id	sid	tid	token	lemma	pos
6912	1	1	Illustration	illustration	NN
6912	1	2	:	:	:
6912	1	3	_	_	NNP
6912	1	4	By	by	IN
6912	1	5	permission	permission	NN
6912	1	6	of	of	IN
6912	1	7	Harrison	Harrison	NNP
6912	1	8	H	H	NNP
6912	1	9	Dodge	Dodge	NNP
6912	1	10	,	,	,
6912	1	11	Superintendent	Superintendent	NNP
6912	1	12	_	_	NNP
6912	1	13	A	a	DT
6912	1	14	CORNER	CORNER	NNP
6912	1	15	OF	of	IN
6912	1	16	WASHINGTON	WASHINGTON	NNP
6912	1	17	'S	's	POS
6912	1	18	KITCHEN	KITCHEN	NNP
6912	1	19	AT	AT	NNP
6912	1	20	MOUNT	MOUNT	NNP
6912	1	21	VERNON	VERNON	NNP
6912	1	22	]	]	-RRB-
6912	1	23	SCHOOL	SCHOOL	NNP
6912	1	24	AND	and	CC
6912	1	25	HOME	home	NN
6912	1	26	COOKING	COOKING	NNP
6912	1	27	BY	by	IN
6912	1	28	CARLOTTA	CARLOTTA	NNP
6912	1	29	C.	C.	NNP
6912	1	30	GREER	GREER	NNP
6912	1	31	HEAD	HEAD	NNP
6912	1	32	OF	of	IN
6912	1	33	THE	the	DT
6912	1	34	DEPARTMENT	DEPARTMENT	NNP
6912	1	35	OF	of	IN
6912	1	36	FOODS	FOODS	NNP
6912	1	37	AND	and	CC
6912	1	38	HOUSEHOLD	HOUSEHOLD	NNP
6912	1	39	MANAGEMENT	MANAGEMENT	NNP
6912	1	40	,	,	,
6912	1	41	EAST	EAST	NNP
6912	1	42	TECHNICAL	TECHNICAL	NNP
6912	1	43	HIGH	HIGH	NNP
6912	1	44	SCHOOL	SCHOOL	NNP
6912	1	45	CLEVELAND	CLEVELAND	NNP
6912	1	46	,	,	,
6912	1	47	OHIO	OHIO	NNP
6912	1	48	PREFACE	PREFACE	NNP
6912	1	49	_	_	NNP
6912	1	50	School	School	NNP
6912	1	51	and	and	CC
6912	1	52	Home	Home	NNP
6912	1	53	Cooking	Cooking	NNP
6912	1	54	_	_	NNP
6912	1	55	is	be	VBZ
6912	1	56	a	a	DT
6912	1	57	text	text	NN
6912	1	58	which	which	WDT
6912	1	59	can	can	MD
6912	1	60	be	be	VB
6912	1	61	placed	place	VBN
6912	1	62	in	in	IN
6912	1	63	the	the	DT
6912	1	64	hands	hand	NNS
6912	1	65	of	of	IN
6912	1	66	the	the	DT
6912	1	67	pupils	pupil	NNS
6912	1	68	and	and	CC
6912	1	69	used	use	VBN
6912	1	70	by	by	IN
6912	1	71	them	-PRON-	PRP
6912	1	72	as	as	IN
6912	1	73	a	a	DT
6912	1	74	guide	guide	NN
6912	1	75	both	both	CC
6912	1	76	in	in	IN
6912	1	77	the	the	DT
6912	1	78	school	school	NN
6912	1	79	and	and	CC
6912	1	80	home	home	NN
6912	1	81	.	.	.
6912	2	1	Its	-PRON-	PRP$
6912	2	2	use	use	NN
6912	2	3	eliminates	eliminate	NNS
6912	2	4	note	note	VBP
6912	2	5	-	-	HYPH
6912	2	6	taking	taking	NN
6912	2	7	(	(	-LRB-
6912	2	8	which	which	WDT
6912	2	9	in	in	IN
6912	2	10	reality	reality	NN
6912	2	11	is	be	VBZ
6912	2	12	dictation	dictation	NN
6912	2	13	)	)	-RRB-
6912	2	14	and	and	CC
6912	2	15	thus	thus	RB
6912	2	16	saves	save	VBZ
6912	2	17	much	much	JJ
6912	2	18	time	time	NN
6912	2	19	.	.	.
6912	3	1	The	the	DT
6912	3	2	_	_	NNP
6912	3	3	psychological	psychological	JJ
6912	3	4	_	_	NNP
6912	3	5	method	method	NN
6912	3	6	of	of	IN
6912	3	7	education	education	NN
6912	3	8	,	,	,
6912	3	9	which	which	WDT
6912	3	10	treats	treat	VBZ
6912	3	11	first	first	RB
6912	3	12	of	of	IN
6912	3	13	material	material	NN
6912	3	14	within	within	IN
6912	3	15	the	the	DT
6912	3	16	experience	experience	NN
6912	3	17	of	of	IN
6912	3	18	the	the	DT
6912	3	19	beginner	beginner	NN
6912	3	20	and	and	CC
6912	3	21	with	with	IN
6912	3	22	that	that	DT
6912	3	23	as	as	IN
6912	3	24	a	a	DT
6912	3	25	basis	basis	NN
6912	3	26	develops	develop	VBZ
6912	3	27	new	new	JJ
6912	3	28	material	material	NN
6912	3	29	to	to	TO
6912	3	30	meet	meet	VB
6912	3	31	the	the	DT
6912	3	32	needs	need	NNS
6912	3	33	of	of	IN
6912	3	34	the	the	DT
6912	3	35	pupil	pupil	NN
6912	3	36	,	,	,
6912	3	37	was	be	VBD
6912	3	38	kept	keep	VBN
6912	3	39	in	in	IN
6912	3	40	mind	mind	NN
6912	3	41	in	in	IN
6912	3	42	preparing	prepare	VBG
6912	3	43	this	this	DT
6912	3	44	text	text	NN
6912	3	45	.	.	.
6912	4	1	Although	although	IN
6912	4	2	the	the	DT
6912	4	3	grouping	grouping	NN
6912	4	4	of	of	IN
6912	4	5	foods	food	NNS
6912	4	6	rich	rich	JJ
6912	4	7	in	in	IN
6912	4	8	each	each	DT
6912	4	9	foodstuff	foodstuff	NN
6912	4	10	may	may	MD
6912	4	11	be	be	VB
6912	4	12	considered	consider	VBN
6912	4	13	a	a	DT
6912	4	14	logical	logical	JJ
6912	4	15	arrangement	arrangement	NN
6912	4	16	,	,	,
6912	4	17	the	the	DT
6912	4	18	method	method	NN
6912	4	19	of	of	IN
6912	4	20	arrangement	arrangement	NN
6912	4	21	of	of	IN
6912	4	22	the	the	DT
6912	4	23	content	content	NN
6912	4	24	of	of	IN
6912	4	25	each	each	DT
6912	4	26	division	division	NN
6912	4	27	and	and	CC
6912	4	28	the	the	DT
6912	4	29	method	method	NN
6912	4	30	of	of	IN
6912	4	31	approach	approach	NN
6912	4	32	of	of	IN
6912	4	33	each	each	DT
6912	4	34	lesson	lesson	NN
6912	4	35	is	be	VBZ
6912	4	36	psychological	psychological	JJ
6912	4	37	.	.	.
6912	5	1	The	the	DT
6912	5	2	manipulative	manipulative	JJ
6912	5	3	processes	process	NNS
6912	5	4	and	and	CC
6912	5	5	kinds	kind	NNS
6912	5	6	of	of	IN
6912	5	7	dishes	dish	NNS
6912	5	8	are	be	VBP
6912	5	9	sufficiently	sufficiently	RB
6912	5	10	varied	varied	JJ
6912	5	11	to	to	TO
6912	5	12	arouse	arouse	VB
6912	5	13	and	and	CC
6912	5	14	sustain	sustain	VB
6912	5	15	the	the	DT
6912	5	16	interest	interest	NN
6912	5	17	of	of	IN
6912	5	18	a	a	DT
6912	5	19	pupil	pupil	NN
6912	5	20	.	.	.
6912	6	1	Experience	experience	NN
6912	6	2	with	with	IN
6912	6	3	pupils	pupil	NNS
6912	6	4	in	in	IN
6912	6	5	the	the	DT
6912	6	6	classroom	classroom	NN
6912	6	7	shows	show	VBZ
6912	6	8	that	that	IN
6912	6	9	their	-PRON-	PRP$
6912	6	10	interest	interest	NN
6912	6	11	in	in	IN
6912	6	12	any	any	DT
6912	6	13	subject	subject	NN
6912	6	14	can	can	MD
6912	6	15	not	not	RB
6912	6	16	be	be	VB
6912	6	17	awakened	awaken	VBN
6912	6	18	by	by	IN
6912	6	19	using	use	VBG
6912	6	20	a	a	DT
6912	6	21	list	list	NN
6912	6	22	or	or	CC
6912	6	23	classification	classification	NN
6912	6	24	involving	involve	VBG
6912	6	25	technical	technical	JJ
6912	6	26	terms	term	NNS
6912	6	27	in	in	IN
6912	6	28	introducing	introduce	VBG
6912	6	29	the	the	DT
6912	6	30	subject	subject	NN
6912	6	31	.	.	.
6912	7	1	For	for	IN
6912	7	2	this	this	DT
6912	7	3	reason	reason	NN
6912	7	4	a	a	DT
6912	7	5	classification	classification	NN
6912	7	6	of	of	IN
6912	7	7	the	the	DT
6912	7	8	foodstuffs	foodstuff	NNS
6912	7	9	is	be	VBZ
6912	7	10	not	not	RB
6912	7	11	placed	place	VBN
6912	7	12	at	at	IN
6912	7	13	the	the	DT
6912	7	14	beginning	beginning	NN
6912	7	15	of	of	IN
6912	7	16	the	the	DT
6912	7	17	text	text	NN
6912	7	18	;	;	:
6912	7	19	they	-PRON-	PRP
6912	7	20	are	be	VBP
6912	7	21	classified	classify	VBN
6912	7	22	after	after	IN
6912	7	23	each	each	DT
6912	7	24	is	be	VBZ
6912	7	25	considered	consider	VBN
6912	7	26	.	.	.
6912	8	1	At	at	IN
6912	8	2	the	the	DT
6912	8	3	close	close	NN
6912	8	4	of	of	IN
6912	8	5	each	each	DT
6912	8	6	division	division	NN
6912	8	7	of	of	IN
6912	8	8	the	the	DT
6912	8	9	text	text	NN
6912	8	10	there	there	EX
6912	8	11	is	be	VBZ
6912	8	12	placed	place	VBN
6912	8	13	a	a	DT
6912	8	14	group	group	NN
6912	8	15	of	of	IN
6912	8	16	lessons	lesson	NNS
6912	8	17	called	call	VBN
6912	8	18	_	_	NNP
6912	8	19	Related	Related	NNP
6912	8	20	Work	Work	NNP
6912	8	21	_	_	NNP
6912	8	22	,	,	,
6912	8	23	which	which	WDT
6912	8	24	includes	include	VBZ
6912	8	25	table	table	NN
6912	8	26	service	service	NN
6912	8	27	lessons	lesson	NNS
6912	8	28	,	,	,
6912	8	29	home	home	NN
6912	8	30	projects	project	NNS
6912	8	31	,	,	,
6912	8	32	and	and	CC
6912	8	33	meal	meal	NN
6912	8	34	cooking	cooking	NN
6912	8	35	.	.	.
6912	9	1	_	_	NNP
6912	9	2	Table	Table	NNP
6912	9	3	service	service	NN
6912	9	4	_	_	NNP
6912	9	5	lessons	lesson	NNS
6912	9	6	are	be	VBP
6912	9	7	introduced	introduce	VBN
6912	9	8	in	in	IN
6912	9	9	this	this	DT
6912	9	10	way	way	NN
6912	9	11	to	to	TO
6912	9	12	emphasize	emphasize	VB
6912	9	13	the	the	DT
6912	9	14	fact	fact	NN
6912	9	15	that	that	IN
6912	9	16	a	a	DT
6912	9	17	complete	complete	JJ
6912	9	18	meal	meal	NN
6912	9	19	should	should	MD
6912	9	20	be	be	VB
6912	9	21	prepared	prepare	VBN
6912	9	22	before	before	IN
6912	9	23	all	all	DT
6912	9	24	types	type	NNS
6912	9	25	of	of	IN
6912	9	26	foods	food	NNS
6912	9	27	are	be	VBP
6912	9	28	studied	study	VBN
6912	9	29	and	and	CC
6912	9	30	manipulative	manipulative	JJ
6912	9	31	processes	process	NNS
6912	9	32	are	be	VBP
6912	9	33	performed	perform	VBN
6912	9	34	.	.	.
6912	10	1	The	the	DT
6912	10	2	_	_	NNP
6912	10	3	cost	cost	NN
6912	10	4	_	_	NNP
6912	10	5	and	and	CC
6912	10	6	_	_	NNP
6912	10	7	food	food	NN
6912	10	8	value	value	NN
6912	10	9	_	_	NNP
6912	10	10	of	of	IN
6912	10	11	meals	meal	NNS
6912	10	12	are	be	VBP
6912	10	13	considered	consider	VBN
6912	10	14	in	in	IN
6912	10	15	conjunction	conjunction	NN
6912	10	16	with	with	IN
6912	10	17	their	-PRON-	PRP$
6912	10	18	preparation	preparation	NN
6912	10	19	.	.	.
6912	11	1	Wise	Wise	NNP
6912	11	2	_	_	NNP
6912	11	3	selection	selection	NN
6912	11	4	_	_	NNP
6912	11	5	and	and	CC
6912	11	6	thrifty	thrifty	NNP
6912	11	7	_	_	NNP
6912	11	8	buying	buying	NN
6912	11	9	_	_	NNP
6912	11	10	of	of	IN
6912	11	11	foods	food	NNS
6912	11	12	are	be	VBP
6912	11	13	also	also	RB
6912	11	14	treated	treat	VBN
6912	11	15	in	in	IN
6912	11	16	these	these	DT
6912	11	17	lessons	lesson	NNS
6912	11	18	.	.	.
6912	12	1	_	_	NNP
6912	12	2	Home	Home	NNP
6912	12	3	projects	project	NNS
6912	12	4	_	_	NNP
6912	12	5	which	which	WDT
6912	12	6	progressive	progressive	JJ
6912	12	7	teachers	teacher	NNS
6912	12	8	have	have	VBP
6912	12	9	found	find	VBN
6912	12	10	effective	effective	JJ
6912	12	11	in	in	IN
6912	12	12	making	make	VBG
6912	12	13	home	home	NN
6912	12	14	economics	economic	NNS
6912	12	15	function	function	NN
6912	12	16	in	in	IN
6912	12	17	the	the	DT
6912	12	18	home	home	NN
6912	12	19	--	--	:
6912	12	20	one	one	CD
6912	12	21	of	of	IN
6912	12	22	the	the	DT
6912	12	23	goals	goal	NNS
6912	12	24	to	to	TO
6912	12	25	be	be	VB
6912	12	26	attained	attain	VBN
6912	12	27	in	in	IN
6912	12	28	democratic	democratic	JJ
6912	12	29	education	education	NN
6912	12	30	--	--	:
6912	12	31	contain	contain	VB
6912	12	32	suggestive	suggestive	JJ
6912	12	33	material	material	NN
6912	12	34	which	which	WDT
6912	12	35	may	may	MD
6912	12	36	be	be	VB
6912	12	37	adapted	adapt	VBN
6912	12	38	to	to	IN
6912	12	39	the	the	DT
6912	12	40	particular	particular	JJ
6912	12	41	needs	need	NNS
6912	12	42	of	of	IN
6912	12	43	the	the	DT
6912	12	44	pupils	pupil	NNS
6912	12	45	in	in	IN
6912	12	46	their	-PRON-	PRP$
6912	12	47	homes	home	NNS
6912	12	48	.	.	.
6912	13	1	An	an	DT
6912	13	2	adaptation	adaptation	NN
6912	13	3	of	of	IN
6912	13	4	the	the	DT
6912	13	5	"	"	``
6912	13	6	meal	meal	NN
6912	13	7	method	method	NN
6912	13	8	,	,	,
6912	13	9	"	"	''
6912	13	10	_	_	NNP
6912	13	11	i.e.	i.e.	FW
6912	13	12	,	,	,
6912	13	13	meal	meal	NN
6912	13	14	cooking	cooking	NN
6912	13	15	_	_	NNP
6912	13	16	,	,	,
6912	13	17	is	be	VBZ
6912	13	18	used	use	VBN
6912	13	19	both	both	DT
6912	13	20	for	for	IN
6912	13	21	the	the	DT
6912	13	22	purpose	purpose	NN
6912	13	23	of	of	IN
6912	13	24	reviewing	review	VBG
6912	13	25	processes	process	NNS
6912	13	26	of	of	IN
6912	13	27	cooking	cooking	NN
6912	13	28	,	,	,
6912	13	29	and	and	CC
6912	13	30	also	also	RB
6912	13	31	for	for	IN
6912	13	32	gaining	gain	VBG
6912	13	33	skill	skill	NN
6912	13	34	and	and	CC
6912	13	35	speed	speed	NN
6912	13	36	in	in	IN
6912	13	37	the	the	DT
6912	13	38	preparation	preparation	NN
6912	13	39	of	of	IN
6912	13	40	several	several	JJ
6912	13	41	foods	food	NNS
6912	13	42	at	at	IN
6912	13	43	the	the	DT
6912	13	44	same	same	JJ
6912	13	45	time	time	NN
6912	13	46	.	.	.
6912	14	1	_	_	NNP
6912	14	2	Experiments	Experiments	NNPS
6912	14	3	_	_	NNP
6912	14	4	regarding	regard	VBG
6912	14	5	food	food	NN
6912	14	6	preparation	preparation	NN
6912	14	7	and	and	CC
6912	14	8	composition	composition	NN
6912	14	9	and	and	CC
6912	14	10	processes	process	NNS
6912	14	11	of	of	IN
6912	14	12	digestion	digestion	NN
6912	14	13	are	be	VBP
6912	14	14	found	find	VBN
6912	14	15	in	in	IN
6912	14	16	this	this	DT
6912	14	17	book	book	NN
6912	14	18	.	.	.
6912	15	1	Special	special	JJ
6912	15	2	care	care	NN
6912	15	3	has	have	VBZ
6912	15	4	been	be	VBN
6912	15	5	taken	take	VBN
6912	15	6	to	to	TO
6912	15	7	state	state	NN
6912	15	8	these	these	DT
6912	15	9	experiments	experiment	NNS
6912	15	10	in	in	IN
6912	15	11	terms	term	NNS
6912	15	12	within	within	IN
6912	15	13	the	the	DT
6912	15	14	understanding	understanding	NN
6912	15	15	of	of	IN
6912	15	16	the	the	DT
6912	15	17	pupil	pupil	NN
6912	15	18	and	and	CC
6912	15	19	to	to	TO
6912	15	20	intersperse	intersperse	VB
6912	15	21	definite	definite	JJ
6912	15	22	questions	question	NNS
6912	15	23	so	so	IN
6912	15	24	that	that	IN
6912	15	25	a	a	DT
6912	15	26	pupil	pupil	NN
6912	15	27	can	can	MD
6912	15	28	follow	follow	VB
6912	15	29	directions	direction	NNS
6912	15	30	,	,	,
6912	15	31	make	make	VB
6912	15	32	observations	observation	NNS
6912	15	33	,	,	,
6912	15	34	and	and	CC
6912	15	35	draw	draw	VB
6912	15	36	helpful	helpful	JJ
6912	15	37	deductions	deduction	NNS
6912	15	38	.	.	.
6912	16	1	The	the	DT
6912	16	2	_	_	NNP
6912	16	3	recipes	recipe	NNS
6912	16	4	_	_	NNP
6912	16	5	have	have	VBP
6912	16	6	been	be	VBN
6912	16	7	adapted	adapt	VBN
6912	16	8	from	from	IN
6912	16	9	various	various	JJ
6912	16	10	sources	source	NNS
6912	16	11	.	.	.
6912	17	1	Where	where	WRB
6912	17	2	it	-PRON-	PRP
6912	17	3	is	be	VBZ
6912	17	4	possible	possible	JJ
6912	17	5	,	,	,
6912	17	6	without	without	IN
6912	17	7	a	a	DT
6912	17	8	sacrifice	sacrifice	NN
6912	17	9	of	of	IN
6912	17	10	flavor	flavor	NN
6912	17	11	or	or	CC
6912	17	12	food	food	NN
6912	17	13	value	value	NN
6912	17	14	,	,	,
6912	17	15	the	the	DT
6912	17	16	least	least	RBS
6912	17	17	expensive	expensive	JJ
6912	17	18	food	food	NN
6912	17	19	materials	material	NNS
6912	17	20	are	be	VBP
6912	17	21	used	use	VBN
6912	17	22	.	.	.
6912	18	1	The	the	DT
6912	18	2	more	more	RBR
6912	18	3	expensive	expensive	JJ
6912	18	4	materials	material	NNS
6912	18	5	are	be	VBP
6912	18	6	used	use	VBN
6912	18	7	as	as	RB
6912	18	8	sparingly	sparingly	RB
6912	18	9	as	as	IN
6912	18	10	possible	possible	JJ
6912	18	11	.	.	.
6912	19	1	Definite	definite	JJ
6912	19	2	and	and	CC
6912	19	3	practical	practical	JJ
6912	19	4	methods	method	NNS
6912	19	5	of	of	IN
6912	19	6	preparing	prepare	VBG
6912	19	7	foods	food	NNS
6912	19	8	follow	follow	VBP
6912	19	9	the	the	DT
6912	19	10	list	list	NN
6912	19	11	of	of	IN
6912	19	12	ingredients	ingredient	NNS
6912	19	13	.	.	.
6912	20	1	The	the	DT
6912	20	2	recipes	recipe	NNS
6912	20	3	have	have	VBP
6912	20	4	proved	prove	VBN
6912	20	5	satisfactory	satisfactory	JJ
6912	20	6	in	in	IN
6912	20	7	the	the	DT
6912	20	8	home	home	NN
6912	20	9	kitchen	kitchen	NN
6912	20	10	.	.	.
6912	21	1	Special	special	JJ
6912	21	2	thanks	thank	NNS
6912	21	3	are	be	VBP
6912	21	4	due	due	JJ
6912	21	5	to	to	IN
6912	21	6	Mrs.	Mrs.	NNP
6912	21	7	Mary	Mary	NNP
6912	21	8	Swartz	Swartz	NNP
6912	21	9	Rose	Rose	NNP
6912	21	10	,	,	,
6912	21	11	Assistant	Assistant	NNP
6912	21	12	Professor	Professor	NNP
6912	21	13	of	of	IN
6912	21	14	Nutrition	Nutrition	NNP
6912	21	15	,	,	,
6912	21	16	Teachers	Teachers	NNPS
6912	21	17	College	College	NNP
6912	21	18	,	,	,
6912	21	19	Columbia	Columbia	NNP
6912	21	20	University	University	NNP
6912	21	21	,	,	,
6912	21	22	for	for	IN
6912	21	23	criticizing	criticize	VBG
6912	21	24	portions	portion	NNS
6912	21	25	of	of	IN
6912	21	26	the	the	DT
6912	21	27	text	text	NN
6912	21	28	regarding	regard	VBG
6912	21	29	dietetics	dietetic	NNS
6912	21	30	;	;	:
6912	21	31	to	to	IN
6912	21	32	Miss	Miss	NNP
6912	21	33	S.	S.	NNP
6912	21	34	Gertrude	Gertrude	NNP
6912	21	35	Hadlow	Hadlow	NNP
6912	21	36	,	,	,
6912	21	37	Head	Head	NNP
6912	21	38	of	of	IN
6912	21	39	the	the	DT
6912	21	40	Department	Department	NNP
6912	21	41	of	of	IN
6912	21	42	English	English	NNP
6912	21	43	,	,	,
6912	21	44	Longwood	Longwood	NNP
6912	21	45	High	High	NNP
6912	21	46	School	School	NNP
6912	21	47	of	of	IN
6912	21	48	Commerce	Commerce	NNP
6912	21	49	,	,	,
6912	21	50	Cleveland	Cleveland	NNP
6912	21	51	,	,	,
6912	21	52	for	for	IN
6912	21	53	valuable	valuable	JJ
6912	21	54	suggestions	suggestion	NNS
6912	21	55	of	of	IN
6912	21	56	material	material	NN
6912	21	57	formerly	formerly	RB
6912	21	58	prepared	prepare	VBN
6912	21	59	which	which	WDT
6912	21	60	aided	aid	VBN
6912	21	61	in	in	IN
6912	21	62	the	the	DT
6912	21	63	preparation	preparation	NN
6912	21	64	of	of	IN
6912	21	65	this	this	DT
6912	21	66	work	work	NN
6912	21	67	;	;	:
6912	21	68	to	to	IN
6912	21	69	Mrs.	Mrs.	NNP
6912	21	70	Jessie	Jessie	NNP
6912	21	71	M.	M.	NNP
6912	21	72	Osgood	Osgood	NNP
6912	21	73	for	for	IN
6912	21	74	painstaking	painstaking	JJ
6912	21	75	reading	reading	NN
6912	21	76	of	of	IN
6912	21	77	the	the	DT
6912	21	78	manuscript	manuscript	NN
6912	21	79	;	;	:
6912	21	80	and	and	CC
6912	21	81	to	to	IN
6912	21	82	the	the	DT
6912	21	83	following	follow	VBG
6912	21	84	for	for	IN
6912	21	85	the	the	DT
6912	21	86	use	use	NN
6912	21	87	of	of	IN
6912	21	88	illustrative	illustrative	JJ
6912	21	89	material	material	NN
6912	21	90	:	:	:
6912	21	91	The	the	DT
6912	21	92	Macmillan	Macmillan	NNP
6912	21	93	Company	Company	NNP
6912	21	94	,	,	,
6912	21	95	D.	D.	NNP
6912	21	96	Appleton	Appleton	NNP
6912	21	97	and	and	CC
6912	21	98	Company	Company	NNP
6912	21	99	,	,	,
6912	21	100	William	William	NNP
6912	21	101	Wood	Wood	NNP
6912	21	102	and	and	CC
6912	21	103	Company	Company	NNP
6912	21	104	,	,	,
6912	21	105	_	_	NNP
6912	21	106	The	the	DT
6912	21	107	Journal	Journal	NNP
6912	21	108	of	of	IN
6912	21	109	the	the	DT
6912	21	110	American	American	NNP
6912	21	111	Medical	Medical	NNP
6912	21	112	Association	Association	NNP
6912	21	113	,	,	,
6912	21	114	The	the	DT
6912	21	115	Journal	Journal	NNP
6912	21	116	of	of	IN
6912	21	117	Home	Home	NNP
6912	21	118	Economics	Economics	NNP
6912	21	119	_	_	NNP
6912	21	120	,	,	,
6912	21	121	and	and	CC
6912	21	122	the	the	DT
6912	21	123	United	United	NNP
6912	21	124	States	States	NNP
6912	21	125	Department	Department	NNP
6912	21	126	of	of	IN
6912	21	127	Agriculture	Agriculture	NNP
6912	21	128	.	.	.
6912	22	1	CLEVELAND	CLEVELAND	NNP
6912	22	2	,	,	,
6912	22	3	July	July	NNP
6912	22	4	,	,	,
6912	22	5	1920	1920	CD
6912	22	6	.	.	.
6912	23	1	TABLE	TABLE	NNS
6912	23	2	OF	of	IN
6912	23	3	CONTENTS	content	NNS
6912	23	4	LIST	list	NN
6912	23	5	OF	of	IN
6912	23	6	ILLUSTRATIONS	illustrations	JJ
6912	23	7	LIST	list	NN
6912	23	8	OF	of	IN
6912	23	9	EXPERIMENTS	EXPERIMENTS	NNP
6912	23	10	FOREWORD	FOREWORD	NNP
6912	23	11	DIVISION	division	NN
6912	23	12	ONE	one	CD
6912	23	13	INTRODUCTION	introduction	NN
6912	23	14	I.	i.	NN
6912	24	1	Baked	Baked	NNP
6912	24	2	Apples	apple	NNS
6912	24	3	--	--	:
6912	24	4	Dishwashing	dishwashe	VBG
6912	24	5	II	II	NNP
6912	24	6	.	.	.
6912	25	1	Measurements	measurement	NNS
6912	25	2	--	--	:
6912	25	3	Stuffed	stuff	VBN
6912	25	4	and	and	CC
6912	25	5	Scalloped	Scalloped	NNP
6912	25	6	Tomatoes	Tomatoes	NNP
6912	25	7	III	III	NNP
6912	25	8	.	.	.
6912	26	1	Fuels	Fuels	NNP
6912	26	2	and	and	CC
6912	26	3	Combustion	Combustion	NNP
6912	26	4	--	--	:
6912	26	5	Sauted	saute	VBN
6912	26	6	and	and	CC
6912	26	7	Baked	Baked	NNP
6912	26	8	Squash	Squash	NNP
6912	26	9	IV	IV	NNP
6912	26	10	.	.	.
6912	27	1	Coal	Coal	NNP
6912	27	2	Ranges	range	NNS
6912	27	3	--	--	:
6912	27	4	Corn	Corn	NNP
6912	27	5	Dishes	Dishes	NNPS
6912	27	6	V.	V.	NNP
6912	27	7	Gas	Gas	NNP
6912	27	8	Ranges	Ranges	NNPS
6912	27	9	--	--	:
6912	27	10	Scalloped	Scalloped	NNP
6912	27	11	Fruit	Fruit	NNP
6912	27	12	VI	VI	NNP
6912	27	13	.	.	.
6912	28	1	Stoves	stove	NNS
6912	28	2	and	and	CC
6912	28	3	Heating	Heating	NNP
6912	28	4	Devices	Devices	NNPS
6912	28	5	--	--	:
6912	28	6	Stuffed	Stuffed	NNP
6912	28	7	Peppers	Peppers	NNPS
6912	28	8	,	,	,
6912	28	9	Butterscotch	Butterscotch	NNP
6912	28	10	Apples	Apples	NNP
6912	28	11	DIVISION	division	NN
6912	28	12	TWO	two	CD
6912	28	13	BODY	body	NN
6912	28	14	-	-	HYPH
6912	28	15	REGULATING	regulating	NN
6912	28	16	FOOD	food	NN
6912	28	17	--	--	:
6912	28	18	WATER	water	NN
6912	28	19	VII	vii	NN
6912	28	20	.	.	.
6912	29	1	Water	water	NN
6912	29	2	and	and	CC
6912	29	3	Beverages	beverage	NNS
6912	29	4	(	(	-LRB-
6912	29	5	A	a	NN
6912	29	6	)	)	-RRB-
6912	29	7	VIII	viii	NN
6912	29	8	.	.	.
6912	30	1	Water	water	NN
6912	30	2	and	and	CC
6912	30	3	Beverages	beverage	NNS
6912	30	4	(	(	-LRB-
6912	30	5	B	B	NNP
6912	30	6	)	)	-RRB-
6912	30	7	RELATED	related	JJ
6912	30	8	WORK	work	NN
6912	30	9	IX	ix	NN
6912	30	10	.	.	.
6912	31	1	Home	Home	NNP
6912	31	2	Projects	Projects	NNPS
6912	31	3	X.	X.	NNP
6912	32	1	Afternoon	Afternoon	NNP
6912	32	2	Tea	Tea	NNP
6912	32	3	DIVISION	division	NN
6912	32	4	THREE	three	CD
6912	32	5	BODY	BODY	NNP
6912	32	6	-	-	HYPH
6912	32	7	BUILDING	building	NN
6912	32	8	AND	and	CC
6912	32	9	BODY	body	NN
6912	32	10	-	-	HYPH
6912	32	11	REGULATING	regulating	NN
6912	32	12	FOODS,--RICH	FOODS,--RICH	NNP
6912	32	13	IN	in	IN
6912	32	14	ASH	ASH	NNP
6912	32	15	(	(	-LRB-
6912	32	16	MINERAL	MINERAL	NNP
6912	32	17	MATTER	MATTER	NNP
6912	32	18	)	)	-RRB-
6912	32	19	XI	XI	NNP
6912	32	20	.	.	.
6912	33	1	Fresh	fresh	JJ
6912	33	2	Vegetables	vegetable	NNS
6912	33	3	(	(	-LRB-
6912	33	4	A	a	NN
6912	33	5	)	)	-RRB-
6912	33	6	XII	xii	NN
6912	33	7	.	.	.
6912	34	1	Fresh	fresh	JJ
6912	34	2	Vegetables	vegetable	NNS
6912	34	3	(	(	-LRB-
6912	34	4	B	b	NN
6912	34	5	)	)	-RRB-
6912	34	6	XIII	XIII	NNP
6912	34	7	.	.	.
6912	35	1	Fresh	fresh	JJ
6912	35	2	Fruits	fruit	NNS
6912	35	3	RELATED	relate	VBD
6912	35	4	WORK	work	NN
6912	35	5	LESSON	LESSON	NNP
6912	35	6	XIV	xiv	NN
6912	35	7	.	.	.
6912	36	1	Review	review	NN
6912	36	2	:	:	:
6912	36	3	Meal	meal	NN
6912	36	4	Cooking	Cooking	NNP
6912	36	5	XV	XV	NNP
6912	36	6	.	.	.
6912	37	1	Home	Home	NNP
6912	37	2	Projects	Projects	NNPS
6912	37	3	DIVISION	DIVISION	NNP
6912	37	4	FOUR	FOUR	NNP
6912	37	5	ENERGY	energy	NN
6912	37	6	-	-	HYPH
6912	37	7	GIVING	giving	NN
6912	37	8	OR	or	CC
6912	37	9	FUEL	FUEL	NNP
6912	37	10	FOODS,--RICH	foods,--rich	NN
6912	37	11	IN	in	IN
6912	37	12	CARBOHYDRATES	CARBOHYDRATES	NNP
6912	37	13	XVI	XVI	NNP
6912	37	14	.	.	.
6912	38	1	Sugar	sugar	NN
6912	38	2	:	:	:
6912	38	3	Digestion	Digestion	NNP
6912	38	4	of	of	IN
6912	38	5	Sugar	Sugar	NNP
6912	38	6	XVII	XVII	NNP
6912	38	7	.	.	.
6912	39	1	Sugar	Sugar	NNP
6912	39	2	-	-	HYPH
6912	39	3	rich	rich	JJ
6912	39	4	Fruits	fruit	NNS
6912	39	5	:	:	:
6912	39	6	Dried	dry	VBN
6912	39	7	Fruits	fruit	NNS
6912	39	8	(	(	-LRB-
6912	39	9	A	a	NN
6912	39	10	)	)	-RRB-
6912	39	11	XVIII	xviii	NN
6912	39	12	.	.	.
6912	40	1	Sugar	Sugar	NNP
6912	40	2	-	-	HYPH
6912	40	3	rich	rich	JJ
6912	40	4	Fruits	fruit	NNS
6912	40	5	:	:	:
6912	40	6	Dried	dry	VBN
6912	40	7	Fruits	fruit	NNS
6912	40	8	(	(	-LRB-
6912	40	9	B	b	NN
6912	40	10	)	)	-RRB-
6912	40	11	XIX	XIX	NNP
6912	40	12	.	.	.
6912	41	1	Cereals	cereal	NNS
6912	41	2	:	:	:
6912	41	3	Starch	Starch	NNP
6912	41	4	and	and	CC
6912	41	5	Cellulose	Cellulose	NNP
6912	41	6	XX	XX	NNP
6912	41	7	.	.	.
6912	42	1	Cereals	cereal	NNS
6912	42	2	:	:	:
6912	42	3	Rice	Rice	NNP
6912	42	4	(	(	-LRB-
6912	42	5	A	a	NN
6912	42	6	)	)	-RRB-
6912	42	7	XXI	xxi	NN
6912	42	8	.	.	.
6912	43	1	Cereals	cereal	NNS
6912	43	2	:	:	:
6912	43	3	Rice	Rice	NNP
6912	43	4	(	(	-LRB-
6912	43	5	B	b	NN
6912	43	6	)	)	-RRB-
6912	43	7	XXII	XXII	NNP
6912	43	8	.	.	.
6912	44	1	Cereals	cereal	NNS
6912	44	2	and	and	CC
6912	44	3	the	the	DT
6912	44	4	Fireless	Fireless	NNP
6912	44	5	Cooker	Cooker	NNP
6912	44	6	XXIII	XXIII	NNP
6912	44	7	.	.	.
6912	45	1	Cereals	cereal	NNS
6912	45	2	for	for	IN
6912	45	3	Frying	fry	VBG
6912	45	4	or	or	CC
6912	45	5	Baking	Baking	NNP
6912	45	6	XXIV	XXIV	NNP
6912	45	7	.	.	.
6912	46	1	Powdered	powdered	JJ
6912	46	2	Cereals	Cereals	NNPS
6912	46	3	Used	use	VBN
6912	46	4	for	for	IN
6912	46	5	Thickening	Thickening	NNP
6912	46	6	XXV	XXV	NNP
6912	46	7	.	.	.
6912	47	1	Toast	toast	NN
6912	47	2	:	:	:
6912	47	3	Digestion	digestion	NN
6912	47	4	of	of	IN
6912	47	5	Starch	Starch	NNP
6912	47	6	XXVI	XXVI	NNP
6912	47	7	.	.	.
6912	48	1	Root	Root	NNP
6912	48	2	Vegetables	Vegetables	NNP
6912	48	3	(	(	-LRB-
6912	48	4	A	a	NN
6912	48	5	)	)	-RRB-
6912	48	6	XXVII	xxvii	NN
6912	48	7	.	.	.
6912	49	1	Root	Root	NNP
6912	49	2	Vegetables	Vegetables	NNP
6912	49	3	(	(	-LRB-
6912	49	4	B	b	NN
6912	49	5	)	)	-RRB-
6912	49	6	XXVIII	XXVIII	NNP
6912	49	7	.	.	.
6912	50	1	Root	Root	NNP
6912	50	2	Vegetables	Vegetables	NNP
6912	50	3	(	(	-LRB-
6912	50	4	C	c	NN
6912	50	5	)	)	-RRB-
6912	50	6	XXIX	XXIX	NNP
6912	50	7	.	.	.
6912	51	1	Starchy	Starchy	NNP
6912	51	2	Foods	Foods	NNPS
6912	51	3	Cooked	cook	VBN
6912	51	4	at	at	IN
6912	51	5	High	High	NNP
6912	51	6	Temperature	Temperature	NNP
6912	51	7	RELATED	RELATED	NNP
6912	51	8	WORK	work	NN
6912	51	9	XXX	XXX	NNP
6912	51	10	.	.	.
6912	52	1	Dining	Dining	NNP
6912	52	2	Room	Room	NNP
6912	52	3	Service	Service	NNP
6912	52	4	XXXI	XXXI	NNP
6912	52	5	.	.	.
6912	53	1	Cooking	cooking	NN
6912	53	2	and	and	CC
6912	53	3	Serving	serve	VBG
6912	53	4	Breakfast	breakfast	NN
6912	53	5	XXXII	xxxii	NN
6912	53	6	.	.	.
6912	54	1	Review	review	NN
6912	54	2	:	:	:
6912	54	3	Meal	meal	NN
6912	54	4	Cooking	Cooking	NNP
6912	54	5	XXXIII	XXXIII	NNP
6912	54	6	.	.	.
6912	55	1	Home	home	NN
6912	55	2	Projects	project	NNS
6912	55	3	DIVISION	DIVISION	NNP
6912	55	4	FIVE	five	CD
6912	55	5	ENERGY	energy	NN
6912	55	6	-	-	HYPH
6912	55	7	GIVING	giving	NN
6912	55	8	OR	or	CC
6912	55	9	FUEL	FUEL	NNP
6912	55	10	FOODS,--RICH	foods,--rich	NN
6912	55	11	IN	in	IN
6912	55	12	FATS	FATS	NNP
6912	55	13	AN	an	DT
6912	55	14	OILS	OILS	NNP
6912	55	15	XXXIV	xxxiv	NN
6912	55	16	.	.	.
6912	56	1	Fat	fat	JJ
6912	56	2	as	as	IN
6912	56	3	a	a	DT
6912	56	4	Frying	fry	VBG
6912	56	5	Medium	medium	NN
6912	56	6	XXXV	XXXV	NNP
6912	56	7	.	.	.
6912	57	1	Fat	fat	JJ
6912	57	2	as	as	IN
6912	57	3	a	a	DT
6912	57	4	Frying	fry	VBG
6912	57	5	Medium	medium	NN
6912	57	6	--	--	:
6912	57	7	Food	food	NN
6912	57	8	Fats	Fats	NNPS
6912	57	9	XXXVI	XXXVI	NNP
6912	57	10	.	.	.
6912	58	1	Fat	fat	JJ
6912	58	2	as	as	IN
6912	58	3	a	a	DT
6912	58	4	Frying	fry	VBG
6912	58	5	Medium	medium	NN
6912	58	6	--	--	:
6912	58	7	Digestion	digestion	NN
6912	58	8	of	of	IN
6912	58	9	Fat	fat	JJ
6912	58	10	XXXVII	xxxvii	NN
6912	58	11	.	.	.
6912	59	1	Fat	Fat	NNP
6912	59	2	Saving	Saving	NNP
6912	59	3	RELATED	related	JJ
6912	59	4	WORK	work	NN
6912	59	5	XXXVIII	xxxviii	NN
6912	59	6	.	.	.
6912	60	1	Dining	dining	NN
6912	60	2	Room	Room	NNP
6912	60	3	Courtesy	Courtesy	NNP
6912	60	4	XXXIX	XXXIX	NNP
6912	60	5	.	.	.
6912	61	1	Cooking	cooking	NN
6912	61	2	and	and	CC
6912	61	3	Serving	serve	VBG
6912	61	4	Breakfast	Breakfast	NNP
6912	61	5	XL	XL	NNP
6912	61	6	.	.	.
6912	62	1	Review	review	NN
6912	62	2	:	:	:
6912	62	3	Meal	meal	NN
6912	62	4	Cooking	Cooking	NNP
6912	62	5	XLI	XLI	NNP
6912	62	6	.	.	.
6912	63	1	Home	Home	NNP
6912	63	2	Projects	Projects	NNPS
6912	63	3	DIVISION	DIVISION	NNP
6912	63	4	SIX	six	CD
6912	63	5	ENERGY	ENERGY	NNP
6912	63	6	-	-	HYPH
6912	63	7	GIVING	giving	NN
6912	63	8	AND	and	CC
6912	63	9	BODY	BODY	NNP
6912	63	10	-	-	HYPH
6912	63	11	BUILDING	BUILDING	NNP
6912	63	12	FOODS,--RICH	FOODS,--RICH	NNP
6912	63	13	IN	IN	NNP
6912	63	14	PROTEIN	PROTEIN	NNP
6912	63	15	XLII	xlii	NN
6912	63	16	.	.	.
6912	64	1	Eggs	egg	NNS
6912	64	2	XLIII	XLIII	NNS
6912	64	3	.	.	.
6912	65	1	Eggs	egg	NNS
6912	65	2	:	:	:
6912	65	3	Digestion	Digestion	NNP
6912	65	4	of	of	IN
6912	65	5	Protein	Protein	NNP
6912	65	6	XLIV	XLIV	NNP
6912	65	7	.	.	.
6912	66	1	Eggs	egg	NNS
6912	66	2	:	:	:
6912	66	3	Omelets	omelet	NNS
6912	66	4	(	(	-LRB-
6912	66	5	A	a	NN
6912	66	6	)	)	-RRB-
6912	66	7	XLV	XLV	NNP
6912	66	8	.	.	.
6912	67	1	Eggs	egg	NNS
6912	67	2	:	:	:
6912	67	3	Omelets	omelet	NNS
6912	67	4	(	(	-LRB-
6912	67	5	B	b	NN
6912	67	6	)	)	-RRB-
6912	67	7	XLVI	xlvi	NN
6912	67	8	.	.	.
6912	68	1	Milk	milk	NN
6912	68	2	XLVII	XLVII	NNP
6912	68	3	.	.	.
6912	69	1	Milk	milk	NN
6912	69	2	with	with	IN
6912	69	3	Cocoa	Cocoa	NNP
6912	69	4	and	and	CC
6912	69	5	Chocolate	Chocolate	NNP
6912	69	6	XLVIII	XLVIII	NNP
6912	69	7	.	.	.
6912	70	1	Milk	milk	NN
6912	70	2	and	and	CC
6912	70	3	Cream	Cream	NNP
6912	70	4	XLIX	XLIX	NNP
6912	70	5	.	.	.
6912	71	1	Cream	Cream	NNP
6912	71	2	Soups	Soups	NNPS
6912	71	3	(	(	-LRB-
6912	71	4	A	a	NN
6912	71	5	)	)	-RRB-
6912	71	6	L.	L.	NNP
6912	71	7	Cream	Cream	NNP
6912	71	8	Soups	Soups	NNPS
6912	71	9	(	(	-LRB-
6912	71	10	B	B	NNP
6912	71	11	)	)	-RRB-
6912	71	12	LI	LI	NNP
6912	71	13	.	.	.
6912	72	1	Milk	milk	NN
6912	72	2	Thickened	thicken	VBN
6912	72	3	with	with	IN
6912	72	4	Egg	Egg	NNP
6912	72	5	(	(	-LRB-
6912	72	6	A	a	NN
6912	72	7	)	)	-RRB-
6912	72	8	LII	lii	NN
6912	72	9	.	.	.
6912	73	1	Milk	milk	NN
6912	73	2	Thickened	thicken	VBN
6912	73	3	with	with	IN
6912	73	4	Egg	egg	NN
6912	73	5	(	(	-LRB-
6912	73	6	B	B	NNP
6912	73	7	)	)	-RRB-
6912	73	8	LIII	LIII	NNP
6912	73	9	.	.	.
6912	74	1	Milk	milk	NN
6912	74	2	Thickened	thicken	VBN
6912	74	3	with	with	IN
6912	74	4	Egg	Egg	NNP
6912	74	5	(	(	-LRB-
6912	74	6	C	C	NNP
6912	74	7	)	)	-RRB-
6912	74	8	LIV	LIV	NNP
6912	74	9	.	.	.
6912	75	1	Milk	milk	NN
6912	75	2	Thickened	thicken	VBN
6912	75	3	with	with	IN
6912	75	4	Egg	Egg	NNP
6912	75	5	and	and	CC
6912	75	6	Starchy	Starchy	NNP
6912	75	7	Materials	Materials	NNPS
6912	75	8	(	(	-LRB-
6912	75	9	A	a	NN
6912	75	10	)	)	-RRB-
6912	75	11	LV	LV	NNP
6912	75	12	.	.	.
6912	76	1	Milk	milk	NN
6912	76	2	Thickened	thicken	VBN
6912	76	3	with	with	IN
6912	76	4	Egg	Egg	NNP
6912	76	5	and	and	CC
6912	76	6	Starchy	Starchy	NNP
6912	76	7	Materials	Materials	NNPS
6912	76	8	(	(	-LRB-
6912	76	9	B	B	NNP
6912	76	10	)	)	-RRB-
6912	76	11	LVI	LVI	NNP
6912	76	12	.	.	.
6912	77	1	Milk	milk	NN
6912	77	2	Thickened	thicken	VBN
6912	77	3	with	with	IN
6912	77	4	Egg	Egg	NNP
6912	77	5	and	and	CC
6912	77	6	Starchy	Starchy	NNP
6912	77	7	Materials	Materials	NNPS
6912	77	8	(	(	-LRB-
6912	77	9	C	C	NNP
6912	77	10	)	)	-RRB-
6912	77	11	LVII	LVII	NNP
6912	77	12	.	.	.
6912	78	1	Cheese	Cheese	NNP
6912	78	2	(	(	-LRB-
6912	78	3	A	a	NN
6912	78	4	)	)	-RRB-
6912	78	5	LVIII	LVIII	NNP
6912	78	6	.	.	.
6912	79	1	Cheese	cheese	NN
6912	79	2	(	(	-LRB-
6912	79	3	B	b	NN
6912	79	4	)	)	-RRB-
6912	79	5	LIX	LIX	NNP
6912	79	6	.	.	.
6912	80	1	Structure	structure	NN
6912	80	2	of	of	IN
6912	80	3	Beef	beef	NN
6912	80	4	--	--	:
6912	80	5	Methods	Methods	NNPS
6912	80	6	of	of	IN
6912	80	7	Cooking	Cooking	NNP
6912	80	8	Tender	Tender	NNP
6912	80	9	Cuts	Cuts	NNP
6912	80	10	LX	LX	NNP
6912	80	11	.	.	.
6912	81	1	Beef	beef	NN
6912	81	2	:	:	:
6912	81	3	Methods	method	NNS
6912	81	4	of	of	IN
6912	81	5	Cooking	Cooking	NNP
6912	81	6	Tender	Tender	NNP
6912	81	7	Cuts	Cuts	NNP
6912	81	8	(	(	-LRB-
6912	81	9	Applied	apply	VBN
6912	81	10	to	to	IN
6912	81	11	Chopped	Chopped	NNP
6912	81	12	Beef	Beef	NNP
6912	81	13	)	)	-RRB-
6912	81	14	(	(	-LRB-
6912	81	15	A	a	NN
6912	81	16	)	)	-RRB-
6912	81	17	LXI	lxi	NN
6912	81	18	.	.	.
6912	82	1	Beef	beef	NN
6912	82	2	:	:	:
6912	82	3	Methods	method	NNS
6912	82	4	of	of	IN
6912	82	5	Cooking	Cooking	NNP
6912	82	6	Tender	Tender	NNP
6912	82	7	Cuts	Cuts	NNP
6912	82	8	(	(	-LRB-
6912	82	9	Applied	apply	VBN
6912	82	10	to	to	IN
6912	82	11	Chopped	Chopped	NNP
6912	82	12	Beef	Beef	NNP
6912	82	13	)	)	-RRB-
6912	82	14	(	(	-LRB-
6912	82	15	B	b	NN
6912	82	16	)	)	-RRB-
6912	82	17	LXIL	LXIL	NNP
6912	82	18	.	.	.
6912	83	1	Beef	beef	NN
6912	83	2	:	:	:
6912	83	3	Methods	method	NNS
6912	83	4	of	of	IN
6912	83	5	Cooking	Cooking	NNP
6912	83	6	Tough	Tough	NNP
6912	83	7	Cuts	Cuts	NNPS
6912	83	8	(	(	-LRB-
6912	83	9	A	a	NN
6912	83	10	)	)	-RRB-
6912	83	11	LXIII	LXIII	NNP
6912	83	12	.	.	.
6912	84	1	Beef	beef	NN
6912	84	2	;	;	:
6912	84	3	Methods	method	NNS
6912	84	4	of	of	IN
6912	84	5	Cooking	Cooking	NNP
6912	84	6	Tough	Tough	NNP
6912	84	7	Cuts	Cuts	NNPS
6912	84	8	(	(	-LRB-
6912	84	9	B	B	NNP
6912	84	10	)	)	-RRB-
6912	84	11	LXIV	LXIV	NNP
6912	84	12	.	.	.
6912	85	1	Beef	beef	NN
6912	85	2	:	:	:
6912	85	3	Methods	method	NNS
6912	85	4	of	of	IN
6912	85	5	Cooking	Cooking	NNP
6912	85	6	Tough	Tough	NNP
6912	85	7	Cuts	Cuts	NNPS
6912	85	8	(	(	-LRB-
6912	85	9	C	C	NNP
6912	85	10	)	)	-RRB-
6912	85	11	LXV	LXV	NNP
6912	85	12	.	.	.
6912	86	1	Beef	beef	NN
6912	86	2	:	:	:
6912	86	3	Methods	method	NNS
6912	86	4	of	of	IN
6912	86	5	Cooking	Cooking	NNP
6912	86	6	Tough	Tough	NNP
6912	86	7	Cuts	Cuts	NNPS
6912	86	8	(	(	-LRB-
6912	86	9	D	D	NNP
6912	86	10	)	)	-RRB-
6912	86	11	LXVI	lxvi	NN
6912	86	12	.	.	.
6912	87	1	Beef	beef	NN
6912	87	2	:	:	:
6912	87	3	Uses	use	NNS
6912	87	4	of	of	IN
6912	87	5	Cooked	Cooked	NNP
6912	87	6	Beef	Beef	NNP
6912	87	7	LXVII	LXVII	NNP
6912	87	8	.	.	.
6912	88	1	Gelatine	Gelatine	NNP
6912	88	2	(	(	-LRB-
6912	88	3	A	a	NN
6912	88	4	)	)	-RRB-
6912	88	5	LXVIIL	LXVIIL	NNP
6912	88	6	.	.	.
6912	89	1	Gelatine	gelatine	NN
6912	89	2	(	(	-LRB-
6912	89	3	B	B	NNP
6912	89	4	)	)	-RRB-
6912	89	5	LXIX	LXIX	NNP
6912	89	6	.	.	.
6912	90	1	Fish	fish	NN
6912	90	2	(	(	-LRB-
6912	90	3	A	a	NN
6912	90	4	)	)	-RRB-
6912	90	5	LXX	lxx	NN
6912	90	6	.	.	.
6912	91	1	Fish	fish	NN
6912	91	2	(	(	-LRB-
6912	91	3	B	b	NN
6912	91	4	)	)	-RRB-
6912	91	5	LXXI	LXXI	NNP
6912	91	6	.	.	.
6912	92	1	Fish	fish	NN
6912	92	2	(	(	-LRB-
6912	92	3	C	C	NNP
6912	92	4	)	)	-RRB-
6912	92	5	LXXII	LXXII	NNP
6912	92	6	.	.	.
6912	93	1	Legumes	Legumes	NNP
6912	93	2	(	(	-LRB-
6912	93	3	A	a	NN
6912	93	4	)	)	-RRB-
6912	93	5	LXXIII	lxxiii	NN
6912	93	6	.	.	.
6912	94	1	Legumes	Legumes	NNP
6912	94	2	(	(	-LRB-
6912	94	3	B	B	NNP
6912	94	4	)	)	-RRB-
6912	94	5	LXXIV	LXXIV	NNP
6912	94	6	.	.	.
6912	95	1	Legumes	Legumes	NNP
6912	95	2	(	(	-LRB-
6912	95	3	C	C	NNP
6912	95	4	)	)	-RRB-
6912	95	5	RELATED	related	JJ
6912	95	6	WORK	work	NN
6912	95	7	LXXV	LXXV	NNP
6912	95	8	.	.	.
6912	96	1	Cost	cost	NN
6912	96	2	of	of	IN
6912	96	3	Food	Food	NNP
6912	96	4	LXXVI	lxxvi	NN
6912	96	5	.	.	.
6912	97	1	Cooking	Cooking	NNP
6912	97	2	and	and	CC
6912	97	3	Serving	serve	VBG
6912	97	4	a	a	DT
6912	97	5	Breakfast	Breakfast	NNP
6912	97	6	LXXVII	LXXVII	NNP
6912	97	7	.	.	.
6912	98	1	Review	review	NN
6912	98	2	:	:	:
6912	98	3	Meal	meal	NN
6912	98	4	Cooking	Cooking	NNP
6912	98	5	LXXVIII	LXXVIII	NNP
6912	98	6	.	.	.
6912	99	1	Home	home	NN
6912	99	2	Projects	project	NNS
6912	99	3	DIVISION	division	NN
6912	99	4	SEVEN	seven	VBP
6912	99	5	HEALTH	health	NN
6912	99	6	AND	and	CC
6912	99	7	GROWTH	growth	NN
6912	99	8	-	-	HYPH
6912	99	9	PROMOTING	PROMOTING	NNP
6912	99	10	FOODS,--RICH	FOODS,--RICH	NNP
6912	99	11	IN	in	IN
6912	99	12	VITAMINES	VITAMINES	NNP
6912	99	13	LXXIX	LXXIX	NNP
6912	99	14	.	.	.
6912	100	1	Vitamines	vitamine	NNS
6912	100	2	--	--	:
6912	100	3	Vegetables	vegetable	NNS
6912	100	4	of	of	IN
6912	100	5	Delicate	Delicate	NNP
6912	100	6	Flavor	Flavor	NNP
6912	100	7	LXXX	LXXX	NNP
6912	100	8	.	.	.
6912	101	1	Vitamines	vitamine	NNS
6912	101	2	--	--	:
6912	101	3	Vegetables	vegetable	NNS
6912	101	4	of	of	IN
6912	101	5	Strong	Strong	NNP
6912	101	6	Flavor	Flavor	NNP
6912	101	7	LXXXI	LXXXI	NNP
6912	101	8	.	.	.
6912	102	1	Salads	Salads	NNP
6912	102	2	(	(	-LRB-
6912	102	3	A	a	NN
6912	102	4	)	)	-RRB-
6912	102	5	LXXXII	lxxxii	NN
6912	102	6	.	.	.
6912	103	1	Salads	Salads	NNP
6912	103	2	(	(	-LRB-
6912	103	3	B	b	NN
6912	103	4	)	)	-RRB-
6912	103	5	LXXXIII	LXXXIII	NNP
6912	103	6	.	.	.
6912	104	1	Classification	classification	NN
6912	104	2	of	of	IN
6912	104	3	Foodstuffs	Foodstuffs	NNP
6912	104	4	RELATED	relate	VBN
6912	104	5	WORK	work	NN
6912	104	6	LXXXIV	LXXXIV	NNS
6912	104	7	.	.	.
6912	105	1	Selecting	select	VBG
6912	105	2	Food	Food	NNP
6912	105	3	LXXXV	LXXXV	NNP
6912	105	4	.	.	.
6912	106	1	Cooking	Cooking	NNP
6912	106	2	and	and	CC
6912	106	3	Serving	serve	VBG
6912	106	4	a	a	DT
6912	106	5	Luncheon	Luncheon	NNP
6912	106	6	or	or	CC
6912	106	7	Supper	Supper	NNP
6912	106	8	LXXXVL	LXXXVL	NNP
6912	106	9	.	.	.
6912	107	1	Review	review	NN
6912	107	2	:	:	:
6912	107	3	Meal	Meal	NNP
6912	107	4	Cooking	Cooking	NNP
6912	107	5	LXXXVII	LXXXVII	NNP
6912	107	6	.	.	.
6912	108	1	Home	home	NN
6912	108	2	Projects	project	NNS
6912	108	3	DIVISION	division	NN
6912	108	4	EIGHT	eight	CD
6912	108	5	FLAVORING	flavoring	NN
6912	108	6	MATERIALS	material	NNS
6912	108	7	:	:	:
6912	108	8	FOOD	FOOD	NNP
6912	108	9	ADJUNCTS	ADJUNCTS	NNP
6912	108	10	LXXXVIII	LXXXVIII	NNP
6912	108	11	.	.	.
6912	109	1	Food	food	NN
6912	109	2	Adjuncts	Adjuncts	NNPS
6912	109	3	--	--	:
6912	109	4	Dishes	dish	NNS
6912	109	5	Containing	Containing	NNP
6912	109	6	Food	Food	NNP
6912	109	7	Adjuncts	Adjuncts	NNPS
6912	109	8	RELATED	related	JJ
6912	109	9	WORK	work	NN
6912	109	10	LXXXIX	lxxxix	RB
6912	109	11	.	.	.
6912	110	1	Spending	spending	NN
6912	110	2	for	for	IN
6912	110	3	Food	Food	NNP
6912	110	4	XC	XC	NNP
6912	110	5	.	.	.
6912	111	1	Cooking	Cooking	NNP
6912	111	2	and	and	CC
6912	111	3	Serving	serve	VBG
6912	111	4	a	a	DT
6912	111	5	Luncheon	Luncheon	NNP
6912	111	6	or	or	CC
6912	111	7	Supper	Supper	NNP
6912	111	8	XCI	XCI	NNP
6912	111	9	.	.	.
6912	112	1	Review	review	NN
6912	112	2	:	:	:
6912	112	3	Meal	meal	NN
6912	112	4	Cooking	Cooking	NNP
6912	112	5	XCII	XCII	NNP
6912	112	6	.	.	.
6912	113	1	Home	home	NN
6912	113	2	Projects	project	NNS
6912	113	3	DIVISION	division	NN
6912	113	4	NINE	nine	CD
6912	113	5	FOOD	food	NN
6912	113	6	COMBINATIONS	combination	NNS
6912	113	7	XCIII	xciii	VB
6912	113	8	.	.	.
6912	114	1	Vegetables	vegetable	NNS
6912	114	2	with	with	IN
6912	114	3	Salad	Salad	NNP
6912	114	4	Dressing	Dressing	NNP
6912	114	5	(	(	-LRB-
6912	114	6	A	a	NN
6912	114	7	)	)	-RRB-
6912	114	8	XCIV	xciv	NN
6912	114	9	.	.	.
6912	115	1	Vegetables	vegetable	NNS
6912	115	2	with	with	IN
6912	115	3	Salad	Salad	NNP
6912	115	4	Dressing	Dressing	NNP
6912	115	5	(	(	-LRB-
6912	115	6	B	b	NN
6912	115	7	)	)	-RRB-
6912	115	8	XCV	XCV	NNP
6912	115	9	.	.	.
6912	116	1	Fish	fish	NN
6912	116	2	Salad	Salad	NNP
6912	116	3	and	and	CC
6912	116	4	Salad	Salad	NNP
6912	116	5	Rolls	Rolls	NNP
6912	116	6	XCVI	XCVI	NNP
6912	116	7	.	.	.
6912	117	1	Cream	Cream	NNP
6912	117	2	of	of	IN
6912	117	3	Tomato	Tomato	NNP
6912	117	4	Soup	Soup	NNP
6912	117	5	and	and	CC
6912	117	6	Cheese	Cheese	NNP
6912	117	7	Straws	Straws	NNP
6912	117	8	XCVII	XCVII	NNP
6912	117	9	.	.	.
6912	118	1	Veal	veal	NN
6912	118	2	and	and	CC
6912	118	3	Potatoes	potato	NNS
6912	118	4	XCVIII	XCVIII	NNP
6912	118	5	.	.	.
6912	119	1	Mutton	Mutton	NNP
6912	119	2	and	and	CC
6912	119	3	Lamb	Lamb	NNP
6912	119	4	Dishes	Dishes	NNPS
6912	119	5	XCIX	XCIX	NNP
6912	119	6	.	.	.
6912	120	1	Pork	pork	NN
6912	120	2	,	,	,
6912	120	3	Vegetables	vegetable	NNS
6912	120	4	,	,	,
6912	120	5	and	and	CC
6912	120	6	Apple	Apple	NNP
6912	120	7	Sauce	Sauce	NNP
6912	120	8	C.	C.	NNP
6912	120	9	Chicken	Chicken	NNP
6912	120	10	and	and	CC
6912	120	11	Rice	Rice	NNP
6912	120	12	CI	CI	NNP
6912	120	13	.	.	.
6912	121	1	Chicken	Chicken	NNP
6912	121	2	and	and	CC
6912	121	3	Peas	Peas	NNP
6912	121	4	CII	CII	NNP
6912	121	5	.	.	.
6912	122	1	Oyster	Oyster	NNP
6912	122	2	Dishes	Dishes	NNP
6912	122	3	CIII	CIII	NNP
6912	122	4	.	.	.
6912	123	1	Meat	meat	NN
6912	123	2	-	-	HYPH
6912	123	3	substitute	substitute	NN
6912	123	4	Dishes	dish	NNS
6912	123	5	CIV	CIV	NNP
6912	123	6	.	.	.
6912	124	1	Meat	meat	NN
6912	124	2	Extenders	Extenders	NNPS
6912	124	3	and	and	CC
6912	124	4	One	one	CD
6912	124	5	-	-	HYPH
6912	124	6	dish	dish	NN
6912	124	7	Meals	Meals	NNPS
6912	124	8	RELATED	relate	VBD
6912	124	9	WORK	work	NN
6912	124	10	CV	cv	NN
6912	124	11	.	.	.
6912	125	1	Menu	Menu	NNP
6912	125	2	-	-	HYPH
6912	125	3	making	make	VBG
6912	125	4	CVI	cvi	NN
6912	125	5	.	.	.
6912	126	1	Planning	planning	NN
6912	126	2	,	,	,
6912	126	3	Cooking	Cooking	NNP
6912	126	4	,	,	,
6912	126	5	and	and	CC
6912	126	6	Serving	serve	VBG
6912	126	7	a	a	DT
6912	126	8	Luncheon	Luncheon	NNP
6912	126	9	or	or	CC
6912	126	10	Supper	Supper	NNP
6912	126	11	CVII	CVII	NNP
6912	126	12	.	.	.
6912	127	1	Review	review	NN
6912	127	2	:	:	:
6912	127	3	Meal	Meal	NNP
6912	127	4	Cooking	Cooking	NNP
6912	127	5	CVIII	CVIII	NNP
6912	127	6	.	.	.
6912	128	1	Home	Home	NNP
6912	128	2	Projects	project	NNS
6912	128	3	DIVISION	division	NN
6912	128	4	TEN	ten	NN
6912	128	5	QUICK	quick	JJ
6912	128	6	BREADS	bread	NNS
6912	128	7	:	:	:
6912	128	8	POUR	pour	NN
6912	128	9	BATTERS	batter	NNS
6912	128	10	CIX	cix	NN
6912	128	11	.	.	.
6912	129	1	Leavening	leaven	VBG
6912	129	2	with	with	IN
6912	129	3	Steam	Steam	NNP
6912	129	4	and	and	CC
6912	129	5	Air	air	NN
6912	129	6	:	:	:
6912	129	7	Popovers	Popovers	NNPS
6912	129	8	CX	CX	NNP
6912	129	9	.	.	.
6912	130	1	Leavening	leaven	VBG
6912	130	2	with	with	IN
6912	130	3	Baking	Baking	NNP
6912	130	4	Soda	Soda	NNP
6912	130	5	and	and	CC
6912	130	6	Sour	Sour	NNP
6912	130	7	Milk	milk	NN
6912	130	8	:	:	:
6912	130	9	Spider	Spider	NNP
6912	130	10	Corn	Corn	NNP
6912	130	11	Bread	Bread	NNP
6912	130	12	CXI	CXI	NNP
6912	130	13	.	.	.
6912	131	1	Leavening	leaven	VBG
6912	131	2	with	with	IN
6912	131	3	Baking	Baking	NNP
6912	131	4	Soda	Soda	NNP
6912	131	5	,	,	,
6912	131	6	Sour	Sour	NNP
6912	131	7	Milk	Milk	NNP
6912	131	8	,	,	,
6912	131	9	and	and	CC
6912	131	10	Molasses	Molasses	NNP
6912	131	11	:	:	:
6912	131	12	Gingerbread	gingerbread	VB
6912	131	13	CXII	CXII	NNS
6912	131	14	.	.	.
6912	132	1	Leavening	leaven	VBG
6912	132	2	with	with	IN
6912	132	3	Baking	Baking	NNP
6912	132	4	Powder	Powder	NNP
6912	132	5	:	:	:
6912	132	6	Griddle	Griddle	NNP
6912	132	7	Cakes	Cakes	NNP
6912	132	8	CXIII	CXIII	NNP
6912	132	9	.	.	.
6912	133	1	Leavening	leaven	VBG
6912	133	2	with	with	IN
6912	133	3	Baking	Baking	NNP
6912	133	4	Soda	Soda	NNP
6912	133	5	,	,	,
6912	133	6	Sour	Sour	NNP
6912	133	7	Milk	Milk	NNP
6912	133	8	,	,	,
6912	133	9	and	and	CC
6912	133	10	Baking	Baking	NNP
6912	133	11	Powder	Powder	NNP
6912	133	12	:	:	:
6912	133	13	Sour	sour	JJ
6912	133	14	Milk	milk	NN
6912	133	15	Griddle	griddle	NN
6912	133	16	Cakes	Cakes	NNP
6912	133	17	CXIV	CXIV	NNP
6912	133	18	.	.	.
6912	134	1	Leavening	leaven	VBG
6912	134	2	with	with	IN
6912	134	3	Baking	Baking	NNP
6912	134	4	Soda	Soda	NNP
6912	134	5	,	,	,
6912	134	6	Sour	Sour	NNP
6912	134	7	Milk	Milk	NNP
6912	134	8	,	,	,
6912	134	9	and	and	CC
6912	134	10	Cream	Cream	NNP
6912	134	11	of	of	IN
6912	134	12	Tartar	Tartar	NNP
6912	134	13	:	:	.
6912	134	14	Steamed	Steamed	NNP
6912	134	15	Brown	Brown	NNP
6912	134	16	Breads	Breads	NNP
6912	134	17	CXV	CXV	NNP
6912	134	18	.	.	.
6912	135	1	Formulating	formulate	VBG
6912	135	2	Recipes	Recipes	NNPS
6912	135	3	--	--	:
6912	135	4	Waffles	Waffles	NNP
6912	135	5	RELATED	related	JJ
6912	135	6	WORK	work	NN
6912	135	7	CXVI	cxvi	NN
6912	135	8	.	.	.
6912	136	1	Measurement	Measurement	NNP
6912	136	2	of	of	IN
6912	136	3	the	the	DT
6912	136	4	Fuel	Fuel	NNP
6912	136	5	Value	Value	NNP
6912	136	6	of	of	IN
6912	136	7	Foods	Foods	NNPS
6912	136	8	CXVII	CXVII	NNP
6912	136	9	.	.	.
6912	137	1	Planning	planning	NN
6912	137	2	,	,	,
6912	137	3	Cooking	Cooking	NNP
6912	137	4	,	,	,
6912	137	5	and	and	CC
6912	137	6	Serving	serve	VBG
6912	137	7	a	a	DT
6912	137	8	Dinner	Dinner	NNP
6912	137	9	CXVIII	cxviii	NN
6912	137	10	.	.	.
6912	138	1	Review	review	NN
6912	138	2	:	:	:
6912	138	3	Meal	meal	NN
6912	138	4	Cooking	Cooking	NNP
6912	138	5	CXIX	CXIX	NNP
6912	138	6	.	.	.
6912	139	1	Home	home	NN
6912	139	2	Projects	project	NNS
6912	139	3	DIVISION	DIVISION	NNP
6912	139	4	ELEVEN	eleven	NN
6912	139	5	QUICK	quick	JJ
6912	139	6	BREADS	bread	NNS
6912	139	7	:	:	:
6912	139	8	DROP	drop	NN
6912	139	9	BATTERS	batter	NNS
6912	139	10	CXX	CXX	NNP
6912	139	11	.	.	.
6912	140	1	Fine	fine	JJ
6912	140	2	and	and	CC
6912	140	3	Coarse	coarse	JJ
6912	140	4	Flours	Flours	NNPS
6912	140	5	--	--	:
6912	140	6	Muffins	Muffins	NNP
6912	140	7	CXXI	CXXI	NNP
6912	140	8	.	.	.
6912	141	1	Comparison	comparison	NN
6912	141	2	of	of	IN
6912	141	3	Wheat	Wheat	NNP
6912	141	4	and	and	CC
6912	141	5	Other	other	JJ
6912	141	6	Grains	grain	NNS
6912	141	7	--	--	:
6912	141	8	Muffins	muffin	NNS
6912	141	9	CXXII	CXXII	VBZ
6912	141	10	.	.	.
6912	142	1	Baking	Baking	NNP
6912	142	2	Powder	Powder	NNP
6912	142	3	Loaf	Loaf	NNP
6912	142	4	Breads	Breads	NNP
6912	142	5	CXXIII	CXXIII	NNP
6912	142	6	.	.	.
6912	143	1	Eggs	egg	NNS
6912	143	2	for	for	IN
6912	143	3	Quick	Quick	NNP
6912	143	4	Breads	Breads	NNP
6912	143	5	--	--	:
6912	143	6	Cream	Cream	NNP
6912	143	7	Puffs	Puffs	NNPS
6912	143	8	RELATED	relate	VBD
6912	143	9	WORK	work	NN
6912	143	10	CXXIV	CXXIV	NNS
6912	143	11	.	.	.
6912	144	1	Food	Food	NNP
6912	144	2	Requirement	Requirement	NNP
6912	144	3	CXXV	CXXV	NNP
6912	144	4	.	.	.
6912	145	1	Planning	planning	NN
6912	145	2	,	,	,
6912	145	3	Cooking	Cooking	NNP
6912	145	4	,	,	,
6912	145	5	and	and	CC
6912	145	6	Serving	serve	VBG
6912	145	7	a	a	DT
6912	145	8	Dinner	Dinner	NNP
6912	145	9	CXXVI	cxxvi	NN
6912	145	10	.	.	.
6912	146	1	Review	review	NN
6912	146	2	:	:	:
6912	146	3	Meal	meal	NN
6912	146	4	Cooking	Cooking	NNP
6912	146	5	CXXVII	CXXVII	NNP
6912	146	6	.	.	.
6912	147	1	Home	home	NN
6912	147	2	Projects	project	NNS
6912	147	3	DIVISION	DIVISION	NNP
6912	147	4	TWELVE	twelve	CD
6912	147	5	QUICK	quick	JJ
6912	147	6	BREADS	bread	NNS
6912	147	7	:	:	:
6912	147	8	SOFT	SOFT	NNP
6912	147	9	DOUGHS	DOUGHS	NNP
6912	147	10	CXXVIII	CXXVIII	NNP
6912	147	11	.	.	.
6912	148	1	Method	method	NN
6912	148	2	of	of	IN
6912	148	3	Mixing	mix	VBG
6912	148	4	Fat	Fat	NNP
6912	148	5	in	in	IN
6912	148	6	Quick	Quick	NNP
6912	148	7	Breads	Breads	NNP
6912	148	8	--	--	:
6912	148	9	Drop	Drop	NNP
6912	148	10	Biscuit	Biscuit	NNP
6912	148	11	CXXIX	CXXIX	NNP
6912	148	12	.	.	.
6912	149	1	Quantity	quantity	NN
6912	149	2	of	of	IN
6912	149	3	Fat	fat	NN
6912	149	4	in	in	IN
6912	149	5	Quick	Quick	NNP
6912	149	6	Breads	Breads	NNP
6912	149	7	--	--	:
6912	149	8	Short	Short	NNP
6912	149	9	Cake	Cake	NNP
6912	149	10	CXXX	CXXX	NNP
6912	149	11	.	.	.
6912	150	1	"	"	``
6912	150	2	Cut	Cut	NNP
6912	150	3	"	"	''
6912	150	4	Biscuit	Biscuit	NNP
6912	150	5	RELATED	related	JJ
6912	150	6	WORK	work	NN
6912	150	7	CXXXI	cxxxi	NN
6912	150	8	.	.	.
6912	151	1	Measurement	Measurement	NNP
6912	151	2	of	of	IN
6912	151	3	the	the	DT
6912	151	4	Fuel	Fuel	NNP
6912	151	5	Value	Value	NNP
6912	151	6	of	of	IN
6912	151	7	Food	Food	NNP
6912	151	8	Applied	Applied	NNP
6912	151	9	to	to	IN
6912	151	10	the	the	DT
6912	151	11	Daily	Daily	NNP
6912	151	12	Food	Food	NNP
6912	151	13	Requirement	Requirement	NNP
6912	151	14	.	.	.
6912	152	1	CXXXII	CXXXII	NNP
6912	152	2	.	.	.
6912	153	1	Planning	planning	NN
6912	153	2	,	,	,
6912	153	3	Cooking	Cooking	NNP
6912	153	4	,	,	,
6912	153	5	and	and	CC
6912	153	6	Serving	serve	VBG
6912	153	7	a	a	DT
6912	153	8	Dinner	dinner	NN
6912	153	9	.	.	.
6912	154	1	CXXXIII	cxxxiii	NN
6912	154	2	.	.	.
6912	155	1	Review	review	NN
6912	155	2	:	:	:
6912	155	3	Meal	Meal	NNP
6912	155	4	Cooking	Cooking	NNP
6912	155	5	.	.	.
6912	156	1	CXXXIV	CXXXIV	NNP
6912	156	2	.	.	.
6912	157	1	Home	home	NN
6912	157	2	Projects	Projects	NNPS
6912	157	3	.	.	.
6912	158	1	DIVISION	DIVISION	NNP
6912	158	2	THIRTEEN	THIRTEEN	VBD
6912	158	3	YEAST	yeast	NN
6912	158	4	BREADS	bread	NNS
6912	158	5	:	:	:
6912	158	6	STIFF	STIFF	NNP
6912	158	7	DOUGHS	DOUGHS	NNP
6912	158	8	CXXXV	CXXXV	NNP
6912	158	9	.	.	.
6912	159	1	Yeast	yeast	NN
6912	159	2	--	--	:
6912	159	3	Loaf	Loaf	NNP
6912	159	4	Bread	Bread	NNP
6912	159	5	.	.	.
6912	160	1	CXXXVI	CXXXVI	NNP
6912	160	2	.	.	.
6912	161	1	Wheat	Wheat	NNP
6912	161	2	Flour	flour	NN
6912	161	3	--	--	:
6912	161	4	Bread	Bread	NNP
6912	161	5	Sponge	Sponge	NNP
6912	161	6	.	.	.
6912	162	1	CXXXVII	cxxxvii	NN
6912	162	2	.	.	.
6912	163	1	Modifications	modification	NNS
6912	163	2	of	of	IN
6912	163	3	Plain	Plain	NNP
6912	163	4	White	White	NNP
6912	163	5	Bread	Bread	NNP
6912	163	6	.	.	.
6912	164	1	CXXXVIII	CXXXVIII	NNP
6912	164	2	.	.	.
6912	165	1	Rolls	Rolls	NNP
6912	165	2	and	and	CC
6912	165	3	Buns	Buns	NNPS
6912	165	4	.	.	.
6912	166	1	RELATED	related	JJ
6912	166	2	WORK	work	NN
6912	166	3	CXXXIX	cxxxix	NN
6912	166	4	.	.	.
6912	167	1	Food	food	NN
6912	167	2	for	for	IN
6912	167	3	Girls	Girls	NNPS
6912	167	4	and	and	CC
6912	167	5	Boys	Boys	NNPS
6912	167	6	.	.	.
6912	168	1	CXL	cxl	NN
6912	168	2	.	.	.
6912	169	1	Planning	plan	VBG
6912	169	2	a	a	DT
6912	169	3	Day	day	NN
6912	169	4	's	's	POS
6912	169	5	Diet	Diet	NNP
6912	169	6	--	--	:
6912	169	7	Cooking	Cooking	NNP
6912	169	8	and	and	CC
6912	169	9	Serving	serve	VBG
6912	169	10	a	a	DT
6912	169	11	Meal	meal	NN
6912	169	12	.	.	.
6912	170	1	CXLI	CXLI	NNP
6912	170	2	.	.	.
6912	171	1	Review	review	NN
6912	171	2	:	:	:
6912	171	3	Meal	Meal	NNP
6912	171	4	Cooking	Cooking	NNP
6912	171	5	.	.	.
6912	172	1	CXLII	CXLII	NNP
6912	172	2	.	.	.
6912	173	1	Home	home	NN
6912	173	2	Projects	Projects	NNPS
6912	173	3	.	.	.
6912	174	1	DIVISION	division	DT
6912	174	2	FOURTEEN	fourteen	JJ
6912	174	3	CAKE	CAKE	NNS
6912	174	4	CXLIII	CXLIII	NNS
6912	174	5	.	.	.
6912	175	1	Cake	cake	NN
6912	175	2	without	without	IN
6912	175	3	Fat	fat	JJ
6912	175	4	--	--	:
6912	175	5	Sponge	Sponge	NNP
6912	175	6	Cake	Cake	NNP
6912	175	7	.	.	.
6912	176	1	CXLIV	CXLIV	NNP
6912	176	2	.	.	.
6912	177	1	Cake	Cake	NNP
6912	177	2	Containing	contain	VBG
6912	177	3	Fat	fat	NN
6912	177	4	--	--	:
6912	177	5	One	one	CD
6912	177	6	-	-	HYPH
6912	177	7	egg	egg	NN
6912	177	8	Cake	Cake	NNP
6912	177	9	.	.	.
6912	178	1	CXLV	CXLV	NNS
6912	178	2	.	.	.
6912	179	1	Cake	cake	NN
6912	179	2	Containing	contain	VBG
6912	179	3	Fat	fat	JJ
6912	179	4	--	--	:
6912	179	5	Plain	Plain	NNP
6912	179	6	Cake	Cake	NNP
6912	179	7	and	and	CC
6912	179	8	Its	-PRON-	PRP$
6912	179	9	Modifications	Modifications	NNPS
6912	179	10	(	(	-LRB-
6912	179	11	A	a	NN
6912	179	12	)	)	-RRB-
6912	179	13	CXLVI	cxlvi	NN
6912	179	14	.	.	.
6912	180	1	Cake	cake	NN
6912	180	2	Containing	contain	VBG
6912	180	3	Fat	fat	JJ
6912	180	4	--	--	:
6912	180	5	Plain	Plain	NNP
6912	180	6	Cake	Cake	NNP
6912	180	7	and	and	CC
6912	180	8	Its	-PRON-	PRP$
6912	180	9	Modifications	Modifications	NNPS
6912	180	10	(	(	-LRB-
6912	180	11	B	b	NN
6912	180	12	)	)	-RRB-
6912	180	13	CXLVII	CXLVII	NNP
6912	180	14	.	.	.
6912	181	1	Cake	Cake	NNP
6912	181	2	Containing	contain	VBG
6912	181	3	Fat	fat	NN
6912	181	4	--	--	:
6912	181	5	Cookies	cookie	NNS
6912	181	6	CXLVIII	CXLVIII	NNP
6912	181	7	.	.	.
6912	182	1	Cakes	cake	NNS
6912	182	2	without	without	IN
6912	182	3	Eggs	Eggs	NNP
6912	182	4	RELATED	related	JJ
6912	182	5	WORK	work	NN
6912	182	6	CXLIX	cxlix	NN
6912	182	7	.	.	.
6912	183	1	The	the	DT
6912	183	2	Luncheon	Luncheon	NNP
6912	183	3	Box	Box	NNP
6912	183	4	CL	CL	NNP
6912	183	5	.	.	.
6912	184	1	Planning	planning	NN
6912	184	2	and	and	CC
6912	184	3	Preparing	Preparing	NNP
6912	184	4	Box	Box	NNP
6912	184	5	Luncheons	Luncheons	NNP
6912	184	6	CLI	CLI	NNP
6912	184	7	.	.	.
6912	185	1	Review	review	VB
6912	185	2	--	--	:
6912	185	3	Meal	Meal	NNP
6912	185	4	Cooking	Cooking	NNP
6912	185	5	CLII	CLII	NNP
6912	185	6	.	.	.
6912	186	1	Home	home	NN
6912	186	2	Projects	project	NNS
6912	186	3	DIVISION	division	NN
6912	186	4	FIFTEEN	fifteen	JJ
6912	186	5	PASTRY	PASTRY	NNS
6912	186	6	CLIII	CLIII	NNP
6912	186	7	.	.	.
6912	187	1	Pies	pie	NNS
6912	187	2	with	with	IN
6912	187	3	Under	under	IN
6912	187	4	Crust	Crust	NNP
6912	187	5	CLIV	CLIV	NNP
6912	187	6	.	.	.
6912	188	1	Pies	pie	NNS
6912	188	2	with	with	IN
6912	188	3	Upper	Upper	NNP
6912	188	4	Crust	Crust	NNP
6912	188	5	CLV	CLV	NNP
6912	188	6	.	.	.
6912	189	1	Two	two	CD
6912	189	2	-	-	HYPH
6912	189	3	crust	crust	NN
6912	189	4	Pies	pie	NNS
6912	189	5	RELATED	RELATED	NNP
6912	189	6	WORK	work	NN
6912	189	7	CLVI	clvi	NN
6912	189	8	.	.	.
6912	190	1	Infant	Infant	NNP
6912	190	2	Feeding	Feeding	NNP
6912	190	3	CLVII	CLVII	NNP
6912	190	4	.	.	.
6912	191	1	Modifying	modify	VBG
6912	191	2	Milk	milk	NN
6912	191	3	CLVIII	clviii	NN
6912	191	4	.	.	.
6912	192	1	Review	review	VB
6912	192	2	--	--	:
6912	192	3	Meal	Meal	NNP
6912	192	4	Cooking	Cooking	NNP
6912	192	5	CLIX	CLIX	NNP
6912	192	6	.	.	.
6912	193	1	Home	home	NN
6912	193	2	Projects	project	NNS
6912	193	3	DIVISION	DIVISION	NNP
6912	193	4	SIXTEEN	SIXTEEN	NNP
6912	193	5	FROZEN	FROZEN	NNP
6912	193	6	DESSERTS	DESSERTS	NNP
6912	193	7	CLX	CLX	NNP
6912	193	8	.	.	.
6912	194	1	Method	Method	NNP
6912	194	2	of	of	IN
6912	194	3	Freezing	freeze	VBG
6912	194	4	--	--	:
6912	194	5	Water	Water	NNP
6912	194	6	Ice	Ice	NNP
6912	194	7	CLXI	CLXI	NNP
6912	194	8	.	.	.
6912	195	1	Frozen	frozen	JJ
6912	195	2	Creams	Creams	NNPS
6912	195	3	RELATED	relate	VBD
6912	195	4	WORK	work	NN
6912	195	5	CLXII	CLXII	NNS
6912	195	6	.	.	.
6912	196	1	Diet	diet	VB
6912	196	2	for	for	IN
6912	196	3	Young	Young	NNP
6912	196	4	Children	Children	NNPS
6912	196	5	CLXIII	CLXIII	NNP
6912	196	6	.	.	.
6912	197	1	Planning	plan	VBG
6912	197	2	and	and	CC
6912	197	3	Preparing	prepare	VBG
6912	197	4	Menus	Menus	NNP
6912	197	5	for	for	IN
6912	197	6	Children	Children	NNP
6912	197	7	CLXIV	CLXIV	NNS
6912	197	8	.	.	.
6912	198	1	Review	review	VB
6912	198	2	--	--	:
6912	198	3	Meal	meal	NN
6912	198	4	Cooking	Cooking	NNP
6912	198	5	CLXV	CLXV	NNP
6912	198	6	.	.	.
6912	199	1	Home	home	NN
6912	199	2	Projects	project	NNS
6912	199	3	DIVISION	division	NN
6912	199	4	SEVENTEEN	SEVENTEEN	VBZ
6912	199	5	FOOD	FOOD	NNP
6912	199	6	PRESERVATION	PRESERVATION	VBN
6912	199	7	CLXVI	CLXVI	NNS
6912	199	8	.	.	.
6912	200	1	The	the	DT
6912	200	2	Principles	Principles	NNPS
6912	200	3	of	of	IN
6912	200	4	Preserving	Preserving	NNP
6912	200	5	Food	Food	NNP
6912	200	6	CLXVII	CLXVII	NNP
6912	200	7	.	.	.
6912	201	1	Processing	processing	NN
6912	201	2	with	with	IN
6912	201	3	Little	little	JJ
6912	201	4	or	or	CC
6912	201	5	No	No	NNP
6912	201	6	Sugar	Sugar	NNP
6912	201	7	--	--	:
6912	201	8	Canned	Canned	NNP
6912	201	9	Fruit	Fruit	NNP
6912	201	10	CLXVIII	CLXVIII	NNP
6912	201	11	.	.	.
6912	202	1	Processing	process	VBG
6912	202	2	with	with	IN
6912	202	3	Much	much	JJ
6912	202	4	Sugar	Sugar	NNP
6912	202	5	--	--	:
6912	202	6	Preserves	Preserves	NNPS
6912	202	7	,	,	,
6912	202	8	Jams	Jams	NNP
6912	202	9	,	,	,
6912	202	10	and	and	CC
6912	202	11	Conserves	Conserves	NNP
6912	202	12	CLXIX	CLXIX	NNP
6912	202	13	.	.	.
6912	203	1	Processing	process	VBG
6912	203	2	with	with	IN
6912	203	3	Much	much	JJ
6912	203	4	Sugar	Sugar	NNP
6912	203	5	--	--	:
6912	203	6	Jellies	Jellies	NNPS
6912	203	7	CLXX	CLXX	NNP
6912	203	8	.	.	.
6912	204	1	Processing	processing	NN
6912	204	2	with	with	IN
6912	204	3	Vinegar	Vinegar	NNP
6912	204	4	and	and	CC
6912	204	5	Spices	Spices	NNPS
6912	204	6	--	--	:
6912	204	7	Relishes	relish	VBZ
6912	204	8	CLXXI	CLXXI	NNP
6912	204	9	.	.	.
6912	205	1	Canned	canned	JJ
6912	205	2	Vegetables	vegetable	NNS
6912	205	3	CLXXII	CLXXII	NNP
6912	205	4	.	.	.
6912	206	1	Dried	dry	VBN
6912	206	2	Vegetables	vegetable	NNS
6912	206	3	RELATED	related	JJ
6912	206	4	WORK	work	NN
6912	206	5	CLXXIII	CLXXIII	NNS
6912	206	6	.	.	.
6912	207	1	The	the	DT
6912	207	2	Sick	sick	JJ
6912	207	3	-	-	HYPH
6912	207	4	room	room	NN
6912	207	5	Tray	Tray	NNP
6912	207	6	CLXXIV	CLXXIV	NNP
6912	207	7	.	.	.
6912	208	1	Preparing	prepare	VBG
6912	208	2	Trays	Trays	NNP
6912	208	3	for	for	IN
6912	208	4	the	the	DT
6912	208	5	Sick	Sick	NNP
6912	208	6	and	and	CC
6912	208	7	Convalescent	Convalescent	NNP
6912	208	8	CLXXV	CLXXV	NNP
6912	208	9	.	.	.
6912	209	1	Review	review	VB
6912	209	2	--	--	:
6912	209	3	Meal	Meal	NNP
6912	209	4	Cooking	Cooking	NNP
6912	209	5	CLXXVI	CLXXVI	NNP
6912	209	6	.	.	.
6912	210	1	Home	Home	NNP
6912	210	2	Projects	Projects	NNPS
6912	210	3	DIVISION	DIVISION	NNP
6912	210	4	EIGHTEEN	EIGHTEEN	NNP
6912	210	5	SUPPLEMENTARY	SUPPLEMENTARY	NNP
6912	210	6	I.	i.	NN
6912	210	7	Thanksgiving	Thanksgiving	NNP
6912	210	8	Sauce	Sauce	NNP
6912	210	9	II	II	NNP
6912	210	10	.	.	.
6912	211	1	Thanksgiving	Thanksgiving	NNP
6912	211	2	Desserts	Desserts	NNP
6912	211	3	III	iii	CD
6912	211	4	.	.	.
6912	212	1	Christmas	Christmas	NNP
6912	212	2	Sweets	Sweets	NNP
6912	212	3	IV	IV	NNP
6912	212	4	.	.	.
6912	213	1	Christmas	Christmas	NNP
6912	213	2	Candy	Candy	NNP
6912	213	3	APPENDIX	APPENDIX	NNP
6912	213	4	Suggestions	Suggestions	NNPS
6912	213	5	for	for	IN
6912	213	6	Teaching	teach	VBG
6912	213	7	Books	Books	NNP
6912	213	8	for	for	IN
6912	213	9	Reference	Reference	NNP
6912	213	10	INDEX	INDEX	NNP
6912	213	11	LIST	list	NN
6912	213	12	OF	of	IN
6912	213	13	ILLUSTRATIONS	illustrations	JJ
6912	213	14	A	a	DT
6912	213	15	corner	corner	NN
6912	213	16	in	in	IN
6912	213	17	Washington	Washington	NNP
6912	213	18	's	's	POS
6912	213	19	kitchen	kitchen	NN
6912	213	20	at	at	IN
6912	213	21	Mt.	Mount	NNP
6912	214	1	Vernon	Vernon	NNP
6912	214	2	[	[	-LRB-
6912	214	3	_	_	NNP
6912	214	4	Frontispiece	Frontispiece	NNP
6912	214	5	_	_	NNP
6912	214	6	]	]	-RRB-
6912	214	7	1	1	CD
6912	214	8	.	.	.
6912	215	1	Skewer	skewer	NN
6912	215	2	and	and	CC
6912	215	3	knitting	knitting	NN
6912	215	4	needle	needle	NN
6912	215	5	for	for	IN
6912	215	6	testing	testing	NN
6912	215	7	foods	food	NNS
6912	215	8	2	2	CD
6912	215	9	.	.	.
6912	216	1	A	a	DT
6912	216	2	sink	sink	NN
6912	216	3	arranged	arrange	VBD
6912	216	4	for	for	IN
6912	216	5	efficiency	efficiency	NN
6912	216	6	in	in	IN
6912	216	7	dish	dish	NN
6912	216	8	-	-	HYPH
6912	216	9	washing	washing	NN
6912	216	10	3	3	CD
6912	216	11	.	.	.
6912	217	1	Utensils	utensil	NNS
6912	217	2	for	for	IN
6912	217	3	dish	dish	NN
6912	217	4	-	-	HYPH
6912	217	5	washing	washing	NN
6912	217	6	4	4	CD
6912	217	7	.	.	.
6912	218	1	Dish	Dish	NNP
6912	218	2	-	-	HYPH
6912	218	3	drainer	drainer	NN
6912	218	4	5	5	CD
6912	218	5	.	.	.
6912	219	1	Dish	Dish	NNP
6912	219	2	-	-	HYPH
6912	219	3	drainer	drainer	NN
6912	219	4	6	6	CD
6912	219	5	.	.	.
6912	220	1	Dish	Dish	NNP
6912	220	2	-	-	HYPH
6912	220	3	rack	rack	NNP
6912	220	4	7	7	CD
6912	220	5	.	.	.
6912	221	1	Dish	Dish	NNP
6912	221	2	-	-	HYPH
6912	221	3	rack	rack	NN
6912	221	4	8	8	CD
6912	221	5	.	.	.
6912	222	1	A	a	DT
6912	222	2	rack	rack	NN
6912	222	3	for	for	IN
6912	222	4	drying	drying	NN
6912	222	5	dishes	dish	NNS
6912	222	6	9	9	CD
6912	222	7	.	.	.
6912	223	1	Utensils	utensil	NNS
6912	223	2	for	for	IN
6912	223	3	measuring	measure	VBG
6912	223	4	and	and	CC
6912	223	5	weighing	weighing	NN
6912	223	6	foods	food	NNS
6912	223	7	10	10	CD
6912	223	8	.	.	.
6912	224	1	Coal	coal	NN
6912	224	2	range	range	NN
6912	224	3	,	,	,
6912	224	4	showing	show	VBG
6912	224	5	course	course	NN
6912	224	6	of	of	IN
6912	224	7	direct	direct	JJ
6912	224	8	draft	draft	NN
6912	224	9	11	11	CD
6912	224	10	.	.	.
6912	225	1	Coal	coal	NN
6912	225	2	range	range	NN
6912	225	3	,	,	,
6912	225	4	showing	show	VBG
6912	225	5	course	course	NN
6912	225	6	of	of	IN
6912	225	7	indirect	indirect	JJ
6912	225	8	draft	draft	NN
6912	225	9	12	12	CD
6912	225	10	.	.	.
6912	226	1	Gas	gas	NN
6912	226	2	burner	burner	NN
6912	226	3	,	,	,
6912	226	4	showing	show	VBG
6912	226	5	mixer	mixer	NNP
6912	226	6	13	13	CD
6912	226	7	.	.	.
6912	227	1	Gas	gas	NN
6912	227	2	burners	burner	VBZ
6912	227	3	14	14	CD
6912	227	4	.	.	.
6912	228	1	Gas	gas	NN
6912	228	2	range	range	NN
6912	228	3	,	,	,
6912	228	4	showing	show	VBG
6912	228	5	direction	direction	NN
6912	228	6	of	of	IN
6912	228	7	draft	draft	NN
6912	228	8	15	15	CD
6912	228	9	.	.	.
6912	229	1	Cross	cross	JJ
6912	229	2	-	-	NN
6912	229	3	section	section	NN
6912	229	4	of	of	IN
6912	229	5	wickless	wickless	NNP
6912	229	6	kerosene	kerosene	NNP
6912	229	7	stove	stove	NNP
6912	229	8	16	16	CD
6912	229	9	.	.	.
6912	230	1	Electric	electric	JJ
6912	230	2	range	range	NN
6912	230	3	17	17	CD
6912	230	4	.	.	.
6912	231	1	Pressure	pressure	NN
6912	231	2	cooker	cooker	NN
6912	231	3	18	18	CD
6912	231	4	.	.	.
6912	232	1	Steam	steam	NN
6912	232	2	cooker	cooker	NN
6912	232	3	,	,	,
6912	232	4	containing	contain	VBG
6912	232	5	various	various	JJ
6912	232	6	foods	food	NNS
6912	232	7	19	19	CD
6912	232	8	.	.	.
6912	233	1	Scene	scene	NN
6912	233	2	on	on	IN
6912	233	3	a	a	DT
6912	233	4	tea	tea	NN
6912	233	5	plantation	plantation	NN
6912	233	6	20	20	CD
6912	233	7	.	.	.
6912	234	1	Tea	tea	NN
6912	234	2	-	-	HYPH
6912	234	3	ball	ball	NN
6912	234	4	teapot	teapot	NN
6912	234	5	21	21	CD
6912	234	6	.	.	.
6912	235	1	Coffee	coffee	NN
6912	235	2	berries	berry	VBZ
6912	235	3	22	22	CD
6912	235	4	.	.	.
6912	236	1	Coffee	coffee	NN
6912	236	2	percolator	percolator	NN
6912	236	3	23	23	CD
6912	236	4	.	.	.
6912	237	1	Grains	grain	NNS
6912	237	2	of	of	IN
6912	237	3	starch	starch	NN
6912	237	4	24	24	CD
6912	237	5	.	.	.
6912	238	1	A	a	DT
6912	238	2	cupful	cupful	NN
6912	238	3	of	of	IN
6912	238	4	rice	rice	NN
6912	238	5	before	before	IN
6912	238	6	and	and	CC
6912	238	7	after	after	IN
6912	238	8	boiling	boil	VBG
6912	238	9	25	25	CD
6912	238	10	.	.	.
6912	239	1	Insulated	insulated	JJ
6912	239	2	wall	wall	NN
6912	239	3	of	of	IN
6912	239	4	a	a	DT
6912	239	5	refrigerator	refrigerator	NN
6912	239	6	26	26	CD
6912	239	7	.	.	.
6912	240	1	Fireless	fireless	JJ
6912	240	2	cooker	cooker	NN
6912	240	3	,	,	,
6912	240	4	having	have	VBG
6912	240	5	excelsior	excelsior	JJ
6912	240	6	packing	pack	VBG
6912	240	7	27	27	CD
6912	240	8	.	.	.
6912	241	1	Fireless	fireless	JJ
6912	241	2	cooker	cooker	NN
6912	241	3	,	,	,
6912	241	4	with	with	IN
6912	241	5	stone	stone	NN
6912	241	6	disks	disk	NNS
6912	241	7	28	28	CD
6912	241	8	.	.	.
6912	242	1	Electric	electric	JJ
6912	242	2	fireless	fireless	NN
6912	242	3	cooker	cooker	NN
6912	242	4	29	29	CD
6912	242	5	.	.	.
6912	243	1	Gas	gas	NN
6912	243	2	range	range	NN
6912	243	3	,	,	,
6912	243	4	having	have	VBG
6912	243	5	fireless	fireless	NN
6912	243	6	cooker	cooker	NN
6912	243	7	attachment	attachment	NN
6912	243	8	,	,	,
6912	243	9	insulated	insulated	JJ
6912	243	10	oven	oven	NNP
6912	243	11	and	and	CC
6912	243	12	hoods	hood	NNS
6912	243	13	30	30	CD
6912	243	14	.	.	.
6912	244	1	Method	method	NN
6912	244	2	of	of	IN
6912	244	3	folding	fold	VBG
6912	244	4	filter	filter	NN
6912	244	5	paper	paper	NN
6912	244	6	31	31	CD
6912	244	7	.	.	.
6912	245	1	Utensil	utensil	JJ
6912	245	2	for	for	IN
6912	245	3	steaming,--a	steaming,--a	NNP
6912	245	4	"	"	``
6912	245	5	steamer	steamer	NNP
6912	245	6	"	"	''
6912	245	7	32	32	CD
6912	245	8	.	.	.
6912	246	1	"	"	``
6912	246	2	Steam	steam	NN
6912	246	3	"	"	''
6912	246	4	without	without	IN
6912	246	5	pressure	pressure	NN
6912	246	6	,	,	,
6912	246	7	and	and	CC
6912	246	8	"	"	``
6912	246	9	steam	steam	NN
6912	246	10	"	"	''
6912	246	11	which	which	WDT
6912	246	12	has	have	VBZ
6912	246	13	been	be	VBN
6912	246	14	under	under	IN
6912	246	15	pressure	pressure	NN
6912	246	16	33	33	CD
6912	246	17	.	.	.
6912	247	1	Table	table	NN
6912	247	2	laid	lay	VBN
6912	247	3	for	for	IN
6912	247	4	an	an	DT
6912	247	5	informal	informal	JJ
6912	247	6	luncheon	luncheon	NN
6912	247	7	34	34	CD
6912	247	8	.	.	.
6912	248	1	Wheel	wheel	NN
6912	248	2	tray	tray	NN
6912	248	3	35	35	CD
6912	248	4	.	.	.
6912	249	1	How	how	WRB
6912	249	2	to	to	TO
6912	249	3	hold	hold	VB
6912	249	4	the	the	DT
6912	249	5	knife	knife	NN
6912	249	6	and	and	CC
6912	249	7	fork	fork	VB
6912	249	8	36	36	CD
6912	249	9	.	.	.
6912	250	1	Keeping	keep	VBG
6912	250	2	the	the	DT
6912	250	3	fork	fork	NN
6912	250	4	in	in	IN
6912	250	5	the	the	DT
6912	250	6	left	left	JJ
6912	250	7	hand	hand	NN
6912	250	8	to	to	TO
6912	250	9	carry	carry	VB
6912	250	10	food	food	NN
6912	250	11	to	to	IN
6912	250	12	the	the	DT
6912	250	13	mouth	mouth	NN
6912	250	14	37	37	CD
6912	250	15	.	.	.
6912	251	1	The	the	DT
6912	251	2	teaspoon	teaspoon	NN
6912	251	3	should	should	MD
6912	251	4	rest	rest	VB
6912	251	5	on	on	IN
6912	251	6	the	the	DT
6912	251	7	saucer	saucer	NN
6912	251	8	38	38	CD
6912	251	9	.	.	.
6912	252	1	How	how	WRB
6912	252	2	to	to	TO
6912	252	3	hold	hold	VB
6912	252	4	the	the	DT
6912	252	5	soup	soup	NN
6912	252	6	spoon	spoon	NN
6912	252	7	39	39	CD
6912	252	8	.	.	.
6912	253	1	Apparatus	Apparatus	NNP
6912	253	2	to	to	TO
6912	253	3	determine	determine	VB
6912	253	4	the	the	DT
6912	253	5	temperature	temperature	NN
6912	253	6	at	at	IN
6912	253	7	which	which	WDT
6912	253	8	eggs	egg	NNS
6912	253	9	coagulate	coagulate	VBP
6912	253	10	40	40	CD
6912	253	11	.	.	.
6912	254	1	Method	method	NN
6912	254	2	of	of	IN
6912	254	3	holding	hold	VBG
6912	254	4	pan	pan	NN
6912	254	5	to	to	TO
6912	254	6	turn	turn	VB
6912	254	7	an	an	DT
6912	254	8	omelet	omelet	NN
6912	254	9	on	on	RP
6912	254	10	to	to	IN
6912	254	11	a	a	DT
6912	254	12	platter	platter	NN
6912	254	13	41	41	CD
6912	254	14	.	.	.
6912	255	1	Cocoa	cocoa	NN
6912	255	2	pods	pod	VBZ
6912	255	3	42	42	CD
6912	255	4	.	.	.
6912	256	1	Dried	dry	VBN
6912	256	2	bread	bread	NN
6912	256	3	crumbs	crumb	VBZ
6912	256	4	43	43	CD
6912	256	5	.	.	.
6912	257	1	Structure	structure	NN
6912	257	2	of	of	IN
6912	257	3	meat	meat	NN
6912	257	4	44	44	CD
6912	257	5	.	.	.
6912	258	1	Club	Club	NNP
6912	258	2	or	or	CC
6912	258	3	Delmonico	Delmonico	NNP
6912	258	4	steak	steak	NN
6912	258	5	45	45	CD
6912	258	6	.	.	.
6912	259	1	Porterhouse	Porterhouse	NNP
6912	259	2	46	46	CD
6912	259	3	.	.	.
6912	260	1	Sirloin,--hip	sirloin,--hip	NN
6912	260	2	steak	steak	NNP
6912	260	3	47	47	CD
6912	260	4	.	.	.
6912	261	1	Sirloin,--flat	Sirloin,--flat	NNP
6912	261	2	bone	bone	NN
6912	261	3	48	48	CD
6912	261	4	.	.	.
6912	262	1	Sirloin,--round	Sirloin,--round	NNP
6912	262	2	bone	bone	NN
6912	262	3	49	49	CD
6912	262	4	.	.	.
6912	263	1	First	first	RB
6912	263	2	cut	cut	VB
6912	263	3	prime	prime	JJ
6912	263	4	rib	rib	NN
6912	263	5	roast	roast	NN
6912	263	6	50	50	CD
6912	263	7	.	.	.
6912	264	1	Second	second	RB
6912	264	2	cut	cut	VB
6912	264	3	prime	prime	JJ
6912	264	4	rib	rib	NN
6912	264	5	roast	roast	NNP
6912	264	6	51	51	CD
6912	264	7	.	.	.
6912	265	1	Blade	Blade	NNP
6912	265	2	rib	rib	NN
6912	265	3	roast	roast	NN
6912	265	4	52	52	CD
6912	265	5	.	.	.
6912	266	1	Chuck	Chuck	NNP
6912	266	2	rib	rib	NN
6912	266	3	roast	roast	NN
6912	266	4	53	53	CD
6912	266	5	.	.	.
6912	267	1	Colonial	colonial	JJ
6912	267	2	fireplace	fireplace	NN
6912	267	3	,	,	,
6912	267	4	showing	show	VBG
6912	267	5	a	a	DT
6912	267	6	"	"	``
6912	267	7	roasting	roasting	JJ
6912	267	8	kitchen	kitchen	NN
6912	267	9	"	"	''
6912	267	10	54	54	CD
6912	267	11	.	.	.
6912	268	1	Round	round	RB
6912	268	2	55	55	CD
6912	268	3	.	.	.
6912	269	1	Chuck	Chuck	NNP
6912	269	2	56	56	CD
6912	269	3	.	.	.
6912	270	1	Cuts	cut	NNS
6912	270	2	of	of	IN
6912	270	3	beef	beef	NN
6912	270	4	57	57	CD
6912	270	5	.	.	.
6912	271	1	Rump	rump	VB
6912	271	2	58	58	CD
6912	271	3	.	.	.
6912	272	1	Cross	Cross	NNP
6912	272	2	rib	rib	NNP
6912	272	3	,	,	,
6912	272	4	Boston	Boston	NNP
6912	272	5	cut	cut	NN
6912	272	6	,	,	,
6912	272	7	or	or	CC
6912	272	8	English	English	NNP
6912	272	9	cut	cut	VBD
6912	272	10	59	59	CD
6912	272	11	.	.	.
6912	273	1	Skirt	Skirt	NNP
6912	273	2	steak	steak	NN
6912	273	3	;	;	:
6912	273	4	flank	flank	NNP
6912	273	5	steak	steak	NNP
6912	273	6	60	60	CD
6912	273	7	.	.	.
6912	274	1	Fish	fish	NN
6912	274	2	kettle	kettle	NN
6912	274	3	,	,	,
6912	274	4	showing	show	VBG
6912	274	5	rack	rack	NNP
6912	274	6	61	61	CD
6912	274	7	.	.	.
6912	275	1	A	a	DT
6912	275	2	suggestion	suggestion	NN
6912	275	3	for	for	IN
6912	275	4	the	the	DT
6912	275	5	division	division	NN
6912	275	6	of	of	IN
6912	275	7	each	each	DT
6912	275	8	dollar	dollar	NN
6912	275	9	spent	spend	VBN
6912	275	10	for	for	IN
6912	275	11	food	food	NN
6912	275	12	62	62	CD
6912	275	13	.	.	.
6912	276	1	The	the	DT
6912	276	2	composition	composition	NN
6912	276	3	of	of	IN
6912	276	4	roots	root	NNS
6912	276	5	and	and	CC
6912	276	6	succulent	succulent	JJ
6912	276	7	vegetables	vegetable	NNS
6912	276	8	63	63	CD
6912	276	9	.	.	.
6912	277	1	The	the	DT
6912	277	2	composition	composition	NN
6912	277	3	of	of	IN
6912	277	4	butter	butter	NN
6912	277	5	and	and	CC
6912	277	6	other	other	JJ
6912	277	7	fat	fat	NN
6912	277	8	-	-	HYPH
6912	277	9	yielding	yield	VBG
6912	277	10	foods	food	NNS
6912	277	11	64	64	CD
6912	277	12	.	.	.
6912	278	1	The	the	DT
6912	278	2	composition	composition	NN
6912	278	3	of	of	IN
6912	278	4	milk	milk	NN
6912	278	5	and	and	CC
6912	278	6	milk	milk	NN
6912	278	7	products	product	NNS
6912	278	8	65	65	CD
6912	278	9	.	.	.
6912	279	1	Cuts	cut	NNS
6912	279	2	of	of	IN
6912	279	3	veal	veal	NN
6912	279	4	66	66	CD
6912	279	5	.	.	.
6912	280	1	Cuts	cut	NNS
6912	280	2	of	of	IN
6912	280	3	lamb	lamb	NN
6912	280	4	or	or	CC
6912	280	5	mutton	mutton	NNP
6912	280	6	67	67	CD
6912	280	7	.	.	.
6912	281	1	Lamb	Lamb	NNP
6912	281	2	chops	chop	VBZ
6912	281	3	68	68	CD
6912	281	4	.	.	.
6912	282	1	The	the	DT
6912	282	2	composition	composition	NN
6912	282	3	of	of	IN
6912	282	4	fresh	fresh	JJ
6912	282	5	and	and	CC
6912	282	6	cured	cure	VBD
6912	282	7	meats	meat	NNS
6912	282	8	69	69	CD
6912	282	9	.	.	.
6912	283	1	Cuts	cut	NNS
6912	283	2	of	of	IN
6912	283	3	pork	pork	NN
6912	283	4	70	70	CD
6912	283	5	.	.	.
6912	284	1	The	the	DT
6912	284	2	composition	composition	NN
6912	284	3	of	of	IN
6912	284	4	fresh	fresh	JJ
6912	284	5	and	and	CC
6912	284	6	dried	dry	VBN
6912	284	7	fruits	fruit	NNS
6912	284	8	71	71	CD
6912	284	9	.	.	.
6912	285	1	Removing	remove	VBG
6912	285	2	tendons	tendon	NNS
6912	285	3	from	from	IN
6912	285	4	the	the	DT
6912	285	5	leg	leg	NN
6912	285	6	of	of	IN
6912	285	7	a	a	DT
6912	285	8	fowl	fowl	NN
6912	285	9	72	72	CD
6912	285	10	.	.	.
6912	286	1	Fowl	Fowl	NNP
6912	286	2	trussed	truss	VBN
6912	286	3	for	for	IN
6912	286	4	roasting,--breast	roasting,--breast	NNP
6912	286	5	view	view	VB
6912	286	6	73	73	CD
6912	286	7	.	.	.
6912	287	1	Fowl	Fowl	NNP
6912	287	2	trussed	truss	VBN
6912	287	3	for	for	IN
6912	287	4	roasting,--back	roasting,--back	NNP
6912	287	5	view	view	VBP
6912	287	6	74	74	CD
6912	287	7	.	.	.
6912	288	1	Composition	composition	NN
6912	288	2	of	of	IN
6912	288	3	fish	fish	NN
6912	288	4	,	,	,
6912	288	5	fish	fish	NN
6912	288	6	products	product	NNS
6912	288	7	,	,	,
6912	288	8	and	and	CC
6912	288	9	oysters	oyster	NNS
6912	288	10	75	75	CD
6912	288	11	.	.	.
6912	289	1	The	the	DT
6912	289	2	composition	composition	NN
6912	289	3	of	of	IN
6912	289	4	eggs	egg	NNS
6912	289	5	and	and	CC
6912	289	6	cheese	cheese	NN
6912	289	7	76	76	CD
6912	289	8	.	.	.
6912	290	1	The	the	DT
6912	290	2	composition	composition	NN
6912	290	3	of	of	IN
6912	290	4	legumes	legume	NNS
6912	290	5	and	and	CC
6912	290	6	corn	corn	NN
6912	290	7	77	77	CD
6912	290	8	.	.	.
6912	291	1	The	the	DT
6912	291	2	composition	composition	NN
6912	291	3	of	of	IN
6912	291	4	bread	bread	NN
6912	291	5	and	and	CC
6912	291	6	other	other	JJ
6912	291	7	cereal	cereal	NN
6912	291	8	foods	food	VBZ
6912	291	9	78	78	CD
6912	291	10	.	.	.
6912	292	1	Foods	food	NNS
6912	292	2	containing	contain	VBG
6912	292	3	calcium	calcium	NN
6912	292	4	79	79	CD
6912	292	5	.	.	.
6912	293	1	Foods	food	NNS
6912	293	2	containing	contain	VBG
6912	293	3	phosphorus	phosphorus	NN
6912	293	4	80	80	CD
6912	293	5	.	.	.
6912	294	1	Foods	food	NNS
6912	294	2	containing	contain	VBG
6912	294	3	iron	iron	NN
6912	294	4	81	81	CD
6912	294	5	.	.	.
6912	295	1	Oven	Oven	NNP
6912	295	2	heat	heat	NN
6912	295	3	regulator	regulator	NN
6912	295	4	82	82	CD
6912	295	5	.	.	.
6912	296	1	Illustrating	illustrate	VBG
6912	296	2	the	the	DT
6912	296	3	amount	amount	NN
6912	296	4	of	of	IN
6912	296	5	heat	heat	NN
6912	296	6	represented	represent	VBN
6912	296	7	by	by	IN
6912	296	8	one	one	CD
6912	296	9	Calorie	calorie	NN
6912	296	10	83	83	CD
6912	296	11	.	.	.
6912	297	1	Comparative	comparative	JJ
6912	297	2	weights	weight	NNS
6912	297	3	of	of	IN
6912	297	4	100-Calorie	100-calorie	JJ
6912	297	5	portions	portion	NNS
6912	297	6	of	of	IN
6912	297	7	food	food	NN
6912	297	8	84	84	CD
6912	297	9	.	.	.
6912	298	1	100-Calorie	100-calorie	JJ
6912	298	2	portions	portion	NNS
6912	298	3	of	of	IN
6912	298	4	food	food	NN
6912	298	5	85	85	CD
6912	298	6	.	.	.
6912	299	1	Longitudinal	longitudinal	JJ
6912	299	2	section	section	NN
6912	299	3	of	of	IN
6912	299	4	wheat	wheat	NN
6912	299	5	grain	grain	NN
6912	299	6	,	,	,
6912	299	7	showing	show	VBG
6912	299	8	bran	bran	NN
6912	299	9	,	,	,
6912	299	10	floury	floury	NN
6912	299	11	part	part	NN
6912	299	12	,	,	,
6912	299	13	and	and	CC
6912	299	14	germ	germ	NNP
6912	299	15	86	86	CD
6912	299	16	.	.	.
6912	300	1	Growing	grow	VBG
6912	300	2	yeast	yeast	NN
6912	300	3	plants	plant	NNS
6912	300	4	87	87	CD
6912	300	5	.	.	.
6912	301	1	Graduated	graduate	VBN
6912	301	2	measure	measure	NN
6912	301	3	and	and	CC
6912	301	4	dipper	dipper	NN
6912	301	5	for	for	IN
6912	301	6	measuring	measure	VBG
6912	301	7	the	the	DT
6912	301	8	ingredients	ingredient	NNS
6912	301	9	of	of	IN
6912	301	10	modified	modify	VBN
6912	301	11	milk	milk	NN
6912	301	12	88	88	CD
6912	301	13	.	.	.
6912	302	1	Some	some	DT
6912	302	2	species	specie	NNS
6912	302	3	of	of	IN
6912	302	4	molds	mold	NNS
6912	302	5	89	89	CD
6912	302	6	.	.	.
6912	303	1	The	the	DT
6912	303	2	four	four	CD
6912	303	3	types	type	NNS
6912	303	4	of	of	IN
6912	303	5	bacteria	bacteria	NNS
6912	303	6	90	90	CD
6912	303	7	.	.	.
6912	304	1	Canning	Canning	NNP
6912	304	2	foods	food	VBZ
6912	304	3	91	91	CD
6912	304	4	.	.	.
6912	305	1	Rack	rack	VB
6912	305	2	for	for	IN
6912	305	3	holding	hold	VBG
6912	305	4	jars	jar	NNS
6912	305	5	92	92	CD
6912	305	6	.	.	.
6912	306	1	The	the	DT
6912	306	2	composition	composition	NN
6912	306	3	of	of	IN
6912	306	4	fruits	fruit	NNS
6912	306	5	and	and	CC
6912	306	6	fruit	fruit	NN
6912	306	7	products	product	NNS
6912	306	8	93	93	CD
6912	306	9	.	.	.
6912	307	1	Drier	drier	NN
6912	307	2	for	for	IN
6912	307	3	vegetables	vegetable	NNS
6912	307	4	or	or	CC
6912	307	5	fruits	fruit	NNS
6912	307	6	94	94	CD
6912	307	7	.	.	.
6912	308	1	The	the	DT
6912	308	2	composition	composition	NN
6912	308	3	of	of	IN
6912	308	4	sugar	sugar	NN
6912	308	5	and	and	CC
6912	308	6	similar	similar	JJ
6912	308	7	foods	food	NNS
6912	308	8	LIST	LIST	NNP
6912	308	9	OF	of	IN
6912	308	10	EXPERIMENTS	EXPERIMENTS	NNP
6912	308	11	1	1	CD
6912	308	12	.	.	.
6912	309	1	Measurement	Measurement	NNP
6912	309	2	equivalents	equivalent	VBZ
6912	309	3	.	.	.
6912	310	1	2	2	LS
6912	310	2	.	.	.
6912	311	1	Use	use	NN
6912	311	2	of	of	IN
6912	311	3	the	the	DT
6912	311	4	wooden	wooden	JJ
6912	311	5	spoon	spoon	NN
6912	311	6	.	.	.
6912	312	1	3	3	LS
6912	312	2	.	.	.
6912	313	1	Lack	lack	NN
6912	313	2	of	of	IN
6912	313	3	draft	draft	NN
6912	313	4	.	.	.
6912	314	1	4	4	LS
6912	314	2	.	.	.
6912	315	1	Presence	presence	NN
6912	315	2	of	of	IN
6912	315	3	draft	draft	NN
6912	315	4	.	.	.
6912	316	1	5	5	CD
6912	316	2	.	.	.
6912	317	1	The	the	DT
6912	317	2	regulation	regulation	NN
6912	317	3	and	and	CC
6912	317	4	purpose	purpose	NN
6912	317	5	of	of	IN
6912	317	6	a	a	DT
6912	317	7	gas	gas	NN
6912	317	8	mixer	mixer	NN
6912	317	9	.	.	.
6912	318	1	6	6	CD
6912	318	2	.	.	.
6912	319	1	The	the	DT
6912	319	2	dissolving	dissolving	NN
6912	319	3	power	power	NN
6912	319	4	of	of	IN
6912	319	5	water	water	NN
6912	319	6	.	.	.
6912	320	1	7	7	LS
6912	320	2	.	.	.
6912	321	1	Presence	presence	NN
6912	321	2	of	of	IN
6912	321	3	gases	gas	NNS
6912	321	4	in	in	IN
6912	321	5	water	water	NN
6912	321	6	.	.	.
6912	322	1	8	8	LS
6912	322	2	.	.	.
6912	323	1	Simmering	simmering	NN
6912	323	2	and	and	CC
6912	323	3	boiling	boiling	NN
6912	323	4	of	of	IN
6912	323	5	water	water	NN
6912	323	6	.	.	.
6912	324	1	9	9	CD
6912	324	2	.	.	.
6912	325	1	Tannin	tannin	VB
6912	325	2	in	in	IN
6912	325	3	tea	tea	NN
6912	325	4	.	.	.
6912	326	1	10	10	CD
6912	326	2	.	.	.
6912	327	1	The	the	DT
6912	327	2	solubility	solubility	NN
6912	327	3	of	of	IN
6912	327	4	granulated	granulate	VBN
6912	327	5	sugar	sugar	NN
6912	327	6	in	in	IN
6912	327	7	cold	cold	JJ
6912	327	8	water	water	NN
6912	327	9	.	.	.
6912	328	1	11	11	CD
6912	328	2	.	.	.
6912	329	1	The	the	DT
6912	329	2	solubility	solubility	NN
6912	329	3	of	of	IN
6912	329	4	granulated	granulate	VBN
6912	329	5	sugar	sugar	NN
6912	329	6	in	in	IN
6912	329	7	hot	hot	JJ
6912	329	8	water	water	NN
6912	329	9	.	.	.
6912	330	1	12	12	CD
6912	330	2	.	.	.
6912	331	1	The	the	DT
6912	331	2	solubility	solubility	NN
6912	331	3	of	of	IN
6912	331	4	powdered	powdered	JJ
6912	331	5	sugar	sugar	NN
6912	331	6	.	.	.
6912	332	1	13	13	CD
6912	332	2	.	.	.
6912	333	1	The	the	DT
6912	333	2	solubility	solubility	NN
6912	333	3	of	of	IN
6912	333	4	caramel	caramel	NN
6912	333	5	.	.	.
6912	334	1	14	14	CD
6912	334	2	.	.	.
6912	335	1	The	the	DT
6912	335	2	starch	starch	NN
6912	335	3	test	test	NN
6912	335	4	.	.	.
6912	336	1	15	15	CD
6912	336	2	.	.	.
6912	337	1	The	the	DT
6912	337	2	effect	effect	NN
6912	337	3	of	of	IN
6912	337	4	cold	cold	JJ
6912	337	5	water	water	NN
6912	337	6	on	on	IN
6912	337	7	starch	starch	NN
6912	337	8	.	.	.
6912	338	1	16	16	CD
6912	338	2	.	.	.
6912	339	1	The	the	DT
6912	339	2	effect	effect	NN
6912	339	3	of	of	IN
6912	339	4	heat	heat	NN
6912	339	5	on	on	IN
6912	339	6	starch	starch	NN
6912	339	7	.	.	.
6912	340	1	17	17	CD
6912	340	2	.	.	.
6912	341	1	Stiffening	stiffen	VBG
6912	341	2	of	of	IN
6912	341	3	cooked	cooked	JJ
6912	341	4	starch	starch	NN
6912	341	5	.	.	.
6912	342	1	18	18	CD
6912	342	2	.	.	.
6912	343	1	The	the	DT
6912	343	2	structure	structure	NN
6912	343	3	of	of	IN
6912	343	4	starch	starch	NN
6912	343	5	.	.	.
6912	344	1	19	19	CD
6912	344	2	.	.	.
6912	345	1	Separation	separation	NN
6912	345	2	of	of	IN
6912	345	3	cellulose	cellulose	NN
6912	345	4	and	and	CC
6912	345	5	starch	starch	NN
6912	345	6	.	.	.
6912	346	1	20	20	CD
6912	346	2	.	.	.
6912	347	1	The	the	DT
6912	347	2	difference	difference	NN
6912	347	3	in	in	IN
6912	347	4	the	the	DT
6912	347	5	nutritive	nutritive	JJ
6912	347	6	value	value	NN
6912	347	7	of	of	IN
6912	347	8	boiled	boil	VBN
6912	347	9	rice	rice	NN
6912	347	10	and	and	CC
6912	347	11	rice	rice	NN
6912	347	12	cooked	cook	VBN
6912	347	13	over	over	IN
6912	347	14	boiling	boiling	NN
6912	347	15	water	water	NN
6912	347	16	.	.	.
6912	348	1	21	21	CD
6912	348	2	.	.	.
6912	349	1	Retention	retention	NN
6912	349	2	of	of	IN
6912	349	3	heat	heat	NN
6912	349	4	.	.	.
6912	350	1	22	22	CD
6912	350	2	.	.	.
6912	351	1	Starch	starch	NN
6912	351	2	grains	grain	NNS
6912	351	3	and	and	CC
6912	351	4	boiling	boiling	NN
6912	351	5	water	water	NN
6912	351	6	.	.	.
6912	352	1	23	23	CD
6912	352	2	.	.	.
6912	353	1	Separation	separation	NN
6912	353	2	of	of	IN
6912	353	3	starch	starch	NN
6912	353	4	grains	grain	NNS
6912	353	5	with	with	IN
6912	353	6	cold	cold	JJ
6912	353	7	water	water	NN
6912	353	8	.	.	.
6912	354	1	24	24	CD
6912	354	2	.	.	.
6912	355	1	Separation	separation	NN
6912	355	2	of	of	IN
6912	355	3	starch	starch	NN
6912	355	4	grains	grain	NNS
6912	355	5	with	with	IN
6912	355	6	sugar	sugar	NN
6912	355	7	.	.	.
6912	356	1	25	25	CD
6912	356	2	.	.	.
6912	357	1	Separation	separation	NN
6912	357	2	of	of	IN
6912	357	3	starch	starch	NN
6912	357	4	grains	grain	NNS
6912	357	5	with	with	IN
6912	357	6	fat	fat	NN
6912	357	7	.	.	.
6912	358	1	26	26	CD
6912	358	2	.	.	.
6912	359	1	The	the	DT
6912	359	2	change	change	NN
6912	359	3	of	of	IN
6912	359	4	starch	starch	NN
6912	359	5	into	into	IN
6912	359	6	dextrin	dextrin	NNP
6912	359	7	.	.	.
6912	360	1	27	27	CD
6912	360	2	.	.	.
6912	361	1	The	the	DT
6912	361	2	solubility	solubility	NN
6912	361	3	of	of	IN
6912	361	4	dextrin	dextrin	NNP
6912	361	5	.	.	.
6912	362	1	28	28	CD
6912	362	2	.	.	.
6912	363	1	Starch	starch	NN
6912	363	2	in	in	IN
6912	363	3	cracker	cracker	NN
6912	363	4	.	.	.
6912	364	1	29	29	CD
6912	364	2	.	.	.
6912	365	1	Action	action	NN
6912	365	2	of	of	IN
6912	365	3	saliva	saliva	NN
6912	365	4	upon	upon	IN
6912	365	5	starch	starch	NN
6912	365	6	.	.	.
6912	366	1	30	30	CD
6912	366	2	.	.	.
6912	367	1	The	the	DT
6912	367	2	effect	effect	NN
6912	367	3	of	of	IN
6912	367	4	soaking	soak	VBG
6912	367	5	starchy	starchy	JJ
6912	367	6	vegetables	vegetable	NNS
6912	367	7	in	in	IN
6912	367	8	water	water	NN
6912	367	9	.	.	.
6912	368	1	31	31	CD
6912	368	2	.	.	.
6912	369	1	Temperature	temperature	NN
6912	369	2	at	at	IN
6912	369	3	which	which	WDT
6912	369	4	fats	fat	NNS
6912	369	5	and	and	CC
6912	369	6	oils	oil	NNS
6912	369	7	decompose	decompose	VBP
6912	369	8	or	or	CC
6912	369	9	"	"	``
6912	369	10	burn	burn	VB
6912	369	11	"	"	''
6912	369	12	.	.	.
6912	370	1	32	32	CD
6912	370	2	.	.	.
6912	371	1	Bread	bread	NN
6912	371	2	fried	fry	VBN
6912	371	3	in	in	IN
6912	371	4	"	"	``
6912	371	5	cool	cool	JJ
6912	371	6	"	"	''
6912	371	7	fat	fat	NN
6912	371	8	.	.	.
6912	372	1	33	33	CD
6912	372	2	.	.	.
6912	373	1	The	the	DT
6912	373	2	temperature	temperature	NN
6912	373	3	of	of	IN
6912	373	4	fat	fat	NN
6912	373	5	for	for	IN
6912	373	6	frying	fry	VBG
6912	373	7	34	34	CD
6912	373	8	.	.	.
6912	374	1	Saponification	saponification	NN
6912	374	2	of	of	IN
6912	374	3	fat	fat	NN
6912	374	4	35	35	CD
6912	374	5	.	.	.
6912	375	1	Action	action	NN
6912	375	2	of	of	IN
6912	375	3	oil	oil	NN
6912	375	4	and	and	CC
6912	375	5	water	water	NN
6912	375	6	36	36	CD
6912	375	7	.	.	.
6912	376	1	Emulsion	emulsion	NN
6912	376	2	of	of	IN
6912	376	3	fat	fat	NNP
6912	376	4	37	37	CD
6912	376	5	.	.	.
6912	377	1	The	the	DT
6912	377	2	coagulation	coagulation	NN
6912	377	3	of	of	IN
6912	377	4	egg	egg	NN
6912	377	5	-	-	HYPH
6912	377	6	white	white	JJ
6912	377	7	38	38	CD
6912	377	8	.	.	.
6912	378	1	The	the	DT
6912	378	2	solubility	solubility	NN
6912	378	3	of	of	IN
6912	378	4	albumin	albumin	NNP
6912	378	5	39	39	CD
6912	378	6	.	.	.
6912	379	1	Temperature	temperature	NN
6912	379	2	at	at	IN
6912	379	3	which	which	WDT
6912	379	4	eggs	egg	NNS
6912	379	5	coagulate	coagulate	VBP
6912	379	6	40	40	CD
6912	379	7	.	.	.
6912	380	1	Comparison	comparison	NN
6912	380	2	of	of	IN
6912	380	3	cooked	cooked	JJ
6912	380	4	and	and	CC
6912	380	5	boiled	boil	VBN
6912	380	6	eggs	egg	NNS
6912	380	7	41	41	CD
6912	380	8	.	.	.
6912	381	1	Effect	effect	NN
6912	381	2	of	of	IN
6912	381	3	beating	beat	VBG
6912	381	4	a	a	DT
6912	381	5	whole	whole	JJ
6912	381	6	egg	egg	NN
6912	381	7	42	42	CD
6912	381	8	.	.	.
6912	382	1	Comparison	comparison	NN
6912	382	2	of	of	IN
6912	382	3	eggs	egg	NNS
6912	382	4	beaten	beat	VBN
6912	382	5	with	with	IN
6912	382	6	a	a	DT
6912	382	7	Dover	Dover	NNP
6912	382	8	egg	egg	NN
6912	382	9	beater	beater	NN
6912	382	10	and	and	CC
6912	382	11	with	with	IN
6912	382	12	a	a	DT
6912	382	13	wire	wire	NN
6912	382	14	spoon	spoon	NN
6912	382	15	43	43	CD
6912	382	16	.	.	.
6912	383	1	Effect	effect	NN
6912	383	2	of	of	IN
6912	383	3	beating	beat	VBG
6912	383	4	egg	egg	NNP
6912	383	5	yolk	yolk	NNP
6912	383	6	and	and	CC
6912	383	7	white	white	NNP
6912	383	8	separately	separately	RB
6912	383	9	44	44	CD
6912	383	10	.	.	.
6912	384	1	Separation	separation	NN
6912	384	2	of	of	IN
6912	384	3	milk	milk	NN
6912	384	4	into	into	IN
6912	384	5	foodstuffs	foodstuff	NNS
6912	384	6	45	45	CD
6912	384	7	.	.	.
6912	385	1	Scalding	scald	VBG
6912	385	2	milk	milk	NN
6912	385	3	46	46	CD
6912	385	4	.	.	.
6912	386	1	Comparison	comparison	NN
6912	386	2	of	of	IN
6912	386	3	the	the	DT
6912	386	4	conducting	conduct	VBG
6912	386	5	power	power	NN
6912	386	6	of	of	IN
6912	386	7	metal	metal	NN
6912	386	8	and	and	CC
6912	386	9	earthenware	earthenware	VB
6912	386	10	47	47	CD
6912	386	11	.	.	.
6912	387	1	Effect	effect	NN
6912	387	2	of	of	IN
6912	387	3	rennet	rennet	NN
6912	387	4	on	on	IN
6912	387	5	milk	milk	NN
6912	387	6	48	48	CD
6912	387	7	.	.	.
6912	388	1	Separation	separation	NN
6912	388	2	of	of	IN
6912	388	3	curd	curd	NN
6912	388	4	and	and	CC
6912	388	5	whey	whey	NN
6912	388	6	49	49	CD
6912	388	7	.	.	.
6912	389	1	Effect	effect	NN
6912	389	2	of	of	IN
6912	389	3	acid	acid	NN
6912	389	4	on	on	IN
6912	389	5	milk	milk	NN
6912	389	6	50	50	CD
6912	389	7	.	.	.
6912	390	1	Division	division	NN
6912	390	2	of	of	IN
6912	390	3	muscle	muscle	NN
6912	390	4	51	51	CD
6912	390	5	.	.	.
6912	391	1	Effect	effect	NN
6912	391	2	of	of	IN
6912	391	3	dry	dry	JJ
6912	391	4	heat	heat	NN
6912	391	5	on	on	IN
6912	391	6	(	(	-LRB-
6912	391	7	_	_	NNP
6912	391	8	a	a	DT
6912	391	9	_	_	NNP
6912	391	10	)	)	-RRB-
6912	391	11	connective	connective	JJ
6912	391	12	tissue	tissue	NN
6912	391	13	,	,	,
6912	391	14	(	(	-LRB-
6912	391	15	_	_	NNP
6912	391	16	b	b	NNP
6912	391	17	_	_	NNP
6912	391	18	)	)	-RRB-
6912	391	19	muscle	muscle	NN
6912	391	20	fiber	fiber	NN
6912	391	21	52	52	CD
6912	391	22	.	.	.
6912	392	1	Effect	effect	NN
6912	392	2	of	of	IN
6912	392	3	moisture	moisture	NN
6912	392	4	and	and	CC
6912	392	5	heat	heat	NN
6912	392	6	on	on	IN
6912	392	7	(	(	-LRB-
6912	392	8	_	_	NNP
6912	392	9	a	a	DT
6912	392	10	_	_	NNP
6912	392	11	)	)	-RRB-
6912	392	12	connective	connective	JJ
6912	392	13	tissue	tissue	NN
6912	392	14	,	,	,
6912	392	15	(	(	-LRB-
6912	392	16	_	_	NNP
6912	392	17	b	b	NNP
6912	392	18	_	_	NNP
6912	392	19	)	)	-RRB-
6912	392	20	muscle	muscle	NN
6912	392	21	fiber	fiber	NN
6912	392	22	53	53	CD
6912	392	23	.	.	.
6912	393	1	Comparison	comparison	NN
6912	393	2	of	of	IN
6912	393	3	starch	starch	NNP
6912	393	4	and	and	CC
6912	393	5	dextrin	dextrin	NNP
6912	393	6	for	for	IN
6912	393	7	thickening	thicken	VBG
6912	393	8	54	54	CD
6912	393	9	.	.	.
6912	394	1	Effect	effect	NN
6912	394	2	of	of	IN
6912	394	3	cold	cold	JJ
6912	394	4	water	water	NN
6912	394	5	on	on	IN
6912	394	6	meat	meat	NN
6912	394	7	55	55	CD
6912	394	8	.	.	.
6912	395	1	Effect	effect	NN
6912	395	2	of	of	IN
6912	395	3	boiling	boil	VBG
6912	395	4	water	water	NN
6912	395	5	on	on	IN
6912	395	6	meat	meat	NN
6912	395	7	56	56	CD
6912	395	8	.	.	.
6912	396	1	Effect	effect	NN
6912	396	2	of	of	IN
6912	396	3	salt	salt	NN
6912	396	4	on	on	IN
6912	396	5	meat	meat	NN
6912	396	6	57	57	CD
6912	396	7	.	.	.
6912	397	1	Effect	effect	NN
6912	397	2	of	of	IN
6912	397	3	cold	cold	JJ
6912	397	4	water	water	NN
6912	397	5	on	on	IN
6912	397	6	gelatine	gelatine	NN
6912	397	7	58	58	CD
6912	397	8	.	.	.
6912	398	1	Effect	effect	NN
6912	398	2	of	of	IN
6912	398	3	hot	hot	JJ
6912	398	4	water	water	NN
6912	398	5	on	on	IN
6912	398	6	gelatine	gelatine	NN
6912	398	7	59	59	CD
6912	398	8	.	.	.
6912	399	1	Effect	effect	NN
6912	399	2	of	of	IN
6912	399	3	soaking	soak	VBG
6912	399	4	fish	fish	NN
6912	399	5	in	in	IN
6912	399	6	water	water	NN
6912	399	7	60	60	CD
6912	399	8	.	.	.
6912	400	1	Effect	effect	NN
6912	400	2	of	of	IN
6912	400	3	boiling	boil	VBG
6912	400	4	fish	fish	NN
6912	400	5	rapidly	rapidly	RB
6912	400	6	61	61	CD
6912	400	7	.	.	.
6912	401	1	Effect	effect	NN
6912	401	2	of	of	IN
6912	401	3	acid	acid	NN
6912	401	4	on	on	IN
6912	401	5	milk	milk	NN
6912	401	6	62	62	CD
6912	401	7	.	.	.
6912	402	1	Neutralization	neutralization	NN
6912	402	2	of	of	IN
6912	402	3	acid	acid	NN
6912	402	4	by	by	IN
6912	402	5	means	mean	NNS
6912	402	6	of	of	IN
6912	402	7	soda	soda	NNP
6912	402	8	63	63	CD
6912	402	9	.	.	.
6912	403	1	Protein	protein	NN
6912	403	2	in	in	IN
6912	403	3	oyster	oyster	NNP
6912	403	4	liquor	liquor	NN
6912	403	5	64	64	CD
6912	403	6	.	.	.
6912	404	1	Leavening	leaven	VBG
6912	404	2	with	with	IN
6912	404	3	steam	steam	NN
6912	404	4	and	and	CC
6912	404	5	air	air	NN
6912	404	6	65	65	CD
6912	404	7	.	.	.
6912	405	1	Comparison	comparison	NN
6912	405	2	of	of	IN
6912	405	3	thick	thick	JJ
6912	405	4	and	and	CC
6912	405	5	thin	thin	JJ
6912	405	6	quick	quick	JJ
6912	405	7	breads	breads	NNP
6912	405	8	66	66	CD
6912	405	9	.	.	.
6912	406	1	Preparation	preparation	NN
6912	406	2	of	of	IN
6912	406	3	flour	flour	NN
6912	406	4	for	for	IN
6912	406	5	quick	quick	JJ
6912	406	6	breads	breads	NNP
6912	406	7	67	67	CD
6912	406	8	.	.	.
6912	407	1	Action	action	NN
6912	407	2	of	of	IN
6912	407	3	baking	baking	NN
6912	407	4	soda	soda	NN
6912	407	5	on	on	IN
6912	407	6	sour	sour	JJ
6912	407	7	milk	milk	NN
6912	407	8	68	68	CD
6912	407	9	.	.	.
6912	408	1	Chemical	Chemical	NNP
6912	408	2	change	change	NN
6912	408	3	69	69	CD
6912	408	4	.	.	.
6912	409	1	Quantity	quantity	NN
6912	409	2	of	of	IN
6912	409	3	baking	bake	VBG
6912	409	4	soda	soda	NN
6912	409	5	to	to	TO
6912	409	6	use	use	VB
6912	409	7	with	with	IN
6912	409	8	sour	sour	JJ
6912	409	9	milk	milk	NN
6912	409	10	70	70	CD
6912	409	11	.	.	.
6912	410	1	Action	action	NN
6912	410	2	of	of	IN
6912	410	3	baking	baking	NN
6912	410	4	soda	soda	NN
6912	410	5	on	on	IN
6912	410	6	molasses	molasse	NNS
6912	410	7	.	.	.
6912	411	1	71	71	CD
6912	411	2	.	.	.
6912	412	1	Quantity	quantity	NN
6912	412	2	of	of	IN
6912	412	3	baking	bake	VBG
6912	412	4	soda	soda	NN
6912	412	5	to	to	TO
6912	412	6	use	use	VB
6912	412	7	with	with	IN
6912	412	8	molasses	molasse	NNS
6912	412	9	.	.	.
6912	413	1	72	72	CD
6912	413	2	.	.	.
6912	414	1	Effect	effect	NN
6912	414	2	of	of	IN
6912	414	3	cold	cold	JJ
6912	414	4	water	water	NN
6912	414	5	on	on	IN
6912	414	6	a	a	DT
6912	414	7	mixture	mixture	NN
6912	414	8	of	of	IN
6912	414	9	cream	cream	NN
6912	414	10	of	of	IN
6912	414	11	tartar	tartar	NN
6912	414	12	and	and	CC
6912	414	13	baking	baking	NNP
6912	414	14	soda	soda	NNP
6912	414	15	.	.	.
6912	415	1	73	73	CD
6912	415	2	.	.	.
6912	416	1	Effect	effect	NN
6912	416	2	of	of	IN
6912	416	3	hot	hot	JJ
6912	416	4	water	water	NN
6912	416	5	on	on	IN
6912	416	6	a	a	DT
6912	416	7	mixture	mixture	NN
6912	416	8	of	of	IN
6912	416	9	cream	cream	NN
6912	416	10	of	of	IN
6912	416	11	tartar	tartar	NN
6912	416	12	and	and	CC
6912	416	13	baking	baking	NNP
6912	416	14	soda	soda	NNP
6912	416	15	.	.	.
6912	417	1	74	74	CD
6912	417	2	.	.	.
6912	418	1	Effect	effect	NN
6912	418	2	of	of	IN
6912	418	3	hot	hot	JJ
6912	418	4	water	water	NN
6912	418	5	on	on	IN
6912	418	6	baking	baking	NN
6912	418	7	powder	powder	NN
6912	418	8	.	.	.
6912	419	1	75	75	CD
6912	419	2	.	.	.
6912	420	1	Starch	starch	NN
6912	420	2	in	in	IN
6912	420	3	baking	baking	NN
6912	420	4	powder	powder	NN
6912	420	5	.	.	.
6912	421	1	76	76	CD
6912	421	2	.	.	.
6912	422	1	Comparison	comparison	NN
6912	422	2	of	of	IN
6912	422	3	the	the	DT
6912	422	4	time	time	NN
6912	422	5	of	of	IN
6912	422	6	action	action	NN
6912	422	7	of	of	IN
6912	422	8	different	different	JJ
6912	422	9	types	type	NNS
6912	422	10	of	of	IN
6912	422	11	baking	baking	NN
6912	422	12	powders	powder	NNS
6912	422	13	.	.	.
6912	423	1	77	77	CD
6912	423	2	.	.	.
6912	424	1	Conditions	condition	NNS
6912	424	2	for	for	IN
6912	424	3	growth	growth	NN
6912	424	4	of	of	IN
6912	424	5	the	the	DT
6912	424	6	yeast	yeast	NN
6912	424	7	plant	plant	NN
6912	424	8	.	.	.
6912	425	1	78	78	CD
6912	425	2	.	.	.
6912	426	1	Protein	protein	NN
6912	426	2	in	in	IN
6912	426	3	flour	flour	NN
6912	426	4	.	.	.
6912	427	1	79	79	CD
6912	427	2	.	.	.
6912	428	1	Mixtures	mixture	NNS
6912	428	2	for	for	IN
6912	428	3	freezing	freezing	NN
6912	428	4	.	.	.
6912	429	1	80	80	CD
6912	429	2	.	.	.
6912	430	1	Effect	effect	NN
6912	430	2	of	of	IN
6912	430	3	air	air	NN
6912	430	4	,	,	,
6912	430	5	light	light	NN
6912	430	6	,	,	,
6912	430	7	and	and	CC
6912	430	8	drying	dry	VBG
6912	430	9	upon	upon	IN
6912	430	10	the	the	DT
6912	430	11	growth	growth	NN
6912	430	12	of	of	IN
6912	430	13	molds	mold	NNS
6912	430	14	.	.	.
6912	431	1	81	81	CD
6912	431	2	.	.	.
6912	432	1	Effect	effect	NN
6912	432	2	of	of	IN
6912	432	3	moisture	moisture	NN
6912	432	4	and	and	CC
6912	432	5	light	light	NN
6912	432	6	upon	upon	IN
6912	432	7	the	the	DT
6912	432	8	growth	growth	NN
6912	432	9	of	of	IN
6912	432	10	molds	mold	NNS
6912	432	11	.	.	.
6912	433	1	82	82	CD
6912	433	2	.	.	.
6912	434	1	Effect	effect	NN
6912	434	2	of	of	IN
6912	434	3	moisture	moisture	NN
6912	434	4	and	and	CC
6912	434	5	darkness	darkness	NN
6912	434	6	upon	upon	IN
6912	434	7	the	the	DT
6912	434	8	growth	growth	NN
6912	434	9	of	of	IN
6912	434	10	molds	mold	NNS
6912	434	11	.	.	.
6912	435	1	83	83	CD
6912	435	2	.	.	.
6912	436	1	Effect	effect	NN
6912	436	2	of	of	IN
6912	436	3	moisture	moisture	NN
6912	436	4	and	and	CC
6912	436	5	low	low	JJ
6912	436	6	temperature	temperature	NN
6912	436	7	upon	upon	IN
6912	436	8	the	the	DT
6912	436	9	growth	growth	NN
6912	436	10	of	of	IN
6912	436	11	molds	mold	NNS
6912	436	12	.	.	.
6912	437	1	84	84	CD
6912	437	2	.	.	.
6912	438	1	Growth	growth	NN
6912	438	2	of	of	IN
6912	438	3	molds	mold	NNS
6912	438	4	on	on	IN
6912	438	5	cut	cut	JJ
6912	438	6	fruit	fruit	NN
6912	438	7	.	.	.
6912	439	1	85	85	CD
6912	439	2	.	.	.
6912	440	1	Growth	growth	NN
6912	440	2	of	of	IN
6912	440	3	molds	mold	NNS
6912	440	4	upon	upon	IN
6912	440	5	whole	whole	JJ
6912	440	6	fruits	fruit	NNS
6912	440	7	.	.	.
6912	441	1	86	86	CD
6912	441	2	.	.	.
6912	442	1	Growth	growth	NN
6912	442	2	of	of	IN
6912	442	3	molds	mold	NNS
6912	442	4	on	on	IN
6912	442	5	other	other	JJ
6912	442	6	foods	food	NNS
6912	442	7	.	.	.
6912	443	1	87	87	CD
6912	443	2	.	.	.
6912	444	1	Growth	growth	NN
6912	444	2	of	of	IN
6912	444	3	molds	mold	NNS
6912	444	4	upon	upon	IN
6912	444	5	wood	wood	NN
6912	444	6	.	.	.
6912	445	1	88	88	CD
6912	445	2	.	.	.
6912	446	1	Growth	growth	NN
6912	446	2	of	of	IN
6912	446	3	molds	mold	NNS
6912	446	4	upon	upon	IN
6912	446	5	cloth	cloth	NN
6912	446	6	.	.	.
6912	447	1	89	89	CD
6912	447	2	.	.	.
6912	448	1	Contamination	contamination	NN
6912	448	2	of	of	IN
6912	448	3	fresh	fresh	JJ
6912	448	4	food	food	NN
6912	448	5	by	by	IN
6912	448	6	means	mean	NNS
6912	448	7	of	of	IN
6912	448	8	moldy	moldy	JJ
6912	448	9	food	food	NN
6912	448	10	.	.	.
6912	449	1	90	90	CD
6912	449	2	.	.	.
6912	450	1	Growth	growth	NN
6912	450	2	of	of	IN
6912	450	3	bacteria	bacteria	NNS
6912	450	4	.	.	.
6912	451	1	91	91	CD
6912	451	2	.	.	.
6912	452	1	Effect	effect	NN
6912	452	2	of	of	IN
6912	452	3	boiling	boil	VBG
6912	452	4	upon	upon	IN
6912	452	5	the	the	DT
6912	452	6	growth	growth	NN
6912	452	7	of	of	IN
6912	452	8	bacteria	bacteria	NNS
6912	452	9	.	.	.
6912	453	1	92	92	CD
6912	453	2	.	.	.
6912	454	1	Effect	effect	NN
6912	454	2	of	of	IN
6912	454	3	preservatives	preservative	NNS
6912	454	4	on	on	IN
6912	454	5	the	the	DT
6912	454	6	growth	growth	NN
6912	454	7	of	of	IN
6912	454	8	bacteria	bacteria	NNS
6912	454	9	.	.	.
6912	455	1	93	93	CD
6912	455	2	.	.	.
6912	456	1	Use	use	NN
6912	456	2	of	of	IN
6912	456	3	sugar	sugar	NN
6912	456	4	as	as	IN
6912	456	5	a	a	DT
6912	456	6	preservative	preservative	NN
6912	456	7	.	.	.
6912	457	1	94	94	CD
6912	457	2	.	.	.
6912	458	1	Pectin	pectin	NN
6912	458	2	in	in	IN
6912	458	3	fruit	fruit	NN
6912	458	4	juice	juice	NN
6912	458	5	.	.	.
6912	459	1	95	95	CD
6912	459	2	.	.	.
6912	460	1	Pectin	Pectin	NNS
6912	460	2	in	in	IN
6912	460	3	the	the	DT
6912	460	4	inner	inner	JJ
6912	460	5	portion	portion	NN
6912	460	6	of	of	IN
6912	460	7	orange	orange	NN
6912	460	8	and	and	CC
6912	460	9	lemon	lemon	NN
6912	460	10	peel	peel	NN
6912	460	11	.	.	.
6912	461	1	[	[	-LRB-
6912	461	2	Illustration	illustration	NN
6912	461	3	:	:	:
6912	461	4	BLEST	BLEST	NNP
6912	461	5	BE	be	VBP
6912	461	6	THE	the	DT
6912	461	7	FEAST	feast	NN
6912	461	8	WITH	with	IN
6912	461	9	SIMPLE	SIMPLE	NNP
6912	461	10	PLENTY	PLENTY	NNP
6912	461	11	CROWNED	CROWNED	NNP
6912	461	12	]	]	-RRB-
6912	461	13	FOREWORD	FOREWORD	NNP
6912	461	14	One	one	CD
6912	461	15	of	of	IN
6912	461	16	the	the	DT
6912	461	17	slogans	slogan	NNS
6912	461	18	of	of	IN
6912	461	19	the	the	DT
6912	461	20	World	World	NNP
6912	461	21	War,--"Food	War,--"Food	NNS
6912	461	22	will	will	MD
6912	461	23	win	win	VB
6912	461	24	the	the	DT
6912	461	25	War,"--showed	war,"--showed	NN
6912	461	26	that	that	IN
6912	461	27	food	food	NN
6912	461	28	was	be	VBD
6912	461	29	much	much	RB
6912	461	30	more	more	RBR
6912	461	31	important	important	JJ
6912	461	32	than	than	IN
6912	461	33	many	many	JJ
6912	461	34	persons	person	NNS
6912	461	35	had	have	VBD
6912	461	36	believed	believe	VBN
6912	461	37	.	.	.
6912	462	1	It	-PRON-	PRP
6912	462	2	confirmed	confirm	VBD
6912	462	3	the	the	DT
6912	462	4	fact	fact	NN
6912	462	5	that	that	IN
6912	462	6	food	food	NN
6912	462	7	was	be	VBD
6912	462	8	not	not	RB
6912	462	9	merely	merely	RB
6912	462	10	something	something	NN
6912	462	11	that	that	WDT
6912	462	12	tastes	taste	VBZ
6912	462	13	good	good	JJ
6912	462	14	,	,	,
6912	462	15	or	or	CC
6912	462	16	relieves	relieve	VBZ
6912	462	17	the	the	DT
6912	462	18	sensation	sensation	NN
6912	462	19	of	of	IN
6912	462	20	hunger	hunger	NN
6912	462	21	,	,	,
6912	462	22	but	but	CC
6912	462	23	that	that	IN
6912	462	24	it	-PRON-	PRP
6912	462	25	was	be	VBD
6912	462	26	a	a	DT
6912	462	27	vital	vital	JJ
6912	462	28	factor	factor	NN
6912	462	29	in	in	IN
6912	462	30	achieving	achieve	VBG
6912	462	31	one	one	CD
6912	462	32	of	of	IN
6912	462	33	the	the	DT
6912	462	34	noblest	noble	JJS
6912	462	35	ideals	ideal	NNS
6912	462	36	of	of	IN
6912	462	37	all	all	DT
6912	462	38	time	time	NN
6912	462	39	.	.	.
6912	463	1	The	the	DT
6912	463	2	subject	subject	NN
6912	463	3	of	of	IN
6912	463	4	food	food	NN
6912	463	5	is	be	VBZ
6912	463	6	a	a	DT
6912	463	7	broad	broad	JJ
6912	463	8	one,--one	one,--one	NN
6912	463	9	that	that	WDT
6912	463	10	is	be	VBZ
6912	463	11	growing	grow	VBG
6912	463	12	in	in	IN
6912	463	13	interest	interest	NN
6912	463	14	.	.	.
6912	464	1	Many	many	JJ
6912	464	2	present	present	JJ
6912	464	3	-	-	HYPH
6912	464	4	day	day	NN
6912	464	5	scientists	scientist	NNS
6912	464	6	are	be	VBP
6912	464	7	finding	find	VBG
6912	464	8	a	a	DT
6912	464	9	lifework	lifework	NN
6912	464	10	in	in	IN
6912	464	11	food	food	NN
6912	464	12	study	study	NN
6912	464	13	.	.	.
6912	465	1	"	"	``
6912	465	2	Tell	tell	VB
6912	465	3	me	-PRON-	PRP
6912	465	4	what	what	WP
6912	465	5	you	-PRON-	PRP
6912	465	6	eat	eat	VBP
6912	465	7	and	and	CC
6912	465	8	I	-PRON-	PRP
6912	465	9	will	will	MD
6912	465	10	tell	tell	VB
6912	465	11	you	-PRON-	PRP
6912	465	12	what	what	WP
6912	465	13	you	-PRON-	PRP
6912	465	14	are	be	VBP
6912	465	15	,	,	,
6912	465	16	"	"	``
6912	465	17	was	be	VBD
6912	465	18	spoken	speak	VBN
6912	465	19	many	many	JJ
6912	465	20	years	year	NNS
6912	465	21	ago	ago	RB
6912	465	22	.	.	.
6912	466	1	The	the	DT
6912	466	2	most	most	RBS
6912	466	3	recent	recent	JJ
6912	466	4	work	work	NN
6912	466	5	in	in	IN
6912	466	6	science	science	NN
6912	466	7	confirms	confirm	VBZ
6912	466	8	the	the	DT
6912	466	9	fact	fact	NN
6912	466	10	that	that	IN
6912	466	11	the	the	DT
6912	466	12	kind	kind	NN
6912	466	13	of	of	IN
6912	466	14	food	food	NN
6912	466	15	an	an	DT
6912	466	16	individual	individual	JJ
6912	466	17	eats	eat	NNS
6912	466	18	has	have	VBZ
6912	466	19	much	much	JJ
6912	466	20	to	to	TO
6912	466	21	do	do	VB
6912	466	22	with	with	IN
6912	466	23	his	-PRON-	PRP$
6912	466	24	health	health	NN
6912	466	25	and	and	CC
6912	466	26	his	-PRON-	PRP$
6912	466	27	ability	ability	NN
6912	466	28	to	to	TO
6912	466	29	work	work	VB
6912	466	30	.	.	.
6912	467	1	If	if	IN
6912	467	2	you	-PRON-	PRP
6912	467	3	would	would	MD
6912	467	4	be	be	VB
6912	467	5	well	well	RB
6912	467	6	,	,	,
6912	467	7	strong	strong	JJ
6912	467	8	,	,	,
6912	467	9	happy	happy	JJ
6912	467	10	,	,	,
6912	467	11	and	and	CC
6912	467	12	full	full	JJ
6912	467	13	of	of	IN
6912	467	14	vim	vim	NN
6912	467	15	choose	choose	VB
6912	467	16	your	-PRON-	PRP$
6912	467	17	food	food	NN
6912	467	18	carefully	carefully	RB
6912	467	19	.	.	.
6912	468	1	A	a	DT
6912	468	2	study	study	NN
6912	468	3	of	of	IN
6912	468	4	food	food	NN
6912	468	5	means	mean	VBZ
6912	468	6	a	a	DT
6912	468	7	knowledge	knowledge	NN
6912	468	8	of	of	IN
6912	468	9	many	many	JJ
6912	468	10	things	thing	NNS
6912	468	11	.	.	.
6912	469	1	Before	before	IN
6912	469	2	purchasing	purchase	VBG
6912	469	3	foods	food	NNS
6912	469	4	one	one	PRP
6912	469	5	should	should	MD
6912	469	6	know	know	VB
6912	469	7	what	what	WP
6912	469	8	foods	food	VBZ
6912	469	9	to	to	IN
6912	469	10	_	_	NNP
6912	469	11	select	select	JJ
6912	469	12	_	_	NNP
6912	469	13	at	at	IN
6912	469	14	market	market	NN
6912	469	15	,	,	,
6912	469	16	whence	whence	NN
6912	469	17	they	-PRON-	PRP
6912	469	18	come	come	VBP
6912	469	19	,	,	,
6912	469	20	how	how	WRB
6912	469	21	they	-PRON-	PRP
6912	469	22	are	be	VBP
6912	469	23	prepared	prepare	VBN
6912	469	24	for	for	IN
6912	469	25	market	market	NN
6912	469	26	,	,	,
6912	469	27	by	by	IN
6912	469	28	what	what	WP
6912	469	29	means	mean	VBZ
6912	469	30	they	-PRON-	PRP
6912	469	31	are	be	VBP
6912	469	32	transported	transport	VBN
6912	469	33	,	,	,
6912	469	34	and	and	CC
6912	469	35	how	how	WRB
6912	469	36	they	-PRON-	PRP
6912	469	37	are	be	VBP
6912	469	38	taken	take	VBN
6912	469	39	care	care	NN
6912	469	40	of	of	IN
6912	469	41	in	in	IN
6912	469	42	the	the	DT
6912	469	43	market	market	NN
6912	469	44	.	.	.
6912	470	1	There	there	EX
6912	470	2	is	be	VBZ
6912	470	3	a	a	DT
6912	470	4	great	great	JJ
6912	470	5	variety	variety	NN
6912	470	6	of	of	IN
6912	470	7	foods	food	NNS
6912	470	8	in	in	IN
6912	470	9	the	the	DT
6912	470	10	present	present	JJ
6912	470	11	-	-	HYPH
6912	470	12	day	day	NN
6912	470	13	market	market	NN
6912	470	14	;	;	:
6912	470	15	some	some	DT
6912	470	16	are	be	VBP
6912	470	17	rich	rich	JJ
6912	470	18	in	in	IN
6912	470	19	nutrients	nutrient	NNS
6912	470	20	;	;	:
6912	470	21	others	other	NNS
6912	470	22	contain	contain	VBP
6912	470	23	little	little	JJ
6912	470	24	nourishment	nourishment	NN
6912	470	25	,	,	,
6912	470	26	yet	yet	RB
6912	470	27	are	be	VBP
6912	470	28	high	high	JJ
6912	470	29	in	in	IN
6912	470	30	price	price	NN
6912	470	31	.	.	.
6912	471	1	It	-PRON-	PRP
6912	471	2	has	have	VBZ
6912	471	3	been	be	VBN
6912	471	4	said	say	VBN
6912	471	5	that	that	IN
6912	471	6	for	for	IN
6912	471	7	food	food	NN
6912	471	8	most	most	JJS
6912	471	9	persons	person	NNS
6912	471	10	spend	spend	VBP
6912	471	11	the	the	DT
6912	471	12	largest	large	JJS
6912	471	13	part	part	NN
6912	471	14	of	of	IN
6912	471	15	their	-PRON-	PRP$
6912	471	16	incomes	income	NNS
6912	471	17	;	;	:
6912	471	18	it	-PRON-	PRP
6912	471	19	is	be	VBZ
6912	471	20	a	a	DT
6912	471	21	pity	pity	NN
6912	471	22	if	if	IN
6912	471	23	they	-PRON-	PRP
6912	471	24	buy	buy	VBP
6912	471	25	sickness	sickness	NN
6912	471	26	instead	instead	RB
6912	471	27	of	of	IN
6912	471	28	health	health	NN
6912	471	29	.	.	.
6912	472	1	Whether	whether	IN
6912	472	2	foods	food	NNS
6912	472	3	are	be	VBP
6912	472	4	purchased	purchase	VBN
6912	472	5	at	at	IN
6912	472	6	the	the	DT
6912	472	7	lunch	lunch	NN
6912	472	8	counter	counter	NN
6912	472	9	or	or	CC
6912	472	10	at	at	IN
6912	472	11	market	market	NN
6912	472	12	,	,	,
6912	472	13	it	-PRON-	PRP
6912	472	14	is	be	VBZ
6912	472	15	necessary	necessary	JJ
6912	472	16	to	to	TO
6912	472	17	know	know	VB
6912	472	18	what	what	WP
6912	472	19	foods	food	NNS
6912	472	20	to	to	TO
6912	472	21	choose	choose	VB
6912	472	22	to	to	TO
6912	472	23	meet	meet	VB
6912	472	24	best	good	JJS
6912	472	25	the	the	DT
6912	472	26	needs	need	NNS
6912	472	27	of	of	IN
6912	472	28	the	the	DT
6912	472	29	body	body	NN
6912	472	30	.	.	.
6912	473	1	Meal	meal	NN
6912	473	2	planning	planning	NN
6912	473	3	is	be	VBZ
6912	473	4	an	an	DT
6912	473	5	important	important	JJ
6912	473	6	factor	factor	NN
6912	473	7	of	of	IN
6912	473	8	food	food	NN
6912	473	9	study	study	NN
6912	473	10	.	.	.
6912	474	1	The	the	DT
6912	474	2	matter	matter	NN
6912	474	3	of	of	IN
6912	474	4	_	_	NNP
6912	474	5	combining	combine	VBG
6912	474	6	_	_	NNP
6912	474	7	foods	food	NNS
6912	474	8	that	that	WDT
6912	474	9	are	be	VBP
6912	474	10	varied	varied	JJ
6912	474	11	in	in	IN
6912	474	12	composition	composition	NN
6912	474	13	or	or	CC
6912	474	14	that	that	DT
6912	474	15	supplement	supplement	VBD
6912	474	16	one	one	CD
6912	474	17	another	another	DT
6912	474	18	in	in	IN
6912	474	19	nutritious	nutritious	JJ
6912	474	20	properties	property	NNS
6912	474	21	deserves	deserve	VBZ
6912	474	22	much	much	JJ
6912	474	23	consideration	consideration	NN
6912	474	24	.	.	.
6912	475	1	Not	not	RB
6912	475	2	only	only	RB
6912	475	3	nutriment	nutriment	NN
6912	475	4	but	but	CC
6912	475	5	flavor	flavor	NN
6912	475	6	enters	enter	VBZ
6912	475	7	into	into	IN
6912	475	8	food	food	NN
6912	475	9	combination	combination	NN
6912	475	10	.	.	.
6912	476	1	It	-PRON-	PRP
6912	476	2	is	be	VBZ
6912	476	3	most	most	RBS
6912	476	4	important	important	JJ
6912	476	5	to	to	TO
6912	476	6	combine	combine	VB
6912	476	7	foods	food	NNS
6912	476	8	that	that	IN
6912	476	9	"	"	``
6912	476	10	taste	taste	VBP
6912	476	11	well	well	RB
6912	476	12	.	.	.
6912	476	13	"	"	''
6912	477	1	In	in	IN
6912	477	2	learning	learn	VBG
6912	477	3	to	to	IN
6912	477	4	_	_	NNP
6912	477	5	prepare	prepare	NNP
6912	477	6	_	_	NNP
6912	477	7	foods	foods	NNPS
6912	477	8	,	,	,
6912	477	9	the	the	DT
6912	477	10	experience	experience	NN
6912	477	11	of	of	IN
6912	477	12	those	those	DT
6912	477	13	who	who	WP
6912	477	14	have	have	VBP
6912	477	15	cooked	cook	VBN
6912	477	16	foods	food	NNS
6912	477	17	successfully	successfully	RB
6912	477	18	is	be	VBZ
6912	477	19	most	most	RBS
6912	477	20	helpful	helpful	JJ
6912	477	21	.	.	.
6912	478	1	Hence	hence	RB
6912	478	2	the	the	DT
6912	478	3	pupil	pupil	NN
6912	478	4	is	be	VBZ
6912	478	5	told	tell	VBN
6912	478	6	to	to	TO
6912	478	7	follow	follow	VB
6912	478	8	directions	direction	NNS
6912	478	9	for	for	IN
6912	478	10	cooking	cook	VBG
6912	478	11	a	a	DT
6912	478	12	type	type	NN
6912	478	13	of	of	IN
6912	478	14	food	food	NN
6912	478	15	or	or	CC
6912	478	16	to	to	TO
6912	478	17	use	use	VB
6912	478	18	a	a	DT
6912	478	19	recipe	recipe	NN
6912	478	20	.	.	.
6912	479	1	Following	follow	VBG
6912	479	2	a	a	DT
6912	479	3	direction	direction	NN
6912	479	4	or	or	CC
6912	479	5	recipe	recipe	NN
6912	479	6	in	in	IN
6912	479	7	a	a	DT
6912	479	8	mechanical	mechanical	JJ
6912	479	9	way	way	NN
6912	479	10	,	,	,
6912	479	11	however	however	RB
6912	479	12	,	,	,
6912	479	13	does	do	VBZ
6912	479	14	not	not	RB
6912	479	15	result	result	VB
6912	479	16	in	in	IN
6912	479	17	rapid	rapid	JJ
6912	479	18	progress	progress	NN
6912	479	19	.	.	.
6912	480	1	Keen	keen	JJ
6912	480	2	observation	observation	NN
6912	480	3	and	and	CC
6912	480	4	mental	mental	JJ
6912	480	5	alertness	alertness	NN
6912	480	6	are	be	VBP
6912	480	7	needed	need	VBN
6912	480	8	if	if	IN
6912	480	9	you	-PRON-	PRP
6912	480	10	would	would	MD
6912	480	11	become	become	VB
6912	480	12	skilful	skilful	JJ
6912	480	13	in	in	IN
6912	480	14	food	food	NN
6912	480	15	preparation	preparation	NN
6912	480	16	.	.	.
6912	481	1	One	one	CD
6912	481	2	class	class	NN
6912	481	3	of	of	IN
6912	481	4	food	food	NN
6912	481	5	or	or	CC
6912	481	6	one	one	CD
6912	481	7	principle	principle	NN
6912	481	8	of	of	IN
6912	481	9	cooking	cooking	NN
6912	481	10	may	may	MD
6912	481	11	be	be	VB
6912	481	12	_	_	NNP
6912	481	13	related	relate	VBN
6912	481	14	_	_	NNP
6912	481	15	to	to	IN
6912	481	16	another	another	DT
6912	481	17	or	or	CC
6912	481	18	_	_	NNP
6912	481	19	associated	associate	VBN
6912	481	20	_	_	NNP
6912	481	21	with	with	IN
6912	481	22	another	another	DT
6912	481	23	.	.	.
6912	482	1	For	for	IN
6912	482	2	example	example	NN
6912	482	3	,	,	,
6912	482	4	the	the	DT
6912	482	5	method	method	NN
6912	482	6	of	of	IN
6912	482	7	cooking	cook	VBG
6912	482	8	a	a	DT
6912	482	9	typical	typical	JJ
6912	482	10	breakfast	breakfast	NN
6912	482	11	cereal	cereal	NN
6912	482	12	may	may	MD
6912	482	13	be	be	VB
6912	482	14	applied	apply	VBN
6912	482	15	to	to	IN
6912	482	16	cereals	cereal	NNS
6912	482	17	in	in	IN
6912	482	18	general	general	JJ
6912	482	19	.	.	.
6912	483	1	There	there	EX
6912	483	2	may	may	MD
6912	483	3	be	be	VB
6912	483	4	some	some	DT
6912	483	5	exceptions	exception	NNS
6912	483	6	to	to	IN
6912	483	7	the	the	DT
6912	483	8	rule	rule	NN
6912	483	9	,	,	,
6912	483	10	but	but	CC
6912	483	11	when	when	WRB
6912	483	12	the	the	DT
6912	483	13	basic	basic	JJ
6912	483	14	principle	principle	NN
6912	483	15	of	of	IN
6912	483	16	cooking	cooking	NN
6912	483	17	is	be	VBZ
6912	483	18	kept	keep	VBN
6912	483	19	in	in	IN
6912	483	20	mind	mind	NN
6912	483	21	,	,	,
6912	483	22	the	the	DT
6912	483	23	variations	variation	NNS
6912	483	24	can	can	MD
6912	483	25	be	be	VB
6912	483	26	readily	readily	RB
6912	483	27	made	make	VBN
6912	483	28	.	.	.
6912	484	1	If	if	IN
6912	484	2	a	a	DT
6912	484	3	pupil	pupil	NN
6912	484	4	has	have	VBZ
6912	484	5	learned	learn	VBN
6912	484	6	to	to	TO
6912	484	7	prepare	prepare	VB
6912	484	8	Creamed	Creamed	NNP
6912	484	9	Potatoes	Potatoes	NNP
6912	484	10	she	-PRON-	PRP
6912	484	11	should	should	MD
6912	484	12	be	be	VB
6912	484	13	able	able	JJ
6912	484	14	to	to	TO
6912	484	15	apply	apply	VB
6912	484	16	the	the	DT
6912	484	17	principle	principle	NN
6912	484	18	to	to	IN
6912	484	19	the	the	DT
6912	484	20	cooking	cooking	NN
6912	484	21	of	of	IN
6912	484	22	Potato	Potato	NNP
6912	484	23	Soup	Soup	NNP
6912	484	24	.	.	.
6912	485	1	In	in	IN
6912	485	2	making	make	VBG
6912	485	3	chocolate	chocolate	NN
6912	485	4	beverage	beverage	NN
6912	485	5	,	,	,
6912	485	6	the	the	DT
6912	485	7	pupil	pupil	NN
6912	485	8	learns	learn	VBZ
6912	485	9	to	to	TO
6912	485	10	blend	blend	VB
6912	485	11	chocolate	chocolate	NN
6912	485	12	with	with	IN
6912	485	13	other	other	JJ
6912	485	14	ingredients	ingredient	NNS
6912	485	15	.	.	.
6912	486	1	The	the	DT
6912	486	2	knowledge	knowledge	NN
6912	486	3	gained	gain	VBN
6912	486	4	in	in	IN
6912	486	5	making	make	VBG
6912	486	6	chocolate	chocolate	NN
6912	486	7	beverage	beverage	NN
6912	486	8	should	should	MD
6912	486	9	be	be	VB
6912	486	10	applied	apply	VBN
6912	486	11	to	to	IN
6912	486	12	the	the	DT
6912	486	13	flavoring	flavoring	NN
6912	486	14	of	of	IN
6912	486	15	a	a	DT
6912	486	16	cake	cake	NN
6912	486	17	or	or	CC
6912	486	18	of	of	IN
6912	486	19	a	a	DT
6912	486	20	dessert	dessert	NN
6912	486	21	with	with	IN
6912	486	22	chocolate	chocolate	NN
6912	486	23	.	.	.
6912	487	1	In	in	IN
6912	487	2	all	all	PDT
6912	487	3	the	the	DT
6912	487	4	thousands	thousand	NNS
6912	487	5	of	of	IN
6912	487	6	recipes	recipe	NNS
6912	487	7	appearing	appear	VBG
6912	487	8	in	in	IN
6912	487	9	cook	cook	NN
6912	487	10	books	book	NNS
6912	487	11	,	,	,
6912	487	12	only	only	RB
6912	487	13	a	a	DT
6912	487	14	few	few	JJ
6912	487	15	principles	principle	NNS
6912	487	16	of	of	IN
6912	487	17	cooking	cooking	NN
6912	487	18	are	be	VBP
6912	487	19	involved	involve	VBN
6912	487	20	.	.	.
6912	488	1	The	the	DT
6912	488	2	pupil	pupil	NN
6912	488	3	who	who	WP
6912	488	4	appreciates	appreciate	VBZ
6912	488	5	this	this	DT
6912	488	6	fact	fact	NN
6912	488	7	becomes	become	VBZ
6912	488	8	a	a	DT
6912	488	9	much	much	RB
6912	488	10	more	more	RBR
6912	488	11	resourceful	resourceful	JJ
6912	488	12	worker	worker	NN
6912	488	13	and	and	CC
6912	488	14	acquires	acquire	VBZ
6912	488	15	skill	skill	NN
6912	488	16	in	in	IN
6912	488	17	a	a	DT
6912	488	18	much	much	RB
6912	488	19	shorter	short	JJR
6912	488	20	time	time	NN
6912	488	21	.	.	.
6912	489	1	The	the	DT
6912	489	2	_	_	NNP
6912	489	3	results	result	VBZ
6912	489	4	_	_	NNP
6912	489	5	of	of	IN
6912	489	6	every	every	DT
6912	489	7	process	process	NN
6912	489	8	should	should	MD
6912	489	9	be	be	VB
6912	489	10	observed	observe	VBN
6912	489	11	.	.	.
6912	490	1	Careful	careful	JJ
6912	490	2	observations	observation	NNS
6912	490	3	should	should	MD
6912	490	4	be	be	VB
6912	490	5	made	make	VBN
6912	490	6	when	when	WRB
6912	490	7	work	work	NN
6912	490	8	is	be	VBZ
6912	490	9	not	not	RB
6912	490	10	successful	successful	JJ
6912	490	11	.	.	.
6912	491	1	There	there	EX
6912	491	2	is	be	VBZ
6912	491	3	no	no	DT
6912	491	4	such	such	JJ
6912	491	5	thing	thing	NN
6912	491	6	as	as	IN
6912	491	7	"	"	``
6912	491	8	good	good	JJ
6912	491	9	luck	luck	NN
6912	491	10	"	"	''
6912	491	11	in	in	IN
6912	491	12	cooking	cooking	NN
6912	491	13	.	.	.
6912	492	1	There	there	EX
6912	492	2	is	be	VBZ
6912	492	3	a	a	DT
6912	492	4	cause	cause	NN
6912	492	5	for	for	IN
6912	492	6	every	every	DT
6912	492	7	failure	failure	NN
6912	492	8	.	.	.
6912	493	1	The	the	DT
6912	493	2	cause	cause	NN
6912	493	3	of	of	IN
6912	493	4	the	the	DT
6912	493	5	failure	failure	NN
6912	493	6	should	should	MD
6912	493	7	be	be	VB
6912	493	8	found	find	VBN
6912	493	9	and	and	CC
6912	493	10	the	the	DT
6912	493	11	remedy	remedy	NN
6912	493	12	ascertained	ascertain	VBD
6912	493	13	.	.	.
6912	494	1	The	the	DT
6912	494	2	same	same	JJ
6912	494	3	mistake	mistake	NN
6912	494	4	should	should	MD
6912	494	5	never	never	RB
6912	494	6	be	be	VB
6912	494	7	made	make	VBN
6912	494	8	a	a	DT
6912	494	9	second	second	JJ
6912	494	10	time	time	NN
6912	494	11	.	.	.
6912	495	1	Progress	progress	NN
6912	495	2	is	be	VBZ
6912	495	3	sure	sure	JJ
6912	495	4	to	to	TO
6912	495	5	result	result	VB
6912	495	6	from	from	IN
6912	495	7	such	such	PDT
6912	495	8	an	an	DT
6912	495	9	attitude	attitude	NN
6912	495	10	towards	towards	IN
6912	495	11	work	work	NN
6912	495	12	.	.	.
6912	496	1	Moreover	moreover	RB
6912	496	2	,	,	,
6912	496	3	confidence	confidence	NN
6912	496	4	in	in	IN
6912	496	5	the	the	DT
6912	496	6	result	result	NN
6912	496	7	of	of	IN
6912	496	8	one	one	NN
6912	496	9	's	's	POS
6912	496	10	work	work	NN
6912	496	11	is	be	VBZ
6912	496	12	gained	gain	VBN
6912	496	13	.	.	.
6912	497	1	This	this	DT
6912	497	2	is	be	VBZ
6912	497	3	of	of	IN
6912	497	4	incalculable	incalculable	JJ
6912	497	5	value	value	NN
6912	497	6	,	,	,
6912	497	7	besides	besides	IN
6912	497	8	being	be	VBG
6912	497	9	a	a	DT
6912	497	10	great	great	JJ
6912	497	11	satisfaction	satisfaction	NN
6912	497	12	,	,	,
6912	497	13	to	to	IN
6912	497	14	the	the	DT
6912	497	15	home	home	NN
6912	497	16	-	-	HYPH
6912	497	17	keeper	keeper	NN
6912	497	18	.	.	.
6912	498	1	A	a	DT
6912	498	2	dining	dining	NN
6912	498	3	table	table	NN
6912	498	4	with	with	IN
6912	498	5	carefully	carefully	RB
6912	498	6	laid	lay	VBN
6912	498	7	covers	cover	NNS
6912	498	8	is	be	VBZ
6912	498	9	always	always	RB
6912	498	10	inviting	invite	VBG
6912	498	11	.	.	.
6912	499	1	Graceful	Graceful	NNP
6912	499	2	_	_	NNP
6912	499	3	serving	serve	VBG
6912	499	4	_	_	NNP
6912	499	5	of	of	IN
6912	499	6	food	food	NN
6912	499	7	at	at	IN
6912	499	8	such	such	PDT
6912	499	9	a	a	DT
6912	499	10	table	table	NN
6912	499	11	is	be	VBZ
6912	499	12	an	an	DT
6912	499	13	art	art	NN
6912	499	14	.	.	.
6912	500	1	The	the	DT
6912	500	2	ability	ability	NN
6912	500	3	to	to	TO
6912	500	4	serve	serve	VB
6912	500	5	food	food	NN
6912	500	6	in	in	IN
6912	500	7	an	an	DT
6912	500	8	attractive	attractive	JJ
6912	500	9	way	way	NN
6912	500	10	is	be	VBZ
6912	500	11	an	an	DT
6912	500	12	accomplishment	accomplishment	NN
6912	500	13	that	that	WDT
6912	500	14	no	no	DT
6912	500	15	girl	girl	NN
6912	500	16	should	should	MD
6912	500	17	fail	fail	VB
6912	500	18	to	to	TO
6912	500	19	acquire	acquire	VB
6912	500	20	.	.	.
6912	501	1	Considerations	consideration	NNS
6912	501	2	regarding	regard	VBG
6912	501	3	success	success	NN
6912	501	4	in	in	IN
6912	501	5	learning	learn	VBG
6912	501	6	to	to	TO
6912	501	7	cook	cook	VB
6912	501	8	may	may	MD
6912	501	9	be	be	VB
6912	501	10	summed	sum	VBN
6912	501	11	up	up	RP
6912	501	12	as	as	IN
6912	501	13	follows	follow	VBZ
6912	501	14	:	:	:
6912	501	15	(	(	-LRB-
6912	501	16	_	_	NNP
6912	501	17	a	a	DT
6912	501	18	_	_	NNP
6912	501	19	)	)	-RRB-
6912	501	20	Know	know	VB
6912	501	21	what	what	WP
6912	501	22	foods	food	VBZ
6912	501	23	to	to	TO
6912	501	24	select	select	VB
6912	501	25	from	from	IN
6912	501	26	the	the	DT
6912	501	27	standpoint	standpoint	NN
6912	501	28	of	of	IN
6912	501	29	economy	economy	NN
6912	501	30	,	,	,
6912	501	31	nutriment	nutriment	NN
6912	501	32	,	,	,
6912	501	33	and	and	CC
6912	501	34	flavor	flavor	NN
6912	501	35	.	.	.
6912	502	1	(	(	-LRB-
6912	502	2	_	_	NNP
6912	502	3	b	b	NNP
6912	502	4	_	_	NNP
6912	502	5	)	)	-RRB-
6912	502	6	Observe	observe	VB
6912	502	7	and	and	CC
6912	502	8	think	think	VB
6912	502	9	when	when	WRB
6912	502	10	working	work	VBG
6912	502	11	.	.	.
6912	503	1	Relate	relate	VB
6912	503	2	or	or	CC
6912	503	3	associate	associate	VB
6912	503	4	one	one	CD
6912	503	5	class	class	NN
6912	503	6	of	of	IN
6912	503	7	foods	food	NNS
6912	503	8	with	with	IN
6912	503	9	another	another	DT
6912	503	10	and	and	CC
6912	503	11	one	one	CD
6912	503	12	principle	principle	NN
6912	503	13	of	of	IN
6912	503	14	cooking	cook	VBG
6912	503	15	with	with	IN
6912	503	16	another	another	DT
6912	503	17	.	.	.
6912	504	1	(	(	-LRB-
6912	504	2	_	_	NNP
6912	504	3	c	c	NNP
6912	504	4	_	_	NNP
6912	504	5	)	)	-RRB-
6912	504	6	Note	note	VB
6912	504	7	the	the	DT
6912	504	8	results	result	NNS
6912	504	9	of	of	IN
6912	504	10	your	-PRON-	PRP$
6912	504	11	work	work	NN
6912	504	12	;	;	:
6912	504	13	know	know	VB
6912	504	14	why	why	WRB
6912	504	15	the	the	DT
6912	504	16	results	result	NNS
6912	504	17	are	be	VBP
6912	504	18	successful	successful	JJ
6912	504	19	or	or	CC
6912	504	20	why	why	WRB
6912	504	21	they	-PRON-	PRP
6912	504	22	are	be	VBP
6912	504	23	unsuccessful	unsuccessful	JJ
6912	504	24	.	.	.
6912	505	1	Food	food	NN
6912	505	2	selection	selection	NN
6912	505	3	,	,	,
6912	505	4	food	food	NN
6912	505	5	combination	combination	NN
6912	505	6	,	,	,
6912	505	7	and	and	CC
6912	505	8	food	food	NN
6912	505	9	preparation	preparation	NN
6912	505	10	are	be	VBP
6912	505	11	all	all	DT
6912	505	12	important	important	JJ
6912	505	13	factors	factor	NNS
6912	505	14	of	of	IN
6912	505	15	good	good	JJ
6912	505	16	cooking	cooking	NN
6912	505	17	.	.	.
6912	506	1	It	-PRON-	PRP
6912	506	2	is	be	VBZ
6912	506	3	to	to	TO
6912	506	4	be	be	VB
6912	506	5	hoped	hope	VBN
6912	506	6	that	that	IN
6912	506	7	the	the	DT
6912	506	8	pupil	pupil	NN
6912	506	9	will	will	MD
6912	506	10	realize	realize	VB
6912	506	11	that	that	IN
6912	506	12	the	the	DT
6912	506	13	study	study	NN
6912	506	14	of	of	IN
6912	506	15	food	food	NN
6912	506	16	and	and	CC
6912	506	17	cooking	cooking	NN
6912	506	18	means	mean	VBZ
6912	506	19	the	the	DT
6912	506	20	ability	ability	NN
6912	506	21	not	not	RB
6912	506	22	only	only	RB
6912	506	23	to	to	TO
6912	506	24	boil	boil	VB
6912	506	25	,	,	,
6912	506	26	broil	broil	NNP
6912	506	27	,	,	,
6912	506	28	and	and	CC
6912	506	29	bake	bake	VB
6912	506	30	,	,	,
6912	506	31	but	but	CC
6912	506	32	to	to	TO
6912	506	33	select	select	VB
6912	506	34	,	,	,
6912	506	35	combine	combine	VB
6912	506	36	,	,	,
6912	506	37	use	use	NN
6912	506	38	,	,	,
6912	506	39	and	and	CC
6912	506	40	serve	serve	VB
6912	506	41	food	food	NN
6912	506	42	properly	properly	RB
6912	506	43	.	.	.
6912	507	1	All	all	PDT
6912	507	2	this	this	DT
6912	507	3	demands	demand	VBZ
6912	507	4	much	much	JJ
6912	507	5	earnest	earnest	JJ
6912	507	6	thought	thought	NN
6912	507	7	and	and	CC
6912	507	8	effort	effort	NN
6912	507	9	.	.	.
6912	508	1	SCHOOL	SCHOOL	NNP
6912	508	2	AND	and	CC
6912	508	3	HOME	HOME	NNP
6912	508	4	COOKING	COOKING	NNP
6912	508	5	DIVISION	division	XX
6912	508	6	ONE	one	CD
6912	508	7	INTRODUCTION	introduction	NN
6912	508	8	LESSON	LESSON	NNP
6912	508	9	I	-PRON-	PRP
6912	508	10	BAKED	baked	VBP
6912	508	11	APPLES	apple	NNS
6912	508	12	--	--	:
6912	508	13	DISH	dish	NN
6912	508	14	-	-	HYPH
6912	508	15	WASHING	washing	NN
6912	508	16	BAKED	baked	NN
6912	508	17	APPLES	apple	NNS
6912	508	18	(	(	-LRB-
6912	508	19	Stuffed	stuff	VBN
6912	508	20	with	with	IN
6912	508	21	Raisins	raisin	NNS
6912	508	22	)	)	-RRB-
6912	508	23	6	6	CD
6912	508	24	apples	apple	NNS
6912	508	25	Seeded	seed	VBD
6912	508	26	raisins	raisin	VBZ
6912	508	27	6	6	CD
6912	508	28	tablespoonfuls	tablespoonful	NNS
6912	508	29	brown	brown	NNP
6912	508	30	sugar	sugar	NN
6912	508	31	6	6	CD
6912	508	32	tablespoonfuls	tablespoonful	NNS
6912	508	33	water	water	NN
6912	508	34	Wash	wash	VB
6912	508	35	the	the	DT
6912	508	36	apples	apple	NNS
6912	508	37	;	;	:
6912	508	38	with	with	IN
6912	508	39	an	an	DT
6912	508	40	apple	apple	NN
6912	508	41	corer	corer	NN
6912	508	42	or	or	CC
6912	508	43	paring	pare	VBG
6912	508	44	knife	knife	NN
6912	508	45	,	,	,
6912	508	46	remove	remove	VB
6912	508	47	the	the	DT
6912	508	48	core	core	NN
6912	508	49	from	from	IN
6912	508	50	each	each	DT
6912	508	51	.	.	.
6912	509	1	Place	place	VB
6912	509	2	the	the	DT
6912	509	3	apples	apple	NNS
6912	509	4	in	in	IN
6912	509	5	a	a	DT
6912	509	6	granite	granite	NN
6912	509	7	,	,	,
6912	509	8	earthenware	earthenware	NN
6912	509	9	,	,	,
6912	509	10	or	or	CC
6912	509	11	glass	glass	NN
6912	509	12	baking	baking	NN
6912	509	13	-	-	HYPH
6912	509	14	dish	dish	NN
6912	509	15	.	.	.
6912	510	1	Wash	wash	VB
6912	510	2	a	a	DT
6912	510	3	few	few	JJ
6912	510	4	raisins	raisin	NNS
6912	510	5	and	and	CC
6912	510	6	place	place	VB
6912	510	7	6	6	CD
6912	510	8	of	of	IN
6912	510	9	them	-PRON-	PRP
6912	510	10	and	and	CC
6912	510	11	I	-PRON-	PRP
6912	510	12	level	level	VBP
6912	510	13	tablespoonful	tablespoonful	JJ
6912	510	14	of	of	IN
6912	510	15	sugar	sugar	NN
6912	510	16	in	in	IN
6912	510	17	each	each	DT
6912	510	18	core	core	NN
6912	510	19	.	.	.
6912	511	1	Pour	pour	VB
6912	511	2	the	the	DT
6912	511	3	water	water	NN
6912	511	4	around	around	IN
6912	511	5	the	the	DT
6912	511	6	apples	apple	NNS
6912	511	7	.	.	.
6912	512	1	Bake	bake	VB
6912	512	2	in	in	IN
6912	512	3	a	a	DT
6912	512	4	hot	hot	JJ
6912	512	5	oven	oven	NN
6912	512	6	until	until	IN
6912	512	7	tender	tender	NN
6912	512	8	.	.	.
6912	513	1	Test	test	VB
6912	513	2	the	the	DT
6912	513	3	apples	apple	NNS
6912	513	4	for	for	IN
6912	513	5	sufficient	sufficient	JJ
6912	513	6	baking	baking	NN
6912	513	7	with	with	IN
6912	513	8	a	a	DT
6912	513	9	fork	fork	NN
6912	513	10	,	,	,
6912	513	11	skewer	skewer	NN
6912	513	12	,	,	,
6912	513	13	or	or	CC
6912	513	14	knitting	knit	VBG
6912	513	15	needle	needle	NN
6912	513	16	(	(	-LRB-
6912	513	17	see	see	VB
6912	513	18	Figure	Figure	NNP
6912	513	19	1	1	CD
6912	513	20	)	)	-RRB-
6912	513	21	.	.	.
6912	514	1	During	during	IN
6912	514	2	baking	baking	NN
6912	514	3	,	,	,
6912	514	4	occasionally	occasionally	RB
6912	514	5	"	"	``
6912	514	6	baste	baste	NN
6912	514	7	"	"	''
6912	514	8	the	the	DT
6912	514	9	apples	apple	NNS
6912	514	10	,	,	,
6912	514	11	_	_	NNP
6912	514	12	i.e.	i.e.	FW
6912	514	13	_	_	NNP
6912	514	14	take	take	VBP
6912	514	15	spoonfuls	spoonful	NNS
6912	514	16	of	of	IN
6912	514	17	the	the	DT
6912	514	18	water	water	NN
6912	514	19	from	from	IN
6912	514	20	around	around	IN
6912	514	21	the	the	DT
6912	514	22	apples	apple	NNS
6912	514	23	and	and	CC
6912	514	24	pour	pour	VB
6912	514	25	it	-PRON-	PRP
6912	514	26	on	on	IN
6912	514	27	the	the	DT
6912	514	28	top	top	NN
6912	514	29	of	of	IN
6912	514	30	them	-PRON-	PRP
6912	514	31	.	.	.
6912	515	1	The	the	DT
6912	515	2	time	time	NN
6912	515	3	for	for	IN
6912	515	4	baking	bake	VBG
6912	515	5	apples	apple	NNS
6912	515	6	varies	vary	VBZ
6912	515	7	with	with	IN
6912	515	8	the	the	DT
6912	515	9	kind	kind	NN
6912	515	10	of	of	IN
6912	515	11	apple	apple	NN
6912	515	12	and	and	CC
6912	515	13	the	the	DT
6912	515	14	temperature	temperature	NN
6912	515	15	of	of	IN
6912	515	16	the	the	DT
6912	515	17	oven	oven	NN
6912	515	18	.	.	.
6912	516	1	From	from	IN
6912	516	2	20	20	CD
6912	516	3	to	to	TO
6912	516	4	40	40	CD
6912	516	5	minutes	minute	NNS
6912	516	6	at	at	IN
6912	516	7	400	400	CD
6912	516	8	degrees	degree	NNS
6912	516	9	F.	F.	NNP
6912	516	10	is	be	VBZ
6912	516	11	usually	usually	RB
6912	516	12	required	require	VBN
6912	516	13	.	.	.
6912	517	1	DISH	DISH	NNP
6912	517	2	-	-	HYPH
6912	517	3	WASHING	washing	NN
6912	517	4	AND	and	CC
6912	517	5	EFFICIENCY.--There	EFFICIENCY.--There	NNP
6912	517	6	is	be	VBZ
6912	517	7	almost	almost	RB
6912	517	8	invariably	invariably	RB
6912	517	9	a	a	DT
6912	517	10	waste	waste	NN
6912	517	11	of	of	IN
6912	517	12	effort	effort	NN
6912	517	13	in	in	IN
6912	517	14	both	both	PDT
6912	517	15	the	the	DT
6912	517	16	washing	washing	NN
6912	517	17	and	and	CC
6912	517	18	the	the	DT
6912	517	19	drying	drying	NN
6912	517	20	of	of	IN
6912	517	21	dishes	dish	NNS
6912	517	22	.	.	.
6912	518	1	This	this	DT
6912	518	2	may	may	MD
6912	518	3	be	be	VB
6912	518	4	due	due	JJ
6912	518	5	to	to	IN
6912	518	6	:	:	:
6912	518	7	(	(	-LRB-
6912	518	8	_	_	NNP
6912	518	9	a	a	DT
6912	518	10	_	_	NNP
6912	518	11	)	)	-RRB-
6912	518	12	Poorly	poorly	RB
6912	518	13	arranged	arrange	VBD
6912	518	14	dish	dish	NN
6912	518	15	-	-	HYPH
6912	518	16	washing	washing	NN
6912	518	17	equipments	equipment	NNS
6912	518	18	.	.	.
6912	519	1	(	(	-LRB-
6912	519	2	_	_	NNP
6912	519	3	b	b	NNP
6912	519	4	_	_	NNP
6912	519	5	)	)	-RRB-
6912	519	6	Inadequate	Inadequate	NNP
6912	519	7	utensils	utensil	NNS
6912	519	8	for	for	IN
6912	519	9	dish	dish	NN
6912	519	10	-	-	HYPH
6912	519	11	washing	washing	NN
6912	519	12	.	.	.
6912	520	1	(	(	-LRB-
6912	520	2	_	_	NNP
6912	520	3	c	c	NNP
6912	520	4	_	_	NNP
6912	520	5	)	)	-RRB-
6912	520	6	Lack	lack	NN
6912	520	7	of	of	IN
6912	520	8	forethought	forethought	NN
6912	520	9	in	in	IN
6912	520	10	preparing	prepare	VBG
6912	520	11	the	the	DT
6912	520	12	dishes	dish	NNS
6912	520	13	for	for	IN
6912	520	14	washing	washing	NN
6912	520	15	and	and	CC
6912	520	16	too	too	RB
6912	520	17	many	many	JJ
6912	520	18	motions	motion	NNS
6912	520	19	in	in	IN
6912	520	20	washing	wash	VBG
6912	520	21	and	and	CC
6912	520	22	drying	dry	VBG
6912	520	23	them	-PRON-	PRP
6912	520	24	.	.	.
6912	521	1	Since	since	IN
6912	521	2	dish	dish	NN
6912	521	3	-	-	HYPH
6912	521	4	washing	washing	NN
6912	521	5	is	be	VBZ
6912	521	6	one	one	CD
6912	521	7	of	of	IN
6912	521	8	the	the	DT
6912	521	9	constant	constant	JJ
6912	521	10	duties	duty	NNS
6912	521	11	of	of	IN
6912	521	12	housekeeping	housekeeping	NN
6912	521	13	,	,	,
6912	521	14	efficiency	efficiency	NN
6912	521	15	methods	method	NNS
6912	521	16	,	,	,
6912	521	17	_	_	NNP
6912	521	18	i.e.	i.e.	FW
6912	521	19	_	_	NNP
6912	521	20	methods	method	NNS
6912	521	21	which	which	WDT
6912	521	22	accomplish	accomplish	VBP
6912	521	23	satisfactory	satisfactory	JJ
6912	521	24	results	result	NNS
6912	521	25	with	with	IN
6912	521	26	the	the	DT
6912	521	27	fewest	few	JJS
6912	521	28	motions	motion	NNS
6912	521	29	and	and	CC
6912	521	30	in	in	IN
6912	521	31	the	the	DT
6912	521	32	least	least	JJS
6912	521	33	time	time	NN
6912	521	34	,	,	,
6912	521	35	should	should	MD
6912	521	36	be	be	VB
6912	521	37	applied	apply	VBN
6912	521	38	to	to	IN
6912	521	39	it	-PRON-	PRP
6912	521	40	.	.	.
6912	522	1	The	the	DT
6912	522	2	washing	washing	NN
6912	522	3	of	of	IN
6912	522	4	dishes	dish	NNS
6912	522	5	,	,	,
6912	522	6	invariably	invariably	RB
6912	522	7	considered	consider	VBN
6912	522	8	commonplace	commonplace	JJ
6912	522	9	,	,	,
6912	522	10	may	may	MD
6912	522	11	become	become	VB
6912	522	12	an	an	DT
6912	522	13	interesting	interesting	JJ
6912	522	14	problem	problem	NN
6912	522	15	if	if	IN
6912	522	16	it	-PRON-	PRP
6912	522	17	is	be	VBZ
6912	522	18	made	make	VBN
6912	522	19	a	a	DT
6912	522	20	matter	matter	NN
6912	522	21	of	of	IN
6912	522	22	motion	motion	NN
6912	522	23	study	study	NN
6912	522	24	.	.	.
6912	523	1	[	[	-LRB-
6912	523	2	Illustration	illustration	NN
6912	523	3	:	:	:
6912	523	4	FIGURE	FIGURE	NNP
6912	523	5	1.--SKEWER	1.--skewer	CD
6912	523	6	AND	and	CC
6912	523	7	KNITTING	knit	VBG
6912	523	8	NEEDLE	needle	NN
6912	523	9	FOR	for	IN
6912	523	10	TESTING	testing	NN
6912	523	11	FOODS	foods	NN
6912	523	12	.	.	.
6912	524	1	Note	note	VB
6912	524	2	that	that	IN
6912	524	3	the	the	DT
6912	524	4	knitting	knit	VBG
6912	524	5	needle	needle	NN
6912	524	6	has	have	VBZ
6912	524	7	one	one	CD
6912	524	8	end	end	NN
6912	524	9	thrust	thrust	VBN
6912	524	10	into	into	IN
6912	524	11	a	a	DT
6912	524	12	cork	cork	NN
6912	524	13	,	,	,
6912	524	14	which	which	WDT
6912	524	15	serves	serve	VBZ
6912	524	16	as	as	IN
6912	524	17	a	a	DT
6912	524	18	handle	handle	NN
6912	524	19	.	.	.
6912	524	20	]	]	-RRB-
6912	525	1	For	for	IN
6912	525	2	thorough	thorough	JJ
6912	525	3	and	and	CC
6912	525	4	rapid	rapid	JJ
6912	525	5	dish	dish	NN
6912	525	6	-	-	HYPH
6912	525	7	washing	washing	NN
6912	525	8	,	,	,
6912	525	9	the	the	DT
6912	525	10	following	follow	VBG
6912	525	11	equipment	equipment	NN
6912	525	12	is	be	VBZ
6912	525	13	desirable	desirable	JJ
6912	525	14	:	:	:
6912	525	15	A	a	DT
6912	525	16	sink	sink	NN
6912	525	17	placed	place	VBN
6912	525	18	at	at	IN
6912	525	19	a	a	DT
6912	525	20	height	height	NN
6912	525	21	that	that	WDT
6912	525	22	admits	admit	VBZ
6912	525	23	of	of	IN
6912	525	24	an	an	DT
6912	525	25	erect	erect	NN
6912	525	26	position	position	NN
6912	525	27	while	while	IN
6912	525	28	washing	wash	VBG
6912	525	29	dishes	dish	NNS
6912	525	30	,	,	,
6912	525	31	[	[	-LRB-
6912	525	32	Footnote	footnote	NN
6912	525	33	1	1	CD
6912	525	34	:	:	:
6912	525	35	In	in	IN
6912	525	36	case	case	NN
6912	525	37	it	-PRON-	PRP
6912	525	38	is	be	VBZ
6912	525	39	necessary	necessary	JJ
6912	525	40	for	for	IN
6912	525	41	one	one	CD
6912	525	42	to	to	TO
6912	525	43	wash	wash	VB
6912	525	44	dishes	dish	NNS
6912	525	45	at	at	IN
6912	525	46	a	a	DT
6912	525	47	sink	sink	NN
6912	525	48	which	which	WDT
6912	525	49	is	be	VBZ
6912	525	50	placed	place	VBN
6912	525	51	too	too	RB
6912	525	52	low	low	JJ
6912	525	53	,	,	,
6912	525	54	the	the	DT
6912	525	55	dish	dish	NN
6912	525	56	-	-	HYPH
6912	525	57	pan	pan	NN
6912	525	58	may	may	MD
6912	525	59	be	be	VB
6912	525	60	raised	raise	VBN
6912	525	61	by	by	IN
6912	525	62	placing	place	VBG
6912	525	63	it	-PRON-	PRP
6912	525	64	on	on	IN
6912	525	65	an	an	DT
6912	525	66	inverted	inverted	JJ
6912	525	67	pan	pan	NN
6912	525	68	or	or	CC
6912	525	69	on	on	IN
6912	525	70	a	a	DT
6912	525	71	sink	sink	NN
6912	525	72	-	-	HYPH
6912	525	73	rack	rack	NN
6912	525	74	,	,	,
6912	525	75	which	which	WDT
6912	525	76	may	may	MD
6912	525	77	be	be	VB
6912	525	78	purchased	purchase	VBN
6912	525	79	for	for	IN
6912	525	80	this	this	DT
6912	525	81	purpose	purpose	NN
6912	525	82	.	.	.
6912	525	83	]	]	-RRB-
6912	526	1	and	and	CC
6912	526	2	equipped	equip	VBN
6912	526	3	with	with	IN
6912	526	4	two	two	CD
6912	526	5	draining	drain	VBG
6912	526	6	boards	board	NNS
6912	526	7	,	,	,
6912	526	8	one	one	CD
6912	526	9	on	on	IN
6912	526	10	each	each	DT
6912	526	11	side	side	NN
6912	526	12	of	of	IN
6912	526	13	the	the	DT
6912	526	14	sink	sink	NN
6912	526	15	,	,	,
6912	526	16	or	or	CC
6912	526	17	with	with	IN
6912	526	18	one	one	CD
6912	526	19	draining	drain	VBG
6912	526	20	board	board	NN
6912	526	21	on	on	IN
6912	526	22	the	the	DT
6912	526	23	left	left	JJ
6912	526	24	side	side	NN
6912	526	25	;	;	:
6912	526	26	dish	dish	NN
6912	526	27	and	and	CC
6912	526	28	draining	drain	VBG
6912	526	29	pans	pan	NNS
6912	526	30	;	;	:
6912	526	31	dish	dish	NN
6912	526	32	-	-	HYPH
6912	526	33	drainer	drainer	NN
6912	526	34	(	(	-LRB-
6912	526	35	see	see	VB
6912	526	36	Figures	Figures	NNP
6912	526	37	4	4	CD
6912	526	38	and	and	CC
6912	526	39	5	5	CD
6912	526	40	)	)	-RRB-
6912	526	41	;	;	:
6912	526	42	dish	dish	NN
6912	526	43	-	-	HYPH
6912	526	44	rack	rack	NN
6912	526	45	(	(	-LRB-
6912	526	46	see	see	VB
6912	526	47	Figures	Figures	NNP
6912	526	48	6	6	CD
6912	526	49	and	and	CC
6912	526	50	7	7	CD
6912	526	51	)	)	-RRB-
6912	526	52	;	;	:
6912	526	53	dish-	dish-	NNP
6912	526	54	mop	mop	NNP
6912	526	55	(	(	-LRB-
6912	526	56	see	see	VB
6912	526	57	Figure	Figure	NNP
6912	526	58	3	3	CD
6912	526	59	)	)	-RRB-
6912	526	60	;	;	:
6912	526	61	wire	wire	NN
6912	526	62	dish	dish	NN
6912	526	63	-	-	HYPH
6912	526	64	cloth	cloth	NN
6912	526	65	or	or	CC
6912	526	66	pot	pot	NN
6912	526	67	-	-	HYPH
6912	526	68	scraper	scraper	NN
6912	526	69	(	(	-LRB-
6912	526	70	see	see	VB
6912	526	71	Figure	Figure	NNP
6912	526	72	3	3	CD
6912	526	73	)	)	-RRB-
6912	526	74	;	;	:
6912	526	75	dish-	dish-	NN
6912	526	76	cloths	cloth	NNS
6912	526	77	(	(	-LRB-
6912	526	78	not	not	RB
6912	526	79	rags	rag	NNS
6912	526	80	)	)	-RRB-
6912	526	81	;	;	:
6912	526	82	dish	dish	NN
6912	526	83	-	-	HYPH
6912	526	84	towels	towel	NNS
6912	526	85	;	;	:
6912	526	86	rack	rack	VB
6912	526	87	for	for	IN
6912	526	88	drying	drying	NN
6912	526	89	cloths	cloth	NNS
6912	526	90	and	and	CC
6912	526	91	towels	towel	NNS
6912	526	92	;	;	:
6912	526	93	soap-	soap-	NNP
6912	526	94	holder	holder	NNP
6912	526	95	(	(	-LRB-
6912	526	96	see	see	VB
6912	526	97	Figure	Figure	NNP
6912	526	98	3	3	CD
6912	526	99	)	)	-RRB-
6912	526	100	or	or	CC
6912	526	101	can	can	MD
6912	526	102	of	of	IN
6912	526	103	powdered	powdered	JJ
6912	526	104	soap	soap	NN
6912	526	105	;	;	:
6912	526	106	can	can	MD
6912	526	107	of	of	IN
6912	526	108	scouring	scour	VBG
6912	526	109	soap	soap	NN
6912	526	110	and	and	CC
6912	526	111	a	a	DT
6912	526	112	large	large	JJ
6912	526	113	cork	cork	NN
6912	526	114	for	for	IN
6912	526	115	scouring	scouring	NN
6912	526	116	;	;	:
6912	526	117	tissue	tissue	NN
6912	526	118	paper	paper	NN
6912	526	119	or	or	CC
6912	526	120	newspapers	newspaper	NNS
6912	526	121	cut	cut	VBN
6912	526	122	in	in	RP
6912	526	123	convenient	convenient	JJ
6912	526	124	size	size	NN
6912	526	125	for	for	IN
6912	526	126	use	use	NN
6912	526	127	;	;	:
6912	526	128	scrubbing	scrubbing	NN
6912	526	129	-	-	HYPH
6912	526	130	brush	brush	NN
6912	526	131	;	;	:
6912	526	132	bottle	bottle	NN
6912	526	133	-	-	HYPH
6912	526	134	brush	brush	NN
6912	526	135	(	(	-LRB-
6912	526	136	see	see	VB
6912	526	137	Figure	Figure	NNP
6912	526	138	3	3	CD
6912	526	139	)	)	-RRB-
6912	526	140	;	;	:
6912	526	141	rack	rack	NNP
6912	526	142	made	make	VBN
6912	526	143	of	of	IN
6912	526	144	slats	slat	NNS
6912	526	145	for	for	IN
6912	526	146	drying	drying	NN
6912	526	147	brushes	brush	NNS
6912	526	148	(	(	-LRB-
6912	526	149	see	see	VB
6912	526	150	Figure	Figure	NNP
6912	526	151	2	2	CD
6912	526	152	)	)	-RRB-
6912	526	153	.	.	.
6912	527	1	PREPARING	PREPARING	NNP
6912	527	2	DISHES	dishes	NN
6912	527	3	FOR	for	IN
6912	527	4	WASHING.--If	WASHING.--If	NNP
6912	527	5	possible	possible	JJ
6912	527	6	,	,	,
6912	527	7	as	as	RB
6912	527	8	soon	soon	RB
6912	527	9	as	as	IN
6912	527	10	_	_	NNP
6912	527	11	serving	serve	VBG
6912	527	12	dishes	dish	NNS
6912	527	13	,	,	,
6912	527	14	i.e.	i.e.	FW
6912	527	15	_	_	NNP
6912	527	16	dishes	dish	NNS
6912	527	17	used	use	VBN
6912	527	18	at	at	IN
6912	527	19	the	the	DT
6912	527	20	dining	dining	NN
6912	527	21	table	table	NN
6912	527	22	,	,	,
6912	527	23	are	be	VBP
6912	527	24	soiled	soil	VBN
6912	527	25	,	,	,
6912	527	26	scrape	scrape	VB
6912	527	27	away	away	RB
6912	527	28	bits	bit	NNS
6912	527	29	of	of	IN
6912	527	30	food	food	NN
6912	527	31	from	from	IN
6912	527	32	them	-PRON-	PRP
6912	527	33	.	.	.
6912	528	1	The	the	DT
6912	528	2	scraping	scraping	NN
6912	528	3	may	may	MD
6912	528	4	be	be	VB
6912	528	5	done	do	VBN
6912	528	6	with	with	IN
6912	528	7	:	:	:
6912	528	8	(	(	-LRB-
6912	528	9	_	_	NNP
6912	528	10	a	a	DT
6912	528	11	_	_	NNP
6912	528	12	)	)	-RRB-
6912	528	13	a	a	DT
6912	528	14	piece	piece	NN
6912	528	15	of	of	IN
6912	528	16	soft	soft	JJ
6912	528	17	paper	paper	NN
6912	528	18	,	,	,
6912	528	19	(	(	-LRB-
6912	528	20	_	_	NNP
6912	528	21	b	b	NNP
6912	528	22	_	_	NNP
6912	528	23	)	)	-RRB-
6912	528	24	plate	plate	NN
6912	528	25	-	-	HYPH
6912	528	26	scraper	scraper	NN
6912	528	27	(	(	-LRB-
6912	528	28	see	see	VB
6912	528	29	Figure	Figure	NNP
6912	528	30	3	3	CD
6912	528	31	)	)	-RRB-
6912	528	32	,	,	,
6912	528	33	(	(	-LRB-
6912	528	34	_	_	NNP
6912	528	35	c	c	NNP
6912	528	36	_	_	NNP
6912	528	37	)	)	-RRB-
6912	528	38	a	a	DT
6912	528	39	knife	knife	NN
6912	528	40	or	or	CC
6912	528	41	spoon	spoon	NN
6912	528	42	.	.	.
6912	529	1	The	the	DT
6912	529	2	latter	latter	NN
6912	529	3	is	be	VBZ
6912	529	4	doubtless	doubtless	RB
6912	529	5	the	the	DT
6912	529	6	most	most	RBS
6912	529	7	commonly	commonly	RB
6912	529	8	used	use	VBN
6912	529	9	for	for	IN
6912	529	10	dish	dish	NN
6912	529	11	scraping	scraping	NN
6912	529	12	,	,	,
6912	529	13	but	but	CC
6912	529	14	it	-PRON-	PRP
6912	529	15	is	be	VBZ
6912	529	16	less	less	RBR
6912	529	17	efficient	efficient	JJ
6912	529	18	and	and	CC
6912	529	19	may	may	MD
6912	529	20	scratch	scratch	VB
6912	529	21	china	china	NNP
6912	529	22	.	.	.
6912	530	1	If	if	IN
6912	530	2	it	-PRON-	PRP
6912	530	3	is	be	VBZ
6912	530	4	impossible	impossible	JJ
6912	530	5	to	to	TO
6912	530	6	wash	wash	VB
6912	530	7	dishes	dish	NNS
6912	530	8	soon	soon	RB
6912	530	9	after	after	IN
6912	530	10	soiling	soil	VBG
6912	530	11	,	,	,
6912	530	12	let	let	VB
6912	530	13	them	-PRON-	PRP
6912	530	14	soak	soak	VB
6912	530	15	in	in	IN
6912	530	16	water	water	NN
6912	530	17	until	until	IN
6912	530	18	they	-PRON-	PRP
6912	530	19	can	can	MD
6912	530	20	be	be	VB
6912	530	21	washed	wash	VBN
6912	530	22	.	.	.
6912	531	1	[	[	-LRB-
6912	531	2	Illustration	illustration	NN
6912	531	3	:	:	:
6912	531	4	FIGURE	FIGURE	NNP
6912	531	5	2.--A	2.--a	CD
6912	531	6	SINK	sink	NN
6912	531	7	ARRANGED	arranged	NN
6912	531	8	FOR	for	IN
6912	531	9	EFFICIENCY	EFFICIENCY	NNP
6912	531	10	IN	in	IN
6912	531	11	DISH	dish	NN
6912	531	12	-	-	HYPH
6912	531	13	WASHING	washing	NN
6912	531	14	.	.	.
6912	532	1	Note	note	VB
6912	532	2	the	the	DT
6912	532	3	draining	draining	NN
6912	532	4	board	board	NN
6912	532	5	on	on	IN
6912	532	6	each	each	DT
6912	532	7	side	side	NN
6912	532	8	of	of	IN
6912	532	9	the	the	DT
6912	532	10	sink	sink	NN
6912	532	11	,	,	,
6912	532	12	the	the	DT
6912	532	13	dish	dish	NN
6912	532	14	-	-	HYPH
6912	532	15	cupboard	cupboard	NN
6912	532	16	in	in	IN
6912	532	17	the	the	DT
6912	532	18	upper	upper	JJ
6912	532	19	left	left	JJ
6912	532	20	corner	corner	NN
6912	532	21	,	,	,
6912	532	22	and	and	CC
6912	532	23	the	the	DT
6912	532	24	rack	rack	NN
6912	532	25	for	for	IN
6912	532	26	drying	drying	NN
6912	532	27	brushes	brush	NNS
6912	532	28	below	below	IN
6912	532	29	the	the	DT
6912	532	30	sink	sink	NN
6912	532	31	.	.	.
6912	532	32	]	]	-RRB-
6912	533	1	_	_	NNP
6912	533	2	Cooking	Cooking	NNP
6912	533	3	utensils	utensil	VBZ
6912	533	4	_	_	NNP
6912	533	5	need	need	VBP
6912	533	6	special	special	JJ
6912	533	7	care	care	NN
6912	533	8	before	before	IN
6912	533	9	washing	washing	NN
6912	533	10	,	,	,
6912	533	11	especially	especially	RB
6912	533	12	if	if	IN
6912	533	13	they	-PRON-	PRP
6912	533	14	have	have	VBP
6912	533	15	held	hold	VBN
6912	533	16	greasy	greasy	JJ
6912	533	17	foods	food	NNS
6912	533	18	.	.	.
6912	534	1	"	"	``
6912	534	2	Oil	oil	NN
6912	534	3	and	and	CC
6912	534	4	water	water	NN
6912	534	5	do	do	VBP
6912	534	6	not	not	RB
6912	534	7	mix	mix	VB
6912	534	8	!	!	.
6912	534	9	"	"	''
6912	535	1	The	the	DT
6912	535	2	grease	grease	NN
6912	535	3	from	from	IN
6912	535	4	dish	dish	NN
6912	535	5	-	-	HYPH
6912	535	6	water	water	NN
6912	535	7	often	often	RB
6912	535	8	collects	collect	VBZ
6912	535	9	in	in	IN
6912	535	10	the	the	DT
6912	535	11	drain	drain	NN
6912	535	12	-	-	HYPH
6912	535	13	pipe	pipe	NN
6912	535	14	and	and	CC
6912	535	15	prevents	prevent	NNS
6912	535	16	or	or	CC
6912	535	17	retards	retard	VBZ
6912	535	18	the	the	DT
6912	535	19	drainage	drainage	NN
6912	535	20	of	of	IN
6912	535	21	waste	waste	NN
6912	535	22	water	water	NN
6912	535	23	.	.	.
6912	536	1	This	this	DT
6912	536	2	often	often	RB
6912	536	3	means	mean	VBZ
6912	536	4	expensive	expensive	JJ
6912	536	5	plumber	plumber	NNP
6912	536	6	's	's	POS
6912	536	7	bills	bill	NNS
6912	536	8	and	and	CC
6912	536	9	great	great	JJ
6912	536	10	inconvenience	inconvenience	NN
6912	536	11	.	.	.
6912	537	1	Bear	bear	VB
6912	537	2	in	in	IN
6912	537	3	mind	mind	NN
6912	537	4	the	the	DT
6912	537	5	following	follow	VBG
6912	537	6	cautions	caution	NNS
6912	537	7	Before	before	IN
6912	537	8	putting	put	VBG
6912	537	9	a	a	DT
6912	537	10	utensil	utensil	JJ
6912	537	11	which	which	WDT
6912	537	12	has	have	VBZ
6912	537	13	held	hold	VBN
6912	537	14	fat	fat	NN
6912	537	15	into	into	IN
6912	537	16	the	the	DT
6912	537	17	dish	dish	NN
6912	537	18	-	-	HYPH
6912	537	19	water	water	NN
6912	537	20	,	,	,
6912	537	21	always	always	RB
6912	537	22	wipe	wipe	VB
6912	537	23	it	-PRON-	PRP
6912	537	24	carefully	carefully	RB
6912	537	25	with	with	IN
6912	537	26	a	a	DT
6912	537	27	piece	piece	NN
6912	537	28	of	of	IN
6912	537	29	paper	paper	NN
6912	537	30	.	.	.
6912	538	1	After	after	IN
6912	538	2	wiping	wipe	VBG
6912	538	3	most	most	JJS
6912	538	4	of	of	IN
6912	538	5	the	the	DT
6912	538	6	grease	grease	NN
6912	538	7	from	from	IN
6912	538	8	a	a	DT
6912	538	9	pan	pan	NN
6912	538	10	or	or	CC
6912	538	11	kettle	kettle	NN
6912	538	12	,	,	,
6912	538	13	the	the	DT
6912	538	14	remaining	remain	VBG
6912	538	15	fat	fat	NN
6912	538	16	can	can	MD
6912	538	17	be	be	VB
6912	538	18	entirely	entirely	RB
6912	538	19	removed	remove	VBN
6912	538	20	by	by	IN
6912	538	21	filling	fill	VBG
6912	538	22	the	the	DT
6912	538	23	utensil	utensil	JJ
6912	538	24	with	with	IN
6912	538	25	hot	hot	JJ
6912	538	26	water	water	NN
6912	538	27	and	and	CC
6912	538	28	then	then	RB
6912	538	29	adding	add	VBG
6912	538	30	washing	washing	NN
6912	538	31	-	-	HYPH
6912	538	32	soda	soda	NN
6912	538	33	.	.	.
6912	539	1	Boil	boil	VB
6912	539	2	the	the	DT
6912	539	3	solution	solution	NN
6912	539	4	a	a	DT
6912	539	5	few	few	JJ
6912	539	6	minutes	minute	NNS
6912	539	7	.	.	.
6912	540	1	Fat	fat	JJ
6912	540	2	and	and	CC
6912	540	3	washing	washing	NN
6912	540	4	-	-	HYPH
6912	540	5	soda	soda	NN
6912	540	6	react	react	NN
6912	540	7	and	and	CC
6912	540	8	form	form	NN
6912	540	9	soap	soap	NN
6912	540	10	;	;	:
6912	540	11	hence	hence	RB
6912	540	12	the	the	DT
6912	540	13	effectiveness	effectiveness	NN
6912	540	14	of	of	IN
6912	540	15	this	this	DT
6912	540	16	method	method	NN
6912	540	17	(	(	-LRB-
6912	540	18	See	see	VB
6912	540	19	Experiment	Experiment	NNP
6912	540	20	34	34	CD
6912	540	21	)	)	-RRB-
6912	540	22	(	(	-LRB-
6912	540	23	This	this	DT
6912	540	24	method	method	NN
6912	540	25	should	should	MD
6912	540	26	not	not	RB
6912	540	27	be	be	VB
6912	540	28	applied	apply	VBN
6912	540	29	to	to	IN
6912	540	30	aluminum	aluminum	NN
6912	540	31	utensils	utensil	NNS
6912	540	32	;	;	:
6912	540	33	washing	washing	NN
6912	540	34	-	-	HYPH
6912	540	35	soda	soda	NN
6912	540	36	or	or	CC
6912	540	37	any	any	DT
6912	540	38	alkaline	alkaline	NN
6912	540	39	substance	substance	NN
6912	540	40	makes	make	VBZ
6912	540	41	a	a	DT
6912	540	42	dark	dark	JJ
6912	540	43	stain	stain	NN
6912	540	44	on	on	IN
6912	540	45	aluminum	aluminum	NN
6912	540	46	)	)	-RRB-
6912	540	47	[	[	-LRB-
6912	540	48	Illustration	illustration	NN
6912	540	49	:	:	:
6912	540	50	FIGURE	FIGURE	NNP
6912	540	51	3	3	CD
6912	540	52	-	-	HYPH
6912	540	53	-UTENSILS	-utensils	NN
6912	540	54	FOR	for	IN
6912	540	55	DISH	dish	NN
6912	540	56	WASHING	washing	NN
6912	540	57	A	a	NN
6912	540	58	,	,	,
6912	540	59	soap	soap	NN
6912	540	60	-	-	HYPH
6912	540	61	holder	holder	NN
6912	540	62	,	,	,
6912	540	63	B	b	NN
6912	540	64	,	,	,
6912	540	65	C	C	NNP
6912	540	66	bottle	bottle	NN
6912	540	67	-	-	HYPH
6912	540	68	brushes	brush	NNS
6912	540	69	,	,	,
6912	540	70	D	d	NN
6912	540	71	,	,	,
6912	540	72	dish	dish	NN
6912	540	73	-	-	HYPH
6912	540	74	mop	mop	NN
6912	540	75	,	,	,
6912	540	76	E	E	NNP
6912	540	77	F	F	NNP
6912	540	78	,	,	,
6912	540	79	wire	wire	NN
6912	540	80	dish	dish	NN
6912	540	81	-	-	HYPH
6912	540	82	cloths	cloth	NNS
6912	540	83	G	g	NN
6912	540	84	plate	plate	NN
6912	540	85	scraper	scraper	NN
6912	540	86	]	]	-RRB-
6912	540	87	Utensils	Utensils	NNP
6912	540	88	used	use	VBD
6912	540	89	in	in	IN
6912	540	90	cooking	cooking	NN
6912	540	91	can	can	MD
6912	540	92	generally	generally	RB
6912	540	93	be	be	VB
6912	540	94	washed	wash	VBN
6912	540	95	with	with	IN
6912	540	96	greater	great	JJR
6912	540	97	efficiency	efficiency	NN
6912	540	98	if	if	IN
6912	540	99	they	-PRON-	PRP
6912	540	100	are	be	VBP
6912	540	101	soaked	soak	VBN
6912	540	102	before	before	IN
6912	540	103	washing	wash	VBG
6912	540	104	.	.	.
6912	541	1	Fill	fill	VB
6912	541	2	each	each	DT
6912	541	3	dish	dish	NN
6912	541	4	or	or	CC
6912	541	5	pan	pan	NN
6912	541	6	with	with	IN
6912	541	7	water	water	NN
6912	541	8	,	,	,
6912	541	9	using	use	VBG
6912	541	10	cold	cold	JJ
6912	541	11	water	water	NN
6912	541	12	for	for	IN
6912	541	13	all	all	DT
6912	541	14	utensils	utensil	NNS
6912	541	15	which	which	WDT
6912	541	16	have	have	VBP
6912	541	17	held	hold	VBN
6912	541	18	milk	milk	NN
6912	541	19	,	,	,
6912	541	20	cream	cream	NN
6912	541	21	,	,	,
6912	541	22	eggs	egg	NNS
6912	541	23	,	,	,
6912	541	24	flour	flour	NN
6912	541	25	,	,	,
6912	541	26	or	or	CC
6912	541	27	starch	starch	NN
6912	541	28	,	,	,
6912	541	29	and	and	CC
6912	541	30	hot	hot	JJ
6912	541	31	water	water	NN
6912	541	32	for	for	IN
6912	541	33	all	all	DT
6912	541	34	dishes	dish	NNS
6912	541	35	having	have	VBG
6912	541	36	contained	contain	VBN
6912	541	37	sugar	sugar	NN
6912	541	38	or	or	CC
6912	541	39	sirup	sirup	NN
6912	541	40	.	.	.
6912	542	1	ARRANGING	ARRANGING	NNP
6912	542	2	DISHES.--Arrange	DISHES.--Arrange	NNP
6912	542	3	dishes	dish	NNS
6912	542	4	and	and	CC
6912	542	5	all	all	PDT
6912	542	6	the	the	DT
6912	542	7	requisite	requisite	JJ
6912	542	8	dish	dish	NN
6912	542	9	-	-	HYPH
6912	542	10	washing	washing	NN
6912	542	11	utensils	utensil	NNS
6912	542	12	in	in	IN
6912	542	13	convenient	convenient	JJ
6912	542	14	order	order	NN
6912	542	15	for	for	IN
6912	542	16	washing	washing	NN
6912	542	17	,	,	,
6912	542	18	placing	place	VBG
6912	542	19	all	all	DT
6912	542	20	of	of	IN
6912	542	21	one	one	CD
6912	542	22	kind	kind	NN
6912	542	23	of	of	IN
6912	542	24	dishes	dish	NNS
6912	542	25	together	together	RB
6912	542	26	.	.	.
6912	543	1	Also	also	RB
6912	543	2	place	place	VB
6912	543	3	the	the	DT
6912	543	4	dishes	dish	NNS
6912	543	5	to	to	TO
6912	543	6	be	be	VB
6912	543	7	washed	wash	VBN
6912	543	8	at	at	IN
6912	543	9	the	the	DT
6912	543	10	_	_	NNP
6912	543	11	right	right	NN
6912	543	12	_	_	NNP
6912	543	13	of	of	IN
6912	543	14	the	the	DT
6912	543	15	dish	dish	NN
6912	543	16	-	-	HYPH
6912	543	17	pan	pan	NN
6912	543	18	.	.	.
6912	544	1	Wash	wash	VB
6912	544	2	them	-PRON-	PRP
6912	544	3	and	and	CC
6912	544	4	place	place	VB
6912	544	5	the	the	DT
6912	544	6	washed	washed	JJ
6912	544	7	dishes	dish	NNS
6912	544	8	at	at	IN
6912	544	9	the	the	DT
6912	544	10	_	_	NNP
6912	544	11	left	leave	VBD
6912	544	12	_	_	NNP
6912	544	13	of	of	IN
6912	544	14	the	the	DT
6912	544	15	pan	pan	NN
6912	544	16	.	.	.
6912	545	1	A	a	DT
6912	545	2	dish	dish	NN
6912	545	3	-	-	HYPH
6912	545	4	washer	washer	NN
6912	545	5	invariably	invariably	RB
6912	545	6	holds	hold	VBZ
6912	545	7	a	a	DT
6912	545	8	dish	dish	NN
6912	545	9	that	that	WDT
6912	545	10	is	be	VBZ
6912	545	11	being	be	VBG
6912	545	12	washed	wash	VBN
6912	545	13	in	in	IN
6912	545	14	her	-PRON-	PRP$
6912	545	15	left	left	JJ
6912	545	16	hand	hand	NN
6912	545	17	and	and	CC
6912	545	18	the	the	DT
6912	545	19	dish	dish	NN
6912	545	20	-	-	HYPH
6912	545	21	cloth	cloth	NN
6912	545	22	or	or	CC
6912	545	23	mop	mop	VB
6912	545	24	in	in	IN
6912	545	25	her	-PRON-	PRP$
6912	545	26	right	right	JJ
6912	545	27	hand	hand	NN
6912	545	28	.	.	.
6912	546	1	That	that	IN
6912	546	2	there	there	EX
6912	546	3	may	may	MD
6912	546	4	be	be	VB
6912	546	5	no	no	DT
6912	546	6	unnecessary	unnecessary	JJ
6912	546	7	motions	motion	NNS
6912	546	8	,	,	,
6912	546	9	the	the	DT
6912	546	10	dishes	dish	NNS
6912	546	11	should	should	MD
6912	546	12	be	be	VB
6912	546	13	placed	place	VBN
6912	546	14	to	to	TO
6912	546	15	drain	drain	VB
6912	546	16	after	after	IN
6912	546	17	washing	wash	VBG
6912	546	18	at	at	IN
6912	546	19	the	the	DT
6912	546	20	left	left	NN
6912	546	21	of	of	IN
6912	546	22	the	the	DT
6912	546	23	dish	dish	NN
6912	546	24	-	-	HYPH
6912	546	25	pan	pan	NN
6912	546	26	.	.	.
6912	547	1	In	in	IN
6912	547	2	this	this	DT
6912	547	3	way	way	NN
6912	547	4	there	there	EX
6912	547	5	is	be	VBZ
6912	547	6	no	no	DT
6912	547	7	crossing	crossing	NN
6912	547	8	of	of	IN
6912	547	9	the	the	DT
6912	547	10	left	left	JJ
6912	547	11	hand	hand	NN
6912	547	12	over	over	IN
6912	547	13	the	the	DT
6912	547	14	right	right	JJ
6912	547	15	arm	arm	NN
6912	547	16	as	as	IN
6912	547	17	there	there	EX
6912	547	18	would	would	MD
6912	547	19	be	be	VB
6912	547	20	if	if	IN
6912	547	21	the	the	DT
6912	547	22	washed	washed	JJ
6912	547	23	dishes	dish	NNS
6912	547	24	were	be	VBD
6912	547	25	placed	place	VBN
6912	547	26	at	at	IN
6912	547	27	the	the	DT
6912	547	28	right	right	NN
6912	547	29	of	of	IN
6912	547	30	the	the	DT
6912	547	31	dish	dish	NN
6912	547	32	-	-	HYPH
6912	547	33	pan	pan	NN
6912	547	34	.	.	.
6912	548	1	A	a	DT
6912	548	2	cupboard	cupboard	NN
6912	548	3	located	locate	VBN
6912	548	4	above	above	IN
6912	548	5	the	the	DT
6912	548	6	draining	drain	VBG
6912	548	7	board	board	NN
6912	548	8	at	at	IN
6912	548	9	the	the	DT
6912	548	10	left	left	NN
6912	548	11	makes	make	VBZ
6912	548	12	the	the	DT
6912	548	13	storing	storing	NN
6912	548	14	of	of	IN
6912	548	15	dishes	dish	NNS
6912	548	16	an	an	DT
6912	548	17	efficient	efficient	JJ
6912	548	18	process	process	NN
6912	548	19	(	(	-LRB-
6912	548	20	see	see	VB
6912	548	21	Figure	Figure	NNP
6912	548	22	2	2	CD
6912	548	23	)	)	-RRB-
6912	548	24	.	.	.
6912	549	1	WASHING	washing	NN
6912	549	2	AND	and	CC
6912	549	3	SCOURING	scouring	NN
6912	549	4	DISHES	dish	NNS
6912	549	5	AND	and	CC
6912	549	6	UTENSILS.--Fill	utensils.--fill	VB
6912	549	7	the	the	DT
6912	549	8	dish	dish	NN
6912	549	9	-	-	HYPH
6912	549	10	pan	pan	NN
6912	549	11	about	about	RB
6912	549	12	two	two	CD
6912	549	13	thirds	third	NNS
6912	549	14	full	full	JJ
6912	549	15	of	of	IN
6912	549	16	hot	hot	JJ
6912	549	17	water	water	NN
6912	549	18	.	.	.
6912	550	1	"	"	``
6912	550	2	Soap	Soap	NNP
6912	550	3	"	"	''
6912	550	4	the	the	DT
6912	550	5	water	water	NN
6912	550	6	before	before	IN
6912	550	7	placing	place	VBG
6912	550	8	the	the	DT
6912	550	9	dishes	dish	NNS
6912	550	10	in	in	IN
6912	550	11	the	the	DT
6912	550	12	pan	pan	NN
6912	550	13	;	;	:
6912	550	14	use	use	VB
6912	550	15	soap	soap	NN
6912	550	16	-	-	HYPH
6912	550	17	powder	powder	NN
6912	550	18	,	,	,
6912	550	19	a	a	DT
6912	550	20	soap	soap	NN
6912	550	21	-	-	HYPH
6912	550	22	holder	holder	NN
6912	550	23	,	,	,
6912	550	24	or	or	CC
6912	550	25	a	a	DT
6912	550	26	bar	bar	NN
6912	550	27	of	of	IN
6912	550	28	soap	soap	NN
6912	550	29	.	.	.
6912	551	1	If	if	IN
6912	551	2	the	the	DT
6912	551	3	latter	latter	NN
6912	551	4	is	be	VBZ
6912	551	5	used	use	VBN
6912	551	6	,	,	,
6912	551	7	do	do	VB
6912	551	8	not	not	RB
6912	551	9	allow	allow	VB
6912	551	10	it	-PRON-	PRP
6912	551	11	to	to	TO
6912	551	12	remain	remain	VB
6912	551	13	in	in	IN
6912	551	14	the	the	DT
6912	551	15	water	water	NN
6912	551	16	.	.	.
6912	552	1	Fill	fill	VB
6912	552	2	another	another	DT
6912	552	3	pan	pan	NN
6912	552	4	about	about	RB
6912	552	5	two	two	CD
6912	552	6	thirds	third	NNS
6912	552	7	full	full	JJ
6912	552	8	of	of	IN
6912	552	9	hot	hot	JJ
6912	552	10	water	water	NN
6912	552	11	for	for	IN
6912	552	12	rinsing	rinse	VBG
6912	552	13	the	the	DT
6912	552	14	dishes	dish	NNS
6912	552	15	.	.	.
6912	553	1	A	a	DT
6912	553	2	wire	wire	NN
6912	553	3	basket	basket	NN
6912	553	4	may	may	MD
6912	553	5	be	be	VB
6912	553	6	placed	place	VBN
6912	553	7	in	in	IN
6912	553	8	the	the	DT
6912	553	9	rinsing	rinsing	JJ
6912	553	10	pan	pan	NN
6912	553	11	.	.	.
6912	554	1	Place	place	VB
6912	554	2	the	the	DT
6912	554	3	dishes	dish	NNS
6912	554	4	,	,	,
6912	554	5	a	a	DT
6912	554	6	few	few	JJ
6912	554	7	at	at	IN
6912	554	8	a	a	DT
6912	554	9	time	time	NN
6912	554	10	,	,	,
6912	554	11	in	in	IN
6912	554	12	the	the	DT
6912	554	13	dish	dish	NN
6912	554	14	-	-	HYPH
6912	554	15	pan	pan	NN
6912	554	16	.	.	.
6912	555	1	Wash	wash	VB
6912	555	2	the	the	DT
6912	555	3	cleanest	clean	JJS
6912	555	4	dishes	dish	NNS
6912	555	5	first	first	RB
6912	555	6	,	,	,
6912	555	7	usually	usually	RB
6912	555	8	in	in	IN
6912	555	9	the	the	DT
6912	555	10	following	follow	VBG
6912	555	11	order	order	NN
6912	555	12	:	:	:
6912	555	13	glasses	glass	NNS
6912	555	14	,	,	,
6912	555	15	silverware	silverware	NN
6912	555	16	,	,	,
6912	555	17	cups	cup	NNS
6912	555	18	,	,	,
6912	555	19	saucers	saucer	NNS
6912	555	20	,	,	,
6912	555	21	plates	plate	NNS
6912	555	22	,	,	,
6912	555	23	large	large	JJ
6912	555	24	dishes	dish	NNS
6912	555	25	,	,	,
6912	555	26	platters	platter	NNS
6912	555	27	,	,	,
6912	555	28	cooking	cooking	NN
6912	555	29	utensils	utensil	NNS
6912	555	30	,	,	,
6912	555	31	then	then	RB
6912	555	32	the	the	DT
6912	555	33	soap-	soap-	NN
6912	555	34	dish	dish	NN
6912	555	35	and	and	CC
6912	555	36	dish	dish	NN
6912	555	37	-	-	HYPH
6912	555	38	pan	pan	NN
6912	555	39	.	.	.
6912	556	1	In	in	IN
6912	556	2	washing	washing	NN
6912	556	3	decorated	decorate	VBD
6912	556	4	china	china	NNP
6912	556	5	,	,	,
6912	556	6	use	use	NN
6912	556	7	soap	soap	NN
6912	556	8	sparingly	sparingly	RB
6912	556	9	.	.	.
6912	557	1	Do	do	VB
6912	557	2	not	not	RB
6912	557	3	wash	wash	VB
6912	557	4	glassware	glassware	NN
6912	557	5	in	in	IN
6912	557	6	very	very	RB
6912	557	7	hot	hot	JJ
6912	557	8	water	water	NN
6912	557	9	.	.	.
6912	558	1	Use	Use	NNP
6912	558	2	slices	slice	NNS
6912	558	3	of	of	IN
6912	558	4	potato	potato	NN
6912	558	5	,	,	,
6912	558	6	finely	finely	RB
6912	558	7	torn	tear	VBN
6912	558	8	bits	bit	NNS
6912	558	9	of	of	IN
6912	558	10	blotting	blot	VBG
6912	558	11	paper	paper	NN
6912	558	12	,	,	,
6912	558	13	or	or	CC
6912	558	14	egg	egg	NN
6912	558	15	shells	shell	NNS
6912	558	16	to	to	TO
6912	558	17	clean	clean	VB
6912	558	18	the	the	DT
6912	558	19	inside	inside	NN
6912	558	20	of	of	IN
6912	558	21	water	water	NN
6912	558	22	bottles	bottle	NNS
6912	558	23	or	or	CC
6912	558	24	vinegar	vinegar	VB
6912	558	25	cruets	cruet	NNS
6912	558	26	.	.	.
6912	559	1	Wooden	wooden	RB
6912	559	2	-	-	HYPH
6912	559	3	handled	handle	VBN
6912	559	4	utensils	utensil	NNS
6912	559	5	or	or	CC
6912	559	6	the	the	DT
6912	559	7	cogs	cog	NNS
6912	559	8	of	of	IN
6912	559	9	the	the	DT
6912	559	10	Dover	Dover	NNP
6912	559	11	egg	egg	NN
6912	559	12	beater	beater	NN
6912	559	13	should	should	MD
6912	559	14	not	not	RB
6912	559	15	soak	soak	VB
6912	559	16	in	in	IN
6912	559	17	water	water	NN
6912	559	18	.	.	.
6912	560	1	If	if	IN
6912	560	2	the	the	DT
6912	560	3	cogs	cog	NNS
6912	560	4	of	of	IN
6912	560	5	the	the	DT
6912	560	6	egg	egg	NNP
6912	560	7	beater	beater	NN
6912	560	8	are	be	VBP
6912	560	9	soiled	soil	VBN
6912	560	10	,	,	,
6912	560	11	wipe	wipe	VB
6912	560	12	them	-PRON-	PRP
6912	560	13	with	with	IN
6912	560	14	a	a	DT
6912	560	15	damp	damp	JJ
6912	560	16	cloth	cloth	NN
6912	560	17	.	.	.
6912	561	1	Change	change	VB
6912	561	2	the	the	DT
6912	561	3	dish	dish	NN
6912	561	4	-	-	HYPH
6912	561	5	water	water	NN
6912	561	6	occasionally	occasionally	RB
6912	561	7	,	,	,
6912	561	8	not	not	RB
6912	561	9	allowing	allow	VBG
6912	561	10	it	-PRON-	PRP
6912	561	11	to	to	TO
6912	561	12	become	become	VB
6912	561	13	cold	cold	JJ
6912	561	14	or	or	CC
6912	561	15	greasy	greasy	JJ
6912	561	16	.	.	.
6912	562	1	[	[	-LRB-
6912	562	2	Illustration	illustration	NN
6912	562	3	:	:	:
6912	562	4	FIGURE	FIGURE	NNP
6912	562	5	4.--DISH	4.--DISH	NNP
6912	562	6	-	-	HYPH
6912	562	7	DRAINER	DRAINER	NNP
6912	562	8	.	.	.
6912	562	9	]	]	-RRB-
6912	563	1	Wash	wash	VB
6912	563	2	steel	steel	NN
6912	563	3	knives	knife	NNS
6912	563	4	and	and	CC
6912	563	5	forks	fork	NNS
6912	563	6	and	and	CC
6912	563	7	place	place	VB
6912	563	8	them	-PRON-	PRP
6912	563	9	without	without	IN
6912	563	10	rinsing	rinse	VBG
6912	563	11	on	on	IN
6912	563	12	a	a	DT
6912	563	13	tin	tin	NN
6912	563	14	pan	pan	NN
6912	563	15	to	to	IN
6912	563	16	scour	scour	NN
6912	563	17	.	.	.
6912	564	1	With	with	IN
6912	564	2	a	a	DT
6912	564	3	cork	cork	NN
6912	564	4	apply	apply	NN
6912	564	5	powdered	powder	VBN
6912	564	6	bath	bath	NN
6912	564	7	brick	brick	NN
6912	564	8	or	or	CC
6912	564	9	other	other	JJ
6912	564	10	scouring	scour	VBG
6912	564	11	material	material	NN
6912	564	12	to	to	IN
6912	564	13	the	the	DT
6912	564	14	steel	steel	NN
6912	564	15	.	.	.
6912	565	1	Again	again	RB
6912	565	2	wash	wash	VB
6912	565	3	the	the	DT
6912	565	4	scoured	scoured	JJ
6912	565	5	utensils	utensil	NNS
6912	565	6	,	,	,
6912	565	7	rinse	rinse	NN
6912	565	8	,	,	,
6912	565	9	and	and	CC
6912	565	10	dry	dry	JJ
6912	565	11	.	.	.
6912	566	1	If	if	IN
6912	566	2	there	there	EX
6912	566	3	are	be	VBP
6912	566	4	any	any	DT
6912	566	5	stains	stain	NNS
6912	566	6	on	on	IN
6912	566	7	tin	tin	NN
6912	566	8	,	,	,
6912	566	9	iron	iron	NN
6912	566	10	,	,	,
6912	566	11	or	or	CC
6912	566	12	enamel	enamel	NNP
6912	566	13	ware	ware	NNP
6912	566	14	,	,	,
6912	566	15	remove	remove	VBP
6912	566	16	with	with	IN
6912	566	17	scouring	scour	VBG
6912	566	18	soap	soap	NN
6912	566	19	.	.	.
6912	567	1	Apply	apply	VB
6912	567	2	the	the	DT
6912	567	3	latter	latter	NN
6912	567	4	with	with	IN
6912	567	5	a	a	DT
6912	567	6	cork	cork	NN
6912	567	7	,	,	,
6912	567	8	or	or	CC
6912	567	9	wring	wring	VB
6912	567	10	out	out	RP
6912	567	11	the	the	DT
6912	567	12	dish	dish	NN
6912	567	13	-	-	HYPH
6912	567	14	cloth	cloth	NN
6912	567	15	as	as	RB
6912	567	16	dry	dry	JJ
6912	567	17	as	as	IN
6912	567	18	possible	possible	JJ
6912	567	19	,	,	,
6912	567	20	rub	rub	VB
6912	567	21	scouring	scour	VBG
6912	567	22	soap	soap	NN
6912	567	23	on	on	IN
6912	567	24	it	-PRON-	PRP
6912	567	25	,	,	,
6912	567	26	and	and	CC
6912	567	27	apply	apply	VB
6912	567	28	to	to	IN
6912	567	29	the	the	DT
6912	567	30	utensils	utensil	NNS
6912	567	31	.	.	.
6912	568	1	Scrub	scrub	JJ
6912	568	2	meat	meat	NN
6912	568	3	,	,	,
6912	568	4	pastry	pastry	NN
6912	568	5	or	or	CC
6912	568	6	bread	bread	NN
6912	568	7	boards	board	NNS
6912	568	8	,	,	,
6912	568	9	wooden	wooden	JJ
6912	568	10	rolling	rolling	JJ
6912	568	11	pins	pin	NNS
6912	568	12	,	,	,
6912	568	13	and	and	CC
6912	568	14	wooden	wooden	JJ
6912	568	15	table	table	NN
6912	568	16	tops	top	NNS
6912	568	17	with	with	IN
6912	568	18	cold	cold	JJ
6912	568	19	water	water	NN
6912	568	20	and	and	CC
6912	568	21	scouring	scour	VBG
6912	568	22	soap	soap	NN
6912	568	23	.	.	.
6912	569	1	Then	then	RB
6912	569	2	rinse	rinse	NN
6912	569	3	and	and	CC
6912	569	4	wipe	wipe	VB
6912	569	5	the	the	DT
6912	569	6	scoured	scoured	JJ
6912	569	7	wood	wood	NN
6912	569	8	with	with	IN
6912	569	9	a	a	DT
6912	569	10	cloth	cloth	NN
6912	569	11	which	which	WDT
6912	569	12	is	be	VBZ
6912	569	13	free	free	JJ
6912	569	14	from	from	IN
6912	569	15	grease	grease	NN
6912	569	16	.	.	.
6912	570	1	If	if	IN
6912	570	2	it	-PRON-	PRP
6912	570	3	is	be	VBZ
6912	570	4	not	not	RB
6912	570	5	necessary	necessary	JJ
6912	570	6	to	to	TO
6912	570	7	scrub	scrub	VB
6912	570	8	meat	meat	NN
6912	570	9	,	,	,
6912	570	10	pastry	pastry	NN
6912	570	11	,	,	,
6912	570	12	or	or	CC
6912	570	13	bread	bread	NN
6912	570	14	boards	board	NNS
6912	570	15	on	on	IN
6912	570	16	both	both	DT
6912	570	17	sides	side	NNS
6912	570	18	,	,	,
6912	570	19	they	-PRON-	PRP
6912	570	20	should	should	MD
6912	570	21	be	be	VB
6912	570	22	rinsed	rinse	VBN
6912	570	23	on	on	IN
6912	570	24	the	the	DT
6912	570	25	clean	clean	JJ
6912	570	26	side	side	NN
6912	570	27	to	to	TO
6912	570	28	prevent	prevent	VB
6912	570	29	warping	warping	NN
6912	570	30	.	.	.
6912	571	1	[	[	-LRB-
6912	571	2	Illustration	illustration	NN
6912	571	3	:	:	:
6912	571	4	FIGURE	FIGURE	NNP
6912	571	5	5.--DISH	5.--dish	CD
6912	571	6	-	-	HYPH
6912	571	7	DRAINER	DRAINER	NNP
6912	571	8	.	.	.
6912	571	9	]	]	-RRB-
6912	572	1	RINSING	rinsing	NN
6912	572	2	AND	and	CC
6912	572	3	DRAINING	drain	VBG
6912	572	4	DISHES.--Place	DISHES.--Place	NNP
6912	572	5	the	the	DT
6912	572	6	washed	washed	JJ
6912	572	7	dishes	dish	NNS
6912	572	8	in	in	IN
6912	572	9	wire	wire	NN
6912	572	10	baskets	basket	NNS
6912	572	11	(	(	-LRB-
6912	572	12	see	see	VB
6912	572	13	Figures	Figures	NNP
6912	572	14	4	4	CD
6912	572	15	and	and	CC
6912	572	16	5	5	CD
6912	572	17	)	)	-RRB-
6912	572	18	or	or	CC
6912	572	19	in	in	IN
6912	572	20	dish	dish	NN
6912	572	21	-	-	HYPH
6912	572	22	racks	rack	NNS
6912	572	23	(	(	-LRB-
6912	572	24	see	see	VB
6912	572	25	Figures	Figures	NNP
6912	572	26	6	6	CD
6912	572	27	,	,	,
6912	572	28	7	7	CD
6912	572	29	,	,	,
6912	572	30	and	and	CC
6912	572	31	8)	8)	CD
6912	572	32	.	.	.
6912	573	1	If	if	IN
6912	573	2	the	the	DT
6912	573	3	former	former	NN
6912	573	4	has	have	VBZ
6912	573	5	been	be	VBN
6912	573	6	placed	place	VBN
6912	573	7	in	in	IN
6912	573	8	the	the	DT
6912	573	9	rinsing	rinsing	JJ
6912	573	10	pan	pan	NN
6912	573	11	,	,	,
6912	573	12	the	the	DT
6912	573	13	basket	basket	NN
6912	573	14	may	may	MD
6912	573	15	be	be	VB
6912	573	16	lifted	lift	VBN
6912	573	17	out	out	IN
6912	573	18	of	of	IN
6912	573	19	the	the	DT
6912	573	20	water	water	NN
6912	573	21	to	to	TO
6912	573	22	drain	drain	VB
6912	573	23	the	the	DT
6912	573	24	dishes	dish	NNS
6912	573	25	.	.	.
6912	574	1	In	in	IN
6912	574	2	case	case	NN
6912	574	3	the	the	DT
6912	574	4	washed	washed	JJ
6912	574	5	dishes	dish	NNS
6912	574	6	are	be	VBP
6912	574	7	placed	place	VBN
6912	574	8	in	in	IN
6912	574	9	dish-	dish-	JJ
6912	574	10	racks	rack	NNS
6912	574	11	,	,	,
6912	574	12	rinse	rinse	VB
6912	574	13	them	-PRON-	PRP
6912	574	14	by	by	IN
6912	574	15	pouring	pour	VBG
6912	574	16	hot	hot	JJ
6912	574	17	water	water	NN
6912	574	18	over	over	IN
6912	574	19	them	-PRON-	PRP
6912	574	20	and	and	CC
6912	574	21	let	let	VB
6912	574	22	them	-PRON-	PRP
6912	574	23	drain	drain	VB
6912	574	24	again	again	RB
6912	574	25	.	.	.
6912	575	1	[	[	-LRB-
6912	575	2	Illustration	illustration	NN
6912	575	3	:	:	:
6912	575	4	FIGURE	FIGURE	NNP
6912	575	5	6	6	CD
6912	575	6	-	-	HYPH
6912	575	7	-DISH	-dish	NN
6912	575	8	-	-	HYPH
6912	575	9	RACK	rack	NN
6912	575	10	.	.	.
6912	575	11	]	]	-RRB-
6912	576	1	DRYING	DRYING	NNP
6912	576	2	DISHES	DISHES	NNP
6912	576	3	AND	and	CC
6912	576	4	UTENSILS.--If	UTENSILS.--If	NNP
6912	576	5	such	such	JJ
6912	576	6	dishes	dish	NNS
6912	576	7	as	as	IN
6912	576	8	plates	plate	NNS
6912	576	9	,	,	,
6912	576	10	platters	platter	NNS
6912	576	11	,	,	,
6912	576	12	and	and	CC
6912	576	13	saucers	saucer	NNS
6912	576	14	are	be	VBP
6912	576	15	placed	place	VBN
6912	576	16	upright	upright	RB
6912	576	17	to	to	TO
6912	576	18	drain	drain	VB
6912	576	19	and	and	CC
6912	576	20	are	be	VBP
6912	576	21	rinsed	rinse	VBN
6912	576	22	with	with	IN
6912	576	23	very	very	RB
6912	576	24	hot	hot	JJ
6912	576	25	water	water	NN
6912	576	26	,	,	,
6912	576	27	no	no	DT
6912	576	28	towel	towel	NN
6912	576	29	-	-	HYPH
6912	576	30	drying	drying	NN
6912	576	31	is	be	VBZ
6912	576	32	required	require	VBN
6912	576	33	.	.	.
6912	577	1	Glassware	glassware	NN
6912	577	2	and	and	CC
6912	577	3	silver	silver	NN
6912	577	4	should	should	MD
6912	577	5	be	be	VB
6912	577	6	dried	dry	VBN
6912	577	7	with	with	IN
6912	577	8	a	a	DT
6912	577	9	soft	soft	JJ
6912	577	10	towel	towel	NN
6912	577	11	.	.	.
6912	578	1	Towels	Towels	NNP
6912	578	2	made	make	VBN
6912	578	3	from	from	IN
6912	578	4	flour	flour	NN
6912	578	5	sacks	sack	NNS
6912	578	6	or	or	CC
6912	578	7	from	from	IN
6912	578	8	glass	glass	NN
6912	578	9	toweling	toweling	NN
6912	578	10	are	be	VBP
6912	578	11	good	good	JJ
6912	578	12	for	for	IN
6912	578	13	this	this	DT
6912	578	14	purpose	purpose	NN
6912	578	15	.	.	.
6912	579	1	Coarser	coarser	NN
6912	579	2	towels	towel	NNS
6912	579	3	may	may	MD
6912	579	4	be	be	VB
6912	579	5	used	use	VBN
6912	579	6	to	to	TO
6912	579	7	dry	dry	VB
6912	579	8	cooking	cooking	NN
6912	579	9	utensils	utensil	NNS
6912	579	10	.	.	.
6912	580	1	To	to	TO
6912	580	2	prevent	prevent	VB
6912	580	3	rusting	rusting	NN
6912	580	4	,	,	,
6912	580	5	dry	dry	JJ
6912	580	6	tin	tin	NN
6912	580	7	,	,	,
6912	580	8	iron	iron	NN
6912	580	9	,	,	,
6912	580	10	and	and	CC
6912	580	11	steel	steel	NN
6912	580	12	utensils	utensil	NNS
6912	580	13	most	most	RBS
6912	580	14	thoroughly	thoroughly	RB
6912	580	15	.	.	.
6912	581	1	After	after	IN
6912	581	2	using	use	VBG
6912	581	3	a	a	DT
6912	581	4	towel	towel	NN
6912	581	5	on	on	IN
6912	581	6	these	these	DT
6912	581	7	wares	ware	NNS
6912	581	8	it	-PRON-	PRP
6912	581	9	is	be	VBZ
6912	581	10	well	well	JJ
6912	581	11	to	to	TO
6912	581	12	place	place	VB
6912	581	13	them	-PRON-	PRP
6912	581	14	on	on	IN
6912	581	15	the	the	DT
6912	581	16	back	back	NN
6912	581	17	of	of	IN
6912	581	18	the	the	DT
6912	581	19	range	range	NN
6912	581	20	or	or	CC
6912	581	21	in	in	IN
6912	581	22	the	the	DT
6912	581	23	warming	warming	NN
6912	581	24	oven	oven	NN
6912	581	25	.	.	.
6912	582	1	Woodenware	woodenware	NN
6912	582	2	should	should	MD
6912	582	3	be	be	VB
6912	582	4	allowed	allow	VBN
6912	582	5	to	to	TO
6912	582	6	dry	dry	VB
6912	582	7	thoroughly	thoroughly	RB
6912	582	8	in	in	IN
6912	582	9	the	the	DT
6912	582	10	open	open	JJ
6912	582	11	air	air	NN
6912	582	12	.	.	.
6912	583	1	Stand	stand	VB
6912	583	2	boards	board	NNS
6912	583	3	on	on	IN
6912	583	4	end	end	NN
6912	583	5	until	until	IN
6912	583	6	dry	dry	JJ
6912	583	7	.	.	.
6912	584	1	[	[	-LRB-
6912	584	2	Illustration	illustration	NN
6912	584	3	:	:	:
6912	584	4	FIGURE	FIGURE	NNP
6912	584	5	7.--DISH	7.--DISH	NNPS
6912	584	6	-	-	HYPH
6912	584	7	RACK	RACK	NNP
6912	584	8	.	.	.
6912	584	9	]	]	-RRB-
6912	585	1	CARE	care	NN
6912	585	2	OF	of	IN
6912	585	3	DISH	dish	NN
6912	585	4	-	-	HYPH
6912	585	5	TOWELS	towels	NN
6912	585	6	AND	and	CC
6912	585	7	CLOTHS.--Use	cloths.--use	JJ
6912	585	8	dish	dish	NN
6912	585	9	-	-	HYPH
6912	585	10	towels	towel	NNS
6912	585	11	and	and	CC
6912	585	12	cloths	cloth	NNS
6912	585	13	for	for	IN
6912	585	14	no	no	DT
6912	585	15	other	other	JJ
6912	585	16	purpose	purpose	NN
6912	585	17	than	than	IN
6912	585	18	washing	wash	VBG
6912	585	19	and	and	CC
6912	585	20	drying	dry	VBG
6912	585	21	dishes	dish	NNS
6912	585	22	.	.	.
6912	586	1	It	-PRON-	PRP
6912	586	2	is	be	VBZ
6912	586	3	a	a	DT
6912	586	4	matter	matter	NN
6912	586	5	of	of	IN
6912	586	6	much	much	JJ
6912	586	7	importance	importance	NN
6912	586	8	to	to	TO
6912	586	9	keep	keep	VB
6912	586	10	dish	dish	NN
6912	586	11	-	-	HYPH
6912	586	12	towels	towel	NNS
6912	586	13	and	and	CC
6912	586	14	cloths	cloth	NNS
6912	586	15	clean	clean	JJ
6912	586	16	.	.	.
6912	587	1	To	to	TO
6912	587	2	clean	clean	VB
6912	587	3	the	the	DT
6912	587	4	towels	towel	NNS
6912	587	5	and	and	CC
6912	587	6	cloths	cloth	NNS
6912	587	7	soak	soak	VBP
6912	587	8	them	-PRON-	PRP
6912	587	9	in	in	IN
6912	587	10	cold	cold	JJ
6912	587	11	water	water	NN
6912	587	12	.	.	.
6912	588	1	Then	then	RB
6912	588	2	wash	wash	VB
6912	588	3	in	in	RP
6912	588	4	hot	hot	JJ
6912	588	5	soapy	soapy	NN
6912	588	6	water	water	NN
6912	588	7	and	and	CC
6912	588	8	rinse	rinse	VB
6912	588	9	them	-PRON-	PRP
6912	588	10	well	well	RB
6912	588	11	.	.	.
6912	589	1	Wring	wring	NN
6912	589	2	,	,	,
6912	589	3	stretch	stretch	NN
6912	589	4	,	,	,
6912	589	5	and	and	CC
6912	589	6	hang	hang	VB
6912	589	7	to	to	TO
6912	589	8	dry	dry	VB
6912	589	9	on	on	IN
6912	589	10	a	a	DT
6912	589	11	rack	rack	NN
6912	589	12	,	,	,
6912	589	13	or	or	CC
6912	589	14	preferably	preferably	RB
6912	589	15	in	in	IN
6912	589	16	the	the	DT
6912	589	17	sun	sun	NN
6912	589	18	.	.	.
6912	590	1	At	at	IN
6912	590	2	least	least	JJS
6912	590	3	once	once	RB
6912	590	4	a	a	DT
6912	590	5	week	week	NN
6912	590	6	boil	boil	NN
6912	590	7	the	the	DT
6912	590	8	towels	towel	NNS
6912	590	9	.	.	.
6912	591	1	First	first	RB
6912	591	2	soak	soak	NNP
6912	591	3	,	,	,
6912	591	4	wash	wash	NN
6912	591	5	,	,	,
6912	591	6	and	and	CC
6912	591	7	rinse	rinse	VB
6912	591	8	them	-PRON-	PRP
6912	591	9	as	as	IN
6912	591	10	directed	direct	VBN
6912	591	11	above	above	RB
6912	591	12	.	.	.
6912	592	1	Then	then	RB
6912	592	2	place	place	VB
6912	592	3	them	-PRON-	PRP
6912	592	4	in	in	IN
6912	592	5	cold	cold	JJ
6912	592	6	water	water	NN
6912	592	7	and	and	CC
6912	592	8	heat	heat	VB
6912	592	9	the	the	DT
6912	592	10	water	water	NN
6912	592	11	until	until	IN
6912	592	12	it	-PRON-	PRP
6912	592	13	boils	boil	VBZ
6912	592	14	.	.	.
6912	593	1	Wring	wring	NN
6912	593	2	,	,	,
6912	593	3	stretch	stretch	NN
6912	593	4	,	,	,
6912	593	5	and	and	CC
6912	593	6	hang	hang	VB
6912	593	7	to	to	TO
6912	593	8	dry	dry	VB
6912	593	9	.	.	.
6912	594	1	[	[	-LRB-
6912	594	2	Illustration	illustration	NN
6912	594	3	:	:	:
6912	594	4	From	from	IN
6912	594	5	Home	Home	NNP
6912	594	6	Furnishing	Furnishing	NNP
6912	594	7	,	,	,
6912	594	8	by	by	IN
6912	594	9	Alice	Alice	NNP
6912	594	10	M	M	NNP
6912	594	11	Kellogg	Kellogg	NNP
6912	594	12	FIGURE	FIGURE	NNP
6912	594	13	8.--A	8.--a	CD
6912	594	14	RACK	RACK	NNS
6912	594	15	FOR	for	IN
6912	594	16	DRYING	drying	NN
6912	594	17	DISHES	DISHES	NNP
6912	594	18	.	.	.
6912	594	19	]	]	-RRB-
6912	595	1	CARE	care	VB
6912	595	2	OF	of	IN
6912	595	3	THE	the	DT
6912	595	4	SINK.--If	SINK.--If	NNP
6912	595	5	the	the	DT
6912	595	6	sink	sink	NN
6912	595	7	is	be	VBZ
6912	595	8	of	of	IN
6912	595	9	porcelain	porcelain	NN
6912	595	10	or	or	CC
6912	595	11	enamel	enamel	NNP
6912	595	12	,	,	,
6912	595	13	it	-PRON-	PRP
6912	595	14	may	may	MD
6912	595	15	be	be	VB
6912	595	16	cleaned	clean	VBN
6912	595	17	with	with	IN
6912	595	18	soap	soap	NN
6912	595	19	,	,	,
6912	595	20	but	but	CC
6912	595	21	not	not	RB
6912	595	22	with	with	IN
6912	595	23	scouring	scour	VBG
6912	595	24	soap	soap	NN
6912	595	25	or	or	CC
6912	595	26	powder	powder	NN
6912	595	27	.	.	.
6912	596	1	The	the	DT
6912	596	2	latter	latter	JJ
6912	596	3	wears	wear	VBZ
6912	596	4	away	away	RB
6912	596	5	the	the	DT
6912	596	6	smooth	smooth	JJ
6912	596	7	finish	finish	NN
6912	596	8	,	,	,
6912	596	9	makes	make	VBZ
6912	596	10	it	-PRON-	PRP
6912	596	11	slightly	slightly	RB
6912	596	12	rough	rough	JJ
6912	596	13	and	and	CC
6912	596	14	hence	hence	RB
6912	596	15	more	more	RBR
6912	596	16	difficult	difficult	JJ
6912	596	17	to	to	TO
6912	596	18	clean	clean	VB
6912	596	19	.	.	.
6912	597	1	Before	before	IN
6912	597	2	applying	apply	VBG
6912	597	3	soap	soap	NN
6912	597	4	to	to	IN
6912	597	5	a	a	DT
6912	597	6	sink	sink	NN
6912	597	7	,	,	,
6912	597	8	wring	wre	VBG
6912	597	9	out	out	RP
6912	597	10	the	the	DT
6912	597	11	cloth	cloth	NN
6912	597	12	used	use	VBN
6912	597	13	in	in	IN
6912	597	14	cleaning	clean	VBG
6912	597	15	it	-PRON-	PRP
6912	597	16	as	as	RB
6912	597	17	dry	dry	JJ
6912	597	18	as	as	IN
6912	597	19	possible	possible	JJ
6912	597	20	and	and	CC
6912	597	21	then	then	RB
6912	597	22	with	with	IN
6912	597	23	the	the	DT
6912	597	24	hand	hand	NN
6912	597	25	push	push	VB
6912	597	26	any	any	DT
6912	597	27	water	water	NN
6912	597	28	standing	stand	VBG
6912	597	29	in	in	IN
6912	597	30	the	the	DT
6912	597	31	sink	sink	NN
6912	597	32	down	down	IN
6912	597	33	the	the	DT
6912	597	34	drainpipe	drainpipe	NN
6912	597	35	.	.	.
6912	598	1	Then	then	RB
6912	598	2	apply	apply	VB
6912	598	3	soap	soap	NN
6912	598	4	to	to	IN
6912	598	5	the	the	DT
6912	598	6	cloth	cloth	NN
6912	598	7	and	and	CC
6912	598	8	wash	wash	VB
6912	598	9	the	the	DT
6912	598	10	sink	sink	NN
6912	598	11	.	.	.
6912	599	1	_	_	NNP
6912	599	2	Do	do	VBP
6912	599	3	not	not	RB
6912	599	4	let	let	VB
6912	599	5	the	the	DT
6912	599	6	water	water	NN
6912	599	7	run	run	VB
6912	599	8	from	from	IN
6912	599	9	the	the	DT
6912	599	10	faucet	faucet	NN
6912	599	11	while	while	IN
6912	599	12	cleaning	clean	VBG
6912	599	13	the	the	DT
6912	599	14	sink	sink	NN
6912	599	15	.	.	.
6912	599	16	_	_	XX
6912	599	17	If	if	IN
6912	599	18	the	the	DT
6912	599	19	dirt	dirt	NN
6912	599	20	and	and	CC
6912	599	21	grease	grease	NN
6912	599	22	on	on	IN
6912	599	23	a	a	DT
6912	599	24	sink	sink	NN
6912	599	25	do	do	VBP
6912	599	26	not	not	RB
6912	599	27	yield	yield	VB
6912	599	28	to	to	TO
6912	599	29	soap	soap	VB
6912	599	30	,	,	,
6912	599	31	apply	apply	VB
6912	599	32	a	a	DT
6912	599	33	small	small	JJ
6912	599	34	quantity	quantity	NN
6912	599	35	of	of	IN
6912	599	36	kerosene	kerosene	NN
6912	599	37	.	.	.
6912	600	1	After	after	IN
6912	600	2	cleaning	clean	VBG
6912	600	3	,	,	,
6912	600	4	rinse	rinse	VB
6912	600	5	the	the	DT
6912	600	6	sink	sink	NN
6912	600	7	by	by	IN
6912	600	8	opening	open	VBG
6912	600	9	the	the	DT
6912	600	10	hot	hot	JJ
6912	600	11	-	-	HYPH
6912	600	12	water	water	NN
6912	600	13	faucet	faucet	NN
6912	600	14	,	,	,
6912	600	15	letting	let	VBG
6912	600	16	a	a	DT
6912	600	17	generous	generous	JJ
6912	600	18	supply	supply	NN
6912	600	19	of	of	IN
6912	600	20	water	water	NN
6912	600	21	flow	flow	VB
6912	600	22	down	down	IN
6912	600	23	the	the	DT
6912	600	24	drain	drain	NN
6912	600	25	-	-	HYPH
6912	600	26	pipe	pipe	NN
6912	600	27	so	so	IN
6912	600	28	as	as	IN
6912	600	29	to	to	TO
6912	600	30	rinse	rinse	VB
6912	600	31	the	the	DT
6912	600	32	trap	trap	NN
6912	600	33	.	.	.
6912	601	1	The	the	DT
6912	601	2	drain	drain	NN
6912	601	3	-	-	HYPH
6912	601	4	pipe	pipe	NN
6912	601	5	and	and	CC
6912	601	6	trap	trap	NN
6912	601	7	of	of	IN
6912	601	8	a	a	DT
6912	601	9	sink	sink	NN
6912	601	10	need	need	NN
6912	601	11	special	special	JJ
6912	601	12	cleaning	cleaning	NN
6912	601	13	occasionally	occasionally	RB
6912	601	14	.	.	.
6912	602	1	This	this	DT
6912	602	2	is	be	VBZ
6912	602	3	often	often	RB
6912	602	4	done	do	VBN
6912	602	5	by	by	IN
6912	602	6	pouring	pour	VBG
6912	602	7	a	a	DT
6912	602	8	solution	solution	NN
6912	602	9	of	of	IN
6912	602	10	washing	washing	NN
6912	602	11	-	-	HYPH
6912	602	12	soda	soda	NN
6912	602	13	down	down	IN
6912	602	14	the	the	DT
6912	602	15	drain	drain	NN
6912	602	16	.	.	.
6912	603	1	If	if	IN
6912	603	2	this	this	DT
6912	603	3	is	be	VBZ
6912	603	4	used	use	VBN
6912	603	5	,	,	,
6912	603	6	special	special	JJ
6912	603	7	care	care	NN
6912	603	8	should	should	MD
6912	603	9	be	be	VB
6912	603	10	taken	take	VBN
6912	603	11	to	to	TO
6912	603	12	rinse	rinse	VB
6912	603	13	the	the	DT
6912	603	14	drain	drain	NN
6912	603	15	with	with	IN
6912	603	16	much	much	JJ
6912	603	17	hot	hot	JJ
6912	603	18	water	water	NN
6912	603	19	.	.	.
6912	604	1	As	as	IN
6912	604	2	previously	previously	RB
6912	604	3	explained	explain	VBN
6912	604	4	,	,	,
6912	604	5	grease	grease	NN
6912	604	6	and	and	CC
6912	604	7	washing	washing	NN
6912	604	8	-	-	HYPH
6912	604	9	soda	soda	NN
6912	604	10	form	form	NN
6912	604	11	soap	soap	NN
6912	604	12	.	.	.
6912	605	1	If	if	IN
6912	605	2	the	the	DT
6912	605	3	latter	latter	NN
6912	605	4	is	be	VBZ
6912	605	5	allowed	allow	VBN
6912	605	6	to	to	TO
6912	605	7	remain	remain	VB
6912	605	8	in	in	IN
6912	605	9	the	the	DT
6912	605	10	trap	trap	NN
6912	605	11	,	,	,
6912	605	12	it	-PRON-	PRP
6912	605	13	may	may	MD
6912	605	14	harden	harden	VB
6912	605	15	and	and	CC
6912	605	16	stop	stop	VB
6912	605	17	the	the	DT
6912	605	18	drain	drain	NN
6912	605	19	-	-	HYPH
6912	605	20	pipe	pipe	NN
6912	605	21	.	.	.
6912	606	1	Because	because	IN
6912	606	2	of	of	IN
6912	606	3	the	the	DT
6912	606	4	formation	formation	NN
6912	606	5	of	of	IN
6912	606	6	soap	soap	NN
6912	606	7	and	and	CC
6912	606	8	the	the	DT
6912	606	9	possible	possible	JJ
6912	606	10	stoppage	stoppage	NN
6912	606	11	of	of	IN
6912	606	12	the	the	DT
6912	606	13	drain	drain	NN
6912	606	14	-	-	HYPH
6912	606	15	pipe	pipe	NN
6912	606	16	when	when	WRB
6912	606	17	washing	washing	NN
6912	606	18	-	-	HYPH
6912	606	19	soda	soda	NN
6912	606	20	is	be	VBZ
6912	606	21	used	use	VBN
6912	606	22	,	,	,
6912	606	23	kerosene	kerosene	NNP
6912	606	24	is	be	VBZ
6912	606	25	advised	advise	VBN
6912	606	26	.	.	.
6912	607	1	To	to	TO
6912	607	2	use	use	VB
6912	607	3	this	this	DT
6912	607	4	,	,	,
6912	607	5	first	first	RB
6912	607	6	flush	flush	VBP
6912	607	7	the	the	DT
6912	607	8	drain	drain	NN
6912	607	9	with	with	IN
6912	607	10	about	about	IN
6912	607	11	half	half	PDT
6912	607	12	a	a	DT
6912	607	13	gallon	gallon	NN
6912	607	14	of	of	IN
6912	607	15	hot	hot	JJ
6912	607	16	water	water	NN
6912	607	17	.	.	.
6912	608	1	Immediately	immediately	RB
6912	608	2	pour	pour	VB
6912	608	3	in	in	IN
6912	608	4	one	one	CD
6912	608	5	half	half	NN
6912	608	6	cupful	cupful	JJ
6912	608	7	of	of	IN
6912	608	8	kerosene	kerosene	NN
6912	608	9	.	.	.
6912	609	1	Let	let	VB
6912	609	2	the	the	DT
6912	609	3	kerosene	kerosene	NN
6912	609	4	remain	remain	VB
6912	609	5	in	in	IN
6912	609	6	the	the	DT
6912	609	7	trap	trap	NN
6912	609	8	for	for	IN
6912	609	9	at	at	RB
6912	609	10	least	least	RBS
6912	609	11	5	5	CD
6912	609	12	minutes	minute	NNS
6912	609	13	.	.	.
6912	610	1	Then	then	RB
6912	610	2	rinse	rinse	VB
6912	610	3	with	with	IN
6912	610	4	another	another	DT
6912	610	5	half	half	JJ
6912	610	6	gallon	gallon	NN
6912	610	7	of	of	IN
6912	610	8	water	water	NN
6912	610	9	.	.	.
6912	611	1	Kerosene	kerosene	JJ
6912	611	2	emulsifies	emulsifie	NNS
6912	611	3	grease	grease	NN
6912	611	4	and	and	CC
6912	611	5	makes	make	VBZ
6912	611	6	it	-PRON-	PRP
6912	611	7	easy	easy	JJ
6912	611	8	to	to	TO
6912	611	9	rinse	rinse	VB
6912	611	10	away	away	RB
6912	611	11	.	.	.
6912	612	1	SUGGESTIONS	suggestion	NNS
6912	612	2	FOR	for	IN
6912	612	3	PERSONAL	personal	JJ
6912	612	4	NEATNESS	neatness	NN
6912	612	5	IN	in	IN
6912	612	6	THE	the	DT
6912	612	7	SCHOOL	SCHOOL	NNP
6912	612	8	KITCHEN	KITCHEN	NNP
6912	612	9	AND	and	CC
6912	612	10	AT	AT	NNP
6912	612	11	HOME.--For	home.--for	NN
6912	612	12	both	both	DT
6912	612	13	comfort	comfort	NN
6912	612	14	and	and	CC
6912	612	15	cleanliness	cleanliness	NN
6912	612	16	a	a	DT
6912	612	17	washable	washable	JJ
6912	612	18	gown	gown	NN
6912	612	19	should	should	MD
6912	612	20	be	be	VB
6912	612	21	worn	wear	VBN
6912	612	22	in	in	IN
6912	612	23	the	the	DT
6912	612	24	kitchen	kitchen	NN
6912	612	25	or	or	CC
6912	612	26	the	the	DT
6912	612	27	gown	gown	NN
6912	612	28	should	should	MD
6912	612	29	be	be	VB
6912	612	30	well	well	RB
6912	612	31	covered	cover	VBN
6912	612	32	by	by	IN
6912	612	33	an	an	DT
6912	612	34	apron	apron	NN
6912	612	35	.	.	.
6912	613	1	It	-PRON-	PRP
6912	613	2	is	be	VBZ
6912	613	3	advisable	advisable	JJ
6912	613	4	to	to	TO
6912	613	5	cover	cover	VB
6912	613	6	the	the	DT
6912	613	7	hair	hair	NN
6912	613	8	with	with	IN
6912	613	9	a	a	DT
6912	613	10	hair	hair	NN
6912	613	11	net	net	NN
6912	613	12	or	or	CC
6912	613	13	cap	cap	NN
6912	613	14	.	.	.
6912	614	1	Rings	ring	NNS
6912	614	2	are	be	VBP
6912	614	3	an	an	DT
6912	614	4	inconvenience	inconvenience	NN
6912	614	5	when	when	WRB
6912	614	6	worn	wear	VBN
6912	614	7	in	in	IN
6912	614	8	the	the	DT
6912	614	9	kitchen	kitchen	NN
6912	614	10	.	.	.
6912	615	1	The	the	DT
6912	615	2	hands	hand	NNS
6912	615	3	should	should	MD
6912	615	4	be	be	VB
6912	615	5	washed	wash	VBN
6912	615	6	_	_	NNP
6912	615	7	before	before	IN
6912	615	8	_	_	NNP
6912	615	9	preparing	prepare	VBG
6912	615	10	or	or	CC
6912	615	11	cooking	cook	VBG
6912	615	12	food	food	NN
6912	615	13	,	,	,
6912	615	14	and	and	CC
6912	615	15	_	_	NNP
6912	615	16	after	after	IN
6912	615	17	_	_	NNP
6912	615	18	touching	touch	VBG
6912	615	19	the	the	DT
6912	615	20	hair	hair	NN
6912	615	21	or	or	CC
6912	615	22	handkerchief	handkerchief	NN
6912	615	23	.	.	.
6912	616	1	It	-PRON-	PRP
6912	616	2	is	be	VBZ
6912	616	3	desirable	desirable	JJ
6912	616	4	to	to	TO
6912	616	5	have	have	VB
6912	616	6	a	a	DT
6912	616	7	hand	hand	NN
6912	616	8	towel	towel	NN
6912	616	9	conveniently	conveniently	RB
6912	616	10	placed	place	VBN
6912	616	11	.	.	.
6912	617	1	_	_	IN
6912	617	2	Clean	clean	JJ
6912	617	3	cooking	cooking	NN
6912	617	4	_	_	NNP
6912	617	5	means	mean	VBZ
6912	617	6	_	_	NNP
6912	617	7	clean	clean	JJ
6912	617	8	tasting	tasting	NN
6912	617	9	_	_	NNP
6912	617	10	.	.	.
6912	618	1	This	this	DT
6912	618	2	can	can	MD
6912	618	3	be	be	VB
6912	618	4	done	do	VBN
6912	618	5	by	by	IN
6912	618	6	taking	take	VBG
6912	618	7	some	some	DT
6912	618	8	of	of	IN
6912	618	9	the	the	DT
6912	618	10	food	food	NN
6912	618	11	with	with	IN
6912	618	12	the	the	DT
6912	618	13	cooking	cooking	NN
6912	618	14	spoon	spoon	NN
6912	618	15	and	and	CC
6912	618	16	then	then	RB
6912	618	17	pouring	pour	VBG
6912	618	18	it	-PRON-	PRP
6912	618	19	from	from	IN
6912	618	20	the	the	DT
6912	618	21	cooking	cooking	NN
6912	618	22	spoon	spoon	NN
6912	618	23	into	into	IN
6912	618	24	a	a	DT
6912	618	25	teaspoon	teaspoon	NN
6912	618	26	.	.	.
6912	619	1	Taste	taste	NN
6912	619	2	from	from	IN
6912	619	3	the	the	DT
6912	619	4	teaspoon	teaspoon	NN
6912	619	5	.	.	.
6912	620	1	QUESTIONS	QUESTIONS	NNP
6912	620	2	Are	be	VBP
6912	620	3	apples	apple	NNS
6912	620	4	sold	sell	VBN
6912	620	5	by	by	IN
6912	620	6	weight	weight	NN
6912	620	7	or	or	CC
6912	620	8	by	by	IN
6912	620	9	measure	measure	NN
6912	620	10	,	,	,
6912	620	11	_	_	NNP
6912	620	12	i.e.	i.e.	FW
6912	620	13	_	_	NNP
6912	620	14	by	by	IN
6912	620	15	the	the	DT
6912	620	16	pound	pound	NN
6912	620	17	or	or	CC
6912	620	18	peck	peck	NN
6912	620	19	?	?	.
6912	621	1	What	what	WP
6912	621	2	is	be	VBZ
6912	621	3	the	the	DT
6912	621	4	price	price	NN
6912	621	5	per	per	IN
6912	621	6	pound	pound	NN
6912	621	7	or	or	CC
6912	621	8	per	per	IN
6912	621	9	peck	peck	NN
6912	621	10	of	of	IN
6912	621	11	apples	apple	NNS
6912	621	12	?	?	.
6912	622	1	Why	why	WRB
6912	622	2	should	should	MD
6912	622	3	dishes	dish	NNS
6912	622	4	which	which	WDT
6912	622	5	have	have	VBP
6912	622	6	held	hold	VBN
6912	622	7	milk	milk	NN
6912	622	8	,	,	,
6912	622	9	cream	cream	NN
6912	622	10	,	,	,
6912	622	11	egg	egg	NN
6912	622	12	,	,	,
6912	622	13	flour	flour	NN
6912	622	14	,	,	,
6912	622	15	or	or	CC
6912	622	16	starch	starch	NN
6912	622	17	be	be	VB
6912	622	18	rinsed	rinse	VBN
6912	622	19	with	with	IN
6912	622	20	_	_	NNP
6912	622	21	cold	cold	JJ
6912	622	22	_	_	NNP
6912	622	23	water	water	NN
6912	622	24	?	?	.
6912	623	1	Why	why	WRB
6912	623	2	should	should	MD
6912	623	3	dishes	dish	NNS
6912	623	4	having	have	VBG
6912	623	5	contained	contain	VBN
6912	623	6	sugar	sugar	NN
6912	623	7	or	or	CC
6912	623	8	sirup	sirup	NN
6912	623	9	be	be	VB
6912	623	10	soaked	soak	VBN
6912	623	11	in	in	IN
6912	623	12	_	_	NNP
6912	623	13	hot	hot	JJ
6912	623	14	_	_	NNP
6912	623	15	water	water	NN
6912	623	16	?	?	.
6912	624	1	Why	why	WRB
6912	624	2	should	should	MD
6912	624	3	greasy	greasy	VB
6912	624	4	dishes	dish	NNS
6912	624	5	and	and	CC
6912	624	6	utensils	utensil	NNS
6912	624	7	be	be	VB
6912	624	8	wiped	wipe	VBN
6912	624	9	with	with	IN
6912	624	10	paper	paper	NN
6912	624	11	and	and	CC
6912	624	12	then	then	RB
6912	624	13	rinsed	rinse	VBD
6912	624	14	with	with	IN
6912	624	15	hot	hot	JJ
6912	624	16	water	water	NN
6912	624	17	before	before	IN
6912	624	18	washing	wash	VBG
6912	624	19	?	?	.
6912	625	1	Why	why	WRB
6912	625	2	should	should	MD
6912	625	3	not	not	RB
6912	625	4	a	a	DT
6912	625	5	bar	bar	NN
6912	625	6	of	of	IN
6912	625	7	soap	soap	NN
6912	625	8	"	"	``
6912	625	9	soak	soak	NN
6912	625	10	"	"	''
6912	625	11	in	in	IN
6912	625	12	dish	dish	NN
6912	625	13	-	-	HYPH
6912	625	14	water	water	NN
6912	625	15	?	?	.
6912	626	1	Why	why	WRB
6912	626	2	not	not	RB
6912	626	3	_	_	NNP
6912	626	4	fill	fill	NN
6912	626	5	_	_	NNP
6912	626	6	the	the	DT
6912	626	7	dish	dish	NN
6912	626	8	-	-	HYPH
6912	626	9	pan	pan	NN
6912	626	10	with	with	IN
6912	626	11	soiled	soiled	JJ
6912	626	12	dishes	dish	NNS
6912	626	13	?	?	.
6912	627	1	Why	why	WRB
6912	627	2	should	should	MD
6912	627	3	glass	glass	NN
6912	627	4	be	be	VB
6912	627	5	washed	wash	VBN
6912	627	6	in	in	IN
6912	627	7	warm	warm	NNP
6912	627	8	(	(	-LRB-
6912	627	9	not	not	RB
6912	627	10	hot	hot	JJ
6912	627	11	)	)	-RRB-
6912	627	12	water	water	NN
6912	627	13	?	?	.
6912	628	1	Why	why	WRB
6912	628	2	should	should	MD
6912	628	3	not	not	RB
6912	628	4	wooden	wooden	RB
6912	628	5	-	-	HYPH
6912	628	6	handled	handle	VBN
6912	628	7	utensils	utensil	NNS
6912	628	8	and	and	CC
6912	628	9	the	the	DT
6912	628	10	cogs	cog	NNS
6912	628	11	of	of	IN
6912	628	12	the	the	DT
6912	628	13	Dover	Dover	NNP
6912	628	14	egg	egg	NN
6912	628	15	beater	beater	NN
6912	628	16	"	"	``
6912	628	17	soak	soak	NN
6912	628	18	"	"	''
6912	628	19	in	in	IN
6912	628	20	dish	dish	NN
6912	628	21	-	-	HYPH
6912	628	22	water	water	NN
6912	628	23	?	?	.
6912	629	1	Why	why	WRB
6912	629	2	should	should	MD
6912	629	3	glass	glass	VB
6912	629	4	and	and	CC
6912	629	5	silver	silver	NN
6912	629	6	be	be	VB
6912	629	7	wiped	wipe	VBN
6912	629	8	with	with	IN
6912	629	9	a	a	DT
6912	629	10	soft	soft	JJ
6912	629	11	towel	towel	NN
6912	629	12	?	?	.
6912	630	1	Why	why	WRB
6912	630	2	should	should	MD
6912	630	3	tin	tin	VB
6912	630	4	,	,	,
6912	630	5	iron	iron	NN
6912	630	6	,	,	,
6912	630	7	and	and	CC
6912	630	8	steel	steel	NN
6912	630	9	utensils	utensil	NNS
6912	630	10	be	be	VB
6912	630	11	dried	dry	VBN
6912	630	12	most	most	RBS
6912	630	13	thoroughly	thoroughly	RB
6912	630	14	?	?	.
6912	631	1	Why	why	WRB
6912	631	2	should	should	MD
6912	631	3	woodenware	woodenware	VB
6912	631	4	be	be	VB
6912	631	5	allowed	allow	VBN
6912	631	6	to	to	TO
6912	631	7	dry	dry	VB
6912	631	8	in	in	IN
6912	631	9	the	the	DT
6912	631	10	open	open	JJ
6912	631	11	air	air	NN
6912	631	12	?	?	.
6912	632	1	(	(	-LRB-
6912	632	2	See	see	VB
6912	632	3	Experiment	Experiment	NNP
6912	632	4	87	87	CD
6912	632	5	.	.	.
6912	632	6	)	)	-RRB-
6912	633	1	Why	why	WRB
6912	633	2	should	should	MD
6912	633	3	dish	dish	VB
6912	633	4	-	-	HYPH
6912	633	5	towels	towel	NNS
6912	633	6	be	be	VB
6912	633	7	placed	place	VBN
6912	633	8	in	in	IN
6912	633	9	boiling	boil	VBG
6912	633	10	water	water	NN
6912	633	11	during	during	IN
6912	633	12	laundering	laundering	NN
6912	633	13	?	?	.
6912	634	1	Why	why	WRB
6912	634	2	should	should	MD
6912	634	3	scouring	scour	VBG
6912	634	4	soap	soap	NN
6912	634	5	or	or	CC
6912	634	6	powder	powder	NN
6912	634	7	not	not	RB
6912	634	8	be	be	VB
6912	634	9	used	use	VBN
6912	634	10	in	in	IN
6912	634	11	cleaning	clean	VBG
6912	634	12	a	a	DT
6912	634	13	porcelain	porcelain	NN
6912	634	14	or	or	CC
6912	634	15	enamel	enamel	NN
6912	634	16	sink	sink	NN
6912	634	17	?	?	.
6912	635	1	What	what	WP
6912	635	2	is	be	VBZ
6912	635	3	the	the	DT
6912	635	4	purpose	purpose	NN
6912	635	5	of	of	IN
6912	635	6	wringing	wring	VBG
6912	635	7	out	out	RP
6912	635	8	dry	dry	VB
6912	635	9	a	a	DT
6912	635	10	sink	sink	NN
6912	635	11	-	-	HYPH
6912	635	12	cloth	cloth	NN
6912	635	13	and	and	CC
6912	635	14	letting	let	VBG
6912	635	15	no	no	DT
6912	635	16	water	water	NN
6912	635	17	run	run	VB
6912	635	18	from	from	IN
6912	635	19	the	the	DT
6912	635	20	faucet	faucet	NN
6912	635	21	while	while	IN
6912	635	22	cleaning	clean	VBG
6912	635	23	a	a	DT
6912	635	24	sink	sink	NN
6912	635	25	?	?	.
6912	636	1	LESSON	LESSON	NNP
6912	636	2	II	II	NNP
6912	636	3	MEASUREMENTS	measurement	NNS
6912	636	4	--	--	:
6912	636	5	STUFFED	stuffed	NN
6912	636	6	AND	and	CC
6912	636	7	SCALLOPED	SCALLOPED	NNP
6912	636	8	TOMATOES	TOMATOES	NNP
6912	636	9	EXPERIMENT	experiment	NN
6912	636	10	1	1	CD
6912	636	11	:	:	:
6912	636	12	[	[	-LRB-
6912	636	13	Footnote	footnote	NN
6912	636	14	2	2	CD
6912	636	15	:	:	:
6912	636	16	The	the	DT
6912	636	17	pupil	pupil	NN
6912	636	18	should	should	MD
6912	636	19	record	record	VB
6912	636	20	each	each	DT
6912	636	21	experiment	experiment	NN
6912	636	22	in	in	IN
6912	636	23	a	a	DT
6912	636	24	notebook	notebook	NN
6912	636	25	in	in	IN
6912	636	26	a	a	DT
6912	636	27	methodical	methodical	JJ
6912	636	28	way	way	NN
6912	636	29	,	,	,
6912	636	30	giving	give	VBG
6912	636	31	(	(	-LRB-
6912	636	32	_	_	NNP
6912	636	33	a	a	DT
6912	636	34	_	_	NNP
6912	636	35	)	)	-RRB-
6912	636	36	the	the	DT
6912	636	37	aim	aim	NN
6912	636	38	of	of	IN
6912	636	39	the	the	DT
6912	636	40	experiment	experiment	NN
6912	636	41	,	,	,
6912	636	42	(	(	-LRB-
6912	636	43	_	_	NNP
6912	636	44	b	b	NNP
6912	636	45	_	_	NNP
6912	636	46	)	)	-RRB-
6912	636	47	the	the	DT
6912	636	48	process	process	NN
6912	636	49	,	,	,
6912	636	50	(	(	-LRB-
6912	636	51	_	_	NNP
6912	636	52	c	c	NNP
6912	636	53	_	_	NNP
6912	636	54	)	)	-RRB-
6912	636	55	the	the	DT
6912	636	56	result	result	NN
6912	636	57	,	,	,
6912	636	58	and	and	CC
6912	636	59	(	(	-LRB-
6912	636	60	_	_	NNP
6912	636	61	d	d	NNP
6912	636	62	_	_	NNP
6912	636	63	)	)	-RRB-
6912	636	64	the	the	DT
6912	636	65	conclusion	conclusion	NN
6912	636	66	or	or	CC
6912	636	67	practical	practical	JJ
6912	636	68	application	application	NN
6912	636	69	.	.	.
6912	636	70	]	]	-RRB-
6912	637	1	MEASUREMENT	MEASUREMENT	NNP
6912	637	2	EQUIVALENTS.--In	equivalents.--in	XX
6912	637	3	measuring	measure	VBG
6912	637	4	solid	solid	JJ
6912	637	5	materials	material	NNS
6912	637	6	with	with	IN
6912	637	7	teaspoon	teaspoon	NN
6912	637	8	,	,	,
6912	637	9	tablespoon	tablespoon	NN
6912	637	10	,	,	,
6912	637	11	or	or	CC
6912	637	12	standard	standard	JJ
6912	637	13	measuring	measure	VBG
6912	637	14	cup	cup	NN
6912	637	15	(	(	-LRB-
6912	637	16	see	see	VB
6912	637	17	Figure	Figure	NNP
6912	637	18	9	9	CD
6912	637	19	)	)	-RRB-
6912	637	20	,	,	,
6912	637	21	fill	fill	VB
6912	637	22	the	the	DT
6912	637	23	measuring	measure	VBG
6912	637	24	utensil	utensil	JJ
6912	637	25	with	with	IN
6912	637	26	the	the	DT
6912	637	27	material	material	NN
6912	637	28	and	and	CC
6912	637	29	then	then	RB
6912	637	30	"	"	``
6912	637	31	level	level	NN
6912	637	32	"	"	''
6912	637	33	it	-PRON-	PRP
6912	637	34	with	with	IN
6912	637	35	a	a	DT
6912	637	36	knife	knife	NN
6912	637	37	.	.	.
6912	638	1	Use	use	VB
6912	638	2	both	both	CC
6912	638	3	water	water	NN
6912	638	4	and	and	CC
6912	638	5	flour	flour	NN
6912	638	6	or	or	CC
6912	638	7	sugar	sugar	NN
6912	638	8	for	for	IN
6912	638	9	the	the	DT
6912	638	10	following	follow	VBG
6912	638	11	measurements	measurement	NNS
6912	638	12	:	:	:
6912	638	13	(	(	-LRB-
6912	638	14	_	_	NNP
6912	638	15	a	a	DT
6912	638	16	_	_	NN
6912	638	17	)	)	-RRB-
6912	638	18	Find	find	VB
6912	638	19	the	the	DT
6912	638	20	number	number	NN
6912	638	21	of	of	IN
6912	638	22	teaspoonfuls	teaspoonful	NNS
6912	638	23	in	in	IN
6912	638	24	one	one	CD
6912	638	25	tablespoonful	tablespoonful	NN
6912	638	26	(	(	-LRB-
6912	638	27	_	_	NNP
6912	638	28	b	b	NNP
6912	638	29	_	_	NNP
6912	638	30	)	)	-RRB-
6912	638	31	Find	find	VB
6912	638	32	the	the	DT
6912	638	33	number	number	NN
6912	638	34	of	of	IN
6912	638	35	tablespoonfuls	tablespoonful	NNS
6912	638	36	in	in	IN
6912	638	37	one	one	CD
6912	638	38	cup	cup	NN
6912	638	39	(	(	-LRB-
6912	638	40	_	_	NNP
6912	638	41	c	c	NNP
6912	638	42	_	_	NNP
6912	638	43	)	)	-RRB-
6912	638	44	Find	find	VB
6912	638	45	the	the	DT
6912	638	46	number	number	NN
6912	638	47	of	of	IN
6912	638	48	cupfuls	cupful	NNS
6912	638	49	in	in	IN
6912	638	50	one	one	CD
6912	638	51	pint	pint	NN
6912	638	52	Half	half	PDT
6912	638	53	a	a	DT
6912	638	54	spoonful	spoonful	JJ
6912	638	55	is	be	VBZ
6912	638	56	obtained	obtain	VBN
6912	638	57	by	by	IN
6912	638	58	dividing	divide	VBG
6912	638	59	through	through	IN
6912	638	60	the	the	DT
6912	638	61	middle	middle	NN
6912	638	62	lengthwise	lengthwise	IN
6912	638	63	A	a	DT
6912	638	64	quarter	quarter	NN
6912	638	65	of	of	IN
6912	638	66	a	a	DT
6912	638	67	spoonful	spoonful	JJ
6912	638	68	is	be	VBZ
6912	638	69	obtained	obtain	VBN
6912	638	70	by	by	IN
6912	638	71	dividing	divide	VBG
6912	638	72	a	a	DT
6912	638	73	half	half	JJ
6912	638	74	crosswise	crosswise	NN
6912	638	75	[	[	-LRB-
6912	638	76	Illustration	illustration	NN
6912	638	77	:	:	:
6912	638	78	FIGURE	FIGURE	NNP
6912	638	79	9	9	CD
6912	638	80	-	-	HYPH
6912	638	81	-UTENSILS	-utensils	NN
6912	638	82	FOR	for	IN
6912	638	83	MEASURING	MEASURING	NNP
6912	638	84	AND	and	CC
6912	638	85	WEIGHING	weighing	NN
6912	638	86	FOODS	FOODS	NNPS
6912	638	87	]	]	-RRB-
6912	638	88	An	an	DT
6912	638	89	eighth	eighth	NN
6912	638	90	of	of	IN
6912	638	91	a	a	DT
6912	638	92	spoonful	spoonful	JJ
6912	638	93	is	be	VBZ
6912	638	94	obtained	obtain	VBN
6912	638	95	by	by	IN
6912	638	96	dividing	divide	VBG
6912	638	97	a	a	DT
6912	638	98	quarter	quarter	NN
6912	638	99	diagonally	diagonally	RB
6912	638	100	A	a	DT
6912	638	101	third	third	NN
6912	638	102	of	of	IN
6912	638	103	a	a	DT
6912	638	104	spoonful	spoonful	JJ
6912	638	105	is	be	VBZ
6912	638	106	obtained	obtain	VBN
6912	638	107	by	by	IN
6912	638	108	dividing	divide	VBG
6912	638	109	twice	twice	RB
6912	638	110	crosswise	crosswise	NN
6912	638	111	A	a	DT
6912	638	112	set	set	NN
6912	638	113	of	of	IN
6912	638	114	measuring	measure	VBG
6912	638	115	spoons	spoon	NNS
6912	638	116	(	(	-LRB-
6912	638	117	see	see	VB
6912	638	118	Figure	Figure	NNP
6912	638	119	9	9	CD
6912	638	120	)	)	-RRB-
6912	638	121	is	be	VBZ
6912	638	122	most	most	RBS
6912	638	123	convenient	convenient	JJ
6912	638	124	for	for	IN
6912	638	125	measuring	measure	VBG
6912	638	126	fractional	fractional	JJ
6912	638	127	teaspoonfuls	teaspoonful	NNS
6912	638	128	NEED	NEED	NNP
6912	638	129	OF	of	IN
6912	638	130	ACCURACY	ACCURACY	NNP
6912	638	131	--	--	:
6912	638	132	When	when	WRB
6912	638	133	learning	learn	VBG
6912	638	134	to	to	TO
6912	638	135	cook	cook	VB
6912	638	136	,	,	,
6912	638	137	it	-PRON-	PRP
6912	638	138	is	be	VBZ
6912	638	139	necessary	necessary	JJ
6912	638	140	to	to	TO
6912	638	141	measure	measure	VB
6912	638	142	all	all	DT
6912	638	143	ingredients	ingredient	NNS
6912	638	144	with	with	IN
6912	638	145	exactness	exactness	NN
6912	638	146	.	.	.
6912	639	1	Experienced	experienced	JJ
6912	639	2	cooks	cook	NNS
6912	639	3	can	can	MD
6912	639	4	measure	measure	VB
6912	639	5	some	some	DT
6912	639	6	ingredients	ingredient	NNS
6912	639	7	for	for	IN
6912	639	8	certain	certain	JJ
6912	639	9	purposes	purpose	NNS
6912	639	10	quite	quite	RB
6912	639	11	satisfactorily	satisfactorily	RB
6912	639	12	"	"	''
6912	639	13	by	by	IN
6912	639	14	eye	eye	NN
6912	639	15	"	"	''
6912	639	16	.	.	.
6912	640	1	The	the	DT
6912	640	2	result	result	NN
6912	640	3	is	be	VBZ
6912	640	4	satisfactory	satisfactory	JJ
6912	640	5	,	,	,
6912	640	6	however	however	RB
6912	640	7	,	,	,
6912	640	8	only	only	RB
6912	640	9	when	when	WRB
6912	640	10	the	the	DT
6912	640	11	cook	cook	NN
6912	640	12	has	have	VBZ
6912	640	13	established	establish	VBN
6912	640	14	her	-PRON-	PRP$
6912	640	15	own	own	JJ
6912	640	16	standards	standard	NNS
6912	640	17	of	of	IN
6912	640	18	measurements	measurement	NNS
6912	640	19	by	by	IN
6912	640	20	much	much	JJ
6912	640	21	practice	practice	NN
6912	640	22	.	.	.
6912	641	1	Even	even	RB
6912	641	2	then	then	RB
6912	641	3	many	many	JJ
6912	641	4	housewives	housewife	NNS
6912	641	5	are	be	VBP
6912	641	6	not	not	RB
6912	641	7	_	_	NNP
6912	641	8	sure	sure	JJ
6912	641	9	_	_	NNP
6912	641	10	of	of	IN
6912	641	11	success	success	NN
6912	641	12	.	.	.
6912	642	1	For	for	IN
6912	642	2	certain	certain	JJ
6912	642	3	foods	food	NNS
6912	642	4	the	the	DT
6912	642	5	ingredients	ingredient	NNS
6912	642	6	should	should	MD
6912	642	7	always	always	RB
6912	642	8	be	be	VB
6912	642	9	measured	measure	VBN
6912	642	10	accurately	accurately	RB
6912	642	11	,	,	,
6912	642	12	no	no	RB
6912	642	13	matter	matter	RB
6912	642	14	how	how	WRB
6912	642	15	skilful	skilful	JJ
6912	642	16	the	the	DT
6912	642	17	cook	cook	NN
6912	642	18	.	.	.
6912	643	1	As	as	RB
6912	643	2	far	far	RB
6912	643	3	as	as	IN
6912	643	4	possible	possible	JJ
6912	643	5	,	,	,
6912	643	6	the	the	DT
6912	643	7	exact	exact	JJ
6912	643	8	quantity	quantity	NN
6912	643	9	of	of	IN
6912	643	10	a	a	DT
6912	643	11	recipe	recipe	NN
6912	643	12	is	be	VBZ
6912	643	13	given	give	VBN
6912	643	14	in	in	IN
6912	643	15	this	this	DT
6912	643	16	text	text	NN
6912	643	17	.	.	.
6912	644	1	When	when	WRB
6912	644	2	the	the	DT
6912	644	3	quantity	quantity	NN
6912	644	4	of	of	IN
6912	644	5	an	an	DT
6912	644	6	ingredient	ingredient	NN
6912	644	7	is	be	VBZ
6912	644	8	too	too	RB
6912	644	9	small	small	JJ
6912	644	10	for	for	IN
6912	644	11	practical	practical	JJ
6912	644	12	measurement	measurement	NN
6912	644	13	,	,	,
6912	644	14	merely	merely	RB
6912	644	15	the	the	DT
6912	644	16	name	name	NN
6912	644	17	of	of	IN
6912	644	18	the	the	DT
6912	644	19	ingredient	ingredient	NN
6912	644	20	is	be	VBZ
6912	644	21	given	give	VBN
6912	644	22	and	and	CC
6912	644	23	no	no	DT
6912	644	24	definite	definite	JJ
6912	644	25	quantity	quantity	NN
6912	644	26	indicated	indicate	VBD
6912	644	27	.	.	.
6912	645	1	When	when	WRB
6912	645	2	large	large	JJ
6912	645	3	quantities	quantity	NNS
6912	645	4	of	of	IN
6912	645	5	materials	material	NNS
6912	645	6	are	be	VBP
6912	645	7	to	to	TO
6912	645	8	be	be	VB
6912	645	9	measured	measure	VBN
6912	645	10	,	,	,
6912	645	11	a	a	DT
6912	645	12	quart	quart	JJ
6912	645	13	measure	measure	NN
6912	645	14	on	on	IN
6912	645	15	which	which	WDT
6912	645	16	the	the	DT
6912	645	17	pint	pint	NN
6912	645	18	and	and	CC
6912	645	19	half	half	NN
6912	645	20	pint	pint	NN
6912	645	21	quantities	quantity	NNS
6912	645	22	are	be	VBP
6912	645	23	indicated	indicate	VBN
6912	645	24	usually	usually	RB
6912	645	25	proves	prove	VBZ
6912	645	26	more	more	RBR
6912	645	27	convenient	convenient	JJ
6912	645	28	than	than	IN
6912	645	29	a	a	DT
6912	645	30	measuring	measure	VBG
6912	645	31	cup	cup	NN
6912	645	32	.	.	.
6912	646	1	Many	many	JJ
6912	646	2	foods	food	NNS
6912	646	3	,	,	,
6912	646	4	especially	especially	RB
6912	646	5	fats	fat	NNS
6912	646	6	,	,	,
6912	646	7	are	be	VBP
6912	646	8	more	more	RBR
6912	646	9	conveniently	conveniently	RB
6912	646	10	weighed	weigh	VBN
6912	646	11	than	than	IN
6912	646	12	measured	measure	VBN
6912	646	13	.	.	.
6912	647	1	Kitchen	kitchen	NN
6912	647	2	scales	scale	NNS
6912	647	3	are	be	VBP
6912	647	4	a	a	DT
6912	647	5	useful	useful	JJ
6912	647	6	equipment	equipment	NN
6912	647	7	for	for	IN
6912	647	8	cooking	cooking	NN
6912	647	9	(	(	-LRB-
6912	647	10	see	see	VB
6912	647	11	Figure	Figure	NNP
6912	647	12	9	9	CD
6912	647	13	)	)	-RRB-
6912	647	14	.	.	.
6912	648	1	The	the	DT
6912	648	2	amateur	amateur	NN
6912	648	3	should	should	MD
6912	648	4	,	,	,
6912	648	5	however	however	RB
6912	648	6	,	,	,
6912	648	7	train	train	VB
6912	648	8	her	-PRON-	PRP$
6912	648	9	eye	eye	NN
6912	648	10	to	to	TO
6912	648	11	approximate	approximate	VB
6912	648	12	measurements	measurement	NNS
6912	648	13	.	.	.
6912	649	1	She	-PRON-	PRP
6912	649	2	should	should	MD
6912	649	3	learn	learn	VB
6912	649	4	to	to	TO
6912	649	5	estimate	estimate	VB
6912	649	6	the	the	DT
6912	649	7	size	size	NN
6912	649	8	of	of	IN
6912	649	9	saucepans	saucepan	NNS
6912	649	10	and	and	CC
6912	649	11	other	other	JJ
6912	649	12	cooking	cooking	NN
6912	649	13	utensils	utensil	NNS
6912	649	14	,	,	,
6912	649	15	and	and	CC
6912	649	16	also	also	RB
6912	649	17	of	of	IN
6912	649	18	serving	serve	VBG
6912	649	19	dishes	dish	NNS
6912	649	20	.	.	.
6912	650	1	Measure	measure	NN
6912	650	2	by	by	IN
6912	650	3	cupfuls	cupful	VBZ
6912	650	4	the	the	DT
6912	650	5	capacity	capacity	NN
6912	650	6	of	of	IN
6912	650	7	several	several	JJ
6912	650	8	utensils	utensil	NNS
6912	650	9	in	in	IN
6912	650	10	constant	constant	JJ
6912	650	11	use	use	NN
6912	650	12	and	and	CC
6912	650	13	thus	thus	RB
6912	650	14	establish	establish	VB
6912	650	15	a	a	DT
6912	650	16	few	few	JJ
6912	650	17	standards	standard	NNS
6912	650	18	of	of	IN
6912	650	19	measurement	measurement	NN
6912	650	20	.	.	.
6912	651	1	Also	also	RB
6912	651	2	it	-PRON-	PRP
6912	651	3	is	be	VBZ
6912	651	4	well	well	JJ
6912	651	5	to	to	TO
6912	651	6	be	be	VB
6912	651	7	on	on	IN
6912	651	8	the	the	DT
6912	651	9	alert	alert	NN
6912	651	10	to	to	TO
6912	651	11	learn	learn	VB
6912	651	12	the	the	DT
6912	651	13	proper	proper	JJ
6912	651	14	quantity	quantity	NN
6912	651	15	of	of	IN
6912	651	16	food	food	NN
6912	651	17	to	to	TO
6912	651	18	buy	buy	VB
6912	651	19	at	at	IN
6912	651	20	market	market	NN
6912	651	21	,	,	,
6912	651	22	and	and	CC
6912	651	23	the	the	DT
6912	651	24	proper	proper	JJ
6912	651	25	quantity	quantity	NN
6912	651	26	of	of	IN
6912	651	27	food	food	NN
6912	651	28	to	to	TO
6912	651	29	cook	cook	VB
6912	651	30	for	for	IN
6912	651	31	a	a	DT
6912	651	32	stated	stated	JJ
6912	651	33	number	number	NN
6912	651	34	of	of	IN
6912	651	35	persons	person	NNS
6912	651	36	.	.	.
6912	652	1	She	-PRON-	PRP
6912	652	2	would	would	MD
6912	652	3	make	make	VB
6912	652	4	a	a	DT
6912	652	5	sad	sad	JJ
6912	652	6	failure	failure	NN
6912	652	7	who	who	WP
6912	652	8	would	would	MD
6912	652	9	prepare	prepare	VB
6912	652	10	just	just	RB
6912	652	11	enough	enough	JJ
6912	652	12	rice	rice	NN
6912	652	13	to	to	TO
6912	652	14	serve	serve	VB
6912	652	15	four	four	CD
6912	652	16	persons	person	NNS
6912	652	17	when	when	WRB
6912	652	18	six	six	CD
6912	652	19	were	be	VBD
6912	652	20	to	to	TO
6912	652	21	be	be	VB
6912	652	22	seated	seat	VBN
6912	652	23	at	at	IN
6912	652	24	the	the	DT
6912	652	25	table	table	NN
6912	652	26	.	.	.
6912	653	1	She	-PRON-	PRP
6912	653	2	might	may	MD
6912	653	3	be	be	VB
6912	653	4	able	able	JJ
6912	653	5	to	to	TO
6912	653	6	cook	cook	VB
6912	653	7	the	the	DT
6912	653	8	cereal	cereal	NN
6912	653	9	well	well	RB
6912	653	10	and	and	CC
6912	653	11	to	to	TO
6912	653	12	tell	tell	VB
6912	653	13	many	many	JJ
6912	653	14	interesting	interesting	JJ
6912	653	15	facts	fact	NNS
6912	653	16	concerning	concern	VBG
6912	653	17	its	-PRON-	PRP$
6912	653	18	growth	growth	NN
6912	653	19	,	,	,
6912	653	20	composition	composition	NN
6912	653	21	,	,	,
6912	653	22	and	and	CC
6912	653	23	preparation	preparation	NN
6912	653	24	,	,	,
6912	653	25	yet	yet	CC
6912	653	26	for	for	IN
6912	653	27	the	the	DT
6912	653	28	lack	lack	NN
6912	653	29	of	of	IN
6912	653	30	a	a	DT
6912	653	31	little	little	JJ
6912	653	32	homely	homely	JJ
6912	653	33	knowledge	knowledge	NN
6912	653	34	the	the	DT
6912	653	35	meal	meal	NN
6912	653	36	would	would	MD
6912	653	37	be	be	VB
6912	653	38	disappointing	disappointing	JJ
6912	653	39	.	.	.
6912	654	1	A	a	DT
6912	654	2	thrifty	thrifty	JJ
6912	654	3	housekeeper	housekeeper	NN
6912	654	4	would	would	MD
6912	654	5	not	not	RB
6912	654	6	buy	buy	VB
6912	654	7	enough	enough	JJ
6912	654	8	lettuce	lettuce	NN
6912	654	9	or	or	CC
6912	654	10	spinach	spinach	VB
6912	654	11	for	for	IN
6912	654	12	ten	ten	CD
6912	654	13	people	people	NNS
6912	654	14	when	when	WRB
6912	654	15	there	there	EX
6912	654	16	were	be	VBD
6912	654	17	only	only	RB
6912	654	18	six	six	CD
6912	654	19	to	to	TO
6912	654	20	be	be	VB
6912	654	21	served	serve	VBN
6912	654	22	.	.	.
6912	655	1	In	in	IN
6912	655	2	the	the	DT
6912	655	3	school	school	NN
6912	655	4	kitchen	kitchen	NN
6912	655	5	always	always	RB
6912	655	6	note	note	VBP
6912	655	7	the	the	DT
6912	655	8	quantity	quantity	NN
6912	655	9	of	of	IN
6912	655	10	the	the	DT
6912	655	11	materials	material	NNS
6912	655	12	used	use	VBN
6912	655	13	,	,	,
6912	655	14	and	and	CC
6912	655	15	then	then	RB
6912	655	16	observe	observe	VB
6912	655	17	the	the	DT
6912	655	18	quantity	quantity	NN
6912	655	19	of	of	IN
6912	655	20	the	the	DT
6912	655	21	finished	finished	JJ
6912	655	22	product	product	NN
6912	655	23	.	.	.
6912	656	1	EXPERIMENT	EXPERIMENT	NNP
6912	656	2	2	2	CD
6912	656	3	:	:	:
6912	656	4	USE	use	NN
6912	656	5	OF	of	IN
6912	656	6	THE	the	DT
6912	656	7	WOODEN	WOODEN	NNP
6912	656	8	SPOON.--Place	spoon.--place	NN
6912	656	9	a	a	DT
6912	656	10	tin	tin	NN
6912	656	11	and	and	CC
6912	656	12	a	a	DT
6912	656	13	wooden	wooden	JJ
6912	656	14	spoon	spoon	NN
6912	656	15	in	in	IN
6912	656	16	a	a	DT
6912	656	17	saucepan	saucepan	NN
6912	656	18	of	of	IN
6912	656	19	boiling	boiling	NN
6912	656	20	water	water	NN
6912	656	21	.	.	.
6912	657	1	After	after	IN
6912	657	2	the	the	DT
6912	657	3	water	water	NN
6912	657	4	has	have	VBZ
6912	657	5	boiled	boil	VBN
6912	657	6	for	for	IN
6912	657	7	at	at	RB
6912	657	8	least	least	RBS
6912	657	9	5	5	CD
6912	657	10	minutes	minute	NNS
6912	657	11	grasp	grasp	VBP
6912	657	12	the	the	DT
6912	657	13	handles	handle	NNS
6912	657	14	of	of	IN
6912	657	15	the	the	DT
6912	657	16	spoons	spoon	NNS
6912	657	17	.	.	.
6912	658	1	Which	which	WDT
6912	658	2	is	be	VBZ
6912	658	3	the	the	DT
6912	658	4	hotter	hot	JJR
6912	658	5	?	?	.
6912	659	1	Which	which	WDT
6912	659	2	would	would	MD
6912	659	3	be	be	VB
6912	659	4	the	the	DT
6912	659	5	more	more	RBR
6912	659	6	comfortable	comfortable	JJ
6912	659	7	to	to	TO
6912	659	8	use	use	VB
6912	659	9	when	when	WRB
6912	659	10	stirring	stir	VBG
6912	659	11	hot	hot	JJ
6912	659	12	foods	food	NNS
6912	659	13	?	?	.
6912	660	1	What	what	WDT
6912	660	2	kind	kind	NN
6912	660	3	of	of	IN
6912	660	4	spoon	spoon	NN
6912	660	5	--	--	:
6912	660	6	tin	tin	NN
6912	660	7	or	or	CC
6912	660	8	wood	wood	NN
6912	660	9	--	--	:
6912	660	10	should	should	MD
6912	660	11	be	be	VB
6912	660	12	used	use	VBN
6912	660	13	for	for	IN
6912	660	14	acid	acid	JJ
6912	660	15	foods	food	NNS
6912	660	16	?	?	.
6912	661	1	Why	why	WRB
6912	661	2	?	?	.
6912	662	1	(	(	-LRB-
6912	662	2	See	see	VB
6912	662	3	_	_	NNP
6912	662	4	Suggestions	Suggestions	NNPS
6912	662	5	for	for	IN
6912	662	6	Cooking	Cooking	NNP
6912	662	7	Fruits	Fruits	NNP
6912	662	8	_	_	NNP
6912	662	9	.	.	.
6912	662	10	)	)	-RRB-
6912	663	1	Explain	explain	VB
6912	663	2	why	why	WRB
6912	663	3	it	-PRON-	PRP
6912	663	4	is	be	VBZ
6912	663	5	that	that	IN
6912	663	6	the	the	DT
6912	663	7	handles	handle	NNS
6912	663	8	of	of	IN
6912	663	9	teakettles	teakettle	NNS
6912	663	10	,	,	,
6912	663	11	knobs	knob	NNS
6912	663	12	on	on	IN
6912	663	13	covers	cover	NNS
6912	663	14	for	for	IN
6912	663	15	saucepans	saucepan	NNS
6912	663	16	,	,	,
6912	663	17	etc	etc	FW
6912	663	18	.	.	.
6912	663	19	,	,	,
6912	663	20	are	be	VBP
6912	663	21	of	of	IN
6912	663	22	wood	wood	NN
6912	663	23	.	.	.
6912	664	1	STUFFED	STUFFED	JJR
6912	664	2	TOMATOES	TOMATOES	NNP
6912	664	3	6	6	CD
6912	664	4	ripe	ripe	NN
6912	664	5	tomatoes	tomato	NNS
6912	664	6	2	2	CD
6912	664	7	cupfuls	cupful	VBZ
6912	664	8	soft	soft	JJ
6912	664	9	bread	bread	NN
6912	664	10	crumbs	crumb	VBZ
6912	664	11	1	1	CD
6912	664	12	1/2	1/2	CD
6912	664	13	teaspoonfuls	teaspoonful	NNS
6912	664	14	salt	salt	NN
6912	664	15	Dash	Dash	NNP
6912	664	16	pepper	pepper	NN
6912	664	17	3/4	3/4	CD
6912	664	18	teaspoonful	teaspoonful	JJ
6912	664	19	mixed	mixed	JJ
6912	664	20	herbs	herb	NNS
6912	664	21	2	2	CD
6912	664	22	tablespoonfuls	tablespoonful	NNS
6912	664	23	butter	butter	NN
6912	664	24	or	or	CC
6912	664	25	substitute	substitute	NN
6912	664	26	Wash	wash	VB
6912	664	27	the	the	DT
6912	664	28	tomatoes	tomato	NNS
6912	664	29	,	,	,
6912	664	30	remove	remove	VB
6912	664	31	a	a	DT
6912	664	32	slice	slice	NN
6912	664	33	from	from	IN
6912	664	34	the	the	DT
6912	664	35	tops	top	NNS
6912	664	36	,	,	,
6912	664	37	and	and	CC
6912	664	38	take	take	VB
6912	664	39	out	out	RP
6912	664	40	most	most	JJS
6912	664	41	of	of	IN
6912	664	42	the	the	DT
6912	664	43	seed	seed	NN
6912	664	44	portion	portion	NN
6912	664	45	.	.	.
6912	665	1	Add	add	VB
6912	665	2	the	the	DT
6912	665	3	seasoning	seasoning	NN
6912	665	4	to	to	IN
6912	665	5	the	the	DT
6912	665	6	bread	bread	NN
6912	665	7	crumbs	crumb	VBZ
6912	665	8	,	,	,
6912	665	9	melt	melt	VB
6912	665	10	the	the	DT
6912	665	11	fat	fat	NN
6912	665	12	,	,	,
6912	665	13	then	then	RB
6912	665	14	add	add	VB
6912	665	15	the	the	DT
6912	665	16	seasoned	seasoned	JJ
6912	665	17	bread	bread	NN
6912	665	18	crumbs	crumb	VBZ
6912	665	19	to	to	IN
6912	665	20	the	the	DT
6912	665	21	fat	fat	NN
6912	665	22	.	.	.
6912	666	1	Fill	fill	VB
6912	666	2	the	the	DT
6912	666	3	tomatoes	tomato	NNS
6912	666	4	with	with	IN
6912	666	5	the	the	DT
6912	666	6	prepared	prepared	JJ
6912	666	7	crumbs	crumb	NNS
6912	666	8	,	,	,
6912	666	9	place	place	VB
6912	666	10	them	-PRON-	PRP
6912	666	11	in	in	IN
6912	666	12	an	an	DT
6912	666	13	oiled	oil	VBN
6912	666	14	baking	baking	NN
6912	666	15	-	-	HYPH
6912	666	16	pan	pan	NNP
6912	666	17	,	,	,
6912	666	18	and	and	CC
6912	666	19	bake	bake	VB
6912	666	20	slowly	slowly	RB
6912	666	21	(	(	-LRB-
6912	666	22	about	about	RB
6912	666	23	20	20	CD
6912	666	24	minutes	minute	NNS
6912	666	25	)	)	-RRB-
6912	666	26	until	until	IN
6912	666	27	the	the	DT
6912	666	28	tomatoes	tomato	NNS
6912	666	29	are	be	VBP
6912	666	30	soft	soft	JJ
6912	666	31	but	but	CC
6912	666	32	not	not	RB
6912	666	33	broken	break	VBN
6912	666	34	,	,	,
6912	666	35	and	and	CC
6912	666	36	the	the	DT
6912	666	37	crumbs	crumb	NNS
6912	666	38	brown	brown	NNP
6912	666	39	.	.	.
6912	667	1	Test	test	VB
6912	667	2	the	the	DT
6912	667	3	tomatoes	tomato	NNS
6912	667	4	with	with	IN
6912	667	5	a	a	DT
6912	667	6	knitting	knitting	NN
6912	667	7	needle	needle	NN
6912	667	8	or	or	CC
6912	667	9	skewer	skewer	NN
6912	667	10	(	(	-LRB-
6912	667	11	see	see	VB
6912	667	12	Figure	Figure	NNP
6912	667	13	1	1	CD
6912	667	14	)	)	-RRB-
6912	667	15	rather	rather	RB
6912	667	16	than	than	IN
6912	667	17	with	with	IN
6912	667	18	a	a	DT
6912	667	19	fork	fork	NN
6912	667	20	.	.	.
6912	668	1	For	for	IN
6912	668	2	mixed	mixed	JJ
6912	668	3	herbs	herb	NNS
6912	668	4	use	use	VBP
6912	668	5	equal	equal	JJ
6912	668	6	parts	part	NNS
6912	668	7	of	of	IN
6912	668	8	marjoram	marjoram	NNP
6912	668	9	,	,	,
6912	668	10	savory	savory	JJ
6912	668	11	,	,	,
6912	668	12	and	and	CC
6912	668	13	thyme	thyme	NNS
6912	668	14	.	.	.
6912	669	1	_	_	NNP
6912	669	2	Soft	soft	JJ
6912	669	3	bread	bread	NN
6912	669	4	crumbs	crumb	VBZ
6912	669	5	_	_	NNP
6912	669	6	are	be	VBP
6912	669	7	prepared	prepare	VBN
6912	669	8	from	from	IN
6912	669	9	stale	stale	JJ
6912	669	10	bread	bread	NN
6912	669	11	,	,	,
6912	669	12	_	_	NNP
6912	669	13	i.e.	i.e.	FW
6912	669	14	_	_	NNP
6912	669	15	bread	bread	NN
6912	669	16	that	that	WDT
6912	669	17	has	have	VBZ
6912	669	18	been	be	VBN
6912	669	19	out	out	IN
6912	669	20	of	of	IN
6912	669	21	the	the	DT
6912	669	22	oven	oven	NN
6912	669	23	for	for	IN
6912	669	24	at	at	RB
6912	669	25	least	least	JJS
6912	669	26	twenty	twenty	CD
6912	669	27	-	-	HYPH
6912	669	28	four	four	CD
6912	669	29	hours	hour	NNS
6912	669	30	.	.	.
6912	670	1	Vegetables	vegetable	NNS
6912	670	2	,	,	,
6912	670	3	such	such	JJ
6912	670	4	as	as	IN
6912	670	5	corn	corn	NN
6912	670	6	and	and	CC
6912	670	7	canned	can	VBN
6912	670	8	peas	pea	NNS
6912	670	9	,	,	,
6912	670	10	may	may	MD
6912	670	11	be	be	VB
6912	670	12	used	use	VBN
6912	670	13	instead	instead	RB
6912	670	14	of	of	IN
6912	670	15	bread	bread	NN
6912	670	16	crumbs	crumb	NNS
6912	670	17	to	to	IN
6912	670	18	stuff	stuff	NN
6912	670	19	tomatoes	tomato	NNS
6912	670	20	.	.	.
6912	671	1	Use	use	VB
6912	671	2	salt	salt	NN
6912	671	3	,	,	,
6912	671	4	pepper	pepper	NN
6912	671	5	,	,	,
6912	671	6	and	and	CC
6912	671	7	butter	butter	NN
6912	671	8	with	with	IN
6912	671	9	these	these	DT
6912	671	10	vegetables	vegetable	NNS
6912	671	11	.	.	.
6912	672	1	Use	use	VB
6912	672	2	a	a	DT
6912	672	3	granite	granite	NN
6912	672	4	,	,	,
6912	672	5	glass	glass	NN
6912	672	6	,	,	,
6912	672	7	or	or	CC
6912	672	8	earthenware	earthenware	VBP
6912	672	9	utensil	utensil	JJ
6912	672	10	for	for	IN
6912	672	11	cooking	cooking	NN
6912	672	12	tomatoes	tomato	NNS
6912	672	13	.	.	.
6912	673	1	(	(	-LRB-
6912	673	2	See	see	VB
6912	673	3	_	_	NNP
6912	673	4	Suggestions	Suggestions	NNPS
6912	673	5	for	for	IN
6912	673	6	Cooking	Cooking	NNP
6912	673	7	Fruits	Fruits	NNP
6912	673	8	_	_	NNP
6912	673	9	.	.	.
6912	673	10	)	)	-RRB-
6912	674	1	SCALLOPED	SCALLOPED	NNP
6912	674	2	TOMATOES	TOMATOES	NNP
6912	674	3	[	[	-LRB-
6912	674	4	Footnote	footnote	NN
6912	674	5	3	3	CD
6912	674	6	:	:	:
6912	674	7	NOTE	NOTE	VBG
6912	674	8	TO	to	IN
6912	674	9	THE	the	DT
6912	674	10	TEACHER.--Recipes	teacher.--recipe	NNS
6912	674	11	for	for	IN
6912	674	12	both	both	CC
6912	674	13	fresh	fresh	JJ
6912	674	14	and	and	CC
6912	674	15	canned	canned	JJ
6912	674	16	vegetables	vegetable	NNS
6912	674	17	are	be	VBP
6912	674	18	given	give	VBN
6912	674	19	so	so	IN
6912	674	20	that	that	IN
6912	674	21	a	a	DT
6912	674	22	selection	selection	NN
6912	674	23	depending	depend	VBG
6912	674	24	upon	upon	IN
6912	674	25	the	the	DT
6912	674	26	season	season	NN
6912	674	27	can	can	MD
6912	674	28	be	be	VB
6912	674	29	made	make	VBN
6912	674	30	.	.	.
6912	674	31	]	]	-RRB-
6912	675	1	1	1	LS
6912	675	2	can	can	MD
6912	675	3	or	or	CC
6912	675	4	1	1	CD
6912	675	5	quart	quart	NN
6912	675	6	tomatoes	tomato	NNS
6912	675	7	1	1	CD
6912	675	8	tablespoonful	tablespoonful	JJ
6912	675	9	salt	salt	NN
6912	675	10	Dash	Dash	NNP
6912	675	11	pepper	pepper	NN
6912	675	12	3	3	CD
6912	675	13	cupfuls	cupfuls	NN
6912	675	14	bread	bread	NN
6912	675	15	crumbs	crumb	VBZ
6912	675	16	3	3	CD
6912	675	17	tablespoonfuls	tablespoonful	NNS
6912	675	18	butter	butter	NN
6912	675	19	or	or	CC
6912	675	20	substitute	substitute	NN
6912	675	21	If	if	IN
6912	675	22	fresh	fresh	JJ
6912	675	23	tomatoes	tomato	NNS
6912	675	24	are	be	VBP
6912	675	25	used	use	VBN
6912	675	26	,	,	,
6912	675	27	plunge	plunge	VB
6912	675	28	them	-PRON-	PRP
6912	675	29	into	into	IN
6912	675	30	boiling	boiling	NN
6912	675	31	water	water	NN
6912	675	32	,	,	,
6912	675	33	then	then	RB
6912	675	34	drain	drain	VB
6912	675	35	and	and	CC
6912	675	36	peel	peel	VBP
6912	675	37	and	and	CC
6912	675	38	cut	cut	VB
6912	675	39	into	into	IN
6912	675	40	pieces	piece	NNS
6912	675	41	.	.	.
6912	676	1	Mix	mix	VB
6912	676	2	the	the	DT
6912	676	3	salt	salt	NN
6912	676	4	and	and	CC
6912	676	5	pepper	pepper	NN
6912	676	6	with	with	IN
6912	676	7	the	the	DT
6912	676	8	tomatoes	tomato	NNS
6912	676	9	and	and	CC
6912	676	10	pour	pour	VB
6912	676	11	into	into	IN
6912	676	12	a	a	DT
6912	676	13	buttered	butter	VBN
6912	676	14	baking-	baking-	NN
6912	676	15	dish	dish	NN
6912	676	16	.	.	.
6912	677	1	Cover	cover	VB
6912	677	2	with	with	IN
6912	677	3	buttered	buttered	NN
6912	677	4	crumbs	crumb	NNS
6912	677	5	(	(	-LRB-
6912	677	6	see	see	VB
6912	677	7	Stuffed	Stuffed	NNP
6912	677	8	Tomatoes	Tomatoes	NNP
6912	677	9	)	)	-RRB-
6912	677	10	and	and	CC
6912	677	11	bake	bake	VB
6912	677	12	at	at	IN
6912	677	13	400	400	CD
6912	677	14	degrees	degree	NNS
6912	677	15	F.	F.	NNP
6912	677	16	,	,	,
6912	677	17	30	30	CD
6912	677	18	to	to	TO
6912	677	19	40	40	CD
6912	677	20	minutes	minute	NNS
6912	677	21	.	.	.
6912	678	1	Cover	cover	NN
6912	678	2	during	during	IN
6912	678	3	first	first	JJ
6912	678	4	part	part	NN
6912	678	5	of	of	IN
6912	678	6	baking	bake	VBG
6912	678	7	to	to	TO
6912	678	8	prevent	prevent	VB
6912	678	9	the	the	DT
6912	678	10	crumbs	crumb	NNS
6912	678	11	from	from	IN
6912	678	12	browning	brown	VBG
6912	678	13	too	too	RB
6912	678	14	rapidly	rapidly	RB
6912	678	15	.	.	.
6912	679	1	Serve	serve	VB
6912	679	2	hot	hot	JJ
6912	679	3	.	.	.
6912	680	1	A	a	DT
6912	680	2	scalloped	scalloped	JJ
6912	680	3	dish	dish	NN
6912	680	4	should	should	MD
6912	680	5	be	be	VB
6912	680	6	served	serve	VBN
6912	680	7	from	from	IN
6912	680	8	the	the	DT
6912	680	9	dish	dish	NN
6912	680	10	in	in	IN
6912	680	11	which	which	WDT
6912	680	12	it	-PRON-	PRP
6912	680	13	is	be	VBZ
6912	680	14	baked	baked	JJ
6912	680	15	.	.	.
6912	681	1	Green	green	JJ
6912	681	2	tomatoes	tomato	NNS
6912	681	3	may	may	MD
6912	681	4	be	be	VB
6912	681	5	scalloped	scallop	VBN
6912	681	6	in	in	IN
6912	681	7	the	the	DT
6912	681	8	same	same	JJ
6912	681	9	manner	manner	NN
6912	681	10	as	as	IN
6912	681	11	ripe	ripe	JJ
6912	681	12	tomatoes	tomato	NNS
6912	681	13	.	.	.
6912	682	1	Soft	soft	RB
6912	682	2	or	or	CC
6912	682	3	dried	dry	VBN
6912	682	4	bread	bread	NN
6912	682	5	crumbs	crumb	NNS
6912	682	6	may	may	MD
6912	682	7	be	be	VB
6912	682	8	used	use	VBN
6912	682	9	in	in	IN
6912	682	10	scalloping	scallop	VBG
6912	682	11	tomatoes	tomato	NNS
6912	682	12	.	.	.
6912	683	1	Use	use	VB
6912	683	2	only	only	RB
6912	683	3	1	1	CD
6912	683	4	cupful	cupful	NN
6912	683	5	of	of	IN
6912	683	6	the	the	DT
6912	683	7	dried	dry	VBN
6912	683	8	crumbs	crumb	NNS
6912	683	9	.	.	.
6912	684	1	TO	to	IN
6912	684	2	GREASE	grease	NN
6912	684	3	OR	or	CC
6912	684	4	OIL	OIL	NNP
6912	684	5	A	a	DT
6912	684	6	PAN	PAN	NNP
6912	684	7	OR	or	CC
6912	684	8	BAKING	baking	NN
6912	684	9	-	-	HYPH
6912	684	10	DISH.--Heat	dish.--heat	VBP
6912	684	11	slightly	slightly	RB
6912	684	12	the	the	DT
6912	684	13	pan	pan	NN
6912	684	14	or	or	CC
6912	684	15	dish	dish	NN
6912	684	16	to	to	TO
6912	684	17	be	be	VB
6912	684	18	oiled	oil	VBN
6912	684	19	.	.	.
6912	685	1	Put	put	VB
6912	685	2	a	a	DT
6912	685	3	bit	bit	NN
6912	685	4	of	of	IN
6912	685	5	fat	fat	NN
6912	685	6	on	on	IN
6912	685	7	a	a	DT
6912	685	8	small	small	JJ
6912	685	9	piece	piece	NN
6912	685	10	of	of	IN
6912	685	11	clean	clean	JJ
6912	685	12	paper	paper	NN
6912	685	13	.	.	.
6912	686	1	Then	then	RB
6912	686	2	rub	rub	VB
6912	686	3	the	the	DT
6912	686	4	heated	heated	JJ
6912	686	5	pan	pan	NN
6912	686	6	or	or	CC
6912	686	7	dish	dish	NN
6912	686	8	with	with	IN
6912	686	9	the	the	DT
6912	686	10	paper	paper	NN
6912	686	11	.	.	.
6912	687	1	This	this	DT
6912	687	2	is	be	VBZ
6912	687	3	a	a	DT
6912	687	4	most	most	RBS
6912	687	5	satisfactory	satisfactory	JJ
6912	687	6	method	method	NN
6912	687	7	because	because	IN
6912	687	8	little	little	JJ
6912	687	9	fat	fat	NN
6912	687	10	is	be	VBZ
6912	687	11	required	require	VBN
6912	687	12	and	and	CC
6912	687	13	the	the	DT
6912	687	14	utensils	utensil	NNS
6912	687	15	used	use	VBN
6912	687	16	for	for	IN
6912	687	17	oiling	oil	VBG
6912	687	18	do	do	VBP
6912	687	19	not	not	RB
6912	687	20	have	have	VB
6912	687	21	to	to	TO
6912	687	22	be	be	VB
6912	687	23	cleaned	clean	VBN
6912	687	24	.	.	.
6912	688	1	Often	often	RB
6912	688	2	a	a	DT
6912	688	3	spoon	spoon	NN
6912	688	4	or	or	CC
6912	688	5	cup	cup	NN
6912	688	6	that	that	WDT
6912	688	7	has	have	VBZ
6912	688	8	contained	contain	VBN
6912	688	9	fat	fat	NN
6912	688	10	may	may	MD
6912	688	11	be	be	VB
6912	688	12	wiped	wipe	VBN
6912	688	13	with	with	IN
6912	688	14	a	a	DT
6912	688	15	piece	piece	NN
6912	688	16	of	of	IN
6912	688	17	paper	paper	NN
6912	688	18	and	and	CC
6912	688	19	the	the	DT
6912	688	20	latter	latter	NN
6912	688	21	used	use	VBN
6912	688	22	for	for	IN
6912	688	23	greasing	grease	VBG
6912	688	24	a	a	DT
6912	688	25	pan	pan	NN
6912	688	26	.	.	.
6912	689	1	It	-PRON-	PRP
6912	689	2	is	be	VBZ
6912	689	3	well	well	RB
6912	689	4	for	for	IN
6912	689	5	a	a	DT
6912	689	6	housekeeper	housekeeper	NN
6912	689	7	to	to	TO
6912	689	8	have	have	VB
6912	689	9	a	a	DT
6912	689	10	boxful	boxful	NN
6912	689	11	of	of	IN
6912	689	12	pieces	piece	NNS
6912	689	13	of	of	IN
6912	689	14	paper	paper	NN
6912	689	15	in	in	IN
6912	689	16	the	the	DT
6912	689	17	kitchen	kitchen	NN
6912	689	18	for	for	IN
6912	689	19	this	this	DT
6912	689	20	purpose	purpose	NN
6912	689	21	.	.	.
6912	690	1	Some	some	DT
6912	690	2	authorities	authority	NNS
6912	690	3	consider	consider	VBP
6912	690	4	a	a	DT
6912	690	5	pastry	pastry	NN
6912	690	6	brush	brush	NN
6912	690	7	a	a	DT
6912	690	8	satisfactory	satisfactory	JJ
6912	690	9	means	mean	NNS
6912	690	10	of	of	IN
6912	690	11	applying	apply	VBG
6912	690	12	melted	melted	JJ
6912	690	13	butter	butter	NN
6912	690	14	for	for	IN
6912	690	15	oiling	oiling	NN
6912	690	16	.	.	.
6912	691	1	Much	much	JJ
6912	691	2	fat	fat	NN
6912	691	3	,	,	,
6912	691	4	however	however	RB
6912	691	5	,	,	,
6912	691	6	clings	cling	NNS
6912	691	7	to	to	IN
6912	691	8	the	the	DT
6912	691	9	bristles	bristle	NNS
6912	691	10	of	of	IN
6912	691	11	the	the	DT
6912	691	12	brush	brush	NN
6912	691	13	and	and	CC
6912	691	14	the	the	DT
6912	691	15	brush	brush	NN
6912	691	16	needs	need	VBZ
6912	691	17	frequent	frequent	JJ
6912	691	18	and	and	CC
6912	691	19	careful	careful	JJ
6912	691	20	cleaning	cleaning	NN
6912	691	21	.	.	.
6912	692	1	Butter	butter	NN
6912	692	2	,	,	,
6912	692	3	oleomargarine	oleomargarine	NN
6912	692	4	,	,	,
6912	692	5	lard	lard	NN
6912	692	6	,	,	,
6912	692	7	vegetable	vegetable	NN
6912	692	8	fats	fat	NNS
6912	692	9	,	,	,
6912	692	10	or	or	CC
6912	692	11	oils	oil	NNS
6912	692	12	may	may	MD
6912	692	13	be	be	VB
6912	692	14	used	use	VBN
6912	692	15	for	for	IN
6912	692	16	oiling	oil	VBG
6912	692	17	pans	pan	NNS
6912	692	18	or	or	CC
6912	692	19	baking	baking	NN
6912	692	20	-	-	HYPH
6912	692	21	dishes	dish	NNS
6912	692	22	.	.	.
6912	693	1	QUESTIONS	QUESTIONS	NNP
6912	693	2	In	in	IN
6912	693	3	stuffed	stuffed	JJ
6912	693	4	tomatoes	tomato	NNS
6912	693	5	,	,	,
6912	693	6	note	note	VB
6912	693	7	that	that	IN
6912	693	8	the	the	DT
6912	693	9	seasonings	seasoning	NNS
6912	693	10	are	be	VBP
6912	693	11	added	add	VBN
6912	693	12	to	to	IN
6912	693	13	the	the	DT
6912	693	14	crumbs	crumb	NNS
6912	693	15	before	before	IN
6912	693	16	they	-PRON-	PRP
6912	693	17	are	be	VBP
6912	693	18	buttered	butter	VBN
6912	693	19	.	.	.
6912	694	1	Why	why	WRB
6912	694	2	?	?	.
6912	695	1	Why	why	WRB
6912	695	2	test	test	VB
6912	695	3	the	the	DT
6912	695	4	tomatoes	tomato	NNS
6912	695	5	with	with	IN
6912	695	6	a	a	DT
6912	695	7	knitting	knitting	NN
6912	695	8	needle	needle	NN
6912	695	9	or	or	CC
6912	695	10	skewer	skewer	NN
6912	695	11	rather	rather	RB
6912	695	12	than	than	IN
6912	695	13	with	with	IN
6912	695	14	a	a	DT
6912	695	15	fork	fork	NN
6912	695	16	?	?	.
6912	696	1	What	what	WDT
6912	696	2	kind	kind	NN
6912	696	3	of	of	IN
6912	696	4	baking	baking	NN
6912	696	5	-	-	HYPH
6912	696	6	pan	pan	NN
6912	696	7	--	--	:
6912	696	8	tin	tin	NN
6912	696	9	,	,	,
6912	696	10	granite	granite	NN
6912	696	11	,	,	,
6912	696	12	or	or	CC
6912	696	13	earthenware	earthenware	NN
6912	696	14	--	--	:
6912	696	15	is	be	VBZ
6912	696	16	best	good	JJS
6912	696	17	to	to	TO
6912	696	18	use	use	VB
6912	696	19	for	for	IN
6912	696	20	Stuffed	Stuffed	NNP
6912	696	21	or	or	CC
6912	696	22	Scalloped	scallop	VBN
6912	696	23	Tomatoes	Tomatoes	NNPS
6912	696	24	?	?	.
6912	697	1	Why	why	WRB
6912	697	2	?	?	.
6912	698	1	(	(	-LRB-
6912	698	2	See	see	VB
6912	698	3	_	_	NNP
6912	698	4	Suggestions	Suggestions	NNPS
6912	698	5	for	for	IN
6912	698	6	Cooking	Cooking	NNP
6912	698	7	Fruits	Fruits	NNPS
6912	698	8	_	_	NNP
6912	698	9	,	,	,
6912	698	10	p.65	p.65	NNP
6912	698	11	)	)	-RRB-
6912	698	12	Are	be	VBP
6912	698	13	tomatoes	tomato	NNS
6912	698	14	sold	sell	VBN
6912	698	15	by	by	IN
6912	698	16	weight	weight	NN
6912	698	17	or	or	CC
6912	698	18	by	by	IN
6912	698	19	measure	measure	NN
6912	698	20	,	,	,
6912	698	21	_	_	NNP
6912	698	22	i.e.	i.e.	FW
6912	698	23	_	_	NNP
6912	698	24	by	by	IN
6912	698	25	the	the	DT
6912	698	26	pound	pound	NN
6912	698	27	or	or	CC
6912	698	28	peck	peck	NN
6912	698	29	?	?	.
6912	699	1	What	what	WP
6912	699	2	is	be	VBZ
6912	699	3	the	the	DT
6912	699	4	price	price	NN
6912	699	5	of	of	IN
6912	699	6	tomatoes	tomato	NNS
6912	699	7	per	per	IN
6912	699	8	pound	pound	NN
6912	699	9	or	or	CC
6912	699	10	peck	peck	NN
6912	699	11	?	?	.
6912	700	1	How	how	WRB
6912	700	2	many	many	JJ
6912	700	3	slices	slice	NNS
6912	700	4	of	of	IN
6912	700	5	bread	bread	NN
6912	700	6	are	be	VBP
6912	700	7	required	require	VBN
6912	700	8	to	to	TO
6912	700	9	make	make	VB
6912	700	10	2	2	CD
6912	700	11	cupfuls	cupful	NNS
6912	700	12	of	of	IN
6912	700	13	crumbs	crumb	NNS
6912	700	14	?	?	.
6912	701	1	How	how	WRB
6912	701	2	many	many	JJ
6912	701	3	slices	slice	NNS
6912	701	4	in	in	IN
6912	701	5	one	one	CD
6912	701	6	loaf	loaf	NN
6912	701	7	of	of	IN
6912	701	8	bread	bread	NN
6912	701	9	?	?	.
6912	702	1	LESSON	LESSON	NNP
6912	702	2	III	III	NNP
6912	702	3	FUELS	fuel	NNS
6912	702	4	AND	and	CC
6912	702	5	COMBUSTION	COMBUSTION	NNP
6912	702	6	--	--	:
6912	702	7	SAUTED	saute	VBN
6912	702	8	AND	and	CC
6912	702	9	BAKED	baked	NN
6912	702	10	SQUASH	SQUASH	NNS
6912	702	11	FUEL.--In	FUEL.--In	MD
6912	702	12	order	order	NN
6912	702	13	to	to	TO
6912	702	14	cook	cook	VB
6912	702	15	foods	food	NNS
6912	702	16	,	,	,
6912	702	17	heat	heat	NN
6912	702	18	in	in	IN
6912	702	19	some	some	DT
6912	702	20	form	form	NN
6912	702	21	must	must	MD
6912	702	22	be	be	VB
6912	702	23	applied	apply	VBN
6912	702	24	.	.	.
6912	703	1	This	this	DT
6912	703	2	heat	heat	NN
6912	703	3	is	be	VBZ
6912	703	4	obtained	obtain	VBN
6912	703	5	usually	usually	RB
6912	703	6	by	by	IN
6912	703	7	burning	burn	VBG
6912	703	8	some	some	DT
6912	703	9	substance	substance	NN
6912	703	10	.	.	.
6912	704	1	Thus	thus	RB
6912	704	2	the	the	DT
6912	704	3	first	first	JJ
6912	704	4	requisite	requisite	NN
6912	704	5	for	for	IN
6912	704	6	obtaining	obtain	VBG
6912	704	7	heat	heat	NN
6912	704	8	is	be	VBZ
6912	704	9	something	something	NN
6912	704	10	to	to	TO
6912	704	11	burn	burn	VB
6912	704	12	,	,	,
6912	704	13	_	_	NNP
6912	704	14	i.e.	i.e.	FW
6912	704	15	_	_	NNP
6912	704	16	a	a	DT
6912	704	17	fuel	fuel	NN
6912	704	18	.	.	.
6912	705	1	The	the	DT
6912	705	2	fuels	fuel	NNS
6912	705	3	commonly	commonly	RB
6912	705	4	used	use	VBN
6912	705	5	in	in	IN
6912	705	6	households	household	NNS
6912	705	7	are,--wood	are,--wood	NN
6912	705	8	,	,	,
6912	705	9	coal	coal	NN
6912	705	10	,	,	,
6912	705	11	kerosene	kerosene	NN
6912	705	12	,	,	,
6912	705	13	and	and	CC
6912	705	14	gas	gas	NN
6912	705	15	.	.	.
6912	706	1	Although	although	IN
6912	706	2	electricity	electricity	NN
6912	706	3	is	be	VBZ
6912	706	4	not	not	RB
6912	706	5	a	a	DT
6912	706	6	fuel	fuel	NN
6912	706	7	,	,	,
6912	706	8	its	-PRON-	PRP$
6912	706	9	use	use	NN
6912	706	10	in	in	IN
6912	706	11	cooking	cooking	NN
6912	706	12	is	be	VBZ
6912	706	13	so	so	RB
6912	706	14	well	well	RB
6912	706	15	established	establish	VBN
6912	706	16	that	that	IN
6912	706	17	it	-PRON-	PRP
6912	706	18	should	should	MD
6912	706	19	be	be	VB
6912	706	20	mentioned	mention	VBN
6912	706	21	as	as	IN
6912	706	22	a	a	DT
6912	706	23	source	source	NN
6912	706	24	of	of	IN
6912	706	25	heat	heat	NN
6912	706	26	.	.	.
6912	707	1	HEAT	HEAT	NNP
6912	707	2	;	;	:
6912	707	3	KINDLING	kindling	NN
6912	707	4	TEMPERATURE.--There	temperature.--there	RB
6912	707	5	are	be	VBP
6912	707	6	fuel	fuel	NN
6912	707	7	substances	substance	NNS
6912	707	8	everywhere,--paper	everywhere,--paper	NNP
6912	707	9	,	,	,
6912	707	10	cloth	cloth	NN
6912	707	11	,	,	,
6912	707	12	wood	wood	NN
6912	707	13	,	,	,
6912	707	14	etc	etc	FW
6912	707	15	.	.	.
6912	708	1	These	these	DT
6912	708	2	materials	material	NNS
6912	708	3	do	do	VBP
6912	708	4	not	not	RB
6912	708	5	burn	burn	VB
6912	708	6	unless	unless	IN
6912	708	7	heated	heated	JJ
6912	708	8	;	;	:
6912	708	9	even	even	RB
6912	708	10	gas	gas	NN
6912	708	11	does	do	VBZ
6912	708	12	not	not	RB
6912	708	13	burn	burn	VB
6912	708	14	by	by	IN
6912	708	15	simply	simply	RB
6912	708	16	turning	turn	VBG
6912	708	17	on	on	RP
6912	708	18	the	the	DT
6912	708	19	stopcock	stopcock	NN
6912	708	20	.	.	.
6912	709	1	But	but	CC
6912	709	2	if	if	IN
6912	709	3	a	a	DT
6912	709	4	piece	piece	NN
6912	709	5	of	of	IN
6912	709	6	paper	paper	NN
6912	709	7	is	be	VBZ
6912	709	8	placed	place	VBN
6912	709	9	in	in	IN
6912	709	10	contact	contact	NN
6912	709	11	with	with	IN
6912	709	12	glowing	glowing	NN
6912	709	13	iron	iron	NN
6912	709	14	,	,	,
6912	709	15	the	the	DT
6912	709	16	paper	paper	NN
6912	709	17	burns	burn	NNS
6912	709	18	.	.	.
6912	710	1	It	-PRON-	PRP
6912	710	2	burns	burn	VBZ
6912	710	3	because	because	IN
6912	710	4	it	-PRON-	PRP
6912	710	5	is	be	VBZ
6912	710	6	heated	heat	VBN
6912	710	7	.	.	.
6912	711	1	If	if	IN
6912	711	2	the	the	DT
6912	711	3	blazing	blazing	NN
6912	711	4	paper	paper	NN
6912	711	5	is	be	VBZ
6912	711	6	placed	place	VBN
6912	711	7	in	in	IN
6912	711	8	contact	contact	NN
6912	711	9	with	with	IN
6912	711	10	kindling	kindle	VBG
6912	711	11	wood	wood	NN
6912	711	12	and	and	CC
6912	711	13	coal	coal	NN
6912	711	14	,	,	,
6912	711	15	the	the	DT
6912	711	16	kindling	kindle	VBG
6912	711	17	wood	wood	NN
6912	711	18	soon	soon	RB
6912	711	19	begins	begin	VBZ
6912	711	20	to	to	TO
6912	711	21	burn	burn	VB
6912	711	22	because	because	IN
6912	711	23	it	-PRON-	PRP
6912	711	24	is	be	VBZ
6912	711	25	heated	heat	VBN
6912	711	26	by	by	IN
6912	711	27	the	the	DT
6912	711	28	burning	burn	VBG
6912	711	29	paper	paper	NN
6912	711	30	.	.	.
6912	712	1	The	the	DT
6912	712	2	coal	coal	NN
6912	712	3	burns	burn	VBZ
6912	712	4	when	when	WRB
6912	712	5	it	-PRON-	PRP
6912	712	6	is	be	VBZ
6912	712	7	heated	heat	VBN
6912	712	8	by	by	IN
6912	712	9	the	the	DT
6912	712	10	burning	burn	VBG
6912	712	11	wood	wood	NN
6912	712	12	.	.	.
6912	713	1	All	all	DT
6912	713	2	fuels	fuel	NNS
6912	713	3	must	must	MD
6912	713	4	be	be	VB
6912	713	5	heated	heat	VBN
6912	713	6	before	before	IN
6912	713	7	they	-PRON-	PRP
6912	713	8	will	will	MD
6912	713	9	burn	burn	VB
6912	713	10	.	.	.
6912	714	1	When	when	WRB
6912	714	2	one	one	PRP
6912	714	3	thinks	think	VBZ
6912	714	4	of	of	IN
6912	714	5	the	the	DT
6912	714	6	ease	ease	NN
6912	714	7	with	with	IN
6912	714	8	which	which	WDT
6912	714	9	paper	paper	NN
6912	714	10	"	"	``
6912	714	11	catches	catch	NNS
6912	714	12	fire	fire	NN
6912	714	13	"	"	''
6912	714	14	and	and	CC
6912	714	15	of	of	IN
6912	714	16	the	the	DT
6912	714	17	difficulty	difficulty	NN
6912	714	18	of	of	IN
6912	714	19	making	make	VBG
6912	714	20	hard	hard	JJ
6912	714	21	coal	coal	NN
6912	714	22	burn	burn	NN
6912	714	23	,	,	,
6912	714	24	it	-PRON-	PRP
6912	714	25	becomes	become	VBZ
6912	714	26	evident	evident	JJ
6912	714	27	that	that	IN
6912	714	28	some	some	DT
6912	714	29	substances	substance	NNS
6912	714	30	require	require	VBP
6912	714	31	only	only	RB
6912	714	32	a	a	DT
6912	714	33	small	small	JJ
6912	714	34	amount	amount	NN
6912	714	35	of	of	IN
6912	714	36	heat	heat	NN
6912	714	37	before	before	IN
6912	714	38	they	-PRON-	PRP
6912	714	39	will	will	MD
6912	714	40	burn	burn	VB
6912	714	41	,	,	,
6912	714	42	while	while	IN
6912	714	43	others	other	NNS
6912	714	44	require	require	VBP
6912	714	45	much	much	JJ
6912	714	46	heat	heat	NN
6912	714	47	.	.	.
6912	715	1	Different	different	JJ
6912	715	2	materials	material	NNS
6912	715	3	,	,	,
6912	715	4	then	then	RB
6912	715	5	,	,	,
6912	715	6	require	require	VBP
6912	715	7	different	different	JJ
6912	715	8	degrees	degree	NNS
6912	715	9	of	of	IN
6912	715	10	heat	heat	NN
6912	715	11	to	to	TO
6912	715	12	burn	burn	VB
6912	715	13	.	.	.
6912	716	1	The	the	DT
6912	716	2	phosphorus	phosphorus	NN
6912	716	3	and	and	CC
6912	716	4	other	other	JJ
6912	716	5	substances	substance	NNS
6912	716	6	on	on	IN
6912	716	7	the	the	DT
6912	716	8	tip	tip	NN
6912	716	9	of	of	IN
6912	716	10	a	a	DT
6912	716	11	match	match	NN
6912	716	12	ignite	ignite	NN
6912	716	13	readily	readily	RB
6912	716	14	.	.	.
6912	717	1	The	the	DT
6912	717	2	heat	heat	NN
6912	717	3	that	that	WDT
6912	717	4	is	be	VBZ
6912	717	5	developed	develop	VBN
6912	717	6	by	by	IN
6912	717	7	rubbing	rub	VBG
6912	717	8	the	the	DT
6912	717	9	tip	tip	NN
6912	717	10	over	over	IN
6912	717	11	some	some	DT
6912	717	12	surface	surface	NN
6912	717	13	is	be	VBZ
6912	717	14	sufficient	sufficient	JJ
6912	717	15	to	to	TO
6912	717	16	make	make	VB
6912	717	17	the	the	DT
6912	717	18	phosphorus	phosphorus	NN
6912	717	19	burn	burn	VB
6912	717	20	.	.	.
6912	718	1	The	the	DT
6912	718	2	burning	burning	JJ
6912	718	3	phosphorus	phosphorus	NN
6912	718	4	and	and	CC
6912	718	5	other	other	JJ
6912	718	6	substances	substance	NNS
6912	718	7	heat	heat	VBP
6912	718	8	the	the	DT
6912	718	9	match	match	NN
6912	718	10	stick	stick	NN
6912	718	11	to	to	IN
6912	718	12	the	the	DT
6912	718	13	temperature	temperature	NN
6912	718	14	at	at	IN
6912	718	15	which	which	WDT
6912	718	16	it	-PRON-	PRP
6912	718	17	begins	begin	VBZ
6912	718	18	to	to	TO
6912	718	19	burn	burn	VB
6912	718	20	;	;	:
6912	718	21	the	the	DT
6912	718	22	burning	burn	VBG
6912	718	23	match	match	NN
6912	718	24	stick	stick	NN
6912	718	25	applied	apply	VBN
6912	718	26	to	to	IN
6912	718	27	paper	paper	NN
6912	718	28	heats	heat	NNS
6912	718	29	the	the	DT
6912	718	30	latter	latter	JJ
6912	718	31	to	to	IN
6912	718	32	the	the	DT
6912	718	33	temperature	temperature	NN
6912	718	34	at	at	IN
6912	718	35	which	which	WDT
6912	718	36	it	-PRON-	PRP
6912	718	37	burns	burn	VBZ
6912	718	38	.	.	.
6912	719	1	The	the	DT
6912	719	2	temperature	temperature	NN
6912	719	3	to	to	TO
6912	719	4	which	which	WDT
6912	719	5	a	a	DT
6912	719	6	substance	substance	NN
6912	719	7	must	must	MD
6912	719	8	be	be	VB
6912	719	9	heated	heat	VBN
6912	719	10	in	in	IN
6912	719	11	order	order	NN
6912	719	12	to	to	TO
6912	719	13	burn	burn	VB
6912	719	14	and	and	CC
6912	719	15	continue	continue	VB
6912	719	16	to	to	TO
6912	719	17	burn	burn	VB
6912	719	18	is	be	VBZ
6912	719	19	called	call	VBN
6912	719	20	the	the	DT
6912	719	21	_	_	NNP
6912	719	22	kindling	kindle	VBG
6912	719	23	temperature	temperature	NN
6912	719	24	_	_	NNP
6912	719	25	of	of	IN
6912	719	26	that	that	DT
6912	719	27	substance	substance	NN
6912	719	28	.	.	.
6912	720	1	DRAFT	DRAFT	NNP
6912	720	2	;	;	:
6912	720	3	OXYGEN.--	OXYGEN.--	NNP
6912	720	4	EXPERIMENT	EXPERIMENT	NNP
6912	720	5	3	3	CD
6912	720	6	:	:	:
6912	720	7	LACK	lack	NN
6912	720	8	OF	of	IN
6912	720	9	DRAFT.--(_a	DRAFT.--(_a	NNP
6912	720	10	_	_	NNP
6912	720	11	)	)	-RRB-
6912	720	12	Place	place	VB
6912	720	13	a	a	DT
6912	720	14	short	short	JJ
6912	720	15	candle	candle	NN
6912	720	16	on	on	IN
6912	720	17	a	a	DT
6912	720	18	pan	pan	NN
6912	720	19	.	.	.
6912	721	1	Light	light	VB
6912	721	2	the	the	DT
6912	721	3	candle	candle	NN
6912	721	4	and	and	CC
6912	721	5	put	put	VB
6912	721	6	a	a	DT
6912	721	7	tall	tall	JJ
6912	721	8	slender	slender	NN
6912	721	9	lamp	lamp	NN
6912	721	10	chimney	chimney	NN
6912	721	11	over	over	IN
6912	721	12	it	-PRON-	PRP
6912	721	13	.	.	.
6912	722	1	Does	do	VBZ
6912	722	2	the	the	DT
6912	722	3	candle	candle	NN
6912	722	4	continue	continue	VB
6912	722	5	to	to	TO
6912	722	6	burn	burn	VB
6912	722	7	?	?	.
6912	723	1	Why	why	WRB
6912	723	2	?	?	.
6912	724	1	(	(	-LRB-
6912	724	2	_	_	NNP
6912	724	3	b	b	NNP
6912	724	4	_	_	NNP
6912	724	5	)	)	-RRB-
6912	724	6	Again	again	RB
6912	724	7	light	light	VB
6912	724	8	the	the	DT
6912	724	9	candle	candle	NN
6912	724	10	and	and	CC
6912	724	11	replace	replace	VB
6912	724	12	the	the	DT
6912	724	13	chimney	chimney	NN
6912	724	14	,	,	,
6912	724	15	but	but	CC
6912	724	16	this	this	DT
6912	724	17	time	time	NN
6912	724	18	support	support	VBP
6912	724	19	it	-PRON-	PRP
6912	724	20	on	on	IN
6912	724	21	two	two	CD
6912	724	22	sticks	stick	NNS
6912	724	23	of	of	IN
6912	724	24	wood	wood	NN
6912	724	25	or	or	CC
6912	724	26	on	on	IN
6912	724	27	the	the	DT
6912	724	28	handles	handle	NNS
6912	724	29	of	of	IN
6912	724	30	a	a	DT
6912	724	31	knife	knife	NN
6912	724	32	and	and	CC
6912	724	33	fork	fork	NN
6912	724	34	so	so	IN
6912	724	35	that	that	IN
6912	724	36	it	-PRON-	PRP
6912	724	37	will	will	MD
6912	724	38	not	not	RB
6912	724	39	rest	rest	VB
6912	724	40	directly	directly	RB
6912	724	41	on	on	IN
6912	724	42	the	the	DT
6912	724	43	pan	pan	NN
6912	724	44	.	.	.
6912	725	1	Place	place	VB
6912	725	2	a	a	DT
6912	725	3	saucer	saucer	NN
6912	725	4	or	or	CC
6912	725	5	a	a	DT
6912	725	6	piece	piece	NN
6912	725	7	of	of	IN
6912	725	8	cardboard	cardboard	NN
6912	725	9	over	over	IN
6912	725	10	the	the	DT
6912	725	11	top	top	NN
6912	725	12	of	of	IN
6912	725	13	the	the	DT
6912	725	14	chimney	chimney	NN
6912	725	15	.	.	.
6912	726	1	Does	do	VBZ
6912	726	2	the	the	DT
6912	726	3	candle	candle	NN
6912	726	4	continue	continue	VB
6912	726	5	to	to	TO
6912	726	6	burn	burn	VB
6912	726	7	?	?	.
6912	727	1	Why	why	WRB
6912	727	2	?	?	.
6912	728	1	EXPERIMENT	EXPERIMENT	NNP
6912	728	2	4	4	CD
6912	728	3	:	:	:
6912	728	4	PRESENCE	presence	NN
6912	728	5	OF	of	IN
6912	728	6	DRAFT.--Remove	draft.--remove	NN
6912	728	7	the	the	DT
6912	728	8	cover	cover	NN
6912	728	9	from	from	IN
6912	728	10	the	the	DT
6912	728	11	top	top	NN
6912	728	12	of	of	IN
6912	728	13	the	the	DT
6912	728	14	chimney	chimney	NN
6912	728	15	,	,	,
6912	728	16	and	and	CC
6912	728	17	again	again	RB
6912	728	18	light	light	VB
6912	728	19	the	the	DT
6912	728	20	candle	candle	NN
6912	728	21	.	.	.
6912	729	1	Does	do	VBZ
6912	729	2	it	-PRON-	PRP
6912	729	3	continue	continue	VB
6912	729	4	to	to	TO
6912	729	5	burn	burn	VB
6912	729	6	?	?	.
6912	730	1	What	what	WDT
6912	730	2	substance	substance	NN
6912	730	3	necessary	necessary	JJ
6912	730	4	for	for	IN
6912	730	5	combustion	combustion	NN
6912	730	6	is	be	VBZ
6912	730	7	present	present	JJ
6912	730	8	in	in	IN
6912	730	9	the	the	DT
6912	730	10	chimney	chimney	NN
6912	730	11	?	?	.
6912	731	1	Explain	explain	VB
6912	731	2	why	why	WRB
6912	731	3	the	the	DT
6912	731	4	candle	candle	NN
6912	731	5	soon	soon	RB
6912	731	6	went	go	VBD
6912	731	7	out	out	RB
6912	731	8	in	in	IN
6912	731	9	Experiment	experiment	NN
6912	731	10	3	3	CD
6912	731	11	,	,	,
6912	731	12	but	but	CC
6912	731	13	continued	continue	VBD
6912	731	14	to	to	TO
6912	731	15	burn	burn	VB
6912	731	16	in	in	IN
6912	731	17	this	this	DT
6912	731	18	experiment	experiment	NN
6912	731	19	.	.	.
6912	732	1	If	if	IN
6912	732	2	a	a	DT
6912	732	3	blanket	blanket	NN
6912	732	4	is	be	VBZ
6912	732	5	thrown	throw	VBN
6912	732	6	upon	upon	IN
6912	732	7	a	a	DT
6912	732	8	burning	burn	VBG
6912	732	9	stick	stick	NN
6912	732	10	of	of	IN
6912	732	11	wood	wood	NN
6912	732	12	,	,	,
6912	732	13	the	the	DT
6912	732	14	wood	wood	NN
6912	732	15	soon	soon	RB
6912	732	16	ceases	cease	VBZ
6912	732	17	to	to	TO
6912	732	18	burn	burn	VB
6912	732	19	.	.	.
6912	733	1	The	the	DT
6912	733	2	wood	wood	NN
6912	733	3	stops	stop	VBZ
6912	733	4	burning	burn	VBG
6912	733	5	because	because	IN
6912	733	6	the	the	DT
6912	733	7	oxygen	oxygen	NN
6912	733	8	of	of	IN
6912	733	9	the	the	DT
6912	733	10	air	air	NN
6912	733	11	is	be	VBZ
6912	733	12	excluded	exclude	VBN
6912	733	13	from	from	IN
6912	733	14	it	-PRON-	PRP
6912	733	15	.	.	.
6912	734	1	_	_	NNP
6912	734	2	The	the	DT
6912	734	3	act	act	NN
6912	734	4	of	of	IN
6912	734	5	burning	burning	NN
6912	734	6	,	,	,
6912	734	7	_	_	NNP
6912	734	8	i.e.	i.e.	FW
6912	735	1	_	_	NNP
6912	735	2	combustion	combustion	NN
6912	735	3	,	,	,
6912	735	4	is	be	VBZ
6912	735	5	the	the	DT
6912	735	6	union	union	NN
6912	735	7	of	of	IN
6912	735	8	any	any	DT
6912	735	9	substance	substance	NN
6912	735	10	with	with	IN
6912	735	11	oxygen	oxygen	NN
6912	735	12	,	,	,
6912	735	13	with	with	IN
6912	735	14	the	the	DT
6912	735	15	result	result	NN
6912	735	16	that	that	IN
6912	735	17	heat	heat	NN
6912	735	18	and	and	CC
6912	735	19	light	light	NN
6912	735	20	are	be	VBP
6912	735	21	produced	produce	VBN
6912	735	22	.	.	.
6912	735	23	_	_	NNP
6912	735	24	We	-PRON-	PRP
6912	735	25	have	have	VBP
6912	735	26	learned	learn	VBN
6912	735	27	that	that	IN
6912	735	28	a	a	DT
6912	735	29	fuel	fuel	NN
6912	735	30	can	can	MD
6912	735	31	not	not	RB
6912	735	32	unite	unite	VB
6912	735	33	with	with	IN
6912	735	34	oxygen	oxygen	NN
6912	735	35	until	until	IN
6912	735	36	heated	heated	JJ
6912	735	37	to	to	IN
6912	735	38	a	a	DT
6912	735	39	certain	certain	JJ
6912	735	40	temperature	temperature	NN
6912	735	41	.	.	.
6912	736	1	And	and	CC
6912	736	2	,	,	,
6912	736	3	no	no	RB
6912	736	4	matter	matter	RB
6912	736	5	how	how	WRB
6912	736	6	hot	hot	JJ
6912	736	7	it	-PRON-	PRP
6912	736	8	is	be	VBZ
6912	736	9	,	,	,
6912	736	10	the	the	DT
6912	736	11	fuel	fuel	NN
6912	736	12	will	will	MD
6912	736	13	not	not	RB
6912	736	14	burn	burn	VB
6912	736	15	unless	unless	IN
6912	736	16	it	-PRON-	PRP
6912	736	17	unites	unite	VBZ
6912	736	18	with	with	IN
6912	736	19	oxygen	oxygen	NN
6912	736	20	.	.	.
6912	737	1	Oxygen	oxygen	NN
6912	737	2	,	,	,
6912	737	3	then	then	RB
6912	737	4	,	,	,
6912	737	5	is	be	VBZ
6912	737	6	the	the	DT
6912	737	7	third	third	JJ
6912	737	8	requisite	requisite	NN
6912	737	9	for	for	IN
6912	737	10	combustion	combustion	NN
6912	737	11	.	.	.
6912	738	1	The	the	DT
6912	738	2	necessity	necessity	NN
6912	738	3	for	for	IN
6912	738	4	a	a	DT
6912	738	5	draft	draft	NN
6912	738	6	,	,	,
6912	738	7	_	_	NNP
6912	738	8	i.e.	i.e.	FW
6912	738	9	_	_	NNP
6912	738	10	a	a	DT
6912	738	11	continuous	continuous	JJ
6912	738	12	supply	supply	NN
6912	738	13	of	of	IN
6912	738	14	fresh	fresh	JJ
6912	738	15	air	air	NN
6912	738	16	which	which	WDT
6912	738	17	furnishes	furnish	VBZ
6912	738	18	oxygen	oxygen	NN
6912	738	19	,	,	,
6912	738	20	is	be	VBZ
6912	738	21	shown	show	VBN
6912	738	22	by	by	IN
6912	738	23	Experiments	experiment	NNS
6912	738	24	3	3	CD
6912	738	25	and	and	CC
6912	738	26	4	4	CD
6912	738	27	.	.	.
6912	739	1	SAUTED	SAUTED	NNP
6912	739	2	[	[	-LRB-
6912	739	3	Footnote	Footnote	NNP
6912	739	4	4	4	CD
6912	739	5	:	:	:
6912	739	6	To	to	TO
6912	739	7	saute	saute	VB
6912	739	8	is	be	VBZ
6912	739	9	to	to	TO
6912	739	10	brown	brown	VB
6912	739	11	in	in	IN
6912	739	12	a	a	DT
6912	739	13	small	small	JJ
6912	739	14	quantity	quantity	NN
6912	739	15	of	of	IN
6912	739	16	fat	fat	NN
6912	739	17	.	.	.
6912	739	18	]	]	-RRB-
6912	740	1	SUMMER	summer	NN
6912	740	2	SQUASH	SQUASH	NNP
6912	740	3	[	[	-LRB-
6912	740	4	Footnote	Footnote	NNP
6912	740	5	5	5	CD
6912	740	6	:	:	:
6912	740	7	See	see	VB
6912	740	8	footnote	footnote	NN
6912	740	9	3	3	CD
6912	740	10	.	.	.
6912	740	11	]	]	-RRB-
6912	741	1	Wash	wash	VB
6912	741	2	summer	summer	NN
6912	741	3	squash	squash	NN
6912	741	4	.	.	.
6912	742	1	Cut	cut	VB
6912	742	2	it	-PRON-	PRP
6912	742	3	in	in	IN
6912	742	4	slices	slice	NNS
6912	742	5	3/4	3/4	CD
6912	742	6	inch	inch	NN
6912	742	7	thick	thick	JJ
6912	742	8	.	.	.
6912	743	1	(	(	-LRB-
6912	743	2	Do	do	VB
6912	743	3	not	not	RB
6912	743	4	remove	remove	VB
6912	743	5	the	the	DT
6912	743	6	skin	skin	NN
6912	743	7	or	or	CC
6912	743	8	the	the	DT
6912	743	9	seeds	seed	NNS
6912	743	10	.	.	.
6912	743	11	)	)	-RRB-
6912	744	1	Dip	dip	VB
6912	744	2	each	each	DT
6912	744	3	slice	slice	NN
6912	744	4	in	in	IN
6912	744	5	flour	flour	NN
6912	744	6	.	.	.
6912	745	1	In	in	IN
6912	745	2	a	a	DT
6912	745	3	frying	fry	VBG
6912	745	4	pan	pan	NN
6912	745	5	put	put	VBD
6912	745	6	some	some	DT
6912	745	7	fat	fat	NN
6912	745	8	and	and	CC
6912	745	9	heat	heat	VB
6912	745	10	it	-PRON-	PRP
6912	745	11	.	.	.
6912	746	1	Add	add	VB
6912	746	2	the	the	DT
6912	746	3	squash	squash	NN
6912	746	4	and	and	CC
6912	746	5	cook	cook	VB
6912	746	6	each	each	DT
6912	746	7	slice	slice	NN
6912	746	8	on	on	IN
6912	746	9	both	both	DT
6912	746	10	sides	side	NNS
6912	746	11	until	until	IN
6912	746	12	golden	golden	NNP
6912	746	13	brown	brown	NNP
6912	746	14	in	in	IN
6912	746	15	color	color	NN
6912	746	16	.	.	.
6912	747	1	Sprinkle	sprinkle	VB
6912	747	2	with	with	IN
6912	747	3	salt	salt	NN
6912	747	4	and	and	CC
6912	747	5	pepper	pepper	NN
6912	747	6	.	.	.
6912	748	1	Then	then	RB
6912	748	2	place	place	VB
6912	748	3	a	a	DT
6912	748	4	cover	cover	NN
6912	748	5	over	over	IN
6912	748	6	the	the	DT
6912	748	7	frying	fry	VBG
6912	748	8	pan	pan	NN
6912	748	9	and	and	CC
6912	748	10	continue	continue	VB
6912	748	11	to	to	TO
6912	748	12	cook	cook	VB
6912	748	13	the	the	DT
6912	748	14	squash	squash	NN
6912	748	15	until	until	IN
6912	748	16	it	-PRON-	PRP
6912	748	17	is	be	VBZ
6912	748	18	tender	tender	JJ
6912	748	19	.	.	.
6912	749	1	Serve	serve	VB
6912	749	2	at	at	IN
6912	749	3	once	once	RB
6912	749	4	.	.	.
6912	750	1	BAKED	BAKED	NNP
6912	750	2	WINTER	WINTER	NNP
6912	750	3	SQUASH	SQUASH	NNP
6912	750	4	[	[	-LRB-
6912	750	5	Footnote	Footnote	NNP
6912	750	6	6	6	CD
6912	750	7	:	:	:
6912	750	8	See	see	VB
6912	750	9	"	"	''
6912	750	10	Note	note	VB
6912	750	11	to	to	IN
6912	750	12	Teacher	teacher	NN
6912	750	13	,	,	,
6912	750	14	"	"	``
6912	750	15	Footnote	footnote	NN
6912	750	16	3	3	CD
6912	750	17	]	]	-RRB-
6912	750	18	Wash	wash	VB
6912	750	19	a	a	DT
6912	750	20	squash	squash	NN
6912	750	21	and	and	CC
6912	750	22	cut	cut	VB
6912	750	23	or	or	CC
6912	750	24	split	split	VB
6912	750	25	it	-PRON-	PRP
6912	750	26	into	into	IN
6912	750	27	pieces	piece	NNS
6912	750	28	of	of	IN
6912	750	29	suitable	suitable	JJ
6912	750	30	size	size	NN
6912	750	31	for	for	IN
6912	750	32	serving	serve	VBG
6912	750	33	.	.	.
6912	751	1	Remove	remove	VB
6912	751	2	the	the	DT
6912	751	3	seeds	seed	NNS
6912	751	4	from	from	IN
6912	751	5	each	each	DT
6912	751	6	piece	piece	NN
6912	751	7	and	and	CC
6912	751	8	make	make	VB
6912	751	9	several	several	JJ
6912	751	10	gashes	gash	NNS
6912	751	11	(	(	-LRB-
6912	751	12	at	at	IN
6912	751	13	right	right	JJ
6912	751	14	angles	angle	NNS
6912	751	15	to	to	IN
6912	751	16	one	one	CD
6912	751	17	another	another	DT
6912	751	18	)	)	-RRB-
6912	751	19	cutting	cut	VBG
6912	751	20	through	through	IN
6912	751	21	the	the	DT
6912	751	22	pulp	pulp	NN
6912	751	23	down	down	RP
6912	751	24	to	to	IN
6912	751	25	the	the	DT
6912	751	26	shell	shell	NN
6912	751	27	.	.	.
6912	752	1	Place	place	VB
6912	752	2	the	the	DT
6912	752	3	pieces	piece	NNS
6912	752	4	(	(	-LRB-
6912	752	5	shell	shell	VB
6912	752	6	down	down	RP
6912	752	7	)	)	-RRB-
6912	752	8	on	on	IN
6912	752	9	the	the	DT
6912	752	10	grating	grating	NN
6912	752	11	in	in	IN
6912	752	12	the	the	DT
6912	752	13	oven	oven	NNP
6912	752	14	and	and	CC
6912	752	15	bake	bake	NN
6912	752	16	(	(	-LRB-
6912	752	17	at	at	IN
6912	752	18	moderate	moderate	JJ
6912	752	19	temperature	temperature	NN
6912	752	20	)	)	-RRB-
6912	752	21	until	until	IN
6912	752	22	the	the	DT
6912	752	23	pulp	pulp	NN
6912	752	24	is	be	VBZ
6912	752	25	tender	tender	JJ
6912	752	26	.	.	.
6912	753	1	Serve	serve	VB
6912	753	2	hot	hot	JJ
6912	753	3	,	,	,
6912	753	4	with	with	IN
6912	753	5	butter	butter	NN
6912	753	6	,	,	,
6912	753	7	salt	salt	NN
6912	753	8	,	,	,
6912	753	9	and	and	CC
6912	753	10	pepper	pepper	NN
6912	753	11	.	.	.
6912	754	1	QUESTIONS	question	NNS
6912	754	2	Name	name	VB
6912	754	3	the	the	DT
6912	754	4	three	three	CD
6912	754	5	requisites	requisite	NNS
6912	754	6	for	for	IN
6912	754	7	combustion	combustion	NN
6912	754	8	.	.	.
6912	755	1	Which	which	WDT
6912	755	2	has	have	VBZ
6912	755	3	the	the	DT
6912	755	4	higher	high	JJR
6912	755	5	kindling	kindle	VBG
6912	755	6	temperature	temperature	NN
6912	755	7	,	,	,
6912	755	8	wood	wood	NN
6912	755	9	or	or	CC
6912	755	10	coal	coal	NN
6912	755	11	?	?	.
6912	756	1	Explain	explain	VB
6912	756	2	your	-PRON-	PRP$
6912	756	3	answer	answer	NN
6912	756	4	.	.	.
6912	757	1	What	what	WP
6912	757	2	is	be	VBZ
6912	757	3	the	the	DT
6912	757	4	price	price	NN
6912	757	5	of	of	IN
6912	757	6	summer	summer	NN
6912	757	7	and	and	CC
6912	757	8	of	of	IN
6912	757	9	winter	winter	NN
6912	757	10	squash	squash	VB
6912	757	11	?	?	.
6912	758	1	How	how	WRB
6912	758	2	much	much	JJ
6912	758	3	of	of	IN
6912	758	4	each	each	DT
6912	758	5	kind	kind	NN
6912	758	6	of	of	IN
6912	758	7	squash	squash	NN
6912	758	8	is	be	VBZ
6912	758	9	required	require	VBN
6912	758	10	to	to	TO
6912	758	11	serve	serve	VB
6912	758	12	6	6	CD
6912	758	13	persons	person	NNS
6912	758	14	?	?	.
6912	759	1	LESSON	LESSON	NNP
6912	759	2	IV	IV	NNP
6912	759	3	COAL	COAL	NNP
6912	759	4	RANGES	RANGES	NNP
6912	759	5	[	[	-LRB-
6912	759	6	Footnote	Footnote	NNP
6912	759	7	7	7	CD
6912	759	8	:	:	:
6912	759	9	NOTE	NOTE	VBG
6912	759	10	TO	to	IN
6912	759	11	THE	the	DT
6912	759	12	TEACHER.--The	teacher.--the	JJ
6912	759	13	principles	principle	NNS
6912	759	14	of	of	IN
6912	759	15	building	build	VBG
6912	759	16	a	a	DT
6912	759	17	coal	coal	NN
6912	759	18	fire	fire	NN
6912	759	19	and	and	CC
6912	759	20	of	of	IN
6912	759	21	regulating	regulate	VBG
6912	759	22	dampers	damper	NNS
6912	759	23	may	may	MD
6912	759	24	be	be	VB
6912	759	25	applied	apply	VBN
6912	759	26	to	to	IN
6912	759	27	furnaces	furnace	NNS
6912	759	28	and	and	CC
6912	759	29	heating	heating	NN
6912	759	30	stoves	stove	NNS
6912	759	31	as	as	RB
6912	759	32	well	well	RB
6912	759	33	as	as	IN
6912	759	34	to	to	IN
6912	759	35	kitchen	kitchen	NN
6912	759	36	ranges	range	VBZ
6912	759	37	.	.	.
6912	760	1	In	in	IN
6912	760	2	case	case	NN
6912	760	3	there	there	EX
6912	760	4	are	be	VBP
6912	760	5	no	no	DT
6912	760	6	cooking	cooking	NN
6912	760	7	or	or	CC
6912	760	8	heating	heating	NN
6912	760	9	stoves	stove	NNS
6912	760	10	or	or	CC
6912	760	11	furnaces	furnace	NNS
6912	760	12	in	in	IN
6912	760	13	which	which	WDT
6912	760	14	coal	coal	NN
6912	760	15	is	be	VBZ
6912	760	16	burned	burn	VBN
6912	760	17	in	in	IN
6912	760	18	the	the	DT
6912	760	19	homes	home	NNS
6912	760	20	of	of	IN
6912	760	21	the	the	DT
6912	760	22	pupils	pupil	NNS
6912	760	23	,	,	,
6912	760	24	this	this	DT
6912	760	25	lesson	lesson	NN
6912	760	26	may	may	MD
6912	760	27	be	be	VB
6912	760	28	omitted]--CORN	omitted]--corn	IN
6912	760	29	DISHES	DISHES	NNP
6912	760	30	EXAMINATION	examination	NN
6912	760	31	OF	of	IN
6912	760	32	A	a	DT
6912	760	33	COAL	coal	NN
6912	760	34	RANGE.--Remove	range.--remove	VB
6912	760	35	the	the	DT
6912	760	36	lids	lid	NNS
6912	760	37	from	from	IN
6912	760	38	the	the	DT
6912	760	39	coal	coal	NN
6912	760	40	range	range	NN
6912	760	41	.	.	.
6912	761	1	Note	note	VB
6912	761	2	the	the	DT
6912	761	3	location	location	NN
6912	761	4	of	of	IN
6912	761	5	the	the	DT
6912	761	6	fire	fire	NN
6912	761	7	box	box	NN
6912	761	8	.	.	.
6912	762	1	What	what	WP
6912	762	2	is	be	VBZ
6912	762	3	its	-PRON-	PRP$
6912	762	4	purpose	purpose	NN
6912	762	5	?	?	.
6912	763	1	How	how	WRB
6912	763	2	is	be	VBZ
6912	763	3	the	the	DT
6912	763	4	floor	floor	NN
6912	763	5	of	of	IN
6912	763	6	the	the	DT
6912	763	7	fire	fire	NN
6912	763	8	box	box	NN
6912	763	9	constructed	construct	VBN
6912	763	10	?	?	.
6912	764	1	Where	where	WRB
6912	764	2	is	be	VBZ
6912	764	3	the	the	DT
6912	764	4	check	check	NN
6912	764	5	damper	damper	NN
6912	764	6	?	?	.
6912	765	1	What	what	WP
6912	765	2	is	be	VBZ
6912	765	3	its	-PRON-	PRP$
6912	765	4	purpose	purpose	NN
6912	765	5	?	?	.
6912	766	1	Where	where	WRB
6912	766	2	is	be	VBZ
6912	766	3	the	the	DT
6912	766	4	ash	ash	NN
6912	766	5	pan	pan	NN
6912	766	6	?	?	.
6912	767	1	Where	where	WRB
6912	767	2	is	be	VBZ
6912	767	3	the	the	DT
6912	767	4	front	front	JJ
6912	767	5	damper	damper	NN
6912	767	6	?	?	.
6912	768	1	What	what	WP
6912	768	2	is	be	VBZ
6912	768	3	its	-PRON-	PRP$
6912	768	4	purpose	purpose	NN
6912	768	5	?	?	.
6912	769	1	Note	note	VB
6912	769	2	the	the	DT
6912	769	3	place	place	NN
6912	769	4	where	where	WRB
6912	769	5	the	the	DT
6912	769	6	stovepipe	stovepipe	NN
6912	769	7	joins	join	VBZ
6912	769	8	the	the	DT
6912	769	9	range	range	NN
6912	769	10	.	.	.
6912	770	1	What	what	WP
6912	770	2	is	be	VBZ
6912	770	3	the	the	DT
6912	770	4	purpose	purpose	NN
6912	770	5	of	of	IN
6912	770	6	the	the	DT
6912	770	7	stovepipe	stovepipe	NN
6912	770	8	?	?	.
6912	771	1	Note	note	VB
6912	771	2	the	the	DT
6912	771	3	damper	damper	NN
6912	771	4	in	in	IN
6912	771	5	the	the	DT
6912	771	6	stovepipe	stovepipe	NN
6912	771	7	.	.	.
6912	772	1	What	what	WP
6912	772	2	is	be	VBZ
6912	772	3	its	-PRON-	PRP$
6912	772	4	purpose	purpose	NN
6912	772	5	?	?	.
6912	773	1	Note	note	VB
6912	773	2	the	the	DT
6912	773	3	location	location	NN
6912	773	4	of	of	IN
6912	773	5	the	the	DT
6912	773	6	oven	oven	NN
6912	773	7	.	.	.
6912	774	1	By	by	IN
6912	774	2	what	what	WP
6912	774	3	is	be	VBZ
6912	774	4	the	the	DT
6912	774	5	oven	oven	NN
6912	774	6	surrounded	surround	VBN
6912	774	7	?	?	.
6912	775	1	Find	find	VB
6912	775	2	the	the	DT
6912	775	3	oven	oven	JJ
6912	775	4	damper	damper	NN
6912	775	5	.	.	.
6912	776	1	Open	open	VB
6912	776	2	it	-PRON-	PRP
6912	776	3	.	.	.
6912	777	1	In	in	IN
6912	777	2	what	what	WDT
6912	777	3	direction	direction	NN
6912	777	4	do	do	VBP
6912	777	5	the	the	DT
6912	777	6	hot	hot	JJ
6912	777	7	gases	gas	NNS
6912	777	8	pass	pass	VB
6912	777	9	out	out	RP
6912	777	10	when	when	WRB
6912	777	11	the	the	DT
6912	777	12	oven	oven	JJ
6912	777	13	damper	damper	NN
6912	777	14	is	be	VBZ
6912	777	15	open	open	JJ
6912	777	16	?	?	.
6912	778	1	What	what	WDT
6912	778	2	part	part	NN
6912	778	3	of	of	IN
6912	778	4	the	the	DT
6912	778	5	range	range	NN
6912	778	6	is	be	VBZ
6912	778	7	heated	heat	VBN
6912	778	8	when	when	WRB
6912	778	9	the	the	DT
6912	778	10	oven	oven	JJ
6912	778	11	damper	damper	NN
6912	778	12	is	be	VBZ
6912	778	13	open	open	JJ
6912	778	14	?	?	.
6912	779	1	_	_	NNP
6912	779	2	An	an	DT
6912	779	3	open	open	JJ
6912	779	4	damper	damper	NN
6912	779	5	permits	permit	VBZ
6912	779	6	a	a	DT
6912	779	7	direct	direct	JJ
6912	779	8	draft	draft	NN
6912	779	9	to	to	TO
6912	779	10	pass	pass	VB
6912	779	11	through	through	IN
6912	779	12	the	the	DT
6912	779	13	range	range	NN
6912	779	14	_	_	NNP
6912	779	15	(	(	-LRB-
6912	779	16	see	see	VB
6912	779	17	Figure	Figure	NNP
6912	779	18	10	10	CD
6912	779	19	)	)	-RRB-
6912	779	20	.	.	.
6912	780	1	Close	close	VB
6912	780	2	the	the	DT
6912	780	3	oven	oven	JJ
6912	780	4	damper	damper	NN
6912	780	5	.	.	.
6912	781	1	Trace	trace	VB
6912	781	2	the	the	DT
6912	781	3	direction	direction	NN
6912	781	4	of	of	IN
6912	781	5	the	the	DT
6912	781	6	hot	hot	JJ
6912	781	7	gases	gas	NNS
6912	781	8	when	when	WRB
6912	781	9	the	the	DT
6912	781	10	damper	damper	NN
6912	781	11	is	be	VBZ
6912	781	12	closed	close	VBN
6912	781	13	.	.	.
6912	782	1	What	what	WDT
6912	782	2	parts	part	NNS
6912	782	3	of	of	IN
6912	782	4	the	the	DT
6912	782	5	range	range	NN
6912	782	6	are	be	VBP
6912	782	7	heated	heat	VBN
6912	782	8	when	when	WRB
6912	782	9	the	the	DT
6912	782	10	oven	oven	JJ
6912	782	11	damper	damper	NN
6912	782	12	is	be	VBZ
6912	782	13	closed	close	VBN
6912	782	14	?	?	.
6912	783	1	_	_	NNP
6912	783	2	A	A	NNP
6912	783	3	closed	close	VBN
6912	783	4	oven	oven	NNP
6912	783	5	damper	damper	NN
6912	783	6	permits	permit	VBZ
6912	783	7	an	an	DT
6912	783	8	indirect	indirect	JJ
6912	783	9	draft	draft	NN
6912	783	10	to	to	TO
6912	783	11	pass	pass	VB
6912	783	12	through	through	IN
6912	783	13	the	the	DT
6912	783	14	range	range	NN
6912	783	15	_	_	NNP
6912	783	16	(	(	-LRB-
6912	783	17	see	see	VB
6912	783	18	Figure	Figure	NNP
6912	783	19	11	11	CD
6912	783	20	)	)	-RRB-
6912	783	21	.	.	.
6912	784	1	How	how	WRB
6912	784	2	should	should	MD
6912	784	3	the	the	DT
6912	784	4	front	front	NN
6912	784	5	,	,	,
6912	784	6	oven	oven	RB
6912	784	7	,	,	,
6912	784	8	check	check	VB
6912	784	9	,	,	,
6912	784	10	and	and	CC
6912	784	11	chimney	chimney	NN
6912	784	12	dampers	damper	NNS
6912	784	13	be	be	VB
6912	784	14	arranged	arrange	VBN
6912	784	15	when	when	WRB
6912	784	16	the	the	DT
6912	784	17	fire	fire	NN
6912	784	18	is	be	VBZ
6912	784	19	kindled	kindle	VBN
6912	784	20	?	?	.
6912	785	1	PRODUCTS	product	NNS
6912	785	2	OF	of	IN
6912	785	3	COMBUSTION.--What	combustion.--what	WP
6912	785	4	is	be	VBZ
6912	785	5	found	find	VBN
6912	785	6	deposited	deposit	VBN
6912	785	7	on	on	IN
6912	785	8	the	the	DT
6912	785	9	inside	inside	NN
6912	785	10	of	of	IN
6912	785	11	the	the	DT
6912	785	12	stovepipe	stovepipe	NN
6912	785	13	of	of	IN
6912	785	14	a	a	DT
6912	785	15	coal	coal	NN
6912	785	16	range	range	NN
6912	785	17	?	?	.
6912	786	1	To	to	IN
6912	786	2	what	what	WP
6912	786	3	is	be	VBZ
6912	786	4	the	the	DT
6912	786	5	upper	upper	JJ
6912	786	6	end	end	NN
6912	786	7	of	of	IN
6912	786	8	the	the	DT
6912	786	9	stovepipe	stovepipe	NN
6912	786	10	joined	joined	JJ
6912	786	11	?	?	.
6912	787	1	What	what	WP
6912	787	2	does	do	VBZ
6912	787	3	one	one	PRP
6912	787	4	often	often	RB
6912	787	5	see	see	VB
6912	787	6	coming	come	VBG
6912	787	7	from	from	IN
6912	787	8	the	the	DT
6912	787	9	top	top	NN
6912	787	10	of	of	IN
6912	787	11	a	a	DT
6912	787	12	chimney	chimney	NN
6912	787	13	?	?	.
6912	788	1	[	[	-LRB-
6912	788	2	Illustration	illustration	NN
6912	788	3	:	:	:
6912	788	4	FIGURE	FIGURE	NNP
6912	788	5	10.--COAL	10.--coal	CD
6912	788	6	RANGE	RANGE	NNS
6912	788	7	SHOWING	show	VBG
6912	788	8	COURSE	course	RB
6912	788	9	OF	of	IN
6912	788	10	DIRECT	direct	JJ
6912	788	11	DRAFT	DRAFT	NNP
6912	788	12	.	.	.
6912	788	13	]	]	-RRB-
6912	789	1	In	in	IN
6912	789	2	the	the	DT
6912	789	3	previous	previous	JJ
6912	789	4	lesson	lesson	NN
6912	789	5	it	-PRON-	PRP
6912	789	6	was	be	VBD
6912	789	7	found	find	VBN
6912	789	8	that	that	IN
6912	789	9	when	when	WRB
6912	789	10	a	a	DT
6912	789	11	material	material	NN
6912	789	12	burned	burn	VBD
6912	789	13	,	,	,
6912	789	14	it	-PRON-	PRP
6912	789	15	united	unite	VBD
6912	789	16	with	with	IN
6912	789	17	oxygen	oxygen	NN
6912	789	18	.	.	.
6912	790	1	It	-PRON-	PRP
6912	790	2	is	be	VBZ
6912	790	3	a	a	DT
6912	790	4	matter	matter	NN
6912	790	5	of	of	IN
6912	790	6	common	common	JJ
6912	790	7	observation	observation	NN
6912	790	8	that	that	IN
6912	790	9	when	when	WRB
6912	790	10	all	all	DT
6912	790	11	solid	solid	JJ
6912	790	12	fuels	fuel	NNS
6912	790	13	--	--	:
6912	790	14	coal	coal	NN
6912	790	15	,	,	,
6912	790	16	wood	wood	NN
6912	790	17	,	,	,
6912	790	18	paper	paper	NN
6912	790	19	--	--	:
6912	790	20	burn	burn	VBP
6912	790	21	,	,	,
6912	790	22	they	-PRON-	PRP
6912	790	23	decrease	decrease	VBP
6912	790	24	in	in	IN
6912	790	25	size	size	NN
6912	790	26	,	,	,
6912	790	27	and	and	CC
6912	790	28	that	that	IN
6912	790	29	fuel	fuel	NN
6912	790	30	gas	gas	NN
6912	790	31	is	be	VBZ
6912	790	32	consumed	consume	VBN
6912	790	33	.	.	.
6912	791	1	Apparently	apparently	RB
6912	791	2	only	only	RB
6912	791	3	a	a	DT
6912	791	4	few	few	JJ
6912	791	5	ashes	ashe	NNS
6912	791	6	remain	remain	VBP
6912	791	7	when	when	WRB
6912	791	8	solid	solid	JJ
6912	791	9	fuels	fuel	NNS
6912	791	10	have	have	VBP
6912	791	11	been	be	VBN
6912	791	12	burned	burn	VBN
6912	791	13	,	,	,
6912	791	14	and	and	CC
6912	791	15	only	only	RB
6912	791	16	a	a	DT
6912	791	17	disagreeable	disagreeable	JJ
6912	791	18	odor	odor	NN
6912	791	19	remains	remain	VBZ
6912	791	20	when	when	WRB
6912	791	21	gas	gas	NN
6912	791	22	has	have	VBZ
6912	791	23	been	be	VBN
6912	791	24	burned	burn	VBN
6912	791	25	.	.	.
6912	792	1	Yet	yet	CC
6912	792	2	soot	soot	NN
6912	792	3	is	be	VBZ
6912	792	4	deposited	deposit	VBN
6912	792	5	in	in	IN
6912	792	6	the	the	DT
6912	792	7	stovepipe	stovepipe	NN
6912	792	8	and	and	CC
6912	792	9	smoke	smoke	NN
6912	792	10	issues	issue	NNS
6912	792	11	from	from	IN
6912	792	12	the	the	DT
6912	792	13	chimney	chimney	NN
6912	792	14	.	.	.
6912	793	1	Both	both	DT
6912	793	2	solid	solid	JJ
6912	793	3	and	and	CC
6912	793	4	gaseous	gaseous	JJ
6912	793	5	materials	material	NNS
6912	793	6	,	,	,
6912	793	7	such	such	JJ
6912	793	8	as	as	IN
6912	793	9	ashes	ashe	NNS
6912	793	10	,	,	,
6912	793	11	soot	soot	NN
6912	793	12	,	,	,
6912	793	13	and	and	CC
6912	793	14	smoke	smoke	NN
6912	793	15	,	,	,
6912	793	16	are	be	VBP
6912	793	17	formed	form	VBN
6912	793	18	when	when	WRB
6912	793	19	fuels	fuel	NNS
6912	793	20	burn	burn	VBP
6912	793	21	.	.	.
6912	794	1	Such	such	JJ
6912	794	2	materials	material	NNS
6912	794	3	are	be	VBP
6912	794	4	called	call	VBN
6912	794	5	_	_	NNP
6912	794	6	products	product	NNS
6912	794	7	of	of	IN
6912	794	8	combustion	combustion	NN
6912	794	9	_	_	NNP
6912	794	10	.	.	.
6912	795	1	FIRE	fire	NN
6912	795	2	BUILDING	building	NN
6912	795	3	IN	in	IN
6912	795	4	A	a	DT
6912	795	5	COAL	COAL	NNP
6912	795	6	RANGE.--It	range.--it	NN
6912	795	7	is	be	VBZ
6912	795	8	necessary	necessary	JJ
6912	795	9	to	to	TO
6912	795	10	have	have	VB
6912	795	11	the	the	DT
6912	795	12	fire	fire	NN
6912	795	13	box	box	NN
6912	795	14	,	,	,
6912	795	15	ash	ash	NNP
6912	795	16	pan	pan	NN
6912	795	17	,	,	,
6912	795	18	and	and	CC
6912	795	19	other	other	JJ
6912	795	20	parts	part	NNS
6912	795	21	of	of	IN
6912	795	22	the	the	DT
6912	795	23	stove	stove	NN
6912	795	24	clean	clean	JJ
6912	795	25	before	before	IN
6912	795	26	building	build	VBG
6912	795	27	a	a	DT
6912	795	28	fire	fire	NN
6912	795	29	.	.	.
6912	796	1	After	after	IN
6912	796	2	cleaning	clean	VBG
6912	796	3	,	,	,
6912	796	4	place	place	VB
6912	796	5	a	a	DT
6912	796	6	generous	generous	JJ
6912	796	7	layer	layer	NN
6912	796	8	of	of	IN
6912	796	9	loosely	loosely	RB
6912	796	10	crumpled	crumple	VBN
6912	796	11	paper	paper	NN
6912	796	12	over	over	IN
6912	796	13	the	the	DT
6912	796	14	bottom	bottom	NN
6912	796	15	of	of	IN
6912	796	16	the	the	DT
6912	796	17	fire	fire	NN
6912	796	18	box	box	NN
6912	796	19	,	,	,
6912	796	20	then	then	RB
6912	796	21	about	about	IN
6912	796	22	four	four	CD
6912	796	23	layers	layer	NNS
6912	796	24	of	of	IN
6912	796	25	kindling	kindle	VBG
6912	796	26	wood	wood	NN
6912	796	27	,	,	,
6912	796	28	placed	place	VBD
6912	796	29	so	so	IN
6912	796	30	that	that	IN
6912	796	31	there	there	EX
6912	796	32	are	be	VBP
6912	796	33	air	air	NN
6912	796	34	passages	passage	NNS
6912	796	35	between	between	IN
6912	796	36	the	the	DT
6912	796	37	pieces	piece	NNS
6912	796	38	,	,	,
6912	796	39	and	and	CC
6912	796	40	on	on	IN
6912	796	41	top	top	NN
6912	796	42	of	of	IN
6912	796	43	the	the	DT
6912	796	44	wood	wood	NN
6912	796	45	put	put	VBD
6912	796	46	two	two	CD
6912	796	47	shovelfuls	shovelful	NNS
6912	796	48	of	of	IN
6912	796	49	coal	coal	NN
6912	796	50	.	.	.
6912	797	1	Regulate	regulate	VB
6912	797	2	the	the	DT
6912	797	3	dampers	damper	NNS
6912	797	4	for	for	IN
6912	797	5	a	a	DT
6912	797	6	direct	direct	JJ
6912	797	7	draft	draft	NN
6912	797	8	,	,	,
6912	797	9	replace	replace	VB
6912	797	10	the	the	DT
6912	797	11	stove	stove	NN
6912	797	12	-	-	HYPH
6912	797	13	lids	lid	NNS
6912	797	14	,	,	,
6912	797	15	and	and	CC
6912	797	16	brush	brush	VB
6912	797	17	the	the	DT
6912	797	18	surface	surface	NN
6912	797	19	of	of	IN
6912	797	20	the	the	DT
6912	797	21	stove	stove	NN
6912	797	22	.	.	.
6912	798	1	[	[	-LRB-
6912	798	2	Illustration	illustration	NN
6912	798	3	:	:	:
6912	798	4	FIGURE	figure	VB
6912	798	5	11.--COAL	11.--coal	CD
6912	798	6	RANGE	RANGE	NNS
6912	798	7	SHOWING	show	VBG
6912	798	8	COURSE	course	NN
6912	798	9	OF	of	IN
6912	798	10	INDIRECT	INDIRECT	NNP
6912	798	11	DRAFT	DRAFT	NNP
6912	798	12	.	.	.
6912	798	13	]	]	-RRB-
6912	799	1	Before	before	IN
6912	799	2	lighting	light	VBG
6912	799	3	the	the	DT
6912	799	4	fuels	fuel	NNS
6912	799	5	,	,	,
6912	799	6	polish	polish	VB
6912	799	7	the	the	DT
6912	799	8	range	range	NN
6912	799	9	in	in	IN
6912	799	10	the	the	DT
6912	799	11	following	following	JJ
6912	799	12	manner	manner	NN
6912	799	13	:	:	:
6912	799	14	To	to	IN
6912	799	15	the	the	DT
6912	799	16	nickel	nickel	NN
6912	799	17	of	of	IN
6912	799	18	the	the	DT
6912	799	19	stove	stove	NN
6912	799	20	apply	apply	VBP
6912	799	21	whiting	whiting	NN
6912	799	22	and	and	CC
6912	799	23	ammonia	ammonia	NN
6912	799	24	or	or	CC
6912	799	25	any	any	DT
6912	799	26	satisfactory	satisfactory	JJ
6912	799	27	metal	metal	NN
6912	799	28	cleanser	cleanser	NN
6912	799	29	.	.	.
6912	800	1	To	to	IN
6912	800	2	the	the	DT
6912	800	3	iron	iron	NN
6912	800	4	of	of	IN
6912	800	5	the	the	DT
6912	800	6	stove	stove	NN
6912	800	7	apply	apply	VB
6912	800	8	oil	oil	NN
6912	800	9	rather	rather	RB
6912	800	10	than	than	IN
6912	800	11	"	"	``
6912	800	12	blacking	black	VBG
6912	800	13	.	.	.
6912	800	14	"	"	''
6912	801	1	Light	light	JJ
6912	801	2	paraffin	paraffin	NN
6912	801	3	oil	oil	NN
6912	801	4	may	may	MD
6912	801	5	be	be	VB
6912	801	6	used	use	VBN
6912	801	7	for	for	IN
6912	801	8	this	this	DT
6912	801	9	purpose	purpose	NN
6912	801	10	.	.	.
6912	802	1	Apply	apply	VB
6912	802	2	the	the	DT
6912	802	3	oil	oil	NN
6912	802	4	with	with	IN
6912	802	5	cotton	cotton	NN
6912	802	6	waste	waste	NN
6912	802	7	,	,	,
6912	802	8	or	or	CC
6912	802	9	a	a	DT
6912	802	10	soft	soft	JJ
6912	802	11	cloth	cloth	NN
6912	802	12	.	.	.
6912	803	1	(	(	-LRB-
6912	803	2	Care	care	NN
6912	803	3	should	should	MD
6912	803	4	be	be	VB
6912	803	5	taken	take	VBN
6912	803	6	not	not	RB
6912	803	7	to	to	TO
6912	803	8	apply	apply	VB
6912	803	9	an	an	DT
6912	803	10	excess	excess	NN
6912	803	11	of	of	IN
6912	803	12	oil	oil	NN
6912	803	13	.	.	.
6912	803	14	)	)	-RRB-
6912	804	1	Polish	polish	VB
6912	804	2	with	with	IN
6912	804	3	soft	soft	JJ
6912	804	4	cotton	cotton	NN
6912	804	5	or	or	CC
6912	804	6	woolen	woolen	JJ
6912	804	7	cloth	cloth	NN
6912	804	8	.	.	.
6912	805	1	One	one	PRP
6912	805	2	should	should	MD
6912	805	3	remember	remember	VB
6912	805	4	,	,	,
6912	805	5	however	however	RB
6912	805	6	,	,	,
6912	805	7	that	that	IN
6912	805	8	oil	oil	NN
6912	805	9	must	must	MD
6912	805	10	be	be	VB
6912	805	11	used	use	VBN
6912	805	12	with	with	IN
6912	805	13	caution	caution	NN
6912	805	14	.	.	.
6912	806	1	_	_	NNP
6912	806	2	It	-PRON-	PRP
6912	806	3	should	should	MD
6912	806	4	never	never	RB
6912	806	5	be	be	VB
6912	806	6	applied	apply	VBN
6912	806	7	to	to	IN
6912	806	8	a	a	DT
6912	806	9	stove	stove	NN
6912	806	10	containing	contain	VBG
6912	806	11	burning	burn	VBG
6912	806	12	fuels	fuel	NNS
6912	806	13	.	.	.
6912	806	14	_	_	XX
6912	806	15	If	if	IN
6912	806	16	the	the	DT
6912	806	17	stove	stove	JJ
6912	806	18	cloth	cloth	NN
6912	806	19	,	,	,
6912	806	20	saturated	saturate	VBN
6912	806	21	with	with	IN
6912	806	22	oil	oil	NN
6912	806	23	,	,	,
6912	806	24	is	be	VBZ
6912	806	25	not	not	RB
6912	806	26	destroyed	destroy	VBN
6912	806	27	after	after	IN
6912	806	28	using	use	VBG
6912	806	29	,	,	,
6912	806	30	it	-PRON-	PRP
6912	806	31	is	be	VBZ
6912	806	32	well	well	JJ
6912	806	33	to	to	TO
6912	806	34	keep	keep	VB
6912	806	35	it	-PRON-	PRP
6912	806	36	in	in	IN
6912	806	37	a	a	DT
6912	806	38	covered	cover	VBN
6912	806	39	tin	tin	NN
6912	806	40	can	can	NN
6912	806	41	or	or	CC
6912	806	42	stone	stone	NN
6912	806	43	jar	jar	NN
6912	806	44	.	.	.
6912	807	1	After	after	IN
6912	807	2	polishing	polish	VBG
6912	807	3	the	the	DT
6912	807	4	stove	stove	NN
6912	807	5	,	,	,
6912	807	6	light	light	VB
6912	807	7	the	the	DT
6912	807	8	fuels	fuel	NNS
6912	807	9	.	.	.
6912	808	1	When	when	WRB
6912	808	2	the	the	DT
6912	808	3	wood	wood	NN
6912	808	4	is	be	VBZ
6912	808	5	reduced	reduce	VBN
6912	808	6	to	to	IN
6912	808	7	glowing	glow	VBG
6912	808	8	embers	ember	NNS
6912	808	9	and	and	CC
6912	808	10	the	the	DT
6912	808	11	coal	coal	NN
6912	808	12	is	be	VBZ
6912	808	13	burning	burn	VBG
6912	808	14	,	,	,
6912	808	15	add	add	VB
6912	808	16	more	more	JJR
6912	808	17	coal	coal	NN
6912	808	18	.	.	.
6912	809	1	If	if	IN
6912	809	2	this	this	DT
6912	809	3	burns	burn	VBZ
6912	809	4	well	well	RB
6912	809	5	,	,	,
6912	809	6	change	change	VB
6912	809	7	the	the	DT
6912	809	8	dampers	damper	NNS
6912	809	9	to	to	TO
6912	809	10	make	make	VB
6912	809	11	an	an	DT
6912	809	12	indirect	indirect	JJ
6912	809	13	draft	draft	NN
6912	809	14	.	.	.
6912	810	1	GREEN	green	JJ
6912	810	2	CORN	CORN	NNS
6912	810	3	In	in	IN
6912	810	4	selecting	select	VBG
6912	810	5	corn	corn	NN
6912	810	6	for	for	IN
6912	810	7	cooking	cooking	NN
6912	810	8	,	,	,
6912	810	9	choose	choose	VB
6912	810	10	those	those	DT
6912	810	11	ears	ear	NNS
6912	810	12	that	that	WDT
6912	810	13	are	be	VBP
6912	810	14	filled	fill	VBN
6912	810	15	with	with	IN
6912	810	16	well	well	RB
6912	810	17	-	-	HYPH
6912	810	18	developed	develop	VBN
6912	810	19	kernels	kernel	NNS
6912	810	20	,	,	,
6912	810	21	from	from	IN
6912	810	22	which	which	WDT
6912	810	23	milky	milky	NNP
6912	810	24	juice	juice	NN
6912	810	25	flows	flow	VBZ
6912	810	26	when	when	WRB
6912	810	27	pressed	press	VBN
6912	810	28	with	with	IN
6912	810	29	the	the	DT
6912	810	30	thumb	thumb	NN
6912	810	31	.	.	.
6912	811	1	Cook	cook	VB
6912	811	2	as	as	RB
6912	811	3	soon	soon	RB
6912	811	4	as	as	IN
6912	811	5	possible	possible	JJ
6912	811	6	after	after	IN
6912	811	7	gathering	gathering	NN
6912	811	8	.	.	.
6912	812	1	_	_	NNP
6912	812	2	To	to	TO
6912	812	3	boil	boil	VB
6912	812	4	green	green	JJ
6912	812	5	corn	corn	NN
6912	812	6	_	_	NNP
6912	812	7	remove	remove	VBP
6912	812	8	silk	silk	NN
6912	812	9	and	and	CC
6912	812	10	husk	husk	NN
6912	812	11	from	from	IN
6912	812	12	the	the	DT
6912	812	13	corn	corn	NN
6912	812	14	,	,	,
6912	812	15	place	place	VB
6912	812	16	the	the	DT
6912	812	17	ears	ear	NNS
6912	812	18	in	in	IN
6912	812	19	boiling	boiling	NN
6912	812	20	water	water	NN
6912	812	21	.	.	.
6912	813	1	Cook	cook	VB
6912	813	2	the	the	DT
6912	813	3	corn	corn	NN
6912	813	4	until	until	IN
6912	813	5	no	no	DT
6912	813	6	juice	juice	NN
6912	813	7	flows	flow	VBZ
6912	813	8	from	from	IN
6912	813	9	the	the	DT
6912	813	10	kernels	kernel	NNS
6912	813	11	when	when	WRB
6912	813	12	pressed	press	VBN
6912	813	13	(	(	-LRB-
6912	813	14	usually	usually	RB
6912	813	15	from	from	IN
6912	813	16	12	12	CD
6912	813	17	to	to	TO
6912	813	18	20	20	CD
6912	813	19	minutes	minute	NNS
6912	813	20	)	)	-RRB-
6912	813	21	.	.	.
6912	814	1	Serve	serve	VB
6912	814	2	whole	whole	NN
6912	814	3	on	on	IN
6912	814	4	a	a	DT
6912	814	5	platter	platter	NN
6912	814	6	.	.	.
6912	815	1	The	the	DT
6912	815	2	platter	platter	NN
6912	815	3	may	may	MD
6912	815	4	be	be	VB
6912	815	5	covered	cover	VBN
6912	815	6	with	with	IN
6912	815	7	a	a	DT
6912	815	8	folded	fold	VBN
6912	815	9	napkin	napkin	NNP
6912	815	10	.	.	.
6912	816	1	_	_	NNP
6912	816	2	To	to	TO
6912	816	3	bake	bake	VB
6912	816	4	green	green	JJ
6912	816	5	corn	corn	NN
6912	816	6	_	_	NNP
6912	816	7	select	select	JJ
6912	816	8	12	12	CD
6912	816	9	ears	ear	NNS
6912	816	10	.	.	.
6912	817	1	Remove	remove	VB
6912	817	2	the	the	DT
6912	817	3	corn	corn	NN
6912	817	4	from	from	IN
6912	817	5	the	the	DT
6912	817	6	cob	cob	NN
6912	817	7	as	as	IN
6912	817	8	follows	follow	VBZ
6912	817	9	:	:	:
6912	817	10	Cut	cut	VB
6912	817	11	through	through	IN
6912	817	12	the	the	DT
6912	817	13	center	center	NN
6912	817	14	of	of	IN
6912	817	15	each	each	DT
6912	817	16	row	row	NN
6912	817	17	of	of	IN
6912	817	18	grains	grain	NNS
6912	817	19	,	,	,
6912	817	20	slice	slice	VB
6912	817	21	off	off	RP
6912	817	22	the	the	DT
6912	817	23	tops	top	NNS
6912	817	24	of	of	IN
6912	817	25	the	the	DT
6912	817	26	kernels	kernel	NNS
6912	817	27	,	,	,
6912	817	28	and	and	CC
6912	817	29	then	then	RB
6912	817	30	scrape	scrape	VB
6912	817	31	the	the	DT
6912	817	32	pulp	pulp	NN
6912	817	33	thoroughly	thoroughly	RB
6912	817	34	from	from	IN
6912	817	35	the	the	DT
6912	817	36	cob	cob	NN
6912	817	37	.	.	.
6912	818	1	Put	put	VB
6912	818	2	in	in	RP
6912	818	3	a	a	DT
6912	818	4	baking	baking	NN
6912	818	5	-	-	HYPH
6912	818	6	dish	dish	NN
6912	818	7	,	,	,
6912	818	8	add	add	VB
6912	818	9	:	:	:
6912	818	10	3/4	3/4	CD
6912	818	11	cupful	cupful	JJ
6912	818	12	milk	milk	NN
6912	818	13	1	1	CD
6912	818	14	tablespoonful	tablespoonful	JJ
6912	818	15	butter	butter	NN
6912	818	16	or	or	CC
6912	818	17	substitute	substitute	NN
6912	818	18	2	2	CD
6912	818	19	teaspoonfuls	teaspoonful	NNS
6912	818	20	salt	salt	NN
6912	818	21	Pepper	Pepper	NNP
6912	818	22	Bake	Bake	NNP
6912	818	23	in	in	IN
6912	818	24	a	a	DT
6912	818	25	moderate	moderate	JJ
6912	818	26	oven	oven	NN
6912	818	27	for	for	IN
6912	818	28	about	about	RB
6912	818	29	45	45	CD
6912	818	30	minutes	minute	NNS
6912	818	31	.	.	.
6912	819	1	Serve	serve	VB
6912	819	2	hot	hot	JJ
6912	819	3	.	.	.
6912	820	1	Green	green	JJ
6912	820	2	corn	corn	NN
6912	820	3	which	which	WDT
6912	820	4	has	have	VBZ
6912	820	5	been	be	VBN
6912	820	6	cut	cut	VBN
6912	820	7	from	from	IN
6912	820	8	the	the	DT
6912	820	9	cob	cob	NN
6912	820	10	may	may	MD
6912	820	11	also	also	RB
6912	820	12	be	be	VB
6912	820	13	cooked	cook	VBN
6912	820	14	on	on	IN
6912	820	15	top	top	NN
6912	820	16	of	of	IN
6912	820	17	the	the	DT
6912	820	18	range	range	NN
6912	820	19	.	.	.
6912	821	1	To	to	IN
6912	821	2	the	the	DT
6912	821	3	corn	corn	NN
6912	821	4	cut	cut	NN
6912	821	5	from	from	IN
6912	821	6	12	12	CD
6912	821	7	ears	ear	NNS
6912	821	8	,	,	,
6912	821	9	add	add	VB
6912	821	10	the	the	DT
6912	821	11	same	same	JJ
6912	821	12	ingredients	ingredient	NNS
6912	821	13	,	,	,
6912	821	14	using	use	VBG
6912	821	15	less	less	JJR
6912	821	16	milk	milk	NN
6912	821	17	.	.	.
6912	822	1	Cook	cook	VB
6912	822	2	at	at	IN
6912	822	3	simmering	simmer	VBG
6912	822	4	temperature	temperature	NN
6912	822	5	until	until	IN
6912	822	6	tender	tender	NN
6912	822	7	.	.	.
6912	823	1	SCALLOPED	SCALLOPED	NNP
6912	823	2	CORN	CORN	NNS
6912	823	3	1	1	CD
6912	823	4	can	can	MD
6912	823	5	corn	corn	VB
6912	823	6	2/3	2/3	CD
6912	823	7	cupful	cupful	JJ
6912	823	8	milk	milk	NN
6912	823	9	1	1	CD
6912	823	10	1/4	1/4	CD
6912	823	11	teaspoonfuls	teaspoonful	NNS
6912	823	12	salt	salt	NN
6912	823	13	Dash	Dash	NNP
6912	823	14	pepper	pepper	NN
6912	823	15	2	2	CD
6912	823	16	tablespoonfuls	tablespoonful	NNS
6912	823	17	butter	butter	NN
6912	823	18	or	or	CC
6912	823	19	substitute	substitute	NN
6912	823	20	2	2	CD
6912	823	21	cupfuls	cupful	VBZ
6912	823	22	soft	soft	JJ
6912	823	23	bread	bread	NN
6912	823	24	crumbs	crumb	VBZ
6912	823	25	Mix	mix	VB
6912	823	26	the	the	DT
6912	823	27	corn	corn	NN
6912	823	28	,	,	,
6912	823	29	milk	milk	NN
6912	823	30	,	,	,
6912	823	31	and	and	CC
6912	823	32	seasonings	seasoning	NNS
6912	823	33	.	.	.
6912	824	1	Mix	mix	VB
6912	824	2	the	the	DT
6912	824	3	crumbs	crumb	NNS
6912	824	4	and	and	CC
6912	824	5	fat	fat	NN
6912	824	6	,	,	,
6912	824	7	and	and	CC
6912	824	8	place	place	VB
6912	824	9	one	one	CD
6912	824	10	fourth	fourth	NN
6912	824	11	of	of	IN
6912	824	12	them	-PRON-	PRP
6912	824	13	in	in	IN
6912	824	14	the	the	DT
6912	824	15	bottom	bottom	NN
6912	824	16	of	of	IN
6912	824	17	a	a	DT
6912	824	18	buttered	butter	VBN
6912	824	19	baking	baking	NN
6912	824	20	-	-	HYPH
6912	824	21	dish	dish	NN
6912	824	22	,	,	,
6912	824	23	add	add	VB
6912	824	24	one	one	CD
6912	824	25	half	half	NN
6912	824	26	of	of	IN
6912	824	27	the	the	DT
6912	824	28	corn	corn	NN
6912	824	29	mixture	mixture	NN
6912	824	30	,	,	,
6912	824	31	then	then	RB
6912	824	32	another	another	DT
6912	824	33	fourth	fourth	JJ
6912	824	34	of	of	IN
6912	824	35	the	the	DT
6912	824	36	crumbs	crumb	NNS
6912	824	37	,	,	,
6912	824	38	the	the	DT
6912	824	39	remainder	remainder	NN
6912	824	40	of	of	IN
6912	824	41	the	the	DT
6912	824	42	corn	corn	NN
6912	824	43	mixture	mixture	NN
6912	824	44	,	,	,
6912	824	45	and	and	CC
6912	824	46	finally	finally	RB
6912	824	47	the	the	DT
6912	824	48	remainder	remainder	NN
6912	824	49	of	of	IN
6912	824	50	the	the	DT
6912	824	51	buttered	buttered	NN
6912	824	52	crumbs	crumb	NNS
6912	824	53	.	.	.
6912	825	1	Bake	bake	VB
6912	825	2	at	at	IN
6912	825	3	400	400	CD
6912	825	4	degrees	degree	NNS
6912	825	5	F.	F.	NNP
6912	825	6	,	,	,
6912	825	7	for	for	IN
6912	825	8	45	45	CD
6912	825	9	minutes	minute	NNS
6912	825	10	.	.	.
6912	826	1	QUESTIONS	QUESTIONS	NNP
6912	826	2	Explain	explain	VB
6912	826	3	why	why	WRB
6912	826	4	it	-PRON-	PRP
6912	826	5	is	be	VBZ
6912	826	6	necessary	necessary	JJ
6912	826	7	to	to	TO
6912	826	8	have	have	VB
6912	826	9	the	the	DT
6912	826	10	fire	fire	NN
6912	826	11	box	box	NN
6912	826	12	,	,	,
6912	826	13	ash	ash	NNP
6912	826	14	pan	pan	NN
6912	826	15	,	,	,
6912	826	16	and	and	CC
6912	826	17	other	other	JJ
6912	826	18	parts	part	NNS
6912	826	19	of	of	IN
6912	826	20	a	a	DT
6912	826	21	coal	coal	NN
6912	826	22	range	range	NN
6912	826	23	clean	clean	JJ
6912	826	24	before	before	IN
6912	826	25	building	build	VBG
6912	826	26	a	a	DT
6912	826	27	fire	fire	NN
6912	826	28	.	.	.
6912	827	1	If	if	IN
6912	827	2	both	both	CC
6912	827	3	hard	hard	JJ
6912	827	4	and	and	CC
6912	827	5	soft	soft	JJ
6912	827	6	woods	wood	NNS
6912	827	7	are	be	VBP
6912	827	8	used	use	VBN
6912	827	9	in	in	IN
6912	827	10	building	build	VBG
6912	827	11	a	a	DT
6912	827	12	fire	fire	NN
6912	827	13	,	,	,
6912	827	14	which	which	WDT
6912	827	15	should	should	MD
6912	827	16	be	be	VB
6912	827	17	placed	place	VBN
6912	827	18	next	next	RB
6912	827	19	to	to	IN
6912	827	20	the	the	DT
6912	827	21	paper	paper	NN
6912	827	22	?	?	.
6912	828	1	Explain	explain	VB
6912	828	2	your	-PRON-	PRP$
6912	828	3	answer	answer	NN
6912	828	4	.	.	.
6912	829	1	What	what	WP
6912	829	2	is	be	VBZ
6912	829	3	the	the	DT
6912	829	4	advantage	advantage	NN
6912	829	5	in	in	IN
6912	829	6	using	use	VBG
6912	829	7	oil	oil	NN
6912	829	8	rather	rather	RB
6912	829	9	than	than	IN
6912	829	10	blacking	black	VBG
6912	829	11	in	in	IN
6912	829	12	cleaning	clean	VBG
6912	829	13	a	a	DT
6912	829	14	range	range	NN
6912	829	15	?	?	.
6912	830	1	Explain	explain	VB
6912	830	2	why	why	WRB
6912	830	3	a	a	DT
6912	830	4	stove	stove	NN
6912	830	5	cloth	cloth	NN
6912	830	6	,	,	,
6912	830	7	saturated	saturate	VBN
6912	830	8	with	with	IN
6912	830	9	oil	oil	NN
6912	830	10	,	,	,
6912	830	11	should	should	MD
6912	830	12	be	be	VB
6912	830	13	kept	keep	VBN
6912	830	14	in	in	IN
6912	830	15	a	a	DT
6912	830	16	covered	cover	VBN
6912	830	17	tin	tin	NN
6912	830	18	can	can	NN
6912	830	19	or	or	CC
6912	830	20	stone	stone	NN
6912	830	21	jar	jar	NN
6912	830	22	.	.	.
6912	831	1	Compare	compare	VB
6912	831	2	the	the	DT
6912	831	3	method	method	NN
6912	831	4	of	of	IN
6912	831	5	mixing	mix	VBG
6912	831	6	the	the	DT
6912	831	7	crumbs	crumb	NNS
6912	831	8	in	in	IN
6912	831	9	Scalloped	Scalloped	NNP
6912	831	10	Tomatoes	Tomatoes	NNPS
6912	831	11	and	and	CC
6912	831	12	in	in	IN
6912	831	13	Scalloped	Scalloped	NNP
6912	831	14	Corn	Corn	NNP
6912	831	15	.	.	.
6912	832	1	Which	which	WDT
6912	832	2	contains	contain	VBZ
6912	832	3	the	the	DT
6912	832	4	more	more	JJR
6912	832	5	moisture,--corn	moisture,--corn	NN
6912	832	6	or	or	CC
6912	832	7	tomatoes	tomato	NNS
6912	832	8	?	?	.
6912	833	1	From	from	IN
6912	833	2	this	this	DT
6912	833	3	explain	explain	VB
6912	833	4	the	the	DT
6912	833	5	difference	difference	NN
6912	833	6	in	in	IN
6912	833	7	mixing	mix	VBG
6912	833	8	.	.	.
6912	834	1	What	what	WP
6912	834	2	is	be	VBZ
6912	834	3	the	the	DT
6912	834	4	price	price	NN
6912	834	5	of	of	IN
6912	834	6	12	12	CD
6912	834	7	ears	ear	NNS
6912	834	8	of	of	IN
6912	834	9	green	green	JJ
6912	834	10	corn	corn	NN
6912	834	11	or	or	CC
6912	834	12	of	of	IN
6912	834	13	1	1	CD
6912	834	14	can	can	NN
6912	834	15	of	of	IN
6912	834	16	corn	corn	NN
6912	834	17	?	?	.
6912	835	1	LESSON	LESSON	NNP
6912	835	2	V	V	NNP
6912	835	3	GAS	GAS	NNP
6912	835	4	RANGES	RANGES	NNP
6912	835	5	--	--	:
6912	835	6	SCALLOPED	SCALLOPED	NNP
6912	835	7	FRUIT	FRUIT	NNP
6912	835	8	EXAMINATION	examination	NN
6912	835	9	OF	of	IN
6912	835	10	A	a	DT
6912	835	11	GAS	gas	NN
6912	835	12	BURNER.--Inspect	burner.--inspect	IN
6912	835	13	a	a	DT
6912	835	14	gas	gas	NN
6912	835	15	burner	burner	NN
6912	835	16	and	and	CC
6912	835	17	find	find	VB
6912	835	18	the	the	DT
6912	835	19	following	follow	VBG
6912	835	20	parts	part	NNS
6912	835	21	:	:	:
6912	835	22	(	(	-LRB-
6912	835	23	_	_	NNP
6912	835	24	a	a	DT
6912	835	25	_	_	NNP
6912	835	26	)	)	-RRB-
6912	835	27	Supply	supply	NN
6912	835	28	pipe	pipe	NN
6912	835	29	.	.	.
6912	836	1	(	(	-LRB-
6912	836	2	_	_	NNP
6912	836	3	b	b	NNP
6912	836	4	_	_	NNP
6912	836	5	)	)	-RRB-
6912	836	6	Stopcock	Stopcock	NNP
6912	836	7	.	.	.
6912	837	1	(	(	-LRB-
6912	837	2	_	_	NNP
6912	837	3	c	c	NNP
6912	837	4	_	_	NNP
6912	837	5	)	)	-RRB-
6912	837	6	Burner	Burner	NNP
6912	837	7	.	.	.
6912	838	1	(	(	-LRB-
6912	838	2	_	_	NNP
6912	838	3	d	d	NNP
6912	838	4	_	_	NNP
6912	838	5	)	)	-RRB-
6912	838	6	Mixer	Mixer	NNP
6912	838	7	(	(	-LRB-
6912	838	8	see	see	VB
6912	838	9	Figure	Figure	NNP
6912	838	10	12	12	CD
6912	838	11	)	)	-RRB-
6912	838	12	.	.	.
6912	839	1	To	to	TO
6912	839	2	light	light	VB
6912	839	3	a	a	DT
6912	839	4	gas	gas	NN
6912	839	5	burner	burner	NN
6912	839	6	,	,	,
6912	839	7	observe	observe	VB
6912	839	8	the	the	DT
6912	839	9	following	follow	VBG
6912	839	10	directions	direction	NNS
6912	839	11	,	,	,
6912	839	12	and	and	CC
6912	839	13	in	in	IN
6912	839	14	the	the	DT
6912	839	15	order	order	NN
6912	839	16	named	name	VBN
6912	839	17	:	:	:
6912	839	18	(	(	-LRB-
6912	839	19	_	_	NNP
6912	839	20	a	a	DT
6912	839	21	_	_	NNP
6912	839	22	)	)	-RRB-
6912	839	23	Strike	strike	VB
6912	839	24	the	the	DT
6912	839	25	match	match	NN
6912	839	26	.	.	.
6912	840	1	(	(	-LRB-
6912	840	2	_	_	NNP
6912	840	3	b	b	NNP
6912	840	4	_	_	NNP
6912	840	5	)	)	-RRB-
6912	840	6	Turn	turn	VB
6912	840	7	the	the	DT
6912	840	8	stopcock	stopcock	NN
6912	840	9	.	.	.
6912	841	1	(	(	-LRB-
6912	841	2	_	_	NNP
6912	841	3	c	c	NNP
6912	841	4	_	_	NNP
6912	841	5	)	)	-RRB-
6912	841	6	Apply	apply	VB
6912	841	7	the	the	DT
6912	841	8	match	match	NN
6912	841	9	to	to	IN
6912	841	10	the	the	DT
6912	841	11	open	open	JJ
6912	841	12	burner	burner	NN
6912	841	13	.	.	.
6912	842	1	(	(	-LRB-
6912	842	2	_	_	NNP
6912	842	3	d	d	NNP
6912	842	4	_	_	NNP
6912	842	5	)	)	-RRB-
6912	842	6	If	if	IN
6912	842	7	necessary	necessary	JJ
6912	842	8	,	,	,
6912	842	9	regulate	regulate	VB
6912	842	10	the	the	DT
6912	842	11	stopcock	stopcock	NN
6912	842	12	and	and	CC
6912	842	13	mixer	mixer	NNP
6912	842	14	,	,	,
6912	842	15	so	so	IN
6912	842	16	that	that	IN
6912	842	17	the	the	DT
6912	842	18	flame	flame	NN
6912	842	19	is	be	VBZ
6912	842	20	blue	blue	JJ
6912	842	21	in	in	IN
6912	842	22	color	color	NN
6912	842	23	.	.	.
6912	843	1	[	[	-LRB-
6912	843	2	Illustration	illustration	NN
6912	843	3	:	:	:
6912	843	4	Courtesy	Courtesy	NNP
6912	843	5	of	of	IN
6912	843	6	_	_	NNP
6912	843	7	Clark	Clark	NNP
6912	843	8	Stove	Stove	NNP
6912	843	9	Co	Co	NNP
6912	843	10	_	_	NNP
6912	843	11	FIGURE	FIGURE	NNP
6912	843	12	12.--GAS	12.--gas	CD
6912	843	13	BURNER	BURNER	NNP
6912	843	14	SHOWING	show	VBG
6912	843	15	MIXER	MIXER	NNP
6912	843	16	]	]	-RRB-
6912	843	17	EXPERIMENT	EXPERIMENT	NNP
6912	843	18	6	6	CD
6912	843	19	:	:	:
6912	843	20	THE	the	DT
6912	843	21	REGULATION	regulation	NN
6912	843	22	AND	and	CC
6912	843	23	PURPOSE	purpose	NN
6912	843	24	OF	of	IN
6912	843	25	A	a	DT
6912	843	26	GAS	gas	NN
6912	843	27	MIXER.--Light	mixer.--light	NN
6912	843	28	a	a	DT
6912	843	29	gas	gas	NN
6912	843	30	burner	burner	NN
6912	843	31	and	and	CC
6912	843	32	then	then	RB
6912	843	33	completely	completely	RB
6912	843	34	close	close	VBP
6912	843	35	the	the	DT
6912	843	36	mixer	mixer	NN
6912	843	37	of	of	IN
6912	843	38	the	the	DT
6912	843	39	burner	burner	NN
6912	843	40	.	.	.
6912	844	1	If	if	IN
6912	844	2	the	the	DT
6912	844	3	mixer	mixer	NN
6912	844	4	is	be	VBZ
6912	844	5	stationary	stationary	JJ
6912	844	6	,	,	,
6912	844	7	it	-PRON-	PRP
6912	844	8	may	may	MD
6912	844	9	be	be	VB
6912	844	10	closed	close	VBN
6912	844	11	by	by	IN
6912	844	12	wrapping	wrap	VBG
6912	844	13	a	a	DT
6912	844	14	piece	piece	NN
6912	844	15	of	of	IN
6912	844	16	paper	paper	NN
6912	844	17	about	about	IN
6912	844	18	it	-PRON-	PRP
6912	844	19	.	.	.
6912	845	1	What	what	WP
6912	845	2	is	be	VBZ
6912	845	3	the	the	DT
6912	845	4	color	color	NN
6912	845	5	of	of	IN
6912	845	6	the	the	DT
6912	845	7	flame	flame	NN
6912	845	8	?	?	.
6912	846	1	Now	now	RB
6912	846	2	open	open	VB
6912	846	3	the	the	DT
6912	846	4	mixer	mixer	NN
6912	846	5	.	.	.
6912	847	1	What	what	WP
6912	847	2	is	be	VBZ
6912	847	3	the	the	DT
6912	847	4	color	color	NN
6912	847	5	of	of	IN
6912	847	6	the	the	DT
6912	847	7	flame	flame	NN
6912	847	8	?	?	.
6912	848	1	What	what	WDT
6912	848	2	substance	substance	NN
6912	848	3	has	have	VBZ
6912	848	4	been	be	VBN
6912	848	5	"	"	``
6912	848	6	mixed	mix	VBN
6912	848	7	"	"	''
6912	848	8	with	with	IN
6912	848	9	the	the	DT
6912	848	10	gas	gas	NN
6912	848	11	by	by	IN
6912	848	12	opening	open	VBG
6912	848	13	the	the	DT
6912	848	14	burner	burner	NN
6912	848	15	?	?	.
6912	849	1	What	what	WP
6912	849	2	is	be	VBZ
6912	849	3	the	the	DT
6912	849	4	purpose	purpose	NN
6912	849	5	of	of	IN
6912	849	6	the	the	DT
6912	849	7	mixer	mixer	NN
6912	849	8	?	?	.
6912	850	1	EXAMINATION	examination	NN
6912	850	2	OF	of	IN
6912	850	3	A	a	DT
6912	850	4	GAS	gas	NN
6912	850	5	RANGE.--Inspect	range.--inspect	NN
6912	850	6	a	a	DT
6912	850	7	gas	gas	NN
6912	850	8	range	range	NN
6912	850	9	and	and	CC
6912	850	10	find	find	VB
6912	850	11	the	the	DT
6912	850	12	following	follow	VBG
6912	850	13	parts	part	NNS
6912	850	14	:	:	:
6912	850	15	(	(	-LRB-
6912	850	16	_	_	NNP
6912	850	17	a	a	DT
6912	850	18	_	_	NNP
6912	850	19	)	)	-RRB-
6912	850	20	Top	top	JJ
6912	850	21	burners	burner	NNS
6912	850	22	--	--	:
6912	850	23	regular	regular	JJ
6912	850	24	,	,	,
6912	850	25	giant	giant	JJ
6912	850	26	and	and	CC
6912	850	27	simmering	simmer	VBG
6912	850	28	(	(	-LRB-
6912	850	29	see	see	VB
6912	850	30	Figure	Figure	NNP
6912	850	31	13	13	CD
6912	850	32	)	)	-RRB-
6912	850	33	.	.	.
6912	851	1	(	(	-LRB-
6912	851	2	_	_	NNP
6912	851	3	b	b	NNP
6912	851	4	_	_	NNP
6912	851	5	)	)	-RRB-
6912	851	6	Stopcocks	stopcock	NNS
6912	851	7	of	of	IN
6912	851	8	top	top	JJ
6912	851	9	burners	burner	NNS
6912	851	10	.	.	.
6912	852	1	(	(	-LRB-
6912	852	2	_	_	NNP
6912	852	3	c	c	NNP
6912	852	4	_	_	NNP
6912	852	5	)	)	-RRB-
6912	852	6	Oven	Oven	NNP
6912	852	7	burners	burner	VBZ
6912	852	8	.	.	.
6912	853	1	(	(	-LRB-
6912	853	2	_	_	NNP
6912	853	3	d	d	NNP
6912	853	4	_	_	NNP
6912	853	5	)	)	-RRB-
6912	853	6	Stopcocks	Stopcocks	NNP
6912	853	7	of	of	IN
6912	853	8	oven	oven	JJ
6912	853	9	burners	burner	NNS
6912	853	10	.	.	.
6912	854	1	(	(	-LRB-
6912	854	2	_	_	NNP
6912	854	3	e	e	NNP
6912	854	4	_	_	NNP
6912	854	5	)	)	-RRB-
6912	854	6	Pilot	Pilot	NNP
6912	854	7	(	(	-LRB-
6912	854	8	if	if	IN
6912	854	9	there	there	EX
6912	854	10	is	be	VBZ
6912	854	11	one	one	CD
6912	854	12	)	)	-RRB-
6912	854	13	.	.	.
6912	855	1	(	(	-LRB-
6912	855	2	_	_	NNP
6912	855	3	f	f	NNP
6912	855	4	_	_	NNP
6912	855	5	)	)	-RRB-
6912	855	6	Baking	Baking	NNP
6912	855	7	oven	oven	VBD
6912	855	8	.	.	.
6912	856	1	(	(	-LRB-
6912	856	2	_	_	NNP
6912	856	3	g	g	NNP
6912	856	4	_	_	NNP
6912	856	5	)	)	-RRB-
6912	856	6	Broiling	Broiling	NNP
6912	856	7	oven	oven	VBD
6912	856	8	.	.	.
6912	857	1	(	(	-LRB-
6912	857	2	_	_	NNP
6912	857	3	h	h	NNP
6912	857	4	_	_	NNP
6912	857	5	)	)	-RRB-
6912	857	6	Warming	Warming	NNP
6912	857	7	oven	oven	NNP
6912	857	8	and	and	CC
6912	857	9	its	-PRON-	PRP$
6912	857	10	burner	burner	NN
6912	857	11	(	(	-LRB-
6912	857	12	if	if	IN
6912	857	13	there	there	EX
6912	857	14	is	be	VBZ
6912	857	15	one	one	CD
6912	857	16	)	)	-RRB-
6912	857	17	.	.	.
6912	858	1	(	(	-LRB-
6912	858	2	_	_	NNP
6912	858	3	i	i	PRP
6912	858	4	_	_	NNP
6912	858	5	)	)	-RRB-
6912	858	6	Supply	supply	NN
6912	858	7	pipe	pipe	NN
6912	858	8	.	.	.
6912	859	1	(	(	-LRB-
6912	859	2	_	_	NNP
6912	859	3	j	j	NNP
6912	859	4	_	_	NNP
6912	859	5	)	)	-RRB-
6912	859	6	Stovepipe	Stovepipe	NNP
6912	859	7	.	.	.
6912	860	1	The	the	DT
6912	860	2	method	method	NN
6912	860	3	of	of	IN
6912	860	4	lighting	light	VBG
6912	860	5	oven	oven	NNP
6912	860	6	burners	burner	VBZ
6912	860	7	varies	varie	NNS
6912	860	8	in	in	IN
6912	860	9	different	different	JJ
6912	860	10	ranges	range	NNS
6912	860	11	,	,	,
6912	860	12	and	and	CC
6912	860	13	for	for	IN
6912	860	14	this	this	DT
6912	860	15	reason	reason	NN
6912	860	16	it	-PRON-	PRP
6912	860	17	is	be	VBZ
6912	860	18	impossible	impossible	JJ
6912	860	19	to	to	TO
6912	860	20	give	give	VB
6912	860	21	directions	direction	NNS
6912	860	22	for	for	IN
6912	860	23	lighting	lighting	NN
6912	860	24	which	which	WDT
6912	860	25	will	will	MD
6912	860	26	apply	apply	VB
6912	860	27	to	to	IN
6912	860	28	all	all	DT
6912	860	29	oven	oven	JJ
6912	860	30	burners	burner	NNS
6912	860	31	.	.	.
6912	861	1	There	there	EX
6912	861	2	is	be	VBZ
6912	861	3	,	,	,
6912	861	4	however	however	RB
6912	861	5	,	,	,
6912	861	6	one	one	CD
6912	861	7	important	important	JJ
6912	861	8	direction	direction	NN
6912	861	9	that	that	WDT
6912	861	10	should	should	MD
6912	861	11	always	always	RB
6912	861	12	be	be	VB
6912	861	13	borne	bear	VBN
6912	861	14	in	in	IN
6912	861	15	mind	mind	NN
6912	861	16	.	.	.
6912	862	1	_	_	NNP
6912	862	2	Always	always	RB
6912	862	3	open	open	VBP
6912	862	4	the	the	DT
6912	862	5	oven	oven	JJ
6912	862	6	door	door	NN
6912	862	7	before	before	IN
6912	862	8	lighting	light	VBG
6912	862	9	the	the	DT
6912	862	10	oven	oven	JJ
6912	862	11	burners	burner	NNS
6912	862	12	.	.	.
6912	862	13	_	_	XX
6912	862	14	If	if	IN
6912	862	15	such	such	JJ
6912	862	16	caution	caution	NN
6912	862	17	is	be	VBZ
6912	862	18	not	not	RB
6912	862	19	observed	observe	VBN
6912	862	20	,	,	,
6912	862	21	the	the	DT
6912	862	22	gas	gas	NN
6912	862	23	may	may	MD
6912	862	24	escape	escape	VB
6912	862	25	into	into	IN
6912	862	26	the	the	DT
6912	862	27	oven	oven	NN
6912	862	28	and	and	CC
6912	862	29	cause	cause	VB
6912	862	30	an	an	DT
6912	862	31	explosion	explosion	NN
6912	862	32	.	.	.
6912	863	1	In	in	IN
6912	863	2	case	case	NN
6912	863	3	there	there	EX
6912	863	4	is	be	VBZ
6912	863	5	a	a	DT
6912	863	6	pilot-	pilot-	NN
6912	863	7	lighter	light	JJR
6912	863	8	,	,	,
6912	863	9	open	open	VB
6912	863	10	the	the	DT
6912	863	11	oven	oven	JJ
6912	863	12	door	door	NN
6912	863	13	and	and	CC
6912	863	14	see	see	VB
6912	863	15	that	that	IN
6912	863	16	the	the	DT
6912	863	17	oven	oven	JJ
6912	863	18	burners	burner	NNS
6912	863	19	are	be	VBP
6912	863	20	turned	turn	VBN
6912	863	21	off	off	RP
6912	863	22	before	before	IN
6912	863	23	lighting	light	VBG
6912	863	24	the	the	DT
6912	863	25	pilot	pilot	NN
6912	863	26	.	.	.
6912	864	1	[	[	-LRB-
6912	864	2	Illustration	illustration	NN
6912	864	3	:	:	:
6912	864	4	Courtesy	courtesy	NN
6912	864	5	of	of	IN
6912	864	6	Clark	Clark	NNP
6912	864	7	Stove	Stove	NNP
6912	864	8	Co	Co	NNP
6912	864	9	FIGURE	FIGURE	NNP
6912	864	10	13	13	CD
6912	864	11	-	-	HYPH
6912	864	12	-GAS	-GAS	.
6912	864	13	BURNERS	BURNERS	NNP
6912	864	14	A	a	NN
6912	864	15	,	,	,
6912	864	16	giant	giant	NN
6912	864	17	,	,	,
6912	864	18	B	b	NN
6912	864	19	,	,	,
6912	864	20	regular	regular	JJ
6912	864	21	,	,	,
6912	864	22	C	C	NNP
6912	864	23	,	,	,
6912	864	24	simmering	simmer	VBG
6912	864	25	]	]	-RRB-
6912	864	26	ADJUSTING	ADJUSTING	NNP
6912	864	27	A	a	DT
6912	864	28	GAS	gas	NN
6912	864	29	BURNER.--The	burner.--the	NN
6912	864	30	products	product	NNS
6912	864	31	of	of	IN
6912	864	32	combustion	combustion	NN
6912	864	33	of	of	IN
6912	864	34	fuel	fuel	NN
6912	864	35	gas	gas	NN
6912	864	36	that	that	WDT
6912	864	37	most	most	JJS
6912	864	38	interest	interest	NN
6912	864	39	the	the	DT
6912	864	40	housekeeper	housekeeper	NN
6912	864	41	are	be	VBP
6912	864	42	carbon	carbon	NN
6912	864	43	and	and	CC
6912	864	44	carbon	carbon	NN
6912	864	45	dioxide	dioxide	NN
6912	864	46	.	.	.
6912	865	1	Carbon	carbon	NN
6912	865	2	dioxide	dioxide	NN
6912	865	3	is	be	VBZ
6912	865	4	not	not	RB
6912	865	5	a	a	DT
6912	865	6	poisonous	poisonous	JJ
6912	865	7	gas	gas	NN
6912	865	8	,	,	,
6912	865	9	but	but	CC
6912	865	10	it	-PRON-	PRP
6912	865	11	does	do	VBZ
6912	865	12	not	not	RB
6912	865	13	support	support	VB
6912	865	14	animal	animal	NN
6912	865	15	life	life	NN
6912	865	16	.	.	.
6912	866	1	Air	air	NN
6912	866	2	containing	contain	VBG
6912	866	3	much	much	JJ
6912	866	4	carbon	carbon	NN
6912	866	5	dioxide	dioxide	NN
6912	866	6	does	do	VBZ
6912	866	7	not	not	RB
6912	866	8	contain	contain	VB
6912	866	9	enough	enough	JJ
6912	866	10	oxygen	oxygen	NN
6912	866	11	for	for	IN
6912	866	12	perfect	perfect	JJ
6912	866	13	respiration	respiration	NN
6912	866	14	,	,	,
6912	866	15	hence	hence	RB
6912	866	16	the	the	DT
6912	866	17	need	need	NN
6912	866	18	of	of	IN
6912	866	19	an	an	DT
6912	866	20	outlet	outlet	NN
6912	866	21	for	for	IN
6912	866	22	the	the	DT
6912	866	23	products	product	NNS
6912	866	24	of	of	IN
6912	866	25	combustion	combustion	NN
6912	866	26	of	of	IN
6912	866	27	a	a	DT
6912	866	28	gas	gas	NN
6912	866	29	stove	stove	NN
6912	866	30	;	;	:
6912	866	31	good	good	JJ
6912	866	32	flue	flue	JJ
6912	866	33	construction	construction	NN
6912	866	34	is	be	VBZ
6912	866	35	quite	quite	RB
6912	866	36	as	as	RB
6912	866	37	necessary	necessary	JJ
6912	866	38	for	for	IN
6912	866	39	a	a	DT
6912	866	40	gas	gas	NN
6912	866	41	range	range	NN
6912	866	42	as	as	IN
6912	866	43	for	for	IN
6912	866	44	a	a	DT
6912	866	45	coal	coal	NN
6912	866	46	range	range	NN
6912	866	47	(	(	-LRB-
6912	866	48	see	see	VB
6912	866	49	Figure	Figure	NNP
6912	866	50	14	14	CD
6912	866	51	)	)	-RRB-
6912	866	52	.	.	.
6912	867	1	When	when	WRB
6912	867	2	gas	gas	NN
6912	867	3	burns	burn	NNS
6912	867	4	with	with	IN
6912	867	5	a	a	DT
6912	867	6	yellow	yellow	JJ
6912	867	7	flame	flame	NN
6912	867	8	,	,	,
6912	867	9	it	-PRON-	PRP
6912	867	10	deposits	deposit	VBZ
6912	867	11	soot	soot	NN
6912	867	12	on	on	IN
6912	867	13	cooking	cook	VBG
6912	867	14	utensils	utensil	NNS
6912	867	15	and	and	CC
6912	867	16	does	do	VBZ
6912	867	17	not	not	RB
6912	867	18	give	give	VB
6912	867	19	as	as	RB
6912	867	20	much	much	JJ
6912	867	21	heat	heat	NN
6912	867	22	as	as	IN
6912	867	23	it	-PRON-	PRP
6912	867	24	should	should	MD
6912	867	25	.	.	.
6912	868	1	This	this	DT
6912	868	2	is	be	VBZ
6912	868	3	caused	cause	VBN
6912	868	4	by	by	IN
6912	868	5	incomplete	incomplete	JJ
6912	868	6	combustion	combustion	NN
6912	868	7	.	.	.
6912	869	1	Moreover	moreover	RB
6912	869	2	,	,	,
6912	869	3	_	_	NNP
6912	869	4	carbon	carbon	NN
6912	869	5	monoxide	monoxide	NN
6912	869	6	_	_	NNP
6912	869	7	,	,	,
6912	869	8	which	which	WDT
6912	869	9	is	be	VBZ
6912	869	10	present	present	JJ
6912	869	11	in	in	IN
6912	869	12	some	some	DT
6912	869	13	gas	gas	NN
6912	869	14	,	,	,
6912	869	15	may	may	MD
6912	869	16	escape	escape	VB
6912	869	17	without	without	IN
6912	869	18	burning	burn	VBG
6912	869	19	.	.	.
6912	870	1	This	this	DT
6912	870	2	is	be	VBZ
6912	870	3	an	an	DT
6912	870	4	exceedingly	exceedingly	RB
6912	870	5	poisonous	poisonous	JJ
6912	870	6	gas	gas	NN
6912	870	7	and	and	CC
6912	870	8	when	when	WRB
6912	870	9	inhaled	inhale	VBN
6912	870	10	even	even	RB
6912	870	11	in	in	IN
6912	870	12	small	small	JJ
6912	870	13	quantities	quantity	NNS
6912	870	14	may	may	MD
6912	870	15	cause	cause	VB
6912	870	16	serious	serious	JJ
6912	870	17	effects	effect	NNS
6912	870	18	.	.	.
6912	871	1	Hence	hence	RB
6912	871	2	it	-PRON-	PRP
6912	871	3	is	be	VBZ
6912	871	4	specially	specially	RB
6912	871	5	necessary	necessary	JJ
6912	871	6	for	for	IN
6912	871	7	a	a	DT
6912	871	8	housewife	housewife	NN
6912	871	9	to	to	TO
6912	871	10	see	see	VB
6912	871	11	that	that	IN
6912	871	12	the	the	DT
6912	871	13	gas	gas	NN
6912	871	14	burner	burner	NN
6912	871	15	is	be	VBZ
6912	871	16	clean	clean	JJ
6912	871	17	,	,	,
6912	871	18	well	well	RB
6912	871	19	regulated	regulated	JJ
6912	871	20	,	,	,
6912	871	21	and	and	CC
6912	871	22	properly	properly	RB
6912	871	23	constructed	construct	VBN
6912	871	24	,	,	,
6912	871	25	so	so	IN
6912	871	26	that	that	IN
6912	871	27	sufficient	sufficient	JJ
6912	871	28	air	air	NN
6912	871	29	can	can	MD
6912	871	30	mix	mix	VB
6912	871	31	with	with	IN
6912	871	32	the	the	DT
6912	871	33	gas	gas	NN
6912	871	34	to	to	TO
6912	871	35	produce	produce	VB
6912	871	36	a	a	DT
6912	871	37	blue	blue	JJ
6912	871	38	flame	flame	NN
6912	871	39	.	.	.
6912	872	1	CONSERVING	conserve	VBG
6912	872	2	GAS.--According	gas.--according	NN
6912	872	3	to	to	IN
6912	872	4	authoritative	authoritative	JJ
6912	872	5	information	information	NN
6912	872	6	,	,	,
6912	872	7	[	[	-LRB-
6912	872	8	Footnote	footnote	NN
6912	872	9	8	8	CD
6912	872	10	:	:	:
6912	872	11	United	United	NNP
6912	872	12	States	States	NNP
6912	872	13	Fuel	Fuel	NNP
6912	872	14	Administration	Administration	NNP
6912	872	15	Bulletin	Bulletin	NNP
6912	872	16	,	,	,
6912	872	17	"	"	``
6912	872	18	Use	Use	NNP
6912	872	19	and	and	CC
6912	872	20	Conservation	Conservation	NNP
6912	872	21	of	of	IN
6912	872	22	Natural	Natural	NNP
6912	872	23	Gas	Gas	NNP
6912	872	24	"	"	''
6912	872	25	]	]	-RRB-
6912	872	26	"	"	``
6912	872	27	the	the	DT
6912	872	28	demands	demand	NNS
6912	872	29	for	for	IN
6912	872	30	natural	natural	JJ
6912	872	31	gas	gas	NN
6912	872	32	are	be	VBP
6912	872	33	now	now	RB
6912	872	34	greater	great	JJR
6912	872	35	than	than	IN
6912	872	36	the	the	DT
6912	872	37	available	available	JJ
6912	872	38	supply	supply	NN
6912	872	39	.	.	.
6912	873	1	Food	food	NN
6912	873	2	and	and	CC
6912	873	3	trees	tree	NNS
6912	873	4	can	can	MD
6912	873	5	be	be	VB
6912	873	6	grown	grow	VBN
6912	873	7	.	.	.
6912	874	1	Water	water	NN
6912	874	2	supplies	supply	NNS
6912	874	3	are	be	VBP
6912	874	4	constantly	constantly	RB
6912	874	5	replenished	replenish	VBN
6912	874	6	by	by	IN
6912	874	7	nature	nature	NN
6912	874	8	,	,	,
6912	874	9	but	but	CC
6912	874	10	there	there	EX
6912	874	11	is	be	VBZ
6912	874	12	no	no	DT
6912	874	13	regeneration	regeneration	NN
6912	874	14	in	in	IN
6912	874	15	natural	natural	JJ
6912	874	16	gas	gas	NN
6912	874	17	.	.	.
6912	874	18	"	"	''
6912	875	1	It	-PRON-	PRP
6912	875	2	is	be	VBZ
6912	875	3	thought	think	VBN
6912	875	4	that	that	IN
6912	875	5	natural	natural	JJ
6912	875	6	gas	gas	NN
6912	875	7	forms	form	NNS
6912	875	8	so	so	RB
6912	875	9	slowly	slowly	RB
6912	875	10	that	that	IN
6912	875	11	millions	million	NNS
6912	875	12	of	of	IN
6912	875	13	years	year	NNS
6912	875	14	will	will	MD
6912	875	15	be	be	VB
6912	875	16	required	require	VBN
6912	875	17	to	to	TO
6912	875	18	make	make	VB
6912	875	19	the	the	DT
6912	875	20	present	present	JJ
6912	875	21	concentrated	concentrated	JJ
6912	875	22	supply	supply	NN
6912	875	23	.	.	.
6912	876	1	As	as	RB
6912	876	2	far	far	RB
6912	876	3	as	as	IN
6912	876	4	we	-PRON-	PRP
6912	876	5	are	be	VBP
6912	876	6	concerned	concerned	JJ
6912	876	7	,	,	,
6912	876	8	when	when	WRB
6912	876	9	the	the	DT
6912	876	10	present	present	JJ
6912	876	11	supply	supply	NN
6912	876	12	is	be	VBZ
6912	876	13	used	use	VBN
6912	876	14	up	up	RP
6912	876	15	,	,	,
6912	876	16	it	-PRON-	PRP
6912	876	17	is	be	VBZ
6912	876	18	gone	go	VBN
6912	876	19	forever	forever	RB
6912	876	20	.	.	.
6912	877	1	Since	since	IN
6912	877	2	natural	natural	JJ
6912	877	3	gas	gas	NN
6912	877	4	is	be	VBZ
6912	877	5	a	a	DT
6912	877	6	most	most	RBS
6912	877	7	efficient	efficient	JJ
6912	877	8	fuel	fuel	NN
6912	877	9	,	,	,
6912	877	10	every	every	DT
6912	877	11	housekeeper	housekeeper	NN
6912	877	12	and	and	CC
6912	877	13	householder	householder	NN
6912	877	14	should	should	MD
6912	877	15	feel	feel	VB
6912	877	16	obligated	obligated	JJ
6912	877	17	to	to	TO
6912	877	18	waste	waste	VB
6912	877	19	none	none	NN
6912	877	20	of	of	IN
6912	877	21	it	-PRON-	PRP
6912	877	22	.	.	.
6912	878	1	Suggestions	suggestion	NNS
6912	878	2	for	for	IN
6912	878	3	conserving	conserve	VBG
6912	878	4	gas	gas	NN
6912	878	5	follow	follow	NN
6912	878	6	:	:	:
6912	878	7	(	(	-LRB-
6912	878	8	1	1	LS
6912	878	9	)	)	-RRB-
6912	878	10	See	see	VB
6912	878	11	that	that	IN
6912	878	12	the	the	DT
6912	878	13	mixer	mixer	NN
6912	878	14	is	be	VBZ
6912	878	15	properly	properly	RB
6912	878	16	adjusted	adjust	VBN
6912	878	17	so	so	IN
6912	878	18	that	that	IN
6912	878	19	the	the	DT
6912	878	20	flame	flame	NN
6912	878	21	is	be	VBZ
6912	878	22	light	light	JJ
6912	878	23	blue	blue	JJ
6912	878	24	in	in	IN
6912	878	25	color	color	NN
6912	878	26	.	.	.
6912	879	1	(	(	-LRB-
6912	879	2	2	2	LS
6912	879	3	)	)	-RRB-
6912	879	4	In	in	IN
6912	879	5	selecting	select	VBG
6912	879	6	a	a	DT
6912	879	7	gas	gas	NN
6912	879	8	stove	stove	NN
6912	879	9	,	,	,
6912	879	10	see	see	VBP
6912	879	11	that	that	IN
6912	879	12	the	the	DT
6912	879	13	burner	burner	NN
6912	879	14	is	be	VBZ
6912	879	15	so	so	RB
6912	879	16	located	located	JJ
6912	879	17	that	that	IN
6912	879	18	the	the	DT
6912	879	19	cooking	cooking	NN
6912	879	20	surface	surface	NN
6912	879	21	is	be	VBZ
6912	879	22	the	the	DT
6912	879	23	correct	correct	JJ
6912	879	24	distance	distance	NN
6912	879	25	above	above	IN
6912	879	26	the	the	DT
6912	879	27	burner	burner	NN
6912	879	28	.	.	.
6912	880	1	The	the	DT
6912	880	2	tip	tip	NN
6912	880	3	of	of	IN
6912	880	4	the	the	DT
6912	880	5	flame	flame	NN
6912	880	6	should	should	MD
6912	880	7	touch	touch	VB
6912	880	8	the	the	DT
6912	880	9	bottom	bottom	NN
6912	880	10	of	of	IN
6912	880	11	the	the	DT
6912	880	12	utensil	utensil	JJ
6912	880	13	.	.	.
6912	881	1	If	if	IN
6912	881	2	it	-PRON-	PRP
6912	881	3	is	be	VBZ
6912	881	4	necessary	necessary	JJ
6912	881	5	to	to	TO
6912	881	6	have	have	VB
6912	881	7	a	a	DT
6912	881	8	long	long	JJ
6912	881	9	flame	flame	NN
6912	881	10	in	in	IN
6912	881	11	order	order	NN
6912	881	12	to	to	TO
6912	881	13	bring	bring	VB
6912	881	14	this	this	DT
6912	881	15	about	about	IN
6912	881	16	,	,	,
6912	881	17	there	there	EX
6912	881	18	is	be	VBZ
6912	881	19	considerable	considerable	JJ
6912	881	20	waste	waste	NN
6912	881	21	of	of	IN
6912	881	22	gas	gas	NN
6912	881	23	.	.	.
6912	882	1	(	(	-LRB-
6912	882	2	3	3	LS
6912	882	3	)	)	-RRB-
6912	882	4	If	if	IN
6912	882	5	the	the	DT
6912	882	6	flame	flame	NN
6912	882	7	is	be	VBZ
6912	882	8	long	long	JJ
6912	882	9	,	,	,
6912	882	10	the	the	DT
6912	882	11	gas	gas	NN
6912	882	12	pressure	pressure	NN
6912	882	13	is	be	VBZ
6912	882	14	greater	great	JJR
6912	882	15	than	than	IN
6912	882	16	necessary	necessary	JJ
6912	882	17	.	.	.
6912	883	1	Regulate	regulate	VB
6912	883	2	the	the	DT
6912	883	3	gas	gas	NN
6912	883	4	pressure	pressure	NN
6912	883	5	by	by	IN
6912	883	6	adjusting	adjust	VBG
6912	883	7	the	the	DT
6912	883	8	valve	valve	NN
6912	883	9	in	in	IN
6912	883	10	the	the	DT
6912	883	11	supply	supply	NN
6912	883	12	pipe	pipe	NN
6912	883	13	.	.	.
6912	884	1	A	a	DT
6912	884	2	short	short	JJ
6912	884	3	flame	flame	NN
6912	884	4	will	will	MD
6912	884	5	save	save	VB
6912	884	6	gas	gas	NN
6912	884	7	and	and	CC
6912	884	8	produce	produce	VB
6912	884	9	satisfactory	satisfactory	JJ
6912	884	10	results	result	NNS
6912	884	11	,	,	,
6912	884	12	provided	provide	VBD
6912	884	13	the	the	DT
6912	884	14	cooking	cooking	NN
6912	884	15	surface	surface	NN
6912	884	16	is	be	VBZ
6912	884	17	the	the	DT
6912	884	18	proper	proper	JJ
6912	884	19	distance	distance	NN
6912	884	20	above	above	IN
6912	884	21	the	the	DT
6912	884	22	burner	burner	NN
6912	884	23	.	.	.
6912	885	1	(	(	-LRB-
6912	885	2	4	4	LS
6912	885	3	)	)	-RRB-
6912	885	4	After	after	IN
6912	885	5	the	the	DT
6912	885	6	contents	content	NNS
6912	885	7	of	of	IN
6912	885	8	a	a	DT
6912	885	9	cooking	cook	VBG
6912	885	10	utensil	utensil	JJ
6912	885	11	boils	boil	NNS
6912	885	12	,	,	,
6912	885	13	turn	turn	VB
6912	885	14	the	the	DT
6912	885	15	gas	gas	NN
6912	885	16	cock	cock	NN
6912	885	17	so	so	IN
6912	885	18	that	that	IN
6912	885	19	only	only	RB
6912	885	20	"	"	``
6912	885	21	gentle	gentle	JJ
6912	885	22	"	"	''
6912	885	23	boiling	boiling	NN
6912	885	24	takes	take	VBZ
6912	885	25	place	place	NN
6912	885	26	.	.	.
6912	886	1	A	a	DT
6912	886	2	food	food	NN
6912	886	3	becomes	become	VBZ
6912	886	4	no	no	DT
6912	886	5	hotter	hotter	NN
6912	886	6	in	in	IN
6912	886	7	rapidly	rapidly	RB
6912	886	8	boiling	boil	VBG
6912	886	9	than	than	IN
6912	886	10	in	in	IN
6912	886	11	gently	gently	RB
6912	886	12	boiling	boiling	NN
6912	886	13	water	water	NN
6912	886	14	.	.	.
6912	887	1	(	(	-LRB-
6912	887	2	5	5	LS
6912	887	3	)	)	-RRB-
6912	887	4	When	when	WRB
6912	887	5	possible	possible	JJ
6912	887	6	,	,	,
6912	887	7	use	use	VB
6912	887	8	the	the	DT
6912	887	9	simmering	simmer	VBG
6912	887	10	burner	burner	NN
6912	887	11	rather	rather	RB
6912	887	12	than	than	IN
6912	887	13	the	the	DT
6912	887	14	regular	regular	JJ
6912	887	15	or	or	CC
6912	887	16	giant	giant	JJ
6912	887	17	burner	burner	NN
6912	887	18	.	.	.
6912	888	1	(	(	-LRB-
6912	888	2	6	6	LS
6912	888	3	)	)	-RRB-
6912	888	4	Let	let	VB
6912	888	5	the	the	DT
6912	888	6	flame	flame	NN
6912	888	7	touch	touch	NN
6912	888	8	only	only	RB
6912	888	9	the	the	DT
6912	888	10	bottom	bottom	NN
6912	888	11	of	of	IN
6912	888	12	the	the	DT
6912	888	13	cooking	cooking	NN
6912	888	14	utensil	utensil	RB
6912	888	15	.	.	.
6912	889	1	There	there	EX
6912	889	2	is	be	VBZ
6912	889	3	a	a	DT
6912	889	4	wastage	wastage	NN
6912	889	5	of	of	IN
6912	889	6	gas	gas	NN
6912	889	7	when	when	WRB
6912	889	8	the	the	DT
6912	889	9	flame	flame	NN
6912	889	10	streams	stream	VBZ
6912	889	11	lip	lip	VBP
6912	889	12	the	the	DT
6912	889	13	sides	side	NNS
6912	889	14	of	of	IN
6912	889	15	the	the	DT
6912	889	16	cooking	cooking	NN
6912	889	17	utensil	utensil	RB
6912	889	18	.	.	.
6912	890	1	(	(	-LRB-
6912	890	2	7	7	LS
6912	890	3	)	)	-RRB-
6912	890	4	Turn	turn	VB
6912	890	5	off	off	RP
6912	890	6	the	the	DT
6912	890	7	gas	gas	NN
6912	890	8	immediately	immediately	RB
6912	890	9	when	when	WRB
6912	890	10	fuel	fuel	NN
6912	890	11	is	be	VBZ
6912	890	12	not	not	RB
6912	890	13	needed	need	VBN
6912	890	14	.	.	.
6912	891	1	Matches	match	NNS
6912	891	2	are	be	VBP
6912	891	3	cheaper	cheap	JJR
6912	891	4	than	than	IN
6912	891	5	fuel	fuel	NN
6912	891	6	gas	gas	NN
6912	891	7	.	.	.
6912	892	1	CARE	care	NN
6912	892	2	OF	of	IN
6912	892	3	THE	the	DT
6912	892	4	GAS	gas	NN
6912	892	5	RANGE.--_Daily	RANGE.--_Daily	NNP
6912	892	6	Care_.--If	care_.--if	VB
6912	892	7	any	any	DT
6912	892	8	substance	substance	NN
6912	892	9	on	on	IN
6912	892	10	the	the	DT
6912	892	11	stove	stove	NN
6912	892	12	can	can	MD
6912	892	13	not	not	RB
6912	892	14	be	be	VB
6912	892	15	removed	remove	VBN
6912	892	16	easily	easily	RB
6912	892	17	,	,	,
6912	892	18	loosen	loosen	VB
6912	892	19	it	-PRON-	PRP
6912	892	20	with	with	IN
6912	892	21	a	a	DT
6912	892	22	knife	knife	NN
6912	892	23	,	,	,
6912	892	24	and	and	CC
6912	892	25	then	then	RB
6912	892	26	wipe	wipe	VB
6912	892	27	the	the	DT
6912	892	28	stove	stove	NN
6912	892	29	with	with	IN
6912	892	30	a	a	DT
6912	892	31	newspaper	newspaper	NN
6912	892	32	.	.	.
6912	893	1	Clean	clean	VB
6912	893	2	the	the	DT
6912	893	3	stove	stove	NN
6912	893	4	with	with	IN
6912	893	5	waste	waste	NN
6912	893	6	or	or	CC
6912	893	7	a	a	DT
6912	893	8	cloth	cloth	NN
6912	893	9	having	have	VBG
6912	893	10	a	a	DT
6912	893	11	little	little	JJ
6912	893	12	light	light	JJ
6912	893	13	paraffin	paraffin	NN
6912	893	14	oil	oil	NN
6912	893	15	on	on	IN
6912	893	16	it	-PRON-	PRP
6912	893	17	.	.	.
6912	894	1	Polish	polish	VB
6912	894	2	with	with	IN
6912	894	3	soft	soft	JJ
6912	894	4	cotton	cotton	NN
6912	894	5	or	or	CC
6912	894	6	flannel	flannel	NN
6912	894	7	cloth	cloth	NN
6912	894	8	.	.	.
6912	895	1	Remove	remove	VB
6912	895	2	the	the	DT
6912	895	3	tray	tray	NN
6912	895	4	that	that	WDT
6912	895	5	is	be	VBZ
6912	895	6	beneath	beneath	IN
6912	895	7	the	the	DT
6912	895	8	top	top	JJ
6912	895	9	burners	burner	NNS
6912	895	10	,	,	,
6912	895	11	and	and	CC
6912	895	12	wash	wash	VB
6912	895	13	.	.	.
6912	895	14	_	_	NNP
6912	895	15	Weekly	Weekly	NNP
6912	895	16	Care_.--Wash	Care_.--Wash	VBZ
6912	895	17	the	the	DT
6912	895	18	inside	inside	NN
6912	895	19	of	of	IN
6912	895	20	the	the	DT
6912	895	21	oven	oven	NN
6912	895	22	and	and	CC
6912	895	23	the	the	DT
6912	895	24	movable	movable	JJ
6912	895	25	tray	tray	NN
6912	895	26	with	with	IN
6912	895	27	water	water	NN
6912	895	28	to	to	TO
6912	895	29	which	which	WDT
6912	895	30	washing	wash	VBG
6912	895	31	soda	soda	NN
6912	895	32	solution	solution	NN
6912	895	33	has	have	VBZ
6912	895	34	been	be	VBN
6912	895	35	added	add	VBN
6912	895	36	.	.	.
6912	896	1	It	-PRON-	PRP
6912	896	2	is	be	VBZ
6912	896	3	well	well	JJ
6912	896	4	to	to	TO
6912	896	5	light	light	VB
6912	896	6	the	the	DT
6912	896	7	oven	oven	JJ
6912	896	8	burner	burner	NN
6912	896	9	to	to	TO
6912	896	10	dry	dry	VB
6912	896	11	the	the	DT
6912	896	12	stove	stove	NN
6912	896	13	after	after	IN
6912	896	14	washing	wash	VBG
6912	896	15	the	the	DT
6912	896	16	ovens	oven	NNS
6912	896	17	.	.	.
6912	897	1	Polish	polish	VB
6912	897	2	the	the	DT
6912	897	3	nickel	nickel	NN
6912	897	4	,	,	,
6912	897	5	if	if	IN
6912	897	6	necessary	necessary	JJ
6912	897	7	.	.	.
6912	898	1	Clean	clean	VB
6912	898	2	the	the	DT
6912	898	3	stove	stove	NN
6912	898	4	with	with	IN
6912	898	5	oil	oil	NN
6912	898	6	as	as	IN
6912	898	7	directed	direct	VBN
6912	898	8	for	for	IN
6912	898	9	a	a	DT
6912	898	10	coal	coal	NN
6912	898	11	range	range	NN
6912	898	12	.	.	.
6912	899	1	(	(	-LRB-
6912	899	2	_	_	NNP
6912	899	3	Since	since	IN
6912	899	4	oils	oil	NNS
6912	899	5	ignite	ignite	VBP
6912	899	6	most	most	RBS
6912	899	7	readily	readily	RB
6912	899	8	,	,	,
6912	899	9	care	care	NN
6912	899	10	should	should	MD
6912	899	11	be	be	VB
6912	899	12	taken	take	VBN
6912	899	13	not	not	RB
6912	899	14	to	to	TO
6912	899	15	apply	apply	VB
6912	899	16	the	the	DT
6912	899	17	oil	oil	NN
6912	899	18	when	when	WRB
6912	899	19	the	the	DT
6912	899	20	stove	stove	NN
6912	899	21	is	be	VBZ
6912	899	22	lighted	light	VBN
6912	899	23	!	!	.
6912	899	24	_	_	NNP
6912	899	25	)	)	-RRB-
6912	899	26	Wipe	wipe	VB
6912	899	27	the	the	DT
6912	899	28	burner	burner	NN
6912	899	29	with	with	IN
6912	899	30	the	the	DT
6912	899	31	oil	oil	NN
6912	899	32	.	.	.
6912	900	1	Clean	clean	VB
6912	900	2	the	the	DT
6912	900	3	small	small	JJ
6912	900	4	holes	hole	NNS
6912	900	5	of	of	IN
6912	900	6	the	the	DT
6912	900	7	burners	burner	NNS
6912	900	8	by	by	IN
6912	900	9	using	use	VBG
6912	900	10	a	a	DT
6912	900	11	knitting	knitting	NN
6912	900	12	needle	needle	NN
6912	900	13	or	or	CC
6912	900	14	wire	wire	NN
6912	900	15	kept	keep	VBN
6912	900	16	for	for	IN
6912	900	17	this	this	DT
6912	900	18	purpose	purpose	NN
6912	900	19	;	;	:
6912	900	20	or	or	CC
6912	900	21	,	,	,
6912	900	22	if	if	IN
6912	900	23	the	the	DT
6912	900	24	openings	opening	NNS
6912	900	25	in	in	IN
6912	900	26	the	the	DT
6912	900	27	burners	burner	NNS
6912	900	28	are	be	VBP
6912	900	29	slots	slot	NNS
6912	900	30	,	,	,
6912	900	31	use	use	VB
6912	900	32	a	a	DT
6912	900	33	knife	knife	NN
6912	900	34	to	to	TO
6912	900	35	clean	clean	VB
6912	900	36	them	-PRON-	PRP
6912	900	37	.	.	.
6912	901	1	SCALLOPED	SCALLOPED	NNP
6912	901	2	APPLES	APPLES	NNP
6912	901	3	2	2	CD
6912	901	4	cupfuls	cupful	VBZ
6912	901	5	soft	soft	JJ
6912	901	6	bread	bread	NN
6912	901	7	crumbs	crumb	VBZ
6912	901	8	2	2	CD
6912	901	9	tablespoonfuls	tablespoonful	NNS
6912	901	10	butter	butter	NN
6912	901	11	or	or	CC
6912	901	12	substitute	substitute	NN
6912	901	13	3	3	CD
6912	901	14	cupfuls	cupfuls	NN
6912	901	15	apples	apple	NNS
6912	901	16	1/2	1/2	CD
6912	901	17	cupful	cupful	JJ
6912	901	18	sugar	sugar	NN
6912	901	19	1/4	1/4	CD
6912	901	20	teaspoonful	teaspoonful	JJ
6912	901	21	cinnamon	cinnamon	NN
6912	901	22	1/2	1/2	CD
6912	901	23	teaspoonful	teaspoonful	JJ
6912	901	24	nutmeg	nutmeg	NN
6912	901	25	1/2	1/2	CD
6912	901	26	lemon,--juice	lemon,--juice	NNP
6912	901	27	and	and	CC
6912	901	28	grated	grate	VBN
6912	901	29	rind	rind	NN
6912	901	30	1/4	1/4	CD
6912	901	31	cupful	cupful	JJ
6912	901	32	water	water	NN
6912	901	33	Mix	mix	VB
6912	901	34	the	the	DT
6912	901	35	bread	bread	NN
6912	901	36	crumbs	crumb	VBZ
6912	901	37	with	with	IN
6912	901	38	the	the	DT
6912	901	39	fat	fat	NN
6912	901	40	as	as	IN
6912	901	41	directed	direct	VBN
6912	901	42	for	for	IN
6912	901	43	Stuffed	Stuffed	NNP
6912	901	44	Tomatoes	Tomatoes	NNP
6912	901	45	.	.	.
6912	902	1	Chop	chop	NN
6912	902	2	or	or	CC
6912	902	3	cut	cut	VB
6912	902	4	the	the	DT
6912	902	5	apples	apple	NNS
6912	902	6	in	in	IN
6912	902	7	small	small	JJ
6912	902	8	pieces	piece	NNS
6912	902	9	,	,	,
6912	902	10	and	and	CC
6912	902	11	add	add	VB
6912	902	12	the	the	DT
6912	902	13	remaining	remain	VBG
6912	902	14	ingredients	ingredient	NNS
6912	902	15	to	to	IN
6912	902	16	the	the	DT
6912	902	17	apples	apple	NNS
6912	902	18	.	.	.
6912	903	1	Arrange	arrange	VB
6912	903	2	the	the	DT
6912	903	3	crumbs	crumb	NNS
6912	903	4	and	and	CC
6912	903	5	apple	apple	NN
6912	903	6	mixture	mixture	NN
6912	903	7	in	in	IN
6912	903	8	a	a	DT
6912	903	9	baking	baking	NN
6912	903	10	dish	dish	NN
6912	903	11	as	as	IN
6912	903	12	directed	direct	VBN
6912	903	13	for	for	IN
6912	903	14	Scalloped	Scalloped	NNP
6912	903	15	Corn	Corn	NNP
6912	903	16	.	.	.
6912	904	1	Bake	Bake	NNP
6912	904	2	40	40	CD
6912	904	3	to	to	TO
6912	904	4	60	60	CD
6912	904	5	minutes	minute	NNS
6912	904	6	(	(	-LRB-
6912	904	7	until	until	IN
6912	904	8	the	the	DT
6912	904	9	apples	apple	NNS
6912	904	10	are	be	VBP
6912	904	11	tender	tender	JJ
6912	904	12	and	and	CC
6912	904	13	the	the	DT
6912	904	14	crumbs	crumb	NNS
6912	904	15	brown	brown	NNP
6912	904	16	)	)	-RRB-
6912	904	17	,	,	,
6912	904	18	in	in	IN
6912	904	19	a	a	DT
6912	904	20	moderate	moderate	JJ
6912	904	21	oven	oven	NN
6912	904	22	.	.	.
6912	905	1	Cover	cover	NN
6912	905	2	during	during	IN
6912	905	3	first	first	JJ
6912	905	4	20	20	CD
6912	905	5	minutes	minute	NNS
6912	905	6	of	of	IN
6912	905	7	baking	baking	NN
6912	905	8	.	.	.
6912	906	1	Serve	serve	VB
6912	906	2	hot	hot	JJ
6912	906	3	with	with	IN
6912	906	4	sugar	sugar	NN
6912	906	5	and	and	CC
6912	906	6	cream	cream	NN
6912	906	7	or	or	CC
6912	906	8	Hard	Hard	NNP
6912	906	9	Sauce	Sauce	NNP
6912	906	10	.	.	.
6912	907	1	Care	care	NN
6912	907	2	should	should	MD
6912	907	3	be	be	VB
6912	907	4	taken	take	VBN
6912	907	5	in	in	IN
6912	907	6	grating	grate	VBG
6912	907	7	_	_	NNP
6912	907	8	lemon	lemon	NN
6912	907	9	rind	rind	NN
6912	907	10	_	_	NNP
6912	907	11	.	.	.
6912	908	1	Only	only	RB
6912	908	2	the	the	DT
6912	908	3	thin	thin	JJ
6912	908	4	yellow	yellow	JJ
6912	908	5	portion	portion	NN
6912	908	6	should	should	MD
6912	908	7	be	be	VB
6912	908	8	used	use	VBN
6912	908	9	as	as	IN
6912	908	10	flavoring	flavor	VBG
6912	908	11	.	.	.
6912	909	1	HARD	HARD	NNP
6912	909	2	SAUCE	SAUCE	NNP
6912	909	3	1	1	CD
6912	909	4	cupful	cupful	JJ
6912	909	5	butter	butter	NN
6912	909	6	1	1	CD
6912	909	7	cupful	cupful	JJ
6912	909	8	powdered	powder	VBN
6912	909	9	sugar	sugar	NN
6912	909	10	1	1	CD
6912	909	11	teaspoonful	teaspoonful	JJ
6912	909	12	vanilla	vanilla	NN
6912	909	13	Cream	Cream	NNP
6912	909	14	the	the	DT
6912	909	15	butter	butter	NN
6912	909	16	,	,	,
6912	909	17	add	add	VB
6912	909	18	the	the	DT
6912	909	19	sugar	sugar	NN
6912	909	20	gradually	gradually	RB
6912	909	21	,	,	,
6912	909	22	then	then	RB
6912	909	23	the	the	DT
6912	909	24	flavoring	flavoring	NN
6912	909	25	.	.	.
6912	910	1	Chill	chill	VB
6912	910	2	and	and	CC
6912	910	3	serve	serve	VB
6912	910	4	over	over	IN
6912	910	5	hot	hot	JJ
6912	910	6	puddings	pudding	NNS
6912	910	7	.	.	.
6912	911	1	SCALLOPED	SCALLOPED	NNP
6912	911	2	BANANAS	BANANAS	NNP
6912	911	3	In	in	IN
6912	911	4	the	the	DT
6912	911	5	Scalloped	Scalloped	NNP
6912	911	6	Apple	Apple	NNP
6912	911	7	recipe	recipe	VBD
6912	911	8	substitute	substitute	NN
6912	911	9	bananas	banana	NNS
6912	911	10	for	for	IN
6912	911	11	apples	apple	NNS
6912	911	12	,	,	,
6912	911	13	omit	omit	VB
6912	911	14	the	the	DT
6912	911	15	water	water	NN
6912	911	16	,	,	,
6912	911	17	and	and	CC
6912	911	18	use	use	VBP
6912	911	19	1/2	1/2	CD
6912	911	20	teaspoonful	teaspoonful	JJ
6912	911	21	of	of	IN
6912	911	22	cinnamon	cinnamon	NN
6912	911	23	and	and	CC
6912	911	24	1/8	1/8	CD
6912	911	25	teaspoonful	teaspoonful	JJ
6912	911	26	of	of	IN
6912	911	27	cloves	clove	NNS
6912	911	28	for	for	IN
6912	911	29	the	the	DT
6912	911	30	spices	spice	NNS
6912	911	31	.	.	.
6912	912	1	Bake	bake	VB
6912	912	2	until	until	IN
6912	912	3	the	the	DT
6912	912	4	bananas	banana	NNS
6912	912	5	are	be	VBP
6912	912	6	heated	heat	VBN
6912	912	7	through	through	IN
6912	912	8	and	and	CC
6912	912	9	the	the	DT
6912	912	10	crumbs	crumb	NNS
6912	912	11	browned	brown	VBN
6912	912	12	.	.	.
6912	913	1	(	(	-LRB-
6912	913	2	It	-PRON-	PRP
6912	913	3	will	will	MD
6912	913	4	take	take	VB
6912	913	5	about	about	RB
6912	913	6	15	15	CD
6912	913	7	minutes	minute	NNS
6912	913	8	.	.	.
6912	913	9	)	)	-RRB-
6912	914	1	Serve	serve	VB
6912	914	2	as	as	IN
6912	914	3	Scalloped	Scalloped	NNP
6912	914	4	Apples	Apples	NNPS
6912	914	5	.	.	.
6912	915	1	QUESTIONS	QUESTIONS	NNP
6912	915	2	Explain	explain	VB
6912	915	3	fully	fully	RB
6912	915	4	why	why	WRB
6912	915	5	the	the	DT
6912	915	6	oven	oven	JJ
6912	915	7	door	door	NN
6912	915	8	of	of	IN
6912	915	9	a	a	DT
6912	915	10	gas	gas	NN
6912	915	11	range	range	NN
6912	915	12	should	should	MD
6912	915	13	be	be	VB
6912	915	14	opened	open	VBN
6912	915	15	while	while	IN
6912	915	16	the	the	DT
6912	915	17	oven	oven	JJ
6912	915	18	burners	burner	NNS
6912	915	19	are	be	VBP
6912	915	20	being	be	VBG
6912	915	21	lighted	light	VBN
6912	915	22	.	.	.
6912	916	1	If	if	IN
6912	916	2	a	a	DT
6912	916	3	gas	gas	NN
6912	916	4	stove	stove	NN
6912	916	5	has	have	VBZ
6912	916	6	no	no	DT
6912	916	7	pipe	pipe	NN
6912	916	8	for	for	IN
6912	916	9	waste	waste	NN
6912	916	10	products	product	NNS
6912	916	11	,	,	,
6912	916	12	what	what	WDT
6912	916	13	special	special	JJ
6912	916	14	caution	caution	NN
6912	916	15	must	must	MD
6912	916	16	be	be	VB
6912	916	17	observed	observe	VBN
6912	916	18	in	in	IN
6912	916	19	ventilating	ventilate	VBG
6912	916	20	the	the	DT
6912	916	21	kitchen	kitchen	NN
6912	916	22	?	?	.
6912	917	1	What	what	WP
6912	917	2	are	be	VBP
6912	917	3	some	some	DT
6912	917	4	of	of	IN
6912	917	5	the	the	DT
6912	917	6	advantages	advantage	NNS
6912	917	7	of	of	IN
6912	917	8	a	a	DT
6912	917	9	gas	gas	NN
6912	917	10	range	range	NN
6912	917	11	over	over	IN
6912	917	12	a	a	DT
6912	917	13	coal	coal	NN
6912	917	14	range	range	NN
6912	917	15	?	?	.
6912	918	1	What	what	WDT
6912	918	2	disadvantage	disadvantage	NN
6912	918	3	other	other	JJ
6912	918	4	than	than	IN
6912	918	5	gas	gas	NN
6912	918	6	wastage	wastage	NN
6912	918	7	is	be	VBZ
6912	918	8	there	there	RB
6912	918	9	when	when	WRB
6912	918	10	a	a	DT
6912	918	11	flame	flame	NN
6912	918	12	streams	stream	VBZ
6912	918	13	up	up	IN
6912	918	14	the	the	DT
6912	918	15	sides	side	NNS
6912	918	16	of	of	IN
6912	918	17	a	a	DT
6912	918	18	cooking	cooking	NN
6912	918	19	utensil	utensil	RB
6912	918	20	?	?	.
6912	919	1	What	what	WP
6912	919	2	causes	cause	VBZ
6912	919	3	pared	pared	JJ
6912	919	4	apples	apple	NNS
6912	919	5	to	to	TO
6912	919	6	become	become	VB
6912	919	7	discolored	discolor	VBN
6912	919	8	?	?	.
6912	920	1	Give	give	VB
6912	920	2	the	the	DT
6912	920	3	order	order	NN
6912	920	4	of	of	IN
6912	920	5	preparation	preparation	NN
6912	920	6	of	of	IN
6912	920	7	ingredients	ingredient	NNS
6912	920	8	for	for	IN
6912	920	9	Scalloped	Scalloped	NNP
6912	920	10	Apples	Apples	NNPS
6912	920	11	so	so	IN
6912	920	12	that	that	IN
6912	920	13	discoloration	discoloration	NN
6912	920	14	of	of	IN
6912	920	15	the	the	DT
6912	920	16	apples	apple	NNS
6912	920	17	will	will	MD
6912	920	18	be	be	VB
6912	920	19	avoided	avoid	VBN
6912	920	20	.	.	.
6912	921	1	How	how	WRB
6912	921	2	many	many	JJ
6912	921	3	medium	medium	JJ
6912	921	4	-	-	HYPH
6912	921	5	sized	sized	JJ
6912	921	6	apples	apple	NNS
6912	921	7	are	be	VBP
6912	921	8	required	require	VBN
6912	921	9	to	to	TO
6912	921	10	make	make	VB
6912	921	11	three	three	CD
6912	921	12	cupfuls	cupful	NNS
6912	921	13	of	of	IN
6912	921	14	chopped	chop	VBN
6912	921	15	apples	apple	NNS
6912	921	16	?	?	.
6912	922	1	What	what	WP
6912	922	2	is	be	VBZ
6912	922	3	the	the	DT
6912	922	4	purpose	purpose	NN
6912	922	5	of	of	IN
6912	922	6	covering	cover	VBG
6912	922	7	the	the	DT
6912	922	8	Scalloped	Scalloped	NNP
6912	922	9	Apples	Apples	NNPS
6912	922	10	during	during	IN
6912	922	11	the	the	DT
6912	922	12	first	first	JJ
6912	922	13	half	half	NN
6912	922	14	of	of	IN
6912	922	15	the	the	DT
6912	922	16	time	time	NN
6912	922	17	for	for	IN
6912	922	18	baking	baking	NN
6912	922	19	?	?	.
6912	923	1	What	what	WP
6912	923	2	is	be	VBZ
6912	923	3	the	the	DT
6912	923	4	effect	effect	NN
6912	923	5	of	of	IN
6912	923	6	the	the	DT
6912	923	7	air	air	NN
6912	923	8	on	on	IN
6912	923	9	peeled	peel	VBN
6912	923	10	bananas	banana	NNS
6912	923	11	?	?	.
6912	924	1	Give	give	VB
6912	924	2	the	the	DT
6912	924	3	order	order	NN
6912	924	4	of	of	IN
6912	924	5	preparation	preparation	NN
6912	924	6	of	of	IN
6912	924	7	ingredients	ingredient	NNS
6912	924	8	for	for	IN
6912	924	9	Scalloped	Scalloped	NNP
6912	924	10	Bananas	Bananas	NNP
6912	924	11	.	.	.
6912	925	1	Why	why	WRB
6912	925	2	should	should	MD
6912	925	3	the	the	DT
6912	925	4	banana	banana	NN
6912	925	5	mixture	mixture	NN
6912	925	6	be	be	VB
6912	925	7	baked	bake	VBN
6912	925	8	a	a	DT
6912	925	9	shorter	short	JJR
6912	925	10	time	time	NN
6912	925	11	than	than	IN
6912	925	12	the	the	DT
6912	925	13	apple	apple	NN
6912	925	14	mixture	mixture	NN
6912	925	15	?	?	.
6912	926	1	What	what	WP
6912	926	2	is	be	VBZ
6912	926	3	the	the	DT
6912	926	4	effect	effect	NN
6912	926	5	of	of	IN
6912	926	6	too	too	RB
6912	926	7	long	long	JJ
6912	926	8	baking	baking	NN
6912	926	9	on	on	IN
6912	926	10	bananas	banana	NNS
6912	926	11	?	?	.
6912	927	1	What	what	WP
6912	927	2	is	be	VBZ
6912	927	3	the	the	DT
6912	927	4	most	most	RBS
6912	927	5	practical	practical	JJ
6912	927	6	method	method	NN
6912	927	7	of	of	IN
6912	927	8	cleaning	clean	VBG
6912	927	9	a	a	DT
6912	927	10	grater	grater	NN
6912	927	11	?	?	.
6912	928	1	Why	why	WRB
6912	928	2	should	should	MD
6912	928	3	not	not	RB
6912	928	4	the	the	DT
6912	928	5	dish	dish	NN
6912	928	6	-	-	HYPH
6912	928	7	cloth	cloth	NN
6912	928	8	be	be	VB
6912	928	9	used	use	VBN
6912	928	10	in	in	IN
6912	928	11	cleaning	clean	VBG
6912	928	12	it	-PRON-	PRP
6912	928	13	?	?	.
6912	929	1	LESSON	LESSON	NNP
6912	929	2	VI	VI	NNP
6912	929	3	STOVES	STOVES	NNP
6912	929	4	AND	and	CC
6912	929	5	HEATING	heating	NN
6912	929	6	DEVICES	devices	NN
6912	929	7	--	--	:
6912	929	8	STUFFED	stuffed	NN
6912	929	9	PEPPERS	pepper	NNS
6912	929	10	,	,	,
6912	929	11	BUTTERSCOTCH	BUTTERSCOTCH	NNP
6912	929	12	APPLES	APPLES	NNP
6912	929	13	KEROSENE	kerosene	RB
6912	929	14	STOVES	STOVES	NNPS
6912	929	15	.	.	.
6912	930	1	[	[	-LRB-
6912	930	2	Footnote	footnote	NN
6912	930	3	9	9	CD
6912	930	4	:	:	:
6912	930	5	NOTE	note	NN
6912	930	6	TO	to	IN
6912	930	7	THE	the	DT
6912	930	8	TEACHER.--In	TEACHER.--In	NNP
6912	930	9	case	case	NN
6912	930	10	no	no	RB
6912	930	11	kerosene	kerosene	NN
6912	930	12	,	,	,
6912	930	13	gasoline	gasoline	NN
6912	930	14	,	,	,
6912	930	15	or	or	CC
6912	930	16	electric	electric	JJ
6912	930	17	stoves	stove	NNS
6912	930	18	are	be	VBP
6912	930	19	used	use	VBN
6912	930	20	in	in	IN
6912	930	21	the	the	DT
6912	930	22	homes	home	NNS
6912	930	23	of	of	IN
6912	930	24	the	the	DT
6912	930	25	pupils	pupil	NNS
6912	930	26	,	,	,
6912	930	27	the	the	DT
6912	930	28	portion	portion	NN
6912	930	29	of	of	IN
6912	930	30	the	the	DT
6912	930	31	lesson	lesson	NN
6912	930	32	regarding	regard	VBG
6912	930	33	these	these	DT
6912	930	34	stoves	stove	NNS
6912	930	35	may	may	MD
6912	930	36	be	be	VB
6912	930	37	omitted	omit	VBN
6912	930	38	.	.	.
6912	930	39	]	]	-RRB-
6912	931	1	--Where	--Where	:
6912	931	2	gas	gas	NN
6912	931	3	is	be	VBZ
6912	931	4	not	not	RB
6912	931	5	available	available	JJ
6912	931	6	for	for	IN
6912	931	7	cooking	cooking	NN
6912	931	8	,	,	,
6912	931	9	kerosene	kerosene	NNP
6912	931	10	may	may	MD
6912	931	11	serve	serve	VB
6912	931	12	as	as	IN
6912	931	13	a	a	DT
6912	931	14	fuel	fuel	NN
6912	931	15	.	.	.
6912	932	1	In	in	IN
6912	932	2	case	case	NN
6912	932	3	a	a	DT
6912	932	4	house	house	NN
6912	932	5	is	be	VBZ
6912	932	6	equipped	equip	VBN
6912	932	7	with	with	IN
6912	932	8	a	a	DT
6912	932	9	coal	coal	NN
6912	932	10	range	range	NN
6912	932	11	,	,	,
6912	932	12	a	a	DT
6912	932	13	kerosene	kerosene	NN
6912	932	14	stove	stove	NN
6912	932	15	may	may	MD
6912	932	16	also	also	RB
6912	932	17	be	be	VB
6912	932	18	desirable	desirable	JJ
6912	932	19	for	for	IN
6912	932	20	use	use	NN
6912	932	21	in	in	IN
6912	932	22	summer	summer	NN
6912	932	23	time	time	NN
6912	932	24	.	.	.
6912	933	1	There	there	EX
6912	933	2	are	be	VBP
6912	933	3	two	two	CD
6912	933	4	types	type	NNS
6912	933	5	of	of	IN
6912	933	6	kerosene	kerosene	NN
6912	933	7	stoves	stove	NNS
6912	933	8	,	,	,
6912	933	9	viz	viz	NNP
6912	933	10	.	.	NNP
6912	933	11	,	,	,
6912	933	12	wick	wick	NN
6912	933	13	and	and	CC
6912	933	14	wickless	wickless	JJ
6912	933	15	stoves	stove	NNS
6912	933	16	.	.	.
6912	934	1	The	the	DT
6912	934	2	burners	burner	NNS
6912	934	3	of	of	IN
6912	934	4	the	the	DT
6912	934	5	former	former	JJ
6912	934	6	type	type	NN
6912	934	7	are	be	VBP
6912	934	8	supplied	supply	VBN
6912	934	9	with	with	IN
6912	934	10	cotton	cotton	NN
6912	934	11	wicks	wick	NNS
6912	934	12	which	which	WDT
6912	934	13	become	become	VBP
6912	934	14	saturated	saturate	VBN
6912	934	15	with	with	IN
6912	934	16	kerosene	kerosene	NN
6912	934	17	.	.	.
6912	935	1	When	when	WRB
6912	935	2	a	a	DT
6912	935	3	match	match	NN
6912	935	4	is	be	VBZ
6912	935	5	applied	apply	VBN
6912	935	6	to	to	IN
6912	935	7	the	the	DT
6912	935	8	wick	wick	NN
6912	935	9	,	,	,
6912	935	10	the	the	DT
6912	935	11	kerosene	kerosene	NN
6912	935	12	on	on	IN
6912	935	13	it	-PRON-	PRP
6912	935	14	vaporizes	vaporize	VBZ
6912	935	15	and	and	CC
6912	935	16	the	the	DT
6912	935	17	vapor	vapor	NN
6912	935	18	burns	burn	NNS
6912	935	19	.	.	.
6912	936	1	The	the	DT
6912	936	2	burning	burn	VBG
6912	936	3	kerosene	kerosene	JJ
6912	936	4	vapor	vapor	NN
6912	936	5	vaporizes	vaporize	VBZ
6912	936	6	more	more	RBR
6912	936	7	kerosene	kerosene	JJ
6912	936	8	and	and	CC
6912	936	9	thus	thus	RB
6912	936	10	the	the	DT
6912	936	11	burning	burning	NN
6912	936	12	continues	continue	VBZ
6912	936	13	.	.	.
6912	937	1	[	[	-LRB-
6912	937	2	Illustration	illustration	NN
6912	937	3	:	:	:
6912	937	4	Courtesy	Courtesy	NNP
6912	937	5	of	of	IN
6912	937	6	_	_	NNP
6912	937	7	Detroit	Detroit	NNP
6912	937	8	Vapor	Vapor	NNP
6912	937	9	Stove	Stove	NNP
6912	937	10	Co	Co	NNP
6912	937	11	_	_	NNP
6912	937	12	FIGURE	FIGURE	NNP
6912	937	13	15.--	15.--	CD
6912	937	14	CROSS	cros	VBN
6912	937	15	-	-	HYPH
6912	937	16	SECTION	section	NN
6912	937	17	OF	of	IN
6912	937	18	WICKLESS	WICKLESS	NNP
6912	937	19	KEROSENE	KEROSENE	NNP
6912	937	20	STOVE	STOVE	NNP
6912	937	21	.	.	.
6912	937	22	]	]	-RRB-
6912	938	1	In	in	IN
6912	938	2	one	one	CD
6912	938	3	type	type	NN
6912	938	4	of	of	IN
6912	938	5	wickless	wickless	NN
6912	938	6	stove	stove	NN
6912	938	7	it	-PRON-	PRP
6912	938	8	is	be	VBZ
6912	938	9	necessary	necessary	JJ
6912	938	10	to	to	TO
6912	938	11	heat	heat	VB
6912	938	12	the	the	DT
6912	938	13	burner	burner	NN
6912	938	14	so	so	IN
6912	938	15	that	that	IN
6912	938	16	the	the	DT
6912	938	17	kerosene	kerosene	NN
6912	938	18	will	will	MD
6912	938	19	vaporize	vaporize	VB
6912	938	20	when	when	WRB
6912	938	21	it	-PRON-	PRP
6912	938	22	comes	come	VBZ
6912	938	23	in	in	IN
6912	938	24	contact	contact	NN
6912	938	25	with	with	IN
6912	938	26	it	-PRON-	PRP
6912	938	27	(	(	-LRB-
6912	938	28	see	see	VB
6912	938	29	Figure	Figure	NNP
6912	938	30	15	15	CD
6912	938	31	)	)	-RRB-
6912	938	32	.	.	.
6912	939	1	Such	such	PDT
6912	939	2	a	a	DT
6912	939	3	burner	burner	NN
6912	939	4	may	may	MD
6912	939	5	be	be	VB
6912	939	6	heated	heat	VBN
6912	939	7	by	by	IN
6912	939	8	pouring	pour	VBG
6912	939	9	a	a	DT
6912	939	10	small	small	JJ
6912	939	11	quantity	quantity	NN
6912	939	12	of	of	IN
6912	939	13	gasoline	gasoline	NN
6912	939	14	into	into	IN
6912	939	15	it	-PRON-	PRP
6912	939	16	.	.	.
6912	940	1	A	a	DT
6912	940	2	lighter	light	JJR
6912	940	3	is	be	VBZ
6912	940	4	then	then	RB
6912	940	5	applied	apply	VBN
6912	940	6	to	to	IN
6912	940	7	the	the	DT
6912	940	8	burner	burner	NN
6912	940	9	.	.	.
6912	941	1	When	when	WRB
6912	941	2	the	the	DT
6912	941	3	latter	latter	NN
6912	941	4	is	be	VBZ
6912	941	5	sufficiently	sufficiently	RB
6912	941	6	heated	heat	VBN
6912	941	7	,	,	,
6912	941	8	the	the	DT
6912	941	9	kerosene	kerosene	NN
6912	941	10	is	be	VBZ
6912	941	11	turned	turn	VBN
6912	941	12	on	on	RP
6912	941	13	.	.	.
6912	942	1	The	the	DT
6912	942	2	kerosene	kerosene	NN
6912	942	3	then	then	RB
6912	942	4	vaporizes	vaporize	VBZ
6912	942	5	as	as	IN
6912	942	6	it	-PRON-	PRP
6912	942	7	flows	flow	VBZ
6912	942	8	into	into	IN
6912	942	9	the	the	DT
6912	942	10	hot	hot	JJ
6912	942	11	burner	burner	NN
6912	942	12	and	and	CC
6912	942	13	burns	burn	NNS
6912	942	14	.	.	.
6912	943	1	In	in	IN
6912	943	2	other	other	JJ
6912	943	3	types	type	NNS
6912	943	4	of	of	IN
6912	943	5	so	so	RB
6912	943	6	-	-	HYPH
6912	943	7	called	call	VBN
6912	943	8	wickless	wickless	NN
6912	943	9	stoves	stove	NNS
6912	943	10	,	,	,
6912	943	11	the	the	DT
6912	943	12	burners	burner	NNS
6912	943	13	are	be	VBP
6912	943	14	equipped	equip	VBN
6912	943	15	with	with	IN
6912	943	16	asbestos	asbestos	NN
6912	943	17	or	or	CC
6912	943	18	other	other	JJ
6912	943	19	incombustible	incombustible	JJ
6912	943	20	material	material	NN
6912	943	21	.	.	.
6912	944	1	This	this	DT
6912	944	2	material	material	NN
6912	944	3	becomes	become	VBZ
6912	944	4	saturated	saturate	VBN
6912	944	5	with	with	IN
6912	944	6	kerosene	kerosene	NN
6912	944	7	and	and	CC
6912	944	8	carries	carry	VBZ
6912	944	9	the	the	DT
6912	944	10	fuel	fuel	NN
6912	944	11	to	to	IN
6912	944	12	the	the	DT
6912	944	13	tip	tip	NN
6912	944	14	of	of	IN
6912	944	15	the	the	DT
6912	944	16	burner	burner	NN
6912	944	17	somewhat	somewhat	RB
6912	944	18	as	as	IN
6912	944	19	does	do	VBZ
6912	944	20	a	a	DT
6912	944	21	cloth	cloth	NN
6912	944	22	wick	wick	NN
6912	944	23	.	.	.
6912	945	1	It	-PRON-	PRP
6912	945	2	is	be	VBZ
6912	945	3	especially	especially	RB
6912	945	4	necessary	necessary	JJ
6912	945	5	to	to	TO
6912	945	6	keep	keep	VB
6912	945	7	kerosene	kerosene	JJ
6912	945	8	burners	burner	NNS
6912	945	9	clean	clean	JJ
6912	945	10	.	.	.
6912	946	1	Bits	bit	NNS
6912	946	2	of	of	IN
6912	946	3	carbon	carbon	NN
6912	946	4	collect	collect	VBP
6912	946	5	in	in	IN
6912	946	6	them	-PRON-	PRP
6912	946	7	and	and	CC
6912	946	8	prevent	prevent	VB
6912	946	9	perfect	perfect	JJ
6912	946	10	combustion	combustion	NN
6912	946	11	.	.	.
6912	947	1	This	this	DT
6912	947	2	results	result	VBZ
6912	947	3	in	in	IN
6912	947	4	"	"	``
6912	947	5	smoke	smoke	NN
6912	947	6	"	"	''
6912	947	7	or	or	CC
6912	947	8	soot	soot	NN
6912	947	9	issuing	issue	VBG
6912	947	10	from	from	IN
6912	947	11	the	the	DT
6912	947	12	burner	burner	NN
6912	947	13	.	.	.
6912	948	1	It	-PRON-	PRP
6912	948	2	is	be	VBZ
6912	948	3	well	well	JJ
6912	948	4	to	to	TO
6912	948	5	keep	keep	VB
6912	948	6	the	the	DT
6912	948	7	burners	burner	NNS
6912	948	8	and	and	CC
6912	948	9	wicks	wick	NNS
6912	948	10	free	free	JJ
6912	948	11	from	from	IN
6912	948	12	charred	char	VBN
6912	948	13	material	material	NN
6912	948	14	,	,	,
6912	948	15	and	and	CC
6912	948	16	to	to	TO
6912	948	17	renew	renew	VB
6912	948	18	the	the	DT
6912	948	19	latter	latter	JJ
6912	948	20	when	when	WRB
6912	948	21	they	-PRON-	PRP
6912	948	22	become	become	VBP
6912	948	23	short	short	JJ
6912	948	24	.	.	.
6912	949	1	Most	Most	JJS
6912	949	2	kerosene	kerosene	JJ
6912	949	3	stoves	stove	NNS
6912	949	4	are	be	VBP
6912	949	5	equipped	equip	VBN
6912	949	6	with	with	IN
6912	949	7	removable	removable	JJ
6912	949	8	containers	container	NNS
6912	949	9	for	for	IN
6912	949	10	the	the	DT
6912	949	11	fuel	fuel	NN
6912	949	12	.	.	.
6912	950	1	These	these	DT
6912	950	2	should	should	MD
6912	950	3	be	be	VB
6912	950	4	kept	keep	VBN
6912	950	5	filled	fill	VBN
6912	950	6	with	with	IN
6912	950	7	sufficient	sufficient	JJ
6912	950	8	kerosene	kerosene	NN
6912	950	9	for	for	IN
6912	950	10	burning	burn	VBG
6912	950	11	.	.	.
6912	951	1	A	a	DT
6912	951	2	wick	wick	JJ
6912	951	3	burner	burner	NN
6912	951	4	should	should	MD
6912	951	5	never	never	RB
6912	951	6	be	be	VB
6912	951	7	allowed	allow	VBN
6912	951	8	to	to	TO
6912	951	9	burn	burn	VB
6912	951	10	after	after	RB
6912	951	11	all	all	PDT
6912	951	12	the	the	DT
6912	951	13	kerosene	kerosene	NN
6912	951	14	in	in	IN
6912	951	15	the	the	DT
6912	951	16	container	container	NN
6912	951	17	is	be	VBZ
6912	951	18	exhausted	exhaust	VBN
6912	951	19	.	.	.
6912	952	1	GASOLINE	GASOLINE	NNS
6912	952	2	STOVES	stoves	FW
6912	952	3	[	[	-LRB-
6912	952	4	Footnote	Footnote	NNP
6912	952	5	10	10	CD
6912	952	6	:	:	:
6912	952	7	See	see	VB
6912	952	8	note	note	VB
6912	952	9	to	to	IN
6912	952	10	the	the	DT
6912	952	11	teacher	teacher	NN
6912	952	12	,	,	,
6912	952	13	Footnote	Footnote	NNP
6912	952	14	9	9	CD
6912	952	15	.	.	.
6912	952	16	]	]	-RRB-
6912	953	1	--	--	:
6912	953	2	Since	since	IN
6912	953	3	gasoline	gasoline	NN
6912	953	4	is	be	VBZ
6912	953	5	a	a	DT
6912	953	6	much	much	RB
6912	953	7	more	more	RBR
6912	953	8	readily	readily	RB
6912	953	9	inflammable	inflammable	JJ
6912	953	10	fuel	fuel	NN
6912	953	11	than	than	IN
6912	953	12	kerosene	kerosene	NN
6912	953	13	,	,	,
6912	953	14	it	-PRON-	PRP
6912	953	15	requires	require	VBZ
6912	953	16	a	a	DT
6912	953	17	different	different	JJ
6912	953	18	type	type	NN
6912	953	19	of	of	IN
6912	953	20	burner	burner	NN
6912	953	21	and	and	CC
6912	953	22	stove	stove	NNP
6912	953	23	.	.	.
6912	954	1	As	as	IN
6912	954	2	a	a	DT
6912	954	3	usual	usual	JJ
6912	954	4	thing	thing	NN
6912	954	5	gasoline	gasoline	NN
6912	954	6	can	can	MD
6912	954	7	not	not	RB
6912	954	8	be	be	VB
6912	954	9	burned	burn	VBN
6912	954	10	in	in	IN
6912	954	11	kerosene	kerosene	NNP
6912	954	12	stoves	stove	NNS
6912	954	13	nor	nor	CC
6912	954	14	kerosene	kerosene	JJ
6912	954	15	in	in	IN
6912	954	16	gasoline	gasoline	NN
6912	954	17	stoves	stove	NNS
6912	954	18	.	.	.
6912	955	1	(	(	-LRB-
6912	955	2	In	in	IN
6912	955	3	the	the	DT
6912	955	4	stove	stove	NN
6912	955	5	shown	show	VBN
6912	955	6	in	in	IN
6912	955	7	Figure	Figure	NNP
6912	955	8	15	15	CD
6912	955	9	,	,	,
6912	955	10	however	however	RB
6912	955	11	,	,	,
6912	955	12	either	either	CC
6912	955	13	fuel	fuel	NN
6912	955	14	may	may	MD
6912	955	15	be	be	VB
6912	955	16	burned	burn	VBN
6912	955	17	.	.	.
6912	955	18	)	)	-RRB-
6912	956	1	When	when	WRB
6912	956	2	gasoline	gasoline	NN
6912	956	3	is	be	VBZ
6912	956	4	used	use	VBN
6912	956	5	in	in	IN
6912	956	6	a	a	DT
6912	956	7	stove	stove	NN
6912	956	8	,	,	,
6912	956	9	it	-PRON-	PRP
6912	956	10	is	be	VBZ
6912	956	11	necessary	necessary	JJ
6912	956	12	to	to	TO
6912	956	13	vaporize	vaporize	VB
6912	956	14	the	the	DT
6912	956	15	gasoline	gasoline	NN
6912	956	16	before	before	IN
6912	956	17	lighting	light	VBG
6912	956	18	the	the	DT
6912	956	19	burner	burner	NN
6912	956	20	.	.	.
6912	957	1	This	this	DT
6912	957	2	is	be	VBZ
6912	957	3	accomplished	accomplish	VBN
6912	957	4	in	in	IN
6912	957	5	most	most	JJS
6912	957	6	stoves	stove	NNS
6912	957	7	by	by	IN
6912	957	8	letting	let	VBG
6912	957	9	the	the	DT
6912	957	10	gasoline	gasoline	NN
6912	957	11	flow	flow	VB
6912	957	12	into	into	IN
6912	957	13	a	a	DT
6912	957	14	cup	cup	NN
6912	957	15	situated	situate	VBN
6912	957	16	underneath	underneath	IN
6912	957	17	the	the	DT
6912	957	18	burner	burner	NN
6912	957	19	,	,	,
6912	957	20	turning	turn	VBG
6912	957	21	off	off	RP
6912	957	22	the	the	DT
6912	957	23	supply	supply	NN
6912	957	24	of	of	IN
6912	957	25	gasoline	gasoline	NN
6912	957	26	,	,	,
6912	957	27	and	and	CC
6912	957	28	then	then	RB
6912	957	29	applying	apply	VBG
6912	957	30	a	a	DT
6912	957	31	match	match	NN
6912	957	32	to	to	IN
6912	957	33	the	the	DT
6912	957	34	cup	cup	NN
6912	957	35	.	.	.
6912	958	1	By	by	IN
6912	958	2	the	the	DT
6912	958	3	time	time	NN
6912	958	4	the	the	DT
6912	958	5	gasoline	gasoline	NN
6912	958	6	is	be	VBZ
6912	958	7	burned	burn	VBN
6912	958	8	the	the	DT
6912	958	9	burner	burner	NN
6912	958	10	is	be	VBZ
6912	958	11	heated	heat	VBN
6912	958	12	.	.	.
6912	959	1	Then	then	RB
6912	959	2	the	the	DT
6912	959	3	stopcock	stopcock	NN
6912	959	4	is	be	VBZ
6912	959	5	turned	turn	VBN
6912	959	6	on	on	RP
6912	959	7	,	,	,
6912	959	8	a	a	DT
6912	959	9	match	match	NN
6912	959	10	applied	apply	VBN
6912	959	11	to	to	IN
6912	959	12	the	the	DT
6912	959	13	burner	burner	NN
6912	959	14	,	,	,
6912	959	15	and	and	CC
6912	959	16	the	the	DT
6912	959	17	gasoline	gasoline	NN
6912	959	18	vaporizes	vaporize	VBZ
6912	959	19	and	and	CC
6912	959	20	burns	burn	NNS
6912	959	21	.	.	.
6912	960	1	Gasoline	gasoline	NN
6912	960	2	burners	burner	VBZ
6912	960	3	,	,	,
6912	960	4	like	like	IN
6912	960	5	those	those	DT
6912	960	6	in	in	IN
6912	960	7	which	which	WDT
6912	960	8	kerosene	kerosene	NNP
6912	960	9	is	be	VBZ
6912	960	10	burned	burn	VBN
6912	960	11	,	,	,
6912	960	12	should	should	MD
6912	960	13	be	be	VB
6912	960	14	kept	keep	VBN
6912	960	15	clean	clean	JJ
6912	960	16	.	.	.
6912	961	1	When	when	WRB
6912	961	2	a	a	DT
6912	961	3	mixture	mixture	NN
6912	961	4	of	of	IN
6912	961	5	gasoline	gasoline	NN
6912	961	6	vapor	vapor	NN
6912	961	7	and	and	CC
6912	961	8	air	air	NN
6912	961	9	is	be	VBZ
6912	961	10	heated	heated	JJ
6912	961	11	,	,	,
6912	961	12	an	an	DT
6912	961	13	explosion	explosion	NN
6912	961	14	may	may	MD
6912	961	15	result	result	VB
6912	961	16	.	.	.
6912	962	1	It	-PRON-	PRP
6912	962	2	is	be	VBZ
6912	962	3	for	for	IN
6912	962	4	this	this	DT
6912	962	5	reason	reason	NN
6912	962	6	that	that	WDT
6912	962	7	_	_	NNP
6912	962	8	the	the	DT
6912	962	9	tank	tank	NN
6912	962	10	or	or	CC
6912	962	11	gasoline	gasoline	NN
6912	962	12	container	container	NN
6912	962	13	of	of	IN
6912	962	14	a	a	DT
6912	962	15	stove	stove	NN
6912	962	16	should	should	MD
6912	962	17	never	never	RB
6912	962	18	be	be	VB
6912	962	19	filled	fill	VBN
6912	962	20	while	while	IN
6912	962	21	the	the	DT
6912	962	22	burners	burner	NNS
6912	962	23	of	of	IN
6912	962	24	the	the	DT
6912	962	25	stove	stove	NN
6912	962	26	are	be	VBP
6912	962	27	lighted	light	VBN
6912	962	28	or	or	CC
6912	962	29	even	even	RB
6912	962	30	hot	hot	JJ
6912	962	31	.	.	.
6912	962	32	_	_	NNP
6912	962	33	[	[	-LRB-
6912	962	34	Illustration	illustration	NN
6912	962	35	:	:	:
6912	962	36	Courtesy	Courtesy	NNP
6912	962	37	of	of	IN
6912	962	38	_	_	NNP
6912	962	39	Westinghouse	Westinghouse	NNP
6912	962	40	Electric	Electric	NNP
6912	962	41	and	and	CC
6912	962	42	Manufacturing	Manufacturing	NNP
6912	962	43	Co	Co	NNP
6912	962	44	_	_	NNP
6912	962	45	FIGURE	FIGURE	NNP
6912	962	46	16.--ELECTRIC	16.--electric	CD
6912	962	47	RANGE	RANGE	NNS
6912	962	48	.	.	.
6912	962	49	]	]	-RRB-
6912	963	1	ELECTRIC	ELECTRIC	NNP
6912	963	2	STOVES	stove	NNS
6912	963	3	.	.	.
6912	964	1	[	[	-LRB-
6912	964	2	Footnote	footnote	NN
6912	964	3	11	11	CD
6912	964	4	:	:	:
6912	964	5	See	see	VB
6912	964	6	note	note	VB
6912	964	7	to	to	IN
6912	964	8	the	the	DT
6912	964	9	teacher	teacher	NN
6912	964	10	,	,	,
6912	964	11	Footnote	Footnote	NNP
6912	964	12	9	9	CD
6912	964	13	.	.	.
6912	964	14	]	]	-RRB-
6912	965	1	--It	--It	:
6912	965	2	was	be	VBD
6912	965	3	mentioned	mention	VBN
6912	965	4	previously	previously	RB
6912	965	5	that	that	IN
6912	965	6	electricity	electricity	NN
6912	965	7	is	be	VBZ
6912	965	8	not	not	RB
6912	965	9	a	a	DT
6912	965	10	fuel	fuel	NN
6912	965	11	.	.	.
6912	966	1	Hence	hence	RB
6912	966	2	electric	electric	JJ
6912	966	3	stoves	stove	NNS
6912	966	4	are	be	VBP
6912	966	5	not	not	RB
6912	966	6	provided	provide	VBN
6912	966	7	with	with	IN
6912	966	8	burners	burner	NNS
6912	966	9	.	.	.
6912	967	1	They	-PRON-	PRP
6912	967	2	have	have	VBP
6912	967	3	heaters	heater	NNS
6912	967	4	which	which	WDT
6912	967	5	contain	contain	VBP
6912	967	6	coils	coil	NNS
6912	967	7	of	of	IN
6912	967	8	wires	wire	NNS
6912	967	9	through	through	IN
6912	967	10	which	which	WDT
6912	967	11	an	an	DT
6912	967	12	electric	electric	JJ
6912	967	13	current	current	NN
6912	967	14	passes	pass	NNS
6912	967	15	.	.	.
6912	968	1	Electricity	electricity	NN
6912	968	2	is	be	VBZ
6912	968	3	the	the	DT
6912	968	4	cleanest	clean	JJS
6912	968	5	source	source	NN
6912	968	6	of	of	IN
6912	968	7	heat	heat	NN
6912	968	8	for	for	IN
6912	968	9	cooking	cooking	NN
6912	968	10	.	.	.
6912	969	1	But	but	CC
6912	969	2	in	in	IN
6912	969	3	order	order	NN
6912	969	4	to	to	TO
6912	969	5	operate	operate	VB
6912	969	6	an	an	DT
6912	969	7	electric	electric	JJ
6912	969	8	stove	stove	NN
6912	969	9	economically	economically	RB
6912	969	10	,	,	,
6912	969	11	it	-PRON-	PRP
6912	969	12	is	be	VBZ
6912	969	13	necessary	necessary	JJ
6912	969	14	to	to	TO
6912	969	15	utilize	utilize	VB
6912	969	16	the	the	DT
6912	969	17	current	current	NN
6912	969	18	required	require	VBN
6912	969	19	for	for	IN
6912	969	20	a	a	DT
6912	969	21	heating	heating	NN
6912	969	22	element	element	NN
6912	969	23	to	to	IN
6912	969	24	its	-PRON-	PRP$
6912	969	25	greatest	great	JJS
6912	969	26	extent	extent	NN
6912	969	27	.	.	.
6912	970	1	For	for	IN
6912	970	2	example	example	NN
6912	970	3	,	,	,
6912	970	4	if	if	IN
6912	970	5	the	the	DT
6912	970	6	current	current	NN
6912	970	7	is	be	VBZ
6912	970	8	turned	turn	VBN
6912	970	9	on	on	RP
6912	970	10	to	to	TO
6912	970	11	heat	heat	VB
6912	970	12	the	the	DT
6912	970	13	oven	oven	NN
6912	970	14	as	as	IN
6912	970	15	many	many	JJ
6912	970	16	foods	food	NNS
6912	970	17	as	as	IN
6912	970	18	possible	possible	JJ
6912	970	19	should	should	MD
6912	970	20	be	be	VB
6912	970	21	cooked	cook	VBN
6912	970	22	in	in	IN
6912	970	23	the	the	DT
6912	970	24	oven	oven	NN
6912	970	25	(	(	-LRB-
6912	970	26	see	see	VB
6912	970	27	Figure	Figure	NNP
6912	970	28	16	16	CD
6912	970	29	)	)	-RRB-
6912	970	30	.	.	.
6912	971	1	[	[	-LRB-
6912	971	2	Illustration	illustration	NN
6912	971	3	:	:	:
6912	971	4	FIGURE	FIGURE	NNP
6912	971	5	17.--PRESSURE	17.--pressure	CD
6912	971	6	COOKER	COOKER	NNP
6912	971	7	.	.	.
6912	971	8	]	]	-RRB-
6912	972	1	DEVICES	devices	NN
6912	972	2	AND	and	CC
6912	972	3	UTENSILS	UTENSILS	NNP
6912	972	4	FOR	for	IN
6912	972	5	SAVING	saving	NN
6912	972	6	FUEL.--The	fuel.--the	NN
6912	972	7	_	_	NNP
6912	972	8	pressure	pressure	NN
6912	972	9	cooker	cooker	NN
6912	972	10	_	_	NNP
6912	972	11	(	(	-LRB-
6912	972	12	see	see	VB
6912	972	13	Figure	Figure	NNP
6912	972	14	17	17	CD
6912	972	15	)	)	-RRB-
6912	972	16	in	in	IN
6912	972	17	which	which	WDT
6912	972	18	a	a	DT
6912	972	19	temperature	temperature	NN
6912	972	20	higher	high	JJR
6912	972	21	than	than	IN
6912	972	22	that	that	DT
6912	972	23	of	of	IN
6912	972	24	boiling	boil	VBG
6912	972	25	water	water	NN
6912	972	26	is	be	VBZ
6912	972	27	maintained	maintain	VBN
6912	972	28	is	be	VBZ
6912	972	29	a	a	DT
6912	972	30	great	great	JJ
6912	972	31	saver	saver	NN
6912	972	32	of	of	IN
6912	972	33	fuel	fuel	NN
6912	972	34	.	.	.
6912	973	1	A	a	DT
6912	973	2	food	food	NN
6912	973	3	can	can	MD
6912	973	4	be	be	VB
6912	973	5	cooked	cook	VBN
6912	973	6	in	in	RB
6912	973	7	from	from	IN
6912	973	8	one	one	CD
6912	973	9	third	third	NN
6912	973	10	to	to	IN
6912	973	11	one	one	CD
6912	973	12	fourth	fourth	JJ
6912	973	13	the	the	DT
6912	973	14	usual	usual	JJ
6912	973	15	length	length	NN
6912	973	16	of	of	IN
6912	973	17	time	time	NN
6912	973	18	in	in	IN
6912	973	19	one	one	CD
6912	973	20	of	of	IN
6912	973	21	these	these	DT
6912	973	22	devices	device	NNS
6912	973	23	.	.	.
6912	974	1	Moreover	moreover	RB
6912	974	2	,	,	,
6912	974	3	pressure	pressure	NN
6912	974	4	cookers	cooker	NNS
6912	974	5	are	be	VBP
6912	974	6	especially	especially	RB
6912	974	7	valuable	valuable	JJ
6912	974	8	for	for	IN
6912	974	9	high	high	JJ
6912	974	10	altitude	altitude	NN
6912	974	11	cooking	cooking	NN
6912	974	12	,	,	,
6912	974	13	where	where	WRB
6912	974	14	water	water	NN
6912	974	15	boils	boil	VBZ
6912	974	16	at	at	IN
6912	974	17	a	a	DT
6912	974	18	temperature	temperature	NN
6912	974	19	lower	low	JJR
6912	974	20	than	than	IN
6912	974	21	at	at	IN
6912	974	22	sea	sea	NN
6912	974	23	level	level	NN
6912	974	24	.	.	.
6912	975	1	The	the	DT
6912	975	2	_	_	NNP
6912	975	3	steam	steam	NN
6912	975	4	cooker	cooker	NN
6912	975	5	_	_	NNP
6912	975	6	(	(	-LRB-
6912	975	7	see	see	VB
6912	975	8	Figure	Figure	NNP
6912	975	9	18	18	CD
6912	975	10	)	)	-RRB-
6912	975	11	is	be	VBZ
6912	975	12	a	a	DT
6912	975	13	fuel	fuel	NN
6912	975	14	saver	saver	NN
6912	975	15	,	,	,
6912	975	16	when	when	WRB
6912	975	17	several	several	JJ
6912	975	18	foods	food	NNS
6912	975	19	are	be	VBP
6912	975	20	cooked	cook	VBN
6912	975	21	at	at	IN
6912	975	22	one	one	CD
6912	975	23	time	time	NN
6912	975	24	in	in	IN
6912	975	25	it	-PRON-	PRP
6912	975	26	.	.	.
6912	976	1	Sufficient	sufficient	JJ
6912	976	2	fuel	fuel	NN
6912	976	3	for	for	IN
6912	976	4	only	only	RB
6912	976	5	one	one	CD
6912	976	6	burner	burner	NN
6912	976	7	is	be	VBZ
6912	976	8	required	require	VBN
6912	976	9	to	to	TO
6912	976	10	operate	operate	VB
6912	976	11	it	-PRON-	PRP
6912	976	12	.	.	.
6912	977	1	The	the	DT
6912	977	2	so	so	RB
6912	977	3	-	-	HYPH
6912	977	4	called	call	VBN
6912	977	5	_	_	NNP
6912	977	6	clover	clover	RB
6912	977	7	leaf	leaf	NN
6912	977	8	pans	pan	NNS
6912	977	9	_	_	NNP
6912	977	10	or	or	CC
6912	977	11	utensils	utensil	NNS
6912	977	12	of	of	IN
6912	977	13	such	such	JJ
6912	977	14	shape	shape	NN
6912	977	15	that	that	IN
6912	977	16	two	two	CD
6912	977	17	or	or	CC
6912	977	18	three	three	CD
6912	977	19	can	can	MD
6912	977	20	be	be	VB
6912	977	21	placed	place	VBN
6912	977	22	over	over	IN
6912	977	23	one	one	CD
6912	977	24	burner	burner	NN
6912	977	25	or	or	CC
6912	977	26	heater	heater	NN
6912	977	27	save	save	VB
6912	977	28	much	much	JJ
6912	977	29	fuel	fuel	NN
6912	977	30	or	or	CC
6912	977	31	current	current	NN
6912	977	32	(	(	-LRB-
6912	977	33	see	see	VB
6912	977	34	Figures	Figures	NNP
6912	977	35	16	16	CD
6912	977	36	and	and	CC
6912	977	37	27	27	CD
6912	977	38	.	.	.
6912	977	39	)	)	-RRB-
6912	977	40	.	.	.
6912	978	1	The	the	DT
6912	978	2	_	_	NNP
6912	978	3	fireless	fireless	NN
6912	978	4	cookers	cooker	NNS
6912	978	5	_	_	NNP
6912	978	6	described	describe	VBN
6912	978	7	in	in	IN
6912	978	8	Lesson	Lesson	NNP
6912	978	9	XXII	XXII	NNP
6912	978	10	are	be	VBP
6912	978	11	practical	practical	JJ
6912	978	12	fuel	fuel	NN
6912	978	13	and	and	CC
6912	978	14	heat	heat	NN
6912	978	15	savers	saver	NNS
6912	978	16	.	.	.
6912	979	1	STUFFED	stuffed	NN
6912	979	2	PEPPERS	pepper	NNS
6912	979	3	[	[	-LRB-
6912	979	4	Footnote	Footnote	NNP
6912	979	5	12	12	CD
6912	979	6	:	:	:
6912	979	7	A	a	DT
6912	979	8	choice	choice	NN
6912	979	9	of	of	IN
6912	979	10	either	either	DT
6912	979	11	Stuffed	Stuffed	NNP
6912	979	12	Peppers	Peppers	NNPS
6912	979	13	or	or	CC
6912	979	14	Butterscotch	Butterscotch	NNP
6912	979	15	Apples	Apples	NNPS
6912	979	16	may	may	MD
6912	979	17	be	be	VB
6912	979	18	made	make	VBN
6912	979	19	for	for	IN
6912	979	20	this	this	DT
6912	979	21	lesson	lesson	NN
6912	979	22	.	.	.
6912	979	23	]	]	-RRB-
6912	980	1	6	6	CD
6912	980	2	green	green	JJ
6912	980	3	peppers	pepper	NNS
6912	980	4	1	1	CD
6912	980	5	cupful	cupful	JJ
6912	980	6	cooked	cooked	JJ
6912	980	7	meat	meat	NN
6912	980	8	,	,	,
6912	980	9	chopped	chop	VBD
6912	980	10	1	1	CD
6912	980	11	tablespoonful	tablespoonful	JJ
6912	980	12	scraped	scrape	VBN
6912	980	13	onion	onion	NN
6912	980	14	1	1	CD
6912	980	15	teaspoonful	teaspoonful	JJ
6912	980	16	salt	salt	NN
6912	980	17	2	2	CD
6912	980	18	cupfuls	cupful	VBZ
6912	980	19	soft	soft	JJ
6912	980	20	bread	bread	NN
6912	980	21	crumbs	crumb	VBZ
6912	980	22	1	1	CD
6912	980	23	tablespoonful	tablespoonful	JJ
6912	980	24	butter	butter	NN
6912	980	25	or	or	CC
6912	980	26	substitute	substitute	NN
6912	980	27	[	[	-LRB-
6912	980	28	Illustration	illustration	NN
6912	980	29	:	:	:
6912	980	30	Courtesy	Courtesy	NNP
6912	980	31	of	of	IN
6912	980	32	_	_	NNP
6912	980	33	Toledo	Toledo	NNP
6912	980	34	Cooker	Cooker	NNP
6912	980	35	Co	Co	NNP
6912	980	36	_	_	NNP
6912	980	37	FIGURE	FIGURE	NNP
6912	980	38	18.--STEAM	18.--steam	CD
6912	980	39	COOKER	cooker	NN
6912	980	40	CONTAINING	contain	VBG
6912	980	41	VARIOUS	VARIOUS	NNP
6912	980	42	FOODS	FOODS	NNP
6912	980	43	.	.	.
6912	980	44	]	]	-RRB-
6912	981	1	Cut	cut	VB
6912	981	2	a	a	DT
6912	981	3	slice	slice	NN
6912	981	4	from	from	IN
6912	981	5	the	the	DT
6912	981	6	stem	stem	NN
6912	981	7	end	end	NN
6912	981	8	of	of	IN
6912	981	9	each	each	DT
6912	981	10	pepper	pepper	NN
6912	981	11	or	or	CC
6912	981	12	cut	cut	VB
6912	981	13	each	each	DT
6912	981	14	pepper	pepper	NN
6912	981	15	lengthwise	lengthwise	RB
6912	981	16	in	in	IN
6912	981	17	halves	half	NNS
6912	981	18	.	.	.
6912	982	1	Remove	remove	VB
6912	982	2	the	the	DT
6912	982	3	seeds	seed	NNS
6912	982	4	.	.	.
6912	983	1	Mix	mix	VB
6912	983	2	the	the	DT
6912	983	3	chopped	chop	VBN
6912	983	4	meat	meat	NN
6912	983	5	,	,	,
6912	983	6	onion	onion	NN
6912	983	7	,	,	,
6912	983	8	and	and	CC
6912	983	9	salt	salt	NN
6912	983	10	.	.	.
6912	984	1	Mix	mix	VB
6912	984	2	the	the	DT
6912	984	3	bread	bread	NN
6912	984	4	crumbs	crumb	NNS
6912	984	5	and	and	CC
6912	984	6	fat	fat	NN
6912	984	7	as	as	IN
6912	984	8	directed	direct	VBN
6912	984	9	in	in	IN
6912	984	10	Stuffed	Stuffed	NNP
6912	984	11	Tomatoes	Tomatoes	NNP
6912	984	12	.	.	.
6912	985	1	Combine	combine	VB
6912	985	2	the	the	DT
6912	985	3	ingredients	ingredient	NNS
6912	985	4	and	and	CC
6912	985	5	stuff	stuff	VB
6912	985	6	the	the	DT
6912	985	7	peppers	pepper	NNS
6912	985	8	with	with	IN
6912	985	9	the	the	DT
6912	985	10	mixture	mixture	NN
6912	985	11	.	.	.
6912	986	1	Place	place	VB
6912	986	2	the	the	DT
6912	986	3	peppers	pepper	NNS
6912	986	4	in	in	IN
6912	986	5	a	a	DT
6912	986	6	baking	baking	NN
6912	986	7	-	-	HYPH
6912	986	8	dish	dish	NN
6912	986	9	or	or	CC
6912	986	10	pan	pan	NN
6912	986	11	,	,	,
6912	986	12	and	and	CC
6912	986	13	pour	pour	VB
6912	986	14	enough	enough	JJ
6912	986	15	boiling	boiling	NN
6912	986	16	water	water	NN
6912	986	17	into	into	IN
6912	986	18	the	the	DT
6912	986	19	dish	dish	NN
6912	986	20	or	or	CC
6912	986	21	pan	pan	NN
6912	986	22	to	to	TO
6912	986	23	cover	cover	VB
6912	986	24	the	the	DT
6912	986	25	bottom	bottom	NN
6912	986	26	of	of	IN
6912	986	27	it	-PRON-	PRP
6912	986	28	.	.	.
6912	987	1	Bake	bake	VB
6912	987	2	in	in	IN
6912	987	3	a	a	DT
6912	987	4	moderate	moderate	JJ
6912	987	5	oven	oven	NN
6912	987	6	(	(	-LRB-
6912	987	7	375	375	CD
6912	987	8	degrees	degree	NNS
6912	987	9	F.	F.	NNP
6912	987	10	)	)	-RRB-
6912	987	11	for	for	IN
6912	987	12	30	30	CD
6912	987	13	to	to	TO
6912	987	14	45	45	CD
6912	987	15	minutes	minute	NNS
6912	987	16	or	or	CC
6912	987	17	until	until	IN
6912	987	18	the	the	DT
6912	987	19	peppers	pepper	NNS
6912	987	20	are	be	VBP
6912	987	21	tender	tender	JJ
6912	987	22	.	.	.
6912	988	1	Serve	serve	VB
6912	988	2	hot	hot	JJ
6912	988	3	in	in	IN
6912	988	4	place	place	NN
6912	988	5	of	of	IN
6912	988	6	meat	meat	NN
6912	988	7	.	.	.
6912	989	1	If	if	IN
6912	989	2	desired	desire	VBN
6912	989	3	,	,	,
6912	989	4	1/4	1/4	CD
6912	989	5	cupful	cupful	JJ
6912	989	6	fresh	fresh	JJ
6912	989	7	or	or	CC
6912	989	8	canned	canned	JJ
6912	989	9	tomatoes	tomato	NNS
6912	989	10	may	may	MD
6912	989	11	be	be	VB
6912	989	12	added	add	VBN
6912	989	13	to	to	IN
6912	989	14	the	the	DT
6912	989	15	stuffing	stuff	VBG
6912	989	16	mixture	mixture	NN
6912	989	17	.	.	.
6912	990	1	Cooked	cook	VBN
6912	990	2	rice	rice	NN
6912	990	3	may	may	MD
6912	990	4	be	be	VB
6912	990	5	substituted	substitute	VBN
6912	990	6	for	for	IN
6912	990	7	the	the	DT
6912	990	8	bread	bread	NN
6912	990	9	crumbs	crumb	NNS
6912	990	10	.	.	.
6912	991	1	A	a	DT
6912	991	2	mixture	mixture	NN
6912	991	3	of	of	IN
6912	991	4	cooked	cooked	JJ
6912	991	5	rice	rice	NN
6912	991	6	and	and	CC
6912	991	7	cheese	cheese	NN
6912	991	8	sauce	sauce	NN
6912	991	9	(	(	-LRB-
6912	991	10	see	see	VB
6912	991	11	p	p	NNP
6912	991	12	87	87	CD
6912	991	13	)	)	-RRB-
6912	991	14	also	also	RB
6912	991	15	makes	make	VBZ
6912	991	16	a	a	DT
6912	991	17	tasty	tasty	JJ
6912	991	18	stuffing	stuffing	NN
6912	991	19	for	for	IN
6912	991	20	peppers	pepper	NNS
6912	991	21	.	.	.
6912	992	1	If	if	IN
6912	992	2	a	a	DT
6912	992	3	slice	slice	NN
6912	992	4	is	be	VBZ
6912	992	5	cut	cut	VBN
6912	992	6	from	from	IN
6912	992	7	the	the	DT
6912	992	8	top	top	NN
6912	992	9	of	of	IN
6912	992	10	the	the	DT
6912	992	11	pepper	pepper	NN
6912	992	12	,	,	,
6912	992	13	it	-PRON-	PRP
6912	992	14	may	may	MD
6912	992	15	be	be	VB
6912	992	16	used	use	VBN
6912	992	17	as	as	IN
6912	992	18	a	a	DT
6912	992	19	lid	lid	NN
6912	992	20	to	to	TO
6912	992	21	cover	cover	VB
6912	992	22	the	the	DT
6912	992	23	pepper	pepper	NN
6912	992	24	after	after	IN
6912	992	25	stuffing	stuff	VBG
6912	992	26	.	.	.
6912	993	1	BUTTERSCOTCH	BUTTERSCOTCH	NNP
6912	993	2	APPLES	APPLES	NNP
6912	993	3	[	[	-LRB-
6912	993	4	Footnote	Footnote	NNP
6912	993	5	13	13	CD
6912	993	6	:	:	:
6912	993	7	See	see	VB
6912	993	8	footnote	footnote	NN
6912	993	9	12	12	CD
6912	993	10	.	.	.
6912	993	11	]	]	-RRB-
6912	994	1	5	5	CD
6912	994	2	apples	apple	NNS
6912	994	3	2/3	2/3	CD
6912	994	4	cupful	cupful	JJ
6912	994	5	brown	brown	JJ
6912	994	6	sugar	sugar	NN
6912	994	7	1/2	1/2	CD
6912	994	8	cupful	cupful	JJ
6912	994	9	water	water	NN
6912	994	10	3/4	3/4	CD
6912	994	11	cupful	cupful	JJ
6912	994	12	milk	milk	NN
6912	994	13	1/2	1/2	CD
6912	994	14	tablespoonful	tablespoonful	JJ
6912	994	15	corn	corn	NN
6912	994	16	-	-	HYPH
6912	994	17	starch	starch	NN
6912	994	18	1/8	1/8	CD
6912	994	19	teaspoonful	teaspoonful	JJ
6912	994	20	salt	salt	NN
6912	994	21	1/2	1/2	CD
6912	994	22	to	to	IN
6912	994	23	1	1	CD
6912	994	24	tablespoonful	tablespoonful	JJ
6912	994	25	butter	butter	NN
6912	994	26	1/2	1/2	CD
6912	994	27	teaspoonful	teaspoonful	JJ
6912	994	28	vanilla	vanilla	NN
6912	994	29	Wash	wash	VB
6912	994	30	the	the	DT
6912	994	31	apples	apple	NNS
6912	994	32	,	,	,
6912	994	33	and	and	CC
6912	994	34	cut	cut	VBD
6912	994	35	them	-PRON-	PRP
6912	994	36	into	into	IN
6912	994	37	quarters	quarter	NNS
6912	994	38	,	,	,
6912	994	39	pare	pare	VB
6912	994	40	and	and	CC
6912	994	41	core	core	VB
6912	994	42	them	-PRON-	PRP
6912	994	43	.	.	.
6912	995	1	Into	into	IN
6912	995	2	a	a	DT
6912	995	3	saucepan	saucepan	NN
6912	995	4	put	put	VBD
6912	995	5	the	the	DT
6912	995	6	sugar	sugar	NN
6912	995	7	and	and	CC
6912	995	8	water	water	NN
6912	995	9	,	,	,
6912	995	10	and	and	CC
6912	995	11	heat	heat	NN
6912	995	12	.	.	.
6912	996	1	When	when	WRB
6912	996	2	the	the	DT
6912	996	3	sirup	sirup	NN
6912	996	4	boils	boil	VBZ
6912	996	5	,	,	,
6912	996	6	add	add	VB
6912	996	7	the	the	DT
6912	996	8	apples	apple	NNS
6912	996	9	.	.	.
6912	997	1	Cover	cover	NN
6912	997	2	and	and	CC
6912	997	3	boil	boil	VB
6912	997	4	gently	gently	RB
6912	997	5	until	until	IN
6912	997	6	the	the	DT
6912	997	7	apples	apple	NNS
6912	997	8	are	be	VBP
6912	997	9	tender	tender	JJ
6912	997	10	.	.	.
6912	998	1	Remove	remove	VB
6912	998	2	the	the	DT
6912	998	3	apples	apple	NNS
6912	998	4	from	from	IN
6912	998	5	the	the	DT
6912	998	6	sirup	sirup	NN
6912	998	7	with	with	IN
6912	998	8	a	a	DT
6912	998	9	skimmer	skimmer	NN
6912	998	10	or	or	CC
6912	998	11	a	a	DT
6912	998	12	wire	wire	NN
6912	998	13	egg	egg	NN
6912	998	14	beater	beater	NN
6912	998	15	,	,	,
6912	998	16	placing	place	VBG
6912	998	17	the	the	DT
6912	998	18	fruit	fruit	NN
6912	998	19	in	in	IN
6912	998	20	sherbet	sherbet	NN
6912	998	21	glasses	glass	NNS
6912	998	22	or	or	CC
6912	998	23	other	other	JJ
6912	998	24	suitable	suitable	JJ
6912	998	25	dishes	dish	NNS
6912	998	26	for	for	IN
6912	998	27	serving	serve	VBG
6912	998	28	.	.	.
6912	999	1	In	in	IN
6912	999	2	another	another	DT
6912	999	3	pan	pan	NN
6912	999	4	,	,	,
6912	999	5	mix	mix	VB
6912	999	6	the	the	DT
6912	999	7	milk	milk	NN
6912	999	8	and	and	CC
6912	999	9	corn	corn	NN
6912	999	10	-	-	HYPH
6912	999	11	starch	starch	NN
6912	999	12	thoroughly	thoroughly	RB
6912	999	13	.	.	.
6912	1000	1	Stir	stir	VB
6912	1000	2	and	and	CC
6912	1000	3	cook	cook	VB
6912	1000	4	until	until	IN
6912	1000	5	the	the	DT
6912	1000	6	mixture	mixture	NN
6912	1000	7	reaches	reach	VBZ
6912	1000	8	the	the	DT
6912	1000	9	boiling	boiling	NN
6912	1000	10	point	point	NN
6912	1000	11	,	,	,
6912	1000	12	then	then	RB
6912	1000	13	add	add	VB
6912	1000	14	it	-PRON-	PRP
6912	1000	15	to	to	IN
6912	1000	16	the	the	DT
6912	1000	17	sirup	sirup	NN
6912	1000	18	in	in	IN
6912	1000	19	which	which	WDT
6912	1000	20	the	the	DT
6912	1000	21	apples	apple	NNS
6912	1000	22	were	be	VBD
6912	1000	23	cooked	cook	VBN
6912	1000	24	.	.	.
6912	1001	1	Boil	Boil	NNP
6912	1001	2	for	for	IN
6912	1001	3	a	a	DT
6912	1001	4	few	few	JJ
6912	1001	5	minutes	minute	NNS
6912	1001	6	.	.	.
6912	1002	1	Add	add	VB
6912	1002	2	the	the	DT
6912	1002	3	salt	salt	NN
6912	1002	4	,	,	,
6912	1002	5	butter	butter	NN
6912	1002	6	,	,	,
6912	1002	7	and	and	CC
6912	1002	8	vanilla	vanilla	NN
6912	1002	9	.	.	.
6912	1003	1	Stir	stir	VB
6912	1003	2	these	these	DT
6912	1003	3	into	into	IN
6912	1003	4	the	the	DT
6912	1003	5	mixture	mixture	NN
6912	1003	6	,	,	,
6912	1003	7	then	then	RB
6912	1003	8	pour	pour	VB
6912	1003	9	the	the	DT
6912	1003	10	sauce	sauce	NN
6912	1003	11	over	over	IN
6912	1003	12	the	the	DT
6912	1003	13	apples	apple	NNS
6912	1003	14	.	.	.
6912	1004	1	Serve	serve	VB
6912	1004	2	Butterscotch	Butterscotch	NNP
6912	1004	3	Apples	Apples	NNP
6912	1004	4	hot	hot	JJ
6912	1004	5	or	or	CC
6912	1004	6	cold	cold	JJ
6912	1004	7	for	for	IN
6912	1004	8	a	a	DT
6912	1004	9	dessert	dessert	NN
6912	1004	10	.	.	.
6912	1005	1	QUESTIONS	QUESTIONS	NNP
6912	1005	2	State	state	NN
6912	1005	3	at	at	RB
6912	1005	4	least	least	RBS
6912	1005	5	two	two	CD
6912	1005	6	reasons	reason	NNS
6912	1005	7	why	why	WRB
6912	1005	8	gas	gas	NN
6912	1005	9	,	,	,
6912	1005	10	kerosene	kerosene	NN
6912	1005	11	,	,	,
6912	1005	12	and	and	CC
6912	1005	13	gasoline	gasoline	NN
6912	1005	14	are	be	VBP
6912	1005	15	more	more	RBR
6912	1005	16	popular	popular	JJ
6912	1005	17	fuels	fuel	NNS
6912	1005	18	in	in	IN
6912	1005	19	summer	summer	NN
6912	1005	20	time	time	NN
6912	1005	21	than	than	IN
6912	1005	22	coal	coal	NN
6912	1005	23	.	.	.
6912	1006	1	Mention	mention	VB
6912	1006	2	a	a	DT
6912	1006	3	possible	possible	JJ
6912	1006	4	cause	cause	NN
6912	1006	5	for	for	IN
6912	1006	6	smoke	smoke	NN
6912	1006	7	issuing	issue	VBG
6912	1006	8	from	from	IN
6912	1006	9	a	a	DT
6912	1006	10	kerosene	kerosene	NN
6912	1006	11	burner	burner	NN
6912	1006	12	.	.	.
6912	1007	1	Why	why	WRB
6912	1007	2	should	should	MD
6912	1007	3	a	a	DT
6912	1007	4	wick	wick	NN
6912	1007	5	burner	burner	NN
6912	1007	6	never	never	RB
6912	1007	7	be	be	VB
6912	1007	8	allowed	allow	VBN
6912	1007	9	to	to	TO
6912	1007	10	burn	burn	VB
6912	1007	11	after	after	RB
6912	1007	12	all	all	PDT
6912	1007	13	the	the	DT
6912	1007	14	kerosene	kerosene	NN
6912	1007	15	in	in	IN
6912	1007	16	the	the	DT
6912	1007	17	container	container	NN
6912	1007	18	is	be	VBZ
6912	1007	19	exhausted	exhaust	VBN
6912	1007	20	?	?	.
6912	1008	1	Carefully	carefully	RB
6912	1008	2	explain	explain	VB
6912	1008	3	why	why	WRB
6912	1008	4	the	the	DT
6912	1008	5	tank	tank	NN
6912	1008	6	of	of	IN
6912	1008	7	a	a	DT
6912	1008	8	gasoline	gasoline	NN
6912	1008	9	stove	stove	NN
6912	1008	10	should	should	MD
6912	1008	11	never	never	RB
6912	1008	12	be	be	VB
6912	1008	13	filled	fill	VBN
6912	1008	14	while	while	IN
6912	1008	15	the	the	DT
6912	1008	16	stove	stove	NN
6912	1008	17	is	be	VBZ
6912	1008	18	lighted	lighted	JJ
6912	1008	19	or	or	CC
6912	1008	20	hot	hot	JJ
6912	1008	21	.	.	.
6912	1009	1	Why	why	WRB
6912	1009	2	are	be	VBP
6912	1009	3	electric	electric	JJ
6912	1009	4	stoves	stove	NNS
6912	1009	5	not	not	RB
6912	1009	6	provided	provide	VBN
6912	1009	7	with	with	IN
6912	1009	8	burners	burner	NNS
6912	1009	9	?	?	.
6912	1010	1	Why	why	WRB
6912	1010	2	is	be	VBZ
6912	1010	3	a	a	DT
6912	1010	4	pressure	pressure	NN
6912	1010	5	cooker	cooker	NN
6912	1010	6	regarded	regard	VBN
6912	1010	7	as	as	IN
6912	1010	8	a	a	DT
6912	1010	9	fuel	fuel	NN
6912	1010	10	saver	saver	NN
6912	1010	11	?	?	.
6912	1011	1	How	how	WRB
6912	1011	2	should	should	MD
6912	1011	3	a	a	DT
6912	1011	4	steam	steam	NN
6912	1011	5	cooker	cooker	NN
6912	1011	6	be	be	VB
6912	1011	7	used	use	VBN
6912	1011	8	in	in	IN
6912	1011	9	order	order	NN
6912	1011	10	to	to	TO
6912	1011	11	save	save	VB
6912	1011	12	fuel	fuel	NN
6912	1011	13	?	?	.
6912	1012	1	Explain	explain	VB
6912	1012	2	how	how	WRB
6912	1012	3	it	-PRON-	PRP
6912	1012	4	is	be	VBZ
6912	1012	5	possible	possible	JJ
6912	1012	6	to	to	TO
6912	1012	7	save	save	VB
6912	1012	8	fuel	fuel	NN
6912	1012	9	by	by	IN
6912	1012	10	using	use	VBG
6912	1012	11	clover	clover	NN
6912	1012	12	leaf	leaf	NN
6912	1012	13	pans	pan	NNS
6912	1012	14	.	.	.
6912	1013	1	Note	note	VB
6912	1013	2	that	that	IN
6912	1013	3	no	no	DT
6912	1013	4	ground	ground	NN
6912	1013	5	pepper	pepper	NN
6912	1013	6	is	be	VBZ
6912	1013	7	added	add	VBN
6912	1013	8	to	to	IN
6912	1013	9	the	the	DT
6912	1013	10	stuffing	stuffing	NN
6912	1013	11	for	for	IN
6912	1013	12	peppers	pepper	NNS
6912	1013	13	Give	give	VBP
6912	1013	14	the	the	DT
6912	1013	15	reason	reason	NN
6912	1013	16	for	for	IN
6912	1013	17	this	this	DT
6912	1013	18	.	.	.
6912	1014	1	What	what	WP
6912	1014	2	is	be	VBZ
6912	1014	3	the	the	DT
6912	1014	4	purpose	purpose	NN
6912	1014	5	of	of	IN
6912	1014	6	pouring	pour	VBG
6912	1014	7	boiling	boiling	NN
6912	1014	8	water	water	NN
6912	1014	9	in	in	IN
6912	1014	10	the	the	DT
6912	1014	11	dish	dish	NN
6912	1014	12	or	or	CC
6912	1014	13	pan	pan	NN
6912	1014	14	in	in	IN
6912	1014	15	which	which	WDT
6912	1014	16	peppers	pepper	NNS
6912	1014	17	are	be	VBP
6912	1014	18	baked	bake	VBN
6912	1014	19	?	?	.
6912	1015	1	Did	do	VBD
6912	1015	2	the	the	DT
6912	1015	3	sirup	sirup	NN
6912	1015	4	in	in	IN
6912	1015	5	which	which	WDT
6912	1015	6	the	the	DT
6912	1015	7	apples	apple	NNS
6912	1015	8	were	be	VBD
6912	1015	9	placed	place	VBN
6912	1015	10	completely	completely	RB
6912	1015	11	cover	cover	VBP
6912	1015	12	the	the	DT
6912	1015	13	fruit	fruit	NN
6912	1015	14	?	?	.
6912	1016	1	From	from	IN
6912	1016	2	this	this	DT
6912	1016	3	explain	explain	NN
6912	1016	4	why	why	WRB
6912	1016	5	it	-PRON-	PRP
6912	1016	6	is	be	VBZ
6912	1016	7	advisable	advisable	JJ
6912	1016	8	to	to	TO
6912	1016	9	cover	cover	VB
6912	1016	10	the	the	DT
6912	1016	11	apples	apple	NNS
6912	1016	12	during	during	IN
6912	1016	13	the	the	DT
6912	1016	14	cooking	cooking	NN
6912	1016	15	.	.	.
6912	1017	1	NOTE	NOTE	VBG
6912	1017	2	TO	to	IN
6912	1017	3	THE	the	DT
6912	1017	4	TEACHER.--If	TEACHER.--If	NNP
6912	1017	5	the	the	DT
6912	1017	6	course	course	NN
6912	1017	7	in	in	IN
6912	1017	8	food	food	NN
6912	1017	9	study	study	NN
6912	1017	10	is	be	VBZ
6912	1017	11	begun	begin	VBN
6912	1017	12	in	in	IN
6912	1017	13	the	the	DT
6912	1017	14	fall	fall	NN
6912	1017	15	,	,	,
6912	1017	16	when	when	WRB
6912	1017	17	fruits	fruit	NNS
6912	1017	18	are	be	VBP
6912	1017	19	in	in	IN
6912	1017	20	season	season	NN
6912	1017	21	,	,	,
6912	1017	22	the	the	DT
6912	1017	23	lessons	lesson	NNS
6912	1017	24	of	of	IN
6912	1017	25	Division	Division	NNP
6912	1017	26	Seventeen--_The	Seventeen--_The	NNP
6912	1017	27	Preservation	Preservation	NNP
6912	1017	28	of	of	IN
6912	1017	29	Food_--may	Food_--may	NNP
6912	1017	30	follow	follow	VB
6912	1017	31	this	this	DT
6912	1017	32	lesson	lesson	NN
6912	1017	33	.	.	.
6912	1018	1	The	the	DT
6912	1018	2	plan	plan	NN
6912	1018	3	of	of	IN
6912	1018	4	canning	can	VBG
6912	1018	5	fruit	fruit	NN
6912	1018	6	in	in	IN
6912	1018	7	the	the	DT
6912	1018	8	autumn	autumn	NN
6912	1018	9	is	be	VBZ
6912	1018	10	desirable	desirable	JJ
6912	1018	11	,	,	,
6912	1018	12	especially	especially	RB
6912	1018	13	if	if	IN
6912	1018	14	the	the	DT
6912	1018	15	course	course	NN
6912	1018	16	in	in	IN
6912	1018	17	foods	food	NNS
6912	1018	18	covers	cover	NNS
6912	1018	19	but	but	CC
6912	1018	20	one	one	CD
6912	1018	21	year	year	NN
6912	1018	22	.	.	.
6912	1019	1	If	if	IN
6912	1019	2	more	more	JJR
6912	1019	3	than	than	IN
6912	1019	4	one	one	CD
6912	1019	5	year	year	NN
6912	1019	6	is	be	VBZ
6912	1019	7	devoted	devoted	JJ
6912	1019	8	to	to	IN
6912	1019	9	food	food	NN
6912	1019	10	study	study	NN
6912	1019	11	,	,	,
6912	1019	12	the	the	DT
6912	1019	13	teacher	teacher	NN
6912	1019	14	may	may	MD
6912	1019	15	find	find	VB
6912	1019	16	it	-PRON-	PRP
6912	1019	17	more	more	RBR
6912	1019	18	satisfactory	satisfactory	JJ
6912	1019	19	to	to	TO
6912	1019	20	can	can	MD
6912	1019	21	fruits	fruit	NNS
6912	1019	22	in	in	IN
6912	1019	23	the	the	DT
6912	1019	24	autumn	autumn	NN
6912	1019	25	of	of	IN
6912	1019	26	the	the	DT
6912	1019	27	second	second	JJ
6912	1019	28	year	year	NN
6912	1019	29	,	,	,
6912	1019	30	or	or	CC
6912	1019	31	at	at	IN
6912	1019	32	the	the	DT
6912	1019	33	close	close	NN
6912	1019	34	of	of	IN
6912	1019	35	the	the	DT
6912	1019	36	spring	spring	NN
6912	1019	37	semester	semester	NN
6912	1019	38	of	of	IN
6912	1019	39	the	the	DT
6912	1019	40	first	first	JJ
6912	1019	41	year	year	NN
6912	1019	42	.	.	.
6912	1020	1	The	the	DT
6912	1020	2	pupils	pupil	NNS
6912	1020	3	at	at	IN
6912	1020	4	these	these	DT
6912	1020	5	times	time	NNS
6912	1020	6	will	will	MD
6912	1020	7	have	have	VB
6912	1020	8	become	become	VBN
6912	1020	9	more	more	RBR
6912	1020	10	skilful	skilful	JJ
6912	1020	11	,	,	,
6912	1020	12	so	so	IN
6912	1020	13	that	that	IN
6912	1020	14	the	the	DT
6912	1020	15	canning	canning	NN
6912	1020	16	of	of	IN
6912	1020	17	foods	food	NNS
6912	1020	18	can	can	MD
6912	1020	19	be	be	VB
6912	1020	20	accomplished	accomplish	VBN
6912	1020	21	with	with	IN
6912	1020	22	greater	great	JJR
6912	1020	23	satisfaction	satisfaction	NN
6912	1020	24	.	.	.
6912	1021	1	The	the	DT
6912	1021	2	high	high	JJ
6912	1021	3	cost	cost	NN
6912	1021	4	of	of	IN
6912	1021	5	fruits	fruit	NNS
6912	1021	6	and	and	CC
6912	1021	7	sugar	sugar	NN
6912	1021	8	make	make	VBP
6912	1021	9	it	-PRON-	PRP
6912	1021	10	imperative	imperative	JJ
6912	1021	11	that	that	IN
6912	1021	12	as	as	IN
6912	1021	13	little	little	JJ
6912	1021	14	spoilage	spoilage	NN
6912	1021	15	as	as	IN
6912	1021	16	possible	possible	JJ
6912	1021	17	result	result	VBP
6912	1021	18	from	from	IN
6912	1021	19	food	food	NN
6912	1021	20	preservation	preservation	NN
6912	1021	21	.	.	.
6912	1022	1	(	(	-LRB-
6912	1022	2	Also	also	RB
6912	1022	3	see	see	VB
6912	1022	4	the	the	DT
6912	1022	5	note	note	NN
6912	1022	6	at	at	IN
6912	1022	7	the	the	DT
6912	1022	8	end	end	NN
6912	1022	9	of	of	IN
6912	1022	10	lesson	lesson	NN
6912	1022	11	XIII	XIII	NNP
6912	1022	12	.	.	.
6912	1022	13	)	)	-RRB-
6912	1023	1	DIVISION	division	JJ
6912	1023	2	TWO	two	CD
6912	1023	3	BODY	body	NN
6912	1023	4	-	-	HYPH
6912	1023	5	REGULATING	regulating	NN
6912	1023	6	FOOD	food	NN
6912	1023	7	:	:	:
6912	1023	8	WATER	water	NN
6912	1023	9	LESSON	lesson	NN
6912	1023	10	VII	vii	NN
6912	1023	11	WATER	water	NN
6912	1023	12	AND	and	CC
6912	1023	13	BEVERAGES	beverages	NN
6912	1023	14	(	(	-LRB-
6912	1023	15	A	a	NN
6912	1023	16	)	)	-RRB-
6912	1023	17	EXPERIMENT	EXPERIMENT	NNP
6912	1023	18	6	6	CD
6912	1023	19	:	:	:
6912	1023	20	THE	the	DT
6912	1023	21	DISSOLVING	dissolving	NN
6912	1023	22	POWER	power	NN
6912	1023	23	OF	of	IN
6912	1023	24	WATER.--Put	water.--put	PRP$
6912	1023	25	1/2	1/2	CD
6912	1023	26	teaspoonful	teaspoonful	JJ
6912	1023	27	of	of	IN
6912	1023	28	salt	salt	NN
6912	1023	29	in	in	IN
6912	1023	30	a	a	DT
6912	1023	31	test	test	NN
6912	1023	32	tube	tube	NN
6912	1023	33	,	,	,
6912	1023	34	half	half	NN
6912	1023	35	fill	fill	VBP
6912	1023	36	it	-PRON-	PRP
6912	1023	37	with	with	IN
6912	1023	38	water	water	NN
6912	1023	39	.	.	.
6912	1024	1	Cover	cover	VB
6912	1024	2	the	the	DT
6912	1024	3	mouth	mouth	NN
6912	1024	4	of	of	IN
6912	1024	5	the	the	DT
6912	1024	6	test	test	NN
6912	1024	7	tube	tube	NN
6912	1024	8	with	with	IN
6912	1024	9	the	the	DT
6912	1024	10	thumb	thumb	NN
6912	1024	11	,	,	,
6912	1024	12	then	then	RB
6912	1024	13	shake	shake	VB
6912	1024	14	the	the	DT
6912	1024	15	tube	tube	NN
6912	1024	16	.	.	.
6912	1025	1	Do	do	VBP
6912	1025	2	the	the	DT
6912	1025	3	contents	content	NNS
6912	1025	4	become	become	VB
6912	1025	5	clear	clear	JJ
6912	1025	6	?	?	.
6912	1026	1	Set	set	VB
6912	1026	2	the	the	DT
6912	1026	3	tube	tube	NN
6912	1026	4	aside	aside	RB
6912	1026	5	for	for	IN
6912	1026	6	a	a	DT
6912	1026	7	few	few	JJ
6912	1026	8	minutes	minute	NNS
6912	1026	9	.	.	.
6912	1027	1	Does	do	VBZ
6912	1027	2	the	the	DT
6912	1027	3	salt	salt	NN
6912	1027	4	separate	separate	JJ
6912	1027	5	from	from	IN
6912	1027	6	the	the	DT
6912	1027	7	water	water	NN
6912	1027	8	?	?	.
6912	1028	1	When	when	WRB
6912	1028	2	a	a	DT
6912	1028	3	solid	solid	JJ
6912	1028	4	substance	substance	NN
6912	1028	5	,	,	,
6912	1028	6	by	by	IN
6912	1028	7	mixing	mix	VBG
6912	1028	8	with	with	IN
6912	1028	9	water	water	NN
6912	1028	10	,	,	,
6912	1028	11	disappears	disappear	VBZ
6912	1028	12	in	in	IN
6912	1028	13	the	the	DT
6912	1028	14	water	water	NN
6912	1028	15	and	and	CC
6912	1028	16	does	do	VBZ
6912	1028	17	not	not	RB
6912	1028	18	separate	separate	VB
6912	1028	19	on	on	IN
6912	1028	20	standing	standing	NN
6912	1028	21	,	,	,
6912	1028	22	the	the	DT
6912	1028	23	solid	solid	JJ
6912	1028	24	substance	substance	NN
6912	1028	25	is	be	VBZ
6912	1028	26	_	_	NNP
6912	1028	27	dissolved	dissolve	VBN
6912	1028	28	_	_	NNP
6912	1028	29	.	.	.
6912	1029	1	The	the	DT
6912	1029	2	salt	salt	NN
6912	1029	3	was	be	VBD
6912	1029	4	therefore	therefore	RB
6912	1029	5	dissolved	dissolve	VBN
6912	1029	6	in	in	IN
6912	1029	7	cold	cold	JJ
6912	1029	8	water	water	NN
6912	1029	9	,	,	,
6912	1029	10	or	or	CC
6912	1029	11	it	-PRON-	PRP
6912	1029	12	may	may	MD
6912	1029	13	be	be	VB
6912	1029	14	said	say	VBN
6912	1029	15	that	that	IN
6912	1029	16	salt	salt	NN
6912	1029	17	is	be	VBZ
6912	1029	18	_	_	NNP
6912	1029	19	soluble	soluble	JJ
6912	1029	20	_	_	NNP
6912	1029	21	in	in	IN
6912	1029	22	cold	cold	JJ
6912	1029	23	water	water	NN
6912	1029	24	,	,	,
6912	1029	25	or	or	CC
6912	1029	26	that	that	DT
6912	1029	27	water	water	NN
6912	1029	28	is	be	VBZ
6912	1029	29	a	a	DT
6912	1029	30	_	_	NNP
6912	1029	31	solvent	solvent	NN
6912	1029	32	_	_	NNP
6912	1029	33	of	of	IN
6912	1029	34	salt	salt	NN
6912	1029	35	.	.	.
6912	1030	1	SOLUTION	solution	NN
6912	1030	2	AND	and	CC
6912	1030	3	DIGESTION.--The	digestion.--the	NN
6912	1030	4	change	change	NN
6912	1030	5	of	of	IN
6912	1030	6	foods	food	NNS
6912	1030	7	in	in	IN
6912	1030	8	the	the	DT
6912	1030	9	body	body	NN
6912	1030	10	from	from	IN
6912	1030	11	insoluble	insoluble	JJ
6912	1030	12	to	to	IN
6912	1030	13	a	a	DT
6912	1030	14	soluble	soluble	JJ
6912	1030	15	form	form	NN
6912	1030	16	is	be	VBZ
6912	1030	17	one	one	CD
6912	1030	18	step	step	NN
6912	1030	19	in	in	IN
6912	1030	20	digestion	digestion	NN
6912	1030	21	.	.	.
6912	1031	1	Foods	food	NNS
6912	1031	2	are	be	VBP
6912	1031	3	dissolved	dissolve	VBN
6912	1031	4	in	in	IN
6912	1031	5	the	the	DT
6912	1031	6	digestive	digestive	JJ
6912	1031	7	juices	juice	NNS
6912	1031	8	of	of	IN
6912	1031	9	the	the	DT
6912	1031	10	mouth	mouth	NN
6912	1031	11	,	,	,
6912	1031	12	stomach	stomach	NN
6912	1031	13	,	,	,
6912	1031	14	and	and	CC
6912	1031	15	intestines	intestine	NNS
6912	1031	16	.	.	.
6912	1032	1	Some	some	DT
6912	1032	2	foods	food	NNS
6912	1032	3	such	such	JJ
6912	1032	4	as	as	IN
6912	1032	5	salt	salt	NN
6912	1032	6	and	and	CC
6912	1032	7	certain	certain	JJ
6912	1032	8	sugars	sugar	NNS
6912	1032	9	are	be	VBP
6912	1032	10	readily	readily	RB
6912	1032	11	dissolved	dissolve	VBN
6912	1032	12	.	.	.
6912	1033	1	Other	other	JJ
6912	1033	2	foods	food	NNS
6912	1033	3	have	have	VBP
6912	1033	4	to	to	TO
6912	1033	5	undergo	undergo	VB
6912	1033	6	changes	change	NNS
6912	1033	7	before	before	IN
6912	1033	8	they	-PRON-	PRP
6912	1033	9	will	will	MD
6912	1033	10	dissolve	dissolve	VB
6912	1033	11	.	.	.
6912	1034	1	Corn	corn	NN
6912	1034	2	-	-	HYPH
6912	1034	3	starch	starch	NN
6912	1034	4	,	,	,
6912	1034	5	for	for	IN
6912	1034	6	example	example	NN
6912	1034	7	,	,	,
6912	1034	8	does	do	VBZ
6912	1034	9	not	not	RB
6912	1034	10	dissolve	dissolve	VB
6912	1034	11	in	in	IN
6912	1034	12	cold	cold	JJ
6912	1034	13	water	water	NN
6912	1034	14	.	.	.
6912	1035	1	It	-PRON-	PRP
6912	1035	2	must	must	MD
6912	1035	3	be	be	VB
6912	1035	4	changed	change	VBN
6912	1035	5	into	into	IN
6912	1035	6	sugar	sugar	NN
6912	1035	7	(	(	-LRB-
6912	1035	8	which	which	WDT
6912	1035	9	is	be	VBZ
6912	1035	10	easily	easily	RB
6912	1035	11	dissolved	dissolve	VBN
6912	1035	12	)	)	-RRB-
6912	1035	13	in	in	IN
6912	1035	14	the	the	DT
6912	1035	15	process	process	NN
6912	1035	16	of	of	IN
6912	1035	17	digestion	digestion	NN
6912	1035	18	.	.	.
6912	1036	1	Dissolving	dissolving	NN
6912	1036	2	then	then	RB
6912	1036	3	is	be	VBZ
6912	1036	4	an	an	DT
6912	1036	5	important	important	JJ
6912	1036	6	step	step	NN
6912	1036	7	in	in	IN
6912	1036	8	the	the	DT
6912	1036	9	process	process	NN
6912	1036	10	of	of	IN
6912	1036	11	digesting	digest	VBG
6912	1036	12	.	.	.
6912	1037	1	USE	use	NN
6912	1037	2	OF	of	IN
6912	1037	3	WATER	WATER	NNP
6912	1037	4	IN	in	IN
6912	1037	5	THE	the	DT
6912	1037	6	BODY.--A	body.--a	CD
6912	1037	7	person	person	NN
6912	1037	8	might	may	MD
6912	1037	9	live	live	VB
6912	1037	10	for	for	IN
6912	1037	11	a	a	DT
6912	1037	12	number	number	NN
6912	1037	13	of	of	IN
6912	1037	14	weeks	week	NNS
6912	1037	15	without	without	IN
6912	1037	16	eating	eat	VBG
6912	1037	17	food	food	NN
6912	1037	18	,	,	,
6912	1037	19	but	but	CC
6912	1037	20	he	-PRON-	PRP
6912	1037	21	could	could	MD
6912	1037	22	live	live	VB
6912	1037	23	only	only	RB
6912	1037	24	a	a	DT
6912	1037	25	few	few	JJ
6912	1037	26	days	day	NNS
6912	1037	27	without	without	IN
6912	1037	28	drinking	drinking	NN
6912	1037	29	water	water	NN
6912	1037	30	.	.	.
6912	1038	1	Water	water	NN
6912	1038	2	has	have	VBZ
6912	1038	3	many	many	JJ
6912	1038	4	uses	use	NNS
6912	1038	5	in	in	IN
6912	1038	6	the	the	DT
6912	1038	7	body	body	NN
6912	1038	8	.	.	.
6912	1039	1	(	(	-LRB-
6912	1039	2	_	_	NNP
6912	1039	3	a	a	DT
6912	1039	4	_	_	NNP
6912	1039	5	)	)	-RRB-
6912	1039	6	It	-PRON-	PRP
6912	1039	7	is	be	VBZ
6912	1039	8	the	the	DT
6912	1039	9	greatest	great	JJS
6912	1039	10	known	know	VBN
6912	1039	11	solvent	solvent	NN
6912	1039	12	.	.	.
6912	1040	1	Because	because	IN
6912	1040	2	of	of	IN
6912	1040	3	this	this	DT
6912	1040	4	property	property	NN
6912	1040	5	,	,	,
6912	1040	6	water	water	NN
6912	1040	7	is	be	VBZ
6912	1040	8	extremely	extremely	RB
6912	1040	9	important	important	JJ
6912	1040	10	in	in	IN
6912	1040	11	the	the	DT
6912	1040	12	processes	process	NNS
6912	1040	13	of	of	IN
6912	1040	14	digestion	digestion	NN
6912	1040	15	.	.	.
6912	1041	1	(	(	-LRB-
6912	1041	2	See	see	VB
6912	1041	3	_	_	NNP
6912	1041	4	Solution	Solution	NNP
6912	1041	5	and	and	CC
6912	1041	6	Digestion	Digestion	NNP
6912	1041	7	_	_	NNP
6912	1041	8	.	.	.
6912	1041	9	)	)	-RRB-
6912	1042	1	(	(	-LRB-
6912	1042	2	_	_	NNP
6912	1042	3	b	b	NNP
6912	1042	4	_	_	NNP
6912	1042	5	)	)	-RRB-
6912	1042	6	It	-PRON-	PRP
6912	1042	7	is	be	VBZ
6912	1042	8	a	a	DT
6912	1042	9	great	great	JJ
6912	1042	10	carrier	carrier	NN
6912	1042	11	.	.	.
6912	1043	1	Water	water	NN
6912	1043	2	helps	help	VBZ
6912	1043	3	carry	carry	VB
6912	1043	4	food	food	NN
6912	1043	5	materials	material	NNS
6912	1043	6	to	to	IN
6912	1043	7	all	all	DT
6912	1043	8	parts	part	NNS
6912	1043	9	of	of	IN
6912	1043	10	the	the	DT
6912	1043	11	body	body	NN
6912	1043	12	;	;	:
6912	1043	13	and	and	CC
6912	1043	14	it	-PRON-	PRP
6912	1043	15	aids	aid	VBZ
6912	1043	16	in	in	IN
6912	1043	17	carrying	carry	VBG
6912	1043	18	off	off	RP
6912	1043	19	the	the	DT
6912	1043	20	wastes	waste	NNS
6912	1043	21	of	of	IN
6912	1043	22	the	the	DT
6912	1043	23	body	body	NN
6912	1043	24	.	.	.
6912	1044	1	(	(	-LRB-
6912	1044	2	_	_	NNP
6912	1044	3	c	c	NNP
6912	1044	4	_	_	NNP
6912	1044	5	)	)	-RRB-
6912	1044	6	It	-PRON-	PRP
6912	1044	7	assists	assist	VBZ
6912	1044	8	in	in	IN
6912	1044	9	regulating	regulate	VBG
6912	1044	10	the	the	DT
6912	1044	11	temperature	temperature	NN
6912	1044	12	of	of	IN
6912	1044	13	the	the	DT
6912	1044	14	body	body	NN
6912	1044	15	.	.	.
6912	1045	1	Because	because	IN
6912	1045	2	water	water	NN
6912	1045	3	is	be	VBZ
6912	1045	4	present	present	JJ
6912	1045	5	in	in	IN
6912	1045	6	blood	blood	NN
6912	1045	7	,	,	,
6912	1045	8	and	and	CC
6912	1045	9	blood	blood	NN
6912	1045	10	flows	flow	VBZ
6912	1045	11	from	from	IN
6912	1045	12	the	the	DT
6912	1045	13	warmer	warm	JJR
6912	1045	14	interior	interior	NN
6912	1045	15	of	of	IN
6912	1045	16	the	the	DT
6912	1045	17	body	body	NN
6912	1045	18	to	to	IN
6912	1045	19	the	the	DT
6912	1045	20	colder	colder	NNP
6912	1045	21	exterior	exterior	NNP
6912	1045	22	,	,	,
6912	1045	23	the	the	DT
6912	1045	24	water	water	NN
6912	1045	25	aids	aid	NNS
6912	1045	26	in	in	IN
6912	1045	27	distributing	distribute	VBG
6912	1045	28	the	the	DT
6912	1045	29	heat	heat	NN
6912	1045	30	of	of	IN
6912	1045	31	the	the	DT
6912	1045	32	body	body	NN
6912	1045	33	.	.	.
6912	1046	1	The	the	DT
6912	1046	2	evaporation	evaporation	NN
6912	1046	3	of	of	IN
6912	1046	4	perspiration	perspiration	NN
6912	1046	5	,	,	,
6912	1046	6	which	which	WDT
6912	1046	7	is	be	VBZ
6912	1046	8	largely	largely	RB
6912	1046	9	composed	compose	VBN
6912	1046	10	of	of	IN
6912	1046	11	water	water	NN
6912	1046	12	,	,	,
6912	1046	13	also	also	RB
6912	1046	14	aids	aid	VBZ
6912	1046	15	in	in	IN
6912	1046	16	regulating	regulate	VBG
6912	1046	17	body	body	NN
6912	1046	18	temperature	temperature	NN
6912	1046	19	.	.	.
6912	1047	1	It	-PRON-	PRP
6912	1047	2	is	be	VBZ
6912	1047	3	thus	thus	RB
6912	1047	4	readily	readily	RB
6912	1047	5	seen	see	VBN
6912	1047	6	that	that	DT
6912	1047	7	water	water	NN
6912	1047	8	is	be	VBZ
6912	1047	9	needed	need	VBN
6912	1047	10	to	to	TO
6912	1047	11	keep	keep	VB
6912	1047	12	the	the	DT
6912	1047	13	machinery	machinery	NN
6912	1047	14	of	of	IN
6912	1047	15	the	the	DT
6912	1047	16	body	body	NN
6912	1047	17	working	work	VBG
6912	1047	18	smoothly	smoothly	RB
6912	1047	19	.	.	.
6912	1048	1	The	the	DT
6912	1048	2	uses	use	NNS
6912	1048	3	of	of	IN
6912	1048	4	water	water	NN
6912	1048	5	may	may	MD
6912	1048	6	be	be	VB
6912	1048	7	summed	sum	VBN
6912	1048	8	up	up	RP
6912	1048	9	in	in	IN
6912	1048	10	the	the	DT
6912	1048	11	statement	statement	NN
6912	1048	12	:	:	:
6912	1048	13	_	_	NNP
6912	1048	14	Water	Water	NNP
6912	1048	15	aids	aid	VBZ
6912	1048	16	in	in	IN
6912	1048	17	regulating	regulate	VBG
6912	1048	18	body	body	NN
6912	1048	19	processes	process	VBZ
6912	1048	20	_	_	NNP
6912	1048	21	.	.	.
6912	1049	1	FOREIGN	foreign	JJ
6912	1049	2	MATERIALS	material	NNS
6912	1049	3	IN	in	IN
6912	1049	4	WATER.--Since	water.--since	NN
6912	1049	5	water	water	NN
6912	1049	6	is	be	VBZ
6912	1049	7	such	such	PDT
6912	1049	8	a	a	DT
6912	1049	9	ready	ready	JJ
6912	1049	10	solvent	solvent	NN
6912	1049	11	,	,	,
6912	1049	12	it	-PRON-	PRP
6912	1049	13	contains	contain	VBZ
6912	1049	14	many	many	JJ
6912	1049	15	foreign	foreign	JJ
6912	1049	16	materials	material	NNS
6912	1049	17	.	.	.
6912	1050	1	In	in	IN
6912	1050	2	passing	pass	VBG
6912	1050	3	through	through	IN
6912	1050	4	the	the	DT
6912	1050	5	air	air	NN
6912	1050	6	and	and	CC
6912	1050	7	in	in	IN
6912	1050	8	flowing	flow	VBG
6912	1050	9	through	through	IN
6912	1050	10	the	the	DT
6912	1050	11	ground	ground	NN
6912	1050	12	,	,	,
6912	1050	13	it	-PRON-	PRP
6912	1050	14	dissolves	dissolve	VBZ
6912	1050	15	many	many	JJ
6912	1050	16	substances	substance	NNS
6912	1050	17	.	.	.
6912	1051	1	Some	some	DT
6912	1051	2	of	of	IN
6912	1051	3	these	these	DT
6912	1051	4	substances	substance	NNS
6912	1051	5	are	be	VBP
6912	1051	6	harmless	harmless	JJ
6912	1051	7	,	,	,
6912	1051	8	while	while	IN
6912	1051	9	some	some	DT
6912	1051	10	contain	contain	VBP
6912	1051	11	disease	disease	NN
6912	1051	12	bacteria	bacteria	NNS
6912	1051	13	and	and	CC
6912	1051	14	are	be	VBP
6912	1051	15	dangerous	dangerous	JJ
6912	1051	16	.	.	.
6912	1052	1	Well	well	UH
6912	1052	2	water	water	NN
6912	1052	3	is	be	VBZ
6912	1052	4	frequently	frequently	RB
6912	1052	5	contaminated	contaminate	VBN
6912	1052	6	.	.	.
6912	1053	1	It	-PRON-	PRP
6912	1053	2	is	be	VBZ
6912	1053	3	often	often	RB
6912	1053	4	not	not	RB
6912	1053	5	safe	safe	JJ
6912	1053	6	to	to	TO
6912	1053	7	use	use	VB
6912	1053	8	for	for	IN
6912	1053	9	drinking	drinking	NN
6912	1053	10	purposes	purpose	NNS
6912	1053	11	unless	unless	IN
6912	1053	12	boiled	boil	VBN
6912	1053	13	.	.	.
6912	1054	1	EXPERIMENT	EXPERIMENT	NNP
6912	1054	2	7	7	CD
6912	1054	3	:	:	:
6912	1054	4	PRESENCE	presence	NN
6912	1054	5	OF	of	IN
6912	1054	6	GASES	gas	NNS
6912	1054	7	IN	in	IN
6912	1054	8	WATER.--Fill	WATER.--Fill	NNP
6912	1054	9	a	a	DT
6912	1054	10	beaker	beaker	NN
6912	1054	11	half	half	NN
6912	1054	12	full	full	JJ
6912	1054	13	of	of	IN
6912	1054	14	water	water	NN
6912	1054	15	,	,	,
6912	1054	16	and	and	CC
6912	1054	17	note	note	VB
6912	1054	18	its	-PRON-	PRP$
6912	1054	19	temperature	temperature	NN
6912	1054	20	.	.	.
6912	1055	1	Heat	heat	VB
6912	1055	2	the	the	DT
6912	1055	3	water	water	NN
6912	1055	4	,	,	,
6912	1055	5	and	and	CC
6912	1055	6	observe	observe	VB
6912	1055	7	the	the	DT
6912	1055	8	changes	change	NNS
6912	1055	9	which	which	WDT
6912	1055	10	take	take	VBP
6912	1055	11	place	place	NN
6912	1055	12	.	.	.
6912	1056	1	What	what	WP
6912	1056	2	appears	appear	VBZ
6912	1056	3	on	on	IN
6912	1056	4	the	the	DT
6912	1056	5	sides	side	NNS
6912	1056	6	and	and	CC
6912	1056	7	bottom	bottom	NN
6912	1056	8	of	of	IN
6912	1056	9	the	the	DT
6912	1056	10	beaker	beaker	NN
6912	1056	11	?	?	.
6912	1057	1	What	what	WP
6912	1057	2	does	do	VBZ
6912	1057	3	water	water	NN
6912	1057	4	contain	contain	NN
6912	1057	5	which	which	WDT
6912	1057	6	is	be	VBZ
6912	1057	7	driven	drive	VBN
6912	1057	8	off	off	RP
6912	1057	9	by	by	IN
6912	1057	10	heat	heat	NN
6912	1057	11	?	?	.
6912	1058	1	EXPERIMENT	EXPERIMENT	NNP
6912	1058	2	8	8	CD
6912	1058	3	:	:	:
6912	1058	4	SIMMERING	simmering	NN
6912	1058	5	AND	and	CC
6912	1058	6	BOILING	boiling	NN
6912	1058	7	OF	of	IN
6912	1058	8	WATER.--Continue	water.--continue	NN
6912	1058	9	to	to	TO
6912	1058	10	heat	heat	VB
6912	1058	11	the	the	DT
6912	1058	12	water	water	NN
6912	1058	13	of	of	IN
6912	1058	14	Experiment	Experiment	NNP
6912	1058	15	7	7	CD
6912	1058	16	until	until	IN
6912	1058	17	the	the	DT
6912	1058	18	larger	large	JJR
6912	1058	19	bubbles	bubble	NNS
6912	1058	20	form	form	VBP
6912	1058	21	and	and	CC
6912	1058	22	disappear	disappear	VBP
6912	1058	23	at	at	IN
6912	1058	24	the	the	DT
6912	1058	25	surface	surface	NN
6912	1058	26	of	of	IN
6912	1058	27	the	the	DT
6912	1058	28	water	water	NN
6912	1058	29	.	.	.
6912	1059	1	Note	note	VB
6912	1059	2	the	the	DT
6912	1059	3	temperature	temperature	NN
6912	1059	4	.	.	.
6912	1060	1	Continue	continue	VB
6912	1060	2	to	to	TO
6912	1060	3	heat	heat	VB
6912	1060	4	the	the	DT
6912	1060	5	water	water	NN
6912	1060	6	until	until	IN
6912	1060	7	bubbling	bubble	VBG
6912	1060	8	occurs	occur	VBZ
6912	1060	9	on	on	IN
6912	1060	10	the	the	DT
6912	1060	11	surface	surface	NN
6912	1060	12	of	of	IN
6912	1060	13	the	the	DT
6912	1060	14	water	water	NN
6912	1060	15	.	.	.
6912	1061	1	Note	note	VB
6912	1061	2	the	the	DT
6912	1061	3	temperature	temperature	NN
6912	1061	4	.	.	.
6912	1062	1	What	what	WP
6912	1062	2	is	be	VBZ
6912	1062	3	indicated	indicate	VBN
6912	1062	4	by	by	IN
6912	1062	5	the	the	DT
6912	1062	6	larger	large	JJR
6912	1062	7	bubbles	bubble	NNS
6912	1062	8	?	?	.
6912	1063	1	HEATING	HEATING	NNP
6912	1063	2	WATER.--When	WATER.--When	NNP
6912	1063	3	bubbling	bubbling	NN
6912	1063	4	occurs	occur	VBZ
6912	1063	5	below	below	IN
6912	1063	6	the	the	DT
6912	1063	7	surface	surface	NN
6912	1063	8	,	,	,
6912	1063	9	water	water	NN
6912	1063	10	is	be	VBZ
6912	1063	11	_	_	NNP
6912	1063	12	simmering	simmer	VBG
6912	1063	13	_	_	NNP
6912	1063	14	.	.	.
6912	1064	1	When	when	WRB
6912	1064	2	the	the	DT
6912	1064	3	surface	surface	NN
6912	1064	4	is	be	VBZ
6912	1064	5	in	in	IN
6912	1064	6	motion	motion	NN
6912	1064	7	and	and	CC
6912	1064	8	steam	steam	NN
6912	1064	9	is	be	VBZ
6912	1064	10	given	give	VBN
6912	1064	11	off	off	RP
6912	1064	12	,	,	,
6912	1064	13	water	water	NN
6912	1064	14	is	be	VBZ
6912	1064	15	_	_	NNP
6912	1064	16	boiling	boil	VBG
6912	1064	17	_	_	NNP
6912	1064	18	.	.	.
6912	1065	1	[	[	-LRB-
6912	1065	2	Illustration	illustration	NN
6912	1065	3	:	:	:
6912	1065	4	FIGURE	FIGURE	NNP
6912	1065	5	19	19	CD
6912	1065	6	-	-	:
6912	1065	7	-SCENE	-scene	NN
6912	1065	8	ON	on	IN
6912	1065	9	A	a	DT
6912	1065	10	TEA	TEA	NNP
6912	1065	11	PLANTATION	plantation	NN
6912	1065	12	.	.	.
6912	1065	13	]	]	-RRB-
6912	1066	1	The	the	DT
6912	1066	2	loss	loss	NN
6912	1066	3	of	of	IN
6912	1066	4	gases	gas	NNS
6912	1066	5	makes	make	VBZ
6912	1066	6	boiled	boil	VBN
6912	1066	7	water	water	NN
6912	1066	8	taste	taste	NN
6912	1066	9	flat	flat	JJ
6912	1066	10	or	or	CC
6912	1066	11	insipid	insipid	JJ
6912	1066	12	.	.	.
6912	1067	1	This	this	DT
6912	1067	2	flatness	flatness	NN
6912	1067	3	can	can	MD
6912	1067	4	be	be	VB
6912	1067	5	overcome	overcome	VBN
6912	1067	6	somewhat	somewhat	RB
6912	1067	7	by	by	IN
6912	1067	8	_	_	NNP
6912	1067	9	aerating	aerate	VBG
6912	1067	10	_	_	NNP
6912	1067	11	the	the	DT
6912	1067	12	water	water	NN
6912	1067	13	after	after	IN
6912	1067	14	boiling	boil	VBG
6912	1067	15	,	,	,
6912	1067	16	_	_	NNP
6912	1067	17	i.e.	i.e.	FW
6912	1067	18	_	_	NNP
6912	1067	19	by	by	IN
6912	1067	20	pouring	pour	VBG
6912	1067	21	it	-PRON-	PRP
6912	1067	22	from	from	IN
6912	1067	23	one	one	CD
6912	1067	24	vessel	vessel	NN
6912	1067	25	into	into	IN
6912	1067	26	another	another	DT
6912	1067	27	and	and	CC
6912	1067	28	thus	thus	RB
6912	1067	29	mixing	mix	VBG
6912	1067	30	air	air	NN
6912	1067	31	with	with	IN
6912	1067	32	it	-PRON-	PRP
6912	1067	33	.	.	.
6912	1068	1	TEA	TEA	NNP
6912	1068	2	AND	and	CC
6912	1068	3	ITS	its	PRP$
6912	1068	4	SELECTION.--Tea	selection.--tea	JJ
6912	1068	5	shrubs	shrub	NNS
6912	1068	6	grow	grow	VBP
6912	1068	7	in	in	IN
6912	1068	8	India	India	NNP
6912	1068	9	,	,	,
6912	1068	10	Ceylon	Ceylon	NNP
6912	1068	11	,	,	,
6912	1068	12	China	China	NNP
6912	1068	13	,	,	,
6912	1068	14	and	and	CC
6912	1068	15	Japan	Japan	NNP
6912	1068	16	(	(	-LRB-
6912	1068	17	see	see	VB
6912	1068	18	Figure	Figure	NNP
6912	1068	19	19	19	CD
6912	1068	20	)	)	-RRB-
6912	1068	21	.	.	.
6912	1069	1	The	the	DT
6912	1069	2	buds	bud	NNS
6912	1069	3	and	and	CC
6912	1069	4	leaves	leave	NNS
6912	1069	5	of	of	IN
6912	1069	6	these	these	DT
6912	1069	7	shrubs	shrub	NNS
6912	1069	8	are	be	VBP
6912	1069	9	cut	cut	VBN
6912	1069	10	and	and	CC
6912	1069	11	dried	dry	VBN
6912	1069	12	and	and	CC
6912	1069	13	sold	sell	VBN
6912	1069	14	as	as	IN
6912	1069	15	tea	tea	NN
6912	1069	16	.	.	.
6912	1070	1	In	in	IN
6912	1070	2	buying	buy	VBG
6912	1070	3	tea	tea	NN
6912	1070	4	the	the	DT
6912	1070	5	size	size	NN
6912	1070	6	of	of	IN
6912	1070	7	the	the	DT
6912	1070	8	dried	dry	VBN
6912	1070	9	leaves	leave	NNS
6912	1070	10	should	should	MD
6912	1070	11	be	be	VB
6912	1070	12	noted	note	VBN
6912	1070	13	.	.	.
6912	1071	1	The	the	DT
6912	1071	2	smallest	small	JJS
6912	1071	3	leaves	leave	NNS
6912	1071	4	are	be	VBP
6912	1071	5	those	those	DT
6912	1071	6	which	which	WDT
6912	1071	7	have	have	VBP
6912	1071	8	grown	grow	VBN
6912	1071	9	nearest	near	JJS
6912	1071	10	the	the	DT
6912	1071	11	tip	tip	NN
6912	1071	12	of	of	IN
6912	1071	13	the	the	DT
6912	1071	14	twig	twig	NN
6912	1071	15	and	and	CC
6912	1071	16	hence	hence	RB
6912	1071	17	are	be	VBP
6912	1071	18	the	the	DT
6912	1071	19	youngest	young	JJS
6912	1071	20	.	.	.
6912	1072	1	These	these	DT
6912	1072	2	make	make	VBP
6912	1072	3	the	the	DT
6912	1072	4	choicest	choicest	NN
6912	1072	5	tea	tea	NN
6912	1072	6	.	.	.
6912	1073	1	The	the	DT
6912	1073	2	older	old	JJR
6912	1073	3	and	and	CC
6912	1073	4	larger	large	JJR
6912	1073	5	leaves	leave	NNS
6912	1073	6	make	make	VBP
6912	1073	7	tea	tea	NN
6912	1073	8	of	of	IN
6912	1073	9	less	less	JJR
6912	1073	10	fine	fine	JJ
6912	1073	11	flavor	flavor	NN
6912	1073	12	.	.	.
6912	1074	1	"	"	``
6912	1074	2	Flowery	Flowery	NNP
6912	1074	3	Pekoe	Pekoe	NNP
6912	1074	4	"	"	''
6912	1074	5	and	and	CC
6912	1074	6	"	"	``
6912	1074	7	Orange	Orange	NNP
6912	1074	8	Pekoe	Pekoe	NNP
6912	1074	9	"	"	''
6912	1074	10	are	be	VBP
6912	1074	11	choice	choice	NN
6912	1074	12	India	India	NNP
6912	1074	13	teas	tea	NNS
6912	1074	14	.	.	.
6912	1075	1	These	these	DT
6912	1075	2	brands	brand	NNS
6912	1075	3	consist	consist	VBP
6912	1075	4	of	of	IN
6912	1075	5	the	the	DT
6912	1075	6	buds	bud	NNS
6912	1075	7	and	and	CC
6912	1075	8	youngest	young	JJS
6912	1075	9	leaves	leave	NNS
6912	1075	10	.	.	.
6912	1076	1	Another	another	DT
6912	1076	2	point	point	NN
6912	1076	3	to	to	TO
6912	1076	4	consider	consider	VB
6912	1076	5	in	in	IN
6912	1076	6	buying	buy	VBG
6912	1076	7	tea	tea	NN
6912	1076	8	is	be	VBZ
6912	1076	9	its	-PRON-	PRP$
6912	1076	10	color	color	NN
6912	1076	11	.	.	.
6912	1077	1	Tea	tea	NN
6912	1077	2	leaves	leave	NNS
6912	1077	3	are	be	VBP
6912	1077	4	either	either	CC
6912	1077	5	black	black	JJ
6912	1077	6	or	or	CC
6912	1077	7	green	green	JJ
6912	1077	8	.	.	.
6912	1078	1	The	the	DT
6912	1078	2	chief	chief	JJ
6912	1078	3	difference	difference	NN
6912	1078	4	between	between	IN
6912	1078	5	black	black	JJ
6912	1078	6	and	and	CC
6912	1078	7	green	green	JJ
6912	1078	8	tea	tea	NN
6912	1078	9	is	be	VBZ
6912	1078	10	that	that	DT
6912	1078	11	black	black	JJ
6912	1078	12	tea	tea	NN
6912	1078	13	leaves	leave	NNS
6912	1078	14	are	be	VBP
6912	1078	15	fermented	ferment	VBN
6912	1078	16	after	after	IN
6912	1078	17	picking	pick	VBG
6912	1078	18	,	,	,
6912	1078	19	while	while	IN
6912	1078	20	green	green	JJ
6912	1078	21	are	be	VBP
6912	1078	22	not	not	RB
6912	1078	23	.	.	.
6912	1079	1	Tea	tea	NN
6912	1079	2	leaves	leave	NNS
6912	1079	3	contain	contain	VBP
6912	1079	4	flavoring	flavor	VBG
6912	1079	5	and	and	CC
6912	1079	6	stimulating	stimulate	VBG
6912	1079	7	materials	material	NNS
6912	1079	8	and	and	CC
6912	1079	9	a	a	DT
6912	1079	10	substance	substance	NN
6912	1079	11	called	call	VBN
6912	1079	12	_	_	NNP
6912	1079	13	tannin	tannin	NN
6912	1079	14	_	_	NNP
6912	1079	15	(	(	-LRB-
6912	1079	16	sometimes	sometimes	RB
6912	1079	17	called	call	VBN
6912	1079	18	tannic	tannic	JJ
6912	1079	19	acid	acid	NN
6912	1079	20	)	)	-RRB-
6912	1079	21	which	which	WDT
6912	1079	22	interferes	interfere	VBZ
6912	1079	23	with	with	IN
6912	1079	24	digestion	digestion	NN
6912	1079	25	.	.	.
6912	1080	1	The	the	DT
6912	1080	2	presence	presence	NN
6912	1080	3	of	of	IN
6912	1080	4	tannin	tannin	NN
6912	1080	5	in	in	IN
6912	1080	6	both	both	DT
6912	1080	7	black	black	JJ
6912	1080	8	and	and	CC
6912	1080	9	green	green	JJ
6912	1080	10	tea	tea	NN
6912	1080	11	can	can	MD
6912	1080	12	be	be	VB
6912	1080	13	shown	show	VBN
6912	1080	14	by	by	IN
6912	1080	15	the	the	DT
6912	1080	16	following	follow	VBG
6912	1080	17	:	:	:
6912	1080	18	EXPERIMENT	experiment	NN
6912	1080	19	9	9	CD
6912	1080	20	:	:	:
6912	1080	21	TANNIN	TANNIN	NNP
6912	1080	22	IN	in	IN
6912	1080	23	TEA.--(_a	TEA.--(_a	NNP
6912	1080	24	_	_	NNP
6912	1080	25	)	)	-RRB-
6912	1080	26	Put	put	VB
6912	1080	27	1/2	1/2	CD
6912	1080	28	teaspoonful	teaspoonful	JJ
6912	1080	29	of	of	IN
6912	1080	30	black	black	JJ
6912	1080	31	tea	tea	NN
6912	1080	32	in	in	IN
6912	1080	33	a	a	DT
6912	1080	34	cup	cup	NN
6912	1080	35	.	.	.
6912	1081	1	Add	add	VB
6912	1081	2	1/2	1/2	CD
6912	1081	3	cupful	cupful	NN
6912	1081	4	of	of	IN
6912	1081	5	boiling	boil	VBG
6912	1081	6	water	water	NN
6912	1081	7	.	.	.
6912	1082	1	Let	let	VB
6912	1082	2	it	-PRON-	PRP
6912	1082	3	stand	stand	VB
6912	1082	4	for	for	IN
6912	1082	5	5	5	CD
6912	1082	6	minutes	minute	NNS
6912	1082	7	,	,	,
6912	1082	8	then	then	RB
6912	1082	9	strain	strain	VB
6912	1082	10	the	the	DT
6912	1082	11	infusion	infusion	NN
6912	1082	12	.	.	.
6912	1083	1	(	(	-LRB-
6912	1083	2	_	_	NNP
6912	1083	3	b	b	NNP
6912	1083	4	_	_	NNP
6912	1083	5	)	)	-RRB-
6912	1083	6	Repeat	Repeat	NNP
6912	1083	7	(	(	-LRB-
6912	1083	8	_	_	NNP
6912	1083	9	a	a	DT
6912	1083	10	_	_	NNP
6912	1083	11	)	)	-RRB-
6912	1083	12	substituting	substitute	VBG
6912	1083	13	green	green	JJ
6912	1083	14	tea	tea	NN
6912	1083	15	for	for	IN
6912	1083	16	black	black	NN
6912	1083	17	.	.	.
6912	1084	1	(	(	-LRB-
6912	1084	2	_	_	NNP
6912	1084	3	c	c	NNP
6912	1084	4	_	_	NNP
6912	1084	5	)	)	-RRB-
6912	1084	6	Into	into	IN
6912	1084	7	2	2	CD
6912	1084	8	test	test	NN
6912	1084	9	tubes	tube	NNS
6912	1084	10	put	put	VBD
6912	1084	11	1	1	CD
6912	1084	12	teaspoonful	teaspoonful	JJ
6912	1084	13	of	of	IN
6912	1084	14	each	each	DT
6912	1084	15	kind	kind	NN
6912	1084	16	of	of	IN
6912	1084	17	beverage	beverage	NN
6912	1084	18	.	.	.
6912	1085	1	To	to	IN
6912	1085	2	each	each	DT
6912	1085	3	tube	tube	NN
6912	1085	4	,	,	,
6912	1085	5	add	add	VB
6912	1085	6	1/2	1/2	CD
6912	1085	7	teaspoonful	teaspoonful	JJ
6912	1085	8	of	of	IN
6912	1085	9	ferrous	ferrous	JJ
6912	1085	10	sulphate	sulphate	NN
6912	1085	11	solution	solution	NN
6912	1085	12	and	and	CC
6912	1085	13	let	let	VB
6912	1085	14	the	the	DT
6912	1085	15	tubes	tube	NNS
6912	1085	16	stand	stand	VB
6912	1085	17	.	.	.
6912	1086	1	If	if	IN
6912	1086	2	a	a	DT
6912	1086	3	black	black	JJ
6912	1086	4	substance	substance	NN
6912	1086	5	appears	appear	VBZ
6912	1086	6	in	in	IN
6912	1086	7	the	the	DT
6912	1086	8	tubes	tube	NNS
6912	1086	9	,	,	,
6912	1086	10	tannin	tannin	NN
6912	1086	11	is	be	VBZ
6912	1086	12	present	present	JJ
6912	1086	13	.	.	.
6912	1087	1	Which	which	WDT
6912	1087	2	kind	kind	RB
6912	1087	3	of	of	RB
6912	1087	4	beverage,--black	beverage,--black	NN
6912	1087	5	or	or	CC
6912	1087	6	green	green	JJ
6912	1087	7	tea,--shows	tea,--show	NNS
6912	1087	8	the	the	DT
6912	1087	9	greater	great	JJR
6912	1087	10	quantity	quantity	NN
6912	1087	11	of	of	IN
6912	1087	12	tannin	tannin	NN
6912	1087	13	?	?	.
6912	1088	1	By	by	IN
6912	1088	2	fermentation	fermentation	NN
6912	1088	3	,	,	,
6912	1088	4	tannin	tannin	NNP
6912	1088	5	is	be	VBZ
6912	1088	6	changed	change	VBN
6912	1088	7	into	into	IN
6912	1088	8	a	a	DT
6912	1088	9	_	_	NNP
6912	1088	10	less	less	RBR
6912	1088	11	soluble	soluble	JJ
6912	1088	12	form	form	NN
6912	1088	13	_	_	NNP
6912	1088	14	,	,	,
6912	1088	15	so	so	RB
6912	1088	16	the	the	DT
6912	1088	17	beverage	beverage	NN
6912	1088	18	made	make	VBN
6912	1088	19	from	from	IN
6912	1088	20	black	black	JJ
6912	1088	21	tea	tea	NN
6912	1088	22	contains	contain	VBZ
6912	1088	23	less	less	JJR
6912	1088	24	tannin	tannin	NN
6912	1088	25	than	than	IN
6912	1088	26	that	that	DT
6912	1088	27	made	make	VBN
6912	1088	28	from	from	IN
6912	1088	29	green	green	JJ
6912	1088	30	tea	tea	NN
6912	1088	31	.	.	.
6912	1089	1	Hence	hence	RB
6912	1089	2	,	,	,
6912	1089	3	black	black	JJ
6912	1089	4	tea	tea	NN
6912	1089	5	is	be	VBZ
6912	1089	6	preferable	preferable	JJ
6912	1089	7	.	.	.
6912	1090	1	It	-PRON-	PRP
6912	1090	2	is	be	VBZ
6912	1090	3	,	,	,
6912	1090	4	however	however	RB
6912	1090	5	,	,	,
6912	1090	6	slightly	slightly	RB
6912	1090	7	more	more	RBR
6912	1090	8	stimulating	stimulating	JJ
6912	1090	9	than	than	IN
6912	1090	10	green	green	JJ
6912	1090	11	tea	tea	NN
6912	1090	12	.	.	.
6912	1091	1	Good	good	JJ
6912	1091	2	black	black	JJ
6912	1091	3	tea	tea	NN
6912	1091	4	is	be	VBZ
6912	1091	5	grayish	grayish	NN
6912	1091	6	black	black	JJ
6912	1091	7	in	in	IN
6912	1091	8	color	color	NN
6912	1091	9	,	,	,
6912	1091	10	not	not	RB
6912	1091	11	dead	dead	JJ
6912	1091	12	black	black	JJ
6912	1091	13	.	.	.
6912	1092	1	"	"	``
6912	1092	2	English	English	NNP
6912	1092	3	Breakfast	Breakfast	NNP
6912	1092	4	"	"	''
6912	1092	5	is	be	VBZ
6912	1092	6	a	a	DT
6912	1092	7	black	black	JJ
6912	1092	8	tea	tea	NN
6912	1092	9	.	.	.
6912	1093	1	It	-PRON-	PRP
6912	1093	2	consists	consist	VBZ
6912	1093	3	of	of	IN
6912	1093	4	a	a	DT
6912	1093	5	mixture	mixture	NN
6912	1093	6	of	of	IN
6912	1093	7	several	several	JJ
6912	1093	8	black	black	JJ
6912	1093	9	teas	tea	NNS
6912	1093	10	.	.	.
6912	1094	1	"	"	``
6912	1094	2	Oolong	Oolong	NNP
6912	1094	3	"	"	''
6912	1094	4	is	be	VBZ
6912	1094	5	black	black	JJ
6912	1094	6	in	in	IN
6912	1094	7	appearance	appearance	NN
6912	1094	8	,	,	,
6912	1094	9	but	but	CC
6912	1094	10	has	have	VBZ
6912	1094	11	the	the	DT
6912	1094	12	flavor	flavor	NN
6912	1094	13	of	of	IN
6912	1094	14	green	green	JJ
6912	1094	15	tea	tea	NN
6912	1094	16	.	.	.
6912	1095	1	This	this	DT
6912	1095	2	is	be	VBZ
6912	1095	3	because	because	IN
6912	1095	4	it	-PRON-	PRP
6912	1095	5	is	be	VBZ
6912	1095	6	only	only	RB
6912	1095	7	semi	semi	JJ
6912	1095	8	-	-	JJ
6912	1095	9	fermented	fermented	JJ
6912	1095	10	.	.	.
6912	1096	1	Teas	tea	NNS
6912	1096	2	grown	grow	VBN
6912	1096	3	in	in	IN
6912	1096	4	various	various	JJ
6912	1096	5	countries	country	NNS
6912	1096	6	have	have	VBP
6912	1096	7	different	different	JJ
6912	1096	8	flavors	flavor	NNS
6912	1096	9	.	.	.
6912	1097	1	Tea	tea	NN
6912	1097	2	is	be	VBZ
6912	1097	3	sometimes	sometimes	RB
6912	1097	4	adulterated	adulterate	VBN
6912	1097	5	by	by	IN
6912	1097	6	using	use	VBG
6912	1097	7	the	the	DT
6912	1097	8	leaves	leave	NNS
6912	1097	9	of	of	IN
6912	1097	10	other	other	JJ
6912	1097	11	plants	plant	NNS
6912	1097	12	or	or	CC
6912	1097	13	by	by	IN
6912	1097	14	adding	add	VBG
6912	1097	15	large	large	JJ
6912	1097	16	leaves	leave	NNS
6912	1097	17	and	and	CC
6912	1097	18	stems	stem	NNS
6912	1097	19	.	.	.
6912	1098	1	It	-PRON-	PRP
6912	1098	2	is	be	VBZ
6912	1098	3	said	say	VBN
6912	1098	4	the	the	DT
6912	1098	5	finest	fine	JJS
6912	1098	6	brands	brand	NNS
6912	1098	7	of	of	IN
6912	1098	8	tea	tea	NN
6912	1098	9	do	do	VBP
6912	1098	10	not	not	RB
6912	1098	11	reach	reach	VB
6912	1098	12	this	this	DT
6912	1098	13	country	country	NN
6912	1098	14	.	.	.
6912	1099	1	MAKING	make	VBG
6912	1099	2	THE	the	DT
6912	1099	3	BEVERAGE.--Because	BEVERAGE.--Because	NNP
6912	1099	4	tea	tea	NN
6912	1099	5	contains	contain	VBZ
6912	1099	6	tannic	tannic	JJ
6912	1099	7	acid	acid	NN
6912	1099	8	,	,	,
6912	1099	9	an	an	DT
6912	1099	10	earthen	earthen	NNP
6912	1099	11	,	,	,
6912	1099	12	enamel	enamel	NNP
6912	1099	13	,	,	,
6912	1099	14	china	china	NNP
6912	1099	15	,	,	,
6912	1099	16	or	or	CC
6912	1099	17	silver	silver	NN
6912	1099	18	teapot	teapot	NN
6912	1099	19	should	should	MD
6912	1099	20	be	be	VB
6912	1099	21	used	use	VBN
6912	1099	22	;	;	:
6912	1099	23	a	a	DT
6912	1099	24	tin	tin	NN
6912	1099	25	teapot	teapot	NN
6912	1099	26	should	should	MD
6912	1099	27	never	never	RB
6912	1099	28	be	be	VB
6912	1099	29	used	use	VBN
6912	1099	30	.	.	.
6912	1100	1	(	(	-LRB-
6912	1100	2	See	see	VB
6912	1100	3	_	_	NNP
6912	1100	4	Suggestions	Suggestions	NNPS
6912	1100	5	for	for	IN
6912	1100	6	Cooking	Cooking	NNP
6912	1100	7	Fruits	Fruits	NNP
6912	1100	8	_	_	NNP
6912	1100	9	.	.	.
6912	1100	10	)	)	-RRB-
6912	1101	1	The	the	DT
6912	1101	2	ingredient	ingredient	NN
6912	1101	3	in	in	IN
6912	1101	4	tea	tea	NN
6912	1101	5	that	that	WDT
6912	1101	6	gives	give	VBZ
6912	1101	7	it	-PRON-	PRP
6912	1101	8	its	-PRON-	PRP$
6912	1101	9	odor	odor	NN
6912	1101	10	and	and	CC
6912	1101	11	flavor	flavor	NN
6912	1101	12	is	be	VBZ
6912	1101	13	a	a	DT
6912	1101	14	volatile	volatile	JJ
6912	1101	15	substance	substance	NN
6912	1101	16	.	.	.
6912	1102	1	Hence	hence	RB
6912	1102	2	tea	tea	NN
6912	1102	3	leaves	leave	NNS
6912	1102	4	should	should	MD
6912	1102	5	be	be	VB
6912	1102	6	kept	keep	VBN
6912	1102	7	in	in	IN
6912	1102	8	closely	closely	RB
6912	1102	9	covered	cover	VBN
6912	1102	10	jars	jar	NNS
6912	1102	11	or	or	CC
6912	1102	12	cans	can	NNS
6912	1102	13	.	.	.
6912	1103	1	Boiling	boil	VBG
6912	1103	2	water	water	NN
6912	1103	3	draws	draw	VBZ
6912	1103	4	out	out	RP
6912	1103	5	substances	substance	NNS
6912	1103	6	which	which	WDT
6912	1103	7	give	give	VBP
6912	1103	8	the	the	DT
6912	1103	9	beverage	beverage	NN
6912	1103	10	its	-PRON-	PRP$
6912	1103	11	flavor	flavor	NN
6912	1103	12	and	and	CC
6912	1103	13	stimulating	stimulate	VBG
6912	1103	14	properties	property	NNS
6912	1103	15	,	,	,
6912	1103	16	while	while	IN
6912	1103	17	water	water	NN
6912	1103	18	below	below	IN
6912	1103	19	the	the	DT
6912	1103	20	boiling	boiling	NN
6912	1103	21	point	point	NN
6912	1103	22	only	only	RB
6912	1103	23	partially	partially	RB
6912	1103	24	draws	draw	VBZ
6912	1103	25	out	out	RP
6912	1103	26	these	these	DT
6912	1103	27	substances	substance	NNS
6912	1103	28	.	.	.
6912	1104	1	If	if	IN
6912	1104	2	,	,	,
6912	1104	3	however	however	RB
6912	1104	4	,	,	,
6912	1104	5	the	the	DT
6912	1104	6	leaves	leave	NNS
6912	1104	7	are	be	VBP
6912	1104	8	boiled	boil	VBN
6912	1104	9	or	or	CC
6912	1104	10	are	be	VBP
6912	1104	11	allowed	allow	VBN
6912	1104	12	to	to	TO
6912	1104	13	remain	remain	VB
6912	1104	14	in	in	IN
6912	1104	15	water	water	NN
6912	1104	16	for	for	IN
6912	1104	17	more	more	JJR
6912	1104	18	than	than	IN
6912	1104	19	five	five	CD
6912	1104	20	minutes	minute	NNS
6912	1104	21	,	,	,
6912	1104	22	much	much	JJ
6912	1104	23	tannin	tannin	NN
6912	1104	24	is	be	VBZ
6912	1104	25	drawn	draw	VBN
6912	1104	26	out	out	RP
6912	1104	27	in	in	IN
6912	1104	28	the	the	DT
6912	1104	29	water	water	NN
6912	1104	30	.	.	.
6912	1105	1	Therefore	therefore	RB
6912	1105	2	,	,	,
6912	1105	3	never	never	RB
6912	1105	4	boil	boil	VB
6912	1105	5	tea	tea	NN
6912	1105	6	,	,	,
6912	1105	7	but	but	CC
6912	1105	8	pour	pour	VB
6912	1105	9	boiling	boil	VBG
6912	1105	10	water	water	NN
6912	1105	11	over	over	IN
6912	1105	12	it	-PRON-	PRP
6912	1105	13	and	and	CC
6912	1105	14	in	in	IN
6912	1105	15	five	five	CD
6912	1105	16	minutes	minute	NNS
6912	1105	17	strain	strain	VBP
6912	1105	18	out	out	RP
6912	1105	19	the	the	DT
6912	1105	20	tea	tea	NN
6912	1105	21	leaves	leave	NNS
6912	1105	22	.	.	.
6912	1106	1	TEA	TEA	NNP
6912	1106	2	(	(	-LRB-
6912	1106	3	proportion	proportion	NN
6912	1106	4	for	for	IN
6912	1106	5	one	one	CD
6912	1106	6	cupful	cupful	NN
6912	1106	7	)	)	-RRB-
6912	1106	8	1/4	1/4	CD
6912	1106	9	to	to	IN
6912	1106	10	1	1	CD
6912	1106	11	teaspoonful	teaspoonful	JJ
6912	1106	12	black	black	JJ
6912	1106	13	tea	tea	NN
6912	1106	14	leaves	leave	NNS
6912	1106	15	1	1	CD
6912	1106	16	cupful	cupful	JJ
6912	1106	17	freshly	freshly	RB
6912	1106	18	boiled	boil	VBN
6912	1106	19	water	water	NN
6912	1106	20	Heat	Heat	NNP
6912	1106	21	the	the	DT
6912	1106	22	teapot	teapot	NN
6912	1106	23	by	by	IN
6912	1106	24	pouring	pour	VBG
6912	1106	25	boiling	boil	VBG
6912	1106	26	water	water	NN
6912	1106	27	into	into	IN
6912	1106	28	it	-PRON-	PRP
6912	1106	29	.	.	.
6912	1107	1	Pour	pour	VB
6912	1107	2	out	out	RP
6912	1107	3	the	the	DT
6912	1107	4	water	water	NN
6912	1107	5	and	and	CC
6912	1107	6	add	add	VB
6912	1107	7	the	the	DT
6912	1107	8	tea	tea	NN
6912	1107	9	leaves	leave	NNS
6912	1107	10	.	.	.
6912	1108	1	Pour	pour	VB
6912	1108	2	over	over	IN
6912	1108	3	them	-PRON-	PRP
6912	1108	4	the	the	DT
6912	1108	5	freshly	freshly	RB
6912	1108	6	boiled	boil	VBN
6912	1108	7	water	water	NN
6912	1108	8	.	.	.
6912	1109	1	Place	place	VB
6912	1109	2	the	the	DT
6912	1109	3	teapot	teapot	NN
6912	1109	4	in	in	IN
6912	1109	5	a	a	DT
6912	1109	6	warm	warm	JJ
6912	1109	7	place	place	NN
6912	1109	8	to	to	TO
6912	1109	9	steep	steep	VB
6912	1109	10	,	,	,
6912	1109	11	and	and	CC
6912	1109	12	in	in	IN
6912	1109	13	5	5	CD
6912	1109	14	minutes	minute	NNS
6912	1109	15	strain	strain	VBP
6912	1109	16	out	out	RP
6912	1109	17	the	the	DT
6912	1109	18	tea	tea	NN
6912	1109	19	leaves	leave	NNS
6912	1109	20	.	.	.
6912	1110	1	Teapots	teapot	NNS
6912	1110	2	provided	provide	VBN
6912	1110	3	with	with	IN
6912	1110	4	perforated	perforated	JJ
6912	1110	5	cups	cup	NNS
6912	1110	6	or	or	CC
6912	1110	7	with	with	IN
6912	1110	8	tea	tea	NN
6912	1110	9	-	-	HYPH
6912	1110	10	balls	ball	NNS
6912	1110	11	(	(	-LRB-
6912	1110	12	see	see	VB
6912	1110	13	Figure	Figure	NNP
6912	1110	14	20	20	CD
6912	1110	15	)	)	-RRB-
6912	1110	16	for	for	IN
6912	1110	17	holding	hold	VBG
6912	1110	18	the	the	DT
6912	1110	19	tea	tea	NN
6912	1110	20	leaves	leave	NNS
6912	1110	21	are	be	VBP
6912	1110	22	most	most	RBS
6912	1110	23	convenient	convenient	JJ
6912	1110	24	,	,	,
6912	1110	25	as	as	IN
6912	1110	26	the	the	DT
6912	1110	27	cup	cup	NN
6912	1110	28	containing	contain	VBG
6912	1110	29	the	the	DT
6912	1110	30	leaves	leave	NNS
6912	1110	31	may	may	MD
6912	1110	32	easily	easily	RB
6912	1110	33	be	be	VB
6912	1110	34	removed	remove	VBN
6912	1110	35	or	or	CC
6912	1110	36	the	the	DT
6912	1110	37	tea	tea	NN
6912	1110	38	-	-	HYPH
6912	1110	39	ball	ball	NN
6912	1110	40	can	can	MD
6912	1110	41	be	be	VB
6912	1110	42	drawn	draw	VBN
6912	1110	43	above	above	IN
6912	1110	44	the	the	DT
6912	1110	45	surface	surface	NN
6912	1110	46	of	of	IN
6912	1110	47	the	the	DT
6912	1110	48	liquid	liquid	NN
6912	1110	49	after	after	IN
6912	1110	50	steeping	steep	VBG
6912	1110	51	the	the	DT
6912	1110	52	tea	tea	NN
6912	1110	53	for	for	IN
6912	1110	54	5	5	CD
6912	1110	55	minutes	minute	NNS
6912	1110	56	.	.	.
6912	1111	1	Or	or	CC
6912	1111	2	two	two	CD
6912	1111	3	teapots	teapot	NNS
6912	1111	4	may	may	MD
6912	1111	5	be	be	VB
6912	1111	6	used	use	VBN
6912	1111	7	,	,	,
6912	1111	8	the	the	DT
6912	1111	9	beverage	beverage	NN
6912	1111	10	being	be	VBG
6912	1111	11	strained	strain	VBN
6912	1111	12	from	from	IN
6912	1111	13	one	one	CD
6912	1111	14	teapot	teapot	NN
6912	1111	15	into	into	IN
6912	1111	16	the	the	DT
6912	1111	17	other	other	JJ
6912	1111	18	.	.	.
6912	1112	1	The	the	DT
6912	1112	2	quantity	quantity	NN
6912	1112	3	of	of	IN
6912	1112	4	tea	tea	NN
6912	1112	5	to	to	TO
6912	1112	6	be	be	VB
6912	1112	7	used	use	VBN
6912	1112	8	varies	varie	NNS
6912	1112	9	with	with	IN
6912	1112	10	the	the	DT
6912	1112	11	strength	strength	NN
6912	1112	12	of	of	IN
6912	1112	13	tea	tea	NN
6912	1112	14	desired	desire	VBN
6912	1112	15	.	.	.
6912	1113	1	If	if	IN
6912	1113	2	the	the	DT
6912	1113	3	leaves	leave	NNS
6912	1113	4	are	be	VBP
6912	1113	5	closely	closely	RB
6912	1113	6	rolled	roll	VBN
6912	1113	7	,	,	,
6912	1113	8	less	less	JJR
6912	1113	9	tea	tea	NN
6912	1113	10	is	be	VBZ
6912	1113	11	required	require	VBN
6912	1113	12	than	than	IN
6912	1113	13	if	if	IN
6912	1113	14	they	-PRON-	PRP
6912	1113	15	are	be	VBP
6912	1113	16	loosely	loosely	RB
6912	1113	17	folded	fold	VBN
6912	1113	18	.	.	.
6912	1114	1	Tea	tea	NN
6912	1114	2	may	may	MD
6912	1114	3	be	be	VB
6912	1114	4	served	serve	VBN
6912	1114	5	with	with	IN
6912	1114	6	cream	cream	NN
6912	1114	7	and	and	CC
6912	1114	8	sugar	sugar	NN
6912	1114	9	,	,	,
6912	1114	10	or	or	CC
6912	1114	11	with	with	IN
6912	1114	12	lemon	lemon	NN
6912	1114	13	and	and	CC
6912	1114	14	sugar	sugar	NN
6912	1114	15	.	.	.
6912	1115	1	The	the	DT
6912	1115	2	latter	latter	NN
6912	1115	3	is	be	VBZ
6912	1115	4	called	call	VBN
6912	1115	5	Russian	Russian	NNP
6912	1115	6	Tea	Tea	NNP
6912	1115	7	,	,	,
6912	1115	8	and	and	CC
6912	1115	9	is	be	VBZ
6912	1115	10	often	often	RB
6912	1115	11	served	serve	VBN
6912	1115	12	with	with	IN
6912	1115	13	a	a	DT
6912	1115	14	preserved	preserve	VBN
6912	1115	15	cherry	cherry	NN
6912	1115	16	.	.	.
6912	1116	1	In	in	IN
6912	1116	2	warm	warm	JJ
6912	1116	3	weather	weather	NN
6912	1116	4	_	_	NNP
6912	1116	5	Iced	Iced	NNP
6912	1116	6	Tea	Tea	NNP
6912	1116	7	_	_	NNP
6912	1116	8	may	may	MD
6912	1116	9	be	be	VB
6912	1116	10	served	serve	VBN
6912	1116	11	.	.	.
6912	1117	1	"	"	``
6912	1117	2	Left	leave	VBN
6912	1117	3	over	over	RP
6912	1117	4	"	"	``
6912	1117	5	tea	tea	NN
6912	1117	6	may	may	MD
6912	1117	7	be	be	VB
6912	1117	8	utilized	utilize	VBN
6912	1117	9	in	in	IN
6912	1117	10	this	this	DT
6912	1117	11	way	way	NN
6912	1117	12	,	,	,
6912	1117	13	or	or	CC
6912	1117	14	hot	hot	JJ
6912	1117	15	tea	tea	NN
6912	1117	16	may	may	MD
6912	1117	17	be	be	VB
6912	1117	18	cooled	cool	VBN
6912	1117	19	quickly	quickly	RB
6912	1117	20	by	by	IN
6912	1117	21	adding	add	VBG
6912	1117	22	ice	ice	NN
6912	1117	23	to	to	IN
6912	1117	24	it	-PRON-	PRP
6912	1117	25	.	.	.
6912	1118	1	While	while	IN
6912	1118	2	the	the	DT
6912	1118	3	latter	latter	JJ
6912	1118	4	method	method	NN
6912	1118	5	requires	require	VBZ
6912	1118	6	more	more	JJR
6912	1118	7	ice	ice	NN
6912	1118	8	,	,	,
6912	1118	9	the	the	DT
6912	1118	10	tea	tea	NN
6912	1118	11	is	be	VBZ
6912	1118	12	considered	consider	VBN
6912	1118	13	of	of	IN
6912	1118	14	a	a	DT
6912	1118	15	finer	fine	JJR
6912	1118	16	flavor	flavor	NN
6912	1118	17	.	.	.
6912	1119	1	Iced	Iced	NNP
6912	1119	2	Tea	Tea	NNP
6912	1119	3	is	be	VBZ
6912	1119	4	served	serve	VBN
6912	1119	5	usually	usually	RB
6912	1119	6	with	with	IN
6912	1119	7	sugar	sugar	NN
6912	1119	8	and	and	CC
6912	1119	9	lemon	lemon	NN
6912	1119	10	.	.	.
6912	1120	1	Since	since	IN
6912	1120	2	sugar	sugar	NN
6912	1120	3	does	do	VBZ
6912	1120	4	not	not	RB
6912	1120	5	dissolve	dissolve	VB
6912	1120	6	as	as	RB
6912	1120	7	readily	readily	RB
6912	1120	8	in	in	IN
6912	1120	9	cold	cold	JJ
6912	1120	10	solutions	solution	NNS
6912	1120	11	as	as	IN
6912	1120	12	in	in	IN
6912	1120	13	hot	hot	JJ
6912	1120	14	(	(	-LRB-
6912	1120	15	see	see	VB
6912	1120	16	Experiments	experiment	NNS
6912	1120	17	10	10	CD
6912	1120	18	and	and	CC
6912	1120	19	11	11	CD
6912	1120	20	)	)	-RRB-
6912	1120	21	a	a	DT
6912	1120	22	sirup	sirup	NN
6912	1120	23	may	may	MD
6912	1120	24	be	be	VB
6912	1120	25	prepared	prepare	VBN
6912	1120	26	for	for	IN
6912	1120	27	sweetening	sweeten	VBG
6912	1120	28	Iced	Iced	NNP
6912	1120	29	Tea	Tea	NNP
6912	1120	30	.	.	.
6912	1121	1	[	[	-LRB-
6912	1121	2	Illustration	illustration	NN
6912	1121	3	:	:	:
6912	1121	4	Courtesy	courtesy	NN
6912	1121	5	of	of	IN
6912	1121	6	Manning	Manning	NNP
6912	1121	7	,	,	,
6912	1121	8	Bowman	Bowman	NNP
6912	1121	9	Co	Co	NNP
6912	1121	10	FIGURE	figure	VB
6912	1121	11	20.--TEA	20.--tea	CD
6912	1121	12	-	-	:
6912	1121	13	BALL	BALL	NNP
6912	1121	14	TEAPOT	TEAPOT	NNP
6912	1121	15	.	.	.
6912	1121	16	]	]	-RRB-
6912	1122	1	Even	even	RB
6912	1122	2	though	though	IN
6912	1122	3	tea	tea	NN
6912	1122	4	is	be	VBZ
6912	1122	5	carefully	carefully	RB
6912	1122	6	selected	select	VBN
6912	1122	7	and	and	CC
6912	1122	8	prepared	prepare	VBD
6912	1122	9	it	-PRON-	PRP
6912	1122	10	contains	contain	VBZ
6912	1122	11	some	some	DT
6912	1122	12	tannin	tannin	NN
6912	1122	13	.	.	.
6912	1123	1	This	this	DT
6912	1123	2	,	,	,
6912	1123	3	as	as	IN
6912	1123	4	has	have	VBZ
6912	1123	5	been	be	VBN
6912	1123	6	mentioned	mention	VBN
6912	1123	7	,	,	,
6912	1123	8	is	be	VBZ
6912	1123	9	injurious	injurious	JJ
6912	1123	10	.	.	.
6912	1124	1	The	the	DT
6912	1124	2	stimulating	stimulating	JJ
6912	1124	3	material	material	NN
6912	1124	4	in	in	IN
6912	1124	5	tea	tea	NN
6912	1124	6	also	also	RB
6912	1124	7	distresses	distress	VBZ
6912	1124	8	some	some	DT
6912	1124	9	persons	person	NNS
6912	1124	10	.	.	.
6912	1125	1	Children	child	NNS
6912	1125	2	,	,	,
6912	1125	3	nervous	nervous	JJ
6912	1125	4	persons	person	NNS
6912	1125	5	,	,	,
6912	1125	6	and	and	CC
6912	1125	7	those	those	DT
6912	1125	8	who	who	WP
6912	1125	9	suffer	suffer	VBP
6912	1125	10	from	from	IN
6912	1125	11	constipation	constipation	NN
6912	1125	12	are	be	VBP
6912	1125	13	advised	advise	VBN
6912	1125	14	not	not	RB
6912	1125	15	to	to	TO
6912	1125	16	drink	drink	VB
6912	1125	17	tea	tea	NN
6912	1125	18	.	.	.
6912	1126	1	TOASTED	toasted	JJ
6912	1126	2	WAFERS	wafer	NNS
6912	1126	3	AND	and	CC
6912	1126	4	CHEESE	cheese	NN
6912	1126	5	Spread	Spread	VBN
6912	1126	6	crackers	cracker	NNS
6912	1126	7	or	or	CC
6912	1126	8	wafers	wafer	NNS
6912	1126	9	with	with	IN
6912	1126	10	a	a	DT
6912	1126	11	small	small	JJ
6912	1126	12	quantity	quantity	NN
6912	1126	13	of	of	IN
6912	1126	14	cheese	cheese	NN
6912	1126	15	.	.	.
6912	1127	1	Season	season	VB
6912	1127	2	the	the	DT
6912	1127	3	cheese	cheese	NN
6912	1127	4	with	with	IN
6912	1127	5	a	a	DT
6912	1127	6	sprinkling	sprinkling	NN
6912	1127	7	of	of	IN
6912	1127	8	salt	salt	NN
6912	1127	9	and	and	CC
6912	1127	10	paprika	paprika	NNP
6912	1127	11	.	.	.
6912	1128	1	Brown	brown	VB
6912	1128	2	the	the	DT
6912	1128	3	wafers	wafer	NNS
6912	1128	4	in	in	IN
6912	1128	5	the	the	DT
6912	1128	6	oven	oven	NN
6912	1128	7	.	.	.
6912	1129	1	When	when	WRB
6912	1129	2	the	the	DT
6912	1129	3	cheese	cheese	NN
6912	1129	4	is	be	VBZ
6912	1129	5	melted	melt	VBN
6912	1129	6	,	,	,
6912	1129	7	the	the	DT
6912	1129	8	wafers	wafer	NNS
6912	1129	9	are	be	VBP
6912	1129	10	ready	ready	JJ
6912	1129	11	to	to	TO
6912	1129	12	serve	serve	VB
6912	1129	13	.	.	.
6912	1130	1	If	if	IN
6912	1130	2	thick	thick	JJ
6912	1130	3	crackers	cracker	NNS
6912	1130	4	are	be	VBP
6912	1130	5	used	use	VBN
6912	1130	6	,	,	,
6912	1130	7	they	-PRON-	PRP
6912	1130	8	may	may	MD
6912	1130	9	be	be	VB
6912	1130	10	split	split	VBN
6912	1130	11	open	open	JJ
6912	1130	12	and	and	CC
6912	1130	13	the	the	DT
6912	1130	14	broken	break	VBN
6912	1130	15	surface	surface	NN
6912	1130	16	spread	spread	NN
6912	1130	17	with	with	IN
6912	1130	18	cheese	cheese	NN
6912	1130	19	.	.	.
6912	1131	1	QUESTIONS	questions	NN
6912	1131	2	By	by	IN
6912	1131	3	what	what	WDT
6912	1131	4	means	mean	VBZ
6912	1131	5	is	be	VBZ
6912	1131	6	flavor	flavor	NN
6912	1131	7	extracted	extract	VBN
6912	1131	8	from	from	IN
6912	1131	9	tea	tea	NN
6912	1131	10	leaves	leave	NNS
6912	1131	11	?	?	.
6912	1132	1	How	how	WRB
6912	1132	2	can	can	MD
6912	1132	3	the	the	DT
6912	1132	4	extraction	extraction	NN
6912	1132	5	of	of	IN
6912	1132	6	much	much	JJ
6912	1132	7	tannic	tannic	JJ
6912	1132	8	acid	acid	NN
6912	1132	9	be	be	VB
6912	1132	10	avoided	avoid	VBN
6912	1132	11	in	in	IN
6912	1132	12	tea	tea	NN
6912	1132	13	?	?	.
6912	1133	1	Give	give	VB
6912	1133	2	the	the	DT
6912	1133	3	reason	reason	NN
6912	1133	4	for	for	IN
6912	1133	5	using	use	VBG
6912	1133	6	freshly	freshly	RB
6912	1133	7	boiled	boil	VBN
6912	1133	8	water	water	NN
6912	1133	9	for	for	IN
6912	1133	10	tea	tea	NN
6912	1133	11	.	.	.
6912	1134	1	(	(	-LRB-
6912	1134	2	See	see	VB
6912	1134	3	Experiments	experiment	NNS
6912	1134	4	7	7	CD
6912	1134	5	and	and	CC
6912	1134	6	8	8	CD
6912	1134	7	.	.	.
6912	1134	8	)	)	-RRB-
6912	1135	1	Which	which	WDT
6912	1135	2	is	be	VBZ
6912	1135	3	the	the	DT
6912	1135	4	better	well	JJR
6912	1135	5	kind	kind	NN
6912	1135	6	of	of	IN
6912	1135	7	tea	tea	NN
6912	1135	8	to	to	TO
6912	1135	9	use	use	VB
6912	1135	10	--	--	:
6912	1135	11	black	black	JJ
6912	1135	12	or	or	CC
6912	1135	13	green	green	JJ
6912	1135	14	?	?	.
6912	1136	1	Explain	explain	VB
6912	1136	2	.	.	.
6912	1137	1	Why	why	WRB
6912	1137	2	should	should	MD
6912	1137	3	tea	tea	NN
6912	1137	4	be	be	VB
6912	1137	5	strained	strain	VBN
6912	1137	6	after	after	IN
6912	1137	7	steeping	steep	VBG
6912	1137	8	5	5	CD
6912	1137	9	minutes	minute	NNS
6912	1137	10	?	?	.
6912	1138	1	From	from	IN
6912	1138	2	your	-PRON-	PRP$
6912	1138	3	grocer	grocer	NN
6912	1138	4	learn	learn	VB
6912	1138	5	the	the	DT
6912	1138	6	names	name	NNS
6912	1138	7	and	and	CC
6912	1138	8	prices	price	NNS
6912	1138	9	of	of	IN
6912	1138	10	two	two	CD
6912	1138	11	green	green	JJ
6912	1138	12	and	and	CC
6912	1138	13	two	two	CD
6912	1138	14	black	black	JJ
6912	1138	15	teas	tea	NNS
6912	1138	16	.	.	.
6912	1139	1	From	from	IN
6912	1139	2	what	what	WDT
6912	1139	3	countries	country	NNS
6912	1139	4	do	do	VBP
6912	1139	5	they	-PRON-	PRP
6912	1139	6	come	come	VB
6912	1139	7	?	?	.
6912	1140	1	How	how	WRB
6912	1140	2	many	many	JJ
6912	1140	3	cupfuls	cupful	NNS
6912	1140	4	in	in	IN
6912	1140	5	one	one	CD
6912	1140	6	pound	pound	NN
6912	1140	7	of	of	IN
6912	1140	8	tea	tea	NN
6912	1140	9	leaves	leave	NNS
6912	1140	10	?	?	.
6912	1141	1	How	how	WRB
6912	1141	2	many	many	JJ
6912	1141	3	teaspoonfuls	teaspoonful	NNS
6912	1141	4	in	in	IN
6912	1141	5	a	a	DT
6912	1141	6	pound	pound	NN
6912	1141	7	?	?	.
6912	1142	1	Determine	determine	VB
6912	1142	2	the	the	DT
6912	1142	3	approximate	approximate	JJ
6912	1142	4	number	number	NN
6912	1142	5	of	of	IN
6912	1142	6	wafers	wafer	NNS
6912	1142	7	in	in	IN
6912	1142	8	a	a	DT
6912	1142	9	pound	pound	NN
6912	1142	10	.	.	.
6912	1143	1	Also	also	RB
6912	1143	2	estimate	estimate	VB
6912	1143	3	the	the	DT
6912	1143	4	quantity	quantity	NN
6912	1143	5	of	of	IN
6912	1143	6	cheese	cheese	NN
6912	1143	7	needed	need	VBN
6912	1143	8	for	for	IN
6912	1143	9	one	one	CD
6912	1143	10	pound	pound	NN
6912	1143	11	of	of	IN
6912	1143	12	wafers	wafer	NNS
6912	1143	13	.	.	.
6912	1144	1	LESSON	LESSON	NNP
6912	1144	2	VIII	viii	NN
6912	1144	3	WATER	water	NN
6912	1144	4	AND	and	CC
6912	1144	5	BEVERAGES	beverages	NN
6912	1144	6	(	(	-LRB-
6912	1144	7	B	b	NN
6912	1144	8	)	)	-RRB-
6912	1144	9	WATER	WATER	NNP
6912	1144	10	AS	as	IN
6912	1144	11	A	a	DT
6912	1144	12	BEVERAGE.--Most	BEVERAGE.--Most	NNS
6912	1144	13	foods	food	NNS
6912	1144	14	contain	contain	VBP
6912	1144	15	water	water	NN
6912	1144	16	.	.	.
6912	1145	1	Not	not	RB
6912	1145	2	only	only	RB
6912	1145	3	moist	moist	NN
6912	1145	4	foods	food	NNS
6912	1145	5	such	such	JJ
6912	1145	6	as	as	IN
6912	1145	7	milk	milk	NN
6912	1145	8	and	and	CC
6912	1145	9	watermelon	watermelon	NN
6912	1145	10	,	,	,
6912	1145	11	but	but	CC
6912	1145	12	solid	solid	JJ
6912	1145	13	foods	food	NNS
6912	1145	14	such	such	JJ
6912	1145	15	as	as	IN
6912	1145	16	potatoes	potato	NNS
6912	1145	17	and	and	CC
6912	1145	18	rice	rice	NN
6912	1145	19	contain	contain	NN
6912	1145	20	water	water	NN
6912	1145	21	.	.	.
6912	1146	1	The	the	DT
6912	1146	2	water	water	NN
6912	1146	3	present	present	JJ
6912	1146	4	in	in	IN
6912	1146	5	foods	food	NNS
6912	1146	6	,	,	,
6912	1146	7	however	however	RB
6912	1146	8	,	,	,
6912	1146	9	is	be	VBZ
6912	1146	10	not	not	RB
6912	1146	11	sufficient	sufficient	JJ
6912	1146	12	for	for	IN
6912	1146	13	the	the	DT
6912	1146	14	needs	need	NNS
6912	1146	15	of	of	IN
6912	1146	16	the	the	DT
6912	1146	17	body	body	NN
6912	1146	18	.	.	.
6912	1147	1	It	-PRON-	PRP
6912	1147	2	is	be	VBZ
6912	1147	3	necessary	necessary	JJ
6912	1147	4	to	to	TO
6912	1147	5	use	use	VB
6912	1147	6	water	water	NN
6912	1147	7	as	as	IN
6912	1147	8	a	a	DT
6912	1147	9	beverage	beverage	NN
6912	1147	10	.	.	.
6912	1148	1	When	when	WRB
6912	1148	2	one	one	PRP
6912	1148	3	rises	rise	VBZ
6912	1148	4	in	in	IN
6912	1148	5	the	the	DT
6912	1148	6	morning	morning	NN
6912	1148	7	,	,	,
6912	1148	8	it	-PRON-	PRP
6912	1148	9	is	be	VBZ
6912	1148	10	well	well	JJ
6912	1148	11	to	to	TO
6912	1148	12	drink	drink	VB
6912	1148	13	one	one	CD
6912	1148	14	or	or	CC
6912	1148	15	two	two	CD
6912	1148	16	glassfuls	glassful	NNS
6912	1148	17	of	of	IN
6912	1148	18	water	water	NN
6912	1148	19	.	.	.
6912	1149	1	From	from	IN
6912	1149	2	one	one	CD
6912	1149	3	to	to	IN
6912	1149	4	two	two	CD
6912	1149	5	quarts	quart	NNS
6912	1149	6	of	of	IN
6912	1149	7	water,--either	water,--either	NNP
6912	1149	8	as	as	IN
6912	1149	9	plain	plain	JJ
6912	1149	10	water	water	NN
6912	1149	11	or	or	CC
6912	1149	12	in	in	IN
6912	1149	13	beverages,--should	beverages,--should	NNP
6912	1149	14	be	be	VB
6912	1149	15	taken	take	VBN
6912	1149	16	each	each	DT
6912	1149	17	day	day	NN
6912	1149	18	.	.	.
6912	1150	1	It	-PRON-	PRP
6912	1150	2	used	use	VBD
6912	1150	3	to	to	TO
6912	1150	4	be	be	VB
6912	1150	5	thought	think	VBN
6912	1150	6	that	that	IN
6912	1150	7	water	water	NN
6912	1150	8	drinking	drinking	NN
6912	1150	9	during	during	IN
6912	1150	10	a	a	DT
6912	1150	11	meal	meal	NN
6912	1150	12	was	be	VBD
6912	1150	13	harmful	harmful	JJ
6912	1150	14	.	.	.
6912	1151	1	Scientific	scientific	JJ
6912	1151	2	investigations	investigation	NNS
6912	1151	3	have	have	VBP
6912	1151	4	shown	show	VBN
6912	1151	5	that	that	IN
6912	1151	6	this	this	DT
6912	1151	7	is	be	VBZ
6912	1151	8	a	a	DT
6912	1151	9	mistaken	mistaken	JJ
6912	1151	10	idea	idea	NN
6912	1151	11	.	.	.
6912	1152	1	Water	water	NN
6912	1152	2	may	may	MD
6912	1152	3	be	be	VB
6912	1152	4	drunk	drunk	JJ
6912	1152	5	at	at	IN
6912	1152	6	mealtime	mealtime	NN
6912	1152	7	.	.	.
6912	1153	1	Indeed	indeed	RB
6912	1153	2	it	-PRON-	PRP
6912	1153	3	has	have	VBZ
6912	1153	4	been	be	VBN
6912	1153	5	found	find	VBN
6912	1153	6	that	that	IN
6912	1153	7	it	-PRON-	PRP
6912	1153	8	aids	aid	VBZ
6912	1153	9	in	in	IN
6912	1153	10	the	the	DT
6912	1153	11	digestive	digestive	JJ
6912	1153	12	processes	process	NNS
6912	1153	13	,	,	,
6912	1153	14	provided	provide	VBN
6912	1153	15	foods	food	NNS
6912	1153	16	are	be	VBP
6912	1153	17	not	not	RB
6912	1153	18	"	"	``
6912	1153	19	rinsed	rinse	VBN
6912	1153	20	down	down	RP
6912	1153	21	"	"	''
6912	1153	22	with	with	IN
6912	1153	23	it	-PRON-	PRP
6912	1153	24	and	and	CC
6912	1153	25	provided	provide	VBN
6912	1153	26	very	very	RB
6912	1153	27	cold	cold	JJ
6912	1153	28	water	water	NN
6912	1153	29	is	be	VBZ
6912	1153	30	not	not	RB
6912	1153	31	used	use	VBN
6912	1153	32	.	.	.
6912	1154	1	WATER	water	NN
6912	1154	2	,	,	,
6912	1154	3	A	a	DT
6912	1154	4	FOODSTUFF.--The	foodstuff.--the	JJ
6912	1154	5	body	body	NN
6912	1154	6	is	be	VBZ
6912	1154	7	nourished	nourish	VBN
6912	1154	8	by	by	IN
6912	1154	9	food	food	NN
6912	1154	10	and	and	CC
6912	1154	11	there	there	EX
6912	1154	12	are	be	VBP
6912	1154	13	many	many	JJ
6912	1154	14	different	different	JJ
6912	1154	15	kinds	kind	NNS
6912	1154	16	of	of	IN
6912	1154	17	food	food	NN
6912	1154	18	.	.	.
6912	1155	1	Moreover	moreover	RB
6912	1155	2	,	,	,
6912	1155	3	most	most	JJS
6912	1155	4	foods	food	NNS
6912	1155	5	are	be	VBP
6912	1155	6	made	make	VBN
6912	1155	7	up	up	RP
6912	1155	8	not	not	RB
6912	1155	9	of	of	IN
6912	1155	10	one	one	CD
6912	1155	11	substance	substance	NN
6912	1155	12	,	,	,
6912	1155	13	but	but	CC
6912	1155	14	of	of	IN
6912	1155	15	a	a	DT
6912	1155	16	number	number	NN
6912	1155	17	of	of	IN
6912	1155	18	materials	material	NNS
6912	1155	19	.	.	.
6912	1156	1	The	the	DT
6912	1156	2	chemical	chemical	NN
6912	1156	3	substances	substance	NNS
6912	1156	4	of	of	IN
6912	1156	5	which	which	WDT
6912	1156	6	foods	food	NNS
6912	1156	7	are	be	VBP
6912	1156	8	composed	compose	VBN
6912	1156	9	are	be	VBP
6912	1156	10	called	call	VBN
6912	1156	11	_	_	NNP
6912	1156	12	nutrients	nutrient	NNS
6912	1156	13	_	_	NNP
6912	1156	14	or	or	CC
6912	1156	15	_	_	NNP
6912	1156	16	foodstuffs	foodstuff	NNS
6912	1156	17	_	_	NNP
6912	1156	18	[	[	-LRB-
6912	1156	19	Footnote	Footnote	NNP
6912	1156	20	14	14	CD
6912	1156	21	:	:	:
6912	1156	22	The	the	DT
6912	1156	23	difference	difference	NN
6912	1156	24	between	between	IN
6912	1156	25	the	the	DT
6912	1156	26	scientific	scientific	JJ
6912	1156	27	and	and	CC
6912	1156	28	popular	popular	JJ
6912	1156	29	meaning	meaning	NN
6912	1156	30	of	of	IN
6912	1156	31	the	the	DT
6912	1156	32	word	word	NN
6912	1156	33	foodstuffs	foodstuff	NNS
6912	1156	34	should	should	MD
6912	1156	35	be	be	VB
6912	1156	36	noted	note	VBN
6912	1156	37	.	.	.
6912	1157	1	Foodstuffs	Foodstuffs	NNP
6912	1157	2	is	be	VBZ
6912	1157	3	defined	define	VBN
6912	1157	4	and	and	CC
6912	1157	5	used	use	VBN
6912	1157	6	as	as	IN
6912	1157	7	a	a	DT
6912	1157	8	scientific	scientific	JJ
6912	1157	9	term	term	NN
6912	1157	10	in	in	IN
6912	1157	11	this	this	DT
6912	1157	12	text	text	NN
6912	1157	13	.	.	.
6912	1157	14	]	]	-RRB-
6912	1157	15	.	.	.
6912	1158	1	(	(	-LRB-
6912	1158	2	Foodstuffs	foodstuff	NNS
6912	1158	3	were	be	VBD
6912	1158	4	formerly	formerly	RB
6912	1158	5	called	call	VBN
6912	1158	6	_	_	NNP
6912	1158	7	food	food	NN
6912	1158	8	principles	principle	NNS
6912	1158	9	.	.	.
6912	1159	1	)	)	-RRB-
6912	1159	2	_	_	NNP
6912	1159	3	A	a	DT
6912	1159	4	few	few	JJ
6912	1159	5	foods	food	NNS
6912	1159	6	contain	contain	VBP
6912	1159	7	but	but	CC
6912	1159	8	one	one	CD
6912	1159	9	foodstuff	foodstuff	NN
6912	1159	10	,	,	,
6912	1159	11	some	some	DT
6912	1159	12	contain	contain	VBP
6912	1159	13	several	several	JJ
6912	1159	14	foodstuffs	foodstuff	NNS
6912	1159	15	,	,	,
6912	1159	16	many	many	JJ
6912	1159	17	contain	contain	VBP
6912	1159	18	all	all	PDT
6912	1159	19	the	the	DT
6912	1159	20	foodstuffs	foodstuff	NNS
6912	1159	21	.	.	.
6912	1160	1	[	[	-LRB-
6912	1160	2	Illustration	illustration	NN
6912	1160	3	:	:	:
6912	1160	4	Figure	figure	NN
6912	1160	5	21	21	CD
6912	1160	6	-	-	HYPH
6912	1160	7	-Coffee	-Coffee	NNP
6912	1160	8	Berries	berry	NNS
6912	1160	9	.	.	.
6912	1160	10	]	]	-RRB-
6912	1161	1	Water	water	NN
6912	1161	2	is	be	VBZ
6912	1161	3	a	a	DT
6912	1161	4	foodstuff	foodstuff	NN
6912	1161	5	.	.	.
6912	1162	1	There	there	EX
6912	1162	2	are	be	VBP
6912	1162	3	other	other	JJ
6912	1162	4	foodstuffs	foodstuff	NNS
6912	1162	5	about	about	IN
6912	1162	6	which	which	WDT
6912	1162	7	we	-PRON-	PRP
6912	1162	8	shall	shall	MD
6912	1162	9	study	study	VB
6912	1162	10	later	later	RB
6912	1162	11	.	.	.
6912	1163	1	Each	each	DT
6912	1163	2	foodstuff	foodstuff	NN
6912	1163	3	has	have	VBZ
6912	1163	4	a	a	DT
6912	1163	5	certain	certain	JJ
6912	1163	6	function	function	NN
6912	1163	7	to	to	TO
6912	1163	8	perform	perform	VB
6912	1163	9	in	in	IN
6912	1163	10	the	the	DT
6912	1163	11	body	body	NN
6912	1163	12	.	.	.
6912	1164	1	As	as	IN
6912	1164	2	explained	explain	VBN
6912	1164	3	in	in	IN
6912	1164	4	the	the	DT
6912	1164	5	previous	previous	JJ
6912	1164	6	lesson	lesson	NN
6912	1164	7	,	,	,
6912	1164	8	water	water	NN
6912	1164	9	is	be	VBZ
6912	1164	10	a	a	DT
6912	1164	11	_	_	NNP
6912	1164	12	body	body	NN
6912	1164	13	-	-	HYPH
6912	1164	14	regulating	regulating	NN
6912	1164	15	foodstuff	foodstuff	NN
6912	1164	16	.	.	.
6912	1164	17	_	_	NNP
6912	1164	18	USE	USE	NNP
6912	1164	19	OF	of	IN
6912	1164	20	WATER	WATER	NNP
6912	1164	21	IN	in	IN
6912	1164	22	CLEANING	CLEANING	NNP
6912	1164	23	AND	and	CC
6912	1164	24	IN	in	IN
6912	1164	25	PREPARING	PREPARING	NNP
6912	1164	26	FOODS.--Water	foods.--water	NN
6912	1164	27	is	be	VBZ
6912	1164	28	a	a	DT
6912	1164	29	cleansing	cleanse	VBG
6912	1164	30	agent	agent	NN
6912	1164	31	because	because	IN
6912	1164	32	most	most	JJS
6912	1164	33	soil	soil	NN
6912	1164	34	is	be	VBZ
6912	1164	35	soluble	soluble	JJ
6912	1164	36	in	in	IN
6912	1164	37	water	water	NN
6912	1164	38	.	.	.
6912	1165	1	It	-PRON-	PRP
6912	1165	2	also	also	RB
6912	1165	3	plays	play	VBZ
6912	1165	4	a	a	DT
6912	1165	5	most	most	RBS
6912	1165	6	important	important	JJ
6912	1165	7	part	part	NN
6912	1165	8	in	in	IN
6912	1165	9	the	the	DT
6912	1165	10	preparation	preparation	NN
6912	1165	11	of	of	IN
6912	1165	12	foods	food	NNS
6912	1165	13	,	,	,
6912	1165	14	since	since	IN
6912	1165	15	it	-PRON-	PRP
6912	1165	16	serves	serve	VBZ
6912	1165	17	as	as	IN
6912	1165	18	a	a	DT
6912	1165	19	medium	medium	NN
6912	1165	20	for	for	IN
6912	1165	21	the	the	DT
6912	1165	22	cooking	cooking	NN
6912	1165	23	of	of	IN
6912	1165	24	foods	food	NNS
6912	1165	25	,	,	,
6912	1165	26	as	as	IN
6912	1165	27	in	in	IN
6912	1165	28	the	the	DT
6912	1165	29	processes	process	NNS
6912	1165	30	of	of	IN
6912	1165	31	steaming	steam	VBG
6912	1165	32	and	and	CC
6912	1165	33	boiling	boil	VBG
6912	1165	34	.	.	.
6912	1166	1	Because	because	IN
6912	1166	2	water	water	NN
6912	1166	3	dissolves	dissolve	VBZ
6912	1166	4	many	many	JJ
6912	1166	5	substances	substance	NNS
6912	1166	6	,	,	,
6912	1166	7	it	-PRON-	PRP
6912	1166	8	acts	act	VBZ
6912	1166	9	as	as	IN
6912	1166	10	a	a	DT
6912	1166	11	carrier	carrier	NN
6912	1166	12	of	of	IN
6912	1166	13	flavor	flavor	NN
6912	1166	14	as	as	IN
6912	1166	15	in	in	IN
6912	1166	16	fruit	fruit	NN
6912	1166	17	drinks	drink	NNS
6912	1166	18	,	,	,
6912	1166	19	tea	tea	NN
6912	1166	20	,	,	,
6912	1166	21	and	and	CC
6912	1166	22	coffee	coffee	NN
6912	1166	23	.	.	.
6912	1167	1	Although	although	IN
6912	1167	2	there	there	EX
6912	1167	3	are	be	VBP
6912	1167	4	some	some	DT
6912	1167	5	foods	food	NNS
6912	1167	6	which	which	WDT
6912	1167	7	can	can	MD
6912	1167	8	be	be	VB
6912	1167	9	cooked	cook	VBN
6912	1167	10	without	without	IN
6912	1167	11	a	a	DT
6912	1167	12	water	water	NN
6912	1167	13	medium	medium	NN
6912	1167	14	,	,	,
6912	1167	15	baked	baked	JJ
6912	1167	16	potatoes	potato	NNS
6912	1167	17	and	and	CC
6912	1167	18	roast	roast	NN
6912	1167	19	meat	meat	NN
6912	1167	20	for	for	IN
6912	1167	21	example	example	NN
6912	1167	22	,	,	,
6912	1167	23	certain	certain	JJ
6912	1167	24	foods	food	NNS
6912	1167	25	such	such	JJ
6912	1167	26	as	as	IN
6912	1167	27	rice	rice	NN
6912	1167	28	and	and	CC
6912	1167	29	dried	dry	VBN
6912	1167	30	beans	bean	NNS
6912	1167	31	require	require	VBP
6912	1167	32	water	water	NN
6912	1167	33	during	during	IN
6912	1167	34	cooking	cooking	NN
6912	1167	35	.	.	.
6912	1168	1	It	-PRON-	PRP
6912	1168	2	is	be	VBZ
6912	1168	3	readily	readily	RB
6912	1168	4	seen	see	VBN
6912	1168	5	that	that	DT
6912	1168	6	water	water	NN
6912	1168	7	is	be	VBZ
6912	1168	8	indispensable	indispensable	JJ
6912	1168	9	in	in	IN
6912	1168	10	cooking	cooking	NN
6912	1168	11	.	.	.
6912	1169	1	COFFEE.--Coffee	COFFEE.--Coffee	NNP
6912	1169	2	is	be	VBZ
6912	1169	3	the	the	DT
6912	1169	4	seed	seed	NN
6912	1169	5	of	of	IN
6912	1169	6	the	the	DT
6912	1169	7	fruit	fruit	NN
6912	1169	8	of	of	IN
6912	1169	9	an	an	DT
6912	1169	10	evergreen	evergreen	JJ
6912	1169	11	tree	tree	NN
6912	1169	12	grown	grow	VBN
6912	1169	13	in	in	IN
6912	1169	14	tropical	tropical	JJ
6912	1169	15	countries	country	NNS
6912	1169	16	(	(	-LRB-
6912	1169	17	see	see	VB
6912	1169	18	Figure	Figure	NNP
6912	1169	19	21	21	CD
6912	1169	20	)	)	-RRB-
6912	1169	21	.	.	.
6912	1170	1	Each	each	DT
6912	1170	2	fruit	fruit	NN
6912	1170	3	contains	contain	VBZ
6912	1170	4	two	two	CD
6912	1170	5	seeds	seed	NNS
6912	1170	6	or	or	CC
6912	1170	7	berries	berry	NNS
6912	1170	8	.	.	.
6912	1171	1	The	the	DT
6912	1171	2	fruit	fruit	NN
6912	1171	3	is	be	VBZ
6912	1171	4	picked	pick	VBN
6912	1171	5	,	,	,
6912	1171	6	allowed	allow	VBN
6912	1171	7	to	to	IN
6912	1171	8	ferment	ferment	NN
6912	1171	9	,	,	,
6912	1171	10	and	and	CC
6912	1171	11	the	the	DT
6912	1171	12	seeds	seed	NNS
6912	1171	13	removed	remove	VBN
6912	1171	14	from	from	IN
6912	1171	15	their	-PRON-	PRP$
6912	1171	16	pulpy	pulpy	NN
6912	1171	17	covering	covering	NN
6912	1171	18	.	.	.
6912	1172	1	The	the	DT
6912	1172	2	seeds	seed	NNS
6912	1172	3	,	,	,
6912	1172	4	which	which	WDT
6912	1172	5	are	be	VBP
6912	1172	6	also	also	RB
6912	1172	7	called	call	VBN
6912	1172	8	coffee	coffee	NN
6912	1172	9	beans	bean	NNS
6912	1172	10	,	,	,
6912	1172	11	are	be	VBP
6912	1172	12	then	then	RB
6912	1172	13	roasted	roast	VBN
6912	1172	14	and	and	CC
6912	1172	15	sent	send	VBN
6912	1172	16	to	to	IN
6912	1172	17	market	market	NN
6912	1172	18	.	.	.
6912	1173	1	The	the	DT
6912	1173	2	flavor	flavor	NN
6912	1173	3	of	of	IN
6912	1173	4	the	the	DT
6912	1173	5	coffee	coffee	NN
6912	1173	6	bean	bean	NN
6912	1173	7	is	be	VBZ
6912	1173	8	due	due	JJ
6912	1173	9	to	to	IN
6912	1173	10	the	the	DT
6912	1173	11	variety	variety	NN
6912	1173	12	of	of	IN
6912	1173	13	coffee	coffee	NN
6912	1173	14	tree	tree	NN
6912	1173	15	,	,	,
6912	1173	16	the	the	DT
6912	1173	17	maturity	maturity	NN
6912	1173	18	of	of	IN
6912	1173	19	the	the	DT
6912	1173	20	fruit	fruit	NN
6912	1173	21	when	when	WRB
6912	1173	22	picked	pick	VBD
6912	1173	23	,	,	,
6912	1173	24	and	and	CC
6912	1173	25	the	the	DT
6912	1173	26	time	time	NN
6912	1173	27	subjected	subject	VBN
6912	1173	28	to	to	IN
6912	1173	29	the	the	DT
6912	1173	30	roasting	roasting	NN
6912	1173	31	process	process	NN
6912	1173	32	.	.	.
6912	1174	1	Mocha	Mocha	NNP
6912	1174	2	[	[	-LRB-
6912	1174	3	Footnote	Footnote	NNP
6912	1174	4	15	15	CD
6912	1174	5	:	:	:
6912	1174	6	Mocha	Mocha	NNP
6912	1174	7	is	be	VBZ
6912	1174	8	a	a	DT
6912	1174	9	port	port	NN
6912	1174	10	in	in	IN
6912	1174	11	Arabia	Arabia	NNP
6912	1174	12	.	.	.
6912	1175	1	Mocha	mocha	JJ
6912	1175	2	coffee	coffee	NN
6912	1175	3	was	be	VBD
6912	1175	4	so	so	RB
6912	1175	5	called	call	VBN
6912	1175	6	because	because	RB
6912	1175	7	much	much	JJ
6912	1175	8	of	of	IN
6912	1175	9	the	the	DT
6912	1175	10	coffee	coffee	NN
6912	1175	11	grown	grow	VBN
6912	1175	12	in	in	IN
6912	1175	13	Arabia	Arabia	NNP
6912	1175	14	was	be	VBD
6912	1175	15	exported	export	VBN
6912	1175	16	from	from	IN
6912	1175	17	Mocha	Mocha	NNP
6912	1175	18	.	.	.
6912	1175	19	]	]	-RRB-
6912	1176	1	and	and	CC
6912	1176	2	Java	Java	NNP
6912	1176	3	are	be	VBP
6912	1176	4	choice	choice	NN
6912	1176	5	brands	brand	NNS
6912	1176	6	of	of	IN
6912	1176	7	coffee	coffee	NN
6912	1176	8	.	.	.
6912	1177	1	Although	although	IN
6912	1177	2	originally	originally	RB
6912	1177	3	grown	grow	VBN
6912	1177	4	in	in	IN
6912	1177	5	Arabia	Arabia	NNP
6912	1177	6	and	and	CC
6912	1177	7	Java	Java	NNP
6912	1177	8	,	,	,
6912	1177	9	their	-PRON-	PRP$
6912	1177	10	names	name	NNS
6912	1177	11	are	be	VBP
6912	1177	12	not	not	RB
6912	1177	13	used	use	VBN
6912	1177	14	to	to	TO
6912	1177	15	designate	designate	VB
6912	1177	16	the	the	DT
6912	1177	17	localities	locality	NNS
6912	1177	18	in	in	IN
6912	1177	19	which	which	WDT
6912	1177	20	they	-PRON-	PRP
6912	1177	21	grow	grow	VBP
6912	1177	22	,	,	,
6912	1177	23	but	but	CC
6912	1177	24	the	the	DT
6912	1177	25	variety	variety	NN
6912	1177	26	of	of	IN
6912	1177	27	coffee	coffee	NN
6912	1177	28	.	.	.
6912	1178	1	Much	much	JJ
6912	1178	2	of	of	IN
6912	1178	3	our	-PRON-	PRP$
6912	1178	4	coffee	coffee	NN
6912	1178	5	now	now	RB
6912	1178	6	comes	come	VBZ
6912	1178	7	from	from	IN
6912	1178	8	Brazil	Brazil	NNP
6912	1178	9	.	.	.
6912	1179	1	Coffee	coffee	NN
6912	1179	2	is	be	VBZ
6912	1179	3	somewhat	somewhat	RB
6912	1179	4	like	like	IN
6912	1179	5	tea	tea	NN
6912	1179	6	in	in	IN
6912	1179	7	composition	composition	NN
6912	1179	8	.	.	.
6912	1180	1	It	-PRON-	PRP
6912	1180	2	contains	contain	VBZ
6912	1180	3	tannic	tannic	JJ
6912	1180	4	acid	acid	NN
6912	1180	5	,	,	,
6912	1180	6	and	and	CC
6912	1180	7	therefore	therefore	RB
6912	1180	8	a	a	DT
6912	1180	9	tin	tin	JJ
6912	1180	10	coffeepot	coffeepot	NN
6912	1180	11	should	should	MD
6912	1180	12	never	never	RB
6912	1180	13	be	be	VB
6912	1180	14	used	use	VBN
6912	1180	15	.	.	.
6912	1181	1	The	the	DT
6912	1181	2	flavor	flavor	NN
6912	1181	3	can	can	MD
6912	1181	4	be	be	VB
6912	1181	5	extracted	extract	VBN
6912	1181	6	from	from	IN
6912	1181	7	coffee	coffee	NN
6912	1181	8	by	by	IN
6912	1181	9	boiling	boil	VBG
6912	1181	10	it	-PRON-	PRP
6912	1181	11	or	or	CC
6912	1181	12	by	by	IN
6912	1181	13	pouring	pour	VBG
6912	1181	14	boiling	boil	VBG
6912	1181	15	water	water	NN
6912	1181	16	through	through	IN
6912	1181	17	it	-PRON-	PRP
6912	1181	18	.	.	.
6912	1182	1	Coffee	coffee	NN
6912	1182	2	should	should	MD
6912	1182	3	not	not	RB
6912	1182	4	boil	boil	VB
6912	1182	5	longer	long	JJR
6912	1182	6	than	than	IN
6912	1182	7	three	three	CD
6912	1182	8	minutes	minute	NNS
6912	1182	9	,	,	,
6912	1182	10	as	as	IN
6912	1182	11	much	much	JJ
6912	1182	12	tannic	tannic	JJ
6912	1182	13	acid	acid	NN
6912	1182	14	is	be	VBZ
6912	1182	15	extracted	extract	VBN
6912	1182	16	by	by	IN
6912	1182	17	long	long	JJ
6912	1182	18	boiling	boiling	NN
6912	1182	19	.	.	.
6912	1183	1	Because	because	IN
6912	1183	2	coffee	coffee	NN
6912	1183	3	contains	contain	VBZ
6912	1183	4	volatile	volatile	JJ
6912	1183	5	substances	substance	NNS
6912	1183	6	,	,	,
6912	1183	7	it	-PRON-	PRP
6912	1183	8	should	should	MD
6912	1183	9	not	not	RB
6912	1183	10	be	be	VB
6912	1183	11	purchased	purchase	VBN
6912	1183	12	ground	ground	NN
6912	1183	13	,	,	,
6912	1183	14	unless	unless	IN
6912	1183	15	in	in	IN
6912	1183	16	small	small	JJ
6912	1183	17	quantities	quantity	NNS
6912	1183	18	,	,	,
6912	1183	19	and	and	CC
6912	1183	20	it	-PRON-	PRP
6912	1183	21	should	should	MD
6912	1183	22	then	then	RB
6912	1183	23	be	be	VB
6912	1183	24	kept	keep	VBN
6912	1183	25	in	in	IN
6912	1183	26	tightly	tightly	RB
6912	1183	27	covered	cover	VBN
6912	1183	28	jars	jar	NNS
6912	1183	29	or	or	CC
6912	1183	30	cans	can	NNS
6912	1183	31	.	.	.
6912	1184	1	When	when	WRB
6912	1184	2	freshly	freshly	RB
6912	1184	3	roasted	roast	VBN
6912	1184	4	,	,	,
6912	1184	5	coffee	coffee	NN
6912	1184	6	has	have	VBZ
6912	1184	7	the	the	DT
6912	1184	8	best	good	JJS
6912	1184	9	flavor	flavor	NN
6912	1184	10	.	.	.
6912	1185	1	In	in	IN
6912	1185	2	this	this	DT
6912	1185	3	condition	condition	NN
6912	1185	4	,	,	,
6912	1185	5	it	-PRON-	PRP
6912	1185	6	is	be	VBZ
6912	1185	7	crisp	crisp	JJ
6912	1185	8	and	and	CC
6912	1185	9	emits	emit	VBZ
6912	1185	10	a	a	DT
6912	1185	11	strong	strong	JJ
6912	1185	12	aroma	aroma	NN
6912	1185	13	.	.	.
6912	1186	1	BOILED	BOILED	NNP
6912	1186	2	COFFEE	COFFEE	NNP
6912	1186	3	(	(	-LRB-
6912	1186	4	proportion	proportion	NN
6912	1186	5	for	for	IN
6912	1186	6	one	one	CD
6912	1186	7	cupful	cupful	NN
6912	1186	8	)	)	-RRB-
6912	1186	9	1	1	CD
6912	1186	10	heaping	heap	VBG
6912	1186	11	tablespoonful	tablespoonful	JJ
6912	1186	12	coarsely	coarsely	RB
6912	1186	13	ground	grind	VBN
6912	1186	14	coffee	coffee	NN
6912	1186	15	2	2	CD
6912	1186	16	tablespoonfuls	tablespoonful	NNS
6912	1186	17	cold	cold	JJ
6912	1186	18	water	water	NN
6912	1186	19	Bit	bit	NN
6912	1186	20	of	of	IN
6912	1186	21	crushed	crushed	JJ
6912	1186	22	egg	egg	NN
6912	1186	23	-	-	HYPH
6912	1186	24	shell	shell	NN
6912	1186	25	or	or	CC
6912	1186	26	a	a	DT
6912	1186	27	little	little	JJ
6912	1186	28	egg	egg	NN
6912	1186	29	white	white	JJ
6912	1186	30	1	1	CD
6912	1186	31	cup	cup	NN
6912	1186	32	boiling	boiling	NN
6912	1186	33	water	water	NN
6912	1186	34	(	(	-LRB-
6912	1186	35	1	1	CD
6912	1186	36	egg	egg	NN
6912	1186	37	-	-	HYPH
6912	1186	38	shell	shell	NN
6912	1186	39	or	or	CC
6912	1186	40	1/2	1/2	CD
6912	1186	41	egg	egg	NN
6912	1186	42	white	white	JJ
6912	1186	43	is	be	VBZ
6912	1186	44	sufficient	sufficient	JJ
6912	1186	45	for	for	IN
6912	1186	46	8	8	CD
6912	1186	47	heaping	heap	VBG
6912	1186	48	tablespoonfuls	tablespoonful	NNS
6912	1186	49	of	of	IN
6912	1186	50	ground	ground	NN
6912	1186	51	coffee	coffee	NN
6912	1186	52	.	.	.
6912	1186	53	)	)	-RRB-
6912	1187	1	Into	into	IN
6912	1187	2	a	a	DT
6912	1187	3	well	well	RB
6912	1187	4	-	-	HYPH
6912	1187	5	cleaned	clean	VBN
6912	1187	6	coffeepot	coffeepot	NN
6912	1187	7	,	,	,
6912	1187	8	place	place	VB
6912	1187	9	the	the	DT
6912	1187	10	coffee	coffee	NN
6912	1187	11	,	,	,
6912	1187	12	1	1	CD
6912	1187	13	tablespoonful	tablespoonful	NN
6912	1187	14	of	of	IN
6912	1187	15	the	the	DT
6912	1187	16	cold	cold	JJ
6912	1187	17	water	water	NN
6912	1187	18	,	,	,
6912	1187	19	and	and	CC
6912	1187	20	egg	egg	NN
6912	1187	21	.	.	.
6912	1188	1	Mix	mix	VB
6912	1188	2	;	;	:
6912	1188	3	then	then	RB
6912	1188	4	add	add	VB
6912	1188	5	the	the	DT
6912	1188	6	boiling	boiling	NN
6912	1188	7	water	water	NN
6912	1188	8	and	and	CC
6912	1188	9	boil	boil	VB
6912	1188	10	for	for	IN
6912	1188	11	not	not	RB
6912	1188	12	more	more	JJR
6912	1188	13	than	than	IN
6912	1188	14	three	three	CD
6912	1188	15	minutes	minute	NNS
6912	1188	16	.	.	.
6912	1189	1	Remove	remove	VB
6912	1189	2	from	from	IN
6912	1189	3	the	the	DT
6912	1189	4	fire	fire	NN
6912	1189	5	;	;	:
6912	1189	6	pour	pour	VB
6912	1189	7	out	out	RP
6912	1189	8	about	about	RB
6912	1189	9	one	one	CD
6912	1189	10	half	half	NN
6912	1189	11	cupful	cupful	NN
6912	1189	12	of	of	IN
6912	1189	13	coffee	coffee	NN
6912	1189	14	,	,	,
6912	1189	15	in	in	IN
6912	1189	16	order	order	NN
6912	1189	17	to	to	TO
6912	1189	18	rinse	rinse	VB
6912	1189	19	the	the	DT
6912	1189	20	grounds	ground	NNS
6912	1189	21	from	from	IN
6912	1189	22	the	the	DT
6912	1189	23	inside	inside	NN
6912	1189	24	and	and	CC
6912	1189	25	from	from	IN
6912	1189	26	the	the	DT
6912	1189	27	spout	spout	NN
6912	1189	28	of	of	IN
6912	1189	29	the	the	DT
6912	1189	30	coffeepot	coffeepot	NN
6912	1189	31	.	.	.
6912	1190	1	Return	return	VB
6912	1190	2	the	the	DT
6912	1190	3	coffee	coffee	NN
6912	1190	4	to	to	IN
6912	1190	5	the	the	DT
6912	1190	6	pot	pot	NN
6912	1190	7	;	;	:
6912	1190	8	add	add	VB
6912	1190	9	the	the	DT
6912	1190	10	second	second	JJ
6912	1190	11	tablespoonful	tablespoonful	NN
6912	1190	12	of	of	IN
6912	1190	13	cold	cold	JJ
6912	1190	14	water	water	NN
6912	1190	15	.	.	.
6912	1191	1	If	if	IN
6912	1191	2	the	the	DT
6912	1191	3	spout	spout	NN
6912	1191	4	is	be	VBZ
6912	1191	5	not	not	RB
6912	1191	6	covered	cover	VBN
6912	1191	7	,	,	,
6912	1191	8	a	a	DT
6912	1191	9	piece	piece	NN
6912	1191	10	of	of	IN
6912	1191	11	paper	paper	NN
6912	1191	12	may	may	MD
6912	1191	13	be	be	VB
6912	1191	14	inserted	insert	VBN
6912	1191	15	so	so	IN
6912	1191	16	that	that	IN
6912	1191	17	the	the	DT
6912	1191	18	aroma	aroma	NN
6912	1191	19	will	will	MD
6912	1191	20	be	be	VB
6912	1191	21	retained	retain	VBN
6912	1191	22	.	.	.
6912	1192	1	Allow	allow	VB
6912	1192	2	to	to	TO
6912	1192	3	stand	stand	VB
6912	1192	4	in	in	IN
6912	1192	5	a	a	DT
6912	1192	6	warm	warm	JJ
6912	1192	7	place	place	NN
6912	1192	8	for	for	IN
6912	1192	9	about	about	RB
6912	1192	10	5	5	CD
6912	1192	11	minutes	minute	NNS
6912	1192	12	for	for	IN
6912	1192	13	the	the	DT
6912	1192	14	coffee	coffee	NN
6912	1192	15	to	to	TO
6912	1192	16	become	become	VB
6912	1192	17	clear	clear	JJ
6912	1192	18	.	.	.
6912	1193	1	Cold	cold	JJ
6912	1193	2	water	water	NN
6912	1193	3	may	may	MD
6912	1193	4	be	be	VB
6912	1193	5	used	use	VBN
6912	1193	6	instead	instead	RB
6912	1193	7	of	of	IN
6912	1193	8	boiling	boil	VBG
6912	1193	9	water	water	NN
6912	1193	10	in	in	IN
6912	1193	11	making	make	VBG
6912	1193	12	coffee	coffee	NN
6912	1193	13	CARE	care	NN
6912	1193	14	OF	of	IN
6912	1193	15	COFFEEPOT.--The	coffeepot.--the	JJ
6912	1193	16	coffee	coffee	NN
6912	1193	17	should	should	MD
6912	1193	18	never	never	RB
6912	1193	19	be	be	VB
6912	1193	20	allowed	allow	VBN
6912	1193	21	to	to	TO
6912	1193	22	stand	stand	VB
6912	1193	23	in	in	IN
6912	1193	24	the	the	DT
6912	1193	25	coffeepot	coffeepot	NN
6912	1193	26	,	,	,
6912	1193	27	but	but	CC
6912	1193	28	should	should	MD
6912	1193	29	be	be	VB
6912	1193	30	turned	turn	VBN
6912	1193	31	out	out	RP
6912	1193	32	at	at	IN
6912	1193	33	once	once	RB
6912	1193	34	after	after	IN
6912	1193	35	using	use	VBG
6912	1193	36	.	.	.
6912	1194	1	If	if	IN
6912	1194	2	any	any	DT
6912	1194	3	clear	clear	JJ
6912	1194	4	coffee	coffee	NN
6912	1194	5	is	be	VBZ
6912	1194	6	left	leave	VBN
6912	1194	7	,	,	,
6912	1194	8	it	-PRON-	PRP
6912	1194	9	may	may	MD
6912	1194	10	be	be	VB
6912	1194	11	used	use	VBN
6912	1194	12	for	for	IN
6912	1194	13	spice	spice	NN
6912	1194	14	cakes	cake	NNS
6912	1194	15	,	,	,
6912	1194	16	jellies	jelly	NNS
6912	1194	17	,	,	,
6912	1194	18	or	or	CC
6912	1194	19	other	other	JJ
6912	1194	20	desserts	dessert	NNS
6912	1194	21	.	.	.
6912	1195	1	The	the	DT
6912	1195	2	coffeepot	coffeepot	NN
6912	1195	3	should	should	MD
6912	1195	4	be	be	VB
6912	1195	5	washed	wash	VBN
6912	1195	6	well	well	RB
6912	1195	7	,	,	,
6912	1195	8	and	and	CC
6912	1195	9	scoured	scour	VBD
6912	1195	10	if	if	IN
6912	1195	11	necessary	necessary	JJ
6912	1195	12	.	.	.
6912	1196	1	The	the	DT
6912	1196	2	spout	spout	NN
6912	1196	3	needs	need	VBZ
6912	1196	4	special	special	JJ
6912	1196	5	care	care	NN
6912	1196	6	in	in	IN
6912	1196	7	cleaning	cleaning	NN
6912	1196	8	.	.	.
6912	1197	1	FILTERED	filtered	JJ
6912	1197	2	COFFEE	coffee	NN
6912	1197	3	2/3	2/3	CD
6912	1197	4	cupful	cupful	NN
6912	1197	5	finely	finely	RB
6912	1197	6	ground	grind	VBN
6912	1197	7	coffee	coffee	NN
6912	1197	8	5	5	CD
6912	1197	9	cupfuls	cupful	NNS
6912	1197	10	freshly	freshly	RB
6912	1197	11	boiled	boil	VBN
6912	1197	12	water	water	NN
6912	1197	13	(	(	-LRB-
6912	1197	14	For	for	IN
6912	1197	15	the	the	DT
6912	1197	16	following	follow	VBG
6912	1197	17	method	method	NN
6912	1197	18	of	of	IN
6912	1197	19	preparing	prepare	VBG
6912	1197	20	coffee	coffee	NN
6912	1197	21	,	,	,
6912	1197	22	a	a	DT
6912	1197	23	_	_	NNP
6912	1197	24	drip	drip	NN
6912	1197	25	coffeepot	coffeepot	NN
6912	1197	26	_	_	NNP
6912	1197	27	is	be	VBZ
6912	1197	28	used	use	VBN
6912	1197	29	.	.	.
6912	1198	1	A	a	DT
6912	1198	2	drip	drip	NN
6912	1198	3	coffeepot	coffeepot	NN
6912	1198	4	is	be	VBZ
6912	1198	5	provided	provide	VBN
6912	1198	6	with	with	IN
6912	1198	7	a	a	DT
6912	1198	8	perforated	perforate	VBN
6912	1198	9	receptacle	receptacle	NN
6912	1198	10	or	or	CC
6912	1198	11	a	a	DT
6912	1198	12	muslin	muslin	NN
6912	1198	13	bag	bag	NN
6912	1198	14	in	in	IN
6912	1198	15	which	which	WDT
6912	1198	16	the	the	DT
6912	1198	17	finely	finely	RB
6912	1198	18	ground	grind	VBN
6912	1198	19	coffee	coffee	NN
6912	1198	20	is	be	VBZ
6912	1198	21	held	hold	VBN
6912	1198	22	.	.	.
6912	1199	1	The	the	DT
6912	1199	2	boiled	boil	VBN
6912	1199	3	water	water	NN
6912	1199	4	is	be	VBZ
6912	1199	5	poured	pour	VBN
6912	1199	6	through	through	IN
6912	1199	7	the	the	DT
6912	1199	8	ground	ground	NN
6912	1199	9	coffee	coffee	NN
6912	1199	10	.	.	.
6912	1199	11	)	)	-RRB-
6912	1200	1	Heat	heat	VB
6912	1200	2	the	the	DT
6912	1200	3	coffee	coffee	NN
6912	1200	4	by	by	IN
6912	1200	5	steaming	steam	VBG
6912	1200	6	it	-PRON-	PRP
6912	1200	7	,	,	,
6912	1200	8	placing	place	VBG
6912	1200	9	a	a	DT
6912	1200	10	little	little	JJ
6912	1200	11	boiling	boiling	NN
6912	1200	12	water	water	NN
6912	1200	13	in	in	IN
6912	1200	14	the	the	DT
6912	1200	15	bottom	bottom	NN
6912	1200	16	of	of	IN
6912	1200	17	the	the	DT
6912	1200	18	coffeepot	coffeepot	NN
6912	1200	19	and	and	CC
6912	1200	20	the	the	DT
6912	1200	21	ground	ground	NN
6912	1200	22	coffee	coffee	NN
6912	1200	23	in	in	IN
6912	1200	24	the	the	DT
6912	1200	25	coffee	coffee	NN
6912	1200	26	bag	bag	NN
6912	1200	27	or	or	CC
6912	1200	28	perforated	perforated	NNP
6912	1200	29	cup	cup	NN
6912	1200	30	.	.	.
6912	1201	1	Remove	remove	VB
6912	1201	2	the	the	DT
6912	1201	3	bag	bag	NN
6912	1201	4	or	or	CC
6912	1201	5	cup	cup	NN
6912	1201	6	and	and	CC
6912	1201	7	pour	pour	VB
6912	1201	8	the	the	DT
6912	1201	9	water	water	NN
6912	1201	10	from	from	IN
6912	1201	11	the	the	DT
6912	1201	12	pot	pot	NN
6912	1201	13	.	.	.
6912	1202	1	Return	return	VB
6912	1202	2	the	the	DT
6912	1202	3	bag	bag	NN
6912	1202	4	or	or	CC
6912	1202	5	cup	cup	VB
6912	1202	6	to	to	IN
6912	1202	7	the	the	DT
6912	1202	8	coffeepot	coffeepot	NN
6912	1202	9	and	and	CC
6912	1202	10	slowly	slowly	RB
6912	1202	11	pour	pour	VBP
6912	1202	12	over	over	IN
6912	1202	13	it	-PRON-	PRP
6912	1202	14	the	the	DT
6912	1202	15	freshly	freshly	RB
6912	1202	16	boiled	boil	VBN
6912	1202	17	water	water	NN
6912	1202	18	.	.	.
6912	1203	1	If	if	IN
6912	1203	2	it	-PRON-	PRP
6912	1203	3	is	be	VBZ
6912	1203	4	desired	desire	VBN
6912	1203	5	to	to	TO
6912	1203	6	make	make	VB
6912	1203	7	the	the	DT
6912	1203	8	coffee	coffee	NN
6912	1203	9	stronger	strong	JJR
6912	1203	10	,	,	,
6912	1203	11	the	the	DT
6912	1203	12	beverage	beverage	NN
6912	1203	13	may	may	MD
6912	1203	14	be	be	VB
6912	1203	15	poured	pour	VBN
6912	1203	16	over	over	IN
6912	1203	17	the	the	DT
6912	1203	18	ground	ground	NN
6912	1203	19	coffee	coffee	NN
6912	1203	20	a	a	DT
6912	1203	21	second	second	JJ
6912	1203	22	time	time	NN
6912	1203	23	.	.	.
6912	1204	1	Care	care	NN
6912	1204	2	should	should	MD
6912	1204	3	be	be	VB
6912	1204	4	taken	take	VBN
6912	1204	5	,	,	,
6912	1204	6	however	however	RB
6912	1204	7	,	,	,
6912	1204	8	not	not	RB
6912	1204	9	to	to	TO
6912	1204	10	cool	cool	VB
6912	1204	11	the	the	DT
6912	1204	12	coffee	coffee	NN
6912	1204	13	in	in	IN
6912	1204	14	so	so	RB
6912	1204	15	doing	do	VBG
6912	1204	16	.	.	.
6912	1205	1	Wash	wash	VB
6912	1205	2	the	the	DT
6912	1205	3	coffee	coffee	NN
6912	1205	4	bag	bag	NN
6912	1205	5	in	in	IN
6912	1205	6	clear	clear	JJ
6912	1205	7	cold	cold	JJ
6912	1205	8	water	water	NN
6912	1205	9	and	and	CC
6912	1205	10	dry	dry	JJ
6912	1205	11	in	in	IN
6912	1205	12	the	the	DT
6912	1205	13	air	air	NN
6912	1205	14	.	.	.
6912	1206	1	Renew	renew	VB
6912	1206	2	the	the	DT
6912	1206	3	bag	bag	NN
6912	1206	4	occasionally	occasionally	RB
6912	1206	5	.	.	.
6912	1207	1	"	"	``
6912	1207	2	_	_	NNP
6912	1207	3	Black	Black	NNP
6912	1207	4	_	_	NNP
6912	1207	5	"	"	''
6912	1207	6	or	or	CC
6912	1207	7	_	_	NNP
6912	1207	8	After	after	IN
6912	1207	9	Dinner	Dinner	NNP
6912	1207	10	Coffee	Coffee	NNP
6912	1207	11	_	_	NNP
6912	1207	12	may	may	MD
6912	1207	13	be	be	VB
6912	1207	14	prepared	prepare	VBN
6912	1207	15	in	in	IN
6912	1207	16	a	a	DT
6912	1207	17	drip	drip	NN
6912	1207	18	coffeepot	coffeepot	NN
6912	1207	19	.	.	.
6912	1208	1	Use	use	VB
6912	1208	2	1	1	CD
6912	1208	3	cupful	cupful	NN
6912	1208	4	of	of	IN
6912	1208	5	finely	finely	RB
6912	1208	6	ground	grind	VBN
6912	1208	7	coffee	coffee	NN
6912	1208	8	to	to	IN
6912	1208	9	5	5	CD
6912	1208	10	cupfuls	cupful	NNS
6912	1208	11	of	of	IN
6912	1208	12	freshly	freshly	RB
6912	1208	13	boiled	boil	VBN
6912	1208	14	water	water	NN
6912	1208	15	.	.	.
6912	1209	1	[	[	-LRB-
6912	1209	2	Illustration	illustration	NN
6912	1209	3	:	:	:
6912	1209	4	Courtesy	Courtesy	NNP
6912	1209	5	of	of	IN
6912	1209	6	_	_	NNP
6912	1209	7	Manning	Manning	NNP
6912	1209	8	,	,	,
6912	1209	9	Bowman	Bowman	NNP
6912	1209	10	Co	Co	NNP
6912	1209	11	_	_	NNP
6912	1209	12	FIGURE	FIGURE	NNP
6912	1209	13	22.--COFFEE	22.--coffee	CD
6912	1209	14	PERCOLATOR	PERCOLATOR	NNP
6912	1209	15	.	.	.
6912	1209	16	]	]	-RRB-
6912	1210	1	Filtered	filter	VBN
6912	1210	2	coffee	coffee	NN
6912	1210	3	may	may	MD
6912	1210	4	also	also	RB
6912	1210	5	be	be	VB
6912	1210	6	prepared	prepare	VBN
6912	1210	7	in	in	IN
6912	1210	8	a	a	DT
6912	1210	9	coffee	coffee	NN
6912	1210	10	percolator	percolator	NN
6912	1210	11	(	(	-LRB-
6912	1210	12	see	see	VB
6912	1210	13	Figure	Figure	NNP
6912	1210	14	22	22	CD
6912	1210	15	)	)	-RRB-
6912	1210	16	.	.	.
6912	1211	1	A	a	DT
6912	1211	2	percolator	percolator	NN
6912	1211	3	is	be	VBZ
6912	1211	4	so	so	RB
6912	1211	5	constructed	construct	VBN
6912	1211	6	that	that	IN
6912	1211	7	the	the	DT
6912	1211	8	water	water	NN
6912	1211	9	is	be	VBZ
6912	1211	10	heated	heat	VBN
6912	1211	11	in	in	IN
6912	1211	12	the	the	DT
6912	1211	13	pot	pot	NN
6912	1211	14	and	and	CC
6912	1211	15	kept	keep	VBD
6912	1211	16	at	at	IN
6912	1211	17	boiling	boil	VBG
6912	1211	18	temperature	temperature	NN
6912	1211	19	while	while	IN
6912	1211	20	passing	pass	VBG
6912	1211	21	through	through	IN
6912	1211	22	the	the	DT
6912	1211	23	ground	ground	NN
6912	1211	24	coffee	coffee	NN
6912	1211	25	.	.	.
6912	1212	1	The	the	DT
6912	1212	2	method	method	NN
6912	1212	3	of	of	IN
6912	1212	4	preparing	prepare	VBG
6912	1212	5	the	the	DT
6912	1212	6	beverage	beverage	NN
6912	1212	7	depends	depend	VBZ
6912	1212	8	upon	upon	IN
6912	1212	9	the	the	DT
6912	1212	10	construction	construction	NN
6912	1212	11	of	of	IN
6912	1212	12	the	the	DT
6912	1212	13	percolator	percolator	NN
6912	1212	14	.	.	.
6912	1213	1	Follow	follow	VB
6912	1213	2	the	the	DT
6912	1213	3	directions	direction	NNS
6912	1213	4	that	that	WDT
6912	1213	5	come	come	VBP
6912	1213	6	with	with	IN
6912	1213	7	it	-PRON-	PRP
6912	1213	8	.	.	.
6912	1214	1	OATMEAL	OATMEAL	NNP
6912	1214	2	COOKIES	cookie	NNS
6912	1214	3	1	1	CD
6912	1214	4	egg	egg	NN
6912	1214	5	1/2	1/2	CD
6912	1214	6	cupful	cupful	JJ
6912	1214	7	sugar	sugar	NN
6912	1214	8	3/8	3/8	CD
6912	1214	9	cupful	cupful	JJ
6912	1214	10	fat	fat	NN
6912	1214	11	_	_	NNP
6912	1214	12	or	or	CC
6912	1214	13	_	_	NNP
6912	1214	14	1/4	1/4	CD
6912	1214	15	cupful	cupful	JJ
6912	1214	16	vegetable	vegetable	NN
6912	1214	17	oil	oil	NN
6912	1214	18	2	2	CD
6912	1214	19	tablespoonfuls	tablespoonful	VBZ
6912	1214	20	sour	sour	JJ
6912	1214	21	milk	milk	NN
6912	1214	22	1	1	CD
6912	1214	23	cupful	cupful	JJ
6912	1214	24	rolled	roll	VBN
6912	1214	25	oats	oats	NNP
6912	1214	26	1	1	CD
6912	1214	27	cupful	cupful	JJ
6912	1214	28	flour	flour	NN
6912	1214	29	1/2	1/2	CD
6912	1214	30	teaspoonful	teaspoonful	JJ
6912	1214	31	salt	salt	NN
6912	1214	32	1/8	1/8	CD
6912	1214	33	teaspoonful	teaspoonful	JJ
6912	1214	34	baking	baking	NN
6912	1214	35	soda	soda	NN
6912	1214	36	2	2	CD
6912	1214	37	teaspoonfuls	teaspoonful	NNS
6912	1214	38	baking	bake	VBG
6912	1214	39	powder	powder	NN
6912	1214	40	1/2	1/2	CD
6912	1214	41	cupful	cupful	JJ
6912	1214	42	raisins	raisin	NNS
6912	1214	43	Break	break	VBP
6912	1214	44	the	the	DT
6912	1214	45	egg	egg	NN
6912	1214	46	in	in	IN
6912	1214	47	a	a	DT
6912	1214	48	mixing	mix	VBG
6912	1214	49	bowl	bowl	NN
6912	1214	50	.	.	.
6912	1215	1	Beat	beat	VB
6912	1215	2	it	-PRON-	PRP
6912	1215	3	,	,	,
6912	1215	4	then	then	RB
6912	1215	5	add	add	VB
6912	1215	6	the	the	DT
6912	1215	7	sugar	sugar	NN
6912	1215	8	.	.	.
6912	1216	1	If	if	IN
6912	1216	2	solid	solid	JJ
6912	1216	3	fat	fat	NN
6912	1216	4	is	be	VBZ
6912	1216	5	used	use	VBN
6912	1216	6	,	,	,
6912	1216	7	melt	melt	VB
6912	1216	8	it	-PRON-	PRP
6912	1216	9	.	.	.
6912	1217	1	Add	add	VB
6912	1217	2	the	the	DT
6912	1217	3	fat	fat	NN
6912	1217	4	or	or	CC
6912	1217	5	oil	oil	NN
6912	1217	6	to	to	IN
6912	1217	7	the	the	DT
6912	1217	8	sugar	sugar	NN
6912	1217	9	and	and	CC
6912	1217	10	egg	egg	NN
6912	1217	11	mixture	mixture	NN
6912	1217	12	.	.	.
6912	1218	1	Add	add	VB
6912	1218	2	the	the	DT
6912	1218	3	sour	sour	JJ
6912	1218	4	milk	milk	NN
6912	1218	5	and	and	CC
6912	1218	6	rolled	roll	VBD
6912	1218	7	oats	oat	NNS
6912	1218	8	.	.	.
6912	1219	1	Sift	sift	VB
6912	1219	2	the	the	DT
6912	1219	3	flour	flour	NN
6912	1219	4	,	,	,
6912	1219	5	then	then	RB
6912	1219	6	measure	measure	VB
6912	1219	7	it	-PRON-	PRP
6912	1219	8	.	.	.
6912	1220	1	Turn	turn	VB
6912	1220	2	it	-PRON-	PRP
6912	1220	3	into	into	IN
6912	1220	4	a	a	DT
6912	1220	5	sifter	sifter	NN
6912	1220	6	,	,	,
6912	1220	7	add	add	VB
6912	1220	8	the	the	DT
6912	1220	9	salt	salt	NN
6912	1220	10	,	,	,
6912	1220	11	baking	baking	NN
6912	1220	12	soda	soda	NN
6912	1220	13	,	,	,
6912	1220	14	and	and	CC
6912	1220	15	baking	baking	NN
6912	1220	16	powder	powder	NN
6912	1220	17	.	.	.
6912	1221	1	Sift	sift	VB
6912	1221	2	these	these	DT
6912	1221	3	dry	dry	JJ
6912	1221	4	ingredients	ingredient	NNS
6912	1221	5	into	into	IN
6912	1221	6	the	the	DT
6912	1221	7	first	first	JJ
6912	1221	8	mixture	mixture	NN
6912	1221	9	.	.	.
6912	1222	1	Wash	wash	VB
6912	1222	2	the	the	DT
6912	1222	3	raisins	raisin	NNS
6912	1222	4	,	,	,
6912	1222	5	dry	dry	VB
6912	1222	6	them	-PRON-	PRP
6912	1222	7	on	on	IN
6912	1222	8	a	a	DT
6912	1222	9	towel	towel	NN
6912	1222	10	,	,	,
6912	1222	11	then	then	RB
6912	1222	12	sprinkle	sprinkle	VB
6912	1222	13	a	a	DT
6912	1222	14	little	little	JJ
6912	1222	15	flour	flour	NN
6912	1222	16	over	over	IN
6912	1222	17	them	-PRON-	PRP
6912	1222	18	and	and	CC
6912	1222	19	add	add	VB
6912	1222	20	to	to	IN
6912	1222	21	the	the	DT
6912	1222	22	other	other	JJ
6912	1222	23	ingredients	ingredient	NNS
6912	1222	24	.	.	.
6912	1223	1	Mix	mix	VB
6912	1223	2	well	well	RB
6912	1223	3	and	and	CC
6912	1223	4	drop	drop	VB
6912	1223	5	the	the	DT
6912	1223	6	mixture	mixture	NN
6912	1223	7	by	by	IN
6912	1223	8	the	the	DT
6912	1223	9	teaspoonfuls	teaspoonful	NNS
6912	1223	10	on	on	IN
6912	1223	11	an	an	DT
6912	1223	12	oiled	oil	VBN
6912	1223	13	baking	baking	NN
6912	1223	14	sheet	sheet	NN
6912	1223	15	.	.	.
6912	1224	1	Bake	bake	VB
6912	1224	2	in	in	IN
6912	1224	3	a	a	DT
6912	1224	4	moderate	moderate	JJ
6912	1224	5	oven	oven	NN
6912	1224	6	(	(	-LRB-
6912	1224	7	375	375	CD
6912	1224	8	degrees	degree	NNS
6912	1224	9	F.	F.	NNP
6912	1224	10	)	)	-RRB-
6912	1224	11	until	until	IN
6912	1224	12	golden	golden	NNP
6912	1224	13	brown	brown	NNP
6912	1224	14	in	in	IN
6912	1224	15	color	color	NN
6912	1224	16	.	.	.
6912	1225	1	These	these	DT
6912	1225	2	cookies	cookie	NNS
6912	1225	3	may	may	MD
6912	1225	4	be	be	VB
6912	1225	5	served	serve	VBN
6912	1225	6	with	with	IN
6912	1225	7	coffee	coffee	NN
6912	1225	8	.	.	.
6912	1226	1	QUESTIONS	questions	NN
6912	1226	2	How	how	WRB
6912	1226	3	long	long	JJ
6912	1226	4	should	should	MD
6912	1226	5	coffee	coffee	VB
6912	1226	6	boil	boil	NN
6912	1226	7	?	?	.
6912	1227	1	Why	why	WRB
6912	1227	2	not	not	RB
6912	1227	3	boil	boil	VB
6912	1227	4	it	-PRON-	PRP
6912	1227	5	longer	long	RBR
6912	1227	6	?	?	.
6912	1228	1	When	when	WRB
6912	1228	2	the	the	DT
6912	1228	3	coffee	coffee	NN
6912	1228	4	is	be	VBZ
6912	1228	5	poured	pour	VBN
6912	1228	6	from	from	IN
6912	1228	7	the	the	DT
6912	1228	8	coffeepot	coffeepot	NN
6912	1228	9	,	,	,
6912	1228	10	examine	examine	VB
6912	1228	11	the	the	DT
6912	1228	12	grounds	ground	NNS
6912	1228	13	and	and	CC
6912	1228	14	then	then	RB
6912	1228	15	explain	explain	VB
6912	1228	16	the	the	DT
6912	1228	17	use	use	NN
6912	1228	18	of	of	IN
6912	1228	19	the	the	DT
6912	1228	20	egg	egg	NNP
6912	1228	21	white	white	NNP
6912	1228	22	and	and	CC
6912	1228	23	egg	egg	NN
6912	1228	24	-	-	HYPH
6912	1228	25	shell	shell	NNP
6912	1228	26	in	in	IN
6912	1228	27	preparing	prepare	VBG
6912	1228	28	coffee	coffee	NN
6912	1228	29	.	.	.
6912	1229	1	Why	why	WRB
6912	1229	2	is	be	VBZ
6912	1229	3	a	a	DT
6912	1229	4	cupful	cupful	NN
6912	1229	5	of	of	IN
6912	1229	6	coffee	coffee	NN
6912	1229	7	poured	pour	VBD
6912	1229	8	out	out	RP
6912	1229	9	and	and	CC
6912	1229	10	returned	return	VBD
6912	1229	11	to	to	IN
6912	1229	12	the	the	DT
6912	1229	13	coffeepot	coffeepot	NN
6912	1229	14	after	after	IN
6912	1229	15	the	the	DT
6912	1229	16	coffee	coffee	NN
6912	1229	17	is	be	VBZ
6912	1229	18	boiled	boil	VBN
6912	1229	19	?	?	.
6912	1230	1	Why	why	WRB
6912	1230	2	should	should	MD
6912	1230	3	cold	cold	VB
6912	1230	4	water	water	NN
6912	1230	5	be	be	VB
6912	1230	6	added	add	VBN
6912	1230	7	to	to	IN
6912	1230	8	coffee	coffee	NN
6912	1230	9	after	after	IN
6912	1230	10	boiling	boil	VBG
6912	1230	11	?	?	.
6912	1231	1	In	in	IN
6912	1231	2	what	what	WP
6912	1231	3	form,--ground	form,--ground	NNP
6912	1231	4	or	or	CC
6912	1231	5	whole,--should	whole,--should	NNP
6912	1231	6	coffee	coffee	NN
6912	1231	7	be	be	VB
6912	1231	8	purchased	purchase	VBN
6912	1231	9	?	?	.
6912	1232	1	Why	why	WRB
6912	1232	2	?	?	.
6912	1233	1	In	in	IN
6912	1233	2	what	what	WP
6912	1233	3	kind	kind	NN
6912	1233	4	of	of	IN
6912	1233	5	jars	jar	NNS
6912	1233	6	should	should	MD
6912	1233	7	tea	tea	NN
6912	1233	8	and	and	CC
6912	1233	9	coffee	coffee	NN
6912	1233	10	be	be	VB
6912	1233	11	kept	keep	VBN
6912	1233	12	?	?	.
6912	1234	1	Explain	explain	VB
6912	1234	2	.	.	.
6912	1235	1	How	how	WRB
6912	1235	2	many	many	JJ
6912	1235	3	cupfuls	cupful	NNS
6912	1235	4	in	in	IN
6912	1235	5	one	one	CD
6912	1235	6	pound	pound	NN
6912	1235	7	of	of	IN
6912	1235	8	coffee	coffee	NN
6912	1235	9	?	?	.
6912	1236	1	Estimate	estimate	VB
6912	1236	2	the	the	DT
6912	1236	3	number	number	NN
6912	1236	4	of	of	IN
6912	1236	5	heaping	heap	VBG
6912	1236	6	tablespoonfuls	tablespoonful	NNS
6912	1236	7	in	in	IN
6912	1236	8	one	one	CD
6912	1236	9	pound	pound	NN
6912	1236	10	of	of	IN
6912	1236	11	coffee	coffee	NN
6912	1236	12	.	.	.
6912	1237	1	What	what	WP
6912	1237	2	is	be	VBZ
6912	1237	3	the	the	DT
6912	1237	4	average	average	JJ
6912	1237	5	price	price	NN
6912	1237	6	per	per	IN
6912	1237	7	pound	pound	NN
6912	1237	8	of	of	IN
6912	1237	9	coffee	coffee	NN
6912	1237	10	?	?	.
6912	1238	1	RELATED	related	JJ
6912	1238	2	WORK	work	NN
6912	1238	3	LESSON	LESSON	NNP
6912	1238	4	IX	ix	NN
6912	1238	5	HOME	home	NN
6912	1238	6	PROJECTS	PROJECTS	NNP
6912	1238	7	[	[	-LRB-
6912	1238	8	Footnote	Footnote	NNP
6912	1238	9	16	16	CD
6912	1238	10	:	:	:
6912	1238	11	NOTE	NOTE	VBG
6912	1238	12	TO	to	IN
6912	1238	13	THE	the	DT
6912	1238	14	TEACHER.--One	teacher.--one	NN
6912	1238	15	of	of	IN
6912	1238	16	the	the	DT
6912	1238	17	most	most	RBS
6912	1238	18	insistent	insistent	JJ
6912	1238	19	ideas	idea	NNS
6912	1238	20	of	of	IN
6912	1238	21	modern	modern	JJ
6912	1238	22	educators	educator	NNS
6912	1238	23	is	be	VBZ
6912	1238	24	that	that	IN
6912	1238	25	the	the	DT
6912	1238	26	pupil	pupil	NN
6912	1238	27	be	be	VB
6912	1238	28	taught	teach	VBN
6912	1238	29	not	not	RB
6912	1238	30	merely	merely	RB
6912	1238	31	to	to	TO
6912	1238	32	get	get	VB
6912	1238	33	him	-PRON-	PRP
6912	1238	34	ready	ready	JJ
6912	1238	35	to	to	TO
6912	1238	36	live	live	VB
6912	1238	37	,	,	,
6912	1238	38	footnote	footnote	NN
6912	1238	39	:	:	:
6912	1238	40	but	but	CC
6912	1238	41	that	that	IN
6912	1238	42	he	-PRON-	PRP
6912	1238	43	be	be	VB
6912	1238	44	taught	teach	VBN
6912	1238	45	to	to	TO
6912	1238	46	live	live	VB
6912	1238	47	.	.	.
6912	1239	1	It	-PRON-	PRP
6912	1239	2	is	be	VBZ
6912	1239	3	thought	think	VBN
6912	1239	4	that	that	IN
6912	1239	5	the	the	DT
6912	1239	6	processes	process	NNS
6912	1239	7	of	of	IN
6912	1239	8	present	present	JJ
6912	1239	9	growth	growth	NN
6912	1239	10	will	will	MD
6912	1239	11	serve	serve	VB
6912	1239	12	as	as	IN
6912	1239	13	the	the	DT
6912	1239	14	best	good	JJS
6912	1239	15	training	training	NN
6912	1239	16	for	for	IN
6912	1239	17	future	future	JJ
6912	1239	18	needs	need	NNS
6912	1239	19	.	.	.
6912	1240	1	If	if	IN
6912	1240	2	the	the	DT
6912	1240	3	school	school	NN
6912	1240	4	girl	girl	NN
6912	1240	5	is	be	VBZ
6912	1240	6	living	live	VBG
6912	1240	7	in	in	IN
6912	1240	8	her	-PRON-	PRP$
6912	1240	9	home	home	NN
6912	1240	10	,	,	,
6912	1240	11	she	-PRON-	PRP
6912	1240	12	is	be	VBZ
6912	1240	13	in	in	IN
6912	1240	14	immediate	immediate	JJ
6912	1240	15	need	need	NN
6912	1240	16	of	of	IN
6912	1240	17	such	such	JJ
6912	1240	18	training	training	NN
6912	1240	19	as	as	IN
6912	1240	20	will	will	MD
6912	1240	21	help	help	VB
6912	1240	22	her	-PRON-	PRP
6912	1240	23	contribute	contribute	VB
6912	1240	24	her	-PRON-	PRP$
6912	1240	25	share	share	NN
6912	1240	26	to	to	IN
6912	1240	27	the	the	DT
6912	1240	28	workings	working	NNS
6912	1240	29	of	of	IN
6912	1240	30	her	-PRON-	PRP$
6912	1240	31	home	home	NN
6912	1240	32	.	.	.
6912	1241	1	To	to	IN
6912	1241	2	a	a	DT
6912	1241	3	certain	certain	JJ
6912	1241	4	degree	degree	NN
6912	1241	5	,	,	,
6912	1241	6	success	success	NN
6912	1241	7	in	in	IN
6912	1241	8	school	school	NN
6912	1241	9	activities	activity	NNS
6912	1241	10	can	can	MD
6912	1241	11	be	be	VB
6912	1241	12	measured	measure	VBN
6912	1241	13	by	by	IN
6912	1241	14	the	the	DT
6912	1241	15	way	way	NN
6912	1241	16	they	-PRON-	PRP
6912	1241	17	function	function	VBP
6912	1241	18	in	in	IN
6912	1241	19	the	the	DT
6912	1241	20	home	home	NN
6912	1241	21	.	.	.
6912	1242	1	Perhaps	perhaps	RB
6912	1242	2	there	there	EX
6912	1242	3	is	be	VBZ
6912	1242	4	no	no	DT
6912	1242	5	more	more	RBR
6912	1242	6	effective	effective	JJ
6912	1242	7	way	way	NN
6912	1242	8	of	of	IN
6912	1242	9	making	make	VBG
6912	1242	10	the	the	DT
6912	1242	11	school	school	NN
6912	1242	12	work	work	NN
6912	1242	13	function	function	NN
6912	1242	14	in	in	IN
6912	1242	15	the	the	DT
6912	1242	16	home	home	NN
6912	1242	17	than	than	IN
6912	1242	18	by	by	IN
6912	1242	19	the	the	DT
6912	1242	20	educative	educative	JJ
6912	1242	21	process	process	NN
6912	1242	22	called	call	VBD
6912	1242	23	the	the	DT
6912	1242	24	_	_	NNP
6912	1242	25	project	project	NN
6912	1242	26	_	_	NNP
6912	1242	27	.	.	.
6912	1243	1	Stevenson	Stevenson	NNP
6912	1243	2	defines	define	VBZ
6912	1243	3	a	a	DT
6912	1243	4	project	project	NN
6912	1243	5	_	_	NNP
6912	1243	6	as	as	IN
6912	1243	7	a	a	DT
6912	1243	8	problematic	problematic	JJ
6912	1243	9	act	act	NN
6912	1243	10	carried	carry	VBN
6912	1243	11	to	to	IN
6912	1243	12	completion	completion	NN
6912	1243	13	in	in	IN
6912	1243	14	its	-PRON-	PRP$
6912	1243	15	_	_	NNP
6912	1243	16	natural	natural	JJ
6912	1243	17	setting	setting	NN
6912	1243	18	,	,	,
6912	1243	19	while	while	IN
6912	1243	20	Kilpatrick	Kilpatrick	NNP
6912	1243	21	says	say	VBZ
6912	1243	22	_	_	NNP
6912	1243	23	a	a	DT
6912	1243	24	project	project	NN
6912	1243	25	is	be	VBZ
6912	1243	26	a	a	DT
6912	1243	27	whole-	whole-	NN
6912	1243	28	hearted	hearte	VBN
6912	1243	29	purposeful	purposeful	JJ
6912	1243	30	activity	activity	NN
6912	1243	31	proceeding	proceeding	NN
6912	1243	32	in	in	IN
6912	1243	33	a	a	DT
6912	1243	34	social	social	JJ
6912	1243	35	environment	environment	NN
6912	1243	36	_	_	NNP
6912	1243	37	.	.	.
6912	1244	1	In	in	IN
6912	1244	2	order	order	NN
6912	1244	3	to	to	TO
6912	1244	4	aid	aid	VB
6912	1244	5	the	the	DT
6912	1244	6	pupils	pupil	NNS
6912	1244	7	in	in	IN
6912	1244	8	their	-PRON-	PRP$
6912	1244	9	home	home	NN
6912	1244	10	work	work	NN
6912	1244	11	,	,	,
6912	1244	12	it	-PRON-	PRP
6912	1244	13	is	be	VBZ
6912	1244	14	necessary	necessary	JJ
6912	1244	15	to	to	TO
6912	1244	16	know	know	VB
6912	1244	17	the	the	DT
6912	1244	18	needs	need	NNS
6912	1244	19	of	of	IN
6912	1244	20	the	the	DT
6912	1244	21	home	home	NN
6912	1244	22	.	.	.
6912	1245	1	If	if	IN
6912	1245	2	possible	possible	JJ
6912	1245	3	,	,	,
6912	1245	4	interest	interest	NN
6912	1245	5	and	and	CC
6912	1245	6	cooperation	cooperation	NN
6912	1245	7	of	of	IN
6912	1245	8	the	the	DT
6912	1245	9	pupils	pupil	NNS
6912	1245	10	'	'	POS
6912	1245	11	mothers	mother	NNS
6912	1245	12	in	in	IN
6912	1245	13	this	this	DT
6912	1245	14	matter	matter	NN
6912	1245	15	should	should	MD
6912	1245	16	be	be	VB
6912	1245	17	secured	secure	VBN
6912	1245	18	.	.	.
6912	1246	1	It	-PRON-	PRP
6912	1246	2	is	be	VBZ
6912	1246	3	hoped	hope	VBN
6912	1246	4	that	that	IN
6912	1246	5	the	the	DT
6912	1246	6	afternoon	afternoon	NN
6912	1246	7	tea	tea	NN
6912	1246	8	suggested	suggest	VBD
6912	1246	9	in	in	IN
6912	1246	10	the	the	DT
6912	1246	11	following	follow	VBG
6912	1246	12	lesson	lesson	NN
6912	1246	13	may	may	MD
6912	1246	14	afford	afford	VB
6912	1246	15	means	mean	NNS
6912	1246	16	for	for	IN
6912	1246	17	the	the	DT
6912	1246	18	teacher	teacher	NN
6912	1246	19	to	to	TO
6912	1246	20	become	become	VB
6912	1246	21	acquainted	acquaint	VBN
6912	1246	22	with	with	IN
6912	1246	23	the	the	DT
6912	1246	24	mother	mother	NN
6912	1246	25	to	to	TO
6912	1246	26	find	find	VB
6912	1246	27	out	out	RP
6912	1246	28	something	something	NN
6912	1246	29	of	of	IN
6912	1246	30	the	the	DT
6912	1246	31	needs	need	NNS
6912	1246	32	of	of	IN
6912	1246	33	the	the	DT
6912	1246	34	home	home	NN
6912	1246	35	and	and	CC
6912	1246	36	to	to	TO
6912	1246	37	secure	secure	VB
6912	1246	38	the	the	DT
6912	1246	39	mother	mother	NN
6912	1246	40	's	's	POS
6912	1246	41	cooperation	cooperation	NN
6912	1246	42	for	for	IN
6912	1246	43	her	-PRON-	PRP$
6912	1246	44	daughter	daughter	NN
6912	1246	45	's	's	POS
6912	1246	46	work	work	NN
6912	1246	47	in	in	IN
6912	1246	48	the	the	DT
6912	1246	49	home	home	NN
6912	1246	50	.	.	.
6912	1247	1	In	in	IN
6912	1247	2	order	order	NN
6912	1247	3	to	to	TO
6912	1247	4	assign	assign	VB
6912	1247	5	definite	definite	JJ
6912	1247	6	projects	project	NNS
6912	1247	7	to	to	IN
6912	1247	8	the	the	DT
6912	1247	9	pupils	pupil	NNS
6912	1247	10	,	,	,
6912	1247	11	it	-PRON-	PRP
6912	1247	12	will	will	MD
6912	1247	13	be	be	VB
6912	1247	14	necessary	necessary	JJ
6912	1247	15	to	to	TO
6912	1247	16	confer	confer	VB
6912	1247	17	with	with	IN
6912	1247	18	the	the	DT
6912	1247	19	girl	girl	NN
6912	1247	20	.	.	.
6912	1248	1	By	by	IN
6912	1248	2	discussing	discuss	VBG
6912	1248	3	plans	plan	NNS
6912	1248	4	for	for	IN
6912	1248	5	home	home	NN
6912	1248	6	work	work	NN
6912	1248	7	you	-PRON-	PRP
6912	1248	8	can	can	MD
6912	1248	9	doubtless	doubtless	RB
6912	1248	10	discover	discover	VB
6912	1248	11	what	what	WDT
6912	1248	12	type	type	NN
6912	1248	13	of	of	IN
6912	1248	14	work	work	NN
6912	1248	15	interests	interest	NNS
6912	1248	16	her	-PRON-	PRP
6912	1248	17	and	and	CC
6912	1248	18	what	what	WP
6912	1248	19	she	-PRON-	PRP
6912	1248	20	can	can	MD
6912	1248	21	contribute	contribute	VB
6912	1248	22	with	with	IN
6912	1248	23	profit	profit	NN
6912	1248	24	to	to	IN
6912	1248	25	her	-PRON-	PRP$
6912	1248	26	home	home	NN
6912	1248	27	.	.	.
6912	1249	1	You	-PRON-	PRP
6912	1249	2	can	can	MD
6912	1249	3	thus	thus	RB
6912	1249	4	assign	assign	VB
6912	1249	5	a	a	DT
6912	1249	6	project	project	NN
6912	1249	7	which	which	WDT
6912	1249	8	will	will	MD
6912	1249	9	be	be	VB
6912	1249	10	performed	perform	VBN
6912	1249	11	in	in	IN
6912	1249	12	a	a	DT
6912	1249	13	"	"	``
6912	1249	14	hearty	hearty	JJ
6912	1249	15	"	"	''
6912	1249	16	manner	manner	NN
6912	1249	17	.	.	.
6912	1250	1	Definite	definite	JJ
6912	1250	2	plans	plan	NNS
6912	1250	3	should	should	MD
6912	1250	4	be	be	VB
6912	1250	5	made	make	VBN
6912	1250	6	for	for	IN
6912	1250	7	carrying	carry	VBG
6912	1250	8	out	out	RP
6912	1250	9	the	the	DT
6912	1250	10	work	work	NN
6912	1250	11	in	in	IN
6912	1250	12	the	the	DT
6912	1250	13	home	home	NN
6912	1250	14	.	.	.
6912	1251	1	For	for	IN
6912	1251	2	successful	successful	JJ
6912	1251	3	results	result	NNS
6912	1251	4	it	-PRON-	PRP
6912	1251	5	is	be	VBZ
6912	1251	6	most	most	RBS
6912	1251	7	necessary	necessary	JJ
6912	1251	8	that	that	IN
6912	1251	9	the	the	DT
6912	1251	10	pupil	pupil	NN
6912	1251	11	understand	understand	VBP
6912	1251	12	that	that	IN
6912	1251	13	a	a	DT
6912	1251	14	project	project	NN
6912	1251	15	is	be	VBZ
6912	1251	16	an	an	DT
6912	1251	17	act	act	NN
6912	1251	18	which	which	WDT
6912	1251	19	involves	involve	VBZ
6912	1251	20	_	_	NNP
6912	1251	21	mental	mental	JJ
6912	1251	22	effort	effort	NN
6912	1251	23	_	_	NNP
6912	1251	24	,	,	,
6912	1251	25	and	and	CC
6912	1251	26	that	that	IN
6912	1251	27	the	the	DT
6912	1251	28	activity	activity	NN
6912	1251	29	must	must	MD
6912	1251	30	be	be	VB
6912	1251	31	_	_	NNP
6912	1251	32	carried	carry	VBN
6912	1251	33	_	_	NNP
6912	1251	34	to	to	IN
6912	1251	35	_	_	NNP
6912	1251	36	completion	completion	NN
6912	1251	37	_	_	NNP
6912	1251	38	.	.	.
6912	1252	1	The	the	DT
6912	1252	2	fact	fact	NN
6912	1252	3	that	that	IN
6912	1252	4	the	the	DT
6912	1252	5	project	project	NN
6912	1252	6	is	be	VBZ
6912	1252	7	to	to	TO
6912	1252	8	be	be	VB
6912	1252	9	performed	perform	VBN
6912	1252	10	in	in	IN
6912	1252	11	the	the	DT
6912	1252	12	home	home	NN
6912	1252	13	carries	carry	VBZ
6912	1252	14	out	out	RP
6912	1252	15	one	one	CD
6912	1252	16	of	of	IN
6912	1252	17	the	the	DT
6912	1252	18	premises	premise	NNS
6912	1252	19	of	of	IN
6912	1252	20	the	the	DT
6912	1252	21	project	project	NN
6912	1252	22	,	,	,
6912	1252	23	viz	viz	NNP
6912	1252	24	.	.	NNP
6912	1252	25	,	,	,
6912	1252	26	that	that	IN
6912	1252	27	the	the	DT
6912	1252	28	act	act	NN
6912	1252	29	be	be	VB
6912	1252	30	performed	perform	VBN
6912	1252	31	in	in	IN
6912	1252	32	its	-PRON-	PRP$
6912	1252	33	natural	natural	JJ
6912	1252	34	setting	setting	NN
6912	1252	35	or	or	CC
6912	1252	36	in	in	IN
6912	1252	37	a	a	DT
6912	1252	38	social	social	JJ
6912	1252	39	environment	environment	NN
6912	1252	40	.	.	.
6912	1253	1	Reports	report	NNS
6912	1253	2	concerning	concern	VBG
6912	1253	3	the	the	DT
6912	1253	4	progress	progress	NN
6912	1253	5	and	and	CC
6912	1253	6	results	result	NNS
6912	1253	7	of	of	IN
6912	1253	8	work	work	NN
6912	1253	9	should	should	MD
6912	1253	10	be	be	VB
6912	1253	11	submitted	submit	VBN
6912	1253	12	by	by	IN
6912	1253	13	the	the	DT
6912	1253	14	pupil	pupil	NN
6912	1253	15	.	.	.
6912	1254	1	Home	home	NN
6912	1254	2	visitation	visitation	NN
6912	1254	3	on	on	IN
6912	1254	4	the	the	DT
6912	1254	5	part	part	NN
6912	1254	6	of	of	IN
6912	1254	7	the	the	DT
6912	1254	8	teacher	teacher	NN
6912	1254	9	is	be	VBZ
6912	1254	10	most	most	RBS
6912	1254	11	desirable	desirable	JJ
6912	1254	12	and	and	CC
6912	1254	13	in	in	IN
6912	1254	14	most	most	JJS
6912	1254	15	cases	case	NNS
6912	1254	16	necessary	necessary	JJ
6912	1254	17	for	for	IN
6912	1254	18	satisfactory	satisfactory	JJ
6912	1254	19	results	result	NNS
6912	1254	20	.	.	.
6912	1255	1	The	the	DT
6912	1255	2	following	follow	VBG
6912	1255	3	articles	article	NNS
6912	1255	4	regarding	regard	VBG
6912	1255	5	Projects	project	NNS
6912	1255	6	are	be	VBP
6912	1255	7	most	most	RBS
6912	1255	8	illuminating	illuminating	JJ
6912	1255	9	:	:	:
6912	1255	10	Teachers	Teachers	NNPS
6912	1255	11	College	College	NNP
6912	1255	12	Record	Record	NNP
6912	1255	13	,	,	,
6912	1255	14	Volume	volume	NN
6912	1255	15	XIX	XIX	NNP
6912	1255	16	,	,	,
6912	1255	17	Number	number	NN
6912	1255	18	4	4	CD
6912	1255	19	(	(	-LRB-
6912	1255	20	Sept.	September	NNP
6912	1255	21	1918	1918	CD
6912	1255	22	)	)	-RRB-
6912	1255	23	,	,	,
6912	1255	24	"	"	``
6912	1255	25	The	the	DT
6912	1255	26	Project	Project	NNP
6912	1255	27	Method	method	NN
6912	1255	28	"	"	''
6912	1255	29	by	by	IN
6912	1255	30	William	William	NNP
6912	1255	31	H.	H.	NNP
6912	1255	32	Kilpatrick	Kilpatrick	NNP
6912	1255	33	;	;	:
6912	1255	34	The	the	DT
6912	1255	35	Journal	Journal	NNP
6912	1255	36	of	of	IN
6912	1255	37	Home	Home	NNP
6912	1255	38	Economics	Economics	NNP
6912	1255	39	,	,	,
6912	1255	40	Volume	volume	NN
6912	1255	41	X	x	NN
6912	1255	42	,	,	,
6912	1255	43	Number	number	NN
6912	1255	44	3	3	CD
6912	1255	45	(	(	-LRB-
6912	1255	46	Mar.	March	NNP
6912	1256	1	1918	1918	CD
6912	1256	2	)	)	-RRB-
6912	1256	3	,	,	,
6912	1256	4	"	"	``
6912	1256	5	The	the	DT
6912	1256	6	Project	Project	NNP
6912	1256	7	in	in	IN
6912	1256	8	Home	Home	NNP
6912	1256	9	Economics	Economics	NNP
6912	1256	10	Teaching	Teaching	NNP
6912	1256	11	"	"	''
6912	1256	12	by	by	IN
6912	1256	13	W.	W.	NNP
6912	1256	14	W.	W.	NNP
6912	1256	15	Charters	Charters	NNP
6912	1256	16	;	;	:
6912	1256	17	School	School	NNP
6912	1256	18	Science	Science	NNP
6912	1256	19	and	and	CC
6912	1256	20	Mathematics	Mathematics	NNP
6912	1256	21	,	,	,
6912	1256	22	Volume	volume	NN
6912	1256	23	XIX	xix	NN
6912	1256	24	(	(	-LRB-
6912	1256	25	Jan.	January	NNP
6912	1256	26	1919	1919	CD
6912	1256	27	)	)	-RRB-
6912	1256	28	,	,	,
6912	1256	29	"	"	``
6912	1256	30	The	the	DT
6912	1256	31	Project	Project	NNP
6912	1256	32	in	in	IN
6912	1256	33	Science	Science	NNP
6912	1256	34	Teaching	Teaching	NNP
6912	1256	35	"	"	''
6912	1256	36	by	by	IN
6912	1256	37	John	John	NNP
6912	1256	38	Alford	Alford	NNP
6912	1256	39	Stevenson	Stevenson	NNP
6912	1256	40	.	.	.
6912	1256	41	]	]	-RRB-
6912	1257	1	WORTHY	WORTHY	NNP
6912	1257	2	HOME	HOME	NNP
6912	1257	3	MEMBERSHIP.--Each	MEMBERSHIP.--Each	NNP
6912	1257	4	member	member	NN
6912	1257	5	of	of	IN
6912	1257	6	a	a	DT
6912	1257	7	home	home	NN
6912	1257	8	has	have	VBZ
6912	1257	9	certain	certain	JJ
6912	1257	10	obligations	obligation	NNS
6912	1257	11	to	to	TO
6912	1257	12	fulfill	fulfill	VB
6912	1257	13	.	.	.
6912	1258	1	The	the	DT
6912	1258	2	course	course	NN
6912	1258	3	in	in	IN
6912	1258	4	foods	food	NNS
6912	1258	5	which	which	WDT
6912	1258	6	you	-PRON-	PRP
6912	1258	7	are	be	VBP
6912	1258	8	following	follow	VBG
6912	1258	9	in	in	IN
6912	1258	10	school	school	NN
6912	1258	11	offers	offer	VBZ
6912	1258	12	an	an	DT
6912	1258	13	unusual	unusual	JJ
6912	1258	14	opportunity	opportunity	NN
6912	1258	15	for	for	IN
6912	1258	16	you	-PRON-	PRP
6912	1258	17	to	to	TO
6912	1258	18	contribute	contribute	VB
6912	1258	19	your	-PRON-	PRP$
6912	1258	20	share	share	NN
6912	1258	21	in	in	IN
6912	1258	22	performing	perform	VBG
6912	1258	23	home	home	NN
6912	1258	24	duties	duty	NNS
6912	1258	25	.	.	.
6912	1259	1	In	in	IN
6912	1259	2	a	a	DT
6912	1259	3	most	most	RBS
6912	1259	4	definite	definite	JJ
6912	1259	5	way	way	NN
6912	1259	6	,	,	,
6912	1259	7	it	-PRON-	PRP
6912	1259	8	may	may	MD
6912	1259	9	help	help	VB
6912	1259	10	you	-PRON-	PRP
6912	1259	11	to	to	TO
6912	1259	12	qualify	qualify	VB
6912	1259	13	for	for	IN
6912	1259	14	"	"	``
6912	1259	15	worthy	worthy	NNP
6912	1259	16	home	home	NN
6912	1259	17	membership	membership	NN
6912	1259	18	.	.	.
6912	1259	19	"	"	''
6912	1260	1	APPLYING	APPLYING	NNP
6912	1260	2	SCHOOL	school	NN
6912	1260	3	ACTIVITIES	activity	NNS
6912	1260	4	TO	to	IN
6912	1260	5	HOME	home	NN
6912	1260	6	WORK.--There	WORK.--There	NNP
6912	1260	7	is	be	VBZ
6912	1260	8	no	no	DT
6912	1260	9	more	more	RBR
6912	1260	10	effective	effective	JJ
6912	1260	11	way	way	NN
6912	1260	12	of	of	IN
6912	1260	13	gaining	gain	VBG
6912	1260	14	skill	skill	NN
6912	1260	15	in	in	IN
6912	1260	16	cooking	cooking	NN
6912	1260	17	and	and	CC
6912	1260	18	housekeeping	housekeeping	NN
6912	1260	19	than	than	IN
6912	1260	20	by	by	IN
6912	1260	21	applying	apply	VBG
6912	1260	22	the	the	DT
6912	1260	23	methods	method	NNS
6912	1260	24	learned	learn	VBN
6912	1260	25	at	at	IN
6912	1260	26	school	school	NN
6912	1260	27	in	in	IN
6912	1260	28	your	-PRON-	PRP$
6912	1260	29	home	home	NN
6912	1260	30	.	.	.
6912	1261	1	It	-PRON-	PRP
6912	1261	2	is	be	VBZ
6912	1261	3	not	not	RB
6912	1261	4	enough	enough	JJ
6912	1261	5	for	for	IN
6912	1261	6	you	-PRON-	PRP
6912	1261	7	to	to	TO
6912	1261	8	make	make	VB
6912	1261	9	cookies	cookie	NNS
6912	1261	10	or	or	CC
6912	1261	11	cook	cook	VB
6912	1261	12	potatoes	potato	NNS
6912	1261	13	once	once	RB
6912	1261	14	in	in	IN
6912	1261	15	the	the	DT
6912	1261	16	school	school	NN
6912	1261	17	kitchen	kitchen	NN
6912	1261	18	.	.	.
6912	1262	1	If	if	IN
6912	1262	2	you	-PRON-	PRP
6912	1262	3	would	would	MD
6912	1262	4	become	become	VB
6912	1262	5	an	an	DT
6912	1262	6	expert	expert	NN
6912	1262	7	in	in	IN
6912	1262	8	these	these	DT
6912	1262	9	processes	process	NNS
6912	1262	10	,	,	,
6912	1262	11	repeat	repeat	VB
6912	1262	12	them	-PRON-	PRP
6912	1262	13	many	many	JJ
6912	1262	14	times	time	NNS
6912	1262	15	in	in	IN
6912	1262	16	your	-PRON-	PRP$
6912	1262	17	home	home	NN
6912	1262	18	.	.	.
6912	1263	1	Your	-PRON-	PRP$
6912	1263	2	efforts	effort	NNS
6912	1263	3	will	will	MD
6912	1263	4	be	be	VB
6912	1263	5	more	more	RBR
6912	1263	6	than	than	IN
6912	1263	7	repaid	repay	VBN
6912	1263	8	by	by	IN
6912	1263	9	your	-PRON-	PRP$
6912	1263	10	own	own	JJ
6912	1263	11	growth	growth	NN
6912	1263	12	and	and	CC
6912	1263	13	by	by	IN
6912	1263	14	the	the	DT
6912	1263	15	satisfaction	satisfaction	NN
6912	1263	16	your	-PRON-	PRP$
6912	1263	17	achievements	achievement	NNS
6912	1263	18	will	will	MD
6912	1263	19	bring	bring	VB
6912	1263	20	to	to	IN
6912	1263	21	the	the	DT
6912	1263	22	entire	entire	JJ
6912	1263	23	household	household	NN
6912	1263	24	.	.	.
6912	1264	1	Discuss	discuss	VB
6912	1264	2	your	-PRON-	PRP$
6912	1264	3	school	school	NN
6912	1264	4	work	work	NN
6912	1264	5	in	in	IN
6912	1264	6	food	food	NN
6912	1264	7	study	study	NN
6912	1264	8	with	with	IN
6912	1264	9	your	-PRON-	PRP$
6912	1264	10	mother	mother	NN
6912	1264	11	.	.	.
6912	1265	1	You	-PRON-	PRP
6912	1265	2	will	will	MD
6912	1265	3	doubtless	doubtless	RB
6912	1265	4	find	find	VB
6912	1265	5	many	many	JJ
6912	1265	6	things	thing	NNS
6912	1265	7	of	of	IN
6912	1265	8	mutual	mutual	JJ
6912	1265	9	interest	interest	NN
6912	1265	10	and	and	CC
6912	1265	11	your	-PRON-	PRP$
6912	1265	12	mother	mother	NN
6912	1265	13	will	will	MD
6912	1265	14	be	be	VB
6912	1265	15	glad	glad	JJ
6912	1265	16	to	to	TO
6912	1265	17	have	have	VB
6912	1265	18	your	-PRON-	PRP$
6912	1265	19	cooperation	cooperation	NN
6912	1265	20	in	in	IN
6912	1265	21	housekeeping	housekeep	VBG
6912	1265	22	.	.	.
6912	1266	1	Household	household	NN
6912	1266	2	duties	duty	NNS
6912	1266	3	assigned	assign	VBN
6912	1266	4	by	by	IN
6912	1266	5	the	the	DT
6912	1266	6	teacher	teacher	NN
6912	1266	7	and	and	CC
6912	1266	8	performed	perform	VBN
6912	1266	9	in	in	IN
6912	1266	10	the	the	DT
6912	1266	11	home	home	NN
6912	1266	12	with	with	IN
6912	1266	13	a	a	DT
6912	1266	14	determination	determination	NN
6912	1266	15	to	to	TO
6912	1266	16	accomplish	accomplish	VB
6912	1266	17	a	a	DT
6912	1266	18	definite	definite	JJ
6912	1266	19	aim	aim	NN
6912	1266	20	,	,	,
6912	1266	21	we	-PRON-	PRP
6912	1266	22	will	will	MD
6912	1266	23	term	term	VB
6912	1266	24	"	"	``
6912	1266	25	Home	Home	NNP
6912	1266	26	Projects	Projects	NNPS
6912	1266	27	.	.	.
6912	1266	28	"	"	''
6912	1267	1	To	to	TO
6912	1267	2	secure	secure	VB
6912	1267	3	successful	successful	JJ
6912	1267	4	results	result	NNS
6912	1267	5	,	,	,
6912	1267	6	your	-PRON-	PRP$
6912	1267	7	home	home	NN
6912	1267	8	work	work	NN
6912	1267	9	must	must	MD
6912	1267	10	be	be	VB
6912	1267	11	done	do	VBN
6912	1267	12	_	_	NNP
6912	1267	13	thoughtfully	thoughtfully	RB
6912	1267	14	_	_	NNP
6912	1267	15	,	,	,
6912	1267	16	and	and	CC
6912	1267	17	_	_	NNP
6912	1267	18	earnestly	earnestly	RB
6912	1267	19	_	_	NNP
6912	1267	20	,	,	,
6912	1267	21	and	and	CC
6912	1267	22	in	in	IN
6912	1267	23	a	a	DT
6912	1267	24	_	_	NNP
6912	1267	25	whole	whole	RB
6912	1267	26	-	-	HYPH
6912	1267	27	hearted	hearted	JJ
6912	1267	28	_	_	NNP
6912	1267	29	way	way	NN
6912	1267	30	.	.	.
6912	1268	1	We	-PRON-	PRP
6912	1268	2	shall	shall	MD
6912	1268	3	suppose	suppose	VB
6912	1268	4	,	,	,
6912	1268	5	for	for	IN
6912	1268	6	example	example	NN
6912	1268	7	,	,	,
6912	1268	8	that	that	IN
6912	1268	9	your	-PRON-	PRP$
6912	1268	10	teacher	teacher	NN
6912	1268	11	assigns	assign	VBZ
6912	1268	12	you	-PRON-	PRP
6912	1268	13	the	the	DT
6912	1268	14	home	home	NN
6912	1268	15	project	project	NN
6912	1268	16	of	of	IN
6912	1268	17	setting	set	VBG
6912	1268	18	the	the	DT
6912	1268	19	table	table	NN
6912	1268	20	of	of	IN
6912	1268	21	the	the	DT
6912	1268	22	evening	evening	NN
6912	1268	23	meal	meal	NN
6912	1268	24	for	for	IN
6912	1268	25	one	one	CD
6912	1268	26	week	week	NN
6912	1268	27	.	.	.
6912	1269	1	She	-PRON-	PRP
6912	1269	2	also	also	RB
6912	1269	3	instructs	instruct	VBZ
6912	1269	4	you	-PRON-	PRP
6912	1269	5	to	to	TO
6912	1269	6	keep	keep	VB
6912	1269	7	in	in	IN
6912	1269	8	mind	mind	NN
6912	1269	9	the	the	DT
6912	1269	10	following	follow	VBG
6912	1269	11	aims	aim	NNS
6912	1269	12	:	:	:
6912	1269	13	(	(	-LRB-
6912	1269	14	1	1	LS
6912	1269	15	)	)	-RRB-
6912	1269	16	To	to	TO
6912	1269	17	make	make	VB
6912	1269	18	as	as	RB
6912	1269	19	few	few	JJ
6912	1269	20	trips	trip	NNS
6912	1269	21	as	as	IN
6912	1269	22	possible	possible	JJ
6912	1269	23	from	from	IN
6912	1269	24	the	the	DT
6912	1269	25	cupboard	cupboard	NN
6912	1269	26	to	to	IN
6912	1269	27	the	the	DT
6912	1269	28	dining	dining	NN
6912	1269	29	table	table	NN
6912	1269	30	.	.	.
6912	1270	1	(	(	-LRB-
6912	1270	2	2	2	LS
6912	1270	3	)	)	-RRB-
6912	1270	4	To	to	TO
6912	1270	5	plan	plan	VB
6912	1270	6	the	the	DT
6912	1270	7	entire	entire	JJ
6912	1270	8	number	number	NN
6912	1270	9	of	of	IN
6912	1270	10	dishes	dish	NNS
6912	1270	11	,	,	,
6912	1270	12	knives	knife	NNS
6912	1270	13	,	,	,
6912	1270	14	forks	fork	NNS
6912	1270	15	,	,	,
6912	1270	16	spoons	spoon	NNS
6912	1270	17	,	,	,
6912	1270	18	and	and	CC
6912	1270	19	other	other	JJ
6912	1270	20	things	thing	NNS
6912	1270	21	needed	need	VBN
6912	1270	22	during	during	IN
6912	1270	23	the	the	DT
6912	1270	24	meal	meal	NN
6912	1270	25	,	,	,
6912	1270	26	and	and	CC
6912	1270	27	then	then	RB
6912	1270	28	place	place	VB
6912	1270	29	these	these	DT
6912	1270	30	on	on	IN
6912	1270	31	the	the	DT
6912	1270	32	dining	dining	NN
6912	1270	33	table	table	NN
6912	1270	34	or	or	CC
6912	1270	35	other	other	JJ
6912	1270	36	suitable	suitable	JJ
6912	1270	37	place	place	NN
6912	1270	38	where	where	WRB
6912	1270	39	they	-PRON-	PRP
6912	1270	40	may	may	MD
6912	1270	41	be	be	VB
6912	1270	42	conveniently	conveniently	RB
6912	1270	43	obtained	obtain	VBN
6912	1270	44	when	when	WRB
6912	1270	45	the	the	DT
6912	1270	46	meal	meal	NN
6912	1270	47	is	be	VBZ
6912	1270	48	being	be	VBG
6912	1270	49	served	serve	VBN
6912	1270	50	.	.	.
6912	1271	1	In	in	IN
6912	1271	2	order	order	NN
6912	1271	3	to	to	TO
6912	1271	4	accomplish	accomplish	VB
6912	1271	5	these	these	DT
6912	1271	6	things	thing	NNS
6912	1271	7	,	,	,
6912	1271	8	you	-PRON-	PRP
6912	1271	9	must	must	MD
6912	1271	10	work	work	VB
6912	1271	11	with	with	IN
6912	1271	12	a	a	DT
6912	1271	13	_	_	NNP
6912	1271	14	determination	determination	NN
6912	1271	15	_	_	NNP
6912	1271	16	to	to	TO
6912	1271	17	succeed	succeed	VB
6912	1271	18	at	at	IN
6912	1271	19	what	what	WP
6912	1271	20	you	-PRON-	PRP
6912	1271	21	are	be	VBP
6912	1271	22	doing	do	VBG
6912	1271	23	and	and	CC
6912	1271	24	to	to	TO
6912	1271	25	keep	keep	VB
6912	1271	26	your	-PRON-	PRP$
6912	1271	27	mind	mind	NN
6912	1271	28	steadfastly	steadfastly	RB
6912	1271	29	on	on	IN
6912	1271	30	the	the	DT
6912	1271	31	work	work	NN
6912	1271	32	at	at	IN
6912	1271	33	hand	hand	NN
6912	1271	34	.	.	.
6912	1272	1	With	with	IN
6912	1272	2	such	such	PDT
6912	1272	3	an	an	DT
6912	1272	4	attitude	attitude	NN
6912	1272	5	toward	toward	IN
6912	1272	6	your	-PRON-	PRP$
6912	1272	7	work	work	NN
6912	1272	8	you	-PRON-	PRP
6912	1272	9	will	will	MD
6912	1272	10	doubtless	doubtless	RB
6912	1272	11	have	have	VB
6912	1272	12	accomplished	accomplish	VBN
6912	1272	13	several	several	JJ
6912	1272	14	things	thing	NNS
6912	1272	15	by	by	IN
6912	1272	16	the	the	DT
6912	1272	17	end	end	NN
6912	1272	18	of	of	IN
6912	1272	19	a	a	DT
6912	1272	20	week	week	NN
6912	1272	21	.	.	.
6912	1273	1	You	-PRON-	PRP
6912	1273	2	will	will	MD
6912	1273	3	have	have	VB
6912	1273	4	set	set	VBN
6912	1273	5	the	the	DT
6912	1273	6	table	table	NN
6912	1273	7	in	in	IN
6912	1273	8	an	an	DT
6912	1273	9	orderly	orderly	JJ
6912	1273	10	manner	manner	NN
6912	1273	11	,	,	,
6912	1273	12	and	and	CC
6912	1273	13	thus	thus	RB
6912	1273	14	have	have	VBP
6912	1273	15	given	give	VBN
6912	1273	16	real	real	JJ
6912	1273	17	assistance	assistance	NN
6912	1273	18	and	and	CC
6912	1273	19	satisfaction	satisfaction	NN
6912	1273	20	to	to	IN
6912	1273	21	the	the	DT
6912	1273	22	members	member	NNS
6912	1273	23	of	of	IN
6912	1273	24	your	-PRON-	PRP$
6912	1273	25	family	family	NN
6912	1273	26	;	;	:
6912	1273	27	you	-PRON-	PRP
6912	1273	28	will	will	MD
6912	1273	29	have	have	VB
6912	1273	30	become	become	VBN
6912	1273	31	more	more	RBR
6912	1273	32	skilful	skilful	JJ
6912	1273	33	in	in	IN
6912	1273	34	spreading	spread	VBG
6912	1273	35	the	the	DT
6912	1273	36	table	table	NN
6912	1273	37	,	,	,
6912	1273	38	and	and	CC
6912	1273	39	you	-PRON-	PRP
6912	1273	40	will	will	MD
6912	1273	41	have	have	VB
6912	1273	42	made	make	VBN
6912	1273	43	it	-PRON-	PRP
6912	1273	44	possible	possible	JJ
6912	1273	45	to	to	TO
6912	1273	46	spend	spend	VB
6912	1273	47	less	less	JJR
6912	1273	48	time	time	NN
6912	1273	49	in	in	IN
6912	1273	50	setting	set	VBG
6912	1273	51	the	the	DT
6912	1273	52	table	table	NN
6912	1273	53	in	in	IN
6912	1273	54	the	the	DT
6912	1273	55	future	future	NN
6912	1273	56	.	.	.
6912	1274	1	You	-PRON-	PRP
6912	1274	2	could	could	MD
6912	1274	3	not	not	RB
6912	1274	4	have	have	VB
6912	1274	5	accomplished	accomplish	VBN
6912	1274	6	all	all	PDT
6912	1274	7	this	this	DT
6912	1274	8	if	if	IN
6912	1274	9	you	-PRON-	PRP
6912	1274	10	had	have	VBD
6912	1274	11	not	not	RB
6912	1274	12	earnestly	earnestly	RB
6912	1274	13	thought	think	VBN
6912	1274	14	as	as	IN
6912	1274	15	you	-PRON-	PRP
6912	1274	16	worked	work	VBD
6912	1274	17	.	.	.
6912	1275	1	You	-PRON-	PRP
6912	1275	2	will	will	MD
6912	1275	3	find	find	VB
6912	1275	4	it	-PRON-	PRP
6912	1275	5	interesting	interesting	JJ
6912	1275	6	and	and	CC
6912	1275	7	beneficial	beneficial	JJ
6912	1275	8	to	to	TO
6912	1275	9	make	make	VB
6912	1275	10	each	each	DT
6912	1275	11	assignment	assignment	NN
6912	1275	12	of	of	IN
6912	1275	13	home	home	NN
6912	1275	14	work	work	NN
6912	1275	15	as	as	RB
6912	1275	16	complete	complete	JJ
6912	1275	17	as	as	IN
6912	1275	18	possible	possible	JJ
6912	1275	19	.	.	.
6912	1276	1	If	if	IN
6912	1276	2	,	,	,
6912	1276	3	for	for	IN
6912	1276	4	example	example	NN
6912	1276	5	,	,	,
6912	1276	6	you	-PRON-	PRP
6912	1276	7	are	be	VBP
6912	1276	8	to	to	TO
6912	1276	9	make	make	VB
6912	1276	10	cakes	cake	NNS
6912	1276	11	,	,	,
6912	1276	12	it	-PRON-	PRP
6912	1276	13	will	will	MD
6912	1276	14	be	be	VB
6912	1276	15	most	most	RBS
6912	1276	16	desirable	desirable	JJ
6912	1276	17	if	if	IN
6912	1276	18	you	-PRON-	PRP
6912	1276	19	not	not	RB
6912	1276	20	only	only	RB
6912	1276	21	mix	mix	VBP
6912	1276	22	and	and	CC
6912	1276	23	bake	bake	VB
6912	1276	24	cakes	cake	NNS
6912	1276	25	,	,	,
6912	1276	26	but	but	CC
6912	1276	27	,	,	,
6912	1276	28	if	if	IN
6912	1276	29	possible	possible	JJ
6912	1276	30	,	,	,
6912	1276	31	select	select	JJ
6912	1276	32	and	and	CC
6912	1276	33	purchase	purchase	VB
6912	1276	34	the	the	DT
6912	1276	35	materials	material	NNS
6912	1276	36	for	for	IN
6912	1276	37	them	-PRON-	PRP
6912	1276	38	and	and	CC
6912	1276	39	compute	compute	VB
6912	1276	40	their	-PRON-	PRP$
6912	1276	41	cost	cost	NN
6912	1276	42	.	.	.
6912	1277	1	Suggestions	suggestion	NNS
6912	1277	2	for	for	IN
6912	1277	3	Home	home	NN
6912	1277	4	Projects	project	NNS
6912	1277	5	:	:	:
6912	1277	6	Make	make	VB
6912	1277	7	the	the	DT
6912	1277	8	beverages	beverage	NNS
6912	1277	9	for	for	IN
6912	1277	10	one	one	CD
6912	1277	11	or	or	CC
6912	1277	12	more	more	JJR
6912	1277	13	meals	meal	NNS
6912	1277	14	each	each	DT
6912	1277	15	day	day	NN
6912	1277	16	.	.	.
6912	1278	1	Wash	wash	VB
6912	1278	2	the	the	DT
6912	1278	3	dishes	dish	NNS
6912	1278	4	of	of	IN
6912	1278	5	the	the	DT
6912	1278	6	evening	evening	NN
6912	1278	7	meal	meal	NN
6912	1278	8	.	.	.
6912	1279	1	Prepare	prepare	VB
6912	1279	2	a	a	DT
6912	1279	3	scalloped	scalloped	JJ
6912	1279	4	dish	dish	NN
6912	1279	5	or	or	CC
6912	1279	6	any	any	DT
6912	1279	7	of	of	IN
6912	1279	8	the	the	DT
6912	1279	9	foods	food	NNS
6912	1279	10	given	give	VBN
6912	1279	11	in	in	IN
6912	1279	12	Lessons	Lessons	NNP
6912	1279	13	I	-PRON-	PRP
6912	1279	14	to	to	IN
6912	1279	15	V	v	NN
6912	1279	16	once	once	RB
6912	1279	17	a	a	DT
6912	1279	18	week	week	NN
6912	1279	19	.	.	.
6912	1280	1	Suggested	suggest	VBN
6912	1280	2	Aims	aim	NNS
6912	1280	3	:	:	:
6912	1280	4	(	(	-LRB-
6912	1280	5	1	1	LS
6912	1280	6	)	)	-RRB-
6912	1280	7	To	to	TO
6912	1280	8	prepare	prepare	VB
6912	1280	9	tea	tea	NN
6912	1280	10	or	or	CC
6912	1280	11	coffee	coffee	NN
6912	1280	12	so	so	IN
6912	1280	13	as	as	IN
6912	1280	14	to	to	TO
6912	1280	15	draw	draw	VB
6912	1280	16	out	out	RP
6912	1280	17	as	as	IN
6912	1280	18	little	little	JJ
6912	1280	19	tannin	tannin	NN
6912	1280	20	as	as	IN
6912	1280	21	possible	possible	JJ
6912	1280	22	.	.	.
6912	1281	1	(	(	-LRB-
6912	1281	2	2	2	LS
6912	1281	3	)	)	-RRB-
6912	1281	4	To	to	TO
6912	1281	5	wash	wash	VB
6912	1281	6	dishes	dish	NNS
6912	1281	7	well	well	RB
6912	1281	8	but	but	CC
6912	1281	9	to	to	TO
6912	1281	10	make	make	VB
6912	1281	11	as	as	RB
6912	1281	12	few	few	JJ
6912	1281	13	movements	movement	NNS
6912	1281	14	as	as	IN
6912	1281	15	possible	possible	JJ
6912	1281	16	.	.	.
6912	1282	1	To	to	TO
6912	1282	2	note	note	VB
6912	1282	3	the	the	DT
6912	1282	4	time	time	NN
6912	1282	5	required	require	VBN
6912	1282	6	to	to	TO
6912	1282	7	do	do	VB
6912	1282	8	the	the	DT
6912	1282	9	dishes	dish	NNS
6912	1282	10	each	each	DT
6912	1282	11	day	day	NN
6912	1282	12	and	and	CC
6912	1282	13	by	by	IN
6912	1282	14	means	mean	NNS
6912	1282	15	of	of	IN
6912	1282	16	efficiency	efficiency	NN
6912	1282	17	methods	method	NNS
6912	1282	18	strive	strive	VBP
6912	1282	19	to	to	TO
6912	1282	20	lessen	lessen	VB
6912	1282	21	the	the	DT
6912	1282	22	time	time	NN
6912	1282	23	.	.	.
6912	1283	1	(	(	-LRB-
6912	1283	2	3	3	LS
6912	1283	3	)	)	-RRB-
6912	1283	4	To	to	TO
6912	1283	5	utilize	utilize	VB
6912	1283	6	left	leave	VBN
6912	1283	7	-	-	HYPH
6912	1283	8	over	over	RP
6912	1283	9	pieces	piece	NNS
6912	1283	10	or	or	CC
6912	1283	11	crumbs	crumb	NNS
6912	1283	12	of	of	IN
6912	1283	13	bread	bread	NN
6912	1283	14	in	in	IN
6912	1283	15	preparing	prepare	VBG
6912	1283	16	scalloped	scalloped	JJ
6912	1283	17	dishes	dish	NNS
6912	1283	18	.	.	.
6912	1284	1	To	to	TO
6912	1284	2	prepare	prepare	VB
6912	1284	3	seasonable	seasonable	JJ
6912	1284	4	fruits	fruit	NNS
6912	1284	5	and	and	CC
6912	1284	6	vegetables	vegetable	NNS
6912	1284	7	so	so	RB
6912	1284	8	well	well	RB
6912	1284	9	that	that	IN
6912	1284	10	the	the	DT
6912	1284	11	members	member	NNS
6912	1284	12	of	of	IN
6912	1284	13	your	-PRON-	PRP$
6912	1284	14	home	home	NN
6912	1284	15	will	will	MD
6912	1284	16	find	find	VB
6912	1284	17	them	-PRON-	PRP
6912	1284	18	most	most	RBS
6912	1284	19	palatable	palatable	JJ
6912	1284	20	.	.	.
6912	1285	1	LESSON	LESSON	NNP
6912	1285	2	X	X	NNS
6912	1285	3	AFTERNOON	afternoon	NN
6912	1285	4	TEA	tea	NN
6912	1285	5	PLANNING	planning	NN
6912	1285	6	THE	the	DT
6912	1285	7	TEA.--To	TEA.--To	NNP
6912	1285	8	entertain	entertain	JJ
6912	1285	9	friends	friend	NNS
6912	1285	10	is	be	VBZ
6912	1285	11	a	a	DT
6912	1285	12	pleasure	pleasure	NN
6912	1285	13	.	.	.
6912	1286	1	Meeting	meet	VBG
6912	1286	2	friends	friend	NNS
6912	1286	3	or	or	CC
6912	1286	4	having	have	VBG
6912	1286	5	them	-PRON-	PRP
6912	1286	6	become	become	VB
6912	1286	7	acquainted	acquaint	VBN
6912	1286	8	with	with	IN
6912	1286	9	a	a	DT
6912	1286	10	pleasure	pleasure	NN
6912	1286	11	.	.	.
6912	1287	1	This	this	DT
6912	1287	2	lesson	lesson	NN
6912	1287	3	is	be	VBZ
6912	1287	4	arranged	arrange	VBN
6912	1287	5	that	that	IN
6912	1287	6	you	-PRON-	PRP
6912	1287	7	may	may	MD
6912	1287	8	entertain	entertain	VB
6912	1287	9	your	-PRON-	PRP$
6912	1287	10	mother	mother	NN
6912	1287	11	at	at	IN
6912	1287	12	afternoon	afternoon	NN
6912	1287	13	tea	tea	NN
6912	1287	14	and	and	CC
6912	1287	15	that	that	IN
6912	1287	16	she	-PRON-	PRP
6912	1287	17	may	may	MD
6912	1287	18	visit	visit	VB
6912	1287	19	with	with	IN
6912	1287	20	your	-PRON-	PRP$
6912	1287	21	teacher	teacher	NN
6912	1287	22	and	and	CC
6912	1287	23	classmates	classmate	NNS
6912	1287	24	.	.	.
6912	1288	1	In	in	IN
6912	1288	2	planning	planning	NN
6912	1288	3	for	for	IN
6912	1288	4	any	any	DT
6912	1288	5	special	special	JJ
6912	1288	6	occasion	occasion	NN
6912	1288	7	,	,	,
6912	1288	8	it	-PRON-	PRP
6912	1288	9	is	be	VBZ
6912	1288	10	necessary	necessary	JJ
6912	1288	11	to	to	TO
6912	1288	12	decide	decide	VB
6912	1288	13	upon	upon	IN
6912	1288	14	the	the	DT
6912	1288	15	day	day	NN
6912	1288	16	and	and	CC
6912	1288	17	hour	hour	NN
6912	1288	18	for	for	IN
6912	1288	19	the	the	DT
6912	1288	20	party	party	NN
6912	1288	21	.	.	.
6912	1289	1	If	if	IN
6912	1289	2	the	the	DT
6912	1289	3	occasion	occasion	NN
6912	1289	4	is	be	VBZ
6912	1289	5	at	at	RB
6912	1289	6	all	all	RB
6912	1289	7	formal	formal	JJ
6912	1289	8	,	,	,
6912	1289	9	or	or	CC
6912	1289	10	if	if	IN
6912	1289	11	a	a	DT
6912	1289	12	number	number	NN
6912	1289	13	of	of	IN
6912	1289	14	persons	person	NNS
6912	1289	15	are	be	VBP
6912	1289	16	to	to	TO
6912	1289	17	be	be	VB
6912	1289	18	present	present	JJ
6912	1289	19	,	,	,
6912	1289	20	it	-PRON-	PRP
6912	1289	21	is	be	VBZ
6912	1289	22	also	also	RB
6912	1289	23	necessary	necessary	JJ
6912	1289	24	to	to	TO
6912	1289	25	plan	plan	VB
6912	1289	26	how	how	WRB
6912	1289	27	to	to	TO
6912	1289	28	entertain	entertain	VB
6912	1289	29	your	-PRON-	PRP$
6912	1289	30	guests,--what	guests,--what	ADD
6912	1289	31	you	-PRON-	PRP
6912	1289	32	will	will	MD
6912	1289	33	have	have	VB
6912	1289	34	them	-PRON-	PRP
6912	1289	35	do	do	VB
6912	1289	36	to	to	TO
6912	1289	37	have	have	VB
6912	1289	38	a	a	DT
6912	1289	39	pleasant	pleasant	JJ
6912	1289	40	time	time	NN
6912	1289	41	.	.	.
6912	1290	1	If	if	IN
6912	1290	2	it	-PRON-	PRP
6912	1290	3	is	be	VBZ
6912	1290	4	desired	desire	VBN
6912	1290	5	to	to	TO
6912	1290	6	serve	serve	VB
6912	1290	7	refreshments	refreshment	NNS
6912	1290	8	,	,	,
6912	1290	9	you	-PRON-	PRP
6912	1290	10	must	must	MD
6912	1290	11	decide	decide	VB
6912	1290	12	what	what	WP
6912	1290	13	to	to	TO
6912	1290	14	serve	serve	VB
6912	1290	15	,	,	,
6912	1290	16	how	how	WRB
6912	1290	17	much	much	JJ
6912	1290	18	to	to	TO
6912	1290	19	prepare	prepare	VB
6912	1290	20	,	,	,
6912	1290	21	and	and	CC
6912	1290	22	when	when	WRB
6912	1290	23	to	to	TO
6912	1290	24	prepare	prepare	VB
6912	1290	25	the	the	DT
6912	1290	26	foods	food	NNS
6912	1290	27	.	.	.
6912	1291	1	The	the	DT
6912	1291	2	method	method	NN
6912	1291	3	of	of	IN
6912	1291	4	serving	serve	VBG
6912	1291	5	them	-PRON-	PRP
6912	1291	6	must	must	MD
6912	1291	7	also	also	RB
6912	1291	8	be	be	VB
6912	1291	9	considered	consider	VBN
6912	1291	10	.	.	.
6912	1292	1	The	the	DT
6912	1292	2	Refreshments	Refreshments	NNPS
6912	1292	3	for	for	IN
6912	1292	4	an	an	DT
6912	1292	5	afternoon	afternoon	NN
6912	1292	6	tea	tea	NN
6912	1292	7	should	should	MD
6912	1292	8	be	be	VB
6912	1292	9	dainty	dainty	NN
6912	1292	10	and	and	CC
6912	1292	11	served	serve	VBN
6912	1292	12	in	in	IN
6912	1292	13	small	small	JJ
6912	1292	14	portions	portion	NNS
6912	1292	15	.	.	.
6912	1293	1	Tea	tea	NN
6912	1293	2	served	serve	VBD
6912	1293	3	with	with	IN
6912	1293	4	thin	thin	JJ
6912	1293	5	slices	slice	NNS
6912	1293	6	of	of	IN
6912	1293	7	lemon	lemon	NN
6912	1293	8	or	or	CC
6912	1293	9	cream	cream	NN
6912	1293	10	and	and	CC
6912	1293	11	sugar	sugar	NN
6912	1293	12	and	and	CC
6912	1293	13	accompanied	accompany	VBN
6912	1293	14	by	by	IN
6912	1293	15	wafers	wafer	NNS
6912	1293	16	,	,	,
6912	1293	17	sandwiches	sandwich	NNS
6912	1293	18	,	,	,
6912	1293	19	or	or	CC
6912	1293	20	small	small	JJ
6912	1293	21	cakes	cake	NNS
6912	1293	22	is	be	VBZ
6912	1293	23	the	the	DT
6912	1293	24	usual	usual	JJ
6912	1293	25	menu	menu	NN
6912	1293	26	.	.	.
6912	1294	1	Sweets	sweet	NNS
6912	1294	2	or	or	CC
6912	1294	3	candies	candy	NNS
6912	1294	4	are	be	VBP
6912	1294	5	often	often	RB
6912	1294	6	served	serve	VBN
6912	1294	7	with	with	IN
6912	1294	8	these	these	DT
6912	1294	9	foods	food	NNS
6912	1294	10	.	.	.
6912	1295	1	The	the	DT
6912	1295	2	following	follow	VBG
6912	1295	3	menu	menu	NN
6912	1295	4	may	may	MD
6912	1295	5	be	be	VB
6912	1295	6	prepared	prepare	VBN
6912	1295	7	for	for	IN
6912	1295	8	your	-PRON-	PRP$
6912	1295	9	first	first	JJ
6912	1295	10	tea	tea	NN
6912	1295	11	:	:	:
6912	1295	12	Tea	tea	NN
6912	1295	13	with	with	IN
6912	1295	14	Lemon	Lemon	NNP
6912	1295	15	(	(	-LRB-
6912	1295	16	or	or	CC
6912	1295	17	Cream	Cream	NNP
6912	1295	18	)	)	-RRB-
6912	1295	19	and	and	CC
6912	1295	20	Sugar	Sugar	NNP
6912	1295	21	Toasted	Toasted	NNP
6912	1295	22	Wafers	Wafers	NNPS
6912	1295	23	with	with	IN
6912	1295	24	Cheese	Cheese	NNP
6912	1295	25	or	or	CC
6912	1295	26	Oatmeal	Oatmeal	NNP
6912	1295	27	Cookies	Cookies	NNPS
6912	1295	28	Coconut	Coconut	NNP
6912	1295	29	Sweetmeats	Sweetmeats	NNP
6912	1295	30	From	from	IN
6912	1295	31	previous	previous	JJ
6912	1295	32	work	work	NN
6912	1295	33	,	,	,
6912	1295	34	estimate	estimate	VB
6912	1295	35	the	the	DT
6912	1295	36	quantity	quantity	NN
6912	1295	37	of	of	IN
6912	1295	38	tea	tea	NN
6912	1295	39	,	,	,
6912	1295	40	lemons	lemon	NNS
6912	1295	41	(	(	-LRB-
6912	1295	42	or	or	CC
6912	1295	43	cream	cream	NN
6912	1295	44	)	)	-RRB-
6912	1295	45	,	,	,
6912	1295	46	sugar	sugar	NN
6912	1295	47	,	,	,
6912	1295	48	wafers	wafer	NNS
6912	1295	49	,	,	,
6912	1295	50	or	or	CC
6912	1295	51	cakes	cake	VBZ
6912	1295	52	you	-PRON-	PRP
6912	1295	53	will	will	MD
6912	1295	54	need	need	VB
6912	1295	55	.	.	.
6912	1296	1	A	a	DT
6912	1296	2	recipe	recipe	NN
6912	1296	3	for	for	IN
6912	1296	4	Coconut	Coconut	NNP
6912	1296	5	Sweetmeats	Sweetmeats	NNP
6912	1296	6	follows	follow	VBZ
6912	1296	7	.	.	.
6912	1297	1	It	-PRON-	PRP
6912	1297	2	makes	make	VBZ
6912	1297	3	20	20	CD
6912	1297	4	sweetmeats	sweetmeat	NNS
6912	1297	5	about	about	IN
6912	1297	6	one	one	CD
6912	1297	7	inch	inch	NN
6912	1297	8	in	in	IN
6912	1297	9	diameter	diameter	NN
6912	1297	10	.	.	.
6912	1298	1	COCONUT	COCONUT	NNP
6912	1298	2	SWEETMEATS	SWEETMEATS	NNP
6912	1298	3	1/4	1/4	CD
6912	1298	4	cupful	cupful	JJ
6912	1298	5	powdered	powder	VBN
6912	1298	6	sugar	sugar	NN
6912	1298	7	l	l	NNP
6912	1298	8	1/4	1/4	CD
6912	1298	9	cupfuls	cupful	NNS
6912	1298	10	shredded	shred	VBN
6912	1298	11	coconut	coconut	NN
6912	1298	12	2	2	CD
6912	1298	13	tablespoonfuls	tablespoonful	NNS
6912	1298	14	flour	flour	NN
6912	1298	15	1/8	1/8	CD
6912	1298	16	teaspoonful	teaspoonful	JJ
6912	1298	17	salt	salt	NN
6912	1298	18	1	1	CD
6912	1298	19	teaspoonful	teaspoonful	JJ
6912	1298	20	vanilla	vanilla	NN
6912	1298	21	1	1	CD
6912	1298	22	egg	egg	NN
6912	1298	23	white	white	JJ
6912	1298	24	Mix	mix	VB
6912	1298	25	the	the	DT
6912	1298	26	dry	dry	JJ
6912	1298	27	ingredients	ingredient	NNS
6912	1298	28	,	,	,
6912	1298	29	then	then	RB
6912	1298	30	add	add	VB
6912	1298	31	the	the	DT
6912	1298	32	vanilla	vanilla	NN
6912	1298	33	.	.	.
6912	1299	1	Beat	beat	VB
6912	1299	2	the	the	DT
6912	1299	3	egg	egg	NN
6912	1299	4	white	white	NNP
6912	1299	5	stiff	stiff	NNP
6912	1299	6	.	.	.
6912	1300	1	Add	add	VB
6912	1300	2	the	the	DT
6912	1300	3	other	other	JJ
6912	1300	4	ingredients	ingredient	NNS
6912	1300	5	and	and	CC
6912	1300	6	mix	mix	VB
6912	1300	7	thoroughly	thoroughly	RB
6912	1300	8	.	.	.
6912	1301	1	Grease	grease	VB
6912	1301	2	a	a	DT
6912	1301	3	baking	baking	NN
6912	1301	4	sheet	sheet	NN
6912	1301	5	and	and	CC
6912	1301	6	dredge	dredge	VB
6912	1301	7	it	-PRON-	PRP
6912	1301	8	with	with	IN
6912	1301	9	flour	flour	NN
6912	1301	10	.	.	.
6912	1302	1	Drop	drop	VB
6912	1302	2	the	the	DT
6912	1302	3	coconut	coconut	NN
6912	1302	4	mixture	mixture	NN
6912	1302	5	by	by	IN
6912	1302	6	the	the	DT
6912	1302	7	teaspoonfuls	teaspoonful	NNS
6912	1302	8	on	on	IN
6912	1302	9	the	the	DT
6912	1302	10	baking	baking	NN
6912	1302	11	sheet	sheet	NN
6912	1302	12	.	.	.
6912	1303	1	Bake	bake	VB
6912	1303	2	in	in	IN
6912	1303	3	a	a	DT
6912	1303	4	moderate	moderate	JJ
6912	1303	5	oven	oven	NN
6912	1303	6	(	(	-LRB-
6912	1303	7	375	375	CD
6912	1303	8	degrees	degree	NNS
6912	1303	9	F.	F.	NNP
6912	1303	10	)	)	-RRB-
6912	1303	11	for	for	IN
6912	1303	12	20	20	CD
6912	1303	13	minutes	minute	NNS
6912	1303	14	or	or	CC
6912	1303	15	until	until	IN
6912	1303	16	slightly	slightly	RB
6912	1303	17	browned	brown	VBN
6912	1303	18	.	.	.
6912	1304	1	Remove	remove	VB
6912	1304	2	from	from	IN
6912	1304	3	the	the	DT
6912	1304	4	pan	pan	NN
6912	1304	5	,	,	,
6912	1304	6	place	place	NN
6912	1304	7	on	on	IN
6912	1304	8	a	a	DT
6912	1304	9	cake	cake	NN
6912	1304	10	cooler	cooler	NN
6912	1304	11	.	.	.
6912	1305	1	When	when	WRB
6912	1305	2	cold	cold	JJ
6912	1305	3	store	store	NN
6912	1305	4	in	in	IN
6912	1305	5	a	a	DT
6912	1305	6	tin	tin	NN
6912	1305	7	box	box	NN
6912	1305	8	.	.	.
6912	1306	1	SERVING	serve	VBG
6912	1306	2	THE	the	DT
6912	1306	3	TEA.--For	TEA.--For	NNS
6912	1306	4	an	an	DT
6912	1306	5	afternoon	afternoon	NN
6912	1306	6	tea	tea	NN
6912	1306	7	,	,	,
6912	1306	8	the	the	DT
6912	1306	9	beverage	beverage	NN
6912	1306	10	may	may	MD
6912	1306	11	be	be	VB
6912	1306	12	poured	pour	VBN
6912	1306	13	in	in	IN
6912	1306	14	the	the	DT
6912	1306	15	kitchen	kitchen	NN
6912	1306	16	and	and	CC
6912	1306	17	carried	carry	VBN
6912	1306	18	into	into	IN
6912	1306	19	the	the	DT
6912	1306	20	dining	dining	NN
6912	1306	21	room	room	NN
6912	1306	22	or	or	CC
6912	1306	23	the	the	DT
6912	1306	24	other	other	JJ
6912	1306	25	room	room	NN
6912	1306	26	where	where	WRB
6912	1306	27	the	the	DT
6912	1306	28	guests	guest	NNS
6912	1306	29	are	be	VBP
6912	1306	30	assembled	assemble	VBN
6912	1306	31	,	,	,
6912	1306	32	or	or	CC
6912	1306	33	it	-PRON-	PRP
6912	1306	34	may	may	MD
6912	1306	35	be	be	VB
6912	1306	36	poured	pour	VBN
6912	1306	37	in	in	IN
6912	1306	38	the	the	DT
6912	1306	39	dining	dining	NN
6912	1306	40	room	room	NN
6912	1306	41	in	in	IN
6912	1306	42	the	the	DT
6912	1306	43	presence	presence	NN
6912	1306	44	of	of	IN
6912	1306	45	the	the	DT
6912	1306	46	guests	guest	NNS
6912	1306	47	.	.	.
6912	1307	1	When	when	WRB
6912	1307	2	the	the	DT
6912	1307	3	latter	latter	JJ
6912	1307	4	plan	plan	NN
6912	1307	5	is	be	VBZ
6912	1307	6	followed	follow	VBN
6912	1307	7	,	,	,
6912	1307	8	the	the	DT
6912	1307	9	teapot	teapot	NN
6912	1307	10	,	,	,
6912	1307	11	cups	cup	NNS
6912	1307	12	,	,	,
6912	1307	13	plates	plate	NNS
6912	1307	14	,	,	,
6912	1307	15	spoons	spoon	NNS
6912	1307	16	,	,	,
6912	1307	17	and	and	CC
6912	1307	18	napkins	napkin	NNS
6912	1307	19	are	be	VBP
6912	1307	20	placed	place	VBN
6912	1307	21	on	on	IN
6912	1307	22	the	the	DT
6912	1307	23	dining	dining	NN
6912	1307	24	table	table	NN
6912	1307	25	.	.	.
6912	1308	1	Seated	seat	VBN
6912	1308	2	at	at	IN
6912	1308	3	the	the	DT
6912	1308	4	table	table	NN
6912	1308	5	,	,	,
6912	1308	6	one	one	CD
6912	1308	7	of	of	IN
6912	1308	8	the	the	DT
6912	1308	9	pupils	pupil	NNS
6912	1308	10	[	[	-LRB-
6912	1308	11	Footnote	Footnote	NNP
6912	1308	12	17	17	CD
6912	1308	13	:	:	:
6912	1308	14	If	if	IN
6912	1308	15	afternoon	afternoon	NN
6912	1308	16	tea	tea	NN
6912	1308	17	is	be	VBZ
6912	1308	18	served	serve	VBN
6912	1308	19	in	in	IN
6912	1308	20	a	a	DT
6912	1308	21	home	home	NN
6912	1308	22	to	to	IN
6912	1308	23	a	a	DT
6912	1308	24	number	number	NN
6912	1308	25	of	of	IN
6912	1308	26	guests	guest	NNS
6912	1308	27	,	,	,
6912	1308	28	an	an	DT
6912	1308	29	intimate	intimate	JJ
6912	1308	30	friend	friend	NN
6912	1308	31	of	of	IN
6912	1308	32	the	the	DT
6912	1308	33	hostess	hostess	NN
6912	1308	34	or	or	CC
6912	1308	35	a	a	DT
6912	1308	36	member	member	NN
6912	1308	37	of	of	IN
6912	1308	38	the	the	DT
6912	1308	39	household	household	NN
6912	1308	40	usually	usually	RB
6912	1308	41	pours	pour	VBZ
6912	1308	42	tea	tea	NN
6912	1308	43	.	.	.
6912	1309	1	In	in	IN
6912	1309	2	this	this	DT
6912	1309	3	way	way	NN
6912	1309	4	the	the	DT
6912	1309	5	hostess	hostess	NN
6912	1309	6	is	be	VBZ
6912	1309	7	free	free	JJ
6912	1309	8	to	to	TO
6912	1309	9	greet	greet	VB
6912	1309	10	every	every	DT
6912	1309	11	guest	guest	NN
6912	1309	12	and	and	CC
6912	1309	13	to	to	TO
6912	1309	14	see	see	VB
6912	1309	15	that	that	IN
6912	1309	16	every	every	DT
6912	1309	17	one	one	NN
6912	1309	18	is	be	VBZ
6912	1309	19	having	have	VBG
6912	1309	20	an	an	DT
6912	1309	21	enjoyable	enjoyable	JJ
6912	1309	22	time	time	NN
6912	1309	23	.	.	.
6912	1309	24	]	]	-RRB-
6912	1310	1	pours	pour	VBZ
6912	1310	2	the	the	DT
6912	1310	3	tea	tea	NN
6912	1310	4	,	,	,
6912	1310	5	and	and	CC
6912	1310	6	places	place	VBZ
6912	1310	7	a	a	DT
6912	1310	8	filled	fill	VBN
6912	1310	9	cup	cup	NN
6912	1310	10	and	and	CC
6912	1310	11	a	a	DT
6912	1310	12	teaspoon	teaspoon	NN
6912	1310	13	on	on	IN
6912	1310	14	a	a	DT
6912	1310	15	plate	plate	NN
6912	1310	16	.	.	.
6912	1311	1	The	the	DT
6912	1311	2	tea	tea	NN
6912	1311	3	(	(	-LRB-
6912	1311	4	with	with	IN
6912	1311	5	a	a	DT
6912	1311	6	napkin	napkin	NN
6912	1311	7	)	)	-RRB-
6912	1311	8	is	be	VBZ
6912	1311	9	then	then	RB
6912	1311	10	passed	pass	VBN
6912	1311	11	to	to	IN
6912	1311	12	the	the	DT
6912	1311	13	guests	guest	NNS
6912	1311	14	;	;	:
6912	1311	15	the	the	DT
6912	1311	16	lemon	lemon	NN
6912	1311	17	or	or	CC
6912	1311	18	cream	cream	NN
6912	1311	19	and	and	CC
6912	1311	20	sugar	sugar	NN
6912	1311	21	,	,	,
6912	1311	22	wafers	wafer	NNS
6912	1311	23	or	or	CC
6912	1311	24	cakes	cake	NNS
6912	1311	25	and	and	CC
6912	1311	26	sweets	sweet	NNS
6912	1311	27	are	be	VBP
6912	1311	28	also	also	RB
6912	1311	29	passed	pass	VBN
6912	1311	30	.	.	.
6912	1312	1	The	the	DT
6912	1312	2	slices	slice	NNS
6912	1312	3	of	of	IN
6912	1312	4	lemon	lemon	NN
6912	1312	5	should	should	MD
6912	1312	6	be	be	VB
6912	1312	7	placed	place	VBN
6912	1312	8	on	on	IN
6912	1312	9	a	a	DT
6912	1312	10	small	small	JJ
6912	1312	11	plate	plate	NN
6912	1312	12	or	or	CC
6912	1312	13	other	other	JJ
6912	1312	14	suitable	suitable	JJ
6912	1312	15	dish	dish	NN
6912	1312	16	and	and	CC
6912	1312	17	served	serve	VBD
6912	1312	18	with	with	IN
6912	1312	19	a	a	DT
6912	1312	20	lemon	lemon	NN
6912	1312	21	fork	fork	NN
6912	1312	22	.	.	.
6912	1313	1	Wafers	wafer	NNS
6912	1313	2	,	,	,
6912	1313	3	sandwiches	sandwich	NNS
6912	1313	4	,	,	,
6912	1313	5	or	or	CC
6912	1313	6	small	small	JJ
6912	1313	7	cakes	cake	NNS
6912	1313	8	should	should	MD
6912	1313	9	be	be	VB
6912	1313	10	placed	place	VBN
6912	1313	11	on	on	IN
6912	1313	12	plates	plate	NNS
6912	1313	13	or	or	CC
6912	1313	14	in	in	IN
6912	1313	15	dainty	dainty	NN
6912	1313	16	baskets	basket	NNS
6912	1313	17	.	.	.
6912	1314	1	No	no	DT
6912	1314	2	article	article	NN
6912	1314	3	of	of	IN
6912	1314	4	silver	silver	NN
6912	1314	5	is	be	VBZ
6912	1314	6	provided	provide	VBN
6912	1314	7	in	in	IN
6912	1314	8	serving	serve	VBG
6912	1314	9	them	-PRON-	PRP
6912	1314	10	;	;	:
6912	1314	11	the	the	DT
6912	1314	12	guests	guest	NNS
6912	1314	13	take	take	VBP
6912	1314	14	them	-PRON-	PRP
6912	1314	15	from	from	IN
6912	1314	16	the	the	DT
6912	1314	17	plates	plate	NNS
6912	1314	18	with	with	IN
6912	1314	19	their	-PRON-	PRP$
6912	1314	20	fingers	finger	NNS
6912	1314	21	.	.	.
6912	1315	1	Those	those	DT
6912	1315	2	who	who	WP
6912	1315	3	are	be	VBP
6912	1315	4	serving	serve	VBG
6912	1315	5	the	the	DT
6912	1315	6	tea	tea	NN
6912	1315	7	should	should	MD
6912	1315	8	be	be	VB
6912	1315	9	watchful	watchful	JJ
6912	1315	10	and	and	CC
6912	1315	11	note	note	VB
6912	1315	12	when	when	WRB
6912	1315	13	the	the	DT
6912	1315	14	guests	guest	NNS
6912	1315	15	have	have	VBP
6912	1315	16	drunk	drink	VBN
6912	1315	17	their	-PRON-	PRP$
6912	1315	18	tea	tea	NN
6912	1315	19	and	and	CC
6912	1315	20	relieve	relieve	VB
6912	1315	21	them	-PRON-	PRP
6912	1315	22	of	of	IN
6912	1315	23	cup	cup	NN
6912	1315	24	and	and	CC
6912	1315	25	plate	plate	NN
6912	1315	26	.	.	.
6912	1316	1	They	-PRON-	PRP
6912	1316	2	should	should	MD
6912	1316	3	also	also	RB
6912	1316	4	replenish	replenish	VB
6912	1316	5	the	the	DT
6912	1316	6	teapot	teapot	NN
6912	1316	7	,	,	,
6912	1316	8	and	and	CC
6912	1316	9	see	see	VB
6912	1316	10	that	that	IN
6912	1316	11	the	the	DT
6912	1316	12	one	one	NN
6912	1316	13	pouring	pour	VBG
6912	1316	14	the	the	DT
6912	1316	15	tea	tea	NN
6912	1316	16	has	have	VBZ
6912	1316	17	all	all	PDT
6912	1316	18	the	the	DT
6912	1316	19	materials	material	NNS
6912	1316	20	and	and	CC
6912	1316	21	dishes	dish	NNS
6912	1316	22	needed	need	VBN
6912	1316	23	.	.	.
6912	1317	1	DIVISION	DIVISION	NNP
6912	1317	2	THREE	three	CD
6912	1317	3	BODY	body	NN
6912	1317	4	-	-	HYPH
6912	1317	5	BUILDING	building	NN
6912	1317	6	AND	and	CC
6912	1317	7	BODY	body	NN
6912	1317	8	-	-	HYPH
6912	1317	9	REGULATING	regulating	NN
6912	1317	10	FOODS	FOODS	NNP
6912	1317	11	,	,	,
6912	1317	12	RICH	RICH	NNP
6912	1317	13	IN	in	IN
6912	1317	14	ASH	ASH	NNP
6912	1317	15	(	(	-LRB-
6912	1317	16	MINERAL	MINERAL	NNP
6912	1317	17	MATTER	MATTER	NNP
6912	1317	18	)	)	-RRB-
6912	1317	19	LESSON	LESSON	NNP
6912	1317	20	XI	XI	NNP
6912	1317	21	FRESH	fresh	JJ
6912	1317	22	VEGETABLES	vegetables	NN
6912	1317	23	(	(	-LRB-
6912	1317	24	A	a	NN
6912	1317	25	)	)	-RRB-
6912	1317	26	ASH.--In	ash.--in	NN
6912	1317	27	a	a	DT
6912	1317	28	previous	previous	JJ
6912	1317	29	lesson	lesson	NN
6912	1317	30	,	,	,
6912	1317	31	it	-PRON-	PRP
6912	1317	32	was	be	VBD
6912	1317	33	mentioned	mention	VBN
6912	1317	34	that	that	IN
6912	1317	35	most	most	JJS
6912	1317	36	foods	food	NNS
6912	1317	37	do	do	VBP
6912	1317	38	not	not	RB
6912	1317	39	consist	consist	VB
6912	1317	40	of	of	IN
6912	1317	41	one	one	CD
6912	1317	42	material	material	NN
6912	1317	43	,	,	,
6912	1317	44	but	but	CC
6912	1317	45	of	of	IN
6912	1317	46	several	several	JJ
6912	1317	47	substances	substance	NNS
6912	1317	48	.	.	.
6912	1318	1	_	_	NNP
6912	1318	2	Ash	Ash	NNP
6912	1318	3	_	_	NNP
6912	1318	4	or	or	CC
6912	1318	5	mineral	mineral	NN
6912	1318	6	matter	matter	NN
6912	1318	7	is	be	VBZ
6912	1318	8	a	a	DT
6912	1318	9	common	common	JJ
6912	1318	10	constituent	constituent	NN
6912	1318	11	of	of	IN
6912	1318	12	food	food	NN
6912	1318	13	.	.	.
6912	1319	1	It	-PRON-	PRP
6912	1319	2	is	be	VBZ
6912	1319	3	a	a	DT
6912	1319	4	_	_	NNP
6912	1319	5	foodstuff	foodstuff	NN
6912	1319	6	_	_	NNP
6912	1319	7	.	.	.
6912	1320	1	The	the	DT
6912	1320	2	term	term	NN
6912	1320	3	"	"	``
6912	1320	4	ash	ash	NN
6912	1320	5	"	"	''
6912	1320	6	does	do	VBZ
6912	1320	7	not	not	RB
6912	1320	8	apply	apply	VB
6912	1320	9	to	to	IN
6912	1320	10	one	one	CD
6912	1320	11	substance	substance	NN
6912	1320	12	;	;	:
6912	1320	13	it	-PRON-	PRP
6912	1320	14	is	be	VBZ
6912	1320	15	used	use	VBN
6912	1320	16	to	to	TO
6912	1320	17	indicate	indicate	VB
6912	1320	18	a	a	DT
6912	1320	19	group	group	NN
6912	1320	20	of	of	IN
6912	1320	21	substances	substance	NNS
6912	1320	22	.	.	.
6912	1321	1	Milk	milk	NN
6912	1321	2	,	,	,
6912	1321	3	eggs	egg	NNS
6912	1321	4	,	,	,
6912	1321	5	vegetables	vegetable	NNS
6912	1321	6	,	,	,
6912	1321	7	both	both	CC
6912	1321	8	fresh	fresh	JJ
6912	1321	9	and	and	CC
6912	1321	10	dried	dry	VBN
6912	1321	11	fruits	fruit	NNS
6912	1321	12	,	,	,
6912	1321	13	and	and	CC
6912	1321	14	cereals	cereal	NNS
6912	1321	15	are	be	VBP
6912	1321	16	valuable	valuable	JJ
6912	1321	17	sources	source	NNS
6912	1321	18	of	of	IN
6912	1321	19	ash	ash	NN
6912	1321	20	.	.	.
6912	1322	1	They	-PRON-	PRP
6912	1322	2	do	do	VBP
6912	1322	3	not	not	RB
6912	1322	4	all	all	DT
6912	1322	5	,	,	,
6912	1322	6	however	however	RB
6912	1322	7	,	,	,
6912	1322	8	contain	contain	VB
6912	1322	9	the	the	DT
6912	1322	10	same	same	JJ
6912	1322	11	kind	kind	NN
6912	1322	12	of	of	IN
6912	1322	13	ash	ash	NN
6912	1322	14	.	.	.
6912	1323	1	The	the	DT
6912	1323	2	presence	presence	NN
6912	1323	3	of	of	IN
6912	1323	4	ash	ash	NN
6912	1323	5	in	in	IN
6912	1323	6	food	food	NN
6912	1323	7	is	be	VBZ
6912	1323	8	not	not	RB
6912	1323	9	apparent	apparent	JJ
6912	1323	10	until	until	IN
6912	1323	11	the	the	DT
6912	1323	12	food	food	NN
6912	1323	13	is	be	VBZ
6912	1323	14	burned	burn	VBN
6912	1323	15	.	.	.
6912	1324	1	The	the	DT
6912	1324	2	substance	substance	NN
6912	1324	3	that	that	WDT
6912	1324	4	remains	remain	VBZ
6912	1324	5	after	after	IN
6912	1324	6	burning	burn	VBG
6912	1324	7	,	,	,
6912	1324	8	_	_	NNP
6912	1324	9	i.e.	i.e.	FW
6912	1324	10	_	_	NNP
6912	1324	11	the	the	DT
6912	1324	12	"	"	``
6912	1324	13	ashes	ashe	NNS
6912	1324	14	,	,	,
6912	1324	15	"	"	''
6912	1324	16	is	be	VBZ
6912	1324	17	mineral	mineral	NN
6912	1324	18	matter	matter	NN
6912	1324	19	or	or	CC
6912	1324	20	ash	ash	NN
6912	1324	21	.	.	.
6912	1325	1	Although	although	IN
6912	1325	2	ash	ash	NN
6912	1325	3	exists	exist	VBZ
6912	1325	4	in	in	IN
6912	1325	5	combination	combination	NN
6912	1325	6	with	with	IN
6912	1325	7	other	other	JJ
6912	1325	8	substances	substance	NNS
6912	1325	9	in	in	IN
6912	1325	10	most	most	JJS
6912	1325	11	foods	food	NNS
6912	1325	12	,	,	,
6912	1325	13	a	a	DT
6912	1325	14	few	few	JJ
6912	1325	15	materials	material	NNS
6912	1325	16	consist	consist	VBP
6912	1325	17	almost	almost	RB
6912	1325	18	entirely	entirely	RB
6912	1325	19	of	of	IN
6912	1325	20	ash	ash	NN
6912	1325	21	.	.	.
6912	1326	1	Common	common	JJ
6912	1326	2	salt	salt	NN
6912	1326	3	is	be	VBZ
6912	1326	4	a	a	DT
6912	1326	5	mineral	mineral	NN
6912	1326	6	substance	substance	NN
6912	1326	7	;	;	:
6912	1326	8	another	another	DT
6912	1326	9	example	example	NN
6912	1326	10	is	be	VBZ
6912	1326	11	the	the	DT
6912	1326	12	white	white	NNP
6912	1326	13	scaly	scaly	NN
6912	1326	14	substance	substance	NN
6912	1326	15	which	which	WDT
6912	1326	16	sometimes	sometimes	RB
6912	1326	17	forms	form	VBZ
6912	1326	18	on	on	IN
6912	1326	19	the	the	DT
6912	1326	20	inside	inside	NN
6912	1326	21	of	of	IN
6912	1326	22	a	a	DT
6912	1326	23	teakettle	teakettle	NN
6912	1326	24	or	or	CC
6912	1326	25	on	on	IN
6912	1326	26	any	any	DT
6912	1326	27	pan	pan	NN
6912	1326	28	in	in	IN
6912	1326	29	which	which	WDT
6912	1326	30	water	water	NN
6912	1326	31	has	have	VBZ
6912	1326	32	been	be	VBN
6912	1326	33	heated	heat	VBN
6912	1326	34	.	.	.
6912	1327	1	Soda	Soda	NNP
6912	1327	2	is	be	VBZ
6912	1327	3	still	still	RB
6912	1327	4	another	another	DT
6912	1327	5	familiar	familiar	JJ
6912	1327	6	mineral	mineral	NN
6912	1327	7	substance	substance	NN
6912	1327	8	.	.	.
6912	1328	1	The	the	DT
6912	1328	2	condiment	condiment	NN
6912	1328	3	salt	salt	NN
6912	1328	4	--	--	:
6912	1328	5	ordinary	ordinary	JJ
6912	1328	6	table	table	NN
6912	1328	7	salt--(see	salt--(see	NNP
6912	1328	8	_	_	NNP
6912	1328	9	Condiments	Condiments	NNP
6912	1328	10	_	_	NNP
6912	1328	11	)	)	-RRB-
6912	1328	12	must	must	MD
6912	1328	13	not	not	RB
6912	1328	14	be	be	VB
6912	1328	15	confused	confuse	VBN
6912	1328	16	with	with	IN
6912	1328	17	the	the	DT
6912	1328	18	term	term	NN
6912	1328	19	"	"	``
6912	1328	20	salts	salt	NNS
6912	1328	21	"	"	''
6912	1328	22	;	;	:
6912	1328	23	the	the	DT
6912	1328	24	latter	latter	JJ
6912	1328	25	applies	apply	VBZ
6912	1328	26	to	to	IN
6912	1328	27	many	many	JJ
6912	1328	28	mineral	mineral	NN
6912	1328	29	substances	substance	NNS
6912	1328	30	besides	besides	IN
6912	1328	31	common	common	JJ
6912	1328	32	salt	salt	NN
6912	1328	33	.	.	.
6912	1329	1	USE	use	NN
6912	1329	2	OF	of	IN
6912	1329	3	ASH	ash	NN
6912	1329	4	IN	in	IN
6912	1329	5	THE	the	DT
6912	1329	6	BODY.--Ash	BODY.--Ash	NNS
6912	1329	7	as	as	RB
6912	1329	8	well	well	RB
6912	1329	9	as	as	IN
6912	1329	10	water	water	NN
6912	1329	11	does	do	VBZ
6912	1329	12	not	not	RB
6912	1329	13	burn	burn	VB
6912	1329	14	in	in	IN
6912	1329	15	the	the	DT
6912	1329	16	body	body	NN
6912	1329	17	.	.	.
6912	1330	1	It	-PRON-	PRP
6912	1330	2	is	be	VBZ
6912	1330	3	therefore	therefore	RB
6912	1330	4	considered	consider	VBN
6912	1330	5	an	an	DT
6912	1330	6	incombustible	incombustible	JJ
6912	1330	7	foodstuff	foodstuff	NN
6912	1330	8	.	.	.
6912	1331	1	Bones	bone	NNS
6912	1331	2	,	,	,
6912	1331	3	teeth	tooth	NNS
6912	1331	4	,	,	,
6912	1331	5	and	and	CC
6912	1331	6	many	many	JJ
6912	1331	7	other	other	JJ
6912	1331	8	parts	part	NNS
6912	1331	9	of	of	IN
6912	1331	10	the	the	DT
6912	1331	11	body	body	NN
6912	1331	12	contain	contain	VBP
6912	1331	13	certain	certain	JJ
6912	1331	14	mineral	mineral	NN
6912	1331	15	materials	material	NNS
6912	1331	16	.	.	.
6912	1332	1	Ash	ash	VB
6912	1332	2	helps	help	VBZ
6912	1332	3	to	to	TO
6912	1332	4	build	build	VB
6912	1332	5	the	the	DT
6912	1332	6	body	body	NN
6912	1332	7	.	.	.
6912	1333	1	Ash	ash	NN
6912	1333	2	exists	exist	VBZ
6912	1333	3	in	in	IN
6912	1333	4	the	the	DT
6912	1333	5	fluids	fluid	NNS
6912	1333	6	of	of	IN
6912	1333	7	the	the	DT
6912	1333	8	body	body	NN
6912	1333	9	.	.	.
6912	1334	1	For	for	IN
6912	1334	2	example	example	NN
6912	1334	3	,	,	,
6912	1334	4	there	there	EX
6912	1334	5	is	be	VBZ
6912	1334	6	salt	salt	NN
6912	1334	7	in	in	IN
6912	1334	8	perspiration	perspiration	NN
6912	1334	9	and	and	CC
6912	1334	10	in	in	IN
6912	1334	11	all	all	DT
6912	1334	12	excretions	excretion	NNS
6912	1334	13	of	of	IN
6912	1334	14	the	the	DT
6912	1334	15	body	body	NN
6912	1334	16	.	.	.
6912	1335	1	The	the	DT
6912	1335	2	digestive	digestive	JJ
6912	1335	3	juices	juice	NNS
6912	1335	4	also	also	RB
6912	1335	5	contain	contain	VBP
6912	1335	6	mineral	mineral	NN
6912	1335	7	materials	material	NNS
6912	1335	8	,	,	,
6912	1335	9	and	and	CC
6912	1335	10	ash	ash	NNP
6912	1335	11	aids	aid	NNS
6912	1335	12	in	in	IN
6912	1335	13	the	the	DT
6912	1335	14	digestive	digestive	JJ
6912	1335	15	processes	process	NNS
6912	1335	16	of	of	IN
6912	1335	17	the	the	DT
6912	1335	18	body	body	NN
6912	1335	19	.	.	.
6912	1336	1	Scientists	scientist	NNS
6912	1336	2	have	have	VBP
6912	1336	3	shown	show	VBN
6912	1336	4	that	that	IN
6912	1336	5	ash	ash	NN
6912	1336	6	participates	participate	NNS
6912	1336	7	in	in	IN
6912	1336	8	many	many	JJ
6912	1336	9	ways	way	NNS
6912	1336	10	in	in	IN
6912	1336	11	the	the	DT
6912	1336	12	regulation	regulation	NN
6912	1336	13	of	of	IN
6912	1336	14	body	body	NN
6912	1336	15	processes	process	NNS
6912	1336	16	.	.	.
6912	1337	1	Thus	thus	RB
6912	1337	2	ash	ash	NNP
6912	1337	3	has	have	VBZ
6912	1337	4	two	two	CD
6912	1337	5	main	main	JJ
6912	1337	6	uses	use	NNS
6912	1337	7	in	in	IN
6912	1337	8	the	the	DT
6912	1337	9	body	body	NN
6912	1337	10	:	:	:
6912	1337	11	(	(	-LRB-
6912	1337	12	_	_	NNP
6912	1337	13	a	a	DT
6912	1337	14	_	_	NNP
6912	1337	15	)	)	-RRB-
6912	1337	16	_	_	NNP
6912	1337	17	it	-PRON-	PRP
6912	1337	18	aids	aid	VBZ
6912	1337	19	in	in	IN
6912	1337	20	building	build	VBG
6912	1337	21	the	the	DT
6912	1337	22	body	body	NN
6912	1337	23	_	_	NNP
6912	1337	24	;	;	:
6912	1337	25	and	and	CC
6912	1337	26	(	(	-LRB-
6912	1337	27	_	_	NNP
6912	1337	28	b	b	NNP
6912	1337	29	_	_	NNP
6912	1337	30	)	)	-RRB-
6912	1337	31	_	_	NNP
6912	1337	32	it	-PRON-	PRP
6912	1337	33	aids	aid	VBZ
6912	1337	34	in	in	IN
6912	1337	35	regulating	regulate	VBG
6912	1337	36	body	body	NN
6912	1337	37	processes	process	VBZ
6912	1337	38	_	_	NNP
6912	1337	39	.	.	.
6912	1338	1	Ash	ash	VB
6912	1338	2	,	,	,
6912	1338	3	therefore	therefore	RB
6912	1338	4	,	,	,
6912	1338	5	is	be	VBZ
6912	1338	6	an	an	DT
6912	1338	7	absolute	absolute	JJ
6912	1338	8	necessity	necessity	NN
6912	1338	9	in	in	IN
6912	1338	10	diet	diet	NNP
6912	1338	11	.	.	.
6912	1339	1	FRESH	FRESH	NNP
6912	1339	2	VEGETABLES.--It	VEGETABLES.--It	NNP
6912	1339	3	was	be	VBD
6912	1339	4	mentioned	mention	VBN
6912	1339	5	above	above	IN
6912	1339	6	that	that	IN
6912	1339	7	fresh	fresh	JJ
6912	1339	8	vegetables	vegetable	NNS
6912	1339	9	are	be	VBP
6912	1339	10	one	one	CD
6912	1339	11	of	of	IN
6912	1339	12	the	the	DT
6912	1339	13	most	most	RBS
6912	1339	14	valuable	valuable	JJ
6912	1339	15	food	food	NN
6912	1339	16	sources	source	NNS
6912	1339	17	of	of	IN
6912	1339	18	ash	ash	NN
6912	1339	19	.	.	.
6912	1340	1	The	the	DT
6912	1340	2	leaves	leave	NNS
6912	1340	3	,	,	,
6912	1340	4	stems	stem	NNS
6912	1340	5	,	,	,
6912	1340	6	pods	pod	NNS
6912	1340	7	,	,	,
6912	1340	8	and	and	CC
6912	1340	9	roots	root	NNS
6912	1340	10	of	of	IN
6912	1340	11	certain	certain	JJ
6912	1340	12	plants	plant	NNS
6912	1340	13	,	,	,
6912	1340	14	and	and	CC
6912	1340	15	also	also	RB
6912	1340	16	those	those	DT
6912	1340	17	fruits	fruit	NNS
6912	1340	18	which	which	WDT
6912	1340	19	are	be	VBP
6912	1340	20	used	use	VBN
6912	1340	21	as	as	IN
6912	1340	22	vegetables	vegetable	NNS
6912	1340	23	,	,	,
6912	1340	24	may	may	MD
6912	1340	25	be	be	VB
6912	1340	26	classed	class	VBN
6912	1340	27	as	as	IN
6912	1340	28	fresh	fresh	JJ
6912	1340	29	vegetables	vegetable	NNS
6912	1340	30	.	.	.
6912	1341	1	Some	some	DT
6912	1341	2	of	of	IN
6912	1341	3	these	these	DT
6912	1341	4	are	be	VBP
6912	1341	5	:	:	:
6912	1341	6	cabbage	cabbage	NN
6912	1341	7	,	,	,
6912	1341	8	brussels	brussels	NNP
6912	1341	9	sprouts	sprout	NNS
6912	1341	10	,	,	,
6912	1341	11	lettuce	lettuce	NN
6912	1341	12	,	,	,
6912	1341	13	water	water	NN
6912	1341	14	cress	cress	NN
6912	1341	15	,	,	,
6912	1341	16	spinach	spinach	NN
6912	1341	17	,	,	,
6912	1341	18	celery	celery	NN
6912	1341	19	,	,	,
6912	1341	20	onions	onion	NNS
6912	1341	21	,	,	,
6912	1341	22	tomatoes	tomato	NNS
6912	1341	23	,	,	,
6912	1341	24	cucumbers	cucumber	NNS
6912	1341	25	,	,	,
6912	1341	26	beets	beet	NNS
6912	1341	27	,	,	,
6912	1341	28	carrots	carrot	NNS
6912	1341	29	,	,	,
6912	1341	30	and	and	CC
6912	1341	31	turnips	turnip	NNS
6912	1341	32	.	.	.
6912	1342	1	Fresh	fresh	JJ
6912	1342	2	vegetables	vegetable	NNS
6912	1342	3	contain	contain	VBP
6912	1342	4	not	not	RB
6912	1342	5	only	only	RB
6912	1342	6	the	the	DT
6912	1342	7	foodstuff	foodstuff	NN
6912	1342	8	ash	ash	NN
6912	1342	9	,	,	,
6912	1342	10	but	but	CC
6912	1342	11	water	water	NN
6912	1342	12	.	.	.
6912	1343	1	Indeed	indeed	RB
6912	1343	2	most	most	JJS
6912	1343	3	fresh	fresh	JJ
6912	1343	4	vegetables	vegetable	NNS
6912	1343	5	contain	contain	VBP
6912	1343	6	from	from	IN
6912	1343	7	75	75	CD
6912	1343	8	to	to	TO
6912	1343	9	90	90	CD
6912	1343	10	per	per	NN
6912	1343	11	cent	cent	NN
6912	1343	12	of	of	IN
6912	1343	13	water	water	NN
6912	1343	14	.	.	.
6912	1344	1	In	in	IN
6912	1344	2	addition	addition	NN
6912	1344	3	to	to	IN
6912	1344	4	these	these	DT
6912	1344	5	two	two	CD
6912	1344	6	foodstuffs	foodstuff	NNS
6912	1344	7	,	,	,
6912	1344	8	vegetables	vegetable	NNS
6912	1344	9	contain	contain	VBP
6912	1344	10	_	_	NNP
6912	1344	11	cellulose	cellulose	NN
6912	1344	12	_	_	NNP
6912	1344	13	.	.	.
6912	1345	1	The	the	DT
6912	1345	2	latter	latter	NN
6912	1345	3	is	be	VBZ
6912	1345	4	a	a	DT
6912	1345	5	fibrous	fibrous	JJ
6912	1345	6	substance	substance	NN
6912	1345	7	which	which	WDT
6912	1345	8	forms	form	VBZ
6912	1345	9	for	for	IN
6912	1345	10	the	the	DT
6912	1345	11	most	most	JJS
6912	1345	12	part	part	NN
6912	1345	13	the	the	DT
6912	1345	14	skins	skin	NNS
6912	1345	15	and	and	CC
6912	1345	16	interior	interior	JJ
6912	1345	17	framework	framework	NN
6912	1345	18	of	of	IN
6912	1345	19	vegetables	vegetable	NNS
6912	1345	20	and	and	CC
6912	1345	21	fruits	fruit	NNS
6912	1345	22	.	.	.
6912	1346	1	The	the	DT
6912	1346	2	strings	string	NNS
6912	1346	3	of	of	IN
6912	1346	4	beans	bean	NNS
6912	1346	5	and	and	CC
6912	1346	6	celery	celery	NN
6912	1346	7	and	and	CC
6912	1346	8	the	the	DT
6912	1346	9	"	"	``
6912	1346	10	pith	pith	NN
6912	1346	11	"	"	''
6912	1346	12	of	of	IN
6912	1346	13	turnips	turnip	NNS
6912	1346	14	and	and	CC
6912	1346	15	radishes	radish	NNS
6912	1346	16	,	,	,
6912	1346	17	for	for	IN
6912	1346	18	example	example	NN
6912	1346	19	,	,	,
6912	1346	20	contain	contain	VBP
6912	1346	21	much	much	JJ
6912	1346	22	cellulose	cellulose	NN
6912	1346	23	.	.	.
6912	1347	1	Foods	food	NNS
6912	1347	2	containing	contain	VBG
6912	1347	3	both	both	DT
6912	1347	4	ash	ash	NN
6912	1347	5	and	and	CC
6912	1347	6	cellulose	cellulose	NNP
6912	1347	7	have	have	VBP
6912	1347	8	a	a	DT
6912	1347	9	laxative	laxative	JJ
6912	1347	10	effect	effect	NN
6912	1347	11	.	.	.
6912	1348	1	Hence	hence	RB
6912	1348	2	the	the	DT
6912	1348	3	value	value	NN
6912	1348	4	of	of	IN
6912	1348	5	fresh	fresh	JJ
6912	1348	6	vegetables	vegetable	NNS
6912	1348	7	in	in	IN
6912	1348	8	diet	diet	NNP
6912	1348	9	.	.	.
6912	1349	1	The	the	DT
6912	1349	2	use	use	NN
6912	1349	3	of	of	IN
6912	1349	4	fresh	fresh	JJ
6912	1349	5	vegetables	vegetable	NNS
6912	1349	6	can	can	MD
6912	1349	7	not	not	RB
6912	1349	8	be	be	VB
6912	1349	9	too	too	RB
6912	1349	10	strongly	strongly	RB
6912	1349	11	urged	urge	VBN
6912	1349	12	.	.	.
6912	1350	1	Certain	certain	JJ
6912	1350	2	vegetables	vegetable	NNS
6912	1350	3	,	,	,
6912	1350	4	especially	especially	RB
6912	1350	5	the	the	DT
6912	1350	6	green	green	JJ
6912	1350	7	leaved	leave	VBN
6912	1350	8	vegetables	vegetable	NNS
6912	1350	9	,	,	,
6912	1350	10	also	also	RB
6912	1350	11	contain	contain	VBP
6912	1350	12	substances	substance	NNS
6912	1350	13	which	which	WDT
6912	1350	14	are	be	VBP
6912	1350	15	necessary	necessary	JJ
6912	1350	16	to	to	TO
6912	1350	17	make	make	VB
6912	1350	18	the	the	DT
6912	1350	19	body	body	NN
6912	1350	20	grow	grow	VB
6912	1350	21	and	and	CC
6912	1350	22	keep	keep	VB
6912	1350	23	it	-PRON-	PRP
6912	1350	24	in	in	IN
6912	1350	25	good	good	JJ
6912	1350	26	health	health	NN
6912	1350	27	(	(	-LRB-
6912	1350	28	see	see	VB
6912	1350	29	Division	Division	NNP
6912	1350	30	Seven	Seven	NNP
6912	1350	31	)	)	-RRB-
6912	1350	32	.	.	.
6912	1351	1	Most	Most	JJS
6912	1351	2	persons	person	NNS
6912	1351	3	should	should	MD
6912	1351	4	use	use	VB
6912	1351	5	fresh	fresh	JJ
6912	1351	6	vegetables	vegetable	NNS
6912	1351	7	more	more	RBR
6912	1351	8	freely	freely	RB
6912	1351	9	than	than	IN
6912	1351	10	they	-PRON-	PRP
6912	1351	11	do	do	VBP
6912	1351	12	.	.	.
6912	1352	1	SUGGESTIONS	suggestion	NNS
6912	1352	2	FOR	for	IN
6912	1352	3	COOKING	COOKING	NNP
6912	1352	4	GREEN	GREEN	NNP
6912	1352	5	VEGETABLES.--If	VEGETABLES.--If	NNP
6912	1352	6	ash	ash	NN
6912	1352	7	is	be	VBZ
6912	1352	8	such	such	PDT
6912	1352	9	a	a	DT
6912	1352	10	valuable	valuable	JJ
6912	1352	11	constituent	constituent	NN
6912	1352	12	of	of	IN
6912	1352	13	vegetables	vegetable	NNS
6912	1352	14	,	,	,
6912	1352	15	the	the	DT
6912	1352	16	latter	latter	JJ
6912	1352	17	should	should	MD
6912	1352	18	be	be	VB
6912	1352	19	cooked	cook	VBN
6912	1352	20	so	so	IN
6912	1352	21	as	as	IN
6912	1352	22	to	to	TO
6912	1352	23	retain	retain	VB
6912	1352	24	all	all	PDT
6912	1352	25	the	the	DT
6912	1352	26	ash	ash	NN
6912	1352	27	.	.	.
6912	1353	1	Unfortunately	unfortunately	RB
6912	1353	2	vegetables	vegetable	NNS
6912	1353	3	are	be	VBP
6912	1353	4	not	not	RB
6912	1353	5	always	always	RB
6912	1353	6	cooked	cook	VBN
6912	1353	7	in	in	IN
6912	1353	8	such	such	PDT
6912	1353	9	a	a	DT
6912	1353	10	way	way	NN
6912	1353	11	that	that	WDT
6912	1353	12	the	the	DT
6912	1353	13	minerals	mineral	NNS
6912	1353	14	are	be	VBP
6912	1353	15	saved	save	VBN
6912	1353	16	.	.	.
6912	1354	1	Just	just	RB
6912	1354	2	as	as	IN
6912	1354	3	salt	salt	NN
6912	1354	4	dissolves	dissolve	VBZ
6912	1354	5	readily	readily	RB
6912	1354	6	in	in	IN
6912	1354	7	water	water	NN
6912	1354	8	,	,	,
6912	1354	9	so	so	RB
6912	1354	10	many	many	JJ
6912	1354	11	of	of	IN
6912	1354	12	the	the	DT
6912	1354	13	mineral	mineral	NN
6912	1354	14	materials	material	NNS
6912	1354	15	found	find	VBN
6912	1354	16	in	in	IN
6912	1354	17	green	green	JJ
6912	1354	18	vegetables	vegetable	NNS
6912	1354	19	dissolve	dissolve	VB
6912	1354	20	in	in	IN
6912	1354	21	the	the	DT
6912	1354	22	water	water	NN
6912	1354	23	in	in	IN
6912	1354	24	which	which	WDT
6912	1354	25	vegetables	vegetable	NNS
6912	1354	26	are	be	VBP
6912	1354	27	cooked	cook	VBN
6912	1354	28	.	.	.
6912	1355	1	Hence	hence	RB
6912	1355	2	if	if	IN
6912	1355	3	it	-PRON-	PRP
6912	1355	4	is	be	VBZ
6912	1355	5	necessary	necessary	JJ
6912	1355	6	to	to	TO
6912	1355	7	drain	drain	VB
6912	1355	8	off	off	RP
6912	1355	9	water	water	NN
6912	1355	10	from	from	IN
6912	1355	11	vegetables	vegetable	NNS
6912	1355	12	after	after	IN
6912	1355	13	cooking	cook	VBG
6912	1355	14	,	,	,
6912	1355	15	it	-PRON-	PRP
6912	1355	16	is	be	VBZ
6912	1355	17	evident	evident	JJ
6912	1355	18	there	there	EX
6912	1355	19	may	may	MD
6912	1355	20	be	be	VB
6912	1355	21	much	much	JJ
6912	1355	22	loss	loss	NN
6912	1355	23	of	of	IN
6912	1355	24	nutriment	nutriment	NN
6912	1355	25	.	.	.
6912	1356	1	Ash	Ash	NNP
6912	1356	2	is	be	VBZ
6912	1356	3	also	also	RB
6912	1356	4	one	one	CD
6912	1356	5	of	of	IN
6912	1356	6	the	the	DT
6912	1356	7	substances	substance	NNS
6912	1356	8	which	which	WDT
6912	1356	9	gives	give	VBZ
6912	1356	10	flavor	flavor	NN
6912	1356	11	to	to	IN
6912	1356	12	vegetables	vegetable	NNS
6912	1356	13	.	.	.
6912	1357	1	Insipid	insipid	JJ
6912	1357	2	flavors	flavor	NNS
6912	1357	3	of	of	IN
6912	1357	4	certain	certain	JJ
6912	1357	5	vegetables	vegetable	NNS
6912	1357	6	may	may	MD
6912	1357	7	be	be	VB
6912	1357	8	due	due	IN
6912	1357	9	to	to	IN
6912	1357	10	improper	improper	JJ
6912	1357	11	cooking	cooking	NN
6912	1357	12	.	.	.
6912	1358	1	A	a	DT
6912	1358	2	most	most	RBS
6912	1358	3	important	important	JJ
6912	1358	4	point	point	NN
6912	1358	5	to	to	TO
6912	1358	6	consider	consider	VB
6912	1358	7	in	in	IN
6912	1358	8	the	the	DT
6912	1358	9	cooking	cooking	NN
6912	1358	10	of	of	IN
6912	1358	11	vegetables	vegetable	NNS
6912	1358	12	is	be	VBZ
6912	1358	13	the	the	DT
6912	1358	14	saving	saving	NN
6912	1358	15	of	of	IN
6912	1358	16	the	the	DT
6912	1358	17	minerals	mineral	NNS
6912	1358	18	.	.	.
6912	1359	1	This	this	DT
6912	1359	2	can	can	MD
6912	1359	3	be	be	VB
6912	1359	4	accomplished	accomplish	VBN
6912	1359	5	in	in	IN
6912	1359	6	several	several	JJ
6912	1359	7	ways	way	NNS
6912	1359	8	:	:	:
6912	1359	9	1	1	CD
6912	1359	10	.	.	.
6912	1360	1	Cooking	cook	VBG
6912	1360	2	in	in	IN
6912	1360	3	water	water	NN
6912	1360	4	with	with	IN
6912	1360	5	their	-PRON-	PRP$
6912	1360	6	skins	skin	NNS
6912	1360	7	.	.	.
6912	1361	1	2	2	LS
6912	1361	2	.	.	.
6912	1362	1	Cooking	cook	VBG
6912	1362	2	in	in	IN
6912	1362	3	water	water	NN
6912	1362	4	and	and	CC
6912	1362	5	using	use	VBG
6912	1362	6	the	the	DT
6912	1362	7	water	water	NN
6912	1362	8	which	which	WDT
6912	1362	9	must	must	MD
6912	1362	10	be	be	VB
6912	1362	11	drained	drain	VBN
6912	1362	12	away	away	RB
6912	1362	13	after	after	IN
6912	1362	14	cooking	cook	VBG
6912	1362	15	for	for	IN
6912	1362	16	sauces	sauce	NNS
6912	1362	17	and	and	CC
6912	1362	18	soups	soup	NNS
6912	1362	19	.	.	.
6912	1363	1	3	3	LS
6912	1363	2	.	.	.
6912	1364	1	Cooking	cook	VBG
6912	1364	2	in	in	IN
6912	1364	3	such	such	PDT
6912	1364	4	a	a	DT
6912	1364	5	small	small	JJ
6912	1364	6	quantity	quantity	NN
6912	1364	7	of	of	IN
6912	1364	8	water	water	NN
6912	1364	9	that	that	WDT
6912	1364	10	none	none	NN
6912	1364	11	needs	need	VBZ
6912	1364	12	to	to	TO
6912	1364	13	be	be	VB
6912	1364	14	drained	drain	VBN
6912	1364	15	away	away	RB
6912	1364	16	after	after	IN
6912	1364	17	cooking	cooking	NN
6912	1364	18	.	.	.
6912	1365	1	4	4	LS
6912	1365	2	.	.	.
6912	1366	1	Cooking	cook	VBG
6912	1366	2	in	in	IN
6912	1366	3	steam	steam	NN
6912	1366	4	.	.	.
6912	1367	1	5	5	CD
6912	1367	2	.	.	.
6912	1368	1	Cooking	cook	VBG
6912	1368	2	in	in	IN
6912	1368	3	the	the	DT
6912	1368	4	oven	oven	NN
6912	1368	5	by	by	IN
6912	1368	6	means	mean	NNS
6912	1368	7	of	of	IN
6912	1368	8	dry	dry	JJ
6912	1368	9	heat	heat	NN
6912	1368	10	.	.	.
6912	1369	1	COOKING	cooking	NN
6912	1369	2	VEGETABLES	vegetable	NNS
6912	1369	3	IN	in	IN
6912	1369	4	WATER.--Water	water.--water	NN
6912	1369	5	in	in	IN
6912	1369	6	which	which	WDT
6912	1369	7	vegetables	vegetable	NNS
6912	1369	8	are	be	VBP
6912	1369	9	cooked	cook	VBN
6912	1369	10	should	should	MD
6912	1369	11	be	be	VB
6912	1369	12	salted	salt	VBN
6912	1369	13	.	.	.
6912	1370	1	Use	Use	NNP
6912	1370	2	1	1	CD
6912	1370	3	teaspoonful	teaspoonful	NN
6912	1370	4	of	of	IN
6912	1370	5	salt	salt	NN
6912	1370	6	for	for	IN
6912	1370	7	each	each	DT
6912	1370	8	quart	quart	NN
6912	1370	9	of	of	IN
6912	1370	10	water	water	NN
6912	1370	11	.	.	.
6912	1371	1	The	the	DT
6912	1371	2	water	water	NN
6912	1371	3	should	should	MD
6912	1371	4	be	be	VB
6912	1371	5	_	_	NNP
6912	1371	6	boiling	boil	VBG
6912	1371	7	_	_	NNP
6912	1371	8	when	when	WRB
6912	1371	9	the	the	DT
6912	1371	10	vegetables	vegetable	NNS
6912	1371	11	are	be	VBP
6912	1371	12	added	add	VBN
6912	1371	13	and	and	CC
6912	1371	14	should	should	MD
6912	1371	15	be	be	VB
6912	1371	16	kept	keep	VBN
6912	1371	17	boiling	boil	VBG
6912	1371	18	_	_	NNP
6912	1371	19	gently	gently	RB
6912	1371	20	_	_	NNP
6912	1371	21	during	during	IN
6912	1371	22	the	the	DT
6912	1371	23	entire	entire	JJ
6912	1371	24	cooking	cooking	NN
6912	1371	25	.	.	.
6912	1372	1	Rapidly	rapidly	RB
6912	1372	2	boiling	boil	VBG
6912	1372	3	water	water	NN
6912	1372	4	wears	wear	VBZ
6912	1372	5	off	off	IN
6912	1372	6	the	the	DT
6912	1372	7	edges	edge	NNS
6912	1372	8	of	of	IN
6912	1372	9	vegetables	vegetable	NNS
6912	1372	10	and	and	CC
6912	1372	11	breaks	break	VBZ
6912	1372	12	them	-PRON-	PRP
6912	1372	13	.	.	.
6912	1373	1	The	the	DT
6912	1373	2	water	water	NN
6912	1373	3	in	in	IN
6912	1373	4	which	which	WDT
6912	1373	5	vegetables	vegetable	NNS
6912	1373	6	are	be	VBP
6912	1373	7	cooked	cook	VBN
6912	1373	8	is	be	VBZ
6912	1373	9	called	call	VBN
6912	1373	10	_	_	NNP
6912	1373	11	vegetable	vegetable	NN
6912	1373	12	stock	stock	NN
6912	1373	13	_	_	NNP
6912	1373	14	.	.	.
6912	1374	1	When	when	WRB
6912	1374	2	vegetables	vegetable	NNS
6912	1374	3	are	be	VBP
6912	1374	4	pared	pare	VBN
6912	1374	5	or	or	CC
6912	1374	6	scraped	scrape	VBN
6912	1374	7	before	before	IN
6912	1374	8	cooking	cook	VBG
6912	1374	9	in	in	IN
6912	1374	10	water	water	NN
6912	1374	11	,	,	,
6912	1374	12	the	the	DT
6912	1374	13	stock	stock	NN
6912	1374	14	should	should	MD
6912	1374	15	be	be	VB
6912	1374	16	utilized	utilize	VBN
6912	1374	17	in	in	IN
6912	1374	18	making	make	VBG
6912	1374	19	vegetable	vegetable	NN
6912	1374	20	sauces	sauce	NNS
6912	1374	21	.	.	.
6912	1375	1	Test	test	NN
6912	1375	2	vegetables	vegetable	NNS
6912	1375	3	for	for	IN
6912	1375	4	sufficient	sufficient	JJ
6912	1375	5	cooking	cooking	NN
6912	1375	6	with	with	IN
6912	1375	7	a	a	DT
6912	1375	8	fork	fork	NN
6912	1375	9	or	or	CC
6912	1375	10	knitting	knitting	NN
6912	1375	11	needle	needle	NN
6912	1375	12	.	.	.
6912	1376	1	BEETS	beets	JJ
6912	1376	2	Clean	clean	JJ
6912	1376	3	beets	beet	NNS
6912	1376	4	by	by	IN
6912	1376	5	scrubbing	scrub	VBG
6912	1376	6	them	-PRON-	PRP
6912	1376	7	with	with	IN
6912	1376	8	a	a	DT
6912	1376	9	small	small	JJ
6912	1376	10	brush	brush	NN
6912	1376	11	,	,	,
6912	1376	12	using	use	VBG
6912	1376	13	it	-PRON-	PRP
6912	1376	14	carefully	carefully	RB
6912	1376	15	so	so	IN
6912	1376	16	as	as	IN
6912	1376	17	not	not	RB
6912	1376	18	to	to	TO
6912	1376	19	break	break	VB
6912	1376	20	the	the	DT
6912	1376	21	skin	skin	NN
6912	1376	22	.	.	.
6912	1377	1	Leave	leave	VB
6912	1377	2	two	two	CD
6912	1377	3	or	or	CC
6912	1377	4	three	three	CD
6912	1377	5	inches	inch	NNS
6912	1377	6	of	of	IN
6912	1377	7	the	the	DT
6912	1377	8	stems	stem	NNS
6912	1377	9	on	on	IN
6912	1377	10	until	until	IN
6912	1377	11	the	the	DT
6912	1377	12	beets	beet	NNS
6912	1377	13	are	be	VBP
6912	1377	14	cooked	cook	VBN
6912	1377	15	.	.	.
6912	1378	1	Cook	cook	VB
6912	1378	2	them	-PRON-	PRP
6912	1378	3	whole	whole	NN
6912	1378	4	in	in	IN
6912	1378	5	boiling	boil	VBG
6912	1378	6	salted	salt	VBN
6912	1378	7	water	water	NN
6912	1378	8	(	(	-LRB-
6912	1378	9	see	see	VB
6912	1378	10	_	_	NNP
6912	1378	11	Cooking	Cooking	NNP
6912	1378	12	Vegetables	Vegetables	NNP
6912	1378	13	in	in	IN
6912	1378	14	Water	Water	NNP
6912	1378	15	_	_	NNP
6912	1378	16	)	)	-RRB-
6912	1378	17	.	.	.
6912	1379	1	Test	test	VB
6912	1379	2	only	only	RB
6912	1379	3	the	the	DT
6912	1379	4	largest	large	JJS
6912	1379	5	beet	beet	NN
6912	1379	6	for	for	IN
6912	1379	7	sufficient	sufficient	JJ
6912	1379	8	cooking	cooking	NN
6912	1379	9	.	.	.
6912	1380	1	Use	use	VB
6912	1380	2	a	a	DT
6912	1380	3	knitting	knitting	NN
6912	1380	4	needle	needle	NN
6912	1380	5	or	or	CC
6912	1380	6	wire	wire	NN
6912	1380	7	skewer	skewer	NN
6912	1380	8	for	for	IN
6912	1380	9	testing	testing	NN
6912	1380	10	.	.	.
6912	1381	1	Drain	drain	VB
6912	1381	2	and	and	CC
6912	1381	3	cover	cover	VB
6912	1381	4	with	with	IN
6912	1381	5	cold	cold	JJ
6912	1381	6	water	water	NN
6912	1381	7	and	and	CC
6912	1381	8	rub	rub	VB
6912	1381	9	off	off	RP
6912	1381	10	the	the	DT
6912	1381	11	skin	skin	NN
6912	1381	12	with	with	IN
6912	1381	13	the	the	DT
6912	1381	14	hands	hand	NNS
6912	1381	15	.	.	.
6912	1382	1	Cut	cut	VB
6912	1382	2	the	the	DT
6912	1382	3	beets	beet	NNS
6912	1382	4	into	into	IN
6912	1382	5	slices	slice	NNS
6912	1382	6	,	,	,
6912	1382	7	sprinkle	sprinkle	VBP
6912	1382	8	generously	generously	RB
6912	1382	9	with	with	IN
6912	1382	10	salt	salt	NN
6912	1382	11	and	and	CC
6912	1382	12	pepper	pepper	NN
6912	1382	13	,	,	,
6912	1382	14	and	and	CC
6912	1382	15	add	add	VB
6912	1382	16	a	a	DT
6912	1382	17	little	little	JJ
6912	1382	18	butter	butter	NN
6912	1382	19	.	.	.
6912	1383	1	A	a	DT
6912	1383	2	small	small	JJ
6912	1383	3	quantity	quantity	NN
6912	1383	4	of	of	IN
6912	1383	5	vinegar	vinegar	NN
6912	1383	6	may	may	MD
6912	1383	7	be	be	VB
6912	1383	8	added	add	VBN
6912	1383	9	,	,	,
6912	1383	10	if	if	IN
6912	1383	11	desired	desire	VBN
6912	1383	12	.	.	.
6912	1384	1	Serve	serve	VB
6912	1384	2	hot	hot	JJ
6912	1384	3	.	.	.
6912	1385	1	Beets	beet	NNS
6912	1385	2	may	may	MD
6912	1385	3	also	also	RB
6912	1385	4	be	be	VB
6912	1385	5	served	serve	VBN
6912	1385	6	with	with	IN
6912	1385	7	a	a	DT
6912	1385	8	_	_	NNP
6912	1385	9	sauce	sauce	NN
6912	1385	10	_	_	NNP
6912	1385	11	.	.	.
6912	1386	1	Prepare	prepare	VB
6912	1386	2	the	the	DT
6912	1386	3	sauce	sauce	NN
6912	1386	4	like	like	IN
6912	1386	5	White	White	NNP
6912	1386	6	Sauce	Sauce	NNP
6912	1386	7	,	,	,
6912	1386	8	using	use	VBG
6912	1386	9	for	for	IN
6912	1386	10	the	the	DT
6912	1386	11	liquid	liquid	JJ
6912	1386	12	three	three	CD
6912	1386	13	parts	part	NNS
6912	1386	14	of	of	IN
6912	1386	15	water	water	NN
6912	1386	16	and	and	CC
6912	1386	17	one	one	CD
6912	1386	18	part	part	NN
6912	1386	19	of	of	IN
6912	1386	20	vinegar	vinegar	NN
6912	1386	21	.	.	.
6912	1387	1	Beets	beet	NNS
6912	1387	2	may	may	MD
6912	1387	3	be	be	VB
6912	1387	4	_	_	NNP
6912	1387	5	pickled	pickle	VBN
6912	1387	6	_	_	NNP
6912	1387	7	by	by	IN
6912	1387	8	slicing	slice	VBG
6912	1387	9	them	-PRON-	PRP
6912	1387	10	or	or	CC
6912	1387	11	by	by	IN
6912	1387	12	cutting	cut	VBG
6912	1387	13	into	into	IN
6912	1387	14	cubes	cube	NNS
6912	1387	15	and	and	CC
6912	1387	16	placing	place	VBG
6912	1387	17	in	in	IN
6912	1387	18	plain	plain	JJ
6912	1387	19	or	or	CC
6912	1387	20	spiced	spiced	JJ
6912	1387	21	vinegar	vinegar	NN
6912	1387	22	.	.	.
6912	1388	1	Serve	serve	VB
6912	1388	2	cold	cold	NN
6912	1388	3	.	.	.
6912	1389	1	SCALLOPED	scalloped	JJ
6912	1389	2	TOMATOES	TOMATOES	NNP
6912	1389	3	WITH	with	IN
6912	1389	4	ONIONS	ONIONS	NNP
6912	1389	5	2	2	CD
6912	1389	6	cupfuls	cupful	NNS
6912	1389	7	sliced	slice	VBD
6912	1389	8	onions	onion	NNS
6912	1389	9	2	2	CD
6912	1389	10	cupfuls	cupful	NNS
6912	1389	11	tomatoes	tomato	NNS
6912	1389	12	1	1	CD
6912	1389	13	tablespoonful	tablespoonful	JJ
6912	1389	14	fat	fat	JJ
6912	1389	15	Salt	Salt	NNP
6912	1389	16	and	and	CC
6912	1389	17	pepper	pepper	NN
6912	1389	18	1	1	CD
6912	1389	19	cupful	cupful	JJ
6912	1389	20	bread	bread	NN
6912	1389	21	crumbs	crumb	VBZ
6912	1389	22	Parboil	Parboil	NNP
6912	1389	23	the	the	DT
6912	1389	24	onions	onion	NNS
6912	1389	25	for	for	IN
6912	1389	26	15	15	CD
6912	1389	27	minutes	minute	NNS
6912	1389	28	;	;	:
6912	1389	29	drain	drain	VBP
6912	1389	30	.	.	.
6912	1390	1	[	[	-LRB-
6912	1390	2	Footnote	Footnote	NNP
6912	1390	3	18	18	CD
6912	1390	4	:	:	:
6912	1390	5	When	when	WRB
6912	1390	6	the	the	DT
6912	1390	7	water	water	NN
6912	1390	8	is	be	VBZ
6912	1390	9	drained	drain	VBN
6912	1390	10	from	from	IN
6912	1390	11	the	the	DT
6912	1390	12	onions	onion	NNS
6912	1390	13	,	,	,
6912	1390	14	there	there	EX
6912	1390	15	is	be	VBZ
6912	1390	16	a	a	DT
6912	1390	17	loss	loss	NN
6912	1390	18	of	of	IN
6912	1390	19	nutriment	nutriment	NN
6912	1390	20	.	.	.
6912	1391	1	In	in	IN
6912	1391	2	cooking	cooking	NN
6912	1391	3	onions	onion	NNS
6912	1391	4	,	,	,
6912	1391	5	however	however	RB
6912	1391	6	,	,	,
6912	1391	7	we	-PRON-	PRP
6912	1391	8	usually	usually	RB
6912	1391	9	consider	consider	VBP
6912	1391	10	it	-PRON-	PRP
6912	1391	11	advisable	advisable	JJ
6912	1391	12	to	to	TO
6912	1391	13	lose	lose	VB
6912	1391	14	some	some	DT
6912	1391	15	food	food	NN
6912	1391	16	value	value	NN
6912	1391	17	for	for	IN
6912	1391	18	the	the	DT
6912	1391	19	sake	sake	NN
6912	1391	20	of	of	IN
6912	1391	21	flavor	flavor	NN
6912	1391	22	.	.	.
6912	1392	1	See	see	VB
6912	1392	2	"	"	``
6912	1392	3	Nutriment	nutriment	NN
6912	1392	4	versus	versus	IN
6912	1392	5	Flavor	Flavor	NNP
6912	1392	6	"	"	''
6912	1392	7	.	.	.
6912	1392	8	]	]	-RRB-
6912	1393	1	Into	into	IN
6912	1393	2	a	a	DT
6912	1393	3	greased	grease	VBN
6912	1393	4	baking	baking	NN
6912	1393	5	-	-	HYPH
6912	1393	6	dish	dish	NN
6912	1393	7	put	put	VBD
6912	1393	8	a	a	DT
6912	1393	9	layer	layer	NN
6912	1393	10	of	of	IN
6912	1393	11	tomatoes	tomato	NNS
6912	1393	12	,	,	,
6912	1393	13	then	then	RB
6912	1393	14	one	one	CD
6912	1393	15	of	of	IN
6912	1393	16	onions	onion	NNS
6912	1393	17	,	,	,
6912	1393	18	and	and	CC
6912	1393	19	sprinkle	sprinkle	VB
6912	1393	20	with	with	IN
6912	1393	21	salt	salt	NN
6912	1393	22	and	and	CC
6912	1393	23	pepper	pepper	NN
6912	1393	24	.	.	.
6912	1394	1	Repeat	repeat	NN
6912	1394	2	until	until	IN
6912	1394	3	all	all	PDT
6912	1394	4	the	the	DT
6912	1394	5	vegetables	vegetable	NNS
6912	1394	6	are	be	VBP
6912	1394	7	added	add	VBN
6912	1394	8	.	.	.
6912	1395	1	Mix	mix	VB
6912	1395	2	the	the	DT
6912	1395	3	bread	bread	NN
6912	1395	4	crumbs	crumb	NNS
6912	1395	5	and	and	CC
6912	1395	6	fat	fat	NN
6912	1395	7	as	as	IN
6912	1395	8	directed	direct	VBN
6912	1395	9	for	for	IN
6912	1395	10	Stuffed	Stuffed	NNP
6912	1395	11	Tomatoes	Tomatoes	NNP
6912	1395	12	.	.	.
6912	1396	1	Sprinkle	sprinkle	VB
6912	1396	2	these	these	DT
6912	1396	3	crumbs	crumb	NNS
6912	1396	4	on	on	IN
6912	1396	5	top	top	NN
6912	1396	6	of	of	IN
6912	1396	7	the	the	DT
6912	1396	8	vegetables	vegetable	NNS
6912	1396	9	.	.	.
6912	1397	1	Bake	bake	VB
6912	1397	2	in	in	IN
6912	1397	3	a	a	DT
6912	1397	4	moderate	moderate	JJ
6912	1397	5	oven	oven	NN
6912	1397	6	(	(	-LRB-
6912	1397	7	400	400	CD
6912	1397	8	degrees	degree	NNS
6912	1397	9	F.	F.	NNP
6912	1397	10	)	)	-RRB-
6912	1397	11	for	for	IN
6912	1397	12	30	30	CD
6912	1397	13	minutes	minute	NNS
6912	1397	14	or	or	CC
6912	1397	15	until	until	IN
6912	1397	16	the	the	DT
6912	1397	17	onions	onion	NNS
6912	1397	18	are	be	VBP
6912	1397	19	tender	tender	JJ
6912	1397	20	.	.	.
6912	1398	1	Serve	serve	VB
6912	1398	2	hot	hot	JJ
6912	1398	3	.	.	.
6912	1399	1	BROILED	broiled	NN
6912	1399	2	TOMATOES	TOMATOES	NNP
6912	1399	3	Wash	wash	NN
6912	1399	4	and	and	CC
6912	1399	5	cut	cut	VBD
6912	1399	6	tomatoes	tomato	NNS
6912	1399	7	in	in	IN
6912	1399	8	halves	half	NNS
6912	1399	9	,	,	,
6912	1399	10	crosswise	crosswise	NN
6912	1399	11	;	;	:
6912	1399	12	do	do	VB
6912	1399	13	not	not	RB
6912	1399	14	peel	peel	VB
6912	1399	15	them	-PRON-	PRP
6912	1399	16	.	.	.
6912	1400	1	Place	place	VB
6912	1400	2	them	-PRON-	PRP
6912	1400	3	(	(	-LRB-
6912	1400	4	with	with	IN
6912	1400	5	cut	cut	VBN
6912	1400	6	surface	surface	NN
6912	1400	7	up	up	RP
6912	1400	8	)	)	-RRB-
6912	1400	9	in	in	IN
6912	1400	10	a	a	DT
6912	1400	11	"	"	``
6912	1400	12	frying	frying	JJ
6912	1400	13	"	"	''
6912	1400	14	pan	pan	NN
6912	1400	15	(	(	-LRB-
6912	1400	16	without	without	IN
6912	1400	17	fat	fat	NN
6912	1400	18	)	)	-RRB-
6912	1400	19	.	.	.
6912	1401	1	Cook	cook	VB
6912	1401	2	on	on	IN
6912	1401	3	top	top	NN
6912	1401	4	of	of	IN
6912	1401	5	the	the	DT
6912	1401	6	range	range	NN
6912	1401	7	or	or	CC
6912	1401	8	in	in	IN
6912	1401	9	the	the	DT
6912	1401	10	oven	oven	NN
6912	1401	11	at	at	IN
6912	1401	12	a	a	DT
6912	1401	13	low	low	JJ
6912	1401	14	temperature	temperature	NN
6912	1401	15	for	for	IN
6912	1401	16	about	about	RB
6912	1401	17	30	30	CD
6912	1401	18	minutes	minute	NNS
6912	1401	19	,	,	,
6912	1401	20	or	or	CC
6912	1401	21	until	until	IN
6912	1401	22	the	the	DT
6912	1401	23	tomatoes	tomato	NNS
6912	1401	24	are	be	VBP
6912	1401	25	soft	soft	JJ
6912	1401	26	,	,	,
6912	1401	27	but	but	CC
6912	1401	28	not	not	RB
6912	1401	29	broken	broken	JJ
6912	1401	30	.	.	.
6912	1402	1	Add	add	VB
6912	1402	2	a	a	DT
6912	1402	3	bit	bit	NN
6912	1402	4	of	of	IN
6912	1402	5	butter	butter	NN
6912	1402	6	to	to	IN
6912	1402	7	each	each	DT
6912	1402	8	half	half	NN
6912	1402	9	of	of	IN
6912	1402	10	tomato	tomato	NN
6912	1402	11	and	and	CC
6912	1402	12	season	season	NN
6912	1402	13	with	with	IN
6912	1402	14	salt	salt	NN
6912	1402	15	and	and	CC
6912	1402	16	pepper	pepper	NN
6912	1402	17	.	.	.
6912	1403	1	Serve	serve	VB
6912	1403	2	at	at	IN
6912	1403	3	once	once	RB
6912	1403	4	.	.	.
6912	1404	1	QUESTIONS	QUESTIONS	NNP
6912	1404	2	Since	since	IN
6912	1404	3	sugar	sugar	NN
6912	1404	4	is	be	VBZ
6912	1404	5	manufactured	manufacture	VBN
6912	1404	6	from	from	IN
6912	1404	7	beets	beet	NNS
6912	1404	8	,	,	,
6912	1404	9	the	the	DT
6912	1404	10	latter	latter	JJ
6912	1404	11	must	must	MD
6912	1404	12	contain	contain	VB
6912	1404	13	considerable	considerable	JJ
6912	1404	14	sugar	sugar	NN
6912	1404	15	.	.	.
6912	1405	1	From	from	IN
6912	1405	2	this	this	DT
6912	1405	3	fact	fact	NN
6912	1405	4	and	and	CC
6912	1405	5	the	the	DT
6912	1405	6	results	result	NNS
6912	1405	7	of	of	IN
6912	1405	8	Experiment	experiment	NN
6912	1405	9	11	11	CD
6912	1405	10	,	,	,
6912	1405	11	explain	explain	VBP
6912	1405	12	why	why	WRB
6912	1405	13	beets	beet	NNS
6912	1405	14	must	must	MD
6912	1405	15	not	not	RB
6912	1405	16	be	be	VB
6912	1405	17	pared	pare	VBN
6912	1405	18	or	or	CC
6912	1405	19	cut	cut	VBN
6912	1405	20	in	in	IN
6912	1405	21	pieces	piece	NNS
6912	1405	22	before	before	IN
6912	1405	23	cooking	cooking	NN
6912	1405	24	.	.	.
6912	1406	1	State	state	VB
6912	1406	2	another	another	DT
6912	1406	3	reason	reason	NN
6912	1406	4	why	why	WRB
6912	1406	5	beets	beet	NNS
6912	1406	6	should	should	MD
6912	1406	7	not	not	RB
6912	1406	8	be	be	VB
6912	1406	9	pared	pare	VBN
6912	1406	10	or	or	CC
6912	1406	11	cut	cut	VBN
6912	1406	12	into	into	IN
6912	1406	13	pieces	piece	NNS
6912	1406	14	before	before	IN
6912	1406	15	cooking	cooking	NN
6912	1406	16	.	.	.
6912	1407	1	Also	also	RB
6912	1407	2	give	give	VB
6912	1407	3	the	the	DT
6912	1407	4	reason	reason	NN
6912	1407	5	for	for	IN
6912	1407	6	leaving	leave	VBG
6912	1407	7	a	a	DT
6912	1407	8	portion	portion	NN
6912	1407	9	of	of	IN
6912	1407	10	the	the	DT
6912	1407	11	stem	stem	NN
6912	1407	12	on	on	IN
6912	1407	13	beets	beet	NNS
6912	1407	14	during	during	IN
6912	1407	15	cooking	cooking	NN
6912	1407	16	.	.	.
6912	1408	1	Explain	explain	VB
6912	1408	2	why	why	WRB
6912	1408	3	only	only	RB
6912	1408	4	one	one	CD
6912	1408	5	beet	beet	NN
6912	1408	6	should	should	MD
6912	1408	7	be	be	VB
6912	1408	8	tested	test	VBN
6912	1408	9	for	for	IN
6912	1408	10	sufficient	sufficient	JJ
6912	1408	11	cooking	cooking	NN
6912	1408	12	,	,	,
6912	1408	13	and	and	CC
6912	1408	14	why	why	WRB
6912	1408	15	it	-PRON-	PRP
6912	1408	16	should	should	MD
6912	1408	17	be	be	VB
6912	1408	18	tested	test	VBN
6912	1408	19	with	with	IN
6912	1408	20	a	a	DT
6912	1408	21	knitting	knitting	NN
6912	1408	22	needle	needle	NN
6912	1408	23	or	or	CC
6912	1408	24	wire	wire	NN
6912	1408	25	skewer	skewer	NN
6912	1408	26	rather	rather	RB
6912	1408	27	than	than	IN
6912	1408	28	with	with	IN
6912	1408	29	a	a	DT
6912	1408	30	fork	fork	NN
6912	1408	31	.	.	.
6912	1409	1	What	what	WP
6912	1409	2	is	be	VBZ
6912	1409	3	the	the	DT
6912	1409	4	price	price	NN
6912	1409	5	of	of	IN
6912	1409	6	beets	beet	NNS
6912	1409	7	per	per	IN
6912	1409	8	pound	pound	NN
6912	1409	9	?	?	.
6912	1410	1	How	how	WRB
6912	1410	2	many	many	JJ
6912	1410	3	beets	beet	NNS
6912	1410	4	in	in	IN
6912	1410	5	a	a	DT
6912	1410	6	pound	pound	NN
6912	1410	7	?	?	.
6912	1411	1	Carefully	carefully	RB
6912	1411	2	explain	explain	VB
6912	1411	3	how	how	WRB
6912	1411	4	the	the	DT
6912	1411	5	nutriment	nutriment	NN
6912	1411	6	is	be	VBZ
6912	1411	7	retained	retain	VBN
6912	1411	8	by	by	IN
6912	1411	9	cooking	cook	VBG
6912	1411	10	beets	beet	NNS
6912	1411	11	and	and	CC
6912	1411	12	tomatoes	tomato	NNS
6912	1411	13	according	accord	VBG
6912	1411	14	to	to	IN
6912	1411	15	the	the	DT
6912	1411	16	recipes	recipe	NNS
6912	1411	17	of	of	IN
6912	1411	18	this	this	DT
6912	1411	19	lesson	lesson	NN
6912	1411	20	.	.	.
6912	1412	1	What	what	WP
6912	1412	2	is	be	VBZ
6912	1412	3	the	the	DT
6912	1412	4	advantage	advantage	NN
6912	1412	5	and	and	CC
6912	1412	6	disadvantage	disadvantage	NN
6912	1412	7	in	in	IN
6912	1412	8	draining	drain	VBG
6912	1412	9	water	water	NN
6912	1412	10	from	from	IN
6912	1412	11	onions	onion	NNS
6912	1412	12	after	after	IN
6912	1412	13	parboiling	parboil	VBG
6912	1412	14	them	-PRON-	PRP
6912	1412	15	?	?	.
6912	1413	1	LESSON	LESSON	NNP
6912	1413	2	XII	XII	NNP
6912	1413	3	FRESH	fresh	JJ
6912	1413	4	VEGETABLES	vegetables	NN
6912	1413	5	(	(	-LRB-
6912	1413	6	B	b	NN
6912	1413	7	)	)	-RRB-
6912	1413	8	FOOD	food	NN
6912	1413	9	PREJUDICES.--Most	prejudices.--most	NN
6912	1413	10	persons	person	NNS
6912	1413	11	have	have	VBP
6912	1413	12	decided	decide	VBN
6912	1413	13	likes	like	NNS
6912	1413	14	and	and	CC
6912	1413	15	dislikes	dislikes	NN
6912	1413	16	for	for	IN
6912	1413	17	certain	certain	JJ
6912	1413	18	foods	food	NNS
6912	1413	19	.	.	.
6912	1414	1	These	these	DT
6912	1414	2	opinions	opinion	NNS
6912	1414	3	very	very	RB
6912	1414	4	often	often	RB
6912	1414	5	have	have	VBP
6912	1414	6	no	no	DT
6912	1414	7	reasonable	reasonable	JJ
6912	1414	8	foundation	foundation	NN
6912	1414	9	.	.	.
6912	1415	1	One	one	CD
6912	1415	2	taste	taste	NN
6912	1415	3	of	of	IN
6912	1415	4	a	a	DT
6912	1415	5	food	food	NN
6912	1415	6	poorly	poorly	RB
6912	1415	7	prepared	prepare	VBN
6912	1415	8	or	or	CC
6912	1415	9	a	a	DT
6912	1415	10	disparaging	disparage	VBG
6912	1415	11	remark	remark	NN
6912	1415	12	heard	hear	VBD
6912	1415	13	in	in	IN
6912	1415	14	childhood	childhood	NN
6912	1415	15	may	may	MD
6912	1415	16	be	be	VB
6912	1415	17	the	the	DT
6912	1415	18	cause	cause	NN
6912	1415	19	for	for	IN
6912	1415	20	a	a	DT
6912	1415	21	lifetime	lifetime	NN
6912	1415	22	's	's	POS
6912	1415	23	aversion	aversion	NN
6912	1415	24	for	for	IN
6912	1415	25	a	a	DT
6912	1415	26	food	food	NN
6912	1415	27	.	.	.
6912	1416	1	There	there	EX
6912	1416	2	is	be	VBZ
6912	1416	3	no	no	DT
6912	1416	4	better	well	JJR
6912	1416	5	way	way	NN
6912	1416	6	to	to	TO
6912	1416	7	overcome	overcome	VB
6912	1416	8	food	food	NN
6912	1416	9	prejudices	prejudice	NNS
6912	1416	10	than	than	IN
6912	1416	11	by	by	IN
6912	1416	12	learning	learn	VBG
6912	1416	13	to	to	TO
6912	1416	14	prepare	prepare	VB
6912	1416	15	foods	food	NNS
6912	1416	16	well	well	RB
6912	1416	17	--	--	:
6912	1416	18	to	to	TO
6912	1416	19	make	make	VB
6912	1416	20	them	-PRON-	PRP
6912	1416	21	tasty	tasty	JJ
6912	1416	22	and	and	CC
6912	1416	23	nutritious	nutritious	JJ
6912	1416	24	--	--	:
6912	1416	25	and	and	CC
6912	1416	26	to	to	TO
6912	1416	27	appreciate	appreciate	VB
6912	1416	28	their	-PRON-	PRP$
6912	1416	29	nutritive	nutritive	JJ
6912	1416	30	value	value	NN
6912	1416	31	.	.	.
6912	1417	1	Food	food	NN
6912	1417	2	prejudices	prejudice	NNS
6912	1417	3	like	like	IN
6912	1417	4	most	most	JJS
6912	1417	5	others	other	NNS
6912	1417	6	may	may	MD
6912	1417	7	be	be	VB
6912	1417	8	overcome	overcome	VBN
6912	1417	9	by	by	IN
6912	1417	10	a	a	DT
6912	1417	11	thorough	thorough	JJ
6912	1417	12	knowledge	knowledge	NN
6912	1417	13	of	of	IN
6912	1417	14	the	the	DT
6912	1417	15	subject	subject	NN
6912	1417	16	.	.	.
6912	1418	1	Come	come	VB
6912	1418	2	to	to	IN
6912	1418	3	the	the	DT
6912	1418	4	school	school	NN
6912	1418	5	kitchen	kitchen	NN
6912	1418	6	with	with	IN
6912	1418	7	an	an	DT
6912	1418	8	open	open	JJ
6912	1418	9	mind	mind	NN
6912	1418	10	.	.	.
6912	1419	1	When	when	WRB
6912	1419	2	you	-PRON-	PRP
6912	1419	3	understand	understand	VBP
6912	1419	4	why	why	WRB
6912	1419	5	certain	certain	JJ
6912	1419	6	foods	food	NNS
6912	1419	7	are	be	VBP
6912	1419	8	valuable	valuable	JJ
6912	1419	9	in	in	IN
6912	1419	10	diet	diet	NN
6912	1419	11	and	and	CC
6912	1419	12	are	be	VBP
6912	1419	13	able	able	JJ
6912	1419	14	to	to	TO
6912	1419	15	prepare	prepare	VB
6912	1419	16	them	-PRON-	PRP
6912	1419	17	skilfully	skilfully	RB
6912	1419	18	,	,	,
6912	1419	19	you	-PRON-	PRP
6912	1419	20	may	may	MD
6912	1419	21	learn	learn	VB
6912	1419	22	to	to	TO
6912	1419	23	enjoy	enjoy	VB
6912	1419	24	them	-PRON-	PRP
6912	1419	25	.	.	.
6912	1420	1	To	to	TO
6912	1420	2	discover	discover	VB
6912	1420	3	that	that	DT
6912	1420	4	foods	food	NNS
6912	1420	5	which	which	WDT
6912	1420	6	you	-PRON-	PRP
6912	1420	7	previously	previously	RB
6912	1420	8	considered	consider	VBD
6912	1420	9	commonplace	commonplace	JJ
6912	1420	10	and	and	CC
6912	1420	11	uninteresting	uninteresting	JJ
6912	1420	12	are	be	VBP
6912	1420	13	tasty	tasty	JJ
6912	1420	14	,	,	,
6912	1420	15	is	be	VBZ
6912	1420	16	really	really	RB
6912	1420	17	a	a	DT
6912	1420	18	pleasing	pleasing	JJ
6912	1420	19	experience	experience	NN
6912	1420	20	.	.	.
6912	1421	1	TIME	TIME	NNP
6912	1421	2	FOR	for	IN
6912	1421	3	COOKING	cooking	NN
6912	1421	4	FRESH	FRESH	NNP
6912	1421	5	VEGETABLES	VEGETABLES	NNP
6912	1421	6	IN	in	IN
6912	1421	7	WATER.--It	WATER.--It	NNP
6912	1421	8	is	be	VBZ
6912	1421	9	not	not	RB
6912	1421	10	possible	possible	JJ
6912	1421	11	to	to	TO
6912	1421	12	state	state	VB
6912	1421	13	just	just	RB
6912	1421	14	how	how	WRB
6912	1421	15	long	long	RB
6912	1421	16	a	a	DT
6912	1421	17	vegetable	vegetable	NN
6912	1421	18	will	will	MD
6912	1421	19	be	be	VB
6912	1421	20	required	require	VBN
6912	1421	21	to	to	TO
6912	1421	22	cook	cook	VB
6912	1421	23	in	in	IN
6912	1421	24	water	water	NN
6912	1421	25	.	.	.
6912	1422	1	The	the	DT
6912	1422	2	time	time	NN
6912	1422	3	varies	vary	VBZ
6912	1422	4	with	with	IN
6912	1422	5	the	the	DT
6912	1422	6	kind	kind	NN
6912	1422	7	of	of	IN
6912	1422	8	vegetable	vegetable	NN
6912	1422	9	,	,	,
6912	1422	10	its	-PRON-	PRP$
6912	1422	11	size	size	NN
6912	1422	12	,	,	,
6912	1422	13	and	and	CC
6912	1422	14	age	age	NN
6912	1422	15	.	.	.
6912	1423	1	Usually	usually	RB
6912	1423	2	the	the	DT
6912	1423	3	older	old	JJR
6912	1423	4	a	a	DT
6912	1423	5	vegetable	vegetable	NN
6912	1423	6	,	,	,
6912	1423	7	the	the	DT
6912	1423	8	longer	long	JJR
6912	1423	9	the	the	DT
6912	1423	10	time	time	NN
6912	1423	11	required	require	VBN
6912	1423	12	for	for	IN
6912	1423	13	cooking	cooking	NN
6912	1423	14	.	.	.
6912	1424	1	Young	young	JJ
6912	1424	2	vegetables	vegetable	NNS
6912	1424	3	,	,	,
6912	1424	4	especially	especially	RB
6912	1424	5	green	green	JJ
6912	1424	6	corn	corn	NN
6912	1424	7	and	and	CC
6912	1424	8	tender	tender	NN
6912	1424	9	cabbage	cabbage	NN
6912	1424	10	,	,	,
6912	1424	11	may	may	MD
6912	1424	12	be	be	VB
6912	1424	13	spoiled	spoil	VBN
6912	1424	14	by	by	IN
6912	1424	15	too	too	RB
6912	1424	16	long	long	JJ
6912	1424	17	cooking	cooking	NN
6912	1424	18	.	.	.
6912	1425	1	For	for	IN
6912	1425	2	novices	novice	NNS
6912	1425	3	,	,	,
6912	1425	4	a	a	DT
6912	1425	5	time	time	NN
6912	1425	6	table	table	NN
6912	1425	7	may	may	MD
6912	1425	8	be	be	VB
6912	1425	9	helpful	helpful	JJ
6912	1425	10	not	not	RB
6912	1425	11	only	only	RB
6912	1425	12	in	in	IN
6912	1425	13	determining	determine	VBG
6912	1425	14	when	when	WRB
6912	1425	15	a	a	DT
6912	1425	16	food	food	NN
6912	1425	17	is	be	VBZ
6912	1425	18	sufficiently	sufficiently	RB
6912	1425	19	cooked	cook	VBN
6912	1425	20	but	but	CC
6912	1425	21	in	in	IN
6912	1425	22	deciding	decide	VBG
6912	1425	23	how	how	WRB
6912	1425	24	long	long	RB
6912	1425	25	to	to	TO
6912	1425	26	allow	allow	VB
6912	1425	27	for	for	IN
6912	1425	28	cooking	cook	VBG
6912	1425	29	a	a	DT
6912	1425	30	food	food	NN
6912	1425	31	before	before	IN
6912	1425	32	it	-PRON-	PRP
6912	1425	33	is	be	VBZ
6912	1425	34	to	to	TO
6912	1425	35	be	be	VB
6912	1425	36	served	serve	VBN
6912	1425	37	.	.	.
6912	1426	1	But	but	CC
6912	1426	2	do	do	VBP
6912	1426	3	not	not	RB
6912	1426	4	depend	depend	VB
6912	1426	5	entirely	entirely	RB
6912	1426	6	upon	upon	IN
6912	1426	7	a	a	DT
6912	1426	8	time	time	NN
6912	1426	9	table	table	NN
6912	1426	10	.	.	.
6912	1427	1	Judging	judge	VBG
6912	1427	2	by	by	IN
6912	1427	3	appearance	appearance	NN
6912	1427	4	and	and	CC
6912	1427	5	using	use	VBG
6912	1427	6	the	the	DT
6912	1427	7	fork	fork	NN
6912	1427	8	or	or	CC
6912	1427	9	knitting	knitting	NN
6912	1427	10	needle	needle	NN
6912	1427	11	is	be	VBZ
6912	1427	12	the	the	DT
6912	1427	13	most	most	RBS
6912	1427	14	reliable	reliable	JJ
6912	1427	15	test	test	NN
6912	1427	16	.	.	.
6912	1428	1	TABLE	TABLE	NNP
6912	1428	2	Asparagus	Asparagus	NNP
6912	1428	3	15	15	CD
6912	1428	4	-	-	SYM
6912	1428	5	20	20	CD
6912	1428	6	minutes	minute	NNS
6912	1428	7	Beets	Beets	NNPS
6912	1428	8	(	(	-LRB-
6912	1428	9	young	young	JJ
6912	1428	10	)	)	-RRB-
6912	1428	11	45	45	CD
6912	1428	12	-	-	SYM
6912	1428	13	60	60	CD
6912	1428	14	minutes	minute	NNS
6912	1428	15	Beets	beet	NNS
6912	1428	16	(	(	-LRB-
6912	1428	17	old	old	JJ
6912	1428	18	)	)	-RRB-
6912	1428	19	3	3	CD
6912	1428	20	-	-	SYM
6912	1428	21	4	4	CD
6912	1428	22	hours	hour	NNS
6912	1428	23	Cabbage	cabbage	NN
6912	1428	24	15	15	CD
6912	1428	25	-	-	SYM
6912	1428	26	30	30	CD
6912	1428	27	minutes	minute	NNS
6912	1428	28	Carrots	Carrots	NNP
6912	1428	29	30	30	CD
6912	1428	30	-	-	SYM
6912	1428	31	60	60	CD
6912	1428	32	minutes	minute	NNS
6912	1428	33	Cauliflower	Cauliflower	NNP
6912	1428	34	20	20	CD
6912	1428	35	-	-	SYM
6912	1428	36	30	30	CD
6912	1428	37	minutes	minute	NNS
6912	1428	38	Celery	Celery	NNP
6912	1428	39	20	20	CD
6912	1428	40	-	-	SYM
6912	1428	41	45	45	CD
6912	1428	42	minutes	minute	NNS
6912	1428	43	Green	Green	NNP
6912	1428	44	Corn	Corn	NNP
6912	1428	45	12	12	CD
6912	1428	46	-	-	SYM
6912	1428	47	20	20	CD
6912	1428	48	minutes	minute	NNS
6912	1428	49	Lima	Lima	NNPS
6912	1428	50	beans	bean	NNS
6912	1428	51	(	(	-LRB-
6912	1428	52	fresh	fresh	JJ
6912	1428	53	)	)	-RRB-
6912	1428	54	45	45	CD
6912	1428	55	-	-	SYM
6912	1428	56	60	60	CD
6912	1428	57	minutes	minute	NNS
6912	1428	58	Onions	Onions	NNPS
6912	1428	59	30	30	CD
6912	1428	60	-	-	SYM
6912	1428	61	45	45	CD
6912	1428	62	minutes	minute	NNS
6912	1428	63	Parsnips	Parsnips	NNP
6912	1428	64	30	30	CD
6912	1428	65	-	-	SYM
6912	1428	66	45	45	CD
6912	1428	67	minutes	minute	NNS
6912	1428	68	Peas	Peas	NNP
6912	1428	69	(	(	-LRB-
6912	1428	70	fresh	fresh	JJ
6912	1428	71	)	)	-RRB-
6912	1428	72	20	20	CD
6912	1428	73	-	-	SYM
6912	1428	74	30	30	CD
6912	1428	75	minutes	minute	NNS
6912	1428	76	Potatoes	Potatoes	NNP
6912	1428	77	25	25	CD
6912	1428	78	-	-	SYM
6912	1428	79	30	30	CD
6912	1428	80	minutes	minute	NNS
6912	1428	81	Spinach	Spinach	NNP
6912	1428	82	15	15	CD
6912	1428	83	-	-	SYM
6912	1428	84	30	30	CD
6912	1428	85	minutes	minute	NNS
6912	1428	86	Squash	Squash	NNP
6912	1428	87	(	(	-LRB-
6912	1428	88	summer	summer	NN
6912	1428	89	)	)	-RRB-
6912	1428	90	20	20	CD
6912	1428	91	-	-	SYM
6912	1428	92	30	30	CD
6912	1428	93	minutes	minute	NNS
6912	1428	94	String	String	NNP
6912	1428	95	Beans	Beans	NNPS
6912	1428	96	1	1	CD
6912	1428	97	-	-	SYM
6912	1428	98	3	3	CD
6912	1428	99	hours	hour	NNS
6912	1428	100	Sweet	Sweet	NNP
6912	1428	101	Potatoes	Potatoes	NNP
6912	1428	102	15	15	CD
6912	1428	103	-	-	SYM
6912	1428	104	25	25	CD
6912	1428	105	minutes	minute	NNS
6912	1428	106	Turnips	Turnips	NNP
6912	1428	107	30	30	CD
6912	1428	108	-	-	SYM
6912	1428	109	45	45	CD
6912	1428	110	minutes	minute	NNS
6912	1428	111	PARING	pare	VBG
6912	1428	112	VEGETABLES.--If	VEGETABLES.--If	NNP
6912	1428	113	the	the	DT
6912	1428	114	outside	outside	JJ
6912	1428	115	skin	skin	NN
6912	1428	116	of	of	IN
6912	1428	117	a	a	DT
6912	1428	118	vegetable	vegetable	NN
6912	1428	119	is	be	VBZ
6912	1428	120	removed	remove	VBN
6912	1428	121	,	,	,
6912	1428	122	it	-PRON-	PRP
6912	1428	123	should	should	MD
6912	1428	124	be	be	VB
6912	1428	125	pared	pare	VBN
6912	1428	126	as	as	RB
6912	1428	127	thin	thin	JJ
6912	1428	128	as	as	IN
6912	1428	129	possible	possible	JJ
6912	1428	130	.	.	.
6912	1429	1	The	the	DT
6912	1429	2	covering	covering	NN
6912	1429	3	of	of	IN
6912	1429	4	the	the	DT
6912	1429	5	carrot	carrot	NNP
6912	1429	6	and	and	CC
6912	1429	7	new	new	JJ
6912	1429	8	potato	potato	NN
6912	1429	9	is	be	VBZ
6912	1429	10	so	so	RB
6912	1429	11	thin	thin	JJ
6912	1429	12	that	that	IN
6912	1429	13	it	-PRON-	PRP
6912	1429	14	can	can	MD
6912	1429	15	be	be	VB
6912	1429	16	removed	remove	VBN
6912	1429	17	by	by	IN
6912	1429	18	scraping	scrape	VBG
6912	1429	19	,	,	,
6912	1429	20	thereby	thereby	RB
6912	1429	21	saving	save	VBG
6912	1429	22	the	the	DT
6912	1429	23	valuable	valuable	JJ
6912	1429	24	nutritive	nutritive	JJ
6912	1429	25	substances	substance	NNS
6912	1429	26	just	just	RB
6912	1429	27	beneath	beneath	IN
6912	1429	28	the	the	DT
6912	1429	29	skin	skin	NN
6912	1429	30	.	.	.
6912	1430	1	Turnips	turnip	NNS
6912	1430	2	are	be	VBP
6912	1430	3	an	an	DT
6912	1430	4	exception	exception	NN
6912	1430	5	to	to	IN
6912	1430	6	the	the	DT
6912	1430	7	rule	rule	NN
6912	1430	8	,	,	,
6912	1430	9	a	a	DT
6912	1430	10	thick	thick	JJ
6912	1430	11	layer	layer	NN
6912	1430	12	of	of	IN
6912	1430	13	cellular	cellular	JJ
6912	1430	14	material	material	NN
6912	1430	15	covers	cover	VBZ
6912	1430	16	them	-PRON-	PRP
6912	1430	17	.	.	.
6912	1431	1	For	for	IN
6912	1431	2	this	this	DT
6912	1431	3	reason	reason	NN
6912	1431	4	,	,	,
6912	1431	5	a	a	DT
6912	1431	6	thick	thick	JJ
6912	1431	7	paring	paring	NN
6912	1431	8	is	be	VBZ
6912	1431	9	cut	cut	VBN
6912	1431	10	from	from	IN
6912	1431	11	turnips	turnip	NNS
6912	1431	12	.	.	.
6912	1432	1	(	(	-LRB-
6912	1432	2	Cut	Cut	NNP
6912	1432	3	a	a	DT
6912	1432	4	turnip	turnip	NN
6912	1432	5	in	in	IN
6912	1432	6	two	two	CD
6912	1432	7	and	and	CC
6912	1432	8	note	note	VB
6912	1432	9	the	the	DT
6912	1432	10	thickness	thickness	NN
6912	1432	11	of	of	IN
6912	1432	12	its	-PRON-	PRP$
6912	1432	13	skin	skin	NN
6912	1432	14	.	.	.
6912	1432	15	)	)	-RRB-
6912	1433	1	MASHED	mashed	JJ
6912	1433	2	TURNIPS	turnip	NNS
6912	1433	3	6	6	CD
6912	1433	4	medium	medium	JJ
6912	1433	5	turnips	turnip	NNS
6912	1433	6	Salt	salt	NN
6912	1433	7	and	and	CC
6912	1433	8	pepper	pepper	NN
6912	1433	9	2	2	CD
6912	1433	10	tablespoonfuls	tablespoonful	NNS
6912	1433	11	butter	butter	NN
6912	1433	12	or	or	CC
6912	1433	13	substitute	substitute	NN
6912	1433	14	Scrub	Scrub	NNP
6912	1433	15	and	and	CC
6912	1433	16	pare	pare	VB
6912	1433	17	the	the	DT
6912	1433	18	turnips	turnip	NNS
6912	1433	19	.	.	.
6912	1434	1	Cut	cut	VB
6912	1434	2	each	each	DT
6912	1434	3	into	into	IN
6912	1434	4	cubes	cube	NNS
6912	1434	5	.	.	.
6912	1435	1	Place	place	NN
6912	1435	2	in	in	IN
6912	1435	3	the	the	DT
6912	1435	4	top	top	JJ
6912	1435	5	part	part	NN
6912	1435	6	of	of	IN
6912	1435	7	a	a	DT
6912	1435	8	steamer	steamer	NN
6912	1435	9	(	(	-LRB-
6912	1435	10	see	see	VB
6912	1435	11	Figure	Figure	NNP
6912	1435	12	31	31	CD
6912	1435	13	)	)	-RRB-
6912	1435	14	and	and	CC
6912	1435	15	cook	cook	NN
6912	1435	16	until	until	IN
6912	1435	17	tender	tender	NN
6912	1435	18	when	when	WRB
6912	1435	19	tested	test	VBN
6912	1435	20	with	with	IN
6912	1435	21	a	a	DT
6912	1435	22	fork	fork	NN
6912	1435	23	or	or	CC
6912	1435	24	knitting	knitting	NN
6912	1435	25	needle	needle	NN
6912	1435	26	.	.	.
6912	1436	1	Mash	mash	VB
6912	1436	2	the	the	DT
6912	1436	3	turnips	turnip	NNS
6912	1436	4	with	with	IN
6912	1436	5	a	a	DT
6912	1436	6	potato	potato	NN
6912	1436	7	masher	masher	NN
6912	1436	8	.	.	.
6912	1437	1	Add	add	VB
6912	1437	2	butter	butter	NN
6912	1437	3	or	or	CC
6912	1437	4	substitute	substitute	NN
6912	1437	5	and	and	CC
6912	1437	6	enough	enough	JJ
6912	1437	7	salt	salt	NN
6912	1437	8	and	and	CC
6912	1437	9	pepper	pepper	NN
6912	1437	10	to	to	IN
6912	1437	11	season	season	NN
6912	1437	12	.	.	.
6912	1438	1	Serve	serve	VB
6912	1438	2	hot	hot	JJ
6912	1438	3	.	.	.
6912	1439	1	BUTTERED	BUTTERED	NNP
6912	1439	2	CARROTS	CARROTS	NNP
6912	1439	3	4	4	CD
6912	1439	4	cupfuls	cupfuls	NN
6912	1439	5	carrots	carrot	NNS
6912	1439	6	,	,	,
6912	1439	7	cut	cut	VBN
6912	1439	8	into	into	IN
6912	1439	9	strips	strip	NNS
6912	1439	10	2	2	CD
6912	1439	11	tablespoonfuls	tablespoonful	NNS
6912	1439	12	butter	butter	NN
6912	1439	13	or	or	CC
6912	1439	14	substitute	substitute	NN
6912	1439	15	2	2	CD
6912	1439	16	teaspoonfuls	teaspoonful	NNS
6912	1439	17	salt	salt	NN
6912	1439	18	Dash	Dash	NNP
6912	1439	19	pepper	pepper	NN
6912	1439	20	Scrub	Scrub	NNP
6912	1439	21	and	and	CC
6912	1439	22	scrape	scrape	NN
6912	1439	23	carrots	carrot	NNS
6912	1439	24	,	,	,
6912	1439	25	cut	cut	VB
6912	1439	26	them	-PRON-	PRP
6912	1439	27	into	into	IN
6912	1439	28	strips	strip	NNS
6912	1439	29	.	.	.
6912	1440	1	Put	put	VB
6912	1440	2	them	-PRON-	PRP
6912	1440	3	in	in	IN
6912	1440	4	a	a	DT
6912	1440	5	saucepan	saucepan	NN
6912	1440	6	and	and	CC
6912	1440	7	add	add	VB
6912	1440	8	water	water	NN
6912	1440	9	to	to	IN
6912	1440	10	a	a	DT
6912	1440	11	depth	depth	NN
6912	1440	12	of	of	IN
6912	1440	13	1	1	CD
6912	1440	14	inch	inch	NN
6912	1440	15	.	.	.
6912	1441	1	When	when	WRB
6912	1441	2	the	the	DT
6912	1441	3	carrots	carrot	NNS
6912	1441	4	are	be	VBP
6912	1441	5	tender	tender	JJ
6912	1441	6	and	and	CC
6912	1441	7	only	only	RB
6912	1441	8	a	a	DT
6912	1441	9	small	small	JJ
6912	1441	10	amount	amount	NN
6912	1441	11	of	of	IN
6912	1441	12	water	water	NN
6912	1441	13	remains	remain	VBZ
6912	1441	14	,	,	,
6912	1441	15	add	add	VB
6912	1441	16	the	the	DT
6912	1441	17	butter	butter	NN
6912	1441	18	or	or	CC
6912	1441	19	substitute	substitute	NN
6912	1441	20	and	and	CC
6912	1441	21	seasonings	seasoning	NNS
6912	1441	22	.	.	.
6912	1442	1	Continue	continue	VB
6912	1442	2	to	to	TO
6912	1442	3	cook	cook	VB
6912	1442	4	slowly	slowly	RB
6912	1442	5	until	until	IN
6912	1442	6	almost	almost	RB
6912	1442	7	all	all	DT
6912	1442	8	of	of	IN
6912	1442	9	the	the	DT
6912	1442	10	remaining	remain	VBG
6912	1442	11	water	water	NN
6912	1442	12	has	have	VBZ
6912	1442	13	evaporated	evaporate	VBN
6912	1442	14	.	.	.
6912	1443	1	Serve	serve	VB
6912	1443	2	the	the	DT
6912	1443	3	vegetables	vegetable	NNS
6912	1443	4	and	and	CC
6912	1443	5	surrounding	surround	VBG
6912	1443	6	liquid	liquid	JJ
6912	1443	7	hot	hot	JJ
6912	1443	8	.	.	.
6912	1444	1	Young	young	JJ
6912	1444	2	string	string	NN
6912	1444	3	beans	bean	NNS
6912	1444	4	cut	cut	VBD
6912	1444	5	in	in	IN
6912	1444	6	halves	half	NNS
6912	1444	7	lengthwise	lengthwise	RB
6912	1444	8	and	and	CC
6912	1444	9	parsnips	parsnip	NNS
6912	1444	10	cut	cut	VBN
6912	1444	11	in	in	IN
6912	1444	12	strips	strip	NNS
6912	1444	13	may	may	MD
6912	1444	14	be	be	VB
6912	1444	15	cooked	cook	VBN
6912	1444	16	in	in	IN
6912	1444	17	the	the	DT
6912	1444	18	same	same	JJ
6912	1444	19	way	way	NN
6912	1444	20	.	.	.
6912	1445	1	(	(	-LRB-
6912	1445	2	Adapted	adapt	VBN
6912	1445	3	from	from	IN
6912	1445	4	a	a	DT
6912	1445	5	_	_	NNP
6912	1445	6	United	United	NNP
6912	1445	7	States	States	NNP
6912	1445	8	Department	Department	NNP
6912	1445	9	of	of	IN
6912	1445	10	Agriculture	Agriculture	NNP
6912	1445	11	_	_	NNP
6912	1445	12	recipe	recipe	NN
6912	1445	13	.	.	.
6912	1445	14	)	)	-RRB-
6912	1446	1	QUESTIONS	QUESTIONS	NNP
6912	1446	2	Why	why	WRB
6912	1446	3	should	should	MD
6912	1446	4	the	the	DT
6912	1446	5	outside	outside	JJ
6912	1446	6	skin	skin	NN
6912	1446	7	of	of	IN
6912	1446	8	a	a	DT
6912	1446	9	vegetable	vegetable	NN
6912	1446	10	be	be	VB
6912	1446	11	pared	pare	VBN
6912	1446	12	as	as	RB
6912	1446	13	thin	thin	JJ
6912	1446	14	as	as	IN
6912	1446	15	possible	possible	JJ
6912	1446	16	?	?	.
6912	1447	1	What	what	WP
6912	1447	2	is	be	VBZ
6912	1447	3	the	the	DT
6912	1447	4	exception	exception	NN
6912	1447	5	to	to	IN
6912	1447	6	this	this	DT
6912	1447	7	rule	rule	NN
6912	1447	8	?	?	.
6912	1448	1	How	how	WRB
6912	1448	2	should	should	MD
6912	1448	3	vegetable	vegetable	VB
6912	1448	4	stock	stock	NN
6912	1448	5	be	be	VB
6912	1448	6	utilized	utilize	VBN
6912	1448	7	?	?	.
6912	1449	1	Why	why	WRB
6912	1449	2	?	?	.
6912	1450	1	Housekeepers	housekeeper	NNS
6912	1450	2	usually	usually	RB
6912	1450	3	add	add	VBP
6912	1450	4	milk	milk	NN
6912	1450	5	to	to	IN
6912	1450	6	potatoes	potato	NNS
6912	1450	7	when	when	WRB
6912	1450	8	mashing	mash	VBG
6912	1450	9	them	-PRON-	PRP
6912	1450	10	.	.	.
6912	1451	1	Why	why	WRB
6912	1451	2	is	be	VBZ
6912	1451	3	moisture	moisture	NN
6912	1451	4	not	not	RB
6912	1451	5	added	add	VBN
6912	1451	6	to	to	IN
6912	1451	7	mashed	mash	VBN
6912	1451	8	turnips	turnip	NNS
6912	1451	9	?	?	.
6912	1452	1	What	what	WP
6912	1452	2	,	,	,
6912	1452	3	advantage	advantage	NN
6912	1452	4	is	be	VBZ
6912	1452	5	there	there	RB
6912	1452	6	in	in	IN
6912	1452	7	steaming	steam	VBG
6912	1452	8	turnips	turnip	NNS
6912	1452	9	rather	rather	RB
6912	1452	10	than	than	IN
6912	1452	11	cooking	cook	VBG
6912	1452	12	them	-PRON-	PRP
6912	1452	13	in	in	IN
6912	1452	14	water	water	NN
6912	1452	15	?	?	.
6912	1453	1	Why	why	WRB
6912	1453	2	are	be	VBP
6912	1453	3	carrots	carrot	NNS
6912	1453	4	cooked	cook	VBN
6912	1453	5	in	in	IN
6912	1453	6	a	a	DT
6912	1453	7	small	small	JJ
6912	1453	8	quantity	quantity	NN
6912	1453	9	of	of	IN
6912	1453	10	water	water	NN
6912	1453	11	rather	rather	RB
6912	1453	12	than	than	IN
6912	1453	13	a	a	DT
6912	1453	14	large	large	JJ
6912	1453	15	amount	amount	NN
6912	1453	16	?	?	.
6912	1454	1	What	what	WP
6912	1454	2	are	be	VBP
6912	1454	3	the	the	DT
6912	1454	4	prices	price	NNS
6912	1454	5	of	of	IN
6912	1454	6	turnips	turnip	NNS
6912	1454	7	and	and	CC
6912	1454	8	carrots	carrot	NNS
6912	1454	9	per	per	IN
6912	1454	10	pound	pound	NN
6912	1454	11	?	?	.
6912	1455	1	How	how	WRB
6912	1455	2	many	many	JJ
6912	1455	3	of	of	IN
6912	1455	4	each	each	DT
6912	1455	5	of	of	IN
6912	1455	6	these	these	DT
6912	1455	7	vegetables	vegetable	NNS
6912	1455	8	in	in	IN
6912	1455	9	a	a	DT
6912	1455	10	pound	pound	NN
6912	1455	11	?	?	.
6912	1456	1	LESSON	LESSON	NNP
6912	1456	2	XIII	XIII	NNP
6912	1456	3	FRESH	FRESH	NNP
6912	1456	4	FRUITS	FRUITS	NNP
6912	1456	5	FRUIT	FRUIT	NNP
6912	1456	6	,	,	,
6912	1456	7	A	a	DT
6912	1456	8	NECESSITY.--An	NECESSITY.--An	NNP
6912	1456	9	authority	authority	NN
6912	1456	10	[	[	-LRB-
6912	1456	11	Footnote	Footnote	NNP
6912	1456	12	19	19	CD
6912	1456	13	:	:	:
6912	1456	14	See	see	VB
6912	1456	15	"	"	``
6912	1456	16	Feeding	feed	VBG
6912	1456	17	the	the	DT
6912	1456	18	Family	family	NN
6912	1456	19	"	"	''
6912	1456	20	(	(	-LRB-
6912	1456	21	p	p	NNP
6912	1456	22	240	240	CD
6912	1456	23	)	)	-RRB-
6912	1456	24	,	,	,
6912	1456	25	by	by	IN
6912	1456	26	Mary	Mary	NNP
6912	1456	27	Swartz	Swartz	NNP
6912	1456	28	Rose	Rose	NNP
6912	1456	29	,	,	,
6912	1456	30	Ph.D.	ph.d.	NN
6912	1456	31	]	]	-RRB-
6912	1456	32	on	on	IN
6912	1456	33	diet	diet	NNP
6912	1456	34	says	say	VBZ
6912	1456	35	that	that	IN
6912	1456	36	at	at	IN
6912	1456	37	least	least	JJS
6912	1456	38	as	as	IN
6912	1456	39	much	much	JJ
6912	1456	40	money	money	NN
6912	1456	41	should	should	MD
6912	1456	42	be	be	VB
6912	1456	43	spent	spend	VBN
6912	1456	44	for	for	IN
6912	1456	45	fruits	fruit	NNS
6912	1456	46	as	as	IN
6912	1456	47	for	for	IN
6912	1456	48	meat	meat	NN
6912	1456	49	,	,	,
6912	1456	50	eggs	egg	NNS
6912	1456	51	,	,	,
6912	1456	52	and	and	CC
6912	1456	53	fish	fish	NN
6912	1456	54	.	.	.
6912	1457	1	Fruit	fruit	NN
6912	1457	2	should	should	MD
6912	1457	3	no	no	RB
6912	1457	4	longer	longer	RB
6912	1457	5	be	be	VB
6912	1457	6	considered	consider	VBN
6912	1457	7	a	a	DT
6912	1457	8	luxury	luxury	NN
6912	1457	9	but	but	CC
6912	1457	10	a	a	DT
6912	1457	11	necessity	necessity	NN
6912	1457	12	in	in	IN
6912	1457	13	diet	diet	NNP
6912	1457	14	.	.	.
6912	1458	1	Fruits	fruit	NNS
6912	1458	2	as	as	RB
6912	1458	3	well	well	RB
6912	1458	4	as	as	IN
6912	1458	5	vegetables	vegetable	NNS
6912	1458	6	are	be	VBP
6912	1458	7	effective	effective	JJ
6912	1458	8	in	in	IN
6912	1458	9	preventing	prevent	VBG
6912	1458	10	constipation,--	constipation,--	-RRB-
6912	1458	11	the	the	DT
6912	1458	12	common	common	JJ
6912	1458	13	disorder	disorder	NN
6912	1458	14	which	which	WDT
6912	1458	15	may	may	MD
6912	1458	16	lead	lead	VB
6912	1458	17	to	to	IN
6912	1458	18	serious	serious	JJ
6912	1458	19	disturbances	disturbance	NNS
6912	1458	20	.	.	.
6912	1459	1	Most	Most	JJS
6912	1459	2	fruits	fruit	NNS
6912	1459	3	,	,	,
6912	1459	4	especially	especially	RB
6912	1459	5	those	those	DT
6912	1459	6	containing	contain	VBG
6912	1459	7	considerable	considerable	JJ
6912	1459	8	acid	acid	NN
6912	1459	9	,	,	,
6912	1459	10	such	such	JJ
6912	1459	11	as	as	IN
6912	1459	12	lemons	lemon	NNS
6912	1459	13	,	,	,
6912	1459	14	oranges	orange	NNS
6912	1459	15	,	,	,
6912	1459	16	and	and	CC
6912	1459	17	apples	apple	NNS
6912	1459	18	,	,	,
6912	1459	19	are	be	VBP
6912	1459	20	laxative	laxative	JJ
6912	1459	21	.	.	.
6912	1460	1	Prunes	prune	NNS
6912	1460	2	and	and	CC
6912	1460	3	figs	fig	NNS
6912	1460	4	are	be	VBP
6912	1460	5	also	also	RB
6912	1460	6	valuable	valuable	JJ
6912	1460	7	in	in	IN
6912	1460	8	constipation	constipation	NN
6912	1460	9	.	.	.
6912	1461	1	Blackberries	blackberry	NNS
6912	1461	2	are	be	VBP
6912	1461	3	unlike	unlike	IN
6912	1461	4	other	other	JJ
6912	1461	5	fruits	fruit	NNS
6912	1461	6	in	in	IN
6912	1461	7	this	this	DT
6912	1461	8	respect,--they	respect,--they	NNP
6912	1461	9	are	be	VBP
6912	1461	10	constipating	constipate	VBG
6912	1461	11	.	.	.
6912	1462	1	A	a	DT
6912	1462	2	disease	disease	NN
6912	1462	3	called	call	VBN
6912	1462	4	scurvy	scurvy	NN
6912	1462	5	is	be	VBZ
6912	1462	6	often	often	RB
6912	1462	7	due	due	JJ
6912	1462	8	to	to	IN
6912	1462	9	a	a	DT
6912	1462	10	lack	lack	NN
6912	1462	11	of	of	IN
6912	1462	12	fresh	fresh	JJ
6912	1462	13	vegetables	vegetable	NNS
6912	1462	14	and	and	CC
6912	1462	15	fruits	fruit	NNS
6912	1462	16	in	in	IN
6912	1462	17	diet	diet	NNP
6912	1462	18	.	.	.
6912	1463	1	Orange	Orange	NNP
6912	1463	2	juice	juice	NN
6912	1463	3	is	be	VBZ
6912	1463	4	especially	especially	RB
6912	1463	5	valuable	valuable	JJ
6912	1463	6	in	in	IN
6912	1463	7	preventing	prevent	VBG
6912	1463	8	scurvy	scurvy	NN
6912	1463	9	.	.	.
6912	1464	1	Fruits	fruit	NNS
6912	1464	2	are	be	VBP
6912	1464	3	valuable	valuable	JJ
6912	1464	4	not	not	RB
6912	1464	5	only	only	RB
6912	1464	6	because	because	IN
6912	1464	7	they	-PRON-	PRP
6912	1464	8	aid	aid	VBP
6912	1464	9	in	in	IN
6912	1464	10	preventing	prevent	VBG
6912	1464	11	constipation	constipation	NN
6912	1464	12	and	and	CC
6912	1464	13	scurvy	scurvy	NN
6912	1464	14	,	,	,
6912	1464	15	but	but	CC
6912	1464	16	because	because	IN
6912	1464	17	they	-PRON-	PRP
6912	1464	18	contain	contain	VBP
6912	1464	19	ash	ash	NN
6912	1464	20	.	.	.
6912	1465	1	Fruits	fruit	NNS
6912	1465	2	are	be	VBP
6912	1465	3	rich	rich	JJ
6912	1465	4	in	in	IN
6912	1465	5	mineral	mineral	NN
6912	1465	6	matter	matter	NN
6912	1465	7	.	.	.
6912	1466	1	KINDS	kind	NNS
6912	1466	2	OF	of	IN
6912	1466	3	FRUITS.--In	fruits.--in	NN
6912	1466	4	a	a	DT
6912	1466	5	broad	broad	JJ
6912	1466	6	sense	sense	NN
6912	1466	7	fruits	fruit	NNS
6912	1466	8	are	be	VBP
6912	1466	9	seed	seed	NN
6912	1466	10	vessels	vessel	NNS
6912	1466	11	.	.	.
6912	1467	1	This	this	DT
6912	1467	2	classification	classification	NN
6912	1467	3	includes	include	VBZ
6912	1467	4	many	many	JJ
6912	1467	5	foods	food	NNS
6912	1467	6	that	that	WDT
6912	1467	7	are	be	VBP
6912	1467	8	ordinarily	ordinarily	RB
6912	1467	9	considered	consider	VBN
6912	1467	10	vegetables	vegetable	NNS
6912	1467	11	.	.	.
6912	1468	1	So	so	RB
6912	1468	2	in	in	IN
6912	1468	3	this	this	DT
6912	1468	4	text	text	NN
6912	1468	5	seed	seed	NN
6912	1468	6	vessels	vessel	NNS
6912	1468	7	that	that	WDT
6912	1468	8	are	be	VBP
6912	1468	9	used	use	VBN
6912	1468	10	as	as	IN
6912	1468	11	desserts	dessert	NNS
6912	1468	12	are	be	VBP
6912	1468	13	termed	term	VBN
6912	1468	14	fruits	fruit	NNS
6912	1468	15	.	.	.
6912	1469	1	Rhubarb	rhubarb	NN
6912	1469	2	is	be	VBZ
6912	1469	3	not	not	RB
6912	1469	4	properly	properly	RB
6912	1469	5	a	a	DT
6912	1469	6	fruit	fruit	NN
6912	1469	7	;	;	:
6912	1469	8	it	-PRON-	PRP
6912	1469	9	is	be	VBZ
6912	1469	10	a	a	DT
6912	1469	11	vegetable	vegetable	NN
6912	1469	12	,	,	,
6912	1469	13	but	but	CC
6912	1469	14	because	because	IN
6912	1469	15	it	-PRON-	PRP
6912	1469	16	is	be	VBZ
6912	1469	17	used	use	VBN
6912	1469	18	in	in	IN
6912	1469	19	the	the	DT
6912	1469	20	diet	diet	NN
6912	1469	21	the	the	DT
6912	1469	22	same	same	JJ
6912	1469	23	way	way	NN
6912	1469	24	as	as	IN
6912	1469	25	fruit	fruit	NN
6912	1469	26	,	,	,
6912	1469	27	it	-PRON-	PRP
6912	1469	28	is	be	VBZ
6912	1469	29	classed	class	VBN
6912	1469	30	as	as	IN
6912	1469	31	such	such	JJ
6912	1469	32	.	.	.
6912	1470	1	Fruits	fruit	NNS
6912	1470	2	are	be	VBP
6912	1470	3	sometimes	sometimes	RB
6912	1470	4	classified	classify	VBN
6912	1470	5	as	as	IN
6912	1470	6	food	food	NN
6912	1470	7	fruits	fruit	NNS
6912	1470	8	and	and	CC
6912	1470	9	flavor	flavor	NN
6912	1470	10	fruits	fruit	NNS
6912	1470	11	.	.	.
6912	1471	1	This	this	DT
6912	1471	2	distinction	distinction	NN
6912	1471	3	depends	depend	VBZ
6912	1471	4	upon	upon	IN
6912	1471	5	the	the	DT
6912	1471	6	quantity	quantity	NN
6912	1471	7	of	of	IN
6912	1471	8	sugar	sugar	NN
6912	1471	9	and	and	CC
6912	1471	10	water	water	NN
6912	1471	11	that	that	WDT
6912	1471	12	fruits	fruit	VBZ
6912	1471	13	contain,--those	contain,--those	NNP
6912	1471	14	containing	contain	VBG
6912	1471	15	much	much	JJ
6912	1471	16	sugar	sugar	NN
6912	1471	17	,	,	,
6912	1471	18	such	such	JJ
6912	1471	19	as	as	IN
6912	1471	20	ripe	ripe	JJ
6912	1471	21	bananas	banana	NNS
6912	1471	22	and	and	CC
6912	1471	23	dried	dry	VBN
6912	1471	24	fruits	fruit	NNS
6912	1471	25	,	,	,
6912	1471	26	being	be	VBG
6912	1471	27	called	call	VBN
6912	1471	28	food	food	NN
6912	1471	29	fruits	fruit	NNS
6912	1471	30	and	and	CC
6912	1471	31	those	those	DT
6912	1471	32	containing	contain	VBG
6912	1471	33	much	much	JJ
6912	1471	34	water	water	NN
6912	1471	35	and	and	CC
6912	1471	36	less	less	JJR
6912	1471	37	sugar	sugar	NN
6912	1471	38	,	,	,
6912	1471	39	such	such	JJ
6912	1471	40	as	as	IN
6912	1471	41	oranges	orange	NNS
6912	1471	42	and	and	CC
6912	1471	43	strawberries	strawberry	NNS
6912	1471	44	,	,	,
6912	1471	45	being	be	VBG
6912	1471	46	termed	term	VBN
6912	1471	47	flavor	flavor	NN
6912	1471	48	fruits	fruit	NNS
6912	1471	49	.	.	.
6912	1472	1	This	this	DT
6912	1472	2	classification	classification	NN
6912	1472	3	may	may	MD
6912	1472	4	be	be	VB
6912	1472	5	somewhat	somewhat	RB
6912	1472	6	misleading	misleading	JJ
6912	1472	7	,	,	,
6912	1472	8	however	however	RB
6912	1472	9	,	,	,
6912	1472	10	for	for	IN
6912	1472	11	all	all	DT
6912	1472	12	fruits	fruit	NNS
6912	1472	13	may	may	MD
6912	1472	14	be	be	VB
6912	1472	15	considered	consider	VBN
6912	1472	16	food	food	NN
6912	1472	17	fruits	fruit	NNS
6912	1472	18	.	.	.
6912	1473	1	Fruits	fruit	NNS
6912	1473	2	containing	contain	VBG
6912	1473	3	much	much	JJ
6912	1473	4	water	water	NN
6912	1473	5	are	be	VBP
6912	1473	6	generally	generally	RB
6912	1473	7	rich	rich	JJ
6912	1473	8	in	in	IN
6912	1473	9	ash	ash	NN
6912	1473	10	and	and	CC
6912	1473	11	other	other	JJ
6912	1473	12	valuable	valuable	JJ
6912	1473	13	substances	substance	NNS
6912	1473	14	and	and	CC
6912	1473	15	hence	hence	RB
6912	1473	16	have	have	VBP
6912	1473	17	decided	decide	VBN
6912	1473	18	food	food	NN
6912	1473	19	value	value	NN
6912	1473	20	.	.	.
6912	1474	1	WHEN	when	WRB
6912	1474	2	TO	to	TO
6912	1474	3	ADD	add	VB
6912	1474	4	THE	the	DT
6912	1474	5	SUGAR	SUGAR	NNP
6912	1474	6	to	to	IN
6912	1474	7	cooked	cook	VBN
6912	1474	8	fruits	fruit	NNS
6912	1474	9	--	--	:
6912	1474	10	before	before	IN
6912	1474	11	or	or	CC
6912	1474	12	after	after	IN
6912	1474	13	cooking	cooking	NN
6912	1474	14	--	--	:
6912	1474	15	is	be	VBZ
6912	1474	16	a	a	DT
6912	1474	17	practical	practical	JJ
6912	1474	18	problem	problem	NN
6912	1474	19	for	for	IN
6912	1474	20	every	every	DT
6912	1474	21	housewife	housewife	NN
6912	1474	22	.	.	.
6912	1475	1	Fruits	fruit	NNS
6912	1475	2	contain	contain	VBP
6912	1475	3	acids	acid	NNS
6912	1475	4	,	,	,
6912	1475	5	and	and	CC
6912	1475	6	most	most	RBS
6912	1475	7	cooked	cook	VBN
6912	1475	8	fruits	fruit	NNS
6912	1475	9	require	require	VBP
6912	1475	10	the	the	DT
6912	1475	11	addition	addition	NN
6912	1475	12	of	of	IN
6912	1475	13	sugar	sugar	NN
6912	1475	14	to	to	TO
6912	1475	15	make	make	VB
6912	1475	16	them	-PRON-	PRP
6912	1475	17	palatable	palatable	JJ
6912	1475	18	.	.	.
6912	1476	1	The	the	DT
6912	1476	2	flavor	flavor	NN
6912	1476	3	of	of	IN
6912	1476	4	fresh	fresh	JJ
6912	1476	5	fruit	fruit	NN
6912	1476	6	is	be	VBZ
6912	1476	7	generally	generally	RB
6912	1476	8	popular	popular	JJ
6912	1476	9	.	.	.
6912	1477	1	In	in	IN
6912	1477	2	cooking	cooking	NN
6912	1477	3	fruit	fruit	NN
6912	1477	4	it	-PRON-	PRP
6912	1477	5	is	be	VBZ
6912	1477	6	desirable	desirable	JJ
6912	1477	7	to	to	TO
6912	1477	8	retain	retain	VB
6912	1477	9	the	the	DT
6912	1477	10	fresh	fresh	JJ
6912	1477	11	fruit	fruit	NN
6912	1477	12	flavor	flavor	NN
6912	1477	13	.	.	.
6912	1478	1	Housekeepers	housekeeper	NNS
6912	1478	2	have	have	VBP
6912	1478	3	found	find	VBN
6912	1478	4	that	that	IN
6912	1478	5	a	a	DT
6912	1478	6	less	less	RBR
6912	1478	7	desirable	desirable	JJ
6912	1478	8	flavor	flavor	NN
6912	1478	9	results	result	NNS
6912	1478	10	--	--	:
6912	1478	11	the	the	DT
6912	1478	12	fruit	fruit	NN
6912	1478	13	"	"	``
6912	1478	14	loses	lose	VBZ
6912	1478	15	"	"	``
6912	1478	16	more	more	JJR
6912	1478	17	of	of	IN
6912	1478	18	its	-PRON-	PRP$
6912	1478	19	"	"	``
6912	1478	20	fresh	fresh	JJ
6912	1478	21	flavor"--if	flavor"--if	NN
6912	1478	22	the	the	DT
6912	1478	23	sugar	sugar	NN
6912	1478	24	is	be	VBZ
6912	1478	25	cooked	cook	VBN
6912	1478	26	with	with	IN
6912	1478	27	the	the	DT
6912	1478	28	fruit	fruit	NN
6912	1478	29	.	.	.
6912	1479	1	Moreover	moreover	RB
6912	1479	2	,	,	,
6912	1479	3	when	when	WRB
6912	1479	4	sugar	sugar	NN
6912	1479	5	is	be	VBZ
6912	1479	6	cooked	cook	VBN
6912	1479	7	with	with	IN
6912	1479	8	fruit	fruit	NN
6912	1479	9	,	,	,
6912	1479	10	a	a	DT
6912	1479	11	sirup	sirup	NN
6912	1479	12	is	be	VBZ
6912	1479	13	formed	form	VBN
6912	1479	14	,	,	,
6912	1479	15	which	which	WDT
6912	1479	16	is	be	VBZ
6912	1479	17	more	more	RBR
6912	1479	18	apt	apt	JJ
6912	1479	19	to	to	IN
6912	1479	20	scorch	scorch	NN
6912	1479	21	than	than	IN
6912	1479	22	a	a	DT
6912	1479	23	mixture	mixture	NN
6912	1479	24	of	of	IN
6912	1479	25	fruit	fruit	NN
6912	1479	26	and	and	CC
6912	1479	27	water	water	NN
6912	1479	28	.	.	.
6912	1480	1	For	for	IN
6912	1480	2	these	these	DT
6912	1480	3	reasons	reason	NNS
6912	1480	4	,	,	,
6912	1480	5	it	-PRON-	PRP
6912	1480	6	is	be	VBZ
6912	1480	7	well	well	JJ
6912	1480	8	to	to	TO
6912	1480	9	add	add	VB
6912	1480	10	sugar	sugar	NN
6912	1480	11	to	to	TO
6912	1480	12	fruit	fruit	VB
6912	1480	13	_	_	NNP
6912	1480	14	after	after	IN
6912	1480	15	cooking	cook	VBG
6912	1480	16	_	_	NNP
6912	1480	17	,	,	,
6912	1480	18	unless	unless	IN
6912	1480	19	it	-PRON-	PRP
6912	1480	20	is	be	VBZ
6912	1480	21	desired	desire	VBN
6912	1480	22	to	to	TO
6912	1480	23	preserve	preserve	VB
6912	1480	24	the	the	DT
6912	1480	25	shape	shape	NN
6912	1480	26	of	of	IN
6912	1480	27	the	the	DT
6912	1480	28	fruit	fruit	NN
6912	1480	29	or	or	CC
6912	1480	30	unless	unless	IN
6912	1480	31	fruit	fruit	NN
6912	1480	32	is	be	VBZ
6912	1480	33	made	make	VBN
6912	1480	34	into	into	IN
6912	1480	35	jelly	jelly	NNP
6912	1480	36	.	.	.
6912	1481	1	Fruit	fruit	NN
6912	1481	2	is	be	VBZ
6912	1481	3	cooked	cook	VBN
6912	1481	4	in	in	IN
6912	1481	5	a	a	DT
6912	1481	6	sirup	sirup	NN
6912	1481	7	if	if	IN
6912	1481	8	it	-PRON-	PRP
6912	1481	9	is	be	VBZ
6912	1481	10	desired	desire	VBN
6912	1481	11	to	to	TO
6912	1481	12	preserve	preserve	VB
6912	1481	13	its	-PRON-	PRP$
6912	1481	14	shape	shape	NN
6912	1481	15	.	.	.
6912	1482	1	SUGGESTIONS	suggestion	NNS
6912	1482	2	FOR	for	IN
6912	1482	3	COOKING	cooking	NN
6912	1482	4	FRUITS.--Fruits	fruits.--fruit	NNS
6912	1482	5	should	should	MD
6912	1482	6	be	be	VB
6912	1482	7	washed	wash	VBN
6912	1482	8	,	,	,
6912	1482	9	cut	cut	VBN
6912	1482	10	into	into	IN
6912	1482	11	pieces	piece	NNS
6912	1482	12	,	,	,
6912	1482	13	and	and	CC
6912	1482	14	then	then	RB
6912	1482	15	pared	pare	VBD
6912	1482	16	or	or	CC
6912	1482	17	peeled	peel	VBN
6912	1482	18	,	,	,
6912	1482	19	unless	unless	IN
6912	1482	20	they	-PRON-	PRP
6912	1482	21	are	be	VBP
6912	1482	22	to	to	TO
6912	1482	23	be	be	VB
6912	1482	24	strained	strain	VBN
6912	1482	25	after	after	IN
6912	1482	26	cooking	cooking	NN
6912	1482	27	.	.	.
6912	1483	1	For	for	IN
6912	1483	2	some	some	DT
6912	1483	3	fruits	fruit	NNS
6912	1483	4	it	-PRON-	PRP
6912	1483	5	is	be	VBZ
6912	1483	6	not	not	RB
6912	1483	7	necessary	necessary	JJ
6912	1483	8	to	to	TO
6912	1483	9	remove	remove	VB
6912	1483	10	the	the	DT
6912	1483	11	skins	skin	NNS
6912	1483	12	before	before	IN
6912	1483	13	straining	strain	VBG
6912	1483	14	.	.	.
6912	1484	1	We	-PRON-	PRP
6912	1484	2	have	have	VBP
6912	1484	3	all	all	DT
6912	1484	4	seen	see	VBN
6912	1484	5	the	the	DT
6912	1484	6	dark	dark	JJ
6912	1484	7	stain	stain	NN
6912	1484	8	on	on	IN
6912	1484	9	a	a	DT
6912	1484	10	steel	steel	NN
6912	1484	11	knife	knife	NN
6912	1484	12	that	that	WDT
6912	1484	13	has	have	VBZ
6912	1484	14	been	be	VBN
6912	1484	15	used	use	VBN
6912	1484	16	for	for	IN
6912	1484	17	paring	pare	VBG
6912	1484	18	fruit	fruit	NN
6912	1484	19	or	or	CC
6912	1484	20	certain	certain	JJ
6912	1484	21	vegetables	vegetable	NNS
6912	1484	22	.	.	.
6912	1485	1	_	_	NNP
6912	1485	2	This	this	DT
6912	1485	3	black	black	JJ
6912	1485	4	substance	substance	NN
6912	1485	5	is	be	VBZ
6912	1485	6	formed	form	VBN
6912	1485	7	by	by	IN
6912	1485	8	the	the	DT
6912	1485	9	action	action	NN
6912	1485	10	of	of	IN
6912	1485	11	the	the	DT
6912	1485	12	acid	acid	NN
6912	1485	13	of	of	IN
6912	1485	14	the	the	DT
6912	1485	15	fruit	fruit	NN
6912	1485	16	or	or	CC
6912	1485	17	vegetable	vegetable	NN
6912	1485	18	on	on	IN
6912	1485	19	the	the	DT
6912	1485	20	metal	metal	NN
6912	1485	21	.	.	.
6912	1485	22	_	_	NNP
6912	1485	23	It	-PRON-	PRP
6912	1485	24	is	be	VBZ
6912	1485	25	disagreeable	disagreeable	JJ
6912	1485	26	in	in	IN
6912	1485	27	taste	taste	NN
6912	1485	28	and	and	CC
6912	1485	29	may	may	MD
6912	1485	30	produce	produce	VB
6912	1485	31	harmful	harmful	JJ
6912	1485	32	results	result	NNS
6912	1485	33	.	.	.
6912	1486	1	For	for	IN
6912	1486	2	this	this	DT
6912	1486	3	reason	reason	NN
6912	1486	4	all	all	DT
6912	1486	5	fruits	fruit	NNS
6912	1486	6	should	should	MD
6912	1486	7	be	be	VB
6912	1486	8	cooked	cook	VBN
6912	1486	9	in	in	IN
6912	1486	10	granite	granite	NN
6912	1486	11	,	,	,
6912	1486	12	earthenware	earthenware	NN
6912	1486	13	,	,	,
6912	1486	14	or	or	CC
6912	1486	15	glass	glass	NN
6912	1486	16	utensils	utensil	NNS
6912	1486	17	.	.	.
6912	1487	1	The	the	DT
6912	1487	2	characteristic	characteristic	JJ
6912	1487	3	odors	odor	NNS
6912	1487	4	from	from	IN
6912	1487	5	cooking	cook	VBG
6912	1487	6	fruits	fruit	NNS
6912	1487	7	indicate	indicate	VBP
6912	1487	8	loss	loss	NN
6912	1487	9	of	of	IN
6912	1487	10	flavor	flavor	NN
6912	1487	11	.	.	.
6912	1488	1	This	this	DT
6912	1488	2	can	can	MD
6912	1488	3	be	be	VB
6912	1488	4	prevented	prevent	VBN
6912	1488	5	somewhat	somewhat	RB
6912	1488	6	by	by	IN
6912	1488	7	cooking	cook	VBG
6912	1488	8	fruits	fruit	NNS
6912	1488	9	at	at	IN
6912	1488	10	a	a	DT
6912	1488	11	_	_	NNP
6912	1488	12	low	low	JJ
6912	1488	13	_	_	NNP
6912	1488	14	(	(	-LRB-
6912	1488	15	simmering	simmering	NN
6912	1488	16	)	)	-RRB-
6912	1488	17	_	_	NNP
6912	1488	18	temperature	temperature	NN
6912	1488	19	_	_	NNP
6912	1488	20	in	in	IN
6912	1488	21	a	a	DT
6912	1488	22	_	_	NNP
6912	1488	23	covered	cover	VBN
6912	1488	24	_	_	NNP
6912	1488	25	utensil	utensil	RB
6912	1488	26	.	.	.
6912	1489	1	The	the	DT
6912	1489	2	_	_	NNP
6912	1489	3	casserole	casserole	NN
6912	1489	4	_	_	NNP
6912	1489	5	used	use	VBD
6912	1489	6	on	on	IN
6912	1489	7	top	top	NN
6912	1489	8	of	of	IN
6912	1489	9	a	a	DT
6912	1489	10	range	range	NN
6912	1489	11	or	or	CC
6912	1489	12	in	in	IN
6912	1489	13	the	the	DT
6912	1489	14	oven	oven	NN
6912	1489	15	is	be	VBZ
6912	1489	16	most	most	RBS
6912	1489	17	desirable	desirable	JJ
6912	1489	18	for	for	IN
6912	1489	19	cooking	cook	VBG
6912	1489	20	fruits	fruit	NNS
6912	1489	21	.	.	.
6912	1490	1	Slow	slow	JJ
6912	1490	2	cooking	cooking	NN
6912	1490	3	prevents	prevent	VBZ
6912	1490	4	some	some	DT
6912	1490	5	fruits	fruit	NNS
6912	1490	6	from	from	IN
6912	1490	7	breaking	break	VBG
6912	1490	8	into	into	IN
6912	1490	9	pieces	piece	NNS
6912	1490	10	.	.	.
6912	1491	1	FRUIT	FRUIT	NNP
6912	1491	2	SAUCES	SAUCES	NNPS
6912	1491	3	Cook	Cook	NNP
6912	1491	4	fruit	fruit	NN
6912	1491	5	in	in	IN
6912	1491	6	enough	enough	JJ
6912	1491	7	water	water	NN
6912	1491	8	to	to	TO
6912	1491	9	keep	keep	VB
6912	1491	10	from	from	IN
6912	1491	11	scorching	scorch	VBG
6912	1491	12	.	.	.
6912	1492	1	When	when	WRB
6912	1492	2	the	the	DT
6912	1492	3	fruit	fruit	NN
6912	1492	4	is	be	VBZ
6912	1492	5	tender	tender	JJ
6912	1492	6	,	,	,
6912	1492	7	remove	remove	VB
6912	1492	8	it	-PRON-	PRP
6912	1492	9	from	from	IN
6912	1492	10	the	the	DT
6912	1492	11	fire	fire	NN
6912	1492	12	,	,	,
6912	1492	13	stir	stir	VB
6912	1492	14	or	or	CC
6912	1492	15	beat	beat	VB
6912	1492	16	until	until	IN
6912	1492	17	smooth	smooth	JJ
6912	1492	18	,	,	,
6912	1492	19	or	or	CC
6912	1492	20	press	press	VB
6912	1492	21	through	through	IN
6912	1492	22	a	a	DT
6912	1492	23	colander	colander	NN
6912	1492	24	or	or	CC
6912	1492	25	strainer	strainer	NN
6912	1492	26	.	.	.
6912	1493	1	Add	add	VB
6912	1493	2	the	the	DT
6912	1493	3	sugar	sugar	NN
6912	1493	4	at	at	IN
6912	1493	5	once	once	RB
6912	1493	6	and	and	CC
6912	1493	7	stir	stir	VB
6912	1493	8	until	until	IN
6912	1493	9	the	the	DT
6912	1493	10	sugar	sugar	NN
6912	1493	11	is	be	VBZ
6912	1493	12	dissolved	dissolve	VBN
6912	1493	13	.	.	.
6912	1494	1	Use	Use	NNP
6912	1494	2	1/8	1/8	CD
6912	1494	3	to	to	TO
6912	1494	4	1/4	1/4	CD
6912	1494	5	cupful	cupful	NN
6912	1494	6	of	of	IN
6912	1494	7	sugar	sugar	NN
6912	1494	8	for	for	IN
6912	1494	9	each	each	DT
6912	1494	10	cupful	cupful	JJ
6912	1494	11	of	of	IN
6912	1494	12	cooked	cooked	JJ
6912	1494	13	fruit	fruit	NN
6912	1494	14	.	.	.
6912	1495	1	If	if	IN
6912	1495	2	fruit	fruit	NN
6912	1495	3	is	be	VBZ
6912	1495	4	somewhat	somewhat	RB
6912	1495	5	lacking	lacking	JJ
6912	1495	6	in	in	IN
6912	1495	7	flavor	flavor	NN
6912	1495	8	,	,	,
6912	1495	9	it	-PRON-	PRP
6912	1495	10	is	be	VBZ
6912	1495	11	often	often	RB
6912	1495	12	improved	improve	VBN
6912	1495	13	by	by	IN
6912	1495	14	adding	add	VBG
6912	1495	15	spices	spice	NNS
6912	1495	16	or	or	CC
6912	1495	17	other	other	JJ
6912	1495	18	flavoring	flavoring	NN
6912	1495	19	.	.	.
6912	1496	1	Some	some	DT
6912	1496	2	apples	apple	NNS
6912	1496	3	are	be	VBP
6912	1496	4	made	make	VBN
6912	1496	5	more	more	RBR
6912	1496	6	palatable	palatable	JJ
6912	1496	7	by	by	IN
6912	1496	8	adding	add	VBG
6912	1496	9	cinnamon	cinnamon	NN
6912	1496	10	,	,	,
6912	1496	11	nutmeg	nutmeg	NNP
6912	1496	12	,	,	,
6912	1496	13	or	or	CC
6912	1496	14	lemon	lemon	NN
6912	1496	15	juice	juice	NN
6912	1496	16	.	.	.
6912	1497	1	STEWED	STEWED	NNP
6912	1497	2	FRUITS	FRUITS	NNP
6912	1497	3	Make	make	VBP
6912	1497	4	a	a	DT
6912	1497	5	sirup	sirup	NN
6912	1497	6	of	of	IN
6912	1497	7	sugar	sugar	NN
6912	1497	8	and	and	CC
6912	1497	9	water	water	NN
6912	1497	10	,	,	,
6912	1497	11	using	use	VBG
6912	1497	12	one	one	CD
6912	1497	13	cupful	cupful	NN
6912	1497	14	of	of	IN
6912	1497	15	water	water	NN
6912	1497	16	and	and	CC
6912	1497	17	1/2	1/2	CD
6912	1497	18	to	to	IN
6912	1497	19	1	1	CD
6912	1497	20	cupful	cupful	NN
6912	1497	21	of	of	IN
6912	1497	22	sugar	sugar	NN
6912	1497	23	.	.	.
6912	1498	1	When	when	WRB
6912	1498	2	the	the	DT
6912	1498	3	sirup	sirup	NN
6912	1498	4	is	be	VBZ
6912	1498	5	boiling	boil	VBG
6912	1498	6	,	,	,
6912	1498	7	add	add	VB
6912	1498	8	the	the	DT
6912	1498	9	fruit	fruit	NN
6912	1498	10	and	and	CC
6912	1498	11	cook	cook	NNP
6912	1498	12	_	_	NNP
6912	1498	13	gently	gently	RB
6912	1498	14	_	_	NNP
6912	1498	15	until	until	IN
6912	1498	16	tender	tender	NN
6912	1498	17	.	.	.
6912	1499	1	If	if	IN
6912	1499	2	the	the	DT
6912	1499	3	sirup	sirup	NN
6912	1499	4	is	be	VBZ
6912	1499	5	not	not	RB
6912	1499	6	thick	thick	JJ
6912	1499	7	enough	enough	RB
6912	1499	8	when	when	WRB
6912	1499	9	the	the	DT
6912	1499	10	fruit	fruit	NN
6912	1499	11	is	be	VBZ
6912	1499	12	tender	tender	JJ
6912	1499	13	,	,	,
6912	1499	14	remove	remove	VB
6912	1499	15	the	the	DT
6912	1499	16	fruit	fruit	NN
6912	1499	17	from	from	IN
6912	1499	18	the	the	DT
6912	1499	19	sirup	sirup	NN
6912	1499	20	,	,	,
6912	1499	21	cook	cook	VB
6912	1499	22	the	the	DT
6912	1499	23	sirup	sirup	NN
6912	1499	24	until	until	IN
6912	1499	25	of	of	IN
6912	1499	26	proper	proper	JJ
6912	1499	27	consistency	consistency	NN
6912	1499	28	,	,	,
6912	1499	29	and	and	CC
6912	1499	30	then	then	RB
6912	1499	31	pour	pour	VB
6912	1499	32	over	over	IN
6912	1499	33	the	the	DT
6912	1499	34	fruit	fruit	NN
6912	1499	35	.	.	.
6912	1500	1	Very	very	RB
6912	1500	2	firm	firm	JJ
6912	1500	3	fruit	fruit	NN
6912	1500	4	,	,	,
6912	1500	5	such	such	JJ
6912	1500	6	as	as	IN
6912	1500	7	quinces	quince	NNS
6912	1500	8	and	and	CC
6912	1500	9	sweet	sweet	JJ
6912	1500	10	apples	apple	NNS
6912	1500	11	,	,	,
6912	1500	12	as	as	RB
6912	1500	13	well	well	RB
6912	1500	14	as	as	IN
6912	1500	15	some	some	DT
6912	1500	16	unripe	unripe	JJ
6912	1500	17	fruits	fruit	NNS
6912	1500	18	,	,	,
6912	1500	19	should	should	MD
6912	1500	20	be	be	VB
6912	1500	21	cooked	cook	VBN
6912	1500	22	in	in	IN
6912	1500	23	clear	clear	JJ
6912	1500	24	water	water	NN
6912	1500	25	until	until	IN
6912	1500	26	tender	tender	NN
6912	1500	27	and	and	CC
6912	1500	28	then	then	RB
6912	1500	29	sweetened	sweeten	VBD
6912	1500	30	.	.	.
6912	1501	1	COMPARISON	comparison	NN
6912	1501	2	OF	of	IN
6912	1501	3	FRUIT	FRUIT	NNP
6912	1501	4	SAUCE	SAUCE	NNP
6912	1501	5	AND	and	CC
6912	1501	6	STEWED	STEWED	NNP
6912	1501	7	FRUIT.--Use	FRUIT.--Use	MD
6912	1501	8	the	the	DT
6912	1501	9	same	same	JJ
6912	1501	10	kind	kind	NN
6912	1501	11	of	of	IN
6912	1501	12	fruit	fruit	NN
6912	1501	13	and	and	CC
6912	1501	14	the	the	DT
6912	1501	15	same	same	JJ
6912	1501	16	quantity	quantity	NN
6912	1501	17	of	of	IN
6912	1501	18	sugar	sugar	NN
6912	1501	19	,	,	,
6912	1501	20	and	and	CC
6912	1501	21	make	make	VB
6912	1501	22	a	a	DT
6912	1501	23	Fruit	Fruit	NNP
6912	1501	24	Sauce	Sauce	NNP
6912	1501	25	and	and	CC
6912	1501	26	a	a	DT
6912	1501	27	dish	dish	NN
6912	1501	28	of	of	IN
6912	1501	29	Stewed	Stewed	NNP
6912	1501	30	Fruit	Fruit	NNP
6912	1501	31	.	.	.
6912	1502	1	Compare	compare	VB
6912	1502	2	the	the	DT
6912	1502	3	fruit	fruit	NN
6912	1502	4	cooked	cook	VBN
6912	1502	5	by	by	IN
6912	1502	6	the	the	DT
6912	1502	7	two	two	CD
6912	1502	8	methods	method	NNS
6912	1502	9	as	as	IN
6912	1502	10	to	to	IN
6912	1502	11	flavor	flavor	NN
6912	1502	12	and	and	CC
6912	1502	13	appearance	appearance	NN
6912	1502	14	.	.	.
6912	1503	1	Which	which	WDT
6912	1503	2	is	be	VBZ
6912	1503	3	more	more	JJR
6912	1503	4	like	like	IN
6912	1503	5	fresh	fresh	JJ
6912	1503	6	fruit	fruit	NN
6912	1503	7	in	in	IN
6912	1503	8	flavor	flavor	NN
6912	1503	9	?	?	.
6912	1504	1	At	at	IN
6912	1504	2	what	what	WDT
6912	1504	3	time	time	NN
6912	1504	4	during	during	IN
6912	1504	5	its	-PRON-	PRP$
6912	1504	6	preparation	preparation	NN
6912	1504	7	should	should	MD
6912	1504	8	sugar	sugar	NN
6912	1504	9	be	be	VB
6912	1504	10	added	add	VBN
6912	1504	11	to	to	IN
6912	1504	12	cooked	cooked	JJ
6912	1504	13	fruit	fruit	NN
6912	1504	14	?	?	.
6912	1505	1	Explain	explain	VB
6912	1505	2	your	-PRON-	PRP$
6912	1505	3	answer	answer	NN
6912	1505	4	clearly	clearly	RB
6912	1505	5	.	.	.
6912	1506	1	Give	give	VB
6912	1506	2	two	two	CD
6912	1506	3	exceptions	exception	NNS
6912	1506	4	to	to	IN
6912	1506	5	this	this	DT
6912	1506	6	rule	rule	NN
6912	1506	7	.	.	.
6912	1507	1	Should	Should	MD
6912	1507	2	sugar	sugar	NN
6912	1507	3	be	be	VB
6912	1507	4	added	add	VBN
6912	1507	5	to	to	IN
6912	1507	6	cooked	cooked	JJ
6912	1507	7	fruit	fruit	NN
6912	1507	8	while	while	IN
6912	1507	9	the	the	DT
6912	1507	10	fruit	fruit	NN
6912	1507	11	is	be	VBZ
6912	1507	12	hot	hot	JJ
6912	1507	13	or	or	CC
6912	1507	14	after	after	IN
6912	1507	15	it	-PRON-	PRP
6912	1507	16	is	be	VBZ
6912	1507	17	cool	cool	JJ
6912	1507	18	?	?	.
6912	1508	1	Why	why	WRB
6912	1508	2	?	?	.
6912	1509	1	(	(	-LRB-
6912	1509	2	See	see	VB
6912	1509	3	Experiments	experiment	NNS
6912	1509	4	10	10	CD
6912	1509	5	and	and	CC
6912	1509	6	11	11	CD
6912	1509	7	.	.	.
6912	1509	8	)	)	-RRB-
6912	1510	1	What	what	WP
6912	1510	2	is	be	VBZ
6912	1510	3	gained	gain	VBN
6912	1510	4	by	by	IN
6912	1510	5	not	not	RB
6912	1510	6	paring	pare	VBG
6912	1510	7	or	or	CC
6912	1510	8	peeling	peel	VBG
6912	1510	9	fruit	fruit	NN
6912	1510	10	that	that	WDT
6912	1510	11	is	be	VBZ
6912	1510	12	to	to	TO
6912	1510	13	be	be	VB
6912	1510	14	strained	strain	VBN
6912	1510	15	after	after	IN
6912	1510	16	cooking	cooking	NN
6912	1510	17	?	?	.
6912	1511	1	When	when	WRB
6912	1511	2	fruit	fruit	NN
6912	1511	3	is	be	VBZ
6912	1511	4	cooking	cook	VBG
6912	1511	5	,	,	,
6912	1511	6	what	what	WP
6912	1511	7	indicates	indicate	VBZ
6912	1511	8	a	a	DT
6912	1511	9	loss	loss	NN
6912	1511	10	of	of	IN
6912	1511	11	flavor	flavor	NN
6912	1511	12	?	?	.
6912	1512	1	What	what	WP
6912	1512	2	two	two	CD
6912	1512	3	precautions	precaution	NNS
6912	1512	4	can	can	MD
6912	1512	5	be	be	VB
6912	1512	6	taken	take	VBN
6912	1512	7	to	to	TO
6912	1512	8	preserve	preserve	VB
6912	1512	9	the	the	DT
6912	1512	10	flavor	flavor	NN
6912	1512	11	of	of	IN
6912	1512	12	fruits	fruit	NNS
6912	1512	13	?	?	.
6912	1513	1	What	what	WP
6912	1513	2	means	mean	VBZ
6912	1513	3	,	,	,
6912	1513	4	other	other	JJ
6912	1513	5	than	than	IN
6912	1513	6	cooking	cook	VBG
6912	1513	7	in	in	IN
6912	1513	8	sirup	sirup	NN
6912	1513	9	,	,	,
6912	1513	10	can	can	MD
6912	1513	11	be	be	VB
6912	1513	12	employed	employ	VBN
6912	1513	13	to	to	TO
6912	1513	14	retain	retain	VB
6912	1513	15	the	the	DT
6912	1513	16	shape	shape	NN
6912	1513	17	of	of	IN
6912	1513	18	cooked	cooked	JJ
6912	1513	19	fruit	fruit	NN
6912	1513	20	?	?	.
6912	1514	1	RHUBARB	RHUBARB	NNP
6912	1514	2	SAUCE	SAUCE	NNP
6912	1514	3	Cut	Cut	NNP
6912	1514	4	rhubarb	rhubarb	NN
6912	1514	5	(	(	-LRB-
6912	1514	6	without	without	IN
6912	1514	7	peeling	peel	VBG
6912	1514	8	)	)	-RRB-
6912	1514	9	into	into	IN
6912	1514	10	one	one	CD
6912	1514	11	-	-	HYPH
6912	1514	12	inch	inch	NN
6912	1514	13	pieces	piece	NNS
6912	1514	14	.	.	.
6912	1515	1	Place	place	VB
6912	1515	2	these	these	DT
6912	1515	3	in	in	IN
6912	1515	4	the	the	DT
6912	1515	5	top	top	NN
6912	1515	6	of	of	IN
6912	1515	7	a	a	DT
6912	1515	8	_	_	NNP
6912	1515	9	double	double	JJ
6912	1515	10	boiler	boiler	NN
6912	1515	11	_	_	NNP
6912	1515	12	.	.	.
6912	1516	1	Cook	cook	VB
6912	1516	2	in	in	IN
6912	1516	3	a	a	DT
6912	1516	4	double	double	JJ
6912	1516	5	boiler	boiler	NN
6912	1516	6	until	until	IN
6912	1516	7	soft	soft	JJ
6912	1516	8	,	,	,
6912	1516	9	stirring	stir	VBG
6912	1516	10	occasionally	occasionally	RB
6912	1516	11	.	.	.
6912	1517	1	When	when	WRB
6912	1517	2	cooked	cook	VBN
6912	1517	3	,	,	,
6912	1517	4	add	add	VB
6912	1517	5	1/3	1/3	CD
6912	1517	6	to	to	TO
6912	1517	7	1/2	1/2	CD
6912	1517	8	cupful	cupful	NN
6912	1517	9	of	of	IN
6912	1517	10	sugar	sugar	NN
6912	1517	11	for	for	IN
6912	1517	12	each	each	DT
6912	1517	13	cupful	cupful	NN
6912	1517	14	of	of	IN
6912	1517	15	cooked	cooked	JJ
6912	1517	16	rhubarb	rhubarb	NN
6912	1517	17	.	.	.
6912	1518	1	The	the	DT
6912	1518	2	_	_	NNP
6912	1518	3	casserole	casserole	NN
6912	1518	4	_	_	NNP
6912	1518	5	may	may	MD
6912	1518	6	be	be	VB
6912	1518	7	used	use	VBN
6912	1518	8	for	for	IN
6912	1518	9	cooking	cooking	NN
6912	1518	10	rhubarb	rhubarb	NNP
6912	1518	11	.	.	.
6912	1519	1	Place	place	VB
6912	1519	2	the	the	DT
6912	1519	3	rhubarb	rhubarb	NN
6912	1519	4	in	in	IN
6912	1519	5	a	a	DT
6912	1519	6	casserole	casserole	NN
6912	1519	7	.	.	.
6912	1520	1	Add	add	VB
6912	1520	2	one	one	CD
6912	1520	3	tablespoonful	tablespoonful	NN
6912	1520	4	of	of	IN
6912	1520	5	water	water	NN
6912	1520	6	for	for	IN
6912	1520	7	each	each	DT
6912	1520	8	cupful	cupful	NN
6912	1520	9	of	of	IN
6912	1520	10	rhubarb	rhubarb	NN
6912	1520	11	.	.	.
6912	1521	1	Cover	cover	NN
6912	1521	2	and	and	CC
6912	1521	3	simmer	simmer	NN
6912	1521	4	on	on	IN
6912	1521	5	top	top	NN
6912	1521	6	of	of	IN
6912	1521	7	a	a	DT
6912	1521	8	range	range	NN
6912	1521	9	,	,	,
6912	1521	10	or	or	CC
6912	1521	11	bake	bake	VB
6912	1521	12	in	in	RP
6912	1521	13	a	a	DT
6912	1521	14	slow	slow	JJ
6912	1521	15	oven	oven	NN
6912	1521	16	until	until	IN
6912	1521	17	soft	soft	JJ
6912	1521	18	.	.	.
6912	1522	1	Add	add	VB
6912	1522	2	sugar	sugar	NN
6912	1522	3	as	as	IN
6912	1522	4	directed	direct	VBN
6912	1522	5	above	above	RB
6912	1522	6	.	.	.
6912	1523	1	QUESTIONS	questions	VB
6912	1523	2	How	how	WRB
6912	1523	3	many	many	JJ
6912	1523	4	pounds	pound	NNS
6912	1523	5	in	in	IN
6912	1523	6	one	one	CD
6912	1523	7	peck	peck	NN
6912	1523	8	of	of	IN
6912	1523	9	apples	apple	NNS
6912	1523	10	?	?	.
6912	1524	1	How	how	WRB
6912	1524	2	many	many	JJ
6912	1524	3	medium	medium	JJ
6912	1524	4	sized	sized	JJ
6912	1524	5	apples	apple	NNS
6912	1524	6	in	in	IN
6912	1524	7	a	a	DT
6912	1524	8	pound	pound	NN
6912	1524	9	?	?	.
6912	1525	1	What	what	WP
6912	1525	2	is	be	VBZ
6912	1525	3	the	the	DT
6912	1525	4	price	price	NN
6912	1525	5	per	per	IN
6912	1525	6	pound	pound	NN
6912	1525	7	of	of	IN
6912	1525	8	fresh	fresh	JJ
6912	1525	9	peaches	peach	NNS
6912	1525	10	?	?	.
6912	1526	1	For	for	IN
6912	1526	2	what	what	WDT
6912	1526	3	substances	substance	NNS
6912	1526	4	is	be	VBZ
6912	1526	5	fruit	fruit	NN
6912	1526	6	especially	especially	RB
6912	1526	7	valuable	valuable	JJ
6912	1526	8	in	in	IN
6912	1526	9	diet	diet	NN
6912	1526	10	?	?	.
6912	1527	1	Give	give	VB
6912	1527	2	suggestions	suggestion	NNS
6912	1527	3	for	for	IN
6912	1527	4	retaining	retain	VBG
6912	1527	5	these	these	DT
6912	1527	6	nutritious	nutritious	JJ
6912	1527	7	materials	material	NNS
6912	1527	8	when	when	WRB
6912	1527	9	cooking	cook	VBG
6912	1527	10	fruit	fruit	NN
6912	1527	11	.	.	.
6912	1528	1	Make	make	VB
6912	1528	2	a	a	DT
6912	1528	3	list	list	NN
6912	1528	4	of	of	IN
6912	1528	5	fresh	fresh	JJ
6912	1528	6	fruits	fruit	NNS
6912	1528	7	,	,	,
6912	1528	8	stating	state	VBG
6912	1528	9	when	when	WRB
6912	1528	10	each	each	DT
6912	1528	11	is	be	VBZ
6912	1528	12	in	in	IN
6912	1528	13	season	season	NN
6912	1528	14	.	.	.
6912	1529	1	NOTE	NOTE	VBG
6912	1529	2	TO	to	IN
6912	1529	3	THE	the	DT
6912	1529	4	TEACHER.--If	TEACHER.--If	NNP
6912	1529	5	desired	desire	VBN
6912	1529	6	,	,	,
6912	1529	7	the	the	DT
6912	1529	8	lessons	lesson	NNS
6912	1529	9	of	of	IN
6912	1529	10	Division	Division	NNP
6912	1529	11	Seventeen	Seventeen	NNP
6912	1529	12	,	,	,
6912	1529	13	_	_	NNP
6912	1529	14	The	the	DT
6912	1529	15	Preservation	Preservation	NNP
6912	1529	16	of	of	IN
6912	1529	17	Food	Food	NNP
6912	1529	18	_	_	NNP
6912	1529	19	,	,	,
6912	1529	20	may	may	MD
6912	1529	21	follow	follow	VB
6912	1529	22	this	this	DT
6912	1529	23	lesson	lesson	NN
6912	1529	24	.	.	.
6912	1530	1	Also	also	RB
6912	1530	2	see	see	VB
6912	1530	3	the	the	DT
6912	1530	4	note	note	NN
6912	1530	5	at	at	IN
6912	1530	6	the	the	DT
6912	1530	7	end	end	NN
6912	1530	8	of	of	IN
6912	1530	9	Lesson	Lesson	NNP
6912	1530	10	VI	VI	NNP
6912	1530	11	.	.	.
6912	1531	1	RELATED	related	JJ
6912	1531	2	WORK	work	NN
6912	1531	3	LESSON	LESSON	NNP
6912	1531	4	XIV	xiv	NN
6912	1531	5	REVIEW	REVIEW	NNP
6912	1531	6	:	:	:
6912	1531	7	MEAL	MEAL	NNP
6912	1531	8	COOKING	COOKING	NNP
6912	1531	9	MENU	menu	NN
6912	1531	10	[	[	-LRB-
6912	1531	11	Footnote	Footnote	NNP
6912	1531	12	20	20	CD
6912	1531	13	:	:	:
6912	1531	14	NOTE	note	NN
6912	1531	15	TO	to	IN
6912	1531	16	THE	the	DT
6912	1531	17	TEACHER.--The	teacher.--the	NN
6912	1531	18	"	"	``
6912	1531	19	menu	menu	NN
6912	1531	20	"	"	''
6912	1531	21	of	of	IN
6912	1531	22	a	a	DT
6912	1531	23	"	"	``
6912	1531	24	meal	meal	NN
6912	1531	25	"	"	''
6912	1531	26	lesson	lesson	NN
6912	1531	27	is	be	VBZ
6912	1531	28	to	to	TO
6912	1531	29	be	be	VB
6912	1531	30	assigned	assign	VBN
6912	1531	31	during	during	IN
6912	1531	32	the	the	DT
6912	1531	33	lesson	lesson	NN
6912	1531	34	previous	previous	JJ
6912	1531	35	to	to	IN
6912	1531	36	the	the	DT
6912	1531	37	"	"	``
6912	1531	38	meal	meal	NN
6912	1531	39	"	"	''
6912	1531	40	lesson	lesson	NN
6912	1531	41	,	,	,
6912	1531	42	so	so	IN
6912	1531	43	that	that	IN
6912	1531	44	its	-PRON-	PRP$
6912	1531	45	preparation	preparation	NN
6912	1531	46	can	can	MD
6912	1531	47	be	be	VB
6912	1531	48	planned	plan	VBN
6912	1531	49	before	before	IN
6912	1531	50	class	class	NN
6912	1531	51	time	time	NN
6912	1531	52	.	.	.
6912	1532	1	Since	since	IN
6912	1532	2	only	only	JJ
6912	1532	3	review	review	NN
6912	1532	4	foods	food	NNS
6912	1532	5	are	be	VBP
6912	1532	6	assigned	assign	VBN
6912	1532	7	,	,	,
6912	1532	8	no	no	DT
6912	1532	9	instruction	instruction	NN
6912	1532	10	other	other	JJ
6912	1532	11	than	than	IN
6912	1532	12	criticism	criticism	NN
6912	1532	13	of	of	IN
6912	1532	14	the	the	DT
6912	1532	15	finished	finished	JJ
6912	1532	16	product	product	NN
6912	1532	17	is	be	VBZ
6912	1532	18	to	to	TO
6912	1532	19	be	be	VB
6912	1532	20	given	give	VBN
6912	1532	21	during	during	IN
6912	1532	22	the	the	DT
6912	1532	23	lesson	lesson	NN
6912	1532	24	.	.	.
6912	1533	1	By	by	IN
6912	1533	2	cooking	cook	VBG
6912	1533	3	the	the	DT
6912	1533	4	group	group	NN
6912	1533	5	of	of	IN
6912	1533	6	foods	food	NNS
6912	1533	7	in	in	IN
6912	1533	8	individual	individual	JJ
6912	1533	9	quantity	quantity	NN
6912	1533	10	,	,	,
6912	1533	11	it	-PRON-	PRP
6912	1533	12	is	be	VBZ
6912	1533	13	possible	possible	JJ
6912	1533	14	for	for	IN
6912	1533	15	pupils	pupil	NNS
6912	1533	16	to	to	TO
6912	1533	17	complete	complete	VB
6912	1533	18	the	the	DT
6912	1533	19	"	"	``
6912	1533	20	meal	meal	NN
6912	1533	21	"	"	''
6912	1533	22	lesson	lesson	NN
6912	1533	23	in	in	IN
6912	1533	24	a	a	DT
6912	1533	25	90-minute	90-minute	CD
6912	1533	26	class	class	NN
6912	1533	27	period	period	NN
6912	1533	28	.	.	.
6912	1534	1	It	-PRON-	PRP
6912	1534	2	is	be	VBZ
6912	1534	3	more	more	RBR
6912	1534	4	desirable	desirable	JJ
6912	1534	5	,	,	,
6912	1534	6	however	however	RB
6912	1534	7	,	,	,
6912	1534	8	to	to	TO
6912	1534	9	cook	cook	VB
6912	1534	10	enough	enough	JJ
6912	1534	11	of	of	IN
6912	1534	12	each	each	DT
6912	1534	13	food	food	NN
6912	1534	14	to	to	TO
6912	1534	15	serve	serve	VB
6912	1534	16	five	five	CD
6912	1534	17	or	or	CC
6912	1534	18	six	six	CD
6912	1534	19	persons	person	NNS
6912	1534	20	,	,	,
6912	1534	21	provided	provide	VBD
6912	1534	22	the	the	DT
6912	1534	23	laboratory	laboratory	NN
6912	1534	24	period	period	NN
6912	1534	25	is	be	VBZ
6912	1534	26	sufficiently	sufficiently	RB
6912	1534	27	long	long	JJ
6912	1534	28	and	and	CC
6912	1534	29	the	the	DT
6912	1534	30	foods	food	NNS
6912	1534	31	can	can	MD
6912	1534	32	be	be	VB
6912	1534	33	utilized	utilize	VBN
6912	1534	34	in	in	IN
6912	1534	35	the	the	DT
6912	1534	36	lunch	lunch	NN
6912	1534	37	room	room	NN
6912	1534	38	.	.	.
6912	1534	39	]	]	-RRB-
6912	1535	1	Scalloped	Scalloped	NNP
6912	1535	2	Corn	Corn	NNP
6912	1535	3	Baked	Baked	NNP
6912	1535	4	Apple	Apple	NNP
6912	1535	5	Tea	Tea	NNP
6912	1535	6	Outside	Outside	NNP
6912	1535	7	Preparation	Preparation	NNP
6912	1535	8	of	of	IN
6912	1535	9	Lesson	Lesson	NNP
6912	1535	10	.	.	.
6912	1536	1	(	(	-LRB-
6912	1536	2	_	_	NNP
6912	1536	3	a	a	DT
6912	1536	4	_	_	NNP
6912	1536	5	)	)	-RRB-
6912	1536	6	Examine	examine	VB
6912	1536	7	the	the	DT
6912	1536	8	recipes	recipe	NNS
6912	1536	9	for	for	IN
6912	1536	10	these	these	DT
6912	1536	11	foods	food	NNS
6912	1536	12	given	give	VBN
6912	1536	13	in	in	IN
6912	1536	14	the	the	DT
6912	1536	15	text	text	NN
6912	1536	16	.	.	.
6912	1537	1	(	(	-LRB-
6912	1537	2	_	_	NNP
6912	1537	3	b	b	NNP
6912	1537	4	_	_	NNP
6912	1537	5	)	)	-RRB-
6912	1537	6	Determine	determine	VB
6912	1537	7	the	the	DT
6912	1537	8	number	number	NN
6912	1537	9	of	of	IN
6912	1537	10	servings	serving	NNS
6912	1537	11	each	each	DT
6912	1537	12	recipe	recipe	NN
6912	1537	13	will	will	MD
6912	1537	14	make	make	VB
6912	1537	15	.	.	.
6912	1538	1	(	(	-LRB-
6912	1538	2	_	_	NNP
6912	1538	3	c	c	NNP
6912	1538	4	_	_	NNP
6912	1538	5	)	)	-RRB-
6912	1538	6	Study	study	VB
6912	1538	7	the	the	DT
6912	1538	8	methods	method	NNS
6912	1538	9	of	of	IN
6912	1538	10	preparation	preparation	NN
6912	1538	11	so	so	IN
6912	1538	12	that	that	IN
6912	1538	13	no	no	DT
6912	1538	14	written	write	VBN
6912	1538	15	directions	direction	NNS
6912	1538	16	regarding	regard	VBG
6912	1538	17	the	the	DT
6912	1538	18	process	process	NN
6912	1538	19	of	of	IN
6912	1538	20	cooking	cooking	NN
6912	1538	21	will	will	MD
6912	1538	22	be	be	VB
6912	1538	23	needed	need	VBN
6912	1538	24	in	in	IN
6912	1538	25	class	class	NN
6912	1538	26	.	.	.
6912	1539	1	(	(	-LRB-
6912	1539	2	_	_	NNP
6912	1539	3	d	d	NNP
6912	1539	4	_	_	NNP
6912	1539	5	)	)	-RRB-
6912	1539	6	Note	note	VB
6912	1539	7	the	the	DT
6912	1539	8	kind	kind	NN
6912	1539	9	of	of	IN
6912	1539	10	utensils	utensil	NNS
6912	1539	11	to	to	TO
6912	1539	12	be	be	VB
6912	1539	13	used	use	VBN
6912	1539	14	for	for	IN
6912	1539	15	each	each	DT
6912	1539	16	food	food	NN
6912	1539	17	.	.	.
6912	1540	1	(	(	-LRB-
6912	1540	2	_	_	NNP
6912	1540	3	e	e	NNP
6912	1540	4	_	_	NNP
6912	1540	5	)	)	-RRB-
6912	1540	6	Plan	plan	VB
6912	1540	7	the	the	DT
6912	1540	8	order	order	NN
6912	1540	9	of	of	IN
6912	1540	10	preparing	prepare	VBG
6912	1540	11	these	these	DT
6912	1540	12	foods	food	NNS
6912	1540	13	so	so	IN
6912	1540	14	as	as	IN
6912	1540	15	to	to	TO
6912	1540	16	cook	cook	VB
6912	1540	17	them	-PRON-	PRP
6912	1540	18	in	in	IN
6912	1540	19	the	the	DT
6912	1540	20	least	least	JJS
6912	1540	21	time	time	NN
6912	1540	22	.	.	.
6912	1541	1	(	(	-LRB-
6912	1541	2	_	_	NNP
6912	1541	3	f	f	NNP
6912	1541	4	_	_	NNP
6912	1541	5	)	)	-RRB-
6912	1541	6	Plan	plan	VB
6912	1541	7	the	the	DT
6912	1541	8	preparation	preparation	NN
6912	1541	9	so	so	IN
6912	1541	10	that	that	IN
6912	1541	11	all	all	DT
6912	1541	12	foods	food	NNS
6912	1541	13	may	may	MD
6912	1541	14	be	be	VB
6912	1541	15	ready	ready	JJ
6912	1541	16	to	to	TO
6912	1541	17	serve	serve	VB
6912	1541	18	in	in	IN
6912	1541	19	the	the	DT
6912	1541	20	proper	proper	JJ
6912	1541	21	condition	condition	NN
6912	1541	22	--	--	:
6912	1541	23	hot	hot	JJ
6912	1541	24	or	or	CC
6912	1541	25	cold--_at	cold--_at	NNP
6912	1541	26	one	one	CD
6912	1541	27	time	time	NN
6912	1541	28	_	_	XX
6912	1541	29	.	.	.
6912	1542	1	Preparation	preparation	NN
6912	1542	2	of	of	IN
6912	1542	3	Lesson	Lesson	NNP
6912	1542	4	in	in	IN
6912	1542	5	Class	Class	NNP
6912	1542	6	.	.	.
6912	1543	1	(	(	-LRB-
6912	1543	2	_	_	NNP
6912	1543	3	a	a	DT
6912	1543	4	_	_	NNP
6912	1543	5	)	)	-RRB-
6912	1543	6	Having	have	VBG
6912	1543	7	your	-PRON-	PRP$
6912	1543	8	plans	plan	NNS
6912	1543	9	well	well	RB
6912	1543	10	in	in	IN
6912	1543	11	mind	mind	NN
6912	1543	12	,	,	,
6912	1543	13	begin	begin	VB
6912	1543	14	to	to	TO
6912	1543	15	work	work	VB
6912	1543	16	at	at	IN
6912	1543	17	once	once	RB
6912	1543	18	.	.	.
6912	1544	1	Work	work	VB
6912	1544	2	independently	independently	RB
6912	1544	3	.	.	.
6912	1545	1	(	(	-LRB-
6912	1545	2	_	_	NNP
6912	1545	3	b	b	NNP
6912	1545	4	_	_	NNP
6912	1545	5	)	)	-RRB-
6912	1545	6	Cook	Cook	NNP
6912	1545	7	a	a	DT
6912	1545	8	sufficient	sufficient	JJ
6912	1545	9	quantity	quantity	NN
6912	1545	10	of	of	IN
6912	1545	11	each	each	DT
6912	1545	12	food	food	NN
6912	1545	13	to	to	TO
6912	1545	14	serve	serve	VB
6912	1545	15	one	one	CD
6912	1545	16	or	or	CC
6912	1545	17	more	more	JJR
6912	1545	18	persons	person	NNS
6912	1545	19	as	as	IN
6912	1545	20	the	the	DT
6912	1545	21	time	time	NN
6912	1545	22	permits	permit	VBZ
6912	1545	23	.	.	.
6912	1546	1	(	(	-LRB-
6912	1546	2	_	_	NNP
6912	1546	3	c	c	NNP
6912	1546	4	_	_	NNP
6912	1546	5	)	)	-RRB-
6912	1546	6	Soil	Soil	NNP
6912	1546	7	the	the	DT
6912	1546	8	least	least	JJS
6912	1546	9	number	number	NN
6912	1546	10	of	of	IN
6912	1546	11	dishes	dish	NNS
6912	1546	12	possible	possible	JJ
6912	1546	13	.	.	.
6912	1547	1	(	(	-LRB-
6912	1547	2	_	_	NNP
6912	1547	3	d	d	NNP
6912	1547	4	_	_	NNP
6912	1547	5	)	)	-RRB-
6912	1547	6	Keep	keep	VB
6912	1547	7	the	the	DT
6912	1547	8	table	table	NN
6912	1547	9	and	and	CC
6912	1547	10	utensils	utensil	NNS
6912	1547	11	neat	neat	JJ
6912	1547	12	while	while	IN
6912	1547	13	working	work	VBG
6912	1547	14	.	.	.
6912	1548	1	(	(	-LRB-
6912	1548	2	_	_	NNP
6912	1548	3	e	e	NNP
6912	1548	4	_	_	NNP
6912	1548	5	)	)	-RRB-
6912	1548	6	Have	have	VB
6912	1548	7	the	the	DT
6912	1548	8	serving	serve	VBG
6912	1548	9	dishes	dish	NNS
6912	1548	10	ready,--warmed	ready,--warme	VBN
6912	1548	11	,	,	,
6912	1548	12	if	if	IN
6912	1548	13	necessary	necessary	JJ
6912	1548	14	.	.	.
6912	1549	1	(	(	-LRB-
6912	1549	2	_	_	NNP
6912	1549	3	f	f	NNP
6912	1549	4	_	_	NNP
6912	1549	5	)	)	-RRB-
6912	1549	6	Taste	taste	VB
6912	1549	7	the	the	DT
6912	1549	8	food	food	NN
6912	1549	9	before	before	IN
6912	1549	10	serving	serve	VBG
6912	1549	11	to	to	TO
6912	1549	12	see	see	VB
6912	1549	13	if	if	IN
6912	1549	14	properly	properly	RB
6912	1549	15	seasoned	season	VBN
6912	1549	16	.	.	.
6912	1550	1	(	(	-LRB-
6912	1550	2	_	_	NNP
6912	1550	3	g	g	NNP
6912	1550	4	_	_	NNP
6912	1550	5	)	)	-RRB-
6912	1550	6	Just	just	RB
6912	1550	7	before	before	IN
6912	1550	8	serving	serve	VBG
6912	1550	9	food	food	NN
6912	1550	10	,	,	,
6912	1550	11	clear	clear	VB
6912	1550	12	the	the	DT
6912	1550	13	table	table	NN
6912	1550	14	so	so	IN
6912	1550	15	that	that	IN
6912	1550	16	it	-PRON-	PRP
6912	1550	17	may	may	MD
6912	1550	18	be	be	VB
6912	1550	19	ready	ready	JJ
6912	1550	20	for	for	IN
6912	1550	21	serving	serve	VBG
6912	1550	22	.	.	.
6912	1551	1	(	(	-LRB-
6912	1551	2	_	_	NNP
6912	1551	3	h	h	NNP
6912	1551	4	_	_	NNP
6912	1551	5	)	)	-RRB-
6912	1551	6	Serve	serve	VB
6912	1551	7	all	all	PDT
6912	1551	8	the	the	DT
6912	1551	9	foods	food	NNS
6912	1551	10	_	_	NNP
6912	1551	11	at	at	IN
6912	1551	12	once	once	RB
6912	1551	13	_	_	NNP
6912	1551	14	,	,	,
6912	1551	15	as	as	IN
6912	1551	16	a	a	DT
6912	1551	17	hostess	hostess	JJ
6912	1551	18	cooking	cooking	NN
6912	1551	19	and	and	CC
6912	1551	20	serving	serve	VBG
6912	1551	21	without	without	IN
6912	1551	22	a	a	DT
6912	1551	23	maid	maid	NN
6912	1551	24	.	.	.
6912	1552	1	(	(	-LRB-
6912	1552	2	_	_	NNP
6912	1552	3	i	i	PRP
6912	1552	4	_	_	NNP
6912	1552	5	)	)	-RRB-
6912	1552	6	If	if	IN
6912	1552	7	your	-PRON-	PRP$
6912	1552	8	work	work	NN
6912	1552	9	is	be	VBZ
6912	1552	10	a	a	DT
6912	1552	11	failure	failure	NN
6912	1552	12	in	in	IN
6912	1552	13	any	any	DT
6912	1552	14	way	way	NN
6912	1552	15	,	,	,
6912	1552	16	determine	determine	VB
6912	1552	17	the	the	DT
6912	1552	18	cause	cause	NN
6912	1552	19	of	of	IN
6912	1552	20	the	the	DT
6912	1552	21	failure	failure	NN
6912	1552	22	and	and	CC
6912	1552	23	its	-PRON-	PRP$
6912	1552	24	remedy	remedy	NN
6912	1552	25	.	.	.
6912	1553	1	LESSON	LESSON	NNP
6912	1553	2	XV	XV	NNP
6912	1553	3	HOME	home	NN
6912	1553	4	PROJECTS	PROJECTS	NNP
6912	1553	5	[	[	-LRB-
6912	1553	6	Footnote	Footnote	NNP
6912	1553	7	21	21	CD
6912	1553	8	:	:	:
6912	1553	9	See	see	VB
6912	1553	10	Lesson	Lesson	NNP
6912	1553	11	IX	IX	NNP
6912	1553	12	.	.	.
6912	1553	13	]	]	-RRB-
6912	1554	1	SUGGESTIONS	suggestion	NNS
6912	1554	2	FOR	for	IN
6912	1554	3	HOME	HOME	NNP
6912	1554	4	WORK.--Prepare	work.--prepare	NN
6912	1554	5	vegetables	vegetable	NNS
6912	1554	6	for	for	IN
6912	1554	7	at	at	RB
6912	1554	8	least	least	RBS
6912	1554	9	one	one	CD
6912	1554	10	meal	meal	NN
6912	1554	11	daily	daily	RB
6912	1554	12	.	.	.
6912	1555	1	Cook	cook	NN
6912	1555	2	fruit	fruit	NN
6912	1555	3	at	at	IN
6912	1555	4	least	least	JJS
6912	1555	5	once	once	RB
6912	1555	6	a	a	DT
6912	1555	7	week	week	NN
6912	1555	8	.	.	.
6912	1556	1	Suggested	suggest	VBN
6912	1556	2	Aims	aim	NNS
6912	1556	3	:	:	:
6912	1556	4	(	(	-LRB-
6912	1556	5	1	1	LS
6912	1556	6	)	)	-RRB-
6912	1556	7	To	to	TO
6912	1556	8	cook	cook	VB
6912	1556	9	vegetables	vegetable	NNS
6912	1556	10	in	in	IN
6912	1556	11	such	such	PDT
6912	1556	12	a	a	DT
6912	1556	13	way	way	NN
6912	1556	14	that	that	WDT
6912	1556	15	no	no	DT
6912	1556	16	nutriment	nutriment	NN
6912	1556	17	is	be	VBZ
6912	1556	18	lost	lose	VBN
6912	1556	19	.	.	.
6912	1557	1	(	(	-LRB-
6912	1557	2	2	2	LS
6912	1557	3	)	)	-RRB-
6912	1557	4	To	to	TO
6912	1557	5	retain	retain	VB
6912	1557	6	as	as	RB
6912	1557	7	much	much	JJ
6912	1557	8	of	of	IN
6912	1557	9	the	the	DT
6912	1557	10	nutriment	nutriment	NN
6912	1557	11	and	and	CC
6912	1557	12	fresh	fresh	JJ
6912	1557	13	flavor	flavor	NN
6912	1557	14	of	of	IN
6912	1557	15	the	the	DT
6912	1557	16	fruits	fruit	NNS
6912	1557	17	as	as	IN
6912	1557	18	possible	possible	JJ
6912	1557	19	.	.	.
6912	1558	1	DIVISION	DIVISION	NNP
6912	1558	2	FOUR	four	CD
6912	1558	3	ENERGY	energy	NN
6912	1558	4	-	-	HYPH
6912	1558	5	GIVING	giving	NN
6912	1558	6	OR	or	CC
6912	1558	7	FUEL	FUEL	NNP
6912	1558	8	FOODS,--RICH	FOODS,--RICH	NNS
6912	1558	9	IN	in	IN
6912	1558	10	CARBOHYDRATES	CARBOHYDRATES	NNP
6912	1558	11	LESSON	LESSON	NNP
6912	1558	12	XVI	xvi	NN
6912	1558	13	SUGAR	sugar	NN
6912	1558	14	:	:	:
6912	1558	15	DIGESTION	digestion	NN
6912	1558	16	OF	of	IN
6912	1558	17	SUGAR	SUGAR	NNP
6912	1558	18	ENERGY	ENERGY	NNP
6912	1558	19	;	;	:
6912	1558	20	FUEL.--An	fuel.--an	NN
6912	1558	21	automobile	automobile	NN
6912	1558	22	is	be	VBZ
6912	1558	23	a	a	DT
6912	1558	24	machine	machine	NN
6912	1558	25	.	.	.
6912	1559	1	The	the	DT
6912	1559	2	use	use	NN
6912	1559	3	of	of	IN
6912	1559	4	gasoline	gasoline	NN
6912	1559	5	in	in	IN
6912	1559	6	this	this	DT
6912	1559	7	machine	machine	NN
6912	1559	8	gives	give	VBZ
6912	1559	9	it	-PRON-	PRP
6912	1559	10	energy	energy	NN
6912	1559	11	or	or	CC
6912	1559	12	the	the	DT
6912	1559	13	power	power	NN
6912	1559	14	to	to	TO
6912	1559	15	move	move	VB
6912	1559	16	.	.	.
6912	1560	1	The	the	DT
6912	1560	2	human	human	JJ
6912	1560	3	body	body	NN
6912	1560	4	is	be	VBZ
6912	1560	5	also	also	RB
6912	1560	6	a	a	DT
6912	1560	7	machine	machine	NN
6912	1560	8	.	.	.
6912	1561	1	Certain	certain	JJ
6912	1561	2	foods	food	NNS
6912	1561	3	are	be	VBP
6912	1561	4	taken	take	VBN
6912	1561	5	into	into	IN
6912	1561	6	the	the	DT
6912	1561	7	human	human	JJ
6912	1561	8	machine	machine	NN
6912	1561	9	.	.	.
6912	1562	1	The	the	DT
6912	1562	2	utilization	utilization	NN
6912	1562	3	of	of	IN
6912	1562	4	these	these	DT
6912	1562	5	foods	food	NNS
6912	1562	6	gives	give	VBZ
6912	1562	7	the	the	DT
6912	1562	8	body	body	NN
6912	1562	9	energy	energy	NN
6912	1562	10	or	or	CC
6912	1562	11	the	the	DT
6912	1562	12	power	power	NN
6912	1562	13	to	to	TO
6912	1562	14	move	move	VB
6912	1562	15	(	(	-LRB-
6912	1562	16	_	_	NNP
6912	1562	17	i.e.	i.e.	FW
6912	1562	18	_	_	NNP
6912	1562	19	to	to	TO
6912	1562	20	do	do	VB
6912	1562	21	work	work	NN
6912	1562	22	)	)	-RRB-
6912	1562	23	.	.	.
6912	1563	1	The	the	DT
6912	1563	2	body	body	NN
6912	1563	3	is	be	VBZ
6912	1563	4	capable	capable	JJ
6912	1563	5	of	of	IN
6912	1563	6	both	both	CC
6912	1563	7	voluntary	voluntary	JJ
6912	1563	8	and	and	CC
6912	1563	9	involuntary	involuntary	JJ
6912	1563	10	work	work	NN
6912	1563	11	.	.	.
6912	1564	1	Walking	walk	VBG
6912	1564	2	and	and	CC
6912	1564	3	running	run	VBG
6912	1564	4	are	be	VBP
6912	1564	5	examples	example	NNS
6912	1564	6	of	of	IN
6912	1564	7	the	the	DT
6912	1564	8	former	former	JJ
6912	1564	9	kind	kind	NN
6912	1564	10	of	of	IN
6912	1564	11	work	work	NN
6912	1564	12	,	,	,
6912	1564	13	while	while	IN
6912	1564	14	the	the	DT
6912	1564	15	beating	beating	NN
6912	1564	16	of	of	IN
6912	1564	17	the	the	DT
6912	1564	18	heart	heart	NN
6912	1564	19	and	and	CC
6912	1564	20	the	the	DT
6912	1564	21	circulating	circulating	NN
6912	1564	22	of	of	IN
6912	1564	23	the	the	DT
6912	1564	24	blood	blood	NN
6912	1564	25	are	be	VBP
6912	1564	26	examples	example	NNS
6912	1564	27	of	of	IN
6912	1564	28	the	the	DT
6912	1564	29	latter	latter	JJ
6912	1564	30	kind	kind	NN
6912	1564	31	.	.	.
6912	1565	1	At	at	IN
6912	1565	2	the	the	DT
6912	1565	3	same	same	JJ
6912	1565	4	time	time	NN
6912	1565	5	that	that	WDT
6912	1565	6	the	the	DT
6912	1565	7	body	body	NN
6912	1565	8	works	work	VBZ
6912	1565	9	,	,	,
6912	1565	10	heat	heat	NN
6912	1565	11	is	be	VBZ
6912	1565	12	generated	generate	VBN
6912	1565	13	.	.	.
6912	1566	1	Hence	hence	RB
6912	1566	2	foods	food	VBZ
6912	1566	3	not	not	RB
6912	1566	4	only	only	RB
6912	1566	5	give	give	VBP
6912	1566	6	the	the	DT
6912	1566	7	body	body	NN
6912	1566	8	the	the	DT
6912	1566	9	power	power	NN
6912	1566	10	to	to	TO
6912	1566	11	do	do	VB
6912	1566	12	work	work	NN
6912	1566	13	,	,	,
6912	1566	14	but	but	CC
6912	1566	15	incidentally	incidentally	RB
6912	1566	16	they	-PRON-	PRP
6912	1566	17	heat	heat	VBP
6912	1566	18	the	the	DT
6912	1566	19	body	body	NN
6912	1566	20	.	.	.
6912	1567	1	Foods	food	NNS
6912	1567	2	which	which	WDT
6912	1567	3	enable	enable	VBP
6912	1567	4	the	the	DT
6912	1567	5	body	body	NN
6912	1567	6	to	to	IN
6912	1567	7	work	work	VB
6912	1567	8	are	be	VBP
6912	1567	9	termed	term	VBN
6912	1567	10	energy	energy	NN
6912	1567	11	-	-	HYPH
6912	1567	12	giving	giving	NN
6912	1567	13	or	or	CC
6912	1567	14	fuel	fuel	NN
6912	1567	15	foods	food	NNS
6912	1567	16	.	.	.
6912	1568	1	There	there	EX
6912	1568	2	are	be	VBP
6912	1568	3	a	a	DT
6912	1568	4	number	number	NN
6912	1568	5	of	of	IN
6912	1568	6	energy	energy	NN
6912	1568	7	-	-	HYPH
6912	1568	8	giving	giving	NN
6912	1568	9	or	or	CC
6912	1568	10	fuel	fuel	NN
6912	1568	11	foods	food	NNS
6912	1568	12	:	:	:
6912	1568	13	_	_	NNP
6912	1568	14	sugar	sugar	NN
6912	1568	15	_	_	NNP
6912	1568	16	is	be	VBZ
6912	1568	17	the	the	DT
6912	1568	18	first	first	JJ
6912	1568	19	one	one	CD
6912	1568	20	to	to	TO
6912	1568	21	be	be	VB
6912	1568	22	considered	consider	VBN
6912	1568	23	.	.	.
6912	1569	1	EXPERIMENT	EXPERIMENT	NNP
6912	1569	2	10	10	CD
6912	1569	3	:	:	:
6912	1569	4	THE	the	DT
6912	1569	5	SOLUBILITY	SOLUBILITY	NNP
6912	1569	6	OF	of	IN
6912	1569	7	GRANULATED	GRANULATED	NNP
6912	1569	8	SUGAR	SUGAR	NNP
6912	1569	9	IN	in	IN
6912	1569	10	COLD	cold	NN
6912	1569	11	WATER	WATER	NNP
6912	1569	12	--	--	:
6912	1569	13	Place	place	VB
6912	1569	14	half	half	PDT
6912	1569	15	a	a	DT
6912	1569	16	teaspoonful	teaspoonful	NN
6912	1569	17	of	of	IN
6912	1569	18	granulated	granulated	JJ
6912	1569	19	sugar	sugar	NN
6912	1569	20	in	in	IN
6912	1569	21	a	a	DT
6912	1569	22	test	test	NN
6912	1569	23	tube	tube	NN
6912	1569	24	,	,	,
6912	1569	25	add	add	VB
6912	1569	26	a	a	DT
6912	1569	27	little	little	JJ
6912	1569	28	cold	cold	JJ
6912	1569	29	water	water	NN
6912	1569	30	,	,	,
6912	1569	31	shake	shake	VB
6912	1569	32	.	.	.
6912	1570	1	Is	be	VBZ
6912	1570	2	the	the	DT
6912	1570	3	mixture	mixture	NN
6912	1570	4	clear	clear	JJ
6912	1570	5	?	?	.
6912	1571	1	Set	set	VB
6912	1571	2	it	-PRON-	PRP
6912	1571	3	aside	aside	RB
6912	1571	4	for	for	IN
6912	1571	5	a	a	DT
6912	1571	6	few	few	JJ
6912	1571	7	minutes	minute	NNS
6912	1571	8	.	.	.
6912	1572	1	Does	do	VBZ
6912	1572	2	the	the	DT
6912	1572	3	sugar	sugar	NN
6912	1572	4	separate	separate	JJ
6912	1572	5	from	from	IN
6912	1572	6	the	the	DT
6912	1572	7	water	water	NN
6912	1572	8	?	?	.
6912	1573	1	EXPERIMENT	EXPERIMENT	NNP
6912	1573	2	11	11	CD
6912	1573	3	:	:	:
6912	1573	4	THE	the	DT
6912	1573	5	SOLUBILITY	SOLUBILITY	NNP
6912	1573	6	OF	of	IN
6912	1573	7	GRANULATED	GRANULATED	NNP
6912	1573	8	SUGAR	sugar	NN
6912	1573	9	IN	in	IN
6912	1573	10	HOT	hot	JJ
6912	1573	11	WATER.--Dissolve	water.--dissolve	NN
6912	1573	12	half	half	PDT
6912	1573	13	a	a	DT
6912	1573	14	teaspoonful	teaspoonful	NN
6912	1573	15	of	of	IN
6912	1573	16	granulated	granulated	JJ
6912	1573	17	sugar	sugar	NN
6912	1573	18	in	in	IN
6912	1573	19	hot	hot	JJ
6912	1573	20	water	water	NN
6912	1573	21	.	.	.
6912	1574	1	Compare	compare	VB
6912	1574	2	with	with	IN
6912	1574	3	Experiment	experiment	NN
6912	1574	4	10	10	CD
6912	1574	5	.	.	.
6912	1575	1	Which	which	WDT
6912	1575	2	dissolves	dissolve	NNS
6912	1575	3	sugar	sugar	VBP
6912	1575	4	more	more	JJR
6912	1575	5	readily,--cold	readily,--cold	JJ
6912	1575	6	or	or	CC
6912	1575	7	hot	hot	JJ
6912	1575	8	water	water	NN
6912	1575	9	?	?	.
6912	1576	1	If	if	IN
6912	1576	2	you	-PRON-	PRP
6912	1576	3	desired	desire	VBD
6912	1576	4	to	to	TO
6912	1576	5	dissolve	dissolve	VB
6912	1576	6	some	some	DT
6912	1576	7	sugar	sugar	NN
6912	1576	8	quickly	quickly	RB
6912	1576	9	,	,	,
6912	1576	10	at	at	IN
6912	1576	11	what	what	WDT
6912	1576	12	temperature	temperature	NN
6912	1576	13	would	would	MD
6912	1576	14	you	-PRON-	PRP
6912	1576	15	have	have	VB
6912	1576	16	the	the	DT
6912	1576	17	water	water	NN
6912	1576	18	?	?	.
6912	1577	1	EXPERIMENT	EXPERIMENT	NNP
6912	1577	2	12	12	CD
6912	1577	3	:	:	:
6912	1577	4	THE	the	DT
6912	1577	5	SOLUBILITY	SOLUBILITY	NNP
6912	1577	6	OF	of	IN
6912	1577	7	POWDERED	POWDERED	NNP
6912	1577	8	SUGAR.--Dissolve	sugar.--dissolve	NN
6912	1577	9	half	half	PDT
6912	1577	10	a	a	DT
6912	1577	11	teaspoonful	teaspoonful	NN
6912	1577	12	of	of	IN
6912	1577	13	powdered	powdered	JJ
6912	1577	14	sugar	sugar	NN
6912	1577	15	in	in	IN
6912	1577	16	the	the	DT
6912	1577	17	same	same	JJ
6912	1577	18	quantity	quantity	NN
6912	1577	19	of	of	IN
6912	1577	20	hot	hot	JJ
6912	1577	21	water	water	NN
6912	1577	22	used	use	VBN
6912	1577	23	in	in	IN
6912	1577	24	Experiment	Experiment	NNP
6912	1577	25	11	11	CD
6912	1577	26	.	.	.
6912	1578	1	Does	do	VBZ
6912	1578	2	it	-PRON-	PRP
6912	1578	3	dissolve	dissolve	VB
6912	1578	4	more	more	RBR
6912	1578	5	readily	readily	RB
6912	1578	6	than	than	IN
6912	1578	7	granulated	granulate	VBN
6912	1578	8	sugar	sugar	NN
6912	1578	9	?	?	.
6912	1579	1	Explain	explain	VB
6912	1579	2	this	this	DT
6912	1579	3	difference	difference	NN
6912	1579	4	.	.	.
6912	1580	1	If	if	IN
6912	1580	2	you	-PRON-	PRP
6912	1580	3	desired	desire	VBD
6912	1580	4	to	to	TO
6912	1580	5	dissolve	dissolve	VB
6912	1580	6	some	some	DT
6912	1580	7	lumpy	lumpy	JJ
6912	1580	8	sugar	sugar	NN
6912	1580	9	quickly	quickly	RB
6912	1580	10	,	,	,
6912	1580	11	how	how	WRB
6912	1580	12	would	would	MD
6912	1580	13	you	-PRON-	PRP
6912	1580	14	prepare	prepare	VB
6912	1580	15	it	-PRON-	PRP
6912	1580	16	?	?	.
6912	1581	1	THE	the	DT
6912	1581	2	DIGESTION	DIGESTION	NNP
6912	1581	3	OF	of	IN
6912	1581	4	SUGAR.--Since	sugar.--since	NN
6912	1581	5	sugar	sugar	NN
6912	1581	6	is	be	VBZ
6912	1581	7	so	so	RB
6912	1581	8	readily	readily	RB
6912	1581	9	dissolved	dissolve	VBN
6912	1581	10	,	,	,
6912	1581	11	and	and	CC
6912	1581	12	since	since	IN
6912	1581	13	dissolving	dissolve	VBG
6912	1581	14	is	be	VBZ
6912	1581	15	an	an	DT
6912	1581	16	important	important	JJ
6912	1581	17	step	step	NN
6912	1581	18	in	in	IN
6912	1581	19	the	the	DT
6912	1581	20	process	process	NN
6912	1581	21	of	of	IN
6912	1581	22	digestion	digestion	NN
6912	1581	23	(	(	-LRB-
6912	1581	24	see	see	VB
6912	1581	25	_	_	NNP
6912	1581	26	Solution	Solution	NNP
6912	1581	27	and	and	CC
6912	1581	28	Digestion	Digestion	NNP
6912	1581	29	_	_	NNP
6912	1581	30	)	)	-RRB-
6912	1581	31	,	,	,
6912	1581	32	it	-PRON-	PRP
6912	1581	33	would	would	MD
6912	1581	34	seem	seem	VB
6912	1581	35	that	that	IN
6912	1581	36	the	the	DT
6912	1581	37	digestion	digestion	NN
6912	1581	38	of	of	IN
6912	1581	39	sugar	sugar	NN
6912	1581	40	would	would	MD
6912	1581	41	be	be	VB
6912	1581	42	easy	easy	JJ
6912	1581	43	.	.	.
6912	1582	1	Some	some	DT
6912	1582	2	sugars	sugar	NNS
6912	1582	3	,	,	,
6912	1582	4	such	such	JJ
6912	1582	5	as	as	IN
6912	1582	6	glucose	glucose	NN
6912	1582	7	,	,	,
6912	1582	8	need	need	VBP
6912	1582	9	no	no	DT
6912	1582	10	digestion	digestion	NN
6912	1582	11	in	in	IN
6912	1582	12	a	a	DT
6912	1582	13	chemical	chemical	JJ
6912	1582	14	sense	sense	NN
6912	1582	15	,	,	,
6912	1582	16	and	and	CC
6912	1582	17	are	be	VBP
6912	1582	18	wholesome	wholesome	JJ
6912	1582	19	provided	provide	VBN
6912	1582	20	their	-PRON-	PRP$
6912	1582	21	solution	solution	NN
6912	1582	22	is	be	VBZ
6912	1582	23	not	not	RB
6912	1582	24	too	too	RB
6912	1582	25	concentrated	concentrated	JJ
6912	1582	26	.	.	.
6912	1583	1	The	the	DT
6912	1583	2	digestion	digestion	NN
6912	1583	3	of	of	IN
6912	1583	4	other	other	JJ
6912	1583	5	sugar	sugar	NN
6912	1583	6	,	,	,
6912	1583	7	such	such	JJ
6912	1583	8	as	as	IN
6912	1583	9	granulated	granulate	VBN
6912	1583	10	sugar	sugar	NN
6912	1583	11	,	,	,
6912	1583	12	is	be	VBZ
6912	1583	13	slightly	slightly	RB
6912	1583	14	more	more	RBR
6912	1583	15	complex	complex	JJ
6912	1583	16	.	.	.
6912	1584	1	Because	because	IN
6912	1584	2	the	the	DT
6912	1584	3	digesting	digesting	NN
6912	1584	4	of	of	IN
6912	1584	5	some	some	DT
6912	1584	6	sugar	sugar	NN
6912	1584	7	is	be	VBZ
6912	1584	8	simple	simple	JJ
6912	1584	9	,	,	,
6912	1584	10	one	one	PRP
6912	1584	11	should	should	MD
6912	1584	12	not	not	RB
6912	1584	13	conclude	conclude	VB
6912	1584	14	that	that	IN
6912	1584	15	this	this	DT
6912	1584	16	food	food	NN
6912	1584	17	should	should	MD
6912	1584	18	be	be	VB
6912	1584	19	used	use	VBN
6912	1584	20	in	in	IN
6912	1584	21	large	large	JJ
6912	1584	22	quantities	quantity	NNS
6912	1584	23	or	or	CC
6912	1584	24	in	in	IN
6912	1584	25	preference	preference	NN
6912	1584	26	to	to	IN
6912	1584	27	other	other	JJ
6912	1584	28	fuel	fuel	NN
6912	1584	29	foods	food	NNS
6912	1584	30	.	.	.
6912	1585	1	If	if	IN
6912	1585	2	sugar	sugar	NN
6912	1585	3	is	be	VBZ
6912	1585	4	eaten	eat	VBN
6912	1585	5	in	in	IN
6912	1585	6	large	large	JJ
6912	1585	7	quantities	quantity	NNS
6912	1585	8	there	there	EX
6912	1585	9	is	be	VBZ
6912	1585	10	so	so	RB
6912	1585	11	much	much	JJ
6912	1585	12	dissolved	dissolve	VBN
6912	1585	13	sugar	sugar	NN
6912	1585	14	for	for	IN
6912	1585	15	the	the	DT
6912	1585	16	organs	organ	NNS
6912	1585	17	of	of	IN
6912	1585	18	digestion	digestion	NN
6912	1585	19	to	to	TO
6912	1585	20	take	take	VB
6912	1585	21	care	care	NN
6912	1585	22	of	of	IN
6912	1585	23	that	that	DT
6912	1585	24	the	the	DT
6912	1585	25	stomach	stomach	NN
6912	1585	26	and	and	CC
6912	1585	27	small	small	JJ
6912	1585	28	intestines	intestine	NNS
6912	1585	29	become	become	VBP
6912	1585	30	irritated	irritated	JJ
6912	1585	31	.	.	.
6912	1586	1	This	this	DT
6912	1586	2	is	be	VBZ
6912	1586	3	especially	especially	RB
6912	1586	4	true	true	JJ
6912	1586	5	when	when	WRB
6912	1586	6	candy	candy	NN
6912	1586	7	is	be	VBZ
6912	1586	8	eaten	eat	VBN
6912	1586	9	between	between	IN
6912	1586	10	meals,--at	meals,--at	NNP
6912	1586	11	a	a	DT
6912	1586	12	time	time	NN
6912	1586	13	when	when	WRB
6912	1586	14	the	the	DT
6912	1586	15	stomach	stomach	NN
6912	1586	16	is	be	VBZ
6912	1586	17	empty	empty	JJ
6912	1586	18	.	.	.
6912	1587	1	Then	then	RB
6912	1587	2	,	,	,
6912	1587	3	too	too	RB
6912	1587	4	,	,	,
6912	1587	5	it	-PRON-	PRP
6912	1587	6	may	may	MD
6912	1587	7	ferment	ferment	VB
6912	1587	8	in	in	IN
6912	1587	9	the	the	DT
6912	1587	10	stomach	stomach	NN
6912	1587	11	or	or	CC
6912	1587	12	intestines	intestine	NNS
6912	1587	13	and	and	CC
6912	1587	14	produce	produce	VB
6912	1587	15	digestive	digestive	JJ
6912	1587	16	disturbances	disturbance	NNS
6912	1587	17	.	.	.
6912	1588	1	All	all	DT
6912	1588	2	sweets	sweet	NNS
6912	1588	3	should	should	MD
6912	1588	4	be	be	VB
6912	1588	5	eaten	eat	VBN
6912	1588	6	only	only	RB
6912	1588	7	in	in	IN
6912	1588	8	moderation	moderation	NN
6912	1588	9	and	and	CC
6912	1588	10	either	either	CC
6912	1588	11	during	during	IN
6912	1588	12	a	a	DT
6912	1588	13	meal	meal	NN
6912	1588	14	or	or	CC
6912	1588	15	at	at	IN
6912	1588	16	its	-PRON-	PRP$
6912	1588	17	close	close	NN
6912	1588	18	.	.	.
6912	1589	1	When	when	WRB
6912	1589	2	sugar	sugar	NN
6912	1589	3	is	be	VBZ
6912	1589	4	mixed	mixed	JJ
6912	1589	5	with	with	IN
6912	1589	6	other	other	JJ
6912	1589	7	foods	food	NNS
6912	1589	8	,	,	,
6912	1589	9	it	-PRON-	PRP
6912	1589	10	is	be	VBZ
6912	1589	11	diluted	dilute	VBN
6912	1589	12	,	,	,
6912	1589	13	and	and	CC
6912	1589	14	is	be	VBZ
6912	1589	15	not	not	RB
6912	1589	16	so	so	RB
6912	1589	17	apt	apt	JJ
6912	1589	18	to	to	TO
6912	1589	19	cause	cause	VB
6912	1589	20	distress	distress	NN
6912	1589	21	.	.	.
6912	1590	1	SUGARS	SUGARS	NNP
6912	1590	2	AND	and	CC
6912	1590	3	SIRUPS.--In	sirups.--in	NN
6912	1590	4	various	various	JJ
6912	1590	5	plants	plant	NNS
6912	1590	6	and	and	CC
6912	1590	7	in	in	IN
6912	1590	8	milk	milk	NN
6912	1590	9	,	,	,
6912	1590	10	the	the	DT
6912	1590	11	chemist	chemist	NN
6912	1590	12	finds	find	VBZ
6912	1590	13	a	a	DT
6912	1590	14	number	number	NN
6912	1590	15	of	of	IN
6912	1590	16	different	different	JJ
6912	1590	17	kinds	kind	NNS
6912	1590	18	of	of	IN
6912	1590	19	sugar	sugar	NN
6912	1590	20	.	.	.
6912	1591	1	These	these	DT
6912	1591	2	may	may	MD
6912	1591	3	be	be	VB
6912	1591	4	classified	classify	VBN
6912	1591	5	into	into	IN
6912	1591	6	two	two	CD
6912	1591	7	groups:--(1	groups:--(1	NN
6912	1591	8	)	)	-RRB-
6912	1591	9	single	single	JJ
6912	1591	10	sugars	sugar	NNS
6912	1591	11	and	and	CC
6912	1591	12	(	(	-LRB-
6912	1591	13	2	2	LS
6912	1591	14	)	)	-RRB-
6912	1591	15	double	double	JJ
6912	1591	16	sugars	sugar	NNS
6912	1591	17	.	.	.
6912	1592	1	_	_	NNP
6912	1592	2	Dextrose	Dextrose	NNP
6912	1592	3	_	_	NNP
6912	1592	4	or	or	CC
6912	1592	5	_	_	NNP
6912	1592	6	glucose	glucose	NN
6912	1592	7	_	_	NNP
6912	1592	8	is	be	VBZ
6912	1592	9	one	one	CD
6912	1592	10	of	of	IN
6912	1592	11	the	the	DT
6912	1592	12	single	single	JJ
6912	1592	13	sugars	sugar	NNS
6912	1592	14	,	,	,
6912	1592	15	while	while	IN
6912	1592	16	_	_	NNP
6912	1592	17	sucrose	sucrose	JJ
6912	1592	18	_	_	NNP
6912	1592	19	or	or	CC
6912	1592	20	_	_	NNP
6912	1592	21	cane	cane	NN
6912	1592	22	sugar	sugar	NN
6912	1592	23	_	_	NNP
6912	1592	24	is	be	VBZ
6912	1592	25	an	an	DT
6912	1592	26	example	example	NN
6912	1592	27	of	of	IN
6912	1592	28	a	a	DT
6912	1592	29	double	double	JJ
6912	1592	30	sugar	sugar	NN
6912	1592	31	.	.	.
6912	1593	1	The	the	DT
6912	1593	2	solid	solid	JJ
6912	1593	3	sugars	sugar	NNS
6912	1593	4	and	and	CC
6912	1593	5	sirups	sirup	NNS
6912	1593	6	found	find	VBD
6912	1593	7	at	at	IN
6912	1593	8	market	market	NN
6912	1593	9	and	and	CC
6912	1593	10	having	have	VBG
6912	1593	11	different	different	JJ
6912	1593	12	trade	trade	NN
6912	1593	13	names	name	NNS
6912	1593	14	consist	consist	VBP
6912	1593	15	of	of	IN
6912	1593	16	one	one	CD
6912	1593	17	or	or	CC
6912	1593	18	more	more	JJR
6912	1593	19	of	of	IN
6912	1593	20	the	the	DT
6912	1593	21	different	different	JJ
6912	1593	22	kinds	kind	NNS
6912	1593	23	of	of	IN
6912	1593	24	sugars	sugar	NNS
6912	1593	25	.	.	.
6912	1594	1	A	a	DT
6912	1594	2	discussion	discussion	NN
6912	1594	3	of	of	IN
6912	1594	4	these	these	DT
6912	1594	5	follows	follow	VBZ
6912	1594	6	:	:	:
6912	1594	7	(	(	-LRB-
6912	1594	8	_	_	NNP
6912	1594	9	a	a	DT
6912	1594	10	_	_	NNP
6912	1594	11	)	)	-RRB-
6912	1594	12	_	_	NNP
6912	1594	13	Granulated	Granulated	NNP
6912	1594	14	sugar	sugar	NN
6912	1594	15	_	_	NNP
6912	1594	16	is	be	VBZ
6912	1594	17	made	make	VBN
6912	1594	18	either	either	CC
6912	1594	19	from	from	IN
6912	1594	20	the	the	DT
6912	1594	21	sugar	sugar	NN
6912	1594	22	cane	cane	NN
6912	1594	23	or	or	CC
6912	1594	24	sugar	sugar	NN
6912	1594	25	beet	beet	NN
6912	1594	26	.	.	.
6912	1595	1	The	the	DT
6912	1595	2	juice	juice	NN
6912	1595	3	is	be	VBZ
6912	1595	4	pressed	press	VBN
6912	1595	5	or	or	CC
6912	1595	6	soaked	soak	VBN
6912	1595	7	out	out	IN
6912	1595	8	of	of	IN
6912	1595	9	these	these	DT
6912	1595	10	plants	plant	NNS
6912	1595	11	,	,	,
6912	1595	12	then	then	RB
6912	1595	13	purified	purify	VBN
6912	1595	14	,	,	,
6912	1595	15	refined	refined	JJ
6912	1595	16	,	,	,
6912	1595	17	and	and	CC
6912	1595	18	crystallized	crystallize	VBN
6912	1595	19	.	.	.
6912	1596	1	_	_	NNP
6912	1596	2	Powdered	Powdered	NNP
6912	1596	3	sugar	sugar	NN
6912	1596	4	_	_	NNP
6912	1596	5	is	be	VBZ
6912	1596	6	prepared	prepare	VBN
6912	1596	7	by	by	IN
6912	1596	8	crushing	crush	VBG
6912	1596	9	granulated	granulate	VBN
6912	1596	10	sugar	sugar	NN
6912	1596	11	.	.	.
6912	1597	1	_	_	NNP
6912	1597	2	Confectioners	Confectioners	NNP
6912	1597	3	'	'	POS
6912	1597	4	sugar	sugar	NN
6912	1597	5	_	_	NNP
6912	1597	6	is	be	VBZ
6912	1597	7	a	a	DT
6912	1597	8	very	very	RB
6912	1597	9	finely	finely	RB
6912	1597	10	ground	grind	VBN
6912	1597	11	form	form	NN
6912	1597	12	of	of	IN
6912	1597	13	cane	cane	NN
6912	1597	14	or	or	CC
6912	1597	15	beet	beet	NN
6912	1597	16	sugar	sugar	NN
6912	1597	17	.	.	.
6912	1598	1	Granulated	granulated	JJ
6912	1598	2	sugar	sugar	NN
6912	1598	3	is	be	VBZ
6912	1598	4	100	100	CD
6912	1598	5	per	per	IN
6912	1598	6	cent	cent	NN
6912	1598	7	sugar	sugar	NN
6912	1598	8	.	.	.
6912	1599	1	Crushed	crushed	JJ
6912	1599	2	sugars	sugar	NNS
6912	1599	3	sometimes	sometimes	RB
6912	1599	4	contain	contain	VBP
6912	1599	5	flour	flour	NN
6912	1599	6	or	or	CC
6912	1599	7	other	other	JJ
6912	1599	8	materials	material	NNS
6912	1599	9	.	.	.
6912	1600	1	_	_	NNP
6912	1600	2	Brown	Brown	NNP
6912	1600	3	sugar	sugar	NN
6912	1600	4	_	_	NNP
6912	1600	5	is	be	VBZ
6912	1600	6	made	make	VBN
6912	1600	7	from	from	IN
6912	1600	8	the	the	DT
6912	1600	9	cane	cane	NN
6912	1600	10	or	or	CC
6912	1600	11	beet	beet	NN
6912	1600	12	,	,	,
6912	1600	13	but	but	CC
6912	1600	14	is	be	VBZ
6912	1600	15	not	not	RB
6912	1600	16	refined	refine	VBN
6912	1600	17	as	as	RB
6912	1600	18	much	much	JJ
6912	1600	19	as	as	IN
6912	1600	20	is	be	VBZ
6912	1600	21	granulated	granulate	VBN
6912	1600	22	sugar	sugar	NN
6912	1600	23	.	.	.
6912	1601	1	It	-PRON-	PRP
6912	1601	2	contains	contain	VBZ
6912	1601	3	some	some	DT
6912	1601	4	ash	ash	NN
6912	1601	5	and	and	CC
6912	1601	6	moisture	moisture	NN
6912	1601	7	.	.	.
6912	1602	1	(	(	-LRB-
6912	1602	2	_	_	NNP
6912	1602	3	b	b	NNP
6912	1602	4	_	_	NNP
6912	1602	5	)	)	-RRB-
6912	1602	6	_	_	NNP
6912	1602	7	Corn	Corn	NNP
6912	1602	8	sirup	sirup	NN
6912	1602	9	_	_	NNP
6912	1602	10	is	be	VBZ
6912	1602	11	made	make	VBN
6912	1602	12	by	by	IN
6912	1602	13	boiling	boil	VBG
6912	1602	14	corn	corn	NN
6912	1602	15	-	-	HYPH
6912	1602	16	starch	starch	NN
6912	1602	17	with	with	IN
6912	1602	18	an	an	DT
6912	1602	19	acid	acid	NN
6912	1602	20	and	and	CC
6912	1602	21	then	then	RB
6912	1602	22	refining	refine	VBG
6912	1602	23	the	the	DT
6912	1602	24	product	product	NN
6912	1602	25	.	.	.
6912	1603	1	This	this	DT
6912	1603	2	sirup	sirup	NN
6912	1603	3	contains	contain	VBZ
6912	1603	4	no	no	DT
6912	1603	5	cane	cane	NN
6912	1603	6	sugar	sugar	NN
6912	1603	7	.	.	.
6912	1604	1	Its	-PRON-	PRP$
6912	1604	2	sweet	sweet	JJ
6912	1604	3	flavor	flavor	NN
6912	1604	4	and	and	CC
6912	1604	5	sirupy	sirupy	VB
6912	1604	6	consistency	consistency	NN
6912	1604	7	are	be	VBP
6912	1604	8	due	due	JJ
6912	1604	9	to	to	IN
6912	1604	10	the	the	DT
6912	1604	11	presence	presence	NN
6912	1604	12	of	of	IN
6912	1604	13	38.5	38.5	CD
6912	1604	14	per	per	NN
6912	1604	15	cent	cent	NN
6912	1604	16	glucose	glucose	NN
6912	1604	17	and	and	CC
6912	1604	18	42	42	CD
6912	1604	19	per	per	IN
6912	1604	20	cent	cent	NN
6912	1604	21	dextrin	dextrin	NN
6912	1604	22	.	.	.
6912	1605	1	Glucose	Glucose	NNP
6912	1605	2	is	be	VBZ
6912	1605	3	not	not	RB
6912	1605	4	as	as	RB
6912	1605	5	sweet	sweet	JJ
6912	1605	6	as	as	IN
6912	1605	7	granulated	granulated	JJ
6912	1605	8	sugar	sugar	NN
6912	1605	9	.	.	.
6912	1606	1	Hence	hence	RB
6912	1606	2	,	,	,
6912	1606	3	in	in	IN
6912	1606	4	depending	depend	VBG
6912	1606	5	upon	upon	IN
6912	1606	6	corn	corn	NN
6912	1606	7	sirup	sirup	NN
6912	1606	8	alone	alone	RB
6912	1606	9	,	,	,
6912	1606	10	the	the	DT
6912	1606	11	tendency	tendency	NN
6912	1606	12	is	be	VBZ
6912	1606	13	to	to	TO
6912	1606	14	use	use	VB
6912	1606	15	more	more	JJR
6912	1606	16	sugar	sugar	NN
6912	1606	17	than	than	IN
6912	1606	18	is	be	VBZ
6912	1606	19	advisable	advisable	JJ
6912	1606	20	so	so	IN
6912	1606	21	as	as	IN
6912	1606	22	to	to	TO
6912	1606	23	satisfy	satisfy	VB
6912	1606	24	our	-PRON-	PRP$
6912	1606	25	taste	taste	NN
6912	1606	26	for	for	IN
6912	1606	27	sweets	sweet	NNS
6912	1606	28	.	.	.
6912	1607	1	At	at	RB
6912	1607	2	least	least	JJS
6912	1607	3	1	1	CD
6912	1607	4	1/2	1/2	CD
6912	1607	5	times	time	NNS
6912	1607	6	as	as	RB
6912	1607	7	much	much	JJ
6912	1607	8	corn	corn	NN
6912	1607	9	sirup	sirup	NN
6912	1607	10	as	as	IN
6912	1607	11	granulated	granulate	VBN
6912	1607	12	sugar	sugar	NN
6912	1607	13	is	be	VBZ
6912	1607	14	needed	need	VBN
6912	1607	15	to	to	TO
6912	1607	16	produce	produce	VB
6912	1607	17	the	the	DT
6912	1607	18	sweetness	sweetness	NN
6912	1607	19	of	of	IN
6912	1607	20	the	the	DT
6912	1607	21	solid	solid	JJ
6912	1607	22	sugar	sugar	NN
6912	1607	23	.	.	.
6912	1608	1	A	a	DT
6912	1608	2	mixture	mixture	NN
6912	1608	3	of	of	IN
6912	1608	4	corn	corn	NN
6912	1608	5	sirup	sirup	NN
6912	1608	6	and	and	CC
6912	1608	7	granulated	granulate	VBN
6912	1608	8	sugar	sugar	NN
6912	1608	9	is	be	VBZ
6912	1608	10	often	often	RB
6912	1608	11	used	use	VBN
6912	1608	12	for	for	IN
6912	1608	13	sweetening	sweeten	VBG
6912	1608	14	foods	food	NNS
6912	1608	15	.	.	.
6912	1609	1	(	(	-LRB-
6912	1609	2	_	_	NNP
6912	1609	3	c	c	NNP
6912	1609	4	_	_	NNP
6912	1609	5	)	)	-RRB-
6912	1609	6	_	_	NNP
6912	1609	7	Molasses	Molasses	NNP
6912	1609	8	and	and	CC
6912	1609	9	Sorghum_.--Molasses	sorghum_.--molasse	NNS
6912	1609	10	is	be	VBZ
6912	1609	11	a	a	DT
6912	1609	12	by	by	IN
6912	1609	13	-	-	HYPH
6912	1609	14	product	product	NN
6912	1609	15	of	of	IN
6912	1609	16	cane	cane	NN
6912	1609	17	sugar	sugar	NN
6912	1609	18	.	.	.
6912	1610	1	In	in	IN
6912	1610	2	addition	addition	NN
6912	1610	3	to	to	IN
6912	1610	4	sugar	sugar	NN
6912	1610	5	,	,	,
6912	1610	6	it	-PRON-	PRP
6912	1610	7	contains	contain	VBZ
6912	1610	8	certain	certain	JJ
6912	1610	9	mineral	mineral	NN
6912	1610	10	materials	material	NNS
6912	1610	11	such	such	JJ
6912	1610	12	as	as	IN
6912	1610	13	lime	lime	NN
6912	1610	14	.	.	.
6912	1611	1	Since	since	IN
6912	1611	2	it	-PRON-	PRP
6912	1611	3	is	be	VBZ
6912	1611	4	especially	especially	RB
6912	1611	5	necessary	necessary	JJ
6912	1611	6	that	that	IN
6912	1611	7	foods	food	VBZ
6912	1611	8	given	give	VBN
6912	1611	9	children	child	NNS
6912	1611	10	contain	contain	VBP
6912	1611	11	lime	lime	RB
6912	1611	12	,	,	,
6912	1611	13	the	the	DT
6912	1611	14	use	use	NN
6912	1611	15	of	of	IN
6912	1611	16	molasses	molasse	NNS
6912	1611	17	in	in	IN
6912	1611	18	place	place	NN
6912	1611	19	of	of	IN
6912	1611	20	sugar	sugar	NN
6912	1611	21	may	may	MD
6912	1611	22	be	be	VB
6912	1611	23	recommended	recommend	VBN
6912	1611	24	for	for	IN
6912	1611	25	children	child	NNS
6912	1611	26	.	.	.
6912	1612	1	One	one	PRP
6912	1612	2	should	should	MD
6912	1612	3	remember	remember	VB
6912	1612	4	,	,	,
6912	1612	5	however	however	RB
6912	1612	6	,	,	,
6912	1612	7	that	that	IN
6912	1612	8	much	much	JJ
6912	1612	9	sugar	sugar	NN
6912	1612	10	of	of	IN
6912	1612	11	any	any	DT
6912	1612	12	kind	kind	NN
6912	1612	13	is	be	VBZ
6912	1612	14	not	not	RB
6912	1612	15	good	good	JJ
6912	1612	16	for	for	IN
6912	1612	17	children	child	NNS
6912	1612	18	.	.	.
6912	1613	1	Molasses	molasse	NNS
6912	1613	2	contains	contain	VBZ
6912	1613	3	some	some	DT
6912	1613	4	acid	acid	NN
6912	1613	5	.	.	.
6912	1614	1	Because	because	IN
6912	1614	2	of	of	IN
6912	1614	3	modern	modern	JJ
6912	1614	4	methods	method	NNS
6912	1614	5	of	of	IN
6912	1614	6	sugar	sugar	NN
6912	1614	7	refining	refining	NN
6912	1614	8	,	,	,
6912	1614	9	however	however	RB
6912	1614	10	,	,	,
6912	1614	11	molasses	molasse	NNS
6912	1614	12	is	be	VBZ
6912	1614	13	less	less	RBR
6912	1614	14	acid	acid	JJ
6912	1614	15	than	than	IN
6912	1614	16	the	the	DT
6912	1614	17	sirup	sirup	NN
6912	1614	18	of	of	IN
6912	1614	19	former	former	JJ
6912	1614	20	days	day	NNS
6912	1614	21	.	.	.
6912	1615	1	It	-PRON-	PRP
6912	1615	2	also	also	RB
6912	1615	3	differs	differ	VBZ
6912	1615	4	in	in	IN
6912	1615	5	flavor	flavor	NN
6912	1615	6	.	.	.
6912	1616	1	Sorghum	sorghum	NN
6912	1616	2	is	be	VBZ
6912	1616	3	a	a	DT
6912	1616	4	sirup	sirup	NN
6912	1616	5	prepared	prepare	VBN
6912	1616	6	from	from	IN
6912	1616	7	the	the	DT
6912	1616	8	sorghum	sorghum	NN
6912	1616	9	plant	plant	NN
6912	1616	10	.	.	.
6912	1617	1	It	-PRON-	PRP
6912	1617	2	contains	contain	VBZ
6912	1617	3	ash	ash	NN
6912	1617	4	and	and	CC
6912	1617	5	has	have	VBZ
6912	1617	6	a	a	DT
6912	1617	7	characteristic	characteristic	JJ
6912	1617	8	flavor	flavor	NN
6912	1617	9	.	.	.
6912	1618	1	If	if	IN
6912	1618	2	the	the	DT
6912	1618	3	flavor	flavor	NN
6912	1618	4	of	of	IN
6912	1618	5	molasses	molasse	NNS
6912	1618	6	or	or	CC
6912	1618	7	sorghum	sorghum	NN
6912	1618	8	is	be	VBZ
6912	1618	9	too	too	RB
6912	1618	10	strong	strong	JJ
6912	1618	11	to	to	TO
6912	1618	12	be	be	VB
6912	1618	13	pleasant	pleasant	JJ
6912	1618	14	,	,	,
6912	1618	15	a	a	DT
6912	1618	16	mixture	mixture	NN
6912	1618	17	of	of	IN
6912	1618	18	equal	equal	JJ
6912	1618	19	parts	part	NNS
6912	1618	20	of	of	IN
6912	1618	21	corn	corn	NN
6912	1618	22	sirup	sirup	NN
6912	1618	23	and	and	CC
6912	1618	24	molasses	molasse	NNS
6912	1618	25	or	or	CC
6912	1618	26	sorghum	sorghum	NN
6912	1618	27	may	may	MD
6912	1618	28	be	be	VB
6912	1618	29	found	find	VBN
6912	1618	30	desirable	desirable	JJ
6912	1618	31	.	.	.
6912	1619	1	Mixtures	mixture	NNS
6912	1619	2	of	of	IN
6912	1619	3	different	different	JJ
6912	1619	4	sirups	sirup	NNS
6912	1619	5	sold	sell	VBN
6912	1619	6	under	under	IN
6912	1619	7	various	various	JJ
6912	1619	8	trade	trade	NN
6912	1619	9	names	name	NNS
6912	1619	10	may	may	MD
6912	1619	11	be	be	VB
6912	1619	12	purchased	purchase	VBN
6912	1619	13	.	.	.
6912	1620	1	(	(	-LRB-
6912	1620	2	_	_	NNP
6912	1620	3	d	d	NNP
6912	1620	4	_	_	NNP
6912	1620	5	)	)	-RRB-
6912	1620	6	_	_	NNP
6912	1620	7	Honey	Honey	NNP
6912	1620	8	_	_	NNP
6912	1620	9	is	be	VBZ
6912	1620	10	sugar	sugar	NN
6912	1620	11	extracted	extract	VBN
6912	1620	12	from	from	IN
6912	1620	13	flowers	flower	NNS
6912	1620	14	.	.	.
6912	1621	1	Its	-PRON-	PRP$
6912	1621	2	limited	limited	JJ
6912	1621	3	supply	supply	NN
6912	1621	4	and	and	CC
6912	1621	5	cost	cost	NN
6912	1621	6	prevent	prevent	VB
6912	1621	7	its	-PRON-	PRP$
6912	1621	8	general	general	JJ
6912	1621	9	use	use	NN
6912	1621	10	.	.	.
6912	1622	1	It	-PRON-	PRP
6912	1622	2	is	be	VBZ
6912	1622	3	not	not	RB
6912	1622	4	so	so	RB
6912	1622	5	rich	rich	JJ
6912	1622	6	in	in	IN
6912	1622	7	mineral	mineral	NN
6912	1622	8	matter	matter	NN
6912	1622	9	as	as	IN
6912	1622	10	is	be	VBZ
6912	1622	11	molasses	molasse	NNS
6912	1622	12	.	.	.
6912	1623	1	(	(	-LRB-
6912	1623	2	_	_	NNP
6912	1623	3	e	e	NNP
6912	1623	4	_	_	NNP
6912	1623	5	)	)	-RRB-
6912	1623	6	_	_	NNP
6912	1623	7	Maple	Maple	NNP
6912	1623	8	Sirup	Sirup	NNP
6912	1623	9	and	and	CC
6912	1623	10	Sugar_.--Maple	sugar_.--maple	NN
6912	1623	11	sirup	sirup	NN
6912	1623	12	and	and	CC
6912	1623	13	sugar	sugar	NN
6912	1623	14	are	be	VBP
6912	1623	15	prepared	prepare	VBN
6912	1623	16	from	from	IN
6912	1623	17	sap	sap	NNP
6912	1623	18	extracted	extract	VBN
6912	1623	19	from	from	IN
6912	1623	20	the	the	DT
6912	1623	21	maple	maple	NN
6912	1623	22	tree	tree	NN
6912	1623	23	.	.	.
6912	1624	1	They	-PRON-	PRP
6912	1624	2	both	both	DT
6912	1624	3	have	have	VBP
6912	1624	4	a	a	DT
6912	1624	5	distinctive	distinctive	JJ
6912	1624	6	flavor	flavor	NN
6912	1624	7	in	in	IN
6912	1624	8	addition	addition	NN
6912	1624	9	to	to	IN
6912	1624	10	their	-PRON-	PRP$
6912	1624	11	sweet	sweet	JJ
6912	1624	12	taste	taste	NN
6912	1624	13	.	.	.
6912	1625	1	Maple	maple	JJ
6912	1625	2	sugar	sugar	NN
6912	1625	3	contains	contain	VBZ
6912	1625	4	approximately	approximately	RB
6912	1625	5	83	83	CD
6912	1625	6	per	per	IN
6912	1625	7	cent	cent	NN
6912	1625	8	of	of	IN
6912	1625	9	sugar	sugar	NN
6912	1625	10	,	,	,
6912	1625	11	while	while	IN
6912	1625	12	maple	maple	NN
6912	1625	13	sirup	sirup	NN
6912	1625	14	contains	contain	VBZ
6912	1625	15	about	about	IN
6912	1625	16	71	71	CD
6912	1625	17	per	per	NN
6912	1625	18	cent	cent	NN
6912	1625	19	.	.	.
6912	1626	1	PEANUT	PEANUT	NNS
6912	1626	2	CANDY	CANDY	NNS
6912	1626	3	2	2	CD
6912	1626	4	cupfuls	cupful	NNS
6912	1626	5	granulated	granulate	VBD
6912	1626	6	sugar	sugar	NNP
6912	1626	7	_	_	NNP
6912	1626	8	or	or	CC
6912	1626	9	_	_	NNP
6912	1626	10	1	1	CD
6912	1626	11	cupful	cupful	JJ
6912	1626	12	granulated	granulate	VBN
6912	1626	13	sugar	sugar	NN
6912	1626	14	_	_	NNP
6912	1626	15	and	and	CC
6912	1626	16	_	_	NNP
6912	1626	17	1	1	CD
6912	1626	18	cupful	cupful	JJ
6912	1626	19	corn	corn	NN
6912	1626	20	sirup	sirup	NN
6912	1626	21	(	(	-LRB-
6912	1626	22	dark	dark	JJ
6912	1626	23	)	)	-RRB-
6912	1626	24	3/4	3/4	CD
6912	1626	25	cupful	cupful	JJ
6912	1626	26	chopped	chop	VBN
6912	1626	27	peanuts	peanut	NNS
6912	1626	28	1/4	1/4	CD
6912	1626	29	teaspoonful	teaspoonful	JJ
6912	1626	30	salt	salt	NN
6912	1626	31	Mix	mix	VB
6912	1626	32	the	the	DT
6912	1626	33	peanuts	peanut	NNS
6912	1626	34	and	and	CC
6912	1626	35	salt	salt	NN
6912	1626	36	and	and	CC
6912	1626	37	place	place	NN
6912	1626	38	in	in	IN
6912	1626	39	the	the	DT
6912	1626	40	warming	warming	NN
6912	1626	41	oven	oven	RB
6912	1626	42	to	to	TO
6912	1626	43	heat	heat	VB
6912	1626	44	.	.	.
6912	1627	1	If	if	IN
6912	1627	2	sugar	sugar	NN
6912	1627	3	is	be	VBZ
6912	1627	4	used	use	VBN
6912	1627	5	alone	alone	RB
6912	1627	6	,	,	,
6912	1627	7	put	put	VB
6912	1627	8	it	-PRON-	PRP
6912	1627	9	in	in	IN
6912	1627	10	an	an	DT
6912	1627	11	iron	iron	NN
6912	1627	12	pan	pan	NN
6912	1627	13	.	.	.
6912	1628	1	Place	place	VB
6912	1628	2	the	the	DT
6912	1628	3	pan	pan	NN
6912	1628	4	over	over	IN
6912	1628	5	a	a	DT
6912	1628	6	low	low	JJ
6912	1628	7	flame	flame	NN
6912	1628	8	and	and	CC
6912	1628	9	stir	stir	VB
6912	1628	10	constantly	constantly	RB
6912	1628	11	until	until	IN
6912	1628	12	the	the	DT
6912	1628	13	sugar	sugar	NN
6912	1628	14	is	be	VBZ
6912	1628	15	changed	change	VBN
6912	1628	16	to	to	IN
6912	1628	17	a	a	DT
6912	1628	18	_	_	NNP
6912	1628	19	light	light	NN
6912	1628	20	brown	brown	NNP
6912	1628	21	_	_	NNP
6912	1628	22	sirup	sirup	NN
6912	1628	23	.	.	.
6912	1629	1	If	if	IN
6912	1629	2	a	a	DT
6912	1629	3	combination	combination	NN
6912	1629	4	of	of	IN
6912	1629	5	sugar	sugar	NN
6912	1629	6	and	and	CC
6912	1629	7	sirup	sirup	NN
6912	1629	8	is	be	VBZ
6912	1629	9	used	use	VBN
6912	1629	10	,	,	,
6912	1629	11	put	put	VB
6912	1629	12	them	-PRON-	PRP
6912	1629	13	in	in	IN
6912	1629	14	a	a	DT
6912	1629	15	pan	pan	NN
6912	1629	16	,	,	,
6912	1629	17	stir	stir	NN
6912	1629	18	,	,	,
6912	1629	19	and	and	CC
6912	1629	20	cook	cook	VB
6912	1629	21	until	until	IN
6912	1629	22	the	the	DT
6912	1629	23	mixture	mixture	NN
6912	1629	24	is	be	VBZ
6912	1629	25	very	very	RB
6912	1629	26	brittle	brittle	JJ
6912	1629	27	when	when	WRB
6912	1629	28	tried	try	VBN
6912	1629	29	in	in	IN
6912	1629	30	cold	cold	JJ
6912	1629	31	water	water	NN
6912	1629	32	.	.	.
6912	1630	1	Add	add	VB
6912	1630	2	the	the	DT
6912	1630	3	chopped	chop	VBN
6912	1630	4	peanuts	peanut	NNS
6912	1630	5	and	and	CC
6912	1630	6	salt	salt	NN
6912	1630	7	to	to	IN
6912	1630	8	either	either	DT
6912	1630	9	kind	kind	NN
6912	1630	10	of	of	IN
6912	1630	11	sirup	sirup	NN
6912	1630	12	,	,	,
6912	1630	13	stirring	stir	VBG
6912	1630	14	them	-PRON-	PRP
6912	1630	15	in	in	IN
6912	1630	16	as	as	RB
6912	1630	17	quickly	quickly	RB
6912	1630	18	as	as	IN
6912	1630	19	possible	possible	JJ
6912	1630	20	.	.	.
6912	1631	1	Pour	pour	VB
6912	1631	2	immediately	immediately	RB
6912	1631	3	into	into	IN
6912	1631	4	a	a	DT
6912	1631	5	hot	hot	JJ
6912	1631	6	,	,	,
6912	1631	7	_	_	NNP
6912	1631	8	unbuttered	unbuttered	JJ
6912	1631	9	_	_	NNP
6912	1631	10	pan	pan	NN
6912	1631	11	.	.	.
6912	1632	1	When	when	WRB
6912	1632	2	slightly	slightly	RB
6912	1632	3	cool	cool	JJ
6912	1632	4	divide	divide	NN
6912	1632	5	into	into	IN
6912	1632	6	squares	square	NNS
6912	1632	7	with	with	IN
6912	1632	8	a	a	DT
6912	1632	9	chopping	chop	VBG
6912	1632	10	knife	knife	NN
6912	1632	11	.	.	.
6912	1633	1	_	_	NNP
6912	1633	2	Puffed	Puffed	NNP
6912	1633	3	cereals	cereal	NNS
6912	1633	4	_	_	NNP
6912	1633	5	or	or	CC
6912	1633	6	_	_	NNP
6912	1633	7	shredded	shred	VBN
6912	1633	8	coconut	coconut	NN
6912	1633	9	_	_	NNP
6912	1633	10	may	may	MD
6912	1633	11	be	be	VB
6912	1633	12	used	use	VBN
6912	1633	13	instead	instead	RB
6912	1633	14	of	of	IN
6912	1633	15	peanuts	peanut	NNS
6912	1633	16	.	.	.
6912	1634	1	Commercial	commercial	JJ
6912	1634	2	salted	salt	VBN
6912	1634	3	peanuts	peanut	NNS
6912	1634	4	may	may	MD
6912	1634	5	be	be	VB
6912	1634	6	used	use	VBN
6912	1634	7	also	also	RB
6912	1634	8	.	.	.
6912	1635	1	When	when	WRB
6912	1635	2	the	the	DT
6912	1635	3	latter	latter	JJ
6912	1635	4	are	be	VBP
6912	1635	5	used	use	VBN
6912	1635	6	,	,	,
6912	1635	7	the	the	DT
6912	1635	8	salt	salt	NN
6912	1635	9	in	in	IN
6912	1635	10	the	the	DT
6912	1635	11	recipe	recipe	NN
6912	1635	12	above	above	RB
6912	1635	13	should	should	MD
6912	1635	14	be	be	VB
6912	1635	15	omitted	omit	VBN
6912	1635	16	.	.	.
6912	1636	1	CARAMELIZED	CARAMELIZED	NNP
6912	1636	2	SUGAR.--It	SUGAR.--It	NNP
6912	1636	3	should	should	MD
6912	1636	4	be	be	VB
6912	1636	5	noted	note	VBN
6912	1636	6	that	that	IN
6912	1636	7	when	when	WRB
6912	1636	8	heat	heat	NN
6912	1636	9	is	be	VBZ
6912	1636	10	applied	apply	VBN
6912	1636	11	to	to	IN
6912	1636	12	granulated	granulate	VBN
6912	1636	13	sugar	sugar	NN
6912	1636	14	,	,	,
6912	1636	15	the	the	DT
6912	1636	16	latter	latter	JJ
6912	1636	17	liquefies	liquefie	NNS
6912	1636	18	and	and	CC
6912	1636	19	becomes	become	VBZ
6912	1636	20	brown	brown	JJ
6912	1636	21	in	in	IN
6912	1636	22	color	color	NN
6912	1636	23	.	.	.
6912	1637	1	This	this	DT
6912	1637	2	brown	brown	JJ
6912	1637	3	liquid	liquid	NN
6912	1637	4	is	be	VBZ
6912	1637	5	called	call	VBN
6912	1637	6	_	_	NNP
6912	1637	7	caramel	caramel	NN
6912	1637	8	_	_	NNP
6912	1637	9	The	the	DT
6912	1637	10	process	process	NN
6912	1637	11	of	of	IN
6912	1637	12	making	make	VBG
6912	1637	13	it	-PRON-	PRP
6912	1637	14	is	be	VBZ
6912	1637	15	called	call	VBN
6912	1637	16	_	_	NNP
6912	1637	17	caramelization	caramelization	NN
6912	1637	18	_	_	NNP
6912	1637	19	.	.	.
6912	1638	1	When	when	WRB
6912	1638	2	sugar	sugar	NN
6912	1638	3	is	be	VBZ
6912	1638	4	caramelizing	caramelize	VBG
6912	1638	5	,	,	,
6912	1638	6	it	-PRON-	PRP
6912	1638	7	reaches	reach	VBZ
6912	1638	8	a	a	DT
6912	1638	9	high	high	JJ
6912	1638	10	temperature	temperature	NN
6912	1638	11	.	.	.
6912	1639	1	The	the	DT
6912	1639	2	melting	melting	NN
6912	1639	3	point	point	NN
6912	1639	4	of	of	IN
6912	1639	5	tin	tin	NN
6912	1639	6	is	be	VBZ
6912	1639	7	near	near	IN
6912	1639	8	the	the	DT
6912	1639	9	temperature	temperature	NN
6912	1639	10	of	of	IN
6912	1639	11	caramelized	caramelized	JJ
6912	1639	12	sugar	sugar	NN
6912	1639	13	.	.	.
6912	1640	1	The	the	DT
6912	1640	2	enamel	enamel	NN
6912	1640	3	of	of	IN
6912	1640	4	granite	granite	NN
6912	1640	5	ware	ware	NN
6912	1640	6	is	be	VBZ
6912	1640	7	apt	apt	JJ
6912	1640	8	to	to	TO
6912	1640	9	chip	chip	VB
6912	1640	10	off	off	RP
6912	1640	11	if	if	IN
6912	1640	12	subjected	subject	VBN
6912	1640	13	to	to	IN
6912	1640	14	great	great	JJ
6912	1640	15	changes	change	NNS
6912	1640	16	of	of	IN
6912	1640	17	temperature	temperature	NN
6912	1640	18	.	.	.
6912	1641	1	Iron	iron	NN
6912	1641	2	is	be	VBZ
6912	1641	3	not	not	RB
6912	1641	4	affected	affect	VBN
6912	1641	5	by	by	IN
6912	1641	6	the	the	DT
6912	1641	7	highest	high	JJS
6912	1641	8	cooking	cooking	NN
6912	1641	9	temperature	temperature	NN
6912	1641	10	,	,	,
6912	1641	11	hence	hence	RB
6912	1641	12	it	-PRON-	PRP
6912	1641	13	is	be	VBZ
6912	1641	14	desirable	desirable	JJ
6912	1641	15	to	to	TO
6912	1641	16	use	use	VB
6912	1641	17	an	an	DT
6912	1641	18	iron	iron	NN
6912	1641	19	utensil	utensil	JJ
6912	1641	20	for	for	IN
6912	1641	21	caramelizing	caramelize	VBG
6912	1641	22	sugar	sugar	NN
6912	1641	23	.	.	.
6912	1642	1	NOTE.--When	note.--when	RB
6912	1642	2	cane	cane	NNP
6912	1642	3	or	or	CC
6912	1642	4	granulated	granulate	VBN
6912	1642	5	sugar	sugar	NN
6912	1642	6	is	be	VBZ
6912	1642	7	caramelized	caramelize	VBN
6912	1642	8	,	,	,
6912	1642	9	a	a	DT
6912	1642	10	small	small	JJ
6912	1642	11	quantity	quantity	NN
6912	1642	12	of	of	IN
6912	1642	13	an	an	DT
6912	1642	14	injurious	injurious	JJ
6912	1642	15	substance	substance	NN
6912	1642	16	called	call	VBN
6912	1642	17	_	_	NNP
6912	1642	18	furfural	furfural	JJ
6912	1642	19	_	_	NNP
6912	1642	20	is	be	VBZ
6912	1642	21	formed	form	VBN
6912	1642	22	.	.	.
6912	1643	1	(	(	-LRB-
6912	1643	2	See	see	VB
6912	1643	3	Journal	Journal	NNP
6912	1643	4	of	of	IN
6912	1643	5	Home	Home	NNP
6912	1643	6	Economics	Economics	NNP
6912	1643	7	,	,	,
6912	1643	8	Vol	Vol	NNP
6912	1643	9	.	.	.
6912	1644	1	IX	IX	NNP
6912	1644	2	(	(	-LRB-
6912	1644	3	April	April	NNP
6912	1644	4	,	,	,
6912	1644	5	1917	1917	CD
6912	1644	6	)	)	-RRB-
6912	1644	7	,	,	,
6912	1644	8	p.	p.	NN
6912	1645	1	167	167	CD
6912	1645	2	.	.	.
6912	1645	3	)	)	-RRB-
6912	1646	1	The	the	DT
6912	1646	2	more	more	JJR
6912	1646	3	sugar	sugar	NN
6912	1646	4	is	be	VBZ
6912	1646	5	heated	heated	JJ
6912	1646	6	,	,	,
6912	1646	7	the	the	DT
6912	1646	8	more	more	JJR
6912	1646	9	of	of	IN
6912	1646	10	the	the	DT
6912	1646	11	injurious	injurious	JJ
6912	1646	12	substance	substance	NN
6912	1646	13	is	be	VBZ
6912	1646	14	produced	produce	VBN
6912	1646	15	.	.	.
6912	1647	1	Also	also	RB
6912	1647	2	,	,	,
6912	1647	3	cane	cane	NN
6912	1647	4	sugar	sugar	NN
6912	1647	5	yields	yield	VBZ
6912	1647	6	more	more	RBR
6912	1647	7	furfural	furfural	JJ
6912	1647	8	than	than	IN
6912	1647	9	glucose,--the	glucose,--the	DT
6912	1647	10	kind	kind	NN
6912	1647	11	of	of	IN
6912	1647	12	sugar	sugar	NN
6912	1647	13	that	that	WDT
6912	1647	14	is	be	VBZ
6912	1647	15	present	present	JJ
6912	1647	16	in	in	IN
6912	1647	17	corn	corn	NN
6912	1647	18	sirup	sirup	NN
6912	1647	19	.	.	.
6912	1648	1	When	when	WRB
6912	1648	2	caramelized	caramelize	VBN
6912	1648	3	sugar	sugar	NN
6912	1648	4	is	be	VBZ
6912	1648	5	boiled	boil	VBN
6912	1648	6	with	with	IN
6912	1648	7	water	water	NN
6912	1648	8	,	,	,
6912	1648	9	however	however	RB
6912	1648	10	,	,	,
6912	1648	11	the	the	DT
6912	1648	12	furfural	furfural	NN
6912	1648	13	is	be	VBZ
6912	1648	14	expelled	expel	VBN
6912	1648	15	.	.	.
6912	1649	1	In	in	IN
6912	1649	2	making	make	VBG
6912	1649	3	Peanut	Peanut	NNP
6912	1649	4	Candy	Candy	NNP
6912	1649	5	,	,	,
6912	1649	6	the	the	DT
6912	1649	7	caramelized	caramelized	JJ
6912	1649	8	sugar	sugar	NN
6912	1649	9	can	can	MD
6912	1649	10	not	not	RB
6912	1649	11	be	be	VB
6912	1649	12	boiled	boil	VBN
6912	1649	13	with	with	IN
6912	1649	14	water	water	NN
6912	1649	15	,	,	,
6912	1649	16	hence	hence	RB
6912	1649	17	it	-PRON-	PRP
6912	1649	18	is	be	VBZ
6912	1649	19	desirable	desirable	JJ
6912	1649	20	to	to	TO
6912	1649	21	use	use	VB
6912	1649	22	a	a	DT
6912	1649	23	combination	combination	NN
6912	1649	24	of	of	IN
6912	1649	25	granulated	granulate	VBN
6912	1649	26	sugar	sugar	NN
6912	1649	27	and	and	CC
6912	1649	28	corn	corn	NN
6912	1649	29	sirup	sirup	NN
6912	1649	30	and	and	CC
6912	1649	31	heat	heat	VBP
6912	1649	32	the	the	DT
6912	1649	33	mixture	mixture	NN
6912	1649	34	until	until	IN
6912	1649	35	it	-PRON-	PRP
6912	1649	36	is	be	VBZ
6912	1649	37	only	only	RB
6912	1649	38	light	light	JJ
6912	1649	39	brown	brown	JJ
6912	1649	40	in	in	IN
6912	1649	41	color	color	NN
6912	1649	42	.	.	.
6912	1650	1	EXPERIMENT	EXPERIMENT	NNP
6912	1650	2	13	13	CD
6912	1650	3	:	:	:
6912	1650	4	THE	the	DT
6912	1650	5	SOLUBILITY	SOLUBILITY	NNP
6912	1650	6	OF	of	IN
6912	1650	7	CARAMEL.--Immediately	caramel.--immediately	RB
6912	1650	8	after	after	IN
6912	1650	9	removing	remove	VBG
6912	1650	10	the	the	DT
6912	1650	11	candy	candy	NN
6912	1650	12	from	from	IN
6912	1650	13	the	the	DT
6912	1650	14	iron	iron	NN
6912	1650	15	pan	pan	NN
6912	1650	16	,	,	,
6912	1650	17	pour	pour	VBP
6912	1650	18	hot	hot	JJ
6912	1650	19	water	water	NN
6912	1650	20	into	into	IN
6912	1650	21	the	the	DT
6912	1650	22	pan	pan	NN
6912	1650	23	.	.	.
6912	1651	1	Allow	allow	VB
6912	1651	2	it	-PRON-	PRP
6912	1651	3	to	to	TO
6912	1651	4	stand	stand	VB
6912	1651	5	for	for	IN
6912	1651	6	several	several	JJ
6912	1651	7	minutes	minute	NNS
6912	1651	8	,	,	,
6912	1651	9	then	then	RB
6912	1651	10	examine	examine	VB
6912	1651	11	.	.	.
6912	1652	1	Is	be	VBZ
6912	1652	2	caramel	caramel	VBN
6912	1652	3	soluble	soluble	JJ
6912	1652	4	in	in	IN
6912	1652	5	water	water	NN
6912	1652	6	?	?	.
6912	1653	1	Does	do	VBZ
6912	1653	2	it	-PRON-	PRP
6912	1653	3	dissolve	dissolve	VB
6912	1653	4	more	more	RBR
6912	1653	5	or	or	CC
6912	1653	6	less	less	RBR
6912	1653	7	readily	readily	RB
6912	1653	8	than	than	IN
6912	1653	9	granulated	granulate	VBN
6912	1653	10	sugar	sugar	NN
6912	1653	11	?	?	.
6912	1654	1	What	what	WDT
6912	1654	2	practical	practical	JJ
6912	1654	3	application	application	NN
6912	1654	4	can	can	MD
6912	1654	5	be	be	VB
6912	1654	6	drawn	draw	VBN
6912	1654	7	from	from	IN
6912	1654	8	this	this	DT
6912	1654	9	experiment	experiment	NN
6912	1654	10	with	with	IN
6912	1654	11	regard	regard	NN
6912	1654	12	to	to	IN
6912	1654	13	washing	wash	VBG
6912	1654	14	a	a	DT
6912	1654	15	pan	pan	NN
6912	1654	16	in	in	IN
6912	1654	17	which	which	WDT
6912	1654	18	sugar	sugar	NN
6912	1654	19	has	have	VBZ
6912	1654	20	been	be	VBN
6912	1654	21	caramelized	caramelize	VBN
6912	1654	22	?	?	.
6912	1655	1	QUESTIONS	QUESTIONS	NNP
6912	1655	2	Weigh	Weigh	NNP
6912	1655	3	one	one	CD
6912	1655	4	pound	pound	NN
6912	1655	5	of	of	IN
6912	1655	6	granulated	granulate	VBN
6912	1655	7	sugar	sugar	NN
6912	1655	8	.	.	.
6912	1656	1	How	how	WRB
6912	1656	2	many	many	JJ
6912	1656	3	cupfuls	cupful	NNS
6912	1656	4	does	do	VBZ
6912	1656	5	it	-PRON-	PRP
6912	1656	6	measure	measure	VB
6912	1656	7	?	?	.
6912	1657	1	Weigh	weigh	VB
6912	1657	2	one	one	CD
6912	1657	3	pound	pound	NN
6912	1657	4	of	of	IN
6912	1657	5	powdered	powdered	JJ
6912	1657	6	sugar	sugar	NN
6912	1657	7	.	.	.
6912	1658	1	How	how	WRB
6912	1658	2	many	many	JJ
6912	1658	3	cupfuls	cupful	NNS
6912	1658	4	does	do	VBZ
6912	1658	5	it	-PRON-	PRP
6912	1658	6	measure	measure	VB
6912	1658	7	?	?	.
6912	1659	1	What	what	WP
6912	1659	2	is	be	VBZ
6912	1659	3	the	the	DT
6912	1659	4	price	price	NN
6912	1659	5	per	per	IN
6912	1659	6	pound	pound	NN
6912	1659	7	of	of	IN
6912	1659	8	granulated	granulate	VBN
6912	1659	9	and	and	CC
6912	1659	10	of	of	IN
6912	1659	11	powdered	powdered	JJ
6912	1659	12	sugar	sugar	NN
6912	1659	13	?	?	.
6912	1660	1	What	what	WP
6912	1660	2	is	be	VBZ
6912	1660	3	the	the	DT
6912	1660	4	price	price	NN
6912	1660	5	of	of	IN
6912	1660	6	corn	corn	NN
6912	1660	7	sirup	sirup	NN
6912	1660	8	per	per	IN
6912	1660	9	can	can	NN
6912	1660	10	?	?	.
6912	1661	1	How	how	WRB
6912	1661	2	much	much	JJ
6912	1661	3	does	do	VBZ
6912	1661	4	a	a	DT
6912	1661	5	can	can	MD
6912	1661	6	measure	measure	VB
6912	1661	7	?	?	.
6912	1662	1	Calculate	calculate	VB
6912	1662	2	the	the	DT
6912	1662	3	cost	cost	NN
6912	1662	4	of	of	IN
6912	1662	5	peanut	peanut	NN
6912	1662	6	candy	candy	NN
6912	1662	7	made	make	VBD
6912	1662	8	entirely	entirely	RB
6912	1662	9	with	with	IN
6912	1662	10	granulated	granulated	JJ
6912	1662	11	sugar	sugar	NN
6912	1662	12	and	and	CC
6912	1662	13	that	that	WDT
6912	1662	14	made	make	VBN
6912	1662	15	with	with	IN
6912	1662	16	granulated	granulated	JJ
6912	1662	17	sugar	sugar	NN
6912	1662	18	and	and	CC
6912	1662	19	sirup	sirup	NN
6912	1662	20	.	.	.
6912	1663	1	Note	note	VB
6912	1663	2	the	the	DT
6912	1663	3	proportion	proportion	NN
6912	1663	4	of	of	IN
6912	1663	5	unshelled	unshelled	JJ
6912	1663	6	to	to	IN
6912	1663	7	shelled	shell	VBN
6912	1663	8	peanuts	peanut	NNS
6912	1663	9	.	.	.
6912	1664	1	How	how	WRB
6912	1664	2	many	many	JJ
6912	1664	3	unshelled	unshelled	JJ
6912	1664	4	peanuts	peanut	NNS
6912	1664	5	are	be	VBP
6912	1664	6	required	require	VBN
6912	1664	7	for	for	IN
6912	1664	8	one	one	CD
6912	1664	9	cupful	cupful	NN
6912	1664	10	of	of	IN
6912	1664	11	shelled	shell	VBN
6912	1664	12	peanuts	peanut	NNS
6912	1664	13	?	?	.
6912	1665	1	Why	why	WRB
6912	1665	2	is	be	VBZ
6912	1665	3	an	an	DT
6912	1665	4	iron	iron	NN
6912	1665	5	rather	rather	RB
6912	1665	6	than	than	IN
6912	1665	7	a	a	DT
6912	1665	8	granite	granite	NN
6912	1665	9	pan	pan	NN
6912	1665	10	used	use	VBN
6912	1665	11	for	for	IN
6912	1665	12	making	make	VBG
6912	1665	13	peanut	peanut	NN
6912	1665	14	candy	candy	NN
6912	1665	15	?	?	.
6912	1666	1	What	what	WP
6912	1666	2	is	be	VBZ
6912	1666	3	the	the	DT
6912	1666	4	advantage	advantage	NN
6912	1666	5	of	of	IN
6912	1666	6	heating	heat	VBG
6912	1666	7	the	the	DT
6912	1666	8	pan	pan	NN
6912	1666	9	?	?	.
6912	1667	1	Why	why	WRB
6912	1667	2	is	be	VBZ
6912	1667	3	it	-PRON-	PRP
6912	1667	4	necessary	necessary	JJ
6912	1667	5	to	to	TO
6912	1667	6	pour	pour	VB
6912	1667	7	the	the	DT
6912	1667	8	mixture	mixture	NN
6912	1667	9	into	into	IN
6912	1667	10	the	the	DT
6912	1667	11	pan	pan	NN
6912	1667	12	immediately	immediately	RB
6912	1667	13	after	after	IN
6912	1667	14	adding	add	VBG
6912	1667	15	the	the	DT
6912	1667	16	peanuts	peanut	NNS
6912	1667	17	?	?	.
6912	1668	1	Why	why	WRB
6912	1668	2	is	be	VBZ
6912	1668	3	a	a	DT
6912	1668	4	mixture	mixture	NN
6912	1668	5	of	of	IN
6912	1668	6	granulated	granulate	VBN
6912	1668	7	sugar	sugar	NN
6912	1668	8	and	and	CC
6912	1668	9	corn	corn	NN
6912	1668	10	sirup	sirup	NN
6912	1668	11	used	use	VBN
6912	1668	12	in	in	IN
6912	1668	13	the	the	DT
6912	1668	14	making	making	NN
6912	1668	15	of	of	IN
6912	1668	16	peanut	peanut	NN
6912	1668	17	candy	candy	NN
6912	1668	18	rather	rather	RB
6912	1668	19	than	than	IN
6912	1668	20	corn	corn	NN
6912	1668	21	sirup	sirup	NN
6912	1668	22	?	?	.
6912	1669	1	(	(	-LRB-
6912	1669	2	See	see	VB
6912	1669	3	_	_	NNP
6912	1669	4	Corn	Corn	NNP
6912	1669	5	Sirup	Sirup	NNP
6912	1669	6	_	_	NNP
6912	1669	7	.	.	.
6912	1669	8	)	)	-RRB-
6912	1670	1	From	from	IN
6912	1670	2	your	-PRON-	PRP$
6912	1670	3	work	work	NN
6912	1670	4	in	in	IN
6912	1670	5	physiology	physiology	NN
6912	1670	6	,	,	,
6912	1670	7	explain	explain	VB
6912	1670	8	the	the	DT
6912	1670	9	relation	relation	NN
6912	1670	10	of	of	IN
6912	1670	11	the	the	DT
6912	1670	12	digestion	digestion	NN
6912	1670	13	,	,	,
6912	1670	14	absorption	absorption	NN
6912	1670	15	,	,	,
6912	1670	16	and	and	CC
6912	1670	17	assimilation	assimilation	NN
6912	1670	18	of	of	IN
6912	1670	19	foods	food	NNS
6912	1670	20	.	.	.
6912	1671	1	LESSON	LESSON	NNP
6912	1671	2	XVII	XVII	NNP
6912	1671	3	SUGAR	SUGAR	NNP
6912	1671	4	-	-	HYPH
6912	1671	5	RICH	RICH	NNP
6912	1671	6	FRUITS	fruits	NN
6912	1671	7	:	:	:
6912	1671	8	DRIED	DRIED	NNP
6912	1671	9	FRUITS	FRUITS	NNP
6912	1671	10	(	(	-LRB-
6912	1671	11	A	a	NN
6912	1671	12	)	)	-RRB-
6912	1671	13	DRIED	DRIED	NNP
6912	1671	14	FRUITS.--The	FRUITS.--The	NNP
6912	1671	15	wrinkled	wrinkle	VBD
6912	1671	16	skins	skin	NNS
6912	1671	17	of	of	IN
6912	1671	18	dried	dry	VBN
6912	1671	19	fruits	fruit	NNS
6912	1671	20	indicate	indicate	VBP
6912	1671	21	that	that	IN
6912	1671	22	there	there	EX
6912	1671	23	has	have	VBZ
6912	1671	24	been	be	VBN
6912	1671	25	a	a	DT
6912	1671	26	loss	loss	NN
6912	1671	27	of	of	IN
6912	1671	28	some	some	DT
6912	1671	29	material	material	NN
6912	1671	30	.	.	.
6912	1672	1	The	the	DT
6912	1672	2	water	water	NN
6912	1672	3	of	of	IN
6912	1672	4	fresh	fresh	JJ
6912	1672	5	fruits	fruit	NNS
6912	1672	6	evaporates	evaporate	VBZ
6912	1672	7	as	as	IN
6912	1672	8	they	-PRON-	PRP
6912	1672	9	are	be	VBP
6912	1672	10	dried	dry	VBN
6912	1672	11	.	.	.
6912	1673	1	Hence	hence	RB
6912	1673	2	dried	dry	VBN
6912	1673	3	fruits	fruit	NNS
6912	1673	4	contain	contain	VBP
6912	1673	5	very	very	RB
6912	1673	6	much	much	RB
6912	1673	7	less	less	JJR
6912	1673	8	water	water	NN
6912	1673	9	than	than	IN
6912	1673	10	fresh	fresh	JJ
6912	1673	11	fruits	fruit	NNS
6912	1673	12	.	.	.
6912	1674	1	But	but	CC
6912	1674	2	weight	weight	NN
6912	1674	3	for	for	IN
6912	1674	4	weight	weight	NN
6912	1674	5	they	-PRON-	PRP
6912	1674	6	contain	contain	VBP
6912	1674	7	a	a	DT
6912	1674	8	greater	great	JJR
6912	1674	9	quantity	quantity	NN
6912	1674	10	of	of	IN
6912	1674	11	sugar	sugar	NN
6912	1674	12	and	and	CC
6912	1674	13	ash	ash	NN
6912	1674	14	.	.	.
6912	1675	1	Like	like	IN
6912	1675	2	all	all	DT
6912	1675	3	fruits	fruit	NNS
6912	1675	4	,	,	,
6912	1675	5	dried	dry	VBN
6912	1675	6	fruits	fruit	NNS
6912	1675	7	are	be	VBP
6912	1675	8	especially	especially	RB
6912	1675	9	valuable	valuable	JJ
6912	1675	10	for	for	IN
6912	1675	11	their	-PRON-	PRP$
6912	1675	12	ash	ash	NN
6912	1675	13	.	.	.
6912	1676	1	They	-PRON-	PRP
6912	1676	2	are	be	VBP
6912	1676	3	also	also	RB
6912	1676	4	valuable	valuable	JJ
6912	1676	5	for	for	IN
6912	1676	6	their	-PRON-	PRP$
6912	1676	7	sugar	sugar	NN
6912	1676	8	.	.	.
6912	1677	1	Three	three	CD
6912	1677	2	fourths	fourth	NNS
6912	1677	3	of	of	IN
6912	1677	4	the	the	DT
6912	1677	5	weight	weight	NN
6912	1677	6	of	of	IN
6912	1677	7	most	most	JJS
6912	1677	8	dried	dry	VBN
6912	1677	9	fruit	fruit	NN
6912	1677	10	is	be	VBZ
6912	1677	11	sugar	sugar	NN
6912	1677	12	.	.	.
6912	1678	1	Dried	dry	VBN
6912	1678	2	fruits	fruit	NNS
6912	1678	3	such	such	JJ
6912	1678	4	as	as	IN
6912	1678	5	raisins	raisin	NNS
6912	1678	6	,	,	,
6912	1678	7	dates	date	NNS
6912	1678	8	,	,	,
6912	1678	9	figs	fig	NNS
6912	1678	10	,	,	,
6912	1678	11	and	and	CC
6912	1678	12	prunes	prune	NNS
6912	1678	13	are	be	VBP
6912	1678	14	valuable	valuable	JJ
6912	1678	15	sweets	sweet	NNS
6912	1678	16	for	for	IN
6912	1678	17	boys	boy	NNS
6912	1678	18	and	and	CC
6912	1678	19	girls	girl	NNS
6912	1678	20	.	.	.
6912	1679	1	It	-PRON-	PRP
6912	1679	2	is	be	VBZ
6912	1679	3	much	much	RB
6912	1679	4	better	well	JJR
6912	1679	5	to	to	TO
6912	1679	6	eat	eat	VB
6912	1679	7	one	one	CD
6912	1679	8	of	of	IN
6912	1679	9	these	these	DT
6912	1679	10	fruits	fruit	NNS
6912	1679	11	than	than	IN
6912	1679	12	candy	candy	NN
6912	1679	13	.	.	.
6912	1680	1	This	this	DT
6912	1680	2	is	be	VBZ
6912	1680	3	because	because	IN
6912	1680	4	the	the	DT
6912	1680	5	sugar	sugar	NN
6912	1680	6	is	be	VBZ
6912	1680	7	mixed	mixed	JJ
6912	1680	8	with	with	IN
6912	1680	9	other	other	JJ
6912	1680	10	materials	material	NNS
6912	1680	11	and	and	CC
6912	1680	12	as	as	IN
6912	1680	13	explained	explain	VBN
6912	1680	14	previously	previously	RB
6912	1680	15	does	do	VBZ
6912	1680	16	not	not	RB
6912	1680	17	irritate	irritate	VB
6912	1680	18	the	the	DT
6912	1680	19	digestive	digestive	JJ
6912	1680	20	organs	organ	NNS
6912	1680	21	as	as	IN
6912	1680	22	does	do	VBZ
6912	1680	23	the	the	DT
6912	1680	24	concentrated	concentrated	JJ
6912	1680	25	sugar	sugar	NN
6912	1680	26	existing	exist	VBG
6912	1680	27	in	in	IN
6912	1680	28	most	most	JJS
6912	1680	29	candies	candy	NNS
6912	1680	30	.	.	.
6912	1681	1	(	(	-LRB-
6912	1681	2	See	see	VB
6912	1681	3	the	the	DT
6912	1681	4	_	_	NNP
6912	1681	5	Digestion	Digestion	NNP
6912	1681	6	of	of	IN
6912	1681	7	Sugar	Sugar	NNP
6912	1681	8	_	_	NNP
6912	1681	9	.	.	.
6912	1681	10	)	)	-RRB-
6912	1682	1	The	the	DT
6912	1682	2	fact	fact	NN
6912	1682	3	that	that	IN
6912	1682	4	mineral	mineral	NN
6912	1682	5	materials	material	NNS
6912	1682	6	exist	exist	VBP
6912	1682	7	along	along	IN
6912	1682	8	with	with	IN
6912	1682	9	sugar	sugar	NN
6912	1682	10	is	be	VBZ
6912	1682	11	another	another	DT
6912	1682	12	point	point	NN
6912	1682	13	in	in	IN
6912	1682	14	favor	favor	NN
6912	1682	15	of	of	IN
6912	1682	16	the	the	DT
6912	1682	17	sweet	sweet	JJ
6912	1682	18	fruits	fruit	NNS
6912	1682	19	.	.	.
6912	1683	1	All	all	PDT
6912	1683	2	the	the	DT
6912	1683	3	above	above	RB
6912	1683	4	-	-	HYPH
6912	1683	5	mentioned	mention	VBN
6912	1683	6	fruits	fruit	NNS
6912	1683	7	contain	contain	VBP
6912	1683	8	iron	iron	NN
6912	1683	9	.	.	.
6912	1684	1	Very	very	RB
6912	1684	2	young	young	JJ
6912	1684	3	children	child	NNS
6912	1684	4	are	be	VBP
6912	1684	5	fed	fed	NNP
6912	1684	6	prune	prune	NNP
6912	1684	7	juice	juice	NN
6912	1684	8	because	because	IN
6912	1684	9	of	of	IN
6912	1684	10	its	-PRON-	PRP$
6912	1684	11	laxative	laxative	JJ
6912	1684	12	effect	effect	NN
6912	1684	13	.	.	.
6912	1685	1	The	the	DT
6912	1685	2	unpopularity	unpopularity	NN
6912	1685	3	of	of	IN
6912	1685	4	prunes	prune	NNS
6912	1685	5	is	be	VBZ
6912	1685	6	unfortunate	unfortunate	JJ
6912	1685	7	.	.	.
6912	1686	1	This	this	DT
6912	1686	2	may	may	MD
6912	1686	3	be	be	VB
6912	1686	4	because	because	IN
6912	1686	5	prunes	prune	NNS
6912	1686	6	were	be	VBD
6912	1686	7	formerly	formerly	RB
6912	1686	8	one	one	CD
6912	1686	9	of	of	IN
6912	1686	10	the	the	DT
6912	1686	11	cheapest	cheap	JJS
6912	1686	12	fruits	fruit	NNS
6912	1686	13	or	or	CC
6912	1686	14	because	because	IN
6912	1686	15	they	-PRON-	PRP
6912	1686	16	are	be	VBP
6912	1686	17	cooked	cook	VBN
6912	1686	18	and	and	CC
6912	1686	19	served	serve	VBN
6912	1686	20	in	in	IN
6912	1686	21	the	the	DT
6912	1686	22	same	same	JJ
6912	1686	23	way	way	NN
6912	1686	24	too	too	RB
6912	1686	25	often	often	RB
6912	1686	26	.	.	.
6912	1687	1	A	a	DT
6912	1687	2	pleasing	pleasing	JJ
6912	1687	3	variation	variation	NN
6912	1687	4	may	may	MD
6912	1687	5	be	be	VB
6912	1687	6	made	make	VBN
6912	1687	7	by	by	IN
6912	1687	8	combining	combine	VBG
6912	1687	9	them	-PRON-	PRP
6912	1687	10	with	with	IN
6912	1687	11	other	other	JJ
6912	1687	12	food	food	NN
6912	1687	13	materials	material	NNS
6912	1687	14	.	.	.
6912	1688	1	Many	many	JJ
6912	1688	2	kinds	kind	NNS
6912	1688	3	of	of	IN
6912	1688	4	very	very	RB
6912	1688	5	tasty	tasty	JJ
6912	1688	6	desserts	dessert	NNS
6912	1688	7	containing	contain	VBG
6912	1688	8	prunes	prune	NNS
6912	1688	9	may	may	MD
6912	1688	10	be	be	VB
6912	1688	11	made	make	VBN
6912	1688	12	.	.	.
6912	1689	1	Many	many	JJ
6912	1689	2	varieties	variety	NNS
6912	1689	3	of	of	IN
6912	1689	4	prunes	prune	NNS
6912	1689	5	may	may	MD
6912	1689	6	be	be	VB
6912	1689	7	cooked	cook	VBN
6912	1689	8	without	without	IN
6912	1689	9	the	the	DT
6912	1689	10	addition	addition	NN
6912	1689	11	of	of	IN
6912	1689	12	any	any	DT
6912	1689	13	sugar	sugar	NN
6912	1689	14	.	.	.
6912	1690	1	Desirable	desirable	JJ
6912	1690	2	results	result	NNS
6912	1690	3	can	can	MD
6912	1690	4	often	often	RB
6912	1690	5	be	be	VB
6912	1690	6	secured	secure	VBN
6912	1690	7	by	by	IN
6912	1690	8	combining	combine	VBG
6912	1690	9	prunes	prune	NNS
6912	1690	10	and	and	CC
6912	1690	11	other	other	JJ
6912	1690	12	dried	dry	VBN
6912	1690	13	fruits	fruit	NNS
6912	1690	14	with	with	IN
6912	1690	15	tart	tart	JJ
6912	1690	16	fruits	fruit	NNS
6912	1690	17	such	such	JJ
6912	1690	18	as	as	IN
6912	1690	19	apricots	apricot	NNS
6912	1690	20	,	,	,
6912	1690	21	apples	apple	NNS
6912	1690	22	,	,	,
6912	1690	23	and	and	CC
6912	1690	24	rhubarb	rhubarb	JJ
6912	1690	25	.	.	.
6912	1691	1	Raisins	raisin	NNS
6912	1691	2	are	be	VBP
6912	1691	3	a	a	DT
6912	1691	4	favorite	favorite	JJ
6912	1691	5	food	food	NN
6912	1691	6	of	of	IN
6912	1691	7	mountain	mountain	NN
6912	1691	8	climbers	climber	NNS
6912	1691	9	and	and	CC
6912	1691	10	those	those	DT
6912	1691	11	tramping	tramp	VBG
6912	1691	12	long	long	JJ
6912	1691	13	distances	distance	NNS
6912	1691	14	.	.	.
6912	1692	1	They	-PRON-	PRP
6912	1692	2	serve	serve	VBP
6912	1692	3	as	as	IN
6912	1692	4	a	a	DT
6912	1692	5	satisfying	satisfying	JJ
6912	1692	6	diet	diet	NN
6912	1692	7	on	on	IN
6912	1692	8	such	such	JJ
6912	1692	9	trips	trip	NNS
6912	1692	10	because	because	IN
6912	1692	11	of	of	IN
6912	1692	12	their	-PRON-	PRP$
6912	1692	13	high	high	JJ
6912	1692	14	sugar	sugar	NN
6912	1692	15	content	content	NN
6912	1692	16	(	(	-LRB-
6912	1692	17	sugar	sugar	NN
6912	1692	18	has	have	VBZ
6912	1692	19	been	be	VBN
6912	1692	20	mentioned	mention	VBN
6912	1692	21	previously	previously	RB
6912	1692	22	as	as	IN
6912	1692	23	energy	energy	NN
6912	1692	24	-	-	HYPH
6912	1692	25	giver	giver	NN
6912	1692	26	)	)	-RRB-
6912	1692	27	.	.	.
6912	1693	1	Since	since	IN
6912	1693	2	they	-PRON-	PRP
6912	1693	3	are	be	VBP
6912	1693	4	a	a	DT
6912	1693	5	dried	dry	VBN
6912	1693	6	fruit	fruit	NN
6912	1693	7	,	,	,
6912	1693	8	a	a	DT
6912	1693	9	small	small	JJ
6912	1693	10	quantity	quantity	NN
6912	1693	11	furnishes	furnishe	NNS
6912	1693	12	much	much	JJ
6912	1693	13	food	food	NN
6912	1693	14	.	.	.
6912	1694	1	This	this	DT
6912	1694	2	is	be	VBZ
6912	1694	3	an	an	DT
6912	1694	4	advantageous	advantageous	JJ
6912	1694	5	factor	factor	NN
6912	1694	6	in	in	IN
6912	1694	7	carrying	carry	VBG
6912	1694	8	them	-PRON-	PRP
6912	1694	9	.	.	.
6912	1695	1	GENERAL	general	NN
6912	1695	2	RULES	rule	NNS
6912	1695	3	FOR	for	IN
6912	1695	4	COOKING	COOKING	NNP
6912	1695	5	DRIED	DRIED	NNP
6912	1695	6	FRUITS.--Wash	FRUITS.--Wash	NNP
6912	1695	7	the	the	DT
6912	1695	8	fruit	fruit	NN
6912	1695	9	carefully	carefully	RB
6912	1695	10	.	.	.
6912	1696	1	Place	place	VB
6912	1696	2	it	-PRON-	PRP
6912	1696	3	in	in	IN
6912	1696	4	the	the	DT
6912	1696	5	saucepan	saucepan	NN
6912	1696	6	in	in	IN
6912	1696	7	which	which	WDT
6912	1696	8	it	-PRON-	PRP
6912	1696	9	is	be	VBZ
6912	1696	10	to	to	TO
6912	1696	11	be	be	VB
6912	1696	12	cooked	cook	VBN
6912	1696	13	and	and	CC
6912	1696	14	pour	pour	VB
6912	1696	15	enough	enough	JJ
6912	1696	16	cold	cold	JJ
6912	1696	17	water	water	NN
6912	1696	18	over	over	IN
6912	1696	19	the	the	DT
6912	1696	20	fruit	fruit	NN
6912	1696	21	to	to	TO
6912	1696	22	cover	cover	VB
6912	1696	23	it	-PRON-	PRP
6912	1696	24	.	.	.
6912	1697	1	Cover	cover	VB
6912	1697	2	the	the	DT
6912	1697	3	saucepan	saucepan	NN
6912	1697	4	and	and	CC
6912	1697	5	allow	allow	VB
6912	1697	6	the	the	DT
6912	1697	7	fruit	fruit	NN
6912	1697	8	to	to	TO
6912	1697	9	soak	soak	VB
6912	1697	10	for	for	IN
6912	1697	11	several	several	JJ
6912	1697	12	hours	hour	NNS
6912	1697	13	or	or	CC
6912	1697	14	overnight	overnight	RB
6912	1697	15	.	.	.
6912	1698	1	Then	then	RB
6912	1698	2	cook	cook	VB
6912	1698	3	the	the	DT
6912	1698	4	fruit	fruit	NN
6912	1698	5	at	at	IN
6912	1698	6	simmering	simmer	VBG
6912	1698	7	temperature	temperature	NN
6912	1698	8	in	in	IN
6912	1698	9	the	the	DT
6912	1698	10	water	water	NN
6912	1698	11	in	in	IN
6912	1698	12	which	which	WDT
6912	1698	13	it	-PRON-	PRP
6912	1698	14	was	be	VBD
6912	1698	15	soaked	soak	VBN
6912	1698	16	.	.	.
6912	1699	1	When	when	WRB
6912	1699	2	the	the	DT
6912	1699	3	fruit	fruit	NN
6912	1699	4	is	be	VBZ
6912	1699	5	tender	tender	JJ
6912	1699	6	,	,	,
6912	1699	7	remove	remove	VB
6912	1699	8	the	the	DT
6912	1699	9	saucepan	saucepan	NN
6912	1699	10	from	from	IN
6912	1699	11	the	the	DT
6912	1699	12	fire	fire	NN
6912	1699	13	,	,	,
6912	1699	14	add	add	VB
6912	1699	15	sugar	sugar	NN
6912	1699	16	if	if	IN
6912	1699	17	desired	desire	VBN
6912	1699	18	,	,	,
6912	1699	19	and	and	CC
6912	1699	20	stir	stir	VB
6912	1699	21	carefully	carefully	RB
6912	1699	22	until	until	IN
6912	1699	23	the	the	DT
6912	1699	24	sugar	sugar	NN
6912	1699	25	is	be	VBZ
6912	1699	26	dissolved	dissolve	VBN
6912	1699	27	.	.	.
6912	1700	1	Serve	serve	VB
6912	1700	2	cold	cold	NN
6912	1700	3	.	.	.
6912	1701	1	PRUNES	PRUNES	NNP
6912	1701	2	Prepare	Prepare	NNP
6912	1701	3	according	accord	VBG
6912	1701	4	to	to	IN
6912	1701	5	the	the	DT
6912	1701	6	general	general	JJ
6912	1701	7	rule	rule	NN
6912	1701	8	.	.	.
6912	1702	1	For	for	IN
6912	1702	2	each	each	DT
6912	1702	3	2	2	CD
6912	1702	4	cupfuls	cupful	NNS
6912	1702	5	of	of	IN
6912	1702	6	prunes	prune	NNS
6912	1702	7	add	add	VBP
6912	1702	8	about	about	RB
6912	1702	9	1/4	1/4	CD
6912	1702	10	cupful	cupful	NN
6912	1702	11	of	of	IN
6912	1702	12	sugar	sugar	NN
6912	1702	13	and	and	CC
6912	1702	14	one	one	CD
6912	1702	15	tablespoonful	tablespoonful	JJ
6912	1702	16	of	of	IN
6912	1702	17	lemon	lemon	NN
6912	1702	18	juice	juice	NN
6912	1702	19	.	.	.
6912	1703	1	The	the	DT
6912	1703	2	sugar	sugar	NN
6912	1703	3	may	may	MD
6912	1703	4	be	be	VB
6912	1703	5	omitted	omit	VBN
6912	1703	6	and	and	CC
6912	1703	7	only	only	RB
6912	1703	8	the	the	DT
6912	1703	9	lemon	lemon	NN
6912	1703	10	juice	juice	NN
6912	1703	11	added	add	VBD
6912	1703	12	.	.	.
6912	1704	1	APRICOTS	APRICOTS	NNP
6912	1704	2	Prepare	Prepare	NNP
6912	1704	3	according	accord	VBG
6912	1704	4	to	to	IN
6912	1704	5	the	the	DT
6912	1704	6	general	general	JJ
6912	1704	7	rule	rule	NN
6912	1704	8	.	.	.
6912	1705	1	For	for	IN
6912	1705	2	1/2	1/2	CD
6912	1705	3	pound	pound	NN
6912	1705	4	of	of	IN
6912	1705	5	apricots	apricot	NNS
6912	1705	6	add	add	VB
6912	1705	7	1/2	1/2	CD
6912	1705	8	cupful	cupful	NN
6912	1705	9	of	of	IN
6912	1705	10	sugar	sugar	NN
6912	1705	11	.	.	.
6912	1706	1	TO	to	IN
6912	1706	2	PREPARE	PREPARE	NNP
6912	1706	3	RAISINS	raisin	NNS
6912	1706	4	FOR	for	IN
6912	1706	5	COOKING.--Raisins	cooking.--raisin	NNS
6912	1706	6	that	that	WDT
6912	1706	7	are	be	VBP
6912	1706	8	sold	sell	VBN
6912	1706	9	in	in	IN
6912	1706	10	packages	package	NNS
6912	1706	11	need	need	VBP
6912	1706	12	only	only	RB
6912	1706	13	slight	slight	JJ
6912	1706	14	washing	washing	NN
6912	1706	15	.	.	.
6912	1707	1	Before	before	IN
6912	1707	2	using	use	VBG
6912	1707	3	,	,	,
6912	1707	4	they	-PRON-	PRP
6912	1707	5	should	should	MD
6912	1707	6	be	be	VB
6912	1707	7	separated	separate	VBN
6912	1707	8	and	and	CC
6912	1707	9	examined	examine	VBN
6912	1707	10	for	for	IN
6912	1707	11	any	any	DT
6912	1707	12	bits	bit	NNS
6912	1707	13	of	of	IN
6912	1707	14	stem	stem	NN
6912	1707	15	that	that	WDT
6912	1707	16	have	have	VBP
6912	1707	17	not	not	RB
6912	1707	18	been	be	VBN
6912	1707	19	removed	remove	VBN
6912	1707	20	before	before	IN
6912	1707	21	packing	pack	VBG
6912	1707	22	.	.	.
6912	1708	1	It	-PRON-	PRP
6912	1708	2	is	be	VBZ
6912	1708	3	desirable	desirable	JJ
6912	1708	4	to	to	TO
6912	1708	5	cut	cut	VB
6912	1708	6	each	each	DT
6912	1708	7	raisin	raisin	NN
6912	1708	8	in	in	IN
6912	1708	9	halves	half	NNS
6912	1708	10	when	when	WRB
6912	1708	11	used	use	VBN
6912	1708	12	for	for	IN
6912	1708	13	cakes	cake	NNS
6912	1708	14	and	and	CC
6912	1708	15	breads	breads	NNP
6912	1708	16	.	.	.
6912	1709	1	Raisins	raisin	NNS
6912	1709	2	that	that	WDT
6912	1709	3	are	be	VBP
6912	1709	4	sold	sell	VBN
6912	1709	5	by	by	IN
6912	1709	6	"	"	``
6912	1709	7	bulk	bulk	NN
6912	1709	8	"	"	''
6912	1709	9	need	need	VB
6912	1709	10	careful	careful	JJ
6912	1709	11	washing	washing	NN
6912	1709	12	.	.	.
6912	1710	1	Place	place	NN
6912	1710	2	seeded	seed	VBD
6912	1710	3	raisins	raisin	NNS
6912	1710	4	in	in	IN
6912	1710	5	a	a	DT
6912	1710	6	strainer	strainer	NN
6912	1710	7	and	and	CC
6912	1710	8	pour	pour	VB
6912	1710	9	cold	cold	JJ
6912	1710	10	water	water	NN
6912	1710	11	over	over	IN
6912	1710	12	them	-PRON-	PRP
6912	1710	13	;	;	:
6912	1710	14	drain	drain	VB
6912	1710	15	well	well	RB
6912	1710	16	.	.	.
6912	1711	1	If	if	IN
6912	1711	2	the	the	DT
6912	1711	3	raisins	raisin	NNS
6912	1711	4	are	be	VBP
6912	1711	5	to	to	TO
6912	1711	6	be	be	VB
6912	1711	7	used	use	VBN
6912	1711	8	at	at	IN
6912	1711	9	once	once	RB
6912	1711	10	or	or	CC
6912	1711	11	in	in	IN
6912	1711	12	a	a	DT
6912	1711	13	cake	cake	NN
6912	1711	14	,	,	,
6912	1711	15	dry	dry	VB
6912	1711	16	them	-PRON-	PRP
6912	1711	17	on	on	IN
6912	1711	18	a	a	DT
6912	1711	19	towel	towel	NN
6912	1711	20	.	.	.
6912	1712	1	If	if	IN
6912	1712	2	raisins	raisin	NNS
6912	1712	3	are	be	VBP
6912	1712	4	to	to	TO
6912	1712	5	be	be	VB
6912	1712	6	seeded	seed	VBN
6912	1712	7	,	,	,
6912	1712	8	cover	cover	VB
6912	1712	9	them	-PRON-	PRP
6912	1712	10	with	with	IN
6912	1712	11	boiling	boil	VBG
6912	1712	12	water	water	NN
6912	1712	13	.	.	.
6912	1713	1	When	when	WRB
6912	1713	2	they	-PRON-	PRP
6912	1713	3	are	be	VBP
6912	1713	4	soft	soft	JJ
6912	1713	5	,	,	,
6912	1713	6	drain	drain	VB
6912	1713	7	and	and	CC
6912	1713	8	press	press	VB
6912	1713	9	out	out	RP
6912	1713	10	the	the	DT
6912	1713	11	seeds	seed	NNS
6912	1713	12	.	.	.
6912	1714	1	TO	to	IN
6912	1714	2	PREPARE	PREPARE	NNP
6912	1714	3	CURRANTS	currant	NNS
6912	1714	4	FOR	for	IN
6912	1714	5	COOKING.--"Package	cooking.--"package	NN
6912	1714	6	"	"	``
6912	1714	7	currants	currant	NNS
6912	1714	8	need	need	VBP
6912	1714	9	but	but	CC
6912	1714	10	little	little	JJ
6912	1714	11	washing	washing	NN
6912	1714	12	,	,	,
6912	1714	13	but	but	CC
6912	1714	14	they	-PRON-	PRP
6912	1714	15	should	should	MD
6912	1714	16	be	be	VB
6912	1714	17	examined	examine	VBN
6912	1714	18	carefully	carefully	RB
6912	1714	19	for	for	IN
6912	1714	20	bits	bit	NNS
6912	1714	21	of	of	IN
6912	1714	22	stem	stem	NN
6912	1714	23	before	before	IN
6912	1714	24	using	use	VBG
6912	1714	25	.	.	.
6912	1715	1	To	to	TO
6912	1715	2	clean	clean	VB
6912	1715	3	"	"	``
6912	1715	4	bulk	bulk	JJ
6912	1715	5	"	"	''
6912	1715	6	currants	currant	NNS
6912	1715	7	place	place	VBP
6912	1715	8	them	-PRON-	PRP
6912	1715	9	in	in	IN
6912	1715	10	a	a	DT
6912	1715	11	colander	colander	NN
6912	1715	12	or	or	CC
6912	1715	13	strainer	strainer	NN
6912	1715	14	,	,	,
6912	1715	15	shake	shake	VB
6912	1715	16	flour	flour	NN
6912	1715	17	over	over	IN
6912	1715	18	them	-PRON-	PRP
6912	1715	19	,	,	,
6912	1715	20	and	and	CC
6912	1715	21	rub	rub	VB
6912	1715	22	the	the	DT
6912	1715	23	floured	flour	VBN
6912	1715	24	currants	currant	NNS
6912	1715	25	between	between	IN
6912	1715	26	the	the	DT
6912	1715	27	hands	hand	NNS
6912	1715	28	.	.	.
6912	1716	1	Pour	pour	VB
6912	1716	2	water	water	NN
6912	1716	3	through	through	IN
6912	1716	4	the	the	DT
6912	1716	5	strainer	strainer	NN
6912	1716	6	until	until	IN
6912	1716	7	the	the	DT
6912	1716	8	water	water	NN
6912	1716	9	comes	come	VBZ
6912	1716	10	through	through	IN
6912	1716	11	clear	clear	JJ
6912	1716	12	.	.	.
6912	1717	1	If	if	IN
6912	1717	2	the	the	DT
6912	1717	3	currants	currant	NNS
6912	1717	4	are	be	VBP
6912	1717	5	to	to	TO
6912	1717	6	be	be	VB
6912	1717	7	used	use	VBN
6912	1717	8	in	in	IN
6912	1717	9	a	a	DT
6912	1717	10	cake	cake	NN
6912	1717	11	,	,	,
6912	1717	12	dry	dry	VB
6912	1717	13	them	-PRON-	PRP
6912	1717	14	in	in	IN
6912	1717	15	the	the	DT
6912	1717	16	sun	sun	NN
6912	1717	17	,	,	,
6912	1717	18	on	on	IN
6912	1717	19	a	a	DT
6912	1717	20	towel	towel	NN
6912	1717	21	,	,	,
6912	1717	22	or	or	CC
6912	1717	23	in	in	IN
6912	1717	24	a	a	DT
6912	1717	25	"	"	``
6912	1717	26	cool	cool	JJ
6912	1717	27	"	"	''
6912	1717	28	oven	oven	NN
6912	1717	29	.	.	.
6912	1718	1	MIXED	MIXED	NNP
6912	1718	2	FRUIT	FRUIT	NNP
6912	1718	3	SAUCE	SAUCE	NNP
6912	1718	4	1/2	1/2	CD
6912	1718	5	pound	pound	NN
6912	1718	6	dried	dry	VBN
6912	1718	7	apricots	apricot	NNS
6912	1718	8	1	1	CD
6912	1718	9	pint	pint	NN
6912	1718	10	water	water	NN
6912	1718	11	1	1	CD
6912	1718	12	cupful	cupful	JJ
6912	1718	13	raisins	raisin	NNS
6912	1718	14	1/4	1/4	CD
6912	1718	15	teaspoonful	teaspoonful	JJ
6912	1718	16	salt	salt	NN
6912	1718	17	1	1	CD
6912	1718	18	lemon,--juice	lemon,--juice	NNP
6912	1718	19	1	1	CD
6912	1718	20	orange,--juice	orange,--juice	NNPS
6912	1718	21	and	and	CC
6912	1718	22	grated	grate	VBN
6912	1718	23	rind	rind	NN
6912	1718	24	5/8	5/8	CD
6912	1718	25	cupful	cupful	JJ
6912	1718	26	sugar	sugar	NN
6912	1718	27	Soak	Soak	NNP
6912	1718	28	the	the	DT
6912	1718	29	apricots	apricot	NNS
6912	1718	30	for	for	IN
6912	1718	31	several	several	JJ
6912	1718	32	hours	hour	NNS
6912	1718	33	or	or	CC
6912	1718	34	overnight	overnight	RB
6912	1718	35	in	in	IN
6912	1718	36	the	the	DT
6912	1718	37	water	water	NN
6912	1718	38	.	.	.
6912	1719	1	Add	add	VB
6912	1719	2	the	the	DT
6912	1719	3	other	other	JJ
6912	1719	4	fruits	fruit	NNS
6912	1719	5	and	and	CC
6912	1719	6	cook	cook	VB
6912	1719	7	the	the	DT
6912	1719	8	mixture	mixture	NN
6912	1719	9	at	at	IN
6912	1719	10	simmering	simmer	VBG
6912	1719	11	temperature	temperature	NN
6912	1719	12	until	until	IN
6912	1719	13	the	the	DT
6912	1719	14	apricots	apricot	NNS
6912	1719	15	and	and	CC
6912	1719	16	raisins	raisin	NNS
6912	1719	17	are	be	VBP
6912	1719	18	tender	tender	JJ
6912	1719	19	.	.	.
6912	1720	1	Add	add	VB
6912	1720	2	the	the	DT
6912	1720	3	sugar	sugar	NN
6912	1720	4	and	and	CC
6912	1720	5	salt	salt	NN
6912	1720	6	.	.	.
6912	1721	1	Stir	stir	VB
6912	1721	2	until	until	IN
6912	1721	3	dissolved	dissolve	VBN
6912	1721	4	.	.	.
6912	1722	1	Serve	serve	VB
6912	1722	2	the	the	DT
6912	1722	3	sauce	sauce	NN
6912	1722	4	cold	cold	NN
6912	1722	5	as	as	IN
6912	1722	6	a	a	DT
6912	1722	7	dessert	dessert	NN
6912	1722	8	.	.	.
6912	1723	1	QUESTIONS	QUESTIONS	NNP
6912	1723	2	Weigh	Weigh	NNP
6912	1723	3	1	1	CD
6912	1723	4	cupful	cupful	NN
6912	1723	5	of	of	IN
6912	1723	6	dried	dry	VBN
6912	1723	7	fruit	fruit	NN
6912	1723	8	and	and	CC
6912	1723	9	record	record	NN
6912	1723	10	weight	weight	NN
6912	1723	11	.	.	.
6912	1724	1	Weigh	weigh	VB
6912	1724	2	and	and	CC
6912	1724	3	measure	measure	NN
6912	1724	4	soaked	soak	VBD
6912	1724	5	fruit	fruit	NN
6912	1724	6	(	(	-LRB-
6912	1724	7	1	1	CD
6912	1724	8	cupful	cupful	JJ
6912	1724	9	before	before	IN
6912	1724	10	soaking	soaking	NN
6912	1724	11	)	)	-RRB-
6912	1724	12	and	and	CC
6912	1724	13	record	record	NN
6912	1724	14	weight	weight	NN
6912	1724	15	and	and	CC
6912	1724	16	measure	measure	NN
6912	1724	17	.	.	.
6912	1725	1	To	to	IN
6912	1725	2	what	what	WP
6912	1725	3	is	be	VBZ
6912	1725	4	the	the	DT
6912	1725	5	increase	increase	NN
6912	1725	6	in	in	IN
6912	1725	7	measure	measure	NN
6912	1725	8	of	of	IN
6912	1725	9	the	the	DT
6912	1725	10	soaked	soak	VBN
6912	1725	11	fruit	fruit	NN
6912	1725	12	due	due	JJ
6912	1725	13	?	?	.
6912	1726	1	What	what	WDT
6912	1726	2	use	use	NN
6912	1726	3	should	should	MD
6912	1726	4	be	be	VB
6912	1726	5	made	make	VBN
6912	1726	6	of	of	IN
6912	1726	7	the	the	DT
6912	1726	8	water	water	NN
6912	1726	9	in	in	IN
6912	1726	10	which	which	WDT
6912	1726	11	dried	dry	VBD
6912	1726	12	fruit	fruit	NN
6912	1726	13	is	be	VBZ
6912	1726	14	soaked	soak	VBN
6912	1726	15	?	?	.
6912	1727	1	What	what	WP
6912	1727	2	does	do	VBZ
6912	1727	3	this	this	DT
6912	1727	4	water	water	NN
6912	1727	5	contain	contain	VB
6912	1727	6	?	?	.
6912	1728	1	(	(	-LRB-
6912	1728	2	See	see	VB
6912	1728	3	Experiment	Experiment	NNP
6912	1728	4	10	10	CD
6912	1728	5	.	.	.
6912	1728	6	)	)	-RRB-
6912	1729	1	What	what	WP
6912	1729	2	is	be	VBZ
6912	1729	3	the	the	DT
6912	1729	4	purpose	purpose	NN
6912	1729	5	of	of	IN
6912	1729	6	soaking	soak	VBG
6912	1729	7	dried	dry	VBN
6912	1729	8	fruit	fruit	NN
6912	1729	9	before	before	IN
6912	1729	10	cooking	cooking	NN
6912	1729	11	?	?	.
6912	1730	1	What	what	WP
6912	1730	2	is	be	VBZ
6912	1730	3	the	the	DT
6912	1730	4	purpose	purpose	NN
6912	1730	5	of	of	IN
6912	1730	6	covering	cover	VBG
6912	1730	7	the	the	DT
6912	1730	8	fruit	fruit	NN
6912	1730	9	while	while	IN
6912	1730	10	soaking	soak	VBG
6912	1730	11	?	?	.
6912	1731	1	Using	use	VBG
6912	1731	2	the	the	DT
6912	1731	3	data	datum	NNS
6912	1731	4	regarding	regard	VBG
6912	1731	5	fresh	fresh	JJ
6912	1731	6	fruit	fruit	NN
6912	1731	7	obtained	obtain	VBN
6912	1731	8	in	in	IN
6912	1731	9	Lesson	Lesson	NNP
6912	1731	10	I	I	NNP
6912	1731	11	,	,	,
6912	1731	12	and	and	CC
6912	1731	13	that	that	DT
6912	1731	14	obtained	obtain	VBN
6912	1731	15	by	by	IN
6912	1731	16	weighing	weigh	VBG
6912	1731	17	dried	dry	VBN
6912	1731	18	fruit	fruit	NN
6912	1731	19	before	before	RB
6912	1731	20	and	and	CC
6912	1731	21	after	after	IN
6912	1731	22	soaking	soak	VBG
6912	1731	23	,	,	,
6912	1731	24	estimate	estimate	VB
6912	1731	25	the	the	DT
6912	1731	26	difference	difference	NN
6912	1731	27	in	in	IN
6912	1731	28	the	the	DT
6912	1731	29	cost	cost	NN
6912	1731	30	of	of	IN
6912	1731	31	one	one	CD
6912	1731	32	pound	pound	NN
6912	1731	33	of	of	IN
6912	1731	34	fresh	fresh	JJ
6912	1731	35	and	and	CC
6912	1731	36	of	of	IN
6912	1731	37	soaked	soak	VBN
6912	1731	38	dried	dry	VBN
6912	1731	39	fruit	fruit	NN
6912	1731	40	.	.	.
6912	1732	1	State	state	NN
6912	1732	2	two	two	CD
6912	1732	3	reasons	reason	NNS
6912	1732	4	for	for	IN
6912	1732	5	combining	combine	VBG
6912	1732	6	raisins	raisin	NNS
6912	1732	7	with	with	IN
6912	1732	8	apples	apple	NNS
6912	1732	9	and	and	CC
6912	1732	10	apricots	apricot	NNS
6912	1732	11	in	in	IN
6912	1732	12	Baked	Baked	NNP
6912	1732	13	Apples	Apples	NNPS
6912	1732	14	and	and	CC
6912	1732	15	Mixed	Mixed	NNP
6912	1732	16	Fruit	Fruit	NNP
6912	1732	17	Sauce	Sauce	NNP
6912	1732	18	.	.	.
6912	1733	1	LESSON	LESSON	NNP
6912	1733	2	XVIII	XVIII	VBD
6912	1733	3	SUGAR	sugar	NN
6912	1733	4	-	-	HYPH
6912	1733	5	RICH	RICH	NNP
6912	1733	6	FRUITS	fruits	NN
6912	1733	7	:	:	:
6912	1733	8	DRIED	DRIED	NNP
6912	1733	9	FRUITS	FRUITS	NNP
6912	1733	10	(	(	-LRB-
6912	1733	11	B	b	NN
6912	1733	12	)	)	-RRB-
6912	1733	13	DESSERTS	DESSERTS	NNP
6912	1733	14	AND	and	CC
6912	1733	15	FOOD	food	NN
6912	1733	16	VALUE.--Very	value.--very	RBR
6912	1733	17	often	often	RB
6912	1733	18	dried	dry	VBN
6912	1733	19	fruits	fruit	NNS
6912	1733	20	and	and	CC
6912	1733	21	nuts	nut	NNS
6912	1733	22	are	be	VBP
6912	1733	23	used	use	VBN
6912	1733	24	as	as	IN
6912	1733	25	accessories	accessory	NNS
6912	1733	26	after	after	IN
6912	1733	27	a	a	DT
6912	1733	28	meal	meal	NN
6912	1733	29	.	.	.
6912	1734	1	Under	under	IN
6912	1734	2	these	these	DT
6912	1734	3	conditions	condition	NNS
6912	1734	4	they	-PRON-	PRP
6912	1734	5	are	be	VBP
6912	1734	6	digested	digest	VBN
6912	1734	7	often	often	RB
6912	1734	8	with	with	IN
6912	1734	9	difficulty	difficulty	NN
6912	1734	10	,	,	,
6912	1734	11	because	because	IN
6912	1734	12	the	the	DT
6912	1734	13	meal	meal	NN
6912	1734	14	itself	-PRON-	PRP
6912	1734	15	has	have	VBZ
6912	1734	16	taxed	tax	VBN
6912	1734	17	the	the	DT
6912	1734	18	digestive	digestive	JJ
6912	1734	19	organs	organ	NNS
6912	1734	20	.	.	.
6912	1735	1	These	these	DT
6912	1735	2	foods	food	NNS
6912	1735	3	should	should	MD
6912	1735	4	be	be	VB
6912	1735	5	considered	consider	VBN
6912	1735	6	as	as	IN
6912	1735	7	a	a	DT
6912	1735	8	part	part	NN
6912	1735	9	of	of	IN
6912	1735	10	the	the	DT
6912	1735	11	meal	meal	NN
6912	1735	12	and	and	CC
6912	1735	13	should	should	MD
6912	1735	14	not	not	RB
6912	1735	15	be	be	VB
6912	1735	16	added	add	VBN
6912	1735	17	after	after	IN
6912	1735	18	enough	enough	JJ
6912	1735	19	other	other	JJ
6912	1735	20	foods	food	NNS
6912	1735	21	have	have	VBP
6912	1735	22	been	be	VBN
6912	1735	23	eaten	eat	VBN
6912	1735	24	.	.	.
6912	1736	1	Not	not	RB
6912	1736	2	only	only	RB
6912	1736	3	dried	dry	VBN
6912	1736	4	fruits	fruit	NNS
6912	1736	5	and	and	CC
6912	1736	6	nuts	nut	NNS
6912	1736	7	but	but	CC
6912	1736	8	other	other	JJ
6912	1736	9	desserts	dessert	NNS
6912	1736	10	often	often	RB
6912	1736	11	prove	prove	VBP
6912	1736	12	distressing	distress	VBG
6912	1736	13	,	,	,
6912	1736	14	not	not	RB
6912	1736	15	because	because	IN
6912	1736	16	they	-PRON-	PRP
6912	1736	17	are	be	VBP
6912	1736	18	unwholesome	unwholesome	JJ
6912	1736	19	,	,	,
6912	1736	20	but	but	CC
6912	1736	21	because	because	IN
6912	1736	22	too	too	RB
6912	1736	23	much	much	JJ
6912	1736	24	food	food	NN
6912	1736	25	has	have	VBZ
6912	1736	26	been	be	VBN
6912	1736	27	eaten	eat	VBN
6912	1736	28	.	.	.
6912	1737	1	PRUNE	PRUNE	NNP
6912	1737	2	PUDDING	pudding	NN
6912	1737	3	1	1	CD
6912	1737	4	cupful	cupful	JJ
6912	1737	5	cooked	cook	VBN
6912	1737	6	prunes	prune	NNS
6912	1737	7	,	,	,
6912	1737	8	seeded	seed	VBD
6912	1737	9	and	and	CC
6912	1737	10	chopped	chop	VBD
6912	1737	11	1/2	1/2	CD
6912	1737	12	cupful	cupful	JJ
6912	1737	13	sugar	sugar	NN
6912	1737	14	1	1	CD
6912	1737	15	cupful	cupful	JJ
6912	1737	16	chopped	chop	VBN
6912	1737	17	nuts	nut	NNS
6912	1737	18	1/2	1/2	CD
6912	1737	19	cupful	cupful	JJ
6912	1737	20	milk	milk	NN
6912	1737	21	or	or	CC
6912	1737	22	prune	prune	NN
6912	1737	23	water	water	NN
6912	1737	24	1	1	CD
6912	1737	25	teaspoonful	teaspoonful	JJ
6912	1737	26	vanilla	vanilla	NN
6912	1737	27	1	1	CD
6912	1737	28	tablespoonful	tablespoonful	JJ
6912	1737	29	butter	butter	NN
6912	1737	30	_	_	NNP
6912	1737	31	or	or	CC
6912	1737	32	_	_	NNP
6912	1737	33	substitute	substitute	NN
6912	1737	34	,	,	,
6912	1737	35	melted	melt	VBD
6912	1737	36	3	3	CD
6912	1737	37	crackers	cracker	NNS
6912	1737	38	(	(	-LRB-
6912	1737	39	rolled	roll	VBN
6912	1737	40	fine	fine	RB
6912	1737	41	)	)	-RRB-
6912	1737	42	_	_	NNP
6912	1737	43	or	or	CC
6912	1737	44	_	_	NNP
6912	1737	45	1/2	1/2	CD
6912	1737	46	cupful	cupful	JJ
6912	1737	47	dried	dry	VBN
6912	1737	48	bread	bread	NN
6912	1737	49	crumbs	crumb	VBZ
6912	1737	50	1	1	CD
6912	1737	51	teaspoonful	teaspoonful	JJ
6912	1737	52	baking	baking	NN
6912	1737	53	powder	powder	NN
6912	1737	54	Salt	Salt	NNP
6912	1737	55	Mix	Mix	NNP
6912	1737	56	all	all	PDT
6912	1737	57	the	the	DT
6912	1737	58	ingredients	ingredient	NNS
6912	1737	59	.	.	.
6912	1738	1	Pour	pour	VB
6912	1738	2	into	into	IN
6912	1738	3	a	a	DT
6912	1738	4	buttered	butter	VBN
6912	1738	5	baking	baking	NN
6912	1738	6	-	-	HYPH
6912	1738	7	dish	dish	NN
6912	1738	8	.	.	.
6912	1739	1	Place	place	VB
6912	1739	2	the	the	DT
6912	1739	3	baking	baking	NN
6912	1739	4	-	-	HYPH
6912	1739	5	dish	dish	NN
6912	1739	6	in	in	IN
6912	1739	7	a	a	DT
6912	1739	8	pan	pan	NN
6912	1739	9	of	of	IN
6912	1739	10	hot	hot	JJ
6912	1739	11	water	water	NN
6912	1739	12	.	.	.
6912	1740	1	Bake	bake	VB
6912	1740	2	in	in	IN
6912	1740	3	a	a	DT
6912	1740	4	moderate	moderate	JJ
6912	1740	5	oven	oven	NN
6912	1740	6	for	for	IN
6912	1740	7	20	20	CD
6912	1740	8	minutes	minute	NNS
6912	1740	9	,	,	,
6912	1740	10	or	or	CC
6912	1740	11	until	until	IN
6912	1740	12	the	the	DT
6912	1740	13	mixture	mixture	NN
6912	1740	14	is	be	VBZ
6912	1740	15	firm	firm	JJ
6912	1740	16	.	.	.
6912	1741	1	Serve	serve	VB
6912	1741	2	hot	hot	JJ
6912	1741	3	or	or	CC
6912	1741	4	cold	cold	JJ
6912	1741	5	with	with	IN
6912	1741	6	plain	plain	JJ
6912	1741	7	or	or	CC
6912	1741	8	whipped	whip	VBN
6912	1741	9	cream	cream	NN
6912	1741	10	.	.	.
6912	1742	1	DATE	DATE	NNP
6912	1742	2	PUDDING	pudding	NN
6912	1742	3	1/2	1/2	CD
6912	1742	4	cupful	cupful	JJ
6912	1742	5	sugar	sugar	NN
6912	1742	6	1	1	CD
6912	1742	7	egg	egg	NN
6912	1742	8	2	2	CD
6912	1742	9	tablespoonfuls	tablespoonful	NNS
6912	1742	10	milk	milk	NN
6912	1742	11	1/3	1/3	CD
6912	1742	12	cupful	cupful	JJ
6912	1742	13	flour	flour	NN
6912	1742	14	1	1	CD
6912	1742	15	teaspoonful	teaspoonful	JJ
6912	1742	16	baking	baking	NN
6912	1742	17	powder	powder	NN
6912	1742	18	Salt	salt	NN
6912	1742	19	1	1	CD
6912	1742	20	cupful	cupful	JJ
6912	1742	21	dates	date	NNS
6912	1742	22	,	,	,
6912	1742	23	seeded	seed	VBD
6912	1742	24	,	,	,
6912	1742	25	and	and	CC
6912	1742	26	cut	cut	VBN
6912	1742	27	in	in	IN
6912	1742	28	pieces	piece	NNS
6912	1742	29	1	1	CD
6912	1742	30	cupful	cupful	JJ
6912	1742	31	California	California	NNP
6912	1742	32	walnuts	walnut	NNS
6912	1742	33	,	,	,
6912	1742	34	chopped	chop	VBD
6912	1742	35	Mix	mix	VB
6912	1742	36	the	the	DT
6912	1742	37	sugar	sugar	NN
6912	1742	38	,	,	,
6912	1742	39	milk	milk	NN
6912	1742	40	,	,	,
6912	1742	41	and	and	CC
6912	1742	42	egg	egg	NN
6912	1742	43	.	.	.
6912	1743	1	Mix	mix	VB
6912	1743	2	the	the	DT
6912	1743	3	remaining	remain	VBG
6912	1743	4	ingredients	ingredient	NNS
6912	1743	5	;	;	:
6912	1743	6	then	then	RB
6912	1743	7	add	add	VB
6912	1743	8	to	to	IN
6912	1743	9	the	the	DT
6912	1743	10	first	first	JJ
6912	1743	11	mixture	mixture	NN
6912	1743	12	.	.	.
6912	1744	1	Mix	mix	VB
6912	1744	2	,	,	,
6912	1744	3	and	and	CC
6912	1744	4	turn	turn	VB
6912	1744	5	into	into	IN
6912	1744	6	an	an	DT
6912	1744	7	oiled	oil	VBN
6912	1744	8	baking	baking	NN
6912	1744	9	-	-	HYPH
6912	1744	10	dish	dish	NN
6912	1744	11	or	or	CC
6912	1744	12	pan	pan	NN
6912	1744	13	.	.	.
6912	1745	1	Bake	bake	VB
6912	1745	2	in	in	IN
6912	1745	3	a	a	DT
6912	1745	4	moderate	moderate	JJ
6912	1745	5	oven	oven	NN
6912	1745	6	from	from	IN
6912	1745	7	30	30	CD
6912	1745	8	to	to	TO
6912	1745	9	40	40	CD
6912	1745	10	minutes	minute	NNS
6912	1745	11	or	or	CC
6912	1745	12	until	until	IN
6912	1745	13	it	-PRON-	PRP
6912	1745	14	is	be	VBZ
6912	1745	15	firm	firm	JJ
6912	1745	16	.	.	.
6912	1746	1	Serve	serve	VB
6912	1746	2	hot	hot	JJ
6912	1746	3	or	or	CC
6912	1746	4	cold	cold	JJ
6912	1746	5	with	with	IN
6912	1746	6	plain	plain	JJ
6912	1746	7	or	or	CC
6912	1746	8	whipped	whip	VBN
6912	1746	9	cream	cream	NN
6912	1746	10	.	.	.
6912	1747	1	QUESTIONS	questions	VB
6912	1747	2	How	how	WRB
6912	1747	3	many	many	JJ
6912	1747	4	dry	dry	JJ
6912	1747	5	,	,	,
6912	1747	6	uncooked	uncooked	JJ
6912	1747	7	prunes	prune	NNS
6912	1747	8	are	be	VBP
6912	1747	9	required	require	VBN
6912	1747	10	to	to	TO
6912	1747	11	make	make	VB
6912	1747	12	1	1	CD
6912	1747	13	cupful	cupful	NN
6912	1747	14	of	of	IN
6912	1747	15	cooked	cooked	JJ
6912	1747	16	prunes	prune	NNS
6912	1747	17	?	?	.
6912	1748	1	(	(	-LRB-
6912	1748	2	See	see	VB
6912	1748	3	_	_	NNP
6912	1748	4	Questions	Questions	NNPS
6912	1748	5	_	_	NNP
6912	1748	6	,	,	,
6912	1748	7	Lesson	Lesson	NNP
6912	1748	8	XVII	XVII	NNP
6912	1748	9	.	.	.
6912	1748	10	)	)	-RRB-
6912	1749	1	What	what	WP
6912	1749	2	are	be	VBP
6912	1749	3	the	the	DT
6912	1749	4	prices	price	NNS
6912	1749	5	per	per	IN
6912	1749	6	pound	pound	NN
6912	1749	7	of	of	IN
6912	1749	8	figs	fig	NNS
6912	1749	9	and	and	CC
6912	1749	10	dates	date	NNS
6912	1749	11	?	?	.
6912	1750	1	How	how	WRB
6912	1750	2	many	many	JJ
6912	1750	3	will	will	MD
6912	1750	4	the	the	DT
6912	1750	5	above	above	JJ
6912	1750	6	recipes	recipe	NNS
6912	1750	7	serve	serve	VB
6912	1750	8	?	?	.
6912	1751	1	What	what	WDT
6912	1751	2	ingredients	ingredient	NNS
6912	1751	3	in	in	IN
6912	1751	4	these	these	DT
6912	1751	5	puddings	pudding	NNS
6912	1751	6	scorch	scorch	VBP
6912	1751	7	readily	readily	RB
6912	1751	8	?	?	.
6912	1752	1	Why	why	WRB
6912	1752	2	is	be	VBZ
6912	1752	3	Prune	Prune	NNP
6912	1752	4	Pudding	Pudding	NNP
6912	1752	5	surrounded	surround	VBD
6912	1752	6	with	with	IN
6912	1752	7	hot	hot	JJ
6912	1752	8	water	water	NN
6912	1752	9	during	during	IN
6912	1752	10	baking	baking	NN
6912	1752	11	?	?	.
6912	1753	1	LESSON	LESSON	NNP
6912	1753	2	XIX	xix	NN
6912	1753	3	CEREALS	cereal	NNS
6912	1753	4	:	:	:
6912	1753	5	STARCH	STARCH	NNS
6912	1753	6	AND	and	CC
6912	1753	7	CELLULOSE	CELLULOSE	NNP
6912	1753	8	STARCH	STARCH	NNP
6912	1753	9	is	be	VBZ
6912	1753	10	a	a	DT
6912	1753	11	very	very	RB
6912	1753	12	important	important	JJ
6912	1753	13	FUEL	FUEL	NNP
6912	1753	14	food	food	NN
6912	1753	15	;	;	:
6912	1753	16	like	like	IN
6912	1753	17	sugar	sugar	NN
6912	1753	18	,	,	,
6912	1753	19	it	-PRON-	PRP
6912	1753	20	gives	give	VBZ
6912	1753	21	energy	energy	NN
6912	1753	22	to	to	IN
6912	1753	23	the	the	DT
6912	1753	24	body	body	NN
6912	1753	25	.	.	.
6912	1754	1	Starch	starch	NN
6912	1754	2	is	be	VBZ
6912	1754	3	closely	closely	RB
6912	1754	4	related	relate	VBN
6912	1754	5	to	to	IN
6912	1754	6	sugar	sugar	NN
6912	1754	7	;	;	:
6912	1754	8	it	-PRON-	PRP
6912	1754	9	has	have	VBZ
6912	1754	10	much	much	RB
6912	1754	11	the	the	DT
6912	1754	12	same	same	JJ
6912	1754	13	composition	composition	NN
6912	1754	14	and	and	CC
6912	1754	15	the	the	DT
6912	1754	16	same	same	JJ
6912	1754	17	use	use	NN
6912	1754	18	in	in	IN
6912	1754	19	the	the	DT
6912	1754	20	body	body	NN
6912	1754	21	.	.	.
6912	1755	1	In	in	IN
6912	1755	2	certain	certain	JJ
6912	1755	3	respects	respect	NNS
6912	1755	4	,	,	,
6912	1755	5	however	however	RB
6912	1755	6	,	,	,
6912	1755	7	starch	starch	NN
6912	1755	8	differs	differ	NNS
6912	1755	9	from	from	IN
6912	1755	10	sugar	sugar	NN
6912	1755	11	.	.	.
6912	1756	1	EXPERIMENT	EXPERIMENT	NNP
6912	1756	2	14	14	CD
6912	1756	3	:	:	:
6912	1756	4	THE	the	DT
6912	1756	5	STARCH	STARCH	NNS
6912	1756	6	TEST.--Put	TEST.--Put	``
6912	1756	7	a	a	DT
6912	1756	8	drop	drop	NN
6912	1756	9	of	of	IN
6912	1756	10	tincture	tincture	NN
6912	1756	11	of	of	IN
6912	1756	12	iodine	iodine	NN
6912	1756	13	on,--	on,--	NNP
6912	1756	14	corn	corn	NN
6912	1756	15	-	-	HYPH
6912	1756	16	starch	starch	NN
6912	1756	17	,	,	,
6912	1756	18	flour	flour	NN
6912	1756	19	,	,	,
6912	1756	20	rice	rice	NN
6912	1756	21	,	,	,
6912	1756	22	cream	cream	NN
6912	1756	23	of	of	IN
6912	1756	24	wheat	wheat	NN
6912	1756	25	,	,	,
6912	1756	26	wheatena	wheatena	NNP
6912	1756	27	,	,	,
6912	1756	28	oatmeal	oatmeal	JJ
6912	1756	29	,	,	,
6912	1756	30	tapioca	tapioca	NN
6912	1756	31	,	,	,
6912	1756	32	potato	potato	NN
6912	1756	33	,	,	,
6912	1756	34	meat	meat	NN
6912	1756	35	,	,	,
6912	1756	36	and	and	CC
6912	1756	37	egg	egg	NN
6912	1756	38	.	.	.
6912	1757	1	What	what	WP
6912	1757	2	is	be	VBZ
6912	1757	3	the	the	DT
6912	1757	4	result	result	NN
6912	1757	5	?	?	.
6912	1758	1	If	if	IN
6912	1758	2	a	a	DT
6912	1758	3	substance	substance	NN
6912	1758	4	contains	contain	VBZ
6912	1758	5	starch	starch	NN
6912	1758	6	,	,	,
6912	1758	7	it	-PRON-	PRP
6912	1758	8	changes	change	VBZ
6912	1758	9	to	to	IN
6912	1758	10	a	a	DT
6912	1758	11	blue	blue	JJ
6912	1758	12	color	color	NN
6912	1758	13	when	when	WRB
6912	1758	14	tincture	tincture	NN
6912	1758	15	of	of	IN
6912	1758	16	iodine	iodine	NN
6912	1758	17	is	be	VBZ
6912	1758	18	added	add	VBN
6912	1758	19	to	to	IN
6912	1758	20	it	-PRON-	PRP
6912	1758	21	.	.	.
6912	1759	1	From	from	IN
6912	1759	2	these	these	DT
6912	1759	3	experiments	experiment	NNS
6912	1759	4	determine	determine	VBP
6912	1759	5	in	in	IN
6912	1759	6	which	which	WDT
6912	1759	7	class	class	NN
6912	1759	8	--	--	:
6912	1759	9	animal	animal	NN
6912	1759	10	or	or	CC
6912	1759	11	vegetable	vegetable	NN
6912	1759	12	--	--	:
6912	1759	13	the	the	DT
6912	1759	14	starchy	starchy	JJ
6912	1759	15	foods	food	NNS
6912	1759	16	belong	belong	VBP
6912	1759	17	.	.	.
6912	1760	1	EXPERIMENT	EXPERIMENT	NNP
6912	1760	2	15	15	CD
6912	1760	3	:	:	:
6912	1760	4	THE	the	DT
6912	1760	5	EFFECT	EFFECT	NNP
6912	1760	6	OF	of	IN
6912	1760	7	COLD	COLD	NNP
6912	1760	8	WATER	WATER	NNP
6912	1760	9	ON	on	IN
6912	1760	10	STARCH.--Mix	starch.--mix	VBP
6912	1760	11	half	half	PDT
6912	1760	12	a	a	DT
6912	1760	13	teaspoonful	teaspoonful	NN
6912	1760	14	of	of	IN
6912	1760	15	corn	corn	NN
6912	1760	16	-	-	HYPH
6912	1760	17	starch	starch	NN
6912	1760	18	or	or	CC
6912	1760	19	flour	flour	NN
6912	1760	20	with	with	IN
6912	1760	21	cold	cold	JJ
6912	1760	22	water	water	NN
6912	1760	23	in	in	IN
6912	1760	24	a	a	DT
6912	1760	25	test	test	NN
6912	1760	26	tube	tube	NN
6912	1760	27	or	or	CC
6912	1760	28	glass	glass	NN
6912	1760	29	cup	cup	NN
6912	1760	30	.	.	.
6912	1761	1	What	what	WP
6912	1761	2	happens	happen	VBZ
6912	1761	3	to	to	IN
6912	1761	4	a	a	DT
6912	1761	5	solid	solid	JJ
6912	1761	6	substance	substance	NN
6912	1761	7	when	when	WRB
6912	1761	8	it	-PRON-	PRP
6912	1761	9	is	be	VBZ
6912	1761	10	dissolved	dissolve	VBN
6912	1761	11	?	?	.
6912	1762	1	(	(	-LRB-
6912	1762	2	See	see	VB
6912	1762	3	Experiment	Experiment	NNP
6912	1762	4	6	6	CD
6912	1762	5	.	.	.
6912	1762	6	)	)	-RRB-
6912	1763	1	Set	set	VB
6912	1763	2	the	the	DT
6912	1763	3	mixture	mixture	NN
6912	1763	4	aside	aside	RB
6912	1763	5	for	for	IN
6912	1763	6	a	a	DT
6912	1763	7	few	few	JJ
6912	1763	8	minutes	minute	NNS
6912	1763	9	,	,	,
6912	1763	10	then	then	RB
6912	1763	11	note	note	VB
6912	1763	12	its	-PRON-	PRP$
6912	1763	13	appearance	appearance	NN
6912	1763	14	.	.	.
6912	1764	1	Is	be	VBZ
6912	1764	2	starch	starch	NN
6912	1764	3	soluble	soluble	JJ
6912	1764	4	in	in	IN
6912	1764	5	cold	cold	JJ
6912	1764	6	water	water	NN
6912	1764	7	?	?	.
6912	1765	1	What	what	WDT
6912	1765	2	important	important	JJ
6912	1765	3	difference	difference	NN
6912	1765	4	between	between	IN
6912	1765	5	starch	starch	NN
6912	1765	6	and	and	CC
6912	1765	7	sugar	sugar	NN
6912	1765	8	does	do	VBZ
6912	1765	9	this	this	DT
6912	1765	10	experiment	experiment	NN
6912	1765	11	show	show	VB
6912	1765	12	?	?	.
6912	1766	1	EXPERIMENT	EXPERIMENT	NNP
6912	1766	2	16	16	CD
6912	1766	3	:	:	:
6912	1766	4	THE	the	DT
6912	1766	5	EFFECT	EFFECT	NNP
6912	1766	6	OF	of	IN
6912	1766	7	HEAT	HEAT	NNP
6912	1766	8	ON	on	IN
6912	1766	9	STARCH.--Hold	starch.--hold	RB
6912	1766	10	to	to	IN
6912	1766	11	the	the	DT
6912	1766	12	light	light	NN
6912	1766	13	the	the	DT
6912	1766	14	starch	starch	NN
6912	1766	15	and	and	CC
6912	1766	16	water	water	NN
6912	1766	17	mixture	mixture	NN
6912	1766	18	from	from	IN
6912	1766	19	Experiment	Experiment	NNP
6912	1766	20	15	15	CD
6912	1766	21	.	.	.
6912	1767	1	Is	be	VBZ
6912	1767	2	it	-PRON-	PRP
6912	1767	3	opaque	opaque	JJ
6912	1767	4	or	or	CC
6912	1767	5	transparent	transparent	JJ
6912	1767	6	?	?	.
6912	1768	1	Turn	turn	VB
6912	1768	2	the	the	DT
6912	1768	3	mixture	mixture	NN
6912	1768	4	into	into	IN
6912	1768	5	a	a	DT
6912	1768	6	saucepan	saucepan	NN
6912	1768	7	,	,	,
6912	1768	8	heat	heat	NN
6912	1768	9	,	,	,
6912	1768	10	and	and	CC
6912	1768	11	stir	stir	VB
6912	1768	12	it	-PRON-	PRP
6912	1768	13	;	;	:
6912	1768	14	return	return	VB
6912	1768	15	the	the	DT
6912	1768	16	mixture	mixture	NN
6912	1768	17	to	to	IN
6912	1768	18	the	the	DT
6912	1768	19	test	test	NN
6912	1768	20	tube	tube	NN
6912	1768	21	or	or	CC
6912	1768	22	cup	cup	NN
6912	1768	23	and	and	CC
6912	1768	24	again	again	RB
6912	1768	25	hold	hold	VB
6912	1768	26	it	-PRON-	PRP
6912	1768	27	to	to	IN
6912	1768	28	the	the	DT
6912	1768	29	light	light	NN
6912	1768	30	.	.	.
6912	1769	1	What	what	WDT
6912	1769	2	change	change	NN
6912	1769	3	was	be	VBD
6912	1769	4	caused	cause	VBN
6912	1769	5	by	by	IN
6912	1769	6	heating	heat	VBG
6912	1769	7	it	-PRON-	PRP
6912	1769	8	?	?	.
6912	1770	1	Set	set	VB
6912	1770	2	the	the	DT
6912	1770	3	mixture	mixture	NN
6912	1770	4	aside	aside	RB
6912	1770	5	for	for	IN
6912	1770	6	a	a	DT
6912	1770	7	few	few	JJ
6912	1770	8	minutes	minute	NNS
6912	1770	9	.	.	.
6912	1771	1	Have	have	VBP
6912	1771	2	the	the	DT
6912	1771	3	starch	starch	NN
6912	1771	4	and	and	CC
6912	1771	5	water	water	NN
6912	1771	6	separated	separate	VBD
6912	1771	7	as	as	IN
6912	1771	8	in	in	IN
6912	1771	9	the	the	DT
6912	1771	10	uncooked	uncooked	JJ
6912	1771	11	starch	starch	NN
6912	1771	12	?	?	.
6912	1772	1	Can	Can	MD
6912	1772	2	you	-PRON-	PRP
6912	1772	3	say	say	VB
6912	1772	4	it	-PRON-	PRP
6912	1772	5	is	be	VBZ
6912	1772	6	insoluble	insoluble	JJ
6912	1772	7	,	,	,
6912	1772	8	like	like	IN
6912	1772	9	uncooked	uncooked	JJ
6912	1772	10	starch	starch	NN
6912	1772	11	?	?	.
6912	1773	1	Can	Can	MD
6912	1773	2	you	-PRON-	PRP
6912	1773	3	say	say	VB
6912	1773	4	it	-PRON-	PRP
6912	1773	5	is	be	VBZ
6912	1773	6	soluble	soluble	JJ
6912	1773	7	,	,	,
6912	1773	8	like	like	IN
6912	1773	9	sugar	sugar	NN
6912	1773	10	?	?	.
6912	1774	1	What	what	WDT
6912	1774	2	term	term	NN
6912	1774	3	indicating	indicate	VBG
6912	1774	4	a	a	DT
6912	1774	5	half	half	RB
6912	1774	6	-	-	HYPH
6912	1774	7	dissolved	dissolve	VBN
6912	1774	8	condition	condition	NN
6912	1774	9	can	can	MD
6912	1774	10	you	-PRON-	PRP
6912	1774	11	apply	apply	VB
6912	1774	12	to	to	IN
6912	1774	13	the	the	DT
6912	1774	14	cooked	cooked	JJ
6912	1774	15	starch	starch	NN
6912	1774	16	?	?	.
6912	1775	1	EXPERIMENT	EXPERIMENT	NNP
6912	1775	2	17	17	CD
6912	1775	3	:	:	:
6912	1775	4	STIFFENING	stiffening	NN
6912	1775	5	OF	of	IN
6912	1775	6	COOKED	COOKED	NNP
6912	1775	7	STARCH.--Place	starch.--place	VBP
6912	1775	8	the	the	DT
6912	1775	9	test	test	NN
6912	1775	10	tube	tube	NN
6912	1775	11	containing	contain	VBG
6912	1775	12	cooked	cook	VBN
6912	1775	13	starch	starch	NN
6912	1775	14	from	from	IN
6912	1775	15	Experiment	Experiment	NNP
6912	1775	16	16	16	CD
6912	1775	17	in	in	IN
6912	1775	18	cold	cold	JJ
6912	1775	19	water	water	NN
6912	1775	20	.	.	.
6912	1776	1	After	after	IN
6912	1776	2	ten	ten	CD
6912	1776	3	minutes	minute	NNS
6912	1776	4	examine	examine	VBP
6912	1776	5	it	-PRON-	PRP
6912	1776	6	.	.	.
6912	1777	1	Can	Can	MD
6912	1777	2	you	-PRON-	PRP
6912	1777	3	pour	pour	VB
6912	1777	4	it	-PRON-	PRP
6912	1777	5	out	out	IN
6912	1777	6	of	of	IN
6912	1777	7	the	the	DT
6912	1777	8	tube	tube	NN
6912	1777	9	?	?	.
6912	1778	1	How	how	WRB
6912	1778	2	does	do	VBZ
6912	1778	3	cooked	cook	VBN
6912	1778	4	starch	starch	NN
6912	1778	5	change	change	NN
6912	1778	6	when	when	WRB
6912	1778	7	cooled	cool	VBN
6912	1778	8	?	?	.
6912	1779	1	EXPERIMENT	EXPERIMENT	NNP
6912	1779	2	18	18	CD
6912	1779	3	:	:	:
6912	1779	4	THE	the	DT
6912	1779	5	STRUCTURE	STRUCTURE	NNP
6912	1779	6	OF	of	IN
6912	1779	7	STARCH.--Examine	STARCH.--Examine	NNP
6912	1779	8	starch	starch	NN
6912	1779	9	under	under	IN
6912	1779	10	the	the	DT
6912	1779	11	microscope	microscope	NN
6912	1779	12	.	.	.
6912	1780	1	While	while	IN
6912	1780	2	you	-PRON-	PRP
6912	1780	3	are	be	VBP
6912	1780	4	still	still	RB
6912	1780	5	looking	look	VBG
6912	1780	6	through	through	IN
6912	1780	7	the	the	DT
6912	1780	8	microscope	microscope	NN
6912	1780	9	,	,	,
6912	1780	10	make	make	VB
6912	1780	11	a	a	DT
6912	1780	12	drawing	drawing	NN
6912	1780	13	of	of	IN
6912	1780	14	several	several	JJ
6912	1780	15	grains	grain	NNS
6912	1780	16	of	of	IN
6912	1780	17	starch	starch	NN
6912	1780	18	.	.	.
6912	1781	1	Insert	insert	VB
6912	1781	2	this	this	DT
6912	1781	3	drawing	drawing	NN
6912	1781	4	in	in	IN
6912	1781	5	your	-PRON-	PRP$
6912	1781	6	notebook	notebook	NN
6912	1781	7	.	.	.
6912	1782	1	CELLULOSE.--Cellulose	cellulose.--cellulose	NN
6912	1782	2	is	be	VBZ
6912	1782	3	a	a	DT
6912	1782	4	tough	tough	JJ
6912	1782	5	substance	substance	NN
6912	1782	6	found	find	VBN
6912	1782	7	in	in	IN
6912	1782	8	the	the	DT
6912	1782	9	fiber	fiber	NN
6912	1782	10	of	of	IN
6912	1782	11	wood	wood	NN
6912	1782	12	.	.	.
6912	1783	1	As	as	IN
6912	1783	2	previously	previously	RB
6912	1783	3	mentioned	mention	VBD
6912	1783	4	the	the	DT
6912	1783	5	outside	outside	JJ
6912	1783	6	covering	covering	NN
6912	1783	7	of	of	IN
6912	1783	8	vegetables	vegetable	NNS
6912	1783	9	and	and	CC
6912	1783	10	fruits	fruit	NNS
6912	1783	11	and	and	CC
6912	1783	12	their	-PRON-	PRP$
6912	1783	13	interior	interior	JJ
6912	1783	14	framework	framework	NN
6912	1783	15	contain	contain	VBP
6912	1783	16	much	much	JJ
6912	1783	17	cellulose	cellulose	NN
6912	1783	18	.	.	.
6912	1784	1	The	the	DT
6912	1784	2	fibrous	fibrous	JJ
6912	1784	3	material	material	NN
6912	1784	4	found	find	VBN
6912	1784	5	in	in	IN
6912	1784	6	rolled	roll	VBN
6912	1784	7	oats	oats	NNP
6912	1784	8	consists	consist	VBZ
6912	1784	9	almost	almost	RB
6912	1784	10	entirely	entirely	RB
6912	1784	11	of	of	IN
6912	1784	12	cellulose	cellulose	NN
6912	1784	13	.	.	.
6912	1785	1	EXPERIMENT	EXPERIMENT	NNP
6912	1785	2	19	19	CD
6912	1785	3	:	:	:
6912	1785	4	SEPARATION	separation	NN
6912	1785	5	OF	of	IN
6912	1785	6	CELLULOSE	cellulose	NN
6912	1785	7	AND	and	CC
6912	1785	8	STARCH.--Place	starch.--place	VB
6912	1785	9	a	a	DT
6912	1785	10	heaping	heaping	NN
6912	1785	11	teaspoonful	teaspoonful	JJ
6912	1785	12	of	of	IN
6912	1785	13	rolled	roll	VBN
6912	1785	14	oats	oats	NNP
6912	1785	15	in	in	IN
6912	1785	16	a	a	DT
6912	1785	17	cup	cup	NN
6912	1785	18	and	and	CC
6912	1785	19	add	add	VB
6912	1785	20	just	just	RB
6912	1785	21	enough	enough	JJ
6912	1785	22	water	water	NN
6912	1785	23	to	to	TO
6912	1785	24	cover	cover	VB
6912	1785	25	it	-PRON-	PRP
6912	1785	26	.	.	.
6912	1786	1	Allow	allow	VB
6912	1786	2	it	-PRON-	PRP
6912	1786	3	to	to	TO
6912	1786	4	stand	stand	VB
6912	1786	5	for	for	IN
6912	1786	6	at	at	RB
6912	1786	7	least	least	RBS
6912	1786	8	15	15	CD
6912	1786	9	minutes	minute	NNS
6912	1786	10	.	.	.
6912	1787	1	Pour	pour	VB
6912	1787	2	the	the	DT
6912	1787	3	mixture	mixture	NN
6912	1787	4	into	into	IN
6912	1787	5	a	a	DT
6912	1787	6	cheese-	cheese-	NN
6912	1787	7	cloth	cloth	NN
6912	1787	8	and	and	CC
6912	1787	9	press	press	VB
6912	1787	10	out	out	RP
6912	1787	11	the	the	DT
6912	1787	12	moisture	moisture	NN
6912	1787	13	and	and	CC
6912	1787	14	much	much	JJ
6912	1787	15	of	of	IN
6912	1787	16	the	the	DT
6912	1787	17	starch	starch	NN
6912	1787	18	,	,	,
6912	1787	19	catching	catch	VBG
6912	1787	20	it	-PRON-	PRP
6912	1787	21	in	in	IN
6912	1787	22	a	a	DT
6912	1787	23	saucepan	saucepan	NN
6912	1787	24	.	.	.
6912	1788	1	Rinse	rinse	VB
6912	1788	2	the	the	DT
6912	1788	3	starch	starch	NN
6912	1788	4	out	out	IN
6912	1788	5	of	of	IN
6912	1788	6	the	the	DT
6912	1788	7	cloth	cloth	NN
6912	1788	8	as	as	RB
6912	1788	9	thoroughly	thoroughly	RB
6912	1788	10	as	as	IN
6912	1788	11	possible	possible	JJ
6912	1788	12	by	by	IN
6912	1788	13	holding	hold	VBG
6912	1788	14	it	-PRON-	PRP
6912	1788	15	under	under	IN
6912	1788	16	running	running	NN
6912	1788	17	water	water	NN
6912	1788	18	.	.	.
6912	1789	1	Examine	examine	VB
6912	1789	2	the	the	DT
6912	1789	3	substance	substance	NN
6912	1789	4	remaining	remain	VBG
6912	1789	5	in	in	IN
6912	1789	6	the	the	DT
6912	1789	7	cloth	cloth	NN
6912	1789	8	.	.	.
6912	1790	1	Tear	tear	VB
6912	1790	2	it	-PRON-	PRP
6912	1790	3	into	into	IN
6912	1790	4	pieces	piece	NNS
6912	1790	5	.	.	.
6912	1791	1	Is	be	VBZ
6912	1791	2	it	-PRON-	PRP
6912	1791	3	tough	tough	JJ
6912	1791	4	?	?	.
6912	1792	1	Does	do	VBZ
6912	1792	2	it	-PRON-	PRP
6912	1792	3	suggest	suggest	VB
6912	1792	4	any	any	DT
6912	1792	5	common	common	JJ
6912	1792	6	material	material	NN
6912	1792	7	?	?	.
6912	1793	1	What	what	WP
6912	1793	2	is	be	VBZ
6912	1793	3	it	-PRON-	PRP
6912	1793	4	?	?	.
6912	1794	1	Heat	heat	VB
6912	1794	2	the	the	DT
6912	1794	3	contents	content	NNS
6912	1794	4	of	of	IN
6912	1794	5	the	the	DT
6912	1794	6	saucepan	saucepan	NN
6912	1794	7	.	.	.
6912	1795	1	What	what	WP
6912	1795	2	is	be	VBZ
6912	1795	3	this	this	DT
6912	1795	4	substance	substance	NN
6912	1795	5	?	?	.
6912	1796	1	The	the	DT
6912	1796	2	tiny	tiny	JJ
6912	1796	3	grains	grain	NNS
6912	1796	4	of	of	IN
6912	1796	5	starch	starch	NN
6912	1796	6	shown	show	VBN
6912	1796	7	under	under	IN
6912	1796	8	the	the	DT
6912	1796	9	microscope	microscope	NN
6912	1796	10	(	(	-LRB-
6912	1796	11	see	see	VB
6912	1796	12	Figure	Figure	NNP
6912	1796	13	23	23	CD
6912	1796	14	)	)	-RRB-
6912	1796	15	contain	contain	VBP
6912	1796	16	both	both	DT
6912	1796	17	starch	starch	NN
6912	1796	18	and	and	CC
6912	1796	19	cellulose	cellulose	NNP
6912	1796	20	.	.	.
6912	1797	1	The	the	DT
6912	1797	2	latter	latter	JJ
6912	1797	3	forms	form	VBZ
6912	1797	4	the	the	DT
6912	1797	5	outer	outer	JJ
6912	1797	6	covering	covering	NN
6912	1797	7	of	of	IN
6912	1797	8	the	the	DT
6912	1797	9	microscopic	microscopic	JJ
6912	1797	10	grains	grain	NNS
6912	1797	11	.	.	.
6912	1798	1	Starchy	starchy	JJ
6912	1798	2	vegetables	vegetable	NNS
6912	1798	3	contain	contain	VBP
6912	1798	4	much	much	JJ
6912	1798	5	cellulose	cellulose	NN
6912	1798	6	:	:	:
6912	1798	7	(	(	-LRB-
6912	1798	8	_	_	NNP
6912	1798	9	a	a	DT
6912	1798	10	_	_	NNP
6912	1798	11	)	)	-RRB-
6912	1798	12	in	in	IN
6912	1798	13	the	the	DT
6912	1798	14	outside	outside	JJ
6912	1798	15	covering	covering	NN
6912	1798	16	;	;	:
6912	1798	17	(	(	-LRB-
6912	1798	18	_	_	NNP
6912	1798	19	b	b	NNP
6912	1798	20	_	_	NNP
6912	1798	21	)	)	-RRB-
6912	1798	22	in	in	IN
6912	1798	23	the	the	DT
6912	1798	24	interior	interior	JJ
6912	1798	25	framework	framework	NN
6912	1798	26	;	;	:
6912	1798	27	(	(	-LRB-
6912	1798	28	_	_	NNP
6912	1798	29	c	c	NNP
6912	1798	30	_	_	NNP
6912	1798	31	)	)	-RRB-
6912	1798	32	in	in	IN
6912	1798	33	the	the	DT
6912	1798	34	covering	covering	NN
6912	1798	35	of	of	IN
6912	1798	36	the	the	DT
6912	1798	37	starch	starch	NN
6912	1798	38	grains	grain	NNS
6912	1798	39	.	.	.
6912	1799	1	[	[	-LRB-
6912	1799	2	Illustration	illustration	NN
6912	1799	3	:	:	:
6912	1799	4	From	from	IN
6912	1799	5	_	_	NNP
6912	1799	6	Household	Household	NNP
6912	1799	7	Chemistry	Chemistry	NNP
6912	1799	8	_	_	NNP
6912	1799	9	,	,	,
6912	1799	10	by	by	IN
6912	1799	11	J.	J.	NNP
6912	1799	12	M.	M.	NNP
6912	1799	13	Blanchard	Blanchard	NNP
6912	1799	14	.	.	.
6912	1800	1	Figure	figure	NN
6912	1800	2	23.--Grains	23.--grains	CD
6912	1800	3	of	of	IN
6912	1800	4	Starch	starch	NN
6912	1800	5	.	.	.
6912	1801	1	_	_	NNP
6912	1801	2	a	a	DT
6912	1801	3	_	_	NNP
6912	1801	4	,	,	,
6912	1801	5	potato	potato	NN
6912	1801	6	starch	starch	NN
6912	1801	7	;	;	:
6912	1801	8	_	_	NNP
6912	1801	9	b	b	NNP
6912	1801	10	_	_	NNP
6912	1801	11	,	,	,
6912	1801	12	corn	corn	NN
6912	1801	13	-	-	HYPH
6912	1801	14	starch	starch	NN
6912	1801	15	.	.	.
6912	1802	1	(	(	-LRB-
6912	1802	2	Much	much	RB
6912	1802	3	magnified	magnify	VBN
6912	1802	4	.	.	.
6912	1802	5	)	)	-RRB-
6912	1802	6	]	]	-RRB-
6912	1803	1	Some	some	DT
6912	1803	2	plants	plant	NNS
6912	1803	3	rich	rich	JJ
6912	1803	4	in	in	IN
6912	1803	5	cellulose	cellulose	NN
6912	1803	6	can	can	MD
6912	1803	7	be	be	VB
6912	1803	8	eaten	eat	VBN
6912	1803	9	in	in	IN
6912	1803	10	the	the	DT
6912	1803	11	raw	raw	JJ
6912	1803	12	state	state	NN
6912	1803	13	.	.	.
6912	1804	1	But	but	CC
6912	1804	2	certain	certain	JJ
6912	1804	3	fibrous	fibrous	JJ
6912	1804	4	foods	food	NNS
6912	1804	5	,	,	,
6912	1804	6	especially	especially	RB
6912	1804	7	cereals	cereal	NNS
6912	1804	8	or	or	CC
6912	1804	9	grains	grain	NNS
6912	1804	10	,	,	,
6912	1804	11	are	be	VBP
6912	1804	12	irritating	irritate	VBG
6912	1804	13	if	if	IN
6912	1804	14	eaten	eat	VBN
6912	1804	15	in	in	IN
6912	1804	16	the	the	DT
6912	1804	17	uncooked	uncooked	JJ
6912	1804	18	condition	condition	NN
6912	1804	19	.	.	.
6912	1805	1	It	-PRON-	PRP
6912	1805	2	is	be	VBZ
6912	1805	3	necessary	necessary	JJ
6912	1805	4	to	to	TO
6912	1805	5	soften	soften	VB
6912	1805	6	them	-PRON-	PRP
6912	1805	7	if	if	IN
6912	1805	8	used	use	VBN
6912	1805	9	as	as	IN
6912	1805	10	food	food	NN
6912	1805	11	.	.	.
6912	1806	1	Now	now	RB
6912	1806	2	cellulose	cellulose	VB
6912	1806	3	itself	-PRON-	PRP
6912	1806	4	is	be	VBZ
6912	1806	5	not	not	RB
6912	1806	6	soluble	soluble	JJ
6912	1806	7	in	in	IN
6912	1806	8	cold	cold	JJ
6912	1806	9	or	or	CC
6912	1806	10	hot	hot	JJ
6912	1806	11	water	water	NN
6912	1806	12	nor	nor	CC
6912	1806	13	is	be	VBZ
6912	1806	14	it	-PRON-	PRP
6912	1806	15	softened	soften	VBN
6912	1806	16	by	by	IN
6912	1806	17	boiling	boil	VBG
6912	1806	18	in	in	IN
6912	1806	19	water	water	NN
6912	1806	20	.	.	.
6912	1807	1	But	but	CC
6912	1807	2	other	other	JJ
6912	1807	3	materials	material	NNS
6912	1807	4	existing	exist	VBG
6912	1807	5	with	with	IN
6912	1807	6	cellulose	cellulose	NN
6912	1807	7	are	be	VBP
6912	1807	8	softened	soften	VBN
6912	1807	9	or	or	CC
6912	1807	10	changed	change	VBN
6912	1807	11	by	by	IN
6912	1807	12	cooking	cooking	NN
6912	1807	13	.	.	.
6912	1808	1	Hence	hence	RB
6912	1808	2	changes	change	NNS
6912	1808	3	in	in	IN
6912	1808	4	these	these	DT
6912	1808	5	substances	substance	NNS
6912	1808	6	in	in	IN
6912	1808	7	contact	contact	NN
6912	1808	8	with	with	IN
6912	1808	9	the	the	DT
6912	1808	10	cellulose	cellulose	NN
6912	1808	11	brought	bring	VBN
6912	1808	12	about	about	RP
6912	1808	13	by	by	IN
6912	1808	14	boiling	boil	VBG
6912	1808	15	water	water	NN
6912	1808	16	soften	soften	VB
6912	1808	17	the	the	DT
6912	1808	18	food	food	NN
6912	1808	19	and	and	CC
6912	1808	20	separate	separate	VB
6912	1808	21	cellulose	cellulose	NN
6912	1808	22	fibers	fiber	NNS
6912	1808	23	.	.	.
6912	1809	1	Heat	heat	NN
6912	1809	2	and	and	CC
6912	1809	3	moisture	moisture	NN
6912	1809	4	applied	apply	VBD
6912	1809	5	to	to	IN
6912	1809	6	starchy	starchy	JJ
6912	1809	7	foods	food	NNS
6912	1809	8	serve	serve	VBP
6912	1809	9	three	three	CD
6912	1809	10	important	important	JJ
6912	1809	11	purposes	purpose	NNS
6912	1809	12	:	:	:
6912	1809	13	(	(	-LRB-
6912	1809	14	_	_	NNP
6912	1809	15	a	a	DT
6912	1809	16	_	_	NNP
6912	1809	17	)	)	-RRB-
6912	1809	18	They	-PRON-	PRP
6912	1809	19	soften	soften	VBP
6912	1809	20	the	the	DT
6912	1809	21	food	food	NN
6912	1809	22	;	;	:
6912	1809	23	(	(	-LRB-
6912	1809	24	_	_	NNP
6912	1809	25	b	b	NNP
6912	1809	26	_	_	NNP
6912	1809	27	)	)	-RRB-
6912	1809	28	they	-PRON-	PRP
6912	1809	29	change	change	VBP
6912	1809	30	the	the	DT
6912	1809	31	starch	starch	NN
6912	1809	32	to	to	IN
6912	1809	33	a	a	DT
6912	1809	34	paste	paste	NN
6912	1809	35	or	or	CC
6912	1809	36	make	make	VB
6912	1809	37	it	-PRON-	PRP
6912	1809	38	semisoluble	semisoluble	JJ
6912	1809	39	;	;	:
6912	1809	40	(	(	-LRB-
6912	1809	41	_	_	NNP
6912	1809	42	c	c	NNP
6912	1809	43	_	_	NNP
6912	1809	44	)	)	-RRB-
6912	1809	45	they	-PRON-	PRP
6912	1809	46	improve	improve	VBP
6912	1809	47	the	the	DT
6912	1809	48	flavor	flavor	NN
6912	1809	49	.	.	.
6912	1810	1	Cellulose	Cellulose	NNP
6912	1810	2	is	be	VBZ
6912	1810	3	not	not	RB
6912	1810	4	a	a	DT
6912	1810	5	fuel	fuel	NN
6912	1810	6	material	material	NN
6912	1810	7	;	;	:
6912	1810	8	it	-PRON-	PRP
6912	1810	9	does	do	VBZ
6912	1810	10	not	not	RB
6912	1810	11	serve	serve	VB
6912	1810	12	in	in	IN
6912	1810	13	the	the	DT
6912	1810	14	body	body	NN
6912	1810	15	as	as	IN
6912	1810	16	an	an	DT
6912	1810	17	energy	energy	NN
6912	1810	18	-	-	HYPH
6912	1810	19	giver	giver	NN
6912	1810	20	.	.	.
6912	1811	1	Its	-PRON-	PRP$
6912	1811	2	value	value	NN
6912	1811	3	in	in	IN
6912	1811	4	diet	diet	NN
6912	1811	5	is	be	VBZ
6912	1811	6	due	due	JJ
6912	1811	7	to	to	IN
6912	1811	8	the	the	DT
6912	1811	9	fact	fact	NN
6912	1811	10	that	that	IN
6912	1811	11	it	-PRON-	PRP
6912	1811	12	is	be	VBZ
6912	1811	13	bulky	bulky	VBN
6912	1811	14	and	and	CC
6912	1811	15	furnishes	furnishe	NNS
6912	1811	16	ballast	ballast	NN
6912	1811	17	for	for	IN
6912	1811	18	the	the	DT
6912	1811	19	alimentary	alimentary	JJ
6912	1811	20	canal	canal	NN
6912	1811	21	.	.	.
6912	1812	1	It	-PRON-	PRP
6912	1812	2	stimulates	stimulate	VBZ
6912	1812	3	the	the	DT
6912	1812	4	flow	flow	NN
6912	1812	5	of	of	IN
6912	1812	6	the	the	DT
6912	1812	7	digestive	digestive	JJ
6912	1812	8	juices	juice	NNS
6912	1812	9	as	as	IN
6912	1812	10	it	-PRON-	PRP
6912	1812	11	brushes	brush	VBZ
6912	1812	12	against	against	IN
6912	1812	13	the	the	DT
6912	1812	14	walls	wall	NNS
6912	1812	15	of	of	IN
6912	1812	16	the	the	DT
6912	1812	17	digestive	digestive	JJ
6912	1812	18	tract	tract	NN
6912	1812	19	,	,	,
6912	1812	20	and	and	CC
6912	1812	21	thus	thus	RB
6912	1812	22	aids	aids	NNP
6912	1812	23	in	in	IN
6912	1812	24	the	the	DT
6912	1812	25	digestion	digestion	NN
6912	1812	26	of	of	IN
6912	1812	27	foods	food	NNS
6912	1812	28	and	and	CC
6912	1812	29	in	in	IN
6912	1812	30	the	the	DT
6912	1812	31	elimination	elimination	NN
6912	1812	32	of	of	IN
6912	1812	33	waste	waste	NN
6912	1812	34	material	material	NN
6912	1812	35	.	.	.
6912	1813	1	CARBOHYDRATE	CARBOHYDRATE	NNP
6912	1813	2	,	,	,
6912	1813	3	A	a	DT
6912	1813	4	FOODSTUFF.--Because	foodstuff.--because	NN
6912	1813	5	sugar	sugar	NN
6912	1813	6	,	,	,
6912	1813	7	starch	starch	NN
6912	1813	8	,	,	,
6912	1813	9	and	and	CC
6912	1813	10	cellulose	cellulose	NNP
6912	1813	11	have	have	VBP
6912	1813	12	somewhat	somewhat	RB
6912	1813	13	the	the	DT
6912	1813	14	same	same	JJ
6912	1813	15	composition	composition	NN
6912	1813	16	and	and	CC
6912	1813	17	some	some	DT
6912	1813	18	properties	property	NNS
6912	1813	19	in	in	IN
6912	1813	20	common	common	JJ
6912	1813	21	,	,	,
6912	1813	22	they	-PRON-	PRP
6912	1813	23	are	be	VBP
6912	1813	24	grouped	group	VBN
6912	1813	25	into	into	IN
6912	1813	26	one	one	CD
6912	1813	27	class	class	NN
6912	1813	28	,	,	,
6912	1813	29	viz	viz	NN
6912	1813	30	.	.	.
6912	1814	1	_	_	NNP
6912	1814	2	carbohydrate	carbohydrate	NN
6912	1814	3	_	_	NNP
6912	1814	4	.	.	.
6912	1815	1	Sugar	Sugar	NNP
6912	1815	2	,	,	,
6912	1815	3	starch	starch	NN
6912	1815	4	,	,	,
6912	1815	5	and	and	CC
6912	1815	6	cellulose	cellulose	NNP
6912	1815	7	are	be	VBP
6912	1815	8	all	all	DT
6912	1815	9	included	include	VBN
6912	1815	10	in	in	IN
6912	1815	11	the	the	DT
6912	1815	12	term	term	NN
6912	1815	13	carbohydrate	carbohydrate	NN
6912	1815	14	.	.	.
6912	1816	1	_	_	NNP
6912	1816	2	Carbohydrate	Carbohydrate	NNP
6912	1816	3	is	be	VBZ
6912	1816	4	one	one	CD
6912	1816	5	of	of	IN
6912	1816	6	the	the	DT
6912	1816	7	foodstuffs	foodstuff	NNS
6912	1816	8	_	_	NNP
6912	1816	9	.	.	.
6912	1817	1	Sugar	Sugar	NNP
6912	1817	2	is	be	VBZ
6912	1817	3	a	a	DT
6912	1817	4	food	food	NN
6912	1817	5	containing	contain	VBG
6912	1817	6	only	only	RB
6912	1817	7	the	the	DT
6912	1817	8	carbohydrate	carbohydrate	NN
6912	1817	9	foodstuff	foodstuff	NN
6912	1817	10	.	.	.
6912	1818	1	Cereals	cereal	NNS
6912	1818	2	contain	contain	VBP
6912	1818	3	not	not	RB
6912	1818	4	only	only	RB
6912	1818	5	carbohydrates	carbohydrate	NNS
6912	1818	6	but	but	CC
6912	1818	7	other	other	JJ
6912	1818	8	foodstuffs	foodstuff	NNS
6912	1818	9	.	.	.
6912	1819	1	They	-PRON-	PRP
6912	1819	2	contain	contain	VBP
6912	1819	3	,	,	,
6912	1819	4	however	however	RB
6912	1819	5	,	,	,
6912	1819	6	a	a	DT
6912	1819	7	larger	large	JJR
6912	1819	8	quantity	quantity	NN
6912	1819	9	of	of	IN
6912	1819	10	carbohydrate	carbohydrate	NN
6912	1819	11	than	than	IN
6912	1819	12	any	any	DT
6912	1819	13	of	of	IN
6912	1819	14	the	the	DT
6912	1819	15	other	other	JJ
6912	1819	16	foodstuffs	foodstuff	NNS
6912	1819	17	,	,	,
6912	1819	18	for	for	IN
6912	1819	19	which	which	WDT
6912	1819	20	reason	reason	NN
6912	1819	21	they	-PRON-	PRP
6912	1819	22	are	be	VBP
6912	1819	23	classed	class	VBN
6912	1819	24	as	as	IN
6912	1819	25	carbohydrate	carbohydrate	NN
6912	1819	26	-	-	HYPH
6912	1819	27	rich	rich	JJ
6912	1819	28	foods	food	NNS
6912	1819	29	.	.	.
6912	1820	1	CEREALS.--Cereals	cereals.--cereal	NNS
6912	1820	2	are	be	VBP
6912	1820	3	cultivated	cultivate	VBN
6912	1820	4	grasses	grass	NNS
6912	1820	5	,	,	,
6912	1820	6	the	the	DT
6912	1820	7	seeds	seed	NNS
6912	1820	8	of	of	IN
6912	1820	9	which	which	WDT
6912	1820	10	are	be	VBP
6912	1820	11	used	use	VBN
6912	1820	12	for	for	IN
6912	1820	13	food	food	NN
6912	1820	14	.	.	.
6912	1821	1	The	the	DT
6912	1821	2	most	most	RBS
6912	1821	3	important	important	JJ
6912	1821	4	are	be	VBP
6912	1821	5	wheat	wheat	NN
6912	1821	6	,	,	,
6912	1821	7	Indian	indian	JJ
6912	1821	8	corn	corn	NN
6912	1821	9	or	or	CC
6912	1821	10	maize	maize	NN
6912	1821	11	,	,	,
6912	1821	12	rice	rice	NN
6912	1821	13	,	,	,
6912	1821	14	oats	oats	NN
6912	1821	15	,	,	,
6912	1821	16	rye	rye	NN
6912	1821	17	,	,	,
6912	1821	18	and	and	CC
6912	1821	19	barley	barley	NN
6912	1821	20	.	.	.
6912	1822	1	From	from	IN
6912	1822	2	these	these	DT
6912	1822	3	many	many	JJ
6912	1822	4	different	different	JJ
6912	1822	5	kinds	kind	NNS
6912	1822	6	of	of	IN
6912	1822	7	flours	flour	NNS
6912	1822	8	,	,	,
6912	1822	9	meals	meal	NNS
6912	1822	10	,	,	,
6912	1822	11	and	and	CC
6912	1822	12	breakfast	breakfast	NN
6912	1822	13	foods	food	NNS
6912	1822	14	are	be	VBP
6912	1822	15	prepared	prepared	JJ
6912	1822	16	.	.	.
6912	1823	1	Cereals	cereal	NNS
6912	1823	2	rank	rank	VBP
6912	1823	3	high	high	RB
6912	1823	4	in	in	IN
6912	1823	5	nutritive	nutritive	JJ
6912	1823	6	value	value	NN
6912	1823	7	.	.	.
6912	1824	1	Many	many	JJ
6912	1824	2	of	of	IN
6912	1824	3	them	-PRON-	PRP
6912	1824	4	contain	contain	VBP
6912	1824	5	about	about	RB
6912	1824	6	75	75	CD
6912	1824	7	per	per	NN
6912	1824	8	cent	cent	NN
6912	1824	9	of	of	IN
6912	1824	10	starch	starch	NN
6912	1824	11	.	.	.
6912	1825	1	They	-PRON-	PRP
6912	1825	2	also	also	RB
6912	1825	3	contain	contain	VBP
6912	1825	4	ash	ash	NN
6912	1825	5	and	and	CC
6912	1825	6	a	a	DT
6912	1825	7	substance	substance	NN
6912	1825	8	which	which	WDT
6912	1825	9	builds	build	VBZ
6912	1825	10	the	the	DT
6912	1825	11	body	body	NN
6912	1825	12	.	.	.
6912	1826	1	Because	because	IN
6912	1826	2	they	-PRON-	PRP
6912	1826	3	are	be	VBP
6912	1826	4	widely	widely	RB
6912	1826	5	distributed	distribute	VBN
6912	1826	6	in	in	IN
6912	1826	7	various	various	JJ
6912	1826	8	climates	climate	NNS
6912	1826	9	,	,	,
6912	1826	10	they	-PRON-	PRP
6912	1826	11	have	have	VBP
6912	1826	12	an	an	DT
6912	1826	13	important	important	JJ
6912	1826	14	place	place	NN
6912	1826	15	in	in	IN
6912	1826	16	man	man	NN
6912	1826	17	's	's	POS
6912	1826	18	diet	diet	NN
6912	1826	19	.	.	.
6912	1827	1	At	at	IN
6912	1827	2	market	market	NN
6912	1827	3	one	one	CD
6912	1827	4	finds	find	VBZ
6912	1827	5	two	two	CD
6912	1827	6	classes	class	NNS
6912	1827	7	of	of	IN
6912	1827	8	cereals	cereal	NNS
6912	1827	9	sold	sell	VBN
6912	1827	10	as	as	IN
6912	1827	11	breakfast	breakfast	NN
6912	1827	12	foods--(1	foods--(1	NNS
6912	1827	13	)	)	-RRB-
6912	1827	14	the	the	DT
6912	1827	15	ready	ready	JJ
6912	1827	16	to	to	TO
6912	1827	17	eat	eat	VB
6912	1827	18	and	and	CC
6912	1827	19	(	(	-LRB-
6912	1827	20	2	2	LS
6912	1827	21	)	)	-RRB-
6912	1827	22	the	the	DT
6912	1827	23	uncooked	uncooked	JJ
6912	1827	24	or	or	CC
6912	1827	25	partially	partially	RB
6912	1827	26	cooked	cook	VBN
6912	1827	27	grains	grain	NNS
6912	1827	28	.	.	.
6912	1828	1	The	the	DT
6912	1828	2	ready	ready	JJ
6912	1828	3	-	-	HYPH
6912	1828	4	to	to	TO
6912	1828	5	-	-	HYPH
6912	1828	6	eat	eat	VB
6912	1828	7	cereals	cereal	NNS
6912	1828	8	cost	cost	VBP
6912	1828	9	much	much	RB
6912	1828	10	more	more	JJR
6912	1828	11	per	per	IN
6912	1828	12	pound	pound	NN
6912	1828	13	than	than	IN
6912	1828	14	the	the	DT
6912	1828	15	cereals	cereal	NNS
6912	1828	16	that	that	WDT
6912	1828	17	require	require	VBP
6912	1828	18	cooking	cook	VBG
6912	1828	19	.	.	.
6912	1829	1	The	the	DT
6912	1829	2	difference	difference	NN
6912	1829	3	in	in	IN
6912	1829	4	the	the	DT
6912	1829	5	price	price	NN
6912	1829	6	per	per	IN
6912	1829	7	pound	pound	NN
6912	1829	8	,	,	,
6912	1829	9	however	however	RB
6912	1829	10	,	,	,
6912	1829	11	is	be	VBZ
6912	1829	12	not	not	RB
6912	1829	13	an	an	DT
6912	1829	14	accurate	accurate	JJ
6912	1829	15	difference	difference	NN
6912	1829	16	in	in	IN
6912	1829	17	the	the	DT
6912	1829	18	cost	cost	NN
6912	1829	19	of	of	IN
6912	1829	20	the	the	DT
6912	1829	21	two	two	CD
6912	1829	22	,	,	,
6912	1829	23	for	for	IN
6912	1829	24	the	the	DT
6912	1829	25	cost	cost	NN
6912	1829	26	of	of	IN
6912	1829	27	the	the	DT
6912	1829	28	fuel	fuel	NN
6912	1829	29	in	in	IN
6912	1829	30	cooking	cook	VBG
6912	1829	31	grains	grain	NNS
6912	1829	32	at	at	IN
6912	1829	33	home	home	NN
6912	1829	34	must	must	MD
6912	1829	35	be	be	VB
6912	1829	36	taken	take	VBN
6912	1829	37	into	into	IN
6912	1829	38	consideration	consideration	NN
6912	1829	39	.	.	.
6912	1830	1	Of	of	IN
6912	1830	2	the	the	DT
6912	1830	3	cereals	cereal	NNS
6912	1830	4	that	that	WDT
6912	1830	5	require	require	VBP
6912	1830	6	cooking	cook	VBG
6912	1830	7	,	,	,
6912	1830	8	those	those	DT
6912	1830	9	that	that	WDT
6912	1830	10	are	be	VBP
6912	1830	11	partially	partially	RB
6912	1830	12	cooked	cook	VBN
6912	1830	13	are	be	VBP
6912	1830	14	doubtless	doubtless	RB
6912	1830	15	the	the	DT
6912	1830	16	more	more	RBR
6912	1830	17	popular	popular	JJ
6912	1830	18	.	.	.
6912	1831	1	Many	many	JJ
6912	1831	2	of	of	IN
6912	1831	3	these	these	DT
6912	1831	4	such	such	JJ
6912	1831	5	as	as	IN
6912	1831	6	rolled	roll	VBN
6912	1831	7	oats	oats	NN
6912	1831	8	or	or	CC
6912	1831	9	wheat	wheat	NN
6912	1831	10	are	be	VBP
6912	1831	11	steamed	steamed	JJ
6912	1831	12	and	and	CC
6912	1831	13	rolled	roll	VBN
6912	1831	14	.	.	.
6912	1832	1	Hence	hence	RB
6912	1832	2	they	-PRON-	PRP
6912	1832	3	take	take	VBP
6912	1832	4	much	much	RB
6912	1832	5	less	less	JJR
6912	1832	6	time	time	NN
6912	1832	7	to	to	TO
6912	1832	8	prepare	prepare	VB
6912	1832	9	in	in	IN
6912	1832	10	the	the	DT
6912	1832	11	home	home	NN
6912	1832	12	kitchen	kitchen	NN
6912	1832	13	than	than	IN
6912	1832	14	the	the	DT
6912	1832	15	uncooked	uncooked	JJ
6912	1832	16	grains	grain	NNS
6912	1832	17	.	.	.
6912	1833	1	All	all	DT
6912	1833	2	breakfast	breakfast	NN
6912	1833	3	cereals	cereal	NNS
6912	1833	4	require	require	VBP
6912	1833	5	long	long	JJ
6912	1833	6	cooking	cooking	NN
6912	1833	7	to	to	TO
6912	1833	8	make	make	VB
6912	1833	9	them	-PRON-	PRP
6912	1833	10	most	most	RBS
6912	1833	11	palatable	palatable	JJ
6912	1833	12	,	,	,
6912	1833	13	the	the	DT
6912	1833	14	time	time	NN
6912	1833	15	of	of	IN
6912	1833	16	cooking	cooking	NN
6912	1833	17	depending	depend	VBG
6912	1833	18	upon	upon	IN
6912	1833	19	the	the	DT
6912	1833	20	character	character	NN
6912	1833	21	of	of	IN
6912	1833	22	the	the	DT
6912	1833	23	cellulose	cellulose	NN
6912	1833	24	and	and	CC
6912	1833	25	the	the	DT
6912	1833	26	method	method	NN
6912	1833	27	of	of	IN
6912	1833	28	preparing	prepare	VBG
6912	1833	29	the	the	DT
6912	1833	30	cereal	cereal	NN
6912	1833	31	for	for	IN
6912	1833	32	market	market	NN
6912	1833	33	.	.	.
6912	1834	1	Most	Most	JJS
6912	1834	2	partially	partially	RB
6912	1834	3	cooked	cook	VBN
6912	1834	4	grains	grain	NNS
6912	1834	5	are	be	VBP
6912	1834	6	improved	improve	VBN
6912	1834	7	by	by	IN
6912	1834	8	a	a	DT
6912	1834	9	longer	long	JJR
6912	1834	10	cooking	cooking	NN
6912	1834	11	than	than	IN
6912	1834	12	is	be	VBZ
6912	1834	13	usually	usually	RB
6912	1834	14	given	give	VBN
6912	1834	15	them	-PRON-	PRP
6912	1834	16	.	.	.
6912	1835	1	It	-PRON-	PRP
6912	1835	2	is	be	VBZ
6912	1835	3	interesting	interesting	JJ
6912	1835	4	to	to	TO
6912	1835	5	measure	measure	VB
6912	1835	6	equal	equal	JJ
6912	1835	7	quantities	quantity	NNS
6912	1835	8	of	of	IN
6912	1835	9	a	a	DT
6912	1835	10	rolled	roll	VBN
6912	1835	11	cereal	cereal	NN
6912	1835	12	and	and	CC
6912	1835	13	cook	cook	VB
6912	1835	14	one	one	CD
6912	1835	15	quantity	quantity	NN
6912	1835	16	for	for	IN
6912	1835	17	20	20	CD
6912	1835	18	minutes	minute	NNS
6912	1835	19	and	and	CC
6912	1835	20	the	the	DT
6912	1835	21	other	other	JJ
6912	1835	22	for	for	IN
6912	1835	23	1	1	CD
6912	1835	24	1/2	1/2	CD
6912	1835	25	hours	hour	NNS
6912	1835	26	and	and	CC
6912	1835	27	taste	taste	VB
6912	1835	28	each	each	DT
6912	1835	29	.	.	.
6912	1836	1	The	the	DT
6912	1836	2	superior	superior	JJ
6912	1836	3	flavor	flavor	NN
6912	1836	4	and	and	CC
6912	1836	5	texture	texture	NN
6912	1836	6	of	of	IN
6912	1836	7	the	the	DT
6912	1836	8	well	well	RB
6912	1836	9	-	-	HYPH
6912	1836	10	cooked	cook	VBN
6912	1836	11	cereal	cereal	NN
6912	1836	12	is	be	VBZ
6912	1836	13	well	well	RB
6912	1836	14	worth	worth	JJ
6912	1836	15	the	the	DT
6912	1836	16	additional	additional	JJ
6912	1836	17	length	length	NN
6912	1836	18	of	of	IN
6912	1836	19	time	time	NN
6912	1836	20	of	of	IN
6912	1836	21	cocking	cocking	NN
6912	1836	22	.	.	.
6912	1837	1	Grains	grain	NNS
6912	1837	2	are	be	VBP
6912	1837	3	also	also	RB
6912	1837	4	found	find	VBN
6912	1837	5	on	on	IN
6912	1837	6	sale	sale	NN
6912	1837	7	in	in	IN
6912	1837	8	bulk	bulk	NN
6912	1837	9	and	and	CC
6912	1837	10	in	in	IN
6912	1837	11	package	package	NN
6912	1837	12	.	.	.
6912	1838	1	The	the	DT
6912	1838	2	latter	latter	JJ
6912	1838	3	cost	cost	NN
6912	1838	4	more	more	RBR
6912	1838	5	but	but	CC
6912	1838	6	insure	insure	VB
6912	1838	7	greater	great	JJR
6912	1838	8	cleanliness	cleanliness	NN
6912	1838	9	.	.	.
6912	1839	1	Since	since	IN
6912	1839	2	,	,	,
6912	1839	3	however	however	RB
6912	1839	4	,	,	,
6912	1839	5	cereals	cereal	NNS
6912	1839	6	sold	sell	VBN
6912	1839	7	in	in	IN
6912	1839	8	bulk	bulk	NN
6912	1839	9	are	be	VBP
6912	1839	10	those	those	DT
6912	1839	11	that	that	WDT
6912	1839	12	require	require	VBP
6912	1839	13	cooking	cook	VBG
6912	1839	14	,	,	,
6912	1839	15	they	-PRON-	PRP
6912	1839	16	will	will	MD
6912	1839	17	be	be	VB
6912	1839	18	thoroughly	thoroughly	RB
6912	1839	19	sterilized	sterilize	VBN
6912	1839	20	before	before	IN
6912	1839	21	serving	serve	VBG
6912	1839	22	and	and	CC
6912	1839	23	need	need	VBP
6912	1839	24	occasion	occasion	NN
6912	1839	25	no	no	DT
6912	1839	26	concern	concern	NN
6912	1839	27	regarding	regard	VBG
6912	1839	28	their	-PRON-	PRP$
6912	1839	29	cleanliness	cleanliness	NN
6912	1839	30	.	.	.
6912	1840	1	GENERAL	general	NN
6912	1840	2	RULES	rule	NNS
6912	1840	3	FOR	for	IN
6912	1840	4	COOKING	cook	VBG
6912	1840	5	CEREALS.--Pour	cereals.--pour	PRP
6912	1840	6	the	the	DT
6912	1840	7	cereal	cereal	NN
6912	1840	8	slowly	slowly	RB
6912	1840	9	into	into	IN
6912	1840	10	boiling	boil	VBG
6912	1840	11	salted	salt	VBN
6912	1840	12	water	water	NN
6912	1840	13	.	.	.
6912	1841	1	Cook	cook	VB
6912	1841	2	directly	directly	RB
6912	1841	3	over	over	IN
6912	1841	4	the	the	DT
6912	1841	5	flame	flame	NN
6912	1841	6	for	for	IN
6912	1841	7	about	about	RB
6912	1841	8	10	10	CD
6912	1841	9	minutes	minute	NNS
6912	1841	10	.	.	.
6912	1842	1	Then	then	RB
6912	1842	2	place	place	VB
6912	1842	3	over	over	IN
6912	1842	4	boiling	boil	VBG
6912	1842	5	water	water	NN
6912	1842	6	and	and	CC
6912	1842	7	cook	cook	NN
6912	1842	8	from	from	IN
6912	1842	9	1/2	1/2	CD
6912	1842	10	to	to	IN
6912	1842	11	8	8	CD
6912	1842	12	hours	hour	NNS
6912	1842	13	.	.	.
6912	1843	1	Usually	usually	RB
6912	1843	2	_	_	NNP
6912	1843	3	one	one	CD
6912	1843	4	teaspoonful	teaspoonful	NN
6912	1843	5	of	of	IN
6912	1843	6	salt	salt	NN
6912	1843	7	_	_	NNP
6912	1843	8	is	be	VBZ
6912	1843	9	used	use	VBN
6912	1843	10	for	for	IN
6912	1843	11	_	_	NNP
6912	1843	12	each	each	DT
6912	1843	13	cupful	cupful	NN
6912	1843	14	of	of	IN
6912	1843	15	cereal	cereal	NN
6912	1843	16	_	_	NNP
6912	1843	17	.	.	.
6912	1844	1	The	the	DT
6912	1844	2	quantity	quantity	NN
6912	1844	3	of	of	IN
6912	1844	4	water	water	NN
6912	1844	5	depends	depend	VBZ
6912	1844	6	upon	upon	IN
6912	1844	7	the	the	DT
6912	1844	8	kind	kind	NN
6912	1844	9	of	of	IN
6912	1844	10	cereal	cereal	NN
6912	1844	11	.	.	.
6912	1845	1	The	the	DT
6912	1845	2	double	double	JJ
6912	1845	3	boiler	boiler	NN
6912	1845	4	is	be	VBZ
6912	1845	5	particularly	particularly	RB
6912	1845	6	good	good	JJ
6912	1845	7	for	for	IN
6912	1845	8	cooking	cook	VBG
6912	1845	9	cereals	cereal	NNS
6912	1845	10	.	.	.
6912	1846	1	The	the	DT
6912	1846	2	_	_	NNP
6912	1846	3	fireless	fireless	NN
6912	1846	4	cooker	cooker	NN
6912	1846	5	_	_	NNP
6912	1846	6	also	also	RB
6912	1846	7	is	be	VBZ
6912	1846	8	a	a	DT
6912	1846	9	most	most	RBS
6912	1846	10	satisfactory	satisfactory	JJ
6912	1846	11	device	device	NN
6912	1846	12	for	for	IN
6912	1846	13	cooking	cook	VBG
6912	1846	14	these	these	DT
6912	1846	15	foods	food	NNS
6912	1846	16	easily	easily	RB
6912	1846	17	and	and	CC
6912	1846	18	economically	economically	RB
6912	1846	19	.	.	.
6912	1847	1	Starchy	starchy	JJ
6912	1847	2	foods	food	NNS
6912	1847	3	are	be	VBP
6912	1847	4	most	most	RBS
6912	1847	5	easily	easily	RB
6912	1847	6	digested	digest	VBN
6912	1847	7	when	when	WRB
6912	1847	8	well	well	RB
6912	1847	9	masticated	masticate	VBD
6912	1847	10	.	.	.
6912	1848	1	Dry	Dry	NNP
6912	1848	2	foods	food	NNS
6912	1848	3	require	require	VBP
6912	1848	4	more	more	JJR
6912	1848	5	mastication	mastication	NN
6912	1848	6	than	than	IN
6912	1848	7	moist	moist	JJ
6912	1848	8	foods	food	NNS
6912	1848	9	.	.	.
6912	1849	1	It	-PRON-	PRP
6912	1849	2	is	be	VBZ
6912	1849	3	well	well	RB
6912	1849	4	then	then	RB
6912	1849	5	to	to	TO
6912	1849	6	have	have	VB
6912	1849	7	the	the	DT
6912	1849	8	water	water	NN
6912	1849	9	used	use	VBN
6912	1849	10	in	in	IN
6912	1849	11	cooking	cook	VBG
6912	1849	12	the	the	DT
6912	1849	13	cereal	cereal	NN
6912	1849	14	entirely	entirely	RB
6912	1849	15	absorbed	absorb	VBN
6912	1849	16	.	.	.
6912	1850	1	If	if	IN
6912	1850	2	,	,	,
6912	1850	3	when	when	WRB
6912	1850	4	nearly	nearly	RB
6912	1850	5	done	do	VBN
6912	1850	6	,	,	,
6912	1850	7	the	the	DT
6912	1850	8	cereal	cereal	NN
6912	1850	9	is	be	VBZ
6912	1850	10	too	too	RB
6912	1850	11	moist	moist	JJ
6912	1850	12	,	,	,
6912	1850	13	uncover	uncover	VB
6912	1850	14	the	the	DT
6912	1850	15	vessel	vessel	NN
6912	1850	16	and	and	CC
6912	1850	17	cook	cook	NN
6912	1850	18	until	until	IN
6912	1850	19	the	the	DT
6912	1850	20	excess	excess	NN
6912	1850	21	of	of	IN
6912	1850	22	water	water	NN
6912	1850	23	is	be	VBZ
6912	1850	24	evaporated	evaporate	VBN
6912	1850	25	.	.	.
6912	1851	1	Care	care	NN
6912	1851	2	should	should	MD
6912	1851	3	be	be	VB
6912	1851	4	taken	take	VBN
6912	1851	5	,	,	,
6912	1851	6	however	however	RB
6912	1851	7	,	,	,
6912	1851	8	not	not	RB
6912	1851	9	to	to	TO
6912	1851	10	allow	allow	VB
6912	1851	11	a	a	DT
6912	1851	12	tough	tough	JJ
6912	1851	13	skin	skin	NN
6912	1851	14	to	to	TO
6912	1851	15	form	form	VB
6912	1851	16	on	on	IN
6912	1851	17	the	the	DT
6912	1851	18	top	top	NN
6912	1851	19	of	of	IN
6912	1851	20	the	the	DT
6912	1851	21	cereal	cereal	NN
6912	1851	22	.	.	.
6912	1852	1	This	this	DT
6912	1852	2	digests	digest	NNS
6912	1852	3	with	with	IN
6912	1852	4	difficulty	difficulty	NN
6912	1852	5	.	.	.
6912	1853	1	Its	-PRON-	PRP$
6912	1853	2	formation	formation	NN
6912	1853	3	can	can	MD
6912	1853	4	be	be	VB
6912	1853	5	prevented	prevent	VBN
6912	1853	6	by	by	IN
6912	1853	7	keeping	keep	VBG
6912	1853	8	the	the	DT
6912	1853	9	cereal	cereal	NN
6912	1853	10	covered	cover	VBN
6912	1853	11	or	or	CC
6912	1853	12	by	by	IN
6912	1853	13	stirring	stir	VBG
6912	1853	14	occasionally	occasionally	RB
6912	1853	15	.	.	.
6912	1854	1	Heat	heat	VB
6912	1854	2	ready	ready	JJ
6912	1854	3	-	-	HYPH
6912	1854	4	to	to	TO
6912	1854	5	-	-	HYPH
6912	1854	6	eat	eat	VB
6912	1854	7	cereals	cereal	NNS
6912	1854	8	in	in	IN
6912	1854	9	the	the	DT
6912	1854	10	oven	oven	NN
6912	1854	11	until	until	IN
6912	1854	12	they	-PRON-	PRP
6912	1854	13	are	be	VBP
6912	1854	14	crisp	crisp	JJ
6912	1854	15	.	.	.
6912	1855	1	ROLLED	ROLLED	NNP
6912	1855	2	OATS	OATS	NNP
6912	1855	3	OR	or	CC
6912	1855	4	WHEAT	WHEAT	NNP
6912	1855	5	3	3	CD
6912	1855	6	cupfuls	cupful	NNS
6912	1855	7	boiling	boil	VBG
6912	1855	8	water	water	NN
6912	1855	9	1	1	CD
6912	1855	10	cupful	cupful	JJ
6912	1855	11	cereal	cereal	NN
6912	1855	12	1	1	CD
6912	1855	13	teaspoonful	teaspoonful	JJ
6912	1855	14	salt	salt	NN
6912	1855	15	Prepare	Prepare	NNP
6912	1855	16	according	accord	VBG
6912	1855	17	to	to	IN
6912	1855	18	the	the	DT
6912	1855	19	general	general	JJ
6912	1855	20	directions	direction	NNS
6912	1855	21	,	,	,
6912	1855	22	cooking	cook	VBG
6912	1855	23	in	in	IN
6912	1855	24	the	the	DT
6912	1855	25	double	double	JJ
6912	1855	26	boiler	boiler	NN
6912	1855	27	at	at	IN
6912	1855	28	least	least	JJS
6912	1855	29	1	1	CD
6912	1855	30	1/2	1/2	CD
6912	1855	31	hours	hour	NNS
6912	1855	32	.	.	.
6912	1856	1	CREAM	cream	NN
6912	1856	2	OF	of	IN
6912	1856	3	WHEAT	WHEAT	NNP
6912	1856	4	OR	or	CC
6912	1856	5	WHEATENA	WHEATENA	VBD
6912	1856	6	3	3	CD
6912	1856	7	cupfuls	cupfuls	NN
6912	1856	8	boiling	boiling	NN
6912	1856	9	water	water	NN
6912	1856	10	1/2	1/2	CD
6912	1856	11	cupful	cupful	JJ
6912	1856	12	cereal	cereal	NN
6912	1856	13	1	1	CD
6912	1856	14	teaspoonful	teaspoonful	JJ
6912	1856	15	salt	salt	NN
6912	1856	16	Prepare	Prepare	NNP
6912	1856	17	according	accord	VBG
6912	1856	18	to	to	IN
6912	1856	19	the	the	DT
6912	1856	20	general	general	JJ
6912	1856	21	rule	rule	NN
6912	1856	22	,	,	,
6912	1856	23	cooking	cook	VBG
6912	1856	24	in	in	IN
6912	1856	25	the	the	DT
6912	1856	26	double	double	JJ
6912	1856	27	boiler	boiler	NN
6912	1856	28	at	at	IN
6912	1856	29	least	least	JJS
6912	1856	30	1/2	1/2	CD
6912	1856	31	hour	hour	NN
6912	1856	32	.	.	.
6912	1857	1	A	a	DT
6912	1857	2	few	few	JJ
6912	1857	3	minutes	minute	NNS
6912	1857	4	before	before	IN
6912	1857	5	taking	take	VBG
6912	1857	6	from	from	IN
6912	1857	7	the	the	DT
6912	1857	8	fire	fire	NN
6912	1857	9	,	,	,
6912	1857	10	1/2	1/2	CD
6912	1857	11	pound	pound	NN
6912	1857	12	of	of	IN
6912	1857	13	dates	date	NNS
6912	1857	14	,	,	,
6912	1857	15	cleaned	clean	VBN
6912	1857	16	,	,	,
6912	1857	17	stoned	stone	VBN
6912	1857	18	,	,	,
6912	1857	19	and	and	CC
6912	1857	20	cut	cut	VBN
6912	1857	21	into	into	IN
6912	1857	22	pieces	piece	NNS
6912	1857	23	,	,	,
6912	1857	24	may	may	MD
6912	1857	25	be	be	VB
6912	1857	26	added	add	VBN
6912	1857	27	.	.	.
6912	1858	1	Raisins	raisin	NNS
6912	1858	2	or	or	CC
6912	1858	3	figs	fig	NNS
6912	1858	4	may	may	MD
6912	1858	5	also	also	RB
6912	1858	6	be	be	VB
6912	1858	7	used	use	VBN
6912	1858	8	with	with	IN
6912	1858	9	Cream	Cream	NNP
6912	1858	10	of	of	IN
6912	1858	11	Wheat	Wheat	NNP
6912	1858	12	and	and	CC
6912	1858	13	other	other	JJ
6912	1858	14	cereals	cereal	NNS
6912	1858	15	.	.	.
6912	1859	1	QUESTIONS	QUESTIONS	NNP
6912	1859	2	How	how	WRB
6912	1859	3	would	would	MD
6912	1859	4	the	the	DT
6912	1859	5	temperature	temperature	NN
6912	1859	6	of	of	IN
6912	1859	7	boiling	boil	VBG
6912	1859	8	water	water	NN
6912	1859	9	be	be	VB
6912	1859	10	affected	affect	VBN
6912	1859	11	if	if	IN
6912	1859	12	a	a	DT
6912	1859	13	cupful	cupful	NN
6912	1859	14	of	of	IN
6912	1859	15	cereal	cereal	NN
6912	1859	16	were	be	VBD
6912	1859	17	poured	pour	VBN
6912	1859	18	into	into	IN
6912	1859	19	it	-PRON-	PRP
6912	1859	20	all	all	DT
6912	1859	21	at	at	IN
6912	1859	22	once	once	RB
6912	1859	23	?	?	.
6912	1860	1	From	from	IN
6912	1860	2	this	this	DT
6912	1860	3	explain	explain	NN
6912	1860	4	why	why	WRB
6912	1860	5	cereals	cereal	NNS
6912	1860	6	should	should	MD
6912	1860	7	be	be	VB
6912	1860	8	added	add	VBN
6912	1860	9	_	_	NNP
6912	1860	10	slowly	slowly	RB
6912	1860	11	_	_	NNP
6912	1860	12	to	to	IN
6912	1860	13	the	the	DT
6912	1860	14	boiling	boiling	NN
6912	1860	15	water	water	NN
6912	1860	16	.	.	.
6912	1861	1	Compare	compare	VB
6912	1861	2	the	the	DT
6912	1861	3	cooked	cooked	JJ
6912	1861	4	and	and	CC
6912	1861	5	uncooked	uncooked	JJ
6912	1861	6	cereal	cereal	NN
6912	1861	7	.	.	.
6912	1862	1	How	how	WRB
6912	1862	2	does	do	VBZ
6912	1862	3	it	-PRON-	PRP
6912	1862	4	change	change	VB
6912	1862	5	in	in	IN
6912	1862	6	appearance	appearance	NN
6912	1862	7	and	and	CC
6912	1862	8	quantity	quantity	NN
6912	1862	9	?	?	.
6912	1863	1	Why	why	WRB
6912	1863	2	are	be	VBP
6912	1863	3	cereals	cereal	NNS
6912	1863	4	not	not	RB
6912	1863	5	cooked	cook	VBN
6912	1863	6	entirely	entirely	RB
6912	1863	7	over	over	IN
6912	1863	8	the	the	DT
6912	1863	9	naked	naked	JJ
6912	1863	10	flame	flame	NN
6912	1863	11	?	?	.
6912	1864	1	What	what	WP
6912	1864	2	is	be	VBZ
6912	1864	3	the	the	DT
6912	1864	4	price	price	NN
6912	1864	5	,	,	,
6912	1864	6	weight	weight	NN
6912	1864	7	,	,	,
6912	1864	8	and	and	CC
6912	1864	9	measure	measure	NN
6912	1864	10	of	of	IN
6912	1864	11	a	a	DT
6912	1864	12	package	package	NN
6912	1864	13	of	of	IN
6912	1864	14	Rolled	Rolled	NNP
6912	1864	15	Oats	Oats	NNP
6912	1864	16	or	or	CC
6912	1864	17	Wheat	Wheat	NNP
6912	1864	18	?	?	.
6912	1865	1	Of	of	IN
6912	1865	2	a	a	DT
6912	1865	3	package	package	NN
6912	1865	4	of	of	IN
6912	1865	5	Cream	Cream	NNP
6912	1865	6	of	of	IN
6912	1865	7	Wheat	Wheat	NNP
6912	1865	8	or	or	CC
6912	1865	9	Wheatena	Wheatena	NNP
6912	1865	10	?	?	.
6912	1866	1	What	what	WP
6912	1866	2	is	be	VBZ
6912	1866	3	the	the	DT
6912	1866	4	cost	cost	NN
6912	1866	5	of	of	IN
6912	1866	6	the	the	DT
6912	1866	7	quantity	quantity	NN
6912	1866	8	of	of	IN
6912	1866	9	cereal	cereal	NN
6912	1866	10	indicated	indicate	VBN
6912	1866	11	in	in	IN
6912	1866	12	the	the	DT
6912	1866	13	recipes	recipe	NNS
6912	1866	14	above	above	RB
6912	1866	15	?	?	.
6912	1867	1	Calculate	calculate	VB
6912	1867	2	the	the	DT
6912	1867	3	difference	difference	NN
6912	1867	4	in	in	IN
6912	1867	5	the	the	DT
6912	1867	6	cost	cost	NN
6912	1867	7	per	per	IN
6912	1867	8	pound	pound	NN
6912	1867	9	of	of	IN
6912	1867	10	ready	ready	JJ
6912	1867	11	-	-	HYPH
6912	1867	12	to	to	TO
6912	1867	13	-	-	HYPH
6912	1867	14	eat	eat	VB
6912	1867	15	and	and	CC
6912	1867	16	uncooked	uncooked	JJ
6912	1867	17	cereals	cereal	NNS
6912	1867	18	.	.	.
6912	1868	1	LESSON	LESSON	NNP
6912	1868	2	XX	XX	NNP
6912	1868	3	CEREALS	cereal	NNS
6912	1868	4	:	:	:
6912	1868	5	RICE	rice	NN
6912	1868	6	(	(	-LRB-
6912	1868	7	A	a	NN
6912	1868	8	)	)	-RRB-
6912	1868	9	POLISHED	POLISHED	NNP
6912	1868	10	AND	and	CC
6912	1868	11	UNPOLISHED	unpolished	JJ
6912	1868	12	RICE.--At	RICE.--At	NNP
6912	1868	13	market	market	NN
6912	1868	14	one	one	CD
6912	1868	15	finds	find	VBZ
6912	1868	16	two	two	CD
6912	1868	17	kinds	kind	NNS
6912	1868	18	of	of	IN
6912	1868	19	rice,--one	rice,--one	NNP
6912	1868	20	white	white	JJ
6912	1868	21	and	and	CC
6912	1868	22	pearly	pearly	RB
6912	1868	23	in	in	IN
6912	1868	24	appearance	appearance	NN
6912	1868	25	called	call	VBN
6912	1868	26	_	_	NNP
6912	1868	27	polished	polish	VBD
6912	1868	28	_	_	NNP
6912	1868	29	rice	rice	NN
6912	1868	30	,	,	,
6912	1868	31	and	and	CC
6912	1868	32	the	the	DT
6912	1868	33	other	other	JJ
6912	1868	34	,	,	,
6912	1868	35	gray	gray	JJ
6912	1868	36	or	or	CC
6912	1868	37	brown	brown	JJ
6912	1868	38	and	and	CC
6912	1868	39	lusterless	lusterless	JJ
6912	1868	40	called	call	VBN
6912	1868	41	_	_	NNP
6912	1868	42	unpolished	unpolished	JJ
6912	1868	43	_	_	NNP
6912	1868	44	rice	rice	NN
6912	1868	45	.	.	.
6912	1869	1	In	in	IN
6912	1869	2	preparing	prepare	VBG
6912	1869	3	rice	rice	NN
6912	1869	4	for	for	IN
6912	1869	5	market	market	NN
6912	1869	6	,	,	,
6912	1869	7	the	the	DT
6912	1869	8	outer	outer	JJ
6912	1869	9	husks	husk	NNS
6912	1869	10	of	of	IN
6912	1869	11	the	the	DT
6912	1869	12	grain	grain	NN
6912	1869	13	are	be	VBP
6912	1869	14	removed	remove	VBN
6912	1869	15	and	and	CC
6912	1869	16	the	the	DT
6912	1869	17	rice	rice	NN
6912	1869	18	is	be	VBZ
6912	1869	19	cleaned	clean	VBN
6912	1869	20	.	.	.
6912	1870	1	It	-PRON-	PRP
6912	1870	2	may	may	MD
6912	1870	3	then	then	RB
6912	1870	4	be	be	VB
6912	1870	5	sold	sell	VBN
6912	1870	6	as	as	IN
6912	1870	7	unpolished	unpolished	JJ
6912	1870	8	rice	rice	NN
6912	1870	9	or	or	CC
6912	1870	10	it	-PRON-	PRP
6912	1870	11	may	may	MD
6912	1870	12	be	be	VB
6912	1870	13	further	further	RB
6912	1870	14	treated	treat	VBN
6912	1870	15	by	by	IN
6912	1870	16	rubbing	rub	VBG
6912	1870	17	or	or	CC
6912	1870	18	polishing	polish	VBG
6912	1870	19	to	to	TO
6912	1870	20	make	make	VB
6912	1870	21	it	-PRON-	PRP
6912	1870	22	ready	ready	JJ
6912	1870	23	for	for	IN
6912	1870	24	market	market	NN
6912	1870	25	.	.	.
6912	1871	1	Rice	rice	NN
6912	1871	2	is	be	VBZ
6912	1871	3	subjected	subject	VBN
6912	1871	4	to	to	IN
6912	1871	5	this	this	DT
6912	1871	6	latter	latter	JJ
6912	1871	7	process	process	NN
6912	1871	8	merely	merely	RB
6912	1871	9	to	to	TO
6912	1871	10	satisfy	satisfy	VB
6912	1871	11	the	the	DT
6912	1871	12	demand	demand	NN
6912	1871	13	of	of	IN
6912	1871	14	purchasers	purchaser	NNS
6912	1871	15	.	.	.
6912	1872	1	The	the	DT
6912	1872	2	food	food	NN
6912	1872	3	value	value	NN
6912	1872	4	of	of	IN
6912	1872	5	polished	polished	JJ
6912	1872	6	rice	rice	NN
6912	1872	7	is	be	VBZ
6912	1872	8	inferior	inferior	JJ
6912	1872	9	to	to	IN
6912	1872	10	that	that	DT
6912	1872	11	of	of	IN
6912	1872	12	the	the	DT
6912	1872	13	unpolished	unpolished	JJ
6912	1872	14	grain	grain	NN
6912	1872	15	.	.	.
6912	1873	1	Much	much	JJ
6912	1873	2	valuable	valuable	JJ
6912	1873	3	ash	ash	NN
6912	1873	4	and	and	CC
6912	1873	5	other	other	JJ
6912	1873	6	material	material	NN
6912	1873	7	are	be	VBP
6912	1873	8	lost	lose	VBN
6912	1873	9	.	.	.
6912	1874	1	Indeed	indeed	RB
6912	1874	2	,	,	,
6912	1874	3	a	a	DT
6912	1874	4	certain	certain	JJ
6912	1874	5	disease	disease	NN
6912	1874	6	,	,	,
6912	1874	7	[	[	-LRB-
6912	1874	8	Footnote	footnote	NN
6912	1874	9	22	22	CD
6912	1874	10	:	:	:
6912	1874	11	Beri	Beri	NNP
6912	1874	12	-	-	HYPH
6912	1874	13	beri	beri	NNP
6912	1874	14	,	,	,
6912	1874	15	a	a	DT
6912	1874	16	disease	disease	NN
6912	1874	17	common	common	JJ
6912	1874	18	among	among	IN
6912	1874	19	those	those	DT
6912	1874	20	inhabitants	inhabitant	NNS
6912	1874	21	of	of	IN
6912	1874	22	Oriental	oriental	JJ
6912	1874	23	countries	country	NNS
6912	1874	24	whose	whose	WP$
6912	1874	25	diet	diet	NN
6912	1874	26	consists	consist	VBZ
6912	1874	27	almost	almost	RB
6912	1874	28	entirely	entirely	RB
6912	1874	29	of	of	IN
6912	1874	30	polished	polished	JJ
6912	1874	31	rice	rice	NN
6912	1874	32	and	and	CC
6912	1874	33	fish	fish	NN
6912	1874	34	.	.	.
6912	1874	35	]	]	-RRB-
6912	1875	1	due	due	JJ
6912	1875	2	to	to	IN
6912	1875	3	improper	improper	JJ
6912	1875	4	nourishment	nourishment	NN
6912	1875	5	,	,	,
6912	1875	6	has	have	VBZ
6912	1875	7	been	be	VBN
6912	1875	8	cured	cure	VBN
6912	1875	9	by	by	IN
6912	1875	10	giving	give	VBG
6912	1875	11	the	the	DT
6912	1875	12	sufferer	sufferer	NN
6912	1875	13	rice	rice	NN
6912	1875	14	polishings	polishing	NNS
6912	1875	15	.	.	.
6912	1876	1	The	the	DT
6912	1876	2	flavor	flavor	NN
6912	1876	3	of	of	IN
6912	1876	4	rice	rice	NN
6912	1876	5	is	be	VBZ
6912	1876	6	also	also	RB
6912	1876	7	impaired	impair	VBN
6912	1876	8	by	by	IN
6912	1876	9	polishing	polish	VBG
6912	1876	10	it	-PRON-	PRP
6912	1876	11	.	.	.
6912	1877	1	Unpolished	unpolished	JJ
6912	1877	2	rice	rice	NN
6912	1877	3	is	be	VBZ
6912	1877	4	much	much	RB
6912	1877	5	the	the	DT
6912	1877	6	more	more	RBR
6912	1877	7	valuable	valuable	JJ
6912	1877	8	food	food	NN
6912	1877	9	.	.	.
6912	1878	1	It	-PRON-	PRP
6912	1878	2	requires	require	VBZ
6912	1878	3	,	,	,
6912	1878	4	however	however	RB
6912	1878	5	,	,	,
6912	1878	6	longer	long	RBR
6912	1878	7	cooking	cook	VBG
6912	1878	8	than	than	IN
6912	1878	9	polished	polished	JJ
6912	1878	10	rice	rice	NN
6912	1878	11	.	.	.
6912	1879	1	Soaking	soak	VBG
6912	1879	2	in	in	IN
6912	1879	3	water	water	NN
6912	1879	4	before	before	IN
6912	1879	5	cooking	cooking	NN
6912	1879	6	shortens	shorten	VBZ
6912	1879	7	the	the	DT
6912	1879	8	length	length	NN
6912	1879	9	of	of	IN
6912	1879	10	time	time	NN
6912	1879	11	required	require	VBN
6912	1879	12	for	for	IN
6912	1879	13	cooking	cooking	NN
6912	1879	14	.	.	.
6912	1880	1	TO	to	IN
6912	1880	2	CLEAN	CLEAN	NNP
6912	1880	3	RICE.--To	RICE.--To	NNP
6912	1880	4	wash	wash	NN
6912	1880	5	rice	rice	NN
6912	1880	6	,	,	,
6912	1880	7	put	put	VBD
6912	1880	8	it	-PRON-	PRP
6912	1880	9	in	in	IN
6912	1880	10	a	a	DT
6912	1880	11	strainer	strainer	NN
6912	1880	12	and	and	CC
6912	1880	13	allow	allow	VB
6912	1880	14	the	the	DT
6912	1880	15	water	water	NN
6912	1880	16	from	from	IN
6912	1880	17	a	a	DT
6912	1880	18	faucet	faucet	NN
6912	1880	19	to	to	TO
6912	1880	20	run	run	VB
6912	1880	21	through	through	IN
6912	1880	22	the	the	DT
6912	1880	23	strainer	strainer	NN
6912	1880	24	.	.	.
6912	1881	1	Rub	rub	VB
6912	1881	2	the	the	DT
6912	1881	3	rice	rice	NN
6912	1881	4	between	between	IN
6912	1881	5	the	the	DT
6912	1881	6	hands	hand	NNS
6912	1881	7	.	.	.
6912	1882	1	RICE	RICE	NNP
6912	1882	2	(	(	-LRB-
6912	1882	3	cooked	cook	VBN
6912	1882	4	over	over	IN
6912	1882	5	boiling	boiling	NN
6912	1882	6	water	water	NN
6912	1882	7	)	)	-RRB-
6912	1882	8	3	3	CD
6912	1882	9	cupfuls	cupfuls	NN
6912	1882	10	boiling	boiling	NN
6912	1882	11	water	water	NN
6912	1882	12	1	1	CD
6912	1882	13	teaspoonful	teaspoonful	JJ
6912	1882	14	salt	salt	NN
6912	1882	15	1	1	CD
6912	1882	16	cupful	cupful	JJ
6912	1882	17	rice	rice	NN
6912	1882	18	Follow	Follow	NNP
6912	1882	19	the	the	DT
6912	1882	20	General	General	NNP
6912	1882	21	Rules	Rules	NNPS
6912	1882	22	for	for	IN
6912	1882	23	Cooking	Cooking	NNP
6912	1882	24	Cereals	Cereals	NNPS
6912	1882	25	;	;	:
6912	1882	26	when	when	WRB
6912	1882	27	the	the	DT
6912	1882	28	rice	rice	NN
6912	1882	29	is	be	VBZ
6912	1882	30	added	add	VBN
6912	1882	31	to	to	IN
6912	1882	32	the	the	DT
6912	1882	33	boiling	boiling	NN
6912	1882	34	water	water	NN
6912	1882	35	,	,	,
6912	1882	36	stir	stir	VB
6912	1882	37	it	-PRON-	PRP
6912	1882	38	to	to	TO
6912	1882	39	prevent	prevent	VB
6912	1882	40	adhering	adhere	VBG
6912	1882	41	to	to	IN
6912	1882	42	the	the	DT
6912	1882	43	pan	pan	NN
6912	1882	44	.	.	.
6912	1883	1	Cook	cook	VB
6912	1883	2	over	over	IN
6912	1883	3	hot	hot	JJ
6912	1883	4	water	water	NN
6912	1883	5	,	,	,
6912	1883	6	_	_	NNP
6912	1883	7	i.e.	i.e.	FW
6912	1883	8	_	_	NNP
6912	1883	9	in	in	IN
6912	1883	10	a	a	DT
6912	1883	11	double	double	JJ
6912	1883	12	boiler	boiler	NN
6912	1883	13	,	,	,
6912	1883	14	until	until	IN
6912	1883	15	the	the	DT
6912	1883	16	grains	grain	NNS
6912	1883	17	are	be	VBP
6912	1883	18	soft	soft	JJ
6912	1883	19	(	(	-LRB-
6912	1883	20	usually	usually	RB
6912	1883	21	about	about	IN
6912	1883	22	45	45	CD
6912	1883	23	minutes	minute	NNS
6912	1883	24	)	)	-RRB-
6912	1883	25	.	.	.
6912	1884	1	The	the	DT
6912	1884	2	above	above	JJ
6912	1884	3	ingredients	ingredient	NNS
6912	1884	4	may	may	MD
6912	1884	5	be	be	VB
6912	1884	6	placed	place	VBN
6912	1884	7	in	in	IN
6912	1884	8	a	a	DT
6912	1884	9	steamer	steamer	NN
6912	1884	10	(	(	-LRB-
6912	1884	11	see	see	VB
6912	1884	12	Figure	Figure	NNP
6912	1884	13	31	31	CD
6912	1884	14	)	)	-RRB-
6912	1884	15	and	and	CC
6912	1884	16	cooked	cook	VBN
6912	1884	17	in	in	IN
6912	1884	18	steam	steam	NN
6912	1884	19	until	until	IN
6912	1884	20	the	the	DT
6912	1884	21	rice	rice	NN
6912	1884	22	grains	grain	NNS
6912	1884	23	are	be	VBP
6912	1884	24	tender	tender	JJ
6912	1884	25	.	.	.
6912	1885	1	It	-PRON-	PRP
6912	1885	2	is	be	VBZ
6912	1885	3	then	then	RB
6912	1885	4	called	call	VBN
6912	1885	5	_	_	NNP
6912	1885	6	Steamed	Steamed	NNP
6912	1885	7	Rice	Rice	NNP
6912	1885	8	_	_	NNP
6912	1885	9	.	.	.
6912	1886	1	Rice	rice	NN
6912	1886	2	is	be	VBZ
6912	1886	3	most	most	RBS
6912	1886	4	palatable	palatable	JJ
6912	1886	5	combined	combine	VBN
6912	1886	6	with	with	IN
6912	1886	7	various	various	JJ
6912	1886	8	fruits	fruit	NNS
6912	1886	9	.	.	.
6912	1887	1	ENERGY	ENERGY	NNP
6912	1887	2	-	-	HYPH
6912	1887	3	GIVING	giving	NN
6912	1887	4	OR	or	CC
6912	1887	5	FUEL	fuel	NN
6912	1887	6	FOODS	food	NNS
6912	1887	7	[	[	-LRB-
6912	1887	8	Illustration	illustration	NN
6912	1887	9	:	:	:
6912	1887	10	FIGURE	FIGURE	NNP
6912	1887	11	24	24	CD
6912	1887	12	-	-	HYPH
6912	1887	13	-A	-A	NNS
6912	1887	14	CUPFUL	cupful	NN
6912	1887	15	OF	of	IN
6912	1887	16	RICE	rice	NN
6912	1887	17	BEFORE	before	IN
6912	1887	18	AND	and	CC
6912	1887	19	AFTER	after	IN
6912	1887	20	BOILING	boil	VBG
6912	1887	21	The	the	DT
6912	1887	22	large	large	JJ
6912	1887	23	utensil	utensil	NN
6912	1887	24	was	be	VBD
6912	1887	25	required	require	VBN
6912	1887	26	to	to	TO
6912	1887	27	boil	boil	VB
6912	1887	28	it	-PRON-	PRP
6912	1887	29	,	,	,
6912	1887	30	the	the	DT
6912	1887	31	water	water	NN
6912	1887	32	drained	drain	VBD
6912	1887	33	from	from	IN
6912	1887	34	it	-PRON-	PRP
6912	1887	35	is	be	VBZ
6912	1887	36	in	in	IN
6912	1887	37	the	the	DT
6912	1887	38	jar	jar	NN
6912	1887	39	]	]	-RRB-
6912	1887	40	BOILED	BOILED	NNP
6912	1887	41	RICE	RICE	NNP
6912	1887	42	[	[	-LRB-
6912	1887	43	Footnote	Footnote	NNP
6912	1887	44	23	23	CD
6912	1887	45	:	:	:
6912	1887	46	Reserve	reserve	VB
6912	1887	47	some	some	DT
6912	1887	48	of	of	IN
6912	1887	49	the	the	DT
6912	1887	50	cooked	cooked	JJ
6912	1887	51	rice	rice	NN
6912	1887	52	of	of	IN
6912	1887	53	this	this	DT
6912	1887	54	lesson	lesson	NN
6912	1887	55	for	for	IN
6912	1887	56	the	the	DT
6912	1887	57	following	follow	VBG
6912	1887	58	lesson	lesson	NN
6912	1887	59	.	.	.
6912	1887	60	]	]	-RRB-
6912	1888	1	3	3	CD
6912	1888	2	quarts	quart	NNS
6912	1888	3	boiling	boil	VBG
6912	1888	4	water	water	NN
6912	1888	5	1	1	CD
6912	1888	6	cupful	cupful	JJ
6912	1888	7	rice	rice	NN
6912	1888	8	2	2	CD
6912	1888	9	teaspoonfuls	teaspoonful	NNS
6912	1888	10	salt	salt	NN
6912	1888	11	Add	add	VB
6912	1888	12	the	the	DT
6912	1888	13	salt	salt	NN
6912	1888	14	to	to	IN
6912	1888	15	the	the	DT
6912	1888	16	boiling	boiling	NN
6912	1888	17	water	water	NN
6912	1888	18	.	.	.
6912	1889	1	When	when	WRB
6912	1889	2	the	the	DT
6912	1889	3	water	water	NN
6912	1889	4	boils	boil	VBZ
6912	1889	5	rapidly	rapidly	RB
6912	1889	6	,	,	,
6912	1889	7	add	add	VB
6912	1889	8	the	the	DT
6912	1889	9	rice	rice	NN
6912	1889	10	slowly	slowly	RB
6912	1889	11	,	,	,
6912	1889	12	so	so	IN
6912	1889	13	that	that	IN
6912	1889	14	the	the	DT
6912	1889	15	water	water	NN
6912	1889	16	does	do	VBZ
6912	1889	17	not	not	RB
6912	1889	18	stop	stop	VB
6912	1889	19	boiling	boil	VBG
6912	1889	20	.	.	.
6912	1890	1	Boil	Boil	NNP
6912	1890	2	_	_	NNP
6912	1890	3	rapidly	rapidly	RB
6912	1890	4	_	_	NNP
6912	1890	5	for	for	IN
6912	1890	6	20	20	CD
6912	1890	7	minutes	minute	NNS
6912	1890	8	or	or	CC
6912	1890	9	until	until	IN
6912	1890	10	the	the	DT
6912	1890	11	grains	grain	NNS
6912	1890	12	are	be	VBP
6912	1890	13	soft	soft	JJ
6912	1890	14	.	.	.
6912	1891	1	Turn	turn	VB
6912	1891	2	into	into	IN
6912	1891	3	a	a	DT
6912	1891	4	colander	colander	NN
6912	1891	5	or	or	CC
6912	1891	6	strainer	strainer	NN
6912	1891	7	to	to	TO
6912	1891	8	drain	drain	VB
6912	1891	9	.	.	.
6912	1892	1	Rinse	rinse	NN
6912	1892	2	with	with	IN
6912	1892	3	hot	hot	JJ
6912	1892	4	water	water	NN
6912	1892	5	,	,	,
6912	1892	6	drain	drain	VB
6912	1892	7	well	well	RB
6912	1892	8	,	,	,
6912	1892	9	then	then	RB
6912	1892	10	sprinkle	sprinkle	VB
6912	1892	11	with	with	IN
6912	1892	12	salt	salt	NN
6912	1892	13	.	.	.
6912	1893	1	Save	save	VB
6912	1893	2	the	the	DT
6912	1893	3	water	water	NN
6912	1893	4	from	from	IN
6912	1893	5	the	the	DT
6912	1893	6	Boiled	Boiled	NNP
6912	1893	7	Rice	Rice	NNP
6912	1893	8	for	for	IN
6912	1893	9	the	the	DT
6912	1893	10	experiment	experiment	NN
6912	1893	11	below	below	RB
6912	1893	12	and	and	CC
6912	1893	13	for	for	IN
6912	1893	14	preparing	prepare	VBG
6912	1893	15	Cheese	Cheese	NNP
6912	1893	16	Sauce	Sauce	NNP
6912	1893	17	for	for	IN
6912	1893	18	class	class	NN
6912	1893	19	work	work	NN
6912	1893	20	.	.	.
6912	1894	1	When	when	WRB
6912	1894	2	the	the	DT
6912	1894	3	rice	rice	NN
6912	1894	4	is	be	VBZ
6912	1894	5	boiling	boil	VBG
6912	1894	6	,	,	,
6912	1894	7	decide	decide	VB
6912	1894	8	whether	whether	IN
6912	1894	9	or	or	CC
6912	1894	10	not	not	RB
6912	1894	11	it	-PRON-	PRP
6912	1894	12	should	should	MD
6912	1894	13	be	be	VB
6912	1894	14	covered	cover	VBN
6912	1894	15	tightly	tightly	RB
6912	1894	16	.	.	.
6912	1895	1	EXPERIMENT	EXPERIMENT	NNP
6912	1895	2	20	20	CD
6912	1895	3	THE	the	DT
6912	1895	4	DIFFERENCE	difference	NN
6912	1895	5	IN	in	IN
6912	1895	6	NUTRITIVE	nutritive	JJ
6912	1895	7	VALUE	value	NN
6912	1895	8	OF	of	IN
6912	1895	9	BOILED	BOILED	NNP
6912	1895	10	RICE	RICE	NNP
6912	1895	11	AND	and	CC
6912	1895	12	RICE	rice	NN
6912	1895	13	COOKED	cooked	NN
6912	1895	14	OVER	over	IN
6912	1895	15	BOILING	boiling	NN
6912	1895	16	WATER	water	NN
6912	1895	17	--	--	:
6912	1895	18	Pour	pour	VB
6912	1895	19	a	a	DT
6912	1895	20	little	little	JJ
6912	1895	21	of	of	IN
6912	1895	22	the	the	DT
6912	1895	23	water	water	NN
6912	1895	24	from	from	IN
6912	1895	25	the	the	DT
6912	1895	26	boiled	boil	VBN
6912	1895	27	rice	rice	NN
6912	1895	28	into	into	IN
6912	1895	29	a	a	DT
6912	1895	30	test	test	NN
6912	1895	31	tube	tube	NN
6912	1895	32	.	.	.
6912	1896	1	Cool	cool	VB
6912	1896	2	the	the	DT
6912	1896	3	rice	rice	NN
6912	1896	4	water	water	NN
6912	1896	5	and	and	CC
6912	1896	6	test	test	VB
6912	1896	7	it	-PRON-	PRP
6912	1896	8	with	with	IN
6912	1896	9	iodine	iodine	NN
6912	1896	10	for	for	IN
6912	1896	11	starch	starch	NN
6912	1896	12	.	.	.
6912	1897	1	Is	be	VBZ
6912	1897	2	any	any	DT
6912	1897	3	of	of	IN
6912	1897	4	the	the	DT
6912	1897	5	starch	starch	NN
6912	1897	6	from	from	IN
6912	1897	7	rice	rice	NN
6912	1897	8	cooked	cook	VBN
6912	1897	9	over	over	IN
6912	1897	10	boiling	boil	VBG
6912	1897	11	water	water	NN
6912	1897	12	wasted	waste	VBN
6912	1897	13	?	?	.
6912	1898	1	Which	which	WDT
6912	1898	2	method	method	NN
6912	1898	3	of	of	IN
6912	1898	4	cooking	cook	VBG
6912	1898	5	rice	rice	NN
6912	1898	6	leaves	leave	VBZ
6912	1898	7	more	more	JJR
6912	1898	8	nutriment	nutriment	NN
6912	1898	9	in	in	IN
6912	1898	10	the	the	DT
6912	1898	11	cooked	cooked	JJ
6912	1898	12	product	product	NN
6912	1898	13	?	?	.
6912	1899	1	CHEESE	CHEESE	NNP
6912	1899	2	SAUCE	SAUCE	NNP
6912	1899	3	(	(	-LRB-
6912	1899	4	made	make	VBN
6912	1899	5	with	with	IN
6912	1899	6	rice	rice	NN
6912	1899	7	water	water	NN
6912	1899	8	)	)	-RRB-
6912	1899	9	1	1	CD
6912	1899	10	pint	pint	NN
6912	1899	11	rice	rice	NN
6912	1899	12	water	water	NN
6912	1899	13	1	1	CD
6912	1899	14	tablespoonful	tablespoonful	JJ
6912	1899	15	corn	corn	NN
6912	1899	16	-	-	HYPH
6912	1899	17	starch	starch	NN
6912	1899	18	1	1	CD
6912	1899	19	teaspoonful	teaspoonful	JJ
6912	1899	20	salt	salt	NN
6912	1899	21	1/4	1/4	CD
6912	1899	22	teaspoonful	teaspoonful	JJ
6912	1899	23	mustard	mustard	NN
6912	1899	24	1/6	1/6	CD
6912	1899	25	teaspoonful	teaspoonful	JJ
6912	1899	26	paprika	paprika	NNS
6912	1899	27	1/2	1/2	CD
6912	1899	28	cupful	cupful	JJ
6912	1899	29	cheese	cheese	NN
6912	1899	30	grated	grate	VBD
6912	1899	31	or	or	CC
6912	1899	32	cut	cut	VBN
6912	1899	33	into	into	IN
6912	1899	34	pieces	piece	NNS
6912	1899	35	Mix	mix	VB
6912	1899	36	the	the	DT
6912	1899	37	corn	corn	NN
6912	1899	38	-	-	HYPH
6912	1899	39	starch	starch	NN
6912	1899	40	with	with	IN
6912	1899	41	about	about	RB
6912	1899	42	2	2	CD
6912	1899	43	tablespoonfuls	tablespoonful	NNS
6912	1899	44	of	of	IN
6912	1899	45	cold	cold	JJ
6912	1899	46	rice	rice	NN
6912	1899	47	water	water	NN
6912	1899	48	.	.	.
6912	1900	1	Heat	heat	VB
6912	1900	2	the	the	DT
6912	1900	3	remainder	remainder	NN
6912	1900	4	of	of	IN
6912	1900	5	the	the	DT
6912	1900	6	liquid	liquid	NN
6912	1900	7	.	.	.
6912	1901	1	Add	add	VB
6912	1901	2	the	the	DT
6912	1901	3	corn	corn	NN
6912	1901	4	-	-	HYPH
6912	1901	5	starch	starch	NN
6912	1901	6	mixture	mixture	NN
6912	1901	7	to	to	IN
6912	1901	8	the	the	DT
6912	1901	9	hot	hot	JJ
6912	1901	10	rice	rice	NN
6912	1901	11	water	water	NN
6912	1901	12	.	.	.
6912	1902	1	Stir	stir	VB
6912	1902	2	and	and	CC
6912	1902	3	cook	cook	VB
6912	1902	4	for	for	IN
6912	1902	5	about	about	RB
6912	1902	6	10	10	CD
6912	1902	7	minutes	minute	NNS
6912	1902	8	.	.	.
6912	1903	1	Then	then	RB
6912	1903	2	add	add	VB
6912	1903	3	the	the	DT
6912	1903	4	seasonings	seasoning	NNS
6912	1903	5	and	and	CC
6912	1903	6	cheese	cheese	NN
6912	1903	7	.	.	.
6912	1904	1	Continue	continue	VB
6912	1904	2	stirring	stir	VBG
6912	1904	3	and	and	CC
6912	1904	4	cooking	cooking	NN
6912	1904	5	until	until	IN
6912	1904	6	the	the	DT
6912	1904	7	cheese	cheese	NN
6912	1904	8	is	be	VBZ
6912	1904	9	blended	blend	VBN
6912	1904	10	with	with	IN
6912	1904	11	the	the	DT
6912	1904	12	other	other	JJ
6912	1904	13	ingredients	ingredient	NNS
6912	1904	14	.	.	.
6912	1905	1	Serve	serve	VB
6912	1905	2	hot	hot	RB
6912	1905	3	over	over	IN
6912	1905	4	cooked	cook	VBN
6912	1905	5	rice	rice	NN
6912	1905	6	.	.	.
6912	1906	1	One	one	CD
6912	1906	2	cupful	cupful	NN
6912	1906	3	of	of	IN
6912	1906	4	tomatoes	tomato	NNS
6912	1906	5	or	or	CC
6912	1906	6	a	a	DT
6912	1906	7	small	small	JJ
6912	1906	8	quantity	quantity	NN
6912	1906	9	of	of	IN
6912	1906	10	pimentos	pimento	NNS
6912	1906	11	(	(	-LRB-
6912	1906	12	cut	cut	VBN
6912	1906	13	into	into	IN
6912	1906	14	pieces	piece	NNS
6912	1906	15	)	)	-RRB-
6912	1906	16	may	may	MD
6912	1906	17	be	be	VB
6912	1906	18	added	add	VBN
6912	1906	19	along	along	IN
6912	1906	20	with	with	IN
6912	1906	21	the	the	DT
6912	1906	22	cheese	cheese	NN
6912	1906	23	to	to	IN
6912	1906	24	the	the	DT
6912	1906	25	sauce	sauce	NN
6912	1906	26	.	.	.
6912	1907	1	If	if	IN
6912	1907	2	pimentos	pimento	NNS
6912	1907	3	are	be	VBP
6912	1907	4	used	use	VBN
6912	1907	5	,	,	,
6912	1907	6	the	the	DT
6912	1907	7	paprika	paprika	NNS
6912	1907	8	should	should	MD
6912	1907	9	be	be	VB
6912	1907	10	omitted	omit	VBN
6912	1907	11	.	.	.
6912	1908	1	QUESTIONS	QUESTIONS	NNP
6912	1908	2	How	how	WRB
6912	1908	3	is	be	VBZ
6912	1908	4	rice	rice	NN
6912	1908	5	tested	test	VBN
6912	1908	6	for	for	IN
6912	1908	7	sufficient	sufficient	JJ
6912	1908	8	cooking	cooking	NN
6912	1908	9	?	?	.
6912	1909	1	Why	why	WRB
6912	1909	2	does	do	VBZ
6912	1909	3	rice	rice	NN
6912	1909	4	take	take	VB
6912	1909	5	a	a	DT
6912	1909	6	shorter	short	JJR
6912	1909	7	time	time	NN
6912	1909	8	to	to	TO
6912	1909	9	cook	cook	VB
6912	1909	10	than	than	IN
6912	1909	11	most	most	JJS
6912	1909	12	of	of	IN
6912	1909	13	the	the	DT
6912	1909	14	wheat	wheat	NN
6912	1909	15	and	and	CC
6912	1909	16	oat	oat	NN
6912	1909	17	foods	food	NNS
6912	1909	18	?	?	.
6912	1910	1	(	(	-LRB-
6912	1910	2	See	see	VB
6912	1910	3	_	_	NNP
6912	1910	4	Cereals	Cereals	NNP
6912	1910	5	_	_	NNP
6912	1910	6	.	.	.
6912	1910	7	)	)	-RRB-
6912	1911	1	Note	note	VB
6912	1911	2	the	the	DT
6912	1911	3	difference	difference	NN
6912	1911	4	in	in	IN
6912	1911	5	the	the	DT
6912	1911	6	quantity	quantity	NN
6912	1911	7	of	of	IN
6912	1911	8	water	water	NN
6912	1911	9	used	use	VBN
6912	1911	10	for	for	IN
6912	1911	11	boiled	boil	VBN
6912	1911	12	rice	rice	NN
6912	1911	13	and	and	CC
6912	1911	14	for	for	IN
6912	1911	15	rice	rice	NN
6912	1911	16	cooked	cook	VBN
6912	1911	17	over	over	IN
6912	1911	18	boiling	boiling	NN
6912	1911	19	water	water	NN
6912	1911	20	.	.	.
6912	1912	1	Note	note	VB
6912	1912	2	that	that	IN
6912	1912	3	the	the	DT
6912	1912	4	saucepan	saucepan	NN
6912	1912	5	is	be	VBZ
6912	1912	6	used	use	VBN
6912	1912	7	for	for	IN
6912	1912	8	cooking	cook	VBG
6912	1912	9	one	one	CD
6912	1912	10	and	and	CC
6912	1912	11	the	the	DT
6912	1912	12	double	double	JJ
6912	1912	13	boiler	boiler	NN
6912	1912	14	for	for	IN
6912	1912	15	cooking	cook	VBG
6912	1912	16	the	the	DT
6912	1912	17	other	other	JJ
6912	1912	18	.	.	.
6912	1913	1	From	from	IN
6912	1913	2	this	this	DT
6912	1913	3	explain	explain	VB
6912	1913	4	the	the	DT
6912	1913	5	reason	reason	NN
6912	1913	6	for	for	IN
6912	1913	7	the	the	DT
6912	1913	8	difference	difference	NN
6912	1913	9	in	in	IN
6912	1913	10	the	the	DT
6912	1913	11	quantity	quantity	NN
6912	1913	12	of	of	IN
6912	1913	13	water	water	NN
6912	1913	14	used	use	VBN
6912	1913	15	.	.	.
6912	1914	1	Which	which	WDT
6912	1914	2	method	method	NN
6912	1914	3	of	of	IN
6912	1914	4	cooking	cook	VBG
6912	1914	5	rice	rice	NN
6912	1914	6	takes	take	VBZ
6912	1914	7	longer	long	RBR
6912	1914	8	?	?	.
6912	1915	1	Explain	explain	VB
6912	1915	2	the	the	DT
6912	1915	3	difference	difference	NN
6912	1915	4	in	in	IN
6912	1915	5	the	the	DT
6912	1915	6	length	length	NN
6912	1915	7	of	of	IN
6912	1915	8	time	time	NN
6912	1915	9	of	of	IN
6912	1915	10	cooking	cooking	NN
6912	1915	11	.	.	.
6912	1916	1	Measure	measure	VB
6912	1916	2	the	the	DT
6912	1916	3	rice	rice	NN
6912	1916	4	after	after	IN
6912	1916	5	cooking	cooking	NN
6912	1916	6	.	.	.
6912	1917	1	How	how	WRB
6912	1917	2	much	much	JJ
6912	1917	3	has	have	VBZ
6912	1917	4	it	-PRON-	PRP
6912	1917	5	increased	increase	VBN
6912	1917	6	in	in	IN
6912	1917	7	bulk	bulk	NN
6912	1917	8	?	?	.
6912	1918	1	If	if	IN
6912	1918	2	one	one	CD
6912	1918	3	desired	desire	VBD
6912	1918	4	2	2	CD
6912	1918	5	cupfuls	cupful	NNS
6912	1918	6	of	of	IN
6912	1918	7	cooked	cooked	JJ
6912	1918	8	rice	rice	NN
6912	1918	9	,	,	,
6912	1918	10	how	how	WRB
6912	1918	11	much	much	JJ
6912	1918	12	uncooked	uncooked	JJ
6912	1918	13	rice	rice	NN
6912	1918	14	should	should	MD
6912	1918	15	be	be	VB
6912	1918	16	used	use	VBN
6912	1918	17	?	?	.
6912	1919	1	Compare	compare	VB
6912	1919	2	the	the	DT
6912	1919	3	individual	individual	JJ
6912	1919	4	grains	grain	NNS
6912	1919	5	of	of	IN
6912	1919	6	rice	rice	NN
6912	1919	7	cooked	cook	VBN
6912	1919	8	in	in	IN
6912	1919	9	boiling	boil	VBG
6912	1919	10	water	water	NN
6912	1919	11	and	and	CC
6912	1919	12	rice	rice	NN
6912	1919	13	cooked	cook	VBN
6912	1919	14	over	over	IN
6912	1919	15	boiling	boil	VBG
6912	1919	16	water,--are	water,--are	$
6912	1919	17	the	the	DT
6912	1919	18	grains	grain	NNS
6912	1919	19	separated	separate	VBD
6912	1919	20	or	or	CC
6912	1919	21	pasted	paste	VBN
6912	1919	22	together	together	RB
6912	1919	23	?	?	.
6912	1920	1	Explain	explain	VB
6912	1920	2	the	the	DT
6912	1920	3	difference	difference	NN
6912	1920	4	in	in	IN
6912	1920	5	appearance	appearance	NN
6912	1920	6	.	.	.
6912	1921	1	What	what	WDT
6912	1921	2	ingredients	ingredient	NNS
6912	1921	3	do	do	VBP
6912	1921	4	cereals	cereal	NNS
6912	1921	5	contain	contain	VB
6912	1921	6	that	that	WDT
6912	1921	7	make	make	VBP
6912	1921	8	it	-PRON-	PRP
6912	1921	9	possible	possible	JJ
6912	1921	10	to	to	TO
6912	1921	11	mold	mold	VB
6912	1921	12	them	-PRON-	PRP
6912	1921	13	(	(	-LRB-
6912	1921	14	see	see	VB
6912	1921	15	Experiment	Experiment	NNP
6912	1921	16	17	17	CD
6912	1921	17	)	)	-RRB-
6912	1921	18	?	?	.
6912	1922	1	Which	which	WDT
6912	1922	2	is	be	VBZ
6912	1922	3	the	the	DT
6912	1922	4	better	well	JJR
6912	1922	5	for	for	IN
6912	1922	6	molding,--boiled	molding,--boiled	JJ
6912	1922	7	rice	rice	NN
6912	1922	8	or	or	CC
6912	1922	9	rice	rice	NN
6912	1922	10	cooked	cook	VBN
6912	1922	11	over	over	IN
6912	1922	12	boiling	boiling	NN
6912	1922	13	water	water	NN
6912	1922	14	?	?	.
6912	1923	1	Why	why	WRB
6912	1923	2	?	?	.
6912	1924	1	What	what	WP
6912	1924	2	is	be	VBZ
6912	1924	3	the	the	DT
6912	1924	4	advantage	advantage	NN
6912	1924	5	in	in	IN
6912	1924	6	using	use	VBG
6912	1924	7	rice	rice	NN
6912	1924	8	water	water	NN
6912	1924	9	rather	rather	RB
6912	1924	10	than	than	IN
6912	1924	11	plain	plain	JJ
6912	1924	12	water	water	NN
6912	1924	13	to	to	TO
6912	1924	14	prepare	prepare	VB
6912	1924	15	Cheese	Cheese	NNP
6912	1924	16	Sauce	Sauce	NNP
6912	1924	17	?	?	.
6912	1925	1	What	what	WDT
6912	1925	2	other	other	JJ
6912	1925	3	use	use	NN
6912	1925	4	could	could	MD
6912	1925	5	be	be	VB
6912	1925	6	made	make	VBN
6912	1925	7	of	of	IN
6912	1925	8	rice	rice	NN
6912	1925	9	water	water	NN
6912	1925	10	?	?	.
6912	1926	1	LESSON	LESSON	NNP
6912	1926	2	XXI	XXI	NNP
6912	1926	3	CEREALS	cereal	NNS
6912	1926	4	:	:	:
6912	1926	5	RICE	rice	NN
6912	1926	6	(	(	-LRB-
6912	1926	7	B	B	NNP
6912	1926	8	)	)	-RRB-
6912	1926	9	RICE	rice	NN
6912	1926	10	PUDDING	pudding	NN
6912	1926	11	Steamed	steamed	JJ
6912	1926	12	rice	rice	NN
6912	1926	13	may	may	MD
6912	1926	14	be	be	VB
6912	1926	15	prepared	prepare	VBN
6912	1926	16	for	for	IN
6912	1926	17	a	a	DT
6912	1926	18	simple	simple	JJ
6912	1926	19	dessert	dessert	NN
6912	1926	20	by	by	IN
6912	1926	21	using	use	VBG
6912	1926	22	both	both	DT
6912	1926	23	milk	milk	NN
6912	1926	24	and	and	CC
6912	1926	25	water	water	NN
6912	1926	26	.	.	.
6912	1927	1	Follow	follow	VB
6912	1927	2	the	the	DT
6912	1927	3	recipe	recipe	NN
6912	1927	4	for	for	IN
6912	1927	5	Rice	Rice	NNP
6912	1927	6	Cooked	cook	VBN
6912	1927	7	over	over	IN
6912	1927	8	Boiling	Boiling	NNP
6912	1927	9	Water	Water	NNP
6912	1927	10	,	,	,
6912	1927	11	using	use	VBG
6912	1927	12	1	1	CD
6912	1927	13	1/2	1/2	CD
6912	1927	14	cupfuls	cupful	NNS
6912	1927	15	of	of	IN
6912	1927	16	water	water	NN
6912	1927	17	and	and	CC
6912	1927	18	l	l	NN
6912	1927	19	1/2	1/2	CD
6912	1927	20	cupfuls	cupful	NNS
6912	1927	21	of	of	IN
6912	1927	22	milk	milk	NN
6912	1927	23	.	.	.
6912	1928	1	Cook	cook	VB
6912	1928	2	the	the	DT
6912	1928	3	water	water	NN
6912	1928	4	and	and	CC
6912	1928	5	rice	rice	NN
6912	1928	6	until	until	IN
6912	1928	7	the	the	DT
6912	1928	8	water	water	NN
6912	1928	9	is	be	VBZ
6912	1928	10	absorbed	absorb	VBN
6912	1928	11	,	,	,
6912	1928	12	add	add	VB
6912	1928	13	the	the	DT
6912	1928	14	milk	milk	NN
6912	1928	15	,	,	,
6912	1928	16	and	and	CC
6912	1928	17	continue	continue	VB
6912	1928	18	cooking	cook	VBG
6912	1928	19	over	over	IN
6912	1928	20	water	water	NN
6912	1928	21	.	.	.
6912	1929	1	Serve	serve	VB
6912	1929	2	with	with	IN
6912	1929	3	cream	cream	NN
6912	1929	4	and	and	CC
6912	1929	5	sugar	sugar	NN
6912	1929	6	,	,	,
6912	1929	7	or	or	CC
6912	1929	8	with	with	IN
6912	1929	9	a	a	DT
6912	1929	10	suitable	suitable	JJ
6912	1929	11	sauce	sauce	NN
6912	1929	12	.	.	.
6912	1930	1	RICE	rice	NN
6912	1930	2	PUDDING	pudding	NN
6912	1930	3	(	(	-LRB-
6912	1930	4	made	make	VBN
6912	1930	5	with	with	IN
6912	1930	6	cooked	cooked	JJ
6912	1930	7	rice	rice	NN
6912	1930	8	)	)	-RRB-
6912	1930	9	[	[	-LRB-
6912	1930	10	Footnote	Footnote	NNP
6912	1930	11	24	24	CD
6912	1930	12	:	:	:
6912	1930	13	A	a	DT
6912	1930	14	portion	portion	NN
6912	1930	15	of	of	IN
6912	1930	16	the	the	DT
6912	1930	17	rice	rice	NN
6912	1930	18	cooked	cook	VBN
6912	1930	19	in	in	IN
6912	1930	20	the	the	DT
6912	1930	21	previous	previous	JJ
6912	1930	22	lesson	lesson	NN
6912	1930	23	may	may	MD
6912	1930	24	be	be	VB
6912	1930	25	utilized	utilize	VBN
6912	1930	26	in	in	IN
6912	1930	27	making	make	VBG
6912	1930	28	this	this	DT
6912	1930	29	pudding	pudding	NN
6912	1930	30	.	.	.
6912	1930	31	]	]	-RRB-
6912	1931	1	2	2	CD
6912	1931	2	cupfuls	cupful	NNS
6912	1931	3	cooked	cook	VBD
6912	1931	4	rice	rice	NNP
6912	1931	5	3/4	3/4	CD
6912	1931	6	-	-	SYM
6912	1931	7	1	1	CD
6912	1931	8	cupful	cupful	JJ
6912	1931	9	milk	milk	NN
6912	1931	10	1/2	1/2	CD
6912	1931	11	cupful	cupful	JJ
6912	1931	12	raisins	raisin	NNS
6912	1931	13	1/3	1/3	CD
6912	1931	14	cupful	cupful	JJ
6912	1931	15	sugar	sugar	NN
6912	1931	16	Grated	grate	VBN
6912	1931	17	rind	rind	NN
6912	1931	18	1/2	1/2	CD
6912	1931	19	lemon	lemon	NN
6912	1931	20	These	these	DT
6912	1931	21	ingredients	ingredient	NNS
6912	1931	22	may	may	MD
6912	1931	23	be	be	VB
6912	1931	24	cooked	cook	VBN
6912	1931	25	in	in	IN
6912	1931	26	several	several	JJ
6912	1931	27	different	different	JJ
6912	1931	28	ways	way	NNS
6912	1931	29	.	.	.
6912	1932	1	By	by	IN
6912	1932	2	changing	change	VBG
6912	1932	3	the	the	DT
6912	1932	4	flavoring	flavoring	NN
6912	1932	5	,	,	,
6912	1932	6	method	method	NN
6912	1932	7	of	of	IN
6912	1932	8	serving	serve	VBG
6912	1932	9	,	,	,
6912	1932	10	and	and	CC
6912	1932	11	sauce	sauce	NN
6912	1932	12	,	,	,
6912	1932	13	rice	rice	NN
6912	1932	14	desserts	dessert	NNS
6912	1932	15	of	of	IN
6912	1932	16	pleasing	pleasing	JJ
6912	1932	17	variety	variety	NN
6912	1932	18	may	may	MD
6912	1932	19	be	be	VB
6912	1932	20	made	make	VBN
6912	1932	21	from	from	IN
6912	1932	22	the	the	DT
6912	1932	23	materials	material	NNS
6912	1932	24	above	above	RB
6912	1932	25	.	.	.
6912	1933	1	The	the	DT
6912	1933	2	pudding	pudding	NN
6912	1933	3	may	may	MD
6912	1933	4	be	be	VB
6912	1933	5	_	_	NNP
6912	1933	6	baked	bake	VBN
6912	1933	7	_	_	NNP
6912	1933	8	in	in	IN
6912	1933	9	the	the	DT
6912	1933	10	following	following	JJ
6912	1933	11	manner	manner	NN
6912	1933	12	:	:	:
6912	1933	13	Mix	mix	VB
6912	1933	14	the	the	DT
6912	1933	15	ingredients	ingredient	NNS
6912	1933	16	,	,	,
6912	1933	17	place	place	NN
6912	1933	18	in	in	IN
6912	1933	19	a	a	DT
6912	1933	20	buttered	butter	VBN
6912	1933	21	baking	baking	NN
6912	1933	22	-	-	HYPH
6912	1933	23	dish	dish	NN
6912	1933	24	,	,	,
6912	1933	25	and	and	CC
6912	1933	26	bake	bake	VB
6912	1933	27	in	in	RP
6912	1933	28	a	a	DT
6912	1933	29	slow	slow	JJ
6912	1933	30	oven	oven	NN
6912	1933	31	until	until	IN
6912	1933	32	the	the	DT
6912	1933	33	rice	rice	NN
6912	1933	34	has	have	VBZ
6912	1933	35	absorbed	absorb	VBN
6912	1933	36	the	the	DT
6912	1933	37	milk	milk	NN
6912	1933	38	and	and	CC
6912	1933	39	is	be	VBZ
6912	1933	40	brown	brown	JJ
6912	1933	41	.	.	.
6912	1934	1	Vanilla	vanilla	NN
6912	1934	2	or	or	CC
6912	1934	3	nutmeg	nutmeg	NN
6912	1934	4	,	,	,
6912	1934	5	or	or	CC
6912	1934	6	both	both	DT
6912	1934	7	,	,	,
6912	1934	8	may	may	MD
6912	1934	9	be	be	VB
6912	1934	10	substituted	substitute	VBN
6912	1934	11	for	for	IN
6912	1934	12	the	the	DT
6912	1934	13	lemon	lemon	NN
6912	1934	14	rind	rind	NN
6912	1934	15	.	.	.
6912	1935	1	This	this	DT
6912	1935	2	dessert	dessert	NN
6912	1935	3	may	may	MD
6912	1935	4	be	be	VB
6912	1935	5	_	_	NNP
6912	1935	6	cooked	cook	VBN
6912	1935	7	over	over	IN
6912	1935	8	water	water	NN
6912	1935	9	_	_	NNP
6912	1935	10	by	by	IN
6912	1935	11	mixing	mix	VBG
6912	1935	12	the	the	DT
6912	1935	13	ingredients	ingredient	NNS
6912	1935	14	in	in	IN
6912	1935	15	the	the	DT
6912	1935	16	top	top	NN
6912	1935	17	of	of	IN
6912	1935	18	a	a	DT
6912	1935	19	double	double	JJ
6912	1935	20	boiler	boiler	NN
6912	1935	21	and	and	CC
6912	1935	22	cooking	cooking	NN
6912	1935	23	until	until	IN
6912	1935	24	the	the	DT
6912	1935	25	milk	milk	NN
6912	1935	26	is	be	VBZ
6912	1935	27	absorbed	absorb	VBN
6912	1935	28	.	.	.
6912	1936	1	Then	then	RB
6912	1936	2	butter	butter	VB
6912	1936	3	hot	hot	JJ
6912	1936	4	custard	custard	NN
6912	1936	5	cups	cup	NNS
6912	1936	6	or	or	CC
6912	1936	7	tea	tea	NN
6912	1936	8	cups	cup	NNS
6912	1936	9	and	and	CC
6912	1936	10	press	press	VB
6912	1936	11	some	some	DT
6912	1936	12	rice	rice	NN
6912	1936	13	into	into	IN
6912	1936	14	each	each	DT
6912	1936	15	.	.	.
6912	1937	1	Turn	turn	VB
6912	1937	2	out	out	RP
6912	1937	3	at	at	IN
6912	1937	4	once	once	RB
6912	1937	5	and	and	CC
6912	1937	6	serve	serve	VB
6912	1937	7	with	with	IN
6912	1937	8	Caramel	Caramel	NNP
6912	1937	9	,	,	,
6912	1937	10	Chocolate	Chocolate	NNP
6912	1937	11	,	,	,
6912	1937	12	or	or	CC
6912	1937	13	other	other	JJ
6912	1937	14	sauce	sauce	NN
6912	1937	15	.	.	.
6912	1938	1	Lemon	Lemon	NNP
6912	1938	2	Sauce	Sauce	NNP
6912	1938	3	,	,	,
6912	1938	4	in	in	IN
6912	1938	5	which	which	WDT
6912	1938	6	dates	date	NNS
6912	1938	7	,	,	,
6912	1938	8	cut	cut	VBN
6912	1938	9	into	into	IN
6912	1938	10	pieces	piece	NNS
6912	1938	11	,	,	,
6912	1938	12	have	have	VBP
6912	1938	13	been	be	VBN
6912	1938	14	cooked	cook	VBN
6912	1938	15	,	,	,
6912	1938	16	makes	make	VBZ
6912	1938	17	a	a	DT
6912	1938	18	tasty	tasty	JJ
6912	1938	19	sauce	sauce	NN
6912	1938	20	for	for	IN
6912	1938	21	this	this	DT
6912	1938	22	pudding	pudding	NN
6912	1938	23	.	.	.
6912	1939	1	When	when	WRB
6912	1939	2	Lemon	Lemon	NNP
6912	1939	3	Sauce	sauce	NN
6912	1939	4	and	and	CC
6912	1939	5	dates	date	NNS
6912	1939	6	are	be	VBP
6912	1939	7	used	use	VBN
6912	1939	8	,	,	,
6912	1939	9	the	the	DT
6912	1939	10	raisins	raisin	NNS
6912	1939	11	should	should	MD
6912	1939	12	be	be	VB
6912	1939	13	omitted	omit	VBN
6912	1939	14	and	and	CC
6912	1939	15	the	the	DT
6912	1939	16	pudding	pudding	NN
6912	1939	17	flavored	flavor	VBN
6912	1939	18	with	with	IN
6912	1939	19	nutmeg	nutmeg	NNP
6912	1939	20	.	.	.
6912	1940	1	CARAMEL	CARAMEL	NNP
6912	1940	2	SAUCE	SAUCE	NNP
6912	1940	3	1/3	1/3	CD
6912	1940	4	cupful	cupful	JJ
6912	1940	5	sugar	sugar	NN
6912	1940	6	2	2	CD
6912	1940	7	tablespoonfuls	tablespoonful	NNS
6912	1940	8	flour	flour	NN
6912	1940	9	1	1	CD
6912	1940	10	tablespoonful	tablespoonful	JJ
6912	1940	11	butter	butter	NN
6912	1940	12	or	or	CC
6912	1940	13	substitute	substitute	NN
6912	1940	14	1	1	CD
6912	1940	15	cupful	cupful	JJ
6912	1940	16	milk	milk	NN
6912	1940	17	1/2	1/2	CD
6912	1940	18	teaspoonful	teaspoonful	JJ
6912	1940	19	vanilla	vanilla	NN
6912	1940	20	Salt	salt	NN
6912	1940	21	Mix	Mix	NNP
6912	1940	22	the	the	DT
6912	1940	23	sugar	sugar	NN
6912	1940	24	,	,	,
6912	1940	25	flour	flour	NN
6912	1940	26	,	,	,
6912	1940	27	and	and	CC
6912	1940	28	butter	butter	NN
6912	1940	29	in	in	IN
6912	1940	30	a	a	DT
6912	1940	31	frying	frying	JJ
6912	1940	32	pan	pan	NN
6912	1940	33	;	;	:
6912	1940	34	then	then	RB
6912	1940	35	heat	heat	VB
6912	1940	36	the	the	DT
6912	1940	37	mixture	mixture	NN
6912	1940	38	to	to	TO
6912	1940	39	caramelize	caramelize	VB
6912	1940	40	the	the	DT
6912	1940	41	sugar	sugar	NN
6912	1940	42	,	,	,
6912	1940	43	stirring	stir	VBG
6912	1940	44	constantly	constantly	RB
6912	1940	45	.	.	.
6912	1941	1	Scald	Scald	NNP
6912	1941	2	the	the	DT
6912	1941	3	milk	milk	NN
6912	1941	4	in	in	IN
6912	1941	5	a	a	DT
6912	1941	6	double	double	JJ
6912	1941	7	boiler	boiler	NN
6912	1941	8	.	.	.
6912	1942	1	When	when	WRB
6912	1942	2	the	the	DT
6912	1942	3	sugar	sugar	NN
6912	1942	4	is	be	VBZ
6912	1942	5	caramelized	caramelize	VBN
6912	1942	6	,	,	,
6912	1942	7	add	add	VB
6912	1942	8	it	-PRON-	PRP
6912	1942	9	to	to	IN
6912	1942	10	the	the	DT
6912	1942	11	hot	hot	JJ
6912	1942	12	milk	milk	NN
6912	1942	13	and	and	CC
6912	1942	14	heat	heat	VB
6912	1942	15	the	the	DT
6912	1942	16	mixture	mixture	NN
6912	1942	17	until	until	IN
6912	1942	18	the	the	DT
6912	1942	19	caramelized	caramelized	JJ
6912	1942	20	sugar	sugar	NN
6912	1942	21	is	be	VBZ
6912	1942	22	dissolved	dissolve	VBN
6912	1942	23	.	.	.
6912	1943	1	Add	add	VB
6912	1943	2	the	the	DT
6912	1943	3	salt	salt	NN
6912	1943	4	and	and	CC
6912	1943	5	vanilla	vanilla	NN
6912	1943	6	.	.	.
6912	1944	1	[	[	-LRB-
6912	1944	2	Footnote	Footnote	NNP
6912	1944	3	25	25	CD
6912	1944	4	:	:	:
6912	1944	5	If	if	IN
6912	1944	6	the	the	DT
6912	1944	7	sauce	sauce	NN
6912	1944	8	is	be	VBZ
6912	1944	9	to	to	TO
6912	1944	10	be	be	VB
6912	1944	11	served	serve	VBN
6912	1944	12	cold	cold	JJ
6912	1944	13	,	,	,
6912	1944	14	it	-PRON-	PRP
6912	1944	15	is	be	VBZ
6912	1944	16	well	well	JJ
6912	1944	17	to	to	TO
6912	1944	18	allow	allow	VB
6912	1944	19	the	the	DT
6912	1944	20	cooked	cooked	JJ
6912	1944	21	mixture	mixture	NN
6912	1944	22	to	to	TO
6912	1944	23	cool	cool	VB
6912	1944	24	before	before	IN
6912	1944	25	adding	add	VBG
6912	1944	26	the	the	DT
6912	1944	27	vanilla	vanilla	NN
6912	1944	28	(	(	-LRB-
6912	1944	29	see	see	VB
6912	1944	30	_	_	NNP
6912	1944	31	Flavoring	Flavoring	NNP
6912	1944	32	Extracts	Extracts	NNPS
6912	1944	33	_	_	NNP
6912	1944	34	)	)	-RRB-
6912	1944	35	.	.	.
6912	1944	36	]	]	-RRB-
6912	1945	1	Serve	serve	VB
6912	1945	2	hot	hot	JJ
6912	1945	3	or	or	CC
6912	1945	4	cold	cold	JJ
6912	1945	5	over	over	IN
6912	1945	6	puddings	pudding	NNS
6912	1945	7	.	.	.
6912	1946	1	QUESTIONS	QUESTIONS	NNP
6912	1946	2	Why	why	WRB
6912	1946	3	is	be	VBZ
6912	1946	4	it	-PRON-	PRP
6912	1946	5	advisable	advisable	JJ
6912	1946	6	to	to	TO
6912	1946	7	use	use	VB
6912	1946	8	a	a	DT
6912	1946	9	double	double	JJ
6912	1946	10	boiler	boiler	NN
6912	1946	11	for	for	IN
6912	1946	12	cooking	cook	VBG
6912	1946	13	rice	rice	NN
6912	1946	14	?	?	.
6912	1947	1	(	(	-LRB-
6912	1947	2	See	see	VB
6912	1947	3	Lesson	Lesson	NNP
6912	1947	4	XX	XX	NNP
6912	1947	5	)	)	-RRB-
6912	1947	6	If	if	IN
6912	1947	7	rice	rice	NN
6912	1947	8	is	be	VBZ
6912	1947	9	cooked	cook	VBN
6912	1947	10	in	in	IN
6912	1947	11	a	a	DT
6912	1947	12	double	double	JJ
6912	1947	13	boiler	boiler	NN
6912	1947	14	and	and	CC
6912	1947	15	milk	milk	NN
6912	1947	16	is	be	VBZ
6912	1947	17	to	to	TO
6912	1947	18	be	be	VB
6912	1947	19	added	add	VBN
6912	1947	20	,	,	,
6912	1947	21	why	why	WRB
6912	1947	22	should	should	MD
6912	1947	23	not	not	RB
6912	1947	24	the	the	DT
6912	1947	25	milk	milk	NN
6912	1947	26	be	be	VB
6912	1947	27	added	add	VBN
6912	1947	28	until	until	IN
6912	1947	29	the	the	DT
6912	1947	30	rice	rice	NN
6912	1947	31	mixture	mixture	NN
6912	1947	32	is	be	VBZ
6912	1947	33	placed	place	VBN
6912	1947	34	over	over	IN
6912	1947	35	hot	hot	JJ
6912	1947	36	water	water	NN
6912	1947	37	?	?	.
6912	1948	1	(	(	-LRB-
6912	1948	2	See	see	VB
6912	1948	3	statement	statement	NN
6912	1948	4	regarding	regard	VBG
6912	1948	5	the	the	DT
6912	1948	6	scorching	scorching	NN
6912	1948	7	of	of	IN
6912	1948	8	milk	milk	NN
6912	1948	9	in	in	IN
6912	1948	10	_	_	NNP
6912	1948	11	Questions	Questions	NNPS
6912	1948	12	_	_	NNP
6912	1948	13	,	,	,
6912	1948	14	Lesson	Lesson	NNP
6912	1948	15	XXIV	XXIV	NNP
6912	1948	16	)	)	-RRB-
6912	1948	17	Which	which	WDT
6912	1948	18	method	method	NN
6912	1948	19	of	of	IN
6912	1948	20	cooking	cook	VBG
6912	1948	21	the	the	DT
6912	1948	22	Rice	Rice	NNP
6912	1948	23	Pudding	Pudding	NNP
6912	1948	24	--	--	:
6912	1948	25	baking	bake	VBG
6912	1948	26	or	or	CC
6912	1948	27	cooking	cooking	NN
6912	1948	28	over	over	IN
6912	1948	29	water--	water--	PRP
6912	1948	30	requires	require	VBZ
6912	1948	31	more	more	JJR
6912	1948	32	milk	milk	NN
6912	1948	33	?	?	.
6912	1949	1	Explain	explain	VB
6912	1949	2	your	-PRON-	PRP$
6912	1949	3	answer	answer	NN
6912	1949	4	.	.	.
6912	1950	1	Also	also	RB
6912	1950	2	explain	explain	VB
6912	1950	3	why	why	WRB
6912	1950	4	a	a	DT
6912	1950	5	definite	definite	JJ
6912	1950	6	quantity	quantity	NN
6912	1950	7	of	of	IN
6912	1950	8	milk	milk	NN
6912	1950	9	can	can	MD
6912	1950	10	not	not	RB
6912	1950	11	be	be	VB
6912	1950	12	stated	state	VBN
6912	1950	13	in	in	IN
6912	1950	14	the	the	DT
6912	1950	15	recipe	recipe	NN
6912	1950	16	.	.	.
6912	1951	1	See	see	VB
6912	1951	2	"	"	``
6912	1951	3	Note	note	VB
6912	1951	4	,	,	,
6912	1951	5	"	"	''
6912	1951	6	Lesson	Lesson	NNP
6912	1951	7	XVI	XVI	NNP
6912	1951	8	.	.	.
6912	1952	1	Is	be	VBZ
6912	1952	2	any	any	DT
6912	1952	3	of	of	IN
6912	1952	4	the	the	DT
6912	1952	5	injurious	injurious	JJ
6912	1952	6	substance	substance	NN
6912	1952	7	formed	form	VBN
6912	1952	8	in	in	IN
6912	1952	9	caramelizing	caramelize	VBG
6912	1952	10	sugar	sugar	NN
6912	1952	11	present	present	JJ
6912	1952	12	in	in	IN
6912	1952	13	Caramel	Caramel	NNP
6912	1952	14	Sauce	Sauce	NNP
6912	1952	15	?	?	.
6912	1953	1	LESSON	LESSON	NNP
6912	1953	2	XXII	XXII	NNP
6912	1953	3	CEREALS	cereal	NNS
6912	1953	4	AND	and	CC
6912	1953	5	THE	the	DT
6912	1953	6	FIRELESS	FIRELESS	NNP
6912	1953	7	COOKER	cooker	NN
6912	1953	8	THE	the	DT
6912	1953	9	FIRELESS	FIRELESS	NNP
6912	1953	10	COOKER.--The	COOKER.--The	VBZ
6912	1953	11	fact	fact	NN
6912	1953	12	that	that	IN
6912	1953	13	fuels	fuel	NNS
6912	1953	14	are	be	VBP
6912	1953	15	expensive	expensive	JJ
6912	1953	16	and	and	CC
6912	1953	17	that	that	IN
6912	1953	18	the	the	DT
6912	1953	19	supply	supply	NN
6912	1953	20	of	of	IN
6912	1953	21	some	some	DT
6912	1953	22	fuels	fuel	NNS
6912	1953	23	is	be	VBZ
6912	1953	24	diminishing	diminish	VBG
6912	1953	25	,	,	,
6912	1953	26	makes	make	VBZ
6912	1953	27	it	-PRON-	PRP
6912	1953	28	advisable	advisable	JJ
6912	1953	29	to	to	TO
6912	1953	30	conserve	conserve	VB
6912	1953	31	heat	heat	NN
6912	1953	32	.	.	.
6912	1954	1	This	this	DT
6912	1954	2	can	can	MD
6912	1954	3	be	be	VB
6912	1954	4	done	do	VBN
6912	1954	5	in	in	IN
6912	1954	6	no	no	DT
6912	1954	7	more	more	RBR
6912	1954	8	satisfactory	satisfactory	JJ
6912	1954	9	way	way	NN
6912	1954	10	than	than	IN
6912	1954	11	by	by	IN
6912	1954	12	means	mean	NNS
6912	1954	13	of	of	IN
6912	1954	14	a	a	DT
6912	1954	15	fireless	fireless	NN
6912	1954	16	cooker	cooker	NN
6912	1954	17	.	.	.
6912	1955	1	It	-PRON-	PRP
6912	1955	2	has	have	VBZ
6912	1955	3	been	be	VBN
6912	1955	4	said	say	VBN
6912	1955	5	that	that	IN
6912	1955	6	future	future	JJ
6912	1955	7	historians	historian	NNS
6912	1955	8	in	in	IN
6912	1955	9	summing	sum	VBG
6912	1955	10	up	up	RP
6912	1955	11	the	the	DT
6912	1955	12	great	great	JJ
6912	1955	13	achievements	achievement	NNS
6912	1955	14	of	of	IN
6912	1955	15	the	the	DT
6912	1955	16	first	first	JJ
6912	1955	17	quarter	quarter	NN
6912	1955	18	of	of	IN
6912	1955	19	the	the	DT
6912	1955	20	twentieth	twentieth	JJ
6912	1955	21	century	century	NN
6912	1955	22	will	will	MD
6912	1955	23	probably	probably	RB
6912	1955	24	name	name	VB
6912	1955	25	as	as	IN
6912	1955	26	the	the	DT
6912	1955	27	most	most	RBS
6912	1955	28	important	important	JJ
6912	1955	29	,	,	,
6912	1955	30	wireless	wireless	JJ
6912	1955	31	telegraphy	telegraphy	NN
6912	1955	32	,	,	,
6912	1955	33	aviation	aviation	NN
6912	1955	34	,	,	,
6912	1955	35	and	and	CC
6912	1955	36	fireless	fireless	NN
6912	1955	37	cookery	cookery	NN
6912	1955	38	.	.	.
6912	1956	1	The	the	DT
6912	1956	2	fireless	fireless	NN
6912	1956	3	cooker	cooker	NN
6912	1956	4	can	can	MD
6912	1956	5	not	not	RB
6912	1956	6	be	be	VB
6912	1956	7	used	use	VBN
6912	1956	8	with	with	IN
6912	1956	9	all	all	DT
6912	1956	10	methods	method	NNS
6912	1956	11	of	of	IN
6912	1956	12	cooking	cooking	NN
6912	1956	13	,	,	,
6912	1956	14	but	but	CC
6912	1956	15	its	-PRON-	PRP$
6912	1956	16	possibilities	possibility	NNS
6912	1956	17	are	be	VBP
6912	1956	18	many	many	JJ
6912	1956	19	.	.	.
6912	1957	1	[	[	-LRB-
6912	1957	2	Illustration	illustration	NN
6912	1957	3	:	:	:
6912	1957	4	Courtesy	Courtesy	NNP
6912	1957	5	of	of	IN
6912	1957	6	_	_	NNP
6912	1957	7	McCray	McCray	NNP
6912	1957	8	Refrigerator	Refrigerator	NNP
6912	1957	9	Co	Co	NNP
6912	1957	10	_	_	NNP
6912	1957	11	FIGURE	FIGURE	NNP
6912	1957	12	25	25	CD
6912	1957	13	.	.	.
6912	1958	1	--INSULATED	--INSULATED	:
6912	1958	2	WALL	WALL	NNP
6912	1958	3	OF	of	IN
6912	1958	4	A	a	DT
6912	1958	5	REFRIGERATOR	REFRIGERATOR	NNP
6912	1958	6	.	.	.
6912	1958	7	]	]	-RRB-
6912	1959	1	THE	the	DT
6912	1959	2	PRINCIPLE	PRINCIPLE	NNP
6912	1959	3	OF	of	IN
6912	1959	4	FIRELESS	FIRELESS	NNP
6912	1959	5	COOKERY.--In	COOKERY.--In	NNP
6912	1959	6	Experiment	Experiment	NNP
6912	1959	7	2	2	CD
6912	1959	8	it	-PRON-	PRP
6912	1959	9	was	be	VBD
6912	1959	10	found	find	VBN
6912	1959	11	that	that	IN
6912	1959	12	wood	wood	NN
6912	1959	13	did	do	VBD
6912	1959	14	not	not	RB
6912	1959	15	transmit	transmit	VB
6912	1959	16	heat	heat	NN
6912	1959	17	rapidly	rapidly	RB
6912	1959	18	,	,	,
6912	1959	19	while	while	IN
6912	1959	20	tin	tin	NNP
6912	1959	21	did	do	VBD
6912	1959	22	.	.	.
6912	1960	1	Another	another	DT
6912	1960	2	familiar	familiar	JJ
6912	1960	3	illustration	illustration	NN
6912	1960	4	will	will	MD
6912	1960	5	show	show	VB
6912	1960	6	the	the	DT
6912	1960	7	difference	difference	NN
6912	1960	8	between	between	IN
6912	1960	9	wood	wood	NN
6912	1960	10	and	and	CC
6912	1960	11	metal	metal	NN
6912	1960	12	in	in	IN
6912	1960	13	transmitting	transmit	VBG
6912	1960	14	heat	heat	NN
6912	1960	15	.	.	.
6912	1961	1	A	a	DT
6912	1961	2	metal	metal	NN
6912	1961	3	door	door	NN
6912	1961	4	knob	knob	NN
6912	1961	5	feels	feel	VBZ
6912	1961	6	very	very	RB
6912	1961	7	cold	cold	JJ
6912	1961	8	on	on	IN
6912	1961	9	a	a	DT
6912	1961	10	winter	winter	NN
6912	1961	11	day	day	NN
6912	1961	12	,	,	,
6912	1961	13	because	because	IN
6912	1961	14	the	the	DT
6912	1961	15	metal	metal	NN
6912	1961	16	conducts	conduct	VBZ
6912	1961	17	the	the	DT
6912	1961	18	heat	heat	NN
6912	1961	19	away	away	RB
6912	1961	20	from	from	IN
6912	1961	21	the	the	DT
6912	1961	22	hand	hand	NN
6912	1961	23	rapidly	rapidly	RB
6912	1961	24	,	,	,
6912	1961	25	while	while	IN
6912	1961	26	a	a	DT
6912	1961	27	wooden	wooden	JJ
6912	1961	28	knob	knob	NN
6912	1961	29	is	be	VBZ
6912	1961	30	comfortable	comfortable	JJ
6912	1961	31	to	to	TO
6912	1961	32	touch	touch	VB
6912	1961	33	.	.	.
6912	1962	1	Wood	wood	NN
6912	1962	2	is	be	VBZ
6912	1962	3	termed	term	VBN
6912	1962	4	a	a	DT
6912	1962	5	poor	poor	JJ
6912	1962	6	conductor	conductor	NN
6912	1962	7	of	of	IN
6912	1962	8	heat	heat	NN
6912	1962	9	.	.	.
6912	1963	1	Metals	metal	NNS
6912	1963	2	are	be	VBP
6912	1963	3	good	good	JJ
6912	1963	4	conductors	conductor	NNS
6912	1963	5	of	of	IN
6912	1963	6	heat	heat	NN
6912	1963	7	.	.	.
6912	1964	1	Paper	paper	NN
6912	1964	2	,	,	,
6912	1964	3	hay	hay	NN
6912	1964	4	,	,	,
6912	1964	5	excelsior	excelsior	JJ
6912	1964	6	,	,	,
6912	1964	7	sawdust	sawdust	NNP
6912	1964	8	,	,	,
6912	1964	9	cork	cork	NN
6912	1964	10	,	,	,
6912	1964	11	wool	wool	NN
6912	1964	12	,	,	,
6912	1964	13	feathers	feather	NNS
6912	1964	14	,	,	,
6912	1964	15	and	and	CC
6912	1964	16	many	many	JJ
6912	1964	17	other	other	JJ
6912	1964	18	materials	material	NNS
6912	1964	19	are	be	VBP
6912	1964	20	poor	poor	JJ
6912	1964	21	conductors	conductor	NNS
6912	1964	22	of	of	IN
6912	1964	23	heat	heat	NN
6912	1964	24	.	.	.
6912	1965	1	If	if	IN
6912	1965	2	any	any	DT
6912	1965	3	hot	hot	JJ
6912	1965	4	substance	substance	NN
6912	1965	5	is	be	VBZ
6912	1965	6	surrounded	surround	VBN
6912	1965	7	by	by	IN
6912	1965	8	any	any	DT
6912	1965	9	of	of	IN
6912	1965	10	these	these	DT
6912	1965	11	poor	poor	JJ
6912	1965	12	conducting	conducting	NN
6912	1965	13	materials	material	NNS
6912	1965	14	,	,	,
6912	1965	15	the	the	DT
6912	1965	16	heat	heat	NN
6912	1965	17	of	of	IN
6912	1965	18	that	that	DT
6912	1965	19	substance	substance	NN
6912	1965	20	is	be	VBZ
6912	1965	21	retained	retain	VBN
6912	1965	22	for	for	IN
6912	1965	23	some	some	DT
6912	1965	24	time	time	NN
6912	1965	25	.	.	.
6912	1966	1	Also	also	RB
6912	1966	2	,	,	,
6912	1966	3	if	if	IN
6912	1966	4	any	any	DT
6912	1966	5	cold	cold	JJ
6912	1966	6	substance	substance	NN
6912	1966	7	is	be	VBZ
6912	1966	8	surrounded	surround	VBN
6912	1966	9	by	by	IN
6912	1966	10	a	a	DT
6912	1966	11	poor	poor	JJ
6912	1966	12	conductor	conductor	NN
6912	1966	13	,	,	,
6912	1966	14	the	the	DT
6912	1966	15	substance	substance	NN
6912	1966	16	remains	remain	VBZ
6912	1966	17	cold	cold	JJ
6912	1966	18	.	.	.
6912	1967	1	In	in	IN
6912	1967	2	throwing	throw	VBG
6912	1967	3	a	a	DT
6912	1967	4	piece	piece	NN
6912	1967	5	of	of	IN
6912	1967	6	carpet	carpet	NN
6912	1967	7	or	or	CC
6912	1967	8	newspaper	newspaper	NN
6912	1967	9	over	over	IN
6912	1967	10	an	an	DT
6912	1967	11	ice	ice	NN
6912	1967	12	cream	cream	NN
6912	1967	13	freezer	freezer	NN
6912	1967	14	,	,	,
6912	1967	15	to	to	TO
6912	1967	16	prevent	prevent	VB
6912	1967	17	the	the	DT
6912	1967	18	ice	ice	NN
6912	1967	19	from	from	IN
6912	1967	20	melting	melt	VBG
6912	1967	21	,	,	,
6912	1967	22	one	one	PRP
6912	1967	23	makes	make	VBZ
6912	1967	24	use	use	NN
6912	1967	25	of	of	IN
6912	1967	26	the	the	DT
6912	1967	27	latter	latter	JJ
6912	1967	28	principle	principle	NN
6912	1967	29	.	.	.
6912	1968	1	[	[	-LRB-
6912	1968	2	Illustration	illustration	NN
6912	1968	3	:	:	:
6912	1968	4	FIGURE	FIGURE	NNP
6912	1968	5	26.--FIRELESS	26.--fireless	CD
6912	1968	6	COOKER	COOKER	NNS
6912	1968	7	HAVING	have	VBG
6912	1968	8	EXCELSIOR	EXCELSIOR	NNP
6912	1968	9	PACKING	PACKING	NNP
6912	1968	10	.	.	.
6912	1968	11	]	]	-RRB-
6912	1969	1	The	the	DT
6912	1969	2	walls	wall	NNS
6912	1969	3	of	of	IN
6912	1969	4	a	a	DT
6912	1969	5	well	well	RB
6912	1969	6	-	-	HYPH
6912	1969	7	built	build	VBN
6912	1969	8	refrigerator	refrigerator	NN
6912	1969	9	consist	consist	NN
6912	1969	10	of	of	IN
6912	1969	11	a	a	DT
6912	1969	12	number	number	NN
6912	1969	13	of	of	IN
6912	1969	14	layers	layer	NNS
6912	1969	15	of	of	IN
6912	1969	16	non	non	JJ
6912	1969	17	-	-	JJ
6912	1969	18	conducting	conducting	JJ
6912	1969	19	materials	material	NNS
6912	1969	20	(	(	-LRB-
6912	1969	21	see	see	VB
6912	1969	22	Figure	Figure	NNP
6912	1969	23	25	25	CD
6912	1969	24	)	)	-RRB-
6912	1969	25	.	.	.
6912	1970	1	To	to	TO
6912	1970	2	understand	understand	VB
6912	1970	3	the	the	DT
6912	1970	4	principle	principle	NN
6912	1970	5	involved	involve	VBN
6912	1970	6	in	in	IN
6912	1970	7	"	"	``
6912	1970	8	cooking	cook	VBG
6912	1970	9	without	without	IN
6912	1970	10	fire	fire	NN
6912	1970	11	,	,	,
6912	1970	12	"	"	''
6912	1970	13	try	try	VB
6912	1970	14	the	the	DT
6912	1970	15	following	follow	VBG
6912	1970	16	:	:	:
6912	1970	17	EXPERIMENT	EXPERIMENT	NNP
6912	1970	18	12	12	CD
6912	1970	19	:	:	:
6912	1970	20	RETENTION	RETENTION	NNS
6912	1970	21	OF	of	IN
6912	1970	22	HEAT.--Fill	heat.--fill	NN
6912	1970	23	2	2	CD
6912	1970	24	tin	tin	NN
6912	1970	25	measuring	measure	VBG
6912	1970	26	cups	cup	NNS
6912	1970	27	half	half	NN
6912	1970	28	full	full	JJ
6912	1970	29	of	of	IN
6912	1970	30	boiling	boil	VBG
6912	1970	31	water	water	NN
6912	1970	32	.	.	.
6912	1971	1	Immediately	immediately	RB
6912	1971	2	inclose	inclose	VB
6912	1971	3	one	one	CD
6912	1971	4	cup	cup	NN
6912	1971	5	of	of	IN
6912	1971	6	water	water	NN
6912	1971	7	in	in	IN
6912	1971	8	a	a	DT
6912	1971	9	paper	paper	NN
6912	1971	10	bag	bag	NN
6912	1971	11	or	or	CC
6912	1971	12	wrap	wrap	NN
6912	1971	13	paper	paper	NN
6912	1971	14	about	about	IN
6912	1971	15	it	-PRON-	PRP
6912	1971	16	so	so	RB
6912	1971	17	there	there	EX
6912	1971	18	will	will	MD
6912	1971	19	be	be	VB
6912	1971	20	considerable	considerable	JJ
6912	1971	21	air	air	NN
6912	1971	22	space	space	NN
6912	1971	23	between	between	IN
6912	1971	24	the	the	DT
6912	1971	25	cup	cup	NN
6912	1971	26	and	and	CC
6912	1971	27	paper	paper	NN
6912	1971	28	.	.	.
6912	1972	1	After	after	IN
6912	1972	2	15	15	CD
6912	1972	3	minutes	minute	NNS
6912	1972	4	,	,	,
6912	1972	5	insert	insert	VB
6912	1972	6	a	a	DT
6912	1972	7	thermometer	thermometer	NN
6912	1972	8	into	into	IN
6912	1972	9	the	the	DT
6912	1972	10	water	water	NN
6912	1972	11	in	in	IN
6912	1972	12	each	each	DT
6912	1972	13	of	of	IN
6912	1972	14	the	the	DT
6912	1972	15	cups	cup	NNS
6912	1972	16	.	.	.
6912	1973	1	Which	which	WDT
6912	1973	2	is	be	VBZ
6912	1973	3	hotter	hot	JJR
6912	1973	4	?	?	.
6912	1974	1	What	what	WP
6912	1974	2	has	have	VBZ
6912	1974	3	"	"	``
6912	1974	4	kept	keep	VBN
6912	1974	5	in	in	IN
6912	1974	6	"	"	``
6912	1974	7	the	the	DT
6912	1974	8	heat	heat	NN
6912	1974	9	of	of	IN
6912	1974	10	the	the	DT
6912	1974	11	hotter	hotter	NN
6912	1974	12	water	water	NN
6912	1974	13	?	?	.
6912	1975	1	The	the	DT
6912	1975	2	fireless	fireless	NN
6912	1975	3	cooker	cooker	NN
6912	1975	4	is	be	VBZ
6912	1975	5	a	a	DT
6912	1975	6	device	device	NN
6912	1975	7	containing	contain	VBG
6912	1975	8	cooking	cooking	NN
6912	1975	9	kettles	kettle	NNS
6912	1975	10	which	which	WDT
6912	1975	11	are	be	VBP
6912	1975	12	surrounded	surround	VBN
6912	1975	13	by	by	IN
6912	1975	14	some	some	DT
6912	1975	15	poor	poor	JJ
6912	1975	16	conductor	conductor	NN
6912	1975	17	.	.	.
6912	1976	1	When	when	WRB
6912	1976	2	food	food	NN
6912	1976	3	is	be	VBZ
6912	1976	4	heated	heat	VBN
6912	1976	5	thoroughly	thoroughly	RB
6912	1976	6	,	,	,
6912	1976	7	the	the	DT
6912	1976	8	heat	heat	NN
6912	1976	9	can	can	MD
6912	1976	10	be	be	VB
6912	1976	11	retained	retain	VBN
6912	1976	12	for	for	IN
6912	1976	13	a	a	DT
6912	1976	14	number	number	NN
6912	1976	15	of	of	IN
6912	1976	16	hours	hour	NNS
6912	1976	17	by	by	IN
6912	1976	18	placing	place	VBG
6912	1976	19	the	the	DT
6912	1976	20	hot	hot	JJ
6912	1976	21	food	food	NN
6912	1976	22	in	in	IN
6912	1976	23	the	the	DT
6912	1976	24	fireless	fireless	NN
6912	1976	25	cooker	cooker	NN
6912	1976	26	.	.	.
6912	1977	1	[	[	-LRB-
6912	1977	2	Illustration	illustration	NN
6912	1977	3	:	:	:
6912	1977	4	FIGURE	FIGURE	NNP
6912	1977	5	27	27	CD
6912	1977	6	-	-	HYPH
6912	1977	7	-FIRELESS	-fireless	NN
6912	1977	8	COOKER	COOKER	NNP
6912	1977	9	WITH	with	IN
6912	1977	10	STONE	STONE	NNP
6912	1977	11	DISKS	disk	NNS
6912	1977	12	Note	note	VBP
6912	1977	13	the	the	DT
6912	1977	14	kettles	kettle	NNS
6912	1977	15	of	of	IN
6912	1977	16	various	various	JJ
6912	1977	17	shapes	shape	NNS
6912	1977	18	]	]	-RRB-
6912	1977	19	In	in	IN
6912	1977	20	the	the	DT
6912	1977	21	ordinary	ordinary	JJ
6912	1977	22	fireless	fireless	NN
6912	1977	23	cooker	cooker	NN
6912	1977	24	it	-PRON-	PRP
6912	1977	25	is	be	VBZ
6912	1977	26	possible	possible	JJ
6912	1977	27	to	to	TO
6912	1977	28	cook	cook	VB
6912	1977	29	all	all	DT
6912	1977	30	foods	food	NNS
6912	1977	31	that	that	WDT
6912	1977	32	can	can	MD
6912	1977	33	be	be	VB
6912	1977	34	cooked	cook	VBN
6912	1977	35	in	in	IN
6912	1977	36	water	water	NN
6912	1977	37	at	at	IN
6912	1977	38	a	a	DT
6912	1977	39	temperature	temperature	NN
6912	1977	40	below	below	IN
6912	1977	41	the	the	DT
6912	1977	42	boiling	boiling	NN
6912	1977	43	point	point	NN
6912	1977	44	of	of	IN
6912	1977	45	water	water	NN
6912	1977	46	,	,	,
6912	1977	47	_	_	NNP
6912	1977	48	i.	i.	NNP
6912	1978	1	e.	e.	NNP
6912	1978	2	_	_	NNP
6912	1978	3	simmering	simmer	VBG
6912	1978	4	temperature	temperature	NN
6912	1978	5	.	.	.
6912	1979	1	Another	another	DT
6912	1979	2	type	type	NN
6912	1979	3	of	of	IN
6912	1979	4	fireless	fireless	NN
6912	1979	5	cooker	cooker	NN
6912	1979	6	has	have	VBZ
6912	1979	7	a	a	DT
6912	1979	8	metallic	metallic	JJ
6912	1979	9	or	or	CC
6912	1979	10	an	an	DT
6912	1979	11	enamel	enamel	NN
6912	1979	12	lining	lining	NN
6912	1979	13	and	and	CC
6912	1979	14	is	be	VBZ
6912	1979	15	provided	provide	VBN
6912	1979	16	with	with	IN
6912	1979	17	movable	movable	JJ
6912	1979	18	stone	stone	NN
6912	1979	19	disks	disk	NNS
6912	1979	20	.	.	.
6912	1980	1	Both	both	DT
6912	1980	2	the	the	DT
6912	1980	3	stones	stone	NNS
6912	1980	4	and	and	CC
6912	1980	5	food	food	NN
6912	1980	6	are	be	VBP
6912	1980	7	heated	heat	VBN
6912	1980	8	on	on	IN
6912	1980	9	a	a	DT
6912	1980	10	range	range	NN
6912	1980	11	and	and	CC
6912	1980	12	then	then	RB
6912	1980	13	introduced	introduce	VBN
6912	1980	14	into	into	IN
6912	1980	15	the	the	DT
6912	1980	16	cooker	cooker	NN
6912	1980	17	in	in	IN
6912	1980	18	such	such	PDT
6912	1980	19	a	a	DT
6912	1980	20	way	way	NN
6912	1980	21	that	that	WDT
6912	1980	22	the	the	DT
6912	1980	23	stones	stone	NNS
6912	1980	24	are	be	VBP
6912	1980	25	under	under	RB
6912	1980	26	and	and	CC
6912	1980	27	over	over	IN
6912	1980	28	the	the	DT
6912	1980	29	kettle	kettle	NN
6912	1980	30	of	of	IN
6912	1980	31	food	food	NN
6912	1980	32	.	.	.
6912	1981	1	By	by	IN
6912	1981	2	this	this	DT
6912	1981	3	arrangement	arrangement	NN
6912	1981	4	,	,	,
6912	1981	5	foods	food	NNS
6912	1981	6	can	can	MD
6912	1981	7	be	be	VB
6912	1981	8	cooked	cook	VBN
6912	1981	9	at	at	IN
6912	1981	10	a	a	DT
6912	1981	11	higher	high	JJR
6912	1981	12	temperature	temperature	NN
6912	1981	13	than	than	IN
6912	1981	14	in	in	IN
6912	1981	15	the	the	DT
6912	1981	16	ordinary	ordinary	JJ
6912	1981	17	fireless	fireless	NN
6912	1981	18	cooker	cooker	NN
6912	1981	19	(	(	-LRB-
6912	1981	20	see	see	VB
6912	1981	21	Figures	Figures	NNP
6912	1981	22	26	26	CD
6912	1981	23	and	and	CC
6912	1981	24	27	27	CD
6912	1981	25	)	)	-RRB-
6912	1981	26	.	.	.
6912	1982	1	There	there	EX
6912	1982	2	are	be	VBP
6912	1982	3	also	also	RB
6912	1982	4	electric	electric	JJ
6912	1982	5	fireless	fireless	NN
6912	1982	6	cookers	cooker	NNS
6912	1982	7	(	(	-LRB-
6912	1982	8	see	see	VB
6912	1982	9	Figure	Figure	NNP
6912	1982	10	28	28	CD
6912	1982	11	)	)	-RRB-
6912	1982	12	.	.	.
6912	1983	1	Such	such	JJ
6912	1983	2	cookers	cooker	NNS
6912	1983	3	are	be	VBP
6912	1983	4	equipped	equip	VBN
6912	1983	5	with	with	IN
6912	1983	6	a	a	DT
6912	1983	7	heating	heating	NN
6912	1983	8	element	element	NN
6912	1983	9	which	which	WDT
6912	1983	10	is	be	VBZ
6912	1983	11	placed	place	VBN
6912	1983	12	in	in	IN
6912	1983	13	the	the	DT
6912	1983	14	bottom	bottom	NN
6912	1983	15	of	of	IN
6912	1983	16	the	the	DT
6912	1983	17	insulated	insulate	VBN
6912	1983	18	box	box	NN
6912	1983	19	.	.	.
6912	1984	1	With	with	IN
6912	1984	2	these	these	DT
6912	1984	3	it	-PRON-	PRP
6912	1984	4	is	be	VBZ
6912	1984	5	not	not	RB
6912	1984	6	necessary	necessary	JJ
6912	1984	7	to	to	TO
6912	1984	8	heat	heat	VB
6912	1984	9	the	the	DT
6912	1984	10	food	food	NN
6912	1984	11	before	before	IN
6912	1984	12	placing	place	VBG
6912	1984	13	it	-PRON-	PRP
6912	1984	14	in	in	IN
6912	1984	15	the	the	DT
6912	1984	16	cooker	cooker	NN
6912	1984	17	.	.	.
6912	1985	1	The	the	DT
6912	1985	2	uncooked	uncooked	JJ
6912	1985	3	food	food	NN
6912	1985	4	is	be	VBZ
6912	1985	5	put	put	VBN
6912	1985	6	into	into	IN
6912	1985	7	the	the	DT
6912	1985	8	cooker	cooker	NN
6912	1985	9	and	and	CC
6912	1985	10	the	the	DT
6912	1985	11	current	current	NN
6912	1985	12	turned	turn	VBD
6912	1985	13	on	on	RP
6912	1985	14	.	.	.
6912	1986	1	By	by	IN
6912	1986	2	means	mean	NNS
6912	1986	3	of	of	IN
6912	1986	4	a	a	DT
6912	1986	5	clock	clock	NN
6912	1986	6	arrangement	arrangement	NN
6912	1986	7	the	the	DT
6912	1986	8	current	current	NN
6912	1986	9	may	may	MD
6912	1986	10	be	be	VB
6912	1986	11	cut	cut	VBN
6912	1986	12	off	off	RP
6912	1986	13	when	when	WRB
6912	1986	14	the	the	DT
6912	1986	15	desired	desire	VBN
6912	1986	16	length	length	NN
6912	1986	17	of	of	IN
6912	1986	18	time	time	NN
6912	1986	19	of	of	IN
6912	1986	20	heating	heating	NN
6912	1986	21	has	have	VBZ
6912	1986	22	passed	pass	VBN
6912	1986	23	.	.	.
6912	1987	1	[	[	-LRB-
6912	1987	2	Illustration	illustration	NN
6912	1987	3	:	:	:
6912	1987	4	Courtesy	courtesy	NN
6912	1987	5	of	of	IN
6912	1987	6	the	the	DT
6912	1987	7	_	_	NNP
6912	1987	8	Standard	Standard	NNP
6912	1987	9	Electric	Electric	NNP
6912	1987	10	Stove	Stove	NNP
6912	1987	11	Co	Co	NNP
6912	1987	12	_	_	NNP
6912	1987	13	FIGURE	FIGURE	NNP
6912	1987	14	28.--ELECTRIC	28.--electric	CD
6912	1987	15	FIRELESS	FIRELESS	NNP
6912	1987	16	COOKER	COOKER	NNP
6912	1987	17	.	.	.
6912	1988	1	Has	have	VBZ
6912	1988	2	a	a	DT
6912	1988	3	heating	heating	NN
6912	1988	4	element	element	NN
6912	1988	5	in	in	IN
6912	1988	6	the	the	DT
6912	1988	7	bottom	bottom	NN
6912	1988	8	of	of	IN
6912	1988	9	the	the	DT
6912	1988	10	cooker	cooker	NN
6912	1988	11	.	.	.
6912	1988	12	]	]	-RRB-
6912	1989	1	The	the	DT
6912	1989	2	principle	principle	NN
6912	1989	3	of	of	IN
6912	1989	4	the	the	DT
6912	1989	5	fireless	fireless	NN
6912	1989	6	cooker	cooker	NN
6912	1989	7	is	be	VBZ
6912	1989	8	used	use	VBN
6912	1989	9	on	on	IN
6912	1989	10	some	some	DT
6912	1989	11	of	of	IN
6912	1989	12	the	the	DT
6912	1989	13	modern	modern	JJ
6912	1989	14	gas	gas	NN
6912	1989	15	and	and	CC
6912	1989	16	electric	electric	JJ
6912	1989	17	ranges	range	NNS
6912	1989	18	.	.	.
6912	1990	1	The	the	DT
6912	1990	2	walls	wall	NNS
6912	1990	3	of	of	IN
6912	1990	4	the	the	DT
6912	1990	5	ovens	oven	NNS
6912	1990	6	of	of	IN
6912	1990	7	these	these	DT
6912	1990	8	ranges	range	NNS
6912	1990	9	are	be	VBP
6912	1990	10	surrounded	surround	VBN
6912	1990	11	by	by	IN
6912	1990	12	insulating	insulate	VBG
6912	1990	13	materials	material	NNS
6912	1990	14	.	.	.
6912	1991	1	When	when	WRB
6912	1991	2	an	an	DT
6912	1991	3	oven	oven	NN
6912	1991	4	is	be	VBZ
6912	1991	5	heated	heat	VBN
6912	1991	6	and	and	CC
6912	1991	7	has	have	VBZ
6912	1991	8	reached	reach	VBN
6912	1991	9	the	the	DT
6912	1991	10	desired	desire	VBN
6912	1991	11	temperature	temperature	NN
6912	1991	12	,	,	,
6912	1991	13	the	the	DT
6912	1991	14	gas	gas	NN
6912	1991	15	or	or	CC
6912	1991	16	electricity	electricity	NN
6912	1991	17	is	be	VBZ
6912	1991	18	cut	cut	VBN
6912	1991	19	off	off	RP
6912	1991	20	,	,	,
6912	1991	21	but	but	CC
6912	1991	22	the	the	DT
6912	1991	23	baking	baking	NN
6912	1991	24	temperature	temperature	NN
6912	1991	25	is	be	VBZ
6912	1991	26	retained	retain	VBN
6912	1991	27	for	for	IN
6912	1991	28	some	some	DT
6912	1991	29	time	time	NN
6912	1991	30	.	.	.
6912	1992	1	The	the	DT
6912	1992	2	top	top	JJ
6912	1992	3	burners	burner	NNS
6912	1992	4	of	of	IN
6912	1992	5	some	some	DT
6912	1992	6	gas	gas	NN
6912	1992	7	ranges	range	NNS
6912	1992	8	have	have	VBP
6912	1992	9	a	a	DT
6912	1992	10	fireless	fireless	NN
6912	1992	11	cooker	cooker	NN
6912	1992	12	attachment	attachment	NN
6912	1992	13	in	in	IN
6912	1992	14	the	the	DT
6912	1992	15	form	form	NN
6912	1992	16	of	of	IN
6912	1992	17	an	an	DT
6912	1992	18	insulated	insulated	JJ
6912	1992	19	hood	hood	NN
6912	1992	20	.	.	.
6912	1993	1	The	the	DT
6912	1993	2	food	food	NN
6912	1993	3	is	be	VBZ
6912	1993	4	first	first	RB
6912	1993	5	heated	heated	JJ
6912	1993	6	over	over	IN
6912	1993	7	the	the	DT
6912	1993	8	burner	burner	NN
6912	1993	9	,	,	,
6912	1993	10	then	then	RB
6912	1993	11	the	the	DT
6912	1993	12	hood	hood	NN
6912	1993	13	is	be	VBZ
6912	1993	14	lowered	lower	VBN
6912	1993	15	over	over	IN
6912	1993	16	the	the	DT
6912	1993	17	food	food	NN
6912	1993	18	,	,	,
6912	1993	19	and	and	CC
6912	1993	20	the	the	DT
6912	1993	21	gas	gas	NN
6912	1993	22	is	be	VBZ
6912	1993	23	cut	cut	VBN
6912	1993	24	off	off	RP
6912	1993	25	.	.	.
6912	1994	1	The	the	DT
6912	1994	2	food	food	NN
6912	1994	3	continues	continue	VBZ
6912	1994	4	to	to	TO
6912	1994	5	cook	cook	VB
6912	1994	6	,	,	,
6912	1994	7	however	however	RB
6912	1994	8	,	,	,
6912	1994	9	by	by	IN
6912	1994	10	the	the	DT
6912	1994	11	retained	retained	JJ
6912	1994	12	heat	heat	NN
6912	1994	13	(	(	-LRB-
6912	1994	14	see	see	VB
6912	1994	15	Figure	Figure	NNP
6912	1994	16	29	29	CD
6912	1994	17	)	)	-RRB-
6912	1994	18	.	.	.
6912	1995	1	SUGGESTIONS	suggestion	NNS
6912	1995	2	FOR	for	IN
6912	1995	3	USING	use	VBG
6912	1995	4	A	a	DT
6912	1995	5	FIRELESS	FIRELESS	NNP
6912	1995	6	COOKER.--One	COOKER.--One	NNS
6912	1995	7	should	should	MD
6912	1995	8	keep	keep	VB
6912	1995	9	the	the	DT
6912	1995	10	following	following	NN
6912	1995	11	in	in	IN
6912	1995	12	mind	mind	NN
6912	1995	13	in	in	IN
6912	1995	14	using	use	VBG
6912	1995	15	the	the	DT
6912	1995	16	ordinary	ordinary	JJ
6912	1995	17	fireless	fireless	NN
6912	1995	18	cooker	cooker	NN
6912	1995	19	:	:	:
6912	1995	20	[	[	-LRB-
6912	1995	21	Illustration	illustration	NN
6912	1995	22	:	:	:
6912	1995	23	Courtesy	courtesy	NN
6912	1995	24	of	of	IN
6912	1995	25	the	the	DT
6912	1995	26	_	_	NNP
6912	1995	27	Chambers	Chambers	NNP
6912	1995	28	Manufacturing	Manufacturing	NNP
6912	1995	29	Co.	Co.	NNP
6912	1995	30	_	_	NNP
6912	1995	31	FIGURE	FIGURE	NNP
6912	1995	32	29.--GAS	29.--gas	CD
6912	1995	33	RANGE	RANGE	NNS
6912	1995	34	HAVING	have	VBG
6912	1995	35	FIRELESS	FIRELESS	NNP
6912	1995	36	COOKER	COOKER	NNP
6912	1995	37	ATTACHMENT	ATTACHMENT	NNS
6912	1995	38	,	,	,
6912	1995	39	INSULATED	insulated	JJ
6912	1995	40	OVEN	oven	JJ
6912	1995	41	AND	and	CC
6912	1995	42	HOODS	hoods	NN
6912	1995	43	.	.	.
6912	1995	44	]	]	-RRB-
6912	1996	1	1	1	LS
6912	1996	2	.	.	.
6912	1997	1	Have	have	VBP
6912	1997	2	the	the	DT
6912	1997	3	food	food	NN
6912	1997	4	heated	heat	VBN
6912	1997	5	thoroughly	thoroughly	RB
6912	1997	6	before	before	IN
6912	1997	7	placing	place	VBG
6912	1997	8	in	in	IN
6912	1997	9	the	the	DT
6912	1997	10	fireless	fireless	NN
6912	1997	11	cooker	cooker	NN
6912	1997	12	.	.	.
6912	1998	1	(	(	-LRB-
6912	1998	2	This	this	DT
6912	1998	3	direction	direction	NN
6912	1998	4	does	do	VBZ
6912	1998	5	not	not	RB
6912	1998	6	apply	apply	VB
6912	1998	7	to	to	IN
6912	1998	8	an	an	DT
6912	1998	9	electrical	electrical	JJ
6912	1998	10	fireless	fireless	NN
6912	1998	11	cooker	cooker	NN
6912	1998	12	such	such	JJ
6912	1998	13	as	as	IN
6912	1998	14	shown	show	VBN
6912	1998	15	in	in	IN
6912	1998	16	Figure	Figure	NNP
6912	1998	17	28	28	CD
6912	1998	18	.	.	.
6912	1998	19	)	)	-RRB-
6912	1999	1	If	if	IN
6912	1999	2	the	the	DT
6912	1999	3	foods	food	NNS
6912	1999	4	are	be	VBP
6912	1999	5	small	small	JJ
6912	1999	6	,	,	,
6912	1999	7	as	as	IN
6912	1999	8	cereals	cereal	NNS
6912	1999	9	,	,	,
6912	1999	10	5	5	CD
6912	1999	11	minutes	minute	NNS
6912	1999	12	'	'	POS
6912	1999	13	boiling	boiling	NN
6912	1999	14	is	be	VBZ
6912	1999	15	usually	usually	RB
6912	1999	16	sufficient	sufficient	JJ
6912	1999	17	cooking	cooking	NN
6912	1999	18	on	on	IN
6912	1999	19	the	the	DT
6912	1999	20	range	range	NN
6912	1999	21	;	;	:
6912	1999	22	if	if	IN
6912	1999	23	large	large	JJ
6912	1999	24	in	in	IN
6912	1999	25	size	size	NN
6912	1999	26	,	,	,
6912	1999	27	as	as	IN
6912	1999	28	a	a	DT
6912	1999	29	piece	piece	NN
6912	1999	30	of	of	IN
6912	1999	31	beef	beef	NN
6912	1999	32	,	,	,
6912	1999	33	30	30	CD
6912	1999	34	minutes	minute	NNS
6912	1999	35	is	be	VBZ
6912	1999	36	required	require	VBN
6912	1999	37	to	to	TO
6912	1999	38	heat	heat	VB
6912	1999	39	it	-PRON-	PRP
6912	1999	40	through	through	RP
6912	1999	41	.	.	.
6912	2000	1	2	2	LS
6912	2000	2	.	.	.
6912	2001	1	After	after	IN
6912	2001	2	heating	heating	NN
6912	2001	3	,	,	,
6912	2001	4	place	place	VB
6912	2001	5	the	the	DT
6912	2001	6	_	_	NNP
6912	2001	7	covered	cover	VBN
6912	2001	8	_	_	NNP
6912	2001	9	kettle	kettle	NN
6912	2001	10	containing	contain	VBG
6912	2001	11	the	the	DT
6912	2001	12	food	food	NN
6912	2001	13	into	into	IN
6912	2001	14	the	the	DT
6912	2001	15	cooker	cooker	NN
6912	2001	16	immediately	immediately	RB
6912	2001	17	.	.	.
6912	2002	1	It	-PRON-	PRP
6912	2002	2	is	be	VBZ
6912	2002	3	well	well	JJ
6912	2002	4	to	to	TO
6912	2002	5	have	have	VB
6912	2002	6	the	the	DT
6912	2002	7	cooker	cooker	NN
6912	2002	8	near	near	IN
6912	2002	9	the	the	DT
6912	2002	10	range	range	NN
6912	2002	11	so	so	IN
6912	2002	12	as	as	IN
6912	2002	13	to	to	TO
6912	2002	14	waste	waste	VB
6912	2002	15	but	but	CC
6912	2002	16	little	little	JJ
6912	2002	17	heat	heat	NN
6912	2002	18	while	while	IN
6912	2002	19	getting	get	VBG
6912	2002	20	the	the	DT
6912	2002	21	food	food	NN
6912	2002	22	into	into	IN
6912	2002	23	the	the	DT
6912	2002	24	cooker	cooker	NN
6912	2002	25	.	.	.
6912	2003	1	3	3	LS
6912	2003	2	.	.	.
6912	2004	1	The	the	DT
6912	2004	2	kettle	kettle	NN
6912	2004	3	should	should	MD
6912	2004	4	be	be	VB
6912	2004	5	well	well	RB
6912	2004	6	filled	fill	VBN
6912	2004	7	.	.	.
6912	2005	1	A	a	DT
6912	2005	2	small	small	JJ
6912	2005	3	quantity	quantity	NN
6912	2005	4	of	of	IN
6912	2005	5	food	food	NN
6912	2005	6	should	should	MD
6912	2005	7	not	not	RB
6912	2005	8	be	be	VB
6912	2005	9	placed	place	VBN
6912	2005	10	in	in	IN
6912	2005	11	a	a	DT
6912	2005	12	large	large	JJ
6912	2005	13	kettle	kettle	NN
6912	2005	14	.	.	.
6912	2006	1	It	-PRON-	PRP
6912	2006	2	is	be	VBZ
6912	2006	3	possible	possible	JJ
6912	2006	4	,	,	,
6912	2006	5	however	however	RB
6912	2006	6	,	,	,
6912	2006	7	to	to	TO
6912	2006	8	fill	fill	VB
6912	2006	9	the	the	DT
6912	2006	10	large	large	JJ
6912	2006	11	kettle	kettle	NN
6912	2006	12	almost	almost	RB
6912	2006	13	full	full	JJ
6912	2006	14	of	of	IN
6912	2006	15	boiling	boil	VBG
6912	2006	16	water	water	NN
6912	2006	17	,	,	,
6912	2006	18	then	then	RB
6912	2006	19	rest	rest	VB
6912	2006	20	a	a	DT
6912	2006	21	wire	wire	NN
6912	2006	22	rack	rack	NN
6912	2006	23	on	on	IN
6912	2006	24	the	the	DT
6912	2006	25	rim	rim	NN
6912	2006	26	of	of	IN
6912	2006	27	the	the	DT
6912	2006	28	kettle	kettle	NN
6912	2006	29	and	and	CC
6912	2006	30	place	place	VB
6912	2006	31	a	a	DT
6912	2006	32	small	small	JJ
6912	2006	33	pan	pan	NN
6912	2006	34	containing	contain	VBG
6912	2006	35	the	the	DT
6912	2006	36	food	food	NN
6912	2006	37	in	in	IN
6912	2006	38	the	the	DT
6912	2006	39	wire	wire	NN
6912	2006	40	rack	rack	NN
6912	2006	41	(	(	-LRB-
6912	2006	42	see	see	VB
6912	2006	43	Figure	Figure	NNP
6912	2006	44	26	26	CD
6912	2006	45	)	)	-RRB-
6912	2006	46	.	.	.
6912	2007	1	Or	or	CC
6912	2007	2	place	place	VB
6912	2007	3	the	the	DT
6912	2007	4	food	food	NN
6912	2007	5	in	in	IN
6912	2007	6	a	a	DT
6912	2007	7	pan	pan	NN
6912	2007	8	with	with	IN
6912	2007	9	sloping	slope	VBG
6912	2007	10	sides	side	NNS
6912	2007	11	and	and	CC
6912	2007	12	broad	broad	JJ
6912	2007	13	rim	rim	NN
6912	2007	14	,	,	,
6912	2007	15	such	such	JJ
6912	2007	16	as	as	IN
6912	2007	17	a	a	DT
6912	2007	18	"	"	``
6912	2007	19	pudding	pudding	JJ
6912	2007	20	pan	pan	NN
6912	2007	21	,	,	,
6912	2007	22	"	"	''
6912	2007	23	which	which	WDT
6912	2007	24	may	may	MD
6912	2007	25	be	be	VB
6912	2007	26	set	set	VBN
6912	2007	27	in	in	IN
6912	2007	28	the	the	DT
6912	2007	29	large	large	JJ
6912	2007	30	kettle	kettle	NN
6912	2007	31	so	so	IN
6912	2007	32	as	as	IN
6912	2007	33	to	to	TO
6912	2007	34	rest	rest	VB
6912	2007	35	on	on	IN
6912	2007	36	the	the	DT
6912	2007	37	rim	rim	NN
6912	2007	38	.	.	.
6912	2008	1	4	4	LS
6912	2008	2	.	.	.
6912	2009	1	Do	do	VBP
6912	2009	2	not	not	RB
6912	2009	3	open	open	VB
6912	2009	4	the	the	DT
6912	2009	5	cooker	cooker	NN
6912	2009	6	to	to	TO
6912	2009	7	"	"	``
6912	2009	8	see	see	VB
6912	2009	9	how	how	WRB
6912	2009	10	the	the	DT
6912	2009	11	food	food	NN
6912	2009	12	is	be	VBZ
6912	2009	13	getting	get	VBG
6912	2009	14	along	along	RB
6912	2009	15	.	.	.
6912	2009	16	"	"	''
6912	2010	1	If	if	IN
6912	2010	2	the	the	DT
6912	2010	3	box	box	NN
6912	2010	4	is	be	VBZ
6912	2010	5	opened	open	VBN
6912	2010	6	,	,	,
6912	2010	7	the	the	DT
6912	2010	8	food	food	NN
6912	2010	9	must	must	MD
6912	2010	10	be	be	VB
6912	2010	11	removed	remove	VBN
6912	2010	12	at	at	IN
6912	2010	13	once	once	RB
6912	2010	14	.	.	.
6912	2011	1	The	the	DT
6912	2011	2	food	food	NN
6912	2011	3	may	may	MD
6912	2011	4	,	,	,
6912	2011	5	however	however	RB
6912	2011	6	,	,	,
6912	2011	7	be	be	VB
6912	2011	8	reheated	reheat	VBN
6912	2011	9	and	and	CC
6912	2011	10	returned	return	VBN
6912	2011	11	to	to	IN
6912	2011	12	the	the	DT
6912	2011	13	cooker	cooker	NN
6912	2011	14	.	.	.
6912	2012	1	It	-PRON-	PRP
6912	2012	2	is	be	VBZ
6912	2012	3	sometimes	sometimes	RB
6912	2012	4	necessary	necessary	JJ
6912	2012	5	to	to	TO
6912	2012	6	follow	follow	VB
6912	2012	7	this	this	DT
6912	2012	8	plan	plan	NN
6912	2012	9	,	,	,
6912	2012	10	where	where	WRB
6912	2012	11	food	food	NN
6912	2012	12	requires	require	VBZ
6912	2012	13	very	very	RB
6912	2012	14	long	long	JJ
6912	2012	15	cooking	cooking	NN
6912	2012	16	.	.	.
6912	2013	1	5	5	CD
6912	2013	2	.	.	.
6912	2014	1	The	the	DT
6912	2014	2	length	length	NN
6912	2014	3	of	of	IN
6912	2014	4	time	time	NN
6912	2014	5	a	a	DT
6912	2014	6	food	food	NN
6912	2014	7	must	must	MD
6912	2014	8	be	be	VB
6912	2014	9	left	leave	VBN
6912	2014	10	in	in	IN
6912	2014	11	the	the	DT
6912	2014	12	fireless	fireless	NN
6912	2014	13	cooker	cooker	NN
6912	2014	14	varies	vary	VBZ
6912	2014	15	with	with	IN
6912	2014	16	the	the	DT
6912	2014	17	kind	kind	NN
6912	2014	18	of	of	IN
6912	2014	19	food	food	NN
6912	2014	20	and	and	CC
6912	2014	21	style	style	NN
6912	2014	22	of	of	IN
6912	2014	23	cooker	cooker	NN
6912	2014	24	.	.	.
6912	2015	1	In	in	IN
6912	2015	2	many	many	JJ
6912	2015	3	of	of	IN
6912	2015	4	the	the	DT
6912	2015	5	homemade	homemade	JJ
6912	2015	6	boxes	box	NNS
6912	2015	7	,	,	,
6912	2015	8	the	the	DT
6912	2015	9	water	water	NN
6912	2015	10	does	do	VBZ
6912	2015	11	not	not	RB
6912	2015	12	remain	remain	VB
6912	2015	13	hot	hot	JJ
6912	2015	14	enough	enough	RB
6912	2015	15	for	for	IN
6912	2015	16	cooking	cooking	NN
6912	2015	17	after	after	IN
6912	2015	18	12	12	CD
6912	2015	19	hours	hour	NNS
6912	2015	20	;	;	:
6912	2015	21	in	in	IN
6912	2015	22	some	some	DT
6912	2015	23	,	,	,
6912	2015	24	for	for	IN
6912	2015	25	not	not	RB
6912	2015	26	more	more	JJR
6912	2015	27	than	than	IN
6912	2015	28	8	8	CD
6912	2015	29	hours	hour	NNS
6912	2015	30	.	.	.
6912	2016	1	If	if	IN
6912	2016	2	foods	food	NNS
6912	2016	3	require	require	VBP
6912	2016	4	longer	long	RBR
6912	2016	5	cooking	cook	VBG
6912	2016	6	than	than	IN
6912	2016	7	this	this	DT
6912	2016	8	,	,	,
6912	2016	9	they	-PRON-	PRP
6912	2016	10	should	should	MD
6912	2016	11	be	be	VB
6912	2016	12	removed	remove	VBN
6912	2016	13	and	and	CC
6912	2016	14	reheated	reheat	VBN
6912	2016	15	as	as	IN
6912	2016	16	mentioned	mention	VBN
6912	2016	17	above	above	RB
6912	2016	18	.	.	.
6912	2017	1	_	_	NNP
6912	2017	2	Food	Food	NNP
6912	2017	3	should	should	MD
6912	2017	4	never	never	RB
6912	2017	5	be	be	VB
6912	2017	6	allowed	allow	VBN
6912	2017	7	to	to	TO
6912	2017	8	become	become	VB
6912	2017	9	cool	cool	JJ
6912	2017	10	in	in	IN
6912	2017	11	a	a	DT
6912	2017	12	fireless	fireless	NN
6912	2017	13	cooker	cooker	NN
6912	2017	14	_	_	NNP
6912	2017	15	.	.	.
6912	2018	1	6	6	CD
6912	2018	2	.	.	.
6912	2019	1	After	after	IN
6912	2019	2	using	use	VBG
6912	2019	3	any	any	DT
6912	2019	4	type	type	NN
6912	2019	5	of	of	IN
6912	2019	6	fireless	fireless	NN
6912	2019	7	cooker	cooker	NN
6912	2019	8	,	,	,
6912	2019	9	let	let	VB
6912	2019	10	the	the	DT
6912	2019	11	lid	lid	NN
6912	2019	12	remain	remain	VB
6912	2019	13	wide	wide	RB
6912	2019	14	open	open	JJ
6912	2019	15	for	for	IN
6912	2019	16	2	2	CD
6912	2019	17	or	or	CC
6912	2019	18	3	3	CD
6912	2019	19	hours	hour	NNS
6912	2019	20	.	.	.
6912	2020	1	Except	except	IN
6912	2020	2	when	when	WRB
6912	2020	3	in	in	IN
6912	2020	4	use	use	NN
6912	2020	5	do	do	VBP
6912	2020	6	not	not	RB
6912	2020	7	close	close	VB
6912	2020	8	it	-PRON-	PRP
6912	2020	9	tightly	tightly	RB
6912	2020	10	.	.	.
6912	2021	1	Every	every	DT
6912	2021	2	thrifty	thrifty	JJ
6912	2021	3	housekeeper	housekeeper	NN
6912	2021	4	should	should	MD
6912	2021	5	possess	possess	VB
6912	2021	6	and	and	CC
6912	2021	7	use	use	VB
6912	2021	8	a	a	DT
6912	2021	9	fireless	fireless	NN
6912	2021	10	cooker	cooker	NN
6912	2021	11	.	.	.
6912	2022	1	As	as	IN
6912	2022	2	has	have	VBZ
6912	2022	3	been	be	VBN
6912	2022	4	mentioned	mention	VBN
6912	2022	5	,	,	,
6912	2022	6	it	-PRON-	PRP
6912	2022	7	saves	save	VBZ
6912	2022	8	fuel	fuel	NN
6912	2022	9	,	,	,
6912	2022	10	prevents	prevent	VBZ
6912	2022	11	the	the	DT
6912	2022	12	strong	strong	JJ
6912	2022	13	odor	odor	NN
6912	2022	14	of	of	IN
6912	2022	15	food	food	NN
6912	2022	16	permeating	permeate	VBG
6912	2022	17	all	all	DT
6912	2022	18	parts	part	NNS
6912	2022	19	of	of	IN
6912	2022	20	the	the	DT
6912	2022	21	house	house	NN
6912	2022	22	,	,	,
6912	2022	23	lessens	lessen	VBZ
6912	2022	24	work	work	NN
6912	2022	25	and	and	CC
6912	2022	26	care	care	VBP
6912	2022	27	in	in	IN
6912	2022	28	cooking	cooking	NN
6912	2022	29	,	,	,
6912	2022	30	prevents	prevent	NNS
6912	2022	31	burning	burn	VBG
6912	2022	32	and	and	CC
6912	2022	33	scorching	scorch	VBG
6912	2022	34	,	,	,
6912	2022	35	and	and	CC
6912	2022	36	provides	provide	VBZ
6912	2022	37	workers	worker	NNS
6912	2022	38	and	and	CC
6912	2022	39	picnickers	picnicker	NNS
6912	2022	40	with	with	IN
6912	2022	41	warm	warm	JJ
6912	2022	42	lunches	lunch	NNS
6912	2022	43	.	.	.
6912	2023	1	A	a	DT
6912	2023	2	fireless	fireless	NN
6912	2023	3	cooker	cooker	NN
6912	2023	4	can	can	MD
6912	2023	5	be	be	VB
6912	2023	6	made	make	VBN
6912	2023	7	satisfactorily	satisfactorily	RB
6912	2023	8	at	at	IN
6912	2023	9	home	home	NN
6912	2023	10	with	with	IN
6912	2023	11	little	little	JJ
6912	2023	12	expenditure	expenditure	NN
6912	2023	13	of	of	IN
6912	2023	14	effort	effort	NN
6912	2023	15	and	and	CC
6912	2023	16	money	money	NN
6912	2023	17	.	.	.
6912	2024	1	It	-PRON-	PRP
6912	2024	2	has	have	VBZ
6912	2024	3	been	be	VBN
6912	2024	4	found	find	VBN
6912	2024	5	that	that	IN
6912	2024	6	paper	paper	NN
6912	2024	7	crumpled	crumple	VBN
6912	2024	8	so	so	IN
6912	2024	9	as	as	IN
6912	2024	10	to	to	TO
6912	2024	11	afford	afford	VB
6912	2024	12	considerable	considerable	JJ
6912	2024	13	air	air	NN
6912	2024	14	space	space	NN
6912	2024	15	is	be	VBZ
6912	2024	16	a	a	DT
6912	2024	17	satisfactory	satisfactory	JJ
6912	2024	18	non	non	JJ
6912	2024	19	-	-	JJ
6912	2024	20	conducting	conducting	JJ
6912	2024	21	material	material	NN
6912	2024	22	for	for	IN
6912	2024	23	a	a	DT
6912	2024	24	fireless	fireless	NN
6912	2024	25	cooker	cooker	NN
6912	2024	26	.	.	.
6912	2025	1	Detailed	detailed	JJ
6912	2025	2	directions	direction	NNS
6912	2025	3	for	for	IN
6912	2025	4	making	make	VBG
6912	2025	5	a	a	DT
6912	2025	6	fireless	fireless	NN
6912	2025	7	cooker	cooker	NN
6912	2025	8	are	be	VBP
6912	2025	9	given	give	VBN
6912	2025	10	in	in	IN
6912	2025	11	United	United	NNP
6912	2025	12	States	States	NNP
6912	2025	13	Department	Department	NNP
6912	2025	14	of	of	IN
6912	2025	15	Agriculture	Agriculture	NNP
6912	2025	16	,	,	,
6912	2025	17	Farmers	Farmers	NNP
6912	2025	18	'	'	POS
6912	2025	19	Bulletin	Bulletin	NNP
6912	2025	20	771	771	CD
6912	2025	21	,	,	,
6912	2025	22	"	"	``
6912	2025	23	Homemade	Homemade	NNP
6912	2025	24	Fireless	Fireless	NNP
6912	2025	25	Cookers	Cookers	NNPS
6912	2025	26	and	and	CC
6912	2025	27	Their	-PRON-	PRP$
6912	2025	28	Use	use	NN
6912	2025	29	"	"	''
6912	2025	30	and	and	CC
6912	2025	31	in	in	IN
6912	2025	32	several	several	JJ
6912	2025	33	popular	popular	JJ
6912	2025	34	books	book	NNS
6912	2025	35	.	.	.
6912	2026	1	CORN	CORN	NNP
6912	2026	2	-	-	HYPH
6912	2026	3	MEAL	MEAL	NNP
6912	2026	4	MUSH	MUSH	NNP
6912	2026	5	4	4	CD
6912	2026	6	cupfuls	cupful	NNS
6912	2026	7	boiling	boil	VBG
6912	2026	8	water	water	NN
6912	2026	9	1	1	CD
6912	2026	10	cupful	cupful	JJ
6912	2026	11	corn	corn	NN
6912	2026	12	-	-	HYPH
6912	2026	13	meal	meal	NN
6912	2026	14	1	1	CD
6912	2026	15	teaspoonful	teaspoonful	JJ
6912	2026	16	salt	salt	NN
6912	2026	17	Mix	mix	VB
6912	2026	18	the	the	DT
6912	2026	19	ingredients	ingredient	NNS
6912	2026	20	in	in	IN
6912	2026	21	the	the	DT
6912	2026	22	small	small	JJ
6912	2026	23	pan	pan	NN
6912	2026	24	of	of	IN
6912	2026	25	the	the	DT
6912	2026	26	fireless	fireless	NN
6912	2026	27	cooker	cooker	NN
6912	2026	28	and	and	CC
6912	2026	29	cook	cook	NN
6912	2026	30	directly	directly	RB
6912	2026	31	over	over	IN
6912	2026	32	the	the	DT
6912	2026	33	flame	flame	NN
6912	2026	34	of	of	IN
6912	2026	35	a	a	DT
6912	2026	36	range	range	NN
6912	2026	37	,	,	,
6912	2026	38	boiling	boil	VBG
6912	2026	39	for	for	IN
6912	2026	40	5	5	CD
6912	2026	41	minutes	minute	NNS
6912	2026	42	,	,	,
6912	2026	43	and	and	CC
6912	2026	44	stirring	stir	VBG
6912	2026	45	occasionally	occasionally	RB
6912	2026	46	.	.	.
6912	2027	1	Cover	cover	NN
6912	2027	2	and	and	CC
6912	2027	3	place	place	NN
6912	2027	4	in	in	IN
6912	2027	5	the	the	DT
6912	2027	6	large	large	JJ
6912	2027	7	kettle	kettle	NN
6912	2027	8	of	of	IN
6912	2027	9	the	the	DT
6912	2027	10	fireless	fireless	NN
6912	2027	11	cooker	cooker	NN
6912	2027	12	which	which	WDT
6912	2027	13	contains	contain	VBZ
6912	2027	14	boiling	boiling	NN
6912	2027	15	water	water	NN
6912	2027	16	.	.	.
6912	2028	1	Place	place	NN
6912	2028	2	in	in	IN
6912	2028	3	a	a	DT
6912	2028	4	fireless	fireless	NN
6912	2028	5	cooker	cooker	NN
6912	2028	6	for	for	IN
6912	2028	7	5	5	CD
6912	2028	8	to	to	TO
6912	2028	9	10	10	CD
6912	2028	10	hours	hour	NNS
6912	2028	11	.	.	.
6912	2029	1	NOTE.--If	NOTE.--If	NNP
6912	2029	2	corn	corn	NN
6912	2029	3	-	-	HYPH
6912	2029	4	meal	meal	NN
6912	2029	5	mush	mush	NN
6912	2029	6	is	be	VBZ
6912	2029	7	to	to	TO
6912	2029	8	be	be	VB
6912	2029	9	cooked	cook	VBN
6912	2029	10	over	over	IN
6912	2029	11	a	a	DT
6912	2029	12	flame	flame	NN
6912	2029	13	in	in	IN
6912	2029	14	a	a	DT
6912	2029	15	double	double	JJ
6912	2029	16	boiler	boiler	NN
6912	2029	17	,	,	,
6912	2029	18	prepare	prepare	VB
6912	2029	19	according	accord	VBG
6912	2029	20	to	to	IN
6912	2029	21	the	the	DT
6912	2029	22	general	general	JJ
6912	2029	23	rule	rule	NN
6912	2029	24	for	for	IN
6912	2029	25	cereals	cereal	NNS
6912	2029	26	and	and	CC
6912	2029	27	cook	cook	VB
6912	2029	28	over	over	IN
6912	2029	29	boiling	boiling	NN
6912	2029	30	water	water	NN
6912	2029	31	for	for	IN
6912	2029	32	at	at	RB
6912	2029	33	least	least	JJS
6912	2029	34	3	3	CD
6912	2029	35	hours	hour	NNS
6912	2029	36	.	.	.
6912	2030	1	CORN	CORN	NNP
6912	2030	2	-	-	HYPH
6912	2030	3	MEAL	meal	NN
6912	2030	4	MUSH	mush	NN
6912	2030	5	FOR	for	IN
6912	2030	6	"	"	``
6912	2030	7	FRYING	frying	JJ
6912	2030	8	"	"	''
6912	2030	9	2	2	CD
6912	2030	10	cupfuls	cupfuls	NN
6912	2030	11	corn	corn	NN
6912	2030	12	-	-	HYPH
6912	2030	13	meal	meal	NN
6912	2030	14	2	2	CD
6912	2030	15	tablespoonfuls	tablespoonful	NNS
6912	2030	16	flour	flour	NN
6912	2030	17	2	2	CD
6912	2030	18	teaspoonfuls	teaspoonful	NNS
6912	2030	19	salt	salt	NN
6912	2030	20	2	2	CD
6912	2030	21	cupfuls	cupful	VBZ
6912	2030	22	cold	cold	JJ
6912	2030	23	water	water	NN
6912	2030	24	1	1	CD
6912	2030	25	quart	quart	NN
6912	2030	26	boiling	boil	VBG
6912	2030	27	water	water	NN
6912	2030	28	Mix	mix	VB
6912	2030	29	the	the	DT
6912	2030	30	dry	dry	JJ
6912	2030	31	ingredients	ingredient	NNS
6912	2030	32	,	,	,
6912	2030	33	add	add	VB
6912	2030	34	the	the	DT
6912	2030	35	cold	cold	JJ
6912	2030	36	water	water	NN
6912	2030	37	,	,	,
6912	2030	38	and	and	CC
6912	2030	39	mix	mix	VB
6912	2030	40	thoroughly	thoroughly	RB
6912	2030	41	.	.	.
6912	2031	1	Place	place	VB
6912	2031	2	the	the	DT
6912	2031	3	boiling	boiling	NN
6912	2031	4	water	water	NN
6912	2031	5	in	in	IN
6912	2031	6	the	the	DT
6912	2031	7	small	small	JJ
6912	2031	8	pan	pan	NN
6912	2031	9	of	of	IN
6912	2031	10	the	the	DT
6912	2031	11	fireless	fireless	NN
6912	2031	12	cooker	cooker	NN
6912	2031	13	.	.	.
6912	2032	1	Stir	stir	VB
6912	2032	2	the	the	DT
6912	2032	3	corn	corn	NN
6912	2032	4	-	-	HYPH
6912	2032	5	meal	meal	NN
6912	2032	6	mixture	mixture	NN
6912	2032	7	into	into	IN
6912	2032	8	the	the	DT
6912	2032	9	boiling	boiling	NN
6912	2032	10	water	water	NN
6912	2032	11	and	and	CC
6912	2032	12	cook	cook	VB
6912	2032	13	10	10	CD
6912	2032	14	minutes	minute	NNS
6912	2032	15	directly	directly	RB
6912	2032	16	over	over	IN
6912	2032	17	the	the	DT
6912	2032	18	flame	flame	NN
6912	2032	19	,	,	,
6912	2032	20	stirring	stir	VBG
6912	2032	21	constantly	constantly	RB
6912	2032	22	.	.	.
6912	2033	1	Cover	cover	NN
6912	2033	2	and	and	CC
6912	2033	3	place	place	NN
6912	2033	4	in	in	IN
6912	2033	5	the	the	DT
6912	2033	6	large	large	JJ
6912	2033	7	kettle	kettle	NN
6912	2033	8	of	of	IN
6912	2033	9	boiling	boiling	NN
6912	2033	10	water	water	NN
6912	2033	11	.	.	.
6912	2034	1	Place	place	NN
6912	2034	2	in	in	IN
6912	2034	3	the	the	DT
6912	2034	4	fireless	fireless	NN
6912	2034	5	cooker	cooker	NN
6912	2034	6	5	5	CD
6912	2034	7	to	to	TO
6912	2034	8	10	10	CD
6912	2034	9	hours	hour	NNS
6912	2034	10	.	.	.
6912	2035	1	Remove	remove	VB
6912	2035	2	the	the	DT
6912	2035	3	pan	pan	NN
6912	2035	4	of	of	IN
6912	2035	5	mush	mush	NN
6912	2035	6	from	from	IN
6912	2035	7	the	the	DT
6912	2035	8	water	water	NN
6912	2035	9	and	and	CC
6912	2035	10	allow	allow	VB
6912	2035	11	the	the	DT
6912	2035	12	mush	mush	NN
6912	2035	13	to	to	TO
6912	2035	14	cool	cool	VB
6912	2035	15	.	.	.
6912	2036	1	NOTE.--Corn	note.--corn	JJ
6912	2036	2	-	-	HYPH
6912	2036	3	meal	meal	NN
6912	2036	4	Mush	Mush	NNP
6912	2036	5	for	for	IN
6912	2036	6	frying	frying	NN
6912	2036	7	may	may	MD
6912	2036	8	be	be	VB
6912	2036	9	cooked	cook	VBN
6912	2036	10	over	over	IN
6912	2036	11	a	a	DT
6912	2036	12	flame	flame	NN
6912	2036	13	in	in	IN
6912	2036	14	a	a	DT
6912	2036	15	double	double	JJ
6912	2036	16	boiler	boiler	NN
6912	2036	17	according	accord	VBG
6912	2036	18	to	to	IN
6912	2036	19	the	the	DT
6912	2036	20	recipe	recipe	NN
6912	2036	21	given	give	VBN
6912	2036	22	above	above	RB
6912	2036	23	.	.	.
6912	2037	1	Cook	cook	VB
6912	2037	2	it	-PRON-	PRP
6912	2037	3	for	for	IN
6912	2037	4	several	several	JJ
6912	2037	5	hours	hour	NNS
6912	2037	6	.	.	.
6912	2038	1	RICE	rice	NN
6912	2038	2	AND	and	CC
6912	2038	3	TOMATOES	tomatoes	NN
6912	2038	4	1/2	1/2	CD
6912	2038	5	cupful	cupful	JJ
6912	2038	6	rice	rice	NN
6912	2038	7	1	1	CD
6912	2038	8	tablespoonful	tablespoonful	JJ
6912	2038	9	butter	butter	NN
6912	2038	10	or	or	CC
6912	2038	11	substitute	substitute	NN
6912	2038	12	1/2	1/2	CD
6912	2038	13	teaspoonful	teaspoonful	JJ
6912	2038	14	celery	celery	NN
6912	2038	15	salt	salt	NN
6912	2038	16	l-1/4	l-1/4	NNP
6912	2038	17	cupfuls	cupfuls	NNP
6912	2038	18	boiling	boiling	NN
6912	2038	19	water	water	NN
6912	2038	20	1	1	CD
6912	2038	21	cupful	cupful	JJ
6912	2038	22	tomatoes	tomato	NNS
6912	2038	23	1	1	CD
6912	2038	24	slice	slice	NN
6912	2038	25	onion	onion	NN
6912	2038	26	1	1	CD
6912	2038	27	teaspoonful	teaspoonful	JJ
6912	2038	28	salt	salt	NN
6912	2038	29	1/8	1/8	CD
6912	2038	30	teaspoonful	teaspoonful	JJ
6912	2038	31	pepper	pepper	NN
6912	2038	32	In	in	IN
6912	2038	33	the	the	DT
6912	2038	34	small	small	JJ
6912	2038	35	pan	pan	NN
6912	2038	36	of	of	IN
6912	2038	37	the	the	DT
6912	2038	38	fireless	fireless	NNP
6912	2038	39	cooker	cooker	NN
6912	2038	40	cook	cook	NN
6912	2038	41	(	(	-LRB-
6912	2038	42	over	over	IN
6912	2038	43	a	a	DT
6912	2038	44	flame	flame	NN
6912	2038	45	)	)	-RRB-
6912	2038	46	the	the	DT
6912	2038	47	rice	rice	NN
6912	2038	48	,	,	,
6912	2038	49	onion	onion	NN
6912	2038	50	,	,	,
6912	2038	51	and	and	CC
6912	2038	52	fat	fat	NN
6912	2038	53	,	,	,
6912	2038	54	stirring	stir	VBG
6912	2038	55	constantly	constantly	RB
6912	2038	56	until	until	IN
6912	2038	57	they	-PRON-	PRP
6912	2038	58	are	be	VBP
6912	2038	59	slightly	slightly	RB
6912	2038	60	brown	brown	JJ
6912	2038	61	.	.	.
6912	2039	1	Add	add	VB
6912	2039	2	boiling	boil	VBG
6912	2039	3	water	water	NN
6912	2039	4	and	and	CC
6912	2039	5	cook	cook	NN
6912	2039	6	until	until	IN
6912	2039	7	the	the	DT
6912	2039	8	water	water	NN
6912	2039	9	is	be	VBZ
6912	2039	10	almost	almost	RB
6912	2039	11	absorbed	absorb	VBN
6912	2039	12	.	.	.
6912	2040	1	Add	add	VB
6912	2040	2	the	the	DT
6912	2040	3	tomatoes	tomato	NNS
6912	2040	4	and	and	CC
6912	2040	5	seasoning	seasoning	NN
6912	2040	6	and	and	CC
6912	2040	7	heat	heat	VBP
6912	2040	8	the	the	DT
6912	2040	9	mixture	mixture	NN
6912	2040	10	until	until	IN
6912	2040	11	it	-PRON-	PRP
6912	2040	12	boils	boil	VBZ
6912	2040	13	.	.	.
6912	2041	1	Cover	cover	NN
6912	2041	2	and	and	CC
6912	2041	3	place	place	NN
6912	2041	4	in	in	IN
6912	2041	5	the	the	DT
6912	2041	6	large	large	JJ
6912	2041	7	kettle	kettle	NN
6912	2041	8	of	of	IN
6912	2041	9	boiling	boiling	NN
6912	2041	10	water	water	NN
6912	2041	11	belonging	belong	VBG
6912	2041	12	to	to	IN
6912	2041	13	the	the	DT
6912	2041	14	fireless	fireless	NN
6912	2041	15	cooker	cooker	NN
6912	2041	16	.	.	.
6912	2042	1	Place	place	NN
6912	2042	2	in	in	IN
6912	2042	3	the	the	DT
6912	2042	4	fireless	fireless	NN
6912	2042	5	cooker	cooker	NN
6912	2042	6	for	for	IN
6912	2042	7	3/4	3/4	CD
6912	2042	8	hour	hour	NN
6912	2042	9	.	.	.
6912	2043	1	This	this	DT
6912	2043	2	food	food	NN
6912	2043	3	may	may	MD
6912	2043	4	be	be	VB
6912	2043	5	served	serve	VBN
6912	2043	6	as	as	IN
6912	2043	7	a	a	DT
6912	2043	8	border	border	NN
6912	2043	9	around	around	IN
6912	2043	10	meat	meat	NN
6912	2043	11	.	.	.
6912	2044	1	QUESTIONS	questions	VB
6912	2044	2	In	in	IN
6912	2044	3	your	-PRON-	PRP$
6912	2044	4	own	own	JJ
6912	2044	5	way	way	NN
6912	2044	6	,	,	,
6912	2044	7	explain	explain	VB
6912	2044	8	the	the	DT
6912	2044	9	principle	principle	NN
6912	2044	10	of	of	IN
6912	2044	11	"	"	``
6912	2044	12	cooking	cook	VBG
6912	2044	13	without	without	IN
6912	2044	14	fire	fire	NN
6912	2044	15	.	.	.
6912	2044	16	"	"	''
6912	2045	1	What	what	WDT
6912	2045	2	ingredient	ingredient	NN
6912	2045	3	does	do	VBZ
6912	2045	4	Corn	corn	NN
6912	2045	5	-	-	HYPH
6912	2045	6	meal	meal	NN
6912	2045	7	Mush	Mush	NNP
6912	2045	8	for	for	IN
6912	2045	9	"	"	``
6912	2045	10	Frying	fry	VBG
6912	2045	11	"	"	''
6912	2045	12	contain	contain	NN
6912	2045	13	that	that	DT
6912	2045	14	plain	plain	JJ
6912	2045	15	Corn-	corn-	JJ
6912	2045	16	meal	meal	NN
6912	2045	17	Mush	Mush	NNP
6912	2045	18	does	do	VBZ
6912	2045	19	not	not	RB
6912	2045	20	?	?	.
6912	2046	1	What	what	WP
6912	2046	2	is	be	VBZ
6912	2046	3	the	the	DT
6912	2046	4	use	use	NN
6912	2046	5	of	of	IN
6912	2046	6	this	this	DT
6912	2046	7	ingredient	ingredient	NN
6912	2046	8	in	in	IN
6912	2046	9	Corn	corn	NN
6912	2046	10	-	-	HYPH
6912	2046	11	meal	meal	NN
6912	2046	12	Mush	Mush	NNP
6912	2046	13	for	for	IN
6912	2046	14	"	"	``
6912	2046	15	Frying	frying	NN
6912	2046	16	"	"	''
6912	2046	17	?	?	.
6912	2047	1	(	(	-LRB-
6912	2047	2	See	see	VB
6912	2047	3	_	_	NNP
6912	2047	4	Wheat	Wheat	NNP
6912	2047	5	Flour	Flour	NNP
6912	2047	6	and	and	CC
6912	2047	7	Corn	Corn	NNP
6912	2047	8	-	-	HYPH
6912	2047	9	meal	meal	NN
6912	2047	10	_	_	NNP
6912	2047	11	.	.	.
6912	2047	12	)	)	-RRB-
6912	2048	1	How	how	WRB
6912	2048	2	does	do	VBZ
6912	2048	3	the	the	DT
6912	2048	4	method	method	NN
6912	2048	5	of	of	IN
6912	2048	6	preparing	prepare	VBG
6912	2048	7	Corn	corn	NN
6912	2048	8	-	-	HYPH
6912	2048	9	meal	meal	NN
6912	2048	10	Mush	Mush	NNP
6912	2048	11	for	for	IN
6912	2048	12	"	"	``
6912	2048	13	Frying	fry	VBG
6912	2048	14	"	"	''
6912	2048	15	differ	differ	NN
6912	2048	16	from	from	IN
6912	2048	17	the	the	DT
6912	2048	18	usual	usual	JJ
6912	2048	19	method	method	NN
6912	2048	20	of	of	IN
6912	2048	21	cooking	cook	VBG
6912	2048	22	cereals	cereal	NNS
6912	2048	23	?	?	.
6912	2049	1	How	how	WRB
6912	2049	2	many	many	JJ
6912	2049	3	cupfuls	cupful	NNS
6912	2049	4	of	of	IN
6912	2049	5	corn	corn	NN
6912	2049	6	-	-	HYPH
6912	2049	7	meal	meal	NN
6912	2049	8	in	in	IN
6912	2049	9	one	one	CD
6912	2049	10	pound	pound	NN
6912	2049	11	?	?	.
6912	2050	1	Of	of	IN
6912	2050	2	rice	rice	NN
6912	2050	3	in	in	IN
6912	2050	4	one	one	CD
6912	2050	5	pound	pound	NN
6912	2050	6	?	?	.
6912	2051	1	What	what	WP
6912	2051	2	is	be	VBZ
6912	2051	3	the	the	DT
6912	2051	4	price	price	NN
6912	2051	5	per	per	IN
6912	2051	6	pound	pound	NN
6912	2051	7	of	of	IN
6912	2051	8	corn	corn	NN
6912	2051	9	-	-	HYPH
6912	2051	10	meal	meal	NN
6912	2051	11	and	and	CC
6912	2051	12	rice	rice	NN
6912	2051	13	?	?	.
6912	2052	1	LESSON	LESSON	NNP
6912	2052	2	XXIII	xxiii	NN
6912	2052	3	CEREALS	cereal	NNS
6912	2052	4	FOR	for	IN
6912	2052	5	FRYING	fry	VBG
6912	2052	6	OR	or	CC
6912	2052	7	BAKING	baking	NN
6912	2052	8	"	"	``
6912	2052	9	FRIED	FRIED	NNP
6912	2052	10	"	"	''
6912	2052	11	OR	or	CC
6912	2052	12	BAKED	BAKED	NNP
6912	2052	13	MUSH	MUSH	NNP
6912	2052	14	Cut	Cut	NNP
6912	2052	15	Corn	Corn	NNP
6912	2052	16	-	-	HYPH
6912	2052	17	meal	meal	NN
6912	2052	18	Mush	Mush	NNP
6912	2052	19	for	for	IN
6912	2052	20	"	"	``
6912	2052	21	Frying	fry	VBG
6912	2052	22	"	"	''
6912	2052	23	into	into	IN
6912	2052	24	slices	slice	NNS
6912	2052	25	1/3	1/3	CD
6912	2052	26	inch	inch	NN
6912	2052	27	thick	thick	JJ
6912	2052	28	.	.	.
6912	2053	1	Dip	dip	VB
6912	2053	2	each	each	DT
6912	2053	3	slice	slice	NN
6912	2053	4	in	in	IN
6912	2053	5	flour	flour	NN
6912	2053	6	and	and	CC
6912	2053	7	brown	brown	JJ
6912	2053	8	in	in	IN
6912	2053	9	a	a	DT
6912	2053	10	little	little	JJ
6912	2053	11	hot	hot	JJ
6912	2053	12	fat	fat	NN
6912	2053	13	(	(	-LRB-
6912	2053	14	butter	butter	NN
6912	2053	15	or	or	CC
6912	2053	16	substitute	substitute	NN
6912	2053	17	,	,	,
6912	2053	18	or	or	CC
6912	2053	19	a	a	DT
6912	2053	20	slice	slice	NN
6912	2053	21	of	of	IN
6912	2053	22	salt	salt	NN
6912	2053	23	pork	pork	NN
6912	2053	24	fat	fat	NN
6912	2053	25	may	may	MD
6912	2053	26	be	be	VB
6912	2053	27	used	use	VBN
6912	2053	28	)	)	-RRB-
6912	2053	29	.	.	.
6912	2054	1	The	the	DT
6912	2054	2	slices	slice	NNS
6912	2054	3	of	of	IN
6912	2054	4	mush	mush	NN
6912	2054	5	may	may	MD
6912	2054	6	be	be	VB
6912	2054	7	spread	spread	VBN
6912	2054	8	with	with	IN
6912	2054	9	softened	softened	JJ
6912	2054	10	fat	fat	NN
6912	2054	11	,	,	,
6912	2054	12	or	or	CC
6912	2054	13	dipped	dip	VBN
6912	2054	14	in	in	IN
6912	2054	15	melted	melted	JJ
6912	2054	16	fat	fat	NN
6912	2054	17	,	,	,
6912	2054	18	and	and	CC
6912	2054	19	browned	brown	VBN
6912	2054	20	in	in	IN
6912	2054	21	the	the	DT
6912	2054	22	oven	oven	NN
6912	2054	23	or	or	CC
6912	2054	24	broiling	broiling	NN
6912	2054	25	oven	oven	RB
6912	2054	26	.	.	.
6912	2055	1	Instead	instead	RB
6912	2055	2	of	of	IN
6912	2055	3	spreading	spread	VBG
6912	2055	4	the	the	DT
6912	2055	5	mush	mush	NN
6912	2055	6	with	with	IN
6912	2055	7	fat	fat	NN
6912	2055	8	,	,	,
6912	2055	9	the	the	DT
6912	2055	10	slices	slice	NNS
6912	2055	11	may	may	MD
6912	2055	12	be	be	VB
6912	2055	13	dipped	dip	VBN
6912	2055	14	in	in	IN
6912	2055	15	cracker	cracker	NN
6912	2055	16	or	or	CC
6912	2055	17	fine	fine	NN
6912	2055	18	dried	dry	VBN
6912	2055	19	bread	bread	NN
6912	2055	20	crumbs	crumb	NNS
6912	2055	21	,	,	,
6912	2055	22	then	then	RB
6912	2055	23	dipped	dip	VBD
6912	2055	24	into	into	IN
6912	2055	25	egg	egg	NN
6912	2055	26	mixture--1	mixture--1	PRP$
6912	2055	27	egg	egg	NN
6912	2055	28	beaten	beat	VBN
6912	2055	29	and	and	CC
6912	2055	30	diluted	dilute	VBN
6912	2055	31	with	with	IN
6912	2055	32	1	1	CD
6912	2055	33	tablespoonful	tablespoonful	JJ
6912	2055	34	of	of	IN
6912	2055	35	water	water	NN
6912	2055	36	--	--	:
6912	2055	37	and	and	CC
6912	2055	38	again	again	RB
6912	2055	39	dipped	dip	VBD
6912	2055	40	into	into	IN
6912	2055	41	cracker	cracker	NN
6912	2055	42	or	or	CC
6912	2055	43	bread	bread	NN
6912	2055	44	crumbs	crumb	NNS
6912	2055	45	.	.	.
6912	2056	1	Place	place	VB
6912	2056	2	the	the	DT
6912	2056	3	"	"	``
6912	2056	4	breaded	breaded	JJ
6912	2056	5	slices	slice	NNS
6912	2056	6	"	"	''
6912	2056	7	in	in	IN
6912	2056	8	a	a	DT
6912	2056	9	dripping	dripping	JJ
6912	2056	10	pan	pan	NN
6912	2056	11	,	,	,
6912	2056	12	put	put	VB
6912	2056	13	fat	fat	JJ
6912	2056	14	in	in	IN
6912	2056	15	bits	bit	NNS
6912	2056	16	over	over	IN
6912	2056	17	the	the	DT
6912	2056	18	top	top	NN
6912	2056	19	and	and	CC
6912	2056	20	bake	bake	VB
6912	2056	21	for	for	IN
6912	2056	22	about	about	IN
6912	2056	23	half	half	PDT
6912	2056	24	a	a	DT
6912	2056	25	hour	hour	NN
6912	2056	26	or	or	CC
6912	2056	27	until	until	IN
6912	2056	28	the	the	DT
6912	2056	29	crumbs	crumb	NNS
6912	2056	30	are	be	VBP
6912	2056	31	brown	brown	JJ
6912	2056	32	.	.	.
6912	2057	1	Hot	hot	JJ
6912	2057	2	mush	mush	NN
6912	2057	3	may	may	MD
6912	2057	4	be	be	VB
6912	2057	5	served	serve	VBN
6912	2057	6	plain	plain	JJ
6912	2057	7	or	or	CC
6912	2057	8	with	with	IN
6912	2057	9	sirup	sirup	NN
6912	2057	10	.	.	.
6912	2058	1	In	in	IN
6912	2058	2	the	the	DT
6912	2058	3	same	same	JJ
6912	2058	4	way	way	NN
6912	2058	5	,	,	,
6912	2058	6	left	leave	VBN
6912	2058	7	-	-	HYPH
6912	2058	8	over	over	RP
6912	2058	9	wheatena	wheatena	NNP
6912	2058	10	,	,	,
6912	2058	11	cream	cream	NN
6912	2058	12	of	of	IN
6912	2058	13	wheat	wheat	NN
6912	2058	14	,	,	,
6912	2058	15	farina	farina	NNP
6912	2058	16	,	,	,
6912	2058	17	and	and	CC
6912	2058	18	other	other	JJ
6912	2058	19	breakfast	breakfast	NN
6912	2058	20	cereals	cereal	NNS
6912	2058	21	may	may	MD
6912	2058	22	be	be	VB
6912	2058	23	molded	mold	VBN
6912	2058	24	,	,	,
6912	2058	25	cooled	cool	VBN
6912	2058	26	,	,	,
6912	2058	27	and	and	CC
6912	2058	28	then	then	RB
6912	2058	29	"	"	``
6912	2058	30	fried	fry	VBN
6912	2058	31	"	"	''
6912	2058	32	or	or	CC
6912	2058	33	baked	bake	VBD
6912	2058	34	.	.	.
6912	2059	1	FRENCH	FRENCH	NNP
6912	2059	2	TOAST	toast	NN
6912	2059	3	1	1	CD
6912	2059	4	or	or	CC
6912	2059	5	2	2	CD
6912	2059	6	eggs	egg	NNS
6912	2059	7	1	1	CD
6912	2059	8	cupful	cupful	JJ
6912	2059	9	milk	milk	NN
6912	2059	10	1/4	1/4	CD
6912	2059	11	teaspoonful	teaspoonful	JJ
6912	2059	12	salt	salt	NN
6912	2059	13	6	6	CD
6912	2059	14	or	or	CC
6912	2059	15	8	8	CD
6912	2059	16	slices	slice	NNS
6912	2059	17	of	of	IN
6912	2059	18	stale	stale	JJ
6912	2059	19	bread	bread	NN
6912	2059	20	Beat	beat	VB
6912	2059	21	the	the	DT
6912	2059	22	eggs	egg	NNS
6912	2059	23	slightly	slightly	RB
6912	2059	24	,	,	,
6912	2059	25	add	add	VB
6912	2059	26	the	the	DT
6912	2059	27	salt	salt	NN
6912	2059	28	and	and	CC
6912	2059	29	milk	milk	NN
6912	2059	30	,	,	,
6912	2059	31	and	and	CC
6912	2059	32	dip	dip	VB
6912	2059	33	the	the	DT
6912	2059	34	bread	bread	NN
6912	2059	35	in	in	IN
6912	2059	36	the	the	DT
6912	2059	37	mixture	mixture	NN
6912	2059	38	.	.	.
6912	2060	1	Heat	heat	VB
6912	2060	2	a	a	DT
6912	2060	3	griddle	griddle	NN
6912	2060	4	or	or	CC
6912	2060	5	"	"	``
6912	2060	6	frying	frying	JJ
6912	2060	7	"	"	''
6912	2060	8	pan	pan	NN
6912	2060	9	and	and	CC
6912	2060	10	place	place	VB
6912	2060	11	a	a	DT
6912	2060	12	little	little	JJ
6912	2060	13	butter	butter	NN
6912	2060	14	or	or	CC
6912	2060	15	substitute	substitute	NN
6912	2060	16	,	,	,
6912	2060	17	or	or	CC
6912	2060	18	a	a	DT
6912	2060	19	combination	combination	NN
6912	2060	20	of	of	IN
6912	2060	21	butter	butter	NN
6912	2060	22	and	and	CC
6912	2060	23	some	some	DT
6912	2060	24	other	other	JJ
6912	2060	25	fat	fat	NN
6912	2060	26	,	,	,
6912	2060	27	in	in	IN
6912	2060	28	the	the	DT
6912	2060	29	pan	pan	NN
6912	2060	30	.	.	.
6912	2061	1	Brown	brown	VB
6912	2061	2	the	the	DT
6912	2061	3	bread	bread	NN
6912	2061	4	on	on	IN
6912	2061	5	one	one	CD
6912	2061	6	side	side	NN
6912	2061	7	in	in	IN
6912	2061	8	the	the	DT
6912	2061	9	hot	hot	JJ
6912	2061	10	fat	fat	NN
6912	2061	11	.	.	.
6912	2062	1	Place	place	VB
6912	2062	2	a	a	DT
6912	2062	3	bit	bit	NN
6912	2062	4	of	of	IN
6912	2062	5	fat	fat	NN
6912	2062	6	on	on	IN
6912	2062	7	the	the	DT
6912	2062	8	top	top	NN
6912	2062	9	of	of	IN
6912	2062	10	each	each	DT
6912	2062	11	slice	slice	NN
6912	2062	12	,	,	,
6912	2062	13	turn	turn	VBP
6912	2062	14	,	,	,
6912	2062	15	and	and	CC
6912	2062	16	brown	brown	VB
6912	2062	17	the	the	DT
6912	2062	18	other	other	JJ
6912	2062	19	side	side	NN
6912	2062	20	.	.	.
6912	2063	1	Serve	serve	VB
6912	2063	2	hot	hot	JJ
6912	2063	3	.	.	.
6912	2064	1	A	a	DT
6912	2064	2	mixture	mixture	NN
6912	2064	3	of	of	IN
6912	2064	4	powdered	powdered	JJ
6912	2064	5	sugar	sugar	NN
6912	2064	6	and	and	CC
6912	2064	7	cinnamon	cinnamon	NN
6912	2064	8	,	,	,
6912	2064	9	or	or	CC
6912	2064	10	sirup	sirup	NN
6912	2064	11	is	be	VBZ
6912	2064	12	sometimes	sometimes	RB
6912	2064	13	used	use	VBN
6912	2064	14	in	in	IN
6912	2064	15	serving	serve	VBG
6912	2064	16	French	French	NNP
6912	2064	17	Toast	Toast	NNP
6912	2064	18	.	.	.
6912	2065	1	SIRUP	SIRUP	NNP
6912	2065	2	1/2	1/2	CD
6912	2065	3	cupful	cupful	JJ
6912	2065	4	corn	corn	NN
6912	2065	5	sirup	sirup	NN
6912	2065	6	(	(	-LRB-
6912	2065	7	dark	dark	JJ
6912	2065	8	)	)	-RRB-
6912	2065	9	1/4	1/4	CD
6912	2065	10	cupful	cupful	JJ
6912	2065	11	boiling	boiling	NN
6912	2065	12	water	water	NN
6912	2065	13	2	2	CD
6912	2065	14	tablespoonfuls	tablespoonful	NNS
6912	2065	15	brown	brown	NNP
6912	2065	16	sugar	sugar	NN
6912	2065	17	1/8	1/8	CD
6912	2065	18	teaspoonful	teaspoonful	JJ
6912	2065	19	salt	salt	NN
6912	2065	20	1	1	CD
6912	2065	21	teaspoonful	teaspoonful	JJ
6912	2065	22	vanilla	vanilla	NN
6912	2065	23	Mix	mix	VB
6912	2065	24	the	the	DT
6912	2065	25	corn	corn	NN
6912	2065	26	sirup	sirup	NN
6912	2065	27	,	,	,
6912	2065	28	sugar	sugar	NN
6912	2065	29	,	,	,
6912	2065	30	water	water	NN
6912	2065	31	,	,	,
6912	2065	32	and	and	CC
6912	2065	33	salt	salt	NN
6912	2065	34	.	.	.
6912	2066	1	Heat	heat	NN
6912	2066	2	until	until	IN
6912	2066	3	the	the	DT
6912	2066	4	boiling	boiling	NN
6912	2066	5	point	point	NN
6912	2066	6	is	be	VBZ
6912	2066	7	reached	reach	VBN
6912	2066	8	.	.	.
6912	2067	1	Cool	cool	UH
6912	2067	2	and	and	CC
6912	2067	3	then	then	RB
6912	2067	4	add	add	VB
6912	2067	5	the	the	DT
6912	2067	6	vanilla	vanilla	NN
6912	2067	7	.	.	.
6912	2068	1	If	if	IN
6912	2068	2	it	-PRON-	PRP
6912	2068	3	is	be	VBZ
6912	2068	4	desired	desire	VBN
6912	2068	5	to	to	TO
6912	2068	6	serve	serve	VB
6912	2068	7	the	the	DT
6912	2068	8	sirup	sirup	NN
6912	2068	9	hot	hot	JJ
6912	2068	10	,	,	,
6912	2068	11	its	-PRON-	PRP$
6912	2068	12	flavor	flavor	NN
6912	2068	13	is	be	VBZ
6912	2068	14	improved	improve	VBN
6912	2068	15	by	by	IN
6912	2068	16	the	the	DT
6912	2068	17	addition	addition	NN
6912	2068	18	of	of	IN
6912	2068	19	1	1	CD
6912	2068	20	teaspoonful	teaspoonful	NN
6912	2068	21	of	of	IN
6912	2068	22	butter	butter	NN
6912	2068	23	.	.	.
6912	2069	1	QUESTIONS	QUESTIONS	NNP
6912	2069	2	In	in	IN
6912	2069	3	preparing	prepare	VBG
6912	2069	4	French	French	NNP
6912	2069	5	Toast	Toast	NNP
6912	2069	6	,	,	,
6912	2069	7	what	what	WDT
6912	2069	8	care	care	NN
6912	2069	9	must	must	MD
6912	2069	10	be	be	VB
6912	2069	11	taken	take	VBN
6912	2069	12	in	in	IN
6912	2069	13	dipping	dip	VBG
6912	2069	14	the	the	DT
6912	2069	15	stale	stale	JJ
6912	2069	16	bread	bread	NN
6912	2069	17	in	in	IN
6912	2069	18	the	the	DT
6912	2069	19	milk	milk	NN
6912	2069	20	and	and	CC
6912	2069	21	egg	egg	NN
6912	2069	22	mixture	mixture	NN
6912	2069	23	?	?	.
6912	2070	1	Since	since	IN
6912	2070	2	it	-PRON-	PRP
6912	2070	3	is	be	VBZ
6912	2070	4	desirable	desirable	JJ
6912	2070	5	to	to	TO
6912	2070	6	serve	serve	VB
6912	2070	7	the	the	DT
6912	2070	8	slices	slice	NNS
6912	2070	9	of	of	IN
6912	2070	10	toast	toast	NN
6912	2070	11	whole	whole	NN
6912	2070	12	,	,	,
6912	2070	13	which	which	WDT
6912	2070	14	are	be	VBP
6912	2070	15	the	the	DT
6912	2070	16	better	well	JJR
6912	2070	17	for	for	IN
6912	2070	18	French	french	JJ
6912	2070	19	Toast,--large	toast,--large	NN
6912	2070	20	or	or	CC
6912	2070	21	small	small	JJ
6912	2070	22	pieces	piece	NNS
6912	2070	23	of	of	IN
6912	2070	24	bread	bread	NN
6912	2070	25	?	?	.
6912	2071	1	What	what	WP
6912	2071	2	is	be	VBZ
6912	2071	3	the	the	DT
6912	2071	4	advantage	advantage	NN
6912	2071	5	of	of	IN
6912	2071	6	placing	place	VBG
6912	2071	7	a	a	DT
6912	2071	8	bit	bit	NN
6912	2071	9	of	of	IN
6912	2071	10	fat	fat	NN
6912	2071	11	on	on	IN
6912	2071	12	each	each	DT
6912	2071	13	slice	slice	NN
6912	2071	14	of	of	IN
6912	2071	15	bread	bread	NN
6912	2071	16	just	just	RB
6912	2071	17	before	before	IN
6912	2071	18	turning	turn	VBG
6912	2071	19	it	-PRON-	PRP
6912	2071	20	?	?	.
6912	2072	1	Why	why	WRB
6912	2072	2	is	be	VBZ
6912	2072	3	it	-PRON-	PRP
6912	2072	4	advisable	advisable	JJ
6912	2072	5	to	to	TO
6912	2072	6	add	add	VB
6912	2072	7	butter	butter	NN
6912	2072	8	to	to	IN
6912	2072	9	the	the	DT
6912	2072	10	sirup	sirup	NN
6912	2072	11	only	only	RB
6912	2072	12	when	when	WRB
6912	2072	13	the	the	DT
6912	2072	14	latter	latter	NN
6912	2072	15	is	be	VBZ
6912	2072	16	to	to	TO
6912	2072	17	be	be	VB
6912	2072	18	served	serve	VBN
6912	2072	19	hot	hot	JJ
6912	2072	20	?	?	.
6912	2073	1	What	what	WP
6912	2073	2	is	be	VBZ
6912	2073	3	the	the	DT
6912	2073	4	purpose	purpose	NN
6912	2073	5	of	of	IN
6912	2073	6	adding	add	VBG
6912	2073	7	sugar	sugar	NN
6912	2073	8	to	to	IN
6912	2073	9	corn	corn	NN
6912	2073	10	sirup	sirup	NN
6912	2073	11	?	?	.
6912	2074	1	(	(	-LRB-
6912	2074	2	See	see	VB
6912	2074	3	_	_	NNP
6912	2074	4	Corn	Corn	NNP
6912	2074	5	Sirup	Sirup	NNP
6912	2074	6	_	_	NNP
6912	2074	7	.	.	.
6912	2074	8	)	)	-RRB-
6912	2075	1	LESSON	LESSON	NNP
6912	2075	2	XXIV	XXIV	NNP
6912	2075	3	POWDERED	powdered	NN
6912	2075	4	CEREALS	cereal	VBZ
6912	2075	5	USED	use	VBN
6912	2075	6	FOR	for	IN
6912	2075	7	THICKENING	thickening	NN
6912	2075	8	EXPERIMENT	EXPERIMENT	NNP
6912	2075	9	22	22	CD
6912	2075	10	:	:	:
6912	2075	11	STARCH	STARCH	NNS
6912	2075	12	GRAINS	grain	NNS
6912	2075	13	AND	and	CC
6912	2075	14	BOILING	boil	VBG
6912	2075	15	WATER.--Pour	water.--pour	NN
6912	2075	16	2	2	CD
6912	2075	17	tablespoonfuls	tablespoonful	NNS
6912	2075	18	of	of	IN
6912	2075	19	boiling	boil	VBG
6912	2075	20	water	water	NN
6912	2075	21	over	over	IN
6912	2075	22	1	1	CD
6912	2075	23	teaspoonful	teaspoonful	NN
6912	2075	24	of	of	IN
6912	2075	25	flour	flour	NN
6912	2075	26	.	.	.
6912	2076	1	Stir	stir	VB
6912	2076	2	and	and	CC
6912	2076	3	heat	heat	VB
6912	2076	4	over	over	IN
6912	2076	5	the	the	DT
6912	2076	6	flame	flame	NN
6912	2076	7	.	.	.
6912	2077	1	Is	be	VBZ
6912	2077	2	the	the	DT
6912	2077	3	mixture	mixture	NN
6912	2077	4	smooth	smooth	JJ
6912	2077	5	?	?	.
6912	2078	1	Examine	examine	VB
6912	2078	2	the	the	DT
6912	2078	3	center	center	NN
6912	2078	4	of	of	IN
6912	2078	5	a	a	DT
6912	2078	6	"	"	``
6912	2078	7	Jump	Jump	NNP
6912	2078	8	.	.	.
6912	2078	9	"	"	''
6912	2079	1	How	how	WRB
6912	2079	2	does	do	VBZ
6912	2079	3	it	-PRON-	PRP
6912	2079	4	compare	compare	VB
6912	2079	5	with	with	IN
6912	2079	6	uncooked	uncooked	JJ
6912	2079	7	starch	starch	NN
6912	2079	8	?	?	.
6912	2080	1	Are	be	VBP
6912	2080	2	all	all	PDT
6912	2080	3	the	the	DT
6912	2080	4	starch	starch	NN
6912	2080	5	grains	grain	NNS
6912	2080	6	swelled	swell	VBD
6912	2080	7	and	and	CC
6912	2080	8	semisoluble	semisoluble	JJ
6912	2080	9	?	?	.
6912	2081	1	EXPERIMENT	EXPERIMENT	NNP
6912	2081	2	23	23	CD
6912	2081	3	:	:	:
6912	2081	4	SEPARATION	separation	NN
6912	2081	5	OF	of	IN
6912	2081	6	STARCH	STARCH	NNS
6912	2081	7	GRAINS	grain	NNS
6912	2081	8	WITH	with	IN
6912	2081	9	COLD	COLD	NNS
6912	2081	10	WATER.--Mix	water.--mix	NN
6912	2081	11	1	1	CD
6912	2081	12	teaspoonful	teaspoonful	NN
6912	2081	13	of	of	IN
6912	2081	14	flour	flour	NN
6912	2081	15	with	with	IN
6912	2081	16	1	1	CD
6912	2081	17	teaspoonful	teaspoonful	NN
6912	2081	18	of	of	IN
6912	2081	19	water	water	NN
6912	2081	20	.	.	.
6912	2082	1	Add	add	NN
6912	2082	2	2	2	CD
6912	2082	3	tablespoonfuls	tablespoonful	NNS
6912	2082	4	of	of	IN
6912	2082	5	boiling	boiling	NN
6912	2082	6	water	water	NN
6912	2082	7	,	,	,
6912	2082	8	stir	stir	VB
6912	2082	9	,	,	,
6912	2082	10	and	and	CC
6912	2082	11	heat	heat	NN
6912	2082	12	.	.	.
6912	2083	1	Is	be	VBZ
6912	2083	2	the	the	DT
6912	2083	3	mixture	mixture	NN
6912	2083	4	smooth	smooth	JJ
6912	2083	5	?	?	.
6912	2084	1	Explain	explain	VB
6912	2084	2	clearly	clearly	RB
6912	2084	3	the	the	DT
6912	2084	4	use	use	NN
6912	2084	5	of	of	IN
6912	2084	6	cold	cold	JJ
6912	2084	7	water	water	NN
6912	2084	8	in	in	IN
6912	2084	9	this	this	DT
6912	2084	10	mixture	mixture	NN
6912	2084	11	.	.	.
6912	2085	1	EXPERIMENT	EXPERIMENT	NNP
6912	2085	2	24	24	CD
6912	2085	3	:	:	:
6912	2085	4	SEPARATION	separation	NN
6912	2085	5	OF	of	IN
6912	2085	6	STARCH	STARCH	NNS
6912	2085	7	GRAINS	grain	NNS
6912	2085	8	WITH	with	IN
6912	2085	9	SUGAR.--Mix	sugar.--mix	$
6912	2085	10	1	1	CD
6912	2085	11	teaspoonful	teaspoonful	NN
6912	2085	12	of	of	IN
6912	2085	13	flour	flour	NN
6912	2085	14	with	with	IN
6912	2085	15	1	1	CD
6912	2085	16	teaspoonful	teaspoonful	JJ
6912	2085	17	of	of	IN
6912	2085	18	sugar	sugar	NN
6912	2085	19	.	.	.
6912	2086	1	Add	add	NN
6912	2086	2	2	2	CD
6912	2086	3	table	table	NN
6912	2086	4	-	-	HYPH
6912	2086	5	spoonfuls	spoonful	NNS
6912	2086	6	of	of	IN
6912	2086	7	boiling	boiling	NN
6912	2086	8	water	water	NN
6912	2086	9	,	,	,
6912	2086	10	stir	stir	VB
6912	2086	11	,	,	,
6912	2086	12	and	and	CC
6912	2086	13	heat	heat	NN
6912	2086	14	.	.	.
6912	2087	1	Is	be	VBZ
6912	2087	2	the	the	DT
6912	2087	3	mixture	mixture	NN
6912	2087	4	smooth	smooth	JJ
6912	2087	5	?	?	.
6912	2088	1	Carefully	carefully	RB
6912	2088	2	explain	explain	VB
6912	2088	3	the	the	DT
6912	2088	4	use	use	NN
6912	2088	5	of	of	IN
6912	2088	6	sugar	sugar	NN
6912	2088	7	in	in	IN
6912	2088	8	the	the	DT
6912	2088	9	mixture	mixture	NN
6912	2088	10	.	.	.
6912	2089	1	EXPERIMENT	EXPERIMENT	NNP
6912	2089	2	25	25	CD
6912	2089	3	:	:	:
6912	2089	4	SEPARATION	separation	NN
6912	2089	5	OF	of	IN
6912	2089	6	STARCH	STARCH	NNS
6912	2089	7	GRAINS	grain	NNS
6912	2089	8	WITH	with	IN
6912	2089	9	FAT.--Mix	FAT.--Mix	NNS
6912	2089	10	1	1	CD
6912	2089	11	teaspoonful	teaspoonful	NN
6912	2089	12	of	of	IN
6912	2089	13	flour	flour	NN
6912	2089	14	with	with	IN
6912	2089	15	1	1	CD
6912	2089	16	teaspoonful	teaspoonful	NN
6912	2089	17	of	of	IN
6912	2089	18	fat	fat	NN
6912	2089	19	.	.	.
6912	2090	1	Add	add	NN
6912	2090	2	2	2	CD
6912	2090	3	tablespoonfuls	tablespoonful	NNS
6912	2090	4	of	of	IN
6912	2090	5	boiling	boiling	NN
6912	2090	6	water	water	NN
6912	2090	7	,	,	,
6912	2090	8	stir	stir	VB
6912	2090	9	,	,	,
6912	2090	10	and	and	CC
6912	2090	11	heat	heat	NN
6912	2090	12	.	.	.
6912	2091	1	Is	be	VBZ
6912	2091	2	the	the	DT
6912	2091	3	mixture	mixture	NN
6912	2091	4	smooth	smooth	JJ
6912	2091	5	?	?	.
6912	2092	1	Explain	explain	VB
6912	2092	2	the	the	DT
6912	2092	3	use	use	NN
6912	2092	4	of	of	IN
6912	2092	5	fat	fat	NN
6912	2092	6	in	in	IN
6912	2092	7	this	this	DT
6912	2092	8	mixture	mixture	NN
6912	2092	9	.	.	.
6912	2093	1	To	to	TO
6912	2093	2	cook	cook	VB
6912	2093	3	starch	starch	NN
6912	2093	4	successfully	successfully	RB
6912	2093	5	,	,	,
6912	2093	6	it	-PRON-	PRP
6912	2093	7	is	be	VBZ
6912	2093	8	necessary	necessary	JJ
6912	2093	9	to	to	TO
6912	2093	10	swell	swell	VB
6912	2093	11	every	every	DT
6912	2093	12	grain	grain	NN
6912	2093	13	of	of	IN
6912	2093	14	starch	starch	NN
6912	2093	15	contained	contain	VBN
6912	2093	16	in	in	IN
6912	2093	17	the	the	DT
6912	2093	18	starchy	starchy	JJ
6912	2093	19	food	food	NN
6912	2093	20	.	.	.
6912	2094	1	To	to	TO
6912	2094	2	accomplish	accomplish	VB
6912	2094	3	this	this	DT
6912	2094	4	each	each	DT
6912	2094	5	grain	grain	NN
6912	2094	6	must	must	MD
6912	2094	7	be	be	VB
6912	2094	8	surrounded	surround	VBN
6912	2094	9	by	by	IN
6912	2094	10	heat	heat	NN
6912	2094	11	and	and	CC
6912	2094	12	moisture	moisture	NN
6912	2094	13	.	.	.
6912	2095	1	In	in	IN
6912	2095	2	vegetables	vegetable	NNS
6912	2095	3	and	and	CC
6912	2095	4	cereals	cereal	NNS
6912	2095	5	,	,	,
6912	2095	6	the	the	DT
6912	2095	7	cellular	cellular	JJ
6912	2095	8	framework	framework	NN
6912	2095	9	separates	separate	VBZ
6912	2095	10	the	the	DT
6912	2095	11	starch	starch	NN
6912	2095	12	grains	grain	NNS
6912	2095	13	so	so	IN
6912	2095	14	that	that	IN
6912	2095	15	they	-PRON-	PRP
6912	2095	16	are	be	VBP
6912	2095	17	uniformly	uniformly	RB
6912	2095	18	cooked	cook	VBN
6912	2095	19	.	.	.
6912	2096	1	Since	since	IN
6912	2096	2	there	there	EX
6912	2096	3	is	be	VBZ
6912	2096	4	nothing	nothing	NN
6912	2096	5	to	to	TO
6912	2096	6	separate	separate	VB
6912	2096	7	the	the	DT
6912	2096	8	grains	grain	NNS
6912	2096	9	in	in	IN
6912	2096	10	a	a	DT
6912	2096	11	powdered	powder	VBN
6912	2096	12	starchy	starchy	JJ
6912	2096	13	substance	substance	NN
6912	2096	14	,	,	,
6912	2096	15	as	as	IN
6912	2096	16	shown	show	VBN
6912	2096	17	in	in	IN
6912	2096	18	the	the	DT
6912	2096	19	foregoing	foregoing	JJ
6912	2096	20	experiments	experiment	NNS
6912	2096	21	,	,	,
6912	2096	22	it	-PRON-	PRP
6912	2096	23	becomes	become	VBZ
6912	2096	24	necessary	necessary	JJ
6912	2096	25	to	to	TO
6912	2096	26	mix	mix	VB
6912	2096	27	it	-PRON-	PRP
6912	2096	28	with	with	IN
6912	2096	29	certain	certain	JJ
6912	2096	30	materials	material	NNS
6912	2096	31	so	so	IN
6912	2096	32	that	that	IN
6912	2096	33	the	the	DT
6912	2096	34	heat	heat	NN
6912	2096	35	and	and	CC
6912	2096	36	moisture	moisture	NN
6912	2096	37	can	can	MD
6912	2096	38	penetrate	penetrate	VB
6912	2096	39	every	every	DT
6912	2096	40	grain	grain	NN
6912	2096	41	at	at	IN
6912	2096	42	the	the	DT
6912	2096	43	same	same	JJ
6912	2096	44	time	time	NN
6912	2096	45	.	.	.
6912	2097	1	BLANC	blanc	NN
6912	2097	2	MANGE	MANGE	NNP
6912	2097	3	2	2	CD
6912	2097	4	cupfuls	cupfuls	NN
6912	2097	5	milk	milk	NN
6912	2097	6	1/4	1/4	CD
6912	2097	7	cupful	cupful	JJ
6912	2097	8	corn	corn	NN
6912	2097	9	-	-	HYPH
6912	2097	10	starch	starch	NN
6912	2097	11	1/2	1/2	CD
6912	2097	12	cupful	cupful	JJ
6912	2097	13	sugar	sugar	NN
6912	2097	14	2	2	CD
6912	2097	15	teaspoonfuls	teaspoonful	NNS
6912	2097	16	vanilla	vanilla	NN
6912	2097	17	Nutmeg	Nutmeg	NNP
6912	2097	18	1/8	1/8	CD
6912	2097	19	teaspoonful	teaspoonful	JJ
6912	2097	20	salt	salt	NN
6912	2097	21	Scald	Scald	NNP
6912	2097	22	the	the	DT
6912	2097	23	milk	milk	NN
6912	2097	24	in	in	IN
6912	2097	25	a	a	DT
6912	2097	26	double	double	JJ
6912	2097	27	boiler	boiler	NN
6912	2097	28	.	.	.
6912	2098	1	Mix	mix	VB
6912	2098	2	the	the	DT
6912	2098	3	sugar	sugar	NN
6912	2098	4	and	and	CC
6912	2098	5	corn	corn	NN
6912	2098	6	-	-	HYPH
6912	2098	7	starch	starch	NN
6912	2098	8	.	.	.
6912	2099	1	Add	add	VB
6912	2099	2	the	the	DT
6912	2099	3	hot	hot	JJ
6912	2099	4	milk	milk	NN
6912	2099	5	slowly	slowly	RB
6912	2099	6	to	to	IN
6912	2099	7	the	the	DT
6912	2099	8	sugar	sugar	NN
6912	2099	9	and	and	CC
6912	2099	10	corn	corn	NN
6912	2099	11	-	-	HYPH
6912	2099	12	starch	starch	NN
6912	2099	13	mixture	mixture	NN
6912	2099	14	,	,	,
6912	2099	15	stirring	stir	VBG
6912	2099	16	rapidly	rapidly	RB
6912	2099	17	.	.	.
6912	2100	1	Return	return	VB
6912	2100	2	to	to	IN
6912	2100	3	the	the	DT
6912	2100	4	double	double	JJ
6912	2100	5	boiler	boiler	NN
6912	2100	6	and	and	CC
6912	2100	7	cook	cook	VB
6912	2100	8	30	30	CD
6912	2100	9	minutes	minute	NNS
6912	2100	10	,	,	,
6912	2100	11	stir	stir	VB
6912	2100	12	rapidly	rapidly	RB
6912	2100	13	until	until	IN
6912	2100	14	the	the	DT
6912	2100	15	mixture	mixture	NN
6912	2100	16	thickens	thicken	VBZ
6912	2100	17	.	.	.
6912	2101	1	Add	add	VB
6912	2101	2	the	the	DT
6912	2101	3	salt	salt	NN
6912	2101	4	and	and	CC
6912	2101	5	flavoring	flavoring	NN
6912	2101	6	and	and	CC
6912	2101	7	pour	pour	VBP
6912	2101	8	into	into	IN
6912	2101	9	a	a	DT
6912	2101	10	mold	mold	NN
6912	2101	11	which	which	WDT
6912	2101	12	has	have	VBZ
6912	2101	13	been	be	VBN
6912	2101	14	moistened	moisten	VBN
6912	2101	15	with	with	IN
6912	2101	16	cold	cold	JJ
6912	2101	17	water	water	NN
6912	2101	18	.	.	.
6912	2102	1	Cool	cool	UH
6912	2102	2	,	,	,
6912	2102	3	turn	turn	VB
6912	2102	4	from	from	IN
6912	2102	5	the	the	DT
6912	2102	6	mold	mold	NN
6912	2102	7	,	,	,
6912	2102	8	and	and	CC
6912	2102	9	serve	serve	VB
6912	2102	10	with	with	IN
6912	2102	11	sugar	sugar	NN
6912	2102	12	and	and	CC
6912	2102	13	cream	cream	NN
6912	2102	14	.	.	.
6912	2103	1	If	if	IN
6912	2103	2	a	a	DT
6912	2103	3	softer	soft	JJR
6912	2103	4	and	and	CC
6912	2103	5	more	more	JJR
6912	2103	6	creamy	creamy	JJ
6912	2103	7	dessert	dessert	NN
6912	2103	8	is	be	VBZ
6912	2103	9	desired	desire	VBN
6912	2103	10	,	,	,
6912	2103	11	the	the	DT
6912	2103	12	corn	corn	NN
6912	2103	13	-	-	HYPH
6912	2103	14	starch	starch	NN
6912	2103	15	may	may	MD
6912	2103	16	be	be	VB
6912	2103	17	reduced	reduce	VBN
6912	2103	18	to	to	IN
6912	2103	19	3	3	CD
6912	2103	20	tablespoonfuls	tablespoonful	NNS
6912	2103	21	.	.	.
6912	2104	1	If	if	IN
6912	2104	2	this	this	DT
6912	2104	3	quantity	quantity	NN
6912	2104	4	of	of	IN
6912	2104	5	thickening	thickening	NN
6912	2104	6	is	be	VBZ
6912	2104	7	used	use	VBN
6912	2104	8	,	,	,
6912	2104	9	the	the	DT
6912	2104	10	cooked	cooked	JJ
6912	2104	11	dessert	dessert	NN
6912	2104	12	should	should	MD
6912	2104	13	be	be	VB
6912	2104	14	poured	pour	VBN
6912	2104	15	into	into	IN
6912	2104	16	sherbet	sherbet	NN
6912	2104	17	glasses	glass	NNS
6912	2104	18	or	or	CC
6912	2104	19	other	other	JJ
6912	2104	20	suitable	suitable	JJ
6912	2104	21	dishes	dish	NNS
6912	2104	22	for	for	IN
6912	2104	23	serving	serve	VBG
6912	2104	24	;	;	:
6912	2104	25	it	-PRON-	PRP
6912	2104	26	will	will	MD
6912	2104	27	not	not	RB
6912	2104	28	become	become	VB
6912	2104	29	stiff	stiff	JJ
6912	2104	30	enough	enough	RB
6912	2104	31	to	to	IN
6912	2104	32	mold	mold	NN
6912	2104	33	.	.	.
6912	2105	1	NOTE.--While	NOTE.--While	NNP
6912	2105	2	cooking	cooking	NN
6912	2105	3	Blanc	Blanc	NNP
6912	2105	4	Mange	Mange	NNP
6912	2105	5	,	,	,
6912	2105	6	note	note	VB
6912	2105	7	the	the	DT
6912	2105	8	number	number	NN
6912	2105	9	of	of	IN
6912	2105	10	minutes	minute	NNS
6912	2105	11	that	that	WDT
6912	2105	12	is	be	VBZ
6912	2105	13	required	require	VBN
6912	2105	14	to	to	TO
6912	2105	15	thicken	thicken	VB
6912	2105	16	the	the	DT
6912	2105	17	mixture	mixture	NN
6912	2105	18	and	and	CC
6912	2105	19	the	the	DT
6912	2105	20	length	length	NN
6912	2105	21	of	of	IN
6912	2105	22	time	time	NN
6912	2105	23	of	of	IN
6912	2105	24	cooking	cooking	NN
6912	2105	25	given	give	VBN
6912	2105	26	in	in	IN
6912	2105	27	the	the	DT
6912	2105	28	recipe	recipe	NN
6912	2105	29	.	.	.
6912	2106	1	Why	why	WRB
6912	2106	2	is	be	VBZ
6912	2106	3	it	-PRON-	PRP
6912	2106	4	necessary	necessary	JJ
6912	2106	5	to	to	TO
6912	2106	6	cook	cook	VB
6912	2106	7	the	the	DT
6912	2106	8	mixture	mixture	NN
6912	2106	9	for	for	IN
6912	2106	10	so	so	RB
6912	2106	11	long	long	RB
6912	2106	12	a	a	DT
6912	2106	13	time	time	NN
6912	2106	14	after	after	IN
6912	2106	15	it	-PRON-	PRP
6912	2106	16	thickens	thicken	VBZ
6912	2106	17	?	?	.
6912	2107	1	(	(	-LRB-
6912	2107	2	See	see	VB
6912	2107	3	_	_	NNP
6912	2107	4	Cereals	Cereals	NNP
6912	2107	5	_	_	NNP
6912	2107	6	.	.	.
6912	2107	7	)	)	-RRB-
6912	2108	1	CHOCOLATE	CHOCOLATE	NNP
6912	2108	2	CORN	corn	NN
6912	2108	3	-	-	HYPH
6912	2108	4	STARCH	starch	NN
6912	2108	5	PUDDING	pudding	NN
6912	2108	6	Proceed	proceed	VB
6912	2108	7	as	as	IN
6912	2108	8	for	for	IN
6912	2108	9	Blanc	Blanc	NNP
6912	2108	10	Mange	Mange	NNP
6912	2108	11	,	,	,
6912	2108	12	using	use	VBG
6912	2108	13	3/8	3/8	CD
6912	2108	14	cupful	cupful	NN
6912	2108	15	of	of	IN
6912	2108	16	sugar	sugar	NN
6912	2108	17	instead	instead	RB
6912	2108	18	of	of	IN
6912	2108	19	1/4	1/4	CD
6912	2108	20	cupful	cupful	JJ
6912	2108	21	.	.	.
6912	2109	1	Cut	cut	VB
6912	2109	2	into	into	IN
6912	2109	3	pieces	piece	NNS
6912	2109	4	1	1	CD
6912	2109	5	square	square	NN
6912	2109	6	(	(	-LRB-
6912	2109	7	_	_	NNP
6912	2109	8	i.e.	i.e.	FW
6912	2109	9	_	_	NNP
6912	2109	10	1	1	CD
6912	2109	11	ounce	ounce	NN
6912	2109	12	)	)	-RRB-
6912	2109	13	of	of	IN
6912	2109	14	Baker	Baker	NNP
6912	2109	15	's	's	POS
6912	2109	16	chocolate	chocolate	NN
6912	2109	17	.	.	.
6912	2110	1	Add	add	VB
6912	2110	2	to	to	IN
6912	2110	3	it	-PRON-	PRP
6912	2110	4	1/4	1/4	CD
6912	2110	5	cupful	cupful	NN
6912	2110	6	of	of	IN
6912	2110	7	boiling	boil	VBG
6912	2110	8	water	water	NN
6912	2110	9	.	.	.
6912	2111	1	Stir	stir	VB
6912	2111	2	and	and	CC
6912	2111	3	heat	heat	VB
6912	2111	4	until	until	IN
6912	2111	5	smooth	smooth	JJ
6912	2111	6	and	and	CC
6912	2111	7	thoroughly	thoroughly	RB
6912	2111	8	blended	blend	VBN
6912	2111	9	.	.	.
6912	2112	1	Add	add	VB
6912	2112	2	this	this	DT
6912	2112	3	to	to	IN
6912	2112	4	the	the	DT
6912	2112	5	corn	corn	NN
6912	2112	6	-	-	HYPH
6912	2112	7	starch	starch	NN
6912	2112	8	mixture	mixture	NN
6912	2112	9	just	just	RB
6912	2112	10	before	before	IN
6912	2112	11	taking	take	VBG
6912	2112	12	from	from	IN
6912	2112	13	the	the	DT
6912	2112	14	fire	fire	NN
6912	2112	15	.	.	.
6912	2113	1	Add	add	VB
6912	2113	2	1/2	1/2	CD
6912	2113	3	teaspoonful	teaspoonful	NN
6912	2113	4	of	of	IN
6912	2113	5	vanilla	vanilla	NN
6912	2113	6	.	.	.
6912	2114	1	Mold	mold	NN
6912	2114	2	and	and	CC
6912	2114	3	serve	serve	VB
6912	2114	4	as	as	IN
6912	2114	5	Blanc	Blanc	NNP
6912	2114	6	Mange	Mange	NNP
6912	2114	7	.	.	.
6912	2115	1	Note	note	VB
6912	2115	2	that	that	IN
6912	2115	3	the	the	DT
6912	2115	4	quantity	quantity	NN
6912	2115	5	of	of	IN
6912	2115	6	sugar	sugar	NN
6912	2115	7	is	be	VBZ
6912	2115	8	increased	increase	VBN
6912	2115	9	when	when	WRB
6912	2115	10	chocolate	chocolate	NN
6912	2115	11	is	be	VBZ
6912	2115	12	added	add	VBN
6912	2115	13	to	to	IN
6912	2115	14	the	the	DT
6912	2115	15	corn	corn	NN
6912	2115	16	-	-	HYPH
6912	2115	17	starch	starch	NN
6912	2115	18	mixture	mixture	NN
6912	2115	19	.	.	.
6912	2116	1	Chocolate	chocolate	NN
6912	2116	2	mixtures	mixture	NNS
6912	2116	3	require	require	VBP
6912	2116	4	considerable	considerable	JJ
6912	2116	5	sugar	sugar	NN
6912	2116	6	to	to	TO
6912	2116	7	make	make	VB
6912	2116	8	them	-PRON-	PRP
6912	2116	9	tasty	tasty	JJ
6912	2116	10	.	.	.
6912	2117	1	3	3	CD
6912	2117	2	tablespoonfuls	tablespoonful	NNS
6912	2117	3	of	of	IN
6912	2117	4	cocoa	cocoa	NN
6912	2117	5	may	may	MD
6912	2117	6	be	be	VB
6912	2117	7	substituted	substitute	VBN
6912	2117	8	for	for	IN
6912	2117	9	the	the	DT
6912	2117	10	chocolate	chocolate	NN
6912	2117	11	.	.	.
6912	2118	1	When	when	WRB
6912	2118	2	this	this	DT
6912	2118	3	is	be	VBZ
6912	2118	4	done	do	VBN
6912	2118	5	,	,	,
6912	2118	6	mix	mix	VB
6912	2118	7	the	the	DT
6912	2118	8	cocoa	cocoa	NN
6912	2118	9	with	with	IN
6912	2118	10	the	the	DT
6912	2118	11	corn	corn	NN
6912	2118	12	-	-	HYPH
6912	2118	13	starch	starch	NN
6912	2118	14	and	and	CC
6912	2118	15	sugar	sugar	NN
6912	2118	16	and	and	CC
6912	2118	17	add	add	VB
6912	2118	18	no	no	DT
6912	2118	19	water	water	NN
6912	2118	20	to	to	IN
6912	2118	21	it	-PRON-	PRP
6912	2118	22	.	.	.
6912	2119	1	Proceed	proceed	VB
6912	2119	2	as	as	IN
6912	2119	3	in	in	IN
6912	2119	4	making	make	VBG
6912	2119	5	plain	plain	JJ
6912	2119	6	Blanc	Blanc	NNP
6912	2119	7	Mange	Mange	NNP
6912	2119	8	.	.	.
6912	2120	1	QUESTIONS	questions	NN
6912	2120	2	Name	name	VB
6912	2120	3	three	three	CD
6912	2120	4	substances	substance	NNS
6912	2120	5	that	that	WDT
6912	2120	6	can	can	MD
6912	2120	7	be	be	VB
6912	2120	8	used	use	VBN
6912	2120	9	to	to	TO
6912	2120	10	prevent	prevent	VB
6912	2120	11	the	the	DT
6912	2120	12	lumping	lumping	NN
6912	2120	13	of	of	IN
6912	2120	14	powdered	powdered	JJ
6912	2120	15	cereals	cereal	NNS
6912	2120	16	used	use	VBN
6912	2120	17	for	for	IN
6912	2120	18	thickening	thickening	NN
6912	2120	19	.	.	.
6912	2121	1	Give	give	VB
6912	2121	2	the	the	DT
6912	2121	3	reason	reason	NN
6912	2121	4	for	for	IN
6912	2121	5	mixing	mix	VBG
6912	2121	6	the	the	DT
6912	2121	7	sugar	sugar	NN
6912	2121	8	,	,	,
6912	2121	9	corn	corn	NN
6912	2121	10	-	-	HYPH
6912	2121	11	starch	starch	NN
6912	2121	12	,	,	,
6912	2121	13	and	and	CC
6912	2121	14	hot	hot	JJ
6912	2121	15	milk	milk	NN
6912	2121	16	of	of	IN
6912	2121	17	Blanc	Blanc	NNP
6912	2121	18	Mange	Mange	NNP
6912	2121	19	as	as	IN
6912	2121	20	directed	direct	VBN
6912	2121	21	.	.	.
6912	2122	1	For	for	IN
6912	2122	2	how	how	WRB
6912	2122	3	long	long	RB
6912	2122	4	a	a	DT
6912	2122	5	time	time	NN
6912	2122	6	after	after	IN
6912	2122	7	placing	place	VBG
6912	2122	8	in	in	IN
6912	2122	9	the	the	DT
6912	2122	10	double	double	JJ
6912	2122	11	boiler	boiler	NN
6912	2122	12	is	be	VBZ
6912	2122	13	it	-PRON-	PRP
6912	2122	14	necessary	necessary	JJ
6912	2122	15	to	to	TO
6912	2122	16	stir	stir	VB
6912	2122	17	the	the	DT
6912	2122	18	corn	corn	NN
6912	2122	19	-	-	HYPH
6912	2122	20	starch	starch	NN
6912	2122	21	,	,	,
6912	2122	22	sugar	sugar	NN
6912	2122	23	,	,	,
6912	2122	24	and	and	CC
6912	2122	25	hot	hot	JJ
6912	2122	26	milk	milk	NN
6912	2122	27	mixture	mixture	NN
6912	2122	28	?	?	.
6912	2123	1	Milk	milk	NN
6912	2123	2	,	,	,
6912	2123	3	especially	especially	RB
6912	2123	4	a	a	DT
6912	2123	5	milk	milk	NN
6912	2123	6	and	and	CC
6912	2123	7	starchy	starchy	JJ
6912	2123	8	mixture	mixture	NN
6912	2123	9	,	,	,
6912	2123	10	scorches	scorch	VBZ
6912	2123	11	readily	readily	RB
6912	2123	12	(	(	-LRB-
6912	2123	13	see	see	VB
6912	2123	14	_	_	NNP
6912	2123	15	Scalding	Scalding	NNP
6912	2123	16	Milk	Milk	NNP
6912	2123	17	_	_	NNP
6912	2123	18	)	)	-RRB-
6912	2123	19	.	.	.
6912	2124	1	From	from	IN
6912	2124	2	this	this	DT
6912	2124	3	explain	explain	NN
6912	2124	4	why	why	WRB
6912	2124	5	Blanc	Blanc	NNP
6912	2124	6	Mange	Mange	NNP
6912	2124	7	is	be	VBZ
6912	2124	8	cooked	cook	VBN
6912	2124	9	entirely	entirely	RB
6912	2124	10	over	over	IN
6912	2124	11	boiling	boiling	NN
6912	2124	12	water	water	NN
6912	2124	13	,	,	,
6912	2124	14	and	and	CC
6912	2124	15	not	not	RB
6912	2124	16	over	over	IN
6912	2124	17	the	the	DT
6912	2124	18	flame	flame	NN
6912	2124	19	and	and	CC
6912	2124	20	then	then	RB
6912	2124	21	in	in	IN
6912	2124	22	a	a	DT
6912	2124	23	double	double	JJ
6912	2124	24	boiler	boiler	NN
6912	2124	25	,	,	,
6912	2124	26	as	as	IN
6912	2124	27	cereals	cereal	NNS
6912	2124	28	.	.	.
6912	2125	1	Why	why	WRB
6912	2125	2	is	be	VBZ
6912	2125	3	the	the	DT
6912	2125	4	flavoring	flavoring	NN
6912	2125	5	not	not	RB
6912	2125	6	added	add	VBN
6912	2125	7	while	while	IN
6912	2125	8	the	the	DT
6912	2125	9	mixture	mixture	NN
6912	2125	10	is	be	VBZ
6912	2125	11	cooking	cook	VBG
6912	2125	12	(	(	-LRB-
6912	2125	13	see	see	VB
6912	2125	14	_	_	NNP
6912	2125	15	Flavoring	Flavoring	NNP
6912	2125	16	Extracts	Extracts	NNPS
6912	2125	17	_	_	NNP
6912	2125	18	)	)	-RRB-
6912	2125	19	?	?	.
6912	2126	1	What	what	WP
6912	2126	2	is	be	VBZ
6912	2126	3	the	the	DT
6912	2126	4	price	price	NN
6912	2126	5	per	per	IN
6912	2126	6	package	package	NN
6912	2126	7	of	of	IN
6912	2126	8	corn	corn	NN
6912	2126	9	-	-	HYPH
6912	2126	10	starch	starch	NN
6912	2126	11	?	?	.
6912	2127	1	How	how	WRB
6912	2127	2	much	much	JJ
6912	2127	3	does	do	VBZ
6912	2127	4	a	a	DT
6912	2127	5	package	package	NN
6912	2127	6	of	of	IN
6912	2127	7	corn	corn	NN
6912	2127	8	-	-	HYPH
6912	2127	9	starch	starch	NN
6912	2127	10	weigh	weigh	NN
6912	2127	11	and	and	CC
6912	2127	12	measure	measure	VB
6912	2127	13	?	?	.
6912	2128	1	Which	which	WDT
6912	2128	2	material	material	NN
6912	2128	3	--	--	:
6912	2128	4	flour	flour	NN
6912	2128	5	or	or	CC
6912	2128	6	corn	corn	NN
6912	2128	7	-	-	HYPH
6912	2128	8	starch	starch	NN
6912	2128	9	--	--	:
6912	2128	10	is	be	VBZ
6912	2128	11	the	the	DT
6912	2128	12	cheaper	cheap	JJR
6912	2128	13	to	to	TO
6912	2128	14	use	use	VB
6912	2128	15	for	for	IN
6912	2128	16	thickening	thickening	NN
6912	2128	17	?	?	.
6912	2129	1	How	how	WRB
6912	2129	2	many	many	JJ
6912	2129	3	persons	person	NNS
6912	2129	4	does	do	VBZ
6912	2129	5	the	the	DT
6912	2129	6	quantity	quantity	NN
6912	2129	7	of	of	IN
6912	2129	8	Blanc	Blanc	NNP
6912	2129	9	Mange	Mange	NNP
6912	2129	10	above	above	RB
6912	2129	11	serve	serve	VB
6912	2129	12	?	?	.
6912	2130	1	LESSON	LESSON	NNP
6912	2130	2	XXV	XXV	NNP
6912	2130	3	TOAST	TOAST	NNP
6912	2130	4	:	:	:
6912	2130	5	DIGESTION	digestion	NN
6912	2130	6	OF	of	IN
6912	2130	7	STARCH	starch	NN
6912	2130	8	EXPERIMENT	EXPERIMENT	NNP
6912	2130	9	26	26	CD
6912	2130	10	:	:	:
6912	2130	11	CHANGE	CHANGE	NNS
6912	2130	12	OF	of	IN
6912	2130	13	STARCH	STARCH	NNS
6912	2130	14	INTO	into	XX
6912	2130	15	DEXTRIN.--Place	dextrin.--place	NN
6912	2130	16	a	a	DT
6912	2130	17	teaspoonful	teaspoonful	NN
6912	2130	18	of	of	IN
6912	2130	19	flour	flour	NN
6912	2130	20	in	in	IN
6912	2130	21	a	a	DT
6912	2130	22	frying	fry	VBG
6912	2130	23	pan	pan	NN
6912	2130	24	and	and	CC
6912	2130	25	heat	heat	NN
6912	2130	26	slowly	slowly	RB
6912	2130	27	until	until	IN
6912	2130	28	it	-PRON-	PRP
6912	2130	29	becomes	become	VBZ
6912	2130	30	_	_	NNP
6912	2130	31	very	very	RB
6912	2130	32	dark	dark	JJ
6912	2130	33	brown	brown	JJ
6912	2130	34	_	_	NNP
6912	2130	35	and	and	CC
6912	2130	36	_	_	NNP
6912	2130	37	uniform	uniform	NN
6912	2130	38	_	_	NNP
6912	2130	39	in	in	IN
6912	2130	40	color	color	NN
6912	2130	41	.	.	.
6912	2131	1	Put	put	VB
6912	2131	2	a	a	DT
6912	2131	3	little	little	JJ
6912	2131	4	of	of	IN
6912	2131	5	the	the	DT
6912	2131	6	browned	brown	VBN
6912	2131	7	flour	flour	NN
6912	2131	8	into	into	IN
6912	2131	9	a	a	DT
6912	2131	10	test	test	NN
6912	2131	11	tube	tube	NN
6912	2131	12	,	,	,
6912	2131	13	add	add	VB
6912	2131	14	water	water	NN
6912	2131	15	,	,	,
6912	2131	16	then	then	RB
6912	2131	17	shake	shake	VB
6912	2131	18	.	.	.
6912	2132	1	Add	add	VB
6912	2132	2	a	a	DT
6912	2132	3	few	few	JJ
6912	2132	4	drops	drop	NNS
6912	2132	5	of	of	IN
6912	2132	6	iodine	iodine	NN
6912	2132	7	.	.	.
6912	2133	1	What	what	WP
6912	2133	2	indicates	indicate	VBZ
6912	2133	3	the	the	DT
6912	2133	4	presence	presence	NN
6912	2133	5	of	of	IN
6912	2133	6	starch	starch	NN
6912	2133	7	?	?	.
6912	2134	1	Is	be	VBZ
6912	2134	2	starch	starch	NN
6912	2134	3	present	present	JJ
6912	2134	4	?	?	.
6912	2135	1	The	the	DT
6912	2135	2	starch	starch	NN
6912	2135	3	has	have	VBZ
6912	2135	4	been	be	VBN
6912	2135	5	changed	change	VBN
6912	2135	6	to	to	IN
6912	2135	7	dextrin	dextrin	NNP
6912	2135	8	.	.	.
6912	2136	1	Dextrin	Dextrin	NNP
6912	2136	2	gives	give	VBZ
6912	2136	3	a	a	DT
6912	2136	4	purple	purple	JJ
6912	2136	5	(	(	-LRB-
6912	2136	6	reddish	reddish	JJ
6912	2136	7	blue	blue	JJ
6912	2136	8	)	)	-RRB-
6912	2136	9	color	color	NN
6912	2136	10	when	when	WRB
6912	2136	11	treated	treat	VBN
6912	2136	12	with	with	IN
6912	2136	13	iodine	iodine	NN
6912	2136	14	.	.	.
6912	2137	1	EXPERIMENT	EXPERIMENT	NNP
6912	2137	2	27	27	CD
6912	2137	3	:	:	:
6912	2137	4	THE	the	DT
6912	2137	5	SOLUBILITY	SOLUBILITY	NNP
6912	2137	6	OF	of	IN
6912	2137	7	DEXTRIN.--Pour	dextrin.--pour	NN
6912	2137	8	the	the	DT
6912	2137	9	remainder	remainder	NN
6912	2137	10	of	of	IN
6912	2137	11	the	the	DT
6912	2137	12	browned	brown	VBN
6912	2137	13	flour	flour	NN
6912	2137	14	from	from	IN
6912	2137	15	Experiment	Experiment	NNP
6912	2137	16	26	26	CD
6912	2137	17	into	into	IN
6912	2137	18	a	a	DT
6912	2137	19	test	test	NN
6912	2137	20	tube	tube	NN
6912	2137	21	.	.	.
6912	2138	1	Add	add	VB
6912	2138	2	water	water	NN
6912	2138	3	and	and	CC
6912	2138	4	shake	shake	VB
6912	2138	5	.	.	.
6912	2139	1	Pour	pour	VB
6912	2139	2	through	through	IN
6912	2139	3	filter	filter	NN
6912	2139	4	paper	paper	NN
6912	2139	5	[	[	-LRB-
6912	2139	6	Footnote	Footnote	NNP
6912	2139	7	26	26	CD
6912	2139	8	:	:	:
6912	2139	9	Liquids	liquid	NNS
6912	2139	10	pass	pass	VBP
6912	2139	11	through	through	IN
6912	2139	12	filter	filter	NN
6912	2139	13	paper	paper	NN
6912	2139	14	,	,	,
6912	2139	15	but	but	CC
6912	2139	16	solids	solid	NNS
6912	2139	17	do	do	VBP
6912	2139	18	not	not	RB
6912	2139	19	.	.	.
6912	2140	1	Hence	hence	RB
6912	2140	2	if	if	IN
6912	2140	3	a	a	DT
6912	2140	4	mixture	mixture	NN
6912	2140	5	of	of	IN
6912	2140	6	solid	solid	JJ
6912	2140	7	and	and	CC
6912	2140	8	liquid	liquid	NN
6912	2140	9	is	be	VBZ
6912	2140	10	poured	pour	VBN
6912	2140	11	upon	upon	IN
6912	2140	12	filter	filter	NN
6912	2140	13	paper	paper	NN
6912	2140	14	,	,	,
6912	2140	15	the	the	DT
6912	2140	16	liquid	liquid	NN
6912	2140	17	passes	pass	VBZ
6912	2140	18	through	through	RP
6912	2140	19	,	,	,
6912	2140	20	but	but	CC
6912	2140	21	the	the	DT
6912	2140	22	solid	solid	JJ
6912	2140	23	remains	remain	VBZ
6912	2140	24	on	on	IN
6912	2140	25	the	the	DT
6912	2140	26	paper	paper	NN
6912	2140	27	.	.	.
6912	2140	28	]	]	-RRB-
6912	2141	1	into	into	IN
6912	2141	2	another	another	DT
6912	2141	3	test	test	NN
6912	2141	4	tube	tube	NN
6912	2141	5	(	(	-LRB-
6912	2141	6	see	see	VB
6912	2141	7	Figure	Figure	NNP
6912	2141	8	30	30	CD
6912	2141	9	)	)	-RRB-
6912	2141	10	.	.	.
6912	2142	1	Notice	notice	VB
6912	2142	2	the	the	DT
6912	2142	3	color	color	NN
6912	2142	4	of	of	IN
6912	2142	5	the	the	DT
6912	2142	6	liquid	liquid	NN
6912	2142	7	that	that	WDT
6912	2142	8	has	have	VBZ
6912	2142	9	been	be	VBN
6912	2142	10	filtered	filter	VBN
6912	2142	11	.	.	.
6912	2143	1	Add	add	VB
6912	2143	2	a	a	DT
6912	2143	3	few	few	JJ
6912	2143	4	drops	drop	NNS
6912	2143	5	of	of	IN
6912	2143	6	iodine	iodine	NN
6912	2143	7	to	to	IN
6912	2143	8	the	the	DT
6912	2143	9	filtered	filter	VBN
6912	2143	10	liquid	liquid	NN
6912	2143	11	.	.	.
6912	2144	1	Is	be	VBZ
6912	2144	2	dextrin	dextrin	NN
6912	2144	3	present	present	JJ
6912	2144	4	?	?	.
6912	2145	1	Is	be	VBZ
6912	2145	2	dextrin	dextrin	NN
6912	2145	3	soluble	soluble	JJ
6912	2145	4	in	in	IN
6912	2145	5	water	water	NN
6912	2145	6	?	?	.
6912	2146	1	[	[	-LRB-
6912	2146	2	Illustration	illustration	NN
6912	2146	3	:	:	:
6912	2146	4	Figure	figure	NN
6912	2146	5	30.--Method	30.--method	CD
6912	2146	6	of	of	IN
6912	2146	7	Folding	Folding	NNP
6912	2146	8	Filter	Filter	NNP
6912	2146	9	Paper	Paper	NNP
6912	2146	10	.	.	.
6912	2146	11	]	]	-RRB-
6912	2147	1	From	from	IN
6912	2147	2	these	these	DT
6912	2147	3	experiments	experiment	NNS
6912	2147	4	,	,	,
6912	2147	5	we	-PRON-	PRP
6912	2147	6	find	find	VBP
6912	2147	7	that	that	IN
6912	2147	8	dry	dry	JJ
6912	2147	9	heat	heat	NN
6912	2147	10	has	have	VBZ
6912	2147	11	changed	change	VBN
6912	2147	12	insoluble	insoluble	JJ
6912	2147	13	starch	starch	NN
6912	2147	14	into	into	IN
6912	2147	15	a	a	DT
6912	2147	16	soluble	soluble	JJ
6912	2147	17	substance	substance	NN
6912	2147	18	called	call	VBN
6912	2147	19	_	_	NNP
6912	2147	20	dextrin	dextrin	NNP
6912	2147	21	_	_	NNP
6912	2147	22	.	.	.
6912	2148	1	Dextrin	Dextrin	NNP
6912	2148	2	is	be	VBZ
6912	2148	3	found	find	VBN
6912	2148	4	in	in	IN
6912	2148	5	small	small	JJ
6912	2148	6	amounts	amount	NNS
6912	2148	7	in	in	IN
6912	2148	8	the	the	DT
6912	2148	9	crust	crust	NN
6912	2148	10	of	of	IN
6912	2148	11	bread	bread	NN
6912	2148	12	and	and	CC
6912	2148	13	in	in	IN
6912	2148	14	toast	toast	NN
6912	2148	15	.	.	.
6912	2149	1	DIGESTION	DIGESTION	NNP
6912	2149	2	OF	of	IN
6912	2149	3	STARCH.--It	STARCH.--It	NNP
6912	2149	4	was	be	VBD
6912	2149	5	found	find	VBN
6912	2149	6	in	in	IN
6912	2149	7	a	a	DT
6912	2149	8	previous	previous	JJ
6912	2149	9	lesson	lesson	NN
6912	2149	10	(	(	-LRB-
6912	2149	11	Lesson	Lesson	NNP
6912	2149	12	XVI	XVI	NNP
6912	2149	13	)	)	-RRB-
6912	2149	14	that	that	IN
6912	2149	15	sugar	sugar	NN
6912	2149	16	is	be	VBZ
6912	2149	17	entirely	entirely	RB
6912	2149	18	soluble	soluble	JJ
6912	2149	19	in	in	IN
6912	2149	20	water	water	NN
6912	2149	21	,	,	,
6912	2149	22	and	and	CC
6912	2149	23	since	since	IN
6912	2149	24	digestion	digestion	NN
6912	2149	25	and	and	CC
6912	2149	26	solution	solution	NN
6912	2149	27	are	be	VBP
6912	2149	28	closely	closely	RB
6912	2149	29	related	relate	VBN
6912	2149	30	,	,	,
6912	2149	31	the	the	DT
6912	2149	32	digestion	digestion	NN
6912	2149	33	of	of	IN
6912	2149	34	some	some	DT
6912	2149	35	sugar	sugar	NN
6912	2149	36	is	be	VBZ
6912	2149	37	simple	simple	JJ
6912	2149	38	.	.	.
6912	2150	1	Starch	starch	NN
6912	2150	2	was	be	VBD
6912	2150	3	found	find	VBN
6912	2150	4	to	to	TO
6912	2150	5	be	be	VB
6912	2150	6	insoluble	insoluble	JJ
6912	2150	7	in	in	IN
6912	2150	8	cold	cold	JJ
6912	2150	9	water	water	NN
6912	2150	10	and	and	CC
6912	2150	11	only	only	RB
6912	2150	12	semi	semi	JJ
6912	2150	13	-	-	JJ
6912	2150	14	soluble	soluble	JJ
6912	2150	15	in	in	IN
6912	2150	16	hot	hot	JJ
6912	2150	17	water	water	NN
6912	2150	18	.	.	.
6912	2151	1	In	in	IN
6912	2151	2	the	the	DT
6912	2151	3	process	process	NN
6912	2151	4	of	of	IN
6912	2151	5	digestion	digestion	NN
6912	2151	6	it	-PRON-	PRP
6912	2151	7	would	would	MD
6912	2151	8	seem	seem	VB
6912	2151	9	that	that	IN
6912	2151	10	some	some	DT
6912	2151	11	change	change	NN
6912	2151	12	must	must	MD
6912	2151	13	take	take	VB
6912	2151	14	place	place	NN
6912	2151	15	in	in	IN
6912	2151	16	the	the	DT
6912	2151	17	starch	starch	NN
6912	2151	18	to	to	TO
6912	2151	19	make	make	VB
6912	2151	20	it	-PRON-	PRP
6912	2151	21	soluble	soluble	JJ
6912	2151	22	.	.	.
6912	2152	1	Such	such	PDT
6912	2152	2	a	a	DT
6912	2152	3	change	change	NN
6912	2152	4	_	_	NNP
6912	2152	5	does	do	VBZ
6912	2152	6	_	_	NNP
6912	2152	7	take	take	VB
6912	2152	8	place	place	NN
6912	2152	9	;	;	:
6912	2152	10	starch	starch	NN
6912	2152	11	is	be	VBZ
6912	2152	12	changed	change	VBN
6912	2152	13	into	into	IN
6912	2152	14	a	a	DT
6912	2152	15	soluble	soluble	JJ
6912	2152	16	carbohydrate	carbohydrate	NN
6912	2152	17	or	or	CC
6912	2152	18	a	a	DT
6912	2152	19	sugar	sugar	NN
6912	2152	20	before	before	IN
6912	2152	21	it	-PRON-	PRP
6912	2152	22	is	be	VBZ
6912	2152	23	digested	digest	VBN
6912	2152	24	.	.	.
6912	2153	1	Substances	substance	NNS
6912	2153	2	called	call	VBD
6912	2153	3	_	_	NNP
6912	2153	4	enzymes	enzyme	NNS
6912	2153	5	_	_	NNP
6912	2153	6	which	which	WDT
6912	2153	7	are	be	VBP
6912	2153	8	in	in	IN
6912	2153	9	the	the	DT
6912	2153	10	saliva	saliva	NN
6912	2153	11	of	of	IN
6912	2153	12	the	the	DT
6912	2153	13	mouth	mouth	NN
6912	2153	14	[	[	-LRB-
6912	2153	15	Footnote	Footnote	NNP
6912	2153	16	27	27	CD
6912	2153	17	:	:	:
6912	2153	18	Ptyalin	Ptyalin	NNP
6912	2153	19	and	and	CC
6912	2153	20	amylopsin	amylopsin	NN
6912	2153	21	are	be	VBP
6912	2153	22	the	the	DT
6912	2153	23	ferments	ferment	NNS
6912	2153	24	found	find	VBN
6912	2153	25	in	in	IN
6912	2153	26	the	the	DT
6912	2153	27	mouth	mouth	NN
6912	2153	28	and	and	CC
6912	2153	29	intestines	intestine	NNS
6912	2153	30	,	,	,
6912	2153	31	respectively	respectively	RB
6912	2153	32	.	.	.
6912	2153	33	]	]	-RRB-
6912	2154	1	and	and	CC
6912	2154	2	in	in	IN
6912	2154	3	the	the	DT
6912	2154	4	digestive	digestive	JJ
6912	2154	5	juices	juice	NNS
6912	2154	6	of	of	IN
6912	2154	7	the	the	DT
6912	2154	8	intestines	intestine	NNS
6912	2154	9	[	[	-LRB-
6912	2154	10	Footnote	Footnote	NNP
6912	2154	11	28	28	CD
6912	2154	12	:	:	:
6912	2154	13	Ptyalin	Ptyalin	NNP
6912	2154	14	and	and	CC
6912	2154	15	amylopsin	amylopsin	NN
6912	2154	16	are	be	VBP
6912	2154	17	the	the	DT
6912	2154	18	ferments	ferment	NNS
6912	2154	19	found	find	VBN
6912	2154	20	in	in	IN
6912	2154	21	the	the	DT
6912	2154	22	mouth	mouth	NN
6912	2154	23	and	and	CC
6912	2154	24	intestines	intestine	NNS
6912	2154	25	,	,	,
6912	2154	26	respectively	respectively	RB
6912	2154	27	.	.	.
6912	2154	28	]	]	-RRB-
6912	2155	1	cause	cause	VB
6912	2155	2	this	this	DT
6912	2155	3	change	change	NN
6912	2155	4	.	.	.
6912	2156	1	To	to	TO
6912	2156	2	show	show	VB
6912	2156	3	that	that	IN
6912	2156	4	this	this	DT
6912	2156	5	change	change	NN
6912	2156	6	takes	take	VBZ
6912	2156	7	place	place	NN
6912	2156	8	to	to	IN
6912	2156	9	some	some	DT
6912	2156	10	extent	extent	NN
6912	2156	11	in	in	IN
6912	2156	12	the	the	DT
6912	2156	13	mouth	mouth	NN
6912	2156	14	,	,	,
6912	2156	15	try	try	VB
6912	2156	16	the	the	DT
6912	2156	17	following	follow	VBG
6912	2156	18	experiments	experiment	NNS
6912	2156	19	:	:	:
6912	2156	20	EXPERIMENT	EXPERIMENT	NNP
6912	2156	21	28	28	CD
6912	2156	22	:	:	:
6912	2156	23	STARCH	STARCH	NNP
6912	2156	24	IN	in	IN
6912	2156	25	CRACKER.--Test	cracker.--test	NN
6912	2156	26	a	a	DT
6912	2156	27	bit	bit	NN
6912	2156	28	of	of	IN
6912	2156	29	cracker	cracker	NN
6912	2156	30	with	with	IN
6912	2156	31	iodine	iodine	NN
6912	2156	32	for	for	IN
6912	2156	33	starch	starch	NN
6912	2156	34	.	.	.
6912	2157	1	What	what	WP
6912	2157	2	indicates	indicate	VBZ
6912	2157	3	the	the	DT
6912	2157	4	presence	presence	NN
6912	2157	5	of	of	IN
6912	2157	6	starch	starch	NN
6912	2157	7	?	?	.
6912	2158	1	Does	do	VBZ
6912	2158	2	the	the	DT
6912	2158	3	cracker	cracker	NN
6912	2158	4	contain	contain	VB
6912	2158	5	starch	starch	NN
6912	2158	6	?	?	.
6912	2159	1	EXPERIMENT	EXPERIMENT	NNP
6912	2159	2	29	29	CD
6912	2159	3	:	:	:
6912	2159	4	ACTION	action	NN
6912	2159	5	OF	of	IN
6912	2159	6	SALIVA	SALIVA	NNS
6912	2159	7	UPON	UPON	NNP
6912	2159	8	STARCH.--Thoroughly	starch.--thoroughly	RB
6912	2159	9	chew	chew	VB
6912	2159	10	a	a	DT
6912	2159	11	bit	bit	NN
6912	2159	12	of	of	IN
6912	2159	13	cracker	cracker	NN
6912	2159	14	.	.	.
6912	2160	1	As	as	IN
6912	2160	2	you	-PRON-	PRP
6912	2160	3	chew	chew	VBP
6912	2160	4	the	the	DT
6912	2160	5	cracker	cracker	NN
6912	2160	6	,	,	,
6912	2160	7	note	note	VBP
6912	2160	8	that	that	IN
6912	2160	9	it	-PRON-	PRP
6912	2160	10	becomes	become	VBZ
6912	2160	11	sweeter	sweet	JJR
6912	2160	12	in	in	IN
6912	2160	13	flavor	flavor	NN
6912	2160	14	.	.	.
6912	2161	1	Remove	remove	VB
6912	2161	2	from	from	IN
6912	2161	3	the	the	DT
6912	2161	4	mouth	mouth	NN
6912	2161	5	,	,	,
6912	2161	6	and	and	CC
6912	2161	7	place	place	VB
6912	2161	8	upon	upon	IN
6912	2161	9	a	a	DT
6912	2161	10	piece	piece	NN
6912	2161	11	of	of	IN
6912	2161	12	paper	paper	NN
6912	2161	13	.	.	.
6912	2162	1	Test	test	VB
6912	2162	2	it	-PRON-	PRP
6912	2162	3	with	with	IN
6912	2162	4	iodine	iodine	NN
6912	2162	5	.	.	.
6912	2163	1	A	a	DT
6912	2163	2	purple	purple	JJ
6912	2163	3	(	(	-LRB-
6912	2163	4	reddish	reddish	JJ
6912	2163	5	blue	blue	JJ
6912	2163	6	)	)	-RRB-
6912	2163	7	color	color	NN
6912	2163	8	indicates	indicate	VBZ
6912	2163	9	a	a	DT
6912	2163	10	soluble	soluble	JJ
6912	2163	11	carbohydrate	carbohydrate	NN
6912	2163	12	(	(	-LRB-
6912	2163	13	see	see	VB
6912	2163	14	Experiment	Experiment	NNP
6912	2163	15	27	27	CD
6912	2163	16	)	)	-RRB-
6912	2163	17	.	.	.
6912	2164	1	What	what	WDT
6912	2164	2	substance	substance	NN
6912	2164	3	does	do	VBZ
6912	2164	4	the	the	DT
6912	2164	5	masticated	masticate	VBN
6912	2164	6	cracker	cracker	NN
6912	2164	7	contain	contain	NN
6912	2164	8	?	?	.
6912	2165	1	Explain	explain	VB
6912	2165	2	the	the	DT
6912	2165	3	change	change	NN
6912	2165	4	that	that	WDT
6912	2165	5	has	have	VBZ
6912	2165	6	taken	take	VBN
6912	2165	7	place	place	NN
6912	2165	8	in	in	IN
6912	2165	9	the	the	DT
6912	2165	10	cracker	cracker	NN
6912	2165	11	by	by	IN
6912	2165	12	mastication	mastication	NN
6912	2165	13	.	.	.
6912	2166	1	TOAST.--Bread	TOAST.--Bread	NNP
6912	2166	2	is	be	VBZ
6912	2166	3	properly	properly	RB
6912	2166	4	toasted	toast	VBN
6912	2166	5	when	when	WRB
6912	2166	6	it	-PRON-	PRP
6912	2166	7	is	be	VBZ
6912	2166	8	dried	dry	VBN
6912	2166	9	out	out	RP
6912	2166	10	thoroughly	thoroughly	RB
6912	2166	11	and	and	CC
6912	2166	12	then	then	RB
6912	2166	13	browned	brown	VBD
6912	2166	14	on	on	IN
6912	2166	15	the	the	DT
6912	2166	16	outside	outside	NN
6912	2166	17	.	.	.
6912	2167	1	Both	both	CC
6912	2167	2	the	the	DT
6912	2167	3	crumb	crumb	JJ
6912	2167	4	and	and	CC
6912	2167	5	the	the	DT
6912	2167	6	crust	crust	NN
6912	2167	7	of	of	IN
6912	2167	8	the	the	DT
6912	2167	9	toast	toast	NN
6912	2167	10	are	be	VBP
6912	2167	11	thus	thus	RB
6912	2167	12	made	make	VBN
6912	2167	13	crisp	crisp	JJ
6912	2167	14	.	.	.
6912	2168	1	Crisp	crisp	JJ
6912	2168	2	toast	toast	NN
6912	2168	3	crumbles	crumble	NNS
6912	2168	4	during	during	IN
6912	2168	5	mastication	mastication	NN
6912	2168	6	.	.	.
6912	2169	1	Fresh	fresh	JJ
6912	2169	2	bread	bread	NN
6912	2169	3	contains	contain	VBZ
6912	2169	4	much	much	JJ
6912	2169	5	moisture	moisture	NN
6912	2169	6	.	.	.
6912	2170	1	When	when	WRB
6912	2170	2	it	-PRON-	PRP
6912	2170	3	is	be	VBZ
6912	2170	4	toasted	toast	VBN
6912	2170	5	quickly	quickly	RB
6912	2170	6	,	,	,
6912	2170	7	the	the	DT
6912	2170	8	moisture	moisture	NN
6912	2170	9	is	be	VBZ
6912	2170	10	inclosed	inclose	VBN
6912	2170	11	in	in	IN
6912	2170	12	the	the	DT
6912	2170	13	interior	interior	NN
6912	2170	14	of	of	IN
6912	2170	15	the	the	DT
6912	2170	16	slice	slice	NN
6912	2170	17	and	and	CC
6912	2170	18	the	the	DT
6912	2170	19	resulting	result	VBG
6912	2170	20	toast	toast	NN
6912	2170	21	is	be	VBZ
6912	2170	22	very	very	RB
6912	2170	23	soft	soft	JJ
6912	2170	24	.	.	.
6912	2171	1	This	this	DT
6912	2171	2	kind	kind	NN
6912	2171	3	of	of	IN
6912	2171	4	toast	toast	NN
6912	2171	5	is	be	VBZ
6912	2171	6	almost	almost	RB
6912	2171	7	as	as	RB
6912	2171	8	difficult	difficult	JJ
6912	2171	9	to	to	TO
6912	2171	10	digest	digest	VB
6912	2171	11	as	as	IN
6912	2171	12	fresh	fresh	JJ
6912	2171	13	bread	bread	NN
6912	2171	14	.	.	.
6912	2172	1	Instead	instead	RB
6912	2172	2	of	of	IN
6912	2172	3	toast	toast	NN
6912	2172	4	breaking	break	VBG
6912	2172	5	into	into	IN
6912	2172	6	bits	bit	NNS
6912	2172	7	during	during	IN
6912	2172	8	digestion	digestion	NN
6912	2172	9	,	,	,
6912	2172	10	it	-PRON-	PRP
6912	2172	11	remains	remain	VBZ
6912	2172	12	in	in	IN
6912	2172	13	a	a	DT
6912	2172	14	solid	solid	JJ
6912	2172	15	mass	mass	NN
6912	2172	16	and	and	CC
6912	2172	17	is	be	VBZ
6912	2172	18	digested	digest	VBN
6912	2172	19	with	with	IN
6912	2172	20	difficulty	difficulty	NN
6912	2172	21	.	.	.
6912	2173	1	Give	give	VB
6912	2173	2	at	at	RB
6912	2173	3	least	least	RBS
6912	2173	4	two	two	CD
6912	2173	5	practical	practical	JJ
6912	2173	6	methods	method	NNS
6912	2173	7	of	of	IN
6912	2173	8	toasting	toast	VBG
6912	2173	9	bread	bread	NN
6912	2173	10	to	to	TO
6912	2173	11	produce	produce	VB
6912	2173	12	the	the	DT
6912	2173	13	desired	desire	VBN
6912	2173	14	kind	kind	NN
6912	2173	15	of	of	IN
6912	2173	16	toast	toast	NN
6912	2173	17	.	.	.
6912	2174	1	CREAM	cream	NN
6912	2174	2	TOAST	toast	NN
6912	2174	3	1	1	CD
6912	2174	4	1/2	1/2	CD
6912	2174	5	tablespoonfuls	tablespoonful	NNS
6912	2174	6	butter	butter	NN
6912	2174	7	or	or	CC
6912	2174	8	substitute	substitute	NN
6912	2174	9	1/2	1/2	CD
6912	2174	10	teaspoonful	teaspoonful	JJ
6912	2174	11	salt	salt	NN
6912	2174	12	2	2	CD
6912	2174	13	tablespoonfuls	tablespoonful	NNS
6912	2174	14	flour	flour	NN
6912	2174	15	2	2	CD
6912	2174	16	cupfuls	cupfuls	NN
6912	2174	17	milk	milk	NN
6912	2174	18	or	or	CC
6912	2174	19	cream	cream	NN
6912	2174	20	6	6	CD
6912	2174	21	to	to	TO
6912	2174	22	8	8	CD
6912	2174	23	slices	slice	NNS
6912	2174	24	of	of	IN
6912	2174	25	toast	toast	NN
6912	2174	26	Heat	Heat	NNP
6912	2174	27	the	the	DT
6912	2174	28	fat	fat	NN
6912	2174	29	;	;	:
6912	2174	30	when	when	WRB
6912	2174	31	it	-PRON-	PRP
6912	2174	32	bubbles	bubble	VBZ
6912	2174	33	,	,	,
6912	2174	34	add	add	VB
6912	2174	35	the	the	DT
6912	2174	36	flour	flour	NN
6912	2174	37	and	and	CC
6912	2174	38	salt	salt	NN
6912	2174	39	,	,	,
6912	2174	40	mixing	mix	VBG
6912	2174	41	thoroughly	thoroughly	RB
6912	2174	42	.	.	.
6912	2175	1	Add	add	VB
6912	2175	2	a	a	DT
6912	2175	3	small	small	JJ
6912	2175	4	portion	portion	NN
6912	2175	5	of	of	IN
6912	2175	6	the	the	DT
6912	2175	7	milk	milk	NN
6912	2175	8	.	.	.
6912	2176	1	Heat	heat	NN
6912	2176	2	and	and	CC
6912	2176	3	stir	stir	VB
6912	2176	4	continually	continually	RB
6912	2176	5	until	until	IN
6912	2176	6	it	-PRON-	PRP
6912	2176	7	thickens	thicken	VBZ
6912	2176	8	.	.	.
6912	2177	1	Add	add	VB
6912	2177	2	another	another	DT
6912	2177	3	portion	portion	NN
6912	2177	4	of	of	IN
6912	2177	5	the	the	DT
6912	2177	6	milk	milk	NN
6912	2177	7	and	and	CC
6912	2177	8	proceed	proceed	VB
6912	2177	9	as	as	IN
6912	2177	10	before	before	RB
6912	2177	11	.	.	.
6912	2178	1	Continue	continue	VB
6912	2178	2	until	until	IN
6912	2178	3	all	all	PDT
6912	2178	4	the	the	DT
6912	2178	5	milk	milk	NN
6912	2178	6	has	have	VBZ
6912	2178	7	been	be	VBN
6912	2178	8	added	add	VBN
6912	2178	9	.	.	.
6912	2179	1	The	the	DT
6912	2179	2	sauce	sauce	NN
6912	2179	3	is	be	VBZ
6912	2179	4	sufficiently	sufficiently	RB
6912	2179	5	cooked	cook	VBN
6912	2179	6	when	when	WRB
6912	2179	7	it	-PRON-	PRP
6912	2179	8	reaches	reach	VBZ
6912	2179	9	the	the	DT
6912	2179	10	boiling	boiling	NN
6912	2179	11	point	point	NN
6912	2179	12	after	after	IN
6912	2179	13	the	the	DT
6912	2179	14	last	last	JJ
6912	2179	15	quantity	quantity	NN
6912	2179	16	of	of	IN
6912	2179	17	milk	milk	NN
6912	2179	18	has	have	VBZ
6912	2179	19	been	be	VBN
6912	2179	20	added	add	VBN
6912	2179	21	.	.	.
6912	2180	1	Pour	pour	VB
6912	2180	2	this	this	DT
6912	2180	3	sauce	sauce	NN
6912	2180	4	over	over	IN
6912	2180	5	dry	dry	JJ
6912	2180	6	or	or	CC
6912	2180	7	moist	moist	VB
6912	2180	8	toast	toast	NN
6912	2180	9	.	.	.
6912	2181	1	_	_	NNP
6912	2181	2	Moist	Moist	NNP
6912	2181	3	toast	toast	NNP
6912	2181	4	_	_	NNP
6912	2181	5	is	be	VBZ
6912	2181	6	prepared	prepare	VBN
6912	2181	7	by	by	IN
6912	2181	8	dipping	dip	VBG
6912	2181	9	dry	dry	JJ
6912	2181	10	toast	toast	NN
6912	2181	11	quickly	quickly	RB
6912	2181	12	into	into	IN
6912	2181	13	hot	hot	JJ
6912	2181	14	,	,	,
6912	2181	15	salted	salted	JJ
6912	2181	16	water	water	NN
6912	2181	17	or	or	CC
6912	2181	18	hot	hot	JJ
6912	2181	19	milk	milk	NN
6912	2181	20	.	.	.
6912	2182	1	If	if	IN
6912	2182	2	the	the	DT
6912	2182	3	crust	crust	NN
6912	2182	4	has	have	VBZ
6912	2182	5	not	not	RB
6912	2182	6	been	be	VBN
6912	2182	7	cut	cut	VBN
6912	2182	8	from	from	IN
6912	2182	9	bread	bread	NN
6912	2182	10	for	for	IN
6912	2182	11	toasting	toasting	NN
6912	2182	12	,	,	,
6912	2182	13	only	only	RB
6912	2182	14	the	the	DT
6912	2182	15	outer	outer	JJ
6912	2182	16	edges	edge	NNS
6912	2182	17	of	of	IN
6912	2182	18	the	the	DT
6912	2182	19	toast	toast	NN
6912	2182	20	may	may	MD
6912	2182	21	be	be	VB
6912	2182	22	moistened	moisten	VBN
6912	2182	23	.	.	.
6912	2183	1	The	the	DT
6912	2183	2	flavor	flavor	NN
6912	2183	3	of	of	IN
6912	2183	4	butter	butter	NN
6912	2183	5	in	in	IN
6912	2183	6	Cream	Cream	NNP
6912	2183	7	Toast	Toast	NNP
6912	2183	8	is	be	VBZ
6912	2183	9	pleasing	pleasing	JJ
6912	2183	10	.	.	.
6912	2184	1	To	to	TO
6912	2184	2	secure	secure	VB
6912	2184	3	some	some	DT
6912	2184	4	butter	butter	NN
6912	2184	5	flavor	flavor	NN
6912	2184	6	and	and	CC
6912	2184	7	at	at	IN
6912	2184	8	the	the	DT
6912	2184	9	same	same	JJ
6912	2184	10	time	time	NN
6912	2184	11	economize	economize	NN
6912	2184	12	,	,	,
6912	2184	13	a	a	DT
6912	2184	14	combination	combination	NN
6912	2184	15	of	of	IN
6912	2184	16	butter	butter	NN
6912	2184	17	and	and	CC
6912	2184	18	a	a	DT
6912	2184	19	mild	mild	JJ
6912	2184	20	flavored	flavor	VBN
6912	2184	21	fat	fat	NN
6912	2184	22	or	or	CC
6912	2184	23	oil	oil	NN
6912	2184	24	may	may	MD
6912	2184	25	be	be	VB
6912	2184	26	used	use	VBN
6912	2184	27	.	.	.
6912	2185	1	QUESTIONS	question	NNS
6912	2185	2	Give	give	VB
6912	2185	3	the	the	DT
6912	2185	4	reason	reason	NN
6912	2185	5	for	for	IN
6912	2185	6	mixing	mix	VBG
6912	2185	7	flour	flour	NN
6912	2185	8	and	and	CC
6912	2185	9	fat	fat	NN
6912	2185	10	as	as	IN
6912	2185	11	directed	direct	VBN
6912	2185	12	in	in	IN
6912	2185	13	White	White	NNP
6912	2185	14	Sauce	Sauce	NNP
6912	2185	15	(	(	-LRB-
6912	2185	16	see	see	VB
6912	2185	17	Experiment	Experiment	NNP
6912	2185	18	25	25	CD
6912	2185	19	)	)	-RRB-
6912	2185	20	.	.	.
6912	2186	1	What	what	WP
6912	2186	2	is	be	VBZ
6912	2186	3	the	the	DT
6912	2186	4	proportion	proportion	NN
6912	2186	5	of	of	IN
6912	2186	6	fat	fat	NN
6912	2186	7	and	and	CC
6912	2186	8	flour	flour	NN
6912	2186	9	?	?	.
6912	2187	1	What	what	WP
6912	2187	2	is	be	VBZ
6912	2187	3	the	the	DT
6912	2187	4	proportion	proportion	NN
6912	2187	5	of	of	IN
6912	2187	6	flour	flour	NN
6912	2187	7	and	and	CC
6912	2187	8	liquid	liquid	NN
6912	2187	9	?	?	.
6912	2188	1	Using	use	VBG
6912	2188	2	this	this	DT
6912	2188	3	proportion	proportion	NN
6912	2188	4	,	,	,
6912	2188	5	how	how	WRB
6912	2188	6	much	much	JJ
6912	2188	7	flour	flour	NN
6912	2188	8	should	should	MD
6912	2188	9	be	be	VB
6912	2188	10	used	use	VBN
6912	2188	11	for	for	IN
6912	2188	12	one	one	CD
6912	2188	13	cupful	cupful	NN
6912	2188	14	of	of	IN
6912	2188	15	liquid	liquid	NN
6912	2188	16	?	?	.
6912	2189	1	What	what	WP
6912	2189	2	is	be	VBZ
6912	2189	3	the	the	DT
6912	2189	4	use	use	NN
6912	2189	5	of	of	IN
6912	2189	6	flour	flour	NN
6912	2189	7	in	in	IN
6912	2189	8	White	White	NNP
6912	2189	9	Sauce	Sauce	NNP
6912	2189	10	?	?	.
6912	2190	1	Note	note	VB
6912	2190	2	the	the	DT
6912	2190	3	consistency	consistency	NN
6912	2190	4	of	of	IN
6912	2190	5	the	the	DT
6912	2190	6	sauce	sauce	NN
6912	2190	7	,	,	,
6912	2190	8	and	and	CC
6912	2190	9	keep	keep	VB
6912	2190	10	it	-PRON-	PRP
6912	2190	11	in	in	IN
6912	2190	12	mind	mind	NN
6912	2190	13	as	as	IN
6912	2190	14	a	a	DT
6912	2190	15	standard	standard	NN
6912	2190	16	of	of	IN
6912	2190	17	comparison	comparison	NN
6912	2190	18	for	for	IN
6912	2190	19	the	the	DT
6912	2190	20	thickness	thickness	NN
6912	2190	21	of	of	IN
6912	2190	22	other	other	JJ
6912	2190	23	sauces	sauce	NNS
6912	2190	24	.	.	.
6912	2191	1	What	what	WP
6912	2191	2	should	should	MD
6912	2191	3	be	be	VB
6912	2191	4	the	the	DT
6912	2191	5	condition	condition	NN
6912	2191	6	of	of	IN
6912	2191	7	the	the	DT
6912	2191	8	crumb	crumb	NN
6912	2191	9	of	of	IN
6912	2191	10	toast	toast	NN
6912	2191	11	to	to	TO
6912	2191	12	be	be	VB
6912	2191	13	most	most	RBS
6912	2191	14	quickly	quickly	RB
6912	2191	15	digested	digested	JJ
6912	2191	16	?	?	.
6912	2192	1	Give	give	VB
6912	2192	2	reasons	reason	NNS
6912	2192	3	for	for	IN
6912	2192	4	your	-PRON-	PRP$
6912	2192	5	answer	answer	NN
6912	2192	6	.	.	.
6912	2193	1	LESSON	LESSON	NNP
6912	2193	2	XXVI	XXVI	NNP
6912	2193	3	ROOT	ROOT	NNS
6912	2193	4	VEGETABLES	vegetable	NNS
6912	2193	5	(	(	-LRB-
6912	2193	6	A	a	NN
6912	2193	7	)	)	-RRB-
6912	2193	8	Plant	plant	NN
6912	2193	9	Roots.--Plants	roots.--plant	NNS
6912	2193	10	used	use	VBN
6912	2193	11	for	for	IN
6912	2193	12	food	food	NN
6912	2193	13	have	have	VBP
6912	2193	14	their	-PRON-	PRP$
6912	2193	15	stored	store	VBN
6912	2193	16	-	-	HYPH
6912	2193	17	up	up	RP
6912	2193	18	food	food	NN
6912	2193	19	largely	largely	RB
6912	2193	20	in	in	IN
6912	2193	21	the	the	DT
6912	2193	22	form	form	NN
6912	2193	23	of	of	IN
6912	2193	24	starch	starch	NN
6912	2193	25	and	and	CC
6912	2193	26	to	to	IN
6912	2193	27	some	some	DT
6912	2193	28	extent	extent	NN
6912	2193	29	in	in	IN
6912	2193	30	the	the	DT
6912	2193	31	form	form	NN
6912	2193	32	of	of	IN
6912	2193	33	sugar	sugar	NN
6912	2193	34	.	.	.
6912	2194	1	The	the	DT
6912	2194	2	parts	part	NNS
6912	2194	3	of	of	IN
6912	2194	4	the	the	DT
6912	2194	5	plant	plant	NN
6912	2194	6	underneath	underneath	IN
6912	2194	7	the	the	DT
6912	2194	8	ground	ground	NN
6912	2194	9	as	as	RB
6912	2194	10	well	well	RB
6912	2194	11	as	as	IN
6912	2194	12	the	the	DT
6912	2194	13	seeds	seed	NNS
6912	2194	14	serve	serve	VBP
6912	2194	15	as	as	IN
6912	2194	16	a	a	DT
6912	2194	17	storehouse	storehouse	NN
6912	2194	18	for	for	IN
6912	2194	19	the	the	DT
6912	2194	20	plant	plant	NN
6912	2194	21	.	.	.
6912	2195	1	All	all	DT
6912	2195	2	roots	root	NNS
6912	2195	3	and	and	CC
6912	2195	4	tubers	tuber	NNS
6912	2195	5	contain	contain	VBP
6912	2195	6	carbohydrates	carbohydrate	NNS
6912	2195	7	,	,	,
6912	2195	8	although	although	IN
6912	2195	9	not	not	RB
6912	2195	10	in	in	IN
6912	2195	11	so	so	RB
6912	2195	12	large	large	JJ
6912	2195	13	a	a	DT
6912	2195	14	proportion	proportion	NN
6912	2195	15	as	as	IN
6912	2195	16	cereals	cereal	NNS
6912	2195	17	.	.	.
6912	2196	1	Those	those	DT
6912	2196	2	most	most	RBS
6912	2196	3	commonly	commonly	RB
6912	2196	4	used	use	VBN
6912	2196	5	as	as	IN
6912	2196	6	foods	food	NNS
6912	2196	7	are	be	VBP
6912	2196	8	potatoes	potato	NNS
6912	2196	9	,	,	,
6912	2196	10	tapioca	tapioca	NNS
6912	2196	11	,	,	,
6912	2196	12	parsnips	parsnip	NNS
6912	2196	13	,	,	,
6912	2196	14	carrots	carrot	NNS
6912	2196	15	,	,	,
6912	2196	16	beets	beet	NNS
6912	2196	17	,	,	,
6912	2196	18	and	and	CC
6912	2196	19	turnips	turnip	NNS
6912	2196	20	.	.	.
6912	2197	1	Potatoes	potato	NNS
6912	2197	2	and	and	CC
6912	2197	3	tapioca	tapioca	NNS
6912	2197	4	contain	contain	VBP
6912	2197	5	the	the	DT
6912	2197	6	most	most	JJS
6912	2197	7	starch	starch	NN
6912	2197	8	in	in	IN
6912	2197	9	this	this	DT
6912	2197	10	group	group	NN
6912	2197	11	.	.	.
6912	2198	1	Parsnips	parsnip	NNS
6912	2198	2	,	,	,
6912	2198	3	carrots	carrot	NNS
6912	2198	4	,	,	,
6912	2198	5	and	and	CC
6912	2198	6	beets	beet	NNS
6912	2198	7	contain	contain	VBP
6912	2198	8	a	a	DT
6912	2198	9	little	little	JJ
6912	2198	10	starch	starch	NN
6912	2198	11	and	and	CC
6912	2198	12	much	much	JJ
6912	2198	13	sugar	sugar	NN
6912	2198	14	.	.	.
6912	2199	1	Turnips	turnip	NNS
6912	2199	2	contain	contain	VBP
6912	2199	3	much	much	JJ
6912	2199	4	cellulose	cellulose	NN
6912	2199	5	.	.	.
6912	2200	1	Carrots	carrot	NNS
6912	2200	2	,	,	,
6912	2200	3	parsnips	parsnip	NNS
6912	2200	4	,	,	,
6912	2200	5	and	and	CC
6912	2200	6	beets	beet	NNS
6912	2200	7	are	be	VBP
6912	2200	8	also	also	RB
6912	2200	9	rich	rich	JJ
6912	2200	10	in	in	IN
6912	2200	11	cellulose	cellulose	NNP
6912	2200	12	.	.	.
6912	2201	1	All	all	DT
6912	2201	2	root	root	NN
6912	2201	3	vegetables	vegetable	NNS
6912	2201	4	as	as	RB
6912	2201	5	well	well	RB
6912	2201	6	as	as	IN
6912	2201	7	leaf	leaf	NN
6912	2201	8	and	and	CC
6912	2201	9	stem	stem	VB
6912	2201	10	vegetables	vegetable	NNS
6912	2201	11	contain	contain	VBP
6912	2201	12	ash	ash	NN
6912	2201	13	.	.	.
6912	2202	1	Comparison	comparison	NN
6912	2202	2	of	of	IN
6912	2202	3	Vegetables	vegetable	NNS
6912	2202	4	Cooked	cook	VBN
6912	2202	5	with	with	IN
6912	2202	6	or	or	CC
6912	2202	7	without	without	IN
6912	2202	8	the	the	DT
6912	2202	9	Skins	Skins	NNPS
6912	2202	10	,	,	,
6912	2202	11	and	and	CC
6912	2202	12	in	in	IN
6912	2202	13	Water	Water	NNP
6912	2202	14	or	or	CC
6912	2202	15	in	in	IN
6912	2202	16	Steam	Steam	NNP
6912	2202	17	[	[	-LRB-
6912	2202	18	Footnote	Footnote	NNP
6912	2202	19	29	29	CD
6912	2202	20	:	:	:
6912	2202	21	NOTE	NOTE	VBG
6912	2202	22	TO	to	IN
6912	2202	23	THE	the	DT
6912	2202	24	TEACHER.--This	teacher.--this	DT
6912	2202	25	lesson	lesson	NN
6912	2202	26	can	can	MD
6912	2202	27	be	be	VB
6912	2202	28	conducted	conduct	VBN
6912	2202	29	most	most	RBS
6912	2202	30	expeditiously	expeditiously	RB
6912	2202	31	by	by	IN
6912	2202	32	dividing	divide	VBG
6912	2202	33	the	the	DT
6912	2202	34	class	class	NN
6912	2202	35	into	into	IN
6912	2202	36	groups	group	NNS
6912	2202	37	of	of	IN
6912	2202	38	six	six	CD
6912	2202	39	and	and	CC
6912	2202	40	having	have	VBG
6912	2202	41	each	each	DT
6912	2202	42	group	group	NN
6912	2202	43	clean	clean	JJ
6912	2202	44	,	,	,
6912	2202	45	prepare	prepare	VBP
6912	2202	46	,	,	,
6912	2202	47	and	and	CC
6912	2202	48	cook	cook	VB
6912	2202	49	in	in	IN
6912	2202	50	water	water	NN
6912	2202	51	and	and	CC
6912	2202	52	in	in	IN
6912	2202	53	steam	steam	NN
6912	2202	54	,	,	,
6912	2202	55	potatoes	potato	NNS
6912	2202	56	and	and	CC
6912	2202	57	carrots	carrot	NNS
6912	2202	58	as	as	IN
6912	2202	59	directed	direct	VBN
6912	2202	60	above	above	RB
6912	2202	61	.	.	.
6912	2202	62	]	]	-RRB-
6912	2203	1	--Clean	--Clean	:
6912	2203	2	,	,	,
6912	2203	3	prepare	prepare	VB
6912	2203	4	,	,	,
6912	2203	5	and	and	CC
6912	2203	6	cook	cook	NN
6912	2203	7	in	in	IN
6912	2203	8	water	water	NN
6912	2203	9	pared	pare	VBN
6912	2203	10	and	and	CC
6912	2203	11	unpared	unpared	JJ
6912	2203	12	potatoes	potato	NNS
6912	2203	13	,	,	,
6912	2203	14	scraped	scrape	VBN
6912	2203	15	and	and	CC
6912	2203	16	unscraped	unscraped	JJ
6912	2203	17	carrots	carrot	NNS
6912	2203	18	,	,	,
6912	2203	19	and	and	CC
6912	2203	20	cook	cook	NN
6912	2203	21	in	in	IN
6912	2203	22	steam	steam	NN
6912	2203	23	pared	pare	VBN
6912	2203	24	potatoes	potato	NNS
6912	2203	25	and	and	CC
6912	2203	26	scraped	scrape	VBN
6912	2203	27	carrots	carrot	NNS
6912	2203	28	.	.	.
6912	2204	1	Clean	clean	VB
6912	2204	2	the	the	DT
6912	2204	3	vegetables	vegetable	NNS
6912	2204	4	by	by	IN
6912	2204	5	scrubbing	scrub	VBG
6912	2204	6	with	with	IN
6912	2204	7	a	a	DT
6912	2204	8	brush	brush	NN
6912	2204	9	;	;	:
6912	2204	10	cook	cook	VB
6912	2204	11	them	-PRON-	PRP
6912	2204	12	in	in	IN
6912	2204	13	_	_	NNP
6912	2204	14	gently	gently	RB
6912	2204	15	boiling	boil	VBG
6912	2204	16	_	_	NNP
6912	2204	17	water	water	NN
6912	2204	18	.	.	.
6912	2205	1	Use	use	VB
6912	2205	2	the	the	DT
6912	2205	3	same	same	JJ
6912	2205	4	quantity	quantity	NN
6912	2205	5	of	of	IN
6912	2205	6	water	water	NN
6912	2205	7	in	in	IN
6912	2205	8	each	each	DT
6912	2205	9	case	case	NN
6912	2205	10	(	(	-LRB-
6912	2205	11	when	when	WRB
6912	2205	12	cooked	cook	VBN
6912	2205	13	in	in	IN
6912	2205	14	water	water	NN
6912	2205	15	)	)	-RRB-
6912	2205	16	and	and	CC
6912	2205	17	add	add	VB
6912	2205	18	one	one	CD
6912	2205	19	teaspoonful	teaspoonful	NN
6912	2205	20	of	of	IN
6912	2205	21	salt	salt	NN
6912	2205	22	to	to	IN
6912	2205	23	each	each	DT
6912	2205	24	quart	quart	NN
6912	2205	25	of	of	IN
6912	2205	26	water	water	NN
6912	2205	27	.	.	.
6912	2206	1	When	when	WRB
6912	2206	2	the	the	DT
6912	2206	3	vegetables	vegetable	NNS
6912	2206	4	are	be	VBP
6912	2206	5	tender	tender	JJ
6912	2206	6	(	(	-LRB-
6912	2206	7	test	test	NN
6912	2206	8	with	with	IN
6912	2206	9	a	a	DT
6912	2206	10	fork	fork	NN
6912	2206	11	or	or	CC
6912	2206	12	knitting	knitting	NN
6912	2206	13	needle	needle	NN
6912	2206	14	)	)	-RRB-
6912	2206	15	,	,	,
6912	2206	16	drain	drain	VB
6912	2206	17	each	each	DT
6912	2206	18	thoroughly	thoroughly	RB
6912	2206	19	,	,	,
6912	2206	20	catching	catch	VBG
6912	2206	21	the	the	DT
6912	2206	22	water	water	NN
6912	2206	23	in	in	IN
6912	2206	24	a	a	DT
6912	2206	25	bowl	bowl	NN
6912	2206	26	.	.	.
6912	2207	1	Dry	dry	VB
6912	2207	2	each	each	DT
6912	2207	3	vegetable	vegetable	NN
6912	2207	4	by	by	IN
6912	2207	5	shaking	shake	VBG
6912	2207	6	the	the	DT
6912	2207	7	saucepan	saucepan	NN
6912	2207	8	containing	contain	VBG
6912	2207	9	it	-PRON-	PRP
6912	2207	10	over	over	IN
6912	2207	11	a	a	DT
6912	2207	12	flame	flame	NN
6912	2207	13	.	.	.
6912	2208	1	Pour	pour	VB
6912	2208	2	into	into	IN
6912	2208	3	a	a	DT
6912	2208	4	test	test	NN
6912	2208	5	tube	tube	NN
6912	2208	6	a	a	DT
6912	2208	7	little	little	JJ
6912	2208	8	of	of	IN
6912	2208	9	the	the	DT
6912	2208	10	water	water	NN
6912	2208	11	from	from	IN
6912	2208	12	each	each	DT
6912	2208	13	water	water	NN
6912	2208	14	-	-	HYPH
6912	2208	15	cooked	cook	VBN
6912	2208	16	vegetable	vegetable	NN
6912	2208	17	;	;	:
6912	2208	18	cool	cool	JJ
6912	2208	19	,	,	,
6912	2208	20	and	and	CC
6912	2208	21	then	then	RB
6912	2208	22	test	test	VB
6912	2208	23	with	with	IN
6912	2208	24	iodine	iodine	NN
6912	2208	25	for	for	IN
6912	2208	26	starch	starch	NN
6912	2208	27	.	.	.
6912	2209	1	Also	also	RB
6912	2209	2	pour	pour	VB
6912	2209	3	some	some	DT
6912	2209	4	of	of	IN
6912	2209	5	the	the	DT
6912	2209	6	water	water	NN
6912	2209	7	from	from	IN
6912	2209	8	each	each	DT
6912	2209	9	water	water	NN
6912	2209	10	-	-	HYPH
6912	2209	11	cooked	cook	VBN
6912	2209	12	vegetable	vegetable	NN
6912	2209	13	in	in	IN
6912	2209	14	an	an	DT
6912	2209	15	evaporating	evaporating	NN
6912	2209	16	dish	dish	NN
6912	2209	17	.	.	.
6912	2210	1	Boil	Boil	NNP
6912	2210	2	the	the	DT
6912	2210	3	water	water	NN
6912	2210	4	until	until	IN
6912	2210	5	the	the	DT
6912	2210	6	moisture	moisture	NN
6912	2210	7	is	be	VBZ
6912	2210	8	entirely	entirely	RB
6912	2210	9	evaporated	evaporate	VBN
6912	2210	10	.	.	.
6912	2211	1	Then	then	RB
6912	2211	2	continue	continue	VB
6912	2211	3	to	to	TO
6912	2211	4	heat	heat	VB
6912	2211	5	the	the	DT
6912	2211	6	contents	content	NNS
6912	2211	7	of	of	IN
6912	2211	8	the	the	DT
6912	2211	9	dish	dish	NN
6912	2211	10	until	until	IN
6912	2211	11	charred	char	VBN
6912	2211	12	material	material	NN
6912	2211	13	appears	appear	NNS
6912	2211	14	and	and	CC
6912	2211	15	then	then	RB
6912	2211	16	disappears	disappear	VBZ
6912	2211	17	.	.	.
6912	2212	1	Is	be	VBZ
6912	2212	2	any	any	DT
6912	2212	3	solid	solid	JJ
6912	2212	4	material	material	NN
6912	2212	5	left	leave	VBN
6912	2212	6	?	?	.
6912	2213	1	If	if	IN
6912	2213	2	so	so	RB
6912	2213	3	,	,	,
6912	2213	4	it	-PRON-	PRP
6912	2213	5	is	be	VBZ
6912	2213	6	mineral	mineral	NN
6912	2213	7	matter	matter	NN
6912	2213	8	.	.	.
6912	2214	1	Which	which	WDT
6912	2214	2	vegetables,--those	vegetables,--those	``
6912	2214	3	cooked	cook	VBN
6912	2214	4	(	(	-LRB-
6912	2214	5	in	in	IN
6912	2214	6	water	water	NN
6912	2214	7	)	)	-RRB-
6912	2214	8	with	with	IN
6912	2214	9	or	or	CC
6912	2214	10	without	without	IN
6912	2214	11	the	the	DT
6912	2214	12	skins,--	skins,--	XX
6912	2214	13	lose	lose	VB
6912	2214	14	the	the	DT
6912	2214	15	more	more	JJR
6912	2214	16	starch	starch	NN
6912	2214	17	and	and	CC
6912	2214	18	ash	ash	VB
6912	2214	19	?	?	.
6912	2215	1	Which	which	WDT
6912	2215	2	vegetables	vegetable	NNS
6912	2215	3	without	without	IN
6912	2215	4	the	the	DT
6912	2215	5	skins,--those	skins,--those	NNP
6912	2215	6	cooked	cook	VBN
6912	2215	7	in	in	IN
6912	2215	8	water	water	NN
6912	2215	9	or	or	CC
6912	2215	10	those	those	DT
6912	2215	11	cooked	cook	VBN
6912	2215	12	in	in	IN
6912	2215	13	steam,--lose	steam,--lose	NNP
6912	2215	14	the	the	DT
6912	2215	15	more	more	JJR
6912	2215	16	starch	starch	NN
6912	2215	17	and	and	CC
6912	2215	18	ash	ash	VB
6912	2215	19	?	?	.
6912	2216	1	As	as	RB
6912	2216	2	far	far	RB
6912	2216	3	as	as	IN
6912	2216	4	saving	save	VBG
6912	2216	5	nutriment	nutriment	NN
6912	2216	6	is	be	VBZ
6912	2216	7	concerned	concern	VBN
6912	2216	8	,	,	,
6912	2216	9	which	which	WDT
6912	2216	10	method	method	NN
6912	2216	11	of	of	IN
6912	2216	12	preparation	preparation	NN
6912	2216	13	is	be	VBZ
6912	2216	14	better	well	JJR
6912	2216	15	for	for	IN
6912	2216	16	vegetables	vegetable	NNS
6912	2216	17	cooked	cook	VBN
6912	2216	18	in	in	IN
6912	2216	19	water	water	NN
6912	2216	20	?	?	.
6912	2217	1	Which	which	WDT
6912	2217	2	method	method	NN
6912	2217	3	of	of	IN
6912	2217	4	cooking	cooking	NN
6912	2217	5	is	be	VBZ
6912	2217	6	better	well	JJR
6912	2217	7	for	for	IN
6912	2217	8	vegetables	vegetable	NNS
6912	2217	9	without	without	IN
6912	2217	10	the	the	DT
6912	2217	11	skins	skin	NNS
6912	2217	12	?	?	.
6912	2218	1	Peel	peel	VB
6912	2218	2	the	the	DT
6912	2218	3	vegetables	vegetable	NNS
6912	2218	4	that	that	WDT
6912	2218	5	were	be	VBD
6912	2218	6	cooked	cook	VBN
6912	2218	7	with	with	IN
6912	2218	8	the	the	DT
6912	2218	9	skins	skin	NNS
6912	2218	10	.	.	.
6912	2219	1	Cut	cut	VB
6912	2219	2	all	all	DT
6912	2219	3	into	into	IN
6912	2219	4	dice	dice	NN
6912	2219	5	.	.	.
6912	2220	1	Prepare	prepare	VB
6912	2220	2	about	about	RB
6912	2220	3	half	half	NN
6912	2220	4	as	as	RB
6912	2220	5	much	much	JJ
6912	2220	6	_	_	NNP
6912	2220	7	White	White	NNP
6912	2220	8	Sauce	Sauce	NNP
6912	2220	9	_	_	NNP
6912	2220	10	as	as	IN
6912	2220	11	you	-PRON-	PRP
6912	2220	12	have	have	VBP
6912	2220	13	of	of	IN
6912	2220	14	the	the	DT
6912	2220	15	vegetable	vegetable	NN
6912	2220	16	,	,	,
6912	2220	17	using	use	VBG
6912	2220	18	the	the	DT
6912	2220	19	ingredients	ingredient	NNS
6912	2220	20	for	for	IN
6912	2220	21	the	the	DT
6912	2220	22	sauce	sauce	NN
6912	2220	23	in	in	IN
6912	2220	24	the	the	DT
6912	2220	25	following	following	JJ
6912	2220	26	proportion	proportion	NN
6912	2220	27	:	:	:
6912	2220	28	1	1	CD
6912	2220	29	1/2	1/2	CD
6912	2220	30	tablespoonfuls	tablespoonful	NNS
6912	2220	31	flour	flour	NN
6912	2220	32	1/2	1/2	CD
6912	2220	33	teaspoonful	teaspoonful	JJ
6912	2220	34	salt	salt	NN
6912	2220	35	1	1	CD
6912	2220	36	tablespoonful	tablespoonful	JJ
6912	2220	37	butter	butter	NN
6912	2220	38	or	or	CC
6912	2220	39	substitute	substitute	NN
6912	2220	40	1	1	CD
6912	2220	41	cupful	cupful	JJ
6912	2220	42	liquid	liquid	NN
6912	2220	43	For	for	IN
6912	2220	44	the	the	DT
6912	2220	45	_	_	NNP
6912	2220	46	liquid	liquid	NN
6912	2220	47	_	_	NNP
6912	2220	48	of	of	IN
6912	2220	49	the	the	DT
6912	2220	50	sauce	sauce	NN
6912	2220	51	for	for	IN
6912	2220	52	those	those	DT
6912	2220	53	vegetables	vegetable	NNS
6912	2220	54	cooked	cook	VBN
6912	2220	55	in	in	IN
6912	2220	56	water	water	NN
6912	2220	57	without	without	IN
6912	2220	58	the	the	DT
6912	2220	59	skins	skin	NNS
6912	2220	60	,	,	,
6912	2220	61	use	use	VB
6912	2220	62	half	half	JJ
6912	2220	63	milk	milk	NN
6912	2220	64	and	and	CC
6912	2220	65	half	half	JJ
6912	2220	66	vegetable	vegetable	NN
6912	2220	67	stock	stock	NN
6912	2220	68	.	.	.
6912	2221	1	Use	use	VB
6912	2221	2	only	only	JJ
6912	2221	3	milk	milk	NN
6912	2221	4	for	for	IN
6912	2221	5	the	the	DT
6912	2221	6	sauce	sauce	NN
6912	2221	7	for	for	IN
6912	2221	8	the	the	DT
6912	2221	9	vegetables	vegetable	NNS
6912	2221	10	cooked	cook	VBN
6912	2221	11	in	in	IN
6912	2221	12	water	water	NN
6912	2221	13	with	with	IN
6912	2221	14	the	the	DT
6912	2221	15	skins	skin	NNS
6912	2221	16	and	and	CC
6912	2221	17	for	for	IN
6912	2221	18	steamed	steamed	JJ
6912	2221	19	vegetables	vegetable	NNS
6912	2221	20	.	.	.
6912	2222	1	(	(	-LRB-
6912	2222	2	For	for	IN
6912	2222	3	method	method	NN
6912	2222	4	of	of	IN
6912	2222	5	making	make	VBG
6912	2222	6	White	White	NNP
6912	2222	7	Sauce	Sauce	NNP
6912	2222	8	,	,	,
6912	2222	9	see	see	VB
6912	2222	10	_	_	NNP
6912	2222	11	Cream	Cream	NNP
6912	2222	12	Toast	Toast	NNP
6912	2222	13	_	_	NNP
6912	2222	14	)	)	-RRB-
6912	2222	15	Add	add	VB
6912	2222	16	the	the	DT
6912	2222	17	vegetables	vegetable	NNS
6912	2222	18	to	to	IN
6912	2222	19	the	the	DT
6912	2222	20	sauce	sauce	NN
6912	2222	21	,	,	,
6912	2222	22	reheat	reheat	VB
6912	2222	23	,	,	,
6912	2222	24	and	and	CC
6912	2222	25	serve	serve	VB
6912	2222	26	.	.	.
6912	2223	1	Divide	divide	VB
6912	2223	2	the	the	DT
6912	2223	3	vegetables	vegetable	NNS
6912	2223	4	among	among	IN
6912	2223	5	the	the	DT
6912	2223	6	pupils	pupil	NNS
6912	2223	7	of	of	IN
6912	2223	8	each	each	DT
6912	2223	9	group	group	NN
6912	2223	10	so	so	IN
6912	2223	11	that	that	IN
6912	2223	12	each	each	DT
6912	2223	13	tastes	taste	VBZ
6912	2223	14	the	the	DT
6912	2223	15	six	six	CD
6912	2223	16	vegetables	vegetable	NNS
6912	2223	17	.	.	.
6912	2224	1	Which	which	WDT
6912	2224	2	vegetables,--those	vegetables,--those	``
6912	2224	3	cooked	cook	VBD
6912	2224	4	with	with	IN
6912	2224	5	or	or	CC
6912	2224	6	without	without	IN
6912	2224	7	the	the	DT
6912	2224	8	skins,--have	skins,--have	NNP
6912	2224	9	the	the	DT
6912	2224	10	more	more	RBR
6912	2224	11	pleasing	pleasing	JJ
6912	2224	12	color	color	NN
6912	2224	13	?	?	.
6912	2225	1	Which	which	WDT
6912	2225	2	vegetables,--those	vegetables,--those	``
6912	2225	3	cooked	cook	VBD
6912	2225	4	with	with	IN
6912	2225	5	or	or	CC
6912	2225	6	without	without	IN
6912	2225	7	the	the	DT
6912	2225	8	skins,--have	skins,--have	NNP
6912	2225	9	the	the	DT
6912	2225	10	more	more	RBR
6912	2225	11	pleasing	pleasing	JJ
6912	2225	12	flavor	flavor	NN
6912	2225	13	?	?	.
6912	2226	1	As	as	RB
6912	2226	2	far	far	RB
6912	2226	3	as	as	IN
6912	2226	4	appearance	appearance	NN
6912	2226	5	and	and	CC
6912	2226	6	flavor	flavor	NN
6912	2226	7	are	be	VBP
6912	2226	8	concerned	concern	VBN
6912	2226	9	,	,	,
6912	2226	10	which	which	WDT
6912	2226	11	method	method	NN
6912	2226	12	of	of	IN
6912	2226	13	preparation	preparation	NN
6912	2226	14	is	be	VBZ
6912	2226	15	better	well	JJR
6912	2226	16	for	for	IN
6912	2226	17	potatoes	potato	NNS
6912	2226	18	?	?	.
6912	2227	1	Which	which	WDT
6912	2227	2	method	method	NN
6912	2227	3	for	for	IN
6912	2227	4	carrots	carrot	NNS
6912	2227	5	?	?	.
6912	2228	1	As	as	RB
6912	2228	2	far	far	RB
6912	2228	3	as	as	IN
6912	2228	4	both	both	DT
6912	2228	5	nutriment	nutriment	NN
6912	2228	6	and	and	CC
6912	2228	7	flavor	flavor	NN
6912	2228	8	are	be	VBP
6912	2228	9	concerned	concern	VBN
6912	2228	10	,	,	,
6912	2228	11	which	which	WDT
6912	2228	12	method	method	NN
6912	2228	13	of	of	IN
6912	2228	14	cooking	cooking	NN
6912	2228	15	is	be	VBZ
6912	2228	16	better	well	JJR
6912	2228	17	for	for	IN
6912	2228	18	both	both	DT
6912	2228	19	vegetables	vegetable	NNS
6912	2228	20	?	?	.
6912	2229	1	Suggestions	suggestion	NNS
6912	2229	2	for	for	IN
6912	2229	3	Cooking	Cooking	NNP
6912	2229	4	Root	Root	NNP
6912	2229	5	Vegetables.--All	Vegetables.--All	NNP
6912	2229	6	vegetables	vegetable	VBZ
6912	2229	7	growing	grow	VBG
6912	2229	8	beneath	beneath	IN
6912	2229	9	the	the	DT
6912	2229	10	ground	ground	NN
6912	2229	11	should	should	MD
6912	2229	12	be	be	VB
6912	2229	13	cleaned	clean	VBN
6912	2229	14	by	by	IN
6912	2229	15	scrubbing	scrub	VBG
6912	2229	16	with	with	IN
6912	2229	17	a	a	DT
6912	2229	18	small	small	JJ
6912	2229	19	brush	brush	NN
6912	2229	20	.	.	.
6912	2230	1	Unless	unless	IN
6912	2230	2	a	a	DT
6912	2230	3	vegetable	vegetable	NN
6912	2230	4	is	be	VBZ
6912	2230	5	dried	dry	VBN
6912	2230	6	or	or	CC
6912	2230	7	wilted	wilt	VBN
6912	2230	8	,	,	,
6912	2230	9	it	-PRON-	PRP
6912	2230	10	should	should	MD
6912	2230	11	not	not	RB
6912	2230	12	be	be	VB
6912	2230	13	soaked	soak	VBN
6912	2230	14	in	in	IN
6912	2230	15	water	water	NN
6912	2230	16	for	for	IN
6912	2230	17	any	any	DT
6912	2230	18	length	length	NN
6912	2230	19	of	of	IN
6912	2230	20	time	time	NN
6912	2230	21	before	before	IN
6912	2230	22	cooking	cooking	NN
6912	2230	23	.	.	.
6912	2231	1	The	the	DT
6912	2231	2	comparison	comparison	NN
6912	2231	3	just	just	RB
6912	2231	4	made	make	VBD
6912	2231	5	shows	show	NNS
6912	2231	6	that	that	IN
6912	2231	7	the	the	DT
6912	2231	8	outside	outside	JJ
6912	2231	9	skins	skin	NNS
6912	2231	10	of	of	IN
6912	2231	11	vegetables	vegetable	NNS
6912	2231	12	should	should	MD
6912	2231	13	not	not	RB
6912	2231	14	be	be	VB
6912	2231	15	removed	remove	VBN
6912	2231	16	before	before	IN
6912	2231	17	cooking	cook	VBG
6912	2231	18	in	in	IN
6912	2231	19	water	water	NN
6912	2231	20	if	if	IN
6912	2231	21	we	-PRON-	PRP
6912	2231	22	wish	wish	VBP
6912	2231	23	to	to	TO
6912	2231	24	retain	retain	VB
6912	2231	25	all	all	PDT
6912	2231	26	the	the	DT
6912	2231	27	nutriment	nutriment	NN
6912	2231	28	.	.	.
6912	2232	1	There	there	EX
6912	2232	2	are	be	VBP
6912	2232	3	some	some	DT
6912	2232	4	who	who	WP
6912	2232	5	contend	contend	VBP
6912	2232	6	,	,	,
6912	2232	7	however	however	RB
6912	2232	8	,	,	,
6912	2232	9	that	that	IN
6912	2232	10	a	a	DT
6912	2232	11	more	more	RBR
6912	2232	12	delicate	delicate	JJ
6912	2232	13	and	and	CC
6912	2232	14	pleasing	pleasing	JJ
6912	2232	15	flavor	flavor	NN
6912	2232	16	results	result	NNS
6912	2232	17	when	when	WRB
6912	2232	18	old	old	JJ
6912	2232	19	and	and	CC
6912	2232	20	strong	strong	JJ
6912	2232	21	-	-	HYPH
6912	2232	22	flavored	flavor	VBN
6912	2232	23	vegetables	vegetable	NNS
6912	2232	24	have	have	VBP
6912	2232	25	their	-PRON-	PRP$
6912	2232	26	skins	skin	NNS
6912	2232	27	removed	remove	VBN
6912	2232	28	before	before	IN
6912	2232	29	cooking	cooking	NN
6912	2232	30	,	,	,
6912	2232	31	and	and	CC
6912	2232	32	that	that	IN
6912	2232	33	the	the	DT
6912	2232	34	flavor	flavor	NN
6912	2232	35	is	be	VBZ
6912	2232	36	more	more	JJR
6912	2232	37	to	to	TO
6912	2232	38	be	be	VB
6912	2232	39	desired	desire	VBN
6912	2232	40	than	than	IN
6912	2232	41	a	a	DT
6912	2232	42	saving	saving	NN
6912	2232	43	of	of	IN
6912	2232	44	all	all	DT
6912	2232	45	nutrients	nutrient	NNS
6912	2232	46	.	.	.
6912	2233	1	Often	often	RB
6912	2233	2	vegetables	vegetable	NNS
6912	2233	3	are	be	VBP
6912	2233	4	more	more	RBR
6912	2233	5	pleasing	pleasing	JJ
6912	2233	6	in	in	IN
6912	2233	7	color	color	NN
6912	2233	8	when	when	WRB
6912	2233	9	cooked	cook	VBN
6912	2233	10	without	without	IN
6912	2233	11	their	-PRON-	PRP$
6912	2233	12	skins	skin	NNS
6912	2233	13	.	.	.
6912	2234	1	The	the	DT
6912	2234	2	nutrients	nutrient	NNS
6912	2234	3	lost	lose	VBN
6912	2234	4	by	by	IN
6912	2234	5	paring	pare	VBG
6912	2234	6	root	root	NN
6912	2234	7	vegetables	vegetable	NNS
6912	2234	8	and	and	CC
6912	2234	9	cooking	cook	VBG
6912	2234	10	them	-PRON-	PRP
6912	2234	11	in	in	IN
6912	2234	12	water	water	NN
6912	2234	13	consist	consist	VB
6912	2234	14	not	not	RB
6912	2234	15	only	only	RB
6912	2234	16	of	of	IN
6912	2234	17	carbohydrates	carbohydrate	NNS
6912	2234	18	,	,	,
6912	2234	19	but	but	CC
6912	2234	20	of	of	IN
6912	2234	21	ash	ash	NN
6912	2234	22	and	and	CC
6912	2234	23	other	other	JJ
6912	2234	24	valuable	valuable	JJ
6912	2234	25	materials	material	NNS
6912	2234	26	.	.	.
6912	2235	1	[	[	-LRB-
6912	2235	2	Footnote	Footnote	NNP
6912	2235	3	30	30	CD
6912	2235	4	:	:	:
6912	2235	5	_	_	NNP
6912	2235	6	Vitamines	Vitamines	NNP
6912	2235	7	_	_	NNP
6912	2235	8	,	,	,
6912	2235	9	see	see	VB
6912	2235	10	Division	Division	NNP
6912	2235	11	Seven	Seven	NNP
6912	2235	12	]	]	-RRB-
6912	2235	13	Satisfactory	satisfactory	JJ
6912	2235	14	results	result	NNS
6912	2235	15	may	may	MD
6912	2235	16	be	be	VB
6912	2235	17	obtained	obtain	VBN
6912	2235	18	by	by	IN
6912	2235	19	_	_	NNP
6912	2235	20	baking	bake	VBG
6912	2235	21	_	_	NNP
6912	2235	22	or	or	CC
6912	2235	23	_	_	NNP
6912	2235	24	steaming	steam	VBG
6912	2235	25	_	_	NNP
6912	2235	26	vegetables	vegetable	NNS
6912	2235	27	.	.	.
6912	2236	1	By	by	IN
6912	2236	2	using	use	VBG
6912	2236	3	the	the	DT
6912	2236	4	latter	latter	JJ
6912	2236	5	method	method	NN
6912	2236	6	,	,	,
6912	2236	7	vegetables	vegetable	NNS
6912	2236	8	can	can	MD
6912	2236	9	be	be	VB
6912	2236	10	pared	pare	VBN
6912	2236	11	and	and	CC
6912	2236	12	cut	cut	VBN
6912	2236	13	into	into	IN
6912	2236	14	pieces	piece	NNS
6912	2236	15	and	and	CC
6912	2236	16	then	then	RB
6912	2236	17	cooked	cook	VBN
6912	2236	18	with	with	IN
6912	2236	19	little	little	JJ
6912	2236	20	loss	loss	NN
6912	2236	21	of	of	IN
6912	2236	22	nutrients	nutrient	NNS
6912	2236	23	.	.	.
6912	2237	1	It	-PRON-	PRP
6912	2237	2	has	have	VBZ
6912	2237	3	been	be	VBN
6912	2237	4	pointed	point	VBN
6912	2237	5	out	out	RP
6912	2237	6	,	,	,
6912	2237	7	[	[	-LRB-
6912	2237	8	Footnote	Footnote	NNP
6912	2237	9	31	31	CD
6912	2237	10	:	:	:
6912	2237	11	See	see	VB
6912	2237	12	Journal	Journal	NNP
6912	2237	13	of	of	IN
6912	2237	14	Home	Home	NNP
6912	2237	15	Economics	Economics	NNP
6912	2237	16	,	,	,
6912	2237	17	Vol	Vol	NNP
6912	2237	18	.	.	.
6912	2238	1	XI	XI	NNP
6912	2238	2	(	(	-LRB-
6912	2238	3	May	May	NNP
6912	2238	4	,	,	,
6912	2238	5	1919	1919	CD
6912	2238	6	)	)	-RRB-
6912	2238	7	,	,	,
6912	2238	8	"	"	``
6912	2238	9	Changes	change	NNS
6912	2238	10	in	in	IN
6912	2238	11	the	the	DT
6912	2238	12	Food	Food	NNP
6912	2238	13	Value	Value	NNP
6912	2238	14	of	of	IN
6912	2238	15	Vegetables	Vegetables	NNPS
6912	2238	16	,	,	,
6912	2238	17	"	"	''
6912	2238	18	by	by	IN
6912	2238	19	Minna	Minna	NNP
6912	2238	20	C.	C.	NNP
6912	2239	1	Denton	Denton	NNP
6912	2239	2	.	.	.
6912	2239	3	]	]	-RRB-
6912	2240	1	however	however	RB
6912	2240	2	,	,	,
6912	2240	3	that	that	IN
6912	2240	4	there	there	EX
6912	2240	5	may	may	MD
6912	2240	6	be	be	VB
6912	2240	7	considerable	considerable	JJ
6912	2240	8	loss	loss	NN
6912	2240	9	of	of	IN
6912	2240	10	nutrients	nutrient	NNS
6912	2240	11	in	in	IN
6912	2240	12	steamed	steamed	JJ
6912	2240	13	vegetables	vegetable	NNS
6912	2240	14	.	.	.
6912	2241	1	The	the	DT
6912	2241	2	extent	extent	NN
6912	2241	3	of	of	IN
6912	2241	4	the	the	DT
6912	2241	5	loss	loss	NN
6912	2241	6	depends	depend	VBZ
6912	2241	7	in	in	IN
6912	2241	8	part	part	NN
6912	2241	9	upon	upon	IN
6912	2241	10	the	the	DT
6912	2241	11	type	type	NN
6912	2241	12	of	of	IN
6912	2241	13	steamer	steamer	NN
6912	2241	14	and	and	CC
6912	2241	15	the	the	DT
6912	2241	16	method	method	NN
6912	2241	17	of	of	IN
6912	2241	18	using	use	VBG
6912	2241	19	it	-PRON-	PRP
6912	2241	20	.	.	.
6912	2242	1	If	if	IN
6912	2242	2	the	the	DT
6912	2242	3	bottom	bottom	NN
6912	2242	4	of	of	IN
6912	2242	5	the	the	DT
6912	2242	6	upper	upper	JJ
6912	2242	7	pan	pan	NN
6912	2242	8	of	of	IN
6912	2242	9	a	a	DT
6912	2242	10	steamer	steamer	NN
6912	2242	11	is	be	VBZ
6912	2242	12	perforated	perforate	VBN
6912	2242	13	and	and	CC
6912	2242	14	the	the	DT
6912	2242	15	vegetables	vegetable	NNS
6912	2242	16	are	be	VBP
6912	2242	17	placed	place	VBN
6912	2242	18	in	in	IN
6912	2242	19	contact	contact	NN
6912	2242	20	with	with	IN
6912	2242	21	the	the	DT
6912	2242	22	perforated	perforate	VBN
6912	2242	23	portion	portion	NN
6912	2242	24	,	,	,
6912	2242	25	the	the	DT
6912	2242	26	condensed	condense	VBN
6912	2242	27	steam	steam	NN
6912	2242	28	"	"	``
6912	2242	29	washes	wash	VBZ
6912	2242	30	"	"	''
6912	2242	31	the	the	DT
6912	2242	32	mineral	mineral	NN
6912	2242	33	matter	matter	NN
6912	2242	34	from	from	IN
6912	2242	35	the	the	DT
6912	2242	36	vegetable	vegetable	NN
6912	2242	37	.	.	.
6912	2243	1	This	this	DT
6912	2243	2	"	"	``
6912	2243	3	vegetable	vegetable	JJ
6912	2243	4	broth	broth	NN
6912	2243	5	"	"	''
6912	2243	6	then	then	RB
6912	2243	7	drops	drop	VBZ
6912	2243	8	into	into	IN
6912	2243	9	the	the	DT
6912	2243	10	lower	low	JJR
6912	2243	11	pan	pan	NN
6912	2243	12	of	of	IN
6912	2243	13	the	the	DT
6912	2243	14	steamer	steamer	NN
6912	2243	15	.	.	.
6912	2244	1	An	an	DT
6912	2244	2	evidence	evidence	NN
6912	2244	3	of	of	IN
6912	2244	4	this	this	DT
6912	2244	5	can	can	MD
6912	2244	6	be	be	VB
6912	2244	7	secured	secure	VBN
6912	2244	8	by	by	IN
6912	2244	9	steaming	steam	VBG
6912	2244	10	spinach	spinach	NN
6912	2244	11	or	or	CC
6912	2244	12	squash	squash	VB
6912	2244	13	in	in	IN
6912	2244	14	the	the	DT
6912	2244	15	manner	manner	NN
6912	2244	16	described	describe	VBN
6912	2244	17	above	above	RB
6912	2244	18	and	and	CC
6912	2244	19	observing	observe	VBG
6912	2244	20	the	the	DT
6912	2244	21	coloring	coloring	NN
6912	2244	22	which	which	WDT
6912	2244	23	appears	appear	VBZ
6912	2244	24	in	in	IN
6912	2244	25	the	the	DT
6912	2244	26	water	water	NN
6912	2244	27	beneath	beneath	IN
6912	2244	28	the	the	DT
6912	2244	29	steaming	steam	VBG
6912	2244	30	vegetable	vegetable	NN
6912	2244	31	.	.	.
6912	2245	1	Loss	loss	NN
6912	2245	2	of	of	IN
6912	2245	3	nutrients	nutrient	NNS
6912	2245	4	in	in	IN
6912	2245	5	such	such	PDT
6912	2245	6	a	a	DT
6912	2245	7	steamer	steamer	NN
6912	2245	8	can	can	MD
6912	2245	9	be	be	VB
6912	2245	10	avoided	avoid	VBN
6912	2245	11	by	by	IN
6912	2245	12	placing	place	VBG
6912	2245	13	the	the	DT
6912	2245	14	vegetable	vegetable	NN
6912	2245	15	in	in	IN
6912	2245	16	a	a	DT
6912	2245	17	pan	pan	NN
6912	2245	18	or	or	CC
6912	2245	19	plate	plate	NN
6912	2245	20	and	and	CC
6912	2245	21	inserting	insert	VBG
6912	2245	22	the	the	DT
6912	2245	23	latter	latter	JJ
6912	2245	24	in	in	IN
6912	2245	25	the	the	DT
6912	2245	26	upper	upper	JJ
6912	2245	27	portion	portion	NN
6912	2245	28	of	of	IN
6912	2245	29	the	the	DT
6912	2245	30	steamer	steamer	NN
6912	2245	31	.	.	.
6912	2246	1	The	the	DT
6912	2246	2	pan	pan	NN
6912	2246	3	or	or	CC
6912	2246	4	plate	plate	NN
6912	2246	5	should	should	MD
6912	2246	6	,	,	,
6912	2246	7	of	of	IN
6912	2246	8	course	course	NN
6912	2246	9	,	,	,
6912	2246	10	be	be	VB
6912	2246	11	of	of	IN
6912	2246	12	smaller	small	JJR
6912	2246	13	diameter	diameter	NN
6912	2246	14	than	than	IN
6912	2246	15	the	the	DT
6912	2246	16	top	top	NN
6912	2246	17	of	of	IN
6912	2246	18	the	the	DT
6912	2246	19	steamer	steamer	NN
6912	2246	20	.	.	.
6912	2247	1	By	by	IN
6912	2247	2	using	use	VBG
6912	2247	3	the	the	DT
6912	2247	4	type	type	NN
6912	2247	5	of	of	IN
6912	2247	6	steamer	steamer	NN
6912	2247	7	which	which	WDT
6912	2247	8	has	have	VBZ
6912	2247	9	perforations	perforation	NNS
6912	2247	10	at	at	IN
6912	2247	11	the	the	DT
6912	2247	12	top	top	NN
6912	2247	13	of	of	IN
6912	2247	14	the	the	DT
6912	2247	15	upper	upper	JJ
6912	2247	16	pan	pan	NN
6912	2247	17	(	(	-LRB-
6912	2247	18	see	see	VB
6912	2247	19	Figure	Figure	NNP
6912	2247	20	31	31	CD
6912	2247	21	)	)	-RRB-
6912	2247	22	,	,	,
6912	2247	23	no	no	DT
6912	2247	24	loss	loss	NN
6912	2247	25	of	of	IN
6912	2247	26	nutrients	nutrient	NNS
6912	2247	27	occurs	occur	VBZ
6912	2247	28	,	,	,
6912	2247	29	provided	provide	VBD
6912	2247	30	the	the	DT
6912	2247	31	accumulated	accumulate	VBN
6912	2247	32	vegetable	vegetable	NN
6912	2247	33	broth	broth	NN
6912	2247	34	is	be	VBZ
6912	2247	35	used	use	VBN
6912	2247	36	.	.	.
6912	2248	1	[	[	-LRB-
6912	2248	2	Illustration	illustration	NN
6912	2248	3	:	:	:
6912	2248	4	Courtesy	courtesy	NN
6912	2248	5	of	of	IN
6912	2248	6	_	_	NNP
6912	2248	7	Geo	Geo	NNP
6912	2248	8	H	H	NNP
6912	2248	9	Bowman	Bowman	NNP
6912	2248	10	Co	Co	NNP
6912	2248	11	_	_	NNP
6912	2248	12	FIGURE	FIGURE	NNP
6912	2248	13	31.--UTENSIL	31.--utensil	CD
6912	2248	14	FOR	for	IN
6912	2248	15	STEAMING	steam	VBG
6912	2248	16	--	--	:
6912	2248	17	A	a	DT
6912	2248	18	"	"	``
6912	2248	19	STEAMER	STEAMER	NNP
6912	2248	20	"	"	''
6912	2248	21	]	]	-RRB-
6912	2248	22	Care	care	NN
6912	2248	23	should	should	MD
6912	2248	24	also	also	RB
6912	2248	25	be	be	VB
6912	2248	26	taken	take	VBN
6912	2248	27	not	not	RB
6912	2248	28	to	to	TO
6912	2248	29	steam	steam	VB
6912	2248	30	vegetables	vegetable	NNS
6912	2248	31	for	for	IN
6912	2248	32	long	long	JJ
6912	2248	33	periods	period	NNS
6912	2248	34	at	at	IN
6912	2248	35	a	a	DT
6912	2248	36	very	very	RB
6912	2248	37	high	high	JJ
6912	2248	38	temperature	temperature	NN
6912	2248	39	as	as	IN
6912	2248	40	is	be	VBZ
6912	2248	41	sometimes	sometimes	RB
6912	2248	42	done	do	VBN
6912	2248	43	in	in	IN
6912	2248	44	using	use	VBG
6912	2248	45	the	the	DT
6912	2248	46	pressure	pressure	NN
6912	2248	47	cooker	cooker	NN
6912	2248	48	.	.	.
6912	2249	1	This	this	DT
6912	2249	2	results	result	VBZ
6912	2249	3	in	in	IN
6912	2249	4	both	both	DT
6912	2249	5	loss	loss	NN
6912	2249	6	of	of	IN
6912	2249	7	nutrients	nutrient	NNS
6912	2249	8	and	and	CC
6912	2249	9	flavor	flavor	NN
6912	2249	10	.	.	.
6912	2250	1	If	if	IN
6912	2250	2	starchy	starchy	JJ
6912	2250	3	vegetables	vegetable	NNS
6912	2250	4	are	be	VBP
6912	2250	5	cooked	cook	VBN
6912	2250	6	in	in	IN
6912	2250	7	water	water	NN
6912	2250	8	,	,	,
6912	2250	9	when	when	WRB
6912	2250	10	tender	tender	NN
6912	2250	11	immediately	immediately	RB
6912	2250	12	drain	drain	VBP
6912	2250	13	away	away	RB
6912	2250	14	the	the	DT
6912	2250	15	water	water	NN
6912	2250	16	and	and	CC
6912	2250	17	dry	dry	VB
6912	2250	18	them	-PRON-	PRP
6912	2250	19	.	.	.
6912	2251	1	Serve	serve	VB
6912	2251	2	at	at	IN
6912	2251	3	once	once	RB
6912	2251	4	or	or	CC
6912	2251	5	let	let	VB
6912	2251	6	them	-PRON-	PRP
6912	2251	7	remain	remain	VB
6912	2251	8	uncovered	uncovered	JJ
6912	2251	9	in	in	IN
6912	2251	10	a	a	DT
6912	2251	11	warm	warm	JJ
6912	2251	12	place	place	NN
6912	2251	13	.	.	.
6912	2252	1	The	the	DT
6912	2252	2	steam	steam	NN
6912	2252	3	is	be	VBZ
6912	2252	4	thus	thus	RB
6912	2252	5	allowed	allow	VBN
6912	2252	6	to	to	TO
6912	2252	7	escape	escape	VB
6912	2252	8	.	.	.
6912	2253	1	Condensed	condense	VBN
6912	2253	2	steam	steam	NN
6912	2253	3	makes	make	VBZ
6912	2253	4	starchy	starchy	JJ
6912	2253	5	vegetables	vegetable	NNS
6912	2253	6	soggy	soggy	JJ
6912	2253	7	.	.	.
6912	2254	1	BOILED	BOILED	NNP
6912	2254	2	POTATOES	POTATOES	NNP
6912	2254	3	If	if	IN
6912	2254	4	potatoes	potato	NNS
6912	2254	5	are	be	VBP
6912	2254	6	to	to	TO
6912	2254	7	be	be	VB
6912	2254	8	cooked	cook	VBN
6912	2254	9	without	without	IN
6912	2254	10	their	-PRON-	PRP$
6912	2254	11	skins	skin	NNS
6912	2254	12	,	,	,
6912	2254	13	pare	pare	VB
6912	2254	14	them	-PRON-	PRP
6912	2254	15	as	as	RB
6912	2254	16	thin	thin	JJ
6912	2254	17	as	as	IN
6912	2254	18	possible	possible	JJ
6912	2254	19	,	,	,
6912	2254	20	or	or	CC
6912	2254	21	in	in	IN
6912	2254	22	the	the	DT
6912	2254	23	case	case	NN
6912	2254	24	of	of	IN
6912	2254	25	new	new	JJ
6912	2254	26	potatoes	potato	NNS
6912	2254	27	,	,	,
6912	2254	28	scrape	scrape	VBP
6912	2254	29	them	-PRON-	PRP
6912	2254	30	.	.	.
6912	2255	1	Cut	cut	VB
6912	2255	2	away	away	RB
6912	2255	3	any	any	DT
6912	2255	4	green	green	JJ
6912	2255	5	portion	portion	NN
6912	2255	6	[	[	-LRB-
6912	2255	7	Footnote	Footnote	NNP
6912	2255	8	32	32	CD
6912	2255	9	:	:	:
6912	2255	10	Green	green	JJ
6912	2255	11	spots	spot	NNS
6912	2255	12	on	on	IN
6912	2255	13	potatoes	potato	NNS
6912	2255	14	are	be	VBP
6912	2255	15	caused	cause	VBN
6912	2255	16	by	by	IN
6912	2255	17	the	the	DT
6912	2255	18	tubers	tuber	NNS
6912	2255	19	growing	grow	VBG
6912	2255	20	too	too	RB
6912	2255	21	near	near	IN
6912	2255	22	the	the	DT
6912	2255	23	surface	surface	NN
6912	2255	24	of	of	IN
6912	2255	25	the	the	DT
6912	2255	26	ground	ground	NN
6912	2255	27	.	.	.
6912	2256	1	This	this	DT
6912	2256	2	colored	colored	JJ
6912	2256	3	portion	portion	NN
6912	2256	4	contains	contain	VBZ
6912	2256	5	an	an	DT
6912	2256	6	injurious	injurious	JJ
6912	2256	7	substance	substance	NN
6912	2256	8	called	call	VBN
6912	2256	9	solanin	solanin	NN
6912	2256	10	.	.	.
6912	2256	11	]	]	-RRB-
6912	2257	1	which	which	WDT
6912	2257	2	appears	appear	VBZ
6912	2257	3	on	on	IN
6912	2257	4	the	the	DT
6912	2257	5	potato	potato	NN
6912	2257	6	.	.	.
6912	2258	1	If	if	IN
6912	2258	2	the	the	DT
6912	2258	3	potatoes	potato	NNS
6912	2258	4	are	be	VBP
6912	2258	5	sprouted	sprout	VBN
6912	2258	6	,	,	,
6912	2258	7	[	[	-LRB-
6912	2258	8	Footnote	Footnote	NNP
6912	2258	9	33	33	CD
6912	2258	10	:	:	:
6912	2258	11	Sprouted	sprout	VBN
6912	2258	12	potatoes	potato	NNS
6912	2258	13	also	also	RB
6912	2258	14	contain	contain	VBP
6912	2258	15	some	some	DT
6912	2258	16	solanin	solanin	NN
6912	2258	17	.	.	.
6912	2259	1	Potatoes	potato	NNS
6912	2259	2	should	should	MD
6912	2259	3	not	not	RB
6912	2259	4	be	be	VB
6912	2259	5	allowed	allow	VBN
6912	2259	6	to	to	TO
6912	2259	7	sprout	sprout	VB
6912	2259	8	since	since	IN
6912	2259	9	nutritious	nutritious	JJ
6912	2259	10	material	material	NN
6912	2259	11	is	be	VBZ
6912	2259	12	used	use	VBN
6912	2259	13	up	up	RP
6912	2259	14	by	by	IN
6912	2259	15	the	the	DT
6912	2259	16	growing	grow	VBG
6912	2259	17	sprouts	sprout	NNS
6912	2259	18	and	and	CC
6912	2259	19	,	,	,
6912	2259	20	as	as	IN
6912	2259	21	mentioned	mention	VBN
6912	2259	22	above	above	RB
6912	2259	23	,	,	,
6912	2259	24	an	an	DT
6912	2259	25	injurious	injurious	JJ
6912	2259	26	material	material	NN
6912	2259	27	is	be	VBZ
6912	2259	28	formed	form	VBN
6912	2259	29	.	.	.
6912	2260	1	Potatoes	potato	NNS
6912	2260	2	can	can	MD
6912	2260	3	be	be	VB
6912	2260	4	prevented	prevent	VBN
6912	2260	5	from	from	IN
6912	2260	6	sprouting	sprout	VBG
6912	2260	7	by	by	IN
6912	2260	8	storing	store	VBG
6912	2260	9	them	-PRON-	PRP
6912	2260	10	in	in	IN
6912	2260	11	a	a	DT
6912	2260	12	dry	dry	JJ
6912	2260	13	,	,	,
6912	2260	14	dark	dark	JJ
6912	2260	15	,	,	,
6912	2260	16	cool	cool	JJ
6912	2260	17	place	place	NN
6912	2260	18	.	.	.
6912	2260	19	]	]	-RRB-
6912	2261	1	also	also	RB
6912	2261	2	cut	cut	VB
6912	2261	3	away	away	RB
6912	2261	4	the	the	DT
6912	2261	5	portion	portion	NN
6912	2261	6	around	around	IN
6912	2261	7	the	the	DT
6912	2261	8	sprouts	sprout	NNS
6912	2261	9	.	.	.
6912	2262	1	In	in	IN
6912	2262	2	cooking	cooking	NN
6912	2262	3	potatoes	potato	NNS
6912	2262	4	in	in	IN
6912	2262	5	water	water	NN
6912	2262	6	,	,	,
6912	2262	7	follow	follow	VB
6912	2262	8	the	the	DT
6912	2262	9	directions	direction	NNS
6912	2262	10	given	give	VBN
6912	2262	11	on	on	IN
6912	2262	12	page	page	NN
6912	2262	13	59	59	CD
6912	2262	14	,	,	,
6912	2262	15	Cooking	Cooking	NNP
6912	2262	16	Vegetables	Vegetables	NNP
6912	2262	17	in	in	IN
6912	2262	18	Water	Water	NNP
6912	2262	19	.	.	.
6912	2263	1	When	when	WRB
6912	2263	2	they	-PRON-	PRP
6912	2263	3	are	be	VBP
6912	2263	4	tender	tender	JJ
6912	2263	5	,	,	,
6912	2263	6	drain	drain	VB
6912	2263	7	off	off	RP
6912	2263	8	the	the	DT
6912	2263	9	water	water	NN
6912	2263	10	immediately	immediately	RB
6912	2263	11	;	;	:
6912	2263	12	shake	shake	VB
6912	2263	13	gently	gently	RB
6912	2263	14	and	and	CC
6912	2263	15	dry	dry	VB
6912	2263	16	on	on	IN
6912	2263	17	the	the	DT
6912	2263	18	back	back	NN
6912	2263	19	of	of	IN
6912	2263	20	the	the	DT
6912	2263	21	range	range	NN
6912	2263	22	with	with	IN
6912	2263	23	the	the	DT
6912	2263	24	saucepan	saucepan	NN
6912	2263	25	uncovered	uncover	VBN
6912	2263	26	or	or	CC
6912	2263	27	with	with	IN
6912	2263	28	a	a	DT
6912	2263	29	cloth	cloth	NN
6912	2263	30	folded	fold	VBN
6912	2263	31	over	over	IN
6912	2263	32	the	the	DT
6912	2263	33	top	top	NN
6912	2263	34	to	to	TO
6912	2263	35	absorb	absorb	VB
6912	2263	36	the	the	DT
6912	2263	37	moisture	moisture	NN
6912	2263	38	.	.	.
6912	2264	1	Sprinkle	sprinkle	VB
6912	2264	2	generously	generously	RB
6912	2264	3	with	with	IN
6912	2264	4	salt	salt	NN
6912	2264	5	.	.	.
6912	2265	1	Boiled	boil	VBN
6912	2265	2	potatoes	potato	NNS
6912	2265	3	may	may	MD
6912	2265	4	be	be	VB
6912	2265	5	put	put	VBN
6912	2265	6	through	through	IN
6912	2265	7	a	a	DT
6912	2265	8	ricer	ricer	NN
6912	2265	9	before	before	IN
6912	2265	10	serving	serve	VBG
6912	2265	11	.	.	.
6912	2266	1	CREAMED	CREAMED	NNP
6912	2266	2	AND	and	CC
6912	2266	3	SCALLOPED	SCALLOPED	NNP
6912	2266	4	VEGETABLES.--Cooked	vegetables.--cooke	VBD
6912	2266	5	vegetables	vegetable	NNS
6912	2266	6	may	may	MD
6912	2266	7	be	be	VB
6912	2266	8	creamed	cream	VBN
6912	2266	9	by	by	IN
6912	2266	10	cutting	cut	VBG
6912	2266	11	them	-PRON-	PRP
6912	2266	12	into	into	IN
6912	2266	13	cubes	cube	NNS
6912	2266	14	,	,	,
6912	2266	15	adding	add	VBG
6912	2266	16	White	White	NNP
6912	2266	17	Sauce	Sauce	NNP
6912	2266	18	,	,	,
6912	2266	19	and	and	CC
6912	2266	20	then	then	RB
6912	2266	21	reheating	reheat	VBG
6912	2266	22	.	.	.
6912	2267	1	If	if	IN
6912	2267	2	the	the	DT
6912	2267	3	cut	cut	NN
6912	2267	4	vegetables	vegetable	NNS
6912	2267	5	are	be	VBP
6912	2267	6	cold	cold	JJ
6912	2267	7	,	,	,
6912	2267	8	they	-PRON-	PRP
6912	2267	9	can	can	MD
6912	2267	10	be	be	VB
6912	2267	11	heated	heat	VBN
6912	2267	12	by	by	IN
6912	2267	13	adding	add	VBG
6912	2267	14	them	-PRON-	PRP
6912	2267	15	to	to	IN
6912	2267	16	the	the	DT
6912	2267	17	sauce	sauce	NN
6912	2267	18	with	with	IN
6912	2267	19	the	the	DT
6912	2267	20	last	last	JJ
6912	2267	21	portion	portion	NN
6912	2267	22	of	of	IN
6912	2267	23	liquid	liquid	NN
6912	2267	24	.	.	.
6912	2268	1	By	by	IN
6912	2268	2	the	the	DT
6912	2268	3	time	time	NN
6912	2268	4	the	the	DT
6912	2268	5	sauce	sauce	NN
6912	2268	6	reaches	reach	VBZ
6912	2268	7	the	the	DT
6912	2268	8	boiling	boiling	NN
6912	2268	9	point	point	NN
6912	2268	10	,	,	,
6912	2268	11	the	the	DT
6912	2268	12	vegetables	vegetable	NNS
6912	2268	13	will	will	MD
6912	2268	14	be	be	VB
6912	2268	15	heated	heat	VBN
6912	2268	16	.	.	.
6912	2269	1	Care	care	NN
6912	2269	2	should	should	MD
6912	2269	3	be	be	VB
6912	2269	4	taken	take	VBN
6912	2269	5	not	not	RB
6912	2269	6	to	to	TO
6912	2269	7	break	break	VB
6912	2269	8	the	the	DT
6912	2269	9	vegetables	vegetable	NNS
6912	2269	10	while	while	IN
6912	2269	11	heating	heat	VBG
6912	2269	12	them	-PRON-	PRP
6912	2269	13	in	in	IN
6912	2269	14	the	the	DT
6912	2269	15	sauce	sauce	NN
6912	2269	16	.	.	.
6912	2270	1	Care	care	NN
6912	2270	2	should	should	MD
6912	2270	3	also	also	RB
6912	2270	4	be	be	VB
6912	2270	5	taken	take	VBN
6912	2270	6	to	to	TO
6912	2270	7	prevent	prevent	VB
6912	2270	8	the	the	DT
6912	2270	9	sauce	sauce	NN
6912	2270	10	from	from	IN
6912	2270	11	scorching	scorch	VBG
6912	2270	12	.	.	.
6912	2271	1	An	an	DT
6912	2271	2	asbestos	asbestos	NN
6912	2271	3	mat	mat	NN
6912	2271	4	over	over	IN
6912	2271	5	a	a	DT
6912	2271	6	gas	gas	NN
6912	2271	7	burner	burner	NN
6912	2271	8	is	be	VBZ
6912	2271	9	desirable	desirable	JJ
6912	2271	10	for	for	IN
6912	2271	11	this	this	DT
6912	2271	12	purpose	purpose	NN
6912	2271	13	.	.	.
6912	2272	1	Use	use	VB
6912	2272	2	one	one	CD
6912	2272	3	part	part	NN
6912	2272	4	of	of	IN
6912	2272	5	White	White	NNP
6912	2272	6	Sauce	Sauce	NNP
6912	2272	7	with	with	IN
6912	2272	8	2	2	CD
6912	2272	9	or	or	CC
6912	2272	10	3	3	CD
6912	2272	11	parts	part	NNS
6912	2272	12	of	of	IN
6912	2272	13	diced	dice	VBN
6912	2272	14	vegetables	vegetable	NNS
6912	2272	15	.	.	.
6912	2273	1	Vegetables	vegetable	NNS
6912	2273	2	may	may	MD
6912	2273	3	be	be	VB
6912	2273	4	scalloped	scallop	VBN
6912	2273	5	by	by	IN
6912	2273	6	placing	place	VBG
6912	2273	7	Creamed	Creamed	NNP
6912	2273	8	Vegetables	Vegetables	NNP
6912	2273	9	in	in	IN
6912	2273	10	an	an	DT
6912	2273	11	oiled	oil	VBN
6912	2273	12	baking	baking	NN
6912	2273	13	-	-	HYPH
6912	2273	14	dish	dish	NN
6912	2273	15	,	,	,
6912	2273	16	covering	cover	VBG
6912	2273	17	with	with	IN
6912	2273	18	buttered	buttered	NN
6912	2273	19	crumbs	crumb	NNS
6912	2273	20	,	,	,
6912	2273	21	and	and	CC
6912	2273	22	browning	brown	VBG
6912	2273	23	in	in	RP
6912	2273	24	the	the	DT
6912	2273	25	oven	oven	NN
6912	2273	26	.	.	.
6912	2274	1	WHITE	white	JJ
6912	2274	2	SAUCE	SAUCE	VBD
6912	2274	3	FOR	for	IN
6912	2274	4	VEGETABLES	vegetables	NN
6912	2274	5	1	1	CD
6912	2274	6	1/2	1/2	CD
6912	2274	7	tablespoonfuls	tablespoonful	NNS
6912	2274	8	flour	flour	NN
6912	2274	9	1	1	CD
6912	2274	10	tablespoonful	tablespoonful	JJ
6912	2274	11	butter	butter	NN
6912	2274	12	or	or	CC
6912	2274	13	substitute	substitute	NN
6912	2274	14	_	_	NNP
6912	2274	15	or	or	CC
6912	2274	16	_	_	NNP
6912	2274	17	2	2	CD
6912	2274	18	tablespoonfuls	tablespoonful	NNS
6912	2274	19	flour	flour	NN
6912	2274	20	1	1	CD
6912	2274	21	1/2	1/2	CD
6912	2274	22	tablespoonfuls	tablespoonful	NNS
6912	2274	23	butter	butter	NN
6912	2274	24	or	or	CC
6912	2274	25	substitute	substitute	NN
6912	2274	26	1/2	1/2	CD
6912	2274	27	teaspoonful	teaspoonful	JJ
6912	2274	28	salt	salt	NN
6912	2274	29	White	white	JJ
6912	2274	30	pepper	pepper	NN
6912	2274	31	1/2	1/2	CD
6912	2274	32	cupful	cupful	JJ
6912	2274	33	milk	milk	NN
6912	2274	34	1/2	1/2	CD
6912	2274	35	cupful	cupful	JJ
6912	2274	36	vegetable	vegetable	NN
6912	2274	37	stock	stock	NN
6912	2274	38	Cook	Cook	NNP
6912	2274	39	as	as	IN
6912	2274	40	directed	direct	VBN
6912	2274	41	for	for	IN
6912	2274	42	Cream	Cream	NNP
6912	2274	43	Sauce	Sauce	NNP
6912	2274	44	(	(	-LRB-
6912	2274	45	see	see	VB
6912	2274	46	_	_	NNP
6912	2274	47	Cream	Cream	NNP
6912	2274	48	Toast	Toast	NNP
6912	2274	49	_	_	NNP
6912	2274	50	)	)	-RRB-
6912	2274	51	.	.	.
6912	2275	1	The	the	DT
6912	2275	2	thickness	thickness	NN
6912	2275	3	of	of	IN
6912	2275	4	White	White	NNP
6912	2275	5	Sauce	Sauce	NNP
6912	2275	6	for	for	IN
6912	2275	7	vegetables	vegetable	NNS
6912	2275	8	depends	depend	VBZ
6912	2275	9	upon	upon	IN
6912	2275	10	the	the	DT
6912	2275	11	kind	kind	NN
6912	2275	12	of	of	IN
6912	2275	13	vegetable	vegetable	NN
6912	2275	14	.	.	.
6912	2276	1	The	the	DT
6912	2276	2	thinner	thin	JJR
6912	2276	3	sauce	sauce	NN
6912	2276	4	is	be	VBZ
6912	2276	5	generally	generally	RB
6912	2276	6	more	more	RBR
6912	2276	7	satisfactory	satisfactory	JJ
6912	2276	8	with	with	IN
6912	2276	9	starchy	starchy	JJ
6912	2276	10	vegetables	vegetable	NNS
6912	2276	11	.	.	.
6912	2277	1	CRUMBS	CRUMBS	NNP
6912	2277	2	FOR	for	IN
6912	2277	3	SCALLOPED	SCALLOPED	NNP
6912	2277	4	DISHES	DISHES	NNP
6912	2277	5	1	1	CD
6912	2277	6	cupful	cupful	JJ
6912	2277	7	soft	soft	JJ
6912	2277	8	bread	bread	NN
6912	2277	9	crumbs	crumb	VBZ
6912	2277	10	1/8	1/8	CD
6912	2277	11	teaspoonful	teaspoonful	JJ
6912	2277	12	salt	salt	NN
6912	2277	13	White	white	JJ
6912	2277	14	pepper	pepper	NN
6912	2277	15	or	or	CC
6912	2277	16	cayenne	cayenne	NN
6912	2277	17	1	1	CD
6912	2277	18	tablespoonful	tablespoonful	JJ
6912	2277	19	butter	butter	NN
6912	2277	20	or	or	CC
6912	2277	21	substitute	substitute	NN
6912	2277	22	Mix	mix	JJ
6912	2277	23	seasonings	seasoning	NNS
6912	2277	24	and	and	CC
6912	2277	25	crumbs	crumb	VBZ
6912	2277	26	together	together	RB
6912	2277	27	,	,	,
6912	2277	28	then	then	RB
6912	2277	29	add	add	VB
6912	2277	30	to	to	IN
6912	2277	31	the	the	DT
6912	2277	32	melted	melt	VBN
6912	2277	33	fat	fat	NN
6912	2277	34	,	,	,
6912	2277	35	or	or	CC
6912	2277	36	place	place	VB
6912	2277	37	the	the	DT
6912	2277	38	fat	fat	NN
6912	2277	39	in	in	IN
6912	2277	40	bits	bit	NNS
6912	2277	41	over	over	IN
6912	2277	42	the	the	DT
6912	2277	43	seasoned	seasoned	JJ
6912	2277	44	crumbs	crumb	NNS
6912	2277	45	.	.	.
6912	2278	1	QUESTIONS	QUESTIONS	NNP
6912	2278	2	How	how	WRB
6912	2278	3	should	should	MD
6912	2278	4	the	the	DT
6912	2278	5	water	water	NN
6912	2278	6	boil	boil	VB
6912	2278	7	in	in	IN
6912	2278	8	cooking	cook	VBG
6912	2278	9	vegetables	vegetable	NNS
6912	2278	10	?	?	.
6912	2279	1	Why	why	WRB
6912	2279	2	?	?	.
6912	2280	1	Why	why	WRB
6912	2280	2	should	should	MD
6912	2280	3	not	not	RB
6912	2280	4	potatoes	potato	NNS
6912	2280	5	be	be	VB
6912	2280	6	covered	cover	VBN
6912	2280	7	with	with	IN
6912	2280	8	a	a	DT
6912	2280	9	tin	tin	NN
6912	2280	10	lid	lid	NN
6912	2280	11	or	or	CC
6912	2280	12	plate	plate	NN
6912	2280	13	after	after	IN
6912	2280	14	cooking	cook	VBG
6912	2280	15	?	?	.
6912	2281	1	Are	be	VBP
6912	2281	2	potatoes	potato	NNS
6912	2281	3	sold	sell	VBN
6912	2281	4	by	by	IN
6912	2281	5	the	the	DT
6912	2281	6	pound	pound	NN
6912	2281	7	or	or	CC
6912	2281	8	bushel	bushel	NN
6912	2281	9	?	?	.
6912	2282	1	What	what	WP
6912	2282	2	is	be	VBZ
6912	2282	3	the	the	DT
6912	2282	4	price	price	NN
6912	2282	5	per	per	IN
6912	2282	6	pound	pound	NN
6912	2282	7	or	or	CC
6912	2282	8	bushel	bushel	NN
6912	2282	9	?	?	.
6912	2283	1	Mention	mention	VB
6912	2283	2	at	at	RB
6912	2283	3	least	least	RBS
6912	2283	4	three	three	CD
6912	2283	5	ways	way	NNS
6912	2283	6	of	of	IN
6912	2283	7	cooking	cooking	NN
6912	2283	8	root	root	NN
6912	2283	9	vegetables	vegetable	NNS
6912	2283	10	so	so	IN
6912	2283	11	as	as	IN
6912	2283	12	to	to	TO
6912	2283	13	retain	retain	VB
6912	2283	14	their	-PRON-	PRP$
6912	2283	15	nutriment	nutriment	NN
6912	2283	16	.	.	.
6912	2284	1	LESSON	LESSON	NNP
6912	2284	2	XXVII	XXVII	NNP
6912	2284	3	ROOT	ROOT	VBZ
6912	2284	4	VEGETABLES	vegetable	NNS
6912	2284	5	(	(	-LRB-
6912	2284	6	B	b	NN
6912	2284	7	)	)	-RRB-
6912	2284	8	EXPERIMENT	EXPERIMENT	NNP
6912	2284	9	30	30	CD
6912	2284	10	:	:	:
6912	2284	11	THE	the	DT
6912	2284	12	EFFECT	EFFECT	NNP
6912	2284	13	OF	of	IN
6912	2284	14	SOAKING	soaking	NN
6912	2284	15	STARCHY	STARCHY	NNP
6912	2284	16	VEGETABLES	vegetable	NNS
6912	2284	17	IN	in	IN
6912	2284	18	WATER,--Over	water,--over	WP
6912	2284	19	several	several	JJ
6912	2284	20	pieces	piece	NNS
6912	2284	21	of	of	IN
6912	2284	22	potato	potato	NN
6912	2284	23	pour	pour	VBP
6912	2284	24	enough	enough	JJ
6912	2284	25	water	water	NN
6912	2284	26	to	to	TO
6912	2284	27	cover	cover	VB
6912	2284	28	.	.	.
6912	2285	1	Allow	allow	VB
6912	2285	2	the	the	DT
6912	2285	3	vegetable	vegetable	NN
6912	2285	4	to	to	TO
6912	2285	5	stand	stand	VB
6912	2285	6	at	at	RB
6912	2285	7	least	least	RBS
6912	2285	8	15	15	CD
6912	2285	9	minutes	minute	NNS
6912	2285	10	.	.	.
6912	2286	1	Pour	pour	VB
6912	2286	2	the	the	DT
6912	2286	3	water	water	NN
6912	2286	4	from	from	IN
6912	2286	5	the	the	DT
6912	2286	6	vegetable	vegetable	NN
6912	2286	7	into	into	IN
6912	2286	8	a	a	DT
6912	2286	9	test	test	NN
6912	2286	10	tube	tube	NN
6912	2286	11	and	and	CC
6912	2286	12	heat	heat	VB
6912	2286	13	it	-PRON-	PRP
6912	2286	14	.	.	.
6912	2287	1	Cool	cool	UH
6912	2287	2	,	,	,
6912	2287	3	then	then	RB
6912	2287	4	test	test	VB
6912	2287	5	the	the	DT
6912	2287	6	water	water	NN
6912	2287	7	with	with	IN
6912	2287	8	iodine	iodine	NN
6912	2287	9	.	.	.
6912	2288	1	What	what	WP
6912	2288	2	does	do	VBZ
6912	2288	3	the	the	DT
6912	2288	4	water	water	NN
6912	2288	5	contain	contain	VB
6912	2288	6	?	?	.
6912	2289	1	What	what	WDT
6912	2289	2	conclusion	conclusion	NN
6912	2289	3	can	can	MD
6912	2289	4	you	-PRON-	PRP
6912	2289	5	draw	draw	VB
6912	2289	6	concerning	concern	VBG
6912	2289	7	the	the	DT
6912	2289	8	soaking	soaking	NN
6912	2289	9	of	of	IN
6912	2289	10	vegetables	vegetable	NNS
6912	2289	11	in	in	IN
6912	2289	12	water	water	NN
6912	2289	13	before	before	IN
6912	2289	14	cooking	cooking	NN
6912	2289	15	?	?	.
6912	2290	1	SWEET	SWEET	NNP
6912	2290	2	POTATOES	POTATOES	NNP
6912	2290	3	Cook	Cook	NNP
6912	2290	4	sweet	sweet	JJ
6912	2290	5	potatoes	potato	NNS
6912	2290	6	with	with	IN
6912	2290	7	or	or	CC
6912	2290	8	without	without	IN
6912	2290	9	the	the	DT
6912	2290	10	skins	skin	NNS
6912	2290	11	(	(	-LRB-
6912	2290	12	see	see	VB
6912	2290	13	_	_	NNP
6912	2290	14	Cooking	Cooking	NNP
6912	2290	15	Vegetables	Vegetables	NNP
6912	2290	16	in	in	IN
6912	2290	17	Water	Water	NNP
6912	2290	18	_	_	NNP
6912	2290	19	)	)	-RRB-
6912	2290	20	.	.	.
6912	2291	1	Peel	peel	NN
6912	2291	2	(	(	-LRB-
6912	2291	3	if	if	IN
6912	2291	4	cooked	cook	VBN
6912	2291	5	with	with	IN
6912	2291	6	the	the	DT
6912	2291	7	skins	skin	NNS
6912	2291	8	)	)	-RRB-
6912	2291	9	,	,	,
6912	2291	10	mash	mash	NN
6912	2291	11	,	,	,
6912	2291	12	add	add	VB
6912	2291	13	a	a	DT
6912	2291	14	little	little	JJ
6912	2291	15	hot	hot	JJ
6912	2291	16	milk	milk	NN
6912	2291	17	,	,	,
6912	2291	18	salt	salt	NN
6912	2291	19	,	,	,
6912	2291	20	and	and	CC
6912	2291	21	butter	butter	NN
6912	2291	22	,	,	,
6912	2291	23	beat	beat	VBD
6912	2291	24	thoroughly	thoroughly	RB
6912	2291	25	and	and	CC
6912	2291	26	serve	serve	VB
6912	2291	27	.	.	.
6912	2292	1	Cooked	cook	VBN
6912	2292	2	sweet	sweet	JJ
6912	2292	3	potatoes	potato	NNS
6912	2292	4	may	may	MD
6912	2292	5	also	also	RB
6912	2292	6	be	be	VB
6912	2292	7	cut	cut	VBN
6912	2292	8	into	into	IN
6912	2292	9	halves	half	NNS
6912	2292	10	lengthwise	lengthwise	RB
6912	2292	11	,	,	,
6912	2292	12	spread	spread	VBN
6912	2292	13	with	with	IN
6912	2292	14	butter	butter	NN
6912	2292	15	or	or	CC
6912	2292	16	substitute	substitute	NN
6912	2292	17	,	,	,
6912	2292	18	sprinkled	sprinkle	VBN
6912	2292	19	with	with	IN
6912	2292	20	a	a	DT
6912	2292	21	very	very	RB
6912	2292	22	little	little	JJ
6912	2292	23	sugar	sugar	NN
6912	2292	24	,	,	,
6912	2292	25	and	and	CC
6912	2292	26	browned	brown	VBN
6912	2292	27	in	in	IN
6912	2292	28	the	the	DT
6912	2292	29	oven	oven	NN
6912	2292	30	.	.	.
6912	2293	1	SWEET	SWEET	NNP
6912	2293	2	POTATOES	POTATOES	NNP
6912	2293	3	(	(	-LRB-
6912	2293	4	Southern	southern	JJ
6912	2293	5	style	style	NN
6912	2293	6	)	)	-RRB-
6912	2293	7	3	3	CD
6912	2293	8	tablespoonfuls	tablespoonful	NNS
6912	2293	9	butter	butter	NN
6912	2293	10	or	or	CC
6912	2293	11	substitute	substitute	NN
6912	2293	12	2	2	CD
6912	2293	13	tablespoonfuls	tablespoonful	NNS
6912	2293	14	sugar	sugar	NN
6912	2293	15	6	6	CD
6912	2293	16	sweet	sweet	JJ
6912	2293	17	potatoes	potato	NNS
6912	2293	18	Salt	salt	NN
6912	2293	19	and	and	CC
6912	2293	20	pepper	pepper	NN
6912	2293	21	Boiling	boiling	NN
6912	2293	22	water	water	NN
6912	2293	23	Scrub	Scrub	NNP
6912	2293	24	and	and	CC
6912	2293	25	pare	pare	VB
6912	2293	26	the	the	DT
6912	2293	27	sweet	sweet	JJ
6912	2293	28	potatoes	potato	NNS
6912	2293	29	,	,	,
6912	2293	30	cut	cut	VBD
6912	2293	31	them	-PRON-	PRP
6912	2293	32	into	into	IN
6912	2293	33	halves	half	NNS
6912	2293	34	lengthwise	lengthwise	RB
6912	2293	35	.	.	.
6912	2294	1	Put	put	VB
6912	2294	2	the	the	DT
6912	2294	3	butter	butter	NN
6912	2294	4	and	and	CC
6912	2294	5	sugar	sugar	NN
6912	2294	6	in	in	IN
6912	2294	7	a	a	DT
6912	2294	8	frying	fry	VBG
6912	2294	9	pan	pan	NN
6912	2294	10	and	and	CC
6912	2294	11	when	when	WRB
6912	2294	12	hot	hot	JJ
6912	2294	13	,	,	,
6912	2294	14	add	add	VB
6912	2294	15	the	the	DT
6912	2294	16	sweet	sweet	JJ
6912	2294	17	potatoes	potato	NNS
6912	2294	18	.	.	.
6912	2295	1	Brown	Brown	NNP
6912	2295	2	the	the	DT
6912	2295	3	potatoes	potato	NNS
6912	2295	4	,	,	,
6912	2295	5	add	add	VB
6912	2295	6	the	the	DT
6912	2295	7	salt	salt	NN
6912	2295	8	and	and	CC
6912	2295	9	pepper	pepper	NN
6912	2295	10	and	and	CC
6912	2295	11	enough	enough	JJ
6912	2295	12	boiling	boiling	NN
6912	2295	13	water	water	NN
6912	2295	14	to	to	TO
6912	2295	15	cover	cover	VB
6912	2295	16	the	the	DT
6912	2295	17	bottom	bottom	NN
6912	2295	18	of	of	IN
6912	2295	19	the	the	DT
6912	2295	20	frying	fry	VBG
6912	2295	21	pan	pan	NN
6912	2295	22	.	.	.
6912	2296	1	Cover	cover	VB
6912	2296	2	and	and	CC
6912	2296	3	cook	cook	VB
6912	2296	4	slowly	slowly	RB
6912	2296	5	until	until	IN
6912	2296	6	the	the	DT
6912	2296	7	potatoes	potato	NNS
6912	2296	8	are	be	VBP
6912	2296	9	tender	tender	JJ
6912	2296	10	.	.	.
6912	2297	1	Nearly	nearly	RB
6912	2297	2	all	all	PDT
6912	2297	3	the	the	DT
6912	2297	4	water	water	NN
6912	2297	5	should	should	MD
6912	2297	6	be	be	VB
6912	2297	7	evaporated	evaporate	VBN
6912	2297	8	when	when	WRB
6912	2297	9	the	the	DT
6912	2297	10	potatoes	potato	NNS
6912	2297	11	are	be	VBP
6912	2297	12	cooked	cook	VBN
6912	2297	13	.	.	.
6912	2298	1	That	that	DT
6912	2298	2	which	which	WDT
6912	2298	3	remains	remain	VBZ
6912	2298	4	should	should	MD
6912	2298	5	be	be	VB
6912	2298	6	poured	pour	VBN
6912	2298	7	over	over	IN
6912	2298	8	the	the	DT
6912	2298	9	potatoes	potato	NNS
6912	2298	10	as	as	IN
6912	2298	11	a	a	DT
6912	2298	12	sauce	sauce	NN
6912	2298	13	for	for	IN
6912	2298	14	serving	serve	VBG
6912	2298	15	.	.	.
6912	2299	1	Sweet	sweet	JJ
6912	2299	2	potatoes	potato	NNS
6912	2299	3	may	may	MD
6912	2299	4	also	also	RB
6912	2299	5	be	be	VB
6912	2299	6	cooked	cook	VBN
6912	2299	7	in	in	IN
6912	2299	8	a	a	DT
6912	2299	9	casserole	casserole	NN
6912	2299	10	in	in	IN
6912	2299	11	the	the	DT
6912	2299	12	oven	oven	NN
6912	2299	13	.	.	.
6912	2300	1	Uncover	uncover	VB
6912	2300	2	the	the	DT
6912	2300	3	casserole	casserole	NN
6912	2300	4	when	when	WRB
6912	2300	5	the	the	DT
6912	2300	6	potatoes	potato	NNS
6912	2300	7	are	be	VBP
6912	2300	8	almost	almost	RB
6912	2300	9	tender	tender	JJ
6912	2300	10	,	,	,
6912	2300	11	in	in	IN
6912	2300	12	order	order	NN
6912	2300	13	to	to	TO
6912	2300	14	brown	brown	VB
6912	2300	15	them	-PRON-	PRP
6912	2300	16	.	.	.
6912	2301	1	MOCK	MOCK	NNP
6912	2301	2	OYSTERS	oyster	NNS
6912	2301	3	(	(	-LRB-
6912	2301	4	parsnips	parsnip	NNS
6912	2301	5	with	with	IN
6912	2301	6	nuts	nut	NNS
6912	2301	7	and	and	CC
6912	2301	8	rice	rice	NN
6912	2301	9	)	)	-RRB-
6912	2301	10	4	4	CD
6912	2301	11	parsnips	parsnip	NNS
6912	2301	12	2	2	CD
6912	2301	13	eggs	egg	NNS
6912	2301	14	1	1	CD
6912	2301	15	cupful	cupful	JJ
6912	2301	16	nuts	nut	NNS
6912	2301	17	,	,	,
6912	2301	18	chopped	chop	VBD
6912	2301	19	1/8	1/8	CD
6912	2301	20	teaspoonful	teaspoonful	JJ
6912	2301	21	pepper	pepper	NN
6912	2301	22	1	1	CD
6912	2301	23	cupful	cupful	JJ
6912	2301	24	cooked	cooked	JJ
6912	2301	25	rice	rice	NN
6912	2301	26	[	[	-LRB-
6912	2301	27	Footnote	Footnote	NNP
6912	2301	28	34	34	CD
6912	2301	29	:	:	:
6912	2301	30	If	if	IN
6912	2301	31	the	the	DT
6912	2301	32	rice	rice	NN
6912	2301	33	is	be	VBZ
6912	2301	34	cooked	cook	VBN
6912	2301	35	by	by	IN
6912	2301	36	boiling	boil	VBG
6912	2301	37	,	,	,
6912	2301	38	use	use	VB
6912	2301	39	the	the	DT
6912	2301	40	rice	rice	NN
6912	2301	41	water	water	NN
6912	2301	42	instead	instead	RB
6912	2301	43	of	of	IN
6912	2301	44	plain	plain	JJ
6912	2301	45	water	water	NN
6912	2301	46	in	in	IN
6912	2301	47	making	make	VBG
6912	2301	48	Tomato	Tomato	NNP
6912	2301	49	Sauce	Sauce	NNP
6912	2301	50	.	.	.
6912	2301	51	]	]	-RRB-
6912	2302	1	4	4	CD
6912	2302	2	tablespoonfuls	tablespoonful	NNS
6912	2302	3	flour	flour	NN
6912	2302	4	1	1	CD
6912	2302	5	teaspoonful	teaspoonful	JJ
6912	2302	6	salt	salt	NN
6912	2302	7	Boil	Boil	NNP
6912	2302	8	or	or	CC
6912	2302	9	steam	steam	VB
6912	2302	10	the	the	DT
6912	2302	11	parsnips	parsnip	NNS
6912	2302	12	until	until	IN
6912	2302	13	tender	tender	NN
6912	2302	14	.	.	.
6912	2303	1	Press	press	VB
6912	2303	2	them	-PRON-	PRP
6912	2303	3	through	through	IN
6912	2303	4	a	a	DT
6912	2303	5	coarse	coarse	JJ
6912	2303	6	sieve	sieve	NN
6912	2303	7	or	or	CC
6912	2303	8	colander	colander	NN
6912	2303	9	.	.	.
6912	2304	1	Add	add	VB
6912	2304	2	the	the	DT
6912	2304	3	beaten	beaten	NN
6912	2304	4	eggs	egg	NNS
6912	2304	5	.	.	.
6912	2305	1	Then	then	RB
6912	2305	2	add	add	VB
6912	2305	3	the	the	DT
6912	2305	4	remainder	remainder	NN
6912	2305	5	of	of	IN
6912	2305	6	the	the	DT
6912	2305	7	ingredients	ingredient	NNS
6912	2305	8	.	.	.
6912	2306	1	If	if	IN
6912	2306	2	the	the	DT
6912	2306	3	mixture	mixture	NN
6912	2306	4	is	be	VBZ
6912	2306	5	too	too	RB
6912	2306	6	thick	thick	JJ
6912	2306	7	to	to	TO
6912	2306	8	drop	drop	VB
6912	2306	9	from	from	IN
6912	2306	10	the	the	DT
6912	2306	11	spoon	spoon	NN
6912	2306	12	,	,	,
6912	2306	13	add	add	VB
6912	2306	14	a	a	DT
6912	2306	15	little	little	JJ
6912	2306	16	milk	milk	NN
6912	2306	17	.	.	.
6912	2307	1	Drop	drop	VB
6912	2307	2	by	by	IN
6912	2307	3	tablespoonfuls	tablespoonful	NNS
6912	2307	4	on	on	RP
6912	2307	5	to	to	IN
6912	2307	6	an	an	DT
6912	2307	7	oiled	oil	VBN
6912	2307	8	baking	baking	NN
6912	2307	9	-	-	HYPH
6912	2307	10	sheet	sheet	NN
6912	2307	11	.	.	.
6912	2308	1	Bake	bake	VB
6912	2308	2	until	until	IN
6912	2308	3	slightly	slightly	RB
6912	2308	4	brown	brown	JJ
6912	2308	5	.	.	.
6912	2309	1	Serve	serve	VB
6912	2309	2	hot	hot	JJ
6912	2309	3	with	with	IN
6912	2309	4	Tomato	Tomato	NNP
6912	2309	5	Sauce	Sauce	NNP
6912	2309	6	.	.	.
6912	2310	1	Tomato	Tomato	NNP
6912	2310	2	Catsup	Catsup	NNP
6912	2310	3	or	or	CC
6912	2310	4	Celery	Celery	NNP
6912	2310	5	Sauce	Sauce	NNP
6912	2310	6	may	may	MD
6912	2310	7	also	also	RB
6912	2310	8	be	be	VB
6912	2310	9	used	use	VBN
6912	2310	10	in	in	IN
6912	2310	11	serving	serve	VBG
6912	2310	12	Mock	Mock	NNP
6912	2310	13	Oysters	Oysters	NNP
6912	2310	14	.	.	.
6912	2311	1	(	(	-LRB-
6912	2311	2	Adapted	adapt	VBN
6912	2311	3	from	from	IN
6912	2311	4	_	_	NNP
6912	2311	5	Ninety	Ninety	NNP
6912	2311	6	Tested	Tested	NNP
6912	2311	7	Recipes	Recipes	NNPS
6912	2311	8	_	_	NNP
6912	2311	9	,	,	,
6912	2311	10	Teachers	Teachers	NNPS
6912	2311	11	College	College	NNP
6912	2311	12	.	.	.
6912	2311	13	)	)	-RRB-
6912	2312	1	TOMATO	TOMATO	NNP
6912	2312	2	SAUCE	SAUCE	VBN
6912	2312	3	1/2	1/2	CD
6912	2312	4	can	can	MD
6912	2312	5	tomatoes	tomato	NNS
6912	2312	6	1	1	CD
6912	2312	7	cupful	cupful	JJ
6912	2312	8	water	water	NN
6912	2312	9	2	2	CD
6912	2312	10	cloves	clove	NNS
6912	2312	11	3	3	CD
6912	2312	12	allspice	allspice	JJ
6912	2312	13	berries	berry	NNS
6912	2312	14	3	3	CD
6912	2312	15	peppercorns	peppercorn	NNS
6912	2312	16	2	2	CD
6912	2312	17	sprays	spray	NNS
6912	2312	18	of	of	IN
6912	2312	19	parsley	parsley	NN
6912	2312	20	3	3	CD
6912	2312	21	tablespoonfuls	tablespoonful	VBZ
6912	2312	22	fat	fat	NN
6912	2312	23	2	2	CD
6912	2312	24	slices	slice	NNS
6912	2312	25	onion	onion	NN
6912	2312	26	1/4	1/4	CD
6912	2312	27	cupful	cupful	JJ
6912	2312	28	flour	flour	NN
6912	2312	29	1	1	CD
6912	2312	30	teaspoonful	teaspoonful	JJ
6912	2312	31	salt	salt	NN
6912	2312	32	Allow	allow	JJ
6912	2312	33	tomatoes	tomato	NNS
6912	2312	34	,	,	,
6912	2312	35	water	water	NN
6912	2312	36	,	,	,
6912	2312	37	spices	spice	NNS
6912	2312	38	,	,	,
6912	2312	39	and	and	CC
6912	2312	40	herbs	herb	NNS
6912	2312	41	to	to	TO
6912	2312	42	simmer	simmer	VB
6912	2312	43	15	15	CD
6912	2312	44	to	to	TO
6912	2312	45	20	20	CD
6912	2312	46	minutes	minute	NNS
6912	2312	47	.	.	.
6912	2313	1	Brown	brown	VB
6912	2313	2	the	the	DT
6912	2313	3	onion	onion	NN
6912	2313	4	in	in	IN
6912	2313	5	the	the	DT
6912	2313	6	fat	fat	NN
6912	2313	7	,	,	,
6912	2313	8	add	add	VB
6912	2313	9	flour	flour	NN
6912	2313	10	and	and	CC
6912	2313	11	salt	salt	NN
6912	2313	12	,	,	,
6912	2313	13	then	then	RB
6912	2313	14	the	the	DT
6912	2313	15	tomato	tomato	NNP
6912	2313	16	mixture	mixture	NN
6912	2313	17	.	.	.
6912	2314	1	Follow	follow	VB
6912	2314	2	the	the	DT
6912	2314	3	method	method	NN
6912	2314	4	of	of	IN
6912	2314	5	making	make	VBG
6912	2314	6	White	White	NNP
6912	2314	7	Sauce	Sauce	NNP
6912	2314	8	(	(	-LRB-
6912	2314	9	see	see	VB
6912	2314	10	_	_	NNP
6912	2314	11	Cream	Cream	NNP
6912	2314	12	Toast	Toast	NNP
6912	2314	13	_	_	NNP
6912	2314	14	)	)	-RRB-
6912	2314	15	.	.	.
6912	2315	1	Strain	strain	VB
6912	2315	2	and	and	CC
6912	2315	3	serve	serve	VB
6912	2315	4	.	.	.
6912	2316	1	QUESTIONS	questions	VB
6912	2316	2	From	from	IN
6912	2316	3	the	the	DT
6912	2316	4	results	result	NNS
6912	2316	5	of	of	IN
6912	2316	6	Experiment	experiment	NN
6912	2316	7	30	30	CD
6912	2316	8	explain	explain	VBP
6912	2316	9	why	why	WRB
6912	2316	10	vegetables	vegetable	NNS
6912	2316	11	should	should	MD
6912	2316	12	be	be	VB
6912	2316	13	placed	place	VBN
6912	2316	14	in	in	IN
6912	2316	15	boiling	boil	VBG
6912	2316	16	rather	rather	RB
6912	2316	17	than	than	IN
6912	2316	18	in	in	IN
6912	2316	19	cold	cold	JJ
6912	2316	20	water	water	NN
6912	2316	21	for	for	IN
6912	2316	22	cooking	cooking	NN
6912	2316	23	.	.	.
6912	2317	1	Why	why	WRB
6912	2317	2	should	should	MD
6912	2317	3	the	the	DT
6912	2317	4	water	water	NN
6912	2317	5	be	be	VB
6912	2317	6	drained	drain	VBN
6912	2317	7	from	from	IN
6912	2317	8	boiled	boil	VBN
6912	2317	9	vegetables	vegetable	NNS
6912	2317	10	immediately	immediately	RB
6912	2317	11	after	after	IN
6912	2317	12	cooking	cooking	NN
6912	2317	13	?	?	.
6912	2318	1	From	from	IN
6912	2318	2	your	-PRON-	PRP$
6912	2318	3	grocer	grocer	NN
6912	2318	4	,	,	,
6912	2318	5	find	find	VB
6912	2318	6	out	out	RP
6912	2318	7	in	in	IN
6912	2318	8	what	what	WDT
6912	2318	9	quantities	quantity	NNS
6912	2318	10	sweet	sweet	JJ
6912	2318	11	potatoes	potato	NNS
6912	2318	12	are	be	VBP
6912	2318	13	usually	usually	RB
6912	2318	14	purchased	purchase	VBN
6912	2318	15	.	.	.
6912	2319	1	What	what	WP
6912	2319	2	is	be	VBZ
6912	2319	3	the	the	DT
6912	2319	4	price	price	NN
6912	2319	5	of	of	IN
6912	2319	6	them	-PRON-	PRP
6912	2319	7	?	?	.
6912	2320	1	How	how	WRB
6912	2320	2	do	do	VBP
6912	2320	3	they	-PRON-	PRP
6912	2320	4	compare	compare	VB
6912	2320	5	in	in	IN
6912	2320	6	price	price	NN
6912	2320	7	with	with	IN
6912	2320	8	white	white	JJ
6912	2320	9	potatoes	potato	NNS
6912	2320	10	?	?	.
6912	2321	1	What	what	WP
6912	2321	2	is	be	VBZ
6912	2321	3	the	the	DT
6912	2321	4	price	price	NN
6912	2321	5	per	per	IN
6912	2321	6	pound	pound	NN
6912	2321	7	of	of	IN
6912	2321	8	parsnips	parsnip	NNS
6912	2321	9	?	?	.
6912	2322	1	In	in	IN
6912	2322	2	preparing	prepare	VBG
6912	2322	3	Tomato	Tomato	NNP
6912	2322	4	Sauce	Sauce	NNP
6912	2322	5	,	,	,
6912	2322	6	what	what	WP
6912	2322	7	is	be	VBZ
6912	2322	8	the	the	DT
6912	2322	9	purpose	purpose	NN
6912	2322	10	of	of	IN
6912	2322	11	cooking	cook	VBG
6912	2322	12	the	the	DT
6912	2322	13	tomatoes	tomato	NNS
6912	2322	14	and	and	CC
6912	2322	15	spices	spice	NNS
6912	2322	16	together	together	RB
6912	2322	17	for	for	IN
6912	2322	18	15	15	CD
6912	2322	19	or	or	CC
6912	2322	20	20	20	CD
6912	2322	21	minutes	minute	NNS
6912	2322	22	?	?	.
6912	2323	1	Why	why	WRB
6912	2323	2	are	be	VBP
6912	2323	3	the	the	DT
6912	2323	4	tomatoes	tomato	NNS
6912	2323	5	strained	strain	VBN
6912	2323	6	after	after	IN
6912	2323	7	thickening	thicken	VBG
6912	2323	8	rather	rather	RB
6912	2323	9	than	than	IN
6912	2323	10	before	before	RB
6912	2323	11	?	?	.
6912	2324	1	LESSON	LESSON	NNP
6912	2324	2	XXVIII	XXVIII	NNP
6912	2324	3	ROOT	ROOT	VBZ
6912	2324	4	VEGETABLES	vegetable	NNS
6912	2324	5	(	(	-LRB-
6912	2324	6	C	c	NN
6912	2324	7	)	)	-RRB-
6912	2324	8	Tapioca	tapioca	EX
6912	2324	9	is	be	VBZ
6912	2324	10	a	a	DT
6912	2324	11	food	food	NN
6912	2324	12	material	material	NN
6912	2324	13	prepared	prepare	VBN
6912	2324	14	from	from	IN
6912	2324	15	the	the	DT
6912	2324	16	roots	root	NNS
6912	2324	17	of	of	IN
6912	2324	18	the	the	DT
6912	2324	19	cassava	cassava	NN
6912	2324	20	plant	plant	NN
6912	2324	21	grown	grow	VBN
6912	2324	22	in	in	IN
6912	2324	23	South	South	NNP
6912	2324	24	America	America	NNP
6912	2324	25	.	.	.
6912	2325	1	Like	like	IN
6912	2325	2	many	many	JJ
6912	2325	3	other	other	JJ
6912	2325	4	foods	food	NNS
6912	2325	5	prepared	prepare	VBN
6912	2325	6	from	from	IN
6912	2325	7	the	the	DT
6912	2325	8	roots	root	NNS
6912	2325	9	of	of	IN
6912	2325	10	plants	plant	NNS
6912	2325	11	,	,	,
6912	2325	12	it	-PRON-	PRP
6912	2325	13	consists	consist	VBZ
6912	2325	14	of	of	IN
6912	2325	15	a	a	DT
6912	2325	16	large	large	JJ
6912	2325	17	percent	percent	NN
6912	2325	18	of	of	IN
6912	2325	19	starch	starch	NN
6912	2325	20	.	.	.
6912	2326	1	In	in	IN
6912	2326	2	its	-PRON-	PRP$
6912	2326	3	preparation	preparation	NN
6912	2326	4	,	,	,
6912	2326	5	tapioca	tapioca	NN
6912	2326	6	is	be	VBZ
6912	2326	7	heated	heat	VBN
6912	2326	8	so	so	IN
6912	2326	9	that	that	IN
6912	2326	10	the	the	DT
6912	2326	11	starch	starch	NN
6912	2326	12	is	be	VBZ
6912	2326	13	partially	partially	RB
6912	2326	14	cooked	cook	VBN
6912	2326	15	.	.	.
6912	2327	1	Tapioca	tapioca	EX
6912	2327	2	is	be	VBZ
6912	2327	3	prepared	prepared	JJ
6912	2327	4	for	for	IN
6912	2327	5	the	the	DT
6912	2327	6	market	market	NN
6912	2327	7	in	in	IN
6912	2327	8	two	two	CD
6912	2327	9	forms,--pearl	forms,--pearl	NNP
6912	2327	10	tapioca	tapioca	NNS
6912	2327	11	,	,	,
6912	2327	12	and	and	CC
6912	2327	13	minute	minute	NN
6912	2327	14	or	or	CC
6912	2327	15	granulated	granulate	VBN
6912	2327	16	tapioca	tapioca	NNS
6912	2327	17	.	.	.
6912	2328	1	The	the	DT
6912	2328	2	latter	latter	NN
6912	2328	3	requires	require	VBZ
6912	2328	4	a	a	DT
6912	2328	5	much	much	RB
6912	2328	6	shorter	short	JJR
6912	2328	7	time	time	NN
6912	2328	8	to	to	TO
6912	2328	9	cook	cook	VB
6912	2328	10	.	.	.
6912	2329	1	If	if	IN
6912	2329	2	granulated	granulate	VBN
6912	2329	3	tapioca	tapioca	NN
6912	2329	4	is	be	VBZ
6912	2329	5	substituted	substitute	VBN
6912	2329	6	for	for	IN
6912	2329	7	pearl	pearl	NN
6912	2329	8	tapioca	tapioca	NN
6912	2329	9	,	,	,
6912	2329	10	but	but	CC
6912	2329	11	one	one	CD
6912	2329	12	half	half	NN
6912	2329	13	the	the	DT
6912	2329	14	quantity	quantity	NN
6912	2329	15	is	be	VBZ
6912	2329	16	required	require	VBN
6912	2329	17	.	.	.
6912	2330	1	APPLE	APPLE	NNP
6912	2330	2	TAPIOCA	TAPIOCA	NNP
6912	2330	3	3/4	3/4	CD
6912	2330	4	cupful	cupful	JJ
6912	2330	5	pearl	pearl	NN
6912	2330	6	tapioca	tapioca	NNS
6912	2330	7	or	or	CC
6912	2330	8	3/4	3/4	CD
6912	2330	9	cupful	cupful	JJ
6912	2330	10	granulated	granulate	VBN
6912	2330	11	tapioca	tapioca	NNS
6912	2330	12	2	2	CD
6912	2330	13	1/2	1/2	CD
6912	2330	14	cupfuls	cupful	NNS
6912	2330	15	boiling	boiling	NN
6912	2330	16	water	water	NN
6912	2330	17	1/2	1/2	CD
6912	2330	18	teaspoonful	teaspoonful	JJ
6912	2330	19	salt	salt	NN
6912	2330	20	6	6	CD
6912	2330	21	apples	apple	NNS
6912	2330	22	1/2	1/2	CD
6912	2330	23	cupful	cupful	JJ
6912	2330	24	sugar	sugar	NN
6912	2330	25	If	if	IN
6912	2330	26	pearl	pearl	NN
6912	2330	27	tapioca	tapioca	NN
6912	2330	28	is	be	VBZ
6912	2330	29	used	use	VBN
6912	2330	30	,	,	,
6912	2330	31	cover	cover	VB
6912	2330	32	it	-PRON-	PRP
6912	2330	33	generously	generously	RB
6912	2330	34	with	with	IN
6912	2330	35	cold	cold	JJ
6912	2330	36	water	water	NN
6912	2330	37	and	and	CC
6912	2330	38	allow	allow	VB
6912	2330	39	it	-PRON-	PRP
6912	2330	40	to	to	TO
6912	2330	41	stand	stand	VB
6912	2330	42	one	one	CD
6912	2330	43	hour	hour	NN
6912	2330	44	or	or	CC
6912	2330	45	overnight	overnight	RB
6912	2330	46	.	.	.
6912	2331	1	While	while	IN
6912	2331	2	soaking	soak	VBG
6912	2331	3	keep	keep	VB
6912	2331	4	the	the	DT
6912	2331	5	tapioca	tapioca	NN
6912	2331	6	covered	cover	VBN
6912	2331	7	.	.	.
6912	2332	1	If	if	IN
6912	2332	2	any	any	DT
6912	2332	3	water	water	NN
6912	2332	4	is	be	VBZ
6912	2332	5	unabsorbed	unabsorbed	JJ
6912	2332	6	,	,	,
6912	2332	7	do	do	VB
6912	2332	8	not	not	RB
6912	2332	9	discard	discard	VB
6912	2332	10	it,--use	it,--use	NNP
6912	2332	11	less	less	JJR
6912	2332	12	than	than	IN
6912	2332	13	the	the	DT
6912	2332	14	given	give	VBN
6912	2332	15	quantity	quantity	NN
6912	2332	16	of	of	IN
6912	2332	17	boiling	boiling	NN
6912	2332	18	water	water	NN
6912	2332	19	.	.	.
6912	2333	1	If	if	IN
6912	2333	2	granulated	granulate	VBN
6912	2333	3	tapioca	tapioca	NNS
6912	2333	4	is	be	VBZ
6912	2333	5	used	use	VBN
6912	2333	6	,	,	,
6912	2333	7	no	no	DT
6912	2333	8	cold	cold	JJ
6912	2333	9	water	water	NN
6912	2333	10	is	be	VBZ
6912	2333	11	needed	need	VBN
6912	2333	12	.	.	.
6912	2334	1	For	for	IN
6912	2334	2	either	either	CC
6912	2334	3	granulated	granulate	VBN
6912	2334	4	or	or	CC
6912	2334	5	pearl	pearl	NN
6912	2334	6	tapioca	tapioca	NNS
6912	2334	7	,	,	,
6912	2334	8	add	add	VB
6912	2334	9	the	the	DT
6912	2334	10	boiling	boiling	NN
6912	2334	11	water	water	NN
6912	2334	12	and	and	CC
6912	2334	13	salt	salt	NN
6912	2334	14	to	to	IN
6912	2334	15	the	the	DT
6912	2334	16	tapioca	tapioca	NN
6912	2334	17	and	and	CC
6912	2334	18	cook	cook	NN
6912	2334	19	over	over	IN
6912	2334	20	the	the	DT
6912	2334	21	naked	naked	JJ
6912	2334	22	flame	flame	NN
6912	2334	23	and	and	CC
6912	2334	24	then	then	RB
6912	2334	25	over	over	IN
6912	2334	26	hot	hot	JJ
6912	2334	27	water	water	NN
6912	2334	28	as	as	IN
6912	2334	29	in	in	IN
6912	2334	30	the	the	DT
6912	2334	31	case	case	NN
6912	2334	32	of	of	IN
6912	2334	33	breakfast	breakfast	NN
6912	2334	34	cereal	cereal	NN
6912	2334	35	(	(	-LRB-
6912	2334	36	see	see	VB
6912	2334	37	_	_	NNP
6912	2334	38	General	General	NNP
6912	2334	39	Rules	Rules	NNPS
6912	2334	40	for	for	IN
6912	2334	41	Cooking	Cooking	NNP
6912	2334	42	Cereals	Cereals	NNPS
6912	2334	43	_	_	NNP
6912	2334	44	)	)	-RRB-
6912	2334	45	.	.	.
6912	2335	1	Cook	cook	VB
6912	2335	2	in	in	IN
6912	2335	3	the	the	DT
6912	2335	4	double	double	JJ
6912	2335	5	boiler	boiler	NN
6912	2335	6	until	until	IN
6912	2335	7	transparent	transparent	JJ
6912	2335	8	.	.	.
6912	2336	1	Wash	wash	VB
6912	2336	2	,	,	,
6912	2336	3	core	core	NN
6912	2336	4	,	,	,
6912	2336	5	and	and	CC
6912	2336	6	pare	pare	VB
6912	2336	7	the	the	DT
6912	2336	8	apples	apple	NNS
6912	2336	9	;	;	:
6912	2336	10	place	place	VB
6912	2336	11	them	-PRON-	PRP
6912	2336	12	in	in	IN
6912	2336	13	a	a	DT
6912	2336	14	buttered	butter	VBN
6912	2336	15	baking	baking	NN
6912	2336	16	-	-	HYPH
6912	2336	17	dish	dish	NN
6912	2336	18	;	;	:
6912	2336	19	fill	fill	VB
6912	2336	20	the	the	DT
6912	2336	21	cavities	cavity	NNS
6912	2336	22	with	with	IN
6912	2336	23	sugar	sugar	NN
6912	2336	24	,	,	,
6912	2336	25	pour	pour	VBP
6912	2336	26	tapioca	tapioca	NNS
6912	2336	27	over	over	IN
6912	2336	28	them	-PRON-	PRP
6912	2336	29	,	,	,
6912	2336	30	and	and	CC
6912	2336	31	bake	bake	VB
6912	2336	32	in	in	RP
6912	2336	33	a	a	DT
6912	2336	34	moderate	moderate	JJ
6912	2336	35	oven	oven	NN
6912	2336	36	until	until	IN
6912	2336	37	the	the	DT
6912	2336	38	apples	apple	NNS
6912	2336	39	are	be	VBP
6912	2336	40	soft	soft	JJ
6912	2336	41	.	.	.
6912	2337	1	Serve	serve	VB
6912	2337	2	with	with	IN
6912	2337	3	sugar	sugar	NN
6912	2337	4	and	and	CC
6912	2337	5	cream	cream	NN
6912	2337	6	,	,	,
6912	2337	7	or	or	CC
6912	2337	8	with	with	IN
6912	2337	9	Lemon	Lemon	NNP
6912	2337	10	Sauce	Sauce	NNP
6912	2337	11	.	.	.
6912	2338	1	Other	other	JJ
6912	2338	2	fruits	fruit	NNS
6912	2338	3	may	may	MD
6912	2338	4	be	be	VB
6912	2338	5	substituted	substitute	VBN
6912	2338	6	for	for	IN
6912	2338	7	apples	apple	NNS
6912	2338	8	.	.	.
6912	2339	1	If	if	IN
6912	2339	2	canned	canned	JJ
6912	2339	3	fruits	fruit	NNS
6912	2339	4	are	be	VBP
6912	2339	5	used	use	VBN
6912	2339	6	,	,	,
6912	2339	7	substitute	substitute	VB
6912	2339	8	the	the	DT
6912	2339	9	fruit	fruit	NN
6912	2339	10	sirup	sirup	NN
6912	2339	11	for	for	IN
6912	2339	12	part	part	NN
6912	2339	13	of	of	IN
6912	2339	14	the	the	DT
6912	2339	15	water	water	NN
6912	2339	16	in	in	IN
6912	2339	17	which	which	WDT
6912	2339	18	the	the	DT
6912	2339	19	tapioca	tapioca	NN
6912	2339	20	is	be	VBZ
6912	2339	21	cooked	cook	VBN
6912	2339	22	.	.	.
6912	2340	1	RHUBARB	RHUBARB	NNP
6912	2340	2	TAPIOCA	TAPIOCA	NNP
6912	2340	3	Use	use	VBP
6912	2340	4	the	the	DT
6912	2340	5	same	same	JJ
6912	2340	6	ingredients	ingredient	NNS
6912	2340	7	for	for	IN
6912	2340	8	the	the	DT
6912	2340	9	rhubarb	rhubarb	JJ
6912	2340	10	dessert	dessert	NN
6912	2340	11	as	as	IN
6912	2340	12	for	for	IN
6912	2340	13	Apple	Apple	NNP
6912	2340	14	Tapioca	Tapioca	NNP
6912	2340	15	,	,	,
6912	2340	16	substituting	substitute	VBG
6912	2340	17	for	for	IN
6912	2340	18	the	the	DT
6912	2340	19	apples	apple	NNS
6912	2340	20	3	3	CD
6912	2340	21	cupfuls	cupful	NNS
6912	2340	22	of	of	IN
6912	2340	23	rhubarb	rhubarb	NN
6912	2340	24	,	,	,
6912	2340	25	cut	cut	VBN
6912	2340	26	into	into	IN
6912	2340	27	pieces	piece	NNS
6912	2340	28	,	,	,
6912	2340	29	and	and	CC
6912	2340	30	using	use	VBG
6912	2340	31	twice	twice	PDT
6912	2340	32	the	the	DT
6912	2340	33	quantity	quantity	NN
6912	2340	34	of	of	IN
6912	2340	35	sugar	sugar	NN
6912	2340	36	.	.	.
6912	2341	1	Bake	bake	VB
6912	2341	2	until	until	IN
6912	2341	3	the	the	DT
6912	2341	4	rhubarb	rhubarb	NN
6912	2341	5	is	be	VBZ
6912	2341	6	soft	soft	JJ
6912	2341	7	.	.	.
6912	2342	1	LEMON	LEMON	NNP
6912	2342	2	SAUCE	SAUCE	VBN
6912	2342	3	3/4	3/4	CD
6912	2342	4	cupful	cupful	JJ
6912	2342	5	sugar	sugar	NN
6912	2342	6	2	2	CD
6912	2342	7	tablespoonfuls	tablespoonful	NNS
6912	2342	8	flour	flour	NN
6912	2342	9	2	2	CD
6912	2342	10	cupfuls	cupful	NNS
6912	2342	11	boiling	boiling	NN
6912	2342	12	water	water	NN
6912	2342	13	1	1	CD
6912	2342	14	lemon,--juice	lemon,--juice	NNP
6912	2342	15	and	and	CC
6912	2342	16	rind	rind	VB
6912	2342	17	1	1	CD
6912	2342	18	tablespoonful	tablespoonful	JJ
6912	2342	19	butter	butter	NN
6912	2342	20	Mix	Mix	NNP
6912	2342	21	sugar	sugar	NN
6912	2342	22	and	and	CC
6912	2342	23	flour	flour	NN
6912	2342	24	thoroughly	thoroughly	RB
6912	2342	25	;	;	:
6912	2342	26	then	then	RB
6912	2342	27	slowly	slowly	RB
6912	2342	28	add	add	VBP
6912	2342	29	the	the	DT
6912	2342	30	boiling	boiling	NN
6912	2342	31	water	water	NN
6912	2342	32	.	.	.
6912	2343	1	Cook	Cook	NNP
6912	2343	2	10	10	CD
6912	2343	3	minutes	minute	NNS
6912	2343	4	.	.	.
6912	2344	1	Add	add	VB
6912	2344	2	the	the	DT
6912	2344	3	lemon	lemon	NN
6912	2344	4	juice	juice	NN
6912	2344	5	and	and	CC
6912	2344	6	rind	rind	NN
6912	2344	7	,	,	,
6912	2344	8	then	then	RB
6912	2344	9	the	the	DT
6912	2344	10	butter	butter	NN
6912	2344	11	.	.	.
6912	2345	1	Stir	stir	VB
6912	2345	2	until	until	IN
6912	2345	3	the	the	DT
6912	2345	4	butter	butter	NN
6912	2345	5	is	be	VBZ
6912	2345	6	melted	melt	VBN
6912	2345	7	,	,	,
6912	2345	8	when	when	WRB
6912	2345	9	the	the	DT
6912	2345	10	sauce	sauce	NN
6912	2345	11	will	will	MD
6912	2345	12	be	be	VB
6912	2345	13	ready	ready	JJ
6912	2345	14	to	to	TO
6912	2345	15	serve	serve	VB
6912	2345	16	.	.	.
6912	2346	1	For	for	IN
6912	2346	2	economy	economy	NN
6912	2346	3	,	,	,
6912	2346	4	the	the	DT
6912	2346	5	butter	butter	NN
6912	2346	6	may	may	MD
6912	2346	7	be	be	VB
6912	2346	8	omitted	omit	VBN
6912	2346	9	.	.	.
6912	2347	1	It	-PRON-	PRP
6912	2347	2	adds	add	VBZ
6912	2347	3	to	to	IN
6912	2347	4	the	the	DT
6912	2347	5	flavor	flavor	NN
6912	2347	6	,	,	,
6912	2347	7	however	however	RB
6912	2347	8	.	.	.
6912	2348	1	SWEET	SWEET	NNP
6912	2348	2	SAUCES.--Sweet	SAUCES.--Sweet	NNP
6912	2348	3	Sauces	Sauces	NNPS
6912	2348	4	usually	usually	RB
6912	2348	5	contain	contain	VBP
6912	2348	6	sugar	sugar	NN
6912	2348	7	and	and	CC
6912	2348	8	butter	butter	NN
6912	2348	9	and	and	CC
6912	2348	10	are	be	VBP
6912	2348	11	thickened	thicken	VBN
6912	2348	12	with	with	IN
6912	2348	13	a	a	DT
6912	2348	14	powdered	powder	VBN
6912	2348	15	cereal	cereal	NN
6912	2348	16	.	.	.
6912	2349	1	It	-PRON-	PRP
6912	2349	2	is	be	VBZ
6912	2349	3	interesting	interesting	JJ
6912	2349	4	to	to	TO
6912	2349	5	consider	consider	VB
6912	2349	6	which	which	WDT
6912	2349	7	of	of	IN
6912	2349	8	the	the	DT
6912	2349	9	two	two	CD
6912	2349	10	materials	material	NNS
6912	2349	11	--	--	:
6912	2349	12	sugar	sugar	NN
6912	2349	13	or	or	CC
6912	2349	14	butter	butter	NN
6912	2349	15	--	--	:
6912	2349	16	should	should	MD
6912	2349	17	be	be	VB
6912	2349	18	used	use	VBN
6912	2349	19	to	to	TO
6912	2349	20	separate	separate	VB
6912	2349	21	the	the	DT
6912	2349	22	grains	grain	NNS
6912	2349	23	of	of	IN
6912	2349	24	the	the	DT
6912	2349	25	flour	flour	NN
6912	2349	26	or	or	CC
6912	2349	27	corn	corn	NN
6912	2349	28	-	-	HYPH
6912	2349	29	starch	starch	NN
6912	2349	30	.	.	.
6912	2350	1	The	the	DT
6912	2350	2	quantity	quantity	NN
6912	2350	3	of	of	IN
6912	2350	4	fat	fat	NN
6912	2350	5	used	use	VBN
6912	2350	6	with	with	IN
6912	2350	7	the	the	DT
6912	2350	8	flour	flour	NN
6912	2350	9	of	of	IN
6912	2350	10	White	White	NNP
6912	2350	11	Sauces	Sauces	NNPS
6912	2350	12	(	(	-LRB-
6912	2350	13	see	see	VB
6912	2350	14	below	below	RB
6912	2350	15	)	)	-RRB-
6912	2350	16	is	be	VBZ
6912	2350	17	a	a	DT
6912	2350	18	little	little	JJ
6912	2350	19	less	less	JJR
6912	2350	20	than	than	IN
6912	2350	21	that	that	DT
6912	2350	22	of	of	IN
6912	2350	23	the	the	DT
6912	2350	24	flour	flour	NN
6912	2350	25	.	.	.
6912	2351	1	It	-PRON-	PRP
6912	2351	2	is	be	VBZ
6912	2351	3	difficult	difficult	JJ
6912	2351	4	to	to	TO
6912	2351	5	separate	separate	VB
6912	2351	6	starch	starch	NN
6912	2351	7	grains	grain	NNS
6912	2351	8	when	when	WRB
6912	2351	9	the	the	DT
6912	2351	10	quantity	quantity	NN
6912	2351	11	of	of	IN
6912	2351	12	fat	fat	JJ
6912	2351	13	equals	equal	VBZ
6912	2351	14	only	only	RB
6912	2351	15	one	one	CD
6912	2351	16	half	half	NN
6912	2351	17	the	the	DT
6912	2351	18	quantity	quantity	NN
6912	2351	19	of	of	IN
6912	2351	20	flour	flour	NN
6912	2351	21	.	.	.
6912	2352	1	On	on	IN
6912	2352	2	the	the	DT
6912	2352	3	other	other	JJ
6912	2352	4	hand	hand	NN
6912	2352	5	,	,	,
6912	2352	6	when	when	WRB
6912	2352	7	starch	starch	NN
6912	2352	8	grains	grain	NNS
6912	2352	9	are	be	VBP
6912	2352	10	separated	separate	VBN
6912	2352	11	by	by	IN
6912	2352	12	means	mean	NNS
6912	2352	13	of	of	IN
6912	2352	14	sugar	sugar	NN
6912	2352	15	,	,	,
6912	2352	16	the	the	DT
6912	2352	17	quantity	quantity	NN
6912	2352	18	of	of	IN
6912	2352	19	the	the	DT
6912	2352	20	sugar	sugar	NN
6912	2352	21	should	should	MD
6912	2352	22	equal	equal	VB
6912	2352	23	at	at	IN
6912	2352	24	least	least	JJS
6912	2352	25	the	the	DT
6912	2352	26	quantity	quantity	NN
6912	2352	27	of	of	IN
6912	2352	28	the	the	DT
6912	2352	29	starchy	starchy	JJ
6912	2352	30	material	material	NN
6912	2352	31	(	(	-LRB-
6912	2352	32	see	see	VB
6912	2352	33	_	_	NNP
6912	2352	34	Blanc	Blanc	NNP
6912	2352	35	Mange	Mange	NNP
6912	2352	36	_	_	NNP
6912	2352	37	)	)	-RRB-
6912	2352	38	.	.	.
6912	2353	1	In	in	IN
6912	2353	2	the	the	DT
6912	2353	3	recipe	recipe	NN
6912	2353	4	for	for	IN
6912	2353	5	Lemon	Lemon	NNP
6912	2353	6	Sauce	Sauce	NNP
6912	2353	7	above	above	RB
6912	2353	8	,	,	,
6912	2353	9	it	-PRON-	PRP
6912	2353	10	will	will	MD
6912	2353	11	be	be	VB
6912	2353	12	noted	note	VBN
6912	2353	13	that	that	IN
6912	2353	14	the	the	DT
6912	2353	15	quantity	quantity	NN
6912	2353	16	of	of	IN
6912	2353	17	fat	fat	NN
6912	2353	18	is	be	VBZ
6912	2353	19	one	one	CD
6912	2353	20	half	half	NN
6912	2353	21	that	that	DT
6912	2353	22	of	of	IN
6912	2353	23	the	the	DT
6912	2353	24	flour	flour	NN
6912	2353	25	;	;	:
6912	2353	26	the	the	DT
6912	2353	27	quantity	quantity	NN
6912	2353	28	of	of	IN
6912	2353	29	sugar	sugar	NN
6912	2353	30	greatly	greatly	RB
6912	2353	31	exceeds	exceed	VBZ
6912	2353	32	that	that	DT
6912	2353	33	of	of	IN
6912	2353	34	the	the	DT
6912	2353	35	flour	flour	NN
6912	2353	36	.	.	.
6912	2354	1	Hence	hence	RB
6912	2354	2	the	the	DT
6912	2354	3	sugar	sugar	NN
6912	2354	4	affords	afford	VBZ
6912	2354	5	a	a	DT
6912	2354	6	more	more	RBR
6912	2354	7	satisfactory	satisfactory	JJ
6912	2354	8	means	mean	NNS
6912	2354	9	of	of	IN
6912	2354	10	separating	separate	VBG
6912	2354	11	the	the	DT
6912	2354	12	starch	starch	NN
6912	2354	13	grains	grain	NNS
6912	2354	14	in	in	IN
6912	2354	15	Lemon	Lemon	NNP
6912	2354	16	Sauce	Sauce	NNP
6912	2354	17	.	.	.
6912	2355	1	PROPORTIONS	proportions	NN
6912	2355	2	OF	of	IN
6912	2355	3	INGREDIENTS	ingredient	NNS
6912	2355	4	FOR	for	IN
6912	2355	5	SAUCES	SAUCES	NNP
6912	2355	6	Flour	Flour	NNP
6912	2355	7	Fat	Fat	NNP
6912	2355	8	Liquid	liquid	JJ
6912	2355	9	Thin	Thin	NNP
6912	2355	10	White	White	NNP
6912	2355	11	Sauce	Sauce	NNP
6912	2355	12	1	1	CD
6912	2355	13	tablespoonful	tablespoonful	JJ
6912	2355	14	,	,	,
6912	2355	15	3/4	3/4	CD
6912	2355	16	tablespoonful	tablespoonful	JJ
6912	2355	17	,	,	,
6912	2355	18	1	1	CD
6912	2355	19	cup	cup	NN
6912	2355	20	(	(	-LRB-
6912	2355	21	Toast	Toast	NNP
6912	2355	22	,	,	,
6912	2355	23	sweet	sweet	JJ
6912	2355	24	sauce	sauce	NN
6912	2355	25	,	,	,
6912	2355	26	certain	certain	JJ
6912	2355	27	cream	cream	NN
6912	2355	28	soups	soup	NNS
6912	2355	29	,	,	,
6912	2355	30	etc	etc	FW
6912	2355	31	.	.	.
6912	2355	32	)	)	-RRB-
6912	2356	1	Medium	Medium	NNP
6912	2356	2	White	White	NNP
6912	2356	3	Sauce	Sauce	NNP
6912	2356	4	2	2	CD
6912	2356	5	tablespoonfuls	tablespoonful	NNS
6912	2356	6	,	,	,
6912	2356	7	1	1	CD
6912	2356	8	1/2	1/2	CD
6912	2356	9	tablespoonfuls	tablespoonful	NNS
6912	2356	10	,	,	,
6912	2356	11	1	1	CD
6912	2356	12	cup	cup	NN
6912	2356	13	(	(	-LRB-
6912	2356	14	Vegetables	vegetable	NNS
6912	2356	15	(	(	-LRB-
6912	2356	16	see	see	VB
6912	2356	17	page	page	NN
6912	2356	18	109	109	CD
6912	2356	19	)	)	-RRB-
6912	2356	20	,	,	,
6912	2356	21	gravy	gravy	NNP
6912	2356	22	,	,	,
6912	2356	23	tomato	tomato	NNP
6912	2356	24	sauce	sauce	NN
6912	2356	25	,	,	,
6912	2356	26	etc	etc	FW
6912	2356	27	.	.	.
6912	2356	28	)	)	-RRB-
6912	2357	1	Thick	Thick	NNP
6912	2357	2	White	White	NNP
6912	2357	3	Sauce	Sauce	NNP
6912	2357	4	3	3	CD
6912	2357	5	tablespoonfuls	tablespoonful	NNS
6912	2357	6	,	,	,
6912	2357	7	2	2	CD
6912	2357	8	tablespoonfuls	tablespoonful	NNS
6912	2357	9	,	,	,
6912	2357	10	1	1	CD
6912	2357	11	cup	cup	NN
6912	2357	12	(	(	-LRB-
6912	2357	13	Gravy	Gravy	NNP
6912	2357	14	,	,	,
6912	2357	15	tomato	tomato	NN
6912	2357	16	sauce	sauce	NN
6912	2357	17	,	,	,
6912	2357	18	etc	etc	FW
6912	2357	19	.	.	.
6912	2357	20	)	)	-RRB-
6912	2358	1	Very	very	RB
6912	2358	2	Thick	Thick	NNP
6912	2358	3	White	White	NNP
6912	2358	4	Sauce	Sauce	NNP
6912	2358	5	4	4	CD
6912	2358	6	tablespoonfuls	tablespoonful	NNS
6912	2358	7	,	,	,
6912	2358	8	3	3	CD
6912	2358	9	tablespoonfuls	tablespoonful	NNS
6912	2358	10	,	,	,
6912	2358	11	1	1	CD
6912	2358	12	cup	cup	NN
6912	2358	13	(	(	-LRB-
6912	2358	14	Croquettes	Croquettes	NNP
6912	2358	15	,	,	,
6912	2358	16	etc	etc	FW
6912	2358	17	.	.	.
6912	2358	18	)	)	-RRB-
6912	2359	1	(	(	-LRB-
6912	2359	2	If	if	IN
6912	2359	3	richer	rich	JJR
6912	2359	4	sauces	sauce	NNS
6912	2359	5	are	be	VBP
6912	2359	6	desired	desire	VBN
6912	2359	7	,	,	,
6912	2359	8	equal	equal	JJ
6912	2359	9	quantities	quantity	NNS
6912	2359	10	of	of	IN
6912	2359	11	fat	fat	NN
6912	2359	12	and	and	CC
6912	2359	13	flour	flour	NN
6912	2359	14	should	should	MD
6912	2359	15	be	be	VB
6912	2359	16	used	use	VBN
6912	2359	17	.	.	.
6912	2359	18	)	)	-RRB-
6912	2360	1	QUESTIONS	questions	VB
6912	2360	2	What	what	WP
6912	2360	3	is	be	VBZ
6912	2360	4	the	the	DT
6912	2360	5	purpose	purpose	NN
6912	2360	6	of	of	IN
6912	2360	7	soaking	soak	VBG
6912	2360	8	pearl	pearl	NN
6912	2360	9	tapioca	tapioca	NNS
6912	2360	10	in	in	IN
6912	2360	11	water	water	NN
6912	2360	12	before	before	IN
6912	2360	13	cooking	cooking	NN
6912	2360	14	?	?	.
6912	2361	1	Give	give	VB
6912	2361	2	the	the	DT
6912	2361	3	reason	reason	NN
6912	2361	4	for	for	IN
6912	2361	5	covering	cover	VBG
6912	2361	6	pearl	pearl	NN
6912	2361	7	tapioca	tapioca	NN
6912	2361	8	while	while	IN
6912	2361	9	it	-PRON-	PRP
6912	2361	10	is	be	VBZ
6912	2361	11	soaking	soak	VBG
6912	2361	12	.	.	.
6912	2362	1	Why	why	WRB
6912	2362	2	is	be	VBZ
6912	2362	3	it	-PRON-	PRP
6912	2362	4	necessary	necessary	JJ
6912	2362	5	to	to	TO
6912	2362	6	cook	cook	VB
6912	2362	7	it	-PRON-	PRP
6912	2362	8	in	in	IN
6912	2362	9	a	a	DT
6912	2362	10	double	double	JJ
6912	2362	11	boiler	boiler	NN
6912	2362	12	?	?	.
6912	2363	1	What	what	WP
6912	2363	2	is	be	VBZ
6912	2363	3	the	the	DT
6912	2363	4	use	use	NN
6912	2363	5	of	of	IN
6912	2363	6	flour	flour	NN
6912	2363	7	in	in	IN
6912	2363	8	Lemon	Lemon	NNP
6912	2363	9	Sauce	Sauce	NNP
6912	2363	10	?	?	.
6912	2364	1	Why	why	WRB
6912	2364	2	is	be	VBZ
6912	2364	3	the	the	DT
6912	2364	4	flour	flour	NN
6912	2364	5	mixed	mix	VBN
6912	2364	6	with	with	IN
6912	2364	7	the	the	DT
6912	2364	8	sugar	sugar	NN
6912	2364	9	before	before	IN
6912	2364	10	adding	add	VBG
6912	2364	11	the	the	DT
6912	2364	12	boiling	boiling	NN
6912	2364	13	water	water	NN
6912	2364	14	(	(	-LRB-
6912	2364	15	see	see	VB
6912	2364	16	Experiment	Experiment	NNP
6912	2364	17	24	24	CD
6912	2364	18	)	)	-RRB-
6912	2364	19	?	?	.
6912	2365	1	How	how	WRB
6912	2365	2	long	long	RB
6912	2365	3	does	do	VBZ
6912	2365	4	it	-PRON-	PRP
6912	2365	5	take	take	VB
6912	2365	6	the	the	DT
6912	2365	7	flour	flour	NN
6912	2365	8	to	to	TO
6912	2365	9	thicken	thicken	VB
6912	2365	10	?	?	.
6912	2366	1	How	how	WRB
6912	2366	2	long	long	RB
6912	2366	3	a	a	DT
6912	2366	4	time	time	NN
6912	2366	5	does	do	VBZ
6912	2366	6	the	the	DT
6912	2366	7	recipe	recipe	NN
6912	2366	8	give	give	VB
6912	2366	9	for	for	IN
6912	2366	10	cooking	cook	VBG
6912	2366	11	the	the	DT
6912	2366	12	flour	flour	NN
6912	2366	13	mixture	mixture	NN
6912	2366	14	?	?	.
6912	2367	1	What	what	WP
6912	2367	2	is	be	VBZ
6912	2367	3	the	the	DT
6912	2367	4	purpose	purpose	NN
6912	2367	5	of	of	IN
6912	2367	6	cooking	cook	VBG
6912	2367	7	it	-PRON-	PRP
6912	2367	8	for	for	IN
6912	2367	9	so	so	RB
6912	2367	10	long	long	RB
6912	2367	11	a	a	DT
6912	2367	12	time	time	NN
6912	2367	13	?	?	.
6912	2368	1	What	what	WDT
6912	2368	2	precautions	precaution	NNS
6912	2368	3	can	can	MD
6912	2368	4	be	be	VB
6912	2368	5	taken	take	VBN
6912	2368	6	to	to	TO
6912	2368	7	prevent	prevent	VB
6912	2368	8	the	the	DT
6912	2368	9	sauce	sauce	NN
6912	2368	10	from	from	IN
6912	2368	11	scorching	scorch	VBG
6912	2368	12	?	?	.
6912	2369	1	If	if	IN
6912	2369	2	,	,	,
6912	2369	3	after	after	IN
6912	2369	4	cooking	cook	VBG
6912	2369	5	the	the	DT
6912	2369	6	required	require	VBN
6912	2369	7	length	length	NN
6912	2369	8	of	of	IN
6912	2369	9	time	time	NN
6912	2369	10	,	,	,
6912	2369	11	the	the	DT
6912	2369	12	sauce	sauce	NN
6912	2369	13	is	be	VBZ
6912	2369	14	not	not	RB
6912	2369	15	thick	thick	JJ
6912	2369	16	enough	enough	RB
6912	2369	17	,	,	,
6912	2369	18	what	what	WP
6912	2369	19	is	be	VBZ
6912	2369	20	the	the	DT
6912	2369	21	simplest	simple	JJS
6912	2369	22	method	method	NN
6912	2369	23	of	of	IN
6912	2369	24	thickening	thicken	VBG
6912	2369	25	it	-PRON-	PRP
6912	2369	26	?	?	.
6912	2370	1	For	for	IN
6912	2370	2	a	a	DT
6912	2370	3	sauce	sauce	NN
6912	2370	4	recipe	recipe	NN
6912	2370	5	in	in	IN
6912	2370	6	which	which	WDT
6912	2370	7	very	very	RB
6912	2370	8	little	little	JJ
6912	2370	9	fat	fat	JJ
6912	2370	10	and	and	CC
6912	2370	11	no	no	DT
6912	2370	12	sugar	sugar	NN
6912	2370	13	are	be	VBP
6912	2370	14	given	give	VBN
6912	2370	15	,	,	,
6912	2370	16	devise	devise	VB
6912	2370	17	a	a	DT
6912	2370	18	method	method	NN
6912	2370	19	of	of	IN
6912	2370	20	preparing	prepare	VBG
6912	2370	21	_	_	NNP
6912	2370	22	smooth	smooth	JJ
6912	2370	23	_	_	NNP
6912	2370	24	sauce	sauce	NN
6912	2370	25	.	.	.
6912	2371	1	LESSON	LESSON	NNP
6912	2371	2	XXIX	XXIX	NNP
6912	2371	3	STARCHY	STARCHY	NNP
6912	2371	4	FOODS	foods	JJ
6912	2371	5	COOKED	cooked	NN
6912	2371	6	AT	at	IN
6912	2371	7	HIGH	high	JJ
6912	2371	8	TEMPERATURE	temperature	NN
6912	2371	9	STEAM	STEAM	NNS
6912	2371	10	UNDER	under	IN
6912	2371	11	PRESSURE.--Which	PRESSURE.--Which	NNP
6912	2371	12	is	be	VBZ
6912	2371	13	hotter,--the	hotter,--the	NNP
6912	2371	14	"	"	``
6912	2371	15	steam	steam	NN
6912	2371	16	"	"	''
6912	2371	17	(	(	-LRB-
6912	2371	18	_	_	NNP
6912	2371	19	i.e.	i.e.	FW
6912	2371	20	_	_	NNP
6912	2371	21	water	water	NN
6912	2371	22	vapor	vapor	NN
6912	2371	23	)	)	-RRB-
6912	2371	24	coming	come	VBG
6912	2371	25	from	from	IN
6912	2371	26	boiling	boil	VBG
6912	2371	27	water	water	NN
6912	2371	28	in	in	IN
6912	2371	29	an	an	DT
6912	2371	30	uncovered	uncovered	JJ
6912	2371	31	saucepan	saucepan	NN
6912	2371	32	or	or	CC
6912	2371	33	teakettle	teakettle	NN
6912	2371	34	or	or	CC
6912	2371	35	the	the	DT
6912	2371	36	"	"	``
6912	2371	37	steam	steam	NN
6912	2371	38	"	"	''
6912	2371	39	which	which	WDT
6912	2371	40	has	have	VBZ
6912	2371	41	been	be	VBN
6912	2371	42	held	hold	VBN
6912	2371	43	underneath	underneath	IN
6912	2371	44	the	the	DT
6912	2371	45	lid	lid	NN
6912	2371	46	of	of	IN
6912	2371	47	a	a	DT
6912	2371	48	covered	cover	VBN
6912	2371	49	saucepan	saucepan	NN
6912	2371	50	or	or	CC
6912	2371	51	teakettle	teakettle	NN
6912	2371	52	(	(	-LRB-
6912	2371	53	see	see	VB
6912	2371	54	Figure	Figure	NNP
6912	2371	55	32	32	CD
6912	2371	56	)	)	-RRB-
6912	2371	57	?	?	.
6912	2372	1	Steam	steam	NN
6912	2372	2	confined	confine	VBD
6912	2372	3	in	in	IN
6912	2372	4	a	a	DT
6912	2372	5	small	small	JJ
6912	2372	6	space	space	NN
6912	2372	7	or	or	CC
6912	2372	8	held	hold	VBN
6912	2372	9	under	under	IN
6912	2372	10	pressure	pressure	NN
6912	2372	11	may	may	MD
6912	2372	12	reach	reach	VB
6912	2372	13	a	a	DT
6912	2372	14	temperature	temperature	NN
6912	2372	15	higher	high	JJR
6912	2372	16	than	than	IN
6912	2372	17	that	that	DT
6912	2372	18	of	of	IN
6912	2372	19	boiling	boil	VBG
6912	2372	20	water	water	NN
6912	2372	21	.	.	.
6912	2373	1	EFFECT	effect	NN
6912	2373	2	OF	of	IN
6912	2373	3	HIGH	high	JJ
6912	2373	4	TEMPERATURE	temperature	NN
6912	2373	5	UPON	upon	IN
6912	2373	6	POP	pop	NN
6912	2373	7	CORN	CORN	NNS
6912	2373	8	AND	and	CC
6912	2373	9	POTATOES.--Pop	potatoes.--pop	JJ
6912	2373	10	corn	corn	NN
6912	2373	11	contains	contain	VBZ
6912	2373	12	water	water	NN
6912	2373	13	.	.	.
6912	2374	1	When	when	WRB
6912	2374	2	heated	heat	VBN
6912	2374	3	,	,	,
6912	2374	4	the	the	DT
6912	2374	5	water	water	NN
6912	2374	6	changes	change	VBZ
6912	2374	7	to	to	TO
6912	2374	8	steam	steam	VB
6912	2374	9	.	.	.
6912	2375	1	The	the	DT
6912	2375	2	covering	covering	NN
6912	2375	3	of	of	IN
6912	2375	4	cellulose	cellulose	NN
6912	2375	5	holds	hold	VBZ
6912	2375	6	the	the	DT
6912	2375	7	steam	steam	NN
6912	2375	8	in	in	IN
6912	2375	9	the	the	DT
6912	2375	10	kernel	kernel	NN
6912	2375	11	.	.	.
6912	2376	1	When	when	WRB
6912	2376	2	the	the	DT
6912	2376	3	steam	steam	NN
6912	2376	4	expands	expand	VBZ
6912	2376	5	and	and	CC
6912	2376	6	reaches	reach	VBZ
6912	2376	7	a	a	DT
6912	2376	8	temperature	temperature	NN
6912	2376	9	far	far	RB
6912	2376	10	above	above	IN
6912	2376	11	the	the	DT
6912	2376	12	boiling	boiling	NN
6912	2376	13	point	point	NN
6912	2376	14	of	of	IN
6912	2376	15	water	water	NN
6912	2376	16	,	,	,
6912	2376	17	it	-PRON-	PRP
6912	2376	18	finally	finally	RB
6912	2376	19	bursts	burst	VBZ
6912	2376	20	the	the	DT
6912	2376	21	covering	covering	NN
6912	2376	22	and	and	CC
6912	2376	23	the	the	DT
6912	2376	24	starch	starch	NN
6912	2376	25	swells	swell	NNS
6912	2376	26	at	at	IN
6912	2376	27	once	once	RB
6912	2376	28	.	.	.
6912	2377	1	[	[	-LRB-
6912	2377	2	Illustration	illustration	NN
6912	2377	3	:	:	:
6912	2377	4	FIGURE	FIGURE	NNP
6912	2377	5	32.--"STEAM	32.--"steam	NN
6912	2377	6	"	"	''
6912	2377	7	WITHOUT	without	IN
6912	2377	8	PRESSURE	pressure	NN
6912	2377	9	AND	and	CC
6912	2377	10	"	"	``
6912	2377	11	STEAM	STEAM	NNP
6912	2377	12	"	"	''
6912	2377	13	WHICH	which	WDT
6912	2377	14	HAS	have	VBZ
6912	2377	15	BEEN	be	VBN
6912	2377	16	UNDER	under	IN
6912	2377	17	PRESSURE	PRESSURE	NNP
6912	2377	18	.	.	.
6912	2377	19	]	]	-RRB-
6912	2378	1	In	in	IN
6912	2378	2	baking	baking	NN
6912	2378	3	potatoes	potato	NNS
6912	2378	4	,	,	,
6912	2378	5	the	the	DT
6912	2378	6	water	water	NN
6912	2378	7	contained	contain	VBD
6912	2378	8	in	in	IN
6912	2378	9	them	-PRON-	PRP
6912	2378	10	vaporizes	vaporize	VBZ
6912	2378	11	.	.	.
6912	2379	1	The	the	DT
6912	2379	2	vaporized	vaporized	JJ
6912	2379	3	water	water	NN
6912	2379	4	or	or	CC
6912	2379	5	steam	steam	NN
6912	2379	6	is	be	VBZ
6912	2379	7	held	hold	VBN
6912	2379	8	under	under	IN
6912	2379	9	pressure	pressure	NN
6912	2379	10	by	by	IN
6912	2379	11	the	the	DT
6912	2379	12	skin	skin	NN
6912	2379	13	of	of	IN
6912	2379	14	the	the	DT
6912	2379	15	vegetable	vegetable	NN
6912	2379	16	.	.	.
6912	2380	1	The	the	DT
6912	2380	2	steam	steam	NN
6912	2380	3	thus	thus	RB
6912	2380	4	becomes	become	VBZ
6912	2380	5	hotter	hot	JJR
6912	2380	6	than	than	IN
6912	2380	7	boiling	boil	VBG
6912	2380	8	water	water	NN
6912	2380	9	,	,	,
6912	2380	10	hence	hence	RB
6912	2380	11	a	a	DT
6912	2380	12	baked	baked	JJ
6912	2380	13	potato	potato	NN
6912	2380	14	is	be	VBZ
6912	2380	15	cooked	cook	VBN
6912	2380	16	at	at	IN
6912	2380	17	a	a	DT
6912	2380	18	higher	high	JJR
6912	2380	19	temperature	temperature	NN
6912	2380	20	than	than	IN
6912	2380	21	a	a	DT
6912	2380	22	boiled	boil	VBN
6912	2380	23	potato	potato	NN
6912	2380	24	,	,	,
6912	2380	25	and	and	CC
6912	2380	26	no	no	DT
6912	2380	27	nutrients	nutrient	NNS
6912	2380	28	are	be	VBP
6912	2380	29	lost	lose	VBN
6912	2380	30	.	.	.
6912	2381	1	POP	POP	NNP
6912	2381	2	CORN	CORN	NNPS
6912	2381	3	Moisten	Moisten	NNP
6912	2381	4	pop	pop	NN
6912	2381	5	corn	corn	NN
6912	2381	6	with	with	IN
6912	2381	7	cold	cold	JJ
6912	2381	8	water	water	NN
6912	2381	9	.	.	.
6912	2382	1	Almost	almost	RB
6912	2382	2	cover	cover	VBP
6912	2382	3	the	the	DT
6912	2382	4	bottom	bottom	NN
6912	2382	5	of	of	IN
6912	2382	6	a	a	DT
6912	2382	7	popper	popper	NN
6912	2382	8	with	with	IN
6912	2382	9	the	the	DT
6912	2382	10	kernels	kernel	NNS
6912	2382	11	.	.	.
6912	2383	1	Hold	hold	VB
6912	2383	2	the	the	DT
6912	2383	3	popper	popper	NN
6912	2383	4	first	first	RB
6912	2383	5	at	at	IN
6912	2383	6	some	some	DT
6912	2383	7	distance	distance	NN
6912	2383	8	from	from	IN
6912	2383	9	the	the	DT
6912	2383	10	heat	heat	NN
6912	2383	11	and	and	CC
6912	2383	12	then	then	RB
6912	2383	13	gradually	gradually	RB
6912	2383	14	bring	bring	VB
6912	2383	15	it	-PRON-	PRP
6912	2383	16	closer	close	RBR
6912	2383	17	,	,	,
6912	2383	18	shaking	shake	VBG
6912	2383	19	it	-PRON-	PRP
6912	2383	20	well	well	UH
6912	2383	21	all	all	PDT
6912	2383	22	the	the	DT
6912	2383	23	time	time	NN
6912	2383	24	to	to	TO
6912	2383	25	keep	keep	VB
6912	2383	26	the	the	DT
6912	2383	27	corn	corn	NN
6912	2383	28	from	from	IN
6912	2383	29	burning	burn	VBG
6912	2383	30	.	.	.
6912	2384	1	The	the	DT
6912	2384	2	corn	corn	NN
6912	2384	3	should	should	MD
6912	2384	4	not	not	RB
6912	2384	5	begin	begin	VB
6912	2384	6	to	to	TO
6912	2384	7	pop	pop	VB
6912	2384	8	before	before	IN
6912	2384	9	three	three	CD
6912	2384	10	and	and	CC
6912	2384	11	one	one	CD
6912	2384	12	half	half	NN
6912	2384	13	minutes	minute	NNS
6912	2384	14	.	.	.
6912	2385	1	When	when	WRB
6912	2385	2	popping	pop	VBG
6912	2385	3	commences	commence	NNS
6912	2385	4	,	,	,
6912	2385	5	most	most	JJS
6912	2385	6	of	of	IN
6912	2385	7	the	the	DT
6912	2385	8	kernels	kernel	NNS
6912	2385	9	should	should	MD
6912	2385	10	open	open	VB
6912	2385	11	.	.	.
6912	2386	1	If	if	IN
6912	2386	2	there	there	EX
6912	2386	3	is	be	VBZ
6912	2386	4	some	some	DT
6912	2386	5	time	time	NN
6912	2386	6	between	between	IN
6912	2386	7	the	the	DT
6912	2386	8	popping	popping	NN
6912	2386	9	of	of	IN
6912	2386	10	the	the	DT
6912	2386	11	first	first	JJ
6912	2386	12	and	and	CC
6912	2386	13	last	last	JJ
6912	2386	14	kernels	kernel	NNS
6912	2386	15	,	,	,
6912	2386	16	the	the	DT
6912	2386	17	corn	corn	NN
6912	2386	18	will	will	MD
6912	2386	19	become	become	VB
6912	2386	20	tough	tough	JJ
6912	2386	21	.	.	.
6912	2387	1	BUTTERED	BUTTERED	NNP
6912	2387	2	POP	pop	NN
6912	2387	3	CORN	CORN	NNS
6912	2387	4	NO	no	RB
6912	2387	5	.	.	.
6912	2388	1	I	-PRON-	PRP
6912	2388	2	4	4	CD
6912	2388	3	quarts	quart	NNS
6912	2388	4	freshly	freshly	RB
6912	2388	5	popped	pop	VBD
6912	2388	6	corn	corn	NN
6912	2388	7	1/4	1/4	CD
6912	2388	8	cupful	cupful	JJ
6912	2388	9	butter	butter	NN
6912	2388	10	Salt	Salt	NNP
6912	2388	11	Melt	Melt	NNP
6912	2388	12	the	the	DT
6912	2388	13	butter	butter	NN
6912	2388	14	and	and	CC
6912	2388	15	pour	pour	VB
6912	2388	16	it	-PRON-	PRP
6912	2388	17	over	over	IN
6912	2388	18	the	the	DT
6912	2388	19	corn	corn	NN
6912	2388	20	,	,	,
6912	2388	21	stirring	stir	VBG
6912	2388	22	with	with	IN
6912	2388	23	a	a	DT
6912	2388	24	spoon	spoon	NN
6912	2388	25	.	.	.
6912	2389	1	Sprinkle	sprinkle	VB
6912	2389	2	at	at	IN
6912	2389	3	once	once	RB
6912	2389	4	with	with	IN
6912	2389	5	salt	salt	NN
6912	2389	6	from	from	IN
6912	2389	7	a	a	DT
6912	2389	8	salt	salt	NN
6912	2389	9	shaker	shaker	NN
6912	2389	10	,	,	,
6912	2389	11	continue	continue	VB
6912	2389	12	stirring	stir	VBG
6912	2389	13	.	.	.
6912	2390	1	BUTTERED	BUTTERED	NNP
6912	2390	2	POP	pop	NN
6912	2390	3	CORN	CORN	NNS
6912	2390	4	NO	no	RB
6912	2390	5	.	.	.
6912	2391	1	II	II	NNP
6912	2391	2	1	1	CD
6912	2391	3	tablespoonful	tablespoonful	JJ
6912	2391	4	butter	butter	NN
6912	2391	5	and	and	CC
6912	2391	6	1	1	CD
6912	2391	7	tablespoonful	tablespoonful	JJ
6912	2391	8	oil	oil	NN
6912	2391	9	_	_	NNP
6912	2391	10	or	or	CC
6912	2391	11	_	_	NNP
6912	2391	12	2	2	CD
6912	2391	13	tablespoonfuls	tablespoonful	NNS
6912	2391	14	oil	oil	NN
6912	2391	15	1/2	1/2	CD
6912	2391	16	cupful	cupful	JJ
6912	2391	17	shelled	shell	VBN
6912	2391	18	pop	pop	NN
6912	2391	19	corn	corn	NN
6912	2391	20	Salt	Salt	NNP
6912	2391	21	Put	Put	NNP
6912	2391	22	the	the	DT
6912	2391	23	fat	fat	NN
6912	2391	24	in	in	IN
6912	2391	25	a	a	DT
6912	2391	26	large	large	JJ
6912	2391	27	frying	frying	NN
6912	2391	28	pan	pan	NN
6912	2391	29	;	;	:
6912	2391	30	when	when	WRB
6912	2391	31	melted	melt	VBN
6912	2391	32	,	,	,
6912	2391	33	add	add	VB
6912	2391	34	the	the	DT
6912	2391	35	salted	salt	VBN
6912	2391	36	corn	corn	NN
6912	2391	37	.	.	.
6912	2392	1	Stir	stir	VB
6912	2392	2	until	until	IN
6912	2392	3	the	the	DT
6912	2392	4	corn	corn	NN
6912	2392	5	is	be	VBZ
6912	2392	6	evenly	evenly	RB
6912	2392	7	coated	coat	VBN
6912	2392	8	with	with	IN
6912	2392	9	fat	fat	NN
6912	2392	10	.	.	.
6912	2393	1	Cover	cover	VB
6912	2393	2	closely	closely	RB
6912	2393	3	and	and	CC
6912	2393	4	heat	heat	VBP
6912	2393	5	gradually	gradually	RB
6912	2393	6	,	,	,
6912	2393	7	shaking	shake	VBG
6912	2393	8	the	the	DT
6912	2393	9	pan	pan	NN
6912	2393	10	vigorously	vigorously	RB
6912	2393	11	all	all	PDT
6912	2393	12	the	the	DT
6912	2393	13	time	time	NN
6912	2393	14	.	.	.
6912	2394	1	BAKED	BAKED	NNP
6912	2394	2	POTATOES	potatoes	JJ
6912	2394	3	Scrub	Scrub	NNP
6912	2394	4	potatoes	potato	NNS
6912	2394	5	and	and	CC
6912	2394	6	place	place	VB
6912	2394	7	them	-PRON-	PRP
6912	2394	8	on	on	IN
6912	2394	9	the	the	DT
6912	2394	10	grate	grate	NN
6912	2394	11	of	of	IN
6912	2394	12	a	a	DT
6912	2394	13	_	_	NNP
6912	2394	14	hot	hot	JJ
6912	2394	15	_	_	NNP
6912	2394	16	oven	oven	NN
6912	2394	17	(	(	-LRB-
6912	2394	18	500	500	CD
6912	2394	19	degrees	degree	NNS
6912	2394	20	F.	F.	NNP
6912	2394	21	)	)	-RRB-
6912	2394	22	.	.	.
6912	2395	1	(	(	-LRB-
6912	2395	2	Potatoes	potato	NNS
6912	2395	3	should	should	MD
6912	2395	4	be	be	VB
6912	2395	5	baked	bake	VBN
6912	2395	6	in	in	IN
6912	2395	7	a	a	DT
6912	2395	8	_	_	NNP
6912	2395	9	hot	hot	JJ
6912	2395	10	_	_	NNP
6912	2395	11	oven	oven	NN
6912	2395	12	,	,	,
6912	2395	13	to	to	TO
6912	2395	14	prevent	prevent	VB
6912	2395	15	them	-PRON-	PRP
6912	2395	16	from	from	IN
6912	2395	17	becoming	become	VBG
6912	2395	18	waxy	waxy	NN
6912	2395	19	or	or	CC
6912	2395	20	soggy	soggy	NNP
6912	2395	21	.	.	.
6912	2395	22	)	)	-RRB-
6912	2396	1	Bake	bake	VB
6912	2396	2	until	until	IN
6912	2396	3	soft	soft	RB
6912	2396	4	when	when	WRB
6912	2396	5	tested	test	VBN
6912	2396	6	with	with	IN
6912	2396	7	a	a	DT
6912	2396	8	fork	fork	NN
6912	2396	9	or	or	CC
6912	2396	10	knitting	knitting	NN
6912	2396	11	needle	needle	NN
6912	2396	12	,	,	,
6912	2396	13	usually	usually	RB
6912	2396	14	50	50	CD
6912	2396	15	to	to	TO
6912	2396	16	60	60	CD
6912	2396	17	minutes	minute	NNS
6912	2396	18	.	.	.
6912	2397	1	Break	break	VB
6912	2397	2	the	the	DT
6912	2397	3	skin	skin	NN
6912	2397	4	at	at	IN
6912	2397	5	once	once	RB
6912	2397	6	to	to	TO
6912	2397	7	allow	allow	VB
6912	2397	8	the	the	DT
6912	2397	9	steam	steam	NN
6912	2397	10	to	to	TO
6912	2397	11	escape	escape	VB
6912	2397	12	,	,	,
6912	2397	13	or	or	CC
6912	2397	14	make	make	VB
6912	2397	15	two	two	CD
6912	2397	16	gashes	gash	NNS
6912	2397	17	in	in	IN
6912	2397	18	the	the	DT
6912	2397	19	top	top	NN
6912	2397	20	of	of	IN
6912	2397	21	each	each	DT
6912	2397	22	potato	potato	NN
6912	2397	23	,	,	,
6912	2397	24	one	one	CD
6912	2397	25	at	at	IN
6912	2397	26	right	right	JJ
6912	2397	27	angles	angle	NNS
6912	2397	28	to	to	IN
6912	2397	29	the	the	DT
6912	2397	30	other	other	JJ
6912	2397	31	.	.	.
6912	2398	1	Gently	gently	RB
6912	2398	2	press	press	VB
6912	2398	3	the	the	DT
6912	2398	4	potato	potato	NN
6912	2398	5	so	so	IN
6912	2398	6	that	that	IN
6912	2398	7	the	the	DT
6912	2398	8	steam	steam	NN
6912	2398	9	may	may	MD
6912	2398	10	escape	escape	VB
6912	2398	11	.	.	.
6912	2399	1	Serve	serve	VB
6912	2399	2	in	in	IN
6912	2399	3	an	an	DT
6912	2399	4	uncovered	uncovered	JJ
6912	2399	5	dish	dish	NN
6912	2399	6	.	.	.
6912	2400	1	Place	place	VB
6912	2400	2	the	the	DT
6912	2400	3	steaming	steam	VBG
6912	2400	4	potatoes	potato	NNS
6912	2400	5	on	on	IN
6912	2400	6	a	a	DT
6912	2400	7	folded	fold	VBN
6912	2400	8	napkin	napkin	NN
6912	2400	9	for	for	IN
6912	2400	10	serving	serve	VBG
6912	2400	11	.	.	.
6912	2401	1	STUFFED	stuff	VBN
6912	2401	2	POTATOES	potato	NNS
6912	2401	3	2	2	CD
6912	2401	4	tablespoonfuls	tablespoonful	NNS
6912	2401	5	butter	butter	NN
6912	2401	6	or	or	CC
6912	2401	7	substitute	substitute	NN
6912	2401	8	1	1	CD
6912	2401	9	teaspoonful	teaspoonful	JJ
6912	2401	10	salt	salt	NN
6912	2401	11	3	3	CD
6912	2401	12	tablespoonfuls	tablespoonful	NNS
6912	2401	13	milk	milk	NN
6912	2401	14	Pepper	Pepper	NNP
6912	2401	15	6	6	CD
6912	2401	16	baked	bake	VBN
6912	2401	17	potatoes	potato	NNS
6912	2401	18	Cut	Cut	NNP
6912	2401	19	the	the	DT
6912	2401	20	baked	bake	VBN
6912	2401	21	potatoes	potato	NNS
6912	2401	22	in	in	IN
6912	2401	23	halves	half	NNS
6912	2401	24	lengthwise	lengthwise	RB
6912	2401	25	.	.	.
6912	2402	1	Remove	remove	VB
6912	2402	2	the	the	DT
6912	2402	3	inside	inside	NN
6912	2402	4	,	,	,
6912	2402	5	taking	take	VBG
6912	2402	6	care	care	NN
6912	2402	7	not	not	RB
6912	2402	8	to	to	TO
6912	2402	9	break	break	VB
6912	2402	10	the	the	DT
6912	2402	11	skin	skin	NN
6912	2402	12	;	;	:
6912	2402	13	mash	mash	VB
6912	2402	14	the	the	DT
6912	2402	15	potatoes	potato	NNS
6912	2402	16	,	,	,
6912	2402	17	add	add	VB
6912	2402	18	the	the	DT
6912	2402	19	milk	milk	NN
6912	2402	20	,	,	,
6912	2402	21	butter	butter	NN
6912	2402	22	,	,	,
6912	2402	23	and	and	CC
6912	2402	24	seasoning	seasoning	NN
6912	2402	25	,	,	,
6912	2402	26	and	and	CC
6912	2402	27	beat	beat	VBD
6912	2402	28	them	-PRON-	PRP
6912	2402	29	as	as	IN
6912	2402	30	ordinary	ordinary	JJ
6912	2402	31	mashed	mash	VBN
6912	2402	32	potatoes	potato	NNS
6912	2402	33	.	.	.
6912	2403	1	Return	return	VB
6912	2403	2	the	the	DT
6912	2403	3	mixture	mixture	NN
6912	2403	4	to	to	IN
6912	2403	5	the	the	DT
6912	2403	6	potato	potato	NN
6912	2403	7	shells	shell	NNS
6912	2403	8	,	,	,
6912	2403	9	place	place	VB
6912	2403	10	the	the	DT
6912	2403	11	stuffed	stuff	VBN
6912	2403	12	potatoes	potato	NNS
6912	2403	13	in	in	IN
6912	2403	14	a	a	DT
6912	2403	15	pan	pan	NN
6912	2403	16	,	,	,
6912	2403	17	and	and	CC
6912	2403	18	bake	bake	VB
6912	2403	19	in	in	RP
6912	2403	20	a	a	DT
6912	2403	21	_	_	NNP
6912	2403	22	hot	hot	JJ
6912	2403	23	_	_	NNP
6912	2403	24	oven	oven	NN
6912	2403	25	(	(	-LRB-
6912	2403	26	500	500	CD
6912	2403	27	degrees	degree	NNS
6912	2403	28	F.	F.	NNP
6912	2403	29	)	)	-RRB-
6912	2403	30	until	until	IN
6912	2403	31	brown	brown	NNP
6912	2403	32	.	.	.
6912	2404	1	Before	before	IN
6912	2404	2	browning	brown	VBG
6912	2404	3	the	the	DT
6912	2404	4	stuffed	stuff	VBN
6912	2404	5	potatoes	potato	NNS
6912	2404	6	,	,	,
6912	2404	7	grated	grate	VBN
6912	2404	8	cheese	cheese	NN
6912	2404	9	may	may	MD
6912	2404	10	be	be	VB
6912	2404	11	sprinkled	sprinkle	VBN
6912	2404	12	over	over	IN
6912	2404	13	them	-PRON-	PRP
6912	2404	14	.	.	.
6912	2405	1	QUESTIONS	QUESTIONS	NNP
6912	2405	2	Explain	explain	VB
6912	2405	3	why	why	WRB
6912	2405	4	pop	pop	NN
6912	2405	5	corn	corn	NN
6912	2405	6	can	can	MD
6912	2405	7	be	be	VB
6912	2405	8	cooked	cook	VBN
6912	2405	9	thoroughly	thoroughly	RB
6912	2405	10	in	in	IN
6912	2405	11	about	about	RB
6912	2405	12	5	5	CD
6912	2405	13	minutes	minute	NNS
6912	2405	14	while	while	IN
6912	2405	15	rolled	roll	VBN
6912	2405	16	oats	oats	NNP
6912	2405	17	or	or	CC
6912	2405	18	wheat	wheat	NN
6912	2405	19	requires	require	VBZ
6912	2405	20	1	1	CD
6912	2405	21	1/2	1/2	CD
6912	2405	22	hours	hour	NNS
6912	2405	23	for	for	IN
6912	2405	24	sufficient	sufficient	JJ
6912	2405	25	cooking	cooking	NN
6912	2405	26	.	.	.
6912	2406	1	Analyze	analyze	VB
6912	2406	2	the	the	DT
6912	2406	3	difference	difference	NN
6912	2406	4	in	in	IN
6912	2406	5	taste	taste	NN
6912	2406	6	of	of	IN
6912	2406	7	a	a	DT
6912	2406	8	baked	baked	JJ
6912	2406	9	and	and	CC
6912	2406	10	a	a	DT
6912	2406	11	boiled	boil	VBN
6912	2406	12	potato	potato	NN
6912	2406	13	.	.	.
6912	2407	1	To	to	IN
6912	2407	2	what	what	WP
6912	2407	3	is	be	VBZ
6912	2407	4	the	the	DT
6912	2407	5	sweet	sweet	JJ
6912	2407	6	taste	taste	NN
6912	2407	7	of	of	IN
6912	2407	8	a	a	DT
6912	2407	9	baked	baked	JJ
6912	2407	10	potato	potato	NN
6912	2407	11	due	due	JJ
6912	2407	12	(	(	-LRB-
6912	2407	13	see	see	VB
6912	2407	14	Experiment	Experiment	NNP
6912	2407	15	26	26	CD
6912	2407	16	)	)	-RRB-
6912	2407	17	?	?	.
6912	2408	1	Explain	explain	VB
6912	2408	2	fully	fully	RB
6912	2408	3	why	why	WRB
6912	2408	4	baked	bake	VBN
6912	2408	5	potatoes	potato	NNS
6912	2408	6	are	be	VBP
6912	2408	7	more	more	RBR
6912	2408	8	easily	easily	RB
6912	2408	9	digested	digested	JJ
6912	2408	10	than	than	IN
6912	2408	11	boiled	boil	VBN
6912	2408	12	potatoes	potato	NNS
6912	2408	13	(	(	-LRB-
6912	2408	14	see	see	VB
6912	2408	15	Experiment	Experiment	NNP
6912	2408	16	26	26	CD
6912	2408	17	and	and	CC
6912	2408	18	_	_	NNP
6912	2408	19	Solution	Solution	NNP
6912	2408	20	and	and	CC
6912	2408	21	Digestion	Digestion	NNP
6912	2408	22	_	_	NNP
6912	2408	23	)	)	-RRB-
6912	2408	24	.	.	.
6912	2409	1	Which	which	WDT
6912	2409	2	contains	contain	VBZ
6912	2409	3	more	more	JJR
6912	2409	4	nutriment,--baked	nutriment,--baked	JJ
6912	2409	5	potatoes	potato	NNS
6912	2409	6	or	or	CC
6912	2409	7	boiled	boil	VBN
6912	2409	8	potatoes	potato	NNS
6912	2409	9	?	?	.
6912	2410	1	Explain	explain	VB
6912	2410	2	(	(	-LRB-
6912	2410	3	see	see	VB
6912	2410	4	_	_	NNP
6912	2410	5	Comparison	Comparison	NNP
6912	2410	6	of	of	IN
6912	2410	7	Vegetables	Vegetables	NNPS
6912	2410	8	Cooked	cook	VBN
6912	2410	9	with	with	IN
6912	2410	10	and	and	CC
6912	2410	11	without	without	IN
6912	2410	12	the	the	DT
6912	2410	13	Skins	Skins	NNPS
6912	2410	14	,	,	,
6912	2410	15	and	and	CC
6912	2410	16	in	in	IN
6912	2410	17	Water	Water	NNP
6912	2410	18	or	or	CC
6912	2410	19	in	in	IN
6912	2410	20	Steam	Steam	NNP
6912	2410	21	_	_	NNP
6912	2410	22	)	)	-RRB-
6912	2410	23	.	.	.
6912	2411	1	What	what	WP
6912	2411	2	is	be	VBZ
6912	2411	3	the	the	DT
6912	2411	4	purpose	purpose	NN
6912	2411	5	of	of	IN
6912	2411	6	breaking	break	VBG
6912	2411	7	the	the	DT
6912	2411	8	skins	skin	NNS
6912	2411	9	of	of	IN
6912	2411	10	potatoes	potato	NNS
6912	2411	11	_	_	NNP
6912	2411	12	at	at	IN
6912	2411	13	once	once	RB
6912	2411	14	_	_	NNP
6912	2411	15	after	after	IN
6912	2411	16	baking	baking	NN
6912	2411	17	?	?	.
6912	2412	1	Why	why	WRB
6912	2412	2	are	be	VBP
6912	2412	3	baked	bake	VBN
6912	2412	4	potatoes	potato	NNS
6912	2412	5	served	serve	VBN
6912	2412	6	in	in	IN
6912	2412	7	an	an	DT
6912	2412	8	uncovered	uncovered	JJ
6912	2412	9	dish	dish	NN
6912	2412	10	?	?	.
6912	2413	1	What	what	WP
6912	2413	2	could	could	MD
6912	2413	3	be	be	VB
6912	2413	4	used	use	VBN
6912	2413	5	to	to	TO
6912	2413	6	cover	cover	VB
6912	2413	7	them	-PRON-	PRP
6912	2413	8	?	?	.
6912	2414	1	RELATED	related	JJ
6912	2414	2	WORK	work	NN
6912	2414	3	LESSON	LESSON	NNP
6912	2414	4	XXX	XXX	NNP
6912	2414	5	DINING	dining	NN
6912	2414	6	ROOM	ROOM	NNP
6912	2414	7	SERVICE	SERVICE	NNP
6912	2414	8	[	[	-LRB-
6912	2414	9	Footnote	Footnote	NNP
6912	2414	10	35	35	CD
6912	2414	11	:	:	:
6912	2414	12	NOTE.--See	note.--see	ADD
6912	2414	13	Suggestions	suggestion	NNS
6912	2414	14	for	for	IN
6912	2414	15	Teaching	Teaching	NNP
6912	2414	16	,	,	,
6912	2414	17	Appendix	Appendix	NNP
6912	2414	18	.	.	.
6912	2414	19	]	]	-RRB-
6912	2415	1	BASIC	BASIC	NNS
6912	2415	2	PRINCIPLES.--Practically	principles.--practically	RB
6912	2415	3	all	all	DT
6912	2415	4	rules	rule	NNS
6912	2415	5	for	for	IN
6912	2415	6	laying	lay	VBG
6912	2415	7	the	the	DT
6912	2415	8	table	table	NN
6912	2415	9	and	and	CC
6912	2415	10	all	all	DT
6912	2415	11	methods	method	NNS
6912	2415	12	of	of	IN
6912	2415	13	serving	serve	VBG
6912	2415	14	have	have	VBP
6912	2415	15	been	be	VBN
6912	2415	16	formulated	formulate	VBN
6912	2415	17	to	to	TO
6912	2415	18	bring	bring	VB
6912	2415	19	about	about	RP
6912	2415	20	neatness	neatness	NN
6912	2415	21	,	,	,
6912	2415	22	convenience	convenience	NN
6912	2415	23	,	,	,
6912	2415	24	and	and	CC
6912	2415	25	order	order	NN
6912	2415	26	.	.	.
6912	2416	1	The	the	DT
6912	2416	2	standard	standard	NN
6912	2416	3	of	of	IN
6912	2416	4	living	living	NN
6912	2416	5	,	,	,
6912	2416	6	[	[	-LRB-
6912	2416	7	Footnote	footnote	NN
6912	2416	8	36	36	CD
6912	2416	9	:	:	:
6912	2416	10	NOTE.--See	NOTE.--See	``
6912	2416	11	Suggestions	suggestion	NNS
6912	2416	12	for	for	IN
6912	2416	13	Teaching	Teaching	NNP
6912	2416	14	,	,	,
6912	2416	15	Appendix	Appendix	NNP
6912	2416	16	.	.	.
6912	2416	17	]	]	-RRB-
6912	2417	1	the	the	DT
6912	2417	2	occasion	occasion	NN
6912	2417	3	,	,	,
6912	2417	4	the	the	DT
6912	2417	5	size	size	NN
6912	2417	6	of	of	IN
6912	2417	7	the	the	DT
6912	2417	8	dining	dining	NN
6912	2417	9	room	room	NN
6912	2417	10	,	,	,
6912	2417	11	the	the	DT
6912	2417	12	number	number	NN
6912	2417	13	of	of	IN
6912	2417	14	guests	guest	NNS
6912	2417	15	,	,	,
6912	2417	16	and	and	CC
6912	2417	17	the	the	DT
6912	2417	18	attendants	attendant	NNS
6912	2417	19	,	,	,
6912	2417	20	all	all	DT
6912	2417	21	have	have	VBP
6912	2417	22	to	to	TO
6912	2417	23	be	be	VB
6912	2417	24	taken	take	VBN
6912	2417	25	into	into	IN
6912	2417	26	consideration	consideration	NN
6912	2417	27	in	in	IN
6912	2417	28	dining	dining	NN
6912	2417	29	room	room	NN
6912	2417	30	service	service	NN
6912	2417	31	.	.	.
6912	2418	1	Therefore	therefore	RB
6912	2418	2	the	the	DT
6912	2418	3	method	method	NN
6912	2418	4	of	of	IN
6912	2418	5	serving	serving	NN
6912	2418	6	must	must	MD
6912	2418	7	be	be	VB
6912	2418	8	governed	govern	VBN
6912	2418	9	by	by	IN
6912	2418	10	conditions	condition	NNS
6912	2418	11	.	.	.
6912	2419	1	It	-PRON-	PRP
6912	2419	2	is	be	VBZ
6912	2419	3	possible	possible	JJ
6912	2419	4	here	here	RB
6912	2419	5	to	to	TO
6912	2419	6	give	give	VB
6912	2419	7	only	only	JJ
6912	2419	8	general	general	JJ
6912	2419	9	suggestions	suggestion	NNS
6912	2419	10	.	.	.
6912	2420	1	THE	the	DT
6912	2420	2	TABLE	TABLE	NNS
6912	2420	3	TABLE	table	NN
6912	2420	4	LINEN.--Table	linen.--table	JJ
6912	2420	5	padding	padding	NN
6912	2420	6	,	,	,
6912	2420	7	or	or	CC
6912	2420	8	a	a	DT
6912	2420	9	silence	silence	NN
6912	2420	10	cloth	cloth	NN
6912	2420	11	,	,	,
6912	2420	12	should	should	MD
6912	2420	13	first	first	RB
6912	2420	14	be	be	VB
6912	2420	15	placed	place	VBN
6912	2420	16	on	on	IN
6912	2420	17	the	the	DT
6912	2420	18	table	table	NN
6912	2420	19	,	,	,
6912	2420	20	then	then	RB
6912	2420	21	the	the	DT
6912	2420	22	table	table	NN
6912	2420	23	-	-	HYPH
6912	2420	24	cloth	cloth	NN
6912	2420	25	should	should	MD
6912	2420	26	be	be	VB
6912	2420	27	laid	lay	VBN
6912	2420	28	straight	straight	RB
6912	2420	29	and	and	CC
6912	2420	30	smooth	smooth	JJ
6912	2420	31	.	.	.
6912	2421	1	[	[	-LRB-
6912	2421	2	Illustration	illustration	NN
6912	2421	3	:	:	:
6912	2421	4	FIGURE	FIGURE	NNP
6912	2421	5	33.--TABLE	33.--table	CD
6912	2421	6	LAID	laid	JJ
6912	2421	7	FOR	for	IN
6912	2421	8	AN	an	DT
6912	2421	9	INFORMAL	INFORMAL	NNP
6912	2421	10	LUNCHEON	LUNCHEON	NNP
6912	2421	11	Note	note	VBP
6912	2421	12	the	the	DT
6912	2421	13	position	position	NN
6912	2421	14	of	of	IN
6912	2421	15	the	the	DT
6912	2421	16	silver	silver	NN
6912	2421	17	,	,	,
6912	2421	18	napkins	napkin	NNS
6912	2421	19	,	,	,
6912	2421	20	bread	bread	NN
6912	2421	21	-	-	HYPH
6912	2421	22	and	and	CC
6912	2421	23	-	-	HYPH
6912	2421	24	butter	butter	NN
6912	2421	25	plates	plate	NNS
6912	2421	26	,	,	,
6912	2421	27	and	and	CC
6912	2421	28	tumblers	tumbler	NNS
6912	2421	29	.	.	.
6912	2422	1	Also	also	RB
6912	2422	2	note	note	VB
6912	2422	3	that	that	IN
6912	2422	4	a	a	DT
6912	2422	5	_	_	NNP
6912	2422	6	low	low	JJ
6912	2422	7	_	_	NNP
6912	2422	8	bowl	bowl	NN
6912	2422	9	of	of	IN
6912	2422	10	flowers	flower	NNS
6912	2422	11	is	be	VBZ
6912	2422	12	used	use	VBN
6912	2422	13	as	as	IN
6912	2422	14	a	a	DT
6912	2422	15	centerpiece	centerpiece	NN
6912	2422	16	.	.	.
6912	2422	17	]	]	-RRB-
6912	2423	1	Napkins	napkin	NNS
6912	2423	2	should	should	MD
6912	2423	3	be	be	VB
6912	2423	4	folded	fold	VBN
6912	2423	5	simply	simply	RB
6912	2423	6	and	and	CC
6912	2423	7	laid	lay	VBN
6912	2423	8	at	at	IN
6912	2423	9	the	the	DT
6912	2423	10	left	left	NN
6912	2423	11	of	of	IN
6912	2423	12	the	the	DT
6912	2423	13	plate	plate	NN
6912	2423	14	.	.	.
6912	2424	1	A	a	DT
6912	2424	2	dinner	dinner	NN
6912	2424	3	napkin	napkin	NN
6912	2424	4	is	be	VBZ
6912	2424	5	folded	fold	VBN
6912	2424	6	four	four	CD
6912	2424	7	times	time	NNS
6912	2424	8	,	,	,
6912	2424	9	a	a	DT
6912	2424	10	luncheon	luncheon	NN
6912	2424	11	napkin	napkin	NNP
6912	2424	12	is	be	VBZ
6912	2424	13	folded	fold	VBN
6912	2424	14	twice	twice	RB
6912	2424	15	to	to	TO
6912	2424	16	form	form	VB
6912	2424	17	a	a	DT
6912	2424	18	square	square	NN
6912	2424	19	,	,	,
6912	2424	20	or	or	CC
6912	2424	21	three	three	CD
6912	2424	22	times	time	NNS
6912	2424	23	to	to	TO
6912	2424	24	form	form	VB
6912	2424	25	either	either	CC
6912	2424	26	a	a	DT
6912	2424	27	triangle	triangle	NN
6912	2424	28	or	or	CC
6912	2424	29	an	an	DT
6912	2424	30	oblong	oblong	NN
6912	2424	31	.	.	.
6912	2425	1	If	if	IN
6912	2425	2	desired	desire	VBN
6912	2425	3	,	,	,
6912	2425	4	the	the	DT
6912	2425	5	table	table	NN
6912	2425	6	-	-	HYPH
6912	2425	7	cloth	cloth	NN
6912	2425	8	may	may	MD
6912	2425	9	be	be	VB
6912	2425	10	omitted	omit	VBN
6912	2425	11	for	for	IN
6912	2425	12	breakfast	breakfast	NN
6912	2425	13	or	or	CC
6912	2425	14	luncheon	luncheon	NN
6912	2425	15	.	.	.
6912	2426	1	Doilies	doily	NNS
6912	2426	2	with	with	IN
6912	2426	3	pads	pad	NNS
6912	2426	4	underneath	underneath	IN
6912	2426	5	them	-PRON-	PRP
6912	2426	6	,	,	,
6912	2426	7	lunch	lunch	NN
6912	2426	8	or	or	CC
6912	2426	9	breakfast	breakfast	NN
6912	2426	10	cloths	cloth	NNS
6912	2426	11	,	,	,
6912	2426	12	or	or	CC
6912	2426	13	table	table	NN
6912	2426	14	runners	runner	NNS
6912	2426	15	(	(	-LRB-
6912	2426	16	see	see	VB
6912	2426	17	Figure	Figure	NNP
6912	2426	18	33	33	CD
6912	2426	19	)	)	-RRB-
6912	2426	20	may	may	MD
6912	2426	21	be	be	VB
6912	2426	22	used	use	VBN
6912	2426	23	instead	instead	RB
6912	2426	24	of	of	IN
6912	2426	25	the	the	DT
6912	2426	26	table	table	NN
6912	2426	27	-	-	HYPH
6912	2426	28	cloth	cloth	NN
6912	2426	29	.	.	.
6912	2427	1	The	the	DT
6912	2427	2	two	two	CD
6912	2427	3	latter	latter	JJ
6912	2427	4	coverings	covering	NNS
6912	2427	5	are	be	VBP
6912	2427	6	especially	especially	RB
6912	2427	7	practical	practical	JJ
6912	2427	8	,	,	,
6912	2427	9	since	since	IN
6912	2427	10	they	-PRON-	PRP
6912	2427	11	are	be	VBP
6912	2427	12	more	more	RBR
6912	2427	13	quickly	quickly	RB
6912	2427	14	laundered	launder	VBN
6912	2427	15	than	than	IN
6912	2427	16	table	table	NN
6912	2427	17	-	-	HYPH
6912	2427	18	cloths	cloth	NNS
6912	2427	19	.	.	.
6912	2428	1	Their	-PRON-	PRP$
6912	2428	2	initial	initial	JJ
6912	2428	3	cost	cost	NN
6912	2428	4	is	be	VBZ
6912	2428	5	also	also	RB
6912	2428	6	usually	usually	RB
6912	2428	7	less	less	JJR
6912	2428	8	than	than	IN
6912	2428	9	that	that	DT
6912	2428	10	of	of	IN
6912	2428	11	a	a	DT
6912	2428	12	table	table	NN
6912	2428	13	-	-	HYPH
6912	2428	14	cloth	cloth	NN
6912	2428	15	.	.	.
6912	2429	1	Doilies	doily	NNS
6912	2429	2	may	may	MD
6912	2429	3	be	be	VB
6912	2429	4	placed	place	VBN
6912	2429	5	on	on	IN
6912	2429	6	the	the	DT
6912	2429	7	serving	serve	VBG
6912	2429	8	tray	tray	NN
6912	2429	9	.	.	.
6912	2430	1	They	-PRON-	PRP
6912	2430	2	are	be	VBP
6912	2430	3	also	also	RB
6912	2430	4	often	often	RB
6912	2430	5	used	use	VBN
6912	2430	6	on	on	IN
6912	2430	7	plates	plate	NNS
6912	2430	8	containing	contain	VBG
6912	2430	9	crackers	cracker	NNS
6912	2430	10	,	,	,
6912	2430	11	bread	bread	NN
6912	2430	12	,	,	,
6912	2430	13	and	and	CC
6912	2430	14	cakes	cake	NNS
6912	2430	15	.	.	.
6912	2431	1	Baked	baked	JJ
6912	2431	2	potatoes	potato	NNS
6912	2431	3	,	,	,
6912	2431	4	corn	corn	NN
6912	2431	5	,	,	,
6912	2431	6	and	and	CC
6912	2431	7	hot	hot	JJ
6912	2431	8	breads	bread	NNS
6912	2431	9	may	may	MD
6912	2431	10	be	be	VB
6912	2431	11	served	serve	VBN
6912	2431	12	in	in	IN
6912	2431	13	a	a	DT
6912	2431	14	folded	fold	VBN
6912	2431	15	napkin	napkin	NNP
6912	2431	16	.	.	.
6912	2432	1	CHINA	CHINA	NNS
6912	2432	2	AND	and	CC
6912	2432	3	GLASSWARE.--The	glassware.--the	NN
6912	2432	4	term	term	NN
6912	2432	5	"	"	``
6912	2432	6	cover	cover	NN
6912	2432	7	"	"	''
6912	2432	8	means	mean	VBZ
6912	2432	9	the	the	DT
6912	2432	10	space	space	NN
6912	2432	11	,	,	,
6912	2432	12	with	with	IN
6912	2432	13	its	-PRON-	PRP$
6912	2432	14	china	china	NNP
6912	2432	15	,	,	,
6912	2432	16	silver	silver	NN
6912	2432	17	,	,	,
6912	2432	18	and	and	CC
6912	2432	19	glassware	glassware	NNP
6912	2432	20	,	,	,
6912	2432	21	allowed	allow	VBN
6912	2432	22	for	for	IN
6912	2432	23	each	each	DT
6912	2432	24	guest	guest	NN
6912	2432	25	.	.	.
6912	2433	1	At	at	RB
6912	2433	2	least	least	JJS
6912	2433	3	twenty	twenty	CD
6912	2433	4	-	-	HYPH
6912	2433	5	two	two	CD
6912	2433	6	inches	inch	NNS
6912	2433	7	of	of	IN
6912	2433	8	space	space	NN
6912	2433	9	should	should	MD
6912	2433	10	be	be	VB
6912	2433	11	allowed	allow	VBN
6912	2433	12	for	for	IN
6912	2433	13	a	a	DT
6912	2433	14	cover	cover	NN
6912	2433	15	(	(	-LRB-
6912	2433	16	see	see	VB
6912	2433	17	Figure	Figure	NNP
6912	2433	18	33	33	CD
6912	2433	19	)	)	-RRB-
6912	2433	20	.	.	.
6912	2434	1	The	the	DT
6912	2434	2	quantity	quantity	NN
6912	2434	3	of	of	IN
6912	2434	4	china	china	NNP
6912	2434	5	on	on	IN
6912	2434	6	the	the	DT
6912	2434	7	table	table	NN
6912	2434	8	depends	depend	VBZ
6912	2434	9	upon	upon	IN
6912	2434	10	the	the	DT
6912	2434	11	occasion	occasion	NN
6912	2434	12	and	and	CC
6912	2434	13	the	the	DT
6912	2434	14	style	style	NN
6912	2434	15	of	of	IN
6912	2434	16	serving	serve	VBG
6912	2434	17	.	.	.
6912	2435	1	In	in	IN
6912	2435	2	any	any	DT
6912	2435	3	form	form	NN
6912	2435	4	of	of	IN
6912	2435	5	service	service	NN
6912	2435	6	,	,	,
6912	2435	7	the	the	DT
6912	2435	8	first	first	JJ
6912	2435	9	course	course	NN
6912	2435	10	,	,	,
6912	2435	11	if	if	IN
6912	2435	12	cold	cold	JJ
6912	2435	13	,	,	,
6912	2435	14	may	may	MD
6912	2435	15	be	be	VB
6912	2435	16	placed	place	VBN
6912	2435	17	on	on	IN
6912	2435	18	the	the	DT
6912	2435	19	table	table	NN
6912	2435	20	before	before	IN
6912	2435	21	the	the	DT
6912	2435	22	guests	guest	NNS
6912	2435	23	are	be	VBP
6912	2435	24	seated	seat	VBN
6912	2435	25	.	.	.
6912	2436	1	If	if	IN
6912	2436	2	the	the	DT
6912	2436	3	first	first	JJ
6912	2436	4	course	course	NN
6912	2436	5	is	be	VBZ
6912	2436	6	a	a	DT
6912	2436	7	hot	hot	JJ
6912	2436	8	food	food	NN
6912	2436	9	,	,	,
6912	2436	10	it	-PRON-	PRP
6912	2436	11	is	be	VBZ
6912	2436	12	always	always	RB
6912	2436	13	placed	place	VBN
6912	2436	14	on	on	IN
6912	2436	15	the	the	DT
6912	2436	16	table	table	NN
6912	2436	17	after	after	IN
6912	2436	18	the	the	DT
6912	2436	19	guests	guest	NNS
6912	2436	20	are	be	VBP
6912	2436	21	seated	seat	VBN
6912	2436	22	.	.	.
6912	2437	1	For	for	IN
6912	2437	2	informal	informal	JJ
6912	2437	3	occasions	occasion	NNS
6912	2437	4	,	,	,
6912	2437	5	and	and	CC
6912	2437	6	sometimes	sometimes	RB
6912	2437	7	for	for	IN
6912	2437	8	formal	formal	JJ
6912	2437	9	occasions	occasion	NNS
6912	2437	10	,	,	,
6912	2437	11	the	the	DT
6912	2437	12	bread	bread	NN
6912	2437	13	-	-	HYPH
6912	2437	14	and-	and-	NN
6912	2437	15	butter	butter	NN
6912	2437	16	plate	plate	NN
6912	2437	17	is	be	VBZ
6912	2437	18	used	use	VBN
6912	2437	19	.	.	.
6912	2438	1	It	-PRON-	PRP
6912	2438	2	is	be	VBZ
6912	2438	3	placed	place	VBN
6912	2438	4	beyond	beyond	IN
6912	2438	5	the	the	DT
6912	2438	6	tines	tine	NNS
6912	2438	7	of	of	IN
6912	2438	8	the	the	DT
6912	2438	9	fork	fork	NN
6912	2438	10	.	.	.
6912	2439	1	Glasses	glass	NNS
6912	2439	2	are	be	VBP
6912	2439	3	placed	place	VBN
6912	2439	4	beyond	beyond	IN
6912	2439	5	the	the	DT
6912	2439	6	tip	tip	NN
6912	2439	7	of	of	IN
6912	2439	8	the	the	DT
6912	2439	9	knife	knife	NN
6912	2439	10	.	.	.
6912	2440	1	A	a	DT
6912	2440	2	sugar	sugar	NN
6912	2440	3	bowl	bowl	NN
6912	2440	4	and	and	CC
6912	2440	5	cream	cream	NN
6912	2440	6	pitcher	pitcher	NN
6912	2440	7	,	,	,
6912	2440	8	salts	salt	NNS
6912	2440	9	,	,	,
6912	2440	10	peppers	pepper	NNS
6912	2440	11	,	,	,
6912	2440	12	etc	etc	FW
6912	2440	13	.	.	.
6912	2440	14	,	,	,
6912	2440	15	may	may	MD
6912	2440	16	also	also	RB
6912	2440	17	be	be	VB
6912	2440	18	placed	place	VBN
6912	2440	19	on	on	IN
6912	2440	20	the	the	DT
6912	2440	21	table	table	NN
6912	2440	22	.	.	.
6912	2441	1	A	a	DT
6912	2441	2	salt	salt	NN
6912	2441	3	and	and	CC
6912	2441	4	a	a	DT
6912	2441	5	pepper	pepper	NN
6912	2441	6	shaker	shaker	NN
6912	2441	7	should	should	MD
6912	2441	8	be	be	VB
6912	2441	9	placed	place	VBN
6912	2441	10	so	so	IN
6912	2441	11	as	as	IN
6912	2441	12	to	to	TO
6912	2441	13	be	be	VB
6912	2441	14	accessible	accessible	JJ
6912	2441	15	to	to	IN
6912	2441	16	each	each	DT
6912	2441	17	two	two	CD
6912	2441	18	covers	cover	NNS
6912	2441	19	.	.	.
6912	2442	1	Dishes	dish	NNS
6912	2442	2	containing	contain	VBG
6912	2442	3	olives	olive	NNS
6912	2442	4	or	or	CC
6912	2442	5	nuts	nut	NNS
6912	2442	6	are	be	VBP
6912	2442	7	sometimes	sometimes	RB
6912	2442	8	placed	place	VBN
6912	2442	9	on	on	IN
6912	2442	10	the	the	DT
6912	2442	11	table	table	NN
6912	2442	12	before	before	IN
6912	2442	13	the	the	DT
6912	2442	14	guests	guest	NNS
6912	2442	15	are	be	VBP
6912	2442	16	seated	seat	VBN
6912	2442	17	.	.	.
6912	2443	1	For	for	IN
6912	2443	2	breakfast	breakfast	NN
6912	2443	3	,	,	,
6912	2443	4	the	the	DT
6912	2443	5	coffeepot	coffeepot	NN
6912	2443	6	,	,	,
6912	2443	7	hot	hot	JJ
6912	2443	8	-	-	HYPH
6912	2443	9	water	water	NN
6912	2443	10	pitcher	pitcher	NN
6912	2443	11	,	,	,
6912	2443	12	milk	milk	NN
6912	2443	13	and	and	CC
6912	2443	14	cream	cream	NN
6912	2443	15	pitchers	pitcher	NNS
6912	2443	16	,	,	,
6912	2443	17	spoon	spoon	NN
6912	2443	18	tray	tray	NN
6912	2443	19	,	,	,
6912	2443	20	and	and	CC
6912	2443	21	cups	cup	NNS
6912	2443	22	and	and	CC
6912	2443	23	saucers	saucer	NNS
6912	2443	24	may	may	MD
6912	2443	25	be	be	VB
6912	2443	26	placed	place	VBN
6912	2443	27	so	so	IN
6912	2443	28	as	as	IN
6912	2443	29	to	to	TO
6912	2443	30	form	form	VB
6912	2443	31	a	a	DT
6912	2443	32	semicircle	semicircle	NN
6912	2443	33	about	about	IN
6912	2443	34	the	the	DT
6912	2443	35	hostess	hostess	NN
6912	2443	36	's	's	POS
6912	2443	37	place	place	NN
6912	2443	38	.	.	.
6912	2444	1	The	the	DT
6912	2444	2	coffeepot	coffeepot	NN
6912	2444	3	should	should	MD
6912	2444	4	be	be	VB
6912	2444	5	placed	place	VBN
6912	2444	6	at	at	IN
6912	2444	7	the	the	DT
6912	2444	8	right	right	NN
6912	2444	9	,	,	,
6912	2444	10	and	and	CC
6912	2444	11	the	the	DT
6912	2444	12	cups	cup	NNS
6912	2444	13	and	and	CC
6912	2444	14	saucers	saucer	NNS
6912	2444	15	at	at	IN
6912	2444	16	the	the	DT
6912	2444	17	left	left	NN
6912	2444	18	.	.	.
6912	2445	1	If	if	IN
6912	2445	2	tiles	tile	NNS
6912	2445	3	or	or	CC
6912	2445	4	stands	stand	VBZ
6912	2445	5	for	for	IN
6912	2445	6	the	the	DT
6912	2445	7	coffeepot	coffeepot	NN
6912	2445	8	and	and	CC
6912	2445	9	hot	hot	JJ
6912	2445	10	-	-	HYPH
6912	2445	11	water	water	NN
6912	2445	12	pitcher	pitcher	NN
6912	2445	13	are	be	VBP
6912	2445	14	used	use	VBN
6912	2445	15	,	,	,
6912	2445	16	they	-PRON-	PRP
6912	2445	17	should	should	MD
6912	2445	18	also	also	RB
6912	2445	19	be	be	VB
6912	2445	20	a	a	DT
6912	2445	21	part	part	NN
6912	2445	22	of	of	IN
6912	2445	23	the	the	DT
6912	2445	24	table	table	NN
6912	2445	25	service	service	NN
6912	2445	26	.	.	.
6912	2446	1	A	a	DT
6912	2446	2	large	large	JJ
6912	2446	3	tray	tray	NN
6912	2446	4	may	may	MD
6912	2446	5	be	be	VB
6912	2446	6	used	use	VBN
6912	2446	7	to	to	TO
6912	2446	8	hold	hold	VB
6912	2446	9	all	all	DT
6912	2446	10	of	of	IN
6912	2446	11	the	the	DT
6912	2446	12	coffee	coffee	NN
6912	2446	13	service	service	NN
6912	2446	14	.	.	.
6912	2447	1	If	if	IN
6912	2447	2	the	the	DT
6912	2447	3	serving	serving	NN
6912	2447	4	is	be	VBZ
6912	2447	5	to	to	TO
6912	2447	6	be	be	VB
6912	2447	7	done	do	VBN
6912	2447	8	without	without	IN
6912	2447	9	a	a	DT
6912	2447	10	maid	maid	NN
6912	2447	11	,	,	,
6912	2447	12	it	-PRON-	PRP
6912	2447	13	is	be	VBZ
6912	2447	14	advisable	advisable	JJ
6912	2447	15	to	to	TO
6912	2447	16	place	place	VB
6912	2447	17	all	all	PDT
6912	2447	18	the	the	DT
6912	2447	19	china	china	NNP
6912	2447	20	,	,	,
6912	2447	21	glass	glass	NNP
6912	2447	22	,	,	,
6912	2447	23	and	and	CC
6912	2447	24	silver	silver	NN
6912	2447	25	to	to	TO
6912	2447	26	be	be	VB
6912	2447	27	used	use	VBN
6912	2447	28	for	for	IN
6912	2447	29	the	the	DT
6912	2447	30	meal	meal	NN
6912	2447	31	either	either	CC
6912	2447	32	on	on	IN
6912	2447	33	the	the	DT
6912	2447	34	table	table	NN
6912	2447	35	or	or	CC
6912	2447	36	on	on	IN
6912	2447	37	the	the	DT
6912	2447	38	serving	serving	NN
6912	2447	39	table	table	NN
6912	2447	40	.	.	.
6912	2448	1	SILVER.--Convenience	silver.--convenience	NN
6912	2448	2	and	and	CC
6912	2448	3	order	order	NN
6912	2448	4	have	have	VBP
6912	2448	5	determined	determine	VBN
6912	2448	6	the	the	DT
6912	2448	7	customary	customary	JJ
6912	2448	8	way	way	NN
6912	2448	9	of	of	IN
6912	2448	10	placing	place	VBG
6912	2448	11	the	the	DT
6912	2448	12	silver	silver	NN
6912	2448	13	at	at	IN
6912	2448	14	each	each	DT
6912	2448	15	cover	cover	NN
6912	2448	16	.	.	.
6912	2449	1	At	at	IN
6912	2449	2	the	the	DT
6912	2449	3	right	right	NN
6912	2449	4	of	of	IN
6912	2449	5	the	the	DT
6912	2449	6	plates	plate	NNS
6912	2449	7	place	place	VBP
6912	2449	8	the	the	DT
6912	2449	9	knives	knife	NNS
6912	2449	10	,	,	,
6912	2449	11	the	the	DT
6912	2449	12	spoons	spoon	NNS
6912	2449	13	,	,	,
6912	2449	14	and	and	CC
6912	2449	15	the	the	DT
6912	2449	16	forks	fork	NNS
6912	2449	17	that	that	WDT
6912	2449	18	are	be	VBP
6912	2449	19	to	to	TO
6912	2449	20	be	be	VB
6912	2449	21	used	use	VBN
6912	2449	22	without	without	IN
6912	2449	23	knives	knife	NNS
6912	2449	24	(	(	-LRB-
6912	2449	25	as	as	IN
6912	2449	26	for	for	IN
6912	2449	27	oysters	oyster	NNS
6912	2449	28	,	,	,
6912	2449	29	fish	fish	NN
6912	2449	30	,	,	,
6912	2449	31	or	or	CC
6912	2449	32	salad	salad	NN
6912	2449	33	)	)	-RRB-
6912	2449	34	.	.	.
6912	2450	1	At	at	IN
6912	2450	2	the	the	DT
6912	2450	3	left	left	NN
6912	2450	4	,	,	,
6912	2450	5	place	place	VB
6912	2450	6	all	all	PDT
6912	2450	7	the	the	DT
6912	2450	8	forks	fork	NNS
6912	2450	9	that	that	WDT
6912	2450	10	are	be	VBP
6912	2450	11	to	to	TO
6912	2450	12	be	be	VB
6912	2450	13	used	use	VBN
6912	2450	14	with	with	IN
6912	2450	15	knives	knife	NNS
6912	2450	16	.	.	.
6912	2451	1	Many	many	JJ
6912	2451	2	prefer	prefer	VBP
6912	2451	3	,	,	,
6912	2451	4	however	however	RB
6912	2451	5	,	,	,
6912	2451	6	to	to	TO
6912	2451	7	place	place	VB
6912	2451	8	all	all	PDT
6912	2451	9	the	the	DT
6912	2451	10	forks	fork	NNS
6912	2451	11	,	,	,
6912	2451	12	except	except	IN
6912	2451	13	the	the	DT
6912	2451	14	oyster	oyster	JJ
6912	2451	15	fork	fork	NN
6912	2451	16	,	,	,
6912	2451	17	at	at	IN
6912	2451	18	the	the	DT
6912	2451	19	left	left	NN
6912	2451	20	of	of	IN
6912	2451	21	the	the	DT
6912	2451	22	plate	plate	NN
6912	2451	23	.	.	.
6912	2452	1	Enough	enough	JJ
6912	2452	2	silver	silver	NN
6912	2452	3	for	for	IN
6912	2452	4	all	all	DT
6912	2452	5	courses	course	NNS
6912	2452	6	,	,	,
6912	2452	7	except	except	IN
6912	2452	8	the	the	DT
6912	2452	9	dessert	dessert	NN
6912	2452	10	course	course	NN
6912	2452	11	,	,	,
6912	2452	12	is	be	VBZ
6912	2452	13	usually	usually	RB
6912	2452	14	placed	place	VBN
6912	2452	15	on	on	IN
6912	2452	16	the	the	DT
6912	2452	17	table	table	NN
6912	2452	18	;	;	:
6912	2452	19	it	-PRON-	PRP
6912	2452	20	is	be	VBZ
6912	2452	21	permissible	permissible	JJ
6912	2452	22	,	,	,
6912	2452	23	however	however	RB
6912	2452	24	,	,	,
6912	2452	25	to	to	TO
6912	2452	26	place	place	VB
6912	2452	27	the	the	DT
6912	2452	28	silver	silver	NN
6912	2452	29	for	for	IN
6912	2452	30	all	all	DT
6912	2452	31	courses	course	NNS
6912	2452	32	.	.	.
6912	2453	1	If	if	IN
6912	2453	2	the	the	DT
6912	2453	3	silver	silver	NN
6912	2453	4	for	for	IN
6912	2453	5	any	any	DT
6912	2453	6	course	course	NN
6912	2453	7	is	be	VBZ
6912	2453	8	not	not	RB
6912	2453	9	placed	place	VBN
6912	2453	10	on	on	IN
6912	2453	11	the	the	DT
6912	2453	12	table	table	NN
6912	2453	13	before	before	IN
6912	2453	14	the	the	DT
6912	2453	15	meal	meal	NN
6912	2453	16	is	be	VBZ
6912	2453	17	announced	announce	VBN
6912	2453	18	,	,	,
6912	2453	19	it	-PRON-	PRP
6912	2453	20	may	may	MD
6912	2453	21	be	be	VB
6912	2453	22	brought	bring	VBN
6912	2453	23	in	in	RP
6912	2453	24	on	on	IN
6912	2453	25	a	a	DT
6912	2453	26	tray	tray	NN
6912	2453	27	and	and	CC
6912	2453	28	placed	place	VBN
6912	2453	29	at	at	IN
6912	2453	30	each	each	DT
6912	2453	31	cover	cover	NN
6912	2453	32	just	just	RB
6912	2453	33	before	before	IN
6912	2453	34	serving	serve	VBG
6912	2453	35	the	the	DT
6912	2453	36	course	course	NN
6912	2453	37	;	;	:
6912	2453	38	or	or	CC
6912	2453	39	it	-PRON-	PRP
6912	2453	40	may	may	MD
6912	2453	41	be	be	VB
6912	2453	42	laid	lay	VBN
6912	2453	43	on	on	IN
6912	2453	44	each	each	DT
6912	2453	45	serving	serve	VBG
6912	2453	46	dish	dish	NN
6912	2453	47	of	of	IN
6912	2453	48	the	the	DT
6912	2453	49	course	course	NN
6912	2453	50	.	.	.
6912	2454	1	While	while	IN
6912	2454	2	a	a	DT
6912	2454	3	general	general	JJ
6912	2454	4	rule	rule	NN
6912	2454	5	for	for	IN
6912	2454	6	laying	lay	VBG
6912	2454	7	silver	silver	NN
6912	2454	8	is	be	VBZ
6912	2454	9	to	to	TO
6912	2454	10	place	place	VB
6912	2454	11	each	each	DT
6912	2454	12	piece	piece	NN
6912	2454	13	at	at	IN
6912	2454	14	each	each	DT
6912	2454	15	cover	cover	NN
6912	2454	16	in	in	IN
6912	2454	17	the	the	DT
6912	2454	18	order	order	NN
6912	2454	19	of	of	IN
6912	2454	20	its	-PRON-	PRP$
6912	2454	21	use	use	NN
6912	2454	22	,	,	,
6912	2454	23	_	_	NNP
6912	2454	24	the	the	DT
6912	2454	25	knives	knife	NNS
6912	2454	26	are	be	VBP
6912	2454	27	usually	usually	RB
6912	2454	28	all	all	DT
6912	2454	29	grouped	group	VBN
6912	2454	30	together	together	RB
6912	2454	31	at	at	IN
6912	2454	32	the	the	DT
6912	2454	33	right	right	NN
6912	2454	34	of	of	IN
6912	2454	35	the	the	DT
6912	2454	36	plate	plate	NN
6912	2454	37	and	and	CC
6912	2454	38	the	the	DT
6912	2454	39	spoons	spoon	NNS
6912	2454	40	laid	lay	VBN
6912	2454	41	together	together	RB
6912	2454	42	at	at	IN
6912	2454	43	the	the	DT
6912	2454	44	right	right	NN
6912	2454	45	of	of	IN
6912	2454	46	the	the	DT
6912	2454	47	knives	knife	NNS
6912	2454	48	.	.	.
6912	2454	49	_	_	NNP
6912	2454	50	It	-PRON-	PRP
6912	2454	51	is	be	VBZ
6912	2454	52	advisable	advisable	JJ
6912	2454	53	,	,	,
6912	2454	54	however	however	RB
6912	2454	55	,	,	,
6912	2454	56	to	to	TO
6912	2454	57	place	place	VB
6912	2454	58	the	the	DT
6912	2454	59	spoons	spoon	NNS
6912	2454	60	and	and	CC
6912	2454	61	knives	knife	NNS
6912	2454	62	in	in	IN
6912	2454	63	the	the	DT
6912	2454	64	order	order	NN
6912	2454	65	of	of	IN
6912	2454	66	their	-PRON-	PRP$
6912	2454	67	use	use	NN
6912	2454	68	,	,	,
6912	2454	69	_	_	NNP
6912	2454	70	i.e.	i.e.	FW
6912	2454	71	_	_	NNP
6912	2454	72	place	place	NN
6912	2454	73	the	the	DT
6912	2454	74	spoon	spoon	NN
6912	2454	75	that	that	WDT
6912	2454	76	is	be	VBZ
6912	2454	77	to	to	TO
6912	2454	78	be	be	VB
6912	2454	79	used	use	VBN
6912	2454	80	first	first	RB
6912	2454	81	farthest	farthest	VB
6912	2454	82	to	to	IN
6912	2454	83	the	the	DT
6912	2454	84	right	right	NN
6912	2454	85	and	and	CC
6912	2454	86	the	the	DT
6912	2454	87	knife	knife	NN
6912	2454	88	that	that	WDT
6912	2454	89	is	be	VBZ
6912	2454	90	to	to	TO
6912	2454	91	be	be	VB
6912	2454	92	used	use	VBN
6912	2454	93	first	first	RB
6912	2454	94	,	,	,
6912	2454	95	farthest	farthest	VB
6912	2454	96	to	to	IN
6912	2454	97	the	the	DT
6912	2454	98	right	right	NN
6912	2454	99	of	of	IN
6912	2454	100	the	the	DT
6912	2454	101	group	group	NN
6912	2454	102	of	of	IN
6912	2454	103	knives	knife	NNS
6912	2454	104	.	.	.
6912	2455	1	Since	since	IN
6912	2455	2	only	only	JJ
6912	2455	3	forks	fork	NNS
6912	2455	4	are	be	VBP
6912	2455	5	placed	place	VBN
6912	2455	6	at	at	IN
6912	2455	7	the	the	DT
6912	2455	8	left	left	NN
6912	2455	9	of	of	IN
6912	2455	10	the	the	DT
6912	2455	11	plate	plate	NN
6912	2455	12	,	,	,
6912	2455	13	they	-PRON-	PRP
6912	2455	14	should	should	MD
6912	2455	15	be	be	VB
6912	2455	16	laid	lay	VBN
6912	2455	17	in	in	IN
6912	2455	18	the	the	DT
6912	2455	19	order	order	NN
6912	2455	20	of	of	IN
6912	2455	21	their	-PRON-	PRP$
6912	2455	22	use	use	NN
6912	2455	23	,	,	,
6912	2455	24	that	that	IN
6912	2455	25	first	first	RB
6912	2455	26	to	to	TO
6912	2455	27	be	be	VB
6912	2455	28	used	use	VBN
6912	2455	29	being	be	VBG
6912	2455	30	placed	place	VBN
6912	2455	31	farthest	farthest	NN
6912	2455	32	to	to	IN
6912	2455	33	the	the	DT
6912	2455	34	left	left	NN
6912	2455	35	(	(	-LRB-
6912	2455	36	see	see	VB
6912	2455	37	Figure	Figure	NNP
6912	2455	38	33	33	CD
6912	2455	39	)	)	-RRB-
6912	2455	40	.	.	.
6912	2456	1	All	all	DT
6912	2456	2	silver	silver	NN
6912	2456	3	should	should	MD
6912	2456	4	be	be	VB
6912	2456	5	placed	place	VBN
6912	2456	6	from	from	IN
6912	2456	7	one	one	CD
6912	2456	8	half	half	NN
6912	2456	9	to	to	IN
6912	2456	10	one	one	CD
6912	2456	11	inch	inch	NN
6912	2456	12	from	from	IN
6912	2456	13	the	the	DT
6912	2456	14	edge	edge	NN
6912	2456	15	of	of	IN
6912	2456	16	the	the	DT
6912	2456	17	table	table	NN
6912	2456	18	;	;	:
6912	2456	19	the	the	DT
6912	2456	20	sharp	sharp	JJ
6912	2456	21	edges	edge	NNS
6912	2456	22	of	of	IN
6912	2456	23	the	the	DT
6912	2456	24	blades	blade	NNS
6912	2456	25	of	of	IN
6912	2456	26	the	the	DT
6912	2456	27	knives	knife	NNS
6912	2456	28	should	should	MD
6912	2456	29	be	be	VB
6912	2456	30	turned	turn	VBN
6912	2456	31	towards	towards	IN
6912	2456	32	the	the	DT
6912	2456	33	plates	plate	NNS
6912	2456	34	;	;	:
6912	2456	35	the	the	DT
6912	2456	36	spoons	spoon	NNS
6912	2456	37	and	and	CC
6912	2456	38	forks	fork	NNS
6912	2456	39	should	should	MD
6912	2456	40	be	be	VB
6912	2456	41	placed	place	VBN
6912	2456	42	with	with	IN
6912	2456	43	their	-PRON-	PRP$
6912	2456	44	bowls	bowl	NNS
6912	2456	45	and	and	CC
6912	2456	46	tines	tine	NNS
6912	2456	47	turned	turn	VBD
6912	2456	48	up	up	RP
6912	2456	49	.	.	.
6912	2457	1	The	the	DT
6912	2457	2	butter	butter	NN
6912	2457	3	spreaders	spreader	NNS
6912	2457	4	may	may	MD
6912	2457	5	be	be	VB
6912	2457	6	laid	lay	VBN
6912	2457	7	across	across	IN
6912	2457	8	the	the	DT
6912	2457	9	bread-	bread-	JJ
6912	2457	10	and	and	CC
6912	2457	11	-	-	HYPH
6912	2457	12	butter	butter	NN
6912	2457	13	plates	plate	NNS
6912	2457	14	.	.	.
6912	2458	1	Generally	generally	RB
6912	2458	2	when	when	WRB
6912	2458	3	soup	soup	NN
6912	2458	4	and	and	CC
6912	2458	5	raw	raw	JJ
6912	2458	6	oysters	oyster	NNS
6912	2458	7	are	be	VBP
6912	2458	8	served	serve	VBN
6912	2458	9	,	,	,
6912	2458	10	the	the	DT
6912	2458	11	oyster	oyster	JJ
6912	2458	12	fork	fork	NN
6912	2458	13	is	be	VBZ
6912	2458	14	laid	lay	VBN
6912	2458	15	across	across	IN
6912	2458	16	the	the	DT
6912	2458	17	soup	soup	NN
6912	2458	18	spoon	spoon	NN
6912	2458	19	.	.	.
6912	2459	1	If	if	IN
6912	2459	2	the	the	DT
6912	2459	3	silver	silver	NN
6912	2459	4	that	that	WDT
6912	2459	5	is	be	VBZ
6912	2459	6	to	to	TO
6912	2459	7	be	be	VB
6912	2459	8	used	use	VBN
6912	2459	9	in	in	IN
6912	2459	10	serving	serve	VBG
6912	2459	11	a	a	DT
6912	2459	12	dish	dish	NN
6912	2459	13	of	of	IN
6912	2459	14	food	food	NN
6912	2459	15	is	be	VBZ
6912	2459	16	placed	place	VBN
6912	2459	17	on	on	IN
6912	2459	18	the	the	DT
6912	2459	19	table	table	NN
6912	2459	20	,	,	,
6912	2459	21	it	-PRON-	PRP
6912	2459	22	should	should	MD
6912	2459	23	be	be	VB
6912	2459	24	laid	lay	VBN
6912	2459	25	_	_	NNP
6912	2459	26	beside	beside	IN
6912	2459	27	_	_	NNP
6912	2459	28	not	not	RB
6912	2459	29	_	_	NNP
6912	2459	30	in	in	IN
6912	2459	31	_	_	NNP
6912	2459	32	the	the	DT
6912	2459	33	dish	dish	NN
6912	2459	34	of	of	IN
6912	2459	35	food	food	NN
6912	2459	36	.	.	.
6912	2460	1	TABLE	TABLE	NNS
6912	2460	2	ACCESSORIES.--A	accessories.--a	CD
6912	2460	3	low	low	JJ
6912	2460	4	bowl	bowl	NN
6912	2460	5	of	of	IN
6912	2460	6	flowers	flower	NNS
6912	2460	7	or	or	CC
6912	2460	8	fruit	fruit	NN
6912	2460	9	,	,	,
6912	2460	10	tastefully	tastefully	RB
6912	2460	11	arranged	arrange	VBN
6912	2460	12	,	,	,
6912	2460	13	makes	make	VBZ
6912	2460	14	a	a	DT
6912	2460	15	pleasing	pleasing	JJ
6912	2460	16	centerpiece	centerpiece	NN
6912	2460	17	.	.	.
6912	2461	1	A	a	DT
6912	2461	2	centerpiece	centerpiece	NN
6912	2461	3	,	,	,
6912	2461	4	however	however	RB
6912	2461	5	,	,	,
6912	2461	6	should	should	MD
6912	2461	7	be	be	VB
6912	2461	8	a	a	DT
6912	2461	9	real	real	JJ
6912	2461	10	source	source	NN
6912	2461	11	of	of	IN
6912	2461	12	pleasure	pleasure	NN
6912	2461	13	;	;	:
6912	2461	14	it	-PRON-	PRP
6912	2461	15	should	should	MD
6912	2461	16	not	not	RB
6912	2461	17	obstruct	obstruct	VB
6912	2461	18	the	the	DT
6912	2461	19	view	view	NN
6912	2461	20	of	of	IN
6912	2461	21	guests	guest	NNS
6912	2461	22	opposite	opposite	JJ
6912	2461	23	(	(	-LRB-
6912	2461	24	see	see	VB
6912	2461	25	Figure	Figure	NNP
6912	2461	26	33	33	CD
6912	2461	27	)	)	-RRB-
6912	2461	28	.	.	.
6912	2462	1	Place	place	NN
6912	2462	2	cards	card	NNS
6912	2462	3	afford	afford	VBP
6912	2462	4	a	a	DT
6912	2462	5	graceful	graceful	JJ
6912	2462	6	means	mean	NNS
6912	2462	7	of	of	IN
6912	2462	8	seating	seat	VBG
6912	2462	9	guests	guest	NNS
6912	2462	10	.	.	.
6912	2463	1	When	when	WRB
6912	2463	2	used	use	VBN
6912	2463	3	,	,	,
6912	2463	4	they	-PRON-	PRP
6912	2463	5	should	should	MD
6912	2463	6	be	be	VB
6912	2463	7	placed	place	VBN
6912	2463	8	on	on	IN
6912	2463	9	the	the	DT
6912	2463	10	napkin	napkin	NN
6912	2463	11	.	.	.
6912	2464	1	Menu	Menu	NNP
6912	2464	2	cards	card	NNS
6912	2464	3	,	,	,
6912	2464	4	sometimes	sometimes	RB
6912	2464	5	used	use	VBN
6912	2464	6	for	for	IN
6912	2464	7	occasional	occasional	JJ
6912	2464	8	dinners	dinner	NNS
6912	2464	9	,	,	,
6912	2464	10	are	be	VBP
6912	2464	11	also	also	RB
6912	2464	12	placed	place	VBN
6912	2464	13	on	on	IN
6912	2464	14	the	the	DT
6912	2464	15	napkin	napkin	NN
6912	2464	16	.	.	.
6912	2465	1	STYLES	style	NNS
6912	2465	2	OF	of	IN
6912	2465	3	SERVING	serve	VBG
6912	2465	4	There	there	EX
6912	2465	5	are	be	VBP
6912	2465	6	several	several	JJ
6912	2465	7	styles	style	NNS
6912	2465	8	of	of	IN
6912	2465	9	serving	serve	VBG
6912	2465	10	:	:	:
6912	2465	11	ENGLISH	ENGLISH	NNP
6912	2465	12	(	(	-LRB-
6912	2465	13	ordinary	ordinary	JJ
6912	2465	14	family	family	NN
6912	2465	15	service).--The	service).--The	NNP
6912	2465	16	foods	food	NNS
6912	2465	17	are	be	VBP
6912	2465	18	served	serve	VBN
6912	2465	19	at	at	IN
6912	2465	20	the	the	DT
6912	2465	21	table	table	NN
6912	2465	22	,	,	,
6912	2465	23	the	the	DT
6912	2465	24	host	host	NN
6912	2465	25	serving	serve	VBG
6912	2465	26	fish	fish	NN
6912	2465	27	,	,	,
6912	2465	28	meat	meat	NN
6912	2465	29	,	,	,
6912	2465	30	and	and	CC
6912	2465	31	vegetables	vegetable	NNS
6912	2465	32	;	;	:
6912	2465	33	the	the	DT
6912	2465	34	hostess	hostess	NN
6912	2465	35	serving	serving	NN
6912	2465	36	soup	soup	NN
6912	2465	37	,	,	,
6912	2465	38	salad	salad	NN
6912	2465	39	,	,	,
6912	2465	40	and	and	CC
6912	2465	41	dessert	dessert	NN
6912	2465	42	;	;	,
6912	2465	43	and	and	CC
6912	2465	44	other	other	JJ
6912	2465	45	members	member	NNS
6912	2465	46	of	of	IN
6912	2465	47	the	the	DT
6912	2465	48	family	family	NN
6912	2465	49	serving	serve	VBG
6912	2465	50	fruit	fruit	NN
6912	2465	51	and	and	CC
6912	2465	52	the	the	DT
6912	2465	53	vegetables	vegetable	NNS
6912	2465	54	that	that	WDT
6912	2465	55	are	be	VBP
6912	2465	56	served	serve	VBN
6912	2465	57	in	in	IN
6912	2465	58	individual	individual	JJ
6912	2465	59	dishes	dish	NNS
6912	2465	60	.	.	.
6912	2466	1	The	the	DT
6912	2466	2	served	serve	VBN
6912	2466	3	dishes	dish	NNS
6912	2466	4	may	may	MD
6912	2466	5	be	be	VB
6912	2466	6	passed	pass	VBN
6912	2466	7	to	to	IN
6912	2466	8	each	each	DT
6912	2466	9	guest	guest	NN
6912	2466	10	by	by	IN
6912	2466	11	the	the	DT
6912	2466	12	maid	maid	NN
6912	2466	13	,	,	,
6912	2466	14	or	or	CC
6912	2466	15	when	when	WRB
6912	2466	16	no	no	DT
6912	2466	17	maid	maid	NN
6912	2466	18	serves	serve	VBZ
6912	2466	19	,	,	,
6912	2466	20	they	-PRON-	PRP
6912	2466	21	may	may	MD
6912	2466	22	be	be	VB
6912	2466	23	passed	pass	VBN
6912	2466	24	from	from	IN
6912	2466	25	one	one	CD
6912	2466	26	person	person	NN
6912	2466	27	to	to	IN
6912	2466	28	another	another	DT
6912	2466	29	.	.	.
6912	2467	1	This	this	DT
6912	2467	2	method	method	NN
6912	2467	3	is	be	VBZ
6912	2467	4	used	use	VBN
6912	2467	5	for	for	IN
6912	2467	6	family	family	NN
6912	2467	7	and	and	CC
6912	2467	8	informal	informal	JJ
6912	2467	9	service	service	NN
6912	2467	10	,	,	,
6912	2467	11	and	and	CC
6912	2467	12	also	also	RB
6912	2467	13	when	when	WRB
6912	2467	14	serving	serve	VBG
6912	2467	15	is	be	VBZ
6912	2467	16	done	do	VBN
6912	2467	17	without	without	IN
6912	2467	18	a	a	DT
6912	2467	19	maid	maid	NN
6912	2467	20	.	.	.
6912	2468	1	RUSSIAN	RUSSIAN	NNP
6912	2468	2	(	(	-LRB-
6912	2468	3	serving	serve	VBG
6912	2468	4	from	from	IN
6912	2468	5	the	the	DT
6912	2468	6	side).--This	side).--this	NN
6912	2468	7	may	may	MD
6912	2468	8	be	be	VB
6912	2468	9	observed	observe	VBN
6912	2468	10	in	in	IN
6912	2468	11	one	one	CD
6912	2468	12	of	of	IN
6912	2468	13	two	two	CD
6912	2468	14	ways	way	NNS
6912	2468	15	:	:	:
6912	2468	16	(	(	-LRB-
6912	2468	17	_	_	NNP
6912	2468	18	a	a	DT
6912	2468	19	_	_	NNP
6912	2468	20	)	)	-RRB-
6912	2468	21	Foods	food	NNS
6912	2468	22	are	be	VBP
6912	2468	23	separated	separate	VBN
6912	2468	24	into	into	IN
6912	2468	25	portions	portion	NNS
6912	2468	26	on	on	IN
6912	2468	27	individual	individual	JJ
6912	2468	28	plates	plate	NNS
6912	2468	29	and	and	CC
6912	2468	30	placed	place	VBN
6912	2468	31	before	before	IN
6912	2468	32	the	the	DT
6912	2468	33	guests	guest	NNS
6912	2468	34	.	.	.
6912	2469	1	(	(	-LRB-
6912	2469	2	_	_	NNP
6912	2469	3	b	b	NNP
6912	2469	4	_	_	NNP
6912	2469	5	)	)	-RRB-
6912	2469	6	Foods	food	NNS
6912	2469	7	are	be	VBP
6912	2469	8	separated	separate	VBN
6912	2469	9	into	into	IN
6912	2469	10	portions	portion	NNS
6912	2469	11	on	on	IN
6912	2469	12	the	the	DT
6912	2469	13	serving	serve	VBG
6912	2469	14	dishes	dish	NNS
6912	2469	15	and	and	CC
6912	2469	16	passed	pass	VBD
6912	2469	17	to	to	IN
6912	2469	18	the	the	DT
6912	2469	19	left	left	NN
6912	2469	20	of	of	IN
6912	2469	21	each	each	DT
6912	2469	22	guest	guest	NN
6912	2469	23	so	so	IN
6912	2469	24	that	that	IN
6912	2469	25	he	-PRON-	PRP
6912	2469	26	may	may	MD
6912	2469	27	help	help	VB
6912	2469	28	himself	-PRON-	PRP
6912	2469	29	,	,	,
6912	2469	30	or	or	CC
6912	2469	31	the	the	DT
6912	2469	32	portions	portion	NNS
6912	2469	33	may	may	MD
6912	2469	34	be	be	VB
6912	2469	35	served	serve	VBN
6912	2469	36	by	by	IN
6912	2469	37	the	the	DT
6912	2469	38	maid	maid	NN
6912	2469	39	.	.	.
6912	2470	1	The	the	DT
6912	2470	2	necessary	necessary	JJ
6912	2470	3	serving	serve	VBG
6912	2470	4	spoon	spoon	NN
6912	2470	5	or	or	CC
6912	2470	6	fork	fork	NN
6912	2470	7	should	should	MD
6912	2470	8	be	be	VB
6912	2470	9	provided	provide	VBN
6912	2470	10	with	with	IN
6912	2470	11	the	the	DT
6912	2470	12	serving	serve	VBG
6912	2470	13	dishes	dish	NNS
6912	2470	14	.	.	.
6912	2471	1	The	the	DT
6912	2471	2	Russian	russian	JJ
6912	2471	3	style	style	NN
6912	2471	4	of	of	IN
6912	2471	5	serving	serve	VBG
6912	2471	6	is	be	VBZ
6912	2471	7	the	the	DT
6912	2471	8	most	most	RBS
6912	2471	9	formal	formal	JJ
6912	2471	10	and	and	CC
6912	2471	11	requires	require	VBZ
6912	2471	12	the	the	DT
6912	2471	13	service	service	NN
6912	2471	14	of	of	IN
6912	2471	15	at	at	RB
6912	2471	16	least	least	RBS
6912	2471	17	one	one	CD
6912	2471	18	maid	maid	NN
6912	2471	19	.	.	.
6912	2472	1	COMPROMISE.--Sometimes	compromise.--sometimes	IN
6912	2472	2	it	-PRON-	PRP
6912	2472	3	is	be	VBZ
6912	2472	4	desirable	desirable	JJ
6912	2472	5	to	to	TO
6912	2472	6	use	use	VB
6912	2472	7	one	one	CD
6912	2472	8	style	style	NN
6912	2472	9	of	of	IN
6912	2472	10	serving	serve	VBG
6912	2472	11	for	for	IN
6912	2472	12	one	one	CD
6912	2472	13	course	course	NN
6912	2472	14	and	and	CC
6912	2472	15	another	another	DT
6912	2472	16	style	style	NN
6912	2472	17	for	for	IN
6912	2472	18	another	another	DT
6912	2472	19	course	course	NN
6912	2472	20	,	,	,
6912	2472	21	as	as	IN
6912	2472	22	the	the	DT
6912	2472	23	Russian	russian	JJ
6912	2472	24	style	style	NN
6912	2472	25	for	for	IN
6912	2472	26	the	the	DT
6912	2472	27	soup	soup	NN
6912	2472	28	course	course	NN
6912	2472	29	,	,	,
6912	2472	30	and	and	CC
6912	2472	31	the	the	DT
6912	2472	32	English	english	JJ
6912	2472	33	style	style	NN
6912	2472	34	for	for	IN
6912	2472	35	the	the	DT
6912	2472	36	meat	meat	NN
6912	2472	37	course	course	NN
6912	2472	38	.	.	.
6912	2473	1	Or	or	CC
6912	2473	2	the	the	DT
6912	2473	3	foods	food	NNS
6912	2473	4	of	of	IN
6912	2473	5	one	one	CD
6912	2473	6	course	course	NN
6912	2473	7	may	may	MD
6912	2473	8	be	be	VB
6912	2473	9	in	in	IN
6912	2473	10	such	such	JJ
6912	2473	11	form	form	NN
6912	2473	12	that	that	WDT
6912	2473	13	it	-PRON-	PRP
6912	2473	14	is	be	VBZ
6912	2473	15	convenient	convenient	JJ
6912	2473	16	to	to	TO
6912	2473	17	follow	follow	VB
6912	2473	18	both	both	DT
6912	2473	19	styles	style	NNS
6912	2473	20	of	of	IN
6912	2473	21	serving	serve	VBG
6912	2473	22	,	,	,
6912	2473	23	as	as	IN
6912	2473	24	meat	meat	NN
6912	2473	25	served	serve	VBD
6912	2473	26	in	in	IN
6912	2473	27	English	english	JJ
6912	2473	28	style	style	NN
6912	2473	29	and	and	CC
6912	2473	30	"	"	``
6912	2473	31	side	side	JJ
6912	2473	32	dishes	dish	NNS
6912	2473	33	"	"	''
6912	2473	34	served	serve	VBN
6912	2473	35	in	in	IN
6912	2473	36	Russian	russian	JJ
6912	2473	37	style	style	NN
6912	2473	38	.	.	.
6912	2474	1	Such	such	JJ
6912	2474	2	style	style	NN
6912	2474	3	of	of	IN
6912	2474	4	serving	serve	VBG
6912	2474	5	is	be	VBZ
6912	2474	6	termed	term	VBN
6912	2474	7	the	the	DT
6912	2474	8	compromise	compromise	NN
6912	2474	9	.	.	.
6912	2475	1	METHODS	methods	JJ
6912	2475	2	OF	of	IN
6912	2475	3	SERVING	serve	VBG
6912	2475	4	WITH	with	IN
6912	2475	5	A	a	DT
6912	2475	6	MAID	maid	NN
6912	2475	7	ESTABLISHED	ESTABLISHED	NNS
6912	2475	8	RULES	rule	NNS
6912	2475	9	FOR	for	IN
6912	2475	10	SERVING.--While	SERVING.--While	VBG
6912	2475	11	each	each	DT
6912	2475	12	hostess	hostess	NN
6912	2475	13	follows	follow	VBZ
6912	2475	14	her	-PRON-	PRP$
6912	2475	15	own	own	JJ
6912	2475	16	inclination	inclination	NN
6912	2475	17	in	in	IN
6912	2475	18	the	the	DT
6912	2475	19	details	detail	NNS
6912	2475	20	of	of	IN
6912	2475	21	serving	serving	NN
6912	2475	22	,	,	,
6912	2475	23	there	there	EX
6912	2475	24	are	be	VBP
6912	2475	25	certain	certain	JJ
6912	2475	26	rules	rule	NNS
6912	2475	27	that	that	WDT
6912	2475	28	are	be	VBP
6912	2475	29	always	always	RB
6912	2475	30	observed	observe	VBN
6912	2475	31	:	:	:
6912	2475	32	Cold	cold	JJ
6912	2475	33	foods	food	NNS
6912	2475	34	are	be	VBP
6912	2475	35	served	serve	VBN
6912	2475	36	on	on	IN
6912	2475	37	cold	cold	JJ
6912	2475	38	dishes	dish	NNS
6912	2475	39	;	;	:
6912	2475	40	hot	hot	JJ
6912	2475	41	foods	food	NNS
6912	2475	42	on	on	IN
6912	2475	43	hot	hot	JJ
6912	2475	44	dishes	dish	NNS
6912	2475	45	.	.	.
6912	2476	1	Dishes	dish	NNS
6912	2476	2	offered	offer	VBD
6912	2476	3	to	to	IN
6912	2476	4	a	a	DT
6912	2476	5	guest	guest	NN
6912	2476	6	are	be	VBP
6912	2476	7	_	_	NNP
6912	2476	8	passed	pass	VBD
6912	2476	9	_	_	NNP
6912	2476	10	to	to	IN
6912	2476	11	the	the	DT
6912	2476	12	left	left	NN
6912	2476	13	of	of	IN
6912	2476	14	the	the	DT
6912	2476	15	guest	guest	NN
6912	2476	16	;	;	:
6912	2476	17	other	other	JJ
6912	2476	18	dishes	dish	NNS
6912	2476	19	are	be	VBP
6912	2476	20	_	_	NNP
6912	2476	21	placed	place	VBN
6912	2476	22	_	_	NNP
6912	2476	23	to	to	IN
6912	2476	24	the	the	DT
6912	2476	25	right	right	NN
6912	2476	26	of	of	IN
6912	2476	27	a	a	DT
6912	2476	28	guest	guest	NN
6912	2476	29	,	,	,
6912	2476	30	except	except	IN
6912	2476	31	when	when	WRB
6912	2476	32	a	a	DT
6912	2476	33	plate	plate	NN
6912	2476	34	is	be	VBZ
6912	2476	35	placed	place	VBN
6912	2476	36	at	at	IN
6912	2476	37	the	the	DT
6912	2476	38	same	same	JJ
6912	2476	39	time	time	NN
6912	2476	40	a	a	DT
6912	2476	41	soiled	soil	VBN
6912	2476	42	or	or	CC
6912	2476	43	served	serve	VBN
6912	2476	44	plate	plate	NN
6912	2476	45	is	be	VBZ
6912	2476	46	removed,--it	removed,--it	NNP
6912	2476	47	is	be	VBZ
6912	2476	48	then	then	RB
6912	2476	49	placed	place	VBN
6912	2476	50	at	at	IN
6912	2476	51	the	the	DT
6912	2476	52	left	left	NN
6912	2476	53	.	.	.
6912	2477	1	Plates	plate	NNS
6912	2477	2	are	be	VBP
6912	2477	3	removed	remove	VBN
6912	2477	4	from	from	IN
6912	2477	5	the	the	DT
6912	2477	6	right	right	NN
6912	2477	7	when	when	WRB
6912	2477	8	possible	possible	JJ
6912	2477	9	.	.	.
6912	2478	1	When	when	WRB
6912	2478	2	the	the	DT
6912	2478	3	Russian	russian	JJ
6912	2478	4	style	style	NN
6912	2478	5	of	of	IN
6912	2478	6	serving	serving	NN
6912	2478	7	is	be	VBZ
6912	2478	8	observed	observe	VBN
6912	2478	9	,	,	,
6912	2478	10	the	the	DT
6912	2478	11	following	follow	VBG
6912	2478	12	plan	plan	NN
6912	2478	13	of	of	IN
6912	2478	14	removing	remove	VBG
6912	2478	15	and	and	CC
6912	2478	16	placing	place	VBG
6912	2478	17	plates	plate	NNS
6912	2478	18	at	at	IN
6912	2478	19	the	the	DT
6912	2478	20	close	close	NN
6912	2478	21	of	of	IN
6912	2478	22	a	a	DT
6912	2478	23	course	course	NN
6912	2478	24	is	be	VBZ
6912	2478	25	followed	follow	VBN
6912	2478	26	:	:	:
6912	2478	27	The	the	DT
6912	2478	28	maid	maid	NN
6912	2478	29	carries	carry	VBZ
6912	2478	30	the	the	DT
6912	2478	31	clean	clean	JJ
6912	2478	32	or	or	CC
6912	2478	33	served	serve	VBD
6912	2478	34	plate	plate	NN
6912	2478	35	of	of	IN
6912	2478	36	the	the	DT
6912	2478	37	following	follow	VBG
6912	2478	38	course	course	NN
6912	2478	39	in	in	IN
6912	2478	40	her	-PRON-	PRP$
6912	2478	41	right	right	JJ
6912	2478	42	hand	hand	NN
6912	2478	43	and	and	CC
6912	2478	44	goes	go	VBZ
6912	2478	45	to	to	IN
6912	2478	46	the	the	DT
6912	2478	47	left	left	NN
6912	2478	48	of	of	IN
6912	2478	49	the	the	DT
6912	2478	50	guest	guest	NN
6912	2478	51	.	.	.
6912	2479	1	She	-PRON-	PRP
6912	2479	2	removes	remove	VBZ
6912	2479	3	the	the	DT
6912	2479	4	soiled	soiled	JJ
6912	2479	5	plate	plate	NN
6912	2479	6	of	of	IN
6912	2479	7	the	the	DT
6912	2479	8	course	course	NN
6912	2479	9	just	just	RB
6912	2479	10	concluded	conclude	VBD
6912	2479	11	with	with	IN
6912	2479	12	her	-PRON-	PRP$
6912	2479	13	left	left	JJ
6912	2479	14	hand	hand	NN
6912	2479	15	and	and	CC
6912	2479	16	then	then	RB
6912	2479	17	places	place	VBZ
6912	2479	18	the	the	DT
6912	2479	19	empty	empty	JJ
6912	2479	20	or	or	CC
6912	2479	21	served	serve	VBD
6912	2479	22	plate	plate	NN
6912	2479	23	before	before	IN
6912	2479	24	the	the	DT
6912	2479	25	guest	guest	NN
6912	2479	26	with	with	IN
6912	2479	27	her	-PRON-	PRP$
6912	2479	28	right	right	JJ
6912	2479	29	hand	hand	NN
6912	2479	30	.	.	.
6912	2480	1	She	-PRON-	PRP
6912	2480	2	then	then	RB
6912	2480	3	goes	go	VBZ
6912	2480	4	to	to	IN
6912	2480	5	the	the	DT
6912	2480	6	kitchen	kitchen	NN
6912	2480	7	or	or	CC
6912	2480	8	pantry	pantry	NN
6912	2480	9	with	with	IN
6912	2480	10	the	the	DT
6912	2480	11	soiled	soiled	JJ
6912	2480	12	plate	plate	NN
6912	2480	13	,	,	,
6912	2480	14	returns	return	VBZ
6912	2480	15	with	with	IN
6912	2480	16	a	a	DT
6912	2480	17	clean	clean	JJ
6912	2480	18	or	or	CC
6912	2480	19	served	served	JJ
6912	2480	20	plate	plate	NN
6912	2480	21	,	,	,
6912	2480	22	and	and	CC
6912	2480	23	proceeds	proceed	VBZ
6912	2480	24	as	as	IN
6912	2480	25	before	before	RB
6912	2480	26	.	.	.
6912	2481	1	In	in	IN
6912	2481	2	following	follow	VBG
6912	2481	3	the	the	DT
6912	2481	4	English	english	JJ
6912	2481	5	style	style	NN
6912	2481	6	in	in	IN
6912	2481	7	serving	serve	VBG
6912	2481	8	plates	plate	NNS
6912	2481	9	,	,	,
6912	2481	10	the	the	DT
6912	2481	11	maid	maid	NNP
6912	2481	12	first	first	RB
6912	2481	13	places	place	VBZ
6912	2481	14	the	the	DT
6912	2481	15	dish	dish	NN
6912	2481	16	to	to	TO
6912	2481	17	be	be	VB
6912	2481	18	served	serve	VBN
6912	2481	19	(	(	-LRB-
6912	2481	20	the	the	DT
6912	2481	21	platter	platter	NN
6912	2481	22	of	of	IN
6912	2481	23	meat	meat	NN
6912	2481	24	,	,	,
6912	2481	25	for	for	IN
6912	2481	26	example	example	NN
6912	2481	27	)	)	-RRB-
6912	2481	28	in	in	IN
6912	2481	29	front	front	NN
6912	2481	30	of	of	IN
6912	2481	31	the	the	DT
6912	2481	32	host	host	NN
6912	2481	33	.	.	.
6912	2482	1	Then	then	RB
6912	2482	2	an	an	DT
6912	2482	3	empty	empty	JJ
6912	2482	4	plate	plate	NN
6912	2482	5	is	be	VBZ
6912	2482	6	placed	place	VBN
6912	2482	7	before	before	IN
6912	2482	8	the	the	DT
6912	2482	9	host	host	NN
6912	2482	10	.	.	.
6912	2483	1	The	the	DT
6912	2483	2	maid	maid	NN
6912	2483	3	then	then	RB
6912	2483	4	gets	get	VBZ
6912	2483	5	another	another	DT
6912	2483	6	clean	clean	JJ
6912	2483	7	plate	plate	NN
6912	2483	8	,	,	,
6912	2483	9	returns	return	VBZ
6912	2483	10	to	to	IN
6912	2483	11	the	the	DT
6912	2483	12	left	left	NN
6912	2483	13	of	of	IN
6912	2483	14	the	the	DT
6912	2483	15	host	host	NN
6912	2483	16	,	,	,
6912	2483	17	takes	take	VBZ
6912	2483	18	up	up	RP
6912	2483	19	the	the	DT
6912	2483	20	served	served	JJ
6912	2483	21	plate	plate	NN
6912	2483	22	in	in	IN
6912	2483	23	her	-PRON-	PRP$
6912	2483	24	left	left	JJ
6912	2483	25	hand	hand	NN
6912	2483	26	,	,	,
6912	2483	27	and	and	CC
6912	2483	28	places	place	VBZ
6912	2483	29	the	the	DT
6912	2483	30	empty	empty	JJ
6912	2483	31	plate	plate	NN
6912	2483	32	before	before	IN
6912	2483	33	him	-PRON-	PRP
6912	2483	34	.	.	.
6912	2484	1	She	-PRON-	PRP
6912	2484	2	then	then	RB
6912	2484	3	places	place	VBZ
6912	2484	4	the	the	DT
6912	2484	5	served	served	JJ
6912	2484	6	plate	plate	NN
6912	2484	7	before	before	IN
6912	2484	8	one	one	CD
6912	2484	9	of	of	IN
6912	2484	10	the	the	DT
6912	2484	11	guests	guest	NNS
6912	2484	12	from	from	IN
6912	2484	13	the	the	DT
6912	2484	14	right	right	JJ
6912	2484	15	side	side	NN
6912	2484	16	.	.	.
6912	2485	1	Again	again	RB
6912	2485	2	she	-PRON-	PRP
6912	2485	3	goes	go	VBZ
6912	2485	4	to	to	IN
6912	2485	5	the	the	DT
6912	2485	6	left	left	NN
6912	2485	7	of	of	IN
6912	2485	8	the	the	DT
6912	2485	9	host	host	NN
6912	2485	10	,	,	,
6912	2485	11	places	place	VBZ
6912	2485	12	a	a	DT
6912	2485	13	plate	plate	NN
6912	2485	14	before	before	IN
6912	2485	15	him	-PRON-	PRP
6912	2485	16	,	,	,
6912	2485	17	and	and	CC
6912	2485	18	proceeds	proceed	VBZ
6912	2485	19	as	as	IN
6912	2485	20	before	before	RB
6912	2485	21	.	.	.
6912	2486	1	At	at	IN
6912	2486	2	the	the	DT
6912	2486	3	end	end	NN
6912	2486	4	of	of	IN
6912	2486	5	a	a	DT
6912	2486	6	course	course	NN
6912	2486	7	,	,	,
6912	2486	8	remove	remove	VB
6912	2486	9	the	the	DT
6912	2486	10	dishes	dish	NNS
6912	2486	11	of	of	IN
6912	2486	12	each	each	DT
6912	2486	13	cover	cover	NN
6912	2486	14	,	,	,
6912	2486	15	then	then	RB
6912	2486	16	such	such	JJ
6912	2486	17	dishes	dish	NNS
6912	2486	18	as	as	IN
6912	2486	19	the	the	DT
6912	2486	20	platters	platter	NNS
6912	2486	21	and	and	CC
6912	2486	22	tureens	tureen	NNS
6912	2486	23	,	,	,
6912	2486	24	and	and	CC
6912	2486	25	finally	finally	RB
6912	2486	26	the	the	DT
6912	2486	27	crumbs	crumb	NNS
6912	2486	28	.	.	.
6912	2487	1	All	all	DT
6912	2487	2	dishes	dish	NNS
6912	2487	3	belonging	belong	VBG
6912	2487	4	to	to	IN
6912	2487	5	a	a	DT
6912	2487	6	particular	particular	JJ
6912	2487	7	course	course	NN
6912	2487	8	should	should	MD
6912	2487	9	be	be	VB
6912	2487	10	removed	remove	VBN
6912	2487	11	at	at	IN
6912	2487	12	the	the	DT
6912	2487	13	end	end	NN
6912	2487	14	of	of	IN
6912	2487	15	that	that	DT
6912	2487	16	course	course	NN
6912	2487	17	.	.	.
6912	2488	1	Soiled	soiled	JJ
6912	2488	2	dishes	dish	NNS
6912	2488	3	are	be	VBP
6912	2488	4	always	always	RB
6912	2488	5	unsightly	unsightly	RB
6912	2488	6	;	;	:
6912	2488	7	hence	hence	RB
6912	2488	8	care	care	VB
6912	2488	9	should	should	MD
6912	2488	10	be	be	VB
6912	2488	11	taken	take	VBN
6912	2488	12	to	to	TO
6912	2488	13	remove	remove	VB
6912	2488	14	them	-PRON-	PRP
6912	2488	15	in	in	IN
6912	2488	16	the	the	DT
6912	2488	17	neatest	neat	JJS
6912	2488	18	way	way	NN
6912	2488	19	.	.	.
6912	2489	1	Plates	plate	NNS
6912	2489	2	should	should	MD
6912	2489	3	not	not	RB
6912	2489	4	be	be	VB
6912	2489	5	piled	pile	VBN
6912	2489	6	on	on	IN
6912	2489	7	top	top	NN
6912	2489	8	of	of	IN
6912	2489	9	one	one	NN
6912	2489	10	another	another	DT
6912	2489	11	.	.	.
6912	2490	1	When	when	WRB
6912	2490	2	the	the	DT
6912	2490	3	dinner	dinner	NN
6912	2490	4	plate	plate	NN
6912	2490	5	,	,	,
6912	2490	6	the	the	DT
6912	2490	7	bread	bread	NN
6912	2490	8	-	-	HYPH
6912	2490	9	and	and	CC
6912	2490	10	-	-	HYPH
6912	2490	11	butter	butter	NN
6912	2490	12	plate	plate	NN
6912	2490	13	,	,	,
6912	2490	14	and	and	CC
6912	2490	15	the	the	DT
6912	2490	16	side	side	NN
6912	2490	17	dishes	dish	NNS
6912	2490	18	are	be	VBP
6912	2490	19	to	to	TO
6912	2490	20	be	be	VB
6912	2490	21	removed	remove	VBN
6912	2490	22	,	,	,
6912	2490	23	the	the	DT
6912	2490	24	smaller	small	JJR
6912	2490	25	dishes	dish	NNS
6912	2490	26	(	(	-LRB-
6912	2490	27	bread	bread	NN
6912	2490	28	-	-	HYPH
6912	2490	29	and	and	CC
6912	2490	30	-	-	HYPH
6912	2490	31	butter	butter	NN
6912	2490	32	plates	plate	NNS
6912	2490	33	and	and	CC
6912	2490	34	side	side	NN
6912	2490	35	dishes	dish	NNS
6912	2490	36	)	)	-RRB-
6912	2490	37	should	should	MD
6912	2490	38	be	be	VB
6912	2490	39	removed	remove	VBN
6912	2490	40	on	on	IN
6912	2490	41	the	the	DT
6912	2490	42	serving	serve	VBG
6912	2490	43	tray	tray	NN
6912	2490	44	.	.	.
6912	2491	1	The	the	DT
6912	2491	2	larger	large	JJR
6912	2491	3	plates	plate	NNS
6912	2491	4	may	may	MD
6912	2491	5	be	be	VB
6912	2491	6	removed	remove	VBN
6912	2491	7	one	one	CD
6912	2491	8	at	at	IN
6912	2491	9	a	a	DT
6912	2491	10	time	time	NN
6912	2491	11	,	,	,
6912	2491	12	and	and	CC
6912	2491	13	an	an	DT
6912	2491	14	empty	empty	JJ
6912	2491	15	or	or	CC
6912	2491	16	service	service	NN
6912	2491	17	plate	plate	NN
6912	2491	18	may	may	MD
6912	2491	19	be	be	VB
6912	2491	20	put	put	VBN
6912	2491	21	in	in	IN
6912	2491	22	the	the	DT
6912	2491	23	place	place	NN
6912	2491	24	of	of	IN
6912	2491	25	each	each	DT
6912	2491	26	.	.	.
6912	2492	1	If	if	IN
6912	2492	2	no	no	DT
6912	2492	3	empty	empty	JJ
6912	2492	4	or	or	CC
6912	2492	5	service	service	NN
6912	2492	6	plate	plate	NN
6912	2492	7	is	be	VBZ
6912	2492	8	to	to	TO
6912	2492	9	be	be	VB
6912	2492	10	placed	place	VBN
6912	2492	11	for	for	IN
6912	2492	12	the	the	DT
6912	2492	13	next	next	JJ
6912	2492	14	course	course	NN
6912	2492	15	,	,	,
6912	2492	16	two	two	CD
6912	2492	17	soiled	soiled	JJ
6912	2492	18	plates	plate	NNS
6912	2492	19	may	may	MD
6912	2492	20	be	be	VB
6912	2492	21	removed	remove	VBN
6912	2492	22	at	at	IN
6912	2492	23	the	the	DT
6912	2492	24	same	same	JJ
6912	2492	25	time	time	NN
6912	2492	26	,	,	,
6912	2492	27	one	one	CD
6912	2492	28	in	in	IN
6912	2492	29	each	each	DT
6912	2492	30	hand	hand	NN
6912	2492	31	.	.	.
6912	2493	1	USE	use	NN
6912	2493	2	OF	of	IN
6912	2493	3	THE	the	DT
6912	2493	4	BUFFET	BUFFET	NNP
6912	2493	5	AND	and	CC
6912	2493	6	SERVING	serve	VBG
6912	2493	7	TABLE.--Many	table.--many	NN
6912	2493	8	dining	dining	NN
6912	2493	9	rooms	room	NNS
6912	2493	10	have	have	VBP
6912	2493	11	both	both	CC
6912	2493	12	a	a	DT
6912	2493	13	buffet	buffet	NN
6912	2493	14	and	and	CC
6912	2493	15	serving	serve	VBG
6912	2493	16	table	table	NN
6912	2493	17	.	.	.
6912	2494	1	When	when	WRB
6912	2494	2	such	such	JJ
6912	2494	3	is	be	VBZ
6912	2494	4	the	the	DT
6912	2494	5	case	case	NN
6912	2494	6	the	the	DT
6912	2494	7	serving	serve	VBG
6912	2494	8	table	table	NN
6912	2494	9	is	be	VBZ
6912	2494	10	used	use	VBN
6912	2494	11	for	for	IN
6912	2494	12	holding	hold	VBG
6912	2494	13	the	the	DT
6912	2494	14	dishes	dish	NNS
6912	2494	15	and	and	CC
6912	2494	16	foods	food	NNS
6912	2494	17	that	that	WDT
6912	2494	18	are	be	VBP
6912	2494	19	used	use	VBN
6912	2494	20	in	in	IN
6912	2494	21	serving	serve	VBG
6912	2494	22	the	the	DT
6912	2494	23	meal	meal	NN
6912	2494	24	,	,	,
6912	2494	25	such	such	JJ
6912	2494	26	as	as	IN
6912	2494	27	dessert	dessert	NN
6912	2494	28	plates	plate	NNS
6912	2494	29	,	,	,
6912	2494	30	creamer	creamer	NN
6912	2494	31	and	and	CC
6912	2494	32	sugar	sugar	NN
6912	2494	33	,	,	,
6912	2494	34	plate	plate	NN
6912	2494	35	of	of	IN
6912	2494	36	bread	bread	NN
6912	2494	37	,	,	,
6912	2494	38	etc	etc	FW
6912	2494	39	.	.	.
6912	2495	1	;	;	:
6912	2495	2	the	the	DT
6912	2495	3	buffet	buffet	NN
6912	2495	4	is	be	VBZ
6912	2495	5	used	use	VBN
6912	2495	6	for	for	IN
6912	2495	7	holding	hold	VBG
6912	2495	8	dishes	dish	NNS
6912	2495	9	that	that	WDT
6912	2495	10	are	be	VBP
6912	2495	11	used	use	VBN
6912	2495	12	occasionally	occasionally	RB
6912	2495	13	,	,	,
6912	2495	14	such	such	JJ
6912	2495	15	as	as	IN
6912	2495	16	the	the	DT
6912	2495	17	coffee	coffee	NN
6912	2495	18	service	service	NN
6912	2495	19	,	,	,
6912	2495	20	chafing	chafe	VBG
6912	2495	21	dish	dish	NN
6912	2495	22	,	,	,
6912	2495	23	etc	etc	FW
6912	2495	24	.	.	.
6912	2496	1	Accidents	accident	NNS
6912	2496	2	at	at	IN
6912	2496	3	the	the	DT
6912	2496	4	table	table	NN
6912	2496	5	may	may	MD
6912	2496	6	be	be	VB
6912	2496	7	quickly	quickly	RB
6912	2496	8	remedied	remedie	VBN
6912	2496	9	,	,	,
6912	2496	10	if	if	IN
6912	2496	11	extra	extra	JJ
6912	2496	12	silver	silver	NN
6912	2496	13	and	and	CC
6912	2496	14	a	a	DT
6912	2496	15	soft	soft	JJ
6912	2496	16	(	(	-LRB-
6912	2496	17	_	_	NNP
6912	2496	18	i.e.	i.e.	FW
6912	2496	19	_	_	NNP
6912	2496	20	unfolded	unfold	VBD
6912	2496	21	)	)	-RRB-
6912	2496	22	napkin	napkin	NNP
6912	2496	23	are	be	VBP
6912	2496	24	placed	place	VBN
6912	2496	25	on	on	IN
6912	2496	26	the	the	DT
6912	2496	27	serving	serve	VBG
6912	2496	28	table	table	NN
6912	2496	29	before	before	IN
6912	2496	30	the	the	DT
6912	2496	31	meal	meal	NN
6912	2496	32	is	be	VBZ
6912	2496	33	announced	announce	VBN
6912	2496	34	.	.	.
6912	2497	1	USE	use	NN
6912	2497	2	OF	of	IN
6912	2497	3	THE	the	DT
6912	2497	4	SERVING	serving	NN
6912	2497	5	TRAY.--The	TRAY.--The	``
6912	2497	6	serving	serve	VBG
6912	2497	7	tray	tray	NN
6912	2497	8	should	should	MD
6912	2497	9	be	be	VB
6912	2497	10	used	use	VBN
6912	2497	11	for	for	IN
6912	2497	12	carrying	carry	VBG
6912	2497	13	all	all	DT
6912	2497	14	silver	silver	NN
6912	2497	15	.	.	.
6912	2498	1	It	-PRON-	PRP
6912	2498	2	should	should	MD
6912	2498	3	also	also	RB
6912	2498	4	be	be	VB
6912	2498	5	used	use	VBN
6912	2498	6	for	for	IN
6912	2498	7	small	small	JJ
6912	2498	8	dishes	dish	NNS
6912	2498	9	,	,	,
6912	2498	10	such	such	JJ
6912	2498	11	as	as	IN
6912	2498	12	preserves	preserve	NNS
6912	2498	13	,	,	,
6912	2498	14	olives	olive	NNS
6912	2498	15	,	,	,
6912	2498	16	sauces	sauce	NNS
6912	2498	17	,	,	,
6912	2498	18	and	and	CC
6912	2498	19	for	for	IN
6912	2498	20	the	the	DT
6912	2498	21	creamer	creamer	NN
6912	2498	22	and	and	CC
6912	2498	23	sugar	sugar	NN
6912	2498	24	,	,	,
6912	2498	25	and	and	CC
6912	2498	26	the	the	DT
6912	2498	27	cups	cup	NNS
6912	2498	28	and	and	CC
6912	2498	29	saucers	saucer	NNS
6912	2498	30	.	.	.
6912	2499	1	In	in	IN
6912	2499	2	passing	pass	VBG
6912	2499	3	large	large	JJ
6912	2499	4	dishes	dish	NNS
6912	2499	5	,	,	,
6912	2499	6	such	such	JJ
6912	2499	7	as	as	IN
6912	2499	8	plates	plate	NNS
6912	2499	9	,	,	,
6912	2499	10	platters	platter	NNS
6912	2499	11	,	,	,
6912	2499	12	and	and	CC
6912	2499	13	tureens	tureen	NNS
6912	2499	14	,	,	,
6912	2499	15	use	use	VB
6912	2499	16	a	a	DT
6912	2499	17	folded	fold	VBN
6912	2499	18	napkin	napkin	NN
6912	2499	19	underneath	underneath	IN
6912	2499	20	the	the	DT
6912	2499	21	dishes	dish	NNS
6912	2499	22	instead	instead	RB
6912	2499	23	of	of	IN
6912	2499	24	a	a	DT
6912	2499	25	tray	tray	NN
6912	2499	26	.	.	.
6912	2500	1	REMOVING	remove	VBG
6912	2500	2	THE	the	DT
6912	2500	3	CRUMBS	crumbs	NN
6912	2500	4	FROM	from	IN
6912	2500	5	THE	the	DT
6912	2500	6	TABLE.--For	table.--for	NN
6912	2500	7	a	a	DT
6912	2500	8	table	table	NN
6912	2500	9	with	with	IN
6912	2500	10	a	a	DT
6912	2500	11	cloth	cloth	NN
6912	2500	12	,	,	,
6912	2500	13	the	the	DT
6912	2500	14	crumb	crumb	JJ
6912	2500	15	tray	tray	NN
6912	2500	16	and	and	CC
6912	2500	17	scraper	scraper	NN
6912	2500	18	,	,	,
6912	2500	19	or	or	CC
6912	2500	20	better	well	JJR
6912	2500	21	,	,	,
6912	2500	22	a	a	DT
6912	2500	23	plate	plate	NN
6912	2500	24	and	and	CC
6912	2500	25	folded	fold	VBN
6912	2500	26	napkin	napkin	NNP
6912	2500	27	are	be	VBP
6912	2500	28	used	use	VBN
6912	2500	29	to	to	TO
6912	2500	30	remove	remove	VB
6912	2500	31	the	the	DT
6912	2500	32	crumbs	crumb	NNS
6912	2500	33	.	.	.
6912	2501	1	A	a	DT
6912	2501	2	brush	brush	NN
6912	2501	3	is	be	VBZ
6912	2501	4	not	not	RB
6912	2501	5	desirable	desirable	JJ
6912	2501	6	for	for	IN
6912	2501	7	"	"	``
6912	2501	8	crumbing	crumb	VBG
6912	2501	9	"	"	''
6912	2501	10	the	the	DT
6912	2501	11	table	table	NN
6912	2501	12	.	.	.
6912	2502	1	For	for	IN
6912	2502	2	a	a	DT
6912	2502	3	table	table	NN
6912	2502	4	without	without	IN
6912	2502	5	a	a	DT
6912	2502	6	cloth	cloth	NN
6912	2502	7	,	,	,
6912	2502	8	the	the	DT
6912	2502	9	folded	fold	VBN
6912	2502	10	napkin	napkin	NNP
6912	2502	11	and	and	CC
6912	2502	12	plate	plate	NN
6912	2502	13	are	be	VBP
6912	2502	14	used	use	VBN
6912	2502	15	.	.	.
6912	2503	1	The	the	DT
6912	2503	2	table	table	NN
6912	2503	3	may	may	MD
6912	2503	4	be	be	VB
6912	2503	5	crumbed	crumb	VBN
6912	2503	6	before	before	IN
6912	2503	7	and	and	CC
6912	2503	8	after	after	IN
6912	2503	9	the	the	DT
6912	2503	10	salad	salad	NN
6912	2503	11	course	course	NN
6912	2503	12	or	or	CC
6912	2503	13	before	before	IN
6912	2503	14	the	the	DT
6912	2503	15	dessert	dessert	NN
6912	2503	16	course	course	NN
6912	2503	17	.	.	.
6912	2504	1	USE	USE	NNP
6912	2504	2	OF	of	IN
6912	2504	3	FINGER	FINGER	NNP
6912	2504	4	BOWLS.--Finger	BOWLS.--Finger	NNP
6912	2504	5	bowls	bowl	NNS
6912	2504	6	are	be	VBP
6912	2504	7	used	use	VBN
6912	2504	8	after	after	IN
6912	2504	9	the	the	DT
6912	2504	10	fruit	fruit	NN
6912	2504	11	course	course	NN
6912	2504	12	of	of	IN
6912	2504	13	breakfast	breakfast	NN
6912	2504	14	,	,	,
6912	2504	15	and	and	CC
6912	2504	16	at	at	IN
6912	2504	17	the	the	DT
6912	2504	18	end	end	NN
6912	2504	19	of	of	IN
6912	2504	20	a	a	DT
6912	2504	21	luncheon	luncheon	NN
6912	2504	22	or	or	CC
6912	2504	23	dinner	dinner	NN
6912	2504	24	.	.	.
6912	2505	1	They	-PRON-	PRP
6912	2505	2	should	should	MD
6912	2505	3	be	be	VB
6912	2505	4	placed	place	VBN
6912	2505	5	on	on	IN
6912	2505	6	plates	plate	NNS
6912	2505	7	,	,	,
6912	2505	8	with	with	IN
6912	2505	9	a	a	DT
6912	2505	10	doily	doily	NN
6912	2505	11	between	between	IN
6912	2505	12	the	the	DT
6912	2505	13	plate	plate	NN
6912	2505	14	and	and	CC
6912	2505	15	finger	finger	NN
6912	2505	16	bowl	bowl	NN
6912	2505	17	.	.	.
6912	2506	1	For	for	IN
6912	2506	2	breakfast	breakfast	NN
6912	2506	3	,	,	,
6912	2506	4	the	the	DT
6912	2506	5	finger	finger	NN
6912	2506	6	bowls	bowl	VBZ
6912	2506	7	and	and	CC
6912	2506	8	plates	plate	NNS
6912	2506	9	may	may	MD
6912	2506	10	be	be	VB
6912	2506	11	brought	bring	VBN
6912	2506	12	in	in	RP
6912	2506	13	first	first	RB
6912	2506	14	.	.	.
6912	2507	1	The	the	DT
6912	2507	2	finger	finger	NN
6912	2507	3	bowl	bowl	NN
6912	2507	4	and	and	CC
6912	2507	5	doily	doily	NN
6912	2507	6	should	should	MD
6912	2507	7	be	be	VB
6912	2507	8	removed	remove	VBN
6912	2507	9	to	to	IN
6912	2507	10	the	the	DT
6912	2507	11	left	left	NN
6912	2507	12	so	so	IN
6912	2507	13	that	that	IN
6912	2507	14	the	the	DT
6912	2507	15	same	same	JJ
6912	2507	16	plates	plate	NNS
6912	2507	17	may	may	MD
6912	2507	18	be	be	VB
6912	2507	19	used	use	VBN
6912	2507	20	for	for	IN
6912	2507	21	the	the	DT
6912	2507	22	fruit	fruit	NN
6912	2507	23	course	course	NN
6912	2507	24	.	.	.
6912	2508	1	For	for	IN
6912	2508	2	formal	formal	JJ
6912	2508	3	luncheon	luncheon	NN
6912	2508	4	or	or	CC
6912	2508	5	dinner	dinner	NN
6912	2508	6	,	,	,
6912	2508	7	finger	finger	NN
6912	2508	8	bowls	bowl	VBZ
6912	2508	9	on	on	IN
6912	2508	10	doilies	doily	NNS
6912	2508	11	and	and	CC
6912	2508	12	plates	plate	NNS
6912	2508	13	are	be	VBP
6912	2508	14	brought	bring	VBN
6912	2508	15	in	in	RP
6912	2508	16	,	,	,
6912	2508	17	one	one	CD
6912	2508	18	at	at	IN
6912	2508	19	a	a	DT
6912	2508	20	time	time	NN
6912	2508	21	,	,	,
6912	2508	22	when	when	WRB
6912	2508	23	removing	remove	VBG
6912	2508	24	the	the	DT
6912	2508	25	main	main	JJ
6912	2508	26	dish	dish	NN
6912	2508	27	of	of	IN
6912	2508	28	the	the	DT
6912	2508	29	dessert	dessert	NN
6912	2508	30	.	.	.
6912	2509	1	The	the	DT
6912	2509	2	finger	finger	NN
6912	2509	3	bowls	bowl	VBZ
6912	2509	4	and	and	CC
6912	2509	5	doilies	doily	NNS
6912	2509	6	are	be	VBP
6912	2509	7	then	then	RB
6912	2509	8	set	set	VBN
6912	2509	9	aside	aside	RB
6912	2509	10	and	and	CC
6912	2509	11	the	the	DT
6912	2509	12	plate	plate	NN
6912	2509	13	used	use	VBN
6912	2509	14	for	for	IN
6912	2509	15	bonbons	bonbon	NNS
6912	2509	16	and	and	CC
6912	2509	17	nuts	nut	NNS
6912	2509	18	,	,	,
6912	2509	19	which	which	WDT
6912	2509	20	are	be	VBP
6912	2509	21	passed	pass	VBN
6912	2509	22	on	on	IN
6912	2509	23	a	a	DT
6912	2509	24	tray	tray	NN
6912	2509	25	.	.	.
6912	2510	1	Or	or	CC
6912	2510	2	,	,	,
6912	2510	3	if	if	IN
6912	2510	4	desired	desire	VBN
6912	2510	5	,	,	,
6912	2510	6	the	the	DT
6912	2510	7	finger	finger	NN
6912	2510	8	bowls	bowl	NNS
6912	2510	9	may	may	MD
6912	2510	10	be	be	VB
6912	2510	11	brought	bring	VBN
6912	2510	12	after	after	IN
6912	2510	13	the	the	DT
6912	2510	14	bonbons	bonbon	NNS
6912	2510	15	.	.	.
6912	2511	1	In	in	IN
6912	2511	2	this	this	DT
6912	2511	3	case	case	NN
6912	2511	4	the	the	DT
6912	2511	5	finger	finger	NN
6912	2511	6	bowl	bowl	NN
6912	2511	7	and	and	CC
6912	2511	8	plate	plate	NN
6912	2511	9	are	be	VBP
6912	2511	10	exchanged	exchange	VBN
6912	2511	11	for	for	IN
6912	2511	12	the	the	DT
6912	2511	13	plate	plate	NN
6912	2511	14	of	of	IN
6912	2511	15	the	the	DT
6912	2511	16	dessert	dessert	NN
6912	2511	17	course	course	NN
6912	2511	18	.	.	.
6912	2512	1	An	an	DT
6912	2512	2	informal	informal	JJ
6912	2512	3	way	way	NN
6912	2512	4	is	be	VBZ
6912	2512	5	to	to	TO
6912	2512	6	pass	pass	VB
6912	2512	7	finger	finger	NN
6912	2512	8	bowls	bowl	NNS
6912	2512	9	on	on	IN
6912	2512	10	plates	plate	NNS
6912	2512	11	and	and	CC
6912	2512	12	doilies	doily	NNS
6912	2512	13	before	before	IN
6912	2512	14	the	the	DT
6912	2512	15	dessert	dessert	NN
6912	2512	16	course	course	NN
6912	2512	17	.	.	.
6912	2513	1	Then	then	RB
6912	2513	2	the	the	DT
6912	2513	3	finger	finger	NN
6912	2513	4	bowl	bowl	NN
6912	2513	5	and	and	CC
6912	2513	6	doily	doily	NN
6912	2513	7	are	be	VBP
6912	2513	8	set	set	VBN
6912	2513	9	aside	aside	RB
6912	2513	10	as	as	IN
6912	2513	11	at	at	IN
6912	2513	12	breakfast	breakfast	NN
6912	2513	13	and	and	CC
6912	2513	14	the	the	DT
6912	2513	15	dessert	dessert	NN
6912	2513	16	served	serve	VBD
6912	2513	17	on	on	IN
6912	2513	18	the	the	DT
6912	2513	19	same	same	JJ
6912	2513	20	plate	plate	NN
6912	2513	21	.	.	.
6912	2514	1	ORDER	order	NN
6912	2514	2	OF	of	IN
6912	2514	3	SEATING	seating	NN
6912	2514	4	AND	and	CC
6912	2514	5	SERVING	serve	VBG
6912	2514	6	GUESTS.--The	guests.--the	DT
6912	2514	7	host	host	NN
6912	2514	8	and	and	CC
6912	2514	9	hostess	hostess	NN
6912	2514	10	usually	usually	RB
6912	2514	11	sit	sit	VB
6912	2514	12	opposite	opposite	RB
6912	2514	13	each	each	DT
6912	2514	14	other	other	JJ
6912	2514	15	,	,	,
6912	2514	16	_	_	NNP
6912	2514	17	i.e.	i.e.	FW
6912	2514	18	_	_	NNP
6912	2514	19	at	at	IN
6912	2514	20	the	the	DT
6912	2514	21	head	head	NN
6912	2514	22	and	and	CC
6912	2514	23	foot	foot	NN
6912	2514	24	of	of	IN
6912	2514	25	the	the	DT
6912	2514	26	table	table	NN
6912	2514	27	.	.	.
6912	2515	1	If	if	IN
6912	2515	2	there	there	EX
6912	2515	3	is	be	VBZ
6912	2515	4	a	a	DT
6912	2515	5	waitress	waitress	NN
6912	2515	6	to	to	TO
6912	2515	7	do	do	VB
6912	2515	8	the	the	DT
6912	2515	9	serving	serving	NN
6912	2515	10	,	,	,
6912	2515	11	the	the	DT
6912	2515	12	head	head	NN
6912	2515	13	of	of	IN
6912	2515	14	the	the	DT
6912	2515	15	table	table	NN
6912	2515	16	should	should	MD
6912	2515	17	be	be	VB
6912	2515	18	farthest	farthest	JJ
6912	2515	19	from	from	IN
6912	2515	20	the	the	DT
6912	2515	21	entrance	entrance	NN
6912	2515	22	of	of	IN
6912	2515	23	the	the	DT
6912	2515	24	dining	dining	NN
6912	2515	25	room	room	NN
6912	2515	26	.	.	.
6912	2516	1	If	if	IN
6912	2516	2	there	there	EX
6912	2516	3	is	be	VBZ
6912	2516	4	no	no	DT
6912	2516	5	maid	maid	NN
6912	2516	6	,	,	,
6912	2516	7	the	the	DT
6912	2516	8	hostess	hostess	NN
6912	2516	9	's	's	POS
6912	2516	10	chair	chair	NN
6912	2516	11	should	should	MD
6912	2516	12	be	be	VB
6912	2516	13	nearest	near	JJS
6912	2516	14	the	the	DT
6912	2516	15	kitchen	kitchen	NN
6912	2516	16	door	door	NN
6912	2516	17	or	or	CC
6912	2516	18	pantry	pantry	NN
6912	2516	19	.	.	.
6912	2517	1	A	a	DT
6912	2517	2	woman	woman	NN
6912	2517	3	guest	guest	NN
6912	2517	4	of	of	IN
6912	2517	5	honor	honor	NN
6912	2517	6	sits	sit	VBZ
6912	2517	7	at	at	IN
6912	2517	8	the	the	DT
6912	2517	9	right	right	NN
6912	2517	10	of	of	IN
6912	2517	11	the	the	DT
6912	2517	12	host	host	NN
6912	2517	13	;	;	:
6912	2517	14	a	a	DT
6912	2517	15	gentleman	gentleman	JJ
6912	2517	16	guest	guest	NN
6912	2517	17	,	,	,
6912	2517	18	at	at	IN
6912	2517	19	the	the	DT
6912	2517	20	right	right	NN
6912	2517	21	of	of	IN
6912	2517	22	the	the	DT
6912	2517	23	hostess	hostess	NN
6912	2517	24	.	.	.
6912	2518	1	The	the	DT
6912	2518	2	order	order	NN
6912	2518	3	of	of	IN
6912	2518	4	serving	serve	VBG
6912	2518	5	guests	guest	NNS
6912	2518	6	varies	vary	VBZ
6912	2518	7	in	in	IN
6912	2518	8	different	different	JJ
6912	2518	9	homes	home	NNS
6912	2518	10	and	and	CC
6912	2518	11	for	for	IN
6912	2518	12	different	different	JJ
6912	2518	13	occasions	occasion	NNS
6912	2518	14	.	.	.
6912	2519	1	Sometimes	sometimes	RB
6912	2519	2	the	the	DT
6912	2519	3	women	woman	NNS
6912	2519	4	at	at	IN
6912	2519	5	the	the	DT
6912	2519	6	table	table	NN
6912	2519	7	are	be	VBP
6912	2519	8	served	serve	VBN
6912	2519	9	before	before	IN
6912	2519	10	the	the	DT
6912	2519	11	men	man	NNS
6912	2519	12	.	.	.
6912	2520	1	This	this	DT
6912	2520	2	is	be	VBZ
6912	2520	3	usually	usually	RB
6912	2520	4	done	do	VBN
6912	2520	5	,	,	,
6912	2520	6	however	however	RB
6912	2520	7	,	,	,
6912	2520	8	for	for	IN
6912	2520	9	home	home	NN
6912	2520	10	service	service	NN
6912	2520	11	or	or	CC
6912	2520	12	when	when	WRB
6912	2520	13	only	only	RB
6912	2520	14	a	a	DT
6912	2520	15	few	few	JJ
6912	2520	16	persons	person	NNS
6912	2520	17	are	be	VBP
6912	2520	18	at	at	IN
6912	2520	19	the	the	DT
6912	2520	20	table	table	NN
6912	2520	21	.	.	.
6912	2521	1	At	at	IN
6912	2521	2	a	a	DT
6912	2521	3	large	large	JJ
6912	2521	4	dinner	dinner	NN
6912	2521	5	table	table	NN
6912	2521	6	or	or	CC
6912	2521	7	a	a	DT
6912	2521	8	banquet	banquet	NN
6912	2521	9	,	,	,
6912	2521	10	guests	guest	NNS
6912	2521	11	are	be	VBP
6912	2521	12	usually	usually	RB
6912	2521	13	served	serve	VBN
6912	2521	14	in	in	IN
6912	2521	15	the	the	DT
6912	2521	16	order	order	NN
6912	2521	17	in	in	IN
6912	2521	18	which	which	WDT
6912	2521	19	they	-PRON-	PRP
6912	2521	20	sit	sit	VBP
6912	2521	21	.	.	.
6912	2522	1	In	in	IN
6912	2522	2	many	many	JJ
6912	2522	3	homes	home	NNS
6912	2522	4	,	,	,
6912	2522	5	the	the	DT
6912	2522	6	guests	guest	NNS
6912	2522	7	are	be	VBP
6912	2522	8	served	serve	VBN
6912	2522	9	first	first	RB
6912	2522	10	,	,	,
6912	2522	11	while	while	IN
6912	2522	12	in	in	IN
6912	2522	13	others	other	NNS
6912	2522	14	the	the	DT
6912	2522	15	hostess	hostess	NN
6912	2522	16	is	be	VBZ
6912	2522	17	always	always	RB
6912	2522	18	the	the	DT
6912	2522	19	first	first	JJ
6912	2522	20	to	to	TO
6912	2522	21	be	be	VB
6912	2522	22	served	serve	VBN
6912	2522	23	.	.	.
6912	2523	1	At	at	IN
6912	2523	2	a	a	DT
6912	2523	3	family	family	NN
6912	2523	4	meal	meal	NN
6912	2523	5	,	,	,
6912	2523	6	when	when	WRB
6912	2523	7	no	no	DT
6912	2523	8	guests	guest	NNS
6912	2523	9	are	be	VBP
6912	2523	10	present	present	JJ
6912	2523	11	,	,	,
6912	2523	12	the	the	DT
6912	2523	13	hostess	hostess	NN
6912	2523	14	should	should	MD
6912	2523	15	always	always	RB
6912	2523	16	be	be	VB
6912	2523	17	served	serve	VBN
6912	2523	18	first	first	RB
6912	2523	19	.	.	.
6912	2524	1	METHOD	METHOD	NNP
6912	2524	2	OF	of	IN
6912	2524	3	SERVING	serve	VBG
6912	2524	4	WITHOUT	without	IN
6912	2524	5	A	a	DT
6912	2524	6	MAID	maid	NN
6912	2524	7	When	when	WRB
6912	2524	8	there	there	EX
6912	2524	9	is	be	VBZ
6912	2524	10	no	no	DT
6912	2524	11	maid	maid	NN
6912	2524	12	,	,	,
6912	2524	13	a	a	DT
6912	2524	14	woman	woman	NN
6912	2524	15	has	have	VBZ
6912	2524	16	a	a	DT
6912	2524	17	threefold	threefold	JJ
6912	2524	18	duty	duty	NN
6912	2524	19	to	to	TO
6912	2524	20	perform	perform	VB
6912	2524	21	when	when	WRB
6912	2524	22	serving	serve	VBG
6912	2524	23	a	a	DT
6912	2524	24	meal	meal	NN
6912	2524	25	.	.	.
6912	2525	1	She	-PRON-	PRP
6912	2525	2	must	must	MD
6912	2525	3	act	act	VB
6912	2525	4	as	as	IN
6912	2525	5	cook	cook	NN
6912	2525	6	,	,	,
6912	2525	7	as	as	IN
6912	2525	8	waitress	waitress	NN
6912	2525	9	,	,	,
6912	2525	10	and	and	CC
6912	2525	11	as	as	IN
6912	2525	12	hostess	hostess	JJ
6912	2525	13	.	.	.
6912	2526	1	Much	much	JJ
6912	2526	2	skill	skill	NN
6912	2526	3	,	,	,
6912	2526	4	ingenuity	ingenuity	NN
6912	2526	5	,	,	,
6912	2526	6	and	and	CC
6912	2526	7	practice	practice	NN
6912	2526	8	are	be	VBP
6912	2526	9	required	require	VBN
6912	2526	10	to	to	TO
6912	2526	11	do	do	VB
6912	2526	12	this	this	DT
6912	2526	13	successfully	successfully	RB
6912	2526	14	.	.	.
6912	2527	1	The	the	DT
6912	2527	2	underlying	underlie	VBG
6912	2527	3	principle	principle	NN
6912	2527	4	of	of	IN
6912	2527	5	its	-PRON-	PRP$
6912	2527	6	accomplishment	accomplishment	NN
6912	2527	7	is	be	VBZ
6912	2527	8	forethought	forethought	JJ
6912	2527	9	.	.	.
6912	2528	1	A	a	DT
6912	2528	2	hostess	hostess	NN
6912	2528	3	must	must	MD
6912	2528	4	plan	plan	VB
6912	2528	5	,	,	,
6912	2528	6	even	even	RB
6912	2528	7	to	to	IN
6912	2528	8	the	the	DT
6912	2528	9	minutest	minute	JJS
6912	2528	10	detail	detail	NN
6912	2528	11	,	,	,
6912	2528	12	the	the	DT
6912	2528	13	performance	performance	NN
6912	2528	14	of	of	IN
6912	2528	15	each	each	DT
6912	2528	16	duty	duty	NN
6912	2528	17	.	.	.
6912	2529	1	PREPARATION	preparation	NN
6912	2529	2	BEFORE	before	IN
6912	2529	3	ANNOUNCING	announce	VBG
6912	2529	4	THE	the	DT
6912	2529	5	MEAL.--In	MEAL.--In	NNP
6912	2529	6	planning	plan	VBG
6912	2529	7	the	the	DT
6912	2529	8	menu	menu	NN
6912	2529	9	,	,	,
6912	2529	10	a	a	DT
6912	2529	11	wise	wise	JJ
6912	2529	12	selection	selection	NN
6912	2529	13	should	should	MD
6912	2529	14	be	be	VB
6912	2529	15	made	make	VBN
6912	2529	16	.	.	.
6912	2530	1	Simple	simple	JJ
6912	2530	2	foods	food	NNS
6912	2530	3	should	should	MD
6912	2530	4	be	be	VB
6912	2530	5	selected	select	VBN
6912	2530	6	and	and	CC
6912	2530	7	but	but	CC
6912	2530	8	few	few	JJ
6912	2530	9	courses	course	NNS
6912	2530	10	should	should	MD
6912	2530	11	be	be	VB
6912	2530	12	served	serve	VBN
6912	2530	13	.	.	.
6912	2531	1	A	a	DT
6912	2531	2	young	young	JJ
6912	2531	3	hostess	hostess	NN
6912	2531	4	should	should	MD
6912	2531	5	remember	remember	VB
6912	2531	6	that	that	IN
6912	2531	7	a	a	DT
6912	2531	8	simple	simple	JJ
6912	2531	9	meal	meal	NN
6912	2531	10	easily	easily	RB
6912	2531	11	served	serve	VBD
6912	2531	12	is	be	VBZ
6912	2531	13	more	more	RBR
6912	2531	14	enjoyable	enjoyable	JJ
6912	2531	15	and	and	CC
6912	2531	16	more	more	RBR
6912	2531	17	fitting	fitting	JJ
6912	2531	18	than	than	IN
6912	2531	19	an	an	DT
6912	2531	20	elaborate	elaborate	JJ
6912	2531	21	dinner	dinner	NN
6912	2531	22	where	where	WRB
6912	2531	23	the	the	DT
6912	2531	24	hostess	hostess	NN
6912	2531	25	must	must	MD
6912	2531	26	frequently	frequently	RB
6912	2531	27	leave	leave	VB
6912	2531	28	the	the	DT
6912	2531	29	table	table	NN
6912	2531	30	.	.	.
6912	2532	1	Foods	food	NNS
6912	2532	2	should	should	MD
6912	2532	3	be	be	VB
6912	2532	4	selected	select	VBN
6912	2532	5	that	that	WDT
6912	2532	6	can	can	MD
6912	2532	7	be	be	VB
6912	2532	8	prepared	prepare	VBN
6912	2532	9	before	before	IN
6912	2532	10	the	the	DT
6912	2532	11	meal	meal	NN
6912	2532	12	is	be	VBZ
6912	2532	13	served	serve	VBN
6912	2532	14	,	,	,
6912	2532	15	and	and	CC
6912	2532	16	that	that	DT
6912	2532	17	will	will	MD
6912	2532	18	not	not	RB
6912	2532	19	be	be	VB
6912	2532	20	harmed	harm	VBN
6912	2532	21	by	by	IN
6912	2532	22	standing	stand	VBG
6912	2532	23	.	.	.
6912	2533	1	A	a	DT
6912	2533	2	souffle	souffle	NN
6912	2533	3	which	which	WDT
6912	2533	4	must	must	MD
6912	2533	5	be	be	VB
6912	2533	6	served	serve	VBN
6912	2533	7	immediately	immediately	RB
6912	2533	8	when	when	WRB
6912	2533	9	taken	take	VBN
6912	2533	10	from	from	IN
6912	2533	11	the	the	DT
6912	2533	12	oven	oven	NN
6912	2533	13	is	be	VBZ
6912	2533	14	not	not	RB
6912	2533	15	a	a	DT
6912	2533	16	wise	wise	JJ
6912	2533	17	choice	choice	NN
6912	2533	18	for	for	IN
6912	2533	19	such	such	PDT
6912	2533	20	a	a	DT
6912	2533	21	meal	meal	NN
6912	2533	22	.	.	.
6912	2534	1	For	for	IN
6912	2534	2	almost	almost	RB
6912	2534	3	all	all	DT
6912	2534	4	meals	meal	NNS
6912	2534	5	some	some	DT
6912	2534	6	of	of	IN
6912	2534	7	the	the	DT
6912	2534	8	dishes	dish	NNS
6912	2534	9	and	and	CC
6912	2534	10	foods	food	NNS
6912	2534	11	must	must	MD
6912	2534	12	be	be	VB
6912	2534	13	left	leave	VBN
6912	2534	14	in	in	IN
6912	2534	15	the	the	DT
6912	2534	16	warming	warming	NN
6912	2534	17	oven	oven	NN
6912	2534	18	or	or	CC
6912	2534	19	in	in	IN
6912	2534	20	the	the	DT
6912	2534	21	refrigerator	refrigerator	NN
6912	2534	22	,	,	,
6912	2534	23	but	but	CC
6912	2534	24	as	as	IN
6912	2534	25	many	many	JJ
6912	2534	26	dishes	dish	NNS
6912	2534	27	and	and	CC
6912	2534	28	foods	food	NNS
6912	2534	29	as	as	IN
6912	2534	30	possible	possible	JJ
6912	2534	31	should	should	MD
6912	2534	32	be	be	VB
6912	2534	33	taken	take	VBN
6912	2534	34	to	to	IN
6912	2534	35	the	the	DT
6912	2534	36	dining	dining	NN
6912	2534	37	room	room	NN
6912	2534	38	before	before	IN
6912	2534	39	the	the	DT
6912	2534	40	meal	meal	NN
6912	2534	41	is	be	VBZ
6912	2534	42	announced	announce	VBN
6912	2534	43	.	.	.
6912	2535	1	The	the	DT
6912	2535	2	suggestion	suggestion	NN
6912	2535	3	has	have	VBZ
6912	2535	4	been	be	VBN
6912	2535	5	made	make	VBN
6912	2535	6	that	that	IN
6912	2535	7	dishes	dish	NNS
6912	2535	8	be	be	VB
6912	2535	9	kept	keep	VBN
6912	2535	10	warm	warm	JJ
6912	2535	11	by	by	IN
6912	2535	12	placing	place	VBG
6912	2535	13	them	-PRON-	PRP
6912	2535	14	in	in	IN
6912	2535	15	a	a	DT
6912	2535	16	pan	pan	NN
6912	2535	17	of	of	IN
6912	2535	18	hot	hot	JJ
6912	2535	19	water	water	NN
6912	2535	20	on	on	IN
6912	2535	21	the	the	DT
6912	2535	22	serving	serving	NN
6912	2535	23	table	table	NN
6912	2535	24	.	.	.
6912	2536	1	This	this	DT
6912	2536	2	would	would	MD
6912	2536	3	mean	mean	VB
6912	2536	4	,	,	,
6912	2536	5	however	however	RB
6912	2536	6	,	,	,
6912	2536	7	that	that	IN
6912	2536	8	a	a	DT
6912	2536	9	tea	tea	NN
6912	2536	10	towel	towel	NN
6912	2536	11	be	be	VB
6912	2536	12	at	at	IN
6912	2536	13	hand	hand	NN
6912	2536	14	to	to	TO
6912	2536	15	dry	dry	VB
6912	2536	16	the	the	DT
6912	2536	17	dishes	dish	NNS
6912	2536	18	before	before	IN
6912	2536	19	using	use	VBG
6912	2536	20	.	.	.
6912	2537	1	Special	special	JJ
6912	2537	2	hot	hot	JJ
6912	2537	3	-	-	HYPH
6912	2537	4	water	water	NN
6912	2537	5	dishes	dish	NNS
6912	2537	6	for	for	IN
6912	2537	7	the	the	DT
6912	2537	8	purpose	purpose	NN
6912	2537	9	can	can	MD
6912	2537	10	now	now	RB
6912	2537	11	be	be	VB
6912	2537	12	obtained	obtain	VBN
6912	2537	13	in	in	IN
6912	2537	14	city	city	NN
6912	2537	15	shops	shop	NNS
6912	2537	16	.	.	.
6912	2538	1	A	a	DT
6912	2538	2	serving	serve	VBG
6912	2538	3	table	table	NN
6912	2538	4	or	or	CC
6912	2538	5	a	a	DT
6912	2538	6	wheel	wheel	JJ
6912	2538	7	tray	tray	NN
6912	2538	8	(	(	-LRB-
6912	2538	9	see	see	VB
6912	2538	10	Figure	Figure	NNP
6912	2538	11	34	34	CD
6912	2538	12	)	)	-RRB-
6912	2538	13	is	be	VBZ
6912	2538	14	of	of	IN
6912	2538	15	great	great	JJ
6912	2538	16	service	service	NN
6912	2538	17	to	to	IN
6912	2538	18	a	a	DT
6912	2538	19	woman	woman	NN
6912	2538	20	acting	act	VBG
6912	2538	21	as	as	IN
6912	2538	22	hostess	hostess	NN
6912	2538	23	and	and	CC
6912	2538	24	waitress	waitress	NN
6912	2538	25	.	.	.
6912	2539	1	It	-PRON-	PRP
6912	2539	2	should	should	MD
6912	2539	3	be	be	VB
6912	2539	4	placed	place	VBN
6912	2539	5	near	near	IN
6912	2539	6	the	the	DT
6912	2539	7	hostess	hostess	NN
6912	2539	8	so	so	IN
6912	2539	9	that	that	IN
6912	2539	10	she	-PRON-	PRP
6912	2539	11	can	can	MD
6912	2539	12	reach	reach	VB
6912	2539	13	it	-PRON-	PRP
6912	2539	14	without	without	IN
6912	2539	15	rising	rise	VBG
6912	2539	16	from	from	IN
6912	2539	17	her	-PRON-	PRP$
6912	2539	18	chair	chair	NN
6912	2539	19	.	.	.
6912	2540	1	In	in	IN
6912	2540	2	the	the	DT
6912	2540	3	absence	absence	NN
6912	2540	4	of	of	IN
6912	2540	5	a	a	DT
6912	2540	6	wheel	wheel	NN
6912	2540	7	tray	tray	NN
6912	2540	8	,	,	,
6912	2540	9	a	a	DT
6912	2540	10	large	large	JJ
6912	2540	11	serving	serve	VBG
6912	2540	12	tray	tray	NN
6912	2540	13	is	be	VBZ
6912	2540	14	a	a	DT
6912	2540	15	great	great	JJ
6912	2540	16	convenience	convenience	NN
6912	2540	17	in	in	IN
6912	2540	18	setting	set	VBG
6912	2540	19	and	and	CC
6912	2540	20	clearing	clear	VBG
6912	2540	21	the	the	DT
6912	2540	22	table	table	NN
6912	2540	23	;	;	:
6912	2540	24	it	-PRON-	PRP
6912	2540	25	saves	save	VBZ
6912	2540	26	many	many	JJ
6912	2540	27	steps	step	NNS
6912	2540	28	.	.	.
6912	2541	1	[	[	-LRB-
6912	2541	2	Illustration	illustration	NN
6912	2541	3	:	:	:
6912	2541	4	FIGURE	FIGURE	NNP
6912	2541	5	34	34	CD
6912	2541	6	-	-	HYPH
6912	2541	7	-WHEEL	-wheel	NN
6912	2541	8	TRAY	TRAY	NNP
6912	2541	9	.	.	.
6912	2541	10	]	]	-RRB-
6912	2542	1	SERVING	serve	VBG
6912	2542	2	AT	at	IN
6912	2542	3	THE	the	DT
6912	2542	4	TABLE.--The	table.--the	DT
6912	2542	5	English	english	JJ
6912	2542	6	style	style	NN
6912	2542	7	of	of	IN
6912	2542	8	serving	serve	VBG
6912	2542	9	should	should	MD
6912	2542	10	be	be	VB
6912	2542	11	followed	follow	VBN
6912	2542	12	.	.	.
6912	2543	1	The	the	DT
6912	2543	2	hostess	hostess	NN
6912	2543	3	may	may	MD
6912	2543	4	thus	thus	RB
6912	2543	5	have	have	VB
6912	2543	6	the	the	DT
6912	2543	7	aid	aid	NN
6912	2543	8	of	of	IN
6912	2543	9	the	the	DT
6912	2543	10	host	host	NN
6912	2543	11	and	and	CC
6912	2543	12	the	the	DT
6912	2543	13	other	other	JJ
6912	2543	14	members	member	NNS
6912	2543	15	of	of	IN
6912	2543	16	the	the	DT
6912	2543	17	family	family	NN
6912	2543	18	in	in	IN
6912	2543	19	serving	serve	VBG
6912	2543	20	.	.	.
6912	2544	1	Moreover	moreover	RB
6912	2544	2	,	,	,
6912	2544	3	serving	serve	VBG
6912	2544	4	in	in	IN
6912	2544	5	this	this	DT
6912	2544	6	manner	manner	NN
6912	2544	7	gives	give	VBZ
6912	2544	8	an	an	DT
6912	2544	9	air	air	NN
6912	2544	10	of	of	IN
6912	2544	11	hospitality	hospitality	NN
6912	2544	12	.	.	.
6912	2545	1	As	as	IN
6912	2545	2	hostess	hostess	NN
6912	2545	3	,	,	,
6912	2545	4	a	a	DT
6912	2545	5	woman	woman	NN
6912	2545	6	must	must	MD
6912	2545	7	not	not	RB
6912	2545	8	leave	leave	VB
6912	2545	9	her	-PRON-	PRP$
6912	2545	10	place	place	NN
6912	2545	11	at	at	IN
6912	2545	12	the	the	DT
6912	2545	13	table	table	NN
6912	2545	14	many	many	JJ
6912	2545	15	times	time	NNS
6912	2545	16	or	or	CC
6912	2545	17	for	for	IN
6912	2545	18	many	many	JJ
6912	2545	19	minutes	minute	NNS
6912	2545	20	.	.	.
6912	2546	1	If	if	IN
6912	2546	2	the	the	DT
6912	2546	3	details	detail	NNS
6912	2546	4	of	of	IN
6912	2546	5	the	the	DT
6912	2546	6	meal	meal	NN
6912	2546	7	have	have	VBP
6912	2546	8	not	not	RB
6912	2546	9	been	be	VBN
6912	2546	10	well	well	RB
6912	2546	11	planned	plan	VBN
6912	2546	12	,	,	,
6912	2546	13	she	-PRON-	PRP
6912	2546	14	will	will	MD
6912	2546	15	have	have	VB
6912	2546	16	to	to	TO
6912	2546	17	make	make	VB
6912	2546	18	many	many	JJ
6912	2546	19	trips	trip	NNS
6912	2546	20	to	to	IN
6912	2546	21	the	the	DT
6912	2546	22	kitchen	kitchen	NN
6912	2546	23	.	.	.
6912	2547	1	This	this	DT
6912	2547	2	is	be	VBZ
6912	2547	3	one	one	CD
6912	2547	4	of	of	IN
6912	2547	5	the	the	DT
6912	2547	6	indications	indication	NNS
6912	2547	7	that	that	IN
6912	2547	8	the	the	DT
6912	2547	9	presence	presence	NN
6912	2547	10	of	of	IN
6912	2547	11	guests	guest	NNS
6912	2547	12	is	be	VBZ
6912	2547	13	a	a	DT
6912	2547	14	burden	burden	NN
6912	2547	15	to	to	IN
6912	2547	16	the	the	DT
6912	2547	17	hostess	hostess	NN
6912	2547	18	.	.	.
6912	2548	1	She	-PRON-	PRP
6912	2548	2	should	should	MD
6912	2548	3	never	never	RB
6912	2548	4	leave	leave	VB
6912	2548	5	or	or	CC
6912	2548	6	enter	enter	VB
6912	2548	7	the	the	DT
6912	2548	8	dining	dining	NN
6912	2548	9	room	room	NN
6912	2548	10	empty	empty	JJ
6912	2548	11	-	-	HYPH
6912	2548	12	handed	handed	JJ
6912	2548	13	,	,	,
6912	2548	14	for	for	IN
6912	2548	15	a	a	DT
6912	2548	16	saving	saving	NN
6912	2548	17	of	of	IN
6912	2548	18	energy	energy	NN
6912	2548	19	is	be	VBZ
6912	2548	20	more	more	RBR
6912	2548	21	sensible	sensible	JJ
6912	2548	22	than	than	IN
6912	2548	23	faithful	faithful	JJ
6912	2548	24	adherence	adherence	NN
6912	2548	25	to	to	TO
6912	2548	26	form	form	NN
6912	2548	27	.	.	.
6912	2549	1	The	the	DT
6912	2549	2	soiled	soiled	JJ
6912	2549	3	dishes	dish	NNS
6912	2549	4	,	,	,
6912	2549	5	as	as	IN
6912	2549	6	they	-PRON-	PRP
6912	2549	7	are	be	VBP
6912	2549	8	removed	remove	VBN
6912	2549	9	from	from	IN
6912	2549	10	the	the	DT
6912	2549	11	table	table	NN
6912	2549	12	,	,	,
6912	2549	13	may	may	MD
6912	2549	14	be	be	VB
6912	2549	15	placed	place	VBN
6912	2549	16	upon	upon	IN
6912	2549	17	the	the	DT
6912	2549	18	serving	serve	VBG
6912	2549	19	table	table	NN
6912	2549	20	.	.	.
6912	2550	1	By	by	IN
6912	2550	2	the	the	DT
6912	2550	3	use	use	NN
6912	2550	4	of	of	IN
6912	2550	5	the	the	DT
6912	2550	6	latter	latter	JJ
6912	2550	7	,	,	,
6912	2550	8	the	the	DT
6912	2550	9	dining	dining	NN
6912	2550	10	table	table	NN
6912	2550	11	can	can	MD
6912	2550	12	be	be	VB
6912	2550	13	kept	keep	VBN
6912	2550	14	free	free	JJ
6912	2550	15	from	from	IN
6912	2550	16	an	an	DT
6912	2550	17	overcrowded	overcrowded	JJ
6912	2550	18	appearance	appearance	NN
6912	2550	19	and	and	CC
6912	2550	20	the	the	DT
6912	2550	21	hostess	hostess	NN
6912	2550	22	saved	save	VBD
6912	2550	23	many	many	JJ
6912	2550	24	steps	step	NNS
6912	2550	25	.	.	.
6912	2551	1	The	the	DT
6912	2551	2	lower	low	JJR
6912	2551	3	shelf	shelf	NN
6912	2551	4	of	of	IN
6912	2551	5	the	the	DT
6912	2551	6	serving	serve	VBG
6912	2551	7	table	table	NN
6912	2551	8	is	be	VBZ
6912	2551	9	the	the	DT
6912	2551	10	most	most	RBS
6912	2551	11	desirable	desirable	JJ
6912	2551	12	place	place	NN
6912	2551	13	for	for	IN
6912	2551	14	the	the	DT
6912	2551	15	soiled	soiled	JJ
6912	2551	16	dishes	dish	NNS
6912	2551	17	.	.	.
6912	2552	1	For	for	IN
6912	2552	2	a	a	DT
6912	2552	3	family	family	NN
6912	2552	4	meal	meal	NN
6912	2552	5	,	,	,
6912	2552	6	the	the	DT
6912	2552	7	table	table	NN
6912	2552	8	may	may	MD
6912	2552	9	be	be	VB
6912	2552	10	crumbed	crumb	VBN
6912	2552	11	as	as	IN
6912	2552	12	follows	follow	VBZ
6912	2552	13	:	:	:
6912	2552	14	Let	let	VB
6912	2552	15	the	the	DT
6912	2552	16	hostess	hostess	NN
6912	2552	17	use	use	VB
6912	2552	18	the	the	DT
6912	2552	19	crumb	crumb	JJ
6912	2552	20	tray	tray	NN
6912	2552	21	while	while	IN
6912	2552	22	seated	seat	VBN
6912	2552	23	at	at	IN
6912	2552	24	her	-PRON-	PRP$
6912	2552	25	place	place	NN
6912	2552	26	,	,	,
6912	2552	27	and	and	CC
6912	2552	28	then	then	RB
6912	2552	29	let	let	VB
6912	2552	30	her	-PRON-	PRP
6912	2552	31	pass	pass	VB
6912	2552	32	it	-PRON-	PRP
6912	2552	33	on	on	RP
6912	2552	34	so	so	IN
6912	2552	35	that	that	IN
6912	2552	36	each	each	DT
6912	2552	37	member	member	NN
6912	2552	38	of	of	IN
6912	2552	39	the	the	DT
6912	2552	40	family	family	NN
6912	2552	41	may	may	MD
6912	2552	42	in	in	IN
6912	2552	43	turn	turn	NN
6912	2552	44	remove	remove	VB
6912	2552	45	the	the	DT
6912	2552	46	crumbs	crumb	NNS
6912	2552	47	from	from	IN
6912	2552	48	his	-PRON-	PRP$
6912	2552	49	own	own	JJ
6912	2552	50	cover	cover	NN
6912	2552	51	.	.	.
6912	2553	1	It	-PRON-	PRP
6912	2553	2	is	be	VBZ
6912	2553	3	perfectly	perfectly	RB
6912	2553	4	proper	proper	JJ
6912	2553	5	to	to	TO
6912	2553	6	omit	omit	VB
6912	2553	7	crumbing	crumb	VBG
6912	2553	8	when	when	WRB
6912	2553	9	guests	guest	NNS
6912	2553	10	are	be	VBP
6912	2553	11	present	present	JJ
6912	2553	12	and	and	CC
6912	2553	13	where	where	WRB
6912	2553	14	there	there	EX
6912	2553	15	is	be	VBZ
6912	2553	16	no	no	DT
6912	2553	17	maid	maid	NN
6912	2553	18	.	.	.
6912	2554	1	The	the	DT
6912	2554	2	host	host	NN
6912	2554	3	and	and	CC
6912	2554	4	the	the	DT
6912	2554	5	other	other	JJ
6912	2554	6	members	member	NNS
6912	2554	7	of	of	IN
6912	2554	8	the	the	DT
6912	2554	9	family	family	NN
6912	2554	10	can	can	MD
6912	2554	11	do	do	VB
6912	2554	12	much	much	JJ
6912	2554	13	to	to	TO
6912	2554	14	add	add	VB
6912	2554	15	to	to	IN
6912	2554	16	the	the	DT
6912	2554	17	pleasure	pleasure	NN
6912	2554	18	of	of	IN
6912	2554	19	a	a	DT
6912	2554	20	meal	meal	NN
6912	2554	21	by	by	IN
6912	2554	22	introducing	introduce	VBG
6912	2554	23	an	an	DT
6912	2554	24	interesting	interesting	JJ
6912	2554	25	topic	topic	NN
6912	2554	26	of	of	IN
6912	2554	27	conversation	conversation	NN
6912	2554	28	that	that	WDT
6912	2554	29	will	will	MD
6912	2554	30	occupy	occupy	VB
6912	2554	31	the	the	DT
6912	2554	32	attention	attention	NN
6912	2554	33	of	of	IN
6912	2554	34	the	the	DT
6912	2554	35	guests	guest	NNS
6912	2554	36	during	during	IN
6912	2554	37	the	the	DT
6912	2554	38	absence	absence	NN
6912	2554	39	of	of	IN
6912	2554	40	the	the	DT
6912	2554	41	hostess	hostess	NN
6912	2554	42	.	.	.
6912	2555	1	If	if	IN
6912	2555	2	the	the	DT
6912	2555	3	hostess	hostess	NN
6912	2555	4	is	be	VBZ
6912	2555	5	sole	sole	JJ
6912	2555	6	entertainer	entertainer	NN
6912	2555	7	,	,	,
6912	2555	8	she	-PRON-	PRP
6912	2555	9	would	would	MD
6912	2555	10	do	do	VB
6912	2555	11	well	well	RB
6912	2555	12	to	to	TO
6912	2555	13	start	start	VB
6912	2555	14	an	an	DT
6912	2555	15	absorbing	absorbing	JJ
6912	2555	16	subject	subject	NN
6912	2555	17	of	of	IN
6912	2555	18	conversation	conversation	NN
6912	2555	19	just	just	RB
6912	2555	20	before	before	IN
6912	2555	21	leaving	leave	VBG
6912	2555	22	the	the	DT
6912	2555	23	dining	dining	NN
6912	2555	24	room	room	NN
6912	2555	25	.	.	.
6912	2556	1	QUESTIONS	QUESTIONS	NNP
6912	2556	2	Why	why	WRB
6912	2556	3	is	be	VBZ
6912	2556	4	it	-PRON-	PRP
6912	2556	5	desirable	desirable	JJ
6912	2556	6	to	to	TO
6912	2556	7	use	use	VB
6912	2556	8	doilies	doily	NNS
6912	2556	9	on	on	IN
6912	2556	10	plates	plate	NNS
6912	2556	11	containing	contain	VBG
6912	2556	12	crackers	cracker	NNS
6912	2556	13	,	,	,
6912	2556	14	bread	bread	NN
6912	2556	15	,	,	,
6912	2556	16	and	and	CC
6912	2556	17	cakes	cake	NNS
6912	2556	18	?	?	.
6912	2557	1	Why	why	WRB
6912	2557	2	should	should	MD
6912	2557	3	baked	bake	VBN
6912	2557	4	potatoes	potato	NNS
6912	2557	5	,	,	,
6912	2557	6	corn	corn	NN
6912	2557	7	,	,	,
6912	2557	8	and	and	CC
6912	2557	9	hot	hot	JJ
6912	2557	10	breads	bread	NNS
6912	2557	11	be	be	VB
6912	2557	12	served	serve	VBN
6912	2557	13	on	on	IN
6912	2557	14	a	a	DT
6912	2557	15	folded	fold	VBN
6912	2557	16	napkin	napkin	NN
6912	2557	17	?	?	.
6912	2558	1	Why	why	WRB
6912	2558	2	should	should	MD
6912	2558	3	the	the	DT
6912	2558	4	coffeepot	coffeepot	NN
6912	2558	5	be	be	VB
6912	2558	6	placed	place	VBN
6912	2558	7	at	at	IN
6912	2558	8	the	the	DT
6912	2558	9	right	right	NN
6912	2558	10	of	of	IN
6912	2558	11	the	the	DT
6912	2558	12	hostess	hostess	NN
6912	2558	13	's	's	POS
6912	2558	14	cover	cover	NN
6912	2558	15	and	and	CC
6912	2558	16	the	the	DT
6912	2558	17	cups	cup	NNS
6912	2558	18	and	and	CC
6912	2558	19	saucers	saucer	NNS
6912	2558	20	at	at	IN
6912	2558	21	the	the	DT
6912	2558	22	left	left	NN
6912	2558	23	of	of	IN
6912	2558	24	her	-PRON-	PRP$
6912	2558	25	cover	cover	NN
6912	2558	26	?	?	.
6912	2559	1	In	in	IN
6912	2559	2	laying	lay	VBG
6912	2559	3	the	the	DT
6912	2559	4	table	table	NN
6912	2559	5	,	,	,
6912	2559	6	why	why	WRB
6912	2559	7	should	should	MD
6912	2559	8	the	the	DT
6912	2559	9	knives	knife	NNS
6912	2559	10	,	,	,
6912	2559	11	spoons	spoon	NNS
6912	2559	12	,	,	,
6912	2559	13	and	and	CC
6912	2559	14	the	the	DT
6912	2559	15	forks	fork	NNS
6912	2559	16	that	that	WDT
6912	2559	17	are	be	VBP
6912	2559	18	to	to	TO
6912	2559	19	be	be	VB
6912	2559	20	used	use	VBN
6912	2559	21	without	without	IN
6912	2559	22	knives	knife	NNS
6912	2559	23	be	be	VB
6912	2559	24	placed	place	VBN
6912	2559	25	at	at	IN
6912	2559	26	the	the	DT
6912	2559	27	right	right	NN
6912	2559	28	of	of	IN
6912	2559	29	the	the	DT
6912	2559	30	plates	plate	NNS
6912	2559	31	?	?	.
6912	2560	1	Why	why	WRB
6912	2560	2	should	should	MD
6912	2560	3	the	the	DT
6912	2560	4	forks	fork	NNS
6912	2560	5	that	that	WDT
6912	2560	6	are	be	VBP
6912	2560	7	to	to	TO
6912	2560	8	be	be	VB
6912	2560	9	used	use	VBN
6912	2560	10	with	with	IN
6912	2560	11	knives	knife	NNS
6912	2560	12	be	be	VB
6912	2560	13	placed	place	VBN
6912	2560	14	at	at	IN
6912	2560	15	the	the	DT
6912	2560	16	left	left	NN
6912	2560	17	of	of	IN
6912	2560	18	the	the	DT
6912	2560	19	plates	plate	NNS
6912	2560	20	?	?	.
6912	2561	1	In	in	IN
6912	2561	2	serving	serve	VBG
6912	2561	3	,	,	,
6912	2561	4	why	why	WRB
6912	2561	5	should	should	MD
6912	2561	6	dishes	dish	NNS
6912	2561	7	which	which	WDT
6912	2561	8	admit	admit	NN
6912	2561	9	of	of	IN
6912	2561	10	choice	choice	NN
6912	2561	11	be	be	VB
6912	2561	12	passed	pass	VBN
6912	2561	13	to	to	IN
6912	2561	14	the	the	DT
6912	2561	15	left	left	NN
6912	2561	16	of	of	IN
6912	2561	17	a	a	DT
6912	2561	18	guest	guest	NN
6912	2561	19	?	?	.
6912	2562	1	Why	why	WRB
6912	2562	2	should	should	MD
6912	2562	3	dishes	dish	NNS
6912	2562	4	which	which	WDT
6912	2562	5	do	do	VBP
6912	2562	6	not	not	RB
6912	2562	7	admit	admit	VB
6912	2562	8	of	of	IN
6912	2562	9	choice	choice	NN
6912	2562	10	be	be	VB
6912	2562	11	placed	place	VBN
6912	2562	12	at	at	IN
6912	2562	13	the	the	DT
6912	2562	14	right	right	NN
6912	2562	15	?	?	.
6912	2563	1	Why	why	WRB
6912	2563	2	should	should	MD
6912	2563	3	this	this	DT
6912	2563	4	order	order	NN
6912	2563	5	of	of	IN
6912	2563	6	clearing	clear	VBG
6912	2563	7	the	the	DT
6912	2563	8	table	table	NN
6912	2563	9	at	at	IN
6912	2563	10	the	the	DT
6912	2563	11	end	end	NN
6912	2563	12	of	of	IN
6912	2563	13	a	a	DT
6912	2563	14	course	course	NN
6912	2563	15	be	be	VB
6912	2563	16	followed	follow	VBN
6912	2563	17	:	:	:
6912	2563	18	first	first	RB
6912	2563	19	,	,	,
6912	2563	20	the	the	DT
6912	2563	21	soiled	soiled	JJ
6912	2563	22	dishes	dish	NNS
6912	2563	23	,	,	,
6912	2563	24	then	then	RB
6912	2563	25	the	the	DT
6912	2563	26	food	food	NN
6912	2563	27	,	,	,
6912	2563	28	then	then	RB
6912	2563	29	the	the	DT
6912	2563	30	clean	clean	JJ
6912	2563	31	dishes	dish	NNS
6912	2563	32	,	,	,
6912	2563	33	and	and	CC
6912	2563	34	finally	finally	RB
6912	2563	35	the	the	DT
6912	2563	36	crumbs	crumb	NNS
6912	2563	37	?	?	.
6912	2564	1	Why	why	WRB
6912	2564	2	should	should	MD
6912	2564	3	all	all	DT
6912	2564	4	dishes	dish	NNS
6912	2564	5	belonging	belong	VBG
6912	2564	6	to	to	IN
6912	2564	7	a	a	DT
6912	2564	8	particular	particular	JJ
6912	2564	9	course	course	NN
6912	2564	10	be	be	VB
6912	2564	11	removed	remove	VBN
6912	2564	12	at	at	IN
6912	2564	13	the	the	DT
6912	2564	14	end	end	NN
6912	2564	15	of	of	IN
6912	2564	16	the	the	DT
6912	2564	17	course	course	NN
6912	2564	18	?	?	.
6912	2565	1	Why	why	WRB
6912	2565	2	is	be	VBZ
6912	2565	3	a	a	DT
6912	2565	4	brush	brush	NN
6912	2565	5	not	not	RB
6912	2565	6	desirable	desirable	JJ
6912	2565	7	for	for	IN
6912	2565	8	crumbing	crumb	VBG
6912	2565	9	the	the	DT
6912	2565	10	table	table	NN
6912	2565	11	?	?	.
6912	2566	1	Why	why	WRB
6912	2566	2	are	be	VBP
6912	2566	3	finger	finger	NN
6912	2566	4	bowls	bowl	NNS
6912	2566	5	used	use	VBN
6912	2566	6	after	after	IN
6912	2566	7	the	the	DT
6912	2566	8	fruit	fruit	NN
6912	2566	9	course	course	NN
6912	2566	10	of	of	IN
6912	2566	11	breakfast	breakfast	NN
6912	2566	12	and	and	CC
6912	2566	13	at	at	IN
6912	2566	14	the	the	DT
6912	2566	15	end	end	NN
6912	2566	16	of	of	IN
6912	2566	17	luncheon	luncheon	NN
6912	2566	18	or	or	CC
6912	2566	19	dinner	dinner	NN
6912	2566	20	?	?	.
6912	2567	1	Make	make	VB
6912	2567	2	a	a	DT
6912	2567	3	list	list	NN
6912	2567	4	of	of	IN
6912	2567	5	the	the	DT
6912	2567	6	linen	linen	NN
6912	2567	7	,	,	,
6912	2567	8	silver	silver	NN
6912	2567	9	,	,	,
6912	2567	10	glass	glass	NN
6912	2567	11	,	,	,
6912	2567	12	and	and	CC
6912	2567	13	china	china	NNP
6912	2567	14	needed	need	VBD
6912	2567	15	for	for	IN
6912	2567	16	the	the	DT
6912	2567	17	dining	dining	NN
6912	2567	18	and	and	CC
6912	2567	19	serving	serve	VBG
6912	2567	20	tables	table	NNS
6912	2567	21	,	,	,
6912	2567	22	when	when	WRB
6912	2567	23	serving	serve	VBG
6912	2567	24	the	the	DT
6912	2567	25	menu	menu	NN
6912	2567	26	given	give	VBN
6912	2567	27	below	below	RP
6912	2567	28	.	.	.
6912	2568	1	Give	give	VB
6912	2568	2	method	method	NN
6912	2568	3	of	of	IN
6912	2568	4	serving	serve	VBG
6912	2568	5	each	each	DT
6912	2568	6	course	course	NN
6912	2568	7	,	,	,
6912	2568	8	using	use	VBG
6912	2568	9	the	the	DT
6912	2568	10	English	english	JJ
6912	2568	11	style	style	NN
6912	2568	12	.	.	.
6912	2569	1	Cream	Cream	NNP
6912	2569	2	of	of	IN
6912	2569	3	Tomato	Tomato	NNP
6912	2569	4	Soup	Soup	NNP
6912	2569	5	--	--	:
6912	2569	6	Soup	Soup	NNP
6912	2569	7	Sticks	Sticks	NNP
6912	2569	8	Veal	Veal	NNP
6912	2569	9	Cutlets	Cutlets	NNPS
6912	2569	10	Rice	Rice	NNP
6912	2569	11	Rolls	Rolls	NNP
6912	2569	12	--	--	:
6912	2569	13	Butter	Butter	NNP
6912	2569	14	Cucumber	Cucumber	NNP
6912	2569	15	Salad	Salad	NNP
6912	2569	16	Wafers	Wafers	NNPS
6912	2569	17	Snow	Snow	NNP
6912	2569	18	Pudding	Pudding	NNP
6912	2569	19	,	,	,
6912	2569	20	Custard	Custard	NNP
6912	2569	21	Sauce	Sauce	NNP
6912	2569	22	Cakes	Cakes	NNPS
6912	2569	23	--	--	:
6912	2569	24	Coffee	coffee	NN
6912	2569	25	LESSON	LESSON	NNP
6912	2569	26	XXXI	xxxi	NN
6912	2569	27	COOKING	cooking	NN
6912	2569	28	AND	and	CC
6912	2569	29	SERVING	serve	VBG
6912	2569	30	BREAKFAST	BREAKFAST	NNP
6912	2569	31	Cook	Cook	NNP
6912	2569	32	and	and	CC
6912	2569	33	serve	serve	VB
6912	2569	34	a	a	DT
6912	2569	35	breakfast	breakfast	NN
6912	2569	36	.	.	.
6912	2570	1	If	if	IN
6912	2570	2	the	the	DT
6912	2570	3	lesson	lesson	NN
6912	2570	4	period	period	NN
6912	2570	5	is	be	VBZ
6912	2570	6	limited	limit	VBN
6912	2570	7	to	to	IN
6912	2570	8	90	90	CD
6912	2570	9	minutes	minute	NNS
6912	2570	10	,	,	,
6912	2570	11	it	-PRON-	PRP
6912	2570	12	is	be	VBZ
6912	2570	13	advisable	advisable	JJ
6912	2570	14	to	to	TO
6912	2570	15	plan	plan	VB
6912	2570	16	only	only	RB
6912	2570	17	a	a	DT
6912	2570	18	simple	simple	JJ
6912	2570	19	meal	meal	NN
6912	2570	20	.	.	.
6912	2571	1	The	the	DT
6912	2571	2	following	following	JJ
6912	2571	3	menu	menu	NN
6912	2571	4	is	be	VBZ
6912	2571	5	suggested	suggest	VBN
6912	2571	6	:	:	:
6912	2571	7	Seasonable	seasonable	JJ
6912	2571	8	Fruit,--fresh	Fruit,--fresh	NNP
6912	2571	9	or	or	CC
6912	2571	10	cooked	cook	VBN
6912	2571	11	French	French	NNP
6912	2571	12	Toast	Toast	NNP
6912	2571	13	with	with	IN
6912	2571	14	Sirup	Sirup	NNP
6912	2571	15	Milk	Milk	NNP
6912	2571	16	Determine	determine	VB
6912	2571	17	the	the	DT
6912	2571	18	number	number	NN
6912	2571	19	of	of	IN
6912	2571	20	persons	person	NNS
6912	2571	21	each	each	DT
6912	2571	22	recipe	recipe	NN
6912	2571	23	for	for	IN
6912	2571	24	the	the	DT
6912	2571	25	foods	food	NNS
6912	2571	26	above	above	RB
6912	2571	27	will	will	MD
6912	2571	28	serve	serve	VB
6912	2571	29	.	.	.
6912	2572	1	It	-PRON-	PRP
6912	2572	2	may	may	MD
6912	2572	3	be	be	VB
6912	2572	4	necessary	necessary	JJ
6912	2572	5	to	to	TO
6912	2572	6	prepare	prepare	VB
6912	2572	7	only	only	RB
6912	2572	8	a	a	DT
6912	2572	9	portion	portion	NN
6912	2572	10	of	of	IN
6912	2572	11	a	a	DT
6912	2572	12	given	give	VBN
6912	2572	13	recipe	recipe	NN
6912	2572	14	or	or	CC
6912	2572	15	more	more	JJR
6912	2572	16	food	food	NN
6912	2572	17	than	than	IN
6912	2572	18	the	the	DT
6912	2572	19	quantity	quantity	NN
6912	2572	20	stated	state	VBN
6912	2572	21	in	in	IN
6912	2572	22	the	the	DT
6912	2572	23	recipe	recipe	NN
6912	2572	24	.	.	.
6912	2573	1	The	the	DT
6912	2573	2	pupil	pupil	NN
6912	2573	3	should	should	MD
6912	2573	4	become	become	VB
6912	2573	5	accustomed	accustomed	JJ
6912	2573	6	to	to	IN
6912	2573	7	dividing	divide	VBG
6912	2573	8	or	or	CC
6912	2573	9	multiplying	multiply	VBG
6912	2573	10	the	the	DT
6912	2573	11	quantities	quantity	NNS
6912	2573	12	given	give	VBN
6912	2573	13	in	in	IN
6912	2573	14	recipes	recipe	NNS
6912	2573	15	.	.	.
6912	2574	1	Commence	commence	VB
6912	2574	2	your	-PRON-	PRP$
6912	2574	3	work	work	NN
6912	2574	4	at	at	IN
6912	2574	5	such	such	PDT
6912	2574	6	a	a	DT
6912	2574	7	time	time	NN
6912	2574	8	that	that	IN
6912	2574	9	the	the	DT
6912	2574	10	food	food	NN
6912	2574	11	will	will	MD
6912	2574	12	be	be	VB
6912	2574	13	in	in	IN
6912	2574	14	proper	proper	JJ
6912	2574	15	condition	condition	NN
6912	2574	16	--	--	:
6912	2574	17	hot	hot	JJ
6912	2574	18	or	or	CC
6912	2574	19	cold	cold	JJ
6912	2574	20	--	--	:
6912	2574	21	at	at	IN
6912	2574	22	the	the	DT
6912	2574	23	time	time	NN
6912	2574	24	set	set	VBN
6912	2574	25	for	for	IN
6912	2574	26	serving	serve	VBG
6912	2574	27	the	the	DT
6912	2574	28	breakfast	breakfast	NN
6912	2574	29	.	.	.
6912	2575	1	Follow	follow	VB
6912	2575	2	the	the	DT
6912	2575	3	English	English	NNP
6912	2575	4	or	or	CC
6912	2575	5	family	family	NN
6912	2575	6	style	style	NN
6912	2575	7	of	of	IN
6912	2575	8	serving	serve	VBG
6912	2575	9	.	.	.
6912	2576	1	Serve	serve	VB
6912	2576	2	the	the	DT
6912	2576	3	breakfast	breakfast	NN
6912	2576	4	with	with	IN
6912	2576	5	or	or	CC
6912	2576	6	without	without	IN
6912	2576	7	a	a	DT
6912	2576	8	maid	maid	NN
6912	2576	9	(	(	-LRB-
6912	2576	10	see	see	VB
6912	2576	11	previous	previous	JJ
6912	2576	12	lesson	lesson	NN
6912	2576	13	)	)	-RRB-
6912	2576	14	.	.	.
6912	2577	1	LESSON	LESSON	NNP
6912	2577	2	XXXII	XXXII	NNP
6912	2577	3	REVIEW	review	NN
6912	2577	4	:	:	:
6912	2577	5	MEAL	MEAL	NNP
6912	2577	6	COOKING	COOKING	NNP
6912	2577	7	MENU	menu	NN
6912	2577	8	Seasonable	Seasonable	NNP
6912	2577	9	Fruit	Fruit	NNP
6912	2577	10	Sauce	Sauce	NNP
6912	2577	11	Breakfast	Breakfast	NNP
6912	2577	12	Cereal	Cereal	NNP
6912	2577	13	Coffee	Coffee	NNP
6912	2577	14	See	See	NNP
6912	2577	15	Review	Review	NNP
6912	2577	16	,	,	,
6912	2577	17	for	for	IN
6912	2577	18	suggestions	suggestion	NNS
6912	2577	19	regarding	regard	VBG
6912	2577	20	the	the	DT
6912	2577	21	preparation	preparation	NN
6912	2577	22	of	of	IN
6912	2577	23	the	the	DT
6912	2577	24	lesson	lesson	NN
6912	2577	25	.	.	.
6912	2578	1	LESSON	LESSON	NNP
6912	2578	2	XXXIII	XXXIII	NNP
6912	2578	3	HOME	home	NN
6912	2578	4	PROJECTS	PROJECTS	NNP
6912	2578	5	[	[	-LRB-
6912	2578	6	Footnote	Footnote	NNP
6912	2578	7	37	37	CD
6912	2578	8	:	:	:
6912	2578	9	See	see	VB
6912	2578	10	Lesson	Lesson	NNP
6912	2578	11	IX	IX	NNP
6912	2578	12	]	]	-RRB-
6912	2578	13	SUGGESTIONS	SUGGESTIONS	NNP
6912	2578	14	FOR	for	IN
6912	2578	15	HOME	HOME	NNP
6912	2578	16	WORK.--If	WORK.--If	NNP
6912	2578	17	cooked	cook	VBN
6912	2578	18	cereals	cereal	NNS
6912	2578	19	are	be	VBP
6912	2578	20	desired	desire	VBN
6912	2578	21	for	for	IN
6912	2578	22	breakfast	breakfast	NN
6912	2578	23	at	at	IN
6912	2578	24	your	-PRON-	PRP$
6912	2578	25	home	home	NN
6912	2578	26	,	,	,
6912	2578	27	prepare	prepare	VB
6912	2578	28	breakfast	breakfast	NN
6912	2578	29	cereals	cereal	NNS
6912	2578	30	in	in	IN
6912	2578	31	the	the	DT
6912	2578	32	evening	evening	NN
6912	2578	33	for	for	IN
6912	2578	34	the	the	DT
6912	2578	35	following	follow	VBG
6912	2578	36	morning	morning	NN
6912	2578	37	.	.	.
6912	2579	1	Make	make	VB
6912	2579	2	a	a	DT
6912	2579	3	dessert	dessert	NN
6912	2579	4	for	for	IN
6912	2579	5	the	the	DT
6912	2579	6	evening	evening	NN
6912	2579	7	meal	meal	NN
6912	2579	8	at	at	RB
6912	2579	9	least	least	RBS
6912	2579	10	three	three	CD
6912	2579	11	times	time	NNS
6912	2579	12	a	a	DT
6912	2579	13	week	week	NN
6912	2579	14	.	.	.
6912	2580	1	SUGGESTED	suggest	VBN
6912	2580	2	AIMS	aim	NNS
6912	2580	3	:	:	:
6912	2580	4	(	(	-LRB-
6912	2580	5	1	1	LS
6912	2580	6	)	)	-RRB-
6912	2580	7	To	to	TO
6912	2580	8	cook	cook	VB
6912	2580	9	the	the	DT
6912	2580	10	cereal	cereal	NN
6912	2580	11	a	a	DT
6912	2580	12	sufficient	sufficient	JJ
6912	2580	13	length	length	NN
6912	2580	14	of	of	IN
6912	2580	15	time	time	NN
6912	2580	16	to	to	TO
6912	2580	17	produce	produce	VB
6912	2580	18	a	a	DT
6912	2580	19	sweet	sweet	JJ
6912	2580	20	flavor	flavor	NN
6912	2580	21	and	and	CC
6912	2580	22	make	make	VB
6912	2580	23	it	-PRON-	PRP
6912	2580	24	tender	tender	JJ
6912	2580	25	,	,	,
6912	2580	26	to	to	TO
6912	2580	27	evaporate	evaporate	VB
6912	2580	28	the	the	DT
6912	2580	29	moisture	moisture	NN
6912	2580	30	sufficiently	sufficiently	RB
6912	2580	31	so	so	IN
6912	2580	32	that	that	IN
6912	2580	33	mastication	mastication	NN
6912	2580	34	will	will	MD
6912	2580	35	be	be	VB
6912	2580	36	necessary	necessary	JJ
6912	2580	37	,	,	,
6912	2580	38	to	to	TO
6912	2580	39	allow	allow	VB
6912	2580	40	no	no	DT
6912	2580	41	scum	scum	NN
6912	2580	42	to	to	TO
6912	2580	43	form	form	VB
6912	2580	44	on	on	IN
6912	2580	45	top	top	NN
6912	2580	46	.	.	.
6912	2581	1	(	(	-LRB-
6912	2581	2	2	2	LS
6912	2581	3	)	)	-RRB-
6912	2581	4	To	to	TO
6912	2581	5	select	select	VB
6912	2581	6	a	a	DT
6912	2581	7	variety	variety	NN
6912	2581	8	of	of	IN
6912	2581	9	desserts	dessert	NNS
6912	2581	10	so	so	IN
6912	2581	11	that	that	IN
6912	2581	12	a	a	DT
6912	2581	13	different	different	JJ
6912	2581	14	one	one	NN
6912	2581	15	may	may	MD
6912	2581	16	be	be	VB
6912	2581	17	served	serve	VBN
6912	2581	18	each	each	DT
6912	2581	19	time	time	NN
6912	2581	20	.	.	.
6912	2582	1	DIVISION	DIVISION	NNP
6912	2582	2	FIVE	five	CD
6912	2582	3	ENERGY	ENERGY	NNP
6912	2582	4	-	-	HYPH
6912	2582	5	GIVING	giving	NN
6912	2582	6	OR	or	CC
6912	2582	7	FUEL	FUEL	NNP
6912	2582	8	FOODS,--RICH	foods,--rich	NN
6912	2582	9	IN	in	IN
6912	2582	10	FATS	FATS	NNP
6912	2582	11	AND	and	CC
6912	2582	12	OILS	oils	NN
6912	2582	13	LESSON	LESSON	NNP
6912	2582	14	XXXIV	XXXIV	NNP
6912	2582	15	FAT	fat	NN
6912	2582	16	AS	as	IN
6912	2582	17	A	a	DT
6912	2582	18	FRYING	frying	JJ
6912	2582	19	MEDIUM	MEDIUM	NNP
6912	2582	20	COMPARISON	comparison	NN
6912	2582	21	OF	of	IN
6912	2582	22	FATS	FATS	NNP
6912	2582	23	AND	and	CC
6912	2582	24	CARBOHYDRATES.--_Fat	CARBOHYDRATES.--_Fat	NNP
6912	2582	25	is	be	VBZ
6912	2582	26	a	a	DT
6912	2582	27	foodstuff	foodstuff	NN
6912	2582	28	.	.	.
6912	2582	29	_	_	NNP
6912	2582	30	Fat	fat	NN
6912	2582	31	and	and	CC
6912	2582	32	oil	oil	NN
6912	2582	33	[	[	-LRB-
6912	2582	34	Footnote	Footnote	NNP
6912	2582	35	38	38	CD
6912	2582	36	:	:	:
6912	2582	37	Fat	fat	NN
6912	2582	38	and	and	CC
6912	2582	39	oil	oil	NN
6912	2582	40	are	be	VBP
6912	2582	41	very	very	RB
6912	2582	42	similar	similar	JJ
6912	2582	43	,	,	,
6912	2582	44	oil	oil	NN
6912	2582	45	being	be	VBG
6912	2582	46	fat	fat	NN
6912	2582	47	that	that	WDT
6912	2582	48	is	be	VBZ
6912	2582	49	liquid	liquid	JJ
6912	2582	50	at	at	IN
6912	2582	51	ordinary	ordinary	JJ
6912	2582	52	temperature	temperature	NN
6912	2582	53	.	.	.
6912	2582	54	]	]	-RRB-
6912	2583	1	form	form	VB
6912	2583	2	another	another	DT
6912	2583	3	great	great	JJ
6912	2583	4	class	class	NN
6912	2583	5	of	of	IN
6912	2583	6	energy	energy	NN
6912	2583	7	-	-	HYPH
6912	2583	8	giving	giving	NN
6912	2583	9	or	or	CC
6912	2583	10	fuel	fuel	NN
6912	2583	11	foods	food	NNS
6912	2583	12	.	.	.
6912	2584	1	In	in	IN
6912	2584	2	the	the	DT
6912	2584	3	body	body	NN
6912	2584	4	,	,	,
6912	2584	5	these	these	DT
6912	2584	6	foods	food	NNS
6912	2584	7	,	,	,
6912	2584	8	like	like	IN
6912	2584	9	carbohydrates	carbohydrate	NNS
6912	2584	10	,	,	,
6912	2584	11	give	give	VB
6912	2584	12	energy	energy	NN
6912	2584	13	;	;	:
6912	2584	14	in	in	IN
6912	2584	15	fact	fact	NN
6912	2584	16	weight	weight	NN
6912	2584	17	for	for	IN
6912	2584	18	weight	weight	NN
6912	2584	19	they	-PRON-	PRP
6912	2584	20	furnish	furnish	VBP
6912	2584	21	more	more	RBR
6912	2584	22	than	than	IN
6912	2584	23	twice	twice	PDT
6912	2584	24	as	as	RB
6912	2584	25	much	much	JJ
6912	2584	26	energy	energy	NN
6912	2584	27	as	as	IN
6912	2584	28	carbohydrates	carbohydrate	NNS
6912	2584	29	.	.	.
6912	2585	1	There	there	EX
6912	2585	2	is	be	VBZ
6912	2585	3	,	,	,
6912	2585	4	for	for	IN
6912	2585	5	example	example	NN
6912	2585	6	,	,	,
6912	2585	7	about	about	IN
6912	2585	8	as	as	RB
6912	2585	9	much	much	JJ
6912	2585	10	fat	fat	NN
6912	2585	11	by	by	IN
6912	2585	12	weight	weight	NN
6912	2585	13	in	in	IN
6912	2585	14	one	one	CD
6912	2585	15	pound	pound	NN
6912	2585	16	of	of	IN
6912	2585	17	butter	butter	NN
6912	2585	18	as	as	IN
6912	2585	19	there	there	EX
6912	2585	20	are	be	VBP
6912	2585	21	carbohydrates	carbohydrate	NNS
6912	2585	22	in	in	IN
6912	2585	23	one	one	CD
6912	2585	24	pound	pound	NN
6912	2585	25	of	of	IN
6912	2585	26	tapioca	tapioca	NN
6912	2585	27	.	.	.
6912	2586	1	By	by	IN
6912	2586	2	measurement	measurement	NN
6912	2586	3	it	-PRON-	PRP
6912	2586	4	has	have	VBZ
6912	2586	5	been	be	VBN
6912	2586	6	found	find	VBN
6912	2586	7	that	that	IN
6912	2586	8	one	one	CD
6912	2586	9	pound	pound	NN
6912	2586	10	of	of	IN
6912	2586	11	butter	butter	NN
6912	2586	12	gives	give	VBZ
6912	2586	13	to	to	IN
6912	2586	14	the	the	DT
6912	2586	15	body	body	NN
6912	2586	16	almost	almost	RB
6912	2586	17	two	two	CD
6912	2586	18	and	and	CC
6912	2586	19	one	one	CD
6912	2586	20	fourth	fourth	JJ
6912	2586	21	times	time	NNS
6912	2586	22	as	as	RB
6912	2586	23	much	much	JJ
6912	2586	24	energy	energy	NN
6912	2586	25	as	as	IN
6912	2586	26	does	do	VBZ
6912	2586	27	one	one	CD
6912	2586	28	pound	pound	NN
6912	2586	29	of	of	IN
6912	2586	30	tapioca	tapioca	NN
6912	2586	31	.	.	.
6912	2587	1	Fats	fat	NNS
6912	2587	2	and	and	CC
6912	2587	3	oils	oil	NNS
6912	2587	4	are	be	VBP
6912	2587	5	not	not	RB
6912	2587	6	only	only	RB
6912	2587	7	used	use	VBN
6912	2587	8	as	as	IN
6912	2587	9	food	food	NN
6912	2587	10	(	(	-LRB-
6912	2587	11	butter	butter	NN
6912	2587	12	for	for	IN
6912	2587	13	example	example	NN
6912	2587	14	)	)	-RRB-
6912	2587	15	and	and	CC
6912	2587	16	as	as	IN
6912	2587	17	constituents	constituent	NNS
6912	2587	18	of	of	IN
6912	2587	19	foods	food	NNS
6912	2587	20	(	(	-LRB-
6912	2587	21	fat	fat	JJ
6912	2587	22	in	in	IN
6912	2587	23	pastry	pastry	NN
6912	2587	24	)	)	-RRB-
6912	2587	25	,	,	,
6912	2587	26	but	but	CC
6912	2587	27	as	as	IN
6912	2587	28	a	a	DT
6912	2587	29	medium	medium	NN
6912	2587	30	for	for	IN
6912	2587	31	cooking	cooking	NN
6912	2587	32	.	.	.
6912	2588	1	The	the	DT
6912	2588	2	use	use	NN
6912	2588	3	of	of	IN
6912	2588	4	fat	fat	NN
6912	2588	5	as	as	IN
6912	2588	6	a	a	DT
6912	2588	7	cooking	cook	VBG
6912	2588	8	medium	medium	NN
6912	2588	9	follows	follow	VBZ
6912	2588	10	:	:	:
6912	2588	11	EXPERIMENT	EXPERIMENT	NNP
6912	2588	12	31	31	CD
6912	2588	13	:	:	:
6912	2588	14	TEMPERATURE	temperature	NN
6912	2588	15	AT	at	IN
6912	2588	16	WHICH	which	WDT
6912	2588	17	FATS	FATS	NNP
6912	2588	18	AND	and	CC
6912	2588	19	OILS	oils	NN
6912	2588	20	DECOMPOSE	decompose	VBP
6912	2588	21	OR	or	CC
6912	2588	22	"	"	``
6912	2588	23	BURN	BURN	NNP
6912	2588	24	.	.	.
6912	2588	25	"	"	''
6912	2589	1	--	--	:
6912	2589	2	Into	into	IN
6912	2589	3	each	each	DT
6912	2589	4	of	of	IN
6912	2589	5	6	6	CD
6912	2589	6	test	test	NN
6912	2589	7	tubes	tube	NNS
6912	2589	8	put	put	VBP
6912	2589	9	2	2	CD
6912	2589	10	teaspoonfuls	teaspoonful	NNS
6912	2589	11	of	of	IN
6912	2589	12	butter	butter	NN
6912	2589	13	,	,	,
6912	2589	14	cottonseed	cottonseed	NN
6912	2589	15	oil	oil	NN
6912	2589	16	,	,	,
6912	2589	17	corn	corn	NN
6912	2589	18	oil	oil	NN
6912	2589	19	,	,	,
6912	2589	20	beef	beef	NN
6912	2589	21	drippings	dripping	NNS
6912	2589	22	,	,	,
6912	2589	23	lard	lard	NN
6912	2589	24	,	,	,
6912	2589	25	and	and	CC
6912	2589	26	Crisco	Crisco	NNP
6912	2589	27	.	.	.
6912	2590	1	Gently	gently	RB
6912	2590	2	heat	heat	VB
6912	2590	3	each	each	DT
6912	2590	4	one	one	CD
6912	2590	5	of	of	IN
6912	2590	6	the	the	DT
6912	2590	7	fats	fat	NNS
6912	2590	8	or	or	CC
6912	2590	9	oils	oil	NNS
6912	2590	10	until	until	IN
6912	2590	11	fumes	fume	NNS
6912	2590	12	first	first	RB
6912	2590	13	arise	arise	VBP
6912	2590	14	from	from	IN
6912	2590	15	them	-PRON-	PRP
6912	2590	16	.	.	.
6912	2591	1	Then	then	RB
6912	2591	2	insert	insert	VB
6912	2591	3	a	a	DT
6912	2591	4	thermometer	thermometer	NN
6912	2591	5	[	[	-LRB-
6912	2591	6	Footnote	Footnote	NNP
6912	2591	7	39	39	CD
6912	2591	8	:	:	:
6912	2591	9	Care	care	NN
6912	2591	10	should	should	MD
6912	2591	11	be	be	VB
6912	2591	12	taken	take	VBN
6912	2591	13	in	in	RP
6912	2591	14	using	use	VBG
6912	2591	15	a	a	DT
6912	2591	16	thermometer	thermometer	NN
6912	2591	17	in	in	IN
6912	2591	18	hot	hot	JJ
6912	2591	19	fat	fat	NN
6912	2591	20	.	.	.
6912	2592	1	It	-PRON-	PRP
6912	2592	2	should	should	MD
6912	2592	3	be	be	VB
6912	2592	4	allowed	allow	VBN
6912	2592	5	to	to	TO
6912	2592	6	cool	cool	VB
6912	2592	7	before	before	IN
6912	2592	8	washing	washing	NN
6912	2592	9	.	.	.
6912	2592	10	]	]	-RRB-
6912	2593	1	in	in	IN
6912	2593	2	each	each	DT
6912	2593	3	tube	tube	NN
6912	2593	4	and	and	CC
6912	2593	5	note	note	VB
6912	2593	6	the	the	DT
6912	2593	7	temperatures	temperature	NNS
6912	2593	8	.	.	.
6912	2594	1	These	these	DT
6912	2594	2	are	be	VBP
6912	2594	3	the	the	DT
6912	2594	4	temperatures	temperature	NNS
6912	2594	5	at	at	IN
6912	2594	6	which	which	WDT
6912	2594	7	the	the	DT
6912	2594	8	various	various	JJ
6912	2594	9	fats	fat	NNS
6912	2594	10	decompose	decompose	VBP
6912	2594	11	.	.	.
6912	2595	1	Record	record	VB
6912	2595	2	these	these	DT
6912	2595	3	temperatures	temperature	NNS
6912	2595	4	in	in	IN
6912	2595	5	your	-PRON-	PRP$
6912	2595	6	notebook	notebook	NN
6912	2595	7	.	.	.
6912	2596	1	How	how	WRB
6912	2596	2	do	do	VBP
6912	2596	3	the	the	DT
6912	2596	4	decomposing	decompose	VBG
6912	2596	5	temperatures	temperature	NNS
6912	2596	6	of	of	IN
6912	2596	7	fat	fat	NN
6912	2596	8	compare	compare	VBP
6912	2596	9	with	with	IN
6912	2596	10	that	that	DT
6912	2596	11	of	of	IN
6912	2596	12	boiling	boil	VBG
6912	2596	13	water	water	NN
6912	2596	14	?	?	.
6912	2597	1	Which	which	WDT
6912	2597	2	would	would	MD
6912	2597	3	be	be	VB
6912	2597	4	the	the	DT
6912	2597	5	hotter	hot	JJR
6912	2597	6	medium	medium	NN
6912	2597	7	for	for	IN
6912	2597	8	cooking	cooking	NN
6912	2597	9	--	--	:
6912	2597	10	hot	hot	JJ
6912	2597	11	fat	fat	NN
6912	2597	12	or	or	CC
6912	2597	13	boiling	boiling	NN
6912	2597	14	water	water	NN
6912	2597	15	?	?	.
6912	2598	1	Which	which	WDT
6912	2598	2	fat	fat	NN
6912	2598	3	reaches	reach	VBZ
6912	2598	4	the	the	DT
6912	2598	5	highest	high	JJS
6912	2598	6	temperature	temperature	NN
6912	2598	7	before	before	IN
6912	2598	8	it	-PRON-	PRP
6912	2598	9	begins	begin	VBZ
6912	2598	10	to	to	TO
6912	2598	11	decompose	decompose	VB
6912	2598	12	?	?	.
6912	2599	1	If	if	IN
6912	2599	2	fat	fat	NN
6912	2599	3	is	be	VBZ
6912	2599	4	used	use	VBN
6912	2599	5	as	as	IN
6912	2599	6	a	a	DT
6912	2599	7	medium	medium	NN
6912	2599	8	of	of	IN
6912	2599	9	cooking	cooking	NN
6912	2599	10	,	,	,
6912	2599	11	which	which	WDT
6912	2599	12	of	of	IN
6912	2599	13	these	these	DT
6912	2599	14	fats	fat	NNS
6912	2599	15	,	,	,
6912	2599	16	as	as	RB
6912	2599	17	far	far	RB
6912	2599	18	as	as	IN
6912	2599	19	temperature	temperature	NN
6912	2599	20	is	be	VBZ
6912	2599	21	concerned	concern	VBN
6912	2599	22	,	,	,
6912	2599	23	would	would	MD
6912	2599	24	be	be	VB
6912	2599	25	the	the	DT
6912	2599	26	most	most	RBS
6912	2599	27	desirable	desirable	JJ
6912	2599	28	?	?	.
6912	2600	1	Give	give	VB
6912	2600	2	a	a	DT
6912	2600	3	reason	reason	NN
6912	2600	4	for	for	IN
6912	2600	5	your	-PRON-	PRP$
6912	2600	6	answer	answer	NN
6912	2600	7	.	.	.
6912	2601	1	What	what	WP
6912	2601	2	is	be	VBZ
6912	2601	3	the	the	DT
6912	2601	4	price	price	NN
6912	2601	5	per	per	IN
6912	2601	6	pound	pound	NN
6912	2601	7	or	or	CC
6912	2601	8	pint	pint	NN
6912	2601	9	of	of	IN
6912	2601	10	each	each	DT
6912	2601	11	of	of	IN
6912	2601	12	these	these	DT
6912	2601	13	fats	fat	NNS
6912	2601	14	or	or	CC
6912	2601	15	oils	oil	NNS
6912	2601	16	?	?	.
6912	2602	1	Which	which	WDT
6912	2602	2	of	of	IN
6912	2602	3	these	these	DT
6912	2602	4	are	be	VBP
6912	2602	5	vegetable	vegetable	JJ
6912	2602	6	and	and	CC
6912	2602	7	which	which	WDT
6912	2602	8	are	be	VBP
6912	2602	9	animal	animal	NN
6912	2602	10	fats	fat	NNS
6912	2602	11	or	or	CC
6912	2602	12	oils	oil	NNS
6912	2602	13	?	?	.
6912	2603	1	FATS	FATS	NNP
6912	2603	2	FOR	for	IN
6912	2603	3	DEEP	DEEP	NNP
6912	2603	4	-	-	HYPH
6912	2603	5	FAT	FAT	NNP
6912	2603	6	FRYING.--As	frying.--as	NN
6912	2603	7	shown	show	VBN
6912	2603	8	by	by	IN
6912	2603	9	the	the	DT
6912	2603	10	above	above	JJ
6912	2603	11	experiment	experiment	NN
6912	2603	12	,	,	,
6912	2603	13	fat	fat	NN
6912	2603	14	reaches	reach	VBZ
6912	2603	15	a	a	DT
6912	2603	16	high	high	JJ
6912	2603	17	temperature	temperature	NN
6912	2603	18	when	when	WRB
6912	2603	19	heated	heat	VBN
6912	2603	20	.	.	.
6912	2604	1	For	for	IN
6912	2604	2	this	this	DT
6912	2604	3	reason	reason	NN
6912	2604	4	fat	fat	NN
6912	2604	5	may	may	MD
6912	2604	6	be	be	VB
6912	2604	7	used	use	VBN
6912	2604	8	as	as	IN
6912	2604	9	a	a	DT
6912	2604	10	cooking	cooking	NN
6912	2604	11	medium	medium	NN
6912	2604	12	.	.	.
6912	2605	1	The	the	DT
6912	2605	2	process	process	NN
6912	2605	3	of	of	IN
6912	2605	4	cooking	cook	VBG
6912	2605	5	food	food	NN
6912	2605	6	in	in	IN
6912	2605	7	deep	deep	JJ
6912	2605	8	fat	fat	NN
6912	2605	9	is	be	VBZ
6912	2605	10	called	call	VBN
6912	2605	11	_	_	NNP
6912	2605	12	frying	fry	VBG
6912	2605	13	_	_	NNP
6912	2605	14	.	.	.
6912	2606	1	From	from	IN
6912	2606	2	the	the	DT
6912	2606	3	standpoint	standpoint	NN
6912	2606	4	of	of	IN
6912	2606	5	temperature	temperature	NN
6912	2606	6	the	the	DT
6912	2606	7	best	good	JJS
6912	2606	8	fat	fat	NN
6912	2606	9	for	for	IN
6912	2606	10	frying	frying	NN
6912	2606	11	is	be	VBZ
6912	2606	12	that	that	IN
6912	2606	13	which	which	WDT
6912	2606	14	can	can	MD
6912	2606	15	be	be	VB
6912	2606	16	heated	heat	VBN
6912	2606	17	to	to	IN
6912	2606	18	a	a	DT
6912	2606	19	very	very	RB
6912	2606	20	high	high	JJ
6912	2606	21	temperature	temperature	NN
6912	2606	22	without	without	IN
6912	2606	23	burning	burn	VBG
6912	2606	24	.	.	.
6912	2607	1	Other	other	JJ
6912	2607	2	factors	factor	NNS
6912	2607	3	such	such	JJ
6912	2607	4	as	as	IN
6912	2607	5	flavor	flavor	NN
6912	2607	6	and	and	CC
6912	2607	7	cost	cost	NN
6912	2607	8	,	,	,
6912	2607	9	however	however	RB
6912	2607	10	,	,	,
6912	2607	11	have	have	VBP
6912	2607	12	to	to	TO
6912	2607	13	be	be	VB
6912	2607	14	taken	take	VBN
6912	2607	15	into	into	IN
6912	2607	16	consideration	consideration	NN
6912	2607	17	.	.	.
6912	2608	1	Fat	fat	JJ
6912	2608	2	not	not	RB
6912	2608	3	only	only	RB
6912	2608	4	heats	heat	VBZ
6912	2608	5	foods	food	NNS
6912	2608	6	,	,	,
6912	2608	7	but	but	CC
6912	2608	8	it	-PRON-	PRP
6912	2608	9	imparts	impart	VBZ
6912	2608	10	flavor	flavor	NN
6912	2608	11	since	since	IN
6912	2608	12	some	some	DT
6912	2608	13	of	of	IN
6912	2608	14	the	the	DT
6912	2608	15	fat	fat	NN
6912	2608	16	in	in	IN
6912	2608	17	which	which	WDT
6912	2608	18	a	a	DT
6912	2608	19	food	food	NN
6912	2608	20	is	be	VBZ
6912	2608	21	cooked	cook	VBN
6912	2608	22	,	,	,
6912	2608	23	clings	cling	NNS
6912	2608	24	to	to	IN
6912	2608	25	the	the	DT
6912	2608	26	food	food	NN
6912	2608	27	.	.	.
6912	2609	1	The	the	DT
6912	2609	2	costs	cost	NNS
6912	2609	3	of	of	IN
6912	2609	4	the	the	DT
6912	2609	5	various	various	JJ
6912	2609	6	fats	fat	NNS
6912	2609	7	differ	differ	VBP
6912	2609	8	greatly	greatly	RB
6912	2609	9	.	.	.
6912	2610	1	This	this	DT
6912	2610	2	must	must	MD
6912	2610	3	be	be	VB
6912	2610	4	regarded	regard	VBN
6912	2610	5	in	in	IN
6912	2610	6	selecting	select	VBG
6912	2610	7	fats	fat	NNS
6912	2610	8	for	for	IN
6912	2610	9	cooking	cooking	NN
6912	2610	10	.	.	.
6912	2611	1	Taking	take	VBG
6912	2611	2	these	these	DT
6912	2611	3	factors	factor	NNS
6912	2611	4	into	into	IN
6912	2611	5	consideration	consideration	NN
6912	2611	6	,	,	,
6912	2611	7	many	many	JJ
6912	2611	8	prefer	prefer	VBP
6912	2611	9	the	the	DT
6912	2611	10	cheaper	cheap	JJR
6912	2611	11	vegetable	vegetable	NN
6912	2611	12	fats	fat	NNS
6912	2611	13	for	for	IN
6912	2611	14	frying	frying	NN
6912	2611	15	,	,	,
6912	2611	16	while	while	IN
6912	2611	17	others	other	NNS
6912	2611	18	find	find	VBP
6912	2611	19	a	a	DT
6912	2611	20	mixture	mixture	NN
6912	2611	21	of	of	IN
6912	2611	22	beef	beef	NN
6912	2611	23	drippings	dripping	NNS
6912	2611	24	and	and	CC
6912	2611	25	lard	lard	NN
6912	2611	26	satisfactory	satisfactory	JJ
6912	2611	27	.	.	.
6912	2612	1	EXPERIMENT	EXPERIMENT	NNP
6912	2612	2	32	32	CD
6912	2612	3	:	:	:
6912	2612	4	BREAD	BREAD	NNP
6912	2612	5	FRIED	FRIED	NNP
6912	2612	6	IN	in	IN
6912	2612	7	"	"	``
6912	2612	8	COOL	cool	NN
6912	2612	9	"	"	''
6912	2612	10	FAT	fat	NN
6912	2612	11	(	(	-LRB-
6912	2612	12	CLASS	CLASS	NNP
6912	2612	13	EXPERIMENT).--Put	experiment).--put	VBP
6912	2612	14	some	some	DT
6912	2612	15	suitable	suitable	JJ
6912	2612	16	fat	fat	NN
6912	2612	17	for	for	IN
6912	2612	18	frying	fry	VBG
6912	2612	19	in	in	IN
6912	2612	20	an	an	DT
6912	2612	21	iron	iron	NN
6912	2612	22	pan	pan	NN
6912	2612	23	and	and	CC
6912	2612	24	heat	heat	NN
6912	2612	25	.	.	.
6912	2613	1	Note	note	VB
6912	2613	2	carefully	carefully	RB
6912	2613	3	the	the	DT
6912	2613	4	change	change	NN
6912	2613	5	that	that	WDT
6912	2613	6	takes	take	VBZ
6912	2613	7	place	place	NN
6912	2613	8	in	in	IN
6912	2613	9	fat	fat	NN
6912	2613	10	as	as	IN
6912	2613	11	it	-PRON-	PRP
6912	2613	12	heats	heat	VBZ
6912	2613	13	.	.	.
6912	2614	1	When	when	WRB
6912	2614	2	the	the	DT
6912	2614	3	fat	fat	NN
6912	2614	4	"	"	``
6912	2614	5	foams	foam	NNS
6912	2614	6	"	"	''
6912	2614	7	or	or	CC
6912	2614	8	bubbles	bubble	NNS
6912	2614	9	,	,	,
6912	2614	10	or	or	CC
6912	2614	11	reaches	reach	VBZ
6912	2614	12	a	a	DT
6912	2614	13	temperature	temperature	NN
6912	2614	14	of	of	IN
6912	2614	15	about	about	RB
6912	2614	16	300	300	CD
6912	2614	17	degrees	degree	NNS
6912	2614	18	F.	F.	NNP
6912	2614	19	,	,	,
6912	2614	20	drop	drop	VB
6912	2614	21	into	into	IN
6912	2614	22	it	-PRON-	PRP
6912	2614	23	a	a	DT
6912	2614	24	piece	piece	NN
6912	2614	25	of	of	IN
6912	2614	26	bread	bread	NN
6912	2614	27	.	.	.
6912	2615	1	After	after	IN
6912	2615	2	one	one	CD
6912	2615	3	minute	minute	NN
6912	2615	4	remove	remove	VB
6912	2615	5	the	the	DT
6912	2615	6	bread	bread	NN
6912	2615	7	from	from	IN
6912	2615	8	the	the	DT
6912	2615	9	fat	fat	NN
6912	2615	10	;	;	:
6912	2615	11	examine	examine	VB
6912	2615	12	the	the	DT
6912	2615	13	bread	bread	NN
6912	2615	14	by	by	IN
6912	2615	15	breaking	break	VBG
6912	2615	16	it	-PRON-	PRP
6912	2615	17	apart	apart	RB
6912	2615	18	to	to	TO
6912	2615	19	see	see	VB
6912	2615	20	if	if	IN
6912	2615	21	the	the	DT
6912	2615	22	fat	fat	NN
6912	2615	23	has	have	VBZ
6912	2615	24	soaked	soak	VBN
6912	2615	25	into	into	IN
6912	2615	26	the	the	DT
6912	2615	27	bread	bread	NN
6912	2615	28	.	.	.
6912	2616	1	Is	be	VBZ
6912	2616	2	it	-PRON-	PRP
6912	2616	3	desirable	desirable	JJ
6912	2616	4	to	to	TO
6912	2616	5	have	have	VB
6912	2616	6	the	the	DT
6912	2616	7	fat	fat	JJ
6912	2616	8	soak	soak	NN
6912	2616	9	into	into	IN
6912	2616	10	fried	fry	VBN
6912	2616	11	foods	food	NNS
6912	2616	12	?	?	.
6912	2617	1	What	what	WDT
6912	2617	2	conclusion	conclusion	NN
6912	2617	3	can	can	MD
6912	2617	4	you	-PRON-	PRP
6912	2617	5	draw	draw	VB
6912	2617	6	as	as	IN
6912	2617	7	to	to	IN
6912	2617	8	frying	fry	VBG
6912	2617	9	foods	food	NNS
6912	2617	10	in	in	IN
6912	2617	11	"	"	``
6912	2617	12	cool	cool	JJ
6912	2617	13	"	"	''
6912	2617	14	fats	fat	NNS
6912	2617	15	?	?	.
6912	2618	1	EXPERIMENT	EXPERIMENT	NNP
6912	2618	2	33	33	CD
6912	2618	3	:	:	:
6912	2618	4	THE	the	DT
6912	2618	5	TEMPERATURE	temperature	NN
6912	2618	6	OF	of	IN
6912	2618	7	FAT	fat	NN
6912	2618	8	FOR	for	IN
6912	2618	9	FRYING	fry	VBG
6912	2618	10	(	(	-LRB-
6912	2618	11	CLASS	class	NN
6912	2618	12	EXPERIMENT).--	EXPERIMENT).--	NNP
6912	2618	13	Continue	continue	VB
6912	2618	14	to	to	TO
6912	2618	15	heat	heat	VB
6912	2618	16	the	the	DT
6912	2618	17	fat	fat	NN
6912	2618	18	of	of	IN
6912	2618	19	Experiment	Experiment	NNP
6912	2618	20	32	32	CD
6912	2618	21	.	.	.
6912	2619	1	When	when	WRB
6912	2619	2	fumes	fume	NNS
6912	2619	3	begin	begin	VBP
6912	2619	4	to	to	TO
6912	2619	5	rise	rise	VB
6912	2619	6	from	from	IN
6912	2619	7	the	the	DT
6912	2619	8	fat	fat	NN
6912	2619	9	,	,	,
6912	2619	10	or	or	CC
6912	2619	11	the	the	DT
6912	2619	12	fat	fat	NN
6912	2619	13	reaches	reach	VBZ
6912	2619	14	a	a	DT
6912	2619	15	temperature	temperature	NN
6912	2619	16	of	of	IN
6912	2619	17	365	365	CD
6912	2619	18	degrees	degree	NNS
6912	2619	19	F.	F.	NNP
6912	2619	20	,	,	,
6912	2619	21	again	again	RB
6912	2619	22	drop	drop	VB
6912	2619	23	a	a	DT
6912	2619	24	bit	bit	NN
6912	2619	25	of	of	IN
6912	2619	26	bread	bread	NN
6912	2619	27	into	into	IN
6912	2619	28	it	-PRON-	PRP
6912	2619	29	.	.	.
6912	2620	1	After	after	IN
6912	2620	2	one	one	CD
6912	2620	3	minute	minute	NN
6912	2620	4	remove	remove	VB
6912	2620	5	the	the	DT
6912	2620	6	bread	bread	NN
6912	2620	7	and	and	CC
6912	2620	8	examine	examine	VB
6912	2620	9	it	-PRON-	PRP
6912	2620	10	as	as	IN
6912	2620	11	above	above	RB
6912	2620	12	.	.	.
6912	2621	1	Has	have	VBZ
6912	2621	2	as	as	RB
6912	2621	3	much	much	JJ
6912	2621	4	fat	fat	NN
6912	2621	5	soaked	soak	VBD
6912	2621	6	into	into	IN
6912	2621	7	it	-PRON-	PRP
6912	2621	8	as	as	IN
6912	2621	9	in	in	IN
6912	2621	10	the	the	DT
6912	2621	11	first	first	JJ
6912	2621	12	bit	bit	NN
6912	2621	13	of	of	IN
6912	2621	14	bread	bread	NN
6912	2621	15	?	?	.
6912	2622	1	What	what	WDT
6912	2622	2	conclusion	conclusion	NN
6912	2622	3	can	can	MD
6912	2622	4	you	-PRON-	PRP
6912	2622	5	draw	draw	VB
6912	2622	6	from	from	IN
6912	2622	7	this	this	DT
6912	2622	8	in	in	IN
6912	2622	9	regard	regard	NN
6912	2622	10	to	to	IN
6912	2622	11	the	the	DT
6912	2622	12	proper	proper	JJ
6912	2622	13	temperature	temperature	NN
6912	2622	14	for	for	IN
6912	2622	15	frying	fry	VBG
6912	2622	16	foods	food	NNS
6912	2622	17	?	?	.
6912	2623	1	Cooked	cook	VBN
6912	2623	2	foods	food	NNS
6912	2623	3	and	and	CC
6912	2623	4	foods	food	NNS
6912	2623	5	needing	needing	JJ
6912	2623	6	but	but	CC
6912	2623	7	little	little	JJ
6912	2623	8	cooking	cooking	NN
6912	2623	9	require	require	VBP
6912	2623	10	a	a	DT
6912	2623	11	higher	high	JJR
6912	2623	12	temperature	temperature	NN
6912	2623	13	than	than	IN
6912	2623	14	batters	batter	NNS
6912	2623	15	or	or	CC
6912	2623	16	other	other	JJ
6912	2623	17	uncooked	uncooked	JJ
6912	2623	18	foods	food	NNS
6912	2623	19	.	.	.
6912	2624	1	If	if	IN
6912	2624	2	a	a	DT
6912	2624	3	bit	bit	NN
6912	2624	4	of	of	IN
6912	2624	5	bread	bread	NN
6912	2624	6	is	be	VBZ
6912	2624	7	browned	brown	VBN
6912	2624	8	in	in	IN
6912	2624	9	40	40	CD
6912	2624	10	seconds	second	NNS
6912	2624	11	,	,	,
6912	2624	12	the	the	DT
6912	2624	13	fat	fat	NN
6912	2624	14	is	be	VBZ
6912	2624	15	of	of	IN
6912	2624	16	proper	proper	JJ
6912	2624	17	temperature	temperature	NN
6912	2624	18	for	for	IN
6912	2624	19	cooked	cooked	JJ
6912	2624	20	foods	food	NNS
6912	2624	21	and	and	CC
6912	2624	22	for	for	IN
6912	2624	23	oysters	oyster	NNS
6912	2624	24	.	.	.
6912	2625	1	If	if	IN
6912	2625	2	bread	bread	NN
6912	2625	3	is	be	VBZ
6912	2625	4	browned	brown	VBN
6912	2625	5	in	in	IN
6912	2625	6	60	60	CD
6912	2625	7	seconds	second	NNS
6912	2625	8	,	,	,
6912	2625	9	the	the	DT
6912	2625	10	fat	fat	NN
6912	2625	11	is	be	VBZ
6912	2625	12	of	of	IN
6912	2625	13	proper	proper	JJ
6912	2625	14	temperature	temperature	NN
6912	2625	15	for	for	IN
6912	2625	16	uncooked	uncooked	JJ
6912	2625	17	foods	food	NNS
6912	2625	18	.	.	.
6912	2626	1	GENERAL	general	NN
6912	2626	2	RULES	rule	NNS
6912	2626	3	FOR	for	IN
6912	2626	4	FRYING.--Since	frying.--since	NN
6912	2626	5	fat	fat	NN
6912	2626	6	,	,	,
6912	2626	7	when	when	WRB
6912	2626	8	heated	heat	VBN
6912	2626	9	,	,	,
6912	2626	10	reaches	reach	VBZ
6912	2626	11	such	such	PDT
6912	2626	12	a	a	DT
6912	2626	13	high	high	JJ
6912	2626	14	temperature	temperature	NN
6912	2626	15	,	,	,
6912	2626	16	the	the	DT
6912	2626	17	kettle	kettle	NN
6912	2626	18	in	in	IN
6912	2626	19	which	which	WDT
6912	2626	20	it	-PRON-	PRP
6912	2626	21	is	be	VBZ
6912	2626	22	heated	heated	JJ
6912	2626	23	should	should	MD
6912	2626	24	be	be	VB
6912	2626	25	of	of	IN
6912	2626	26	iron	iron	NN
6912	2626	27	.	.	.
6912	2627	1	If	if	IN
6912	2627	2	there	there	EX
6912	2627	3	is	be	VBZ
6912	2627	4	any	any	DT
6912	2627	5	moisture	moisture	NN
6912	2627	6	on	on	IN
6912	2627	7	foods	food	NNS
6912	2627	8	,	,	,
6912	2627	9	it	-PRON-	PRP
6912	2627	10	must	must	MD
6912	2627	11	be	be	VB
6912	2627	12	evaporated	evaporate	VBN
6912	2627	13	before	before	IN
6912	2627	14	the	the	DT
6912	2627	15	foods	food	NNS
6912	2627	16	brown	brown	NNP
6912	2627	17	.	.	.
6912	2628	1	Excessive	excessive	JJ
6912	2628	2	moisture	moisture	NN
6912	2628	3	also	also	RB
6912	2628	4	cools	cool	VBZ
6912	2628	5	the	the	DT
6912	2628	6	fat	fat	NN
6912	2628	7	considerably	considerably	RB
6912	2628	8	,	,	,
6912	2628	9	hence	hence	RB
6912	2628	10	,	,	,
6912	2628	11	_	_	NNP
6912	2628	12	foods	food	NNS
6912	2628	13	that	that	WDT
6912	2628	14	are	be	VBP
6912	2628	15	to	to	TO
6912	2628	16	be	be	VB
6912	2628	17	fried	fry	VBN
6912	2628	18	should	should	MD
6912	2628	19	be	be	VB
6912	2628	20	as	as	RB
6912	2628	21	dry	dry	JJ
6912	2628	22	as	as	IN
6912	2628	23	possible	possible	JJ
6912	2628	24	.	.	.
6912	2628	25	_	_	NNP
6912	2628	26	Place	Place	NNP
6912	2628	27	the	the	DT
6912	2628	28	foods	food	NNS
6912	2628	29	to	to	TO
6912	2628	30	be	be	VB
6912	2628	31	cooked	cook	VBN
6912	2628	32	in	in	IN
6912	2628	33	a	a	DT
6912	2628	34	bath	bath	NN
6912	2628	35	of	of	IN
6912	2628	36	fat	fat	NN
6912	2628	37	deep	deep	RB
6912	2628	38	enough	enough	RB
6912	2628	39	to	to	TO
6912	2628	40	float	float	VB
6912	2628	41	them	-PRON-	PRP
6912	2628	42	.	.	.
6912	2629	1	The	the	DT
6912	2629	2	kettle	kettle	NN
6912	2629	3	should	should	MD
6912	2629	4	not	not	RB
6912	2629	5	be	be	VB
6912	2629	6	too	too	RB
6912	2629	7	full	full	JJ
6912	2629	8	,	,	,
6912	2629	9	however	however	RB
6912	2629	10	,	,	,
6912	2629	11	as	as	IN
6912	2629	12	fat	fat	NN
6912	2629	13	is	be	VBZ
6912	2629	14	apt	apt	JJ
6912	2629	15	to	to	TO
6912	2629	16	bubble	bubble	VB
6912	2629	17	over	over	RP
6912	2629	18	especially	especially	RB
6912	2629	19	when	when	WRB
6912	2629	20	moist	moist	JJ
6912	2629	21	foods	food	NNS
6912	2629	22	are	be	VBP
6912	2629	23	placed	place	VBN
6912	2629	24	in	in	IN
6912	2629	25	it	-PRON-	PRP
6912	2629	26	.	.	.
6912	2630	1	Foods	food	NNS
6912	2630	2	may	may	MD
6912	2630	3	be	be	VB
6912	2630	4	placed	place	VBN
6912	2630	5	in	in	IN
6912	2630	6	a	a	DT
6912	2630	7	frying	frying	JJ
6912	2630	8	basket	basket	NN
6912	2630	9	,	,	,
6912	2630	10	or	or	CC
6912	2630	11	they	-PRON-	PRP
6912	2630	12	may	may	MD
6912	2630	13	be	be	VB
6912	2630	14	lowered	lower	VBN
6912	2630	15	into	into	IN
6912	2630	16	the	the	DT
6912	2630	17	fat	fat	NN
6912	2630	18	and	and	CC
6912	2630	19	taken	take	VBN
6912	2630	20	from	from	IN
6912	2630	21	it	-PRON-	PRP
6912	2630	22	with	with	IN
6912	2630	23	a	a	DT
6912	2630	24	wire	wire	NN
6912	2630	25	spoon	spoon	NN
6912	2630	26	.	.	.
6912	2631	1	All	all	DT
6912	2631	2	fried	fry	VBN
6912	2631	3	foods	food	NNS
6912	2631	4	should	should	MD
6912	2631	5	be	be	VB
6912	2631	6	drained	drain	VBN
6912	2631	7	on	on	IN
6912	2631	8	paper	paper	NN
6912	2631	9	.	.	.
6912	2632	1	When	when	WRB
6912	2632	2	one	one	CD
6912	2632	3	quantity	quantity	NN
6912	2632	4	of	of	IN
6912	2632	5	food	food	NN
6912	2632	6	has	have	VBZ
6912	2632	7	been	be	VBN
6912	2632	8	removed	remove	VBN
6912	2632	9	,	,	,
6912	2632	10	the	the	DT
6912	2632	11	fat	fat	NN
6912	2632	12	should	should	MD
6912	2632	13	be	be	VB
6912	2632	14	reheated	reheat	VBN
6912	2632	15	and	and	CC
6912	2632	16	its	-PRON-	PRP$
6912	2632	17	temperature	temperature	NN
6912	2632	18	tested	test	VBN
6912	2632	19	before	before	IN
6912	2632	20	adding	add	VBG
6912	2632	21	the	the	DT
6912	2632	22	second	second	JJ
6912	2632	23	quantity	quantity	NN
6912	2632	24	of	of	IN
6912	2632	25	food	food	NN
6912	2632	26	.	.	.
6912	2633	1	Fat	Fat	NNP
6912	2633	2	used	use	VBN
6912	2633	3	for	for	IN
6912	2633	4	frying	frying	NN
6912	2633	5	should	should	MD
6912	2633	6	be	be	VB
6912	2633	7	cooled	cool	VBN
6912	2633	8	and	and	CC
6912	2633	9	clarified	clarify	VBN
6912	2633	10	with	with	IN
6912	2633	11	potato	potato	NN
6912	2633	12	as	as	IN
6912	2633	13	directed	direct	VBN
6912	2633	14	on	on	IN
6912	2633	15	the	the	DT
6912	2633	16	following	follow	VBG
6912	2633	17	page	page	NN
6912	2633	18	.	.	.
6912	2634	1	If	if	IN
6912	2634	2	a	a	DT
6912	2634	3	coal	coal	NN
6912	2634	4	range	range	NN
6912	2634	5	is	be	VBZ
6912	2634	6	used	use	VBN
6912	2634	7	for	for	IN
6912	2634	8	heating	heat	VBG
6912	2634	9	the	the	DT
6912	2634	10	fat	fat	NN
6912	2634	11	,	,	,
6912	2634	12	sand	sand	NN
6912	2634	13	or	or	CC
6912	2634	14	ashes	ashe	NNS
6912	2634	15	and	and	CC
6912	2634	16	a	a	DT
6912	2634	17	shovel	shovel	NN
6912	2634	18	should	should	MD
6912	2634	19	be	be	VB
6912	2634	20	near	near	RB
6912	2634	21	at	at	IN
6912	2634	22	hand	hand	NN
6912	2634	23	in	in	IN
6912	2634	24	case	case	NN
6912	2634	25	the	the	DT
6912	2634	26	fat	fat	NN
6912	2634	27	takes	take	VBZ
6912	2634	28	fire	fire	NN
6912	2634	29	.	.	.
6912	2635	1	If	if	IN
6912	2635	2	hot	hot	JJ
6912	2635	3	fat	fat	NN
6912	2635	4	must	must	MD
6912	2635	5	be	be	VB
6912	2635	6	carried	carry	VBN
6912	2635	7	or	or	CC
6912	2635	8	lifted	lift	VBN
6912	2635	9	,	,	,
6912	2635	10	wrap	wrap	VB
6912	2635	11	a	a	DT
6912	2635	12	towel	towel	NN
6912	2635	13	about	about	IN
6912	2635	14	the	the	DT
6912	2635	15	hand	hand	NN
6912	2635	16	before	before	IN
6912	2635	17	grasping	grasp	VBG
6912	2635	18	the	the	DT
6912	2635	19	handle	handle	NN
6912	2635	20	of	of	IN
6912	2635	21	the	the	DT
6912	2635	22	kettle	kettle	NN
6912	2635	23	.	.	.
6912	2636	1	TO	to	TO
6912	2636	2	TRY	try	VB
6912	2636	3	OUT	out	RB
6912	2636	4	FAT.--The	fat.--the	NN
6912	2636	5	fat	fat	NN
6912	2636	6	of	of	IN
6912	2636	7	meat	meat	NN
6912	2636	8	consists	consist	VBZ
6912	2636	9	of	of	IN
6912	2636	10	fat	fat	NN
6912	2636	11	held	hold	VBN
6912	2636	12	by	by	IN
6912	2636	13	a	a	DT
6912	2636	14	network	network	NN
6912	2636	15	of	of	IN
6912	2636	16	connective	connective	JJ
6912	2636	17	tissue	tissue	NN
6912	2636	18	.	.	.
6912	2637	1	To	to	TO
6912	2637	2	make	make	VB
6912	2637	3	meat	meat	NN
6912	2637	4	fat	fat	JJ
6912	2637	5	suitable	suitable	JJ
6912	2637	6	for	for	IN
6912	2637	7	frying	fry	VBG
6912	2637	8	it	-PRON-	PRP
6912	2637	9	is	be	VBZ
6912	2637	10	necessary	necessary	JJ
6912	2637	11	to	to	TO
6912	2637	12	separate	separate	VB
6912	2637	13	the	the	DT
6912	2637	14	fat	fat	NN
6912	2637	15	from	from	IN
6912	2637	16	the	the	DT
6912	2637	17	tissue	tissue	NN
6912	2637	18	.	.	.
6912	2638	1	This	this	DT
6912	2638	2	is	be	VBZ
6912	2638	3	done	do	VBN
6912	2638	4	as	as	IN
6912	2638	5	follows	follow	VBZ
6912	2638	6	:	:	:
6912	2638	7	Remove	remove	VB
6912	2638	8	the	the	DT
6912	2638	9	tough	tough	JJ
6912	2638	10	outside	outside	JJ
6912	2638	11	skin	skin	NN
6912	2638	12	and	and	CC
6912	2638	13	lean	lean	JJ
6912	2638	14	parts	part	NNS
6912	2638	15	from	from	IN
6912	2638	16	meat	meat	NN
6912	2638	17	fat	fat	NN
6912	2638	18	and	and	CC
6912	2638	19	cut	cut	VBD
6912	2638	20	it	-PRON-	PRP
6912	2638	21	into	into	IN
6912	2638	22	small	small	JJ
6912	2638	23	pieces	piece	NNS
6912	2638	24	.	.	.
6912	2639	1	Put	put	VB
6912	2639	2	the	the	DT
6912	2639	3	fat	fat	NN
6912	2639	4	into	into	IN
6912	2639	5	an	an	DT
6912	2639	6	iron	iron	NN
6912	2639	7	kettle	kettle	NN
6912	2639	8	,	,	,
6912	2639	9	and	and	CC
6912	2639	10	cover	cover	VB
6912	2639	11	it	-PRON-	PRP
6912	2639	12	with	with	IN
6912	2639	13	cold	cold	JJ
6912	2639	14	water	water	NN
6912	2639	15	.	.	.
6912	2640	1	Place	place	VB
6912	2640	2	it	-PRON-	PRP
6912	2640	3	uncovered	uncover	VBD
6912	2640	4	on	on	IN
6912	2640	5	the	the	DT
6912	2640	6	stove	stove	NN
6912	2640	7	and	and	CC
6912	2640	8	heat	heat	NN
6912	2640	9	.	.	.
6912	2641	1	When	when	WRB
6912	2641	2	the	the	DT
6912	2641	3	water	water	NN
6912	2641	4	has	have	VBZ
6912	2641	5	nearly	nearly	RB
6912	2641	6	all	all	RB
6912	2641	7	evaporated	evaporate	VBN
6912	2641	8	,	,	,
6912	2641	9	set	set	VBD
6912	2641	10	the	the	DT
6912	2641	11	kettle	kettle	NN
6912	2641	12	back	back	RB
6912	2641	13	,	,	,
6912	2641	14	or	or	CC
6912	2641	15	lessen	lessen	VB
6912	2641	16	the	the	DT
6912	2641	17	heat	heat	NN
6912	2641	18	,	,	,
6912	2641	19	or	or	CC
6912	2641	20	place	place	NN
6912	2641	21	in	in	IN
6912	2641	22	a	a	DT
6912	2641	23	"	"	``
6912	2641	24	cool	cool	JJ
6912	2641	25	"	"	''
6912	2641	26	oven	oven	JJ
6912	2641	27	,	,	,
6912	2641	28	and	and	CC
6912	2641	29	let	let	VB
6912	2641	30	the	the	DT
6912	2641	31	fat	fat	NN
6912	2641	32	slowly	slowly	RB
6912	2641	33	try	try	VBP
6912	2641	34	out	out	RP
6912	2641	35	.	.	.
6912	2642	1	As	as	IN
6912	2642	2	the	the	DT
6912	2642	3	fat	fat	JJ
6912	2642	4	separates	separate	NNS
6912	2642	5	from	from	IN
6912	2642	6	the	the	DT
6912	2642	7	pieces	piece	NNS
6912	2642	8	of	of	IN
6912	2642	9	tissue	tissue	NN
6912	2642	10	,	,	,
6912	2642	11	it	-PRON-	PRP
6912	2642	12	is	be	VBZ
6912	2642	13	well	well	JJ
6912	2642	14	to	to	TO
6912	2642	15	strain	strain	VB
6912	2642	16	or	or	CC
6912	2642	17	drain	drain	VB
6912	2642	18	it	-PRON-	PRP
6912	2642	19	into	into	IN
6912	2642	20	a	a	DT
6912	2642	21	bowl	bowl	NN
6912	2642	22	.	.	.
6912	2643	1	If	if	IN
6912	2643	2	this	this	DT
6912	2643	3	is	be	VBZ
6912	2643	4	done	do	VBN
6912	2643	5	,	,	,
6912	2643	6	the	the	DT
6912	2643	7	fat	fat	NN
6912	2643	8	is	be	VBZ
6912	2643	9	less	less	RBR
6912	2643	10	apt	apt	JJ
6912	2643	11	to	to	IN
6912	2643	12	scorch	scorch	NN
6912	2643	13	.	.	.
6912	2644	1	The	the	DT
6912	2644	2	heating	heating	NN
6912	2644	3	of	of	IN
6912	2644	4	the	the	DT
6912	2644	5	connective	connective	JJ
6912	2644	6	tissue	tissue	NN
6912	2644	7	should	should	MD
6912	2644	8	continue	continue	VB
6912	2644	9	,	,	,
6912	2644	10	until	until	IN
6912	2644	11	it	-PRON-	PRP
6912	2644	12	is	be	VBZ
6912	2644	13	shriveled	shrivel	VBN
6912	2644	14	in	in	IN
6912	2644	15	appearance	appearance	NN
6912	2644	16	and	and	CC
6912	2644	17	no	no	DT
6912	2644	18	fat	fat	NN
6912	2644	19	can	can	MD
6912	2644	20	be	be	VB
6912	2644	21	pressed	press	VBN
6912	2644	22	out	out	RP
6912	2644	23	from	from	IN
6912	2644	24	it	-PRON-	PRP
6912	2644	25	with	with	IN
6912	2644	26	a	a	DT
6912	2644	27	fork	fork	NN
6912	2644	28	.	.	.
6912	2645	1	The	the	DT
6912	2645	2	strained	strained	JJ
6912	2645	3	fat	fat	NN
6912	2645	4	should	should	MD
6912	2645	5	be	be	VB
6912	2645	6	set	set	VBN
6912	2645	7	aside	aside	RB
6912	2645	8	to	to	TO
6912	2645	9	become	become	VB
6912	2645	10	firm	firm	JJ
6912	2645	11	and	and	CC
6912	2645	12	then	then	RB
6912	2645	13	stored	store	VBD
6912	2645	14	in	in	IN
6912	2645	15	a	a	DT
6912	2645	16	cool	cool	JJ
6912	2645	17	place	place	NN
6912	2645	18	.	.	.
6912	2646	1	TO	to	TO
6912	2646	2	CLARIFY	CLARIFY	NNP
6912	2646	3	FAT.--Add	fat.--add	IN
6912	2646	4	a	a	DT
6912	2646	5	few	few	JJ
6912	2646	6	slices	slice	NNS
6912	2646	7	of	of	IN
6912	2646	8	raw	raw	JJ
6912	2646	9	potato	potato	NN
6912	2646	10	to	to	IN
6912	2646	11	fat	fat	NN
6912	2646	12	and	and	CC
6912	2646	13	heat	heat	VBP
6912	2646	14	slowly	slowly	RB
6912	2646	15	until	until	IN
6912	2646	16	it	-PRON-	PRP
6912	2646	17	ceases	cease	VBZ
6912	2646	18	to	to	TO
6912	2646	19	bubble	bubble	VB
6912	2646	20	.	.	.
6912	2647	1	Cool	cool	UH
6912	2647	2	,	,	,
6912	2647	3	strain	strain	VB
6912	2647	4	through	through	IN
6912	2647	5	a	a	DT
6912	2647	6	cloth	cloth	NN
6912	2647	7	,	,	,
6912	2647	8	and	and	CC
6912	2647	9	let	let	VB
6912	2647	10	stand	stand	VB
6912	2647	11	until	until	IN
6912	2647	12	solid	solid	JJ
6912	2647	13	.	.	.
6912	2648	1	FRIED	FRIED	NNP
6912	2648	2	OYSTERS	OYSTERS	NNP
6912	2648	3	[	[	-LRB-
6912	2648	4	Footnote	Footnote	NNP
6912	2648	5	40	40	CD
6912	2648	6	:	:	:
6912	2648	7	NOTE	NOTE	VBG
6912	2648	8	TO	to	IN
6912	2648	9	THE	the	DT
6912	2648	10	TEACHER.--If	TEACHER.--If	NNP
6912	2648	11	the	the	DT
6912	2648	12	price	price	NN
6912	2648	13	of	of	IN
6912	2648	14	oysters	oyster	NNS
6912	2648	15	is	be	VBZ
6912	2648	16	too	too	RB
6912	2648	17	high	high	JJ
6912	2648	18	,	,	,
6912	2648	19	some	some	DT
6912	2648	20	seasonable	seasonable	JJ
6912	2648	21	small	small	JJ
6912	2648	22	fresh	fresh	JJ
6912	2648	23	fish	fish	NN
6912	2648	24	such	such	JJ
6912	2648	25	as	as	IN
6912	2648	26	pike	pike	NN
6912	2648	27	may	may	MD
6912	2648	28	be	be	VB
6912	2648	29	used	use	VBN
6912	2648	30	in	in	IN
6912	2648	31	place	place	NN
6912	2648	32	of	of	IN
6912	2648	33	oysters	oyster	NNS
6912	2648	34	.	.	.
6912	2649	1	These	these	DT
6912	2649	2	may	may	MD
6912	2649	3	be	be	VB
6912	2649	4	prepared	prepare	VBN
6912	2649	5	for	for	IN
6912	2649	6	frying	fry	VBG
6912	2649	7	in	in	IN
6912	2649	8	the	the	DT
6912	2649	9	same	same	JJ
6912	2649	10	manner	manner	NN
6912	2649	11	as	as	IN
6912	2649	12	oysters	oyster	NNS
6912	2649	13	.	.	.
6912	2650	1	If	if	IN
6912	2650	2	desired	desire	VBN
6912	2650	3	,	,	,
6912	2650	4	corn	corn	NN
6912	2650	5	-	-	HYPH
6912	2650	6	meal	meal	NN
6912	2650	7	may	may	MD
6912	2650	8	be	be	VB
6912	2650	9	substituted	substitute	VBN
6912	2650	10	for	for	IN
6912	2650	11	dried	dry	VBN
6912	2650	12	bread	bread	NN
6912	2650	13	crumbs	crumb	NNS
6912	2650	14	.	.	.
6912	2650	15	]	]	-RRB-
6912	2651	1	Large	large	JJ
6912	2651	2	oysters	oyster	NNS
6912	2651	3	Dried	dry	VBN
6912	2651	4	bread	bread	NN
6912	2651	5	crumbs	crumb	VBZ
6912	2651	6	Salt	salt	NN
6912	2651	7	and	and	CC
6912	2651	8	pepper	pepper	NN
6912	2651	9	Eggs	egg	NNS
6912	2651	10	1	1	CD
6912	2651	11	tablespoonful	tablespoonful	JJ
6912	2651	12	water	water	NN
6912	2651	13	or	or	CC
6912	2651	14	oyster	oyster	JJ
6912	2651	15	juice	juice	NN
6912	2651	16	for	for	IN
6912	2651	17	each	each	DT
6912	2651	18	egg	egg	NN
6912	2651	19	Remove	Remove	NNP
6912	2651	20	pieces	piece	NNS
6912	2651	21	of	of	IN
6912	2651	22	shell	shell	NN
6912	2651	23	from	from	IN
6912	2651	24	the	the	DT
6912	2651	25	oyster	oyster	NN
6912	2651	26	by	by	IN
6912	2651	27	running	run	VBG
6912	2651	28	each	each	DT
6912	2651	29	oyster	oyster	NN
6912	2651	30	through	through	IN
6912	2651	31	the	the	DT
6912	2651	32	fingers	finger	NNS
6912	2651	33	.	.	.
6912	2652	1	Wash	wash	VB
6912	2652	2	the	the	DT
6912	2652	3	oysters	oyster	NNS
6912	2652	4	,	,	,
6912	2652	5	drain	drain	VB
6912	2652	6	immediately	immediately	RB
6912	2652	7	,	,	,
6912	2652	8	and	and	CC
6912	2652	9	dry	dry	VB
6912	2652	10	them	-PRON-	PRP
6912	2652	11	on	on	IN
6912	2652	12	a	a	DT
6912	2652	13	soft	soft	JJ
6912	2652	14	cloth	cloth	NN
6912	2652	15	or	or	CC
6912	2652	16	towel	towel	NN
6912	2652	17	(	(	-LRB-
6912	2652	18	see	see	VB
6912	2652	19	_	_	NNP
6912	2652	20	Cleaning	Cleaning	NNP
6912	2652	21	Oysters	Oysters	NNPS
6912	2652	22	_	_	NNP
6912	2652	23	)	)	-RRB-
6912	2652	24	.	.	.
6912	2653	1	Season	season	NN
6912	2653	2	with	with	IN
6912	2653	3	salt	salt	NN
6912	2653	4	and	and	CC
6912	2653	5	pepper	pepper	NN
6912	2653	6	.	.	.
6912	2654	1	Beat	beat	VB
6912	2654	2	the	the	DT
6912	2654	3	eggs	egg	NNS
6912	2654	4	slightly	slightly	RB
6912	2654	5	and	and	CC
6912	2654	6	dilute	dilute	VB
6912	2654	7	by	by	IN
6912	2654	8	adding	add	VBG
6912	2654	9	one	one	CD
6912	2654	10	tablespoonful	tablespoonful	NN
6912	2654	11	of	of	IN
6912	2654	12	water	water	NN
6912	2654	13	or	or	CC
6912	2654	14	strained	strain	VBD
6912	2654	15	oyster	oyster	JJ
6912	2654	16	juice	juice	NN
6912	2654	17	to	to	IN
6912	2654	18	each	each	DT
6912	2654	19	egg	egg	NN
6912	2654	20	.	.	.
6912	2655	1	Sprinkle	sprinkle	VB
6912	2655	2	salt	salt	NN
6912	2655	3	and	and	CC
6912	2655	4	pepper	pepper	NN
6912	2655	5	over	over	IN
6912	2655	6	the	the	DT
6912	2655	7	dried	dry	VBN
6912	2655	8	bread	bread	NN
6912	2655	9	crumbs	crumb	NNS
6912	2655	10	.	.	.
6912	2656	1	Dip	dip	VB
6912	2656	2	the	the	DT
6912	2656	3	oysters	oyster	NNS
6912	2656	4	into	into	IN
6912	2656	5	the	the	DT
6912	2656	6	prepared	prepare	VBN
6912	2656	7	crumbs	crumb	NNS
6912	2656	8	,	,	,
6912	2656	9	then	then	RB
6912	2656	10	into	into	IN
6912	2656	11	the	the	DT
6912	2656	12	egg	egg	NN
6912	2656	13	mixture	mixture	NN
6912	2656	14	,	,	,
6912	2656	15	and	and	CC
6912	2656	16	finally	finally	RB
6912	2656	17	into	into	IN
6912	2656	18	the	the	DT
6912	2656	19	crumbs	crumb	NNS
6912	2656	20	.	.	.
6912	2657	1	Fry	fry	NN
6912	2657	2	one	one	CD
6912	2657	3	minute	minute	NN
6912	2657	4	,	,	,
6912	2657	5	drain	drain	VB
6912	2657	6	,	,	,
6912	2657	7	place	place	NN
6912	2657	8	on	on	IN
6912	2657	9	paper	paper	NN
6912	2657	10	,	,	,
6912	2657	11	and	and	CC
6912	2657	12	serve	serve	VB
6912	2657	13	.	.	.
6912	2658	1	Lemons	lemon	NNS
6912	2658	2	cut	cut	VBP
6912	2658	3	into	into	IN
6912	2658	4	eighths	eighth	NNS
6912	2658	5	are	be	VBP
6912	2658	6	desirable	desirable	JJ
6912	2658	7	to	to	TO
6912	2658	8	serve	serve	VB
6912	2658	9	with	with	IN
6912	2658	10	fried	fried	JJ
6912	2658	11	oysters	oyster	NNS
6912	2658	12	.	.	.
6912	2659	1	Parsley	Parsley	NNP
6912	2659	2	makes	make	VBZ
6912	2659	3	a	a	DT
6912	2659	4	pleasing	pleasing	JJ
6912	2659	5	garnish	garnish	NN
6912	2659	6	.	.	.
6912	2660	1	To	to	IN
6912	2660	2	Clean	clean	JJ
6912	2660	3	Utensils	utensil	NNS
6912	2660	4	that	that	WDT
6912	2660	5	have	have	VBP
6912	2660	6	Contained	contain	VBN
6912	2660	7	Fat.--An	fat.--an	CD
6912	2660	8	alkaline	alkaline	NN
6912	2660	9	substance	substance	NN
6912	2660	10	such	such	JJ
6912	2660	11	as	as	IN
6912	2660	12	washing	washing	NN
6912	2660	13	soda	soda	NN
6912	2660	14	is	be	VBZ
6912	2660	15	effective	effective	JJ
6912	2660	16	in	in	IN
6912	2660	17	cleaning	clean	VBG
6912	2660	18	utensils	utensil	NNS
6912	2660	19	that	that	WDT
6912	2660	20	have	have	VBP
6912	2660	21	held	hold	VBN
6912	2660	22	fat	fat	NN
6912	2660	23	.	.	.
6912	2661	1	To	to	TO
6912	2661	2	show	show	VB
6912	2661	3	the	the	DT
6912	2661	4	action	action	NN
6912	2661	5	of	of	IN
6912	2661	6	washing	wash	VBG
6912	2661	7	soda	soda	NN
6912	2661	8	on	on	IN
6912	2661	9	fats	fat	NNS
6912	2661	10	try	try	VBP
6912	2661	11	the	the	DT
6912	2661	12	following	follow	VBG
6912	2661	13	:	:	:
6912	2661	14	EXPERIMENT	EXPERIMENT	NNP
6912	2661	15	34	34	CD
6912	2661	16	:	:	:
6912	2661	17	SAPONIFICATION	saponification	NN
6912	2661	18	OF	of	IN
6912	2661	19	FAT.--Into	fat.--into	PRP$
6912	2661	20	a	a	DT
6912	2661	21	test	test	NN
6912	2661	22	tube	tube	NN
6912	2661	23	put	put	VBD
6912	2661	24	1/2	1/2	CD
6912	2661	25	teaspoonful	teaspoonful	JJ
6912	2661	26	of	of	IN
6912	2661	27	washing	wash	VBG
6912	2661	28	soda	soda	NN
6912	2661	29	and	and	CC
6912	2661	30	1	1	CD
6912	2661	31	teaspoonful	teaspoonful	JJ
6912	2661	32	water	water	NN
6912	2661	33	,	,	,
6912	2661	34	then	then	RB
6912	2661	35	heat	heat	VB
6912	2661	36	until	until	IN
6912	2661	37	the	the	DT
6912	2661	38	washing	washing	NN
6912	2661	39	soda	soda	NN
6912	2661	40	is	be	VBZ
6912	2661	41	entirely	entirely	RB
6912	2661	42	dissolved	dissolve	VBN
6912	2661	43	.	.	.
6912	2662	1	Melt	Melt	NNP
6912	2662	2	1	1	CD
6912	2662	3	teaspoonful	teaspoonful	JJ
6912	2662	4	of	of	IN
6912	2662	5	solid	solid	JJ
6912	2662	6	fat	fat	NN
6912	2662	7	and	and	CC
6912	2662	8	add	add	VB
6912	2662	9	it	-PRON-	PRP
6912	2662	10	to	to	IN
6912	2662	11	the	the	DT
6912	2662	12	soda	soda	NN
6912	2662	13	solution	solution	NN
6912	2662	14	.	.	.
6912	2663	1	Boil	Boil	NNP
6912	2663	2	the	the	DT
6912	2663	3	contents	content	NNS
6912	2663	4	of	of	IN
6912	2663	5	the	the	DT
6912	2663	6	tube	tube	NN
6912	2663	7	for	for	IN
6912	2663	8	a	a	DT
6912	2663	9	few	few	JJ
6912	2663	10	minutes	minute	NNS
6912	2663	11	and	and	CC
6912	2663	12	then	then	RB
6912	2663	13	examine	examine	VB
6912	2663	14	it	-PRON-	PRP
6912	2663	15	.	.	.
6912	2664	1	What	what	WDT
6912	2664	2	substance	substance	NN
6912	2664	3	does	do	VBZ
6912	2664	4	the	the	DT
6912	2664	5	foaming	foam	VBG
6912	2664	6	suggest	suggest	VB
6912	2664	7	?	?	.
6912	2665	1	What	what	WP
6912	2665	2	has	have	VBZ
6912	2665	3	been	be	VBN
6912	2665	4	formed	form	VBN
6912	2665	5	by	by	IN
6912	2665	6	the	the	DT
6912	2665	7	union	union	NNP
6912	2665	8	of	of	IN
6912	2665	9	fat	fat	NN
6912	2665	10	and	and	CC
6912	2665	11	soda	soda	NN
6912	2665	12	?	?	.
6912	2666	1	What	what	WDT
6912	2666	2	application	application	NN
6912	2666	3	can	can	MD
6912	2666	4	be	be	VB
6912	2666	5	drawn	draw	VBN
6912	2666	6	from	from	IN
6912	2666	7	this	this	DT
6912	2666	8	with	with	IN
6912	2666	9	regard	regard	NN
6912	2666	10	to	to	IN
6912	2666	11	the	the	DT
6912	2666	12	use	use	NN
6912	2666	13	of	of	IN
6912	2666	14	soda	soda	NN
6912	2666	15	in	in	IN
6912	2666	16	cleaning	clean	VBG
6912	2666	17	utensils	utensil	NNS
6912	2666	18	that	that	WDT
6912	2666	19	have	have	VBP
6912	2666	20	contained	contain	VBN
6912	2666	21	fat	fat	NN
6912	2666	22	?	?	.
6912	2667	1	Wipe	wipe	VB
6912	2667	2	out	out	RP
6912	2667	3	with	with	IN
6912	2667	4	soft	soft	JJ
6912	2667	5	paper	paper	NN
6912	2667	6	the	the	DT
6912	2667	7	utensil	utensil	JJ
6912	2667	8	that	that	WDT
6912	2667	9	has	have	VBZ
6912	2667	10	held	hold	VBN
6912	2667	11	fat	fat	NN
6912	2667	12	.	.	.
6912	2668	1	Fill	fill	VB
6912	2668	2	it	-PRON-	PRP
6912	2668	3	full	full	JJ
6912	2668	4	of	of	IN
6912	2668	5	water	water	NN
6912	2668	6	,	,	,
6912	2668	7	add	add	VB
6912	2668	8	some	some	DT
6912	2668	9	washing	washing	NN
6912	2668	10	soda	soda	NN
6912	2668	11	,	,	,
6912	2668	12	and	and	CC
6912	2668	13	heat	heat	NN
6912	2668	14	.	.	.
6912	2669	1	Empty	empty	JJ
6912	2669	2	the	the	DT
6912	2669	3	water	water	NN
6912	2669	4	and	and	CC
6912	2669	5	wash	wash	NN
6912	2669	6	.	.	.
6912	2669	7	Do	do	VB
6912	2669	8	not	not	RB
6912	2669	9	use	use	VB
6912	2669	10	washing	washing	NN
6912	2669	11	soda	soda	NN
6912	2669	12	in	in	IN
6912	2669	13	aluminum	aluminum	NN
6912	2669	14	utensils	utensil	NNS
6912	2669	15	(	(	-LRB-
6912	2669	16	see	see	VB
6912	2669	17	_	_	NNP
6912	2669	18	Preparing	Preparing	NNP
6912	2669	19	Dishes	Dishes	NNPS
6912	2669	20	for	for	IN
6912	2669	21	Washing	Washing	NNP
6912	2669	22	_	_	NNP
6912	2669	23	)	)	-RRB-
6912	2669	24	.	.	.
6912	2670	1	QUESTIONS	questions	VB
6912	2670	2	What	what	WP
6912	2670	3	is	be	VBZ
6912	2670	4	taking	take	VBG
6912	2670	5	place	place	NN
6912	2670	6	when	when	WRB
6912	2670	7	hot	hot	JJ
6912	2670	8	fat	fat	NN
6912	2670	9	emits	emit	VBZ
6912	2670	10	an	an	DT
6912	2670	11	odor	odor	NN
6912	2670	12	?	?	.
6912	2671	1	Name	name	VB
6912	2671	2	two	two	CD
6912	2671	3	advantages	advantage	NNS
6912	2671	4	in	in	IN
6912	2671	5	dipping	dip	VBG
6912	2671	6	foods	food	NNS
6912	2671	7	that	that	WDT
6912	2671	8	are	be	VBP
6912	2671	9	to	to	TO
6912	2671	10	be	be	VB
6912	2671	11	fried	fry	VBN
6912	2671	12	in	in	IN
6912	2671	13	egg	egg	NN
6912	2671	14	.	.	.
6912	2672	1	Why	why	WRB
6912	2672	2	are	be	VBP
6912	2672	3	dried	dry	VBN
6912	2672	4	rather	rather	RB
6912	2672	5	than	than	IN
6912	2672	6	soft	soft	JJ
6912	2672	7	bread	bread	NN
6912	2672	8	crumbs	crumb	NNS
6912	2672	9	used	use	VBN
6912	2672	10	for	for	IN
6912	2672	11	covering	cover	VBG
6912	2672	12	foods	food	NNS
6912	2672	13	that	that	WDT
6912	2672	14	are	be	VBP
6912	2672	15	to	to	TO
6912	2672	16	be	be	VB
6912	2672	17	fried	fry	VBN
6912	2672	18	?	?	.
6912	2673	1	LESSON	LESSON	NNP
6912	2673	2	XXXV	XXXV	NNP
6912	2673	3	FAT	FAT	NNP
6912	2673	4	AS	as	IN
6912	2673	5	A	a	DT
6912	2673	6	FRYING	frying	JJ
6912	2673	7	MEDIUM	medium	NN
6912	2673	8	--	--	:
6912	2673	9	FOOD	food	NN
6912	2673	10	FATS	fats	NN
6912	2673	11	FOOD	food	NN
6912	2673	12	FATS.--Fats	fats.--fat	NNS
6912	2673	13	and	and	CC
6912	2673	14	oils	oil	NNS
6912	2673	15	are	be	VBP
6912	2673	16	extracted	extract	VBN
6912	2673	17	from	from	IN
6912	2673	18	various	various	JJ
6912	2673	19	materials	material	NNS
6912	2673	20	and	and	CC
6912	2673	21	refined	refine	VBN
6912	2673	22	so	so	IN
6912	2673	23	as	as	IN
6912	2673	24	to	to	TO
6912	2673	25	make	make	VB
6912	2673	26	them	-PRON-	PRP
6912	2673	27	suitable	suitable	JJ
6912	2673	28	for	for	IN
6912	2673	29	food	food	NN
6912	2673	30	.	.	.
6912	2674	1	Food	food	NN
6912	2674	2	fats	fat	NNS
6912	2674	3	are	be	VBP
6912	2674	4	of	of	IN
6912	2674	5	both	both	DT
6912	2674	6	animal	animal	NN
6912	2674	7	and	and	CC
6912	2674	8	vegetable	vegetable	NN
6912	2674	9	origin	origin	NN
6912	2674	10	.	.	.
6912	2675	1	Fats	fat	NNS
6912	2675	2	separated	separate	VBD
6912	2675	3	from	from	IN
6912	2675	4	milk	milk	NN
6912	2675	5	(	(	-LRB-
6912	2675	6	butter	butter	NN
6912	2675	7	)	)	-RRB-
6912	2675	8	,	,	,
6912	2675	9	meat	meat	NN
6912	2675	10	fats	fat	NNS
6912	2675	11	(	(	-LRB-
6912	2675	12	suet	suet	NN
6912	2675	13	,	,	,
6912	2675	14	lard	lard	NN
6912	2675	15	)	)	-RRB-
6912	2675	16	are	be	VBP
6912	2675	17	animal	animal	NN
6912	2675	18	fats	fat	NNS
6912	2675	19	while	while	IN
6912	2675	20	those	those	DT
6912	2675	21	separated	separate	VBN
6912	2675	22	from	from	IN
6912	2675	23	seeds	seed	NNS
6912	2675	24	(	(	-LRB-
6912	2675	25	cottonseed	cottonseed	NN
6912	2675	26	and	and	CC
6912	2675	27	peanut	peanut	NN
6912	2675	28	)	)	-RRB-
6912	2675	29	,	,	,
6912	2675	30	cereal	cereal	NN
6912	2675	31	(	(	-LRB-
6912	2675	32	corn	corn	NN
6912	2675	33	)	)	-RRB-
6912	2675	34	,	,	,
6912	2675	35	fruit	fruit	NNP
6912	2675	36	(	(	-LRB-
6912	2675	37	olive	olive	NNP
6912	2675	38	)	)	-RRB-
6912	2675	39	,	,	,
6912	2675	40	nuts	nuts	NNP
6912	2675	41	(	(	-LRB-
6912	2675	42	coconuts	coconut	NNS
6912	2675	43	)	)	-RRB-
6912	2675	44	are	be	VBP
6912	2675	45	vegetable	vegetable	JJ
6912	2675	46	fats	fat	NNS
6912	2675	47	.	.	.
6912	2676	1	A	a	DT
6912	2676	2	discussion	discussion	NN
6912	2676	3	of	of	IN
6912	2676	4	various	various	JJ
6912	2676	5	food	food	NN
6912	2676	6	fats	fat	NNS
6912	2676	7	follows	follow	VBZ
6912	2676	8	:	:	:
6912	2676	9	(	(	-LRB-
6912	2676	10	_	_	NNP
6912	2676	11	a	a	DT
6912	2676	12	_	_	NNP
6912	2676	13	)	)	-RRB-
6912	2676	14	_	_	NNP
6912	2676	15	Butter	Butter	NNP
6912	2676	16	_	_	NNP
6912	2676	17	is	be	VBZ
6912	2676	18	made	make	VBN
6912	2676	19	by	by	IN
6912	2676	20	churning	churn	VBG
6912	2676	21	ripened	ripen	VBN
6912	2676	22	cream	cream	NN
6912	2676	23	so	so	IN
6912	2676	24	as	as	IN
6912	2676	25	to	to	TO
6912	2676	26	separate	separate	VB
6912	2676	27	the	the	DT
6912	2676	28	fat	fat	NN
6912	2676	29	from	from	IN
6912	2676	30	the	the	DT
6912	2676	31	other	other	JJ
6912	2676	32	ingredients	ingredient	NNS
6912	2676	33	contained	contain	VBN
6912	2676	34	in	in	IN
6912	2676	35	milk	milk	NN
6912	2676	36	.	.	.
6912	2677	1	It	-PRON-	PRP
6912	2677	2	is	be	VBZ
6912	2677	3	salted	salt	VBN
6912	2677	4	and	and	CC
6912	2677	5	usually	usually	RB
6912	2677	6	colored	color	VBN
6912	2677	7	before	before	IN
6912	2677	8	putting	put	VBG
6912	2677	9	it	-PRON-	PRP
6912	2677	10	on	on	IN
6912	2677	11	the	the	DT
6912	2677	12	market	market	NN
6912	2677	13	.	.	.
6912	2678	1	The	the	DT
6912	2678	2	popularity	popularity	NN
6912	2678	3	of	of	IN
6912	2678	4	butter	butter	NN
6912	2678	5	is	be	VBZ
6912	2678	6	dependent	dependent	JJ
6912	2678	7	upon	upon	IN
6912	2678	8	its	-PRON-	PRP$
6912	2678	9	flavor	flavor	NN
6912	2678	10	,	,	,
6912	2678	11	for	for	IN
6912	2678	12	its	-PRON-	PRP$
6912	2678	13	fuel	fuel	NN
6912	2678	14	value	value	NN
6912	2678	15	is	be	VBZ
6912	2678	16	not	not	RB
6912	2678	17	greater	great	JJR
6912	2678	18	than	than	IN
6912	2678	19	any	any	DT
6912	2678	20	other	other	JJ
6912	2678	21	fat	fat	NN
6912	2678	22	.	.	.
6912	2679	1	Indeed	indeed	RB
6912	2679	2	butter	butter	NN
6912	2679	3	does	do	VBZ
6912	2679	4	not	not	RB
6912	2679	5	contain	contain	VB
6912	2679	6	as	as	RB
6912	2679	7	much	much	JJ
6912	2679	8	fat	fat	NN
6912	2679	9	as	as	IN
6912	2679	10	do	do	VBP
6912	2679	11	the	the	DT
6912	2679	12	vegetable	vegetable	NN
6912	2679	13	oils	oil	NNS
6912	2679	14	and	and	CC
6912	2679	15	fats	fat	NNS
6912	2679	16	,	,	,
6912	2679	17	and	and	CC
6912	2679	18	certain	certain	JJ
6912	2679	19	other	other	JJ
6912	2679	20	animal	animal	NN
6912	2679	21	fats	fat	NNS
6912	2679	22	.	.	.
6912	2680	1	Butter	butter	NN
6912	2680	2	contains	contain	VBZ
6912	2680	3	85	85	CD
6912	2680	4	per	per	NN
6912	2680	5	cent	cent	NN
6912	2680	6	of	of	IN
6912	2680	7	fat	fat	NN
6912	2680	8	while	while	IN
6912	2680	9	many	many	JJ
6912	2680	10	vegetable	vegetable	NN
6912	2680	11	oils	oil	NNS
6912	2680	12	and	and	CC
6912	2680	13	fats	fat	NNS
6912	2680	14	and	and	CC
6912	2680	15	lard	lard	NN
6912	2680	16	contain	contain	NN
6912	2680	17	100	100	CD
6912	2680	18	per	per	IN
6912	2680	19	cent	cent	NN
6912	2680	20	of	of	IN
6912	2680	21	fat	fat	NN
6912	2680	22	.	.	.
6912	2681	1	Butter	butter	NN
6912	2681	2	contains	contain	VBZ
6912	2681	3	,	,	,
6912	2681	4	however	however	RB
6912	2681	5	,	,	,
6912	2681	6	certain	certain	JJ
6912	2681	7	growth	growth	NN
6912	2681	8	-	-	HYPH
6912	2681	9	producing	produce	VBG
6912	2681	10	substances	substance	NNS
6912	2681	11	called	call	VBN
6912	2681	12	_	_	NNP
6912	2681	13	vitamines	vitamine	NNS
6912	2681	14	_	_	NNP
6912	2681	15	(	(	-LRB-
6912	2681	16	see	see	VB
6912	2681	17	Division	Division	NNP
6912	2681	18	Seven	Seven	NNP
6912	2681	19	)	)	-RRB-
6912	2681	20	.	.	.
6912	2682	1	All	all	DT
6912	2682	2	fats	fat	NNS
6912	2682	3	do	do	VBP
6912	2682	4	not	not	RB
6912	2682	5	contain	contain	VB
6912	2682	6	vitamines	vitamine	NNS
6912	2682	7	.	.	.
6912	2683	1	The	the	DT
6912	2683	2	latter	latter	JJ
6912	2683	3	are	be	VBP
6912	2683	4	found	find	VBN
6912	2683	5	in	in	IN
6912	2683	6	butter	butter	NN
6912	2683	7	,	,	,
6912	2683	8	but	but	CC
6912	2683	9	are	be	VBP
6912	2683	10	not	not	RB
6912	2683	11	present	present	JJ
6912	2683	12	in	in	IN
6912	2683	13	vegetable	vegetable	JJ
6912	2683	14	oils	oil	NNS
6912	2683	15	and	and	CC
6912	2683	16	fats	fat	NNS
6912	2683	17	and	and	CC
6912	2683	18	in	in	IN
6912	2683	19	pork	pork	NN
6912	2683	20	fat	fat	NN
6912	2683	21	.	.	.
6912	2684	1	Butter	butter	NN
6912	2684	2	is	be	VBZ
6912	2684	3	one	one	CD
6912	2684	4	of	of	IN
6912	2684	5	the	the	DT
6912	2684	6	most	most	RBS
6912	2684	7	expensive	expensive	JJ
6912	2684	8	foods	food	NNS
6912	2684	9	of	of	IN
6912	2684	10	a	a	DT
6912	2684	11	household	household	NN
6912	2684	12	.	.	.
6912	2685	1	Its	-PRON-	PRP$
6912	2685	2	use	use	NN
6912	2685	3	,	,	,
6912	2685	4	therefore	therefore	RB
6912	2685	5	,	,	,
6912	2685	6	must	must	MD
6912	2685	7	be	be	VB
6912	2685	8	carefully	carefully	RB
6912	2685	9	considered	consider	VBN
6912	2685	10	.	.	.
6912	2686	1	Because	because	IN
6912	2686	2	of	of	IN
6912	2686	3	its	-PRON-	PRP$
6912	2686	4	pleasing	pleasing	JJ
6912	2686	5	flavor	flavor	NN
6912	2686	6	,	,	,
6912	2686	7	for	for	IN
6912	2686	8	some	some	DT
6912	2686	9	purposes	purpose	NNS
6912	2686	10	no	no	DT
6912	2686	11	fat	fat	NN
6912	2686	12	is	be	VBZ
6912	2686	13	as	as	RB
6912	2686	14	desirable	desirable	JJ
6912	2686	15	as	as	IN
6912	2686	16	butter	butter	NN
6912	2686	17	.	.	.
6912	2687	1	If	if	IN
6912	2687	2	,	,	,
6912	2687	3	however	however	RB
6912	2687	4	,	,	,
6912	2687	5	fat	fat	NN
6912	2687	6	is	be	VBZ
6912	2687	7	to	to	TO
6912	2687	8	be	be	VB
6912	2687	9	combined	combine	VBN
6912	2687	10	with	with	IN
6912	2687	11	foods	food	NNS
6912	2687	12	of	of	IN
6912	2687	13	_	_	NNP
6912	2687	14	pronounced	pronounce	VBN
6912	2687	15	flavor	flavor	NN
6912	2687	16	,	,	,
6912	2687	17	i.e.	i.e.	FW
6912	2687	18	_	_	NNP
6912	2687	19	foods	food	NNS
6912	2687	20	whose	whose	WP$
6912	2687	21	flavor	flavor	NN
6912	2687	22	is	be	VBZ
6912	2687	23	strong	strong	JJ
6912	2687	24	enough	enough	RB
6912	2687	25	to	to	TO
6912	2687	26	cover	cover	VB
6912	2687	27	up	up	RP
6912	2687	28	other	other	JJ
6912	2687	29	food	food	NN
6912	2687	30	flavors	flavor	NNS
6912	2687	31	,	,	,
6912	2687	32	other	other	JJ
6912	2687	33	fats	fat	NNS
6912	2687	34	may	may	MD
6912	2687	35	be	be	VB
6912	2687	36	substituted	substitute	VBN
6912	2687	37	with	with	IN
6912	2687	38	satisfactory	satisfactory	JJ
6912	2687	39	results	result	NNS
6912	2687	40	.	.	.
6912	2688	1	(	(	-LRB-
6912	2688	2	_	_	NNP
6912	2688	3	b	b	NNP
6912	2688	4	_	_	NNP
6912	2688	5	)	)	-RRB-
6912	2688	6	_	_	NNP
6912	2688	7	Oleomargarin	Oleomargarin	NNP
6912	2688	8	_	_	NNP
6912	2688	9	is	be	VBZ
6912	2688	10	a	a	DT
6912	2688	11	combination	combination	NN
6912	2688	12	of	of	IN
6912	2688	13	several	several	JJ
6912	2688	14	different	different	JJ
6912	2688	15	fats	fat	NNS
6912	2688	16	.	.	.
6912	2689	1	It	-PRON-	PRP
6912	2689	2	is	be	VBZ
6912	2689	3	usually	usually	RB
6912	2689	4	made	make	VBN
6912	2689	5	by	by	IN
6912	2689	6	churning	churn	VBG
6912	2689	7	soft	soft	JJ
6912	2689	8	beef	beef	NN
6912	2689	9	fat	fat	NN
6912	2689	10	(	(	-LRB-
6912	2689	11	called	call	VBN
6912	2689	12	oleo	oleo	NNP
6912	2689	13	oil	oil	NN
6912	2689	14	)	)	-RRB-
6912	2689	15	and	and	CC
6912	2689	16	neutral	neutral	JJ
6912	2689	17	(	(	-LRB-
6912	2689	18	_	_	NNP
6912	2689	19	i.e.	i.e.	FW
6912	2689	20	_	_	NNP
6912	2689	21	carefully	carefully	RB
6912	2689	22	rendered	render	VBN
6912	2689	23	)	)	-RRB-
6912	2689	24	lard	lard	NN
6912	2689	25	with	with	IN
6912	2689	26	milk	milk	NN
6912	2689	27	or	or	CC
6912	2689	28	cream	cream	NN
6912	2689	29	.	.	.
6912	2690	1	Sometimes	sometimes	RB
6912	2690	2	butter	butter	NN
6912	2690	3	and	and	CC
6912	2690	4	cottonseed	cottonseed	NN
6912	2690	5	and	and	CC
6912	2690	6	peanut	peanut	NN
6912	2690	7	oils	oil	NNS
6912	2690	8	are	be	VBP
6912	2690	9	added	add	VBN
6912	2690	10	.	.	.
6912	2691	1	Because	because	IN
6912	2691	2	colored	colored	JJ
6912	2691	3	oleomargarin	oleomargarin	NN
6912	2691	4	is	be	VBZ
6912	2691	5	highly	highly	RB
6912	2691	6	taxed	tax	VBN
6912	2691	7	,	,	,
6912	2691	8	this	this	DT
6912	2691	9	fat	fat	NN
6912	2691	10	is	be	VBZ
6912	2691	11	usually	usually	RB
6912	2691	12	not	not	RB
6912	2691	13	colored	color	VBN
6912	2691	14	in	in	IN
6912	2691	15	its	-PRON-	PRP$
6912	2691	16	preparation	preparation	NN
6912	2691	17	for	for	IN
6912	2691	18	the	the	DT
6912	2691	19	market	market	NN
6912	2691	20	.	.	.
6912	2692	1	The	the	DT
6912	2692	2	term	term	NN
6912	2692	3	oleomargarin	oleomargarin	NN
6912	2692	4	is	be	VBZ
6912	2692	5	used	use	VBN
6912	2692	6	not	not	RB
6912	2692	7	only	only	RB
6912	2692	8	as	as	IN
6912	2692	9	the	the	DT
6912	2692	10	trade	trade	NN
6912	2692	11	name	name	NN
6912	2692	12	for	for	IN
6912	2692	13	fat	fat	NN
6912	2692	14	of	of	IN
6912	2692	15	the	the	DT
6912	2692	16	composition	composition	NN
6912	2692	17	stated	state	VBN
6912	2692	18	above	above	RB
6912	2692	19	,	,	,
6912	2692	20	but	but	CC
6912	2692	21	as	as	IN
6912	2692	22	the	the	DT
6912	2692	23	legal	legal	JJ
6912	2692	24	name	name	NN
6912	2692	25	of	of	IN
6912	2692	26	any	any	DT
6912	2692	27	food	food	NN
6912	2692	28	fat	fat	NN
6912	2692	29	prepared	prepare	VBD
6912	2692	30	as	as	IN
6912	2692	31	a	a	DT
6912	2692	32	butter	butter	NN
6912	2692	33	substitute	substitute	NN
6912	2692	34	.	.	.
6912	2693	1	To	to	TO
6912	2693	2	comply	comply	VB
6912	2693	3	with	with	IN
6912	2693	4	the	the	DT
6912	2693	5	law	law	NN
6912	2693	6	,	,	,
6912	2693	7	solid	solid	JJ
6912	2693	8	fats	fat	NNS
6912	2693	9	found	find	VBD
6912	2693	10	at	at	IN
6912	2693	11	market	market	NN
6912	2693	12	and	and	CC
6912	2693	13	containing	contain	VBG
6912	2693	14	no	no	UH
6912	2693	15	oleo	oleo	NNP
6912	2693	16	oil	oil	NN
6912	2693	17	are	be	VBP
6912	2693	18	labeled	label	VBN
6912	2693	19	oleomargarin	oleomargarin	NNP
6912	2693	20	.	.	.
6912	2694	1	(	(	-LRB-
6912	2694	2	_	_	NNP
6912	2694	3	c	c	NNP
6912	2694	4	_	_	NNP
6912	2694	5	)	)	-RRB-
6912	2694	6	_	_	NNP
6912	2694	7	Nut	Nut	NNP
6912	2694	8	Margarin	Margarin	NNP
6912	2694	9	_	_	NNP
6912	2694	10	is	be	VBZ
6912	2694	11	also	also	RB
6912	2694	12	a	a	DT
6912	2694	13	mixture	mixture	NN
6912	2694	14	of	of	IN
6912	2694	15	various	various	JJ
6912	2694	16	fats	fat	NNS
6912	2694	17	.	.	.
6912	2695	1	It	-PRON-	PRP
6912	2695	2	usually	usually	RB
6912	2695	3	consists	consist	VBZ
6912	2695	4	of	of	IN
6912	2695	5	coconut	coconut	NN
6912	2695	6	oil	oil	NN
6912	2695	7	combined	combine	VBN
6912	2695	8	with	with	IN
6912	2695	9	cottonseed	cottonseed	NN
6912	2695	10	or	or	CC
6912	2695	11	peanut	peanut	NN
6912	2695	12	oil	oil	NN
6912	2695	13	.	.	.
6912	2696	1	(	(	-LRB-
6912	2696	2	_	_	NNP
6912	2696	3	d	d	NNP
6912	2696	4	_	_	NNP
6912	2696	5	)	)	-RRB-
6912	2696	6	_	_	NNP
6912	2696	7	Meat	Meat	NNP
6912	2696	8	Fats_.--The	fats_.--the	JJ
6912	2696	9	fat	fat	NN
6912	2696	10	of	of	IN
6912	2696	11	pork	pork	NN
6912	2696	12	is	be	VBZ
6912	2696	13	commonly	commonly	RB
6912	2696	14	"	"	``
6912	2696	15	tried	try	VBN
6912	2696	16	out	out	RP
6912	2696	17	"	"	''
6912	2696	18	or	or	CC
6912	2696	19	"	"	``
6912	2696	20	rendered	render	VBN
6912	2696	21	"	"	''
6912	2696	22	to	to	TO
6912	2696	23	free	free	VB
6912	2696	24	it	-PRON-	PRP
6912	2696	25	from	from	IN
6912	2696	26	connective	connective	JJ
6912	2696	27	tissue	tissue	NN
6912	2696	28	.	.	.
6912	2697	1	That	that	DT
6912	2697	2	obtained	obtain	VBN
6912	2697	3	from	from	IN
6912	2697	4	trying	try	VBG
6912	2697	5	out	out	RP
6912	2697	6	the	the	DT
6912	2697	7	fat	fat	NN
6912	2697	8	from	from	IN
6912	2697	9	around	around	IN
6912	2697	10	the	the	DT
6912	2697	11	kidneys	kidney	NNS
6912	2697	12	is	be	VBZ
6912	2697	13	called	call	VBN
6912	2697	14	_	_	NNP
6912	2697	15	leaf	leaf	NN
6912	2697	16	lard	lard	NNP
6912	2697	17	_	_	NNP
6912	2697	18	;	;	:
6912	2697	19	ordinary	ordinary	JJ
6912	2697	20	lard	lard	NN
6912	2697	21	is	be	VBZ
6912	2697	22	obtained	obtain	VBN
6912	2697	23	from	from	IN
6912	2697	24	the	the	DT
6912	2697	25	fats	fat	NNS
6912	2697	26	of	of	IN
6912	2697	27	other	other	JJ
6912	2697	28	parts	part	NNS
6912	2697	29	of	of	IN
6912	2697	30	the	the	DT
6912	2697	31	animal	animal	NN
6912	2697	32	.	.	.
6912	2698	1	The	the	DT
6912	2698	2	former	former	JJ
6912	2698	3	is	be	VBZ
6912	2698	4	considered	consider	VBN
6912	2698	5	of	of	IN
6912	2698	6	superior	superior	JJ
6912	2698	7	quality	quality	NN
6912	2698	8	.	.	.
6912	2699	1	Beef	beef	NN
6912	2699	2	suet	suet	NN
6912	2699	3	or	or	CC
6912	2699	4	the	the	DT
6912	2699	5	fat	fat	NN
6912	2699	6	from	from	IN
6912	2699	7	around	around	IN
6912	2699	8	the	the	DT
6912	2699	9	kidneys	kidney	NNS
6912	2699	10	and	and	CC
6912	2699	11	loin	loin	NNP
6912	2699	12	of	of	IN
6912	2699	13	beef	beef	NN
6912	2699	14	is	be	VBZ
6912	2699	15	also	also	RB
6912	2699	16	tried	try	VBN
6912	2699	17	out	out	RP
6912	2699	18	and	and	CC
6912	2699	19	used	use	VBN
6912	2699	20	for	for	IN
6912	2699	21	cooking	cooking	NN
6912	2699	22	.	.	.
6912	2700	1	All	all	DT
6912	2700	2	scraps	scrap	NNS
6912	2700	3	of	of	IN
6912	2700	4	fat	fat	NN
6912	2700	5	--	--	:
6912	2700	6	cooked	cooked	JJ
6912	2700	7	or	or	CC
6912	2700	8	uncooked	uncooked	JJ
6912	2700	9	--	--	:
6912	2700	10	as	as	RB
6912	2700	11	well	well	RB
6912	2700	12	as	as	IN
6912	2700	13	any	any	DT
6912	2700	14	drippings	dripping	NNS
6912	2700	15	from	from	IN
6912	2700	16	beef	beef	NN
6912	2700	17	,	,	,
6912	2700	18	veal	veal	NN
6912	2700	19	,	,	,
6912	2700	20	pork	pork	NN
6912	2700	21	,	,	,
6912	2700	22	and	and	CC
6912	2700	23	chicken	chicken	NN
6912	2700	24	,	,	,
6912	2700	25	should	should	MD
6912	2700	26	be	be	VB
6912	2700	27	saved	save	VBN
6912	2700	28	and	and	CC
6912	2700	29	used	use	VBN
6912	2700	30	in	in	IN
6912	2700	31	cooking	cooking	NN
6912	2700	32	.	.	.
6912	2701	1	The	the	DT
6912	2701	2	fat	fat	NN
6912	2701	3	from	from	IN
6912	2701	4	mutton	mutton	NN
6912	2701	5	has	have	VBZ
6912	2701	6	a	a	DT
6912	2701	7	peculiar	peculiar	JJ
6912	2701	8	flavor	flavor	NN
6912	2701	9	and	and	CC
6912	2701	10	so	so	RB
6912	2701	11	can	can	MD
6912	2701	12	not	not	RB
6912	2701	13	be	be	VB
6912	2701	14	used	use	VBN
6912	2701	15	in	in	IN
6912	2701	16	food	food	NN
6912	2701	17	,	,	,
6912	2701	18	unless	unless	IN
6912	2701	19	cooked	cook	VBN
6912	2701	20	with	with	IN
6912	2701	21	certain	certain	JJ
6912	2701	22	flavoring	flavoring	NN
6912	2701	23	materials	material	NNS
6912	2701	24	(	(	-LRB-
6912	2701	25	see	see	VB
6912	2701	26	_	_	NNP
6912	2701	27	Mutton	Mutton	NNP
6912	2701	28	_	_	NNP
6912	2701	29	)	)	-RRB-
6912	2701	30	.	.	.
6912	2702	1	It	-PRON-	PRP
6912	2702	2	may	may	MD
6912	2702	3	be	be	VB
6912	2702	4	saved	save	VBN
6912	2702	5	for	for	IN
6912	2702	6	soap	soap	NN
6912	2702	7	-	-	HYPH
6912	2702	8	making	making	NN
6912	2702	9	.	.	.
6912	2703	1	Fat	fat	JJ
6912	2703	2	from	from	IN
6912	2703	3	soup	soup	NN
6912	2703	4	and	and	CC
6912	2703	5	drippings	dripping	NNS
6912	2703	6	need	need	VBP
6912	2703	7	only	only	RB
6912	2703	8	be	be	VB
6912	2703	9	clarified	clarify	VBN
6912	2703	10	before	before	IN
6912	2703	11	using	use	VBG
6912	2703	12	for	for	IN
6912	2703	13	cooking	cooking	NN
6912	2703	14	;	;	:
6912	2703	15	suet	suet	NN
6912	2703	16	and	and	CC
6912	2703	17	other	other	JJ
6912	2703	18	uncooked	uncooked	JJ
6912	2703	19	fat	fat	NN
6912	2703	20	of	of	IN
6912	2703	21	meat	meat	NN
6912	2703	22	must	must	MD
6912	2703	23	be	be	VB
6912	2703	24	first	first	RB
6912	2703	25	tried	try	VBN
6912	2703	26	out	out	RP
6912	2703	27	.	.	.
6912	2704	1	(	(	-LRB-
6912	2704	2	_	_	NNP
6912	2704	3	e	e	NNP
6912	2704	4	_	_	NNP
6912	2704	5	)	)	-RRB-
6912	2704	6	_	_	NNP
6912	2704	7	Vegetable	Vegetable	NNP
6912	2704	8	Oils_.--The	oils_.--the	JJ
6912	2704	9	oil	oil	NN
6912	2704	10	from	from	IN
6912	2704	11	cottonseed	cottonseed	NN
6912	2704	12	,	,	,
6912	2704	13	corn	corn	NN
6912	2704	14	,	,	,
6912	2704	15	and	and	CC
6912	2704	16	peanut	peanut	NN
6912	2704	17	is	be	VBZ
6912	2704	18	prepared	prepare	VBN
6912	2704	19	for	for	IN
6912	2704	20	table	table	NN
6912	2704	21	use	use	NN
6912	2704	22	and	and	CC
6912	2704	23	sold	sell	VBN
6912	2704	24	under	under	IN
6912	2704	25	various	various	JJ
6912	2704	26	trade	trade	NN
6912	2704	27	names	name	NNS
6912	2704	28	.	.	.
6912	2705	1	Oil	oil	NN
6912	2705	2	is	be	VBZ
6912	2705	3	also	also	RB
6912	2705	4	extracted	extract	VBN
6912	2705	5	from	from	IN
6912	2705	6	the	the	DT
6912	2705	7	olive	olive	NN
6912	2705	8	.	.	.
6912	2706	1	This	this	DT
6912	2706	2	is	be	VBZ
6912	2706	3	an	an	DT
6912	2706	4	extremely	extremely	RB
6912	2706	5	expensive	expensive	JJ
6912	2706	6	oil	oil	NN
6912	2706	7	.	.	.
6912	2707	1	Its	-PRON-	PRP$
6912	2707	2	food	food	NN
6912	2707	3	value	value	NN
6912	2707	4	is	be	VBZ
6912	2707	5	no	no	RB
6912	2707	6	greater	great	JJR
6912	2707	7	than	than	IN
6912	2707	8	that	that	DT
6912	2707	9	of	of	IN
6912	2707	10	other	other	JJ
6912	2707	11	vegetable	vegetable	JJ
6912	2707	12	oils	oil	NNS
6912	2707	13	;	;	:
6912	2707	14	only	only	RB
6912	2707	15	"	"	``
6912	2707	16	olive	olive	JJ
6912	2707	17	flavor	flavor	NN
6912	2707	18	"	"	''
6912	2707	19	is	be	VBZ
6912	2707	20	secured	secure	VBN
6912	2707	21	for	for	IN
6912	2707	22	the	the	DT
6912	2707	23	greater	great	JJR
6912	2707	24	price	price	NN
6912	2707	25	.	.	.
6912	2708	1	Refined	refined	JJ
6912	2708	2	cottonseed	cottonseed	NN
6912	2708	3	and	and	CC
6912	2708	4	corn	corn	NN
6912	2708	5	oils	oil	NNS
6912	2708	6	are	be	VBP
6912	2708	7	bland	bland	JJ
6912	2708	8	in	in	IN
6912	2708	9	flavor	flavor	NN
6912	2708	10	.	.	.
6912	2709	1	Peanut	Peanut	NNP
6912	2709	2	has	have	VBZ
6912	2709	3	a	a	DT
6912	2709	4	characteristic	characteristic	JJ
6912	2709	5	flavor	flavor	NN
6912	2709	6	pleasing	pleasing	JJ
6912	2709	7	to	to	IN
6912	2709	8	most	most	JJS
6912	2709	9	persons	person	NNS
6912	2709	10	.	.	.
6912	2710	1	When	when	WRB
6912	2710	2	these	these	DT
6912	2710	3	vegetable	vegetable	JJ
6912	2710	4	oils	oil	NNS
6912	2710	5	become	become	VBP
6912	2710	6	rancid	rancid	JJ
6912	2710	7	,	,	,
6912	2710	8	however	however	RB
6912	2710	9	,	,	,
6912	2710	10	their	-PRON-	PRP$
6912	2710	11	flavor	flavor	NN
6912	2710	12	is	be	VBZ
6912	2710	13	disagreeable	disagreeable	JJ
6912	2710	14	.	.	.
6912	2711	1	FAT	FAT	NNP
6912	2711	2	COMBINATIONS.--Every	combinations.--every	NN
6912	2711	3	thrifty	thrifty	NN
6912	2711	4	housekeeper	housekeeper	NN
6912	2711	5	should	should	MD
6912	2711	6	have	have	VB
6912	2711	7	several	several	JJ
6912	2711	8	kinds	kind	NNS
6912	2711	9	of	of	IN
6912	2711	10	fats	fat	NNS
6912	2711	11	in	in	IN
6912	2711	12	her	-PRON-	PRP$
6912	2711	13	larder	larder	NN
6912	2711	14	,	,	,
6912	2711	15	and	and	CC
6912	2711	16	should	should	MD
6912	2711	17	use	use	VB
6912	2711	18	all	all	DT
6912	2711	19	with	with	IN
6912	2711	20	discretion	discretion	NN
6912	2711	21	.	.	.
6912	2712	1	Fats	fat	NNS
6912	2712	2	may	may	MD
6912	2712	3	be	be	VB
6912	2712	4	combined	combine	VBN
6912	2712	5	for	for	IN
6912	2712	6	certain	certain	JJ
6912	2712	7	purposes	purpose	NNS
6912	2712	8	.	.	.
6912	2713	1	Many	many	JJ
6912	2713	2	times	time	NNS
6912	2713	3	in	in	IN
6912	2713	4	making	make	VBG
6912	2713	5	pastry	pastry	NN
6912	2713	6	or	or	CC
6912	2713	7	in	in	IN
6912	2713	8	sauteing	sauteing	NN
6912	2713	9	and	and	CC
6912	2713	10	frying	frying	NN
6912	2713	11	,	,	,
6912	2713	12	it	-PRON-	PRP
6912	2713	13	is	be	VBZ
6912	2713	14	desirable	desirable	JJ
6912	2713	15	to	to	TO
6912	2713	16	use	use	VB
6912	2713	17	a	a	DT
6912	2713	18	firm	firm	NN
6912	2713	19	and	and	CC
6912	2713	20	a	a	DT
6912	2713	21	soft	soft	JJ
6912	2713	22	fat	fat	NN
6912	2713	23	together	together	RB
6912	2713	24	,	,	,
6912	2713	25	such	such	JJ
6912	2713	26	as	as	IN
6912	2713	27	butter	butter	NN
6912	2713	28	and	and	CC
6912	2713	29	lard	lard	NN
6912	2713	30	,	,	,
6912	2713	31	suet	suet	NN
6912	2713	32	and	and	CC
6912	2713	33	oil	oil	NN
6912	2713	34	,	,	,
6912	2713	35	or	or	CC
6912	2713	36	suet	suet	NN
6912	2713	37	and	and	CC
6912	2713	38	chicken	chicken	NN
6912	2713	39	fat	fat	NN
6912	2713	40	.	.	.
6912	2714	1	FISH	FISH	NNS
6912	2714	2	BALLS	ball	NNS
6912	2714	3	1	1	CD
6912	2714	4	cupful	cupful	JJ
6912	2714	5	salt	salt	NN
6912	2714	6	codfish	codfish	NNP
6912	2714	7	4	4	CD
6912	2714	8	small	small	JJ
6912	2714	9	potatoes	potato	NNS
6912	2714	10	1	1	CD
6912	2714	11	egg	egg	NN
6912	2714	12	1/2	1/2	CD
6912	2714	13	tablespoonful	tablespoonful	JJ
6912	2714	14	butter	butter	NN
6912	2714	15	or	or	CC
6912	2714	16	substitute	substitute	NN
6912	2714	17	1/8	1/8	CD
6912	2714	18	teaspoonful	teaspoonful	JJ
6912	2714	19	pepper	pepper	NN
6912	2714	20	Wash	wash	VB
6912	2714	21	the	the	DT
6912	2714	22	fish	fish	NN
6912	2714	23	in	in	IN
6912	2714	24	water	water	NN
6912	2714	25	and	and	CC
6912	2714	26	tear	tear	NN
6912	2714	27	into	into	IN
6912	2714	28	small	small	JJ
6912	2714	29	pieces	piece	NNS
6912	2714	30	;	;	:
6912	2714	31	wash	wash	NN
6912	2714	32	and	and	CC
6912	2714	33	pare	pare	VB
6912	2714	34	the	the	DT
6912	2714	35	potatoes	potato	NNS
6912	2714	36	.	.	.
6912	2715	1	Cook	cook	VB
6912	2715	2	the	the	DT
6912	2715	3	fish	fish	NN
6912	2715	4	and	and	CC
6912	2715	5	the	the	DT
6912	2715	6	_	_	NNP
6912	2715	7	whole	whole	JJ
6912	2715	8	_	_	NNP
6912	2715	9	potatoes	potato	NNS
6912	2715	10	together	together	RB
6912	2715	11	in	in	IN
6912	2715	12	gently	gently	RB
6912	2715	13	boiling	boiling	NN
6912	2715	14	water	water	NN
6912	2715	15	,	,	,
6912	2715	16	containing	contain	VBG
6912	2715	17	no	no	DT
6912	2715	18	salt	salt	NN
6912	2715	19	,	,	,
6912	2715	20	until	until	IN
6912	2715	21	the	the	DT
6912	2715	22	potatoes	potato	NNS
6912	2715	23	are	be	VBP
6912	2715	24	soft	soft	JJ
6912	2715	25	.	.	.
6912	2716	1	Drain	drain	VB
6912	2716	2	and	and	CC
6912	2716	3	shake	shake	VB
6912	2716	4	over	over	IN
6912	2716	5	the	the	DT
6912	2716	6	fire	fire	NN
6912	2716	7	until	until	IN
6912	2716	8	dry	dry	JJ
6912	2716	9	;	;	:
6912	2716	10	mash	mash	NN
6912	2716	11	,	,	,
6912	2716	12	add	add	VB
6912	2716	13	the	the	DT
6912	2716	14	beaten	beat	VBN
6912	2716	15	egg	egg	NN
6912	2716	16	,	,	,
6912	2716	17	fat	fat	NN
6912	2716	18	,	,	,
6912	2716	19	pepper	pepper	NN
6912	2716	20	,	,	,
6912	2716	21	and	and	CC
6912	2716	22	salt	salt	NN
6912	2716	23	(	(	-LRB-
6912	2716	24	if	if	IN
6912	2716	25	needed	need	VBN
6912	2716	26	)	)	-RRB-
6912	2716	27	,	,	,
6912	2716	28	and	and	CC
6912	2716	29	beat	beat	VBN
6912	2716	30	until	until	IN
6912	2716	31	light	light	NN
6912	2716	32	.	.	.
6912	2717	1	Take	take	VB
6912	2717	2	up	up	RP
6912	2717	3	the	the	DT
6912	2717	4	mixture	mixture	NN
6912	2717	5	by	by	IN
6912	2717	6	spoonfuls	spoonful	NNS
6912	2717	7	,	,	,
6912	2717	8	mold	mold	NN
6912	2717	9	slightly	slightly	RB
6912	2717	10	,	,	,
6912	2717	11	and	and	CC
6912	2717	12	place	place	NN
6912	2717	13	in	in	IN
6912	2717	14	hot	hot	JJ
6912	2717	15	deep	deep	JJ
6912	2717	16	fat	fat	NN
6912	2717	17	.	.	.
6912	2718	1	Do	do	VB
6912	2718	2	not	not	RB
6912	2718	3	fry	fry	VB
6912	2718	4	more	more	JJR
6912	2718	5	than	than	IN
6912	2718	6	six	six	CD
6912	2718	7	balls	ball	NNS
6912	2718	8	at	at	IN
6912	2718	9	one	one	CD
6912	2718	10	time	time	NN
6912	2718	11	.	.	.
6912	2719	1	Fry	fry	NN
6912	2719	2	until	until	IN
6912	2719	3	brown	brown	JJ
6912	2719	4	,	,	,
6912	2719	5	drain	drain	VBP
6912	2719	6	,	,	,
6912	2719	7	garnish	garnish	VBP
6912	2719	8	,	,	,
6912	2719	9	and	and	CC
6912	2719	10	serve	serve	VB
6912	2719	11	at	at	IN
6912	2719	12	once	once	RB
6912	2719	13	.	.	.
6912	2720	1	White	White	NNP
6912	2720	2	or	or	CC
6912	2720	3	Cheese	Cheese	NNP
6912	2720	4	Sauce	Sauce	NNP
6912	2720	5	may	may	MD
6912	2720	6	be	be	VB
6912	2720	7	served	serve	VBN
6912	2720	8	over	over	IN
6912	2720	9	Fish	fish	NN
6912	2720	10	Balls	ball	NNS
6912	2720	11	.	.	.
6912	2721	1	The	the	DT
6912	2721	2	potatoes	potato	NNS
6912	2721	3	used	use	VBN
6912	2721	4	in	in	IN
6912	2721	5	fish	fish	NN
6912	2721	6	balls	ball	NNS
6912	2721	7	may	may	MD
6912	2721	8	be	be	VB
6912	2721	9	steamed	steam	VBN
6912	2721	10	.	.	.
6912	2722	1	The	the	DT
6912	2722	2	codfish	codfish	NN
6912	2722	3	,	,	,
6912	2722	4	however	however	RB
6912	2722	5	,	,	,
6912	2722	6	must	must	MD
6912	2722	7	be	be	VB
6912	2722	8	soaked	soak	VBN
6912	2722	9	or	or	CC
6912	2722	10	cooked	cook	VBN
6912	2722	11	in	in	IN
6912	2722	12	water	water	NN
6912	2722	13	.	.	.
6912	2723	1	QUESTIONS	QUESTIONS	NNP
6912	2723	2	Why	why	WRB
6912	2723	3	is	be	VBZ
6912	2723	4	it	-PRON-	PRP
6912	2723	5	not	not	RB
6912	2723	6	necessary	necessary	JJ
6912	2723	7	to	to	TO
6912	2723	8	soak	soak	VB
6912	2723	9	codfish	codfish	VB
6912	2723	10	for	for	IN
6912	2723	11	Fish	fish	NN
6912	2723	12	Balls	ball	NNS
6912	2723	13	in	in	IN
6912	2723	14	water	water	NN
6912	2723	15	before	before	IN
6912	2723	16	cooking	cooking	NN
6912	2723	17	?	?	.
6912	2724	1	Why	why	WRB
6912	2724	2	is	be	VBZ
6912	2724	3	salt	salt	NN
6912	2724	4	not	not	RB
6912	2724	5	added	add	VBN
6912	2724	6	to	to	IN
6912	2724	7	the	the	DT
6912	2724	8	water	water	NN
6912	2724	9	in	in	IN
6912	2724	10	which	which	WDT
6912	2724	11	codfish	codfish	NN
6912	2724	12	and	and	CC
6912	2724	13	potatoes	potato	NNS
6912	2724	14	are	be	VBP
6912	2724	15	cooked	cook	VBN
6912	2724	16	?	?	.
6912	2725	1	If	if	IN
6912	2725	2	a	a	DT
6912	2725	3	food	food	NN
6912	2725	4	that	that	WDT
6912	2725	5	is	be	VBZ
6912	2725	6	to	to	TO
6912	2725	7	be	be	VB
6912	2725	8	fried	fry	VBN
6912	2725	9	contains	contain	NNS
6912	2725	10	much	much	JJ
6912	2725	11	water	water	NN
6912	2725	12	,	,	,
6912	2725	13	what	what	WP
6912	2725	14	happens	happen	VBZ
6912	2725	15	to	to	IN
6912	2725	16	the	the	DT
6912	2725	17	water	water	NN
6912	2725	18	when	when	WRB
6912	2725	19	placed	place	VBN
6912	2725	20	in	in	IN
6912	2725	21	the	the	DT
6912	2725	22	hot	hot	JJ
6912	2725	23	fat	fat	NN
6912	2725	24	?	?	.
6912	2726	1	Explain	explain	VB
6912	2726	2	why	why	WRB
6912	2726	3	it	-PRON-	PRP
6912	2726	4	is	be	VBZ
6912	2726	5	better	well	JJR
6912	2726	6	to	to	TO
6912	2726	7	leave	leave	VB
6912	2726	8	the	the	DT
6912	2726	9	potatoes	potato	NNS
6912	2726	10	whole	whole	RB
6912	2726	11	rather	rather	RB
6912	2726	12	than	than	IN
6912	2726	13	cut	cut	VB
6912	2726	14	them	-PRON-	PRP
6912	2726	15	into	into	IN
6912	2726	16	pieces	piece	NNS
6912	2726	17	for	for	IN
6912	2726	18	cooking	cooking	NN
6912	2726	19	.	.	.
6912	2727	1	Why	why	WRB
6912	2727	2	is	be	VBZ
6912	2727	3	it	-PRON-	PRP
6912	2727	4	especially	especially	RB
6912	2727	5	necessary	necessary	JJ
6912	2727	6	to	to	TO
6912	2727	7	dry	dry	VB
6912	2727	8	the	the	DT
6912	2727	9	fish	fish	NN
6912	2727	10	and	and	CC
6912	2727	11	potato	potato	NN
6912	2727	12	mixture	mixture	NN
6912	2727	13	before	before	IN
6912	2727	14	frying	fry	VBG
6912	2727	15	?	?	.
6912	2728	1	What	what	WDT
6912	2728	2	ingredient	ingredient	NN
6912	2728	3	do	do	VBP
6912	2728	4	Fish	fish	NN
6912	2728	5	Balls	ball	NNS
6912	2728	6	contain	contain	VBP
6912	2728	7	that	that	IN
6912	2728	8	hardens	harden	NNS
6912	2728	9	immediately	immediately	RB
6912	2728	10	on	on	IN
6912	2728	11	being	be	VBG
6912	2728	12	heated	heat	VBN
6912	2728	13	?	?	.
6912	2729	1	Of	of	IN
6912	2729	2	what	what	WDT
6912	2729	3	advantage	advantage	NN
6912	2729	4	is	be	VBZ
6912	2729	5	this	this	DT
6912	2729	6	ingredient	ingredient	NN
6912	2729	7	in	in	IN
6912	2729	8	mixtures	mixture	NNS
6912	2729	9	that	that	WDT
6912	2729	10	are	be	VBP
6912	2729	11	to	to	TO
6912	2729	12	be	be	VB
6912	2729	13	fried	fry	VBN
6912	2729	14	?	?	.
6912	2730	1	What	what	WP
6912	2730	2	is	be	VBZ
6912	2730	3	the	the	DT
6912	2730	4	price	price	NN
6912	2730	5	per	per	IN
6912	2730	6	package	package	NN
6912	2730	7	of	of	IN
6912	2730	8	codfish	codfish	NN
6912	2730	9	?	?	.
6912	2731	1	What	what	WP
6912	2731	2	is	be	VBZ
6912	2731	3	the	the	DT
6912	2731	4	weight	weight	NN
6912	2731	5	and	and	CC
6912	2731	6	measure	measure	NN
6912	2731	7	of	of	IN
6912	2731	8	a	a	DT
6912	2731	9	package	package	NN
6912	2731	10	?	?	.
6912	2732	1	LESSON	LESSON	NNP
6912	2732	2	XXXVI	XXXVI	NNP
6912	2732	3	FAT	fat	NN
6912	2732	4	AS	as	IN
6912	2732	5	A	a	DT
6912	2732	6	FRYING	frying	JJ
6912	2732	7	MEDIUM	medium	NN
6912	2732	8	--	--	:
6912	2732	9	DIGESTION	digestion	NN
6912	2732	10	OF	of	IN
6912	2732	11	FAT	FAT	NNP
6912	2732	12	EXPERIMENT	EXPERIMENT	NNP
6912	2732	13	36	36	CD
6912	2732	14	:	:	:
6912	2732	15	ACTION	action	NN
6912	2732	16	OF	of	IN
6912	2732	17	OIL	OIL	NNP
6912	2732	18	AND	and	CC
6912	2732	19	WATER.--Pour	water.--pour	FW
6912	2732	20	a	a	DT
6912	2732	21	little	little	JJ
6912	2732	22	corn	corn	NN
6912	2732	23	or	or	CC
6912	2732	24	cottonseed	cottonseed	NN
6912	2732	25	oil	oil	NN
6912	2732	26	into	into	IN
6912	2732	27	a	a	DT
6912	2732	28	test	test	NN
6912	2732	29	tube	tube	NN
6912	2732	30	,	,	,
6912	2732	31	add	add	VB
6912	2732	32	the	the	DT
6912	2732	33	same	same	JJ
6912	2732	34	quantity	quantity	NN
6912	2732	35	of	of	IN
6912	2732	36	water	water	NN
6912	2732	37	,	,	,
6912	2732	38	and	and	CC
6912	2732	39	shake	shake	VB
6912	2732	40	the	the	DT
6912	2732	41	tube	tube	NN
6912	2732	42	.	.	.
6912	2733	1	Set	set	VB
6912	2733	2	the	the	DT
6912	2733	3	tube	tube	NN
6912	2733	4	aside	aside	RB
6912	2733	5	for	for	IN
6912	2733	6	a	a	DT
6912	2733	7	minute	minute	NN
6912	2733	8	and	and	CC
6912	2733	9	examine	examine	NN
6912	2733	10	.	.	.
6912	2734	1	Which	which	WDT
6912	2734	2	material	material	NN
6912	2734	3	rises	rise	VBZ
6912	2734	4	to	to	IN
6912	2734	5	the	the	DT
6912	2734	6	top	top	NN
6912	2734	7	?	?	.
6912	2735	1	Is	be	VBZ
6912	2735	2	oil	oil	NN
6912	2735	3	soluble	soluble	JJ
6912	2735	4	in	in	IN
6912	2735	5	water	water	NN
6912	2735	6	?	?	.
6912	2736	1	What	what	WDT
6912	2736	2	application	application	NN
6912	2736	3	can	can	MD
6912	2736	4	be	be	VB
6912	2736	5	made	make	VBN
6912	2736	6	from	from	IN
6912	2736	7	this	this	DT
6912	2736	8	concerning	concern	VBG
6912	2736	9	the	the	DT
6912	2736	10	effectiveness	effectiveness	NN
6912	2736	11	of	of	IN
6912	2736	12	cleaning	clean	VBG
6912	2736	13	the	the	DT
6912	2736	14	fat	fat	NN
6912	2736	15	of	of	IN
6912	2736	16	meats	meat	NNS
6912	2736	17	with	with	IN
6912	2736	18	water	water	NN
6912	2736	19	?	?	.
6912	2737	1	EXPERIMENT	EXPERIMENT	NNP
6912	2737	2	36	36	CD
6912	2737	3	:	:	:
6912	2737	4	EMULSION	EMULSION	NNP
6912	2737	5	OF	of	IN
6912	2737	6	FAT.--In	fat.--in	NN
6912	2737	7	a	a	DT
6912	2737	8	test	test	NN
6912	2737	9	tube	tube	NN
6912	2737	10	put	put	VBD
6912	2737	11	a	a	DT
6912	2737	12	bit	bit	NN
6912	2737	13	of	of	IN
6912	2737	14	soap	soap	NN
6912	2737	15	and	and	CC
6912	2737	16	2	2	CD
6912	2737	17	tablespoonfuls	tablespoonful	NNS
6912	2737	18	of	of	IN
6912	2737	19	water	water	NN
6912	2737	20	.	.	.
6912	2738	1	Heat	heat	NN
6912	2738	2	until	until	IN
6912	2738	3	the	the	DT
6912	2738	4	soap	soap	NN
6912	2738	5	is	be	VBZ
6912	2738	6	melted	melt	VBN
6912	2738	7	.	.	.
6912	2739	1	Add	add	VB
6912	2739	2	1/2	1/2	CD
6912	2739	3	teaspoonful	teaspoonful	JJ
6912	2739	4	of	of	IN
6912	2739	5	vegetable	vegetable	JJ
6912	2739	6	oil	oil	NN
6912	2739	7	.	.	.
6912	2740	1	Shake	shake	VB
6912	2740	2	the	the	DT
6912	2740	3	mixture	mixture	NN
6912	2740	4	and	and	CC
6912	2740	5	then	then	RB
6912	2740	6	examine	examine	VB
6912	2740	7	.	.	.
6912	2741	1	What	what	WP
6912	2741	2	familiar	familiar	JJ
6912	2741	3	food	food	NN
6912	2741	4	does	do	VBZ
6912	2741	5	the	the	DT
6912	2741	6	mixture	mixture	NN
6912	2741	7	look	look	VB
6912	2741	8	like	like	IN
6912	2741	9	?	?	.
6912	2742	1	Set	set	VB
6912	2742	2	the	the	DT
6912	2742	3	tube	tube	NN
6912	2742	4	aside	aside	RB
6912	2742	5	for	for	IN
6912	2742	6	a	a	DT
6912	2742	7	minute	minute	NN
6912	2742	8	.	.	.
6912	2743	1	Does	do	VBZ
6912	2743	2	the	the	DT
6912	2743	3	oil	oil	NN
6912	2743	4	rise	rise	NN
6912	2743	5	to	to	IN
6912	2743	6	the	the	DT
6912	2743	7	top	top	NN
6912	2743	8	as	as	IN
6912	2743	9	in	in	IN
6912	2743	10	Experiment	Experiment	NNP
6912	2743	11	35	35	CD
6912	2743	12	?	?	.
6912	2744	1	The	the	DT
6912	2744	2	fat	fat	NN
6912	2744	3	is	be	VBZ
6912	2744	4	in	in	IN
6912	2744	5	an	an	DT
6912	2744	6	emulsified	emulsified	JJ
6912	2744	7	condition	condition	NN
6912	2744	8	.	.	.
6912	2745	1	BREAKING	break	VBG
6912	2745	2	UP	up	RP
6912	2745	3	OF	of	IN
6912	2745	4	FATS.--Fats	fats.--fat	NNS
6912	2745	5	and	and	CC
6912	2745	6	oils	oil	NNS
6912	2745	7	are	be	VBP
6912	2745	8	not	not	RB
6912	2745	9	soluble	soluble	JJ
6912	2745	10	in	in	IN
6912	2745	11	any	any	DT
6912	2745	12	substance	substance	NN
6912	2745	13	found	find	VBN
6912	2745	14	in	in	IN
6912	2745	15	the	the	DT
6912	2745	16	digestive	digestive	JJ
6912	2745	17	juices	juice	NNS
6912	2745	18	,	,	,
6912	2745	19	but	but	CC
6912	2745	20	they	-PRON-	PRP
6912	2745	21	are	be	VBP
6912	2745	22	acted	act	VBN
6912	2745	23	upon	upon	IN
6912	2745	24	by	by	IN
6912	2745	25	an	an	DT
6912	2745	26	enzyme	enzyme	NNS
6912	2745	27	[	[	-LRB-
6912	2745	28	Footnote	Footnote	NNP
6912	2745	29	41	41	CD
6912	2745	30	:	:	:
6912	2745	31	Steapsin	Steapsin	NNP
6912	2745	32	or	or	CC
6912	2745	33	lipase	lipase	NN
6912	2745	34	is	be	VBZ
6912	2745	35	the	the	DT
6912	2745	36	enzyme	enzyme	NNS
6912	2745	37	found	find	VBN
6912	2745	38	in	in	IN
6912	2745	39	the	the	DT
6912	2745	40	pancreatic	pancreatic	JJ
6912	2745	41	juice	juice	NN
6912	2745	42	which	which	WDT
6912	2745	43	acts	act	VBZ
6912	2745	44	upon	upon	IN
6912	2745	45	fat	fat	NN
6912	2745	46	.	.	.
6912	2745	47	]	]	-RRB-
6912	2746	1	and	and	CC
6912	2746	2	by	by	IN
6912	2746	3	an	an	DT
6912	2746	4	alkaline	alkaline	NN
6912	2746	5	substance	substance	NN
6912	2746	6	found	find	VBN
6912	2746	7	in	in	IN
6912	2746	8	the	the	DT
6912	2746	9	pancreatic	pancreatic	JJ
6912	2746	10	juice	juice	NN
6912	2746	11	.	.	.
6912	2747	1	The	the	DT
6912	2747	2	enzyme	enzyme	NNS
6912	2747	3	breaks	break	VBZ
6912	2747	4	up	up	RP
6912	2747	5	some	some	DT
6912	2747	6	of	of	IN
6912	2747	7	the	the	DT
6912	2747	8	fat	fat	NN
6912	2747	9	into	into	IN
6912	2747	10	a	a	DT
6912	2747	11	fatty	fatty	NN
6912	2747	12	acid	acid	NN
6912	2747	13	[	[	-LRB-
6912	2747	14	Footnote	Footnote	NNP
6912	2747	15	42	42	CD
6912	2747	16	:	:	:
6912	2747	17	Fatty	fatty	NN
6912	2747	18	acids	acid	NNS
6912	2747	19	are	be	VBP
6912	2747	20	substances	substance	NNS
6912	2747	21	related	relate	VBN
6912	2747	22	to	to	IN
6912	2747	23	fats	fat	NNS
6912	2747	24	;	;	:
6912	2747	25	they	-PRON-	PRP
6912	2747	26	have	have	VBP
6912	2747	27	certain	certain	JJ
6912	2747	28	acid	acid	JJ
6912	2747	29	properties	property	NNS
6912	2747	30	.	.	.
6912	2747	31	]	]	-RRB-
6912	2748	1	and	and	CC
6912	2748	2	glycerin	glycerin	NNP
6912	2748	3	.	.	.
6912	2749	1	During	during	IN
6912	2749	2	digestion	digestion	NN
6912	2749	3	,	,	,
6912	2749	4	fat	fat	NN
6912	2749	5	is	be	VBZ
6912	2749	6	emulsified	emulsify	VBN
6912	2749	7	,	,	,
6912	2749	8	i.e.	i.e.	FW
6912	2750	1	divided	divide	VBN
6912	2750	2	into	into	IN
6912	2750	3	tiny	tiny	JJ
6912	2750	4	globules	globule	NNS
6912	2750	5	which	which	WDT
6912	2750	6	do	do	VBP
6912	2750	7	not	not	RB
6912	2750	8	coalesce	coalesce	VB
6912	2750	9	.	.	.
6912	2751	1	When	when	WRB
6912	2751	2	a	a	DT
6912	2751	3	fat	fat	NN
6912	2751	4	is	be	VBZ
6912	2751	5	emulsified	emulsify	VBN
6912	2751	6	,	,	,
6912	2751	7	it	-PRON-	PRP
6912	2751	8	often	often	RB
6912	2751	9	looks	look	VBZ
6912	2751	10	like	like	IN
6912	2751	11	milk	milk	NN
6912	2751	12	.	.	.
6912	2752	1	(	(	-LRB-
6912	2752	2	Milk	milk	NN
6912	2752	3	contains	contain	VBZ
6912	2752	4	fat	fat	JJ
6912	2752	5	in	in	IN
6912	2752	6	an	an	DT
6912	2752	7	emulsified	emulsify	VBN
6912	2752	8	form	form	NN
6912	2752	9	;	;	:
6912	2752	10	the	the	DT
6912	2752	11	fat	fat	NN
6912	2752	12	separates	separate	NNS
6912	2752	13	,	,	,
6912	2752	14	however	however	RB
6912	2752	15	,	,	,
6912	2752	16	by	by	IN
6912	2752	17	standing	stand	VBG
6912	2752	18	and	and	CC
6912	2752	19	rises	rise	VBZ
6912	2752	20	to	to	IN
6912	2752	21	the	the	DT
6912	2752	22	top	top	NN
6912	2752	23	to	to	TO
6912	2752	24	form	form	VB
6912	2752	25	cream	cream	NN
6912	2752	26	.	.	.
6912	2752	27	)	)	-RRB-
6912	2753	1	Fats	fat	NNS
6912	2753	2	can	can	MD
6912	2753	3	be	be	VB
6912	2753	4	emulsified	emulsify	VBN
6912	2753	5	by	by	IN
6912	2753	6	several	several	JJ
6912	2753	7	different	different	JJ
6912	2753	8	substances	substance	NNS
6912	2753	9	.	.	.
6912	2754	1	A	a	DT
6912	2754	2	soap	soap	NN
6912	2754	3	solution	solution	NN
6912	2754	4	is	be	VBZ
6912	2754	5	one	one	CD
6912	2754	6	of	of	IN
6912	2754	7	the	the	DT
6912	2754	8	substances	substance	NNS
6912	2754	9	that	that	WDT
6912	2754	10	will	will	MD
6912	2754	11	emulsify	emulsify	VB
6912	2754	12	fats	fat	NNS
6912	2754	13	.	.	.
6912	2755	1	(	(	-LRB-
6912	2755	2	The	the	DT
6912	2755	3	action	action	NN
6912	2755	4	of	of	IN
6912	2755	5	soap	soap	NN
6912	2755	6	solution	solution	NN
6912	2755	7	in	in	IN
6912	2755	8	emulsifying	emulsify	VBG
6912	2755	9	fat	fat	NN
6912	2755	10	was	be	VBD
6912	2755	11	shown	show	VBN
6912	2755	12	in	in	IN
6912	2755	13	Experiment	Experiment	NNP
6912	2755	14	36	36	CD
6912	2755	15	.	.	.
6912	2755	16	)	)	-RRB-
6912	2756	1	If	if	IN
6912	2756	2	fats	fat	NNS
6912	2756	3	are	be	VBP
6912	2756	4	emulsified	emulsify	VBN
6912	2756	5	by	by	IN
6912	2756	6	means	mean	NNS
6912	2756	7	of	of	IN
6912	2756	8	soap	soap	NN
6912	2756	9	,	,	,
6912	2756	10	one	one	PRP
6912	2756	11	might	may	MD
6912	2756	12	ask	ask	VB
6912	2756	13	where	where	WRB
6912	2756	14	the	the	DT
6912	2756	15	soap	soap	NN
6912	2756	16	comes	come	VBZ
6912	2756	17	from	from	IN
6912	2756	18	in	in	IN
6912	2756	19	the	the	DT
6912	2756	20	process	process	NN
6912	2756	21	of	of	IN
6912	2756	22	digestion	digestion	NN
6912	2756	23	.	.	.
6912	2757	1	The	the	DT
6912	2757	2	soap	soap	NN
6912	2757	3	is	be	VBZ
6912	2757	4	thought	think	VBN
6912	2757	5	to	to	TO
6912	2757	6	be	be	VB
6912	2757	7	formed	form	VBN
6912	2757	8	by	by	IN
6912	2757	9	the	the	DT
6912	2757	10	action	action	NN
6912	2757	11	of	of	IN
6912	2757	12	the	the	DT
6912	2757	13	alkali	alkali	NN
6912	2757	14	of	of	IN
6912	2757	15	the	the	DT
6912	2757	16	pancreatic	pancreatic	JJ
6912	2757	17	juice	juice	NN
6912	2757	18	upon	upon	IN
6912	2757	19	some	some	DT
6912	2757	20	of	of	IN
6912	2757	21	the	the	DT
6912	2757	22	fatty	fatty	NN
6912	2757	23	acids	acid	NNS
6912	2757	24	formed	form	VBN
6912	2757	25	by	by	IN
6912	2757	26	the	the	DT
6912	2757	27	splitting	splitting	NN
6912	2757	28	up	up	RP
6912	2757	29	of	of	IN
6912	2757	30	the	the	DT
6912	2757	31	fat	fat	NN
6912	2757	32	.	.	.
6912	2758	1	By	by	IN
6912	2758	2	means	mean	NNS
6912	2758	3	of	of	IN
6912	2758	4	the	the	DT
6912	2758	5	soap	soap	NN
6912	2758	6	thus	thus	RB
6912	2758	7	formed	form	VBN
6912	2758	8	,	,	,
6912	2758	9	fat	fat	JJ
6912	2758	10	is	be	VBZ
6912	2758	11	emulsified	emulsify	VBN
6912	2758	12	during	during	IN
6912	2758	13	digestion	digestion	NN
6912	2758	14	.	.	.
6912	2759	1	During	during	IN
6912	2759	2	digestion	digestion	NN
6912	2759	3	,	,	,
6912	2759	4	fat	fat	NN
6912	2759	5	is	be	VBZ
6912	2759	6	broken	break	VBN
6912	2759	7	up	up	RP
6912	2759	8	into	into	IN
6912	2759	9	fatty	fatty	NN
6912	2759	10	acids	acid	NNS
6912	2759	11	and	and	CC
6912	2759	12	glycerin	glycerin	NNP
6912	2759	13	.	.	.
6912	2760	1	FRYING	frying	JJ
6912	2760	2	AND	and	CC
6912	2760	3	DIGESTION.--Fat	digestion.--fat	JJ
6912	2760	4	is	be	VBZ
6912	2760	5	a	a	DT
6912	2760	6	slowly	slowly	RB
6912	2760	7	digesting	digest	VBG
6912	2760	8	foodstuff	foodstuff	NN
6912	2760	9	.	.	.
6912	2761	1	Not	not	RB
6912	2761	2	only	only	RB
6912	2761	3	fats	fat	VBZ
6912	2761	4	,	,	,
6912	2761	5	but	but	CC
6912	2761	6	foods	food	NNS
6912	2761	7	coated	coat	VBN
6912	2761	8	with	with	IN
6912	2761	9	fat	fat	NN
6912	2761	10	are	be	VBP
6912	2761	11	digested	digest	VBN
6912	2761	12	slowly	slowly	RB
6912	2761	13	.	.	.
6912	2762	1	Because	because	IN
6912	2762	2	of	of	IN
6912	2762	3	the	the	DT
6912	2762	4	longer	long	JJR
6912	2762	5	time	time	NN
6912	2762	6	in	in	IN
6912	2762	7	the	the	DT
6912	2762	8	digestive	digestive	JJ
6912	2762	9	tract	tract	NN
6912	2762	10	,	,	,
6912	2762	11	foods	food	NNS
6912	2762	12	may	may	MD
6912	2762	13	cause	cause	VB
6912	2762	14	digestive	digestive	JJ
6912	2762	15	disturbances	disturbance	NNS
6912	2762	16	.	.	.
6912	2763	1	When	when	WRB
6912	2763	2	fats	fat	NNS
6912	2763	3	are	be	VBP
6912	2763	4	heated	heat	VBN
6912	2763	5	to	to	IN
6912	2763	6	a	a	DT
6912	2763	7	high	high	JJ
6912	2763	8	temperature	temperature	NN
6912	2763	9	,	,	,
6912	2763	10	they	-PRON-	PRP
6912	2763	11	are	be	VBP
6912	2763	12	decomposed	decompose	VBN
6912	2763	13	and	and	CC
6912	2763	14	irritating	irritate	VBG
6912	2763	15	substances	substance	NNS
6912	2763	16	(	(	-LRB-
6912	2763	17	free	free	JJ
6912	2763	18	fatty	fatty	NN
6912	2763	19	acids	acid	NNS
6912	2763	20	)	)	-RRB-
6912	2763	21	are	be	VBP
6912	2763	22	formed	form	VBN
6912	2763	23	.	.	.
6912	2764	1	These	these	DT
6912	2764	2	substances	substance	NNS
6912	2764	3	are	be	VBP
6912	2764	4	absorbed	absorb	VBN
6912	2764	5	by	by	IN
6912	2764	6	foods	food	NNS
6912	2764	7	which	which	WDT
6912	2764	8	are	be	VBP
6912	2764	9	browned	brown	VBN
6912	2764	10	in	in	IN
6912	2764	11	fats	fat	NNS
6912	2764	12	.	.	.
6912	2765	1	It	-PRON-	PRP
6912	2765	2	is	be	VBZ
6912	2765	3	well	well	RB
6912	2765	4	,	,	,
6912	2765	5	then	then	RB
6912	2765	6	,	,	,
6912	2765	7	to	to	TO
6912	2765	8	have	have	VB
6912	2765	9	the	the	DT
6912	2765	10	least	least	JJS
6912	2765	11	possible	possible	JJ
6912	2765	12	quantity	quantity	NN
6912	2765	13	of	of	IN
6912	2765	14	fat	fat	NN
6912	2765	15	soak	soak	NN
6912	2765	16	into	into	IN
6912	2765	17	foods	food	NNS
6912	2765	18	cooked	cook	VBN
6912	2765	19	in	in	IN
6912	2765	20	fats	fat	NNS
6912	2765	21	.	.	.
6912	2766	1	It	-PRON-	PRP
6912	2766	2	has	have	VBZ
6912	2766	3	been	be	VBN
6912	2766	4	found	find	VBN
6912	2766	5	that	that	IN
6912	2766	6	foods	food	NNS
6912	2766	7	soak	soak	VB
6912	2766	8	up	up	RP
6912	2766	9	much	much	RB
6912	2766	10	more	more	JJR
6912	2766	11	fat	fat	NN
6912	2766	12	when	when	WRB
6912	2766	13	sauted	saute	VBN
6912	2766	14	(	(	-LRB-
6912	2766	15	_	_	NNP
6912	2766	16	i.e.	i.e.	FW
6912	2766	17	_	_	NNP
6912	2766	18	browning	brown	VBG
6912	2766	19	in	in	IN
6912	2766	20	a	a	DT
6912	2766	21	small	small	JJ
6912	2766	22	quantity	quantity	NN
6912	2766	23	of	of	IN
6912	2766	24	fat	fat	NN
6912	2766	25	)	)	-RRB-
6912	2766	26	than	than	IN
6912	2766	27	when	when	WRB
6912	2766	28	fried	fry	VBN
6912	2766	29	.	.	.
6912	2767	1	The	the	DT
6912	2767	2	greatest	great	JJS
6912	2767	3	care	care	NN
6912	2767	4	should	should	MD
6912	2767	5	be	be	VB
6912	2767	6	taken	take	VBN
6912	2767	7	in	in	IN
6912	2767	8	frying	frying	NN
6912	2767	9	,	,	,
6912	2767	10	however	however	RB
6912	2767	11	,	,	,
6912	2767	12	to	to	TO
6912	2767	13	have	have	VB
6912	2767	14	the	the	DT
6912	2767	15	fat	fat	NN
6912	2767	16	and	and	CC
6912	2767	17	the	the	DT
6912	2767	18	food	food	NN
6912	2767	19	to	to	TO
6912	2767	20	be	be	VB
6912	2767	21	fried	fry	VBN
6912	2767	22	in	in	IN
6912	2767	23	such	such	JJ
6912	2767	24	condition	condition	NN
6912	2767	25	that	that	IN
6912	2767	26	as	as	IN
6912	2767	27	little	little	JJ
6912	2767	28	fat	fat	JJ
6912	2767	29	as	as	IN
6912	2767	30	possible	possible	JJ
6912	2767	31	will	will	MD
6912	2767	32	be	be	VB
6912	2767	33	absorbed	absorb	VBN
6912	2767	34	.	.	.
6912	2768	1	The	the	DT
6912	2768	2	fat	fat	NN
6912	2768	3	should	should	MD
6912	2768	4	be	be	VB
6912	2768	5	sufficiently	sufficiently	RB
6912	2768	6	hot	hot	JJ
6912	2768	7	(	(	-LRB-
6912	2768	8	see	see	VB
6912	2768	9	Experiments	Experiments	NNP
6912	2768	10	32	32	CD
6912	2768	11	and	and	CC
6912	2768	12	33	33	CD
6912	2768	13	)	)	-RRB-
6912	2768	14	,	,	,
6912	2768	15	the	the	DT
6912	2768	16	food	food	NN
6912	2768	17	as	as	RB
6912	2768	18	dry	dry	JJ
6912	2768	19	as	as	IN
6912	2768	20	possible	possible	JJ
6912	2768	21	,	,	,
6912	2768	22	and	and	CC
6912	2768	23	the	the	DT
6912	2768	24	browned	brown	VBN
6912	2768	25	food	food	NN
6912	2768	26	drained	drain	VBD
6912	2768	27	on	on	IN
6912	2768	28	paper	paper	NN
6912	2768	29	.	.	.
6912	2769	1	Care	care	NN
6912	2769	2	should	should	MD
6912	2769	3	be	be	VB
6912	2769	4	taken	take	VBN
6912	2769	5	not	not	RB
6912	2769	6	only	only	RB
6912	2769	7	in	in	IN
6912	2769	8	frying	fry	VBG
6912	2769	9	foods	food	NNS
6912	2769	10	,	,	,
6912	2769	11	but	but	CC
6912	2769	12	in	in	IN
6912	2769	13	avoiding	avoid	VBG
6912	2769	14	the	the	DT
6912	2769	15	use	use	NN
6912	2769	16	of	of	IN
6912	2769	17	an	an	DT
6912	2769	18	excessive	excessive	JJ
6912	2769	19	amount	amount	NN
6912	2769	20	of	of	IN
6912	2769	21	fat	fat	NN
6912	2769	22	such	such	JJ
6912	2769	23	as	as	IN
6912	2769	24	butter	butter	NN
6912	2769	25	,	,	,
6912	2769	26	cream	cream	NN
6912	2769	27	,	,	,
6912	2769	28	and	and	CC
6912	2769	29	vegetable	vegetable	NN
6912	2769	30	oils	oil	NNS
6912	2769	31	in	in	IN
6912	2769	32	sauces	sauce	NNS
6912	2769	33	,	,	,
6912	2769	34	dressings	dressing	NNS
6912	2769	35	,	,	,
6912	2769	36	and	and	CC
6912	2769	37	pastry	pastry	NN
6912	2769	38	.	.	.
6912	2770	1	CROQUETTES.--Croquettes	CROQUETTES.--Croquettes	NNP
6912	2770	2	are	be	VBP
6912	2770	3	cooked	cook	VBN
6912	2770	4	vegetable	vegetable	JJ
6912	2770	5	,	,	,
6912	2770	6	cereal	cereal	NN
6912	2770	7	,	,	,
6912	2770	8	meat	meat	NN
6912	2770	9	,	,	,
6912	2770	10	or	or	CC
6912	2770	11	fish	fish	NN
6912	2770	12	mixtures	mixture	NNS
6912	2770	13	dipped	dip	VBN
6912	2770	14	in	in	IN
6912	2770	15	dried	dry	VBN
6912	2770	16	crumbs	crumb	NNS
6912	2770	17	and	and	CC
6912	2770	18	eggs	egg	NNS
6912	2770	19	and	and	CC
6912	2770	20	browned	brown	VBN
6912	2770	21	in	in	IN
6912	2770	22	deep	deep	JJ
6912	2770	23	fat	fat	NN
6912	2770	24	.	.	.
6912	2771	1	These	these	DT
6912	2771	2	food	food	NN
6912	2771	3	mixtures	mixture	NNS
6912	2771	4	are	be	VBP
6912	2771	5	shaped	shape	VBN
6912	2771	6	in	in	IN
6912	2771	7	various	various	JJ
6912	2771	8	ways	way	NNS
6912	2771	9	.	.	.
6912	2772	1	Rice	rice	NN
6912	2772	2	and	and	CC
6912	2772	3	potato	potato	NN
6912	2772	4	croquettes	croquette	NNS
6912	2772	5	are	be	VBP
6912	2772	6	usually	usually	RB
6912	2772	7	cylindrical	cylindrical	JJ
6912	2772	8	in	in	IN
6912	2772	9	shape	shape	NN
6912	2772	10	,	,	,
6912	2772	11	while	while	IN
6912	2772	12	chicken	chicken	NN
6912	2772	13	croquettes	croquette	NNS
6912	2772	14	are	be	VBP
6912	2772	15	formed	form	VBN
6912	2772	16	into	into	IN
6912	2772	17	cones	cone	NNS
6912	2772	18	.	.	.
6912	2773	1	Croquettes	croquette	NNS
6912	2773	2	may	may	MD
6912	2773	3	be	be	VB
6912	2773	4	dipped	dip	VBN
6912	2773	5	in	in	IN
6912	2773	6	melted	melted	JJ
6912	2773	7	butter	butter	NN
6912	2773	8	or	or	CC
6912	2773	9	substitute	substitute	NN
6912	2773	10	or	or	CC
6912	2773	11	they	-PRON-	PRP
6912	2773	12	may	may	MD
6912	2773	13	be	be	VB
6912	2773	14	"	"	``
6912	2773	15	dotted	dotted	JJ
6912	2773	16	"	"	''
6912	2773	17	with	with	IN
6912	2773	18	bits	bit	NNS
6912	2773	19	of	of	IN
6912	2773	20	fat	fat	NN
6912	2773	21	and	and	CC
6912	2773	22	browned	brown	VBN
6912	2773	23	in	in	IN
6912	2773	24	the	the	DT
6912	2773	25	oven	oven	NN
6912	2773	26	or	or	CC
6912	2773	27	broiling	broiling	NN
6912	2773	28	oven	oven	JJ
6912	2773	29	instead	instead	RB
6912	2773	30	of	of	IN
6912	2773	31	frying	fry	VBG
6912	2773	32	in	in	IN
6912	2773	33	deep	deep	JJ
6912	2773	34	fat	fat	NN
6912	2773	35	.	.	.
6912	2774	1	Starch	starch	NN
6912	2774	2	occurs	occur	VBZ
6912	2774	3	in	in	IN
6912	2774	4	considerable	considerable	JJ
6912	2774	5	quantity	quantity	NN
6912	2774	6	in	in	IN
6912	2774	7	the	the	DT
6912	2774	8	vegetables	vegetable	NNS
6912	2774	9	and	and	CC
6912	2774	10	cereals	cereal	NNS
6912	2774	11	commonly	commonly	RB
6912	2774	12	used	use	VBN
6912	2774	13	for	for	IN
6912	2774	14	croquettes	croquette	NNS
6912	2774	15	.	.	.
6912	2775	1	Meat	meat	NN
6912	2775	2	and	and	CC
6912	2775	3	fish	fish	NN
6912	2775	4	are	be	VBP
6912	2775	5	usually	usually	RB
6912	2775	6	mixed	mix	VBN
6912	2775	7	with	with	IN
6912	2775	8	a	a	DT
6912	2775	9	thick	thick	JJ
6912	2775	10	White	White	NNP
6912	2775	11	Sauce	Sauce	NNP
6912	2775	12	when	when	WRB
6912	2775	13	used	use	VBN
6912	2775	14	for	for	IN
6912	2775	15	croquettes	croquette	NNS
6912	2775	16	,	,	,
6912	2775	17	hence	hence	RB
6912	2775	18	croquettes	croquette	VBZ
6912	2775	19	invariably	invariably	RB
6912	2775	20	contain	contain	VBP
6912	2775	21	a	a	DT
6912	2775	22	starchy	starchy	JJ
6912	2775	23	substance	substance	NN
6912	2775	24	.	.	.
6912	2776	1	If	if	IN
6912	2776	2	croquette	croquette	NNP
6912	2776	3	ingredients	ingredient	NNS
6912	2776	4	are	be	VBP
6912	2776	5	heated	heat	VBN
6912	2776	6	while	while	IN
6912	2776	7	mixing	mix	VBG
6912	2776	8	,	,	,
6912	2776	9	it	-PRON-	PRP
6912	2776	10	is	be	VBZ
6912	2776	11	necessary	necessary	JJ
6912	2776	12	to	to	TO
6912	2776	13	cool	cool	VB
6912	2776	14	them	-PRON-	PRP
6912	2776	15	thoroughly	thoroughly	RB
6912	2776	16	before	before	IN
6912	2776	17	shaping	shape	VBG
6912	2776	18	,	,	,
6912	2776	19	in	in	IN
6912	2776	20	order	order	NN
6912	2776	21	that	that	IN
6912	2776	22	the	the	DT
6912	2776	23	starch	starch	NN
6912	2776	24	may	may	MD
6912	2776	25	be	be	VB
6912	2776	26	as	as	RB
6912	2776	27	stiff	stiff	JJ
6912	2776	28	as	as	IN
6912	2776	29	possible	possible	JJ
6912	2776	30	.	.	.
6912	2777	1	POTATO	potato	NN
6912	2777	2	CROQUETTES	croquette	NNS
6912	2777	3	1	1	CD
6912	2777	4	pint	pint	NN
6912	2777	5	mashed	mash	VBD
6912	2777	6	potatoes	potato	NNS
6912	2777	7	Celery	Celery	NNP
6912	2777	8	salt	salt	NN
6912	2777	9	2	2	CD
6912	2777	10	tablespoonfuls	tablespoonful	NNS
6912	2777	11	butter	butter	NN
6912	2777	12	Onion	onion	NN
6912	2777	13	juice	juice	NN
6912	2777	14	Cayenne	Cayenne	NNP
6912	2777	15	1	1	CD
6912	2777	16	teaspoonful	teaspoonful	JJ
6912	2777	17	chopped	chop	VBN
6912	2777	18	parsley	parsley	NN
6912	2777	19	1	1	CD
6912	2777	20	teaspoonful	teaspoonful	JJ
6912	2777	21	salt	salt	NN
6912	2777	22	1	1	CD
6912	2777	23	egg	egg	NN
6912	2777	24	-	-	HYPH
6912	2777	25	yolk	yolk	NN
6912	2777	26	or	or	CC
6912	2777	27	1/2	1/2	CD
6912	2777	28	egg	egg	NN
6912	2777	29	Mix	Mix	NNP
6912	2777	30	ingredients	ingredient	NNS
6912	2777	31	together	together	RB
6912	2777	32	,	,	,
6912	2777	33	shape	shape	VB
6912	2777	34	into	into	IN
6912	2777	35	smooth	smooth	JJ
6912	2777	36	round	round	JJ
6912	2777	37	balls	ball	NNS
6912	2777	38	and	and	CC
6912	2777	39	then	then	RB
6912	2777	40	into	into	IN
6912	2777	41	cylinders	cylinder	NNS
6912	2777	42	.	.	.
6912	2778	1	Roll	Roll	NNP
6912	2778	2	in	in	IN
6912	2778	3	dried	dry	VBN
6912	2778	4	bread	bread	NN
6912	2778	5	crumbs	crumb	NNS
6912	2778	6	,	,	,
6912	2778	7	eggs	egg	NNS
6912	2778	8	,	,	,
6912	2778	9	and	and	CC
6912	2778	10	crumbs	crumb	VBZ
6912	2778	11	again	again	RB
6912	2778	12	(	(	-LRB-
6912	2778	13	see	see	VB
6912	2778	14	_	_	NNP
6912	2778	15	Fried	Fried	NNP
6912	2778	16	Oysters	Oysters	NNPS
6912	2778	17	_	_	NNP
6912	2778	18	)	)	-RRB-
6912	2778	19	.	.	.
6912	2779	1	Fry	fry	NN
6912	2779	2	in	in	IN
6912	2779	3	deep	deep	JJ
6912	2779	4	fat	fat	NN
6912	2779	5	until	until	IN
6912	2779	6	brown	brown	NNP
6912	2779	7	.	.	.
6912	2780	1	QUESTIONS	QUESTIONS	NNP
6912	2780	2	How	how	WRB
6912	2780	3	does	do	VBZ
6912	2780	4	the	the	DT
6912	2780	5	temperature	temperature	NN
6912	2780	6	of	of	IN
6912	2780	7	fat	fat	JJ
6912	2780	8	hot	hot	JJ
6912	2780	9	enough	enough	RB
6912	2780	10	for	for	IN
6912	2780	11	frying	fry	VBG
6912	2780	12	compare	compare	NN
6912	2780	13	with	with	IN
6912	2780	14	that	that	DT
6912	2780	15	of	of	IN
6912	2780	16	boiling	boil	VBG
6912	2780	17	water	water	NN
6912	2780	18	?	?	.
6912	2781	1	Why	why	WRB
6912	2781	2	is	be	VBZ
6912	2781	3	an	an	DT
6912	2781	4	iron	iron	NN
6912	2781	5	kettle	kettle	NN
6912	2781	6	preferable	preferable	JJ
6912	2781	7	to	to	IN
6912	2781	8	one	one	CD
6912	2781	9	of	of	IN
6912	2781	10	tin	tin	NN
6912	2781	11	or	or	CC
6912	2781	12	granite	granite	NN
6912	2781	13	for	for	IN
6912	2781	14	heating	heat	VBG
6912	2781	15	fat	fat	NNP
6912	2781	16	(	(	-LRB-
6912	2781	17	see	see	VB
6912	2781	18	_	_	NNP
6912	2781	19	Caramelized	Caramelized	NNP
6912	2781	20	Sugar	Sugar	NNP
6912	2781	21	_	_	NNP
6912	2781	22	)	)	-RRB-
6912	2781	23	?	?	.
6912	2782	1	What	what	WP
6912	2782	2	happens	happen	VBZ
6912	2782	3	to	to	IN
6912	2782	4	foods	food	NNS
6912	2782	5	that	that	WDT
6912	2782	6	are	be	VBP
6912	2782	7	cooked	cook	VBN
6912	2782	8	in	in	IN
6912	2782	9	fat	fat	NN
6912	2782	10	too	too	RB
6912	2782	11	cool	cool	JJ
6912	2782	12	for	for	IN
6912	2782	13	frying	fry	VBG
6912	2782	14	(	(	-LRB-
6912	2782	15	see	see	VB
6912	2782	16	Experiment	Experiment	NNP
6912	2782	17	32	32	CD
6912	2782	18	)	)	-RRB-
6912	2782	19	?	?	.
6912	2783	1	What	what	WP
6912	2783	2	is	be	VBZ
6912	2783	3	the	the	DT
6912	2783	4	purpose	purpose	NN
6912	2783	5	of	of	IN
6912	2783	6	covering	cover	VBG
6912	2783	7	with	with	IN
6912	2783	8	egg	egg	NN
6912	2783	9	,	,	,
6912	2783	10	mixtures	mixture	NNS
6912	2783	11	that	that	WDT
6912	2783	12	are	be	VBP
6912	2783	13	to	to	TO
6912	2783	14	be	be	VB
6912	2783	15	fried	fry	VBN
6912	2783	16	?	?	.
6912	2784	1	How	how	WRB
6912	2784	2	should	should	MD
6912	2784	3	the	the	DT
6912	2784	4	egg	egg	NN
6912	2784	5	be	be	VB
6912	2784	6	prepared	prepare	VBN
6912	2784	7	for	for	IN
6912	2784	8	"	"	``
6912	2784	9	dipping	dipping	NN
6912	2784	10	"	"	''
6912	2784	11	?	?	.
6912	2785	1	How	how	WRB
6912	2785	2	can	can	MD
6912	2785	3	the	the	DT
6912	2785	4	remaining	remain	VBG
6912	2785	5	white	white	JJ
6912	2785	6	or	or	CC
6912	2785	7	half	half	PDT
6912	2785	8	an	an	DT
6912	2785	9	egg	egg	NN
6912	2785	10	be	be	VB
6912	2785	11	utilized	utilize	VBN
6912	2785	12	in	in	IN
6912	2785	13	preparing	prepare	VBG
6912	2785	14	Potato	potato	NN
6912	2785	15	Croquettes	Croquettes	NNPS
6912	2785	16	?	?	.
6912	2786	1	If	if	IN
6912	2786	2	"	"	``
6912	2786	3	left	leave	VBN
6912	2786	4	over	over	RP
6912	2786	5	"	"	``
6912	2786	6	mashed	mashed	JJ
6912	2786	7	potatoes	potato	NNS
6912	2786	8	are	be	VBP
6912	2786	9	used	use	VBN
6912	2786	10	for	for	IN
6912	2786	11	making	make	VBG
6912	2786	12	croquettes	croquette	NNS
6912	2786	13	,	,	,
6912	2786	14	what	what	WP
6912	2786	15	ingredient	ingredient	NN
6912	2786	16	in	in	IN
6912	2786	17	the	the	DT
6912	2786	18	recipe	recipe	NN
6912	2786	19	above	above	RB
6912	2786	20	should	should	MD
6912	2786	21	be	be	VB
6912	2786	22	omitted	omit	VBN
6912	2786	23	?	?	.
6912	2787	1	LESSON	LESSON	NNP
6912	2787	2	XXXVII	xxxvii	NN
6912	2787	3	FAT	fat	NN
6912	2787	4	SAVING	SAVING	NNP
6912	2787	5	BAKING	BAKING	NNP
6912	2787	6	_	_	NNP
6912	2787	7	VS	VS	NNP
6912	2787	8	.	.	.
6912	2787	9	_	_	NNP
6912	2787	10	FRYING.--Foods	FRYING.--Foods	NNP
6912	2787	11	fried	fry	VBN
6912	2787	12	under	under	IN
6912	2787	13	the	the	DT
6912	2787	14	most	most	RBS
6912	2787	15	ideal	ideal	JJ
6912	2787	16	conditions	condition	NNS
6912	2787	17	and	and	CC
6912	2787	18	in	in	IN
6912	2787	19	the	the	DT
6912	2787	20	most	most	RBS
6912	2787	21	skilful	skilful	JJ
6912	2787	22	manner	manner	NN
6912	2787	23	absorb	absorb	VBP
6912	2787	24	much	much	JJ
6912	2787	25	fat	fat	NN
6912	2787	26	.	.	.
6912	2788	1	Many	many	JJ
6912	2788	2	foods	food	NNS
6912	2788	3	well	well	RB
6912	2788	4	fried	fry	VBD
6912	2788	5	,	,	,
6912	2788	6	especially	especially	RB
6912	2788	7	doughnuts	doughnut	NNS
6912	2788	8	,	,	,
6912	2788	9	are	be	VBP
6912	2788	10	about	about	RB
6912	2788	11	1/3	1/3	CD
6912	2788	12	fat	fat	NN
6912	2788	13	.	.	.
6912	2789	1	Fish	fish	NN
6912	2789	2	Balls	ball	NNS
6912	2789	3	and	and	CC
6912	2789	4	croquettes	croquette	NNS
6912	2789	5	,	,	,
6912	2789	6	as	as	IN
6912	2789	7	mentioned	mention	VBN
6912	2789	8	previously	previously	RB
6912	2789	9	,	,	,
6912	2789	10	can	can	MD
6912	2789	11	be	be	VB
6912	2789	12	baked	bake	VBN
6912	2789	13	instead	instead	RB
6912	2789	14	of	of	IN
6912	2789	15	fried	fry	VBN
6912	2789	16	.	.	.
6912	2790	1	Baked	Baked	NNP
6912	2790	2	croquettes	croquette	NNS
6912	2790	3	seem	seem	VBP
6912	2790	4	somewhat	somewhat	RB
6912	2790	5	more	more	RBR
6912	2790	6	dry	dry	JJ
6912	2790	7	,	,	,
6912	2790	8	however	however	RB
6912	2790	9	,	,	,
6912	2790	10	than	than	IN
6912	2790	11	the	the	DT
6912	2790	12	fried	fried	JJ
6912	2790	13	food	food	NN
6912	2790	14	.	.	.
6912	2791	1	If	if	IN
6912	2791	2	this	this	DT
6912	2791	3	is	be	VBZ
6912	2791	4	objectionable	objectionable	JJ
6912	2791	5	a	a	DT
6912	2791	6	sauce	sauce	NN
6912	2791	7	may	may	MD
6912	2791	8	be	be	VB
6912	2791	9	poured	pour	VBN
6912	2791	10	over	over	IN
6912	2791	11	them	-PRON-	PRP
6912	2791	12	before	before	IN
6912	2791	13	serving	serve	VBG
6912	2791	14	.	.	.
6912	2792	1	Tomato	Tomato	NNP
6912	2792	2	,	,	,
6912	2792	3	cheese	cheese	NN
6912	2792	4	,	,	,
6912	2792	5	and	and	CC
6912	2792	6	brown	brown	JJ
6912	2792	7	sauces	sauce	NNS
6912	2792	8	are	be	VBP
6912	2792	9	tasty	tasty	JJ
6912	2792	10	with	with	IN
6912	2792	11	most	most	JJS
6912	2792	12	croquettes	croquette	NNS
6912	2792	13	.	.	.
6912	2793	1	Doubtless	doubtless	RB
6912	2793	2	many	many	JJ
6912	2793	3	housekeepers	housekeeper	NNS
6912	2793	4	who	who	WP
6912	2793	5	dislike	dislike	VBP
6912	2793	6	the	the	DT
6912	2793	7	odor	odor	NN
6912	2793	8	of	of	IN
6912	2793	9	hot	hot	JJ
6912	2793	10	fat	fat	NN
6912	2793	11	and	and	CC
6912	2793	12	the	the	DT
6912	2793	13	cleaning	cleaning	NN
6912	2793	14	of	of	IN
6912	2793	15	utensils	utensil	NNS
6912	2793	16	used	use	VBN
6912	2793	17	in	in	IN
6912	2793	18	frying	fry	VBG
6912	2793	19	foods	food	NNS
6912	2793	20	,	,	,
6912	2793	21	will	will	MD
6912	2793	22	consider	consider	VB
6912	2793	23	the	the	DT
6912	2793	24	process	process	NN
6912	2793	25	of	of	IN
6912	2793	26	baking	baking	NN
6912	2793	27	croquettes	croquette	VBZ
6912	2793	28	very	very	RB
6912	2793	29	much	much	RB
6912	2793	30	more	more	RBR
6912	2793	31	satisfactory	satisfactory	JJ
6912	2793	32	than	than	IN
6912	2793	33	that	that	DT
6912	2793	34	of	of	IN
6912	2793	35	frying	fry	VBG
6912	2793	36	.	.	.
6912	2794	1	RICE	rice	NN
6912	2794	2	CUTLETS	CUTLETS	NNP
6912	2794	3	WITH	with	IN
6912	2794	4	CHEESE	CHEESE	NNP
6912	2794	5	SAUCE	SAUCE	VBN
6912	2794	6	3/4	3/4	CD
6912	2794	7	cupful	cupful	JJ
6912	2794	8	rice	rice	NN
6912	2794	9	3	3	CD
6912	2794	10	cupfuls	cupfuls	NN
6912	2794	11	boiling	boil	VBG
6912	2794	12	water	water	NN
6912	2794	13	1	1	CD
6912	2794	14	teaspoonful	teaspoonful	JJ
6912	2794	15	salt	salt	NN
6912	2794	16	Wash	wash	VB
6912	2794	17	the	the	DT
6912	2794	18	rice	rice	NN
6912	2794	19	,	,	,
6912	2794	20	add	add	VB
6912	2794	21	the	the	DT
6912	2794	22	water	water	NN
6912	2794	23	.	.	.
6912	2795	1	(	(	-LRB-
6912	2795	2	If	if	IN
6912	2795	3	unpolished	unpolished	JJ
6912	2795	4	rice	rice	NN
6912	2795	5	is	be	VBZ
6912	2795	6	used	use	VBN
6912	2795	7	,	,	,
6912	2795	8	let	let	VB
6912	2795	9	it	-PRON-	PRP
6912	2795	10	soak	soak	VB
6912	2795	11	for	for	IN
6912	2795	12	several	several	JJ
6912	2795	13	hours	hour	NNS
6912	2795	14	.	.	.
6912	2795	15	)	)	-RRB-
6912	2796	1	Then	then	RB
6912	2796	2	add	add	VB
6912	2796	3	the	the	DT
6912	2796	4	salt	salt	NN
6912	2796	5	and	and	CC
6912	2796	6	heat	heat	VB
6912	2796	7	the	the	DT
6912	2796	8	mixture	mixture	NN
6912	2796	9	until	until	IN
6912	2796	10	it	-PRON-	PRP
6912	2796	11	boils	boil	VBZ
6912	2796	12	.	.	.
6912	2797	1	Proceed	proceed	VB
6912	2797	2	as	as	IN
6912	2797	3	directed	direct	VBN
6912	2797	4	on	on	IN
6912	2797	5	page	page	NN
6912	2797	6	85	85	CD
6912	2797	7	,	,	,
6912	2797	8	Rice	Rice	NNP
6912	2797	9	(	(	-LRB-
6912	2797	10	cooked	cook	VBN
6912	2797	11	over	over	IN
6912	2797	12	boiling	boiling	NN
6912	2797	13	water	water	NN
6912	2797	14	)	)	-RRB-
6912	2797	15	.	.	.
6912	2798	1	(	(	-LRB-
6912	2798	2	Unpolished	unpolished	JJ
6912	2798	3	rice	rice	NN
6912	2798	4	requires	require	VBZ
6912	2798	5	about	about	RB
6912	2798	6	2	2	CD
6912	2798	7	hours	hour	NNS
6912	2798	8	of	of	IN
6912	2798	9	cooking	cooking	NN
6912	2798	10	.	.	.
6912	2798	11	)	)	-RRB-
6912	2799	1	Make	make	VB
6912	2799	2	a	a	DT
6912	2799	3	White	White	NNP
6912	2799	4	Sauce	Sauce	NNP
6912	2799	5	of	of	IN
6912	2799	6	the	the	DT
6912	2799	7	following	follow	VBG
6912	2799	8	ingredients	ingredient	NNS
6912	2799	9	:	:	:
6912	2799	10	4	4	CD
6912	2799	11	tablespoonfuls	tablespoonful	NNS
6912	2799	12	flour	flour	NN
6912	2799	13	1	1	CD
6912	2799	14	teaspoonful	teaspoonful	JJ
6912	2799	15	salt	salt	NN
6912	2799	16	Dash	Dash	NNP
6912	2799	17	pepper	pepper	NN
6912	2799	18	3	3	CD
6912	2799	19	tablespoonfuls	tablespoonful	NNS
6912	2799	20	fat	fat	JJ
6912	2799	21	1	1	CD
6912	2799	22	cupful	cupful	JJ
6912	2799	23	milk	milk	NN
6912	2799	24	To	to	IN
6912	2799	25	2/3	2/3	CD
6912	2799	26	of	of	IN
6912	2799	27	the	the	DT
6912	2799	28	White	White	NNP
6912	2799	29	Sauce	Sauce	NNP
6912	2799	30	add	add	VBP
6912	2799	31	:	:	:
6912	2799	32	Cooked	cook	VBN
6912	2799	33	rice	rice	NN
6912	2799	34	1	1	CD
6912	2799	35	or	or	CC
6912	2799	36	2	2	CD
6912	2799	37	hard	hard	RB
6912	2799	38	-	-	HYPH
6912	2799	39	cooked	cook	VBN
6912	2799	40	eggs	egg	NNS
6912	2799	41	,	,	,
6912	2799	42	chopped	chop	VBD
6912	2799	43	1	1	CD
6912	2799	44	tablespoonful	tablespoonful	JJ
6912	2799	45	parsley	parsley	NN
6912	2799	46	,	,	,
6912	2799	47	chopped	chop	VBN
6912	2799	48	(	(	-LRB-
6912	2799	49	Reserve	Reserve	NNP
6912	2799	50	the	the	DT
6912	2799	51	remainder	remainder	NN
6912	2799	52	of	of	IN
6912	2799	53	the	the	DT
6912	2799	54	White	White	NNP
6912	2799	55	Sauce	Sauce	NNP
6912	2799	56	for	for	IN
6912	2799	57	the	the	DT
6912	2799	58	preparation	preparation	NN
6912	2799	59	of	of	IN
6912	2799	60	Cheese	Cheese	NNP
6912	2799	61	Sauce	Sauce	NNP
6912	2799	62	.	.	.
6912	2799	63	)	)	-RRB-
6912	2800	1	Shape	shape	VB
6912	2800	2	the	the	DT
6912	2800	3	mixture	mixture	NN
6912	2800	4	into	into	IN
6912	2800	5	cutlets	cutlet	NNS
6912	2800	6	.	.	.
6912	2801	1	Dip	dip	NN
6912	2801	2	in	in	IN
6912	2801	3	dried	dry	VBN
6912	2801	4	bread	bread	NN
6912	2801	5	crumbs	crumb	NNS
6912	2801	6	(	(	-LRB-
6912	2801	7	or	or	CC
6912	2801	8	corn	corn	NN
6912	2801	9	-	-	HYPH
6912	2801	10	meal	meal	NN
6912	2801	11	)	)	-RRB-
6912	2801	12	and	and	CC
6912	2801	13	egg	egg	NN
6912	2801	14	as	as	IN
6912	2801	15	directed	direct	VBN
6912	2801	16	for	for	IN
6912	2801	17	Fried	Fried	NNP
6912	2801	18	Oysters	Oysters	NNPS
6912	2801	19	.	.	.
6912	2802	1	Place	place	VB
6912	2802	2	the	the	DT
6912	2802	3	cutlets	cutlet	NNS
6912	2802	4	on	on	IN
6912	2802	5	greased	grease	VBN
6912	2802	6	dripping	drip	VBG
6912	2802	7	pan	pan	NN
6912	2802	8	.	.	.
6912	2803	1	Place	place	NN
6912	2803	2	bits	bit	NNS
6912	2803	3	of	of	IN
6912	2803	4	fat	fat	NN
6912	2803	5	on	on	IN
6912	2803	6	top	top	NN
6912	2803	7	of	of	IN
6912	2803	8	the	the	DT
6912	2803	9	cutlets	cutlet	NNS
6912	2803	10	,	,	,
6912	2803	11	then	then	RB
6912	2803	12	bake	bake	VB
6912	2803	13	in	in	RP
6912	2803	14	a	a	DT
6912	2803	15	hot	hot	JJ
6912	2803	16	oven	oven	NN
6912	2803	17	until	until	IN
6912	2803	18	they	-PRON-	PRP
6912	2803	19	are	be	VBP
6912	2803	20	browned	brown	VBN
6912	2803	21	.	.	.
6912	2804	1	Serve	serve	VB
6912	2804	2	hot	hot	JJ
6912	2804	3	with	with	IN
6912	2804	4	the	the	DT
6912	2804	5	following	follow	VBG
6912	2804	6	sauce	sauce	NN
6912	2804	7	:	:	:
6912	2804	8	Remainder	remainder	NN
6912	2804	9	of	of	IN
6912	2804	10	the	the	DT
6912	2804	11	White	White	NNP
6912	2804	12	Sauce	Sauce	NNP
6912	2804	13	3/4	3/4	CD
6912	2804	14	cupful	cupful	JJ
6912	2804	15	milk	milk	NN
6912	2804	16	1/4	1/4	CD
6912	2804	17	to	to	TO
6912	2804	18	1/2	1/2	CD
6912	2804	19	cupful	cupful	JJ
6912	2804	20	cheese	cheese	NN
6912	2804	21	,	,	,
6912	2804	22	cut	cut	VBN
6912	2804	23	in	in	IN
6912	2804	24	small	small	JJ
6912	2804	25	pieces	piece	NNS
6912	2804	26	1	1	CD
6912	2804	27	pimento	pimento	IN
6912	2804	28	chopped	chop	VBN
6912	2804	29	Dilute	Dilute	NNP
6912	2804	30	the	the	DT
6912	2804	31	White	White	NNP
6912	2804	32	Sauce	Sauce	NNP
6912	2804	33	with	with	IN
6912	2804	34	the	the	DT
6912	2804	35	milk	milk	NN
6912	2804	36	.	.	.
6912	2805	1	Add	add	VB
6912	2805	2	the	the	DT
6912	2805	3	cheese	cheese	NN
6912	2805	4	and	and	CC
6912	2805	5	pimento	pimento	NNS
6912	2805	6	.	.	.
6912	2806	1	Heat	heat	NN
6912	2806	2	and	and	CC
6912	2806	3	stir	stir	VB
6912	2806	4	until	until	IN
6912	2806	5	the	the	DT
6912	2806	6	cheese	cheese	NN
6912	2806	7	is	be	VBZ
6912	2806	8	melted	melt	VBN
6912	2806	9	.	.	.
6912	2807	1	If	if	IN
6912	2807	2	necessary	necessary	JJ
6912	2807	3	,	,	,
6912	2807	4	add	add	VB
6912	2807	5	seasoning	seasoning	NN
6912	2807	6	.	.	.
6912	2808	1	Serve	serve	VB
6912	2808	2	hot	hot	RB
6912	2808	3	over	over	IN
6912	2808	4	the	the	DT
6912	2808	5	cutlets	cutlet	NNS
6912	2808	6	.	.	.
6912	2809	1	FAT	FAT	NNP
6912	2809	2	SAVING	SAVING	NNP
6912	2809	3	AND	and	CC
6912	2809	4	SOAP	SOAP	NNPS
6912	2809	5	-	-	HYPH
6912	2809	6	MAKING.--The	MAKING.--The	NNP
6912	2809	7	housekeeper	housekeeper	NN
6912	2809	8	who	who	WP
6912	2809	9	endeavors	endeavor	VBZ
6912	2809	10	to	to	TO
6912	2809	11	waste	waste	VB
6912	2809	12	no	no	DT
6912	2809	13	food	food	NN
6912	2809	14	may	may	MD
6912	2809	15	find	find	VB
6912	2809	16	that	that	IN
6912	2809	17	she	-PRON-	PRP
6912	2809	18	has	have	VBZ
6912	2809	19	saved	save	VBN
6912	2809	20	some	some	DT
6912	2809	21	fat	fat	NN
6912	2809	22	which	which	WDT
6912	2809	23	is	be	VBZ
6912	2809	24	not	not	RB
6912	2809	25	suitable	suitable	JJ
6912	2809	26	for	for	IN
6912	2809	27	food	food	NN
6912	2809	28	.	.	.
6912	2810	1	Such	such	JJ
6912	2810	2	fat	fat	NN
6912	2810	3	can	can	MD
6912	2810	4	be	be	VB
6912	2810	5	utilized	utilize	VBN
6912	2810	6	in	in	IN
6912	2810	7	soap	soap	NN
6912	2810	8	-	-	HYPH
6912	2810	9	making	making	NN
6912	2810	10	.	.	.
6912	2811	1	By	by	IN
6912	2811	2	using	use	VBG
6912	2811	3	"	"	``
6912	2811	4	modern	modern	JJ
6912	2811	5	lye	lye	NN
6912	2811	6	"	"	''
6912	2811	7	soap	soap	NN
6912	2811	8	-	-	HYPH
6912	2811	9	making	making	NN
6912	2811	10	is	be	VBZ
6912	2811	11	not	not	RB
6912	2811	12	the	the	DT
6912	2811	13	laborious	laborious	JJ
6912	2811	14	task	task	NN
6912	2811	15	as	as	IN
6912	2811	16	was	be	VBD
6912	2811	17	the	the	DT
6912	2811	18	preparation	preparation	NN
6912	2811	19	of	of	IN
6912	2811	20	soft	soft	JJ
6912	2811	21	soap	soap	NN
6912	2811	22	in	in	IN
6912	2811	23	colonial	colonial	JJ
6912	2811	24	days	day	NNS
6912	2811	25	.	.	.
6912	2812	1	The	the	DT
6912	2812	2	fat	fat	NN
6912	2812	3	for	for	IN
6912	2812	4	soap	soap	NN
6912	2812	5	-	-	HYPH
6912	2812	6	making	making	NN
6912	2812	7	need	need	NN
6912	2812	8	not	not	RB
6912	2812	9	necessarily	necessarily	RB
6912	2812	10	be	be	VB
6912	2812	11	decolorized	decolorize	VBN
6912	2812	12	.	.	.
6912	2813	1	It	-PRON-	PRP
6912	2813	2	should	should	MD
6912	2813	3	,	,	,
6912	2813	4	however	however	RB
6912	2813	5	,	,	,
6912	2813	6	be	be	VB
6912	2813	7	tried	try	VBN
6912	2813	8	out	out	RP
6912	2813	9	(	(	-LRB-
6912	2813	10	if	if	IN
6912	2813	11	it	-PRON-	PRP
6912	2813	12	is	be	VBZ
6912	2813	13	meat	meat	NN
6912	2813	14	fat	fat	JJ
6912	2813	15	)	)	-RRB-
6912	2813	16	and	and	CC
6912	2813	17	clarified	clarify	VBN
6912	2813	18	before	before	IN
6912	2813	19	using	use	VBG
6912	2813	20	in	in	IN
6912	2813	21	the	the	DT
6912	2813	22	preparation	preparation	NN
6912	2813	23	of	of	IN
6912	2813	24	soap	soap	NN
6912	2813	25	.	.	.
6912	2814	1	(	(	-LRB-
6912	2814	2	These	these	DT
6912	2814	3	processes	process	NNS
6912	2814	4	are	be	VBP
6912	2814	5	given	give	VBN
6912	2814	6	above	above	RB
6912	2814	7	.	.	.
6912	2814	8	)	)	-RRB-
6912	2815	1	Soap	soap	NN
6912	2815	2	made	make	VBN
6912	2815	3	at	at	IN
6912	2815	4	home	home	NN
6912	2815	5	differs	differ	NNS
6912	2815	6	somewhat	somewhat	RB
6912	2815	7	from	from	IN
6912	2815	8	that	that	DT
6912	2815	9	made	make	VBN
6912	2815	10	at	at	IN
6912	2815	11	a	a	DT
6912	2815	12	factory	factory	NN
6912	2815	13	.	.	.
6912	2816	1	When	when	WRB
6912	2816	2	fat	fat	NN
6912	2816	3	and	and	CC
6912	2816	4	lye	lye	NN
6912	2816	5	are	be	VBP
6912	2816	6	combined	combine	VBN
6912	2816	7	chemically	chemically	RB
6912	2816	8	,	,	,
6912	2816	9	soap	soap	NN
6912	2816	10	and	and	CC
6912	2816	11	glycerin	glycerin	NNP
6912	2816	12	are	be	VBP
6912	2816	13	formed	form	VBN
6912	2816	14	.	.	.
6912	2817	1	A	a	DT
6912	2817	2	commercial	commercial	JJ
6912	2817	3	soap	soap	NN
6912	2817	4	-	-	HYPH
6912	2817	5	maker	maker	NN
6912	2817	6	extracts	extract	VBZ
6912	2817	7	the	the	DT
6912	2817	8	glycerin	glycerin	NN
6912	2817	9	from	from	IN
6912	2817	10	soap	soap	NN
6912	2817	11	,	,	,
6912	2817	12	the	the	DT
6912	2817	13	housekeeper	housekeeper	NN
6912	2817	14	does	do	VBZ
6912	2817	15	not	not	RB
6912	2817	16	.	.	.
6912	2818	1	Homemade	homemade	JJ
6912	2818	2	soap	soap	NN
6912	2818	3	,	,	,
6912	2818	4	however	however	RB
6912	2818	5	,	,	,
6912	2818	6	usually	usually	RB
6912	2818	7	proves	prove	VBZ
6912	2818	8	very	very	RB
6912	2818	9	satisfactory	satisfactory	JJ
6912	2818	10	.	.	.
6912	2819	1	When	when	WRB
6912	2819	2	the	the	DT
6912	2819	3	time	time	NN
6912	2819	4	consumed	consume	VBN
6912	2819	5	in	in	IN
6912	2819	6	making	make	VBG
6912	2819	7	it	-PRON-	PRP
6912	2819	8	is	be	VBZ
6912	2819	9	not	not	RB
6912	2819	10	needed	need	VBN
6912	2819	11	for	for	IN
6912	2819	12	other	other	JJ
6912	2819	13	duties	duty	NNS
6912	2819	14	or	or	CC
6912	2819	15	obligations	obligation	NNS
6912	2819	16	,	,	,
6912	2819	17	it	-PRON-	PRP
6912	2819	18	is	be	VBZ
6912	2819	19	a	a	DT
6912	2819	20	saving	saving	NN
6912	2819	21	to	to	TO
6912	2819	22	make	make	VB
6912	2819	23	soap	soap	NN
6912	2819	24	at	at	IN
6912	2819	25	home	home	NN
6912	2819	26	.	.	.
6912	2820	1	SOAP	soap	NN
6912	2820	2	1	1	CD
6912	2820	3	can	can	MD
6912	2820	4	Babbit	Babbit	NNP
6912	2820	5	's	's	POS
6912	2820	6	lye	lye	NN
6912	2820	7	1	1	CD
6912	2820	8	quart	quart	NNP
6912	2820	9	cold	cold	JJ
6912	2820	10	water	water	NN
6912	2820	11	6	6	CD
6912	2820	12	pounds	pound	NNS
6912	2820	13	clarified	clarify	VBD
6912	2820	14	fat	fat	JJ
6912	2820	15	2	2	CD
6912	2820	16	tablespoonfuls	tablespoonful	NNS
6912	2820	17	ammonia	ammonia	NNP
6912	2820	18	Turn	turn	VB
6912	2820	19	the	the	DT
6912	2820	20	lye	lye	NN
6912	2820	21	into	into	IN
6912	2820	22	a	a	DT
6912	2820	23	granite	granite	NN
6912	2820	24	kettle	kettle	NN
6912	2820	25	,	,	,
6912	2820	26	slowly	slowly	RB
6912	2820	27	add	add	VBP
6912	2820	28	the	the	DT
6912	2820	29	cold	cold	JJ
6912	2820	30	water	water	NN
6912	2820	31	,	,	,
6912	2820	32	stirring	stir	VBG
6912	2820	33	with	with	IN
6912	2820	34	a	a	DT
6912	2820	35	stick	stick	NN
6912	2820	36	or	or	CC
6912	2820	37	a	a	DT
6912	2820	38	wooden	wooden	JJ
6912	2820	39	spoon	spoon	NN
6912	2820	40	.	.	.
6912	2821	1	Work	work	NN
6912	2821	2	most	most	RBS
6912	2821	3	carefully	carefully	RB
6912	2821	4	to	to	TO
6912	2821	5	avoid	avoid	VB
6912	2821	6	getting	get	VBG
6912	2821	7	the	the	DT
6912	2821	8	lye	lye	NN
6912	2821	9	or	or	CC
6912	2821	10	the	the	DT
6912	2821	11	lye	lye	NNP
6912	2821	12	solution	solution	NN
6912	2821	13	on	on	IN
6912	2821	14	the	the	DT
6912	2821	15	hands	hand	NNS
6912	2821	16	.	.	.
6912	2822	1	When	when	WRB
6912	2822	2	the	the	DT
6912	2822	3	water	water	NN
6912	2822	4	is	be	VBZ
6912	2822	5	added	add	VBN
6912	2822	6	to	to	IN
6912	2822	7	the	the	DT
6912	2822	8	lye	lye	NN
6912	2822	9	,	,	,
6912	2822	10	the	the	DT
6912	2822	11	mixture	mixture	NN
6912	2822	12	becomes	become	VBZ
6912	2822	13	very	very	RB
6912	2822	14	hot	hot	JJ
6912	2822	15	.	.	.
6912	2823	1	Let	let	VB
6912	2823	2	it	-PRON-	PRP
6912	2823	3	stand	stand	VB
6912	2823	4	until	until	IN
6912	2823	5	it	-PRON-	PRP
6912	2823	6	is	be	VBZ
6912	2823	7	cool	cool	JJ
6912	2823	8	.	.	.
6912	2824	1	Put	put	VB
6912	2824	2	the	the	DT
6912	2824	3	fat	fat	NN
6912	2824	4	into	into	IN
6912	2824	5	a	a	DT
6912	2824	6	large	large	JJ
6912	2824	7	kettle	kettle	NN
6912	2824	8	or	or	CC
6912	2824	9	dish	dish	JJ
6912	2824	10	pan	pan	NN
6912	2824	11	.	.	.
6912	2825	1	Heat	heat	VB
6912	2825	2	it	-PRON-	PRP
6912	2825	3	until	until	IN
6912	2825	4	it	-PRON-	PRP
6912	2825	5	melts	melt	VBZ
6912	2825	6	.	.	.
6912	2826	1	Then	then	RB
6912	2826	2	remove	remove	VB
6912	2826	3	it	-PRON-	PRP
6912	2826	4	from	from	IN
6912	2826	5	the	the	DT
6912	2826	6	fire	fire	NN
6912	2826	7	.	.	.
6912	2827	1	Let	let	VB
6912	2827	2	it	-PRON-	PRP
6912	2827	3	cool	cool	VB
6912	2827	4	sufficiently	sufficiently	RB
6912	2827	5	to	to	TO
6912	2827	6	bear	bear	VB
6912	2827	7	the	the	DT
6912	2827	8	hands	hand	NNS
6912	2827	9	in	in	IN
6912	2827	10	it	-PRON-	PRP
6912	2827	11	.	.	.
6912	2828	1	Slowly	slowly	RB
6912	2828	2	add	add	VBP
6912	2828	3	the	the	DT
6912	2828	4	lye	lye	NN
6912	2828	5	solution	solution	NN
6912	2828	6	,	,	,
6912	2828	7	stirring	stir	VBG
6912	2828	8	constantly	constantly	RB
6912	2828	9	.	.	.
6912	2829	1	Add	add	VB
6912	2829	2	the	the	DT
6912	2829	3	ammonia	ammonia	NN
6912	2829	4	and	and	CC
6912	2829	5	continue	continue	VB
6912	2829	6	stirring	stir	VBG
6912	2829	7	until	until	IN
6912	2829	8	the	the	DT
6912	2829	9	mixture	mixture	NN
6912	2829	10	becomes	become	VBZ
6912	2829	11	about	about	IN
6912	2829	12	the	the	DT
6912	2829	13	consistency	consistency	NN
6912	2829	14	of	of	IN
6912	2829	15	thick	thick	JJ
6912	2829	16	cream	cream	NN
6912	2829	17	.	.	.
6912	2830	1	Then	then	RB
6912	2830	2	turn	turn	VB
6912	2830	3	the	the	DT
6912	2830	4	soap	soap	NN
6912	2830	5	into	into	IN
6912	2830	6	a	a	DT
6912	2830	7	wooden	wooden	JJ
6912	2830	8	box	box	NN
6912	2830	9	lined	line	VBN
6912	2830	10	with	with	IN
6912	2830	11	paper	paper	NN
6912	2830	12	or	or	CC
6912	2830	13	into	into	IN
6912	2830	14	a	a	DT
6912	2830	15	granite	granite	NN
6912	2830	16	dripping	drip	VBG
6912	2830	17	pan	pan	NN
6912	2830	18	.	.	.
6912	2831	1	When	when	WRB
6912	2831	2	the	the	DT
6912	2831	3	soap	soap	NN
6912	2831	4	becomes	become	VBZ
6912	2831	5	firm	firm	JJ
6912	2831	6	,	,	,
6912	2831	7	cut	cut	VBN
6912	2831	8	into	into	IN
6912	2831	9	pieces	piece	NNS
6912	2831	10	of	of	IN
6912	2831	11	suitable	suitable	JJ
6912	2831	12	size	size	NN
6912	2831	13	.	.	.
6912	2832	1	The	the	DT
6912	2832	2	materials	material	NNS
6912	2832	3	above	above	RB
6912	2832	4	will	will	MD
6912	2832	5	make	make	VB
6912	2832	6	about	about	IN
6912	2832	7	8	8	CD
6912	2832	8	1/2	1/2	CD
6912	2832	9	pounds	pound	NNS
6912	2832	10	of	of	IN
6912	2832	11	soap	soap	NN
6912	2832	12	.	.	.
6912	2833	1	NOTE.--If	NOTE.--If	NNP
6912	2833	2	desired	desire	VBD
6912	2833	3	one	one	CD
6912	2833	4	small	small	JJ
6912	2833	5	cake	cake	NN
6912	2833	6	of	of	IN
6912	2833	7	soap	soap	NN
6912	2833	8	may	may	MD
6912	2833	9	be	be	VB
6912	2833	10	prepared	prepare	VBN
6912	2833	11	by	by	IN
6912	2833	12	each	each	DT
6912	2833	13	pupil	pupil	NN
6912	2833	14	in	in	IN
6912	2833	15	the	the	DT
6912	2833	16	classroom	classroom	NN
6912	2833	17	.	.	.
6912	2834	1	The	the	DT
6912	2834	2	following	following	JJ
6912	2834	3	recipe	recipe	NN
6912	2834	4	may	may	MD
6912	2834	5	be	be	VB
6912	2834	6	used	use	VBN
6912	2834	7	:	:	:
6912	2834	8	1	1	CD
6912	2834	9	teaspoonful	teaspoonful	JJ
6912	2834	10	lye	lye	NNP
6912	2834	11	4	4	CD
6912	2834	12	teaspoonfuls	teaspoonfuls	JJ
6912	2834	13	cold	cold	JJ
6912	2834	14	water	water	NN
6912	2834	15	2	2	CD
6912	2834	16	tablespoonfuls	tablespoonful	NNS
6912	2834	17	fat	fat	JJ
6912	2834	18	1/8	1/8	CD
6912	2834	19	teaspoonful	teaspoonful	JJ
6912	2834	20	ammonia	ammonia	NN
6912	2834	21	Proceed	Proceed	NNP
6912	2834	22	as	as	IN
6912	2834	23	directed	direct	VBN
6912	2834	24	for	for	IN
6912	2834	25	the	the	DT
6912	2834	26	large	large	JJ
6912	2834	27	quantity	quantity	NN
6912	2834	28	.	.	.
6912	2835	1	Pour	pour	VB
6912	2835	2	the	the	DT
6912	2835	3	mixture	mixture	NN
6912	2835	4	into	into	IN
6912	2835	5	one	one	CD
6912	2835	6	cup	cup	NN
6912	2835	7	of	of	IN
6912	2835	8	a	a	DT
6912	2835	9	granite	granite	NN
6912	2835	10	muffin	muffin	NNP
6912	2835	11	pan	pan	NNP
6912	2835	12	or	or	CC
6912	2835	13	into	into	IN
6912	2835	14	a	a	DT
6912	2835	15	small	small	JJ
6912	2835	16	pasteboard	pasteboard	NN
6912	2835	17	box	box	NN
6912	2835	18	.	.	.
6912	2836	1	QUESTIONS	QUESTIONS	NNP
6912	2836	2	How	how	WRB
6912	2836	3	does	do	VBZ
6912	2836	4	unpolished	unpolished	JJ
6912	2836	5	rice	rice	NN
6912	2836	6	differ	differ	VB
6912	2836	7	from	from	IN
6912	2836	8	polished	polished	JJ
6912	2836	9	rice	rice	NN
6912	2836	10	?	?	.
6912	2837	1	Explain	explain	VB
6912	2837	2	why	why	WRB
6912	2837	3	the	the	DT
6912	2837	4	former	former	NN
6912	2837	5	takes	take	VBZ
6912	2837	6	a	a	DT
6912	2837	7	longer	long	JJR
6912	2837	8	time	time	NN
6912	2837	9	to	to	TO
6912	2837	10	cook	cook	VB
6912	2837	11	than	than	IN
6912	2837	12	the	the	DT
6912	2837	13	latter	latter	JJ
6912	2837	14	(	(	-LRB-
6912	2837	15	see	see	VB
6912	2837	16	_	_	NNP
6912	2837	17	Polished	Polished	NNP
6912	2837	18	and	and	CC
6912	2837	19	Unpolished	Unpolished	NNP
6912	2837	20	Rice	Rice	NNP
6912	2837	21	_	_	NNP
6912	2837	22	)	)	-RRB-
6912	2837	23	.	.	.
6912	2838	1	Explain	explain	VB
6912	2838	2	why	why	WRB
6912	2838	3	baked	bake	VBN
6912	2838	4	croquettes	croquette	NNS
6912	2838	5	require	require	VBP
6912	2838	6	a	a	DT
6912	2838	7	sauce	sauce	NN
6912	2838	8	to	to	TO
6912	2838	9	make	make	VB
6912	2838	10	them	-PRON-	PRP
6912	2838	11	most	most	RBS
6912	2838	12	tasty	tasty	JJ
6912	2838	13	for	for	IN
6912	2838	14	serving	serve	VBG
6912	2838	15	,	,	,
6912	2838	16	while	while	IN
6912	2838	17	fried	fried	JJ
6912	2838	18	croquettes	croquette	NNS
6912	2838	19	do	do	VBP
6912	2838	20	not	not	RB
6912	2838	21	.	.	.
6912	2839	1	State	state	NN
6912	2839	2	at	at	RB
6912	2839	3	least	least	RBS
6912	2839	4	3	3	CD
6912	2839	5	advantages	advantage	NNS
6912	2839	6	of	of	IN
6912	2839	7	baking	baking	NN
6912	2839	8	croquettes	croquette	VBZ
6912	2839	9	rather	rather	RB
6912	2839	10	than	than	IN
6912	2839	11	frying	fry	VBG
6912	2839	12	them	-PRON-	PRP
6912	2839	13	.	.	.
6912	2840	1	Under	under	IN
6912	2840	2	what	what	WDT
6912	2840	3	conditions	condition	NNS
6912	2840	4	do	do	VBP
6912	2840	5	you	-PRON-	PRP
6912	2840	6	think	think	VB
6912	2840	7	it	-PRON-	PRP
6912	2840	8	would	would	MD
6912	2840	9	be	be	VB
6912	2840	10	desirable	desirable	JJ
6912	2840	11	to	to	TO
6912	2840	12	make	make	VB
6912	2840	13	soap	soap	NN
6912	2840	14	at	at	IN
6912	2840	15	home	home	NN
6912	2840	16	?	?	.
6912	2841	1	RELATED	related	JJ
6912	2841	2	WORK	work	NN
6912	2841	3	LESSON	lesson	NN
6912	2841	4	XXXVIII	XXXVIII	NNS
6912	2841	5	DINING	dining	NN
6912	2841	6	ROOM	ROOM	NNS
6912	2841	7	COURTESY	COURTESY	VBZ
6912	2841	8	THE	the	DT
6912	2841	9	VALUE	value	NN
6912	2841	10	OF	of	IN
6912	2841	11	GOOD	good	JJ
6912	2841	12	TABLE	table	NN
6912	2841	13	MANNERS	manner	NNS
6912	2841	14	No	no	RB
6912	2841	15	matter	matter	RB
6912	2841	16	how	how	WRB
6912	2841	17	cultivated	cultivate	VBN
6912	2841	18	in	in	IN
6912	2841	19	mind	mind	NN
6912	2841	20	and	and	CC
6912	2841	21	spirit	spirit	NN
6912	2841	22	one	one	PRP
6912	2841	23	may	may	MD
6912	2841	24	be	be	VB
6912	2841	25	,	,	,
6912	2841	26	if	if	IN
6912	2841	27	there	there	EX
6912	2841	28	is	be	VBZ
6912	2841	29	an	an	DT
6912	2841	30	absence	absence	NN
6912	2841	31	of	of	IN
6912	2841	32	refinement	refinement	NN
6912	2841	33	of	of	IN
6912	2841	34	manners	manner	NNS
6912	2841	35	,	,	,
6912	2841	36	the	the	DT
6912	2841	37	higher	high	JJR
6912	2841	38	qualities	quality	NNS
6912	2841	39	are	be	VBP
6912	2841	40	likely	likely	JJ
6912	2841	41	to	to	TO
6912	2841	42	be	be	VB
6912	2841	43	overlooked	overlook	VBN
6912	2841	44	.	.	.
6912	2842	1	No	no	DT
6912	2842	2	one	one	NN
6912	2842	3	can	can	MD
6912	2842	4	afford	afford	VB
6912	2842	5	to	to	TO
6912	2842	6	slight	slight	VB
6912	2842	7	the	the	DT
6912	2842	8	study	study	NN
6912	2842	9	of	of	IN
6912	2842	10	good	good	JJ
6912	2842	11	manners	manner	NNS
6912	2842	12	.	.	.
6912	2843	1	The	the	DT
6912	2843	2	basis	basis	NN
6912	2843	3	of	of	IN
6912	2843	4	all	all	DT
6912	2843	5	good	good	JJ
6912	2843	6	manners	manner	NNS
6912	2843	7	is	be	VBZ
6912	2843	8	tact	tact	NN
6912	2843	9	,	,	,
6912	2843	10	_	_	NNP
6912	2843	11	i.e.	i.e.	FW
6912	2843	12	_	_	NNP
6912	2843	13	a	a	DT
6912	2843	14	kindly	kindly	JJ
6912	2843	15	consideration	consideration	NN
6912	2843	16	of	of	IN
6912	2843	17	others	other	NNS
6912	2843	18	.	.	.
6912	2844	1	This	this	DT
6912	2844	2	consideration	consideration	NN
6912	2844	3	may	may	MD
6912	2844	4	be	be	VB
6912	2844	5	shown	show	VBN
6912	2844	6	at	at	IN
6912	2844	7	the	the	DT
6912	2844	8	dining	dining	NN
6912	2844	9	table	table	NN
6912	2844	10	quite	quite	RB
6912	2844	11	as	as	RB
6912	2844	12	well	well	RB
6912	2844	13	as	as	IN
6912	2844	14	at	at	IN
6912	2844	15	a	a	DT
6912	2844	16	social	social	JJ
6912	2844	17	gathering	gathering	NN
6912	2844	18	.	.	.
6912	2845	1	Graceful	graceful	JJ
6912	2845	2	and	and	CC
6912	2845	3	easy	easy	JJ
6912	2845	4	table	table	NN
6912	2845	5	manners	manner	NNS
6912	2845	6	and	and	CC
6912	2845	7	a	a	DT
6912	2845	8	knowledge	knowledge	NN
6912	2845	9	of	of	IN
6912	2845	10	how	how	WRB
6912	2845	11	to	to	TO
6912	2845	12	serve	serve	VB
6912	2845	13	and	and	CC
6912	2845	14	be	be	VB
6912	2845	15	served	serve	VBN
6912	2845	16	add	add	VB
6912	2845	17	to	to	IN
6912	2845	18	the	the	DT
6912	2845	19	comfort	comfort	NN
6912	2845	20	as	as	RB
6912	2845	21	well	well	RB
6912	2845	22	as	as	IN
6912	2845	23	to	to	IN
6912	2845	24	the	the	DT
6912	2845	25	pleasure	pleasure	NN
6912	2845	26	of	of	IN
6912	2845	27	one	one	NN
6912	2845	28	's	's	POS
6912	2845	29	associates	associate	NNS
6912	2845	30	in	in	IN
6912	2845	31	the	the	DT
6912	2845	32	dining	dining	NN
6912	2845	33	room	room	NN
6912	2845	34	.	.	.
6912	2846	1	Most	Most	JJS
6912	2846	2	of	of	IN
6912	2846	3	the	the	DT
6912	2846	4	rules	rule	NNS
6912	2846	5	of	of	IN
6912	2846	6	table	table	NN
6912	2846	7	conduct	conduct	NN
6912	2846	8	have	have	VBP
6912	2846	9	been	be	VBN
6912	2846	10	adopted	adopt	VBN
6912	2846	11	because	because	IN
6912	2846	12	they	-PRON-	PRP
6912	2846	13	lend	lend	VBP
6912	2846	14	ease	ease	NN
6912	2846	15	and	and	CC
6912	2846	16	grace	grace	VB
6912	2846	17	or	or	CC
6912	2846	18	because	because	IN
6912	2846	19	they	-PRON-	PRP
6912	2846	20	are	be	VBP
6912	2846	21	sensible	sensible	JJ
6912	2846	22	;	;	:
6912	2846	23	others	other	NNS
6912	2846	24	have	have	VBP
6912	2846	25	been	be	VBN
6912	2846	26	established	establish	VBN
6912	2846	27	by	by	IN
6912	2846	28	custom	custom	NN
6912	2846	29	and	and	CC
6912	2846	30	long	long	JJ
6912	2846	31	usage	usage	NN
6912	2846	32	.	.	.
6912	2847	1	SUGGESTIONS	suggestion	NNS
6912	2847	2	CONCERNING	concerning	NN
6912	2847	3	TABLE	TABLE	NNS
6912	2847	4	MANNERS	manner	NNS
6912	2847	5	THE	the	DT
6912	2847	6	CHAIR.--If	CHAIR.--If	NNP
6912	2847	7	the	the	DT
6912	2847	8	chair	chair	NN
6912	2847	9	is	be	VBZ
6912	2847	10	placed	place	VBN
6912	2847	11	so	so	IN
6912	2847	12	that	that	IN
6912	2847	13	the	the	DT
6912	2847	14	front	front	JJ
6912	2847	15	edge	edge	NN
6912	2847	16	of	of	IN
6912	2847	17	the	the	DT
6912	2847	18	seat	seat	NN
6912	2847	19	just	just	RB
6912	2847	20	touches	touch	VBZ
6912	2847	21	the	the	DT
6912	2847	22	table	table	NN
6912	2847	23	-	-	HYPH
6912	2847	24	cloth	cloth	NN
6912	2847	25	,	,	,
6912	2847	26	there	there	EX
6912	2847	27	is	be	VBZ
6912	2847	28	no	no	DT
6912	2847	29	necessity	necessity	NN
6912	2847	30	for	for	IN
6912	2847	31	moving	move	VBG
6912	2847	32	the	the	DT
6912	2847	33	chair	chair	NN
6912	2847	34	when	when	WRB
6912	2847	35	taking	take	VBG
6912	2847	36	one	one	PRP
6912	2847	37	's	's	POS
6912	2847	38	seat	seat	NN
6912	2847	39	or	or	CC
6912	2847	40	when	when	WRB
6912	2847	41	rising	rise	VBG
6912	2847	42	.	.	.
6912	2848	1	One	one	PRP
6912	2848	2	should	should	MD
6912	2848	3	stand	stand	VB
6912	2848	4	back	back	RB
6912	2848	5	of	of	IN
6912	2848	6	the	the	DT
6912	2848	7	chair	chair	NN
6912	2848	8	until	until	IN
6912	2848	9	the	the	DT
6912	2848	10	hostess	hostess	JJ
6912	2848	11	moves	move	NNS
6912	2848	12	to	to	TO
6912	2848	13	seat	seat	VB
6912	2848	14	herself	-PRON-	PRP
6912	2848	15	and	and	CC
6912	2848	16	then	then	RB
6912	2848	17	move	move	VB
6912	2848	18	to	to	IN
6912	2848	19	the	the	DT
6912	2848	20	left	left	NN
6912	2848	21	of	of	IN
6912	2848	22	the	the	DT
6912	2848	23	chair	chair	NN
6912	2848	24	to	to	TO
6912	2848	25	assume	assume	VB
6912	2848	26	the	the	DT
6912	2848	27	seat	seat	NN
6912	2848	28	assigned	assign	VBN
6912	2848	29	.	.	.
6912	2849	1	One	one	PRP
6912	2849	2	should	should	MD
6912	2849	3	also	also	RB
6912	2849	4	rise	rise	VB
6912	2849	5	at	at	IN
6912	2849	6	the	the	DT
6912	2849	7	left	left	NN
6912	2849	8	of	of	IN
6912	2849	9	the	the	DT
6912	2849	10	chair	chair	NN
6912	2849	11	.	.	.
6912	2850	1	THE	the	DT
6912	2850	2	KNIFE	KNIFE	NNP
6912	2850	3	AND	and	CC
6912	2850	4	FORK.--There	FORK.--There	NNP
6912	2850	5	is	be	VBZ
6912	2850	6	but	but	CC
6912	2850	7	one	one	CD
6912	2850	8	"	"	``
6912	2850	9	right	right	JJ
6912	2850	10	"	"	''
6912	2850	11	way	way	NN
6912	2850	12	to	to	TO
6912	2850	13	hold	hold	VB
6912	2850	14	the	the	DT
6912	2850	15	knife	knife	NN
6912	2850	16	or	or	CC
6912	2850	17	fork	fork	NN
6912	2850	18	.	.	.
6912	2851	1	When	when	WRB
6912	2851	2	the	the	DT
6912	2851	3	knife	knife	NN
6912	2851	4	and	and	CC
6912	2851	5	fork	fork	NN
6912	2851	6	are	be	VBP
6912	2851	7	used	use	VBN
6912	2851	8	together	together	RB
6912	2851	9	,	,	,
6912	2851	10	grasp	grasp	VB
6912	2851	11	the	the	DT
6912	2851	12	handle	handle	NN
6912	2851	13	of	of	IN
6912	2851	14	the	the	DT
6912	2851	15	knife	knife	NN
6912	2851	16	or	or	CC
6912	2851	17	fork	fork	NN
6912	2851	18	with	with	IN
6912	2851	19	the	the	DT
6912	2851	20	first	first	JJ
6912	2851	21	finger	finger	NN
6912	2851	22	and	and	CC
6912	2851	23	the	the	DT
6912	2851	24	thumb	thumb	NN
6912	2851	25	so	so	IN
6912	2851	26	that	that	IN
6912	2851	27	the	the	DT
6912	2851	28	end	end	NN
6912	2851	29	of	of	IN
6912	2851	30	the	the	DT
6912	2851	31	handle	handle	NN
6912	2851	32	touches	touch	VBZ
6912	2851	33	the	the	DT
6912	2851	34	center	center	NN
6912	2851	35	of	of	IN
6912	2851	36	the	the	DT
6912	2851	37	palm	palm	NN
6912	2851	38	of	of	IN
6912	2851	39	the	the	DT
6912	2851	40	hand	hand	NN
6912	2851	41	.	.	.
6912	2852	1	The	the	DT
6912	2852	2	hands	hand	NNS
6912	2852	3	should	should	MD
6912	2852	4	almost	almost	RB
6912	2852	5	cover	cover	VB
6912	2852	6	the	the	DT
6912	2852	7	handle	handle	NN
6912	2852	8	,	,	,
6912	2852	9	but	but	CC
6912	2852	10	the	the	DT
6912	2852	11	first	first	JJ
6912	2852	12	finger	finger	NN
6912	2852	13	should	should	MD
6912	2852	14	not	not	RB
6912	2852	15	extend	extend	VB
6912	2852	16	down	down	RP
6912	2852	17	on	on	IN
6912	2852	18	the	the	DT
6912	2852	19	blade	blade	NN
6912	2852	20	of	of	IN
6912	2852	21	the	the	DT
6912	2852	22	knife	knife	NN
6912	2852	23	or	or	CC
6912	2852	24	on	on	IN
6912	2852	25	the	the	DT
6912	2852	26	prongs	prong	NNS
6912	2852	27	of	of	IN
6912	2852	28	the	the	DT
6912	2852	29	fork	fork	NN
6912	2852	30	(	(	-LRB-
6912	2852	31	see	see	VB
6912	2852	32	Figure	Figure	NNP
6912	2852	33	35	35	CD
6912	2852	34	)	)	-RRB-
6912	2852	35	.	.	.
6912	2853	1	The	the	DT
6912	2853	2	knife	knife	NN
6912	2853	3	is	be	VBZ
6912	2853	4	held	hold	VBN
6912	2853	5	in	in	IN
6912	2853	6	the	the	DT
6912	2853	7	right	right	JJ
6912	2853	8	hand	hand	NN
6912	2853	9	only	only	RB
6912	2853	10	,	,	,
6912	2853	11	and	and	CC
6912	2853	12	is	be	VBZ
6912	2853	13	used	use	VBN
6912	2853	14	for	for	IN
6912	2853	15	cutting	cut	VBG
6912	2853	16	foods	food	NNS
6912	2853	17	and	and	CC
6912	2853	18	spreading	spread	VBG
6912	2853	19	butter	butter	NN
6912	2853	20	on	on	IN
6912	2853	21	bread	bread	NN
6912	2853	22	.	.	.
6912	2854	1	For	for	IN
6912	2854	2	the	the	DT
6912	2854	3	latter	latter	JJ
6912	2854	4	,	,	,
6912	2854	5	a	a	DT
6912	2854	6	small	small	JJ
6912	2854	7	knife	knife	NN
6912	2854	8	,	,	,
6912	2854	9	called	call	VBD
6912	2854	10	a	a	DT
6912	2854	11	butter	butter	NN
6912	2854	12	spreader	spreader	NN
6912	2854	13	,	,	,
6912	2854	14	is	be	VBZ
6912	2854	15	sometimes	sometimes	RB
6912	2854	16	provided	provide	VBN
6912	2854	17	.	.	.
6912	2855	1	After	after	IN
6912	2855	2	the	the	DT
6912	2855	3	knife	knife	NN
6912	2855	4	has	have	VBZ
6912	2855	5	been	be	VBN
6912	2855	6	used	use	VBN
6912	2855	7	for	for	IN
6912	2855	8	cutting	cutting	NN
6912	2855	9	,	,	,
6912	2855	10	it	-PRON-	PRP
6912	2855	11	should	should	MD
6912	2855	12	be	be	VB
6912	2855	13	so	so	RB
6912	2855	14	laid	lay	VBN
6912	2855	15	on	on	IN
6912	2855	16	the	the	DT
6912	2855	17	plate	plate	NN
6912	2855	18	,	,	,
6912	2855	19	that	that	IN
6912	2855	20	it	-PRON-	PRP
6912	2855	21	rests	rest	VBZ
6912	2855	22	wholly	wholly	RB
6912	2855	23	on	on	IN
6912	2855	24	it	-PRON-	PRP
6912	2855	25	,	,	,
6912	2855	26	never	never	RB
6912	2855	27	partly	partly	RB
6912	2855	28	on	on	IN
6912	2855	29	the	the	DT
6912	2855	30	plate	plate	NN
6912	2855	31	and	and	CC
6912	2855	32	partly	partly	RB
6912	2855	33	on	on	IN
6912	2855	34	the	the	DT
6912	2855	35	table	table	NN
6912	2855	36	.	.	.
6912	2856	1	It	-PRON-	PRP
6912	2856	2	is	be	VBZ
6912	2856	3	not	not	RB
6912	2856	4	pleasing	pleasing	JJ
6912	2856	5	to	to	TO
6912	2856	6	see	see	VB
6912	2856	7	a	a	DT
6912	2856	8	guest	guest	NN
6912	2856	9	at	at	IN
6912	2856	10	the	the	DT
6912	2856	11	table	table	NN
6912	2856	12	holding	hold	VBG
6912	2856	13	his	-PRON-	PRP$
6912	2856	14	knife	knife	NN
6912	2856	15	upright	upright	RB
6912	2856	16	or	or	CC
6912	2856	17	waving	wave	VBG
6912	2856	18	it	-PRON-	PRP
6912	2856	19	in	in	IN
6912	2856	20	the	the	DT
6912	2856	21	air	air	NN
6912	2856	22	while	while	IN
6912	2856	23	he	-PRON-	PRP
6912	2856	24	is	be	VBZ
6912	2856	25	talking	talk	VBG
6912	2856	26	.	.	.
6912	2857	1	[	[	-LRB-
6912	2857	2	Illustration	illustration	NN
6912	2857	3	:	:	:
6912	2857	4	FIGURE	FIGURE	NNP
6912	2857	5	35	35	CD
6912	2857	6	-	-	:
6912	2857	7	-HOW	-how	WP
6912	2857	8	TO	to	TO
6912	2857	9	HOLD	hold	VB
6912	2857	10	THE	the	DT
6912	2857	11	KNIFE	KNIFE	NNP
6912	2857	12	AND	and	CC
6912	2857	13	FORK	FORK	NNP
6912	2857	14	.	.	.
6912	2857	15	]	]	-RRB-
6912	2858	1	The	the	DT
6912	2858	2	fork	fork	NN
6912	2858	3	is	be	VBZ
6912	2858	4	held	hold	VBN
6912	2858	5	sometimes	sometimes	RB
6912	2858	6	in	in	IN
6912	2858	7	the	the	DT
6912	2858	8	left	left	JJ
6912	2858	9	hand	hand	NN
6912	2858	10	and	and	CC
6912	2858	11	sometimes	sometimes	RB
6912	2858	12	in	in	IN
6912	2858	13	the	the	DT
6912	2858	14	right	right	NN
6912	2858	15	.	.	.
6912	2859	1	It	-PRON-	PRP
6912	2859	2	should	should	MD
6912	2859	3	be	be	VB
6912	2859	4	in	in	IN
6912	2859	5	the	the	DT
6912	2859	6	left	left	NN
6912	2859	7	,	,	,
6912	2859	8	when	when	WRB
6912	2859	9	holding	hold	VBG
6912	2859	10	foods	food	NNS
6912	2859	11	that	that	WDT
6912	2859	12	are	be	VBP
6912	2859	13	being	be	VBG
6912	2859	14	cut	cut	VBN
6912	2859	15	with	with	IN
6912	2859	16	the	the	DT
6912	2859	17	knife	knife	NN
6912	2859	18	.	.	.
6912	2860	1	It	-PRON-	PRP
6912	2860	2	may	may	MD
6912	2860	3	be	be	VB
6912	2860	4	held	hold	VBN
6912	2860	5	in	in	IN
6912	2860	6	either	either	DT
6912	2860	7	hand	hand	NN
6912	2860	8	when	when	WRB
6912	2860	9	conveying	convey	VBG
6912	2860	10	food	food	NN
6912	2860	11	to	to	IN
6912	2860	12	the	the	DT
6912	2860	13	mouth	mouth	NN
6912	2860	14	.	.	.
6912	2861	1	It	-PRON-	PRP
6912	2861	2	used	use	VBD
6912	2861	3	to	to	TO
6912	2861	4	be	be	VB
6912	2861	5	considered	consider	VBN
6912	2861	6	"	"	``
6912	2861	7	good	good	JJ
6912	2861	8	form	form	NN
6912	2861	9	"	"	''
6912	2861	10	to	to	TO
6912	2861	11	use	use	VB
6912	2861	12	only	only	RB
6912	2861	13	the	the	DT
6912	2861	14	right	right	JJ
6912	2861	15	hand	hand	NN
6912	2861	16	in	in	IN
6912	2861	17	lifting	lift	VBG
6912	2861	18	food	food	NN
6912	2861	19	to	to	IN
6912	2861	20	the	the	DT
6912	2861	21	mouth	mouth	NN
6912	2861	22	,	,	,
6912	2861	23	though	though	IN
6912	2861	24	this	this	DT
6912	2861	25	necessitated	necessitate	VBD
6912	2861	26	changing	change	VBG
6912	2861	27	the	the	DT
6912	2861	28	fork	fork	NN
6912	2861	29	to	to	IN
6912	2861	30	the	the	DT
6912	2861	31	right	right	JJ
6912	2861	32	hand	hand	NN
6912	2861	33	after	after	IN
6912	2861	34	the	the	DT
6912	2861	35	knife	knife	NN
6912	2861	36	had	have	VBD
6912	2861	37	been	be	VBN
6912	2861	38	laid	lay	VBN
6912	2861	39	aside	aside	RB
6912	2861	40	.	.	.
6912	2862	1	The	the	DT
6912	2862	2	common	common	JJ
6912	2862	3	-	-	HYPH
6912	2862	4	sense	sense	NN
6912	2862	5	method	method	NN
6912	2862	6	of	of	IN
6912	2862	7	keeping	keep	VBG
6912	2862	8	the	the	DT
6912	2862	9	fork	fork	NN
6912	2862	10	in	in	IN
6912	2862	11	the	the	DT
6912	2862	12	left	left	JJ
6912	2862	13	hand	hand	NN
6912	2862	14	to	to	TO
6912	2862	15	carry	carry	VB
6912	2862	16	food	food	NN
6912	2862	17	to	to	IN
6912	2862	18	the	the	DT
6912	2862	19	mouth	mouth	NN
6912	2862	20	is	be	VBZ
6912	2862	21	now	now	RB
6912	2862	22	accepted	accept	VBN
6912	2862	23	(	(	-LRB-
6912	2862	24	see	see	VB
6912	2862	25	Figure	Figure	NNP
6912	2862	26	36	36	CD
6912	2862	27	)	)	-RRB-
6912	2862	28	.	.	.
6912	2863	1	When	when	WRB
6912	2863	2	the	the	DT
6912	2863	3	fork	fork	NN
6912	2863	4	is	be	VBZ
6912	2863	5	held	hold	VBN
6912	2863	6	in	in	IN
6912	2863	7	the	the	DT
6912	2863	8	right	right	JJ
6912	2863	9	hand	hand	NN
6912	2863	10	and	and	CC
6912	2863	11	used	use	VBD
6912	2863	12	for	for	IN
6912	2863	13	conveying	convey	VBG
6912	2863	14	such	such	JJ
6912	2863	15	food	food	NN
6912	2863	16	as	as	IN
6912	2863	17	mashed	mash	VBN
6912	2863	18	potato	potato	NN
6912	2863	19	to	to	IN
6912	2863	20	the	the	DT
6912	2863	21	mouth	mouth	NN
6912	2863	22	,	,	,
6912	2863	23	its	-PRON-	PRP$
6912	2863	24	handle	handle	NN
6912	2863	25	should	should	MD
6912	2863	26	be	be	VB
6912	2863	27	grasped	grasp	VBN
6912	2863	28	by	by	IN
6912	2863	29	the	the	DT
6912	2863	30	thumb	thumb	NN
6912	2863	31	and	and	CC
6912	2863	32	first	first	JJ
6912	2863	33	finger	finger	NN
6912	2863	34	in	in	IN
6912	2863	35	somewhat	somewhat	RB
6912	2863	36	the	the	DT
6912	2863	37	manner	manner	NN
6912	2863	38	as	as	IN
6912	2863	39	a	a	DT
6912	2863	40	pen	pen	NN
6912	2863	41	is	be	VBZ
6912	2863	42	held	hold	VBN
6912	2863	43	.	.	.
6912	2864	1	When	when	WRB
6912	2864	2	a	a	DT
6912	2864	3	second	second	JJ
6912	2864	4	serving	serving	NN
6912	2864	5	is	be	VBZ
6912	2864	6	desired	desire	VBN
6912	2864	7	,	,	,
6912	2864	8	the	the	DT
6912	2864	9	knife	knife	NN
6912	2864	10	and	and	CC
6912	2864	11	fork	fork	NN
6912	2864	12	should	should	MD
6912	2864	13	be	be	VB
6912	2864	14	placed	place	VBN
6912	2864	15	together	together	RB
6912	2864	16	on	on	IN
6912	2864	17	one	one	CD
6912	2864	18	side	side	NN
6912	2864	19	of	of	IN
6912	2864	20	the	the	DT
6912	2864	21	plate	plate	NN
6912	2864	22	,	,	,
6912	2864	23	in	in	IN
6912	2864	24	order	order	NN
6912	2864	25	to	to	TO
6912	2864	26	make	make	VB
6912	2864	27	room	room	NN
6912	2864	28	for	for	IN
6912	2864	29	the	the	DT
6912	2864	30	food	food	NN
6912	2864	31	.	.	.
6912	2865	1	At	at	IN
6912	2865	2	the	the	DT
6912	2865	3	end	end	NN
6912	2865	4	of	of	IN
6912	2865	5	a	a	DT
6912	2865	6	course	course	NN
6912	2865	7	the	the	DT
6912	2865	8	knife	knife	NN
6912	2865	9	and	and	CC
6912	2865	10	fork	fork	NN
6912	2865	11	should	should	MD
6912	2865	12	be	be	VB
6912	2865	13	placed	place	VBN
6912	2865	14	side	side	NN
6912	2865	15	by	by	IN
6912	2865	16	side	side	NN
6912	2865	17	in	in	IN
6912	2865	18	the	the	DT
6912	2865	19	center	center	NN
6912	2865	20	of	of	IN
6912	2865	21	the	the	DT
6912	2865	22	plate	plate	NN
6912	2865	23	.	.	.
6912	2866	1	[	[	-LRB-
6912	2866	2	Illustration	illustration	NN
6912	2866	3	:	:	:
6912	2866	4	Figure	figure	NN
6912	2866	5	36	36	CD
6912	2866	6	-	-	:
6912	2866	7	-Keeping	-keepe	VBG
6912	2866	8	the	the	DT
6912	2866	9	Fork	Fork	NNP
6912	2866	10	in	in	IN
6912	2866	11	the	the	DT
6912	2866	12	Left	Left	NNP
6912	2866	13	Hand	Hand	NNP
6912	2866	14	to	to	TO
6912	2866	15	Carry	carry	VB
6912	2866	16	Food	Food	NNP
6912	2866	17	to	to	IN
6912	2866	18	the	the	DT
6912	2866	19	Mouth	Mouth	NNP
6912	2866	20	]	]	-RRB-
6912	2866	21	THE	the	DT
6912	2866	22	FORK	FORK	NNP
6912	2866	23	AND	and	CC
6912	2866	24	SPOON	spoon	NN
6912	2866	25	--	--	:
6912	2866	26	Since	since	IN
6912	2866	27	both	both	CC
6912	2866	28	the	the	DT
6912	2866	29	fork	fork	NN
6912	2866	30	and	and	CC
6912	2866	31	the	the	DT
6912	2866	32	spoon	spoon	NN
6912	2866	33	are	be	VBP
6912	2866	34	used	use	VBN
6912	2866	35	to	to	TO
6912	2866	36	convey	convey	VB
6912	2866	37	food	food	NN
6912	2866	38	,	,	,
6912	2866	39	there	there	EX
6912	2866	40	may	may	MD
6912	2866	41	be	be	VB
6912	2866	42	some	some	DT
6912	2866	43	indecision	indecision	NN
6912	2866	44	as	as	IN
6912	2866	45	to	to	IN
6912	2866	46	the	the	DT
6912	2866	47	best	good	JJS
6912	2866	48	use	use	NN
6912	2866	49	of	of	IN
6912	2866	50	each	each	DT
6912	2866	51	.	.	.
6912	2867	1	The	the	DT
6912	2867	2	fork	fork	NN
6912	2867	3	should	should	MD
6912	2867	4	be	be	VB
6912	2867	5	used	use	VBN
6912	2867	6	whenever	whenever	WRB
6912	2867	7	it	-PRON-	PRP
6912	2867	8	is	be	VBZ
6912	2867	9	possible	possible	JJ
6912	2867	10	and	and	CC
6912	2867	11	sensible	sensible	JJ
6912	2867	12	to	to	TO
6912	2867	13	do	do	VB
6912	2867	14	so	so	RB
6912	2867	15	.	.	.
6912	2868	1	Soft	soft	JJ
6912	2868	2	foods	food	NNS
6912	2868	3	,	,	,
6912	2868	4	such	such	JJ
6912	2868	5	as	as	IN
6912	2868	6	soft	soft	RB
6912	2868	7	-	-	HYPH
6912	2868	8	cooked	cook	VBN
6912	2868	9	eggs	egg	NNS
6912	2868	10	,	,	,
6912	2868	11	custards	custard	NNS
6912	2868	12	,	,	,
6912	2868	13	certain	certain	JJ
6912	2868	14	fruits	fruit	NNS
6912	2868	15	,	,	,
6912	2868	16	and	and	CC
6912	2868	17	desserts	dessert	NNS
6912	2868	18	served	serve	VBD
6912	2868	19	with	with	IN
6912	2868	20	cream	cream	NN
6912	2868	21	or	or	CC
6912	2868	22	sauce	sauce	NN
6912	2868	23	,	,	,
6912	2868	24	should	should	MD
6912	2868	25	be	be	VB
6912	2868	26	eaten	eat	VBN
6912	2868	27	with	with	IN
6912	2868	28	a	a	DT
6912	2868	29	spoon	spoon	NN
6912	2868	30	.	.	.
6912	2869	1	The	the	DT
6912	2869	2	fork	fork	NN
6912	2869	3	should	should	MD
6912	2869	4	be	be	VB
6912	2869	5	used	use	VBN
6912	2869	6	for	for	IN
6912	2869	7	brick	brick	NN
6912	2869	8	ice	ice	NN
6912	2869	9	-	-	HYPH
6912	2869	10	cream	cream	NN
6912	2869	11	or	or	CC
6912	2869	12	stiffly	stiffly	JJ
6912	2869	13	frozen	frozen	JJ
6912	2869	14	desserts	dessert	NNS
6912	2869	15	.	.	.
6912	2870	1	All	all	DT
6912	2870	2	vegetables	vegetable	NNS
6912	2870	3	,	,	,
6912	2870	4	salads	salad	NNS
6912	2870	5	,	,	,
6912	2870	6	and	and	CC
6912	2870	7	pastry	pastry	NN
6912	2870	8	are	be	VBP
6912	2870	9	eaten	eat	VBN
6912	2870	10	with	with	IN
6912	2870	11	a	a	DT
6912	2870	12	fork	fork	NN
6912	2870	13	.	.	.
6912	2871	1	In	in	IN
6912	2871	2	the	the	DT
6912	2871	3	case	case	NN
6912	2871	4	of	of	IN
6912	2871	5	salads	salad	NNS
6912	2871	6	and	and	CC
6912	2871	7	pastry	pastry	NN
6912	2871	8	,	,	,
6912	2871	9	it	-PRON-	PRP
6912	2871	10	is	be	VBZ
6912	2871	11	sometimes	sometimes	RB
6912	2871	12	necessary	necessary	JJ
6912	2871	13	to	to	TO
6912	2871	14	cut	cut	VB
6912	2871	15	them	-PRON-	PRP
6912	2871	16	with	with	IN
6912	2871	17	a	a	DT
6912	2871	18	fork	fork	NN
6912	2871	19	.	.	.
6912	2872	1	It	-PRON-	PRP
6912	2872	2	is	be	VBZ
6912	2872	3	unconventional	unconventional	JJ
6912	2872	4	to	to	TO
6912	2872	5	cut	cut	VB
6912	2872	6	lettuce	lettuce	NN
6912	2872	7	with	with	IN
6912	2872	8	a	a	DT
6912	2872	9	knife	knife	NN
6912	2872	10	at	at	IN
6912	2872	11	the	the	DT
6912	2872	12	table	table	NN
6912	2872	13	;	;	:
6912	2872	14	it	-PRON-	PRP
6912	2872	15	may	may	MD
6912	2872	16	be	be	VB
6912	2872	17	shredded	shred	VBN
6912	2872	18	or	or	CC
6912	2872	19	torn	tear	VBN
6912	2872	20	into	into	IN
6912	2872	21	pieces	piece	NNS
6912	2872	22	before	before	IN
6912	2872	23	it	-PRON-	PRP
6912	2872	24	is	be	VBZ
6912	2872	25	served	serve	VBN
6912	2872	26	.	.	.
6912	2873	1	For	for	IN
6912	2873	2	beverages	beverage	NNS
6912	2873	3	,	,	,
6912	2873	4	the	the	DT
6912	2873	5	spoon	spoon	NN
6912	2873	6	is	be	VBZ
6912	2873	7	used	use	VBN
6912	2873	8	for	for	IN
6912	2873	9	stirring	stir	VBG
6912	2873	10	and	and	CC
6912	2873	11	tasting	tasting	NN
6912	2873	12	,	,	,
6912	2873	13	but	but	CC
6912	2873	14	not	not	RB
6912	2873	15	for	for	IN
6912	2873	16	sipping	sip	VBG
6912	2873	17	.	.	.
6912	2874	1	After	after	IN
6912	2874	2	the	the	DT
6912	2874	3	spoon	spoon	NN
6912	2874	4	has	have	VBZ
6912	2874	5	been	be	VBN
6912	2874	6	used	use	VBN
6912	2874	7	it	-PRON-	PRP
6912	2874	8	should	should	MD
6912	2874	9	be	be	VB
6912	2874	10	placed	place	VBN
6912	2874	11	in	in	IN
6912	2874	12	the	the	DT
6912	2874	13	saucer	saucer	NN
6912	2874	14	(	(	-LRB-
6912	2874	15	see	see	VB
6912	2874	16	Figure	Figure	NNP
6912	2874	17	37	37	CD
6912	2874	18	)	)	-RRB-
6912	2874	19	.	.	.
6912	2875	1	When	when	WRB
6912	2875	2	tasting	taste	VBG
6912	2875	3	with	with	IN
6912	2875	4	a	a	DT
6912	2875	5	spoon	spoon	NN
6912	2875	6	,	,	,
6912	2875	7	the	the	DT
6912	2875	8	side	side	NN
6912	2875	9	--	--	:
6912	2875	10	not	not	RB
6912	2875	11	the	the	DT
6912	2875	12	tip	tip	NN
6912	2875	13	--	--	:
6912	2875	14	of	of	IN
6912	2875	15	the	the	DT
6912	2875	16	spoon	spoon	NN
6912	2875	17	should	should	MD
6912	2875	18	be	be	VB
6912	2875	19	used	use	VBN
6912	2875	20	.	.	.
6912	2876	1	When	when	WRB
6912	2876	2	using	use	VBG
6912	2876	3	a	a	DT
6912	2876	4	spoon	spoon	NN
6912	2876	5	for	for	IN
6912	2876	6	serving	serving	NN
6912	2876	7	,	,	,
6912	2876	8	or	or	CC
6912	2876	9	for	for	IN
6912	2876	10	sipping	sip	VBG
6912	2876	11	soup	soup	NN
6912	2876	12	,	,	,
6912	2876	13	there	there	EX
6912	2876	14	is	be	VBZ
6912	2876	15	less	less	JJR
6912	2876	16	danger	danger	NN
6912	2876	17	of	of	IN
6912	2876	18	spilling	spill	VBG
6912	2876	19	the	the	DT
6912	2876	20	food	food	NN
6912	2876	21	if	if	IN
6912	2876	22	the	the	DT
6912	2876	23	spoon	spoon	NN
6912	2876	24	is	be	VBZ
6912	2876	25	moved	move	VBN
6912	2876	26	away	away	RB
6912	2876	27	from	from	IN
6912	2876	28	,	,	,
6912	2876	29	rather	rather	RB
6912	2876	30	than	than	IN
6912	2876	31	toward	toward	IN
6912	2876	32	,	,	,
6912	2876	33	oneself	oneself	PRP
6912	2876	34	(	(	-LRB-
6912	2876	35	see	see	VB
6912	2876	36	Figure	Figure	NNP
6912	2876	37	38	38	CD
6912	2876	38	)	)	-RRB-
6912	2876	39	.	.	.
6912	2877	1	[	[	-LRB-
6912	2877	2	Illustration	illustration	NN
6912	2877	3	:	:	:
6912	2877	4	FIGURE	FIGURE	NNP
6912	2877	5	37	37	CD
6912	2877	6	-	-	HYPH
6912	2877	7	-THE	-THE	-LRB-
6912	2877	8	TEASPOON	teaspoon	NN
6912	2877	9	SHOULD	SHOULD	MD
6912	2877	10	REST	rest	VB
6912	2877	11	ON	on	IN
6912	2877	12	THE	the	DT
6912	2877	13	SAUCER	SAUCER	NNP
6912	2877	14	]	]	-RRB-
6912	2877	15	THE	the	DT
6912	2877	16	FINGERS.--Almost	fingers.--almost	NN
6912	2877	17	all	all	DT
6912	2877	18	foods	food	NNS
6912	2877	19	are	be	VBP
6912	2877	20	served	serve	VBN
6912	2877	21	with	with	IN
6912	2877	22	a	a	DT
6912	2877	23	fork	fork	NN
6912	2877	24	,	,	,
6912	2877	25	or	or	CC
6912	2877	26	a	a	DT
6912	2877	27	spoon	spoon	NN
6912	2877	28	.	.	.
6912	2878	1	The	the	DT
6912	2878	2	serving	serve	VBG
6912	2878	3	-	-	HYPH
6912	2878	4	dish	dish	NN
6912	2878	5	for	for	IN
6912	2878	6	all	all	DT
6912	2878	7	such	such	JJ
6912	2878	8	foods	food	NNS
6912	2878	9	should	should	MD
6912	2878	10	of	of	IN
6912	2878	11	course	course	NN
6912	2878	12	be	be	VB
6912	2878	13	provided	provide	VBN
6912	2878	14	with	with	IN
6912	2878	15	a	a	DT
6912	2878	16	fork	fork	NN
6912	2878	17	or	or	CC
6912	2878	18	a	a	DT
6912	2878	19	spoon	spoon	NN
6912	2878	20	.	.	.
6912	2879	1	There	there	EX
6912	2879	2	are	be	VBP
6912	2879	3	a	a	DT
6912	2879	4	few	few	JJ
6912	2879	5	foods	food	NNS
6912	2879	6	,	,	,
6912	2879	7	however	however	RB
6912	2879	8	,	,	,
6912	2879	9	such	such	JJ
6912	2879	10	as	as	IN
6912	2879	11	bread	bread	NN
6912	2879	12	,	,	,
6912	2879	13	cake	cake	NN
6912	2879	14	,	,	,
6912	2879	15	and	and	CC
6912	2879	16	wafers	wafer	NNS
6912	2879	17	,	,	,
6912	2879	18	which	which	WDT
6912	2879	19	should	should	MD
6912	2879	20	be	be	VB
6912	2879	21	taken	take	VBN
6912	2879	22	with	with	IN
6912	2879	23	the	the	DT
6912	2879	24	fingers	finger	NNS
6912	2879	25	.	.	.
6912	2880	1	A	a	DT
6912	2880	2	slice	slice	NN
6912	2880	3	of	of	IN
6912	2880	4	bread	bread	NN
6912	2880	5	should	should	MD
6912	2880	6	not	not	RB
6912	2880	7	be	be	VB
6912	2880	8	cut	cut	VBN
6912	2880	9	in	in	IN
6912	2880	10	pieces	piece	NNS
6912	2880	11	at	at	IN
6912	2880	12	the	the	DT
6912	2880	13	table	table	NN
6912	2880	14	.	.	.
6912	2881	1	It	-PRON-	PRP
6912	2881	2	is	be	VBZ
6912	2881	3	better	well	JJR
6912	2881	4	to	to	TO
6912	2881	5	break	break	VB
6912	2881	6	off	off	RP
6912	2881	7	a	a	DT
6912	2881	8	piece	piece	NN
6912	2881	9	of	of	IN
6912	2881	10	bread	bread	NN
6912	2881	11	and	and	CC
6912	2881	12	then	then	RB
6912	2881	13	butter	butter	VB
6912	2881	14	it	-PRON-	PRP
6912	2881	15	than	than	IN
6912	2881	16	to	to	TO
6912	2881	17	spread	spread	VB
6912	2881	18	the	the	DT
6912	2881	19	entire	entire	JJ
6912	2881	20	slice	slice	NN
6912	2881	21	at	at	IN
6912	2881	22	one	one	CD
6912	2881	23	time	time	NN
6912	2881	24	.	.	.
6912	2882	1	If	if	IN
6912	2882	2	cake	cake	NN
6912	2882	3	is	be	VBZ
6912	2882	4	soft	soft	JJ
6912	2882	5	,	,	,
6912	2882	6	it	-PRON-	PRP
6912	2882	7	should	should	MD
6912	2882	8	be	be	VB
6912	2882	9	eaten	eat	VBN
6912	2882	10	with	with	IN
6912	2882	11	a	a	DT
6912	2882	12	fork	fork	NN
6912	2882	13	.	.	.
6912	2883	1	Celery	celery	JJ
6912	2883	2	,	,	,
6912	2883	3	hard	hard	JJ
6912	2883	4	cheese	cheese	NN
6912	2883	5	(	(	-LRB-
6912	2883	6	if	if	IN
6912	2883	7	cut	cut	NN
6912	2883	8	into	into	IN
6912	2883	9	pieces	piece	NNS
6912	2883	10	)	)	-RRB-
6912	2883	11	,	,	,
6912	2883	12	radishes	radish	NNS
6912	2883	13	,	,	,
6912	2883	14	confections	confection	NNS
6912	2883	15	,	,	,
6912	2883	16	and	and	CC
6912	2883	17	most	most	RBS
6912	2883	18	uncooked	uncooked	JJ
6912	2883	19	fruits	fruit	NNS
6912	2883	20	are	be	VBP
6912	2883	21	taken	take	VBN
6912	2883	22	with	with	IN
6912	2883	23	the	the	DT
6912	2883	24	fingers	finger	NNS
6912	2883	25	,	,	,
6912	2883	26	and	and	CC
6912	2883	27	eaten	eat	VBN
6912	2883	28	from	from	IN
6912	2883	29	them	-PRON-	PRP
6912	2883	30	.	.	.
6912	2884	1	Olives	olive	NNS
6912	2884	2	and	and	CC
6912	2884	3	salted	salt	VBN
6912	2884	4	nuts	nut	NNS
6912	2884	5	may	may	MD
6912	2884	6	be	be	VB
6912	2884	7	taken	take	VBN
6912	2884	8	from	from	IN
6912	2884	9	the	the	DT
6912	2884	10	serving	serving	NN
6912	2884	11	-	-	HYPH
6912	2884	12	dish	dish	NN
6912	2884	13	with	with	IN
6912	2884	14	the	the	DT
6912	2884	15	fingers	finger	NNS
6912	2884	16	,	,	,
6912	2884	17	but	but	CC
6912	2884	18	usually	usually	RB
6912	2884	19	spoons	spoon	NNS
6912	2884	20	are	be	VBP
6912	2884	21	provided	provide	VBN
6912	2884	22	for	for	IN
6912	2884	23	the	the	DT
6912	2884	24	purpose	purpose	NN
6912	2884	25	.	.	.
6912	2885	1	Pieces	piece	NNS
6912	2885	2	of	of	IN
6912	2885	3	chicken	chicken	NN
6912	2885	4	or	or	CC
6912	2885	5	chops	chop	NNS
6912	2885	6	should	should	MD
6912	2885	7	be	be	VB
6912	2885	8	handled	handle	VBN
6912	2885	9	only	only	RB
6912	2885	10	with	with	IN
6912	2885	11	the	the	DT
6912	2885	12	knife	knife	NN
6912	2885	13	and	and	CC
6912	2885	14	fork	fork	NN
6912	2885	15	.	.	.
6912	2886	1	Special	special	JJ
6912	2886	2	utensils	utensil	NNS
6912	2886	3	are	be	VBP
6912	2886	4	sometimes	sometimes	RB
6912	2886	5	provided	provide	VBN
6912	2886	6	for	for	IN
6912	2886	7	holding	hold	VBG
6912	2886	8	corn	corn	NN
6912	2886	9	served	serve	VBD
6912	2886	10	on	on	IN
6912	2886	11	the	the	DT
6912	2886	12	cob	cob	NN
6912	2886	13	.	.	.
6912	2887	1	[	[	-LRB-
6912	2887	2	Illustration	illustration	NN
6912	2887	3	:	:	:
6912	2887	4	FIGURE	FIGURE	NNP
6912	2887	5	38.--HOW	38.--how	CD
6912	2887	6	TO	to	IN
6912	2887	7	HOLD	HOLD	NNP
6912	2887	8	THE	the	DT
6912	2887	9	SOUPSPOON	soupspoon	NN
6912	2887	10	.	.	.
6912	2887	11	]	]	-RRB-
6912	2888	1	Fruits	fruit	NNS
6912	2888	2	served	serve	VBD
6912	2888	3	whole	whole	RB
6912	2888	4	are	be	VBP
6912	2888	5	sometimes	sometimes	RB
6912	2888	6	difficult	difficult	JJ
6912	2888	7	to	to	TO
6912	2888	8	manage	manage	VB
6912	2888	9	.	.	.
6912	2889	1	When	when	WRB
6912	2889	2	possible	possible	JJ
6912	2889	3	the	the	DT
6912	2889	4	hostess	hostess	NN
6912	2889	5	should	should	MD
6912	2889	6	prepare	prepare	VB
6912	2889	7	them	-PRON-	PRP
6912	2889	8	before	before	IN
6912	2889	9	they	-PRON-	PRP
6912	2889	10	are	be	VBP
6912	2889	11	served	serve	VBN
6912	2889	12	.	.	.
6912	2890	1	Oranges	orange	NNS
6912	2890	2	and	and	CC
6912	2890	3	grapefruit	grapefruit	NN
6912	2890	4	may	may	MD
6912	2890	5	be	be	VB
6912	2890	6	cut	cut	VBN
6912	2890	7	into	into	IN
6912	2890	8	halves	half	NNS
6912	2890	9	or	or	CC
6912	2890	10	peeled	peel	VBN
6912	2890	11	and	and	CC
6912	2890	12	sliced	slice	VBN
6912	2890	13	;	;	:
6912	2890	14	bananas	banana	NNS
6912	2890	15	may	may	MD
6912	2890	16	be	be	VB
6912	2890	17	peeled	peel	VBN
6912	2890	18	,	,	,
6912	2890	19	scraped	scrape	VBN
6912	2890	20	,	,	,
6912	2890	21	and	and	CC
6912	2890	22	sliced	slice	VBD
6912	2890	23	.	.	.
6912	2891	1	If	if	IN
6912	2891	2	fruits	fruit	NNS
6912	2891	3	,	,	,
6912	2891	4	such	such	JJ
6912	2891	5	as	as	IN
6912	2891	6	apples	apple	NNS
6912	2891	7	,	,	,
6912	2891	8	pears	pear	NNS
6912	2891	9	,	,	,
6912	2891	10	and	and	CC
6912	2891	11	peaches	peach	NNS
6912	2891	12	,	,	,
6912	2891	13	are	be	VBP
6912	2891	14	served	serve	VBN
6912	2891	15	whole	whole	RB
6912	2891	16	,	,	,
6912	2891	17	they	-PRON-	PRP
6912	2891	18	should	should	MD
6912	2891	19	first	first	RB
6912	2891	20	be	be	VB
6912	2891	21	cut	cut	VBN
6912	2891	22	into	into	IN
6912	2891	23	quarters	quarter	NNS
6912	2891	24	,	,	,
6912	2891	25	and	and	CC
6912	2891	26	each	each	DT
6912	2891	27	quarter	quarter	NN
6912	2891	28	should	should	MD
6912	2891	29	be	be	VB
6912	2891	30	pared	pare	VBN
6912	2891	31	separately	separately	RB
6912	2891	32	and	and	CC
6912	2891	33	eaten	eat	VBN
6912	2891	34	.	.	.
6912	2892	1	Peaches	peach	NNS
6912	2892	2	may	may	MD
6912	2892	3	be	be	VB
6912	2892	4	cut	cut	VBN
6912	2892	5	into	into	IN
6912	2892	6	halves	half	NNS
6912	2892	7	and	and	CC
6912	2892	8	eaten	eat	VBN
6912	2892	9	with	with	IN
6912	2892	10	a	a	DT
6912	2892	11	spoon	spoon	NN
6912	2892	12	.	.	.
6912	2893	1	THE	the	DT
6912	2893	2	NAPKIN.--When	NAPKIN.--When	NNP
6912	2893	3	the	the	DT
6912	2893	4	napkin	napkin	NNP
6912	2893	5	is	be	VBZ
6912	2893	6	placed	place	VBN
6912	2893	7	on	on	IN
6912	2893	8	the	the	DT
6912	2893	9	lap	lap	NN
6912	2893	10	,	,	,
6912	2893	11	it	-PRON-	PRP
6912	2893	12	need	nee	MD
6912	2893	13	not	not	RB
6912	2893	14	be	be	VB
6912	2893	15	spread	spread	VBN
6912	2893	16	entirely	entirely	RB
6912	2893	17	out	out	RP
6912	2893	18	,	,	,
6912	2893	19	but	but	CC
6912	2893	20	may	may	MD
6912	2893	21	be	be	VB
6912	2893	22	left	leave	VBN
6912	2893	23	with	with	IN
6912	2893	24	one	one	CD
6912	2893	25	fold	fold	NN
6912	2893	26	in	in	IN
6912	2893	27	it	-PRON-	PRP
6912	2893	28	.	.	.
6912	2894	1	A	a	DT
6912	2894	2	guest	guest	NN
6912	2894	3	who	who	WP
6912	2894	4	is	be	VBZ
6912	2894	5	to	to	TO
6912	2894	6	be	be	VB
6912	2894	7	present	present	JJ
6912	2894	8	at	at	IN
6912	2894	9	consecutive	consecutive	JJ
6912	2894	10	meals	meal	NNS
6912	2894	11	should	should	MD
6912	2894	12	fold	fold	VB
6912	2894	13	his	-PRON-	PRP$
6912	2894	14	napkin	napkin	NN
6912	2894	15	after	after	IN
6912	2894	16	eating	eat	VBG
6912	2894	17	;	;	:
6912	2894	18	if	if	IN
6912	2894	19	,	,	,
6912	2894	20	however	however	RB
6912	2894	21	,	,	,
6912	2894	22	he	-PRON-	PRP
6912	2894	23	is	be	VBZ
6912	2894	24	dining	dine	VBG
6912	2894	25	in	in	IN
6912	2894	26	a	a	DT
6912	2894	27	hotel	hotel	NN
6912	2894	28	or	or	CC
6912	2894	29	restaurant	restaurant	NN
6912	2894	30	,	,	,
6912	2894	31	or	or	CC
6912	2894	32	if	if	IN
6912	2894	33	he	-PRON-	PRP
6912	2894	34	is	be	VBZ
6912	2894	35	in	in	IN
6912	2894	36	a	a	DT
6912	2894	37	home	home	NN
6912	2894	38	for	for	IN
6912	2894	39	but	but	CC
6912	2894	40	one	one	CD
6912	2894	41	meal	meal	NN
6912	2894	42	,	,	,
6912	2894	43	the	the	DT
6912	2894	44	napkin	napkin	NN
6912	2894	45	should	should	MD
6912	2894	46	be	be	VB
6912	2894	47	laid	lay	VBN
6912	2894	48	on	on	IN
6912	2894	49	the	the	DT
6912	2894	50	table	table	NN
6912	2894	51	without	without	IN
6912	2894	52	folding	fold	VBG
6912	2894	53	.	.	.
6912	2895	1	QUIET	quiet	JJ
6912	2895	2	EATING.--Quiet	EATING.--Quiet	NNP
6912	2895	3	mastication	mastication	NN
6912	2895	4	without	without	IN
6912	2895	5	hurry	hurry	NN
6912	2895	6	and	and	CC
6912	2895	7	without	without	IN
6912	2895	8	noise	noise	NN
6912	2895	9	is	be	VBZ
6912	2895	10	an	an	DT
6912	2895	11	obligation	obligation	NN
6912	2895	12	that	that	WDT
6912	2895	13	we	-PRON-	PRP
6912	2895	14	owe	owe	VBP
6912	2895	15	ourselves	-PRON-	PRP
6912	2895	16	and	and	CC
6912	2895	17	our	-PRON-	PRP$
6912	2895	18	companions	companion	NNS
6912	2895	19	.	.	.
6912	2896	1	It	-PRON-	PRP
6912	2896	2	is	be	VBZ
6912	2896	3	well	well	JJ
6912	2896	4	to	to	TO
6912	2896	5	refrain	refrain	VB
6912	2896	6	from	from	IN
6912	2896	7	talking	talk	VBG
6912	2896	8	during	during	IN
6912	2896	9	mastication	mastication	NN
6912	2896	10	.	.	.
6912	2897	1	One	one	PRP
6912	2897	2	can	can	MD
6912	2897	3	not	not	RB
6912	2897	4	eat	eat	VB
6912	2897	5	quietly	quietly	RB
6912	2897	6	unless	unless	IN
6912	2897	7	the	the	DT
6912	2897	8	lips	lip	NNS
6912	2897	9	are	be	VBP
6912	2897	10	kept	keep	VBN
6912	2897	11	closed	close	VBN
6912	2897	12	while	while	IN
6912	2897	13	chewing	chew	VBG
6912	2897	14	.	.	.
6912	2898	1	LESSON	LESSON	NNP
6912	2898	2	XXXIX	xxxix	NN
6912	2898	3	COOKING	cooking	NN
6912	2898	4	AND	and	CC
6912	2898	5	SERVING	serve	VBG
6912	2898	6	BREAKFAST	BREAKFAST	NNP
6912	2898	7	Cook	Cook	NNP
6912	2898	8	and	and	CC
6912	2898	9	serve	serve	VB
6912	2898	10	a	a	DT
6912	2898	11	breakfast	breakfast	NN
6912	2898	12	.	.	.
6912	2899	1	The	the	DT
6912	2899	2	following	follow	VBG
6912	2899	3	is	be	VBZ
6912	2899	4	a	a	DT
6912	2899	5	suggestive	suggestive	JJ
6912	2899	6	menu	menu	NN
6912	2899	7	:	:	:
6912	2899	8	Breakfast	Breakfast	NNP
6912	2899	9	Cereal	Cereal	NNP
6912	2899	10	with	with	IN
6912	2899	11	Dried	Dried	NNP
6912	2899	12	Fruit	Fruit	NNP
6912	2899	13	Baked	Baked	NNP
6912	2899	14	Fish	Fish	NNP
6912	2899	15	Balls	ball	NNS
6912	2899	16	with	with	IN
6912	2899	17	White	White	NNP
6912	2899	18	Sauce	Sauce	NNP
6912	2899	19	Toast	Toast	NNP
6912	2899	20	--	--	.
6912	2899	21	Butter	Butter	NNP
6912	2899	22	Coffee	Coffee	NNP
6912	2899	23	Follow	Follow	NNP
6912	2899	24	the	the	DT
6912	2899	25	English	English	NNP
6912	2899	26	or	or	CC
6912	2899	27	family	family	NN
6912	2899	28	style	style	NN
6912	2899	29	of	of	IN
6912	2899	30	serving	serve	VBG
6912	2899	31	.	.	.
6912	2900	1	Serve	serve	VB
6912	2900	2	the	the	DT
6912	2900	3	breakfast	breakfast	NN
6912	2900	4	with	with	IN
6912	2900	5	or	or	CC
6912	2900	6	without	without	IN
6912	2900	7	a	a	DT
6912	2900	8	maid	maid	NN
6912	2900	9	(	(	-LRB-
6912	2900	10	see	see	VB
6912	2900	11	Lesson	Lesson	NNP
6912	2900	12	XXX	XXX	NNP
6912	2900	13	)	)	-RRB-
6912	2900	14	.	.	.
6912	2901	1	LESSON	LESSON	NNP
6912	2901	2	XL	XL	NNP
6912	2901	3	REVIEW	REVIEW	NNP
6912	2901	4	:	:	:
6912	2901	5	MEAL	MEAL	NNP
6912	2901	6	COOKING	COOKING	NNP
6912	2901	7	MENU	menu	NN
6912	2901	8	Cooked	cook	VBD
6912	2901	9	Fruit,--fresh	Fruit,--fresh	NNP
6912	2901	10	or	or	CC
6912	2901	11	dried	dry	VBN
6912	2901	12	Creamed	Creamed	NNP
6912	2901	13	Toast	Toast	NNP
6912	2901	14	Coffee	Coffee	NNP
6912	2901	15	See	See	NNP
6912	2901	16	Review	Review	NNP
6912	2901	17	(	(	-LRB-
6912	2901	18	Lesson	Lesson	NNP
6912	2901	19	XIV	XIV	NNP
6912	2901	20	)	)	-RRB-
6912	2901	21	for	for	IN
6912	2901	22	suggestions	suggestion	NNS
6912	2901	23	regarding	regard	VBG
6912	2901	24	the	the	DT
6912	2901	25	preparation	preparation	NN
6912	2901	26	of	of	IN
6912	2901	27	the	the	DT
6912	2901	28	lesson	lesson	NN
6912	2901	29	.	.	.
6912	2902	1	LESSON	LESSON	NNP
6912	2902	2	XLI	XLI	NNP
6912	2902	3	HOME	home	NN
6912	2902	4	PROJECTS	PROJECTS	NNP
6912	2902	5	[	[	-LRB-
6912	2902	6	Footnote	Footnote	NNP
6912	2902	7	43	43	CD
6912	2902	8	:	:	:
6912	2902	9	See	see	VB
6912	2902	10	Lesson	Lesson	NNP
6912	2902	11	IX	IX	NNP
6912	2902	12	.	.	.
6912	2902	13	]	]	-RRB-
6912	2903	1	SUGGESTIONS	SUGGESTIONS	NNP
6912	2903	2	FOR	for	IN
6912	2903	3	HOME	home	NN
6912	2903	4	WORK.--Save	work.--save	NN
6912	2903	5	all	all	DT
6912	2903	6	scraps	scrap	NNS
6912	2903	7	of	of	IN
6912	2903	8	fat	fat	NN
6912	2903	9	or	or	CC
6912	2903	10	bits	bit	NNS
6912	2903	11	of	of	IN
6912	2903	12	meat	meat	NN
6912	2903	13	fats	fat	NNS
6912	2903	14	which	which	WDT
6912	2903	15	are	be	VBP
6912	2903	16	unfit	unfit	JJ
6912	2903	17	for	for	IN
6912	2903	18	food	food	NN
6912	2903	19	.	.	.
6912	2904	1	Try	try	VB
6912	2904	2	out	out	RP
6912	2904	3	the	the	DT
6912	2904	4	latter	latter	JJ
6912	2904	5	kind	kind	NN
6912	2904	6	of	of	IN
6912	2904	7	fat	fat	NN
6912	2904	8	.	.	.
6912	2905	1	When	when	WRB
6912	2905	2	you	-PRON-	PRP
6912	2905	3	have	have	VBP
6912	2905	4	3	3	CD
6912	2905	5	or	or	CC
6912	2905	6	more	more	JJR
6912	2905	7	pounds	pound	NNS
6912	2905	8	of	of	IN
6912	2905	9	fat	fat	NN
6912	2905	10	,	,	,
6912	2905	11	make	make	VB
6912	2905	12	soap	soap	NN
6912	2905	13	.	.	.
6912	2906	1	When	when	WRB
6912	2906	2	the	the	DT
6912	2906	3	soap	soap	NN
6912	2906	4	is	be	VBZ
6912	2906	5	firm	firm	JJ
6912	2906	6	and	and	CC
6912	2906	7	ready	ready	JJ
6912	2906	8	for	for	IN
6912	2906	9	use	use	NN
6912	2906	10	,	,	,
6912	2906	11	weigh	weigh	VB
6912	2906	12	it	-PRON-	PRP
6912	2906	13	.	.	.
6912	2907	1	Prepare	prepare	VB
6912	2907	2	Fish	fish	NN
6912	2907	3	Balls	ball	NNS
6912	2907	4	(	(	-LRB-
6912	2907	5	either	either	CC
6912	2907	6	fried	fry	VBN
6912	2907	7	or	or	CC
6912	2907	8	baked	baked	JJ
6912	2907	9	)	)	-RRB-
6912	2907	10	,	,	,
6912	2907	11	Rice	Rice	NNP
6912	2907	12	Cutlets	Cutlets	NNP
6912	2907	13	with	with	IN
6912	2907	14	Cheese	Cheese	NNP
6912	2907	15	Sauce	Sauce	NNP
6912	2907	16	,	,	,
6912	2907	17	or	or	CC
6912	2907	18	some	some	DT
6912	2907	19	other	other	JJ
6912	2907	20	fish	fish	NN
6912	2907	21	or	or	CC
6912	2907	22	cheese	cheese	NN
6912	2907	23	dish	dish	NN
6912	2907	24	which	which	WDT
6912	2907	25	could	could	MD
6912	2907	26	be	be	VB
6912	2907	27	used	use	VBN
6912	2907	28	as	as	IN
6912	2907	29	a	a	DT
6912	2907	30	substitute	substitute	NN
6912	2907	31	for	for	IN
6912	2907	32	meat	meat	NN
6912	2907	33	.	.	.
6912	2908	1	SUGGESTED	suggest	VBN
6912	2908	2	AIMS	aim	NNS
6912	2908	3	:	:	:
6912	2908	4	(	(	-LRB-
6912	2908	5	1	1	LS
6912	2908	6	)	)	-RRB-
6912	2908	7	To	to	TO
6912	2908	8	calculate	calculate	VB
6912	2908	9	the	the	DT
6912	2908	10	cost	cost	NN
6912	2908	11	of	of	IN
6912	2908	12	the	the	DT
6912	2908	13	soap	soap	NN
6912	2908	14	made	make	VBN
6912	2908	15	at	at	IN
6912	2908	16	home	home	NN
6912	2908	17	.	.	.
6912	2909	1	To	to	TO
6912	2909	2	calculate	calculate	VB
6912	2909	3	the	the	DT
6912	2909	4	cost	cost	NN
6912	2909	5	of	of	IN
6912	2909	6	an	an	DT
6912	2909	7	equal	equal	JJ
6912	2909	8	weight	weight	NN
6912	2909	9	of	of	IN
6912	2909	10	factory	factory	NN
6912	2909	11	-	-	HYPH
6912	2909	12	made	make	VBN
6912	2909	13	soap	soap	NN
6912	2909	14	.	.	.
6912	2910	1	To	to	TO
6912	2910	2	determine	determine	VB
6912	2910	3	how	how	WRB
6912	2910	4	much	much	JJ
6912	2910	5	you	-PRON-	PRP
6912	2910	6	have	have	VBP
6912	2910	7	saved	save	VBN
6912	2910	8	by	by	IN
6912	2910	9	making	make	VBG
6912	2910	10	soap	soap	NN
6912	2910	11	at	at	IN
6912	2910	12	your	-PRON-	PRP$
6912	2910	13	home	home	NN
6912	2910	14	.	.	.
6912	2911	1	(	(	-LRB-
6912	2911	2	2	2	LS
6912	2911	3	)	)	-RRB-
6912	2911	4	To	to	TO
6912	2911	5	determine	determine	VB
6912	2911	6	the	the	DT
6912	2911	7	difference	difference	NN
6912	2911	8	in	in	IN
6912	2911	9	cost	cost	NN
6912	2911	10	between	between	IN
6912	2911	11	meat	meat	NN
6912	2911	12	and	and	CC
6912	2911	13	meat	meat	NN
6912	2911	14	-	-	HYPH
6912	2911	15	substitute	substitute	NN
6912	2911	16	sufficient	sufficient	NN
6912	2911	17	to	to	TO
6912	2911	18	serve	serve	VB
6912	2911	19	the	the	DT
6912	2911	20	family	family	NN
6912	2911	21	.	.	.
6912	2912	1	DIVISION	DIVISION	NNP
6912	2912	2	SIX	SIX	NNP
6912	2912	3	ENERGY	ENERGY	NNP
6912	2912	4	-	-	HYPH
6912	2912	5	GIVING	giving	NN
6912	2912	6	AND	and	CC
6912	2912	7	BODY	BODY	NNP
6912	2912	8	-	-	HYPH
6912	2912	9	BUILDING	BUILDING	NNP
6912	2912	10	FOODS,--RICH	FOODS,--RICH	NNP
6912	2912	11	IN	IN	NNP
6912	2912	12	PROTEIN	PROTEIN	NNP
6912	2912	13	LESSON	LESSON	NNP
6912	2912	14	XLII	xlii	VB
6912	2912	15	EGGS	EGGS	NNP
6912	2912	16	[	[	-LRB-
6912	2912	17	Footnote	Footnote	NNP
6912	2912	18	44	44	CD
6912	2912	19	:	:	:
6912	2912	20	NOTE	NOTE	VBG
6912	2912	21	TO	to	IN
6912	2912	22	THE	the	DT
6912	2912	23	TEACHER.--If	TEACHER.--If	NNP
6912	2912	24	the	the	DT
6912	2912	25	egg	egg	NN
6912	2912	26	lessons	lesson	NNS
6912	2912	27	came	come	VBD
6912	2912	28	in	in	IN
6912	2912	29	the	the	DT
6912	2912	30	mid	mid	JJ
6912	2912	31	-	-	JJ
6912	2912	32	winter	winter	JJ
6912	2912	33	months	month	NNS
6912	2912	34	,	,	,
6912	2912	35	they	-PRON-	PRP
6912	2912	36	may	may	MD
6912	2912	37	be	be	VB
6912	2912	38	omitted	omit	VBN
6912	2912	39	until	until	IN
6912	2912	40	the	the	DT
6912	2912	41	price	price	NN
6912	2912	42	of	of	IN
6912	2912	43	eggs	egg	NNS
6912	2912	44	is	be	VBZ
6912	2912	45	reasonable	reasonable	JJ
6912	2912	46	;	;	:
6912	2912	47	or	or	CC
6912	2912	48	the	the	DT
6912	2912	49	"	"	``
6912	2912	50	theory	theory	NN
6912	2912	51	"	"	''
6912	2912	52	concerning	concern	VBG
6912	2912	53	eggs	egg	NNS
6912	2912	54	and	and	CC
6912	2912	55	the	the	DT
6912	2912	56	experiment	experiment	NN
6912	2912	57	concerning	concern	VBG
6912	2912	58	the	the	DT
6912	2912	59	temperature	temperature	NN
6912	2912	60	of	of	IN
6912	2912	61	cooking	cook	VBG
6912	2912	62	protein	protein	NN
6912	2912	63	-	-	HYPH
6912	2912	64	rich	rich	JJ
6912	2912	65	foods	food	NNS
6912	2912	66	may	may	MD
6912	2912	67	be	be	VB
6912	2912	68	given	give	VBN
6912	2912	69	,	,	,
6912	2912	70	and	and	CC
6912	2912	71	the	the	DT
6912	2912	72	cooking	cooking	NN
6912	2912	73	of	of	IN
6912	2912	74	eggs	egg	NNS
6912	2912	75	take	take	VBP
6912	2912	76	place	place	NN
6912	2912	77	later	later	RB
6912	2912	78	in	in	IN
6912	2912	79	the	the	DT
6912	2912	80	year	year	NN
6912	2912	81	.	.	.
6912	2912	82	]	]	-RRB-
6912	2913	1	PROTEIN	PROTEIN	NNP
6912	2913	2	,	,	,
6912	2913	3	A	a	DT
6912	2913	4	BODY	BODY	NNP
6912	2913	5	-	-	HYPH
6912	2913	6	BUILDER	builder	NN
6912	2913	7	AND	and	CC
6912	2913	8	REPAIRER.--An	repairer.--an	NN
6912	2913	9	automobile	automobile	NN
6912	2913	10	requires	require	VBZ
6912	2913	11	not	not	RB
6912	2913	12	only	only	RB
6912	2913	13	fuels	fuel	NNS
6912	2913	14	for	for	IN
6912	2913	15	its	-PRON-	PRP$
6912	2913	16	use	use	NN
6912	2913	17	but	but	CC
6912	2913	18	occasional	occasional	JJ
6912	2913	19	repair	repair	NN
6912	2913	20	.	.	.
6912	2914	1	The	the	DT
6912	2914	2	body	body	NN
6912	2914	3	also	also	RB
6912	2914	4	needs	need	VBZ
6912	2914	5	not	not	RB
6912	2914	6	only	only	RB
6912	2914	7	fuel	fuel	NN
6912	2914	8	but	but	CC
6912	2914	9	building	building	NN
6912	2914	10	and	and	CC
6912	2914	11	repairing	repair	VBG
6912	2914	12	materials	material	NNS
6912	2914	13	.	.	.
6912	2915	1	The	the	DT
6912	2915	2	function	function	NN
6912	2915	3	of	of	IN
6912	2915	4	the	the	DT
6912	2915	5	fuel	fuel	NN
6912	2915	6	foods	food	NNS
6912	2915	7	considered	consider	VBN
6912	2915	8	thus	thus	RB
6912	2915	9	far	far	RB
6912	2915	10	is	be	VBZ
6912	2915	11	to	to	TO
6912	2915	12	give	give	VB
6912	2915	13	energy	energy	NN
6912	2915	14	to	to	IN
6912	2915	15	the	the	DT
6912	2915	16	body	body	NN
6912	2915	17	.	.	.
6912	2916	1	But	but	CC
6912	2916	2	there	there	EX
6912	2916	3	is	be	VBZ
6912	2916	4	another	another	DT
6912	2916	5	great	great	JJ
6912	2916	6	class	class	NN
6912	2916	7	of	of	IN
6912	2916	8	foods	food	NNS
6912	2916	9	,	,	,
6912	2916	10	or	or	CC
6912	2916	11	foodstuffs	foodstuff	NNS
6912	2916	12	--	--	:
6912	2916	13	those	those	DT
6912	2916	14	included	include	VBN
6912	2916	15	under	under	IN
6912	2916	16	the	the	DT
6912	2916	17	term	term	NN
6912	2916	18	_	_	NNP
6912	2916	19	protein_--that	protein_--that	IN
6912	2916	20	not	not	RB
6912	2916	21	only	only	RB
6912	2916	22	give	give	VBP
6912	2916	23	energy	energy	NN
6912	2916	24	to	to	IN
6912	2916	25	the	the	DT
6912	2916	26	body	body	NN
6912	2916	27	but	but	CC
6912	2916	28	also	also	RB
6912	2916	29	build	build	VB
6912	2916	30	up	up	RP
6912	2916	31	or	or	CC
6912	2916	32	promote	promote	VB
6912	2916	33	growth	growth	NN
6912	2916	34	and	and	CC
6912	2916	35	repair	repair	VB
6912	2916	36	it	-PRON-	PRP
6912	2916	37	or	or	CC
6912	2916	38	support	support	VB
6912	2916	39	life	life	NN
6912	2916	40	.	.	.
6912	2917	1	The	the	DT
6912	2917	2	process	process	NN
6912	2917	3	of	of	IN
6912	2917	4	building	build	VBG
6912	2917	5	and	and	CC
6912	2917	6	repairing	repairing	NN
6912	2917	7	takes	take	VBZ
6912	2917	8	place	place	NN
6912	2917	9	in	in	IN
6912	2917	10	the	the	DT
6912	2917	11	body	body	NN
6912	2917	12	cells	cell	NNS
6912	2917	13	.	.	.
6912	2918	1	Hence	hence	RB
6912	2918	2	the	the	DT
6912	2918	3	body	body	NN
6912	2918	4	differs	differ	VBZ
6912	2918	5	from	from	IN
6912	2918	6	an	an	DT
6912	2918	7	automobile	automobile	NN
6912	2918	8	in	in	IN
6912	2918	9	that	that	IN
6912	2918	10	it	-PRON-	PRP
6912	2918	11	possesses	possess	VBZ
6912	2918	12	the	the	DT
6912	2918	13	property	property	NN
6912	2918	14	of	of	IN
6912	2918	15	self	self	NN
6912	2918	16	-	-	HYPH
6912	2918	17	building	build	VBG
6912	2918	18	and	and	CC
6912	2918	19	repairing	repairing	NN
6912	2918	20	.	.	.
6912	2919	1	The	the	DT
6912	2919	2	child	child	NN
6912	2919	3	must	must	MD
6912	2919	4	have	have	VB
6912	2919	5	protein	protein	NN
6912	2919	6	food	food	NN
6912	2919	7	so	so	IN
6912	2919	8	that	that	IN
6912	2919	9	it	-PRON-	PRP
6912	2919	10	can	can	MD
6912	2919	11	grow	grow	VB
6912	2919	12	and	and	CC
6912	2919	13	live	live	VB
6912	2919	14	when	when	WRB
6912	2919	15	growth	growth	NN
6912	2919	16	is	be	VBZ
6912	2919	17	completed	complete	VBN
6912	2919	18	,	,	,
6912	2919	19	the	the	DT
6912	2919	20	adult	adult	NN
6912	2919	21	must	must	MD
6912	2919	22	have	have	VB
6912	2919	23	protein	protein	NN
6912	2919	24	food	food	NN
6912	2919	25	so	so	IN
6912	2919	26	that	that	IN
6912	2919	27	it	-PRON-	PRP
6912	2919	28	can	can	MD
6912	2919	29	live	live	VB
6912	2919	30	and	and	CC
6912	2919	31	maintain	maintain	VB
6912	2919	32	health	health	NN
6912	2919	33	.	.	.
6912	2920	1	The	the	DT
6912	2920	2	slightest	slight	JJS
6912	2920	3	using	using	NN
6912	2920	4	of	of	IN
6912	2920	5	the	the	DT
6912	2920	6	body	body	NN
6912	2920	7	causes	cause	VBZ
6912	2920	8	the	the	DT
6912	2920	9	wearing	wear	VBG
6912	2920	10	away	away	RB
6912	2920	11	of	of	IN
6912	2920	12	some	some	DT
6912	2920	13	of	of	IN
6912	2920	14	the	the	DT
6912	2920	15	tissues	tissue	NNS
6912	2920	16	,	,	,
6912	2920	17	hence	hence	RB
6912	2920	18	the	the	DT
6912	2920	19	importance	importance	NN
6912	2920	20	of	of	IN
6912	2920	21	food	food	NN
6912	2920	22	containing	contain	VBG
6912	2920	23	the	the	DT
6912	2920	24	foodstuff	foodstuff	NN
6912	2920	25	,	,	,
6912	2920	26	protein	protein	NN
6912	2920	27	.	.	.
6912	2921	1	Protein	protein	NN
6912	2921	2	is	be	VBZ
6912	2921	3	a	a	DT
6912	2921	4	very	very	RB
6912	2921	5	broad	broad	JJ
6912	2921	6	term	term	NN
6912	2921	7	,	,	,
6912	2921	8	including	include	VBG
6912	2921	9	many	many	JJ
6912	2921	10	different	different	JJ
6912	2921	11	materials	material	NNS
6912	2921	12	,	,	,
6912	2921	13	having	have	VBG
6912	2921	14	different	different	JJ
6912	2921	15	properties	property	NNS
6912	2921	16	.	.	.
6912	2922	1	Some	some	DT
6912	2922	2	proteins	protein	NNS
6912	2922	3	will	will	MD
6912	2922	4	promote	promote	VB
6912	2922	5	the	the	DT
6912	2922	6	growth	growth	NN
6912	2922	7	of	of	IN
6912	2922	8	the	the	DT
6912	2922	9	body	body	NN
6912	2922	10	and	and	CC
6912	2922	11	support	support	NN
6912	2922	12	life	life	NN
6912	2922	13	,	,	,
6912	2922	14	while	while	IN
6912	2922	15	others	other	NNS
6912	2922	16	are	be	VBP
6912	2922	17	growth	growth	NN
6912	2922	18	promoting	promote	VBG
6912	2922	19	but	but	CC
6912	2922	20	not	not	RB
6912	2922	21	life	life	NN
6912	2922	22	supporting	support	VBG
6912	2922	23	,	,	,
6912	2922	24	while	while	IN
6912	2922	25	still	still	RB
6912	2922	26	others	other	NNS
6912	2922	27	are	be	VBP
6912	2922	28	only	only	RB
6912	2922	29	life	life	NN
6912	2922	30	supporting	support	VBG
6912	2922	31	.	.	.
6912	2923	1	The	the	DT
6912	2923	2	first	first	JJ
6912	2923	3	type	type	NN
6912	2923	4	of	of	IN
6912	2923	5	protein	protein	NN
6912	2923	6	is	be	VBZ
6912	2923	7	sometimes	sometimes	RB
6912	2923	8	called	call	VBN
6912	2923	9	_	_	NNP
6912	2923	10	complete	complete	JJ
6912	2923	11	_	_	NNP
6912	2923	12	protein	protein	NN
6912	2923	13	,	,	,
6912	2923	14	while	while	IN
6912	2923	15	the	the	DT
6912	2923	16	two	two	CD
6912	2923	17	latter	latter	JJ
6912	2923	18	types	type	NNS
6912	2923	19	are	be	VBP
6912	2923	20	called	call	VBN
6912	2923	21	_	_	NNP
6912	2923	22	incomplete	incomplete	JJ
6912	2923	23	_	_	NNP
6912	2923	24	protein	protein	NN
6912	2923	25	.	.	.
6912	2924	1	In	in	IN
6912	2924	2	food	food	NN
6912	2924	3	study	study	NN
6912	2924	4	and	and	CC
6912	2924	5	meal	meal	NN
6912	2924	6	planning	planning	NN
6912	2924	7	,	,	,
6912	2924	8	it	-PRON-	PRP
6912	2924	9	is	be	VBZ
6912	2924	10	not	not	RB
6912	2924	11	sufficient	sufficient	JJ
6912	2924	12	to	to	TO
6912	2924	13	know	know	VB
6912	2924	14	that	that	IN
6912	2924	15	a	a	DT
6912	2924	16	food	food	NN
6912	2924	17	contains	contain	VBZ
6912	2924	18	protein	protein	NN
6912	2924	19	;	;	:
6912	2924	20	one	one	PRP
6912	2924	21	should	should	MD
6912	2924	22	know	know	VB
6912	2924	23	whether	whether	IN
6912	2924	24	the	the	DT
6912	2924	25	protein	protein	NN
6912	2924	26	is	be	VBZ
6912	2924	27	complete	complete	JJ
6912	2924	28	or	or	CC
6912	2924	29	incomplete	incomplete	JJ
6912	2924	30	.	.	.
6912	2925	1	The	the	DT
6912	2925	2	incomplete	incomplete	JJ
6912	2925	3	proteins	protein	NNS
6912	2925	4	need	need	VBP
6912	2925	5	to	to	TO
6912	2925	6	be	be	VB
6912	2925	7	supplemented	supplement	VBN
6912	2925	8	with	with	IN
6912	2925	9	other	other	JJ
6912	2925	10	foods	food	NNS
6912	2925	11	containing	contain	VBG
6912	2925	12	the	the	DT
6912	2925	13	lacking	lacking	JJ
6912	2925	14	type	type	NN
6912	2925	15	of	of	IN
6912	2925	16	protein	protein	NN
6912	2925	17	.	.	.
6912	2926	1	Milk	milk	NN
6912	2926	2	,	,	,
6912	2926	3	eggs	egg	NNS
6912	2926	4	,	,	,
6912	2926	5	cheese	cheese	NN
6912	2926	6	,	,	,
6912	2926	7	meat	meat	NN
6912	2926	8	,	,	,
6912	2926	9	and	and	CC
6912	2926	10	fish	fish	NN
6912	2926	11	contain	contain	VBP
6912	2926	12	complete	complete	JJ
6912	2926	13	proteins	protein	NNS
6912	2926	14	,	,	,
6912	2926	15	while	while	IN
6912	2926	16	beans	bean	NNS
6912	2926	17	,	,	,
6912	2926	18	peas	pea	NNS
6912	2926	19	,	,	,
6912	2926	20	gelatine	gelatine	NN
6912	2926	21	,	,	,
6912	2926	22	and	and	CC
6912	2926	23	certain	certain	JJ
6912	2926	24	cereals	cereal	NNS
6912	2926	25	contain	contain	VBP
6912	2926	26	incomplete	incomplete	JJ
6912	2926	27	proteins	protein	NNS
6912	2926	28	.	.	.
6912	2927	1	A	a	DT
6912	2927	2	consideration	consideration	NN
6912	2927	3	of	of	IN
6912	2927	4	eggs	egg	NNS
6912	2927	5	,	,	,
6912	2927	6	a	a	DT
6912	2927	7	food	food	NN
6912	2927	8	rich	rich	JJ
6912	2927	9	in	in	IN
6912	2927	10	complete	complete	JJ
6912	2927	11	protein	protein	NN
6912	2927	12	,	,	,
6912	2927	13	follows	follow	VBZ
6912	2927	14	:	:	:
6912	2927	15	EXPERIMENT	EXPERIMENT	NNP
6912	2927	16	37	37	CD
6912	2927	17	:	:	:
6912	2927	18	THE	the	DT
6912	2927	19	COAGULATION	COAGULATION	NNP
6912	2927	20	OF	of	IN
6912	2927	21	EGG	EGG	NNP
6912	2927	22	WHITE.--Put	WHITE.--Put	VBZ
6912	2927	23	the	the	DT
6912	2927	24	white	white	NN
6912	2927	25	of	of	IN
6912	2927	26	an	an	DT
6912	2927	27	egg	egg	NN
6912	2927	28	in	in	IN
6912	2927	29	a	a	DT
6912	2927	30	dish	dish	NN
6912	2927	31	and	and	CC
6912	2927	32	break	break	VB
6912	2927	33	the	the	DT
6912	2927	34	membranes	membrane	NNS
6912	2927	35	by	by	IN
6912	2927	36	cutting	cut	VBG
6912	2927	37	with	with	IN
6912	2927	38	a	a	DT
6912	2927	39	pair	pair	NN
6912	2927	40	of	of	IN
6912	2927	41	scissors	scissor	NNS
6912	2927	42	.	.	.
6912	2928	1	Then	then	RB
6912	2928	2	place	place	VB
6912	2928	3	a	a	DT
6912	2928	4	small	small	JJ
6912	2928	5	quantity	quantity	NN
6912	2928	6	of	of	IN
6912	2928	7	the	the	DT
6912	2928	8	white	white	NN
6912	2928	9	of	of	IN
6912	2928	10	egg	egg	NN
6912	2928	11	in	in	IN
6912	2928	12	a	a	DT
6912	2928	13	test	test	NN
6912	2928	14	tube	tube	NN
6912	2928	15	.	.	.
6912	2929	1	Apply	apply	VB
6912	2929	2	heat	heat	NN
6912	2929	3	.	.	.
6912	2930	1	Into	into	IN
6912	2930	2	what	what	WDT
6912	2930	3	form	form	NN
6912	2930	4	is	be	VBZ
6912	2930	5	the	the	DT
6912	2930	6	liquid	liquid	JJ
6912	2930	7	egg	egg	NN
6912	2930	8	white	white	NNP
6912	2930	9	changed	change	VBN
6912	2930	10	by	by	IN
6912	2930	11	heat	heat	NN
6912	2930	12	?	?	.
6912	2931	1	When	when	WRB
6912	2931	2	eggs	egg	NNS
6912	2931	3	are	be	VBP
6912	2931	4	cooked	cook	VBN
6912	2931	5	,	,	,
6912	2931	6	the	the	DT
6912	2931	7	protein	protein	NN
6912	2931	8	in	in	IN
6912	2931	9	the	the	DT
6912	2931	10	white	white	NNP
6912	2931	11	called	call	VBN
6912	2931	12	_	_	NNP
6912	2931	13	albumin	albumin	NNP
6912	2931	14	_	_	NNP
6912	2931	15	stiffens	stiffen	NNS
6912	2931	16	or	or	CC
6912	2931	17	_	_	NNP
6912	2931	18	coagulates	coagulate	NNS
6912	2931	19	_	_	NNP
6912	2931	20	.	.	.
6912	2932	1	The	the	DT
6912	2932	2	yolk	yolk	NN
6912	2932	3	also	also	RB
6912	2932	4	contains	contain	VBZ
6912	2932	5	a	a	DT
6912	2932	6	kind	kind	NN
6912	2932	7	of	of	IN
6912	2932	8	protein	protein	NN
6912	2932	9	which	which	WDT
6912	2932	10	coagulates	coagulate	VBZ
6912	2932	11	when	when	WRB
6912	2932	12	heated	heat	VBN
6912	2932	13	.	.	.
6912	2933	1	EXPERIMENT	EXPERIMENT	NNP
6912	2933	2	38	38	CD
6912	2933	3	:	:	:
6912	2933	4	THE	the	DT
6912	2933	5	SOLUBILITY	SOLUBILITY	NNP
6912	2933	6	OF	of	IN
6912	2933	7	ALBUMIN.--Put	ALBUMIN.--Put	VBZ
6912	2933	8	a	a	DT
6912	2933	9	small	small	JJ
6912	2933	10	portion	portion	NN
6912	2933	11	of	of	IN
6912	2933	12	the	the	DT
6912	2933	13	broken	broken	JJ
6912	2933	14	egg	egg	NN
6912	2933	15	white	white	JJ
6912	2933	16	in	in	IN
6912	2933	17	a	a	DT
6912	2933	18	test	test	NN
6912	2933	19	tube	tube	NN
6912	2933	20	.	.	.
6912	2934	1	Half	half	DT
6912	2934	2	fill	fill	VB
6912	2934	3	the	the	DT
6912	2934	4	tube	tube	NN
6912	2934	5	with	with	IN
6912	2934	6	cold	cold	JJ
6912	2934	7	water	water	NN
6912	2934	8	.	.	.
6912	2935	1	Then	then	RB
6912	2935	2	turn	turn	VB
6912	2935	3	the	the	DT
6912	2935	4	contents	content	NNS
6912	2935	5	of	of	IN
6912	2935	6	the	the	DT
6912	2935	7	tube	tube	NN
6912	2935	8	on	on	RP
6912	2935	9	to	to	IN
6912	2935	10	a	a	DT
6912	2935	11	folded	fold	VBN
6912	2935	12	filter	filter	NN
6912	2935	13	paper	paper	NN
6912	2935	14	,	,	,
6912	2935	15	and	and	CC
6912	2935	16	catch	catch	VB
6912	2935	17	the	the	DT
6912	2935	18	filtrate	filtrate	JJ
6912	2935	19	in	in	IN
6912	2935	20	another	another	DT
6912	2935	21	test	test	NN
6912	2935	22	tube	tube	NN
6912	2935	23	.	.	.
6912	2936	1	Are	be	VBP
6912	2936	2	the	the	DT
6912	2936	3	contents	content	NNS
6912	2936	4	of	of	IN
6912	2936	5	the	the	DT
6912	2936	6	tube	tube	NN
6912	2936	7	clear	clear	JJ
6912	2936	8	?	?	.
6912	2937	1	Apply	apply	VB
6912	2937	2	heat	heat	NN
6912	2937	3	to	to	IN
6912	2937	4	the	the	DT
6912	2937	5	filtrate	filtrate	JJ
6912	2937	6	.	.	.
6912	2938	1	What	what	WP
6912	2938	2	happens	happen	VBZ
6912	2938	3	?	?	.
6912	2939	1	Does	do	VBZ
6912	2939	2	this	this	DT
6912	2939	3	prove	prove	VB
6912	2939	4	that	that	DT
6912	2939	5	egg	egg	NNP
6912	2939	6	albumin	albumin	NNP
6912	2939	7	was	be	VBD
6912	2939	8	dissolved	dissolve	VBN
6912	2939	9	in	in	IN
6912	2939	10	the	the	DT
6912	2939	11	water	water	NN
6912	2939	12	before	before	IN
6912	2939	13	applying	apply	VBG
6912	2939	14	heat	heat	NN
6912	2939	15	to	to	IN
6912	2939	16	the	the	DT
6912	2939	17	contents	content	NNS
6912	2939	18	of	of	IN
6912	2939	19	the	the	DT
6912	2939	20	tube	tube	NN
6912	2939	21	?	?	.
6912	2940	1	Explain	explain	VB
6912	2940	2	.	.	.
6912	2941	1	EXPERIMENT	EXPERIMENT	NNP
6912	2941	2	39	39	CD
6912	2941	3	:	:	:
6912	2941	4	TEMPERATURE	temperature	NN
6912	2941	5	AT	at	IN
6912	2941	6	WHICH	which	WDT
6912	2941	7	EGGS	EGGS	NNP
6912	2941	8	COAGULATE.--Place	COAGULATE.--Place	NNP
6912	2941	9	a	a	DT
6912	2941	10	teaspoonful	teaspoonful	NN
6912	2941	11	of	of	IN
6912	2941	12	white	white	NN
6912	2941	13	of	of	IN
6912	2941	14	egg	egg	NN
6912	2941	15	in	in	IN
6912	2941	16	a	a	DT
6912	2941	17	test	test	NN
6912	2941	18	tube	tube	NN
6912	2941	19	.	.	.
6912	2942	1	Insert	insert	VB
6912	2942	2	a	a	DT
6912	2942	3	thermometer	thermometer	NN
6912	2942	4	in	in	IN
6912	2942	5	the	the	DT
6912	2942	6	test	test	NN
6912	2942	7	tube	tube	NN
6912	2942	8	and	and	CC
6912	2942	9	place	place	VB
6912	2942	10	the	the	DT
6912	2942	11	test	test	NN
6912	2942	12	tube	tube	NN
6912	2942	13	in	in	IN
6912	2942	14	a	a	DT
6912	2942	15	beaker	beaker	NN
6912	2942	16	of	of	IN
6912	2942	17	water	water	NN
6912	2942	18	(	(	-LRB-
6912	2942	19	see	see	VB
6912	2942	20	Figure	Figure	NNP
6912	2942	21	39	39	CD
6912	2942	22	)	)	-RRB-
6912	2942	23	.	.	.
6912	2943	1	Heat	heat	VB
6912	2943	2	the	the	DT
6912	2943	3	water	water	NN
6912	2943	4	_	_	NNP
6912	2943	5	gradually	gradually	RB
6912	2943	6	_	_	NNP
6912	2943	7	.	.	.
6912	2944	1	Note	note	VB
6912	2944	2	and	and	CC
6912	2944	3	record	record	NN
6912	2944	4	:	:	:
6912	2944	5	(	(	-LRB-
6912	2944	6	_	_	NNP
6912	2944	7	a	a	DT
6912	2944	8	_	_	NNP
6912	2944	9	)	)	-RRB-
6912	2944	10	Temperature	temperature	NN
6912	2944	11	at	at	IN
6912	2944	12	which	which	WDT
6912	2944	13	coagulation	coagulation	NN
6912	2944	14	first	first	RB
6912	2944	15	appears	appear	VBZ
6912	2944	16	.	.	.
6912	2945	1	(	(	-LRB-
6912	2945	2	_	_	NNP
6912	2945	3	b	b	NNP
6912	2945	4	_	_	NNP
6912	2945	5	)	)	-RRB-
6912	2945	6	Temperature	temperature	NN
6912	2945	7	at	at	IN
6912	2945	8	which	which	WDT
6912	2945	9	the	the	DT
6912	2945	10	egg	egg	NN
6912	2945	11	white	white	NNP
6912	2945	12	is	be	VBZ
6912	2945	13	entirely	entirely	RB
6912	2945	14	coagulated	coagulate	VBN
6912	2945	15	.	.	.
6912	2946	1	Has	have	VBZ
6912	2946	2	the	the	DT
6912	2946	3	water	water	NN
6912	2946	4	reached	reach	VBD
6912	2946	5	the	the	DT
6912	2946	6	boiling	boiling	NN
6912	2946	7	point	point	NN
6912	2946	8	when	when	WRB
6912	2946	9	the	the	DT
6912	2946	10	egg	egg	NN
6912	2946	11	white	white	NNP
6912	2946	12	has	have	VBZ
6912	2946	13	entirely	entirely	RB
6912	2946	14	coagulated	coagulate	VBN
6912	2946	15	?	?	.
6912	2947	1	What	what	WDT
6912	2947	2	application	application	NN
6912	2947	3	can	can	MD
6912	2947	4	you	-PRON-	PRP
6912	2947	5	draw	draw	VB
6912	2947	6	from	from	IN
6912	2947	7	this	this	DT
6912	2947	8	as	as	IN
6912	2947	9	to	to	IN
6912	2947	10	the	the	DT
6912	2947	11	temperature	temperature	NN
6912	2947	12	of	of	IN
6912	2947	13	the	the	DT
6912	2947	14	water	water	NN
6912	2947	15	in	in	IN
6912	2947	16	which	which	WDT
6912	2947	17	eggs	egg	NNS
6912	2947	18	may	may	MD
6912	2947	19	be	be	VB
6912	2947	20	cooked	cook	VBN
6912	2947	21	?	?	.
6912	2948	1	EXPERIMENT	EXPERIMENT	NNP
6912	2948	2	40	40	CD
6912	2948	3	:	:	:
6912	2948	4	COMPARISON	comparison	NN
6912	2948	5	OF	of	IN
6912	2948	6	COOKED	COOKED	NNP
6912	2948	7	AND	and	CC
6912	2948	8	BOILED	BOILED	NNP
6912	2948	9	EGGS.--Remove	EGGS.--Remove	NNP
6912	2948	10	_	_	NNP
6912	2948	11	at	at	IN
6912	2948	12	once	once	RB
6912	2948	13	_	_	NNP
6912	2948	14	about	about	IN
6912	2948	15	half	half	NN
6912	2948	16	of	of	IN
6912	2948	17	the	the	DT
6912	2948	18	coagulated	coagulate	VBN
6912	2948	19	egg	egg	NN
6912	2948	20	from	from	IN
6912	2948	21	the	the	DT
6912	2948	22	test	test	NN
6912	2948	23	tube	tube	NN
6912	2948	24	of	of	IN
6912	2948	25	Experiment	Experiment	NNP
6912	2948	26	39	39	CD
6912	2948	27	.	.	.
6912	2949	1	Examine	examine	VB
6912	2949	2	it	-PRON-	PRP
6912	2949	3	and	and	CC
6912	2949	4	press	press	VB
6912	2949	5	it	-PRON-	PRP
6912	2949	6	between	between	IN
6912	2949	7	the	the	DT
6912	2949	8	fingers	finger	NNS
6912	2949	9	.	.	.
6912	2950	1	Continue	continue	VB
6912	2950	2	to	to	TO
6912	2950	3	heat	heat	VB
6912	2950	4	the	the	DT
6912	2950	5	remainder	remainder	NN
6912	2950	6	of	of	IN
6912	2950	7	the	the	DT
6912	2950	8	egg	egg	NN
6912	2950	9	in	in	IN
6912	2950	10	the	the	DT
6912	2950	11	test	test	NN
6912	2950	12	tube	tube	NN
6912	2950	13	,	,	,
6912	2950	14	allowing	allow	VBG
6912	2950	15	the	the	DT
6912	2950	16	water	water	NN
6912	2950	17	to	to	TO
6912	2950	18	boil	boil	VB
6912	2950	19	a	a	DT
6912	2950	20	few	few	JJ
6912	2950	21	minutes	minute	NNS
6912	2950	22	.	.	.
6912	2951	1	Then	then	RB
6912	2951	2	remove	remove	VB
6912	2951	3	the	the	DT
6912	2951	4	egg	egg	NN
6912	2951	5	,	,	,
6912	2951	6	examine	examine	VB
6912	2951	7	it	-PRON-	PRP
6912	2951	8	,	,	,
6912	2951	9	and	and	CC
6912	2951	10	press	press	VB
6912	2951	11	it	-PRON-	PRP
6912	2951	12	between	between	IN
6912	2951	13	the	the	DT
6912	2951	14	fingers	finger	NNS
6912	2951	15	.	.	.
6912	2952	1	Compare	compare	VB
6912	2952	2	it	-PRON-	PRP
6912	2952	3	with	with	IN
6912	2952	4	the	the	DT
6912	2952	5	egg	egg	NN
6912	2952	6	cooked	cook	VBN
6912	2952	7	below	below	IN
6912	2952	8	the	the	DT
6912	2952	9	boiling	boiling	NN
6912	2952	10	point	point	NN
6912	2952	11	of	of	IN
6912	2952	12	water	water	NN
6912	2952	13	.	.	.
6912	2953	1	Which	which	WDT
6912	2953	2	is	be	VBZ
6912	2953	3	more	more	RBR
6912	2953	4	tender	tender	JJ
6912	2953	5	?	?	.
6912	2954	1	Which	which	WDT
6912	2954	2	breaks	break	VBZ
6912	2954	3	more	more	RBR
6912	2954	4	easily	easily	RB
6912	2954	5	?	?	.
6912	2955	1	Which	which	WDT
6912	2955	2	do	do	VBP
6912	2955	3	you	-PRON-	PRP
6912	2955	4	consider	consider	VB
6912	2955	5	more	more	RBR
6912	2955	6	palatable	palatable	JJ
6912	2955	7	?	?	.
6912	2956	1	What	what	WDT
6912	2956	2	conclusion	conclusion	NN
6912	2956	3	can	can	MD
6912	2956	4	you	-PRON-	PRP
6912	2956	5	draw	draw	VB
6912	2956	6	concerning	concern	VBG
6912	2956	7	the	the	DT
6912	2956	8	temperature	temperature	NN
6912	2956	9	at	at	IN
6912	2956	10	which	which	WDT
6912	2956	11	eggs	egg	NNS
6912	2956	12	should	should	MD
6912	2956	13	be	be	VB
6912	2956	14	cooked	cook	VBN
6912	2956	15	to	to	TO
6912	2956	16	make	make	VB
6912	2956	17	them	-PRON-	PRP
6912	2956	18	most	most	RBS
6912	2956	19	tender	tender	JJ
6912	2956	20	and	and	CC
6912	2956	21	palatable	palatable	JJ
6912	2956	22	?	?	.
6912	2957	1	DIGESTIBILITY	DIGESTIBILITY	NNP
6912	2957	2	AND	and	CC
6912	2957	3	PALATABILITY	PALATABILITY	NNS
6912	2957	4	OF	of	IN
6912	2957	5	EGGS.--The	eggs.--the	JJ
6912	2957	6	experiments	experiment	NNS
6912	2957	7	of	of	IN
6912	2957	8	this	this	DT
6912	2957	9	lesson	lesson	NN
6912	2957	10	show	show	NN
6912	2957	11	that	that	WDT
6912	2957	12	eggs	egg	NNS
6912	2957	13	cooked	cook	VBN
6912	2957	14	at	at	IN
6912	2957	15	simmering	simmer	VBG
6912	2957	16	temperature	temperature	NN
6912	2957	17	are	be	VBP
6912	2957	18	more	more	RBR
6912	2957	19	tender	tender	JJ
6912	2957	20	than	than	IN
6912	2957	21	those	those	DT
6912	2957	22	cooked	cook	VBN
6912	2957	23	at	at	IN
6912	2957	24	boiling	boil	VBG
6912	2957	25	temperature	temperature	NN
6912	2957	26	.	.	.
6912	2958	1	The	the	DT
6912	2958	2	question	question	NN
6912	2958	3	may	may	MD
6912	2958	4	arise	arise	VB
6912	2958	5	,	,	,
6912	2958	6	is	be	VBZ
6912	2958	7	the	the	DT
6912	2958	8	tender	tender	JJ
6912	2958	9	egg	egg	NN
6912	2958	10	more	more	RBR
6912	2958	11	wholesome	wholesome	JJ
6912	2958	12	than	than	IN
6912	2958	13	the	the	DT
6912	2958	14	tough	tough	JJ
6912	2958	15	egg	egg	NN
6912	2958	16	?	?	.
6912	2959	1	It	-PRON-	PRP
6912	2959	2	is	be	VBZ
6912	2959	3	true	true	JJ
6912	2959	4	that	that	IN
6912	2959	5	eggs	egg	NNS
6912	2959	6	cooked	cook	VBN
6912	2959	7	below	below	IN
6912	2959	8	the	the	DT
6912	2959	9	boiling	boiling	NN
6912	2959	10	temperature	temperature	NN
6912	2959	11	will	will	MD
6912	2959	12	digest	digest	VB
6912	2959	13	in	in	IN
6912	2959	14	a	a	DT
6912	2959	15	little	little	JJ
6912	2959	16	less	less	JJR
6912	2959	17	time	time	NN
6912	2959	18	than	than	IN
6912	2959	19	those	those	DT
6912	2959	20	cooked	cook	VBN
6912	2959	21	in	in	IN
6912	2959	22	boiling	boiling	NN
6912	2959	23	water	water	NN
6912	2959	24	.	.	.
6912	2960	1	Since	since	IN
6912	2960	2	,	,	,
6912	2960	3	however	however	RB
6912	2960	4	,	,	,
6912	2960	5	the	the	DT
6912	2960	6	tougher	tough	JJR
6912	2960	7	egg	egg	NN
6912	2960	8	is	be	VBZ
6912	2960	9	as	as	RB
6912	2960	10	completely	completely	RB
6912	2960	11	digested	digest	VBN
6912	2960	12	as	as	IN
6912	2960	13	the	the	DT
6912	2960	14	more	more	RBR
6912	2960	15	tender	tender	NN
6912	2960	16	,	,	,
6912	2960	17	the	the	DT
6912	2960	18	difference	difference	NN
6912	2960	19	in	in	IN
6912	2960	20	the	the	DT
6912	2960	21	time	time	NN
6912	2960	22	of	of	IN
6912	2960	23	digestion	digestion	NN
6912	2960	24	is	be	VBZ
6912	2960	25	a	a	DT
6912	2960	26	matter	matter	NN
6912	2960	27	of	of	IN
6912	2960	28	little	little	JJ
6912	2960	29	importance	importance	NN
6912	2960	30	.	.	.
6912	2961	1	[	[	-LRB-
6912	2961	2	Illustration	illustration	NN
6912	2961	3	:	:	:
6912	2961	4	FIGURE	FIGURE	NNP
6912	2961	5	39.--APPARATUS	39.--apparatu	NNS
6912	2961	6	TO	to	TO
6912	2961	7	DETERMINE	DETERMINE	NNP
6912	2961	8	THE	the	DT
6912	2961	9	TEMPERATURE	temperature	NN
6912	2961	10	AT	at	IN
6912	2961	11	WHICH	which	WDT
6912	2961	12	EGGS	EGGS	NNP
6912	2961	13	COAGULATE	COAGULATE	NNP
6912	2961	14	.	.	.
6912	2961	15	]	]	-RRB-
6912	2962	1	But	but	CC
6912	2962	2	even	even	RB
6912	2962	3	though	though	IN
6912	2962	4	the	the	DT
6912	2962	5	difference	difference	NN
6912	2962	6	in	in	IN
6912	2962	7	digestion	digestion	NN
6912	2962	8	is	be	VBZ
6912	2962	9	not	not	RB
6912	2962	10	considered	consider	VBN
6912	2962	11	,	,	,
6912	2962	12	the	the	DT
6912	2962	13	difference	difference	NN
6912	2962	14	in	in	IN
6912	2962	15	_	_	NNP
6912	2962	16	palatability	palatability	NN
6912	2962	17	_	_	NNP
6912	2962	18	is	be	VBZ
6912	2962	19	worth	worth	JJ
6912	2962	20	some	some	DT
6912	2962	21	attention	attention	NN
6912	2962	22	.	.	.
6912	2963	1	If	if	IN
6912	2963	2	soft	soft	RB
6912	2963	3	-	-	HYPH
6912	2963	4	cooked	cooked	JJ
6912	2963	5	and	and	CC
6912	2963	6	soft	soft	RB
6912	2963	7	-	-	HYPH
6912	2963	8	boiled	boil	VBN
6912	2963	9	eggs	egg	NNS
6912	2963	10	are	be	VBP
6912	2963	11	compared	compare	VBN
6912	2963	12	,	,	,
6912	2963	13	the	the	DT
6912	2963	14	soft	soft	RB
6912	2963	15	-	-	HYPH
6912	2963	16	cooked	cooked	JJ
6912	2963	17	will	will	MD
6912	2963	18	be	be	VB
6912	2963	19	found	find	VBN
6912	2963	20	to	to	TO
6912	2963	21	be	be	VB
6912	2963	22	much	much	RB
6912	2963	23	more	more	RBR
6912	2963	24	uniformly	uniformly	RB
6912	2963	25	cooked	cook	VBN
6912	2963	26	.	.	.
6912	2964	1	The	the	DT
6912	2964	2	white	white	NN
6912	2964	3	of	of	IN
6912	2964	4	a	a	DT
6912	2964	5	soft	soft	RB
6912	2964	6	-	-	HYPH
6912	2964	7	boiled	boil	VBN
6912	2964	8	egg	egg	NN
6912	2964	9	may	may	MD
6912	2964	10	be	be	VB
6912	2964	11	firm	firm	JJ
6912	2964	12	,	,	,
6912	2964	13	while	while	IN
6912	2964	14	its	-PRON-	PRP$
6912	2964	15	yolk	yolk	NN
6912	2964	16	is	be	VBZ
6912	2964	17	very	very	RB
6912	2964	18	soft	soft	JJ
6912	2964	19	or	or	CC
6912	2964	20	the	the	DT
6912	2964	21	white	white	NNP
6912	2964	22	may	may	MD
6912	2964	23	be	be	VB
6912	2964	24	soft	soft	JJ
6912	2964	25	while	while	IN
6912	2964	26	its	-PRON-	PRP$
6912	2964	27	yolk	yolk	NN
6912	2964	28	is	be	VBZ
6912	2964	29	raw	raw	JJ
6912	2964	30	.	.	.
6912	2965	1	STRUCTURE	STRUCTURE	NNP
6912	2965	2	OF	of	IN
6912	2965	3	EGGS.--A	EGGS.--A	NNP
6912	2965	4	hen	hen	NN
6912	2965	5	's	's	POS
6912	2965	6	egg	egg	NN
6912	2965	7	consists	consist	VBZ
6912	2965	8	of	of	IN
6912	2965	9	shell	shell	NNP
6912	2965	10	,	,	,
6912	2965	11	membrane	membrane	NN
6912	2965	12	,	,	,
6912	2965	13	white	white	JJ
6912	2965	14	,	,	,
6912	2965	15	yolk	yolk	NN
6912	2965	16	,	,	,
6912	2965	17	and	and	CC
6912	2965	18	the	the	DT
6912	2965	19	little	little	JJ
6912	2965	20	mass	mass	NN
6912	2965	21	in	in	IN
6912	2965	22	the	the	DT
6912	2965	23	yolk	yolk	NN
6912	2965	24	called	call	VBN
6912	2965	25	the	the	DT
6912	2965	26	embryo	embryo	NN
6912	2965	27	,	,	,
6912	2965	28	from	from	IN
6912	2965	29	which	which	WDT
6912	2965	30	the	the	DT
6912	2965	31	young	young	JJ
6912	2965	32	chicken	chicken	NN
6912	2965	33	grows	grow	VBZ
6912	2965	34	.	.	.
6912	2966	1	The	the	DT
6912	2966	2	yolk	yolk	NN
6912	2966	3	is	be	VBZ
6912	2966	4	kept	keep	VBN
6912	2966	5	in	in	IN
6912	2966	6	place	place	NN
6912	2966	7	by	by	IN
6912	2966	8	two	two	CD
6912	2966	9	twisted	twisted	JJ
6912	2966	10	cords	cord	NNS
6912	2966	11	of	of	IN
6912	2966	12	white	white	JJ
6912	2966	13	membrane	membrane	NN
6912	2966	14	.	.	.
6912	2967	1	This	this	DT
6912	2967	2	membrane	membrane	NN
6912	2967	3	is	be	VBZ
6912	2967	4	the	the	DT
6912	2967	5	first	first	JJ
6912	2967	6	part	part	NN
6912	2967	7	to	to	TO
6912	2967	8	disappear	disappear	VB
6912	2967	9	when	when	WRB
6912	2967	10	the	the	DT
6912	2967	11	egg	egg	NN
6912	2967	12	begins	begin	VBZ
6912	2967	13	to	to	TO
6912	2967	14	spoil	spoil	VB
6912	2967	15	.	.	.
6912	2968	1	CARE	care	VB
6912	2968	2	AND	and	CC
6912	2968	3	USE	use	NN
6912	2968	4	OF	of	IN
6912	2968	5	EGGS.--(_a	EGGS.--(_a	NNP
6912	2968	6	_	_	NNP
6912	2968	7	)	)	-RRB-
6912	2968	8	Wash	wash	VB
6912	2968	9	eggs	egg	NNS
6912	2968	10	just	just	RB
6912	2968	11	before	before	IN
6912	2968	12	using	use	VBG
6912	2968	13	.	.	.
6912	2969	1	[	[	-LRB-
6912	2969	2	Footnote	footnote	NN
6912	2969	3	45	45	CD
6912	2969	4	:	:	:
6912	2969	5	Washing	washing	NN
6912	2969	6	removes	remove	VBZ
6912	2969	7	a	a	DT
6912	2969	8	coating	coating	NN
6912	2969	9	on	on	IN
6912	2969	10	egg	egg	NN
6912	2969	11	-	-	HYPH
6912	2969	12	shells	shell	NNS
6912	2969	13	.	.	.
6912	2970	1	This	this	DT
6912	2970	2	coating	coating	NN
6912	2970	3	prevents	prevent	VBZ
6912	2970	4	the	the	DT
6912	2970	5	entrance	entrance	NN
6912	2970	6	of	of	IN
6912	2970	7	microorganisms	microorganism	NNS
6912	2970	8	.	.	.
6912	2971	1	Hence	hence	RB
6912	2971	2	eggs	egg	NNS
6912	2971	3	should	should	MD
6912	2971	4	not	not	RB
6912	2971	5	be	be	VB
6912	2971	6	washed	wash	VBN
6912	2971	7	until	until	IN
6912	2971	8	they	-PRON-	PRP
6912	2971	9	are	be	VBP
6912	2971	10	to	to	TO
6912	2971	11	be	be	VB
6912	2971	12	used	use	VBN
6912	2971	13	.	.	.
6912	2971	14	]	]	-RRB-
6912	2972	1	The	the	DT
6912	2972	2	shells	shell	NNS
6912	2972	3	may	may	MD
6912	2972	4	be	be	VB
6912	2972	5	used	use	VBN
6912	2972	6	for	for	IN
6912	2972	7	clearing	clear	VBG
6912	2972	8	coffee	coffee	NN
6912	2972	9	.	.	.
6912	2973	1	(	(	-LRB-
6912	2973	2	_	_	NNP
6912	2973	3	b	b	NNP
6912	2973	4	_	_	NNP
6912	2973	5	)	)	-RRB-
6912	2973	6	Keep	keep	VB
6912	2973	7	eggs	egg	NNS
6912	2973	8	in	in	IN
6912	2973	9	a	a	DT
6912	2973	10	cool	cool	JJ
6912	2973	11	place	place	NN
6912	2973	12	.	.	.
6912	2974	1	(	(	-LRB-
6912	2974	2	_	_	NNP
6912	2974	3	c	c	NNP
6912	2974	4	_	_	NNP
6912	2974	5	)	)	-RRB-
6912	2974	6	The	the	DT
6912	2974	7	unbroken	unbroken	JJ
6912	2974	8	yolk	yolk	NN
6912	2974	9	of	of	IN
6912	2974	10	an	an	DT
6912	2974	11	egg	egg	NN
6912	2974	12	may	may	MD
6912	2974	13	be	be	VB
6912	2974	14	kept	keep	VBN
6912	2974	15	from	from	IN
6912	2974	16	hardening	harden	VBG
6912	2974	17	by	by	IN
6912	2974	18	covering	cover	VBG
6912	2974	19	with	with	IN
6912	2974	20	cold	cold	JJ
6912	2974	21	water	water	NN
6912	2974	22	.	.	.
6912	2975	1	(	(	-LRB-
6912	2975	2	_	_	NNP
6912	2975	3	d	d	NNP
6912	2975	4	_	_	NNP
6912	2975	5	)	)	-RRB-
6912	2975	6	All	all	DT
6912	2975	7	protein	protein	NN
6912	2975	8	-	-	HYPH
6912	2975	9	rich	rich	JJ
6912	2975	10	foods	food	NNS
6912	2975	11	contain	contain	VBP
6912	2975	12	substances	substance	NNS
6912	2975	13	which	which	WDT
6912	2975	14	spoil	spoil	VBP
6912	2975	15	or	or	CC
6912	2975	16	decompose	decompose	VBP
6912	2975	17	readily	readily	RB
6912	2975	18	.	.	.
6912	2976	1	The	the	DT
6912	2976	2	egg	egg	NN
6912	2976	3	loses	lose	VBZ
6912	2976	4	water	water	NN
6912	2976	5	by	by	IN
6912	2976	6	evaporation	evaporation	NN
6912	2976	7	through	through	IN
6912	2976	8	the	the	DT
6912	2976	9	pores	pore	NNS
6912	2976	10	in	in	IN
6912	2976	11	the	the	DT
6912	2976	12	shell	shell	NN
6912	2976	13	;	;	:
6912	2976	14	air	air	NN
6912	2976	15	enters	enter	VBZ
6912	2976	16	to	to	TO
6912	2976	17	take	take	VB
6912	2976	18	the	the	DT
6912	2976	19	place	place	NN
6912	2976	20	of	of	IN
6912	2976	21	this	this	DT
6912	2976	22	and	and	CC
6912	2976	23	since	since	IN
6912	2976	24	the	the	DT
6912	2976	25	air	air	NN
6912	2976	26	contains	contain	VBZ
6912	2976	27	microorganisms	microorganism	NNS
6912	2976	28	,	,	,
6912	2976	29	the	the	DT
6912	2976	30	egg	egg	NN
6912	2976	31	spoils	spoil	VBZ
6912	2976	32	.	.	.
6912	2977	1	Eggs	egg	NNS
6912	2977	2	may	may	MD
6912	2977	3	be	be	VB
6912	2977	4	kept	keep	VBN
6912	2977	5	fresh	fresh	JJ
6912	2977	6	by	by	IN
6912	2977	7	keeping	keep	VBG
6912	2977	8	air	air	NN
6912	2977	9	out	out	IN
6912	2977	10	of	of	IN
6912	2977	11	them	-PRON-	PRP
6912	2977	12	.	.	.
6912	2978	1	They	-PRON-	PRP
6912	2978	2	may	may	MD
6912	2978	3	be	be	VB
6912	2978	4	preserved	preserve	VBN
6912	2978	5	by	by	IN
6912	2978	6	packing	pack	VBG
6912	2978	7	them	-PRON-	PRP
6912	2978	8	,	,	,
6912	2978	9	small	small	JJ
6912	2978	10	end	end	NN
6912	2978	11	down	down	RP
6912	2978	12	,	,	,
6912	2978	13	in	in	IN
6912	2978	14	bran	bran	NN
6912	2978	15	,	,	,
6912	2978	16	sawdust	sawdust	NNP
6912	2978	17	,	,	,
6912	2978	18	or	or	CC
6912	2978	19	sand	sand	NN
6912	2978	20	;	;	:
6912	2978	21	by	by	IN
6912	2978	22	immersing	immerse	VBG
6912	2978	23	them	-PRON-	PRP
6912	2978	24	in	in	IN
6912	2978	25	water	water	NN
6912	2978	26	-	-	HYPH
6912	2978	27	glass	glass	NN
6912	2978	28	.	.	.
6912	2979	1	(	(	-LRB-
6912	2979	2	_	_	NNP
6912	2979	3	e	e	NNP
6912	2979	4	_	_	NNP
6912	2979	5	)	)	-RRB-
6912	2979	6	When	when	WRB
6912	2979	7	using	use	VBG
6912	2979	8	several	several	JJ
6912	2979	9	eggs	egg	NNS
6912	2979	10	,	,	,
6912	2979	11	if	if	IN
6912	2979	12	not	not	RB
6912	2979	13	sure	sure	JJ
6912	2979	14	of	of	IN
6912	2979	15	their	-PRON-	PRP$
6912	2979	16	freshness	freshness	NN
6912	2979	17	,	,	,
6912	2979	18	break	break	VB
6912	2979	19	each	each	DT
6912	2979	20	separately	separately	RB
6912	2979	21	into	into	IN
6912	2979	22	a	a	DT
6912	2979	23	saucer	saucer	NN
6912	2979	24	and	and	CC
6912	2979	25	examine	examine	VB
6912	2979	26	before	before	IN
6912	2979	27	adding	add	VBG
6912	2979	28	to	to	IN
6912	2979	29	the	the	DT
6912	2979	30	rest	rest	NN
6912	2979	31	.	.	.
6912	2980	1	(	(	-LRB-
6912	2980	2	_	_	NNP
6912	2980	3	f	f	NNP
6912	2980	4	_	_	NNP
6912	2980	5	)	)	-RRB-
6912	2980	6	When	when	WRB
6912	2980	7	using	use	VBG
6912	2980	8	a	a	DT
6912	2980	9	number	number	NN
6912	2980	10	of	of	IN
6912	2980	11	eggs	egg	NNS
6912	2980	12	,	,	,
6912	2980	13	it	-PRON-	PRP
6912	2980	14	is	be	VBZ
6912	2980	15	well	well	JJ
6912	2980	16	to	to	TO
6912	2980	17	scrape	scrape	VB
6912	2980	18	out	out	RP
6912	2980	19	the	the	DT
6912	2980	20	bit	bit	NN
6912	2980	21	of	of	IN
6912	2980	22	white	white	JJ
6912	2980	23	clinging	cling	VBG
6912	2980	24	to	to	IN
6912	2980	25	the	the	DT
6912	2980	26	inside	inside	NN
6912	2980	27	of	of	IN
6912	2980	28	the	the	DT
6912	2980	29	shell	shell	NN
6912	2980	30	.	.	.
6912	2981	1	TESTS	test	NNS
6912	2981	2	FOR	for	IN
6912	2981	3	FRESHNESS.--(_a	FRESHNESS.--(_a	NNP
6912	2981	4	_	_	NNP
6912	2981	5	)	)	-RRB-
6912	2981	6	A	a	DT
6912	2981	7	fresh	fresh	JJ
6912	2981	8	egg	egg	NN
6912	2981	9	has	have	VBZ
6912	2981	10	a	a	DT
6912	2981	11	rough	rough	JJ
6912	2981	12	shell	shell	NN
6912	2981	13	.	.	.
6912	2982	1	(	(	-LRB-
6912	2982	2	_	_	NNP
6912	2982	3	b	b	NNP
6912	2982	4	_	_	NNP
6912	2982	5	)	)	-RRB-
6912	2982	6	Drop	drop	VB
6912	2982	7	an	an	DT
6912	2982	8	egg	egg	NN
6912	2982	9	into	into	IN
6912	2982	10	cold	cold	JJ
6912	2982	11	water	water	NN
6912	2982	12	.	.	.
6912	2983	1	If	if	IN
6912	2983	2	it	-PRON-	PRP
6912	2983	3	sinks	sink	VBZ
6912	2983	4	,	,	,
6912	2983	5	it	-PRON-	PRP
6912	2983	6	is	be	VBZ
6912	2983	7	fresh	fresh	JJ
6912	2983	8	;	;	:
6912	2983	9	if	if	IN
6912	2983	10	it	-PRON-	PRP
6912	2983	11	floats	float	VBZ
6912	2983	12	,	,	,
6912	2983	13	it	-PRON-	PRP
6912	2983	14	is	be	VBZ
6912	2983	15	stale	stale	JJ
6912	2983	16	.	.	.
6912	2984	1	SOFT	soft	JJ
6912	2984	2	-	-	HYPH
6912	2984	3	COOKED	cooked	NN
6912	2984	4	EGGS	EGGS	NNP
6912	2984	5	Place	Place	NNP
6912	2984	6	eggs	egg	NNS
6912	2984	7	in	in	IN
6912	2984	8	enough	enough	JJ
6912	2984	9	boiling	boiling	NN
6912	2984	10	water	water	NN
6912	2984	11	to	to	TO
6912	2984	12	cover	cover	VB
6912	2984	13	.	.	.
6912	2985	1	Remove	remove	VB
6912	2985	2	from	from	IN
6912	2985	3	the	the	DT
6912	2985	4	fire	fire	NN
6912	2985	5	,	,	,
6912	2985	6	cover	cover	NN
6912	2985	7	,	,	,
6912	2985	8	and	and	CC
6912	2985	9	allow	allow	VB
6912	2985	10	to	to	TO
6912	2985	11	stand	stand	VB
6912	2985	12	from	from	IN
6912	2985	13	5	5	CD
6912	2985	14	to	to	TO
6912	2985	15	8	8	CD
6912	2985	16	minutes	minute	NNS
6912	2985	17	.	.	.
6912	2986	1	The	the	DT
6912	2986	2	time	time	NN
6912	2986	3	of	of	IN
6912	2986	4	soft	soft	RB
6912	2986	5	-	-	HYPH
6912	2986	6	cooking	cook	VBG
6912	2986	7	an	an	DT
6912	2986	8	egg	egg	NN
6912	2986	9	varies	vary	VBZ
6912	2986	10	with	with	IN
6912	2986	11	the	the	DT
6912	2986	12	different	different	JJ
6912	2986	13	conditions	condition	NNS
6912	2986	14	.	.	.
6912	2987	1	The	the	DT
6912	2987	2	time	time	NN
6912	2987	3	depends	depend	VBZ
6912	2987	4	upon	upon	IN
6912	2987	5	:	:	:
6912	2987	6	(	(	-LRB-
6912	2987	7	_	_	NNP
6912	2987	8	a	a	DT
6912	2987	9	_	_	NNP
6912	2987	10	)	)	-RRB-
6912	2987	11	Temperature	temperature	NN
6912	2987	12	of	of	IN
6912	2987	13	the	the	DT
6912	2987	14	eggs	egg	NNS
6912	2987	15	.	.	.
6912	2988	1	(	(	-LRB-
6912	2988	2	_	_	NNP
6912	2988	3	b	b	NNP
6912	2988	4	_	_	NNP
6912	2988	5	)	)	-RRB-
6912	2988	6	Number	number	NN
6912	2988	7	of	of	IN
6912	2988	8	eggs	egg	NNS
6912	2988	9	cooked	cook	VBN
6912	2988	10	.	.	.
6912	2989	1	(	(	-LRB-
6912	2989	2	_	_	NNP
6912	2989	3	c	c	NNP
6912	2989	4	_	_	NNP
6912	2989	5	)	)	-RRB-
6912	2989	6	Quantity	quantity	NN
6912	2989	7	of	of	IN
6912	2989	8	water	water	NN
6912	2989	9	used	use	VBN
6912	2989	10	.	.	.
6912	2990	1	(	(	-LRB-
6912	2990	2	_	_	NNP
6912	2990	3	d	d	NNP
6912	2990	4	_	_	NNP
6912	2990	5	)	)	-RRB-
6912	2990	6	Place	Place	NNP
6912	2990	7	on	on	IN
6912	2990	8	the	the	DT
6912	2990	9	stove	stove	NN
6912	2990	10	.	.	.
6912	2991	1	One	one	PRP
6912	2991	2	must	must	MD
6912	2991	3	determine	determine	VB
6912	2991	4	by	by	IN
6912	2991	5	experience	experience	NN
6912	2991	6	the	the	DT
6912	2991	7	length	length	NN
6912	2991	8	of	of	IN
6912	2991	9	time	time	NN
6912	2991	10	of	of	IN
6912	2991	11	cooking	cooking	NN
6912	2991	12	to	to	TO
6912	2991	13	produce	produce	VB
6912	2991	14	the	the	DT
6912	2991	15	desired	desire	VBN
6912	2991	16	results	result	NNS
6912	2991	17	.	.	.
6912	2992	1	By	by	IN
6912	2992	2	following	follow	VBG
6912	2992	3	the	the	DT
6912	2992	4	method	method	NN
6912	2992	5	above	above	RB
6912	2992	6	,	,	,
6912	2992	7	eggs	egg	NNS
6912	2992	8	may	may	MD
6912	2992	9	be	be	VB
6912	2992	10	cooked	cook	VBN
6912	2992	11	at	at	IN
6912	2992	12	the	the	DT
6912	2992	13	dining	dining	NN
6912	2992	14	table	table	NN
6912	2992	15	.	.	.
6912	2993	1	HARD	HARD	NNP
6912	2993	2	-	-	HYPH
6912	2993	3	COOKED	COOKED	NNP
6912	2993	4	EGGS	EGGS	NNP
6912	2993	5	.	.	.
6912	2994	1	[	[	-LRB-
6912	2994	2	Footnote	Footnote	NNP
6912	2994	3	46	46	CD
6912	2994	4	:	:	:
6912	2994	5	NOTE	note	NN
6912	2994	6	TO	to	IN
6912	2994	7	THE	the	DT
6912	2994	8	TEACHER.--The	TEACHER.--The	``
6912	2994	9	Hard	hard	RB
6912	2994	10	-	-	HYPH
6912	2994	11	cooked	cook	VBN
6912	2994	12	Eggs	Eggs	NNP
6912	2994	13	prepared	prepare	VBN
6912	2994	14	in	in	IN
6912	2994	15	this	this	DT
6912	2994	16	lesson	lesson	NN
6912	2994	17	may	may	MD
6912	2994	18	be	be	VB
6912	2994	19	used	use	VBN
6912	2994	20	in	in	IN
6912	2994	21	the	the	DT
6912	2994	22	preparation	preparation	NN
6912	2994	23	of	of	IN
6912	2994	24	Goldenrod	Goldenrod	NNP
6912	2994	25	Eggs	Eggs	NNPS
6912	2994	26	of	of	IN
6912	2994	27	the	the	DT
6912	2994	28	following	follow	VBG
6912	2994	29	lesson	lesson	NN
6912	2994	30	.	.	.
6912	2994	31	]	]	-RRB-
6912	2995	1	--Place	--Place	:
6912	2995	2	eggs	egg	NNS
6912	2995	3	in	in	IN
6912	2995	4	cold	cold	JJ
6912	2995	5	water	water	NN
6912	2995	6	and	and	CC
6912	2995	7	heat	heat	VB
6912	2995	8	the	the	DT
6912	2995	9	water	water	NN
6912	2995	10	gradually	gradually	RB
6912	2995	11	until	until	IN
6912	2995	12	it	-PRON-	PRP
6912	2995	13	reaches	reach	VBZ
6912	2995	14	the	the	DT
6912	2995	15	boiling	boiling	NN
6912	2995	16	point	point	NN
6912	2995	17	.	.	.
6912	2996	1	Remove	remove	VB
6912	2996	2	from	from	IN
6912	2996	3	the	the	DT
6912	2996	4	fire	fire	NN
6912	2996	5	at	at	IN
6912	2996	6	once	once	RB
6912	2996	7	;	;	:
6912	2996	8	cover	cover	NN
6912	2996	9	and	and	CC
6912	2996	10	place	place	NN
6912	2996	11	on	on	IN
6912	2996	12	the	the	DT
6912	2996	13	back	back	NN
6912	2996	14	of	of	IN
6912	2996	15	range	range	NN
6912	2996	16	,	,	,
6912	2996	17	or	or	CC
6912	2996	18	in	in	IN
6912	2996	19	a	a	DT
6912	2996	20	warm	warm	JJ
6912	2996	21	place	place	NN
6912	2996	22	,	,	,
6912	2996	23	for	for	IN
6912	2996	24	20	20	CD
6912	2996	25	minutes	minute	NNS
6912	2996	26	.	.	.
6912	2997	1	Plunge	plunge	VB
6912	2997	2	into	into	IN
6912	2997	3	cold	cold	JJ
6912	2997	4	water	water	NN
6912	2997	5	,	,	,
6912	2997	6	so	so	IN
6912	2997	7	that	that	IN
6912	2997	8	the	the	DT
6912	2997	9	shells	shell	NNS
6912	2997	10	may	may	MD
6912	2997	11	be	be	VB
6912	2997	12	removed	remove	VBN
6912	2997	13	easily	easily	RB
6912	2997	14	.	.	.
6912	2998	1	Eggs	egg	NNS
6912	2998	2	may	may	MD
6912	2998	3	be	be	VB
6912	2998	4	hard	hard	RB
6912	2998	5	-	-	HYPH
6912	2998	6	cooked	cook	VBN
6912	2998	7	by	by	IN
6912	2998	8	using	use	VBG
6912	2998	9	the	the	DT
6912	2998	10	same	same	JJ
6912	2998	11	method	method	NN
6912	2998	12	as	as	IN
6912	2998	13	for	for	IN
6912	2998	14	soft	soft	RB
6912	2998	15	-	-	HYPH
6912	2998	16	cooked	cook	VBN
6912	2998	17	,	,	,
6912	2998	18	allowing	allow	VBG
6912	2998	19	the	the	DT
6912	2998	20	eggs	egg	NNS
6912	2998	21	to	to	TO
6912	2998	22	remain	remain	VB
6912	2998	23	in	in	IN
6912	2998	24	the	the	DT
6912	2998	25	hot	hot	JJ
6912	2998	26	water	water	NN
6912	2998	27	for	for	IN
6912	2998	28	40	40	CD
6912	2998	29	minutes	minute	NNS
6912	2998	30	or	or	CC
6912	2998	31	longer	long	RBR
6912	2998	32	.	.	.
6912	2999	1	Eggs	egg	NNS
6912	2999	2	may	may	MD
6912	2999	3	also	also	RB
6912	2999	4	be	be	VB
6912	2999	5	hard	hard	RB
6912	2999	6	-	-	HYPH
6912	2999	7	cooked	cook	VBN
6912	2999	8	in	in	IN
6912	2999	9	the	the	DT
6912	2999	10	_	_	NNP
6912	2999	11	double	double	JJ
6912	2999	12	boiler	boiler	NN
6912	2999	13	_	_	NNP
6912	2999	14	.	.	.
6912	3000	1	Put	put	VB
6912	3000	2	boiling	boiling	NN
6912	3000	3	water	water	NN
6912	3000	4	in	in	IN
6912	3000	5	the	the	DT
6912	3000	6	top	top	JJ
6912	3000	7	and	and	CC
6912	3000	8	bottom	bottom	NN
6912	3000	9	of	of	IN
6912	3000	10	the	the	DT
6912	3000	11	double	double	JJ
6912	3000	12	boiler	boiler	NN
6912	3000	13	.	.	.
6912	3001	1	Place	place	VB
6912	3001	2	the	the	DT
6912	3001	3	eggs	egg	NNS
6912	3001	4	in	in	IN
6912	3001	5	the	the	DT
6912	3001	6	top	top	JJ
6912	3001	7	part	part	NN
6912	3001	8	and	and	CC
6912	3001	9	cook	cook	VB
6912	3001	10	40	40	CD
6912	3001	11	minutes	minute	NNS
6912	3001	12	.	.	.
6912	3002	1	If	if	IN
6912	3002	2	hard	hard	RB
6912	3002	3	-	-	HYPH
6912	3002	4	cooked	cook	VBN
6912	3002	5	eggs	egg	NNS
6912	3002	6	are	be	VBP
6912	3002	7	not	not	RB
6912	3002	8	well	well	RB
6912	3002	9	masticated	masticate	VBN
6912	3002	10	,	,	,
6912	3002	11	they	-PRON-	PRP
6912	3002	12	are	be	VBP
6912	3002	13	apt	apt	JJ
6912	3002	14	to	to	TO
6912	3002	15	cause	cause	VB
6912	3002	16	distress	distress	NN
6912	3002	17	during	during	IN
6912	3002	18	digestion	digestion	NN
6912	3002	19	.	.	.
6912	3003	1	To	to	TO
6912	3003	2	insure	insure	VB
6912	3003	3	thorough	thorough	JJ
6912	3003	4	mastication	mastication	NN
6912	3003	5	,	,	,
6912	3003	6	it	-PRON-	PRP
6912	3003	7	is	be	VBZ
6912	3003	8	well	well	JJ
6912	3003	9	to	to	TO
6912	3003	10	chop	chop	VB
6912	3003	11	them	-PRON-	PRP
6912	3003	12	fine	fine	RB
6912	3003	13	and	and	CC
6912	3003	14	mix	mix	VB
6912	3003	15	them	-PRON-	PRP
6912	3003	16	with	with	IN
6912	3003	17	some	some	DT
6912	3003	18	other	other	JJ
6912	3003	19	food	food	NN
6912	3003	20	(	(	-LRB-
6912	3003	21	see	see	VB
6912	3003	22	_	_	NNP
6912	3003	23	Goldenrod	Goldenrod	NNP
6912	3003	24	Eggs	Eggs	NNP
6912	3003	25	_	_	NNP
6912	3003	26	)	)	-RRB-
6912	3003	27	.	.	.
6912	3004	1	Hard	hard	RB
6912	3004	2	-	-	HYPH
6912	3004	3	cooked	cook	VBN
6912	3004	4	eggs	egg	NNS
6912	3004	5	used	use	VBN
6912	3004	6	in	in	IN
6912	3004	7	this	this	DT
6912	3004	8	way	way	NN
6912	3004	9	cause	cause	VB
6912	3004	10	no	no	DT
6912	3004	11	digestive	digestive	JJ
6912	3004	12	disturbances	disturbance	NNS
6912	3004	13	to	to	IN
6912	3004	14	the	the	DT
6912	3004	15	normal	normal	JJ
6912	3004	16	person	person	NN
6912	3004	17	.	.	.
6912	3005	1	QUESTIONS	questions	NN
6912	3005	2	Is	be	VBZ
6912	3005	3	it	-PRON-	PRP
6912	3005	4	possible	possible	JJ
6912	3005	5	to	to	TO
6912	3005	6	cook	cook	VB
6912	3005	7	eggs	egg	NNS
6912	3005	8	hard	hard	RB
6912	3005	9	in	in	IN
6912	3005	10	water	water	NN
6912	3005	11	that	that	WDT
6912	3005	12	is	be	VBZ
6912	3005	13	below	below	IN
6912	3005	14	the	the	DT
6912	3005	15	boiling	boiling	NN
6912	3005	16	point	point	NN
6912	3005	17	?	?	.
6912	3006	1	Explain	explain	VB
6912	3006	2	your	-PRON-	PRP$
6912	3006	3	answer	answer	NN
6912	3006	4	.	.	.
6912	3007	1	Why	why	WRB
6912	3007	2	should	should	MD
6912	3007	3	eggs	egg	NNS
6912	3007	4	be	be	VB
6912	3007	5	called	call	VBN
6912	3007	6	hard-	hard-	NN
6912	3007	7	or	or	CC
6912	3007	8	soft-_cooked	soft-_cooke	VBN
6912	3007	9	_	_	NNP
6912	3007	10	rather	rather	RB
6912	3007	11	than	than	IN
6912	3007	12	hard-	hard-	NN
6912	3007	13	or	or	CC
6912	3007	14	soft-_boiled	soft-_boile	VBN
6912	3007	15	_	_	NNP
6912	3007	16	?	?	.
6912	3008	1	LESSON	LESSON	NNP
6912	3008	2	XLIII	xliii	NN
6912	3008	3	EGGS	egg	NNS
6912	3008	4	:	:	:
6912	3008	5	DIGESTION	digestion	NN
6912	3008	6	OF	of	IN
6912	3008	7	PROTEIN	PROTEIN	NNP
6912	3008	8	THE	the	DT
6912	3008	9	DIGESTION	DIGESTION	NNP
6912	3008	10	OF	of	IN
6912	3008	11	PROTEIN.--It	PROTEIN.--It	NNP
6912	3008	12	was	be	VBD
6912	3008	13	mentioned	mention	VBN
6912	3008	14	previously	previously	RB
6912	3008	15	that	that	IN
6912	3008	16	proteins	protein	NNS
6912	3008	17	are	be	VBP
6912	3008	18	made	make	VBN
6912	3008	19	up	up	RP
6912	3008	20	of	of	IN
6912	3008	21	many	many	JJ
6912	3008	22	different	different	JJ
6912	3008	23	substances	substance	NNS
6912	3008	24	.	.	.
6912	3009	1	The	the	DT
6912	3009	2	materials	material	NNS
6912	3009	3	composing	composing	JJ
6912	3009	4	proteins	protein	NNS
6912	3009	5	are	be	VBP
6912	3009	6	called	call	VBN
6912	3009	7	_	_	NNP
6912	3009	8	amino	amino	NN
6912	3009	9	acids	acid	NNS
6912	3009	10	_	_	NNP
6912	3009	11	.	.	.
6912	3010	1	There	there	EX
6912	3010	2	are	be	VBP
6912	3010	3	18	18	CD
6912	3010	4	common	common	JJ
6912	3010	5	amino	amino	NN
6912	3010	6	acids	acid	NNS
6912	3010	7	.	.	.
6912	3011	1	All	all	DT
6912	3011	2	proteins	protein	NNS
6912	3011	3	are	be	VBP
6912	3011	4	not	not	RB
6912	3011	5	made	make	VBN
6912	3011	6	up	up	RP
6912	3011	7	of	of	IN
6912	3011	8	the	the	DT
6912	3011	9	same	same	JJ
6912	3011	10	amino	amino	JJ
6912	3011	11	acids	acid	NNS
6912	3011	12	.	.	.
6912	3012	1	Amino	amino	JJ
6912	3012	2	acids	acid	NNS
6912	3012	3	in	in	IN
6912	3012	4	the	the	DT
6912	3012	5	various	various	JJ
6912	3012	6	proteins	protein	NNS
6912	3012	7	differ	differ	VBP
6912	3012	8	not	not	RB
6912	3012	9	only	only	RB
6912	3012	10	in	in	IN
6912	3012	11	kind	kind	NN
6912	3012	12	,	,	,
6912	3012	13	but	but	CC
6912	3012	14	in	in	IN
6912	3012	15	quantity	quantity	NN
6912	3012	16	.	.	.
6912	3013	1	When	when	WRB
6912	3013	2	proteins	protein	NNS
6912	3013	3	are	be	VBP
6912	3013	4	digested	digest	VBN
6912	3013	5	,	,	,
6912	3013	6	they	-PRON-	PRP
6912	3013	7	undergo	undergo	VBP
6912	3013	8	certain	certain	JJ
6912	3013	9	changes	change	NNS
6912	3013	10	and	and	CC
6912	3013	11	are	be	VBP
6912	3013	12	finally	finally	RB
6912	3013	13	separated	separate	VBN
6912	3013	14	into	into	IN
6912	3013	15	their	-PRON-	PRP$
6912	3013	16	amino	amino	JJ
6912	3013	17	acids	acid	NNS
6912	3013	18	.	.	.
6912	3014	1	As	as	IN
6912	3014	2	amino	amino	JJ
6912	3014	3	acids	acid	NNS
6912	3014	4	proteins	protein	NNS
6912	3014	5	are	be	VBP
6912	3014	6	finally	finally	RB
6912	3014	7	absorbed	absorb	VBN
6912	3014	8	and	and	CC
6912	3014	9	carried	carry	VBN
6912	3014	10	to	to	IN
6912	3014	11	all	all	DT
6912	3014	12	parts	part	NNS
6912	3014	13	of	of	IN
6912	3014	14	the	the	DT
6912	3014	15	body	body	NN
6912	3014	16	.	.	.
6912	3015	1	The	the	DT
6912	3015	2	digestion	digestion	NN
6912	3015	3	of	of	IN
6912	3015	4	protein	protein	NN
6912	3015	5	begins	begin	VBZ
6912	3015	6	in	in	IN
6912	3015	7	the	the	DT
6912	3015	8	stomach	stomach	NN
6912	3015	9	and	and	CC
6912	3015	10	continues	continue	VBZ
6912	3015	11	in	in	IN
6912	3015	12	the	the	DT
6912	3015	13	intestines	intestine	NNS
6912	3015	14	.	.	.
6912	3016	1	The	the	DT
6912	3016	2	digestive	digestive	JJ
6912	3016	3	juices	juice	NNS
6912	3016	4	[	[	-LRB-
6912	3016	5	Footnote	Footnote	NNP
6912	3016	6	47	47	CD
6912	3016	7	:	:	:
6912	3016	8	The	the	DT
6912	3016	9	pepsin	pepsin	JJ
6912	3016	10	and	and	CC
6912	3016	11	hydrochloric	hydrochloric	JJ
6912	3016	12	acid	acid	NN
6912	3016	13	of	of	IN
6912	3016	14	the	the	DT
6912	3016	15	stomach	stomach	NN
6912	3016	16	,	,	,
6912	3016	17	the	the	DT
6912	3016	18	trypsin	trypsin	NN
6912	3016	19	of	of	IN
6912	3016	20	the	the	DT
6912	3016	21	pancreatic	pancreatic	JJ
6912	3016	22	juice	juice	NN
6912	3016	23	,	,	,
6912	3016	24	and	and	CC
6912	3016	25	the	the	DT
6912	3016	26	erepsin	erepsin	NN
6912	3016	27	of	of	IN
6912	3016	28	the	the	DT
6912	3016	29	intestinal	intestinal	JJ
6912	3016	30	juice	juice	NN
6912	3016	31	digest	digest	NNP
6912	3016	32	proteins	protein	NNS
6912	3016	33	.	.	.
6912	3016	34	]	]	-RRB-
6912	3017	1	of	of	IN
6912	3017	2	these	these	DT
6912	3017	3	organs	organ	NNS
6912	3017	4	change	change	VBP
6912	3017	5	protein	protein	NN
6912	3017	6	into	into	IN
6912	3017	7	soluble	soluble	JJ
6912	3017	8	forms	form	NNS
6912	3017	9	.	.	.
6912	3018	1	POACHED	poached	JJ
6912	3018	2	EGG	EGG	NNP
6912	3018	3	Fill	Fill	NNP
6912	3018	4	a	a	DT
6912	3018	5	shallow	shallow	JJ
6912	3018	6	pan	pan	NN
6912	3018	7	about	about	IN
6912	3018	8	two	two	CD
6912	3018	9	thirds	third	NNS
6912	3018	10	full	full	JJ
6912	3018	11	of	of	IN
6912	3018	12	boiling	boil	VBG
6912	3018	13	water	water	NN
6912	3018	14	.	.	.
6912	3019	1	Add	add	VB
6912	3019	2	1/2	1/2	CD
6912	3019	3	teaspoonful	teaspoonful	JJ
6912	3019	4	of	of	IN
6912	3019	5	salt	salt	NN
6912	3019	6	to	to	IN
6912	3019	7	each	each	DT
6912	3019	8	pint	pint	NN
6912	3019	9	of	of	IN
6912	3019	10	water	water	NN
6912	3019	11	;	;	:
6912	3019	12	place	place	NN
6912	3019	13	buttered	butter	VBD
6912	3019	14	muffin	muffin	NN
6912	3019	15	rings	ring	NNS
6912	3019	16	in	in	IN
6912	3019	17	the	the	DT
6912	3019	18	pan	pan	NN
6912	3019	19	.	.	.
6912	3020	1	Break	break	VB
6912	3020	2	separately	separately	RB
6912	3020	3	each	each	DT
6912	3020	4	egg	egg	NN
6912	3020	5	into	into	IN
6912	3020	6	a	a	DT
6912	3020	7	saucer	saucer	NN
6912	3020	8	and	and	CC
6912	3020	9	carefully	carefully	RB
6912	3020	10	slip	slip	VB
6912	3020	11	it	-PRON-	PRP
6912	3020	12	into	into	IN
6912	3020	13	a	a	DT
6912	3020	14	buttered	butter	VBN
6912	3020	15	muffin	muffin	NN
6912	3020	16	ring	ring	NN
6912	3020	17	.	.	.
6912	3021	1	Cover	cover	VB
6912	3021	2	the	the	DT
6912	3021	3	pan	pan	NN
6912	3021	4	and	and	CC
6912	3021	5	place	place	VB
6912	3021	6	it	-PRON-	PRP
6912	3021	7	where	where	WRB
6912	3021	8	the	the	DT
6912	3021	9	water	water	NN
6912	3021	10	will	will	MD
6912	3021	11	keep	keep	VB
6912	3021	12	hot	hot	JJ
6912	3021	13	_	_	NNP
6912	3021	14	but	but	CC
6912	3021	15	not	not	RB
6912	3021	16	boil	boil	VB
6912	3021	17	_	_	NNP
6912	3021	18	.	.	.
6912	3022	1	Pour	pour	VB
6912	3022	2	a	a	DT
6912	3022	3	spoonful	spoonful	NN
6912	3022	4	of	of	IN
6912	3022	5	the	the	DT
6912	3022	6	hot	hot	JJ
6912	3022	7	water	water	NN
6912	3022	8	on	on	IN
6912	3022	9	each	each	DT
6912	3022	10	yolk	yolk	NN
6912	3022	11	occasionally	occasionally	RB
6912	3022	12	.	.	.
6912	3023	1	Let	let	VB
6912	3023	2	stand	stand	VB
6912	3023	3	(	(	-LRB-
6912	3023	4	about	about	RB
6912	3023	5	5	5	CD
6912	3023	6	minutes	minute	NNS
6912	3023	7	)	)	-RRB-
6912	3023	8	until	until	IN
6912	3023	9	the	the	DT
6912	3023	10	white	white	NNP
6912	3023	11	is	be	VBZ
6912	3023	12	coagulated	coagulate	VBN
6912	3023	13	and	and	CC
6912	3023	14	a	a	DT
6912	3023	15	film	film	NN
6912	3023	16	covers	cover	VBZ
6912	3023	17	the	the	DT
6912	3023	18	yolk	yolk	NN
6912	3023	19	.	.	.
6912	3024	1	Take	take	VB
6912	3024	2	up	up	RP
6912	3024	3	with	with	IN
6912	3024	4	a	a	DT
6912	3024	5	skimmer	skimmer	NN
6912	3024	6	,	,	,
6912	3024	7	drain	drain	VB
6912	3024	8	,	,	,
6912	3024	9	place	place	NN
6912	3024	10	on	on	IN
6912	3024	11	slices	slice	NNS
6912	3024	12	of	of	IN
6912	3024	13	toast	toast	NN
6912	3024	14	,	,	,
6912	3024	15	and	and	CC
6912	3024	16	serve	serve	VB
6912	3024	17	at	at	IN
6912	3024	18	once	once	RB
6912	3024	19	.	.	.
6912	3025	1	An	an	DT
6912	3025	2	egg	egg	NN
6912	3025	3	poacher	poacher	NN
6912	3025	4	may	may	MD
6912	3025	5	be	be	VB
6912	3025	6	used	use	VBN
6912	3025	7	in	in	IN
6912	3025	8	place	place	NN
6912	3025	9	of	of	IN
6912	3025	10	the	the	DT
6912	3025	11	muffin	muffin	NN
6912	3025	12	rings	ring	NNS
6912	3025	13	,	,	,
6912	3025	14	or	or	CC
6912	3025	15	the	the	DT
6912	3025	16	water	water	NN
6912	3025	17	in	in	IN
6912	3025	18	the	the	DT
6912	3025	19	pan	pan	NN
6912	3025	20	may	may	MD
6912	3025	21	be	be	VB
6912	3025	22	stirred	stir	VBN
6912	3025	23	in	in	IN
6912	3025	24	a	a	DT
6912	3025	25	circular	circular	JJ
6912	3025	26	motion	motion	NN
6912	3025	27	and	and	CC
6912	3025	28	the	the	DT
6912	3025	29	eggs	egg	NNS
6912	3025	30	dropped	drop	VBD
6912	3025	31	at	at	IN
6912	3025	32	once	once	RB
6912	3025	33	into	into	IN
6912	3025	34	the	the	DT
6912	3025	35	"	"	``
6912	3025	36	whirlpool	whirlpool	NN
6912	3025	37	.	.	.
6912	3025	38	"	"	''
6912	3026	1	This	this	DT
6912	3026	2	tends	tend	VBZ
6912	3026	3	to	to	TO
6912	3026	4	keep	keep	VB
6912	3026	5	the	the	DT
6912	3026	6	white	white	NN
6912	3026	7	of	of	IN
6912	3026	8	egg	egg	NN
6912	3026	9	from	from	IN
6912	3026	10	separating	separate	VBG
6912	3026	11	into	into	IN
6912	3026	12	pieces	piece	NNS
6912	3026	13	.	.	.
6912	3027	1	Eggs	egg	NNS
6912	3027	2	are	be	VBP
6912	3027	3	thought	think	VBN
6912	3027	4	by	by	IN
6912	3027	5	some	some	DT
6912	3027	6	to	to	TO
6912	3027	7	be	be	VB
6912	3027	8	much	much	RB
6912	3027	9	more	more	RBR
6912	3027	10	tasty	tasty	JJ
6912	3027	11	when	when	WRB
6912	3027	12	poached	poach	VBN
6912	3027	13	in	in	IN
6912	3027	14	milk	milk	NN
6912	3027	15	rather	rather	RB
6912	3027	16	than	than	IN
6912	3027	17	in	in	IN
6912	3027	18	water	water	NN
6912	3027	19	.	.	.
6912	3028	1	GOLDENROD	GOLDENROD	NNS
6912	3028	2	EGGS	EGGS	NNP
6912	3028	3	3	3	CD
6912	3028	4	or	or	CC
6912	3028	5	4	4	CD
6912	3028	6	hard	hard	RB
6912	3028	7	-	-	HYPH
6912	3028	8	cooked	cook	VBN
6912	3028	9	eggs	egg	NNS
6912	3028	10	2	2	CD
6912	3028	11	tablespoonfuls	tablespoonful	NNS
6912	3028	12	flour	flour	NN
6912	3028	13	1/8	1/8	CD
6912	3028	14	teaspoonful	teaspoonful	JJ
6912	3028	15	pepper	pepper	NN
6912	3028	16	3/4	3/4	CD
6912	3028	17	teaspoonful	teaspoonful	JJ
6912	3028	18	salt	salt	NN
6912	3028	19	1	1	CD
6912	3028	20	1/2	1/2	CD
6912	3028	21	tablespoonfuls	tablespoonful	NNS
6912	3028	22	butter	butter	NN
6912	3028	23	or	or	CC
6912	3028	24	substitute	substitute	NN
6912	3028	25	1	1	CD
6912	3028	26	1/2	1/2	CD
6912	3028	27	cupfuls	cupful	NNS
6912	3028	28	milk	milk	NN
6912	3028	29	6	6	CD
6912	3028	30	pieces	piece	NNS
6912	3028	31	of	of	IN
6912	3028	32	toast	toast	NN
6912	3028	33	Parsley	Parsley	NNP
6912	3028	34	Separate	Separate	NNP
6912	3028	35	the	the	DT
6912	3028	36	yolk	yolk	NN
6912	3028	37	and	and	CC
6912	3028	38	white	white	NN
6912	3028	39	of	of	IN
6912	3028	40	the	the	DT
6912	3028	41	cooked	cooked	JJ
6912	3028	42	eggs	egg	NNS
6912	3028	43	and	and	CC
6912	3028	44	chop	chop	VB
6912	3028	45	the	the	DT
6912	3028	46	whites	white	NNS
6912	3028	47	.	.	.
6912	3029	1	Make	make	VB
6912	3029	2	a	a	DT
6912	3029	3	White	White	NNP
6912	3029	4	Sauce	Sauce	NNP
6912	3029	5	of	of	IN
6912	3029	6	flour	flour	NN
6912	3029	7	,	,	,
6912	3029	8	seasoning	seasoning	NN
6912	3029	9	,	,	,
6912	3029	10	fat	fat	NN
6912	3029	11	,	,	,
6912	3029	12	and	and	CC
6912	3029	13	milk	milk	NN
6912	3029	14	.	.	.
6912	3030	1	Add	add	VB
6912	3030	2	the	the	DT
6912	3030	3	chopped	chopped	JJ
6912	3030	4	egg	egg	NN
6912	3030	5	whites	white	NNS
6912	3030	6	to	to	IN
6912	3030	7	the	the	DT
6912	3030	8	sauce	sauce	NN
6912	3030	9	and	and	CC
6912	3030	10	pour	pour	VB
6912	3030	11	it	-PRON-	PRP
6912	3030	12	over	over	IN
6912	3030	13	the	the	DT
6912	3030	14	toast	toast	NN
6912	3030	15	.	.	.
6912	3031	1	Press	press	VB
6912	3031	2	the	the	DT
6912	3031	3	yolks	yolk	NNS
6912	3031	4	through	through	IN
6912	3031	5	a	a	DT
6912	3031	6	strainer	strainer	NN
6912	3031	7	or	or	CC
6912	3031	8	crush	crush	VB
6912	3031	9	them	-PRON-	PRP
6912	3031	10	with	with	IN
6912	3031	11	a	a	DT
6912	3031	12	fork	fork	NN
6912	3031	13	and	and	CC
6912	3031	14	sprinkle	sprinkle	VB
6912	3031	15	them	-PRON-	PRP
6912	3031	16	over	over	IN
6912	3031	17	the	the	DT
6912	3031	18	top	top	NN
6912	3031	19	of	of	IN
6912	3031	20	the	the	DT
6912	3031	21	toast	toast	NN
6912	3031	22	.	.	.
6912	3032	1	Garnish	garnish	VB
6912	3032	2	with	with	IN
6912	3032	3	parsley	parsley	NN
6912	3032	4	and	and	CC
6912	3032	5	serve	serve	VB
6912	3032	6	at	at	IN
6912	3032	7	once	once	RB
6912	3032	8	.	.	.
6912	3033	1	If	if	IN
6912	3033	2	the	the	DT
6912	3033	3	crusts	crust	NNS
6912	3033	4	are	be	VBP
6912	3033	5	not	not	RB
6912	3033	6	cut	cut	VBN
6912	3033	7	from	from	IN
6912	3033	8	bread	bread	NN
6912	3033	9	in	in	IN
6912	3033	10	making	make	VBG
6912	3033	11	toast	toast	NN
6912	3033	12	,	,	,
6912	3033	13	it	-PRON-	PRP
6912	3033	14	is	be	VBZ
6912	3033	15	well	well	JJ
6912	3033	16	to	to	TO
6912	3033	17	dip	dip	VB
6912	3033	18	the	the	DT
6912	3033	19	edges	edge	NNS
6912	3033	20	of	of	IN
6912	3033	21	each	each	DT
6912	3033	22	slice	slice	NN
6912	3033	23	of	of	IN
6912	3033	24	toast	toast	NN
6912	3033	25	for	for	IN
6912	3033	26	an	an	DT
6912	3033	27	instant	instant	NN
6912	3033	28	in	in	IN
6912	3033	29	hot	hot	JJ
6912	3033	30	,	,	,
6912	3033	31	salted	salt	VBN
6912	3033	32	water	water	NN
6912	3033	33	before	before	IN
6912	3033	34	adding	add	VBG
6912	3033	35	the	the	DT
6912	3033	36	sauce	sauce	NN
6912	3033	37	(	(	-LRB-
6912	3033	38	see	see	VB
6912	3033	39	_	_	NNP
6912	3033	40	Cream	Cream	NNP
6912	3033	41	Toast	Toast	NNP
6912	3033	42	_	_	NNP
6912	3033	43	)	)	-RRB-
6912	3033	44	.	.	.
6912	3034	1	QUESTIONS	QUESTIONS	NNP
6912	3034	2	Why	why	WRB
6912	3034	3	is	be	VBZ
6912	3034	4	it	-PRON-	PRP
6912	3034	5	advisable	advisable	JJ
6912	3034	6	to	to	TO
6912	3034	7	pour	pour	VB
6912	3034	8	occasionally	occasionally	RB
6912	3034	9	a	a	DT
6912	3034	10	spoonful	spoonful	NN
6912	3034	11	of	of	IN
6912	3034	12	hot	hot	JJ
6912	3034	13	water	water	NN
6912	3034	14	over	over	IN
6912	3034	15	the	the	DT
6912	3034	16	yolks	yolk	NNS
6912	3034	17	of	of	IN
6912	3034	18	eggs	egg	NNS
6912	3034	19	that	that	WDT
6912	3034	20	are	be	VBP
6912	3034	21	being	be	VBG
6912	3034	22	poached	poach	VBN
6912	3034	23	?	?	.
6912	3035	1	Explain	explain	VB
6912	3035	2	why	why	WRB
6912	3035	3	the	the	DT
6912	3035	4	chopped	chop	VBN
6912	3035	5	hard	hard	RB
6912	3035	6	-	-	HYPH
6912	3035	7	cooked	cook	VBN
6912	3035	8	eggs	egg	NNS
6912	3035	9	in	in	IN
6912	3035	10	Goldenrod	Goldenrod	NNP
6912	3035	11	Eggs	Eggs	NNP
6912	3035	12	should	should	MD
6912	3035	13	be	be	VB
6912	3035	14	more	more	RBR
6912	3035	15	easily	easily	RB
6912	3035	16	digested	digested	JJ
6912	3035	17	than	than	IN
6912	3035	18	plain	plain	JJ
6912	3035	19	hard	hard	RB
6912	3035	20	-	-	HYPH
6912	3035	21	cooked	cook	VBN
6912	3035	22	eggs	egg	NNS
6912	3035	23	(	(	-LRB-
6912	3035	24	see	see	VB
6912	3035	25	Experiment	Experiment	NNP
6912	3035	26	12	12	CD
6912	3035	27	,	,	,
6912	3035	28	and	and	CC
6912	3035	29	_	_	NNP
6912	3035	30	Solution	Solution	NNP
6912	3035	31	and	and	CC
6912	3035	32	Digestion	Digestion	NNP
6912	3035	33	_	_	NNP
6912	3035	34	)	)	-RRB-
6912	3035	35	.	.	.
6912	3036	1	LESSON	LESSON	NNP
6912	3036	2	XLIV	XLIV	NNP
6912	3036	3	EGGS	egg	NNS
6912	3036	4	:	:	:
6912	3036	5	OMELETS	OMELETS	NNP
6912	3036	6	(	(	-LRB-
6912	3036	7	A	a	NN
6912	3036	8	)	)	-RRB-
6912	3036	9	TO	to	IN
6912	3036	10	BREAK	BREAK	NNP
6912	3036	11	AND	and	CC
6912	3036	12	SEPARATE	SEPARATE	NNP
6912	3036	13	THE	the	DT
6912	3036	14	WHITE	WHITE	NNP
6912	3036	15	AND	and	CC
6912	3036	16	YOLK.--An	YOLK.--An	NNP
6912	3036	17	egg	egg	NN
6912	3036	18	is	be	VBZ
6912	3036	19	sometimes	sometimes	RB
6912	3036	20	broken	break	VBN
6912	3036	21	by	by	IN
6912	3036	22	cracking	crack	VBG
6912	3036	23	the	the	DT
6912	3036	24	shell	shell	NN
6912	3036	25	with	with	IN
6912	3036	26	the	the	DT
6912	3036	27	blade	blade	NN
6912	3036	28	of	of	IN
6912	3036	29	a	a	DT
6912	3036	30	knife	knife	NN
6912	3036	31	or	or	CC
6912	3036	32	by	by	IN
6912	3036	33	striking	strike	VBG
6912	3036	34	the	the	DT
6912	3036	35	egg	egg	NN
6912	3036	36	on	on	IN
6912	3036	37	the	the	DT
6912	3036	38	edge	edge	NN
6912	3036	39	of	of	IN
6912	3036	40	a	a	DT
6912	3036	41	bowl	bowl	NN
6912	3036	42	or	or	CC
6912	3036	43	pan	pan	NN
6912	3036	44	.	.	.
6912	3037	1	The	the	DT
6912	3037	2	following	following	JJ
6912	3037	3	method	method	NN
6912	3037	4	has	have	VBZ
6912	3037	5	also	also	RB
6912	3037	6	been	be	VBN
6912	3037	7	found	find	VBN
6912	3037	8	satisfactory	satisfactory	JJ
6912	3037	9	,	,	,
6912	3037	10	especially	especially	RB
6912	3037	11	when	when	WRB
6912	3037	12	it	-PRON-	PRP
6912	3037	13	is	be	VBZ
6912	3037	14	desired	desire	VBN
6912	3037	15	to	to	TO
6912	3037	16	separate	separate	VB
6912	3037	17	the	the	DT
6912	3037	18	white	white	NNP
6912	3037	19	and	and	CC
6912	3037	20	yolk	yolk	NN
6912	3037	21	.	.	.
6912	3038	1	Strike	strike	VB
6912	3038	2	the	the	DT
6912	3038	3	egg	egg	NN
6912	3038	4	one	one	CD
6912	3038	5	blow	blow	NN
6912	3038	6	upon	upon	IN
6912	3038	7	the	the	DT
6912	3038	8	surface	surface	NN
6912	3038	9	of	of	IN
6912	3038	10	the	the	DT
6912	3038	11	table	table	NN
6912	3038	12	.	.	.
6912	3039	1	Put	put	VB
6912	3039	2	the	the	DT
6912	3039	3	thumbs	thumb	NNS
6912	3039	4	together	together	RB
6912	3039	5	at	at	IN
6912	3039	6	the	the	DT
6912	3039	7	crack	crack	NN
6912	3039	8	in	in	IN
6912	3039	9	the	the	DT
6912	3039	10	shell	shell	NN
6912	3039	11	,	,	,
6912	3039	12	then	then	RB
6912	3039	13	hold	hold	VB
6912	3039	14	the	the	DT
6912	3039	15	egg	egg	NN
6912	3039	16	upright	upright	JJ
6912	3039	17	,	,	,
6912	3039	18	and	and	CC
6912	3039	19	gently	gently	RB
6912	3039	20	break	break	VB
6912	3039	21	the	the	DT
6912	3039	22	shell	shell	NN
6912	3039	23	into	into	IN
6912	3039	24	two	two	CD
6912	3039	25	parts	part	NNS
6912	3039	26	.	.	.
6912	3040	1	Then	then	RB
6912	3040	2	slip	slip	VB
6912	3040	3	the	the	DT
6912	3040	4	yolk	yolk	NN
6912	3040	5	several	several	JJ
6912	3040	6	times	time	NNS
6912	3040	7	from	from	IN
6912	3040	8	one	one	CD
6912	3040	9	part	part	NN
6912	3040	10	of	of	IN
6912	3040	11	the	the	DT
6912	3040	12	shell	shell	NN
6912	3040	13	to	to	IN
6912	3040	14	the	the	DT
6912	3040	15	other	other	JJ
6912	3040	16	until	until	IN
6912	3040	17	all	all	PDT
6912	3040	18	the	the	DT
6912	3040	19	white	white	NNP
6912	3040	20	has	have	VBZ
6912	3040	21	run	run	VBN
6912	3040	22	over	over	IN
6912	3040	23	the	the	DT
6912	3040	24	edge	edge	NN
6912	3040	25	into	into	IN
6912	3040	26	a	a	DT
6912	3040	27	bowl	bowl	NN
6912	3040	28	or	or	CC
6912	3040	29	plate	plate	NN
6912	3040	30	.	.	.
6912	3041	1	Scrape	scrape	VB
6912	3041	2	out	out	RP
6912	3041	3	the	the	DT
6912	3041	4	shell	shell	NN
6912	3041	5	of	of	IN
6912	3041	6	the	the	DT
6912	3041	7	egg	egg	NN
6912	3041	8	.	.	.
6912	3042	1	Two	two	CD
6912	3042	2	kinds	kind	NNS
6912	3042	3	of	of	IN
6912	3042	4	egg	egg	NN
6912	3042	5	beaters	beater	NNS
6912	3042	6	are	be	VBP
6912	3042	7	used	use	VBN
6912	3042	8	for	for	IN
6912	3042	9	eggs,--the	eggs,--the	NNP
6912	3042	10	Dover	Dover	NNP
6912	3042	11	egg	egg	NN
6912	3042	12	beater	beater	NN
6912	3042	13	and	and	CC
6912	3042	14	the	the	DT
6912	3042	15	wire	wire	NN
6912	3042	16	spoon	spoon	NN
6912	3042	17	.	.	.
6912	3043	1	If	if	IN
6912	3043	2	the	the	DT
6912	3043	3	former	former	JJ
6912	3043	4	utensil	utensil	NN
6912	3043	5	is	be	VBZ
6912	3043	6	used	use	VBN
6912	3043	7	,	,	,
6912	3043	8	the	the	DT
6912	3043	9	egg	egg	NN
6912	3043	10	is	be	VBZ
6912	3043	11	generally	generally	RB
6912	3043	12	dropped	drop	VBN
6912	3043	13	into	into	IN
6912	3043	14	a	a	DT
6912	3043	15	bowl	bowl	NN
6912	3043	16	;	;	:
6912	3043	17	if	if	IN
6912	3043	18	the	the	DT
6912	3043	19	latter	latter	JJ
6912	3043	20	,	,	,
6912	3043	21	the	the	DT
6912	3043	22	egg	egg	NN
6912	3043	23	is	be	VBZ
6912	3043	24	placed	place	VBN
6912	3043	25	on	on	IN
6912	3043	26	a	a	DT
6912	3043	27	plate	plate	NN
6912	3043	28	.	.	.
6912	3044	1	TO	to	IN
6912	3044	2	BEAT	BEAT	NNP
6912	3044	3	AN	an	DT
6912	3044	4	EGG.--When	egg.--when	NN
6912	3044	5	the	the	DT
6912	3044	6	wire	wire	NN
6912	3044	7	spoon	spoon	NN
6912	3044	8	is	be	VBZ
6912	3044	9	used	use	VBN
6912	3044	10	to	to	TO
6912	3044	11	beat	beat	VB
6912	3044	12	an	an	DT
6912	3044	13	egg	egg	NN
6912	3044	14	,	,	,
6912	3044	15	draw	draw	VB
6912	3044	16	the	the	DT
6912	3044	17	spoon	spoon	NN
6912	3044	18	straight	straight	RB
6912	3044	19	and	and	CC
6912	3044	20	swiftly	swiftly	RB
6912	3044	21	through	through	IN
6912	3044	22	the	the	DT
6912	3044	23	egg	egg	NN
6912	3044	24	,	,	,
6912	3044	25	tilting	tilt	VBG
6912	3044	26	the	the	DT
6912	3044	27	dish	dish	NN
6912	3044	28	and	and	CC
6912	3044	29	lifting	lift	VBG
6912	3044	30	the	the	DT
6912	3044	31	egg	egg	NN
6912	3044	32	beater	beater	NNP
6912	3044	33	so	so	IN
6912	3044	34	that	that	IN
6912	3044	35	the	the	DT
6912	3044	36	material	material	NN
6912	3044	37	will	will	MD
6912	3044	38	be	be	VB
6912	3044	39	turned	turn	VBN
6912	3044	40	over	over	RP
6912	3044	41	at	at	IN
6912	3044	42	each	each	DT
6912	3044	43	stroke	stroke	NN
6912	3044	44	.	.	.
6912	3045	1	Egg	egg	NN
6912	3045	2	whites	white	NNS
6912	3045	3	are	be	VBP
6912	3045	4	beaten	beat	VBN
6912	3045	5	_	_	NNP
6912	3045	6	stiff	stiff	JJ
6912	3045	7	_	_	NNP
6912	3045	8	when	when	WRB
6912	3045	9	the	the	DT
6912	3045	10	impression	impression	NN
6912	3045	11	made	make	VBN
6912	3045	12	by	by	IN
6912	3045	13	the	the	DT
6912	3045	14	beater	beater	NN
6912	3045	15	is	be	VBZ
6912	3045	16	retained	retain	VBN
6912	3045	17	;	;	:
6912	3045	18	and	and	CC
6912	3045	19	they	-PRON-	PRP
6912	3045	20	are	be	VBP
6912	3045	21	beaten	beat	VBN
6912	3045	22	_	_	NNP
6912	3045	23	dry	dry	JJ
6912	3045	24	_	_	NNP
6912	3045	25	,	,	,
6912	3045	26	when	when	WRB
6912	3045	27	the	the	DT
6912	3045	28	gloss	gloss	NN
6912	3045	29	has	have	VBZ
6912	3045	30	disappeared	disappear	VBN
6912	3045	31	and	and	CC
6912	3045	32	flaky	flaky	JJ
6912	3045	33	bits	bit	NNS
6912	3045	34	fly	fly	VBP
6912	3045	35	off	off	RP
6912	3045	36	as	as	IN
6912	3045	37	the	the	DT
6912	3045	38	egg	egg	NN
6912	3045	39	is	be	VBZ
6912	3045	40	beaten	beat	VBN
6912	3045	41	.	.	.
6912	3046	1	Egg	egg	NN
6912	3046	2	yolks	yolk	NNS
6912	3046	3	are	be	VBP
6912	3046	4	beaten	beat	VBN
6912	3046	5	thoroughly	thoroughly	RB
6912	3046	6	when	when	WRB
6912	3046	7	they	-PRON-	PRP
6912	3046	8	are	be	VBP
6912	3046	9	thicker	thick	JJR
6912	3046	10	and	and	CC
6912	3046	11	much	much	RB
6912	3046	12	lighter	light	JJR
6912	3046	13	in	in	IN
6912	3046	14	color	color	NN
6912	3046	15	than	than	IN
6912	3046	16	before	before	IN
6912	3046	17	beating	beat	VBG
6912	3046	18	.	.	.
6912	3047	1	TO	to	IN
6912	3047	2	CUT	CUT	NNP
6912	3047	3	AND	and	CC
6912	3047	4	FOLD	FOLD	NNP
6912	3047	5	BEATEN	BEATEN	NNPS
6912	3047	6	EGG	EGG	NNP
6912	3047	7	WHITES	white	NNS
6912	3047	8	AND	and	CC
6912	3047	9	OTHER	OTHER	NNP
6912	3047	10	MATERIALS.--Pour	MATERIALS.--Pour	NNS
6912	3047	11	the	the	DT
6912	3047	12	beaten	beat	VBN
6912	3047	13	egg	egg	NN
6912	3047	14	whites	white	NNS
6912	3047	15	into	into	IN
6912	3047	16	the	the	DT
6912	3047	17	material	material	NN
6912	3047	18	with	with	IN
6912	3047	19	which	which	WDT
6912	3047	20	they	-PRON-	PRP
6912	3047	21	are	be	VBP
6912	3047	22	to	to	TO
6912	3047	23	be	be	VB
6912	3047	24	mixed	mix	VBN
6912	3047	25	;	;	:
6912	3047	26	then	then	RB
6912	3047	27	with	with	IN
6912	3047	28	a	a	DT
6912	3047	29	tablespoon	tablespoon	NN
6912	3047	30	edgewise	edgewise	NN
6912	3047	31	,	,	,
6912	3047	32	cut	cut	VB
6912	3047	33	the	the	DT
6912	3047	34	ingredients	ingredient	NNS
6912	3047	35	,	,	,
6912	3047	36	lift	lift	VB
6912	3047	37	them	-PRON-	PRP
6912	3047	38	,	,	,
6912	3047	39	and	and	CC
6912	3047	40	turn	turn	VB
6912	3047	41	them	-PRON-	PRP
6912	3047	42	over	over	IN
6912	3047	43	the	the	DT
6912	3047	44	whites	white	NNS
6912	3047	45	.	.	.
6912	3048	1	Repeat	repeat	VB
6912	3048	2	quickly	quickly	RB
6912	3048	3	until	until	IN
6912	3048	4	the	the	DT
6912	3048	5	ingredients	ingredient	NNS
6912	3048	6	are	be	VBP
6912	3048	7	mixed	mix	VBN
6912	3048	8	thoroughly	thoroughly	RB
6912	3048	9	.	.	.
6912	3049	1	EXPERIMENT	EXPERIMENT	NNP
6912	3049	2	41	41	CD
6912	3049	3	:	:	:
6912	3049	4	EFFECT	effect	NN
6912	3049	5	OF	of	IN
6912	3049	6	BEATING	BEATING	NNP
6912	3049	7	A	a	NN
6912	3049	8	WHOLE	WHOLE	NNP
6912	3049	9	EGG.--Break	egg.--break	NN
6912	3049	10	an	an	DT
6912	3049	11	egg	egg	NN
6912	3049	12	into	into	IN
6912	3049	13	a	a	DT
6912	3049	14	bowl	bowl	NN
6912	3049	15	.	.	.
6912	3050	1	What	what	WP
6912	3050	2	is	be	VBZ
6912	3050	3	its	-PRON-	PRP$
6912	3050	4	approximate	approximate	JJ
6912	3050	5	measure	measure	NN
6912	3050	6	?	?	.
6912	3051	1	With	with	IN
6912	3051	2	a	a	DT
6912	3051	3	Dover	Dover	NNP
6912	3051	4	egg	egg	NN
6912	3051	5	beater	beater	NN
6912	3051	6	or	or	CC
6912	3051	7	wire	wire	NN
6912	3051	8	spoon	spoon	NN
6912	3051	9	beat	beat	VBD
6912	3051	10	it	-PRON-	PRP
6912	3051	11	thoroughly	thoroughly	RB
6912	3051	12	.	.	.
6912	3052	1	What	what	WP
6912	3052	2	is	be	VBZ
6912	3052	3	the	the	DT
6912	3052	4	approximate	approximate	JJ
6912	3052	5	increase	increase	NN
6912	3052	6	in	in	IN
6912	3052	7	quantity	quantity	NN
6912	3052	8	?	?	.
6912	3053	1	What	what	WP
6912	3053	2	has	have	VBZ
6912	3053	3	been	be	VBN
6912	3053	4	beaten	beat	VBN
6912	3053	5	into	into	IN
6912	3053	6	the	the	DT
6912	3053	7	egg	egg	NN
6912	3053	8	?	?	.
6912	3054	1	What	what	WDT
6912	3054	2	other	other	JJ
6912	3054	3	difference	difference	NN
6912	3054	4	is	be	VBZ
6912	3054	5	there	there	RB
6912	3054	6	between	between	IN
6912	3054	7	a	a	DT
6912	3054	8	beaten	beaten	NN
6912	3054	9	and	and	CC
6912	3054	10	an	an	DT
6912	3054	11	unbeaten	unbeaten	JJ
6912	3054	12	egg	egg	NN
6912	3054	13	?	?	.
6912	3055	1	(	(	-LRB-
6912	3055	2	Use	use	VB
6912	3055	3	this	this	DT
6912	3055	4	egg	egg	NN
6912	3055	5	for	for	IN
6912	3055	6	making	make	VBG
6912	3055	7	Scrambled	Scrambled	NNP
6912	3055	8	Eggs	Eggs	NNP
6912	3055	9	.	.	.
6912	3056	1	See	see	VB
6912	3056	2	below	below	RB
6912	3056	3	.	.	.
6912	3056	4	)	)	-RRB-
6912	3057	1	EXPERIMENT	EXPERIMENT	NNP
6912	3057	2	42	42	CD
6912	3057	3	:	:	:
6912	3057	4	COMPARISON	comparison	NN
6912	3057	5	OF	of	IN
6912	3057	6	EGGS	EGGS	NNP
6912	3057	7	BEATEN	BEATEN	NNP
6912	3057	8	WITH	with	IN
6912	3057	9	A	a	DT
6912	3057	10	DOVER	dover	NN
6912	3057	11	EGG	egg	NN
6912	3057	12	BEATER	beater	JJ
6912	3057	13	AND	and	CC
6912	3057	14	WITH	with	IN
6912	3057	15	A	a	DT
6912	3057	16	WIRE	wire	NN
6912	3057	17	SPOON.--Half	SPOON.--Half	VBZ
6912	3057	18	the	the	DT
6912	3057	19	pupils	pupil	NNS
6912	3057	20	of	of	IN
6912	3057	21	the	the	DT
6912	3057	22	class	class	NN
6912	3057	23	beat	beat	VBD
6912	3057	24	eggs	egg	NNS
6912	3057	25	with	with	IN
6912	3057	26	Dover	Dover	NNP
6912	3057	27	egg	egg	NNP
6912	3057	28	beaters	beater	NNS
6912	3057	29	and	and	CC
6912	3057	30	the	the	DT
6912	3057	31	other	other	JJ
6912	3057	32	half	half	NN
6912	3057	33	with	with	IN
6912	3057	34	wire	wire	NN
6912	3057	35	spoons	spoon	NNS
6912	3057	36	.	.	.
6912	3058	1	Compare	compare	VB
6912	3058	2	results	result	NNS
6912	3058	3	.	.	.
6912	3059	1	What	what	WP
6912	3059	2	is	be	VBZ
6912	3059	3	the	the	DT
6912	3059	4	difference	difference	NN
6912	3059	5	in	in	IN
6912	3059	6	the	the	DT
6912	3059	7	size	size	NN
6912	3059	8	of	of	IN
6912	3059	9	the	the	DT
6912	3059	10	air	air	NN
6912	3059	11	cells	cell	NNS
6912	3059	12	made	make	VBN
6912	3059	13	by	by	IN
6912	3059	14	using	use	VBG
6912	3059	15	the	the	DT
6912	3059	16	different	different	JJ
6912	3059	17	utensils	utensil	NNS
6912	3059	18	?	?	.
6912	3060	1	Is	be	VBZ
6912	3060	2	there	there	EX
6912	3060	3	any	any	DT
6912	3060	4	difference	difference	NN
6912	3060	5	in	in	IN
6912	3060	6	the	the	DT
6912	3060	7	quantity	quantity	NN
6912	3060	8	of	of	IN
6912	3060	9	the	the	DT
6912	3060	10	beaten	beat	VBN
6912	3060	11	eggs	egg	NNS
6912	3060	12	?	?	.
6912	3061	1	Which	which	WDT
6912	3061	2	contains	contain	VBZ
6912	3061	3	the	the	DT
6912	3061	4	more	more	JJR
6912	3061	5	air	air	NN
6912	3061	6	?	?	.
6912	3062	1	EXPERIMENT	EXPERIMENT	NNP
6912	3062	2	43	43	CD
6912	3062	3	:	:	:
6912	3062	4	EFFECT	effect	NN
6912	3062	5	OF	of	IN
6912	3062	6	BEATING	BEATING	NNP
6912	3062	7	EGG	EGG	NNP
6912	3062	8	YOLK	YOLK	NNP
6912	3062	9	AND	and	CC
6912	3062	10	WHITE	WHITE	NNP
6912	3062	11	SEPARATELY.--Separate	separately.--separate	VBP
6912	3062	12	an	an	DT
6912	3062	13	egg	egg	NN
6912	3062	14	and	and	CC
6912	3062	15	beat	beat	VBD
6912	3062	16	thoroughly	thoroughly	RB
6912	3062	17	the	the	DT
6912	3062	18	white	white	JJ
6912	3062	19	and	and	CC
6912	3062	20	then	then	RB
6912	3062	21	the	the	DT
6912	3062	22	yolk	yolk	NN
6912	3062	23	with	with	IN
6912	3062	24	a	a	DT
6912	3062	25	Dover	Dover	NNP
6912	3062	26	egg	egg	NN
6912	3062	27	beater	beater	NN
6912	3062	28	or	or	CC
6912	3062	29	wire	wire	NN
6912	3062	30	spoon	spoon	NN
6912	3062	31	.	.	.
6912	3063	1	What	what	WP
6912	3063	2	is	be	VBZ
6912	3063	3	the	the	DT
6912	3063	4	approximate	approximate	JJ
6912	3063	5	increase	increase	NN
6912	3063	6	in	in	IN
6912	3063	7	quantity	quantity	NN
6912	3063	8	?	?	.
6912	3064	1	Which	which	WDT
6912	3064	2	becomes	become	VBZ
6912	3064	3	lighter	light	JJR
6912	3064	4	when	when	WRB
6912	3064	5	beaten,--a	beaten,--a	NNP
6912	3064	6	whole	whole	JJ
6912	3064	7	or	or	CC
6912	3064	8	a	a	DT
6912	3064	9	separated	separated	JJ
6912	3064	10	egg	egg	NN
6912	3064	11	?	?	.
6912	3065	1	From	from	IN
6912	3065	2	this	this	DT
6912	3065	3	explain	explain	NN
6912	3065	4	why	why	WRB
6912	3065	5	every	every	DT
6912	3065	6	bit	bit	NN
6912	3065	7	of	of	IN
6912	3065	8	yolk	yolk	NN
6912	3065	9	should	should	MD
6912	3065	10	be	be	VB
6912	3065	11	removed	remove	VBN
6912	3065	12	from	from	IN
6912	3065	13	the	the	DT
6912	3065	14	egg	egg	NNP
6912	3065	15	white	white	NNP
6912	3065	16	before	before	IN
6912	3065	17	beating	beat	VBG
6912	3065	18	,	,	,
6912	3065	19	if	if	IN
6912	3065	20	it	-PRON-	PRP
6912	3065	21	is	be	VBZ
6912	3065	22	desired	desire	VBN
6912	3065	23	to	to	TO
6912	3065	24	beat	beat	VB
6912	3065	25	the	the	DT
6912	3065	26	egg	egg	NN
6912	3065	27	white	white	JJ
6912	3065	28	as	as	RB
6912	3065	29	stiff	stiff	JJ
6912	3065	30	as	as	IN
6912	3065	31	possible	possible	JJ
6912	3065	32	.	.	.
6912	3066	1	(	(	-LRB-
6912	3066	2	Use	use	VB
6912	3066	3	this	this	DT
6912	3066	4	egg	egg	NN
6912	3066	5	for	for	IN
6912	3066	6	making	make	VBG
6912	3066	7	Foamy	Foamy	NNP
6912	3066	8	Omelet	Omelet	NNP
6912	3066	9	.	.	.
6912	3067	1	See	see	VB
6912	3067	2	below	below	RB
6912	3067	3	.	.	.
6912	3067	4	)	)	-RRB-
6912	3068	1	SCRAMBLED	SCRAMBLED	NNP
6912	3068	2	EGGS	EGGS	NNP
6912	3068	3	4	4	CD
6912	3068	4	eggs	egg	NNS
6912	3068	5	1	1	CD
6912	3068	6	teaspoonful	teaspoonful	JJ
6912	3068	7	salt	salt	NN
6912	3068	8	Pepper	pepper	NN
6912	3068	9	1/2	1/2	CD
6912	3068	10	cupful	cupful	JJ
6912	3068	11	milk	milk	NN
6912	3068	12	1	1	CD
6912	3068	13	teaspoonful	teaspoonful	JJ
6912	3068	14	butter	butter	NN
6912	3068	15	Scald	Scald	NNP
6912	3068	16	the	the	DT
6912	3068	17	milk	milk	NN
6912	3068	18	in	in	IN
6912	3068	19	a	a	DT
6912	3068	20	double	double	JJ
6912	3068	21	boiler	boiler	NN
6912	3068	22	and	and	CC
6912	3068	23	add	add	VB
6912	3068	24	the	the	DT
6912	3068	25	butter	butter	NN
6912	3068	26	.	.	.
6912	3069	1	Beat	beat	VB
6912	3069	2	the	the	DT
6912	3069	3	eggs	egg	NNS
6912	3069	4	and	and	CC
6912	3069	5	add	add	VB
6912	3069	6	the	the	DT
6912	3069	7	seasoning	seasoning	NN
6912	3069	8	.	.	.
6912	3070	1	Pour	pour	VB
6912	3070	2	the	the	DT
6912	3070	3	hot	hot	JJ
6912	3070	4	milk	milk	NN
6912	3070	5	over	over	IN
6912	3070	6	the	the	DT
6912	3070	7	egg	egg	NN
6912	3070	8	mixture	mixture	NN
6912	3070	9	;	;	:
6912	3070	10	return	return	VB
6912	3070	11	the	the	DT
6912	3070	12	whole	whole	NN
6912	3070	13	to	to	IN
6912	3070	14	the	the	DT
6912	3070	15	double	double	JJ
6912	3070	16	boiler	boiler	NN
6912	3070	17	,	,	,
6912	3070	18	and	and	CC
6912	3070	19	cook	cook	NN
6912	3070	20	,	,	,
6912	3070	21	stirring	stir	VBG
6912	3070	22	constantly	constantly	RB
6912	3070	23	.	.	.
6912	3071	1	When	when	WRB
6912	3071	2	the	the	DT
6912	3071	3	mixture	mixture	NN
6912	3071	4	is	be	VBZ
6912	3071	5	thick	thick	JJ
6912	3071	6	and	and	CC
6912	3071	7	"	"	``
6912	3071	8	lumpy	lumpy	JJ
6912	3071	9	"	"	''
6912	3071	10	but	but	CC
6912	3071	11	still	still	RB
6912	3071	12	tender	tender	JJ
6912	3071	13	,	,	,
6912	3071	14	remove	remove	VBP
6912	3071	15	from	from	IN
6912	3071	16	the	the	DT
6912	3071	17	double	double	JJ
6912	3071	18	boiler	boiler	NN
6912	3071	19	and	and	CC
6912	3071	20	serve	serve	VB
6912	3071	21	at	at	IN
6912	3071	22	once	once	RB
6912	3071	23	.	.	.
6912	3072	1	For	for	IN
6912	3072	2	economy	economy	NN
6912	3072	3	,	,	,
6912	3072	4	the	the	DT
6912	3072	5	butter	butter	NN
6912	3072	6	may	may	MD
6912	3072	7	be	be	VB
6912	3072	8	omitted	omit	VBN
6912	3072	9	.	.	.
6912	3073	1	FOAMY	foamy	RB
6912	3073	2	OMELET	omelet	VBP
6912	3073	3	4	4	CD
6912	3073	4	eggs	egg	NNS
6912	3073	5	4	4	CD
6912	3073	6	tablespoonfuls	tablespoonful	NNS
6912	3073	7	milk	milk	NN
6912	3073	8	or	or	CC
6912	3073	9	water	water	NN
6912	3073	10	1/2	1/2	CD
6912	3073	11	teaspoonful	teaspoonful	JJ
6912	3073	12	salt	salt	NN
6912	3073	13	Pepper	pepper	NN
6912	3073	14	2	2	CD
6912	3073	15	teaspoonfuls	teaspoonful	NNS
6912	3073	16	butter	butter	NN
6912	3073	17	or	or	CC
6912	3073	18	substitute	substitute	NN
6912	3073	19	Separate	separate	VB
6912	3073	20	the	the	DT
6912	3073	21	yolks	yolk	NNS
6912	3073	22	and	and	CC
6912	3073	23	whites	white	NNS
6912	3073	24	of	of	IN
6912	3073	25	the	the	DT
6912	3073	26	eggs	egg	NNS
6912	3073	27	.	.	.
6912	3074	1	Beat	beat	VB
6912	3074	2	the	the	DT
6912	3074	3	yolks	yolk	NNS
6912	3074	4	of	of	IN
6912	3074	5	the	the	DT
6912	3074	6	eggs	egg	NNS
6912	3074	7	until	until	IN
6912	3074	8	creamy	creamy	NNP
6912	3074	9	;	;	:
6912	3074	10	add	add	VB
6912	3074	11	seasonings	seasoning	NNS
6912	3074	12	and	and	CC
6912	3074	13	milk	milk	NN
6912	3074	14	or	or	CC
6912	3074	15	water	water	NN
6912	3074	16	.	.	.
6912	3075	1	Then	then	RB
6912	3075	2	beat	beat	VB
6912	3075	3	the	the	DT
6912	3075	4	whites	white	NNS
6912	3075	5	until	until	IN
6912	3075	6	stiff	stiff	JJ
6912	3075	7	and	and	CC
6912	3075	8	cut	cut	VBP
6912	3075	9	and	and	CC
6912	3075	10	fold	fold	VB
6912	3075	11	them	-PRON-	PRP
6912	3075	12	into	into	IN
6912	3075	13	the	the	DT
6912	3075	14	yolk	yolk	NN
6912	3075	15	mixture	mixture	NN
6912	3075	16	.	.	.
6912	3076	1	Place	place	VB
6912	3076	2	the	the	DT
6912	3076	3	fat	fat	NN
6912	3076	4	in	in	IN
6912	3076	5	an	an	DT
6912	3076	6	omelet	omelet	NN
6912	3076	7	pan	pan	NN
6912	3076	8	,	,	,
6912	3076	9	heat	heat	NN
6912	3076	10	,	,	,
6912	3076	11	and	and	CC
6912	3076	12	turn	turn	VB
6912	3076	13	the	the	DT
6912	3076	14	omelet	omelet	NN
6912	3076	15	into	into	IN
6912	3076	16	it	-PRON-	PRP
6912	3076	17	.	.	.
6912	3077	1	Cook	Cook	NNP
6912	3077	2	_	_	NNP
6912	3077	3	slowly	slowly	RB
6912	3077	4	_	_	NNP
6912	3077	5	,	,	,
6912	3077	6	occasionally	occasionally	RB
6912	3077	7	turning	turn	VBG
6912	3077	8	the	the	DT
6912	3077	9	pan	pan	NN
6912	3077	10	so	so	IN
6912	3077	11	that	that	IN
6912	3077	12	the	the	DT
6912	3077	13	omelet	omelet	NN
6912	3077	14	may	may	MD
6912	3077	15	brown	brown	VB
6912	3077	16	evenly	evenly	RB
6912	3077	17	When	when	WRB
6912	3077	18	the	the	DT
6912	3077	19	omelet	omelet	NN
6912	3077	20	is	be	VBZ
6912	3077	21	set	set	VBN
6912	3077	22	and	and	CC
6912	3077	23	delicately	delicately	RB
6912	3077	24	browned	brown	VBN
6912	3077	25	underneath	underneath	RB
6912	3077	26	,	,	,
6912	3077	27	place	place	VB
6912	3077	28	it	-PRON-	PRP
6912	3077	29	in	in	IN
6912	3077	30	a	a	DT
6912	3077	31	hot	hot	JJ
6912	3077	32	oven	oven	NN
6912	3077	33	for	for	IN
6912	3077	34	a	a	DT
6912	3077	35	few	few	JJ
6912	3077	36	minutes	minute	NNS
6912	3077	37	to	to	TO
6912	3077	38	dry	dry	VB
6912	3077	39	the	the	DT
6912	3077	40	top	top	NN
6912	3077	41	.	.	.
6912	3078	1	Fold	fold	VB
6912	3078	2	and	and	CC
6912	3078	3	serve	serve	VB
6912	3078	4	immediately	immediately	RB
6912	3078	5	.	.	.
6912	3079	1	[	[	-LRB-
6912	3079	2	Illustration	illustration	NN
6912	3079	3	:	:	:
6912	3079	4	FIGURE	FIGURE	NNP
6912	3079	5	40	40	CD
6912	3079	6	-	-	HYPH
6912	3079	7	-METHOD	-method	NN
6912	3079	8	OF	of	IN
6912	3079	9	HOLDING	HOLDING	NNP
6912	3079	10	PAN	PAN	NNP
6912	3079	11	TO	to	TO
6912	3079	12	TURN	turn	NN
6912	3079	13	AN	an	DT
6912	3079	14	OMELET	omelet	NN
6912	3079	15	ON	on	IN
6912	3079	16	TO	to	IN
6912	3079	17	A	A	NNP
6912	3079	18	PLATTER	PLATTER	NNP
6912	3079	19	]	]	-RRB-
6912	3079	20	TO	to	IN
6912	3079	21	FOLD	FOLD	NNP
6912	3079	22	AN	an	DT
6912	3079	23	OMELET	omelet	NN
6912	3079	24	--	--	:
6912	3079	25	Run	run	VB
6912	3079	26	a	a	DT
6912	3079	27	spatula	spatula	NN
6912	3079	28	underneath	underneath	IN
6912	3079	29	the	the	DT
6912	3079	30	omelet	omelet	NN
6912	3079	31	to	to	TO
6912	3079	32	loosen	loosen	VB
6912	3079	33	it	-PRON-	PRP
6912	3079	34	.	.	.
6912	3080	1	Make	make	VB
6912	3080	2	a	a	DT
6912	3080	3	slight	slight	JJ
6912	3080	4	incision	incision	NN
6912	3080	5	with	with	IN
6912	3080	6	a	a	DT
6912	3080	7	knife	knife	NN
6912	3080	8	through	through	IN
6912	3080	9	the	the	DT
6912	3080	10	middle	middle	NN
6912	3080	11	of	of	IN
6912	3080	12	the	the	DT
6912	3080	13	omelet	omelet	NN
6912	3080	14	at	at	IN
6912	3080	15	right	right	JJ
6912	3080	16	angles	angle	NNS
6912	3080	17	to	to	IN
6912	3080	18	the	the	DT
6912	3080	19	handle	handle	NN
6912	3080	20	of	of	IN
6912	3080	21	the	the	DT
6912	3080	22	pan	pan	NN
6912	3080	23	,	,	,
6912	3080	24	and	and	CC
6912	3080	25	fold	fold	VB
6912	3080	26	the	the	DT
6912	3080	27	omelet	omelet	NN
6912	3080	28	over	over	RP
6912	3080	29	upon	upon	IN
6912	3080	30	itself	-PRON-	PRP
6912	3080	31	away	away	RB
6912	3080	32	from	from	IN
6912	3080	33	the	the	DT
6912	3080	34	handle	handle	NN
6912	3080	35	of	of	IN
6912	3080	36	the	the	DT
6912	3080	37	pan	pan	NN
6912	3080	38	.	.	.
6912	3081	1	Grasp	grasp	VB
6912	3081	2	the	the	DT
6912	3081	3	handle	handle	NN
6912	3081	4	of	of	IN
6912	3081	5	the	the	DT
6912	3081	6	pan	pan	NN
6912	3081	7	in	in	IN
6912	3081	8	the	the	DT
6912	3081	9	right	right	JJ
6912	3081	10	hand	hand	NN
6912	3081	11	,	,	,
6912	3081	12	placing	place	VBG
6912	3081	13	the	the	DT
6912	3081	14	back	back	NN
6912	3081	15	of	of	IN
6912	3081	16	the	the	DT
6912	3081	17	hand	hand	NN
6912	3081	18	underneath	underneath	RB
6912	3081	19	with	with	IN
6912	3081	20	the	the	DT
6912	3081	21	thumb	thumb	NN
6912	3081	22	pointing	point	VBG
6912	3081	23	away	away	RB
6912	3081	24	from	from	IN
6912	3081	25	you	-PRON-	PRP
6912	3081	26	.	.	.
6912	3082	1	Then	then	RB
6912	3082	2	turn	turn	VB
6912	3082	3	the	the	DT
6912	3082	4	omelet	omelet	NN
6912	3082	5	upon	upon	IN
6912	3082	6	a	a	DT
6912	3082	7	platter	platter	NN
6912	3082	8	(	(	-LRB-
6912	3082	9	see	see	VB
6912	3082	10	Figure	Figure	NNP
6912	3082	11	40	40	CD
6912	3082	12	)	)	-RRB-
6912	3082	13	.	.	.
6912	3083	1	QUESTIONS	QUESTIONS	NNP
6912	3083	2	How	how	WRB
6912	3083	3	are	be	VBP
6912	3083	4	Scrambled	scramble	VBN
6912	3083	5	Eggs	Eggs	NNP
6912	3083	6	usually	usually	RB
6912	3083	7	cooked	cook	VBN
6912	3083	8	?	?	.
6912	3084	1	From	from	IN
6912	3084	2	your	-PRON-	PRP$
6912	3084	3	work	work	NN
6912	3084	4	concerning	concern	VBG
6912	3084	5	the	the	DT
6912	3084	6	effect	effect	NN
6912	3084	7	of	of	IN
6912	3084	8	intense	intense	JJ
6912	3084	9	heat	heat	NN
6912	3084	10	upon	upon	IN
6912	3084	11	eggs	egg	NNS
6912	3084	12	,	,	,
6912	3084	13	explain	explain	VB
6912	3084	14	the	the	DT
6912	3084	15	advantages	advantage	NNS
6912	3084	16	of	of	IN
6912	3084	17	the	the	DT
6912	3084	18	method	method	NN
6912	3084	19	given	give	VBN
6912	3084	20	above	above	RB
6912	3084	21	for	for	IN
6912	3084	22	Scrambled	Scrambled	NNP
6912	3084	23	Eggs	Eggs	NNP
6912	3084	24	.	.	.
6912	3085	1	What	what	WP
6912	3085	2	is	be	VBZ
6912	3085	3	the	the	DT
6912	3085	4	proportion	proportion	NN
6912	3085	5	of	of	IN
6912	3085	6	liquid	liquid	NN
6912	3085	7	and	and	CC
6912	3085	8	salt	salt	NN
6912	3085	9	for	for	IN
6912	3085	10	each	each	DT
6912	3085	11	egg	egg	NN
6912	3085	12	of	of	IN
6912	3085	13	a	a	DT
6912	3085	14	Foamy	Foamy	NNP
6912	3085	15	Omelet	Omelet	NNP
6912	3085	16	?	?	.
6912	3086	1	Explain	explain	VB
6912	3086	2	why	why	WRB
6912	3086	3	it	-PRON-	PRP
6912	3086	4	is	be	VBZ
6912	3086	5	especially	especially	RB
6912	3086	6	important	important	JJ
6912	3086	7	to	to	TO
6912	3086	8	cook	cook	VB
6912	3086	9	a	a	DT
6912	3086	10	Foamy	Foamy	NNP
6912	3086	11	Omelet	Omelet	NNP
6912	3086	12	slowly	slowly	RB
6912	3086	13	.	.	.
6912	3087	1	What	what	WP
6912	3087	2	causes	cause	VBZ
6912	3087	3	a	a	DT
6912	3087	4	Foamy	Foamy	NNP
6912	3087	5	Omelet	Omelet	NNP
6912	3087	6	to	to	TO
6912	3087	7	"	"	``
6912	3087	8	fall	fall	VB
6912	3087	9	"	"	''
6912	3087	10	?	?	.
6912	3088	1	What	what	WP
6912	3088	2	is	be	VBZ
6912	3088	3	the	the	DT
6912	3088	4	test	test	NN
6912	3088	5	for	for	IN
6912	3088	6	the	the	DT
6912	3088	7	sufficient	sufficient	JJ
6912	3088	8	oven	oven	NNP
6912	3088	9	-	-	HYPH
6912	3088	10	drying	drying	NN
6912	3088	11	of	of	IN
6912	3088	12	a	a	DT
6912	3088	13	Foamy	Foamy	NNP
6912	3088	14	Omelet	Omelet	NNP
6912	3088	15	?	?	.
6912	3089	1	How	how	WRB
6912	3089	2	many	many	JJ
6912	3089	3	persons	person	NNS
6912	3089	4	may	may	MD
6912	3089	5	be	be	VB
6912	3089	6	served	serve	VBN
6912	3089	7	by	by	IN
6912	3089	8	using	use	VBG
6912	3089	9	these	these	DT
6912	3089	10	recipes	recipe	NNS
6912	3089	11	for	for	IN
6912	3089	12	Scrambled	Scrambled	NNP
6912	3089	13	Eggs	Eggs	NNP
6912	3089	14	and	and	CC
6912	3089	15	Foamy	Foamy	NNP
6912	3089	16	Omelet	Omelet	NNP
6912	3089	17	?	?	.
6912	3090	1	LESSON	LESSON	NNP
6912	3090	2	XLV	XLV	NNP
6912	3090	3	EGGS	egg	NNS
6912	3090	4	:	:	:
6912	3090	5	OMELETS	OMELETS	NNP
6912	3090	6	(	(	-LRB-
6912	3090	7	B	B	NNP
6912	3090	8	)	)	-RRB-
6912	3090	9	WHITE	WHITE	NNP
6912	3090	10	SAUCE	SAUCE	VBN
6912	3090	11	OMELET	omelet	VBP
6912	3090	12	3	3	CD
6912	3090	13	tablespoonfuls	tablespoonful	NNS
6912	3090	14	flour	flour	NN
6912	3090	15	2	2	CD
6912	3090	16	1/2	1/2	CD
6912	3090	17	tablespoonfuls	tablespoonful	NNS
6912	3090	18	butter	butter	NN
6912	3090	19	or	or	CC
6912	3090	20	substitute	substitute	NN
6912	3090	21	1	1	CD
6912	3090	22	teaspoonful	teaspoonful	JJ
6912	3090	23	salt	salt	NN
6912	3090	24	1	1	CD
6912	3090	25	cupful	cupful	JJ
6912	3090	26	milk	milk	NN
6912	3090	27	Pepper	pepper	NN
6912	3090	28	4	4	CD
6912	3090	29	eggs	egg	NNS
6912	3090	30	2	2	CD
6912	3090	31	teaspoonfuls	teaspoonful	NNS
6912	3090	32	butter	butter	NN
6912	3090	33	or	or	CC
6912	3090	34	substitute	substitute	NN
6912	3090	35	Make	make	VB
6912	3090	36	a	a	DT
6912	3090	37	White	White	NNP
6912	3090	38	Sauce	Sauce	NNP
6912	3090	39	of	of	IN
6912	3090	40	the	the	DT
6912	3090	41	milk	milk	NN
6912	3090	42	,	,	,
6912	3090	43	fat	fat	NN
6912	3090	44	,	,	,
6912	3090	45	flour	flour	NN
6912	3090	46	,	,	,
6912	3090	47	and	and	CC
6912	3090	48	seasoning	seasoning	NN
6912	3090	49	.	.	.
6912	3091	1	Separate	separate	VB
6912	3091	2	the	the	DT
6912	3091	3	whites	white	NNS
6912	3091	4	and	and	CC
6912	3091	5	yolks	yolk	NNS
6912	3091	6	of	of	IN
6912	3091	7	the	the	DT
6912	3091	8	eggs	egg	NNS
6912	3091	9	,	,	,
6912	3091	10	and	and	CC
6912	3091	11	beat	beat	VBD
6912	3091	12	them	-PRON-	PRP
6912	3091	13	until	until	IN
6912	3091	14	light	light	NN
6912	3091	15	.	.	.
6912	3092	1	When	when	WRB
6912	3092	2	the	the	DT
6912	3092	3	White	White	NNP
6912	3092	4	Sauce	Sauce	NNP
6912	3092	5	is	be	VBZ
6912	3092	6	cool	cool	JJ
6912	3092	7	,	,	,
6912	3092	8	stir	stir	VBP
6912	3092	9	in	in	IN
6912	3092	10	the	the	DT
6912	3092	11	yolks	yolk	NNS
6912	3092	12	and	and	CC
6912	3092	13	fold	fold	VB
6912	3092	14	in	in	IN
6912	3092	15	the	the	DT
6912	3092	16	whites	white	NNS
6912	3092	17	.	.	.
6912	3093	1	Cook	cook	VB
6912	3093	2	and	and	CC
6912	3093	3	serve	serve	VB
6912	3093	4	as	as	IN
6912	3093	5	Foamy	Foamy	NNP
6912	3093	6	Omelet	Omelet	NNP
6912	3093	7	.	.	.
6912	3094	1	BAKED	BAKED	NNP
6912	3094	2	OMELET	OMELET	NNP
6912	3094	3	Prepare	prepare	VB
6912	3094	4	a	a	DT
6912	3094	5	White	White	NNP
6912	3094	6	Sauce	Sauce	NNP
6912	3094	7	Omelet	Omelet	NNP
6912	3094	8	.	.	.
6912	3095	1	Instead	instead	RB
6912	3095	2	of	of	IN
6912	3095	3	turning	turn	VBG
6912	3095	4	it	-PRON-	PRP
6912	3095	5	into	into	IN
6912	3095	6	a	a	DT
6912	3095	7	frying	fry	VBG
6912	3095	8	pan	pan	NN
6912	3095	9	,	,	,
6912	3095	10	pour	pour	VB
6912	3095	11	it	-PRON-	PRP
6912	3095	12	into	into	IN
6912	3095	13	an	an	DT
6912	3095	14	oiled	oil	VBN
6912	3095	15	baking	baking	NN
6912	3095	16	-	-	HYPH
6912	3095	17	dish	dish	NN
6912	3095	18	.	.	.
6912	3096	1	Bake	bake	VB
6912	3096	2	in	in	IN
6912	3096	3	a	a	DT
6912	3096	4	hot	hot	JJ
6912	3096	5	oven	oven	NN
6912	3096	6	(	(	-LRB-
6912	3096	7	375	375	CD
6912	3096	8	degrees	degree	NNS
6912	3096	9	F.	F.	NNP
6912	3096	10	)	)	-RRB-
6912	3096	11	for	for	IN
6912	3096	12	30	30	CD
6912	3096	13	to	to	TO
6912	3096	14	40	40	CD
6912	3096	15	minutes	minute	NNS
6912	3096	16	,	,	,
6912	3096	17	or	or	CC
6912	3096	18	until	until	IN
6912	3096	19	it	-PRON-	PRP
6912	3096	20	is	be	VBZ
6912	3096	21	"	"	``
6912	3096	22	puffed	puff	VBN
6912	3096	23	"	"	''
6912	3096	24	in	in	IN
6912	3096	25	appearance	appearance	NN
6912	3096	26	and	and	CC
6912	3096	27	golden	golden	JJ
6912	3096	28	brown	brown	NN
6912	3096	29	in	in	IN
6912	3096	30	color	color	NN
6912	3096	31	.	.	.
6912	3097	1	Serve	serve	VB
6912	3097	2	at	at	IN
6912	3097	3	once	once	RB
6912	3097	4	from	from	IN
6912	3097	5	the	the	DT
6912	3097	6	dish	dish	NN
6912	3097	7	in	in	IN
6912	3097	8	which	which	WDT
6912	3097	9	it	-PRON-	PRP
6912	3097	10	was	be	VBD
6912	3097	11	baked	bake	VBN
6912	3097	12	.	.	.
6912	3098	1	MODIFICATION	modification	NN
6912	3098	2	OF	of	IN
6912	3098	3	FOAMY	FOAMY	NNP
6912	3098	4	AND	and	CC
6912	3098	5	WHITE	WHITE	NNP
6912	3098	6	SAUCE	SAUCE	NNP
6912	3098	7	OMELETS.--Mix	OMELETS.--Mix	''
6912	3098	8	and	and	CC
6912	3098	9	cook	cook	VB
6912	3098	10	a	a	DT
6912	3098	11	Foamy	Foamy	NNP
6912	3098	12	or	or	CC
6912	3098	13	White	White	NNP
6912	3098	14	Sauce	Sauce	NNP
6912	3098	15	Omelet	Omelet	NNP
6912	3098	16	.	.	.
6912	3099	1	As	as	RB
6912	3099	2	soon	soon	RB
6912	3099	3	as	as	IN
6912	3099	4	the	the	DT
6912	3099	5	omelet	omelet	NN
6912	3099	6	begins	begin	VBZ
6912	3099	7	to	to	TO
6912	3099	8	set	set	VB
6912	3099	9	,	,	,
6912	3099	10	spread	spread	VB
6912	3099	11	it	-PRON-	PRP
6912	3099	12	while	while	IN
6912	3099	13	cooking	cook	VBG
6912	3099	14	with	with	IN
6912	3099	15	finely	finely	RB
6912	3099	16	chopped	chop	VBN
6912	3099	17	cooked	cook	VBN
6912	3099	18	ham	ham	NN
6912	3099	19	,	,	,
6912	3099	20	veal	veal	NN
6912	3099	21	,	,	,
6912	3099	22	or	or	CC
6912	3099	23	chicken	chicken	NN
6912	3099	24	.	.	.
6912	3100	1	Continue	continue	VB
6912	3100	2	to	to	TO
6912	3100	3	cook	cook	VB
6912	3100	4	and	and	CC
6912	3100	5	then	then	RB
6912	3100	6	dry	dry	JJ
6912	3100	7	,	,	,
6912	3100	8	fold	fold	VB
6912	3100	9	,	,	,
6912	3100	10	and	and	CC
6912	3100	11	serve	serve	VB
6912	3100	12	as	as	IN
6912	3100	13	with	with	IN
6912	3100	14	the	the	DT
6912	3100	15	usual	usual	JJ
6912	3100	16	omelet	omelet	NN
6912	3100	17	.	.	.
6912	3101	1	Cooked	cooked	JJ
6912	3101	2	peas	pea	NNS
6912	3101	3	,	,	,
6912	3101	4	asparagus	asparagus	NN
6912	3101	5	,	,	,
6912	3101	6	cauliflower	cauliflower	NN
6912	3101	7	,	,	,
6912	3101	8	or	or	CC
6912	3101	9	flaked	flake	VBN
6912	3101	10	fish	fish	NN
6912	3101	11	may	may	MD
6912	3101	12	be	be	VB
6912	3101	13	added	add	VBN
6912	3101	14	to	to	IN
6912	3101	15	the	the	DT
6912	3101	16	sauce	sauce	NN
6912	3101	17	of	of	IN
6912	3101	18	White	White	NNP
6912	3101	19	Sauce	Sauce	NNP
6912	3101	20	Omelet	Omelet	NNP
6912	3101	21	.	.	.
6912	3102	1	Cheese	cheese	NN
6912	3102	2	may	may	MD
6912	3102	3	be	be	VB
6912	3102	4	used	use	VBN
6912	3102	5	in	in	IN
6912	3102	6	place	place	NN
6912	3102	7	of	of	IN
6912	3102	8	meat	meat	NN
6912	3102	9	with	with	IN
6912	3102	10	either	either	DT
6912	3102	11	omelet	omelet	NN
6912	3102	12	.	.	.
6912	3103	1	Foamy	Foamy	NNP
6912	3103	2	Omelet	Omelet	NNP
6912	3103	3	may	may	MD
6912	3103	4	be	be	VB
6912	3103	5	varied	vary	VBN
6912	3103	6	by	by	IN
6912	3103	7	using	use	VBG
6912	3103	8	tomato	tomato	NN
6912	3103	9	juice	juice	NN
6912	3103	10	instead	instead	RB
6912	3103	11	of	of	IN
6912	3103	12	milk	milk	NN
6912	3103	13	.	.	.
6912	3104	1	Tomato	Tomato	NNP
6912	3104	2	sauce	sauce	NN
6912	3104	3	may	may	MD
6912	3104	4	be	be	VB
6912	3104	5	served	serve	VBN
6912	3104	6	with	with	IN
6912	3104	7	either	either	DT
6912	3104	8	of	of	IN
6912	3104	9	these	these	DT
6912	3104	10	omelets	omelet	NNS
6912	3104	11	.	.	.
6912	3105	1	Sweet	Sweet	NNP
6912	3105	2	Omelet	Omelet	NNP
6912	3105	3	may	may	MD
6912	3105	4	be	be	VB
6912	3105	5	made	make	VBN
6912	3105	6	as	as	IN
6912	3105	7	follows	follow	VBZ
6912	3105	8	:	:	:
6912	3105	9	Add	add	VB
6912	3105	10	4	4	CD
6912	3105	11	tablespoonfuls	tablespoonful	NNS
6912	3105	12	of	of	IN
6912	3105	13	powdered	powdered	JJ
6912	3105	14	sugar	sugar	NN
6912	3105	15	to	to	IN
6912	3105	16	the	the	DT
6912	3105	17	Foamy	Foamy	NNP
6912	3105	18	Omelet	Omelet	NNP
6912	3105	19	mixture	mixture	NN
6912	3105	20	;	;	:
6912	3105	21	after	after	IN
6912	3105	22	cooking	cooking	NN
6912	3105	23	,	,	,
6912	3105	24	spread	spread	VBD
6912	3105	25	with	with	IN
6912	3105	26	softened	soften	VBN
6912	3105	27	jelly	jelly	RB
6912	3105	28	;	;	,
6912	3105	29	after	after	IN
6912	3105	30	folding	fold	VBG
6912	3105	31	,	,	,
6912	3105	32	sprinkle	sprinkle	VB
6912	3105	33	with	with	IN
6912	3105	34	powdered	powdered	JJ
6912	3105	35	sugar	sugar	NN
6912	3105	36	.	.	.
6912	3106	1	Use	use	VB
6912	3106	2	1/2	1/2	CD
6912	3106	3	cupful	cupful	NN
6912	3106	4	of	of	IN
6912	3106	5	jelly	jelly	NNP
6912	3106	6	for	for	IN
6912	3106	7	the	the	DT
6912	3106	8	Foamy	Foamy	NNP
6912	3106	9	Omelet	Omelet	NNP
6912	3106	10	recipe	recipe	NN
6912	3106	11	.	.	.
6912	3107	1	QUESTIONS	QUESTIONS	NNP
6912	3107	2	Why	why	WRB
6912	3107	3	is	be	VBZ
6912	3107	4	the	the	DT
6912	3107	5	White	White	NNP
6912	3107	6	Sauce	Sauce	NNP
6912	3107	7	cooled	cool	VBD
6912	3107	8	before	before	IN
6912	3107	9	adding	add	VBG
6912	3107	10	the	the	DT
6912	3107	11	egg	egg	NN
6912	3107	12	yolks	yolk	NNS
6912	3107	13	in	in	IN
6912	3107	14	White	White	NNP
6912	3107	15	Sauce	Sauce	NNP
6912	3107	16	Omelet	Omelet	NNP
6912	3107	17	?	?	.
6912	3108	1	Point	point	VB
6912	3108	2	out	out	RP
6912	3108	3	the	the	DT
6912	3108	4	most	most	RBS
6912	3108	5	important	important	JJ
6912	3108	6	differences	difference	NNS
6912	3108	7	between	between	IN
6912	3108	8	a	a	DT
6912	3108	9	Foamy	Foamy	NNP
6912	3108	10	and	and	CC
6912	3108	11	a	a	DT
6912	3108	12	White	White	NNP
6912	3108	13	Sauce	Sauce	NNP
6912	3108	14	Omelet	Omelet	NNP
6912	3108	15	.	.	.
6912	3109	1	What	what	WP
6912	3109	2	is	be	VBZ
6912	3109	3	the	the	DT
6912	3109	4	purpose	purpose	NN
6912	3109	5	of	of	IN
6912	3109	6	cutting	cut	VBG
6912	3109	7	and	and	CC
6912	3109	8	folding	fold	VBG
6912	3109	9	in	in	IN
6912	3109	10	the	the	DT
6912	3109	11	whites	white	NNS
6912	3109	12	of	of	IN
6912	3109	13	eggs	egg	NNS
6912	3109	14	in	in	IN
6912	3109	15	omelets	omelet	NNS
6912	3109	16	?	?	.
6912	3110	1	What	what	WP
6912	3110	2	is	be	VBZ
6912	3110	3	the	the	DT
6912	3110	4	purpose	purpose	NN
6912	3110	5	of	of	IN
6912	3110	6	beating	beat	VBG
6912	3110	7	eggs	egg	NNS
6912	3110	8	?	?	.
6912	3111	1	What	what	WP
6912	3111	2	are	be	VBP
6912	3111	3	the	the	DT
6912	3111	4	tests	test	NNS
6912	3111	5	that	that	WDT
6912	3111	6	show	show	VBP
6912	3111	7	when	when	WRB
6912	3111	8	egg	egg	NN
6912	3111	9	white	white	NNP
6912	3111	10	is	be	VBZ
6912	3111	11	beaten	beat	VBN
6912	3111	12	stiff	stiff	JJ
6912	3111	13	and	and	CC
6912	3111	14	when	when	WRB
6912	3111	15	dry	dry	JJ
6912	3111	16	?	?	.
6912	3112	1	What	what	WP
6912	3112	2	are	be	VBP
6912	3112	3	the	the	DT
6912	3112	4	tests	test	NNS
6912	3112	5	for	for	IN
6912	3112	6	thoroughly	thoroughly	RB
6912	3112	7	beaten	beat	VBN
6912	3112	8	egg	egg	NN
6912	3112	9	yolk	yolk	NNP
6912	3112	10	?	?	.
6912	3113	1	LESSON	LESSON	NNP
6912	3113	2	XLVI	xlvi	NN
6912	3113	3	MILK	milk	NN
6912	3113	4	MILK	MILK	NNS
6912	3113	5	,	,	,
6912	3113	6	AN	an	DT
6912	3113	7	INVALUABLE	INVALUABLE	NNP
6912	3113	8	FOOD.--It	FOOD.--It	NNP
6912	3113	9	has	have	VBZ
6912	3113	10	been	be	VBN
6912	3113	11	said	say	VBN
6912	3113	12	that	that	IN
6912	3113	13	there	there	EX
6912	3113	14	is	be	VBZ
6912	3113	15	no	no	DT
6912	3113	16	one	one	CD
6912	3113	17	food	food	NN
6912	3113	18	_	_	NNP
6912	3113	19	except	except	IN
6912	3113	20	milk	milk	NN
6912	3113	21	_	_	NNP
6912	3113	22	which	which	WDT
6912	3113	23	can	can	MD
6912	3113	24	not	not	RB
6912	3113	25	be	be	VB
6912	3113	26	eliminated	eliminate	VBN
6912	3113	27	from	from	IN
6912	3113	28	the	the	DT
6912	3113	29	diet	diet	NN
6912	3113	30	.	.	.
6912	3114	1	Milk	milk	NN
6912	3114	2	is	be	VBZ
6912	3114	3	the	the	DT
6912	3114	4	only	only	JJ
6912	3114	5	food	food	NN
6912	3114	6	for	for	IN
6912	3114	7	which	which	WDT
6912	3114	8	there	there	EX
6912	3114	9	are	be	VBP
6912	3114	10	no	no	RB
6912	3114	11	easily	easily	RB
6912	3114	12	found	find	VBN
6912	3114	13	substitutes	substitute	NNS
6912	3114	14	.	.	.
6912	3115	1	The	the	DT
6912	3115	2	housekeeper	housekeeper	NN
6912	3115	3	or	or	CC
6912	3115	4	one	one	NN
6912	3115	5	who	who	WP
6912	3115	6	plans	plan	VBZ
6912	3115	7	the	the	DT
6912	3115	8	food	food	NN
6912	3115	9	for	for	IN
6912	3115	10	the	the	DT
6912	3115	11	family	family	NN
6912	3115	12	should	should	MD
6912	3115	13	purchase	purchase	VB
6912	3115	14	daily	daily	RB
6912	3115	15	,	,	,
6912	3115	16	if	if	IN
6912	3115	17	possible	possible	JJ
6912	3115	18	,	,	,
6912	3115	19	a	a	DT
6912	3115	20	pint	pint	NN
6912	3115	21	of	of	IN
6912	3115	22	milk	milk	NN
6912	3115	23	for	for	IN
6912	3115	24	each	each	DT
6912	3115	25	adult	adult	NN
6912	3115	26	and	and	CC
6912	3115	27	a	a	DT
6912	3115	28	quart	quart	NN
6912	3115	29	for	for	IN
6912	3115	30	each	each	DT
6912	3115	31	child	child	NN
6912	3115	32	under	under	IN
6912	3115	33	ten	ten	CD
6912	3115	34	years	year	NNS
6912	3115	35	.	.	.
6912	3116	1	She	-PRON-	PRP
6912	3116	2	should	should	MD
6912	3116	3	see	see	VB
6912	3116	4	to	to	IN
6912	3116	5	it	-PRON-	PRP
6912	3116	6	that	that	IN
6912	3116	7	this	this	DT
6912	3116	8	amount	amount	NN
6912	3116	9	of	of	IN
6912	3116	10	milk	milk	NN
6912	3116	11	is	be	VBZ
6912	3116	12	entirely	entirely	RB
6912	3116	13	used	use	VBN
6912	3116	14	either	either	CC
6912	3116	15	as	as	IN
6912	3116	16	a	a	DT
6912	3116	17	beverage	beverage	NN
6912	3116	18	or	or	CC
6912	3116	19	in	in	IN
6912	3116	20	cooked	cook	VBN
6912	3116	21	foods	food	NNS
6912	3116	22	.	.	.
6912	3117	1	If	if	IN
6912	3117	2	one	one	PRP
6912	3117	3	must	must	MD
6912	3117	4	economize	economize	VB
6912	3117	5	in	in	IN
6912	3117	6	foods	food	NNS
6912	3117	7	,	,	,
6912	3117	8	_	_	NNP
6912	3117	9	less	less	RBR
6912	3117	10	should	should	MD
6912	3117	11	be	be	VB
6912	3117	12	spent	spend	VBN
6912	3117	13	for	for	IN
6912	3117	14	meat	meat	NN
6912	3117	15	,	,	,
6912	3117	16	and	and	CC
6912	3117	17	more	more	JJR
6912	3117	18	for	for	IN
6912	3117	19	milk	milk	NN
6912	3117	20	_	_	NNP
6912	3117	21	.	.	.
6912	3118	1	Although	although	IN
6912	3118	2	more	more	JJR
6912	3118	3	than	than	IN
6912	3118	4	4/5	4/5	CD
6912	3118	5	of	of	IN
6912	3118	6	milk	milk	NN
6912	3118	7	is	be	VBZ
6912	3118	8	water	water	NN
6912	3118	9	,	,	,
6912	3118	10	it	-PRON-	PRP
6912	3118	11	contains	contain	VBZ
6912	3118	12	only	only	RB
6912	3118	13	a	a	DT
6912	3118	14	little	little	RB
6912	3118	15	more	more	JJR
6912	3118	16	water	water	NN
6912	3118	17	than	than	IN
6912	3118	18	do	do	VB
6912	3118	19	potatoes	potato	NNS
6912	3118	20	and	and	CC
6912	3118	21	lean	lean	JJ
6912	3118	22	meat	meat	NN
6912	3118	23	.	.	.
6912	3119	1	The	the	DT
6912	3119	2	value	value	NN
6912	3119	3	of	of	IN
6912	3119	4	milk	milk	NN
6912	3119	5	is	be	VBZ
6912	3119	6	due	due	JJ
6912	3119	7	to	to	IN
6912	3119	8	the	the	DT
6912	3119	9	fact	fact	NN
6912	3119	10	that	that	IN
6912	3119	11	it	-PRON-	PRP
6912	3119	12	contains	contain	VBZ
6912	3119	13	:	:	:
6912	3119	14	(	(	-LRB-
6912	3119	15	_	_	NNP
6912	3119	16	a	a	DT
6912	3119	17	_	_	NNP
6912	3119	18	)	)	-RRB-
6912	3119	19	_	_	NNP
6912	3119	20	Proteins	Proteins	NNPS
6912	3119	21	of	of	IN
6912	3119	22	"	"	``
6912	3119	23	excellent	excellent	JJ
6912	3119	24	quality	quality	NN
6912	3119	25	_	_	NNP
6912	3119	26	.	.	.
6912	3119	27	"	"	''
6912	3120	1	An	an	DT
6912	3120	2	authority	authority	NN
6912	3120	3	on	on	IN
6912	3120	4	diet	diet	NNP
6912	3120	5	says	say	VBZ
6912	3120	6	[	[	-LRB-
6912	3120	7	Footnote	Footnote	NNP
6912	3120	8	48	48	CD
6912	3120	9	:	:	:
6912	3120	10	See	see	VB
6912	3120	11	"	"	``
6912	3120	12	The	the	DT
6912	3120	13	Newer	new	JJR
6912	3120	14	Knowledge	Knowledge	NNP
6912	3120	15	of	of	IN
6912	3120	16	Nutrition	nutrition	NN
6912	3120	17	,	,	,
6912	3120	18	"	"	''
6912	3120	19	by	by	IN
6912	3120	20	McCollum	McCollum	NNP
6912	3120	21	,	,	,
6912	3120	22	p.	p.	NN
6912	3121	1	74	74	CD
6912	3121	2	.	.	.
6912	3122	1	]	]	-RRB-
6912	3122	2	:	:	:
6912	3122	3	"	"	``
6912	3122	4	There	there	EX
6912	3122	5	can	can	MD
6912	3122	6	be	be	VB
6912	3122	7	no	no	DT
6912	3122	8	doubt	doubt	NN
6912	3122	9	that	that	IN
6912	3122	10	the	the	DT
6912	3122	11	proteins	protein	NNS
6912	3122	12	of	of	IN
6912	3122	13	milk	milk	NN
6912	3122	14	are	be	VBP
6912	3122	15	far	far	RB
6912	3122	16	superior	superior	JJ
6912	3122	17	to	to	IN
6912	3122	18	those	those	DT
6912	3122	19	of	of	IN
6912	3122	20	any	any	DT
6912	3122	21	foods	food	NNS
6912	3122	22	derived	derive	VBN
6912	3122	23	from	from	IN
6912	3122	24	vegetable	vegetable	NN
6912	3122	25	sources	source	NNS
6912	3122	26	.	.	.
6912	3122	27	"	"	''
6912	3123	1	The	the	DT
6912	3123	2	most	most	RBS
6912	3123	3	important	important	JJ
6912	3123	4	protein	protein	NN
6912	3123	5	existing	exist	VBG
6912	3123	6	in	in	IN
6912	3123	7	milk	milk	NN
6912	3123	8	is	be	VBZ
6912	3123	9	called	call	VBN
6912	3123	10	_	_	NNP
6912	3123	11	casein	casein	NNP
6912	3123	12	_	_	NNP
6912	3123	13	.	.	.
6912	3124	1	Casein	Casein	NNP
6912	3124	2	is	be	VBZ
6912	3124	3	a	a	DT
6912	3124	4	complete	complete	JJ
6912	3124	5	protein	protein	NN
6912	3124	6	and	and	CC
6912	3124	7	is	be	VBZ
6912	3124	8	very	very	RB
6912	3124	9	important	important	JJ
6912	3124	10	for	for	IN
6912	3124	11	growth	growth	NN
6912	3124	12	.	.	.
6912	3125	1	It	-PRON-	PRP
6912	3125	2	has	have	VBZ
6912	3125	3	a	a	DT
6912	3125	4	peculiar	peculiar	JJ
6912	3125	5	property	property	NN
6912	3125	6	;	;	:
6912	3125	7	it	-PRON-	PRP
6912	3125	8	precipitates	precipitate	VBZ
6912	3125	9	when	when	WRB
6912	3125	10	acid	acid	NNP
6912	3125	11	is	be	VBZ
6912	3125	12	added	add	VBN
6912	3125	13	to	to	IN
6912	3125	14	milk	milk	NN
6912	3125	15	.	.	.
6912	3126	1	When	when	WRB
6912	3126	2	milk	milk	NN
6912	3126	3	sours	sour	NNS
6912	3126	4	,	,	,
6912	3126	5	the	the	DT
6912	3126	6	sugar	sugar	NN
6912	3126	7	contained	contain	VBN
6912	3126	8	in	in	IN
6912	3126	9	the	the	DT
6912	3126	10	milk	milk	NN
6912	3126	11	changes	change	NNS
6912	3126	12	to	to	IN
6912	3126	13	an	an	DT
6912	3126	14	acid	acid	NN
6912	3126	15	,	,	,
6912	3126	16	and	and	CC
6912	3126	17	this	this	DT
6912	3126	18	acid	acid	NN
6912	3126	19	causes	cause	VBZ
6912	3126	20	the	the	DT
6912	3126	21	casein	casein	NNP
6912	3126	22	to	to	TO
6912	3126	23	precipitate	precipitate	VB
6912	3126	24	.	.	.
6912	3127	1	Casein	Casein	NNP
6912	3127	2	is	be	VBZ
6912	3127	3	also	also	RB
6912	3127	4	clotted	clot	VBN
6912	3127	5	by	by	IN
6912	3127	6	an	an	DT
6912	3127	7	enzyme	enzyme	NNS
6912	3127	8	occurring	occur	VBG
6912	3127	9	in	in	IN
6912	3127	10	the	the	DT
6912	3127	11	digestive	digestive	JJ
6912	3127	12	juice	juice	NN
6912	3127	13	of	of	IN
6912	3127	14	the	the	DT
6912	3127	15	stomach	stomach	NN
6912	3127	16	.	.	.
6912	3128	1	(	(	-LRB-
6912	3128	2	_	_	NNP
6912	3128	3	b	b	NNP
6912	3128	4	_	_	NNP
6912	3128	5	)	)	-RRB-
6912	3128	6	_	_	NNP
6912	3128	7	Valuable	valuable	JJ
6912	3128	8	ash	ash	NN
6912	3128	9	_	_	NNP
6912	3128	10	.	.	.
6912	3129	1	Lime	Lime	NNP
6912	3129	2	which	which	WDT
6912	3129	3	is	be	VBZ
6912	3129	4	so	so	RB
6912	3129	5	essential	essential	JJ
6912	3129	6	to	to	IN
6912	3129	7	bodybuilding	bodybuilde	VBG
6912	3129	8	is	be	VBZ
6912	3129	9	one	one	CD
6912	3129	10	of	of	IN
6912	3129	11	the	the	DT
6912	3129	12	minerals	mineral	NNS
6912	3129	13	in	in	IN
6912	3129	14	milk	milk	NN
6912	3129	15	.	.	.
6912	3130	1	The	the	DT
6912	3130	2	following	follow	VBG
6912	3130	3	diagram	diagram	NN
6912	3130	4	from	from	IN
6912	3130	5	United	United	NNP
6912	3130	6	States	States	NNP
6912	3130	7	Food	Food	NNP
6912	3130	8	Leaflet	Leaflet	NNP
6912	3130	9	No	no	UH
6912	3130	10	.	.	.
6912	3131	1	11	11	CD
6912	3131	2	shows	show	VBZ
6912	3131	3	that	that	IN
6912	3131	4	milk	milk	NN
6912	3131	5	is	be	VBZ
6912	3131	6	especially	especially	RB
6912	3131	7	rich	rich	JJ
6912	3131	8	in	in	IN
6912	3131	9	lime	lime	NN
6912	3131	10	.	.	.
6912	3132	1	(	(	-LRB-
6912	3132	2	Lime	Lime	NNP
6912	3132	3	is	be	VBZ
6912	3132	4	calcium	calcium	NN
6912	3132	5	oxide	oxide	NN
6912	3132	6	.	.	.
6912	3132	7	)	)	-RRB-
6912	3133	1	[	[	-LRB-
6912	3133	2	Illustration	illustration	NN
6912	3133	3	]	]	-RRB-
6912	3133	4	(	(	-LRB-
6912	3133	5	_	_	NNP
6912	3133	6	c	c	NNP
6912	3133	7	_	_	NNP
6912	3133	8	)	)	-RRB-
6912	3133	9	_	_	NNP
6912	3133	10	Vitamines	Vitamines	NNP
6912	3133	11	_	_	NNP
6912	3133	12	.	.	.
6912	3134	1	These	these	DT
6912	3134	2	are	be	VBP
6912	3134	3	substances	substance	NNS
6912	3134	4	contained	contain	VBN
6912	3134	5	only	only	RB
6912	3134	6	in	in	IN
6912	3134	7	certain	certain	JJ
6912	3134	8	foods	food	NNS
6912	3134	9	.	.	.
6912	3135	1	They	-PRON-	PRP
6912	3135	2	are	be	VBP
6912	3135	3	essential	essential	JJ
6912	3135	4	for	for	IN
6912	3135	5	maintaining	maintain	VBG
6912	3135	6	life	life	NN
6912	3135	7	and	and	CC
6912	3135	8	health	health	NN
6912	3135	9	.	.	.
6912	3136	1	Milk	milk	NN
6912	3136	2	is	be	VBZ
6912	3136	3	rich	rich	JJ
6912	3136	4	in	in	IN
6912	3136	5	these	these	DT
6912	3136	6	indispensable	indispensable	JJ
6912	3136	7	materials	material	NNS
6912	3136	8	(	(	-LRB-
6912	3136	9	see	see	VB
6912	3136	10	Division	Division	NNP
6912	3136	11	Seven	Seven	NNP
6912	3136	12	)	)	-RRB-
6912	3136	13	.	.	.
6912	3137	1	Milk	milk	NN
6912	3137	2	also	also	RB
6912	3137	3	contains	contain	VBZ
6912	3137	4	fat	fat	NN
6912	3137	5	and	and	CC
6912	3137	6	carbohydrate	carbohydrate	NN
6912	3137	7	.	.	.
6912	3138	1	The	the	DT
6912	3138	2	presence	presence	NN
6912	3138	3	of	of	IN
6912	3138	4	the	the	DT
6912	3138	5	foodstuffs	foodstuff	NNS
6912	3138	6	in	in	IN
6912	3138	7	milk	milk	NN
6912	3138	8	is	be	VBZ
6912	3138	9	shown	show	VBN
6912	3138	10	by	by	IN
6912	3138	11	the	the	DT
6912	3138	12	following	follow	VBG
6912	3138	13	:	:	:
6912	3138	14	EXPERIMENT	experiment	NN
6912	3138	15	44	44	CD
6912	3138	16	:	:	:
6912	3138	17	SEPARATION	separation	NN
6912	3138	18	OF	of	IN
6912	3138	19	MILK	milk	NN
6912	3138	20	INTO	into	NN
6912	3138	21	FOODSTUFFS	foodstuffs	NN
6912	3138	22	.	.	.
6912	3139	1	(	(	-LRB-
6912	3139	2	_	_	NNP
6912	3139	3	a	a	DT
6912	3139	4	_	_	NNP
6912	3139	5	)	)	-RRB-
6912	3139	6	By	by	IN
6912	3139	7	means	mean	NNS
6912	3139	8	of	of	IN
6912	3139	9	a	a	DT
6912	3139	10	cream	cream	NN
6912	3139	11	dipper	dipper	NN
6912	3139	12	,	,	,
6912	3139	13	remove	remove	VB
6912	3139	14	the	the	DT
6912	3139	15	cream	cream	NN
6912	3139	16	from	from	IN
6912	3139	17	a	a	DT
6912	3139	18	bottle	bottle	NN
6912	3139	19	of	of	IN
6912	3139	20	milk	milk	NN
6912	3139	21	.	.	.
6912	3140	1	Place	place	VB
6912	3140	2	a	a	DT
6912	3140	3	drop	drop	NN
6912	3140	4	of	of	IN
6912	3140	5	the	the	DT
6912	3140	6	cream	cream	NN
6912	3140	7	on	on	IN
6912	3140	8	a	a	DT
6912	3140	9	piece	piece	NN
6912	3140	10	of	of	IN
6912	3140	11	paper	paper	NN
6912	3140	12	.	.	.
6912	3141	1	Let	let	VB
6912	3141	2	the	the	DT
6912	3141	3	paper	paper	NN
6912	3141	4	dry	dry	VB
6912	3141	5	.	.	.
6912	3142	1	What	what	WDT
6912	3142	2	foodstuff	foodstuff	NN
6912	3142	3	is	be	VBZ
6912	3142	4	indicated	indicate	VBN
6912	3142	5	by	by	IN
6912	3142	6	the	the	DT
6912	3142	7	stain	stain	NN
6912	3142	8	on	on	IN
6912	3142	9	the	the	DT
6912	3142	10	paper	paper	NN
6912	3142	11	?	?	.
6912	3143	1	(	(	-LRB-
6912	3143	2	_	_	NNP
6912	3143	3	b	b	NNP
6912	3143	4	_	_	NNP
6912	3143	5	)	)	-RRB-
6912	3143	6	Take	take	VB
6912	3143	7	1/4	1/4	CD
6912	3143	8	cupful	cupful	NN
6912	3143	9	of	of	IN
6912	3143	10	the	the	DT
6912	3143	11	skimmed	skim	VBN
6912	3143	12	milk	milk	NN
6912	3143	13	.	.	.
6912	3144	1	Heat	heat	VB
6912	3144	2	it	-PRON-	PRP
6912	3144	3	to	to	IN
6912	3144	4	blood	blood	NN
6912	3144	5	temperature	temperature	NN
6912	3144	6	(	(	-LRB-
6912	3144	7	test	test	NN
6912	3144	8	by	by	IN
6912	3144	9	dropping	drop	VBG
6912	3144	10	the	the	DT
6912	3144	11	milk	milk	NN
6912	3144	12	on	on	IN
6912	3144	13	the	the	DT
6912	3144	14	wrist	wrist	NN
6912	3144	15	,	,	,
6912	3144	16	see	see	VB
6912	3144	17	_	_	NNP
6912	3144	18	Junket	Junket	NNP
6912	3144	19	Custard	Custard	NNP
6912	3144	20	_	_	NNP
6912	3144	21	)	)	-RRB-
6912	3144	22	.	.	.
6912	3145	1	Crush	crush	NN
6912	3145	2	1/8	1/8	CD
6912	3145	3	junket	junket	NN
6912	3145	4	tablet	tablet	NN
6912	3145	5	and	and	CC
6912	3145	6	add	add	VB
6912	3145	7	it	-PRON-	PRP
6912	3145	8	to	to	IN
6912	3145	9	the	the	DT
6912	3145	10	warm	warm	JJ
6912	3145	11	milk	milk	NN
6912	3145	12	.	.	.
6912	3146	1	Stir	stir	VB
6912	3146	2	until	until	IN
6912	3146	3	the	the	DT
6912	3146	4	powder	powder	NN
6912	3146	5	is	be	VBZ
6912	3146	6	dissolved	dissolve	VBN
6912	3146	7	.	.	.
6912	3147	1	Let	let	VB
6912	3147	2	the	the	DT
6912	3147	3	milk	milk	NN
6912	3147	4	stand	stand	VB
6912	3147	5	in	in	IN
6912	3147	6	a	a	DT
6912	3147	7	warm	warm	JJ
6912	3147	8	place	place	NN
6912	3147	9	until	until	IN
6912	3147	10	it	-PRON-	PRP
6912	3147	11	is	be	VBZ
6912	3147	12	clotted	clot	VBN
6912	3147	13	.	.	.
6912	3148	1	Heat	heat	VB
6912	3148	2	the	the	DT
6912	3148	3	clotted	clot	VBN
6912	3148	4	milk	milk	NN
6912	3148	5	and	and	CC
6912	3148	6	boil	boil	VB
6912	3148	7	1	1	CD
6912	3148	8	minute	minute	NN
6912	3148	9	.	.	.
6912	3149	1	Pour	pour	VB
6912	3149	2	it	-PRON-	PRP
6912	3149	3	into	into	IN
6912	3149	4	a	a	DT
6912	3149	5	filter	filter	NN
6912	3149	6	paper	paper	NN
6912	3149	7	.	.	.
6912	3150	1	Catch	catch	VB
6912	3150	2	the	the	DT
6912	3150	3	filtrate	filtrate	NN
6912	3150	4	in	in	IN
6912	3150	5	a	a	DT
6912	3150	6	beaker	beaker	NN
6912	3150	7	.	.	.
6912	3151	1	What	what	WP
6912	3151	2	is	be	VBZ
6912	3151	3	the	the	DT
6912	3151	4	foodstuff	foodstuff	NN
6912	3151	5	that	that	WDT
6912	3151	6	remains	remain	VBZ
6912	3151	7	in	in	IN
6912	3151	8	the	the	DT
6912	3151	9	filter	filter	NN
6912	3151	10	paper	paper	NN
6912	3151	11	(	(	-LRB-
6912	3151	12	see	see	VB
6912	3151	13	Proteins	Proteins	NNP
6912	3151	14	of	of	IN
6912	3151	15	"	"	``
6912	3151	16	excellent	excellent	JJ
6912	3151	17	quality	quality	NN
6912	3151	18	"	"	''
6912	3151	19	)	)	-RRB-
6912	3151	20	?	?	.
6912	3152	1	(	(	-LRB-
6912	3152	2	_	_	NNP
6912	3152	3	c	c	NNP
6912	3152	4	_	_	NNP
6912	3152	5	)	)	-RRB-
6912	3152	6	Put	put	VB
6912	3152	7	15	15	CD
6912	3152	8	cubic	cubic	JJ
6912	3152	9	centimeters	centimeter	NNS
6912	3152	10	of	of	IN
6912	3152	11	Fehling	Fehling	NNP
6912	3152	12	's	's	POS
6912	3152	13	Solution	Solution	NNP
6912	3152	14	[	[	-LRB-
6912	3152	15	Footnote	Footnote	NNP
6912	3152	16	49	49	CD
6912	3152	17	:	:	:
6912	3152	18	NOTE	NOTE	VBG
6912	3152	19	TO	to	IN
6912	3152	20	THE	the	DT
6912	3152	21	TEACHER.--Fehling	teacher.--fehling	NN
6912	3152	22	's	's	POS
6912	3152	23	Solution	Solution	NNP
6912	3152	24	is	be	VBZ
6912	3152	25	made	make	VBN
6912	3152	26	as	as	IN
6912	3152	27	follows	follow	VBZ
6912	3152	28	:	:	:
6912	3152	29	Prepare	prepare	VB
6912	3152	30	a	a	DT
6912	3152	31	solution	solution	NN
6912	3152	32	of	of	IN
6912	3152	33	Rochelle	Rochelle	NNP
6912	3152	34	salts,--175	salts,--175	NNP
6912	3152	35	grams	gram	NNS
6912	3152	36	of	of	IN
6912	3152	37	Rochelle	Rochelle	NNP
6912	3152	38	salts	salt	NNS
6912	3152	39	,	,	,
6912	3152	40	50	50	CD
6912	3152	41	grams	gram	NNS
6912	3152	42	of	of	IN
6912	3152	43	sodium	sodium	NN
6912	3152	44	hydroxide	hydroxide	NN
6912	3152	45	,	,	,
6912	3152	46	and	and	CC
6912	3152	47	250	250	CD
6912	3152	48	cubic	cubic	JJ
6912	3152	49	centimeters	centimeter	NNS
6912	3152	50	of	of	IN
6912	3152	51	water	water	NN
6912	3152	52	.	.	.
6912	3153	1	Prepare	prepare	VB
6912	3153	2	a	a	DT
6912	3153	3	solution	solution	NN
6912	3153	4	of	of	IN
6912	3153	5	copper	copper	NN
6912	3153	6	sulphate,--57.73	sulphate,--57.73	NN
6912	3153	7	grams	gram	NNS
6912	3153	8	of	of	IN
6912	3153	9	copper	copper	NN
6912	3153	10	sulphate	sulphate	NN
6912	3153	11	,	,	,
6912	3153	12	250	250	CD
6912	3153	13	cubic	cubic	JJ
6912	3153	14	centimeters	centimeter	NNS
6912	3153	15	of	of	IN
6912	3153	16	water	water	NN
6912	3153	17	,	,	,
6912	3153	18	and	and	CC
6912	3153	19	0.4	0.4	CD
6912	3153	20	cubic	cubic	JJ
6912	3153	21	centimeter	centimeter	NN
6912	3153	22	of	of	IN
6912	3153	23	sulphuric	sulphuric	JJ
6912	3153	24	acid	acid	NN
6912	3153	25	.	.	.
6912	3154	1	Then	then	RB
6912	3154	2	combine	combine	VB
6912	3154	3	1	1	CD
6912	3154	4	part	part	NN
6912	3154	5	of	of	IN
6912	3154	6	the	the	DT
6912	3154	7	alkaline	alkaline	JJ
6912	3154	8	Rochelle	Rochelle	NNP
6912	3154	9	salt	salt	NN
6912	3154	10	solution	solution	NN
6912	3154	11	,	,	,
6912	3154	12	1	1	CD
6912	3154	13	part	part	NN
6912	3154	14	of	of	IN
6912	3154	15	copper	copper	NN
6912	3154	16	sulphate	sulphate	NN
6912	3154	17	,	,	,
6912	3154	18	and	and	CC
6912	3154	19	4	4	CD
6912	3154	20	parts	part	NNS
6912	3154	21	of	of	IN
6912	3154	22	water	water	NN
6912	3154	23	.	.	.
6912	3155	1	Boil	Boil	NNP
6912	3155	2	the	the	DT
6912	3155	3	mixture	mixture	NN
6912	3155	4	.	.	.
6912	3156	1	This	this	DT
6912	3156	2	solution	solution	NN
6912	3156	3	deteriorates	deteriorate	VBZ
6912	3156	4	readily	readily	RB
6912	3156	5	.	.	.
6912	3157	1	The	the	DT
6912	3157	2	best	good	JJS
6912	3157	3	results	result	NNS
6912	3157	4	are	be	VBP
6912	3157	5	obtained	obtain	VBN
6912	3157	6	by	by	IN
6912	3157	7	using	use	VBG
6912	3157	8	a	a	DT
6912	3157	9	"	"	``
6912	3157	10	fresh	fresh	JJ
6912	3157	11	"	"	''
6912	3157	12	mixture	mixture	NN
6912	3157	13	for	for	IN
6912	3157	14	testing	test	VBG
6912	3157	15	sugar	sugar	NN
6912	3157	16	and	and	CC
6912	3157	17	by	by	IN
6912	3157	18	boiling	boil	VBG
6912	3157	19	just	just	RB
6912	3157	20	before	before	IN
6912	3157	21	using	use	VBG
6912	3157	22	.	.	.
6912	3157	23	]	]	-RRB-
6912	3158	1	in	in	IN
6912	3158	2	a	a	DT
6912	3158	3	flask	flask	NN
6912	3158	4	.	.	.
6912	3159	1	Boil	Boil	NNP
6912	3159	2	for	for	IN
6912	3159	3	2	2	CD
6912	3159	4	minutes	minute	NNS
6912	3159	5	.	.	.
6912	3160	1	Add	add	VB
6912	3160	2	2	2	CD
6912	3160	3	cubic	cubic	JJ
6912	3160	4	centimeters	centimeter	NNS
6912	3160	5	of	of	IN
6912	3160	6	the	the	DT
6912	3160	7	filtrate	filtrate	JJ
6912	3160	8	from	from	IN
6912	3160	9	(	(	-LRB-
6912	3160	10	_	_	NNP
6912	3160	11	b	b	NNP
6912	3160	12	_	_	NNP
6912	3160	13	)	)	-RRB-
6912	3160	14	and	and	CC
6912	3160	15	boil	boil	VB
6912	3160	16	one	one	CD
6912	3160	17	minute	minute	NN
6912	3160	18	.	.	.
6912	3161	1	To	to	IN
6912	3161	2	what	what	WDT
6912	3161	3	color	color	NN
6912	3161	4	does	do	VBZ
6912	3161	5	the	the	DT
6912	3161	6	blue	blue	JJ
6912	3161	7	mixture	mixture	NN
6912	3161	8	change	change	NN
6912	3161	9	?	?	.
6912	3162	1	A	a	DT
6912	3162	2	red	red	JJ
6912	3162	3	precipitate	precipitate	NN
6912	3162	4	indicates	indicate	VBZ
6912	3162	5	sugar	sugar	NN
6912	3162	6	.	.	.
6912	3163	1	What	what	WDT
6912	3163	2	foodstuff	foodstuff	NN
6912	3163	3	does	do	VBZ
6912	3163	4	this	this	DT
6912	3163	5	test	test	NN
6912	3163	6	indicate	indicate	VB
6912	3163	7	that	that	IN
6912	3163	8	milk	milk	NN
6912	3163	9	contains	contain	VBZ
6912	3163	10	?	?	.
6912	3164	1	(	(	-LRB-
6912	3164	2	_	_	NNP
6912	3164	3	d	d	NNP
6912	3164	4	_	_	NNP
6912	3164	5	)	)	-RRB-
6912	3164	6	Put	put	VB
6912	3164	7	the	the	DT
6912	3164	8	remainder	remainder	NN
6912	3164	9	of	of	IN
6912	3164	10	the	the	DT
6912	3164	11	filtrate	filtrate	JJ
6912	3164	12	from	from	IN
6912	3164	13	(	(	-LRB-
6912	3164	14	_	_	NNP
6912	3164	15	b	b	NNP
6912	3164	16	_	_	NNP
6912	3164	17	)	)	-RRB-
6912	3164	18	in	in	IN
6912	3164	19	a	a	DT
6912	3164	20	custard	custard	JJ
6912	3164	21	cup	cup	NN
6912	3164	22	and	and	CC
6912	3164	23	evaporate	evaporate	VB
6912	3164	24	over	over	IN
6912	3164	25	hot	hot	JJ
6912	3164	26	water	water	NN
6912	3164	27	to	to	IN
6912	3164	28	dryness	dryness	NN
6912	3164	29	.	.	.
6912	3165	1	Note	note	VB
6912	3165	2	the	the	DT
6912	3165	3	residue	residue	NN
6912	3165	4	.	.	.
6912	3166	1	What	what	WP
6912	3166	2	foodstuff	foodstuff	NN
6912	3166	3	other	other	JJ
6912	3166	4	than	than	IN
6912	3166	5	sugar	sugar	NN
6912	3166	6	is	be	VBZ
6912	3166	7	contained	contain	VBN
6912	3166	8	in	in	IN
6912	3166	9	the	the	DT
6912	3166	10	residue	residue	NN
6912	3166	11	?	?	.
6912	3167	1	(	(	-LRB-
6912	3167	2	_	_	NNP
6912	3167	3	e	e	NNP
6912	3167	4	_	_	NNP
6912	3167	5	)	)	-RRB-
6912	3167	6	What	what	WP
6912	3167	7	foodstuff	foodstuff	NN
6912	3167	8	has	have	VBZ
6912	3167	9	passed	pass	VBN
6912	3167	10	off	off	RP
6912	3167	11	in	in	IN
6912	3167	12	the	the	DT
6912	3167	13	form	form	NN
6912	3167	14	of	of	IN
6912	3167	15	vapor	vapor	NN
6912	3167	16	during	during	IN
6912	3167	17	evaporation	evaporation	NN
6912	3167	18	?	?	.
6912	3168	1	(	(	-LRB-
6912	3168	2	_	_	NNP
6912	3168	3	f	f	NNP
6912	3168	4	_	_	NNP
6912	3168	5	)	)	-RRB-
6912	3168	6	As	as	IN
6912	3168	7	mentioned	mention	VBN
6912	3168	8	above	above	RB
6912	3168	9	,	,	,
6912	3168	10	milk	milk	NN
6912	3168	11	also	also	RB
6912	3168	12	contains	contain	VBZ
6912	3168	13	vitamines	vitamine	NNS
6912	3168	14	.	.	.
6912	3169	1	LESSON	LESSON	NNP
6912	3169	2	XLVII	XLVII	NNP
6912	3169	3	MILK	MILK	NNS
6912	3169	4	WITH	with	IN
6912	3169	5	COCOA	cocoa	NN
6912	3169	6	AND	and	CC
6912	3169	7	CHOCOLATE	chocolate	NN
6912	3169	8	EXPERIMENT	EXPERIMENT	NNP
6912	3169	9	46	46	CD
6912	3169	10	:	:	:
6912	3169	11	SCALDING	SCALDING	NNP
6912	3169	12	MILK.--Fill	MILK.--Fill	NNP
6912	3169	13	the	the	DT
6912	3169	14	lower	low	JJR
6912	3169	15	part	part	NN
6912	3169	16	of	of	IN
6912	3169	17	a	a	DT
6912	3169	18	double	double	JJ
6912	3169	19	boiler	boiler	NN
6912	3169	20	one	one	CD
6912	3169	21	third	third	NN
6912	3169	22	full	full	JJ
6912	3169	23	of	of	IN
6912	3169	24	boiling	boil	VBG
6912	3169	25	water	water	NN
6912	3169	26	.	.	.
6912	3170	1	Put	put	VB
6912	3170	2	1/2	1/2	CD
6912	3170	3	cupful	cupful	NN
6912	3170	4	of	of	IN
6912	3170	5	milk	milk	NN
6912	3170	6	in	in	IN
6912	3170	7	the	the	DT
6912	3170	8	top	top	NN
6912	3170	9	of	of	IN
6912	3170	10	the	the	DT
6912	3170	11	double	double	JJ
6912	3170	12	boiler	boiler	NN
6912	3170	13	,	,	,
6912	3170	14	cover	cover	NN
6912	3170	15	,	,	,
6912	3170	16	and	and	CC
6912	3170	17	heat	heat	NN
6912	3170	18	over	over	IN
6912	3170	19	the	the	DT
6912	3170	20	boiling	boiling	NN
6912	3170	21	water	water	NN
6912	3170	22	.	.	.
6912	3171	1	In	in	IN
6912	3171	2	a	a	DT
6912	3171	3	few	few	JJ
6912	3171	4	minutes	minute	NNS
6912	3171	5	examine	examine	VBP
6912	3171	6	.	.	.
6912	3172	1	Carefully	carefully	RB
6912	3172	2	note	note	VB
6912	3172	3	the	the	DT
6912	3172	4	appearance	appearance	NN
6912	3172	5	of	of	IN
6912	3172	6	the	the	DT
6912	3172	7	surface	surface	NN
6912	3172	8	of	of	IN
6912	3172	9	the	the	DT
6912	3172	10	milk	milk	NN
6912	3172	11	.	.	.
6912	3173	1	Explain	explain	VB
6912	3173	2	why	why	WRB
6912	3173	3	it	-PRON-	PRP
6912	3173	4	is	be	VBZ
6912	3173	5	that	that	IN
6912	3173	6	dishes	dish	NNS
6912	3173	7	that	that	WDT
6912	3173	8	have	have	VBP
6912	3173	9	contained	contain	VBN
6912	3173	10	milk	milk	NN
6912	3173	11	should	should	MD
6912	3173	12	be	be	VB
6912	3173	13	soaked	soak	VBN
6912	3173	14	in	in	IN
6912	3173	15	cold	cold	JJ
6912	3173	16	water	water	NN
6912	3173	17	,	,	,
6912	3173	18	and	and	CC
6912	3173	19	then	then	RB
6912	3173	20	washed	wash	VBD
6912	3173	21	in	in	IN
6912	3173	22	warm	warm	JJ
6912	3173	23	water	water	NN
6912	3173	24	.	.	.
6912	3174	1	Insert	insert	VB
6912	3174	2	a	a	DT
6912	3174	3	thermometer	thermometer	NN
6912	3174	4	in	in	IN
6912	3174	5	the	the	DT
6912	3174	6	milk	milk	NN
6912	3174	7	and	and	CC
6912	3174	8	record	record	NN
6912	3174	9	temperature	temperature	NN
6912	3174	10	.	.	.
6912	3175	1	Is	be	VBZ
6912	3175	2	it	-PRON-	PRP
6912	3175	3	possible	possible	JJ
6912	3175	4	to	to	TO
6912	3175	5	boil	boil	VB
6912	3175	6	milk	milk	NN
6912	3175	7	over	over	IN
6912	3175	8	hot	hot	JJ
6912	3175	9	water	water	NN
6912	3175	10	?	?	.
6912	3176	1	Explain	explain	VB
6912	3176	2	your	-PRON-	PRP$
6912	3176	3	answer	answer	NN
6912	3176	4	.	.	.
6912	3177	1	(	(	-LRB-
6912	3177	2	Use	use	VB
6912	3177	3	this	this	DT
6912	3177	4	scalded	scald	VBN
6912	3177	5	milk	milk	NN
6912	3177	6	to	to	TO
6912	3177	7	make	make	VB
6912	3177	8	cocoa	cocoa	NN
6912	3177	9	and	and	CC
6912	3177	10	chocolate	chocolate	NN
6912	3177	11	.	.	.
6912	3177	12	)	)	-RRB-
6912	3178	1	The	the	DT
6912	3178	2	taste	taste	NN
6912	3178	3	of	of	IN
6912	3178	4	milk	milk	NN
6912	3178	5	is	be	VBZ
6912	3178	6	changed	change	VBN
6912	3178	7	by	by	IN
6912	3178	8	heating	heat	VBG
6912	3178	9	it	-PRON-	PRP
6912	3178	10	above	above	IN
6912	3178	11	158	158	CD
6912	3178	12	degrees	degree	NNS
6912	3178	13	F.	F.	NNP
6912	3178	14	Less	Less	JJR
6912	3178	15	change	change	NN
6912	3178	16	,	,	,
6912	3178	17	however	however	RB
6912	3178	18	,	,	,
6912	3178	19	is	be	VBZ
6912	3178	20	produced	produce	VBN
6912	3178	21	by	by	IN
6912	3178	22	scalding	scald	VBG
6912	3178	23	than	than	IN
6912	3178	24	by	by	IN
6912	3178	25	boiling	boil	VBG
6912	3178	26	.	.	.
6912	3179	1	Milk	milk	NN
6912	3179	2	is	be	VBZ
6912	3179	3	also	also	RB
6912	3179	4	apt	apt	JJ
6912	3179	5	to	to	TO
6912	3179	6	scorch	scorch	VB
6912	3179	7	if	if	IN
6912	3179	8	cooked	cook	VBN
6912	3179	9	at	at	IN
6912	3179	10	boiling	boil	VBG
6912	3179	11	temperature	temperature	NN
6912	3179	12	.	.	.
6912	3180	1	It	-PRON-	PRP
6912	3180	2	is	be	VBZ
6912	3180	3	sometimes	sometimes	RB
6912	3180	4	necessary	necessary	JJ
6912	3180	5	to	to	TO
6912	3180	6	boil	boil	VB
6912	3180	7	milk	milk	NN
6912	3180	8	to	to	TO
6912	3180	9	sterilize	sterilize	VB
6912	3180	10	it	-PRON-	PRP
6912	3180	11	.	.	.
6912	3181	1	COCOA	cocoa	NN
6912	3181	2	AND	and	CC
6912	3181	3	CHOCOLATE	chocolate	NN
6912	3181	4	as	as	IN
6912	3181	5	found	find	VBN
6912	3181	6	at	at	IN
6912	3181	7	market	market	NN
6912	3181	8	are	be	VBP
6912	3181	9	prepared	prepare	VBN
6912	3181	10	from	from	IN
6912	3181	11	cacao	cacao	NNP
6912	3181	12	beans	bean	NNS
6912	3181	13	.	.	.
6912	3182	1	The	the	DT
6912	3182	2	latter	latter	JJ
6912	3182	3	grow	grow	VBP
6912	3182	4	in	in	IN
6912	3182	5	pods,--the	pods,--the	DT
6912	3182	6	fruit	fruit	NN
6912	3182	7	of	of	IN
6912	3182	8	the	the	DT
6912	3182	9	tropical	tropical	JJ
6912	3182	10	cacao	cacao	NNP
6912	3182	11	trees	tree	NNS
6912	3182	12	(	(	-LRB-
6912	3182	13	see	see	VB
6912	3182	14	Figure	Figure	NNP
6912	3182	15	41	41	CD
6912	3182	16	)	)	-RRB-
6912	3182	17	.	.	.
6912	3183	1	The	the	DT
6912	3183	2	beans	bean	NNS
6912	3183	3	are	be	VBP
6912	3183	4	taken	take	VBN
6912	3183	5	from	from	IN
6912	3183	6	the	the	DT
6912	3183	7	pods	pod	NNS
6912	3183	8	,	,	,
6912	3183	9	allowed	allow	VBN
6912	3183	10	to	to	IN
6912	3183	11	ferment	ferment	NN
6912	3183	12	,	,	,
6912	3183	13	dried	dry	VBN
6912	3183	14	,	,	,
6912	3183	15	and	and	CC
6912	3183	16	roasted	roast	VBD
6912	3183	17	.	.	.
6912	3184	1	The	the	DT
6912	3184	2	husks	husk	NNS
6912	3184	3	loosened	loosen	VBD
6912	3184	4	by	by	IN
6912	3184	5	roasting	roast	VBG
6912	3184	6	are	be	VBP
6912	3184	7	then	then	RB
6912	3184	8	removed	remove	VBN
6912	3184	9	from	from	IN
6912	3184	10	the	the	DT
6912	3184	11	beans	bean	NNS
6912	3184	12	.	.	.
6912	3185	1	Cacao	Cacao	NNP
6912	3185	2	beans	bean	NNS
6912	3185	3	are	be	VBP
6912	3185	4	ground	grind	VBN
6912	3185	5	,	,	,
6912	3185	6	molded	mold	VBN
6912	3185	7	,	,	,
6912	3185	8	and	and	CC
6912	3185	9	sold	sell	VBN
6912	3185	10	as	as	IN
6912	3185	11	bitter	bitter	JJ
6912	3185	12	or	or	CC
6912	3185	13	baker	baker	NNP
6912	3185	14	's	's	POS
6912	3185	15	chocolate	chocolate	NN
6912	3185	16	.	.	.
6912	3186	1	In	in	IN
6912	3186	2	the	the	DT
6912	3186	3	preparation	preparation	NN
6912	3186	4	of	of	IN
6912	3186	5	sweet	sweet	JJ
6912	3186	6	chocolate	chocolate	NN
6912	3186	7	sugar	sugar	NN
6912	3186	8	is	be	VBZ
6912	3186	9	added	add	VBN
6912	3186	10	to	to	IN
6912	3186	11	the	the	DT
6912	3186	12	powdered	powdered	JJ
6912	3186	13	chocolate	chocolate	NN
6912	3186	14	before	before	IN
6912	3186	15	molding	molding	NN
6912	3186	16	.	.	.
6912	3187	1	Cocoa	cocoa	NN
6912	3187	2	differs	differ	VBZ
6912	3187	3	from	from	IN
6912	3187	4	chocolate	chocolate	NN
6912	3187	5	in	in	IN
6912	3187	6	that	that	DT
6912	3187	7	some	some	DT
6912	3187	8	of	of	IN
6912	3187	9	the	the	DT
6912	3187	10	fat	fat	NN
6912	3187	11	is	be	VBZ
6912	3187	12	removed	remove	VBN
6912	3187	13	.	.	.
6912	3188	1	Cocoa	cocoa	NN
6912	3188	2	and	and	CC
6912	3188	3	chocolate	chocolate	NN
6912	3188	4	contain	contain	NN
6912	3188	5	protein	protein	NN
6912	3188	6	,	,	,
6912	3188	7	fat	fat	NN
6912	3188	8	,	,	,
6912	3188	9	and	and	CC
6912	3188	10	carbohydrates	carbohydrate	NNS
6912	3188	11	.	.	.
6912	3189	1	These	these	DT
6912	3189	2	materials	material	NNS
6912	3189	3	,	,	,
6912	3189	4	in	in	IN
6912	3189	5	addition	addition	NN
6912	3189	6	to	to	IN
6912	3189	7	the	the	DT
6912	3189	8	milk	milk	NN
6912	3189	9	and	and	CC
6912	3189	10	sugar	sugar	NN
6912	3189	11	used	use	VBN
6912	3189	12	in	in	IN
6912	3189	13	preparing	prepare	VBG
6912	3189	14	the	the	DT
6912	3189	15	beverages	beverage	NNS
6912	3189	16	,	,	,
6912	3189	17	make	make	VB
6912	3189	18	the	the	DT
6912	3189	19	cocoa	cocoa	NN
6912	3189	20	and	and	CC
6912	3189	21	chocolate	chocolate	NN
6912	3189	22	beverages	beverage	NNS
6912	3189	23	high	high	JJ
6912	3189	24	in	in	IN
6912	3189	25	food	food	NN
6912	3189	26	value	value	NN
6912	3189	27	.	.	.
6912	3190	1	But	but	CC
6912	3190	2	in	in	IN
6912	3190	3	addition	addition	NN
6912	3190	4	to	to	IN
6912	3190	5	the	the	DT
6912	3190	6	materials	material	NNS
6912	3190	7	mentioned	mention	VBN
6912	3190	8	above	above	RB
6912	3190	9	,	,	,
6912	3190	10	there	there	EX
6912	3190	11	is	be	VBZ
6912	3190	12	present	present	JJ
6912	3190	13	in	in	IN
6912	3190	14	cocoa	cocoa	NN
6912	3190	15	and	and	CC
6912	3190	16	chocolate	chocolate	VB
6912	3190	17	some	some	DT
6912	3190	18	tannin	tannin	NN
6912	3190	19	and	and	CC
6912	3190	20	stimulating	stimulate	VBG
6912	3190	21	materials	material	NNS
6912	3190	22	.	.	.
6912	3191	1	The	the	DT
6912	3191	2	large	large	JJ
6912	3191	3	percentage	percentage	NN
6912	3191	4	of	of	IN
6912	3191	5	fat	fat	NN
6912	3191	6	existing	exist	VBG
6912	3191	7	in	in	IN
6912	3191	8	chocolate	chocolate	NN
6912	3191	9	may	may	MD
6912	3191	10	produce	produce	VB
6912	3191	11	distressing	distressing	JJ
6912	3191	12	effects	effect	NNS
6912	3191	13	when	when	WRB
6912	3191	14	taken	take	VBN
6912	3191	15	in	in	IN
6912	3191	16	addition	addition	NN
6912	3191	17	to	to	IN
6912	3191	18	a	a	DT
6912	3191	19	full	full	JJ
6912	3191	20	meal	meal	NN
6912	3191	21	.	.	.
6912	3192	1	If	if	IN
6912	3192	2	,	,	,
6912	3192	3	however	however	RB
6912	3192	4	,	,	,
6912	3192	5	the	the	DT
6912	3192	6	use	use	NN
6912	3192	7	of	of	IN
6912	3192	8	these	these	DT
6912	3192	9	beverages	beverage	NNS
6912	3192	10	causes	cause	VBZ
6912	3192	11	no	no	DT
6912	3192	12	ill	ill	JJ
6912	3192	13	effects	effect	NNS
6912	3192	14	,	,	,
6912	3192	15	they	-PRON-	PRP
6912	3192	16	may	may	MD
6912	3192	17	be	be	VB
6912	3192	18	classed	class	VBN
6912	3192	19	among	among	IN
6912	3192	20	the	the	DT
6912	3192	21	nutritious	nutritious	JJ
6912	3192	22	foods	food	NNS
6912	3192	23	and	and	CC
6912	3192	24	are	be	VBP
6912	3192	25	much	much	RB
6912	3192	26	preferable	preferable	JJ
6912	3192	27	to	to	IN
6912	3192	28	tea	tea	NN
6912	3192	29	and	and	CC
6912	3192	30	coffee	coffee	NN
6912	3192	31	especially	especially	RB
6912	3192	32	for	for	IN
6912	3192	33	girls	girl	NNS
6912	3192	34	and	and	CC
6912	3192	35	boys	boy	NNS
6912	3192	36	.	.	.
6912	3193	1	Neither	neither	DT
6912	3193	2	cocoa	cocoa	NN
6912	3193	3	nor	nor	CC
6912	3193	4	chocolate	chocolate	NN
6912	3193	5	is	be	VBZ
6912	3193	6	soluble	soluble	JJ
6912	3193	7	in	in	IN
6912	3193	8	water	water	NN
6912	3193	9	.	.	.
6912	3194	1	Some	some	DT
6912	3194	2	cocoas	cocoas	NN
6912	3194	3	are	be	VBP
6912	3194	4	very	very	RB
6912	3194	5	finely	finely	RB
6912	3194	6	ground	grind	VBN
6912	3194	7	and	and	CC
6912	3194	8	are	be	VBP
6912	3194	9	termed	term	VBN
6912	3194	10	soluble	soluble	JJ
6912	3194	11	cocoas	cocoas	NN
6912	3194	12	.	.	.
6912	3195	1	[	[	-LRB-
6912	3195	2	Illustration	illustration	NN
6912	3195	3	:	:	:
6912	3195	4	FIGURE	FIGURE	NNP
6912	3195	5	41.--CACAO	41.--cacao	CD
6912	3195	6	PODS	pods	NN
6912	3195	7	.	.	.
6912	3195	8	]	]	-RRB-
6912	3196	1	When	when	WRB
6912	3196	2	mixed	mix	VBN
6912	3196	3	with	with	IN
6912	3196	4	water	water	NN
6912	3196	5	these	these	DT
6912	3196	6	cocoas	cocoas	NN
6912	3196	7	do	do	VBP
6912	3196	8	not	not	RB
6912	3196	9	separate	separate	VB
6912	3196	10	as	as	RB
6912	3196	11	rapidly	rapidly	RB
6912	3196	12	as	as	IN
6912	3196	13	others	other	NNS
6912	3196	14	,	,	,
6912	3196	15	but	but	CC
6912	3196	16	they	-PRON-	PRP
6912	3196	17	are	be	VBP
6912	3196	18	not	not	RB
6912	3196	19	soluble	soluble	JJ
6912	3196	20	.	.	.
6912	3197	1	Because	because	IN
6912	3197	2	of	of	IN
6912	3197	3	its	-PRON-	PRP$
6912	3197	4	insolubility	insolubility	NN
6912	3197	5	,	,	,
6912	3197	6	chocolate	chocolate	NN
6912	3197	7	should	should	MD
6912	3197	8	be	be	VB
6912	3197	9	blended	blend	VBN
6912	3197	10	as	as	RB
6912	3197	11	thoroughly	thoroughly	RB
6912	3197	12	as	as	IN
6912	3197	13	possible	possible	JJ
6912	3197	14	with	with	IN
6912	3197	15	other	other	JJ
6912	3197	16	materials	material	NNS
6912	3197	17	.	.	.
6912	3198	1	A	a	DT
6912	3198	2	satisfactory	satisfactory	JJ
6912	3198	3	and	and	CC
6912	3198	4	practical	practical	JJ
6912	3198	5	method	method	NN
6912	3198	6	of	of	IN
6912	3198	7	accomplishing	accomplish	VBG
6912	3198	8	this	this	DT
6912	3198	9	is	be	VBZ
6912	3198	10	to	to	TO
6912	3198	11	make	make	VB
6912	3198	12	a	a	DT
6912	3198	13	_	_	NNP
6912	3198	14	smooth	smooth	JJ
6912	3198	15	paste	paste	NN
6912	3198	16	_	_	NNP
6912	3198	17	of	of	IN
6912	3198	18	chocolate	chocolate	NN
6912	3198	19	and	and	CC
6912	3198	20	boiling	boiling	NN
6912	3198	21	water	water	NN
6912	3198	22	.	.	.
6912	3199	1	To	to	TO
6912	3199	2	develop	develop	VB
6912	3199	3	flavor	flavor	NN
6912	3199	4	,	,	,
6912	3199	5	it	-PRON-	PRP
6912	3199	6	is	be	VBZ
6912	3199	7	well	well	JJ
6912	3199	8	to	to	TO
6912	3199	9	cook	cook	VB
6912	3199	10	both	both	DT
6912	3199	11	chocolate	chocolate	NN
6912	3199	12	and	and	CC
6912	3199	13	cocoa	cocoa	NN
6912	3199	14	at	at	IN
6912	3199	15	boiling	boil	VBG
6912	3199	16	temperature	temperature	NN
6912	3199	17	,	,	,
6912	3199	18	especially	especially	RB
6912	3199	19	when	when	WRB
6912	3199	20	combining	combine	VBG
6912	3199	21	with	with	IN
6912	3199	22	liquids	liquid	NNS
6912	3199	23	.	.	.
6912	3200	1	The	the	DT
6912	3200	2	flavor	flavor	NN
6912	3200	3	of	of	IN
6912	3200	4	the	the	DT
6912	3200	5	cocoa	cocoa	NN
6912	3200	6	beverage	beverage	NN
6912	3200	7	is	be	VBZ
6912	3200	8	improved	improve	VBN
6912	3200	9	by	by	IN
6912	3200	10	much	much	JJ
6912	3200	11	cooking	cooking	NN
6912	3200	12	.	.	.
6912	3201	1	Long	long	JJ
6912	3201	2	cooking	cooking	NN
6912	3201	3	of	of	IN
6912	3201	4	the	the	DT
6912	3201	5	chocolate	chocolate	NN
6912	3201	6	beverage	beverage	NN
6912	3201	7	causes	cause	VBZ
6912	3201	8	the	the	DT
6912	3201	9	fat	fat	NN
6912	3201	10	to	to	TO
6912	3201	11	separate	separate	VB
6912	3201	12	and	and	CC
6912	3201	13	float	float	VB
6912	3201	14	.	.	.
6912	3202	1	COCOA	cocoa	NN
6912	3202	2	1/4	1/4	CD
6912	3202	3	cupful	cupful	JJ
6912	3202	4	cocoa	cocoa	NN
6912	3202	5	3	3	CD
6912	3202	6	cupfuls	cupfuls	NN
6912	3202	7	milk	milk	NN
6912	3202	8	1	1	CD
6912	3202	9	to	to	IN
6912	3202	10	3	3	CD
6912	3202	11	teaspoonfuls	teaspoonfuls	NNP
6912	3202	12	corn	corn	NN
6912	3202	13	-	-	HYPH
6912	3202	14	starch	starch	NN
6912	3202	15	1/4	1/4	CD
6912	3202	16	to	to	IN
6912	3202	17	3/8	3/8	CD
6912	3202	18	cupful	cupful	JJ
6912	3202	19	sugar	sugar	NN
6912	3202	20	1	1	CD
6912	3202	21	cupful	cupful	JJ
6912	3202	22	water	water	NN
6912	3202	23	1/4	1/4	CD
6912	3202	24	teaspoonful	teaspoonful	JJ
6912	3202	25	salt	salt	NN
6912	3202	26	Mix	mix	NN
6912	3202	27	cocoa	cocoa	NN
6912	3202	28	,	,	,
6912	3202	29	corn	corn	NN
6912	3202	30	-	-	HYPH
6912	3202	31	starch	starch	NN
6912	3202	32	,	,	,
6912	3202	33	and	and	CC
6912	3202	34	water	water	NN
6912	3202	35	and	and	CC
6912	3202	36	boil	boil	VB
6912	3202	37	for	for	IN
6912	3202	38	10	10	CD
6912	3202	39	minutes	minute	NNS
6912	3202	40	.	.	.
6912	3203	1	Add	add	VB
6912	3203	2	the	the	DT
6912	3203	3	milk	milk	NN
6912	3203	4	and	and	CC
6912	3203	5	sugar	sugar	NN
6912	3203	6	to	to	IN
6912	3203	7	the	the	DT
6912	3203	8	mixture	mixture	NN
6912	3203	9	and	and	CC
6912	3203	10	cook	cook	VB
6912	3203	11	over	over	IN
6912	3203	12	hot	hot	JJ
6912	3203	13	water	water	NN
6912	3203	14	for	for	IN
6912	3203	15	1/2	1/2	CD
6912	3203	16	hour	hour	NN
6912	3203	17	.	.	.
6912	3204	1	Add	add	VB
6912	3204	2	salt	salt	NN
6912	3204	3	.	.	.
6912	3205	1	Beat	beat	VB
6912	3205	2	well	well	RB
6912	3205	3	and	and	CC
6912	3205	4	serve	serve	VB
6912	3205	5	.	.	.
6912	3206	1	Vanilla	Vanilla	NNP
6912	3206	2	may	may	MD
6912	3206	3	be	be	VB
6912	3206	4	added	add	VBN
6912	3206	5	to	to	IN
6912	3206	6	cocoa	cocoa	NN
6912	3206	7	if	if	IN
6912	3206	8	desired	desire	VBN
6912	3206	9	.	.	.
6912	3207	1	Varying	vary	VBG
6912	3207	2	quantities	quantity	NNS
6912	3207	3	of	of	IN
6912	3207	4	corn	corn	NN
6912	3207	5	-	-	HYPH
6912	3207	6	starch	starch	NN
6912	3207	7	and	and	CC
6912	3207	8	sugar	sugar	NN
6912	3207	9	are	be	VBP
6912	3207	10	given	give	VBN
6912	3207	11	so	so	IN
6912	3207	12	that	that	IN
6912	3207	13	the	the	DT
6912	3207	14	beverage	beverage	NN
6912	3207	15	may	may	MD
6912	3207	16	be	be	VB
6912	3207	17	thickened	thicken	VBN
6912	3207	18	and	and	CC
6912	3207	19	sweetened	sweeten	VBN
6912	3207	20	to	to	TO
6912	3207	21	suit	suit	VB
6912	3207	22	one	one	PRP
6912	3207	23	's	's	POS
6912	3207	24	taste	taste	NN
6912	3207	25	.	.	.
6912	3208	1	If	if	IN
6912	3208	2	desired	desire	VBN
6912	3208	3	,	,	,
6912	3208	4	the	the	DT
6912	3208	5	corn-	corn-	NNP
6912	3208	6	starch	starch	NN
6912	3208	7	may	may	MD
6912	3208	8	be	be	VB
6912	3208	9	omitted	omit	VBN
6912	3208	10	entirely	entirely	RB
6912	3208	11	.	.	.
6912	3209	1	CHOCOLATE	CHOCOLATE	NNP
6912	3209	2	2	2	CD
6912	3209	3	squares	square	NNS
6912	3209	4	chocolate	chocolate	NN
6912	3209	5	3	3	CD
6912	3209	6	cupfuls	cupfuls	NN
6912	3209	7	milk	milk	NN
6912	3209	8	1	1	CD
6912	3209	9	cupful	cupful	JJ
6912	3209	10	boiling	boiling	NN
6912	3209	11	water	water	NN
6912	3209	12	1/4	1/4	CD
6912	3209	13	teaspoonful	teaspoonful	JJ
6912	3209	14	salt	salt	NN
6912	3209	15	1/3	1/3	CD
6912	3209	16	cupful	cupful	JJ
6912	3209	17	sugar	sugar	NN
6912	3209	18	1/2	1/2	CD
6912	3209	19	teaspoonful	teaspoonful	JJ
6912	3209	20	vanilla	vanilla	NN
6912	3209	21	Cut	Cut	NNP
6912	3209	22	the	the	DT
6912	3209	23	chocolate	chocolate	NN
6912	3209	24	into	into	IN
6912	3209	25	bits	bit	NNS
6912	3209	26	and	and	CC
6912	3209	27	put	put	VBD
6912	3209	28	it	-PRON-	PRP
6912	3209	29	in	in	IN
6912	3209	30	a	a	DT
6912	3209	31	pan	pan	NN
6912	3209	32	;	;	:
6912	3209	33	add	add	VB
6912	3209	34	the	the	DT
6912	3209	35	boiling	boiling	NN
6912	3209	36	water	water	NN
6912	3209	37	.	.	.
6912	3210	1	Stir	stir	VB
6912	3210	2	and	and	CC
6912	3210	3	cook	cook	VB
6912	3210	4	until	until	IN
6912	3210	5	it	-PRON-	PRP
6912	3210	6	reaches	reach	VBZ
6912	3210	7	the	the	DT
6912	3210	8	boiling	boiling	NN
6912	3210	9	point	point	NN
6912	3210	10	and	and	CC
6912	3210	11	is	be	VBZ
6912	3210	12	perfectly	perfectly	RB
6912	3210	13	smooth	smooth	JJ
6912	3210	14	.	.	.
6912	3211	1	Heat	heat	VB
6912	3211	2	the	the	DT
6912	3211	3	milk	milk	NN
6912	3211	4	in	in	IN
6912	3211	5	a	a	DT
6912	3211	6	double	double	JJ
6912	3211	7	boiler	boiler	NN
6912	3211	8	.	.	.
6912	3212	1	Then	then	RB
6912	3212	2	gradually	gradually	RB
6912	3212	3	add	add	VB
6912	3212	4	the	the	DT
6912	3212	5	hot	hot	JJ
6912	3212	6	milk	milk	NN
6912	3212	7	to	to	IN
6912	3212	8	the	the	DT
6912	3212	9	chocolate	chocolate	NN
6912	3212	10	mixture	mixture	NN
6912	3212	11	,	,	,
6912	3212	12	add	add	VB
6912	3212	13	the	the	DT
6912	3212	14	sugar	sugar	NN
6912	3212	15	,	,	,
6912	3212	16	and	and	CC
6912	3212	17	heat	heat	VB
6912	3212	18	all	all	RB
6912	3212	19	in	in	IN
6912	3212	20	a	a	DT
6912	3212	21	double	double	JJ
6912	3212	22	boiler	boiler	NN
6912	3212	23	.	.	.
6912	3213	1	Add	add	VB
6912	3213	2	salt	salt	NN
6912	3213	3	and	and	CC
6912	3213	4	vanilla	vanilla	NN
6912	3213	5	,	,	,
6912	3213	6	if	if	IN
6912	3213	7	desired	desire	VBN
6912	3213	8	.	.	.
6912	3214	1	If	if	IN
6912	3214	2	there	there	EX
6912	3214	3	is	be	VBZ
6912	3214	4	a	a	DT
6912	3214	5	scum	scum	NN
6912	3214	6	over	over	IN
6912	3214	7	the	the	DT
6912	3214	8	beverage	beverage	NN
6912	3214	9	,	,	,
6912	3214	10	beat	beat	VBD
6912	3214	11	well	well	RB
6912	3214	12	.	.	.
6912	3215	1	Serve	serve	VB
6912	3215	2	hot	hot	JJ
6912	3215	3	.	.	.
6912	3216	1	Whipped	whip	VBN
6912	3216	2	cream	cream	NN
6912	3216	3	or	or	CC
6912	3216	4	marshmallows	marshmallow	NNS
6912	3216	5	are	be	VBP
6912	3216	6	often	often	RB
6912	3216	7	served	serve	VBN
6912	3216	8	with	with	IN
6912	3216	9	chocolate	chocolate	NN
6912	3216	10	.	.	.
6912	3217	1	The	the	DT
6912	3217	2	use	use	NN
6912	3217	3	of	of	IN
6912	3217	4	whipped	whip	VBN
6912	3217	5	cream	cream	NN
6912	3217	6	with	with	IN
6912	3217	7	chocolate	chocolate	NN
6912	3217	8	,	,	,
6912	3217	9	however	however	RB
6912	3217	10	,	,	,
6912	3217	11	makes	make	VBZ
6912	3217	12	the	the	DT
6912	3217	13	beverage	beverage	NN
6912	3217	14	excessively	excessively	RB
6912	3217	15	rich	rich	JJ
6912	3217	16	in	in	IN
6912	3217	17	fat	fat	NN
6912	3217	18	.	.	.
6912	3218	1	QUESTIONS	questions	VB
6912	3218	2	What	what	WP
6912	3218	3	is	be	VBZ
6912	3218	4	the	the	DT
6912	3218	5	difference	difference	NN
6912	3218	6	in	in	IN
6912	3218	7	method	method	NN
6912	3218	8	between	between	IN
6912	3218	9	scalding	scald	VBG
6912	3218	10	milk	milk	NN
6912	3218	11	and	and	CC
6912	3218	12	boiling	boil	VBG
6912	3218	13	it	-PRON-	PRP
6912	3218	14	?	?	.
6912	3219	1	How	how	WRB
6912	3219	2	can	can	MD
6912	3219	3	one	one	PRP
6912	3219	4	determine	determine	VB
6912	3219	5	when	when	WRB
6912	3219	6	milk	milk	NN
6912	3219	7	is	be	VBZ
6912	3219	8	scalded	scald	VBN
6912	3219	9	?	?	.
6912	3220	1	If	if	IN
6912	3220	2	it	-PRON-	PRP
6912	3220	3	is	be	VBZ
6912	3220	4	necessary	necessary	JJ
6912	3220	5	to	to	TO
6912	3220	6	heat	heat	VB
6912	3220	7	milk	milk	NN
6912	3220	8	,	,	,
6912	3220	9	give	give	VB
6912	3220	10	two	two	CD
6912	3220	11	reasons	reason	NNS
6912	3220	12	why	why	WRB
6912	3220	13	it	-PRON-	PRP
6912	3220	14	is	be	VBZ
6912	3220	15	usually	usually	RB
6912	3220	16	better	well	JJR
6912	3220	17	to	to	TO
6912	3220	18	scald	scald	VB
6912	3220	19	it	-PRON-	PRP
6912	3220	20	than	than	IN
6912	3220	21	to	to	TO
6912	3220	22	boil	boil	VB
6912	3220	23	it	-PRON-	PRP
6912	3220	24	.	.	.
6912	3221	1	Under	under	IN
6912	3221	2	what	what	WDT
6912	3221	3	conditions	condition	NNS
6912	3221	4	should	should	MD
6912	3221	5	it	-PRON-	PRP
6912	3221	6	be	be	VB
6912	3221	7	boiled	boil	VBN
6912	3221	8	?	?	.
6912	3222	1	What	what	WP
6912	3222	2	is	be	VBZ
6912	3222	3	the	the	DT
6912	3222	4	present	present	JJ
6912	3222	5	cost	cost	NN
6912	3222	6	of	of	IN
6912	3222	7	milk	milk	NN
6912	3222	8	per	per	IN
6912	3222	9	quart	quart	NN
6912	3222	10	?	?	.
6912	3223	1	When	when	WRB
6912	3223	2	is	be	VBZ
6912	3223	3	the	the	DT
6912	3223	4	price	price	NN
6912	3223	5	highest	high	JJS
6912	3223	6	and	and	CC
6912	3223	7	when	when	WRB
6912	3223	8	lowest	low	JJS
6912	3223	9	?	?	.
6912	3224	1	If	if	IN
6912	3224	2	sweetened	sweeten	VBN
6912	3224	3	chocolate	chocolate	NN
6912	3224	4	is	be	VBZ
6912	3224	5	used	use	VBN
6912	3224	6	,	,	,
6912	3224	7	how	how	WRB
6912	3224	8	should	should	MD
6912	3224	9	the	the	DT
6912	3224	10	recipe	recipe	NN
6912	3224	11	for	for	IN
6912	3224	12	chocolate	chocolate	NN
6912	3224	13	beverage	beverage	NN
6912	3224	14	be	be	VB
6912	3224	15	changed	change	VBN
6912	3224	16	?	?	.
6912	3225	1	Give	give	VB
6912	3225	2	two	two	CD
6912	3225	3	reasons	reason	NNS
6912	3225	4	why	why	WRB
6912	3225	5	cocoa	cocoa	NN
6912	3225	6	and	and	CC
6912	3225	7	chocolate	chocolate	NN
6912	3225	8	should	should	MD
6912	3225	9	not	not	RB
6912	3225	10	be	be	VB
6912	3225	11	boiled	boil	VBN
6912	3225	12	after	after	IN
6912	3225	13	adding	add	VBG
6912	3225	14	the	the	DT
6912	3225	15	hot	hot	JJ
6912	3225	16	milk	milk	NN
6912	3225	17	.	.	.
6912	3226	1	Why	why	WRB
6912	3226	2	is	be	VBZ
6912	3226	3	vanilla	vanilla	NN
6912	3226	4	not	not	RB
6912	3226	5	added	add	VBN
6912	3226	6	until	until	IN
6912	3226	7	the	the	DT
6912	3226	8	beverages	beverage	NNS
6912	3226	9	are	be	VBP
6912	3226	10	ready	ready	JJ
6912	3226	11	to	to	TO
6912	3226	12	be	be	VB
6912	3226	13	served	serve	VBN
6912	3226	14	(	(	-LRB-
6912	3226	15	see	see	VB
6912	3226	16	_	_	NNP
6912	3226	17	Flavoring	Flavoring	NNP
6912	3226	18	Extracts	Extracts	NNPS
6912	3226	19	_	_	NNP
6912	3226	20	)	)	-RRB-
6912	3226	21	?	?	.
6912	3227	1	What	what	WP
6912	3227	2	is	be	VBZ
6912	3227	3	the	the	DT
6912	3227	4	weight	weight	NN
6912	3227	5	of	of	IN
6912	3227	6	one	one	CD
6912	3227	7	square	square	NN
6912	3227	8	of	of	IN
6912	3227	9	chocolate	chocolate	NN
6912	3227	10	?	?	.
6912	3228	1	How	how	WRB
6912	3228	2	many	many	JJ
6912	3228	3	squares	square	NNS
6912	3228	4	in	in	IN
6912	3228	5	an	an	DT
6912	3228	6	ordinary	ordinary	JJ
6912	3228	7	cake	cake	NN
6912	3228	8	of	of	IN
6912	3228	9	chocolate	chocolate	NN
6912	3228	10	?	?	.
6912	3229	1	What	what	WP
6912	3229	2	is	be	VBZ
6912	3229	3	the	the	DT
6912	3229	4	price	price	NN
6912	3229	5	per	per	IN
6912	3229	6	cake	cake	NN
6912	3229	7	?	?	.
6912	3230	1	How	how	WRB
6912	3230	2	many	many	JJ
6912	3230	3	cupfuls	cupful	NNS
6912	3230	4	are	be	VBP
6912	3230	5	there	there	RB
6912	3230	6	in	in	IN
6912	3230	7	a	a	DT
6912	3230	8	half	half	JJ
6912	3230	9	pound	pound	NN
6912	3230	10	box	box	NN
6912	3230	11	of	of	IN
6912	3230	12	cocoa	cocoa	NN
6912	3230	13	?	?	.
6912	3231	1	What	what	WP
6912	3231	2	is	be	VBZ
6912	3231	3	the	the	DT
6912	3231	4	price	price	NN
6912	3231	5	per	per	IN
6912	3231	6	box	box	NN
6912	3231	7	?	?	.
6912	3232	1	See	see	VB
6912	3232	2	Chocolate	Chocolate	NNP
6912	3232	3	Corn	Corn	NNP
6912	3232	4	-	-	HYPH
6912	3232	5	starch	starch	NN
6912	3232	6	Pudding	pudding	NN
6912	3232	7	.	.	.
6912	3233	1	How	how	WRB
6912	3233	2	much	much	JJ
6912	3233	3	cocoa	cocoa	NN
6912	3233	4	may	may	MD
6912	3233	5	be	be	VB
6912	3233	6	used	use	VBN
6912	3233	7	for	for	IN
6912	3233	8	1	1	CD
6912	3233	9	ounce	ounce	NN
6912	3233	10	of	of	IN
6912	3233	11	chocolate	chocolate	NN
6912	3233	12	when	when	WRB
6912	3233	13	one	one	NN
6912	3233	14	is	be	VBZ
6912	3233	15	substituted	substitute	VBN
6912	3233	16	for	for	IN
6912	3233	17	the	the	DT
6912	3233	18	other	other	JJ
6912	3233	19	?	?	.
6912	3234	1	What	what	WP
6912	3234	2	is	be	VBZ
6912	3234	3	the	the	DT
6912	3234	4	difference	difference	NN
6912	3234	5	in	in	IN
6912	3234	6	cost	cost	NN
6912	3234	7	of	of	IN
6912	3234	8	these	these	DT
6912	3234	9	quantities	quantity	NNS
6912	3234	10	of	of	IN
6912	3234	11	chocolate	chocolate	NN
6912	3234	12	and	and	CC
6912	3234	13	cocoa	cocoa	NN
6912	3234	14	?	?	.
6912	3235	1	LESSON	LESSON	NNP
6912	3235	2	XLVIII	XLVIII	NNP
6912	3235	3	MILK	milk	NN
6912	3235	4	AND	and	CC
6912	3235	5	CREAM	cream	NN
6912	3235	6	WHIPPING	WHIPPING	NNP
6912	3235	7	CREAM.--A	cream.--a	CD
6912	3235	8	popular	popular	JJ
6912	3235	9	way	way	NN
6912	3235	10	of	of	IN
6912	3235	11	preparing	prepare	VBG
6912	3235	12	cream	cream	NN
6912	3235	13	for	for	IN
6912	3235	14	serving	serve	VBG
6912	3235	15	is	be	VBZ
6912	3235	16	to	to	TO
6912	3235	17	whip	whip	VB
6912	3235	18	it	-PRON-	PRP
6912	3235	19	.	.	.
6912	3236	1	This	this	DT
6912	3236	2	is	be	VBZ
6912	3236	3	done	do	VBN
6912	3236	4	most	most	RBS
6912	3236	5	successfully	successfully	RB
6912	3236	6	when	when	WRB
6912	3236	7	the	the	DT
6912	3236	8	cream	cream	NN
6912	3236	9	is	be	VBZ
6912	3236	10	cold	cold	JJ
6912	3236	11	and	and	CC
6912	3236	12	kept	keep	VBN
6912	3236	13	cold	cold	JJ
6912	3236	14	,	,	,
6912	3236	15	_	_	NNP
6912	3236	16	i.e.	i.e.	FW
6912	3236	17	_	_	NNP
6912	3236	18	surrounded	surround	VBD
6912	3236	19	with	with	IN
6912	3236	20	ice	ice	NN
6912	3236	21	water	water	NN
6912	3236	22	during	during	IN
6912	3236	23	the	the	DT
6912	3236	24	beating	beating	NN
6912	3236	25	process	process	NN
6912	3236	26	.	.	.
6912	3237	1	To	to	TO
6912	3237	2	show	show	VB
6912	3237	3	one	one	CD
6912	3237	4	of	of	IN
6912	3237	5	the	the	DT
6912	3237	6	points	point	NNS
6912	3237	7	involved	involve	VBN
6912	3237	8	in	in	IN
6912	3237	9	chilling	chilling	JJ
6912	3237	10	materials	material	NNS
6912	3237	11	try	try	VBP
6912	3237	12	the	the	DT
6912	3237	13	following	follow	VBG
6912	3237	14	:	:	:
6912	3237	15	EXPERIMENT	EXPERIMENT	NNP
6912	3237	16	46	46	CD
6912	3237	17	:	:	:
6912	3237	18	COMPARISON	comparison	NN
6912	3237	19	OF	of	IN
6912	3237	20	THE	the	DT
6912	3237	21	CONDUCTING	conducting	NN
6912	3237	22	POWER	POWER	NNS
6912	3237	23	OF	of	IN
6912	3237	24	METAL	metal	NN
6912	3237	25	AND	and	CC
6912	3237	26	EARTHENWARE.--Select	earthenware.--select	VB
6912	3237	27	a	a	DT
6912	3237	28	tin	tin	NN
6912	3237	29	and	and	CC
6912	3237	30	an	an	DT
6912	3237	31	earthenware	earthenware	NN
6912	3237	32	utensil	utensil	JJ
6912	3237	33	of	of	IN
6912	3237	34	about	about	RB
6912	3237	35	the	the	DT
6912	3237	36	same	same	JJ
6912	3237	37	size	size	NN
6912	3237	38	and	and	CC
6912	3237	39	shape	shape	NN
6912	3237	40	.	.	.
6912	3238	1	Put	put	VB
6912	3238	2	an	an	DT
6912	3238	3	equal	equal	JJ
6912	3238	4	quantity	quantity	NN
6912	3238	5	of	of	IN
6912	3238	6	water	water	NN
6912	3238	7	of	of	IN
6912	3238	8	the	the	DT
6912	3238	9	same	same	JJ
6912	3238	10	temperature	temperature	NN
6912	3238	11	in	in	IN
6912	3238	12	each	each	DT
6912	3238	13	utensil	utensil	JJ
6912	3238	14	.	.	.
6912	3239	1	Surround	surround	VB
6912	3239	2	each	each	DT
6912	3239	3	with	with	IN
6912	3239	4	ice	ice	NN
6912	3239	5	water	water	NN
6912	3239	6	and	and	CC
6912	3239	7	cover	cover	NN
6912	3239	8	.	.	.
6912	3240	1	After	after	IN
6912	3240	2	5	5	CD
6912	3240	3	minutes	minute	NNS
6912	3240	4	,	,	,
6912	3240	5	take	take	VB
6912	3240	6	the	the	DT
6912	3240	7	temperature	temperature	NN
6912	3240	8	of	of	IN
6912	3240	9	the	the	DT
6912	3240	10	water	water	NN
6912	3240	11	in	in	IN
6912	3240	12	the	the	DT
6912	3240	13	tin	tin	NN
6912	3240	14	and	and	CC
6912	3240	15	in	in	IN
6912	3240	16	the	the	DT
6912	3240	17	earthenware	earthenware	NN
6912	3240	18	utensil	utensil	JJ
6912	3240	19	.	.	.
6912	3241	1	Which	which	WDT
6912	3241	2	is	be	VBZ
6912	3241	3	colder	cold	JJR
6912	3241	4	?	?	.
6912	3242	1	Through	through	IN
6912	3242	2	which	which	WDT
6912	3242	3	material,--tin	material,--tin	,
6912	3242	4	or	or	CC
6912	3242	5	earthenware,--is	earthenware,--is	NNP
6912	3242	6	heat	heat	NN
6912	3242	7	transmitted	transmit	VBD
6912	3242	8	more	more	RBR
6912	3242	9	readily	readily	RB
6912	3242	10	?	?	.
6912	3243	1	When	when	WRB
6912	3243	2	cream	cream	NN
6912	3243	3	is	be	VBZ
6912	3243	4	to	to	TO
6912	3243	5	be	be	VB
6912	3243	6	surrounded	surround	VBN
6912	3243	7	by	by	IN
6912	3243	8	ice	ice	NN
6912	3243	9	water	water	NN
6912	3243	10	for	for	IN
6912	3243	11	whipping	whipping	NN
6912	3243	12	,	,	,
6912	3243	13	in	in	IN
6912	3243	14	which	which	WDT
6912	3243	15	kind	kind	NN
6912	3243	16	of	of	RB
6912	3243	17	utensil	utensil	JJ
6912	3243	18	should	should	MD
6912	3243	19	it	-PRON-	PRP
6912	3243	20	be	be	VB
6912	3243	21	placed	place	VBN
6912	3243	22	?	?	.
6912	3244	1	Explain	explain	VB
6912	3244	2	your	-PRON-	PRP$
6912	3244	3	answer	answer	NN
6912	3244	4	.	.	.
6912	3245	1	Use	use	VB
6912	3245	2	a	a	DT
6912	3245	3	Dover	Dover	NNP
6912	3245	4	egg	egg	NN
6912	3245	5	beater	beater	NN
6912	3245	6	or	or	CC
6912	3245	7	a	a	DT
6912	3245	8	cream	cream	NN
6912	3245	9	whip	whip	NN
6912	3245	10	for	for	IN
6912	3245	11	whipping	whip	VBG
6912	3245	12	cream	cream	NN
6912	3245	13	.	.	.
6912	3246	1	Since	since	IN
6912	3246	2	cream	cream	NN
6912	3246	3	"	"	``
6912	3246	4	spatters	spatter	NNS
6912	3246	5	"	"	''
6912	3246	6	when	when	WRB
6912	3246	7	being	be	VBG
6912	3246	8	beaten	beat	VBN
6912	3246	9	,	,	,
6912	3246	10	a	a	DT
6912	3246	11	cream	cream	NN
6912	3246	12	whip	whip	NN
6912	3246	13	arranged	arrange	VBN
6912	3246	14	with	with	IN
6912	3246	15	a	a	DT
6912	3246	16	cover	cover	NN
6912	3246	17	is	be	VBZ
6912	3246	18	very	very	RB
6912	3246	19	satisfactory	satisfactory	JJ
6912	3246	20	.	.	.
6912	3247	1	To	to	TO
6912	3247	2	prevent	prevent	VB
6912	3247	3	spattering	spattering	NN
6912	3247	4	,	,	,
6912	3247	5	the	the	DT
6912	3247	6	bowl	bowl	NN
6912	3247	7	of	of	IN
6912	3247	8	cream	cream	NN
6912	3247	9	may	may	MD
6912	3247	10	be	be	VB
6912	3247	11	covered	cover	VBN
6912	3247	12	with	with	IN
6912	3247	13	paper	paper	NN
6912	3247	14	while	while	IN
6912	3247	15	the	the	DT
6912	3247	16	cream	cream	NN
6912	3247	17	is	be	VBZ
6912	3247	18	being	be	VBG
6912	3247	19	whipped	whip	VBN
6912	3247	20	.	.	.
6912	3248	1	Cut	cut	VB
6912	3248	2	a	a	DT
6912	3248	3	slit	slit	NN
6912	3248	4	in	in	IN
6912	3248	5	a	a	DT
6912	3248	6	piece	piece	NN
6912	3248	7	of	of	IN
6912	3248	8	paper	paper	NN
6912	3248	9	,	,	,
6912	3248	10	insert	insert	VB
6912	3248	11	the	the	DT
6912	3248	12	Dover	Dover	NNP
6912	3248	13	egg	egg	NN
6912	3248	14	beater	beater	NN
6912	3248	15	in	in	IN
6912	3248	16	the	the	DT
6912	3248	17	slit	slit	NN
6912	3248	18	,	,	,
6912	3248	19	put	put	VBD
6912	3248	20	the	the	DT
6912	3248	21	beater	beater	NN
6912	3248	22	in	in	IN
6912	3248	23	the	the	DT
6912	3248	24	cream	cream	NN
6912	3248	25	and	and	CC
6912	3248	26	push	push	VB
6912	3248	27	the	the	DT
6912	3248	28	paper	paper	NN
6912	3248	29	down	down	RP
6912	3248	30	to	to	TO
6912	3248	31	cover	cover	VB
6912	3248	32	.	.	.
6912	3249	1	Since	since	IN
6912	3249	2	cream	cream	NN
6912	3249	3	contains	contain	VBZ
6912	3249	4	considerable	considerable	JJ
6912	3249	5	fat	fat	NN
6912	3249	6	,	,	,
6912	3249	7	under	under	IN
6912	3249	8	certain	certain	JJ
6912	3249	9	conditions	condition	NNS
6912	3249	10	,	,	,
6912	3249	11	it	-PRON-	PRP
6912	3249	12	is	be	VBZ
6912	3249	13	possible	possible	JJ
6912	3249	14	to	to	TO
6912	3249	15	mass	mass	VB
6912	3249	16	the	the	DT
6912	3249	17	fat	fat	NN
6912	3249	18	together	together	RB
6912	3249	19	,	,	,
6912	3249	20	that	that	RB
6912	3249	21	is	is	RB
6912	3249	22	,	,	,
6912	3249	23	separate	separate	VB
6912	3249	24	it	-PRON-	PRP
6912	3249	25	from	from	IN
6912	3249	26	the	the	DT
6912	3249	27	other	other	JJ
6912	3249	28	constituents	constituent	NNS
6912	3249	29	,	,	,
6912	3249	30	and	and	CC
6912	3249	31	form	form	NN
6912	3249	32	_	_	NNP
6912	3249	33	butter	butter	NN
6912	3249	34	_	_	NNP
6912	3249	35	.	.	.
6912	3250	1	For	for	IN
6912	3250	2	making	make	VBG
6912	3250	3	butter	butter	NN
6912	3250	4	the	the	DT
6912	3250	5	cream	cream	NN
6912	3250	6	should	should	MD
6912	3250	7	be	be	VB
6912	3250	8	"	"	``
6912	3250	9	ripened	ripen	VBN
6912	3250	10	,	,	,
6912	3250	11	"	"	''
6912	3250	12	i.e.	i.e.	FW
6912	3251	1	it	-PRON-	PRP
6912	3251	2	should	should	MD
6912	3251	3	contain	contain	VB
6912	3251	4	certain	certain	JJ
6912	3251	5	bacteria	bacteria	NNS
6912	3251	6	.	.	.
6912	3252	1	It	-PRON-	PRP
6912	3252	2	should	should	MD
6912	3252	3	then	then	RB
6912	3252	4	be	be	VB
6912	3252	5	churned	churn	VBN
6912	3252	6	.	.	.
6912	3253	1	On	on	IN
6912	3253	2	the	the	DT
6912	3253	3	other	other	JJ
6912	3253	4	hand	hand	NN
6912	3253	5	,	,	,
6912	3253	6	if	if	IN
6912	3253	7	it	-PRON-	PRP
6912	3253	8	is	be	VBZ
6912	3253	9	desired	desire	VBN
6912	3253	10	to	to	TO
6912	3253	11	beat	beat	VB
6912	3253	12	or	or	CC
6912	3253	13	whip	whip	VB
6912	3253	14	the	the	DT
6912	3253	15	cream	cream	NN
6912	3253	16	,	,	,
6912	3253	17	but	but	CC
6912	3253	18	not	not	RB
6912	3253	19	to	to	TO
6912	3253	20	form	form	VB
6912	3253	21	butter	butter	NN
6912	3253	22	,	,	,
6912	3253	23	it	-PRON-	PRP
6912	3253	24	is	be	VBZ
6912	3253	25	necessary	necessary	JJ
6912	3253	26	to	to	TO
6912	3253	27	prevent	prevent	VB
6912	3253	28	the	the	DT
6912	3253	29	fat	fat	NN
6912	3253	30	from	from	IN
6912	3253	31	massing	mass	VBG
6912	3253	32	together	together	RB
6912	3253	33	.	.	.
6912	3254	1	To	to	TO
6912	3254	2	accomplish	accomplish	VB
6912	3254	3	this	this	DT
6912	3254	4	,	,	,
6912	3254	5	use	use	VB
6912	3254	6	thick	thick	JJ
6912	3254	7	cream	cream	NN
6912	3254	8	(	(	-LRB-
6912	3254	9	containing	contain	VBG
6912	3254	10	20	20	CD
6912	3254	11	per	per	IN
6912	3254	12	cent	cent	NN
6912	3254	13	or	or	CC
6912	3254	14	more	more	JJR
6912	3254	15	of	of	IN
6912	3254	16	fat	fat	NN
6912	3254	17	)	)	-RRB-
6912	3254	18	from	from	IN
6912	3254	19	12	12	CD
6912	3254	20	to	to	TO
6912	3254	21	24	24	CD
6912	3254	22	hours	hour	NNS
6912	3254	23	old	old	JJ
6912	3254	24	[	[	-LRB-
6912	3254	25	Footnote	Footnote	NNP
6912	3254	26	50	50	CD
6912	3254	27	:	:	:
6912	3254	28	Such	such	JJ
6912	3254	29	cream	cream	NN
6912	3254	30	contains	contain	VBZ
6912	3254	31	a	a	DT
6912	3254	32	small	small	JJ
6912	3254	33	amount	amount	NN
6912	3254	34	of	of	IN
6912	3254	35	lactic	lactic	JJ
6912	3254	36	acid	acid	NN
6912	3254	37	.	.	.
6912	3254	38	]	]	-RRB-
6912	3255	1	and	and	CC
6912	3255	2	have	have	VB
6912	3255	3	it	-PRON-	PRP
6912	3255	4	very	very	RB
6912	3255	5	cold	cold	JJ
6912	3255	6	;	;	:
6912	3255	7	it	-PRON-	PRP
6912	3255	8	will	will	MD
6912	3255	9	then	then	RB
6912	3255	10	whip	whip	VB
6912	3255	11	quickly	quickly	RB
6912	3255	12	.	.	.
6912	3256	1	Cream	cream	NN
6912	3256	2	may	may	MD
6912	3256	3	be	be	VB
6912	3256	4	chilled	chill	VBN
6912	3256	5	by	by	IN
6912	3256	6	placing	place	VBG
6912	3256	7	it	-PRON-	PRP
6912	3256	8	on	on	IN
6912	3256	9	ice	ice	NN
6912	3256	10	for	for	IN
6912	3256	11	some	some	DT
6912	3256	12	time	time	NN
6912	3256	13	before	before	IN
6912	3256	14	whipping	whip	VBG
6912	3256	15	or	or	CC
6912	3256	16	by	by	IN
6912	3256	17	surrounding	surround	VBG
6912	3256	18	it	-PRON-	PRP
6912	3256	19	with	with	IN
6912	3256	20	ice	ice	NN
6912	3256	21	water	water	NN
6912	3256	22	while	while	IN
6912	3256	23	whipping	whip	VBG
6912	3256	24	.	.	.
6912	3257	1	In	in	IN
6912	3257	2	warm	warm	JJ
6912	3257	3	weather	weather	NN
6912	3257	4	,	,	,
6912	3257	5	it	-PRON-	PRP
6912	3257	6	is	be	VBZ
6912	3257	7	safer	safe	JJR
6912	3257	8	not	not	RB
6912	3257	9	only	only	RB
6912	3257	10	to	to	TO
6912	3257	11	chill	chill	VB
6912	3257	12	the	the	DT
6912	3257	13	cream	cream	NN
6912	3257	14	but	but	CC
6912	3257	15	also	also	RB
6912	3257	16	to	to	TO
6912	3257	17	surround	surround	VB
6912	3257	18	it	-PRON-	PRP
6912	3257	19	with	with	IN
6912	3257	20	ice	ice	NN
6912	3257	21	water	water	NN
6912	3257	22	while	while	IN
6912	3257	23	whipping	whip	VBG
6912	3257	24	.	.	.
6912	3258	1	A	a	DT
6912	3258	2	harmless	harmless	JJ
6912	3258	3	substance	substance	NN
6912	3258	4	called	call	VBN
6912	3258	5	_	_	NNP
6912	3258	6	viscogen	viscogen	NN
6912	3258	7	_	_	NNP
6912	3258	8	may	may	MD
6912	3258	9	be	be	VB
6912	3258	10	added	add	VBN
6912	3258	11	to	to	IN
6912	3258	12	thinner	thin	JJR
6912	3258	13	cream	cream	NN
6912	3258	14	(	(	-LRB-
6912	3258	15	_	_	NNP
6912	3258	16	i.e.	i.e.	FW
6912	3258	17	_	_	NNP
6912	3258	18	the	the	DT
6912	3258	19	so	so	RB
6912	3258	20	-	-	HYPH
6912	3258	21	called	call	VBN
6912	3258	22	coffee	coffee	NN
6912	3258	23	or	or	CC
6912	3258	24	16	16	CD
6912	3258	25	per	per	NN
6912	3258	26	cent	cent	NN
6912	3258	27	cream	cream	NN
6912	3258	28	)	)	-RRB-
6912	3258	29	to	to	TO
6912	3258	30	make	make	VB
6912	3258	31	the	the	DT
6912	3258	32	latter	latter	JJ
6912	3258	33	whip	whip	NN
6912	3258	34	.	.	.
6912	3259	1	Viscogen	Viscogen	NNP
6912	3259	2	is	be	VBZ
6912	3259	3	prepared	prepare	VBN
6912	3259	4	by	by	IN
6912	3259	5	mixing	mix	VBG
6912	3259	6	the	the	DT
6912	3259	7	following	follow	VBG
6912	3259	8	ingredients	ingredient	NNS
6912	3259	9	:	:	:
6912	3259	10	1/2	1/2	CD
6912	3259	11	cupful	cupful	JJ
6912	3259	12	sugar	sugar	NN
6912	3259	13	1	1	CD
6912	3259	14	cupful	cupful	JJ
6912	3259	15	water	water	NN
6912	3259	16	1	1	CD
6912	3259	17	tablespoonful	tablespoonful	JJ
6912	3259	18	milk	milk	NN
6912	3259	19	of	of	IN
6912	3259	20	lime	lime	NN
6912	3259	21	[	[	-LRB-
6912	3259	22	Footnote	Footnote	NNP
6912	3259	23	51	51	CD
6912	3259	24	:	:	:
6912	3259	25	Milk	milk	NN
6912	3259	26	of	of	IN
6912	3259	27	lime	lime	NN
6912	3259	28	may	may	MD
6912	3259	29	be	be	VB
6912	3259	30	prepared	prepare	VBN
6912	3259	31	by	by	IN
6912	3259	32	mixing	mix	VBG
6912	3259	33	1	1	CD
6912	3259	34	part	part	NN
6912	3259	35	of	of	IN
6912	3259	36	slaked	slaked	JJ
6912	3259	37	lime	lime	NN
6912	3259	38	with	with	IN
6912	3259	39	3	3	CD
6912	3259	40	parts	part	NNS
6912	3259	41	of	of	IN
6912	3259	42	water	water	NN
6912	3259	43	.	.	.
6912	3259	44	]	]	-RRB-
6912	3260	1	Mix	mix	VB
6912	3260	2	the	the	DT
6912	3260	3	sugar	sugar	NN
6912	3260	4	and	and	CC
6912	3260	5	water	water	NN
6912	3260	6	and	and	CC
6912	3260	7	heat	heat	VB
6912	3260	8	the	the	DT
6912	3260	9	mixture	mixture	NN
6912	3260	10	until	until	IN
6912	3260	11	it	-PRON-	PRP
6912	3260	12	boils	boil	VBZ
6912	3260	13	.	.	.
6912	3261	1	Cool	cool	UH
6912	3261	2	and	and	CC
6912	3261	3	add	add	VB
6912	3261	4	the	the	DT
6912	3261	5	milk	milk	NN
6912	3261	6	of	of	IN
6912	3261	7	lime	lime	NN
6912	3261	8	.	.	.
6912	3262	1	Let	let	VB
6912	3262	2	the	the	DT
6912	3262	3	mixture	mixture	NN
6912	3262	4	stand	stand	VB
6912	3262	5	at	at	RB
6912	3262	6	least	least	JJS
6912	3262	7	24	24	CD
6912	3262	8	hours	hour	NNS
6912	3262	9	before	before	IN
6912	3262	10	using	use	VBG
6912	3262	11	.	.	.
6912	3263	1	Add	add	VB
6912	3263	2	1	1	CD
6912	3263	3	teaspoonful	teaspoonful	JJ
6912	3263	4	to	to	IN
6912	3263	5	each	each	DT
6912	3263	6	pint	pint	NN
6912	3263	7	of	of	IN
6912	3263	8	cream	cream	NN
6912	3263	9	,	,	,
6912	3263	10	then	then	RB
6912	3263	11	whip	whip	VB
6912	3263	12	the	the	DT
6912	3263	13	mixture	mixture	NN
6912	3263	14	as	as	IN
6912	3263	15	directed	direct	VBN
6912	3263	16	above	above	RB
6912	3263	17	.	.	.
6912	3264	1	COMPARISON	comparison	NN
6912	3264	2	OF	of	IN
6912	3264	3	MILK	MILK	NNP
6912	3264	4	AND	and	CC
6912	3264	5	CREAM.--Cream	CREAM.--Cream	NNP
6912	3264	6	is	be	VBZ
6912	3264	7	richer	rich	JJR
6912	3264	8	in	in	IN
6912	3264	9	fat	fat	NN
6912	3264	10	than	than	IN
6912	3264	11	milk	milk	NN
6912	3264	12	,	,	,
6912	3264	13	average	average	JJ
6912	3264	14	cream	cream	NN
6912	3264	15	containing	contain	VBG
6912	3264	16	16	16	CD
6912	3264	17	per	per	IN
6912	3264	18	cent	cent	NN
6912	3264	19	of	of	IN
6912	3264	20	fat	fat	NN
6912	3264	21	and	and	CC
6912	3264	22	whole	whole	JJ
6912	3264	23	milk	milk	NN
6912	3264	24	about	about	RB
6912	3264	25	4	4	CD
6912	3264	26	per	per	NN
6912	3264	27	cent	cent	NN
6912	3264	28	.	.	.
6912	3265	1	But	but	CC
6912	3265	2	cream	cream	NN
6912	3265	3	contains	contain	VBZ
6912	3265	4	less	less	JJR
6912	3265	5	protein	protein	NN
6912	3265	6	and	and	CC
6912	3265	7	ash	ash	NN
6912	3265	8	than	than	IN
6912	3265	9	whole	whole	JJ
6912	3265	10	milk	milk	NN
6912	3265	11	.	.	.
6912	3266	1	Since	since	IN
6912	3266	2	cream	cream	NN
6912	3266	3	is	be	VBZ
6912	3266	4	always	always	RB
6912	3266	5	more	more	RBR
6912	3266	6	expensive	expensive	JJ
6912	3266	7	than	than	IN
6912	3266	8	milk	milk	NN
6912	3266	9	,	,	,
6912	3266	10	it	-PRON-	PRP
6912	3266	11	is	be	VBZ
6912	3266	12	interesting	interesting	JJ
6912	3266	13	to	to	TO
6912	3266	14	compare	compare	VB
6912	3266	15	the	the	DT
6912	3266	16	food	food	NN
6912	3266	17	value	value	NN
6912	3266	18	of	of	IN
6912	3266	19	quantities	quantity	NNS
6912	3266	20	of	of	IN
6912	3266	21	each	each	DT
6912	3266	22	which	which	WDT
6912	3266	23	may	may	MD
6912	3266	24	be	be	VB
6912	3266	25	purchased	purchase	VBN
6912	3266	26	for	for	IN
6912	3266	27	the	the	DT
6912	3266	28	same	same	JJ
6912	3266	29	price	price	NN
6912	3266	30	.	.	.
6912	3267	1	Although	although	IN
6912	3267	2	the	the	DT
6912	3267	3	prices	price	NNS
6912	3267	4	of	of	IN
6912	3267	5	cream	cream	NN
6912	3267	6	and	and	CC
6912	3267	7	milk	milk	NN
6912	3267	8	vary	vary	VBP
6912	3267	9	in	in	IN
6912	3267	10	different	different	JJ
6912	3267	11	places	place	NNS
6912	3267	12	,	,	,
6912	3267	13	usually	usually	RB
6912	3267	14	1/2	1/2	CD
6912	3267	15	pint	pint	NN
6912	3267	16	of	of	IN
6912	3267	17	cream	cream	NN
6912	3267	18	costs	cost	VBZ
6912	3267	19	about	about	IN
6912	3267	20	as	as	RB
6912	3267	21	much	much	JJ
6912	3267	22	as	as	IN
6912	3267	23	1	1	CD
6912	3267	24	quart	quart	NN
6912	3267	25	of	of	IN
6912	3267	26	milk	milk	NN
6912	3267	27	.	.	.
6912	3268	1	The	the	DT
6912	3268	2	following	following	NN
6912	3268	3	shows	show	VBZ
6912	3268	4	the	the	DT
6912	3268	5	approximate	approximate	JJ
6912	3268	6	quantity	quantity	NN
6912	3268	7	of	of	IN
6912	3268	8	nutrients	nutrient	NNS
6912	3268	9	shown	show	VBN
6912	3268	10	in	in	IN
6912	3268	11	the	the	DT
6912	3268	12	two	two	CD
6912	3268	13	quantities	quantity	NNS
6912	3268	14	:	:	:
6912	3268	15	_	_	NNP
6912	3268	16	In	in	IN
6912	3268	17	1	1	CD
6912	3268	18	quart	quart	NN
6912	3268	19	of	of	IN
6912	3268	20	milk	milk	NN
6912	3268	21	_	_	NNP
6912	3268	22	[	[	-LRB-
6912	3268	23	Footnote	Footnote	NNP
6912	3268	24	52	52	CD
6912	3268	25	:	:	:
6912	3268	26	By	by	IN
6912	3268	27	permission	permission	NN
6912	3268	28	Journal	Journal	NNP
6912	3268	29	of	of	IN
6912	3268	30	Home	Home	NNP
6912	3268	31	Economics	Economics	NNP
6912	3268	32	,	,	,
6912	3268	33	Vol	Vol	NNP
6912	3268	34	.	.	.
6912	3269	1	X	X	NNP
6912	3269	2	(	(	-LRB-
6912	3269	3	August	August	NNP
6912	3269	4	,	,	,
6912	3269	5	1918	1918	CD
6912	3269	6	,	,	,
6912	3269	7	p.	p.	NN
6912	3270	1	379	379	CD
6912	3270	2	)	)	-RRB-
6912	3270	3	.	.	.
6912	3270	4	]	]	-RRB-
6912	3271	1	As	as	IN
6912	3271	2	much	much	JJ
6912	3271	3	protein	protein	NN
6912	3271	4	as	as	IN
6912	3271	5	in	in	IN
6912	3271	6	5	5	CD
6912	3271	7	eggs	egg	NNS
6912	3271	8	2	2	CD
6912	3271	9	1/2	1/2	CD
6912	3271	10	tablespoonfuls	tablespoonful	NNS
6912	3271	11	of	of	IN
6912	3271	12	fat	fat	JJ
6912	3271	13	3	3	CD
6912	3271	14	tablespoonfuls	tablespoonful	NNS
6912	3271	15	of	of	IN
6912	3271	16	sugar	sugar	NN
6912	3271	17	_	_	NNP
6912	3271	18	In	in	IN
6912	3271	19	1/2	1/2	CD
6912	3271	20	pint	pint	NN
6912	3271	21	of	of	IN
6912	3271	22	cream	cream	NN
6912	3271	23	_	_	NNP
6912	3271	24	As	as	RB
6912	3271	25	much	much	JJ
6912	3271	26	protein	protein	NN
6912	3271	27	as	as	IN
6912	3271	28	in	in	IN
6912	3271	29	1	1	CD
6912	3271	30	egg	egg	NN
6912	3271	31	3	3	CD
6912	3271	32	tablespoonfuls	tablespoonful	NNS
6912	3271	33	of	of	IN
6912	3271	34	fat	fat	NN
6912	3271	35	1/2	1/2	CD
6912	3271	36	tablespoonful	tablespoonful	NN
6912	3271	37	of	of	IN
6912	3271	38	sugar	sugar	NN
6912	3271	39	Although	although	IN
6912	3271	40	1/2	1/2	CD
6912	3271	41	pint	pint	NN
6912	3271	42	of	of	IN
6912	3271	43	cream	cream	NN
6912	3271	44	contains	contain	VBZ
6912	3271	45	1/2	1/2	CD
6912	3271	46	tablespoonful	tablespoonful	JJ
6912	3271	47	more	more	JJR
6912	3271	48	of	of	IN
6912	3271	49	fat	fat	NN
6912	3271	50	than	than	IN
6912	3271	51	does	do	VBZ
6912	3271	52	1	1	CD
6912	3271	53	quart	quart	NN
6912	3271	54	of	of	IN
6912	3271	55	milk	milk	NN
6912	3271	56	,	,	,
6912	3271	57	the	the	DT
6912	3271	58	latter	latter	JJ
6912	3271	59	contains	contain	VBZ
6912	3271	60	2	2	CD
6912	3271	61	1/2	1/2	CD
6912	3271	62	tablespoonfuls	tablespoonful	NNS
6912	3271	63	more	more	JJR
6912	3271	64	of	of	IN
6912	3271	65	sugar	sugar	NN
6912	3271	66	and	and	CC
6912	3271	67	as	as	RB
6912	3271	68	much	much	RB
6912	3271	69	more	more	JJR
6912	3271	70	protein	protein	NN
6912	3271	71	as	as	IN
6912	3271	72	is	be	VBZ
6912	3271	73	contained	contain	VBN
6912	3271	74	in	in	IN
6912	3271	75	4	4	CD
6912	3271	76	eggs	egg	NNS
6912	3271	77	.	.	.
6912	3272	1	This	this	DT
6912	3272	2	comparison	comparison	NN
6912	3272	3	makes	make	VBZ
6912	3272	4	us	-PRON-	PRP
6912	3272	5	question	question	VB
6912	3272	6	the	the	DT
6912	3272	7	advisability	advisability	NN
6912	3272	8	of	of	IN
6912	3272	9	buying	buy	VBG
6912	3272	10	much	much	JJ
6912	3272	11	cream	cream	NN
6912	3272	12	.	.	.
6912	3273	1	If	if	IN
6912	3273	2	whole	whole	JJ
6912	3273	3	milk	milk	NN
6912	3273	4	is	be	VBZ
6912	3273	5	purchased	purchase	VBN
6912	3273	6	,	,	,
6912	3273	7	its	-PRON-	PRP$
6912	3273	8	top	top	JJ
6912	3273	9	milk	milk	NN
6912	3273	10	may	may	MD
6912	3273	11	often	often	RB
6912	3273	12	be	be	VB
6912	3273	13	used	use	VBN
6912	3273	14	in	in	IN
6912	3273	15	place	place	NN
6912	3273	16	of	of	IN
6912	3273	17	cream	cream	NN
6912	3273	18	.	.	.
6912	3274	1	The	the	DT
6912	3274	2	skim	skim	NN
6912	3274	3	milk	milk	NN
6912	3274	4	that	that	WDT
6912	3274	5	remains	remain	VBZ
6912	3274	6	is	be	VBZ
6912	3274	7	a	a	DT
6912	3274	8	valuable	valuable	JJ
6912	3274	9	food	food	NN
6912	3274	10	.	.	.
6912	3275	1	Although	although	IN
6912	3275	2	whole	whole	JJ
6912	3275	3	milk	milk	NN
6912	3275	4	contains	contain	VBZ
6912	3275	5	more	more	JJR
6912	3275	6	fat	fat	JJ
6912	3275	7	and	and	CC
6912	3275	8	vitamines	vitamine	NNS
6912	3275	9	than	than	IN
6912	3275	10	does	do	VBZ
6912	3275	11	skim	skim	NNP
6912	3275	12	milk	milk	NN
6912	3275	13	,	,	,
6912	3275	14	the	the	DT
6912	3275	15	latter	latter	NN
6912	3275	16	has	have	VBZ
6912	3275	17	as	as	RB
6912	3275	18	much	much	JJ
6912	3275	19	protein	protein	NN
6912	3275	20	,	,	,
6912	3275	21	lime	lime	NN
6912	3275	22	,	,	,
6912	3275	23	and	and	CC
6912	3275	24	sugar	sugar	NN
6912	3275	25	as	as	IN
6912	3275	26	whole	whole	JJ
6912	3275	27	milk	milk	NN
6912	3275	28	.	.	.
6912	3276	1	The	the	DT
6912	3276	2	use	use	NN
6912	3276	3	of	of	IN
6912	3276	4	both	both	CC
6912	3276	5	whole	whole	JJ
6912	3276	6	and	and	CC
6912	3276	7	skim	skim	NN
6912	3276	8	milk	milk	NN
6912	3276	9	is	be	VBZ
6912	3276	10	advised	advise	VBN
6912	3276	11	.	.	.
6912	3277	1	CARE	care	NN
6912	3277	2	OF	of	IN
6912	3277	3	MILK.--Milk	milk.--milk	NN
6912	3277	4	is	be	VBZ
6912	3277	5	one	one	CD
6912	3277	6	of	of	IN
6912	3277	7	the	the	DT
6912	3277	8	foods	food	NNS
6912	3277	9	that	that	WDT
6912	3277	10	require	require	VBP
6912	3277	11	the	the	DT
6912	3277	12	greatest	great	JJS
6912	3277	13	care	care	NN
6912	3277	14	,	,	,
6912	3277	15	and	and	CC
6912	3277	16	should	should	MD
6912	3277	17	be	be	VB
6912	3277	18	well	well	RB
6912	3277	19	cared	care	VBN
6912	3277	20	for	for	IN
6912	3277	21	not	not	RB
6912	3277	22	only	only	RB
6912	3277	23	in	in	IN
6912	3277	24	the	the	DT
6912	3277	25	home	home	NN
6912	3277	26	but	but	CC
6912	3277	27	also	also	RB
6912	3277	28	on	on	IN
6912	3277	29	the	the	DT
6912	3277	30	dairy	dairy	NN
6912	3277	31	farm	farm	NN
6912	3277	32	.	.	.
6912	3278	1	It	-PRON-	PRP
6912	3278	2	is	be	VBZ
6912	3278	3	one	one	CD
6912	3278	4	of	of	IN
6912	3278	5	the	the	DT
6912	3278	6	foods	food	NNS
6912	3278	7	that	that	WDT
6912	3278	8	afford	afford	VBP
6912	3278	9	ideal	ideal	JJ
6912	3278	10	conditions	condition	NNS
6912	3278	11	for	for	IN
6912	3278	12	the	the	DT
6912	3278	13	growth	growth	NN
6912	3278	14	of	of	IN
6912	3278	15	microscopic	microscopic	JJ
6912	3278	16	vegetable	vegetable	NN
6912	3278	17	organisms	organism	NNS
6912	3278	18	,	,	,
6912	3278	19	called	call	VBD
6912	3278	20	_	_	NNP
6912	3278	21	bacteria	bacteria	NNS
6912	3278	22	_	_	NNP
6912	3278	23	(	(	-LRB-
6912	3278	24	see	see	VB
6912	3278	25	_	_	NNP
6912	3278	26	Why	why	WRB
6912	3278	27	Foods	Foods	NNPS
6912	3278	28	Spoil	Spoil	NNP
6912	3278	29	_	_	NNP
6912	3278	30	)	)	-RRB-
6912	3278	31	.	.	.
6912	3279	1	Many	many	JJ
6912	3279	2	varieties	variety	NNS
6912	3279	3	of	of	IN
6912	3279	4	these	these	DT
6912	3279	5	bacteria	bacteria	NNS
6912	3279	6	or	or	CC
6912	3279	7	tiny	tiny	JJ
6912	3279	8	plants	plant	NNS
6912	3279	9	produce	produce	VBP
6912	3279	10	changes	change	NNS
6912	3279	11	in	in	IN
6912	3279	12	the	the	DT
6912	3279	13	milk	milk	NN
6912	3279	14	which	which	WDT
6912	3279	15	cause	cause	VBP
6912	3279	16	it	-PRON-	PRP
6912	3279	17	to	to	IN
6912	3279	18	sour	sour	JJ
6912	3279	19	.	.	.
6912	3280	1	A	a	DT
6912	3280	2	few	few	JJ
6912	3280	3	varieties	variety	NNS
6912	3280	4	of	of	IN
6912	3280	5	disease-	disease-	JJ
6912	3280	6	producing	produce	VBG
6912	3280	7	bacteria	bacteria	NNS
6912	3280	8	also	also	RB
6912	3280	9	sometimes	sometimes	RB
6912	3280	10	exist	exist	VBP
6912	3280	11	in	in	IN
6912	3280	12	milk	milk	NN
6912	3280	13	.	.	.
6912	3281	1	Milk	milk	NN
6912	3281	2	can	can	MD
6912	3281	3	be	be	VB
6912	3281	4	kept	keep	VBN
6912	3281	5	reasonably	reasonably	RB
6912	3281	6	free	free	JJ
6912	3281	7	from	from	IN
6912	3281	8	bacteria	bacteria	NNS
6912	3281	9	by	by	IN
6912	3281	10	:	:	:
6912	3281	11	(	(	-LRB-
6912	3281	12	_	_	NNP
6912	3281	13	a	a	DT
6912	3281	14	_	_	NNP
6912	3281	15	)	)	-RRB-
6912	3281	16	Perfect	perfect	JJ
6912	3281	17	cleanliness	cleanliness	NN
6912	3281	18	on	on	IN
6912	3281	19	the	the	DT
6912	3281	20	dairy	dairy	NN
6912	3281	21	farm	farm	NN
6912	3281	22	.	.	.
6912	3282	1	(	(	-LRB-
6912	3282	2	_	_	NNP
6912	3282	3	b	b	NNP
6912	3282	4	_	_	NNP
6912	3282	5	)	)	-RRB-
6912	3282	6	Cooling	cool	VBG
6912	3282	7	it	-PRON-	PRP
6912	3282	8	immediately	immediately	RB
6912	3282	9	after	after	IN
6912	3282	10	being	be	VBG
6912	3282	11	drawn	draw	VBN
6912	3282	12	from	from	IN
6912	3282	13	the	the	DT
6912	3282	14	cow	cow	NN
6912	3282	15	,	,	,
6912	3282	16	and	and	CC
6912	3282	17	by	by	IN
6912	3282	18	keeping	keep	VBG
6912	3282	19	it	-PRON-	PRP
6912	3282	20	cool	cool	JJ
6912	3282	21	.	.	.
6912	3283	1	(	(	-LRB-
6912	3283	2	_	_	NNP
6912	3283	3	c	c	NNP
6912	3283	4	_	_	NNP
6912	3283	5	)	)	-RRB-
6912	3283	6	Placing	place	VBG
6912	3283	7	it	-PRON-	PRP
6912	3283	8	in	in	IN
6912	3283	9	sterilized	sterilize	VBN
6912	3283	10	utensils	utensil	NNS
6912	3283	11	.	.	.
6912	3284	1	(	(	-LRB-
6912	3284	2	_	_	NNP
6912	3284	3	d	d	NNP
6912	3284	4	_	_	NNP
6912	3284	5	)	)	-RRB-
6912	3284	6	Covering	cover	VBG
6912	3284	7	it	-PRON-	PRP
6912	3284	8	,	,	,
6912	3284	9	thus	thus	RB
6912	3284	10	keeping	keep	VBG
6912	3284	11	it	-PRON-	PRP
6912	3284	12	free	free	JJ
6912	3284	13	from	from	IN
6912	3284	14	dust	dust	NN
6912	3284	15	.	.	.
6912	3285	1	Utensils	utensil	NNS
6912	3285	2	for	for	IN
6912	3285	3	holding	hold	VBG
6912	3285	4	milk	milk	NN
6912	3285	5	should	should	MD
6912	3285	6	be	be	VB
6912	3285	7	of	of	IN
6912	3285	8	glass	glass	NN
6912	3285	9	,	,	,
6912	3285	10	earthenware	earthenware	NN
6912	3285	11	,	,	,
6912	3285	12	or	or	CC
6912	3285	13	smooth	smooth	JJ
6912	3285	14	,	,	,
6912	3285	15	bright	bright	JJ
6912	3285	16	tin	tin	NN
6912	3285	17	.	.	.
6912	3286	1	They	-PRON-	PRP
6912	3286	2	should	should	MD
6912	3286	3	be	be	VB
6912	3286	4	washed	wash	VBN
6912	3286	5	,	,	,
6912	3286	6	scalded	scald	VBN
6912	3286	7	,	,	,
6912	3286	8	or	or	CC
6912	3286	9	even	even	RB
6912	3286	10	better	well	RBR
6912	3286	11	,	,	,
6912	3286	12	boiled	boil	VBN
6912	3286	13	,	,	,
6912	3286	14	and	and	CC
6912	3286	15	placed	place	VBN
6912	3286	16	in	in	IN
6912	3286	17	the	the	DT
6912	3286	18	sun	sun	NN
6912	3286	19	for	for	IN
6912	3286	20	two	two	CD
6912	3286	21	or	or	CC
6912	3286	22	three	three	CD
6912	3286	23	hours	hour	NNS
6912	3286	24	.	.	.
6912	3287	1	In	in	IN
6912	3287	2	the	the	DT
6912	3287	3	home	home	NN
6912	3287	4	,	,	,
6912	3287	5	milk	milk	NN
6912	3287	6	should	should	MD
6912	3287	7	not	not	RB
6912	3287	8	be	be	VB
6912	3287	9	used	use	VBN
6912	3287	10	after	after	IN
6912	3287	11	long	long	JJ
6912	3287	12	standing	standing	NN
6912	3287	13	,	,	,
6912	3287	14	even	even	RB
6912	3287	15	though	though	IN
6912	3287	16	it	-PRON-	PRP
6912	3287	17	is	be	VBZ
6912	3287	18	sweet	sweet	JJ
6912	3287	19	.	.	.
6912	3288	1	It	-PRON-	PRP
6912	3288	2	is	be	VBZ
6912	3288	3	well	well	JJ
6912	3288	4	to	to	TO
6912	3288	5	buy	buy	VB
6912	3288	6	milk	milk	NN
6912	3288	7	in	in	IN
6912	3288	8	small	small	JJ
6912	3288	9	quantities	quantity	NNS
6912	3288	10	and	and	CC
6912	3288	11	in	in	IN
6912	3288	12	bottles	bottle	NNS
6912	3288	13	.	.	.
6912	3289	1	The	the	DT
6912	3289	2	upper	upper	JJ
6912	3289	3	rim	rim	NN
6912	3289	4	of	of	IN
6912	3289	5	a	a	DT
6912	3289	6	milk	milk	NN
6912	3289	7	bottle	bottle	NN
6912	3289	8	should	should	MD
6912	3289	9	be	be	VB
6912	3289	10	washed	wash	VBN
6912	3289	11	before	before	IN
6912	3289	12	pouring	pour	VBG
6912	3289	13	milk	milk	NN
6912	3289	14	from	from	IN
6912	3289	15	it	-PRON-	PRP
6912	3289	16	.	.	.
6912	3290	1	Because	because	IN
6912	3290	2	milk	milk	NN
6912	3290	3	readily	readily	RB
6912	3290	4	absorbs	absorb	VBZ
6912	3290	5	odors	odor	NNS
6912	3290	6	and	and	CC
6912	3290	7	flavors	flavor	NNS
6912	3290	8	,	,	,
6912	3290	9	it	-PRON-	PRP
6912	3290	10	should	should	MD
6912	3290	11	be	be	VB
6912	3290	12	kept	keep	VBN
6912	3290	13	away	away	RB
6912	3290	14	from	from	IN
6912	3290	15	any	any	DT
6912	3290	16	substance	substance	NN
6912	3290	17	having	have	VBG
6912	3290	18	a	a	DT
6912	3290	19	strong	strong	JJ
6912	3290	20	odor	odor	NN
6912	3290	21	or	or	CC
6912	3290	22	flavor	flavor	NN
6912	3290	23	.	.	.
6912	3291	1	RICE	rice	NN
6912	3291	2	DAINTY	DAINTY	NNP
6912	3291	3	3/4	3/4	CD
6912	3291	4	cupful	cupful	JJ
6912	3291	5	cooked	cooked	JJ
6912	3291	6	rice	rice	NN
6912	3291	7	3/4	3/4	CD
6912	3291	8	cupful	cupful	JJ
6912	3291	9	fruit	fruit	NN
6912	3291	10	,	,	,
6912	3291	11	cut	cut	VBN
6912	3291	12	into	into	IN
6912	3291	13	pieces	piece	NNS
6912	3291	14	3/4	3/4	CD
6912	3291	15	cupful	cupful	JJ
6912	3291	16	powdered	powder	VBN
6912	3291	17	sugar	sugar	NN
6912	3291	18	1/2	1/2	CD
6912	3291	19	to	to	IN
6912	3291	20	3/4	3/4	CD
6912	3291	21	cupful	cupful	JJ
6912	3291	22	cream	cream	NN
6912	3291	23	,	,	,
6912	3291	24	whipped	whip	VBD
6912	3291	25	Mix	Mix	NNP
6912	3291	26	the	the	DT
6912	3291	27	rice	rice	NN
6912	3291	28	,	,	,
6912	3291	29	fruit	fruit	NN
6912	3291	30	,	,	,
6912	3291	31	and	and	CC
6912	3291	32	sugar	sugar	NN
6912	3291	33	,	,	,
6912	3291	34	then	then	RB
6912	3291	35	fold	fold	VB
6912	3291	36	in	in	RB
6912	3291	37	the	the	DT
6912	3291	38	whipped	whip	VBN
6912	3291	39	cream	cream	NN
6912	3291	40	.	.	.
6912	3292	1	Pineapple	Pineapple	NNP
6912	3292	2	,	,	,
6912	3292	3	shredded	shred	VBD
6912	3292	4	or	or	CC
6912	3292	5	diced	dice	VBN
6912	3292	6	;	;	:
6912	3292	7	bananas	banana	NNS
6912	3292	8	cut	cut	VBD
6912	3292	9	into	into	IN
6912	3292	10	pieces	piece	NNS
6912	3292	11	(	(	-LRB-
6912	3292	12	not	not	RB
6912	3292	13	slices	slice	NNS
6912	3292	14	)	)	-RRB-
6912	3292	15	;	;	:
6912	3292	16	dates	date	NNS
6912	3292	17	,	,	,
6912	3292	18	seeded	seed	VBD
6912	3292	19	and	and	CC
6912	3292	20	cut	cut	VBD
6912	3292	21	into	into	IN
6912	3292	22	pieces	piece	NNS
6912	3292	23	;	;	:
6912	3292	24	or	or	CC
6912	3292	25	cooked	cook	VBN
6912	3292	26	apricots	apricot	NNS
6912	3292	27	are	be	VBP
6912	3292	28	desirable	desirable	JJ
6912	3292	29	fruits	fruit	NNS
6912	3292	30	for	for	IN
6912	3292	31	this	this	DT
6912	3292	32	dessert	dessert	NN
6912	3292	33	.	.	.
6912	3293	1	CREAM	cream	NN
6912	3293	2	OF	of	IN
6912	3293	3	RICE	rice	NN
6912	3293	4	PUDDING	pudding	NN
6912	3293	5	1	1	CD
6912	3293	6	quart	quart	NN
6912	3293	7	milk	milk	NN
6912	3293	8	_	_	NNP
6912	3293	9	or	or	CC
6912	3293	10	_	_	NNP
6912	3293	11	1	1	CD
6912	3293	12	quart	quart	JJ
6912	3293	13	milk	milk	NN
6912	3293	14	and	and	CC
6912	3293	15	water	water	NN
6912	3293	16	1/3	1/3	CD
6912	3293	17	cupful	cupful	JJ
6912	3293	18	rice	rice	NN
6912	3293	19	1/2	1/2	CD
6912	3293	20	teaspoonful	teaspoonful	JJ
6912	3293	21	salt	salt	NN
6912	3293	22	1/3	1/3	CD
6912	3293	23	cupful	cupful	JJ
6912	3293	24	sugar	sugar	NN
6912	3293	25	Grated	grate	VBN
6912	3293	26	rind	rind	NN
6912	3293	27	of	of	IN
6912	3293	28	1/2	1/2	CD
6912	3293	29	lemon	lemon	NN
6912	3293	30	Wash	Wash	NNP
6912	3293	31	rice	rice	NN
6912	3293	32	;	;	:
6912	3293	33	put	put	VBD
6912	3293	34	it	-PRON-	PRP
6912	3293	35	and	and	CC
6912	3293	36	all	all	PDT
6912	3293	37	the	the	DT
6912	3293	38	other	other	JJ
6912	3293	39	ingredients	ingredient	NNS
6912	3293	40	into	into	IN
6912	3293	41	a	a	DT
6912	3293	42	buttered	butter	VBN
6912	3293	43	pudding	pudding	NN
6912	3293	44	dish	dish	NN
6912	3293	45	.	.	.
6912	3294	1	Bake	bake	VB
6912	3294	2	in	in	IN
6912	3294	3	a	a	DT
6912	3294	4	_	_	NNP
6912	3294	5	slow	slow	JJ
6912	3294	6	_	_	NNP
6912	3294	7	oven	oven	NN
6912	3294	8	(	(	-LRB-
6912	3294	9	250	250	CD
6912	3294	10	degrees	degree	NNS
6912	3294	11	F.	F.	NNP
6912	3294	12	)	)	-RRB-
6912	3294	13	until	until	IN
6912	3294	14	firm	firm	NN
6912	3294	15	.	.	.
6912	3295	1	This	this	DT
6912	3295	2	usually	usually	RB
6912	3295	3	takes	take	VBZ
6912	3295	4	three	three	CD
6912	3295	5	hours	hour	NNS
6912	3295	6	.	.	.
6912	3296	1	While	while	IN
6912	3296	2	baking	baking	NN
6912	3296	3	,	,	,
6912	3296	4	stir	stir	VB
6912	3296	5	the	the	DT
6912	3296	6	mixture	mixture	NN
6912	3296	7	occasionally	occasionally	RB
6912	3296	8	.	.	.
6912	3297	1	If	if	IN
6912	3297	2	desired	desire	VBN
6912	3297	3	,	,	,
6912	3297	4	one	one	CD
6912	3297	5	half	half	NN
6912	3297	6	cupful	cupful	NN
6912	3297	7	of	of	IN
6912	3297	8	raisins	raisin	NNS
6912	3297	9	may	may	MD
6912	3297	10	be	be	VB
6912	3297	11	added	add	VBN
6912	3297	12	to	to	IN
6912	3297	13	the	the	DT
6912	3297	14	mixture	mixture	NN
6912	3297	15	,	,	,
6912	3297	16	and	and	CC
6912	3297	17	1	1	CD
6912	3297	18	teaspoonful	teaspoonful	JJ
6912	3297	19	vanilla	vanilla	NN
6912	3297	20	or	or	CC
6912	3297	21	1/4	1/4	CD
6912	3297	22	teaspoonful	teaspoonful	JJ
6912	3297	23	nutmeg	nutmeg	NNS
6912	3297	24	may	may	MD
6912	3297	25	be	be	VB
6912	3297	26	substituted	substitute	VBN
6912	3297	27	for	for	IN
6912	3297	28	lemon	lemon	NN
6912	3297	29	rind	rind	NN
6912	3297	30	.	.	.
6912	3298	1	QUESTIONS	questions	VB
6912	3298	2	From	from	IN
6912	3298	3	your	-PRON-	PRP$
6912	3298	4	knowledge	knowledge	NN
6912	3298	5	of	of	IN
6912	3298	6	the	the	DT
6912	3298	7	effect	effect	NN
6912	3298	8	of	of	IN
6912	3298	9	intense	intense	JJ
6912	3298	10	heat	heat	NN
6912	3298	11	upon	upon	IN
6912	3298	12	milk	milk	NN
6912	3298	13	,	,	,
6912	3298	14	explain	explain	VBP
6912	3298	15	why	why	WRB
6912	3298	16	Cream	Cream	NNP
6912	3298	17	of	of	IN
6912	3298	18	Rice	Rice	NNP
6912	3298	19	Pudding	Pudding	NNP
6912	3298	20	should	should	MD
6912	3298	21	be	be	VB
6912	3298	22	baked	bake	VBN
6912	3298	23	in	in	IN
6912	3298	24	a	a	DT
6912	3298	25	slow	slow	JJ
6912	3298	26	oven	oven	NN
6912	3298	27	.	.	.
6912	3299	1	What	what	WDT
6912	3299	2	change	change	NN
6912	3299	3	in	in	IN
6912	3299	4	quantity	quantity	NN
6912	3299	5	takes	take	VBZ
6912	3299	6	place	place	NN
6912	3299	7	in	in	IN
6912	3299	8	the	the	DT
6912	3299	9	milk	milk	NN
6912	3299	10	of	of	IN
6912	3299	11	this	this	DT
6912	3299	12	pudding	pudding	NN
6912	3299	13	during	during	IN
6912	3299	14	long	long	JJ
6912	3299	15	cooking	cooking	NN
6912	3299	16	?	?	.
6912	3300	1	What	what	WDT
6912	3300	2	change	change	NN
6912	3300	3	in	in	IN
6912	3300	4	quantity	quantity	NN
6912	3300	5	takes	take	VBZ
6912	3300	6	place	place	NN
6912	3300	7	in	in	IN
6912	3300	8	the	the	DT
6912	3300	9	rice	rice	NN
6912	3300	10	during	during	IN
6912	3300	11	long	long	JJ
6912	3300	12	cooking	cooking	NN
6912	3300	13	?	?	.
6912	3301	1	From	from	IN
6912	3301	2	this	this	DT
6912	3301	3	explain	explain	NN
6912	3301	4	why	why	WRB
6912	3301	5	so	so	RB
6912	3301	6	much	much	JJ
6912	3301	7	milk	milk	NN
6912	3301	8	when	when	WRB
6912	3301	9	combined	combine	VBN
6912	3301	10	with	with	IN
6912	3301	11	a	a	DT
6912	3301	12	little	little	JJ
6912	3301	13	rice	rice	NN
6912	3301	14	forms	form	NNS
6912	3301	15	a	a	DT
6912	3301	16	solid	solid	JJ
6912	3301	17	mixture	mixture	NN
6912	3301	18	.	.	.
6912	3302	1	What	what	WP
6912	3302	2	is	be	VBZ
6912	3302	3	the	the	DT
6912	3302	4	price	price	NN
6912	3302	5	per	per	IN
6912	3302	6	pint	pint	NN
6912	3302	7	of	of	IN
6912	3302	8	thin	thin	JJ
6912	3302	9	or	or	CC
6912	3302	10	coffee	coffee	NN
6912	3302	11	cream	cream	NN
6912	3302	12	?	?	.
6912	3303	1	What	what	WP
6912	3303	2	is	be	VBZ
6912	3303	3	the	the	DT
6912	3303	4	price	price	NN
6912	3303	5	per	per	IN
6912	3303	6	pint	pint	NN
6912	3303	7	of	of	IN
6912	3303	8	heavy	heavy	JJ
6912	3303	9	or	or	CC
6912	3303	10	whipping	whipping	JJ
6912	3303	11	cream	cream	NN
6912	3303	12	?	?	.
6912	3304	1	What	what	WP
6912	3304	2	is	be	VBZ
6912	3304	3	the	the	DT
6912	3304	4	least	least	JJS
6912	3304	5	quantity	quantity	NN
6912	3304	6	of	of	IN
6912	3304	7	cream	cream	NN
6912	3304	8	that	that	WDT
6912	3304	9	can	can	MD
6912	3304	10	be	be	VB
6912	3304	11	purchased	purchase	VBN
6912	3304	12	?	?	.
6912	3305	1	Explain	explain	VB
6912	3305	2	why	why	WRB
6912	3305	3	it	-PRON-	PRP
6912	3305	4	is	be	VBZ
6912	3305	5	that	that	IN
6912	3305	6	scalded	scald	VBN
6912	3305	7	milk	milk	NN
6912	3305	8	does	do	VBZ
6912	3305	9	not	not	RB
6912	3305	10	sour	sour	JJ
6912	3305	11	as	as	RB
6912	3305	12	soon	soon	RB
6912	3305	13	as	as	IN
6912	3305	14	uncooked	uncooked	JJ
6912	3305	15	milk	milk	NN
6912	3305	16	(	(	-LRB-
6912	3305	17	see	see	VB
6912	3305	18	_	_	NNP
6912	3305	19	Care	Care	NNP
6912	3305	20	of	of	IN
6912	3305	21	Milk	Milk	NNP
6912	3305	22	_	_	NNP
6912	3305	23	)	)	-RRB-
6912	3305	24	.	.	.
6912	3306	1	Why	why	WRB
6912	3306	2	should	should	MD
6912	3306	3	utensils	utensil	NNS
6912	3306	4	that	that	WDT
6912	3306	5	have	have	VBP
6912	3306	6	held	hold	VBN
6912	3306	7	milk	milk	NN
6912	3306	8	be	be	VB
6912	3306	9	scalded	scald	VBN
6912	3306	10	or	or	CC
6912	3306	11	boiled	boil	VBN
6912	3306	12	?	?	.
6912	3307	1	LESSON	LESSON	NNP
6912	3307	2	XLIX	XLIX	NNP
6912	3307	3	CREAM	cream	NN
6912	3307	4	SOUPS	SOUPS	NNP
6912	3307	5	(	(	-LRB-
6912	3307	6	A	a	NN
6912	3307	7	)	)	-RRB-
6912	3307	8	THICK	thick	NN
6912	3307	9	SOUPS.--Milk	soups.--milk	NN
6912	3307	10	combined	combine	VBN
6912	3307	11	with	with	IN
6912	3307	12	various	various	JJ
6912	3307	13	vegetables	vegetable	NNS
6912	3307	14	,	,	,
6912	3307	15	grains	grain	NNS
6912	3307	16	,	,	,
6912	3307	17	and	and	CC
6912	3307	18	fish	fish	NN
6912	3307	19	is	be	VBZ
6912	3307	20	used	use	VBN
6912	3307	21	in	in	IN
6912	3307	22	making	make	VBG
6912	3307	23	Cream	Cream	NNP
6912	3307	24	Soups	Soups	NNPS
6912	3307	25	and	and	CC
6912	3307	26	Purees	Purees	NNPS
6912	3307	27	.	.	.
6912	3308	1	The	the	DT
6912	3308	2	vegetables	vegetable	NNS
6912	3308	3	are	be	VBP
6912	3308	4	cooked	cook	VBN
6912	3308	5	and	and	CC
6912	3308	6	mashed	mash	VBN
6912	3308	7	or	or	CC
6912	3308	8	forced	force	VBN
6912	3308	9	through	through	IN
6912	3308	10	a	a	DT
6912	3308	11	strainer	strainer	NN
6912	3308	12	and	and	CC
6912	3308	13	combined	combine	VBN
6912	3308	14	with	with	IN
6912	3308	15	a	a	DT
6912	3308	16	liquid,--usually	liquid,--usually	NNP
6912	3308	17	milk	milk	NN
6912	3308	18	or	or	CC
6912	3308	19	milk	milk	NN
6912	3308	20	with	with	IN
6912	3308	21	vegetable	vegetable	NN
6912	3308	22	stock	stock	NN
6912	3308	23	.	.	.
6912	3309	1	In	in	IN
6912	3309	2	order	order	NN
6912	3309	3	to	to	TO
6912	3309	4	have	have	VB
6912	3309	5	the	the	DT
6912	3309	6	vegetable	vegetable	NN
6912	3309	7	pulp	pulp	NN
6912	3309	8	uniformly	uniformly	RB
6912	3309	9	mixed	mix	VBN
6912	3309	10	through	through	IN
6912	3309	11	the	the	DT
6912	3309	12	liquid	liquid	NN
6912	3309	13	,	,	,
6912	3309	14	it	-PRON-	PRP
6912	3309	15	is	be	VBZ
6912	3309	16	necessary	necessary	JJ
6912	3309	17	to	to	TO
6912	3309	18	thicken	thicken	VB
6912	3309	19	the	the	DT
6912	3309	20	liquid	liquid	NN
6912	3309	21	with	with	IN
6912	3309	22	a	a	DT
6912	3309	23	starchy	starchy	JJ
6912	3309	24	material	material	NN
6912	3309	25	.	.	.
6912	3310	1	Flour	flour	NN
6912	3310	2	with	with	IN
6912	3310	3	butter	butter	NN
6912	3310	4	or	or	CC
6912	3310	5	substitute	substitute	NN
6912	3310	6	,	,	,
6912	3310	7	mixed	mixed	JJ
6912	3310	8	and	and	CC
6912	3310	9	cooked	cook	VBN
6912	3310	10	as	as	IN
6912	3310	11	in	in	IN
6912	3310	12	White	White	NNP
6912	3310	13	Sauce	Sauce	NNP
6912	3310	14	,	,	,
6912	3310	15	is	be	VBZ
6912	3310	16	used	use	VBN
6912	3310	17	for	for	IN
6912	3310	18	this	this	DT
6912	3310	19	purpose	purpose	NN
6912	3310	20	.	.	.
6912	3311	1	It	-PRON-	PRP
6912	3311	2	is	be	VBZ
6912	3311	3	said	say	VBN
6912	3311	4	to	to	TO
6912	3311	5	"	"	``
6912	3311	6	bind	bind	VB
6912	3311	7	"	"	''
6912	3311	8	the	the	DT
6912	3311	9	vegetables	vegetable	NNS
6912	3311	10	and	and	CC
6912	3311	11	the	the	DT
6912	3311	12	liquid	liquid	NN
6912	3311	13	.	.	.
6912	3312	1	Thus	thus	RB
6912	3312	2	,	,	,
6912	3312	3	Cream	Cream	NNP
6912	3312	4	Soups	Soups	NNPS
6912	3312	5	and	and	CC
6912	3312	6	Purees	Purees	NNPS
6912	3312	7	are	be	VBP
6912	3312	8	simply	simply	RB
6912	3312	9	White	White	NNP
6912	3312	10	Sauces	Sauces	NNPS
6912	3312	11	to	to	TO
6912	3312	12	which	which	WDT
6912	3312	13	vegetable	vegetable	NN
6912	3312	14	pulp	pulp	NN
6912	3312	15	is	be	VBZ
6912	3312	16	added	add	VBN
6912	3312	17	.	.	.
6912	3313	1	GENERAL	GENERAL	NNP
6912	3313	2	PROPORTIONS.--_The	PROPORTIONS.--_The	NNP
6912	3313	3	usual	usual	JJ
6912	3313	4	proportion	proportion	NN
6912	3313	5	of	of	IN
6912	3313	6	vegetable	vegetable	NN
6912	3313	7	pulp	pulp	NN
6912	3313	8	or	or	CC
6912	3313	9	puree	puree	NN
6912	3313	10	to	to	IN
6912	3313	11	liquid	liquid	NN
6912	3313	12	is	be	VBZ
6912	3313	13	:	:	:
6912	3313	14	_	_	NNP
6912	3313	15	One	one	CD
6912	3313	16	part	part	NN
6912	3313	17	of	of	IN
6912	3313	18	vegetable	vegetable	NN
6912	3313	19	pulp	pulp	NN
6912	3313	20	or	or	CC
6912	3313	21	puree	puree	NN
6912	3313	22	to	to	IN
6912	3313	23	2	2	CD
6912	3313	24	parts	part	NNS
6912	3313	25	of	of	IN
6912	3313	26	liquid	liquid	NN
6912	3313	27	,	,	,
6912	3313	28	_	_	NNP
6912	3313	29	i.e.	i.e.	FW
6912	3313	30	_	_	NNP
6912	3313	31	milk	milk	NN
6912	3313	32	,	,	,
6912	3313	33	vegetable	vegetable	NN
6912	3313	34	stock	stock	NN
6912	3313	35	,	,	,
6912	3313	36	or	or	CC
6912	3313	37	meat	meat	NN
6912	3313	38	stock	stock	NN
6912	3313	39	.	.	.
6912	3314	1	_	_	NNP
6912	3314	2	The	the	DT
6912	3314	3	proportion	proportion	NN
6912	3314	4	of	of	IN
6912	3314	5	flour	flour	NN
6912	3314	6	to	to	IN
6912	3314	7	liquid	liquid	NN
6912	3314	8	is	be	VBZ
6912	3314	9	:	:	:
6912	3314	10	_	_	NNP
6912	3314	11	1/2	1/2	CD
6912	3314	12	tablespoonful	tablespoonful	JJ
6912	3314	13	flour	flour	NN
6912	3314	14	to	to	IN
6912	3314	15	1	1	CD
6912	3314	16	cupful	cupful	JJ
6912	3314	17	liquid	liquid	NN
6912	3314	18	,	,	,
6912	3314	19	if	if	IN
6912	3314	20	a	a	DT
6912	3314	21	starchy	starchy	JJ
6912	3314	22	vegetable	vegetable	NN
6912	3314	23	is	be	VBZ
6912	3314	24	used	use	VBN
6912	3314	25	,	,	,
6912	3314	26	or	or	CC
6912	3314	27	,	,	,
6912	3314	28	1	1	CD
6912	3314	29	tablespoonful	tablespoonful	JJ
6912	3314	30	flour	flour	NN
6912	3314	31	to	to	TO
6912	3314	32	1	1	CD
6912	3314	33	cupful	cupful	JJ
6912	3314	34	liquid	liquid	NN
6912	3314	35	,	,	,
6912	3314	36	if	if	IN
6912	3314	37	a	a	DT
6912	3314	38	vegetable	vegetable	NN
6912	3314	39	having	have	VBG
6912	3314	40	little	little	JJ
6912	3314	41	thickening	thickening	NN
6912	3314	42	property	property	NN
6912	3314	43	,	,	,
6912	3314	44	as	as	IN
6912	3314	45	celery	celery	NN
6912	3314	46	,	,	,
6912	3314	47	is	be	VBZ
6912	3314	48	used	use	VBN
6912	3314	49	.	.	.
6912	3315	1	Sometimes	sometimes	RB
6912	3315	2	an	an	DT
6912	3315	3	egg	egg	NN
6912	3315	4	or	or	CC
6912	3315	5	two	two	CD
6912	3315	6	is	be	VBZ
6912	3315	7	added	add	VBN
6912	3315	8	to	to	TO
6912	3315	9	soup	soup	VB
6912	3315	10	for	for	IN
6912	3315	11	thickening	thickening	NN
6912	3315	12	or	or	CC
6912	3315	13	flavor	flavor	NN
6912	3315	14	,	,	,
6912	3315	15	and	and	CC
6912	3315	16	to	to	TO
6912	3315	17	increase	increase	VB
6912	3315	18	the	the	DT
6912	3315	19	food	food	NN
6912	3315	20	value	value	NN
6912	3315	21	.	.	.
6912	3316	1	Different	different	JJ
6912	3316	2	kinds	kind	NNS
6912	3316	3	of	of	IN
6912	3316	4	vegetables	vegetable	NNS
6912	3316	5	are	be	VBP
6912	3316	6	sometimes	sometimes	RB
6912	3316	7	mixed	mix	VBN
6912	3316	8	for	for	IN
6912	3316	9	a	a	DT
6912	3316	10	soup	soup	NN
6912	3316	11	,	,	,
6912	3316	12	as	as	IN
6912	3316	13	:	:	:
6912	3316	14	Peas	pea	NNS
6912	3316	15	and	and	CC
6912	3316	16	beans	bean	NNS
6912	3316	17	,	,	,
6912	3316	18	or	or	CC
6912	3316	19	corn	corn	NN
6912	3316	20	and	and	CC
6912	3316	21	beans	bean	NNS
6912	3316	22	.	.	.
6912	3317	1	POTATO	POTATO	NNP
6912	3317	2	SOUP	SOUP	NNP
6912	3317	3	3	3	CD
6912	3317	4	potatoes	potato	NNS
6912	3317	5	1	1	CD
6912	3317	6	tablespoonful	tablespoonful	JJ
6912	3317	7	flour	flour	NN
6912	3317	8	1	1	CD
6912	3317	9	pint	pint	NN
6912	3317	10	milk	milk	NN
6912	3317	11	_	_	NNP
6912	3317	12	or	or	CC
6912	3317	13	_	_	NNP
6912	3317	14	1	1	CD
6912	3317	15	pint	pint	NN
6912	3317	16	milk	milk	NN
6912	3317	17	and	and	CC
6912	3317	18	potato	potato	NN
6912	3317	19	stock	stock	NN
6912	3317	20	1	1	CD
6912	3317	21	1/2	1/2	CD
6912	3317	22	teaspoonfuls	teaspoonful	NNS
6912	3317	23	salt	salt	NN
6912	3317	24	1/8	1/8	CD
6912	3317	25	teaspoonful	teaspoonful	JJ
6912	3317	26	pepper	pepper	NN
6912	3317	27	2	2	CD
6912	3317	28	slices	slice	NNS
6912	3317	29	of	of	IN
6912	3317	30	onion	onion	NN
6912	3317	31	Celery	celery	NN
6912	3317	32	salt	salt	NN
6912	3317	33	3/4	3/4	CD
6912	3317	34	tablespoonful	tablespoonful	JJ
6912	3317	35	butter	butter	NN
6912	3317	36	or	or	CC
6912	3317	37	substitute	substitute	NN
6912	3317	38	2	2	CD
6912	3317	39	teaspoonfuls	teaspoonful	NNS
6912	3317	40	chopped	chop	VBD
6912	3317	41	parsley	parsley	NN
6912	3317	42	Cook	Cook	NNP
6912	3317	43	and	and	CC
6912	3317	44	mash	mash	VB
6912	3317	45	the	the	DT
6912	3317	46	potatoes	potato	NNS
6912	3317	47	,	,	,
6912	3317	48	heat	heat	VBP
6912	3317	49	the	the	DT
6912	3317	50	milk	milk	NN
6912	3317	51	and	and	CC
6912	3317	52	onion	onion	NN
6912	3317	53	in	in	IN
6912	3317	54	a	a	DT
6912	3317	55	double	double	JJ
6912	3317	56	boiler	boiler	NN
6912	3317	57	,	,	,
6912	3317	58	then	then	RB
6912	3317	59	add	add	VB
6912	3317	60	them	-PRON-	PRP
6912	3317	61	to	to	IN
6912	3317	62	the	the	DT
6912	3317	63	mashed	mash	VBN
6912	3317	64	potatoes	potato	NNS
6912	3317	65	.	.	.
6912	3318	1	Press	press	VB
6912	3318	2	the	the	DT
6912	3318	3	potato	potato	NN
6912	3318	4	mixture	mixture	NN
6912	3318	5	through	through	IN
6912	3318	6	a	a	DT
6912	3318	7	strainer	strainer	NN
6912	3318	8	and	and	CC
6912	3318	9	use	use	VB
6912	3318	10	it	-PRON-	PRP
6912	3318	11	as	as	IN
6912	3318	12	the	the	DT
6912	3318	13	liquid	liquid	NN
6912	3318	14	for	for	IN
6912	3318	15	a	a	DT
6912	3318	16	White	White	NNP
6912	3318	17	Sauce	Sauce	NNP
6912	3318	18	,	,	,
6912	3318	19	using	use	VBG
6912	3318	20	all	all	DT
6912	3318	21	other	other	JJ
6912	3318	22	ingredients	ingredient	NNS
6912	3318	23	except	except	IN
6912	3318	24	the	the	DT
6912	3318	25	parsley	parsley	NN
6912	3318	26	in	in	IN
6912	3318	27	the	the	DT
6912	3318	28	sauce	sauce	NN
6912	3318	29	.	.	.
6912	3319	1	If	if	IN
6912	3319	2	necessary	necessary	JJ
6912	3319	3	,	,	,
6912	3319	4	add	add	VB
6912	3319	5	more	more	JJR
6912	3319	6	liquid	liquid	NN
6912	3319	7	,	,	,
6912	3319	8	or	or	CC
6912	3319	9	evaporate	evaporate	VB
6912	3319	10	to	to	IN
6912	3319	11	the	the	DT
6912	3319	12	desired	desire	VBN
6912	3319	13	consistency	consistency	NN
6912	3319	14	.	.	.
6912	3320	1	Add	add	VB
6912	3320	2	the	the	DT
6912	3320	3	chopped	chop	VBN
6912	3320	4	parsley	parsley	NN
6912	3320	5	just	just	RB
6912	3320	6	before	before	IN
6912	3320	7	serving	serve	VBG
6912	3320	8	.	.	.
6912	3321	1	"	"	``
6912	3321	2	Left	leave	VBN
6912	3321	3	over	over	RP
6912	3321	4	"	"	``
6912	3321	5	mashed	mashed	JJ
6912	3321	6	potatoes	potato	NNS
6912	3321	7	may	may	MD
6912	3321	8	be	be	VB
6912	3321	9	utilized	utilize	VBN
6912	3321	10	in	in	IN
6912	3321	11	making	make	VBG
6912	3321	12	this	this	DT
6912	3321	13	soup	soup	NN
6912	3321	14	.	.	.
6912	3322	1	CROUTONS	CROUTONS	NNP
6912	3322	2	Cut	Cut	NNP
6912	3322	3	stale	stale	JJ
6912	3322	4	bread	bread	NN
6912	3322	5	into	into	IN
6912	3322	6	half	half	JJ
6912	3322	7	-	-	HYPH
6912	3322	8	inch	inch	NN
6912	3322	9	cubes	cube	NNS
6912	3322	10	.	.	.
6912	3323	1	Bake	Bake	NNP
6912	3323	2	_	_	NNP
6912	3323	3	slowly	slowly	RB
6912	3323	4	_	_	NNP
6912	3323	5	in	in	IN
6912	3323	6	the	the	DT
6912	3323	7	oven	oven	NN
6912	3323	8	until	until	IN
6912	3323	9	a	a	DT
6912	3323	10	golden	golden	JJ
6912	3323	11	brown	brown	NN
6912	3323	12	.	.	.
6912	3324	1	Stir	stir	VB
6912	3324	2	often	often	RB
6912	3324	3	.	.	.
6912	3325	1	Serve	serve	VB
6912	3325	2	with	with	IN
6912	3325	3	soups	soup	NNS
6912	3325	4	.	.	.
6912	3326	1	Save	save	VB
6912	3326	2	the	the	DT
6912	3326	3	crusts	crust	NNS
6912	3326	4	and	and	CC
6912	3326	5	prepare	prepare	VB
6912	3326	6	Dried	dry	VBN
6912	3326	7	Bread	Bread	NNP
6912	3326	8	Crumbs	Crumbs	NNP
6912	3326	9	with	with	IN
6912	3326	10	them	-PRON-	PRP
6912	3326	11	.	.	.
6912	3327	1	QUESTIONS	questions	VB
6912	3327	2	What	what	WP
6912	3327	3	is	be	VBZ
6912	3327	4	the	the	DT
6912	3327	5	proportion	proportion	NN
6912	3327	6	of	of	IN
6912	3327	7	flour	flour	NN
6912	3327	8	and	and	CC
6912	3327	9	liquid	liquid	NN
6912	3327	10	in	in	IN
6912	3327	11	one	one	CD
6912	3327	12	cup	cup	NN
6912	3327	13	of	of	IN
6912	3327	14	White	White	NNP
6912	3327	15	Sauce	Sauce	NNP
6912	3327	16	for	for	IN
6912	3327	17	Vegetables	vegetable	NNS
6912	3327	18	?	?	.
6912	3328	1	How	how	WRB
6912	3328	2	does	do	VBZ
6912	3328	3	the	the	DT
6912	3328	4	proportion	proportion	NN
6912	3328	5	of	of	IN
6912	3328	6	flour	flour	NN
6912	3328	7	and	and	CC
6912	3328	8	liquid	liquid	NN
6912	3328	9	for	for	IN
6912	3328	10	one	one	CD
6912	3328	11	cup	cup	NN
6912	3328	12	of	of	IN
6912	3328	13	Cream	Cream	NNP
6912	3328	14	Soup	Soup	NNP
6912	3328	15	differ	differ	VBP
6912	3328	16	from	from	IN
6912	3328	17	the	the	DT
6912	3328	18	above	above	JJ
6912	3328	19	proportion	proportion	NN
6912	3328	20	?	?	.
6912	3329	1	Why	why	WRB
6912	3329	2	are	be	VBP
6912	3329	3	the	the	DT
6912	3329	4	potatoes	potato	NNS
6912	3329	5	pressed	press	VBN
6912	3329	6	through	through	IN
6912	3329	7	a	a	DT
6912	3329	8	strainer	strainer	NN
6912	3329	9	_	_	NNP
6912	3329	10	after	after	IN
6912	3329	11	_	_	NNP
6912	3329	12	rather	rather	RB
6912	3329	13	than	than	IN
6912	3329	14	_	_	NNP
6912	3329	15	before	before	IN
6912	3329	16	_	_	NNP
6912	3329	17	adding	add	VBG
6912	3329	18	the	the	DT
6912	3329	19	hot	hot	JJ
6912	3329	20	milk	milk	NN
6912	3329	21	?	?	.
6912	3330	1	Why	why	WRB
6912	3330	2	should	should	MD
6912	3330	3	the	the	DT
6912	3330	4	cubes	cube	NNS
6912	3330	5	of	of	IN
6912	3330	6	stale	stale	JJ
6912	3330	7	bread	bread	NN
6912	3330	8	be	be	VB
6912	3330	9	baked	bake	VBN
6912	3330	10	slowly	slowly	RB
6912	3330	11	(	(	-LRB-
6912	3330	12	see	see	VB
6912	3330	13	_	_	NNP
6912	3330	14	Toast	Toast	NNP
6912	3330	15	_	_	NNP
6912	3330	16	)	)	-RRB-
6912	3330	17	?	?	.
6912	3331	1	LESSON	LESSON	NNP
6912	3331	2	L	L	NNP
6912	3331	3	CREAM	CREAM	NNP
6912	3331	4	SOUPS	SOUPS	NNP
6912	3331	5	(	(	-LRB-
6912	3331	6	B	b	NN
6912	3331	7	)	)	-RRB-
6912	3331	8	FOOD	food	NN
6912	3331	9	VALUE	value	NN
6912	3331	10	OF	of	IN
6912	3331	11	CREAM	cream	NN
6912	3331	12	SOUPS.--Since	soups.--since	NN
6912	3331	13	thin	thin	JJ
6912	3331	14	or	or	CC
6912	3331	15	clear	clear	JJ
6912	3331	16	soups	soup	NNS
6912	3331	17	contain	contain	VB
6912	3331	18	much	much	JJ
6912	3331	19	liquid	liquid	NN
6912	3331	20	,	,	,
6912	3331	21	their	-PRON-	PRP$
6912	3331	22	food	food	NN
6912	3331	23	value	value	NN
6912	3331	24	is	be	VBZ
6912	3331	25	not	not	RB
6912	3331	26	as	as	RB
6912	3331	27	high	high	JJ
6912	3331	28	as	as	IN
6912	3331	29	most	most	JJS
6912	3331	30	solid	solid	JJ
6912	3331	31	foods	food	NNS
6912	3331	32	.	.	.
6912	3332	1	Cream	Cream	NNP
6912	3332	2	Soups	Soups	NNP
6912	3332	3	,	,	,
6912	3332	4	however	however	RB
6912	3332	5	,	,	,
6912	3332	6	are	be	VBP
6912	3332	7	as	as	RB
6912	3332	8	concentrated	concentrated	JJ
6912	3332	9	as	as	IN
6912	3332	10	a	a	DT
6912	3332	11	potato	potato	NN
6912	3332	12	;	;	:
6912	3332	13	they	-PRON-	PRP
6912	3332	14	are	be	VBP
6912	3332	15	the	the	DT
6912	3332	16	most	most	RBS
6912	3332	17	nourishing	nourishing	NN
6912	3332	18	of	of	IN
6912	3332	19	all	all	DT
6912	3332	20	soups	soup	NNS
6912	3332	21	.	.	.
6912	3333	1	The	the	DT
6912	3333	2	use	use	NN
6912	3333	3	of	of	IN
6912	3333	4	milk	milk	NN
6912	3333	5	instead	instead	RB
6912	3333	6	of	of	IN
6912	3333	7	water	water	NN
6912	3333	8	or	or	CC
6912	3333	9	stock	stock	NN
6912	3333	10	and	and	CC
6912	3333	11	of	of	IN
6912	3333	12	flour	flour	NN
6912	3333	13	and	and	CC
6912	3333	14	fat	fat	NN
6912	3333	15	,	,	,
6912	3333	16	to	to	TO
6912	3333	17	say	say	VB
6912	3333	18	nothing	nothing	NN
6912	3333	19	of	of	IN
6912	3333	20	vegetable	vegetable	NN
6912	3333	21	pulp	pulp	NN
6912	3333	22	,	,	,
6912	3333	23	increases	increase	VBZ
6912	3333	24	their	-PRON-	PRP$
6912	3333	25	food	food	NN
6912	3333	26	value	value	NN
6912	3333	27	.	.	.
6912	3334	1	Cream	Cream	NNP
6912	3334	2	Soups	Soups	NNPS
6912	3334	3	are	be	VBP
6912	3334	4	more	more	RBR
6912	3334	5	suitable	suitable	JJ
6912	3334	6	to	to	TO
6912	3334	7	serve	serve	VB
6912	3334	8	at	at	IN
6912	3334	9	a	a	DT
6912	3334	10	meal	meal	NN
6912	3334	11	of	of	IN
6912	3334	12	few	few	JJ
6912	3334	13	courses	course	NNS
6912	3334	14	such	such	JJ
6912	3334	15	as	as	IN
6912	3334	16	luncheon	luncheon	NN
6912	3334	17	or	or	CC
6912	3334	18	supper	supper	NN
6912	3334	19	rather	rather	RB
6912	3334	20	than	than	IN
6912	3334	21	at	at	IN
6912	3334	22	dinner	dinner	NN
6912	3334	23	where	where	WRB
6912	3334	24	there	there	EX
6912	3334	25	is	be	VBZ
6912	3334	26	a	a	DT
6912	3334	27	greater	great	JJR
6912	3334	28	variety	variety	NN
6912	3334	29	of	of	IN
6912	3334	30	foods	food	NNS
6912	3334	31	.	.	.
6912	3335	1	Thick	thick	JJ
6912	3335	2	soups	soup	NNS
6912	3335	3	may	may	MD
6912	3335	4	serve	serve	VB
6912	3335	5	as	as	IN
6912	3335	6	a	a	DT
6912	3335	7	valuable	valuable	JJ
6912	3335	8	part	part	NN
6912	3335	9	of	of	IN
6912	3335	10	a	a	DT
6912	3335	11	meal	meal	NN
6912	3335	12	;	;	:
6912	3335	13	a	a	DT
6912	3335	14	hot	hot	JJ
6912	3335	15	liquid	liquid	NN
6912	3335	16	taken	take	VBN
6912	3335	17	into	into	IN
6912	3335	18	an	an	DT
6912	3335	19	empty	empty	JJ
6912	3335	20	stomach	stomach	NN
6912	3335	21	is	be	VBZ
6912	3335	22	easily	easily	RB
6912	3335	23	assimilated	assimilate	VBN
6912	3335	24	,	,	,
6912	3335	25	acts	act	VBZ
6912	3335	26	as	as	IN
6912	3335	27	an	an	DT
6912	3335	28	appetizer	appetizer	NN
6912	3335	29	,	,	,
6912	3335	30	and	and	CC
6912	3335	31	thus	thus	RB
6912	3335	32	prepares	prepare	VBZ
6912	3335	33	for	for	IN
6912	3335	34	the	the	DT
6912	3335	35	digestion	digestion	NN
6912	3335	36	of	of	IN
6912	3335	37	the	the	DT
6912	3335	38	remainder	remainder	NN
6912	3335	39	of	of	IN
6912	3335	40	the	the	DT
6912	3335	41	meal	meal	NN
6912	3335	42	.	.	.
6912	3336	1	CORN	CORN	NNP
6912	3336	2	SOUP	SOUP	NNP
6912	3336	3	1	1	CD
6912	3336	4	can	can	NN
6912	3336	5	of	of	IN
6912	3336	6	corn	corn	NN
6912	3336	7	1	1	CD
6912	3336	8	pint	pint	NN
6912	3336	9	water	water	NN
6912	3336	10	l	l	NN
6912	3336	11	1/2	1/2	CD
6912	3336	12	tablespoonfuls	tablespoonful	NNS
6912	3336	13	butter	butter	NN
6912	3336	14	or	or	CC
6912	3336	15	substitute	substitute	NN
6912	3336	16	1	1	CD
6912	3336	17	slice	slice	NN
6912	3336	18	onion	onion	NN
6912	3336	19	2	2	CD
6912	3336	20	tablespoonfuls	tablespoonful	NNS
6912	3336	21	flour	flour	NN
6912	3336	22	1	1	CD
6912	3336	23	teaspoonful	teaspoonful	JJ
6912	3336	24	salt	salt	NN
6912	3336	25	1/8	1/8	CD
6912	3336	26	teaspoonful	teaspoonful	JJ
6912	3336	27	white	white	JJ
6912	3336	28	pepper	pepper	NN
6912	3336	29	1	1	CD
6912	3336	30	pint	pint	NN
6912	3336	31	milk	milk	NN
6912	3336	32	Add	add	VB
6912	3336	33	the	the	DT
6912	3336	34	water	water	NN
6912	3336	35	to	to	IN
6912	3336	36	the	the	DT
6912	3336	37	canned	can	VBN
6912	3336	38	corn	corn	NN
6912	3336	39	and	and	CC
6912	3336	40	_	_	NNP
6912	3336	41	simmer	simmer	NN
6912	3336	42	_	_	NNP
6912	3336	43	20	20	CD
6912	3336	44	minutes	minute	NNS
6912	3336	45	.	.	.
6912	3337	1	Melt	melt	VB
6912	3337	2	the	the	DT
6912	3337	3	fat	fat	NN
6912	3337	4	,	,	,
6912	3337	5	add	add	VB
6912	3337	6	the	the	DT
6912	3337	7	onion	onion	NN
6912	3337	8	,	,	,
6912	3337	9	and	and	CC
6912	3337	10	cook	cook	VB
6912	3337	11	until	until	IN
6912	3337	12	light	light	NN
6912	3337	13	brown	brown	NNP
6912	3337	14	.	.	.
6912	3338	1	To	to	IN
6912	3338	2	this	this	DT
6912	3338	3	add	add	VB
6912	3338	4	the	the	DT
6912	3338	5	dry	dry	JJ
6912	3338	6	ingredients	ingredient	NNS
6912	3338	7	and	and	CC
6912	3338	8	proceed	proceed	VB
6912	3338	9	as	as	IN
6912	3338	10	in	in	IN
6912	3338	11	making	make	VBG
6912	3338	12	White	White	NNP
6912	3338	13	Sauce	Sauce	NNP
6912	3338	14	.	.	.
6912	3339	1	Add	add	VB
6912	3339	2	the	the	DT
6912	3339	3	cooked	cooked	JJ
6912	3339	4	corn	corn	NN
6912	3339	5	and	and	CC
6912	3339	6	strain	strain	NN
6912	3339	7	.	.	.
6912	3340	1	Reheat	reheat	VB
6912	3340	2	before	before	IN
6912	3340	3	serving	serve	VBG
6912	3340	4	,	,	,
6912	3340	5	if	if	IN
6912	3340	6	necessary	necessary	JJ
6912	3340	7	.	.	.
6912	3341	1	NOTE.--The	NOTE.--The	NNP
6912	3341	2	method	method	NN
6912	3341	3	of	of	IN
6912	3341	4	adding	add	VBG
6912	3341	5	onion	onion	NN
6912	3341	6	flavor	flavor	NN
6912	3341	7	to	to	IN
6912	3341	8	this	this	DT
6912	3341	9	soup	soup	NN
6912	3341	10	(	(	-LRB-
6912	3341	11	_	_	NNP
6912	3341	12	i.e.	i.e.	FW
6912	3341	13	_	_	NNP
6912	3341	14	browning	brown	VBG
6912	3341	15	onion	onion	NN
6912	3341	16	in	in	IN
6912	3341	17	fat	fat	NN
6912	3341	18	)	)	-RRB-
6912	3341	19	is	be	VBZ
6912	3341	20	often	often	RB
6912	3341	21	used	use	VBN
6912	3341	22	in	in	IN
6912	3341	23	the	the	DT
6912	3341	24	preparation	preparation	NN
6912	3341	25	of	of	IN
6912	3341	26	other	other	JJ
6912	3341	27	foods	food	NNS
6912	3341	28	,	,	,
6912	3341	29	especially	especially	RB
6912	3341	30	meats	meat	NNS
6912	3341	31	and	and	CC
6912	3341	32	sauces	sauce	NNS
6912	3341	33	.	.	.
6912	3342	1	SOUP	SOUP	NNP
6912	3342	2	STICKS	STICKS	NNP
6912	3342	3	Cut	Cut	NNP
6912	3342	4	stale	stale	JJ
6912	3342	5	bread	bread	NN
6912	3342	6	into	into	IN
6912	3342	7	slices	slice	NNS
6912	3342	8	,	,	,
6912	3342	9	remove	remove	VB
6912	3342	10	the	the	DT
6912	3342	11	crusts	crust	NNS
6912	3342	12	,	,	,
6912	3342	13	and	and	CC
6912	3342	14	spread	spread	VBN
6912	3342	15	with	with	IN
6912	3342	16	butter	butter	NN
6912	3342	17	.	.	.
6912	3343	1	Cut	cut	VB
6912	3343	2	into	into	IN
6912	3343	3	strips	strip	NNS
6912	3343	4	and	and	CC
6912	3343	5	brown	brown	NN
6912	3343	6	slowly	slowly	RB
6912	3343	7	in	in	IN
6912	3343	8	the	the	DT
6912	3343	9	oven	oven	NN
6912	3343	10	.	.	.
6912	3344	1	Save	save	VB
6912	3344	2	the	the	DT
6912	3344	3	crusts	crust	NNS
6912	3344	4	and	and	CC
6912	3344	5	prepare	prepare	VB
6912	3344	6	Dried	dry	VBN
6912	3344	7	Bread	Bread	NNP
6912	3344	8	Crumbs	Crumbs	NNP
6912	3344	9	with	with	IN
6912	3344	10	them	-PRON-	PRP
6912	3344	11	.	.	.
6912	3345	1	[	[	-LRB-
6912	3345	2	Illustration	illustration	NN
6912	3345	3	:	:	:
6912	3345	4	FIGURE	FIGURE	NNP
6912	3345	5	42.--DRIED	42.--DRIED	NNS
6912	3345	6	BREAD	BREAD	NNS
6912	3345	7	CRUMBS	CRUMBS	NNP
6912	3345	8	.	.	.
6912	3346	1	(	(	-LRB-
6912	3346	2	Note	note	VB
6912	3346	3	that	that	IN
6912	3346	4	the	the	DT
6912	3346	5	jar	jar	NN
6912	3346	6	is	be	VBZ
6912	3346	7	covered	cover	VBN
6912	3346	8	with	with	IN
6912	3346	9	a	a	DT
6912	3346	10	cloth	cloth	NN
6912	3346	11	.	.	.
6912	3346	12	)	)	-RRB-
6912	3346	13	]	]	-RRB-
6912	3347	1	DRIED	DRIED	NNP
6912	3347	2	BREAD	BREAD	NNP
6912	3347	3	CRUMBS	CRUMBS	NNP
6912	3347	4	Dried	dry	VBD
6912	3347	5	Bread	Bread	NNP
6912	3347	6	Crumbs	Crumbs	NNP
6912	3347	7	may	may	MD
6912	3347	8	be	be	VB
6912	3347	9	prepared	prepare	VBN
6912	3347	10	from	from	IN
6912	3347	11	crusts	crust	NNS
6912	3347	12	and	and	CC
6912	3347	13	small	small	JJ
6912	3347	14	pieces	piece	NNS
6912	3347	15	of	of	IN
6912	3347	16	bread	bread	NN
6912	3347	17	.	.	.
6912	3348	1	Dry	Dry	NNP
6912	3348	2	the	the	DT
6912	3348	3	bread	bread	NN
6912	3348	4	in	in	IN
6912	3348	5	a	a	DT
6912	3348	6	slow	slow	JJ
6912	3348	7	oven	oven	NN
6912	3348	8	or	or	CC
6912	3348	9	in	in	IN
6912	3348	10	a	a	DT
6912	3348	11	warming	warming	NN
6912	3348	12	oven	oven	NN
6912	3348	13	.	.	.
6912	3349	1	Crumb	Crumb	VBD
6912	3349	2	it	-PRON-	PRP
6912	3349	3	by	by	IN
6912	3349	4	rolling	roll	VBG
6912	3349	5	on	on	IN
6912	3349	6	a	a	DT
6912	3349	7	pastry	pastry	NN
6912	3349	8	board	board	NN
6912	3349	9	or	or	CC
6912	3349	10	putting	put	VBG
6912	3349	11	it	-PRON-	PRP
6912	3349	12	through	through	IN
6912	3349	13	a	a	DT
6912	3349	14	meat	meat	NN
6912	3349	15	grinder	grinder	NN
6912	3349	16	.	.	.
6912	3350	1	If	if	IN
6912	3350	2	fine	fine	JJ
6912	3350	3	crumbs	crumb	NNS
6912	3350	4	are	be	VBP
6912	3350	5	desired	desire	VBN
6912	3350	6	,	,	,
6912	3350	7	sift	sift	VB
6912	3350	8	the	the	DT
6912	3350	9	crushed	crushed	JJ
6912	3350	10	bread	bread	NN
6912	3350	11	.	.	.
6912	3351	1	Place	place	VB
6912	3351	2	the	the	DT
6912	3351	3	fine	fine	JJ
6912	3351	4	and	and	CC
6912	3351	5	coarse	coarse	JJ
6912	3351	6	crumbs	crumb	NNS
6912	3351	7	in	in	IN
6912	3351	8	separate	separate	JJ
6912	3351	9	jars	jar	NNS
6912	3351	10	.	.	.
6912	3352	1	Cover	cover	VB
6912	3352	2	the	the	DT
6912	3352	3	jars	jar	NNS
6912	3352	4	by	by	IN
6912	3352	5	tying	tie	VBG
6912	3352	6	a	a	DT
6912	3352	7	piece	piece	NN
6912	3352	8	of	of	IN
6912	3352	9	muslin	muslin	NNP
6912	3352	10	over	over	IN
6912	3352	11	each	each	DT
6912	3352	12	.	.	.
6912	3353	1	(	(	-LRB-
6912	3353	2	The	the	DT
6912	3353	3	muslin	muslin	NN
6912	3353	4	covering	covering	NN
6912	3353	5	can	can	MD
6912	3353	6	also	also	RB
6912	3353	7	be	be	VB
6912	3353	8	conveniently	conveniently	RB
6912	3353	9	secured	secure	VBN
6912	3353	10	by	by	IN
6912	3353	11	means	mean	NNS
6912	3353	12	of	of	IN
6912	3353	13	a	a	DT
6912	3353	14	rubber	rubber	NN
6912	3353	15	band	band	NN
6912	3353	16	.	.	.
6912	3353	17	)	)	-RRB-
6912	3354	1	If	if	IN
6912	3354	2	each	each	DT
6912	3354	3	jar	jar	NN
6912	3354	4	is	be	VBZ
6912	3354	5	tightly	tightly	RB
6912	3354	6	covered	cover	VBN
6912	3354	7	with	with	IN
6912	3354	8	a	a	DT
6912	3354	9	lid	lid	NN
6912	3354	10	,	,	,
6912	3354	11	air	air	NN
6912	3354	12	is	be	VBZ
6912	3354	13	excluded	exclude	VBN
6912	3354	14	from	from	IN
6912	3354	15	the	the	DT
6912	3354	16	crumbs	crumb	NNS
6912	3354	17	and	and	CC
6912	3354	18	molds	mold	NNS
6912	3354	19	often	often	RB
6912	3354	20	grow	grow	VBP
6912	3354	21	on	on	IN
6912	3354	22	them	-PRON-	PRP
6912	3354	23	.	.	.
6912	3355	1	Bread	bread	NN
6912	3355	2	crumbs	crumb	VBZ
6912	3355	3	thoroughly	thoroughly	RB
6912	3355	4	dried	dry	VBN
6912	3355	5	and	and	CC
6912	3355	6	stored	store	VBN
6912	3355	7	as	as	IN
6912	3355	8	directed	direct	VBN
6912	3355	9	will	will	MD
6912	3355	10	keep	keep	VB
6912	3355	11	for	for	IN
6912	3355	12	several	several	JJ
6912	3355	13	months	month	NNS
6912	3355	14	(	(	-LRB-
6912	3355	15	see	see	VB
6912	3355	16	Figure	Figure	NNP
6912	3355	17	42	42	CD
6912	3355	18	)	)	-RRB-
6912	3355	19	.	.	.
6912	3356	1	QUESTIONS	QUESTIONS	NNP
6912	3356	2	Explain	explain	VB
6912	3356	3	why	why	WRB
6912	3356	4	thick	thick	JJ
6912	3356	5	soup	soup	NN
6912	3356	6	may	may	MD
6912	3356	7	serve	serve	VB
6912	3356	8	as	as	IN
6912	3356	9	a	a	DT
6912	3356	10	valuable	valuable	JJ
6912	3356	11	part	part	NN
6912	3356	12	of	of	IN
6912	3356	13	a	a	DT
6912	3356	14	meal	meal	NN
6912	3356	15	.	.	.
6912	3357	1	Why	why	WRB
6912	3357	2	is	be	VBZ
6912	3357	3	it	-PRON-	PRP
6912	3357	4	served	serve	VBN
6912	3357	5	as	as	IN
6912	3357	6	the	the	DT
6912	3357	7	first	first	JJ
6912	3357	8	course	course	NN
6912	3357	9	of	of	IN
6912	3357	10	a	a	DT
6912	3357	11	meal	meal	NN
6912	3357	12	?	?	.
6912	3358	1	Is	be	VBZ
6912	3358	2	the	the	DT
6912	3358	3	mashed	mash	VBN
6912	3358	4	potato	potato	NN
6912	3358	5	of	of	IN
6912	3358	6	Potato	Potato	NNP
6912	3358	7	Soup	Soup	NNP
6912	3358	8	strained	strain	VBD
6912	3358	9	before	before	IN
6912	3358	10	or	or	CC
6912	3358	11	after	after	IN
6912	3358	12	adding	add	VBG
6912	3358	13	it	-PRON-	PRP
6912	3358	14	to	to	IN
6912	3358	15	the	the	DT
6912	3358	16	other	other	JJ
6912	3358	17	ingredients	ingredient	NNS
6912	3358	18	?	?	.
6912	3359	1	When	when	WRB
6912	3359	2	is	be	VBZ
6912	3359	3	the	the	DT
6912	3359	4	Corn	Corn	NNP
6912	3359	5	Soup	Soup	NNP
6912	3359	6	strained	strain	VBN
6912	3359	7	?	?	.
6912	3360	1	How	how	WRB
6912	3360	2	is	be	VBZ
6912	3360	3	the	the	DT
6912	3360	4	flavor	flavor	NN
6912	3360	5	extracted	extract	VBN
6912	3360	6	from	from	IN
6912	3360	7	the	the	DT
6912	3360	8	onion	onion	NN
6912	3360	9	in	in	IN
6912	3360	10	preparing	prepare	VBG
6912	3360	11	Potato	Potato	NNP
6912	3360	12	Soup	Soup	NNP
6912	3360	13	?	?	.
6912	3361	1	How	how	WRB
6912	3361	2	is	be	VBZ
6912	3361	3	the	the	DT
6912	3361	4	flavor	flavor	NN
6912	3361	5	extracted	extract	VBN
6912	3361	6	for	for	IN
6912	3361	7	Corn	Corn	NNP
6912	3361	8	Soup	Soup	NNP
6912	3361	9	?	?	.
6912	3362	1	From	from	IN
6912	3362	2	this	this	DT
6912	3362	3	explain	explain	VB
6912	3362	4	the	the	DT
6912	3362	5	difference	difference	NN
6912	3362	6	in	in	IN
6912	3362	7	straining	strain	VBG
6912	3362	8	the	the	DT
6912	3362	9	soups	soup	NNS
6912	3362	10	.	.	.
6912	3363	1	If	if	IN
6912	3363	2	fresh	fresh	JJ
6912	3363	3	corn	corn	NN
6912	3363	4	were	be	VBD
6912	3363	5	used	use	VBN
6912	3363	6	for	for	IN
6912	3363	7	this	this	DT
6912	3363	8	soup	soup	NN
6912	3363	9	,	,	,
6912	3363	10	how	how	WRB
6912	3363	11	would	would	MD
6912	3363	12	its	-PRON-	PRP$
6912	3363	13	cooking	cooking	NN
6912	3363	14	differ	differ	VB
6912	3363	15	from	from	IN
6912	3363	16	that	that	DT
6912	3363	17	of	of	IN
6912	3363	18	canned	can	VBN
6912	3363	19	corn	corn	NN
6912	3363	20	?	?	.
6912	3364	1	How	how	WRB
6912	3364	2	should	should	MD
6912	3364	3	fresh	fresh	JJ
6912	3364	4	corn	corn	NN
6912	3364	5	be	be	VB
6912	3364	6	cut	cut	VBN
6912	3364	7	from	from	IN
6912	3364	8	the	the	DT
6912	3364	9	cob	cob	NN
6912	3364	10	for	for	IN
6912	3364	11	soup	soup	NN
6912	3364	12	(	(	-LRB-
6912	3364	13	see	see	VB
6912	3364	14	_	_	NNP
6912	3364	15	Green	Green	NNP
6912	3364	16	Corn	Corn	NNP
6912	3364	17	_	_	NNP
6912	3364	18	)	)	-RRB-
6912	3364	19	?	?	.
6912	3365	1	What	what	WP
6912	3365	2	is	be	VBZ
6912	3365	3	the	the	DT
6912	3365	4	price	price	NN
6912	3365	5	per	per	IN
6912	3365	6	can	can	NN
6912	3365	7	of	of	IN
6912	3365	8	corn	corn	NN
6912	3365	9	?	?	.
6912	3366	1	In	in	IN
6912	3366	2	preparing	prepare	VBG
6912	3366	3	Soup	Soup	NNP
6912	3366	4	Sticks	Sticks	NNP
6912	3366	5	,	,	,
6912	3366	6	why	why	WRB
6912	3366	7	are	be	VBP
6912	3366	8	the	the	DT
6912	3366	9	crusts	crust	NNS
6912	3366	10	removed	remove	VBN
6912	3366	11	from	from	IN
6912	3366	12	the	the	DT
6912	3366	13	bread	bread	NN
6912	3366	14	before	before	IN
6912	3366	15	buttering	butter	VBG
6912	3366	16	it	-PRON-	PRP
6912	3366	17	?	?	.
6912	3367	1	Why	why	WRB
6912	3367	2	is	be	VBZ
6912	3367	3	the	the	DT
6912	3367	4	bread	bread	NN
6912	3367	5	spread	spread	VBN
6912	3367	6	with	with	IN
6912	3367	7	butter	butter	NN
6912	3367	8	before	before	IN
6912	3367	9	cutting	cut	VBG
6912	3367	10	it	-PRON-	PRP
6912	3367	11	into	into	IN
6912	3367	12	strips	strip	NNS
6912	3367	13	?	?	.
6912	3368	1	Aside	aside	RB
6912	3368	2	from	from	IN
6912	3368	3	flavor	flavor	NN
6912	3368	4	,	,	,
6912	3368	5	what	what	WP
6912	3368	6	is	be	VBZ
6912	3368	7	the	the	DT
6912	3368	8	purpose	purpose	NN
6912	3368	9	of	of	IN
6912	3368	10	spreading	spread	VBG
6912	3368	11	the	the	DT
6912	3368	12	bread	bread	NN
6912	3368	13	for	for	IN
6912	3368	14	Soup	Soup	NNP
6912	3368	15	Sticks	Sticks	NNP
6912	3368	16	with	with	IN
6912	3368	17	butter	butter	NN
6912	3368	18	?	?	.
6912	3369	1	How	how	WRB
6912	3369	2	should	should	MD
6912	3369	3	dried	dry	VBN
6912	3369	4	bread	bread	NN
6912	3369	5	crumbs	crumb	NNS
6912	3369	6	be	be	VB
6912	3369	7	covered	cover	VBN
6912	3369	8	for	for	IN
6912	3369	9	storing	store	VBG
6912	3369	10	?	?	.
6912	3370	1	Why	why	WRB
6912	3370	2	?	?	.
6912	3371	1	What	what	WP
6912	3371	2	is	be	VBZ
6912	3371	3	the	the	DT
6912	3371	4	difference	difference	NN
6912	3371	5	between	between	IN
6912	3371	6	soft	soft	JJ
6912	3371	7	bread	bread	NN
6912	3371	8	crumbs	crumb	NNS
6912	3371	9	(	(	-LRB-
6912	3371	10	see	see	VB
6912	3371	11	note	note	NN
6912	3371	12	under	under	IN
6912	3371	13	recipe	recipe	NN
6912	3371	14	for	for	IN
6912	3371	15	Stuffed	Stuffed	NNP
6912	3371	16	Tomatoes	Tomatoes	NNP
6912	3371	17	)	)	-RRB-
6912	3371	18	and	and	CC
6912	3371	19	dried	dry	VBN
6912	3371	20	bread	bread	NN
6912	3371	21	crumbs	crumb	NNS
6912	3371	22	?	?	.
6912	3372	1	Which	which	WDT
6912	3372	2	should	should	MD
6912	3372	3	be	be	VB
6912	3372	4	used	use	VBN
6912	3372	5	for	for	IN
6912	3372	6	scalloped	scalloped	JJ
6912	3372	7	dishes	dish	NNS
6912	3372	8	?	?	.
6912	3373	1	Which	which	WDT
6912	3373	2	for	for	IN
6912	3373	3	covering	cover	VBG
6912	3373	4	fried	fry	VBN
6912	3373	5	foods	food	NNS
6912	3373	6	?	?	.
6912	3374	1	Think	think	VB
6912	3374	2	of	of	IN
6912	3374	3	the	the	DT
6912	3374	4	dishes	dish	NNS
6912	3374	5	which	which	WDT
6912	3374	6	contain	contain	VBP
6912	3374	7	bread	bread	NN
6912	3374	8	crumbs	crumb	NNS
6912	3374	9	and	and	CC
6912	3374	10	then	then	RB
6912	3374	11	state	state	NN
6912	3374	12	for	for	IN
6912	3374	13	which	which	WDT
6912	3374	14	foods	food	NNS
6912	3374	15	either	either	CC
6912	3374	16	kind	kind	NN
6912	3374	17	of	of	IN
6912	3374	18	crumbs	crumb	NNS
6912	3374	19	could	could	MD
6912	3374	20	be	be	VB
6912	3374	21	used	use	VBN
6912	3374	22	.	.	.
6912	3375	1	Explain	explain	VB
6912	3375	2	.	.	.
6912	3376	1	LESSON	LESSON	NNP
6912	3376	2	LI	LI	NNP
6912	3376	3	MILK	milk	NN
6912	3376	4	THICKENED	thickened	NN
6912	3376	5	WITH	with	IN
6912	3376	6	EGG	EGG	NNP
6912	3376	7	(	(	-LRB-
6912	3376	8	A	a	NN
6912	3376	9	)	)	-RRB-
6912	3376	10	CUSTARDS.--Since	custards.--since	NN
6912	3376	11	eggs	egg	NNS
6912	3376	12	have	have	VBP
6912	3376	13	the	the	DT
6912	3376	14	property	property	NN
6912	3376	15	of	of	IN
6912	3376	16	stiffening	stiffening	NN
6912	3376	17	when	when	WRB
6912	3376	18	heated	heat	VBN
6912	3376	19	,	,	,
6912	3376	20	they	-PRON-	PRP
6912	3376	21	are	be	VBP
6912	3376	22	often	often	RB
6912	3376	23	used	use	VBN
6912	3376	24	for	for	IN
6912	3376	25	thickening	thicken	VBG
6912	3376	26	liquids	liquid	NNS
6912	3376	27	,	,	,
6912	3376	28	especially	especially	RB
6912	3376	29	milk	milk	NN
6912	3376	30	.	.	.
6912	3377	1	Milk	milk	NN
6912	3377	2	thickened	thicken	VBD
6912	3377	3	with	with	IN
6912	3377	4	eggs	egg	NNS
6912	3377	5	is	be	VBZ
6912	3377	6	called	call	VBN
6912	3377	7	_	_	NNP
6912	3377	8	custard	custard	NN
6912	3377	9	_	_	NNP
6912	3377	10	.	.	.
6912	3378	1	There	there	EX
6912	3378	2	are	be	VBP
6912	3378	3	two	two	CD
6912	3378	4	kinds	kind	NNS
6912	3378	5	of	of	IN
6912	3378	6	plain	plain	JJ
6912	3378	7	custards	custard	NNS
6912	3378	8	:	:	:
6912	3378	9	(	(	-LRB-
6912	3378	10	_	_	NNP
6912	3378	11	a	a	DT
6912	3378	12	_	_	NNP
6912	3378	13	)	)	-RRB-
6912	3378	14	steamed	steamed	JJ
6912	3378	15	or	or	CC
6912	3378	16	baked	baked	JJ
6912	3378	17	custard	custard	RB
6912	3378	18	and	and	CC
6912	3378	19	(	(	-LRB-
6912	3378	20	_	_	NNP
6912	3378	21	b	b	NNP
6912	3378	22	_	_	NNP
6912	3378	23	)	)	-RRB-
6912	3378	24	soft	soft	JJ
6912	3378	25	custard	custard	NN
6912	3378	26	.	.	.
6912	3379	1	The	the	DT
6912	3379	2	method	method	NN
6912	3379	3	of	of	IN
6912	3379	4	mixing	mix	VBG
6912	3379	5	these	these	DT
6912	3379	6	custards	custard	NNS
6912	3379	7	is	be	VBZ
6912	3379	8	the	the	DT
6912	3379	9	same	same	JJ
6912	3379	10	,	,	,
6912	3379	11	but	but	CC
6912	3379	12	the	the	DT
6912	3379	13	methods	method	NNS
6912	3379	14	of	of	IN
6912	3379	15	cooking	cooking	NN
6912	3379	16	and	and	CC
6912	3379	17	the	the	DT
6912	3379	18	tests	test	NNS
6912	3379	19	for	for	IN
6912	3379	20	sufficient	sufficient	JJ
6912	3379	21	cooking	cooking	NN
6912	3379	22	differ	differ	NN
6912	3379	23	.	.	.
6912	3380	1	That	that	IN
6912	3380	2	the	the	DT
6912	3380	3	milk	milk	NN
6912	3380	4	may	may	MD
6912	3380	5	not	not	RB
6912	3380	6	scorch	scorch	VB
6912	3380	7	and	and	CC
6912	3380	8	that	that	IN
6912	3380	9	the	the	DT
6912	3380	10	egg	egg	NN
6912	3380	11	may	may	MD
6912	3380	12	not	not	RB
6912	3380	13	cook	cook	VB
6912	3380	14	too	too	RB
6912	3380	15	hard	hard	RB
6912	3380	16	,	,	,
6912	3380	17	all	all	DT
6912	3380	18	milk	milk	NN
6912	3380	19	-	-	HYPH
6912	3380	20	and	and	CC
6912	3380	21	-	-	HYPH
6912	3380	22	egg	egg	NN
6912	3380	23	mixtures	mixture	NNS
6912	3380	24	should	should	MD
6912	3380	25	be	be	VB
6912	3380	26	cooked	cook	VBN
6912	3380	27	below	below	IN
6912	3380	28	the	the	DT
6912	3380	29	boiling	boiling	NN
6912	3380	30	temperature	temperature	NN
6912	3380	31	of	of	IN
6912	3380	32	water	water	NN
6912	3380	33	.	.	.
6912	3381	1	They	-PRON-	PRP
6912	3381	2	should	should	MD
6912	3381	3	never	never	RB
6912	3381	4	be	be	VB
6912	3381	5	cooked	cook	VBN
6912	3381	6	directly	directly	RB
6912	3381	7	over	over	IN
6912	3381	8	the	the	DT
6912	3381	9	fire	fire	NN
6912	3381	10	,	,	,
6912	3381	11	but	but	CC
6912	3381	12	over	over	IN
6912	3381	13	hot	hot	JJ
6912	3381	14	water	water	NN
6912	3381	15	or	or	CC
6912	3381	16	in	in	IN
6912	3381	17	a	a	DT
6912	3381	18	double	double	JJ
6912	3381	19	boiler	boiler	NN
6912	3381	20	.	.	.
6912	3382	1	That	that	IN
6912	3382	2	the	the	DT
6912	3382	3	egg	egg	NN
6912	3382	4	may	may	MD
6912	3382	5	cook	cook	VB
6912	3382	6	evenly	evenly	RB
6912	3382	7	and	and	CC
6912	3382	8	not	not	RB
6912	3382	9	too	too	RB
6912	3382	10	quickly	quickly	RB
6912	3382	11	,	,	,
6912	3382	12	the	the	DT
6912	3382	13	water	water	NN
6912	3382	14	in	in	IN
6912	3382	15	the	the	DT
6912	3382	16	double	double	JJ
6912	3382	17	boiler	boiler	NN
6912	3382	18	_	_	NNP
6912	3382	19	should	should	MD
6912	3382	20	not	not	RB
6912	3382	21	boil	boil	VB
6912	3382	22	rapidly	rapidly	RB
6912	3382	23	_	_	NNP
6912	3382	24	.	.	.
6912	3383	1	If	if	IN
6912	3383	2	a	a	DT
6912	3383	3	custard	custard	NN
6912	3383	4	is	be	VBZ
6912	3383	5	properly	properly	RB
6912	3383	6	cooked	cook	VBN
6912	3383	7	,	,	,
6912	3383	8	the	the	DT
6912	3383	9	egg	egg	NN
6912	3383	10	is	be	VBZ
6912	3383	11	in	in	IN
6912	3383	12	a	a	DT
6912	3383	13	soft	soft	RB
6912	3383	14	-	-	HYPH
6912	3383	15	cooked	cook	VBN
6912	3383	16	condition	condition	NN
6912	3383	17	.	.	.
6912	3384	1	It	-PRON-	PRP
6912	3384	2	exists	exist	VBZ
6912	3384	3	in	in	IN
6912	3384	4	a	a	DT
6912	3384	5	jelly	jelly	NN
6912	3384	6	-	-	HYPH
6912	3384	7	like	like	JJ
6912	3384	8	mass	mass	NN
6912	3384	9	throughout	throughout	IN
6912	3384	10	the	the	DT
6912	3384	11	milk	milk	NN
6912	3384	12	.	.	.
6912	3385	1	The	the	DT
6912	3385	2	custard	custard	NN
6912	3385	3	has	have	VBZ
6912	3385	4	a	a	DT
6912	3385	5	creamy	creamy	JJ
6912	3385	6	appearance	appearance	NN
6912	3385	7	.	.	.
6912	3386	1	If	if	IN
6912	3386	2	,	,	,
6912	3386	3	however	however	RB
6912	3386	4	,	,	,
6912	3386	5	a	a	DT
6912	3386	6	custard	custard	NN
6912	3386	7	is	be	VBZ
6912	3386	8	cooked	cook	VBN
6912	3386	9	too	too	RB
6912	3386	10	much	much	JJ
6912	3386	11	,	,	,
6912	3386	12	the	the	DT
6912	3386	13	egg	egg	NN
6912	3386	14	becomes	become	VBZ
6912	3386	15	hard	hard	RB
6912	3386	16	-	-	HYPH
6912	3386	17	cooked	cook	VBN
6912	3386	18	and	and	CC
6912	3386	19	the	the	DT
6912	3386	20	particles	particle	NNS
6912	3386	21	of	of	IN
6912	3386	22	egg	egg	NN
6912	3386	23	appear	appear	VBP
6912	3386	24	in	in	IN
6912	3386	25	"	"	``
6912	3386	26	lumps	lump	NNS
6912	3386	27	"	"	''
6912	3386	28	in	in	IN
6912	3386	29	the	the	DT
6912	3386	30	milk	milk	NN
6912	3386	31	mixture	mixture	NN
6912	3386	32	.	.	.
6912	3387	1	The	the	DT
6912	3387	2	custard	custard	NN
6912	3387	3	is	be	VBZ
6912	3387	4	then	then	RB
6912	3387	5	said	say	VBN
6912	3387	6	to	to	TO
6912	3387	7	be	be	VB
6912	3387	8	_	_	NNP
6912	3387	9	curdled	curdle	VBN
6912	3387	10	_	_	NNP
6912	3387	11	.	.	.
6912	3388	1	A	a	DT
6912	3388	2	curdled	curdled	JJ
6912	3388	3	custard	custard	NN
6912	3388	4	may	may	MD
6912	3388	5	be	be	VB
6912	3388	6	made	make	VBN
6912	3388	7	smooth	smooth	JJ
6912	3388	8	by	by	IN
6912	3388	9	placing	place	VBG
6912	3388	10	the	the	DT
6912	3388	11	upper	upper	JJ
6912	3388	12	part	part	NN
6912	3388	13	of	of	IN
6912	3388	14	the	the	DT
6912	3388	15	double	double	JJ
6912	3388	16	boiler	boiler	NN
6912	3388	17	in	in	IN
6912	3388	18	a	a	DT
6912	3388	19	pan	pan	NN
6912	3388	20	of	of	IN
6912	3388	21	cold	cold	JJ
6912	3388	22	water	water	NN
6912	3388	23	and	and	CC
6912	3388	24	then	then	RB
6912	3388	25	beating	beat	VBG
6912	3388	26	the	the	DT
6912	3388	27	custard	custard	NN
6912	3388	28	_	_	NNP
6912	3388	29	at	at	IN
6912	3388	30	once	once	RB
6912	3388	31	_	_	NNP
6912	3388	32	with	with	IN
6912	3388	33	a	a	DT
6912	3388	34	Dover	Dover	NNP
6912	3388	35	egg	egg	NN
6912	3388	36	beater	beater	NN
6912	3388	37	.	.	.
6912	3389	1	This	this	DT
6912	3389	2	applies	apply	VBZ
6912	3389	3	to	to	IN
6912	3389	4	all	all	DT
6912	3389	5	types	type	NNS
6912	3389	6	of	of	IN
6912	3389	7	plain	plain	JJ
6912	3389	8	custards	custard	NNS
6912	3389	9	.	.	.
6912	3390	1	STEAMED	STEAMED	NNP
6912	3390	2	OR	or	CC
6912	3390	3	BAKED	BAKED	NNP
6912	3390	4	CUSTARD	custard	NN
6912	3390	5	1	1	CD
6912	3390	6	pint	pint	NN
6912	3390	7	milk	milk	NN
6912	3390	8	2	2	CD
6912	3390	9	or	or	CC
6912	3390	10	3	3	CD
6912	3390	11	eggs	egg	NNS
6912	3390	12	1/4	1/4	CD
6912	3390	13	cupful	cupful	JJ
6912	3390	14	sugar	sugar	NN
6912	3390	15	1/8	1/8	CD
6912	3390	16	teaspoonful	teaspoonful	JJ
6912	3390	17	salt	salt	NN
6912	3390	18	2	2	CD
6912	3390	19	tablespoonfuls	tablespoonful	NNS
6912	3390	20	caramel	caramel	NN
6912	3390	21	sirup	sirup	NN
6912	3390	22	_	_	NNP
6912	3390	23	or	or	CC
6912	3390	24	_	_	NNP
6912	3390	25	1/16	1/16	CD
6912	3390	26	teaspoonful	teaspoonful	JJ
6912	3390	27	nutmeg	nutmeg	NN
6912	3390	28	Scald	Scald	NNP
6912	3390	29	the	the	DT
6912	3390	30	milk	milk	NN
6912	3390	31	in	in	IN
6912	3390	32	a	a	DT
6912	3390	33	double	double	JJ
6912	3390	34	boiler	boiler	NN
6912	3390	35	.	.	.
6912	3391	1	Beat	beat	VB
6912	3391	2	the	the	DT
6912	3391	3	eggs	egg	NNS
6912	3391	4	_	_	NNP
6912	3391	5	slightly	slightly	RB
6912	3391	6	_	_	NNP
6912	3391	7	,	,	,
6912	3391	8	add	add	VB
6912	3391	9	the	the	DT
6912	3391	10	sugar	sugar	NN
6912	3391	11	and	and	CC
6912	3391	12	salt	salt	NN
6912	3391	13	,	,	,
6912	3391	14	mix	mix	NN
6912	3391	15	.	.	.
6912	3392	1	Add	add	VB
6912	3392	2	the	the	DT
6912	3392	3	hot	hot	JJ
6912	3392	4	milk	milk	NN
6912	3392	5	to	to	IN
6912	3392	6	this	this	DT
6912	3392	7	mixture	mixture	NN
6912	3392	8	.	.	.
6912	3393	1	Strain	strain	VB
6912	3393	2	the	the	DT
6912	3393	3	mixture	mixture	NN
6912	3393	4	,	,	,
6912	3393	5	flavor	flavor	NN
6912	3393	6	,	,	,
6912	3393	7	and	and	CC
6912	3393	8	pour	pour	VB
6912	3393	9	it	-PRON-	PRP
6912	3393	10	into	into	IN
6912	3393	11	a	a	DT
6912	3393	12	mold	mold	NN
6912	3393	13	.	.	.
6912	3394	1	If	if	IN
6912	3394	2	_	_	NNP
6912	3394	3	steamed	steam	VBD
6912	3394	4	custard	custard	NNP
6912	3394	5	_	_	NNP
6912	3394	6	is	be	VBZ
6912	3394	7	desired	desire	VBN
6912	3394	8	,	,	,
6912	3394	9	steam	steam	NN
6912	3394	10	(	(	-LRB-
6912	3394	11	without	without	IN
6912	3394	12	stirring	stir	VBG
6912	3394	13	)	)	-RRB-
6912	3394	14	until	until	IN
6912	3394	15	the	the	DT
6912	3394	16	custard	custard	NN
6912	3394	17	is	be	VBZ
6912	3394	18	firm	firm	JJ
6912	3394	19	.	.	.
6912	3395	1	Let	let	VB
6912	3395	2	the	the	DT
6912	3395	3	water	water	NN
6912	3395	4	in	in	IN
6912	3395	5	the	the	DT
6912	3395	6	steamer	steamer	NN
6912	3395	7	boil	boil	NN
6912	3395	8	gently	gently	RB
6912	3395	9	rather	rather	RB
6912	3395	10	than	than	IN
6912	3395	11	vigorously	vigorously	RB
6912	3395	12	.	.	.
6912	3396	1	Test	test	VB
6912	3396	2	for	for	IN
6912	3396	3	sufficient	sufficient	JJ
6912	3396	4	cooking	cooking	NN
6912	3396	5	by	by	IN
6912	3396	6	inserting	insert	VBG
6912	3396	7	a	a	DT
6912	3396	8	knife	knife	NN
6912	3396	9	into	into	IN
6912	3396	10	the	the	DT
6912	3396	11	custard	custard	NN
6912	3396	12	.	.	.
6912	3397	1	If	if	IN
6912	3397	2	it	-PRON-	PRP
6912	3397	3	comes	come	VBZ
6912	3397	4	out	out	RP
6912	3397	5	clean	clean	JJ
6912	3397	6	,	,	,
6912	3397	7	the	the	DT
6912	3397	8	custard	custard	NN
6912	3397	9	is	be	VBZ
6912	3397	10	done	do	VBN
6912	3397	11	.	.	.
6912	3398	1	If	if	IN
6912	3398	2	_	_	NNP
6912	3398	3	baked	bake	VBD
6912	3398	4	custard	custard	NNP
6912	3398	5	_	_	NNP
6912	3398	6	is	be	VBZ
6912	3398	7	desired	desire	VBN
6912	3398	8	,	,	,
6912	3398	9	place	place	VB
6912	3398	10	the	the	DT
6912	3398	11	cups	cup	NNS
6912	3398	12	of	of	IN
6912	3398	13	custard	custard	NN
6912	3398	14	in	in	IN
6912	3398	15	a	a	DT
6912	3398	16	pan	pan	NN
6912	3398	17	of	of	IN
6912	3398	18	hot	hot	JJ
6912	3398	19	water	water	NN
6912	3398	20	,	,	,
6912	3398	21	and	and	CC
6912	3398	22	bake	bake	VB
6912	3398	23	in	in	RP
6912	3398	24	a	a	DT
6912	3398	25	moderate	moderate	JJ
6912	3398	26	oven	oven	NN
6912	3398	27	(	(	-LRB-
6912	3398	28	325	325	CD
6912	3398	29	degrees	degree	NNS
6912	3398	30	F.	F.	NNP
6912	3398	31	)	)	-RRB-
6912	3398	32	for	for	IN
6912	3398	33	35	35	CD
6912	3398	34	minutes	minute	NNS
6912	3398	35	or	or	CC
6912	3398	36	until	until	IN
6912	3398	37	firm	firm	JJ
6912	3398	38	.	.	.
6912	3399	1	Test	test	VB
6912	3399	2	as	as	IN
6912	3399	3	steamed	steamed	JJ
6912	3399	4	custard	custard	NN
6912	3399	5	.	.	.
6912	3400	1	If	if	IN
6912	3400	2	a	a	DT
6912	3400	3	Baked	baked	JJ
6912	3400	4	or	or	CC
6912	3400	5	Steamed	Steamed	NNP
6912	3400	6	Custard	Custard	NNP
6912	3400	7	is	be	VBZ
6912	3400	8	to	to	TO
6912	3400	9	be	be	VB
6912	3400	10	turned	turn	VBN
6912	3400	11	out	out	IN
6912	3400	12	of	of	IN
6912	3400	13	the	the	DT
6912	3400	14	mold	mold	NN
6912	3400	15	after	after	IN
6912	3400	16	steaming	steam	VBG
6912	3400	17	,	,	,
6912	3400	18	3	3	CD
6912	3400	19	or	or	CC
6912	3400	20	4	4	CD
6912	3400	21	eggs	egg	NNS
6912	3400	22	should	should	MD
6912	3400	23	be	be	VB
6912	3400	24	used	use	VBN
6912	3400	25	with	with	IN
6912	3400	26	each	each	DT
6912	3400	27	pint	pint	NN
6912	3400	28	of	of	IN
6912	3400	29	milk	milk	NN
6912	3400	30	.	.	.
6912	3401	1	By	by	IN
6912	3401	2	placing	place	VBG
6912	3401	3	a	a	DT
6912	3401	4	little	little	JJ
6912	3401	5	Caramel	Caramel	NNP
6912	3401	6	Sirup	Sirup	NNP
6912	3401	7	in	in	IN
6912	3401	8	the	the	DT
6912	3401	9	bottom	bottom	NN
6912	3401	10	of	of	IN
6912	3401	11	each	each	DT
6912	3401	12	mold	mold	NN
6912	3401	13	,	,	,
6912	3401	14	a	a	DT
6912	3401	15	custard	custard	NN
6912	3401	16	may	may	MD
6912	3401	17	easily	easily	RB
6912	3401	18	be	be	VB
6912	3401	19	turned	turn	VBN
6912	3401	20	out	out	IN
6912	3401	21	of	of	IN
6912	3401	22	the	the	DT
6912	3401	23	mold	mold	NN
6912	3401	24	.	.	.
6912	3402	1	The	the	DT
6912	3402	2	custard	custard	JJ
6912	3402	3	mixture	mixture	NN
6912	3402	4	should	should	MD
6912	3402	5	be	be	VB
6912	3402	6	poured	pour	VBN
6912	3402	7	very	very	RB
6912	3402	8	gently	gently	RB
6912	3402	9	on	on	IN
6912	3402	10	top	top	NN
6912	3402	11	of	of	IN
6912	3402	12	the	the	DT
6912	3402	13	sirup	sirup	NN
6912	3402	14	to	to	TO
6912	3402	15	prevent	prevent	VB
6912	3402	16	the	the	DT
6912	3402	17	custard	custard	NN
6912	3402	18	and	and	CC
6912	3402	19	sirup	sirup	NN
6912	3402	20	from	from	IN
6912	3402	21	mixing	mix	VBG
6912	3402	22	.	.	.
6912	3403	1	The	the	DT
6912	3403	2	caramel	caramel	NN
6912	3403	3	also	also	RB
6912	3403	4	serves	serve	VBZ
6912	3403	5	as	as	IN
6912	3403	6	a	a	DT
6912	3403	7	sauce	sauce	NN
6912	3403	8	for	for	IN
6912	3403	9	the	the	DT
6912	3403	10	custard	custard	NN
6912	3403	11	when	when	WRB
6912	3403	12	served	serve	VBD
6912	3403	13	.	.	.
6912	3404	1	(	(	-LRB-
6912	3404	2	Caramel	Caramel	NNP
6912	3404	3	Sirup	Sirup	NNP
6912	3404	4	may	may	MD
6912	3404	5	be	be	VB
6912	3404	6	prepared	prepare	VBN
6912	3404	7	by	by	IN
6912	3404	8	caramelizing	caramelize	VBG
6912	3404	9	sugar	sugar	NN
6912	3404	10	(	(	-LRB-
6912	3404	11	as	as	IN
6912	3404	12	directed	direct	VBN
6912	3404	13	in	in	IN
6912	3404	14	making	make	VBG
6912	3404	15	_	_	NNP
6912	3404	16	Peanut	Peanut	NNP
6912	3404	17	Candy	Candy	NNP
6912	3404	18	_	_	NNP
6912	3404	19	)	)	-RRB-
6912	3404	20	and	and	CC
6912	3404	21	then	then	RB
6912	3404	22	dissolving	dissolve	VBG
6912	3404	23	the	the	DT
6912	3404	24	caramelized	caramelized	JJ
6912	3404	25	sugar	sugar	NN
6912	3404	26	in	in	IN
6912	3404	27	boiling	boiling	NN
6912	3404	28	water	water	NN
6912	3404	29	.	.	.
6912	3405	1	Use	use	VB
6912	3405	2	equal	equal	JJ
6912	3405	3	quantities	quantity	NNS
6912	3405	4	of	of	IN
6912	3405	5	sugar	sugar	NN
6912	3405	6	and	and	CC
6912	3405	7	water	water	NN
6912	3405	8	.	.	.
6912	3405	9	)	)	-RRB-
6912	3406	1	SOFT	soft	JJ
6912	3406	2	CUSTARD	custard	NN
6912	3406	3	1	1	CD
6912	3406	4	pint	pint	NN
6912	3406	5	milk	milk	NN
6912	3406	6	1/4	1/4	CD
6912	3406	7	cupful	cupful	JJ
6912	3406	8	sugar	sugar	NN
6912	3406	9	2	2	CD
6912	3406	10	eggs	egg	NNS
6912	3406	11	1/8	1/8	CD
6912	3406	12	teaspoonful	teaspoonful	JJ
6912	3406	13	salt	salt	NN
6912	3406	14	1/2	1/2	CD
6912	3406	15	teaspoonful	teaspoonful	JJ
6912	3406	16	vanilla	vanilla	NN
6912	3406	17	Mix	mix	VB
6912	3406	18	the	the	DT
6912	3406	19	materials	material	NNS
6912	3406	20	in	in	IN
6912	3406	21	the	the	DT
6912	3406	22	same	same	JJ
6912	3406	23	way	way	NN
6912	3406	24	as	as	IN
6912	3406	25	for	for	IN
6912	3406	26	steamed	steamed	JJ
6912	3406	27	or	or	CC
6912	3406	28	baked	baked	JJ
6912	3406	29	custard	custard	RB
6912	3406	30	.	.	.
6912	3407	1	Instead	instead	RB
6912	3407	2	of	of	IN
6912	3407	3	pouring	pour	VBG
6912	3407	4	the	the	DT
6912	3407	5	mixture	mixture	NN
6912	3407	6	into	into	IN
6912	3407	7	molds	mold	NNS
6912	3407	8	,	,	,
6912	3407	9	return	return	VB
6912	3407	10	it	-PRON-	PRP
6912	3407	11	to	to	IN
6912	3407	12	the	the	DT
6912	3407	13	double	double	JJ
6912	3407	14	boiler	boiler	NN
6912	3407	15	and	and	CC
6912	3407	16	cook	cook	NN
6912	3407	17	(	(	-LRB-
6912	3407	18	stirring	stir	VBG
6912	3407	19	constantly	constantly	RB
6912	3407	20	)	)	-RRB-
6912	3407	21	until	until	IN
6912	3407	22	it	-PRON-	PRP
6912	3407	23	thickens	thicken	VBZ
6912	3407	24	or	or	CC
6912	3407	25	forms	form	VBZ
6912	3407	26	a	a	DT
6912	3407	27	coating	coating	NN
6912	3407	28	over	over	IN
6912	3407	29	the	the	DT
6912	3407	30	spoon	spoon	NN
6912	3407	31	.	.	.
6912	3408	1	Strain	strain	VB
6912	3408	2	,	,	,
6912	3408	3	cool	cool	UH
6912	3408	4	,	,	,
6912	3408	5	and	and	CC
6912	3408	6	flavor	flavor	NN
6912	3408	7	.	.	.
6912	3409	1	Note	note	VB
6912	3409	2	that	that	IN
6912	3409	3	steamed	steamed	JJ
6912	3409	4	custard	custard	NN
6912	3409	5	is	be	VBZ
6912	3409	6	strained	strain	VBN
6912	3409	7	and	and	CC
6912	3409	8	flavored	flavor	VBN
6912	3409	9	before	before	IN
6912	3409	10	cooking	cooking	NN
6912	3409	11	,	,	,
6912	3409	12	and	and	CC
6912	3409	13	soft	soft	JJ
6912	3409	14	custard	custard	NN
6912	3409	15	,	,	,
6912	3409	16	after	after	IN
6912	3409	17	cooking	cooking	NN
6912	3409	18	.	.	.
6912	3410	1	In	in	IN
6912	3410	2	preparing	prepare	VBG
6912	3410	3	soft	soft	JJ
6912	3410	4	custard	custard	NN
6912	3410	5	,	,	,
6912	3410	6	the	the	DT
6912	3410	7	eggs	egg	NNS
6912	3410	8	may	may	MD
6912	3410	9	be	be	VB
6912	3410	10	separated	separate	VBN
6912	3410	11	and	and	CC
6912	3410	12	the	the	DT
6912	3410	13	yolks	yolk	NNS
6912	3410	14	cooked	cook	VBN
6912	3410	15	with	with	IN
6912	3410	16	the	the	DT
6912	3410	17	milk	milk	NN
6912	3410	18	and	and	CC
6912	3410	19	other	other	JJ
6912	3410	20	ingredients	ingredient	NNS
6912	3410	21	.	.	.
6912	3411	1	The	the	DT
6912	3411	2	whites	white	NNS
6912	3411	3	may	may	MD
6912	3411	4	be	be	VB
6912	3411	5	beaten	beat	VBN
6912	3411	6	stiff	stiff	JJ
6912	3411	7	and	and	CC
6912	3411	8	beaten	beat	VBN
6912	3411	9	into	into	IN
6912	3411	10	the	the	DT
6912	3411	11	hot	hot	JJ
6912	3411	12	mixture	mixture	NN
6912	3411	13	with	with	IN
6912	3411	14	a	a	DT
6912	3411	15	Dover	Dover	NNP
6912	3411	16	egg	egg	NN
6912	3411	17	beater	beater	NN
6912	3411	18	.	.	.
6912	3412	1	Soft	soft	JJ
6912	3412	2	Custard	Custard	NNP
6912	3412	3	may	may	MD
6912	3412	4	be	be	VB
6912	3412	5	used	use	VBN
6912	3412	6	as	as	IN
6912	3412	7	a	a	DT
6912	3412	8	sauce	sauce	NN
6912	3412	9	over	over	IN
6912	3412	10	cooked	cooked	JJ
6912	3412	11	rice	rice	NN
6912	3412	12	,	,	,
6912	3412	13	cake	cake	NN
6912	3412	14	,	,	,
6912	3412	15	bananas	banana	NNS
6912	3412	16	,	,	,
6912	3412	17	peaches	peach	NNS
6912	3412	18	,	,	,
6912	3412	19	and	and	CC
6912	3412	20	other	other	JJ
6912	3412	21	foods	food	NNS
6912	3412	22	.	.	.
6912	3413	1	_	_	NNP
6912	3413	2	To	to	TO
6912	3413	3	Decrease	decrease	VB
6912	3413	4	the	the	DT
6912	3413	5	Eggs	Eggs	NNP
6912	3413	6	in	in	IN
6912	3413	7	Custard	Custard	NNP
6912	3413	8	_	_	NNP
6912	3413	9	When	when	WRB
6912	3413	10	eggs	egg	NNS
6912	3413	11	are	be	VBP
6912	3413	12	expensive	expensive	JJ
6912	3413	13	omit	omit	NN
6912	3413	14	1	1	CD
6912	3413	15	or	or	CC
6912	3413	16	2	2	CD
6912	3413	17	from	from	IN
6912	3413	18	a	a	DT
6912	3413	19	custard	custard	JJ
6912	3413	20	recipe	recipe	NN
6912	3413	21	.	.	.
6912	3414	1	Substitute	substitute	NN
6912	3414	2	1/2	1/2	CD
6912	3414	3	_	_	NNP
6912	3414	4	tablespoonful	tablespoonful	NN
6912	3414	5	of	of	IN
6912	3414	6	corn	corn	NN
6912	3414	7	-	-	HYPH
6912	3414	8	starch	starch	NN
6912	3414	9	for	for	IN
6912	3414	10	each	each	DT
6912	3414	11	omitted	omit	VBN
6912	3414	12	egg	egg	NN
6912	3414	13	.	.	.
6912	3414	14	_	_	NNP
6912	3414	15	For	for	IN
6912	3414	16	methods	method	NNS
6912	3414	17	of	of	IN
6912	3414	18	thickening	thicken	VBG
6912	3414	19	milk	milk	NN
6912	3414	20	with	with	IN
6912	3414	21	both	both	DT
6912	3414	22	eggs	egg	NNS
6912	3414	23	and	and	CC
6912	3414	24	starchy	starchy	JJ
6912	3414	25	materials	material	NNS
6912	3414	26	,	,	,
6912	3414	27	see	see	VB
6912	3414	28	Lessons	Lessons	NNP
6912	3414	29	LIV	LIV	NNP
6912	3414	30	.	.	.
6912	3415	1	QUESTIONS	questions	VB
6912	3415	2	What	what	WP
6912	3415	3	is	be	VBZ
6912	3415	4	the	the	DT
6912	3415	5	purpose	purpose	NN
6912	3415	6	of	of	IN
6912	3415	7	eggs	egg	NNS
6912	3415	8	in	in	IN
6912	3415	9	custard	custard	NN
6912	3415	10	?	?	.
6912	3416	1	Why	why	WRB
6912	3416	2	are	be	VBP
6912	3416	3	eggs	egg	NNS
6912	3416	4	beaten	beat	VBN
6912	3416	5	_	_	NNP
6912	3416	6	slightly	slightly	RB
6912	3416	7	_	_	NNP
6912	3416	8	for	for	IN
6912	3416	9	custards	custard	NNS
6912	3416	10	?	?	.
6912	3417	1	How	how	WRB
6912	3417	2	do	do	VBP
6912	3417	3	Steamed	Steamed	NNP
6912	3417	4	Custards	Custards	NNPS
6912	3417	5	and	and	CC
6912	3417	6	Soft	Soft	NNP
6912	3417	7	Custards	Custards	NNPS
6912	3417	8	differ	differ	VBP
6912	3417	9	in	in	IN
6912	3417	10	method	method	NN
6912	3417	11	of	of	IN
6912	3417	12	cooking	cooking	NN
6912	3417	13	?	?	.
6912	3418	1	What	what	WP
6912	3418	2	are	be	VBP
6912	3418	3	the	the	DT
6912	3418	4	tests	test	NNS
6912	3418	5	for	for	IN
6912	3418	6	sufficient	sufficient	JJ
6912	3418	7	cooking	cooking	NN
6912	3418	8	of	of	IN
6912	3418	9	each	each	DT
6912	3418	10	?	?	.
6912	3419	1	What	what	WP
6912	3419	2	is	be	VBZ
6912	3419	3	the	the	DT
6912	3419	4	purpose	purpose	NN
6912	3419	5	of	of	IN
6912	3419	6	straining	straining	NN
6912	3419	7	custards	custard	NNS
6912	3419	8	?	?	.
6912	3420	1	Why	why	WRB
6912	3420	2	is	be	VBZ
6912	3420	3	Steamed	Steamed	NNP
6912	3420	4	Custard	Custard	NNP
6912	3420	5	strained	strain	VBD
6912	3420	6	and	and	CC
6912	3420	7	flavored	flavor	VBN
6912	3420	8	before	before	IN
6912	3420	9	cooking	cooking	NN
6912	3420	10	,	,	,
6912	3420	11	and	and	CC
6912	3420	12	Soft	Soft	NNP
6912	3420	13	Custard	Custard	NNP
6912	3420	14	,	,	,
6912	3420	15	after	after	IN
6912	3420	16	cooking	cooking	NN
6912	3420	17	?	?	.
6912	3421	1	In	in	IN
6912	3421	2	what	what	WDT
6912	3421	3	condition	condition	NN
6912	3421	4	is	be	VBZ
6912	3421	5	the	the	DT
6912	3421	6	egg	egg	NN
6912	3421	7	when	when	WRB
6912	3421	8	a	a	DT
6912	3421	9	custard	custard	NN
6912	3421	10	is	be	VBZ
6912	3421	11	curdled	curdle	VBN
6912	3421	12	?	?	.
6912	3422	1	How	how	WRB
6912	3422	2	can	can	MD
6912	3422	3	a	a	DT
6912	3422	4	curdled	curdle	VBN
6912	3422	5	custard	custard	NN
6912	3422	6	be	be	VB
6912	3422	7	made	make	VBN
6912	3422	8	smooth	smooth	JJ
6912	3422	9	?	?	.
6912	3423	1	LESSON	LESSON	NNP
6912	3423	2	LII	LII	NNP
6912	3423	3	MILK	milk	NN
6912	3423	4	THICKENED	thickened	NN
6912	3423	5	WITH	with	IN
6912	3423	6	EGG	egg	NN
6912	3423	7	(	(	-LRB-
6912	3423	8	B	B	NNP
6912	3423	9	)	)	-RRB-
6912	3423	10	FLOATING	float	VBG
6912	3423	11	ISLAND	ISLAND	NNP
6912	3423	12	_	_	NNP
6912	3423	13	Custard	Custard	NNP
6912	3423	14	_	_	NNP
6912	3423	15	1	1	CD
6912	3423	16	pint	pint	NN
6912	3423	17	milk	milk	NN
6912	3423	18	3	3	CD
6912	3423	19	egg	egg	NN
6912	3423	20	yolks	yolk	NNS
6912	3423	21	1/4	1/4	CD
6912	3423	22	cupful	cupful	JJ
6912	3423	23	sugar	sugar	NN
6912	3423	24	1/8	1/8	CD
6912	3423	25	teaspoonful	teaspoonful	JJ
6912	3423	26	salt	salt	NN
6912	3423	27	1/2	1/2	CD
6912	3423	28	teaspoonful	teaspoonful	JJ
6912	3423	29	vanilla	vanilla	NN
6912	3423	30	_	_	NNP
6912	3423	31	Meringue	Meringue	NNP
6912	3423	32	_	_	NNP
6912	3423	33	3	3	CD
6912	3423	34	egg	egg	NN
6912	3423	35	whites	white	NNS
6912	3423	36	3	3	CD
6912	3423	37	tablespoonfuls	tablespoonful	NNS
6912	3423	38	powdered	powder	VBN
6912	3423	39	sugar	sugar	NN
6912	3423	40	The	the	DT
6912	3423	41	custard	custard	NN
6912	3423	42	may	may	MD
6912	3423	43	be	be	VB
6912	3423	44	made	make	VBN
6912	3423	45	thicker	thick	JJR
6912	3423	46	by	by	IN
6912	3423	47	using	use	VBG
6912	3423	48	4	4	CD
6912	3423	49	(	(	-LRB-
6912	3423	50	instead	instead	RB
6912	3423	51	of	of	IN
6912	3423	52	3	3	CD
6912	3423	53	)	)	-RRB-
6912	3423	54	eggs	egg	NNS
6912	3423	55	.	.	.
6912	3424	1	Prepare	prepare	VB
6912	3424	2	the	the	DT
6912	3424	3	custard	custard	NN
6912	3424	4	as	as	IN
6912	3424	5	Soft	Soft	NNP
6912	3424	6	Custard	Custard	NNP
6912	3424	7	.	.	.
6912	3425	1	Prepare	prepare	VB
6912	3425	2	the	the	DT
6912	3425	3	Meringue	Meringue	NNP
6912	3425	4	by	by	IN
6912	3425	5	beating	beat	VBG
6912	3425	6	the	the	DT
6912	3425	7	whites	white	NNS
6912	3425	8	of	of	IN
6912	3425	9	eggs	egg	NNS
6912	3425	10	stiff	stiff	JJ
6912	3425	11	and	and	CC
6912	3425	12	then	then	RB
6912	3425	13	adding	add	VBG
6912	3425	14	I	-PRON-	PRP
6912	3425	15	tablespoonful	tablespoonful	JJ
6912	3425	16	of	of	IN
6912	3425	17	sugar	sugar	NN
6912	3425	18	for	for	IN
6912	3425	19	each	each	DT
6912	3425	20	white	white	NN
6912	3425	21	of	of	IN
6912	3425	22	egg	egg	NN
6912	3425	23	.	.	.
6912	3426	1	Drop	drop	VB
6912	3426	2	the	the	DT
6912	3426	3	Meringue	Meringue	NNP
6912	3426	4	by	by	IN
6912	3426	5	spoonfuls	spoonful	NNS
6912	3426	6	on	on	IN
6912	3426	7	the	the	DT
6912	3426	8	custard	custard	NN
6912	3426	9	.	.	.
6912	3427	1	If	if	IN
6912	3427	2	desired	desire	VBN
6912	3427	3	,	,	,
6912	3427	4	garnish	garnish	VB
6912	3427	5	the	the	DT
6912	3427	6	Meringue	Meringue	NNP
6912	3427	7	by	by	IN
6912	3427	8	bits	bit	NNS
6912	3427	9	of	of	IN
6912	3427	10	jelly	jelly	NNP
6912	3427	11	or	or	CC
6912	3427	12	colored	colored	JJ
6912	3427	13	gelatine	gelatine	NN
6912	3427	14	.	.	.
6912	3428	1	From	from	IN
6912	3428	2	the	the	DT
6912	3428	3	results	result	NNS
6912	3428	4	of	of	IN
6912	3428	5	Experiment	Experiment	NNP
6912	3428	6	42	42	CD
6912	3428	7	,	,	,
6912	3428	8	which	which	WDT
6912	3428	9	egg	egg	NN
6912	3428	10	beater	beater	NN
6912	3428	11	do	do	VBP
6912	3428	12	you	-PRON-	PRP
6912	3428	13	consider	consider	VB
6912	3428	14	most	most	RBS
6912	3428	15	advisable	advisable	JJ
6912	3428	16	for	for	IN
6912	3428	17	preparing	prepare	VBG
6912	3428	18	Meringue	Meringue	NNP
6912	3428	19	?	?	.
6912	3429	1	If	if	IN
6912	3429	2	desired	desire	VBN
6912	3429	3	,	,	,
6912	3429	4	the	the	DT
6912	3429	5	Meringue	Meringue	NNP
6912	3429	6	may	may	MD
6912	3429	7	be	be	VB
6912	3429	8	cooked	cook	VBN
6912	3429	9	.	.	.
6912	3430	1	This	this	DT
6912	3430	2	may	may	MD
6912	3430	3	be	be	VB
6912	3430	4	accomplished	accomplish	VBN
6912	3430	5	in	in	IN
6912	3430	6	several	several	JJ
6912	3430	7	ways	way	NNS
6912	3430	8	:	:	:
6912	3430	9	(	(	-LRB-
6912	3430	10	_	_	NNP
6912	3430	11	a	a	DT
6912	3430	12	_	_	NNP
6912	3430	13	)	)	-RRB-
6912	3430	14	place	place	VB
6912	3430	15	it	-PRON-	PRP
6912	3430	16	on	on	IN
6912	3430	17	the	the	DT
6912	3430	18	_	_	NNP
6912	3430	19	hot	hot	JJ
6912	3430	20	_	_	NNP
6912	3430	21	custard	custard	NN
6912	3430	22	at	at	IN
6912	3430	23	once	once	RB
6912	3430	24	after	after	IN
6912	3430	25	preparing	prepare	VBG
6912	3430	26	the	the	DT
6912	3430	27	custard	custard	NN
6912	3430	28	,	,	,
6912	3430	29	(	(	-LRB-
6912	3430	30	_	_	NNP
6912	3430	31	b	b	NNP
6912	3430	32	_	_	NNP
6912	3430	33	)	)	-RRB-
6912	3430	34	Steam	steam	VB
6912	3430	35	it	-PRON-	PRP
6912	3430	36	by	by	IN
6912	3430	37	dropping	drop	VBG
6912	3430	38	it	-PRON-	PRP
6912	3430	39	by	by	IN
6912	3430	40	spoonfuls	spoonful	NNS
6912	3430	41	on	on	IN
6912	3430	42	the	the	DT
6912	3430	43	hot	hot	JJ
6912	3430	44	milk	milk	NN
6912	3430	45	before	before	IN
6912	3430	46	preparing	prepare	VBG
6912	3430	47	the	the	DT
6912	3430	48	custard	custard	NN
6912	3430	49	.	.	.
6912	3431	1	Cover	cover	NN
6912	3431	2	,	,	,
6912	3431	3	and	and	CC
6912	3431	4	let	let	VB
6912	3431	5	the	the	DT
6912	3431	6	egg	egg	NNP
6912	3431	7	white	white	NNP
6912	3431	8	cook	cook	NN
6912	3431	9	for	for	IN
6912	3431	10	about	about	RB
6912	3431	11	2	2	CD
6912	3431	12	minutes	minute	NNS
6912	3431	13	,	,	,
6912	3431	14	then	then	RB
6912	3431	15	remove	remove	VB
6912	3431	16	from	from	IN
6912	3431	17	the	the	DT
6912	3431	18	milk	milk	NN
6912	3431	19	and	and	CC
6912	3431	20	proceed	proceed	VBP
6912	3431	21	to	to	TO
6912	3431	22	thicken	thicken	VB
6912	3431	23	the	the	DT
6912	3431	24	milk	milk	NN
6912	3431	25	with	with	IN
6912	3431	26	the	the	DT
6912	3431	27	egg	egg	NNP
6912	3431	28	yolks	yolk	NNS
6912	3431	29	,	,	,
6912	3431	30	(	(	-LRB-
6912	3431	31	_	_	NNP
6912	3431	32	c	c	NNP
6912	3431	33	_	_	NNP
6912	3431	34	)	)	-RRB-
6912	3431	35	Drop	drop	VB
6912	3431	36	the	the	DT
6912	3431	37	uncooked	uncooked	JJ
6912	3431	38	Meringue	Meringue	NNP
6912	3431	39	on	on	IN
6912	3431	40	the	the	DT
6912	3431	41	cooked	cooked	JJ
6912	3431	42	custard	custard	NN
6912	3431	43	as	as	IN
6912	3431	44	directed	direct	VBN
6912	3431	45	above	above	RB
6912	3431	46	,	,	,
6912	3431	47	then	then	RB
6912	3431	48	cook	cook	VB
6912	3431	49	and	and	CC
6912	3431	50	brown	brown	VB
6912	3431	51	it	-PRON-	PRP
6912	3431	52	slightly	slightly	RB
6912	3431	53	by	by	IN
6912	3431	54	placing	place	VBG
6912	3431	55	the	the	DT
6912	3431	56	custard	custard	NN
6912	3431	57	in	in	IN
6912	3431	58	the	the	DT
6912	3431	59	broiling	broiling	NN
6912	3431	60	oven	oven	NN
6912	3431	61	or	or	CC
6912	3431	62	in	in	IN
6912	3431	63	the	the	DT
6912	3431	64	top	top	NN
6912	3431	65	of	of	IN
6912	3431	66	a	a	DT
6912	3431	67	hot	hot	JJ
6912	3431	68	baking	baking	NN
6912	3431	69	oven	oven	NN
6912	3431	70	.	.	.
6912	3432	1	QUESTIONS	QUESTIONS	NNP
6912	3432	2	In	in	IN
6912	3432	3	making	make	VBG
6912	3432	4	custards	custard	NNS
6912	3432	5	,	,	,
6912	3432	6	why	why	WRB
6912	3432	7	should	should	MD
6912	3432	8	the	the	DT
6912	3432	9	hot	hot	JJ
6912	3432	10	milk	milk	NN
6912	3432	11	be	be	VB
6912	3432	12	added	add	VBN
6912	3432	13	to	to	IN
6912	3432	14	the	the	DT
6912	3432	15	eggs	egg	NNS
6912	3432	16	,	,	,
6912	3432	17	instead	instead	RB
6912	3432	18	of	of	IN
6912	3432	19	the	the	DT
6912	3432	20	eggs	egg	NNS
6912	3432	21	to	to	IN
6912	3432	22	the	the	DT
6912	3432	23	hot	hot	JJ
6912	3432	24	milk	milk	NN
6912	3432	25	?	?	.
6912	3433	1	How	how	WRB
6912	3433	2	does	do	VBZ
6912	3433	3	Floating	float	VBG
6912	3433	4	Island	Island	NNP
6912	3433	5	differ	differ	VB
6912	3433	6	from	from	IN
6912	3433	7	Soft	Soft	NNP
6912	3433	8	Custard	Custard	NNP
6912	3433	9	?	?	.
6912	3434	1	What	what	WP
6912	3434	2	is	be	VBZ
6912	3434	3	Meringue	Meringue	NNP
6912	3434	4	?	?	.
6912	3435	1	Compare	compare	VB
6912	3435	2	Floating	float	VBG
6912	3435	3	Island	Island	NNP
6912	3435	4	made	make	VBD
6912	3435	5	with	with	IN
6912	3435	6	three	three	CD
6912	3435	7	eggs	egg	NNS
6912	3435	8	to	to	IN
6912	3435	9	that	that	DT
6912	3435	10	made	make	VBN
6912	3435	11	with	with	IN
6912	3435	12	four	four	CD
6912	3435	13	eggs	egg	NNS
6912	3435	14	.	.	.
6912	3436	1	How	how	WRB
6912	3436	2	does	do	VBZ
6912	3436	3	it	-PRON-	PRP
6912	3436	4	differ	differ	VB
6912	3436	5	in	in	IN
6912	3436	6	thickness	thickness	NN
6912	3436	7	,	,	,
6912	3436	8	color	color	NN
6912	3436	9	,	,	,
6912	3436	10	and	and	CC
6912	3436	11	cost	cost	VBN
6912	3436	12	?	?	.
6912	3437	1	LESSON	LESSON	NNP
6912	3437	2	LIII	LIII	NNP
6912	3437	3	MILK	milk	NN
6912	3437	4	THICKENED	thickened	NN
6912	3437	5	WITH	with	IN
6912	3437	6	EGG	EGG	NNP
6912	3437	7	(	(	-LRB-
6912	3437	8	C	C	NNP
6912	3437	9	)	)	-RRB-
6912	3437	10	APRICOT	APRICOT	NNP
6912	3437	11	DAINTY	DAINTY	NNP
6912	3437	12	1	1	CD
6912	3437	13	cupful	cupful	JJ
6912	3437	14	dried	dry	VBN
6912	3437	15	apricots	apricot	NNS
6912	3437	16	1/3	1/3	CD
6912	3437	17	cupful	cupful	JJ
6912	3437	18	powdered	powder	VBN
6912	3437	19	sugar	sugar	NN
6912	3437	20	3	3	CD
6912	3437	21	egg	egg	NN
6912	3437	22	whites	white	NNS
6912	3437	23	Wash	wash	VB
6912	3437	24	and	and	CC
6912	3437	25	soak	soak	VB
6912	3437	26	the	the	DT
6912	3437	27	apricots	apricot	NNS
6912	3437	28	.	.	.
6912	3438	1	Steam	steam	NN
6912	3438	2	until	until	IN
6912	3438	3	soft	soft	JJ
6912	3438	4	.	.	.
6912	3439	1	Mash	mash	VB
6912	3439	2	the	the	DT
6912	3439	3	apricots	apricot	NNS
6912	3439	4	,	,	,
6912	3439	5	or	or	CC
6912	3439	6	press	press	NN
6912	3439	7	through	through	IN
6912	3439	8	a	a	DT
6912	3439	9	coarse	coarse	JJ
6912	3439	10	strainer	strainer	NN
6912	3439	11	or	or	CC
6912	3439	12	colander	colander	NN
6912	3439	13	;	;	:
6912	3439	14	add	add	VB
6912	3439	15	the	the	DT
6912	3439	16	sugar	sugar	NN
6912	3439	17	.	.	.
6912	3440	1	Beat	beat	VB
6912	3440	2	the	the	DT
6912	3440	3	whites	white	NNS
6912	3440	4	of	of	IN
6912	3440	5	eggs	egg	NNS
6912	3440	6	until	until	IN
6912	3440	7	very	very	RB
6912	3440	8	stiff	stiff	JJ
6912	3440	9	;	;	:
6912	3440	10	fold	fold	VB
6912	3440	11	them	-PRON-	PRP
6912	3440	12	into	into	IN
6912	3440	13	the	the	DT
6912	3440	14	apricots	apricot	NNS
6912	3440	15	and	and	CC
6912	3440	16	sugar	sugar	NN
6912	3440	17	mixture	mixture	NN
6912	3440	18	.	.	.
6912	3441	1	Chill	chill	VB
6912	3441	2	and	and	CC
6912	3441	3	serve	serve	VB
6912	3441	4	with	with	IN
6912	3441	5	Custard	Custard	NNP
6912	3441	6	Sauce	Sauce	NNP
6912	3441	7	.	.	.
6912	3442	1	Dried	Dried	NNP
6912	3442	2	_	_	NNP
6912	3442	3	prunes	prune	NNS
6912	3442	4	_	_	NNP
6912	3442	5	may	may	MD
6912	3442	6	be	be	VB
6912	3442	7	substituted	substitute	VBN
6912	3442	8	for	for	IN
6912	3442	9	apricots	apricot	NNS
6912	3442	10	,	,	,
6912	3442	11	using	use	VBG
6912	3442	12	less	less	JJR
6912	3442	13	sugar	sugar	NN
6912	3442	14	and	and	CC
6912	3442	15	adding	add	VBG
6912	3442	16	a	a	DT
6912	3442	17	little	little	JJ
6912	3442	18	lemon	lemon	NN
6912	3442	19	juice	juice	NN
6912	3442	20	.	.	.
6912	3443	1	If	if	IN
6912	3443	2	it	-PRON-	PRP
6912	3443	3	is	be	VBZ
6912	3443	4	desired	desire	VBN
6912	3443	5	to	to	TO
6912	3443	6	make	make	VB
6912	3443	7	Apricot	Apricot	NNP
6912	3443	8	Dainty	Dainty	NNP
6912	3443	9	some	some	DT
6912	3443	10	time	time	NN
6912	3443	11	before	before	IN
6912	3443	12	serving	serve	VBG
6912	3443	13	,	,	,
6912	3443	14	it	-PRON-	PRP
6912	3443	15	should	should	MD
6912	3443	16	be	be	VB
6912	3443	17	stiffened	stiffen	VBN
6912	3443	18	with	with	IN
6912	3443	19	gelatine	gelatine	NN
6912	3443	20	.	.	.
6912	3444	1	To	to	TO
6912	3444	2	do	do	VB
6912	3444	3	this	this	DT
6912	3444	4	,	,	,
6912	3444	5	mix	mix	VB
6912	3444	6	1/2	1/2	CD
6912	3444	7	tablespoonful	tablespoonful	NN
6912	3444	8	of	of	IN
6912	3444	9	granulated	granulate	VBN
6912	3444	10	or	or	CC
6912	3444	11	powdered	powder	VBN
6912	3444	12	gelatine	gelatine	NN
6912	3444	13	with	with	IN
6912	3444	14	2	2	CD
6912	3444	15	tablespoonfuls	tablespoonful	NNS
6912	3444	16	of	of	IN
6912	3444	17	cold	cold	JJ
6912	3444	18	water	water	NN
6912	3444	19	.	.	.
6912	3445	1	Add	add	VB
6912	3445	2	the	the	DT
6912	3445	3	gelatine	gelatine	NN
6912	3445	4	mixture	mixture	NN
6912	3445	5	to	to	IN
6912	3445	6	the	the	DT
6912	3445	7	hot	hot	JJ
6912	3445	8	mashed	mashed	JJ
6912	3445	9	or	or	CC
6912	3445	10	strained	strain	VBN
6912	3445	11	apricots	apricot	NNS
6912	3445	12	,	,	,
6912	3445	13	stir	stir	VB
6912	3445	14	until	until	IN
6912	3445	15	the	the	DT
6912	3445	16	gelatine	gelatine	NN
6912	3445	17	is	be	VBZ
6912	3445	18	dissolved	dissolve	VBN
6912	3445	19	,	,	,
6912	3445	20	then	then	RB
6912	3445	21	proceed	proceed	VB
6912	3445	22	to	to	TO
6912	3445	23	add	add	VB
6912	3445	24	the	the	DT
6912	3445	25	sugar	sugar	NN
6912	3445	26	and	and	CC
6912	3445	27	egg	egg	NN
6912	3445	28	white	white	JJ
6912	3445	29	as	as	IN
6912	3445	30	directed	direct	VBN
6912	3445	31	above	above	RB
6912	3445	32	.	.	.
6912	3446	1	CUSTARD	CUSTARD	NNP
6912	3446	2	SAUCE	SAUCE	NNP
6912	3446	3	Use	use	VBP
6912	3446	4	the	the	DT
6912	3446	5	recipe	recipe	NN
6912	3446	6	for	for	IN
6912	3446	7	Soft	Soft	NNP
6912	3446	8	Custard	Custard	NNP
6912	3446	9	for	for	IN
6912	3446	10	Custard	Custard	NNP
6912	3446	11	Sauce	Sauce	NNP
6912	3446	12	,	,	,
6912	3446	13	substituting	substitute	VBG
6912	3446	14	3	3	CD
6912	3446	15	yolks	yolk	NNS
6912	3446	16	for	for	IN
6912	3446	17	2	2	CD
6912	3446	18	whole	whole	JJ
6912	3446	19	eggs	egg	NNS
6912	3446	20	.	.	.
6912	3447	1	QUESTIONS	QUESTIONS	NNP
6912	3447	2	Why	why	WRB
6912	3447	3	is	be	VBZ
6912	3447	4	it	-PRON-	PRP
6912	3447	5	desirable	desirable	JJ
6912	3447	6	to	to	TO
6912	3447	7	steam	steam	VB
6912	3447	8	the	the	DT
6912	3447	9	fruit	fruit	NN
6912	3447	10	rather	rather	RB
6912	3447	11	than	than	IN
6912	3447	12	cook	cook	VB
6912	3447	13	it	-PRON-	PRP
6912	3447	14	in	in	IN
6912	3447	15	water	water	NN
6912	3447	16	for	for	IN
6912	3447	17	this	this	DT
6912	3447	18	dessert	dessert	NN
6912	3447	19	?	?	.
6912	3448	1	Compare	compare	VB
6912	3448	2	the	the	DT
6912	3448	3	custard	custard	NN
6912	3448	4	made	make	VBN
6912	3448	5	with	with	IN
6912	3448	6	the	the	DT
6912	3448	7	entire	entire	JJ
6912	3448	8	egg	egg	NN
6912	3448	9	to	to	IN
6912	3448	10	that	that	DT
6912	3448	11	made	make	VBN
6912	3448	12	with	with	IN
6912	3448	13	the	the	DT
6912	3448	14	egg	egg	NNP
6912	3448	15	yolk	yolk	NNP
6912	3448	16	.	.	.
6912	3449	1	What	what	WP
6912	3449	2	is	be	VBZ
6912	3449	3	the	the	DT
6912	3449	4	difference	difference	NN
6912	3449	5	in	in	IN
6912	3449	6	thickness	thickness	NN
6912	3449	7	and	and	CC
6912	3449	8	color	color	NN
6912	3449	9	?	?	.
6912	3450	1	How	how	WRB
6912	3450	2	many	many	JJ
6912	3450	3	egg	egg	NN
6912	3450	4	yolks	yolk	NNS
6912	3450	5	are	be	VBP
6912	3450	6	equivalent	equivalent	JJ
6912	3450	7	to	to	IN
6912	3450	8	two	two	CD
6912	3450	9	whole	whole	JJ
6912	3450	10	eggs	egg	NNS
6912	3450	11	in	in	IN
6912	3450	12	thickening	thickening	NN
6912	3450	13	?	?	.
6912	3451	1	LESSON	lesson	JJ
6912	3451	2	LIV	LIV	NNP
6912	3451	3	MILK	milk	NN
6912	3451	4	THICKENED	thickened	NN
6912	3451	5	WITH	with	IN
6912	3451	6	EGG	EGG	NNP
6912	3451	7	AND	and	CC
6912	3451	8	STARCHY	STARCHY	NNP
6912	3451	9	MATERIALS	material	NNS
6912	3451	10	(	(	-LRB-
6912	3451	11	A	a	NN
6912	3451	12	)	)	-RRB-
6912	3451	13	EGG	EGG	NNP
6912	3451	14	AND	and	CC
6912	3451	15	STARCH.--How	STARCH.--How	.
6912	3451	16	long	long	RB
6912	3451	17	is	be	VBZ
6912	3451	18	it	-PRON-	PRP
6912	3451	19	necessary	necessary	JJ
6912	3451	20	to	to	TO
6912	3451	21	cook	cook	VB
6912	3451	22	milk	milk	NN
6912	3451	23	-	-	HYPH
6912	3451	24	and	and	CC
6912	3451	25	-	-	HYPH
6912	3451	26	starch	starch	NN
6912	3451	27	mixtures	mixture	NNS
6912	3451	28	so	so	IN
6912	3451	29	that	that	IN
6912	3451	30	the	the	DT
6912	3451	31	starch	starch	NN
6912	3451	32	will	will	MD
6912	3451	33	be	be	VB
6912	3451	34	cooked	cook	VBN
6912	3451	35	thoroughly	thoroughly	RB
6912	3451	36	(	(	-LRB-
6912	3451	37	see	see	VB
6912	3451	38	_	_	NNP
6912	3451	39	Blanc	Blanc	NNP
6912	3451	40	Mange	Mange	NNP
6912	3451	41	_	_	NNP
6912	3451	42	)	)	-RRB-
6912	3451	43	?	?	.
6912	3452	1	How	how	WRB
6912	3452	2	long	long	RB
6912	3452	3	does	do	VBZ
6912	3452	4	it	-PRON-	PRP
6912	3452	5	take	take	VB
6912	3452	6	to	to	TO
6912	3452	7	cook	cook	VB
6912	3452	8	eggs	egg	NNS
6912	3452	9	when	when	WRB
6912	3452	10	used	use	VBN
6912	3452	11	for	for	IN
6912	3452	12	thickening	thickening	NN
6912	3452	13	?	?	.
6912	3453	1	Are	be	VBP
6912	3453	2	eggs	egg	NNS
6912	3453	3	used	use	VBN
6912	3453	4	for	for	IN
6912	3453	5	thickening	thicken	VBG
6912	3453	6	harmed	harm	VBN
6912	3453	7	by	by	IN
6912	3453	8	long	long	JJ
6912	3453	9	cooking	cooking	NN
6912	3453	10	?	?	.
6912	3454	1	Explain	explain	VB
6912	3454	2	your	-PRON-	PRP$
6912	3454	3	answer	answer	NN
6912	3454	4	.	.	.
6912	3455	1	If	if	IN
6912	3455	2	both	both	DT
6912	3455	3	starch	starch	NN
6912	3455	4	and	and	CC
6912	3455	5	egg	egg	NN
6912	3455	6	are	be	VBP
6912	3455	7	used	use	VBN
6912	3455	8	for	for	IN
6912	3455	9	thickening	thicken	VBG
6912	3455	10	a	a	DT
6912	3455	11	mixture	mixture	NN
6912	3455	12	,	,	,
6912	3455	13	devise	devise	VB
6912	3455	14	a	a	DT
6912	3455	15	way	way	NN
6912	3455	16	whereby	whereby	WRB
6912	3455	17	the	the	DT
6912	3455	18	starch	starch	NN
6912	3455	19	can	can	MD
6912	3455	20	be	be	VB
6912	3455	21	cooked	cook	VBN
6912	3455	22	thoroughly	thoroughly	RB
6912	3455	23	,	,	,
6912	3455	24	and	and	CC
6912	3455	25	the	the	DT
6912	3455	26	egg	egg	NN
6912	3455	27	can	can	MD
6912	3455	28	be	be	VB
6912	3455	29	cooked	cook	VBN
6912	3455	30	without	without	IN
6912	3455	31	curdling	curdling	NN
6912	3455	32	.	.	.
6912	3456	1	BUTTERSCOTCH	BUTTERSCOTCH	NNP
6912	3456	2	TAPIOCA	TAPIOCA	NNP
6912	3456	3	1	1	CD
6912	3456	4	pint	pint	NN
6912	3456	5	milk	milk	NN
6912	3456	6	1/8	1/8	CD
6912	3456	7	to	to	TO
6912	3456	8	1/4	1/4	CD
6912	3456	9	cupful	cupful	JJ
6912	3456	10	granulated	granulate	VBN
6912	3456	11	tapioca	tapioca	NNS
6912	3456	12	1/2	1/2	CD
6912	3456	13	cupful	cupful	JJ
6912	3456	14	dark	dark	JJ
6912	3456	15	brown	brown	JJ
6912	3456	16	sugar	sugar	NN
6912	3456	17	1/2	1/2	CD
6912	3456	18	teaspoonful	teaspoonful	JJ
6912	3456	19	salt	salt	NN
6912	3456	20	1	1	CD
6912	3456	21	egg	egg	NN
6912	3456	22	1/2	1/2	CD
6912	3456	23	teaspoonful	teaspoonful	JJ
6912	3456	24	vanilla	vanilla	NN
6912	3456	25	1/2	1/2	CD
6912	3456	26	to	to	IN
6912	3456	27	1	1	CD
6912	3456	28	tablespoonful	tablespoonful	JJ
6912	3456	29	butter	butter	NN
6912	3456	30	Scald	Scald	NNP
6912	3456	31	the	the	DT
6912	3456	32	milk	milk	NN
6912	3456	33	,	,	,
6912	3456	34	add	add	VB
6912	3456	35	the	the	DT
6912	3456	36	tapioca	tapioca	NN
6912	3456	37	,	,	,
6912	3456	38	and	and	CC
6912	3456	39	cook	cook	VB
6912	3456	40	the	the	DT
6912	3456	41	mixture	mixture	NN
6912	3456	42	over	over	IN
6912	3456	43	hot	hot	JJ
6912	3456	44	water	water	NN
6912	3456	45	until	until	IN
6912	3456	46	the	the	DT
6912	3456	47	tapioca	tapioca	NN
6912	3456	48	is	be	VBZ
6912	3456	49	transparent	transparent	JJ
6912	3456	50	(	(	-LRB-
6912	3456	51	see	see	VB
6912	3456	52	_	_	NNP
6912	3456	53	Apple	Apple	NNP
6912	3456	54	Tapioca	Tapioca	NNP
6912	3456	55	_	_	NNP
6912	3456	56	,	,	,
6912	3456	57	above	above	RB
6912	3456	58	)	)	-RRB-
6912	3456	59	.	.	.
6912	3457	1	Mix	mix	VB
6912	3457	2	the	the	DT
6912	3457	3	sugar	sugar	NN
6912	3457	4	,	,	,
6912	3457	5	salt	salt	NN
6912	3457	6	,	,	,
6912	3457	7	and	and	CC
6912	3457	8	egg	egg	NN
6912	3457	9	.	.	.
6912	3458	1	Add	add	VB
6912	3458	2	a	a	DT
6912	3458	3	portion	portion	NN
6912	3458	4	of	of	IN
6912	3458	5	the	the	DT
6912	3458	6	hot	hot	JJ
6912	3458	7	tapioca	tapioca	NN
6912	3458	8	mixture	mixture	NN
6912	3458	9	to	to	IN
6912	3458	10	the	the	DT
6912	3458	11	egg	egg	NN
6912	3458	12	mixture	mixture	NN
6912	3458	13	.	.	.
6912	3459	1	Mix	mix	VB
6912	3459	2	thoroughly	thoroughly	RB
6912	3459	3	,	,	,
6912	3459	4	then	then	RB
6912	3459	5	return	return	VB
6912	3459	6	the	the	DT
6912	3459	7	mixture	mixture	NN
6912	3459	8	to	to	IN
6912	3459	9	the	the	DT
6912	3459	10	double	double	JJ
6912	3459	11	boiler	boiler	NN
6912	3459	12	.	.	.
6912	3460	1	Stir	stir	VB
6912	3460	2	and	and	CC
6912	3460	3	cook	cook	VB
6912	3460	4	until	until	IN
6912	3460	5	the	the	DT
6912	3460	6	egg	egg	NN
6912	3460	7	thickens	thicken	NNS
6912	3460	8	.	.	.
6912	3461	1	Add	add	VB
6912	3461	2	the	the	DT
6912	3461	3	vanilla	vanilla	NN
6912	3461	4	and	and	CC
6912	3461	5	butter	butter	NN
6912	3461	6	and	and	CC
6912	3461	7	turn	turn	VB
6912	3461	8	into	into	IN
6912	3461	9	dishes	dish	NNS
6912	3461	10	for	for	IN
6912	3461	11	serving	serve	VBG
6912	3461	12	.	.	.
6912	3462	1	Cool	cool	UH
6912	3462	2	.	.	.
6912	3463	1	Serve	serve	VB
6912	3463	2	with	with	IN
6912	3463	3	plain	plain	JJ
6912	3463	4	or	or	CC
6912	3463	5	whipped	whip	VBN
6912	3463	6	cream	cream	NN
6912	3463	7	.	.	.
6912	3464	1	The	the	DT
6912	3464	2	quantity	quantity	NN
6912	3464	3	of	of	IN
6912	3464	4	tapioca	tapioca	NN
6912	3464	5	determines	determine	VBZ
6912	3464	6	the	the	DT
6912	3464	7	stiffness	stiffness	NN
6912	3464	8	of	of	IN
6912	3464	9	the	the	DT
6912	3464	10	dessert	dessert	NN
6912	3464	11	.	.	.
6912	3465	1	If	if	IN
6912	3465	2	a	a	DT
6912	3465	3	very	very	RB
6912	3465	4	soft	soft	JJ
6912	3465	5	consistency	consistency	NN
6912	3465	6	is	be	VBZ
6912	3465	7	desired	desire	VBN
6912	3465	8	,	,	,
6912	3465	9	use	use	VB
6912	3465	10	the	the	DT
6912	3465	11	smaller	small	JJR
6912	3465	12	quantity	quantity	NN
6912	3465	13	of	of	IN
6912	3465	14	tapioca	tapioca	NN
6912	3465	15	.	.	.
6912	3466	1	Chopped	chop	VBN
6912	3466	2	nuts	nut	NNS
6912	3466	3	may	may	MD
6912	3466	4	be	be	VB
6912	3466	5	added	add	VBN
6912	3466	6	to	to	IN
6912	3466	7	the	the	DT
6912	3466	8	dessert	dessert	NN
6912	3466	9	just	just	RB
6912	3466	10	before	before	IN
6912	3466	11	turning	turn	VBG
6912	3466	12	into	into	IN
6912	3466	13	the	the	DT
6912	3466	14	serving	serve	VBG
6912	3466	15	dishes	dish	NNS
6912	3466	16	.	.	.
6912	3467	1	For	for	IN
6912	3467	2	economy	economy	NN
6912	3467	3	,	,	,
6912	3467	4	the	the	DT
6912	3467	5	egg	egg	NN
6912	3467	6	and	and	CC
6912	3467	7	butter	butter	NN
6912	3467	8	may	may	MD
6912	3467	9	be	be	VB
6912	3467	10	omitted	omit	VBN
6912	3467	11	.	.	.
6912	3468	1	If	if	IN
6912	3468	2	the	the	DT
6912	3468	3	egg	egg	NN
6912	3468	4	is	be	VBZ
6912	3468	5	omitted	omit	VBN
6912	3468	6	,	,	,
6912	3468	7	the	the	DT
6912	3468	8	greater	great	JJR
6912	3468	9	quantity	quantity	NN
6912	3468	10	of	of	IN
6912	3468	11	tapioca	tapioca	NN
6912	3468	12	should	should	MD
6912	3468	13	be	be	VB
6912	3468	14	used	use	VBN
6912	3468	15	.	.	.
6912	3469	1	CREAM	cream	NN
6912	3469	2	OF	of	IN
6912	3469	3	POTATO	POTATO	NNP
6912	3469	4	SOUP	SOUP	NNP
6912	3469	5	3	3	CD
6912	3469	6	potatoes	potato	NNS
6912	3469	7	2	2	CD
6912	3469	8	1/2	1/2	CD
6912	3469	9	cupfuls	cupful	NNS
6912	3469	10	milk	milk	NN
6912	3469	11	2	2	CD
6912	3469	12	egg	egg	NN
6912	3469	13	yolks	yolk	NNS
6912	3469	14	or	or	CC
6912	3469	15	1	1	CD
6912	3469	16	egg	egg	NN
6912	3469	17	1	1	CD
6912	3469	18	1/2	1/2	CD
6912	3469	19	teaspoonfuls	teaspoonful	NNS
6912	3469	20	salt	salt	NN
6912	3469	21	Pepper	Pepper	NNP
6912	3469	22	1/8	1/8	CD
6912	3469	23	teaspoonful	teaspoonful	JJ
6912	3469	24	celery	celery	NN
6912	3469	25	salt	salt	NN
6912	3469	26	Cook	Cook	NNP
6912	3469	27	the	the	DT
6912	3469	28	potatoes	potato	NNS
6912	3469	29	until	until	IN
6912	3469	30	soft	soft	JJ
6912	3469	31	,	,	,
6912	3469	32	drain	drain	VBP
6912	3469	33	,	,	,
6912	3469	34	and	and	CC
6912	3469	35	mash	mash	NN
6912	3469	36	.	.	.
6912	3470	1	Scald	Scald	NNP
6912	3470	2	the	the	DT
6912	3470	3	milk	milk	NN
6912	3470	4	and	and	CC
6912	3470	5	add	add	VB
6912	3470	6	it	-PRON-	PRP
6912	3470	7	to	to	IN
6912	3470	8	the	the	DT
6912	3470	9	potatoes	potato	NNS
6912	3470	10	,	,	,
6912	3470	11	then	then	RB
6912	3470	12	strain	strain	VB
6912	3470	13	the	the	DT
6912	3470	14	mixture	mixture	NN
6912	3470	15	.	.	.
6912	3471	1	Beat	beat	VB
6912	3471	2	the	the	DT
6912	3471	3	eggs	egg	NNS
6912	3471	4	,	,	,
6912	3471	5	add	add	VB
6912	3471	6	seasoning	seasoning	NN
6912	3471	7	,	,	,
6912	3471	8	combine	combine	VBP
6912	3471	9	with	with	IN
6912	3471	10	the	the	DT
6912	3471	11	potato	potato	NN
6912	3471	12	mixture	mixture	NN
6912	3471	13	,	,	,
6912	3471	14	and	and	CC
6912	3471	15	cook	cook	NN
6912	3471	16	in	in	IN
6912	3471	17	the	the	DT
6912	3471	18	top	top	JJ
6912	3471	19	part	part	NN
6912	3471	20	of	of	IN
6912	3471	21	the	the	DT
6912	3471	22	double	double	JJ
6912	3471	23	boiler	boiler	NN
6912	3471	24	,	,	,
6912	3471	25	stirring	stir	VBG
6912	3471	26	constantly	constantly	RB
6912	3471	27	,	,	,
6912	3471	28	until	until	IN
6912	3471	29	the	the	DT
6912	3471	30	egg	egg	NN
6912	3471	31	thickens	thicken	NNS
6912	3471	32	.	.	.
6912	3472	1	_	_	NNP
6912	3472	2	Serve	Serve	NNP
6912	3472	3	immediately	immediately	RB
6912	3472	4	_	_	NNP
6912	3472	5	.	.	.
6912	3473	1	QUESTIONS	questions	VB
6912	3473	2	In	in	IN
6912	3473	3	Butterscotch	Butterscotch	NNP
6912	3473	4	Tapioca	Tapioca	NNP
6912	3473	5	what	what	WDT
6912	3473	6	ingredient	ingredient	NN
6912	3473	7	could	could	MD
6912	3473	8	be	be	VB
6912	3473	9	substituted	substitute	VBN
6912	3473	10	for	for	IN
6912	3473	11	tapioca	tapioca	NNS
6912	3473	12	?	?	.
6912	3474	1	How	how	WRB
6912	3474	2	much	much	JJ
6912	3474	3	of	of	IN
6912	3474	4	this	this	DT
6912	3474	5	ingredient	ingredient	NN
6912	3474	6	should	should	MD
6912	3474	7	be	be	VB
6912	3474	8	used	use	VBN
6912	3474	9	(	(	-LRB-
6912	3474	10	see	see	VB
6912	3474	11	_	_	NNP
6912	3474	12	Blanc	Blanc	NNP
6912	3474	13	Mange	Mange	NNP
6912	3474	14	_	_	NNP
6912	3474	15	,	,	,
6912	3474	16	above	above	RB
6912	3474	17	)	)	-RRB-
6912	3474	18	?	?	.
6912	3475	1	What	what	WP
6912	3475	2	is	be	VBZ
6912	3475	3	the	the	DT
6912	3475	4	purpose	purpose	NN
6912	3475	5	of	of	IN
6912	3475	6	the	the	DT
6912	3475	7	eggs	egg	NNS
6912	3475	8	in	in	IN
6912	3475	9	Cream	Cream	NNP
6912	3475	10	of	of	IN
6912	3475	11	Potato	Potato	NNP
6912	3475	12	Soup	Soup	NNP
6912	3475	13	?	?	.
6912	3476	1	Why	why	WRB
6912	3476	2	should	should	MD
6912	3476	3	the	the	DT
6912	3476	4	soup	soup	NN
6912	3476	5	be	be	VB
6912	3476	6	served	serve	VBN
6912	3476	7	immediately	immediately	RB
6912	3476	8	after	after	IN
6912	3476	9	cooking	cook	VBG
6912	3476	10	the	the	DT
6912	3476	11	eggs	egg	NNS
6912	3476	12	?	?	.
6912	3477	1	How	how	WRB
6912	3477	2	does	do	VBZ
6912	3477	3	this	this	DT
6912	3477	4	soup	soup	NN
6912	3477	5	differ	differ	VB
6912	3477	6	in	in	IN
6912	3477	7	thickening	thicken	VBG
6912	3477	8	materials	material	NNS
6912	3477	9	from	from	IN
6912	3477	10	Potato	Potato	NNP
6912	3477	11	Soup	Soup	NNP
6912	3477	12	(	(	-LRB-
6912	3477	13	see	see	VB
6912	3477	14	above	above	RB
6912	3477	15	)	)	-RRB-
6912	3477	16	?	?	.
6912	3478	1	What	what	WP
6912	3478	2	would	would	MD
6912	3478	3	be	be	VB
6912	3478	4	the	the	DT
6912	3478	5	effect	effect	NN
6912	3478	6	of	of	IN
6912	3478	7	adding	add	VBG
6912	3478	8	1	1	CD
6912	3478	9	egg	egg	NN
6912	3478	10	to	to	TO
6912	3478	11	plain	plain	VB
6912	3478	12	Blanc	Blanc	NNP
6912	3478	13	Mange	Mange	NNP
6912	3478	14	?	?	.
6912	3479	1	When	when	WRB
6912	3479	2	and	and	CC
6912	3479	3	how	how	WRB
6912	3479	4	should	should	MD
6912	3479	5	the	the	DT
6912	3479	6	egg	egg	NN
6912	3479	7	be	be	VB
6912	3479	8	added	add	VBN
6912	3479	9	?	?	.
6912	3480	1	Give	give	VB
6912	3480	2	reasons	reason	NNS
6912	3480	3	for	for	IN
6912	3480	4	your	-PRON-	PRP$
6912	3480	5	method	method	NN
6912	3480	6	of	of	IN
6912	3480	7	adding	add	VBG
6912	3480	8	the	the	DT
6912	3480	9	egg	egg	NN
6912	3480	10	.	.	.
6912	3481	1	Write	write	VB
6912	3481	2	a	a	DT
6912	3481	3	recipe	recipe	NN
6912	3481	4	for	for	IN
6912	3481	5	Soft	Soft	NNP
6912	3481	6	Custard	Custard	NNP
6912	3481	7	in	in	IN
6912	3481	8	which	which	WDT
6912	3481	9	corn	corn	NN
6912	3481	10	-	-	HYPH
6912	3481	11	starch	starch	NN
6912	3481	12	is	be	VBZ
6912	3481	13	substituted	substitute	VBN
6912	3481	14	for	for	IN
6912	3481	15	one	one	CD
6912	3481	16	of	of	IN
6912	3481	17	the	the	DT
6912	3481	18	eggs	egg	NNS
6912	3481	19	.	.	.
6912	3482	1	Write	write	VB
6912	3482	2	out	out	RP
6912	3482	3	the	the	DT
6912	3482	4	method	method	NN
6912	3482	5	of	of	IN
6912	3482	6	cooking	cook	VBG
6912	3482	7	such	such	PDT
6912	3482	8	a	a	DT
6912	3482	9	custard	custard	NN
6912	3482	10	.	.	.
6912	3483	1	LESSON	LESSON	NNP
6912	3483	2	LV	LV	NNP
6912	3483	3	MILK	milk	NN
6912	3483	4	THICKENED	thickened	NN
6912	3483	5	WITH	with	IN
6912	3483	6	EGG	EGG	NNP
6912	3483	7	AND	and	CC
6912	3483	8	STARCHY	STARCHY	NNP
6912	3483	9	MATERIALS	material	NNS
6912	3483	10	(	(	-LRB-
6912	3483	11	B	b	NN
6912	3483	12	)	)	-RRB-
6912	3483	13	CORN	corn	NN
6912	3483	14	CUSTARD	custard	NN
6912	3483	15	1	1	CD
6912	3483	16	can	can	MD
6912	3483	17	corn	corn	VB
6912	3483	18	_	_	NNP
6912	3483	19	or	or	CC
6912	3483	20	_	_	NNP
6912	3483	21	6	6	CD
6912	3483	22	ears	ear	VBZ
6912	3483	23	green	green	JJ
6912	3483	24	corn	corn	NN
6912	3483	25	1	1	CD
6912	3483	26	teaspoonful	teaspoonful	JJ
6912	3483	27	salt	salt	NN
6912	3483	28	l	l	NN
6912	3483	29	1/2	1/2	CD
6912	3483	30	tablespoonfuls	tablespoonful	NNS
6912	3483	31	butter	butter	NN
6912	3483	32	or	or	CC
6912	3483	33	substitute	substitute	NN
6912	3483	34	2	2	CD
6912	3483	35	tablespoonfuls	tablespoonful	NNS
6912	3483	36	flour	flour	NN
6912	3483	37	1	1	CD
6912	3483	38	cupful	cupful	JJ
6912	3483	39	milk	milk	NN
6912	3483	40	2	2	CD
6912	3483	41	eggs	egg	NNS
6912	3483	42	Make	make	VB
6912	3483	43	a	a	DT
6912	3483	44	White	White	NNP
6912	3483	45	Sauce	Sauce	NNP
6912	3483	46	of	of	IN
6912	3483	47	the	the	DT
6912	3483	48	flour	flour	NN
6912	3483	49	,	,	,
6912	3483	50	salt	salt	NN
6912	3483	51	,	,	,
6912	3483	52	butter	butter	NN
6912	3483	53	,	,	,
6912	3483	54	and	and	CC
6912	3483	55	milk	milk	NN
6912	3483	56	.	.	.
6912	3484	1	Add	add	VB
6912	3484	2	the	the	DT
6912	3484	3	corn	corn	NN
6912	3484	4	(	(	-LRB-
6912	3484	5	for	for	IN
6912	3484	6	method	method	NN
6912	3484	7	of	of	IN
6912	3484	8	cutting	cut	VBG
6912	3484	9	green	green	JJ
6912	3484	10	corn	corn	NN
6912	3484	11	from	from	IN
6912	3484	12	the	the	DT
6912	3484	13	cob	cob	NN
6912	3484	14	,	,	,
6912	3484	15	see	see	VB
6912	3484	16	Lesson	Lesson	NNP
6912	3484	17	IV	IV	NNP
6912	3484	18	)	)	-RRB-
6912	3484	19	.	.	.
6912	3485	1	Beat	beat	VB
6912	3485	2	the	the	DT
6912	3485	3	eggs	egg	NNS
6912	3485	4	,	,	,
6912	3485	5	add	add	VB
6912	3485	6	them	-PRON-	PRP
6912	3485	7	to	to	IN
6912	3485	8	the	the	DT
6912	3485	9	corn	corn	NN
6912	3485	10	mixture	mixture	NN
6912	3485	11	.	.	.
6912	3486	1	Turn	turn	VB
6912	3486	2	the	the	DT
6912	3486	3	mixture	mixture	NN
6912	3486	4	into	into	IN
6912	3486	5	a	a	DT
6912	3486	6	buttered	butter	VBN
6912	3486	7	baking-	baking-	NN
6912	3486	8	dish	dish	NN
6912	3486	9	,	,	,
6912	3486	10	and	and	CC
6912	3486	11	place	place	VB
6912	3486	12	the	the	DT
6912	3486	13	dish	dish	NN
6912	3486	14	in	in	IN
6912	3486	15	a	a	DT
6912	3486	16	pan	pan	NN
6912	3486	17	of	of	IN
6912	3486	18	hot	hot	JJ
6912	3486	19	water	water	NN
6912	3486	20	.	.	.
6912	3487	1	Bake	bake	VB
6912	3487	2	in	in	IN
6912	3487	3	a	a	DT
6912	3487	4	moderate	moderate	JJ
6912	3487	5	oven	oven	NN
6912	3487	6	until	until	IN
6912	3487	7	the	the	DT
6912	3487	8	mixture	mixture	NN
6912	3487	9	is	be	VBZ
6912	3487	10	firm	firm	JJ
6912	3487	11	.	.	.
6912	3488	1	Serve	serve	VB
6912	3488	2	hot	hot	JJ
6912	3488	3	as	as	IN
6912	3488	4	a	a	DT
6912	3488	5	vegetable	vegetable	NN
6912	3488	6	.	.	.
6912	3489	1	_	_	NNP
6912	3489	2	One	one	CD
6912	3489	3	egg	egg	NN
6912	3489	4	may	may	MD
6912	3489	5	be	be	VB
6912	3489	6	omitted	omit	VBN
6912	3489	7	_	_	NNP
6912	3489	8	and	and	CC
6912	3489	9	the	the	DT
6912	3489	10	flour	flour	NN
6912	3489	11	and	and	CC
6912	3489	12	fat	fat	NN
6912	3489	13	increased	increase	VBD
6912	3489	14	to	to	IN
6912	3489	15	3	3	CD
6912	3489	16	and	and	CC
6912	3489	17	2	2	CD
6912	3489	18	tablespoonfuls	tablespoonful	NNS
6912	3489	19	respectively	respectively	RB
6912	3489	20	.	.	.
6912	3490	1	CHEESE	cheese	NN
6912	3490	2	PUDDING	pudding	NN
6912	3490	3	1	1	CD
6912	3490	4	cupful	cupful	JJ
6912	3490	5	cheese	cheese	NN
6912	3490	6	grated	grate	VBN
6912	3490	7	or	or	CC
6912	3490	8	cut	cut	VBN
6912	3490	9	into	into	IN
6912	3490	10	pieces	piece	NNS
6912	3490	11	1	1	CD
6912	3490	12	egg	egg	NN
6912	3490	13	1	1	CD
6912	3490	14	cupful	cupful	JJ
6912	3490	15	milk	milk	NN
6912	3490	16	1/2	1/2	CD
6912	3490	17	teaspoonful	teaspoonful	JJ
6912	3490	18	salt	salt	NN
6912	3490	19	1/4	1/4	CD
6912	3490	20	cupful	cupful	JJ
6912	3490	21	dried	dry	VBN
6912	3490	22	bread	bread	NN
6912	3490	23	crumbs	crumb	NNS
6912	3490	24	or	or	CC
6912	3490	25	granulated	granulate	VBN
6912	3490	26	tapioca	tapioca	NN
6912	3490	27	Cayenne	Cayenne	NNP
6912	3490	28	Beat	beat	VBP
6912	3490	29	the	the	DT
6912	3490	30	egg	egg	NN
6912	3490	31	slightly	slightly	RB
6912	3490	32	,	,	,
6912	3490	33	and	and	CC
6912	3490	34	add	add	VB
6912	3490	35	the	the	DT
6912	3490	36	other	other	JJ
6912	3490	37	ingredients	ingredient	NNS
6912	3490	38	.	.	.
6912	3491	1	Turn	turn	VB
6912	3491	2	into	into	IN
6912	3491	3	a	a	DT
6912	3491	4	buttered	butter	VBN
6912	3491	5	baking	baking	NN
6912	3491	6	-	-	HYPH
6912	3491	7	dish	dish	NN
6912	3491	8	,	,	,
6912	3491	9	custard	custard	JJ
6912	3491	10	cups	cup	NNS
6912	3491	11	,	,	,
6912	3491	12	or	or	CC
6912	3491	13	ramekins	ramekin	NNS
6912	3491	14	.	.	.
6912	3492	1	Place	place	NN
6912	3492	2	in	in	IN
6912	3492	3	a	a	DT
6912	3492	4	pan	pan	NN
6912	3492	5	of	of	IN
6912	3492	6	hot	hot	JJ
6912	3492	7	water	water	NN
6912	3492	8	,	,	,
6912	3492	9	and	and	CC
6912	3492	10	bake	bake	VB
6912	3492	11	in	in	RP
6912	3492	12	a	a	DT
6912	3492	13	moderate	moderate	JJ
6912	3492	14	oven	oven	NN
6912	3492	15	until	until	IN
6912	3492	16	the	the	DT
6912	3492	17	mixture	mixture	NN
6912	3492	18	is	be	VBZ
6912	3492	19	firm	firm	JJ
6912	3492	20	.	.	.
6912	3493	1	Serve	serve	VB
6912	3493	2	hot	hot	JJ
6912	3493	3	(	(	-LRB-
6912	3493	4	for	for	IN
6912	3493	5	method	method	NN
6912	3493	6	of	of	IN
6912	3493	7	preparing	prepare	VBG
6912	3493	8	_	_	NNP
6912	3493	9	Dried	Dried	NNP
6912	3493	10	Bread	Bread	NNP
6912	3493	11	Crumbs	Crumbs	NNP
6912	3493	12	_	_	NNP
6912	3493	13	)	)	-RRB-
6912	3493	14	.	.	.
6912	3494	1	QUESTIONS	questions	VB
6912	3494	2	What	what	WP
6912	3494	3	ingredients	ingredient	NNS
6912	3494	4	in	in	IN
6912	3494	5	Corn	Corn	NNP
6912	3494	6	Custard	Custard	NNP
6912	3494	7	thicken	thicken	NN
6912	3494	8	the	the	DT
6912	3494	9	mixture	mixture	NN
6912	3494	10	?	?	.
6912	3495	1	What	what	WDT
6912	3495	2	ingredients	ingredient	NNS
6912	3495	3	in	in	IN
6912	3495	4	Cheese	Cheese	NNP
6912	3495	5	Pudding	Pudding	NNP
6912	3495	6	thicken	thicken	NN
6912	3495	7	the	the	DT
6912	3495	8	mixture	mixture	NN
6912	3495	9	?	?	.
6912	3496	1	What	what	WP
6912	3496	2	is	be	VBZ
6912	3496	3	the	the	DT
6912	3496	4	purpose	purpose	NN
6912	3496	5	of	of	IN
6912	3496	6	placing	place	VBG
6912	3496	7	the	the	DT
6912	3496	8	baking	baking	NN
6912	3496	9	-	-	HYPH
6912	3496	10	dish	dish	NN
6912	3496	11	containing	contain	VBG
6912	3496	12	Corn	Corn	NNP
6912	3496	13	Custard	Custard	NNP
6912	3496	14	or	or	CC
6912	3496	15	Cheese	Cheese	NNP
6912	3496	16	Pudding	Pudding	NNP
6912	3496	17	in	in	IN
6912	3496	18	a	a	DT
6912	3496	19	pan	pan	NN
6912	3496	20	of	of	IN
6912	3496	21	hot	hot	JJ
6912	3496	22	water	water	NN
6912	3496	23	?	?	.
6912	3497	1	At	at	IN
6912	3497	2	what	what	WDT
6912	3497	3	temperature	temperature	NN
6912	3497	4	should	should	MD
6912	3497	5	these	these	DT
6912	3497	6	two	two	CD
6912	3497	7	foods	food	NNS
6912	3497	8	bake	bake	NN
6912	3497	9	?	?	.
6912	3498	1	Give	give	VB
6912	3498	2	a	a	DT
6912	3498	3	reason	reason	NN
6912	3498	4	for	for	IN
6912	3498	5	your	-PRON-	PRP$
6912	3498	6	answer	answer	NN
6912	3498	7	.	.	.
6912	3499	1	In	in	IN
6912	3499	2	Cheese	Cheese	NNP
6912	3499	3	Pudding	Pudding	NNP
6912	3499	4	,	,	,
6912	3499	5	why	why	WRB
6912	3499	6	are	be	VBP
6912	3499	7	the	the	DT
6912	3499	8	starchy	starchy	JJ
6912	3499	9	material	material	NN
6912	3499	10	and	and	CC
6912	3499	11	egg	egg	NN
6912	3499	12	cooked	cook	VBN
6912	3499	13	for	for	IN
6912	3499	14	the	the	DT
6912	3499	15	same	same	JJ
6912	3499	16	length	length	NN
6912	3499	17	of	of	IN
6912	3499	18	time	time	NN
6912	3499	19	?	?	.
6912	3500	1	Compare	compare	VB
6912	3500	2	the	the	DT
6912	3500	3	cost	cost	NN
6912	3500	4	of	of	IN
6912	3500	5	a	a	DT
6912	3500	6	can	can	NN
6912	3500	7	of	of	IN
6912	3500	8	corn	corn	NN
6912	3500	9	and	and	CC
6912	3500	10	six	six	CD
6912	3500	11	ears	ear	NNS
6912	3500	12	of	of	IN
6912	3500	13	green	green	JJ
6912	3500	14	corn	corn	NN
6912	3500	15	.	.	.
6912	3501	1	How	how	WRB
6912	3501	2	many	many	JJ
6912	3501	3	persons	person	NNS
6912	3501	4	will	will	MD
6912	3501	5	the	the	DT
6912	3501	6	recipe	recipe	NN
6912	3501	7	for	for	IN
6912	3501	8	Corn	Corn	NNP
6912	3501	9	Custard	Custard	NNP
6912	3501	10	serve	serve	VB
6912	3501	11	?	?	.
6912	3502	1	How	how	WRB
6912	3502	2	many	many	JJ
6912	3502	3	will	will	MD
6912	3502	4	the	the	DT
6912	3502	5	Cheese	Cheese	NNP
6912	3502	6	Pudding	Pudding	NNP
6912	3502	7	serve	serve	VB
6912	3502	8	?	?	.
6912	3503	1	LESSON	LESSON	NNP
6912	3503	2	LVI	LVI	NNP
6912	3503	3	MILK	milk	NN
6912	3503	4	THICKENED	thickened	NN
6912	3503	5	WITH	with	IN
6912	3503	6	EGG	EGG	NNP
6912	3503	7	AND	and	CC
6912	3503	8	STARCHY	STARCHY	NNP
6912	3503	9	MATERIALS	material	NNS
6912	3503	10	(	(	-LRB-
6912	3503	11	C	C	NNP
6912	3503	12	)	)	-RRB-
6912	3503	13	Bread	Bread	NNP
6912	3503	14	Puddings	Puddings	NNP
6912	3503	15	are	be	VBP
6912	3503	16	made	make	VBN
6912	3503	17	by	by	IN
6912	3503	18	adding	add	VBG
6912	3503	19	bread	bread	NN
6912	3503	20	to	to	IN
6912	3503	21	a	a	DT
6912	3503	22	custard	custard	JJ
6912	3503	23	mixture	mixture	NN
6912	3503	24	,	,	,
6912	3503	25	and	and	CC
6912	3503	26	then	then	RB
6912	3503	27	baking	bake	VBG
6912	3503	28	in	in	IN
6912	3503	29	the	the	DT
6912	3503	30	oven	oven	NN
6912	3503	31	like	like	IN
6912	3503	32	Baked	Baked	NNP
6912	3503	33	Custard	Custard	NNP
6912	3503	34	.	.	.
6912	3504	1	For	for	IN
6912	3504	2	these	these	DT
6912	3504	3	puddings	pudding	NNS
6912	3504	4	either	either	CC
6912	3504	5	stale	stale	JJ
6912	3504	6	or	or	CC
6912	3504	7	dry	dry	JJ
6912	3504	8	bread	bread	NN
6912	3504	9	is	be	VBZ
6912	3504	10	used	use	VBN
6912	3504	11	.	.	.
6912	3505	1	The	the	DT
6912	3505	2	bread	bread	NN
6912	3505	3	should	should	MD
6912	3505	4	be	be	VB
6912	3505	5	softened	soften	VBN
6912	3505	6	with	with	IN
6912	3505	7	the	the	DT
6912	3505	8	milk	milk	NN
6912	3505	9	.	.	.
6912	3506	1	How	how	WRB
6912	3506	2	many	many	JJ
6912	3506	3	eggs	egg	NNS
6912	3506	4	are	be	VBP
6912	3506	5	used	use	VBN
6912	3506	6	to	to	TO
6912	3506	7	thicken	thicken	VB
6912	3506	8	one	one	CD
6912	3506	9	pint	pint	NN
6912	3506	10	of	of	IN
6912	3506	11	milk	milk	NN
6912	3506	12	in	in	IN
6912	3506	13	Steamed	Steamed	NNP
6912	3506	14	or	or	CC
6912	3506	15	Baked	Baked	NNP
6912	3506	16	Custard	Custard	NNP
6912	3506	17	?	?	.
6912	3507	1	How	how	WRB
6912	3507	2	many	many	JJ
6912	3507	3	eggs	egg	NNS
6912	3507	4	are	be	VBP
6912	3507	5	used	use	VBN
6912	3507	6	to	to	TO
6912	3507	7	thicken	thicken	VB
6912	3507	8	one	one	CD
6912	3507	9	pint	pint	NN
6912	3507	10	of	of	IN
6912	3507	11	milk	milk	NN
6912	3507	12	in	in	IN
6912	3507	13	Bread	Bread	NNP
6912	3507	14	Puddings	Puddings	NNP
6912	3507	15	(	(	-LRB-
6912	3507	16	see	see	VB
6912	3507	17	recipe	recipe	NN
6912	3507	18	below	below	RB
6912	3507	19	)	)	-RRB-
6912	3507	20	?	?	.
6912	3508	1	Account	account	NN
6912	3508	2	for	for	IN
6912	3508	3	this	this	DT
6912	3508	4	difference	difference	NN
6912	3508	5	.	.	.
6912	3509	1	BREAD	bread	NN
6912	3509	2	PUDDING	pudding	NN
6912	3509	3	2	2	CD
6912	3509	4	cupfuls	cupfuls	NN
6912	3509	5	milk	milk	NN
6912	3509	6	1	1	CD
6912	3509	7	cupful	cupful	JJ
6912	3509	8	bread	bread	NN
6912	3509	9	crumbs	crumb	VBZ
6912	3509	10	1	1	CD
6912	3509	11	tablespoonful	tablespoonful	JJ
6912	3509	12	butter	butter	NN
6912	3509	13	3	3	CD
6912	3509	14	tablespoonfuls	tablespoonful	NNS
6912	3509	15	sugar	sugar	NN
6912	3509	16	1	1	CD
6912	3509	17	egg	egg	NN
6912	3509	18	1/4	1/4	CD
6912	3509	19	teaspoonful	teaspoonful	JJ
6912	3509	20	salt	salt	NN
6912	3509	21	1	1	CD
6912	3509	22	teaspoonful	teaspoonful	JJ
6912	3509	23	vanilla	vanilla	NN
6912	3509	24	_	_	NNP
6912	3509	25	or	or	CC
6912	3509	26	_	_	NNP
6912	3509	27	1/2	1/2	CD
6912	3509	28	teaspoonful	teaspoonful	JJ
6912	3509	29	spices	spice	NNS
6912	3509	30	3	3	CD
6912	3509	31	tablespoonfuls	tablespoonful	NNS
6912	3509	32	cooked	cook	VBN
6912	3509	33	currants	currant	NNS
6912	3509	34	Scald	Scald	NNP
6912	3509	35	the	the	DT
6912	3509	36	milk	milk	NN
6912	3509	37	;	;	:
6912	3509	38	add	add	VB
6912	3509	39	the	the	DT
6912	3509	40	bread	bread	NN
6912	3509	41	crumbs	crumb	NNS
6912	3509	42	.	.	.
6912	3510	1	When	when	WRB
6912	3510	2	the	the	DT
6912	3510	3	crumbs	crumb	NNS
6912	3510	4	are	be	VBP
6912	3510	5	soft	soft	JJ
6912	3510	6	,	,	,
6912	3510	7	add	add	VB
6912	3510	8	the	the	DT
6912	3510	9	remaining	remain	VBG
6912	3510	10	ingredients	ingredient	NNS
6912	3510	11	.	.	.
6912	3511	1	Pour	pour	VB
6912	3511	2	the	the	DT
6912	3511	3	mixture	mixture	NN
6912	3511	4	into	into	IN
6912	3511	5	a	a	DT
6912	3511	6	buttered	butter	VBN
6912	3511	7	baking	baking	NN
6912	3511	8	-	-	HYPH
6912	3511	9	dish	dish	NN
6912	3511	10	,	,	,
6912	3511	11	and	and	CC
6912	3511	12	place	place	VB
6912	3511	13	the	the	DT
6912	3511	14	baking	baking	NN
6912	3511	15	-	-	HYPH
6912	3511	16	dish	dish	NN
6912	3511	17	in	in	IN
6912	3511	18	a	a	DT
6912	3511	19	pan	pan	NN
6912	3511	20	of	of	IN
6912	3511	21	hot	hot	JJ
6912	3511	22	water	water	NN
6912	3511	23	.	.	.
6912	3512	1	Bake	bake	VB
6912	3512	2	the	the	DT
6912	3512	3	pudding	pudding	NN
6912	3512	4	slowly	slowly	RB
6912	3512	5	until	until	IN
6912	3512	6	it	-PRON-	PRP
6912	3512	7	becomes	become	VBZ
6912	3512	8	firm	firm	JJ
6912	3512	9	and	and	CC
6912	3512	10	golden	golden	JJ
6912	3512	11	brown	brown	NN
6912	3512	12	.	.	.
6912	3513	1	Cover	cover	NN
6912	3513	2	during	during	IN
6912	3513	3	the	the	DT
6912	3513	4	first	first	JJ
6912	3513	5	15	15	CD
6912	3513	6	minutes	minute	NNS
6912	3513	7	of	of	IN
6912	3513	8	baking	baking	NN
6912	3513	9	.	.	.
6912	3514	1	Serve	serve	VB
6912	3514	2	with	with	IN
6912	3514	3	cream	cream	NN
6912	3514	4	,	,	,
6912	3514	5	Hard	Hard	NNP
6912	3514	6	Sauce	Sauce	NNP
6912	3514	7	,	,	,
6912	3514	8	Chocolate	Chocolate	NNP
6912	3514	9	or	or	CC
6912	3514	10	Vanilla	Vanilla	NNP
6912	3514	11	Sauce	Sauce	NNP
6912	3514	12	(	(	-LRB-
6912	3514	13	see	see	VB
6912	3514	14	below	below	RB
6912	3514	15	)	)	-RRB-
6912	3514	16	.	.	.
6912	3515	1	If	if	IN
6912	3515	2	chocolate	chocolate	NN
6912	3515	3	were	be	VBD
6912	3515	4	added	add	VBN
6912	3515	5	to	to	IN
6912	3515	6	the	the	DT
6912	3515	7	recipe	recipe	NN
6912	3515	8	for	for	IN
6912	3515	9	plain	plain	JJ
6912	3515	10	Bread	Bread	NNP
6912	3515	11	Pudding	Pudding	NNP
6912	3515	12	,	,	,
6912	3515	13	what	what	WDT
6912	3515	14	change	change	NN
6912	3515	15	should	should	MD
6912	3515	16	be	be	VB
6912	3515	17	made	make	VBN
6912	3515	18	in	in	IN
6912	3515	19	the	the	DT
6912	3515	20	other	other	JJ
6912	3515	21	ingredients	ingredient	NNS
6912	3515	22	(	(	-LRB-
6912	3515	23	see	see	VB
6912	3515	24	_	_	NNP
6912	3515	25	Chocolate	Chocolate	NNP
6912	3515	26	Corn	Corn	NNP
6912	3515	27	-	-	HYPH
6912	3515	28	starch	starch	NN
6912	3515	29	Pudding	Pudding	NNP
6912	3515	30	_	_	NNP
6912	3515	31	)	)	-RRB-
6912	3515	32	?	?	.
6912	3516	1	Since	since	IN
6912	3516	2	chocolate	chocolate	NN
6912	3516	3	contains	contain	VBZ
6912	3516	4	much	much	JJ
6912	3516	5	fat	fat	NN
6912	3516	6	,	,	,
6912	3516	7	what	what	WDT
6912	3516	8	ingredient	ingredient	NN
6912	3516	9	could	could	MD
6912	3516	10	be	be	VB
6912	3516	11	omitted	omit	VBN
6912	3516	12	,	,	,
6912	3516	13	if	if	IN
6912	3516	14	chocolate	chocolate	NN
6912	3516	15	were	be	VBD
6912	3516	16	used	use	VBN
6912	3516	17	?	?	.
6912	3517	1	Compare	compare	VB
6912	3517	2	the	the	DT
6912	3517	3	recipes	recipe	NNS
6912	3517	4	for	for	IN
6912	3517	5	Bread	Bread	NNP
6912	3517	6	Pudding	Pudding	NNP
6912	3517	7	and	and	CC
6912	3517	8	Chocolate	Chocolate	NNP
6912	3517	9	Bread	Bread	NNP
6912	3517	10	Pudding	Pudding	NNP
6912	3517	11	.	.	.
6912	3518	1	CHOCOLATE	CHOCOLATE	NNP
6912	3518	2	BREAD	BREAD	NNP
6912	3518	3	PUDDING	pudding	NN
6912	3518	4	1	1	CD
6912	3518	5	cupful	cupful	JJ
6912	3518	6	bread	bread	NN
6912	3518	7	crumbs	crumb	VBZ
6912	3518	8	2	2	CD
6912	3518	9	cupfuls	cupful	NNS
6912	3518	10	scalded	scald	VBN
6912	3518	11	milk	milk	NN
6912	3518	12	1	1	CD
6912	3518	13	ounce	ounce	NN
6912	3518	14	chocolate	chocolate	NN
6912	3518	15	1/4	1/4	CD
6912	3518	16	cupful	cupful	JJ
6912	3518	17	boiling	boiling	NN
6912	3518	18	water	water	NN
6912	3518	19	1/3	1/3	CD
6912	3518	20	cupful	cupful	JJ
6912	3518	21	sugar	sugar	NN
6912	3518	22	1	1	CD
6912	3518	23	egg	egg	NN
6912	3518	24	1/4	1/4	CD
6912	3518	25	teaspoonful	teaspoonful	JJ
6912	3518	26	salt	salt	NN
6912	3518	27	1/2	1/2	CD
6912	3518	28	teaspoonful	teaspoonful	JJ
6912	3518	29	vanilla	vanilla	NN
6912	3518	30	Add	add	VB
6912	3518	31	the	the	DT
6912	3518	32	bread	bread	NN
6912	3518	33	crumbs	crumb	VBZ
6912	3518	34	to	to	IN
6912	3518	35	the	the	DT
6912	3518	36	scalded	scald	VBN
6912	3518	37	milk	milk	NN
6912	3518	38	and	and	CC
6912	3518	39	allow	allow	VB
6912	3518	40	them	-PRON-	PRP
6912	3518	41	to	to	TO
6912	3518	42	soak	soak	VB
6912	3518	43	until	until	IN
6912	3518	44	soft	soft	JJ
6912	3518	45	.	.	.
6912	3519	1	Cut	cut	VB
6912	3519	2	the	the	DT
6912	3519	3	chocolate	chocolate	NN
6912	3519	4	in	in	IN
6912	3519	5	pieces	piece	NNS
6912	3519	6	,	,	,
6912	3519	7	add	add	VB
6912	3519	8	the	the	DT
6912	3519	9	boiling	boiling	NN
6912	3519	10	water	water	NN
6912	3519	11	to	to	IN
6912	3519	12	it	-PRON-	PRP
6912	3519	13	,	,	,
6912	3519	14	and	and	CC
6912	3519	15	cook	cook	VB
6912	3519	16	gently	gently	RB
6912	3519	17	until	until	IN
6912	3519	18	a	a	DT
6912	3519	19	smooth	smooth	JJ
6912	3519	20	paste	paste	NN
6912	3519	21	is	be	VBZ
6912	3519	22	formed	form	VBN
6912	3519	23	.	.	.
6912	3520	1	Add	add	VB
6912	3520	2	this	this	DT
6912	3520	3	to	to	IN
6912	3520	4	the	the	DT
6912	3520	5	bread	bread	NN
6912	3520	6	mixture	mixture	NN
6912	3520	7	.	.	.
6912	3521	1	Proceed	proceed	VB
6912	3521	2	as	as	IN
6912	3521	3	in	in	IN
6912	3521	4	the	the	DT
6912	3521	5	preparation	preparation	NN
6912	3521	6	of	of	IN
6912	3521	7	plain	plain	JJ
6912	3521	8	Bread	Bread	NNP
6912	3521	9	Pudding	Pudding	NNP
6912	3521	10	.	.	.
6912	3522	1	Serve	serve	VB
6912	3522	2	with	with	IN
6912	3522	3	plain	plain	JJ
6912	3522	4	or	or	CC
6912	3522	5	whipped	whip	VBN
6912	3522	6	cream	cream	NN
6912	3522	7	or	or	CC
6912	3522	8	Lemon	Lemon	NNP
6912	3522	9	Sauce	Sauce	NNP
6912	3522	10	.	.	.
6912	3523	1	VANILLA	VANILLA	NNP
6912	3523	2	SAUCE	SAUCE	NNP
6912	3523	3	1/2	1/2	CD
6912	3523	4	cupful	cupful	JJ
6912	3523	5	sugar	sugar	NN
6912	3523	6	2	2	CD
6912	3523	7	tablespoonfuls	tablespoonful	NNS
6912	3523	8	flour	flour	NN
6912	3523	9	1/8	1/8	CD
6912	3523	10	teaspoonful	teaspoonful	JJ
6912	3523	11	salt	salt	NN
6912	3523	12	2	2	CD
6912	3523	13	cupfuls	cupful	NNS
6912	3523	14	boiling	boiling	NN
6912	3523	15	water	water	NN
6912	3523	16	1	1	CD
6912	3523	17	to	to	IN
6912	3523	18	2	2	CD
6912	3523	19	tablespoonfuls	tablespoonful	NNS
6912	3523	20	butter	butter	NN
6912	3523	21	1	1	CD
6912	3523	22	teaspoonful	teaspoonful	JJ
6912	3523	23	vanilla	vanilla	NN
6912	3523	24	Mix	Mix	NNP
6912	3523	25	sugar	sugar	NN
6912	3523	26	and	and	CC
6912	3523	27	flour	flour	NN
6912	3523	28	thoroughly	thoroughly	RB
6912	3523	29	,	,	,
6912	3523	30	then	then	RB
6912	3523	31	add	add	VB
6912	3523	32	boiling	boil	VBG
6912	3523	33	water	water	NN
6912	3523	34	slowly	slowly	RB
6912	3523	35	.	.	.
6912	3524	1	Cook	Cook	NNP
6912	3524	2	10	10	CD
6912	3524	3	minutes	minute	NNS
6912	3524	4	.	.	.
6912	3525	1	Dilute	dilute	VB
6912	3525	2	or	or	CC
6912	3525	3	evaporate	evaporate	VB
6912	3525	4	if	if	IN
6912	3525	5	necessary	necessary	JJ
6912	3525	6	.	.	.
6912	3526	1	Add	add	VB
6912	3526	2	the	the	DT
6912	3526	3	butter	butter	NN
6912	3526	4	and	and	CC
6912	3526	5	vanilla	vanilla	NN
6912	3526	6	[	[	-LRB-
6912	3526	7	Footnote	Footnote	NNP
6912	3526	8	53	53	CD
6912	3526	9	:	:	:
6912	3526	10	See	see	VB
6912	3526	11	footnote	footnote	NN
6912	3526	12	25	25	CD
6912	3526	13	regarding	regard	VBG
6912	3526	14	the	the	DT
6912	3526	15	adding	adding	NN
6912	3526	16	of	of	IN
6912	3526	17	vanilla	vanilla	NN
6912	3526	18	.	.	.
6912	3526	19	]	]	-RRB-
6912	3527	1	just	just	RB
6912	3527	2	before	before	IN
6912	3527	3	serving	serve	VBG
6912	3527	4	.	.	.
6912	3528	1	CHOCOLATE	CHOCOLATE	NNP
6912	3528	2	SAUCE	SAUCE	VBD
6912	3528	3	1/2	1/2	CD
6912	3528	4	cupful	cupful	JJ
6912	3528	5	sugar	sugar	NN
6912	3528	6	3	3	CD
6912	3528	7	tablespoonfuls	tablespoonful	NNS
6912	3528	8	flour	flour	NN
6912	3528	9	1	1	CD
6912	3528	10	cupful	cupful	JJ
6912	3528	11	water	water	NN
6912	3528	12	1	1	CD
6912	3528	13	cupful	cupful	JJ
6912	3528	14	milk	milk	NN
6912	3528	15	3/8	3/8	CD
6912	3528	16	cupful	cupful	JJ
6912	3528	17	cocoa	cocoa	NN
6912	3528	18	_	_	NNP
6912	3528	19	or	or	CC
6912	3528	20	_	_	NNP
6912	3528	21	2	2	CD
6912	3528	22	squares	square	NNS
6912	3528	23	(	(	-LRB-
6912	3528	24	or	or	CC
6912	3528	25	ounces	ounce	NNS
6912	3528	26	)	)	-RRB-
6912	3528	27	chocolate	chocolate	VBP
6912	3528	28	1/4	1/4	CD
6912	3528	29	teaspoonful	teaspoonful	JJ
6912	3528	30	salt	salt	NN
6912	3528	31	1/2	1/2	CD
6912	3528	32	teaspoonful	teaspoonful	JJ
6912	3528	33	vanilla	vanilla	NN
6912	3528	34	Mix	mix	VB
6912	3528	35	the	the	DT
6912	3528	36	sugar	sugar	NN
6912	3528	37	,	,	,
6912	3528	38	flour	flour	NN
6912	3528	39	,	,	,
6912	3528	40	and	and	CC
6912	3528	41	cocoa	cocoa	NN
6912	3528	42	(	(	-LRB-
6912	3528	43	if	if	IN
6912	3528	44	the	the	DT
6912	3528	45	latter	latter	NN
6912	3528	46	is	be	VBZ
6912	3528	47	used	use	VBN
6912	3528	48	)	)	-RRB-
6912	3528	49	.	.	.
6912	3529	1	Add	add	VB
6912	3529	2	the	the	DT
6912	3529	3	water	water	NN
6912	3529	4	;	;	:
6912	3529	5	stir	stir	VB
6912	3529	6	and	and	CC
6912	3529	7	cook	cook	VB
6912	3529	8	until	until	IN
6912	3529	9	the	the	DT
6912	3529	10	mixture	mixture	NN
6912	3529	11	thickens	thicken	VBZ
6912	3529	12	.	.	.
6912	3530	1	Then	then	RB
6912	3530	2	add	add	VB
6912	3530	3	the	the	DT
6912	3530	4	milk	milk	NN
6912	3530	5	and	and	CC
6912	3530	6	cook	cook	NN
6912	3530	7	over	over	IN
6912	3530	8	boiling	boiling	NN
6912	3530	9	water	water	NN
6912	3530	10	for	for	IN
6912	3530	11	at	at	RB
6912	3530	12	least	least	RBS
6912	3530	13	15	15	CD
6912	3530	14	minutes	minute	NNS
6912	3530	15	.	.	.
6912	3531	1	If	if	IN
6912	3531	2	chocolate	chocolate	NN
6912	3531	3	is	be	VBZ
6912	3531	4	used	use	VBN
6912	3531	5	,	,	,
6912	3531	6	cut	cut	VB
6912	3531	7	it	-PRON-	PRP
6912	3531	8	in	in	IN
6912	3531	9	pieces	piece	NNS
6912	3531	10	,	,	,
6912	3531	11	add	add	VB
6912	3531	12	5	5	CD
6912	3531	13	tablespoonfuls	tablespoonful	NNS
6912	3531	14	of	of	IN
6912	3531	15	boiling	boil	VBG
6912	3531	16	water	water	NN
6912	3531	17	.	.	.
6912	3532	1	Stir	stir	VB
6912	3532	2	and	and	CC
6912	3532	3	cook	cook	VB
6912	3532	4	until	until	IN
6912	3532	5	a	a	DT
6912	3532	6	smooth	smooth	JJ
6912	3532	7	paste	paste	NN
6912	3532	8	is	be	VBZ
6912	3532	9	formed	form	VBN
6912	3532	10	.	.	.
6912	3533	1	Add	add	VB
6912	3533	2	the	the	DT
6912	3533	3	chocolate	chocolate	NN
6912	3533	4	to	to	IN
6912	3533	5	the	the	DT
6912	3533	6	other	other	JJ
6912	3533	7	ingredients	ingredient	NNS
6912	3533	8	,	,	,
6912	3533	9	then	then	RB
6912	3533	10	the	the	DT
6912	3533	11	salt	salt	NN
6912	3533	12	and	and	CC
6912	3533	13	vanilla	vanilla	NN
6912	3533	14	.	.	.
6912	3534	1	[	[	-LRB-
6912	3534	2	Footnote	Footnote	NNP
6912	3534	3	54	54	CD
6912	3534	4	:	:	:
6912	3534	5	See	see	VB
6912	3534	6	footnote	footnote	NN
6912	3534	7	25	25	CD
6912	3534	8	regarding	regard	VBG
6912	3534	9	the	the	DT
6912	3534	10	adding	adding	NN
6912	3534	11	of	of	IN
6912	3534	12	vanilla	vanilla	NN
6912	3534	13	.	.	.
6912	3534	14	]	]	-RRB-
6912	3535	1	Serve	serve	VB
6912	3535	2	hot	hot	JJ
6912	3535	3	or	or	CC
6912	3535	4	cold	cold	JJ
6912	3535	5	over	over	IN
6912	3535	6	desserts	dessert	NNS
6912	3535	7	.	.	.
6912	3536	1	QUESTIONS	questions	VB
6912	3536	2	What	what	WP
6912	3536	3	is	be	VBZ
6912	3536	4	the	the	DT
6912	3536	5	purpose	purpose	NN
6912	3536	6	of	of	IN
6912	3536	7	the	the	DT
6912	3536	8	egg	egg	NN
6912	3536	9	and	and	CC
6912	3536	10	bread	bread	NN
6912	3536	11	in	in	IN
6912	3536	12	the	the	DT
6912	3536	13	Bread	Bread	NNP
6912	3536	14	Pudding	Pudding	NNP
6912	3536	15	?	?	.
6912	3537	1	What	what	WDT
6912	3537	2	care	care	NN
6912	3537	3	must	must	MD
6912	3537	4	be	be	VB
6912	3537	5	taken	take	VBN
6912	3537	6	in	in	IN
6912	3537	7	combining	combine	VBG
6912	3537	8	the	the	DT
6912	3537	9	egg	egg	NN
6912	3537	10	mixture	mixture	NN
6912	3537	11	with	with	IN
6912	3537	12	the	the	DT
6912	3537	13	hot	hot	JJ
6912	3537	14	milk	milk	NN
6912	3537	15	mixture	mixture	NN
6912	3537	16	?	?	.
6912	3538	1	Think	think	VB
6912	3538	2	of	of	IN
6912	3538	3	the	the	DT
6912	3538	4	effect	effect	NN
6912	3538	5	of	of	IN
6912	3538	6	intense	intense	JJ
6912	3538	7	heat	heat	NN
6912	3538	8	upon	upon	IN
6912	3538	9	the	the	DT
6912	3538	10	ingredients	ingredient	NNS
6912	3538	11	of	of	IN
6912	3538	12	Bread	Bread	NNP
6912	3538	13	Pudding	Pudding	NNP
6912	3538	14	,	,	,
6912	3538	15	and	and	CC
6912	3538	16	then	then	RB
6912	3538	17	explain	explain	VB
6912	3538	18	why	why	WRB
6912	3538	19	the	the	DT
6912	3538	20	pudding	pudding	NN
6912	3538	21	should	should	MD
6912	3538	22	bake	bake	VB
6912	3538	23	slowly	slowly	RB
6912	3538	24	.	.	.
6912	3539	1	What	what	WP
6912	3539	2	is	be	VBZ
6912	3539	3	the	the	DT
6912	3539	4	result	result	NN
6912	3539	5	,	,	,
6912	3539	6	if	if	IN
6912	3539	7	baked	bake	VBN
6912	3539	8	in	in	IN
6912	3539	9	a	a	DT
6912	3539	10	very	very	RB
6912	3539	11	hot	hot	JJ
6912	3539	12	oven	oven	NN
6912	3539	13	?	?	.
6912	3540	1	What	what	WP
6912	3540	2	is	be	VBZ
6912	3540	3	the	the	DT
6912	3540	4	reason	reason	NN
6912	3540	5	for	for	IN
6912	3540	6	covering	cover	VBG
6912	3540	7	the	the	DT
6912	3540	8	pudding	pudding	NN
6912	3540	9	during	during	IN
6912	3540	10	the	the	DT
6912	3540	11	first	first	JJ
6912	3540	12	15	15	CD
6912	3540	13	minutes	minute	NNS
6912	3540	14	of	of	IN
6912	3540	15	baking	baking	NN
6912	3540	16	?	?	.
6912	3541	1	Name	name	NN
6912	3541	2	combinations	combination	NNS
6912	3541	3	of	of	IN
6912	3541	4	spices	spice	NNS
6912	3541	5	that	that	WDT
6912	3541	6	would	would	MD
6912	3541	7	be	be	VB
6912	3541	8	desirable	desirable	JJ
6912	3541	9	for	for	IN
6912	3541	10	the	the	DT
6912	3541	11	pudding	pudding	NN
6912	3541	12	.	.	.
6912	3542	1	What	what	WDT
6912	3542	2	care	care	NN
6912	3542	3	should	should	MD
6912	3542	4	be	be	VB
6912	3542	5	taken	take	VBN
6912	3542	6	in	in	IN
6912	3542	7	cooking	cooking	NN
6912	3542	8	chocolate	chocolate	NN
6912	3542	9	in	in	IN
6912	3542	10	boiling	boil	VBG
6912	3542	11	water	water	NN
6912	3542	12	?	?	.
6912	3543	1	In	in	IN
6912	3543	2	preparing	prepare	VBG
6912	3543	3	Vanilla	Vanilla	NNP
6912	3543	4	Sauce	Sauce	NNP
6912	3543	5	,	,	,
6912	3543	6	why	why	WRB
6912	3543	7	is	be	VBZ
6912	3543	8	the	the	DT
6912	3543	9	flour	flour	NN
6912	3543	10	mixed	mix	VBN
6912	3543	11	with	with	IN
6912	3543	12	the	the	DT
6912	3543	13	sugar	sugar	NN
6912	3543	14	(	(	-LRB-
6912	3543	15	see	see	VB
6912	3543	16	Experiment	Experiment	NNP
6912	3543	17	24	24	CD
6912	3543	18	)	)	-RRB-
6912	3543	19	?	?	.
6912	3544	1	How	how	WRB
6912	3544	2	does	do	VBZ
6912	3544	3	the	the	DT
6912	3544	4	quantity	quantity	NN
6912	3544	5	of	of	IN
6912	3544	6	thickening	thickening	NN
6912	3544	7	for	for	IN
6912	3544	8	Vanilla	Vanilla	NNP
6912	3544	9	Sauce	Sauce	NNP
6912	3544	10	compare	compare	VBP
6912	3544	11	with	with	IN
6912	3544	12	the	the	DT
6912	3544	13	quantity	quantity	NN
6912	3544	14	of	of	IN
6912	3544	15	thickening	thickening	NN
6912	3544	16	for	for	IN
6912	3544	17	the	the	DT
6912	3544	18	Sauce	Sauce	NNP
6912	3544	19	for	for	IN
6912	3544	20	Cream	Cream	NNP
6912	3544	21	Toast	Toast	NNP
6912	3544	22	?	?	.
6912	3545	1	Give	give	VB
6912	3545	2	the	the	DT
6912	3545	3	four	four	CD
6912	3545	4	different	different	JJ
6912	3545	5	quantities	quantity	NNS
6912	3545	6	of	of	IN
6912	3545	7	flour	flour	NN
6912	3545	8	generally	generally	RB
6912	3545	9	used	use	VBN
6912	3545	10	to	to	TO
6912	3545	11	thicken	thicken	VB
6912	3545	12	one	one	CD
6912	3545	13	pint	pint	NN
6912	3545	14	of	of	IN
6912	3545	15	sauce	sauce	NN
6912	3545	16	.	.	.
6912	3546	1	What	what	WDT
6912	3546	2	care	care	NN
6912	3546	3	should	should	MD
6912	3546	4	be	be	VB
6912	3546	5	taken	take	VBN
6912	3546	6	in	in	IN
6912	3546	7	cooking	cook	VBG
6912	3546	8	Vanilla	Vanilla	NNP
6912	3546	9	Sauce	Sauce	NNP
6912	3546	10	?	?	.
6912	3547	1	Compare	compare	VB
6912	3547	2	the	the	DT
6912	3547	3	recipe	recipe	NN
6912	3547	4	for	for	IN
6912	3547	5	Chocolate	Chocolate	NNP
6912	3547	6	Corn	Corn	NNP
6912	3547	7	-	-	HYPH
6912	3547	8	starch	starch	NN
6912	3547	9	Pudding	pudding	NN
6912	3547	10	with	with	IN
6912	3547	11	that	that	DT
6912	3547	12	for	for	IN
6912	3547	13	Chocolate	Chocolate	NNP
6912	3547	14	Sauce	Sauce	NNP
6912	3547	15	.	.	.
6912	3548	1	What	what	WDT
6912	3548	2	material	material	NN
6912	3548	3	and	and	CC
6912	3548	4	how	how	WRB
6912	3548	5	much	much	JJ
6912	3548	6	of	of	IN
6912	3548	7	it	-PRON-	PRP
6912	3548	8	is	be	VBZ
6912	3548	9	used	use	VBN
6912	3548	10	for	for	IN
6912	3548	11	thickening	thicken	VBG
6912	3548	12	each	each	DT
6912	3548	13	?	?	.
6912	3549	1	What	what	WDT
6912	3549	2	difference	difference	NN
6912	3549	3	in	in	IN
6912	3549	4	consistency	consistency	NN
6912	3549	5	is	be	VBZ
6912	3549	6	there	there	RB
6912	3549	7	in	in	IN
6912	3549	8	the	the	DT
6912	3549	9	two	two	CD
6912	3549	10	cooked	cooked	JJ
6912	3549	11	mixtures	mixture	NNS
6912	3549	12	?	?	.
6912	3550	1	What	what	WP
6912	3550	2	liquids	liquid	NNS
6912	3550	3	are	be	VBP
6912	3550	4	used	use	VBN
6912	3550	5	in	in	IN
6912	3550	6	each	each	DT
6912	3550	7	mixture	mixture	NN
6912	3550	8	?	?	.
6912	3551	1	Why	why	WRB
6912	3551	2	is	be	VBZ
6912	3551	3	the	the	DT
6912	3551	4	sauce	sauce	NN
6912	3551	5	cooked	cook	VBN
6912	3551	6	directly	directly	RB
6912	3551	7	over	over	IN
6912	3551	8	the	the	DT
6912	3551	9	flame	flame	NN
6912	3551	10	and	and	CC
6912	3551	11	then	then	RB
6912	3551	12	over	over	RB
6912	3551	13	,	,	,
6912	3551	14	boiling	boil	VBG
6912	3551	15	water	water	NN
6912	3551	16	,	,	,
6912	3551	17	while	while	IN
6912	3551	18	the	the	DT
6912	3551	19	pudding	pudding	NN
6912	3551	20	is	be	VBZ
6912	3551	21	cooked	cook	VBN
6912	3551	22	only	only	RB
6912	3551	23	over	over	IN
6912	3551	24	boiling	boiling	NN
6912	3551	25	water	water	NN
6912	3551	26	?	?	.
6912	3552	1	LESSON	LESSON	NNP
6912	3552	2	LVII	LVII	NNP
6912	3552	3	CHEESE	cheese	NN
6912	3552	4	(	(	-LRB-
6912	3552	5	A	a	NN
6912	3552	6	)	)	-RRB-
6912	3552	7	THE	the	DT
6912	3552	8	RELATION	relation	NN
6912	3552	9	OF	of	IN
6912	3552	10	CHEESE	cheese	NN
6912	3552	11	TO	to	IN
6912	3552	12	MILK.--To	MILK.--To	NNP
6912	3552	13	show	show	VBP
6912	3552	14	the	the	DT
6912	3552	15	relation	relation	NN
6912	3552	16	of	of	IN
6912	3552	17	cheese	cheese	NN
6912	3552	18	to	to	IN
6912	3552	19	milk	milk	NN
6912	3552	20	,	,	,
6912	3552	21	and	and	CC
6912	3552	22	to	to	TO
6912	3552	23	understand	understand	VB
6912	3552	24	the	the	DT
6912	3552	25	manufacture	manufacture	NN
6912	3552	26	of	of	IN
6912	3552	27	cheese	cheese	NN
6912	3552	28	,	,	,
6912	3552	29	try	try	VB
6912	3552	30	the	the	DT
6912	3552	31	following	follow	VBG
6912	3552	32	:	:	:
6912	3552	33	EXPERIMENT	EXPERIMENT	NNP
6912	3552	34	47	47	CD
6912	3552	35	:	:	:
6912	3552	36	EFFECT	effect	NN
6912	3552	37	OF	of	IN
6912	3552	38	RENNET	RENNET	NNP
6912	3552	39	ON	ON	NNP
6912	3552	40	MILK.--Put	MILK.--Put	NNS
6912	3552	41	a	a	DT
6912	3552	42	small	small	JJ
6912	3552	43	quantity	quantity	NN
6912	3552	44	of	of	IN
6912	3552	45	milk	milk	NN
6912	3552	46	in	in	IN
6912	3552	47	a	a	DT
6912	3552	48	test	test	NN
6912	3552	49	tube	tube	NN
6912	3552	50	and	and	CC
6912	3552	51	heat	heat	VB
6912	3552	52	the	the	DT
6912	3552	53	milk	milk	NN
6912	3552	54	a	a	DT
6912	3552	55	very	very	RB
6912	3552	56	little	little	JJ
6912	3552	57	,	,	,
6912	3552	58	taking	take	VBG
6912	3552	59	care	care	NN
6912	3552	60	not	not	RB
6912	3552	61	to	to	TO
6912	3552	62	boil	boil	VB
6912	3552	63	it	-PRON-	PRP
6912	3552	64	.	.	.
6912	3553	1	Add	add	VB
6912	3553	2	to	to	IN
6912	3553	3	it	-PRON-	PRP
6912	3553	4	1/4	1/4	CD
6912	3553	5	teaspoonful	teaspoonful	JJ
6912	3553	6	liquid	liquid	JJ
6912	3553	7	rennet	rennet	NN
6912	3553	8	,	,	,
6912	3553	9	or	or	CC
6912	3553	10	1/8	1/8	CD
6912	3553	11	junket	junket	NN
6912	3553	12	tablet	tablet	NN
6912	3553	13	,	,	,
6912	3553	14	and	and	CC
6912	3553	15	set	set	VB
6912	3553	16	aside	aside	RB
6912	3553	17	.	.	.
6912	3554	1	After	after	IN
6912	3554	2	a	a	DT
6912	3554	3	few	few	JJ
6912	3554	4	minutes	minute	NNS
6912	3554	5	examine	examine	VBP
6912	3554	6	the	the	DT
6912	3554	7	milk	milk	NN
6912	3554	8	.	.	.
6912	3555	1	How	how	WRB
6912	3555	2	has	have	VBZ
6912	3555	3	the	the	DT
6912	3555	4	rennet	rennet	NN
6912	3555	5	changed	change	VBD
6912	3555	6	the	the	DT
6912	3555	7	milk	milk	NN
6912	3555	8	?	?	.
6912	3556	1	What	what	WDT
6912	3556	2	substance	substance	NN
6912	3556	3	in	in	IN
6912	3556	4	the	the	DT
6912	3556	5	milk	milk	NN
6912	3556	6	has	have	VBZ
6912	3556	7	been	be	VBN
6912	3556	8	clotted	clot	VBN
6912	3556	9	by	by	IN
6912	3556	10	the	the	DT
6912	3556	11	rennet	rennet	NN
6912	3556	12	(	(	-LRB-
6912	3556	13	see	see	VB
6912	3556	14	Lesson	Lesson	NNP
6912	3556	15	XLVI	xlvi	NN
6912	3556	16	)	)	-RRB-
6912	3556	17	?	?	.
6912	3557	1	EXPERIMENT	EXPERIMENT	NNP
6912	3557	2	48	48	CD
6912	3557	3	:	:	:
6912	3557	4	SEPARATION	separation	NN
6912	3557	5	OF	of	IN
6912	3557	6	CURD	CURD	NNP
6912	3557	7	AND	and	CC
6912	3557	8	WHEY	WHEY	NNP
6912	3557	9	--	--	:
6912	3557	10	Again	again	RB
6912	3557	11	heat	heat	VB
6912	3557	12	the	the	DT
6912	3557	13	contents	content	NNS
6912	3557	14	of	of	IN
6912	3557	15	the	the	DT
6912	3557	16	test	test	NN
6912	3557	17	tube	tube	NN
6912	3557	18	of	of	IN
6912	3557	19	Experiment	Experiment	NNP
6912	3557	20	47	47	CD
6912	3557	21	,	,	,
6912	3557	22	turn	turn	VB
6912	3557	23	the	the	DT
6912	3557	24	mixture	mixture	NN
6912	3557	25	into	into	IN
6912	3557	26	a	a	DT
6912	3557	27	cheese	cheese	NN
6912	3557	28	-	-	HYPH
6912	3557	29	cloth	cloth	NN
6912	3557	30	,	,	,
6912	3557	31	and	and	CC
6912	3557	32	press	press	VB
6912	3557	33	the	the	DT
6912	3557	34	cloth	cloth	NN
6912	3557	35	until	until	IN
6912	3557	36	the	the	DT
6912	3557	37	mixture	mixture	NN
6912	3557	38	is	be	VBZ
6912	3557	39	dry	dry	JJ
6912	3557	40	.	.	.
6912	3558	1	Examine	examine	VB
6912	3558	2	the	the	DT
6912	3558	3	material	material	NN
6912	3558	4	left	leave	VBN
6912	3558	5	in	in	IN
6912	3558	6	the	the	DT
6912	3558	7	cloth	cloth	NN
6912	3558	8	.	.	.
6912	3559	1	How	how	WRB
6912	3559	2	does	do	VBZ
6912	3559	3	it	-PRON-	PRP
6912	3559	4	differ	differ	VB
6912	3559	5	from	from	IN
6912	3559	6	ordinary	ordinary	JJ
6912	3559	7	cheese	cheese	NN
6912	3559	8	in	in	IN
6912	3559	9	color	color	NN
6912	3559	10	and	and	CC
6912	3559	11	texture	texture	NN
6912	3559	12	?	?	.
6912	3560	1	In	in	IN
6912	3560	2	cheese	cheese	NN
6912	3560	3	making	make	VBG
6912	3560	4	what	what	WP
6912	3560	5	names	name	NNS
6912	3560	6	are	be	VBP
6912	3560	7	given	give	VBN
6912	3560	8	to	to	IN
6912	3560	9	the	the	DT
6912	3560	10	solids	solid	NNS
6912	3560	11	and	and	CC
6912	3560	12	liquids	liquid	NNS
6912	3560	13	of	of	IN
6912	3560	14	clotted	clot	VBN
6912	3560	15	milk	milk	NN
6912	3560	16	?	?	.
6912	3561	1	Cheese	cheese	NN
6912	3561	2	is	be	VBZ
6912	3561	3	prepared	prepare	VBN
6912	3561	4	for	for	IN
6912	3561	5	the	the	DT
6912	3561	6	market	market	NN
6912	3561	7	in	in	IN
6912	3561	8	a	a	DT
6912	3561	9	way	way	NN
6912	3561	10	somewhat	somewhat	RB
6912	3561	11	similar	similar	JJ
6912	3561	12	to	to	IN
6912	3561	13	that	that	DT
6912	3561	14	shown	show	VBN
6912	3561	15	in	in	IN
6912	3561	16	Experiments	experiment	NNS
6912	3561	17	47	47	CD
6912	3561	18	and	and	CC
6912	3561	19	48	48	CD
6912	3561	20	,	,	,
6912	3561	21	except	except	IN
6912	3561	22	that	that	IN
6912	3561	23	it	-PRON-	PRP
6912	3561	24	is	be	VBZ
6912	3561	25	colored	color	VBN
6912	3561	26	,	,	,
6912	3561	27	salted	salt	VBN
6912	3561	28	,	,	,
6912	3561	29	pressed	press	VBN
6912	3561	30	into	into	IN
6912	3561	31	shape	shape	NN
6912	3561	32	,	,	,
6912	3561	33	and	and	CC
6912	3561	34	allowed	allow	VBN
6912	3561	35	to	to	TO
6912	3561	36	ripen	ripen	VB
6912	3561	37	.	.	.
6912	3562	1	While	while	IN
6912	3562	2	ripening	ripen	VBG
6912	3562	3	,	,	,
6912	3562	4	changes	change	NNS
6912	3562	5	take	take	VBP
6912	3562	6	place	place	NN
6912	3562	7	in	in	IN
6912	3562	8	the	the	DT
6912	3562	9	ingredients	ingredient	NNS
6912	3562	10	of	of	IN
6912	3562	11	cheese	cheese	NN
6912	3562	12	which	which	WDT
6912	3562	13	develop	develop	VBP
6912	3562	14	characteristic	characteristic	JJ
6912	3562	15	flavors	flavor	NNS
6912	3562	16	and	and	CC
6912	3562	17	make	make	VB
6912	3562	18	the	the	DT
6912	3562	19	cheese	cheese	NN
6912	3562	20	firm	firm	NN
6912	3562	21	.	.	.
6912	3563	1	There	there	EX
6912	3563	2	are	be	VBP
6912	3563	3	two	two	CD
6912	3563	4	general	general	JJ
6912	3563	5	classes	class	NNS
6912	3563	6	of	of	IN
6912	3563	7	cheese,--hard	cheese,--hard	NNP
6912	3563	8	cheese	cheese	NN
6912	3563	9	and	and	CC
6912	3563	10	soft	soft	JJ
6912	3563	11	cheese	cheese	NN
6912	3563	12	.	.	.
6912	3564	1	A	a	DT
6912	3564	2	hard	hard	JJ
6912	3564	3	cheese	cheese	NN
6912	3564	4	commonly	commonly	RB
6912	3564	5	known	know	VBN
6912	3564	6	as	as	IN
6912	3564	7	"	"	``
6912	3564	8	American	American	NNP
6912	3564	9	Cream	Cream	NNP
6912	3564	10	Cheese	Cheese	NNP
6912	3564	11	"	"	''
6912	3564	12	is	be	VBZ
6912	3564	13	generally	generally	RB
6912	3564	14	used	use	VBN
6912	3564	15	in	in	IN
6912	3564	16	this	this	DT
6912	3564	17	country	country	NN
6912	3564	18	.	.	.
6912	3565	1	ACTION	action	NN
6912	3565	2	OF	of	IN
6912	3565	3	RENNIN	rennin	NN
6912	3565	4	IN	in	IN
6912	3565	5	DIGESTING	digest	VBG
6912	3565	6	MILK.--The	milk.--the	JJ
6912	3565	7	rennet	rennet	NN
6912	3565	8	or	or	CC
6912	3565	9	junket	junket	NN
6912	3565	10	used	use	VBN
6912	3565	11	to	to	TO
6912	3565	12	clot	clot	VB
6912	3565	13	the	the	DT
6912	3565	14	casein	casein	NN
6912	3565	15	of	of	IN
6912	3565	16	the	the	DT
6912	3565	17	milk	milk	NN
6912	3565	18	is	be	VBZ
6912	3565	19	obtained	obtain	VBN
6912	3565	20	from	from	IN
6912	3565	21	the	the	DT
6912	3565	22	digestive	digestive	JJ
6912	3565	23	juices	juice	NNS
6912	3565	24	of	of	IN
6912	3565	25	the	the	DT
6912	3565	26	stomach	stomach	NN
6912	3565	27	of	of	IN
6912	3565	28	a	a	DT
6912	3565	29	calf	calf	NN
6912	3565	30	.	.	.
6912	3566	1	An	an	DT
6912	3566	2	enzyme	enzyme	NNS
6912	3566	3	called	call	VBN
6912	3566	4	rennin	rennin	NN
6912	3566	5	exists	exist	VBZ
6912	3566	6	in	in	IN
6912	3566	7	the	the	DT
6912	3566	8	gastric	gastric	JJ
6912	3566	9	juice	juice	NN
6912	3566	10	of	of	IN
6912	3566	11	the	the	DT
6912	3566	12	human	human	JJ
6912	3566	13	stomach	stomach	NN
6912	3566	14	also	also	RB
6912	3566	15	.	.	.
6912	3567	1	When	when	WRB
6912	3567	2	milk	milk	NN
6912	3567	3	is	be	VBZ
6912	3567	4	digested	digest	VBN
6912	3567	5	,	,	,
6912	3567	6	it	-PRON-	PRP
6912	3567	7	is	be	VBZ
6912	3567	8	first	first	RB
6912	3567	9	clotted	clot	VBN
6912	3567	10	by	by	IN
6912	3567	11	the	the	DT
6912	3567	12	enzyme	enzyme	NNS
6912	3567	13	in	in	IN
6912	3567	14	the	the	DT
6912	3567	15	stomach	stomach	NN
6912	3567	16	.	.	.
6912	3568	1	EXPERIMENT	EXPERIMENT	NNP
6912	3568	2	49	49	CD
6912	3568	3	:	:	:
6912	3568	4	EFFECT	effect	NN
6912	3568	5	OF	of	IN
6912	3568	6	ACID	ACID	NNP
6912	3568	7	ON	ON	NNP
6912	3568	8	MILK.--Add	milk.--add	RB
6912	3568	9	a	a	DT
6912	3568	10	few	few	JJ
6912	3568	11	drops	drop	NNS
6912	3568	12	of	of	IN
6912	3568	13	vinegar	vinegar	NN
6912	3568	14	to	to	IN
6912	3568	15	warm	warm	JJ
6912	3568	16	milk	milk	NN
6912	3568	17	in	in	IN
6912	3568	18	a	a	DT
6912	3568	19	test	test	NN
6912	3568	20	tube	tube	NN
6912	3568	21	.	.	.
6912	3569	1	What	what	WP
6912	3569	2	is	be	VBZ
6912	3569	3	the	the	DT
6912	3569	4	result	result	NN
6912	3569	5	?	?	.
6912	3570	1	What	what	WDT
6912	3570	2	substance	substance	NN
6912	3570	3	in	in	IN
6912	3570	4	the	the	DT
6912	3570	5	milk	milk	NN
6912	3570	6	has	have	VBZ
6912	3570	7	been	be	VBN
6912	3570	8	curdled	curdle	VBN
6912	3570	9	by	by	IN
6912	3570	10	the	the	DT
6912	3570	11	acid	acid	NN
6912	3570	12	?	?	.
6912	3571	1	To	to	IN
6912	3571	2	what	what	WDT
6912	3571	3	substance	substance	NN
6912	3571	4	in	in	IN
6912	3571	5	milk	milk	NN
6912	3571	6	is	be	VBZ
6912	3571	7	its	-PRON-	PRP$
6912	3571	8	sweet	sweet	JJ
6912	3571	9	taste	taste	NN
6912	3571	10	due	due	JJ
6912	3571	11	?	?	.
6912	3572	1	Into	into	IN
6912	3572	2	what	what	WP
6912	3572	3	has	have	VBZ
6912	3572	4	this	this	DT
6912	3572	5	substance	substance	NN
6912	3572	6	changed	change	VBD
6912	3572	7	when	when	WRB
6912	3572	8	milk	milk	NN
6912	3572	9	sours	sour	NNS
6912	3572	10	?	?	.
6912	3573	1	What	what	WP
6912	3573	2	causes	cause	VBZ
6912	3573	3	the	the	DT
6912	3573	4	change	change	NN
6912	3573	5	in	in	IN
6912	3573	6	this	this	DT
6912	3573	7	material	material	NN
6912	3573	8	(	(	-LRB-
6912	3573	9	see	see	VB
6912	3573	10	_	_	NNP
6912	3573	11	Care	Care	NNP
6912	3573	12	of	of	IN
6912	3573	13	Milk	Milk	NNP
6912	3573	14	_	_	NNP
6912	3573	15	)	)	-RRB-
6912	3573	16	?	?	.
6912	3574	1	Knowing	know	VBG
6912	3574	2	the	the	DT
6912	3574	3	effect	effect	NN
6912	3574	4	of	of	IN
6912	3574	5	acid	acid	NN
6912	3574	6	on	on	IN
6912	3574	7	milk	milk	NN
6912	3574	8	,	,	,
6912	3574	9	explain	explain	VB
6912	3574	10	the	the	DT
6912	3574	11	clotted	clot	VBN
6912	3574	12	condition	condition	NN
6912	3574	13	of	of	IN
6912	3574	14	sour	sour	JJ
6912	3574	15	milk	milk	NN
6912	3574	16	.	.	.
6912	3575	1	JUNKET	JUNKET	NNP
6912	3575	2	"	"	``
6912	3575	3	CUSTARD	CUSTARD	NNP
6912	3575	4	"	"	''
6912	3575	5	1	1	CD
6912	3575	6	quart	quart	NN
6912	3575	7	milk	milk	NN
6912	3575	8	1/4	1/4	CD
6912	3575	9	cupful	cupful	JJ
6912	3575	10	sugar	sugar	NN
6912	3575	11	1	1	CD
6912	3575	12	teaspoonful	teaspoonful	JJ
6912	3575	13	vanilla	vanilla	NN
6912	3575	14	1	1	CD
6912	3575	15	tablespoonful	tablespoonful	JJ
6912	3575	16	liquid	liquid	JJ
6912	3575	17	rennet	rennet	NN
6912	3575	18	_	_	NNP
6912	3575	19	or	or	CC
6912	3575	20	_	_	NNP
6912	3575	21	1	1	CD
6912	3575	22	junket	junket	NN
6912	3575	23	tablet	tablet	NN
6912	3575	24	Powdered	powder	VBN
6912	3575	25	cinnamon	cinnamon	NN
6912	3575	26	or	or	CC
6912	3575	27	nutmeg	nutmeg	NN
6912	3575	28	Heat	Heat	NNP
6912	3575	29	the	the	DT
6912	3575	30	milk	milk	NN
6912	3575	31	in	in	IN
6912	3575	32	a	a	DT
6912	3575	33	double	double	JJ
6912	3575	34	boiler	boiler	NN
6912	3575	35	until	until	IN
6912	3575	36	it	-PRON-	PRP
6912	3575	37	is	be	VBZ
6912	3575	38	_	_	NNP
6912	3575	39	lukewarm	lukewarm	JJ
6912	3575	40	_	_	NNP
6912	3575	41	only	only	RB
6912	3575	42	;	;	:
6912	3575	43	do	do	VB
6912	3575	44	not	not	RB
6912	3575	45	heat	heat	VB
6912	3575	46	it	-PRON-	PRP
6912	3575	47	to	to	IN
6912	3575	48	scalding	scald	VBG
6912	3575	49	temperature	temperature	NN
6912	3575	50	.	.	.
6912	3576	1	Test	test	VB
6912	3576	2	milk	milk	NN
6912	3576	3	for	for	IN
6912	3576	4	lukewarm	lukewarm	NNP
6912	3576	5	,	,	,
6912	3576	6	_	_	NNP
6912	3576	7	i.e.	i.e.	FW
6912	3576	8	_	_	NNP
6912	3576	9	body	body	NN
6912	3576	10	temperature	temperature	NN
6912	3576	11	,	,	,
6912	3576	12	by	by	IN
6912	3576	13	letting	let	VBG
6912	3576	14	a	a	DT
6912	3576	15	drop	drop	NN
6912	3576	16	fall	fall	NN
6912	3576	17	on	on	IN
6912	3576	18	the	the	DT
6912	3576	19	wrist	wrist	NN
6912	3576	20	.	.	.
6912	3577	1	If	if	IN
6912	3577	2	the	the	DT
6912	3577	3	milk	milk	NN
6912	3577	4	"	"	''
6912	3577	5	feels	feel	VBZ
6912	3577	6	like	like	IN
6912	3577	7	the	the	DT
6912	3577	8	wrist"--neither	wrist"--neither	NNP
6912	3577	9	warmer	warm	JJR
6912	3577	10	nor	nor	CC
6912	3577	11	colder	cold	JJR
6912	3577	12	--	--	:
6912	3577	13	it	-PRON-	PRP
6912	3577	14	is	be	VBZ
6912	3577	15	lukewarm	lukewarm	JJ
6912	3577	16	in	in	IN
6912	3577	17	temperature	temperature	NN
6912	3577	18	.	.	.
6912	3578	1	If	if	IN
6912	3578	2	a	a	DT
6912	3578	3	junket	junket	NN
6912	3578	4	tablet	tablet	NN
6912	3578	5	is	be	VBZ
6912	3578	6	used	use	VBN
6912	3578	7	,	,	,
6912	3578	8	crush	crush	VB
6912	3578	9	it	-PRON-	PRP
6912	3578	10	.	.	.
6912	3579	1	Add	add	VB
6912	3579	2	the	the	DT
6912	3579	3	sugar	sugar	NN
6912	3579	4	,	,	,
6912	3579	5	vanilla	vanilla	NN
6912	3579	6	,	,	,
6912	3579	7	and	and	CC
6912	3579	8	rennet	rennet	NN
6912	3579	9	or	or	CC
6912	3579	10	junket	junket	NN
6912	3579	11	,	,	,
6912	3579	12	and	and	CC
6912	3579	13	stir	stir	VB
6912	3579	14	until	until	IN
6912	3579	15	dissolved	dissolve	VBN
6912	3579	16	.	.	.
6912	3580	1	Pour	pour	VB
6912	3580	2	into	into	IN
6912	3580	3	a	a	DT
6912	3580	4	glass	glass	NN
6912	3580	5	dish	dish	NN
6912	3580	6	and	and	CC
6912	3580	7	stand	stand	VB
6912	3580	8	in	in	IN
6912	3580	9	a	a	DT
6912	3580	10	warm	warm	JJ
6912	3580	11	place	place	NN
6912	3580	12	until	until	IN
6912	3580	13	it	-PRON-	PRP
6912	3580	14	thickens	thicken	VBZ
6912	3580	15	.	.	.
6912	3581	1	Then	then	RB
6912	3581	2	set	set	VB
6912	3581	3	the	the	DT
6912	3581	4	Junket	Junket	NNP
6912	3581	5	"	"	``
6912	3581	6	Custard	Custard	NNP
6912	3581	7	"	"	''
6912	3581	8	in	in	IN
6912	3581	9	a	a	DT
6912	3581	10	cool	cool	JJ
6912	3581	11	place	place	NN
6912	3581	12	.	.	.
6912	3582	1	When	when	WRB
6912	3582	2	cold	cold	JJ
6912	3582	3	,	,	,
6912	3582	4	sprinkle	sprinkle	VBP
6912	3582	5	with	with	IN
6912	3582	6	a	a	DT
6912	3582	7	little	little	JJ
6912	3582	8	cinnamon	cinnamon	NN
6912	3582	9	or	or	CC
6912	3582	10	nutmeg	nutmeg	NN
6912	3582	11	,	,	,
6912	3582	12	and	and	CC
6912	3582	13	serve	serve	VB
6912	3582	14	with	with	IN
6912	3582	15	cream	cream	NN
6912	3582	16	.	.	.
6912	3583	1	COTTAGE	cottage	NN
6912	3583	2	CHEESE	cheese	NN
6912	3583	3	1	1	CD
6912	3583	4	quart	quart	NN
6912	3583	5	thick	thick	JJ
6912	3583	6	sour	sour	JJ
6912	3583	7	milk	milk	NN
6912	3583	8	1/4	1/4	CD
6912	3583	9	teaspoonful	teaspoonful	JJ
6912	3583	10	salt	salt	NN
6912	3583	11	Cream	Cream	NNP
6912	3583	12	,	,	,
6912	3583	13	top	top	JJ
6912	3583	14	milk	milk	NN
6912	3583	15	,	,	,
6912	3583	16	or	or	CC
6912	3583	17	butter	butter	NN
6912	3583	18	Pour	Pour	NNP
6912	3583	19	at	at	RB
6912	3583	20	least	least	JJS
6912	3583	21	2	2	CD
6912	3583	22	quarts	quart	NNS
6912	3583	23	of	of	IN
6912	3583	24	boiling	boil	VBG
6912	3583	25	water	water	NN
6912	3583	26	into	into	IN
6912	3583	27	the	the	DT
6912	3583	28	sour	sour	JJ
6912	3583	29	milk	milk	NN
6912	3583	30	.	.	.
6912	3584	1	Allow	allow	VB
6912	3584	2	the	the	DT
6912	3584	3	mixture	mixture	NN
6912	3584	4	to	to	TO
6912	3584	5	stand	stand	VB
6912	3584	6	until	until	IN
6912	3584	7	the	the	DT
6912	3584	8	curd	curd	NN
6912	3584	9	separates	separate	NNS
6912	3584	10	from	from	IN
6912	3584	11	the	the	DT
6912	3584	12	whey	whey	NN
6912	3584	13	.	.	.
6912	3585	1	Strain	strain	VB
6912	3585	2	the	the	DT
6912	3585	3	mixture	mixture	NN
6912	3585	4	in	in	IN
6912	3585	5	a	a	DT
6912	3585	6	cloth	cloth	NN
6912	3585	7	,	,	,
6912	3585	8	pressing	press	VBG
6912	3585	9	the	the	DT
6912	3585	10	cloth	cloth	NN
6912	3585	11	until	until	IN
6912	3585	12	the	the	DT
6912	3585	13	curd	curd	NN
6912	3585	14	is	be	VBZ
6912	3585	15	dry	dry	JJ
6912	3585	16	,	,	,
6912	3585	17	or	or	CC
6912	3585	18	allow	allow	VB
6912	3585	19	it	-PRON-	PRP
6912	3585	20	to	to	TO
6912	3585	21	drip	drip	VB
6912	3585	22	for	for	IN
6912	3585	23	several	several	JJ
6912	3585	24	hours	hour	NNS
6912	3585	25	or	or	CC
6912	3585	26	overnight	overnight	RB
6912	3585	27	.	.	.
6912	3586	1	Put	put	VB
6912	3586	2	the	the	DT
6912	3586	3	curd	curd	NN
6912	3586	4	in	in	IN
6912	3586	5	a	a	DT
6912	3586	6	bowl	bowl	NN
6912	3586	7	,	,	,
6912	3586	8	add	add	VB
6912	3586	9	salt	salt	NN
6912	3586	10	and	and	CC
6912	3586	11	a	a	DT
6912	3586	12	little	little	JJ
6912	3586	13	cream	cream	NN
6912	3586	14	,	,	,
6912	3586	15	top	top	JJ
6912	3586	16	milk	milk	NN
6912	3586	17	,	,	,
6912	3586	18	or	or	CC
6912	3586	19	melted	melted	JJ
6912	3586	20	butter	butter	NN
6912	3586	21	,	,	,
6912	3586	22	and	and	CC
6912	3586	23	mix	mix	VB
6912	3586	24	thoroughly	thoroughly	RB
6912	3586	25	.	.	.
6912	3587	1	Serve	serve	VB
6912	3587	2	lightly	lightly	RB
6912	3587	3	heaped	heap	VBN
6912	3587	4	,	,	,
6912	3587	5	or	or	CC
6912	3587	6	molded	mold	VBN
6912	3587	7	into	into	IN
6912	3587	8	balls	ball	NNS
6912	3587	9	.	.	.
6912	3588	1	QUESTIONS	QUESTIONS	NNP
6912	3588	2	Why	why	WRB
6912	3588	3	should	should	MD
6912	3588	4	junket	junket	VB
6912	3588	5	tablets	tablet	NNS
6912	3588	6	be	be	VB
6912	3588	7	crushed	crush	VBN
6912	3588	8	before	before	IN
6912	3588	9	adding	add	VBG
6912	3588	10	to	to	IN
6912	3588	11	the	the	DT
6912	3588	12	milk	milk	NN
6912	3588	13	(	(	-LRB-
6912	3588	14	see	see	VB
6912	3588	15	Experiment	Experiment	NNP
6912	3588	16	12	12	CD
6912	3588	17	)	)	-RRB-
6912	3588	18	?	?	.
6912	3589	1	In	in	IN
6912	3589	2	what	what	WDT
6912	3589	3	way	way	NN
6912	3589	4	is	be	VBZ
6912	3589	5	the	the	DT
6912	3589	6	preparation	preparation	NN
6912	3589	7	of	of	IN
6912	3589	8	milk	milk	NN
6912	3589	9	for	for	IN
6912	3589	10	Junket	Junket	NNP
6912	3589	11	"	"	``
6912	3589	12	Custard	Custard	NNP
6912	3589	13	"	"	''
6912	3589	14	like	like	IN
6912	3589	15	the	the	DT
6912	3589	16	digestion	digestion	NN
6912	3589	17	of	of	IN
6912	3589	18	milk	milk	NN
6912	3589	19	in	in	IN
6912	3589	20	the	the	DT
6912	3589	21	stomach	stomach	NN
6912	3589	22	?	?	.
6912	3590	1	Tell	tell	VB
6912	3590	2	why	why	WRB
6912	3590	3	Junket	Junket	NNP
6912	3590	4	"	"	``
6912	3590	5	Custard	Custard	NNP
6912	3590	6	"	"	''
6912	3590	7	is	be	VBZ
6912	3590	8	quickly	quickly	RB
6912	3590	9	digested	digested	JJ
6912	3590	10	.	.	.
6912	3591	1	How	how	WRB
6912	3591	2	much	much	JJ
6912	3591	3	Cottage	Cottage	NNP
6912	3591	4	Cheese	Cheese	NNP
6912	3591	5	is	be	VBZ
6912	3591	6	obtained	obtain	VBN
6912	3591	7	from	from	IN
6912	3591	8	1	1	CD
6912	3591	9	quart	quart	NN
6912	3591	10	of	of	IN
6912	3591	11	milk	milk	NN
6912	3591	12	?	?	.
6912	3592	1	Explain	explain	VB
6912	3592	2	the	the	DT
6912	3592	3	use	use	NN
6912	3592	4	of	of	IN
6912	3592	5	boiling	boil	VBG
6912	3592	6	water	water	NN
6912	3592	7	in	in	IN
6912	3592	8	preparing	prepare	VBG
6912	3592	9	Cottage	Cottage	NNP
6912	3592	10	Cheese	Cheese	NNP
6912	3592	11	from	from	IN
6912	3592	12	sour	sour	JJ
6912	3592	13	milk	milk	NN
6912	3592	14	.	.	.
6912	3593	1	What	what	WP
6912	3593	2	is	be	VBZ
6912	3593	3	the	the	DT
6912	3593	4	price	price	NN
6912	3593	5	per	per	IN
6912	3593	6	pint	pint	NN
6912	3593	7	of	of	IN
6912	3593	8	Cottage	Cottage	NNP
6912	3593	9	Cheese	Cheese	NNP
6912	3593	10	prepared	prepare	VBD
6912	3593	11	at	at	IN
6912	3593	12	home	home	NN
6912	3593	13	?	?	.
6912	3594	1	What	what	WP
6912	3594	2	is	be	VBZ
6912	3594	3	the	the	DT
6912	3594	4	price	price	NN
6912	3594	5	per	per	IN
6912	3594	6	pint	pint	NN
6912	3594	7	of	of	IN
6912	3594	8	Cottage	Cottage	NNP
6912	3594	9	Cheese	Cheese	NNP
6912	3594	10	obtained	obtain	VBN
6912	3594	11	at	at	IN
6912	3594	12	market	market	NN
6912	3594	13	?	?	.
6912	3595	1	LESSON	LESSON	NNP
6912	3595	2	LVIII	LVIII	NNP
6912	3595	3	CHEESE	CHEESE	NNP
6912	3595	4	(	(	-LRB-
6912	3595	5	B	b	NN
6912	3595	6	)	)	-RRB-
6912	3595	7	FOOD	food	NN
6912	3595	8	VALUE	value	NN
6912	3595	9	AND	and	CC
6912	3595	10	USE	use	NN
6912	3595	11	OF	of	IN
6912	3595	12	CHEESE.--Cheese	CHEESE.--Cheese	NNP
6912	3595	13	is	be	VBZ
6912	3595	14	concentrated	concentrate	VBN
6912	3595	15	food	food	NN
6912	3595	16	,	,	,
6912	3595	17	_	_	NNP
6912	3595	18	i.e.	i.e.	FW
6912	3595	19	_	_	NNP
6912	3595	20	it	-PRON-	PRP
6912	3595	21	contains	contain	VBZ
6912	3595	22	much	much	JJ
6912	3595	23	nourishment	nourishment	NN
6912	3595	24	in	in	IN
6912	3595	25	small	small	JJ
6912	3595	26	bulk	bulk	NN
6912	3595	27	.	.	.
6912	3596	1	One	one	CD
6912	3596	2	pound	pound	NN
6912	3596	3	of	of	IN
6912	3596	4	cheese	cheese	NN
6912	3596	5	contains	contain	VBZ
6912	3596	6	as	as	RB
6912	3596	7	much	much	JJ
6912	3596	8	protein	protein	NN
6912	3596	9	as	as	IN
6912	3596	10	two	two	CD
6912	3596	11	pounds	pound	NNS
6912	3596	12	of	of	IN
6912	3596	13	eggs	egg	NNS
6912	3596	14	or	or	CC
6912	3596	15	one	one	CD
6912	3596	16	and	and	CC
6912	3596	17	one	one	CD
6912	3596	18	half	half	JJ
6912	3596	19	pounds	pound	NNS
6912	3596	20	of	of	IN
6912	3596	21	meat	meat	NN
6912	3596	22	,	,	,
6912	3596	23	and	and	CC
6912	3596	24	as	as	RB
6912	3596	25	much	much	JJ
6912	3596	26	fat	fat	NN
6912	3596	27	as	as	IN
6912	3596	28	three	three	CD
6912	3596	29	pounds	pound	NNS
6912	3596	30	of	of	IN
6912	3596	31	eggs	egg	NNS
6912	3596	32	and	and	CC
6912	3596	33	one	one	CD
6912	3596	34	pound	pound	NN
6912	3596	35	of	of	IN
6912	3596	36	beef	beef	NN
6912	3596	37	.	.	.
6912	3597	1	In	in	IN
6912	3597	2	addition	addition	NN
6912	3597	3	to	to	IN
6912	3597	4	protein	protein	NN
6912	3597	5	and	and	CC
6912	3597	6	fat	fat	NN
6912	3597	7	,	,	,
6912	3597	8	cheese	cheese	NN
6912	3597	9	contains	contain	VBZ
6912	3597	10	ash	ash	NN
6912	3597	11	and	and	CC
6912	3597	12	vitamines	vitamine	NNS
6912	3597	13	(	(	-LRB-
6912	3597	14	see	see	VB
6912	3597	15	Division	Division	NNP
6912	3597	16	Seven	Seven	NNP
6912	3597	17	)	)	-RRB-
6912	3597	18	.	.	.
6912	3598	1	Cottage	cottage	NN
6912	3598	2	Cheese	Cheese	NNP
6912	3598	3	is	be	VBZ
6912	3598	4	a	a	DT
6912	3598	5	particularly	particularly	RB
6912	3598	6	good	good	JJ
6912	3598	7	food	food	NN
6912	3598	8	.	.	.
6912	3599	1	Since	since	IN
6912	3599	2	it	-PRON-	PRP
6912	3599	3	is	be	VBZ
6912	3599	4	less	less	RBR
6912	3599	5	expensive	expensive	JJ
6912	3599	6	than	than	IN
6912	3599	7	most	most	JJS
6912	3599	8	foods	food	NNS
6912	3599	9	rich	rich	JJ
6912	3599	10	in	in	IN
6912	3599	11	protein	protein	NN
6912	3599	12	,	,	,
6912	3599	13	it	-PRON-	PRP
6912	3599	14	should	should	MD
6912	3599	15	be	be	VB
6912	3599	16	used	use	VBN
6912	3599	17	to	to	IN
6912	3599	18	a	a	DT
6912	3599	19	greater	great	JJR
6912	3599	20	extent	extent	NN
6912	3599	21	than	than	IN
6912	3599	22	it	-PRON-	PRP
6912	3599	23	is	be	VBZ
6912	3599	24	at	at	IN
6912	3599	25	the	the	DT
6912	3599	26	present	present	JJ
6912	3599	27	time	time	NN
6912	3599	28	.	.	.
6912	3600	1	Most	Most	JJS
6912	3600	2	tasty	tasty	JJ
6912	3600	3	salads	salad	NNS
6912	3600	4	and	and	CC
6912	3600	5	meat	meat	NN
6912	3600	6	substitute	substitute	NN
6912	3600	7	dishes	dish	NNS
6912	3600	8	may	may	MD
6912	3600	9	be	be	VB
6912	3600	10	prepared	prepare	VBN
6912	3600	11	from	from	IN
6912	3600	12	cottage	cottage	NN
6912	3600	13	cheese	cheese	NN
6912	3600	14	.	.	.
6912	3601	1	Cheese	cheese	NN
6912	3601	2	was	be	VBD
6912	3601	3	formerly	formerly	RB
6912	3601	4	considered	consider	VBN
6912	3601	5	somewhat	somewhat	RB
6912	3601	6	difficult	difficult	JJ
6912	3601	7	of	of	IN
6912	3601	8	digestion	digestion	NN
6912	3601	9	,	,	,
6912	3601	10	but	but	CC
6912	3601	11	investigations	investigation	NNS
6912	3601	12	(	(	-LRB-
6912	3601	13	see	see	VB
6912	3601	14	Farmers	Farmers	NNP
6912	3601	15	'	'	POS
6912	3601	16	Bulletin	Bulletin	NNP
6912	3601	17	487	487	CD
6912	3601	18	,	,	,
6912	3601	19	_	_	NNP
6912	3601	20	The	the	DT
6912	3601	21	Digestion	Digestion	NNP
6912	3601	22	of	of	IN
6912	3601	23	Cheese	Cheese	NNP
6912	3601	24	_	_	NNP
6912	3601	25	,	,	,
6912	3601	26	p.	p.	NN
6912	3602	1	15	15	CD
6912	3602	2	.	.	.
6912	3602	3	)	)	-RRB-
6912	3603	1	show	show	VB
6912	3603	2	that	that	IN
6912	3603	3	cheese	cheese	NN
6912	3603	4	differs	differ	NNS
6912	3603	5	but	but	CC
6912	3603	6	little	little	JJ
6912	3603	7	from	from	IN
6912	3603	8	meat	meat	NN
6912	3603	9	in	in	IN
6912	3603	10	ease	ease	NN
6912	3603	11	of	of	IN
6912	3603	12	digestion	digestion	NN
6912	3603	13	.	.	.
6912	3604	1	Cheese	cheese	NN
6912	3604	2	,	,	,
6912	3604	3	like	like	IN
6912	3604	4	protein	protein	NN
6912	3604	5	foods	food	NNS
6912	3604	6	in	in	IN
6912	3604	7	general	general	JJ
6912	3604	8	,	,	,
6912	3604	9	if	if	IN
6912	3604	10	cooked	cook	VBN
6912	3604	11	at	at	RB
6912	3604	12	all	all	RB
6912	3604	13	,	,	,
6912	3604	14	should	should	MD
6912	3604	15	be	be	VB
6912	3604	16	heated	heat	VBN
6912	3604	17	at	at	IN
6912	3604	18	low	low	JJ
6912	3604	19	or	or	CC
6912	3604	20	moderate	moderate	JJ
6912	3604	21	temperature	temperature	NN
6912	3604	22	.	.	.
6912	3605	1	It	-PRON-	PRP
6912	3605	2	is	be	VBZ
6912	3605	3	well	well	JJ
6912	3605	4	to	to	TO
6912	3605	5	cook	cook	VB
6912	3605	6	cheese	cheese	NN
6912	3605	7	in	in	IN
6912	3605	8	combination	combination	NN
6912	3605	9	with	with	IN
6912	3605	10	other	other	JJ
6912	3605	11	food	food	NN
6912	3605	12	materials	material	NNS
6912	3605	13	.	.	.
6912	3606	1	The	the	DT
6912	3606	2	use	use	NN
6912	3606	3	of	of	IN
6912	3606	4	cheese	cheese	NN
6912	3606	5	at	at	IN
6912	3606	6	the	the	DT
6912	3606	7	close	close	NN
6912	3606	8	of	of	IN
6912	3606	9	a	a	DT
6912	3606	10	dinner	dinner	NN
6912	3606	11	,	,	,
6912	3606	12	when	when	WRB
6912	3606	13	sufficient	sufficient	JJ
6912	3606	14	food	food	NN
6912	3606	15	has	have	VBZ
6912	3606	16	already	already	RB
6912	3606	17	been	be	VBN
6912	3606	18	eaten	eat	VBN
6912	3606	19	,	,	,
6912	3606	20	is	be	VBZ
6912	3606	21	not	not	RB
6912	3606	22	advisable	advisable	JJ
6912	3606	23	.	.	.
6912	3607	1	CARE	care	NN
6912	3607	2	OF	of	IN
6912	3607	3	CHEESE.--Molds	cheese.--mold	NNS
6912	3607	4	grow	grow	VBP
6912	3607	5	rapidly	rapidly	RB
6912	3607	6	upon	upon	IN
6912	3607	7	cheese	cheese	NN
6912	3607	8	,	,	,
6912	3607	9	especially	especially	RB
6912	3607	10	if	if	IN
6912	3607	11	it	-PRON-	PRP
6912	3607	12	is	be	VBZ
6912	3607	13	placed	place	VBN
6912	3607	14	in	in	IN
6912	3607	15	a	a	DT
6912	3607	16	warm	warm	JJ
6912	3607	17	place	place	NN
6912	3607	18	and	and	CC
6912	3607	19	the	the	DT
6912	3607	20	air	air	NN
6912	3607	21	is	be	VBZ
6912	3607	22	excluded	exclude	VBN
6912	3607	23	from	from	IN
6912	3607	24	it	-PRON-	PRP
6912	3607	25	(	(	-LRB-
6912	3607	26	see	see	VB
6912	3607	27	_	_	NNP
6912	3607	28	Why	why	WRB
6912	3607	29	Foods	Foods	NNPS
6912	3607	30	Spoil	Spoil	NNP
6912	3607	31	_	_	NNP
6912	3607	32	)	)	-RRB-
6912	3607	33	.	.	.
6912	3608	1	For	for	IN
6912	3608	2	this	this	DT
6912	3608	3	reason	reason	NN
6912	3608	4	,	,	,
6912	3608	5	cheese	cheese	NN
6912	3608	6	should	should	MD
6912	3608	7	never	never	RB
6912	3608	8	be	be	VB
6912	3608	9	placed	place	VBN
6912	3608	10	in	in	IN
6912	3608	11	a	a	DT
6912	3608	12	tightly	tightly	RB
6912	3608	13	covered	cover	VBN
6912	3608	14	dish	dish	NN
6912	3608	15	or	or	CC
6912	3608	16	jar	jar	NN
6912	3608	17	.	.	.
6912	3609	1	It	-PRON-	PRP
6912	3609	2	may	may	MD
6912	3609	3	be	be	VB
6912	3609	4	placed	place	VBN
6912	3609	5	in	in	IN
6912	3609	6	a	a	DT
6912	3609	7	dish	dish	NN
6912	3609	8	or	or	CC
6912	3609	9	jar	jar	NN
6912	3609	10	and	and	CC
6912	3609	11	covered	cover	VBN
6912	3609	12	with	with	IN
6912	3609	13	a	a	DT
6912	3609	14	cloth	cloth	NN
6912	3609	15	.	.	.
6912	3610	1	To	to	TO
6912	3610	2	keep	keep	VB
6912	3610	3	cheese	cheese	NN
6912	3610	4	that	that	WDT
6912	3610	5	has	have	VBZ
6912	3610	6	been	be	VBN
6912	3610	7	cut	cut	VBN
6912	3610	8	from	from	IN
6912	3610	9	drying	drying	NN
6912	3610	10	,	,	,
6912	3610	11	wrap	wrap	VB
6912	3610	12	it	-PRON-	PRP
6912	3610	13	in	in	IN
6912	3610	14	paraffin	paraffin	NNP
6912	3610	15	paper	paper	NN
6912	3610	16	,	,	,
6912	3610	17	then	then	RB
6912	3610	18	in	in	IN
6912	3610	19	a	a	DT
6912	3610	20	slightly	slightly	RB
6912	3610	21	dampened	dampen	VBN
6912	3610	22	cloth	cloth	NN
6912	3610	23	,	,	,
6912	3610	24	and	and	CC
6912	3610	25	then	then	RB
6912	3610	26	in	in	IN
6912	3610	27	paper	paper	NN
6912	3610	28	.	.	.
6912	3611	1	It	-PRON-	PRP
6912	3611	2	should	should	MD
6912	3611	3	not	not	RB
6912	3611	4	,	,	,
6912	3611	5	however	however	RB
6912	3611	6	,	,	,
6912	3611	7	be	be	VB
6912	3611	8	kept	keep	VBN
6912	3611	9	in	in	IN
6912	3611	10	the	the	DT
6912	3611	11	damp	damp	JJ
6912	3611	12	cloth	cloth	NN
6912	3611	13	too	too	RB
6912	3611	14	long	long	RB
6912	3611	15	;	;	:
6912	3611	16	molds	mold	NNS
6912	3611	17	will	will	MD
6912	3611	18	grow	grow	VB
6912	3611	19	upon	upon	IN
6912	3611	20	it	-PRON-	PRP
6912	3611	21	.	.	.
6912	3612	1	MACARONI	MACARONI	NNP
6912	3612	2	AND	and	CC
6912	3612	3	CHEESE	CHEESE	NNP
6912	3612	4	1	1	CD
6912	3612	5	cupful	cupful	JJ
6912	3612	6	macaroni	macaroni	NN
6912	3612	7	1	1	CD
6912	3612	8	1/2	1/2	CD
6912	3612	9	cupfuls	cupful	NNS
6912	3612	10	medium	medium	JJ
6912	3612	11	White	White	NNP
6912	3612	12	Sauce	Sauce	NNP
6912	3612	13	2	2	CD
6912	3612	14	cupfuls	cupful	NNS
6912	3612	15	buttered	butter	VBD
6912	3612	16	crumbs	crumb	NNS
6912	3612	17	3/4	3/4	CD
6912	3612	18	cupful	cupful	JJ
6912	3612	19	grated	grate	VBN
6912	3612	20	cheese	cheese	NN
6912	3612	21	Break	Break	NNP
6912	3612	22	macaroni	macaroni	NN
6912	3612	23	into	into	IN
6912	3612	24	one	one	CD
6912	3612	25	-	-	HYPH
6912	3612	26	inch	inch	NN
6912	3612	27	pieces	piece	NNS
6912	3612	28	.	.	.
6912	3613	1	Cook	cook	VB
6912	3613	2	in	in	IN
6912	3613	3	a	a	DT
6912	3613	4	large	large	JJ
6912	3613	5	quantity	quantity	NN
6912	3613	6	of	of	IN
6912	3613	7	boiling	boiling	NN
6912	3613	8	,	,	,
6912	3613	9	salted	salted	JJ
6912	3613	10	water	water	NN
6912	3613	11	,	,	,
6912	3613	12	in	in	IN
6912	3613	13	the	the	DT
6912	3613	14	same	same	JJ
6912	3613	15	manner	manner	NN
6912	3613	16	as	as	IN
6912	3613	17	Boiled	Boiled	NNP
6912	3613	18	Rice	Rice	NNP
6912	3613	19	.	.	.
6912	3614	1	When	when	WRB
6912	3614	2	tender	tender	NN
6912	3614	3	,	,	,
6912	3614	4	pour	pour	VBP
6912	3614	5	into	into	IN
6912	3614	6	a	a	DT
6912	3614	7	colander	colander	NN
6912	3614	8	,	,	,
6912	3614	9	and	and	CC
6912	3614	10	run	run	VB
6912	3614	11	cold	cold	JJ
6912	3614	12	water	water	NN
6912	3614	13	through	through	IN
6912	3614	14	it	-PRON-	PRP
6912	3614	15	.	.	.
6912	3615	1	Make	make	VB
6912	3615	2	the	the	DT
6912	3615	3	sauce	sauce	NN
6912	3615	4	,	,	,
6912	3615	5	using	use	VBG
6912	3615	6	half	half	JJ
6912	3615	7	milk	milk	NN
6912	3615	8	and	and	CC
6912	3615	9	half	half	NN
6912	3615	10	"	"	``
6912	3615	11	macaroni	macaroni	JJ
6912	3615	12	water	water	NN
6912	3615	13	"	"	''
6912	3615	14	for	for	IN
6912	3615	15	the	the	DT
6912	3615	16	liquid	liquid	NN
6912	3615	17	;	;	:
6912	3615	18	then	then	RB
6912	3615	19	add	add	VB
6912	3615	20	the	the	DT
6912	3615	21	cheese	cheese	NN
6912	3615	22	and	and	CC
6912	3615	23	macaroni	macaroni	VB
6912	3615	24	to	to	IN
6912	3615	25	it	-PRON-	PRP
6912	3615	26	.	.	.
6912	3616	1	Pour	pour	VB
6912	3616	2	into	into	IN
6912	3616	3	a	a	DT
6912	3616	4	buttered	butter	VBN
6912	3616	5	baking	baking	NN
6912	3616	6	-	-	HYPH
6912	3616	7	dish	dish	NN
6912	3616	8	.	.	.
6912	3617	1	Cover	cover	VB
6912	3617	2	with	with	IN
6912	3617	3	the	the	DT
6912	3617	4	buttered	buttered	NN
6912	3617	5	crumbs	crumb	NNS
6912	3617	6	and	and	CC
6912	3617	7	bake	bake	VBP
6912	3617	8	at	at	IN
6912	3617	9	450	450	CD
6912	3617	10	degrees	degree	NNS
6912	3617	11	F.	F.	NNP
6912	3617	12	for	for	IN
6912	3617	13	20	20	CD
6912	3617	14	minutes	minute	NNS
6912	3617	15	or	or	CC
6912	3617	16	until	until	IN
6912	3617	17	brown	brown	JJ
6912	3617	18	.	.	.
6912	3618	1	_	_	NNP
6912	3618	2	Rice	Rice	NNP
6912	3618	3	or	or	CC
6912	3618	4	noodles	noodle	NNS
6912	3618	5	_	_	NNP
6912	3618	6	,	,	,
6912	3618	7	cooked	cook	VBN
6912	3618	8	in	in	IN
6912	3618	9	the	the	DT
6912	3618	10	same	same	JJ
6912	3618	11	way	way	NN
6912	3618	12	,	,	,
6912	3618	13	may	may	MD
6912	3618	14	be	be	VB
6912	3618	15	substituted	substitute	VBN
6912	3618	16	for	for	IN
6912	3618	17	macaroni	macaroni	NNP
6912	3618	18	.	.	.
6912	3619	1	QUESTIONS	questions	VB
6912	3619	2	What	what	WP
6912	3619	3	must	must	MD
6912	3619	4	be	be	VB
6912	3619	5	the	the	DT
6912	3619	6	condition	condition	NN
6912	3619	7	of	of	IN
6912	3619	8	cheese	cheese	NN
6912	3619	9	in	in	IN
6912	3619	10	order	order	NN
6912	3619	11	to	to	TO
6912	3619	12	grate	grate	VB
6912	3619	13	it	-PRON-	PRP
6912	3619	14	?	?	.
6912	3620	1	If	if	IN
6912	3620	2	it	-PRON-	PRP
6912	3620	3	is	be	VBZ
6912	3620	4	very	very	RB
6912	3620	5	soft	soft	JJ
6912	3620	6	,	,	,
6912	3620	7	how	how	WRB
6912	3620	8	should	should	MD
6912	3620	9	it	-PRON-	PRP
6912	3620	10	be	be	VB
6912	3620	11	prepared	prepared	JJ
6912	3620	12	to	to	TO
6912	3620	13	add	add	VB
6912	3620	14	to	to	IN
6912	3620	15	the	the	DT
6912	3620	16	sauce	sauce	NN
6912	3620	17	?	?	.
6912	3621	1	What	what	WP
6912	3621	2	is	be	VBZ
6912	3621	3	macaroni	macaroni	JJ
6912	3621	4	?	?	.
6912	3622	1	What	what	WDT
6912	3622	2	foodstuff	foodstuff	NN
6912	3622	3	does	do	VBZ
6912	3622	4	it	-PRON-	PRP
6912	3622	5	contain	contain	VB
6912	3622	6	in	in	IN
6912	3622	7	large	large	JJ
6912	3622	8	quantity	quantity	NN
6912	3622	9	?	?	.
6912	3623	1	What	what	WP
6912	3623	2	is	be	VBZ
6912	3623	3	the	the	DT
6912	3623	4	effect	effect	NN
6912	3623	5	of	of	IN
6912	3623	6	cold	cold	JJ
6912	3623	7	water	water	NN
6912	3623	8	on	on	IN
6912	3623	9	cooked	cooked	JJ
6912	3623	10	macaroni	macaroni	NN
6912	3623	11	(	(	-LRB-
6912	3623	12	see	see	VB
6912	3623	13	Experiment	Experiment	NNP
6912	3623	14	17	17	CD
6912	3623	15	)	)	-RRB-
6912	3623	16	?	?	.
6912	3624	1	Why	why	WRB
6912	3624	2	is	be	VBZ
6912	3624	3	it	-PRON-	PRP
6912	3624	4	cooked	cook	VBN
6912	3624	5	in	in	IN
6912	3624	6	a	a	DT
6912	3624	7	large	large	JJ
6912	3624	8	quantity	quantity	NN
6912	3624	9	of	of	IN
6912	3624	10	boiling	boiling	NN
6912	3624	11	water	water	NN
6912	3624	12	?	?	.
6912	3625	1	What	what	WP
6912	3625	2	does	do	VBZ
6912	3625	3	the	the	DT
6912	3625	4	water	water	NN
6912	3625	5	in	in	IN
6912	3625	6	which	which	WDT
6912	3625	7	the	the	DT
6912	3625	8	macaroni	macaroni	NN
6912	3625	9	was	be	VBD
6912	3625	10	cooked	cooked	JJ
6912	3625	11	contain	contain	NN
6912	3625	12	?	?	.
6912	3626	1	What	what	WDT
6912	3626	2	use	use	NN
6912	3626	3	can	can	MD
6912	3626	4	be	be	VB
6912	3626	5	made	make	VBN
6912	3626	6	of	of	IN
6912	3626	7	the	the	DT
6912	3626	8	water	water	NN
6912	3626	9	that	that	WDT
6912	3626	10	is	be	VBZ
6912	3626	11	drained	drain	VBN
6912	3626	12	from	from	IN
6912	3626	13	the	the	DT
6912	3626	14	macaroni	macaroni	NN
6912	3626	15	(	(	-LRB-
6912	3626	16	see	see	VB
6912	3626	17	_	_	NNP
6912	3626	18	Cheese	Cheese	NNP
6912	3626	19	Sauce	Sauce	NNP
6912	3626	20	,	,	,
6912	3626	21	_	_	NNP
6912	3626	22	)	)	-RRB-
6912	3626	23	?	?	.
6912	3627	1	What	what	WP
6912	3627	2	is	be	VBZ
6912	3627	3	the	the	DT
6912	3627	4	price	price	NN
6912	3627	5	per	per	IN
6912	3627	6	pound	pound	NN
6912	3627	7	of	of	IN
6912	3627	8	macaroni	macaroni	NNP
6912	3627	9	?	?	.
6912	3628	1	What	what	WP
6912	3628	2	is	be	VBZ
6912	3628	3	the	the	DT
6912	3628	4	price	price	NN
6912	3628	5	per	per	IN
6912	3628	6	pound	pound	NN
6912	3628	7	of	of	IN
6912	3628	8	rice	rice	NN
6912	3628	9	?	?	.
6912	3629	1	What	what	WP
6912	3629	2	is	be	VBZ
6912	3629	3	the	the	DT
6912	3629	4	price	price	NN
6912	3629	5	per	per	IN
6912	3629	6	pound	pound	NN
6912	3629	7	of	of	IN
6912	3629	8	cheese	cheese	NN
6912	3629	9	?	?	.
6912	3630	1	How	how	WRB
6912	3630	2	much	much	JJ
6912	3630	3	cheese	cheese	NN
6912	3630	4	,	,	,
6912	3630	5	by	by	IN
6912	3630	6	weight	weight	NN
6912	3630	7	,	,	,
6912	3630	8	is	be	VBZ
6912	3630	9	required	require	VBN
6912	3630	10	for	for	IN
6912	3630	11	one	one	CD
6912	3630	12	cupful	cupful	NN
6912	3630	13	of	of	IN
6912	3630	14	grated	grate	VBN
6912	3630	15	cheese	cheese	NN
6912	3630	16	?	?	.
6912	3631	1	How	how	WRB
6912	3631	2	many	many	JJ
6912	3631	3	will	will	MD
6912	3631	4	this	this	DT
6912	3631	5	recipe	recipe	VB
6912	3631	6	for	for	IN
6912	3631	7	Macaroni	Macaroni	NNP
6912	3631	8	and	and	CC
6912	3631	9	Cheese	Cheese	NNP
6912	3631	10	serve	serve	VBP
6912	3631	11	?	?	.
6912	3632	1	How	how	WRB
6912	3632	2	does	do	VBZ
6912	3632	3	cheese	cheese	NN
6912	3632	4	compare	compare	VB
6912	3632	5	in	in	IN
6912	3632	6	price	price	NN
6912	3632	7	per	per	IN
6912	3632	8	pound	pound	NN
6912	3632	9	with	with	IN
6912	3632	10	beefsteak	beefsteak	NN
6912	3632	11	?	?	.
6912	3633	1	How	how	WRB
6912	3633	2	does	do	VBZ
6912	3633	3	it	-PRON-	PRP
6912	3633	4	compare	compare	VB
6912	3633	5	in	in	IN
6912	3633	6	nutritive	nutritive	JJ
6912	3633	7	value	value	NN
6912	3633	8	?	?	.
6912	3634	1	How	how	WRB
6912	3634	2	much	much	JJ
6912	3634	3	of	of	IN
6912	3634	4	the	the	DT
6912	3634	5	cheese	cheese	NN
6912	3634	6	is	be	VBZ
6912	3634	7	waste	waste	NN
6912	3634	8	material	material	NN
6912	3634	9	?	?	.
6912	3635	1	How	how	WRB
6912	3635	2	much	much	JJ
6912	3635	3	of	of	IN
6912	3635	4	beefsteak	beefsteak	NN
6912	3635	5	is	be	VBZ
6912	3635	6	waste	waste	NN
6912	3635	7	material	material	NN
6912	3635	8	?	?	.
6912	3636	1	Which	which	WDT
6912	3636	2	is	be	VBZ
6912	3636	3	the	the	DT
6912	3636	4	cheaper	cheap	JJR
6912	3636	5	food	food	NN
6912	3636	6	?	?	.
6912	3637	1	LESSON	LESSON	NNP
6912	3637	2	LIX	LIX	NNP
6912	3637	3	STRUCTURE	structure	NN
6912	3637	4	OF	of	IN
6912	3637	5	BEEF	beef	NN
6912	3637	6	--	--	:
6912	3637	7	METHODS	methods	JJ
6912	3637	8	OF	of	IN
6912	3637	9	COOKING	cooking	NN
6912	3637	10	TENDER	TENDER	NNP
6912	3637	11	CUTS	CUTS	NNP
6912	3637	12	MEAT.--The	MEAT.--The	.
6912	3637	13	flesh	flesh	NN
6912	3637	14	of	of	IN
6912	3637	15	animals	animal	NNS
6912	3637	16	is	be	VBZ
6912	3637	17	called	call	VBN
6912	3637	18	_	_	NNP
6912	3637	19	meat	meat	NN
6912	3637	20	_	_	NNP
6912	3637	21	.	.	.
6912	3638	1	In	in	IN
6912	3638	2	market	market	NN
6912	3638	3	this	this	DT
6912	3638	4	term	term	NN
6912	3638	5	is	be	VBZ
6912	3638	6	applied	apply	VBN
6912	3638	7	to	to	IN
6912	3638	8	the	the	DT
6912	3638	9	muscle	muscle	NN
6912	3638	10	,	,	,
6912	3638	11	bone	bone	NN
6912	3638	12	,	,	,
6912	3638	13	and	and	CC
6912	3638	14	fat	fat	NN
6912	3638	15	of	of	IN
6912	3638	16	beef	beef	NN
6912	3638	17	(	(	-LRB-
6912	3638	18	cattle	cattle	NNS
6912	3638	19	)	)	-RRB-
6912	3638	20	,	,	,
6912	3638	21	veal	veal	NN
6912	3638	22	(	(	-LRB-
6912	3638	23	calf	calf	NN
6912	3638	24	)	)	-RRB-
6912	3638	25	,	,	,
6912	3638	26	mutton	mutton	NN
6912	3638	27	(	(	-LRB-
6912	3638	28	sheep	sheep	NN
6912	3638	29	)	)	-RRB-
6912	3638	30	,	,	,
6912	3638	31	lamb	lamb	NN
6912	3638	32	,	,	,
6912	3638	33	and	and	CC
6912	3638	34	pork	pork	NN
6912	3638	35	(	(	-LRB-
6912	3638	36	pig	pig	NN
6912	3638	37	)	)	-RRB-
6912	3638	38	.	.	.
6912	3639	1	To	to	TO
6912	3639	2	show	show	VB
6912	3639	3	the	the	DT
6912	3639	4	structure	structure	NN
6912	3639	5	and	and	CC
6912	3639	6	properties	property	NNS
6912	3639	7	of	of	IN
6912	3639	8	the	the	DT
6912	3639	9	substances	substance	NNS
6912	3639	10	in	in	IN
6912	3639	11	lean	lean	JJ
6912	3639	12	meat	meat	NN
6912	3639	13	,	,	,
6912	3639	14	try	try	VB
6912	3639	15	the	the	DT
6912	3639	16	following	follow	VBG
6912	3639	17	experiments	experiment	NNS
6912	3639	18	with	with	IN
6912	3639	19	beef	beef	NN
6912	3639	20	:	:	:
6912	3639	21	EXPERIMENT	EXPERIMENT	NNP
6912	3639	22	50	50	CD
6912	3639	23	:	:	:
6912	3639	24	DIVISION	division	NN
6912	3639	25	OF	of	IN
6912	3639	26	MUSCLE.--Scrape	muscle.--scrape	NN
6912	3639	27	a	a	DT
6912	3639	28	piece	piece	NN
6912	3639	29	of	of	IN
6912	3639	30	lean	lean	JJ
6912	3639	31	beef	beef	NN
6912	3639	32	on	on	IN
6912	3639	33	both	both	DT
6912	3639	34	sides	side	NNS
6912	3639	35	until	until	IN
6912	3639	36	nothing	nothing	NN
6912	3639	37	remains	remain	VBZ
6912	3639	38	but	but	CC
6912	3639	39	the	the	DT
6912	3639	40	stringy	stringy	NNP
6912	3639	41	mass	mass	NNP
6912	3639	42	or	or	CC
6912	3639	43	framework	framework	NN
6912	3639	44	of	of	IN
6912	3639	45	the	the	DT
6912	3639	46	meat	meat	NN
6912	3639	47	.	.	.
6912	3640	1	What	what	WP
6912	3640	2	is	be	VBZ
6912	3640	3	the	the	DT
6912	3640	4	color	color	NN
6912	3640	5	and	and	CC
6912	3640	6	texture	texture	NN
6912	3640	7	,	,	,
6912	3640	8	_	_	NNP
6912	3640	9	i.e.	i.e.	FW
6912	3640	10	_	_	NNP
6912	3640	11	toughness	toughness	NN
6912	3640	12	,	,	,
6912	3640	13	of	of	IN
6912	3640	14	the	the	DT
6912	3640	15	two	two	CD
6912	3640	16	parts	part	NNS
6912	3640	17	into	into	IN
6912	3640	18	which	which	WDT
6912	3640	19	the	the	DT
6912	3640	20	muscle	muscle	NN
6912	3640	21	is	be	VBZ
6912	3640	22	divided	divide	VBN
6912	3640	23	?	?	.
6912	3641	1	Lean	lean	JJ
6912	3641	2	meat	meat	NN
6912	3641	3	,	,	,
6912	3641	4	or	or	CC
6912	3641	5	muscle	muscle	NN
6912	3641	6	,	,	,
6912	3641	7	of	of	IN
6912	3641	8	animals	animal	NNS
6912	3641	9	may	may	MD
6912	3641	10	be	be	VB
6912	3641	11	divided	divide	VBN
6912	3641	12	into	into	IN
6912	3641	13	two	two	CD
6912	3641	14	parts	part	NNS
6912	3641	15	:	:	:
6912	3641	16	(	(	-LRB-
6912	3641	17	_	_	NNP
6912	3641	18	a	a	DT
6912	3641	19	_	_	NNP
6912	3641	20	)	)	-RRB-
6912	3641	21	connective	connective	JJ
6912	3641	22	tissue	tissue	NN
6912	3641	23	or	or	CC
6912	3641	24	framework	framework	NN
6912	3641	25	,	,	,
6912	3641	26	and	and	CC
6912	3641	27	(	(	-LRB-
6912	3641	28	_	_	NNP
6912	3641	29	b	b	NNP
6912	3641	30	_	_	NNP
6912	3641	31	)	)	-RRB-
6912	3641	32	muscle	muscle	NN
6912	3641	33	fiber	fiber	NN
6912	3641	34	.	.	.
6912	3642	1	Divide	divide	VB
6912	3642	2	both	both	CC
6912	3642	3	the	the	DT
6912	3642	4	connective	connective	JJ
6912	3642	5	tissue	tissue	NN
6912	3642	6	and	and	CC
6912	3642	7	muscle	muscle	NN
6912	3642	8	fiber	fiber	NN
6912	3642	9	into	into	IN
6912	3642	10	two	two	CD
6912	3642	11	equal	equal	JJ
6912	3642	12	portions	portion	NNS
6912	3642	13	.	.	.
6912	3643	1	Use	use	VB
6912	3643	2	them	-PRON-	PRP
6912	3643	3	for	for	IN
6912	3643	4	Experiments	experiment	NNS
6912	3643	5	51	51	CD
6912	3643	6	and	and	CC
6912	3643	7	52	52	CD
6912	3643	8	.	.	.
6912	3644	1	EXPERIMENT	EXPERIMENT	NNP
6912	3644	2	51	51	CD
6912	3644	3	:	:	:
6912	3644	4	EFFECT	effect	NN
6912	3644	5	OF	of	IN
6912	3644	6	DRY	DRY	NNP
6912	3644	7	HEAT	HEAT	NNP
6912	3644	8	ON	on	IN
6912	3644	9	:	:	:
6912	3644	10	(	(	-LRB-
6912	3644	11	_	_	NNP
6912	3644	12	a	a	DT
6912	3644	13	_	_	NNP
6912	3644	14	)	)	-RRB-
6912	3644	15	CONNECTIVE	CONNECTIVE	NNP
6912	3644	16	TISSUE.--	TISSUE.--	NNP
6912	3644	17	Examine	examine	VBP
6912	3644	18	the	the	DT
6912	3644	19	connective	connective	JJ
6912	3644	20	tissue	tissue	NN
6912	3644	21	and	and	CC
6912	3644	22	note	note	VB
6912	3644	23	its	-PRON-	PRP$
6912	3644	24	toughness	toughness	NN
6912	3644	25	.	.	.
6912	3645	1	Place	place	VB
6912	3645	2	it	-PRON-	PRP
6912	3645	3	in	in	IN
6912	3645	4	a	a	DT
6912	3645	5	frying	fry	VBG
6912	3645	6	pan	pan	NN
6912	3645	7	and	and	CC
6912	3645	8	heat	heat	VB
6912	3645	9	it	-PRON-	PRP
6912	3645	10	for	for	IN
6912	3645	11	a	a	DT
6912	3645	12	few	few	JJ
6912	3645	13	minutes	minute	NNS
6912	3645	14	.	.	.
6912	3646	1	Examine	examine	VB
6912	3646	2	it	-PRON-	PRP
6912	3646	3	again	again	RB
6912	3646	4	.	.	.
6912	3647	1	Is	be	VBZ
6912	3647	2	it	-PRON-	PRP
6912	3647	3	made	make	VBN
6912	3647	4	more	more	RBR
6912	3647	5	tender	tender	JJ
6912	3647	6	or	or	CC
6912	3647	7	tough	tough	JJ
6912	3647	8	by	by	IN
6912	3647	9	dry	dry	JJ
6912	3647	10	heat	heat	NN
6912	3647	11	?	?	.
6912	3648	1	(	(	-LRB-
6912	3648	2	_	_	NNP
6912	3648	3	b	b	NNP
6912	3648	4	_	_	NNP
6912	3648	5	)	)	-RRB-
6912	3648	6	MUSCLE	MUSCLE	NNP
6912	3648	7	FIBER.--Shape	FIBER.--Shape	NNP
6912	3648	8	one	one	CD
6912	3648	9	portion	portion	NN
6912	3648	10	of	of	IN
6912	3648	11	the	the	DT
6912	3648	12	muscle	muscle	NN
6912	3648	13	fiber	fiber	NN
6912	3648	14	into	into	IN
6912	3648	15	a	a	DT
6912	3648	16	ball	ball	NN
6912	3648	17	.	.	.
6912	3649	1	Place	place	VB
6912	3649	2	it	-PRON-	PRP
6912	3649	3	in	in	IN
6912	3649	4	a	a	DT
6912	3649	5	frying	fry	VBG
6912	3649	6	pan	pan	NN
6912	3649	7	and	and	CC
6912	3649	8	heat	heat	NN
6912	3649	9	as	as	IN
6912	3649	10	directed	direct	VBN
6912	3649	11	in	in	IN
6912	3649	12	(	(	-LRB-
6912	3649	13	_	_	NNP
6912	3649	14	a	a	DT
6912	3649	15	_	_	NNP
6912	3649	16	)	)	-RRB-
6912	3649	17	.	.	.
6912	3650	1	Is	be	VBZ
6912	3650	2	the	the	DT
6912	3650	3	fiber	fiber	NN
6912	3650	4	made	make	VBD
6912	3650	5	more	more	RBR
6912	3650	6	tender	tender	JJ
6912	3650	7	or	or	CC
6912	3650	8	tough	tough	JJ
6912	3650	9	by	by	IN
6912	3650	10	dry	dry	JJ
6912	3650	11	heat	heat	NN
6912	3650	12	?	?	.
6912	3651	1	Sprinkle	sprinkle	VB
6912	3651	2	a	a	DT
6912	3651	3	bit	bit	NN
6912	3651	4	of	of	IN
6912	3651	5	salt	salt	NN
6912	3651	6	over	over	IN
6912	3651	7	it	-PRON-	PRP
6912	3651	8	and	and	CC
6912	3651	9	taste	taste	NN
6912	3651	10	.	.	.
6912	3652	1	What	what	WP
6912	3652	2	can	can	MD
6912	3652	3	you	-PRON-	PRP
6912	3652	4	say	say	VB
6912	3652	5	regarding	regard	VBG
6912	3652	6	the	the	DT
6912	3652	7	flavor	flavor	NN
6912	3652	8	of	of	IN
6912	3652	9	the	the	DT
6912	3652	10	fiber	fiber	NN
6912	3652	11	?	?	.
6912	3653	1	EXPERIMENT	EXPERIMENT	NNP
6912	3653	2	52	52	CD
6912	3653	3	:	:	:
6912	3653	4	EFFECT	effect	NN
6912	3653	5	OF	of	IN
6912	3653	6	MOISTURE	MOISTURE	NNP
6912	3653	7	AND	and	CC
6912	3653	8	HEAT	HEAT	NNP
6912	3653	9	ON	on	IN
6912	3653	10	:	:	:
6912	3653	11	(	(	-LRB-
6912	3653	12	_	_	NNP
6912	3653	13	a	a	DT
6912	3653	14	_	_	NNP
6912	3653	15	)	)	-RRB-
6912	3653	16	CONNECTIVE	CONNECTIVE	NNP
6912	3653	17	TISSUE.--Place	tissue.--place	VB
6912	3653	18	the	the	DT
6912	3653	19	second	second	JJ
6912	3653	20	portion	portion	NN
6912	3653	21	of	of	IN
6912	3653	22	connective	connective	JJ
6912	3653	23	tissue	tissue	NN
6912	3653	24	in	in	IN
6912	3653	25	a	a	DT
6912	3653	26	pan	pan	NN
6912	3653	27	and	and	CC
6912	3653	28	cover	cover	VB
6912	3653	29	it	-PRON-	PRP
6912	3653	30	with	with	IN
6912	3653	31	water	water	NN
6912	3653	32	.	.	.
6912	3654	1	Let	let	VB
6912	3654	2	it	-PRON-	PRP
6912	3654	3	simmer	simmer	VB
6912	3654	4	for	for	IN
6912	3654	5	at	at	RB
6912	3654	6	least	least	RBS
6912	3654	7	15	15	CD
6912	3654	8	minutes	minute	NNS
6912	3654	9	.	.	.
6912	3655	1	How	how	WRB
6912	3655	2	do	do	VBP
6912	3655	3	moisture	moisture	NN
6912	3655	4	and	and	CC
6912	3655	5	heat	heat	NN
6912	3655	6	affect	affect	VB
6912	3655	7	its	-PRON-	PRP$
6912	3655	8	toughness	toughness	NN
6912	3655	9	?	?	.
6912	3656	1	(	(	-LRB-
6912	3656	2	_	_	NNP
6912	3656	3	b	b	NNP
6912	3656	4	_	_	NNP
6912	3656	5	)	)	-RRB-
6912	3656	6	MUSCLE	MUSCLE	NNP
6912	3656	7	FIBER.--Use	fiber.--use	NN
6912	3656	8	the	the	DT
6912	3656	9	second	second	JJ
6912	3656	10	portion	portion	NN
6912	3656	11	of	of	IN
6912	3656	12	muscle	muscle	NN
6912	3656	13	fiber	fiber	NN
6912	3656	14	and	and	CC
6912	3656	15	cook	cook	NN
6912	3656	16	in	in	IN
6912	3656	17	water	water	NN
6912	3656	18	at	at	IN
6912	3656	19	simmering	simmer	VBG
6912	3656	20	temperature	temperature	NN
6912	3656	21	as	as	IN
6912	3656	22	directed	direct	VBN
6912	3656	23	in	in	IN
6912	3656	24	(	(	-LRB-
6912	3656	25	_	_	NNP
6912	3656	26	a	a	DT
6912	3656	27	_	_	NNP
6912	3656	28	)	)	-RRB-
6912	3656	29	.	.	.
6912	3657	1	How	how	WRB
6912	3657	2	do	do	VBP
6912	3657	3	heat	heat	NN
6912	3657	4	and	and	CC
6912	3657	5	moisture	moisture	NN
6912	3657	6	affect	affect	VB
6912	3657	7	its	-PRON-	PRP$
6912	3657	8	toughness	toughness	NN
6912	3657	9	?	?	.
6912	3658	1	Sprinkle	sprinkle	VB
6912	3658	2	a	a	DT
6912	3658	3	bit	bit	NN
6912	3658	4	of	of	IN
6912	3658	5	salt	salt	NN
6912	3658	6	over	over	IN
6912	3658	7	it	-PRON-	PRP
6912	3658	8	and	and	CC
6912	3658	9	taste	taste	NN
6912	3658	10	.	.	.
6912	3659	1	Compare	compare	VB
6912	3659	2	its	-PRON-	PRP$
6912	3659	3	flavor	flavor	NN
6912	3659	4	with	with	IN
6912	3659	5	muscle	muscle	NN
6912	3659	6	fiber	fiber	NN
6912	3659	7	cooked	cook	VBN
6912	3659	8	by	by	IN
6912	3659	9	dry	dry	JJ
6912	3659	10	heat	heat	NN
6912	3659	11	.	.	.
6912	3660	1	Which	which	WDT
6912	3660	2	has	have	VBZ
6912	3660	3	a	a	DT
6912	3660	4	more	more	RBR
6912	3660	5	pleasing	pleasing	JJ
6912	3660	6	flavor	flavor	NN
6912	3660	7	?	?	.
6912	3661	1	From	from	IN
6912	3661	2	these	these	DT
6912	3661	3	experiments	experiment	NNS
6912	3661	4	what	what	WDT
6912	3661	5	conclusion	conclusion	NN
6912	3661	6	can	can	MD
6912	3661	7	you	-PRON-	PRP
6912	3661	8	draw	draw	VB
6912	3661	9	with	with	IN
6912	3661	10	regard	regard	NN
6912	3661	11	to	to	IN
6912	3661	12	the	the	DT
6912	3661	13	length	length	NN
6912	3661	14	of	of	IN
6912	3661	15	time--_long	time--_long	NN
6912	3661	16	or	or	CC
6912	3661	17	short_--that	short_--that	WP
6912	3661	18	_	_	NNP
6912	3661	19	connective	connective	JJ
6912	3661	20	tissue	tissue	NN
6912	3661	21	_	_	NNP
6912	3661	22	must	must	MD
6912	3661	23	be	be	VB
6912	3661	24	cooked	cook	VBN
6912	3661	25	in	in	IN
6912	3661	26	order	order	NN
6912	3661	27	to	to	TO
6912	3661	28	make	make	VB
6912	3661	29	it	-PRON-	PRP
6912	3661	30	tender	tender	JJ
6912	3661	31	?	?	.
6912	3662	1	What	what	WDT
6912	3662	2	conclusion	conclusion	NN
6912	3662	3	can	can	MD
6912	3662	4	you	-PRON-	PRP
6912	3662	5	draw	draw	VB
6912	3662	6	with	with	IN
6912	3662	7	regard	regard	NN
6912	3662	8	to	to	IN
6912	3662	9	the	the	DT
6912	3662	10	kind	kind	NN
6912	3662	11	of	of	IN
6912	3662	12	heat--_dry	heat--_dry	NNP
6912	3662	13	or	or	CC
6912	3662	14	moist_--that	moist_--that	NN
6912	3662	15	must	must	MD
6912	3662	16	be	be	VB
6912	3662	17	applied	apply	VBN
6912	3662	18	to	to	IN
6912	3662	19	connective	connective	JJ
6912	3662	20	tissue	tissue	NN
6912	3662	21	to	to	TO
6912	3662	22	make	make	VB
6912	3662	23	it	-PRON-	PRP
6912	3662	24	tender	tender	JJ
6912	3662	25	?	?	.
6912	3663	1	What	what	WDT
6912	3663	2	conclusion	conclusion	NN
6912	3663	3	can	can	MD
6912	3663	4	you	-PRON-	PRP
6912	3663	5	draw	draw	VB
6912	3663	6	regarding	regard	VBG
6912	3663	7	the	the	DT
6912	3663	8	effect	effect	NN
6912	3663	9	of	of	IN
6912	3663	10	dry	dry	JJ
6912	3663	11	and	and	CC
6912	3663	12	moist	moist	JJ
6912	3663	13	heat	heat	NN
6912	3663	14	upon	upon	IN
6912	3663	15	muscle	muscle	NN
6912	3663	16	fiber	fiber	NN
6912	3663	17	?	?	.
6912	3664	1	Which	which	WDT
6912	3664	2	makes	make	VBZ
6912	3664	3	it	-PRON-	PRP
6912	3664	4	more	more	RBR
6912	3664	5	tender	tender	JJ
6912	3664	6	?	?	.
6912	3665	1	Which	which	WDT
6912	3665	2	develops	develop	VBZ
6912	3665	3	the	the	DT
6912	3665	4	more	more	RBR
6912	3665	5	pleasing	pleasing	JJ
6912	3665	6	flavor	flavor	NN
6912	3665	7	?	?	.
6912	3666	1	[	[	-LRB-
6912	3666	2	Illustration	illustration	NN
6912	3666	3	:	:	:
6912	3666	4	FIGURE	figure	VB
6912	3666	5	43.--STRUCTURE	43.--structure	CD
6912	3666	6	OF	of	IN
6912	3666	7	MEAT	meat	NN
6912	3666	8	.	.	.
6912	3667	1	A.	a.	JJ
6912	3667	2	muscle	muscle	NN
6912	3667	3	fibers	fiber	NNS
6912	3667	4	;	;	:
6912	3667	5	B.	B.	NNP
6912	3667	6	fat	fat	JJ
6912	3667	7	cells	cell	NNS
6912	3667	8	;	;	:
6912	3667	9	C.	C.	NNP
6912	3667	10	connective	connective	JJ
6912	3667	11	tissue	tissue	NN
6912	3667	12	.	.	.
6912	3667	13	]	]	-RRB-
6912	3668	1	THE	the	DT
6912	3668	2	STRUCTURE	STRUCTURE	NNP
6912	3668	3	AND	and	CC
6912	3668	4	COMPOSITION	composition	NN
6912	3668	5	OF	of	IN
6912	3668	6	MEAT.--The	meat.--the	FW
6912	3668	7	connective	connective	JJ
6912	3668	8	tissue	tissue	NN
6912	3668	9	of	of	IN
6912	3668	10	meat	meat	NN
6912	3668	11	is	be	VBZ
6912	3668	12	the	the	DT
6912	3668	13	material	material	NN
6912	3668	14	which	which	WDT
6912	3668	15	holds	hold	VBZ
6912	3668	16	the	the	DT
6912	3668	17	muscle	muscle	NN
6912	3668	18	fiber	fiber	NN
6912	3668	19	in	in	IN
6912	3668	20	place	place	NN
6912	3668	21	.	.	.
6912	3669	1	One	one	PRP
6912	3669	2	can	can	MD
6912	3669	3	get	get	VB
6912	3669	4	an	an	DT
6912	3669	5	idea	idea	NN
6912	3669	6	of	of	IN
6912	3669	7	the	the	DT
6912	3669	8	structure	structure	NN
6912	3669	9	of	of	IN
6912	3669	10	muscle	muscle	NN
6912	3669	11	fiber	fiber	NN
6912	3669	12	from	from	IN
6912	3669	13	some	some	DT
6912	3669	14	cuts	cut	NNS
6912	3669	15	of	of	IN
6912	3669	16	meat	meat	NN
6912	3669	17	such	such	JJ
6912	3669	18	as	as	IN
6912	3669	19	the	the	DT
6912	3669	20	rump	rump	NN
6912	3669	21	.	.	.
6912	3670	1	This	this	DT
6912	3670	2	meat	meat	NN
6912	3670	3	when	when	WRB
6912	3670	4	cooked	cook	VBN
6912	3670	5	can	can	MD
6912	3670	6	be	be	VB
6912	3670	7	torn	tear	VBN
6912	3670	8	into	into	IN
6912	3670	9	strands	strand	NNS
6912	3670	10	.	.	.
6912	3671	1	On	on	IN
6912	3671	2	closer	close	JJR
6912	3671	3	examination	examination	NN
6912	3671	4	,	,	,
6912	3671	5	however	however	RB
6912	3671	6	,	,	,
6912	3671	7	one	one	PRP
6912	3671	8	finds	find	VBZ
6912	3671	9	that	that	IN
6912	3671	10	these	these	DT
6912	3671	11	strands	strand	NNS
6912	3671	12	are	be	VBP
6912	3671	13	made	make	VBN
6912	3671	14	up	up	RP
6912	3671	15	of	of	IN
6912	3671	16	tiny	tiny	JJ
6912	3671	17	tubes	tube	NNS
6912	3671	18	,	,	,
6912	3671	19	microscopic	microscopic	JJ
6912	3671	20	in	in	IN
6912	3671	21	size	size	NN
6912	3671	22	,	,	,
6912	3671	23	which	which	WDT
6912	3671	24	are	be	VBP
6912	3671	25	also	also	RB
6912	3671	26	held	hold	VBN
6912	3671	27	together	together	RB
6912	3671	28	by	by	IN
6912	3671	29	a	a	DT
6912	3671	30	network	network	NN
6912	3671	31	of	of	IN
6912	3671	32	connective	connective	JJ
6912	3671	33	tissue	tissue	NN
6912	3671	34	(	(	-LRB-
6912	3671	35	see	see	VB
6912	3671	36	Figure	Figure	NNP
6912	3671	37	43	43	CD
6912	3671	38	)	)	-RRB-
6912	3671	39	.	.	.
6912	3672	1	The	the	DT
6912	3672	2	microscopic	microscopic	JJ
6912	3672	3	tubes	tube	NNS
6912	3672	4	hold	hold	VBP
6912	3672	5	the	the	DT
6912	3672	6	muscle	muscle	NN
6912	3672	7	juice	juice	NN
6912	3672	8	,	,	,
6912	3672	9	which	which	WDT
6912	3672	10	consists	consist	VBZ
6912	3672	11	of	of	IN
6912	3672	12	water	water	NN
6912	3672	13	,	,	,
6912	3672	14	protein	protein	NN
6912	3672	15	,	,	,
6912	3672	16	ash	ash	NN
6912	3672	17	,	,	,
6912	3672	18	coloring	color	VBG
6912	3672	19	and	and	CC
6912	3672	20	flavoring	flavor	VBG
6912	3672	21	materials	material	NNS
6912	3672	22	.	.	.
6912	3673	1	The	the	DT
6912	3673	2	latter	latter	JJ
6912	3673	3	give	give	VBP
6912	3673	4	to	to	TO
6912	3673	5	meat	meat	VB
6912	3673	6	its	-PRON-	PRP$
6912	3673	7	characteristic	characteristic	JJ
6912	3673	8	taste	taste	NN
6912	3673	9	;	;	:
6912	3673	10	they	-PRON-	PRP
6912	3673	11	are	be	VBP
6912	3673	12	called	call	VBN
6912	3673	13	extractives	extractive	NNS
6912	3673	14	.	.	.
6912	3674	1	In	in	IN
6912	3674	2	the	the	DT
6912	3674	3	network	network	NN
6912	3674	4	of	of	IN
6912	3674	5	connective	connective	JJ
6912	3674	6	tissue	tissue	NN
6912	3674	7	,	,	,
6912	3674	8	there	there	EX
6912	3674	9	is	be	VBZ
6912	3674	10	fat	fat	JJ
6912	3674	11	as	as	IN
6912	3674	12	shown	show	VBN
6912	3674	13	also	also	RB
6912	3674	14	in	in	IN
6912	3674	15	Figure	Figure	NNP
6912	3674	16	43	43	CD
6912	3674	17	.	.	.
6912	3675	1	[	[	-LRB-
6912	3675	2	Illustration	illustration	NN
6912	3675	3	:	:	:
6912	3675	4	Courtesy	Courtesy	NNP
6912	3675	5	of	of	IN
6912	3675	6	_	_	NNP
6912	3675	7	Bureau	Bureau	NNP
6912	3675	8	of	of	IN
6912	3675	9	Publications	Publications	NNP
6912	3675	10	_	_	NNP
6912	3675	11	,	,	,
6912	3675	12	Teachers	Teachers	NNPS
6912	3675	13	College	College	NNP
6912	3675	14	.	.	.
6912	3676	1	FIGURE	FIGURE	NNP
6912	3676	2	44.--CLUB	44.--club	CD
6912	3676	3	OR	or	CC
6912	3676	4	DELMONICO	DELMONICO	NNP
6912	3676	5	STEAK	STEAK	NNP
6912	3676	6	.	.	.
6912	3676	7	]	]	-RRB-
6912	3677	1	The	the	DT
6912	3677	2	muscle	muscle	NN
6912	3677	3	juice	juice	NN
6912	3677	4	found	find	VBD
6912	3677	5	in	in	IN
6912	3677	6	muscle	muscle	NN
6912	3677	7	fiber	fiber	NN
6912	3677	8	not	not	RB
6912	3677	9	only	only	RB
6912	3677	10	contains	contain	VBZ
6912	3677	11	protein	protein	NN
6912	3677	12	,	,	,
6912	3677	13	but	but	CC
6912	3677	14	the	the	DT
6912	3677	15	walls	wall	NNS
6912	3677	16	of	of	IN
6912	3677	17	muscle	muscle	NN
6912	3677	18	fiber	fiber	NN
6912	3677	19	and	and	CC
6912	3677	20	connective	connective	JJ
6912	3677	21	tissue	tissue	NN
6912	3677	22	contain	contain	NN
6912	3677	23	protein	protein	NN
6912	3677	24	.	.	.
6912	3678	1	These	these	DT
6912	3678	2	proteins	protein	NNS
6912	3678	3	differ	differ	VBP
6912	3678	4	greatly	greatly	RB
6912	3678	5	in	in	IN
6912	3678	6	quality	quality	NN
6912	3678	7	,	,	,
6912	3678	8	however	however	RB
6912	3678	9	.	.	.
6912	3679	1	They	-PRON-	PRP
6912	3679	2	will	will	MD
6912	3679	3	be	be	VB
6912	3679	4	discussed	discuss	VBN
6912	3679	5	in	in	IN
6912	3679	6	the	the	DT
6912	3679	7	following	follow	VBG
6912	3679	8	lesson	lesson	NN
6912	3679	9	.	.	.
6912	3680	1	CARE	care	VB
6912	3680	2	OF	of	IN
6912	3680	3	MEAT.--As	MEAT.--As	NNP
6912	3680	4	soon	soon	RB
6912	3680	5	as	as	IN
6912	3680	6	meat	meat	NN
6912	3680	7	comes	come	VBZ
6912	3680	8	from	from	IN
6912	3680	9	the	the	DT
6912	3680	10	market	market	NN
6912	3680	11	remove	remove	VB
6912	3680	12	the	the	DT
6912	3680	13	paper	paper	NN
6912	3680	14	in	in	IN
6912	3680	15	which	which	WDT
6912	3680	16	it	-PRON-	PRP
6912	3680	17	is	be	VBZ
6912	3680	18	wrapped	wrap	VBN
6912	3680	19	,	,	,
6912	3680	20	and	and	CC
6912	3680	21	put	put	VBD
6912	3680	22	the	the	DT
6912	3680	23	meat	meat	NN
6912	3680	24	away	away	RB
6912	3680	25	in	in	IN
6912	3680	26	a	a	DT
6912	3680	27	cool	cool	JJ
6912	3680	28	place	place	NN
6912	3680	29	.	.	.
6912	3681	1	Before	before	IN
6912	3681	2	cooking	cooking	NN
6912	3681	3	,	,	,
6912	3681	4	wipe	wipe	VB
6912	3681	5	the	the	DT
6912	3681	6	meat	meat	NN
6912	3681	7	with	with	IN
6912	3681	8	a	a	DT
6912	3681	9	damp	damp	JJ
6912	3681	10	cloth	cloth	NN
6912	3681	11	.	.	.
6912	3682	1	Do	do	VB
6912	3682	2	not	not	RB
6912	3682	3	allow	allow	VB
6912	3682	4	it	-PRON-	PRP
6912	3682	5	to	to	TO
6912	3682	6	stand	stand	VB
6912	3682	7	in	in	IN
6912	3682	8	cold	cold	JJ
6912	3682	9	water	water	NN
6912	3682	10	.	.	.
6912	3683	1	If	if	IN
6912	3683	2	meat	meat	NN
6912	3683	3	is	be	VBZ
6912	3683	4	to	to	TO
6912	3683	5	be	be	VB
6912	3683	6	roasted	roast	VBN
6912	3683	7	,	,	,
6912	3683	8	it	-PRON-	PRP
6912	3683	9	should	should	MD
6912	3683	10	be	be	VB
6912	3683	11	weighed	weigh	VBN
6912	3683	12	before	before	IN
6912	3683	13	cooking	cooking	NN
6912	3683	14	.	.	.
6912	3684	1	SEARING	SEARING	NNP
6912	3684	2	MEAT.--Since	meat.--since	NN
6912	3684	3	the	the	DT
6912	3684	4	juice	juice	NN
6912	3684	5	of	of	IN
6912	3684	6	meat	meat	NN
6912	3684	7	contains	contain	VBZ
6912	3684	8	both	both	DT
6912	3684	9	nutriment	nutriment	NN
6912	3684	10	and	and	CC
6912	3684	11	flavor	flavor	NN
6912	3684	12	,	,	,
6912	3684	13	it	-PRON-	PRP
6912	3684	14	is	be	VBZ
6912	3684	15	desirable	desirable	JJ
6912	3684	16	to	to	TO
6912	3684	17	retain	retain	VB
6912	3684	18	the	the	DT
6912	3684	19	juice	juice	NN
6912	3684	20	when	when	WRB
6912	3684	21	meat	meat	NN
6912	3684	22	is	be	VBZ
6912	3684	23	cooked	cook	VBN
6912	3684	24	.	.	.
6912	3685	1	This	this	DT
6912	3685	2	can	can	MD
6912	3685	3	be	be	VB
6912	3685	4	accomplished	accomplish	VBN
6912	3685	5	by	by	IN
6912	3685	6	subjecting	subject	VBG
6912	3685	7	meat	meat	NN
6912	3685	8	to	to	IN
6912	3685	9	intense	intense	JJ
6912	3685	10	heat	heat	NN
6912	3685	11	.	.	.
6912	3686	1	By	by	IN
6912	3686	2	so	so	RB
6912	3686	3	doing	do	VBG
6912	3686	4	,	,	,
6912	3686	5	the	the	DT
6912	3686	6	protein	protein	NN
6912	3686	7	coagulates	coagulate	NNS
6912	3686	8	and	and	CC
6912	3686	9	"	"	``
6912	3686	10	seals	seal	NNS
6912	3686	11	"	"	''
6912	3686	12	the	the	DT
6912	3686	13	outside	outside	NN
6912	3686	14	of	of	IN
6912	3686	15	the	the	DT
6912	3686	16	meat	meat	NN
6912	3686	17	so	so	IN
6912	3686	18	that	that	IN
6912	3686	19	its	-PRON-	PRP$
6912	3686	20	juices	juice	NNS
6912	3686	21	are	be	VBP
6912	3686	22	prevented	prevent	VBN
6912	3686	23	from	from	IN
6912	3686	24	escaping	escape	VBG
6912	3686	25	.	.	.
6912	3687	1	_	_	NNP
6912	3687	2	This	this	DT
6912	3687	3	process	process	NN
6912	3687	4	is	be	VBZ
6912	3687	5	called	call	VBN
6912	3687	6	searing	searing	JJ
6912	3687	7	.	.	.
6912	3687	8	_	_	NNP
6912	3687	9	[	[	-LRB-
6912	3687	10	Illustration	illustration	NN
6912	3687	11	:	:	:
6912	3687	12	Courtesy	Courtesy	NNP
6912	3687	13	of	of	IN
6912	3687	14	_	_	NNP
6912	3687	15	Bureau	Bureau	NNP
6912	3687	16	of	of	IN
6912	3687	17	Publications	Publications	NNP
6912	3687	18	_	_	NNP
6912	3687	19	,	,	,
6912	3687	20	Teachers	Teachers	NNPS
6912	3687	21	College	College	NNP
6912	3687	22	FIGURE	FIGURE	NNP
6912	3687	23	45.--PORTERHOUSE	45.--porterhouse	CD
6912	3687	24	]	]	-RRB-
6912	3687	25	From	from	IN
6912	3687	26	the	the	DT
6912	3687	27	results	result	NNS
6912	3687	28	of	of	IN
6912	3687	29	Experiment	experiment	NN
6912	3687	30	51	51	CD
6912	3687	31	(	(	-LRB-
6912	3687	32	_	_	NNP
6912	3687	33	b	b	NNP
6912	3687	34	_	_	NNP
6912	3687	35	)	)	-RRB-
6912	3687	36	,	,	,
6912	3687	37	one	one	PRP
6912	3687	38	can	can	MD
6912	3687	39	understand	understand	VB
6912	3687	40	why	why	WRB
6912	3687	41	seared	seared	JJ
6912	3687	42	meat	meat	NN
6912	3687	43	tastes	taste	NNS
6912	3687	44	good	good	JJ
6912	3687	45	.	.	.
6912	3688	1	Dry	Dry	NNP
6912	3688	2	heat	heat	NN
6912	3688	3	tends	tend	VBZ
6912	3688	4	to	to	TO
6912	3688	5	develop	develop	VB
6912	3688	6	flavor	flavor	NN
6912	3688	7	.	.	.
6912	3689	1	Hence	hence	RB
6912	3689	2	it	-PRON-	PRP
6912	3689	3	is	be	VBZ
6912	3689	4	desirable	desirable	JJ
6912	3689	5	to	to	TO
6912	3689	6	sear	sear	VB
6912	3689	7	meat	meat	NN
6912	3689	8	not	not	RB
6912	3689	9	only	only	RB
6912	3689	10	to	to	TO
6912	3689	11	prevent	prevent	VB
6912	3689	12	waste	waste	NN
6912	3689	13	of	of	IN
6912	3689	14	its	-PRON-	PRP$
6912	3689	15	juices	juice	NNS
6912	3689	16	,	,	,
6912	3689	17	but	but	CC
6912	3689	18	to	to	TO
6912	3689	19	make	make	VB
6912	3689	20	it	-PRON-	PRP
6912	3689	21	tasty	tasty	JJ
6912	3689	22	.	.	.
6912	3690	1	After	after	IN
6912	3690	2	meat	meat	NN
6912	3690	3	is	be	VBZ
6912	3690	4	seared	sear	VBN
6912	3690	5	,	,	,
6912	3690	6	it	-PRON-	PRP
6912	3690	7	is	be	VBZ
6912	3690	8	usually	usually	RB
6912	3690	9	necessary	necessary	JJ
6912	3690	10	to	to	TO
6912	3690	11	reduce	reduce	VB
6912	3690	12	the	the	DT
6912	3690	13	temperature	temperature	NN
6912	3690	14	of	of	IN
6912	3690	15	cooking	cooking	NN
6912	3690	16	in	in	IN
6912	3690	17	order	order	NN
6912	3690	18	to	to	TO
6912	3690	19	cook	cook	VB
6912	3690	20	the	the	DT
6912	3690	21	interior	interior	NN
6912	3690	22	of	of	IN
6912	3690	23	meat	meat	NN
6912	3690	24	.	.	.
6912	3691	1	TENDER	tender	NN
6912	3691	2	CUTS	cuts	NN
6912	3691	3	OF	of	IN
6912	3691	4	BEEF	BEEF	NNS
6912	3691	5	--	--	:
6912	3691	6	Certain	certain	JJ
6912	3691	7	muscles	muscle	NNS
6912	3691	8	of	of	IN
6912	3691	9	an	an	DT
6912	3691	10	animal	animal	NN
6912	3691	11	used	use	VBN
6912	3691	12	for	for	IN
6912	3691	13	food	food	NN
6912	3691	14	contain	contain	NN
6912	3691	15	more	more	RBR
6912	3691	16	connective	connective	JJ
6912	3691	17	tissue	tissue	NN
6912	3691	18	than	than	IN
6912	3691	19	others	other	NNS
6912	3691	20	.	.	.
6912	3692	1	Such	such	JJ
6912	3692	2	muscles	muscle	NNS
6912	3692	3	are	be	VBP
6912	3692	4	considered	consider	VBN
6912	3692	5	tough	tough	JJ
6912	3692	6	cuts	cut	NNS
6912	3692	7	of	of	IN
6912	3692	8	meat	meat	NN
6912	3692	9	.	.	.
6912	3693	1	Other	other	JJ
6912	3693	2	muscles	muscle	NNS
6912	3693	3	contain	contain	VBP
6912	3693	4	either	either	CC
6912	3693	5	less	less	RBR
6912	3693	6	connective	connective	JJ
6912	3693	7	tissue	tissue	NN
6912	3693	8	or	or	CC
6912	3693	9	the	the	DT
6912	3693	10	connective	connective	JJ
6912	3693	11	tissue	tissue	NN
6912	3693	12	is	be	VBZ
6912	3693	13	less	less	RBR
6912	3693	14	tough	tough	JJ
6912	3693	15	.	.	.
6912	3694	1	These	these	DT
6912	3694	2	are	be	VBP
6912	3694	3	considered	consider	VBN
6912	3694	4	tender	tender	NN
6912	3694	5	cuts	cut	NNS
6912	3694	6	.	.	.
6912	3695	1	[	[	-LRB-
6912	3695	2	Illustration	illustration	NN
6912	3695	3	:	:	:
6912	3695	4	FIGURE	FIGURE	NNP
6912	3695	5	46.--SIRLOIN,--HIP	46.--sirloin,--hip	CD
6912	3695	6	STEAK	STEAK	NNP
6912	3695	7	(	(	-LRB-
6912	3695	8	portion	portion	NN
6912	3695	9	next	next	RB
6912	3695	10	to	to	IN
6912	3695	11	the	the	DT
6912	3695	12	porterhouse	porterhouse	NN
6912	3695	13	)	)	-RRB-
6912	3695	14	_	_	NNP
6912	3695	15	Courtesy	Courtesy	NNP
6912	3695	16	of	of	IN
6912	3695	17	Bureau	Bureau	NNP
6912	3695	18	of	of	IN
6912	3695	19	Publications	Publications	NNPS
6912	3695	20	,	,	,
6912	3695	21	Teachers	Teachers	NNPS
6912	3695	22	College	College	NNP
6912	3695	23	_	_	NNP
6912	3695	24	]	]	-RRB-
6912	3695	25	[	[	-LRB-
6912	3695	26	Illustration	illustration	NN
6912	3695	27	:	:	:
6912	3695	28	FIGURE	FIGURE	NNP
6912	3695	29	47.--SIRLOIN,--FLAT	47.--sirloin,--flat	CD
6912	3695	30	BONE	BONE	NNP
6912	3695	31	(	(	-LRB-
6912	3695	32	choice	choice	NN
6912	3695	33	cut	cut	VBN
6912	3695	34	in	in	IN
6912	3695	35	the	the	DT
6912	3695	36	middle	middle	NN
6912	3695	37	of	of	IN
6912	3695	38	the	the	DT
6912	3695	39	sirloin	sirloin	NN
6912	3695	40	section	section	NN
6912	3695	41	)	)	-RRB-
6912	3695	42	.	.	.
6912	3696	1	_	_	NNP
6912	3696	2	Courtesy	Courtesy	NNP
6912	3696	3	of	of	IN
6912	3696	4	Bureau	Bureau	NNP
6912	3696	5	of	of	IN
6912	3696	6	Publications	Publications	NNPS
6912	3696	7	,	,	,
6912	3696	8	Teachers	Teachers	NNPS
6912	3696	9	College	College	NNP
6912	3696	10	.	.	.
6912	3696	11	_	_	NNP
6912	3696	12	]	]	-RRB-
6912	3696	13	Muscles	Muscles	NNP
6912	3696	14	which	which	WDT
6912	3696	15	are	be	VBP
6912	3696	16	the	the	DT
6912	3696	17	least	least	RBS
6912	3696	18	used	use	VBN
6912	3696	19	by	by	IN
6912	3696	20	the	the	DT
6912	3696	21	animal	animal	NN
6912	3696	22	are	be	VBP
6912	3696	23	most	most	RBS
6912	3696	24	tender	tender	JJ
6912	3696	25	.	.	.
6912	3697	1	What	what	WDT
6912	3697	2	parts	part	NNS
6912	3697	3	of	of	IN
6912	3697	4	the	the	DT
6912	3697	5	beef	beef	NN
6912	3697	6	would	would	MD
6912	3697	7	one	one	PRP
6912	3697	8	expect	expect	VB
6912	3697	9	to	to	TO
6912	3697	10	find	find	VB
6912	3697	11	most	most	RBS
6912	3697	12	tender	tender	JJ
6912	3697	13	?	?	.
6912	3698	1	Certain	certain	JJ
6912	3698	2	methods	method	NNS
6912	3698	3	of	of	IN
6912	3698	4	cooking	cook	VBG
6912	3698	5	meat	meat	NN
6912	3698	6	are	be	VBP
6912	3698	7	adapted	adapt	VBN
6912	3698	8	to	to	IN
6912	3698	9	cooking	cook	VBG
6912	3698	10	the	the	DT
6912	3698	11	tender	tender	NN
6912	3698	12	cuts	cut	NNS
6912	3698	13	.	.	.
6912	3699	1	Unless	unless	IN
6912	3699	2	meat	meat	NN
6912	3699	3	is	be	VBZ
6912	3699	4	chopped	chop	VBN
6912	3699	5	,	,	,
6912	3699	6	only	only	RB
6912	3699	7	tender	tender	NN
6912	3699	8	cuts	cut	NNS
6912	3699	9	of	of	IN
6912	3699	10	meat	meat	NN
6912	3699	11	can	can	MD
6912	3699	12	be	be	VB
6912	3699	13	cooked	cook	VBN
6912	3699	14	successfully	successfully	RB
6912	3699	15	by	by	IN
6912	3699	16	dry	dry	JJ
6912	3699	17	heat	heat	NN
6912	3699	18	.	.	.
6912	3700	1	The	the	DT
6912	3700	2	following	follow	VBG
6912	3700	3	methods	method	NNS
6912	3700	4	are	be	VBP
6912	3700	5	used	use	VBN
6912	3700	6	for	for	IN
6912	3700	7	tender	tender	NN
6912	3700	8	cuts	cut	NNS
6912	3700	9	of	of	IN
6912	3700	10	meat	meat	NN
6912	3700	11	:	:	:
6912	3700	12	(	(	-LRB-
6912	3700	13	_	_	NNP
6912	3700	14	a	a	DT
6912	3700	15	_	_	NNP
6912	3700	16	)	)	-RRB-
6912	3700	17	broiling	broiling	NN
6912	3700	18	,	,	,
6912	3700	19	(	(	-LRB-
6912	3700	20	_	_	NNP
6912	3700	21	b	b	NNP
6912	3700	22	_	_	NNP
6912	3700	23	)	)	-RRB-
6912	3700	24	pan	pan	NN
6912	3700	25	-	-	HYPH
6912	3700	26	broiling	broiling	NN
6912	3700	27	,	,	,
6912	3700	28	and	and	CC
6912	3700	29	(	(	-LRB-
6912	3700	30	_	_	NNP
6912	3700	31	c	c	NNP
6912	3700	32	_	_	NNP
6912	3700	33	)	)	-RRB-
6912	3700	34	roasting	roast	VBG
6912	3700	35	(	(	-LRB-
6912	3700	36	baking	baking	NN
6912	3700	37	)	)	-RRB-
6912	3700	38	.	.	.
6912	3701	1	[	[	-LRB-
6912	3701	2	Illustration	illustration	NN
6912	3701	3	:	:	:
6912	3701	4	Courtesy	Courtesy	NNP
6912	3701	5	of	of	IN
6912	3701	6	_	_	NNP
6912	3701	7	Bureau	Bureau	NNP
6912	3701	8	of	of	IN
6912	3701	9	Publications	Publications	NNP
6912	3701	10	_	_	NNP
6912	3701	11	,	,	,
6912	3701	12	Teachers	Teachers	NNPS
6912	3701	13	College	College	NNP
6912	3701	14	FIGURE	FIGURE	NNP
6912	3701	15	48.--SIRLOIN,--ROUND	48.--sirloin,--round	CD
6912	3701	16	BONE	BONE	NNP
6912	3701	17	(	(	-LRB-
6912	3701	18	next	next	RB
6912	3701	19	to	to	IN
6912	3701	20	the	the	DT
6912	3701	21	rump	rump	JJ
6912	3701	22	and	and	CC
6912	3701	23	round	round	NN
6912	3701	24	)	)	-RRB-
6912	3701	25	.	.	.
6912	3701	26	]	]	-RRB-
6912	3702	1	The	the	DT
6912	3702	2	best	good	JJS
6912	3702	3	steaks	steak	NNS
6912	3702	4	of	of	IN
6912	3702	5	beef	beef	NN
6912	3702	6	for	for	IN
6912	3702	7	broiling	broiling	NN
6912	3702	8	or	or	CC
6912	3702	9	pan	pan	NN
6912	3702	10	-	-	HYPH
6912	3702	11	broiling	broiling	NN
6912	3702	12	are	be	VBP
6912	3702	13	club	club	NN
6912	3702	14	(	(	-LRB-
6912	3702	15	see	see	VB
6912	3702	16	Figure	Figure	NNP
6912	3702	17	44	44	CD
6912	3702	18	)	)	-RRB-
6912	3702	19	,	,	,
6912	3702	20	porterhouse	porterhouse	VBP
6912	3702	21	(	(	-LRB-
6912	3702	22	see	see	VB
6912	3702	23	Figure	Figure	NNP
6912	3702	24	45	45	CD
6912	3702	25	)	)	-RRB-
6912	3702	26	,	,	,
6912	3702	27	sirloin	sirloin	NN
6912	3702	28	(	(	-LRB-
6912	3702	29	see	see	VB
6912	3702	30	Figures	Figures	NNP
6912	3702	31	46	46	CD
6912	3702	32	,	,	,
6912	3702	33	47	47	CD
6912	3702	34	,	,	,
6912	3702	35	48	48	CD
6912	3702	36	)	)	-RRB-
6912	3702	37	,	,	,
6912	3702	38	and	and	CC
6912	3702	39	first	first	JJ
6912	3702	40	cuts	cut	NNS
6912	3702	41	of	of	IN
6912	3702	42	round	round	NN
6912	3702	43	.	.	.
6912	3703	1	The	the	DT
6912	3703	2	best	good	JJS
6912	3703	3	cuts	cut	NNS
6912	3703	4	for	for	IN
6912	3703	5	roasting	roast	VBG
6912	3703	6	are	be	VBP
6912	3703	7	porterhouse	porterhouse	JJ
6912	3703	8	,	,	,
6912	3703	9	prime	prime	JJ
6912	3703	10	ribs	rib	NNS
6912	3703	11	(	(	-LRB-
6912	3703	12	see	see	VB
6912	3703	13	Figures	Figures	NNP
6912	3703	14	49	49	CD
6912	3703	15	,	,	,
6912	3703	16	50	50	CD
6912	3703	17	)	)	-RRB-
6912	3703	18	,	,	,
6912	3703	19	and	and	CC
6912	3703	20	sirloin	sirloin	NN
6912	3703	21	.	.	.
6912	3704	1	Long	long	JJ
6912	3704	2	shoulder	shoulder	NN
6912	3704	3	or	or	CC
6912	3704	4	chuck	chuck	NN
6912	3704	5	(	(	-LRB-
6912	3704	6	see	see	VB
6912	3704	7	Figures	Figures	NNP
6912	3704	8	51	51	CD
6912	3704	9	,	,	,
6912	3704	10	52	52	CD
6912	3704	11	)	)	-RRB-
6912	3704	12	,	,	,
6912	3704	13	top	top	JJ
6912	3704	14	round	round	NN
6912	3704	15	,	,	,
6912	3704	16	and	and	CC
6912	3704	17	rump	rump	VB
6912	3704	18	(	(	-LRB-
6912	3704	19	see	see	VB
6912	3704	20	Figures	Figures	NNP
6912	3704	21	54	54	CD
6912	3704	22	and	and	CC
6912	3704	23	57	57	CD
6912	3704	24	)	)	-RRB-
6912	3704	25	are	be	VBP
6912	3704	26	inferior	inferior	JJ
6912	3704	27	roasts	roast	NNS
6912	3704	28	.	.	.
6912	3705	1	[	[	-LRB-
6912	3705	2	Illustration	illustration	NN
6912	3705	3	:	:	:
6912	3705	4	Courtesy	Courtesy	NNP
6912	3705	5	of	of	IN
6912	3705	6	_	_	NNP
6912	3705	7	Bureau	Bureau	NNP
6912	3705	8	of	of	IN
6912	3705	9	Publications	Publications	NNP
6912	3705	10	_	_	NNP
6912	3705	11	,	,	,
6912	3705	12	Teachers	Teachers	NNPS
6912	3705	13	College	College	NNP
6912	3705	14	FIGURE	FIGURE	NNP
6912	3705	15	49.--FIRST	49.--first	CD
6912	3705	16	CUT	CUT	NNP
6912	3705	17	PRIME	PRIME	NNP
6912	3705	18	RIB	RIB	NNP
6912	3705	19	ROAST	roast	NN
6912	3705	20	]	]	-RRB-
6912	3705	21	[	[	-LRB-
6912	3705	22	Illustration	illustration	NN
6912	3705	23	:	:	:
6912	3705	24	Courtesy	Courtesy	NNP
6912	3705	25	of	of	IN
6912	3705	26	_	_	NNP
6912	3705	27	Bureau	Bureau	NNP
6912	3705	28	of	of	IN
6912	3705	29	Publications	Publications	NNP
6912	3705	30	_	_	NNP
6912	3705	31	,	,	,
6912	3705	32	Teachers	Teachers	NNPS
6912	3705	33	College	College	NNP
6912	3705	34	FIGURE	FIGURE	NNP
6912	3705	35	50.--SECOND	50.--SECOND	NNP
6912	3705	36	CUT	cut	NN
6912	3705	37	PRIME	prime	JJ
6912	3705	38	RIB	RIB	NNP
6912	3705	39	ROAST	ROAST	NNP
6912	3705	40	]	]	-RRB-
6912	3705	41	BROILING	broiling	NN
6912	3705	42	Select	Select	NNP
6912	3705	43	one	one	CD
6912	3705	44	of	of	IN
6912	3705	45	the	the	DT
6912	3705	46	tender	tender	NN
6912	3705	47	steaks	steak	NNS
6912	3705	48	for	for	IN
6912	3705	49	broiling	broil	VBG
6912	3705	50	.	.	.
6912	3706	1	Tender	tender	NN
6912	3706	2	steaks	steak	NNS
6912	3706	3	should	should	MD
6912	3706	4	be	be	VB
6912	3706	5	cut	cut	VBN
6912	3706	6	from	from	IN
6912	3706	7	1	1	CD
6912	3706	8	to	to	IN
6912	3706	9	2	2	CD
6912	3706	10	inches	inch	NNS
6912	3706	11	in	in	IN
6912	3706	12	thickness	thickness	NN
6912	3706	13	.	.	.
6912	3707	1	Clean	clean	VB
6912	3707	2	it	-PRON-	PRP
6912	3707	3	as	as	IN
6912	3707	4	directed	direct	VBN
6912	3707	5	previously	previously	RB
6912	3707	6	,	,	,
6912	3707	7	remove	remove	VB
6912	3707	8	the	the	DT
6912	3707	9	excess	excess	JJ
6912	3707	10	fat	fat	NN
6912	3707	11	,	,	,
6912	3707	12	and	and	CC
6912	3707	13	place	place	VB
6912	3707	14	the	the	DT
6912	3707	15	meat	meat	NN
6912	3707	16	on	on	IN
6912	3707	17	a	a	DT
6912	3707	18	broiler	broiler	NN
6912	3707	19	.	.	.
6912	3708	1	Broil	Broil	NNP
6912	3708	2	over	over	IN
6912	3708	3	glowing	glow	VBG
6912	3708	4	coals	coal	NNS
6912	3708	5	or	or	CC
6912	3708	6	in	in	IN
6912	3708	7	the	the	DT
6912	3708	8	broiling	broiling	NN
6912	3708	9	oven	oven	NN
6912	3708	10	,	,	,
6912	3708	11	holding	hold	VBG
6912	3708	12	the	the	DT
6912	3708	13	broiler	broiler	NN
6912	3708	14	very	very	RB
6912	3708	15	close	close	RB
6912	3708	16	to	to	IN
6912	3708	17	the	the	DT
6912	3708	18	coals	coal	NNS
6912	3708	19	,	,	,
6912	3708	20	or	or	CC
6912	3708	21	placing	place	VBG
6912	3708	22	it	-PRON-	PRP
6912	3708	23	near	near	IN
6912	3708	24	the	the	DT
6912	3708	25	gas	gas	NN
6912	3708	26	flame	flame	NN
6912	3708	27	.	.	.
6912	3709	1	The	the	DT
6912	3709	2	meat	meat	NN
6912	3709	3	should	should	MD
6912	3709	4	be	be	VB
6912	3709	5	thoroughly	thoroughly	RB
6912	3709	6	_	_	NNP
6912	3709	7	seared	sear	VBN
6912	3709	8	_	_	NNP
6912	3709	9	on	on	IN
6912	3709	10	both	both	DT
6912	3709	11	sides	side	NNS
6912	3709	12	.	.	.
6912	3710	1	Finish	finish	NN
6912	3710	2	cooking	cook	VBG
6912	3710	3	the	the	DT
6912	3710	4	meat	meat	NN
6912	3710	5	by	by	IN
6912	3710	6	holding	hold	VBG
6912	3710	7	it	-PRON-	PRP
6912	3710	8	farther	far	RBR
6912	3710	9	away	away	RB
6912	3710	10	from	from	IN
6912	3710	11	the	the	DT
6912	3710	12	coals	coal	NNS
6912	3710	13	or	or	CC
6912	3710	14	the	the	DT
6912	3710	15	gas	gas	NN
6912	3710	16	flame	flame	NN
6912	3710	17	and	and	CC
6912	3710	18	turning	turn	VBG
6912	3710	19	it	-PRON-	PRP
6912	3710	20	about	about	RB
6912	3710	21	every	every	DT
6912	3710	22	10	10	CD
6912	3710	23	seconds	second	NNS
6912	3710	24	.	.	.
6912	3711	1	Steak	Steak	NNP
6912	3711	2	1	1	CD
6912	3711	3	inch	inch	NN
6912	3711	4	thick	thick	JJ
6912	3711	5	should	should	MD
6912	3711	6	be	be	VB
6912	3711	7	cooked	cook	VBN
6912	3711	8	at	at	IN
6912	3711	9	least	least	RBS
6912	3711	10	5	5	CD
6912	3711	11	minutes	minute	NNS
6912	3711	12	;	;	:
6912	3711	13	2	2	CD
6912	3711	14	inches	inch	NNS
6912	3711	15	thick	thick	JJ
6912	3711	16	,	,	,
6912	3711	17	at	at	RB
6912	3711	18	least	least	RBS
6912	3711	19	10	10	CD
6912	3711	20	minutes	minute	NNS
6912	3711	21	.	.	.
6912	3712	1	Season	season	NN
6912	3712	2	,	,	,
6912	3712	3	place	place	NN
6912	3712	4	on	on	IN
6912	3712	5	a	a	DT
6912	3712	6	hot	hot	JJ
6912	3712	7	platter	platter	NN
6912	3712	8	,	,	,
6912	3712	9	and	and	CC
6912	3712	10	serve	serve	VB
6912	3712	11	_	_	NNP
6912	3712	12	at	at	IN
6912	3712	13	once	once	RB
6912	3712	14	_	_	NNP
6912	3712	15	.	.	.
6912	3713	1	[	[	-LRB-
6912	3713	2	Illustration	illustration	NN
6912	3713	3	:	:	:
6912	3713	4	Courtesy	Courtesy	NNP
6912	3713	5	of	of	IN
6912	3713	6	_	_	NNP
6912	3713	7	Bureau	Bureau	NNP
6912	3713	8	of	of	IN
6912	3713	9	Publications	Publications	NNP
6912	3713	10	_	_	NNP
6912	3713	11	,	,	,
6912	3713	12	Teachers	Teachers	NNPS
6912	3713	13	College	College	NNP
6912	3713	14	FIGURE	figure	VBP
6912	3713	15	51.--BLADE	51.--blade	JJ
6912	3713	16	RIB	RIB	NNP
6912	3713	17	ROAST	roast	NN
6912	3713	18	(	(	-LRB-
6912	3713	19	7th	7th	JJ
6912	3713	20	and	and	CC
6912	3713	21	8th	8th	JJ
6912	3713	22	ribs	rib	NNS
6912	3713	23	)	)	-RRB-
6912	3713	24	.	.	.
6912	3713	25	]	]	-RRB-
6912	3714	1	PAN	PAN	NNP
6912	3714	2	-	-	HYPH
6912	3714	3	BROILING	broiling	NN
6912	3714	4	Clean	Clean	NNP
6912	3714	5	the	the	DT
6912	3714	6	meat	meat	NN
6912	3714	7	,	,	,
6912	3714	8	remove	remove	VB
6912	3714	9	excess	excess	JJ
6912	3714	10	fat	fat	NN
6912	3714	11	,	,	,
6912	3714	12	and	and	CC
6912	3714	13	place	place	VB
6912	3714	14	the	the	DT
6912	3714	15	meat	meat	NN
6912	3714	16	in	in	IN
6912	3714	17	a	a	DT
6912	3714	18	very	very	RB
6912	3714	19	hot	hot	JJ
6912	3714	20	frying	frying	NN
6912	3714	21	pan	pan	NN
6912	3714	22	_	_	NNP
6912	3714	23	without	without	IN
6912	3714	24	any	any	DT
6912	3714	25	fat	fat	NN
6912	3714	26	_	_	NN
6912	3714	27	.	.	.
6912	3715	1	Sear	sear	VB
6912	3715	2	the	the	DT
6912	3715	3	meat	meat	NN
6912	3715	4	on	on	IN
6912	3715	5	both	both	DT
6912	3715	6	sides	side	NNS
6912	3715	7	,	,	,
6912	3715	8	then	then	RB
6912	3715	9	cook	cook	VBP
6912	3715	10	more	more	RBR
6912	3715	11	slowly	slowly	RB
6912	3715	12	until	until	IN
6912	3715	13	done	do	VBN
6912	3715	14	.	.	.
6912	3716	1	When	when	WRB
6912	3716	2	thick	thick	JJ
6912	3716	3	chops	chop	NNS
6912	3716	4	are	be	VBP
6912	3716	5	broiled	broil	VBN
6912	3716	6	,	,	,
6912	3716	7	stand	stand	VB
6912	3716	8	them	-PRON-	PRP
6912	3716	9	on	on	IN
6912	3716	10	end	end	NN
6912	3716	11	to	to	TO
6912	3716	12	brown	brown	VB
6912	3716	13	the	the	DT
6912	3716	14	edges	edge	NNS
6912	3716	15	.	.	.
6912	3717	1	Keep	keep	VB
6912	3717	2	the	the	DT
6912	3717	3	pan	pan	NN
6912	3717	4	free	free	JJ
6912	3717	5	from	from	IN
6912	3717	6	fat	fat	NN
6912	3717	7	.	.	.
6912	3718	1	The	the	DT
6912	3718	2	time	time	NN
6912	3718	3	for	for	IN
6912	3718	4	pan	pan	NN
6912	3718	5	-	-	HYPH
6912	3718	6	broiling	broiling	NN
6912	3718	7	is	be	VBZ
6912	3718	8	the	the	DT
6912	3718	9	same	same	JJ
6912	3718	10	as	as	IN
6912	3718	11	for	for	IN
6912	3718	12	broiling	broiling	NN
6912	3718	13	.	.	.
6912	3719	1	DIFFERENCE	difference	NN
6912	3719	2	BETWEEN	between	IN
6912	3719	3	PAN	pan	NN
6912	3719	4	-	-	HYPH
6912	3719	5	BROILING	broiling	NN
6912	3719	6	AND	and	CC
6912	3719	7	SAUTEING.--Pan	sauteing.--pan	RB
6912	3719	8	-	-	HYPH
6912	3719	9	broiled	broil	VBN
6912	3719	10	steak	steak	NN
6912	3719	11	differs	differ	NNS
6912	3719	12	from	from	IN
6912	3719	13	sauteed	sauteed	NN
6912	3719	14	steak	steak	NNP
6912	3719	15	(	(	-LRB-
6912	3719	16	commonly	commonly	RB
6912	3719	17	termed	term	VBN
6912	3719	18	fried	fried	JJ
6912	3719	19	steak	steak	NN
6912	3719	20	)	)	-RRB-
6912	3719	21	in	in	IN
6912	3719	22	:	:	:
6912	3719	23	(	(	-LRB-
6912	3719	24	_	_	NNP
6912	3719	25	a	a	DT
6912	3719	26	_	_	NNP
6912	3719	27	)	)	-RRB-
6912	3719	28	ease	ease	NN
6912	3719	29	of	of	IN
6912	3719	30	digestion	digestion	NN
6912	3719	31	and	and	CC
6912	3719	32	(	(	-LRB-
6912	3719	33	_	_	NNP
6912	3719	34	b	b	NNP
6912	3719	35	_	_	NNP
6912	3719	36	)	)	-RRB-
6912	3719	37	flavor	flavor	NN
6912	3719	38	.	.	.
6912	3720	1	As	as	IN
6912	3720	2	explained	explain	VBN
6912	3720	3	previously	previously	RB
6912	3720	4	(	(	-LRB-
6912	3720	5	_	_	NNP
6912	3720	6	Frying	Frying	NNP
6912	3720	7	and	and	CC
6912	3720	8	Digestion	Digestion	NNP
6912	3720	9	_	_	NNP
6912	3720	10	)	)	-RRB-
6912	3720	11	,	,	,
6912	3720	12	fat	fat	NN
6912	3720	13	cooked	cook	VBD
6912	3720	14	at	at	IN
6912	3720	15	high	high	JJ
6912	3720	16	temperature	temperature	NN
6912	3720	17	is	be	VBZ
6912	3720	18	not	not	RB
6912	3720	19	easily	easily	RB
6912	3720	20	digested	digest	VBN
6912	3720	21	.	.	.
6912	3721	1	For	for	IN
6912	3721	2	this	this	DT
6912	3721	3	reason	reason	NN
6912	3721	4	,	,	,
6912	3721	5	as	as	RB
6912	3721	6	far	far	RB
6912	3721	7	as	as	IN
6912	3721	8	digestion	digestion	NN
6912	3721	9	is	be	VBZ
6912	3721	10	concerned	concern	VBN
6912	3721	11	,	,	,
6912	3721	12	it	-PRON-	PRP
6912	3721	13	is	be	VBZ
6912	3721	14	better	well	JJR
6912	3721	15	to	to	TO
6912	3721	16	omit	omit	VB
6912	3721	17	the	the	DT
6912	3721	18	fat	fat	NN
6912	3721	19	,	,	,
6912	3721	20	and	and	CC
6912	3721	21	to	to	TO
6912	3721	22	broil	broil	VB
6912	3721	23	a	a	DT
6912	3721	24	steak	steak	NN
6912	3721	25	.	.	.
6912	3722	1	[	[	-LRB-
6912	3722	2	Illustration	illustration	NN
6912	3722	3	:	:	:
6912	3722	4	Courtesy	Courtesy	NNP
6912	3722	5	of	of	IN
6912	3722	6	_	_	NNP
6912	3722	7	Bureau	Bureau	NNP
6912	3722	8	of	of	IN
6912	3722	9	Publications	Publications	NNP
6912	3722	10	_	_	NNP
6912	3722	11	.	.	.
6912	3723	1	Teachers	Teachers	NNPS
6912	3723	2	College	College	NNP
6912	3723	3	FIGURE	FIGURE	NNP
6912	3723	4	52	52	CD
6912	3723	5	-	-	HYPH
6912	3723	6	-CHUCK	-chuck	NN
6912	3723	7	RIB	RIB	NNP
6912	3723	8	ROAST	roast	NN
6912	3723	9	(	(	-LRB-
6912	3723	10	9th	9th	JJ
6912	3723	11	and	and	CC
6912	3723	12	10th	10th	JJ
6912	3723	13	ribs	rib	NNS
6912	3723	14	)	)	-RRB-
6912	3723	15	]	]	-RRB-
6912	3723	16	Meat	meat	NN
6912	3723	17	has	have	VBZ
6912	3723	18	a	a	DT
6912	3723	19	distinct	distinct	JJ
6912	3723	20	and	and	CC
6912	3723	21	characteristic	characteristic	JJ
6912	3723	22	flavor	flavor	NN
6912	3723	23	.	.	.
6912	3724	1	Browned	browned	JJ
6912	3724	2	fat	fat	NN
6912	3724	3	also	also	RB
6912	3724	4	has	have	VBZ
6912	3724	5	a	a	DT
6912	3724	6	pronounced	pronounced	JJ
6912	3724	7	flavor	flavor	NN
6912	3724	8	.	.	.
6912	3725	1	In	in	IN
6912	3725	2	broiled	broil	VBN
6912	3725	3	steak	steak	NN
6912	3725	4	,	,	,
6912	3725	5	the	the	DT
6912	3725	6	pure	pure	JJ
6912	3725	7	meat	meat	NN
6912	3725	8	flavor	flavor	NN
6912	3725	9	exists	exist	VBZ
6912	3725	10	;	;	:
6912	3725	11	In	in	IN
6912	3725	12	"	"	``
6912	3725	13	fried	fried	JJ
6912	3725	14	"	"	''
6912	3725	15	steak	steak	NN
6912	3725	16	there	there	EX
6912	3725	17	is	be	VBZ
6912	3725	18	meat	meat	NN
6912	3725	19	flavor	flavor	NN
6912	3725	20	plus	plus	CC
6912	3725	21	browned	brown	VBD
6912	3725	22	fat	fat	JJ
6912	3725	23	flavor	flavor	NN
6912	3725	24	.	.	.
6912	3726	1	Since	since	IN
6912	3726	2	the	the	DT
6912	3726	3	flavor	flavor	NN
6912	3726	4	of	of	IN
6912	3726	5	meat	meat	NN
6912	3726	6	is	be	VBZ
6912	3726	7	most	most	RBS
6912	3726	8	pleasing	pleasing	JJ
6912	3726	9	,	,	,
6912	3726	10	it	-PRON-	PRP
6912	3726	11	is	be	VBZ
6912	3726	12	not	not	RB
6912	3726	13	advisable	advisable	JJ
6912	3726	14	to	to	TO
6912	3726	15	modify	modify	VB
6912	3726	16	it	-PRON-	PRP
6912	3726	17	by	by	IN
6912	3726	18	the	the	DT
6912	3726	19	addition	addition	NN
6912	3726	20	of	of	IN
6912	3726	21	any	any	DT
6912	3726	22	other	other	JJ
6912	3726	23	flavor	flavor	NN
6912	3726	24	.	.	.
6912	3727	1	ROASTING	ROASTING	NNP
6912	3727	2	(	(	-LRB-
6912	3727	3	BAKING	BAKING	NNP
6912	3727	4	)	)	-RRB-
6912	3727	5	Roasting	Roasting	NNP
6912	3727	6	was	be	VBD
6912	3727	7	accomplished	accomplish	VBN
6912	3727	8	formerly	formerly	RB
6912	3727	9	by	by	IN
6912	3727	10	placing	place	VBG
6912	3727	11	thick	thick	JJ
6912	3727	12	pieces	piece	NNS
6912	3727	13	of	of	IN
6912	3727	14	meat	meat	NN
6912	3727	15	before	before	IN
6912	3727	16	an	an	DT
6912	3727	17	open	open	JJ
6912	3727	18	fire	fire	NN
6912	3727	19	(	(	-LRB-
6912	3727	20	see	see	VB
6912	3727	21	Figure	Figure	NNP
6912	3727	22	53	53	CD
6912	3727	23	)	)	-RRB-
6912	3727	24	.	.	.
6912	3728	1	"	"	``
6912	3728	2	Roasts	roast	NNS
6912	3728	3	"	"	''
6912	3728	4	are	be	VBP
6912	3728	5	now	now	RB
6912	3728	6	placed	place	VBN
6912	3728	7	in	in	IN
6912	3728	8	the	the	DT
6912	3728	9	oven	oven	NN
6912	3728	10	and	and	CC
6912	3728	11	baked	bake	VBD
6912	3728	12	.	.	.
6912	3729	1	The	the	DT
6912	3729	2	term	term	NN
6912	3729	3	roasting	roast	VBG
6912	3729	4	,	,	,
6912	3729	5	however	however	RB
6912	3729	6	,	,	,
6912	3729	7	is	be	VBZ
6912	3729	8	still	still	RB
6912	3729	9	used	use	VBN
6912	3729	10	.	.	.
6912	3730	1	Meat	meat	NN
6912	3730	2	is	be	VBZ
6912	3730	3	roasted	roast	VBN
6912	3730	4	as	as	IN
6912	3730	5	follows	follow	VBZ
6912	3730	6	:	:	:
6912	3730	7	[	[	-LRB-
6912	3730	8	Illustration	illustration	NN
6912	3730	9	:	:	:
6912	3730	10	FIGURE	FIGURE	NNP
6912	3730	11	53.--COLONIAL	53.--colonial	CD
6912	3730	12	FIREPLACE	fireplace	NN
6912	3730	13	,	,	,
6912	3730	14	SHOWING	show	VBG
6912	3730	15	A	a	DT
6912	3730	16	"	"	``
6912	3730	17	ROASTING	roasting	NN
6912	3730	18	KITCHEN"--a	kitchen"--a	NN
6912	3730	19	device	device	NN
6912	3730	20	for	for	IN
6912	3730	21	roasting	roast	VBG
6912	3730	22	meat	meat	NN
6912	3730	23	--	--	:
6912	3730	24	at	at	IN
6912	3730	25	lower	low	JJR
6912	3730	26	right	right	JJ
6912	3730	27	-	-	HYPH
6912	3730	28	hand	hand	NN
6912	3730	29	corner	corner	NN
6912	3730	30	.	.	.
6912	3730	31	]	]	-RRB-
6912	3731	1	Weigh	weigh	VB
6912	3731	2	the	the	DT
6912	3731	3	meat	meat	NN
6912	3731	4	and	and	CC
6912	3731	5	clean	clean	VB
6912	3731	6	it	-PRON-	PRP
6912	3731	7	.	.	.
6912	3732	1	Then	then	RB
6912	3732	2	skewer	skewer	VB
6912	3732	3	it	-PRON-	PRP
6912	3732	4	into	into	IN
6912	3732	5	shape	shape	NN
6912	3732	6	and	and	CC
6912	3732	7	place	place	VB
6912	3732	8	it	-PRON-	PRP
6912	3732	9	on	on	IN
6912	3732	10	a	a	DT
6912	3732	11	rack	rack	NN
6912	3732	12	in	in	IN
6912	3732	13	a	a	DT
6912	3732	14	roasting	roast	VBG
6912	3732	15	pan	pan	NN
6912	3732	16	.	.	.
6912	3733	1	If	if	IN
6912	3733	2	the	the	DT
6912	3733	3	meat	meat	NN
6912	3733	4	has	have	VBZ
6912	3733	5	but	but	CC
6912	3733	6	little	little	JJ
6912	3733	7	fat	fat	JJ
6912	3733	8	,	,	,
6912	3733	9	place	place	VB
6912	3733	10	extra	extra	JJ
6912	3733	11	fat	fat	NN
6912	3733	12	in	in	IN
6912	3733	13	the	the	DT
6912	3733	14	bottom	bottom	NN
6912	3733	15	of	of	IN
6912	3733	16	the	the	DT
6912	3733	17	pan	pan	NN
6912	3733	18	.	.	.
6912	3734	1	Place	place	VB
6912	3734	2	the	the	DT
6912	3734	3	pan	pan	NN
6912	3734	4	on	on	IN
6912	3734	5	the	the	DT
6912	3734	6	upper	upper	JJ
6912	3734	7	shelf	shelf	NN
6912	3734	8	of	of	IN
6912	3734	9	a	a	DT
6912	3734	10	hot	hot	JJ
6912	3734	11	oven	oven	NN
6912	3734	12	(	(	-LRB-
6912	3734	13	500	500	CD
6912	3734	14	degrees	degree	NNS
6912	3734	15	F.	F.	NNP
6912	3734	16	)	)	-RRB-
6912	3734	17	and	and	CC
6912	3734	18	sear	sear	VB
6912	3734	19	for	for	IN
6912	3734	20	20	20	CD
6912	3734	21	minutes	minute	NNS
6912	3734	22	.	.	.
6912	3735	1	Reduce	reduce	VB
6912	3735	2	the	the	DT
6912	3735	3	temperature	temperature	NN
6912	3735	4	to	to	TO
6912	3735	5	400	400	CD
6912	3735	6	degrees	degree	NNS
6912	3735	7	F.	F.	NNP
6912	3735	8	Season	Season	NNP
6912	3735	9	the	the	DT
6912	3735	10	exposed	expose	VBN
6912	3735	11	surface	surface	NN
6912	3735	12	with	with	IN
6912	3735	13	salt	salt	NN
6912	3735	14	and	and	CC
6912	3735	15	pepper	pepper	NN
6912	3735	16	,	,	,
6912	3735	17	dredge	dredge	NN
6912	3735	18	with	with	IN
6912	3735	19	flour	flour	NN
6912	3735	20	,	,	,
6912	3735	21	and	and	CC
6912	3735	22	remove	remove	VB
6912	3735	23	the	the	DT
6912	3735	24	pan	pan	NN
6912	3735	25	to	to	IN
6912	3735	26	the	the	DT
6912	3735	27	floor	floor	NN
6912	3735	28	or	or	CC
6912	3735	29	lower	low	JJR
6912	3735	30	shelf	shelf	NN
6912	3735	31	of	of	IN
6912	3735	32	the	the	DT
6912	3735	33	oven	oven	NN
6912	3735	34	.	.	.
6912	3736	1	Baste	Baste	NNP
6912	3736	2	often	often	RB
6912	3736	3	.	.	.
6912	3737	1	When	when	WRB
6912	3737	2	the	the	DT
6912	3737	3	meat	meat	NN
6912	3737	4	is	be	VBZ
6912	3737	5	about	about	RB
6912	3737	6	half	half	RB
6912	3737	7	done	do	VBN
6912	3737	8	,	,	,
6912	3737	9	turn	turn	VB
6912	3737	10	it	-PRON-	PRP
6912	3737	11	over	over	RP
6912	3737	12	,	,	,
6912	3737	13	season	season	NN
6912	3737	14	,	,	,
6912	3737	15	dredge	dredge	NN
6912	3737	16	with	with	IN
6912	3737	17	flour	flour	NN
6912	3737	18	,	,	,
6912	3737	19	and	and	CC
6912	3737	20	continue	continue	VB
6912	3737	21	baking	bake	VBG
6912	3737	22	as	as	IN
6912	3737	23	before	before	RB
6912	3737	24	.	.	.
6912	3738	1	Since	since	IN
6912	3738	2	less	less	JJR
6912	3738	3	evaporation	evaporation	NN
6912	3738	4	takes	take	VBZ
6912	3738	5	place	place	NN
6912	3738	6	in	in	IN
6912	3738	7	a	a	DT
6912	3738	8	large	large	JJ
6912	3738	9	roast	roast	NN
6912	3738	10	than	than	IN
6912	3738	11	in	in	IN
6912	3738	12	a	a	DT
6912	3738	13	small	small	JJ
6912	3738	14	one	one	NN
6912	3738	15	,	,	,
6912	3738	16	the	the	DT
6912	3738	17	larger	large	JJR
6912	3738	18	roasts	roast	NNS
6912	3738	19	are	be	VBP
6912	3738	20	more	more	RBR
6912	3738	21	juicy	juicy	JJ
6912	3738	22	,	,	,
6912	3738	23	hence	hence	RB
6912	3738	24	more	more	RBR
6912	3738	25	desirable	desirable	JJ
6912	3738	26	.	.	.
6912	3739	1	A	a	DT
6912	3739	2	good	good	JJ
6912	3739	3	roast	roast	NN
6912	3739	4	of	of	IN
6912	3739	5	beef	beef	NN
6912	3739	6	should	should	MD
6912	3739	7	weigh	weigh	VB
6912	3739	8	at	at	RB
6912	3739	9	least	least	RBS
6912	3739	10	4	4	CD
6912	3739	11	pounds	pound	NNS
6912	3739	12	.	.	.
6912	3740	1	The	the	DT
6912	3740	2	time	time	NN
6912	3740	3	for	for	IN
6912	3740	4	roasting	roast	VBG
6912	3740	5	varies	varie	NNS
6912	3740	6	with	with	IN
6912	3740	7	the	the	DT
6912	3740	8	weight	weight	NN
6912	3740	9	of	of	IN
6912	3740	10	the	the	DT
6912	3740	11	meat	meat	NN
6912	3740	12	.	.	.
6912	3741	1	Usually	usually	RB
6912	3741	2	,	,	,
6912	3741	3	for	for	IN
6912	3741	4	beef	beef	NN
6912	3741	5	roasts	roast	NNS
6912	3741	6	,	,	,
6912	3741	7	_	_	NNP
6912	3741	8	15	15	CD
6912	3741	9	minutes	minute	NNS
6912	3741	10	to	to	IN
6912	3741	11	each	each	DT
6912	3741	12	pound	pound	NN
6912	3741	13	_	_	NNP
6912	3741	14	is	be	VBZ
6912	3741	15	allowed	allow	VBN
6912	3741	16	.	.	.
6912	3742	1	QUESTIONS	question	NNS
6912	3742	2	Explain	explain	VB
6912	3742	3	the	the	DT
6912	3742	4	purpose	purpose	NN
6912	3742	5	of	of	IN
6912	3742	6	searing	sear	VBG
6912	3742	7	meat	meat	NN
6912	3742	8	.	.	.
6912	3743	1	If	if	IN
6912	3743	2	meat	meat	NN
6912	3743	3	is	be	VBZ
6912	3743	4	to	to	TO
6912	3743	5	be	be	VB
6912	3743	6	roasted	roast	VBN
6912	3743	7	,	,	,
6912	3743	8	pan	pan	NN
6912	3743	9	-	-	HYPH
6912	3743	10	broiled	broil	VBN
6912	3743	11	,	,	,
6912	3743	12	or	or	CC
6912	3743	13	broiled	broil	VBN
6912	3743	14	,	,	,
6912	3743	15	how	how	WRB
6912	3743	16	is	be	VBZ
6912	3743	17	it	-PRON-	PRP
6912	3743	18	seared	sear	VBN
6912	3743	19	?	?	.
6912	3744	1	Why	why	WRB
6912	3744	2	is	be	VBZ
6912	3744	3	it	-PRON-	PRP
6912	3744	4	necessary	necessary	JJ
6912	3744	5	to	to	TO
6912	3744	6	remove	remove	VB
6912	3744	7	the	the	DT
6912	3744	8	fat	fat	NN
6912	3744	9	from	from	IN
6912	3744	10	meat	meat	NN
6912	3744	11	that	that	WDT
6912	3744	12	is	be	VBZ
6912	3744	13	to	to	TO
6912	3744	14	be	be	VB
6912	3744	15	broiled	broil	VBN
6912	3744	16	or	or	CC
6912	3744	17	pan	pan	NN
6912	3744	18	-	-	HYPH
6912	3744	19	broiled	broil	VBN
6912	3744	20	?	?	.
6912	3745	1	Why	why	WRB
6912	3745	2	can	can	MD
6912	3745	3	not	not	RB
6912	3745	4	meat	meat	VB
6912	3745	5	be	be	VB
6912	3745	6	broiled	broil	VBN
6912	3745	7	over	over	IN
6912	3745	8	_	_	NNP
6912	3745	9	blazing	blaze	VBG
6912	3745	10	_	_	NNP
6912	3745	11	coals	coal	NNS
6912	3745	12	?	?	.
6912	3746	1	What	what	WP
6912	3746	2	is	be	VBZ
6912	3746	3	the	the	DT
6912	3746	4	price	price	NN
6912	3746	5	per	per	IN
6912	3746	6	pound	pound	NN
6912	3746	7	of	of	IN
6912	3746	8	porterhouse	porterhouse	NN
6912	3746	9	and	and	CC
6912	3746	10	of	of	IN
6912	3746	11	sirloin	sirloin	NN
6912	3746	12	steak	steak	NNP
6912	3746	13	?	?	.
6912	3747	1	What	what	WP
6912	3747	2	is	be	VBZ
6912	3747	3	the	the	DT
6912	3747	4	average	average	JJ
6912	3747	5	weight	weight	NN
6912	3747	6	of	of	IN
6912	3747	7	sirloin	sirloin	NN
6912	3747	8	steak	steak	NNP
6912	3747	9	?	?	.
6912	3748	1	Of	of	IN
6912	3748	2	porterhouse	porterhouse	NNP
6912	3748	3	steak	steak	NNP
6912	3748	4	?	?	.
6912	3749	1	How	how	WRB
6912	3749	2	many	many	JJ
6912	3749	3	persons	person	NNS
6912	3749	4	will	will	MD
6912	3749	5	each	each	DT
6912	3749	6	serve	serve	VB
6912	3749	7	?	?	.
6912	3750	1	LESSON	LESSON	NNP
6912	3750	2	LX	LX	NNP
6912	3750	3	BEEF	BEEF	NNP
6912	3750	4	:	:	:
6912	3750	5	METHODS	METHODS	NNP
6912	3750	6	OF	of	IN
6912	3750	7	COOKING	cooking	NN
6912	3750	8	TENDER	tender	NN
6912	3750	9	CUTS	cuts	NN
6912	3750	10	(	(	-LRB-
6912	3750	11	APPLIED	APPLIED	NNP
6912	3750	12	TO	to	IN
6912	3750	13	CHOPPED	CHOPPED	NNP
6912	3750	14	BEEF	BEEF	NNP
6912	3750	15	)	)	-RRB-
6912	3750	16	(	(	-LRB-
6912	3750	17	A	a	NN
6912	3750	18	)	)	-RRB-
6912	3750	19	PROTEIN	PROTEIN	NNP
6912	3750	20	IN	in	IN
6912	3750	21	MEAT.--It	MEAT.--It	NNP
6912	3750	22	was	be	VBD
6912	3750	23	mentioned	mention	VBN
6912	3750	24	previously	previously	RB
6912	3750	25	that	that	IN
6912	3750	26	there	there	EX
6912	3750	27	are	be	VBP
6912	3750	28	several	several	JJ
6912	3750	29	different	different	JJ
6912	3750	30	kinds	kind	NNS
6912	3750	31	of	of	IN
6912	3750	32	protein	protein	NN
6912	3750	33	in	in	IN
6912	3750	34	lean	lean	JJ
6912	3750	35	meat	meat	NN
6912	3750	36	.	.	.
6912	3751	1	It	-PRON-	PRP
6912	3751	2	was	be	VBD
6912	3751	3	also	also	RB
6912	3751	4	stated	state	VBN
6912	3751	5	that	that	IN
6912	3751	6	proteins	protein	NNS
6912	3751	7	exist	exist	VBP
6912	3751	8	in	in	IN
6912	3751	9	:	:	:
6912	3751	10	(	(	-LRB-
6912	3751	11	_	_	NNP
6912	3751	12	a	a	DT
6912	3751	13	_	_	NNP
6912	3751	14	)	)	-RRB-
6912	3751	15	Connective	connective	JJ
6912	3751	16	tissue	tissue	NN
6912	3751	17	.	.	.
6912	3752	1	(	(	-LRB-
6912	3752	2	_	_	NNP
6912	3752	3	b	b	NNP
6912	3752	4	_	_	NNP
6912	3752	5	)	)	-RRB-
6912	3752	6	Walls	wall	NNS
6912	3752	7	of	of	IN
6912	3752	8	muscle	muscle	NN
6912	3752	9	fibers	fiber	NNS
6912	3752	10	.	.	.
6912	3753	1	(	(	-LRB-
6912	3753	2	_	_	NNP
6912	3753	3	c	c	NNP
6912	3753	4	_	_	NNP
6912	3753	5	)	)	-RRB-
6912	3753	6	Muscle	Muscle	NNP
6912	3753	7	juice	juice	NN
6912	3753	8	.	.	.
6912	3754	1	Two	two	CD
6912	3754	2	proteins	protein	NNS
6912	3754	3	exist	exist	VBP
6912	3754	4	in	in	IN
6912	3754	5	connective	connective	JJ
6912	3754	6	tissue	tissue	NN
6912	3754	7	,	,	,
6912	3754	8	viz	viz	NNP
6912	3754	9	.	.	NNP
6912	3754	10	,	,	,
6912	3754	11	_	_	NNP
6912	3754	12	collagen	collagen	NN
6912	3754	13	_	_	NNP
6912	3754	14	and	and	CC
6912	3754	15	_	_	NNP
6912	3754	16	elastin	elastin	VBZ
6912	3754	17	.	.	.
6912	3754	18	_	_	NNP
6912	3754	19	Collagen	Collagen	NNP
6912	3754	20	is	be	VBZ
6912	3754	21	changed	change	VBN
6912	3754	22	into	into	IN
6912	3754	23	gelatine	gelatine	NN
6912	3754	24	by	by	IN
6912	3754	25	cooking	cook	VBG
6912	3754	26	in	in	IN
6912	3754	27	water	water	NN
6912	3754	28	.	.	.
6912	3755	1	Elastin	elastin	NN
6912	3755	2	is	be	VBZ
6912	3755	3	found	find	VBN
6912	3755	4	not	not	RB
6912	3755	5	only	only	RB
6912	3755	6	in	in	IN
6912	3755	7	connective	connective	JJ
6912	3755	8	tissue	tissue	NN
6912	3755	9	,	,	,
6912	3755	10	but	but	CC
6912	3755	11	in	in	IN
6912	3755	12	the	the	DT
6912	3755	13	walls	wall	NNS
6912	3755	14	of	of	IN
6912	3755	15	muscle	muscle	NN
6912	3755	16	fibers	fiber	NNS
6912	3755	17	.	.	.
6912	3756	1	In	in	IN
6912	3756	2	muscle	muscle	NN
6912	3756	3	juice	juice	NN
6912	3756	4	,	,	,
6912	3756	5	there	there	EX
6912	3756	6	are	be	VBP
6912	3756	7	two	two	CD
6912	3756	8	proteins,--_myosin	proteins,--_myosin	NN
6912	3756	9	or	or	CC
6912	3756	10	muscle	muscle	NN
6912	3756	11	globulin	globulin	NNP
6912	3756	12	_	_	NNP
6912	3756	13	and	and	CC
6912	3756	14	_	_	NNP
6912	3756	15	albumin	albumin	NNP
6912	3756	16	_	_	NNP
6912	3756	17	.	.	.
6912	3757	1	Both	both	DT
6912	3757	2	myosin	myosin	NN
6912	3757	3	and	and	CC
6912	3757	4	albumin	albumin	NN
6912	3757	5	coagulate	coagulate	JJ
6912	3757	6	by	by	IN
6912	3757	7	heating	heating	NN
6912	3757	8	.	.	.
6912	3758	1	It	-PRON-	PRP
6912	3758	2	is	be	VBZ
6912	3758	3	possible	possible	JJ
6912	3758	4	to	to	TO
6912	3758	5	sear	sear	VB
6912	3758	6	meat	meat	NN
6912	3758	7	because	because	IN
6912	3758	8	it	-PRON-	PRP
6912	3758	9	contains	contain	VBZ
6912	3758	10	proteins	protein	NNS
6912	3758	11	.	.	.
6912	3759	1	The	the	DT
6912	3759	2	scum	scum	NN
6912	3759	3	which	which	WDT
6912	3759	4	invariably	invariably	RB
6912	3759	5	forms	form	VBZ
6912	3759	6	when	when	WRB
6912	3759	7	meat	meat	NN
6912	3759	8	broth	broth	NN
6912	3759	9	is	be	VBZ
6912	3759	10	heated	heated	JJ
6912	3759	11	consists	consist	VBZ
6912	3759	12	largely	largely	RB
6912	3759	13	of	of	IN
6912	3759	14	protein	protein	NN
6912	3759	15	,	,	,
6912	3759	16	probably	probably	RB
6912	3759	17	in	in	IN
6912	3759	18	the	the	DT
6912	3759	19	form	form	NN
6912	3759	20	of	of	IN
6912	3759	21	albumin	albumin	NN
6912	3759	22	.	.	.
6912	3760	1	This	this	DT
6912	3760	2	protein	protein	NN
6912	3760	3	as	as	IN
6912	3760	4	shown	show	VBN
6912	3760	5	in	in	IN
6912	3760	6	experiments	experiment	NNS
6912	3760	7	on	on	IN
6912	3760	8	eggs	egg	NNS
6912	3760	9	is	be	VBZ
6912	3760	10	soluble	soluble	JJ
6912	3760	11	in	in	IN
6912	3760	12	cold	cold	JJ
6912	3760	13	water	water	NN
6912	3760	14	,	,	,
6912	3760	15	but	but	CC
6912	3760	16	is	be	VBZ
6912	3760	17	coagulated	coagulate	VBN
6912	3760	18	by	by	IN
6912	3760	19	heating	heating	NN
6912	3760	20	.	.	.
6912	3761	1	If	if	IN
6912	3761	2	meat	meat	NN
6912	3761	3	broth	broth	NN
6912	3761	4	is	be	VBZ
6912	3761	5	skimmed	skim	VBN
6912	3761	6	,	,	,
6912	3761	7	much	much	JJ
6912	3761	8	of	of	IN
6912	3761	9	its	-PRON-	PRP$
6912	3761	10	nutriment	nutriment	NN
6912	3761	11	is	be	VBZ
6912	3761	12	lost	lose	VBN
6912	3761	13	.	.	.
6912	3762	1	[	[	-LRB-
6912	3762	2	Illustration	illustration	NN
6912	3762	3	:	:	:
6912	3762	4	Courtesy	Courtesy	NNP
6912	3762	5	of	of	IN
6912	3762	6	Bureau	Bureau	NNP
6912	3762	7	of	of	IN
6912	3762	8	Publications	Publications	NNPS
6912	3762	9	,	,	,
6912	3762	10	Teachers	Teachers	NNPS
6912	3762	11	College	College	NNP
6912	3762	12	FIGURE	FIGURE	NNP
6912	3762	13	54	54	CD
6912	3762	14	-	-	HYPH
6912	3762	15	-ROUND	-round	NN
6912	3762	16	.	.	.
6912	3762	17	]	]	-RRB-
6912	3763	1	[	[	-LRB-
6912	3763	2	Illustration	illustration	NN
6912	3763	3	:	:	:
6912	3763	4	Courtesy	Courtesy	NNP
6912	3763	5	of	of	IN
6912	3763	6	Bureau	Bureau	NNP
6912	3763	7	of	of	IN
6912	3763	8	Publications	Publications	NNPS
6912	3763	9	,	,	,
6912	3763	10	Teachers	Teachers	NNPS
6912	3763	11	College	College	NNP
6912	3763	12	FIGURE	FIGURE	NNP
6912	3763	13	55.--CHUCK	55.--chuck	DT
6912	3763	14	.	.	.
6912	3763	15	]	]	-RRB-
6912	3764	1	Of	of	IN
6912	3764	2	all	all	DT
6912	3764	3	proteins	protein	NNS
6912	3764	4	in	in	IN
6912	3764	5	meat	meat	NN
6912	3764	6	,	,	,
6912	3764	7	myosin	myosin	NN
6912	3764	8	is	be	VBZ
6912	3764	9	the	the	DT
6912	3764	10	most	most	RBS
6912	3764	11	important	important	JJ
6912	3764	12	;	;	:
6912	3764	13	it	-PRON-	PRP
6912	3764	14	exists	exist	VBZ
6912	3764	15	in	in	IN
6912	3764	16	greater	great	JJR
6912	3764	17	quantity	quantity	NN
6912	3764	18	than	than	IN
6912	3764	19	the	the	DT
6912	3764	20	other	other	JJ
6912	3764	21	proteins	protein	NNS
6912	3764	22	.	.	.
6912	3765	1	Myosin	Myosin	NNP
6912	3765	2	,	,	,
6912	3765	3	is	be	VBZ
6912	3765	4	practically	practically	RB
6912	3765	5	insoluble	insoluble	JJ
6912	3765	6	in	in	IN
6912	3765	7	both	both	CC
6912	3765	8	hot	hot	JJ
6912	3765	9	and	and	CC
6912	3765	10	cold	cold	JJ
6912	3765	11	water	water	NN
6912	3765	12	,	,	,
6912	3765	13	though	though	IN
6912	3765	14	somewhat	somewhat	RB
6912	3765	15	soluble	soluble	JJ
6912	3765	16	in	in	IN
6912	3765	17	a	a	DT
6912	3765	18	salt	salt	NN
6912	3765	19	solution	solution	NN
6912	3765	20	.	.	.
6912	3766	1	As	as	IN
6912	3766	2	not	not	RB
6912	3766	3	much	much	JJ
6912	3766	4	myosin	myosin	NN
6912	3766	5	is	be	VBZ
6912	3766	6	extracted	extract	VBN
6912	3766	7	from	from	IN
6912	3766	8	meat	meat	NN
6912	3766	9	in	in	IN
6912	3766	10	soup	soup	NN
6912	3766	11	making	making	NN
6912	3766	12	,	,	,
6912	3766	13	_	_	NNP
6912	3766	14	the	the	DT
6912	3766	15	solid	solid	JJ
6912	3766	16	part	part	NN
6912	3766	17	of	of	IN
6912	3766	18	meat	meat	NN
6912	3766	19	must	must	MD
6912	3766	20	be	be	VB
6912	3766	21	eaten	eat	VBN
6912	3766	22	in	in	IN
6912	3766	23	order	order	NN
6912	3766	24	to	to	TO
6912	3766	25	obtain	obtain	VB
6912	3766	26	the	the	DT
6912	3766	27	greatest	great	JJS
6912	3766	28	nourishment	nourishment	NN
6912	3766	29	_	_	NNP
6912	3766	30	.	.	.
6912	3767	1	Meat	meat	NN
6912	3767	2	broth	broth	NN
6912	3767	3	does	do	VBZ
6912	3767	4	not	not	RB
6912	3767	5	contain	contain	VB
6912	3767	6	as	as	RB
6912	3767	7	much	much	JJ
6912	3767	8	food	food	NN
6912	3767	9	value	value	NN
6912	3767	10	as	as	IN
6912	3767	11	meat	meat	NN
6912	3767	12	.	.	.
6912	3768	1	CHOPPED	CHOPPED	NNP
6912	3768	2	BEEF.--If	BEEF.--If	NNP
6912	3768	3	meat	meat	NN
6912	3768	4	is	be	VBZ
6912	3768	5	chopped	chop	VBN
6912	3768	6	,	,	,
6912	3768	7	what	what	WP
6912	3768	8	is	be	VBZ
6912	3768	9	the	the	DT
6912	3768	10	effect	effect	NN
6912	3768	11	of	of	IN
6912	3768	12	the	the	DT
6912	3768	13	cutting	cutting	NN
6912	3768	14	on	on	IN
6912	3768	15	its	-PRON-	PRP$
6912	3768	16	structure	structure	NN
6912	3768	17	?	?	.
6912	3769	1	How	how	WRB
6912	3769	2	would	would	MD
6912	3769	3	this	this	DT
6912	3769	4	affect	affect	VB
6912	3769	5	its	-PRON-	PRP$
6912	3769	6	toughness	toughness	NN
6912	3769	7	?	?	.
6912	3770	1	It	-PRON-	PRP
6912	3770	2	is	be	VBZ
6912	3770	3	possible	possible	JJ
6912	3770	4	to	to	TO
6912	3770	5	pan	pan	VB
6912	3770	6	-	-	HYPH
6912	3770	7	broil	broil	NNP
6912	3770	8	or	or	CC
6912	3770	9	roast	roast	VB
6912	3770	10	some	some	DT
6912	3770	11	of	of	IN
6912	3770	12	the	the	DT
6912	3770	13	tough	tough	JJ
6912	3770	14	cuts	cut	NNS
6912	3770	15	of	of	IN
6912	3770	16	meat	meat	NN
6912	3770	17	,	,	,
6912	3770	18	if	if	IN
6912	3770	19	the	the	DT
6912	3770	20	meat	meat	NN
6912	3770	21	is	be	VBZ
6912	3770	22	chopped	chop	VBN
6912	3770	23	fine	fine	JJ
6912	3770	24	.	.	.
6912	3771	1	Round	Round	NNP
6912	3771	2	(	(	-LRB-
6912	3771	3	see	see	VB
6912	3771	4	Figure	Figure	NNP
6912	3771	5	54	54	CD
6912	3771	6	,	,	,
6912	3771	7	p.	p.	NN
6912	3771	8	203	203	CD
6912	3771	9	)	)	-RRB-
6912	3771	10	and	and	CC
6912	3771	11	shoulder	shoulder	NN
6912	3771	12	or	or	CC
6912	3771	13	chuck	chuck	NN
6912	3771	14	(	(	-LRB-
6912	3771	15	see	see	VB
6912	3771	16	Figure	Figure	NNP
6912	3771	17	55	55	CD
6912	3771	18	)	)	-RRB-
6912	3771	19	are	be	VBP
6912	3771	20	especially	especially	RB
6912	3771	21	desirable	desirable	JJ
6912	3771	22	cuts	cut	NNS
6912	3771	23	for	for	IN
6912	3771	24	this	this	DT
6912	3771	25	purpose	purpose	NN
6912	3771	26	.	.	.
6912	3772	1	CHOPPED	CHOPPED	NNP
6912	3772	2	STEAK	STEAK	VBZ
6912	3772	3	1	1	CD
6912	3772	4	pound	pound	NN
6912	3772	5	beef	beef	NN
6912	3772	6	steak	steak	NN
6912	3772	7	,	,	,
6912	3772	8	chopped	chop	VBD
6912	3772	9	1	1	CD
6912	3772	10	to	to	IN
6912	3772	11	2	2	CD
6912	3772	12	tablespoonfuls	tablespoonful	NNS
6912	3772	13	chopped	chop	VBN
6912	3772	14	parsley	parsley	NN
6912	3772	15	1	1	CD
6912	3772	16	onion	onion	NN
6912	3772	17	,	,	,
6912	3772	18	grated	grate	VBD
6912	3772	19	1	1	CD
6912	3772	20	teaspoonful	teaspoonful	JJ
6912	3772	21	salt	salt	NN
6912	3772	22	1/2	1/2	CD
6912	3772	23	cupful	cupful	JJ
6912	3772	24	water	water	NN
6912	3772	25	or	or	CC
6912	3772	26	3/4	3/4	CD
6912	3772	27	cupful	cupful	JJ
6912	3772	28	tomatoes	tomato	NNS
6912	3772	29	1/8	1/8	CD
6912	3772	30	teaspoonful	teaspoonful	JJ
6912	3772	31	pepper	pepper	NN
6912	3772	32	Mix	mix	VB
6912	3772	33	all	all	PDT
6912	3772	34	the	the	DT
6912	3772	35	ingredients	ingredient	NNS
6912	3772	36	and	and	CC
6912	3772	37	shape	shape	VB
6912	3772	38	into	into	IN
6912	3772	39	firm	firm	JJ
6912	3772	40	cakes	cake	NNS
6912	3772	41	.	.	.
6912	3773	1	Heat	heat	VB
6912	3773	2	an	an	DT
6912	3773	3	iron	iron	NN
6912	3773	4	frying	frying	NN
6912	3773	5	pan	pan	NN
6912	3773	6	until	until	IN
6912	3773	7	hot	hot	JJ
6912	3773	8	;	;	:
6912	3773	9	oil	oil	NN
6912	3773	10	it	-PRON-	PRP
6912	3773	11	with	with	IN
6912	3773	12	a	a	DT
6912	3773	13	bit	bit	NN
6912	3773	14	of	of	IN
6912	3773	15	fat	fat	NN
6912	3773	16	from	from	IN
6912	3773	17	the	the	DT
6912	3773	18	meat	meat	NN
6912	3773	19	;	;	:
6912	3773	20	_	_	NNP
6912	3773	21	then	then	RB
6912	3773	22	remove	remove	VB
6912	3773	23	the	the	DT
6912	3773	24	fat	fat	NN
6912	3773	25	_	_	NNP
6912	3773	26	.	.	.
6912	3774	1	Sear	sear	VB
6912	3774	2	the	the	DT
6912	3774	3	cakes	cake	NNS
6912	3774	4	;	;	:
6912	3774	5	then	then	RB
6912	3774	6	reduce	reduce	VB
6912	3774	7	the	the	DT
6912	3774	8	temperature	temperature	NN
6912	3774	9	to	to	TO
6912	3774	10	finish	finish	VB
6912	3774	11	cooking	cooking	NN
6912	3774	12	.	.	.
6912	3775	1	Turn	turn	VB
6912	3775	2	the	the	DT
6912	3775	3	cakes	cake	NNS
6912	3775	4	often	often	RB
6912	3775	5	.	.	.
6912	3776	1	Season	season	NN
6912	3776	2	with	with	IN
6912	3776	3	salt	salt	NN
6912	3776	4	and	and	CC
6912	3776	5	pepper	pepper	NN
6912	3776	6	.	.	.
6912	3777	1	Serve	serve	VB
6912	3777	2	at	at	IN
6912	3777	3	once	once	RB
6912	3777	4	.	.	.
6912	3778	1	Half	half	PDT
6912	3778	2	a	a	DT
6912	3778	3	cupful	cupful	NN
6912	3778	4	of	of	IN
6912	3778	5	soft	soft	JJ
6912	3778	6	bread	bread	NN
6912	3778	7	crumbs	crumb	NNS
6912	3778	8	and	and	CC
6912	3778	9	1	1	CD
6912	3778	10	egg	egg	NN
6912	3778	11	may	may	MD
6912	3778	12	be	be	VB
6912	3778	13	added	add	VBN
6912	3778	14	to	to	IN
6912	3778	15	this	this	DT
6912	3778	16	meat	meat	NN
6912	3778	17	mixture	mixture	NN
6912	3778	18	.	.	.
6912	3779	1	The	the	DT
6912	3779	2	addition	addition	NN
6912	3779	3	of	of	IN
6912	3779	4	1	1	CD
6912	3779	5	tablespoonful	tablespoonful	JJ
6912	3779	6	of	of	IN
6912	3779	7	lemon	lemon	NN
6912	3779	8	juice	juice	NN
6912	3779	9	,	,	,
6912	3779	10	or	or	CC
6912	3779	11	a	a	DT
6912	3779	12	dash	dash	NN
6912	3779	13	of	of	IN
6912	3779	14	nutmeg	nutmeg	NNS
6912	3779	15	is	be	VBZ
6912	3779	16	thought	think	VBN
6912	3779	17	by	by	IN
6912	3779	18	some	some	DT
6912	3779	19	to	to	TO
6912	3779	20	improve	improve	VB
6912	3779	21	the	the	DT
6912	3779	22	flavor	flavor	NN
6912	3779	23	of	of	IN
6912	3779	24	chopped	chopped	JJ
6912	3779	25	beef	beef	NN
6912	3779	26	.	.	.
6912	3780	1	Instead	instead	RB
6912	3780	2	of	of	IN
6912	3780	3	shaping	shape	VBG
6912	3780	4	chopped	chop	VBN
6912	3780	5	beef	beef	NN
6912	3780	6	into	into	IN
6912	3780	7	small	small	JJ
6912	3780	8	cakes	cake	NNS
6912	3780	9	,	,	,
6912	3780	10	it	-PRON-	PRP
6912	3780	11	may	may	MD
6912	3780	12	be	be	VB
6912	3780	13	formed	form	VBN
6912	3780	14	into	into	IN
6912	3780	15	one	one	CD
6912	3780	16	large	large	JJ
6912	3780	17	cake	cake	NN
6912	3780	18	or	or	CC
6912	3780	19	steak	steak	NN
6912	3780	20	.	.	.
6912	3781	1	The	the	DT
6912	3781	2	chopped	chopped	JJ
6912	3781	3	steak	steak	NN
6912	3781	4	may	may	MD
6912	3781	5	be	be	VB
6912	3781	6	either	either	CC
6912	3781	7	broiled	broil	VBN
6912	3781	8	or	or	CC
6912	3781	9	pan-	pan-	RB
6912	3781	10	broiled	broil	VBN
6912	3781	11	.	.	.
6912	3782	1	If	if	IN
6912	3782	2	the	the	DT
6912	3782	3	latter	latter	JJ
6912	3782	4	method	method	NN
6912	3782	5	is	be	VBZ
6912	3782	6	followed	follow	VBN
6912	3782	7	,	,	,
6912	3782	8	a	a	DT
6912	3782	9	pan	pan	NN
6912	3782	10	-	-	HYPH
6912	3782	11	cake	cake	JJ
6912	3782	12	turner	turner	NN
6912	3782	13	is	be	VBZ
6912	3782	14	useful	useful	JJ
6912	3782	15	in	in	IN
6912	3782	16	turning	turn	VBG
6912	3782	17	over	over	RP
6912	3782	18	the	the	DT
6912	3782	19	steak	steak	NN
6912	3782	20	.	.	.
6912	3783	1	BEEF	BEEF	NNP
6912	3783	2	LOAF	LOAF	NNP
6912	3783	3	Use	use	VB
6912	3783	4	the	the	DT
6912	3783	5	ingredients	ingredient	NNS
6912	3783	6	for	for	IN
6912	3783	7	Chopped	Chopped	NNP
6912	3783	8	Steak	Steak	NNP
6912	3783	9	,	,	,
6912	3783	10	adding	add	VBG
6912	3783	11	the	the	DT
6912	3783	12	bread	bread	NN
6912	3783	13	crumbs	crumb	NNS
6912	3783	14	and	and	CC
6912	3783	15	egg	egg	NN
6912	3783	16	.	.	.
6912	3784	1	Shape	shape	VB
6912	3784	2	into	into	IN
6912	3784	3	a	a	DT
6912	3784	4	loaf	loaf	NN
6912	3784	5	,	,	,
6912	3784	6	and	and	CC
6912	3784	7	place	place	NN
6912	3784	8	in	in	IN
6912	3784	9	a	a	DT
6912	3784	10	greased	grease	VBN
6912	3784	11	baking	baking	NN
6912	3784	12	-	-	HYPH
6912	3784	13	pan	pan	NN
6912	3784	14	.	.	.
6912	3785	1	Bake	bake	VB
6912	3785	2	in	in	IN
6912	3785	3	a	a	DT
6912	3785	4	hot	hot	JJ
6912	3785	5	oven	oven	NN
6912	3785	6	(	(	-LRB-
6912	3785	7	450	450	CD
6912	3785	8	degrees	degree	NNS
6912	3785	9	F.	F.	NNP
6912	3785	10	)	)	-RRB-
6912	3785	11	for	for	IN
6912	3785	12	about	about	RB
6912	3785	13	30	30	CD
6912	3785	14	minutes	minute	NNS
6912	3785	15	.	.	.
6912	3786	1	Serve	serve	VB
6912	3786	2	hot	hot	JJ
6912	3786	3	,	,	,
6912	3786	4	plain	plain	JJ
6912	3786	5	,	,	,
6912	3786	6	or	or	CC
6912	3786	7	with	with	IN
6912	3786	8	Tomato	Tomato	NNP
6912	3786	9	or	or	CC
6912	3786	10	Brown	Brown	NNP
6912	3786	11	Sauce	Sauce	NNP
6912	3786	12	.	.	.
6912	3787	1	The	the	DT
6912	3787	2	use	use	NN
6912	3787	3	of	of	IN
6912	3787	4	tomatoes	tomato	NNS
6912	3787	5	instead	instead	RB
6912	3787	6	of	of	IN
6912	3787	7	water	water	NN
6912	3787	8	in	in	IN
6912	3787	9	_	_	NNP
6912	3787	10	Beef	Beef	NNP
6912	3787	11	Loaf	Loaf	NNP
6912	3787	12	_	_	NNP
6912	3787	13	makes	make	VBZ
6912	3787	14	the	the	DT
6912	3787	15	meat	meat	NN
6912	3787	16	especially	especially	RB
6912	3787	17	tasty	tasty	JJ
6912	3787	18	.	.	.
6912	3788	1	QUESTIONS	QUESTIONS	NNP
6912	3788	2	Why	why	WRB
6912	3788	3	is	be	VBZ
6912	3788	4	it	-PRON-	PRP
6912	3788	5	necessary	necessary	JJ
6912	3788	6	to	to	TO
6912	3788	7	reduce	reduce	VB
6912	3788	8	the	the	DT
6912	3788	9	temperature	temperature	NN
6912	3788	10	to	to	TO
6912	3788	11	finish	finish	VB
6912	3788	12	cooking	cook	VBG
6912	3788	13	meat	meat	NN
6912	3788	14	after	after	IN
6912	3788	15	searing	sear	VBG
6912	3788	16	it	-PRON-	PRP
6912	3788	17	?	?	.
6912	3789	1	What	what	WP
6912	3789	2	are	be	VBP
6912	3789	3	the	the	DT
6912	3789	4	prices	price	NNS
6912	3789	5	per	per	IN
6912	3789	6	pound	pound	NN
6912	3789	7	of	of	IN
6912	3789	8	round	round	JJ
6912	3789	9	and	and	CC
6912	3789	10	long	long	JJ
6912	3789	11	shoulder	shoulder	NN
6912	3789	12	?	?	.
6912	3790	1	How	how	WRB
6912	3790	2	many	many	JJ
6912	3790	3	cupfuls	cupful	NNS
6912	3790	4	are	be	VBP
6912	3790	5	there	there	RB
6912	3790	6	in	in	IN
6912	3790	7	one	one	CD
6912	3790	8	pound	pound	NN
6912	3790	9	of	of	IN
6912	3790	10	chopped	chop	VBN
6912	3790	11	meat	meat	NN
6912	3790	12	?	?	.
6912	3791	1	How	how	WRB
6912	3791	2	many	many	JJ
6912	3791	3	servings	serving	NNS
6912	3791	4	of	of	IN
6912	3791	5	Chopped	Chopped	NNP
6912	3791	6	Steak	Steak	NNP
6912	3791	7	can	can	MD
6912	3791	8	be	be	VB
6912	3791	9	obtained	obtain	VBN
6912	3791	10	from	from	IN
6912	3791	11	one	one	CD
6912	3791	12	pound	pound	NN
6912	3791	13	of	of	IN
6912	3791	14	meat	meat	NN
6912	3791	15	?	?	.
6912	3792	1	LESSON	LESSON	NNP
6912	3792	2	LXI	LXI	NNP
6912	3792	3	BEEF	BEEF	NNS
6912	3792	4	:	:	:
6912	3792	5	METHODS	METHODS	NNP
6912	3792	6	OF	of	IN
6912	3792	7	COOKING	cooking	NN
6912	3792	8	TENDER	tender	NN
6912	3792	9	CUTS	cuts	NN
6912	3792	10	(	(	-LRB-
6912	3792	11	APPLIED	APPLIED	NNP
6912	3792	12	TO	to	IN
6912	3792	13	CHOPPED	CHOPPED	NNP
6912	3792	14	BEEF	BEEF	NNP
6912	3792	15	)	)	-RRB-
6912	3792	16	(	(	-LRB-
6912	3792	17	B	b	NN
6912	3792	18	)	)	-RRB-
6912	3792	19	STUFFED	STUFFED	NNP
6912	3792	20	MEAT	meat	NN
6912	3792	21	ROAST	roast	NN
6912	3792	22	2	2	CD
6912	3792	23	pounds	pound	NNS
6912	3792	24	chopped	chop	VBD
6912	3792	25	meat	meat	NN
6912	3792	26	2	2	CD
6912	3792	27	teaspoonfuls	teaspoonful	NNS
6912	3792	28	salt	salt	NN
6912	3792	29	1/8	1/8	CD
6912	3792	30	teaspoonful	teaspoonful	JJ
6912	3792	31	pepper	pepper	NN
6912	3792	32	Mix	mix	VB
6912	3792	33	these	these	DT
6912	3792	34	ingredients	ingredient	NNS
6912	3792	35	.	.	.
6912	3793	1	Take	take	VB
6912	3793	2	about	about	RB
6912	3793	3	three	three	CD
6912	3793	4	fourths	fourth	NNS
6912	3793	5	of	of	IN
6912	3793	6	the	the	DT
6912	3793	7	mixture	mixture	NN
6912	3793	8	,	,	,
6912	3793	9	put	put	VB
6912	3793	10	it	-PRON-	PRP
6912	3793	11	into	into	IN
6912	3793	12	a	a	DT
6912	3793	13	greased	grease	VBN
6912	3793	14	baking	baking	NN
6912	3793	15	-	-	HYPH
6912	3793	16	dish	dish	NN
6912	3793	17	or	or	CC
6912	3793	18	pan	pan	NN
6912	3793	19	,	,	,
6912	3793	20	shape	shape	VB
6912	3793	21	it	-PRON-	PRP
6912	3793	22	into	into	IN
6912	3793	23	a	a	DT
6912	3793	24	loaf	loaf	NN
6912	3793	25	,	,	,
6912	3793	26	and	and	CC
6912	3793	27	make	make	VB
6912	3793	28	a	a	DT
6912	3793	29	large	large	JJ
6912	3793	30	cavity	cavity	NN
6912	3793	31	in	in	IN
6912	3793	32	the	the	DT
6912	3793	33	center	center	NN
6912	3793	34	.	.	.
6912	3794	1	Into	into	IN
6912	3794	2	the	the	DT
6912	3794	3	cavity	cavity	NN
6912	3794	4	,	,	,
6912	3794	5	put	put	VB
6912	3794	6	a	a	DT
6912	3794	7	stuffing	stuffing	NN
6912	3794	8	prepared	prepare	VBN
6912	3794	9	as	as	IN
6912	3794	10	follows	follow	VBZ
6912	3794	11	:	:	:
6912	3794	12	2	2	CD
6912	3794	13	cupfuls	cupful	NNS
6912	3794	14	bread	bread	NN
6912	3794	15	crumbs	crumb	VBZ
6912	3794	16	1	1	CD
6912	3794	17	teaspoonful	teaspoonful	JJ
6912	3794	18	salt	salt	NN
6912	3794	19	1	1	CD
6912	3794	20	teaspoonful	teaspoonful	JJ
6912	3794	21	marjoram	marjoram	NNP
6912	3794	22	1/4	1/4	CD
6912	3794	23	teaspoonful	teaspoonful	JJ
6912	3794	24	thyme	thyme	NNS
6912	3794	25	1/4	1/4	CD
6912	3794	26	teaspoonful	teaspoonful	JJ
6912	3794	27	savory	savory	NN
6912	3794	28	1/8	1/8	CD
6912	3794	29	teaspoonful	teaspoonful	JJ
6912	3794	30	pepper	pepper	NN
6912	3794	31	2	2	CD
6912	3794	32	tablespoonfuls	tablespoonful	NNS
6912	3794	33	fat	fat	JJ
6912	3794	34	Mix	mix	VB
6912	3794	35	the	the	DT
6912	3794	36	crumbs	crumb	NNS
6912	3794	37	and	and	CC
6912	3794	38	seasoning	seasoning	NN
6912	3794	39	.	.	.
6912	3795	1	Melt	melt	VB
6912	3795	2	the	the	DT
6912	3795	3	fat	fat	NN
6912	3795	4	,	,	,
6912	3795	5	add	add	VB
6912	3795	6	the	the	DT
6912	3795	7	seasoned	seasoned	JJ
6912	3795	8	crumbs	crumb	NNS
6912	3795	9	.	.	.
6912	3796	1	Stir	stir	VB
6912	3796	2	and	and	CC
6912	3796	3	heat	heat	VB
6912	3796	4	until	until	IN
6912	3796	5	the	the	DT
6912	3796	6	crumbs	crumb	NNS
6912	3796	7	are	be	VBP
6912	3796	8	slightly	slightly	RB
6912	3796	9	browned	brown	VBN
6912	3796	10	.	.	.
6912	3797	1	Put	put	VB
6912	3797	2	the	the	DT
6912	3797	3	remainder	remainder	NN
6912	3797	4	of	of	IN
6912	3797	5	the	the	DT
6912	3797	6	meat	meat	NN
6912	3797	7	mixture	mixture	NN
6912	3797	8	on	on	IN
6912	3797	9	top	top	NN
6912	3797	10	of	of	IN
6912	3797	11	the	the	DT
6912	3797	12	crumbs	crumb	NNS
6912	3797	13	,	,	,
6912	3797	14	so	so	IN
6912	3797	15	that	that	IN
6912	3797	16	the	the	DT
6912	3797	17	latter	latter	JJ
6912	3797	18	are	be	VBP
6912	3797	19	entirely	entirely	RB
6912	3797	20	surrounded	surround	VBN
6912	3797	21	by	by	IN
6912	3797	22	the	the	DT
6912	3797	23	meat	meat	NN
6912	3797	24	mixture	mixture	NN
6912	3797	25	.	.	.
6912	3798	1	Place	place	NN
6912	3798	2	in	in	IN
6912	3798	3	a	a	DT
6912	3798	4	hot	hot	JJ
6912	3798	5	oven	oven	NN
6912	3798	6	and	and	CC
6912	3798	7	bake	bake	VB
6912	3798	8	from	from	IN
6912	3798	9	1/2	1/2	CD
6912	3798	10	to	to	IN
6912	3798	11	3/4	3/4	CD
6912	3798	12	hour	hour	NN
6912	3798	13	.	.	.
6912	3799	1	Serve	serve	VB
6912	3799	2	hot,--plain	hot,--plain	NN
6912	3799	3	or	or	CC
6912	3799	4	with	with	IN
6912	3799	5	Brown	Brown	NNP
6912	3799	6	Sauce	Sauce	NNP
6912	3799	7	(	(	-LRB-
6912	3799	8	see	see	VB
6912	3799	9	below	below	RB
6912	3799	10	)	)	-RRB-
6912	3799	11	.	.	.
6912	3800	1	Instead	instead	RB
6912	3800	2	of	of	IN
6912	3800	3	bread	bread	NN
6912	3800	4	stuffing	stuffing	NN
6912	3800	5	,	,	,
6912	3800	6	potato	potato	NN
6912	3800	7	stuffing	stuffing	NN
6912	3800	8	prepared	prepare	VBD
6912	3800	9	as	as	IN
6912	3800	10	follows	follow	VBZ
6912	3800	11	may	may	MD
6912	3800	12	be	be	VB
6912	3800	13	used	use	VBN
6912	3800	14	in	in	IN
6912	3800	15	_	_	NNP
6912	3800	16	Stuffed	Stuffed	NNP
6912	3800	17	Meat	Meat	NNP
6912	3800	18	Roast	Roast	NNP
6912	3800	19	_	_	NNP
6912	3800	20	.	.	.
6912	3801	1	Tomatoes	tomato	NNS
6912	3801	2	may	may	MD
6912	3801	3	be	be	VB
6912	3801	4	added	add	VBN
6912	3801	5	to	to	IN
6912	3801	6	the	the	DT
6912	3801	7	meat	meat	NN
6912	3801	8	mixture	mixture	NN
6912	3801	9	(	(	-LRB-
6912	3801	10	see	see	VB
6912	3801	11	_	_	NNP
6912	3801	12	Beef	Beef	NNP
6912	3801	13	Loaf	Loaf	NNP
6912	3801	14	_	_	NNP
6912	3801	15	)	)	-RRB-
6912	3801	16	.	.	.
6912	3802	1	POTATO	potato	NN
6912	3802	2	STUFFING	stuff	VBG
6912	3802	3	[	[	-LRB-
6912	3802	4	Footnote	Footnote	NNP
6912	3802	5	55	55	CD
6912	3802	6	:	:	:
6912	3802	7	From	from	IN
6912	3802	8	United	United	NNP
6912	3802	9	States	States	NNP
6912	3802	10	Food	Food	NNP
6912	3802	11	Administration	Administration	NNP
6912	3802	12	Bulletin	Bulletin	NNP
6912	3802	13	.	.	.
6912	3802	14	]	]	-RRB-
6912	3803	1	2	2	CD
6912	3803	2	cupfuls	cupful	NNS
6912	3803	3	dry	dry	JJ
6912	3803	4	mashed	mashed	JJ
6912	3803	5	potatoes	potato	NNS
6912	3803	6	1	1	CD
6912	3803	7	egg	egg	NN
6912	3803	8	(	(	-LRB-
6912	3803	9	beaten	beat	VBN
6912	3803	10	)	)	-RRB-
6912	3803	11	1	1	CD
6912	3803	12	small	small	JJ
6912	3803	13	onion	onion	NN
6912	3803	14	,	,	,
6912	3803	15	grated	grate	VBD
6912	3803	16	1	1	CD
6912	3803	17	tablespoonful	tablespoonful	JJ
6912	3803	18	fat	fat	NN
6912	3803	19	1	1	CD
6912	3803	20	stalk	stalk	NN
6912	3803	21	celery	celery	NN
6912	3803	22	finely	finely	RB
6912	3803	23	minced	mince	VBN
6912	3803	24	_	_	NNP
6912	3803	25	or	or	CC
6912	3803	26	_	_	NNP
6912	3803	27	1/2	1/2	CD
6912	3803	28	teaspoonful	teaspoonful	JJ
6912	3803	29	celery	celery	NN
6912	3803	30	salt	salt	NN
6912	3803	31	1	1	CD
6912	3803	32	teaspoonful	teaspoonful	JJ
6912	3803	33	salt	salt	NN
6912	3803	34	Pepper	pepper	NN
6912	3803	35	Mix	mix	VB
6912	3803	36	the	the	DT
6912	3803	37	ingredients	ingredient	NNS
6912	3803	38	and	and	CC
6912	3803	39	use	use	VB
6912	3803	40	in	in	IN
6912	3803	41	place	place	NN
6912	3803	42	of	of	IN
6912	3803	43	ordinary	ordinary	JJ
6912	3803	44	bread	bread	NN
6912	3803	45	stuffing	stuff	VBG
6912	3803	46	.	.	.
6912	3804	1	EXPERIMENT	EXPERIMENT	NNP
6912	3804	2	53	53	CD
6912	3804	3	:	:	:
6912	3804	4	COMPARISON	comparison	NN
6912	3804	5	OF	of	IN
6912	3804	6	STARCH	STARCH	NNS
6912	3804	7	AND	and	CC
6912	3804	8	DEXTRIN	DEXTRIN	NNP
6912	3804	9	FOR	for	IN
6912	3804	10	THICKENING.--When	THICKENING.--When	NNP
6912	3804	11	flour	flour	NN
6912	3804	12	is	be	VBZ
6912	3804	13	browned	brown	VBN
6912	3804	14	what	what	WDT
6912	3804	15	substance	substance	NN
6912	3804	16	is	be	VBZ
6912	3804	17	formed	form	VBN
6912	3804	18	from	from	IN
6912	3804	19	some	some	DT
6912	3804	20	of	of	IN
6912	3804	21	the	the	DT
6912	3804	22	starch	starch	NN
6912	3804	23	(	(	-LRB-
6912	3804	24	see	see	VB
6912	3804	25	Experiment	Experiment	NNP
6912	3804	26	26	26	CD
6912	3804	27	,	,	,
6912	3804	28	above	above	RB
6912	3804	29	)	)	-RRB-
6912	3804	30	?	?	.
6912	3805	1	Make	make	VB
6912	3805	2	a	a	DT
6912	3805	3	White	White	NNP
6912	3805	4	Sauce	Sauce	NNP
6912	3805	5	,	,	,
6912	3805	6	using	use	VBG
6912	3805	7	1	1	CD
6912	3805	8	teaspoonful	teaspoonful	JJ
6912	3805	9	of	of	IN
6912	3805	10	fat	fat	NN
6912	3805	11	,	,	,
6912	3805	12	1/2	1/2	CD
6912	3805	13	tablespoonful	tablespoonful	NN
6912	3805	14	of	of	IN
6912	3805	15	flour	flour	NN
6912	3805	16	,	,	,
6912	3805	17	and	and	CC
6912	3805	18	1/4	1/4	CD
6912	3805	19	cupful	cupful	NN
6912	3805	20	of	of	IN
6912	3805	21	water	water	NN
6912	3805	22	.	.	.
6912	3806	1	Make	make	VB
6912	3806	2	a	a	DT
6912	3806	3	Brown	Brown	NNP
6912	3806	4	Sauce	Sauce	NNP
6912	3806	5	with	with	IN
6912	3806	6	the	the	DT
6912	3806	7	same	same	JJ
6912	3806	8	ingredients	ingredient	NNS
6912	3806	9	,	,	,
6912	3806	10	browning	brown	VBG
6912	3806	11	the	the	DT
6912	3806	12	fat	fat	NN
6912	3806	13	and	and	CC
6912	3806	14	flour	flour	NN
6912	3806	15	.	.	.
6912	3807	1	Compare	compare	VB
6912	3807	2	the	the	DT
6912	3807	3	Brown	Brown	NNP
6912	3807	4	and	and	CC
6912	3807	5	White	White	NNP
6912	3807	6	Sauce	Sauce	NNP
6912	3807	7	as	as	IN
6912	3807	8	to	to	IN
6912	3807	9	thickness	thickness	NN
6912	3807	10	.	.	.
6912	3808	1	Which	which	WDT
6912	3808	2	has	have	VBZ
6912	3808	3	the	the	DT
6912	3808	4	greater	great	JJR
6912	3808	5	thickening	thickening	NN
6912	3808	6	property,--starch	property,--starch	NNP
6912	3808	7	or	or	CC
6912	3808	8	dextrin	dextrin	NNP
6912	3808	9	?	?	.
6912	3809	1	Estimate	estimate	VB
6912	3809	2	the	the	DT
6912	3809	3	quantity	quantity	NN
6912	3809	4	of	of	IN
6912	3809	5	flour	flour	NN
6912	3809	6	to	to	TO
6912	3809	7	use	use	VB
6912	3809	8	for	for	IN
6912	3809	9	Brown	Brown	NNP
6912	3809	10	Sauce	Sauce	NNP
6912	3809	11	in	in	IN
6912	3809	12	order	order	NN
6912	3809	13	to	to	TO
6912	3809	14	make	make	VB
6912	3809	15	it	-PRON-	PRP
6912	3809	16	equal	equal	JJ
6912	3809	17	in	in	IN
6912	3809	18	thickness	thickness	NN
6912	3809	19	to	to	IN
6912	3809	20	a	a	DT
6912	3809	21	White	White	NNP
6912	3809	22	Sauce	Sauce	NNP
6912	3809	23	made	make	VBN
6912	3809	24	by	by	IN
6912	3809	25	using	use	VBG
6912	3809	26	1	1	CD
6912	3809	27	,	,	,
6912	3809	28	2	2	CD
6912	3809	29	,	,	,
6912	3809	30	and	and	CC
6912	3809	31	3	3	CD
6912	3809	32	tablespoonfuls	tablespoonful	NNS
6912	3809	33	of	of	IN
6912	3809	34	flour	flour	NN
6912	3809	35	to	to	IN
6912	3809	36	1	1	CD
6912	3809	37	cupful	cupful	NN
6912	3809	38	of	of	IN
6912	3809	39	liquid	liquid	NN
6912	3809	40	.	.	.
6912	3810	1	NOTE.--If	NOTE.--If	NNP
6912	3810	2	a	a	DT
6912	3810	3	suitable	suitable	JJ
6912	3810	4	fat	fat	NN
6912	3810	5	has	have	VBZ
6912	3810	6	been	be	VBN
6912	3810	7	used	use	VBN
6912	3810	8	,	,	,
6912	3810	9	the	the	DT
6912	3810	10	Brown	Brown	NNP
6912	3810	11	Sauce	Sauce	NNP
6912	3810	12	may	may	MD
6912	3810	13	be	be	VB
6912	3810	14	seasoned	season	VBN
6912	3810	15	and	and	CC
6912	3810	16	used	use	VBN
6912	3810	17	with	with	IN
6912	3810	18	the	the	DT
6912	3810	19	Stuffed	Stuffed	NNP
6912	3810	20	Meat	Meat	NNP
6912	3810	21	Roast	Roast	NNP
6912	3810	22	.	.	.
6912	3811	1	BROWN	BROWN	NNP
6912	3811	2	SAUCE	SAUCE	VBD
6912	3811	3	1	1	CD
6912	3811	4	1/2	1/2	CD
6912	3811	5	tablespoonfuls	tablespoonful	NNS
6912	3811	6	fat	fat	NN
6912	3811	7	2	2	CD
6912	3811	8	tablespoonfuls	tablespoonful	NNS
6912	3811	9	flour	flour	NN
6912	3811	10	1/2	1/2	CD
6912	3811	11	teaspoonful	teaspoonful	JJ
6912	3811	12	salt	salt	NN
6912	3811	13	Pepper	pepper	NN
6912	3811	14	1	1	CD
6912	3811	15	cupful	cupful	JJ
6912	3811	16	meat	meat	NN
6912	3811	17	stock	stock	NN
6912	3811	18	or	or	CC
6912	3811	19	hot	hot	JJ
6912	3811	20	water	water	NN
6912	3811	21	1	1	CD
6912	3811	22	teaspoonful	teaspoonful	JJ
6912	3811	23	scraped	scrape	VBN
6912	3811	24	onion	onion	NN
6912	3811	25	If	if	IN
6912	3811	26	there	there	EX
6912	3811	27	is	be	VBZ
6912	3811	28	any	any	DT
6912	3811	29	meat	meat	NN
6912	3811	30	stock	stock	NN
6912	3811	31	in	in	IN
6912	3811	32	the	the	DT
6912	3811	33	roasting	roast	VBG
6912	3811	34	pan	pan	NN
6912	3811	35	,	,	,
6912	3811	36	remove	remove	VB
6912	3811	37	it	-PRON-	PRP
6912	3811	38	and	and	CC
6912	3811	39	make	make	VB
6912	3811	40	the	the	DT
6912	3811	41	"	"	``
6912	3811	42	Brown	Brown	NNP
6912	3811	43	Sauce	Sauce	NNP
6912	3811	44	"	"	''
6912	3811	45	in	in	IN
6912	3811	46	the	the	DT
6912	3811	47	pan	pan	NN
6912	3811	48	.	.	.
6912	3812	1	Put	put	VB
6912	3812	2	fat	fat	NN
6912	3812	3	and	and	CC
6912	3812	4	onion	onion	NN
6912	3812	5	in	in	IN
6912	3812	6	the	the	DT
6912	3812	7	pan	pan	NN
6912	3812	8	,	,	,
6912	3812	9	and	and	CC
6912	3812	10	brown	brown	VB
6912	3812	11	them	-PRON-	PRP
6912	3812	12	.	.	.
6912	3813	1	Add	add	VB
6912	3813	2	the	the	DT
6912	3813	3	flour	flour	NN
6912	3813	4	and	and	CC
6912	3813	5	brown	brown	VB
6912	3813	6	it	-PRON-	PRP
6912	3813	7	,	,	,
6912	3813	8	then	then	RB
6912	3813	9	add	add	VB
6912	3813	10	the	the	DT
6912	3813	11	other	other	JJ
6912	3813	12	ingredients	ingredient	NNS
6912	3813	13	and	and	CC
6912	3813	14	cook	cook	NN
6912	3813	15	as	as	IN
6912	3813	16	_	_	NNP
6912	3813	17	White	White	NNP
6912	3813	18	Sauce	Sauce	NNP
6912	3813	19	_	_	NNP
6912	3813	20	.	.	.
6912	3814	1	QUESTIONS	questions	VB
6912	3814	2	What	what	WP
6912	3814	3	cuts	cut	NNS
6912	3814	4	of	of	IN
6912	3814	5	meat	meat	NN
6912	3814	6	are	be	VBP
6912	3814	7	suitable	suitable	JJ
6912	3814	8	for	for	IN
6912	3814	9	roasting	roast	VBG
6912	3814	10	?	?	.
6912	3815	1	Why	why	WRB
6912	3815	2	?	?	.
6912	3816	1	Explain	explain	VB
6912	3816	2	how	how	WRB
6912	3816	3	it	-PRON-	PRP
6912	3816	4	is	be	VBZ
6912	3816	5	possible	possible	JJ
6912	3816	6	to	to	TO
6912	3816	7	use	use	VB
6912	3816	8	tough	tough	JJ
6912	3816	9	cuts	cut	NNS
6912	3816	10	of	of	IN
6912	3816	11	meat	meat	NN
6912	3816	12	and	and	CC
6912	3816	13	roast	roast	VB
6912	3816	14	them	-PRON-	PRP
6912	3816	15	successfully	successfully	RB
6912	3816	16	.	.	.
6912	3817	1	LESSON	LESSON	NNP
6912	3817	2	LXII	lxii	JJ
6912	3817	3	BEEF	beef	NN
6912	3817	4	:	:	:
6912	3817	5	METHODS	methods	NN
6912	3817	6	OF	of	IN
6912	3817	7	COOKING	cooking	NN
6912	3817	8	TOUGH	tough	NN
6912	3817	9	CUTS	cut	NNS
6912	3817	10	(	(	-LRB-
6912	3817	11	A	a	NN
6912	3817	12	)	)	-RRB-
6912	3817	13	EXPERIMENT	experiment	NN
6912	3817	14	54	54	CD
6912	3817	15	:	:	:
6912	3817	16	EFFECT	effect	NN
6912	3817	17	OF	of	IN
6912	3817	18	COLD	COLD	NNP
6912	3817	19	WATER	WATER	NNP
6912	3817	20	ON	on	IN
6912	3817	21	MEAT.--Place	meat.--place	NN
6912	3817	22	a	a	DT
6912	3817	23	bit	bit	NN
6912	3817	24	of	of	IN
6912	3817	25	meat	meat	NN
6912	3817	26	in	in	IN
6912	3817	27	a	a	DT
6912	3817	28	test	test	NN
6912	3817	29	tube	tube	NN
6912	3817	30	or	or	CC
6912	3817	31	glass	glass	NN
6912	3817	32	measuring	measure	VBG
6912	3817	33	cup	cup	NN
6912	3817	34	and	and	CC
6912	3817	35	add	add	VB
6912	3817	36	cold	cold	JJ
6912	3817	37	water	water	NN
6912	3817	38	.	.	.
6912	3818	1	Allow	allow	VB
6912	3818	2	it	-PRON-	PRP
6912	3818	3	to	to	TO
6912	3818	4	stand	stand	VB
6912	3818	5	for	for	IN
6912	3818	6	a	a	DT
6912	3818	7	few	few	JJ
6912	3818	8	minutes	minute	NNS
6912	3818	9	and	and	CC
6912	3818	10	note	note	VB
6912	3818	11	the	the	DT
6912	3818	12	appearance	appearance	NN
6912	3818	13	.	.	.
6912	3819	1	What	what	WP
6912	3819	2	has	have	VBZ
6912	3819	3	been	be	VBN
6912	3819	4	drawn	draw	VBN
6912	3819	5	out	out	RP
6912	3819	6	into	into	IN
6912	3819	7	the	the	DT
6912	3819	8	water	water	NN
6912	3819	9	?	?	.
6912	3820	1	What	what	WDT
6912	3820	2	practical	practical	JJ
6912	3820	3	application	application	NN
6912	3820	4	as	as	IN
6912	3820	5	to	to	IN
6912	3820	6	washing	washing	NN
6912	3820	7	meat	meat	NN
6912	3820	8	can	can	MD
6912	3820	9	be	be	VB
6912	3820	10	made	make	VBN
6912	3820	11	from	from	IN
6912	3820	12	this	this	DT
6912	3820	13	?	?	.
6912	3821	1	Heat	heat	VB
6912	3821	2	the	the	DT
6912	3821	3	water	water	NN
6912	3821	4	in	in	IN
6912	3821	5	which	which	WDT
6912	3821	6	the	the	DT
6912	3821	7	meat	meat	NN
6912	3821	8	has	have	VBZ
6912	3821	9	been	be	VBN
6912	3821	10	soaked	soak	VBN
6912	3821	11	.	.	.
6912	3822	1	What	what	WP
6912	3822	2	does	do	VBZ
6912	3822	3	the	the	DT
6912	3822	4	water	water	NN
6912	3822	5	contain	contain	VB
6912	3822	6	?	?	.
6912	3823	1	In	in	IN
6912	3823	2	soup	soup	NN
6912	3823	3	making	making	NN
6912	3823	4	,	,	,
6912	3823	5	should	should	MD
6912	3823	6	this	this	DT
6912	3823	7	material	material	NN
6912	3823	8	be	be	VB
6912	3823	9	strained	strain	VBN
6912	3823	10	out	out	IN
6912	3823	11	of	of	IN
6912	3823	12	broth	broth	NN
6912	3823	13	?	?	.
6912	3824	1	Explain	explain	VB
6912	3824	2	.	.	.
6912	3825	1	If	if	IN
6912	3825	2	broth	broth	NN
6912	3825	3	must	must	MD
6912	3825	4	be	be	VB
6912	3825	5	strained	strain	VBN
6912	3825	6	,	,	,
6912	3825	7	should	should	MD
6912	3825	8	a	a	DT
6912	3825	9	coarse	coarse	NN
6912	3825	10	or	or	CC
6912	3825	11	a	a	DT
6912	3825	12	fine	fine	JJ
6912	3825	13	strainer	strainer	NN
6912	3825	14	be	be	VB
6912	3825	15	used	use	VBN
6912	3825	16	?	?	.
6912	3826	1	Why	why	WRB
6912	3826	2	?	?	.
6912	3827	1	EXPERIMENT	EXPERIMENT	NNP
6912	3827	2	55	55	CD
6912	3827	3	:	:	:
6912	3827	4	EFFECT	effect	NN
6912	3827	5	OF	of	IN
6912	3827	6	BOILING	boiling	NN
6912	3827	7	WATER	water	NN
6912	3827	8	ON	on	IN
6912	3827	9	MEAT.--Pour	meat.--pour	PRP$
6912	3827	10	boiling	boiling	NN
6912	3827	11	water	water	NN
6912	3827	12	over	over	IN
6912	3827	13	a	a	DT
6912	3827	14	bit	bit	NN
6912	3827	15	of	of	IN
6912	3827	16	meat	meat	NN
6912	3827	17	,	,	,
6912	3827	18	then	then	RB
6912	3827	19	heat	heat	VB
6912	3827	20	it	-PRON-	PRP
6912	3827	21	.	.	.
6912	3828	1	Has	have	VBZ
6912	3828	2	the	the	DT
6912	3828	3	juice	juice	NN
6912	3828	4	been	be	VBN
6912	3828	5	drawn	draw	VBN
6912	3828	6	out	out	RP
6912	3828	7	into	into	IN
6912	3828	8	the	the	DT
6912	3828	9	water	water	NN
6912	3828	10	?	?	.
6912	3829	1	Explain	explain	VB
6912	3829	2	how	how	WRB
6912	3829	3	hot	hot	JJ
6912	3829	4	water	water	NN
6912	3829	5	prevents	prevent	VBZ
6912	3829	6	the	the	DT
6912	3829	7	juices	juice	NNS
6912	3829	8	from	from	IN
6912	3829	9	being	be	VBG
6912	3829	10	drawn	draw	VBN
6912	3829	11	out	out	RP
6912	3829	12	.	.	.
6912	3830	1	EXPERIMENT	EXPERIMENT	NNP
6912	3830	2	56	56	CD
6912	3830	3	:	:	:
6912	3830	4	EFFECT	effect	NN
6912	3830	5	OF	of	IN
6912	3830	6	SALT	SALT	NNS
6912	3830	7	ON	on	IN
6912	3830	8	MEAT.--Sprinkle	meat.--sprinkle	VBP
6912	3830	9	some	some	DT
6912	3830	10	salt	salt	NN
6912	3830	11	on	on	IN
6912	3830	12	a	a	DT
6912	3830	13	piece	piece	NN
6912	3830	14	of	of	IN
6912	3830	15	meat	meat	NN
6912	3830	16	.	.	.
6912	3831	1	Let	let	VB
6912	3831	2	stand	stand	VB
6912	3831	3	for	for	IN
6912	3831	4	10	10	CD
6912	3831	5	minutes	minute	NNS
6912	3831	6	or	or	CC
6912	3831	7	longer	long	JJR
6912	3831	8	and	and	CC
6912	3831	9	note	note	VB
6912	3831	10	results	result	NNS
6912	3831	11	.	.	.
6912	3832	1	What	what	WDT
6912	3832	2	practical	practical	JJ
6912	3832	3	application	application	NN
6912	3832	4	as	as	IN
6912	3832	5	to	to	IN
6912	3832	6	seasoning	seasoning	NN
6912	3832	7	meats	meat	NNS
6912	3832	8	can	can	MD
6912	3832	9	be	be	VB
6912	3832	10	drawn	draw	VBN
6912	3832	11	from	from	IN
6912	3832	12	this	this	DT
6912	3832	13	?	?	.
6912	3833	1	NOTE.--The	NOTE.--The	NNP
6912	3833	2	bits	bit	NNS
6912	3833	3	of	of	IN
6912	3833	4	meat	meat	NN
6912	3833	5	used	use	VBN
6912	3833	6	in	in	IN
6912	3833	7	these	these	DT
6912	3833	8	three	three	CD
6912	3833	9	experiments	experiment	NNS
6912	3833	10	should	should	MD
6912	3833	11	be	be	VB
6912	3833	12	saved	save	VBN
6912	3833	13	and	and	CC
6912	3833	14	used	use	VBN
6912	3833	15	for	for	IN
6912	3833	16	soup	soup	NN
6912	3833	17	-	-	HYPH
6912	3833	18	making	making	NN
6912	3833	19	.	.	.
6912	3834	1	TOUGH	tough	NN
6912	3834	2	CUTS	cuts	NN
6912	3834	3	OF	of	IN
6912	3834	4	BEEF.--From	beef.--from	IN
6912	3834	5	the	the	DT
6912	3834	6	Experiments	Experiments	NNPS
6912	3834	7	of	of	IN
6912	3834	8	Lesson	Lesson	NNP
6912	3834	9	LIX	LIX	NNP
6912	3834	10	,	,	,
6912	3834	11	what	what	WP
6912	3834	12	was	be	VBD
6912	3834	13	found	find	VBN
6912	3834	14	to	to	TO
6912	3834	15	be	be	VB
6912	3834	16	the	the	DT
6912	3834	17	toughest	tough	JJS
6912	3834	18	portion	portion	NN
6912	3834	19	of	of	IN
6912	3834	20	the	the	DT
6912	3834	21	muscle	muscle	NN
6912	3834	22	of	of	IN
6912	3834	23	meat	meat	NN
6912	3834	24	?	?	.
6912	3835	1	What	what	WDT
6912	3835	2	method	method	NN
6912	3835	3	of	of	IN
6912	3835	4	cooking	cooking	NN
6912	3835	5	was	be	VBD
6912	3835	6	used	use	VBN
6912	3835	7	to	to	TO
6912	3835	8	make	make	VB
6912	3835	9	this	this	DT
6912	3835	10	tough	tough	JJ
6912	3835	11	part	part	NN
6912	3835	12	tender	tender	NN
6912	3835	13	(	(	-LRB-
6912	3835	14	see	see	VB
6912	3835	15	Experiments	Experiments	NNP
6912	3835	16	51	51	CD
6912	3835	17	and	and	CC
6912	3835	18	52	52	CD
6912	3835	19	)	)	-RRB-
6912	3835	20	?	?	.
6912	3836	1	Toughness	toughness	NN
6912	3836	2	of	of	IN
6912	3836	3	meat	meat	NN
6912	3836	4	depends	depend	VBZ
6912	3836	5	upon	upon	IN
6912	3836	6	(	(	-LRB-
6912	3836	7	_	_	NNP
6912	3836	8	a	a	DT
6912	3836	9	_	_	NNP
6912	3836	10	)	)	-RRB-
6912	3836	11	amount	amount	NN
6912	3836	12	of	of	IN
6912	3836	13	connective	connective	JJ
6912	3836	14	tissue	tissue	NN
6912	3836	15	,	,	,
6912	3836	16	and	and	CC
6912	3836	17	(	(	-LRB-
6912	3836	18	_	_	NNP
6912	3836	19	b	b	NNP
6912	3836	20	_	_	NNP
6912	3836	21	)	)	-RRB-
6912	3836	22	character	character	NN
6912	3836	23	of	of	IN
6912	3836	24	the	the	DT
6912	3836	25	walls	wall	NNS
6912	3836	26	of	of	IN
6912	3836	27	muscle	muscle	NN
6912	3836	28	-	-	HYPH
6912	3836	29	fiber	fiber	NN
6912	3836	30	tubes	tube	NNS
6912	3836	31	(	(	-LRB-
6912	3836	32	thick	thick	JJ
6912	3836	33	or	or	CC
6912	3836	34	thin	thin	JJ
6912	3836	35	)	)	-RRB-
6912	3836	36	.	.	.
6912	3837	1	These	these	DT
6912	3837	2	conditions	condition	NNS
6912	3837	3	depend	depend	VBP
6912	3837	4	upon	upon	IN
6912	3837	5	(	(	-LRB-
6912	3837	6	_	_	NNP
6912	3837	7	a	a	DT
6912	3837	8	_	_	NNP
6912	3837	9	)	)	-RRB-
6912	3837	10	the	the	DT
6912	3837	11	age	age	NN
6912	3837	12	of	of	IN
6912	3837	13	the	the	DT
6912	3837	14	animal	animal	NN
6912	3837	15	,	,	,
6912	3837	16	and	and	CC
6912	3837	17	(	(	-LRB-
6912	3837	18	_	_	NNP
6912	3837	19	b	b	NNP
6912	3837	20	_	_	NNP
6912	3837	21	)	)	-RRB-
6912	3837	22	locality	locality	NN
6912	3837	23	of	of	IN
6912	3837	24	muscle	muscle	NN
6912	3837	25	or	or	CC
6912	3837	26	cut	cut	NN
6912	3837	27	of	of	IN
6912	3837	28	meat	meat	NN
6912	3837	29	.	.	.
6912	3838	1	Although	although	IN
6912	3838	2	meat	meat	NN
6912	3838	3	contains	contain	VBZ
6912	3838	4	some	some	DT
6912	3838	5	materials	material	NNS
6912	3838	6	which	which	WDT
6912	3838	7	are	be	VBP
6912	3838	8	better	well	RBR
6912	3838	9	slightly	slightly	RB
6912	3838	10	cooked	cook	VBN
6912	3838	11	,	,	,
6912	3838	12	tough	tough	JJ
6912	3838	13	cuts	cut	NNS
6912	3838	14	of	of	IN
6912	3838	15	meat	meat	NN
6912	3838	16	contain	contain	NN
6912	3838	17	so	so	RB
6912	3838	18	much	much	JJ
6912	3838	19	connective	connective	JJ
6912	3838	20	tissue	tissue	NN
6912	3838	21	that	that	WDT
6912	3838	22	long	long	JJ
6912	3838	23	cooking	cooking	NN
6912	3838	24	is	be	VBZ
6912	3838	25	necessary	necessary	JJ
6912	3838	26	to	to	TO
6912	3838	27	make	make	VB
6912	3838	28	them	-PRON-	PRP
6912	3838	29	palatable	palatable	JJ
6912	3838	30	.	.	.
6912	3839	1	_	_	NNP
6912	3839	2	The	the	DT
6912	3839	3	long	long	JJ
6912	3839	4	cooking	cooking	NN
6912	3839	5	must	must	MD
6912	3839	6	be	be	VB
6912	3839	7	accomplished	accomplish	VBN
6912	3839	8	in	in	IN
6912	3839	9	water	water	NN
6912	3839	10	or	or	CC
6912	3839	11	steam	steam	NN
6912	3839	12	_	_	NNP
6912	3839	13	in	in	IN
6912	3839	14	order	order	NN
6912	3839	15	that	that	IN
6912	3839	16	the	the	DT
6912	3839	17	meat	meat	NN
6912	3839	18	may	may	MD
6912	3839	19	not	not	RB
6912	3839	20	burn	burn	VB
6912	3839	21	or	or	CC
6912	3839	22	become	become	VB
6912	3839	23	too	too	RB
6912	3839	24	dry	dry	JJ
6912	3839	25	.	.	.
6912	3840	1	Meat	meat	NN
6912	3840	2	from	from	IN
6912	3840	3	old	old	JJ
6912	3840	4	animals	animal	NNS
6912	3840	5	is	be	VBZ
6912	3840	6	usually	usually	RB
6912	3840	7	tough	tough	JJ
6912	3840	8	.	.	.
6912	3841	1	Veal	veal	NN
6912	3841	2	and	and	CC
6912	3841	3	lamb	lamb	NN
6912	3841	4	are	be	VBP
6912	3841	5	more	more	RBR
6912	3841	6	tender	tender	JJ
6912	3841	7	than	than	IN
6912	3841	8	beef	beef	NN
6912	3841	9	and	and	CC
6912	3841	10	mutton	mutton	NN
6912	3841	11	.	.	.
6912	3842	1	The	the	DT
6912	3842	2	muscles	muscle	NNS
6912	3842	3	that	that	WDT
6912	3842	4	are	be	VBP
6912	3842	5	used	use	VBN
6912	3842	6	most	most	RBS
6912	3842	7	are	be	VBP
6912	3842	8	toughest	tough	JJS
6912	3842	9	,	,	,
6912	3842	10	because	because	IN
6912	3842	11	they	-PRON-	PRP
6912	3842	12	are	be	VBP
6912	3842	13	developed	develop	VBN
6912	3842	14	to	to	IN
6912	3842	15	a	a	DT
6912	3842	16	greater	great	JJR
6912	3842	17	extent	extent	NN
6912	3842	18	and	and	CC
6912	3842	19	contain	contain	VB
6912	3842	20	more	more	RBR
6912	3842	21	connective	connective	JJ
6912	3842	22	tissue	tissue	NN
6912	3842	23	.	.	.
6912	3843	1	Muscles	muscle	NNS
6912	3843	2	that	that	WDT
6912	3843	3	are	be	VBP
6912	3843	4	constantly	constantly	RB
6912	3843	5	used	used	JJ
6912	3843	6	contain	contain	NN
6912	3843	7	more	more	JJR
6912	3843	8	extractives	extractive	NNS
6912	3843	9	,	,	,
6912	3843	10	hence	hence	RB
6912	3843	11	tough	tough	JJ
6912	3843	12	cuts	cut	NNS
6912	3843	13	of	of	IN
6912	3843	14	meat	meat	NN
6912	3843	15	have	have	VBP
6912	3843	16	more	more	JJR
6912	3843	17	flavor	flavor	NN
6912	3843	18	than	than	IN
6912	3843	19	tender	tender	NN
6912	3843	20	cuts	cut	NNS
6912	3843	21	.	.	.
6912	3844	1	This	this	DT
6912	3844	2	is	be	VBZ
6912	3844	3	not	not	RB
6912	3844	4	always	always	RB
6912	3844	5	appreciated	appreciate	VBN
6912	3844	6	,	,	,
6912	3844	7	however	however	RB
6912	3844	8	,	,	,
6912	3844	9	since	since	IN
6912	3844	10	all	all	PDT
6912	3844	11	the	the	DT
6912	3844	12	flavor	flavor	NN
6912	3844	13	of	of	IN
6912	3844	14	tough	tough	JJ
6912	3844	15	meat	meat	NN
6912	3844	16	is	be	VBZ
6912	3844	17	rarely	rarely	RB
6912	3844	18	extracted	extract	VBN
6912	3844	19	because	because	IN
6912	3844	20	it	-PRON-	PRP
6912	3844	21	is	be	VBZ
6912	3844	22	so	so	RB
6912	3844	23	hard	hard	JJ
6912	3844	24	to	to	TO
6912	3844	25	chew	chew	VB
6912	3844	26	.	.	.
6912	3845	1	Moreover	moreover	RB
6912	3845	2	,	,	,
6912	3845	3	as	as	IN
6912	3845	4	mentioned	mention	VBN
6912	3845	5	previously	previously	RB
6912	3845	6	,	,	,
6912	3845	7	dry	dry	JJ
6912	3845	8	heat	heat	NN
6912	3845	9	usually	usually	RB
6912	3845	10	applied	apply	VBD
6912	3845	11	to	to	TO
6912	3845	12	tender	tender	VB
6912	3845	13	cuts	cut	NNS
6912	3845	14	tends	tend	VBZ
6912	3845	15	to	to	TO
6912	3845	16	develop	develop	VB
6912	3845	17	flavor	flavor	NN
6912	3845	18	in	in	IN
6912	3845	19	meat	meat	NN
6912	3845	20	.	.	.
6912	3846	1	USE	use	NN
6912	3846	2	OF	of	IN
6912	3846	3	BONE	BONE	NNP
6912	3846	4	AND	and	CC
6912	3846	5	FAT	FAT	NNP
6912	3846	6	IN	in	IN
6912	3846	7	SOUP	SOUP	NNP
6912	3846	8	-	-	HYPH
6912	3846	9	MAKING.--Bone	MAKING.--Bone	NNP
6912	3846	10	contains	contain	VBZ
6912	3846	11	a	a	DT
6912	3846	12	substance	substance	NN
6912	3846	13	which	which	WDT
6912	3846	14	long	long	RB
6912	3846	15	cooking	cooking	NN
6912	3846	16	changes	change	VBZ
6912	3846	17	into	into	IN
6912	3846	18	a	a	DT
6912	3846	19	jellylike	jellylike	JJ
6912	3846	20	mass	mass	NN
6912	3846	21	called	call	VBN
6912	3846	22	_	_	NNP
6912	3846	23	gelatine	gelatine	NN
6912	3846	24	_	_	NNP
6912	3846	25	.	.	.
6912	3847	1	In	in	IN
6912	3847	2	the	the	DT
6912	3847	3	center	center	NN
6912	3847	4	of	of	IN
6912	3847	5	the	the	DT
6912	3847	6	bone	bone	NN
6912	3847	7	there	there	EX
6912	3847	8	is	be	VBZ
6912	3847	9	a	a	DT
6912	3847	10	fatty	fatty	NN
6912	3847	11	substance	substance	NN
6912	3847	12	called	call	VBN
6912	3847	13	_	_	NNP
6912	3847	14	marrow	marrow	NNP
6912	3847	15	_	_	NNP
6912	3847	16	.	.	.
6912	3848	1	This	this	DT
6912	3848	2	fat	fat	NN
6912	3848	3	in	in	IN
6912	3848	4	the	the	DT
6912	3848	5	bone	bone	NN
6912	3848	6	and	and	CC
6912	3848	7	that	that	IN
6912	3848	8	in	in	IN
6912	3848	9	and	and	CC
6912	3848	10	around	around	IN
6912	3848	11	the	the	DT
6912	3848	12	muscles	muscle	NNS
6912	3848	13	liquefies	liquefie	NNS
6912	3848	14	in	in	IN
6912	3848	15	making	make	VBG
6912	3848	16	soup	soup	NN
6912	3848	17	stock	stock	NN
6912	3848	18	.	.	.
6912	3849	1	In	in	IN
6912	3849	2	cooling	cooling	NN
6912	3849	3	,	,	,
6912	3849	4	the	the	DT
6912	3849	5	fat	fat	NN
6912	3849	6	rises	rise	VBZ
6912	3849	7	to	to	IN
6912	3849	8	the	the	DT
6912	3849	9	top	top	NN
6912	3849	10	,	,	,
6912	3849	11	hardens	harden	NNS
6912	3849	12	,	,	,
6912	3849	13	excludes	exclude	VBZ
6912	3849	14	the	the	DT
6912	3849	15	air	air	NN
6912	3849	16	from	from	IN
6912	3849	17	the	the	DT
6912	3849	18	stock	stock	NN
6912	3849	19	,	,	,
6912	3849	20	and	and	CC
6912	3849	21	thus	thus	RB
6912	3849	22	prevents	prevent	VBZ
6912	3849	23	it	-PRON-	PRP
6912	3849	24	from	from	IN
6912	3849	25	spoiling	spoil	VBG
6912	3849	26	readily	readily	RB
6912	3849	27	.	.	.
6912	3850	1	Hence	hence	RB
6912	3850	2	,	,	,
6912	3850	3	in	in	IN
6912	3850	4	soup	soup	NN
6912	3850	5	-	-	HYPH
6912	3850	6	making	making	NN
6912	3850	7	,	,	,
6912	3850	8	it	-PRON-	PRP
6912	3850	9	is	be	VBZ
6912	3850	10	of	of	IN
6912	3850	11	advantage	advantage	NN
6912	3850	12	to	to	TO
6912	3850	13	use	use	VB
6912	3850	14	both	both	CC
6912	3850	15	the	the	DT
6912	3850	16	fat	fat	NN
6912	3850	17	and	and	CC
6912	3850	18	the	the	DT
6912	3850	19	bone	bone	NN
6912	3850	20	with	with	IN
6912	3850	21	the	the	DT
6912	3850	22	lean	lean	JJ
6912	3850	23	meat	meat	NN
6912	3850	24	.	.	.
6912	3851	1	The	the	DT
6912	3851	2	fat	fat	NN
6912	3851	3	,	,	,
6912	3851	4	however	however	RB
6912	3851	5	,	,	,
6912	3851	6	should	should	MD
6912	3851	7	be	be	VB
6912	3851	8	removed	remove	VBN
6912	3851	9	carefully	carefully	RB
6912	3851	10	from	from	IN
6912	3851	11	the	the	DT
6912	3851	12	stock	stock	NN
6912	3851	13	before	before	IN
6912	3851	14	using	use	VBG
6912	3851	15	.	.	.
6912	3852	1	BEEF	beef	JJ
6912	3852	2	STOCK	stock	NN
6912	3852	3	2	2	CD
6912	3852	4	pounds	pound	NNS
6912	3852	5	meat	meat	NN
6912	3852	6	,	,	,
6912	3852	7	bone	bone	NN
6912	3852	8	and	and	CC
6912	3852	9	fat	fat	NN
6912	3852	10	1/4	1/4	CD
6912	3852	11	teaspoonful	teaspoonful	JJ
6912	3852	12	celery	celery	NN
6912	3852	13	seed	seed	NN
6912	3852	14	5	5	CD
6912	3852	15	peppercorns	peppercorn	NNS
6912	3852	16	2	2	CD
6912	3852	17	cloves	clove	NNS
6912	3852	18	2	2	CD
6912	3852	19	quarts	quart	NNS
6912	3852	20	cold	cold	JJ
6912	3852	21	water	water	NN
6912	3852	22	1/2	1/2	CD
6912	3852	23	bay	bay	NN
6912	3852	24	leaf	leaf	NN
6912	3852	25	2	2	CD
6912	3852	26	1/2	1/2	CD
6912	3852	27	teaspoonfuls	teaspoonful	NNS
6912	3852	28	salt	salt	NN
6912	3852	29	Cut	Cut	NNP
6912	3852	30	the	the	DT
6912	3852	31	meat	meat	NN
6912	3852	32	and	and	CC
6912	3852	33	fat	fat	NN
6912	3852	34	into	into	IN
6912	3852	35	small	small	JJ
6912	3852	36	pieces	piece	NNS
6912	3852	37	.	.	.
6912	3853	1	Try	try	VB
6912	3853	2	out	out	RP
6912	3853	3	some	some	DT
6912	3853	4	of	of	IN
6912	3853	5	the	the	DT
6912	3853	6	fat	fat	NN
6912	3853	7	and	and	CC
6912	3853	8	brown	brown	JJ
6912	3853	9	about	about	RB
6912	3853	10	1/3	1/3	CD
6912	3853	11	of	of	IN
6912	3853	12	the	the	DT
6912	3853	13	meat	meat	NN
6912	3853	14	in	in	IN
6912	3853	15	it	-PRON-	PRP
6912	3853	16	.	.	.
6912	3854	1	Put	put	VB
6912	3854	2	all	all	PDT
6912	3854	3	the	the	DT
6912	3854	4	meat	meat	NN
6912	3854	5	in	in	IN
6912	3854	6	a	a	DT
6912	3854	7	kettle	kettle	NN
6912	3854	8	,	,	,
6912	3854	9	add	add	VB
6912	3854	10	the	the	DT
6912	3854	11	seasoning	seasoning	NN
6912	3854	12	and	and	CC
6912	3854	13	water	water	NN
6912	3854	14	;	;	:
6912	3854	15	cover	cover	NN
6912	3854	16	,	,	,
6912	3854	17	and	and	CC
6912	3854	18	allow	allow	VB
6912	3854	19	to	to	TO
6912	3854	20	soak	soak	VB
6912	3854	21	one	one	CD
6912	3854	22	hour	hour	NN
6912	3854	23	.	.	.
6912	3855	1	Then	then	RB
6912	3855	2	cook	cook	VB
6912	3855	3	below	below	IN
6912	3855	4	boiling	boil	VBG
6912	3855	5	temperature	temperature	NN
6912	3855	6	for	for	IN
6912	3855	7	3	3	CD
6912	3855	8	hours	hour	NNS
6912	3855	9	;	;	:
6912	3855	10	strain	strain	VB
6912	3855	11	through	through	IN
6912	3855	12	a	a	DT
6912	3855	13	coarse	coarse	JJ
6912	3855	14	strainer	strainer	NN
6912	3855	15	.	.	.
6912	3856	1	Pour	pour	VB
6912	3856	2	it	-PRON-	PRP
6912	3856	3	through	through	IN
6912	3856	4	a	a	DT
6912	3856	5	fat	fat	JJ
6912	3856	6	separator	separator	NN
6912	3856	7	or	or	CC
6912	3856	8	set	set	VB
6912	3856	9	aside	aside	RB
6912	3856	10	to	to	IN
6912	3856	11	cool	cool	JJ
6912	3856	12	.	.	.
6912	3857	1	If	if	IN
6912	3857	2	the	the	DT
6912	3857	3	fat	fat	NN
6912	3857	4	has	have	VBZ
6912	3857	5	been	be	VBN
6912	3857	6	allowed	allow	VBN
6912	3857	7	to	to	TO
6912	3857	8	solidify	solidify	VB
6912	3857	9	,	,	,
6912	3857	10	skim	skim	VB
6912	3857	11	it	-PRON-	PRP
6912	3857	12	from	from	IN
6912	3857	13	the	the	DT
6912	3857	14	surface	surface	NN
6912	3857	15	when	when	WRB
6912	3857	16	the	the	DT
6912	3857	17	stock	stock	NN
6912	3857	18	is	be	VBZ
6912	3857	19	to	to	TO
6912	3857	20	be	be	VB
6912	3857	21	used	use	VBN
6912	3857	22	.	.	.
6912	3858	1	1	1	LS
6912	3858	2	can	can	NN
6912	3858	3	of	of	IN
6912	3858	4	tomatoes	tomato	NNS
6912	3858	5	,	,	,
6912	3858	6	1	1	CD
6912	3858	7	carrot	carrot	NNP
6912	3858	8	,	,	,
6912	3858	9	1	1	CD
6912	3858	10	turnip	turnip	NN
6912	3858	11	,	,	,
6912	3858	12	and	and	CC
6912	3858	13	1	1	CD
6912	3858	14	onion	onion	NN
6912	3858	15	(	(	-LRB-
6912	3858	16	all	all	DT
6912	3858	17	cut	cut	VBN
6912	3858	18	in	in	IN
6912	3858	19	small	small	JJ
6912	3858	20	pieces	piece	NNS
6912	3858	21	)	)	-RRB-
6912	3858	22	may	may	MD
6912	3858	23	be	be	VB
6912	3858	24	added	add	VBN
6912	3858	25	to	to	IN
6912	3858	26	the	the	DT
6912	3858	27	ingredients	ingredient	NNS
6912	3858	28	of	of	IN
6912	3858	29	beef	beef	NN
6912	3858	30	stock	stock	NN
6912	3858	31	.	.	.
6912	3859	1	Trimmings	trimming	NNS
6912	3859	2	and	and	CC
6912	3859	3	bones	bone	NNS
6912	3859	4	of	of	IN
6912	3859	5	fresh	fresh	JJ
6912	3859	6	meats	meat	NNS
6912	3859	7	or	or	CC
6912	3859	8	bones	bone	NNS
6912	3859	9	and	and	CC
6912	3859	10	pieces	piece	NNS
6912	3859	11	of	of	IN
6912	3859	12	roasts	roast	NNS
6912	3859	13	or	or	CC
6912	3859	14	unused	unused	JJ
6912	3859	15	meat	meat	NN
6912	3859	16	may	may	MD
6912	3859	17	be	be	VB
6912	3859	18	cut	cut	VBN
6912	3859	19	into	into	IN
6912	3859	20	small	small	JJ
6912	3859	21	pieces	piece	NNS
6912	3859	22	and	and	CC
6912	3859	23	used	use	VBN
6912	3859	24	for	for	IN
6912	3859	25	soup	soup	NN
6912	3859	26	stock	stock	NN
6912	3859	27	.	.	.
6912	3860	1	No	no	DT
6912	3860	2	smoked	smoke	VBN
6912	3860	3	or	or	CC
6912	3860	4	charred	char	VBN
6912	3860	5	pieces	piece	NNS
6912	3860	6	of	of	IN
6912	3860	7	meat	meat	NN
6912	3860	8	or	or	CC
6912	3860	9	bone	bone	NN
6912	3860	10	should	should	MD
6912	3860	11	be	be	VB
6912	3860	12	used	use	VBN
6912	3860	13	,	,	,
6912	3860	14	however	however	RB
6912	3860	15	.	.	.
6912	3861	1	Stock	stock	NN
6912	3861	2	may	may	MD
6912	3861	3	be	be	VB
6912	3861	4	colored	color	VBN
6912	3861	5	with	with	IN
6912	3861	6	caramel	caramel	NN
6912	3861	7	,	,	,
6912	3861	8	provided	provide	VBD
6912	3861	9	the	the	DT
6912	3861	10	sugar	sugar	NN
6912	3861	11	has	have	VBZ
6912	3861	12	been	be	VBN
6912	3861	13	cooked	cook	VBN
6912	3861	14	sufficiently	sufficiently	RB
6912	3861	15	to	to	TO
6912	3861	16	lose	lose	VB
6912	3861	17	its	-PRON-	PRP$
6912	3861	18	sweetness	sweetness	NN
6912	3861	19	.	.	.
6912	3862	1	CUTS	cuts	NN
6912	3862	2	OF	of	IN
6912	3862	3	BEEF	BEEF	NNP
6912	3862	4	(	(	-LRB-
6912	3862	5	see	see	VB
6912	3862	6	Figure	Figure	NNP
6912	3862	7	56).--The	56).--the	CD
6912	3862	8	feeding	feeding	NN
6912	3862	9	,	,	,
6912	3862	10	care	care	NN
6912	3862	11	,	,	,
6912	3862	12	and	and	CC
6912	3862	13	age	age	NN
6912	3862	14	of	of	IN
6912	3862	15	an	an	DT
6912	3862	16	animal	animal	NN
6912	3862	17	have	have	VBP
6912	3862	18	much	much	JJ
6912	3862	19	to	to	TO
6912	3862	20	do	do	VB
6912	3862	21	with	with	IN
6912	3862	22	the	the	DT
6912	3862	23	_	_	NNP
6912	3862	24	quality	quality	NN
6912	3862	25	_	_	NNP
6912	3862	26	of	of	IN
6912	3862	27	its	-PRON-	PRP$
6912	3862	28	meat	meat	NN
6912	3862	29	.	.	.
6912	3863	1	It	-PRON-	PRP
6912	3863	2	is	be	VBZ
6912	3863	3	considered	consider	VBN
6912	3863	4	that	that	DT
6912	3863	5	good	good	JJ
6912	3863	6	beef	beef	NN
6912	3863	7	is	be	VBZ
6912	3863	8	obtained	obtain	VBN
6912	3863	9	from	from	IN
6912	3863	10	an	an	DT
6912	3863	11	animal	animal	NN
6912	3863	12	four	four	CD
6912	3863	13	or	or	CC
6912	3863	14	five	five	CD
6912	3863	15	years	year	NNS
6912	3863	16	old	old	JJ
6912	3863	17	.	.	.
6912	3864	1	Beef	beef	NN
6912	3864	2	should	should	MD
6912	3864	3	be	be	VB
6912	3864	4	firm	firm	JJ
6912	3864	5	,	,	,
6912	3864	6	of	of	IN
6912	3864	7	bright	bright	JJ
6912	3864	8	red	red	JJ
6912	3864	9	color	color	NN
6912	3864	10	,	,	,
6912	3864	11	and	and	CC
6912	3864	12	of	of	IN
6912	3864	13	fine	fine	JJ
6912	3864	14	grain	grain	NN
6912	3864	15	.	.	.
6912	3865	1	There	there	EX
6912	3865	2	should	should	MD
6912	3865	3	also	also	RB
6912	3865	4	be	be	VB
6912	3865	5	a	a	DT
6912	3865	6	generous	generous	JJ
6912	3865	7	supply	supply	NN
6912	3865	8	of	of	IN
6912	3865	9	suet	suet	NN
6912	3865	10	.	.	.
6912	3866	1	The	the	DT
6912	3866	2	latter	latter	JJ
6912	3866	3	should	should	MD
6912	3866	4	be	be	VB
6912	3866	5	dry	dry	JJ
6912	3866	6	and	and	CC
6912	3866	7	easily	easily	RB
6912	3866	8	crumbled	crumble	VBN
6912	3866	9	.	.	.
6912	3867	1	In	in	IN
6912	3867	2	most	most	JJS
6912	3867	3	markets	market	NNS
6912	3867	4	,	,	,
6912	3867	5	meat	meat	NN
6912	3867	6	is	be	VBZ
6912	3867	7	made	make	VBN
6912	3867	8	more	more	RBR
6912	3867	9	tender	tender	NN
6912	3867	10	by	by	IN
6912	3867	11	allowing	allow	VBG
6912	3867	12	it	-PRON-	PRP
6912	3867	13	to	to	TO
6912	3867	14	hang	hang	VB
6912	3867	15	for	for	IN
6912	3867	16	several	several	JJ
6912	3867	17	days	day	NNS
6912	3867	18	at	at	IN
6912	3867	19	a	a	DT
6912	3867	20	temperature	temperature	NN
6912	3867	21	near	near	IN
6912	3867	22	freezing	freezing	NN
6912	3867	23	.	.	.
6912	3868	1	The	the	DT
6912	3868	2	_	_	NNP
6912	3868	3	cost	cost	NN
6912	3868	4	_	_	NNP
6912	3868	5	of	of	IN
6912	3868	6	the	the	DT
6912	3868	7	different	different	JJ
6912	3868	8	cuts	cut	NNS
6912	3868	9	of	of	IN
6912	3868	10	meat	meat	NN
6912	3868	11	varies	vary	VBZ
6912	3868	12	greatly	greatly	RB
6912	3868	13	.	.	.
6912	3869	1	The	the	DT
6912	3869	2	difference	difference	NN
6912	3869	3	in	in	IN
6912	3869	4	cost	cost	NN
6912	3869	5	is	be	VBZ
6912	3869	6	based	base	VBN
6912	3869	7	upon	upon	IN
6912	3869	8	the	the	DT
6912	3869	9	tenderness	tenderness	NN
6912	3869	10	of	of	IN
6912	3869	11	the	the	DT
6912	3869	12	cut	cut	NN
6912	3869	13	of	of	IN
6912	3869	14	meat	meat	NN
6912	3869	15	,	,	,
6912	3869	16	and	and	CC
6912	3869	17	upon	upon	IN
6912	3869	18	the	the	DT
6912	3869	19	demand,--not	demand,--not	NN
6912	3869	20	upon	upon	IN
6912	3869	21	the	the	DT
6912	3869	22	nutritive	nutritive	JJ
6912	3869	23	value	value	NN
6912	3869	24	.	.	.
6912	3870	1	Prices	price	NNS
6912	3870	2	vary	vary	VBP
6912	3870	3	in	in	IN
6912	3870	4	different	different	JJ
6912	3870	5	localities	locality	NNS
6912	3870	6	,	,	,
6912	3870	7	and	and	CC
6912	3870	8	in	in	IN
6912	3870	9	different	different	JJ
6912	3870	10	seasons	season	NNS
6912	3870	11	.	.	.
6912	3871	1	The	the	DT
6912	3871	2	_	_	NNP
6912	3871	3	waste	waste	NN
6912	3871	4	_	_	NNP
6912	3871	5	of	of	IN
6912	3871	6	a	a	DT
6912	3871	7	cut	cut	NN
6912	3871	8	of	of	IN
6912	3871	9	meat	meat	NN
6912	3871	10	is	be	VBZ
6912	3871	11	a	a	DT
6912	3871	12	factor	factor	NN
6912	3871	13	which	which	WDT
6912	3871	14	the	the	DT
6912	3871	15	housekeeper	housekeeper	NN
6912	3871	16	needs	need	VBZ
6912	3871	17	to	to	TO
6912	3871	18	consider	consider	VB
6912	3871	19	in	in	IN
6912	3871	20	determining	determine	VBG
6912	3871	21	the	the	DT
6912	3871	22	cost	cost	NN
6912	3871	23	of	of	IN
6912	3871	24	meat	meat	NN
6912	3871	25	.	.	.
6912	3872	1	The	the	DT
6912	3872	2	cuts	cut	NNS
6912	3872	3	of	of	IN
6912	3872	4	meat	meat	NN
6912	3872	5	containing	contain	VBG
6912	3872	6	no	no	DT
6912	3872	7	waste	waste	NN
6912	3872	8	may	may	MD
6912	3872	9	be	be	VB
6912	3872	10	"	"	``
6912	3872	11	cheaper	cheap	JJR
6912	3872	12	"	"	''
6912	3872	13	than	than	IN
6912	3872	14	some	some	DT
6912	3872	15	cuts	cut	NNS
6912	3872	16	whose	whose	WP$
6912	3872	17	price	price	NN
6912	3872	18	per	per	IN
6912	3872	19	pound	pound	NN
6912	3872	20	is	be	VBZ
6912	3872	21	lower	low	JJR
6912	3872	22	.	.	.
6912	3873	1	[	[	-LRB-
6912	3873	2	Illustration	illustration	NN
6912	3873	3	:	:	:
6912	3873	4	Adapted	adapt	VBN
6912	3873	5	from	from	IN
6912	3873	6	diagram	diagram	NN
6912	3873	7	in	in	IN
6912	3873	8	_	_	NNP
6912	3873	9	University	University	NNP
6912	3873	10	of	of	IN
6912	3873	11	Illinois	Illinois	NNP
6912	3873	12	_	_	NNP
6912	3873	13	Bulletin	Bulletin	NNP
6912	3873	14	,	,	,
6912	3873	15	No	no	DT
6912	3873	16	158	158	CD
6912	3873	17	FIGURE	figure	NN
6912	3873	18	56.--CUTS	56.--cuts	NN
6912	3873	19	OF	of	IN
6912	3873	20	BEEF	beef	NN
6912	3873	21	.	.	.
6912	3873	22	]	]	-RRB-
6912	3874	1	The	the	DT
6912	3874	2	line	line	NN
6912	3874	3	dividing	divide	VBG
6912	3874	4	the	the	DT
6912	3874	5	rib	rib	NN
6912	3874	6	and	and	CC
6912	3874	7	loin	loin	NN
6912	3874	8	cuts	cut	NNS
6912	3874	9	and	and	CC
6912	3874	10	the	the	DT
6912	3874	11	plate	plate	NN
6912	3874	12	and	and	CC
6912	3874	13	flank	flank	NN
6912	3874	14	,	,	,
6912	3874	15	marks	mark	VBZ
6912	3874	16	the	the	DT
6912	3874	17	division	division	NN
6912	3874	18	of	of	IN
6912	3874	19	the	the	DT
6912	3874	20	beef	beef	NN
6912	3874	21	into	into	IN
6912	3874	22	hind	hind	NN
6912	3874	23	and	and	CC
6912	3874	24	fore	fore	NN
6912	3874	25	quarters	quarter	NNS
6912	3874	26	.	.	.
6912	3875	1	The	the	DT
6912	3875	2	position	position	NN
6912	3875	3	of	of	IN
6912	3875	4	the	the	DT
6912	3875	5	various	various	JJ
6912	3875	6	cuts	cut	NNS
6912	3875	7	is	be	VBZ
6912	3875	8	indicated	indicate	VBN
6912	3875	9	by	by	IN
6912	3875	10	letters	letter	NNS
6912	3875	11	.	.	.
6912	3876	1	The	the	DT
6912	3876	2	names	name	NNS
6912	3876	3	of	of	IN
6912	3876	4	the	the	DT
6912	3876	5	cuts	cut	NNS
6912	3876	6	are	be	VBP
6912	3876	7	indicated	indicate	VBN
6912	3876	8	around	around	IN
6912	3876	9	the	the	DT
6912	3876	10	outer	outer	JJ
6912	3876	11	boundary	boundary	NN
6912	3876	12	of	of	IN
6912	3876	13	the	the	DT
6912	3876	14	diagram	diagram	NN
6912	3876	15	.	.	.
6912	3877	1	The	the	DT
6912	3877	2	closely	closely	RB
6912	3877	3	spaced	space	VBN
6912	3877	4	lines	line	NNS
6912	3877	5	such	such	JJ
6912	3877	6	as	as	IN
6912	3877	7	shown	show	VBN
6912	3877	8	in	in	IN
6912	3877	9	the	the	DT
6912	3877	10	round	round	NN
6912	3877	11	cut	cut	NN
6912	3877	12	indicate	indicate	VBP
6912	3877	13	that	that	IN
6912	3877	14	the	the	DT
6912	3877	15	cut	cut	NN
6912	3877	16	is	be	VBZ
6912	3877	17	sliced	slice	VBN
6912	3877	18	into	into	IN
6912	3877	19	steaks	steak	NNS
6912	3877	20	,	,	,
6912	3877	21	while	while	IN
6912	3877	22	the	the	DT
6912	3877	23	more	more	RBR
6912	3877	24	widely	widely	RB
6912	3877	25	spaced	space	VBN
6912	3877	26	lines	line	NNS
6912	3877	27	such	such	JJ
6912	3877	28	as	as	IN
6912	3877	29	shown	show	VBN
6912	3877	30	in	in	IN
6912	3877	31	the	the	DT
6912	3877	32	rib	rib	NN
6912	3877	33	cut	cut	NN
6912	3877	34	,	,	,
6912	3877	35	indicate	indicate	VBP
6912	3877	36	that	that	IN
6912	3877	37	the	the	DT
6912	3877	38	cut	cut	NN
6912	3877	39	is	be	VBZ
6912	3877	40	separated	separate	VBN
6912	3877	41	into	into	IN
6912	3877	42	pieces	piece	NNS
6912	3877	43	for	for	IN
6912	3877	44	roasting	roast	VBG
6912	3877	45	or	or	CC
6912	3877	46	stewing	stewing	NN
6912	3877	47	.	.	.
6912	3878	1	The	the	DT
6912	3878	2	numerals	numeral	NNS
6912	3878	3	indicate	indicate	VBP
6912	3878	4	the	the	DT
6912	3878	5	number	number	NN
6912	3878	6	of	of	IN
6912	3878	7	steaks	steak	NNS
6912	3878	8	or	or	CC
6912	3878	9	pieces	piece	NNS
6912	3878	10	into	into	IN
6912	3878	11	which	which	WDT
6912	3878	12	a	a	DT
6912	3878	13	cut	cut	NN
6912	3878	14	is	be	VBZ
6912	3878	15	usually	usually	RB
6912	3878	16	divided	divide	VBN
6912	3878	17	.	.	.
6912	3879	1	EXPLANATION	explanation	NN
6912	3879	2	OF	of	IN
6912	3879	3	FIGURE	FIGURE	NNP
6912	3879	4	56	56	CD
6912	3879	5	.	.	.
6912	3880	1	CUTS	cuts	NN
6912	3880	2	OF	of	IN
6912	3880	3	BEEF	BEEF	NNP
6912	3880	4	HIND	HIND	NNS
6912	3880	5	QUARTER	QUARTER	NNP
6912	3880	6	NAME	NAME	NNP
6912	3880	7	AND	and	CC
6912	3880	8	FORM	FORM	NNP
6912	3880	9	OF	of	IN
6912	3880	10	CUT	CUT	NNP
6912	3880	11	METHOD	METHOD	NNP
6912	3880	12	OF	of	IN
6912	3880	13	COOKING	COOKING	NNP
6912	3880	14	ROUND	ROUND	NNP
6912	3880	15	A.	A.	NNP
6912	3880	16	Rump	Rump	NNP
6912	3880	17	.	.	.
6912	3881	1	Pot	pot	NN
6912	3881	2	-	-	HYPH
6912	3881	3	roasting	roasting	NN
6912	3881	4	.	.	.
6912	3882	1	1	1	LS
6912	3882	2	.	.	.
6912	3883	1	Rump	rump	VB
6912	3883	2	piece	piece	NN
6912	3883	3	(	(	-LRB-
6912	3883	4	see	see	VB
6912	3883	5	Figure	Figure	NNP
6912	3883	6	Stewing	Stewing	NNP
6912	3883	7	.	.	.
6912	3884	1	57	57	CD
6912	3884	2	)	)	-RRB-
6912	3884	3	.	.	.
6912	3885	1	Corning	corning	NN
6912	3885	2	.	.	.
6912	3886	1	B.	B.	NNP
6912	3887	1	Round	Round	NNP
6912	3887	2	(	(	-LRB-
6912	3887	3	not	not	RB
6912	3887	4	including	include	VBG
6912	3887	5	Sauteing	Sauteing	NNP
6912	3887	6	.	.	.
6912	3888	1	rump	rump	JJ
6912	3888	2	and	and	CC
6912	3888	3	shank	shank	JJ
6912	3888	4	)	)	-RRB-
6912	3888	5	.	.	.
6912	3889	1	Stewing	stew	VBG
6912	3889	2	.	.	.
6912	3890	1	2	2	CD
6912	3890	2	-	-	SYM
6912	3890	3	14	14	CD
6912	3890	4	.	.	.
6912	3891	1	Round	round	JJ
6912	3891	2	steaks	steak	NNS
6912	3891	3	(	(	-LRB-
6912	3891	4	see	see	VB
6912	3891	5	Braising	Braising	NNP
6912	3891	6	.	.	.
6912	3892	1	Figure	figure	NN
6912	3892	2	54	54	CD
6912	3892	3	)	)	-RRB-
6912	3892	4	.	.	.
6912	3893	1	Pot	pot	NN
6912	3893	2	-	-	HYPH
6912	3893	3	roasting	roasting	NN
6912	3893	4	.	.	.
6912	3894	1	C.	C.	NNP
6912	3894	2	Horseshoe	Horseshoe	NNP
6912	3894	3	or	or	CC
6912	3894	4	Heel	Heel	NNP
6912	3894	5	.	.	.
6912	3895	1	Pot	pot	NN
6912	3895	2	-	-	HYPH
6912	3895	3	roasting	roasting	NN
6912	3895	4	.	.	.
6912	3896	1	15	15	CD
6912	3896	2	.	.	.
6912	3897	1	Pot	pot	JJ
6912	3897	2	roast	roast	NN
6912	3897	3	.	.	.
6912	3898	1	Stewing	stew	VBG
6912	3898	2	.	.	.
6912	3899	1	D.	D.	NNP
6912	3899	2	Hind	Hind	NNP
6912	3899	3	shank	shank	VBD
6912	3899	4	.	.	.
6912	3900	1	16	16	CD
6912	3900	2	.	.	.
6912	3901	1	Knuckle	Knuckle	NNP
6912	3901	2	soup	soup	NN
6912	3901	3	bone	bone	NN
6912	3901	4	.	.	.
6912	3902	1	Soup	soup	NN
6912	3902	2	-	-	HYPH
6912	3902	3	making	making	NN
6912	3902	4	.	.	.
6912	3903	1	17	17	CD
6912	3903	2	-	-	SYM
6912	3903	3	19	19	CD
6912	3903	4	.	.	.
6912	3904	1	Soup	soup	NN
6912	3904	2	bones	bone	NNS
6912	3904	3	.	.	.
6912	3905	1	LOIN	LOIN	NNP
6912	3905	2	E.	E.	NNP
6912	3905	3	Sirloin	Sirloin	NNP
6912	3905	4	.	.	.
6912	3906	1	Broiling	broil	VBG
6912	3906	2	1	1	CD
6912	3906	3	-	-	SYM
6912	3906	4	4	4	CD
6912	3906	5	.	.	.
6912	3907	1	Round	round	JJ
6912	3907	2	-	-	HYPH
6912	3907	3	bone	bone	NN
6912	3907	4	sirloin	sirloin	NN
6912	3907	5	Roasting	Roasting	NNP
6912	3907	6	(	(	-LRB-
6912	3907	7	when	when	WRB
6912	3907	8	cut	cut	VBN
6912	3907	9	into	into	IN
6912	3907	10	steaks	steak	NNS
6912	3907	11	(	(	-LRB-
6912	3907	12	see	see	VB
6912	3907	13	Figure	Figure	NNP
6912	3907	14	48	48	CD
6912	3907	15	)	)	-RRB-
6912	3907	16	.	.	.
6912	3908	1	thick	thick	JJ
6912	3908	2	pieces	piece	NNS
6912	3908	3	5	5	CD
6912	3908	4	-	-	SYM
6912	3908	5	6	6	CD
6912	3908	6	.	.	.
6912	3909	1	Flat	flat	JJ
6912	3909	2	-	-	HYPH
6912	3909	3	bone	bone	NN
6912	3909	4	sirloin	sirloin	NN
6912	3909	5	steaks	steak	NNS
6912	3909	6	(	(	-LRB-
6912	3909	7	see	see	VB
6912	3909	8	Figure	Figure	NNP
6912	3909	9	47	47	CD
6912	3909	10	)	)	-RRB-
6912	3909	11	.	.	.
6912	3910	1	7	7	LS
6912	3910	2	.	.	.
6912	3911	1	Hip	hip	NN
6912	3911	2	-	-	HYPH
6912	3911	3	bone	bone	NN
6912	3911	4	sirloin	sirloin	NN
6912	3911	5	steak	steak	NN
6912	3911	6	(	(	-LRB-
6912	3911	7	see	see	VB
6912	3911	8	Figure	Figure	NNP
6912	3911	9	46	46	CD
6912	3911	10	)	)	-RRB-
6912	3911	11	.	.	.
6912	3912	1	F.	F.	NNP
6912	3912	2	Porterhouse	Porterhouse	NNP
6912	3912	3	.	.	.
6912	3913	1	Broiling	broiling	NN
6912	3913	2	.	.	.
6912	3914	1	8	8	CD
6912	3914	2	-	-	SYM
6912	3914	3	15	15	CD
6912	3914	4	.	.	.
6912	3915	1	Porterhouse	Porterhouse	NNP
6912	3915	2	steaks	steak	NNS
6912	3915	3	Roasting	roast	VBG
6912	3915	4	(	(	-LRB-
6912	3915	5	when	when	WRB
6912	3915	6	cut	cut	VBN
6912	3915	7	into	into	IN
6912	3915	8	(	(	-LRB-
6912	3915	9	see	see	VB
6912	3915	10	Figure	Figure	NNP
6912	3915	11	45	45	CD
6912	3915	12	)	)	-RRB-
6912	3915	13	.	.	.
6912	3916	1	thick	thick	JJ
6912	3916	2	pieces	piece	NNS
6912	3916	3	)	)	-RRB-
6912	3916	4	.	.	.
6912	3917	1	16	16	CD
6912	3917	2	-	-	SYM
6912	3917	3	18	18	CD
6912	3917	4	.	.	.
6912	3918	1	Club	Club	NNP
6912	3918	2	or	or	CC
6912	3918	3	Delmonico	Delmonico	NNP
6912	3918	4	steaks	steak	NNS
6912	3918	5	(	(	-LRB-
6912	3918	6	see	see	VB
6912	3918	7	Figure	Figure	NNP
6912	3918	8	44	44	CD
6912	3918	9	)	)	-RRB-
6912	3918	10	.	.	.
6912	3919	1	FLANK	FLANK	NNP
6912	3919	2	G.	G.	NNP
6912	3919	3	Flank	Flank	NNP
6912	3919	4	steak	steak	NN
6912	3919	5	(	(	-LRB-
6912	3919	6	see	see	VB
6912	3919	7	Figure	Figure	NNP
6912	3919	8	59	59	CD
6912	3919	9	)	)	-RRB-
6912	3919	10	.	.	.
6912	3920	1	Sauteing	sauteing	NN
6912	3920	2	.	.	.
6912	3921	1	Rolling	roll	VBG
6912	3921	2	and	and	CC
6912	3921	3	Braising	braise	VBG
6912	3921	4	H	H	NNP
6912	3921	5	-	-	HYPH
6912	3921	6	H.	H.	NNP
6912	3921	7	Flank	Flank	NNP
6912	3921	8	stew	stew	NN
6912	3921	9	.	.	.
6912	3922	1	Stewing	stew	VBG
6912	3922	2	.	.	.
6912	3923	1	Corning	corning	NN
6912	3923	2	.	.	.
6912	3924	1	FORE	FORE	NNP
6912	3924	2	QUARTER	QUARTER	NNP
6912	3924	3	NAME	NAME	NNP
6912	3924	4	AND	and	CC
6912	3924	5	FORM	FORM	NNP
6912	3924	6	OF	of	IN
6912	3924	7	CUT	CUT	NNP
6912	3924	8	METHOD	METHOD	NNP
6912	3924	9	OF	of	IN
6912	3924	10	COOKING	COOKING	NNP
6912	3924	11	RIB	RIB	NNP
6912	3924	12	I.	I.	NNP
6912	3924	13	Rib	Rib	NNP
6912	3924	14	roasts	roast	NNS
6912	3924	15	.	.	.
6912	3925	1	Roasting	roast	VBG
6912	3925	2	.	.	.
6912	3926	1	1	1	CD
6912	3926	2	-	-	SYM
6912	3926	3	4	4	CD
6912	3926	4	.	.	.
6912	3927	1	Prime	prime	JJ
6912	3927	2	-	-	HYPH
6912	3927	3	rib	rib	NN
6912	3927	4	roasts	roast	NNS
6912	3927	5	(	(	-LRB-
6912	3927	6	see	see	VB
6912	3927	7	Figures	Figures	NNP
6912	3927	8	49	49	CD
6912	3927	9	and	and	CC
6912	3927	10	50	50	CD
6912	3927	11	)	)	-RRB-
6912	3927	12	.	.	.
6912	3928	1	CHUCK	CHUCK	NNP
6912	3928	2	J.	J.	NNP
6912	3928	3	Chuck	Chuck	NNP
6912	3928	4	roasts	roast	NNS
6912	3928	5	and	and	CC
6912	3928	6	steaks	steak	NNS
6912	3928	7	1	1	CD
6912	3928	8	.	.	.
6912	3929	1	Chuck	Chuck	NNP
6912	3929	2	-	-	HYPH
6912	3929	3	rib	rib	NN
6912	3929	4	roast	roast	NN
6912	3929	5	(	(	-LRB-
6912	3929	6	see	see	VB
6912	3929	7	Braising	braise	VBG
6912	3929	8	.	.	.
6912	3930	1	Figures	figure	NNS
6912	3930	2	51	51	CD
6912	3930	3	and	and	CC
6912	3930	4	52	52	CD
6912	3930	5	)	)	-RRB-
6912	3930	6	.	.	.
6912	3931	1	Pot	pot	NN
6912	3931	2	-	-	HYPH
6912	3931	3	roasting	roasting	NN
6912	3931	4	.	.	.
6912	3932	1	2	2	CD
6912	3932	2	-	-	SYM
6912	3932	3	9	9	CD
6912	3932	4	.	.	.
6912	3933	1	Chuck	chuck	NN
6912	3933	2	or	or	CC
6912	3933	3	shoulder	shoulder	NN
6912	3933	4	steaks	steak	NNS
6912	3933	5	Broiling	Broiling	NNP
6912	3933	6	.	.	.
6912	3934	1	(	(	-LRB-
6912	3934	2	see	see	VB
6912	3934	3	Figure	Figure	NNP
6912	3934	4	55	55	CD
6912	3934	5	)	)	-RRB-
6912	3934	6	.	.	.
6912	3935	1	Sauteing	sauteing	NN
6912	3935	2	.	.	.
6912	3936	1	10	10	CD
6912	3936	2	-	-	SYM
6912	3936	3	13	13	CD
6912	3936	4	.	.	.
6912	3937	1	Pot	pot	NN
6912	3937	2	roasts	roast	NNS
6912	3937	3	.	.	.
6912	3938	1	NOTE.--In	NOTE.--In	NNP
6912	3938	2	some	some	DT
6912	3938	3	localities	locality	NNS
6912	3938	4	,	,	,
6912	3938	5	a	a	DT
6912	3938	6	pot	pot	NN
6912	3938	7	roast	roast	NN
6912	3938	8	is	be	VBZ
6912	3938	9	cut	cut	VBN
6912	3938	10	from	from	IN
6912	3938	11	the	the	DT
6912	3938	12	lower	low	JJR
6912	3938	13	portion	portion	NN
6912	3938	14	of	of	IN
6912	3938	15	the	the	DT
6912	3938	16	chuck	chuck	NN
6912	3938	17	.	.	.
6912	3939	1	It	-PRON-	PRP
6912	3939	2	is	be	VBZ
6912	3939	3	called	call	VBN
6912	3939	4	Cross	Cross	NNP
6912	3939	5	Rib	Rib	NNP
6912	3939	6	,	,	,
6912	3939	7	Boston	Boston	NNP
6912	3939	8	Cut	Cut	NNP
6912	3939	9	,	,	,
6912	3939	10	or	or	CC
6912	3939	11	English	English	NNP
6912	3939	12	Cut	Cut	NNP
6912	3939	13	(	(	-LRB-
6912	3939	14	see	see	VB
6912	3939	15	Figure	Figure	NNP
6912	3939	16	58	58	CD
6912	3939	17	)	)	-RRB-
6912	3939	18	.	.	.
6912	3940	1	14	14	CD
6912	3940	2	.	.	.
6912	3941	1	Clod	Clod	NNP
6912	3941	2	,	,	,
6912	3941	3	no	no	DT
6912	3941	4	bone	bone	NN
6912	3941	5	(	(	-LRB-
6912	3941	6	over	over	IN
6912	3941	7	knuckle	knuckle	NNP
6912	3941	8	soup	soup	NNP
6912	3941	9	bone	bone	NN
6912	3941	10	)	)	-RRB-
6912	3941	11	.	.	.
6912	3942	1	L.	L.	NNP
6912	3942	2	Neck	Neck	NNP
6912	3942	3	.	.	.
6912	3943	1	Stewing	stew	VBG
6912	3943	2	.	.	.
6912	3944	1	15	15	CD
6912	3944	2	.	.	.
6912	3945	1	Stew	Stew	NNP
6912	3945	2	.	.	.
6912	3946	1	Soup	soup	NN
6912	3946	2	-	-	HYPH
6912	3946	3	making	making	NN
6912	3946	4	.	.	.
6912	3947	1	Corning	corning	NN
6912	3947	2	.	.	.
6912	3948	1	PLATE	PLATE	NNP
6912	3948	2	M.	M.	NNP
6912	3948	3	Rib	Rib	NNP
6912	3948	4	ends	end	VBZ
6912	3948	5	.	.	.
6912	3949	1	Stewing	stew	VBG
6912	3949	2	.	.	.
6912	3950	1	1	1	CD
6912	3950	2	,	,	,
6912	3950	3	2	2	CD
6912	3950	4	.	.	.
6912	3951	1	Stews	stew	NNS
6912	3951	2	.	.	.
6912	3952	1	Soup	soup	NN
6912	3952	2	-	-	HYPH
6912	3952	3	making	making	NN
6912	3952	4	.	.	.
6912	3953	1	Corning	corning	NN
6912	3953	2	.	.	.
6912	3954	1	N.	N.	NNP
6912	3954	2	Navel	Navel	NNP
6912	3954	3	.	.	.
6912	3955	1	Stewing	stew	VBG
6912	3955	2	.	.	.
6912	3956	1	3	3	LS
6912	3956	2	.	.	.
6912	3957	1	Stew	Stew	NNP
6912	3957	2	.	.	.
6912	3958	1	Soup	soup	NN
6912	3958	2	-	-	HYPH
6912	3958	3	making	making	NN
6912	3958	4	.	.	.
6912	3959	1	Corning	corning	NN
6912	3959	2	.	.	.
6912	3960	1	O.	O.	NNP
6912	3960	2	Brisket	Brisket	NNP
6912	3960	3	.	.	.
6912	3961	1	Stewing	stew	VBG
6912	3961	2	.	.	.
6912	3962	1	4	4	LS
6912	3962	2	.	.	.
6912	3963	1	Stew	Stew	NNP
6912	3963	2	.	.	.
6912	3964	1	Soup	soup	NN
6912	3964	2	-	-	HYPH
6912	3964	3	making	making	NN
6912	3964	4	.	.	.
6912	3965	1	Corning	corning	NN
6912	3965	2	.	.	.
6912	3966	1	FORE	FORE	NNP
6912	3966	2	P.	P.	NNP
6912	3966	3	Shin	Shin	NNP
6912	3966	4	.	.	.
6912	3967	1	SHANK	SHANK	NNP
6912	3967	2	1	1	CD
6912	3967	3	.	.	.
6912	3968	1	Stew	Stew	NNP
6912	3968	2	.	.	.
6912	3969	1	2	2	LS
6912	3969	2	.	.	.
6912	3970	1	Knuckle	Knuckle	NNP
6912	3970	2	soup	soup	NN
6912	3970	3	bone	bone	NN
6912	3970	4	(	(	-LRB-
6912	3970	5	underneath	underneath	NNP
6912	3970	6	Stewing	Stewing	NNP
6912	3970	7	.	.	.
6912	3971	1	clod	clod	NNP
6912	3971	2	,	,	,
6912	3971	3	_	_	NNP
6912	3971	4	J	J	NNP
6912	3971	5	_	_	NNP
6912	3971	6	,	,	,
6912	3971	7	14	14	CD
6912	3971	8	)	)	-RRB-
6912	3971	9	.	.	.
6912	3972	1	Soup	soup	NN
6912	3972	2	-	-	HYPH
6912	3972	3	making	making	NN
6912	3972	4	.	.	.
6912	3973	1	3	3	CD
6912	3973	2	-	-	SYM
6912	3973	3	6	6	CD
6912	3973	4	.	.	.
6912	3974	1	Soup	soup	NN
6912	3974	2	bones	bone	NNS
6912	3974	3	(	(	-LRB-
6912	3974	4	"	"	``
6912	3974	5	3	3	CD
6912	3974	6	"	"	''
6912	3974	7	underneath	underneath	IN
6912	3974	8	clod	clod	NN
6912	3974	9	,	,	,
6912	3974	10	_	_	NNP
6912	3974	11	J	J	NNP
6912	3974	12	_	_	NNP
6912	3974	13	,	,	,
6912	3974	14	14	14	CD
6912	3974	15	)	)	-RRB-
6912	3974	16	.	.	.
6912	3975	1	Skirt	skirt	NN
6912	3975	2	steak,--diaphragm	steak,--diaphragm	NNP
6912	3975	3	inside	inside	RB
6912	3975	4	of	of	IN
6912	3975	5	Rolling	Rolling	NNP
6912	3975	6	and	and	CC
6912	3975	7	Braising	Braising	NNP
6912	3975	8	.	.	.
6912	3976	1	ribs	ribs	NNP
6912	3976	2	(	(	-LRB-
6912	3976	3	see	see	VB
6912	3976	4	Figure	Figure	NNP
6912	3976	5	59	59	CD
6912	3976	6	)	)	-RRB-
6912	3976	7	.	.	.
6912	3977	1	Stewing	stew	VBG
6912	3977	2	.	.	.
6912	3978	1	Tail	tail	NN
6912	3978	2	.	.	.
6912	3979	1	Soup	soup	NN
6912	3979	2	-	-	HYPH
6912	3979	3	making	making	NN
6912	3979	4	.	.	.
6912	3980	1	QUESTIONS	questions	VB
6912	3980	2	Other	other	JJ
6912	3980	3	than	than	IN
6912	3980	4	the	the	DT
6912	3980	5	differences	difference	NNS
6912	3980	6	in	in	IN
6912	3980	7	cost	cost	NN
6912	3980	8	,	,	,
6912	3980	9	what	what	WDT
6912	3980	10	advantages	advantage	NNS
6912	3980	11	are	be	VBP
6912	3980	12	there	there	RB
6912	3980	13	in	in	IN
6912	3980	14	using	use	VBG
6912	3980	15	tough	tough	JJ
6912	3980	16	cuts	cut	NNS
6912	3980	17	of	of	IN
6912	3980	18	meat	meat	NN
6912	3980	19	for	for	IN
6912	3980	20	soup	soup	NN
6912	3980	21	?	?	.
6912	3981	1	Name	name	VB
6912	3981	2	at	at	RB
6912	3981	3	least	least	RBS
6912	3981	4	three	three	CD
6912	3981	5	cuts	cut	NNS
6912	3981	6	of	of	IN
6912	3981	7	meat	meat	NN
6912	3981	8	that	that	WDT
6912	3981	9	would	would	MD
6912	3981	10	be	be	VB
6912	3981	11	suitable	suitable	JJ
6912	3981	12	for	for	IN
6912	3981	13	soup	soup	NN
6912	3981	14	-	-	HYPH
6912	3981	15	making	making	NN
6912	3981	16	.	.	.
6912	3982	1	Give	give	VB
6912	3982	2	the	the	DT
6912	3982	3	price	price	NN
6912	3982	4	per	per	IN
6912	3982	5	pound	pound	NN
6912	3982	6	of	of	IN
6912	3982	7	these	these	DT
6912	3982	8	cuts	cut	NNS
6912	3982	9	.	.	.
6912	3983	1	In	in	IN
6912	3983	2	soup	soup	NN
6912	3983	3	-	-	HYPH
6912	3983	4	making	making	NN
6912	3983	5	,	,	,
6912	3983	6	what	what	WP
6912	3983	7	is	be	VBZ
6912	3983	8	the	the	DT
6912	3983	9	purpose	purpose	NN
6912	3983	10	of	of	IN
6912	3983	11	cutting	cut	VBG
6912	3983	12	the	the	DT
6912	3983	13	meat	meat	NN
6912	3983	14	into	into	IN
6912	3983	15	pieces	piece	NNS
6912	3983	16	and	and	CC
6912	3983	17	of	of	IN
6912	3983	18	cracking	crack	VBG
6912	3983	19	the	the	DT
6912	3983	20	bone	bone	NN
6912	3983	21	?	?	.
6912	3984	1	Why	why	WRB
6912	3984	2	should	should	MD
6912	3984	3	salt	salt	VB
6912	3984	4	be	be	VB
6912	3984	5	added	add	VBN
6912	3984	6	to	to	IN
6912	3984	7	the	the	DT
6912	3984	8	water	water	NN
6912	3984	9	in	in	IN
6912	3984	10	which	which	WDT
6912	3984	11	meat	meat	NN
6912	3984	12	is	be	VBZ
6912	3984	13	soaked	soak	VBN
6912	3984	14	(	(	-LRB-
6912	3984	15	see	see	VB
6912	3984	16	Experiment	Experiment	NNP
6912	3984	17	56	56	CD
6912	3984	18	)	)	-RRB-
6912	3984	19	?	?	.
6912	3985	1	LESSON	LESSON	NNP
6912	3985	2	LXIII	LXIII	NNP
6912	3985	3	BEEF	BEEF	NNS
6912	3985	4	:	:	:
6912	3985	5	METHODS	METHODS	NNP
6912	3985	6	OF	of	IN
6912	3985	7	COOKING	cooking	NN
6912	3985	8	TOUGH	tough	NN
6912	3985	9	CUTS	cuts	NN
6912	3985	10	(	(	-LRB-
6912	3985	11	B	b	NN
6912	3985	12	)	)	-RRB-
6912	3985	13	EXAMINATION	examination	NN
6912	3985	14	OF	of	IN
6912	3985	15	COLD	COLD	NNP
6912	3985	16	BEEF	BEEF	NNP
6912	3985	17	STOCK.--Examine	STOCK.--Examine	NNP
6912	3985	18	the	the	DT
6912	3985	19	beef	beef	NN
6912	3985	20	stock	stock	NN
6912	3985	21	of	of	IN
6912	3985	22	the	the	DT
6912	3985	23	previous	previous	JJ
6912	3985	24	lesson	lesson	NN
6912	3985	25	.	.	.
6912	3986	1	Why	why	WRB
6912	3986	2	has	have	VBZ
6912	3986	3	the	the	DT
6912	3986	4	fat	fat	NN
6912	3986	5	risen	rise	VBN
6912	3986	6	to	to	IN
6912	3986	7	the	the	DT
6912	3986	8	top	top	NN
6912	3986	9	(	(	-LRB-
6912	3986	10	see	see	VB
6912	3986	11	Experiment	Experiment	NNP
6912	3986	12	35	35	CD
6912	3986	13	)	)	-RRB-
6912	3986	14	?	?	.
6912	3987	1	Why	why	WRB
6912	3987	2	is	be	VBZ
6912	3987	3	fat	fat	JJ
6912	3987	4	cooked	cook	VBN
6912	3987	5	with	with	IN
6912	3987	6	meat	meat	NN
6912	3987	7	and	and	CC
6912	3987	8	bone	bone	NN
6912	3987	9	in	in	IN
6912	3987	10	making	make	VBG
6912	3987	11	soup	soup	NN
6912	3987	12	stock	stock	NN
6912	3987	13	?	?	.
6912	3988	1	What	what	WDT
6912	3988	2	use	use	NN
6912	3988	3	can	can	MD
6912	3988	4	be	be	VB
6912	3988	5	made	make	VBN
6912	3988	6	of	of	IN
6912	3988	7	the	the	DT
6912	3988	8	fat	fat	NN
6912	3988	9	after	after	IN
6912	3988	10	removing	remove	VBG
6912	3988	11	it	-PRON-	PRP
6912	3988	12	from	from	IN
6912	3988	13	the	the	DT
6912	3988	14	stock	stock	NN
6912	3988	15	?	?	.
6912	3989	1	Remove	remove	VB
6912	3989	2	the	the	DT
6912	3989	3	fat	fat	NN
6912	3989	4	from	from	IN
6912	3989	5	the	the	DT
6912	3989	6	stock	stock	NN
6912	3989	7	.	.	.
6912	3990	1	Stir	stir	VB
6912	3990	2	the	the	DT
6912	3990	3	stock	stock	NN
6912	3990	4	with	with	IN
6912	3990	5	a	a	DT
6912	3990	6	spoon	spoon	NN
6912	3990	7	.	.	.
6912	3991	1	How	how	WRB
6912	3991	2	do	do	VBP
6912	3991	3	you	-PRON-	PRP
6912	3991	4	account	account	VB
6912	3991	5	for	for	IN
6912	3991	6	its	-PRON-	PRP$
6912	3991	7	jellylike	jellylike	NNP
6912	3991	8	consistency	consistency	NN
6912	3991	9	?	?	.
6912	3992	1	From	from	IN
6912	3992	2	what	what	WDT
6912	3992	3	material	material	NN
6912	3992	4	has	have	VBZ
6912	3992	5	the	the	DT
6912	3992	6	gelatine	gelatine	NN
6912	3992	7	been	be	VBN
6912	3992	8	formed	form	VBN
6912	3992	9	?	?	.
6912	3993	1	What	what	WDT
6912	3993	2	solid	solid	JJ
6912	3993	3	material	material	NN
6912	3993	4	is	be	VBZ
6912	3993	5	found	find	VBN
6912	3993	6	in	in	IN
6912	3993	7	the	the	DT
6912	3993	8	stock	stock	NN
6912	3993	9	?	?	.
6912	3994	1	Should	Should	MD
6912	3994	2	this	this	DT
6912	3994	3	be	be	VB
6912	3994	4	strained	strain	VBN
6912	3994	5	out	out	RP
6912	3994	6	when	when	WRB
6912	3994	7	the	the	DT
6912	3994	8	stock	stock	NN
6912	3994	9	is	be	VBZ
6912	3994	10	used	use	VBN
6912	3994	11	for	for	IN
6912	3994	12	soup	soup	NN
6912	3994	13	?	?	.
6912	3995	1	Explain	explain	VB
6912	3995	2	your	-PRON-	PRP$
6912	3995	3	answer	answer	NN
6912	3995	4	(	(	-LRB-
6912	3995	5	see	see	VB
6912	3995	6	Experiment	Experiment	NNP
6912	3995	7	54	54	CD
6912	3995	8	)	)	-RRB-
6912	3995	9	.	.	.
6912	3996	1	VEGETABLE	VEGETABLE	NNP
6912	3996	2	SOUP	SOUP	NNP
6912	3996	3	2	2	CD
6912	3996	4	quarts	quart	NNS
6912	3996	5	beef	beef	NN
6912	3996	6	stock	stock	NN
6912	3996	7	2	2	CD
6912	3996	8	tablespoonfuls	tablespoonful	NNS
6912	3996	9	fat	fat	JJ
6912	3996	10	1	1	CD
6912	3996	11	onion	onion	NN
6912	3996	12	,	,	,
6912	3996	13	sliced	slice	VBD
6912	3996	14	1	1	CD
6912	3996	15	carrot	carrot	NNP
6912	3996	16	1	1	CD
6912	3996	17	turnip	turnip	NN
6912	3996	18	1/2	1/2	CD
6912	3996	19	stalk	stalk	NN
6912	3996	20	celery	celery	NN
6912	3996	21	or	or	CC
6912	3996	22	dried	dry	VBN
6912	3996	23	celery	celery	NN
6912	3996	24	leaves	leave	NNS
6912	3996	25	Heat	Heat	NNP
6912	3996	26	the	the	DT
6912	3996	27	fat	fat	NN
6912	3996	28	and	and	CC
6912	3996	29	sliced	sliced	JJ
6912	3996	30	onion	onion	NN
6912	3996	31	.	.	.
6912	3997	1	Cook	cook	VB
6912	3997	2	until	until	IN
6912	3997	3	the	the	DT
6912	3997	4	onion	onion	NN
6912	3997	5	is	be	VBZ
6912	3997	6	browned	brown	VBN
6912	3997	7	;	;	:
6912	3997	8	add	add	VB
6912	3997	9	a	a	DT
6912	3997	10	small	small	JJ
6912	3997	11	quantity	quantity	NN
6912	3997	12	of	of	IN
6912	3997	13	water	water	NN
6912	3997	14	.	.	.
6912	3998	1	Cut	cut	VB
6912	3998	2	the	the	DT
6912	3998	3	vegetables	vegetable	NNS
6912	3998	4	into	into	IN
6912	3998	5	dice	dice	NNS
6912	3998	6	,	,	,
6912	3998	7	add	add	VB
6912	3998	8	them	-PRON-	PRP
6912	3998	9	to	to	IN
6912	3998	10	the	the	DT
6912	3998	11	water	water	NN
6912	3998	12	containing	contain	VBG
6912	3998	13	browned	brown	VBN
6912	3998	14	onion	onion	NN
6912	3998	15	and	and	CC
6912	3998	16	cook	cook	NN
6912	3998	17	until	until	IN
6912	3998	18	the	the	DT
6912	3998	19	vegetables	vegetable	NNS
6912	3998	20	are	be	VBP
6912	3998	21	tender	tender	JJ
6912	3998	22	.	.	.
6912	3999	1	Add	add	VB
6912	3999	2	the	the	DT
6912	3999	3	beef	beef	NN
6912	3999	4	stock	stock	NN
6912	3999	5	to	to	IN
6912	3999	6	the	the	DT
6912	3999	7	vegetables	vegetable	NNS
6912	3999	8	and	and	CC
6912	3999	9	vegetable	vegetable	JJ
6912	3999	10	stock	stock	NN
6912	3999	11	;	;	:
6912	3999	12	heat	heat	NN
6912	3999	13	;	;	:
6912	3999	14	evaporate	evaporate	VB
6912	3999	15	,	,	,
6912	3999	16	if	if	IN
6912	3999	17	necessary	necessary	JJ
6912	3999	18	,	,	,
6912	3999	19	and	and	CC
6912	3999	20	then	then	RB
6912	3999	21	serve	serve	VB
6912	3999	22	.	.	.
6912	4000	1	The	the	DT
6912	4000	2	vegetables	vegetable	NNS
6912	4000	3	may	may	MD
6912	4000	4	be	be	VB
6912	4000	5	strained	strain	VBN
6912	4000	6	from	from	IN
6912	4000	7	the	the	DT
6912	4000	8	soup	soup	NN
6912	4000	9	,	,	,
6912	4000	10	and	and	CC
6912	4000	11	cooked	cooked	JJ
6912	4000	12	rice	rice	NN
6912	4000	13	,	,	,
6912	4000	14	macaroni	macaroni	NNP
6912	4000	15	,	,	,
6912	4000	16	or	or	CC
6912	4000	17	barley	barley	NN
6912	4000	18	added	add	VBD
6912	4000	19	;	;	:
6912	4000	20	or	or	CC
6912	4000	21	the	the	DT
6912	4000	22	rice	rice	NN
6912	4000	23	,	,	,
6912	4000	24	macaroni	macaroni	NNP
6912	4000	25	,	,	,
6912	4000	26	or	or	CC
6912	4000	27	barley	barley	NN
6912	4000	28	may	may	MD
6912	4000	29	be	be	VB
6912	4000	30	cooked	cook	VBN
6912	4000	31	with	with	IN
6912	4000	32	the	the	DT
6912	4000	33	vegetables	vegetable	NNS
6912	4000	34	.	.	.
6912	4001	1	Pearl	Pearl	NNP
6912	4001	2	barley	barley	NN
6912	4001	3	should	should	MD
6912	4001	4	be	be	VB
6912	4001	5	soaked	soak	VBN
6912	4001	6	in	in	IN
6912	4001	7	water	water	NN
6912	4001	8	before	before	IN
6912	4001	9	being	be	VBG
6912	4001	10	cooked	cook	VBN
6912	4001	11	in	in	IN
6912	4001	12	the	the	DT
6912	4001	13	stock	stock	NN
6912	4001	14	.	.	.
6912	4002	1	Other	other	JJ
6912	4002	2	vegetables	vegetable	NNS
6912	4002	3	may	may	MD
6912	4002	4	be	be	VB
6912	4002	5	used	use	VBN
6912	4002	6	for	for	IN
6912	4002	7	soup	soup	NN
6912	4002	8	-	-	HYPH
6912	4002	9	making	making	NN
6912	4002	10	,	,	,
6912	4002	11	as	as	IN
6912	4002	12	tomatoes	tomato	NNS
6912	4002	13	,	,	,
6912	4002	14	green	green	JJ
6912	4002	15	peas	pea	NNS
6912	4002	16	,	,	,
6912	4002	17	asparagus	asparagus	NN
6912	4002	18	,	,	,
6912	4002	19	and	and	CC
6912	4002	20	cauliflower	cauliflower	NN
6912	4002	21	.	.	.
6912	4003	1	Indeed	indeed	RB
6912	4003	2	,	,	,
6912	4003	3	ingenuity	ingenuity	NN
6912	4003	4	in	in	IN
6912	4003	5	combining	combine	VBG
6912	4003	6	flavors	flavor	NNS
6912	4003	7	and	and	CC
6912	4003	8	utilizing	utilize	VBG
6912	4003	9	"	"	``
6912	4003	10	left	left	JJ
6912	4003	11	overs	over	NNS
6912	4003	12	"	"	''
6912	4003	13	should	should	MD
6912	4003	14	form	form	VB
6912	4003	15	no	no	DT
6912	4003	16	small	small	JJ
6912	4003	17	part	part	NN
6912	4003	18	of	of	IN
6912	4003	19	soup	soup	NN
6912	4003	20	-	-	HYPH
6912	4003	21	making	making	NN
6912	4003	22	.	.	.
6912	4004	1	EXAMINATION	examination	NN
6912	4004	2	OF	of	IN
6912	4004	3	MEAT	meat	NN
6912	4004	4	LEFT	left	JJ
6912	4004	5	FROM	from	IN
6912	4004	6	SOUP	SOUP	NNP
6912	4004	7	-	-	HYPH
6912	4004	8	MAKING.--Which	MAKING.--Which	NNP
6912	4004	9	contains	contain	VBZ
6912	4004	10	the	the	DT
6912	4004	11	more	more	JJR
6912	4004	12	nutriment,--beef	nutriment,--beef	NNP
6912	4004	13	stock	stock	NN
6912	4004	14	or	or	CC
6912	4004	15	the	the	DT
6912	4004	16	meat	meat	NN
6912	4004	17	from	from	IN
6912	4004	18	which	which	WDT
6912	4004	19	the	the	DT
6912	4004	20	stock	stock	NN
6912	4004	21	was	be	VBD
6912	4004	22	prepared	prepare	VBN
6912	4004	23	?	?	.
6912	4005	1	What	what	WDT
6912	4005	2	valuable	valuable	JJ
6912	4005	3	protein	protein	NN
6912	4005	4	material	material	NN
6912	4005	5	does	do	VBZ
6912	4005	6	the	the	DT
6912	4005	7	solid	solid	JJ
6912	4005	8	meat	meat	NN
6912	4005	9	contain	contain	NN
6912	4005	10	(	(	-LRB-
6912	4005	11	see	see	VB
6912	4005	12	_	_	NNP
6912	4005	13	Protein	Protein	NNP
6912	4005	14	in	in	IN
6912	4005	15	Meat	Meat	NNP
6912	4005	16	_	_	NNP
6912	4005	17	)	)	-RRB-
6912	4005	18	?	?	.
6912	4006	1	Taste	taste	VB
6912	4006	2	a	a	DT
6912	4006	3	bit	bit	NN
6912	4006	4	of	of	IN
6912	4006	5	the	the	DT
6912	4006	6	meat	meat	NN
6912	4006	7	.	.	.
6912	4007	1	What	what	WP
6912	4007	2	does	do	VBZ
6912	4007	3	it	-PRON-	PRP
6912	4007	4	lack	lack	VB
6912	4007	5	?	?	.
6912	4008	1	In	in	IN
6912	4008	2	what	what	WP
6912	4008	3	does	do	VBZ
6912	4008	4	the	the	DT
6912	4008	5	flavoring	flavoring	NN
6912	4008	6	of	of	IN
6912	4008	7	this	this	DT
6912	4008	8	meat	meat	NN
6912	4008	9	exist	exist	VBP
6912	4008	10	?	?	.
6912	4009	1	What	what	WP
6912	4009	2	can	can	MD
6912	4009	3	be	be	VB
6912	4009	4	added	add	VBN
6912	4009	5	to	to	IN
6912	4009	6	this	this	DT
6912	4009	7	"	"	``
6912	4009	8	left	leave	VBD
6912	4009	9	over	over	IN
6912	4009	10	"	"	``
6912	4009	11	meat	meat	NN
6912	4009	12	as	as	IN
6912	4009	13	a	a	DT
6912	4009	14	substitute	substitute	NN
6912	4009	15	for	for	IN
6912	4009	16	its	-PRON-	PRP$
6912	4009	17	flavor	flavor	NN
6912	4009	18	?	?	.
6912	4010	1	In	in	IN
6912	4010	2	the	the	DT
6912	4010	3	recipe	recipe	NN
6912	4010	4	for	for	IN
6912	4010	5	Baked	Baked	NNP
6912	4010	6	Hash	Hash	NNP
6912	4010	7	(	(	-LRB-
6912	4010	8	below	below	RB
6912	4010	9	)	)	-RRB-
6912	4010	10	,	,	,
6912	4010	11	what	what	WP
6912	4010	12	supplies	supply	VBZ
6912	4010	13	flavor	flavor	NN
6912	4010	14	to	to	IN
6912	4010	15	the	the	DT
6912	4010	16	meat	meat	NN
6912	4010	17	?	?	.
6912	4011	1	BAKED	BAKED	NNP
6912	4011	2	HASH	HASH	NNP
6912	4011	3	l	l	NN
6912	4011	4	1/2	1/2	CD
6912	4011	5	cupfuls	cupful	NNS
6912	4011	6	chopped	chop	VBD
6912	4011	7	meat	meat	NN
6912	4011	8	and	and	CC
6912	4011	9	fat	fat	NN
6912	4011	10	1/3	1/3	CD
6912	4011	11	cupful	cupful	NN
6912	4011	12	(	(	-LRB-
6912	4011	13	or	or	CC
6912	4011	14	more	more	JJR
6912	4011	15	)	)	-RRB-
6912	4011	16	boiling	boil	VBG
6912	4011	17	water	water	NN
6912	4011	18	1	1	CD
6912	4011	19	1/2	1/2	CD
6912	4011	20	cupfuls	cupful	NNS
6912	4011	21	mashed	mash	VBD
6912	4011	22	potatoes	potato	NNS
6912	4011	23	or	or	CC
6912	4011	24	stock	stock	NN
6912	4011	25	Salt	Salt	NNP
6912	4011	26	and	and	CC
6912	4011	27	pepper	pepper	NN
6912	4011	28	1	1	CD
6912	4011	29	cupful	cupful	JJ
6912	4011	30	cracker	cracker	NN
6912	4011	31	crumbs	crumb	VBZ
6912	4011	32	,	,	,
6912	4011	33	_	_	NNP
6912	4011	34	or	or	CC
6912	4011	35	_	_	NNP
6912	4011	36	2	2	CD
6912	4011	37	cupfuls	cupful	VBZ
6912	4011	38	soft	soft	JJ
6912	4011	39	bread	bread	NN
6912	4011	40	crumbs	crumb	VBZ
6912	4011	41	1	1	CD
6912	4011	42	teaspoonful	teaspoonful	JJ
6912	4011	43	scraped	scrape	VBN
6912	4011	44	onion	onion	NN
6912	4011	45	Chopped	Chopped	NNP
6912	4011	46	parsley	parsley	NN
6912	4011	47	2	2	CD
6912	4011	48	tablespoonfuls	tablespoonful	NNS
6912	4011	49	butter	butter	NN
6912	4011	50	or	or	CC
6912	4011	51	substitute	substitute	NN
6912	4011	52	Mix	mix	VB
6912	4011	53	all	all	PDT
6912	4011	54	the	the	DT
6912	4011	55	ingredients	ingredient	NNS
6912	4011	56	,	,	,
6912	4011	57	except	except	IN
6912	4011	58	the	the	DT
6912	4011	59	fat	fat	NN
6912	4011	60	and	and	CC
6912	4011	61	crumbs	crumb	NNS
6912	4011	62	.	.	.
6912	4012	1	Add	add	VB
6912	4012	2	enough	enough	JJ
6912	4012	3	water	water	NN
6912	4012	4	or	or	CC
6912	4012	5	stock	stock	NN
6912	4012	6	to	to	TO
6912	4012	7	moisten	moisten	VB
6912	4012	8	all	all	DT
6912	4012	9	ingredients	ingredient	NNS
6912	4012	10	.	.	.
6912	4013	1	Place	place	VB
6912	4013	2	the	the	DT
6912	4013	3	mixture	mixture	NN
6912	4013	4	in	in	IN
6912	4013	5	a	a	DT
6912	4013	6	buttered	butter	VBN
6912	4013	7	baking-	baking-	NN
6912	4013	8	dish	dish	NN
6912	4013	9	.	.	.
6912	4014	1	Mix	mix	VB
6912	4014	2	the	the	DT
6912	4014	3	fat	fat	NN
6912	4014	4	with	with	IN
6912	4014	5	the	the	DT
6912	4014	6	bread	bread	NN
6912	4014	7	or	or	CC
6912	4014	8	cracker	cracker	NN
6912	4014	9	crumbs	crumb	NNS
6912	4014	10	.	.	.
6912	4015	1	Cover	cover	VB
6912	4015	2	the	the	DT
6912	4015	3	hash	hash	NN
6912	4015	4	mixture	mixture	NN
6912	4015	5	with	with	IN
6912	4015	6	the	the	DT
6912	4015	7	crumbs	crumb	NNS
6912	4015	8	,	,	,
6912	4015	9	and	and	CC
6912	4015	10	bake	bake	VB
6912	4015	11	slowly	slowly	RB
6912	4015	12	until	until	IN
6912	4015	13	the	the	DT
6912	4015	14	meat	meat	NN
6912	4015	15	is	be	VBZ
6912	4015	16	thoroughly	thoroughly	RB
6912	4015	17	heated	heat	VBN
6912	4015	18	and	and	CC
6912	4015	19	the	the	DT
6912	4015	20	crumbs	crumb	NNS
6912	4015	21	browned	brown	VBN
6912	4015	22	.	.	.
6912	4016	1	Serve	serve	VB
6912	4016	2	at	at	IN
6912	4016	3	once	once	RB
6912	4016	4	.	.	.
6912	4017	1	LESSON	LESSON	NNP
6912	4017	2	LXIV	LXIV	NNP
6912	4017	3	BEEF	BEEF	NNS
6912	4017	4	:	:	:
6912	4017	5	METHODS	METHODS	NNP
6912	4017	6	OF	of	IN
6912	4017	7	COOKING	cooking	NN
6912	4017	8	TOUGH	tough	NN
6912	4017	9	CUTS	CUTS	NNP
6912	4017	10	(	(	-LRB-
6912	4017	11	C	C	NNP
6912	4017	12	)	)	-RRB-
6912	4017	13	ROLLED	roll	VBN
6912	4017	14	BEEFSTEAK	BEEFSTEAK	NNP
6912	4017	15	1	1	CD
6912	4017	16	pound	pound	NN
6912	4017	17	round	round	NN
6912	4017	18	steak	steak	NNP
6912	4017	19	1	1	CD
6912	4017	20	cupful	cupful	JJ
6912	4017	21	soft	soft	JJ
6912	4017	22	bread	bread	NN
6912	4017	23	crumbs	crumb	VBZ
6912	4017	24	1/8	1/8	CD
6912	4017	25	teaspoonful	teaspoonful	JJ
6912	4017	26	ground	ground	NN
6912	4017	27	cloves	clove	NNS
6912	4017	28	Pepper	pepper	NN
6912	4017	29	1/2	1/2	CD
6912	4017	30	teaspoonful	teaspoonful	JJ
6912	4017	31	salt	salt	NN
6912	4017	32	1	1	CD
6912	4017	33	small	small	JJ
6912	4017	34	onion	onion	NN
6912	4017	35	,	,	,
6912	4017	36	chopped	chop	VBD
6912	4017	37	Hot	hot	JJ
6912	4017	38	water	water	NN
6912	4017	39	or	or	CC
6912	4017	40	milk	milk	NN
6912	4017	41	,	,	,
6912	4017	42	salt	salt	NN
6912	4017	43	,	,	,
6912	4017	44	pepper	pepper	NN
6912	4017	45	,	,	,
6912	4017	46	flour	flour	NN
6912	4017	47	and	and	CC
6912	4017	48	fat	fat	NN
6912	4017	49	[	[	-LRB-
6912	4017	50	Illustration	illustration	NN
6912	4017	51	:	:	:
6912	4017	52	FIGURE	figure	VB
6912	4017	53	57.--RUMP	57.--rump	CD
6912	4017	54	.	.	.
6912	4017	55	]	]	-RRB-
6912	4018	1	Cut	cut	VB
6912	4018	2	round	round	JJ
6912	4018	3	steak	steak	NN
6912	4018	4	of	of	IN
6912	4018	5	1/2	1/2	CD
6912	4018	6	inch	inch	NN
6912	4018	7	thickness	thickness	NN
6912	4018	8	into	into	IN
6912	4018	9	pieces	piece	NNS
6912	4018	10	3	3	CD
6912	4018	11	by	by	IN
6912	4018	12	4	4	CD
6912	4018	13	inches	inch	NNS
6912	4018	14	.	.	.
6912	4019	1	Make	make	VB
6912	4019	2	a	a	DT
6912	4019	3	stuffing	stuffing	NN
6912	4019	4	of	of	IN
6912	4019	5	the	the	DT
6912	4019	6	bread	bread	NN
6912	4019	7	crumbs	crumb	VBZ
6912	4019	8	,	,	,
6912	4019	9	chopped	chop	VBN
6912	4019	10	onions	onion	NNS
6912	4019	11	,	,	,
6912	4019	12	cloves	clove	NNS
6912	4019	13	,	,	,
6912	4019	14	salt	salt	NN
6912	4019	15	,	,	,
6912	4019	16	pepper	pepper	NN
6912	4019	17	,	,	,
6912	4019	18	with	with	IN
6912	4019	19	enough	enough	JJ
6912	4019	20	hot	hot	JJ
6912	4019	21	water	water	NN
6912	4019	22	or	or	CC
6912	4019	23	milk	milk	NN
6912	4019	24	to	to	TO
6912	4019	25	moisten	moisten	VB
6912	4019	26	.	.	.
6912	4020	1	Spread	spread	VB
6912	4020	2	the	the	DT
6912	4020	3	stuffing	stuffing	NN
6912	4020	4	over	over	IN
6912	4020	5	the	the	DT
6912	4020	6	pieces	piece	NNS
6912	4020	7	of	of	IN
6912	4020	8	steak	steak	NN
6912	4020	9	,	,	,
6912	4020	10	roll	roll	VB
6912	4020	11	up	up	RP
6912	4020	12	each	each	DT
6912	4020	13	piece	piece	NN
6912	4020	14	and	and	CC
6912	4020	15	tie	tie	VB
6912	4020	16	it	-PRON-	PRP
6912	4020	17	with	with	IN
6912	4020	18	a	a	DT
6912	4020	19	piece	piece	NN
6912	4020	20	of	of	IN
6912	4020	21	string	string	NN
6912	4020	22	,	,	,
6912	4020	23	or	or	CC
6912	4020	24	skewer	skewer	VB
6912	4020	25	it	-PRON-	PRP
6912	4020	26	with	with	IN
6912	4020	27	toothpicks	toothpick	NNS
6912	4020	28	.	.	.
6912	4021	1	Dredge	Dredge	NNP
6912	4021	2	generously	generously	RB
6912	4021	3	with	with	IN
6912	4021	4	flour	flour	NN
6912	4021	5	and	and	CC
6912	4021	6	add	add	VB
6912	4021	7	salt	salt	NN
6912	4021	8	and	and	CC
6912	4021	9	pepper	pepper	NN
6912	4021	10	.	.	.
6912	4022	1	Brown	Brown	NNP
6912	4022	2	in	in	IN
6912	4022	3	beef	beef	NN
6912	4022	4	drippings	dripping	NNS
6912	4022	5	or	or	CC
6912	4022	6	other	other	JJ
6912	4022	7	fat	fat	NN
6912	4022	8	,	,	,
6912	4022	9	cover	cover	VBP
6912	4022	10	with	with	IN
6912	4022	11	boiling	boiling	NN
6912	4022	12	water	water	NN
6912	4022	13	,	,	,
6912	4022	14	and	and	CC
6912	4022	15	simmer	simmer	NN
6912	4022	16	for	for	IN
6912	4022	17	1	1	CD
6912	4022	18	1/2	1/2	CD
6912	4022	19	hours	hour	NNS
6912	4022	20	or	or	CC
6912	4022	21	until	until	IN
6912	4022	22	tender	tender	NN
6912	4022	23	.	.	.
6912	4023	1	Remove	remove	VB
6912	4023	2	the	the	DT
6912	4023	3	strings	string	NNS
6912	4023	4	or	or	CC
6912	4023	5	toothpicks	toothpick	NNS
6912	4023	6	,	,	,
6912	4023	7	and	and	CC
6912	4023	8	serve	serve	VB
6912	4023	9	the	the	DT
6912	4023	10	meat	meat	NN
6912	4023	11	with	with	IN
6912	4023	12	the	the	DT
6912	4023	13	sauce	sauce	NN
6912	4023	14	in	in	IN
6912	4023	15	which	which	WDT
6912	4023	16	it	-PRON-	PRP
6912	4023	17	was	be	VBD
6912	4023	18	cooked	cook	VBN
6912	4023	19	.	.	.
6912	4024	1	If	if	IN
6912	4024	2	the	the	DT
6912	4024	3	meat	meat	NN
6912	4024	4	has	have	VBZ
6912	4024	5	not	not	RB
6912	4024	6	been	be	VBN
6912	4024	7	cut	cut	VBN
6912	4024	8	thin	thin	JJ
6912	4024	9	enough	enough	RB
6912	4024	10	,	,	,
6912	4024	11	it	-PRON-	PRP
6912	4024	12	may	may	MD
6912	4024	13	be	be	VB
6912	4024	14	pounded	pound	VBN
6912	4024	15	with	with	IN
6912	4024	16	a	a	DT
6912	4024	17	wooden	wooden	JJ
6912	4024	18	potato	potato	NN
6912	4024	19	masher	masher	NN
6912	4024	20	or	or	CC
6912	4024	21	mallet	mallet	NN
6912	4024	22	to	to	TO
6912	4024	23	make	make	VB
6912	4024	24	it	-PRON-	PRP
6912	4024	25	sufficiently	sufficiently	RB
6912	4024	26	thin	thin	JJ
6912	4024	27	.	.	.
6912	4025	1	BEEF	beef	JJ
6912	4025	2	STEW	STEW	NNS
6912	4025	3	2	2	CD
6912	4025	4	pounds	pound	NNS
6912	4025	5	beef	beef	NN
6912	4025	6	1/4	1/4	CD
6912	4025	7	cupful	cupful	JJ
6912	4025	8	flour	flour	NN
6912	4025	9	2	2	CD
6912	4025	10	teaspoonfuls	teaspoonful	NNS
6912	4025	11	salt	salt	NN
6912	4025	12	1/8	1/8	CD
6912	4025	13	teaspoonful	teaspoonful	JJ
6912	4025	14	pepper	pepper	NN
6912	4025	15	1	1	CD
6912	4025	16	onion	onion	NN
6912	4025	17	cut	cut	NN
6912	4025	18	into	into	IN
6912	4025	19	slices	slice	NNS
6912	4025	20	1	1	CD
6912	4025	21	quart	quart	NN
6912	4025	22	hot	hot	JJ
6912	4025	23	water	water	NN
6912	4025	24	2	2	CD
6912	4025	25	carrots	carrot	NNS
6912	4025	26	,	,	,
6912	4025	27	cut	cut	VBN
6912	4025	28	in	in	IN
6912	4025	29	dice	dice	NN
6912	4025	30	1	1	CD
6912	4025	31	turnip	turnip	NN
6912	4025	32	,	,	,
6912	4025	33	cut	cut	VBN
6912	4025	34	in	in	IN
6912	4025	35	dice	dice	NN
6912	4025	36	4	4	CD
6912	4025	37	potatoes	potato	NNS
6912	4025	38	,	,	,
6912	4025	39	cut	cut	VBN
6912	4025	40	in	in	IN
6912	4025	41	dice	dice	NN
6912	4025	42	1	1	CD
6912	4025	43	tablespoonful	tablespoonful	JJ
6912	4025	44	kitchen	kitchen	NN
6912	4025	45	bouquet	bouquet	NN
6912	4025	46	Remove	remove	VB
6912	4025	47	the	the	DT
6912	4025	48	fat	fat	NN
6912	4025	49	from	from	IN
6912	4025	50	the	the	DT
6912	4025	51	meat	meat	NN
6912	4025	52	to	to	TO
6912	4025	53	be	be	VB
6912	4025	54	stewed	stew	VBN
6912	4025	55	;	;	:
6912	4025	56	cut	cut	VB
6912	4025	57	the	the	DT
6912	4025	58	meat	meat	NN
6912	4025	59	into	into	IN
6912	4025	60	1-inch	1-inch	CD
6912	4025	61	pieces	piece	NNS
6912	4025	62	.	.	.
6912	4026	1	Dredge	dredge	VB
6912	4026	2	the	the	DT
6912	4026	3	meat	meat	NN
6912	4026	4	with	with	IN
6912	4026	5	the	the	DT
6912	4026	6	flour	flour	NN
6912	4026	7	;	;	:
6912	4026	8	add	add	VB
6912	4026	9	the	the	DT
6912	4026	10	salt	salt	NN
6912	4026	11	and	and	CC
6912	4026	12	pepper	pepper	NN
6912	4026	13	.	.	.
6912	4027	1	Try	try	VB
6912	4027	2	out	out	RP
6912	4027	3	the	the	DT
6912	4027	4	fat	fat	NN
6912	4027	5	in	in	IN
6912	4027	6	a	a	DT
6912	4027	7	frying	frying	JJ
6912	4027	8	pan	pan	NN
6912	4027	9	;	;	:
6912	4027	10	remove	remove	VB
6912	4027	11	the	the	DT
6912	4027	12	scraps	scrap	NNS
6912	4027	13	.	.	.
6912	4028	1	Brown	brown	VB
6912	4028	2	the	the	DT
6912	4028	3	onion	onion	NN
6912	4028	4	and	and	CC
6912	4028	5	then	then	RB
6912	4028	6	the	the	DT
6912	4028	7	meat	meat	NN
6912	4028	8	in	in	IN
6912	4028	9	the	the	DT
6912	4028	10	hot	hot	JJ
6912	4028	11	fat	fat	NN
6912	4028	12	.	.	.
6912	4029	1	Add	add	VB
6912	4029	2	the	the	DT
6912	4029	3	hot	hot	JJ
6912	4029	4	water	water	NN
6912	4029	5	and	and	CC
6912	4029	6	pieces	piece	NNS
6912	4029	7	of	of	IN
6912	4029	8	bone	bone	NN
6912	4029	9	and	and	CC
6912	4029	10	cook	cook	NN
6912	4029	11	in	in	IN
6912	4029	12	the	the	DT
6912	4029	13	frying	fry	VBG
6912	4029	14	pan	pan	NN
6912	4029	15	for	for	IN
6912	4029	16	2	2	CD
6912	4029	17	hours	hour	NNS
6912	4029	18	at	at	IN
6912	4029	19	a	a	DT
6912	4029	20	low	low	JJ
6912	4029	21	temperature	temperature	NN
6912	4029	22	;	;	:
6912	4029	23	or	or	CC
6912	4029	24	turn	turn	VB
6912	4029	25	into	into	IN
6912	4029	26	a	a	DT
6912	4029	27	double	double	JJ
6912	4029	28	boiler	boiler	NN
6912	4029	29	and	and	CC
6912	4029	30	cook	cook	NN
6912	4029	31	for	for	IN
6912	4029	32	the	the	DT
6912	4029	33	same	same	JJ
6912	4029	34	length	length	NN
6912	4029	35	of	of	IN
6912	4029	36	time	time	NN
6912	4029	37	.	.	.
6912	4030	1	Add	add	VB
6912	4030	2	vegetables	vegetable	NNS
6912	4030	3	,	,	,
6912	4030	4	except	except	IN
6912	4030	5	potatoes	potato	NNS
6912	4030	6	,	,	,
6912	4030	7	and	and	CC
6912	4030	8	cook	cook	NN
6912	4030	9	for	for	IN
6912	4030	10	I	-PRON-	PRP
6912	4030	11	hour	hour	NN
6912	4030	12	longer	long	RBR
6912	4030	13	;	;	:
6912	4030	14	add	add	VB
6912	4030	15	the	the	DT
6912	4030	16	potatoes	potato	NNS
6912	4030	17	1/2	1/2	CD
6912	4030	18	hour	hour	NN
6912	4030	19	before	before	IN
6912	4030	20	the	the	DT
6912	4030	21	stew	stew	NN
6912	4030	22	is	be	VBZ
6912	4030	23	done	do	VBN
6912	4030	24	.	.	.
6912	4031	1	If	if	IN
6912	4031	2	desired	desire	VBN
6912	4031	3	,	,	,
6912	4031	4	more	more	JJR
6912	4031	5	flour,--mixed	flour,--mixe	VBN
6912	4031	6	with	with	IN
6912	4031	7	enough	enough	JJ
6912	4031	8	cold	cold	JJ
6912	4031	9	water	water	NN
6912	4031	10	to	to	TO
6912	4031	11	pour	pour	VB
6912	4031	12	easily,--may	easily,--may	NNP
6912	4031	13	be	be	VB
6912	4031	14	added	add	VBN
6912	4031	15	when	when	WRB
6912	4031	16	the	the	DT
6912	4031	17	potatoes	potato	NNS
6912	4031	18	are	be	VBP
6912	4031	19	added	add	VBN
6912	4031	20	.	.	.
6912	4032	1	Remove	remove	VB
6912	4032	2	the	the	DT
6912	4032	3	bone	bone	NN
6912	4032	4	,	,	,
6912	4032	5	add	add	VB
6912	4032	6	kitchen	kitchen	NN
6912	4032	7	bouquet	bouquet	NN
6912	4032	8	,	,	,
6912	4032	9	and	and	CC
6912	4032	10	serve	serve	VB
6912	4032	11	.	.	.
6912	4033	1	THICKENING	thicken	VBG
6912	4033	2	THE	the	DT
6912	4033	3	SAUCE	SAUCE	VBN
6912	4033	4	OF	of	IN
6912	4033	5	MEAT	meat	NN
6912	4033	6	COOKED	cook	VBN
6912	4033	7	IN	in	IN
6912	4033	8	WATER.--When	water.--when	FW
6912	4033	9	meat	meat	NN
6912	4033	10	is	be	VBZ
6912	4033	11	dipped	dip	VBN
6912	4033	12	in	in	IN
6912	4033	13	flour	flour	NN
6912	4033	14	,	,	,
6912	4033	15	then	then	RB
6912	4033	16	browned	brown	VBN
6912	4033	17	in	in	IN
6912	4033	18	fat	fat	NN
6912	4033	19	,	,	,
6912	4033	20	and	and	CC
6912	4033	21	finally	finally	RB
6912	4033	22	cooked	cook	VBN
6912	4033	23	in	in	IN
6912	4033	24	water	water	NN
6912	4033	25	,	,	,
6912	4033	26	the	the	DT
6912	4033	27	flour	flour	NN
6912	4033	28	thickens	thicken	VBZ
6912	4033	29	the	the	DT
6912	4033	30	water	water	NN
6912	4033	31	and	and	CC
6912	4033	32	forms	form	VBZ
6912	4033	33	a	a	DT
6912	4033	34	sauce	sauce	NN
6912	4033	35	around	around	IN
6912	4033	36	the	the	DT
6912	4033	37	meat	meat	NN
6912	4033	38	.	.	.
6912	4034	1	Usually	usually	RB
6912	4034	2	,	,	,
6912	4034	3	however	however	RB
6912	4034	4	,	,	,
6912	4034	5	more	more	JJR
6912	4034	6	flour	flour	NN
6912	4034	7	needs	need	VBZ
6912	4034	8	to	to	TO
6912	4034	9	be	be	VB
6912	4034	10	added	add	VBN
6912	4034	11	to	to	IN
6912	4034	12	the	the	DT
6912	4034	13	sauce	sauce	NN
6912	4034	14	to	to	TO
6912	4034	15	make	make	VB
6912	4034	16	it	-PRON-	PRP
6912	4034	17	sufficiently	sufficiently	RB
6912	4034	18	thick	thick	JJ
6912	4034	19	.	.	.
6912	4035	1	Sometimes	sometimes	RB
6912	4035	2	directions	direction	NNS
6912	4035	3	for	for	IN
6912	4035	4	adding	add	VBG
6912	4035	5	a	a	DT
6912	4035	6	flour	flour	NN
6912	4035	7	-	-	HYPH
6912	4035	8	and	and	CC
6912	4035	9	-	-	HYPH
6912	4035	10	water	water	NN
6912	4035	11	paste	paste	NN
6912	4035	12	to	to	IN
6912	4035	13	the	the	DT
6912	4035	14	hot	hot	JJ
6912	4035	15	meat	meat	NN
6912	4035	16	stock	stock	NN
6912	4035	17	are	be	VBP
6912	4035	18	given	give	VBN
6912	4035	19	,	,	,
6912	4035	20	but	but	CC
6912	4035	21	unless	unless	IN
6912	4035	22	the	the	DT
6912	4035	23	flour	flour	NN
6912	4035	24	-	-	HYPH
6912	4035	25	and	and	CC
6912	4035	26	-	-	HYPH
6912	4035	27	water	water	NN
6912	4035	28	paste	paste	NN
6912	4035	29	is	be	VBZ
6912	4035	30	cooked	cook	VBN
6912	4035	31	for	for	IN
6912	4035	32	some	some	DT
6912	4035	33	time	time	NN
6912	4035	34	(	(	-LRB-
6912	4035	35	boiled	boil	VBN
6912	4035	36	for	for	IN
6912	4035	37	5	5	CD
6912	4035	38	minutes	minute	NNS
6912	4035	39	at	at	IN
6912	4035	40	least	least	JJS
6912	4035	41	)	)	-RRB-
6912	4035	42	the	the	DT
6912	4035	43	sauce	sauce	NN
6912	4035	44	does	do	VBZ
6912	4035	45	not	not	RB
6912	4035	46	have	have	VB
6912	4035	47	a	a	DT
6912	4035	48	pleasing	pleasing	JJ
6912	4035	49	flavor	flavor	NN
6912	4035	50	.	.	.
6912	4036	1	This	this	DT
6912	4036	2	is	be	VBZ
6912	4036	3	because	because	IN
6912	4036	4	the	the	DT
6912	4036	5	starch	starch	NN
6912	4036	6	is	be	VBZ
6912	4036	7	insufficiently	insufficiently	RB
6912	4036	8	cooked	cook	VBN
6912	4036	9	or	or	CC
6912	4036	10	the	the	DT
6912	4036	11	flour	flour	NN
6912	4036	12	is	be	VBZ
6912	4036	13	not	not	RB
6912	4036	14	browned	brown	VBN
6912	4036	15	.	.	.
6912	4037	1	It	-PRON-	PRP
6912	4037	2	has	have	VBZ
6912	4037	3	been	be	VBN
6912	4037	4	found	find	VBN
6912	4037	5	much	much	RB
6912	4037	6	more	more	RBR
6912	4037	7	satisfactory	satisfactory	JJ
6912	4037	8	to	to	TO
6912	4037	9	sprinkle	sprinkle	VB
6912	4037	10	a	a	DT
6912	4037	11	little	little	JJ
6912	4037	12	extra	extra	JJ
6912	4037	13	flour	flour	NN
6912	4037	14	into	into	IN
6912	4037	15	the	the	DT
6912	4037	16	hot	hot	JJ
6912	4037	17	fat	fat	NN
6912	4037	18	while	while	IN
6912	4037	19	browning	brown	VBG
6912	4037	20	the	the	DT
6912	4037	21	floured	floured	JJ
6912	4037	22	meat	meat	NN
6912	4037	23	.	.	.
6912	4038	1	Thus	thus	RB
6912	4038	2	the	the	DT
6912	4038	3	sauce	sauce	NN
6912	4038	4	is	be	VBZ
6912	4038	5	made	make	VBN
6912	4038	6	smooth	smooth	JJ
6912	4038	7	,	,	,
6912	4038	8	and	and	CC
6912	4038	9	the	the	DT
6912	4038	10	starch	starch	NN
6912	4038	11	cooked	cook	VBN
6912	4038	12	thoroughly	thoroughly	RB
6912	4038	13	by	by	IN
6912	4038	14	the	the	DT
6912	4038	15	time	time	NN
6912	4038	16	the	the	DT
6912	4038	17	sauce	sauce	NN
6912	4038	18	is	be	VBZ
6912	4038	19	ready	ready	JJ
6912	4038	20	to	to	TO
6912	4038	21	serve	serve	VB
6912	4038	22	.	.	.
6912	4039	1	QUESTIONS	questions	VB
6912	4039	2	If	if	IN
6912	4039	3	round	round	JJ
6912	4039	4	steak	steak	NN
6912	4039	5	has	have	VBZ
6912	4039	6	been	be	VBN
6912	4039	7	cut	cut	VBN
6912	4039	8	too	too	RB
6912	4039	9	thick	thick	JJ
6912	4039	10	for	for	IN
6912	4039	11	rolling	rolling	NN
6912	4039	12	,	,	,
6912	4039	13	what	what	WP
6912	4039	14	is	be	VBZ
6912	4039	15	a	a	DT
6912	4039	16	practical	practical	JJ
6912	4039	17	way	way	NN
6912	4039	18	of	of	IN
6912	4039	19	making	make	VBG
6912	4039	20	it	-PRON-	PRP
6912	4039	21	of	of	IN
6912	4039	22	one	one	CD
6912	4039	23	half	half	JJ
6912	4039	24	inch	inch	NN
6912	4039	25	thickness	thickness	NN
6912	4039	26	?	?	.
6912	4040	1	For	for	IN
6912	4040	2	what	what	WDT
6912	4040	3	purpose	purpose	NN
6912	4040	4	is	be	VBZ
6912	4040	5	rolled	roll	VBN
6912	4040	6	steak	steak	NNP
6912	4040	7	browned	brown	VBN
6912	4040	8	in	in	IN
6912	4040	9	fat	fat	NN
6912	4040	10	before	before	IN
6912	4040	11	cooking	cooking	NN
6912	4040	12	in	in	IN
6912	4040	13	water	water	NN
6912	4040	14	?	?	.
6912	4041	1	Explain	explain	VB
6912	4041	2	why	why	WRB
6912	4041	3	the	the	DT
6912	4041	4	rolled	roll	VBN
6912	4041	5	steak	steak	NN
6912	4041	6	is	be	VBZ
6912	4041	7	cooked	cook	VBN
6912	4041	8	in	in	IN
6912	4041	9	water	water	NN
6912	4041	10	at	at	IN
6912	4041	11	simmering	simmer	VBG
6912	4041	12	rather	rather	RB
6912	4041	13	than	than	IN
6912	4041	14	at	at	IN
6912	4041	15	boiling	boil	VBG
6912	4041	16	temperature	temperature	NN
6912	4041	17	.	.	.
6912	4042	1	What	what	WP
6912	4042	2	is	be	VBZ
6912	4042	3	the	the	DT
6912	4042	4	purpose	purpose	NN
6912	4042	5	of	of	IN
6912	4042	6	dredging	dredge	VBG
6912	4042	7	these	these	DT
6912	4042	8	meats	meat	NNS
6912	4042	9	in	in	IN
6912	4042	10	flour	flour	NN
6912	4042	11	?	?	.
6912	4043	1	Why	why	WRB
6912	4043	2	are	be	VBP
6912	4043	3	not	not	RB
6912	4043	4	the	the	DT
6912	4043	5	vegetables	vegetable	NNS
6912	4043	6	added	add	VBN
6912	4043	7	to	to	IN
6912	4043	8	the	the	DT
6912	4043	9	Beef	Beef	NNP
6912	4043	10	Stew	Stew	NNP
6912	4043	11	when	when	WRB
6912	4043	12	the	the	DT
6912	4043	13	boiling	boiling	NN
6912	4043	14	water	water	NN
6912	4043	15	is	be	VBZ
6912	4043	16	added	add	VBN
6912	4043	17	?	?	.
6912	4044	1	Why	why	WRB
6912	4044	2	are	be	VBP
6912	4044	3	not	not	RB
6912	4044	4	the	the	DT
6912	4044	5	potatoes	potato	NNS
6912	4044	6	added	add	VBN
6912	4044	7	with	with	IN
6912	4044	8	the	the	DT
6912	4044	9	other	other	JJ
6912	4044	10	vegetables	vegetable	NNS
6912	4044	11	?	?	.
6912	4045	1	Why	why	WRB
6912	4045	2	is	be	VBZ
6912	4045	3	the	the	DT
6912	4045	4	bone	bone	NN
6912	4045	5	added	add	VBN
6912	4045	6	to	to	IN
6912	4045	7	the	the	DT
6912	4045	8	Beef	Beef	NNP
6912	4045	9	Stew	Stew	NNP
6912	4045	10	?	?	.
6912	4046	1	Name	name	VB
6912	4046	2	at	at	RB
6912	4046	3	least	least	RBS
6912	4046	4	two	two	CD
6912	4046	5	cuts	cut	NNS
6912	4046	6	of	of	IN
6912	4046	7	beef	beef	NN
6912	4046	8	that	that	WDT
6912	4046	9	would	would	MD
6912	4046	10	be	be	VB
6912	4046	11	suitable	suitable	JJ
6912	4046	12	for	for	IN
6912	4046	13	Beef	Beef	NNP
6912	4046	14	Stew	Stew	NNP
6912	4046	15	.	.	.
6912	4047	1	What	what	WP
6912	4047	2	are	be	VBP
6912	4047	3	the	the	DT
6912	4047	4	prices	price	NNS
6912	4047	5	per	per	IN
6912	4047	6	pound	pound	NN
6912	4047	7	of	of	IN
6912	4047	8	these	these	DT
6912	4047	9	cuts	cut	NNS
6912	4047	10	?	?	.
6912	4048	1	LESSON	LESSON	NNP
6912	4048	2	LXV	LXV	NNP
6912	4048	3	BEEF	beef	NN
6912	4048	4	:	:	:
6912	4048	5	METHODS	methods	JJ
6912	4048	6	OF	of	IN
6912	4048	7	COOKING	cooking	NN
6912	4048	8	TOUGH	tough	NN
6912	4048	9	CUTS	cut	NNS
6912	4048	10	(	(	-LRB-
6912	4048	11	D	d	NN
6912	4048	12	)	)	-RRB-
6912	4048	13	SWISS	SWISS	NNP
6912	4048	14	STEAK	STEAK	NNP
6912	4048	15	1	1	CD
6912	4048	16	1/2	1/2	CD
6912	4048	17	pounds	pound	NNS
6912	4048	18	round	round	JJ
6912	4048	19	steak	steak	NN
6912	4048	20	,	,	,
6912	4048	21	cut	cut	VBD
6912	4048	22	1	1	CD
6912	4048	23	to	to	IN
6912	4048	24	1	1	CD
6912	4048	25	1/2	1/2	CD
6912	4048	26	inches	inch	NNS
6912	4048	27	thick	thick	JJ
6912	4048	28	1/2	1/2	CD
6912	4048	29	to	to	IN
6912	4048	30	1	1	CD
6912	4048	31	cupful	cupful	JJ
6912	4048	32	flour	flour	NN
6912	4048	33	Suet	Suet	NNP
6912	4048	34	or	or	CC
6912	4048	35	bacon	bacon	NN
6912	4048	36	fat	fat	NN
6912	4048	37	1/2	1/2	CD
6912	4048	38	onion	onion	NN
6912	4048	39	,	,	,
6912	4048	40	sliced	slice	VBD
6912	4048	41	1	1	CD
6912	4048	42	1/2	1/2	CD
6912	4048	43	teaspoonfuls	teaspoonful	NNS
6912	4048	44	salt	salt	NN
6912	4048	45	Dash	Dash	NNP
6912	4048	46	pepper	pepper	NN
6912	4048	47	With	with	IN
6912	4048	48	the	the	DT
6912	4048	49	edge	edge	NN
6912	4048	50	of	of	IN
6912	4048	51	a	a	DT
6912	4048	52	saucer	saucer	NN
6912	4048	53	,	,	,
6912	4048	54	pound	pound	VBP
6912	4048	55	the	the	DT
6912	4048	56	flour	flour	NN
6912	4048	57	into	into	IN
6912	4048	58	both	both	DT
6912	4048	59	sides	side	NNS
6912	4048	60	of	of	IN
6912	4048	61	the	the	DT
6912	4048	62	steak	steak	NN
6912	4048	63	.	.	.
6912	4049	1	In	in	IN
6912	4049	2	a	a	DT
6912	4049	3	frying	fry	VBG
6912	4049	4	pan	pan	NN
6912	4049	5	,	,	,
6912	4049	6	put	put	VB
6912	4049	7	the	the	DT
6912	4049	8	suet	suet	NN
6912	4049	9	or	or	CC
6912	4049	10	bacon	bacon	NN
6912	4049	11	fat	fat	NN
6912	4049	12	and	and	CC
6912	4049	13	brown	brown	VBP
6912	4049	14	the	the	DT
6912	4049	15	onion	onion	NN
6912	4049	16	in	in	IN
6912	4049	17	it	-PRON-	PRP
6912	4049	18	.	.	.
6912	4050	1	Then	then	RB
6912	4050	2	brown	brown	VB
6912	4050	3	both	both	DT
6912	4050	4	sides	side	NNS
6912	4050	5	of	of	IN
6912	4050	6	the	the	DT
6912	4050	7	floured	floured	JJ
6912	4050	8	meat	meat	NN
6912	4050	9	in	in	IN
6912	4050	10	the	the	DT
6912	4050	11	fat	fat	NN
6912	4050	12	.	.	.
6912	4051	1	Cover	cover	VB
6912	4051	2	with	with	IN
6912	4051	3	boiling	boil	VBG
6912	4051	4	water	water	NN
6912	4051	5	and	and	CC
6912	4051	6	let	let	VB
6912	4051	7	the	the	DT
6912	4051	8	meat	meat	NN
6912	4051	9	cook	cook	NN
6912	4051	10	at	at	IN
6912	4051	11	simmering	simmer	VBG
6912	4051	12	temperature	temperature	NN
6912	4051	13	either	either	CC
6912	4051	14	on	on	IN
6912	4051	15	top	top	NN
6912	4051	16	of	of	IN
6912	4051	17	the	the	DT
6912	4051	18	range	range	NN
6912	4051	19	or	or	CC
6912	4051	20	in	in	IN
6912	4051	21	the	the	DT
6912	4051	22	oven	oven	NN
6912	4051	23	from	from	IN
6912	4051	24	1	1	CD
6912	4051	25	1/2	1/2	CD
6912	4051	26	to	to	IN
6912	4051	27	2	2	CD
6912	4051	28	hours	hour	NNS
6912	4051	29	or	or	CC
6912	4051	30	until	until	IN
6912	4051	31	it	-PRON-	PRP
6912	4051	32	is	be	VBZ
6912	4051	33	tender	tender	JJ
6912	4051	34	.	.	.
6912	4052	1	Add	add	VB
6912	4052	2	enough	enough	JJ
6912	4052	3	salt	salt	NN
6912	4052	4	and	and	CC
6912	4052	5	pepper	pepper	NN
6912	4052	6	to	to	TO
6912	4052	7	season	season	VB
6912	4052	8	the	the	DT
6912	4052	9	meat	meat	NN
6912	4052	10	.	.	.
6912	4053	1	If	if	IN
6912	4053	2	necessary	necessary	JJ
6912	4053	3	,	,	,
6912	4053	4	evaporate	evaporate	VB
6912	4053	5	the	the	DT
6912	4053	6	sauce	sauce	NN
6912	4053	7	around	around	IN
6912	4053	8	the	the	DT
6912	4053	9	meat	meat	NN
6912	4053	10	until	until	IN
6912	4053	11	it	-PRON-	PRP
6912	4053	12	is	be	VBZ
6912	4053	13	of	of	IN
6912	4053	14	sufficient	sufficient	JJ
6912	4053	15	thickness	thickness	NN
6912	4053	16	to	to	TO
6912	4053	17	serve	serve	VB
6912	4053	18	as	as	IN
6912	4053	19	Brown	Brown	NNP
6912	4053	20	Sauce	Sauce	NNP
6912	4053	21	.	.	.
6912	4054	1	Serve	serve	VB
6912	4054	2	the	the	DT
6912	4054	3	meat	meat	NN
6912	4054	4	and	and	CC
6912	4054	5	sauce	sauce	NN
6912	4054	6	hot	hot	JJ
6912	4054	7	.	.	.
6912	4055	1	If	if	IN
6912	4055	2	desired	desire	VBN
6912	4055	3	,	,	,
6912	4055	4	the	the	DT
6912	4055	5	meat	meat	NN
6912	4055	6	may	may	MD
6912	4055	7	be	be	VB
6912	4055	8	stewed	stew	VBN
6912	4055	9	in	in	IN
6912	4055	10	tomato	tomato	NNP
6912	4055	11	juice	juice	NN
6912	4055	12	instead	instead	RB
6912	4055	13	of	of	IN
6912	4055	14	water	water	NN
6912	4055	15	.	.	.
6912	4056	1	(	(	-LRB-
6912	4056	2	If	if	IN
6912	4056	3	tomato	tomato	NNP
6912	4056	4	is	be	VBZ
6912	4056	5	added	add	VBN
6912	4056	6	,	,	,
6912	4056	7	what	what	WDT
6912	4056	8	kind	kind	NN
6912	4056	9	of	of	IN
6912	4056	10	frying	fry	VBG
6912	4056	11	pan	pan	NN
6912	4056	12	(	(	-LRB-
6912	4056	13	_	_	NNP
6912	4056	14	i.e.	i.e.	FW
6912	4056	15	_	_	NNP
6912	4056	16	of	of	IN
6912	4056	17	what	what	WDT
6912	4056	18	material	material	NN
6912	4056	19	)	)	-RRB-
6912	4056	20	should	should	MD
6912	4056	21	be	be	VB
6912	4056	22	used	use	VBN
6912	4056	23	in	in	IN
6912	4056	24	cooking	cook	VBG
6912	4056	25	the	the	DT
6912	4056	26	meat	meat	NN
6912	4056	27	?	?	.
6912	4057	1	See	see	VB
6912	4057	2	_	_	NNP
6912	4057	3	Suggestions	Suggestions	NNPS
6912	4057	4	for	for	IN
6912	4057	5	Cooking	Cooking	NNP
6912	4057	6	Fruits	Fruits	NNP
6912	4057	7	.	.	.
6912	4057	8	_	_	NNP
6912	4057	9	)	)	-RRB-
6912	4057	10	This	this	DT
6912	4057	11	variation	variation	NN
6912	4057	12	may	may	MD
6912	4057	13	also	also	RB
6912	4057	14	be	be	VB
6912	4057	15	made	make	VBN
6912	4057	16	:	:	:
6912	4057	17	One	one	CD
6912	4057	18	half	half	JJ
6912	4057	19	green	green	JJ
6912	4057	20	pepper	pepper	NN
6912	4057	21	may	may	MD
6912	4057	22	be	be	VB
6912	4057	23	chopped	chop	VBN
6912	4057	24	and	and	CC
6912	4057	25	sprinkled	sprinkle	VBN
6912	4057	26	over	over	IN
6912	4057	27	the	the	DT
6912	4057	28	surface	surface	NN
6912	4057	29	of	of	IN
6912	4057	30	the	the	DT
6912	4057	31	steak	steak	NN
6912	4057	32	while	while	IN
6912	4057	33	the	the	DT
6912	4057	34	latter	latter	NN
6912	4057	35	is	be	VBZ
6912	4057	36	simmering	simmer	VBG
6912	4057	37	.	.	.
6912	4058	1	The	the	DT
6912	4058	2	onion	onion	NN
6912	4058	3	may	may	MD
6912	4058	4	be	be	VB
6912	4058	5	omitted	omit	VBN
6912	4058	6	,	,	,
6912	4058	7	if	if	IN
6912	4058	8	desired	desire	VBN
6912	4058	9	.	.	.
6912	4059	1	POT	POT	NNP
6912	4059	2	ROAST	ROAST	NNP
6912	4059	3	3	3	CD
6912	4059	4	pounds	pound	NNS
6912	4059	5	beef	beef	NN
6912	4059	6	Flour	Flour	NNP
6912	4059	7	Salt	Salt	NNP
6912	4059	8	pork	pork	NN
6912	4059	9	or	or	CC
6912	4059	10	suet	suet	NN
6912	4059	11	1/2	1/2	CD
6912	4059	12	bay	bay	NN
6912	4059	13	leaf	leaf	NN
6912	4059	14	6	6	CD
6912	4059	15	peppercorns	peppercorns	NNPS
6912	4059	16	Salt	salt	NN
6912	4059	17	and	and	CC
6912	4059	18	pepper	pepper	NN
6912	4059	19	1/4	1/4	CD
6912	4059	20	cupful	cupful	JJ
6912	4059	21	each,--diced	each,--diced	JJ
6912	4059	22	carrot	carrot	NN
6912	4059	23	,	,	,
6912	4059	24	turnip	turnip	NN
6912	4059	25	,	,	,
6912	4059	26	onion	onion	NN
6912	4059	27	,	,	,
6912	4059	28	and	and	CC
6912	4059	29	celery	celery	NN
6912	4059	30	[	[	-LRB-
6912	4059	31	Illustration	illustration	NN
6912	4059	32	:	:	:
6912	4059	33	FIGURE	FIGURE	NNP
6912	4059	34	58.--CROSS	58.--cross	CD
6912	4059	35	RIB	RIB	NNP
6912	4059	36	,	,	,
6912	4059	37	BOSTON	BOSTON	NNP
6912	4059	38	CUT	CUT	NNP
6912	4059	39	,	,	,
6912	4059	40	OR	or	CC
6912	4059	41	ENGLISH	ENGLISH	NNP
6912	4059	42	CUT	CUT	NNP
6912	4059	43	]	]	-RRB-
6912	4059	44	Try	try	VB
6912	4059	45	out	out	RP
6912	4059	46	the	the	DT
6912	4059	47	fat	fat	NN
6912	4059	48	and	and	CC
6912	4059	49	remove	remove	VB
6912	4059	50	the	the	DT
6912	4059	51	scraps	scrap	NNS
6912	4059	52	.	.	.
6912	4060	1	Dredge	dredge	VB
6912	4060	2	the	the	DT
6912	4060	3	meat	meat	NN
6912	4060	4	generously	generously	RB
6912	4060	5	with	with	IN
6912	4060	6	flour	flour	NN
6912	4060	7	and	and	CC
6912	4060	8	brown	brown	VB
6912	4060	9	the	the	DT
6912	4060	10	entire	entire	JJ
6912	4060	11	surface	surface	NN
6912	4060	12	in	in	IN
6912	4060	13	the	the	DT
6912	4060	14	fat	fat	NN
6912	4060	15	.	.	.
6912	4061	1	Place	place	VB
6912	4061	2	the	the	DT
6912	4061	3	meat	meat	NN
6912	4061	4	on	on	IN
6912	4061	5	a	a	DT
6912	4061	6	rack	rack	NN
6912	4061	7	in	in	IN
6912	4061	8	the	the	DT
6912	4061	9	kettle	kettle	NN
6912	4061	10	;	;	:
6912	4061	11	surround	surround	VB
6912	4061	12	it	-PRON-	PRP
6912	4061	13	with	with	IN
6912	4061	14	the	the	DT
6912	4061	15	vegetables	vegetable	NNS
6912	4061	16	and	and	CC
6912	4061	17	spices	spice	NNS
6912	4061	18	,	,	,
6912	4061	19	and	and	CC
6912	4061	20	season	season	VB
6912	4061	21	it	-PRON-	PRP
6912	4061	22	with	with	IN
6912	4061	23	salt	salt	NN
6912	4061	24	and	and	CC
6912	4061	25	pepper	pepper	NN
6912	4061	26	.	.	.
6912	4062	1	Add	add	VB
6912	4062	2	3	3	CD
6912	4062	3	cupfuls	cupful	NNS
6912	4062	4	of	of	IN
6912	4062	5	boiling	boil	VBG
6912	4062	6	water	water	NN
6912	4062	7	;	;	:
6912	4062	8	cover	cover	VB
6912	4062	9	closely	closely	RB
6912	4062	10	and	and	CC
6912	4062	11	simmer	simmer	VB
6912	4062	12	for	for	IN
6912	4062	13	4	4	CD
6912	4062	14	hours	hour	NNS
6912	4062	15	.	.	.
6912	4063	1	Turn	turn	VB
6912	4063	2	after	after	IN
6912	4063	3	the	the	DT
6912	4063	4	second	second	JJ
6912	4063	5	hour	hour	NN
6912	4063	6	.	.	.
6912	4064	1	Serve	serve	VB
6912	4064	2	hot	hot	JJ
6912	4064	3	both	both	CC
6912	4064	4	the	the	DT
6912	4064	5	meat	meat	NN
6912	4064	6	and	and	CC
6912	4064	7	the	the	DT
6912	4064	8	sauce	sauce	NN
6912	4064	9	containing	contain	VBG
6912	4064	10	vegetables	vegetable	NNS
6912	4064	11	.	.	.
6912	4065	1	NOTE	NOTE	NNP
6912	4065	2	--	--	:
6912	4065	3	This	this	DT
6912	4065	4	meat	meat	NN
6912	4065	5	may	may	MD
6912	4065	6	be	be	VB
6912	4065	7	saved	save	VBN
6912	4065	8	and	and	CC
6912	4065	9	used	use	VBN
6912	4065	10	in	in	IN
6912	4065	11	the	the	DT
6912	4065	12	following	follow	VBG
6912	4065	13	lesson	lesson	NN
6912	4065	14	regarding	regard	VBG
6912	4065	15	the	the	DT
6912	4065	16	uses	use	NNS
6912	4065	17	of	of	IN
6912	4065	18	cooked	cooked	JJ
6912	4065	19	beef	beef	NN
6912	4065	20	[	[	-LRB-
6912	4065	21	Illustration	illustration	NN
6912	4065	22	:	:	:
6912	4065	23	Courtesy	Courtesy	NNP
6912	4065	24	of	of	IN
6912	4065	25	_	_	NNP
6912	4065	26	Bureau	Bureau	NNP
6912	4065	27	of	of	IN
6912	4065	28	Publications	Publications	NNPS
6912	4065	29	_	_	NNP
6912	4065	30	Teachers	Teachers	NNPS
6912	4065	31	College	College	NNP
6912	4065	32	FIGURE	FIGURE	NNP
6912	4065	33	59	59	CD
6912	4065	34	-	-	HYPH
6912	4065	35	-SKIRT	-skirt	NN
6912	4065	36	STEAK	STEAK	NNP
6912	4065	37	,	,	,
6912	4065	38	FLANK	FLANK	NNP
6912	4065	39	STEAK	STEAK	NNP
6912	4065	40	.	.	.
6912	4065	41	]	]	-RRB-
6912	4066	1	SUMMARY	summary	NN
6912	4066	2	OF	of	IN
6912	4066	3	THE	the	DT
6912	4066	4	METHODS	METHODS	NNP
6912	4066	5	OF	of	IN
6912	4066	6	COOKING	cooking	NN
6912	4066	7	TOUGH	tough	NN
6912	4066	8	CUTS	cut	NNS
6912	4066	9	OF	of	IN
6912	4066	10	MEAT	meat	NN
6912	4066	11	--	--	:
6912	4066	12	There	there	EX
6912	4066	13	are	be	VBP
6912	4066	14	many	many	JJ
6912	4066	15	recipes	recipe	NNS
6912	4066	16	for	for	IN
6912	4066	17	cooking	cook	VBG
6912	4066	18	meats	meat	NNS
6912	4066	19	All	all	DT
6912	4066	20	,	,	,
6912	4066	21	however	however	RB
6912	4066	22	,	,	,
6912	4066	23	are	be	VBP
6912	4066	24	modifications	modification	NNS
6912	4066	25	of	of	IN
6912	4066	26	a	a	DT
6912	4066	27	few	few	JJ
6912	4066	28	methods	method	NNS
6912	4066	29	.	.	.
6912	4067	1	Moist	moist	JJ
6912	4067	2	heat	heat	NN
6912	4067	3	must	must	MD
6912	4067	4	be	be	VB
6912	4067	5	applied	apply	VBN
6912	4067	6	to	to	IN
6912	4067	7	tough	tough	JJ
6912	4067	8	cuts	cut	NNS
6912	4067	9	of	of	IN
6912	4067	10	meat	meat	NN
6912	4067	11	(	(	-LRB-
6912	4067	12	see	see	VB
6912	4067	13	_	_	NNP
6912	4067	14	Tough	Tough	NNP
6912	4067	15	Cuts	Cuts	NNPS
6912	4067	16	of	of	IN
6912	4067	17	Beef	Beef	NNP
6912	4067	18	_	_	NNP
6912	4067	19	)	)	-RRB-
6912	4067	20	The	the	DT
6912	4067	21	methods	method	NNS
6912	4067	22	of	of	IN
6912	4067	23	cooking	cook	VBG
6912	4067	24	such	such	JJ
6912	4067	25	cuts	cut	NNS
6912	4067	26	can	can	MD
6912	4067	27	be	be	VB
6912	4067	28	summed	sum	VBN
6912	4067	29	up	up	RP
6912	4067	30	as	as	IN
6912	4067	31	follows	follow	VBZ
6912	4067	32	1	1	CD
6912	4067	33	_	_	NNP
6912	4067	34	Soup	Soup	NNP
6912	4067	35	-	-	HYPH
6912	4067	36	making_--Soak	making_--Soak	NNP
6912	4067	37	meat	meat	NN
6912	4067	38	,	,	,
6912	4067	39	bone	bone	NN
6912	4067	40	,	,	,
6912	4067	41	and	and	CC
6912	4067	42	fat	fat	NN
6912	4067	43	in	in	IN
6912	4067	44	cold	cold	JJ
6912	4067	45	salted	salt	VBN
6912	4067	46	water	water	NN
6912	4067	47	,	,	,
6912	4067	48	and	and	CC
6912	4067	49	then	then	RB
6912	4067	50	cook	cook	VB
6912	4067	51	below	below	IN
6912	4067	52	boiling	boil	VBG
6912	4067	53	temperature	temperature	NN
6912	4067	54	in	in	IN
6912	4067	55	the	the	DT
6912	4067	56	water	water	NN
6912	4067	57	.	.	.
6912	4068	1	2	2	LS
6912	4068	2	.	.	.
6912	4069	1	"	"	``
6912	4069	2	_	_	NNP
6912	4069	3	Boiling	Boiling	NNP
6912	4069	4	"	"	''
6912	4069	5	or	or	CC
6912	4069	6	Stewing_.--Plunge	stewing_.--plunge	NN
6912	4069	7	meat	meat	NN
6912	4069	8	into	into	IN
6912	4069	9	boiling	boiling	NN
6912	4069	10	water	water	NN
6912	4069	11	;	;	:
6912	4069	12	boil	boil	VB
6912	4069	13	until	until	IN
6912	4069	14	well	well	RB
6912	4069	15	seared	seared	JJ
6912	4069	16	;	;	:
6912	4069	17	then	then	RB
6912	4069	18	cook	cook	VB
6912	4069	19	in	in	IN
6912	4069	20	water	water	NN
6912	4069	21	below	below	IN
6912	4069	22	the	the	DT
6912	4069	23	boiling	boiling	NN
6912	4069	24	temperature	temperature	NN
6912	4069	25	.	.	.
6912	4070	1	3	3	LS
6912	4070	2	.	.	.
6912	4071	1	_	_	NNP
6912	4071	2	Pot	Pot	NNP
6912	4071	3	-	-	HYPH
6912	4071	4	roasting	roast	VBG
6912	4071	5	and	and	CC
6912	4071	6	Braising_.--Sear	braising_.--sear	NN
6912	4071	7	meat	meat	NN
6912	4071	8	by	by	IN
6912	4071	9	boiling	boil	VBG
6912	4071	10	or	or	CC
6912	4071	11	browning	brown	VBG
6912	4071	12	in	in	IN
6912	4071	13	fat	fat	NN
6912	4071	14	,	,	,
6912	4071	15	then	then	RB
6912	4071	16	cook	cook	VB
6912	4071	17	in	in	IN
6912	4071	18	steam	steam	NN
6912	4071	19	.	.	.
6912	4072	1	If	if	IN
6912	4072	2	the	the	DT
6912	4072	3	cooking	cooking	NN
6912	4072	4	is	be	VBZ
6912	4072	5	done	do	VBN
6912	4072	6	on	on	IN
6912	4072	7	the	the	DT
6912	4072	8	top	top	NN
6912	4072	9	of	of	IN
6912	4072	10	the	the	DT
6912	4072	11	range	range	NN
6912	4072	12	,	,	,
6912	4072	13	it	-PRON-	PRP
6912	4072	14	is	be	VBZ
6912	4072	15	called	call	VBN
6912	4072	16	pot	pot	NN
6912	4072	17	-	-	HYPH
6912	4072	18	roasting	roasting	NN
6912	4072	19	.	.	.
6912	4073	1	If	if	IN
6912	4073	2	it	-PRON-	PRP
6912	4073	3	is	be	VBZ
6912	4073	4	done	do	VBN
6912	4073	5	in	in	IN
6912	4073	6	the	the	DT
6912	4073	7	oven	oven	NN
6912	4073	8	,	,	,
6912	4073	9	it	-PRON-	PRP
6912	4073	10	is	be	VBZ
6912	4073	11	called	call	VBN
6912	4073	12	braising	braise	VBG
6912	4073	13	.	.	.
6912	4074	1	QUESTIONS	questions	VB
6912	4074	2	What	what	WP
6912	4074	3	is	be	VBZ
6912	4074	4	the	the	DT
6912	4074	5	chief	chief	JJ
6912	4074	6	difference	difference	NN
6912	4074	7	between	between	IN
6912	4074	8	pot	pot	NN
6912	4074	9	-	-	HYPH
6912	4074	10	roasting	roast	VBG
6912	4074	11	and	and	CC
6912	4074	12	braising	braise	VBG
6912	4074	13	?	?	.
6912	4075	1	Why	why	WRB
6912	4075	2	is	be	VBZ
6912	4075	3	it	-PRON-	PRP
6912	4075	4	not	not	RB
6912	4075	5	necessary	necessary	JJ
6912	4075	6	to	to	TO
6912	4075	7	baste	baste	VB
6912	4075	8	meats	meat	NNS
6912	4075	9	cooked	cook	VBN
6912	4075	10	by	by	IN
6912	4075	11	these	these	DT
6912	4075	12	methods	method	NNS
6912	4075	13	?	?	.
6912	4076	1	What	what	WP
6912	4076	2	is	be	VBZ
6912	4076	3	the	the	DT
6912	4076	4	difference	difference	NN
6912	4076	5	between	between	IN
6912	4076	6	braising	braise	VBG
6912	4076	7	and	and	CC
6912	4076	8	roasting	roast	VBG
6912	4076	9	meats	meat	NNS
6912	4076	10	(	(	-LRB-
6912	4076	11	see	see	VB
6912	4076	12	_	_	NNP
6912	4076	13	Roasting	Roasting	NNP
6912	4076	14	_	_	NNP
6912	4076	15	)	)	-RRB-
6912	4076	16	?	?	.
6912	4077	1	Why	why	WRB
6912	4077	2	is	be	VBZ
6912	4077	3	braising	braise	VBG
6912	4077	4	suitable	suitable	JJ
6912	4077	5	for	for	IN
6912	4077	6	tough	tough	JJ
6912	4077	7	cuts	cut	NNS
6912	4077	8	,	,	,
6912	4077	9	and	and	CC
6912	4077	10	roasting	roast	VBG
6912	4077	11	for	for	IN
6912	4077	12	tender	tender	NN
6912	4077	13	cuts	cut	NNS
6912	4077	14	(	(	-LRB-
6912	4077	15	see	see	VB
6912	4077	16	Experiments	Experiments	NNP
6912	4077	17	51	51	CD
6912	4077	18	and	and	CC
6912	4077	19	52	52	CD
6912	4077	20	)	)	-RRB-
6912	4077	21	?	?	.
6912	4078	1	Name	name	VB
6912	4078	2	at	at	RB
6912	4078	3	least	least	RBS
6912	4078	4	three	three	CD
6912	4078	5	cuts	cut	NNS
6912	4078	6	of	of	IN
6912	4078	7	meat	meat	NN
6912	4078	8	suitable	suitable	JJ
6912	4078	9	for	for	IN
6912	4078	10	pot	pot	NN
6912	4078	11	roasts	roast	NNS
6912	4078	12	.	.	.
6912	4079	1	Give	give	VB
6912	4079	2	the	the	DT
6912	4079	3	price	price	NN
6912	4079	4	per	per	IN
6912	4079	5	pound	pound	NN
6912	4079	6	of	of	IN
6912	4079	7	each	each	DT
6912	4079	8	.	.	.
6912	4080	1	LESSON	LESSON	NNP
6912	4080	2	LXVI	LXVI	NNP
6912	4080	3	BEEF	BEEF	NNS
6912	4080	4	:	:	:
6912	4080	5	USES	use	NNS
6912	4080	6	OF	of	IN
6912	4080	7	COOKED	COOKED	NNP
6912	4080	8	BEEF	beef	NN
6912	4080	9	"	"	''
6912	4080	10	LEFT	left	JJ
6912	4080	11	OVERS"--Small	overs"--small	JJ
6912	4080	12	pieces	piece	NNS
6912	4080	13	of	of	IN
6912	4080	14	cooked	cooked	JJ
6912	4080	15	meat	meat	NN
6912	4080	16	should	should	MD
6912	4080	17	not	not	RB
6912	4080	18	be	be	VB
6912	4080	19	thrown	throw	VBN
6912	4080	20	away	away	RB
6912	4080	21	;	;	:
6912	4080	22	they	-PRON-	PRP
6912	4080	23	can	can	MD
6912	4080	24	be	be	VB
6912	4080	25	used	use	VBN
6912	4080	26	in	in	IN
6912	4080	27	many	many	JJ
6912	4080	28	ways	way	NNS
6912	4080	29	.	.	.
6912	4081	1	Even	even	RB
6912	4081	2	though	though	IN
6912	4081	3	the	the	DT
6912	4081	4	meat	meat	NN
6912	4081	5	has	have	VBZ
6912	4081	6	been	be	VBN
6912	4081	7	cooked	cook	VBN
6912	4081	8	so	so	IN
6912	4081	9	as	as	IN
6912	4081	10	to	to	TO
6912	4081	11	extract	extract	VB
6912	4081	12	its	-PRON-	PRP$
6912	4081	13	juices	juice	NNS
6912	4081	14	,	,	,
6912	4081	15	there	there	EX
6912	4081	16	still	still	RB
6912	4081	17	remains	remain	VBZ
6912	4081	18	practically	practically	RB
6912	4081	19	all	all	DT
6912	4081	20	of	of	IN
6912	4081	21	the	the	DT
6912	4081	22	myosin	myosin	NN
6912	4081	23	,	,	,
6912	4081	24	and	and	CC
6912	4081	25	this	this	DT
6912	4081	26	is	be	VBZ
6912	4081	27	a	a	DT
6912	4081	28	valuable	valuable	JJ
6912	4081	29	constituent	constituent	NN
6912	4081	30	.	.	.
6912	4082	1	If	if	IN
6912	4082	2	the	the	DT
6912	4082	3	juices	juice	NNS
6912	4082	4	have	have	VBP
6912	4082	5	been	be	VBN
6912	4082	6	drawn	draw	VBN
6912	4082	7	from	from	IN
6912	4082	8	the	the	DT
6912	4082	9	meat	meat	NN
6912	4082	10	,	,	,
6912	4082	11	a	a	DT
6912	4082	12	little	little	JJ
6912	4082	13	fresh	fresh	JJ
6912	4082	14	meat	meat	NN
6912	4082	15	should	should	MD
6912	4082	16	be	be	VB
6912	4082	17	added	add	VBN
6912	4082	18	to	to	IN
6912	4082	19	it	-PRON-	PRP
6912	4082	20	,	,	,
6912	4082	21	or	or	CC
6912	4082	22	it	-PRON-	PRP
6912	4082	23	should	should	MD
6912	4082	24	be	be	VB
6912	4082	25	seasoned	season	VBN
6912	4082	26	well	well	RB
6912	4082	27	with	with	IN
6912	4082	28	condiments	condiment	NNS
6912	4082	29	,	,	,
6912	4082	30	spices	spice	NNS
6912	4082	31	,	,	,
6912	4082	32	or	or	CC
6912	4082	33	herbs	herb	NNS
6912	4082	34	.	.	.
6912	4083	1	Water	water	NN
6912	4083	2	in	in	IN
6912	4083	3	which	which	WDT
6912	4083	4	the	the	DT
6912	4083	5	meat	meat	NN
6912	4083	6	has	have	VBZ
6912	4083	7	been	be	VBN
6912	4083	8	cooked	cook	VBN
6912	4083	9	,	,	,
6912	4083	10	and	and	CC
6912	4083	11	"	"	``
6912	4083	12	left	leave	VBN
6912	4083	13	over	over	IN
6912	4083	14	"	"	``
6912	4083	15	gravy	gravy	NN
6912	4083	16	,	,	,
6912	4083	17	should	should	MD
6912	4083	18	be	be	VB
6912	4083	19	utilized	utilize	VBN
6912	4083	20	in	in	IN
6912	4083	21	making	make	VBG
6912	4083	22	sauces	sauce	NNS
6912	4083	23	for	for	IN
6912	4083	24	cooked	cooked	JJ
6912	4083	25	meats	meat	NNS
6912	4083	26	.	.	.
6912	4084	1	Cooked	cook	VBN
6912	4084	2	meat	meat	NN
6912	4084	3	of	of	IN
6912	4084	4	tender	tender	NN
6912	4084	5	cut	cut	NN
6912	4084	6	should	should	MD
6912	4084	7	merely	merely	RB
6912	4084	8	be	be	VB
6912	4084	9	reheated	reheat	VBN
6912	4084	10	,	,	,
6912	4084	11	not	not	RB
6912	4084	12	recooked	recooke	VBN
6912	4084	13	.	.	.
6912	4085	1	Hence	hence	RB
6912	4085	2	it	-PRON-	PRP
6912	4085	3	is	be	VBZ
6912	4085	4	usually	usually	RB
6912	4085	5	well	well	JJ
6912	4085	6	to	to	TO
6912	4085	7	cut	cut	VB
6912	4085	8	it	-PRON-	PRP
6912	4085	9	into	into	IN
6912	4085	10	pieces	piece	NNS
6912	4085	11	or	or	CC
6912	4085	12	chop	chop	VB
6912	4085	13	it	-PRON-	PRP
6912	4085	14	fine	fine	RB
6912	4085	15	in	in	IN
6912	4085	16	order	order	NN
6912	4085	17	to	to	TO
6912	4085	18	heat	heat	VB
6912	4085	19	it	-PRON-	PRP
6912	4085	20	quickly	quickly	RB
6912	4085	21	.	.	.
6912	4086	1	As	as	IN
6912	4086	2	in	in	IN
6912	4086	3	soup	soup	NN
6912	4086	4	-	-	HYPH
6912	4086	5	making	making	NN
6912	4086	6	,	,	,
6912	4086	7	ingenuity	ingenuity	NN
6912	4086	8	in	in	IN
6912	4086	9	combining	combine	VBG
6912	4086	10	and	and	CC
6912	4086	11	using	use	VBG
6912	4086	12	"	"	``
6912	4086	13	left	leave	VBN
6912	4086	14	over	over	IN
6912	4086	15	"	"	``
6912	4086	16	materials	material	NNS
6912	4086	17	is	be	VBZ
6912	4086	18	required	require	VBN
6912	4086	19	in	in	IN
6912	4086	20	making	make	VBG
6912	4086	21	meat	meat	NN
6912	4086	22	dishes	dish	NNS
6912	4086	23	.	.	.
6912	4087	1	Stewed	stew	VBN
6912	4087	2	tomatoes	tomato	NNS
6912	4087	3	can	can	MD
6912	4087	4	be	be	VB
6912	4087	5	substituted	substitute	VBN
6912	4087	6	for	for	IN
6912	4087	7	stock	stock	NN
6912	4087	8	or	or	CC
6912	4087	9	gravy	gravy	NN
6912	4087	10	,	,	,
6912	4087	11	and	and	CC
6912	4087	12	one	one	CD
6912	4087	13	starchy	starchy	JJ
6912	4087	14	food	food	NN
6912	4087	15	substituted	substitute	VBN
6912	4087	16	for	for	IN
6912	4087	17	another	another	DT
6912	4087	18	.	.	.
6912	4088	1	The	the	DT
6912	4088	2	recipes	recipe	NNS
6912	4088	3	here	here	RB
6912	4088	4	given	give	VBN
6912	4088	5	simply	simply	RB
6912	4088	6	serve	serve	VB
6912	4088	7	as	as	IN
6912	4088	8	suggestions	suggestion	NNS
6912	4088	9	.	.	.
6912	4089	1	The	the	DT
6912	4089	2	ingredients	ingredient	NNS
6912	4089	3	and	and	CC
6912	4089	4	proportions	proportion	NNS
6912	4089	5	should	should	MD
6912	4089	6	be	be	VB
6912	4089	7	changed	change	VBN
6912	4089	8	to	to	TO
6912	4089	9	utilize	utilize	VB
6912	4089	10	available	available	JJ
6912	4089	11	materials	material	NNS
6912	4089	12	.	.	.
6912	4090	1	SCALLOPED	SCALLOPED	NNP
6912	4090	2	MEAT	MEAT	NNP
6912	4090	3	2	2	CD
6912	4090	4	cupfuls	cupful	NNS
6912	4090	5	chopped	chop	VBD
6912	4090	6	meat	meat	NN
6912	4090	7	2	2	CD
6912	4090	8	tablespoonfuls	tablespoonful	NNS
6912	4090	9	fat	fat	JJ
6912	4090	10	3	3	CD
6912	4090	11	tablespoonfuls	tablespoonful	NNS
6912	4090	12	flour	flour	NN
6912	4090	13	l-1/2	l-1/2	NN
6912	4090	14	teaspoonfuls	teaspoonfuls	NNP
6912	4090	15	salt	salt	NNP
6912	4090	16	1/8	1/8	CD
6912	4090	17	teaspoonful	teaspoonful	JJ
6912	4090	18	pepper	pepper	NN
6912	4090	19	1	1	CD
6912	4090	20	teaspoonful	teaspoonful	JJ
6912	4090	21	scraped	scrape	VBN
6912	4090	22	onion	onion	NN
6912	4090	23	or	or	CC
6912	4090	24	chopped	chop	VBN
6912	4090	25	parsley	parsley	NNP
6912	4090	26	l-1/2	l-1/2	NNP
6912	4090	27	cupfuls	cupfuls	NNP
6912	4090	28	milk	milk	NN
6912	4090	29	,	,	,
6912	4090	30	stock	stock	NN
6912	4090	31	,	,	,
6912	4090	32	or	or	CC
6912	4090	33	water	water	NN
6912	4090	34	2	2	CD
6912	4090	35	cupfuls	cupful	NNS
6912	4090	36	buttered	butter	VBD
6912	4090	37	crumbs	crumb	NNS
6912	4090	38	(	(	-LRB-
6912	4090	39	See	see	VB
6912	4090	40	_	_	NNP
6912	4090	41	Crumbs	Crumbs	NNP
6912	4090	42	for	for	IN
6912	4090	43	Scalloped	Scalloped	NNP
6912	4090	44	Dishes	Dishes	NNPS
6912	4090	45	_	_	NNP
6912	4090	46	.	.	.
6912	4090	47	)	)	-RRB-
6912	4091	1	Make	make	VB
6912	4091	2	a	a	DT
6912	4091	3	Brown	Brown	NNP
6912	4091	4	Sauce	Sauce	NNP
6912	4091	5	of	of	IN
6912	4091	6	the	the	DT
6912	4091	7	fat	fat	NN
6912	4091	8	,	,	,
6912	4091	9	salt	salt	NN
6912	4091	10	,	,	,
6912	4091	11	pepper	pepper	NN
6912	4091	12	,	,	,
6912	4091	13	flour	flour	NN
6912	4091	14	,	,	,
6912	4091	15	onion	onion	NN
6912	4091	16	or	or	CC
6912	4091	17	parsley	parsley	NN
6912	4091	18	,	,	,
6912	4091	19	and	and	CC
6912	4091	20	milk	milk	NN
6912	4091	21	or	or	CC
6912	4091	22	stock	stock	NN
6912	4091	23	.	.	.
6912	4092	1	Mix	mix	VB
6912	4092	2	with	with	IN
6912	4092	3	the	the	DT
6912	4092	4	meat	meat	NN
6912	4092	5	.	.	.
6912	4093	1	Butter	butter	VB
6912	4093	2	the	the	DT
6912	4093	3	crumbs	crumb	NNS
6912	4093	4	,	,	,
6912	4093	5	and	and	CC
6912	4093	6	place	place	VB
6912	4093	7	about	about	RB
6912	4093	8	one	one	CD
6912	4093	9	half	half	NN
6912	4093	10	cupful	cupful	JJ
6912	4093	11	in	in	IN
6912	4093	12	the	the	DT
6912	4093	13	bottom	bottom	NN
6912	4093	14	of	of	IN
6912	4093	15	the	the	DT
6912	4093	16	buttered	butter	VBN
6912	4093	17	baking	baking	NN
6912	4093	18	-	-	HYPH
6912	4093	19	dish	dish	NN
6912	4093	20	.	.	.
6912	4094	1	Add	add	VB
6912	4094	2	the	the	DT
6912	4094	3	meat	meat	NN
6912	4094	4	mixture	mixture	NN
6912	4094	5	,	,	,
6912	4094	6	and	and	CC
6912	4094	7	cover	cover	VB
6912	4094	8	the	the	DT
6912	4094	9	top	top	NN
6912	4094	10	with	with	IN
6912	4094	11	the	the	DT
6912	4094	12	remainder	remainder	NN
6912	4094	13	of	of	IN
6912	4094	14	the	the	DT
6912	4094	15	crumbs	crumb	NNS
6912	4094	16	.	.	.
6912	4095	1	Bake	bake	VB
6912	4095	2	in	in	IN
6912	4095	3	the	the	DT
6912	4095	4	oven	oven	NN
6912	4095	5	until	until	IN
6912	4095	6	the	the	DT
6912	4095	7	mixture	mixture	NN
6912	4095	8	is	be	VBZ
6912	4095	9	thoroughly	thoroughly	RB
6912	4095	10	heated	heat	VBN
6912	4095	11	and	and	CC
6912	4095	12	the	the	DT
6912	4095	13	crumbs	crumb	NNS
6912	4095	14	are	be	VBP
6912	4095	15	brown	brown	JJ
6912	4095	16	.	.	.
6912	4096	1	_	_	NNP
6912	4096	2	Cold	cold	JJ
6912	4096	3	fish	fish	NN
6912	4096	4	_	_	NNP
6912	4096	5	may	may	MD
6912	4096	6	be	be	VB
6912	4096	7	shredded	shred	VBN
6912	4096	8	and	and	CC
6912	4096	9	used	use	VBN
6912	4096	10	in	in	IN
6912	4096	11	the	the	DT
6912	4096	12	same	same	JJ
6912	4096	13	way	way	NN
6912	4096	14	.	.	.
6912	4097	1	COTTAGE	cottage	VB
6912	4097	2	PIE.--Use	PIE.--Use	NNP
6912	4097	3	the	the	DT
6912	4097	4	same	same	JJ
6912	4097	5	ingredients	ingredient	NNS
6912	4097	6	as	as	IN
6912	4097	7	for	for	IN
6912	4097	8	Scalloped	Scalloped	NNP
6912	4097	9	Meat	Meat	NNP
6912	4097	10	,	,	,
6912	4097	11	substituting	substitute	VBG
6912	4097	12	mashed	mash	VBN
6912	4097	13	potatoes	potato	NNS
6912	4097	14	for	for	IN
6912	4097	15	buttered	butter	VBN
6912	4097	16	bread	bread	NN
6912	4097	17	crumbs	crumb	NNS
6912	4097	18	.	.	.
6912	4098	1	Place	place	VB
6912	4098	2	the	the	DT
6912	4098	3	potato	potato	NN
6912	4098	4	only	only	RB
6912	4098	5	on	on	IN
6912	4098	6	the	the	DT
6912	4098	7	top	top	NN
6912	4098	8	of	of	IN
6912	4098	9	the	the	DT
6912	4098	10	mixture	mixture	NN
6912	4098	11	.	.	.
6912	4099	1	A	a	DT
6912	4099	2	little	little	JJ
6912	4099	3	nutmeg	nutmeg	NNS
6912	4099	4	may	may	MD
6912	4099	5	be	be	VB
6912	4099	6	substituted	substitute	VBN
6912	4099	7	for	for	IN
6912	4099	8	the	the	DT
6912	4099	9	onion	onion	NN
6912	4099	10	.	.	.
6912	4100	1	QUESTIONS	QUESTIONS	NNP
6912	4100	2	How	how	WRB
6912	4100	3	does	do	VBZ
6912	4100	4	meat	meat	NN
6912	4100	5	left	leave	VBN
6912	4100	6	from	from	IN
6912	4100	7	beef	beef	NN
6912	4100	8	stock	stock	NN
6912	4100	9	differ	differ	NN
6912	4100	10	from	from	IN
6912	4100	11	fresh	fresh	JJ
6912	4100	12	meat	meat	NN
6912	4100	13	in	in	IN
6912	4100	14	nutritive	nutritive	JJ
6912	4100	15	value	value	NN
6912	4100	16	?	?	.
6912	4101	1	How	how	WRB
6912	4101	2	does	do	VBZ
6912	4101	3	it	-PRON-	PRP
6912	4101	4	differ	differ	VB
6912	4101	5	in	in	IN
6912	4101	6	taste	taste	NN
6912	4101	7	?	?	.
6912	4102	1	Name	name	VB
6912	4102	2	a	a	DT
6912	4102	3	starchy	starchy	JJ
6912	4102	4	food	food	NN
6912	4102	5	that	that	WDT
6912	4102	6	could	could	MD
6912	4102	7	be	be	VB
6912	4102	8	substituted	substitute	VBN
6912	4102	9	for	for	IN
6912	4102	10	potatoes	potato	NNS
6912	4102	11	in	in	IN
6912	4102	12	Baked	Baked	NNP
6912	4102	13	Hash	Hash	NNP
6912	4102	14	.	.	.
6912	4103	1	Why	why	WRB
6912	4103	2	are	be	VBP
6912	4103	3	spices	spice	NNS
6912	4103	4	and	and	CC
6912	4103	5	herbs	herb	NNS
6912	4103	6	added	add	VBD
6912	4103	7	to	to	IN
6912	4103	8	left	leave	VBN
6912	4103	9	over	over	RP
6912	4103	10	meat	meat	NN
6912	4103	11	dishes	dish	NNS
6912	4103	12	?	?	.
6912	4104	1	Name	name	VB
6912	4104	2	at	at	RB
6912	4104	3	least	least	RBS
6912	4104	4	three	three	CD
6912	4104	5	vegetable	vegetable	NN
6912	4104	6	-	-	HYPH
6912	4104	7	and	and	CC
6912	4104	8	-	-	HYPH
6912	4104	9	meat	meat	NN
6912	4104	10	combinations	combination	NNS
6912	4104	11	that	that	WDT
6912	4104	12	would	would	MD
6912	4104	13	be	be	VB
6912	4104	14	desirable	desirable	JJ
6912	4104	15	for	for	IN
6912	4104	16	hash	hash	NN
6912	4104	17	.	.	.
6912	4105	1	How	how	WRB
6912	4105	2	many	many	JJ
6912	4105	3	cupfuls	cupful	NNS
6912	4105	4	of	of	IN
6912	4105	5	chopped	chop	VBN
6912	4105	6	cooked	cook	VBN
6912	4105	7	meat	meat	NN
6912	4105	8	can	can	MD
6912	4105	9	be	be	VB
6912	4105	10	obtained	obtain	VBN
6912	4105	11	from	from	IN
6912	4105	12	one	one	CD
6912	4105	13	pound	pound	NN
6912	4105	14	of	of	IN
6912	4105	15	fresh	fresh	JJ
6912	4105	16	meat	meat	NN
6912	4105	17	?	?	.
6912	4106	1	Why	why	WRB
6912	4106	2	should	should	MD
6912	4106	3	cooked	cook	VBN
6912	4106	4	meat	meat	NN
6912	4106	5	of	of	IN
6912	4106	6	tender	tender	NN
6912	4106	7	cut	cut	NN
6912	4106	8	be	be	VB
6912	4106	9	reheated	reheat	VBN
6912	4106	10	rather	rather	RB
6912	4106	11	than	than	IN
6912	4106	12	recooked	recooke	VBN
6912	4106	13	?	?	.
6912	4107	1	LESSON	LESSON	NNP
6912	4107	2	LXVII	LXVII	NNP
6912	4107	3	GELATINE	GELATINE	NNP
6912	4107	4	(	(	-LRB-
6912	4107	5	A	a	NN
6912	4107	6	)	)	-RRB-
6912	4107	7	EXPERIMENT	experiment	NN
6912	4107	8	57	57	CD
6912	4107	9	:	:	:
6912	4107	10	EFFECT	effect	NN
6912	4107	11	OF	of	IN
6912	4107	12	COLD	COLD	NNP
6912	4107	13	WATER	WATER	NNP
6912	4107	14	ON	on	IN
6912	4107	15	GELATINE.--Pour	gelatine.--pour	PRP
6912	4107	16	1	1	CD
6912	4107	17	teaspoonful	teaspoonful	NN
6912	4107	18	of	of	IN
6912	4107	19	cold	cold	JJ
6912	4107	20	water	water	NN
6912	4107	21	on	on	IN
6912	4107	22	1/4	1/4	CD
6912	4107	23	teaspoonful	teaspoonful	JJ
6912	4107	24	gelatine	gelatine	NN
6912	4107	25	.	.	.
6912	4108	1	Cover	cover	VB
6912	4108	2	and	and	CC
6912	4108	3	let	let	VB
6912	4108	4	stand	stand	VB
6912	4108	5	a	a	DT
6912	4108	6	few	few	JJ
6912	4108	7	minutes	minute	NNS
6912	4108	8	.	.	.
6912	4109	1	Examine	Examine	NNP
6912	4109	2	.	.	.
6912	4110	1	Has	have	VBZ
6912	4110	2	the	the	DT
6912	4110	3	water	water	NN
6912	4110	4	combined	combine	VBN
6912	4110	5	with	with	IN
6912	4110	6	the	the	DT
6912	4110	7	gelatine	gelatine	NN
6912	4110	8	?	?	.
6912	4111	1	Press	press	VB
6912	4111	2	a	a	DT
6912	4111	3	bit	bit	NN
6912	4111	4	of	of	IN
6912	4111	5	the	the	DT
6912	4111	6	gelatine	gelatine	NN
6912	4111	7	with	with	IN
6912	4111	8	a	a	DT
6912	4111	9	spoon	spoon	NN
6912	4111	10	.	.	.
6912	4112	1	How	how	WRB
6912	4112	2	does	do	VBZ
6912	4112	3	it	-PRON-	PRP
6912	4112	4	compare	compare	VB
6912	4112	5	with	with	IN
6912	4112	6	the	the	DT
6912	4112	7	dry	dry	JJ
6912	4112	8	gelatine	gelatine	NN
6912	4112	9	as	as	IN
6912	4112	10	to	to	IN
6912	4112	11	hardness	hardness	NN
6912	4112	12	?	?	.
6912	4113	1	EXPERIMENT	EXPERIMENT	NNP
6912	4113	2	58	58	CD
6912	4113	3	:	:	:
6912	4113	4	EFFECT	effect	NN
6912	4113	5	OF	of	IN
6912	4113	6	HOT	hot	JJ
6912	4113	7	WATER	WATER	NNP
6912	4113	8	ON	on	IN
6912	4113	9	GELATINE.--Pour	gelatine.--pour	PRP
6912	4113	10	1	1	CD
6912	4113	11	teaspoonful	teaspoonful	JJ
6912	4113	12	boiling	boiling	NN
6912	4113	13	water	water	NN
6912	4113	14	on	on	IN
6912	4113	15	1/4	1/4	CD
6912	4113	16	teaspoonful	teaspoonful	JJ
6912	4113	17	gelatine	gelatine	NN
6912	4113	18	.	.	.
6912	4114	1	Place	place	VB
6912	4114	2	the	the	DT
6912	4114	3	mixture	mixture	NN
6912	4114	4	over	over	IN
6912	4114	5	hot	hot	JJ
6912	4114	6	water	water	NN
6912	4114	7	.	.	.
6912	4115	1	Stir	stir	VB
6912	4115	2	.	.	.
6912	4116	1	What	what	WP
6912	4116	2	is	be	VBZ
6912	4116	3	the	the	DT
6912	4116	4	effect	effect	NN
6912	4116	5	of	of	IN
6912	4116	6	boiling	boil	VBG
6912	4116	7	water	water	NN
6912	4116	8	on	on	IN
6912	4116	9	gelatine	gelatine	NN
6912	4116	10	?	?	.
6912	4117	1	NOTE.--Use	note.--use	RB
6912	4117	2	the	the	DT
6912	4117	3	gelatine	gelatine	NN
6912	4117	4	from	from	IN
6912	4117	5	these	these	DT
6912	4117	6	two	two	CD
6912	4117	7	experiments	experiment	NNS
6912	4117	8	for	for	IN
6912	4117	9	the	the	DT
6912	4117	10	preparation	preparation	NN
6912	4117	11	of	of	IN
6912	4117	12	the	the	DT
6912	4117	13	gelatine	gelatine	NN
6912	4117	14	dessert	dessert	NN
6912	4117	15	of	of	IN
6912	4117	16	the	the	DT
6912	4117	17	lesson	lesson	NN
6912	4117	18	.	.	.
6912	4118	1	GELATINE.--When	GELATINE.--When	NNP
6912	4118	2	the	the	DT
6912	4118	3	beef	beef	NN
6912	4118	4	stock	stock	NN
6912	4118	5	of	of	IN
6912	4118	6	Lesson	Lesson	NNP
6912	4118	7	LXII	LXII	NNP
6912	4118	8	was	be	VBD
6912	4118	9	strained	strain	VBN
6912	4118	10	and	and	CC
6912	4118	11	cooled	cool	VBN
6912	4118	12	,	,	,
6912	4118	13	what	what	WDT
6912	4118	14	material	material	NN
6912	4118	15	,	,	,
6912	4118	16	other	other	JJ
6912	4118	17	than	than	IN
6912	4118	18	fat	fat	NN
6912	4118	19	and	and	CC
6912	4118	20	protein	protein	NN
6912	4118	21	,	,	,
6912	4118	22	was	be	VBD
6912	4118	23	present	present	JJ
6912	4118	24	in	in	IN
6912	4118	25	it	-PRON-	PRP
6912	4118	26	?	?	.
6912	4119	1	From	from	IN
6912	4119	2	what	what	WDT
6912	4119	3	substance	substance	NN
6912	4119	4	in	in	IN
6912	4119	5	the	the	DT
6912	4119	6	meat	meat	NN
6912	4119	7	and	and	CC
6912	4119	8	bone	bone	NN
6912	4119	9	was	be	VBD
6912	4119	10	this	this	DT
6912	4119	11	material	material	NN
6912	4119	12	formed	form	VBN
6912	4119	13	(	(	-LRB-
6912	4119	14	see	see	VB
6912	4119	15	_	_	NNP
6912	4119	16	Protein	Protein	NNP
6912	4119	17	in	in	IN
6912	4119	18	Meat	Meat	NNP
6912	4119	19	_	_	NNP
6912	4119	20	;	;	:
6912	4119	21	_	_	NNP
6912	4119	22	Use	Use	NNP
6912	4119	23	of	of	IN
6912	4119	24	Bone	Bone	NNP
6912	4119	25	and	and	CC
6912	4119	26	Fat	Fat	NNP
6912	4119	27	in	in	IN
6912	4119	28	Soup	soup	NN
6912	4119	29	-	-	HYPH
6912	4119	30	making	making	NNP
6912	4119	31	_	_	NNP
6912	4119	32	;	;	:
6912	4119	33	_	_	NNP
6912	4119	34	Examination	Examination	NNP
6912	4119	35	of	of	IN
6912	4119	36	Cold	Cold	NNP
6912	4119	37	Beef	Beef	NNP
6912	4119	38	Stock	Stock	NNP
6912	4119	39	_	_	NNP
6912	4119	40	)	)	-RRB-
6912	4119	41	?	?	.
6912	4120	1	The	the	DT
6912	4120	2	gelatine	gelatine	NN
6912	4120	3	which	which	WDT
6912	4120	4	is	be	VBZ
6912	4120	5	found	find	VBN
6912	4120	6	at	at	IN
6912	4120	7	market	market	NN
6912	4120	8	is	be	VBZ
6912	4120	9	prepared	prepare	VBN
6912	4120	10	from	from	IN
6912	4120	11	the	the	DT
6912	4120	12	bones	bone	NNS
6912	4120	13	,	,	,
6912	4120	14	gristle	gristle	NN
6912	4120	15	,	,	,
6912	4120	16	skin	skin	NN
6912	4120	17	,	,	,
6912	4120	18	and	and	CC
6912	4120	19	other	other	JJ
6912	4120	20	portions	portion	NNS
6912	4120	21	of	of	IN
6912	4120	22	animals	animal	NNS
6912	4120	23	.	.	.
6912	4121	1	Although	although	IN
6912	4121	2	gelatine	gelatine	NN
6912	4121	3	may	may	MD
6912	4121	4	be	be	VB
6912	4121	5	purchased	purchase	VBN
6912	4121	6	in	in	IN
6912	4121	7	several	several	JJ
6912	4121	8	different	different	JJ
6912	4121	9	forms	form	NNS
6912	4121	10	,	,	,
6912	4121	11	housekeepers	housekeeper	NNS
6912	4121	12	find	find	VBP
6912	4121	13	the	the	DT
6912	4121	14	granulated	granulate	VBN
6912	4121	15	or	or	CC
6912	4121	16	pulverized	pulverize	VBN
6912	4121	17	gelatine	gelatine	NN
6912	4121	18	the	the	DT
6912	4121	19	most	most	RBS
6912	4121	20	convenient	convenient	JJ
6912	4121	21	to	to	TO
6912	4121	22	use	use	VB
6912	4121	23	.	.	.
6912	4122	1	One	one	CD
6912	4122	2	ounce	ounce	NN
6912	4122	3	of	of	IN
6912	4122	4	granulated	granulate	VBN
6912	4122	5	gelatine	gelatine	NN
6912	4122	6	will	will	MD
6912	4122	7	stiffen	stiffen	VB
6912	4122	8	1	1	CD
6912	4122	9	1/2	1/2	CD
6912	4122	10	to	to	IN
6912	4122	11	2	2	CD
6912	4122	12	quarts	quart	NNS
6912	4122	13	of	of	IN
6912	4122	14	jelly	jelly	NNP
6912	4122	15	.	.	.
6912	4123	1	In	in	IN
6912	4123	2	hot	hot	JJ
6912	4123	3	weather	weather	NN
6912	4123	4	more	more	RBR
6912	4123	5	is	be	VBZ
6912	4123	6	required	require	VBN
6912	4123	7	.	.	.
6912	4124	1	If	if	IN
6912	4124	2	fruit	fruit	NN
6912	4124	3	,	,	,
6912	4124	4	vegetables	vegetable	NNS
6912	4124	5	,	,	,
6912	4124	6	or	or	CC
6912	4124	7	nuts	nut	NNS
6912	4124	8	are	be	VBP
6912	4124	9	to	to	TO
6912	4124	10	be	be	VB
6912	4124	11	molded	mold	VBN
6912	4124	12	in	in	IN
6912	4124	13	the	the	DT
6912	4124	14	jelly	jelly	NN
6912	4124	15	,	,	,
6912	4124	16	use	use	NN
6912	4124	17	1	1	CD
6912	4124	18	1/2	1/2	CD
6912	4124	19	ounces	ounce	NNS
6912	4124	20	of	of	IN
6912	4124	21	gelatine	gelatine	NN
6912	4124	22	.	.	.
6912	4125	1	Gelatine	gelatine	NN
6912	4125	2	should	should	MD
6912	4125	3	be	be	VB
6912	4125	4	first	first	RB
6912	4125	5	hydrated	hydrated	JJ
6912	4125	6	(	(	-LRB-
6912	4125	7	_	_	NNP
6912	4125	8	i.e.	i.e.	FW
6912	4125	9	_	_	NNP
6912	4125	10	combined	combine	VBN
6912	4125	11	with	with	IN
6912	4125	12	water	water	NN
6912	4125	13	)	)	-RRB-
6912	4125	14	by	by	IN
6912	4125	15	means	mean	NNS
6912	4125	16	of	of	IN
6912	4125	17	cold	cold	JJ
6912	4125	18	water	water	NN
6912	4125	19	,	,	,
6912	4125	20	and	and	CC
6912	4125	21	then	then	RB
6912	4125	22	dissolved	dissolve	VBN
6912	4125	23	in	in	IN
6912	4125	24	boiling	boil	VBG
6912	4125	25	water	water	NN
6912	4125	26	.	.	.
6912	4126	1	THE	the	DT
6912	4126	2	VALUE	VALUE	NNP
6912	4126	3	OF	of	IN
6912	4126	4	GELATINE.--Gelatine	GELATINE.--Gelatine	NNP
6912	4126	5	is	be	VBZ
6912	4126	6	an	an	DT
6912	4126	7	incomplete	incomplete	JJ
6912	4126	8	protein	protein	NN
6912	4126	9	,	,	,
6912	4126	10	_	_	NNP
6912	4126	11	i.e.	i.e.	FW
6912	4126	12	_	_	NNP
6912	4126	13	it	-PRON-	PRP
6912	4126	14	is	be	VBZ
6912	4126	15	lacking	lack	VBG
6912	4126	16	in	in	IN
6912	4126	17	certain	certain	JJ
6912	4126	18	amino	amino	JJ
6912	4126	19	acids	acid	NNS
6912	4126	20	and	and	CC
6912	4126	21	hence	hence	RB
6912	4126	22	while	while	IN
6912	4126	23	a	a	DT
6912	4126	24	good	good	JJ
6912	4126	25	fuel	fuel	NN
6912	4126	26	,	,	,
6912	4126	27	it	-PRON-	PRP
6912	4126	28	does	do	VBZ
6912	4126	29	not	not	RB
6912	4126	30	,	,	,
6912	4126	31	without	without	IN
6912	4126	32	the	the	DT
6912	4126	33	help	help	NN
6912	4126	34	of	of	IN
6912	4126	35	other	other	JJ
6912	4126	36	proteins	protein	NNS
6912	4126	37	,	,	,
6912	4126	38	both	both	DT
6912	4126	39	build	build	VBP
6912	4126	40	and	and	CC
6912	4126	41	repair	repair	VB
6912	4126	42	the	the	DT
6912	4126	43	body	body	NN
6912	4126	44	.	.	.
6912	4127	1	The	the	DT
6912	4127	2	usual	usual	JJ
6912	4127	3	gelatine	gelatine	NN
6912	4127	4	dish	dish	NN
6912	4127	5	contains	contain	VBZ
6912	4127	6	such	such	PDT
6912	4127	7	a	a	DT
6912	4127	8	small	small	JJ
6912	4127	9	quantity	quantity	NN
6912	4127	10	of	of	IN
6912	4127	11	gelatine	gelatine	NN
6912	4127	12	that	that	WDT
6912	4127	13	the	the	DT
6912	4127	14	question	question	NN
6912	4127	15	of	of	IN
6912	4127	16	its	-PRON-	PRP$
6912	4127	17	food	food	NN
6912	4127	18	value	value	NN
6912	4127	19	may	may	MD
6912	4127	20	be	be	VB
6912	4127	21	disregarded	disregard	VBN
6912	4127	22	.	.	.
6912	4128	1	The	the	DT
6912	4128	2	sugar	sugar	NN
6912	4128	3	and	and	CC
6912	4128	4	fruit	fruit	NN
6912	4128	5	,	,	,
6912	4128	6	however	however	RB
6912	4128	7	,	,	,
6912	4128	8	that	that	WDT
6912	4128	9	are	be	VBP
6912	4128	10	invariably	invariably	RB
6912	4128	11	used	use	VBN
6912	4128	12	in	in	IN
6912	4128	13	gelatine	gelatine	NN
6912	4128	14	dishes	dish	NNS
6912	4128	15	give	give	VB
6912	4128	16	them	-PRON-	PRP
6912	4128	17	food	food	NN
6912	4128	18	value	value	NN
6912	4128	19	.	.	.
6912	4129	1	Since	since	IN
6912	4129	2	gelatine	gelatine	NN
6912	4129	3	liquefies	liquefie	NNS
6912	4129	4	readily	readily	RB
6912	4129	5	by	by	IN
6912	4129	6	heating	heating	NN
6912	4129	7	,	,	,
6912	4129	8	it	-PRON-	PRP
6912	4129	9	is	be	VBZ
6912	4129	10	valuable	valuable	JJ
6912	4129	11	in	in	IN
6912	4129	12	liquid	liquid	JJ
6912	4129	13	diet	diet	NN
6912	4129	14	.	.	.
6912	4130	1	LEMON	LEMON	NNP
6912	4130	2	JELLY	JELLY	NNP
6912	4130	3	1	1	CD
6912	4130	4	tablespoonful	tablespoonful	JJ
6912	4130	5	granulated	granulate	VBN
6912	4130	6	gelatine	gelatine	NN
6912	4130	7	_	_	NNP
6912	4130	8	or	or	CC
6912	4130	9	_	_	NNP
6912	4130	10	1/4	1/4	CD
6912	4130	11	ounce	ounce	NN
6912	4130	12	shredded	shred	VBD
6912	4130	13	gelatine	gelatine	NN
6912	4130	14	1/4	1/4	CD
6912	4130	15	cupful	cupful	JJ
6912	4130	16	cold	cold	JJ
6912	4130	17	water	water	NN
6912	4130	18	3/4	3/4	CD
6912	4130	19	cupful	cupful	JJ
6912	4130	20	sugar	sugar	NN
6912	4130	21	Salt	salt	NN
6912	4130	22	1	1	CD
6912	4130	23	1/2	1/2	CD
6912	4130	24	cupfuls	cupful	NNS
6912	4130	25	boiling	boiling	NN
6912	4130	26	water	water	NN
6912	4130	27	1/4	1/4	CD
6912	4130	28	cupful	cupful	JJ
6912	4130	29	lemon	lemon	NN
6912	4130	30	juice	juice	NN
6912	4130	31	Mix	mix	VB
6912	4130	32	the	the	DT
6912	4130	33	gelatine	gelatine	NN
6912	4130	34	and	and	CC
6912	4130	35	cold	cold	JJ
6912	4130	36	water	water	NN
6912	4130	37	.	.	.
6912	4131	1	Let	let	VB
6912	4131	2	them	-PRON-	PRP
6912	4131	3	stand	stand	VB
6912	4131	4	until	until	IN
6912	4131	5	the	the	DT
6912	4131	6	water	water	NN
6912	4131	7	is	be	VBZ
6912	4131	8	absorbed	absorb	VBN
6912	4131	9	.	.	.
6912	4132	1	Add	add	VB
6912	4132	2	the	the	DT
6912	4132	3	boiling	boiling	NN
6912	4132	4	water	water	NN
6912	4132	5	,	,	,
6912	4132	6	sugar	sugar	NN
6912	4132	7	,	,	,
6912	4132	8	and	and	CC
6912	4132	9	salt	salt	NN
6912	4132	10	.	.	.
6912	4133	1	Stir	stir	VB
6912	4133	2	until	until	IN
6912	4133	3	the	the	DT
6912	4133	4	gelatine	gelatine	NN
6912	4133	5	is	be	VBZ
6912	4133	6	dissolved	dissolve	VBN
6912	4133	7	completely	completely	RB
6912	4133	8	,	,	,
6912	4133	9	then	then	RB
6912	4133	10	add	add	VB
6912	4133	11	the	the	DT
6912	4133	12	fruit	fruit	NN
6912	4133	13	juice	juice	NN
6912	4133	14	,	,	,
6912	4133	15	strain	strain	VB
6912	4133	16	,	,	,
6912	4133	17	and	and	CC
6912	4133	18	pour	pour	VB
6912	4133	19	into	into	IN
6912	4133	20	a	a	DT
6912	4133	21	mold	mold	NN
6912	4133	22	.	.	.
6912	4134	1	Set	Set	VBN
6912	4134	2	in	in	IN
6912	4134	3	a	a	DT
6912	4134	4	cool	cool	JJ
6912	4134	5	place	place	NN
6912	4134	6	to	to	TO
6912	4134	7	harden	harden	VB
6912	4134	8	.	.	.
6912	4135	1	_	_	NNP
6912	4135	2	Gelatine	Gelatine	NNP
6912	4135	3	mixtures	mixture	NNS
6912	4135	4	should	should	MD
6912	4135	5	be	be	VB
6912	4135	6	covered	cover	VBN
6912	4135	7	while	while	IN
6912	4135	8	soaking	soak	VBG
6912	4135	9	and	and	CC
6912	4135	10	cooling	cool	VBG
6912	4135	11	_	_	NNP
6912	4135	12	.	.	.
6912	4136	1	_	_	NNP
6912	4136	2	To	to	TO
6912	4136	3	remove	remove	VB
6912	4136	4	jelly	jelly	RB
6912	4136	5	from	from	IN
6912	4136	6	the	the	DT
6912	4136	7	mold	mold	NN
6912	4136	8	_	_	NNP
6912	4136	9	,	,	,
6912	4136	10	apply	apply	VB
6912	4136	11	a	a	DT
6912	4136	12	cloth	cloth	NN
6912	4136	13	wrung	wrung	NN
6912	4136	14	out	out	IN
6912	4136	15	of	of	IN
6912	4136	16	hot	hot	JJ
6912	4136	17	water	water	NN
6912	4136	18	to	to	IN
6912	4136	19	the	the	DT
6912	4136	20	outside	outside	NN
6912	4136	21	of	of	IN
6912	4136	22	the	the	DT
6912	4136	23	mold	mold	NN
6912	4136	24	.	.	.
6912	4137	1	FRUIT	FRUIT	NNP
6912	4137	2	JELLY	JELLY	NNP
6912	4137	3	Prepare	prepare	VB
6912	4137	4	lemon	lemon	NN
6912	4137	5	jelly	jelly	NN
6912	4137	6	mixture	mixture	NN
6912	4137	7	.	.	.
6912	4138	1	Cover	cover	VB
6912	4138	2	and	and	CC
6912	4138	3	allow	allow	VB
6912	4138	4	to	to	TO
6912	4138	5	cool	cool	VB
6912	4138	6	until	until	IN
6912	4138	7	it	-PRON-	PRP
6912	4138	8	begins	begin	VBZ
6912	4138	9	to	to	TO
6912	4138	10	stiffen	stiffen	NNP
6912	4138	11	.	.	.
6912	4139	1	Peel	peel	NN
6912	4139	2	oranges	orange	NNS
6912	4139	3	and	and	CC
6912	4139	4	bananas	banana	NNS
6912	4139	5	;	;	,
6912	4139	6	cut	cut	VB
6912	4139	7	them	-PRON-	PRP
6912	4139	8	into	into	IN
6912	4139	9	small	small	JJ
6912	4139	10	pieces	piece	NNS
6912	4139	11	or	or	CC
6912	4139	12	slices	slice	NNS
6912	4139	13	.	.	.
6912	4140	1	Cut	cut	VB
6912	4140	2	nuts	nut	NNS
6912	4140	3	into	into	IN
6912	4140	4	pieces	piece	NNS
6912	4140	5	.	.	.
6912	4141	1	Stir	stir	VB
6912	4141	2	in	in	IN
6912	4141	3	the	the	DT
6912	4141	4	prepared	prepare	VBN
6912	4141	5	fruit	fruit	NN
6912	4141	6	and	and	CC
6912	4141	7	nuts	nut	NNS
6912	4141	8	.	.	.
6912	4142	1	Turn	turn	VB
6912	4142	2	into	into	IN
6912	4142	3	a	a	DT
6912	4142	4	mold	mold	NN
6912	4142	5	,	,	,
6912	4142	6	cover	cover	NN
6912	4142	7	,	,	,
6912	4142	8	and	and	CC
6912	4142	9	put	put	VBD
6912	4142	10	in	in	RP
6912	4142	11	a	a	DT
6912	4142	12	cool	cool	JJ
6912	4142	13	place	place	NN
6912	4142	14	until	until	IN
6912	4142	15	firm	firm	NN
6912	4142	16	.	.	.
6912	4143	1	Serve	serve	VB
6912	4143	2	cold	cold	NN
6912	4143	3	,	,	,
6912	4143	4	with	with	IN
6912	4143	5	or	or	CC
6912	4143	6	without	without	IN
6912	4143	7	cream	cream	NN
6912	4143	8	.	.	.
6912	4144	1	Other	other	JJ
6912	4144	2	fruits	fruit	NNS
6912	4144	3	may	may	MD
6912	4144	4	be	be	VB
6912	4144	5	used	use	VBN
6912	4144	6	instead	instead	RB
6912	4144	7	of	of	IN
6912	4144	8	those	those	DT
6912	4144	9	mentioned	mention	VBN
6912	4144	10	in	in	IN
6912	4144	11	the	the	DT
6912	4144	12	recipe	recipe	NN
6912	4144	13	.	.	.
6912	4145	1	If	if	IN
6912	4145	2	pineapple	pineapple	NN
6912	4145	3	is	be	VBZ
6912	4145	4	used	use	VBN
6912	4145	5	it	-PRON-	PRP
6912	4145	6	must	must	MD
6912	4145	7	be	be	VB
6912	4145	8	cooked	cook	VBN
6912	4145	9	before	before	IN
6912	4145	10	adding	add	VBG
6912	4145	11	to	to	IN
6912	4145	12	jelly	jelly	NNP
6912	4145	13	.	.	.
6912	4146	1	Pineapple	pineapple	NN
6912	4146	2	contains	contain	VBZ
6912	4146	3	an	an	DT
6912	4146	4	enzyme	enzyme	NNS
6912	4146	5	which	which	WDT
6912	4146	6	liquefies	liquefy	VBZ
6912	4146	7	gelatine	gelatine	NN
6912	4146	8	.	.	.
6912	4147	1	Hence	hence	RB
6912	4147	2	jelly	jelly	RB
6912	4147	3	containing	contain	VBG
6912	4147	4	fresh	fresh	JJ
6912	4147	5	pineapple	pineapple	NN
6912	4147	6	fails	fail	VBZ
6912	4147	7	to	to	IN
6912	4147	8	stiffen	stiffen	NNP
6912	4147	9	.	.	.
6912	4148	1	WHIPPED	WHIPPED	NNP
6912	4148	2	JELLY	JELLY	NNP
6912	4148	3	When	when	WRB
6912	4148	4	a	a	DT
6912	4148	5	gelatine	gelatine	NN
6912	4148	6	mixture	mixture	NN
6912	4148	7	is	be	VBZ
6912	4148	8	cool	cool	JJ
6912	4148	9	and	and	CC
6912	4148	10	begins	begin	VBZ
6912	4148	11	to	to	TO
6912	4148	12	stiffen	stiffen	NNP
6912	4148	13	,	,	,
6912	4148	14	it	-PRON-	PRP
6912	4148	15	may	may	MD
6912	4148	16	be	be	VB
6912	4148	17	whipped	whip	VBN
6912	4148	18	with	with	IN
6912	4148	19	a	a	DT
6912	4148	20	Dover	Dover	NNP
6912	4148	21	egg	egg	NN
6912	4148	22	beater	beater	NN
6912	4148	23	.	.	.
6912	4149	1	Air	air	NN
6912	4149	2	beaten	beat	VBN
6912	4149	3	into	into	IN
6912	4149	4	a	a	DT
6912	4149	5	gelatine	gelatine	NN
6912	4149	6	dessert	dessert	NN
6912	4149	7	changes	change	VBZ
6912	4149	8	it	-PRON-	PRP
6912	4149	9	in	in	IN
6912	4149	10	appearance	appearance	NN
6912	4149	11	and	and	CC
6912	4149	12	quantity	quantity	NN
6912	4149	13	.	.	.
6912	4150	1	Lemon	Lemon	NNP
6912	4150	2	Jelly	Jelly	NNP
6912	4150	3	may	may	MD
6912	4150	4	be	be	VB
6912	4150	5	varied	varied	JJ
6912	4150	6	as	as	IN
6912	4150	7	follows	follow	VBZ
6912	4150	8	:	:	:
6912	4150	9	Prepare	prepare	VB
6912	4150	10	lemon	lemon	NN
6912	4150	11	jelly	jelly	NN
6912	4150	12	mixture	mixture	NN
6912	4150	13	.	.	.
6912	4151	1	Cover	cover	NN
6912	4151	2	and	and	CC
6912	4151	3	set	set	VB
6912	4151	4	aside	aside	RB
6912	4151	5	to	to	IN
6912	4151	6	cool	cool	JJ
6912	4151	7	.	.	.
6912	4152	1	Then	then	RB
6912	4152	2	divide	divide	VB
6912	4152	3	into	into	IN
6912	4152	4	two	two	CD
6912	4152	5	portions	portion	NNS
6912	4152	6	.	.	.
6912	4153	1	Add	add	VB
6912	4153	2	fruit	fruit	NN
6912	4153	3	to	to	IN
6912	4153	4	one	one	CD
6912	4153	5	portion	portion	NN
6912	4153	6	and	and	CC
6912	4153	7	turn	turn	VB
6912	4153	8	it	-PRON-	PRP
6912	4153	9	into	into	IN
6912	4153	10	a	a	DT
6912	4153	11	mold	mold	NN
6912	4153	12	and	and	CC
6912	4153	13	set	set	VBN
6912	4153	14	aside	aside	RB
6912	4153	15	in	in	IN
6912	4153	16	a	a	DT
6912	4153	17	cool	cool	JJ
6912	4153	18	place	place	NN
6912	4153	19	.	.	.
6912	4154	1	Whip	whip	VB
6912	4154	2	the	the	DT
6912	4154	3	second	second	JJ
6912	4154	4	portion	portion	NN
6912	4154	5	of	of	IN
6912	4154	6	jelly	jelly	NNP
6912	4154	7	.	.	.
6912	4155	1	When	when	WRB
6912	4155	2	the	the	DT
6912	4155	3	jelly	jelly	NN
6912	4155	4	in	in	IN
6912	4155	5	the	the	DT
6912	4155	6	mold	mold	NN
6912	4155	7	is	be	VBZ
6912	4155	8	stiff	stiff	JJ
6912	4155	9	,	,	,
6912	4155	10	pour	pour	VB
6912	4155	11	the	the	DT
6912	4155	12	whipped	whip	VBN
6912	4155	13	jelly	jelly	RB
6912	4155	14	over	over	IN
6912	4155	15	it	-PRON-	PRP
6912	4155	16	and	and	CC
6912	4155	17	set	set	VB
6912	4155	18	aside	aside	RB
6912	4155	19	to	to	IN
6912	4155	20	cool	cool	JJ
6912	4155	21	.	.	.
6912	4156	1	When	when	WRB
6912	4156	2	ready	ready	JJ
6912	4156	3	to	to	TO
6912	4156	4	serve	serve	VB
6912	4156	5	,	,	,
6912	4156	6	unmold	unmold	JJ
6912	4156	7	,	,	,
6912	4156	8	garnish	garnish	VBP
6912	4156	9	with	with	IN
6912	4156	10	fruit	fruit	NN
6912	4156	11	or	or	CC
6912	4156	12	nuts	nut	NNS
6912	4156	13	,	,	,
6912	4156	14	if	if	IN
6912	4156	15	desired	desire	VBN
6912	4156	16	.	.	.
6912	4157	1	Serve	serve	VB
6912	4157	2	with	with	IN
6912	4157	3	top	top	JJ
6912	4157	4	milk	milk	NN
6912	4157	5	,	,	,
6912	4157	6	plain	plain	JJ
6912	4157	7	or	or	CC
6912	4157	8	whipped	whip	VBN
6912	4157	9	cream	cream	NN
6912	4157	10	or	or	CC
6912	4157	11	Custard	Custard	NNP
6912	4157	12	Sauce	Sauce	NNP
6912	4157	13	.	.	.
6912	4158	1	QUESTIONS	questions	VB
6912	4158	2	What	what	WP
6912	4158	3	is	be	VBZ
6912	4158	4	the	the	DT
6912	4158	5	purpose	purpose	NN
6912	4158	6	of	of	IN
6912	4158	7	covering	cover	VBG
6912	4158	8	the	the	DT
6912	4158	9	gelatine	gelatine	NN
6912	4158	10	while	while	IN
6912	4158	11	soaking	soak	VBG
6912	4158	12	and	and	CC
6912	4158	13	cooling	cool	VBG
6912	4158	14	?	?	.
6912	4159	1	Why	why	WRB
6912	4159	2	is	be	VBZ
6912	4159	3	it	-PRON-	PRP
6912	4159	4	necessary	necessary	JJ
6912	4159	5	to	to	TO
6912	4159	6	dissolve	dissolve	VB
6912	4159	7	the	the	DT
6912	4159	8	gelatine	gelatine	NN
6912	4159	9	completely	completely	RB
6912	4159	10	?	?	.
6912	4160	1	What	what	WP
6912	4160	2	would	would	MD
6912	4160	3	be	be	VB
6912	4160	4	the	the	DT
6912	4160	5	effect	effect	NN
6912	4160	6	of	of	IN
6912	4160	7	adding	add	VBG
6912	4160	8	cold	cold	JJ
6912	4160	9	fruit	fruit	NN
6912	4160	10	juice	juice	NN
6912	4160	11	to	to	IN
6912	4160	12	the	the	DT
6912	4160	13	hot	hot	JJ
6912	4160	14	gelatine	gelatine	NN
6912	4160	15	mixture	mixture	NN
6912	4160	16	?	?	.
6912	4161	1	What	what	WP
6912	4161	2	must	must	MD
6912	4161	3	be	be	VB
6912	4161	4	the	the	DT
6912	4161	5	temperature	temperature	NN
6912	4161	6	of	of	IN
6912	4161	7	water	water	NN
6912	4161	8	to	to	TO
6912	4161	9	dissolve	dissolve	VB
6912	4161	10	gelatine	gelatine	NN
6912	4161	11	?	?	.
6912	4162	1	From	from	IN
6912	4162	2	this	this	DT
6912	4162	3	explain	explain	NN
6912	4162	4	why	why	WRB
6912	4162	5	the	the	DT
6912	4162	6	gelatine	gelatine	NN
6912	4162	7	should	should	MD
6912	4162	8	be	be	VB
6912	4162	9	dissolved	dissolve	VBN
6912	4162	10	before	before	IN
6912	4162	11	the	the	DT
6912	4162	12	fruit	fruit	NN
6912	4162	13	juice	juice	NN
6912	4162	14	is	be	VBZ
6912	4162	15	added	add	VBN
6912	4162	16	.	.	.
6912	4163	1	What	what	WP
6912	4163	2	is	be	VBZ
6912	4163	3	the	the	DT
6912	4163	4	purpose	purpose	NN
6912	4163	5	of	of	IN
6912	4163	6	straining	strain	VBG
6912	4163	7	gelatine	gelatine	NN
6912	4163	8	mixtures	mixture	NNS
6912	4163	9	?	?	.
6912	4164	1	Through	through	IN
6912	4164	2	what	what	WP
6912	4164	3	should	should	MD
6912	4164	4	gelatine	gelatine	VB
6912	4164	5	mixtures	mixture	NNS
6912	4164	6	be	be	VB
6912	4164	7	strained	strain	VBN
6912	4164	8	?	?	.
6912	4165	1	Of	of	IN
6912	4165	2	what	what	WDT
6912	4165	3	material	material	NN
6912	4165	4	should	should	MD
6912	4165	5	jelly	jelly	RB
6912	4165	6	molds	mold	NNS
6912	4165	7	be	be	VB
6912	4165	8	made	make	VBN
6912	4165	9	?	?	.
6912	4166	1	Why	why	WRB
6912	4166	2	?	?	.
6912	4167	1	How	how	WRB
6912	4167	2	are	be	VBP
6912	4167	3	jellies	jelly	NNS
6912	4167	4	removed	remove	VBN
6912	4167	5	from	from	IN
6912	4167	6	the	the	DT
6912	4167	7	molds	mold	NNS
6912	4167	8	without	without	IN
6912	4167	9	breaking	break	VBG
6912	4167	10	or	or	CC
6912	4167	11	marring	mar	VBG
6912	4167	12	the	the	DT
6912	4167	13	jellies	jelly	NNS
6912	4167	14	?	?	.
6912	4168	1	Explain	explain	VB
6912	4168	2	.	.	.
6912	4169	1	When	when	WRB
6912	4169	2	fruit	fruit	NN
6912	4169	3	is	be	VBZ
6912	4169	4	to	to	TO
6912	4169	5	be	be	VB
6912	4169	6	added	add	VBN
6912	4169	7	to	to	IN
6912	4169	8	jelly	jelly	NNP
6912	4169	9	,	,	,
6912	4169	10	what	what	WP
6912	4169	11	is	be	VBZ
6912	4169	12	the	the	DT
6912	4169	13	purpose	purpose	NN
6912	4169	14	of	of	IN
6912	4169	15	allowing	allow	VBG
6912	4169	16	the	the	DT
6912	4169	17	jelly	jelly	NNP
6912	4169	18	to	to	TO
6912	4169	19	cool	cool	VB
6912	4169	20	and	and	CC
6912	4169	21	almost	almost	RB
6912	4169	22	stiffen	stiffen	NNP
6912	4169	23	before	before	IN
6912	4169	24	adding	add	VBG
6912	4169	25	the	the	DT
6912	4169	26	fruit	fruit	NN
6912	4169	27	?	?	.
6912	4170	1	LESSON	LESSON	NNP
6912	4170	2	LXVIII	LXVIII	NNP
6912	4170	3	GELATINE	GELATINE	NNS
6912	4170	4	(	(	-LRB-
6912	4170	5	B	b	NN
6912	4170	6	)	)	-RRB-
6912	4170	7	SNOW	snow	NN
6912	4170	8	PUDDING	pudding	NN
6912	4170	9	1	1	CD
6912	4170	10	tablespoonful	tablespoonful	JJ
6912	4170	11	granulated	granulate	VBN
6912	4170	12	gelatine	gelatine	NN
6912	4170	13	1/4	1/4	CD
6912	4170	14	cupful	cupful	JJ
6912	4170	15	cold	cold	JJ
6912	4170	16	water	water	NN
6912	4170	17	1	1	CD
6912	4170	18	cupful	cupful	JJ
6912	4170	19	sugar	sugar	NN
6912	4170	20	Salt	Salt	NNP
6912	4170	21	1	1	CD
6912	4170	22	cupful	cupful	JJ
6912	4170	23	boiling	boiling	NN
6912	4170	24	water	water	NN
6912	4170	25	1/4	1/4	CD
6912	4170	26	cupful	cupful	JJ
6912	4170	27	lemon	lemon	NN
6912	4170	28	juice	juice	NN
6912	4170	29	2	2	CD
6912	4170	30	or	or	CC
6912	4170	31	3	3	CD
6912	4170	32	egg	egg	NN
6912	4170	33	whites	white	NNS
6912	4170	34	Mix	mix	VB
6912	4170	35	these	these	DT
6912	4170	36	ingredients	ingredient	NNS
6912	4170	37	(	(	-LRB-
6912	4170	38	except	except	IN
6912	4170	39	egg	egg	NN
6912	4170	40	whites	white	NNS
6912	4170	41	)	)	-RRB-
6912	4170	42	as	as	IN
6912	4170	43	for	for	IN
6912	4170	44	Lemon	Lemon	NNP
6912	4170	45	Jelly	Jelly	NNP
6912	4170	46	.	.	.
6912	4171	1	Set	Set	VBN
6912	4171	2	aside	aside	RB
6912	4171	3	to	to	IN
6912	4171	4	cool	cool	JJ
6912	4171	5	.	.	.
6912	4172	1	Beat	beat	VB
6912	4172	2	the	the	DT
6912	4172	3	egg	egg	NN
6912	4172	4	whites	white	NNS
6912	4172	5	until	until	IN
6912	4172	6	stiff	stiff	NNP
6912	4172	7	.	.	.
6912	4173	1	When	when	WRB
6912	4173	2	the	the	DT
6912	4173	3	gelatine	gelatine	NN
6912	4173	4	mixture	mixture	NN
6912	4173	5	begins	begin	VBZ
6912	4173	6	to	to	TO
6912	4173	7	stiffen	stiffen	NNP
6912	4173	8	,	,	,
6912	4173	9	beat	beat	VBD
6912	4173	10	it	-PRON-	PRP
6912	4173	11	(	(	-LRB-
6912	4173	12	surrounded	surround	VBN
6912	4173	13	by	by	IN
6912	4173	14	ice	ice	NN
6912	4173	15	water	water	NN
6912	4173	16	)	)	-RRB-
6912	4173	17	until	until	IN
6912	4173	18	it	-PRON-	PRP
6912	4173	19	becomes	become	VBZ
6912	4173	20	frothy	frothy	JJ
6912	4173	21	,	,	,
6912	4173	22	then	then	RB
6912	4173	23	add	add	VB
6912	4173	24	the	the	DT
6912	4173	25	beaten	beat	VBN
6912	4173	26	egg	egg	NN
6912	4173	27	whites	white	NNS
6912	4173	28	and	and	CC
6912	4173	29	continue	continue	VB
6912	4173	30	beating	beat	VBG
6912	4173	31	until	until	IN
6912	4173	32	the	the	DT
6912	4173	33	mixture	mixture	NN
6912	4173	34	begins	begin	VBZ
6912	4173	35	to	to	TO
6912	4173	36	stiffen	stiffen	NNP
6912	4173	37	.	.	.
6912	4174	1	Turn	turn	VB
6912	4174	2	into	into	IN
6912	4174	3	a	a	DT
6912	4174	4	mold	mold	NN
6912	4174	5	and	and	CC
6912	4174	6	set	set	VBN
6912	4174	7	aside	aside	RB
6912	4174	8	in	in	IN
6912	4174	9	a	a	DT
6912	4174	10	cool	cool	JJ
6912	4174	11	place	place	NN
6912	4174	12	.	.	.
6912	4175	1	Serve	serve	VB
6912	4175	2	with	with	IN
6912	4175	3	chilled	chill	VBN
6912	4175	4	Custard	Custard	NNP
6912	4175	5	Sauce	Sauce	NNP
6912	4175	6	.	.	.
6912	4176	1	For	for	IN
6912	4176	2	the	the	DT
6912	4176	3	sauce	sauce	NN
6912	4176	4	,	,	,
6912	4176	5	follow	follow	VB
6912	4176	6	the	the	DT
6912	4176	7	recipe	recipe	NN
6912	4176	8	for	for	IN
6912	4176	9	Soft	Soft	NNP
6912	4176	10	Custard	Custard	NNP
6912	4176	11	,	,	,
6912	4176	12	using	use	VBG
6912	4176	13	egg	egg	NN
6912	4176	14	yolks	yolk	NNS
6912	4176	15	(	(	-LRB-
6912	4176	16	instead	instead	RB
6912	4176	17	of	of	IN
6912	4176	18	whole	whole	JJ
6912	4176	19	eggs	egg	NNS
6912	4176	20	)	)	-RRB-
6912	4176	21	and	and	CC
6912	4176	22	3/8	3/8	CD
6912	4176	23	cupful	cupful	NN
6912	4176	24	of	of	IN
6912	4176	25	sugar	sugar	NN
6912	4176	26	(	(	-LRB-
6912	4176	27	instead	instead	RB
6912	4176	28	of	of	IN
6912	4176	29	1/4	1/4	CD
6912	4176	30	cupful	cupful	NN
6912	4176	31	)	)	-RRB-
6912	4176	32	.	.	.
6912	4177	1	In	in	IN
6912	4177	2	case	case	NN
6912	4177	3	only	only	RB
6912	4177	4	2	2	CD
6912	4177	5	egg	egg	NN
6912	4177	6	yolks	yolk	NNS
6912	4177	7	are	be	VBP
6912	4177	8	used	use	VBN
6912	4177	9	in	in	IN
6912	4177	10	making	make	VBG
6912	4177	11	the	the	DT
6912	4177	12	custard	custard	NN
6912	4177	13	,	,	,
6912	4177	14	1	1	CD
6912	4177	15	teaspoonful	teaspoonful	NN
6912	4177	16	of	of	IN
6912	4177	17	corn	corn	NN
6912	4177	18	-	-	HYPH
6912	4177	19	starch	starch	NN
6912	4177	20	may	may	MD
6912	4177	21	be	be	VB
6912	4177	22	used	use	VBN
6912	4177	23	for	for	IN
6912	4177	24	additional	additional	JJ
6912	4177	25	thickening	thickening	NN
6912	4177	26	,	,	,
6912	4177	27	as	as	IN
6912	4177	28	suggested	suggest	VBN
6912	4177	29	.	.	.
6912	4178	1	The	the	DT
6912	4178	2	addition	addition	NN
6912	4178	3	of	of	IN
6912	4178	4	1/2	1/2	CD
6912	4178	5	cupful	cupful	NN
6912	4178	6	of	of	IN
6912	4178	7	chopped	chop	VBN
6912	4178	8	nuts	nut	NNS
6912	4178	9	to	to	IN
6912	4178	10	Snow	Snow	NNP
6912	4178	11	Pudding	Pudding	NNP
6912	4178	12	makes	make	VBZ
6912	4178	13	a	a	DT
6912	4178	14	pleasing	pleasing	JJ
6912	4178	15	variation	variation	NN
6912	4178	16	.	.	.
6912	4179	1	The	the	DT
6912	4179	2	nuts	nut	NNS
6912	4179	3	should	should	MD
6912	4179	4	be	be	VB
6912	4179	5	added	add	VBN
6912	4179	6	just	just	RB
6912	4179	7	before	before	IN
6912	4179	8	turning	turn	VBG
6912	4179	9	the	the	DT
6912	4179	10	mixture	mixture	NN
6912	4179	11	into	into	IN
6912	4179	12	the	the	DT
6912	4179	13	mold	mold	NN
6912	4179	14	.	.	.
6912	4180	1	Snow	Snow	NNP
6912	4180	2	Pudding	Pudding	NNP
6912	4180	3	may	may	MD
6912	4180	4	be	be	VB
6912	4180	5	prepared	prepare	VBN
6912	4180	6	by	by	IN
6912	4180	7	whipping	whip	VBG
6912	4180	8	plain	plain	JJ
6912	4180	9	Lemon	Lemon	NNP
6912	4180	10	Jelly	Jelly	NNP
6912	4180	11	as	as	IN
6912	4180	12	directed	direct	VBN
6912	4180	13	in	in	IN
6912	4180	14	the	the	DT
6912	4180	15	previous	previous	JJ
6912	4180	16	lesson	lesson	NN
6912	4180	17	and	and	CC
6912	4180	18	serving	serve	VBG
6912	4180	19	it	-PRON-	PRP
6912	4180	20	with	with	IN
6912	4180	21	Custard	Custard	NNP
6912	4180	22	Sauce	Sauce	NNP
6912	4180	23	.	.	.
6912	4181	1	The	the	DT
6912	4181	2	use	use	NN
6912	4181	3	of	of	IN
6912	4181	4	egg	egg	NN
6912	4181	5	whites	white	NNS
6912	4181	6	,	,	,
6912	4181	7	however	however	RB
6912	4181	8	,	,	,
6912	4181	9	adds	add	VBZ
6912	4181	10	to	to	IN
6912	4181	11	the	the	DT
6912	4181	12	food	food	NN
6912	4181	13	value	value	NN
6912	4181	14	of	of	IN
6912	4181	15	the	the	DT
6912	4181	16	dessert	dessert	NN
6912	4181	17	and	and	CC
6912	4181	18	makes	make	VBZ
6912	4181	19	it	-PRON-	PRP
6912	4181	20	more	more	RBR
6912	4181	21	tasty	tasty	JJ
6912	4181	22	.	.	.
6912	4182	1	PINEAPPLE	PINEAPPLE	NNP
6912	4182	2	BAVARIAN	BAVARIAN	NNP
6912	4182	3	CREAM	cream	NN
6912	4182	4	1	1	CD
6912	4182	5	tablespoonful	tablespoonful	JJ
6912	4182	6	gelatine	gelatine	NN
6912	4182	7	1/4	1/4	CD
6912	4182	8	cupful	cupful	JJ
6912	4182	9	cold	cold	JJ
6912	4182	10	water	water	NN
6912	4182	11	1	1	CD
6912	4182	12	small	small	JJ
6912	4182	13	can	can	NN
6912	4182	14	(	(	-LRB-
6912	4182	15	8	8	CD
6912	4182	16	ounces	ounce	NNS
6912	4182	17	)	)	-RRB-
6912	4182	18	shredded	shred	VBD
6912	4182	19	pineapple	pineapple	NN
6912	4182	20	Boiling	boil	VBG
6912	4182	21	water	water	NN
6912	4182	22	1/2	1/2	CD
6912	4182	23	cupful	cupful	JJ
6912	4182	24	sugar	sugar	NN
6912	4182	25	Salt	Salt	NNP
6912	4182	26	2	2	CD
6912	4182	27	tablespoonfuls	tablespoonful	VBZ
6912	4182	28	lemon	lemon	NN
6912	4182	29	juice	juice	NN
6912	4182	30	1/2	1/2	CD
6912	4182	31	cupful	cupful	JJ
6912	4182	32	(	(	-LRB-
6912	4182	33	or	or	CC
6912	4182	34	more	more	RBR
6912	4182	35	)	)	-RRB-
6912	4182	36	whipped	whip	VBN
6912	4182	37	cream	cream	NN
6912	4182	38	Mix	mix	VB
6912	4182	39	the	the	DT
6912	4182	40	gelatine	gelatine	NN
6912	4182	41	and	and	CC
6912	4182	42	cold	cold	JJ
6912	4182	43	water	water	NN
6912	4182	44	and	and	CC
6912	4182	45	let	let	VB
6912	4182	46	stand	stand	VB
6912	4182	47	until	until	IN
6912	4182	48	the	the	DT
6912	4182	49	water	water	NN
6912	4182	50	is	be	VBZ
6912	4182	51	absorbed	absorb	VBN
6912	4182	52	.	.	.
6912	4183	1	Drain	drain	VB
6912	4183	2	the	the	DT
6912	4183	3	sirup	sirup	NN
6912	4183	4	from	from	IN
6912	4183	5	the	the	DT
6912	4183	6	shredded	shredded	JJ
6912	4183	7	pineapple	pineapple	NN
6912	4183	8	and	and	CC
6912	4183	9	add	add	VB
6912	4183	10	enough	enough	JJ
6912	4183	11	water	water	NN
6912	4183	12	to	to	IN
6912	4183	13	it	-PRON-	PRP
6912	4183	14	to	to	TO
6912	4183	15	make	make	VB
6912	4183	16	1	1	CD
6912	4183	17	1/2	1/2	CD
6912	4183	18	cupfuls	cupful	NNS
6912	4183	19	.	.	.
6912	4184	1	Heat	heat	VB
6912	4184	2	the	the	DT
6912	4184	3	pineapple	pineapple	NN
6912	4184	4	sirup	sirup	NN
6912	4184	5	and	and	CC
6912	4184	6	water	water	NN
6912	4184	7	to	to	IN
6912	4184	8	boiling	boiling	NN
6912	4184	9	point	point	NN
6912	4184	10	.	.	.
6912	4185	1	Then	then	RB
6912	4185	2	pour	pour	VB
6912	4185	3	it	-PRON-	PRP
6912	4185	4	over	over	IN
6912	4185	5	the	the	DT
6912	4185	6	gelatine	gelatine	NN
6912	4185	7	mixture	mixture	NN
6912	4185	8	.	.	.
6912	4186	1	Stir	stir	VB
6912	4186	2	until	until	IN
6912	4186	3	the	the	DT
6912	4186	4	gelatine	gelatine	NN
6912	4186	5	is	be	VBZ
6912	4186	6	dissolved	dissolve	VBN
6912	4186	7	.	.	.
6912	4187	1	Add	add	VB
6912	4187	2	the	the	DT
6912	4187	3	sugar	sugar	NN
6912	4187	4	and	and	CC
6912	4187	5	salt	salt	NN
6912	4187	6	and	and	CC
6912	4187	7	continue	continue	VB
6912	4187	8	stirring	stir	VBG
6912	4187	9	until	until	IN
6912	4187	10	they	-PRON-	PRP
6912	4187	11	are	be	VBP
6912	4187	12	dissolved	dissolve	VBN
6912	4187	13	.	.	.
6912	4188	1	Add	add	VB
6912	4188	2	the	the	DT
6912	4188	3	lemon	lemon	NN
6912	4188	4	juice	juice	NN
6912	4188	5	.	.	.
6912	4189	1	Cover	cover	NN
6912	4189	2	and	and	CC
6912	4189	3	set	set	VBD
6912	4189	4	aside	aside	RB
6912	4189	5	in	in	IN
6912	4189	6	a	a	DT
6912	4189	7	cold	cold	JJ
6912	4189	8	place	place	NN
6912	4189	9	until	until	IN
6912	4189	10	the	the	DT
6912	4189	11	mixture	mixture	NN
6912	4189	12	begins	begin	VBZ
6912	4189	13	to	to	TO
6912	4189	14	stiffen	stiffen	NNP
6912	4189	15	.	.	.
6912	4190	1	Whip	whip	VB
6912	4190	2	the	the	DT
6912	4190	3	cream	cream	NN
6912	4190	4	.	.	.
6912	4191	1	Add	add	VB
6912	4191	2	the	the	DT
6912	4191	3	shredded	shredded	JJ
6912	4191	4	pineapple	pineapple	NN
6912	4191	5	and	and	CC
6912	4191	6	whipped	whip	VBD
6912	4191	7	cream	cream	NN
6912	4191	8	to	to	IN
6912	4191	9	the	the	DT
6912	4191	10	gelatine	gelatine	NN
6912	4191	11	mixture	mixture	NN
6912	4191	12	.	.	.
6912	4192	1	Surround	surround	VB
6912	4192	2	this	this	DT
6912	4192	3	with	with	IN
6912	4192	4	ice	ice	NN
6912	4192	5	water	water	NN
6912	4192	6	and	and	CC
6912	4192	7	beat	beat	VBD
6912	4192	8	until	until	IN
6912	4192	9	the	the	DT
6912	4192	10	mixture	mixture	NN
6912	4192	11	again	again	RB
6912	4192	12	begins	begin	VBZ
6912	4192	13	to	to	TO
6912	4192	14	stiffen	stiffen	NNP
6912	4192	15	.	.	.
6912	4193	1	Turn	turn	VB
6912	4193	2	into	into	IN
6912	4193	3	a	a	DT
6912	4193	4	mold	mold	NN
6912	4193	5	and	and	CC
6912	4193	6	set	set	VBN
6912	4193	7	aside	aside	RB
6912	4193	8	in	in	IN
6912	4193	9	a	a	DT
6912	4193	10	cool	cool	JJ
6912	4193	11	place	place	NN
6912	4193	12	.	.	.
6912	4194	1	Serve	serve	VB
6912	4194	2	cold	cold	NN
6912	4194	3	.	.	.
6912	4195	1	QUESTIONS	questions	VB
6912	4195	2	What	what	WP
6912	4195	3	is	be	VBZ
6912	4195	4	the	the	DT
6912	4195	5	price	price	NN
6912	4195	6	per	per	IN
6912	4195	7	package	package	NN
6912	4195	8	of	of	IN
6912	4195	9	gelatine	gelatine	NN
6912	4195	10	?	?	.
6912	4196	1	How	how	WRB
6912	4196	2	many	many	JJ
6912	4196	3	ounces	ounce	NNS
6912	4196	4	are	be	VBP
6912	4196	5	there	there	RB
6912	4196	6	in	in	IN
6912	4196	7	one	one	CD
6912	4196	8	package	package	NN
6912	4196	9	?	?	.
6912	4197	1	How	how	WRB
6912	4197	2	many	many	JJ
6912	4197	3	tablespoonfuls	tablespoonful	NNS
6912	4197	4	in	in	IN
6912	4197	5	one	one	CD
6912	4197	6	package	package	NN
6912	4197	7	?	?	.
6912	4198	1	Determine	determine	VB
6912	4198	2	the	the	DT
6912	4198	3	cost	cost	NN
6912	4198	4	of	of	IN
6912	4198	5	Lemon	Lemon	NNP
6912	4198	6	Jelly	Jelly	NNP
6912	4198	7	.	.	.
6912	4199	1	Of	of	IN
6912	4199	2	Snow	Snow	NNP
6912	4199	3	Pudding	Pudding	NNP
6912	4199	4	.	.	.
6912	4200	1	What	what	WP
6912	4200	2	is	be	VBZ
6912	4200	3	the	the	DT
6912	4200	4	difference	difference	NN
6912	4200	5	in	in	IN
6912	4200	6	the	the	DT
6912	4200	7	cost	cost	NN
6912	4200	8	?	?	.
6912	4201	1	Which	which	WDT
6912	4201	2	is	be	VBZ
6912	4201	3	lighter	light	JJR
6912	4201	4	in	in	IN
6912	4201	5	weight,--beaten	weight,--beaten	NNP
6912	4201	6	egg	egg	NN
6912	4201	7	white	white	JJ
6912	4201	8	or	or	CC
6912	4201	9	plain	plain	JJ
6912	4201	10	Lemon	Lemon	NNP
6912	4201	11	Jelly	Jelly	NNP
6912	4201	12	?	?	.
6912	4202	1	From	from	IN
6912	4202	2	this	this	DT
6912	4202	3	,	,	,
6912	4202	4	explain	explain	VB
6912	4202	5	why	why	WRB
6912	4202	6	it	-PRON-	PRP
6912	4202	7	is	be	VBZ
6912	4202	8	necessary	necessary	JJ
6912	4202	9	to	to	TO
6912	4202	10	set	set	VB
6912	4202	11	the	the	DT
6912	4202	12	gelatine	gelatine	NN
6912	4202	13	mixture	mixture	NN
6912	4202	14	aside	aside	RB
6912	4202	15	until	until	IN
6912	4202	16	it	-PRON-	PRP
6912	4202	17	begins	begin	VBZ
6912	4202	18	to	to	TO
6912	4202	19	stiffen	stiffen	VB
6912	4202	20	before	before	IN
6912	4202	21	adding	add	VBG
6912	4202	22	the	the	DT
6912	4202	23	beaten	beat	VBN
6912	4202	24	egg	egg	NN
6912	4202	25	-	-	HYPH
6912	4202	26	white	white	JJ
6912	4202	27	in	in	IN
6912	4202	28	the	the	DT
6912	4202	29	preparation	preparation	NN
6912	4202	30	of	of	IN
6912	4202	31	Snow	Snow	NNP
6912	4202	32	Pudding	Pudding	NNP
6912	4202	33	.	.	.
6912	4203	1	Explain	explain	VB
6912	4203	2	why	why	WRB
6912	4203	3	the	the	DT
6912	4203	4	gelatine	gelatine	NN
6912	4203	5	mixture	mixture	NN
6912	4203	6	should	should	MD
6912	4203	7	be	be	VB
6912	4203	8	in	in	IN
6912	4203	9	a	a	DT
6912	4203	10	slightly	slightly	RB
6912	4203	11	stiffened	stiffen	VBN
6912	4203	12	condition	condition	NN
6912	4203	13	before	before	IN
6912	4203	14	the	the	DT
6912	4203	15	whipped	whip	VBN
6912	4203	16	cream	cream	NN
6912	4203	17	is	be	VBZ
6912	4203	18	added	add	VBN
6912	4203	19	to	to	IN
6912	4203	20	it	-PRON-	PRP
6912	4203	21	in	in	IN
6912	4203	22	the	the	DT
6912	4203	23	preparation	preparation	NN
6912	4203	24	of	of	IN
6912	4203	25	Bavarian	Bavarian	NNP
6912	4203	26	Cream	Cream	NNP
6912	4203	27	.	.	.
6912	4204	1	LESSON	LESSON	NNP
6912	4204	2	LXIX	lxix	NN
6912	4204	3	FISH	FISH	NNS
6912	4204	4	(	(	-LRB-
6912	4204	5	A	a	NN
6912	4204	6	)	)	-RRB-
6912	4204	7	EXPERIMENT	experiment	NN
6912	4204	8	59	59	CD
6912	4204	9	:	:	:
6912	4204	10	EFFECT	effect	NN
6912	4204	11	OF	of	IN
6912	4204	12	SOAKING	soaking	NN
6912	4204	13	FISH	FISH	NNS
6912	4204	14	IN	in	IN
6912	4204	15	WATER.--Soak	water.--soak	PRP
6912	4204	16	a	a	DT
6912	4204	17	piece	piece	NN
6912	4204	18	of	of	IN
6912	4204	19	fresh	fresh	JJ
6912	4204	20	fish	fish	NN
6912	4204	21	in	in	IN
6912	4204	22	water	water	NN
6912	4204	23	for	for	IN
6912	4204	24	at	at	RB
6912	4204	25	least	least	RBS
6912	4204	26	10	10	CD
6912	4204	27	minutes	minute	NNS
6912	4204	28	.	.	.
6912	4205	1	Strain	strain	VB
6912	4205	2	the	the	DT
6912	4205	3	water	water	NN
6912	4205	4	and	and	CC
6912	4205	5	heat	heat	VB
6912	4205	6	it	-PRON-	PRP
6912	4205	7	to	to	IN
6912	4205	8	the	the	DT
6912	4205	9	boiling	boiling	NN
6912	4205	10	point	point	NN
6912	4205	11	.	.	.
6912	4206	1	What	what	WDT
6912	4206	2	foodstuff	foodstuff	NN
6912	4206	3	is	be	VBZ
6912	4206	4	found	find	VBN
6912	4206	5	in	in	IN
6912	4206	6	the	the	DT
6912	4206	7	water	water	NN
6912	4206	8	?	?	.
6912	4207	1	What	what	WDT
6912	4207	2	practical	practical	JJ
6912	4207	3	application	application	NN
6912	4207	4	can	can	MD
6912	4207	5	be	be	VB
6912	4207	6	drawn	draw	VBN
6912	4207	7	from	from	IN
6912	4207	8	the	the	DT
6912	4207	9	result	result	NN
6912	4207	10	of	of	IN
6912	4207	11	this	this	DT
6912	4207	12	experiment	experiment	NN
6912	4207	13	as	as	IN
6912	4207	14	to	to	IN
6912	4207	15	washing	washing	JJ
6912	4207	16	fish	fish	NN
6912	4207	17	?	?	.
6912	4208	1	EXPERIMENT	EXPERIMENT	NNP
6912	4208	2	60	60	CD
6912	4208	3	:	:	:
6912	4208	4	EFFECT	effect	NN
6912	4208	5	OF	of	IN
6912	4208	6	BOILING	boiling	NN
6912	4208	7	FISH	FISH	NNS
6912	4208	8	RAPIDLY.--Boil	rapidly.--boil	VB
6912	4208	9	a	a	DT
6912	4208	10	small	small	JJ
6912	4208	11	piece	piece	NN
6912	4208	12	of	of	IN
6912	4208	13	fresh	fresh	JJ
6912	4208	14	fish	fish	NN
6912	4208	15	rapidly	rapidly	RB
6912	4208	16	for	for	IN
6912	4208	17	a	a	DT
6912	4208	18	few	few	JJ
6912	4208	19	minutes	minute	NNS
6912	4208	20	.	.	.
6912	4209	1	What	what	WP
6912	4209	2	happens	happen	VBZ
6912	4209	3	to	to	IN
6912	4209	4	the	the	DT
6912	4209	5	fish	fish	NN
6912	4209	6	?	?	.
6912	4210	1	Judging	judge	VBG
6912	4210	2	from	from	IN
6912	4210	3	this	this	DT
6912	4210	4	experiment	experiment	NN
6912	4210	5	,	,	,
6912	4210	6	what	what	WDT
6912	4210	7	care	care	NN
6912	4210	8	must	must	MD
6912	4210	9	be	be	VB
6912	4210	10	taken	take	VBN
6912	4210	11	in	in	IN
6912	4210	12	cooking	cooking	NN
6912	4210	13	and	and	CC
6912	4210	14	serving	serve	VBG
6912	4210	15	fish	fish	NN
6912	4210	16	?	?	.
6912	4211	1	From	from	IN
6912	4211	2	the	the	DT
6912	4211	3	results	result	NNS
6912	4211	4	of	of	IN
6912	4211	5	Experiments	Experiments	NNPS
6912	4211	6	59	59	CD
6912	4211	7	and	and	CC
6912	4211	8	60	60	CD
6912	4211	9	,	,	,
6912	4211	10	which	which	WDT
6912	4211	11	method,--boiling	method,--boile	VBG
6912	4211	12	or	or	CC
6912	4211	13	baking,--would	baking,--would	NNP
6912	4211	14	be	be	VB
6912	4211	15	more	more	RBR
6912	4211	16	desirable	desirable	JJ
6912	4211	17	for	for	IN
6912	4211	18	cooking	cook	VBG
6912	4211	19	fish	fish	NN
6912	4211	20	?	?	.
6912	4212	1	Why	why	WRB
6912	4212	2	?	?	.
6912	4213	1	COMPARISON	comparison	NN
6912	4213	2	OF	of	IN
6912	4213	3	BEEF	BEEF	NNP
6912	4213	4	WITH	with	IN
6912	4213	5	FISH.--Fish	FISH.--Fish	NNS
6912	4213	6	is	be	VBZ
6912	4213	7	an	an	DT
6912	4213	8	animal	animal	NN
6912	4213	9	food	food	NN
6912	4213	10	containing	contain	VBG
6912	4213	11	protein	protein	NN
6912	4213	12	.	.	.
6912	4214	1	It	-PRON-	PRP
6912	4214	2	differs	differ	VBZ
6912	4214	3	from	from	IN
6912	4214	4	beef	beef	NN
6912	4214	5	in	in	IN
6912	4214	6	structure	structure	NN
6912	4214	7	and	and	CC
6912	4214	8	composition	composition	NN
6912	4214	9	.	.	.
6912	4215	1	Most	Most	JJS
6912	4215	2	fish	fish	NN
6912	4215	3	contains	contain	VBZ
6912	4215	4	more	more	JJR
6912	4215	5	water	water	NN
6912	4215	6	than	than	IN
6912	4215	7	does	do	VBZ
6912	4215	8	beef	beef	NN
6912	4215	9	,	,	,
6912	4215	10	hence	hence	RB
6912	4215	11	it	-PRON-	PRP
6912	4215	12	has	have	VBZ
6912	4215	13	not	not	RB
6912	4215	14	as	as	RB
6912	4215	15	high	high	JJ
6912	4215	16	a	a	DT
6912	4215	17	nutritive	nutritive	JJ
6912	4215	18	value	value	NN
6912	4215	19	.	.	.
6912	4216	1	In	in	IN
6912	4216	2	the	the	DT
6912	4216	3	quantity	quantity	NN
6912	4216	4	of	of	IN
6912	4216	5	protein	protein	NN
6912	4216	6	,	,	,
6912	4216	7	however	however	RB
6912	4216	8	,	,	,
6912	4216	9	fish	fish	NN
6912	4216	10	is	be	VBZ
6912	4216	11	about	about	RB
6912	4216	12	equal	equal	JJ
6912	4216	13	to	to	IN
6912	4216	14	beef	beef	VB
6912	4216	15	;	;	:
6912	4216	16	its	-PRON-	PRP$
6912	4216	17	protein	protein	NN
6912	4216	18	is	be	VBZ
6912	4216	19	also	also	RB
6912	4216	20	complete	complete	JJ
6912	4216	21	.	.	.
6912	4217	1	Hence	hence	RB
6912	4217	2	many	many	JJ
6912	4217	3	consider	consider	VBP
6912	4217	4	it	-PRON-	PRP
6912	4217	5	quite	quite	RB
6912	4217	6	as	as	RB
6912	4217	7	nutritious	nutritious	JJ
6912	4217	8	as	as	IN
6912	4217	9	beef	beef	NN
6912	4217	10	.	.	.
6912	4218	1	It	-PRON-	PRP
6912	4218	2	is	be	VBZ
6912	4218	3	lacking	lack	VBG
6912	4218	4	in	in	IN
6912	4218	5	extractives	extractive	NNS
6912	4218	6	,	,	,
6912	4218	7	and	and	CC
6912	4218	8	needs	need	VBZ
6912	4218	9	careful	careful	JJ
6912	4218	10	seasoning	seasoning	NN
6912	4218	11	.	.	.
6912	4219	1	FAT	fat	NN
6912	4219	2	OF	of	IN
6912	4219	3	FISH.--The	fish.--the	JJ
6912	4219	4	fat	fat	JJ
6912	4219	5	content	content	NN
6912	4219	6	of	of	IN
6912	4219	7	fish	fish	NN
6912	4219	8	varies	vary	VBZ
6912	4219	9	greatly	greatly	RB
6912	4219	10	in	in	IN
6912	4219	11	different	different	JJ
6912	4219	12	kinds	kind	NNS
6912	4219	13	of	of	IN
6912	4219	14	fish	fish	NN
6912	4219	15	.	.	.
6912	4220	1	A	a	DT
6912	4220	2	few	few	JJ
6912	4220	3	fish	fish	NN
6912	4220	4	,	,	,
6912	4220	5	such	such	JJ
6912	4220	6	as	as	IN
6912	4220	7	salmon	salmon	NN
6912	4220	8	for	for	IN
6912	4220	9	example	example	NN
6912	4220	10	,	,	,
6912	4220	11	contain	contain	VBP
6912	4220	12	considerable	considerable	JJ
6912	4220	13	fat	fat	NN
6912	4220	14	.	.	.
6912	4221	1	The	the	DT
6912	4221	2	edible	edible	JJ
6912	4221	3	portion	portion	NN
6912	4221	4	of	of	IN
6912	4221	5	most	most	JJS
6912	4221	6	fish	fish	NN
6912	4221	7	,	,	,
6912	4221	8	however	however	RB
6912	4221	9	,	,	,
6912	4221	10	contains	contain	VBZ
6912	4221	11	less	less	JJR
6912	4221	12	fat	fat	JJ
6912	4221	13	than	than	IN
6912	4221	14	beef	beef	NN
6912	4221	15	.	.	.
6912	4222	1	The	the	DT
6912	4222	2	ease	ease	NN
6912	4222	3	with	with	IN
6912	4222	4	which	which	WDT
6912	4222	5	we	-PRON-	PRP
6912	4222	6	digest	digest	VBP
6912	4222	7	fish	fish	NN
6912	4222	8	depends	depend	VBZ
6912	4222	9	upon	upon	IN
6912	4222	10	the	the	DT
6912	4222	11	fat	fat	NN
6912	4222	12	it	-PRON-	PRP
6912	4222	13	contains	contain	VBZ
6912	4222	14	.	.	.
6912	4223	1	Fish	fish	NN
6912	4223	2	containing	contain	VBG
6912	4223	3	the	the	DT
6912	4223	4	least	least	JJS
6912	4223	5	quantity	quantity	NN
6912	4223	6	of	of	IN
6912	4223	7	fat	fat	NN
6912	4223	8	is	be	VBZ
6912	4223	9	the	the	DT
6912	4223	10	most	most	RBS
6912	4223	11	easily	easily	RB
6912	4223	12	digested	digest	VBN
6912	4223	13	.	.	.
6912	4224	1	CLASSES	class	NNS
6912	4224	2	OF	of	IN
6912	4224	3	FISH.--According	fish.--accorde	VBG
6912	4224	4	to	to	IN
6912	4224	5	the	the	DT
6912	4224	6	quantity	quantity	NN
6912	4224	7	of	of	IN
6912	4224	8	fat	fat	NN
6912	4224	9	it	-PRON-	PRP
6912	4224	10	contains	contain	VBZ
6912	4224	11	,	,	,
6912	4224	12	fish	fish	NN
6912	4224	13	may	may	MD
6912	4224	14	be	be	VB
6912	4224	15	divided	divide	VBN
6912	4224	16	into	into	IN
6912	4224	17	two	two	CD
6912	4224	18	classes	class	NNS
6912	4224	19	:	:	:
6912	4224	20	_	_	NNP
6912	4224	21	(	(	-LRB-
6912	4224	22	_	_	NNP
6912	4224	23	a	a	DT
6912	4224	24	_	_	NNP
6912	4224	25	)	)	-RRB-
6912	4224	26	dry	dry	JJ
6912	4224	27	,	,	,
6912	4224	28	or	or	CC
6912	4224	29	_	_	NNP
6912	4224	30	lean	lean	JJ
6912	4224	31	_	_	NNP
6912	4224	32	fish	fish	NN
6912	4224	33	_	_	NNP
6912	4224	34	,	,	,
6912	4224	35	and	and	CC
6912	4224	36	_	_	NNP
6912	4224	37	(	(	-LRB-
6912	4224	38	_	_	NNP
6912	4224	39	b	b	NNP
6912	4224	40	_	_	NNP
6912	4224	41	)	)	-RRB-
6912	4224	42	oily	oily	JJ
6912	4224	43	fish	fish	NN
6912	4224	44	_	_	NNP
6912	4224	45	.	.	.
6912	4225	1	Cod	cod	VB
6912	4225	2	,	,	,
6912	4225	3	haddock	haddock	NN
6912	4225	4	,	,	,
6912	4225	5	smelt	smell	VBD
6912	4225	6	,	,	,
6912	4225	7	flounder	flounder	NN
6912	4225	8	,	,	,
6912	4225	9	perch	perch	NN
6912	4225	10	,	,	,
6912	4225	11	bass	bass	NN
6912	4225	12	,	,	,
6912	4225	13	brook	brook	VBD
6912	4225	14	trout	trout	NN
6912	4225	15	,	,	,
6912	4225	16	and	and	CC
6912	4225	17	pike	pike	JJ
6912	4225	18	are	be	VBP
6912	4225	19	dry	dry	JJ
6912	4225	20	,	,	,
6912	4225	21	or	or	CC
6912	4225	22	lean	lean	JJ
6912	4225	23	fish	fish	NN
6912	4225	24	.	.	.
6912	4226	1	Salmon	Salmon	NNP
6912	4226	2	,	,	,
6912	4226	3	shad	shad	NN
6912	4226	4	,	,	,
6912	4226	5	mackerel	mackerel	NN
6912	4226	6	,	,	,
6912	4226	7	herring	herre	VBG
6912	4226	8	,	,	,
6912	4226	9	eel	eel	NNP
6912	4226	10	,	,	,
6912	4226	11	halibut	halibut	NNP
6912	4226	12	,	,	,
6912	4226	13	lake	lake	NNP
6912	4226	14	trout	trout	NNP
6912	4226	15	,	,	,
6912	4226	16	and	and	CC
6912	4226	17	white	white	JJ
6912	4226	18	fish	fish	NN
6912	4226	19	are	be	VBP
6912	4226	20	oily	oily	RB
6912	4226	21	fish	fish	NN
6912	4226	22	.	.	.
6912	4227	1	(	(	-LRB-
6912	4227	2	This	this	DT
6912	4227	3	latter	latter	JJ
6912	4227	4	group	group	NN
6912	4227	5	contains	contain	VBZ
6912	4227	6	from	from	IN
6912	4227	7	5	5	CD
6912	4227	8	to	to	TO
6912	4227	9	10	10	CD
6912	4227	10	per	per	NN
6912	4227	11	cent	cent	NN
6912	4227	12	of	of	IN
6912	4227	13	fat	fat	NN
6912	4227	14	.	.	.
6912	4227	15	)	)	-RRB-
6912	4228	1	Fish	fish	NN
6912	4228	2	may	may	MD
6912	4228	3	also	also	RB
6912	4228	4	be	be	VB
6912	4228	5	divided	divide	VBN
6912	4228	6	into	into	IN
6912	4228	7	two	two	CD
6912	4228	8	classes	class	NNS
6912	4228	9	,	,	,
6912	4228	10	according	accord	VBG
6912	4228	11	to	to	IN
6912	4228	12	the	the	DT
6912	4228	13	water	water	NN
6912	4228	14	in	in	IN
6912	4228	15	which	which	WDT
6912	4228	16	they	-PRON-	PRP
6912	4228	17	live	live	VBP
6912	4228	18	,	,	,
6912	4228	19	fish	fish	VBP
6912	4228	20	from	from	IN
6912	4228	21	the	the	DT
6912	4228	22	sea	sea	NN
6912	4228	23	being	be	VBG
6912	4228	24	termed	term	VBN
6912	4228	25	_	_	NNP
6912	4228	26	salt	salt	NN
6912	4228	27	-	-	HYPH
6912	4228	28	water	water	NN
6912	4228	29	fish	fish	NN
6912	4228	30	_	_	NNP
6912	4228	31	,	,	,
6912	4228	32	and	and	CC
6912	4228	33	those	those	DT
6912	4228	34	from	from	IN
6912	4228	35	rivers	river	NNS
6912	4228	36	and	and	CC
6912	4228	37	lakes	lake	NNS
6912	4228	38	_	_	NNP
6912	4228	39	fresh	fresh	JJ
6912	4228	40	-	-	HYPH
6912	4228	41	water	water	NN
6912	4228	42	fish	fish	NN
6912	4228	43	_	_	NNP
6912	4228	44	Since	since	IN
6912	4228	45	fish	fish	NN
6912	4228	46	contains	contain	VBZ
6912	4228	47	about	about	IN
6912	4228	48	as	as	RB
6912	4228	49	much	much	JJ
6912	4228	50	protein	protein	NN
6912	4228	51	as	as	IN
6912	4228	52	does	do	VBZ
6912	4228	53	beef	beef	NN
6912	4228	54	,	,	,
6912	4228	55	it	-PRON-	PRP
6912	4228	56	should	should	MD
6912	4228	57	be	be	VB
6912	4228	58	generally	generally	RB
6912	4228	59	used	use	VBN
6912	4228	60	as	as	IN
6912	4228	61	a	a	DT
6912	4228	62	meat	meat	NN
6912	4228	63	alternative	alternative	NN
6912	4228	64	.	.	.
6912	4229	1	Inspection	inspection	NN
6912	4229	2	of	of	IN
6912	4229	3	the	the	DT
6912	4229	4	fish	fish	NN
6912	4229	5	found	find	VBN
6912	4229	6	at	at	IN
6912	4229	7	market	market	NN
6912	4229	8	will	will	MD
6912	4229	9	doubtless	doubtless	RB
6912	4229	10	acquaint	acquaint	VB
6912	4229	11	you	-PRON-	PRP
6912	4229	12	with	with	IN
6912	4229	13	many	many	JJ
6912	4229	14	kinds	kind	NNS
6912	4229	15	of	of	IN
6912	4229	16	fish	fish	NN
6912	4229	17	.	.	.
6912	4230	1	SALMON	SALMON	NNP
6912	4230	2	TIMBALE	TIMBALE	NNP
6912	4230	3	OR	or	CC
6912	4230	4	LOAF	LOAF	NNP
6912	4230	5	1	1	CD
6912	4230	6	can	can	MD
6912	4230	7	salmon	salmon	VB
6912	4230	8	1	1	CD
6912	4230	9	cupful	cupful	JJ
6912	4230	10	soft	soft	JJ
6912	4230	11	bread	bread	NN
6912	4230	12	crumbs	crumb	VBZ
6912	4230	13	1	1	CD
6912	4230	14	1/2	1/2	CD
6912	4230	15	teaspoonfuls	teaspoonful	NNS
6912	4230	16	chopped	chop	VBN
6912	4230	17	parsley	parsley	NN
6912	4230	18	1/2	1/2	CD
6912	4230	19	teaspoonful	teaspoonful	JJ
6912	4230	20	salt	salt	NN
6912	4230	21	Pepper	pepper	NN
6912	4230	22	1	1	CD
6912	4230	23	or	or	CC
6912	4230	24	2	2	CD
6912	4230	25	eggs	egg	NNS
6912	4230	26	1	1	CD
6912	4230	27	tablespoonful	tablespoonful	JJ
6912	4230	28	lemon	lemon	NN
6912	4230	29	juice	juice	NN
6912	4230	30	1/4	1/4	CD
6912	4230	31	to	to	TO
6912	4230	32	1/2	1/2	CD
6912	4230	33	cupful	cupful	JJ
6912	4230	34	milk	milk	NN
6912	4230	35	Mix	mix	VB
6912	4230	36	all	all	PDT
6912	4230	37	the	the	DT
6912	4230	38	ingredients	ingredient	NNS
6912	4230	39	thoroughly	thoroughly	RB
6912	4230	40	,	,	,
6912	4230	41	adding	add	VBG
6912	4230	42	enough	enough	JJ
6912	4230	43	milk	milk	NN
6912	4230	44	to	to	TO
6912	4230	45	moisten	moisten	VB
6912	4230	46	.	.	.
6912	4231	1	Pour	pour	VB
6912	4231	2	into	into	IN
6912	4231	3	buttered	butter	VBN
6912	4231	4	timbale	timbale	NN
6912	4231	5	molds	mold	NNS
6912	4231	6	or	or	CC
6912	4231	7	into	into	IN
6912	4231	8	one	one	CD
6912	4231	9	bowl	bowl	NN
6912	4231	10	.	.	.
6912	4232	1	Place	place	NN
6912	4232	2	on	on	IN
6912	4232	3	a	a	DT
6912	4232	4	rack	rack	NN
6912	4232	5	in	in	IN
6912	4232	6	a	a	DT
6912	4232	7	pan	pan	NN
6912	4232	8	,	,	,
6912	4232	9	surround	surround	VB
6912	4232	10	with	with	IN
6912	4232	11	hot	hot	JJ
6912	4232	12	water	water	NN
6912	4232	13	,	,	,
6912	4232	14	and	and	CC
6912	4232	15	cover	cover	NN
6912	4232	16	.	.	.
6912	4233	1	Bake	bake	VB
6912	4233	2	in	in	IN
6912	4233	3	the	the	DT
6912	4233	4	oven	oven	NN
6912	4233	5	or	or	CC
6912	4233	6	cook	cook	NN
6912	4233	7	on	on	IN
6912	4233	8	top	top	NN
6912	4233	9	of	of	IN
6912	4233	10	the	the	DT
6912	4233	11	range	range	NN
6912	4233	12	until	until	IN
6912	4233	13	the	the	DT
6912	4233	14	fish	fish	NN
6912	4233	15	mixture	mixture	NN
6912	4233	16	is	be	VBZ
6912	4233	17	firm	firm	JJ
6912	4233	18	and	and	CC
6912	4233	19	is	be	VBZ
6912	4233	20	heated	heat	VBN
6912	4233	21	thoroughly	thoroughly	RB
6912	4233	22	.	.	.
6912	4234	1	Turn	turn	VB
6912	4234	2	out	out	RP
6912	4234	3	,	,	,
6912	4234	4	and	and	CC
6912	4234	5	serve	serve	VB
6912	4234	6	with	with	IN
6912	4234	7	White	White	NNP
6912	4234	8	Sauce	Sauce	NNP
6912	4234	9	to	to	TO
6912	4234	10	which	which	WDT
6912	4234	11	chopped	chop	VBN
6912	4234	12	parsley	parsley	NN
6912	4234	13	has	have	VBZ
6912	4234	14	been	be	VBN
6912	4234	15	added	add	VBN
6912	4234	16	(	(	-LRB-
6912	4234	17	for	for	IN
6912	4234	18	White	White	NNP
6912	4234	19	Sauce	Sauce	NNP
6912	4234	20	,	,	,
6912	4234	21	see	see	VB
6912	4234	22	_	_	NNP
6912	4234	23	White	White	NNP
6912	4234	24	Sauce	Sauce	NNP
6912	4234	25	for	for	IN
6912	4234	26	Vegetables	Vegetables	NNPS
6912	4234	27	_	_	NNP
6912	4234	28	.	.	.
6912	4235	1	For	for	IN
6912	4235	2	the	the	DT
6912	4235	3	fat	fat	NN
6912	4235	4	of	of	IN
6912	4235	5	the	the	DT
6912	4235	6	White	White	NNP
6912	4235	7	Sauce	Sauce	NNP
6912	4235	8	,	,	,
6912	4235	9	use	use	VB
6912	4235	10	the	the	DT
6912	4235	11	oil	oil	NN
6912	4235	12	drained	drain	VBN
6912	4235	13	from	from	IN
6912	4235	14	the	the	DT
6912	4235	15	salmon	salmon	NN
6912	4235	16	)	)	-RRB-
6912	4235	17	.	.	.
6912	4236	1	Peas	pea	NNS
6912	4236	2	in	in	IN
6912	4236	3	White	White	NNP
6912	4236	4	Sauce	Sauce	NNP
6912	4236	5	make	make	VBP
6912	4236	6	a	a	DT
6912	4236	7	pleasing	pleasing	JJ
6912	4236	8	addition	addition	NN
6912	4236	9	to	to	IN
6912	4236	10	Salmon	Salmon	NNP
6912	4236	11	Timbale	Timbale	NNP
6912	4236	12	,	,	,
6912	4236	13	_	_	NNP
6912	4236	14	Tuna	Tuna	NNP
6912	4236	15	fish	fish	NN
6912	4236	16	_	_	NNP
6912	4236	17	or	or	CC
6912	4236	18	other	other	JJ
6912	4236	19	cooked	cook	VBN
6912	4236	20	fish	fish	NN
6912	4236	21	may	may	MD
6912	4236	22	be	be	VB
6912	4236	23	used	use	VBN
6912	4236	24	instead	instead	RB
6912	4236	25	of	of	IN
6912	4236	26	salmon	salmon	NN
6912	4236	27	.	.	.
6912	4237	1	CASSEROLE	CASSEROLE	NNS
6912	4237	2	OF	of	IN
6912	4237	3	FISH	fish	NN
6912	4237	4	Cook	Cook	NNP
6912	4237	5	1	1	CD
6912	4237	6	cupful	cupful	NN
6912	4237	7	of	of	IN
6912	4237	8	rice	rice	NN
6912	4237	9	or	or	CC
6912	4237	10	barley	barley	NN
6912	4237	11	(	(	-LRB-
6912	4237	12	see	see	VB
6912	4237	13	page	page	NN
6912	4237	14	85	85	CD
6912	4237	15	)	)	-RRB-
6912	4237	16	.	.	.
6912	4238	1	Measure	measure	VB
6912	4238	2	the	the	DT
6912	4238	3	ingredients	ingredient	NNS
6912	4238	4	given	give	VBN
6912	4238	5	in	in	IN
6912	4238	6	Salmon	Salmon	NNP
6912	4238	7	Timbale	Timbale	NNP
6912	4238	8	or	or	CC
6912	4238	9	Loaf	Loaf	NNP
6912	4238	10	,	,	,
6912	4238	11	using	use	VBG
6912	4238	12	salmon	salmon	NN
6912	4238	13	or	or	CC
6912	4238	14	any	any	DT
6912	4238	15	kind	kind	NN
6912	4238	16	of	of	IN
6912	4238	17	canned	canned	JJ
6912	4238	18	or	or	CC
6912	4238	19	cooked	cook	VBN
6912	4238	20	fish	fish	NN
6912	4238	21	,	,	,
6912	4238	22	and	and	CC
6912	4238	23	prepare	prepare	VB
6912	4238	24	a	a	DT
6912	4238	25	fish	fish	NN
6912	4238	26	loaf	loaf	NN
6912	4238	27	.	.	.
6912	4239	1	Let	let	VB
6912	4239	2	the	the	DT
6912	4239	3	cereal	cereal	NN
6912	4239	4	cool	cool	VB
6912	4239	5	slightly	slightly	RB
6912	4239	6	after	after	IN
6912	4239	7	cooking	cooking	NN
6912	4239	8	.	.	.
6912	4240	1	Then	then	RB
6912	4240	2	line	line	VB
6912	4240	3	a	a	DT
6912	4240	4	baking	baking	NN
6912	4240	5	dish	dish	NN
6912	4240	6	or	or	CC
6912	4240	7	a	a	DT
6912	4240	8	mold	mold	NN
6912	4240	9	with	with	IN
6912	4240	10	about	about	RB
6912	4240	11	three	three	CD
6912	4240	12	fourths	fourth	NNS
6912	4240	13	of	of	IN
6912	4240	14	the	the	DT
6912	4240	15	cooked	cooked	JJ
6912	4240	16	rice	rice	NN
6912	4240	17	or	or	CC
6912	4240	18	barley	barley	NN
6912	4240	19	,	,	,
6912	4240	20	pressing	press	VBG
6912	4240	21	it	-PRON-	PRP
6912	4240	22	in	in	IN
6912	4240	23	the	the	DT
6912	4240	24	dish	dish	NN
6912	4240	25	firmly	firmly	RB
6912	4240	26	with	with	IN
6912	4240	27	a	a	DT
6912	4240	28	spoon	spoon	NN
6912	4240	29	.	.	.
6912	4241	1	Put	put	VB
6912	4241	2	the	the	DT
6912	4241	3	fish	fish	NN
6912	4241	4	mixture	mixture	NN
6912	4241	5	in	in	IN
6912	4241	6	the	the	DT
6912	4241	7	cavity	cavity	NN
6912	4241	8	and	and	CC
6912	4241	9	cover	cover	VB
6912	4241	10	it	-PRON-	PRP
6912	4241	11	with	with	IN
6912	4241	12	the	the	DT
6912	4241	13	remainder	remainder	NN
6912	4241	14	of	of	IN
6912	4241	15	the	the	DT
6912	4241	16	cereal	cereal	NN
6912	4241	17	.	.	.
6912	4242	1	Steam	steam	VB
6912	4242	2	the	the	DT
6912	4242	3	food	food	NN
6912	4242	4	30	30	CD
6912	4242	5	to	to	TO
6912	4242	6	45	45	CD
6912	4242	7	minutes	minute	NNS
6912	4242	8	.	.	.
6912	4243	1	Turn	turn	VB
6912	4243	2	from	from	IN
6912	4243	3	the	the	DT
6912	4243	4	mold	mold	NN
6912	4243	5	and	and	CC
6912	4243	6	serve	serve	VB
6912	4243	7	hot	hot	JJ
6912	4243	8	with	with	IN
6912	4243	9	White	White	NNP
6912	4243	10	Sauce	Sauce	NNP
6912	4243	11	as	as	IN
6912	4243	12	directed	direct	VBN
6912	4243	13	for	for	IN
6912	4243	14	Salmon	Salmon	NNP
6912	4243	15	Timbale	Timbale	NNP
6912	4243	16	.	.	.
6912	4244	1	Any	any	DT
6912	4244	2	kind	kind	NN
6912	4244	3	of	of	IN
6912	4244	4	_	_	NNP
6912	4244	5	cooked	cook	VBD
6912	4244	6	_	_	NNP
6912	4244	7	and	and	CC
6912	4244	8	_	_	NNP
6912	4244	9	chopped	chop	VBD
6912	4244	10	meat	meat	NN
6912	4244	11	_	_	NNP
6912	4244	12	may	may	MD
6912	4244	13	be	be	VB
6912	4244	14	used	use	VBN
6912	4244	15	instead	instead	RB
6912	4244	16	of	of	IN
6912	4244	17	fish	fish	NN
6912	4244	18	and	and	CC
6912	4244	19	combined	combine	VBN
6912	4244	20	with	with	IN
6912	4244	21	rice	rice	NN
6912	4244	22	or	or	CC
6912	4244	23	barley	barley	NN
6912	4244	24	as	as	IN
6912	4244	25	described	describe	VBN
6912	4244	26	above	above	RB
6912	4244	27	.	.	.
6912	4245	1	QUESTIONS	questions	VB
6912	4245	2	What	what	WP
6912	4245	3	purpose	purpose	NN
6912	4245	4	do	do	VBP
6912	4245	5	the	the	DT
6912	4245	6	eggs	egg	NNS
6912	4245	7	serve	serve	VB
6912	4245	8	in	in	IN
6912	4245	9	Salmon	Salmon	NNP
6912	4245	10	Loaf	Loaf	NNP
6912	4245	11	?	?	.
6912	4246	1	Think	think	VB
6912	4246	2	of	of	IN
6912	4246	3	the	the	DT
6912	4246	4	effect	effect	NN
6912	4246	5	of	of	IN
6912	4246	6	intense	intense	JJ
6912	4246	7	heat	heat	NN
6912	4246	8	upon	upon	IN
6912	4246	9	the	the	DT
6912	4246	10	different	different	JJ
6912	4246	11	ingredients	ingredient	NNS
6912	4246	12	in	in	IN
6912	4246	13	this	this	DT
6912	4246	14	fish	fish	NN
6912	4246	15	mixture	mixture	NN
6912	4246	16	,	,	,
6912	4246	17	and	and	CC
6912	4246	18	then	then	RB
6912	4246	19	explain	explain	VB
6912	4246	20	why	why	WRB
6912	4246	21	it	-PRON-	PRP
6912	4246	22	should	should	MD
6912	4246	23	not	not	RB
6912	4246	24	cook	cook	VB
6912	4246	25	for	for	IN
6912	4246	26	a	a	DT
6912	4246	27	long	long	JJ
6912	4246	28	time	time	NN
6912	4246	29	or	or	CC
6912	4246	30	at	at	IN
6912	4246	31	a	a	DT
6912	4246	32	high	high	JJ
6912	4246	33	temperature	temperature	NN
6912	4246	34	.	.	.
6912	4247	1	What	what	WP
6912	4247	2	is	be	VBZ
6912	4247	3	the	the	DT
6912	4247	4	price	price	NN
6912	4247	5	per	per	IN
6912	4247	6	can	can	NN
6912	4247	7	of	of	IN
6912	4247	8	salmon	salmon	NN
6912	4247	9	?	?	.
6912	4248	1	Of	of	IN
6912	4248	2	tuna	tuna	NN
6912	4248	3	fish	fish	NN
6912	4248	4	?	?	.
6912	4249	1	Name	name	VB
6912	4249	2	two	two	CD
6912	4249	3	fresh	fresh	JJ
6912	4249	4	fish	fish	NN
6912	4249	5	that	that	WDT
6912	4249	6	are	be	VBP
6912	4249	7	in	in	IN
6912	4249	8	market	market	NN
6912	4249	9	now	now	RB
6912	4249	10	.	.	.
6912	4250	1	What	what	WP
6912	4250	2	is	be	VBZ
6912	4250	3	the	the	DT
6912	4250	4	price	price	NN
6912	4250	5	per	per	IN
6912	4250	6	pound	pound	NN
6912	4250	7	of	of	IN
6912	4250	8	each	each	DT
6912	4250	9	?	?	.
6912	4251	1	LESSON	LESSON	NNP
6912	4251	2	LXX	LXX	NNP
6912	4251	3	FISH	FISH	NNS
6912	4251	4	(	(	-LRB-
6912	4251	5	B	b	NN
6912	4251	6	)	)	-RRB-
6912	4251	7	FRESHNESS	FRESHNESS	NNP
6912	4251	8	OF	of	IN
6912	4251	9	FISH.--Fish	FISH.--Fish	NNP
6912	4251	10	is	be	VBZ
6912	4251	11	a	a	DT
6912	4251	12	food	food	NN
6912	4251	13	which	which	WDT
6912	4251	14	spoils	spoil	VBZ
6912	4251	15	very	very	RB
6912	4251	16	quickly	quickly	RB
6912	4251	17	,	,	,
6912	4251	18	and	and	CC
6912	4251	19	which	which	WDT
6912	4251	20	is	be	VBZ
6912	4251	21	dangerous	dangerous	JJ
6912	4251	22	to	to	TO
6912	4251	23	eat	eat	VB
6912	4251	24	if	if	IN
6912	4251	25	not	not	RB
6912	4251	26	fresh	fresh	JJ
6912	4251	27	.	.	.
6912	4252	1	For	for	IN
6912	4252	2	this	this	DT
6912	4252	3	reason	reason	NN
6912	4252	4	the	the	DT
6912	4252	5	housekeeper	housekeeper	NN
6912	4252	6	should	should	MD
6912	4252	7	be	be	VB
6912	4252	8	able	able	JJ
6912	4252	9	to	to	TO
6912	4252	10	judge	judge	VB
6912	4252	11	of	of	IN
6912	4252	12	the	the	DT
6912	4252	13	freshness	freshness	NN
6912	4252	14	of	of	IN
6912	4252	15	fish	fish	NN
6912	4252	16	.	.	.
6912	4253	1	In	in	IN
6912	4253	2	fresh	fresh	JJ
6912	4253	3	fish	fish	NN
6912	4253	4	:	:	:
6912	4253	5	(	(	-LRB-
6912	4253	6	_	_	NNP
6912	4253	7	a	a	DT
6912	4253	8	_	_	NNP
6912	4253	9	)	)	-RRB-
6912	4253	10	The	the	DT
6912	4253	11	flesh	flesh	NN
6912	4253	12	is	be	VBZ
6912	4253	13	firm	firm	JJ
6912	4253	14	and	and	CC
6912	4253	15	elastic	elastic	JJ
6912	4253	16	,	,	,
6912	4253	17	especially	especially	RB
6912	4253	18	along	along	IN
6912	4253	19	the	the	DT
6912	4253	20	backbone	backbone	NN
6912	4253	21	.	.	.
6912	4254	1	(	(	-LRB-
6912	4254	2	6	6	LS
6912	4254	3	)	)	-RRB-
6912	4254	4	The	the	DT
6912	4254	5	gills	gill	NNS
6912	4254	6	are	be	VBP
6912	4254	7	bright	bright	JJ
6912	4254	8	.	.	.
6912	4255	1	(	(	-LRB-
6912	4255	2	_	_	NNP
6912	4255	3	c	c	NNP
6912	4255	4	_	_	NNP
6912	4255	5	)	)	-RRB-
6912	4255	6	The	the	DT
6912	4255	7	eyes	eye	NNS
6912	4255	8	are	be	VBP
6912	4255	9	bright	bright	JJ
6912	4255	10	and	and	CC
6912	4255	11	bulging	bulge	VBG
6912	4255	12	.	.	.
6912	4256	1	The	the	DT
6912	4256	2	sinking	sinking	NN
6912	4256	3	of	of	IN
6912	4256	4	fish	fish	NN
6912	4256	5	when	when	WRB
6912	4256	6	placed	place	VBN
6912	4256	7	in	in	IN
6912	4256	8	water	water	NN
6912	4256	9	has	have	VBZ
6912	4256	10	also	also	RB
6912	4256	11	been	be	VBN
6912	4256	12	given	give	VBN
6912	4256	13	as	as	IN
6912	4256	14	an	an	DT
6912	4256	15	indication	indication	NN
6912	4256	16	of	of	IN
6912	4256	17	its	-PRON-	PRP$
6912	4256	18	fitness	fitness	NN
6912	4256	19	for	for	IN
6912	4256	20	use	use	NN
6912	4256	21	as	as	IN
6912	4256	22	food	food	NN
6912	4256	23	.	.	.
6912	4257	1	Decayed	decay	VBN
6912	4257	2	fish	fish	NN
6912	4257	3	floats	float	NNS
6912	4257	4	on	on	IN
6912	4257	5	water	water	NN
6912	4257	6	.	.	.
6912	4258	1	Since	since	IN
6912	4258	2	fish	fish	NN
6912	4258	3	spoils	spoil	VBZ
6912	4258	4	readily	readily	RB
6912	4258	5	,	,	,
6912	4258	6	it	-PRON-	PRP
6912	4258	7	must	must	MD
6912	4258	8	be	be	VB
6912	4258	9	frozen	freeze	VBN
6912	4258	10	if	if	IN
6912	4258	11	kept	keep	VBN
6912	4258	12	for	for	IN
6912	4258	13	any	any	DT
6912	4258	14	length	length	NN
6912	4258	15	of	of	IN
6912	4258	16	time	time	NN
6912	4258	17	.	.	.
6912	4259	1	Frozen	frozen	JJ
6912	4259	2	fish	fish	NN
6912	4259	3	is	be	VBZ
6912	4259	4	not	not	RB
6912	4259	5	undesirable	undesirable	JJ
6912	4259	6	provided	provide	VBN
6912	4259	7	it	-PRON-	PRP
6912	4259	8	is	be	VBZ
6912	4259	9	kept	keep	VBN
6912	4259	10	in	in	IN
6912	4259	11	a	a	DT
6912	4259	12	frozen	frozen	JJ
6912	4259	13	state	state	NN
6912	4259	14	until	until	IN
6912	4259	15	used	use	VBN
6912	4259	16	;	;	:
6912	4259	17	it	-PRON-	PRP
6912	4259	18	should	should	MD
6912	4259	19	be	be	VB
6912	4259	20	thawed	thaw	VBN
6912	4259	21	out	out	RP
6912	4259	22	by	by	IN
6912	4259	23	placing	place	VBG
6912	4259	24	it	-PRON-	PRP
6912	4259	25	in	in	IN
6912	4259	26	cold	cold	JJ
6912	4259	27	water	water	NN
6912	4259	28	_	_	NNP
6912	4259	29	just	just	RB
6912	4259	30	before	before	IN
6912	4259	31	cooking	cook	VBG
6912	4259	32	_	_	NNP
6912	4259	33	.	.	.
6912	4260	1	Fish	fish	NN
6912	4260	2	that	that	WDT
6912	4260	3	has	have	VBZ
6912	4260	4	been	be	VBN
6912	4260	5	thawed	thaw	VBN
6912	4260	6	out	out	RP
6912	4260	7	and	and	CC
6912	4260	8	kept	keep	VBD
6912	4260	9	for	for	IN
6912	4260	10	some	some	DT
6912	4260	11	time	time	NN
6912	4260	12	before	before	IN
6912	4260	13	cooking	cooking	NN
6912	4260	14	may	may	MD
6912	4260	15	contain	contain	VB
6912	4260	16	at	at	IN
6912	4260	17	times	time	NNS
6912	4260	18	poisonous	poisonous	JJ
6912	4260	19	substances	substance	NNS
6912	4260	20	called	call	VBN
6912	4260	21	_	_	NNP
6912	4260	22	ptomaines	ptomaine	NNS
6912	4260	23	_	_	NNP
6912	4260	24	.	.	.
6912	4261	1	Ptomaines	ptomaine	NNS
6912	4261	2	in	in	IN
6912	4261	3	food	food	NN
6912	4261	4	may	may	MD
6912	4261	5	produce	produce	VB
6912	4261	6	distressing	distress	VBG
6912	4261	7	effects	effect	NNS
6912	4261	8	or	or	CC
6912	4261	9	may	may	MD
6912	4261	10	even	even	RB
6912	4261	11	prove	prove	VB
6912	4261	12	fatal	fatal	JJ
6912	4261	13	.	.	.
6912	4262	1	Fresh	fresh	JJ
6912	4262	2	fish	fish	NN
6912	4262	3	should	should	MD
6912	4262	4	be	be	VB
6912	4262	5	kept	keep	VBN
6912	4262	6	in	in	IN
6912	4262	7	a	a	DT
6912	4262	8	cool	cool	JJ
6912	4262	9	place	place	NN
6912	4262	10	until	until	IN
6912	4262	11	used	use	VBN
6912	4262	12	,	,	,
6912	4262	13	but	but	CC
6912	4262	14	should	should	MD
6912	4262	15	not	not	RB
6912	4262	16	be	be	VB
6912	4262	17	placed	place	VBN
6912	4262	18	uncovered	uncover	VBN
6912	4262	19	in	in	IN
6912	4262	20	the	the	DT
6912	4262	21	refrigerator	refrigerator	NN
6912	4262	22	.	.	.
6912	4263	1	It	-PRON-	PRP
6912	4263	2	may	may	MD
6912	4263	3	,	,	,
6912	4263	4	however	however	RB
6912	4263	5	,	,	,
6912	4263	6	be	be	VB
6912	4263	7	tightly	tightly	RB
6912	4263	8	covered,--put	covered,--put	VBN
6912	4263	9	in	in	IN
6912	4263	10	a	a	DT
6912	4263	11	tin	tin	JJ
6912	4263	12	pail	pail	NN
6912	4263	13	or	or	CC
6912	4263	14	glass	glass	NN
6912	4263	15	jar,--and	jar,--and	NNP
6912	4263	16	placed	place	VBN
6912	4263	17	in	in	IN
6912	4263	18	the	the	DT
6912	4263	19	refrigerator	refrigerator	NN
6912	4263	20	.	.	.
6912	4264	1	Before	before	IN
6912	4264	2	cooking	cooking	NN
6912	4264	3	,	,	,
6912	4264	4	fish	fish	NN
6912	4264	5	should	should	MD
6912	4264	6	be	be	VB
6912	4264	7	washed	wash	VBN
6912	4264	8	thoroughly	thoroughly	RB
6912	4264	9	with	with	IN
6912	4264	10	a	a	DT
6912	4264	11	wet	wet	JJ
6912	4264	12	cloth	cloth	NN
6912	4264	13	.	.	.
6912	4265	1	On	on	IN
6912	4265	2	account	account	NN
6912	4265	3	of	of	IN
6912	4265	4	the	the	DT
6912	4265	5	odor	odor	NN
6912	4265	6	,	,	,
6912	4265	7	all	all	DT
6912	4265	8	utensils	utensil	NNS
6912	4265	9	used	use	VBN
6912	4265	10	in	in	IN
6912	4265	11	the	the	DT
6912	4265	12	cooking	cooking	NN
6912	4265	13	of	of	IN
6912	4265	14	fish	fish	NN
6912	4265	15	should	should	MD
6912	4265	16	be	be	VB
6912	4265	17	washed	wash	VBN
6912	4265	18	in	in	IN
6912	4265	19	salted	salt	VBN
6912	4265	20	water	water	NN
6912	4265	21	.	.	.
6912	4266	1	BAKED	BAKED	NNP
6912	4266	2	FISH	FISH	NNS
6912	4266	3	Clean	clean	JJ
6912	4266	4	and	and	CC
6912	4266	5	wash	wash	VBP
6912	4266	6	a	a	DT
6912	4266	7	large	large	JJ
6912	4266	8	fish	fish	NN
6912	4266	9	.	.	.
6912	4267	1	The	the	DT
6912	4267	2	head	head	NN
6912	4267	3	or	or	CC
6912	4267	4	tail	tail	NN
6912	4267	5	may	may	MD
6912	4267	6	or	or	CC
6912	4267	7	may	may	MD
6912	4267	8	not	not	RB
6912	4267	9	be	be	VB
6912	4267	10	removed	remove	VBN
6912	4267	11	before	before	IN
6912	4267	12	baking	baking	NN
6912	4267	13	.	.	.
6912	4268	1	If	if	IN
6912	4268	2	the	the	DT
6912	4268	3	head	head	NN
6912	4268	4	is	be	VBZ
6912	4268	5	retained	retain	VBN
6912	4268	6	,	,	,
6912	4268	7	the	the	DT
6912	4268	8	eyes	eye	NNS
6912	4268	9	should	should	MD
6912	4268	10	be	be	VB
6912	4268	11	removed	remove	VBN
6912	4268	12	before	before	IN
6912	4268	13	serving	serve	VBG
6912	4268	14	;	;	:
6912	4268	15	this	this	DT
6912	4268	16	is	be	VBZ
6912	4268	17	done	do	VBN
6912	4268	18	more	more	RBR
6912	4268	19	easily	easily	RB
6912	4268	20	after	after	IN
6912	4268	21	cooking	cooking	NN
6912	4268	22	.	.	.
6912	4269	1	If	if	IN
6912	4269	2	the	the	DT
6912	4269	3	tail	tail	NN
6912	4269	4	is	be	VBZ
6912	4269	5	retained	retain	VBN
6912	4269	6	,	,	,
6912	4269	7	it	-PRON-	PRP
6912	4269	8	should	should	MD
6912	4269	9	be	be	VB
6912	4269	10	wrapped	wrap	VBN
6912	4269	11	in	in	IN
6912	4269	12	oiled	oil	VBN
6912	4269	13	paper	paper	NN
6912	4269	14	to	to	TO
6912	4269	15	prevent	prevent	VB
6912	4269	16	it	-PRON-	PRP
6912	4269	17	from	from	IN
6912	4269	18	burning	burn	VBG
6912	4269	19	.	.	.
6912	4270	1	[	[	-LRB-
6912	4270	2	Illustration	illustration	NN
6912	4270	3	:	:	:
6912	4270	4	FIGURE	FIGURE	NNP
6912	4270	5	60.--FISH	60.--fish	CD
6912	4270	6	KETTLE	KETTLE	NNP
6912	4270	7	,	,	,
6912	4270	8	SHOWING	show	VBG
6912	4270	9	RACK	RACK	NNP
6912	4270	10	]	]	-RRB-
6912	4270	11	Sprinkle	sprinkle	VB
6912	4270	12	salt	salt	NN
6912	4270	13	on	on	IN
6912	4270	14	the	the	DT
6912	4270	15	inside	inside	NN
6912	4270	16	of	of	IN
6912	4270	17	the	the	DT
6912	4270	18	fish	fish	NN
6912	4270	19	and	and	CC
6912	4270	20	also	also	RB
6912	4270	21	on	on	IN
6912	4270	22	the	the	DT
6912	4270	23	outside	outside	NN
6912	4270	24	,	,	,
6912	4270	25	and	and	CC
6912	4270	26	then	then	RB
6912	4270	27	fill	fill	VB
6912	4270	28	with	with	IN
6912	4270	29	stuffing	stuffing	NN
6912	4270	30	.	.	.
6912	4271	1	Skewer	skewer	VB
6912	4271	2	the	the	DT
6912	4271	3	cut	cut	NN
6912	4271	4	edges	edge	NNS
6912	4271	5	of	of	IN
6912	4271	6	the	the	DT
6912	4271	7	fish	fish	NN
6912	4271	8	together	together	RB
6912	4271	9	or	or	CC
6912	4271	10	close	close	VB
6912	4271	11	the	the	DT
6912	4271	12	incision	incision	NN
6912	4271	13	as	as	IN
6912	4271	14	follows	follow	VBZ
6912	4271	15	:	:	:
6912	4271	16	Hold	hold	VB
6912	4271	17	the	the	DT
6912	4271	18	edges	edge	NNS
6912	4271	19	of	of	IN
6912	4271	20	the	the	DT
6912	4271	21	skin	skin	NN
6912	4271	22	together	together	RB
6912	4271	23	and	and	CC
6912	4271	24	thrust	thrust	VBD
6912	4271	25	toothpicks	toothpick	NNS
6912	4271	26	across	across	IN
6912	4271	27	the	the	DT
6912	4271	28	opening	opening	NN
6912	4271	29	,	,	,
6912	4271	30	through	through	IN
6912	4271	31	both	both	DT
6912	4271	32	cut	cut	VBN
6912	4271	33	edges	edge	NNS
6912	4271	34	of	of	IN
6912	4271	35	the	the	DT
6912	4271	36	fish	fish	NN
6912	4271	37	.	.	.
6912	4272	1	Then	then	RB
6912	4272	2	fasten	fasten	VB
6912	4272	3	the	the	DT
6912	4272	4	opening	opening	NN
6912	4272	5	by	by	IN
6912	4272	6	_	_	NNP
6912	4272	7	"	"	``
6912	4272	8	lacing	lace	VBG
6912	4272	9	"	"	''
6912	4272	10	_	_	NNP
6912	4272	11	string	string	NN
6912	4272	12	around	around	IN
6912	4272	13	the	the	DT
6912	4272	14	toothpicks	toothpick	NNS
6912	4272	15	.	.	.
6912	4273	1	Cut	Cut	NNP
6912	4273	2	gashes	gash	NNS
6912	4273	3	on	on	IN
6912	4273	4	each	each	DT
6912	4273	5	side	side	NN
6912	4273	6	across	across	IN
6912	4273	7	the	the	DT
6912	4273	8	fish	fish	NN
6912	4273	9	and	and	CC
6912	4273	10	put	put	VB
6912	4273	11	strips	strip	NNS
6912	4273	12	of	of	IN
6912	4273	13	salt	salt	NN
6912	4273	14	pork	pork	NN
6912	4273	15	into	into	IN
6912	4273	16	them	-PRON-	PRP
6912	4273	17	or	or	CC
6912	4273	18	insert	insert	VB
6912	4273	19	strips	strip	NNS
6912	4273	20	of	of	IN
6912	4273	21	pork	pork	NN
6912	4273	22	with	with	IN
6912	4273	23	a	a	DT
6912	4273	24	larding	lard	VBG
6912	4273	25	needle	needle	NN
6912	4273	26	.	.	.
6912	4274	1	Oil	oil	NN
6912	4274	2	a	a	DT
6912	4274	3	baking	baking	NN
6912	4274	4	sheet	sheet	NN
6912	4274	5	or	or	CC
6912	4274	6	the	the	DT
6912	4274	7	rack	rack	NN
6912	4274	8	of	of	IN
6912	4274	9	a	a	DT
6912	4274	10	fish	fish	NN
6912	4274	11	kettle	kettle	NN
6912	4274	12	(	(	-LRB-
6912	4274	13	see	see	VB
6912	4274	14	Figure	Figure	NNP
6912	4274	15	60	60	CD
6912	4274	16	)	)	-RRB-
6912	4274	17	and	and	CC
6912	4274	18	place	place	VB
6912	4274	19	the	the	DT
6912	4274	20	fish	fish	NN
6912	4274	21	on	on	IN
6912	4274	22	it	-PRON-	PRP
6912	4274	23	,	,	,
6912	4274	24	forming	form	VBG
6912	4274	25	the	the	DT
6912	4274	26	fish	fish	NN
6912	4274	27	into	into	IN
6912	4274	28	an	an	DT
6912	4274	29	"	"	``
6912	4274	30	S	s	NN
6912	4274	31	"	"	''
6912	4274	32	by	by	IN
6912	4274	33	means	mean	NNS
6912	4274	34	of	of	IN
6912	4274	35	skewers	skewer	NNS
6912	4274	36	.	.	.
6912	4275	1	Place	place	VB
6912	4275	2	the	the	DT
6912	4275	3	sheet	sheet	NN
6912	4275	4	in	in	IN
6912	4275	5	a	a	DT
6912	4275	6	baking	baking	NN
6912	4275	7	-	-	HYPH
6912	4275	8	pan	pan	NN
6912	4275	9	and	and	CC
6912	4275	10	add	add	VB
6912	4275	11	pieces	piece	NNS
6912	4275	12	of	of	IN
6912	4275	13	salt	salt	NN
6912	4275	14	pork	pork	NN
6912	4275	15	.	.	.
6912	4276	1	Bake	bake	VB
6912	4276	2	15	15	CD
6912	4276	3	minutes	minute	NNS
6912	4276	4	for	for	IN
6912	4276	5	each	each	DT
6912	4276	6	pound	pound	NN
6912	4276	7	,	,	,
6912	4276	8	or	or	CC
6912	4276	9	until	until	IN
6912	4276	10	the	the	DT
6912	4276	11	flesh	flesh	NN
6912	4276	12	can	can	MD
6912	4276	13	be	be	VB
6912	4276	14	separated	separate	VBN
6912	4276	15	easily	easily	RB
6912	4276	16	from	from	IN
6912	4276	17	the	the	DT
6912	4276	18	bones	bone	NNS
6912	4276	19	by	by	IN
6912	4276	20	means	mean	NNS
6912	4276	21	of	of	IN
6912	4276	22	a	a	DT
6912	4276	23	skewer	skewer	NN
6912	4276	24	or	or	CC
6912	4276	25	a	a	DT
6912	4276	26	fork	fork	NN
6912	4276	27	.	.	.
6912	4277	1	If	if	IN
6912	4277	2	the	the	DT
6912	4277	3	baking	baking	NN
6912	4277	4	-	-	HYPH
6912	4277	5	pan	pan	NN
6912	4277	6	is	be	VBZ
6912	4277	7	uncovered	uncover	VBN
6912	4277	8	,	,	,
6912	4277	9	baste	baste	NNP
6912	4277	10	every	every	DT
6912	4277	11	10	10	CD
6912	4277	12	minutes	minute	NNS
6912	4277	13	.	.	.
6912	4278	1	When	when	WRB
6912	4278	2	done	do	VBN
6912	4278	3	,	,	,
6912	4278	4	carefully	carefully	RB
6912	4278	5	remove	remove	VB
6912	4278	6	the	the	DT
6912	4278	7	fish	fish	NN
6912	4278	8	from	from	IN
6912	4278	9	the	the	DT
6912	4278	10	pan	pan	NN
6912	4278	11	and	and	CC
6912	4278	12	place	place	NN
6912	4278	13	on	on	IN
6912	4278	14	a	a	DT
6912	4278	15	platter	platter	NN
6912	4278	16	,	,	,
6912	4278	17	garnish	garnish	VBP
6912	4278	18	with	with	IN
6912	4278	19	parsley	parsley	NN
6912	4278	20	and	and	CC
6912	4278	21	lemon	lemon	NN
6912	4278	22	,	,	,
6912	4278	23	and	and	CC
6912	4278	24	serve	serve	VB
6912	4278	25	with	with	IN
6912	4278	26	_	_	NNP
6912	4278	27	Tomato	Tomato	NNP
6912	4278	28	Sauce	Sauce	NNP
6912	4278	29	_	_	NNP
6912	4278	30	or	or	CC
6912	4278	31	_	_	NNP
6912	4278	32	Sauce	Sauce	NNP
6912	4278	33	for	for	IN
6912	4278	34	Fish	Fish	NNP
6912	4278	35	_	_	NNP
6912	4278	36	(	(	-LRB-
6912	4278	37	see	see	VB
6912	4278	38	below	below	RB
6912	4278	39	)	)	-RRB-
6912	4278	40	.	.	.
6912	4279	1	In	in	IN
6912	4279	2	the	the	DT
6912	4279	3	absence	absence	NN
6912	4279	4	of	of	IN
6912	4279	5	a	a	DT
6912	4279	6	baking	baking	NN
6912	4279	7	sheet	sheet	NN
6912	4279	8	,	,	,
6912	4279	9	two	two	CD
6912	4279	10	well	well	RB
6912	4279	11	oiled	oil	VBN
6912	4279	12	strips	strip	NNS
6912	4279	13	of	of	IN
6912	4279	14	muslin	muslin	NNP
6912	4279	15	may	may	MD
6912	4279	16	be	be	VB
6912	4279	17	placed	place	VBN
6912	4279	18	across	across	IN
6912	4279	19	the	the	DT
6912	4279	20	baking	baking	NN
6912	4279	21	-	-	HYPH
6912	4279	22	pan	pan	NN
6912	4279	23	,	,	,
6912	4279	24	underneath	underneath	IN
6912	4279	25	the	the	DT
6912	4279	26	fish	fish	NN
6912	4279	27	.	.	.
6912	4280	1	When	when	WRB
6912	4280	2	baked	bake	VBN
6912	4280	3	,	,	,
6912	4280	4	the	the	DT
6912	4280	5	fish	fish	NN
6912	4280	6	may	may	MD
6912	4280	7	be	be	VB
6912	4280	8	removed	remove	VBN
6912	4280	9	easily	easily	RB
6912	4280	10	from	from	IN
6912	4280	11	the	the	DT
6912	4280	12	pan	pan	NN
6912	4280	13	by	by	IN
6912	4280	14	means	mean	NNS
6912	4280	15	of	of	IN
6912	4280	16	the	the	DT
6912	4280	17	strips	strip	NNS
6912	4280	18	of	of	IN
6912	4280	19	muslin	muslin	NN
6912	4280	20	.	.	.
6912	4281	1	STUFFING	stuffing	NN
6912	4281	2	FOR	for	IN
6912	4281	3	FISH	FISH	NNS
6912	4281	4	2	2	CD
6912	4281	5	cupfuls	cupful	VBZ
6912	4281	6	soft	soft	JJ
6912	4281	7	bread	bread	NN
6912	4281	8	crumbs	crumb	VBZ
6912	4281	9	1/2	1/2	CD
6912	4281	10	teaspoonful	teaspoonful	JJ
6912	4281	11	salt	salt	NN
6912	4281	12	1/8	1/8	CD
6912	4281	13	teaspoonful	teaspoonful	JJ
6912	4281	14	pepper	pepper	NN
6912	4281	15	Cayenne	Cayenne	NNP
6912	4281	16	1	1	CD
6912	4281	17	teaspoonful	teaspoonful	JJ
6912	4281	18	scraped	scrape	VBN
6912	4281	19	onion	onion	NN
6912	4281	20	1	1	CD
6912	4281	21	teaspoonful	teaspoonful	JJ
6912	4281	22	chopped	chop	VBN
6912	4281	23	parsley	parsley	NN
6912	4281	24	1	1	CD
6912	4281	25	teaspoonful	teaspoonful	JJ
6912	4281	26	capers	caper	NNS
6912	4281	27	or	or	CC
6912	4281	28	chopped	chop	VBN
6912	4281	29	pickles	pickle	NNS
6912	4281	30	2	2	CD
6912	4281	31	tablespoonfuls	tablespoonful	NNS
6912	4281	32	butter	butter	NN
6912	4281	33	or	or	CC
6912	4281	34	substitute	substitute	NN
6912	4281	35	Mix	mix	VB
6912	4281	36	the	the	DT
6912	4281	37	ingredients	ingredient	NNS
6912	4281	38	in	in	IN
6912	4281	39	the	the	DT
6912	4281	40	order	order	NN
6912	4281	41	given	give	VBN
6912	4281	42	(	(	-LRB-
6912	4281	43	see	see	VB
6912	4281	44	_	_	NNP
6912	4281	45	Crumbs	Crumbs	NNP
6912	4281	46	for	for	IN
6912	4281	47	Scalloped	Scalloped	NNP
6912	4281	48	Dishes	Dishes	NNPS
6912	4281	49	_	_	NNP
6912	4281	50	)	)	-RRB-
6912	4281	51	SAUCE	SAUCE	VBN
6912	4281	52	FOR	for	IN
6912	4281	53	FISH	FISH	NNS
6912	4281	54	3	3	CD
6912	4281	55	tablespoons	tablespoon	NNS
6912	4281	56	butter	butter	NN
6912	4281	57	or	or	CC
6912	4281	58	substitute	substitute	NN
6912	4281	59	1/4	1/4	CD
6912	4281	60	cupful	cupful	JJ
6912	4281	61	flour	flour	NN
6912	4281	62	1/2	1/2	CD
6912	4281	63	teaspoonful	teaspoonful	JJ
6912	4281	64	salt	salt	NN
6912	4281	65	Cayenne	Cayenne	NNP
6912	4281	66	l	l	NNP
6912	4281	67	3/4	3/4	CD
6912	4281	68	cupfuls	cupful	NNS
6912	4281	69	hot	hot	JJ
6912	4281	70	water	water	NN
6912	4281	71	1/4	1/4	CD
6912	4281	72	cupful	cupful	JJ
6912	4281	73	vinegar	vinegar	NN
6912	4281	74	_	_	NNP
6912	4281	75	or	or	CC
6912	4281	76	_	_	NNP
6912	4281	77	1	1	CD
6912	4281	78	large	large	JJ
6912	4281	79	lemon,--juice	lemon,--juice	NNP
6912	4281	80	1	1	CD
6912	4281	81	tablespoonful	tablespoonful	JJ
6912	4281	82	chopped	chop	VBN
6912	4281	83	parsley	parsley	NN
6912	4281	84	Prepare	prepare	VB
6912	4281	85	the	the	DT
6912	4281	86	first	first	JJ
6912	4281	87	five	five	CD
6912	4281	88	ingredients	ingredient	NNS
6912	4281	89	as	as	IN
6912	4281	90	in	in	IN
6912	4281	91	White	White	NNP
6912	4281	92	Sauce	Sauce	NNP
6912	4281	93	(	(	-LRB-
6912	4281	94	see	see	VB
6912	4281	95	_	_	NNP
6912	4281	96	White	White	NNP
6912	4281	97	Sauce	Sauce	NNP
6912	4281	98	for	for	IN
6912	4281	99	Vegetables	Vegetables	NNPS
6912	4281	100	_	_	NNP
6912	4281	101	.	.	.
6912	4282	1	Then	then	RB
6912	4282	2	add	add	VB
6912	4282	3	vinegar	vinegar	NN
6912	4282	4	or	or	CC
6912	4282	5	lemon	lemon	NN
6912	4282	6	juice	juice	NN
6912	4282	7	and	and	CC
6912	4282	8	chopped	chop	VBD
6912	4282	9	parsley	parsley	NN
6912	4282	10	.	.	.
6912	4283	1	Serve	serve	VB
6912	4283	2	hot	hot	JJ
6912	4283	3	over	over	IN
6912	4283	4	fish	fish	NN
6912	4283	5	.	.	.
6912	4284	1	Hard	hard	RB
6912	4284	2	-	-	HYPH
6912	4284	3	cooked	cook	VBN
6912	4284	4	eggs	egg	NNS
6912	4284	5	make	make	VBP
6912	4284	6	a	a	DT
6912	4284	7	pleasing	pleasing	JJ
6912	4284	8	addition	addition	NN
6912	4284	9	to	to	IN
6912	4284	10	this	this	DT
6912	4284	11	sauce	sauce	NN
6912	4284	12	.	.	.
6912	4285	1	Chop	chop	VB
6912	4285	2	the	the	DT
6912	4285	3	whole	whole	JJ
6912	4285	4	eggs	egg	NNS
6912	4285	5	or	or	CC
6912	4285	6	slice	slice	VB
6912	4285	7	the	the	DT
6912	4285	8	whites	white	NNS
6912	4285	9	and	and	CC
6912	4285	10	mash	mash	VB
6912	4285	11	the	the	DT
6912	4285	12	yolks	yolk	NNS
6912	4285	13	with	with	IN
6912	4285	14	a	a	DT
6912	4285	15	fork	fork	NN
6912	4285	16	;	;	:
6912	4285	17	then	then	RB
6912	4285	18	add	add	VB
6912	4285	19	to	to	IN
6912	4285	20	the	the	DT
6912	4285	21	sauce	sauce	NN
6912	4285	22	.	.	.
6912	4286	1	QUESTIONS	QUESTIONS	NNP
6912	4286	2	Why	why	WRB
6912	4286	3	should	should	MD
6912	4286	4	fish	fish	VB
6912	4286	5	not	not	RB
6912	4286	6	be	be	VB
6912	4286	7	left	leave	VBN
6912	4286	8	uncovered	uncovered	JJ
6912	4286	9	in	in	IN
6912	4286	10	the	the	DT
6912	4286	11	refrigerator	refrigerator	NN
6912	4286	12	?	?	.
6912	4287	1	Why	why	WRB
6912	4287	2	should	should	MD
6912	4287	3	fish	fish	VB
6912	4287	4	be	be	VB
6912	4287	5	cleaned	clean	VBN
6912	4287	6	by	by	IN
6912	4287	7	wiping	wipe	VBG
6912	4287	8	with	with	IN
6912	4287	9	a	a	DT
6912	4287	10	cloth	cloth	NN
6912	4287	11	,	,	,
6912	4287	12	rather	rather	RB
6912	4287	13	than	than	IN
6912	4287	14	by	by	IN
6912	4287	15	placing	place	VBG
6912	4287	16	in	in	IN
6912	4287	17	a	a	DT
6912	4287	18	pan	pan	NN
6912	4287	19	of	of	IN
6912	4287	20	water	water	NN
6912	4287	21	(	(	-LRB-
6912	4287	22	see	see	VB
6912	4287	23	Experiment	Experiment	NNP
6912	4287	24	59	59	CD
6912	4287	25	)	)	-RRB-
6912	4287	26	?	?	.
6912	4288	1	What	what	WP
6912	4288	2	is	be	VBZ
6912	4288	3	the	the	DT
6912	4288	4	purpose	purpose	NN
6912	4288	5	of	of	IN
6912	4288	6	placing	place	VBG
6912	4288	7	fish	fish	NN
6912	4288	8	on	on	IN
6912	4288	9	a	a	DT
6912	4288	10	baking	baking	NN
6912	4288	11	sheet	sheet	NN
6912	4288	12	or	or	CC
6912	4288	13	placing	place	VBG
6912	4288	14	strips	strip	NNS
6912	4288	15	of	of	IN
6912	4288	16	muslin	muslin	NN
6912	4288	17	underneath	underneath	RB
6912	4288	18	for	for	IN
6912	4288	19	baking	baking	NN
6912	4288	20	(	(	-LRB-
6912	4288	21	see	see	VB
6912	4288	22	Experiment	Experiment	NNP
6912	4288	23	60	60	CD
6912	4288	24	)	)	-RRB-
6912	4288	25	?	?	.
6912	4289	1	How	how	WRB
6912	4289	2	is	be	VBZ
6912	4289	3	fish	fish	NN
6912	4289	4	tested	test	VBN
6912	4289	5	for	for	IN
6912	4289	6	sufficient	sufficient	JJ
6912	4289	7	cooking	cooking	NN
6912	4289	8	?	?	.
6912	4290	1	How	how	WRB
6912	4290	2	can	can	MD
6912	4290	3	the	the	DT
6912	4290	4	odor	odor	NN
6912	4290	5	be	be	VB
6912	4290	6	removed	remove	VBN
6912	4290	7	from	from	IN
6912	4290	8	utensils	utensil	NNS
6912	4290	9	in	in	IN
6912	4290	10	which	which	WDT
6912	4290	11	fish	fish	NN
6912	4290	12	has	have	VBZ
6912	4290	13	been	be	VBN
6912	4290	14	cooked	cook	VBN
6912	4290	15	?	?	.
6912	4291	1	LESSON	LESSON	NNP
6912	4291	2	LXXI	LXXI	NNP
6912	4291	3	FISH	FISH	NNP
6912	4291	4	(	(	-LRB-
6912	4291	5	C	C	NNP
6912	4291	6	)	)	-RRB-
6912	4291	7	PLANKED	PLANKED	NNP
6912	4291	8	(	(	-LRB-
6912	4291	9	BROILED	broiled	NN
6912	4291	10	)	)	-RRB-
6912	4291	11	FISH	FISH	NNS
6912	4291	12	An	an	DT
6912	4291	13	oak	oak	NN
6912	4291	14	plank,--one	plank,--one	NN
6912	4291	15	inch	inch	NN
6912	4291	16	in	in	IN
6912	4291	17	thickness	thickness	NN
6912	4291	18	and	and	CC
6912	4291	19	as	as	RB
6912	4291	20	long	long	JJ
6912	4291	21	and	and	CC
6912	4291	22	wide	wide	JJ
6912	4291	23	as	as	IN
6912	4291	24	a	a	DT
6912	4291	25	large	large	JJ
6912	4291	26	platter,--is	platter,--is	NN
6912	4291	27	a	a	DT
6912	4291	28	satisfactory	satisfactory	JJ
6912	4291	29	device	device	NN
6912	4291	30	for	for	IN
6912	4291	31	broiling	broil	VBG
6912	4291	32	fish	fish	NN
6912	4291	33	.	.	.
6912	4292	1	For	for	IN
6912	4292	2	planking	plank	VBG
6912	4292	3	or	or	CC
6912	4292	4	broiling	broil	VBG
6912	4292	5	,	,	,
6912	4292	6	fish	fish	NN
6912	4292	7	steaks	steak	NNS
6912	4292	8	or	or	CC
6912	4292	9	thin	thin	JJ
6912	4292	10	,	,	,
6912	4292	11	flat	flat	JJ
6912	4292	12	fish	fish	NN
6912	4292	13	,	,	,
6912	4292	14	such	such	JJ
6912	4292	15	as	as	IN
6912	4292	16	mackerel	mackerel	NNP
6912	4292	17	or	or	CC
6912	4292	18	bluefish	bluefish	NNP
6912	4292	19	,	,	,
6912	4292	20	should	should	MD
6912	4292	21	be	be	VB
6912	4292	22	selected	select	VBN
6912	4292	23	.	.	.
6912	4293	1	Clean	clean	VB
6912	4293	2	the	the	DT
6912	4293	3	fish	fish	NN
6912	4293	4	,	,	,
6912	4293	5	then	then	RB
6912	4293	6	place	place	VB
6912	4293	7	it	-PRON-	PRP
6912	4293	8	,	,	,
6912	4293	9	skin	skin	NN
6912	4293	10	side	side	NN
6912	4293	11	down	down	RP
6912	4293	12	,	,	,
6912	4293	13	on	on	IN
6912	4293	14	the	the	DT
6912	4293	15	plank	plank	NN
6912	4293	16	.	.	.
6912	4294	1	Sprinkle	sprinkle	VB
6912	4294	2	with	with	IN
6912	4294	3	salt	salt	NN
6912	4294	4	and	and	CC
6912	4294	5	pepper	pepper	NN
6912	4294	6	,	,	,
6912	4294	7	and	and	CC
6912	4294	8	spread	spread	VBD
6912	4294	9	with	with	IN
6912	4294	10	softened	softened	JJ
6912	4294	11	or	or	CC
6912	4294	12	melted	melted	JJ
6912	4294	13	butter	butter	NN
6912	4294	14	.	.	.
6912	4295	1	Place	place	NN
6912	4295	2	in	in	IN
6912	4295	3	the	the	DT
6912	4295	4	broiling	broiling	NN
6912	4295	5	oven	oven	NN
6912	4295	6	and	and	CC
6912	4295	7	broil	broil	VB
6912	4295	8	until	until	IN
6912	4295	9	done	do	VBN
6912	4295	10	,	,	,
6912	4295	11	usually	usually	RB
6912	4295	12	15	15	CD
6912	4295	13	or	or	CC
6912	4295	14	20	20	CD
6912	4295	15	minutes	minute	NNS
6912	4295	16	.	.	.
6912	4296	1	A	a	DT
6912	4296	2	border	border	NN
6912	4296	3	of	of	IN
6912	4296	4	potato	potato	NN
6912	4296	5	puff	puff	NN
6912	4296	6	mixture	mixture	NN
6912	4296	7	makes	make	VBZ
6912	4296	8	a	a	DT
6912	4296	9	pleasing	pleasing	JJ
6912	4296	10	addition	addition	NN
6912	4296	11	to	to	IN
6912	4296	12	the	the	DT
6912	4296	13	fish	fish	NN
6912	4296	14	(	(	-LRB-
6912	4296	15	see	see	VB
6912	4296	16	_	_	NNP
6912	4296	17	Potato	Potato	NNP
6912	4296	18	Puff	Puff	NNP
6912	4296	19	_	_	NNP
6912	4296	20	)	)	-RRB-
6912	4296	21	.	.	.
6912	4297	1	A	a	DT
6912	4297	2	few	few	JJ
6912	4297	3	minutes	minute	NNS
6912	4297	4	before	before	IN
6912	4297	5	the	the	DT
6912	4297	6	fish	fish	NN
6912	4297	7	is	be	VBZ
6912	4297	8	done	do	VBN
6912	4297	9	,	,	,
6912	4297	10	remove	remove	VB
6912	4297	11	it	-PRON-	PRP
6912	4297	12	from	from	IN
6912	4297	13	the	the	DT
6912	4297	14	oven	oven	NN
6912	4297	15	and	and	CC
6912	4297	16	arrange	arrange	VB
6912	4297	17	the	the	DT
6912	4297	18	potato	potato	NN
6912	4297	19	mixture	mixture	NN
6912	4297	20	around	around	IN
6912	4297	21	it	-PRON-	PRP
6912	4297	22	.	.	.
6912	4298	1	(	(	-LRB-
6912	4298	2	A	a	DT
6912	4298	3	pastry	pastry	NN
6912	4298	4	bag	bag	NN
6912	4298	5	and	and	CC
6912	4298	6	tube	tube	NN
6912	4298	7	may	may	MD
6912	4298	8	be	be	VB
6912	4298	9	used	use	VBN
6912	4298	10	for	for	IN
6912	4298	11	this	this	DT
6912	4298	12	purpose	purpose	NN
6912	4298	13	.	.	.
6912	4298	14	)	)	-RRB-
6912	4299	1	Brush	brush	VB
6912	4299	2	the	the	DT
6912	4299	3	potato	potato	NN
6912	4299	4	with	with	IN
6912	4299	5	egg	egg	NN
6912	4299	6	diluted	dilute	VBN
6912	4299	7	with	with	IN
6912	4299	8	water	water	NN
6912	4299	9	(	(	-LRB-
6912	4299	10	1	1	CD
6912	4299	11	tablespoonful	tablespoonful	NN
6912	4299	12	of	of	IN
6912	4299	13	water	water	NN
6912	4299	14	to	to	IN
6912	4299	15	1	1	CD
6912	4299	16	egg	egg	NN
6912	4299	17	)	)	-RRB-
6912	4299	18	.	.	.
6912	4300	1	Return	return	VB
6912	4300	2	the	the	DT
6912	4300	3	plank	plank	NN
6912	4300	4	to	to	IN
6912	4300	5	the	the	DT
6912	4300	6	oven	oven	NN
6912	4300	7	to	to	TO
6912	4300	8	finish	finish	VB
6912	4300	9	broiling	broil	VBG
6912	4300	10	the	the	DT
6912	4300	11	fish	fish	NN
6912	4300	12	and	and	CC
6912	4300	13	to	to	TO
6912	4300	14	brown	brown	VB
6912	4300	15	the	the	DT
6912	4300	16	potatoes	potato	NNS
6912	4300	17	.	.	.
6912	4301	1	Serve	serve	VB
6912	4301	2	the	the	DT
6912	4301	3	fish	fish	NN
6912	4301	4	and	and	CC
6912	4301	5	potatoes	potato	NNS
6912	4301	6	on	on	IN
6912	4301	7	the	the	DT
6912	4301	8	plank	plank	NN
6912	4301	9	.	.	.
6912	4302	1	FRIED	FRIED	NNP
6912	4302	2	OR	or	CC
6912	4302	3	SAUTEED	SAUTEED	NNP
6912	4302	4	FISH	FISH	NNS
6912	4302	5	Clean	clean	JJ
6912	4302	6	fish	fish	NN
6912	4302	7	and	and	CC
6912	4302	8	season	season	NN
6912	4302	9	with	with	IN
6912	4302	10	salt	salt	NN
6912	4302	11	and	and	CC
6912	4302	12	pepper	pepper	NN
6912	4302	13	.	.	.
6912	4303	1	Mix	mix	VB
6912	4303	2	equal	equal	JJ
6912	4303	3	parts	part	NNS
6912	4303	4	of	of	IN
6912	4303	5	corn	corn	NN
6912	4303	6	-	-	HYPH
6912	4303	7	meal	meal	NN
6912	4303	8	and	and	CC
6912	4303	9	flour	flour	NN
6912	4303	10	.	.	.
6912	4304	1	Dip	dip	VB
6912	4304	2	the	the	DT
6912	4304	3	fish	fish	NN
6912	4304	4	in	in	IN
6912	4304	5	this	this	DT
6912	4304	6	mixture	mixture	NN
6912	4304	7	.	.	.
6912	4305	1	Fry	fry	NN
6912	4305	2	in	in	IN
6912	4305	3	deep	deep	JJ
6912	4305	4	fat	fat	NN
6912	4305	5	or	or	CC
6912	4305	6	saute	saute	NN
6912	4305	7	.	.	.
6912	4306	1	Drain	drain	VB
6912	4306	2	and	and	CC
6912	4306	3	serve	serve	VB
6912	4306	4	with	with	IN
6912	4306	5	a	a	DT
6912	4306	6	sauce	sauce	NN
6912	4306	7	.	.	.
6912	4307	1	Dried	dry	VBN
6912	4307	2	bread	bread	NN
6912	4307	3	or	or	CC
6912	4307	4	cracker	cracker	NN
6912	4307	5	crumbs	crumb	VBZ
6912	4307	6	,	,	,
6912	4307	7	and	and	CC
6912	4307	8	egg	egg	NN
6912	4307	9	may	may	MD
6912	4307	10	be	be	VB
6912	4307	11	used	use	VBN
6912	4307	12	for	for	IN
6912	4307	13	dipping	dip	VBG
6912	4307	14	instead	instead	RB
6912	4307	15	of	of	IN
6912	4307	16	the	the	DT
6912	4307	17	corn	corn	NN
6912	4307	18	-	-	HYPH
6912	4307	19	meal	meal	NN
6912	4307	20	and	and	CC
6912	4307	21	flour	flour	NN
6912	4307	22	mixture	mixture	NN
6912	4307	23	(	(	-LRB-
6912	4307	24	see	see	VB
6912	4307	25	_	_	NNP
6912	4307	26	Fried	Fried	NNP
6912	4307	27	Oysters	Oysters	NNPS
6912	4307	28	_	_	NNP
6912	4307	29	)	)	-RRB-
6912	4307	30	.	.	.
6912	4308	1	FISH	fish	NN
6912	4308	2	CHOWDER	chowder	NN
6912	4308	3	1/2	1/2	CD
6912	4308	4	pound	pound	NN
6912	4308	5	salt	salt	NN
6912	4308	6	fish	fish	NN
6912	4308	7	_	_	NNP
6912	4308	8	or	or	CC
6912	4308	9	_	_	NNP
6912	4308	10	2	2	CD
6912	4308	11	pounds	pound	VBZ
6912	4308	12	fresh	fresh	JJ
6912	4308	13	fish	fish	NN
6912	4308	14	1	1	CD
6912	4308	15	quart	quart	NNP
6912	4308	16	potatoes	potato	NNS
6912	4308	17	cut	cut	VBN
6912	4308	18	in	in	IN
6912	4308	19	pieces	piece	NNS
6912	4308	20	2	2	CD
6912	4308	21	tablespoonfuls	tablespoonful	NNS
6912	4308	22	bacon	bacon	NN
6912	4308	23	drippings	dripping	NNS
6912	4308	24	_	_	NNP
6912	4308	25	or	or	CC
6912	4308	26	_	_	NNP
6912	4308	27	other	other	JJ
6912	4308	28	fat	fat	JJ
6912	4308	29	1	1	CD
6912	4308	30	onion	onion	NN
6912	4308	31	,	,	,
6912	4308	32	chopped	chop	VBD
6912	4308	33	2	2	CD
6912	4308	34	tablespoonfuls	tablespoonful	NNS
6912	4308	35	corn	corn	NN
6912	4308	36	-	-	HYPH
6912	4308	37	meal	meal	NN
6912	4308	38	1	1	CD
6912	4308	39	pint	pint	NN
6912	4308	40	milk	milk	NN
6912	4308	41	Crackers	cracker	NNS
6912	4308	42	If	if	IN
6912	4308	43	salt	salt	NN
6912	4308	44	fish	fish	NN
6912	4308	45	is	be	VBZ
6912	4308	46	used	use	VBN
6912	4308	47	,	,	,
6912	4308	48	hold	hold	VB
6912	4308	49	it	-PRON-	PRP
6912	4308	50	under	under	IN
6912	4308	51	running	running	NN
6912	4308	52	water	water	NN
6912	4308	53	for	for	IN
6912	4308	54	a	a	DT
6912	4308	55	few	few	JJ
6912	4308	56	minutes	minute	NNS
6912	4308	57	(	(	-LRB-
6912	4308	58	why	why	WRB
6912	4308	59	?	?	.
6912	4309	1	)	)	-RRB-
6912	4309	2	,	,	,
6912	4309	3	then	then	RB
6912	4309	4	shred	shre	VBD
6912	4309	5	it	-PRON-	PRP
6912	4309	6	.	.	.
6912	4310	1	If	if	IN
6912	4310	2	fresh	fresh	JJ
6912	4310	3	fish	fish	NN
6912	4310	4	is	be	VBZ
6912	4310	5	used	use	VBN
6912	4310	6	,	,	,
6912	4310	7	Wash	wash	VB
6912	4310	8	it	-PRON-	PRP
6912	4310	9	,	,	,
6912	4310	10	remove	remove	VB
6912	4310	11	bones	bone	NNS
6912	4310	12	if	if	IN
6912	4310	13	possible	possible	JJ
6912	4310	14	,	,	,
6912	4310	15	and	and	CC
6912	4310	16	cut	cut	VB
6912	4310	17	it	-PRON-	PRP
6912	4310	18	into	into	IN
6912	4310	19	six	six	CD
6912	4310	20	or	or	CC
6912	4310	21	eight	eight	CD
6912	4310	22	pieces	piece	NNS
6912	4310	23	.	.	.
6912	4311	1	Brown	brown	VB
6912	4311	2	the	the	DT
6912	4311	3	onion	onion	NN
6912	4311	4	in	in	IN
6912	4311	5	the	the	DT
6912	4311	6	fat	fat	NN
6912	4311	7	.	.	.
6912	4312	1	Into	into	IN
6912	4312	2	a	a	DT
6912	4312	3	kettle	kettle	NN
6912	4312	4	put	put	VBN
6912	4312	5	layers	layer	NNS
6912	4312	6	of	of	IN
6912	4312	7	fish	fish	NN
6912	4312	8	and	and	CC
6912	4312	9	potatoes	potato	NNS
6912	4312	10	and	and	CC
6912	4312	11	add	add	VB
6912	4312	12	a	a	DT
6912	4312	13	little	little	JJ
6912	4312	14	browned	browned	JJ
6912	4312	15	onion	onion	NN
6912	4312	16	and	and	CC
6912	4312	17	corn	corn	NN
6912	4312	18	-	-	HYPH
6912	4312	19	meal	meal	NN
6912	4312	20	to	to	IN
6912	4312	21	each	each	DT
6912	4312	22	layer	layer	NN
6912	4312	23	.	.	.
6912	4313	1	Cover	cover	VB
6912	4313	2	with	with	IN
6912	4313	3	hot	hot	JJ
6912	4313	4	water	water	NN
6912	4313	5	and	and	CC
6912	4313	6	boil	boil	VB
6912	4313	7	gently	gently	RB
6912	4313	8	until	until	IN
6912	4313	9	the	the	DT
6912	4313	10	potatoes	potato	NNS
6912	4313	11	are	be	VBP
6912	4313	12	tender	tender	JJ
6912	4313	13	.	.	.
6912	4314	1	Add	add	VB
6912	4314	2	the	the	DT
6912	4314	3	milk	milk	NN
6912	4314	4	and	and	CC
6912	4314	5	continue	continue	VB
6912	4314	6	heating	heat	VBG
6912	4314	7	until	until	IN
6912	4314	8	the	the	DT
6912	4314	9	mixture	mixture	NN
6912	4314	10	is	be	VBZ
6912	4314	11	hot	hot	JJ
6912	4314	12	.	.	.
6912	4315	1	Just	just	RB
6912	4315	2	before	before	IN
6912	4315	3	serving	serve	VBG
6912	4315	4	,	,	,
6912	4315	5	add	add	VB
6912	4315	6	a	a	DT
6912	4315	7	few	few	JJ
6912	4315	8	crackers	cracker	NNS
6912	4315	9	broken	break	VBN
6912	4315	10	into	into	IN
6912	4315	11	pieces	piece	NNS
6912	4315	12	.	.	.
6912	4316	1	QUESTIONS	questions	VB
6912	4316	2	State	state	NN
6912	4316	3	the	the	DT
6912	4316	4	advantages	advantage	NNS
6912	4316	5	of	of	IN
6912	4316	6	using	use	VBG
6912	4316	7	a	a	DT
6912	4316	8	plank	plank	NN
6912	4316	9	for	for	IN
6912	4316	10	broiling	broil	VBG
6912	4316	11	fish	fish	NN
6912	4316	12	.	.	.
6912	4317	1	Why	why	WRB
6912	4317	2	select	select	VB
6912	4317	3	fish	fish	NN
6912	4317	4	steaks	steak	NNS
6912	4317	5	or	or	CC
6912	4317	6	thin	thin	JJ
6912	4317	7	,	,	,
6912	4317	8	flat	flat	JJ
6912	4317	9	fish	fish	NN
6912	4317	10	for	for	IN
6912	4317	11	broiling	broil	VBG
6912	4317	12	?	?	.
6912	4318	1	What	what	WP
6912	4318	2	is	be	VBZ
6912	4318	3	the	the	DT
6912	4318	4	purpose	purpose	NN
6912	4318	5	of	of	IN
6912	4318	6	brushing	brush	VBG
6912	4318	7	the	the	DT
6912	4318	8	potato	potato	NN
6912	4318	9	mixture	mixture	NN
6912	4318	10	with	with	IN
6912	4318	11	egg	egg	NN
6912	4318	12	?	?	.
6912	4319	1	Give	give	VB
6912	4319	2	two	two	CD
6912	4319	3	reasons	reason	NNS
6912	4319	4	for	for	IN
6912	4319	5	using	use	VBG
6912	4319	6	well	well	RB
6912	4319	7	seasoned	seasoned	JJ
6912	4319	8	sauces	sauce	NNS
6912	4319	9	and	and	CC
6912	4319	10	stuffing	stuff	VBG
6912	4319	11	with	with	IN
6912	4319	12	fish	fish	NN
6912	4319	13	(	(	-LRB-
6912	4319	14	see	see	VB
6912	4319	15	_	_	NNP
6912	4319	16	Comparison	Comparison	NNP
6912	4319	17	of	of	IN
6912	4319	18	Beef	Beef	NNP
6912	4319	19	with	with	IN
6912	4319	20	Fish	Fish	NNP
6912	4319	21	_	_	NNP
6912	4319	22	)	)	-RRB-
6912	4319	23	.	.	.
6912	4320	1	LESSON	LESSON	NNP
6912	4320	2	LXXII	LXXII	NNP
6912	4320	3	LEGUMES	legumes	NN
6912	4320	4	(	(	-LRB-
6912	4320	5	A	a	NN
6912	4320	6	)	)	-RRB-
6912	4320	7	THE	the	DT
6912	4320	8	LEGUMES	legumes	NN
6912	4320	9	include	include	VBP
6912	4320	10	peas	pea	NNS
6912	4320	11	,	,	,
6912	4320	12	beans	bean	NNS
6912	4320	13	,	,	,
6912	4320	14	lentils	lentil	NNS
6912	4320	15	,	,	,
6912	4320	16	and	and	CC
6912	4320	17	peanuts	peanut	NNS
6912	4320	18	.	.	.
6912	4321	1	These	these	DT
6912	4321	2	plants	plant	NNS
6912	4321	3	bear	bear	VBP
6912	4321	4	pods	pod	NNS
6912	4321	5	containing	contain	VBG
6912	4321	6	seeds	seed	NNS
6912	4321	7	;	;	:
6912	4321	8	the	the	DT
6912	4321	9	seeds	seed	NNS
6912	4321	10	--	--	:
6912	4321	11	green	green	JJ
6912	4321	12	or	or	CC
6912	4321	13	ripened	ripen	VBN
6912	4321	14	--	--	:
6912	4321	15	and	and	CC
6912	4321	16	the	the	DT
6912	4321	17	pods	pod	NNS
6912	4321	18	of	of	IN
6912	4321	19	some	some	DT
6912	4321	20	of	of	IN
6912	4321	21	the	the	DT
6912	4321	22	plants	plant	NNS
6912	4321	23	are	be	VBP
6912	4321	24	commonly	commonly	RB
6912	4321	25	used	use	VBN
6912	4321	26	as	as	IN
6912	4321	27	foods	food	NNS
6912	4321	28	.	.	.
6912	4322	1	PROTEIN	PROTEIN	NNP
6912	4322	2	IN	in	IN
6912	4322	3	SEEDS.--Many	seeds.--many	JJ
6912	4322	4	foods	food	NNS
6912	4322	5	rich	rich	JJ
6912	4322	6	in	in	IN
6912	4322	7	protein	protein	NN
6912	4322	8	belong	belong	VBP
6912	4322	9	to	to	IN
6912	4322	10	the	the	DT
6912	4322	11	animal	animal	NN
6912	4322	12	kingdom	kingdom	NN
6912	4322	13	.	.	.
6912	4323	1	The	the	DT
6912	4323	2	seeds	seed	NNS
6912	4323	3	of	of	IN
6912	4323	4	plants	plant	NNS
6912	4323	5	,	,	,
6912	4323	6	however	however	RB
6912	4323	7	,	,	,
6912	4323	8	contain	contain	VBP
6912	4323	9	protein	protein	NN
6912	4323	10	.	.	.
6912	4324	1	The	the	DT
6912	4324	2	common	common	JJ
6912	4324	3	cereals	cereal	NNS
6912	4324	4	,	,	,
6912	4324	5	wheat	wheat	NN
6912	4324	6	and	and	CC
6912	4324	7	corn	corn	NN
6912	4324	8	,	,	,
6912	4324	9	contain	contain	VBP
6912	4324	10	almost	almost	RB
6912	4324	11	10	10	CD
6912	4324	12	per	per	IN
6912	4324	13	cent	cent	NN
6912	4324	14	of	of	IN
6912	4324	15	protein	protein	NN
6912	4324	16	,	,	,
6912	4324	17	while	while	IN
6912	4324	18	oats	oat	NNS
6912	4324	19	contain	contain	VBP
6912	4324	20	about	about	RB
6912	4324	21	16	16	CD
6912	4324	22	per	per	NN
6912	4324	23	cent	cent	NN
6912	4324	24	.	.	.
6912	4325	1	But	but	CC
6912	4325	2	the	the	DT
6912	4325	3	dried	dry	VBN
6912	4325	4	seeds	seed	NNS
6912	4325	5	of	of	IN
6912	4325	6	legumes	legume	NNS
6912	4325	7	exceed	exceed	VBP
6912	4325	8	all	all	DT
6912	4325	9	seeds	seed	NNS
6912	4325	10	in	in	IN
6912	4325	11	protein	protein	NN
6912	4325	12	content	content	NN
6912	4325	13	.	.	.
6912	4326	1	Peas	pea	NNS
6912	4326	2	,	,	,
6912	4326	3	beans	bean	NNS
6912	4326	4	,	,	,
6912	4326	5	lentils	lentil	NNS
6912	4326	6	,	,	,
6912	4326	7	and	and	CC
6912	4326	8	peanuts	peanut	NNS
6912	4326	9	contain	contain	VBP
6912	4326	10	more	more	JJR
6912	4326	11	protein	protein	NN
6912	4326	12	than	than	IN
6912	4326	13	most	most	JJS
6912	4326	14	cuts	cut	NNS
6912	4326	15	of	of	IN
6912	4326	16	meat	meat	NN
6912	4326	17	.	.	.
6912	4327	1	About	about	RB
6912	4327	2	25	25	CD
6912	4327	3	per	per	NN
6912	4327	4	cent	cent	NN
6912	4327	5	of	of	IN
6912	4327	6	their	-PRON-	PRP$
6912	4327	7	composition	composition	NN
6912	4327	8	is	be	VBZ
6912	4327	9	protein	protein	NN
6912	4327	10	.	.	.
6912	4328	1	Soy	soy	NN
6912	4328	2	-	-	HYPH
6912	4328	3	beans	bean	NNS
6912	4328	4	are	be	VBP
6912	4328	5	much	much	RB
6912	4328	6	richer	rich	JJR
6912	4328	7	in	in	IN
6912	4328	8	protein	protein	NN
6912	4328	9	than	than	IN
6912	4328	10	any	any	DT
6912	4328	11	of	of	IN
6912	4328	12	the	the	DT
6912	4328	13	other	other	JJ
6912	4328	14	legumes	legume	NNS
6912	4328	15	.	.	.
6912	4329	1	They	-PRON-	PRP
6912	4329	2	contain	contain	VBP
6912	4329	3	about	about	RB
6912	4329	4	37	37	CD
6912	4329	5	per	per	NN
6912	4329	6	cent	cent	NN
6912	4329	7	.	.	.
6912	4330	1	It	-PRON-	PRP
6912	4330	2	has	have	VBZ
6912	4330	3	been	be	VBN
6912	4330	4	mentioned	mention	VBN
6912	4330	5	that	that	IN
6912	4330	6	proteins	protein	NNS
6912	4330	7	differ	differ	VBP
6912	4330	8	in	in	IN
6912	4330	9	quality	quality	NN
6912	4330	10	.	.	.
6912	4331	1	Although	although	IN
6912	4331	2	the	the	DT
6912	4331	3	dried	dry	VBN
6912	4331	4	legumes	legume	NNS
6912	4331	5	are	be	VBP
6912	4331	6	especially	especially	RB
6912	4331	7	rich	rich	JJ
6912	4331	8	in	in	IN
6912	4331	9	protein	protein	NN
6912	4331	10	,	,	,
6912	4331	11	they	-PRON-	PRP
6912	4331	12	do	do	VBP
6912	4331	13	not	not	RB
6912	4331	14	all	all	RB
6912	4331	15	contain	contain	VB
6912	4331	16	complete	complete	JJ
6912	4331	17	protein	protein	NN
6912	4331	18	.	.	.
6912	4332	1	With	with	IN
6912	4332	2	the	the	DT
6912	4332	3	exception	exception	NN
6912	4332	4	of	of	IN
6912	4332	5	peanuts	peanut	NNS
6912	4332	6	and	and	CC
6912	4332	7	soy	soy	NN
6912	4332	8	-	-	HYPH
6912	4332	9	beans	bean	NNS
6912	4332	10	,	,	,
6912	4332	11	these	these	DT
6912	4332	12	foods	food	NNS
6912	4332	13	need	need	VBP
6912	4332	14	to	to	TO
6912	4332	15	be	be	VB
6912	4332	16	supplemented	supplement	VBN
6912	4332	17	with	with	IN
6912	4332	18	other	other	JJ
6912	4332	19	protein	protein	NN
6912	4332	20	-	-	HYPH
6912	4332	21	rich	rich	JJ
6912	4332	22	foods	food	NNS
6912	4332	23	such	such	JJ
6912	4332	24	as	as	IN
6912	4332	25	milk	milk	NN
6912	4332	26	,	,	,
6912	4332	27	eggs	egg	NNS
6912	4332	28	,	,	,
6912	4332	29	and	and	CC
6912	4332	30	cheese	cheese	NN
6912	4332	31	.	.	.
6912	4333	1	Since	since	IN
6912	4333	2	the	the	DT
6912	4333	3	dried	dry	VBN
6912	4333	4	legumes	legume	NNS
6912	4333	5	are	be	VBP
6912	4333	6	a	a	DT
6912	4333	7	much	much	RB
6912	4333	8	cheaper	cheap	JJR
6912	4333	9	source	source	NN
6912	4333	10	of	of	IN
6912	4333	11	protein	protein	NN
6912	4333	12	than	than	IN
6912	4333	13	meat	meat	NN
6912	4333	14	,	,	,
6912	4333	15	they	-PRON-	PRP
6912	4333	16	should	should	MD
6912	4333	17	be	be	VB
6912	4333	18	used	use	VBN
6912	4333	19	oftener	oftener	RB
6912	4333	20	than	than	IN
6912	4333	21	they	-PRON-	PRP
6912	4333	22	are	be	VBP
6912	4333	23	.	.	.
6912	4334	1	Legumes	legume	NNS
6912	4334	2	supplemented	supplement	VBN
6912	4334	3	with	with	IN
6912	4334	4	milk	milk	NN
6912	4334	5	or	or	CC
6912	4334	6	combined	combine	VBN
6912	4334	7	with	with	IN
6912	4334	8	a	a	DT
6912	4334	9	small	small	JJ
6912	4334	10	quantity	quantity	NN
6912	4334	11	of	of	IN
6912	4334	12	meat	meat	NN
6912	4334	13	furnish	furnish	JJ
6912	4334	14	economical	economical	JJ
6912	4334	15	sources	source	NNS
6912	4334	16	of	of	IN
6912	4334	17	protein	protein	NN
6912	4334	18	food	food	NN
6912	4334	19	.	.	.
6912	4335	1	The	the	DT
6912	4335	2	protein	protein	NN
6912	4335	3	in	in	IN
6912	4335	4	legumes	legumes	NN
6912	4335	5	is	be	VBZ
6912	4335	6	called	call	VBN
6912	4335	7	_	_	NNP
6912	4335	8	legumin	legumin	NN
6912	4335	9	_	_	NNP
6912	4335	10	.	.	.
6912	4336	1	COOKING	COOKING	NNP
6912	4336	2	DRIED	DRIED	NNP
6912	4336	3	LEGUMES.--The	LEGUMES.--The	NNP
6912	4336	4	dried	dry	VBN
6912	4336	5	legumes	legume	NNS
6912	4336	6	should	should	MD
6912	4336	7	be	be	VB
6912	4336	8	soaked	soak	VBN
6912	4336	9	overnight	overnight	RB
6912	4336	10	in	in	IN
6912	4336	11	water	water	NN
6912	4336	12	,	,	,
6912	4336	13	to	to	TO
6912	4336	14	which	which	WDT
6912	4336	15	a	a	DT
6912	4336	16	little	little	JJ
6912	4336	17	baking	baking	NN
6912	4336	18	soda	soda	NN
6912	4336	19	has	have	VBZ
6912	4336	20	been	be	VBN
6912	4336	21	added	add	VBN
6912	4336	22	.	.	.
6912	4337	1	These	these	DT
6912	4337	2	vegetables	vegetable	NNS
6912	4337	3	require	require	VBP
6912	4337	4	long	long	JJ
6912	4337	5	cooking	cooking	NN
6912	4337	6	to	to	TO
6912	4337	7	soften	soften	VB
6912	4337	8	them	-PRON-	PRP
6912	4337	9	,	,	,
6912	4337	10	and	and	CC
6912	4337	11	also	also	RB
6912	4337	12	to	to	TO
6912	4337	13	develop	develop	VB
6912	4337	14	flavor	flavor	NN
6912	4337	15	.	.	.
6912	4338	1	A	a	DT
6912	4338	2	little	little	JJ
6912	4338	3	soda	soda	NN
6912	4338	4	added	add	VBN
6912	4338	5	to	to	IN
6912	4338	6	the	the	DT
6912	4338	7	water	water	NN
6912	4338	8	in	in	IN
6912	4338	9	which	which	WDT
6912	4338	10	they	-PRON-	PRP
6912	4338	11	are	be	VBP
6912	4338	12	cooked	cook	VBN
6912	4338	13	also	also	RB
6912	4338	14	aids	aids	NNP
6912	4338	15	in	in	IN
6912	4338	16	softening	soften	VBG
6912	4338	17	them	-PRON-	PRP
6912	4338	18	and	and	CC
6912	4338	19	neutralizes	neutralize	VBZ
6912	4338	20	the	the	DT
6912	4338	21	vegetable	vegetable	NN
6912	4338	22	acid	acid	NN
6912	4338	23	found	find	VBN
6912	4338	24	in	in	IN
6912	4338	25	some	some	DT
6912	4338	26	of	of	IN
6912	4338	27	the	the	DT
6912	4338	28	legumes	legume	NNS
6912	4338	29	.	.	.
6912	4339	1	During	during	IN
6912	4339	2	the	the	DT
6912	4339	3	long	long	JJ
6912	4339	4	heating	heating	NN
6912	4339	5	,	,	,
6912	4339	6	dried	dry	VBN
6912	4339	7	legumes	legume	NNS
6912	4339	8	break	break	VBP
6912	4339	9	up	up	RP
6912	4339	10	,	,	,
6912	4339	11	if	if	IN
6912	4339	12	not	not	RB
6912	4339	13	carefully	carefully	RB
6912	4339	14	cooked	cook	VBN
6912	4339	15	.	.	.
6912	4340	1	Dried	dry	VBN
6912	4340	2	soy	soy	NN
6912	4340	3	-	-	HYPH
6912	4340	4	beans	bean	NNS
6912	4340	5	have	have	VBP
6912	4340	6	a	a	DT
6912	4340	7	strong	strong	JJ
6912	4340	8	flavor	flavor	NN
6912	4340	9	which	which	WDT
6912	4340	10	is	be	VBZ
6912	4340	11	objectionable	objectionable	JJ
6912	4340	12	.	.	.
6912	4341	1	This	this	DT
6912	4341	2	can	can	MD
6912	4341	3	be	be	VB
6912	4341	4	removed	remove	VBN
6912	4341	5	as	as	IN
6912	4341	6	follows	follow	VBZ
6912	4341	7	:	:	:
6912	4341	8	Soak	soak	VB
6912	4341	9	the	the	DT
6912	4341	10	beans	bean	NNS
6912	4341	11	overnight	overnight	RB
6912	4341	12	in	in	IN
6912	4341	13	a	a	DT
6912	4341	14	large	large	JJ
6912	4341	15	quantity	quantity	NN
6912	4341	16	of	of	IN
6912	4341	17	hot	hot	JJ
6912	4341	18	water	water	NN
6912	4341	19	,	,	,
6912	4341	20	drain	drain	VB
6912	4341	21	,	,	,
6912	4341	22	add	add	VB
6912	4341	23	fresh	fresh	JJ
6912	4341	24	water	water	NN
6912	4341	25	and	and	CC
6912	4341	26	baking	baking	NN
6912	4341	27	soda	soda	NNP
6912	4341	28	(	(	-LRB-
6912	4341	29	about	about	RB
6912	4341	30	1	1	CD
6912	4341	31	teaspoonful	teaspoonful	JJ
6912	4341	32	for	for	IN
6912	4341	33	each	each	DT
6912	4341	34	cupful	cupful	NN
6912	4341	35	of	of	IN
6912	4341	36	beans	bean	NNS
6912	4341	37	)	)	-RRB-
6912	4341	38	,	,	,
6912	4341	39	and	and	CC
6912	4341	40	cook	cook	VB
6912	4341	41	the	the	DT
6912	4341	42	beans	bean	NNS
6912	4341	43	for	for	IN
6912	4341	44	about	about	RB
6912	4341	45	40	40	CD
6912	4341	46	minutes	minute	NNS
6912	4341	47	,	,	,
6912	4341	48	then	then	RB
6912	4341	49	drain	drain	VB
6912	4341	50	,	,	,
6912	4341	51	add	add	VB
6912	4341	52	more	more	JJR
6912	4341	53	water	water	NN
6912	4341	54	,	,	,
6912	4341	55	and	and	CC
6912	4341	56	cook	cook	VB
6912	4341	57	until	until	IN
6912	4341	58	they	-PRON-	PRP
6912	4341	59	are	be	VBP
6912	4341	60	tender	tender	JJ
6912	4341	61	.	.	.
6912	4342	1	Dried	dry	VBN
6912	4342	2	soy	soy	NN
6912	4342	3	-	-	HYPH
6912	4342	4	beans	bean	NNS
6912	4342	5	require	require	VBP
6912	4342	6	long	long	JJ
6912	4342	7	cooking,--usually	cooking,--usually	RB
6912	4342	8	4	4	CD
6912	4342	9	or	or	CC
6912	4342	10	5	5	CD
6912	4342	11	hours	hour	NNS
6912	4342	12	.	.	.
6912	4343	1	After	after	IN
6912	4343	2	the	the	DT
6912	4343	3	40-minute	40-minute	CD
6912	4343	4	cooking	cooking	NN
6912	4343	5	,	,	,
6912	4343	6	they	-PRON-	PRP
6912	4343	7	may	may	MD
6912	4343	8	be	be	VB
6912	4343	9	drained	drain	VBN
6912	4343	10	,	,	,
6912	4343	11	heated	heat	VBN
6912	4343	12	in	in	IN
6912	4343	13	more	more	JJR
6912	4343	14	water	water	NN
6912	4343	15	,	,	,
6912	4343	16	and	and	CC
6912	4343	17	then	then	RB
6912	4343	18	placed	place	VBD
6912	4343	19	in	in	IN
6912	4343	20	a	a	DT
6912	4343	21	_	_	NNP
6912	4343	22	fireless	fireless	NN
6912	4343	23	cooker	cooker	NN
6912	4343	24	_	_	NNP
6912	4343	25	.	.	.
6912	4344	1	The	the	DT
6912	4344	2	_	_	NNP
6912	4344	3	pressure	pressure	NN
6912	4344	4	cooker	cooker	NN
6912	4344	5	_	_	NNP
6912	4344	6	may	may	MD
6912	4344	7	be	be	VB
6912	4344	8	used	use	VBN
6912	4344	9	effectively	effectively	RB
6912	4344	10	in	in	IN
6912	4344	11	cooking	cook	VBG
6912	4344	12	these	these	DT
6912	4344	13	dried	dry	VBN
6912	4344	14	beans	bean	NNS
6912	4344	15	.	.	.
6912	4345	1	Soy	soy	NN
6912	4345	2	-	-	HYPH
6912	4345	3	beans	bean	NNS
6912	4345	4	may	may	MD
6912	4345	5	also	also	RB
6912	4345	6	be	be	VB
6912	4345	7	baked	bake	VBN
6912	4345	8	after	after	IN
6912	4345	9	the	the	DT
6912	4345	10	40-minute	40-minute	CD
6912	4345	11	cooking	cooking	NN
6912	4345	12	in	in	IN
6912	4345	13	the	the	DT
6912	4345	14	same	same	JJ
6912	4345	15	manner	manner	NN
6912	4345	16	as	as	IN
6912	4345	17	navy	navy	NNP
6912	4345	18	beans	beans	NNPS
6912	4345	19	(	(	-LRB-
6912	4345	20	see	see	VB
6912	4345	21	_	_	NNP
6912	4345	22	Boston	Boston	NNP
6912	4345	23	Baked	Baked	NNP
6912	4345	24	Beans	Beans	NNPS
6912	4345	25	_	_	NNP
6912	4345	26	)	)	-RRB-
6912	4345	27	.	.	.
6912	4346	1	Serve	serve	VB
6912	4346	2	cooked	cooked	JJ
6912	4346	3	soy	soy	NN
6912	4346	4	-	-	HYPH
6912	4346	5	beans	bean	NNS
6912	4346	6	with	with	IN
6912	4346	7	Tomato	Tomato	NNP
6912	4346	8	Sauce	Sauce	NNP
6912	4346	9	.	.	.
6912	4347	1	Although	although	IN
6912	4347	2	dried	dry	VBN
6912	4347	3	legumes	legume	NNS
6912	4347	4	are	be	VBP
6912	4347	5	comparatively	comparatively	RB
6912	4347	6	cheap	cheap	JJ
6912	4347	7	,	,	,
6912	4347	8	the	the	DT
6912	4347	9	fuel	fuel	NN
6912	4347	10	required	require	VBN
6912	4347	11	to	to	TO
6912	4347	12	cook	cook	VB
6912	4347	13	them	-PRON-	PRP
6912	4347	14	for	for	IN
6912	4347	15	so	so	RB
6912	4347	16	long	long	RB
6912	4347	17	a	a	DT
6912	4347	18	time	time	NN
6912	4347	19	may	may	MD
6912	4347	20	increase	increase	VB
6912	4347	21	their	-PRON-	PRP$
6912	4347	22	cost	cost	NN
6912	4347	23	to	to	IN
6912	4347	24	a	a	DT
6912	4347	25	considerable	considerable	JJ
6912	4347	26	extent	extent	NN
6912	4347	27	.	.	.
6912	4348	1	In	in	IN
6912	4348	2	cooking	cook	VBG
6912	4348	3	these	these	DT
6912	4348	4	foods	food	NNS
6912	4348	5	,	,	,
6912	4348	6	care	care	NN
6912	4348	7	should	should	MD
6912	4348	8	be	be	VB
6912	4348	9	taken	take	VBN
6912	4348	10	to	to	TO
6912	4348	11	utilize	utilize	VB
6912	4348	12	fuel	fuel	NN
6912	4348	13	that	that	WDT
6912	4348	14	is	be	VBZ
6912	4348	15	already	already	RB
6912	4348	16	required	require	VBN
6912	4348	17	for	for	IN
6912	4348	18	some	some	DT
6912	4348	19	other	other	JJ
6912	4348	20	purpose	purpose	NN
6912	4348	21	.	.	.
6912	4349	1	The	the	DT
6912	4349	2	_	_	NNP
6912	4349	3	fireless	fireless	NN
6912	4349	4	cooker	cooker	NN
6912	4349	5	_	_	NNP
6912	4349	6	is	be	VBZ
6912	4349	7	most	most	RBS
6912	4349	8	satisfactory	satisfactory	JJ
6912	4349	9	in	in	IN
6912	4349	10	cooking	cook	VBG
6912	4349	11	these	these	DT
6912	4349	12	dried	dry	VBN
6912	4349	13	foods	food	NNS
6912	4349	14	.	.	.
6912	4350	1	BOSTON	BOSTON	NNP
6912	4350	2	BAKED	BAKED	NNP
6912	4350	3	BEANS	bean	NNS
6912	4350	4	2	2	CD
6912	4350	5	cupfuls	cupful	NNS
6912	4350	6	navy	navy	NNP
6912	4350	7	beans	beans	NNPS
6912	4350	8	2	2	CD
6912	4350	9	tablespoonfuls	tablespoonful	NNS
6912	4350	10	molasses	molasse	NNS
6912	4350	11	or	or	CC
6912	4350	12	brown	brown	JJ
6912	4350	13	sugar	sugar	NN
6912	4350	14	2	2	CD
6912	4350	15	teaspoonfuls	teaspoonful	NNS
6912	4350	16	salt	salt	NN
6912	4350	17	2	2	CD
6912	4350	18	ounces	ounce	NNS
6912	4350	19	salt	salt	NN
6912	4350	20	pork	pork	NN
6912	4350	21	or	or	CC
6912	4350	22	bacon	bacon	NN
6912	4350	23	1/2	1/2	CD
6912	4350	24	teaspoonful	teaspoonful	JJ
6912	4350	25	mustard	mustard	NN
6912	4350	26	Soak	Soak	NNP
6912	4350	27	the	the	DT
6912	4350	28	beans	bean	NNS
6912	4350	29	overnight	overnight	RB
6912	4350	30	as	as	IN
6912	4350	31	directed	direct	VBN
6912	4350	32	in	in	IN
6912	4350	33	_	_	NNP
6912	4350	34	Cooking	Cooking	NNP
6912	4350	35	Dried	Dried	NNP
6912	4350	36	Legumes	Legumes	NNP
6912	4350	37	_	_	NNP
6912	4350	38	.	.	.
6912	4351	1	Add	add	VB
6912	4351	2	a	a	DT
6912	4351	3	little	little	JJ
6912	4351	4	baking	baking	NN
6912	4351	5	soda	soda	NN
6912	4351	6	and	and	CC
6912	4351	7	gradually	gradually	RB
6912	4351	8	heat	heat	VB
6912	4351	9	to	to	IN
6912	4351	10	the	the	DT
6912	4351	11	boiling	boiling	NN
6912	4351	12	point	point	NN
6912	4351	13	.	.	.
6912	4352	1	Then	then	RB
6912	4352	2	add	add	VB
6912	4352	3	the	the	DT
6912	4352	4	seasoning	seasoning	NN
6912	4352	5	to	to	IN
6912	4352	6	the	the	DT
6912	4352	7	beans	bean	NNS
6912	4352	8	;	;	:
6912	4352	9	place	place	VB
6912	4352	10	half	half	NN
6912	4352	11	of	of	IN
6912	4352	12	them	-PRON-	PRP
6912	4352	13	in	in	IN
6912	4352	14	a	a	DT
6912	4352	15	bean	bean	NN
6912	4352	16	crock	crock	NN
6912	4352	17	;	;	:
6912	4352	18	and	and	CC
6912	4352	19	add	add	VB
6912	4352	20	the	the	DT
6912	4352	21	pork	pork	NN
6912	4352	22	which	which	WDT
6912	4352	23	has	have	VBZ
6912	4352	24	been	be	VBN
6912	4352	25	scraped	scrape	VBN
6912	4352	26	and	and	CC
6912	4352	27	scored	score	VBN
6912	4352	28	.	.	.
6912	4353	1	(	(	-LRB-
6912	4353	2	To	to	TO
6912	4353	3	score	score	VB
6912	4353	4	salt	salt	NN
6912	4353	5	pork	pork	NN
6912	4353	6	cut	cut	VBD
6912	4353	7	gashes	gash	NNS
6912	4353	8	in	in	IN
6912	4353	9	it	-PRON-	PRP
6912	4353	10	nearly	nearly	RB
6912	4353	11	to	to	IN
6912	4353	12	the	the	DT
6912	4353	13	rind	rind	NN
6912	4353	14	.	.	.
6912	4353	15	)	)	-RRB-
6912	4354	1	Add	add	VB
6912	4354	2	the	the	DT
6912	4354	3	remainder	remainder	NN
6912	4354	4	of	of	IN
6912	4354	5	the	the	DT
6912	4354	6	beans	bean	NNS
6912	4354	7	and	and	CC
6912	4354	8	enough	enough	JJ
6912	4354	9	water	water	NN
6912	4354	10	to	to	TO
6912	4354	11	cover	cover	VB
6912	4354	12	them	-PRON-	PRP
6912	4354	13	slightly	slightly	RB
6912	4354	14	.	.	.
6912	4355	1	Bake	bake	VB
6912	4355	2	in	in	IN
6912	4355	3	a	a	DT
6912	4355	4	slow	slow	JJ
6912	4355	5	oven	oven	NN
6912	4355	6	(	(	-LRB-
6912	4355	7	250	250	CD
6912	4355	8	degrees	degree	NNS
6912	4355	9	F.	F.	NNP
6912	4355	10	)	)	-RRB-
6912	4355	11	6	6	CD
6912	4355	12	to	to	TO
6912	4355	13	12	12	CD
6912	4355	14	hours	hour	NNS
6912	4355	15	.	.	.
6912	4356	1	Keep	keep	VB
6912	4356	2	the	the	DT
6912	4356	3	beans	bean	NNS
6912	4356	4	below	below	IN
6912	4356	5	the	the	DT
6912	4356	6	boiling	boiling	NN
6912	4356	7	point	point	NN
6912	4356	8	and	and	CC
6912	4356	9	see	see	VB
6912	4356	10	that	that	IN
6912	4356	11	they	-PRON-	PRP
6912	4356	12	are	be	VBP
6912	4356	13	covered	cover	VBN
6912	4356	14	with	with	IN
6912	4356	15	liquid	liquid	NN
6912	4356	16	.	.	.
6912	4357	1	_	_	NNP
6912	4357	2	Lentils	Lentils	NNP
6912	4357	3	_	_	NNP
6912	4357	4	may	may	MD
6912	4357	5	be	be	VB
6912	4357	6	baked	bake	VBN
6912	4357	7	in	in	IN
6912	4357	8	the	the	DT
6912	4357	9	same	same	JJ
6912	4357	10	way	way	NN
6912	4357	11	as	as	IN
6912	4357	12	beans	bean	NNS
6912	4357	13	.	.	.
6912	4358	1	SALTED	salt	VBN
6912	4358	2	PEANUTS	PEANUTS	NNP
6912	4358	3	1/2	1/2	CD
6912	4358	4	cupful	cupful	JJ
6912	4358	5	salt	salt	NN
6912	4358	6	1	1	CD
6912	4358	7	cupful	cupful	JJ
6912	4358	8	shelled	shell	VBD
6912	4358	9	unroasted	unroasted	JJ
6912	4358	10	peanuts	peanut	NNS
6912	4358	11	3	3	CD
6912	4358	12	cupfuls	cupfuls	NN
6912	4358	13	water	water	NN
6912	4358	14	2	2	CD
6912	4358	15	teaspoonfuls	teaspoonful	NNS
6912	4358	16	butter	butter	NN
6912	4358	17	or	or	CC
6912	4358	18	substitute	substitute	NN
6912	4358	19	Remove	remove	VB
6912	4358	20	the	the	DT
6912	4358	21	skins	skin	NNS
6912	4358	22	from	from	IN
6912	4358	23	the	the	DT
6912	4358	24	peanuts	peanut	NNS
6912	4358	25	by	by	IN
6912	4358	26	placing	place	VBG
6912	4358	27	them	-PRON-	PRP
6912	4358	28	in	in	IN
6912	4358	29	boiling	boil	VBG
6912	4358	30	water	water	NN
6912	4358	31	for	for	IN
6912	4358	32	3	3	CD
6912	4358	33	minutes	minute	NNS
6912	4358	34	;	;	:
6912	4358	35	drain	drain	VBP
6912	4358	36	,	,	,
6912	4358	37	cover	cover	VB
6912	4358	38	with	with	IN
6912	4358	39	cold	cold	JJ
6912	4358	40	water	water	NN
6912	4358	41	;	;	:
6912	4358	42	and	and	CC
6912	4358	43	then	then	RB
6912	4358	44	slip	slip	VB
6912	4358	45	off	off	RP
6912	4358	46	the	the	DT
6912	4358	47	skins	skin	NNS
6912	4358	48	.	.	.
6912	4359	1	Heat	heat	VB
6912	4359	2	the	the	DT
6912	4359	3	salt	salt	NN
6912	4359	4	and	and	CC
6912	4359	5	water	water	NN
6912	4359	6	,	,	,
6912	4359	7	and	and	CC
6912	4359	8	when	when	WRB
6912	4359	9	boiling	boil	VBG
6912	4359	10	,	,	,
6912	4359	11	add	add	VB
6912	4359	12	the	the	DT
6912	4359	13	peanuts	peanut	NNS
6912	4359	14	.	.	.
6912	4360	1	_	_	NNP
6912	4360	2	Cook	Cook	NNP
6912	4360	3	8	8	CD
6912	4360	4	minutes	minute	NNS
6912	4360	5	_	_	NNP
6912	4360	6	.	.	.
6912	4361	1	Drain	drain	NN
6912	4361	2	,	,	,
6912	4361	3	rinse	rinse	VB
6912	4361	4	off	off	RP
6912	4361	5	the	the	DT
6912	4361	6	salt	salt	NN
6912	4361	7	,	,	,
6912	4361	8	place	place	NN
6912	4361	9	in	in	IN
6912	4361	10	a	a	DT
6912	4361	11	baking	baking	NN
6912	4361	12	-	-	HYPH
6912	4361	13	pan	pan	NN
6912	4361	14	,	,	,
6912	4361	15	add	add	VB
6912	4361	16	the	the	DT
6912	4361	17	fat	fat	NN
6912	4361	18	,	,	,
6912	4361	19	and	and	CC
6912	4361	20	bake	bake	VB
6912	4361	21	until	until	IN
6912	4361	22	slightly	slightly	RB
6912	4361	23	browned	brown	VBN
6912	4361	24	,	,	,
6912	4361	25	stirring	stir	VBG
6912	4361	26	often	often	RB
6912	4361	27	.	.	.
6912	4362	1	Turn	turn	VB
6912	4362	2	from	from	IN
6912	4362	3	the	the	DT
6912	4362	4	pan	pan	NN
6912	4362	5	on	on	IN
6912	4362	6	paper	paper	NN
6912	4362	7	.	.	.
6912	4363	1	QUESTIONS	QUESTIONS	NNP
6912	4363	2	Why	why	WRB
6912	4363	3	should	should	MD
6912	4363	4	dried	dry	VBN
6912	4363	5	vegetables	vegetable	NNS
6912	4363	6	be	be	VB
6912	4363	7	soaked	soak	VBN
6912	4363	8	in	in	IN
6912	4363	9	water	water	NN
6912	4363	10	before	before	IN
6912	4363	11	cooking	cooking	NN
6912	4363	12	?	?	.
6912	4364	1	Measure	measure	VB
6912	4364	2	the	the	DT
6912	4364	3	beans	bean	NNS
6912	4364	4	after	after	IN
6912	4364	5	soaking	soak	VBG
6912	4364	6	.	.	.
6912	4365	1	How	how	WRB
6912	4365	2	much	much	JJ
6912	4365	3	have	have	VBP
6912	4365	4	they	-PRON-	PRP
6912	4365	5	increased	increase	VBN
6912	4365	6	in	in	IN
6912	4365	7	bulk	bulk	NN
6912	4365	8	?	?	.
6912	4366	1	What	what	WP
6912	4366	2	is	be	VBZ
6912	4366	3	the	the	DT
6912	4366	4	reason	reason	NN
6912	4366	5	for	for	IN
6912	4366	6	keeping	keep	VBG
6912	4366	7	the	the	DT
6912	4366	8	beans	bean	NNS
6912	4366	9	below	below	IN
6912	4366	10	the	the	DT
6912	4366	11	boiling	boiling	NN
6912	4366	12	point	point	NN
6912	4366	13	while	while	IN
6912	4366	14	baking	bake	VBG
6912	4366	15	?	?	.
6912	4367	1	Devise	devise	VB
6912	4367	2	a	a	DT
6912	4367	3	method	method	NN
6912	4367	4	for	for	IN
6912	4367	5	preparing	prepare	VBG
6912	4367	6	Baked	Baked	NNP
6912	4367	7	Beans	Beans	NNPS
6912	4367	8	,	,	,
6912	4367	9	when	when	WRB
6912	4367	10	they	-PRON-	PRP
6912	4367	11	can	can	MD
6912	4367	12	remain	remain	VB
6912	4367	13	in	in	IN
6912	4367	14	the	the	DT
6912	4367	15	oven	oven	NN
6912	4367	16	but	but	CC
6912	4367	17	an	an	DT
6912	4367	18	hour	hour	NN
6912	4367	19	or	or	CC
6912	4367	20	two	two	CD
6912	4367	21	.	.	.
6912	4368	1	How	how	WRB
6912	4368	2	are	be	VBP
6912	4368	3	fatty	fatty	NN
6912	4368	4	meats	meat	NNS
6912	4368	5	cleaned	clean	VBN
6912	4368	6	?	?	.
6912	4369	1	Why	why	WRB
6912	4369	2	can	can	MD
6912	4369	3	they	-PRON-	PRP
6912	4369	4	not	not	RB
6912	4369	5	be	be	VB
6912	4369	6	cleaned	clean	VBN
6912	4369	7	by	by	IN
6912	4369	8	washing	wash	VBG
6912	4369	9	in	in	IN
6912	4369	10	water	water	NN
6912	4369	11	(	(	-LRB-
6912	4369	12	see	see	VB
6912	4369	13	Experiment	Experiment	NNP
6912	4369	14	35	35	CD
6912	4369	15	)	)	-RRB-
6912	4369	16	?	?	.
6912	4370	1	What	what	WP
6912	4370	2	is	be	VBZ
6912	4370	3	the	the	DT
6912	4370	4	purpose	purpose	NN
6912	4370	5	of	of	IN
6912	4370	6	scoring	score	VBG
6912	4370	7	the	the	DT
6912	4370	8	salt	salt	NN
6912	4370	9	pork	pork	NN
6912	4370	10	or	or	CC
6912	4370	11	bacon	bacon	NN
6912	4370	12	?	?	.
6912	4371	1	What	what	WP
6912	4371	2	is	be	VBZ
6912	4371	3	the	the	DT
6912	4371	4	advantage	advantage	NN
6912	4371	5	of	of	IN
6912	4371	6	seasoning	seasoning	NN
6912	4371	7	peanuts	peanut	NNS
6912	4371	8	by	by	IN
6912	4371	9	cooking	cook	VBG
6912	4371	10	in	in	IN
6912	4371	11	strong	strong	JJ
6912	4371	12	salted	salted	JJ
6912	4371	13	water	water	NN
6912	4371	14	rather	rather	RB
6912	4371	15	than	than	IN
6912	4371	16	sprinkling	sprinkle	VBG
6912	4371	17	salt	salt	NN
6912	4371	18	over	over	IN
6912	4371	19	them	-PRON-	PRP
6912	4371	20	after	after	IN
6912	4371	21	browning	brown	VBG
6912	4371	22	?	?	.
6912	4372	1	What	what	WP
6912	4372	2	are	be	VBP
6912	4372	3	the	the	DT
6912	4372	4	prices	price	NNS
6912	4372	5	of	of	IN
6912	4372	6	beans	bean	NNS
6912	4372	7	and	and	CC
6912	4372	8	raw	raw	JJ
6912	4372	9	peanuts	peanut	NNS
6912	4372	10	per	per	IN
6912	4372	11	pound	pound	NN
6912	4372	12	?	?	.
6912	4373	1	How	how	WRB
6912	4373	2	many	many	JJ
6912	4373	3	cupfuls	cupful	NNS
6912	4373	4	in	in	IN
6912	4373	5	a	a	DT
6912	4373	6	pound	pound	NN
6912	4373	7	of	of	IN
6912	4373	8	each	each	DT
6912	4373	9	?	?	.
6912	4374	1	LESSON	LESSON	NNP
6912	4374	2	LXXIII	LXXIII	NNP
6912	4374	3	LEGUMES	legumes	NN
6912	4374	4	(	(	-LRB-
6912	4374	5	B	b	NN
6912	4374	6	)	)	-RRB-
6912	4374	7	BEAN	BEAN	NNP
6912	4374	8	SOUP	SOUP	NNP
6912	4374	9	2	2	CD
6912	4374	10	cupfuls	cupful	NNS
6912	4374	11	beans	bean	NNS
6912	4374	12	3	3	CD
6912	4374	13	quarts	quart	NNS
6912	4374	14	water	water	NN
6912	4374	15	Baking	Baking	NNP
6912	4374	16	soda	soda	NN
6912	4374	17	1	1	CD
6912	4374	18	piece	piece	NN
6912	4374	19	of	of	IN
6912	4374	20	celery	celery	NN
6912	4374	21	root	root	NN
6912	4374	22	_	_	NNP
6912	4374	23	or	or	CC
6912	4374	24	_	_	NNP
6912	4374	25	1/2	1/2	CD
6912	4374	26	teaspoonful	teaspoonful	JJ
6912	4374	27	celery	celery	NN
6912	4374	28	salt	salt	NN
6912	4374	29	_	_	NNP
6912	4374	30	or	or	CC
6912	4374	31	_	_	NNP
6912	4374	32	Dried	Dried	NNP
6912	4374	33	celery	celery	NN
6912	4374	34	leaves	leave	VBZ
6912	4374	35	l	l	NN
6912	4374	36	1/2	1/2	CD
6912	4374	37	tablespoonfuls	tablespoonful	NNS
6912	4374	38	butter	butter	NN
6912	4374	39	or	or	CC
6912	4374	40	substitute	substitute	NN
6912	4374	41	2	2	CD
6912	4374	42	slices	slice	NNS
6912	4374	43	onion	onion	NN
6912	4374	44	Cayenne	Cayenne	NNP
6912	4374	45	1/8	1/8	CD
6912	4374	46	teaspoonful	teaspoonful	JJ
6912	4374	47	pepper	pepper	NN
6912	4374	48	2	2	CD
6912	4374	49	teaspoonfuls	teaspoonful	NNS
6912	4374	50	salt	salt	NN
6912	4374	51	1/4	1/4	CD
6912	4374	52	teaspoonful	teaspoonful	JJ
6912	4374	53	mustard	mustard	NN
6912	4374	54	2	2	CD
6912	4374	55	tablespoonfuls	tablespoonful	NNS
6912	4374	56	flour	flour	NN
6912	4374	57	Soak	Soak	NNP
6912	4374	58	the	the	DT
6912	4374	59	beans	bean	NNS
6912	4374	60	overnight	overnight	RB
6912	4374	61	;	;	:
6912	4374	62	add	add	VB
6912	4374	63	soda	soda	NN
6912	4374	64	,	,	,
6912	4374	65	onion	onion	NN
6912	4374	66	,	,	,
6912	4374	67	and	and	CC
6912	4374	68	celery	celery	NN
6912	4374	69	.	.	.
6912	4375	1	Cook	cook	VB
6912	4375	2	slowly	slowly	RB
6912	4375	3	until	until	IN
6912	4375	4	the	the	DT
6912	4375	5	beans	bean	NNS
6912	4375	6	are	be	VBP
6912	4375	7	soft	soft	JJ
6912	4375	8	.	.	.
6912	4376	1	Add	add	VB
6912	4376	2	more	more	JJR
6912	4376	3	water	water	NN
6912	4376	4	,	,	,
6912	4376	5	if	if	IN
6912	4376	6	more	more	JJR
6912	4376	7	than	than	IN
6912	4376	8	one	one	CD
6912	4376	9	quart	quart	NN
6912	4376	10	evaporates	evaporate	VBZ
6912	4376	11	.	.	.
6912	4377	1	Press	press	NN
6912	4377	2	through	through	IN
6912	4377	3	a	a	DT
6912	4377	4	strainer	strainer	NN
6912	4377	5	.	.	.
6912	4378	1	Use	use	VB
6912	4378	2	the	the	DT
6912	4378	3	remainder	remainder	NN
6912	4378	4	of	of	IN
6912	4378	5	the	the	DT
6912	4378	6	ingredients	ingredient	NNS
6912	4378	7	in	in	IN
6912	4378	8	making	make	VBG
6912	4378	9	a	a	DT
6912	4378	10	sauce	sauce	NN
6912	4378	11	.	.	.
6912	4379	1	The	the	DT
6912	4379	2	strained	strained	JJ
6912	4379	3	beans	bean	NNS
6912	4379	4	should	should	MD
6912	4379	5	be	be	VB
6912	4379	6	used	use	VBN
6912	4379	7	as	as	IN
6912	4379	8	the	the	DT
6912	4379	9	liquid	liquid	NN
6912	4379	10	for	for	IN
6912	4379	11	the	the	DT
6912	4379	12	sauce	sauce	NN
6912	4379	13	(	(	-LRB-
6912	4379	14	see	see	VB
6912	4379	15	_	_	NNP
6912	4379	16	Thick	Thick	NNP
6912	4379	17	Soups	Soups	NNP
6912	4379	18	_	_	NNP
6912	4379	19	)	)	-RRB-
6912	4379	20	.	.	.
6912	4380	1	Slices	slice	NNS
6912	4380	2	of	of	IN
6912	4380	3	lemon	lemon	NN
6912	4380	4	and	and	CC
6912	4380	5	of	of	IN
6912	4380	6	hard	hard	RB
6912	4380	7	-	-	HYPH
6912	4380	8	cooked	cook	VBN
6912	4380	9	eggs	egg	NNS
6912	4380	10	may	may	MD
6912	4380	11	be	be	VB
6912	4380	12	used	use	VBN
6912	4380	13	as	as	IN
6912	4380	14	a	a	DT
6912	4380	15	garnish	garnish	NN
6912	4380	16	for	for	IN
6912	4380	17	this	this	DT
6912	4380	18	soup	soup	NN
6912	4380	19	.	.	.
6912	4381	1	SPLIT	SPLIT	NNP
6912	4381	2	PEA	PEA	NNP
6912	4381	3	SOUP	SOUP	NNP
6912	4381	4	1	1	CD
6912	4381	5	cupful	cupful	JJ
6912	4381	6	split	split	NN
6912	4381	7	peas	pea	NNS
6912	4381	8	2	2	CD
6912	4381	9	1/2	1/2	CD
6912	4381	10	quarts	quart	NNS
6912	4381	11	water	water	NN
6912	4381	12	Baking	Baking	NNP
6912	4381	13	soda	soda	NN
6912	4381	14	2	2	CD
6912	4381	15	slices	slice	NNS
6912	4381	16	onion	onion	NN
6912	4381	17	1	1	CD
6912	4381	18	pint	pint	NN
6912	4381	19	milk	milk	NN
6912	4381	20	1/8	1/8	CD
6912	4381	21	teaspoonful	teaspoonful	JJ
6912	4381	22	pepper	pepper	NN
6912	4381	23	l	l	NN
6912	4381	24	1/4	1/4	CD
6912	4381	25	teaspoonfuls	teaspoonful	NNS
6912	4381	26	salt	salt	NN
6912	4381	27	3	3	CD
6912	4381	28	tablespoonfuls	tablespoonful	NNS
6912	4381	29	flour	flour	NN
6912	4381	30	2	2	CD
6912	4381	31	tablespoonfuls	tablespoonful	NNS
6912	4381	32	butter	butter	NN
6912	4381	33	or	or	CC
6912	4381	34	substitute	substitute	NN
6912	4381	35	Soak	soak	VB
6912	4381	36	the	the	DT
6912	4381	37	peas	pea	NNS
6912	4381	38	overnight	overnight	RB
6912	4381	39	;	;	:
6912	4381	40	add	add	VB
6912	4381	41	soda	soda	NN
6912	4381	42	and	and	CC
6912	4381	43	onion	onion	NN
6912	4381	44	;	;	:
6912	4381	45	and	and	CC
6912	4381	46	cook	cook	VB
6912	4381	47	slowly	slowly	RB
6912	4381	48	until	until	IN
6912	4381	49	the	the	DT
6912	4381	50	peas	pea	NNS
6912	4381	51	are	be	VBP
6912	4381	52	soft	soft	JJ
6912	4381	53	.	.	.
6912	4382	1	Press	press	NN
6912	4382	2	through	through	IN
6912	4382	3	a	a	DT
6912	4382	4	strainer	strainer	NN
6912	4382	5	.	.	.
6912	4383	1	Make	make	VB
6912	4383	2	a	a	DT
6912	4383	3	White	White	NNP
6912	4383	4	Sauce	Sauce	NNP
6912	4383	5	of	of	IN
6912	4383	6	the	the	DT
6912	4383	7	remainder	remainder	NN
6912	4383	8	of	of	IN
6912	4383	9	the	the	DT
6912	4383	10	ingredients	ingredient	NNS
6912	4383	11	.	.	.
6912	4384	1	Add	add	VB
6912	4384	2	the	the	DT
6912	4384	3	strained	strain	VBN
6912	4384	4	peas	pea	NNS
6912	4384	5	,	,	,
6912	4384	6	heat	heat	NN
6912	4384	7	,	,	,
6912	4384	8	and	and	CC
6912	4384	9	serve	serve	VB
6912	4384	10	.	.	.
6912	4385	1	Cooking	cook	VBG
6912	4385	2	a	a	DT
6912	4385	3	ham	ham	NN
6912	4385	4	bone	bone	NN
6912	4385	5	with	with	IN
6912	4385	6	the	the	DT
6912	4385	7	split	split	NN
6912	4385	8	peas	pea	NNS
6912	4385	9	changes	change	VBZ
6912	4385	10	the	the	DT
6912	4385	11	flavor	flavor	NN
6912	4385	12	.	.	.
6912	4386	1	GREEN	green	JJ
6912	4386	2	PEA	PEA	NNP
6912	4386	3	SOUP	soup	NN
6912	4386	4	1	1	CD
6912	4386	5	pint	pint	NN
6912	4386	6	or	or	CC
6912	4386	7	can	can	MD
6912	4386	8	of	of	IN
6912	4386	9	peas	pea	NNS
6912	4386	10	1/2	1/2	CD
6912	4386	11	teaspoonful	teaspoonful	JJ
6912	4386	12	sugar	sugar	NN
6912	4386	13	1	1	CD
6912	4386	14	pint	pint	VBP
6912	4386	15	liquid	liquid	JJ
6912	4386	16	round	round	NN
6912	4386	17	peas	pea	NNS
6912	4386	18	and	and	CC
6912	4386	19	water	water	NN
6912	4386	20	Pepper	pepper	NN
6912	4386	21	1	1	CD
6912	4386	22	teaspoonful	teaspoonful	JJ
6912	4386	23	salt	salt	NN
6912	4386	24	1	1	CD
6912	4386	25	1/2	1/2	CD
6912	4386	26	tablespoonfuls	tablespoonful	NNS
6912	4386	27	butter	butter	NN
6912	4386	28	or	or	CC
6912	4386	29	substitute	substitute	NN
6912	4386	30	1	1	CD
6912	4386	31	pint	pint	NN
6912	4386	32	milk	milk	NN
6912	4386	33	2	2	CD
6912	4386	34	tablespoonfuls	tablespoonful	NNS
6912	4386	35	flour	flour	NN
6912	4386	36	Turn	turn	VB
6912	4386	37	the	the	DT
6912	4386	38	peas	pea	NNS
6912	4386	39	into	into	IN
6912	4386	40	a	a	DT
6912	4386	41	saucepan	saucepan	NN
6912	4386	42	;	;	:
6912	4386	43	add	add	VB
6912	4386	44	the	the	DT
6912	4386	45	liquid	liquid	NN
6912	4386	46	,	,	,
6912	4386	47	water	water	NN
6912	4386	48	,	,	,
6912	4386	49	and	and	CC
6912	4386	50	sugar	sugar	NN
6912	4386	51	;	;	:
6912	4386	52	and	and	CC
6912	4386	53	cook	cook	VB
6912	4386	54	until	until	IN
6912	4386	55	very	very	RB
6912	4386	56	soft	soft	JJ
6912	4386	57	.	.	.
6912	4387	1	Press	press	VB
6912	4387	2	the	the	DT
6912	4387	3	peas	pea	NNS
6912	4387	4	through	through	IN
6912	4387	5	a	a	DT
6912	4387	6	strainer	strainer	NN
6912	4387	7	.	.	.
6912	4388	1	Make	make	VB
6912	4388	2	a	a	DT
6912	4388	3	White	White	NNP
6912	4388	4	Sauce	Sauce	NNP
6912	4388	5	of	of	IN
6912	4388	6	the	the	DT
6912	4388	7	remaining	remain	VBG
6912	4388	8	ingredients	ingredient	NNS
6912	4388	9	.	.	.
6912	4389	1	Add	add	VB
6912	4389	2	the	the	DT
6912	4389	3	strained	strain	VBN
6912	4389	4	peas	pea	NNS
6912	4389	5	,	,	,
6912	4389	6	heat	heat	NN
6912	4389	7	,	,	,
6912	4389	8	and	and	CC
6912	4389	9	serve	serve	VB
6912	4389	10	.	.	.
6912	4390	1	Peas	pea	NNS
6912	4390	2	too	too	RB
6912	4390	3	old	old	JJ
6912	4390	4	to	to	TO
6912	4390	5	serve	serve	VB
6912	4390	6	as	as	IN
6912	4390	7	a	a	DT
6912	4390	8	vegetable	vegetable	NN
6912	4390	9	may	may	MD
6912	4390	10	be	be	VB
6912	4390	11	used	use	VBN
6912	4390	12	for	for	IN
6912	4390	13	soup	soup	NN
6912	4390	14	.	.	.
6912	4391	1	Some	some	DT
6912	4391	2	of	of	IN
6912	4391	3	the	the	DT
6912	4391	4	pods	pod	NNS
6912	4391	5	of	of	IN
6912	4391	6	fresh	fresh	JJ
6912	4391	7	peas	pea	NNS
6912	4391	8	may	may	MD
6912	4391	9	be	be	VB
6912	4391	10	cooked	cook	VBN
6912	4391	11	with	with	IN
6912	4391	12	the	the	DT
6912	4391	13	peas	pea	NNS
6912	4391	14	.	.	.
6912	4392	1	CRISP	CRISP	NNP
6912	4392	2	CRACKERS	cracker	NNS
6912	4392	3	Spread	spread	VBP
6912	4392	4	thin	thin	JJ
6912	4392	5	crackers	cracker	NNS
6912	4392	6	very	very	RB
6912	4392	7	lightly	lightly	RB
6912	4392	8	with	with	IN
6912	4392	9	butter	butter	NN
6912	4392	10	.	.	.
6912	4393	1	Brown	Brown	NNP
6912	4393	2	in	in	IN
6912	4393	3	the	the	DT
6912	4393	4	oven	oven	NN
6912	4393	5	and	and	CC
6912	4393	6	serve	serve	VB
6912	4393	7	with	with	IN
6912	4393	8	soup	soup	NN
6912	4393	9	.	.	.
6912	4394	1	QUESTIONS	QUESTIONS	NNP
6912	4394	2	How	how	WRB
6912	4394	3	should	should	MD
6912	4394	4	the	the	DT
6912	4394	5	water	water	NN
6912	4394	6	boil	boil	VB
6912	4394	7	to	to	TO
6912	4394	8	prevent	prevent	VB
6912	4394	9	dried	dry	VBN
6912	4394	10	legumes	legume	NNS
6912	4394	11	from	from	IN
6912	4394	12	breaking	break	VBG
6912	4394	13	(	(	-LRB-
6912	4394	14	see	see	VB
6912	4394	15	_	_	NNP
6912	4394	16	Cooking	Cooking	NNP
6912	4394	17	Vegetables	Vegetables	NNP
6912	4394	18	in	in	IN
6912	4394	19	Water	Water	NNP
6912	4394	20	_	_	NNP
6912	4394	21	)	)	-RRB-
6912	4394	22	?	?	.
6912	4395	1	What	what	WP
6912	4395	2	is	be	VBZ
6912	4395	3	the	the	DT
6912	4395	4	simplest	simple	JJS
6912	4395	5	way	way	NN
6912	4395	6	of	of	IN
6912	4395	7	thickening	thicken	VBG
6912	4395	8	soup	soup	NN
6912	4395	9	,	,	,
6912	4395	10	if	if	IN
6912	4395	11	it	-PRON-	PRP
6912	4395	12	is	be	VBZ
6912	4395	13	too	too	RB
6912	4395	14	thin	thin	JJ
6912	4395	15	?	?	.
6912	4396	1	Too	too	RB
6912	4396	2	thick	thick	JJ
6912	4396	3	?	?	.
6912	4397	1	If	if	IN
6912	4397	2	a	a	DT
6912	4397	3	ham	ham	NN
6912	4397	4	bone	bone	NN
6912	4397	5	is	be	VBZ
6912	4397	6	cooked	cook	VBN
6912	4397	7	with	with	IN
6912	4397	8	split	split	NN
6912	4397	9	peas	pea	NNS
6912	4397	10	,	,	,
6912	4397	11	what	what	WDT
6912	4397	12	ingredient	ingredient	NN
6912	4397	13	should	should	MD
6912	4397	14	be	be	VB
6912	4397	15	omitted	omit	VBN
6912	4397	16	in	in	IN
6912	4397	17	making	make	VBG
6912	4397	18	the	the	DT
6912	4397	19	soup	soup	NN
6912	4397	20	?	?	.
6912	4398	1	Why	why	WRB
6912	4398	2	?	?	.
6912	4399	1	How	how	WRB
6912	4399	2	many	many	JJ
6912	4399	3	persons	person	NNS
6912	4399	4	will	will	MD
6912	4399	5	these	these	DT
6912	4399	6	recipes	recipe	NNS
6912	4399	7	for	for	IN
6912	4399	8	soup	soup	NN
6912	4399	9	serve	serve	VB
6912	4399	10	?	?	.
6912	4400	1	How	how	WRB
6912	4400	2	many	many	JJ
6912	4400	3	cupfuls	cupful	NNS
6912	4400	4	in	in	IN
6912	4400	5	a	a	DT
6912	4400	6	pound	pound	NN
6912	4400	7	of	of	IN
6912	4400	8	split	split	NN
6912	4400	9	peas	pea	NNS
6912	4400	10	?	?	.
6912	4401	1	What	what	WP
6912	4401	2	is	be	VBZ
6912	4401	3	the	the	DT
6912	4401	4	cost	cost	NN
6912	4401	5	per	per	IN
6912	4401	6	pound	pound	NN
6912	4401	7	of	of	IN
6912	4401	8	split	split	NN
6912	4401	9	peas	pea	NNS
6912	4401	10	?	?	.
6912	4402	1	How	how	WRB
6912	4402	2	much	much	JJ
6912	4402	3	does	do	VBZ
6912	4402	4	one	one	CD
6912	4402	5	cupful	cupful	NN
6912	4402	6	of	of	IN
6912	4402	7	split	split	NN
6912	4402	8	peas	pea	NNS
6912	4402	9	increase	increase	VBP
6912	4402	10	in	in	IN
6912	4402	11	bulk	bulk	NN
6912	4402	12	by	by	IN
6912	4402	13	soaking	soak	VBG
6912	4402	14	?	?	.
6912	4403	1	What	what	WDT
6912	4403	2	quantity	quantity	NN
6912	4403	3	of	of	IN
6912	4403	4	split	split	NN
6912	4403	5	peas	pea	NNS
6912	4403	6	would	would	MD
6912	4403	7	be	be	VB
6912	4403	8	equal	equal	JJ
6912	4403	9	to	to	IN
6912	4403	10	a	a	DT
6912	4403	11	can	can	NN
6912	4403	12	of	of	IN
6912	4403	13	peas	pea	NNS
6912	4403	14	?	?	.
6912	4404	1	What	what	WP
6912	4404	2	is	be	VBZ
6912	4404	3	the	the	DT
6912	4404	4	cost	cost	NN
6912	4404	5	of	of	IN
6912	4404	6	a	a	DT
6912	4404	7	can	can	NN
6912	4404	8	of	of	IN
6912	4404	9	peas	pea	NNS
6912	4404	10	?	?	.
6912	4405	1	How	how	WRB
6912	4405	2	much	much	JJ
6912	4405	3	is	be	VBZ
6912	4405	4	saved	save	VBN
6912	4405	5	in	in	IN
6912	4405	6	making	make	VBG
6912	4405	7	soup	soup	NN
6912	4405	8	by	by	IN
6912	4405	9	using	use	VBG
6912	4405	10	split	split	NN
6912	4405	11	peas	pea	NNS
6912	4405	12	rather	rather	RB
6912	4405	13	than	than	IN
6912	4405	14	green	green	JJ
6912	4405	15	peas	pea	NNS
6912	4405	16	?	?	.
6912	4406	1	LESSON	LESSON	NNP
6912	4406	2	LXXIV	LXXIV	NNP
6912	4406	3	LEGUMES	legumes	NN
6912	4406	4	(	(	-LRB-
6912	4406	5	C	C	NNP
6912	4406	6	)	)	-RRB-
6912	4406	7	BEAN	BEAN	NNP
6912	4406	8	ROAST	roast	NN
6912	4406	9	1	1	CD
6912	4406	10	cupful	cupful	JJ
6912	4406	11	white	white	JJ
6912	4406	12	beans	bean	NNS
6912	4406	13	,	,	,
6912	4406	14	cooked	cook	VBD
6912	4406	15	1	1	CD
6912	4406	16	cupful	cupful	JJ
6912	4406	17	roasted	roast	VBN
6912	4406	18	peanuts	peanut	NNS
6912	4406	19	1/2	1/2	CD
6912	4406	20	cupful	cupful	JJ
6912	4406	21	bread	bread	NN
6912	4406	22	crumbs	crumb	VBZ
6912	4406	23	1	1	CD
6912	4406	24	teaspoonful	teaspoonful	JJ
6912	4406	25	salt	salt	NN
6912	4406	26	Speck	speck	NN
6912	4406	27	pepper	pepper	NN
6912	4406	28	1/2	1/2	CD
6912	4406	29	cupful	cupful	JJ
6912	4406	30	milk	milk	NN
6912	4406	31	Put	put	VBP
6912	4406	32	the	the	DT
6912	4406	33	beans	bean	NNS
6912	4406	34	and	and	CC
6912	4406	35	peanuts	peanut	NNS
6912	4406	36	through	through	IN
6912	4406	37	a	a	DT
6912	4406	38	food	food	NN
6912	4406	39	chopper	chopper	NN
6912	4406	40	,	,	,
6912	4406	41	add	add	VB
6912	4406	42	the	the	DT
6912	4406	43	remaining	remain	VBG
6912	4406	44	ingredients	ingredient	NNS
6912	4406	45	.	.	.
6912	4407	1	Mix	mix	VB
6912	4407	2	and	and	CC
6912	4407	3	shape	shape	VB
6912	4407	4	into	into	IN
6912	4407	5	a	a	DT
6912	4407	6	loaf	loaf	NN
6912	4407	7	.	.	.
6912	4408	1	Place	place	NN
6912	4408	2	in	in	IN
6912	4408	3	an	an	DT
6912	4408	4	oiled	oiled	JJ
6912	4408	5	dish	dish	NN
6912	4408	6	and	and	CC
6912	4408	7	bake	bake	VBP
6912	4408	8	30	30	CD
6912	4408	9	minutes	minute	NNS
6912	4408	10	in	in	IN
6912	4408	11	a	a	DT
6912	4408	12	moderate	moderate	JJ
6912	4408	13	oven	oven	NN
6912	4408	14	.	.	.
6912	4409	1	Serve	serve	VB
6912	4409	2	hot	hot	JJ
6912	4409	3	with	with	IN
6912	4409	4	Tomato	Tomato	NNP
6912	4409	5	Sauce	Sauce	NNP
6912	4409	6	.	.	.
6912	4410	1	PEANUT	PEANUT	NNP
6912	4410	2	BUTTER	BUTTER	NNP
6912	4410	3	SOUP	SOUP	VBD
6912	4410	4	1	1	CD
6912	4410	5	cupful	cupful	JJ
6912	4410	6	peanut	peanut	NN
6912	4410	7	butter	butter	NN
6912	4410	8	1/2	1/2	CD
6912	4410	9	cupful	cupful	JJ
6912	4410	10	chopped	chop	VBN
6912	4410	11	celery	celery	NN
6912	4410	12	1	1	CD
6912	4410	13	1/2	1/2	CD
6912	4410	14	cupfuls	cupful	NNS
6912	4410	15	water	water	NN
6912	4410	16	3	3	CD
6912	4410	17	cupfuls	cupfuls	NN
6912	4410	18	milk	milk	NN
6912	4410	19	2	2	CD
6912	4410	20	teaspoonfuls	teaspoonful	NNS
6912	4410	21	salt	salt	NN
6912	4410	22	1/8	1/8	CD
6912	4410	23	teaspoonful	teaspoonful	JJ
6912	4410	24	pepper	pepper	NN
6912	4410	25	1	1	CD
6912	4410	26	grated	grate	VBD
6912	4410	27	potato	potato	NN
6912	4410	28	Mix	mix	VB
6912	4410	29	the	the	DT
6912	4410	30	peanut	peanut	NN
6912	4410	31	butter	butter	NN
6912	4410	32	with	with	IN
6912	4410	33	I	-PRON-	PRP
6912	4410	34	cupful	cupful	JJ
6912	4410	35	of	of	IN
6912	4410	36	milk	milk	NN
6912	4410	37	.	.	.
6912	4411	1	Heat	heat	NN
6912	4411	2	2	2	CD
6912	4411	3	cupfuls	cupful	NNS
6912	4411	4	of	of	IN
6912	4411	5	milk	milk	NN
6912	4411	6	in	in	IN
6912	4411	7	a	a	DT
6912	4411	8	double	double	JJ
6912	4411	9	boiler	boiler	NN
6912	4411	10	.	.	.
6912	4412	1	Cook	cook	VB
6912	4412	2	the	the	DT
6912	4412	3	celery	celery	NN
6912	4412	4	in	in	IN
6912	4412	5	the	the	DT
6912	4412	6	water	water	NN
6912	4412	7	until	until	IN
6912	4412	8	the	the	DT
6912	4412	9	vegetable	vegetable	NN
6912	4412	10	is	be	VBZ
6912	4412	11	tender	tender	JJ
6912	4412	12	.	.	.
6912	4413	1	Add	add	VB
6912	4413	2	the	the	DT
6912	4413	3	grated	grate	VBN
6912	4413	4	potato	potato	NN
6912	4413	5	,	,	,
6912	4413	6	cook	cook	NN
6912	4413	7	,	,	,
6912	4413	8	and	and	CC
6912	4413	9	stir	stir	VB
6912	4413	10	until	until	IN
6912	4413	11	the	the	DT
6912	4413	12	mixture	mixture	NN
6912	4413	13	is	be	VBZ
6912	4413	14	thickened	thicken	VBN
6912	4413	15	.	.	.
6912	4414	1	Then	then	RB
6912	4414	2	add	add	VB
6912	4414	3	it	-PRON-	PRP
6912	4414	4	to	to	IN
6912	4414	5	the	the	DT
6912	4414	6	hot	hot	JJ
6912	4414	7	milk	milk	NN
6912	4414	8	.	.	.
6912	4415	1	Also	also	RB
6912	4415	2	add	add	VB
6912	4415	3	the	the	DT
6912	4415	4	peanut	peanut	NN
6912	4415	5	butter	butter	NN
6912	4415	6	mixture	mixture	NN
6912	4415	7	and	and	CC
6912	4415	8	seasoning	seasoning	NN
6912	4415	9	.	.	.
6912	4416	1	Heat	heat	NN
6912	4416	2	until	until	IN
6912	4416	3	it	-PRON-	PRP
6912	4416	4	is	be	VBZ
6912	4416	5	hot	hot	JJ
6912	4416	6	.	.	.
6912	4417	1	Beat	beat	VB
6912	4417	2	with	with	IN
6912	4417	3	a	a	DT
6912	4417	4	Dover	Dover	NNP
6912	4417	5	egg	egg	NN
6912	4417	6	beater	beater	NN
6912	4417	7	.	.	.
6912	4418	1	Serve	serve	VB
6912	4418	2	hot	hot	JJ
6912	4418	3	.	.	.
6912	4419	1	Dried	dry	VBN
6912	4419	2	celery	celery	NN
6912	4419	3	leaves	leave	NNS
6912	4419	4	may	may	MD
6912	4419	5	be	be	VB
6912	4419	6	used	use	VBN
6912	4419	7	instead	instead	RB
6912	4419	8	of	of	IN
6912	4419	9	fresh	fresh	JJ
6912	4419	10	celery	celery	NN
6912	4419	11	.	.	.
6912	4420	1	QUESTIONS	question	NNS
6912	4420	2	Mention	mention	VB
6912	4420	3	the	the	DT
6912	4420	4	nutrients	nutrient	NNS
6912	4420	5	contained	contain	VBN
6912	4420	6	in	in	IN
6912	4420	7	the	the	DT
6912	4420	8	food	food	NN
6912	4420	9	materials	material	NNS
6912	4420	10	of	of	IN
6912	4420	11	Bean	Bean	NNP
6912	4420	12	Roast	Roast	NNP
6912	4420	13	and	and	CC
6912	4420	14	Peanut	Peanut	NNP
6912	4420	15	Butter	Butter	NNP
6912	4420	16	Soup	Soup	NNP
6912	4420	17	.	.	.
6912	4421	1	Discuss	discuss	VB
6912	4421	2	the	the	DT
6912	4421	3	value	value	NN
6912	4421	4	of	of	IN
6912	4421	5	each	each	DT
6912	4421	6	nutrient	nutrient	NN
6912	4421	7	.	.	.
6912	4422	1	Calculate	calculate	VB
6912	4422	2	the	the	DT
6912	4422	3	cost	cost	NN
6912	4422	4	of	of	IN
6912	4422	5	Bean	Bean	NNP
6912	4422	6	Roast	Roast	NNP
6912	4422	7	.	.	.
6912	4423	1	How	how	WRB
6912	4423	2	many	many	JJ
6912	4423	3	persons	person	NNS
6912	4423	4	will	will	MD
6912	4423	5	it	-PRON-	PRP
6912	4423	6	serve	serve	VB
6912	4423	7	?	?	.
6912	4424	1	How	how	WRB
6912	4424	2	many	many	JJ
6912	4424	3	persons	person	NNS
6912	4424	4	will	will	MD
6912	4424	5	one	one	CD
6912	4424	6	pound	pound	NN
6912	4424	7	of	of	IN
6912	4424	8	chopped	chop	VBN
6912	4424	9	beef	beef	NN
6912	4424	10	serve	serve	NN
6912	4424	11	?	?	.
6912	4425	1	Estimate	estimate	VB
6912	4425	2	the	the	DT
6912	4425	3	difference	difference	NN
6912	4425	4	in	in	IN
6912	4425	5	cost	cost	NN
6912	4425	6	of	of	IN
6912	4425	7	one	one	CD
6912	4425	8	serving	serving	NN
6912	4425	9	of	of	IN
6912	4425	10	Bean	Bean	NNP
6912	4425	11	Roast	Roast	NNP
6912	4425	12	and	and	CC
6912	4425	13	of	of	IN
6912	4425	14	Chopped	Chopped	NNP
6912	4425	15	Steak	Steak	NNP
6912	4425	16	.	.	.
6912	4426	1	What	what	WP
6912	4426	2	is	be	VBZ
6912	4426	3	the	the	DT
6912	4426	4	purpose	purpose	NN
6912	4426	5	of	of	IN
6912	4426	6	grated	grate	VBN
6912	4426	7	potato	potato	NN
6912	4426	8	in	in	IN
6912	4426	9	Peanut	Peanut	NNP
6912	4426	10	Butter	Butter	NNP
6912	4426	11	Soup	Soup	NNP
6912	4426	12	?	?	.
6912	4427	1	What	what	WDT
6912	4427	2	substance	substance	NN
6912	4427	3	could	could	MD
6912	4427	4	be	be	VB
6912	4427	5	substituted	substitute	VBN
6912	4427	6	for	for	IN
6912	4427	7	the	the	DT
6912	4427	8	grated	grate	VBN
6912	4427	9	potato	potato	NN
6912	4427	10	?	?	.
6912	4428	1	State	state	NN
6912	4428	2	the	the	DT
6912	4428	3	method	method	NN
6912	4428	4	of	of	IN
6912	4428	5	mixing	mix	VBG
6912	4428	6	and	and	CC
6912	4428	7	cooking	cook	VBG
6912	4428	8	if	if	IN
6912	4428	9	the	the	DT
6912	4428	10	substitution	substitution	NN
6912	4428	11	were	be	VBD
6912	4428	12	made	make	VBN
6912	4428	13	.	.	.
6912	4429	1	RELATED	related	JJ
6912	4429	2	WORK	work	NN
6912	4429	3	LESSON	LESSON	NNP
6912	4429	4	LXXV	LXXV	NNP
6912	4429	5	COST	COST	NNS
6912	4429	6	OF	of	IN
6912	4429	7	FOOD	food	NN
6912	4429	8	FOODS	FOODS	NNP
6912	4429	9	DIFFER	differ	NN
6912	4429	10	GREATLY	GREATLY	NNS
6912	4429	11	IN	in	IN
6912	4429	12	COST.--One	cost.--one	DT
6912	4429	13	pound	pound	NN
6912	4429	14	of	of	IN
6912	4429	15	rice	rice	NN
6912	4429	16	costs	cost	NNS
6912	4429	17	much	much	RB
6912	4429	18	less	less	JJR
6912	4429	19	than	than	IN
6912	4429	20	one	one	CD
6912	4429	21	pound	pound	NN
6912	4429	22	of	of	IN
6912	4429	23	beefsteak	beefsteak	NN
6912	4429	24	.	.	.
6912	4430	1	One	one	CD
6912	4430	2	cut	cut	NN
6912	4430	3	of	of	IN
6912	4430	4	meat	meat	NN
6912	4430	5	may	may	MD
6912	4430	6	cost	cost	VB
6912	4430	7	less	less	JJR
6912	4430	8	per	per	IN
6912	4430	9	pound	pound	NN
6912	4430	10	than	than	IN
6912	4430	11	another	another	DT
6912	4430	12	.	.	.
6912	4431	1	Twenty	twenty	CD
6912	4431	2	-	-	HYPH
6912	4431	3	five	five	CD
6912	4431	4	cents	cent	NNS
6912	4431	5	buys	buy	VBZ
6912	4431	6	much	much	RB
6912	4431	7	less	less	JJR
6912	4431	8	in	in	IN
6912	4431	9	weight	weight	NN
6912	4431	10	of	of	IN
6912	4431	11	sweetbreads	sweetbread	NNS
6912	4431	12	than	than	IN
6912	4431	13	of	of	IN
6912	4431	14	beefsteak	beefsteak	NN
6912	4431	15	.	.	.
6912	4432	1	Many	many	JJ
6912	4432	2	factors	factor	NNS
6912	4432	3	other	other	JJ
6912	4432	4	than	than	IN
6912	4432	5	difference	difference	NN
6912	4432	6	in	in	IN
6912	4432	7	cost	cost	NN
6912	4432	8	must	must	MD
6912	4432	9	,	,	,
6912	4432	10	however	however	RB
6912	4432	11	,	,	,
6912	4432	12	be	be	VB
6912	4432	13	taken	take	VBN
6912	4432	14	into	into	IN
6912	4432	15	consideration	consideration	NN
6912	4432	16	when	when	WRB
6912	4432	17	determining	determine	VBG
6912	4432	18	the	the	DT
6912	4432	19	value	value	NN
6912	4432	20	of	of	IN
6912	4432	21	foods	food	NNS
6912	4432	22	.	.	.
6912	4433	1	COST	COST	NNS
6912	4433	2	OF	of	IN
6912	4433	3	FOOD	food	NN
6912	4433	4	IN	in	IN
6912	4433	5	RELATION	relation	NN
6912	4433	6	TO	to	IN
6912	4433	7	NUTRITIVE	NUTRITIVE	NNP
6912	4433	8	VALUE.--Foods	value.--food	NNS
6912	4433	9	differ	differ	VBP
6912	4433	10	in	in	IN
6912	4433	11	nutritive	nutritive	JJ
6912	4433	12	value	value	NN
6912	4433	13	per	per	IN
6912	4433	14	pound	pound	NN
6912	4433	15	.	.	.
6912	4434	1	One	one	CD
6912	4434	2	pound	pound	NN
6912	4434	3	of	of	IN
6912	4434	4	dried	dry	VBN
6912	4434	5	split	split	NN
6912	4434	6	peas	pea	NNS
6912	4434	7	contains	contain	VBZ
6912	4434	8	more	more	JJR
6912	4434	9	than	than	IN
6912	4434	10	three	three	CD
6912	4434	11	times	time	NNS
6912	4434	12	as	as	RB
6912	4434	13	much	much	JJ
6912	4434	14	nutriment	nutriment	NN
6912	4434	15	as	as	IN
6912	4434	16	one	one	CD
6912	4434	17	pound	pound	NN
6912	4434	18	of	of	IN
6912	4434	19	fresh	fresh	JJ
6912	4434	20	peas	pea	NNS
6912	4434	21	.	.	.
6912	4435	1	The	the	DT
6912	4435	2	nutritive	nutritive	JJ
6912	4435	3	value	value	NN
6912	4435	4	of	of	IN
6912	4435	5	a	a	DT
6912	4435	6	pound	pound	NN
6912	4435	7	of	of	IN
6912	4435	8	sweetbreads	sweetbread	NNS
6912	4435	9	is	be	VBZ
6912	4435	10	much	much	RB
6912	4435	11	less	less	JJR
6912	4435	12	than	than	IN
6912	4435	13	that	that	DT
6912	4435	14	of	of	IN
6912	4435	15	a	a	DT
6912	4435	16	pound	pound	NN
6912	4435	17	of	of	IN
6912	4435	18	beefsteak	beefsteak	NN
6912	4435	19	.	.	.
6912	4436	1	COST	COST	NNS
6912	4436	2	OF	of	IN
6912	4436	3	FOOD	food	NN
6912	4436	4	IN	in	IN
6912	4436	5	RELATION	relation	NN
6912	4436	6	TO	to	IN
6912	4436	7	REFUSE.--Although	REFUSE.--Although	NNP
6912	4436	8	one	one	CD
6912	4436	9	cut	cut	NN
6912	4436	10	of	of	IN
6912	4436	11	meat	meat	NN
6912	4436	12	may	may	MD
6912	4436	13	sell	sell	VB
6912	4436	14	for	for	IN
6912	4436	15	more	more	JJR
6912	4436	16	than	than	IN
6912	4436	17	another	another	DT
6912	4436	18	,	,	,
6912	4436	19	the	the	DT
6912	4436	20	higher	higher	RBR
6912	4436	21	priced	price	VBN
6912	4436	22	one	one	CD
6912	4436	23	may	may	MD
6912	4436	24	be	be	VB
6912	4436	25	cheaper	cheap	JJR
6912	4436	26	because	because	IN
6912	4436	27	there	there	EX
6912	4436	28	is	be	VBZ
6912	4436	29	less	less	JJR
6912	4436	30	waste	waste	NN
6912	4436	31	.	.	.
6912	4437	1	In	in	IN
6912	4437	2	most	most	JJS
6912	4437	3	localities	locality	NNS
6912	4437	4	flank	flank	NN
6912	4437	5	steak	steak	NN
6912	4437	6	costs	cost	VBZ
6912	4437	7	more	more	RBR
6912	4437	8	per	per	IN
6912	4437	9	pound	pound	NN
6912	4437	10	than	than	IN
6912	4437	11	shoulder	shoulder	NN
6912	4437	12	steak	steak	NN
6912	4437	13	;	;	:
6912	4437	14	yet	yet	CC
6912	4437	15	flank	flank	NNP
6912	4437	16	steak	steak	NN
6912	4437	17	is	be	VBZ
6912	4437	18	the	the	DT
6912	4437	19	cheaper	cheap	JJR
6912	4437	20	meat	meat	NN
6912	4437	21	because	because	IN
6912	4437	22	it	-PRON-	PRP
6912	4437	23	is	be	VBZ
6912	4437	24	all	all	DT
6912	4437	25	edible	edible	JJ
6912	4437	26	,	,	,
6912	4437	27	while	while	IN
6912	4437	28	there	there	EX
6912	4437	29	is	be	VBZ
6912	4437	30	about	about	RB
6912	4437	31	one	one	CD
6912	4437	32	fifth	fifth	JJ
6912	4437	33	waste	waste	NN
6912	4437	34	in	in	IN
6912	4437	35	most	most	JJS
6912	4437	36	shoulder	shoulder	NN
6912	4437	37	steak	steak	NN
6912	4437	38	.	.	.
6912	4438	1	One	one	CD
6912	4438	2	pays	pay	VBZ
6912	4438	3	for	for	IN
6912	4438	4	some	some	DT
6912	4438	5	refuse	refuse	NN
6912	4438	6	even	even	RB
6912	4438	7	when	when	WRB
6912	4438	8	purchasing	purchase	VBG
6912	4438	9	eggs	egg	NNS
6912	4438	10	.	.	.
6912	4439	1	COST	COST	NNS
6912	4439	2	OF	of	IN
6912	4439	3	FOOD	food	NN
6912	4439	4	IN	in	IN
6912	4439	5	RELATION	relation	NN
6912	4439	6	TO	to	TO
6912	4439	7	SEASON.--Most	season.--most	VB
6912	4439	8	foods	food	NNS
6912	4439	9	are	be	VBP
6912	4439	10	higher	high	JJR
6912	4439	11	in	in	IN
6912	4439	12	price	price	NN
6912	4439	13	when	when	WRB
6912	4439	14	out	out	IN
6912	4439	15	of	of	IN
6912	4439	16	season	season	NN
6912	4439	17	.	.	.
6912	4440	1	Strawberries	strawberry	NNS
6912	4440	2	may	may	MD
6912	4440	3	cost	cost	VB
6912	4440	4	seventy	seventy	CD
6912	4440	5	-	-	HYPH
6912	4440	6	five	five	CD
6912	4440	7	cents	cent	NNS
6912	4440	8	per	per	IN
6912	4440	9	quart	quart	NN
6912	4440	10	in	in	IN
6912	4440	11	February	February	NNP
6912	4440	12	and	and	CC
6912	4440	13	twenty	twenty	CD
6912	4440	14	-	-	HYPH
6912	4440	15	five	five	CD
6912	4440	16	cents	cent	NNS
6912	4440	17	in	in	IN
6912	4440	18	the	the	DT
6912	4440	19	spring	spring	NN
6912	4440	20	or	or	CC
6912	4440	21	summer	summer	NN
6912	4440	22	months	month	NNS
6912	4440	23	.	.	.
6912	4441	1	An	an	DT
6912	4441	2	unseasonable	unseasonable	JJ
6912	4441	3	food	food	NN
6912	4441	4	is	be	VBZ
6912	4441	5	invariably	invariably	RB
6912	4441	6	expensive	expensive	JJ
6912	4441	7	.	.	.
6912	4442	1	COST	COST	NNS
6912	4442	2	OF	of	IN
6912	4442	3	FOOD	food	NN
6912	4442	4	IN	in	IN
6912	4442	5	RELATION	relation	NN
6912	4442	6	TO	to	IN
6912	4442	7	WEIGHT.--Food	weight.--food	CD
6912	4442	8	labels	label	NNS
6912	4442	9	often	often	RB
6912	4442	10	contain	contain	VBP
6912	4442	11	valuable	valuable	JJ
6912	4442	12	information	information	NN
6912	4442	13	.	.	.
6912	4443	1	The	the	DT
6912	4443	2	weight	weight	NN
6912	4443	3	of	of	IN
6912	4443	4	the	the	DT
6912	4443	5	contents	content	NNS
6912	4443	6	of	of	IN
6912	4443	7	a	a	DT
6912	4443	8	package	package	NN
6912	4443	9	,	,	,
6912	4443	10	can	can	MD
6912	4443	11	,	,	,
6912	4443	12	or	or	CC
6912	4443	13	bottle	bottle	VB
6912	4443	14	,	,	,
6912	4443	15	and	and	CC
6912	4443	16	sometimes	sometimes	RB
6912	4443	17	the	the	DT
6912	4443	18	composition	composition	NN
6912	4443	19	of	of	IN
6912	4443	20	food	food	NN
6912	4443	21	appears	appear	VBZ
6912	4443	22	on	on	IN
6912	4443	23	them	-PRON-	PRP
6912	4443	24	.	.	.
6912	4444	1	Packages	package	NNS
6912	4444	2	,	,	,
6912	4444	3	bottles	bottle	NNS
6912	4444	4	,	,	,
6912	4444	5	and	and	CC
6912	4444	6	cans	can	NNS
6912	4444	7	of	of	IN
6912	4444	8	equal	equal	JJ
6912	4444	9	size	size	NN
6912	4444	10	do	do	VBP
6912	4444	11	not	not	RB
6912	4444	12	always	always	RB
6912	4444	13	contain	contain	VB
6912	4444	14	the	the	DT
6912	4444	15	same	same	JJ
6912	4444	16	quantity	quantity	NN
6912	4444	17	of	of	IN
6912	4444	18	foods	food	NNS
6912	4444	19	.	.	.
6912	4445	1	The	the	DT
6912	4445	2	shape	shape	NN
6912	4445	3	or	or	CC
6912	4445	4	thickness	thickness	NN
6912	4445	5	of	of	IN
6912	4445	6	a	a	DT
6912	4445	7	container	container	NN
6912	4445	8	also	also	RB
6912	4445	9	affects	affect	VBZ
6912	4445	10	the	the	DT
6912	4445	11	quantity	quantity	NN
6912	4445	12	of	of	IN
6912	4445	13	its	-PRON-	PRP$
6912	4445	14	contents	content	NNS
6912	4445	15	.	.	.
6912	4446	1	By	by	IN
6912	4446	2	examining	examine	VBG
6912	4446	3	labels	label	NNS
6912	4446	4	and	and	CC
6912	4446	5	noting	note	VBG
6912	4446	6	weight	weight	NN
6912	4446	7	and	and	CC
6912	4446	8	composition	composition	NN
6912	4446	9	,	,	,
6912	4446	10	the	the	DT
6912	4446	11	price	price	NN
6912	4446	12	and	and	CC
6912	4446	13	quality	quality	NN
6912	4446	14	of	of	IN
6912	4446	15	one	one	CD
6912	4446	16	brand	brand	NN
6912	4446	17	of	of	IN
6912	4446	18	foods	food	NNS
6912	4446	19	may	may	MD
6912	4446	20	be	be	VB
6912	4446	21	compared	compare	VBN
6912	4446	22	with	with	IN
6912	4446	23	another	another	DT
6912	4446	24	.	.	.
6912	4447	1	Household	household	NN
6912	4447	2	scales	scale	NNS
6912	4447	3	are	be	VBP
6912	4447	4	useful	useful	JJ
6912	4447	5	in	in	IN
6912	4447	6	checking	check	VBG
6912	4447	7	up	up	RP
6912	4447	8	the	the	DT
6912	4447	9	weight	weight	NN
6912	4447	10	of	of	IN
6912	4447	11	foods	food	NNS
6912	4447	12	,	,	,
6912	4447	13	such	such	JJ
6912	4447	14	as	as	IN
6912	4447	15	meats	meat	NNS
6912	4447	16	,	,	,
6912	4447	17	fats	fat	NNS
6912	4447	18	,	,	,
6912	4447	19	and	and	CC
6912	4447	20	vegetables	vegetable	NNS
6912	4447	21	.	.	.
6912	4448	1	By	by	IN
6912	4448	2	weighing	weigh	VBG
6912	4448	3	foods	food	NNS
6912	4448	4	after	after	IN
6912	4448	5	they	-PRON-	PRP
6912	4448	6	have	have	VBP
6912	4448	7	been	be	VBN
6912	4448	8	purchased	purchase	VBN
6912	4448	9	,	,	,
6912	4448	10	a	a	DT
6912	4448	11	housekeeper	housekeeper	NN
6912	4448	12	can	can	MD
6912	4448	13	determine	determine	VB
6912	4448	14	if	if	IN
6912	4448	15	a	a	DT
6912	4448	16	dealer	dealer	NN
6912	4448	17	is	be	VBZ
6912	4448	18	giving	give	VBG
6912	4448	19	her	-PRON-	PRP
6912	4448	20	that	that	DT
6912	4448	21	for	for	IN
6912	4448	22	which	which	WDT
6912	4448	23	she	-PRON-	PRP
6912	4448	24	pays	pay	VBZ
6912	4448	25	.	.	.
6912	4449	1	LESSENING	lessening	VB
6912	4449	2	THE	the	DT
6912	4449	3	COST	COST	NNS
6912	4449	4	OF	of	IN
6912	4449	5	FOODS.--There	foods.--there	NN
6912	4449	6	are	be	VBP
6912	4449	7	many	many	JJ
6912	4449	8	things	thing	NNS
6912	4449	9	,	,	,
6912	4449	10	then	then	RB
6912	4449	11	,	,	,
6912	4449	12	that	that	IN
6912	4449	13	the	the	DT
6912	4449	14	thrifty	thrifty	JJ
6912	4449	15	buyer	buyer	NN
6912	4449	16	should	should	MD
6912	4449	17	take	take	VB
6912	4449	18	into	into	IN
6912	4449	19	consideration	consideration	NN
6912	4449	20	when	when	WRB
6912	4449	21	purchasing	purchase	VBG
6912	4449	22	foods	food	NNS
6912	4449	23	.	.	.
6912	4450	1	It	-PRON-	PRP
6912	4450	2	is	be	VBZ
6912	4450	3	one	one	CD
6912	4450	4	of	of	IN
6912	4450	5	the	the	DT
6912	4450	6	obligations	obligation	NNS
6912	4450	7	of	of	IN
6912	4450	8	a	a	DT
6912	4450	9	woman	woman	NN
6912	4450	10	who	who	WP
6912	4450	11	purchases	purchase	VBZ
6912	4450	12	and	and	CC
6912	4450	13	plans	plan	VBZ
6912	4450	14	the	the	DT
6912	4450	15	foods	food	NNS
6912	4450	16	for	for	IN
6912	4450	17	a	a	DT
6912	4450	18	family	family	NN
6912	4450	19	to	to	TO
6912	4450	20	be	be	VB
6912	4450	21	careful	careful	JJ
6912	4450	22	of	of	IN
6912	4450	23	expense	expense	NN
6912	4450	24	.	.	.
6912	4451	1	The	the	DT
6912	4451	2	following	follow	VBG
6912	4451	3	statement	statement	NN
6912	4451	4	concerning	concern	VBG
6912	4451	5	thrift	thrift	NN
6912	4451	6	is	be	VBZ
6912	4451	7	both	both	DT
6912	4451	8	forceful	forceful	JJ
6912	4451	9	and	and	CC
6912	4451	10	true	true	JJ
6912	4451	11	:	:	:
6912	4451	12	"	"	``
6912	4451	13	It	-PRON-	PRP
6912	4451	14	is	be	VBZ
6912	4451	15	not	not	RB
6912	4451	16	beneath	beneath	IN
6912	4451	17	the	the	DT
6912	4451	18	dignity	dignity	NN
6912	4451	19	of	of	IN
6912	4451	20	any	any	DT
6912	4451	21	family	family	NN
6912	4451	22	to	to	TO
6912	4451	23	avoid	avoid	VB
6912	4451	24	useless	useless	JJ
6912	4451	25	expenditure	expenditure	NN
6912	4451	26	no	no	RB
6912	4451	27	matter	matter	RB
6912	4451	28	how	how	WRB
6912	4451	29	generous	generous	JJ
6912	4451	30	its	-PRON-	PRP$
6912	4451	31	income	income	NN
6912	4451	32	,	,	,
6912	4451	33	and	and	CC
6912	4451	34	the	the	DT
6912	4451	35	intelligent	intelligent	JJ
6912	4451	36	housekeeper	housekeeper	NN
6912	4451	37	should	should	MD
6912	4451	38	take	take	VB
6912	4451	39	as	as	RB
6912	4451	40	much	much	JJ
6912	4451	41	pride	pride	NN
6912	4451	42	in	in	IN
6912	4451	43	setting	set	VBG
6912	4451	44	a	a	DT
6912	4451	45	good	good	JJ
6912	4451	46	table	table	NN
6912	4451	47	,	,	,
6912	4451	48	at	at	IN
6912	4451	49	a	a	DT
6912	4451	50	low	low	JJ
6912	4451	51	price	price	NN
6912	4451	52	,	,	,
6912	4451	53	as	as	IN
6912	4451	54	the	the	DT
6912	4451	55	manufacturer	manufacturer	NN
6912	4451	56	does	do	VBZ
6912	4451	57	in	in	IN
6912	4451	58	lessening	lessen	VBG
6912	4451	59	the	the	DT
6912	4451	60	cost	cost	NN
6912	4451	61	of	of	IN
6912	4451	62	production	production	NN
6912	4451	63	in	in	IN
6912	4451	64	his	-PRON-	PRP$
6912	4451	65	factory	factory	NN
6912	4451	66	.	.	.
6912	4451	67	"	"	''
6912	4452	1	[	[	-LRB-
6912	4452	2	Footnote	Footnote	NNP
6912	4452	3	56	56	CD
6912	4452	4	:	:	:
6912	4452	5	_	_	NNP
6912	4452	6	United	United	NNP
6912	4452	7	States	States	NNP
6912	4452	8	Department	Department	NNP
6912	4452	9	of	of	IN
6912	4452	10	Agriculture	Agriculture	NNP
6912	4452	11	_	_	NNP
6912	4452	12	,	,	,
6912	4452	13	Farmers	Farmers	NNP
6912	4452	14	'	'	POS
6912	4452	15	Bulletin	Bulletin	NNP
6912	4452	16	391	391	CD
6912	4452	17	,	,	,
6912	4452	18	"	"	``
6912	4452	19	Economical	Economical	NNP
6912	4452	20	Use	Use	NNP
6912	4452	21	of	of	IN
6912	4452	22	Meat	Meat	NNP
6912	4452	23	in	in	IN
6912	4452	24	the	the	DT
6912	4452	25	Home	home	NN
6912	4452	26	,	,	,
6912	4452	27	"	"	''
6912	4452	28	p.	p.	NN
6912	4453	1	43	43	CD
6912	4453	2	.	.	.
6912	4453	3	]	]	-RRB-
6912	4454	1	CALCULATION	CALCULATION	NNP
6912	4454	2	OF	of	IN
6912	4454	3	THE	the	DT
6912	4454	4	COST	COST	NNS
6912	4454	5	OF	of	IN
6912	4454	6	FOOD.--In	FOOD.--In	NNP
6912	4454	7	counting	count	VBG
6912	4454	8	the	the	DT
6912	4454	9	cost	cost	NN
6912	4454	10	of	of	IN
6912	4454	11	foods	food	NNS
6912	4454	12	,	,	,
6912	4454	13	it	-PRON-	PRP
6912	4454	14	is	be	VBZ
6912	4454	15	necessary	necessary	JJ
6912	4454	16	to	to	TO
6912	4454	17	know	know	VB
6912	4454	18	not	not	RB
6912	4454	19	only	only	RB
6912	4454	20	the	the	DT
6912	4454	21	price	price	NN
6912	4454	22	per	per	IN
6912	4454	23	pound	pound	NN
6912	4454	24	,	,	,
6912	4454	25	quart	quart	NN
6912	4454	26	,	,	,
6912	4454	27	dozen	dozen	NN
6912	4454	28	,	,	,
6912	4454	29	or	or	CC
6912	4454	30	package	package	NN
6912	4454	31	,	,	,
6912	4454	32	but	but	CC
6912	4454	33	the	the	DT
6912	4454	34	measurement	measurement	NN
6912	4454	35	in	in	IN
6912	4454	36	cupfuls	cupful	NNS
6912	4454	37	of	of	IN
6912	4454	38	the	the	DT
6912	4454	39	given	give	VBN
6912	4454	40	weight	weight	NN
6912	4454	41	.	.	.
6912	4455	1	Most	Most	JJS
6912	4455	2	of	of	IN
6912	4455	3	the	the	DT
6912	4455	4	data	datum	NNS
6912	4455	5	for	for	IN
6912	4455	6	the	the	DT
6912	4455	7	list	list	NN
6912	4455	8	given	give	VBN
6912	4455	9	below	below	RB
6912	4455	10	can	can	MD
6912	4455	11	be	be	VB
6912	4455	12	obtained	obtain	VBN
6912	4455	13	from	from	IN
6912	4455	14	labels	label	NNS
6912	4455	15	on	on	IN
6912	4455	16	the	the	DT
6912	4455	17	containers	container	NNS
6912	4455	18	and	and	CC
6912	4455	19	from	from	IN
6912	4455	20	the	the	DT
6912	4455	21	notes	note	NNS
6912	4455	22	on	on	IN
6912	4455	23	the	the	DT
6912	4455	24	weights	weight	NNS
6912	4455	25	and	and	CC
6912	4455	26	measures	measure	NNS
6912	4455	27	of	of	IN
6912	4455	28	various	various	JJ
6912	4455	29	foods	food	NNS
6912	4455	30	prepared	prepare	VBN
6912	4455	31	from	from	IN
6912	4455	32	the	the	DT
6912	4455	33	"	"	``
6912	4455	34	Questions	Questions	NNPS
6912	4455	35	"	"	''
6912	4455	36	of	of	IN
6912	4455	37	this	this	DT
6912	4455	38	text	text	NN
6912	4455	39	.	.	.
6912	4456	1	The	the	DT
6912	4456	2	dashes	dash	NNS
6912	4456	3	indicate	indicate	VBP
6912	4456	4	that	that	IN
6912	4456	5	data	datum	NNS
6912	4456	6	are	be	VBP
6912	4456	7	not	not	RB
6912	4456	8	required	require	VBN
6912	4456	9	.	.	.
6912	4457	1	The	the	DT
6912	4457	2	cost	cost	NN
6912	4457	3	should	should	MD
6912	4457	4	be	be	VB
6912	4457	5	calculated	calculate	VBN
6912	4457	6	to	to	IN
6912	4457	7	four	four	CD
6912	4457	8	decimal	decimal	JJ
6912	4457	9	places	place	NNS
6912	4457	10	.	.	.
6912	4458	1	FOODS	foods	JJ
6912	4458	2	COST	COST	NNS
6912	4458	3	MEASURE	measure	NN
6912	4458	4	COST	COST	NNS
6912	4458	5	PER	per	IN
6912	4458	6	COST	COST	NNS
6912	4458	7	PER	per	IN
6912	4458	8	COST	COST	NNS
6912	4458	9	PER	per	NN
6912	4458	10	PER	per	NN
6912	4458	11	IN	in	IN
6912	4458	12	CUPFUL	CUPFUL	NNP
6912	4458	13	TABLE-	TABLE-	NNS
6912	4458	14	TEA-	TEA-	NNP
6912	4458	15	POUND	POUND	NNP
6912	4458	16	,	,	,
6912	4458	17	CUPFULS	CUPFULS	NNP
6912	4458	18	SPOONFUL	SPOONFUL	NNP
6912	4458	19	SPOONFUL	SPOONFUL	NNP
6912	4458	20	QUART	QUART	NNP
6912	4458	21	,	,	,
6912	4458	22	OF	of	IN
6912	4458	23	ETC	ETC	NNP
6912	4458	24	.	.	.
6912	4459	1	POUND	pound	NN
6912	4459	2	,	,	,
6912	4459	3	QUART	QUART	NNP
6912	4459	4	,	,	,
6912	4459	5	ETC	ETC	NNP
6912	4459	6	.	.	.
6912	4460	1	Apricots	apricot	NNS
6912	4460	2	(	(	-LRB-
6912	4460	3	dried	dry	VBN
6912	4460	4	)	)	-RRB-
6912	4460	5	-----	-----	NFP
6912	4460	6	-----	-----	NFP
6912	4460	7	Baking	Baking	NNP
6912	4460	8	Powder	Powder	NNP
6912	4460	9	-----	-----	NFP
6912	4460	10	-----	-----	NFP
6912	4460	11	Beans	bean	NNS
6912	4460	12	,	,	,
6912	4460	13	dried	dry	VBN
6912	4460	14	-----	-----	NFP
6912	4460	15	-----	-----	NFP
6912	4460	16	Butter	Butter	NNP
6912	4460	17	Butter	Butter	NNP
6912	4460	18	Substitute	Substitute	NNP
6912	4460	19	Cheese	Cheese	NNP
6912	4460	20	-----	-----	NFP
6912	4460	21	-----	-----	NFP
6912	4460	22	Cocoa	cocoa	NN
6912	4460	23	-----	-----	NFP
6912	4460	24	-----	-----	NFP
6912	4460	25	Coffee	coffee	NN
6912	4460	26	Heaping	heaping	NN
6912	4460	27	-----	-----	NFP
6912	4460	28	Table-	Table-	NNP
6912	4460	29	spoonful	spoonful	JJ
6912	4460	30	Corn	corn	NN
6912	4460	31	-	-	HYPH
6912	4460	32	meal	meal	NN
6912	4460	33	-----	-----	NFP
6912	4460	34	-----	-----	NFP
6912	4460	35	Corn	corn	NN
6912	4460	36	-	-	HYPH
6912	4460	37	starch	starch	NN
6912	4460	38	-----	-----	:
6912	4460	39	Cream	Cream	NNP
6912	4460	40	of	of	IN
6912	4460	41	Wheat	Wheat	NNP
6912	4460	42	-----	-----	NFP
6912	4460	43	-----	-----	NFP
6912	4460	44	Cream	cream	NN
6912	4460	45	-----	-----	NFP
6912	4460	46	Currants	currant	NNS
6912	4460	47	-----	-----	NFP
6912	4460	48	-----	-----	NFP
6912	4460	49	(	(	-LRB-
6912	4460	50	dried	dry	VBN
6912	4460	51	)	)	-RRB-
6912	4460	52	Eggs	egg	NNS
6912	4460	53	(	(	-LRB-
6912	4460	54	see	see	VB
6912	4460	55	-----	-----	NFP
6912	4460	56	One	one	CD
6912	4460	57	-----	-----	NN
6912	4460	58	Experiment	experiment	NN
6912	4460	59	41	41	CD
6912	4460	60	Flour	flour	NN
6912	4460	61	,	,	,
6912	4460	62	white	white	JJ
6912	4460	63	-----	-----	NFP
6912	4460	64	Flour	flour	NN
6912	4460	65	,	,	,
6912	4460	66	whole	whole	JJ
6912	4460	67	wheat	wheat	NN
6912	4460	68	-----	-----	NFP
6912	4460	69	-----	-----	NFP
6912	4460	70	Flour	flour	NN
6912	4460	71	,	,	,
6912	4460	72	graham	graham	NNP
6912	4460	73	-----	-----	NFP
6912	4460	74	-----	-----	NFP
6912	4460	75	Gelatine	Gelatine	NNP
6912	4460	76	-----	-----	NNP
6912	4460	77	Lard	Lard	NNP
6912	4460	78	-----	-----	.
6912	4460	79	Macaroni	Macaroni	NNP
6912	4460	80	-----	-----	NFP
6912	4460	81	-----	-----	NFP
6912	4460	82	Meat	meat	NN
6912	4460	83	,	,	,
6912	4460	84	chopped	chop	VBN
6912	4460	85	-----	-----	NFP
6912	4460	86	-----	-----	NFP
6912	4460	87	Milk	milk	NN
6912	4460	88	-----	-----	NFP
6912	4460	89	-----	-----	NFP
6912	4460	90	Potatoes	potato	NNS
6912	4460	91	-----	-----	NFP
6912	4460	92	One	one	CD
6912	4460	93	-----	-----	NFP
6912	4460	94	-----	-----	NFP
6912	4460	95	potato	potato	NN
6912	4460	96	Prunes	prune	NNS
6912	4460	97	(	(	-LRB-
6912	4460	98	dried	dry	VBN
6912	4460	99	)	)	-RRB-
6912	4460	100	-----	-----	NFP
6912	4460	101	-----	-----	NFP
6912	4460	102	Raisins	raisin	NNS
6912	4460	103	(	(	-LRB-
6912	4460	104	dried	dry	VBN
6912	4460	105	)	)	-RRB-
6912	4460	106	-----	-----	NFP
6912	4460	107	-----	-----	NFP
6912	4460	108	Rice	rice	NN
6912	4460	109	-----	-----	NFP
6912	4460	110	-----	-----	NFP
6912	4460	111	Rolled	roll	VBN
6912	4460	112	Oats	Oats	NNP
6912	4460	113	-----	-----	NFP
6912	4460	114	-----	-----	NFP
6912	4460	115	Salt	salt	NN
6912	4460	116	-----	-----	CD
6912	4460	117	Split	Split	NNP
6912	4460	118	Peas	Peas	NNP
6912	4460	119	-----	-----	NFP
6912	4460	120	-----	-----	NFP
6912	4460	121	Sugar	Sugar	NNP
6912	4460	122	,	,	,
6912	4460	123	brown	brown	JJ
6912	4460	124	-----	-----	NFP
6912	4460	125	-----	-----	NFP
6912	4460	126	Sugar	Sugar	NNP
6912	4460	127	,	,	,
6912	4460	128	granulated	granulate	VBN
6912	4460	129	-----	-----	NFP
6912	4460	130	-----	-----	NFP
6912	4460	131	Sugar	Sugar	NNP
6912	4460	132	,	,	,
6912	4460	133	loaf	loaf	VBZ
6912	4460	134	One	one	CD
6912	4460	135	-----	-----	NFP
6912	4460	136	-----	-----	NFP
6912	4460	137	lump	lump	NN
6912	4460	138	Sugar	Sugar	NNP
6912	4460	139	,	,	,
6912	4460	140	powdered	powder	VBN
6912	4460	141	-----	-----	NFP
6912	4460	142	-----	-----	NFP
6912	4460	143	Tapioca	tapioca	UH
6912	4460	144	-----	-----	NFP
6912	4460	145	-----	-----	NFP
6912	4460	146	Tea	tea	NN
6912	4460	147	-----	-----	FW
6912	4460	148	Vanilla	vanilla	NN
6912	4460	149	-----	-----	NFP
6912	4460	150	-----	-----	NFP
6912	4460	151	-----	-----	NFP
6912	4460	152	Vegetable	vegetable	NN
6912	4460	153	Oil	oil	NN
6912	4460	154	-----	-----	NFP
6912	4460	155	Wheatena	Wheatena	NNP
6912	4460	156	-----	-----	NFP
6912	4460	157	-----	-----	NFP
6912	4460	158	LESSON	LESSON	NNP
6912	4460	159	LXXVI	LXXVI	NNS
6912	4460	160	COOKING	cooking	NN
6912	4460	161	AND	and	CC
6912	4460	162	SERVING	serve	VBG
6912	4460	163	A	a	DT
6912	4460	164	BREAKFAST	breakfast	NN
6912	4460	165	Cook	Cook	NNP
6912	4460	166	and	and	CC
6912	4460	167	serve	serve	VB
6912	4460	168	a	a	DT
6912	4460	169	breakfast	breakfast	NN
6912	4460	170	.	.	.
6912	4461	1	The	the	DT
6912	4461	2	following	following	JJ
6912	4461	3	menu	menu	NN
6912	4461	4	is	be	VBZ
6912	4461	5	suggested	suggest	VBN
6912	4461	6	:	:	:
6912	4461	7	Oranges	orange	NNS
6912	4461	8	or	or	CC
6912	4461	9	Baked	Baked	NNP
6912	4461	10	Apples	Apples	NNPS
6912	4461	11	Goldenrod	Goldenrod	NNP
6912	4461	12	Eggs	Eggs	NNP
6912	4461	13	Baked	Baked	NNP
6912	4461	14	Mush	Mush	NNP
6912	4461	15	with	with	IN
6912	4461	16	Honey	Honey	NNP
6912	4461	17	or	or	CC
6912	4461	18	Marmalade	Marmalade	NNP
6912	4461	19	Cocoa	Cocoa	NNP
6912	4461	20	Follow	Follow	NNP
6912	4461	21	the	the	DT
6912	4461	22	English	English	NNP
6912	4461	23	or	or	CC
6912	4461	24	family	family	NN
6912	4461	25	style	style	NN
6912	4461	26	of	of	IN
6912	4461	27	serving	serve	VBG
6912	4461	28	.	.	.
6912	4462	1	Serve	serve	VB
6912	4462	2	the	the	DT
6912	4462	3	breakfast	breakfast	NN
6912	4462	4	with	with	IN
6912	4462	5	or	or	CC
6912	4462	6	without	without	IN
6912	4462	7	a	a	DT
6912	4462	8	maid	maid	NN
6912	4462	9	.	.	.
6912	4463	1	Calculate	calculate	VB
6912	4463	2	the	the	DT
6912	4463	3	cost	cost	NN
6912	4463	4	of	of	IN
6912	4463	5	the	the	DT
6912	4463	6	meal	meal	NN
6912	4463	7	.	.	.
6912	4464	1	In	in	IN
6912	4464	2	determining	determine	VBG
6912	4464	3	the	the	DT
6912	4464	4	cost	cost	NN
6912	4464	5	,	,	,
6912	4464	6	use	use	VB
6912	4464	7	the	the	DT
6912	4464	8	data	datum	NNS
6912	4464	9	from	from	IN
6912	4464	10	the	the	DT
6912	4464	11	previous	previous	JJ
6912	4464	12	lesson	lesson	NN
6912	4464	13	for	for	IN
6912	4464	14	the	the	DT
6912	4464	15	staple	staple	JJ
6912	4464	16	materials	material	NNS
6912	4464	17	.	.	.
6912	4465	1	The	the	DT
6912	4465	2	cost	cost	NN
6912	4465	3	of	of	IN
6912	4465	4	fresh	fresh	JJ
6912	4465	5	foods	food	NNS
6912	4465	6	such	such	JJ
6912	4465	7	as	as	IN
6912	4465	8	oranges	orange	NNS
6912	4465	9	or	or	CC
6912	4465	10	apples	apple	NNS
6912	4465	11	may	may	MD
6912	4465	12	be	be	VB
6912	4465	13	secured	secure	VBN
6912	4465	14	from	from	IN
6912	4465	15	the	the	DT
6912	4465	16	one	one	NN
6912	4465	17	who	who	WP
6912	4465	18	did	do	VBD
6912	4465	19	the	the	DT
6912	4465	20	marketing	marketing	NN
6912	4465	21	or	or	CC
6912	4465	22	from	from	IN
6912	4465	23	the	the	DT
6912	4465	24	grocer	grocer	NN
6912	4465	25	's	's	POS
6912	4465	26	statement	statement	NN
6912	4465	27	.	.	.
6912	4466	1	LESSON	LESSON	NNP
6912	4466	2	LXXVII	LXXVII	NNP
6912	4466	3	REVIEW	review	NN
6912	4466	4	:	:	:
6912	4466	5	MEAL	MEAL	NNP
6912	4466	6	COOKING	COOKING	NNP
6912	4466	7	MENU	menu	NN
6912	4466	8	Cereal	Cereal	NNP
6912	4466	9	with	with	IN
6912	4466	10	Fruit	Fruit	NNP
6912	4466	11	Poached	Poached	NNP
6912	4466	12	Egg	Egg	NNP
6912	4466	13	on	on	IN
6912	4466	14	Toast	Toast	NNP
6912	4466	15	See	See	NNP
6912	4466	16	Lesson	Lesson	NNP
6912	4466	17	XIV	XIV	NNP
6912	4466	18	for	for	IN
6912	4466	19	suggestions	suggestion	NNS
6912	4466	20	regarding	regard	VBG
6912	4466	21	the	the	DT
6912	4466	22	preparation	preparation	NN
6912	4466	23	of	of	IN
6912	4466	24	the	the	DT
6912	4466	25	Lesson	Lesson	NNP
6912	4466	26	.	.	.
6912	4467	1	LESSON	LESSON	NNP
6912	4467	2	LXXVIII	LXXVIII	NNP
6912	4467	3	HOME	home	NN
6912	4467	4	PROJECTS	project	NNS
6912	4467	5	[	[	-LRB-
6912	4467	6	Footnote	Footnote	NNP
6912	4467	7	57	57	CD
6912	4467	8	:	:	:
6912	4467	9	See	see	VB
6912	4467	10	Lesson	Lesson	NNP
6912	4467	11	IX	IX	NNP
6912	4467	12	]	]	-RRB-
6912	4467	13	SUGGESTIONS	SUGGESTIONS	NNP
6912	4467	14	FOR	for	IN
6912	4467	15	HOME	HOME	NNP
6912	4467	16	WORK.--Set	WORK.--Set	.
6912	4467	17	the	the	DT
6912	4467	18	table	table	NN
6912	4467	19	for	for	IN
6912	4467	20	the	the	DT
6912	4467	21	evening	evening	NN
6912	4467	22	meal	meal	NN
6912	4467	23	each	each	DT
6912	4467	24	day	day	NN
6912	4467	25	.	.	.
6912	4468	1	Cook	cook	VB
6912	4468	2	at	at	RB
6912	4468	3	least	least	RBS
6912	4468	4	one	one	CD
6912	4468	5	tough	tough	JJ
6912	4468	6	cut	cut	NN
6912	4468	7	of	of	IN
6912	4468	8	meat	meat	NN
6912	4468	9	each	each	DT
6912	4468	10	week	week	NN
6912	4468	11	.	.	.
6912	4469	1	Suggested	suggest	VBN
6912	4469	2	Aims	aim	NNS
6912	4469	3	:	:	:
6912	4469	4	(	(	-LRB-
6912	4469	5	1	1	LS
6912	4469	6	)	)	-RRB-
6912	4469	7	To	to	TO
6912	4469	8	lay	lay	VB
6912	4469	9	the	the	DT
6912	4469	10	cloth	cloth	NN
6912	4469	11	smooth	smooth	JJ
6912	4469	12	and	and	CC
6912	4469	13	straight	straight	JJ
6912	4469	14	.	.	.
6912	4470	1	(	(	-LRB-
6912	4470	2	2	2	LS
6912	4470	3	)	)	-RRB-
6912	4470	4	To	to	TO
6912	4470	5	place	place	VB
6912	4470	6	the	the	DT
6912	4470	7	dishes	dish	NNS
6912	4470	8	in	in	IN
6912	4470	9	a	a	DT
6912	4470	10	neat	neat	JJ
6912	4470	11	and	and	CC
6912	4470	12	orderly	orderly	JJ
6912	4470	13	way	way	NN
6912	4470	14	on	on	IN
6912	4470	15	the	the	DT
6912	4470	16	table	table	NN
6912	4470	17	.	.	.
6912	4471	1	(	(	-LRB-
6912	4471	2	3	3	LS
6912	4471	3	)	)	-RRB-
6912	4471	4	To	to	TO
6912	4471	5	make	make	VB
6912	4471	6	as	as	RB
6912	4471	7	few	few	JJ
6912	4471	8	trips	trip	NNS
6912	4471	9	as	as	IN
6912	4471	10	possible	possible	JJ
6912	4471	11	from	from	IN
6912	4471	12	the	the	DT
6912	4471	13	cupboard	cupboard	NN
6912	4471	14	to	to	IN
6912	4471	15	the	the	DT
6912	4471	16	dining	dining	NN
6912	4471	17	table	table	NN
6912	4471	18	.	.	.
6912	4472	1	(	(	-LRB-
6912	4472	2	4	4	LS
6912	4472	3	)	)	-RRB-
6912	4472	4	To	to	TO
6912	4472	5	plan	plan	VB
6912	4472	6	the	the	DT
6912	4472	7	entire	entire	JJ
6912	4472	8	number	number	NN
6912	4472	9	of	of	IN
6912	4472	10	dishes	dish	NNS
6912	4472	11	,	,	,
6912	4472	12	knives	knife	NNS
6912	4472	13	,	,	,
6912	4472	14	forks	fork	NNS
6912	4472	15	,	,	,
6912	4472	16	spoons	spoon	NNS
6912	4472	17	,	,	,
6912	4472	18	and	and	CC
6912	4472	19	other	other	JJ
6912	4472	20	things	thing	NNS
6912	4472	21	needed	need	VBN
6912	4472	22	during	during	IN
6912	4472	23	the	the	DT
6912	4472	24	meal	meal	NN
6912	4472	25	,	,	,
6912	4472	26	and	and	CC
6912	4472	27	then	then	RB
6912	4472	28	place	place	VB
6912	4472	29	these	these	DT
6912	4472	30	on	on	IN
6912	4472	31	the	the	DT
6912	4472	32	dining	dining	NN
6912	4472	33	table	table	NN
6912	4472	34	or	or	CC
6912	4472	35	other	other	JJ
6912	4472	36	suitable	suitable	JJ
6912	4472	37	place	place	NN
6912	4472	38	where	where	WRB
6912	4472	39	they	-PRON-	PRP
6912	4472	40	may	may	MD
6912	4472	41	be	be	VB
6912	4472	42	conveniently	conveniently	RB
6912	4472	43	obtained	obtain	VBN
6912	4472	44	when	when	WRB
6912	4472	45	the	the	DT
6912	4472	46	meal	meal	NN
6912	4472	47	is	be	VBZ
6912	4472	48	being	be	VBG
6912	4472	49	served	serve	VBN
6912	4472	50	.	.	.
6912	4473	1	(	(	-LRB-
6912	4473	2	5	5	LS
6912	4473	3	)	)	-RRB-
6912	4473	4	To	to	TO
6912	4473	5	prepare	prepare	VB
6912	4473	6	the	the	DT
6912	4473	7	tough	tough	JJ
6912	4473	8	meat	meat	NN
6912	4473	9	so	so	IN
6912	4473	10	that	that	IN
6912	4473	11	it	-PRON-	PRP
6912	4473	12	is	be	VBZ
6912	4473	13	tender	tender	JJ
6912	4473	14	,	,	,
6912	4473	15	moist	moist	JJ
6912	4473	16	,	,	,
6912	4473	17	and	and	CC
6912	4473	18	tasty	tasty	JJ
6912	4473	19	.	.	.
6912	4474	1	(	(	-LRB-
6912	4474	2	6	6	LS
6912	4474	3	)	)	-RRB-
6912	4474	4	To	to	TO
6912	4474	5	determine	determine	VB
6912	4474	6	the	the	DT
6912	4474	7	cost	cost	NN
6912	4474	8	of	of	IN
6912	4474	9	meat	meat	NN
6912	4474	10	.	.	.
6912	4475	1	DIVISION	DIVISION	NNP
6912	4475	2	SEVEN	seven	VBP
6912	4475	3	HEALTH	health	NN
6912	4475	4	AND	and	CC
6912	4475	5	GROWTH	growth	NN
6912	4475	6	-	-	HYPH
6912	4475	7	PROMOTING	PROMOTING	NNP
6912	4475	8	FOODS,--RICH	FOODS,--RICH	NNP
6912	4475	9	IN	in	IN
6912	4475	10	VITAMINES	vitamines	NN
6912	4475	11	LESSON	LESSON	NNP
6912	4475	12	LXXIX	LXXIX	NNP
6912	4475	13	VITAMINES	vitamines	NN
6912	4475	14	--	--	:
6912	4475	15	VEGETABLES	vegetables	NN
6912	4475	16	OF	of	IN
6912	4475	17	DELICATE	delicate	JJ
6912	4475	18	FLAVOR	flavor	NN
6912	4475	19	VITAMINES.--In	vitamines.--in	NN
6912	4475	20	determining	determine	VBG
6912	4475	21	the	the	DT
6912	4475	22	proper	proper	JJ
6912	4475	23	diet	diet	NN
6912	4475	24	for	for	IN
6912	4475	25	perfect	perfect	JJ
6912	4475	26	nourishment	nourishment	NN
6912	4475	27	,	,	,
6912	4475	28	scientists	scientist	NNS
6912	4475	29	long	long	RB
6912	4475	30	since	since	IN
6912	4475	31	came	come	VBD
6912	4475	32	to	to	IN
6912	4475	33	the	the	DT
6912	4475	34	conclusion	conclusion	NN
6912	4475	35	that	that	IN
6912	4475	36	the	the	DT
6912	4475	37	body	body	NN
6912	4475	38	needed	need	VBD
6912	4475	39	a	a	DT
6912	4475	40	certain	certain	JJ
6912	4475	41	quantity	quantity	NN
6912	4475	42	of	of	IN
6912	4475	43	carbohydrates	carbohydrate	NNS
6912	4475	44	,	,	,
6912	4475	45	fats	fat	NNS
6912	4475	46	,	,	,
6912	4475	47	protein	protein	NN
6912	4475	48	,	,	,
6912	4475	49	ash	ash	NN
6912	4475	50	,	,	,
6912	4475	51	and	and	CC
6912	4475	52	water	water	NN
6912	4475	53	.	.	.
6912	4476	1	They	-PRON-	PRP
6912	4476	2	were	be	VBD
6912	4476	3	all	all	RB
6912	4476	4	agreed	agree	VBN
6912	4476	5	that	that	IN
6912	4476	6	all	all	PDT
6912	4476	7	these	these	DT
6912	4476	8	foodstuffs	foodstuff	NNS
6912	4476	9	needed	need	VBN
6912	4476	10	to	to	TO
6912	4476	11	be	be	VB
6912	4476	12	represented	represent	VBN
6912	4476	13	in	in	IN
6912	4476	14	the	the	DT
6912	4476	15	foods	food	NNS
6912	4476	16	making	make	VBG
6912	4476	17	up	up	RP
6912	4476	18	a	a	DT
6912	4476	19	day	day	NN
6912	4476	20	's	's	POS
6912	4476	21	diet	diet	NN
6912	4476	22	.	.	.
6912	4477	1	Scientists	scientist	NNS
6912	4477	2	also	also	RB
6912	4477	3	found	find	VBD
6912	4477	4	that	that	IN
6912	4477	5	these	these	DT
6912	4477	6	foodstuffs	foodstuff	NNS
6912	4477	7	must	must	MD
6912	4477	8	exist	exist	VB
6912	4477	9	in	in	IN
6912	4477	10	a	a	DT
6912	4477	11	certain	certain	JJ
6912	4477	12	proportion	proportion	NN
6912	4477	13	in	in	IN
6912	4477	14	a	a	DT
6912	4477	15	day	day	NN
6912	4477	16	's	's	POS
6912	4477	17	food,--that	food,--that	NN
6912	4477	18	there	there	EX
6912	4477	19	should	should	MD
6912	4477	20	be	be	VB
6912	4477	21	enough	enough	JJ
6912	4477	22	of	of	IN
6912	4477	23	each	each	DT
6912	4477	24	of	of	IN
6912	4477	25	the	the	DT
6912	4477	26	foodstuffs	foodstuff	NNS
6912	4477	27	to	to	TO
6912	4477	28	meet	meet	VB
6912	4477	29	the	the	DT
6912	4477	30	needs	need	NNS
6912	4477	31	of	of	IN
6912	4477	32	the	the	DT
6912	4477	33	body	body	NN
6912	4477	34	.	.	.
6912	4478	1	A	a	DT
6912	4478	2	diet	diet	NN
6912	4478	3	made	make	VBN
6912	4478	4	up	up	RP
6912	4478	5	of	of	IN
6912	4478	6	foods	food	NNS
6912	4478	7	in	in	IN
6912	4478	8	which	which	WDT
6912	4478	9	all	all	PDT
6912	4478	10	the	the	DT
6912	4478	11	foodstuffs	foodstuff	NNS
6912	4478	12	were	be	VBD
6912	4478	13	represented	represent	VBN
6912	4478	14	in	in	IN
6912	4478	15	the	the	DT
6912	4478	16	proper	proper	JJ
6912	4478	17	proportion	proportion	NN
6912	4478	18	was	be	VBD
6912	4478	19	termed	term	VBN
6912	4478	20	a	a	DT
6912	4478	21	_	_	NNP
6912	4478	22	balanced	balanced	JJ
6912	4478	23	ration	ration	NN
6912	4478	24	_	_	NNP
6912	4478	25	.	.	.
6912	4479	1	Investigations	investigation	NNS
6912	4479	2	of	of	IN
6912	4479	3	recent	recent	JJ
6912	4479	4	years	year	NNS
6912	4479	5	,	,	,
6912	4479	6	however	however	RB
6912	4479	7	,	,	,
6912	4479	8	show	show	VBP
6912	4479	9	that	that	IN
6912	4479	10	these	these	DT
6912	4479	11	foodstuffs	foodstuff	NNS
6912	4479	12	alone	alone	RB
6912	4479	13	do	do	VBP
6912	4479	14	not	not	RB
6912	4479	15	afford	afford	VB
6912	4479	16	perfect	perfect	JJ
6912	4479	17	nourishment	nourishment	NN
6912	4479	18	.	.	.
6912	4480	1	Much	much	JJ
6912	4480	2	valuable	valuable	JJ
6912	4480	3	scientific	scientific	JJ
6912	4480	4	work	work	NN
6912	4480	5	is	be	VBZ
6912	4480	6	being	be	VBG
6912	4480	7	done	do	VBN
6912	4480	8	on	on	IN
6912	4480	9	the	the	DT
6912	4480	10	question	question	NN
6912	4480	11	of	of	IN
6912	4480	12	adequate	adequate	JJ
6912	4480	13	diet	diet	NN
6912	4480	14	.	.	.
6912	4481	1	It	-PRON-	PRP
6912	4481	2	is	be	VBZ
6912	4481	3	found	find	VBN
6912	4481	4	that	that	IN
6912	4481	5	_	_	NNP
6912	4481	6	certain	certain	JJ
6912	4481	7	substances	substance	NNS
6912	4481	8	_	_	NNP
6912	4481	9	contained	contain	VBD
6912	4481	10	in	in	IN
6912	4481	11	foods	food	NNS
6912	4481	12	in	in	IN
6912	4481	13	small	small	JJ
6912	4481	14	amounts	amount	NNS
6912	4481	15	are	be	VBP
6912	4481	16	absolutely	absolutely	RB
6912	4481	17	essential	essential	JJ
6912	4481	18	in	in	IN
6912	4481	19	diet	diet	NNP
6912	4481	20	.	.	.
6912	4482	1	When	when	WRB
6912	4482	2	animals	animal	NNS
6912	4482	3	are	be	VBP
6912	4482	4	fed	fed	NNP
6912	4482	5	foods	food	NNS
6912	4482	6	containing	contain	VBG
6912	4482	7	only	only	RB
6912	4482	8	the	the	DT
6912	4482	9	foodstuffs	foodstuff	NNS
6912	4482	10	mentioned	mention	VBN
6912	4482	11	above	above	RB
6912	4482	12	and	and	CC
6912	4482	13	none	none	NN
6912	4482	14	of	of	IN
6912	4482	15	these	these	DT
6912	4482	16	other	other	JJ
6912	4482	17	substances	substance	NNS
6912	4482	18	,	,	,
6912	4482	19	they	-PRON-	PRP
6912	4482	20	cease	cease	VBP
6912	4482	21	growing	grow	VBG
6912	4482	22	,	,	,
6912	4482	23	become	become	VB
6912	4482	24	diseased	diseased	JJ
6912	4482	25	,	,	,
6912	4482	26	and	and	CC
6912	4482	27	eventually	eventually	RB
6912	4482	28	die	die	VB
6912	4482	29	.	.	.
6912	4483	1	These	these	DT
6912	4483	2	materials	material	NNS
6912	4483	3	so	so	RB
6912	4483	4	necessary	necessary	JJ
6912	4483	5	to	to	IN
6912	4483	6	the	the	DT
6912	4483	7	growth	growth	NN
6912	4483	8	and	and	CC
6912	4483	9	maintenance	maintenance	NN
6912	4483	10	of	of	IN
6912	4483	11	animal	animal	NN
6912	4483	12	life	life	NN
6912	4483	13	are	be	VBP
6912	4483	14	termed	term	VBN
6912	4483	15	_	_	NNP
6912	4483	16	Vitamines	Vitamines	NNP
6912	4483	17	_	_	NNP
6912	4483	18	by	by	IN
6912	4483	19	some	some	DT
6912	4483	20	authorities	authority	NNS
6912	4483	21	.	.	.
6912	4484	1	There	there	EX
6912	4484	2	are	be	VBP
6912	4484	3	three	three	CD
6912	4484	4	classes	class	NNS
6912	4484	5	of	of	IN
6912	4484	6	Vitamines	Vitamines	NNP
6912	4484	7	,	,	,
6912	4484	8	called	call	VBD
6912	4484	9	_	_	NNP
6912	4484	10	Fat	Fat	NNP
6912	4484	11	-	-	HYPH
6912	4484	12	soluble	soluble	JJ
6912	4484	13	A	A	NNP
6912	4484	14	_	_	NNP
6912	4484	15	,	,	,
6912	4484	16	_	_	NNP
6912	4484	17	Water	Water	NNP
6912	4484	18	-	-	HYPH
6912	4484	19	soluble	soluble	JJ
6912	4484	20	B	B	NNP
6912	4484	21	_	_	NNP
6912	4484	22	,	,	,
6912	4484	23	and	and	CC
6912	4484	24	_	_	NNP
6912	4484	25	Water	Water	NNP
6912	4484	26	-	-	HYPH
6912	4484	27	soluble	soluble	JJ
6912	4484	28	C	C	NNP
6912	4484	29	_	_	NNP
6912	4484	30	.	.	.
6912	4485	1	It	-PRON-	PRP
6912	4485	2	is	be	VBZ
6912	4485	3	now	now	RB
6912	4485	4	believed	believe	VBN
6912	4485	5	that	that	IN
6912	4485	6	there	there	EX
6912	4485	7	is	be	VBZ
6912	4485	8	at	at	RB
6912	4485	9	least	least	RBS
6912	4485	10	one	one	CD
6912	4485	11	more	more	JJR
6912	4485	12	vitamine	vitamine	NN
6912	4485	13	.	.	.
6912	4486	1	Although	although	IN
6912	4486	2	vitamines	vitamine	NNS
6912	4486	3	exist	exist	VBP
6912	4486	4	in	in	IN
6912	4486	5	foods	food	NNS
6912	4486	6	only	only	RB
6912	4486	7	in	in	IN
6912	4486	8	minute	minute	JJ
6912	4486	9	quantities	quantity	NNS
6912	4486	10	it	-PRON-	PRP
6912	4486	11	is	be	VBZ
6912	4486	12	necessary	necessary	JJ
6912	4486	13	to	to	TO
6912	4486	14	use	use	VB
6912	4486	15	foods	food	NNS
6912	4486	16	containing	contain	VBG
6912	4486	17	all	all	PDT
6912	4486	18	the	the	DT
6912	4486	19	kinds	kind	NNS
6912	4486	20	of	of	IN
6912	4486	21	vitamines	vitamine	NNS
6912	4486	22	to	to	TO
6912	4486	23	promote	promote	VB
6912	4486	24	growth	growth	NN
6912	4486	25	and	and	CC
6912	4486	26	to	to	TO
6912	4486	27	keep	keep	VB
6912	4486	28	in	in	IN
6912	4486	29	health	health	NN
6912	4486	30	.	.	.
6912	4487	1	Fat	fat	JJ
6912	4487	2	-	-	HYPH
6912	4487	3	soluble	soluble	JJ
6912	4487	4	A	a	NN
6912	4487	5	,	,	,
6912	4487	6	especially	especially	RB
6912	4487	7	with	with	IN
6912	4487	8	certain	certain	JJ
6912	4487	9	minerals	mineral	NNS
6912	4487	10	,	,	,
6912	4487	11	is	be	VBZ
6912	4487	12	thought	think	VBN
6912	4487	13	to	to	TO
6912	4487	14	prevent	prevent	VB
6912	4487	15	rickets	ricket	NNS
6912	4487	16	and	and	CC
6912	4487	17	a	a	DT
6912	4487	18	disease	disease	NN
6912	4487	19	of	of	IN
6912	4487	20	the	the	DT
6912	4487	21	eye	eye	NN
6912	4487	22	called	call	VBN
6912	4487	23	xerophthalmia	xerophthalmia	NN
6912	4487	24	.	.	.
6912	4488	1	During	during	IN
6912	4488	2	the	the	DT
6912	4488	3	war	war	NN
6912	4488	4	,	,	,
6912	4488	5	because	because	IN
6912	4488	6	of	of	IN
6912	4488	7	inadequate	inadequate	JJ
6912	4488	8	diet	diet	NN
6912	4488	9	,	,	,
6912	4488	10	many	many	JJ
6912	4488	11	cases	case	NNS
6912	4488	12	of	of	IN
6912	4488	13	these	these	DT
6912	4488	14	diseases	disease	NNS
6912	4488	15	developed	develop	VBN
6912	4488	16	in	in	IN
6912	4488	17	Europe	Europe	NNP
6912	4488	18	.	.	.
6912	4489	1	Water	water	NN
6912	4489	2	-	-	HYPH
6912	4489	3	soluble	soluble	JJ
6912	4489	4	B	b	NN
6912	4489	5	is	be	VBZ
6912	4489	6	called	call	VBN
6912	4489	7	the	the	DT
6912	4489	8	_	_	NNP
6912	4489	9	anti	anti	JJ
6912	4489	10	-	-	JJ
6912	4489	11	neuritic	neuritic	JJ
6912	4489	12	vitamine	vitamine	NN
6912	4489	13	_	_	NNP
6912	4489	14	because	because	IN
6912	4489	15	it	-PRON-	PRP
6912	4489	16	is	be	VBZ
6912	4489	17	necessary	necessary	JJ
6912	4489	18	to	to	TO
6912	4489	19	prevent	prevent	VB
6912	4489	20	a	a	DT
6912	4489	21	disease	disease	NN
6912	4489	22	called	call	VBN
6912	4489	23	polyneuritis	polyneuritis	NN
6912	4489	24	or	or	CC
6912	4489	25	beri	beri	NNP
6912	4489	26	-	-	HYPH
6912	4489	27	beri	beri	NNP
6912	4489	28	(	(	-LRB-
6912	4489	29	see	see	VB
6912	4489	30	_	_	NNP
6912	4489	31	Polished	Polished	NNP
6912	4489	32	and	and	CC
6912	4489	33	Unpolished	Unpolished	NNP
6912	4489	34	Rice	Rice	NNP
6912	4489	35	_	_	NNP
6912	4489	36	)	)	-RRB-
6912	4489	37	.	.	.
6912	4490	1	Water	water	NN
6912	4490	2	-	-	HYPH
6912	4490	3	soluble	soluble	JJ
6912	4490	4	C	C	NNP
6912	4490	5	is	be	VBZ
6912	4490	6	called	call	VBN
6912	4490	7	the	the	DT
6912	4490	8	_	_	NNP
6912	4490	9	anti	anti	JJ
6912	4490	10	-	-	JJ
6912	4490	11	scorbutic	scorbutic	JJ
6912	4490	12	vitamine	vitamine	NN
6912	4490	13	_	_	NNP
6912	4490	14	because	because	IN
6912	4490	15	it	-PRON-	PRP
6912	4490	16	is	be	VBZ
6912	4490	17	necessary	necessary	JJ
6912	4490	18	to	to	TO
6912	4490	19	prevent	prevent	VB
6912	4490	20	a	a	DT
6912	4490	21	disease	disease	NN
6912	4490	22	called	call	VBN
6912	4490	23	scurvy	scurvy	NN
6912	4490	24	.	.	.
6912	4491	1	FOODS	FOODS	NNP
6912	4491	2	CONTAINING	contain	VBG
6912	4491	3	FAT	FAT	NNP
6912	4491	4	-	-	HYPH
6912	4491	5	SOLUBLE	SOLUBLE	NNP
6912	4491	6	A	A	NNP
6912	4491	7	are	be	VBP
6912	4491	8	_	_	NNP
6912	4491	9	milk	milk	NN
6912	4491	10	_	_	NNP
6912	4491	11	,	,	,
6912	4491	12	_	_	NNP
6912	4491	13	eggs	egg	NNS
6912	4491	14	_	_	NNP
6912	4491	15	,	,	,
6912	4491	16	and	and	CC
6912	4491	17	_	_	NNP
6912	4491	18	leafy	leafy	NNP
6912	4491	19	vegetables	vegetable	NNS
6912	4491	20	_	_	NNP
6912	4491	21	.	.	.
6912	4492	1	Leafy	Leafy	NNP
6912	4492	2	vegetables	vegetable	NNS
6912	4492	3	include	include	VBP
6912	4492	4	:	:	:
6912	4492	5	spinach	spinach	NN
6912	4492	6	,	,	,
6912	4492	7	lettuce	lettuce	NN
6912	4492	8	,	,	,
6912	4492	9	celery	celery	NN
6912	4492	10	tops	top	NNS
6912	4492	11	,	,	,
6912	4492	12	beet	beet	NN
6912	4492	13	tops	top	NNS
6912	4492	14	,	,	,
6912	4492	15	Swiss	swiss	JJ
6912	4492	16	chard	chard	NN
6912	4492	17	,	,	,
6912	4492	18	collards	collard	NNS
6912	4492	19	,	,	,
6912	4492	20	cabbage	cabbage	NN
6912	4492	21	,	,	,
6912	4492	22	Brussels	Brussels	NNP
6912	4492	23	sprouts	sprout	NNS
6912	4492	24	,	,	,
6912	4492	25	and	and	CC
6912	4492	26	onions	onion	NNS
6912	4492	27	.	.	.
6912	4493	1	Milk	milk	NN
6912	4493	2	products	product	NNS
6912	4493	3	,	,	,
6912	4493	4	such	such	JJ
6912	4493	5	as	as	IN
6912	4493	6	butter	butter	NN
6912	4493	7	and	and	CC
6912	4493	8	cheese	cheese	NN
6912	4493	9	,	,	,
6912	4493	10	and	and	CC
6912	4493	11	cod	cod	NN
6912	4493	12	-	-	HYPH
6912	4493	13	liver	liver	NN
6912	4493	14	oil	oil	NN
6912	4493	15	also	also	RB
6912	4493	16	contain	contain	VBP
6912	4493	17	fat	fat	JJ
6912	4493	18	-	-	HYPH
6912	4493	19	soluble	soluble	JJ
6912	4493	20	A.	a.	NN
6912	4494	1	It	-PRON-	PRP
6912	4494	2	is	be	VBZ
6912	4494	3	also	also	RB
6912	4494	4	thought	think	VBN
6912	4494	5	to	to	TO
6912	4494	6	be	be	VB
6912	4494	7	present	present	JJ
6912	4494	8	in	in	IN
6912	4494	9	certain	certain	JJ
6912	4494	10	vegetables	vegetable	NNS
6912	4494	11	such	such	JJ
6912	4494	12	as	as	IN
6912	4494	13	carrots	carrot	NNS
6912	4494	14	,	,	,
6912	4494	15	which	which	WDT
6912	4494	16	are	be	VBP
6912	4494	17	not	not	RB
6912	4494	18	leafy	leafy	JJ
6912	4494	19	vegetables	vegetable	NNS
6912	4494	20	.	.	.
6912	4495	1	Not	not	RB
6912	4495	2	all	all	DT
6912	4495	3	fat	fat	JJ
6912	4495	4	foods	food	NNS
6912	4495	5	contain	contain	VBP
6912	4495	6	fat-	fat-	NN
6912	4495	7	soluble	soluble	JJ
6912	4495	8	A.	a.	NN
6912	4496	1	It	-PRON-	PRP
6912	4496	2	does	do	VBZ
6912	4496	3	not	not	RB
6912	4496	4	exist	exist	VB
6912	4496	5	in	in	IN
6912	4496	6	the	the	DT
6912	4496	7	vegetable	vegetable	NN
6912	4496	8	oils	oil	NNS
6912	4496	9	.	.	.
6912	4497	1	It	-PRON-	PRP
6912	4497	2	has	have	VBZ
6912	4497	3	been	be	VBN
6912	4497	4	demonstrated	demonstrate	VBN
6912	4497	5	that	that	IN
6912	4497	6	foods	food	VBZ
6912	4497	7	rich	rich	JJ
6912	4497	8	in	in	IN
6912	4497	9	fat	fat	NN
6912	4497	10	-	-	HYPH
6912	4497	11	soluble	soluble	JJ
6912	4497	12	A	a	NN
6912	4497	13	,	,	,
6912	4497	14	especially	especially	RB
6912	4497	15	milk	milk	NN
6912	4497	16	,	,	,
6912	4497	17	eggs	egg	NNS
6912	4497	18	,	,	,
6912	4497	19	and	and	CC
6912	4497	20	leafy	leafy	NNP
6912	4497	21	vegetables	vegetable	NNS
6912	4497	22	,	,	,
6912	4497	23	are	be	VBP
6912	4497	24	most	most	RBS
6912	4497	25	essential	essential	JJ
6912	4497	26	in	in	IN
6912	4497	27	diet	diet	NNP
6912	4497	28	.	.	.
6912	4498	1	According	accord	VBG
6912	4498	2	to	to	IN
6912	4498	3	McCollum	McCollum	NNP
6912	4498	4	,	,	,
6912	4498	5	dry	dry	JJ
6912	4498	6	leaves	leave	NNS
6912	4498	7	contain	contain	VBP
6912	4498	8	3	3	CD
6912	4498	9	to	to	IN
6912	4498	10	5	5	CD
6912	4498	11	times	time	NNS
6912	4498	12	as	as	RB
6912	4498	13	much	much	JJ
6912	4498	14	total	total	JJ
6912	4498	15	ash	ash	NN
6912	4498	16	as	as	IN
6912	4498	17	do	do	VBP
6912	4498	18	seeds	seed	NNS
6912	4498	19	;	;	:
6912	4498	20	the	the	DT
6912	4498	21	former	former	JJ
6912	4498	22	are	be	VBP
6912	4498	23	also	also	RB
6912	4498	24	especially	especially	RB
6912	4498	25	rich	rich	JJ
6912	4498	26	in	in	IN
6912	4498	27	the	the	DT
6912	4498	28	important	important	JJ
6912	4498	29	elements	element	NNS
6912	4498	30	calcium	calcium	NN
6912	4498	31	,	,	,
6912	4498	32	sodium	sodium	NN
6912	4498	33	,	,	,
6912	4498	34	and	and	CC
6912	4498	35	chlorine	chlorine	NN
6912	4498	36	,	,	,
6912	4498	37	in	in	IN
6912	4498	38	which	which	WDT
6912	4498	39	the	the	DT
6912	4498	40	seed	seed	NN
6912	4498	41	is	be	VBZ
6912	4498	42	poorest	poor	JJS
6912	4498	43	.	.	.
6912	4499	1	Hence	hence	RB
6912	4499	2	leafy	leafy	JJ
6912	4499	3	vegetables	vegetable	NNS
6912	4499	4	not	not	RB
6912	4499	5	only	only	RB
6912	4499	6	abound	abound	JJ
6912	4499	7	in	in	IN
6912	4499	8	the	the	DT
6912	4499	9	growth	growth	NN
6912	4499	10	-	-	HYPH
6912	4499	11	promoting	promote	VBG
6912	4499	12	vitamine	vitamine	NN
6912	4499	13	but	but	CC
6912	4499	14	in	in	IN
6912	4499	15	certain	certain	JJ
6912	4499	16	essential	essential	JJ
6912	4499	17	minerals	mineral	NNS
6912	4499	18	.	.	.
6912	4500	1	Cereals	cereal	NNS
6912	4500	2	,	,	,
6912	4500	3	root	root	NN
6912	4500	4	vegetables	vegetable	NNS
6912	4500	5	,	,	,
6912	4500	6	and	and	CC
6912	4500	7	meat	meat	NN
6912	4500	8	need	need	VBP
6912	4500	9	to	to	TO
6912	4500	10	be	be	VB
6912	4500	11	supplemented	supplement	VBN
6912	4500	12	with	with	IN
6912	4500	13	milk	milk	NN
6912	4500	14	and	and	CC
6912	4500	15	leafy	leafy	JJ
6912	4500	16	vegetables	vegetable	NNS
6912	4500	17	.	.	.
6912	4501	1	Because	because	IN
6912	4501	2	milk	milk	NN
6912	4501	3	,	,	,
6912	4501	4	eggs	egg	NNS
6912	4501	5	,	,	,
6912	4501	6	and	and	CC
6912	4501	7	leafy	leafy	JJ
6912	4501	8	vegetables	vegetable	NNS
6912	4501	9	are	be	VBP
6912	4501	10	so	so	RB
6912	4501	11	valuable	valuable	JJ
6912	4501	12	and	and	CC
6912	4501	13	essential	essential	JJ
6912	4501	14	in	in	IN
6912	4501	15	diet	diet	NNP
6912	4501	16	,	,	,
6912	4501	17	these	these	DT
6912	4501	18	foods	food	NNS
6912	4501	19	have	have	VBP
6912	4501	20	been	be	VBN
6912	4501	21	termed	term	VBN
6912	4501	22	_	_	NNP
6912	4501	23	protective	protective	JJ
6912	4501	24	foods	food	NNS
6912	4501	25	_	_	NNP
6912	4501	26	.	.	.
6912	4502	1	Fresh	fresh	JJ
6912	4502	2	milk	milk	NN
6912	4502	3	contains	contain	VBZ
6912	4502	4	fat	fat	JJ
6912	4502	5	-	-	HYPH
6912	4502	6	soluble	soluble	JJ
6912	4502	7	A	a	NN
6912	4502	8	and	and	CC
6912	4502	9	a	a	DT
6912	4502	10	small	small	JJ
6912	4502	11	quantity	quantity	NN
6912	4502	12	of	of	IN
6912	4502	13	water	water	NN
6912	4502	14	-	-	HYPH
6912	4502	15	soluble	soluble	JJ
6912	4502	16	B	b	NN
6912	4502	17	and	and	CC
6912	4502	18	water	water	NN
6912	4502	19	-	-	HYPH
6912	4502	20	soluble	soluble	JJ
6912	4502	21	C.	C.	NNP
6912	4502	22	Its	-PRON-	PRP$
6912	4502	23	value	value	NN
6912	4502	24	as	as	IN
6912	4502	25	a	a	DT
6912	4502	26	food	food	NN
6912	4502	27	has	have	VBZ
6912	4502	28	been	be	VBN
6912	4502	29	previously	previously	RB
6912	4502	30	discussed	discuss	VBN
6912	4502	31	.	.	.
6912	4503	1	Doubtless	doubtless	RB
6912	4503	2	the	the	DT
6912	4503	3	leafy	leafy	JJ
6912	4503	4	vegetables	vegetable	NNS
6912	4503	5	are	be	VBP
6912	4503	6	not	not	RB
6912	4503	7	as	as	RB
6912	4503	8	generally	generally	RB
6912	4503	9	and	and	CC
6912	4503	10	as	as	RB
6912	4503	11	constantly	constantly	RB
6912	4503	12	used	use	VBN
6912	4503	13	as	as	IN
6912	4503	14	they	-PRON-	PRP
6912	4503	15	should	should	MD
6912	4503	16	be	be	VB
6912	4503	17	.	.	.
6912	4504	1	Root	root	NN
6912	4504	2	vegetables	vegetable	NNS
6912	4504	3	and	and	CC
6912	4504	4	cereals	cereal	NNS
6912	4504	5	seem	seem	VBP
6912	4504	6	to	to	TO
6912	4504	7	be	be	VB
6912	4504	8	a	a	DT
6912	4504	9	much	much	RB
6912	4504	10	more	more	RBR
6912	4504	11	popular	popular	JJ
6912	4504	12	form	form	NN
6912	4504	13	of	of	IN
6912	4504	14	vegetable	vegetable	JJ
6912	4504	15	food	food	NN
6912	4504	16	.	.	.
6912	4505	1	The	the	DT
6912	4505	2	pupil	pupil	NN
6912	4505	3	should	should	MD
6912	4505	4	realize	realize	VB
6912	4505	5	the	the	DT
6912	4505	6	importance	importance	NN
6912	4505	7	of	of	IN
6912	4505	8	these	these	DT
6912	4505	9	foods	food	NNS
6912	4505	10	and	and	CC
6912	4505	11	when	when	WRB
6912	4505	12	possible	possible	JJ
6912	4505	13	explain	explain	VBP
6912	4505	14	their	-PRON-	PRP$
6912	4505	15	use	use	NN
6912	4505	16	in	in	IN
6912	4505	17	her	-PRON-	PRP$
6912	4505	18	home	home	NN
6912	4505	19	.	.	.
6912	4506	1	Learning	learn	VBG
6912	4506	2	to	to	TO
6912	4506	3	prepare	prepare	VB
6912	4506	4	leafy	leafy	NNP
6912	4506	5	vegetables	vegetable	NNS
6912	4506	6	so	so	IN
6912	4506	7	as	as	IN
6912	4506	8	to	to	TO
6912	4506	9	retain	retain	VB
6912	4506	10	their	-PRON-	PRP$
6912	4506	11	nutriment	nutriment	NN
6912	4506	12	and	and	CC
6912	4506	13	to	to	TO
6912	4506	14	make	make	VB
6912	4506	15	them	-PRON-	PRP
6912	4506	16	appetizing	appetize	VBG
6912	4506	17	would	would	MD
6912	4506	18	doubtless	doubtless	RB
6912	4506	19	do	do	VB
6912	4506	20	much	much	RB
6912	4506	21	in	in	IN
6912	4506	22	promoting	promote	VBG
6912	4506	23	their	-PRON-	PRP$
6912	4506	24	use	use	NN
6912	4506	25	.	.	.
6912	4507	1	FOODS	FOODS	NNP
6912	4507	2	CONTAINING	contain	VBG
6912	4507	3	WATER	WATER	NNP
6912	4507	4	-	-	HYPH
6912	4507	5	SOLUBLE	SOLUBLE	NNP
6912	4507	6	B.--Water	b.--water	NN
6912	4507	7	-	-	HYPH
6912	4507	8	soluble	soluble	JJ
6912	4507	9	B	b	NN
6912	4507	10	is	be	VBZ
6912	4507	11	more	more	RBR
6912	4507	12	widely	widely	RB
6912	4507	13	distributed	distribute	VBN
6912	4507	14	in	in	IN
6912	4507	15	foods	food	NNS
6912	4507	16	than	than	IN
6912	4507	17	is	be	VBZ
6912	4507	18	fat	fat	JJ
6912	4507	19	-	-	HYPH
6912	4507	20	soluble	soluble	JJ
6912	4507	21	A.	a.	NN
6912	4508	1	It	-PRON-	PRP
6912	4508	2	occurs	occur	VBZ
6912	4508	3	for	for	IN
6912	4508	4	the	the	DT
6912	4508	5	most	most	JJS
6912	4508	6	part	part	NN
6912	4508	7	,	,	,
6912	4508	8	however	however	RB
6912	4508	9	,	,	,
6912	4508	10	in	in	IN
6912	4508	11	vegetable	vegetable	NN
6912	4508	12	foods	food	NNS
6912	4508	13	.	.	.
6912	4509	1	Plants	plant	NNS
6912	4509	2	containing	contain	VBG
6912	4509	3	this	this	DT
6912	4509	4	vitamine	vitamine	NN
6912	4509	5	include	include	VBP
6912	4509	6	seeds	seed	NNS
6912	4509	7	,	,	,
6912	4509	8	root	root	NN
6912	4509	9	,	,	,
6912	4509	10	stem	stem	NN
6912	4509	11	,	,	,
6912	4509	12	and	and	CC
6912	4509	13	leafy	leafy	NNP
6912	4509	14	vegetables	vegetable	NNS
6912	4509	15	.	.	.
6912	4510	1	Whole	whole	JJ
6912	4510	2	grains	grain	NNS
6912	4510	3	,	,	,
6912	4510	4	legumes	legume	NNS
6912	4510	5	,	,	,
6912	4510	6	spinach	spinach	NN
6912	4510	7	,	,	,
6912	4510	8	cabbage	cabbage	NN
6912	4510	9	,	,	,
6912	4510	10	potatoes	potato	NNS
6912	4510	11	,	,	,
6912	4510	12	carrots	carrot	NNS
6912	4510	13	,	,	,
6912	4510	14	onions	onion	NNS
6912	4510	15	,	,	,
6912	4510	16	turnips	turnip	NNS
6912	4510	17	,	,	,
6912	4510	18	beets	beet	NNS
6912	4510	19	,	,	,
6912	4510	20	and	and	CC
6912	4510	21	tomatoes	tomato	NNS
6912	4510	22	and	and	CC
6912	4510	23	all	all	DT
6912	4510	24	other	other	JJ
6912	4510	25	commonly	commonly	RB
6912	4510	26	used	use	VBN
6912	4510	27	vegetables	vegetable	NNS
6912	4510	28	contain	contain	VBP
6912	4510	29	water	water	NN
6912	4510	30	-	-	HYPH
6912	4510	31	soluble	soluble	JJ
6912	4510	32	B.	b.	NN
6912	4511	1	It	-PRON-	PRP
6912	4511	2	is	be	VBZ
6912	4511	3	thought	think	VBN
6912	4511	4	that	that	IN
6912	4511	5	the	the	DT
6912	4511	6	germ	germ	NN
6912	4511	7	of	of	IN
6912	4511	8	whole	whole	JJ
6912	4511	9	grains	grain	NNS
6912	4511	10	,	,	,
6912	4511	11	rather	rather	RB
6912	4511	12	than	than	IN
6912	4511	13	the	the	DT
6912	4511	14	bran	bran	NN
6912	4511	15	,	,	,
6912	4511	16	furnishes	furnishes	NNP
6912	4511	17	water	water	NN
6912	4511	18	-	-	HYPH
6912	4511	19	soluble	soluble	JJ
6912	4511	20	B.	B.	NNP
6912	4511	21	Compressed	Compressed	NNP
6912	4511	22	yeast	yeast	NN
6912	4511	23	contains	contain	VBZ
6912	4511	24	some	some	DT
6912	4511	25	of	of	IN
6912	4511	26	this	this	DT
6912	4511	27	vitamine	vitamine	NN
6912	4511	28	,	,	,
6912	4511	29	but	but	CC
6912	4511	30	none	none	NN
6912	4511	31	of	of	IN
6912	4511	32	the	the	DT
6912	4511	33	other	other	JJ
6912	4511	34	two	two	CD
6912	4511	35	.	.	.
6912	4512	1	FOODS	FOODS	NNP
6912	4512	2	CONTAINING	contain	VBG
6912	4512	3	WATER	WATER	NNP
6912	4512	4	-	-	HYPH
6912	4512	5	SOLUBLE	SOLUBLE	NNP
6912	4512	6	C	C	NNP
6912	4512	7	include	include	VBP
6912	4512	8	both	both	DT
6912	4512	9	animal	animal	NN
6912	4512	10	and	and	CC
6912	4512	11	vegetable	vegetable	NN
6912	4512	12	foods	food	NNS
6912	4512	13	,	,	,
6912	4512	14	but	but	CC
6912	4512	15	fresh	fresh	JJ
6912	4512	16	fruits	fruit	NNS
6912	4512	17	and	and	CC
6912	4512	18	green	green	JJ
6912	4512	19	vegetables	vegetable	NNS
6912	4512	20	contain	contain	VBP
6912	4512	21	the	the	DT
6912	4512	22	largest	large	JJS
6912	4512	23	quantity	quantity	NN
6912	4512	24	.	.	.
6912	4513	1	Orange	Orange	NNP
6912	4513	2	juice	juice	NN
6912	4513	3	,	,	,
6912	4513	4	lettuce	lettuce	NN
6912	4513	5	,	,	,
6912	4513	6	cabbage	cabbage	NN
6912	4513	7	,	,	,
6912	4513	8	and	and	CC
6912	4513	9	spinach	spinach	NN
6912	4513	10	are	be	VBP
6912	4513	11	valuable	valuable	JJ
6912	4513	12	sources	source	NNS
6912	4513	13	of	of	IN
6912	4513	14	this	this	DT
6912	4513	15	vitamine	vitamine	NN
6912	4513	16	.	.	.
6912	4514	1	Milk	milk	NN
6912	4514	2	and	and	CC
6912	4514	3	meat	meat	NN
6912	4514	4	contain	contain	VBP
6912	4514	5	only	only	RB
6912	4514	6	a	a	DT
6912	4514	7	very	very	RB
6912	4514	8	small	small	JJ
6912	4514	9	quantity	quantity	NN
6912	4514	10	of	of	IN
6912	4514	11	water-	water-	NN
6912	4514	12	soluble	soluble	JJ
6912	4514	13	C.	C.	NNP
6912	4514	14	SAVING	SAVING	NNP
6912	4514	15	THE	the	DT
6912	4514	16	NUTRIMENT	NUTRIMENT	NNP
6912	4514	17	AND	and	CC
6912	4514	18	FLAVOR.--It	FLAVOR.--It	NNP
6912	4514	19	was	be	VBD
6912	4514	20	mentioned	mention	VBN
6912	4514	21	in	in	IN
6912	4514	22	_	_	NNP
6912	4514	23	Suggestions	Suggestions	NNP
6912	4514	24	for	for	IN
6912	4514	25	Cooking	Cooking	NNP
6912	4514	26	Fresh	Fresh	NNP
6912	4514	27	Vegetables	Vegetables	NNPS
6912	4514	28	_	_	NNP
6912	4514	29	that	that	IN
6912	4514	30	a	a	DT
6912	4514	31	saving	saving	NN
6912	4514	32	of	of	IN
6912	4514	33	ash	ash	NN
6912	4514	34	in	in	IN
6912	4514	35	vegetables	vegetable	NNS
6912	4514	36	meant	mean	VBD
6912	4514	37	a	a	DT
6912	4514	38	saving	saving	NN
6912	4514	39	of	of	IN
6912	4514	40	both	both	CC
6912	4514	41	nutriment	nutriment	NN
6912	4514	42	and	and	CC
6912	4514	43	flavor	flavor	NN
6912	4514	44	.	.	.
6912	4515	1	If	if	IN
6912	4515	2	vegetables	vegetable	NNS
6912	4515	3	of	of	IN
6912	4515	4	delicate	delicate	JJ
6912	4515	5	flavor	flavor	NN
6912	4515	6	are	be	VBP
6912	4515	7	to	to	TO
6912	4515	8	be	be	VB
6912	4515	9	made	make	VBN
6912	4515	10	tasty	tasty	JJ
6912	4515	11	,	,	,
6912	4515	12	it	-PRON-	PRP
6912	4515	13	is	be	VBZ
6912	4515	14	especially	especially	RB
6912	4515	15	necessary	necessary	JJ
6912	4515	16	to	to	TO
6912	4515	17	lose	lose	VB
6912	4515	18	none	none	NN
6912	4515	19	of	of	IN
6912	4515	20	the	the	DT
6912	4515	21	ash	ash	NN
6912	4515	22	constituents	constituent	NNS
6912	4515	23	.	.	.
6912	4516	1	Note	note	VB
6912	4516	2	that	that	IN
6912	4516	3	in	in	IN
6912	4516	4	the	the	DT
6912	4516	5	methods	method	NNS
6912	4516	6	of	of	IN
6912	4516	7	cooking	cook	VBG
6912	4516	8	the	the	DT
6912	4516	9	vegetables	vegetable	NNS
6912	4516	10	of	of	IN
6912	4516	11	delicate	delicate	JJ
6912	4516	12	flavor	flavor	NN
6912	4516	13	in	in	IN
6912	4516	14	this	this	DT
6912	4516	15	lesson	lesson	NN
6912	4516	16	that	that	WDT
6912	4516	17	either	either	CC
6912	4516	18	the	the	DT
6912	4516	19	vegetables	vegetable	NNS
6912	4516	20	are	be	VBP
6912	4516	21	cooked	cook	VBN
6912	4516	22	in	in	IN
6912	4516	23	such	such	PDT
6912	4516	24	a	a	DT
6912	4516	25	way	way	NN
6912	4516	26	that	that	WDT
6912	4516	27	no	no	DT
6912	4516	28	moisture	moisture	NN
6912	4516	29	needs	need	VBZ
6912	4516	30	to	to	TO
6912	4516	31	be	be	VB
6912	4516	32	drained	drain	VBN
6912	4516	33	from	from	IN
6912	4516	34	them	-PRON-	PRP
6912	4516	35	,	,	,
6912	4516	36	or	or	CC
6912	4516	37	the	the	DT
6912	4516	38	vegetable	vegetable	NN
6912	4516	39	stock	stock	NN
6912	4516	40	drained	drain	VBD
6912	4516	41	from	from	IN
6912	4516	42	them	-PRON-	PRP
6912	4516	43	is	be	VBZ
6912	4516	44	used	use	VBN
6912	4516	45	in	in	IN
6912	4516	46	making	make	VBG
6912	4516	47	sauce	sauce	NN
6912	4516	48	for	for	IN
6912	4516	49	the	the	DT
6912	4516	50	vegetable	vegetable	NN
6912	4516	51	.	.	.
6912	4517	1	By	by	IN
6912	4517	2	these	these	DT
6912	4517	3	methods	method	NNS
6912	4517	4	both	both	CC
6912	4517	5	nutriment	nutriment	NN
6912	4517	6	and	and	CC
6912	4517	7	flavor	flavor	NN
6912	4517	8	are	be	VBP
6912	4517	9	retained	retain	VBN
6912	4517	10	.	.	.
6912	4518	1	SPINACH	spinach	NN
6912	4518	2	1	1	CD
6912	4518	3	pound	pound	NN
6912	4518	4	or	or	CC
6912	4518	5	1/2	1/2	CD
6912	4518	6	peck	peck	NN
6912	4518	7	spinach	spinach	NN
6912	4518	8	1/2	1/2	CD
6912	4518	9	tablespoonful	tablespoonful	JJ
6912	4518	10	salt	salt	NN
6912	4518	11	1/8	1/8	CD
6912	4518	12	teaspoonful	teaspoonful	JJ
6912	4518	13	pepper	pepper	NN
6912	4518	14	2	2	CD
6912	4518	15	tablespoonfuls	tablespoonful	NNS
6912	4518	16	butter	butter	NN
6912	4518	17	If	if	IN
6912	4518	18	the	the	DT
6912	4518	19	spinach	spinach	NN
6912	4518	20	is	be	VBZ
6912	4518	21	at	at	RB
6912	4518	22	all	all	RB
6912	4518	23	wilted	wilt	VBN
6912	4518	24	,	,	,
6912	4518	25	place	place	VB
6912	4518	26	it	-PRON-	PRP
6912	4518	27	in	in	IN
6912	4518	28	cold	cold	JJ
6912	4518	29	water	water	NN
6912	4518	30	until	until	IN
6912	4518	31	it	-PRON-	PRP
6912	4518	32	becomes	become	VBZ
6912	4518	33	fresh	fresh	JJ
6912	4518	34	and	and	CC
6912	4518	35	crisp	crisp	JJ
6912	4518	36	.	.	.
6912	4519	1	Cut	cut	VB
6912	4519	2	off	off	RP
6912	4519	3	the	the	DT
6912	4519	4	roots	root	NNS
6912	4519	5	,	,	,
6912	4519	6	break	break	VB
6912	4519	7	the	the	DT
6912	4519	8	leaves	leave	NNS
6912	4519	9	apart	apart	RB
6912	4519	10	,	,	,
6912	4519	11	and	and	CC
6912	4519	12	drop	drop	VB
6912	4519	13	them	-PRON-	PRP
6912	4519	14	in	in	IN
6912	4519	15	a	a	DT
6912	4519	16	pan	pan	NN
6912	4519	17	of	of	IN
6912	4519	18	water	water	NN
6912	4519	19	.	.	.
6912	4520	1	Wash	wash	VB
6912	4520	2	well	well	RB
6912	4520	3	,	,	,
6912	4520	4	and	and	CC
6912	4520	5	then	then	RB
6912	4520	6	lift	lift	VB
6912	4520	7	them	-PRON-	PRP
6912	4520	8	into	into	IN
6912	4520	9	a	a	DT
6912	4520	10	second	second	JJ
6912	4520	11	pan	pan	NN
6912	4520	12	of	of	IN
6912	4520	13	water	water	NN
6912	4520	14	;	;	:
6912	4520	15	wash	wash	VB
6912	4520	16	again	again	RB
6912	4520	17	,	,	,
6912	4520	18	and	and	CC
6912	4520	19	continue	continue	VB
6912	4520	20	until	until	IN
6912	4520	21	no	no	DT
6912	4520	22	sand	sand	NN
6912	4520	23	appears	appear	VBZ
6912	4520	24	in	in	IN
6912	4520	25	the	the	DT
6912	4520	26	bottom	bottom	NN
6912	4520	27	of	of	IN
6912	4520	28	the	the	DT
6912	4520	29	pan	pan	NN
6912	4520	30	.	.	.
6912	4521	1	Lift	lift	VB
6912	4521	2	from	from	IN
6912	4521	3	the	the	DT
6912	4521	4	water	water	NN
6912	4521	5	,	,	,
6912	4521	6	drain	drain	VB
6912	4521	7	,	,	,
6912	4521	8	and	and	CC
6912	4521	9	place	place	NN
6912	4521	10	in	in	IN
6912	4521	11	a	a	DT
6912	4521	12	granite	granite	NN
6912	4521	13	utensil	utensil	JJ
6912	4521	14	,	,	,
6912	4521	15	and	and	CC
6912	4521	16	add	add	VB
6912	4521	17	the	the	DT
6912	4521	18	seasoning	seasoning	NN
6912	4521	19	.	.	.
6912	4522	1	Steam	steam	NN
6912	4522	2	until	until	IN
6912	4522	3	tender	tender	NN
6912	4522	4	(	(	-LRB-
6912	4522	5	usually	usually	RB
6912	4522	6	about	about	IN
6912	4522	7	30	30	CD
6912	4522	8	minutes	minute	NNS
6912	4522	9	)	)	-RRB-
6912	4522	10	.	.	.
6912	4523	1	Add	add	VB
6912	4523	2	the	the	DT
6912	4523	3	butter	butter	NN
6912	4523	4	,	,	,
6912	4523	5	cut	cut	VB
6912	4523	6	the	the	DT
6912	4523	7	leaves	leave	NNS
6912	4523	8	with	with	IN
6912	4523	9	a	a	DT
6912	4523	10	knife	knife	NN
6912	4523	11	and	and	CC
6912	4523	12	fork	fork	NN
6912	4523	13	.	.	.
6912	4524	1	Turn	turn	VB
6912	4524	2	into	into	IN
6912	4524	3	a	a	DT
6912	4524	4	hot	hot	JJ
6912	4524	5	dish	dish	NN
6912	4524	6	and	and	CC
6912	4524	7	serve	serve	VB
6912	4524	8	at	at	IN
6912	4524	9	once	once	RB
6912	4524	10	.	.	.
6912	4525	1	Spinach	spinach	NN
6912	4525	2	is	be	VBZ
6912	4525	3	most	most	RBS
6912	4525	4	pleasing	pleasing	JJ
6912	4525	5	if	if	IN
6912	4525	6	served	serve	VBN
6912	4525	7	with	with	IN
6912	4525	8	a	a	DT
6912	4525	9	few	few	JJ
6912	4525	10	drops	drop	NNS
6912	4525	11	of	of	IN
6912	4525	12	vinegar	vinegar	NN
6912	4525	13	or	or	CC
6912	4525	14	a	a	DT
6912	4525	15	combination	combination	NN
6912	4525	16	of	of	IN
6912	4525	17	oil	oil	NN
6912	4525	18	and	and	CC
6912	4525	19	vinegar	vinegar	NN
6912	4525	20	.	.	.
6912	4526	1	If	if	IN
6912	4526	2	desired	desire	VBN
6912	4526	3	,	,	,
6912	4526	4	the	the	DT
6912	4526	5	pepper	pepper	NN
6912	4526	6	may	may	MD
6912	4526	7	be	be	VB
6912	4526	8	omitted	omit	VBN
6912	4526	9	and	and	CC
6912	4526	10	1	1	CD
6912	4526	11	tablespoonful	tablespoonful	JJ
6912	4526	12	of	of	IN
6912	4526	13	sugar	sugar	NN
6912	4526	14	added	add	VBN
6912	4526	15	.	.	.
6912	4527	1	Spinach	spinach	NN
6912	4527	2	may	may	MD
6912	4527	3	also	also	RB
6912	4527	4	be	be	VB
6912	4527	5	garnished	garnish	VBN
6912	4527	6	with	with	IN
6912	4527	7	slices	slice	NNS
6912	4527	8	of	of	IN
6912	4527	9	hard	hard	RB
6912	4527	10	-	-	HYPH
6912	4527	11	cooked	cook	VBN
6912	4527	12	eggs	egg	NNS
6912	4527	13	,	,	,
6912	4527	14	using	use	VBG
6912	4527	15	2	2	CD
6912	4527	16	eggs	egg	NNS
6912	4527	17	to	to	TO
6912	4527	18	1/2	1/2	CD
6912	4527	19	peck	peck	NN
6912	4527	20	of	of	IN
6912	4527	21	spinach	spinach	NN
6912	4527	22	.	.	.
6912	4528	1	Spinach	spinach	NN
6912	4528	2	may	may	MD
6912	4528	3	be	be	VB
6912	4528	4	cooked	cook	VBN
6912	4528	5	directly	directly	RB
6912	4528	6	over	over	IN
6912	4528	7	the	the	DT
6912	4528	8	flame	flame	NN
6912	4528	9	,	,	,
6912	4528	10	as	as	IN
6912	4528	11	follows	follow	VBZ
6912	4528	12	:	:	:
6912	4528	13	wash	wash	VB
6912	4528	14	the	the	DT
6912	4528	15	spinach	spinach	NN
6912	4528	16	as	as	IN
6912	4528	17	directed	direct	VBN
6912	4528	18	above	above	RB
6912	4528	19	.	.	.
6912	4529	1	Then	then	RB
6912	4529	2	drain	drain	VB
6912	4529	3	,	,	,
6912	4529	4	and	and	CC
6912	4529	5	place	place	NN
6912	4529	6	in	in	IN
6912	4529	7	a	a	DT
6912	4529	8	saucepan	saucepan	NN
6912	4529	9	or	or	CC
6912	4529	10	casserole	casserole	NN
6912	4529	11	.	.	.
6912	4530	1	Do	do	VBP
6912	4530	2	not	not	RB
6912	4530	3	add	add	VB
6912	4530	4	water	water	NN
6912	4530	5	unless	unless	IN
6912	4530	6	the	the	DT
6912	4530	7	spinach	spinach	NN
6912	4530	8	is	be	VBZ
6912	4530	9	old	old	JJ
6912	4530	10	.	.	.
6912	4531	1	Add	add	VB
6912	4531	2	the	the	DT
6912	4531	3	seasoning	seasoning	NN
6912	4531	4	,	,	,
6912	4531	5	cover	cover	NN
6912	4531	6	,	,	,
6912	4531	7	and	and	CC
6912	4531	8	cook	cook	NN
6912	4531	9	for	for	IN
6912	4531	10	10	10	CD
6912	4531	11	minutes	minute	NNS
6912	4531	12	,	,	,
6912	4531	13	pressing	press	VBG
6912	4531	14	down	down	RP
6912	4531	15	and	and	CC
6912	4531	16	turning	turn	VBG
6912	4531	17	over	over	RP
6912	4531	18	the	the	DT
6912	4531	19	spinach	spinach	NN
6912	4531	20	several	several	JJ
6912	4531	21	times	time	NNS
6912	4531	22	during	during	IN
6912	4531	23	the	the	DT
6912	4531	24	cooking	cooking	NN
6912	4531	25	.	.	.
6912	4532	1	Cut	cut	VB
6912	4532	2	with	with	IN
6912	4532	3	a	a	DT
6912	4532	4	knife	knife	NN
6912	4532	5	and	and	CC
6912	4532	6	fork	fork	NN
6912	4532	7	in	in	IN
6912	4532	8	the	the	DT
6912	4532	9	saucepan	saucepan	NN
6912	4532	10	or	or	CC
6912	4532	11	casserole	casserole	NN
6912	4532	12	.	.	.
6912	4533	1	Add	add	VB
6912	4533	2	the	the	DT
6912	4533	3	butter	butter	NN
6912	4533	4	,	,	,
6912	4533	5	and	and	CC
6912	4533	6	simmer	simmer	NN
6912	4533	7	for	for	IN
6912	4533	8	5	5	CD
6912	4533	9	minutes	minute	NNS
6912	4533	10	.	.	.
6912	4534	1	Serve	serve	VB
6912	4534	2	at	at	IN
6912	4534	3	once	once	RB
6912	4534	4	.	.	.
6912	4535	1	SCALLOPED	SCALLOPED	NNP
6912	4535	2	SPINACH	spinach	VBP
6912	4535	3	WITH	with	IN
6912	4535	4	CHEESE	cheese	NN
6912	4535	5	1	1	CD
6912	4535	6	pound	pound	NN
6912	4535	7	spinach	spinach	NN
6912	4535	8	1	1	CD
6912	4535	9	cupful	cupful	JJ
6912	4535	10	thick	thick	JJ
6912	4535	11	White	White	NNP
6912	4535	12	Sauce	Sauce	NNP
6912	4535	13	1/2	1/2	CD
6912	4535	14	cupful	cupful	JJ
6912	4535	15	cheese	cheese	NN
6912	4535	16	,	,	,
6912	4535	17	cut	cut	VBN
6912	4535	18	in	in	IN
6912	4535	19	pieces	piece	NNS
6912	4535	20	2	2	CD
6912	4535	21	to	to	IN
6912	4535	22	3	3	CD
6912	4535	23	hard	hard	RB
6912	4535	24	-	-	HYPH
6912	4535	25	cooked	cook	VBN
6912	4535	26	eggs	egg	NNS
6912	4535	27	,	,	,
6912	4535	28	sliced	slice	VBD
6912	4535	29	2	2	CD
6912	4535	30	cupfuls	cupful	NNS
6912	4535	31	buttered	butter	VBD
6912	4535	32	bread	bread	NN
6912	4535	33	crumbs	crumb	VBZ
6912	4535	34	Wash	wash	VB
6912	4535	35	the	the	DT
6912	4535	36	spinach	spinach	NN
6912	4535	37	and	and	CC
6912	4535	38	cook	cook	VB
6912	4535	39	it	-PRON-	PRP
6912	4535	40	by	by	IN
6912	4535	41	either	either	DT
6912	4535	42	of	of	IN
6912	4535	43	the	the	DT
6912	4535	44	methods	method	NNS
6912	4535	45	given	give	VBN
6912	4535	46	above	above	RB
6912	4535	47	.	.	.
6912	4536	1	Season	season	VB
6912	4536	2	it	-PRON-	PRP
6912	4536	3	with	with	IN
6912	4536	4	1/2	1/2	CD
6912	4536	5	tablespoonful	tablespoonful	JJ
6912	4536	6	of	of	IN
6912	4536	7	salt	salt	NN
6912	4536	8	.	.	.
6912	4537	1	Drain	drain	VB
6912	4537	2	the	the	DT
6912	4537	3	moisture	moisture	NN
6912	4537	4	from	from	IN
6912	4537	5	the	the	DT
6912	4537	6	cooked	cooked	JJ
6912	4537	7	spinach	spinach	NN
6912	4537	8	.	.	.
6912	4538	1	Use	use	VB
6912	4538	2	this	this	DT
6912	4538	3	liquid	liquid	NN
6912	4538	4	combined	combine	VBN
6912	4538	5	with	with	IN
6912	4538	6	milk	milk	NN
6912	4538	7	for	for	IN
6912	4538	8	the	the	DT
6912	4538	9	liquid	liquid	NN
6912	4538	10	of	of	IN
6912	4538	11	the	the	DT
6912	4538	12	White	White	NNP
6912	4538	13	Sauce	Sauce	NNP
6912	4538	14	.	.	.
6912	4539	1	Season	season	VB
6912	4539	2	the	the	DT
6912	4539	3	sauce	sauce	NN
6912	4539	4	with	with	IN
6912	4539	5	1/2	1/2	CD
6912	4539	6	teaspoonful	teaspoonful	JJ
6912	4539	7	of	of	IN
6912	4539	8	salt	salt	NN
6912	4539	9	and	and	CC
6912	4539	10	add	add	VB
6912	4539	11	the	the	DT
6912	4539	12	cheese	cheese	NN
6912	4539	13	to	to	IN
6912	4539	14	it	-PRON-	PRP
6912	4539	15	.	.	.
6912	4540	1	Stir	stir	VB
6912	4540	2	the	the	DT
6912	4540	3	mixture	mixture	NN
6912	4540	4	until	until	IN
6912	4540	5	the	the	DT
6912	4540	6	cheese	cheese	NN
6912	4540	7	is	be	VBZ
6912	4540	8	blended	blend	VBN
6912	4540	9	with	with	IN
6912	4540	10	the	the	DT
6912	4540	11	sauce	sauce	NN
6912	4540	12	.	.	.
6912	4541	1	Divide	divide	VB
6912	4541	2	the	the	DT
6912	4541	3	spinach	spinach	NN
6912	4541	4	,	,	,
6912	4541	5	sauce	sauce	NN
6912	4541	6	,	,	,
6912	4541	7	and	and	CC
6912	4541	8	eggs	egg	NNS
6912	4541	9	into	into	IN
6912	4541	10	2	2	CD
6912	4541	11	portions	portion	NNS
6912	4541	12	and	and	CC
6912	4541	13	the	the	DT
6912	4541	14	bread	bread	NN
6912	4541	15	crumbs	crumb	VBZ
6912	4541	16	into	into	IN
6912	4541	17	3	3	CD
6912	4541	18	portions	portion	NNS
6912	4541	19	,	,	,
6912	4541	20	as	as	IN
6912	4541	21	directed	direct	VBN
6912	4541	22	for	for	IN
6912	4541	23	Scalloped	Scalloped	NNP
6912	4541	24	Corn	Corn	NNP
6912	4541	25	.	.	.
6912	4542	1	Place	place	VB
6912	4542	2	a	a	DT
6912	4542	3	layer	layer	NN
6912	4542	4	of	of	IN
6912	4542	5	crumbs	crumb	NNS
6912	4542	6	in	in	IN
6912	4542	7	a	a	DT
6912	4542	8	baking	baking	NN
6912	4542	9	-	-	HYPH
6912	4542	10	dish	dish	NN
6912	4542	11	,	,	,
6912	4542	12	add	add	VB
6912	4542	13	a	a	DT
6912	4542	14	layer	layer	NN
6912	4542	15	of	of	IN
6912	4542	16	spinach	spinach	NN
6912	4542	17	,	,	,
6912	4542	18	sauce	sauce	NN
6912	4542	19	,	,	,
6912	4542	20	and	and	CC
6912	4542	21	eggs	egg	NNS
6912	4542	22	.	.	.
6912	4543	1	Add	add	VB
6912	4543	2	another	another	DT
6912	4543	3	layer	layer	NN
6912	4543	4	of	of	IN
6912	4543	5	each	each	DT
6912	4543	6	material	material	NN
6912	4543	7	and	and	CC
6912	4543	8	finally	finally	RB
6912	4543	9	the	the	DT
6912	4543	10	third	third	JJ
6912	4543	11	layer	layer	NN
6912	4543	12	of	of	IN
6912	4543	13	crumbs	crumb	NNS
6912	4543	14	.	.	.
6912	4544	1	Bake	bake	VB
6912	4544	2	in	in	IN
6912	4544	3	a	a	DT
6912	4544	4	moderate	moderate	JJ
6912	4544	5	oven	oven	NN
6912	4544	6	until	until	IN
6912	4544	7	the	the	DT
6912	4544	8	materials	material	NNS
6912	4544	9	are	be	VBP
6912	4544	10	heated	heated	JJ
6912	4544	11	and	and	CC
6912	4544	12	the	the	DT
6912	4544	13	crumbs	crumb	NNS
6912	4544	14	browned	brown	VBN
6912	4544	15	.	.	.
6912	4545	1	Serve	serve	VB
6912	4545	2	hot	hot	JJ
6912	4545	3	.	.	.
6912	4546	1	DRIED	DRIED	NNP
6912	4546	2	CELERY	celery	VB
6912	4546	3	LEAVES	leave	VBN
6912	4546	4	[	[	-LRB-
6912	4546	5	Footnote	Footnote	NNP
6912	4546	6	58	58	CD
6912	4546	7	:	:	:
6912	4546	8	The	the	DT
6912	4546	9	stems	stem	NNS
6912	4546	10	of	of	IN
6912	4546	11	celery	celery	NN
6912	4546	12	from	from	IN
6912	4546	13	which	which	WDT
6912	4546	14	the	the	DT
6912	4546	15	leaves	leave	NNS
6912	4546	16	are	be	VBP
6912	4546	17	cut	cut	VBN
6912	4546	18	,	,	,
6912	4546	19	should	should	MD
6912	4546	20	be	be	VB
6912	4546	21	utilized	utilize	VBN
6912	4546	22	.	.	.
6912	4547	1	They	-PRON-	PRP
6912	4547	2	may	may	MD
6912	4547	3	be	be	VB
6912	4547	4	used	use	VBN
6912	4547	5	in	in	IN
6912	4547	6	a	a	DT
6912	4547	7	salad	salad	NN
6912	4547	8	or	or	CC
6912	4547	9	cooked	cook	VBN
6912	4547	10	and	and	CC
6912	4547	11	served	serve	VBD
6912	4547	12	with	with	IN
6912	4547	13	White	White	NNP
6912	4547	14	Sauce	Sauce	NNP
6912	4547	15	as	as	IN
6912	4547	16	Creamed	Creamed	NNP
6912	4547	17	Celery	Celery	NNP
6912	4547	18	.	.	.
6912	4548	1	If	if	IN
6912	4548	2	the	the	DT
6912	4548	3	vegetable	vegetable	NN
6912	4548	4	is	be	VBZ
6912	4548	5	cooked	cook	VBN
6912	4548	6	,	,	,
6912	4548	7	it	-PRON-	PRP
6912	4548	8	should	should	MD
6912	4548	9	be	be	VB
6912	4548	10	steamed	steam	VBN
6912	4548	11	or	or	CC
6912	4548	12	cooked	cook	VBN
6912	4548	13	in	in	IN
6912	4548	14	a	a	DT
6912	4548	15	small	small	JJ
6912	4548	16	quantity	quantity	NN
6912	4548	17	of	of	IN
6912	4548	18	boiling	boiling	NN
6912	4548	19	water	water	NN
6912	4548	20	.	.	.
6912	4549	1	In	in	IN
6912	4549	2	case	case	NN
6912	4549	3	the	the	DT
6912	4549	4	latter	latter	JJ
6912	4549	5	method	method	NN
6912	4549	6	is	be	VBZ
6912	4549	7	followed	follow	VBN
6912	4549	8	,	,	,
6912	4549	9	the	the	DT
6912	4549	10	celery	celery	NN
6912	4549	11	stock	stock	NN
6912	4549	12	should	should	MD
6912	4549	13	be	be	VB
6912	4549	14	combined	combine	VBN
6912	4549	15	with	with	IN
6912	4549	16	milk	milk	NN
6912	4549	17	and	and	CC
6912	4549	18	used	use	VBN
6912	4549	19	in	in	IN
6912	4549	20	the	the	DT
6912	4549	21	preparation	preparation	NN
6912	4549	22	of	of	IN
6912	4549	23	the	the	DT
6912	4549	24	White	White	NNP
6912	4549	25	Sauce	Sauce	NNP
6912	4549	26	.	.	.
6912	4549	27	]	]	-RRB-
6912	4550	1	Wash	wash	VB
6912	4550	2	celery	celery	NN
6912	4550	3	leaves	leave	NNS
6912	4550	4	and	and	CC
6912	4550	5	remove	remove	VB
6912	4550	6	the	the	DT
6912	4550	7	stems	stem	NNS
6912	4550	8	.	.	.
6912	4551	1	Place	place	VB
6912	4551	2	the	the	DT
6912	4551	3	leaves	leave	NNS
6912	4551	4	on	on	IN
6912	4551	5	a	a	DT
6912	4551	6	platter	platter	NN
6912	4551	7	or	or	CC
6912	4551	8	granite	granite	NN
6912	4551	9	pan	pan	NN
6912	4551	10	,	,	,
6912	4551	11	cover	cover	VBP
6912	4551	12	with	with	IN
6912	4551	13	cheese	cheese	NN
6912	4551	14	-	-	HYPH
6912	4551	15	cloth	cloth	NN
6912	4551	16	,	,	,
6912	4551	17	and	and	CC
6912	4551	18	set	set	VBD
6912	4551	19	aside	aside	RB
6912	4551	20	to	to	TO
6912	4551	21	dry	dry	VB
6912	4551	22	.	.	.
6912	4552	1	When	when	WRB
6912	4552	2	perfectly	perfectly	RB
6912	4552	3	dry	dry	JJ
6912	4552	4	,	,	,
6912	4552	5	crumble	crumble	VB
6912	4552	6	the	the	DT
6912	4552	7	leaves	leave	NNS
6912	4552	8	and	and	CC
6912	4552	9	place	place	VB
6912	4552	10	them	-PRON-	PRP
6912	4552	11	in	in	IN
6912	4552	12	a	a	DT
6912	4552	13	covered	cover	VBN
6912	4552	14	jar	jar	NN
6912	4552	15	.	.	.
6912	4553	1	Use	use	VB
6912	4553	2	for	for	IN
6912	4553	3	flavoring	flavor	VBG
6912	4553	4	soups	soup	NNS
6912	4553	5	and	and	CC
6912	4553	6	stews	stew	NNS
6912	4553	7	.	.	.
6912	4554	1	QUESTIONS	questions	VB
6912	4554	2	In	in	IN
6912	4554	3	what	what	WP
6912	4554	4	kind	kind	NN
6912	4554	5	of	of	IN
6912	4554	6	soil	soil	NN
6912	4554	7	does	do	VBZ
6912	4554	8	spinach	spinach	VB
6912	4554	9	grow	grow	VB
6912	4554	10	?	?	.
6912	4555	1	What	what	WP
6912	4555	2	is	be	VBZ
6912	4555	3	the	the	DT
6912	4555	4	advantage	advantage	NN
6912	4555	5	of	of	IN
6912	4555	6	using	use	VBG
6912	4555	7	two	two	CD
6912	4555	8	pans	pan	NNS
6912	4555	9	in	in	IN
6912	4555	10	washing	washing	NN
6912	4555	11	spinach	spinach	NN
6912	4555	12	?	?	.
6912	4556	1	What	what	WP
6912	4556	2	is	be	VBZ
6912	4556	3	the	the	DT
6912	4556	4	advantage	advantage	NN
6912	4556	5	of	of	IN
6912	4556	6	cooking	cooking	NN
6912	4556	7	in	in	IN
6912	4556	8	steam	steam	NN
6912	4556	9	green	green	JJ
6912	4556	10	vegetables	vegetable	NNS
6912	4556	11	of	of	IN
6912	4556	12	delicate	delicate	JJ
6912	4556	13	flavor	flavor	NN
6912	4556	14	?	?	.
6912	4557	1	If	if	IN
6912	4557	2	green	green	JJ
6912	4557	3	vegetables	vegetable	NNS
6912	4557	4	are	be	VBP
6912	4557	5	cooked	cook	VBN
6912	4557	6	in	in	IN
6912	4557	7	water	water	NN
6912	4557	8	,	,	,
6912	4557	9	what	what	WP
6912	4557	10	is	be	VBZ
6912	4557	11	the	the	DT
6912	4557	12	advantage	advantage	NN
6912	4557	13	in	in	IN
6912	4557	14	using	use	VBG
6912	4557	15	a	a	DT
6912	4557	16	small	small	JJ
6912	4557	17	,	,	,
6912	4557	18	rather	rather	RB
6912	4557	19	than	than	IN
6912	4557	20	a	a	DT
6912	4557	21	large	large	JJ
6912	4557	22	quantity	quantity	NN
6912	4557	23	of	of	IN
6912	4557	24	water	water	NN
6912	4557	25	?	?	.
6912	4558	1	What	what	WP
6912	4558	2	is	be	VBZ
6912	4558	3	the	the	DT
6912	4558	4	price	price	NN
6912	4558	5	of	of	IN
6912	4558	6	spinach	spinach	NN
6912	4558	7	per	per	IN
6912	4558	8	pound	pound	NN
6912	4558	9	or	or	CC
6912	4558	10	peck	peck	NN
6912	4558	11	?	?	.
6912	4559	1	How	how	WRB
6912	4559	2	many	many	JJ
6912	4559	3	persons	person	NNS
6912	4559	4	does	do	VBZ
6912	4559	5	one	one	CD
6912	4559	6	pound	pound	NN
6912	4559	7	or	or	CC
6912	4559	8	peck	peck	NN
6912	4559	9	serve	serve	VB
6912	4559	10	?	?	.
6912	4560	1	What	what	WP
6912	4560	2	is	be	VBZ
6912	4560	3	the	the	DT
6912	4560	4	price	price	NN
6912	4560	5	of	of	IN
6912	4560	6	celery	celery	NN
6912	4560	7	per	per	IN
6912	4560	8	bunch	bunch	NN
6912	4560	9	?	?	.
6912	4561	1	What	what	WDT
6912	4561	2	vitamines	vitamine	NNS
6912	4561	3	are	be	VBP
6912	4561	4	present	present	JJ
6912	4561	5	in	in	IN
6912	4561	6	spinach	spinach	NN
6912	4561	7	and	and	CC
6912	4561	8	celery	celery	NN
6912	4561	9	leaves	leave	NNS
6912	4561	10	and	and	CC
6912	4561	11	stems	stem	VBZ
6912	4561	12	?	?	.
6912	4562	1	LESSON	LESSON	NNP
6912	4562	2	LXXX	LXXX	NNP
6912	4562	3	VITAMINES	VITAMINES	NNP
6912	4562	4	--	--	:
6912	4562	5	VEGETABLES	vegetables	NN
6912	4562	6	OF	of	IN
6912	4562	7	STRONG	strong	JJ
6912	4562	8	FLAVOR	FLAVOR	NNP
6912	4562	9	THE	the	DT
6912	4562	10	EFFECT	EFFECT	NNP
6912	4562	11	OF	of	IN
6912	4562	12	COOKING	COOKING	NNP
6912	4562	13	AND	and	CC
6912	4562	14	DRYING	DRYING	NNP
6912	4562	15	VITAMINE	VITAMINE	NNP
6912	4562	16	-	-	HYPH
6912	4562	17	RICH	RICH	NNP
6912	4562	18	FOODS.--Since	FOODS.--Since	NNP
6912	4562	19	vitamines	vitamine	NNS
6912	4562	20	are	be	VBP
6912	4562	21	so	so	RB
6912	4562	22	essential	essential	JJ
6912	4562	23	in	in	IN
6912	4562	24	food	food	NN
6912	4562	25	,	,	,
6912	4562	26	the	the	DT
6912	4562	27	effect	effect	NN
6912	4562	28	of	of	IN
6912	4562	29	cooking	cook	VBG
6912	4562	30	and	and	CC
6912	4562	31	drying	dry	VBG
6912	4562	32	upon	upon	IN
6912	4562	33	the	the	DT
6912	4562	34	vitamine	vitamine	NN
6912	4562	35	content	content	NN
6912	4562	36	of	of	IN
6912	4562	37	a	a	DT
6912	4562	38	food	food	NN
6912	4562	39	needs	need	VBZ
6912	4562	40	to	to	TO
6912	4562	41	be	be	VB
6912	4562	42	considered	consider	VBN
6912	4562	43	.	.	.
6912	4563	1	There	there	EX
6912	4563	2	has	have	VBZ
6912	4563	3	been	be	VBN
6912	4563	4	some	some	DT
6912	4563	5	difference	difference	NN
6912	4563	6	of	of	IN
6912	4563	7	opinion	opinion	NN
6912	4563	8	regarding	regard	VBG
6912	4563	9	this	this	DT
6912	4563	10	matter	matter	NN
6912	4563	11	.	.	.
6912	4564	1	Indeed	indeed	RB
6912	4564	2	,	,	,
6912	4564	3	the	the	DT
6912	4564	4	question	question	NN
6912	4564	5	of	of	IN
6912	4564	6	whether	whether	IN
6912	4564	7	or	or	CC
6912	4564	8	not	not	RB
6912	4564	9	vitamines	vitamine	NNS
6912	4564	10	of	of	IN
6912	4564	11	all	all	DT
6912	4564	12	vitamine	vitamine	NN
6912	4564	13	-	-	HYPH
6912	4564	14	rich	rich	JJ
6912	4564	15	foods	food	NNS
6912	4564	16	are	be	VBP
6912	4564	17	destroyed	destroy	VBN
6912	4564	18	by	by	IN
6912	4564	19	cooking	cook	VBG
6912	4564	20	and	and	CC
6912	4564	21	drying	drying	NN
6912	4564	22	has	have	VBZ
6912	4564	23	not	not	RB
6912	4564	24	been	be	VBN
6912	4564	25	determined	determine	VBN
6912	4564	26	.	.	.
6912	4565	1	It	-PRON-	PRP
6912	4565	2	is	be	VBZ
6912	4565	3	thought	think	VBN
6912	4565	4	,	,	,
6912	4565	5	however	however	RB
6912	4565	6	,	,	,
6912	4565	7	that	that	IN
6912	4565	8	fat	fat	JJ
6912	4565	9	-	-	HYPH
6912	4565	10	soluble	soluble	JJ
6912	4565	11	A	a	DT
6912	4565	12	may	may	MD
6912	4565	13	be	be	VB
6912	4565	14	destroyed	destroy	VBN
6912	4565	15	in	in	IN
6912	4565	16	part	part	NN
6912	4565	17	by	by	IN
6912	4565	18	cooking	cook	VBG
6912	4565	19	at	at	IN
6912	4565	20	boiling	boil	VBG
6912	4565	21	temperature	temperature	NN
6912	4565	22	and	and	CC
6912	4565	23	that	that	DT
6912	4565	24	prolonged	prolong	VBD
6912	4565	25	cooking	cooking	NN
6912	4565	26	may	may	MD
6912	4565	27	almost	almost	RB
6912	4565	28	entirely	entirely	RB
6912	4565	29	destroy	destroy	VB
6912	4565	30	it	-PRON-	PRP
6912	4565	31	.	.	.
6912	4566	1	Water	water	NN
6912	4566	2	-	-	HYPH
6912	4566	3	soluble	soluble	JJ
6912	4566	4	B	b	NN
6912	4566	5	is	be	VBZ
6912	4566	6	thought	think	VBN
6912	4566	7	to	to	TO
6912	4566	8	be	be	VB
6912	4566	9	little	little	RB
6912	4566	10	affected	affect	VBN
6912	4566	11	by	by	IN
6912	4566	12	ordinary	ordinary	JJ
6912	4566	13	home	home	NN
6912	4566	14	cooking	cooking	NN
6912	4566	15	processes	process	NNS
6912	4566	16	.	.	.
6912	4567	1	But	but	CC
6912	4567	2	when	when	WRB
6912	4567	3	foods	food	NNS
6912	4567	4	containing	contain	VBG
6912	4567	5	it	-PRON-	PRP
6912	4567	6	are	be	VBP
6912	4567	7	heated	heat	VBN
6912	4567	8	above	above	IN
6912	4567	9	boiling	boil	VBG
6912	4567	10	temperature	temperature	NN
6912	4567	11	,	,	,
6912	4567	12	as	as	IN
6912	4567	13	in	in	IN
6912	4567	14	commercial	commercial	JJ
6912	4567	15	canning	canning	NN
6912	4567	16	and	and	CC
6912	4567	17	cooking	cooking	NN
6912	4567	18	in	in	IN
6912	4567	19	the	the	DT
6912	4567	20	pressure	pressure	NN
6912	4567	21	cooker	cooker	NN
6912	4567	22	,	,	,
6912	4567	23	the	the	DT
6912	4567	24	vitamine	vitamine	NN
6912	4567	25	is	be	VBZ
6912	4567	26	believed	believe	VBN
6912	4567	27	to	to	TO
6912	4567	28	be	be	VB
6912	4567	29	partially	partially	RB
6912	4567	30	or	or	CC
6912	4567	31	completely	completely	RB
6912	4567	32	destroyed	destroy	VBN
6912	4567	33	.	.	.
6912	4568	1	It	-PRON-	PRP
6912	4568	2	is	be	VBZ
6912	4568	3	thought	think	VBN
6912	4568	4	the	the	DT
6912	4568	5	water	water	NN
6912	4568	6	-	-	HYPH
6912	4568	7	soluble	soluble	JJ
6912	4568	8	B	b	NN
6912	4568	9	vitamine	vitamine	NN
6912	4568	10	present	present	NN
6912	4568	11	in	in	IN
6912	4568	12	foods	food	NNS
6912	4568	13	is	be	VBZ
6912	4568	14	destroyed	destroy	VBN
6912	4568	15	by	by	IN
6912	4568	16	cooking	cook	VBG
6912	4568	17	them	-PRON-	PRP
6912	4568	18	in	in	IN
6912	4568	19	water	water	NN
6912	4568	20	to	to	TO
6912	4568	21	which	which	WDT
6912	4568	22	baking	bake	VBG
6912	4568	23	soda	soda	NN
6912	4568	24	or	or	CC
6912	4568	25	any	any	DT
6912	4568	26	alkali	alkali	NN
6912	4568	27	is	be	VBZ
6912	4568	28	added	add	VBN
6912	4568	29	.	.	.
6912	4569	1	Water	water	NN
6912	4569	2	-	-	HYPH
6912	4569	3	soluble	soluble	JJ
6912	4569	4	C	C	NNP
6912	4569	5	is	be	VBZ
6912	4569	6	decidedly	decidedly	RB
6912	4569	7	affected	affect	VBN
6912	4569	8	by	by	IN
6912	4569	9	heat	heat	NN
6912	4569	10	.	.	.
6912	4570	1	Vegetables	vegetable	NNS
6912	4570	2	cooked	cook	VBN
6912	4570	3	for	for	IN
6912	4570	4	even	even	RB
6912	4570	5	twenty	twenty	CD
6912	4570	6	minutes	minute	NNS
6912	4570	7	at	at	IN
6912	4570	8	boiling	boil	VBG
6912	4570	9	temperature	temperature	NN
6912	4570	10	lose	lose	XX
6912	4570	11	much	much	JJ
6912	4570	12	of	of	IN
6912	4570	13	their	-PRON-	PRP$
6912	4570	14	usefulness	usefulness	NN
6912	4570	15	in	in	IN
6912	4570	16	preventing	prevent	VBG
6912	4570	17	scurvy	scurvy	NN
6912	4570	18	.	.	.
6912	4571	1	It	-PRON-	PRP
6912	4571	2	is	be	VBZ
6912	4571	3	thought	think	VBN
6912	4571	4	,	,	,
6912	4571	5	however	however	RB
6912	4571	6	,	,	,
6912	4571	7	that	that	DT
6912	4571	8	very	very	RB
6912	4571	9	young	young	JJ
6912	4571	10	carrots	carrot	NNS
6912	4571	11	cooked	cook	VBN
6912	4571	12	for	for	IN
6912	4571	13	a	a	DT
6912	4571	14	short	short	JJ
6912	4571	15	time	time	NN
6912	4571	16	,	,	,
6912	4571	17	and	and	CC
6912	4571	18	canned	canned	JJ
6912	4571	19	tomatoes	tomato	NNS
6912	4571	20	,	,	,
6912	4571	21	contain	contain	VB
6912	4571	22	water	water	NN
6912	4571	23	-	-	HYPH
6912	4571	24	soluble	soluble	JJ
6912	4571	25	C.	C.	NNP
6912	4571	26	Drying	Drying	NNP
6912	4571	27	also	also	RB
6912	4571	28	destroys	destroy	VBZ
6912	4571	29	to	to	IN
6912	4571	30	a	a	DT
6912	4571	31	great	great	JJ
6912	4571	32	extent	extent	NN
6912	4571	33	the	the	DT
6912	4571	34	anti	anti	JJ
6912	4571	35	-	-	JJ
6912	4571	36	scorbutic	scorbutic	JJ
6912	4571	37	effect	effect	NN
6912	4571	38	of	of	IN
6912	4571	39	foods	food	NNS
6912	4571	40	containing	contain	VBG
6912	4571	41	water	water	NN
6912	4571	42	-	-	HYPH
6912	4571	43	soluble	soluble	JJ
6912	4571	44	C.	C.	NNP
6912	4571	45	Most	Most	NNP
6912	4571	46	dried	dry	VBD
6912	4571	47	vegetables	vegetable	NNS
6912	4571	48	and	and	CC
6912	4571	49	fruits	fruit	NNS
6912	4571	50	have	have	VBP
6912	4571	51	been	be	VBN
6912	4571	52	found	find	VBN
6912	4571	53	valueless	valueless	NN
6912	4571	54	in	in	IN
6912	4571	55	checking	check	VBG
6912	4571	56	scurvy	scurvy	NN
6912	4571	57	.	.	.
6912	4572	1	Since	since	IN
6912	4572	2	there	there	EX
6912	4572	3	is	be	VBZ
6912	4572	4	no	no	DT
6912	4572	5	question	question	NN
6912	4572	6	about	about	IN
6912	4572	7	the	the	DT
6912	4572	8	vitamine	vitamine	NN
6912	4572	9	content	content	NN
6912	4572	10	of	of	IN
6912	4572	11	uncooked	uncooked	JJ
6912	4572	12	vegetables	vegetable	NNS
6912	4572	13	,	,	,
6912	4572	14	the	the	DT
6912	4572	15	use	use	NN
6912	4572	16	of	of	IN
6912	4572	17	salads	salad	NNS
6912	4572	18	containing	contain	VBG
6912	4572	19	lettuce	lettuce	NN
6912	4572	20	and	and	CC
6912	4572	21	raw	raw	JJ
6912	4572	22	vegetables	vegetable	NNS
6912	4572	23	such	such	JJ
6912	4572	24	as	as	IN
6912	4572	25	cabbage	cabbage	NN
6912	4572	26	and	and	CC
6912	4572	27	carrots	carrot	NNS
6912	4572	28	should	should	MD
6912	4572	29	find	find	VB
6912	4572	30	favor	favor	NN
6912	4572	31	.	.	.
6912	4573	1	Spinach	spinach	NN
6912	4573	2	is	be	VBZ
6912	4573	3	a	a	DT
6912	4573	4	valuable	valuable	JJ
6912	4573	5	food	food	NN
6912	4573	6	not	not	RB
6912	4573	7	only	only	RB
6912	4573	8	because	because	IN
6912	4573	9	it	-PRON-	PRP
6912	4573	10	contains	contain	VBZ
6912	4573	11	vitamines	vitamine	NNS
6912	4573	12	,	,	,
6912	4573	13	but	but	CC
6912	4573	14	because	because	IN
6912	4573	15	it	-PRON-	PRP
6912	4573	16	is	be	VBZ
6912	4573	17	rich	rich	JJ
6912	4573	18	in	in	IN
6912	4573	19	iron	iron	NN
6912	4573	20	.	.	.
6912	4574	1	Young	young	JJ
6912	4574	2	beet	beet	NN
6912	4574	3	tops	top	NNS
6912	4574	4	so	so	RB
6912	4574	5	often	often	RB
6912	4574	6	discarded	discard	VBN
6912	4574	7	contain	contain	NN
6912	4574	8	too	too	RB
6912	4574	9	much	much	JJ
6912	4574	10	valuable	valuable	JJ
6912	4574	11	material	material	NN
6912	4574	12	to	to	TO
6912	4574	13	be	be	VB
6912	4574	14	wasted	waste	VBN
6912	4574	15	.	.	.
6912	4575	1	NUTRIMENT	NUTRIMENT	NNP
6912	4575	2	_	_	NNP
6912	4575	3	VERSUS	VERSUS	NNP
6912	4575	4	_	_	NNP
6912	4575	5	FLAVOR.--If	FLAVOR.--If	NNP
6912	4575	6	vegetables	vegetable	NNS
6912	4575	7	of	of	IN
6912	4575	8	strong	strong	JJ
6912	4575	9	flavor	flavor	NN
6912	4575	10	are	be	VBP
6912	4575	11	cooked	cook	VBN
6912	4575	12	carefully	carefully	RB
6912	4575	13	in	in	IN
6912	4575	14	a	a	DT
6912	4575	15	large	large	JJ
6912	4575	16	quantity	quantity	NN
6912	4575	17	of	of	IN
6912	4575	18	boiling	boiling	NN
6912	4575	19	water	water	NN
6912	4575	20	(	(	-LRB-
6912	4575	21	at	at	IN
6912	4575	22	least	least	JJS
6912	4575	23	4	4	CD
6912	4575	24	quarts	quart	NNS
6912	4575	25	)	)	-RRB-
6912	4575	26	,	,	,
6912	4575	27	a	a	DT
6912	4575	28	mild	mild	JJ
6912	4575	29	flavor	flavor	NN
6912	4575	30	results	result	NNS
6912	4575	31	,	,	,
6912	4575	32	but	but	CC
6912	4575	33	much	much	JJ
6912	4575	34	of	of	IN
6912	4575	35	the	the	DT
6912	4575	36	ash	ash	NN
6912	4575	37	is	be	VBZ
6912	4575	38	lost	lose	VBN
6912	4575	39	.	.	.
6912	4576	1	If	if	IN
6912	4576	2	vegetables	vegetable	NNS
6912	4576	3	are	be	VBP
6912	4576	4	steamed	steamed	JJ
6912	4576	5	there	there	EX
6912	4576	6	is	be	VBZ
6912	4576	7	little	little	JJ
6912	4576	8	loss	loss	NN
6912	4576	9	of	of	IN
6912	4576	10	ash	ash	NN
6912	4576	11	but	but	CC
6912	4576	12	the	the	DT
6912	4576	13	strong	strong	JJ
6912	4576	14	flavor	flavor	NN
6912	4576	15	is	be	VBZ
6912	4576	16	retained	retain	VBN
6912	4576	17	.	.	.
6912	4577	1	In	in	IN
6912	4577	2	the	the	DT
6912	4577	3	cooking	cooking	NN
6912	4577	4	of	of	IN
6912	4577	5	cabbage	cabbage	NN
6912	4577	6	,	,	,
6912	4577	7	for	for	IN
6912	4577	8	example	example	NN
6912	4577	9	,	,	,
6912	4577	10	investigation	investigation	NN
6912	4577	11	has	have	VBZ
6912	4577	12	shown	show	VBN
6912	4577	13	that	that	IN
6912	4577	14	almost	almost	RB
6912	4577	15	four	four	CD
6912	4577	16	times	time	NNS
6912	4577	17	as	as	RB
6912	4577	18	much	much	JJ
6912	4577	19	ash	ash	NN
6912	4577	20	may	may	MD
6912	4577	21	be	be	VB
6912	4577	22	lost	lose	VBN
6912	4577	23	by	by	IN
6912	4577	24	boiling	boil	VBG
6912	4577	25	as	as	IN
6912	4577	26	by	by	IN
6912	4577	27	steaming	steam	VBG
6912	4577	28	.	.	.
6912	4578	1	In	in	IN
6912	4578	2	the	the	DT
6912	4578	3	cooking	cooking	NN
6912	4578	4	of	of	IN
6912	4578	5	such	such	JJ
6912	4578	6	vegetables	vegetable	NNS
6912	4578	7	as	as	IN
6912	4578	8	cabbage	cabbage	NN
6912	4578	9	and	and	CC
6912	4578	10	onions	onion	NNS
6912	4578	11	the	the	DT
6912	4578	12	question	question	NN
6912	4578	13	arises	arise	VBZ
6912	4578	14	:	:	:
6912	4578	15	Is	be	VBZ
6912	4578	16	it	-PRON-	PRP
6912	4578	17	better	well	JJR
6912	4578	18	to	to	TO
6912	4578	19	steam	steam	VB
6912	4578	20	them	-PRON-	PRP
6912	4578	21	and	and	CC
6912	4578	22	thus	thus	RB
6912	4578	23	lose	lose	VB
6912	4578	24	little	little	JJ
6912	4578	25	nutriment	nutriment	NN
6912	4578	26	but	but	CC
6912	4578	27	preserve	preserve	VB
6912	4578	28	the	the	DT
6912	4578	29	strong	strong	JJ
6912	4578	30	flavor	flavor	NN
6912	4578	31	;	;	,
6912	4578	32	or	or	CC
6912	4578	33	to	to	TO
6912	4578	34	boil	boil	VB
6912	4578	35	them	-PRON-	PRP
6912	4578	36	in	in	IN
6912	4578	37	much	much	JJ
6912	4578	38	water	water	NN
6912	4578	39	and	and	CC
6912	4578	40	thus	thus	RB
6912	4578	41	lose	lose	VB
6912	4578	42	much	much	JJ
6912	4578	43	nutriment	nutriment	NN
6912	4578	44	but	but	CC
6912	4578	45	secure	secure	JJ
6912	4578	46	delicate	delicate	JJ
6912	4578	47	flavor	flavor	NN
6912	4578	48	?	?	.
6912	4579	1	If	if	IN
6912	4579	2	strong	strong	JJ
6912	4579	3	cabbage	cabbage	NN
6912	4579	4	flavor	flavor	NN
6912	4579	5	is	be	VBZ
6912	4579	6	not	not	RB
6912	4579	7	distasteful	distasteful	JJ
6912	4579	8	,	,	,
6912	4579	9	steam	steam	VBP
6912	4579	10	it	-PRON-	PRP
6912	4579	11	or	or	CC
6912	4579	12	cook	cook	VB
6912	4579	13	it	-PRON-	PRP
6912	4579	14	in	in	IN
6912	4579	15	a	a	DT
6912	4579	16	small	small	JJ
6912	4579	17	quantity	quantity	NN
6912	4579	18	of	of	IN
6912	4579	19	water	water	NN
6912	4579	20	by	by	IN
6912	4579	21	all	all	DT
6912	4579	22	means	mean	NNS
6912	4579	23	.	.	.
6912	4580	1	If	if	IN
6912	4580	2	delicate	delicate	JJ
6912	4580	3	cabbage	cabbage	NN
6912	4580	4	flavor	flavor	NN
6912	4580	5	is	be	VBZ
6912	4580	6	much	much	RB
6912	4580	7	more	more	RBR
6912	4580	8	pleasing	pleasing	JJ
6912	4580	9	,	,	,
6912	4580	10	cook	cook	VB
6912	4580	11	it	-PRON-	PRP
6912	4580	12	in	in	IN
6912	4580	13	much	much	JJ
6912	4580	14	water	water	NN
6912	4580	15	.	.	.
6912	4581	1	Onions	onion	NNS
6912	4581	2	have	have	VBP
6912	4581	3	such	such	PDT
6912	4581	4	a	a	DT
6912	4581	5	strong	strong	JJ
6912	4581	6	flavor	flavor	NN
6912	4581	7	that	that	WDT
6912	4581	8	most	most	JJS
6912	4581	9	housekeepers	housekeeper	NNS
6912	4581	10	prefer	prefer	VBP
6912	4581	11	to	to	TO
6912	4581	12	sacrifice	sacrifice	VB
6912	4581	13	nutriment	nutriment	NN
6912	4581	14	for	for	IN
6912	4581	15	flavor	flavor	NN
6912	4581	16	.	.	.
6912	4582	1	CREAMED	CREAMED	NNP
6912	4582	2	CABBAGE	cabbage	NN
6912	4582	3	(	(	-LRB-
6912	4582	4	Cooked	cook	VBN
6912	4582	5	in	in	IN
6912	4582	6	Much	Much	NNP
6912	4582	7	Water	Water	NNP
6912	4582	8	)	)	-RRB-
6912	4582	9	A	a	DT
6912	4582	10	head	head	NN
6912	4582	11	of	of	IN
6912	4582	12	cabbage	cabbage	NN
6912	4582	13	should	should	MD
6912	4582	14	be	be	VB
6912	4582	15	cut	cut	VBN
6912	4582	16	into	into	IN
6912	4582	17	quarters	quarter	NNS
6912	4582	18	and	and	CC
6912	4582	19	placed	place	VBN
6912	4582	20	in	in	IN
6912	4582	21	cold	cold	JJ
6912	4582	22	water	water	NN
6912	4582	23	.	.	.
6912	4583	1	If	if	IN
6912	4583	2	it	-PRON-	PRP
6912	4583	3	is	be	VBZ
6912	4583	4	wilted	wilt	VBN
6912	4583	5	,	,	,
6912	4583	6	it	-PRON-	PRP
6912	4583	7	should	should	MD
6912	4583	8	remain	remain	VB
6912	4583	9	in	in	IN
6912	4583	10	the	the	DT
6912	4583	11	water	water	NN
6912	4583	12	until	until	IN
6912	4583	13	freshened	freshen	VBN
6912	4583	14	.	.	.
6912	4584	1	Cook	cook	VB
6912	4584	2	the	the	DT
6912	4584	3	cabbage	cabbage	NN
6912	4584	4	uncovered	uncover	VBN
6912	4584	5	from	from	IN
6912	4584	6	15	15	CD
6912	4584	7	to	to	TO
6912	4584	8	25	25	CD
6912	4584	9	minutes	minute	NNS
6912	4584	10	in	in	IN
6912	4584	11	a	a	DT
6912	4584	12	large	large	JJ
6912	4584	13	quantity	quantity	NN
6912	4584	14	of	of	IN
6912	4584	15	boiling	boiling	NN
6912	4584	16	water	water	NN
6912	4584	17	(	(	-LRB-
6912	4584	18	1	1	CD
6912	4584	19	teaspoonful	teaspoonful	NN
6912	4584	20	of	of	IN
6912	4584	21	salt	salt	NN
6912	4584	22	to	to	IN
6912	4584	23	I	-PRON-	PRP
6912	4584	24	quart	quart	VB
6912	4584	25	of	of	IN
6912	4584	26	water	water	NN
6912	4584	27	)	)	-RRB-
6912	4584	28	.	.	.
6912	4585	1	The	the	DT
6912	4585	2	time	time	NN
6912	4585	3	depends	depend	VBZ
6912	4585	4	upon	upon	IN
6912	4585	5	the	the	DT
6912	4585	6	age	age	NN
6912	4585	7	of	of	IN
6912	4585	8	the	the	DT
6912	4585	9	cabbage	cabbage	NN
6912	4585	10	.	.	.
6912	4586	1	Drain	drain	VB
6912	4586	2	well	well	RB
6912	4586	3	.	.	.
6912	4587	1	With	with	IN
6912	4587	2	the	the	DT
6912	4587	3	knife	knife	NN
6912	4587	4	and	and	CC
6912	4587	5	fork	fork	NN
6912	4587	6	cut	cut	VBD
6912	4587	7	the	the	DT
6912	4587	8	cabbage	cabbage	NN
6912	4587	9	in	in	IN
6912	4587	10	the	the	DT
6912	4587	11	saucepan	saucepan	NN
6912	4587	12	.	.	.
6912	4588	1	(	(	-LRB-
6912	4588	2	Do	do	VB
6912	4588	3	not	not	RB
6912	4588	4	discard	discard	VB
6912	4588	5	the	the	DT
6912	4588	6	core	core	NN
6912	4588	7	of	of	IN
6912	4588	8	young	young	JJ
6912	4588	9	cabbage	cabbage	NN
6912	4588	10	since	since	IN
6912	4588	11	it	-PRON-	PRP
6912	4588	12	contains	contain	VBZ
6912	4588	13	valuable	valuable	JJ
6912	4588	14	nutrients	nutrient	NNS
6912	4588	15	.	.	.
6912	4588	16	)	)	-RRB-
6912	4589	1	Mix	mix	VB
6912	4589	2	with	with	IN
6912	4589	3	White	White	NNP
6912	4589	4	Sauce	Sauce	NNP
6912	4589	5	,	,	,
6912	4589	6	using	use	VBG
6912	4589	7	two	two	CD
6912	4589	8	parts	part	NNS
6912	4589	9	of	of	IN
6912	4589	10	cabbage	cabbage	NN
6912	4589	11	to	to	IN
6912	4589	12	one	one	CD
6912	4589	13	of	of	IN
6912	4589	14	White	White	NNP
6912	4589	15	Sauce	Sauce	NNP
6912	4589	16	.	.	.
6912	4590	1	Heat	heat	VB
6912	4590	2	and	and	CC
6912	4590	3	serve	serve	VB
6912	4590	4	(	(	-LRB-
6912	4590	5	see	see	VB
6912	4590	6	_	_	NNP
6912	4590	7	Creamed	Creamed	NNP
6912	4590	8	and	and	CC
6912	4590	9	Scalloped	Scalloped	NNP
6912	4590	10	Vegetables	Vegetables	NNPS
6912	4590	11	_	_	NNP
6912	4590	12	)	)	-RRB-
6912	4590	13	.	.	.
6912	4591	1	_	_	NNP
6912	4591	2	Scalloped	Scalloped	NNP
6912	4591	3	Cabbage	Cabbage	NNP
6912	4591	4	_	_	NNP
6912	4591	5	may	may	MD
6912	4591	6	be	be	VB
6912	4591	7	prepared	prepare	VBN
6912	4591	8	by	by	IN
6912	4591	9	placing	place	VBG
6912	4591	10	creamed	creamed	JJ
6912	4591	11	cabbage	cabbage	NN
6912	4591	12	in	in	IN
6912	4591	13	a	a	DT
6912	4591	14	baking	baking	NN
6912	4591	15	-	-	HYPH
6912	4591	16	dish	dish	NN
6912	4591	17	,	,	,
6912	4591	18	covering	cover	VBG
6912	4591	19	with	with	IN
6912	4591	20	Buttered	Buttered	NNP
6912	4591	21	Crumbs	Crumbs	NNP
6912	4591	22	and	and	CC
6912	4591	23	baking	bake	VBG
6912	4591	24	until	until	IN
6912	4591	25	the	the	DT
6912	4591	26	crumbs	crumb	NNS
6912	4591	27	are	be	VBP
6912	4591	28	brown	brown	JJ
6912	4591	29	.	.	.
6912	4592	1	Instead	instead	RB
6912	4592	2	of	of	IN
6912	4592	3	using	use	VBG
6912	4592	4	White	White	NNP
6912	4592	5	Sauce	Sauce	NNP
6912	4592	6	with	with	IN
6912	4592	7	the	the	DT
6912	4592	8	cabbage	cabbage	NN
6912	4592	9	,	,	,
6912	4592	10	butter	butter	NN
6912	4592	11	(	(	-LRB-
6912	4592	12	or	or	CC
6912	4592	13	substitute	substitute	NN
6912	4592	14	)	)	-RRB-
6912	4592	15	,	,	,
6912	4592	16	pepper	pepper	NN
6912	4592	17	,	,	,
6912	4592	18	and	and	CC
6912	4592	19	more	more	JJR
6912	4592	20	salt	salt	NN
6912	4592	21	(	(	-LRB-
6912	4592	22	if	if	IN
6912	4592	23	required	require	VBN
6912	4592	24	)	)	-RRB-
6912	4592	25	may	may	MD
6912	4592	26	be	be	VB
6912	4592	27	added	add	VBN
6912	4592	28	.	.	.
6912	4593	1	Use	use	VB
6912	4593	2	1	1	CD
6912	4593	3	tablespoonful	tablespoonful	NN
6912	4593	4	of	of	IN
6912	4593	5	butter	butter	NN
6912	4593	6	(	(	-LRB-
6912	4593	7	or	or	CC
6912	4593	8	substitute	substitute	NN
6912	4593	9	)	)	-RRB-
6912	4593	10	to	to	IN
6912	4593	11	each	each	DT
6912	4593	12	pint	pint	NN
6912	4593	13	of	of	IN
6912	4593	14	cabbage	cabbage	NN
6912	4593	15	.	.	.
6912	4594	1	CABBAGE	CABBAGE	NNP
6912	4594	2	(	(	-LRB-
6912	4594	3	COOKED	COOKED	NNP
6912	4594	4	IN	in	IN
6912	4594	5	LITTLE	LITTLE	NNP
6912	4594	6	WATER	water	NN
6912	4594	7	)	)	-RRB-
6912	4594	8	Clean	clean	JJ
6912	4594	9	cabbage	cabbage	NN
6912	4594	10	,	,	,
6912	4594	11	then	then	RB
6912	4594	12	cut	cut	VB
6912	4594	13	or	or	CC
6912	4594	14	chop	chop	VB
6912	4594	15	both	both	PDT
6912	4594	16	the	the	DT
6912	4594	17	leaves	leave	NNS
6912	4594	18	and	and	CC
6912	4594	19	core	core	NN
6912	4594	20	.	.	.
6912	4595	1	Cook	cook	VB
6912	4595	2	in	in	IN
6912	4595	3	a	a	DT
6912	4595	4	_	_	NNP
6912	4595	5	small	small	JJ
6912	4595	6	quantity	quantity	NN
6912	4595	7	_	_	NNP
6912	4595	8	of	of	IN
6912	4595	9	boiling	boil	VBG
6912	4595	10	water	water	NN
6912	4595	11	from	from	IN
6912	4595	12	15	15	CD
6912	4595	13	to	to	TO
6912	4595	14	25	25	CD
6912	4595	15	minutes	minute	NNS
6912	4595	16	.	.	.
6912	4596	1	The	the	DT
6912	4596	2	small	small	JJ
6912	4596	3	quantity	quantity	NN
6912	4596	4	of	of	IN
6912	4596	5	stock	stock	NN
6912	4596	6	which	which	WDT
6912	4596	7	remains	remain	VBZ
6912	4596	8	after	after	IN
6912	4596	9	cooking	cooking	NN
6912	4596	10	should	should	MD
6912	4596	11	be	be	VB
6912	4596	12	served	serve	VBN
6912	4596	13	with	with	IN
6912	4596	14	the	the	DT
6912	4596	15	vegetable	vegetable	NN
6912	4596	16	to	to	TO
6912	4596	17	which	which	WDT
6912	4596	18	butter	butter	NN
6912	4596	19	(	(	-LRB-
6912	4596	20	or	or	CC
6912	4596	21	substitute	substitute	NN
6912	4596	22	)	)	-RRB-
6912	4596	23	and	and	CC
6912	4596	24	seasonings	seasoning	NNS
6912	4596	25	are	be	VBP
6912	4596	26	added	add	VBN
6912	4596	27	.	.	.
6912	4597	1	The	the	DT
6912	4597	2	stock	stock	NN
6912	4597	3	may	may	MD
6912	4597	4	also	also	RB
6912	4597	5	be	be	VB
6912	4597	6	drained	drain	VBN
6912	4597	7	from	from	IN
6912	4597	8	the	the	DT
6912	4597	9	cabbage	cabbage	NN
6912	4597	10	and	and	CC
6912	4597	11	used	use	VBN
6912	4597	12	in	in	IN
6912	4597	13	making	make	VBG
6912	4597	14	White	White	NNP
6912	4597	15	Sauce	Sauce	NNP
6912	4597	16	in	in	IN
6912	4597	17	which	which	WDT
6912	4597	18	the	the	DT
6912	4597	19	vegetable	vegetable	NN
6912	4597	20	is	be	VBZ
6912	4597	21	served	serve	VBN
6912	4597	22	.	.	.
6912	4598	1	CREAMED	CREAMED	NNP
6912	4598	2	CABBAGE	CABBAGE	NNP
6912	4598	3	(	(	-LRB-
6912	4598	4	STEAMED	STEAMED	NNP
6912	4598	5	)	)	-RRB-
6912	4598	6	Cut	Cut	NNP
6912	4598	7	and	and	CC
6912	4598	8	clean	clean	JJ
6912	4598	9	cabbage	cabbage	NN
6912	4598	10	as	as	IN
6912	4598	11	directed	direct	VBN
6912	4598	12	above	above	RB
6912	4598	13	.	.	.
6912	4599	1	Place	place	NN
6912	4599	2	in	in	IN
6912	4599	3	a	a	DT
6912	4599	4	granite	granite	NN
6912	4599	5	utensil	utensil	JJ
6912	4599	6	and	and	CC
6912	4599	7	steam	steam	NN
6912	4599	8	until	until	IN
6912	4599	9	tender	tender	NN
6912	4599	10	(	(	-LRB-
6912	4599	11	usually	usually	RB
6912	4599	12	about	about	IN
6912	4599	13	45	45	CD
6912	4599	14	minutes	minute	NNS
6912	4599	15	)	)	-RRB-
6912	4599	16	.	.	.
6912	4600	1	Cut	cut	VB
6912	4600	2	the	the	DT
6912	4600	3	leaves	leave	NNS
6912	4600	4	and	and	CC
6912	4600	5	add	add	VB
6912	4600	6	White	White	NNP
6912	4600	7	Sauce	Sauce	NNP
6912	4600	8	as	as	IN
6912	4600	9	directed	direct	VBN
6912	4600	10	above	above	RB
6912	4600	11	.	.	.
6912	4601	1	ONIONS	ONIONS	NNP
6912	4601	2	(	(	-LRB-
6912	4601	3	COOKED	COOKED	NNP
6912	4601	4	IN	in	IN
6912	4601	5	MUCH	MUCH	NNP
6912	4601	6	WATER	water	NN
6912	4601	7	)	)	-RRB-
6912	4601	8	1	1	CD
6912	4601	9	pound	pound	NN
6912	4601	10	onions	onion	NNS
6912	4601	11	1/2	1/2	CD
6912	4601	12	cupful	cupful	JJ
6912	4601	13	milk	milk	NN
6912	4601	14	1	1	CD
6912	4601	15	to	to	IN
6912	4601	16	2	2	CD
6912	4601	17	tablespoonfuls	tablespoonful	NNS
6912	4601	18	butter	butter	NN
6912	4601	19	1/2	1/2	CD
6912	4601	20	teaspoonful	teaspoonful	JJ
6912	4601	21	salt	salt	NN
6912	4601	22	Pepper	Pepper	NNP
6912	4601	23	Peel	Peel	NNP
6912	4601	24	and	and	CC
6912	4601	25	wash	wash	VB
6912	4601	26	the	the	DT
6912	4601	27	onions	onion	NNS
6912	4601	28	;	;	:
6912	4601	29	then	then	RB
6912	4601	30	cook	cook	NN
6912	4601	31	uncovered	uncover	VBN
6912	4601	32	in	in	IN
6912	4601	33	a	a	DT
6912	4601	34	large	large	JJ
6912	4601	35	quantity	quantity	NN
6912	4601	36	of	of	IN
6912	4601	37	boiling	boil	VBG
6912	4601	38	salted	salt	VBN
6912	4601	39	water	water	NN
6912	4601	40	;	;	:
6912	4601	41	change	change	VB
6912	4601	42	the	the	DT
6912	4601	43	water	water	NN
6912	4601	44	at	at	IN
6912	4601	45	the	the	DT
6912	4601	46	end	end	NN
6912	4601	47	of	of	IN
6912	4601	48	5	5	CD
6912	4601	49	minutes	minute	NNS
6912	4601	50	and	and	CC
6912	4601	51	again	again	RB
6912	4601	52	in	in	IN
6912	4601	53	10	10	CD
6912	4601	54	minutes	minute	NNS
6912	4601	55	;	;	:
6912	4601	56	cook	cook	VBP
6912	4601	57	until	until	IN
6912	4601	58	tender	tender	NN
6912	4601	59	.	.	.
6912	4602	1	Drain	drain	NN
6912	4602	2	;	;	:
6912	4602	3	add	add	VB
6912	4602	4	milk	milk	NN
6912	4602	5	and	and	CC
6912	4602	6	seasonings	seasoning	NNS
6912	4602	7	and	and	CC
6912	4602	8	cook	cook	NN
6912	4602	9	until	until	IN
6912	4602	10	the	the	DT
6912	4602	11	milk	milk	NN
6912	4602	12	is	be	VBZ
6912	4602	13	hot	hot	JJ
6912	4602	14	.	.	.
6912	4603	1	NOTE.--It	NOTE.--It	NNP
6912	4603	2	is	be	VBZ
6912	4603	3	advisable	advisable	JJ
6912	4603	4	to	to	TO
6912	4603	5	save	save	VB
6912	4603	6	the	the	DT
6912	4603	7	water	water	NN
6912	4603	8	drained	drain	VBN
6912	4603	9	from	from	IN
6912	4603	10	onions	onion	NNS
6912	4603	11	,	,	,
6912	4603	12	boil	boil	VB
6912	4603	13	it	-PRON-	PRP
6912	4603	14	down	down	RP
6912	4603	15	,	,	,
6912	4603	16	and	and	CC
6912	4603	17	use	use	VB
6912	4603	18	it	-PRON-	PRP
6912	4603	19	in	in	IN
6912	4603	20	soups	soup	NNS
6912	4603	21	,	,	,
6912	4603	22	stews	stew	NNS
6912	4603	23	,	,	,
6912	4603	24	or	or	CC
6912	4603	25	hash	hash	NN
6912	4603	26	for	for	IN
6912	4603	27	flavor	flavor	NN
6912	4603	28	.	.	.
6912	4604	1	Onions	onion	NNS
6912	4604	2	may	may	MD
6912	4604	3	also	also	RB
6912	4604	4	be	be	VB
6912	4604	5	served	serve	VBN
6912	4604	6	with	with	IN
6912	4604	7	White	White	NNP
6912	4604	8	Sauce	Sauce	NNP
6912	4604	9	,	,	,
6912	4604	10	or	or	CC
6912	4604	11	they	-PRON-	PRP
6912	4604	12	may	may	MD
6912	4604	13	be	be	VB
6912	4604	14	scalloped	scallop	VBN
6912	4604	15	,	,	,
6912	4604	16	_	_	NNP
6912	4604	17	i.e.	i.e.	FW
6912	4604	18	_	_	NNP
6912	4604	19	cut	cut	VBD
6912	4604	20	into	into	IN
6912	4604	21	quarters	quarter	NNS
6912	4604	22	,	,	,
6912	4604	23	placed	place	VBN
6912	4604	24	in	in	IN
6912	4604	25	a	a	DT
6912	4604	26	baking	baking	NN
6912	4604	27	-	-	HYPH
6912	4604	28	dish	dish	NN
6912	4604	29	,	,	,
6912	4604	30	covered	cover	VBN
6912	4604	31	with	with	IN
6912	4604	32	White	White	NNP
6912	4604	33	Sauce	Sauce	NNP
6912	4604	34	and	and	CC
6912	4604	35	Buttered	Buttered	NNP
6912	4604	36	Crumbs	Crumbs	NNP
6912	4604	37	,	,	,
6912	4604	38	and	and	CC
6912	4604	39	then	then	RB
6912	4604	40	browned	brown	VBN
6912	4604	41	in	in	IN
6912	4604	42	the	the	DT
6912	4604	43	oven	oven	NN
6912	4604	44	.	.	.
6912	4605	1	The	the	DT
6912	4605	2	stain	stain	NN
6912	4605	3	and	and	CC
6912	4605	4	odor	odor	NN
6912	4605	5	may	may	MD
6912	4605	6	be	be	VB
6912	4605	7	kept	keep	VBN
6912	4605	8	from	from	IN
6912	4605	9	the	the	DT
6912	4605	10	hands	hand	NNS
6912	4605	11	if	if	IN
6912	4605	12	onions	onion	NNS
6912	4605	13	are	be	VBP
6912	4605	14	held	hold	VBN
6912	4605	15	under	under	IN
6912	4605	16	water	water	NN
6912	4605	17	when	when	WRB
6912	4605	18	peeled	peel	VBN
6912	4605	19	.	.	.
6912	4606	1	If	if	IN
6912	4606	2	onions	onion	NNS
6912	4606	3	are	be	VBP
6912	4606	4	cooked	cook	VBN
6912	4606	5	uncovered	uncovered	JJ
6912	4606	6	in	in	IN
6912	4606	7	a	a	DT
6912	4606	8	_	_	NNP
6912	4606	9	large	large	JJ
6912	4606	10	quantity	quantity	NN
6912	4606	11	of	of	IN
6912	4606	12	gently	gently	RB
6912	4606	13	boiling	boil	VBG
6912	4606	14	water	water	NN
6912	4606	15	in	in	IN
6912	4606	16	a	a	DT
6912	4606	17	well	well	RB
6912	4606	18	-	-	HYPH
6912	4606	19	ventilated	ventilate	VBN
6912	4606	20	kitchen	kitchen	NN
6912	4606	21	_	_	NNP
6912	4606	22	,	,	,
6912	4606	23	not	not	RB
6912	4606	24	much	much	JJ
6912	4606	25	odor	odor	NN
6912	4606	26	is	be	VBZ
6912	4606	27	noticed	notice	VBN
6912	4606	28	.	.	.
6912	4607	1	The	the	DT
6912	4607	2	fireless	fireless	NN
6912	4607	3	cooker	cooker	NN
6912	4607	4	,	,	,
6912	4607	5	however	however	RB
6912	4607	6	,	,	,
6912	4607	7	provides	provide	VBZ
6912	4607	8	satisfactory	satisfactory	JJ
6912	4607	9	means	mean	NNS
6912	4607	10	of	of	IN
6912	4607	11	cooking	cooking	NN
6912	4607	12	onions	onion	NNS
6912	4607	13	without	without	IN
6912	4607	14	the	the	DT
6912	4607	15	disagreeable	disagreeable	JJ
6912	4607	16	odor	odor	NN
6912	4607	17	(	(	-LRB-
6912	4607	18	see	see	VB
6912	4607	19	Lesson	Lesson	NNP
6912	4607	20	XXII	XXII	NNP
6912	4607	21	)	)	-RRB-
6912	4607	22	.	.	.
6912	4608	1	Place	place	VB
6912	4608	2	the	the	DT
6912	4608	3	onions	onion	NNS
6912	4608	4	in	in	IN
6912	4608	5	a	a	DT
6912	4608	6	large	large	JJ
6912	4608	7	quantity	quantity	NN
6912	4608	8	of	of	IN
6912	4608	9	water	water	NN
6912	4608	10	and	and	CC
6912	4608	11	boil	boil	VB
6912	4608	12	for	for	IN
6912	4608	13	5	5	CD
6912	4608	14	minutes	minute	NNS
6912	4608	15	.	.	.
6912	4609	1	Then	then	RB
6912	4609	2	cook	cook	VB
6912	4609	3	in	in	IN
6912	4609	4	the	the	DT
6912	4609	5	fireless	fireless	NN
6912	4609	6	cooker	cooker	NN
6912	4609	7	from	from	IN
6912	4609	8	2	2	CD
6912	4609	9	to	to	TO
6912	4609	10	8	8	CD
6912	4609	11	hours	hour	NNS
6912	4609	12	,	,	,
6912	4609	13	according	accord	VBG
6912	4609	14	to	to	IN
6912	4609	15	the	the	DT
6912	4609	16	size	size	NN
6912	4609	17	and	and	CC
6912	4609	18	the	the	DT
6912	4609	19	age	age	NN
6912	4609	20	of	of	IN
6912	4609	21	the	the	DT
6912	4609	22	onions	onion	NNS
6912	4609	23	,	,	,
6912	4609	24	and	and	CC
6912	4609	25	the	the	DT
6912	4609	26	type	type	NN
6912	4609	27	of	of	IN
6912	4609	28	cooker	cooker	NN
6912	4609	29	.	.	.
6912	4610	1	QUESTIONS	QUESTIONS	NNP
6912	4610	2	Compare	compare	VB
6912	4610	3	the	the	DT
6912	4610	4	three	three	CD
6912	4610	5	methods	method	NNS
6912	4610	6	of	of	IN
6912	4610	7	cooking	cook	VBG
6912	4610	8	cabbage	cabbage	NN
6912	4610	9	given	give	VBN
6912	4610	10	in	in	IN
6912	4610	11	this	this	DT
6912	4610	12	lesson	lesson	NN
6912	4610	13	.	.	.
6912	4611	1	State	state	VB
6912	4611	2	the	the	DT
6912	4611	3	advantages	advantage	NNS
6912	4611	4	and	and	CC
6912	4611	5	disadvantages	disadvantage	NNS
6912	4611	6	of	of	IN
6912	4611	7	each	each	DT
6912	4611	8	.	.	.
6912	4612	1	Why	why	WRB
6912	4612	2	should	should	MD
6912	4612	3	the	the	DT
6912	4612	4	core	core	NN
6912	4612	5	or	or	CC
6912	4612	6	thick	thick	JJ
6912	4612	7	stem	stem	NN
6912	4612	8	of	of	IN
6912	4612	9	cabbage	cabbage	NN
6912	4612	10	be	be	VB
6912	4612	11	used	use	VBN
6912	4612	12	as	as	IN
6912	4612	13	food	food	NN
6912	4612	14	?	?	.
6912	4613	1	What	what	WP
6912	4613	2	is	be	VBZ
6912	4613	3	the	the	DT
6912	4613	4	price	price	NN
6912	4613	5	per	per	IN
6912	4613	6	pound	pound	NN
6912	4613	7	of	of	IN
6912	4613	8	cabbage	cabbage	NN
6912	4613	9	?	?	.
6912	4614	1	What	what	WP
6912	4614	2	is	be	VBZ
6912	4614	3	the	the	DT
6912	4614	4	weight	weight	NN
6912	4614	5	of	of	IN
6912	4614	6	one	one	CD
6912	4614	7	cabbage	cabbage	NN
6912	4614	8	of	of	IN
6912	4614	9	average	average	JJ
6912	4614	10	size	size	NN
6912	4614	11	?	?	.
6912	4615	1	Give	give	VB
6912	4615	2	suggestions	suggestion	NNS
6912	4615	3	for	for	IN
6912	4615	4	selecting	select	VBG
6912	4615	5	a	a	DT
6912	4615	6	cabbage	cabbage	NN
6912	4615	7	.	.	.
6912	4616	1	Why	why	WRB
6912	4616	2	should	should	MD
6912	4616	3	onions	onion	NNS
6912	4616	4	be	be	VB
6912	4616	5	peeled	peel	VBN
6912	4616	6	under	under	IN
6912	4616	7	water	water	NN
6912	4616	8	?	?	.
6912	4617	1	What	what	WP
6912	4617	2	is	be	VBZ
6912	4617	3	the	the	DT
6912	4617	4	purpose	purpose	NN
6912	4617	5	of	of	IN
6912	4617	6	changing	change	VBG
6912	4617	7	the	the	DT
6912	4617	8	water	water	NN
6912	4617	9	twice	twice	RB
6912	4617	10	in	in	IN
6912	4617	11	cooking	cook	VBG
6912	4617	12	onions	onion	NNS
6912	4617	13	?	?	.
6912	4618	1	Why	why	WRB
6912	4618	2	is	be	VBZ
6912	4618	3	it	-PRON-	PRP
6912	4618	4	advisable	advisable	JJ
6912	4618	5	to	to	TO
6912	4618	6	save	save	VB
6912	4618	7	the	the	DT
6912	4618	8	water	water	NN
6912	4618	9	drained	drain	VBN
6912	4618	10	from	from	IN
6912	4618	11	onions	onion	NNS
6912	4618	12	and	and	CC
6912	4618	13	use	use	VB
6912	4618	14	it	-PRON-	PRP
6912	4618	15	in	in	IN
6912	4618	16	soups	soup	NNS
6912	4618	17	and	and	CC
6912	4618	18	other	other	JJ
6912	4618	19	foods	food	NNS
6912	4618	20	?	?	.
6912	4619	1	What	what	WP
6912	4619	2	is	be	VBZ
6912	4619	3	the	the	DT
6912	4619	4	price	price	NN
6912	4619	5	per	per	IN
6912	4619	6	pound	pound	NN
6912	4619	7	of	of	IN
6912	4619	8	onions	onion	NNS
6912	4619	9	?	?	.
6912	4620	1	How	how	WRB
6912	4620	2	many	many	JJ
6912	4620	3	persons	person	NNS
6912	4620	4	will	will	MD
6912	4620	5	one	one	CD
6912	4620	6	pound	pound	NN
6912	4620	7	of	of	IN
6912	4620	8	onions	onion	NNS
6912	4620	9	serve	serve	VB
6912	4620	10	?	?	.
6912	4621	1	LESSON	LESSON	NNP
6912	4621	2	LXXXI	LXXXI	NNP
6912	4621	3	SALADS	SALADS	NNP
6912	4621	4	(	(	-LRB-
6912	4621	5	A	a	NN
6912	4621	6	)	)	-RRB-
6912	4621	7	PREPARATION	preparation	NN
6912	4621	8	OF	of	IN
6912	4621	9	A	a	DT
6912	4621	10	SALAD.--A	salad.--a	XX
6912	4621	11	well	well	RB
6912	4621	12	-	-	HYPH
6912	4621	13	prepared	prepare	VBN
6912	4621	14	salad	salad	NN
6912	4621	15	is	be	VBZ
6912	4621	16	a	a	DT
6912	4621	17	good	good	JJ
6912	4621	18	food	food	NN
6912	4621	19	.	.	.
6912	4622	1	It	-PRON-	PRP
6912	4622	2	is	be	VBZ
6912	4622	3	necessary	necessary	JJ
6912	4622	4	,	,	,
6912	4622	5	however	however	RB
6912	4622	6	,	,	,
6912	4622	7	to	to	TO
6912	4622	8	prepare	prepare	VB
6912	4622	9	it	-PRON-	PRP
6912	4622	10	so	so	IN
6912	4622	11	that	that	IN
6912	4622	12	it	-PRON-	PRP
6912	4622	13	may	may	MD
6912	4622	14	be	be	VB
6912	4622	15	pleasing	pleasing	JJ
6912	4622	16	in	in	IN
6912	4622	17	appearance	appearance	NN
6912	4622	18	as	as	RB
6912	4622	19	well	well	RB
6912	4622	20	as	as	IN
6912	4622	21	in	in	IN
6912	4622	22	taste	taste	NN
6912	4622	23	.	.	.
6912	4623	1	The	the	DT
6912	4623	2	green	green	JJ
6912	4623	3	vegetables	vegetable	NNS
6912	4623	4	used	use	VBN
6912	4623	5	for	for	IN
6912	4623	6	salads	salad	NNS
6912	4623	7	should	should	MD
6912	4623	8	be	be	VB
6912	4623	9	crisp	crisp	JJ
6912	4623	10	,	,	,
6912	4623	11	cold	cold	JJ
6912	4623	12	,	,	,
6912	4623	13	and	and	CC
6912	4623	14	dry	dry	JJ
6912	4623	15	when	when	WRB
6912	4623	16	served	serve	VBN
6912	4623	17	.	.	.
6912	4624	1	If	if	IN
6912	4624	2	several	several	JJ
6912	4624	3	food	food	NN
6912	4624	4	materials	material	NNS
6912	4624	5	are	be	VBP
6912	4624	6	used	use	VBN
6912	4624	7	,	,	,
6912	4624	8	the	the	DT
6912	4624	9	flavors	flavor	NNS
6912	4624	10	should	should	MD
6912	4624	11	blend	blend	VB
6912	4624	12	.	.	.
6912	4625	1	Have	have	VBP
6912	4625	2	the	the	DT
6912	4625	3	salad	salad	NN
6912	4625	4	dressing	dress	VBG
6912	4625	5	well	well	RB
6912	4625	6	seasoned	seasoned	JJ
6912	4625	7	,	,	,
6912	4625	8	and	and	CC
6912	4625	9	its	-PRON-	PRP$
6912	4625	10	ingredients	ingredient	NNS
6912	4625	11	well	well	RB
6912	4625	12	proportioned	proportion	VBD
6912	4625	13	.	.	.
6912	4626	1	Add	add	VB
6912	4626	2	the	the	DT
6912	4626	3	dressing	dressing	NN
6912	4626	4	to	to	IN
6912	4626	5	a	a	DT
6912	4626	6	salad	salad	NN
6912	4626	7	just	just	RB
6912	4626	8	before	before	IN
6912	4626	9	serving	serve	VBG
6912	4626	10	.	.	.
6912	4627	1	LETTUCE	lettuce	JJ
6912	4627	2	FOR	for	IN
6912	4627	3	SALAD	SALAD	NNP
6912	4627	4	Either	either	CC
6912	4627	5	leaf	leaf	NN
6912	4627	6	or	or	CC
6912	4627	7	head	head	VBP
6912	4627	8	lettuce	lettuce	NN
6912	4627	9	forms	form	NNS
6912	4627	10	a	a	DT
6912	4627	11	part	part	NN
6912	4627	12	of	of	IN
6912	4627	13	almost	almost	RB
6912	4627	14	all	all	DT
6912	4627	15	salads	salad	NNS
6912	4627	16	.	.	.
6912	4628	1	It	-PRON-	PRP
6912	4628	2	is	be	VBZ
6912	4628	3	often	often	RB
6912	4628	4	used	use	VBN
6912	4628	5	as	as	IN
6912	4628	6	a	a	DT
6912	4628	7	bed	bed	NN
6912	4628	8	for	for	IN
6912	4628	9	a	a	DT
6912	4628	10	salad	salad	NN
6912	4628	11	,	,	,
6912	4628	12	or	or	CC
6912	4628	13	as	as	IN
6912	4628	14	a	a	DT
6912	4628	15	border	border	NN
6912	4628	16	.	.	.
6912	4629	1	For	for	IN
6912	4629	2	the	the	DT
6912	4629	3	latter	latter	JJ
6912	4629	4	purpose	purpose	NN
6912	4629	5	,	,	,
6912	4629	6	leaf	leaf	NN
6912	4629	7	lettuce	lettuce	NN
6912	4629	8	should	should	MD
6912	4629	9	be	be	VB
6912	4629	10	used	use	VBN
6912	4629	11	and	and	CC
6912	4629	12	cut	cut	VBN
6912	4629	13	into	into	IN
6912	4629	14	strips	strip	NNS
6912	4629	15	with	with	IN
6912	4629	16	the	the	DT
6912	4629	17	scissors	scissor	NNS
6912	4629	18	.	.	.
6912	4630	1	Keep	keep	VB
6912	4630	2	lettuce	lettuce	NN
6912	4630	3	in	in	IN
6912	4630	4	a	a	DT
6912	4630	5	cold	cold	JJ
6912	4630	6	place	place	NN
6912	4630	7	;	;	:
6912	4630	8	separate	separate	VB
6912	4630	9	the	the	DT
6912	4630	10	leaves	leave	NNS
6912	4630	11	,	,	,
6912	4630	12	and	and	CC
6912	4630	13	place	place	VB
6912	4630	14	them	-PRON-	PRP
6912	4630	15	in	in	IN
6912	4630	16	cold	cold	JJ
6912	4630	17	water	water	NN
6912	4630	18	until	until	IN
6912	4630	19	crisp	crisp	JJ
6912	4630	20	and	and	CC
6912	4630	21	fresh	fresh	JJ
6912	4630	22	.	.	.
6912	4631	1	Wash	wash	VB
6912	4631	2	and	and	CC
6912	4631	3	look	look	VB
6912	4631	4	over	over	RP
6912	4631	5	carefully	carefully	RB
6912	4631	6	to	to	TO
6912	4631	7	see	see	VB
6912	4631	8	that	that	IN
6912	4631	9	no	no	DT
6912	4631	10	insects	insect	NNS
6912	4631	11	cling	cling	VBP
6912	4631	12	to	to	IN
6912	4631	13	them	-PRON-	PRP
6912	4631	14	.	.	.
6912	4632	1	Shake	shake	VB
6912	4632	2	the	the	DT
6912	4632	3	water	water	NN
6912	4632	4	from	from	IN
6912	4632	5	the	the	DT
6912	4632	6	leaves	leave	NNS
6912	4632	7	or	or	CC
6912	4632	8	place	place	VB
6912	4632	9	them	-PRON-	PRP
6912	4632	10	in	in	IN
6912	4632	11	a	a	DT
6912	4632	12	cloth	cloth	NN
6912	4632	13	bag	bag	NN
6912	4632	14	or	or	CC
6912	4632	15	a	a	DT
6912	4632	16	wire	wire	NN
6912	4632	17	basket	basket	NN
6912	4632	18	.	.	.
6912	4633	1	Then	then	RB
6912	4633	2	place	place	VB
6912	4633	3	the	the	DT
6912	4633	4	bag	bag	NN
6912	4633	5	or	or	CC
6912	4633	6	basket	basket	NN
6912	4633	7	in	in	IN
6912	4633	8	the	the	DT
6912	4633	9	refrigerator	refrigerator	NN
6912	4633	10	to	to	TO
6912	4633	11	drain	drain	VB
6912	4633	12	.	.	.
6912	4634	1	The	the	DT
6912	4634	2	leaves	leave	NNS
6912	4634	3	may	may	MD
6912	4634	4	also	also	RB
6912	4634	5	be	be	VB
6912	4634	6	dried	dry	VBN
6912	4634	7	with	with	IN
6912	4634	8	a	a	DT
6912	4634	9	towel	towel	NN
6912	4634	10	.	.	.
6912	4635	1	Lettuce	lettuce	NN
6912	4635	2	served	serve	VBD
6912	4635	3	with	with	IN
6912	4635	4	French	French	NNP
6912	4635	5	Dressing	Dressing	NNP
6912	4635	6	makes	make	VBZ
6912	4635	7	a	a	DT
6912	4635	8	plain	plain	JJ
6912	4635	9	but	but	CC
6912	4635	10	pleasing	pleasing	JJ
6912	4635	11	salad	salad	NN
6912	4635	12	.	.	.
6912	4636	1	When	when	WRB
6912	4636	2	lettuce	lettuce	NN
6912	4636	3	is	be	VBZ
6912	4636	4	used	use	VBN
6912	4636	5	as	as	IN
6912	4636	6	a	a	DT
6912	4636	7	bed	bed	NN
6912	4636	8	or	or	CC
6912	4636	9	border	border	NN
6912	4636	10	for	for	IN
6912	4636	11	a	a	DT
6912	4636	12	salad	salad	NN
6912	4636	13	,	,	,
6912	4636	14	it	-PRON-	PRP
6912	4636	15	should	should	MD
6912	4636	16	be	be	VB
6912	4636	17	eaten	eat	VBN
6912	4636	18	and	and	CC
6912	4636	19	not	not	RB
6912	4636	20	left	leave	VBN
6912	4636	21	to	to	TO
6912	4636	22	be	be	VB
6912	4636	23	turned	turn	VBN
6912	4636	24	into	into	IN
6912	4636	25	the	the	DT
6912	4636	26	garbage	garbage	NN
6912	4636	27	can	can	MD
6912	4636	28	.	.	.
6912	4637	1	FRENCH	FRENCH	NNP
6912	4637	2	DRESSING	DRESSING	NNP
6912	4637	3	Clove	Clove	NNP
6912	4637	4	of	of	IN
6912	4637	5	garlic	garlic	NN
6912	4637	6	_	_	NNP
6912	4637	7	or	or	CC
6912	4637	8	_	_	NNP
6912	4637	9	Slice	Slice	NNP
6912	4637	10	of	of	IN
6912	4637	11	onion	onion	NN
6912	4637	12	1	1	CD
6912	4637	13	teaspoonful	teaspoonful	JJ
6912	4637	14	salt	salt	NN
6912	4637	15	6	6	CD
6912	4637	16	tablespoonfuls	tablespoonful	NNS
6912	4637	17	salad	salad	NN
6912	4637	18	oil	oil	NN
6912	4637	19	half	half	JJ
6912	4637	20	teaspoonful	teaspoonful	JJ
6912	4637	21	paprika	paprika	NNS
6912	4637	22	2	2	CD
6912	4637	23	tablespoonfuls	tablespoonful	NNS
6912	4637	24	vinegar	vinegar	NN
6912	4637	25	or	or	CC
6912	4637	26	lemon	lemon	NN
6912	4637	27	juice	juice	NN
6912	4637	28	Rub	Rub	NNP
6912	4637	29	a	a	DT
6912	4637	30	bowl	bowl	NN
6912	4637	31	with	with	IN
6912	4637	32	the	the	DT
6912	4637	33	clove	clove	NN
6912	4637	34	of	of	IN
6912	4637	35	garlic	garlic	NN
6912	4637	36	or	or	CC
6912	4637	37	slice	slice	NN
6912	4637	38	of	of	IN
6912	4637	39	onion	onion	NN
6912	4637	40	.	.	.
6912	4638	1	Add	add	VB
6912	4638	2	the	the	DT
6912	4638	3	remainder	remainder	NN
6912	4638	4	of	of	IN
6912	4638	5	the	the	DT
6912	4638	6	ingredients	ingredient	NNS
6912	4638	7	,	,	,
6912	4638	8	and	and	CC
6912	4638	9	stir	stir	VB
6912	4638	10	until	until	IN
6912	4638	11	well	well	RB
6912	4638	12	blended	blend	VBN
6912	4638	13	.	.	.
6912	4639	1	More	More	JJR
6912	4639	2	vinegar	vinegar	NN
6912	4639	3	or	or	CC
6912	4639	4	lemon	lemon	NN
6912	4639	5	juice	juice	NN
6912	4639	6	may	may	MD
6912	4639	7	be	be	VB
6912	4639	8	used	use	VBN
6912	4639	9	,	,	,
6912	4639	10	if	if	IN
6912	4639	11	desired	desire	VBN
6912	4639	12	.	.	.
6912	4640	1	Chopped	chop	VBN
6912	4640	2	parsley	parsley	NN
6912	4640	3	or	or	CC
6912	4640	4	mint	mint	NN
6912	4640	5	may	may	MD
6912	4640	6	be	be	VB
6912	4640	7	added	add	VBN
6912	4640	8	.	.	.
6912	4641	1	Some	some	DT
6912	4641	2	find	find	VBP
6912	4641	3	it	-PRON-	PRP
6912	4641	4	convenient	convenient	JJ
6912	4641	5	to	to	TO
6912	4641	6	put	put	VB
6912	4641	7	the	the	DT
6912	4641	8	materials	material	NNS
6912	4641	9	for	for	IN
6912	4641	10	French	French	NNP
6912	4641	11	Dressing	Dressing	NNP
6912	4641	12	in	in	IN
6912	4641	13	a	a	DT
6912	4641	14	bottle	bottle	NN
6912	4641	15	or	or	CC
6912	4641	16	jar	jar	NN
6912	4641	17	and	and	CC
6912	4641	18	mix	mix	VB
6912	4641	19	the	the	DT
6912	4641	20	ingredients	ingredient	NNS
6912	4641	21	by	by	IN
6912	4641	22	shaking	shake	VBG
6912	4641	23	the	the	DT
6912	4641	24	bottle	bottle	NN
6912	4641	25	.	.	.
6912	4642	1	For	for	IN
6912	4642	2	Fruit	Fruit	NNP
6912	4642	3	Salads	Salads	NNPS
6912	4642	4	,	,	,
6912	4642	5	the	the	DT
6912	4642	6	addition	addition	NN
6912	4642	7	of	of	IN
6912	4642	8	1	1	CD
6912	4642	9	tablespoonful	tablespoonful	JJ
6912	4642	10	of	of	IN
6912	4642	11	sugar	sugar	NN
6912	4642	12	and	and	CC
6912	4642	13	1	1	CD
6912	4642	14	teaspoonful	teaspoonful	JJ
6912	4642	15	of	of	IN
6912	4642	16	lemon	lemon	NN
6912	4642	17	juice	juice	NN
6912	4642	18	to	to	IN
6912	4642	19	the	the	DT
6912	4642	20	French	French	NNP
6912	4642	21	Dressing	Dressing	NNP
6912	4642	22	recipe	recipe	NN
6912	4642	23	above	above	RB
6912	4642	24	makes	make	VBZ
6912	4642	25	a	a	DT
6912	4642	26	pleasing	pleasing	JJ
6912	4642	27	flavor	flavor	NN
6912	4642	28	.	.	.
6912	4643	1	Celery	celery	JJ
6912	4643	2	salt	salt	NN
6912	4643	3	is	be	VBZ
6912	4643	4	thought	think	VBN
6912	4643	5	by	by	IN
6912	4643	6	some	some	DT
6912	4643	7	to	to	TO
6912	4643	8	improve	improve	VB
6912	4643	9	the	the	DT
6912	4643	10	flavor	flavor	NN
6912	4643	11	.	.	.
6912	4644	1	From	from	IN
6912	4644	2	a	a	DT
6912	4644	3	quarter	quarter	NN
6912	4644	4	to	to	IN
6912	4644	5	a	a	DT
6912	4644	6	half	half	NN
6912	4644	7	teaspoonful	teaspoonful	JJ
6912	4644	8	may	may	MD
6912	4644	9	be	be	VB
6912	4644	10	added	add	VBN
6912	4644	11	.	.	.
6912	4645	1	COLESLAW	COLESLAW	NNP
6912	4645	2	3	3	CD
6912	4645	3	cupfuls	cupfuls	NN
6912	4645	4	shredded	shred	VBN
6912	4645	5	cabbage	cabbage	NN
6912	4645	6	1/2	1/2	CD
6912	4645	7	teaspoonful	teaspoonful	JJ
6912	4645	8	salt	salt	NN
6912	4645	9	1/2	1/2	CD
6912	4645	10	teaspoonful	teaspoonful	JJ
6912	4645	11	mustard	mustard	NN
6912	4645	12	Cayenne	Cayenne	NNP
6912	4645	13	1	1	CD
6912	4645	14	teaspoonful	teaspoonful	JJ
6912	4645	15	sugar	sugar	NN
6912	4645	16	1	1	CD
6912	4645	17	egg	egg	NN
6912	4645	18	or	or	CC
6912	4645	19	2	2	CD
6912	4645	20	egg	egg	NN
6912	4645	21	yolks	yolk	NNS
6912	4645	22	1/2	1/2	CD
6912	4645	23	cupful	cupful	JJ
6912	4645	24	milk	milk	NN
6912	4645	25	2	2	CD
6912	4645	26	teaspoonfuls	teaspoonful	NNS
6912	4645	27	butter	butter	NN
6912	4645	28	or	or	CC
6912	4645	29	substitute	substitute	NN
6912	4645	30	1/4	1/4	CD
6912	4645	31	cupful	cupful	JJ
6912	4645	32	vinegar	vinegar	NN
6912	4645	33	Heat	Heat	NNP
6912	4645	34	the	the	DT
6912	4645	35	milk	milk	NN
6912	4645	36	in	in	IN
6912	4645	37	a	a	DT
6912	4645	38	double	double	JJ
6912	4645	39	boiler	boiler	NN
6912	4645	40	.	.	.
6912	4646	1	Beat	beat	VB
6912	4646	2	the	the	DT
6912	4646	3	eggs	egg	NNS
6912	4646	4	,	,	,
6912	4646	5	add	add	VB
6912	4646	6	the	the	DT
6912	4646	7	dry	dry	JJ
6912	4646	8	ingredients	ingredient	NNS
6912	4646	9	.	.	.
6912	4647	1	Then	then	RB
6912	4647	2	add	add	VB
6912	4647	3	the	the	DT
6912	4647	4	milk	milk	NN
6912	4647	5	to	to	IN
6912	4647	6	them	-PRON-	PRP
6912	4647	7	.	.	.
6912	4648	1	Return	return	VB
6912	4648	2	the	the	DT
6912	4648	3	mixture	mixture	NN
6912	4648	4	to	to	IN
6912	4648	5	the	the	DT
6912	4648	6	double	double	JJ
6912	4648	7	boiler	boiler	NN
6912	4648	8	and	and	CC
6912	4648	9	cook	cook	NN
6912	4648	10	as	as	IN
6912	4648	11	a	a	DT
6912	4648	12	custard	custard	NN
6912	4648	13	(	(	-LRB-
6912	4648	14	see	see	VB
6912	4648	15	_	_	NNP
6912	4648	16	Soft	Soft	NNP
6912	4648	17	Custard	Custard	NNP
6912	4648	18	_	_	NNP
6912	4648	19	)	)	-RRB-
6912	4648	20	.	.	.
6912	4649	1	Remove	remove	VB
6912	4649	2	from	from	IN
6912	4649	3	the	the	DT
6912	4649	4	hot	hot	JJ
6912	4649	5	water	water	NN
6912	4649	6	,	,	,
6912	4649	7	add	add	VB
6912	4649	8	the	the	DT
6912	4649	9	fat	fat	NN
6912	4649	10	and	and	CC
6912	4649	11	vinegar	vinegar	NN
6912	4649	12	,	,	,
6912	4649	13	and	and	CC
6912	4649	14	_	_	NNP
6912	4649	15	at	at	IN
6912	4649	16	once	once	RB
6912	4649	17	_	_	NNP
6912	4649	18	strain	strain	NN
6912	4649	19	over	over	IN
6912	4649	20	the	the	DT
6912	4649	21	cabbage	cabbage	NN
6912	4649	22	.	.	.
6912	4650	1	Set	Set	VBN
6912	4650	2	aside	aside	RB
6912	4650	3	to	to	IN
6912	4650	4	cool	cool	JJ
6912	4650	5	.	.	.
6912	4651	1	Serve	serve	VB
6912	4651	2	cold	cold	NN
6912	4651	3	.	.	.
6912	4652	1	CARROT	carrot	NN
6912	4652	2	AND	and	CC
6912	4652	3	CABBAGE	cabbage	NN
6912	4652	4	SALAD	salad	NN
6912	4652	5	1	1	CD
6912	4652	6	medium	medium	JJ
6912	4652	7	-	-	HYPH
6912	4652	8	sized	sized	JJ
6912	4652	9	carrot	carrot	NN
6912	4652	10	2	2	CD
6912	4652	11	cupfuls	cupful	NNS
6912	4652	12	cabbage	cabbage	NN
6912	4652	13	1/2	1/2	CD
6912	4652	14	cupful	cupful	JJ
6912	4652	15	roasted	roast	VBN
6912	4652	16	peanuts	peanut	NNS
6912	4652	17	French	French	NNP
6912	4652	18	or	or	CC
6912	4652	19	Cream	Cream	NNP
6912	4652	20	Salad	Salad	NNP
6912	4652	21	Dressing	dress	VBG
6912	4652	22	Clean	Clean	NNP
6912	4652	23	and	and	CC
6912	4652	24	scrape	scrape	VB
6912	4652	25	the	the	DT
6912	4652	26	carrot	carrot	NN
6912	4652	27	.	.	.
6912	4653	1	Wash	wash	VB
6912	4653	2	the	the	DT
6912	4653	3	cabbage	cabbage	NN
6912	4653	4	.	.	.
6912	4654	1	Put	put	VB
6912	4654	2	the	the	DT
6912	4654	3	carrot	carrot	NN
6912	4654	4	(	(	-LRB-
6912	4654	5	uncooked	uncooked	NNP
6912	4654	6	)	)	-RRB-
6912	4654	7	,	,	,
6912	4654	8	cabbage	cabbage	NN
6912	4654	9	,	,	,
6912	4654	10	and	and	CC
6912	4654	11	peanuts	peanut	NNS
6912	4654	12	through	through	IN
6912	4654	13	the	the	DT
6912	4654	14	food	food	NN
6912	4654	15	chopper	chopper	NN
6912	4654	16	.	.	.
6912	4655	1	Mix	mix	VB
6912	4655	2	with	with	IN
6912	4655	3	French	French	NNP
6912	4655	4	or	or	CC
6912	4655	5	Cream	Cream	NNP
6912	4655	6	Salad	Salad	NNP
6912	4655	7	Dressing	Dressing	NNP
6912	4655	8	.	.	.
6912	4656	1	Add	add	VB
6912	4656	2	more	more	JJR
6912	4656	3	seasoning	seasoning	NN
6912	4656	4	if	if	IN
6912	4656	5	necessary	necessary	JJ
6912	4656	6	.	.	.
6912	4657	1	Serve	serve	VB
6912	4657	2	at	at	IN
6912	4657	3	once	once	RB
6912	4657	4	.	.	.
6912	4658	1	QUESTIONS	QUESTIONS	NNP
6912	4658	2	Explain	explain	VB
6912	4658	3	why	why	WRB
6912	4658	4	it	-PRON-	PRP
6912	4658	5	is	be	VBZ
6912	4658	6	necessary	necessary	JJ
6912	4658	7	to	to	TO
6912	4658	8	dry	dry	VB
6912	4658	9	the	the	DT
6912	4658	10	salad	salad	NN
6912	4658	11	materials	material	NNS
6912	4658	12	before	before	IN
6912	4658	13	adding	add	VBG
6912	4658	14	the	the	DT
6912	4658	15	salad	salad	NN
6912	4658	16	dressing	dressing	NN
6912	4658	17	.	.	.
6912	4659	1	Give	give	VB
6912	4659	2	at	at	RB
6912	4659	3	least	least	RBS
6912	4659	4	three	three	CD
6912	4659	5	different	different	JJ
6912	4659	6	vegetable	vegetable	NN
6912	4659	7	mixtures	mixture	NNS
6912	4659	8	that	that	WDT
6912	4659	9	would	would	MD
6912	4659	10	be	be	VB
6912	4659	11	palatable	palatable	JJ
6912	4659	12	and	and	CC
6912	4659	13	pleasing	pleasing	JJ
6912	4659	14	if	if	IN
6912	4659	15	served	serve	VBN
6912	4659	16	with	with	IN
6912	4659	17	French	French	NNP
6912	4659	18	Dressing	Dressing	NNP
6912	4659	19	.	.	.
6912	4660	1	How	how	WRB
6912	4660	2	is	be	VBZ
6912	4660	3	cabbage	cabbage	NN
6912	4660	4	cleaned	clean	VBN
6912	4660	5	?	?	.
6912	4661	1	How	how	WRB
6912	4661	2	should	should	MD
6912	4661	3	it	-PRON-	PRP
6912	4661	4	be	be	VB
6912	4661	5	cut	cut	VBN
6912	4661	6	for	for	IN
6912	4661	7	salad	salad	NN
6912	4661	8	?	?	.
6912	4662	1	When	when	WRB
6912	4662	2	is	be	VBZ
6912	4662	3	the	the	DT
6912	4662	4	dressing	dressing	NN
6912	4662	5	usually	usually	RB
6912	4662	6	added	add	VBN
6912	4662	7	to	to	IN
6912	4662	8	salads	salad	NNS
6912	4662	9	?	?	.
6912	4663	1	When	when	WRB
6912	4663	2	is	be	VBZ
6912	4663	3	the	the	DT
6912	4663	4	dressing	dressing	NN
6912	4663	5	added	add	VBN
6912	4663	6	to	to	IN
6912	4663	7	the	the	DT
6912	4663	8	Coleslaw	Coleslaw	NNP
6912	4663	9	?	?	.
6912	4664	1	Give	give	VB
6912	4664	2	the	the	DT
6912	4664	3	reason	reason	NN
6912	4664	4	for	for	IN
6912	4664	5	this	this	DT
6912	4664	6	exception	exception	NN
6912	4664	7	.	.	.
6912	4665	1	What	what	WP
6912	4665	2	is	be	VBZ
6912	4665	3	the	the	DT
6912	4665	4	purpose	purpose	NN
6912	4665	5	of	of	IN
6912	4665	6	the	the	DT
6912	4665	7	egg	egg	NN
6912	4665	8	in	in	IN
6912	4665	9	this	this	DT
6912	4665	10	salad	salad	NN
6912	4665	11	dressing	dressing	NN
6912	4665	12	?	?	.
6912	4666	1	What	what	WP
6912	4666	2	could	could	MD
6912	4666	3	be	be	VB
6912	4666	4	substituted	substitute	VBN
6912	4666	5	for	for	IN
6912	4666	6	the	the	DT
6912	4666	7	egg	egg	NN
6912	4666	8	?	?	.
6912	4667	1	Give	give	VB
6912	4667	2	the	the	DT
6912	4667	3	method	method	NN
6912	4667	4	of	of	IN
6912	4667	5	preparation	preparation	NN
6912	4667	6	if	if	IN
6912	4667	7	this	this	DT
6912	4667	8	substitution	substitution	NN
6912	4667	9	were	be	VBD
6912	4667	10	made	make	VBN
6912	4667	11	.	.	.
6912	4668	1	What	what	WP
6912	4668	2	is	be	VBZ
6912	4668	3	the	the	DT
6912	4668	4	price	price	NN
6912	4668	5	per	per	IN
6912	4668	6	pound	pound	NN
6912	4668	7	of	of	IN
6912	4668	8	leaf	leaf	NN
6912	4668	9	lettuce	lettuce	NN
6912	4668	10	?	?	.
6912	4669	1	Of	of	IN
6912	4669	2	head	head	NN
6912	4669	3	lettuce	lettuce	NN
6912	4669	4	per	per	IN
6912	4669	5	pound	pound	NN
6912	4669	6	or	or	CC
6912	4669	7	per	per	IN
6912	4669	8	head	head	NN
6912	4669	9	?	?	.
6912	4670	1	What	what	WP
6912	4670	2	is	be	VBZ
6912	4670	3	the	the	DT
6912	4670	4	average	average	JJ
6912	4670	5	number	number	NN
6912	4670	6	of	of	IN
6912	4670	7	leaves	leave	NNS
6912	4670	8	in	in	IN
6912	4670	9	a	a	DT
6912	4670	10	pound	pound	NN
6912	4670	11	?	?	.
6912	4671	1	What	what	WDT
6912	4671	2	materials	material	NNS
6912	4671	3	in	in	IN
6912	4671	4	Carrot	Carrot	NNP
6912	4671	5	and	and	CC
6912	4671	6	Cabbage	Cabbage	NNP
6912	4671	7	Salad	Salad	NNP
6912	4671	8	contain	contain	VBP
6912	4671	9	vitamines	vitamine	NNS
6912	4671	10	?	?	.
6912	4672	1	State	state	NN
6912	4672	2	the	the	DT
6912	4672	3	kind	kind	NN
6912	4672	4	of	of	IN
6912	4672	5	vitamine	vitamine	NN
6912	4672	6	present	present	JJ
6912	4672	7	in	in	IN
6912	4672	8	each	each	DT
6912	4672	9	material	material	NN
6912	4672	10	.	.	.
6912	4673	1	LESSON	LESSON	NNP
6912	4673	2	LXXXII	lxxxii	NN
6912	4673	3	SALADS	SALADS	NNP
6912	4673	4	(	(	-LRB-
6912	4673	5	B	b	NN
6912	4673	6	)	)	-RRB-
6912	4673	7	STUFFED	stuffed	NN
6912	4673	8	EGGS	EGGS	NNP
6912	4673	9	Cut	Cut	NNP
6912	4673	10	hard	hard	RB
6912	4673	11	-	-	HYPH
6912	4673	12	cooked	cook	VBN
6912	4673	13	eggs	egg	NNS
6912	4673	14	into	into	IN
6912	4673	15	halves	half	NNS
6912	4673	16	crosswise	crosswise	NN
6912	4673	17	.	.	.
6912	4674	1	Remove	remove	VB
6912	4674	2	the	the	DT
6912	4674	3	yolks	yolk	NNS
6912	4674	4	,	,	,
6912	4674	5	mash	mash	VB
6912	4674	6	them	-PRON-	PRP
6912	4674	7	,	,	,
6912	4674	8	and	and	CC
6912	4674	9	for	for	IN
6912	4674	10	each	each	DT
6912	4674	11	egg	egg	NN
6912	4674	12	add	add	VB
6912	4674	13	the	the	DT
6912	4674	14	following	follow	VBG
6912	4674	15	ingredients	ingredient	NNS
6912	4674	16	:	:	:
6912	4674	17	1	1	CD
6912	4674	18	tablespoonful	tablespoonful	JJ
6912	4674	19	chopped	chopped	JJ
6912	4674	20	chicken	chicken	NN
6912	4674	21	,	,	,
6912	4674	22	ham	ham	NN
6912	4674	23	,	,	,
6912	4674	24	or	or	CC
6912	4674	25	other	other	JJ
6912	4674	26	meat	meat	NN
6912	4674	27	Dash	Dash	NNP
6912	4674	28	salt	salt	NN
6912	4674	29	1	1	CD
6912	4674	30	teaspoonful	teaspoonful	JJ
6912	4674	31	vegetable	vegetable	NN
6912	4674	32	oil	oil	NN
6912	4674	33	or	or	CC
6912	4674	34	melted	melted	JJ
6912	4674	35	butter	butter	NN
6912	4674	36	6	6	CD
6912	4674	37	drops	drop	NNS
6912	4674	38	vinegar	vinegar	NN
6912	4674	39	1/8	1/8	CD
6912	4674	40	teaspoonful	teaspoonful	JJ
6912	4674	41	mustard	mustard	NN
6912	4674	42	Cayenne	Cayenne	NNP
6912	4674	43	Mix	mix	VBP
6912	4674	44	the	the	DT
6912	4674	45	ingredients	ingredient	NNS
6912	4674	46	.	.	.
6912	4675	1	Refill	refill	VB
6912	4675	2	the	the	DT
6912	4675	3	whites	white	NNS
6912	4675	4	with	with	IN
6912	4675	5	the	the	DT
6912	4675	6	yolk	yolk	NN
6912	4675	7	mixture	mixture	NN
6912	4675	8	.	.	.
6912	4676	1	Serve	serve	VB
6912	4676	2	the	the	DT
6912	4676	3	stuffed	stuffed	JJ
6912	4676	4	eggs	egg	NNS
6912	4676	5	on	on	IN
6912	4676	6	lettuce	lettuce	NN
6912	4676	7	leaves	leave	NNS
6912	4676	8	.	.	.
6912	4677	1	The	the	DT
6912	4677	2	chopped	chop	VBN
6912	4677	3	chicken	chicken	NN
6912	4677	4	or	or	CC
6912	4677	5	meat	meat	NN
6912	4677	6	may	may	MD
6912	4677	7	be	be	VB
6912	4677	8	omitted	omit	VBN
6912	4677	9	from	from	IN
6912	4677	10	the	the	DT
6912	4677	11	egg	egg	NN
6912	4677	12	mixture	mixture	NN
6912	4677	13	,	,	,
6912	4677	14	or	or	CC
6912	4677	15	a	a	DT
6912	4677	16	little	little	JJ
6912	4677	17	chopped	chopped	JJ
6912	4677	18	pickle	pickle	NN
6912	4677	19	or	or	CC
6912	4677	20	olive	olive	NN
6912	4677	21	or	or	CC
6912	4677	22	cheese	cheese	NN
6912	4677	23	may	may	MD
6912	4677	24	be	be	VB
6912	4677	25	used	use	VBN
6912	4677	26	instead	instead	RB
6912	4677	27	of	of	IN
6912	4677	28	the	the	DT
6912	4677	29	meat	meat	NN
6912	4677	30	.	.	.
6912	4678	1	Salad	salad	NN
6912	4678	2	dressing	dressing	NN
6912	4678	3	may	may	MD
6912	4678	4	be	be	VB
6912	4678	5	served	serve	VBN
6912	4678	6	with	with	IN
6912	4678	7	Stuffed	Stuffed	NNP
6912	4678	8	Eggs	Eggs	NNP
6912	4678	9	.	.	.
6912	4679	1	CREAM	cream	NN
6912	4679	2	SALAD	salad	NN
6912	4679	3	DRESSING	dress	VBG
6912	4679	4	3	3	CD
6912	4679	5	tablespoonfuls	tablespoonful	NNS
6912	4679	6	butter	butter	NN
6912	4679	7	_	_	NNP
6912	4679	8	or	or	CC
6912	4679	9	_	_	NNP
6912	4679	10	substitute	substitute	NN
6912	4679	11	4	4	CD
6912	4679	12	tablespoonfuls	tablespoonful	NNS
6912	4679	13	flour	flour	NN
6912	4679	14	2	2	CD
6912	4679	15	tablespoonfuls	tablespoonful	NNS
6912	4679	16	sugar	sugar	NN
6912	4679	17	Pepper	pepper	NN
6912	4679	18	1	1	CD
6912	4679	19	to	to	IN
6912	4679	20	2	2	CD
6912	4679	21	eggs	egg	NNS
6912	4679	22	l	l	NN
6912	4679	23	1/2	1/2	CD
6912	4679	24	teaspoonfuls	teaspoonful	NNS
6912	4679	25	salt	salt	NN
6912	4679	26	1/2	1/2	CD
6912	4679	27	teaspoonful	teaspoonful	JJ
6912	4679	28	mustard	mustard	NN
6912	4679	29	1	1	CD
6912	4679	30	1/2	1/2	CD
6912	4679	31	cupfuls	cupful	NNS
6912	4679	32	milk	milk	NN
6912	4679	33	(	(	-LRB-
6912	4679	34	sweet	sweet	NNP
6912	4679	35	_	_	NNP
6912	4679	36	or	or	CC
6912	4679	37	_	_	NNP
6912	4679	38	sour	sour	JJ
6912	4679	39	)	)	-RRB-
6912	4679	40	1/2	1/2	CD
6912	4679	41	cupful	cupful	JJ
6912	4679	42	vinegar	vinegar	NN
6912	4679	43	Make	make	VB
6912	4679	44	a	a	DT
6912	4679	45	sauce	sauce	NN
6912	4679	46	of	of	IN
6912	4679	47	the	the	DT
6912	4679	48	fat	fat	NN
6912	4679	49	,	,	,
6912	4679	50	flour	flour	NN
6912	4679	51	,	,	,
6912	4679	52	and	and	CC
6912	4679	53	milk	milk	NN
6912	4679	54	.	.	.
6912	4680	1	Beat	beat	VB
6912	4680	2	the	the	DT
6912	4680	3	eggs	egg	NNS
6912	4680	4	,	,	,
6912	4680	5	add	add	VB
6912	4680	6	the	the	DT
6912	4680	7	seasonings	seasoning	NNS
6912	4680	8	.	.	.
6912	4681	1	Add	add	VB
6912	4681	2	the	the	DT
6912	4681	3	first	first	JJ
6912	4681	4	mixture	mixture	NN
6912	4681	5	gradually	gradually	RB
6912	4681	6	to	to	IN
6912	4681	7	the	the	DT
6912	4681	8	egg	egg	NN
6912	4681	9	mixture	mixture	NN
6912	4681	10	and	and	CC
6912	4681	11	cook	cook	VB
6912	4681	12	over	over	IN
6912	4681	13	hot	hot	JJ
6912	4681	14	water	water	NN
6912	4681	15	as	as	IN
6912	4681	16	a	a	DT
6912	4681	17	custard	custard	NN
6912	4681	18	(	(	-LRB-
6912	4681	19	see	see	VB
6912	4681	20	_	_	NNP
6912	4681	21	Soft	Soft	NNP
6912	4681	22	Custard	Custard	NNP
6912	4681	23	_	_	NNP
6912	4681	24	)	)	-RRB-
6912	4681	25	.	.	.
6912	4682	1	Add	add	VB
6912	4682	2	the	the	DT
6912	4682	3	vinegar	vinegar	NN
6912	4682	4	,	,	,
6912	4682	5	strain	strain	VB
6912	4682	6	.	.	.
6912	4683	1	Cool	cool	JJ
6912	4683	2	before	before	IN
6912	4683	3	serving	serve	VBG
6912	4683	4	.	.	.
6912	4684	1	Less	Less	JJR
6912	4684	2	mustard	mustard	NN
6912	4684	3	may	may	MD
6912	4684	4	be	be	VB
6912	4684	5	used	use	VBN
6912	4684	6	,	,	,
6912	4684	7	if	if	IN
6912	4684	8	desired	desire	VBN
6912	4684	9	.	.	.
6912	4685	1	BANANA	banana	NN
6912	4685	2	SALAD	salad	NN
6912	4685	3	Peel	peel	NN
6912	4685	4	and	and	CC
6912	4685	5	scrape	scrape	NN
6912	4685	6	bananas	banana	NNS
6912	4685	7	.	.	.
6912	4686	1	Place	place	VB
6912	4686	2	them	-PRON-	PRP
6912	4686	3	on	on	IN
6912	4686	4	lettuce	lettuce	NN
6912	4686	5	leaves	leave	NNS
6912	4686	6	or	or	CC
6912	4686	7	surround	surround	VB
6912	4686	8	with	with	IN
6912	4686	9	a	a	DT
6912	4686	10	border	border	NN
6912	4686	11	of	of	IN
6912	4686	12	shredded	shred	VBN
6912	4686	13	lettuce	lettuce	NN
6912	4686	14	.	.	.
6912	4687	1	Cover	cover	NN
6912	4687	2	with	with	IN
6912	4687	3	Cream	Cream	NNP
6912	4687	4	Salad	Salad	NNP
6912	4687	5	or	or	CC
6912	4687	6	Mayonnaise	Mayonnaise	NNP
6912	4687	7	Dressing	Dressing	NNP
6912	4687	8	and	and	CC
6912	4687	9	sprinkle	sprinkle	VB
6912	4687	10	chopped	chop	VBN
6912	4687	11	peanuts	peanut	NNS
6912	4687	12	or	or	CC
6912	4687	13	California	California	NNP
6912	4687	14	walnuts	walnut	VBZ
6912	4687	15	over	over	IN
6912	4687	16	them	-PRON-	PRP
6912	4687	17	.	.	.
6912	4688	1	Serve	serve	VB
6912	4688	2	at	at	IN
6912	4688	3	once	once	RB
6912	4688	4	.	.	.
6912	4689	1	Banana	Banana	NNP
6912	4689	2	Salad	Salad	NNP
6912	4689	3	may	may	MD
6912	4689	4	be	be	VB
6912	4689	5	varied	vary	VBN
6912	4689	6	by	by	IN
6912	4689	7	serving	serve	VBG
6912	4689	8	it	-PRON-	PRP
6912	4689	9	with	with	IN
6912	4689	10	Cream	Cream	NNP
6912	4689	11	Salad	Salad	NNP
6912	4689	12	Dressing	dress	VBG
6912	4689	13	to	to	TO
6912	4689	14	which	which	WDT
6912	4689	15	peanut	peanut	NN
6912	4689	16	butter	butter	NN
6912	4689	17	is	be	VBZ
6912	4689	18	added,--(1/2	added,--(1/2	ADD
6912	4689	19	cupful	cupful	JJ
6912	4689	20	salad	salad	NN
6912	4689	21	dressing	dressing	NN
6912	4689	22	and	and	CC
6912	4689	23	1/4	1/4	CD
6912	4689	24	cupful	cupful	JJ
6912	4689	25	peanut	peanut	NN
6912	4689	26	butter	butter	NN
6912	4689	27	)	)	-RRB-
6912	4689	28	.	.	.
6912	4690	1	Do	do	VBP
6912	4690	2	not	not	RB
6912	4690	3	use	use	VB
6912	4690	4	the	the	DT
6912	4690	5	chopped	chop	VBN
6912	4690	6	peanuts	peanut	NNS
6912	4690	7	with	with	IN
6912	4690	8	this	this	DT
6912	4690	9	combination	combination	NN
6912	4690	10	.	.	.
6912	4691	1	A	a	DT
6912	4691	2	mixture	mixture	NN
6912	4691	3	of	of	IN
6912	4691	4	sliced	sliced	JJ
6912	4691	5	apples	apple	NNS
6912	4691	6	and	and	CC
6912	4691	7	bananas	banana	NNS
6912	4691	8	served	serve	VBD
6912	4691	9	with	with	IN
6912	4691	10	the	the	DT
6912	4691	11	peanut	peanut	NN
6912	4691	12	butter	butter	NN
6912	4691	13	dressing	dressing	NN
6912	4691	14	makes	make	VBZ
6912	4691	15	a	a	DT
6912	4691	16	pleasing	pleasing	JJ
6912	4691	17	salad	salad	NN
6912	4691	18	.	.	.
6912	4692	1	QUESTIONS	question	NNS
6912	4692	2	Name	name	VB
6912	4692	3	the	the	DT
6912	4692	4	food	food	NN
6912	4692	5	materials	material	NNS
6912	4692	6	contained	contain	VBN
6912	4692	7	in	in	IN
6912	4692	8	the	the	DT
6912	4692	9	above	above	JJ
6912	4692	10	recipes	recipe	NNS
6912	4692	11	which	which	WDT
6912	4692	12	contain	contain	VBP
6912	4692	13	vitamines	vitamine	NNS
6912	4692	14	.	.	.
6912	4693	1	What	what	WDT
6912	4693	2	kind	kind	NN
6912	4693	3	of	of	IN
6912	4693	4	vitamines	vitamine	NNS
6912	4693	5	does	do	VBZ
6912	4693	6	each	each	DT
6912	4693	7	contain	contain	VB
6912	4693	8	?	?	.
6912	4694	1	Give	give	VB
6912	4694	2	two	two	CD
6912	4694	3	methods	method	NNS
6912	4694	4	of	of	IN
6912	4694	5	hard	hard	RB
6912	4694	6	-	-	HYPH
6912	4694	7	cooking	cook	VBG
6912	4694	8	eggs	egg	NNS
6912	4694	9	(	(	-LRB-
6912	4694	10	see	see	VB
6912	4694	11	_	_	NNP
6912	4694	12	Hard	hard	RB
6912	4694	13	-	-	HYPH
6912	4694	14	cooked	cook	VBN
6912	4694	15	Eggs	Eggs	NNP
6912	4694	16	_	_	NNP
6912	4694	17	)	)	-RRB-
6912	4694	18	.	.	.
6912	4695	1	In	in	IN
6912	4695	2	Stuffed	Stuffed	NNP
6912	4695	3	Eggs	Eggs	NNP
6912	4695	4	what	what	WP
6912	4695	5	meats	meat	NNS
6912	4695	6	could	could	MD
6912	4695	7	be	be	VB
6912	4695	8	substituted	substitute	VBN
6912	4695	9	for	for	IN
6912	4695	10	chopped	chopped	JJ
6912	4695	11	chicken	chicken	NN
6912	4695	12	or	or	CC
6912	4695	13	ham	ham	NN
6912	4695	14	?	?	.
6912	4696	1	What	what	WDT
6912	4696	2	material	material	NN
6912	4696	3	could	could	MD
6912	4696	4	be	be	VB
6912	4696	5	substituted	substitute	VBN
6912	4696	6	for	for	IN
6912	4696	7	one	one	CD
6912	4696	8	of	of	IN
6912	4696	9	the	the	DT
6912	4696	10	eggs	egg	NNS
6912	4696	11	in	in	IN
6912	4696	12	Cream	Cream	NNP
6912	4696	13	Salad	Salad	NNP
6912	4696	14	Dressing	dress	VBG
6912	4696	15	?	?	.
6912	4697	1	If	if	IN
6912	4697	2	yolks	yolk	NNS
6912	4697	3	of	of	IN
6912	4697	4	eggs	egg	NNS
6912	4697	5	are	be	VBP
6912	4697	6	used	use	VBN
6912	4697	7	in	in	IN
6912	4697	8	Cream	Cream	NNP
6912	4697	9	Salad	Salad	NNP
6912	4697	10	Dressing	Dressing	NNP
6912	4697	11	,	,	,
6912	4697	12	how	how	WRB
6912	4697	13	many	many	JJ
6912	4697	14	should	should	MD
6912	4697	15	be	be	VB
6912	4697	16	substituted	substitute	VBN
6912	4697	17	for	for	IN
6912	4697	18	two	two	CD
6912	4697	19	whole	whole	JJ
6912	4697	20	eggs	egg	NNS
6912	4697	21	?	?	.
6912	4698	1	Why	why	WRB
6912	4698	2	should	should	MD
6912	4698	3	bananas	banana	NNS
6912	4698	4	be	be	VB
6912	4698	5	scraped	scrape	VBN
6912	4698	6	?	?	.
6912	4699	1	Why	why	WRB
6912	4699	2	should	should	MD
6912	4699	3	they	-PRON-	PRP
6912	4699	4	be	be	VB
6912	4699	5	served	serve	VBN
6912	4699	6	at	at	IN
6912	4699	7	once	once	RB
6912	4699	8	after	after	IN
6912	4699	9	preparing	prepare	VBG
6912	4699	10	?	?	.
6912	4700	1	LESSON	LESSON	NNP
6912	4700	2	LXXXIII	LXXXIII	NNP
6912	4700	3	CLASSIFICATION	classification	VBP
6912	4700	4	OF	of	IN
6912	4700	5	THE	the	DT
6912	4700	6	FOODSTUFFS	FOODSTUFFS	NNP
6912	4700	7	Substances	Substances	NNP
6912	4700	8	that	that	WDT
6912	4700	9	nourish	nourish	VBP
6912	4700	10	the	the	DT
6912	4700	11	body	body	NN
6912	4700	12	may	may	MD
6912	4700	13	be	be	VB
6912	4700	14	classified	classify	VBN
6912	4700	15	as	as	IN
6912	4700	16	follows	follow	VBZ
6912	4700	17	:	:	:
6912	4700	18	/	/	,
6912	4700	19	(	(	-LRB-
6912	4700	20	_	_	NNP
6912	4700	21	a	a	DT
6912	4700	22	_	_	NNP
6912	4700	23	)	)	-RRB-
6912	4700	24	Starch	Starch	NNP
6912	4700	25	/	/	SYM
6912	4700	26	Carbohydrates	Carbohydrates	NNPS
6912	4700	27	\	\	VBP
6912	4700	28	(	(	-LRB-
6912	4700	29	_	_	NNP
6912	4700	30	b	b	NNP
6912	4700	31	_	_	NNP
6912	4700	32	)	)	-RRB-
6912	4700	33	Sugar	Sugar	NNP
6912	4700	34	Energy	Energy	NNP
6912	4700	35	Givers	Givers	NNPS
6912	4700	36	|	|	NNP
6912	4700	37	Fats	Fats	NNPS
6912	4700	38	\	\	NN
6912	4700	39	Protein	protein	NN
6912	4700	40	[	[	-LRB-
6912	4700	41	Footnote	footnote	NN
6912	4700	42	59	59	CD
6912	4700	43	:	:	:
6912	4700	44	Carbohydrates	carbohydrate	NNS
6912	4700	45	also	also	RB
6912	4700	46	include	include	VBP
6912	4700	47	cellulose	cellulose	NN
6912	4700	48	.	.	.
6912	4701	1	But	but	CC
6912	4701	2	because	because	IN
6912	4701	3	cellulose	cellulose	NN
6912	4701	4	does	do	VBZ
6912	4701	5	not	not	RB
6912	4701	6	yield	yield	VB
6912	4701	7	any	any	DT
6912	4701	8	appreciable	appreciable	JJ
6912	4701	9	amount	amount	NN
6912	4701	10	of	of	IN
6912	4701	11	energy	energy	NN
6912	4701	12	,	,	,
6912	4701	13	it	-PRON-	PRP
6912	4701	14	is	be	VBZ
6912	4701	15	not	not	RB
6912	4701	16	listed	list	VBN
6912	4701	17	with	with	IN
6912	4701	18	starch	starch	NN
6912	4701	19	and	and	CC
6912	4701	20	sugar	sugar	NN
6912	4701	21	.	.	.
6912	4701	22	]	]	-RRB-
6912	4702	1	/	/	NFP
6912	4702	2	Complete	Complete	NNP
6912	4702	3	Proteins	Proteins	NNPS
6912	4702	4	/	/	SYM
6912	4702	5	Protein	Protein	NNP
6912	4702	6	Body	Body	NNP
6912	4702	7	Builders	Builders	NNPS
6912	4702	8	\	\	NNP
6912	4702	9	Incomplete	Incomplete	NNP
6912	4702	10	Proteins	Proteins	NNPS
6912	4702	11	\	\	NNP
6912	4702	12	Ash	Ash	NNP
6912	4702	13	/	/	SYM
6912	4702	14	Ash	Ash	NNP
6912	4702	15	Body	Body	NNP
6912	4702	16	Regulators	Regulators	NNPS
6912	4702	17	|	|	NNP
6912	4702	18	Water	Water	NNP
6912	4702	19	/	/	NFP
6912	4702	20	(	(	-LRB-
6912	4702	21	_	_	NNP
6912	4702	22	a	a	DT
6912	4702	23	_	_	NNP
6912	4702	24	)	)	-RRB-
6912	4702	25	Fat	fat	JJ
6912	4702	26	-	-	HYPH
6912	4702	27	soluble	soluble	JJ
6912	4702	28	A	a	DT
6912	4702	29	\	\	NN
6912	4702	30	Vitamines	Vitamines	NNP
6912	4702	31	|	|	NNP
6912	4702	32	(	(	-LRB-
6912	4702	33	_	_	NNP
6912	4702	34	b	b	NNP
6912	4702	35	_	_	NNP
6912	4702	36	)	)	-RRB-
6912	4702	37	Water	Water	NNP
6912	4702	38	-	-	HYPH
6912	4702	39	soluble	soluble	JJ
6912	4702	40	B	b	NN
6912	4702	41	\	\	NN
6912	4702	42	(	(	-LRB-
6912	4702	43	_	_	NNP
6912	4702	44	c	c	NNP
6912	4702	45	_	_	NNP
6912	4702	46	)	)	-RRB-
6912	4702	47	Water	Water	NNP
6912	4702	48	-	-	HYPH
6912	4702	49	soluble	soluble	JJ
6912	4702	50	C	c	NN
6912	4702	51	[	[	-LRB-
6912	4702	52	Footnote	Footnote	NNP
6912	4702	53	60	60	CD
6912	4702	54	:	:	:
6912	4702	55	"	"	``
6912	4702	56	So	so	RB
6912	4702	57	little	little	JJ
6912	4702	58	is	be	VBZ
6912	4702	59	known	know	VBN
6912	4702	60	regarding	regard	VBG
6912	4702	61	the	the	DT
6912	4702	62	chemical	chemical	JJ
6912	4702	63	composition	composition	NN
6912	4702	64	of	of	IN
6912	4702	65	vitamines	vitamine	NNS
6912	4702	66	that	that	IN
6912	4702	67	it	-PRON-	PRP
6912	4702	68	is	be	VBZ
6912	4702	69	difficult	difficult	JJ
6912	4702	70	to	to	TO
6912	4702	71	classify	classify	VB
6912	4702	72	them	-PRON-	PRP
6912	4702	73	.	.	.
6912	4703	1	Since	since	IN
6912	4703	2	the	the	DT
6912	4703	3	three	three	CD
6912	4703	4	food	food	NN
6912	4703	5	essentials	essential	NNS
6912	4703	6	termed	term	VBN
6912	4703	7	as	as	IN
6912	4703	8	fat	fat	JJ
6912	4703	9	-	-	HYPH
6912	4703	10	soluble	soluble	JJ
6912	4703	11	A	a	NN
6912	4703	12	,	,	,
6912	4703	13	water	water	NN
6912	4703	14	-	-	HYPH
6912	4703	15	soluble	soluble	JJ
6912	4703	16	B	b	NN
6912	4703	17	,	,	,
6912	4703	18	and	and	CC
6912	4703	19	water	water	NN
6912	4703	20	-	-	HYPH
6912	4703	21	soluble	soluble	JJ
6912	4703	22	C	C	NNP
6912	4703	23	are	be	VBP
6912	4703	24	individual	individual	JJ
6912	4703	25	substances	substance	NNS
6912	4703	26	and	and	CC
6912	4703	27	very	very	RB
6912	4703	28	different	different	JJ
6912	4703	29	in	in	IN
6912	4703	30	character	character	NN
6912	4703	31	,	,	,
6912	4703	32	it	-PRON-	PRP
6912	4703	33	may	may	MD
6912	4703	34	be	be	VB
6912	4703	35	that	that	IN
6912	4703	36	they	-PRON-	PRP
6912	4703	37	will	will	MD
6912	4703	38	be	be	VB
6912	4703	39	classified	classify	VBN
6912	4703	40	later	later	RB
6912	4703	41	as	as	IN
6912	4703	42	three	three	CD
6912	4703	43	separate	separate	JJ
6912	4703	44	foodstuffs	foodstuff	NNS
6912	4703	45	.	.	.
6912	4704	1	It	-PRON-	PRP
6912	4704	2	could	could	MD
6912	4704	3	then	then	RB
6912	4704	4	be	be	VB
6912	4704	5	said	say	VBN
6912	4704	6	that	that	IN
6912	4704	7	there	there	EX
6912	4704	8	are	be	VBP
6912	4704	9	eight	eight	CD
6912	4704	10	foodstuffs	foodstuff	NNS
6912	4704	11	.	.	.
6912	4704	12	"	"	''
6912	4704	13	]	]	-RRB-
6912	4705	1	Make	make	VB
6912	4705	2	lists	list	NNS
6912	4705	3	of	of	IN
6912	4705	4	foods	food	NNS
6912	4705	5	rich	rich	JJ
6912	4705	6	in	in	IN
6912	4705	7	:	:	:
6912	4705	8	(	(	-LRB-
6912	4705	9	1	1	LS
6912	4705	10	)	)	-RRB-
6912	4705	11	Water	water	NN
6912	4705	12	.	.	.
6912	4706	1	(	(	-LRB-
6912	4706	2	2	2	LS
6912	4706	3	)	)	-RRB-
6912	4706	4	Ash	ash	VB
6912	4706	5	.	.	.
6912	4707	1	(	(	-LRB-
6912	4707	2	3	3	LS
6912	4707	3	)	)	-RRB-
6912	4707	4	Carbohydrates	Carbohydrates	NNP
6912	4707	5	.	.	.
6912	4708	1	Subdivide	Subdivide	NNP
6912	4708	2	foods	food	VBZ
6912	4708	3	rich	rich	JJ
6912	4708	4	in	in	IN
6912	4708	5	carbohydrates	carbohydrate	NNS
6912	4708	6	,	,	,
6912	4708	7	into	into	IN
6912	4708	8	foods	food	NNS
6912	4708	9	rich	rich	JJ
6912	4708	10	in	in	IN
6912	4708	11	(	(	-LRB-
6912	4708	12	_	_	NNP
6912	4708	13	a	a	DT
6912	4708	14	_	_	NNP
6912	4708	15	)	)	-RRB-
6912	4708	16	sugar	sugar	NN
6912	4708	17	,	,	,
6912	4708	18	(	(	-LRB-
6912	4708	19	_	_	NNP
6912	4708	20	b	b	NNP
6912	4708	21	_	_	NNP
6912	4708	22	)	)	-RRB-
6912	4708	23	starch	starch	NN
6912	4708	24	,	,	,
6912	4708	25	(	(	-LRB-
6912	4708	26	_	_	NNP
6912	4708	27	c	c	NNP
6912	4708	28	_	_	NNP
6912	4708	29	)	)	-RRB-
6912	4708	30	cellulose	cellulose	NNP
6912	4708	31	(	(	-LRB-
6912	4708	32	_	_	NNP
6912	4708	33	i.e.	i.e.	FW
6912	4708	34	_	_	NNP
6912	4708	35	bulky	bulky	NN
6912	4708	36	foods	food	NNS
6912	4708	37	)	)	-RRB-
6912	4708	38	.	.	.
6912	4709	1	(	(	-LRB-
6912	4709	2	4	4	LS
6912	4709	3	)	)	-RRB-
6912	4709	4	Fats	fat	NNS
6912	4709	5	.	.	.
6912	4710	1	(	(	-LRB-
6912	4710	2	5	5	LS
6912	4710	3	)	)	-RRB-
6912	4710	4	Protein	protein	NN
6912	4710	5	.	.	.
6912	4711	1	Indicate	indicate	VB
6912	4711	2	those	those	DT
6912	4711	3	foods	food	NNS
6912	4711	4	that	that	WDT
6912	4711	5	contain	contain	VBP
6912	4711	6	_	_	NNP
6912	4711	7	complete	complete	JJ
6912	4711	8	_	_	NNP
6912	4711	9	proteins	protein	NNS
6912	4711	10	and	and	CC
6912	4711	11	those	those	DT
6912	4711	12	that	that	WDT
6912	4711	13	contain	contain	VBP
6912	4711	14	_	_	NNP
6912	4711	15	incomplete	incomplete	JJ
6912	4711	16	_	_	NNP
6912	4711	17	proteins	protein	NNS
6912	4711	18	.	.	.
6912	4712	1	(	(	-LRB-
6912	4712	2	6	6	CD
6912	4712	3	)	)	-RRB-
6912	4712	4	Vitamines	vitamine	NNS
6912	4712	5	.	.	.
6912	4713	1	Subdivide	Subdivide	NNP
6912	4713	2	foods	food	VBZ
6912	4713	3	rich	rich	JJ
6912	4713	4	in	in	IN
6912	4713	5	vitamines	vitamine	NNS
6912	4713	6	into	into	IN
6912	4713	7	foods	food	NNS
6912	4713	8	rich	rich	JJ
6912	4713	9	in	in	IN
6912	4713	10	fat	fat	NN
6912	4713	11	-	-	HYPH
6912	4713	12	soluble	soluble	JJ
6912	4713	13	A	a	NN
6912	4713	14	,	,	,
6912	4713	15	water	water	NN
6912	4713	16	-	-	HYPH
6912	4713	17	soluble	soluble	JJ
6912	4713	18	B	b	NN
6912	4713	19	,	,	,
6912	4713	20	water	water	NN
6912	4713	21	-	-	HYPH
6912	4713	22	soluble	soluble	JJ
6912	4713	23	C.	C.	NNP
6912	4713	24	Explain	Explain	NNP
6912	4713	25	why	why	WRB
6912	4713	26	certain	certain	JJ
6912	4713	27	foods	food	NNS
6912	4713	28	are	be	VBP
6912	4713	29	contained	contain	VBN
6912	4713	30	in	in	IN
6912	4713	31	two	two	CD
6912	4713	32	or	or	CC
6912	4713	33	more	more	JJR
6912	4713	34	lists	list	NNS
6912	4713	35	.	.	.
6912	4714	1	RELATED	related	JJ
6912	4714	2	WORK	work	NN
6912	4714	3	LESSON	LESSON	NNP
6912	4714	4	LXXXIV	LXXXIV	NNS
6912	4714	5	SELECTING	SELECTING	NNP
6912	4714	6	FOOD	FOOD	NNP
6912	4714	7	MARKETING	MARKETING	NNP
6912	4714	8	_	_	NNP
6912	4714	9	VERSUS	VERSUS	NNP
6912	4714	10	_	_	NNP
6912	4714	11	TELEPHONING.--Visits	TELEPHONING.--Visits	NNP
6912	4714	12	to	to	IN
6912	4714	13	food	food	NN
6912	4714	14	markets	market	NNS
6912	4714	15	or	or	CC
6912	4714	16	grocery	grocery	NN
6912	4714	17	stores	store	NNS
6912	4714	18	are	be	VBP
6912	4714	19	most	most	RBS
6912	4714	20	essential	essential	JJ
6912	4714	21	,	,	,
6912	4714	22	especially	especially	RB
6912	4714	23	if	if	IN
6912	4714	24	one	one	PRP
6912	4714	25	is	be	VBZ
6912	4714	26	learning	learn	VBG
6912	4714	27	to	to	TO
6912	4714	28	buy	buy	VB
6912	4714	29	.	.	.
6912	4715	1	It	-PRON-	PRP
6912	4715	2	is	be	VBZ
6912	4715	3	first	first	RB
6912	4715	4	necessary	necessary	JJ
6912	4715	5	to	to	TO
6912	4715	6	find	find	VB
6912	4715	7	desirable	desirable	JJ
6912	4715	8	market	market	NN
6912	4715	9	places	place	NNS
6912	4715	10	or	or	CC
6912	4715	11	stores,--those	stores,--those	NNP
6912	4715	12	that	that	WDT
6912	4715	13	are	be	VBP
6912	4715	14	clean	clean	JJ
6912	4715	15	and	and	CC
6912	4715	16	reliable	reliable	JJ
6912	4715	17	.	.	.
6912	4716	1	Screened	screened	JJ
6912	4716	2	windows	window	NNS
6912	4716	3	and	and	CC
6912	4716	4	doors	door	NNS
6912	4716	5	,	,	,
6912	4716	6	and	and	CC
6912	4716	7	adequate	adequate	JJ
6912	4716	8	bins	bin	NNS
6912	4716	9	,	,	,
6912	4716	10	boxes	box	NNS
6912	4716	11	,	,	,
6912	4716	12	jars	jar	NNS
6912	4716	13	,	,	,
6912	4716	14	or	or	CC
6912	4716	15	other	other	JJ
6912	4716	16	receptacles	receptacle	NNS
6912	4716	17	for	for	IN
6912	4716	18	storing	store	VBG
6912	4716	19	foods	food	NNS
6912	4716	20	are	be	VBP
6912	4716	21	necessary	necessary	JJ
6912	4716	22	in	in	IN
6912	4716	23	keeping	keep	VBG
6912	4716	24	foods	food	NNS
6912	4716	25	clean	clean	JJ
6912	4716	26	.	.	.
6912	4717	1	After	after	IN
6912	4717	2	one	one	CD
6912	4717	3	has	have	VBZ
6912	4717	4	found	find	VBN
6912	4717	5	desirable	desirable	JJ
6912	4717	6	places	place	NNS
6912	4717	7	for	for	IN
6912	4717	8	marketing	marketing	NN
6912	4717	9	,	,	,
6912	4717	10	it	-PRON-	PRP
6912	4717	11	is	be	VBZ
6912	4717	12	well	well	JJ
6912	4717	13	to	to	TO
6912	4717	14	become	become	VB
6912	4717	15	acquainted	acquaint	VBN
6912	4717	16	with	with	IN
6912	4717	17	desirable	desirable	JJ
6912	4717	18	brands	brand	NNS
6912	4717	19	of	of	IN
6912	4717	20	staple	staple	JJ
6912	4717	21	canned	can	VBN
6912	4717	22	or	or	CC
6912	4717	23	package	package	VB
6912	4717	24	goods	good	NNS
6912	4717	25	.	.	.
6912	4718	1	After	after	IN
6912	4718	2	this	this	DT
6912	4718	3	knowledge	knowledge	NN
6912	4718	4	is	be	VBZ
6912	4718	5	gained	gain	VBN
6912	4718	6	such	such	JJ
6912	4718	7	foods	food	NNS
6912	4718	8	may	may	MD
6912	4718	9	be	be	VB
6912	4718	10	ordered	order	VBN
6912	4718	11	by	by	IN
6912	4718	12	telephone	telephone	NN
6912	4718	13	,	,	,
6912	4718	14	or	or	CC
6912	4718	15	by	by	IN
6912	4718	16	messenger	messenger	NN
6912	4718	17	with	with	IN
6912	4718	18	satisfaction	satisfaction	NN
6912	4718	19	.	.	.
6912	4719	1	But	but	CC
6912	4719	2	no	no	DT
6912	4719	3	matter	matter	RB
6912	4719	4	how	how	WRB
6912	4719	5	experienced	experience	VBD
6912	4719	6	the	the	DT
6912	4719	7	buyer	buyer	NN
6912	4719	8	,	,	,
6912	4719	9	it	-PRON-	PRP
6912	4719	10	is	be	VBZ
6912	4719	11	more	more	RBR
6912	4719	12	satisfactory	satisfactory	JJ
6912	4719	13	to	to	TO
6912	4719	14	select	select	VB
6912	4719	15	at	at	IN
6912	4719	16	markets	market	NNS
6912	4719	17	perishable	perishable	JJ
6912	4719	18	goods	good	NNS
6912	4719	19	such	such	JJ
6912	4719	20	as	as	IN
6912	4719	21	meat	meat	NN
6912	4719	22	,	,	,
6912	4719	23	fish	fish	NN
6912	4719	24	,	,	,
6912	4719	25	fruits	fruit	NNS
6912	4719	26	,	,	,
6912	4719	27	and	and	CC
6912	4719	28	vegetables	vegetable	NNS
6912	4719	29	that	that	WDT
6912	4719	30	wilt	wilt	VBP
6912	4719	31	readily	readily	RB
6912	4719	32	.	.	.
6912	4720	1	In	in	IN
6912	4720	2	certain	certain	JJ
6912	4720	3	cases	case	NNS
6912	4720	4	where	where	WRB
6912	4720	5	the	the	DT
6912	4720	6	housekeeper	housekeeper	NN
6912	4720	7	has	have	VBZ
6912	4720	8	such	such	JJ
6912	4720	9	obligations	obligation	NNS
6912	4720	10	or	or	CC
6912	4720	11	so	so	RB
6912	4720	12	many	many	JJ
6912	4720	13	duties	duty	NNS
6912	4720	14	that	that	IN
6912	4720	15	a	a	DT
6912	4720	16	personal	personal	JJ
6912	4720	17	visit	visit	NN
6912	4720	18	to	to	IN
6912	4720	19	markets	market	NNS
6912	4720	20	is	be	VBZ
6912	4720	21	impossible	impossible	JJ
6912	4720	22	,	,	,
6912	4720	23	food	food	NN
6912	4720	24	must	must	MD
6912	4720	25	be	be	VB
6912	4720	26	purchased	purchase	VBN
6912	4720	27	by	by	IN
6912	4720	28	telephone	telephone	NN
6912	4720	29	or	or	CC
6912	4720	30	messenger	messenger	NN
6912	4720	31	.	.	.
6912	4721	1	Such	such	PDT
6912	4721	2	a	a	DT
6912	4721	3	procedure	procedure	NN
6912	4721	4	,	,	,
6912	4721	5	however	however	RB
6912	4721	6	,	,	,
6912	4721	7	is	be	VBZ
6912	4721	8	usually	usually	RB
6912	4721	9	followed	follow	VBN
6912	4721	10	at	at	IN
6912	4721	11	the	the	DT
6912	4721	12	sacrifice	sacrifice	NN
6912	4721	13	of	of	IN
6912	4721	14	economy	economy	NN
6912	4721	15	and	and	CC
6912	4721	16	satisfaction	satisfaction	NN
6912	4721	17	in	in	IN
6912	4721	18	buying	buying	NN
6912	4721	19	.	.	.
6912	4722	1	FRESH	FRESH	NNP
6912	4722	2	_	_	NNP
6912	4722	3	VERSUS	VERSUS	NNP
6912	4722	4	_	_	NNP
6912	4722	5	CANNED	CANNED	NNP
6912	4722	6	FOODS.--Fresh	FOODS.--Fresh	NNP
6912	4722	7	foods	food	NNS
6912	4722	8	of	of	IN
6912	4722	9	good	good	JJ
6912	4722	10	quality	quality	NN
6912	4722	11	are	be	VBP
6912	4722	12	generally	generally	RB
6912	4722	13	more	more	RBR
6912	4722	14	desirable	desirable	JJ
6912	4722	15	both	both	DT
6912	4722	16	from	from	IN
6912	4722	17	the	the	DT
6912	4722	18	standpoint	standpoint	NN
6912	4722	19	of	of	IN
6912	4722	20	flavor	flavor	NN
6912	4722	21	and	and	CC
6912	4722	22	nutriment	nutriment	NN
6912	4722	23	than	than	IN
6912	4722	24	canned	can	VBN
6912	4722	25	goods	good	NNS
6912	4722	26	.	.	.
6912	4723	1	When	when	WRB
6912	4723	2	,	,	,
6912	4723	3	however	however	RB
6912	4723	4	,	,	,
6912	4723	5	fresh	fresh	JJ
6912	4723	6	foods	food	NNS
6912	4723	7	are	be	VBP
6912	4723	8	unseasonable	unseasonable	JJ
6912	4723	9	,	,	,
6912	4723	10	their	-PRON-	PRP$
6912	4723	11	price	price	NN
6912	4723	12	may	may	MD
6912	4723	13	greatly	greatly	RB
6912	4723	14	exceed	exceed	VB
6912	4723	15	that	that	DT
6912	4723	16	of	of	IN
6912	4723	17	canned	can	VBN
6912	4723	18	foods	food	NNS
6912	4723	19	.	.	.
6912	4724	1	A	a	DT
6912	4724	2	good	good	JJ
6912	4724	3	rule	rule	NN
6912	4724	4	to	to	TO
6912	4724	5	follow	follow	VB
6912	4724	6	is	be	VBZ
6912	4724	7	to	to	TO
6912	4724	8	buy	buy	VB
6912	4724	9	fresh	fresh	JJ
6912	4724	10	foods	food	NNS
6912	4724	11	when	when	WRB
6912	4724	12	they	-PRON-	PRP
6912	4724	13	are	be	VBP
6912	4724	14	in	in	IN
6912	4724	15	season	season	NN
6912	4724	16	and	and	CC
6912	4724	17	the	the	DT
6912	4724	18	canned	canned	JJ
6912	4724	19	ones	one	NNS
6912	4724	20	when	when	WRB
6912	4724	21	fresh	fresh	JJ
6912	4724	22	foods	food	NNS
6912	4724	23	of	of	IN
6912	4724	24	reasonable	reasonable	JJ
6912	4724	25	price	price	NN
6912	4724	26	can	can	MD
6912	4724	27	not	not	RB
6912	4724	28	be	be	VB
6912	4724	29	secured	secure	VBN
6912	4724	30	.	.	.
6912	4725	1	The	the	DT
6912	4725	2	practice	practice	NN
6912	4725	3	of	of	IN
6912	4725	4	buying	buy	VBG
6912	4725	5	perishable	perishable	JJ
6912	4725	6	foods	food	NNS
6912	4725	7	,	,	,
6912	4725	8	especially	especially	RB
6912	4725	9	fruits	fruit	NNS
6912	4725	10	,	,	,
6912	4725	11	when	when	WRB
6912	4725	12	they	-PRON-	PRP
6912	4725	13	are	be	VBP
6912	4725	14	abundant	abundant	JJ
6912	4725	15	and	and	CC
6912	4725	16	canning	can	VBG
6912	4725	17	them	-PRON-	PRP
6912	4725	18	for	for	IN
6912	4725	19	later	later	JJ
6912	4725	20	use	use	NN
6912	4725	21	is	be	VBZ
6912	4725	22	thrifty	thrifty	JJ
6912	4725	23	.	.	.
6912	4726	1	To	to	TO
6912	4726	2	buy	buy	VB
6912	4726	3	factory	factory	NN
6912	4726	4	-	-	HYPH
6912	4726	5	canned	can	VBN
6912	4726	6	fruits	fruit	NNS
6912	4726	7	and	and	CC
6912	4726	8	vegetables	vegetable	NNS
6912	4726	9	when	when	WRB
6912	4726	10	fresh	fresh	JJ
6912	4726	11	winter	winter	NN
6912	4726	12	fruits	fruit	NNS
6912	4726	13	,	,	,
6912	4726	14	such	such	JJ
6912	4726	15	as	as	IN
6912	4726	16	cranberries	cranberry	NNS
6912	4726	17	,	,	,
6912	4726	18	oranges	orange	NNS
6912	4726	19	,	,	,
6912	4726	20	and	and	CC
6912	4726	21	apples	apple	NNS
6912	4726	22	,	,	,
6912	4726	23	and	and	CC
6912	4726	24	root	root	NN
6912	4726	25	vegetables	vegetable	NNS
6912	4726	26	may	may	MD
6912	4726	27	be	be	VB
6912	4726	28	purchased	purchase	VBN
6912	4726	29	is	be	VBZ
6912	4726	30	questionable	questionable	JJ
6912	4726	31	both	both	DT
6912	4726	32	from	from	IN
6912	4726	33	the	the	DT
6912	4726	34	standpoint	standpoint	NN
6912	4726	35	of	of	IN
6912	4726	36	economy	economy	NN
6912	4726	37	and	and	CC
6912	4726	38	nutriment	nutriment	NN
6912	4726	39	.	.	.
6912	4727	1	It	-PRON-	PRP
6912	4727	2	is	be	VBZ
6912	4727	3	often	often	RB
6912	4727	4	more	more	RBR
6912	4727	5	economical	economical	JJ
6912	4727	6	to	to	TO
6912	4727	7	purchase	purchase	VB
6912	4727	8	dried	dry	VBN
6912	4727	9	rather	rather	RB
6912	4727	10	than	than	IN
6912	4727	11	canned	canned	JJ
6912	4727	12	fruits	fruit	NNS
6912	4727	13	.	.	.
6912	4728	1	The	the	DT
6912	4728	2	former	former	JJ
6912	4728	3	usually	usually	RB
6912	4728	4	contain	contain	VBP
6912	4728	5	more	more	JJR
6912	4728	6	food	food	NN
6912	4728	7	value	value	NN
6912	4728	8	per	per	IN
6912	4728	9	pound	pound	NN
6912	4728	10	.	.	.
6912	4729	1	BULK	BULK	NNP
6912	4729	2	_	_	NNP
6912	4729	3	VERSUS	VERSUS	NNP
6912	4729	4	_	_	NNP
6912	4729	5	PACKAGE	PACKAGE	NNP
6912	4729	6	GOODS.--Time	goods.--time	NN
6912	4729	7	spent	spend	VBN
6912	4729	8	in	in	IN
6912	4729	9	placing	place	VBG
6912	4729	10	and	and	CC
6912	4729	11	sealing	seal	VBG
6912	4729	12	foods	food	NNS
6912	4729	13	in	in	IN
6912	4729	14	packages	package	NNS
6912	4729	15	and	and	CC
6912	4729	16	the	the	DT
6912	4729	17	cost	cost	NN
6912	4729	18	of	of	IN
6912	4729	19	the	the	DT
6912	4729	20	containers	container	NNS
6912	4729	21	make	make	VBP
6912	4729	22	the	the	DT
6912	4729	23	price	price	NN
6912	4729	24	of	of	IN
6912	4729	25	package	package	NN
6912	4729	26	foods	food	NNS
6912	4729	27	exceed	exceed	VBP
6912	4729	28	those	those	DT
6912	4729	29	sold	sell	VBN
6912	4729	30	in	in	IN
6912	4729	31	bulk	bulk	NN
6912	4729	32	.	.	.
6912	4730	1	Moreover	moreover	RB
6912	4730	2	,	,	,
6912	4730	3	large	large	JJ
6912	4730	4	packages	package	NNS
6912	4730	5	usually	usually	RB
6912	4730	6	cost	cost	VBP
6912	4730	7	more	more	RBR
6912	4730	8	proportionately	proportionately	RB
6912	4730	9	than	than	IN
6912	4730	10	small	small	JJ
6912	4730	11	ones	one	NNS
6912	4730	12	.	.	.
6912	4731	1	On	on	IN
6912	4731	2	the	the	DT
6912	4731	3	other	other	JJ
6912	4731	4	hand	hand	NN
6912	4731	5	,	,	,
6912	4731	6	package	package	NN
6912	4731	7	foods	food	NNS
6912	4731	8	may	may	MD
6912	4731	9	be	be	VB
6912	4731	10	cleaner	clean	JJR
6912	4731	11	,	,	,
6912	4731	12	require	require	VB
6912	4731	13	less	less	RBR
6912	4731	14	handling	handling	JJ
6912	4731	15	,	,	,
6912	4731	16	and	and	CC
6912	4731	17	are	be	VBP
6912	4731	18	often	often	RB
6912	4731	19	much	much	RB
6912	4731	20	more	more	RBR
6912	4731	21	inviting	inviting	JJ
6912	4731	22	because	because	IN
6912	4731	23	of	of	IN
6912	4731	24	their	-PRON-	PRP$
6912	4731	25	attractive	attractive	JJ
6912	4731	26	wrapping	wrapping	NN
6912	4731	27	.	.	.
6912	4732	1	It	-PRON-	PRP
6912	4732	2	does	do	VBZ
6912	4732	3	not	not	RB
6912	4732	4	follow	follow	VB
6912	4732	5	,	,	,
6912	4732	6	however	however	RB
6912	4732	7	,	,	,
6912	4732	8	that	that	IN
6912	4732	9	all	all	DT
6912	4732	10	foods	food	NNS
6912	4732	11	sold	sell	VBN
6912	4732	12	in	in	IN
6912	4732	13	containers	container	NNS
6912	4732	14	are	be	VBP
6912	4732	15	cleaner	clean	JJR
6912	4732	16	than	than	IN
6912	4732	17	those	those	DT
6912	4732	18	sold	sell	VBN
6912	4732	19	in	in	IN
6912	4732	20	bulk	bulk	NN
6912	4732	21	.	.	.
6912	4733	1	Unsanitary	unsanitary	JJ
6912	4733	2	conditions	condition	NNS
6912	4733	3	sometimes	sometimes	RB
6912	4733	4	prevail	prevail	VBP
6912	4733	5	at	at	IN
6912	4733	6	factories	factory	NNS
6912	4733	7	where	where	WRB
6912	4733	8	the	the	DT
6912	4733	9	foods	food	NNS
6912	4733	10	are	be	VBP
6912	4733	11	packed	pack	VBN
6912	4733	12	.	.	.
6912	4734	1	It	-PRON-	PRP
6912	4734	2	is	be	VBZ
6912	4734	3	a	a	DT
6912	4734	4	safe	safe	JJ
6912	4734	5	rule	rule	NN
6912	4734	6	to	to	TO
6912	4734	7	buy	buy	VB
6912	4734	8	in	in	IN
6912	4734	9	package	package	NN
6912	4734	10	form	form	NN
6912	4734	11	only	only	RB
6912	4734	12	those	those	DT
6912	4734	13	foods	food	NNS
6912	4734	14	which	which	WDT
6912	4734	15	can	can	MD
6912	4734	16	not	not	RB
6912	4734	17	be	be	VB
6912	4734	18	washed	wash	VBN
6912	4734	19	or	or	CC
6912	4734	20	sterilized	sterilize	VBN
6912	4734	21	by	by	IN
6912	4734	22	cooking	cook	VBG
6912	4734	23	.	.	.
6912	4735	1	UNCOOKED	UNCOOKED	NNP
6912	4735	2	_	_	NNP
6912	4735	3	VERSUS	VERSUS	NNP
6912	4735	4	_	_	NNP
6912	4735	5	COOKED	COOKED	NNP
6912	4735	6	FOODS.--Not	FOODS.--Not	.
6912	4735	7	only	only	RB
6912	4735	8	breads	breads	NNP
6912	4735	9	,	,	,
6912	4735	10	cakes	cake	NNS
6912	4735	11	,	,	,
6912	4735	12	certain	certain	JJ
6912	4735	13	cereals	cereal	NNS
6912	4735	14	,	,	,
6912	4735	15	and	and	CC
6912	4735	16	canned	can	VBN
6912	4735	17	goods	good	NNS
6912	4735	18	may	may	MD
6912	4735	19	be	be	VB
6912	4735	20	purchased	purchase	VBN
6912	4735	21	ready	ready	JJ
6912	4735	22	cooked	cook	VBN
6912	4735	23	,	,	,
6912	4735	24	but	but	CC
6912	4735	25	other	other	JJ
6912	4735	26	foods	food	NNS
6912	4735	27	,	,	,
6912	4735	28	such	such	JJ
6912	4735	29	as	as	IN
6912	4735	30	salads	salad	NNS
6912	4735	31	and	and	CC
6912	4735	32	puddings	pudding	NNS
6912	4735	33	,	,	,
6912	4735	34	may	may	MD
6912	4735	35	be	be	VB
6912	4735	36	bought	buy	VBN
6912	4735	37	in	in	IN
6912	4735	38	certain	certain	JJ
6912	4735	39	markets	market	NNS
6912	4735	40	and	and	CC
6912	4735	41	stores	store	NNS
6912	4735	42	.	.	.
6912	4736	1	Such	such	JJ
6912	4736	2	foods	food	NNS
6912	4736	3	are	be	VBP
6912	4736	4	much	much	RB
6912	4736	5	higher	high	JJR
6912	4736	6	in	in	IN
6912	4736	7	price	price	NN
6912	4736	8	than	than	IN
6912	4736	9	those	those	DT
6912	4736	10	of	of	IN
6912	4736	11	equal	equal	JJ
6912	4736	12	quality	quality	NN
6912	4736	13	prepared	prepare	VBN
6912	4736	14	at	at	IN
6912	4736	15	home	home	NN
6912	4736	16	.	.	.
6912	4737	1	The	the	DT
6912	4737	2	cost	cost	NN
6912	4737	3	of	of	IN
6912	4737	4	labor	labor	NN
6912	4737	5	,	,	,
6912	4737	6	fuel	fuel	NN
6912	4737	7	,	,	,
6912	4737	8	and	and	CC
6912	4737	9	"	"	``
6912	4737	10	overhead	overhead	JJ
6912	4737	11	expense	expense	NN
6912	4737	12	"	"	''
6912	4737	13	as	as	RB
6912	4737	14	well	well	RB
6912	4737	15	as	as	IN
6912	4737	16	of	of	IN
6912	4737	17	materials	material	NNS
6912	4737	18	must	must	MD
6912	4737	19	be	be	VB
6912	4737	20	paid	pay	VBN
6912	4737	21	for	for	IN
6912	4737	22	by	by	IN
6912	4737	23	the	the	DT
6912	4737	24	purchaser	purchaser	NN
6912	4737	25	.	.	.
6912	4738	1	Unless	unless	IN
6912	4738	2	one	one	CD
6912	4738	3	is	be	VBZ
6912	4738	4	engaged	engage	VBN
6912	4738	5	in	in	IN
6912	4738	6	business	business	NN
6912	4738	7	other	other	JJ
6912	4738	8	than	than	IN
6912	4738	9	housekeeping	housekeeping	NN
6912	4738	10	or	or	CC
6912	4738	11	one	one	NN
6912	4738	12	's	's	POS
6912	4738	13	housekeeping	housekeeping	NN
6912	4738	14	duties	duty	NNS
6912	4738	15	are	be	VBP
6912	4738	16	too	too	RB
6912	4738	17	arduous	arduous	JJ
6912	4738	18	it	-PRON-	PRP
6912	4738	19	is	be	VBZ
6912	4738	20	generally	generally	RB
6912	4738	21	not	not	RB
6912	4738	22	wise	wise	JJ
6912	4738	23	to	to	TO
6912	4738	24	make	make	VB
6912	4738	25	a	a	DT
6912	4738	26	practice	practice	NN
6912	4738	27	of	of	IN
6912	4738	28	buying	buy	VBG
6912	4738	29	cooked	cook	VBN
6912	4738	30	foods	food	NNS
6912	4738	31	.	.	.
6912	4739	1	LARGE	LARGE	NNP
6912	4739	2	_	_	NNP
6912	4739	3	VERSUS	VERSUS	NNP
6912	4739	4	_	_	NNP
6912	4739	5	SMALL	SMALL	NNP
6912	4739	6	QUANTITIES.--It	QUANTITIES.--It	NNP
6912	4739	7	is	be	VBZ
6912	4739	8	usually	usually	RB
6912	4739	9	wasteful	wasteful	JJ
6912	4739	10	to	to	TO
6912	4739	11	purchase	purchase	VB
6912	4739	12	perishable	perishable	JJ
6912	4739	13	foods	food	NNS
6912	4739	14	in	in	IN
6912	4739	15	large	large	JJ
6912	4739	16	quantities	quantity	NNS
6912	4739	17	.	.	.
6912	4740	1	Fresh	fresh	JJ
6912	4740	2	meats	meat	NNS
6912	4740	3	,	,	,
6912	4740	4	perishable	perishable	JJ
6912	4740	5	fruits	fruit	NNS
6912	4740	6	such	such	JJ
6912	4740	7	as	as	IN
6912	4740	8	berries	berry	NNS
6912	4740	9	,	,	,
6912	4740	10	and	and	CC
6912	4740	11	green	green	JJ
6912	4740	12	vegetables	vegetable	NNS
6912	4740	13	should	should	MD
6912	4740	14	be	be	VB
6912	4740	15	purchased	purchase	VBN
6912	4740	16	only	only	RB
6912	4740	17	in	in	IN
6912	4740	18	quantities	quantity	NNS
6912	4740	19	sufficient	sufficient	JJ
6912	4740	20	for	for	IN
6912	4740	21	immediate	immediate	JJ
6912	4740	22	use	use	NN
6912	4740	23	.	.	.
6912	4741	1	It	-PRON-	PRP
6912	4741	2	is	be	VBZ
6912	4741	3	sometimes	sometimes	RB
6912	4741	4	economical	economical	JJ
6912	4741	5	,	,	,
6912	4741	6	as	as	RB
6912	4741	7	far	far	RB
6912	4741	8	as	as	IN
6912	4741	9	fuel	fuel	NN
6912	4741	10	and	and	CC
6912	4741	11	time	time	NN
6912	4741	12	are	be	VBP
6912	4741	13	concerned	concern	VBN
6912	4741	14	,	,	,
6912	4741	15	to	to	TO
6912	4741	16	buy	buy	VB
6912	4741	17	enough	enough	JJ
6912	4741	18	fresh	fresh	JJ
6912	4741	19	meat	meat	NN
6912	4741	20	for	for	IN
6912	4741	21	two	two	CD
6912	4741	22	days	day	NNS
6912	4741	23	'	'	POS
6912	4741	24	consumption	consumption	NN
6912	4741	25	,	,	,
6912	4741	26	provided	provide	VBN
6912	4741	27	all	all	DT
6912	4741	28	of	of	IN
6912	4741	29	it	-PRON-	PRP
6912	4741	30	can	can	MD
6912	4741	31	be	be	VB
6912	4741	32	cooked	cook	VBN
6912	4741	33	on	on	IN
6912	4741	34	the	the	DT
6912	4741	35	first	first	JJ
6912	4741	36	day	day	NN
6912	4741	37	,	,	,
6912	4741	38	and	and	CC
6912	4741	39	then	then	RB
6912	4741	40	used	use	VBD
6912	4741	41	cold	cold	JJ
6912	4741	42	or	or	CC
6912	4741	43	merely	merely	RB
6912	4741	44	reheated	reheat	VBN
6912	4741	45	on	on	IN
6912	4741	46	the	the	DT
6912	4741	47	second	second	JJ
6912	4741	48	day	day	NN
6912	4741	49	.	.	.
6912	4742	1	Unless	unless	IN
6912	4742	2	storage	storage	NN
6912	4742	3	space	space	NN
6912	4742	4	is	be	VBZ
6912	4742	5	limited	limited	JJ
6912	4742	6	,	,	,
6912	4742	7	flour	flour	NN
6912	4742	8	should	should	MD
6912	4742	9	not	not	RB
6912	4742	10	be	be	VB
6912	4742	11	purchased	purchase	VBN
6912	4742	12	in	in	IN
6912	4742	13	less	less	JJR
6912	4742	14	than	than	IN
6912	4742	15	25	25	CD
6912	4742	16	pound	pound	NN
6912	4742	17	sacks	sack	NNS
6912	4742	18	.	.	.
6912	4743	1	In	in	IN
6912	4743	2	less	less	JJR
6912	4743	3	quantity	quantity	NN
6912	4743	4	than	than	IN
6912	4743	5	this	this	DT
6912	4743	6	it	-PRON-	PRP
6912	4743	7	usually	usually	RB
6912	4743	8	costs	cost	VBZ
6912	4743	9	more	more	JJR
6912	4743	10	per	per	IN
6912	4743	11	pound	pound	NN
6912	4743	12	.	.	.
6912	4744	1	It	-PRON-	PRP
6912	4744	2	is	be	VBZ
6912	4744	3	wise	wise	JJ
6912	4744	4	for	for	IN
6912	4744	5	small	small	JJ
6912	4744	6	families	family	NNS
6912	4744	7	,	,	,
6912	4744	8	however	however	RB
6912	4744	9	,	,	,
6912	4744	10	to	to	TO
6912	4744	11	purchase	purchase	VB
6912	4744	12	flour	flour	NN
6912	4744	13	and	and	CC
6912	4744	14	other	other	JJ
6912	4744	15	grains	grain	NNS
6912	4744	16	in	in	IN
6912	4744	17	smaller	small	JJR
6912	4744	18	quantities	quantity	NNS
6912	4744	19	in	in	IN
6912	4744	20	the	the	DT
6912	4744	21	summer	summer	NN
6912	4744	22	time	time	NN
6912	4744	23	since	since	IN
6912	4744	24	weevils	weevil	NNS
6912	4744	25	may	may	MD
6912	4744	26	infest	infest	VB
6912	4744	27	such	such	JJ
6912	4744	28	food	food	NN
6912	4744	29	materials	material	NNS
6912	4744	30	.	.	.
6912	4745	1	When	when	WRB
6912	4745	2	a	a	DT
6912	4745	3	non	non	JJ
6912	4745	4	-	-	JJ
6912	4745	5	perishable	perishable	JJ
6912	4745	6	food	food	NN
6912	4745	7	such	such	JJ
6912	4745	8	as	as	IN
6912	4745	9	sugar	sugar	NN
6912	4745	10	,	,	,
6912	4745	11	or	or	CC
6912	4745	12	any	any	DT
6912	4745	13	of	of	IN
6912	4745	14	the	the	DT
6912	4745	15	grains	grain	NNS
6912	4745	16	,	,	,
6912	4745	17	sells	sell	VBZ
6912	4745	18	for	for	IN
6912	4745	19	a	a	DT
6912	4745	20	fractional	fractional	JJ
6912	4745	21	sum	sum	NN
6912	4745	22	per	per	IN
6912	4745	23	pound	pound	NN
6912	4745	24	,	,	,
6912	4745	25	it	-PRON-	PRP
6912	4745	26	is	be	VBZ
6912	4745	27	economical	economical	JJ
6912	4745	28	to	to	TO
6912	4745	29	buy	buy	VB
6912	4745	30	several	several	JJ
6912	4745	31	pounds	pound	NNS
6912	4745	32	so	so	IN
6912	4745	33	as	as	IN
6912	4745	34	not	not	RB
6912	4745	35	to	to	TO
6912	4745	36	add	add	VB
6912	4745	37	to	to	IN
6912	4745	38	the	the	DT
6912	4745	39	cost	cost	NN
6912	4745	40	per	per	IN
6912	4745	41	pound	pound	NN
6912	4745	42	.	.	.
6912	4746	1	It	-PRON-	PRP
6912	4746	2	is	be	VBZ
6912	4746	3	wiser	wise	JJR
6912	4746	4	,	,	,
6912	4746	5	for	for	IN
6912	4746	6	example	example	NN
6912	4746	7	,	,	,
6912	4746	8	to	to	TO
6912	4746	9	buy	buy	VB
6912	4746	10	2	2	CD
6912	4746	11	pounds	pound	NNS
6912	4746	12	of	of	IN
6912	4746	13	dried	dry	VBN
6912	4746	14	beans	bean	NNS
6912	4746	15	at	at	IN
6912	4746	16	12	12	CD
6912	4746	17	1/2	1/2	CD
6912	4746	18	cents	cent	NNS
6912	4746	19	per	per	IN
6912	4746	20	pound	pound	NN
6912	4746	21	than	than	IN
6912	4746	22	one	one	CD
6912	4746	23	pound	pound	NN
6912	4746	24	at	at	IN
6912	4746	25	13	13	CD
6912	4746	26	cents	cent	NNS
6912	4746	27	.	.	.
6912	4747	1	Semi	semi	JJ
6912	4747	2	-	-	JJ
6912	4747	3	perishable	perishable	JJ
6912	4747	4	foods	food	NNS
6912	4747	5	such	such	JJ
6912	4747	6	as	as	IN
6912	4747	7	eggs	egg	NNS
6912	4747	8	and	and	CC
6912	4747	9	fats	fat	NNS
6912	4747	10	can	can	MD
6912	4747	11	usually	usually	RB
6912	4747	12	be	be	VB
6912	4747	13	purchased	purchase	VBN
6912	4747	14	with	with	IN
6912	4747	15	satisfaction	satisfaction	NN
6912	4747	16	in	in	IN
6912	4747	17	quantities	quantity	NNS
6912	4747	18	sufficient	sufficient	JJ
6912	4747	19	for	for	IN
6912	4747	20	a	a	DT
6912	4747	21	week	week	NN
6912	4747	22	.	.	.
6912	4748	1	They	-PRON-	PRP
6912	4748	2	should	should	MD
6912	4748	3	,	,	,
6912	4748	4	of	of	IN
6912	4748	5	course	course	NN
6912	4748	6	,	,	,
6912	4748	7	be	be	VB
6912	4748	8	stored	store	VBN
6912	4748	9	in	in	IN
6912	4748	10	a	a	DT
6912	4748	11	cool	cool	JJ
6912	4748	12	place	place	NN
6912	4748	13	.	.	.
6912	4749	1	Many	many	JJ
6912	4749	2	persons	person	NNS
6912	4749	3	find	find	VBP
6912	4749	4	it	-PRON-	PRP
6912	4749	5	economical	economical	JJ
6912	4749	6	to	to	TO
6912	4749	7	buy	buy	VB
6912	4749	8	eggs	egg	NNS
6912	4749	9	in	in	IN
6912	4749	10	large	large	JJ
6912	4749	11	quantities	quantity	NNS
6912	4749	12	in	in	IN
6912	4749	13	the	the	DT
6912	4749	14	summer	summer	NN
6912	4749	15	time	time	NN
6912	4749	16	and	and	CC
6912	4749	17	pack	pack	VB
6912	4749	18	them	-PRON-	PRP
6912	4749	19	in	in	IN
6912	4749	20	water	water	NN
6912	4749	21	glass	glass	NN
6912	4749	22	for	for	IN
6912	4749	23	winter	winter	NN
6912	4749	24	use	use	NN
6912	4749	25	.	.	.
6912	4750	1	Root	root	NN
6912	4750	2	vegetables	vegetable	NNS
6912	4750	3	and	and	CC
6912	4750	4	canned	can	VBN
6912	4750	5	goods	good	NNS
6912	4750	6	are	be	VBP
6912	4750	7	cheaper	cheap	JJR
6912	4750	8	when	when	WRB
6912	4750	9	bought	buy	VBN
6912	4750	10	by	by	IN
6912	4750	11	the	the	DT
6912	4750	12	bushel	bushel	NN
6912	4750	13	and	and	CC
6912	4750	14	case	case	NN
6912	4750	15	.	.	.
6912	4751	1	There	there	EX
6912	4751	2	must	must	MD
6912	4751	3	,	,	,
6912	4751	4	however	however	RB
6912	4751	5	,	,	,
6912	4751	6	be	be	VB
6912	4751	7	cool	cool	JJ
6912	4751	8	,	,	,
6912	4751	9	dry	dry	JJ
6912	4751	10	storage	storage	NN
6912	4751	11	space	space	NN
6912	4751	12	to	to	TO
6912	4751	13	make	make	VB
6912	4751	14	the	the	DT
6912	4751	15	purchase	purchase	NN
6912	4751	16	of	of	IN
6912	4751	17	the	the	DT
6912	4751	18	former	former	JJ
6912	4751	19	in	in	IN
6912	4751	20	large	large	JJ
6912	4751	21	quantities	quantity	NNS
6912	4751	22	practical	practical	JJ
6912	4751	23	.	.	.
6912	4752	1	It	-PRON-	PRP
6912	4752	2	is	be	VBZ
6912	4752	3	impossible	impossible	JJ
6912	4752	4	to	to	TO
6912	4752	5	purchase	purchase	VB
6912	4752	6	certain	certain	JJ
6912	4752	7	foods	food	NNS
6912	4752	8	for	for	IN
6912	4752	9	small	small	JJ
6912	4752	10	families	family	NNS
6912	4752	11	in	in	IN
6912	4752	12	small	small	JJ
6912	4752	13	enough	enough	JJ
6912	4752	14	quantities	quantity	NNS
6912	4752	15	for	for	IN
6912	4752	16	immediate	immediate	JJ
6912	4752	17	consumption	consumption	NN
6912	4752	18	.	.	.
6912	4753	1	A	a	DT
6912	4753	2	can	can	NN
6912	4753	3	of	of	IN
6912	4753	4	molasses	molasse	NNS
6912	4753	5	,	,	,
6912	4753	6	for	for	IN
6912	4753	7	example	example	NN
6912	4753	8	,	,	,
6912	4753	9	is	be	VBZ
6912	4753	10	usually	usually	RB
6912	4753	11	more	more	JJR
6912	4753	12	than	than	IN
6912	4753	13	enough	enough	JJ
6912	4753	14	for	for	IN
6912	4753	15	use	use	NN
6912	4753	16	at	at	IN
6912	4753	17	one	one	CD
6912	4753	18	time	time	NN
6912	4753	19	.	.	.
6912	4754	1	When	when	WRB
6912	4754	2	this	this	DT
6912	4754	3	is	be	VBZ
6912	4754	4	the	the	DT
6912	4754	5	case	case	NN
6912	4754	6	,	,	,
6912	4754	7	the	the	DT
6912	4754	8	greatest	great	JJS
6912	4754	9	care	care	NN
6912	4754	10	should	should	MD
6912	4754	11	be	be	VB
6912	4754	12	exercised	exercise	VBN
6912	4754	13	to	to	TO
6912	4754	14	store	store	VB
6912	4754	15	such	such	JJ
6912	4754	16	foods	food	NNS
6912	4754	17	carefully	carefully	RB
6912	4754	18	and	and	CC
6912	4754	19	to	to	TO
6912	4754	20	utilize	utilize	VB
6912	4754	21	them	-PRON-	PRP
6912	4754	22	before	before	IN
6912	4754	23	they	-PRON-	PRP
6912	4754	24	spoil	spoil	VBP
6912	4754	25	.	.	.
6912	4755	1	Cooperative	cooperative	JJ
6912	4755	2	buying	buying	NN
6912	4755	3	usually	usually	RB
6912	4755	4	means	mean	VBZ
6912	4755	5	a	a	DT
6912	4755	6	saving	saving	NN
6912	4755	7	.	.	.
6912	4756	1	Such	such	JJ
6912	4756	2	foods	food	NNS
6912	4756	3	as	as	IN
6912	4756	4	flour	flour	NN
6912	4756	5	,	,	,
6912	4756	6	potatoes	potato	NNS
6912	4756	7	,	,	,
6912	4756	8	dried	dry	VBD
6912	4756	9	vegetables	vegetable	NNS
6912	4756	10	,	,	,
6912	4756	11	sugar	sugar	NN
6912	4756	12	,	,	,
6912	4756	13	apples	apple	NNS
6912	4756	14	,	,	,
6912	4756	15	and	and	CC
6912	4756	16	dried	dry	VBN
6912	4756	17	fruits	fruit	NNS
6912	4756	18	may	may	MD
6912	4756	19	be	be	VB
6912	4756	20	purchased	purchase	VBN
6912	4756	21	by	by	IN
6912	4756	22	the	the	DT
6912	4756	23	barrel	barrel	NN
6912	4756	24	,	,	,
6912	4756	25	box	box	NN
6912	4756	26	,	,	,
6912	4756	27	or	or	CC
6912	4756	28	other	other	JJ
6912	4756	29	measure	measure	NN
6912	4756	30	.	.	.
6912	4757	1	If	if	IN
6912	4757	2	several	several	JJ
6912	4757	3	families	family	NNS
6912	4757	4	jointly	jointly	RB
6912	4757	5	purchase	purchase	VBP
6912	4757	6	such	such	JJ
6912	4757	7	quantities	quantity	NNS
6912	4757	8	of	of	IN
6912	4757	9	foods	food	NNS
6912	4757	10	,	,	,
6912	4757	11	the	the	DT
6912	4757	12	expense	expense	NN
6912	4757	13	is	be	VBZ
6912	4757	14	reduced	reduce	VBN
6912	4757	15	.	.	.
6912	4758	1	It	-PRON-	PRP
6912	4758	2	is	be	VBZ
6912	4758	3	also	also	RB
6912	4758	4	of	of	IN
6912	4758	5	advantage	advantage	NN
6912	4758	6	to	to	TO
6912	4758	7	buy	buy	VB
6912	4758	8	from	from	IN
6912	4758	9	the	the	DT
6912	4758	10	producer	producer	NN
6912	4758	11	.	.	.
6912	4759	1	The	the	DT
6912	4759	2	middle	middle	JJ
6912	4759	3	man	man	NN
6912	4759	4	's	's	POS
6912	4759	5	profit	profit	NN
6912	4759	6	is	be	VBZ
6912	4759	7	thus	thus	RB
6912	4759	8	eliminated	eliminate	VBN
6912	4759	9	.	.	.
6912	4760	1	LESSON	LESSON	NNP
6912	4760	2	LXXXV	LXXXV	NNP
6912	4760	3	COOKING	cooking	NN
6912	4760	4	AND	and	CC
6912	4760	5	SERVING	serve	VBG
6912	4760	6	A	a	DT
6912	4760	7	LUNCHEON	luncheon	JJ
6912	4760	8	OR	or	CC
6912	4760	9	SUPPER	SUPPER	VBG
6912	4760	10	Cook	Cook	NNP
6912	4760	11	and	and	CC
6912	4760	12	serve	serve	VB
6912	4760	13	a	a	DT
6912	4760	14	luncheon	luncheon	NN
6912	4760	15	or	or	CC
6912	4760	16	supper	supper	NN
6912	4760	17	.	.	.
6912	4761	1	The	the	DT
6912	4761	2	following	following	JJ
6912	4761	3	menu	menu	NN
6912	4761	4	is	be	VBZ
6912	4761	5	suggested	suggest	VBN
6912	4761	6	:	:	:
6912	4761	7	Cream	Cream	NNP
6912	4761	8	of	of	IN
6912	4761	9	Pea	Pea	NNP
6912	4761	10	Soup	Soup	NNP
6912	4761	11	--	--	:
6912	4761	12	Croutons	Croutons	NNP
6912	4761	13	Macaroni	Macaroni	NNP
6912	4761	14	and	and	CC
6912	4761	15	Cheese	Cheese	NNP
6912	4761	16	Lettuce	Lettuce	NNP
6912	4761	17	Salad	Salad	NNP
6912	4761	18	Bread	Bread	NNP
6912	4761	19	and	and	CC
6912	4761	20	Butter	Butter	NNP
6912	4761	21	Oatmeal	Oatmeal	NNP
6912	4761	22	Cookies	Cookies	NNPS
6912	4761	23	Tea	Tea	NNP
6912	4761	24	Follow	Follow	NNP
6912	4761	25	the	the	DT
6912	4761	26	English	English	NNP
6912	4761	27	or	or	CC
6912	4761	28	family	family	NN
6912	4761	29	style	style	NN
6912	4761	30	of	of	IN
6912	4761	31	serving	serve	VBG
6912	4761	32	.	.	.
6912	4762	1	Serve	serve	VB
6912	4762	2	the	the	DT
6912	4762	3	luncheon	luncheon	NN
6912	4762	4	or	or	CC
6912	4762	5	supper	supper	NN
6912	4762	6	without	without	IN
6912	4762	7	a	a	DT
6912	4762	8	maid	maid	NN
6912	4762	9	.	.	.
6912	4763	1	Calculate	calculate	VB
6912	4763	2	the	the	DT
6912	4763	3	cost	cost	NN
6912	4763	4	of	of	IN
6912	4763	5	the	the	DT
6912	4763	6	meal	meal	NN
6912	4763	7	per	per	IN
6912	4763	8	person	person	NN
6912	4763	9	.	.	.
6912	4764	1	LESSON	LESSON	NNP
6912	4764	2	LXXXVI	LXXXVI	NNP
6912	4764	3	REVIEW	REVIEW	NNP
6912	4764	4	:	:	:
6912	4764	5	MEAL	MEAL	NNP
6912	4764	6	COOKING	COOKING	NNP
6912	4764	7	MENU	menu	NN
6912	4764	8	Chopped	Chopped	NNP
6912	4764	9	Steak	Steak	NNP
6912	4764	10	Boiled	Boiled	NNP
6912	4764	11	or	or	CC
6912	4764	12	Steamed	Steamed	NNP
6912	4764	13	Potato	Potato	NNP
6912	4764	14	Coleslaw	Coleslaw	NNP
6912	4764	15	Tea	Tea	NNP
6912	4764	16	See	See	NNP
6912	4764	17	Lesson	Lesson	NNP
6912	4764	18	XIV	XIV	NNP
6912	4764	19	for	for	IN
6912	4764	20	suggestions	suggestion	NNS
6912	4764	21	regarding	regard	VBG
6912	4764	22	the	the	DT
6912	4764	23	preparation	preparation	NN
6912	4764	24	of	of	IN
6912	4764	25	the	the	DT
6912	4764	26	lesson	lesson	NN
6912	4764	27	.	.	.
6912	4765	1	LESSON	LESSON	NNP
6912	4765	2	LXXXVII	LXXXVII	NNP
6912	4765	3	HOME	home	NN
6912	4765	4	PROJECTS	project	NNS
6912	4765	5	I	-PRON-	PRP
6912	4765	6	[	[	-LRB-
6912	4765	7	Footnote	Footnote	NNP
6912	4765	8	61	61	CD
6912	4765	9	:	:	:
6912	4765	10	See	see	VB
6912	4765	11	Lesson	Lesson	NNP
6912	4765	12	IX	IX	NNP
6912	4765	13	]	]	-RRB-
6912	4765	14	SUGGESTIONS	SUGGESTIONS	NNP
6912	4765	15	FOR	for	IN
6912	4765	16	HOME	home	NN
6912	4765	17	WORK.--Prepare	work.--prepare	NN
6912	4765	18	salads	salad	NNS
6912	4765	19	or	or	CC
6912	4765	20	other	other	JJ
6912	4765	21	foods	food	NNS
6912	4765	22	containing	contain	VBG
6912	4765	23	leafy	leafy	NNP
6912	4765	24	vegetables	vegetable	NNS
6912	4765	25	at	at	IN
6912	4765	26	least	least	JJS
6912	4765	27	twice	twice	RB
6912	4765	28	a	a	DT
6912	4765	29	week	week	NN
6912	4765	30	.	.	.
6912	4766	1	Calculate	calculate	VB
6912	4766	2	the	the	DT
6912	4766	3	quantity	quantity	NN
6912	4766	4	of	of	IN
6912	4766	5	milk	milk	NN
6912	4766	6	used	use	VBN
6912	4766	7	by	by	IN
6912	4766	8	each	each	DT
6912	4766	9	member	member	NN
6912	4766	10	of	of	IN
6912	4766	11	your	-PRON-	PRP$
6912	4766	12	household	household	NN
6912	4766	13	.	.	.
6912	4767	1	SUGGESTED	suggest	VBN
6912	4767	2	AIMS	aim	NNS
6912	4767	3	:	:	:
6912	4767	4	(	(	-LRB-
6912	4767	5	1	1	LS
6912	4767	6	)	)	-RRB-
6912	4767	7	To	to	TO
6912	4767	8	prepare	prepare	VB
6912	4767	9	salads	salad	NNS
6912	4767	10	which	which	WDT
6912	4767	11	are	be	VBP
6912	4767	12	both	both	DT
6912	4767	13	pleasing	pleasing	JJ
6912	4767	14	in	in	IN
6912	4767	15	appearance	appearance	NN
6912	4767	16	and	and	CC
6912	4767	17	tasty	tasty	NNP
6912	4767	18	.	.	.
6912	4768	1	(	(	-LRB-
6912	4768	2	Make	make	VB
6912	4768	3	sure	sure	JJ
6912	4768	4	that	that	IN
6912	4768	5	they	-PRON-	PRP
6912	4768	6	are	be	VBP
6912	4768	7	properly	properly	RB
6912	4768	8	seasoned	season	VBN
6912	4768	9	.	.	.
6912	4768	10	)	)	-RRB-
6912	4769	1	(	(	-LRB-
6912	4769	2	2	2	LS
6912	4769	3	)	)	-RRB-
6912	4769	4	To	to	TO
6912	4769	5	vary	vary	VB
6912	4769	6	either	either	CC
6912	4769	7	the	the	DT
6912	4769	8	materials	material	NNS
6912	4769	9	used	use	VBN
6912	4769	10	in	in	IN
6912	4769	11	salad	salad	NN
6912	4769	12	-	-	HYPH
6912	4769	13	making	making	NN
6912	4769	14	or	or	CC
6912	4769	15	the	the	DT
6912	4769	16	method	method	NN
6912	4769	17	of	of	IN
6912	4769	18	serving	serve	VBG
6912	4769	19	and	and	CC
6912	4769	20	preparing	prepare	VBG
6912	4769	21	the	the	DT
6912	4769	22	same	same	JJ
6912	4769	23	salad	salad	NN
6912	4769	24	materials	material	NNS
6912	4769	25	.	.	.
6912	4770	1	(	(	-LRB-
6912	4770	2	3	3	LS
6912	4770	3	)	)	-RRB-
6912	4770	4	If	if	IN
6912	4770	5	the	the	DT
6912	4770	6	vegetable	vegetable	NN
6912	4770	7	is	be	VBZ
6912	4770	8	cooked	cook	VBN
6912	4770	9	,	,	,
6912	4770	10	to	to	TO
6912	4770	11	prepare	prepare	VB
6912	4770	12	it	-PRON-	PRP
6912	4770	13	in	in	IN
6912	4770	14	such	such	PDT
6912	4770	15	a	a	DT
6912	4770	16	way	way	NN
6912	4770	17	that	that	WDT
6912	4770	18	no	no	DT
6912	4770	19	nutriment	nutriment	NN
6912	4770	20	is	be	VBZ
6912	4770	21	lost	lose	VBN
6912	4770	22	.	.	.
6912	4771	1	(	(	-LRB-
6912	4771	2	4	4	LS
6912	4771	3	)	)	-RRB-
6912	4771	4	To	to	TO
6912	4771	5	compare	compare	VB
6912	4771	6	the	the	DT
6912	4771	7	quantity	quantity	NN
6912	4771	8	of	of	IN
6912	4771	9	milk	milk	NN
6912	4771	10	used	use	VBN
6912	4771	11	by	by	IN
6912	4771	12	each	each	DT
6912	4771	13	member	member	NN
6912	4771	14	of	of	IN
6912	4771	15	the	the	DT
6912	4771	16	family	family	NN
6912	4771	17	with	with	IN
6912	4771	18	the	the	DT
6912	4771	19	quantities	quantity	NNS
6912	4771	20	suggested	suggest	VBN
6912	4771	21	at	at	IN
6912	4771	22	the	the	DT
6912	4771	23	top	top	NN
6912	4771	24	of	of	IN
6912	4771	25	.	.	.
6912	4772	1	DIVISION	DIVISION	NNP
6912	4772	2	EIGHT	eight	CD
6912	4772	3	FLAVORING	flavoring	NN
6912	4772	4	MATERIALS	material	NNS
6912	4772	5	:	:	:
6912	4772	6	FOOD	food	NN
6912	4772	7	ADJUNCTS	ADJUNCTS	NNP
6912	4772	8	LESSON	LESSON	NNP
6912	4772	9	LXXXVIII	LXXXVIII	NNS
6912	4772	10	FOOD	food	NN
6912	4772	11	ADJUNCTS	ADJUNCTS	NNPS
6912	4772	12	--	--	:
6912	4772	13	DISHES	dishes	NN
6912	4772	14	CONTAINING	contain	VBG
6912	4772	15	FOOD	FOOD	NNP
6912	4772	16	ADJUNCTS	ADJUNCTS	NNP
6912	4772	17	FOOD	FOOD	NNP
6912	4772	18	ADJUNCTS.--Besides	adjuncts.--beside	VBZ
6912	4772	19	the	the	DT
6912	4772	20	foodstuffs	foodstuff	NNS
6912	4772	21	there	there	EX
6912	4772	22	are	be	VBP
6912	4772	23	edible	edible	JJ
6912	4772	24	substances	substance	NNS
6912	4772	25	called	call	VBN
6912	4772	26	_	_	NNP
6912	4772	27	food	food	NN
6912	4772	28	adjuncts	adjunct	NNS
6912	4772	29	_	_	NNP
6912	4772	30	.	.	.
6912	4773	1	These	these	DT
6912	4773	2	can	can	MD
6912	4773	3	not	not	RB
6912	4773	4	be	be	VB
6912	4773	5	termed	term	VBN
6912	4773	6	foods	food	NNS
6912	4773	7	,	,	,
6912	4773	8	as	as	IN
6912	4773	9	they	-PRON-	PRP
6912	4773	10	do	do	VBP
6912	4773	11	not	not	RB
6912	4773	12	perform	perform	VB
6912	4773	13	the	the	DT
6912	4773	14	functions	function	NNS
6912	4773	15	of	of	IN
6912	4773	16	such	such	JJ
6912	4773	17	,	,	,
6912	4773	18	but	but	CC
6912	4773	19	they	-PRON-	PRP
6912	4773	20	give	give	VBP
6912	4773	21	flavor	flavor	NN
6912	4773	22	to	to	IN
6912	4773	23	them	-PRON-	PRP
6912	4773	24	and	and	CC
6912	4773	25	they	-PRON-	PRP
6912	4773	26	may	may	MD
6912	4773	27	excite	excite	VB
6912	4773	28	the	the	DT
6912	4773	29	secretion	secretion	NN
6912	4773	30	of	of	IN
6912	4773	31	the	the	DT
6912	4773	32	digestive	digestive	JJ
6912	4773	33	juices	juice	NNS
6912	4773	34	,	,	,
6912	4773	35	and	and	CC
6912	4773	36	thus	thus	RB
6912	4773	37	aid	aid	NN
6912	4773	38	in	in	IN
6912	4773	39	the	the	DT
6912	4773	40	digestion	digestion	NN
6912	4773	41	of	of	IN
6912	4773	42	real	real	JJ
6912	4773	43	foods	food	NNS
6912	4773	44	.	.	.
6912	4774	1	For	for	IN
6912	4774	2	the	the	DT
6912	4774	3	most	most	JJS
6912	4774	4	part	part	NN
6912	4774	5	,	,	,
6912	4774	6	food	food	NN
6912	4774	7	adjuncts	adjunct	NNS
6912	4774	8	are	be	VBP
6912	4774	9	contained	contain	VBN
6912	4774	10	in	in	IN
6912	4774	11	these	these	DT
6912	4774	12	classes	class	NNS
6912	4774	13	of	of	IN
6912	4774	14	materials,--condiments	materials,--condiment	NNS
6912	4774	15	,	,	,
6912	4774	16	flavoring	flavor	VBG
6912	4774	17	extracts	extract	NNS
6912	4774	18	,	,	,
6912	4774	19	and	and	CC
6912	4774	20	beverages	beverage	NNS
6912	4774	21	.	.	.
6912	4775	1	Condiments.--Seasoning	condiments.--seasone	VBG
6912	4775	2	materials	material	NNS
6912	4775	3	and	and	CC
6912	4775	4	spices	spice	NNS
6912	4775	5	are	be	VBP
6912	4775	6	called	call	VBN
6912	4775	7	_	_	NNP
6912	4775	8	condiments	condiment	NNS
6912	4775	9	_	_	NNP
6912	4775	10	.	.	.
6912	4776	1	They	-PRON-	PRP
6912	4776	2	are	be	VBP
6912	4776	3	used	use	VBN
6912	4776	4	with	with	IN
6912	4776	5	foods	food	NNS
6912	4776	6	to	to	TO
6912	4776	7	give	give	VB
6912	4776	8	the	the	DT
6912	4776	9	latter	latter	JJ
6912	4776	10	a	a	DT
6912	4776	11	pleasing	pleasing	JJ
6912	4776	12	flavor	flavor	NN
6912	4776	13	.	.	.
6912	4777	1	But	but	CC
6912	4777	2	condiments	condiment	NNS
6912	4777	3	should	should	MD
6912	4777	4	be	be	VB
6912	4777	5	eaten	eat	VBN
6912	4777	6	in	in	IN
6912	4777	7	moderation	moderation	NN
6912	4777	8	.	.	.
6912	4778	1	They	-PRON-	PRP
6912	4778	2	are	be	VBP
6912	4778	3	often	often	RB
6912	4778	4	used	use	VBN
6912	4778	5	to	to	TO
6912	4778	6	cover	cover	VB
6912	4778	7	up	up	RP
6912	4778	8	the	the	DT
6912	4778	9	flavor	flavor	NN
6912	4778	10	of	of	IN
6912	4778	11	inferior	inferior	JJ
6912	4778	12	or	or	CC
6912	4778	13	poorly	poorly	RB
6912	4778	14	prepared	prepare	VBN
6912	4778	15	foods	food	NNS
6912	4778	16	and	and	CC
6912	4778	17	they	-PRON-	PRP
6912	4778	18	are	be	VBP
6912	4778	19	often	often	RB
6912	4778	20	used	use	VBN
6912	4778	21	to	to	TO
6912	4778	22	excess	excess	NN
6912	4778	23	in	in	IN
6912	4778	24	sauces	sauce	NNS
6912	4778	25	.	.	.
6912	4779	1	Highly	highly	RB
6912	4779	2	seasoned	seasoned	JJ
6912	4779	3	sauces	sauce	NNS
6912	4779	4	should	should	MD
6912	4779	5	be	be	VB
6912	4779	6	served	serve	VBN
6912	4779	7	only	only	RB
6912	4779	8	with	with	IN
6912	4779	9	foods	food	NNS
6912	4779	10	that	that	WDT
6912	4779	11	are	be	VBP
6912	4779	12	insipid	insipid	JJ
6912	4779	13	in	in	IN
6912	4779	14	taste	taste	NN
6912	4779	15	,	,	,
6912	4779	16	but	but	CC
6912	4779	17	valuable	valuable	JJ
6912	4779	18	for	for	IN
6912	4779	19	their	-PRON-	PRP$
6912	4779	20	nutritive	nutritive	JJ
6912	4779	21	properties	property	NNS
6912	4779	22	.	.	.
6912	4780	1	Good	good	JJ
6912	4780	2	foods	food	NNS
6912	4780	3	,	,	,
6912	4780	4	well	well	RB
6912	4780	5	cooked	cooked	JJ
6912	4780	6	,	,	,
6912	4780	7	have	have	VBP
6912	4780	8	a	a	DT
6912	4780	9	flavor	flavor	NN
6912	4780	10	which	which	WDT
6912	4780	11	needs	need	VBZ
6912	4780	12	little	little	JJ
6912	4780	13	change	change	NN
6912	4780	14	.	.	.
6912	4781	1	We	-PRON-	PRP
6912	4781	2	should	should	MD
6912	4781	3	train	train	VB
6912	4781	4	ourselves	-PRON-	PRP
6912	4781	5	to	to	TO
6912	4781	6	enjoy	enjoy	VB
6912	4781	7	the	the	DT
6912	4781	8	natural	natural	JJ
6912	4781	9	flavor	flavor	NN
6912	4781	10	of	of	IN
6912	4781	11	foods	food	NNS
6912	4781	12	,	,	,
6912	4781	13	so	so	IN
6912	4781	14	that	that	IN
6912	4781	15	there	there	EX
6912	4781	16	is	be	VBZ
6912	4781	17	no	no	DT
6912	4781	18	craving	craving	NN
6912	4781	19	for	for	IN
6912	4781	20	condiments	condiment	NNS
6912	4781	21	.	.	.
6912	4782	1	_	_	NNP
6912	4782	2	Salt	Salt	NNP
6912	4782	3	_	_	NNP
6912	4782	4	may	may	MD
6912	4782	5	be	be	VB
6912	4782	6	classed	class	VBN
6912	4782	7	both	both	DT
6912	4782	8	as	as	IN
6912	4782	9	a	a	DT
6912	4782	10	condiment	condiment	NN
6912	4782	11	and	and	CC
6912	4782	12	as	as	IN
6912	4782	13	a	a	DT
6912	4782	14	food	food	NN
6912	4782	15	(	(	-LRB-
6912	4782	16	see	see	VB
6912	4782	17	_	_	NNP
6912	4782	18	Ash	Ash	NNP
6912	4782	19	_	_	NNP
6912	4782	20	)	)	-RRB-
6912	4782	21	.	.	.
6912	4783	1	When	when	WRB
6912	4783	2	used	use	VBN
6912	4783	3	in	in	IN
6912	4783	4	moderation	moderation	NN
6912	4783	5	,	,	,
6912	4783	6	it	-PRON-	PRP
6912	4783	7	has	have	VBZ
6912	4783	8	undoubted	undoubted	JJ
6912	4783	9	value	value	NN
6912	4783	10	in	in	IN
6912	4783	11	diet	diet	NNP
6912	4783	12	.	.	.
6912	4784	1	It	-PRON-	PRP
6912	4784	2	is	be	VBZ
6912	4784	3	used	use	VBN
6912	4784	4	in	in	IN
6912	4784	5	many	many	JJ
6912	4784	6	types	type	NNS
6912	4784	7	of	of	IN
6912	4784	8	foods	food	NNS
6912	4784	9	,	,	,
6912	4784	10	especially	especially	RB
6912	4784	11	meats	meat	NNS
6912	4784	12	and	and	CC
6912	4784	13	vegetables	vegetable	NNS
6912	4784	14	.	.	.
6912	4785	1	The	the	DT
6912	4785	2	flavor	flavor	NN
6912	4785	3	of	of	IN
6912	4785	4	sweet	sweet	JJ
6912	4785	5	foods	food	NNS
6912	4785	6	such	such	JJ
6912	4785	7	as	as	IN
6912	4785	8	cakes	cake	NNS
6912	4785	9	and	and	CC
6912	4785	10	sweet	sweet	JJ
6912	4785	11	sauces	sauce	NNS
6912	4785	12	is	be	VBZ
6912	4785	13	invariably	invariably	RB
6912	4785	14	improved	improve	VBN
6912	4785	15	by	by	IN
6912	4785	16	the	the	DT
6912	4785	17	addition	addition	NN
6912	4785	18	of	of	IN
6912	4785	19	a	a	DT
6912	4785	20	small	small	JJ
6912	4785	21	quantity	quantity	NN
6912	4785	22	of	of	IN
6912	4785	23	salt	salt	NN
6912	4785	24	.	.	.
6912	4786	1	_	_	NNP
6912	4786	2	Vinegar	Vinegar	NNP
6912	4786	3	_	_	NNP
6912	4786	4	is	be	VBZ
6912	4786	5	an	an	DT
6912	4786	6	acid	acid	NN
6912	4786	7	flavoring	flavoring	NN
6912	4786	8	material	material	NN
6912	4786	9	prepared	prepare	VBN
6912	4786	10	by	by	IN
6912	4786	11	fermenting	ferment	VBG
6912	4786	12	apple	apple	NN
6912	4786	13	or	or	CC
6912	4786	14	grape	grape	NN
6912	4786	15	juice	juice	NN
6912	4786	16	or	or	CC
6912	4786	17	other	other	JJ
6912	4786	18	materials	material	NNS
6912	4786	19	.	.	.
6912	4787	1	It	-PRON-	PRP
6912	4787	2	contains	contain	VBZ
6912	4787	3	acetic	acetic	JJ
6912	4787	4	acid	acid	NN
6912	4787	5	.	.	.
6912	4788	1	_	_	NNP
6912	4788	2	Cinnamon	Cinnamon	NNP
6912	4788	3	_	_	NNP
6912	4788	4	is	be	VBZ
6912	4788	5	a	a	DT
6912	4788	6	spice	spice	NN
6912	4788	7	obtained	obtain	VBN
6912	4788	8	from	from	IN
6912	4788	9	the	the	DT
6912	4788	10	inner	inner	JJ
6912	4788	11	bark	bark	NN
6912	4788	12	of	of	IN
6912	4788	13	a	a	DT
6912	4788	14	small	small	JJ
6912	4788	15	tree	tree	NN
6912	4788	16	.	.	.
6912	4789	1	Like	like	IN
6912	4789	2	most	most	JJS
6912	4789	3	spices	spice	NNS
6912	4789	4	,	,	,
6912	4789	5	it	-PRON-	PRP
6912	4789	6	contains	contain	VBZ
6912	4789	7	a	a	DT
6912	4789	8	volatile	volatile	JJ
6912	4789	9	oil	oil	NN
6912	4789	10	,	,	,
6912	4789	11	i.e.	i.e.	FW
6912	4790	1	an	an	DT
6912	4790	2	oil	oil	NN
6912	4790	3	which	which	WDT
6912	4790	4	evaporates	evaporate	VBZ
6912	4790	5	.	.	.
6912	4791	1	Cinnamon	Cinnamon	NNP
6912	4791	2	is	be	VBZ
6912	4791	3	sometimes	sometimes	RB
6912	4791	4	adulterated	adulterate	VBN
6912	4791	5	with	with	IN
6912	4791	6	_	_	NNP
6912	4791	7	cassia	cassia	NNP
6912	4791	8	_	_	NNP
6912	4791	9	,	,	,
6912	4791	10	a	a	DT
6912	4791	11	spice	spice	NN
6912	4791	12	prepared	prepare	VBN
6912	4791	13	from	from	IN
6912	4791	14	the	the	DT
6912	4791	15	bark	bark	NN
6912	4791	16	of	of	IN
6912	4791	17	the	the	DT
6912	4791	18	cassia	cassia	NNP
6912	4791	19	tree	tree	NN
6912	4791	20	which	which	WDT
6912	4791	21	grows	grow	VBZ
6912	4791	22	in	in	IN
6912	4791	23	China	China	NNP
6912	4791	24	and	and	CC
6912	4791	25	Dutch	Dutch	NNP
6912	4791	26	West	West	NNP
6912	4791	27	Indies	Indies	NNPS
6912	4791	28	.	.	.
6912	4792	1	Cassia	Cassia	NNP
6912	4792	2	is	be	VBZ
6912	4792	3	similar	similar	JJ
6912	4792	4	to	to	IN
6912	4792	5	cinnamon	cinnamon	NN
6912	4792	6	in	in	IN
6912	4792	7	flavor	flavor	NN
6912	4792	8	.	.	.
6912	4793	1	_	_	NNP
6912	4793	2	Cloves	Cloves	NNP
6912	4793	3	_	_	NNP
6912	4793	4	are	be	VBP
6912	4793	5	the	the	DT
6912	4793	6	flower	flower	NN
6912	4793	7	buds	bud	NNS
6912	4793	8	of	of	IN
6912	4793	9	an	an	DT
6912	4793	10	evergreen	evergreen	JJ
6912	4793	11	tree	tree	NN
6912	4793	12	which	which	WDT
6912	4793	13	grows	grow	VBZ
6912	4793	14	in	in	IN
6912	4793	15	Brazil	Brazil	NNP
6912	4793	16	,	,	,
6912	4793	17	Ceylon	Ceylon	NNP
6912	4793	18	,	,	,
6912	4793	19	and	and	CC
6912	4793	20	West	West	NNP
6912	4793	21	Indies	Indies	NNPS
6912	4793	22	.	.	.
6912	4794	1	_	_	NNP
6912	4794	2	Nutmeg	Nutmeg	NNP
6912	4794	3	_	_	NNP
6912	4794	4	is	be	VBZ
6912	4794	5	the	the	DT
6912	4794	6	dried	dried	JJ
6912	4794	7	kernel	kernel	NN
6912	4794	8	of	of	IN
6912	4794	9	a	a	DT
6912	4794	10	fruit	fruit	NN
6912	4794	11	which	which	WDT
6912	4794	12	grows	grow	VBZ
6912	4794	13	on	on	IN
6912	4794	14	a	a	DT
6912	4794	15	tree	tree	NN
6912	4794	16	native	native	JJ
6912	4794	17	to	to	IN
6912	4794	18	the	the	DT
6912	4794	19	Malay	Malay	NNP
6912	4794	20	Archipelago	Archipelago	NNP
6912	4794	21	.	.	.
6912	4795	1	_	_	NNP
6912	4795	2	Ginger	Ginger	NNP
6912	4795	3	_	_	NNP
6912	4795	4	is	be	VBZ
6912	4795	5	the	the	DT
6912	4795	6	root	root	NN
6912	4795	7	of	of	IN
6912	4795	8	a	a	DT
6912	4795	9	tropical	tropical	JJ
6912	4795	10	plant	plant	NN
6912	4795	11	.	.	.
6912	4796	1	It	-PRON-	PRP
6912	4796	2	contains	contain	VBZ
6912	4796	3	starch	starch	NN
6912	4796	4	and	and	CC
6912	4796	5	oil	oil	NN
6912	4796	6	of	of	IN
6912	4796	7	ginger	ginger	NN
6912	4796	8	.	.	.
6912	4797	1	_	_	NNP
6912	4797	2	Mustard	Mustard	NNP
6912	4797	3	_	_	NNP
6912	4797	4	is	be	VBZ
6912	4797	5	prepared	prepare	VBN
6912	4797	6	from	from	IN
6912	4797	7	the	the	DT
6912	4797	8	seed	seed	NN
6912	4797	9	of	of	IN
6912	4797	10	mustard	mustard	NN
6912	4797	11	plants	plant	NNS
6912	4797	12	.	.	.
6912	4798	1	_	_	NNP
6912	4798	2	Black	black	JJ
6912	4798	3	pepper	pepper	NN
6912	4798	4	_	_	NNP
6912	4798	5	is	be	VBZ
6912	4798	6	obtained	obtain	VBN
6912	4798	7	from	from	IN
6912	4798	8	the	the	DT
6912	4798	9	unripe	unripe	JJ
6912	4798	10	berry	berry	NN
6912	4798	11	of	of	IN
6912	4798	12	a	a	DT
6912	4798	13	tropical	tropical	JJ
6912	4798	14	vine	vine	NN
6912	4798	15	while	while	IN
6912	4798	16	_	_	NNP
6912	4798	17	white	white	JJ
6912	4798	18	pepper	pepper	NN
6912	4798	19	_	_	NNP
6912	4798	20	is	be	VBZ
6912	4798	21	prepared	prepare	VBN
6912	4798	22	from	from	IN
6912	4798	23	the	the	DT
6912	4798	24	ripe	ripe	JJ
6912	4798	25	berries	berry	NNS
6912	4798	26	.	.	.
6912	4799	1	The	the	DT
6912	4799	2	latter	latter	NN
6912	4799	3	is	be	VBZ
6912	4799	4	not	not	RB
6912	4799	5	as	as	RB
6912	4799	6	pleasing	pleasing	JJ
6912	4799	7	in	in	IN
6912	4799	8	flavor	flavor	NN
6912	4799	9	as	as	IN
6912	4799	10	black	black	JJ
6912	4799	11	pepper	pepper	NN
6912	4799	12	and	and	CC
6912	4799	13	is	be	VBZ
6912	4799	14	more	more	RBR
6912	4799	15	expensive	expensive	JJ
6912	4799	16	.	.	.
6912	4800	1	It	-PRON-	PRP
6912	4800	2	is	be	VBZ
6912	4800	3	sometimes	sometimes	RB
6912	4800	4	desired	desire	VBN
6912	4800	5	,	,	,
6912	4800	6	however	however	RB
6912	4800	7	,	,	,
6912	4800	8	because	because	IN
6912	4800	9	of	of	IN
6912	4800	10	its	-PRON-	PRP$
6912	4800	11	more	more	RBR
6912	4800	12	pleasing	pleasing	JJ
6912	4800	13	appearance	appearance	NN
6912	4800	14	.	.	.
6912	4801	1	_	_	NNP
6912	4801	2	Cayenne	Cayenne	NNP
6912	4801	3	pepper	pepper	NN
6912	4801	4	_	_	NNP
6912	4801	5	is	be	VBZ
6912	4801	6	prepared	prepare	VBN
6912	4801	7	from	from	IN
6912	4801	8	the	the	DT
6912	4801	9	dried	dry	VBN
6912	4801	10	ripe	ripe	JJ
6912	4801	11	fruit	fruit	NN
6912	4801	12	of	of	IN
6912	4801	13	the	the	DT
6912	4801	14	Capsicum	Capsicum	NNP
6912	4801	15	plant	plant	NN
6912	4801	16	.	.	.
6912	4802	1	_	_	NNP
6912	4802	2	Paprika	Paprika	NNP
6912	4802	3	_	_	NNP
6912	4802	4	is	be	VBZ
6912	4802	5	also	also	RB
6912	4802	6	prepared	prepare	VBN
6912	4802	7	from	from	IN
6912	4802	8	the	the	DT
6912	4802	9	fruit	fruit	NN
6912	4802	10	of	of	IN
6912	4802	11	the	the	DT
6912	4802	12	Capsicum	Capsicum	NNP
6912	4802	13	plant	plant	NN
6912	4802	14	,	,	,
6912	4802	15	but	but	CC
6912	4802	16	the	the	DT
6912	4802	17	seeds	seed	NNS
6912	4802	18	and	and	CC
6912	4802	19	stems	stem	NNS
6912	4802	20	of	of	IN
6912	4802	21	the	the	DT
6912	4802	22	fruit	fruit	NN
6912	4802	23	are	be	VBP
6912	4802	24	removed	remove	VBN
6912	4802	25	.	.	.
6912	4803	1	It	-PRON-	PRP
6912	4803	2	is	be	VBZ
6912	4803	3	a	a	DT
6912	4803	4	much	much	JJ
6912	4803	5	milder	milder	NN
6912	4803	6	spice	spice	NN
6912	4803	7	than	than	IN
6912	4803	8	cayenne	cayenne	NNP
6912	4803	9	pepper	pepper	NN
6912	4803	10	.	.	.
6912	4804	1	_	_	NNP
6912	4804	2	Marjoram	Marjoram	NNP
6912	4804	3	,	,	,
6912	4804	4	savory	savory	JJ
6912	4804	5	_	_	NNP
6912	4804	6	,	,	,
6912	4804	7	and	and	CC
6912	4804	8	_	_	NNP
6912	4804	9	thyme	thyme	NNS
6912	4804	10	_	_	NNP
6912	4804	11	are	be	VBP
6912	4804	12	the	the	DT
6912	4804	13	leaves	leave	NNS
6912	4804	14	of	of	IN
6912	4804	15	herbs	herb	NNS
6912	4804	16	used	use	VBN
6912	4804	17	for	for	IN
6912	4804	18	flavoring	flavor	VBG
6912	4804	19	.	.	.
6912	4805	1	FLAVORING	FLAVORING	NNP
6912	4805	2	EXTRACTS.--Alcoholic	extracts.--alcoholic	JJ
6912	4805	3	solutions	solution	NNS
6912	4805	4	of	of	IN
6912	4805	5	volatile	volatile	JJ
6912	4805	6	oils	oil	NNS
6912	4805	7	derived	derive	VBN
6912	4805	8	from	from	IN
6912	4805	9	plants	plant	NNS
6912	4805	10	are	be	VBP
6912	4805	11	termed	term	VBN
6912	4805	12	flavoring	flavor	VBG
6912	4805	13	extracts	extract	NNS
6912	4805	14	.	.	.
6912	4806	1	By	by	IN
6912	4806	2	dissolving	dissolve	VBG
6912	4806	3	the	the	DT
6912	4806	4	vanilla	vanilla	NN
6912	4806	5	bean	bean	NN
6912	4806	6	and	and	CC
6912	4806	7	lemon	lemon	NN
6912	4806	8	and	and	CC
6912	4806	9	orange	orange	NN
6912	4806	10	peel	peel	NN
6912	4806	11	in	in	IN
6912	4806	12	alcohol	alcohol	NN
6912	4806	13	vanilla	vanilla	NN
6912	4806	14	,	,	,
6912	4806	15	lemon	lemon	NN
6912	4806	16	,	,	,
6912	4806	17	and	and	CC
6912	4806	18	orange	orange	NNP
6912	4806	19	extracts	extracts	NNPS
6912	4806	20	are	be	VBP
6912	4806	21	prepared	prepare	VBN
6912	4806	22	.	.	.
6912	4807	1	Since	since	IN
6912	4807	2	volatile	volatile	JJ
6912	4807	3	oils	oil	NNS
6912	4807	4	evaporate	evaporate	VBP
6912	4807	5	readily	readily	RB
6912	4807	6	,	,	,
6912	4807	7	especially	especially	RB
6912	4807	8	when	when	WRB
6912	4807	9	heated	heat	VBN
6912	4807	10	,	,	,
6912	4807	11	flavoring	flavor	VBG
6912	4807	12	extracts	extract	NNS
6912	4807	13	should	should	MD
6912	4807	14	be	be	VB
6912	4807	15	added	add	VBN
6912	4807	16	,	,	,
6912	4807	17	if	if	IN
6912	4807	18	possible	possible	JJ
6912	4807	19	,	,	,
6912	4807	20	to	to	IN
6912	4807	21	cold	cold	JJ
6912	4807	22	foods	food	NNS
6912	4807	23	.	.	.
6912	4808	1	BEVERAGES.--The	beverages.--the	JJ
6912	4808	2	stimulating	stimulating	JJ
6912	4808	3	materials	material	NNS
6912	4808	4	contained	contain	VBN
6912	4808	5	in	in	IN
6912	4808	6	the	the	DT
6912	4808	7	common	common	JJ
6912	4808	8	beverages,--	beverages,--	VBN
6912	4808	9	tea	tea	NN
6912	4808	10	,	,	,
6912	4808	11	coffee	coffee	NN
6912	4808	12	,	,	,
6912	4808	13	cocoa	cocoa	NN
6912	4808	14	,	,	,
6912	4808	15	and	and	CC
6912	4808	16	chocolate,--are	chocolate,--are	VB
6912	4808	17	food	food	NN
6912	4808	18	adjuncts	adjunct	NNS
6912	4808	19	.	.	.
6912	4809	1	[	[	-LRB-
6912	4809	2	Footnote	Footnote	NNP
6912	4809	3	62	62	CD
6912	4809	4	:	:	:
6912	4809	5	_	_	NNP
6912	4809	6	Caffeine	Caffeine	NNP
6912	4809	7	_	_	NNP
6912	4809	8	is	be	VBZ
6912	4809	9	the	the	DT
6912	4809	10	stimulating	stimulating	JJ
6912	4809	11	material	material	NN
6912	4809	12	in	in	IN
6912	4809	13	coffee	coffee	NN
6912	4809	14	;	;	:
6912	4809	15	_	_	NNP
6912	4809	16	theine	theine	NN
6912	4809	17	_	_	NNP
6912	4809	18	,	,	,
6912	4809	19	in	in	IN
6912	4809	20	tea	tea	NN
6912	4809	21	;	;	:
6912	4809	22	and	and	CC
6912	4809	23	_	_	NNP
6912	4809	24	theobromine	theobromine	NN
6912	4809	25	_	_	NNP
6912	4809	26	,	,	,
6912	4809	27	in	in	IN
6912	4809	28	cocoa	cocoa	NN
6912	4809	29	and	and	CC
6912	4809	30	chocolate	chocolate	NN
6912	4809	31	.	.	.
6912	4809	32	]	]	-RRB-
6912	4810	1	Except	except	IN
6912	4810	2	for	for	IN
6912	4810	3	the	the	DT
6912	4810	4	value	value	NN
6912	4810	5	of	of	IN
6912	4810	6	the	the	DT
6912	4810	7	water	water	NN
6912	4810	8	they	-PRON-	PRP
6912	4810	9	contain	contain	VBP
6912	4810	10	,	,	,
6912	4810	11	in	in	IN
6912	4810	12	carrying	carry	VBG
6912	4810	13	on	on	IN
6912	4810	14	the	the	DT
6912	4810	15	needs	need	NNS
6912	4810	16	of	of	IN
6912	4810	17	the	the	DT
6912	4810	18	body	body	NN
6912	4810	19	,	,	,
6912	4810	20	and	and	CC
6912	4810	21	for	for	IN
6912	4810	22	the	the	DT
6912	4810	23	small	small	JJ
6912	4810	24	quantity	quantity	NN
6912	4810	25	of	of	IN
6912	4810	26	sugar	sugar	NN
6912	4810	27	and	and	CC
6912	4810	28	cream	cream	NN
6912	4810	29	used	use	VBN
6912	4810	30	with	with	IN
6912	4810	31	them	-PRON-	PRP
6912	4810	32	,	,	,
6912	4810	33	tea	tea	NN
6912	4810	34	and	and	CC
6912	4810	35	coffee	coffee	NN
6912	4810	36	have	have	VBP
6912	4810	37	no	no	DT
6912	4810	38	food	food	NN
6912	4810	39	value	value	NN
6912	4810	40	.	.	.
6912	4811	1	But	but	CC
6912	4811	2	cocoa	cocoa	NN
6912	4811	3	and	and	CC
6912	4811	4	chocolate	chocolate	NN
6912	4811	5	are	be	VBP
6912	4811	6	rather	rather	RB
6912	4811	7	rich	rich	JJ
6912	4811	8	in	in	IN
6912	4811	9	food	food	NN
6912	4811	10	value	value	NN
6912	4811	11	(	(	-LRB-
6912	4811	12	see	see	VB
6912	4811	13	_	_	NNP
6912	4811	14	Cocoa	Cocoa	NNP
6912	4811	15	and	and	CC
6912	4811	16	Chocolate	Chocolate	NNP
6912	4811	17	_	_	NNP
6912	4811	18	)	)	-RRB-
6912	4811	19	.	.	.
6912	4812	1	These	these	DT
6912	4812	2	beverages	beverage	NNS
6912	4812	3	contain	contain	VBP
6912	4812	4	both	both	DT
6912	4812	5	foodstuffs	foodstuff	NNS
6912	4812	6	and	and	CC
6912	4812	7	food	food	NN
6912	4812	8	adjuncts	adjunct	NNS
6912	4812	9	.	.	.
6912	4813	1	CURRY	curry	NN
6912	4813	2	OF	of	IN
6912	4813	3	KIDNEY	kidney	NN
6912	4813	4	BEANS	bean	NNS
6912	4813	5	1	1	CD
6912	4813	6	pint	pint	NN
6912	4813	7	kidney	kidney	NN
6912	4813	8	beans	bean	NNS
6912	4813	9	2	2	CD
6912	4813	10	tablespoonfuls	tablespoonful	VBZ
6912	4813	11	fat	fat	JJ
6912	4813	12	1	1	CD
6912	4813	13	onion	onion	NN
6912	4813	14	1	1	CD
6912	4813	15	teaspoonful	teaspoonful	JJ
6912	4813	16	curry	curry	NN
6912	4813	17	powder	powder	NN
6912	4813	18	[	[	-LRB-
6912	4813	19	Footnote	Footnote	NNP
6912	4813	20	63	63	CD
6912	4813	21	:	:	:
6912	4813	22	Curry	Curry	NNP
6912	4813	23	powder	powder	NN
6912	4813	24	is	be	VBZ
6912	4813	25	a	a	DT
6912	4813	26	mixture	mixture	NN
6912	4813	27	of	of	IN
6912	4813	28	various	various	JJ
6912	4813	29	spices	spice	NNS
6912	4813	30	including	include	VBG
6912	4813	31	turmeric	turmeric	JJ
6912	4813	32	and	and	CC
6912	4813	33	coriander	coriander	NN
6912	4813	34	-	-	HYPH
6912	4813	35	seed	seed	NN
6912	4813	36	powders	powder	NNS
6912	4813	37	.	.	.
6912	4813	38	]	]	-RRB-
6912	4814	1	1	1	CD
6912	4814	2	teaspoonful	teaspoonful	JJ
6912	4814	3	salt	salt	NN
6912	4814	4	2	2	CD
6912	4814	5	tablespoonfuls	tablespoonful	NNS
6912	4814	6	flour	flour	NN
6912	4814	7	1	1	CD
6912	4814	8	pint	pint	NN
6912	4814	9	tomatoes	tomato	NNS
6912	4814	10	Wash	Wash	NNP
6912	4814	11	and	and	CC
6912	4814	12	soak	soak	VB
6912	4814	13	the	the	DT
6912	4814	14	beans	bean	NNS
6912	4814	15	overnight	overnight	RB
6912	4814	16	.	.	.
6912	4815	1	Boil	Boil	NNP
6912	4815	2	gently	gently	RB
6912	4815	3	until	until	IN
6912	4815	4	tender	tender	NN
6912	4815	5	.	.	.
6912	4816	1	Brown	brown	VB
6912	4816	2	the	the	DT
6912	4816	3	onion	onion	NN
6912	4816	4	in	in	IN
6912	4816	5	the	the	DT
6912	4816	6	fat	fat	NN
6912	4816	7	,	,	,
6912	4816	8	then	then	RB
6912	4816	9	add	add	VB
6912	4816	10	the	the	DT
6912	4816	11	curry	curry	NN
6912	4816	12	powder	powder	NN
6912	4816	13	,	,	,
6912	4816	14	salt	salt	NN
6912	4816	15	,	,	,
6912	4816	16	and	and	CC
6912	4816	17	flour	flour	NN
6912	4816	18	,	,	,
6912	4816	19	and	and	CC
6912	4816	20	proceed	proceed	VB
6912	4816	21	as	as	IN
6912	4816	22	for	for	IN
6912	4816	23	Tomato	Tomato	NNP
6912	4816	24	Sauce	Sauce	NNP
6912	4816	25	(	(	-LRB-
6912	4816	26	see	see	VB
6912	4816	27	_	_	NNP
6912	4816	28	Tomato	Tomato	NNP
6912	4816	29	Sauce	Sauce	NNP
6912	4816	30	_	_	NNP
6912	4816	31	)	)	-RRB-
6912	4816	32	.	.	.
6912	4817	1	Add	add	VB
6912	4817	2	the	the	DT
6912	4817	3	cooked	cooked	JJ
6912	4817	4	beans	bean	NNS
6912	4817	5	to	to	IN
6912	4817	6	the	the	DT
6912	4817	7	mixture	mixture	NN
6912	4817	8	and	and	CC
6912	4817	9	cook	cook	VB
6912	4817	10	all	all	RB
6912	4817	11	together	together	RB
6912	4817	12	for	for	IN
6912	4817	13	a	a	DT
6912	4817	14	few	few	JJ
6912	4817	15	minutes	minute	NNS
6912	4817	16	.	.	.
6912	4818	1	Serve	serve	VB
6912	4818	2	hot	hot	JJ
6912	4818	3	.	.	.
6912	4819	1	_	_	NNP
6912	4819	2	Chili	Chili	NNP
6912	4819	3	con	con	NN
6912	4819	4	carni	carni	NN
6912	4819	5	_	_	NNP
6912	4819	6	may	may	MD
6912	4819	7	be	be	VB
6912	4819	8	prepared	prepare	VBN
6912	4819	9	by	by	IN
6912	4819	10	adding	add	VBG
6912	4819	11	1	1	CD
6912	4819	12	pound	pound	NN
6912	4819	13	chopped	chop	VBN
6912	4819	14	beef	beef	NN
6912	4819	15	to	to	IN
6912	4819	16	the	the	DT
6912	4819	17	ingredients	ingredient	NNS
6912	4819	18	above	above	IN
6912	4819	19	and	and	CC
6912	4819	20	substituting	substitute	VBG
6912	4819	21	chili	chili	NN
6912	4819	22	powder	powder	NN
6912	4819	23	for	for	IN
6912	4819	24	curry	curry	NN
6912	4819	25	powder	powder	NN
6912	4819	26	.	.	.
6912	4820	1	If	if	IN
6912	4820	2	this	this	DT
6912	4820	3	change	change	NN
6912	4820	4	is	be	VBZ
6912	4820	5	made	make	VBN
6912	4820	6	,	,	,
6912	4820	7	brown	brown	VB
6912	4820	8	the	the	DT
6912	4820	9	onion	onion	NN
6912	4820	10	in	in	IN
6912	4820	11	the	the	DT
6912	4820	12	fat	fat	NN
6912	4820	13	,	,	,
6912	4820	14	then	then	RB
6912	4820	15	add	add	VB
6912	4820	16	the	the	DT
6912	4820	17	meat	meat	NN
6912	4820	18	.	.	.
6912	4821	1	Stir	stir	VB
6912	4821	2	and	and	CC
6912	4821	3	cook	cook	VB
6912	4821	4	until	until	IN
6912	4821	5	the	the	DT
6912	4821	6	meat	meat	NN
6912	4821	7	loses	lose	VBZ
6912	4821	8	its	-PRON-	PRP$
6912	4821	9	red	red	JJ
6912	4821	10	color	color	NN
6912	4821	11	.	.	.
6912	4822	1	Add	add	VB
6912	4822	2	the	the	DT
6912	4822	3	cooked	cooked	JJ
6912	4822	4	beans	bean	NNS
6912	4822	5	and	and	CC
6912	4822	6	seasonings	seasoning	NNS
6912	4822	7	.	.	.
6912	4823	1	Mix	mix	VB
6912	4823	2	the	the	DT
6912	4823	3	flour	flour	NN
6912	4823	4	with	with	IN
6912	4823	5	a	a	DT
6912	4823	6	small	small	JJ
6912	4823	7	quantity	quantity	NN
6912	4823	8	of	of	IN
6912	4823	9	cold	cold	JJ
6912	4823	10	tomato	tomato	NN
6912	4823	11	.	.	.
6912	4824	1	Add	add	VB
6912	4824	2	this	this	DT
6912	4824	3	and	and	CC
6912	4824	4	the	the	DT
6912	4824	5	remainder	remainder	NN
6912	4824	6	of	of	IN
6912	4824	7	the	the	DT
6912	4824	8	tomatoes	tomato	NNS
6912	4824	9	to	to	IN
6912	4824	10	the	the	DT
6912	4824	11	meat	meat	NN
6912	4824	12	mixture	mixture	NN
6912	4824	13	.	.	.
6912	4825	1	Stir	stir	VB
6912	4825	2	and	and	CC
6912	4825	3	cook	cook	VB
6912	4825	4	for	for	IN
6912	4825	5	a	a	DT
6912	4825	6	few	few	JJ
6912	4825	7	minutes	minute	NNS
6912	4825	8	.	.	.
6912	4826	1	Serve	serve	VB
6912	4826	2	hot	hot	JJ
6912	4826	3	.	.	.
6912	4827	1	SPICED	spiced	NN
6912	4827	2	BAKED	BAKED	NNP
6912	4827	3	APPLES	apple	NNS
6912	4827	4	5	5	CD
6912	4827	5	apples	apple	NNS
6912	4827	6	5	5	CD
6912	4827	7	tablespoonfuls	tablespoonful	NNS
6912	4827	8	sugar	sugar	NN
6912	4827	9	Water	water	NN
6912	4827	10	1	1	CD
6912	4827	11	lemon	lemon	NN
6912	4827	12	Whole	whole	JJ
6912	4827	13	cloves	clove	NNS
6912	4827	14	Wash	wash	VB
6912	4827	15	and	and	CC
6912	4827	16	core	core	VB
6912	4827	17	the	the	DT
6912	4827	18	apples	apple	NNS
6912	4827	19	.	.	.
6912	4828	1	They	-PRON-	PRP
6912	4828	2	may	may	MD
6912	4828	3	be	be	VB
6912	4828	4	pared	pare	VBN
6912	4828	5	if	if	IN
6912	4828	6	desired	desire	VBN
6912	4828	7	.	.	.
6912	4829	1	Stick	stick	NN
6912	4829	2	2	2	CD
6912	4829	3	or	or	CC
6912	4829	4	3	3	CD
6912	4829	5	whole	whole	JJ
6912	4829	6	cloves	clove	NNS
6912	4829	7	in	in	IN
6912	4829	8	each	each	DT
6912	4829	9	apple	apple	NN
6912	4829	10	.	.	.
6912	4830	1	Place	place	VB
6912	4830	2	the	the	DT
6912	4830	3	apples	apple	NNS
6912	4830	4	in	in	IN
6912	4830	5	a	a	DT
6912	4830	6	baking	baking	NN
6912	4830	7	-	-	HYPH
6912	4830	8	dish	dish	NN
6912	4830	9	,	,	,
6912	4830	10	put	put	VB
6912	4830	11	1	1	CD
6912	4830	12	tablespoonful	tablespoonful	JJ
6912	4830	13	of	of	IN
6912	4830	14	sugar	sugar	NN
6912	4830	15	in	in	IN
6912	4830	16	the	the	DT
6912	4830	17	cavity	cavity	NN
6912	4830	18	of	of	IN
6912	4830	19	each	each	DT
6912	4830	20	apple	apple	NN
6912	4830	21	,	,	,
6912	4830	22	and	and	CC
6912	4830	23	a	a	DT
6912	4830	24	slice	slice	NN
6912	4830	25	of	of	IN
6912	4830	26	lemon	lemon	NN
6912	4830	27	on	on	IN
6912	4830	28	the	the	DT
6912	4830	29	top	top	NN
6912	4830	30	.	.	.
6912	4831	1	Add	add	VB
6912	4831	2	enough	enough	JJ
6912	4831	3	water	water	NN
6912	4831	4	to	to	TO
6912	4831	5	cover	cover	VB
6912	4831	6	the	the	DT
6912	4831	7	bottom	bottom	NN
6912	4831	8	of	of	IN
6912	4831	9	the	the	DT
6912	4831	10	baking	baking	NN
6912	4831	11	-	-	HYPH
6912	4831	12	dish	dish	NN
6912	4831	13	.	.	.
6912	4832	1	Cover	cover	NN
6912	4832	2	,	,	,
6912	4832	3	bake	bake	VBP
6912	4832	4	at	at	IN
6912	4832	5	400	400	CD
6912	4832	6	degrees	degree	NNS
6912	4832	7	F.	F.	NNP
6912	4832	8	until	until	IN
6912	4832	9	soft	soft	JJ
6912	4832	10	.	.	.
6912	4833	1	Serve	serve	VB
6912	4833	2	cold	cold	NN
6912	4833	3	.	.	.
6912	4834	1	If	if	IN
6912	4834	2	the	the	DT
6912	4834	3	apples	apple	NNS
6912	4834	4	are	be	VBP
6912	4834	5	very	very	RB
6912	4834	6	sour	sour	JJ
6912	4834	7	,	,	,
6912	4834	8	more	more	JJR
6912	4834	9	sugar	sugar	NN
6912	4834	10	should	should	MD
6912	4834	11	be	be	VB
6912	4834	12	used	use	VBN
6912	4834	13	.	.	.
6912	4835	1	SAVORY	SAVORY	NNP
6912	4835	2	TOAST	TOAST	NNP
6912	4835	3	2	2	CD
6912	4835	4	cupfuls	cupful	NNS
6912	4835	5	canned	can	VBN
6912	4835	6	tomatoes	tomato	NNS
6912	4835	7	1	1	CD
6912	4835	8	cupful	cupful	JJ
6912	4835	9	water	water	NN
6912	4835	10	2	2	CD
6912	4835	11	cloves	clove	NNS
6912	4835	12	3	3	CD
6912	4835	13	allspice	allspice	JJ
6912	4835	14	berries	berry	NNS
6912	4835	15	3	3	CD
6912	4835	16	peppercorns	peppercorn	NNS
6912	4835	17	2	2	CD
6912	4835	18	sprays	spray	NNS
6912	4835	19	parsley	parsley	NN
6912	4835	20	2	2	CD
6912	4835	21	tablespoonfuls	tablespoonful	VBZ
6912	4835	22	fat	fat	NN
6912	4835	23	1/2	1/2	CD
6912	4835	24	onion	onion	NN
6912	4835	25	,	,	,
6912	4835	26	sliced	slice	VBD
6912	4835	27	3	3	CD
6912	4835	28	tablespoonfuls	tablespoonful	NNS
6912	4835	29	flour	flour	NN
6912	4835	30	1/2	1/2	CD
6912	4835	31	teaspoonful	teaspoonful	JJ
6912	4835	32	mustard	mustard	NN
6912	4835	33	2	2	CD
6912	4835	34	teaspoonfuls	teaspoonful	NNS
6912	4835	35	salt	salt	NN
6912	4835	36	Dash	Dash	NNP
6912	4835	37	cayenne	cayenne	VBD
6912	4835	38	1/4	1/4	CD
6912	4835	39	pound	pound	NN
6912	4835	40	cheese	cheese	NN
6912	4835	41	1	1	CD
6912	4835	42	egg	egg	NN
6912	4835	43	8	8	CD
6912	4835	44	slices	slice	NNS
6912	4835	45	toast	toast	NN
6912	4835	46	In	in	IN
6912	4835	47	a	a	DT
6912	4835	48	covered	cover	VBN
6912	4835	49	saucepan	saucepan	NN
6912	4835	50	,	,	,
6912	4835	51	cook	cook	VB
6912	4835	52	the	the	DT
6912	4835	53	tomatoes	tomato	NNS
6912	4835	54	,	,	,
6912	4835	55	water	water	NN
6912	4835	56	,	,	,
6912	4835	57	cloves	clove	NNS
6912	4835	58	,	,	,
6912	4835	59	allspice	allspice	JJ
6912	4835	60	berries	berry	NNS
6912	4835	61	,	,	,
6912	4835	62	peppercorns	peppercorns	NNPS
6912	4835	63	,	,	,
6912	4835	64	and	and	CC
6912	4835	65	parsley	parsley	NN
6912	4835	66	at	at	IN
6912	4835	67	simmering	simmer	VBG
6912	4835	68	temperature	temperature	NN
6912	4835	69	for	for	IN
6912	4835	70	at	at	RB
6912	4835	71	least	least	RBS
6912	4835	72	15	15	CD
6912	4835	73	minutes	minute	NNS
6912	4835	74	.	.	.
6912	4836	1	Brown	brown	VB
6912	4836	2	the	the	DT
6912	4836	3	onion	onion	NN
6912	4836	4	in	in	IN
6912	4836	5	the	the	DT
6912	4836	6	fat	fat	NN
6912	4836	7	.	.	.
6912	4837	1	Mix	mix	VB
6912	4837	2	the	the	DT
6912	4837	3	flour	flour	NN
6912	4837	4	,	,	,
6912	4837	5	mustard	mustard	NN
6912	4837	6	,	,	,
6912	4837	7	salt	salt	NN
6912	4837	8	,	,	,
6912	4837	9	and	and	CC
6912	4837	10	cayenne	cayenne	NN
6912	4837	11	.	.	.
6912	4838	1	Add	add	VB
6912	4838	2	these	these	DT
6912	4838	3	ingredients	ingredient	NNS
6912	4838	4	to	to	IN
6912	4838	5	the	the	DT
6912	4838	6	onion	onion	NN
6912	4838	7	and	and	CC
6912	4838	8	fat	fat	NN
6912	4838	9	.	.	.
6912	4839	1	Mix	mix	VB
6912	4839	2	well	well	RB
6912	4839	3	and	and	CC
6912	4839	4	add	add	VB
6912	4839	5	the	the	DT
6912	4839	6	cooked	cooked	JJ
6912	4839	7	tomatoes	tomato	NNS
6912	4839	8	.	.	.
6912	4840	1	Stir	stir	VB
6912	4840	2	and	and	CC
6912	4840	3	cook	cook	VB
6912	4840	4	until	until	IN
6912	4840	5	the	the	DT
6912	4840	6	mixture	mixture	NN
6912	4840	7	reaches	reach	VBZ
6912	4840	8	the	the	DT
6912	4840	9	boiling	boiling	NN
6912	4840	10	point	point	NN
6912	4840	11	,	,	,
6912	4840	12	then	then	RB
6912	4840	13	strain	strain	VB
6912	4840	14	.	.	.
6912	4841	1	Add	add	VB
6912	4841	2	the	the	DT
6912	4841	3	cheese	cheese	NN
6912	4841	4	,	,	,
6912	4841	5	stir	stir	VB
6912	4841	6	and	and	CC
6912	4841	7	cook	cook	VB
6912	4841	8	until	until	IN
6912	4841	9	the	the	DT
6912	4841	10	cheese	cheese	NN
6912	4841	11	is	be	VBZ
6912	4841	12	blended	blend	VBN
6912	4841	13	with	with	IN
6912	4841	14	the	the	DT
6912	4841	15	other	other	JJ
6912	4841	16	ingredients	ingredient	NNS
6912	4841	17	.	.	.
6912	4842	1	Beat	beat	VB
6912	4842	2	the	the	DT
6912	4842	3	egg	egg	NN
6912	4842	4	,	,	,
6912	4842	5	add	add	VB
6912	4842	6	a	a	DT
6912	4842	7	portion	portion	NN
6912	4842	8	of	of	IN
6912	4842	9	the	the	DT
6912	4842	10	hot	hot	JJ
6912	4842	11	tomato	tomato	NN
6912	4842	12	mixture	mixture	NN
6912	4842	13	to	to	IN
6912	4842	14	it	-PRON-	PRP
6912	4842	15	.	.	.
6912	4843	1	Mix	mix	VB
6912	4843	2	thoroughly	thoroughly	RB
6912	4843	3	and	and	CC
6912	4843	4	add	add	VB
6912	4843	5	it	-PRON-	PRP
6912	4843	6	to	to	IN
6912	4843	7	the	the	DT
6912	4843	8	remainder	remainder	NN
6912	4843	9	of	of	IN
6912	4843	10	the	the	DT
6912	4843	11	tomato	tomato	NN
6912	4843	12	mixture	mixture	NN
6912	4843	13	.	.	.
6912	4844	1	Stir	stir	VB
6912	4844	2	and	and	CC
6912	4844	3	cook	cook	VB
6912	4844	4	on	on	IN
6912	4844	5	the	the	DT
6912	4844	6	back	back	NN
6912	4844	7	of	of	IN
6912	4844	8	the	the	DT
6912	4844	9	range	range	NN
6912	4844	10	or	or	CC
6912	4844	11	over	over	IN
6912	4844	12	hot	hot	JJ
6912	4844	13	water	water	NN
6912	4844	14	until	until	IN
6912	4844	15	the	the	DT
6912	4844	16	egg	egg	NN
6912	4844	17	is	be	VBZ
6912	4844	18	thickened	thicken	VBN
6912	4844	19	.	.	.
6912	4845	1	Pour	pour	VB
6912	4845	2	over	over	IN
6912	4845	3	toast	toast	NN
6912	4845	4	.	.	.
6912	4846	1	Serve	serve	VB
6912	4846	2	at	at	IN
6912	4846	3	once	once	RB
6912	4846	4	.	.	.
6912	4847	1	Canned	can	VBN
6912	4847	2	tomato	tomato	NNP
6912	4847	3	soup	soup	NN
6912	4847	4	may	may	MD
6912	4847	5	be	be	VB
6912	4847	6	used	use	VBN
6912	4847	7	instead	instead	RB
6912	4847	8	of	of	IN
6912	4847	9	canned	canned	JJ
6912	4847	10	tomatoes	tomato	NNS
6912	4847	11	.	.	.
6912	4848	1	If	if	IN
6912	4848	2	this	this	DT
6912	4848	3	substitution	substitution	NN
6912	4848	4	is	be	VBZ
6912	4848	5	made	make	VBN
6912	4848	6	,	,	,
6912	4848	7	the	the	DT
6912	4848	8	cloves	clove	NNS
6912	4848	9	,	,	,
6912	4848	10	allspice	allspice	JJ
6912	4848	11	berries	berry	NNS
6912	4848	12	,	,	,
6912	4848	13	peppercorns	peppercorns	NNPS
6912	4848	14	,	,	,
6912	4848	15	and	and	CC
6912	4848	16	parsley	parsley	NN
6912	4848	17	should	should	MD
6912	4848	18	be	be	VB
6912	4848	19	omitted	omit	VBN
6912	4848	20	.	.	.
6912	4849	1	For	for	IN
6912	4849	2	economy	economy	NN
6912	4849	3	,	,	,
6912	4849	4	the	the	DT
6912	4849	5	egg	egg	NN
6912	4849	6	may	may	MD
6912	4849	7	be	be	VB
6912	4849	8	omitted	omit	VBN
6912	4849	9	.	.	.
6912	4850	1	If	if	IN
6912	4850	2	no	no	DT
6912	4850	3	egg	egg	NN
6912	4850	4	is	be	VBZ
6912	4850	5	used	use	VBN
6912	4850	6	,	,	,
6912	4850	7	the	the	DT
6912	4850	8	flour	flour	NN
6912	4850	9	may	may	MD
6912	4850	10	be	be	VB
6912	4850	11	increased	increase	VBN
6912	4850	12	to	to	IN
6912	4850	13	4	4	CD
6912	4850	14	tablespoonfuls	tablespoonful	NNS
6912	4850	15	and	and	CC
6912	4850	16	the	the	DT
6912	4850	17	fat	fat	NN
6912	4850	18	to	to	IN
6912	4850	19	3	3	CD
6912	4850	20	tablespoonfuls	tablespoonful	NNS
6912	4850	21	.	.	.
6912	4851	1	Compare	compare	VB
6912	4851	2	this	this	DT
6912	4851	3	recipe	recipe	NN
6912	4851	4	with	with	IN
6912	4851	5	that	that	DT
6912	4851	6	for	for	IN
6912	4851	7	Tomato	Tomato	NNP
6912	4851	8	Sauce	Sauce	NNP
6912	4851	9	.	.	.
6912	4852	1	In	in	IN
6912	4852	2	what	what	WDT
6912	4852	3	ways	way	NNS
6912	4852	4	are	be	VBP
6912	4852	5	the	the	DT
6912	4852	6	ingredients	ingredient	NNS
6912	4852	7	and	and	CC
6912	4852	8	method	method	NN
6912	4852	9	of	of	IN
6912	4852	10	preparation	preparation	NN
6912	4852	11	similar	similar	JJ
6912	4852	12	?	?	.
6912	4853	1	In	in	IN
6912	4853	2	what	what	WDT
6912	4853	3	ways	way	NNS
6912	4853	4	do	do	VBP
6912	4853	5	they	-PRON-	PRP
6912	4853	6	differ	differ	VB
6912	4853	7	?	?	.
6912	4854	1	QUESTIONS	QUESTIONS	NNP
6912	4854	2	In	in	IN
6912	4854	3	which	which	WDT
6912	4854	4	ingredients	ingredient	NNS
6912	4854	5	of	of	IN
6912	4854	6	the	the	DT
6912	4854	7	Curry	Curry	NNP
6912	4854	8	of	of	IN
6912	4854	9	Kidney	Kidney	NNP
6912	4854	10	Beans	Beans	NNPS
6912	4854	11	and	and	CC
6912	4854	12	Spiced	Spiced	NNP
6912	4854	13	Baked	Baked	NNP
6912	4854	14	Apples	Apples	NNPS
6912	4854	15	are	be	VBP
6912	4854	16	the	the	DT
6912	4854	17	food	food	NN
6912	4854	18	adjuncts	adjunct	NNS
6912	4854	19	found	find	VBN
6912	4854	20	?	?	.
6912	4855	1	Beans	bean	NNS
6912	4855	2	contain	contain	VBP
6912	4855	3	what	what	WP
6912	4855	4	ingredients	ingredient	NNS
6912	4855	5	that	that	WDT
6912	4855	6	require	require	VBP
6912	4855	7	long	long	JJ
6912	4855	8	cooking	cooking	NN
6912	4855	9	?	?	.
6912	4856	1	What	what	WDT
6912	4856	2	material	material	NN
6912	4856	3	can	can	MD
6912	4856	4	be	be	VB
6912	4856	5	added	add	VBN
6912	4856	6	during	during	IN
6912	4856	7	cooking	cooking	NN
6912	4856	8	that	that	WDT
6912	4856	9	will	will	MD
6912	4856	10	soften	soften	VB
6912	4856	11	them	-PRON-	PRP
6912	4856	12	(	(	-LRB-
6912	4856	13	see	see	VB
6912	4856	14	_	_	NNP
6912	4856	15	Cooking	Cooking	NNP
6912	4856	16	Dried	Dried	NNP
6912	4856	17	Legumes	Legumes	NNP
6912	4856	18	_	_	NNP
6912	4856	19	)	)	-RRB-
6912	4856	20	?	?	.
6912	4857	1	What	what	WP
6912	4857	2	is	be	VBZ
6912	4857	3	the	the	DT
6912	4857	4	purpose	purpose	NN
6912	4857	5	of	of	IN
6912	4857	6	covering	cover	VBG
6912	4857	7	apples	apple	NNS
6912	4857	8	during	during	IN
6912	4857	9	baking	baking	NN
6912	4857	10	?	?	.
6912	4858	1	Why	why	WRB
6912	4858	2	should	should	MD
6912	4858	3	they	-PRON-	PRP
6912	4858	4	be	be	VB
6912	4858	5	baked	bake	VBN
6912	4858	6	in	in	IN
6912	4858	7	a	a	DT
6912	4858	8	slow	slow	JJ
6912	4858	9	oven	oven	NN
6912	4858	10	(	(	-LRB-
6912	4858	11	see	see	VB
6912	4858	12	_	_	NNP
6912	4858	13	Suggestions	Suggestions	NNPS
6912	4858	14	for	for	IN
6912	4858	15	Cooking	Cooking	NNP
6912	4858	16	Fruits	Fruits	NNPS
6912	4858	17	_	_	NNP
6912	4858	18	)	)	-RRB-
6912	4858	19	?	?	.
6912	4859	1	What	what	WDT
6912	4859	2	kind	kind	NN
6912	4859	3	of	of	IN
6912	4859	4	substance	substance	NN
6912	4859	5	do	do	VBP
6912	4859	6	all	all	DT
6912	4859	7	spices	spice	NNS
6912	4859	8	contain	contain	VB
6912	4859	9	?	?	.
6912	4860	1	Why	why	WRB
6912	4860	2	should	should	MD
6912	4860	3	spices	spice	NNS
6912	4860	4	be	be	VB
6912	4860	5	used	use	VBN
6912	4860	6	in	in	IN
6912	4860	7	moderation	moderation	NN
6912	4860	8	?	?	.
6912	4861	1	Explain	explain	VB
6912	4861	2	why	why	WRB
6912	4861	3	flavoring	flavor	VBG
6912	4861	4	extracts	extract	NNS
6912	4861	5	should	should	MD
6912	4861	6	be	be	VB
6912	4861	7	added	add	VBN
6912	4861	8	,	,	,
6912	4861	9	if	if	IN
6912	4861	10	possible	possible	JJ
6912	4861	11	,	,	,
6912	4861	12	to	to	IN
6912	4861	13	cold	cold	JJ
6912	4861	14	foods	food	NNS
6912	4861	15	.	.	.
6912	4862	1	Mention	mention	VB
6912	4862	2	at	at	RB
6912	4862	3	least	least	RBS
6912	4862	4	two	two	CD
6912	4862	5	forms	form	NNS
6912	4862	6	in	in	IN
6912	4862	7	which	which	WDT
6912	4862	8	the	the	DT
6912	4862	9	following	follow	VBG
6912	4862	10	spices	spice	NNS
6912	4862	11	may	may	MD
6912	4862	12	be	be	VB
6912	4862	13	purchased	purchase	VBN
6912	4862	14	:	:	:
6912	4862	15	Cinnamon	Cinnamon	NNP
6912	4862	16	,	,	,
6912	4862	17	cloves	clove	NNS
6912	4862	18	,	,	,
6912	4862	19	nutmeg	nutmeg	NNP
6912	4862	20	,	,	,
6912	4862	21	ginger	ginger	NN
6912	4862	22	,	,	,
6912	4862	23	mustard	mustard	NN
6912	4862	24	,	,	,
6912	4862	25	and	and	CC
6912	4862	26	black	black	JJ
6912	4862	27	pepper	pepper	NN
6912	4862	28	.	.	.
6912	4863	1	What	what	WDT
6912	4863	2	materials	material	NNS
6912	4863	3	in	in	IN
6912	4863	4	the	the	DT
6912	4863	5	recipe	recipe	NN
6912	4863	6	for	for	IN
6912	4863	7	Savory	Savory	NNP
6912	4863	8	Toast	Toast	NNP
6912	4863	9	are	be	VBP
6912	4863	10	used	use	VBN
6912	4863	11	merely	merely	RB
6912	4863	12	for	for	IN
6912	4863	13	flavoring	flavor	VBG
6912	4863	14	?	?	.
6912	4864	1	What	what	WDT
6912	4864	2	materials	material	NNS
6912	4864	3	are	be	VBP
6912	4864	4	removed	remove	VBN
6912	4864	5	by	by	IN
6912	4864	6	straining	strain	VBG
6912	4864	7	?	?	.
6912	4865	1	How	how	WRB
6912	4865	2	is	be	VBZ
6912	4865	3	the	the	DT
6912	4865	4	flavor	flavor	NN
6912	4865	5	extracted	extract	VBN
6912	4865	6	from	from	IN
6912	4865	7	these	these	DT
6912	4865	8	materials	material	NNS
6912	4865	9	before	before	IN
6912	4865	10	straining	strain	VBG
6912	4865	11	?	?	.
6912	4866	1	RELATED	related	JJ
6912	4866	2	WORK	work	NN
6912	4866	3	LESSON	lesson	NN
6912	4866	4	LXXXIX	lxxxix	VBP
6912	4866	5	SPENDING	spending	NN
6912	4866	6	FOR	for	IN
6912	4866	7	FOOD	food	NN
6912	4866	8	WHAT	what	WP
6912	4866	9	TO	to	IN
6912	4866	10	BUY.--Dr	BUY.--Dr	NNP
6912	4866	11	.	.	.
6912	4867	1	Langworthy	Langworthy	NNP
6912	4867	2	of	of	IN
6912	4867	3	the	the	DT
6912	4867	4	United	United	NNP
6912	4867	5	States	States	NNP
6912	4867	6	Department	Department	NNP
6912	4867	7	of	of	IN
6912	4867	8	Agriculture	Agriculture	NNP
6912	4867	9	has	have	VBZ
6912	4867	10	listed	list	VBN
6912	4867	11	foods	food	NNS
6912	4867	12	into	into	IN
6912	4867	13	five	five	CD
6912	4867	14	groups	group	NNS
6912	4867	15	and	and	CC
6912	4867	16	has	have	VBZ
6912	4867	17	advised	advise	VBN
6912	4867	18	that	that	IN
6912	4867	19	food	food	NN
6912	4867	20	from	from	IN
6912	4867	21	each	each	DT
6912	4867	22	group	group	NN
6912	4867	23	be	be	VB
6912	4867	24	used	use	VBN
6912	4867	25	daily	daily	RB
6912	4867	26	.	.	.
6912	4868	1	The	the	DT
6912	4868	2	five	five	CD
6912	4868	3	groups	group	NNS
6912	4868	4	follow	follow	VBP
6912	4868	5	:	:	:
6912	4868	6	"	"	``
6912	4868	7	1	1	CD
6912	4868	8	.	.	.
6912	4869	1	Fruits	fruit	NNS
6912	4869	2	and	and	CC
6912	4869	3	Vegetables	vegetable	NNS
6912	4869	4	.	.	.
6912	4870	1	2	2	LS
6912	4870	2	.	.	.
6912	4871	1	Milk	milk	NN
6912	4871	2	,	,	,
6912	4871	3	Cheese	Cheese	NNP
6912	4871	4	,	,	,
6912	4871	5	Eggs	egg	NNS
6912	4871	6	,	,	,
6912	4871	7	Fish	Fish	NNP
6912	4871	8	,	,	,
6912	4871	9	Meat	Meat	NNP
6912	4871	10	,	,	,
6912	4871	11	Beans	Beans	NNPS
6912	4871	12	,	,	,
6912	4871	13	Peas	Peas	NNPS
6912	4871	14	,	,	,
6912	4871	15	Peanuts	Peanuts	NNP
6912	4871	16	.	.	.
6912	4872	1	3	3	LS
6912	4872	2	.	.	.
6912	4873	1	Cereals	Cereals	NNP
6912	4873	2	--	--	:
6912	4873	3	Corn	corn	NN
6912	4873	4	-	-	HYPH
6912	4873	5	meal	meal	NN
6912	4873	6	,	,	,
6912	4873	7	Oatmeal	Oatmeal	NNP
6912	4873	8	,	,	,
6912	4873	9	Rice	Rice	NNP
6912	4873	10	,	,	,
6912	4873	11	Rye	Rye	NNP
6912	4873	12	,	,	,
6912	4873	13	Wheat	Wheat	NNP
6912	4873	14	,	,	,
6912	4873	15	Flour	Flour	NNP
6912	4873	16	,	,	,
6912	4873	17	Bread	Bread	NNP
6912	4873	18	.	.	.
6912	4874	1	4	4	LS
6912	4874	2	.	.	.
6912	4875	1	Sugar	Sugar	NNP
6912	4875	2	,	,	,
6912	4875	3	Sirups	Sirups	NNP
6912	4875	4	,	,	,
6912	4875	5	Jelly	Jelly	NNP
6912	4875	6	,	,	,
6912	4875	7	Honey	Honey	NNP
6912	4875	8	,	,	,
6912	4875	9	Candies	Candies	NNP
6912	4875	10	.	.	.
6912	4876	1	5	5	CD
6912	4876	2	.	.	.
6912	4877	1	Fats	fat	NNS
6912	4877	2	--	--	:
6912	4877	3	Butter	Butter	NNP
6912	4877	4	,	,	,
6912	4877	5	Margarine	Margarine	NNP
6912	4877	6	,	,	,
6912	4877	7	Cottonseed	Cottonseed	NNP
6912	4877	8	Oil	Oil	NNP
6912	4877	9	,	,	,
6912	4877	10	Olive	Olive	NNP
6912	4877	11	Oil	Oil	NNP
6912	4877	12	,	,	,
6912	4877	13	Drippings	Drippings	NNP
6912	4877	14	,	,	,
6912	4877	15	Suet	Suet	NNP
6912	4877	16	,	,	,
6912	4877	17	Bacon	Bacon	NNP
6912	4877	18	,	,	,
6912	4877	19	Chocolate	Chocolate	NNP
6912	4877	20	.	.	.
6912	4877	21	"	"	''
6912	4878	1	From	from	IN
6912	4878	2	studying	study	VBG
6912	4878	3	the	the	DT
6912	4878	4	previous	previous	JJ
6912	4878	5	contents	content	NNS
6912	4878	6	of	of	IN
6912	4878	7	this	this	DT
6912	4878	8	textbook	textbook	NN
6912	4878	9	the	the	DT
6912	4878	10	pupil	pupil	NN
6912	4878	11	will	will	MD
6912	4878	12	doubtless	doubtless	RB
6912	4878	13	recognize	recognize	VB
6912	4878	14	in	in	IN
6912	4878	15	these	these	DT
6912	4878	16	groups	group	NNS
6912	4878	17	foods	food	VBZ
6912	4878	18	to	to	TO
6912	4878	19	supply	supply	VB
6912	4878	20	all	all	PDT
6912	4878	21	the	the	DT
6912	4878	22	needs	need	NNS
6912	4878	23	of	of	IN
6912	4878	24	the	the	DT
6912	4878	25	body	body	NN
6912	4878	26	.	.	.
6912	4879	1	By	by	IN
6912	4879	2	following	follow	VBG
6912	4879	3	this	this	DT
6912	4879	4	plan	plan	NN
6912	4879	5	of	of	IN
6912	4879	6	using	use	VBG
6912	4879	7	some	some	DT
6912	4879	8	food	food	NN
6912	4879	9	from	from	IN
6912	4879	10	each	each	DT
6912	4879	11	group	group	NN
6912	4879	12	every	every	DT
6912	4879	13	day	day	NN
6912	4879	14	,	,	,
6912	4879	15	the	the	DT
6912	4879	16	needs	need	NNS
6912	4879	17	of	of	IN
6912	4879	18	the	the	DT
6912	4879	19	body	body	NN
6912	4879	20	will	will	MD
6912	4879	21	be	be	VB
6912	4879	22	supplied	supply	VBN
6912	4879	23	.	.	.
6912	4880	1	HOW	how	WRB
6912	4880	2	MUCH	much	RB
6912	4880	3	TO	to	IN
6912	4880	4	SPEND	SPEND	NNP
6912	4880	5	FOR	for	IN
6912	4880	6	FOOD.--Any	food.--any	ADD
6912	4880	7	one	one	CD
6912	4880	8	no	no	RB
6912	4880	9	matter	matter	RB
6912	4880	10	how	how	WRB
6912	4880	11	ignorant	ignorant	JJ
6912	4880	12	or	or	CC
6912	4880	13	thoughtless	thoughtless	JJ
6912	4880	14	can	can	MD
6912	4880	15	get	get	VB
6912	4880	16	rid	rid	VBN
6912	4880	17	of	of	IN
6912	4880	18	money	money	NN
6912	4880	19	.	.	.
6912	4881	1	But	but	CC
6912	4881	2	it	-PRON-	PRP
6912	4881	3	takes	take	VBZ
6912	4881	4	a	a	DT
6912	4881	5	wise	wise	JJ
6912	4881	6	person	person	NN
6912	4881	7	,	,	,
6912	4881	8	one	one	CD
6912	4881	9	who	who	WP
6912	4881	10	understands	understand	VBZ
6912	4881	11	values	value	NNS
6912	4881	12	and	and	CC
6912	4881	13	quality	quality	NN
6912	4881	14	,	,	,
6912	4881	15	to	to	TO
6912	4881	16	get	get	VB
6912	4881	17	value	value	NN
6912	4881	18	received	receive	VBN
6912	4881	19	for	for	IN
6912	4881	20	money	money	NN
6912	4881	21	spent	spend	VBN
6912	4881	22	.	.	.
6912	4882	1	Whether	whether	IN
6912	4882	2	one	one	CD
6912	4882	3	is	be	VBZ
6912	4882	4	purchasing	purchase	VBG
6912	4882	5	food	food	NN
6912	4882	6	for	for	IN
6912	4882	7	all	all	PDT
6912	4882	8	the	the	DT
6912	4882	9	meals	meal	NNS
6912	4882	10	of	of	IN
6912	4882	11	a	a	DT
6912	4882	12	family	family	NN
6912	4882	13	or	or	CC
6912	4882	14	is	be	VBZ
6912	4882	15	only	only	RB
6912	4882	16	selecting	select	VBG
6912	4882	17	a	a	DT
6912	4882	18	luncheon	luncheon	NN
6912	4882	19	or	or	CC
6912	4882	20	one	one	CD
6912	4882	21	meal	meal	NN
6912	4882	22	,	,	,
6912	4882	23	it	-PRON-	PRP
6912	4882	24	is	be	VBZ
6912	4882	25	desirable	desirable	JJ
6912	4882	26	to	to	TO
6912	4882	27	spend	spend	VB
6912	4882	28	money	money	NN
6912	4882	29	wisely	wisely	RB
6912	4882	30	.	.	.
6912	4883	1	The	the	DT
6912	4883	2	five	five	CD
6912	4883	3	food	food	NN
6912	4883	4	groups	group	NNS
6912	4883	5	may	may	MD
6912	4883	6	serve	serve	VB
6912	4883	7	as	as	IN
6912	4883	8	a	a	DT
6912	4883	9	basis	basis	NN
6912	4883	10	for	for	IN
6912	4883	11	the	the	DT
6912	4883	12	purchase	purchase	NN
6912	4883	13	of	of	IN
6912	4883	14	foods	food	NNS
6912	4883	15	.	.	.
6912	4884	1	It	-PRON-	PRP
6912	4884	2	has	have	VBZ
6912	4884	3	been	be	VBN
6912	4884	4	suggested	suggest	VBN
6912	4884	5	that	that	IN
6912	4884	6	each	each	DT
6912	4884	7	dollar	dollar	NN
6912	4884	8	used	use	VBN
6912	4884	9	in	in	IN
6912	4884	10	buying	buy	VBG
6912	4884	11	foods	food	NNS
6912	4884	12	be	be	VB
6912	4884	13	divided	divide	VBN
6912	4884	14	into	into	IN
6912	4884	15	5	5	CD
6912	4884	16	parts	part	NNS
6912	4884	17	of	of	IN
6912	4884	18	20	20	CD
6912	4884	19	cents	cent	NNS
6912	4884	20	each	each	DT
6912	4884	21	.	.	.
6912	4885	1	"	"	``
6912	4885	2	Out	out	IN
6912	4885	3	of	of	IN
6912	4885	4	every	every	DT
6912	4885	5	dollar	dollar	NN
6912	4885	6	spent	spend	VBN
6912	4885	7	use	use	NN
6912	4885	8	:	:	:
6912	4885	9	[	[	-LRB-
6912	4885	10	Footnote	Footnote	NNP
6912	4885	11	64	64	CD
6912	4885	12	:	:	:
6912	4885	13	From	from	IN
6912	4885	14	_	_	NNP
6912	4885	15	United	United	NNP
6912	4885	16	States	States	NNP
6912	4885	17	Thrift	Thrift	NNP
6912	4885	18	Leaflet	Leaflet	NNP
6912	4885	19	#	#	$
6912	4885	20	15	15	CD
6912	4885	21	_	_	NNP
6912	4885	22	.	.	.
6912	4885	23	]	]	-RRB-
6912	4886	1	20	20	CD
6912	4886	2	cents	cent	NNS
6912	4886	3	,	,	,
6912	4886	4	_	_	IN
6912	4886	5	more	more	RBR
6912	4886	6	or	or	CC
6912	4886	7	less	less	RBR
6912	4886	8	_	_	NNP
6912	4886	9	,	,	,
6912	4886	10	for	for	IN
6912	4886	11	vegetables	vegetable	NNS
6912	4886	12	and	and	CC
6912	4886	13	fruits	fruit	NNS
6912	4886	14	20	20	CD
6912	4886	15	cents	cent	NNS
6912	4886	16	,	,	,
6912	4886	17	or	or	CC
6912	4886	18	_	_	NNP
6912	4886	19	more	more	RBR
6912	4886	20	_	_	NNP
6912	4886	21	,	,	,
6912	4886	22	for	for	IN
6912	4886	23	milk	milk	NN
6912	4886	24	and	and	CC
6912	4886	25	cheese	cheese	NN
6912	4886	26	20	20	CD
6912	4886	27	cents	cent	NNS
6912	4886	28	,	,	,
6912	4886	29	or	or	CC
6912	4886	30	_	_	NNP
6912	4886	31	less	less	RBR
6912	4886	32	_	_	NNP
6912	4886	33	,	,	,
6912	4886	34	for	for	IN
6912	4886	35	meat	meat	NN
6912	4886	36	,	,	,
6912	4886	37	fish	fish	NN
6912	4886	38	,	,	,
6912	4886	39	eggs	egg	NNS
6912	4886	40	,	,	,
6912	4886	41	etc	etc	FW
6912	4886	42	.	.	.
6912	4887	1	20	20	CD
6912	4887	2	cents	cent	NNS
6912	4887	3	,	,	,
6912	4887	4	or	or	CC
6912	4887	5	_	_	NNP
6912	4887	6	more	more	RBR
6912	4887	7	_	_	NNP
6912	4887	8	,	,	,
6912	4887	9	for	for	IN
6912	4887	10	bread	bread	NN
6912	4887	11	and	and	CC
6912	4887	12	cereals	cereal	NNS
6912	4887	13	20	20	CD
6912	4887	14	cents	cent	NNS
6912	4887	15	,	,	,
6912	4887	16	or	or	CC
6912	4887	17	_	_	NNP
6912	4887	18	less	less	RBR
6912	4887	19	_	_	NNP
6912	4887	20	,	,	,
6912	4887	21	for	for	IN
6912	4887	22	sugar	sugar	NN
6912	4887	23	,	,	,
6912	4887	24	fat	fat	NN
6912	4887	25	,	,	,
6912	4887	26	tea	tea	NN
6912	4887	27	,	,	,
6912	4887	28	coffee	coffee	NN
6912	4887	29	,	,	,
6912	4887	30	chocolate	chocolate	NN
6912	4887	31	,	,	,
6912	4887	32	flavoring	flavor	VBG
6912	4887	33	"	"	``
6912	4887	34	NOTE.--Compare	note.--compare	NN
6912	4887	35	these	these	DT
6912	4887	36	groups	group	NNS
6912	4887	37	of	of	IN
6912	4887	38	food	food	NN
6912	4887	39	with	with	IN
6912	4887	40	those	those	DT
6912	4887	41	given	give	VBN
6912	4887	42	above	above	RB
6912	4887	43	.	.	.
6912	4888	1	Note	note	VB
6912	4888	2	that	that	IN
6912	4888	3	the	the	DT
6912	4888	4	first	first	JJ
6912	4888	5	division	division	NN
6912	4888	6	of	of	IN
6912	4888	7	money	money	NN
6912	4888	8	should	should	MD
6912	4888	9	be	be	VB
6912	4888	10	used	use	VBN
6912	4888	11	for	for	IN
6912	4888	12	the	the	DT
6912	4888	13	foods	food	NNS
6912	4888	14	of	of	IN
6912	4888	15	Group	Group	NNP
6912	4888	16	1	1	CD
6912	4888	17	;	;	:
6912	4888	18	the	the	DT
6912	4888	19	second	second	JJ
6912	4888	20	and	and	CC
6912	4888	21	third	third	JJ
6912	4888	22	divisions	division	NNS
6912	4888	23	for	for	IN
6912	4888	24	the	the	DT
6912	4888	25	foods	food	NNS
6912	4888	26	of	of	IN
6912	4888	27	Group	Group	NNP
6912	4888	28	2	2	CD
6912	4888	29	;	;	:
6912	4888	30	the	the	DT
6912	4888	31	fourth	fourth	JJ
6912	4888	32	division	division	NN
6912	4888	33	for	for	IN
6912	4888	34	the	the	DT
6912	4888	35	foods	food	NNS
6912	4888	36	of	of	IN
6912	4888	37	Group	Group	NNP
6912	4888	38	3	3	CD
6912	4888	39	;	;	:
6912	4888	40	and	and	CC
6912	4888	41	the	the	DT
6912	4888	42	fifth	fifth	JJ
6912	4888	43	division	division	NN
6912	4888	44	for	for	IN
6912	4888	45	the	the	DT
6912	4888	46	foods	food	NNS
6912	4888	47	of	of	IN
6912	4888	48	Groups	Groups	NNPS
6912	4888	49	4	4	CD
6912	4888	50	and	and	CC
6912	4888	51	5	5	CD
6912	4888	52	.	.	.
6912	4889	1	[	[	-LRB-
6912	4889	2	Illustration	illustration	NN
6912	4889	3	:	:	:
6912	4889	4	FIGURE	figure	VB
6912	4889	5	61.--A	61.--A	NNS
6912	4889	6	SUGGESTION	SUGGESTION	VBN
6912	4889	7	FOR	for	IN
6912	4889	8	THE	the	DT
6912	4889	9	DIVISION	DIVISION	NNP
6912	4889	10	OF	of	IN
6912	4889	11	EACH	EACH	NNS
6912	4889	12	DOLLAR	dollar	NN
6912	4889	13	SPENT	spend	VBN
6912	4889	14	FOR	for	IN
6912	4889	15	FOOD	FOOD	NNP
6912	4889	16	.	.	.
6912	4889	17	]	]	-RRB-
6912	4890	1	According	accord	VBG
6912	4890	2	to	to	IN
6912	4890	3	Lucy	Lucy	NNP
6912	4890	4	H.	H.	NNP
6912	4890	5	Gillett	Gillett	NNP
6912	4890	6	of	of	IN
6912	4890	7	the	the	DT
6912	4890	8	Dietetic	Dietetic	NNP
6912	4890	9	Bureau	Bureau	NNP
6912	4890	10	of	of	IN
6912	4890	11	Boston	Boston	NNP
6912	4890	12	,	,	,
6912	4890	13	when	when	WRB
6912	4890	14	strictest	strictest	NN
6912	4890	15	economy	economy	NN
6912	4890	16	is	be	VBZ
6912	4890	17	necessary	necessary	JJ
6912	4890	18	,	,	,
6912	4890	19	_	_	NNP
6912	4890	20	one	one	CD
6912	4890	21	fourth	fourth	JJ
6912	4890	22	_	_	NNP
6912	4890	23	of	of	IN
6912	4890	24	each	each	DT
6912	4890	25	dollar	dollar	NN
6912	4890	26	spent	spend	VBN
6912	4890	27	for	for	IN
6912	4890	28	food	food	NN
6912	4890	29	should	should	MD
6912	4890	30	be	be	VB
6912	4890	31	used	use	VBN
6912	4890	32	to	to	TO
6912	4890	33	purchase	purchase	VB
6912	4890	34	bread	bread	NN
6912	4890	35	and	and	CC
6912	4890	36	other	other	JJ
6912	4890	37	grain	grain	NN
6912	4890	38	products	product	NNS
6912	4890	39	.	.	.
6912	4891	1	The	the	DT
6912	4891	2	remainder	remainder	NN
6912	4891	3	of	of	IN
6912	4891	4	the	the	DT
6912	4891	5	dollar	dollar	NN
6912	4891	6	should	should	MD
6912	4891	7	be	be	VB
6912	4891	8	spent	spend	VBN
6912	4891	9	about	about	IN
6912	4891	10	equally	equally	RB
6912	4891	11	for	for	IN
6912	4891	12	the	the	DT
6912	4891	13	groups	group	NNS
6912	4891	14	of	of	IN
6912	4891	15	food	food	NN
6912	4891	16	mentioned	mention	VBN
6912	4891	17	above	above	RB
6912	4891	18	.	.	.
6912	4892	1	If	if	IN
6912	4892	2	25	25	CD
6912	4892	3	instead	instead	RB
6912	4892	4	of	of	IN
6912	4892	5	20	20	CD
6912	4892	6	cents	cent	NNS
6912	4892	7	is	be	VBZ
6912	4892	8	spent	spend	VBN
6912	4892	9	for	for	IN
6912	4892	10	cereal	cereal	NN
6912	4892	11	products	product	NNS
6912	4892	12	,	,	,
6912	4892	13	however	however	RB
6912	4892	14	,	,	,
6912	4892	15	care	care	NN
6912	4892	16	should	should	MD
6912	4892	17	be	be	VB
6912	4892	18	taken	take	VBN
6912	4892	19	to	to	TO
6912	4892	20	buy	buy	VB
6912	4892	21	sufficient	sufficient	JJ
6912	4892	22	milk	milk	NN
6912	4892	23	to	to	TO
6912	4892	24	meet	meet	VB
6912	4892	25	the	the	DT
6912	4892	26	needs	need	NNS
6912	4892	27	of	of	IN
6912	4892	28	each	each	DT
6912	4892	29	member	member	NN
6912	4892	30	of	of	IN
6912	4892	31	the	the	DT
6912	4892	32	family	family	NN
6912	4892	33	(	(	-LRB-
6912	4892	34	see	see	VB
6912	4892	35	_	_	NNP
6912	4892	36	Milk	Milk	NNP
6912	4892	37	,	,	,
6912	4892	38	an	an	DT
6912	4892	39	Invaluable	Invaluable	NNP
6912	4892	40	Food	Food	NNP
6912	4892	41	_	_	NNP
6912	4892	42	)	)	-RRB-
6912	4892	43	.	.	.
6912	4893	1	This	this	DT
6912	4893	2	is	be	VBZ
6912	4893	3	especially	especially	RB
6912	4893	4	necessary	necessary	JJ
6912	4893	5	where	where	WRB
6912	4893	6	there	there	EX
6912	4893	7	are	be	VBP
6912	4893	8	young	young	JJ
6912	4893	9	children	child	NNS
6912	4893	10	in	in	IN
6912	4893	11	the	the	DT
6912	4893	12	family	family	NN
6912	4893	13	.	.	.
6912	4894	1	COMPARING	compare	VBG
6912	4894	2	THE	the	DT
6912	4894	3	COST	COST	NNS
6912	4894	4	OF	of	IN
6912	4894	5	FOODS.--The	foods.--the	DT
6912	4894	6	pupil	pupil	NN
6912	4894	7	should	should	MD
6912	4894	8	note	note	VB
6912	4894	9	that	that	IN
6912	4894	10	the	the	DT
6912	4894	11	different	different	JJ
6912	4894	12	foods	food	NNS
6912	4894	13	contained	contain	VBN
6912	4894	14	in	in	IN
6912	4894	15	the	the	DT
6912	4894	16	same	same	JJ
6912	4894	17	groups	group	NNS
6912	4894	18	differ	differ	VBP
6912	4894	19	in	in	IN
6912	4894	20	cost	cost	NN
6912	4894	21	.	.	.
6912	4895	1	One	one	PRP
6912	4895	2	can	can	MD
6912	4895	3	economize	economize	VB
6912	4895	4	by	by	IN
6912	4895	5	using	use	VBG
6912	4895	6	the	the	DT
6912	4895	7	cheaper	cheap	JJR
6912	4895	8	foods	food	NNS
6912	4895	9	in	in	IN
6912	4895	10	the	the	DT
6912	4895	11	group	group	NN
6912	4895	12	or	or	CC
6912	4895	13	by	by	IN
6912	4895	14	using	use	VBG
6912	4895	15	the	the	DT
6912	4895	16	more	more	RBR
6912	4895	17	expensive	expensive	JJ
6912	4895	18	only	only	RB
6912	4895	19	occasionally	occasionally	RB
6912	4895	20	.	.	.
6912	4896	1	If	if	IN
6912	4896	2	you	-PRON-	PRP
6912	4896	3	find	find	VBP
6912	4896	4	that	that	IN
6912	4896	5	fresh	fresh	JJ
6912	4896	6	vegetables	vegetable	NNS
6912	4896	7	cost	cost	VBP
6912	4896	8	less	less	JJR
6912	4896	9	than	than	IN
6912	4896	10	fruits	fruit	NNS
6912	4896	11	,	,	,
6912	4896	12	use	use	VB
6912	4896	13	the	the	DT
6912	4896	14	latter	latter	JJ
6912	4896	15	more	more	RBR
6912	4896	16	sparingly	sparingly	RB
6912	4896	17	than	than	IN
6912	4896	18	the	the	DT
6912	4896	19	former	former	JJ
6912	4896	20	.	.	.
6912	4897	1	Meats	meat	NNS
6912	4897	2	are	be	VBP
6912	4897	3	more	more	RBR
6912	4897	4	expensive	expensive	JJ
6912	4897	5	than	than	IN
6912	4897	6	dried	dry	VBN
6912	4897	7	peas	pea	NNS
6912	4897	8	or	or	CC
6912	4897	9	beans	bean	NNS
6912	4897	10	and	and	CC
6912	4897	11	cheese	cheese	NN
6912	4897	12	,	,	,
6912	4897	13	especially	especially	RB
6912	4897	14	Cottage	Cottage	NNP
6912	4897	15	Cheese	Cheese	NNP
6912	4897	16	.	.	.
6912	4898	1	Cottage	cottage	NN
6912	4898	2	Cheese	cheese	NN
6912	4898	3	or	or	CC
6912	4898	4	peas	pea	NNS
6912	4898	5	and	and	CC
6912	4898	6	beans	bean	NNS
6912	4898	7	in	in	IN
6912	4898	8	combination	combination	NN
6912	4898	9	with	with	IN
6912	4898	10	milk	milk	NN
6912	4898	11	or	or	CC
6912	4898	12	eggs	egg	NNS
6912	4898	13	may	may	MD
6912	4898	14	take	take	VB
6912	4898	15	the	the	DT
6912	4898	16	place	place	NN
6912	4898	17	of	of	IN
6912	4898	18	meat	meat	NN
6912	4898	19	.	.	.
6912	4899	1	A	a	DT
6912	4899	2	small	small	JJ
6912	4899	3	quantity	quantity	NN
6912	4899	4	of	of	IN
6912	4899	5	meat	meat	NN
6912	4899	6	may	may	MD
6912	4899	7	be	be	VB
6912	4899	8	combined	combine	VBN
6912	4899	9	with	with	IN
6912	4899	10	the	the	DT
6912	4899	11	dried	dry	VBN
6912	4899	12	legumes	legume	NNS
6912	4899	13	or	or	CC
6912	4899	14	cereals	cereal	NNS
6912	4899	15	and	and	CC
6912	4899	16	a	a	DT
6912	4899	17	saving	save	VBG
6912	4899	18	effected	effect	VBN
6912	4899	19	.	.	.
6912	4900	1	The	the	DT
6912	4900	2	third	third	JJ
6912	4900	3	,	,	,
6912	4900	4	fourth	fourth	JJ
6912	4900	5	,	,	,
6912	4900	6	and	and	CC
6912	4900	7	fifth	fifth	JJ
6912	4900	8	groups	group	NNS
6912	4900	9	contain	contain	VBP
6912	4900	10	energy	energy	NN
6912	4900	11	-	-	HYPH
6912	4900	12	giving	give	VBG
6912	4900	13	foods	food	NNS
6912	4900	14	(	(	-LRB-
6912	4900	15	see	see	VB
6912	4900	16	Divisions	Divisions	NNP
6912	4900	17	IV	IV	NNP
6912	4900	18	and	and	CC
6912	4900	19	V	V	NNP
6912	4900	20	)	)	-RRB-
6912	4900	21	.	.	.
6912	4901	1	Of	of	IN
6912	4901	2	the	the	DT
6912	4901	3	three	three	CD
6912	4901	4	groups	group	NNS
6912	4901	5	of	of	IN
6912	4901	6	foods	food	NNS
6912	4901	7	,	,	,
6912	4901	8	cereals	cereal	NNS
6912	4901	9	are	be	VBP
6912	4901	10	by	by	IN
6912	4901	11	far	far	RB
6912	4901	12	the	the	DT
6912	4901	13	cheapest	cheap	JJS
6912	4901	14	source	source	NN
6912	4901	15	of	of	IN
6912	4901	16	energy	energy	NN
6912	4901	17	.	.	.
6912	4902	1	A	a	DT
6912	4902	2	generous	generous	JJ
6912	4902	3	use	use	NN
6912	4902	4	of	of	IN
6912	4902	5	cereals	cereal	NNS
6912	4902	6	is	be	VBZ
6912	4902	7	economical	economical	JJ
6912	4902	8	.	.	.
6912	4903	1	In	in	IN
6912	4903	2	buying	buy	VBG
6912	4903	3	grains	grain	NNS
6912	4903	4	one	one	PRP
6912	4903	5	gets	get	VBZ
6912	4903	6	much	much	JJ
6912	4903	7	nutriment	nutriment	NN
6912	4903	8	at	at	IN
6912	4903	9	little	little	JJ
6912	4903	10	cost	cost	NN
6912	4903	11	(	(	-LRB-
6912	4903	12	when	when	WRB
6912	4903	13	compared	compare	VBN
6912	4903	14	with	with	IN
6912	4903	15	other	other	JJ
6912	4903	16	foods	food	NNS
6912	4903	17	)	)	-RRB-
6912	4903	18	.	.	.
6912	4904	1	If	if	IN
6912	4904	2	the	the	DT
6912	4904	3	food	food	NN
6912	4904	4	bills	bill	NNS
6912	4904	5	must	must	MD
6912	4904	6	be	be	VB
6912	4904	7	curtailed	curtail	VBN
6912	4904	8	,	,	,
6912	4904	9	use	use	VB
6912	4904	10	cereals	cereal	NNS
6912	4904	11	generously	generously	RB
6912	4904	12	and	and	CC
6912	4904	13	meat	meat	NN
6912	4904	14	sparingly	sparingly	RB
6912	4904	15	.	.	.
6912	4905	1	Do	do	VB
6912	4905	2	not	not	RB
6912	4905	3	eat	eat	VB
6912	4905	4	cereals	cereal	NNS
6912	4905	5	,	,	,
6912	4905	6	however	however	RB
6912	4905	7	,	,	,
6912	4905	8	to	to	IN
6912	4905	9	the	the	DT
6912	4905	10	exclusion	exclusion	NN
6912	4905	11	of	of	IN
6912	4905	12	the	the	DT
6912	4905	13	foods	food	NNS
6912	4905	14	of	of	IN
6912	4905	15	the	the	DT
6912	4905	16	other	other	JJ
6912	4905	17	groups	group	NNS
6912	4905	18	.	.	.
6912	4906	1	It	-PRON-	PRP
6912	4906	2	is	be	VBZ
6912	4906	3	especially	especially	RB
6912	4906	4	necessary	necessary	JJ
6912	4906	5	to	to	TO
6912	4906	6	use	use	VB
6912	4906	7	milk	milk	NN
6912	4906	8	and	and	CC
6912	4906	9	leafy	leafy	JJ
6912	4906	10	vegetables	vegetable	NNS
6912	4906	11	with	with	IN
6912	4906	12	cereals	cereal	NNS
6912	4906	13	.	.	.
6912	4907	1	The	the	DT
6912	4907	2	latter	latter	JJ
6912	4907	3	are	be	VBP
6912	4907	4	lacking	lack	VBG
6912	4907	5	in	in	IN
6912	4907	6	the	the	DT
6912	4907	7	fat	fat	JJ
6912	4907	8	-	-	HYPH
6912	4907	9	soluble	soluble	JJ
6912	4907	10	A	a	DT
6912	4907	11	vitamine	vitamine	NN
6912	4907	12	.	.	.
6912	4908	1	The	the	DT
6912	4908	2	fats	fat	NNS
6912	4908	3	included	include	VBN
6912	4908	4	in	in	IN
6912	4908	5	Group	Group	NNP
6912	4908	6	5	5	CD
6912	4908	7	differ	differ	VBP
6912	4908	8	in	in	IN
6912	4908	9	cost	cost	NN
6912	4908	10	.	.	.
6912	4909	1	It	-PRON-	PRP
6912	4909	2	is	be	VBZ
6912	4909	3	necessary	necessary	JJ
6912	4909	4	to	to	TO
6912	4909	5	select	select	VB
6912	4909	6	these	these	DT
6912	4909	7	wisely	wisely	RB
6912	4909	8	in	in	IN
6912	4909	9	order	order	NN
6912	4909	10	to	to	TO
6912	4909	11	economize	economize	VB
6912	4909	12	.	.	.
6912	4910	1	A	a	DT
6912	4910	2	wise	wise	JJ
6912	4910	3	and	and	CC
6912	4910	4	economical	economical	JJ
6912	4910	5	use	use	NN
6912	4910	6	of	of	IN
6912	4910	7	fats	fat	NNS
6912	4910	8	is	be	VBZ
6912	4910	9	discussed	discuss	VBN
6912	4910	10	previously	previously	RB
6912	4910	11	.	.	.
6912	4911	1	PLANNING	planning	NN
6912	4911	2	BEFORE	before	IN
6912	4911	3	BUYING.--It	BUYING.--It	NNP
6912	4911	4	is	be	VBZ
6912	4911	5	not	not	RB
6912	4911	6	only	only	RB
6912	4911	7	an	an	DT
6912	4911	8	obligation	obligation	NN
6912	4911	9	but	but	CC
6912	4911	10	a	a	DT
6912	4911	11	necessity	necessity	NN
6912	4911	12	to	to	TO
6912	4911	13	waste	waste	VB
6912	4911	14	no	no	DT
6912	4911	15	food	food	NN
6912	4911	16	.	.	.
6912	4912	1	The	the	DT
6912	4912	2	bit	bit	NN
6912	4912	3	of	of	IN
6912	4912	4	cereal	cereal	NN
6912	4912	5	left	leave	VBN
6912	4912	6	from	from	IN
6912	4912	7	breakfast	breakfast	NN
6912	4912	8	,	,	,
6912	4912	9	the	the	DT
6912	4912	10	crust	crust	NN
6912	4912	11	of	of	IN
6912	4912	12	bread	bread	NN
6912	4912	13	,	,	,
6912	4912	14	and	and	CC
6912	4912	15	the	the	DT
6912	4912	16	scrap	scrap	NN
6912	4912	17	of	of	IN
6912	4912	18	meat	meat	NN
6912	4912	19	represent	represent	NN
6912	4912	20	money	money	NN
6912	4912	21	.	.	.
6912	4913	1	They	-PRON-	PRP
6912	4913	2	must	must	MD
6912	4913	3	be	be	VB
6912	4913	4	utilized	utilize	VBN
6912	4913	5	.	.	.
6912	4914	1	The	the	DT
6912	4914	2	thrifty	thrifty	JJ
6912	4914	3	housekeeper	housekeeper	NN
6912	4914	4	sees	see	VBZ
6912	4914	5	to	to	IN
6912	4914	6	it	-PRON-	PRP
6912	4914	7	that	that	DT
6912	4914	8	left	leave	VBD
6912	4914	9	-	-	HYPH
6912	4914	10	over	over	RP
6912	4914	11	food	food	NN
6912	4914	12	is	be	VBZ
6912	4914	13	properly	properly	RB
6912	4914	14	cared	care	VBN
6912	4914	15	for	for	IN
6912	4914	16	so	so	IN
6912	4914	17	that	that	IN
6912	4914	18	it	-PRON-	PRP
6912	4914	19	need	nee	MD
6912	4914	20	not	not	RB
6912	4914	21	be	be	VB
6912	4914	22	wasted	waste	VBN
6912	4914	23	because	because	RB
6912	4914	24	of	of	IN
6912	4914	25	spoilage	spoilage	NN
6912	4914	26	.	.	.
6912	4915	1	She	-PRON-	PRP
6912	4915	2	covers	cover	VBZ
6912	4915	3	food	food	NN
6912	4915	4	and	and	CC
6912	4915	5	stores	store	VBZ
6912	4915	6	it	-PRON-	PRP
6912	4915	7	in	in	IN
6912	4915	8	a	a	DT
6912	4915	9	cool	cool	JJ
6912	4915	10	place	place	NN
6912	4915	11	.	.	.
6912	4916	1	She	-PRON-	PRP
6912	4916	2	uses	use	VBZ
6912	4916	3	it	-PRON-	PRP
6912	4916	4	before	before	IN
6912	4916	5	it	-PRON-	PRP
6912	4916	6	begins	begin	VBZ
6912	4916	7	to	to	TO
6912	4916	8	spoil	spoil	VB
6912	4916	9	.	.	.
6912	4917	1	In	in	IN
6912	4917	2	order	order	NN
6912	4917	3	to	to	TO
6912	4917	4	buy	buy	VB
6912	4917	5	wisely	wisely	RB
6912	4917	6	it	-PRON-	PRP
6912	4917	7	is	be	VBZ
6912	4917	8	necessary	necessary	JJ
6912	4917	9	to	to	TO
6912	4917	10	take	take	VB
6912	4917	11	account	account	NN
6912	4917	12	of	of	IN
6912	4917	13	the	the	DT
6912	4917	14	foods	food	NNS
6912	4917	15	already	already	RB
6912	4917	16	in	in	IN
6912	4917	17	the	the	DT
6912	4917	18	house	house	NN
6912	4917	19	or	or	CC
6912	4917	20	in	in	IN
6912	4917	21	the	the	DT
6912	4917	22	garden	garden	NN
6912	4917	23	.	.	.
6912	4918	1	It	-PRON-	PRP
6912	4918	2	is	be	VBZ
6912	4918	3	necessary	necessary	JJ
6912	4918	4	to	to	TO
6912	4918	5	decide	decide	VB
6912	4918	6	before	before	IN
6912	4918	7	going	go	VBG
6912	4918	8	to	to	IN
6912	4918	9	market	market	NN
6912	4918	10	just	just	RB
6912	4918	11	what	what	WP
6912	4918	12	is	be	VBZ
6912	4918	13	needed	need	VBN
6912	4918	14	to	to	TO
6912	4918	15	supplement	supplement	VB
6912	4918	16	the	the	DT
6912	4918	17	materials	material	NNS
6912	4918	18	already	already	RB
6912	4918	19	on	on	IN
6912	4918	20	hand	hand	NN
6912	4918	21	.	.	.
6912	4919	1	LESSON	LESSON	NNP
6912	4919	2	XC	XC	NNP
6912	4919	3	COOKING	COOKING	NNP
6912	4919	4	AND	and	CC
6912	4919	5	SERVING	serve	VBG
6912	4919	6	A	a	DT
6912	4919	7	LUNCHEON	luncheon	JJ
6912	4919	8	OR	or	CC
6912	4919	9	SUPPER	SUPPER	VBG
6912	4919	10	Cook	Cook	NNP
6912	4919	11	and	and	CC
6912	4919	12	serve	serve	VB
6912	4919	13	a	a	DT
6912	4919	14	luncheon	luncheon	NN
6912	4919	15	or	or	CC
6912	4919	16	supper	supper	NN
6912	4919	17	.	.	.
6912	4920	1	The	the	DT
6912	4920	2	following	following	JJ
6912	4920	3	menu	menu	NN
6912	4920	4	is	be	VBZ
6912	4920	5	suggested	suggest	VBN
6912	4920	6	:	:	:
6912	4920	7	Salmon	Salmon	NNP
6912	4920	8	Timbale	Timbale	NNP
6912	4920	9	with	with	IN
6912	4920	10	White	White	NNP
6912	4920	11	Sauce	Sauce	NNP
6912	4920	12	Stuffed	Stuffed	NNP
6912	4920	13	Baked	Baked	NNP
6912	4920	14	Potatoes	Potatoes	NNPS
6912	4920	15	Stewed	stew	VBD
6912	4920	16	or	or	CC
6912	4920	17	Scalloped	Scalloped	NNP
6912	4920	18	Tomatoes	Tomatoes	NNP
6912	4920	19	Bread	Bread	NNP
6912	4920	20	and	and	CC
6912	4920	21	Butter	Butter	NNP
6912	4920	22	Prune	Prune	NNP
6912	4920	23	Pudding	pudde	VBG
6912	4920	24	with	with	IN
6912	4920	25	Top	top	JJ
6912	4920	26	Milk	milk	NN
6912	4920	27	Analyze	Analyze	NNP
6912	4920	28	this	this	DT
6912	4920	29	menu	menu	NN
6912	4920	30	.	.	.
6912	4921	1	Is	be	VBZ
6912	4921	2	food	food	NN
6912	4921	3	from	from	IN
6912	4921	4	each	each	DT
6912	4921	5	of	of	IN
6912	4921	6	the	the	DT
6912	4921	7	groups	group	NNS
6912	4921	8	given	give	VBN
6912	4921	9	in	in	IN
6912	4921	10	lesson	lesson	NN
6912	4921	11	LXXXIX	LXXXIX	NNP
6912	4921	12	contained	contain	VBN
6912	4921	13	in	in	IN
6912	4921	14	it	-PRON-	PRP
6912	4921	15	?	?	.
6912	4922	1	Follow	follow	VB
6912	4922	2	the	the	DT
6912	4922	3	English	English	NNP
6912	4922	4	or	or	CC
6912	4922	5	family	family	NN
6912	4922	6	style	style	NN
6912	4922	7	of	of	IN
6912	4922	8	serving	serve	VBG
6912	4922	9	.	.	.
6912	4923	1	Serve	serve	VB
6912	4923	2	the	the	DT
6912	4923	3	luncheon	luncheon	NN
6912	4923	4	or	or	CC
6912	4923	5	supper	supper	NN
6912	4923	6	without	without	IN
6912	4923	7	a	a	DT
6912	4923	8	maid	maid	NN
6912	4923	9	.	.	.
6912	4924	1	Calculate	calculate	VB
6912	4924	2	the	the	DT
6912	4924	3	cost	cost	NN
6912	4924	4	of	of	IN
6912	4924	5	the	the	DT
6912	4924	6	meal	meal	NN
6912	4924	7	per	per	IN
6912	4924	8	person	person	NN
6912	4924	9	.	.	.
6912	4925	1	LESSON	LESSON	NNP
6912	4925	2	XCI	XCI	NNP
6912	4925	3	REVIEW	REVIEW	NNP
6912	4925	4	:	:	:
6912	4925	5	MEAL	MEAL	NNP
6912	4925	6	COOKING	COOKING	NNP
6912	4925	7	MENU	MENU	NNP
6912	4925	8	Cream	Cream	NNP
6912	4925	9	of	of	IN
6912	4925	10	Tomato	Tomato	NNP
6912	4925	11	Soup	Soup	NNP
6912	4925	12	Cheese	Cheese	NNP
6912	4925	13	Pudding	Pudding	NNP
6912	4925	14	Spiced	Spiced	NNP
6912	4925	15	Baked	Baked	NNP
6912	4925	16	Apples	Apples	NNPS
6912	4925	17	See	see	VBP
6912	4925	18	Lesson	Lesson	NNP
6912	4925	19	XIV	XIV	NNP
6912	4925	20	for	for	IN
6912	4925	21	suggestions	suggestion	NNS
6912	4925	22	regarding	regard	VBG
6912	4925	23	the	the	DT
6912	4925	24	preparation	preparation	NN
6912	4925	25	of	of	IN
6912	4925	26	the	the	DT
6912	4925	27	lesson	lesson	NN
6912	4925	28	.	.	.
6912	4926	1	LESSON	LESSON	NNP
6912	4926	2	XCII	XCII	NNP
6912	4926	3	HOME	home	NN
6912	4926	4	PROJECTS	project	NNS
6912	4926	5	[	[	-LRB-
6912	4926	6	Footnote	Footnote	NNP
6912	4926	7	65	65	CD
6912	4926	8	:	:	:
6912	4926	9	See	see	VB
6912	4926	10	Lesson	Lesson	NNP
6912	4926	11	IX	IX	NNP
6912	4926	12	]	]	-RRB-
6912	4926	13	SUGGESTIONS	SUGGESTIONS	NNP
6912	4926	14	FOR	for	IN
6912	4926	15	HOME	HOME	NNP
6912	4926	16	WORK.--If	WORK.--If	NNP
6912	4926	17	possible	possible	JJ
6912	4926	18	secure	secure	JJ
6912	4926	19	lists	list	NNS
6912	4926	20	of	of	IN
6912	4926	21	foods	food	NNS
6912	4926	22	purchased	purchase	VBN
6912	4926	23	for	for	IN
6912	4926	24	use	use	NN
6912	4926	25	at	at	IN
6912	4926	26	your	-PRON-	PRP$
6912	4926	27	home	home	NN
6912	4926	28	during	during	IN
6912	4926	29	a	a	DT
6912	4926	30	week	week	NN
6912	4926	31	or	or	CC
6912	4926	32	a	a	DT
6912	4926	33	month	month	NN
6912	4926	34	.	.	.
6912	4927	1	List	list	VB
6912	4927	2	each	each	DT
6912	4927	3	article	article	NN
6912	4927	4	and	and	CC
6912	4927	5	price	price	NN
6912	4927	6	in	in	IN
6912	4927	7	one	one	CD
6912	4927	8	of	of	IN
6912	4927	9	the	the	DT
6912	4927	10	five	five	CD
6912	4927	11	groups	group	NNS
6912	4927	12	,	,	,
6912	4927	13	viz	viz	NNP
6912	4927	14	.	.	NNP
6912	4927	15	,	,	,
6912	4927	16	=	=	NFP
6912	4927	17	=	=	NFP
6912	4927	18	=	=	SYM
6912	4927	19	=	=	SYM
6912	4927	20	=	=	SYM
6912	4927	21	=	=	SYM
6912	4927	22	=	=	SYM
6912	4927	23	=	=	SYM
6912	4927	24	=	=	SYM
6912	4927	25	=	=	SYM
6912	4927	26	=	=	SYM
6912	4927	27	=	=	SYM
6912	4927	28	=	=	SYM
6912	4927	29	=	=	SYM
6912	4927	30	=	=	SYM
6912	4927	31	=	=	SYM
6912	4927	32	=	=	SYM
6912	4927	33	=	=	SYM
6912	4927	34	=	=	SYM
6912	4927	35	=	=	SYM
6912	4927	36	=	=	SYM
6912	4927	37	=	=	SYM
6912	4927	38	=	=	SYM
6912	4927	39	=	=	SYM
6912	4927	40	=	=	SYM
6912	4927	41	=	=	SYM
6912	4927	42	=	=	SYM
6912	4927	43	=	=	SYM
6912	4927	44	=	=	SYM
6912	4927	45	=	=	SYM
6912	4927	46	=	=	SYM
6912	4927	47	=	=	SYM
6912	4927	48	=	=	SYM
6912	4927	49	=	=	SYM
6912	4927	50	=	=	SYM
6912	4927	51	=	=	SYM
6912	4927	52	=	=	SYM
6912	4927	53	=	=	SYM
6912	4927	54	=	=	SYM
6912	4927	55	=	=	SYM
6912	4927	56	=	=	SYM
6912	4927	57	=	=	SYM
6912	4927	58	=	=	SYM
6912	4927	59	=	=	SYM
6912	4927	60	=	=	SYM
6912	4927	61	=	=	SYM
6912	4927	62	=	=	SYM
6912	4927	63	=	=	SYM
6912	4927	64	=	=	SYM
6912	4927	65	=	=	SYM
6912	4927	66	=	=	SYM
6912	4927	67	=	=	SYM
6912	4927	68	=	=	SYM
6912	4927	69	=	=	SYM
6912	4927	70	=	=	SYM
6912	4927	71	=	=	SYM
6912	4927	72	=	=	SYM
6912	4927	73	=	=	SYM
6912	4927	74	=	=	SYM
6912	4927	75	=	=	SYM
6912	4927	76	=	=	SYM
6912	4927	77	=	=	SYM
6912	4927	78	=	=	SYM
6912	4927	79	=	=	SYM
6912	4927	80	=	=	SYM
6912	4927	81	=	=	SYM
6912	4927	82	=	=	SYM
6912	4927	83	=	=	SYM
6912	4927	84	=	=	SYM
6912	4927	85	|	|	NNP
6912	4927	86	Vegetables	Vegetables	NNP
6912	4927	87	|	|	NNP
6912	4927	88	Milk	Milk	NNP
6912	4927	89	and	and	CC
6912	4927	90	|	|	NNP
6912	4927	91	Meat	Meat	NNP
6912	4927	92	,	,	,
6912	4927	93	Fish	Fish	NNP
6912	4927	94	,	,	,
6912	4927	95	|	|	NNP
6912	4927	96	Bread	Bread	NNP
6912	4927	97	and	and	CC
6912	4927	98	|	|	NNP
6912	4927	99	Sugar	Sugar	NNP
6912	4927	100	,	,	,
6912	4927	101	Fat	Fat	NNP
6912	4927	102	and	and	CC
6912	4927	103	|	|	NNP
6912	4927	104	|	|	NNS
6912	4927	105	and	and	CC
6912	4927	106	Fruits	Fruits	NNP
6912	4927	107	|	|	NNP
6912	4927	108	Cheese	Cheese	NNP
6912	4927	109	|	|	NNP
6912	4927	110	Eggs	egg	NNS
6912	4927	111	,	,	,
6912	4927	112	Etc	Etc	NNP
6912	4927	113	|	|	NNP
6912	4927	114	Cereals	Cereals	NNP
6912	4927	115	|	|	NNP
6912	4927	116	Other	Other	NNP
6912	4927	117	Groceries	Groceries	NNPS
6912	4927	118	|	|	NNP
6912	4927	119	_	_	NNP
6912	4927	120	_	_	NNP
6912	4927	121	_	_	NNP
6912	4927	122	_	_	NNP
6912	4927	123	_	_	NNP
6912	4927	124	_	_	NNP
6912	4927	125	_	_	NNP
6912	4927	126	_	_	NNP
6912	4927	127	_	_	NNP
6912	4927	128	_	_	NNP
6912	4927	129	_	_	NNP
6912	4927	130	_	_	NNP
6912	4927	131	_	_	NNP
6912	4927	132	_	_	NNP
6912	4927	133	_	_	NNP
6912	4927	134	_	_	NNP
6912	4927	135	_	_	NNP
6912	4927	136	_	_	NNP
6912	4927	137	_	_	NNP
6912	4927	138	_	_	NNP
6912	4927	139	_	_	NNP
6912	4927	140	_	_	NNP
6912	4927	141	_	_	NNP
6912	4927	142	_	_	NNP
6912	4927	143	_	_	NNP
6912	4927	144	_	_	NNP
6912	4927	145	_	_	NNP
6912	4927	146	_	_	NNP
6912	4927	147	_	_	NNP
6912	4927	148	_	_	NNP
6912	4927	149	_	_	NNP
6912	4927	150	_	_	NNP
6912	4927	151	_	_	NNP
6912	4927	152	_	_	NNP
6912	4927	153	_	_	NNP
6912	4927	154	_	_	NNP
6912	4927	155	_	_	NNP
6912	4927	156	_	_	NNP
6912	4927	157	_	_	NNP
6912	4927	158	_	_	NNP
6912	4927	159	_	_	NNP
6912	4927	160	_	_	NNP
6912	4927	161	_	_	NNP
6912	4927	162	_	_	NNP
6912	4927	163	_	_	NNP
6912	4927	164	_	_	NNP
6912	4927	165	_	_	NNP
6912	4927	166	_	_	NNP
6912	4927	167	_	_	NNP
6912	4927	168	_	_	NNP
6912	4927	169	_	_	NNP
6912	4927	170	_	_	NNP
6912	4927	171	_	_	NNP
6912	4927	172	_	_	NNP
6912	4927	173	_	_	NNP
6912	4927	174	_	_	NNP
6912	4927	175	_	_	NNP
6912	4927	176	_	_	NNP
6912	4927	177	_	_	NNP
6912	4927	178	_	_	NNP
6912	4927	179	_	_	NNP
6912	4927	180	_	_	NNP
6912	4927	181	_	_	NNP
6912	4927	182	_	_	NNP
6912	4927	183	_	_	NNP
6912	4927	184	_	_	NNP
6912	4927	185	_	_	NNP
6912	4927	186	_	_	NNP
6912	4927	187	_	_	NNP
6912	4927	188	|	|	NNP
6912	4927	189	|	|	NNP
6912	4927	190	|	|	CD
6912	4927	191	|	|	CD
6912	4927	192	|	|	CD
6912	4927	193	|	|	CD
6912	4927	194	|	|	CD
6912	4927	195	|	|	CD
6912	4927	196	|	|	CD
6912	4927	197	|	|	CD
6912	4927	198	|	|	CD
6912	4927	199	|	|	CD
6912	4927	200	|	|	CD
6912	4927	201	|	|	CD
6912	4927	202	|	|	CD
6912	4927	203	|	|	CD
6912	4927	204	|	|	CD
6912	4927	205	|	|	CD
6912	4927	206	|	|	CD
6912	4927	207	|	|	CD
6912	4927	208	|	|	CD
6912	4927	209	|	|	CD
6912	4927	210	|	|	CD
6912	4927	211	|	|	CD
6912	4927	212	|	|	CD
6912	4927	213	|	|	CD
6912	4927	214	|	|	CD
6912	4927	215	|	|	CD
6912	4927	216	|	|	CD
6912	4927	217	|	|	CD
6912	4927	218	|	|	CD
6912	4927	219	|	|	CD
6912	4927	220	|	|	CD
6912	4927	221	|	|	CD
6912	4927	222	|	|	CD
6912	4927	223	|	|	CD
6912	4927	224	|	|	CD
6912	4927	225	|	|	CD
6912	4927	226	|	|	CD
6912	4927	227	|	|	CD
6912	4927	228	|	|	CD
6912	4927	229	|	|	CD
6912	4927	230	|	|	CD
6912	4927	231	|	|	CD
6912	4927	232	|	|	CD
6912	4927	233	|	|	CD
6912	4927	234	|	|	CD
6912	4927	235	|	|	CD
6912	4927	236	|	|	CD
6912	4927	237	|	|	CD
6912	4927	238	|	|	CD
6912	4927	239	|	|	CD
6912	4927	240	|	|	CD
6912	4927	241	|	|	CD
6912	4927	242	|	|	CD
6912	4927	243	|	|	CD
6912	4927	244	|	|	CD
6912	4927	245	|	|	CD
6912	4927	246	|	|	CD
6912	4927	247	|	|	CD
6912	4927	248	|	|	CD
6912	4927	249	|	|	CD
6912	4927	250	|	|	CD
6912	4927	251	|	|	CD
6912	4927	252	|	|	CD
6912	4927	253	|	|	CD
6912	4927	254	|	|	CD
6912	4927	255	|	|	CD
6912	4927	256	|	|	CD
6912	4927	257	|	|	CD
6912	4927	258	|	|	CD
6912	4927	259	|	|	CD
6912	4927	260	|	|	CD
6912	4927	261	|	|	CD
6912	4927	262	|	|	CD
6912	4927	263	|	|	CD
6912	4927	264	|	|	CD
6912	4927	265	|	|	NNS
6912	4927	266	=	=	SYM
6912	4927	267	=	=	SYM
6912	4927	268	=	=	SYM
6912	4927	269	=	=	SYM
6912	4927	270	=	=	SYM
6912	4927	271	=	=	SYM
6912	4927	272	=	=	SYM
6912	4927	273	=	=	SYM
6912	4927	274	=	=	SYM
6912	4927	275	=	=	SYM
6912	4927	276	=	=	SYM
6912	4927	277	=	=	SYM
6912	4927	278	=	=	SYM
6912	4927	279	=	=	SYM
6912	4927	280	=	=	SYM
6912	4927	281	=	=	SYM
6912	4927	282	=	=	SYM
6912	4927	283	=	=	SYM
6912	4927	284	=	=	SYM
6912	4927	285	=	=	SYM
6912	4927	286	=	=	SYM
6912	4927	287	=	=	SYM
6912	4927	288	=	=	SYM
6912	4927	289	=	=	SYM
6912	4927	290	=	=	SYM
6912	4927	291	=	=	SYM
6912	4927	292	=	=	SYM
6912	4927	293	=	=	SYM
6912	4927	294	=	=	SYM
6912	4927	295	=	=	SYM
6912	4927	296	=	=	SYM
6912	4927	297	=	=	SYM
6912	4927	298	=	=	SYM
6912	4927	299	=	=	SYM
6912	4927	300	=	=	SYM
6912	4927	301	=	=	SYM
6912	4927	302	=	=	SYM
6912	4927	303	=	=	SYM
6912	4927	304	=	=	SYM
6912	4927	305	=	=	SYM
6912	4927	306	=	=	SYM
6912	4927	307	=	=	SYM
6912	4927	308	=	=	SYM
6912	4927	309	=	=	SYM
6912	4927	310	=	=	SYM
6912	4927	311	=	=	SYM
6912	4927	312	=	=	SYM
6912	4927	313	=	=	SYM
6912	4927	314	=	=	SYM
6912	4927	315	=	=	SYM
6912	4927	316	=	=	SYM
6912	4927	317	=	=	SYM
6912	4927	318	=	=	SYM
6912	4927	319	=	=	SYM
6912	4927	320	=	=	SYM
6912	4927	321	=	=	SYM
6912	4927	322	=	=	SYM
6912	4927	323	=	=	SYM
6912	4927	324	=	=	SYM
6912	4927	325	=	=	SYM
6912	4927	326	=	=	SYM
6912	4927	327	=	=	SYM
6912	4927	328	=	=	SYM
6912	4927	329	=	=	SYM
6912	4927	330	=	=	SYM
6912	4927	331	=	=	SYM
6912	4927	332	=	=	SYM
6912	4927	333	=	=	NFP
6912	4927	334	=	=	NFP
6912	4927	335	Add	add	VB
6912	4927	336	up	up	RP
6912	4927	337	the	the	DT
6912	4927	338	cost	cost	NN
6912	4927	339	in	in	IN
6912	4927	340	each	each	DT
6912	4927	341	column	column	NN
6912	4927	342	.	.	.
6912	4928	1	Compare	compare	VB
6912	4928	2	the	the	DT
6912	4928	3	sums	sum	NNS
6912	4928	4	.	.	.
6912	4929	1	SUGGESTED	suggest	VBN
6912	4929	2	AIMS	aim	NNS
6912	4929	3	:	:	:
6912	4929	4	(	(	-LRB-
6912	4929	5	1	1	LS
6912	4929	6	)	)	-RRB-
6912	4929	7	To	to	TO
6912	4929	8	determine	determine	VB
6912	4929	9	if	if	IN
6912	4929	10	the	the	DT
6912	4929	11	money	money	NN
6912	4929	12	for	for	IN
6912	4929	13	the	the	DT
6912	4929	14	various	various	JJ
6912	4929	15	groups	group	NNS
6912	4929	16	of	of	IN
6912	4929	17	food	food	NN
6912	4929	18	has	have	VBZ
6912	4929	19	been	be	VBN
6912	4929	20	spent	spend	VBN
6912	4929	21	according	accord	VBG
6912	4929	22	to	to	IN
6912	4929	23	the	the	DT
6912	4929	24	plan	plan	NN
6912	4929	25	suggested	suggest	VBN
6912	4929	26	in	in	IN
6912	4929	27	lesson	lesson	NN
6912	4929	28	LXXXIX	LXXXIX	NNP
6912	4929	29	.	.	.
6912	4930	1	(	(	-LRB-
6912	4930	2	2	2	LS
6912	4930	3	)	)	-RRB-
6912	4930	4	If	if	IN
6912	4930	5	not	not	RB
6912	4930	6	,	,	,
6912	4930	7	to	to	TO
6912	4930	8	use	use	VB
6912	4930	9	the	the	DT
6912	4930	10	food	food	NN
6912	4930	11	lists	list	NNS
6912	4930	12	actually	actually	RB
6912	4930	13	purchased	purchase	VBN
6912	4930	14	as	as	IN
6912	4930	15	a	a	DT
6912	4930	16	foundation	foundation	NN
6912	4930	17	and	and	CC
6912	4930	18	change	change	VB
6912	4930	19	them	-PRON-	PRP
6912	4930	20	so	so	IN
6912	4930	21	as	as	IN
6912	4930	22	to	to	TO
6912	4930	23	embody	embody	VB
6912	4930	24	the	the	DT
6912	4930	25	division	division	NN
6912	4930	26	of	of	IN
6912	4930	27	the	the	DT
6912	4930	28	dollar	dollar	NN
6912	4930	29	suggested	suggest	VBD
6912	4930	30	in	in	IN
6912	4930	31	lesson	lesson	NN
6912	4930	32	LXXXIX	LXXXIX	NNP
6912	4930	33	.	.	.
6912	4931	1	DIVISION	DIVISION	NNP
6912	4931	2	NINE	nine	CD
6912	4931	3	FOOD	food	NN
6912	4931	4	COMBINATIONS	combination	NNS
6912	4931	5	LESSON	lesson	NN
6912	4931	6	XCIII	xciii	NN
6912	4931	7	VEGETABLES	vegetable	NNS
6912	4931	8	WITH	with	IN
6912	4931	9	SALAD	SALAD	NNP
6912	4931	10	DRESSING	dressing	NN
6912	4931	11	(	(	-LRB-
6912	4931	12	A	a	DT
6912	4931	13	)	)	-RRB-
6912	4931	14	FOOD	food	NN
6912	4931	15	COMBINATIONS.--From	combinations.--from	NN
6912	4931	16	a	a	DT
6912	4931	17	dietetic	dietetic	JJ
6912	4931	18	standpoint	standpoint	NN
6912	4931	19	,	,	,
6912	4931	20	it	-PRON-	PRP
6912	4931	21	is	be	VBZ
6912	4931	22	well	well	JJ
6912	4931	23	to	to	TO
6912	4931	24	combine	combine	VB
6912	4931	25	foods	food	NNS
6912	4931	26	of	of	IN
6912	4931	27	different	different	JJ
6912	4931	28	compositions	composition	NNS
6912	4931	29	.	.	.
6912	4932	1	If	if	IN
6912	4932	2	a	a	DT
6912	4932	3	food	food	NN
6912	4932	4	is	be	VBZ
6912	4932	5	lacking	lack	VBG
6912	4932	6	in	in	IN
6912	4932	7	one	one	CD
6912	4932	8	or	or	CC
6912	4932	9	more	more	JJR
6912	4932	10	of	of	IN
6912	4932	11	the	the	DT
6912	4932	12	foodstuffs	foodstuff	NNS
6912	4932	13	,	,	,
6912	4932	14	it	-PRON-	PRP
6912	4932	15	should	should	MD
6912	4932	16	be	be	VB
6912	4932	17	combined	combine	VBN
6912	4932	18	with	with	IN
6912	4932	19	a	a	DT
6912	4932	20	food	food	NN
6912	4932	21	that	that	WDT
6912	4932	22	supplies	supply	VBZ
6912	4932	23	the	the	DT
6912	4932	24	missing	miss	VBG
6912	4932	25	nutrient	nutrient	NN
6912	4932	26	.	.	.
6912	4933	1	Bread	bread	NN
6912	4933	2	contains	contain	VBZ
6912	4933	3	little	little	JJ
6912	4933	4	fat	fat	JJ
6912	4933	5	,	,	,
6912	4933	6	and	and	CC
6912	4933	7	butter	butter	NN
6912	4933	8	contains	contain	VBZ
6912	4933	9	no	no	DT
6912	4933	10	carbohydrates	carbohydrate	NNS
6912	4933	11	;	;	:
6912	4933	12	hence	hence	RB
6912	4933	13	these	these	DT
6912	4933	14	two	two	CD
6912	4933	15	foods	food	NNS
6912	4933	16	make	make	VBP
6912	4933	17	a	a	DT
6912	4933	18	desirable	desirable	JJ
6912	4933	19	combination	combination	NN
6912	4933	20	.	.	.
6912	4934	1	Vegetable	vegetable	NN
6912	4934	2	oils	oil	NNS
6912	4934	3	,	,	,
6912	4934	4	butter	butter	NN
6912	4934	5	,	,	,
6912	4934	6	and	and	CC
6912	4934	7	other	other	JJ
6912	4934	8	fats	fat	NNS
6912	4934	9	make	make	VBP
6912	4934	10	desirable	desirable	JJ
6912	4934	11	additions	addition	NNS
6912	4934	12	to	to	IN
6912	4934	13	vegetables	vegetable	NNS
6912	4934	14	.	.	.
6912	4935	1	Macaroni	Macaroni	NNP
6912	4935	2	contains	contain	VBZ
6912	4935	3	little	little	JJ
6912	4935	4	fat	fat	JJ
6912	4935	5	,	,	,
6912	4935	6	while	while	IN
6912	4935	7	cheese	cheese	NN
6912	4935	8	is	be	VBZ
6912	4935	9	rich	rich	JJ
6912	4935	10	in	in	IN
6912	4935	11	this	this	DT
6912	4935	12	foodstuff	foodstuff	NN
6912	4935	13	.	.	.
6912	4936	1	Moreover	moreover	RB
6912	4936	2	,	,	,
6912	4936	3	macaroni	macaroni	NNP
6912	4936	4	contains	contain	VBZ
6912	4936	5	a	a	DT
6912	4936	6	small	small	JJ
6912	4936	7	quantity	quantity	NN
6912	4936	8	of	of	IN
6912	4936	9	incomplete	incomplete	JJ
6912	4936	10	protein	protein	NN
6912	4936	11	,	,	,
6912	4936	12	while	while	IN
6912	4936	13	cheese	cheese	NN
6912	4936	14	is	be	VBZ
6912	4936	15	rich	rich	JJ
6912	4936	16	in	in	IN
6912	4936	17	complete	complete	JJ
6912	4936	18	protein	protein	NN
6912	4936	19	.	.	.
6912	4937	1	Hence	hence	RB
6912	4937	2	macaroni	macaroni	JJ
6912	4937	3	and	and	CC
6912	4937	4	cheese	cheese	NN
6912	4937	5	make	make	VBP
6912	4937	6	a	a	DT
6912	4937	7	good	good	JJ
6912	4937	8	combination	combination	NN
6912	4937	9	.	.	.
6912	4938	1	In	in	IN
6912	4938	2	selecting	select	VBG
6912	4938	3	foods	food	NNS
6912	4938	4	to	to	TO
6912	4938	5	be	be	VB
6912	4938	6	used	use	VBN
6912	4938	7	together	together	RB
6912	4938	8	,	,	,
6912	4938	9	careful	careful	JJ
6912	4938	10	attention	attention	NN
6912	4938	11	should	should	MD
6912	4938	12	be	be	VB
6912	4938	13	given	give	VBN
6912	4938	14	to	to	IN
6912	4938	15	their	-PRON-	PRP$
6912	4938	16	composition	composition	NN
6912	4938	17	.	.	.
6912	4939	1	EMULSION	EMULSION	NNP
6912	4939	2	OF	of	IN
6912	4939	3	OIL	OIL	NNP
6912	4939	4	;	;	:
6912	4939	5	SALAD	SALAD	NNP
6912	4939	6	DRESSING.--As	DRESSING.--As	NNP
6912	4939	7	has	have	VBZ
6912	4939	8	been	be	VBN
6912	4939	9	stated	state	VBN
6912	4939	10	(	(	-LRB-
6912	4939	11	see	see	VB
6912	4939	12	_	_	NNP
6912	4939	13	Breaking	Breaking	NNP
6912	4939	14	Up	up	RP
6912	4939	15	of	of	IN
6912	4939	16	Fats	Fats	NNP
6912	4939	17	_	_	NNP
6912	4939	18	)	)	-RRB-
6912	4939	19	,	,	,
6912	4939	20	to	to	TO
6912	4939	21	emulsify	emulsify	VB
6912	4939	22	fat	fat	NN
6912	4939	23	it	-PRON-	PRP
6912	4939	24	is	be	VBZ
6912	4939	25	necessary	necessary	JJ
6912	4939	26	to	to	TO
6912	4939	27	separate	separate	VB
6912	4939	28	it	-PRON-	PRP
6912	4939	29	into	into	IN
6912	4939	30	tiny	tiny	JJ
6912	4939	31	globules	globule	NNS
6912	4939	32	,	,	,
6912	4939	33	and	and	CC
6912	4939	34	to	to	TO
6912	4939	35	coat	coat	VB
6912	4939	36	each	each	DT
6912	4939	37	globule	globule	NN
6912	4939	38	with	with	IN
6912	4939	39	some	some	DT
6912	4939	40	materials	material	NNS
6912	4939	41	,	,	,
6912	4939	42	so	so	IN
6912	4939	43	that	that	IN
6912	4939	44	the	the	DT
6912	4939	45	droplets	droplet	NNS
6912	4939	46	will	will	MD
6912	4939	47	remain	remain	VB
6912	4939	48	separate	separate	JJ
6912	4939	49	.	.	.
6912	4940	1	Various	various	JJ
6912	4940	2	materials	material	NNS
6912	4940	3	serve	serve	VBP
6912	4940	4	to	to	TO
6912	4940	5	emulsify	emulsify	VB
6912	4940	6	fats	fat	NNS
6912	4940	7	.	.	.
6912	4941	1	During	during	IN
6912	4941	2	digestion	digestion	NN
6912	4941	3	,	,	,
6912	4941	4	fat	fat	NN
6912	4941	5	is	be	VBZ
6912	4941	6	emulsified	emulsify	VBN
6912	4941	7	by	by	IN
6912	4941	8	means	mean	NNS
6912	4941	9	of	of	IN
6912	4941	10	a	a	DT
6912	4941	11	_	_	NNP
6912	4941	12	soap	soap	NN
6912	4941	13	_	_	NNP
6912	4941	14	(	(	-LRB-
6912	4941	15	see	see	VB
6912	4941	16	Experiment	Experiment	NNP
6912	4941	17	36	36	CD
6912	4941	18	)	)	-RRB-
6912	4941	19	.	.	.
6912	4942	1	Egg	egg	NN
6912	4942	2	is	be	VBZ
6912	4942	3	another	another	DT
6912	4942	4	material	material	NN
6912	4942	5	which	which	WDT
6912	4942	6	emulsifies	emulsify	VBZ
6912	4942	7	fats	fat	NNS
6912	4942	8	.	.	.
6912	4943	1	This	this	DT
6912	4943	2	fact	fact	NN
6912	4943	3	is	be	VBZ
6912	4943	4	made	make	VBN
6912	4943	5	use	use	NN
6912	4943	6	of	of	IN
6912	4943	7	in	in	IN
6912	4943	8	making	make	VBG
6912	4943	9	Mayonnaise	Mayonnaise	NNP
6912	4943	10	Dressing	dress	VBG
6912	4943	11	from	from	IN
6912	4943	12	vegetable	vegetable	NN
6912	4943	13	oil	oil	NN
6912	4943	14	and	and	CC
6912	4943	15	eggs	egg	NNS
6912	4943	16	.	.	.
6912	4944	1	If	if	IN
6912	4944	2	one	one	CD
6912	4944	3	understands	understand	VBZ
6912	4944	4	that	that	IN
6912	4944	5	the	the	DT
6912	4944	6	oil	oil	NN
6912	4944	7	must	must	MD
6912	4944	8	be	be	VB
6912	4944	9	divided	divide	VBN
6912	4944	10	into	into	IN
6912	4944	11	globules	globule	NNS
6912	4944	12	,	,	,
6912	4944	13	and	and	CC
6912	4944	14	that	that	IN
6912	4944	15	each	each	DT
6912	4944	16	globule	globule	NN
6912	4944	17	must	must	MD
6912	4944	18	be	be	VB
6912	4944	19	coated	coat	VBN
6912	4944	20	with	with	IN
6912	4944	21	egg	egg	NN
6912	4944	22	,	,	,
6912	4944	23	the	the	DT
6912	4944	24	preparation	preparation	NN
6912	4944	25	of	of	IN
6912	4944	26	salad	salad	NN
6912	4944	27	dressing	dressing	NN
6912	4944	28	becomes	become	VBZ
6912	4944	29	interesting	interesting	JJ
6912	4944	30	and	and	CC
6912	4944	31	successful	successful	JJ
6912	4944	32	.	.	.
6912	4945	1	It	-PRON-	PRP
6912	4945	2	is	be	VBZ
6912	4945	3	evident	evident	JJ
6912	4945	4	that	that	IN
6912	4945	5	the	the	DT
6912	4945	6	fat	fat	NN
6912	4945	7	should	should	MD
6912	4945	8	be	be	VB
6912	4945	9	added	add	VBN
6912	4945	10	to	to	IN
6912	4945	11	the	the	DT
6912	4945	12	egg	egg	NN
6912	4945	13	slowly	slowly	RB
6912	4945	14	and	and	CC
6912	4945	15	should	should	MD
6912	4945	16	be	be	VB
6912	4945	17	beaten	beat	VBN
6912	4945	18	while	while	IN
6912	4945	19	being	be	VBG
6912	4945	20	added	add	VBN
6912	4945	21	.	.	.
6912	4946	1	If	if	IN
6912	4946	2	the	the	DT
6912	4946	3	oil	oil	NN
6912	4946	4	and	and	CC
6912	4946	5	other	other	JJ
6912	4946	6	ingredients	ingredient	NNS
6912	4946	7	are	be	VBP
6912	4946	8	cold	cold	JJ
6912	4946	9	,	,	,
6912	4946	10	a	a	DT
6912	4946	11	thicker	thick	JJR
6912	4946	12	dressing	dressing	NN
6912	4946	13	results	result	NNS
6912	4946	14	.	.	.
6912	4947	1	Quick	quick	JJ
6912	4947	2	mayonnaise	mayonnaise	NN
6912	4947	3	,	,	,
6912	4947	4	however	however	RB
6912	4947	5	,	,	,
6912	4947	6	is	be	VBZ
6912	4947	7	an	an	DT
6912	4947	8	exception	exception	NN
6912	4947	9	to	to	IN
6912	4947	10	this	this	DT
6912	4947	11	rule	rule	NN
6912	4947	12	.	.	.
6912	4948	1	[	[	-LRB-
6912	4948	2	Illustration	illustration	NN
6912	4948	3	:	:	:
6912	4948	4	FIGURE	FIGURE	NNP
6912	4948	5	62	62	CD
6912	4948	6	-	-	HYPH
6912	4948	7	-THE	-THE	-LRB-
6912	4948	8	COMPOSITION	composition	NN
6912	4948	9	OF	of	IN
6912	4948	10	ROOTS	root	NNS
6912	4948	11	AND	and	CC
6912	4948	12	SUCCULENT	SUCCULENT	NNP
6912	4948	13	VEGETABLES	vegetable	NNS
6912	4948	14	(	(	-LRB-
6912	4948	15	Revised	revise	VBN
6912	4948	16	edition	edition	NN
6912	4948	17	)	)	-RRB-
6912	4948	18	]	]	-RRB-
6912	4948	19	Since	since	IN
6912	4948	20	emulsion	emulsion	NN
6912	4948	21	of	of	IN
6912	4948	22	fat	fat	NN
6912	4948	23	is	be	VBZ
6912	4948	24	one	one	CD
6912	4948	25	of	of	IN
6912	4948	26	the	the	DT
6912	4948	27	processes	process	NNS
6912	4948	28	of	of	IN
6912	4948	29	digestion	digestion	NN
6912	4948	30	,	,	,
6912	4948	31	it	-PRON-	PRP
6912	4948	32	would	would	MD
6912	4948	33	seem	seem	VB
6912	4948	34	that	that	IN
6912	4948	35	fat	fat	NN
6912	4948	36	in	in	IN
6912	4948	37	emulsified	emulsify	VBN
6912	4948	38	form	form	NN
6912	4948	39	would	would	MD
6912	4948	40	be	be	VB
6912	4948	41	most	most	RBS
6912	4948	42	readily	readily	RB
6912	4948	43	digested	digested	JJ
6912	4948	44	.	.	.
6912	4949	1	This	this	DT
6912	4949	2	is	be	VBZ
6912	4949	3	true	true	JJ
6912	4949	4	of	of	IN
6912	4949	5	some	some	DT
6912	4949	6	emulsified	emulsified	JJ
6912	4949	7	fats,--the	fats,--the	NNP
6912	4949	8	fat	fat	NN
6912	4949	9	of	of	IN
6912	4949	10	milk	milk	NN
6912	4949	11	is	be	VBZ
6912	4949	12	one	one	CD
6912	4949	13	of	of	IN
6912	4949	14	the	the	DT
6912	4949	15	most	most	RBS
6912	4949	16	readily	readily	RB
6912	4949	17	digested	digested	JJ
6912	4949	18	.	.	.
6912	4950	1	But	but	CC
6912	4950	2	when	when	WRB
6912	4950	3	an	an	DT
6912	4950	4	emulsified	emulsify	VBN
6912	4950	5	fat	fat	NN
6912	4950	6	is	be	VBZ
6912	4950	7	mixed	mix	VBN
6912	4950	8	with	with	IN
6912	4950	9	protein	protein	NN
6912	4950	10	as	as	IN
6912	4950	11	in	in	IN
6912	4950	12	Mayonnaise	Mayonnaise	NNP
6912	4950	13	Dressing	Dressing	NNP
6912	4950	14	,	,	,
6912	4950	15	the	the	DT
6912	4950	16	digestion	digestion	NN
6912	4950	17	of	of	IN
6912	4950	18	the	the	DT
6912	4950	19	mixture	mixture	NN
6912	4950	20	is	be	VBZ
6912	4950	21	slower	slow	JJR
6912	4950	22	than	than	IN
6912	4950	23	if	if	IN
6912	4950	24	either	either	DT
6912	4950	25	of	of	IN
6912	4950	26	the	the	DT
6912	4950	27	foodstuffs	foodstuff	NNS
6912	4950	28	were	be	VBD
6912	4950	29	alone	alone	JJ
6912	4950	30	.	.	.
6912	4951	1	Hence	hence	RB
6912	4951	2	to	to	IN
6912	4951	3	some	some	DT
6912	4951	4	persons	person	NNS
6912	4951	5	,	,	,
6912	4951	6	Mayonnaise	Mayonnaise	NNP
6912	4951	7	Dressing	Dressing	NNP
6912	4951	8	proves	prove	VBZ
6912	4951	9	distressing	distress	VBG
6912	4951	10	.	.	.
6912	4952	1	MAYONNAISE	MAYONNAISE	NNP
6912	4952	2	DRESSING	dress	VBG
6912	4952	3	1	1	CD
6912	4952	4	egg	egg	NN
6912	4952	5	yolk	yolk	NNP
6912	4952	6	1	1	CD
6912	4952	7	tablespoonful	tablespoonful	JJ
6912	4952	8	vinegar	vinegar	NN
6912	4952	9	1	1	CD
6912	4952	10	tablespoonful	tablespoonful	JJ
6912	4952	11	lemon	lemon	NN
6912	4952	12	juice	juice	NN
6912	4952	13	1/4	1/4	CD
6912	4952	14	teaspoonful	teaspoonful	JJ
6912	4952	15	mustard	mustard	NN
6912	4952	16	3/4	3/4	CD
6912	4952	17	teaspoonful	teaspoonful	JJ
6912	4952	18	salt	salt	NN
6912	4952	19	1/2	1/2	CD
6912	4952	20	teaspoonful	teaspoonful	JJ
6912	4952	21	sugar	sugar	NN
6912	4952	22	Cayenne	Cayenne	NNP
6912	4952	23	1	1	CD
6912	4952	24	cupful	cupful	JJ
6912	4952	25	vegetable	vegetable	NN
6912	4952	26	oil	oil	NN
6912	4952	27	2	2	CD
6912	4952	28	tablespoonfuls	tablespoonful	NNS
6912	4952	29	boiling	boil	VBG
6912	4952	30	water	water	NN
6912	4952	31	Put	put	VB
6912	4952	32	the	the	DT
6912	4952	33	egg	egg	NN
6912	4952	34	yolk	yolk	NNP
6912	4952	35	into	into	IN
6912	4952	36	a	a	DT
6912	4952	37	mixing	mix	VBG
6912	4952	38	bowl	bowl	NN
6912	4952	39	,	,	,
6912	4952	40	add	add	VB
6912	4952	41	hot	hot	JJ
6912	4952	42	vinegar	vinegar	NN
6912	4952	43	,	,	,
6912	4952	44	and	and	CC
6912	4952	45	mix	mix	VB
6912	4952	46	thoroughly	thoroughly	RB
6912	4952	47	.	.	.
6912	4953	1	Then	then	RB
6912	4953	2	add	add	VB
6912	4953	3	the	the	DT
6912	4953	4	lemon	lemon	NN
6912	4953	5	juice	juice	NN
6912	4953	6	and	and	CC
6912	4953	7	dry	dry	JJ
6912	4953	8	ingredients	ingredient	NNS
6912	4953	9	.	.	.
6912	4954	1	Let	let	VB
6912	4954	2	the	the	DT
6912	4954	3	mixture	mixture	NN
6912	4954	4	stand	stand	VB
6912	4954	5	until	until	IN
6912	4954	6	cool	cool	JJ
6912	4954	7	.	.	.
6912	4955	1	Then	then	RB
6912	4955	2	beat	beat	VB
6912	4955	3	it	-PRON-	PRP
6912	4955	4	with	with	IN
6912	4955	5	a	a	DT
6912	4955	6	Dover	Dover	NNP
6912	4955	7	egg	egg	NN
6912	4955	8	beater	beater	NN
6912	4955	9	and	and	CC
6912	4955	10	while	while	IN
6912	4955	11	beating	beat	VBG
6912	4955	12	add	add	VBP
6912	4955	13	the	the	DT
6912	4955	14	oil	oil	NN
6912	4955	15	in	in	IN
6912	4955	16	small	small	JJ
6912	4955	17	quantities,--about	quantities,--about	NNP
6912	4955	18	1/2	1/2	CD
6912	4955	19	tablespoonful	tablespoonful	JJ
6912	4955	20	at	at	IN
6912	4955	21	a	a	DT
6912	4955	22	time	time	NN
6912	4955	23	.	.	.
6912	4956	1	Continue	continue	VB
6912	4956	2	beating	beat	VBG
6912	4956	3	and	and	CC
6912	4956	4	adding	add	VBG
6912	4956	5	the	the	DT
6912	4956	6	oil	oil	NN
6912	4956	7	.	.	.
6912	4957	1	When	when	WRB
6912	4957	2	the	the	DT
6912	4957	3	mixture	mixture	NN
6912	4957	4	begins	begin	VBZ
6912	4957	5	to	to	TO
6912	4957	6	thicken	thicken	VB
6912	4957	7	,	,	,
6912	4957	8	the	the	DT
6912	4957	9	oil	oil	NN
6912	4957	10	can	can	MD
6912	4957	11	be	be	VB
6912	4957	12	added	add	VBN
6912	4957	13	in	in	IN
6912	4957	14	greater	great	JJR
6912	4957	15	quantities	quantity	NNS
6912	4957	16	.	.	.
6912	4958	1	After	after	IN
6912	4958	2	all	all	PDT
6912	4958	3	the	the	DT
6912	4958	4	oil	oil	NN
6912	4958	5	is	be	VBZ
6912	4958	6	added	add	VBN
6912	4958	7	,	,	,
6912	4958	8	add	add	VB
6912	4958	9	the	the	DT
6912	4958	10	boiling	boiling	NN
6912	4958	11	water	water	NN
6912	4958	12	.	.	.
6912	4959	1	Beat	beat	VB
6912	4959	2	until	until	IN
6912	4959	3	the	the	DT
6912	4959	4	latter	latter	NN
6912	4959	5	is	be	VBZ
6912	4959	6	thoroughly	thoroughly	RB
6912	4959	7	blended	blend	VBN
6912	4959	8	.	.	.
6912	4960	1	It	-PRON-	PRP
6912	4960	2	has	have	VBZ
6912	4960	3	been	be	VBN
6912	4960	4	found	find	VBN
6912	4960	5	that	that	IN
6912	4960	6	the	the	DT
6912	4960	7	oil	oil	NN
6912	4960	8	may	may	MD
6912	4960	9	be	be	VB
6912	4960	10	added	add	VBN
6912	4960	11	more	more	RBR
6912	4960	12	rapidly	rapidly	RB
6912	4960	13	if	if	IN
6912	4960	14	the	the	DT
6912	4960	15	egg	egg	NN
6912	4960	16	is	be	VBZ
6912	4960	17	acidified	acidify	VBN
6912	4960	18	before	before	IN
6912	4960	19	mixing	mix	VBG
6912	4960	20	it	-PRON-	PRP
6912	4960	21	with	with	IN
6912	4960	22	the	the	DT
6912	4960	23	oil	oil	NN
6912	4960	24	.	.	.
6912	4961	1	[	[	-LRB-
6912	4961	2	Footnote	Footnote	NNP
6912	4961	3	66	66	CD
6912	4961	4	:	:	:
6912	4961	5	This	this	DT
6912	4961	6	is	be	VBZ
6912	4961	7	due	due	JJ
6912	4961	8	to	to	IN
6912	4961	9	the	the	DT
6912	4961	10	fact	fact	NN
6912	4961	11	that	that	IN
6912	4961	12	the	the	DT
6912	4961	13	acid	acid	NN
6912	4961	14	reacts	react	NNS
6912	4961	15	with	with	IN
6912	4961	16	the	the	DT
6912	4961	17	albumin	albumin	NN
6912	4961	18	of	of	IN
6912	4961	19	the	the	DT
6912	4961	20	egg	egg	NN
6912	4961	21	to	to	TO
6912	4961	22	form	form	VB
6912	4961	23	a	a	DT
6912	4961	24	kind	kind	NN
6912	4961	25	of	of	IN
6912	4961	26	salt	salt	NN
6912	4961	27	which	which	WDT
6912	4961	28	hydrates	hydrate	VBZ
6912	4961	29	and	and	CC
6912	4961	30	takes	take	VBZ
6912	4961	31	up	up	RP
6912	4961	32	water	water	NN
6912	4961	33	from	from	IN
6912	4961	34	the	the	DT
6912	4961	35	mixture	mixture	NN
6912	4961	36	.	.	.
6912	4962	1	The	the	DT
6912	4962	2	more	more	JJR
6912	4962	3	water	water	NN
6912	4962	4	that	that	WDT
6912	4962	5	can	can	MD
6912	4962	6	be	be	VB
6912	4962	7	taken	take	VBN
6912	4962	8	out	out	IN
6912	4962	9	of	of	IN
6912	4962	10	an	an	DT
6912	4962	11	emulsion	emulsion	NN
6912	4962	12	in	in	IN
6912	4962	13	the	the	DT
6912	4962	14	form	form	NN
6912	4962	15	of	of	IN
6912	4962	16	hydrates	hydrate	NNS
6912	4962	17	,	,	,
6912	4962	18	the	the	DT
6912	4962	19	more	more	RBR
6912	4962	20	easily	easily	RB
6912	4962	21	will	will	MD
6912	4962	22	an	an	DT
6912	4962	23	emulsion	emulsion	NN
6912	4962	24	be	be	VB
6912	4962	25	formed	form	VBN
6912	4962	26	.	.	.
6912	4962	27	]	]	-RRB-
6912	4963	1	The	the	DT
6912	4963	2	addition	addition	NN
6912	4963	3	of	of	IN
6912	4963	4	boiling	boil	VBG
6912	4963	5	water	water	NN
6912	4963	6	to	to	IN
6912	4963	7	the	the	DT
6912	4963	8	mixture	mixture	NN
6912	4963	9	after	after	IN
6912	4963	10	the	the	DT
6912	4963	11	egg	egg	NN
6912	4963	12	and	and	CC
6912	4963	13	oil	oil	NN
6912	4963	14	have	have	VBP
6912	4963	15	been	be	VBN
6912	4963	16	blended	blend	VBN
6912	4963	17	,	,	,
6912	4963	18	prevents	prevent	VBZ
6912	4963	19	the	the	DT
6912	4963	20	oil	oil	NN
6912	4963	21	from	from	IN
6912	4963	22	separating	separate	VBG
6912	4963	23	from	from	IN
6912	4963	24	the	the	DT
6912	4963	25	other	other	JJ
6912	4963	26	ingredients	ingredient	NNS
6912	4963	27	.	.	.
6912	4964	1	[	[	-LRB-
6912	4964	2	Illustration	illustration	NN
6912	4964	3	:	:	:
6912	4964	4	FIGURE	FIGURE	NNP
6912	4964	5	63	63	CD
6912	4964	6	-	-	HYPH
6912	4964	7	-THE	-THE	-LRB-
6912	4964	8	COMPOSITION	composition	NN
6912	4964	9	OF	of	IN
6912	4964	10	BUTTER	butter	NN
6912	4964	11	AND	and	CC
6912	4964	12	OTHER	other	JJ
6912	4964	13	FAT	FAT	NNP
6912	4964	14	-	-	HYPH
6912	4964	15	YIELDING	YIELDING	NNP
6912	4964	16	FOODS	food	NNS
6912	4964	17	(	(	-LRB-
6912	4964	18	Revised	revise	VBN
6912	4964	19	edition	edition	NN
6912	4964	20	)	)	-RRB-
6912	4964	21	]	]	-RRB-
6912	4964	22	If	if	IN
6912	4964	23	desired	desire	VBN
6912	4964	24	,	,	,
6912	4964	25	the	the	DT
6912	4964	26	_	_	NNP
6912	4964	27	whole	whole	JJ
6912	4964	28	egg	egg	NN
6912	4964	29	_	_	NNP
6912	4964	30	may	may	MD
6912	4964	31	be	be	VB
6912	4964	32	used	use	VBN
6912	4964	33	in	in	IN
6912	4964	34	place	place	NN
6912	4964	35	of	of	IN
6912	4964	36	the	the	DT
6912	4964	37	egg	egg	NN
6912	4964	38	yolks	yolk	NNS
6912	4964	39	.	.	.
6912	4965	1	In	in	IN
6912	4965	2	case	case	NN
6912	4965	3	this	this	DT
6912	4965	4	substitution	substitution	NN
6912	4965	5	is	be	VBZ
6912	4965	6	made	make	VBN
6912	4965	7	,	,	,
6912	4965	8	all	all	PDT
6912	4965	9	the	the	DT
6912	4965	10	ingredients	ingredient	NNS
6912	4965	11	other	other	JJ
6912	4965	12	than	than	IN
6912	4965	13	the	the	DT
6912	4965	14	egg	egg	NN
6912	4965	15	should	should	MD
6912	4965	16	be	be	VB
6912	4965	17	doubled	double	VBN
6912	4965	18	in	in	IN
6912	4965	19	quantity	quantity	NN
6912	4965	20	,	,	,
6912	4965	21	since	since	IN
6912	4965	22	1	1	CD
6912	4965	23	whole	whole	JJ
6912	4965	24	egg	egg	NN
6912	4965	25	will	will	MD
6912	4965	26	emulsify	emulsify	VB
6912	4965	27	2	2	CD
6912	4965	28	cupfuls	cupful	NNS
6912	4965	29	of	of	IN
6912	4965	30	oil	oil	NN
6912	4965	31	.	.	.
6912	4966	1	The	the	DT
6912	4966	2	flavor	flavor	NN
6912	4966	3	of	of	IN
6912	4966	4	refined	refined	JJ
6912	4966	5	corn	corn	NN
6912	4966	6	,	,	,
6912	4966	7	cottonseed	cottonseed	NN
6912	4966	8	,	,	,
6912	4966	9	or	or	CC
6912	4966	10	peanut	peanut	NN
6912	4966	11	oil	oil	NN
6912	4966	12	is	be	VBZ
6912	4966	13	mild	mild	JJ
6912	4966	14	and	and	CC
6912	4966	15	pleasing	pleasing	JJ
6912	4966	16	.	.	.
6912	4967	1	These	these	DT
6912	4967	2	oils	oil	NNS
6912	4967	3	have	have	VBP
6912	4967	4	less	less	JJR
6912	4967	5	flavor	flavor	NN
6912	4967	6	than	than	IN
6912	4967	7	olive	olive	NN
6912	4967	8	oil	oil	NN
6912	4967	9	but	but	CC
6912	4967	10	are	be	VBP
6912	4967	11	as	as	RB
6912	4967	12	nutritious	nutritious	JJ
6912	4967	13	.	.	.
6912	4968	1	Their	-PRON-	PRP$
6912	4968	2	use	use	NN
6912	4968	3	lessens	lessen	VBZ
6912	4968	4	the	the	DT
6912	4968	5	cost	cost	NN
6912	4968	6	of	of	IN
6912	4968	7	Mayonnaise	Mayonnaise	NNP
6912	4968	8	Dressing	Dressing	NNP
6912	4968	9	.	.	.
6912	4969	1	After	after	IN
6912	4969	2	opening	open	VBG
6912	4969	3	a	a	DT
6912	4969	4	bottle	bottle	NN
6912	4969	5	of	of	IN
6912	4969	6	vegetable	vegetable	JJ
6912	4969	7	oil	oil	NN
6912	4969	8	,	,	,
6912	4969	9	it	-PRON-	PRP
6912	4969	10	should	should	MD
6912	4969	11	be	be	VB
6912	4969	12	kept	keep	VBN
6912	4969	13	in	in	IN
6912	4969	14	a	a	DT
6912	4969	15	cold	cold	JJ
6912	4969	16	place	place	NN
6912	4969	17	.	.	.
6912	4970	1	If	if	IN
6912	4970	2	it	-PRON-	PRP
6912	4970	3	is	be	VBZ
6912	4970	4	rancid	rancid	JJ
6912	4970	5	,	,	,
6912	4970	6	it	-PRON-	PRP
6912	4970	7	should	should	MD
6912	4970	8	not	not	RB
6912	4970	9	be	be	VB
6912	4970	10	used	use	VBN
6912	4970	11	in	in	IN
6912	4970	12	salad	salad	NN
6912	4970	13	dressing	dressing	NN
6912	4970	14	.	.	.
6912	4971	1	If	if	IN
6912	4971	2	Mayonnaise	Mayonnaise	NNP
6912	4971	3	Dressing	Dressing	NNP
6912	4971	4	is	be	VBZ
6912	4971	5	made	make	VBN
6912	4971	6	successfully	successfully	RB
6912	4971	7	,	,	,
6912	4971	8	it	-PRON-	PRP
6912	4971	9	is	be	VBZ
6912	4971	10	thick	thick	JJ
6912	4971	11	and	and	CC
6912	4971	12	smooth	smooth	JJ
6912	4971	13	.	.	.
6912	4972	1	If	if	IN
6912	4972	2	the	the	DT
6912	4972	3	dressing	dressing	NN
6912	4972	4	is	be	VBZ
6912	4972	5	thin	thin	JJ
6912	4972	6	and	and	CC
6912	4972	7	curdled	curdle	VBN
6912	4972	8	,	,	,
6912	4972	9	the	the	DT
6912	4972	10	oil	oil	NN
6912	4972	11	has	have	VBZ
6912	4972	12	been	be	VBN
6912	4972	13	added	add	VBN
6912	4972	14	too	too	RB
6912	4972	15	quickly	quickly	RB
6912	4972	16	,	,	,
6912	4972	17	i.e.	i.e.	FW
6912	4973	1	it	-PRON-	PRP
6912	4973	2	has	have	VBZ
6912	4973	3	not	not	RB
6912	4973	4	been	be	VBN
6912	4973	5	emulsified	emulsify	VBN
6912	4973	6	.	.	.
6912	4974	1	_	_	NNP
6912	4974	2	To	to	TO
6912	4974	3	remedy	remedy	NN
6912	4974	4	Mayonnaise	Mayonnaise	NNP
6912	4974	5	that	that	WDT
6912	4974	6	has	have	VBZ
6912	4974	7	curdled	curdle	VBN
6912	4974	8	_	_	NNP
6912	4974	9	,	,	,
6912	4974	10	beat	beat	VBD
6912	4974	11	the	the	DT
6912	4974	12	yolk	yolk	NN
6912	4974	13	of	of	IN
6912	4974	14	an	an	DT
6912	4974	15	egg	egg	NN
6912	4974	16	slightly	slightly	RB
6912	4974	17	,	,	,
6912	4974	18	then	then	RB
6912	4974	19	add	add	VB
6912	4974	20	the	the	DT
6912	4974	21	dressing	dressing	NN
6912	4974	22	to	to	IN
6912	4974	23	it	-PRON-	PRP
6912	4974	24	gradually	gradually	RB
6912	4974	25	,	,	,
6912	4974	26	beating	beat	VBG
6912	4974	27	constantly	constantly	RB
6912	4974	28	.	.	.
6912	4975	1	_	_	NNP
6912	4975	2	Mayonnaise	Mayonnaise	NNP
6912	4975	3	Dressing	Dressing	NNP
6912	4975	4	may	may	MD
6912	4975	5	be	be	VB
6912	4975	6	varied	varied	JJ
6912	4975	7	_	_	NNP
6912	4975	8	by	by	IN
6912	4975	9	the	the	DT
6912	4975	10	addition	addition	NN
6912	4975	11	of	of	IN
6912	4975	12	chili	chili	NN
6912	4975	13	or	or	CC
6912	4975	14	celery	celery	NN
6912	4975	15	sauce	sauce	NN
6912	4975	16	,	,	,
6912	4975	17	chopped	chop	VBD
6912	4975	18	hard	hard	RB
6912	4975	19	-	-	HYPH
6912	4975	20	cooked	cook	VBN
6912	4975	21	eggs	egg	NNS
6912	4975	22	,	,	,
6912	4975	23	chopped	chop	VBD
6912	4975	24	parsley	parsley	NN
6912	4975	25	,	,	,
6912	4975	26	pimentos	pimento	NNS
6912	4975	27	,	,	,
6912	4975	28	and	and	CC
6912	4975	29	green	green	JJ
6912	4975	30	peppers	pepper	NNS
6912	4975	31	.	.	.
6912	4976	1	QUICK	quick	JJ
6912	4976	2	MAYONNAISE	MAYONNAISE	NNP
6912	4976	3	DRESSING	dress	VBG
6912	4976	4	[	[	-LRB-
6912	4976	5	Footnote	Footnote	NNP
6912	4976	6	67	67	CD
6912	4976	7	:	:	:
6912	4976	8	Adding	add	VBG
6912	4976	9	the	the	DT
6912	4976	10	entire	entire	JJ
6912	4976	11	quantity	quantity	NN
6912	4976	12	of	of	IN
6912	4976	13	oil	oil	NN
6912	4976	14	at	at	IN
6912	4976	15	one	one	CD
6912	4976	16	time	time	NN
6912	4976	17	and	and	CC
6912	4976	18	mixing	mix	VBG
6912	4976	19	it	-PRON-	PRP
6912	4976	20	with	with	IN
6912	4976	21	hot	hot	JJ
6912	4976	22	paste	paste	NN
6912	4976	23	may	may	MD
6912	4976	24	seem	seem	VB
6912	4976	25	an	an	DT
6912	4976	26	unusual	unusual	JJ
6912	4976	27	procedure	procedure	NN
6912	4976	28	for	for	IN
6912	4976	29	making	make	VBG
6912	4976	30	an	an	DT
6912	4976	31	oil	oil	NN
6912	4976	32	dressing	dressing	NN
6912	4976	33	.	.	.
6912	4977	1	The	the	DT
6912	4977	2	fact	fact	NN
6912	4977	3	that	that	IN
6912	4977	4	the	the	DT
6912	4977	5	method	method	NN
6912	4977	6	is	be	VBZ
6912	4977	7	successful	successful	JJ
6912	4977	8	may	may	MD
6912	4977	9	be	be	VB
6912	4977	10	explained	explain	VBN
6912	4977	11	as	as	IN
6912	4977	12	follows	follow	VBZ
6912	4977	13	:	:	:
6912	4977	14	Mixing	mix	VBG
6912	4977	15	the	the	DT
6912	4977	16	acid	acid	NN
6912	4977	17	with	with	IN
6912	4977	18	the	the	DT
6912	4977	19	egg	egg	NN
6912	4977	20	forms	form	NNS
6912	4977	21	a	a	DT
6912	4977	22	salt	salt	NN
6912	4977	23	which	which	WDT
6912	4977	24	hydrates	hydrate	VBZ
6912	4977	25	the	the	DT
6912	4977	26	mixture	mixture	NN
6912	4977	27	,	,	,
6912	4977	28	and	and	CC
6912	4977	29	thus	thus	RB
6912	4977	30	aids	aid	VBZ
6912	4977	31	in	in	IN
6912	4977	32	making	make	VBG
6912	4977	33	favorable	favorable	JJ
6912	4977	34	conditions	condition	NNS
6912	4977	35	for	for	IN
6912	4977	36	emulsifying	emulsify	VBG
6912	4977	37	the	the	DT
6912	4977	38	oil	oil	NN
6912	4977	39	as	as	IN
6912	4977	40	explained	explain	VBN
6912	4977	41	in	in	IN
6912	4977	42	the	the	DT
6912	4977	43	footnote	footnote	NN
6912	4977	44	of	of	IN
6912	4977	45	a	a	DT
6912	4977	46	previous	previous	JJ
6912	4977	47	page	page	NN
6912	4977	48	.	.	.
6912	4978	1	The	the	DT
6912	4978	2	starch	starch	NN
6912	4978	3	paste	paste	NN
6912	4978	4	also	also	RB
6912	4978	5	takes	take	VBZ
6912	4978	6	up	up	RP
6912	4978	7	water	water	NN
6912	4978	8	from	from	IN
6912	4978	9	the	the	DT
6912	4978	10	mixture	mixture	NN
6912	4978	11	.	.	.
6912	4979	1	This	this	DT
6912	4979	2	makes	make	VBZ
6912	4979	3	it	-PRON-	PRP
6912	4979	4	possible	possible	JJ
6912	4979	5	to	to	TO
6912	4979	6	emulsify	emulsify	VB
6912	4979	7	the	the	DT
6912	4979	8	oil	oil	NN
6912	4979	9	easily	easily	RB
6912	4979	10	,	,	,
6912	4979	11	and	and	CC
6912	4979	12	also	also	RB
6912	4979	13	to	to	TO
6912	4979	14	make	make	VB
6912	4979	15	a	a	DT
6912	4979	16	stable	stable	JJ
6912	4979	17	emulsion	emulsion	NN
6912	4979	18	.	.	.
6912	4979	19	]	]	-RRB-
6912	4980	1	2	2	CD
6912	4980	2	egg	egg	NNP
6912	4980	3	yolks	yolk	NNS
6912	4980	4	_	_	NNP
6912	4980	5	or	or	CC
6912	4980	6	_	_	NNP
6912	4980	7	1	1	CD
6912	4980	8	whole	whole	JJ
6912	4980	9	egg	egg	NN
6912	4980	10	2	2	CD
6912	4980	11	tablespoonfuls	tablespoonful	NNS
6912	4980	12	vinegar	vinegar	NN
6912	4980	13	2	2	CD
6912	4980	14	tablespoonfuls	tablespoonful	NNS
6912	4980	15	lemon	lemon	NNP
6912	4980	16	juice	juice	NN
6912	4980	17	1	1	CD
6912	4980	18	1/4	1/4	CD
6912	4980	19	teaspoonfuls	teaspoonful	NNS
6912	4980	20	salt	salt	NN
6912	4980	21	1	1	CD
6912	4980	22	teaspoonful	teaspoonful	JJ
6912	4980	23	sugar	sugar	NN
6912	4980	24	1/2	1/2	CD
6912	4980	25	teaspoonful	teaspoonful	JJ
6912	4980	26	mustard	mustard	NN
6912	4980	27	Cayenne	Cayenne	NNP
6912	4980	28	1	1	CD
6912	4980	29	cupful	cupful	JJ
6912	4980	30	vegetable	vegetable	NN
6912	4980	31	oil	oil	NN
6912	4980	32	Into	into	IN
6912	4980	33	a	a	DT
6912	4980	34	mixing	mix	VBG
6912	4980	35	bowl	bowl	NN
6912	4980	36	put	put	VBD
6912	4980	37	the	the	DT
6912	4980	38	eggs	egg	NNS
6912	4980	39	and	and	CC
6912	4980	40	vinegar	vinegar	NN
6912	4980	41	.	.	.
6912	4981	1	Mix	mix	VB
6912	4981	2	well	well	RB
6912	4981	3	.	.	.
6912	4982	1	Add	add	VB
6912	4982	2	the	the	DT
6912	4982	3	other	other	JJ
6912	4982	4	ingredients	ingredient	NNS
6912	4982	5	.	.	.
6912	4983	1	(	(	-LRB-
6912	4983	2	It	-PRON-	PRP
6912	4983	3	is	be	VBZ
6912	4983	4	not	not	RB
6912	4983	5	necessary	necessary	JJ
6912	4983	6	to	to	TO
6912	4983	7	stir	stir	VB
6912	4983	8	them	-PRON-	PRP
6912	4983	9	.	.	.
6912	4983	10	)	)	-RRB-
6912	4984	1	Prepare	prepare	VB
6912	4984	2	a	a	DT
6912	4984	3	thick	thick	JJ
6912	4984	4	paste	paste	NN
6912	4984	5	as	as	IN
6912	4984	6	follows	follow	VBZ
6912	4984	7	:	:	:
6912	4984	8	In	in	IN
6912	4984	9	the	the	DT
6912	4984	10	top	top	JJ
6912	4984	11	part	part	NN
6912	4984	12	of	of	IN
6912	4984	13	a	a	DT
6912	4984	14	double	double	JJ
6912	4984	15	boiler	boiler	NN
6912	4984	16	put	put	NN
6912	4984	17	1/3	1/3	CD
6912	4984	18	cupful	cupful	JJ
6912	4984	19	flour	flour	NN
6912	4984	20	1	1	CD
6912	4984	21	cupful	cupful	JJ
6912	4984	22	cold	cold	JJ
6912	4984	23	water	water	NN
6912	4984	24	1	1	CD
6912	4984	25	tablespoonful	tablespoonful	JJ
6912	4984	26	butter	butter	NN
6912	4984	27	Mix	Mix	NNP
6912	4984	28	thoroughly	thoroughly	RB
6912	4984	29	.	.	.
6912	4985	1	Then	then	RB
6912	4985	2	stir	stir	VB
6912	4985	3	and	and	CC
6912	4985	4	cook	cook	VB
6912	4985	5	over	over	RP
6912	4985	6	boiling	boil	VBG
6912	4985	7	water	water	NN
6912	4985	8	at	at	RB
6912	4985	9	least	least	RBS
6912	4985	10	10	10	CD
6912	4985	11	minutes	minute	NNS
6912	4985	12	.	.	.
6912	4986	1	At	at	IN
6912	4986	2	once	once	RB
6912	4986	3	(	(	-LRB-
6912	4986	4	while	while	IN
6912	4986	5	it	-PRON-	PRP
6912	4986	6	is	be	VBZ
6912	4986	7	hot	hot	JJ
6912	4986	8	)	)	-RRB-
6912	4986	9	turn	turn	VB
6912	4986	10	this	this	DT
6912	4986	11	paste	paste	NN
6912	4986	12	into	into	IN
6912	4986	13	the	the	DT
6912	4986	14	egg	egg	NN
6912	4986	15	and	and	CC
6912	4986	16	oil	oil	NN
6912	4986	17	mixture	mixture	NN
6912	4986	18	.	.	.
6912	4987	1	Beat	beat	VB
6912	4987	2	all	all	PDT
6912	4987	3	the	the	DT
6912	4987	4	ingredients	ingredient	NNS
6912	4987	5	with	with	IN
6912	4987	6	a	a	DT
6912	4987	7	Dover	Dover	NNP
6912	4987	8	egg	egg	NN
6912	4987	9	beater	beater	NN
6912	4987	10	until	until	IN
6912	4987	11	a	a	DT
6912	4987	12	thick	thick	JJ
6912	4987	13	,	,	,
6912	4987	14	uniform	uniform	JJ
6912	4987	15	dressing	dressing	NN
6912	4987	16	results	result	NNS
6912	4987	17	.	.	.
6912	4988	1	(	(	-LRB-
6912	4988	2	Adapted	adapt	VBN
6912	4988	3	from	from	IN
6912	4988	4	a	a	DT
6912	4988	5	recipe	recipe	NN
6912	4988	6	by	by	IN
6912	4988	7	Mrs.	Mrs.	NNP
6912	4989	1	Hill	Hill	NNP
6912	4989	2	.	.	.
6912	4989	3	)	)	-RRB-
6912	4990	1	SEASONABLE	SEASONABLE	NNP
6912	4990	2	VEGETABLE	VEGETABLE	NNP
6912	4990	3	SALADS	SALADS	NNP
6912	4990	4	Use	use	VBP
6912	4990	5	seasonable	seasonable	JJ
6912	4990	6	vegetables	vegetable	NNS
6912	4990	7	in	in	IN
6912	4990	8	salads	salad	NNS
6912	4990	9	.	.	.
6912	4991	1	Cucumbers	cucumber	NNS
6912	4991	2	,	,	,
6912	4991	3	tomatoes	tomato	NNS
6912	4991	4	,	,	,
6912	4991	5	celery	celery	NN
6912	4991	6	,	,	,
6912	4991	7	and	and	CC
6912	4991	8	cooked	cook	VBN
6912	4991	9	cauliflower	cauliflower	NN
6912	4991	10	may	may	MD
6912	4991	11	be	be	VB
6912	4991	12	used	use	VBN
6912	4991	13	in	in	IN
6912	4991	14	the	the	DT
6912	4991	15	fall	fall	NN
6912	4991	16	.	.	.
6912	4992	1	Cooked	cooked	JJ
6912	4992	2	beets	beet	NNS
6912	4992	3	,	,	,
6912	4992	4	cabbage	cabbage	NN
6912	4992	5	,	,	,
6912	4992	6	carrots	carrot	NNS
6912	4992	7	,	,	,
6912	4992	8	and	and	CC
6912	4992	9	olives	olive	NNS
6912	4992	10	may	may	MD
6912	4992	11	be	be	VB
6912	4992	12	used	use	VBN
6912	4992	13	in	in	IN
6912	4992	14	the	the	DT
6912	4992	15	winter	winter	NN
6912	4992	16	,	,	,
6912	4992	17	and	and	CC
6912	4992	18	head	head	NN
6912	4992	19	lettuce	lettuce	NN
6912	4992	20	,	,	,
6912	4992	21	radishes	radish	NNS
6912	4992	22	,	,	,
6912	4992	23	and	and	CC
6912	4992	24	cooked	cook	VBD
6912	4992	25	asparagus	asparagus	NN
6912	4992	26	in	in	IN
6912	4992	27	the	the	DT
6912	4992	28	spring	spring	NN
6912	4992	29	.	.	.
6912	4993	1	Vegetables	vegetable	NNS
6912	4993	2	should	should	MD
6912	4993	3	be	be	VB
6912	4993	4	chilled	chill	VBN
6912	4993	5	,	,	,
6912	4993	6	cut	cut	VBN
6912	4993	7	into	into	IN
6912	4993	8	desirable	desirable	JJ
6912	4993	9	shapes	shape	NNS
6912	4993	10	,	,	,
6912	4993	11	and	and	CC
6912	4993	12	served	serve	VBD
6912	4993	13	on	on	IN
6912	4993	14	lettuce	lettuce	NN
6912	4993	15	with	with	IN
6912	4993	16	salad	salad	NN
6912	4993	17	dressing	dressing	NN
6912	4993	18	.	.	.
6912	4994	1	Beets	beet	NNS
6912	4994	2	are	be	VBP
6912	4994	3	greatly	greatly	RB
6912	4994	4	improved	improve	VBN
6912	4994	5	by	by	IN
6912	4994	6	cutting	cut	VBG
6912	4994	7	into	into	IN
6912	4994	8	pieces	piece	NNS
6912	4994	9	,	,	,
6912	4994	10	after	after	IN
6912	4994	11	cooking	cooking	NN
6912	4994	12	,	,	,
6912	4994	13	and	and	CC
6912	4994	14	soaking	soak	VBG
6912	4994	15	for	for	IN
6912	4994	16	one	one	CD
6912	4994	17	hour	hour	NN
6912	4994	18	in	in	IN
6912	4994	19	vinegar	vinegar	NN
6912	4994	20	to	to	IN
6912	4994	21	which	which	WDT
6912	4994	22	salt	salt	NN
6912	4994	23	has	have	VBZ
6912	4994	24	been	be	VBN
6912	4994	25	added	add	VBN
6912	4994	26	.	.	.
6912	4995	1	They	-PRON-	PRP
6912	4995	2	may	may	MD
6912	4995	3	also	also	RB
6912	4995	4	be	be	VB
6912	4995	5	soaked	soak	VBN
6912	4995	6	in	in	IN
6912	4995	7	French	French	NNP
6912	4995	8	Dressing	Dressing	NNP
6912	4995	9	.	.	.
6912	4996	1	A	a	DT
6912	4996	2	combination	combination	NN
6912	4996	3	of	of	IN
6912	4996	4	vegetables	vegetable	NNS
6912	4996	5	and	and	CC
6912	4996	6	fruits	fruit	NNS
6912	4996	7	makes	make	VBZ
6912	4996	8	a	a	DT
6912	4996	9	pleasing	pleasing	JJ
6912	4996	10	salad	salad	NN
6912	4996	11	.	.	.
6912	4997	1	Cucumbers	cucumber	NNS
6912	4997	2	and	and	CC
6912	4997	3	pineapple	pineapple	NN
6912	4997	4	,	,	,
6912	4997	5	celery	celery	NN
6912	4997	6	and	and	CC
6912	4997	7	apples	apple	NNS
6912	4997	8	,	,	,
6912	4997	9	olives	olive	NNS
6912	4997	10	and	and	CC
6912	4997	11	cooked	cook	VBN
6912	4997	12	cranberries	cranberry	NNS
6912	4997	13	are	be	VBP
6912	4997	14	successful	successful	JJ
6912	4997	15	salad	salad	NN
6912	4997	16	mixtures	mixture	NNS
6912	4997	17	.	.	.
6912	4998	1	The	the	DT
6912	4998	2	use	use	NN
6912	4998	3	of	of	IN
6912	4998	4	cheese	cheese	NN
6912	4998	5	,	,	,
6912	4998	6	nuts	nut	NNS
6912	4998	7	,	,	,
6912	4998	8	and	and	CC
6912	4998	9	peanuts	peanut	NNS
6912	4998	10	with	with	IN
6912	4998	11	vegetables	vegetable	NNS
6912	4998	12	and	and	CC
6912	4998	13	fruits	fruit	NNS
6912	4998	14	adds	add	VBZ
6912	4998	15	to	to	IN
6912	4998	16	the	the	DT
6912	4998	17	flavor	flavor	NN
6912	4998	18	and	and	CC
6912	4998	19	food	food	NN
6912	4998	20	value	value	NN
6912	4998	21	of	of	IN
6912	4998	22	salads	salad	NNS
6912	4998	23	.	.	.
6912	4999	1	Uncooked	uncooked	JJ
6912	4999	2	carrots	carrot	NNS
6912	4999	3	,	,	,
6912	4999	4	cabbage	cabbage	NN
6912	4999	5	,	,	,
6912	4999	6	and	and	CC
6912	4999	7	peanuts	peanut	NNS
6912	4999	8	dressed	dress	VBN
6912	4999	9	with	with	IN
6912	4999	10	French	French	NNP
6912	4999	11	Dressing	Dressing	NNP
6912	4999	12	make	make	VB
6912	4999	13	a	a	DT
6912	4999	14	tasty	tasty	JJ
6912	4999	15	salad	salad	NN
6912	4999	16	.	.	.
6912	5000	1	Canned	canned	JJ
6912	5000	2	vegetables	vegetable	NNS
6912	5000	3	,	,	,
6912	5000	4	"	"	''
6912	5000	5	left	leave	VBN
6912	5000	6	over	over	IN
6912	5000	7	"	"	``
6912	5000	8	cold	cold	JJ
6912	5000	9	vegetables	vegetable	NNS
6912	5000	10	,	,	,
6912	5000	11	meat	meat	NN
6912	5000	12	,	,	,
6912	5000	13	and	and	CC
6912	5000	14	fish	fish	NN
6912	5000	15	have	have	VBP
6912	5000	16	a	a	DT
6912	5000	17	better	well	JJR
6912	5000	18	flavor	flavor	NN
6912	5000	19	in	in	IN
6912	5000	20	salads	salad	NNS
6912	5000	21	if	if	IN
6912	5000	22	they	-PRON-	PRP
6912	5000	23	are	be	VBP
6912	5000	24	mixed	mix	VBN
6912	5000	25	with	with	IN
6912	5000	26	French	French	NNP
6912	5000	27	Dressing	Dressing	NNP
6912	5000	28	and	and	CC
6912	5000	29	allowed	allow	VBN
6912	5000	30	to	to	TO
6912	5000	31	stand	stand	VB
6912	5000	32	in	in	IN
6912	5000	33	a	a	DT
6912	5000	34	cold	cold	JJ
6912	5000	35	place	place	NN
6912	5000	36	for	for	IN
6912	5000	37	one	one	CD
6912	5000	38	hour	hour	NN
6912	5000	39	before	before	IN
6912	5000	40	serving	serve	VBG
6912	5000	41	.	.	.
6912	5001	1	This	this	DT
6912	5001	2	process	process	NN
6912	5001	3	is	be	VBZ
6912	5001	4	called	call	VBN
6912	5001	5	_	_	NNP
6912	5001	6	marinating	marinate	VBG
6912	5001	7	_	_	NNP
6912	5001	8	.	.	.
6912	5002	1	If	if	IN
6912	5002	2	several	several	JJ
6912	5002	3	meats	meat	NNS
6912	5002	4	or	or	CC
6912	5002	5	vegetables	vegetable	NNS
6912	5002	6	are	be	VBP
6912	5002	7	used	use	VBN
6912	5002	8	in	in	IN
6912	5002	9	the	the	DT
6912	5002	10	same	same	JJ
6912	5002	11	salad	salad	NN
6912	5002	12	,	,	,
6912	5002	13	they	-PRON-	PRP
6912	5002	14	should	should	MD
6912	5002	15	be	be	VB
6912	5002	16	marinated	marinate	VBN
6912	5002	17	separately	separately	RB
6912	5002	18	.	.	.
6912	5003	1	Just	just	RB
6912	5003	2	before	before	IN
6912	5003	3	serving	serve	VBG
6912	5003	4	,	,	,
6912	5003	5	Cream	Cream	NNP
6912	5003	6	Salad	Salad	NNP
6912	5003	7	Dressing	Dressing	NNP
6912	5003	8	or	or	CC
6912	5003	9	Mayonnaise	Mayonnaise	NNP
6912	5003	10	Dressing	Dressing	NNP
6912	5003	11	may	may	MD
6912	5003	12	be	be	VB
6912	5003	13	added	add	VBN
6912	5003	14	to	to	IN
6912	5003	15	marinated	marinate	VBN
6912	5003	16	salad	salad	NN
6912	5003	17	materials	material	NNS
6912	5003	18	.	.	.
6912	5004	1	A	a	DT
6912	5004	2	salad	salad	NN
6912	5004	3	consisting	consist	VBG
6912	5004	4	of	of	IN
6912	5004	5	lettuce	lettuce	NN
6912	5004	6	or	or	CC
6912	5004	7	other	other	JJ
6912	5004	8	uncooked	uncooked	JJ
6912	5004	9	leafy	leafy	NNP
6912	5004	10	vegetables	vegetable	NNS
6912	5004	11	should	should	MD
6912	5004	12	not	not	RB
6912	5004	13	be	be	VB
6912	5004	14	dressed	dressed	JJ
6912	5004	15	until	until	IN
6912	5004	16	it	-PRON-	PRP
6912	5004	17	is	be	VBZ
6912	5004	18	ready	ready	JJ
6912	5004	19	to	to	TO
6912	5004	20	be	be	VB
6912	5004	21	served	serve	VBN
6912	5004	22	.	.	.
6912	5005	1	The	the	DT
6912	5005	2	acid	acid	NN
6912	5005	3	in	in	IN
6912	5005	4	salad	salad	NN
6912	5005	5	dressing	dressing	NN
6912	5005	6	wilts	wilt	NNS
6912	5005	7	the	the	DT
6912	5005	8	leaves	leave	NNS
6912	5005	9	.	.	.
6912	5006	1	QUESTIONS	QUESTIONS	NNP
6912	5006	2	Explain	explain	VB
6912	5006	3	why	why	WRB
6912	5006	4	it	-PRON-	PRP
6912	5006	5	is	be	VBZ
6912	5006	6	necessary	necessary	JJ
6912	5006	7	to	to	TO
6912	5006	8	add	add	VB
6912	5006	9	the	the	DT
6912	5006	10	oil	oil	NN
6912	5006	11	to	to	IN
6912	5006	12	the	the	DT
6912	5006	13	egg	egg	NN
6912	5006	14	mixture	mixture	NN
6912	5006	15	in	in	IN
6912	5006	16	small	small	JJ
6912	5006	17	quantities	quantity	NNS
6912	5006	18	.	.	.
6912	5007	1	Explain	explain	VB
6912	5007	2	why	why	WRB
6912	5007	3	it	-PRON-	PRP
6912	5007	4	is	be	VBZ
6912	5007	5	that	that	IN
6912	5007	6	a	a	DT
6912	5007	7	curdled	curdle	VBN
6912	5007	8	dressing	dressing	NN
6912	5007	9	can	can	MD
6912	5007	10	be	be	VB
6912	5007	11	remedied	remedie	VBN
6912	5007	12	by	by	IN
6912	5007	13	adding	add	VBG
6912	5007	14	it	-PRON-	PRP
6912	5007	15	gradually	gradually	RB
6912	5007	16	to	to	IN
6912	5007	17	an	an	DT
6912	5007	18	egg	egg	NN
6912	5007	19	.	.	.
6912	5008	1	What	what	WP
6912	5008	2	is	be	VBZ
6912	5008	3	the	the	DT
6912	5008	4	price	price	NN
6912	5008	5	per	per	IN
6912	5008	6	quart	quart	NN
6912	5008	7	of	of	IN
6912	5008	8	olive	olive	NN
6912	5008	9	oil	oil	NN
6912	5008	10	?	?	.
6912	5009	1	Of	of	IN
6912	5009	2	peanut	peanut	NN
6912	5009	3	oil	oil	NN
6912	5009	4	?	?	.
6912	5010	1	Of	of	IN
6912	5010	2	cottonseed	cottonseed	NN
6912	5010	3	oil	oil	NN
6912	5010	4	?	?	.
6912	5011	1	Of	of	IN
6912	5011	2	corn	corn	NN
6912	5011	3	oil	oil	NN
6912	5011	4	?	?	.
6912	5012	1	Find	find	VB
6912	5012	2	the	the	DT
6912	5012	3	difference	difference	NN
6912	5012	4	in	in	IN
6912	5012	5	cost	cost	NN
6912	5012	6	between	between	IN
6912	5012	7	a	a	DT
6912	5012	8	Mayonnaise	Mayonnaise	NNP
6912	5012	9	Dressing	Dressing	NNP
6912	5012	10	made	make	VBN
6912	5012	11	with	with	IN
6912	5012	12	corn	corn	NN
6912	5012	13	,	,	,
6912	5012	14	cottonseed	cottonseed	NN
6912	5012	15	,	,	,
6912	5012	16	or	or	CC
6912	5012	17	peanut	peanut	NN
6912	5012	18	oil	oil	NN
6912	5012	19	and	and	CC
6912	5012	20	one	one	CD
6912	5012	21	made	make	VBD
6912	5012	22	with	with	IN
6912	5012	23	olive	olive	JJ
6912	5012	24	oil	oil	NN
6912	5012	25	.	.	.
6912	5013	1	From	from	IN
6912	5013	2	the	the	DT
6912	5013	3	standpoint	standpoint	NN
6912	5013	4	of	of	IN
6912	5013	5	composition	composition	NN
6912	5013	6	,	,	,
6912	5013	7	explain	explain	VBP
6912	5013	8	why	why	WRB
6912	5013	9	fresh	fresh	JJ
6912	5013	10	vegetables	vegetable	NNS
6912	5013	11	and	and	CC
6912	5013	12	Mayonnaise	Mayonnaise	NNP
6912	5013	13	Dressing	Dressing	NNP
6912	5013	14	make	make	VB
6912	5013	15	a	a	DT
6912	5013	16	suitable	suitable	JJ
6912	5013	17	combination	combination	NN
6912	5013	18	(	(	-LRB-
6912	5013	19	see	see	VB
6912	5013	20	Figures	Figures	NNP
6912	5013	21	62	62	CD
6912	5013	22	and	and	CC
6912	5013	23	63	63	CD
6912	5013	24	)	)	-RRB-
6912	5013	25	.	.	.
6912	5014	1	How	how	WRB
6912	5014	2	much	much	RB
6912	5014	3	Mayonnaise	Mayonnaise	NNP
6912	5014	4	Dressing	Dressing	NNP
6912	5014	5	is	be	VBZ
6912	5014	6	generally	generally	RB
6912	5014	7	used	use	VBN
6912	5014	8	for	for	IN
6912	5014	9	one	one	CD
6912	5014	10	serving	serve	VBG
6912	5014	11	?	?	.
6912	5015	1	How	how	WRB
6912	5015	2	many	many	JJ
6912	5015	3	will	will	MD
6912	5015	4	the	the	DT
6912	5015	5	above	above	JJ
6912	5015	6	recipe	recipe	NN
6912	5015	7	serve	serve	NN
6912	5015	8	?	?	.
6912	5016	1	Make	make	VB
6912	5016	2	a	a	DT
6912	5016	3	list	list	NN
6912	5016	4	of	of	IN
6912	5016	5	combinations	combination	NNS
6912	5016	6	of	of	IN
6912	5016	7	materials	material	NNS
6912	5016	8	which	which	WDT
6912	5016	9	make	make	VBP
6912	5016	10	tasty	tasty	JJ
6912	5016	11	salads	salad	NNS
6912	5016	12	.	.	.
6912	5017	1	LESSON	LESSON	NNP
6912	5017	2	XCIV	xciv	NN
6912	5017	3	VEGETABLES	vegetable	NNS
6912	5017	4	WITH	with	IN
6912	5017	5	SALAD	SALAD	NNP
6912	5017	6	DRESSING	dressing	NN
6912	5017	7	(	(	-LRB-
6912	5017	8	B	b	NN
6912	5017	9	)	)	-RRB-
6912	5017	10	SALAD	salad	NN
6912	5017	11	GARNISHING.--Successful	garnishing.--successful	NN
6912	5017	12	garnishing	garnishing	NN
6912	5017	13	of	of	IN
6912	5017	14	a	a	DT
6912	5017	15	salad	salad	NN
6912	5017	16	requires	require	VBZ
6912	5017	17	a	a	DT
6912	5017	18	sense	sense	NN
6912	5017	19	of	of	IN
6912	5017	20	good	good	JJ
6912	5017	21	color	color	NN
6912	5017	22	combination	combination	NN
6912	5017	23	,	,	,
6912	5017	24	judgment	judgment	NN
6912	5017	25	in	in	IN
6912	5017	26	blending	blend	VBG
6912	5017	27	flavors	flavor	NNS
6912	5017	28	,	,	,
6912	5017	29	and	and	CC
6912	5017	30	ingenuity	ingenuity	NN
6912	5017	31	in	in	IN
6912	5017	32	arranging	arrange	VBG
6912	5017	33	materials	material	NNS
6912	5017	34	.	.	.
6912	5018	1	Usually	usually	RB
6912	5018	2	it	-PRON-	PRP
6912	5018	3	is	be	VBZ
6912	5018	4	well	well	JJ
6912	5018	5	to	to	TO
6912	5018	6	use	use	VB
6912	5018	7	only	only	JJ
6912	5018	8	edible	edible	JJ
6912	5018	9	materials	material	NNS
6912	5018	10	for	for	IN
6912	5018	11	garnishing	garnish	VBG
6912	5018	12	.	.	.
6912	5019	1	Certain	certain	JJ
6912	5019	2	flowers	flower	NNS
6912	5019	3	and	and	CC
6912	5019	4	greens	green	NNS
6912	5019	5	may	may	MD
6912	5019	6	be	be	VB
6912	5019	7	used	use	VBN
6912	5019	8	to	to	TO
6912	5019	9	advantage	advantage	VB
6912	5019	10	,	,	,
6912	5019	11	however	however	RB
6912	5019	12	,	,	,
6912	5019	13	in	in	IN
6912	5019	14	garnishing	garnish	VBG
6912	5019	15	the	the	DT
6912	5019	16	salad	salad	NN
6912	5019	17	for	for	IN
6912	5019	18	an	an	DT
6912	5019	19	occasional	occasional	JJ
6912	5019	20	dinner	dinner	NN
6912	5019	21	or	or	CC
6912	5019	22	luncheon	luncheon	NN
6912	5019	23	.	.	.
6912	5020	1	Celery	celery	NN
6912	5020	2	with	with	IN
6912	5020	3	"	"	``
6912	5020	4	fringed	fringe	VBN
6912	5020	5	ends	end	NNS
6912	5020	6	,	,	,
6912	5020	7	"	"	''
6912	5020	8	stuffed	stuff	VBD
6912	5020	9	olives	olive	NNS
6912	5020	10	cut	cut	VBN
6912	5020	11	in	in	IN
6912	5020	12	slices	slice	NNS
6912	5020	13	,	,	,
6912	5020	14	lettuce	lettuce	NN
6912	5020	15	shredded	shred	VBN
6912	5020	16	or	or	CC
6912	5020	17	whole	whole	JJ
6912	5020	18	,	,	,
6912	5020	19	pimentos	pimentos	NNP
6912	5020	20	,	,	,
6912	5020	21	parsley	parsley	NN
6912	5020	22	,	,	,
6912	5020	23	hard	hard	RB
6912	5020	24	-	-	HYPH
6912	5020	25	cooked	cook	VBN
6912	5020	26	eggs	egg	NNS
6912	5020	27	sliced	slice	VBN
6912	5020	28	or	or	CC
6912	5020	29	pressed	press	VBN
6912	5020	30	through	through	IN
6912	5020	31	strainer	strainer	NN
6912	5020	32	,	,	,
6912	5020	33	and	and	CC
6912	5020	34	vegetables	vegetable	NNS
6912	5020	35	of	of	IN
6912	5020	36	pronounced	pronounce	VBN
6912	5020	37	color	color	NN
6912	5020	38	(	(	-LRB-
6912	5020	39	as	as	IN
6912	5020	40	beets	beet	NNS
6912	5020	41	or	or	CC
6912	5020	42	carrots	carrot	NNS
6912	5020	43	)	)	-RRB-
6912	5020	44	cut	cut	VBD
6912	5020	45	into	into	IN
6912	5020	46	slices	slice	NNS
6912	5020	47	,	,	,
6912	5020	48	cubes	cube	NNS
6912	5020	49	,	,	,
6912	5020	50	or	or	CC
6912	5020	51	fancy	fancy	JJ
6912	5020	52	shapes,--all	shapes,--all	NNP
6912	5020	53	these	these	DT
6912	5020	54	make	make	VBP
6912	5020	55	pleasing	pleasing	JJ
6912	5020	56	garnishes	garnish	NNS
6912	5020	57	.	.	.
6912	5021	1	PERFECTION	perfection	NN
6912	5021	2	SALAD	salad	NN
6912	5021	3	2	2	CD
6912	5021	4	tablespoonfuls	tablespoonful	NNS
6912	5021	5	granulated	granulate	VBD
6912	5021	6	gelatine	gelatine	NN
6912	5021	7	1/2	1/2	CD
6912	5021	8	cupful	cupful	JJ
6912	5021	9	cold	cold	JJ
6912	5021	10	water	water	NN
6912	5021	11	1/2	1/2	CD
6912	5021	12	cupful	cupful	JJ
6912	5021	13	vinegar	vinegar	NN
6912	5021	14	1	1	CD
6912	5021	15	lemon,--juice	lemon,--juice	NNP
6912	5021	16	2	2	CD
6912	5021	17	cupfuls	cupful	NNS
6912	5021	18	boiling	boiling	NN
6912	5021	19	water	water	NN
6912	5021	20	1/2	1/2	CD
6912	5021	21	cupful	cupful	JJ
6912	5021	22	sugar	sugar	NN
6912	5021	23	1	1	CD
6912	5021	24	teaspoonful	teaspoonful	JJ
6912	5021	25	salt	salt	NN
6912	5021	26	1	1	CD
6912	5021	27	1/2	1/2	CD
6912	5021	28	cupfuls	cupful	NNS
6912	5021	29	sliced	slice	VBD
6912	5021	30	celery	celery	NN
6912	5021	31	1	1	CD
6912	5021	32	1/2	1/2	CD
6912	5021	33	cupfuls	cupful	NNS
6912	5021	34	shredded	shred	VBN
6912	5021	35	cabbage	cabbage	NN
6912	5021	36	3	3	CD
6912	5021	37	pimentos	pimentos	NN
6912	5021	38	chopped	chop	VBD
6912	5021	39	Prepare	prepare	VB
6912	5021	40	all	all	DT
6912	5021	41	ingredients	ingredient	NNS
6912	5021	42	,	,	,
6912	5021	43	except	except	IN
6912	5021	44	the	the	DT
6912	5021	45	vegetables	vegetable	NNS
6912	5021	46	,	,	,
6912	5021	47	as	as	IN
6912	5021	48	for	for	IN
6912	5021	49	a	a	DT
6912	5021	50	gelatine	gelatine	NN
6912	5021	51	mixture	mixture	NN
6912	5021	52	(	(	-LRB-
6912	5021	53	see	see	VB
6912	5021	54	_	_	NNP
6912	5021	55	Lemon	Lemon	NNP
6912	5021	56	Jelly	Jelly	NNP
6912	5021	57	_	_	NNP
6912	5021	58	)	)	-RRB-
6912	5021	59	.	.	.
6912	5022	1	When	when	WRB
6912	5022	2	the	the	DT
6912	5022	3	mixture	mixture	NN
6912	5022	4	begins	begin	VBZ
6912	5022	5	to	to	TO
6912	5022	6	set	set	VB
6912	5022	7	,	,	,
6912	5022	8	stir	stir	VB
6912	5022	9	in	in	IN
6912	5022	10	the	the	DT
6912	5022	11	vegetables	vegetable	NNS
6912	5022	12	,	,	,
6912	5022	13	and	and	CC
6912	5022	14	pour	pour	VB
6912	5022	15	into	into	IN
6912	5022	16	a	a	DT
6912	5022	17	mold	mold	NN
6912	5022	18	.	.	.
6912	5023	1	Serve	serve	VB
6912	5023	2	on	on	IN
6912	5023	3	lettuce	lettuce	NN
6912	5023	4	leaves	leave	NNS
6912	5023	5	with	with	IN
6912	5023	6	Mayonnaise	Mayonnaise	NNP
6912	5023	7	Dressing	Dressing	NNP
6912	5023	8	.	.	.
6912	5024	1	Other	other	JJ
6912	5024	2	vegetable	vegetable	NN
6912	5024	3	mixtures	mixture	NNS
6912	5024	4	such	such	JJ
6912	5024	5	as	as	IN
6912	5024	6	cucumbers	cucumber	NNS
6912	5024	7	and	and	CC
6912	5024	8	tomatoes	tomato	NNS
6912	5024	9	or	or	CC
6912	5024	10	peas	pea	NNS
6912	5024	11	and	and	CC
6912	5024	12	celery	celery	NN
6912	5024	13	molded	mold	VBN
6912	5024	14	in	in	IN
6912	5024	15	jelly	jelly	NNP
6912	5024	16	make	make	VB
6912	5024	17	tasty	tasty	JJ
6912	5024	18	salads	salad	NNS
6912	5024	19	.	.	.
6912	5025	1	QUESTIONS	QUESTIONS	NNP
6912	5025	2	Mention	mention	VBP
6912	5025	3	at	at	RB
6912	5025	4	least	least	JJS
6912	5025	5	four	four	CD
6912	5025	6	different	different	JJ
6912	5025	7	kinds	kind	NNS
6912	5025	8	of	of	IN
6912	5025	9	salads	salad	NNS
6912	5025	10	,	,	,
6912	5025	11	with	with	IN
6912	5025	12	a	a	DT
6912	5025	13	suitable	suitable	JJ
6912	5025	14	garnish	garnish	NN
6912	5025	15	for	for	IN
6912	5025	16	each	each	DT
6912	5025	17	.	.	.
6912	5026	1	What	what	WP
6912	5026	2	should	should	MD
6912	5026	3	be	be	VB
6912	5026	4	the	the	DT
6912	5026	5	condition	condition	NN
6912	5026	6	of	of	IN
6912	5026	7	all	all	DT
6912	5026	8	green	green	JJ
6912	5026	9	vegetables	vegetable	NNS
6912	5026	10	used	use	VBN
6912	5026	11	in	in	IN
6912	5026	12	salads	salad	NNS
6912	5026	13	?	?	.
6912	5027	1	How	how	WRB
6912	5027	2	should	should	MD
6912	5027	3	lettuce	lettuce	VB
6912	5027	4	be	be	VB
6912	5027	5	kept	keep	VBN
6912	5027	6	and	and	CC
6912	5027	7	prepared	prepare	VBN
6912	5027	8	for	for	IN
6912	5027	9	salads	salad	NNS
6912	5027	10	?	?	.
6912	5028	1	From	from	IN
6912	5028	2	_	_	NNP
6912	5028	3	U.	U.	NNP
6912	5029	1	S.	S.	NNP
6912	5029	2	Department	Department	NNP
6912	5029	3	of	of	IN
6912	5029	4	Agriculture	Agriculture	NNP
6912	5029	5	_	_	NNP
6912	5029	6	,	,	,
6912	5029	7	Bulletin	Bulletin	NNP
6912	5029	8	No	no	UH
6912	5029	9	.	.	.
6912	5030	1	28	28	CD
6912	5030	2	,	,	,
6912	5030	3	tabulate	tabulate	VBP
6912	5030	4	the	the	DT
6912	5030	5	percentage	percentage	NN
6912	5030	6	composition	composition	NN
6912	5030	7	of	of	IN
6912	5030	8	tomatoes	tomato	NNS
6912	5030	9	,	,	,
6912	5030	10	cucumbers	cucumber	NNS
6912	5030	11	,	,	,
6912	5030	12	spinach	spinach	NN
6912	5030	13	,	,	,
6912	5030	14	cabbage	cabbage	NN
6912	5030	15	,	,	,
6912	5030	16	lettuce	lettuce	NN
6912	5030	17	,	,	,
6912	5030	18	celery	celery	NN
6912	5030	19	,	,	,
6912	5030	20	and	and	CC
6912	5030	21	onions	onion	NNS
6912	5030	22	.	.	.
6912	5031	1	Which	which	WDT
6912	5031	2	contains	contain	VBZ
6912	5031	3	the	the	DT
6912	5031	4	most	most	JJS
6912	5031	5	water	water	NN
6912	5031	6	?	?	.
6912	5032	1	Which	which	WDT
6912	5032	2	contains	contain	VBZ
6912	5032	3	the	the	DT
6912	5032	4	most	most	JJS
6912	5032	5	ash	ash	NN
6912	5032	6	?	?	.
6912	5033	1	Aside	aside	RB
6912	5033	2	from	from	IN
6912	5033	3	the	the	DT
6912	5033	4	fact	fact	NN
6912	5033	5	that	that	IN
6912	5033	6	sugar	sugar	NN
6912	5033	7	improves	improve	VBZ
6912	5033	8	the	the	DT
6912	5033	9	flavor	flavor	NN
6912	5033	10	of	of	IN
6912	5033	11	Perfection	Perfection	NNP
6912	5033	12	Salad	Salad	NNP
6912	5033	13	,	,	,
6912	5033	14	why	why	WRB
6912	5033	15	is	be	VBZ
6912	5033	16	it	-PRON-	PRP
6912	5033	17	a	a	DT
6912	5033	18	valuable	valuable	JJ
6912	5033	19	ingredient	ingredient	NN
6912	5033	20	of	of	IN
6912	5033	21	the	the	DT
6912	5033	22	salad	salad	NN
6912	5033	23	mixture	mixture	NN
6912	5033	24	(	(	-LRB-
6912	5033	25	see	see	VB
6912	5033	26	Figure	Figure	NNP
6912	5033	27	94	94	CD
6912	5033	28	)	)	-RRB-
6912	5033	29	?	?	.
6912	5034	1	Explain	explain	VB
6912	5034	2	why	why	WRB
6912	5034	3	Mayonnaise	Mayonnaise	NNP
6912	5034	4	Dressing	dress	VBG
6912	5034	5	with	with	IN
6912	5034	6	wafers	wafer	NNS
6912	5034	7	or	or	CC
6912	5034	8	rolls	roll	NNS
6912	5034	9	would	would	MD
6912	5034	10	make	make	VB
6912	5034	11	a	a	DT
6912	5034	12	valuable	valuable	JJ
6912	5034	13	food	food	NN
6912	5034	14	addition	addition	NN
6912	5034	15	to	to	IN
6912	5034	16	Perfection	Perfection	NNP
6912	5034	17	Salad	Salad	NNP
6912	5034	18	.	.	.
6912	5035	1	FOOD	food	NN
6912	5035	2	COMBINATIONS	combination	NNS
6912	5035	3	LESSON	LESSON	NNP
6912	5035	4	XCV	xcv	NN
6912	5035	5	FISH	fish	NN
6912	5035	6	SALAD	salad	NN
6912	5035	7	AND	and	CC
6912	5035	8	SALAD	salad	NN
6912	5035	9	ROLLS	ROLLS	NNP
6912	5035	10	SALMON	salmon	NN
6912	5035	11	OR	or	CC
6912	5035	12	TUNNY	tunny	NN
6912	5035	13	SALAD	salad	NN
6912	5035	14	1	1	CD
6912	5035	15	can	can	MD
6912	5035	16	salmon	salmon	VB
6912	5035	17	or	or	CC
6912	5035	18	tunny	tunny	NN
6912	5035	19	(	(	-LRB-
6912	5035	20	or	or	CC
6912	5035	21	tuna	tuna	NN
6912	5035	22	)	)	-RRB-
6912	5035	23	fish	fish	NN
6912	5035	24	1	1	CD
6912	5035	25	cupful	cupful	JJ
6912	5035	26	shredded	shred	VBN
6912	5035	27	cabbage	cabbage	NN
6912	5035	28	or	or	CC
6912	5035	29	sliced	sliced	JJ
6912	5035	30	celery	celery	NN
6912	5035	31	Drain	drain	NN
6912	5035	32	the	the	DT
6912	5035	33	oil	oil	NN
6912	5035	34	from	from	IN
6912	5035	35	the	the	DT
6912	5035	36	fish	fish	NN
6912	5035	37	;	;	:
6912	5035	38	remove	remove	VB
6912	5035	39	the	the	DT
6912	5035	40	bone	bone	NN
6912	5035	41	and	and	CC
6912	5035	42	bits	bit	NNS
6912	5035	43	of	of	IN
6912	5035	44	skin	skin	NN
6912	5035	45	.	.	.
6912	5036	1	Add	add	VB
6912	5036	2	the	the	DT
6912	5036	3	cabbage	cabbage	NN
6912	5036	4	or	or	CC
6912	5036	5	celery	celery	NN
6912	5036	6	,	,	,
6912	5036	7	and	and	CC
6912	5036	8	Mayonnaise	Mayonnaise	NNP
6912	5036	9	or	or	CC
6912	5036	10	Cream	Cream	NNP
6912	5036	11	Salad	Salad	NNP
6912	5036	12	Dressing	Dressing	NNP
6912	5036	13	.	.	.
6912	5037	1	Arrange	arrange	NN
6912	5037	2	on	on	IN
6912	5037	3	lettuce	lettuce	NN
6912	5037	4	and	and	CC
6912	5037	5	garnish	garnish	VBP
6912	5037	6	as	as	IN
6912	5037	7	desired	desire	VBN
6912	5037	8	.	.	.
6912	5038	1	If	if	IN
6912	5038	2	Cream	Cream	NNP
6912	5038	3	Dressing	Dressing	NNP
6912	5038	4	is	be	VBZ
6912	5038	5	used	use	VBN
6912	5038	6	with	with	IN
6912	5038	7	salmon	salmon	NN
6912	5038	8	,	,	,
6912	5038	9	the	the	DT
6912	5038	10	oil	oil	NN
6912	5038	11	drained	drain	VBD
6912	5038	12	from	from	IN
6912	5038	13	the	the	DT
6912	5038	14	salmon	salmon	NN
6912	5038	15	may	may	MD
6912	5038	16	be	be	VB
6912	5038	17	used	use	VBN
6912	5038	18	for	for	IN
6912	5038	19	the	the	DT
6912	5038	20	fat	fat	NN
6912	5038	21	of	of	IN
6912	5038	22	Cream	Cream	NNP
6912	5038	23	Dressing	Dressing	NNP
6912	5038	24	.	.	.
6912	5039	1	The	the	DT
6912	5039	2	salmon	salmon	NN
6912	5039	3	may	may	MD
6912	5039	4	be	be	VB
6912	5039	5	marinated	marinate	VBN
6912	5039	6	before	before	IN
6912	5039	7	adding	add	VBG
6912	5039	8	the	the	DT
6912	5039	9	other	other	JJ
6912	5039	10	ingredients	ingredient	NNS
6912	5039	11	.	.	.
6912	5040	1	When	when	WRB
6912	5040	2	this	this	DT
6912	5040	3	is	be	VBZ
6912	5040	4	done	do	VBN
6912	5040	5	,	,	,
6912	5040	6	the	the	DT
6912	5040	7	salad	salad	NN
6912	5040	8	dressing	dressing	NN
6912	5040	9	may	may	MD
6912	5040	10	be	be	VB
6912	5040	11	omitted	omit	VBN
6912	5040	12	.	.	.
6912	5041	1	Salmon	salmon	NN
6912	5041	2	contains	contain	VBZ
6912	5041	3	so	so	RB
6912	5041	4	much	much	JJ
6912	5041	5	fat	fat	NN
6912	5041	6	that	that	IN
6912	5041	7	it	-PRON-	PRP
6912	5041	8	is	be	VBZ
6912	5041	9	not	not	RB
6912	5041	10	well	well	JJ
6912	5041	11	to	to	TO
6912	5041	12	add	add	VB
6912	5041	13	more	more	JJR
6912	5041	14	oil	oil	NN
6912	5041	15	after	after	IN
6912	5041	16	marinating	marinate	VBG
6912	5041	17	.	.	.
6912	5042	1	SALAD	salad	NN
6912	5042	2	ROLLS	ROLLS	NNP
6912	5042	3	2	2	CD
6912	5042	4	cupfuls	cupful	NNS
6912	5042	5	flour	flour	NN
6912	5042	6	3	3	CD
6912	5042	7	1/2	1/2	CD
6912	5042	8	teaspoonfuls	teaspoonful	NNS
6912	5042	9	baking	bake	VBG
6912	5042	10	powder	powder	NN
6912	5042	11	1/2	1/2	CD
6912	5042	12	teaspoonful	teaspoonful	JJ
6912	5042	13	salt	salt	NN
6912	5042	14	4	4	CD
6912	5042	15	tablespoonfuls	tablespoonful	NNS
6912	5042	16	vegetable	vegetable	NN
6912	5042	17	oil	oil	NN
6912	5042	18	or	or	CC
6912	5042	19	melted	melted	JJ
6912	5042	20	butter	butter	NN
6912	5042	21	or	or	CC
6912	5042	22	substitute	substitute	NN
6912	5042	23	1/2	1/2	CD
6912	5042	24	cupful	cupful	JJ
6912	5042	25	milk	milk	NN
6912	5042	26	1	1	CD
6912	5042	27	egg	egg	NN
6912	5042	28	Sift	Sift	NNP
6912	5042	29	some	some	DT
6912	5042	30	flour	flour	NN
6912	5042	31	,	,	,
6912	5042	32	then	then	RB
6912	5042	33	measure	measure	VB
6912	5042	34	2	2	CD
6912	5042	35	cupfuls	cupful	NNS
6912	5042	36	of	of	IN
6912	5042	37	it	-PRON-	PRP
6912	5042	38	.	.	.
6912	5043	1	Add	add	VB
6912	5043	2	the	the	DT
6912	5043	3	baking	baking	NN
6912	5043	4	powder	powder	NN
6912	5043	5	and	and	CC
6912	5043	6	salt	salt	NN
6912	5043	7	to	to	IN
6912	5043	8	the	the	DT
6912	5043	9	flour	flour	NN
6912	5043	10	.	.	.
6912	5044	1	Beat	beat	VB
6912	5044	2	the	the	DT
6912	5044	3	egg	egg	NN
6912	5044	4	,	,	,
6912	5044	5	add	add	VB
6912	5044	6	the	the	DT
6912	5044	7	milk	milk	NN
6912	5044	8	and	and	CC
6912	5044	9	oil	oil	NN
6912	5044	10	or	or	CC
6912	5044	11	melted	melt	VBN
6912	5044	12	fat	fat	NN
6912	5044	13	to	to	IN
6912	5044	14	it	-PRON-	PRP
6912	5044	15	.	.	.
6912	5045	1	Through	through	IN
6912	5045	2	a	a	DT
6912	5045	3	sifter	sifter	NN
6912	5045	4	add	add	VB
6912	5045	5	the	the	DT
6912	5045	6	dry	dry	JJ
6912	5045	7	ingredients	ingredient	NNS
6912	5045	8	to	to	IN
6912	5045	9	the	the	DT
6912	5045	10	milk	milk	NN
6912	5045	11	mixture	mixture	NN
6912	5045	12	.	.	.
6912	5046	1	Thoroughly	thoroughly	RB
6912	5046	2	mix	mix	VB
6912	5046	3	the	the	DT
6912	5046	4	ingredients	ingredient	NNS
6912	5046	5	by	by	IN
6912	5046	6	cutting	cut	VBG
6912	5046	7	them	-PRON-	PRP
6912	5046	8	with	with	IN
6912	5046	9	a	a	DT
6912	5046	10	knife	knife	NN
6912	5046	11	.	.	.
6912	5047	1	Roll	roll	VB
6912	5047	2	out	out	RP
6912	5047	3	on	on	IN
6912	5047	4	a	a	DT
6912	5047	5	floured	floured	JJ
6912	5047	6	board	board	NN
6912	5047	7	,	,	,
6912	5047	8	cut	cut	VBN
6912	5047	9	into	into	IN
6912	5047	10	oblong	oblong	JJ
6912	5047	11	pieces	piece	NNS
6912	5047	12	,	,	,
6912	5047	13	and	and	CC
6912	5047	14	with	with	IN
6912	5047	15	a	a	DT
6912	5047	16	floured	floured	JJ
6912	5047	17	knife	knife	NN
6912	5047	18	make	make	VBP
6912	5047	19	a	a	DT
6912	5047	20	deep	deep	JJ
6912	5047	21	crease	crease	NN
6912	5047	22	through	through	IN
6912	5047	23	the	the	DT
6912	5047	24	center	center	NN
6912	5047	25	of	of	IN
6912	5047	26	each	each	DT
6912	5047	27	roll	roll	NN
6912	5047	28	.	.	.
6912	5048	1	Brush	brush	VB
6912	5048	2	the	the	DT
6912	5048	3	top	top	NN
6912	5048	4	with	with	IN
6912	5048	5	diluted	diluted	JJ
6912	5048	6	egg	egg	NN
6912	5048	7	(	(	-LRB-
6912	5048	8	use	use	VB
6912	5048	9	2	2	CD
6912	5048	10	tablespoonfuls	tablespoonful	NNS
6912	5048	11	of	of	IN
6912	5048	12	water	water	NN
6912	5048	13	to	to	IN
6912	5048	14	1	1	CD
6912	5048	15	egg	egg	NN
6912	5048	16	)	)	-RRB-
6912	5048	17	and	and	CC
6912	5048	18	sprinkle	sprinkle	VB
6912	5048	19	granulated	granulated	JJ
6912	5048	20	sugar	sugar	NN
6912	5048	21	over	over	IN
6912	5048	22	it	-PRON-	PRP
6912	5048	23	.	.	.
6912	5049	1	Bake	bake	VB
6912	5049	2	in	in	IN
6912	5049	3	a	a	DT
6912	5049	4	moderate	moderate	JJ
6912	5049	5	oven	oven	NN
6912	5049	6	.	.	.
6912	5050	1	QUESTIONS	QUESTIONS	NNP
6912	5050	2	Why	why	WRB
6912	5050	3	is	be	VBZ
6912	5050	4	the	the	DT
6912	5050	5	top	top	NN
6912	5050	6	of	of	IN
6912	5050	7	the	the	DT
6912	5050	8	salad	salad	NN
6912	5050	9	roll	roll	NN
6912	5050	10	mixture	mixture	NN
6912	5050	11	brushed	brush	VBN
6912	5050	12	with	with	IN
6912	5050	13	egg	egg	NN
6912	5050	14	?	?	.
6912	5051	1	Why	why	WRB
6912	5051	2	should	should	MD
6912	5051	3	the	the	DT
6912	5051	4	egg	egg	NN
6912	5051	5	be	be	VB
6912	5051	6	diluted	dilute	VBN
6912	5051	7	for	for	IN
6912	5051	8	such	such	JJ
6912	5051	9	purposes	purpose	NNS
6912	5051	10	?	?	.
6912	5052	1	What	what	WDT
6912	5052	2	reason	reason	NN
6912	5052	3	is	be	VBZ
6912	5052	4	there	there	RB
6912	5052	5	for	for	IN
6912	5052	6	combining	combine	VBG
6912	5052	7	fish	fish	NN
6912	5052	8	,	,	,
6912	5052	9	salad	salad	NN
6912	5052	10	dressing	dressing	NN
6912	5052	11	,	,	,
6912	5052	12	and	and	CC
6912	5052	13	rolls	roll	NNS
6912	5052	14	?	?	.
6912	5053	1	How	how	WRB
6912	5053	2	much	much	JJ
6912	5053	3	fat	fat	NN
6912	5053	4	and	and	CC
6912	5053	5	protein	protein	NN
6912	5053	6	does	do	VBZ
6912	5053	7	canned	can	VBN
6912	5053	8	salmon	salmon	NN
6912	5053	9	and	and	CC
6912	5053	10	tunny	tunny	NN
6912	5053	11	contain	contain	NN
6912	5053	12	(	(	-LRB-
6912	5053	13	see	see	VB
6912	5053	14	_	_	NNP
6912	5053	15	U.	U.	NNP
6912	5054	1	S.	S.	NNP
6912	5054	2	Department	Department	NNP
6912	5054	3	of	of	IN
6912	5054	4	Agriculture	Agriculture	NNP
6912	5054	5	_	_	NNP
6912	5054	6	,	,	,
6912	5054	7	Bulletin	Bulletin	NNP
6912	5054	8	No	no	UH
6912	5054	9	.	.	.
6912	5055	1	28	28	CD
6912	5055	2	)	)	-RRB-
6912	5055	3	?	?	.
6912	5056	1	Compare	compare	VB
6912	5056	2	this	this	DT
6912	5056	3	with	with	IN
6912	5056	4	the	the	DT
6912	5056	5	quantity	quantity	NN
6912	5056	6	of	of	IN
6912	5056	7	fat	fat	NN
6912	5056	8	and	and	CC
6912	5056	9	protein	protein	NN
6912	5056	10	in	in	IN
6912	5056	11	beef	beef	NN
6912	5056	12	steak	steak	NNP
6912	5056	13	(	(	-LRB-
6912	5056	14	see	see	VB
6912	5056	15	Figure	Figure	NNP
6912	5056	16	68	68	CD
6912	5056	17	)	)	-RRB-
6912	5056	18	.	.	.
6912	5057	1	LESSON	LESSON	NNP
6912	5057	2	XCVI	XCVI	NNS
6912	5057	3	CREAM	CREAM	NNS
6912	5057	4	OF	of	IN
6912	5057	5	TOMATO	TOMATO	NNP
6912	5057	6	SOUP	SOUP	NNP
6912	5057	7	AND	and	CC
6912	5057	8	CHEESE	CHEESE	NNP
6912	5057	9	STRAWS	STRAWS	NNP
6912	5057	10	COMBINING	combine	VBG
6912	5057	11	MILK	MILK	NNS
6912	5057	12	WITH	with	IN
6912	5057	13	ACID.--In	acid.--in	NN
6912	5057	14	the	the	DT
6912	5057	15	preparation	preparation	NN
6912	5057	16	of	of	IN
6912	5057	17	Cream	Cream	NNP
6912	5057	18	of	of	IN
6912	5057	19	Tomato	Tomato	NNP
6912	5057	20	Soup	Soup	NNP
6912	5057	21	,	,	,
6912	5057	22	it	-PRON-	PRP
6912	5057	23	is	be	VBZ
6912	5057	24	necessary	necessary	JJ
6912	5057	25	to	to	TO
6912	5057	26	combine	combine	VB
6912	5057	27	milk	milk	NN
6912	5057	28	with	with	IN
6912	5057	29	tomatoes,--a	tomatoes,--a	NNP
6912	5057	30	food	food	NN
6912	5057	31	containing	contain	VBG
6912	5057	32	acid	acid	NN
6912	5057	33	.	.	.
6912	5058	1	If	if	IN
6912	5058	2	the	the	DT
6912	5058	3	following	follow	VBG
6912	5058	4	experiments	experiment	NNS
6912	5058	5	are	be	VBP
6912	5058	6	performed	perform	VBN
6912	5058	7	,	,	,
6912	5058	8	and	and	CC
6912	5058	9	applications	application	NNS
6912	5058	10	drawn	draw	VBN
6912	5058	11	from	from	IN
6912	5058	12	the	the	DT
6912	5058	13	results	result	NNS
6912	5058	14	of	of	IN
6912	5058	15	the	the	DT
6912	5058	16	experiments	experiment	NNS
6912	5058	17	,	,	,
6912	5058	18	it	-PRON-	PRP
6912	5058	19	should	should	MD
6912	5058	20	be	be	VB
6912	5058	21	possible	possible	JJ
6912	5058	22	to	to	TO
6912	5058	23	make	make	VB
6912	5058	24	this	this	DT
6912	5058	25	soup	soup	NN
6912	5058	26	successfully	successfully	RB
6912	5058	27	.	.	.
6912	5059	1	EXPERIMENT	EXPERIMENT	NNP
6912	5059	2	61	61	CD
6912	5059	3	:	:	:
6912	5059	4	EFFECT	effect	NN
6912	5059	5	OF	of	IN
6912	5059	6	ACID	ACID	NNP
6912	5059	7	ON	on	IN
6912	5059	8	MILK.--Put	MILK.--Put	NNS
6912	5059	9	a	a	DT
6912	5059	10	small	small	JJ
6912	5059	11	quantity	quantity	NN
6912	5059	12	of	of	IN
6912	5059	13	milk	milk	NN
6912	5059	14	in	in	IN
6912	5059	15	a	a	DT
6912	5059	16	test	test	NN
6912	5059	17	tube	tube	NN
6912	5059	18	,	,	,
6912	5059	19	heat	heat	VB
6912	5059	20	it	-PRON-	PRP
6912	5059	21	slightly	slightly	RB
6912	5059	22	,	,	,
6912	5059	23	and	and	CC
6912	5059	24	add	add	VB
6912	5059	25	a	a	DT
6912	5059	26	few	few	JJ
6912	5059	27	drops	drop	NNS
6912	5059	28	of	of	IN
6912	5059	29	some	some	DT
6912	5059	30	acid	acid	NN
6912	5059	31	substance,--	substance,--	VBD
6912	5059	32	tomato	tomato	NNP
6912	5059	33	juice	juice	NN
6912	5059	34	,	,	,
6912	5059	35	lemon	lemon	NN
6912	5059	36	juice	juice	NN
6912	5059	37	,	,	,
6912	5059	38	or	or	CC
6912	5059	39	vinegar	vinegar	NN
6912	5059	40	.	.	.
6912	5060	1	What	what	WP
6912	5060	2	is	be	VBZ
6912	5060	3	the	the	DT
6912	5060	4	result	result	NN
6912	5060	5	?	?	.
6912	5061	1	EXPERIMENT	EXPERIMENT	NNP
6912	5061	2	62	62	CD
6912	5061	3	:	:	:
6912	5061	4	NEUTRALIZATION	neutralization	NN
6912	5061	5	OF	of	IN
6912	5061	6	ACID	ACID	NNP
6912	5061	7	BY	by	IN
6912	5061	8	MEANS	mean	NNS
6912	5061	9	OF	of	IN
6912	5061	10	SODA.--Put	SODA.--Put	``
6912	5061	11	a	a	DT
6912	5061	12	small	small	JJ
6912	5061	13	quantity	quantity	NN
6912	5061	14	of	of	IN
6912	5061	15	any	any	DT
6912	5061	16	of	of	IN
6912	5061	17	the	the	DT
6912	5061	18	acids	acid	NNS
6912	5061	19	mentioned	mention	VBN
6912	5061	20	above	above	RB
6912	5061	21	in	in	IN
6912	5061	22	a	a	DT
6912	5061	23	test	test	NN
6912	5061	24	tube	tube	NN
6912	5061	25	and	and	CC
6912	5061	26	add	add	VB
6912	5061	27	1/4	1/4	CD
6912	5061	28	teaspoonful	teaspoonful	JJ
6912	5061	29	baking	baking	NN
6912	5061	30	soda	soda	NN
6912	5061	31	.	.	.
6912	5062	1	What	what	WP
6912	5062	2	happens	happen	VBZ
6912	5062	3	?	?	.
6912	5063	1	Now	now	RB
6912	5063	2	add	add	VB
6912	5063	3	a	a	DT
6912	5063	4	little	little	JJ
6912	5063	5	milk	milk	NN
6912	5063	6	to	to	IN
6912	5063	7	the	the	DT
6912	5063	8	mixture	mixture	NN
6912	5063	9	.	.	.
6912	5064	1	Does	do	VBZ
6912	5064	2	the	the	DT
6912	5064	3	milk	milk	NN
6912	5064	4	curdle	curdle	NN
6912	5064	5	?	?	.
6912	5065	1	How	how	WRB
6912	5065	2	has	have	VBZ
6912	5065	3	the	the	DT
6912	5065	4	acid	acid	NN
6912	5065	5	been	be	VBN
6912	5065	6	changed	change	VBN
6912	5065	7	so	so	IN
6912	5065	8	that	that	IN
6912	5065	9	it	-PRON-	PRP
6912	5065	10	does	do	VBZ
6912	5065	11	not	not	RB
6912	5065	12	curdle	curdle	VB
6912	5065	13	the	the	DT
6912	5065	14	milk	milk	NN
6912	5065	15	?	?	.
6912	5066	1	What	what	WDT
6912	5066	2	conclusions	conclusion	NNS
6912	5066	3	may	may	MD
6912	5066	4	be	be	VB
6912	5066	5	drawn	draw	VBN
6912	5066	6	from	from	IN
6912	5066	7	this	this	DT
6912	5066	8	as	as	IN
6912	5066	9	to	to	IN
6912	5066	10	the	the	DT
6912	5066	11	use	use	NN
6912	5066	12	of	of	IN
6912	5066	13	soda	soda	NN
6912	5066	14	in	in	IN
6912	5066	15	cooking	cook	VBG
6912	5066	16	tomato	tomato	NN
6912	5066	17	and	and	CC
6912	5066	18	milk	milk	NN
6912	5066	19	mixtures	mixture	NNS
6912	5066	20	?	?	.
6912	5067	1	CREAM	cream	NN
6912	5067	2	OF	of	IN
6912	5067	3	TOMATO	TOMATO	NNP
6912	5067	4	SOUP	SOUP	NNP
6912	5067	5	1	1	CD
6912	5067	6	can	can	MD
6912	5067	7	tomatoes	tomato	NNS
6912	5067	8	1/4	1/4	CD
6912	5067	9	teaspoonful	teaspoonful	JJ
6912	5067	10	baking	baking	NN
6912	5067	11	soda	soda	NN
6912	5067	12	1	1	CD
6912	5067	13	quart	quart	NNP
6912	5067	14	milk	milk	NN
6912	5067	15	1/3	1/3	CD
6912	5067	16	cupful	cupful	JJ
6912	5067	17	flour	flour	NN
6912	5067	18	1/4	1/4	CD
6912	5067	19	cupful	cupful	JJ
6912	5067	20	butter	butter	NN
6912	5067	21	or	or	CC
6912	5067	22	substitute	substitute	NN
6912	5067	23	1	1	CD
6912	5067	24	tablespoonful	tablespoonful	JJ
6912	5067	25	salt	salt	NN
6912	5067	26	1/8	1/8	CD
6912	5067	27	teaspoonful	teaspoonful	JJ
6912	5067	28	pepper	pepper	NN
6912	5067	29	Turn	turn	VBP
6912	5067	30	the	the	DT
6912	5067	31	tomatoes	tomato	NNS
6912	5067	32	into	into	IN
6912	5067	33	a	a	DT
6912	5067	34	saucepan	saucepan	NN
6912	5067	35	,	,	,
6912	5067	36	cover	cover	VB
6912	5067	37	them	-PRON-	PRP
6912	5067	38	;	;	:
6912	5067	39	cook	cook	VB
6912	5067	40	at	at	IN
6912	5067	41	simmering	simmer	VBG
6912	5067	42	temperature	temperature	NN
6912	5067	43	for	for	IN
6912	5067	44	about	about	RB
6912	5067	45	fifteen	fifteen	CD
6912	5067	46	minutes	minute	NNS
6912	5067	47	.	.	.
6912	5068	1	Press	press	NN
6912	5068	2	through	through	IN
6912	5068	3	a	a	DT
6912	5068	4	strainer	strainer	NN
6912	5068	5	and	and	CC
6912	5068	6	add	add	VB
6912	5068	7	the	the	DT
6912	5068	8	baking	baking	NN
6912	5068	9	soda	soda	NN
6912	5068	10	.	.	.
6912	5069	1	Make	make	VB
6912	5069	2	a	a	DT
6912	5069	3	White	White	NNP
6912	5069	4	Sauce	Sauce	NNP
6912	5069	5	of	of	IN
6912	5069	6	the	the	DT
6912	5069	7	milk	milk	NN
6912	5069	8	,	,	,
6912	5069	9	flour	flour	NN
6912	5069	10	,	,	,
6912	5069	11	and	and	CC
6912	5069	12	fat	fat	NN
6912	5069	13	,	,	,
6912	5069	14	_	_	NNP
6912	5069	15	remove	remove	VBP
6912	5069	16	from	from	IN
6912	5069	17	the	the	DT
6912	5069	18	fire	fire	NN
6912	5069	19	_	_	NNP
6912	5069	20	.	.	.
6912	5070	1	Add	add	VB
6912	5070	2	the	the	DT
6912	5070	3	_	_	NNP
6912	5070	4	hot	hot	JJ
6912	5070	5	_	_	NNP
6912	5070	6	tomatoes	tomato	NNS
6912	5070	7	slowly	slowly	RB
6912	5070	8	to	to	IN
6912	5070	9	the	the	DT
6912	5070	10	White	White	NNP
6912	5070	11	Sauce	Sauce	NNP
6912	5070	12	,	,	,
6912	5070	13	stirring	stir	VBG
6912	5070	14	constantly	constantly	RB
6912	5070	15	.	.	.
6912	5071	1	Add	add	VB
6912	5071	2	the	the	DT
6912	5071	3	seasonings	seasoning	NNS
6912	5071	4	.	.	.
6912	5072	1	_	_	NNP
6912	5072	2	Do	do	VBP
6912	5072	3	not	not	RB
6912	5072	4	heat	heat	VB
6912	5072	5	the	the	DT
6912	5072	6	mixture	mixture	NN
6912	5072	7	after	after	IN
6912	5072	8	combining	combine	VBG
6912	5072	9	the	the	DT
6912	5072	10	tomatoes	tomato	NNS
6912	5072	11	and	and	CC
6912	5072	12	White	White	NNP
6912	5072	13	Sauce	Sauce	NNP
6912	5072	14	.	.	.
6912	5073	1	Serve	serve	VB
6912	5073	2	at	at	IN
6912	5073	3	once	once	RB
6912	5073	4	.	.	.
6912	5073	5	_	_	NNP
6912	5073	6	[	[	-LRB-
6912	5073	7	Illustration	illustration	NN
6912	5073	8	:	:	:
6912	5073	9	FIGURE	FIGURE	NNP
6912	5073	10	64	64	CD
6912	5073	11	-	-	HYPH
6912	5073	12	-THE	-THE	-LRB-
6912	5073	13	COMPOSITION	composition	NN
6912	5073	14	OF	of	IN
6912	5073	15	MILK	milk	NN
6912	5073	16	AND	and	CC
6912	5073	17	MILK	MILK	NNP
6912	5073	18	PRODUCTS	PRODUCTS	NNP
6912	5073	19	]	]	-RRB-
6912	5073	20	Cream	Cream	NNP
6912	5073	21	of	of	IN
6912	5073	22	Tomato	Tomato	NNP
6912	5073	23	Soup	Soup	NNP
6912	5073	24	may	may	MD
6912	5073	25	also	also	RB
6912	5073	26	be	be	VB
6912	5073	27	prepared	prepare	VBN
6912	5073	28	by	by	IN
6912	5073	29	making	make	VBG
6912	5073	30	a	a	DT
6912	5073	31	sauce	sauce	NN
6912	5073	32	of	of	IN
6912	5073	33	the	the	DT
6912	5073	34	tomatoes	tomato	NNS
6912	5073	35	,	,	,
6912	5073	36	flour	flour	NN
6912	5073	37	,	,	,
6912	5073	38	and	and	CC
6912	5073	39	fat	fat	NN
6912	5073	40	,	,	,
6912	5073	41	adding	add	VBG
6912	5073	42	the	the	DT
6912	5073	43	baking	baking	NN
6912	5073	44	soda	soda	NN
6912	5073	45	and	and	CC
6912	5073	46	pouring	pour	VBG
6912	5073	47	the	the	DT
6912	5073	48	sauce	sauce	NN
6912	5073	49	into	into	IN
6912	5073	50	the	the	DT
6912	5073	51	hot	hot	JJ
6912	5073	52	milk	milk	NN
6912	5073	53	and	and	CC
6912	5073	54	finally	finally	RB
6912	5073	55	adding	add	VBG
6912	5073	56	the	the	DT
6912	5073	57	seasonings	seasoning	NNS
6912	5073	58	.	.	.
6912	5074	1	Note	note	VB
6912	5074	2	that	that	IN
6912	5074	3	in	in	IN
6912	5074	4	either	either	DT
6912	5074	5	method	method	NN
6912	5074	6	of	of	IN
6912	5074	7	preparation	preparation	NN
6912	5074	8	,	,	,
6912	5074	9	the	the	DT
6912	5074	10	tomato	tomato	NN
6912	5074	11	is	be	VBZ
6912	5074	12	added	add	VBN
6912	5074	13	to	to	IN
6912	5074	14	the	the	DT
6912	5074	15	milk	milk	NN
6912	5074	16	and	and	CC
6912	5074	17	the	the	DT
6912	5074	18	salt	salt	NN
6912	5074	19	is	be	VBZ
6912	5074	20	added	add	VBN
6912	5074	21	just	just	RB
6912	5074	22	before	before	IN
6912	5074	23	serving	serve	VBG
6912	5074	24	.	.	.
6912	5075	1	Only	only	RB
6912	5075	2	enough	enough	JJ
6912	5075	3	baking	baking	NN
6912	5075	4	soda	soda	NN
6912	5075	5	is	be	VBZ
6912	5075	6	used	use	VBN
6912	5075	7	to	to	TO
6912	5075	8	affect	affect	VB
6912	5075	9	a	a	DT
6912	5075	10	portion	portion	NN
6912	5075	11	of	of	IN
6912	5075	12	the	the	DT
6912	5075	13	acid	acid	NN
6912	5075	14	of	of	IN
6912	5075	15	the	the	DT
6912	5075	16	tomatoes	tomato	NNS
6912	5075	17	so	so	IN
6912	5075	18	that	that	IN
6912	5075	19	the	the	DT
6912	5075	20	pleasing	pleasing	JJ
6912	5075	21	acid	acid	NN
6912	5075	22	flavor	flavor	NN
6912	5075	23	of	of	IN
6912	5075	24	the	the	DT
6912	5075	25	tomatoes	tomato	NNS
6912	5075	26	still	still	RB
6912	5075	27	predominates	predominate	VBZ
6912	5075	28	.	.	.
6912	5076	1	CHEESE	cheese	NN
6912	5076	2	STRAWS	STRAWS	NNP
6912	5076	3	2/3	2/3	CD
6912	5076	4	cupful	cupful	JJ
6912	5076	5	flour	flour	NN
6912	5076	6	1/4	1/4	CD
6912	5076	7	teaspoonful	teaspoonful	JJ
6912	5076	8	salt	salt	NN
6912	5076	9	Cayenne	Cayenne	NNP
6912	5076	10	1	1	CD
6912	5076	11	cupful	cupful	JJ
6912	5076	12	soft	soft	JJ
6912	5076	13	bread	bread	NN
6912	5076	14	crumbs	crumb	VBZ
6912	5076	15	1	1	CD
6912	5076	16	cupful	cupful	JJ
6912	5076	17	grated	grate	VBN
6912	5076	18	cheese	cheese	NN
6912	5076	19	2	2	CD
6912	5076	20	tablespoonfuls	tablespoonful	NNS
6912	5076	21	milk	milk	NN
6912	5076	22	Mix	mix	VB
6912	5076	23	the	the	DT
6912	5076	24	ingredients	ingredient	NNS
6912	5076	25	in	in	IN
6912	5076	26	the	the	DT
6912	5076	27	order	order	NN
6912	5076	28	given	give	VBN
6912	5076	29	in	in	IN
6912	5076	30	the	the	DT
6912	5076	31	recipe	recipe	NN
6912	5076	32	.	.	.
6912	5077	1	(	(	-LRB-
6912	5077	2	The	the	DT
6912	5077	3	milk	milk	NN
6912	5077	4	should	should	MD
6912	5077	5	merely	merely	RB
6912	5077	6	moisten	moisten	VB
6912	5077	7	the	the	DT
6912	5077	8	ingredients	ingredient	NNS
6912	5077	9	so	so	IN
6912	5077	10	they	-PRON-	PRP
6912	5077	11	will	will	MD
6912	5077	12	stick	stick	VB
6912	5077	13	together	together	RB
6912	5077	14	.	.	.
6912	5078	1	It	-PRON-	PRP
6912	5078	2	may	may	MD
6912	5078	3	be	be	VB
6912	5078	4	necessary	necessary	JJ
6912	5078	5	to	to	TO
6912	5078	6	increase	increase	VB
6912	5078	7	the	the	DT
6912	5078	8	quantity	quantity	NN
6912	5078	9	.	.	.
6912	5078	10	)	)	-RRB-
6912	5079	1	On	on	IN
6912	5079	2	a	a	DT
6912	5079	3	slightly	slightly	RB
6912	5079	4	floured	flour	VBN
6912	5079	5	board	board	NN
6912	5079	6	roll	roll	VBP
6912	5079	7	the	the	DT
6912	5079	8	mixture	mixture	NN
6912	5079	9	to	to	IN
6912	5079	10	1/4	1/4	CD
6912	5079	11	inch	inch	NN
6912	5079	12	thickness	thickness	NN
6912	5079	13	.	.	.
6912	5080	1	Cut	cut	NN
6912	5080	2	in	in	IN
6912	5080	3	strips	strip	NNS
6912	5080	4	1/4	1/4	CD
6912	5080	5	inch	inch	NN
6912	5080	6	wide	wide	JJ
6912	5080	7	and	and	CC
6912	5080	8	4	4	CD
6912	5080	9	to	to	TO
6912	5080	10	6	6	CD
6912	5080	11	inches	inch	NNS
6912	5080	12	long	long	JJ
6912	5080	13	.	.	.
6912	5081	1	Place	place	NN
6912	5081	2	on	on	IN
6912	5081	3	an	an	DT
6912	5081	4	oiled	oiled	JJ
6912	5081	5	pan	pan	NN
6912	5081	6	.	.	.
6912	5082	1	Bake	bake	VB
6912	5082	2	until	until	IN
6912	5082	3	brown	brown	JJ
6912	5082	4	in	in	IN
6912	5082	5	a	a	DT
6912	5082	6	moderate	moderate	JJ
6912	5082	7	oven	oven	NN
6912	5082	8	.	.	.
6912	5083	1	QUESTIONS	QUESTIONS	NNP
6912	5083	2	Why	why	WRB
6912	5083	3	should	should	MD
6912	5083	4	tomatoes	tomato	NNS
6912	5083	5	be	be	VB
6912	5083	6	covered	cover	VBN
6912	5083	7	when	when	WRB
6912	5083	8	cooked	cook	VBN
6912	5083	9	for	for	IN
6912	5083	10	soup	soup	NN
6912	5083	11	?	?	.
6912	5084	1	Why	why	WRB
6912	5084	2	should	should	MD
6912	5084	3	they	-PRON-	PRP
6912	5084	4	be	be	VB
6912	5084	5	cooked	cook	VBN
6912	5084	6	at	at	IN
6912	5084	7	simmering	simmer	VBG
6912	5084	8	rather	rather	RB
6912	5084	9	than	than	IN
6912	5084	10	boiling	boil	VBG
6912	5084	11	temperature	temperature	NN
6912	5084	12	?	?	.
6912	5085	1	From	from	IN
6912	5085	2	the	the	DT
6912	5085	3	results	result	NNS
6912	5085	4	of	of	IN
6912	5085	5	your	-PRON-	PRP$
6912	5085	6	experiments	experiment	NNS
6912	5085	7	(	(	-LRB-
6912	5085	8	see	see	VB
6912	5085	9	Experiments	experiment	NNS
6912	5085	10	61	61	CD
6912	5085	11	and	and	CC
6912	5085	12	62	62	CD
6912	5085	13	)	)	-RRB-
6912	5085	14	explain	explain	VBP
6912	5085	15	why	why	WRB
6912	5085	16	soda	soda	NN
6912	5085	17	is	be	VBZ
6912	5085	18	added	add	VBN
6912	5085	19	to	to	IN
6912	5085	20	the	the	DT
6912	5085	21	tomatoes	tomato	NNS
6912	5085	22	in	in	IN
6912	5085	23	Cream	Cream	NNP
6912	5085	24	of	of	IN
6912	5085	25	Tomato	Tomato	NNP
6912	5085	26	Soup	Soup	NNP
6912	5085	27	.	.	.
6912	5086	1	What	what	WP
6912	5086	2	is	be	VBZ
6912	5086	3	the	the	DT
6912	5086	4	purpose	purpose	NN
6912	5086	5	of	of	IN
6912	5086	6	adding	add	VBG
6912	5086	7	the	the	DT
6912	5086	8	strained	strained	JJ
6912	5086	9	tomatoes	tomato	NNS
6912	5086	10	or	or	CC
6912	5086	11	Tomato	Tomato	NNP
6912	5086	12	Sauce	Sauce	NNP
6912	5086	13	_	_	NNP
6912	5086	14	slowly	slowly	RB
6912	5086	15	_	_	NNP
6912	5086	16	to	to	IN
6912	5086	17	the	the	DT
6912	5086	18	White	White	NNP
6912	5086	19	Sauce	Sauce	NNP
6912	5086	20	or	or	CC
6912	5086	21	milk	milk	NN
6912	5086	22	?	?	.
6912	5087	1	Why	why	WRB
6912	5087	2	should	should	MD
6912	5087	3	the	the	DT
6912	5087	4	soup	soup	NN
6912	5087	5	be	be	VB
6912	5087	6	served	serve	VBN
6912	5087	7	_	_	NNP
6912	5087	8	at	at	IN
6912	5087	9	once	once	RB
6912	5087	10	_	_	NNP
6912	5087	11	after	after	IN
6912	5087	12	combining	combine	VBG
6912	5087	13	the	the	DT
6912	5087	14	tomato	tomato	NN
6912	5087	15	and	and	CC
6912	5087	16	milk	milk	NN
6912	5087	17	mixture	mixture	NN
6912	5087	18	?	?	.
6912	5088	1	If	if	IN
6912	5088	2	enough	enough	JJ
6912	5088	3	Cream	Cream	NNP
6912	5088	4	of	of	IN
6912	5088	5	Tomato	Tomato	NNP
6912	5088	6	Soup	Soup	NNP
6912	5088	7	were	be	VBD
6912	5088	8	prepared	prepare	VBN
6912	5088	9	for	for	IN
6912	5088	10	two	two	CD
6912	5088	11	meals	meal	NNS
6912	5088	12	,	,	,
6912	5088	13	how	how	WRB
6912	5088	14	and	and	CC
6912	5088	15	when	when	WRB
6912	5088	16	should	should	MD
6912	5088	17	the	the	DT
6912	5088	18	tomatoes	tomato	NNS
6912	5088	19	and	and	CC
6912	5088	20	White	White	NNP
6912	5088	21	Sauce	Sauce	NNP
6912	5088	22	be	be	VB
6912	5088	23	mixed	mix	VBN
6912	5088	24	?	?	.
6912	5089	1	What	what	WP
6912	5089	2	is	be	VBZ
6912	5089	3	the	the	DT
6912	5089	4	price	price	NN
6912	5089	5	per	per	IN
6912	5089	6	can	can	NN
6912	5089	7	of	of	IN
6912	5089	8	tomatoes	tomato	NNS
6912	5089	9	?	?	.
6912	5090	1	How	how	WRB
6912	5090	2	many	many	JJ
6912	5090	3	cupfuls	cupful	NNS
6912	5090	4	in	in	IN
6912	5090	5	one	one	CD
6912	5090	6	can	can	NN
6912	5090	7	of	of	IN
6912	5090	8	tomatoes	tomato	NNS
6912	5090	9	?	?	.
6912	5091	1	With	with	IN
6912	5091	2	the	the	DT
6912	5091	3	aid	aid	NN
6912	5091	4	of	of	IN
6912	5091	5	_	_	NNP
6912	5091	6	United	United	NNP
6912	5091	7	States	States	NNP
6912	5091	8	Department	Department	NNP
6912	5091	9	of	of	IN
6912	5091	10	Agriculture	Agriculture	NNP
6912	5091	11	,	,	,
6912	5091	12	_	_	NNP
6912	5091	13	Bulletin	Bulletin	NNP
6912	5091	14	No	No	NNP
6912	5091	15	.	.	.
6912	5092	1	28	28	CD
6912	5092	2	and	and	CC
6912	5092	3	illustrations	illustration	NNS
6912	5092	4	in	in	IN
6912	5092	5	this	this	DT
6912	5092	6	text	text	NN
6912	5092	7	,	,	,
6912	5092	8	tabulate	tabulate	VBP
6912	5092	9	the	the	DT
6912	5092	10	composition	composition	NN
6912	5092	11	of	of	IN
6912	5092	12	tomatoes	tomato	NNS
6912	5092	13	,	,	,
6912	5092	14	whole	whole	JJ
6912	5092	15	milk	milk	NN
6912	5092	16	(	(	-LRB-
6912	5092	17	see	see	VB
6912	5092	18	Figure	Figure	NNP
6912	5092	19	64	64	CD
6912	5092	20	)	)	-RRB-
6912	5092	21	,	,	,
6912	5092	22	cheese	cheese	NN
6912	5092	23	(	(	-LRB-
6912	5092	24	see	see	VB
6912	5092	25	Figure	Figure	NNP
6912	5092	26	75	75	CD
6912	5092	27	)	)	-RRB-
6912	5092	28	,	,	,
6912	5092	29	flour	flour	NN
6912	5092	30	,	,	,
6912	5092	31	and	and	CC
6912	5092	32	bread	bread	NN
6912	5092	33	(	(	-LRB-
6912	5092	34	see	see	VB
6912	5092	35	Figure	Figure	NNP
6912	5092	36	77	77	CD
6912	5092	37	)	)	-RRB-
6912	5092	38	.	.	.
6912	5093	1	Explain	explain	VB
6912	5093	2	why	why	WRB
6912	5093	3	Cream	Cream	NNP
6912	5093	4	of	of	IN
6912	5093	5	Tomato	Tomato	NNP
6912	5093	6	Soup	Soup	NNP
6912	5093	7	and	and	CC
6912	5093	8	Cheese	Cheese	NNP
6912	5093	9	Straws	Straws	NNP
6912	5093	10	make	make	VBP
6912	5093	11	a	a	DT
6912	5093	12	desirable	desirable	JJ
6912	5093	13	combination	combination	NN
6912	5093	14	from	from	IN
6912	5093	15	the	the	DT
6912	5093	16	standpoint	standpoint	NN
6912	5093	17	of	of	IN
6912	5093	18	composition	composition	NN
6912	5093	19	and	and	CC
6912	5093	20	use	use	NN
6912	5093	21	in	in	IN
6912	5093	22	the	the	DT
6912	5093	23	body	body	NN
6912	5093	24	.	.	.
6912	5094	1	LESSON	LESSON	NNP
6912	5094	2	XCVII	XCVII	NNP
6912	5094	3	VEAL	veal	NN
6912	5094	4	AND	and	CC
6912	5094	5	POTATOES	potato	NNS
6912	5094	6	MUSCLE	muscle	NN
6912	5094	7	OF	of	IN
6912	5094	8	YOUNG	YOUNG	NNP
6912	5094	9	ANIMALS.--The	animals.--the	JJ
6912	5094	10	muscle	muscle	NN
6912	5094	11	of	of	IN
6912	5094	12	an	an	DT
6912	5094	13	undeveloped	undeveloped	JJ
6912	5094	14	animal	animal	NN
6912	5094	15	contains	contain	VBZ
6912	5094	16	more	more	JJR
6912	5094	17	water	water	NN
6912	5094	18	than	than	IN
6912	5094	19	does	do	VBZ
6912	5094	20	the	the	DT
6912	5094	21	muscle	muscle	NN
6912	5094	22	of	of	IN
6912	5094	23	a	a	DT
6912	5094	24	mature	mature	JJ
6912	5094	25	animal	animal	NN
6912	5094	26	.	.	.
6912	5095	1	It	-PRON-	PRP
6912	5095	2	is	be	VBZ
6912	5095	3	also	also	RB
6912	5095	4	lacking	lack	VBG
6912	5095	5	in	in	IN
6912	5095	6	flavor	flavor	NN
6912	5095	7	and	and	CC
6912	5095	8	usually	usually	RB
6912	5095	9	contains	contain	VBZ
6912	5095	10	little	little	JJ
6912	5095	11	fat	fat	NN
6912	5095	12	.	.	.
6912	5096	1	The	the	DT
6912	5096	2	meat	meat	NN
6912	5096	3	does	do	VBZ
6912	5096	4	not	not	RB
6912	5096	5	keep	keep	VB
6912	5096	6	so	so	RB
6912	5096	7	well	well	RB
6912	5096	8	as	as	IN
6912	5096	9	that	that	DT
6912	5096	10	of	of	IN
6912	5096	11	a	a	DT
6912	5096	12	mature	mature	JJ
6912	5096	13	animal	animal	NN
6912	5096	14	;	;	:
6912	5096	15	therefore	therefore	RB
6912	5096	16	it	-PRON-	PRP
6912	5096	17	should	should	MD
6912	5096	18	be	be	VB
6912	5096	19	used	use	VBN
6912	5096	20	at	at	IN
6912	5096	21	once	once	RB
6912	5096	22	and	and	CC
6912	5096	23	not	not	RB
6912	5096	24	allowed	allow	VBN
6912	5096	25	to	to	TO
6912	5096	26	hang	hang	VB
6912	5096	27	.	.	.
6912	5097	1	[	[	-LRB-
6912	5097	2	Illustration	illustration	NN
6912	5097	3	:	:	:
6912	5097	4	FIGURE	figure	VB
6912	5097	5	65.--CUTS	65.--cuts	NN
6912	5097	6	OF	of	IN
6912	5097	7	VEAL	veal	NN
6912	5097	8	.	.	.
6912	5097	9	]	]	-RRB-
6912	5098	1	CUTS	cuts	NN
6912	5098	2	OF	of	IN
6912	5098	3	VEAL	VEAL	NNP
6912	5098	4	(	(	-LRB-
6912	5098	5	see	see	VB
6912	5098	6	Figure	Figure	NNP
6912	5098	7	65	65	CD
6912	5098	8	)	)	-RRB-
6912	5098	9	.	.	.
6912	5099	1	=	=	NFP
6912	5099	2	=	=	NFP
6912	5099	3	=	=	SYM
6912	5099	4	=	=	SYM
6912	5099	5	=	=	SYM
6912	5099	6	=	=	SYM
6912	5099	7	=	=	SYM
6912	5099	8	=	=	SYM
6912	5099	9	=	=	SYM
6912	5099	10	=	=	SYM
6912	5099	11	=	=	SYM
6912	5099	12	=	=	SYM
6912	5099	13	=	=	SYM
6912	5099	14	=	=	SYM
6912	5099	15	=	=	SYM
6912	5099	16	=	=	SYM
6912	5099	17	=	=	SYM
6912	5099	18	=	=	SYM
6912	5099	19	=	=	SYM
6912	5099	20	=	=	SYM
6912	5099	21	=	=	SYM
6912	5099	22	=	=	SYM
6912	5099	23	=	=	SYM
6912	5099	24	=	=	SYM
6912	5099	25	=	=	SYM
6912	5099	26	=	=	SYM
6912	5099	27	=	=	SYM
6912	5099	28	=	=	SYM
6912	5099	29	=	=	SYM
6912	5099	30	=	=	SYM
6912	5099	31	=	=	SYM
6912	5099	32	=	=	SYM
6912	5099	33	=	=	SYM
6912	5099	34	=	=	SYM
6912	5099	35	=	=	SYM
6912	5099	36	=	=	SYM
6912	5099	37	=	=	SYM
6912	5099	38	=	=	SYM
6912	5099	39	=	=	SYM
6912	5099	40	=	=	SYM
6912	5099	41	=	=	SYM
6912	5099	42	=	=	SYM
6912	5099	43	=	=	SYM
6912	5099	44	=	=	SYM
6912	5099	45	=	=	SYM
6912	5099	46	=	=	SYM
6912	5099	47	=	=	SYM
6912	5099	48	=	=	SYM
6912	5099	49	=	=	SYM
6912	5099	50	=	=	SYM
6912	5099	51	=	=	SYM
6912	5099	52	=	=	SYM
6912	5099	53	=	=	SYM
6912	5099	54	=	=	SYM
6912	5099	55	=	=	SYM
6912	5099	56	=	=	SYM
6912	5099	57	=	=	SYM
6912	5099	58	=	=	SYM
6912	5099	59	=	=	SYM
6912	5099	60	=	=	SYM
6912	5099	61	=	=	SYM
6912	5099	62	=	=	SYM
6912	5099	63	=	=	SYM
6912	5099	64	=	=	SYM
6912	5099	65	=	=	SYM
6912	5099	66	=	=	SYM
6912	5099	67	=	=	SYM
6912	5099	68	|	|	NNP
6912	5099	69	NAME	NAME	NNP
6912	5099	70	OF	of	IN
6912	5099	71	CUT	CUT	NNP
6912	5099	72	|	|	NNP
6912	5099	73	FORM	FORM	NNP
6912	5099	74	OF	of	IN
6912	5099	75	CUT	CUT	NNP
6912	5099	76	|	|	NNP
6912	5099	77	METHOD	METHOD	NNP
6912	5099	78	OF	of	IN
6912	5099	79	COOKING	COOKING	NNP
6912	5099	80	|	|	NNP
6912	5099	81	=	=	SYM
6912	5099	82	=	=	SYM
6912	5099	83	=	=	SYM
6912	5099	84	=	=	SYM
6912	5099	85	=	=	SYM
6912	5099	86	=	=	SYM
6912	5099	87	=	=	SYM
6912	5099	88	=	=	SYM
6912	5099	89	=	=	SYM
6912	5099	90	=	=	SYM
6912	5099	91	=	=	SYM
6912	5099	92	=	=	SYM
6912	5099	93	=	=	SYM
6912	5099	94	=	=	SYM
6912	5099	95	=	=	SYM
6912	5099	96	=	=	SYM
6912	5099	97	=	=	SYM
6912	5099	98	=	=	SYM
6912	5099	99	=	=	SYM
6912	5099	100	=	=	SYM
6912	5099	101	=	=	SYM
6912	5099	102	=	=	SYM
6912	5099	103	=	=	SYM
6912	5099	104	=	=	SYM
6912	5099	105	=	=	SYM
6912	5099	106	=	=	SYM
6912	5099	107	=	=	SYM
6912	5099	108	=	=	SYM
6912	5099	109	=	=	SYM
6912	5099	110	=	=	SYM
6912	5099	111	=	=	SYM
6912	5099	112	=	=	SYM
6912	5099	113	=	=	SYM
6912	5099	114	=	=	SYM
6912	5099	115	=	=	SYM
6912	5099	116	=	=	SYM
6912	5099	117	=	=	SYM
6912	5099	118	=	=	SYM
6912	5099	119	=	=	SYM
6912	5099	120	=	=	SYM
6912	5099	121	=	=	SYM
6912	5099	122	=	=	SYM
6912	5099	123	=	=	SYM
6912	5099	124	=	=	SYM
6912	5099	125	=	=	SYM
6912	5099	126	=	=	SYM
6912	5099	127	=	=	SYM
6912	5099	128	=	=	SYM
6912	5099	129	=	=	SYM
6912	5099	130	=	=	SYM
6912	5099	131	=	=	SYM
6912	5099	132	=	=	SYM
6912	5099	133	=	=	SYM
6912	5099	134	=	=	SYM
6912	5099	135	=	=	SYM
6912	5099	136	=	=	SYM
6912	5099	137	=	=	SYM
6912	5099	138	=	=	SYM
6912	5099	139	=	=	SYM
6912	5099	140	=	=	SYM
6912	5099	141	=	=	SYM
6912	5099	142	=	=	SYM
6912	5099	143	=	=	SYM
6912	5099	144	=	=	SYM
6912	5099	145	=	=	SYM
6912	5099	146	=	=	SYM
6912	5099	147	=	=	SYM
6912	5099	148	|	|	NNP
6912	5099	149	A.	A.	NNP
6912	5099	150	Loin	Loin	NNP
6912	5099	151	.	.	.
6912	5100	1	|	|	NNP
6912	5100	2	Chops	Chops	NNPS
6912	5100	3	.	.	.
6912	5101	1	|	|	NNP
6912	5101	2	Sauteing	Sauteing	NNP
6912	5101	3	.	.	.
6912	5102	1	|	|	NNP
6912	5102	2	|	|	CD
6912	5102	3	|	|	CD
6912	5102	4	Thick	Thick	NNP
6912	5102	5	Pieces	piece	NNS
6912	5102	6	.	.	.
6912	5103	1	|	|	NNP
6912	5103	2	Roasting	Roasting	NNP
6912	5103	3	.	.	.
6912	5104	1	|	|	NNP
6912	5104	2	|	|	CD
6912	5104	3	|	|	CD
6912	5104	4	|	|	CD
6912	5104	5	|	|	CD
6912	5104	6	|	|	NNP
6912	5104	7	B.	b.	NN
6912	5105	1	Leg	Leg	NNP
6912	5105	2	.	.	.
6912	5106	1	|	|	NNP
6912	5106	2	Steaks	steak	NNS
6912	5106	3	--	--	:
6912	5106	4	veal	veal	NN
6912	5106	5	cutlets	cutlet	NNS
6912	5106	6	|	|	NNP
6912	5106	7	Sauteing	Sauteing	NNP
6912	5106	8	.	.	.
6912	5107	1	|	|	NNP
6912	5107	2	|	|	CD
6912	5107	3	|	|	NNS
6912	5107	4	or	or	CC
6912	5107	5	veal	veal	NN
6912	5107	6	steak	steak	NN
6912	5107	7	.	.	.
6912	5108	1	|	|	NNP
6912	5108	2	Stewing	Stewing	NNP
6912	5108	3	.	.	.
6912	5109	1	|	|	NNP
6912	5109	2	|	|	CD
6912	5109	3	|	|	CD
6912	5109	4	Thick	Thick	NNP
6912	5109	5	Pieces	piece	NNS
6912	5109	6	.	.	.
6912	5110	1	|	|	NNP
6912	5110	2	Roasting	Roasting	NNP
6912	5110	3	.	.	.
6912	5111	1	|	|	NNP
6912	5111	2	|	|	CD
6912	5111	3	|	|	CD
6912	5111	4	|	|	CD
6912	5111	5	|	|	NNP
6912	5111	6	|	|	NNP
6912	5111	7	C.	C.	NNP
6912	5111	8	Knuckle	Knuckle	NNP
6912	5111	9	.	.	.
6912	5112	1	|	|	NNP
6912	5112	2	Whole	Whole	NNP
6912	5112	3	.	.	.
6912	5113	1	|	|	NNP
6912	5113	2	Stewing	Stewing	NNP
6912	5113	3	.	.	.
6912	5114	1	|	|	NNP
6912	5114	2	|	|	NNP
6912	5114	3	|	|	CD
6912	5114	4	|	|	NNP
6912	5114	5	Soup	soup	NN
6912	5114	6	-	-	HYPH
6912	5114	7	making	making	NN
6912	5114	8	.	.	.
6912	5115	1	|	|	NNP
6912	5115	2	|	|	CD
6912	5115	3	|	|	CD
6912	5115	4	|	|	CD
6912	5115	5	|	|	CD
6912	5115	6	|	|	NNP
6912	5115	7	D.	D.	NNP
6912	5115	8	Rib	Rib	NNP
6912	5115	9	or	or	CC
6912	5115	10	Rack	Rack	NNP
6912	5115	11	.	.	.
6912	5116	1	|	|	NNP
6912	5116	2	Chops	Chops	NNPS
6912	5116	3	.	.	.
6912	5117	1	|	|	NNP
6912	5117	2	Sauteing	Sauteing	NNP
6912	5117	3	.	.	.
6912	5118	1	|	|	NNP
6912	5118	2	|	|	CD
6912	5118	3	|	|	CD
6912	5118	4	Thick	Thick	NNP
6912	5118	5	Pieces	piece	NNS
6912	5118	6	.	.	.
6912	5119	1	|	|	NNP
6912	5119	2	Roasting	Roasting	NNP
6912	5119	3	.	.	.
6912	5120	1	|	|	NNP
6912	5120	2	|	|	CD
6912	5120	3	|	|	CD
6912	5120	4	|	|	CD
6912	5120	5	|	|	CD
6912	5120	6	|	|	NNP
6912	5120	7	E.	E.	NNP
6912	5120	8	Shoulder	Shoulder	NNP
6912	5120	9	.	.	.
6912	5121	1	|	|	NNP
6912	5121	2	Thick	Thick	NNP
6912	5121	3	Pieces	Pieces	NNPS
6912	5121	4	.	.	.
6912	5122	1	|	|	NNP
6912	5122	2	Stuffing	Stuffing	NNP
6912	5122	3	and	and	CC
6912	5122	4	Roasting	Roasting	NNP
6912	5122	5	.	.	.
6912	5123	1	|	|	NNP
6912	5123	2	|	|	CD
6912	5123	3	|	|	NNP
6912	5123	4	Whole	whole	NN
6912	5123	5	.	.	.
6912	5124	1	|	|	NNP
6912	5124	2	Braising	Braising	NNP
6912	5124	3	.	.	.
6912	5125	1	|	|	NNP
6912	5125	2	|	|	CD
6912	5125	3	|	|	CD
6912	5125	4	|	|	CD
6912	5125	5	|	|	CD
6912	5125	6	|	|	NNP
6912	5125	7	F.	F.	NNP
6912	5125	8	Neck	Neck	NNP
6912	5125	9	.	.	.
6912	5126	1	|	|	NNP
6912	5126	2	Thick	Thick	NNP
6912	5126	3	Pieces	Pieces	NNPS
6912	5126	4	.	.	.
6912	5127	1	|	|	NNP
6912	5127	2	Stewing	Stewing	NNP
6912	5127	3	.	.	.
6912	5128	1	|	|	NNP
6912	5128	2	|	|	CD
6912	5128	3	|	|	CD
6912	5128	4	|	|	CD
6912	5128	5	|	|	CD
6912	5128	6	|	|	NNP
6912	5128	7	G.	G.	NNP
6912	5128	8	G.	G.	NNP
6912	5128	9	Breast	Breast	NNP
6912	5128	10	.	.	.
6912	5129	1	|	|	NNP
6912	5129	2	Thick	Thick	NNP
6912	5129	3	Pieces	Pieces	NNPS
6912	5129	4	.	.	.
6912	5130	1	|	|	NNP
6912	5130	2	Roasting	Roasting	NNP
6912	5130	3	.	.	.
6912	5131	1	|	|	NNP
6912	5131	2	|	|	CD
6912	5131	3	|	|	NNP
6912	5131	4	Whole	whole	NN
6912	5131	5	.	.	.
6912	5132	1	|	|	NNP
6912	5132	2	Stewing	Stewing	NNP
6912	5132	3	.	.	.
6912	5133	1	|	|	NNP
6912	5133	2	|	|	CD
6912	5133	3	|	|	CD
6912	5133	4	|	|	CD
6912	5133	5	|	|	CD
6912	5133	6	|	|	NNP
6912	5133	7	Sweetbreads	Sweetbreads	NNPS
6912	5133	8	|	|	NNP
6912	5133	9	Whole	whole	RB
6912	5133	10	--	--	:
6912	5133	11	in	in	IN
6912	5133	12	pairs	pair	NNS
6912	5133	13	.	.	.
6912	5134	1	|	|	NNP
6912	5134	2	Parboiling	Parboiling	NNP
6912	5134	3	and	and	CC
6912	5134	4	|	|	NNP
6912	5134	5	|	|	NNS
6912	5134	6	(	(	-LRB-
6912	5134	7	thymus	thymus	NN
6912	5134	8	glands	gland	NNS
6912	5134	9	)	)	-RRB-
6912	5134	10	|	|	NNP
6912	5134	11	|	|	NNS
6912	5134	12	Sauteing	Sauteing	NNP
6912	5134	13	,	,	,
6912	5134	14	Broiling	Broiling	NNP
6912	5134	15	,	,	,
6912	5134	16	|	|	HYPH
6912	5134	17	|	|	NNS
6912	5134	18	--"Throat	--"Throat	:
6912	5134	19	"	"	''
6912	5134	20	and	and	CC
6912	5134	21	|	|	NNP
6912	5134	22	|	|	NNS
6912	5134	23	etc	etc	NN
6912	5134	24	.	.	.
6912	5135	1	|	|	CD
6912	5135	2	|	|	CD
6912	5135	3	"	"	``
6912	5135	4	Heart	Heart	NNP
6912	5135	5	"	"	''
6912	5135	6	|	|	NNP
6912	5135	7	|	|	NNP
6912	5135	8	|	|	CD
6912	5135	9	|	|	NNS
6912	5135	10	Sweetbreads	sweetbread	NNS
6912	5135	11	.	.	.
6912	5136	1	|	|	NNP
6912	5136	2	|	|	CD
6912	5136	3	|	|	NNS
6912	5136	4	=	=	SYM
6912	5136	5	=	=	SYM
6912	5136	6	=	=	SYM
6912	5136	7	=	=	SYM
6912	5136	8	=	=	SYM
6912	5136	9	=	=	SYM
6912	5136	10	=	=	SYM
6912	5136	11	=	=	SYM
6912	5136	12	=	=	SYM
6912	5136	13	=	=	SYM
6912	5136	14	=	=	SYM
6912	5136	15	=	=	SYM
6912	5136	16	=	=	SYM
6912	5136	17	=	=	SYM
6912	5136	18	=	=	SYM
6912	5136	19	=	=	SYM
6912	5136	20	=	=	SYM
6912	5136	21	=	=	SYM
6912	5136	22	=	=	SYM
6912	5136	23	=	=	SYM
6912	5136	24	=	=	SYM
6912	5136	25	=	=	SYM
6912	5136	26	=	=	SYM
6912	5136	27	=	=	SYM
6912	5136	28	=	=	SYM
6912	5136	29	=	=	SYM
6912	5136	30	=	=	SYM
6912	5136	31	=	=	SYM
6912	5136	32	=	=	SYM
6912	5136	33	=	=	SYM
6912	5136	34	=	=	SYM
6912	5136	35	=	=	SYM
6912	5136	36	=	=	SYM
6912	5136	37	=	=	SYM
6912	5136	38	=	=	SYM
6912	5136	39	=	=	SYM
6912	5136	40	=	=	SYM
6912	5136	41	=	=	SYM
6912	5136	42	=	=	SYM
6912	5136	43	=	=	SYM
6912	5136	44	=	=	SYM
6912	5136	45	=	=	SYM
6912	5136	46	=	=	SYM
6912	5136	47	=	=	SYM
6912	5136	48	=	=	SYM
6912	5136	49	=	=	SYM
6912	5136	50	=	=	SYM
6912	5136	51	=	=	SYM
6912	5136	52	=	=	SYM
6912	5136	53	=	=	SYM
6912	5136	54	=	=	SYM
6912	5136	55	=	=	SYM
6912	5136	56	=	=	SYM
6912	5136	57	=	=	SYM
6912	5136	58	=	=	SYM
6912	5136	59	=	=	SYM
6912	5136	60	=	=	SYM
6912	5136	61	=	=	SYM
6912	5136	62	=	=	SYM
6912	5136	63	=	=	SYM
6912	5136	64	=	=	SYM
6912	5136	65	=	=	SYM
6912	5136	66	=	=	SYM
6912	5136	67	=	=	SYM
6912	5136	68	=	=	SYM
6912	5136	69	=	=	NFP
6912	5136	70	=	=	SYM
6912	5136	71	VEAL.--Veal	veal.--veal	NN
6912	5136	72	is	be	VBZ
6912	5136	73	the	the	DT
6912	5136	74	muscle	muscle	NN
6912	5136	75	of	of	IN
6912	5136	76	the	the	DT
6912	5136	77	calf	calf	NN
6912	5136	78	or	or	CC
6912	5136	79	young	young	JJ
6912	5136	80	cow	cow	NN
6912	5136	81	.	.	.
6912	5137	1	It	-PRON-	PRP
6912	5137	2	has	have	VBZ
6912	5137	3	the	the	DT
6912	5137	4	characteristic	characteristic	JJ
6912	5137	5	qualities	quality	NNS
6912	5137	6	of	of	IN
6912	5137	7	undeveloped	undeveloped	JJ
6912	5137	8	muscle	muscle	NN
6912	5137	9	.	.	.
6912	5138	1	Because	because	IN
6912	5138	2	it	-PRON-	PRP
6912	5138	3	is	be	VBZ
6912	5138	4	lacking	lack	VBG
6912	5138	5	in	in	IN
6912	5138	6	flavor	flavor	NN
6912	5138	7	,	,	,
6912	5138	8	it	-PRON-	PRP
6912	5138	9	should	should	MD
6912	5138	10	be	be	VB
6912	5138	11	seasoned	season	VBN
6912	5138	12	with	with	IN
6912	5138	13	herbs	herb	NNS
6912	5138	14	and	and	CC
6912	5138	15	spices	spice	NNS
6912	5138	16	,	,	,
6912	5138	17	or	or	CC
6912	5138	18	served	serve	VBD
6912	5138	19	with	with	IN
6912	5138	20	a	a	DT
6912	5138	21	sauce	sauce	NN
6912	5138	22	of	of	IN
6912	5138	23	pronounced	pronounced	JJ
6912	5138	24	flavor	flavor	NN
6912	5138	25	.	.	.
6912	5139	1	It	-PRON-	PRP
6912	5139	2	is	be	VBZ
6912	5139	3	also	also	RB
6912	5139	4	improved	improve	VBN
6912	5139	5	by	by	IN
6912	5139	6	adding	add	VBG
6912	5139	7	some	some	DT
6912	5139	8	fat	fat	NN
6912	5139	9	,	,	,
6912	5139	10	or	or	CC
6912	5139	11	some	some	DT
6912	5139	12	meat	meat	NN
6912	5139	13	containing	contain	VBG
6912	5139	14	considerable	considerable	JJ
6912	5139	15	fat	fat	NN
6912	5139	16	such	such	JJ
6912	5139	17	as	as	IN
6912	5139	18	pork	pork	NN
6912	5139	19	.	.	.
6912	5140	1	A	a	DT
6912	5140	2	calf	calf	NN
6912	5140	3	is	be	VBZ
6912	5140	4	usually	usually	RB
6912	5140	5	killed	kill	VBN
6912	5140	6	when	when	WRB
6912	5140	7	it	-PRON-	PRP
6912	5140	8	is	be	VBZ
6912	5140	9	six	six	CD
6912	5140	10	or	or	CC
6912	5140	11	eight	eight	CD
6912	5140	12	weeks	week	NNS
6912	5140	13	old	old	JJ
6912	5140	14	.	.	.
6912	5141	1	The	the	DT
6912	5141	2	season	season	NN
6912	5141	3	for	for	IN
6912	5141	4	veal	veal	NN
6912	5141	5	is	be	VBZ
6912	5141	6	spring	spring	NN
6912	5141	7	;	;	:
6912	5141	8	it	-PRON-	PRP
6912	5141	9	can	can	MD
6912	5141	10	usually	usually	RB
6912	5141	11	be	be	VB
6912	5141	12	purchased	purchase	VBN
6912	5141	13	,	,	,
6912	5141	14	however	however	RB
6912	5141	15	,	,	,
6912	5141	16	throughout	throughout	IN
6912	5141	17	the	the	DT
6912	5141	18	year	year	NN
6912	5141	19	.	.	.
6912	5142	1	The	the	DT
6912	5142	2	muscle	muscle	NN
6912	5142	3	of	of	IN
6912	5142	4	the	the	DT
6912	5142	5	veal	veal	NN
6912	5142	6	should	should	MD
6912	5142	7	be	be	VB
6912	5142	8	pink	pink	JJ
6912	5142	9	in	in	IN
6912	5142	10	color	color	NN
6912	5142	11	,	,	,
6912	5142	12	and	and	CC
6912	5142	13	the	the	DT
6912	5142	14	fat	fat	JJ
6912	5142	15	,	,	,
6912	5142	16	white	white	JJ
6912	5142	17	.	.	.
6912	5143	1	The	the	DT
6912	5143	2	meat	meat	NN
6912	5143	3	of	of	IN
6912	5143	4	a	a	DT
6912	5143	5	calf	calf	NN
6912	5143	6	less	less	JJR
6912	5143	7	than	than	IN
6912	5143	8	six	six	CD
6912	5143	9	weeks	week	NNS
6912	5143	10	old	old	JJ
6912	5143	11	is	be	VBZ
6912	5143	12	lacking	lack	VBG
6912	5143	13	in	in	IN
6912	5143	14	color	color	NN
6912	5143	15	.	.	.
6912	5144	1	The	the	DT
6912	5144	2	connective	connective	JJ
6912	5144	3	tissue	tissue	NN
6912	5144	4	in	in	IN
6912	5144	5	veal	veal	NN
6912	5144	6	is	be	VBZ
6912	5144	7	abundant	abundant	JJ
6912	5144	8	,	,	,
6912	5144	9	but	but	CC
6912	5144	10	it	-PRON-	PRP
6912	5144	11	is	be	VBZ
6912	5144	12	easily	easily	RB
6912	5144	13	changed	change	VBN
6912	5144	14	to	to	TO
6912	5144	15	gelatine	gelatine	VB
6912	5144	16	by	by	IN
6912	5144	17	cooking	cooking	NN
6912	5144	18	.	.	.
6912	5145	1	Veal	veal	NN
6912	5145	2	is	be	VBZ
6912	5145	3	generally	generally	RB
6912	5145	4	considered	consider	VBN
6912	5145	5	difficult	difficult	JJ
6912	5145	6	of	of	IN
6912	5145	7	digestion	digestion	NN
6912	5145	8	.	.	.
6912	5146	1	VEAL	VEAL	NNP
6912	5146	2	CUTLETS	CUTLETS	NNP
6912	5146	3	(	(	-LRB-
6912	5146	4	STEAK	STEAK	NNP
6912	5146	5	)	)	-RRB-
6912	5146	6	Clean	clean	VB
6912	5146	7	the	the	DT
6912	5146	8	meat	meat	NN
6912	5146	9	;	;	:
6912	5146	10	then	then	RB
6912	5146	11	remove	remove	VB
6912	5146	12	the	the	DT
6912	5146	13	bone	bone	NN
6912	5146	14	and	and	CC
6912	5146	15	tough	tough	JJ
6912	5146	16	membranes	membrane	NNS
6912	5146	17	.	.	.
6912	5147	1	Cut	cut	VB
6912	5147	2	the	the	DT
6912	5147	3	meat	meat	NN
6912	5147	4	into	into	IN
6912	5147	5	pieces	piece	NNS
6912	5147	6	for	for	IN
6912	5147	7	serving	serve	VBG
6912	5147	8	.	.	.
6912	5148	1	Cover	cover	VB
6912	5148	2	the	the	DT
6912	5148	3	bone	bone	NN
6912	5148	4	and	and	CC
6912	5148	5	the	the	DT
6912	5148	6	tough	tough	JJ
6912	5148	7	pieces	piece	NNS
6912	5148	8	of	of	IN
6912	5148	9	meat	meat	NN
6912	5148	10	with	with	IN
6912	5148	11	cold	cold	JJ
6912	5148	12	water	water	NN
6912	5148	13	and	and	CC
6912	5148	14	cook	cook	NN
6912	5148	15	at	at	IN
6912	5148	16	a	a	DT
6912	5148	17	low	low	JJ
6912	5148	18	temperature	temperature	NN
6912	5148	19	.	.	.
6912	5149	1	(	(	-LRB-
6912	5149	2	This	this	DT
6912	5149	3	stock	stock	NN
6912	5149	4	is	be	VBZ
6912	5149	5	to	to	TO
6912	5149	6	be	be	VB
6912	5149	7	used	use	VBN
6912	5149	8	in	in	IN
6912	5149	9	the	the	DT
6912	5149	10	sauce	sauce	NN
6912	5149	11	.	.	.
6912	5149	12	)	)	-RRB-
6912	5150	1	Small	small	JJ
6912	5150	2	pieces	piece	NNS
6912	5150	3	of	of	IN
6912	5150	4	meat	meat	NN
6912	5150	5	may	may	MD
6912	5150	6	be	be	VB
6912	5150	7	put	put	VBN
6912	5150	8	together	together	RP
6912	5150	9	by	by	IN
6912	5150	10	using	use	VBG
6912	5150	11	wooden	wooden	JJ
6912	5150	12	toothpicks	toothpick	NNS
6912	5150	13	for	for	IN
6912	5150	14	skewers	skewer	NNS
6912	5150	15	.	.	.
6912	5151	1	Season	season	VB
6912	5151	2	the	the	DT
6912	5151	3	veal	veal	NN
6912	5151	4	with	with	IN
6912	5151	5	salt	salt	NN
6912	5151	6	and	and	CC
6912	5151	7	pepper	pepper	NN
6912	5151	8	.	.	.
6912	5152	1	Roll	Roll	NNP
6912	5152	2	in	in	IN
6912	5152	3	dried	dry	VBN
6912	5152	4	bread	bread	NN
6912	5152	5	crumbs	crumb	NNS
6912	5152	6	,	,	,
6912	5152	7	dip	dip	NN
6912	5152	8	in	in	IN
6912	5152	9	beaten	beat	VBN
6912	5152	10	egg	egg	NN
6912	5152	11	,	,	,
6912	5152	12	then	then	RB
6912	5152	13	in	in	IN
6912	5152	14	crumbs	crumb	NNS
6912	5152	15	again	again	RB
6912	5152	16	.	.	.
6912	5153	1	Put	put	NN
6912	5153	2	2	2	CD
6912	5153	3	tablespoonfuls	tablespoonful	NNS
6912	5153	4	of	of	IN
6912	5153	5	drippings	dripping	NNS
6912	5153	6	or	or	CC
6912	5153	7	other	other	JJ
6912	5153	8	fat	fat	NN
6912	5153	9	in	in	IN
6912	5153	10	a	a	DT
6912	5153	11	frying	frying	JJ
6912	5153	12	pan	pan	NN
6912	5153	13	.	.	.
6912	5154	1	Brown	brown	VB
6912	5154	2	the	the	DT
6912	5154	3	cutlets	cutlet	NNS
6912	5154	4	in	in	IN
6912	5154	5	the	the	DT
6912	5154	6	fat	fat	NN
6912	5154	7	.	.	.
6912	5155	1	Remove	remove	VB
6912	5155	2	the	the	DT
6912	5155	3	veal	veal	NN
6912	5155	4	;	;	:
6912	5155	5	in	in	IN
6912	5155	6	the	the	DT
6912	5155	7	frying	fry	VBG
6912	5155	8	pan	pan	NN
6912	5155	9	prepare	prepare	VB
6912	5155	10	the	the	DT
6912	5155	11	following	follow	VBG
6912	5155	12	:	:	:
6912	5155	13	SAUCE	SAUCE	VBN
6912	5155	14	FOR	for	IN
6912	5155	15	CUTLETS	CUTLETS	NNP
6912	5155	16	3	3	CD
6912	5155	17	tablespoonfuls	tablespoonful	VBZ
6912	5155	18	drippings	dripping	NNS
6912	5155	19	1/4	1/4	CD
6912	5155	20	cupful	cupful	JJ
6912	5155	21	flour	flour	NN
6912	5155	22	1/2	1/2	CD
6912	5155	23	tablespoonful	tablespoonful	JJ
6912	5155	24	salt	salt	NN
6912	5155	25	1/8	1/8	CD
6912	5155	26	teaspoonful	teaspoonful	JJ
6912	5155	27	pepper	pepper	NN
6912	5155	28	2	2	CD
6912	5155	29	cupfuls	cupful	NNS
6912	5155	30	stock	stock	NN
6912	5155	31	or	or	CC
6912	5155	32	water	water	NN
6912	5155	33	2	2	CD
6912	5155	34	tablespoonfuls	tablespoonful	NNS
6912	5155	35	chopped	chop	VBD
6912	5155	36	parsley	parsley	NN
6912	5155	37	1	1	CD
6912	5155	38	teaspoonful	teaspoonful	JJ
6912	5155	39	Worcestershire	Worcestershire	NNP
6912	5155	40	sauce	sauce	NN
6912	5155	41	Make	make	VBP
6912	5155	42	a	a	DT
6912	5155	43	brown	brown	JJ
6912	5155	44	sauce	sauce	NN
6912	5155	45	,	,	,
6912	5155	46	using	use	VBG
6912	5155	47	all	all	DT
6912	5155	48	ingredients	ingredient	NNS
6912	5155	49	except	except	IN
6912	5155	50	the	the	DT
6912	5155	51	Worcestershire	Worcestershire	NNP
6912	5155	52	sauce	sauce	NN
6912	5155	53	(	(	-LRB-
6912	5155	54	see	see	VB
6912	5155	55	_	_	NNP
6912	5155	56	Brown	Brown	NNP
6912	5155	57	Sauce	Sauce	NNP
6912	5155	58	_	_	NNP
6912	5155	59	)	)	-RRB-
6912	5155	60	.	.	.
6912	5156	1	Add	add	VB
6912	5156	2	the	the	DT
6912	5156	3	cutlets	cutlet	NNS
6912	5156	4	to	to	IN
6912	5156	5	the	the	DT
6912	5156	6	sauce	sauce	NN
6912	5156	7	,	,	,
6912	5156	8	and	and	CC
6912	5156	9	cook	cook	VB
6912	5156	10	them	-PRON-	PRP
6912	5156	11	at	at	IN
6912	5156	12	simmering	simmer	VBG
6912	5156	13	temperature	temperature	NN
6912	5156	14	for	for	IN
6912	5156	15	1	1	CD
6912	5156	16	hour	hour	NN
6912	5156	17	or	or	CC
6912	5156	18	until	until	IN
6912	5156	19	tender	tender	NN
6912	5156	20	.	.	.
6912	5157	1	Just	just	RB
6912	5157	2	before	before	IN
6912	5157	3	serving	serve	VBG
6912	5157	4	,	,	,
6912	5157	5	add	add	VB
6912	5157	6	the	the	DT
6912	5157	7	Worcestershire	Worcestershire	NNP
6912	5157	8	sauce	sauce	NN
6912	5157	9	.	.	.
6912	5158	1	_	_	NNP
6912	5158	2	Beef	Beef	NNP
6912	5158	3	_	_	NNP
6912	5158	4	may	may	MD
6912	5158	5	be	be	VB
6912	5158	6	prepared	prepare	VBN
6912	5158	7	in	in	IN
6912	5158	8	the	the	DT
6912	5158	9	same	same	JJ
6912	5158	10	way	way	NN
6912	5158	11	.	.	.
6912	5159	1	VEAL	veal	NN
6912	5159	2	WITH	with	IN
6912	5159	3	EGG	EGG	NNP
6912	5159	4	DRESSING	dress	VBG
6912	5159	5	1	1	CD
6912	5159	6	pound	pound	NN
6912	5159	7	veal	veal	NN
6912	5159	8	steak	steak	NN
6912	5159	9	,	,	,
6912	5159	10	sliced	slice	VBD
6912	5159	11	thin	thin	JJ
6912	5159	12	2	2	CD
6912	5159	13	eggs	egg	NNS
6912	5159	14	3/4	3/4	CD
6912	5159	15	cupful	cupful	JJ
6912	5159	16	flour	flour	NN
6912	5159	17	Salt	Salt	NNP
6912	5159	18	and	and	CC
6912	5159	19	pepper	pepper	NN
6912	5159	20	Cut	cut	NN
6912	5159	21	the	the	DT
6912	5159	22	meat	meat	NN
6912	5159	23	into	into	IN
6912	5159	24	pieces	piece	NNS
6912	5159	25	of	of	IN
6912	5159	26	suitable	suitable	JJ
6912	5159	27	size	size	NN
6912	5159	28	for	for	IN
6912	5159	29	serving	serve	VBG
6912	5159	30	.	.	.
6912	5160	1	Brown	brown	VB
6912	5160	2	each	each	DT
6912	5160	3	piece	piece	NN
6912	5160	4	in	in	IN
6912	5160	5	fat	fat	NN
6912	5160	6	.	.	.
6912	5161	1	(	(	-LRB-
6912	5161	2	Use	use	VB
6912	5161	3	scraps	scrap	NNS
6912	5161	4	of	of	IN
6912	5161	5	fat	fat	JJ
6912	5161	6	cut	cut	NN
6912	5161	7	from	from	IN
6912	5161	8	the	the	DT
6912	5161	9	meat	meat	NN
6912	5161	10	.	.	.
6912	5161	11	)	)	-RRB-
6912	5162	1	Mix	mix	VB
6912	5162	2	the	the	DT
6912	5162	3	egg	egg	NN
6912	5162	4	,	,	,
6912	5162	5	flour	flour	NN
6912	5162	6	,	,	,
6912	5162	7	and	and	CC
6912	5162	8	seasoning	seasoning	NN
6912	5162	9	.	.	.
6912	5163	1	Spread	spread	VB
6912	5163	2	both	both	DT
6912	5163	3	sides	side	NNS
6912	5163	4	of	of	IN
6912	5163	5	each	each	DT
6912	5163	6	piece	piece	NN
6912	5163	7	of	of	IN
6912	5163	8	meat	meat	NN
6912	5163	9	with	with	IN
6912	5163	10	the	the	DT
6912	5163	11	egg	egg	NN
6912	5163	12	mixture	mixture	NN
6912	5163	13	.	.	.
6912	5164	1	Again	again	RB
6912	5164	2	brown	brown	VB
6912	5164	3	the	the	DT
6912	5164	4	pieces	piece	NNS
6912	5164	5	of	of	IN
6912	5164	6	meat	meat	NN
6912	5164	7	in	in	IN
6912	5164	8	fat	fat	NN
6912	5164	9	.	.	.
6912	5165	1	Then	then	RB
6912	5165	2	add	add	VB
6912	5165	3	boiling	boil	VBG
6912	5165	4	water	water	NN
6912	5165	5	and	and	CC
6912	5165	6	let	let	VB
6912	5165	7	the	the	DT
6912	5165	8	meat	meat	NN
6912	5165	9	cook	cook	NN
6912	5165	10	at	at	IN
6912	5165	11	_	_	NNP
6912	5165	12	simmering	simmer	VBG
6912	5165	13	temperature	temperature	NN
6912	5165	14	_	_	NNP
6912	5165	15	for	for	IN
6912	5165	16	at	at	RB
6912	5165	17	least	least	JJS
6912	5165	18	2	2	CD
6912	5165	19	hours	hour	NNS
6912	5165	20	.	.	.
6912	5166	1	Serve	serve	VB
6912	5166	2	hot	hot	JJ
6912	5166	3	.	.	.
6912	5167	1	_	_	NNP
6912	5167	2	Beef	Beef	NNP
6912	5167	3	_	_	NNP
6912	5167	4	may	may	MD
6912	5167	5	be	be	VB
6912	5167	6	substituted	substitute	VBN
6912	5167	7	for	for	IN
6912	5167	8	veal	veal	NN
6912	5167	9	.	.	.
6912	5168	1	POTATO	potato	NN
6912	5168	2	PUFF	PUFF	NNP
6912	5168	3	2	2	CD
6912	5168	4	cupfuls	cupful	NNS
6912	5168	5	mashed	mash	VBD
6912	5168	6	potatoes	potato	NNS
6912	5168	7	2	2	CD
6912	5168	8	tablespoonfuls	tablespoonful	NNS
6912	5168	9	milk	milk	NN
6912	5168	10	1	1	CD
6912	5168	11	tablespoonful	tablespoonful	JJ
6912	5168	12	butter	butter	NN
6912	5168	13	or	or	CC
6912	5168	14	substitute	substitute	NN
6912	5168	15	1	1	CD
6912	5168	16	teaspoonful	teaspoonful	JJ
6912	5168	17	salt	salt	NN
6912	5168	18	Pepper	pepper	NN
6912	5168	19	1	1	CD
6912	5168	20	egg	egg	NN
6912	5168	21	Mix	mix	VB
6912	5168	22	all	all	PDT
6912	5168	23	the	the	DT
6912	5168	24	ingredients	ingredient	NNS
6912	5168	25	except	except	IN
6912	5168	26	the	the	DT
6912	5168	27	egg	egg	NN
6912	5168	28	.	.	.
6912	5169	1	Separate	separate	VB
6912	5169	2	the	the	DT
6912	5169	3	egg	egg	NN
6912	5169	4	,	,	,
6912	5169	5	and	and	CC
6912	5169	6	beat	beat	VBD
6912	5169	7	the	the	DT
6912	5169	8	white	white	NNP
6912	5169	9	and	and	CC
6912	5169	10	the	the	DT
6912	5169	11	yolk	yolk	NN
6912	5169	12	.	.	.
6912	5170	1	Beat	beat	VB
6912	5170	2	the	the	DT
6912	5170	3	yolk	yolk	NN
6912	5170	4	into	into	IN
6912	5170	5	the	the	DT
6912	5170	6	potato	potato	NN
6912	5170	7	mixture	mixture	NN
6912	5170	8	;	;	:
6912	5170	9	then	then	RB
6912	5170	10	add	add	VB
6912	5170	11	the	the	DT
6912	5170	12	white	white	NN
6912	5170	13	by	by	IN
6912	5170	14	cutting	cut	VBG
6912	5170	15	and	and	CC
6912	5170	16	folding	fold	VBG
6912	5170	17	-	-	:
6912	5170	18	in	in	RP
6912	5170	19	.	.	.
6912	5171	1	Turn	turn	VB
6912	5171	2	into	into	IN
6912	5171	3	a	a	DT
6912	5171	4	buttered	butter	VBN
6912	5171	5	baking	baking	NN
6912	5171	6	-	-	HYPH
6912	5171	7	dish	dish	NN
6912	5171	8	or	or	CC
6912	5171	9	drop	drop	NN
6912	5171	10	by	by	IN
6912	5171	11	spoonfuls	spoonful	NNS
6912	5171	12	on	on	IN
6912	5171	13	a	a	DT
6912	5171	14	buttered	butter	VBN
6912	5171	15	baking	baking	NN
6912	5171	16	-	-	HYPH
6912	5171	17	sheet	sheet	NN
6912	5171	18	.	.	.
6912	5172	1	Bake	bake	VB
6912	5172	2	until	until	IN
6912	5172	3	the	the	DT
6912	5172	4	egg	egg	NN
6912	5172	5	is	be	VBZ
6912	5172	6	cooked	cook	VBN
6912	5172	7	and	and	CC
6912	5172	8	the	the	DT
6912	5172	9	top	top	JJ
6912	5172	10	brown	brown	NN
6912	5172	11	.	.	.
6912	5173	1	Serve	serve	VB
6912	5173	2	at	at	IN
6912	5173	3	once	once	RB
6912	5173	4	.	.	.
6912	5174	1	The	the	DT
6912	5174	2	egg	egg	NN
6912	5174	3	may	may	MD
6912	5174	4	also	also	RB
6912	5174	5	be	be	VB
6912	5174	6	added	add	VBN
6912	5174	7	unbeaten	unbeaten	RB
6912	5174	8	to	to	IN
6912	5174	9	the	the	DT
6912	5174	10	potatoes	potato	NNS
6912	5174	11	,	,	,
6912	5174	12	and	and	CC
6912	5174	13	the	the	DT
6912	5174	14	entire	entire	JJ
6912	5174	15	mixture	mixture	NN
6912	5174	16	beaten	beat	VBN
6912	5174	17	vigorously	vigorously	RB
6912	5174	18	.	.	.
6912	5175	1	QUESTIONS	QUESTIONS	NNP
6912	5175	2	Why	why	WRB
6912	5175	3	is	be	VBZ
6912	5175	4	cold	cold	JJ
6912	5175	5	water	water	NN
6912	5175	6	,	,	,
6912	5175	7	rather	rather	RB
6912	5175	8	than	than	IN
6912	5175	9	hot	hot	JJ
6912	5175	10	,	,	,
6912	5175	11	used	use	VBN
6912	5175	12	for	for	IN
6912	5175	13	making	make	VBG
6912	5175	14	meat	meat	NN
6912	5175	15	stock	stock	NN
6912	5175	16	?	?	.
6912	5176	1	How	how	WRB
6912	5176	2	does	do	VBZ
6912	5176	3	veal	veal	VB
6912	5176	4	stock	stock	NN
6912	5176	5	compare	compare	NN
6912	5176	6	in	in	IN
6912	5176	7	color	color	NN
6912	5176	8	with	with	IN
6912	5176	9	beef	beef	NN
6912	5176	10	stock	stock	NN
6912	5176	11	?	?	.
6912	5177	1	What	what	WP
6912	5177	2	is	be	VBZ
6912	5177	3	the	the	DT
6912	5177	4	stock	stock	NN
6912	5177	5	called	call	VBD
6912	5177	6	that	that	WDT
6912	5177	7	is	be	VBZ
6912	5177	8	made	make	VBN
6912	5177	9	from	from	IN
6912	5177	10	veal	veal	NN
6912	5177	11	?	?	.
6912	5178	1	Why	why	WRB
6912	5178	2	is	be	VBZ
6912	5178	3	this	this	DT
6912	5178	4	meat	meat	NN
6912	5178	5	cooked	cook	VBN
6912	5178	6	at	at	IN
6912	5178	7	simmering	simmer	VBG
6912	5178	8	rather	rather	RB
6912	5178	9	than	than	IN
6912	5178	10	at	at	IN
6912	5178	11	boiling	boil	VBG
6912	5178	12	temperature	temperature	NN
6912	5178	13	?	?	.
6912	5179	1	Why	why	WRB
6912	5179	2	is	be	VBZ
6912	5179	3	it	-PRON-	PRP
6912	5179	4	desirable	desirable	JJ
6912	5179	5	to	to	TO
6912	5179	6	use	use	VB
6912	5179	7	parsley	parsley	NN
6912	5179	8	and	and	CC
6912	5179	9	Worcestershire	Worcestershire	NNP
6912	5179	10	sauce	sauce	NN
6912	5179	11	with	with	IN
6912	5179	12	veal	veal	NN
6912	5179	13	?	?	.
6912	5180	1	Is	be	VBZ
6912	5180	2	it	-PRON-	PRP
6912	5180	3	desirable	desirable	JJ
6912	5180	4	to	to	TO
6912	5180	5	use	use	VB
6912	5180	6	Worcestershire	Worcestershire	NNP
6912	5180	7	sauce	sauce	NN
6912	5180	8	with	with	IN
6912	5180	9	beef	beef	NN
6912	5180	10	or	or	CC
6912	5180	11	mutton	mutton	NN
6912	5180	12	?	?	.
6912	5181	1	Explain	explain	VB
6912	5181	2	your	-PRON-	PRP$
6912	5181	3	answer	answer	NN
6912	5181	4	.	.	.
6912	5182	1	Why	why	WRB
6912	5182	2	is	be	VBZ
6912	5182	3	Worcestershire	worcestershire	NN
6912	5182	4	sauce	sauce	NN
6912	5182	5	not	not	RB
6912	5182	6	cooked	cook	VBN
6912	5182	7	with	with	IN
6912	5182	8	the	the	DT
6912	5182	9	brown	brown	JJ
6912	5182	10	sauce	sauce	NN
6912	5182	11	?	?	.
6912	5183	1	Locate	locate	VB
6912	5183	2	veal	veal	NN
6912	5183	3	cutlets	cutlet	NNS
6912	5183	4	or	or	CC
6912	5183	5	veal	veal	NN
6912	5183	6	steak	steak	NN
6912	5183	7	(	(	-LRB-
6912	5183	8	see	see	VB
6912	5183	9	Figure	Figure	NNP
6912	5183	10	65	65	CD
6912	5183	11	)	)	-RRB-
6912	5183	12	.	.	.
6912	5184	1	To	to	IN
6912	5184	2	what	what	WDT
6912	5184	3	cut	cut	NN
6912	5184	4	of	of	IN
6912	5184	5	beef	beef	NN
6912	5184	6	does	do	VBZ
6912	5184	7	it	-PRON-	PRP
6912	5184	8	correspond	correspond	VB
6912	5184	9	?	?	.
6912	5185	1	What	what	WDT
6912	5185	2	cut	cut	NN
6912	5185	3	of	of	IN
6912	5185	4	veal	veal	NN
6912	5185	5	corresponds	correspond	NNS
6912	5185	6	to	to	IN
6912	5185	7	the	the	DT
6912	5185	8	tenderloin	tenderloin	JJ
6912	5185	9	cuts	cut	NNS
6912	5185	10	of	of	IN
6912	5185	11	beef	beef	NN
6912	5185	12	?	?	.
6912	5186	1	How	how	WRB
6912	5186	2	does	do	VBZ
6912	5186	3	the	the	DT
6912	5186	4	cutting	cutting	NN
6912	5186	5	and	and	CC
6912	5186	6	the	the	DT
6912	5186	7	using	using	NN
6912	5186	8	of	of	IN
6912	5186	9	the	the	DT
6912	5186	10	rib	rib	NN
6912	5186	11	section	section	NN
6912	5186	12	of	of	IN
6912	5186	13	veal	veal	NN
6912	5186	14	differ	differ	VBP
6912	5186	15	from	from	IN
6912	5186	16	that	that	DT
6912	5186	17	of	of	IN
6912	5186	18	beef	beef	NN
6912	5186	19	?	?	.
6912	5187	1	What	what	WP
6912	5187	2	are	be	VBP
6912	5187	3	the	the	DT
6912	5187	4	prices	price	NNS
6912	5187	5	per	per	IN
6912	5187	6	pound	pound	NN
6912	5187	7	of	of	IN
6912	5187	8	each	each	DT
6912	5187	9	cut	cut	NN
6912	5187	10	of	of	IN
6912	5187	11	veal	veal	NN
6912	5187	12	?	?	.
6912	5188	1	Arrange	arrange	NN
6912	5188	2	in	in	IN
6912	5188	3	tabulated	tabulate	VBN
6912	5188	4	form	form	NN
6912	5188	5	and	and	CC
6912	5188	6	record	record	VB
6912	5188	7	the	the	DT
6912	5188	8	date	date	NN
6912	5188	9	.	.	.
6912	5189	1	From	from	IN
6912	5189	2	_	_	NNP
6912	5189	3	U.S.	U.S.	NNP
6912	5190	1	Department	Department	NNP
6912	5190	2	of	of	IN
6912	5190	3	Agriculture	Agriculture	NNP
6912	5190	4	,	,	,
6912	5190	5	_	_	NNP
6912	5190	6	Bulletin	Bulletin	NNP
6912	5190	7	No	No	NNP
6912	5190	8	.	.	.
6912	5191	1	28	28	CD
6912	5191	2	,	,	,
6912	5191	3	tabulate	tabulate	VBP
6912	5191	4	the	the	DT
6912	5191	5	percentage	percentage	NN
6912	5191	6	composition	composition	NN
6912	5191	7	of	of	IN
6912	5191	8	veal	veal	NN
6912	5191	9	cutlets	cutlet	NNS
6912	5191	10	or	or	CC
6912	5191	11	veal	veal	NN
6912	5191	12	steak	steak	NN
6912	5191	13	.	.	.
6912	5192	1	Compare	compare	VB
6912	5192	2	with	with	IN
6912	5192	3	the	the	DT
6912	5192	4	percentage	percentage	NN
6912	5192	5	composition	composition	NN
6912	5192	6	of	of	IN
6912	5192	7	beef	beef	NN
6912	5192	8	steak	steak	NNP
6912	5192	9	(	(	-LRB-
6912	5192	10	see	see	VB
6912	5192	11	Figure	Figure	NNP
6912	5192	12	68	68	CD
6912	5192	13	)	)	-RRB-
6912	5192	14	.	.	.
6912	5193	1	Potato	Potato	NNP
6912	5193	2	Puff	Puff	NNP
6912	5193	3	may	may	MD
6912	5193	4	be	be	VB
6912	5193	5	prepared	prepare	VBN
6912	5193	6	from	from	IN
6912	5193	7	either	either	CC
6912	5193	8	hot	hot	JJ
6912	5193	9	or	or	CC
6912	5193	10	cold	cold	JJ
6912	5193	11	mashed	mash	VBN
6912	5193	12	potatoes	potato	NNS
6912	5193	13	.	.	.
6912	5194	1	Should	Should	MD
6912	5194	2	the	the	DT
6912	5194	3	temperature	temperature	NN
6912	5194	4	of	of	IN
6912	5194	5	the	the	DT
6912	5194	6	oven	oven	NN
6912	5194	7	be	be	VB
6912	5194	8	the	the	DT
6912	5194	9	same	same	JJ
6912	5194	10	for	for	IN
6912	5194	11	each	each	DT
6912	5194	12	?	?	.
6912	5195	1	Explain	explain	VB
6912	5195	2	your	-PRON-	PRP$
6912	5195	3	answer	answer	NN
6912	5195	4	.	.	.
6912	5196	1	What	what	WP
6912	5196	2	is	be	VBZ
6912	5196	3	the	the	DT
6912	5196	4	purpose	purpose	NN
6912	5196	5	of	of	IN
6912	5196	6	the	the	DT
6912	5196	7	egg	egg	NN
6912	5196	8	in	in	IN
6912	5196	9	the	the	DT
6912	5196	10	potato	potato	NN
6912	5196	11	mixture	mixture	NN
6912	5196	12	?	?	.
6912	5197	1	Which	which	WDT
6912	5197	2	would	would	MD
6912	5197	3	give	give	VB
6912	5197	4	the	the	DT
6912	5197	5	better	well	JJR
6912	5197	6	result	result	NN
6912	5197	7	when	when	WRB
6912	5197	8	added	add	VBN
6912	5197	9	to	to	IN
6912	5197	10	the	the	DT
6912	5197	11	potato	potato	NN
6912	5197	12	mixture	mixture	NN
6912	5197	13	,	,	,
6912	5197	14	beaten	beat	VBN
6912	5197	15	egg	egg	NN
6912	5197	16	or	or	CC
6912	5197	17	unbeaten	unbeaten	JJ
6912	5197	18	egg	egg	NN
6912	5197	19	?	?	.
6912	5198	1	Give	give	VB
6912	5198	2	the	the	DT
6912	5198	3	reason	reason	NN
6912	5198	4	for	for	IN
6912	5198	5	your	-PRON-	PRP$
6912	5198	6	answer	answer	NN
6912	5198	7	.	.	.
6912	5199	1	How	how	WRB
6912	5199	2	many	many	JJ
6912	5199	3	persons	person	NNS
6912	5199	4	will	will	MD
6912	5199	5	the	the	DT
6912	5199	6	Potato	Potato	NNP
6912	5199	7	Puff	Puff	NNP
6912	5199	8	recipe	recipe	NN
6912	5199	9	serve	serve	NN
6912	5199	10	?	?	.
6912	5200	1	From	from	IN
6912	5200	2	_	_	NNP
6912	5200	3	U.S.	U.S.	NNP
6912	5201	1	Department	Department	NNP
6912	5201	2	of	of	IN
6912	5201	3	Agriculture	Agriculture	NNP
6912	5201	4	_	_	NNP
6912	5201	5	,	,	,
6912	5201	6	Bulletin	Bulletin	NNP
6912	5201	7	No	no	UH
6912	5201	8	.	.	.
6912	5202	1	28	28	CD
6912	5202	2	,	,	,
6912	5202	3	tabulate	tabulate	VBP
6912	5202	4	the	the	DT
6912	5202	5	percentage	percentage	NN
6912	5202	6	composition	composition	NN
6912	5202	7	of	of	IN
6912	5202	8	fresh	fresh	JJ
6912	5202	9	potatoes	potato	NNS
6912	5202	10	(	(	-LRB-
6912	5202	11	see	see	VB
6912	5202	12	Figure	Figure	NNP
6912	5202	13	62	62	CD
6912	5202	14	)	)	-RRB-
6912	5202	15	and	and	CC
6912	5202	16	boiled	boil	VBN
6912	5202	17	potatoes	potato	NNS
6912	5202	18	.	.	.
6912	5203	1	How	how	WRB
6912	5203	2	much	much	JJ
6912	5203	3	nutriment	nutriment	NN
6912	5203	4	is	be	VBZ
6912	5203	5	lost	lose	VBN
6912	5203	6	by	by	IN
6912	5203	7	boiling	boil	VBG
6912	5203	8	one	one	CD
6912	5203	9	pound	pound	NN
6912	5203	10	of	of	IN
6912	5203	11	potatoes	potato	NNS
6912	5203	12	?	?	.
6912	5204	1	By	by	IN
6912	5204	2	what	what	WDT
6912	5204	3	method	method	NN
6912	5204	4	can	can	MD
6912	5204	5	potatoes	potato	NNS
6912	5204	6	be	be	VB
6912	5204	7	cooked	cook	VBN
6912	5204	8	in	in	IN
6912	5204	9	order	order	NN
6912	5204	10	to	to	TO
6912	5204	11	retain	retain	VB
6912	5204	12	the	the	DT
6912	5204	13	most	most	JJS
6912	5204	14	nutriment	nutriment	NN
6912	5204	15	?	?	.
6912	5205	1	Give	give	VB
6912	5205	2	reasons	reason	NNS
6912	5205	3	for	for	IN
6912	5205	4	combining	combine	VBG
6912	5205	5	veal	veal	NN
6912	5205	6	and	and	CC
6912	5205	7	potatoes	potato	NNS
6912	5205	8	.	.	.
6912	5206	1	LESSON	LESSON	NNP
6912	5206	2	XCVIII	XCVIII	NNP
6912	5206	3	MUTTON	MUTTON	NNP
6912	5206	4	AND	and	CC
6912	5206	5	LAMB	LAMB	NNP
6912	5206	6	DISHES	DISHES	NNP
6912	5206	7	MUTTON.--Mutton	MUTTON.--Mutton	NNP
6912	5206	8	is	be	VBZ
6912	5206	9	the	the	DT
6912	5206	10	meat	meat	NN
6912	5206	11	obtained	obtain	VBN
6912	5206	12	from	from	IN
6912	5206	13	the	the	DT
6912	5206	14	sheep	sheep	NN
6912	5206	15	.	.	.
6912	5207	1	The	the	DT
6912	5207	2	animal	animal	NN
6912	5207	3	is	be	VBZ
6912	5207	4	usually	usually	RB
6912	5207	5	about	about	IN
6912	5207	6	three	three	CD
6912	5207	7	years	year	NNS
6912	5207	8	of	of	IN
6912	5207	9	age	age	NN
6912	5207	10	when	when	WRB
6912	5207	11	killed	kill	VBN
6912	5207	12	.	.	.
6912	5208	1	Like	like	IN
6912	5208	2	beef	beef	NN
6912	5208	3	,	,	,
6912	5208	4	mutton	mutton	NN
6912	5208	5	needs	need	VBZ
6912	5208	6	to	to	TO
6912	5208	7	hang	hang	VB
6912	5208	8	a	a	DT
6912	5208	9	few	few	JJ
6912	5208	10	days	day	NNS
6912	5208	11	before	before	IN
6912	5208	12	using	use	VBG
6912	5208	13	.	.	.
6912	5209	1	It	-PRON-	PRP
6912	5209	2	is	be	VBZ
6912	5209	3	considered	consider	VBN
6912	5209	4	as	as	RB
6912	5209	5	nutritious	nutritious	JJ
6912	5209	6	and	and	CC
6912	5209	7	as	as	RB
6912	5209	8	easily	easily	RB
6912	5209	9	digested	digest	VBN
6912	5209	10	as	as	IN
6912	5209	11	beef	beef	NN
6912	5209	12	.	.	.
6912	5210	1	Its	-PRON-	PRP$
6912	5210	2	strong	strong	JJ
6912	5210	3	flavor	flavor	NN
6912	5210	4	may	may	MD
6912	5210	5	be	be	VB
6912	5210	6	destroyed	destroy	VBN
6912	5210	7	by	by	IN
6912	5210	8	removing	remove	VBG
6912	5210	9	the	the	DT
6912	5210	10	"	"	``
6912	5210	11	pink	pink	JJ
6912	5210	12	skin	skin	NN
6912	5210	13	"	"	''
6912	5210	14	and	and	CC
6912	5210	15	much	much	JJ
6912	5210	16	of	of	IN
6912	5210	17	the	the	DT
6912	5210	18	fat	fat	NN
6912	5210	19	.	.	.
6912	5211	1	The	the	DT
6912	5211	2	latter	latter	NN
6912	5211	3	has	have	VBZ
6912	5211	4	such	such	PDT
6912	5211	5	a	a	DT
6912	5211	6	strong	strong	JJ
6912	5211	7	flavor	flavor	NN
6912	5211	8	,	,	,
6912	5211	9	that	that	IN
6912	5211	10	it	-PRON-	PRP
6912	5211	11	can	can	MD
6912	5211	12	not	not	RB
6912	5211	13	be	be	VB
6912	5211	14	used	use	VBN
6912	5211	15	for	for	IN
6912	5211	16	cooking	cooking	NN
6912	5211	17	unless	unless	IN
6912	5211	18	it	-PRON-	PRP
6912	5211	19	is	be	VBZ
6912	5211	20	tried	try	VBN
6912	5211	21	out	out	RP
6912	5211	22	with	with	IN
6912	5211	23	onion	onion	NN
6912	5211	24	,	,	,
6912	5211	25	apple	apple	NN
6912	5211	26	,	,	,
6912	5211	27	and	and	CC
6912	5211	28	dried	dry	VBD
6912	5211	29	herbs	herb	NNS
6912	5211	30	.	.	.
6912	5212	1	Mutton	mutton	NN
6912	5212	2	fat	fat	NN
6912	5212	3	so	so	RB
6912	5212	4	prepared	prepared	JJ
6912	5212	5	is	be	VBZ
6912	5212	6	sometimes	sometimes	RB
6912	5212	7	termed	term	VBN
6912	5212	8	_	_	NNP
6912	5212	9	savory	savory	JJ
6912	5212	10	fat	fat	NN
6912	5212	11	_	_	NNP
6912	5212	12	.	.	.
6912	5213	1	It	-PRON-	PRP
6912	5213	2	is	be	VBZ
6912	5213	3	thought	think	VBN
6912	5213	4	that	that	IN
6912	5213	5	the	the	DT
6912	5213	6	fat	fat	NN
6912	5213	7	dissolves	dissolve	VBZ
6912	5213	8	certain	certain	JJ
6912	5213	9	flavoring	flavoring	NN
6912	5213	10	materials	material	NNS
6912	5213	11	present	present	JJ
6912	5213	12	in	in	IN
6912	5213	13	the	the	DT
6912	5213	14	fruit	fruit	NN
6912	5213	15	,	,	,
6912	5213	16	vegetable	vegetable	NN
6912	5213	17	,	,	,
6912	5213	18	and	and	CC
6912	5213	19	herbs	herb	NNS
6912	5213	20	.	.	.
6912	5214	1	The	the	DT
6912	5214	2	caramelized	caramelized	JJ
6912	5214	3	carbohydrate	carbohydrate	NN
6912	5214	4	formed	form	VBN
6912	5214	5	by	by	IN
6912	5214	6	browning	brown	VBG
6912	5214	7	the	the	DT
6912	5214	8	apple	apple	NN
6912	5214	9	and	and	CC
6912	5214	10	onion	onion	NN
6912	5214	11	also	also	RB
6912	5214	12	adds	add	VBZ
6912	5214	13	to	to	IN
6912	5214	14	the	the	DT
6912	5214	15	flavor	flavor	NN
6912	5214	16	.	.	.
6912	5215	1	[	[	-LRB-
6912	5215	2	Footnote	Footnote	NNP
6912	5215	3	68	68	CD
6912	5215	4	:	:	:
6912	5215	5	See	see	VB
6912	5215	6	_	_	NNP
6912	5215	7	Department	Department	NNP
6912	5215	8	of	of	IN
6912	5215	9	Agriculture	Agriculture	NNP
6912	5215	10	,	,	,
6912	5215	11	Farmers	Farmers	NNP
6912	5215	12	'	'	POS
6912	5215	13	Bulletin	Bulletin	NNP
6912	5215	14	_	_	NNP
6912	5215	15	,	,	,
6912	5215	16	No	no	UH
6912	5215	17	.	.	.
6912	5216	1	526	526	CD
6912	5216	2	.	.	.
6912	5216	3	]	]	-RRB-
6912	5217	1	Mutton	mutton	NN
6912	5217	2	fat	fat	NN
6912	5217	3	is	be	VBZ
6912	5217	4	useful	useful	JJ
6912	5217	5	for	for	IN
6912	5217	6	soap	soap	NN
6912	5217	7	-	-	HYPH
6912	5217	8	making	making	NN
6912	5217	9	.	.	.
6912	5218	1	[	[	-LRB-
6912	5218	2	Illustration	illustration	NN
6912	5218	3	:	:	:
6912	5218	4	FIGURE	FIGURE	NNP
6912	5218	5	66.--CUTS	66.--cuts	NN
6912	5218	6	OF	of	IN
6912	5218	7	LAMB	lamb	NN
6912	5218	8	OR	or	CC
6912	5218	9	MUTTON	MUTTON	NNP
6912	5218	10	]	]	-RRB-
6912	5218	11	LAMB.--Lamb	LAMB.--Lamb	NNP
6912	5218	12	is	be	VBZ
6912	5218	13	meat	meat	NN
6912	5218	14	obtained	obtain	VBN
6912	5218	15	from	from	IN
6912	5218	16	the	the	DT
6912	5218	17	young	young	JJ
6912	5218	18	sheep	sheep	NN
6912	5218	19	,	,	,
6912	5218	20	killed	kill	VBN
6912	5218	21	when	when	WRB
6912	5218	22	from	from	IN
6912	5218	23	six	six	CD
6912	5218	24	weeks	week	NNS
6912	5218	25	to	to	IN
6912	5218	26	one	one	CD
6912	5218	27	year	year	NN
6912	5218	28	old	old	JJ
6912	5218	29	.	.	.
6912	5219	1	As	as	IN
6912	5219	2	the	the	DT
6912	5219	3	animal	animal	NN
6912	5219	4	matures	mature	VBZ
6912	5219	5	,	,	,
6912	5219	6	the	the	DT
6912	5219	7	blood	blood	NN
6912	5219	8	recedes	recede	VBZ
6912	5219	9	from	from	IN
6912	5219	10	its	-PRON-	PRP$
6912	5219	11	joints	joint	NNS
6912	5219	12	;	;	:
6912	5219	13	hence	hence	RB
6912	5219	14	the	the	DT
6912	5219	15	joints	joint	NNS
6912	5219	16	of	of	IN
6912	5219	17	lamb	lamb	NNP
6912	5219	18	are	be	VBP
6912	5219	19	pink	pink	JJ
6912	5219	20	in	in	IN
6912	5219	21	color	color	NN
6912	5219	22	,	,	,
6912	5219	23	while	while	IN
6912	5219	24	those	those	DT
6912	5219	25	of	of	IN
6912	5219	26	mutton	mutton	NN
6912	5219	27	are	be	VBP
6912	5219	28	white	white	JJ
6912	5219	29	.	.	.
6912	5220	1	Lamb	Lamb	NNP
6912	5220	2	has	have	VBZ
6912	5220	3	the	the	DT
6912	5220	4	characteristics	characteristic	NNS
6912	5220	5	of	of	IN
6912	5220	6	the	the	DT
6912	5220	7	meat	meat	NN
6912	5220	8	of	of	IN
6912	5220	9	immature	immature	JJ
6912	5220	10	animals	animal	NNS
6912	5220	11	.	.	.
6912	5221	1	It	-PRON-	PRP
6912	5221	2	contains	contain	VBZ
6912	5221	3	more	more	JJR
6912	5221	4	water	water	NN
6912	5221	5	and	and	CC
6912	5221	6	a	a	DT
6912	5221	7	little	little	JJ
6912	5221	8	less	less	RBR
6912	5221	9	fat	fat	JJ
6912	5221	10	than	than	IN
6912	5221	11	mutton	mutton	NN
6912	5221	12	,	,	,
6912	5221	13	and	and	CC
6912	5221	14	should	should	MD
6912	5221	15	not	not	RB
6912	5221	16	be	be	VB
6912	5221	17	allowed	allow	VBN
6912	5221	18	to	to	TO
6912	5221	19	hang	hang	VB
6912	5221	20	.	.	.
6912	5222	1	It	-PRON-	PRP
6912	5222	2	is	be	VBZ
6912	5222	3	more	more	RBR
6912	5222	4	delicate	delicate	JJ
6912	5222	5	in	in	IN
6912	5222	6	flavor	flavor	NN
6912	5222	7	than	than	IN
6912	5222	8	is	be	VBZ
6912	5222	9	mutton	mutton	NN
6912	5222	10	.	.	.
6912	5223	1	Lamb	Lamb	NNP
6912	5223	2	should	should	MD
6912	5223	3	be	be	VB
6912	5223	4	well	well	RB
6912	5223	5	cooked	cooked	JJ
6912	5223	6	;	;	:
6912	5223	7	mutton	mutton	NN
6912	5223	8	is	be	VBZ
6912	5223	9	sometimes	sometimes	RB
6912	5223	10	served	serve	VBN
6912	5223	11	rare	rare	JJ
6912	5223	12	.	.	.
6912	5224	1	FOOD	food	NN
6912	5224	2	COMBINATIONS	combination	VBZ
6912	5224	3	CUTS	cut	NNS
6912	5224	4	OF	of	IN
6912	5224	5	LAMB	LAMB	NNP
6912	5224	6	AND	and	CC
6912	5224	7	MUTTON	MUTTON	NNP
6912	5224	8	(	(	-LRB-
6912	5224	9	see	see	VB
6912	5224	10	Figure	Figure	NNP
6912	5224	11	66	66	CD
6912	5224	12	)	)	-RRB-
6912	5224	13	.	.	.
6912	5225	1	=	=	NFP
6912	5225	2	=	=	NFP
6912	5225	3	=	=	SYM
6912	5225	4	=	=	SYM
6912	5225	5	=	=	SYM
6912	5225	6	=	=	SYM
6912	5225	7	=	=	SYM
6912	5225	8	=	=	SYM
6912	5225	9	=	=	SYM
6912	5225	10	=	=	SYM
6912	5225	11	=	=	SYM
6912	5225	12	=	=	SYM
6912	5225	13	=	=	SYM
6912	5225	14	=	=	SYM
6912	5225	15	=	=	SYM
6912	5225	16	=	=	SYM
6912	5225	17	=	=	SYM
6912	5225	18	=	=	SYM
6912	5225	19	=	=	SYM
6912	5225	20	=	=	SYM
6912	5225	21	=	=	SYM
6912	5225	22	=	=	SYM
6912	5225	23	=	=	SYM
6912	5225	24	=	=	SYM
6912	5225	25	=	=	SYM
6912	5225	26	=	=	SYM
6912	5225	27	=	=	SYM
6912	5225	28	=	=	SYM
6912	5225	29	=	=	SYM
6912	5225	30	=	=	SYM
6912	5225	31	=	=	SYM
6912	5225	32	=	=	SYM
6912	5225	33	=	=	SYM
6912	5225	34	=	=	SYM
6912	5225	35	=	=	SYM
6912	5225	36	=	=	SYM
6912	5225	37	=	=	SYM
6912	5225	38	=	=	SYM
6912	5225	39	=	=	SYM
6912	5225	40	=	=	SYM
6912	5225	41	=	=	SYM
6912	5225	42	=	=	SYM
6912	5225	43	=	=	SYM
6912	5225	44	=	=	SYM
6912	5225	45	=	=	SYM
6912	5225	46	=	=	SYM
6912	5225	47	=	=	SYM
6912	5225	48	=	=	SYM
6912	5225	49	=	=	SYM
6912	5225	50	=	=	SYM
6912	5225	51	=	=	SYM
6912	5225	52	=	=	SYM
6912	5225	53	=	=	SYM
6912	5225	54	=	=	SYM
6912	5225	55	=	=	SYM
6912	5225	56	=	=	SYM
6912	5225	57	=	=	SYM
6912	5225	58	=	=	SYM
6912	5225	59	=	=	SYM
6912	5225	60	=	=	SYM
6912	5225	61	=	=	SYM
6912	5225	62	=	=	SYM
6912	5225	63	=	=	SYM
6912	5225	64	=	=	SYM
6912	5225	65	=	=	SYM
6912	5225	66	=	=	SYM
6912	5225	67	|	|	NNP
6912	5225	68	Name	Name	NNP
6912	5225	69	of	of	IN
6912	5225	70	Cut	Cut	NNP
6912	5225	71	|	|	NNP
6912	5225	72	Form	Form	NNP
6912	5225	73	Of	of	IN
6912	5225	74	Cut	Cut	NNP
6912	5225	75	|	|	NNP
6912	5225	76	Method	Method	NNP
6912	5225	77	Of	of	IN
6912	5225	78	Cooking	Cooking	NNP
6912	5225	79	|	|	NNP
6912	5225	80	=	=	SYM
6912	5225	81	=	=	SYM
6912	5225	82	=	=	SYM
6912	5225	83	=	=	SYM
6912	5225	84	=	=	SYM
6912	5225	85	=	=	SYM
6912	5225	86	=	=	SYM
6912	5225	87	=	=	SYM
6912	5225	88	=	=	SYM
6912	5225	89	=	=	SYM
6912	5225	90	=	=	SYM
6912	5225	91	=	=	SYM
6912	5225	92	=	=	SYM
6912	5225	93	=	=	SYM
6912	5225	94	=	=	SYM
6912	5225	95	=	=	SYM
6912	5225	96	=	=	SYM
6912	5225	97	=	=	SYM
6912	5225	98	=	=	SYM
6912	5225	99	=	=	SYM
6912	5225	100	=	=	SYM
6912	5225	101	=	=	SYM
6912	5225	102	=	=	SYM
6912	5225	103	=	=	SYM
6912	5225	104	=	=	SYM
6912	5225	105	=	=	SYM
6912	5225	106	=	=	SYM
6912	5225	107	=	=	SYM
6912	5225	108	=	=	SYM
6912	5225	109	=	=	SYM
6912	5225	110	=	=	SYM
6912	5225	111	=	=	SYM
6912	5225	112	=	=	SYM
6912	5225	113	=	=	SYM
6912	5225	114	=	=	SYM
6912	5225	115	=	=	SYM
6912	5225	116	=	=	SYM
6912	5225	117	=	=	SYM
6912	5225	118	=	=	SYM
6912	5225	119	=	=	SYM
6912	5225	120	=	=	SYM
6912	5225	121	=	=	SYM
6912	5225	122	=	=	SYM
6912	5225	123	=	=	SYM
6912	5225	124	=	=	SYM
6912	5225	125	=	=	SYM
6912	5225	126	=	=	SYM
6912	5225	127	=	=	SYM
6912	5225	128	=	=	SYM
6912	5225	129	=	=	SYM
6912	5225	130	=	=	SYM
6912	5225	131	=	=	SYM
6912	5225	132	=	=	SYM
6912	5225	133	=	=	SYM
6912	5225	134	=	=	SYM
6912	5225	135	=	=	SYM
6912	5225	136	=	=	SYM
6912	5225	137	=	=	SYM
6912	5225	138	=	=	SYM
6912	5225	139	=	=	SYM
6912	5225	140	=	=	SYM
6912	5225	141	=	=	SYM
6912	5225	142	=	=	SYM
6912	5225	143	=	=	SYM
6912	5225	144	=	=	SYM
6912	5225	145	=	=	SYM
6912	5225	146	|	|	NNP
6912	5225	147	A.	A.	NNP
6912	5225	148	Loin	Loin	NNP
6912	5225	149	.	.	.
6912	5226	1	|	|	NNP
6912	5226	2	Chops	Chops	NNPS
6912	5226	3	--	--	:
6912	5226	4	Loin	Loin	NNP
6912	5226	5	chops	chop	NNS
6912	5226	6	(	(	-LRB-
6912	5226	7	see	see	VB
6912	5226	8	|	|	NNP
6912	5226	9	Broiling	Broiling	NNP
6912	5226	10	.	.	.
6912	5227	1	|	|	NNP
6912	5227	2	|	|	NNP
6912	5227	3	|	|	NNP
6912	5227	4	Figure	Figure	NNP
6912	5227	5	67	67	CD
6912	5227	6	)	)	-RRB-
6912	5227	7	.	.	.
6912	5228	1	|	|	NNP
6912	5228	2	Roasting	Roasting	NNP
6912	5228	3	.	.	.
6912	5229	1	|	|	NNP
6912	5229	2	|	|	CD
6912	5229	3	|	|	CD
6912	5229	4	Thick	thick	JJ
6912	5229	5	pieces	piece	NNS
6912	5229	6	(	(	-LRB-
6912	5229	7	loin	loin	NNP
6912	5229	8	sections	section	NNS
6912	5229	9	|	|	NNP
6912	5229	10	|	|	CD
6912	5229	11	|	|	CD
6912	5229	12	|	|	NNS
6912	5229	13	of	of	IN
6912	5229	14	both	both	CC
6912	5229	15	hind	hind	VBP
6912	5229	16	quarters	quarter	NNS
6912	5229	17	in	in	IN
6912	5229	18	|	|	NNP
6912	5229	19	|	|	CD
6912	5229	20	|	|	CD
6912	5229	21	|	|	CD
6912	5229	22	one	one	CD
6912	5229	23	piece	piece	NN
6912	5229	24	called	call	VBN
6912	5229	25	"	"	``
6912	5229	26	Saddle	Saddle	NNP
6912	5229	27	|	|	NNP
6912	5229	28	|	|	NNP
6912	5229	29	|	|	CD
6912	5229	30	|	|	CD
6912	5229	31	of	of	IN
6912	5229	32	Mutton	Mutton	NNP
6912	5229	33	"	"	''
6912	5229	34	)	)	-RRB-
6912	5229	35	.	.	.
6912	5230	1	|	|	NNP
6912	5230	2	|	|	CD
6912	5230	3	|	|	CD
6912	5230	4	|	|	CD
6912	5230	5	|	|	CD
6912	5230	6	|	|	CD
6912	5230	7	|	|	NNP
6912	5230	8	B.	b.	NN
6912	5231	1	Leg	Leg	NNP
6912	5231	2	.	.	.
6912	5232	1	|	|	NNP
6912	5232	2	Slices	slice	NNS
6912	5232	3	.	.	.
6912	5233	1	|	|	NNP
6912	5233	2	Broiling	Broiling	NNP
6912	5233	3	.	.	.
6912	5234	1	|	|	NNP
6912	5234	2	|	|	CD
6912	5234	3	|	|	CD
6912	5234	4	Thick	thick	JJ
6912	5234	5	pieces	piece	NNS
6912	5234	6	.	.	.
6912	5235	1	|	|	NNP
6912	5235	2	Roasting	Roasting	NNP
6912	5235	3	.	.	.
6912	5236	1	|	|	NNP
6912	5236	2	|	|	CD
6912	5236	3	|	|	CD
6912	5236	4	|	|	NNS
6912	5236	5	Stewing	stewing	NN
6912	5236	6	.	.	.
6912	5237	1	|	|	NNP
6912	5237	2	|	|	CD
6912	5237	3	|	|	CD
6912	5237	4	|	|	CD
6912	5237	5	|	|	NNP
6912	5237	6	|	|	NNP
6912	5237	7	C.	C.	NNP
6912	5237	8	Rib	Rib	NNP
6912	5237	9	.	.	.
6912	5238	1	|	|	NNP
6912	5238	2	Chops	Chops	NNPS
6912	5238	3	--	--	:
6912	5238	4	rib	rib	NN
6912	5238	5	chops(see	chops(see	NNP
6912	5238	6	Fig-	Fig-	NNP
6912	5238	7	|	|	NNP
6912	5238	8	Broiling	Broiling	NNP
6912	5238	9	.	.	.
6912	5239	1	|	|	NNP
6912	5239	2	|	|	NNP
6912	5239	3	|	|	CD
6912	5239	4	ure	ure	NN
6912	5239	5	67	67	CD
6912	5239	6	)	)	-RRB-
6912	5239	7	(	(	-LRB-
6912	5239	8	when	when	WRB
6912	5239	9	trimmed	trim	VBN
6912	5239	10	|	|	NNP
6912	5239	11	Roasting	Roasting	NNP
6912	5239	12	.	.	.
6912	5240	1	|	|	NNP
6912	5240	2	|	|	CD
6912	5240	3	|	|	NNP
6912	5240	4	called	call	VBN
6912	5240	5	"	"	``
6912	5240	6	French	french	JJ
6912	5240	7	"	"	''
6912	5240	8	chops	chop	NNS
6912	5240	9	.	.	.
6912	5241	1	|	|	NNP
6912	5241	2	|	|	CD
6912	5241	3	|	|	CD
6912	5241	4	|	|	CD
6912	5241	5	see	see	VB
6912	5241	6	Figure	Figure	NNP
6912	5241	7	67	67	CD
6912	5241	8	)	)	-RRB-
6912	5241	9	.	.	.
6912	5242	1	|	|	NNP
6912	5242	2	|	|	CD
6912	5242	3	|	|	CD
6912	5242	4	|	|	CD
6912	5242	5	Thick	Thick	NNP
6912	5242	6	Pieces	piece	NNS
6912	5242	7	(	(	-LRB-
6912	5242	8	rib	rib	NN
6912	5242	9	sections	section	NNS
6912	5242	10	|	|	NNP
6912	5242	11	|	|	CD
6912	5242	12	|	|	CD
6912	5242	13	|	|	NNS
6912	5242	14	of	of	IN
6912	5242	15	both	both	CC
6912	5242	16	fore	fore	JJ
6912	5242	17	quarters	quarter	NNS
6912	5242	18	in	in	IN
6912	5242	19	|	|	NNP
6912	5242	20	|	|	NNP
6912	5242	21	|	|	CD
6912	5242	22	|	|	CD
6912	5242	23	one	one	CD
6912	5242	24	piece	piece	NN
6912	5242	25	called	call	VBN
6912	5242	26	"	"	``
6912	5242	27	Rack	Rack	NNP
6912	5242	28	|	|	NNP
6912	5242	29	|	|	NNP
6912	5242	30	|	|	CD
6912	5242	31	|	|	CD
6912	5242	32	of	of	IN
6912	5242	33	Mutton	Mutton	NNP
6912	5242	34	"	"	''
6912	5242	35	)	)	-RRB-
6912	5242	36	.	.	.
6912	5243	1	|	|	NNP
6912	5243	2	|	|	CD
6912	5243	3	|	|	CD
6912	5243	4	|	|	CD
6912	5243	5	|	|	CD
6912	5243	6	|	|	CD
6912	5243	7	|	|	NNP
6912	5243	8	D.	D.	NNP
6912	5243	9	Shoulder	Shoulder	NNP
6912	5243	10	.	.	.
6912	5244	1	|	|	NNP
6912	5244	2	Chops	Chops	NNP
6912	5244	3	blade	blade	NN
6912	5244	4	shoulder	shoulder	NN
6912	5244	5	|	|	NNP
6912	5244	6	Broiling	Broiling	NNP
6912	5244	7	.	.	.
6912	5245	1	|	|	NNP
6912	5245	2	|	|	CD
6912	5245	3	|	|	CD
6912	5245	4	chops	chop	NNS
6912	5245	5	(	(	-LRB-
6912	5245	6	see	see	VB
6912	5245	7	Figure	Figure	NNP
6912	5245	8	67	67	CD
6912	5245	9	)	)	-RRB-
6912	5245	10	|	|	NNP
6912	5245	11	Braising	Braising	NNP
6912	5245	12	.	.	.
6912	5246	1	|	|	NNP
6912	5246	2	|	|	CD
6912	5246	3	|	|	NNS
6912	5246	4	and	and	CC
6912	5246	5	round	round	JJ
6912	5246	6	shoulder	shoulder	NN
6912	5246	7	|	|	NN
6912	5246	8	Roasting	Roasting	NNP
6912	5246	9	.	.	.
6912	5247	1	|	|	NNP
6912	5247	2	|	|	CD
6912	5247	3	|	|	CD
6912	5247	4	chops	chop	NNS
6912	5247	5	(	(	-LRB-
6912	5247	6	see	see	VB
6912	5247	7	Figure	Figure	NNP
6912	5247	8	67	67	CD
6912	5247	9	)	)	-RRB-
6912	5247	10	.	.	.
6912	5248	1	|	|	NNP
6912	5248	2	Stuffing	Stuffing	NNP
6912	5248	3	and	and	CC
6912	5248	4	|	|	NNP
6912	5248	5	|	|	CD
6912	5248	6	|	|	NNP
6912	5248	7	Thick	Thick	NNP
6912	5248	8	Pieces	piece	NNS
6912	5248	9	.	.	.
6912	5249	1	|	|	NNP
6912	5249	2	Roasting	Roasting	NNP
6912	5249	3	.	.	.
6912	5250	1	|	|	NNP
6912	5250	2	|	|	CD
6912	5250	3	|	|	NNP
6912	5250	4	Whole	whole	NN
6912	5250	5	.	.	.
6912	5251	1	|	|	NNP
6912	5251	2	|	|	CD
6912	5251	3	|	|	CD
6912	5251	4	|	|	CD
6912	5251	5	|	|	CD
6912	5251	6	|	|	CD
6912	5251	7	|	|	NNP
6912	5251	8	E.	E.	NNP
6912	5251	9	Breast	Breast	NNP
6912	5251	10	.	.	.
6912	5252	1	|	|	NNP
6912	5252	2	Thick	Thick	NNP
6912	5252	3	Pieces	Pieces	NNPS
6912	5252	4	.	.	.
6912	5253	1	|	|	NNP
6912	5253	2	Stewing	Stewing	NNP
6912	5253	3	.	.	.
6912	5254	1	|	|	NNP
6912	5254	2	|	|	CD
6912	5254	3	|	|	CD
6912	5254	4	|	|	NNP
6912	5254	5	Broth	broth	NN
6912	5254	6	-	-	HYPH
6912	5254	7	making	making	NN
6912	5254	8	.	.	.
6912	5255	1	|	|	NNP
6912	5255	2	|	|	CD
6912	5255	3	|	|	CD
6912	5255	4	|	|	CD
6912	5255	5	|	|	CD
6912	5255	6	|	|	NNP
6912	5255	7	F.	F.	NNP
6912	5255	8	Neck	Neck	NNP
6912	5255	9	.	.	.
6912	5256	1	|	|	NNP
6912	5256	2	Thick	Thick	NNP
6912	5256	3	Pieces	Pieces	NNPS
6912	5256	4	.	.	.
6912	5257	1	|	|	NNP
6912	5257	2	Stewing	Stewing	NNP
6912	5257	3	.	.	.
6912	5258	1	|	|	NNP
6912	5258	2	|	|	CD
6912	5258	3	|	|	CD
6912	5258	4	|	|	NNP
6912	5258	5	Broth	broth	NN
6912	5258	6	-	-	HYPH
6912	5258	7	making	making	NN
6912	5258	8	.	.	.
6912	5259	1	|	|	NNP
6912	5259	2	=	=	SYM
6912	5259	3	=	=	SYM
6912	5259	4	=	=	SYM
6912	5259	5	=	=	SYM
6912	5259	6	=	=	SYM
6912	5259	7	=	=	SYM
6912	5259	8	=	=	SYM
6912	5259	9	=	=	SYM
6912	5259	10	=	=	SYM
6912	5259	11	=	=	SYM
6912	5259	12	=	=	SYM
6912	5259	13	=	=	SYM
6912	5259	14	=	=	SYM
6912	5259	15	=	=	SYM
6912	5259	16	=	=	SYM
6912	5259	17	=	=	SYM
6912	5259	18	=	=	SYM
6912	5259	19	=	=	SYM
6912	5259	20	=	=	SYM
6912	5259	21	=	=	SYM
6912	5259	22	=	=	SYM
6912	5259	23	=	=	SYM
6912	5259	24	=	=	SYM
6912	5259	25	=	=	SYM
6912	5259	26	=	=	SYM
6912	5259	27	=	=	SYM
6912	5259	28	=	=	SYM
6912	5259	29	=	=	SYM
6912	5259	30	=	=	SYM
6912	5259	31	=	=	SYM
6912	5259	32	=	=	SYM
6912	5259	33	=	=	SYM
6912	5259	34	=	=	SYM
6912	5259	35	=	=	SYM
6912	5259	36	=	=	SYM
6912	5259	37	=	=	SYM
6912	5259	38	=	=	SYM
6912	5259	39	=	=	SYM
6912	5259	40	=	=	SYM
6912	5259	41	=	=	SYM
6912	5259	42	=	=	SYM
6912	5259	43	=	=	SYM
6912	5259	44	=	=	SYM
6912	5259	45	=	=	SYM
6912	5259	46	=	=	SYM
6912	5259	47	=	=	SYM
6912	5259	48	=	=	SYM
6912	5259	49	=	=	SYM
6912	5259	50	=	=	SYM
6912	5259	51	=	=	SYM
6912	5259	52	=	=	SYM
6912	5259	53	=	=	SYM
6912	5259	54	=	=	SYM
6912	5259	55	=	=	SYM
6912	5259	56	=	=	SYM
6912	5259	57	=	=	SYM
6912	5259	58	=	=	SYM
6912	5259	59	=	=	SYM
6912	5259	60	=	=	SYM
6912	5259	61	=	=	SYM
6912	5259	62	=	=	SYM
6912	5259	63	=	=	SYM
6912	5259	64	=	=	SYM
6912	5259	65	=	=	SYM
6912	5259	66	=	=	NFP
6912	5259	67	=	=	SYM
6912	5259	68	STUFFED	STUFFED	NNP
6912	5259	69	SHOULDER	SHOULDER	NNP
6912	5259	70	OF	of	IN
6912	5259	71	LAMB	LAMB	NNP
6912	5259	72	4	4	CD
6912	5259	73	to	to	IN
6912	5259	74	5	5	CD
6912	5259	75	pounds	pound	NNS
6912	5259	76	shoulder	shoulder	NN
6912	5259	77	of	of	IN
6912	5259	78	lamb	lamb	NNP
6912	5259	79	,	,	,
6912	5259	80	boned	boned	NNP
6912	5259	81	,	,	,
6912	5259	82	cleaned	clean	VBD
6912	5259	83	,	,	,
6912	5259	84	and	and	CC
6912	5259	85	stuffed	stuff	VBN
6912	5259	86	with	with	IN
6912	5259	87	the	the	DT
6912	5259	88	mixture	mixture	NN
6912	5259	89	used	use	VBN
6912	5259	90	in	in	IN
6912	5259	91	Stuffed	Stuffed	NNP
6912	5259	92	Meat	Meat	NNP
6912	5259	93	Roast	Roast	NNP
6912	5259	94	.	.	.
6912	5260	1	(	(	-LRB-
6912	5260	2	Double	double	PDT
6912	5260	3	the	the	DT
6912	5260	4	quantity	quantity	NN
6912	5260	5	of	of	IN
6912	5260	6	ingredients	ingredient	NNS
6912	5260	7	for	for	IN
6912	5260	8	the	the	DT
6912	5260	9	shoulder	shoulder	NN
6912	5260	10	of	of	IN
6912	5260	11	lamb	lamb	NNP
6912	5260	12	.	.	.
6912	5260	13	)	)	-RRB-
6912	5261	1	Add	add	VB
6912	5261	2	the	the	DT
6912	5261	3	stuffing	stuffing	NN
6912	5261	4	to	to	IN
6912	5261	5	the	the	DT
6912	5261	6	meat	meat	NN
6912	5261	7	;	;	:
6912	5261	8	then	then	RB
6912	5261	9	"	"	``
6912	5261	10	lace	lace	NN
6912	5261	11	"	"	''
6912	5261	12	(	(	-LRB-
6912	5261	13	see	see	VB
6912	5261	14	_	_	NNP
6912	5261	15	Baked	Baked	NNP
6912	5261	16	Fish	Fish	NNP
6912	5261	17	_	_	NNP
6912	5261	18	)	)	-RRB-
6912	5261	19	or	or	CC
6912	5261	20	skewer	skewer	NN
6912	5261	21	into	into	IN
6912	5261	22	shape	shape	NN
6912	5261	23	.	.	.
6912	5262	1	Season	season	NN
6912	5262	2	,	,	,
6912	5262	3	and	and	CC
6912	5262	4	dredge	dredge	NN
6912	5262	5	with	with	IN
6912	5262	6	flour	flour	NN
6912	5262	7	.	.	.
6912	5263	1	Place	place	NN
6912	5263	2	drippings	dripping	NNS
6912	5263	3	or	or	CC
6912	5263	4	other	other	JJ
6912	5263	5	fat	fat	NN
6912	5263	6	in	in	IN
6912	5263	7	a	a	DT
6912	5263	8	frying	fry	VBG
6912	5263	9	pan	pan	NN
6912	5263	10	or	or	CC
6912	5263	11	iron	iron	NN
6912	5263	12	roasting	roasting	NN
6912	5263	13	pan	pan	NN
6912	5263	14	,	,	,
6912	5263	15	and	and	CC
6912	5263	16	brown	brown	VB
6912	5263	17	the	the	DT
6912	5263	18	surface	surface	NN
6912	5263	19	of	of	IN
6912	5263	20	the	the	DT
6912	5263	21	meat	meat	NN
6912	5263	22	.	.	.
6912	5264	1	Place	place	VB
6912	5264	2	the	the	DT
6912	5264	3	lamb	lamb	NN
6912	5264	4	on	on	IN
6912	5264	5	the	the	DT
6912	5264	6	rack	rack	NN
6912	5264	7	in	in	IN
6912	5264	8	a	a	DT
6912	5264	9	roasting	roast	VBG
6912	5264	10	pan	pan	NN
6912	5264	11	,	,	,
6912	5264	12	add	add	VB
6912	5264	13	boiling	boiling	NN
6912	5264	14	water	water	NN
6912	5264	15	;	;	:
6912	5264	16	cover	cover	NN
6912	5264	17	;	;	:
6912	5264	18	and	and	CC
6912	5264	19	bake	bake	VB
6912	5264	20	in	in	RP
6912	5264	21	a	a	DT
6912	5264	22	moderate	moderate	JJ
6912	5264	23	oven	oven	NN
6912	5264	24	,	,	,
6912	5264	25	allowing	allow	VBG
6912	5264	26	_	_	NNP
6912	5264	27	one	one	CD
6912	5264	28	half	half	JJ
6912	5264	29	hour	hour	NN
6912	5264	30	to	to	IN
6912	5264	31	the	the	DT
6912	5264	32	pound	pound	NN
6912	5264	33	_	_	NNP
6912	5264	34	.	.	.
6912	5265	1	_	_	NNP
6912	5265	2	Shoulder	Shoulder	NNP
6912	5265	3	of	of	IN
6912	5265	4	veal	veal	NN
6912	5265	5	_	_	NNP
6912	5265	6	may	may	MD
6912	5265	7	be	be	VB
6912	5265	8	prepared	prepare	VBN
6912	5265	9	and	and	CC
6912	5265	10	stuffed	stuff	VBN
6912	5265	11	in	in	IN
6912	5265	12	the	the	DT
6912	5265	13	same	same	JJ
6912	5265	14	way	way	NN
6912	5265	15	.	.	.
6912	5266	1	[	[	-LRB-
6912	5266	2	Illustration	illustration	NN
6912	5266	3	:	:	:
6912	5266	4	Courtesy	Courtesy	NNP
6912	5266	5	of	of	IN
6912	5266	6	_	_	NNP
6912	5266	7	Bureau	Bureau	NNP
6912	5266	8	of	of	IN
6912	5266	9	Publications	Publications	NNP
6912	5266	10	_	_	NNP
6912	5266	11	,	,	,
6912	5266	12	Teachers	Teachers	NNPS
6912	5266	13	College	College	NNP
6912	5266	14	.	.	.
6912	5267	1	FIGURE	FIGURE	NNP
6912	5267	2	67.--LAMB	67.--lamb	JJ
6912	5267	3	CHOPS	chops	NN
6912	5267	4	.	.	.
6912	5268	1	Upper	upper	JJ
6912	5268	2	row	row	NN
6912	5268	3	:	:	:
6912	5268	4	Rib	Rib	NNP
6912	5268	5	chops,--French	chops,--French	NNP
6912	5268	6	.	.	.
6912	5269	1	Loin	Loin	NNP
6912	5269	2	chops	chop	NNS
6912	5269	3	.	.	.
6912	5270	1	Lower	low	JJR
6912	5270	2	row	row	NN
6912	5270	3	:	:	:
6912	5270	4	Rib	rib	NN
6912	5270	5	chops	chop	NNS
6912	5270	6	.	.	.
6912	5271	1	Blade	blade	NN
6912	5271	2	shoulder	shoulder	NN
6912	5271	3	chop	chop	NN
6912	5271	4	.	.	.
6912	5272	1	Round	round	JJ
6912	5272	2	bone	bone	NN
6912	5272	3	shoulder	shoulder	NN
6912	5272	4	chop	chop	NN
6912	5272	5	.	.	.
6912	5272	6	]	]	-RRB-
6912	5273	1	MINT	MINT	NNP
6912	5273	2	SAUCE	SAUCE	NNP
6912	5273	3	1	1	CD
6912	5273	4	cupful	cupful	JJ
6912	5273	5	fresh	fresh	JJ
6912	5273	6	mint	mint	NN
6912	5273	7	1/2	1/2	CD
6912	5273	8	cupful	cupful	JJ
6912	5273	9	vinegar	vinegar	NN
6912	5273	10	1/4	1/4	CD
6912	5273	11	cupful	cupful	JJ
6912	5273	12	sugar	sugar	NN
6912	5273	13	Chop	Chop	NNP
6912	5273	14	the	the	DT
6912	5273	15	leaves	leave	NNS
6912	5273	16	and	and	CC
6912	5273	17	the	the	DT
6912	5273	18	tender	tender	JJ
6912	5273	19	tips	tip	NNS
6912	5273	20	of	of	IN
6912	5273	21	the	the	DT
6912	5273	22	mint	mint	NN
6912	5273	23	.	.	.
6912	5274	1	Dissolve	dissolve	VB
6912	5274	2	the	the	DT
6912	5274	3	sugar	sugar	NN
6912	5274	4	in	in	IN
6912	5274	5	the	the	DT
6912	5274	6	vinegar	vinegar	NN
6912	5274	7	,	,	,
6912	5274	8	and	and	CC
6912	5274	9	add	add	VB
6912	5274	10	the	the	DT
6912	5274	11	mint	mint	NN
6912	5274	12	.	.	.
6912	5275	1	Let	let	VB
6912	5275	2	the	the	DT
6912	5275	3	sauce	sauce	NN
6912	5275	4	stand	stand	VB
6912	5275	5	one	one	CD
6912	5275	6	hour	hour	NN
6912	5275	7	before	before	IN
6912	5275	8	using	use	VBG
6912	5275	9	.	.	.
6912	5276	1	Heat	heat	VB
6912	5276	2	over	over	IN
6912	5276	3	hot	hot	JJ
6912	5276	4	water	water	NN
6912	5276	5	before	before	IN
6912	5276	6	serving	serve	VBG
6912	5276	7	.	.	.
6912	5277	1	LAMB	LAMB	NNP
6912	5277	2	OR	or	CC
6912	5277	3	MUTTON	mutton	NN
6912	5277	4	IN	in	IN
6912	5277	5	THE	the	DT
6912	5277	6	CASSEROLE	CASSEROLE	NNP
6912	5277	7	2	2	CD
6912	5277	8	pounds	pound	NNS
6912	5277	9	neck	neck	NN
6912	5277	10	,	,	,
6912	5277	11	breast	breast	NN
6912	5277	12	,	,	,
6912	5277	13	or	or	CC
6912	5277	14	shoulder	shoulder	NN
6912	5277	15	of	of	IN
6912	5277	16	lamb	lamb	NN
6912	5277	17	or	or	CC
6912	5277	18	mutton	mutton	NNP
6912	5277	19	Flour	Flour	NNP
6912	5277	20	Fat	Fat	NNP
6912	5277	21	for	for	IN
6912	5277	22	browning	brown	VBG
6912	5277	23	Water	Water	NNP
6912	5277	24	or	or	CC
6912	5277	25	stock	stock	NN
6912	5277	26	4	4	CD
6912	5277	27	carrots	carrot	NNS
6912	5277	28	2	2	CD
6912	5277	29	cupfuls	cupful	NNS
6912	5277	30	peas	pea	NNS
6912	5277	31	2	2	CD
6912	5277	32	teaspoonfuls	teaspoonful	NNS
6912	5277	33	salt	salt	NN
6912	5277	34	Pepper	pepper	NN
6912	5277	35	1/2	1/2	CD
6912	5277	36	bay	bay	NN
6912	5277	37	leaf	leaf	NN
6912	5277	38	3	3	CD
6912	5277	39	allspice	allspice	JJ
6912	5277	40	berries	berry	NNS
6912	5277	41	Cut	cut	VBP
6912	5277	42	the	the	DT
6912	5277	43	meat	meat	NN
6912	5277	44	into	into	IN
6912	5277	45	pieces	piece	NNS
6912	5277	46	suitable	suitable	JJ
6912	5277	47	for	for	IN
6912	5277	48	serving	serve	VBG
6912	5277	49	.	.	.
6912	5278	1	Roll	roll	VB
6912	5278	2	in	in	IN
6912	5278	3	flour	flour	NN
6912	5278	4	,	,	,
6912	5278	5	and	and	CC
6912	5278	6	brown	brown	NNP
6912	5278	7	in	in	IN
6912	5278	8	a	a	DT
6912	5278	9	frying	frying	JJ
6912	5278	10	pan	pan	NN
6912	5278	11	with	with	IN
6912	5278	12	hot	hot	JJ
6912	5278	13	fat	fat	NN
6912	5278	14	.	.	.
6912	5279	1	Remove	remove	VB
6912	5279	2	to	to	IN
6912	5279	3	the	the	DT
6912	5279	4	casserole	casserole	NN
6912	5279	5	,	,	,
6912	5279	6	and	and	CC
6912	5279	7	cover	cover	VB
6912	5279	8	with	with	IN
6912	5279	9	boiling	boil	VBG
6912	5279	10	water	water	NN
6912	5279	11	or	or	CC
6912	5279	12	stock	stock	NN
6912	5279	13	.	.	.
6912	5280	1	Wash	wash	VB
6912	5280	2	,	,	,
6912	5280	3	scrape	scrape	NN
6912	5280	4	,	,	,
6912	5280	5	and	and	CC
6912	5280	6	cut	cut	VBD
6912	5280	7	the	the	DT
6912	5280	8	carrots	carrot	NNS
6912	5280	9	into	into	IN
6912	5280	10	halves	half	NNS
6912	5280	11	.	.	.
6912	5281	1	Add	add	VB
6912	5281	2	them	-PRON-	PRP
6912	5281	3	and	and	CC
6912	5281	4	the	the	DT
6912	5281	5	spices	spice	NNS
6912	5281	6	to	to	IN
6912	5281	7	the	the	DT
6912	5281	8	meat	meat	NN
6912	5281	9	in	in	IN
6912	5281	10	the	the	DT
6912	5281	11	casserole	casserole	NN
6912	5281	12	.	.	.
6912	5282	1	Cover	cover	NN
6912	5282	2	,	,	,
6912	5282	3	and	and	CC
6912	5282	4	cook	cook	VB
6912	5282	5	at	at	IN
6912	5282	6	simmering	simmer	VBG
6912	5282	7	temperature	temperature	NN
6912	5282	8	for	for	IN
6912	5282	9	two	two	CD
6912	5282	10	hours	hour	NNS
6912	5282	11	.	.	.
6912	5283	1	Then	then	RB
6912	5283	2	add	add	VB
6912	5283	3	the	the	DT
6912	5283	4	peas	pea	NNS
6912	5283	5	and	and	CC
6912	5283	6	the	the	DT
6912	5283	7	seasoning	seasoning	NN
6912	5283	8	.	.	.
6912	5284	1	Cook	cook	VB
6912	5284	2	until	until	IN
6912	5284	3	tender	tender	NN
6912	5284	4	.	.	.
6912	5285	1	Serve	serve	VB
6912	5285	2	hot	hot	JJ
6912	5285	3	from	from	IN
6912	5285	4	the	the	DT
6912	5285	5	casserole	casserole	NN
6912	5285	6	.	.	.
6912	5286	1	One	one	CD
6912	5286	2	half	half	NN
6912	5286	3	cupful	cupful	NN
6912	5286	4	of	of	IN
6912	5286	5	cooked	cooked	JJ
6912	5286	6	rice	rice	NN
6912	5286	7	may	may	MD
6912	5286	8	be	be	VB
6912	5286	9	used	use	VBN
6912	5286	10	instead	instead	RB
6912	5286	11	of	of	IN
6912	5286	12	the	the	DT
6912	5286	13	carrots	carrot	NNS
6912	5286	14	and	and	CC
6912	5286	15	peas	pea	NNS
6912	5286	16	.	.	.
6912	5287	1	Tomatoes	tomato	NNS
6912	5287	2	also	also	RB
6912	5287	3	make	make	VBP
6912	5287	4	a	a	DT
6912	5287	5	pleasing	pleasing	JJ
6912	5287	6	addition	addition	NN
6912	5287	7	.	.	.
6912	5288	1	THE	the	DT
6912	5288	2	CASSEROLE.--The	casserole.--the	JJ
6912	5288	3	casserole	casserole	NN
6912	5288	4	is	be	VBZ
6912	5288	5	a	a	DT
6912	5288	6	popular	popular	JJ
6912	5288	7	utensil	utensil	NN
6912	5288	8	for	for	IN
6912	5288	9	cooking	cooking	NN
6912	5288	10	and	and	CC
6912	5288	11	serving	serve	VBG
6912	5288	12	.	.	.
6912	5289	1	It	-PRON-	PRP
6912	5289	2	is	be	VBZ
6912	5289	3	suitable	suitable	JJ
6912	5289	4	for	for	IN
6912	5289	5	foods	food	NNS
6912	5289	6	that	that	WDT
6912	5289	7	need	need	VBP
6912	5289	8	to	to	TO
6912	5289	9	be	be	VB
6912	5289	10	cooked	cook	VBN
6912	5289	11	at	at	IN
6912	5289	12	a	a	DT
6912	5289	13	low	low	JJ
6912	5289	14	temperature	temperature	NN
6912	5289	15	for	for	IN
6912	5289	16	a	a	DT
6912	5289	17	long	long	JJ
6912	5289	18	period	period	NN
6912	5289	19	of	of	IN
6912	5289	20	time	time	NN
6912	5289	21	;	;	:
6912	5289	22	hence	hence	RB
6912	5289	23	its	-PRON-	PRP$
6912	5289	24	adaptability	adaptability	NN
6912	5289	25	to	to	IN
6912	5289	26	tough	tough	JJ
6912	5289	27	cuts	cut	NNS
6912	5289	28	of	of	IN
6912	5289	29	meat	meat	NN
6912	5289	30	.	.	.
6912	5290	1	Because	because	IN
6912	5290	2	the	the	DT
6912	5290	3	casserole	casserole	NN
6912	5290	4	is	be	VBZ
6912	5290	5	tightly	tightly	RB
6912	5290	6	covered	cover	VBN
6912	5290	7	,	,	,
6912	5290	8	foods	food	NNS
6912	5290	9	may	may	MD
6912	5290	10	be	be	VB
6912	5290	11	cooked	cook	VBN
6912	5290	12	in	in	IN
6912	5290	13	it	-PRON-	PRP
6912	5290	14	with	with	IN
6912	5290	15	little	little	JJ
6912	5290	16	loss	loss	NN
6912	5290	17	by	by	IN
6912	5290	18	evaporation	evaporation	NN
6912	5290	19	.	.	.
6912	5291	1	The	the	DT
6912	5291	2	flavor	flavor	NN
6912	5291	3	is	be	VBZ
6912	5291	4	retained	retain	VBN
6912	5291	5	also	also	RB
6912	5291	6	,	,	,
6912	5291	7	if	if	IN
6912	5291	8	the	the	DT
6912	5291	9	cooking	cooking	NN
6912	5291	10	is	be	VBZ
6912	5291	11	carefully	carefully	RB
6912	5291	12	done	do	VBN
6912	5291	13	.	.	.
6912	5292	1	The	the	DT
6912	5292	2	use	use	NN
6912	5292	3	of	of	IN
6912	5292	4	the	the	DT
6912	5292	5	casserole	casserole	NN
6912	5292	6	in	in	IN
6912	5292	7	serving	serve	VBG
6912	5292	8	is	be	VBZ
6912	5292	9	a	a	DT
6912	5292	10	distinct	distinct	JJ
6912	5292	11	advantage	advantage	NN
6912	5292	12	,	,	,
6912	5292	13	since	since	IN
6912	5292	14	the	the	DT
6912	5292	15	foods	food	NNS
6912	5292	16	may	may	MD
6912	5292	17	be	be	VB
6912	5292	18	served	serve	VBN
6912	5292	19	hot	hot	JJ
6912	5292	20	.	.	.
6912	5293	1	The	the	DT
6912	5293	2	casserole	casserole	NN
6912	5293	3	may	may	MD
6912	5293	4	be	be	VB
6912	5293	5	used	use	VBN
6912	5293	6	in	in	IN
6912	5293	7	the	the	DT
6912	5293	8	oven	oven	NN
6912	5293	9	or	or	CC
6912	5293	10	on	on	IN
6912	5293	11	top	top	NN
6912	5293	12	of	of	IN
6912	5293	13	the	the	DT
6912	5293	14	range	range	NN
6912	5293	15	.	.	.
6912	5294	1	If	if	IN
6912	5294	2	a	a	DT
6912	5294	3	covered	cover	VBN
6912	5294	4	crock	crock	NN
6912	5294	5	is	be	VBZ
6912	5294	6	used	use	VBN
6912	5294	7	in	in	IN
6912	5294	8	place	place	NN
6912	5294	9	of	of	IN
6912	5294	10	the	the	DT
6912	5294	11	regulation	regulation	NN
6912	5294	12	casserole	casserole	NN
6912	5294	13	,	,	,
6912	5294	14	a	a	DT
6912	5294	15	dinner	dinner	NN
6912	5294	16	napkin	napkin	NNP
6912	5294	17	should	should	MD
6912	5294	18	be	be	VB
6912	5294	19	folded	fold	VBN
6912	5294	20	neatly	neatly	RB
6912	5294	21	around	around	IN
6912	5294	22	it	-PRON-	PRP
6912	5294	23	for	for	IN
6912	5294	24	serving	serve	VBG
6912	5294	25	.	.	.
6912	5295	1	QUESTIONS	QUESTIONS	NNP
6912	5295	2	Tell	tell	VB
6912	5295	3	how	how	WRB
6912	5295	4	lamb	lamb	NN
6912	5295	5	can	can	MD
6912	5295	6	be	be	VB
6912	5295	7	distinguished	distinguish	VBN
6912	5295	8	from	from	IN
6912	5295	9	mutton	mutton	NN
6912	5295	10	.	.	.
6912	5296	1	Give	give	VB
6912	5296	2	two	two	CD
6912	5296	3	reasons	reason	NNS
6912	5296	4	for	for	IN
6912	5296	5	adding	add	VBG
6912	5296	6	dried	dry	VBN
6912	5296	7	herbs	herb	NNS
6912	5296	8	to	to	IN
6912	5296	9	the	the	DT
6912	5296	10	stuffing	stuffing	NN
6912	5296	11	for	for	IN
6912	5296	12	lamb	lamb	NN
6912	5296	13	.	.	.
6912	5297	1	Give	give	VB
6912	5297	2	two	two	CD
6912	5297	3	reasons	reason	NNS
6912	5297	4	for	for	IN
6912	5297	5	serving	serve	VBG
6912	5297	6	Mint	Mint	NNP
6912	5297	7	Sauce	Sauce	NNP
6912	5297	8	with	with	IN
6912	5297	9	lamb	lamb	NN
6912	5297	10	.	.	.
6912	5298	1	What	what	WP
6912	5298	2	is	be	VBZ
6912	5298	3	the	the	DT
6912	5298	4	purpose	purpose	NN
6912	5298	5	of	of	IN
6912	5298	6	first	first	RB
6912	5298	7	browning	brown	VBG
6912	5298	8	the	the	DT
6912	5298	9	lamb	lamb	NN
6912	5298	10	that	that	WDT
6912	5298	11	is	be	VBZ
6912	5298	12	to	to	TO
6912	5298	13	be	be	VB
6912	5298	14	roasted	roast	VBN
6912	5298	15	?	?	.
6912	5299	1	[	[	-LRB-
6912	5299	2	Illustration	illustration	NN
6912	5299	3	:	:	:
6912	5299	4	FIGURE	FIGURE	NNP
6912	5299	5	68.--THE	68.--the	CD
6912	5299	6	COMPOSITION	COMPOSITION	NNS
6912	5299	7	OF	of	IN
6912	5299	8	FRESH	FRESH	NNP
6912	5299	9	AND	and	CC
6912	5299	10	CURED	CURED	NNP
6912	5299	11	MEATS	MEATS	NNPS
6912	5299	12	.	.	.
6912	5300	1	(	(	-LRB-
6912	5300	2	Revised	revise	VBN
6912	5300	3	edition	edition	NN
6912	5300	4	)	)	-RRB-
6912	5300	5	]	]	-RRB-
6912	5300	6	What	what	WP
6912	5300	7	is	be	VBZ
6912	5300	8	the	the	DT
6912	5300	9	easiest	easy	JJS
6912	5300	10	method	method	NN
6912	5300	11	of	of	IN
6912	5300	12	adding	add	VBG
6912	5300	13	extra	extra	JJ
6912	5300	14	flour	flour	NN
6912	5300	15	to	to	IN
6912	5300	16	the	the	DT
6912	5300	17	sauce	sauce	NN
6912	5300	18	around	around	IN
6912	5300	19	lamb	lamb	NNP
6912	5300	20	or	or	CC
6912	5300	21	mutton	mutton	NN
6912	5300	22	in	in	IN
6912	5300	23	the	the	DT
6912	5300	24	casserole	casserole	NN
6912	5300	25	(	(	-LRB-
6912	5300	26	see	see	VB
6912	5300	27	_	_	NNP
6912	5300	28	Thickening	Thickening	NNP
6912	5300	29	the	the	DT
6912	5300	30	Sauce	Sauce	NNP
6912	5300	31	of	of	IN
6912	5300	32	Meat	Meat	NNP
6912	5300	33	Cooked	cook	VBN
6912	5300	34	in	in	IN
6912	5300	35	Water	Water	NNP
6912	5300	36	_	_	NNP
6912	5300	37	)	)	-RRB-
6912	5300	38	?	?	.
6912	5301	1	How	how	WRB
6912	5301	2	many	many	JJ
6912	5301	3	persons	person	NNS
6912	5301	4	will	will	MD
6912	5301	5	this	this	DT
6912	5301	6	recipe	recipe	NN
6912	5301	7	serve	serve	VB
6912	5301	8	?	?	.
6912	5302	1	Name	name	VB
6912	5302	2	the	the	DT
6912	5302	3	advantages	advantage	NNS
6912	5302	4	of	of	IN
6912	5302	5	cooking	cook	VBG
6912	5302	6	meat	meat	NN
6912	5302	7	in	in	IN
6912	5302	8	a	a	DT
6912	5302	9	casserole	casserole	NN
6912	5302	10	.	.	.
6912	5303	1	Give	give	VB
6912	5303	2	a	a	DT
6912	5303	3	dietetic	dietetic	JJ
6912	5303	4	reason	reason	NN
6912	5303	5	for	for	IN
6912	5303	6	combining	combine	VBG
6912	5303	7	carrots	carrot	NNS
6912	5303	8	,	,	,
6912	5303	9	peas	pea	NNS
6912	5303	10	,	,	,
6912	5303	11	or	or	CC
6912	5303	12	rice	rice	NN
6912	5303	13	,	,	,
6912	5303	14	with	with	IN
6912	5303	15	lamb	lamb	NNP
6912	5303	16	or	or	CC
6912	5303	17	mutton	mutton	NN
6912	5303	18	.	.	.
6912	5304	1	Distinguish	distinguish	JJ
6912	5304	2	between	between	IN
6912	5304	3	rib	rib	NN
6912	5304	4	and	and	CC
6912	5304	5	loin	loin	JJ
6912	5304	6	chops	chop	NNS
6912	5304	7	of	of	IN
6912	5304	8	lamb	lamb	NNP
6912	5304	9	or	or	CC
6912	5304	10	mutton	mutton	NN
6912	5304	11	.	.	.
6912	5305	1	What	what	WP
6912	5305	2	is	be	VBZ
6912	5305	3	a	a	DT
6912	5305	4	French	french	JJ
6912	5305	5	chop	chop	NN
6912	5305	6	?	?	.
6912	5306	1	Obtain	obtain	VB
6912	5306	2	the	the	DT
6912	5306	3	prices	price	NNS
6912	5306	4	per	per	IN
6912	5306	5	pound	pound	NN
6912	5306	6	of	of	IN
6912	5306	7	each	each	DT
6912	5306	8	cut	cut	NN
6912	5306	9	of	of	IN
6912	5306	10	mutton	mutton	NNP
6912	5306	11	or	or	CC
6912	5306	12	lamb	lamb	NNP
6912	5306	13	.	.	.
6912	5307	1	Arrange	arrange	NN
6912	5307	2	in	in	IN
6912	5307	3	tabulated	tabulate	VBN
6912	5307	4	form	form	NN
6912	5307	5	and	and	CC
6912	5307	6	record	record	VB
6912	5307	7	the	the	DT
6912	5307	8	date	date	NN
6912	5307	9	.	.	.
6912	5308	1	From	from	IN
6912	5308	2	_	_	NNP
6912	5308	3	U.S.	U.S.	NNP
6912	5309	1	Department	Department	NNP
6912	5309	2	of	of	IN
6912	5309	3	Agriculture	Agriculture	NNP
6912	5309	4	Bulletin	Bulletin	NNP
6912	5309	5	No	no	UH
6912	5309	6	.	.	.
6912	5310	1	28	28	CD
6912	5310	2	_	_	NNP
6912	5310	3	,	,	,
6912	5310	4	tabulate	tabulate	VB
6912	5310	5	the	the	DT
6912	5310	6	percentage	percentage	NN
6912	5310	7	composition	composition	NN
6912	5310	8	of	of	IN
6912	5310	9	the	the	DT
6912	5310	10	hind	hind	JJ
6912	5310	11	quarter	quarter	NN
6912	5310	12	of	of	IN
6912	5310	13	mutton	mutton	NN
6912	5310	14	.	.	.
6912	5311	1	Compare	compare	VB
6912	5311	2	it	-PRON-	PRP
6912	5311	3	with	with	IN
6912	5311	4	the	the	DT
6912	5311	5	composition	composition	NN
6912	5311	6	of	of	IN
6912	5311	7	beef	beef	NN
6912	5311	8	steak	steak	NNP
6912	5311	9	.	.	.
6912	5312	1	Tabulate	tabulate	VB
6912	5312	2	the	the	DT
6912	5312	3	percentage	percentage	NN
6912	5312	4	composition	composition	NN
6912	5312	5	of	of	IN
6912	5312	6	beets	beet	NNS
6912	5312	7	,	,	,
6912	5312	8	carrots	carrot	NNS
6912	5312	9	,	,	,
6912	5312	10	parsnips	parsnip	NNS
6912	5312	11	,	,	,
6912	5312	12	and	and	CC
6912	5312	13	turnips	turnip	NNS
6912	5312	14	.	.	.
6912	5313	1	Which	which	WDT
6912	5313	2	contains	contain	VBZ
6912	5313	3	the	the	DT
6912	5313	4	most	most	JJS
6912	5313	5	carbohydrates	carbohydrate	NNS
6912	5313	6	?	?	.
6912	5314	1	Which	which	WDT
6912	5314	2	the	the	DT
6912	5314	3	most	most	JJS
6912	5314	4	ash	ash	NN
6912	5314	5	?	?	.
6912	5315	1	LESSON	LESSON	NNP
6912	5315	2	XCIX	XCIX	NNP
6912	5315	3	PORK	PORK	NNP
6912	5315	4	,	,	,
6912	5315	5	VEGETABLES	VEGETABLES	NNP
6912	5315	6	,	,	,
6912	5315	7	AND	and	CC
6912	5315	8	APPLE	APPLE	NNP
6912	5315	9	SAUCE	SAUCE	NNP
6912	5315	10	PORK.--Pork	pork.--pork	NN
6912	5315	11	is	be	VBZ
6912	5315	12	meat	meat	NN
6912	5315	13	obtained	obtain	VBN
6912	5315	14	from	from	IN
6912	5315	15	the	the	DT
6912	5315	16	pig	pig	NN
6912	5315	17	.	.	.
6912	5316	1	In	in	IN
6912	5316	2	all	all	DT
6912	5316	3	meats	meat	NNS
6912	5316	4	,	,	,
6912	5316	5	much	much	JJ
6912	5316	6	fat	fat	NN
6912	5316	7	is	be	VBZ
6912	5316	8	entangled	entangle	VBN
6912	5316	9	in	in	IN
6912	5316	10	the	the	DT
6912	5316	11	network	network	NN
6912	5316	12	of	of	IN
6912	5316	13	connective	connective	JJ
6912	5316	14	tissue	tissue	NN
6912	5316	15	that	that	WDT
6912	5316	16	binds	bind	VBZ
6912	5316	17	the	the	DT
6912	5316	18	muscle	muscle	NN
6912	5316	19	fibers	fiber	NNS
6912	5316	20	.	.	.
6912	5317	1	Pork	pork	NN
6912	5317	2	,	,	,
6912	5317	3	however	however	RB
6912	5317	4	,	,	,
6912	5317	5	contains	contain	VBZ
6912	5317	6	more	more	JJR
6912	5317	7	fat	fat	JJ
6912	5317	8	than	than	IN
6912	5317	9	does	do	VBZ
6912	5317	10	any	any	DT
6912	5317	11	other	other	JJ
6912	5317	12	meat	meat	NN
6912	5317	13	.	.	.
6912	5318	1	The	the	DT
6912	5318	2	fat	fat	NN
6912	5318	3	is	be	VBZ
6912	5318	4	most	most	RBS
6912	5318	5	intimately	intimately	RB
6912	5318	6	mingled	mingle	VBN
6912	5318	7	with	with	IN
6912	5318	8	the	the	DT
6912	5318	9	lean	lean	NN
6912	5318	10	.	.	.
6912	5319	1	For	for	IN
6912	5319	2	this	this	DT
6912	5319	3	reason	reason	NN
6912	5319	4	it	-PRON-	PRP
6912	5319	5	is	be	VBZ
6912	5319	6	digested	digest	VBN
6912	5319	7	slowly	slowly	RB
6912	5319	8	.	.	.
6912	5320	1	Fresh	fresh	JJ
6912	5320	2	pork	pork	NN
6912	5320	3	should	should	MD
6912	5320	4	be	be	VB
6912	5320	5	used	use	VBN
6912	5320	6	sparingly	sparingly	RB
6912	5320	7	.	.	.
6912	5321	1	Its	-PRON-	PRP$
6912	5321	2	use	use	NN
6912	5321	3	should	should	MD
6912	5321	4	be	be	VB
6912	5321	5	confined	confine	VBN
6912	5321	6	to	to	IN
6912	5321	7	the	the	DT
6912	5321	8	winter	winter	NN
6912	5321	9	months	month	NNS
6912	5321	10	.	.	.
6912	5322	1	Pork	pork	NN
6912	5322	2	should	should	MD
6912	5322	3	be	be	VB
6912	5322	4	thoroughly	thoroughly	RB
6912	5322	5	cooked	cook	VBN
6912	5322	6	.	.	.
6912	5323	1	It	-PRON-	PRP
6912	5323	2	sometimes	sometimes	RB
6912	5323	3	contains	contain	VBZ
6912	5323	4	organisms	organism	NNS
6912	5323	5	which	which	WDT
6912	5323	6	may	may	MD
6912	5323	7	produce	produce	VB
6912	5323	8	serious	serious	JJ
6912	5323	9	results	result	NNS
6912	5323	10	,	,	,
6912	5323	11	if	if	IN
6912	5323	12	not	not	RB
6912	5323	13	destroyed	destroy	VBN
6912	5323	14	in	in	IN
6912	5323	15	the	the	DT
6912	5323	16	cooking	cooking	NN
6912	5323	17	.	.	.
6912	5324	1	Pork	pork	NN
6912	5324	2	is	be	VBZ
6912	5324	3	made	make	VBN
6912	5324	4	more	more	RBR
6912	5324	5	wholesome	wholesome	JJ
6912	5324	6	by	by	IN
6912	5324	7	curing	cure	VBG
6912	5324	8	,	,	,
6912	5324	9	salting	salt	VBG
6912	5324	10	,	,	,
6912	5324	11	and	and	CC
6912	5324	12	smoking	smoking	NN
6912	5324	13	.	.	.
6912	5325	1	The	the	DT
6912	5325	2	fat	fat	NN
6912	5325	3	of	of	IN
6912	5325	4	bacon	bacon	NN
6912	5325	5	is	be	VBZ
6912	5325	6	readily	readily	RB
6912	5325	7	digested	digest	VBN
6912	5325	8	.	.	.
6912	5326	1	[	[	-LRB-
6912	5326	2	Illustration	illustration	NN
6912	5326	3	:	:	:
6912	5326	4	FIGURE	FIGURE	NNP
6912	5326	5	69.--CUTS	69.--cuts	NN
6912	5326	6	OF	of	IN
6912	5326	7	PORK	PORK	NNP
6912	5326	8	.	.	.
6912	5326	9	]	]	-RRB-
6912	5327	1	CUTS	CUTS	NNP
6912	5327	2	OF	of	IN
6912	5327	3	PORK	PORK	NNP
6912	5327	4	(	(	-LRB-
6912	5327	5	see	see	VB
6912	5327	6	Figure	Figure	NNP
6912	5327	7	69	69	CD
6912	5327	8	)	)	-RRB-
6912	5327	9	.	.	.
6912	5328	1	=	=	NFP
6912	5328	2	=	=	NFP
6912	5328	3	=	=	SYM
6912	5328	4	=	=	SYM
6912	5328	5	=	=	SYM
6912	5328	6	=	=	SYM
6912	5328	7	=	=	SYM
6912	5328	8	=	=	SYM
6912	5328	9	=	=	SYM
6912	5328	10	=	=	SYM
6912	5328	11	=	=	SYM
6912	5328	12	=	=	SYM
6912	5328	13	=	=	SYM
6912	5328	14	=	=	SYM
6912	5328	15	=	=	SYM
6912	5328	16	=	=	SYM
6912	5328	17	=	=	SYM
6912	5328	18	=	=	SYM
6912	5328	19	=	=	SYM
6912	5328	20	=	=	SYM
6912	5328	21	=	=	SYM
6912	5328	22	=	=	SYM
6912	5328	23	=	=	SYM
6912	5328	24	=	=	SYM
6912	5328	25	=	=	SYM
6912	5328	26	=	=	SYM
6912	5328	27	=	=	SYM
6912	5328	28	=	=	SYM
6912	5328	29	=	=	SYM
6912	5328	30	=	=	SYM
6912	5328	31	=	=	SYM
6912	5328	32	=	=	SYM
6912	5328	33	=	=	SYM
6912	5328	34	=	=	SYM
6912	5328	35	=	=	SYM
6912	5328	36	=	=	SYM
6912	5328	37	=	=	SYM
6912	5328	38	=	=	SYM
6912	5328	39	=	=	SYM
6912	5328	40	=	=	SYM
6912	5328	41	=	=	SYM
6912	5328	42	=	=	SYM
6912	5328	43	=	=	SYM
6912	5328	44	=	=	SYM
6912	5328	45	=	=	SYM
6912	5328	46	=	=	SYM
6912	5328	47	=	=	SYM
6912	5328	48	=	=	SYM
6912	5328	49	=	=	SYM
6912	5328	50	=	=	SYM
6912	5328	51	=	=	SYM
6912	5328	52	=	=	SYM
6912	5328	53	=	=	SYM
6912	5328	54	=	=	SYM
6912	5328	55	=	=	SYM
6912	5328	56	=	=	SYM
6912	5328	57	=	=	SYM
6912	5328	58	=	=	SYM
6912	5328	59	=	=	SYM
6912	5328	60	=	=	SYM
6912	5328	61	=	=	SYM
6912	5328	62	=	=	SYM
6912	5328	63	=	=	SYM
6912	5328	64	=	=	SYM
6912	5328	65	=	=	SYM
6912	5328	66	=	=	SYM
6912	5328	67	=	=	SYM
6912	5328	68	|	|	NNP
6912	5328	69	NAME	NAME	NNP
6912	5328	70	OF	of	IN
6912	5328	71	CUT	CUT	NNP
6912	5328	72	|	|	NNP
6912	5328	73	FORM	FORM	NNP
6912	5328	74	OF	of	IN
6912	5328	75	CUT	CUT	NNP
6912	5328	76	|	|	NNP
6912	5328	77	METHOD	METHOD	NNP
6912	5328	78	OF	of	IN
6912	5328	79	COOKING	COOKING	NNP
6912	5328	80	|	|	NNP
6912	5328	81	=	=	SYM
6912	5328	82	=	=	SYM
6912	5328	83	=	=	SYM
6912	5328	84	=	=	SYM
6912	5328	85	=	=	SYM
6912	5328	86	=	=	SYM
6912	5328	87	=	=	SYM
6912	5328	88	=	=	SYM
6912	5328	89	=	=	SYM
6912	5328	90	=	=	SYM
6912	5328	91	=	=	SYM
6912	5328	92	=	=	SYM
6912	5328	93	=	=	SYM
6912	5328	94	=	=	SYM
6912	5328	95	=	=	SYM
6912	5328	96	=	=	SYM
6912	5328	97	=	=	SYM
6912	5328	98	=	=	SYM
6912	5328	99	=	=	SYM
6912	5328	100	=	=	SYM
6912	5328	101	=	=	SYM
6912	5328	102	=	=	SYM
6912	5328	103	=	=	SYM
6912	5328	104	=	=	SYM
6912	5328	105	=	=	SYM
6912	5328	106	=	=	SYM
6912	5328	107	=	=	SYM
6912	5328	108	=	=	SYM
6912	5328	109	=	=	SYM
6912	5328	110	=	=	SYM
6912	5328	111	=	=	SYM
6912	5328	112	=	=	SYM
6912	5328	113	=	=	SYM
6912	5328	114	=	=	SYM
6912	5328	115	=	=	SYM
6912	5328	116	=	=	SYM
6912	5328	117	=	=	SYM
6912	5328	118	=	=	SYM
6912	5328	119	=	=	SYM
6912	5328	120	=	=	SYM
6912	5328	121	=	=	SYM
6912	5328	122	=	=	SYM
6912	5328	123	=	=	SYM
6912	5328	124	=	=	SYM
6912	5328	125	=	=	SYM
6912	5328	126	=	=	SYM
6912	5328	127	=	=	SYM
6912	5328	128	=	=	SYM
6912	5328	129	=	=	SYM
6912	5328	130	=	=	SYM
6912	5328	131	=	=	SYM
6912	5328	132	=	=	SYM
6912	5328	133	=	=	SYM
6912	5328	134	=	=	SYM
6912	5328	135	=	=	SYM
6912	5328	136	=	=	SYM
6912	5328	137	=	=	SYM
6912	5328	138	=	=	SYM
6912	5328	139	=	=	SYM
6912	5328	140	=	=	SYM
6912	5328	141	=	=	SYM
6912	5328	142	=	=	SYM
6912	5328	143	=	=	SYM
6912	5328	144	=	=	SYM
6912	5328	145	=	=	SYM
6912	5328	146	=	=	SYM
6912	5328	147	=	=	SYM
6912	5328	148	|	|	NNP
6912	5328	149	A.	A.	NNP
6912	5328	150	Loin	Loin	NNP
6912	5328	151	.	.	.
6912	5329	1	|	|	NNP
6912	5329	2	Chops	Chops	NNPS
6912	5329	3	--	--	:
6912	5329	4	rib	rib	NN
6912	5329	5	and	and	CC
6912	5329	6	loin	loin	JJ
6912	5329	7	|	|	NNP
6912	5329	8	Sauteing	Sauteing	NNP
6912	5329	9	.	.	.
6912	5330	1	|	|	NNP
6912	5330	2	|	|	CD
6912	5330	3	|	|	CD
6912	5330	4	chops	chop	NNS
6912	5330	5	(	(	-LRB-
6912	5330	6	freed	free	VBN
6912	5330	7	from	from	IN
6912	5330	8	fat|	fat|	NNP
6912	5330	9	Roasting	Roasting	NNP
6912	5330	10	.	.	.
6912	5331	1	|	|	NNP
6912	5331	2	|	|	CD
6912	5331	3	|	|	NNP
6912	5331	4	called	call	VBN
6912	5331	5	"	"	``
6912	5331	6	spare	spare	JJ
6912	5331	7	ribs	rib	NNS
6912	5331	8	"	"	''
6912	5331	9	)	)	-RRB-
6912	5331	10	|	|	NNP
6912	5331	11	|	|	CD
6912	5331	12	|	|	CD
6912	5331	13	|	|	CD
6912	5331	14	--cut	--cut	:
6912	5331	15	into	into	IN
6912	5331	16	chops	chop	NNS
6912	5331	17	or	or	CC
6912	5331	18	|	|	CD
6912	5331	19	|	|	CD
6912	5331	20	|	|	CD
6912	5331	21	|	|	CD
6912	5331	22	thick	thick	JJ
6912	5331	23	pieces	piece	NNS
6912	5331	24	.	.	.
6912	5332	1	|	|	NNP
6912	5332	2	|	|	CD
6912	5332	3	|	|	CD
6912	5332	4	|	|	CD
6912	5332	5	|	|	CD
6912	5332	6	|	|	CD
6912	5332	7	|	|	NNP
6912	5332	8	B.	B.	NNP
6912	5332	9	Ham	Ham	NNP
6912	5332	10	|	|	NNP
6912	5332	11	Slices	Slices	NNPS
6912	5332	12	.	.	.
6912	5333	1	|	|	NNP
6912	5333	2	Sauteing	Sauteing	NNP
6912	5333	3	.	.	.
6912	5334	1	|	|	NNS
6912	5334	2	|	|	NNP
6912	5334	3	(	(	-LRB-
6912	5334	4	usually	usually	RB
6912	5334	5	smoked	smoke	VBN
6912	5334	6	)	)	-RRB-
6912	5334	7	.	.	.
6912	5335	1	|	|	NNP
6912	5335	2	Whole	Whole	NNP
6912	5335	3	.	.	.
6912	5336	1	|	|	NNP
6912	5336	2	"	"	``
6912	5336	3	Boiling	Boiling	NNP
6912	5336	4	.	.	.
6912	5336	5	"	"	''
6912	5337	1	|	|	NNP
6912	5337	2	|	|	CD
6912	5337	3	|	|	CD
6912	5337	4	|	|	NNS
6912	5337	5	Roasting	roasting	NN
6912	5337	6	.	.	.
6912	5338	1	|	|	NNP
6912	5338	2	|	|	CD
6912	5338	3	|	|	CD
6912	5338	4	|	|	CD
6912	5338	5	|	|	CD
6912	5338	6	|	|	NNP
6912	5338	7	C.	C.	NNP
6912	5338	8	Back	back	RB
6912	5338	9	(	(	-LRB-
6912	5338	10	all	all	DT
6912	5338	11	fat	fat	JJ
6912	5338	12	)	)	-RRB-
6912	5338	13	.	.	.
6912	5339	1	|	|	NNP
6912	5339	2	Strips	Strips	NNP
6912	5339	3	.	.	.
6912	5340	1	|	|	NNP
6912	5340	2	"	"	``
6912	5340	3	Tried	try	VBD
6912	5340	4	out	out	RP
6912	5340	5	"	"	''
6912	5340	6	(	(	-LRB-
6912	5340	7	its	-PRON-	PRP$
6912	5340	8	|	|	NNP
6912	5340	9	|	|	NNP
6912	5340	10	|	|	NNP
6912	5340	11	Slices	slice	NNS
6912	5340	12	.	.	.
6912	5341	1	|	|	JJ
6912	5341	2	fat	fat	NN
6912	5341	3	used	use	VBN
6912	5341	4	for	for	IN
6912	5341	5	|	|	NNP
6912	5341	6	|	|	NNP
6912	5341	7	|	|	CD
6912	5341	8	|	|	CD
6912	5341	9	sauteing	sauteing	NN
6912	5341	10	,	,	,
6912	5341	11	frying	frying	NN
6912	5341	12	,	,	,
6912	5341	13	|	|	NNP
6912	5341	14	|	|	NNP
6912	5341	15	|	|	CD
6912	5341	16	|	|	NNS
6912	5341	17	and	and	CC
6912	5341	18	flavoring	flavoring	NN
6912	5341	19	)	)	-RRB-
6912	5341	20	,	,	,
6912	5341	21	|	|	NNP
6912	5341	22	|	|	CD
6912	5341	23	|	|	CD
6912	5341	24	|	|	NNP
6912	5341	25	Larding	larding	NN
6912	5341	26	.	.	.
6912	5342	1	|	|	NNP
6912	5342	2	|	|	CD
6912	5342	3	|	|	CD
6912	5342	4	|	|	CD
6912	5342	5	|	|	CD
6912	5342	6	|	|	NNP
6912	5342	7	D.	D.	NNP
6912	5342	8	Shoulder	Shoulder	NNP
6912	5342	9	|	|	NNP
6912	5342	10	Slices	Slices	NNP
6912	5342	11	.	.	.
6912	5343	1	|	|	NNP
6912	5343	2	Sauteing	Sauteing	NNP
6912	5343	3	.	.	.
6912	5344	1	|	|	NNS
6912	5344	2	|	|	NNP
6912	5344	3	(	(	-LRB-
6912	5344	4	smoked	smoke	VBN
6912	5344	5	or	or	CC
6912	5344	6	fresh	fresh	JJ
6912	5344	7	)	)	-RRB-
6912	5344	8	.	.	.
6912	5345	1	|	|	NNP
6912	5345	2	Whole	Whole	NNP
6912	5345	3	.	.	.
6912	5346	1	|	|	NNP
6912	5346	2	"	"	``
6912	5346	3	Boiling	Boiling	NNP
6912	5346	4	.	.	.
6912	5346	5	"	"	''
6912	5347	1	|	|	NNP
6912	5347	2	|	|	CD
6912	5347	3	|	|	CD
6912	5347	4	|	|	NNS
6912	5347	5	Roasting	roasting	NN
6912	5347	6	.	.	.
6912	5348	1	|	|	NNP
6912	5348	2	|	|	CD
6912	5348	3	|	|	CD
6912	5348	4	|	|	CD
6912	5348	5	|	|	CD
6912	5348	6	|	|	CD
6912	5348	7	E.	E.	NNP
6912	5348	8	Bacon	Bacon	NNP
6912	5348	9	(	(	-LRB-
6912	5348	10	smoked	smoke	VBN
6912	5348	11	)	)	-RRB-
6912	5348	12	|	|	NNP
6912	5348	13	Thin	thin	JJ
6912	5348	14	or	or	CC
6912	5348	15	thick	thick	JJ
6912	5348	16	slices	slice	NNS
6912	5348	17	.	.	.
6912	5349	1	|	|	NNP
6912	5349	2	Sauteing	Sauteing	NNP
6912	5349	3	.	.	.
6912	5350	1	|	|	CD
6912	5350	2	|	|	NNS
6912	5350	3	or	or	CC
6912	5350	4	Salt	Salt	NNP
6912	5350	5	Pork	Pork	NNP
6912	5350	6	.	.	.
6912	5351	1	|	|	JJ
6912	5351	2	|	|	NNP
6912	5351	3	Broiling	broiling	NN
6912	5351	4	.	.	.
6912	5352	1	|	|	NNP
6912	5352	2	=	=	SYM
6912	5352	3	=	=	SYM
6912	5352	4	=	=	SYM
6912	5352	5	=	=	SYM
6912	5352	6	=	=	SYM
6912	5352	7	=	=	SYM
6912	5352	8	=	=	SYM
6912	5352	9	=	=	SYM
6912	5352	10	=	=	SYM
6912	5352	11	=	=	SYM
6912	5352	12	=	=	SYM
6912	5352	13	=	=	SYM
6912	5352	14	=	=	SYM
6912	5352	15	=	=	SYM
6912	5352	16	=	=	SYM
6912	5352	17	=	=	SYM
6912	5352	18	=	=	SYM
6912	5352	19	=	=	SYM
6912	5352	20	=	=	SYM
6912	5352	21	=	=	SYM
6912	5352	22	=	=	SYM
6912	5352	23	=	=	SYM
6912	5352	24	=	=	SYM
6912	5352	25	=	=	SYM
6912	5352	26	=	=	SYM
6912	5352	27	=	=	SYM
6912	5352	28	=	=	SYM
6912	5352	29	=	=	SYM
6912	5352	30	=	=	SYM
6912	5352	31	=	=	SYM
6912	5352	32	=	=	SYM
6912	5352	33	=	=	SYM
6912	5352	34	=	=	SYM
6912	5352	35	=	=	SYM
6912	5352	36	=	=	SYM
6912	5352	37	=	=	SYM
6912	5352	38	=	=	SYM
6912	5352	39	=	=	SYM
6912	5352	40	=	=	SYM
6912	5352	41	=	=	SYM
6912	5352	42	=	=	SYM
6912	5352	43	=	=	SYM
6912	5352	44	=	=	SYM
6912	5352	45	=	=	SYM
6912	5352	46	=	=	SYM
6912	5352	47	=	=	SYM
6912	5352	48	=	=	SYM
6912	5352	49	=	=	SYM
6912	5352	50	=	=	SYM
6912	5352	51	=	=	SYM
6912	5352	52	=	=	SYM
6912	5352	53	=	=	SYM
6912	5352	54	=	=	SYM
6912	5352	55	=	=	SYM
6912	5352	56	=	=	SYM
6912	5352	57	=	=	SYM
6912	5352	58	=	=	SYM
6912	5352	59	=	=	SYM
6912	5352	60	=	=	SYM
6912	5352	61	=	=	SYM
6912	5352	62	=	=	SYM
6912	5352	63	=	=	SYM
6912	5352	64	=	=	SYM
6912	5352	65	=	=	SYM
6912	5352	66	=	=	NFP
6912	5352	67	=	=	NFP
6912	5352	68	=	=	SYM
6912	5352	69	PORK	PORK	NNP
6912	5352	70	CHOPS	CHOPS	NNP
6912	5352	71	WITH	with	IN
6912	5352	72	SWEET	SWEET	NNP
6912	5352	73	POTATOES	POTATOES	NNP
6912	5352	74	Pare	Pare	NNP
6912	5352	75	sweet	sweet	JJ
6912	5352	76	potatoes	potato	NNS
6912	5352	77	,	,	,
6912	5352	78	and	and	CC
6912	5352	79	place	place	VB
6912	5352	80	them	-PRON-	PRP
6912	5352	81	in	in	IN
6912	5352	82	the	the	DT
6912	5352	83	bottom	bottom	NN
6912	5352	84	of	of	IN
6912	5352	85	a	a	DT
6912	5352	86	roasting	roast	VBG
6912	5352	87	pan	pan	NN
6912	5352	88	.	.	.
6912	5353	1	Wipe	wipe	VB
6912	5353	2	the	the	DT
6912	5353	3	pork	pork	NN
6912	5353	4	chops	chop	NNS
6912	5353	5	,	,	,
6912	5353	6	and	and	CC
6912	5353	7	place	place	VB
6912	5353	8	them	-PRON-	PRP
6912	5353	9	on	on	IN
6912	5353	10	top	top	NN
6912	5353	11	of	of	IN
6912	5353	12	the	the	DT
6912	5353	13	potatoes	potato	NNS
6912	5353	14	.	.	.
6912	5354	1	Place	place	VB
6912	5354	2	the	the	DT
6912	5354	3	roasting	roast	VBG
6912	5354	4	pan	pan	NN
6912	5354	5	on	on	IN
6912	5354	6	the	the	DT
6912	5354	7	top	top	JJ
6912	5354	8	shelf	shelf	NN
6912	5354	9	of	of	IN
6912	5354	10	a	a	DT
6912	5354	11	hot	hot	JJ
6912	5354	12	oven	oven	NN
6912	5354	13	,	,	,
6912	5354	14	in	in	IN
6912	5354	15	order	order	NN
6912	5354	16	to	to	TO
6912	5354	17	brown	brown	VB
6912	5354	18	the	the	DT
6912	5354	19	chops	chop	NNS
6912	5354	20	.	.	.
6912	5355	1	Brown	brown	JJ
6912	5355	2	on	on	IN
6912	5355	3	one	one	CD
6912	5355	4	side	side	NN
6912	5355	5	;	;	:
6912	5355	6	turn	turn	VB
6912	5355	7	the	the	DT
6912	5355	8	chops	chop	NNS
6912	5355	9	with	with	IN
6912	5355	10	a	a	DT
6912	5355	11	fork	fork	NN
6912	5355	12	,	,	,
6912	5355	13	and	and	CC
6912	5355	14	brown	brown	NNP
6912	5355	15	on	on	IN
6912	5355	16	the	the	DT
6912	5355	17	other	other	JJ
6912	5355	18	side	side	NN
6912	5355	19	.	.	.
6912	5356	1	Then	then	RB
6912	5356	2	remove	remove	VB
6912	5356	3	the	the	DT
6912	5356	4	roasting	roast	VBG
6912	5356	5	pan	pan	NN
6912	5356	6	from	from	IN
6912	5356	7	the	the	DT
6912	5356	8	oven	oven	JJ
6912	5356	9	,	,	,
6912	5356	10	sprinkle	sprinkle	VB
6912	5356	11	the	the	DT
6912	5356	12	chops	chop	NNS
6912	5356	13	with	with	IN
6912	5356	14	salt	salt	NN
6912	5356	15	,	,	,
6912	5356	16	pepper	pepper	NN
6912	5356	17	,	,	,
6912	5356	18	and	and	CC
6912	5356	19	powdered	powdered	JJ
6912	5356	20	sage	sage	NN
6912	5356	21	.	.	.
6912	5357	1	Add	add	VB
6912	5357	2	a	a	DT
6912	5357	3	little	little	JJ
6912	5357	4	boiling	boiling	NN
6912	5357	5	water	water	NN
6912	5357	6	.	.	.
6912	5358	1	Return	return	VB
6912	5358	2	to	to	IN
6912	5358	3	the	the	DT
6912	5358	4	oven	oven	NN
6912	5358	5	.	.	.
6912	5359	1	[	[	-LRB-
6912	5359	2	Illustration	illustration	NN
6912	5359	3	:	:	:
6912	5359	4	FIGURE	FIGURE	NNP
6912	5359	5	70.--THE	70.--the	CD
6912	5359	6	COMPOSITION	composition	NN
6912	5359	7	OF	of	IN
6912	5359	8	FRESH	FRESH	NNP
6912	5359	9	AND	and	CC
6912	5359	10	DRIED	DRIED	NNP
6912	5359	11	FRUITS	FRUITS	NNP
6912	5359	12	.	.	.
6912	5360	1	(	(	-LRB-
6912	5360	2	Revised	revise	VBN
6912	5360	3	edition	edition	NN
6912	5360	4	)	)	-RRB-
6912	5360	5	]	]	-RRB-
6912	5360	6	Cover	cover	VB
6912	5360	7	and	and	CC
6912	5360	8	bake	bake	VB
6912	5360	9	1	1	CD
6912	5360	10	hour	hour	NN
6912	5360	11	,	,	,
6912	5360	12	or	or	CC
6912	5360	13	until	until	IN
6912	5360	14	the	the	DT
6912	5360	15	potatoes	potato	NNS
6912	5360	16	are	be	VBP
6912	5360	17	tender	tender	JJ
6912	5360	18	.	.	.
6912	5361	1	Baste	Baste	NNP
6912	5361	2	the	the	DT
6912	5361	3	potatoes	potato	NNS
6912	5361	4	and	and	CC
6912	5361	5	meat	meat	NN
6912	5361	6	occasionally	occasionally	RB
6912	5361	7	.	.	.
6912	5362	1	Remove	remove	VB
6912	5362	2	the	the	DT
6912	5362	3	chops	chop	NNS
6912	5362	4	to	to	IN
6912	5362	5	the	the	DT
6912	5362	6	center	center	NN
6912	5362	7	of	of	IN
6912	5362	8	a	a	DT
6912	5362	9	hot	hot	JJ
6912	5362	10	platter	platter	NN
6912	5362	11	,	,	,
6912	5362	12	and	and	CC
6912	5362	13	surround	surround	VB
6912	5362	14	them	-PRON-	PRP
6912	5362	15	with	with	IN
6912	5362	16	the	the	DT
6912	5362	17	potatoes	potato	NNS
6912	5362	18	.	.	.
6912	5363	1	Serve	serve	VB
6912	5363	2	at	at	IN
6912	5363	3	once	once	RB
6912	5363	4	with	with	IN
6912	5363	5	Apple	Apple	NNP
6912	5363	6	Sauce	Sauce	NNP
6912	5363	7	(	(	-LRB-
6912	5363	8	for	for	IN
6912	5363	9	preparation	preparation	NN
6912	5363	10	of	of	IN
6912	5363	11	Apple	Apple	NNP
6912	5363	12	Sauce	Sauce	NNP
6912	5363	13	,	,	,
6912	5363	14	see	see	VB
6912	5363	15	_	_	NNP
6912	5363	16	Fruit	Fruit	NNP
6912	5363	17	Sauces	Sauces	NNPS
6912	5363	18	_	_	NNP
6912	5363	19	)	)	-RRB-
6912	5363	20	.	.	.
6912	5364	1	TURNIPS	turnip	NNS
6912	5364	2	WITH	with	IN
6912	5364	3	FRESH	FRESH	NNP
6912	5364	4	PORK	PORK	NNP
6912	5364	5	1	1	CD
6912	5364	6	1/2	1/2	CD
6912	5364	7	pounds	pound	NNS
6912	5364	8	fresh	fresh	JJ
6912	5364	9	pork	pork	NN
6912	5364	10	(	(	-LRB-
6912	5364	11	shoulder	shoulder	NN
6912	5364	12	)	)	-RRB-
6912	5364	13	3	3	CD
6912	5364	14	medium	medium	JJ
6912	5364	15	sized	sized	JJ
6912	5364	16	turnips	turnip	NNS
6912	5364	17	1	1	CD
6912	5364	18	tablespoonful	tablespoonful	JJ
6912	5364	19	salt	salt	NN
6912	5364	20	2	2	CD
6912	5364	21	tablespoonfuls	tablespoonful	NNS
6912	5364	22	flour	flour	NN
6912	5364	23	Pepper	pepper	NN
6912	5364	24	Clean	Clean	NNP
6912	5364	25	the	the	DT
6912	5364	26	meat	meat	NN
6912	5364	27	,	,	,
6912	5364	28	put	put	VB
6912	5364	29	it	-PRON-	PRP
6912	5364	30	in	in	IN
6912	5364	31	a	a	DT
6912	5364	32	saucepan	saucepan	NN
6912	5364	33	,	,	,
6912	5364	34	and	and	CC
6912	5364	35	add	add	VB
6912	5364	36	enough	enough	JJ
6912	5364	37	boiling	boiling	NN
6912	5364	38	water	water	NN
6912	5364	39	to	to	TO
6912	5364	40	cover	cover	VB
6912	5364	41	.	.	.
6912	5365	1	Cook	cook	VB
6912	5365	2	at	at	IN
6912	5365	3	simmering	simmer	VBG
6912	5365	4	temperature	temperature	NN
6912	5365	5	for	for	IN
6912	5365	6	1	1	CD
6912	5365	7	1/2	1/2	CD
6912	5365	8	hours	hour	NNS
6912	5365	9	.	.	.
6912	5366	1	Pare	pare	VB
6912	5366	2	the	the	DT
6912	5366	3	turnips	turnip	NNS
6912	5366	4	,	,	,
6912	5366	5	cut	cut	VB
6912	5366	6	them	-PRON-	PRP
6912	5366	7	into	into	IN
6912	5366	8	cubes	cube	NNS
6912	5366	9	.	.	.
6912	5367	1	When	when	WRB
6912	5367	2	the	the	DT
6912	5367	3	meat	meat	NN
6912	5367	4	has	have	VBZ
6912	5367	5	cooked	cook	VBN
6912	5367	6	1/2	1/2	CD
6912	5367	7	hour	hour	NN
6912	5367	8	,	,	,
6912	5367	9	add	add	VB
6912	5367	10	the	the	DT
6912	5367	11	turnips	turnip	NNS
6912	5367	12	and	and	CC
6912	5367	13	salt	salt	NN
6912	5367	14	and	and	CC
6912	5367	15	continue	continue	VB
6912	5367	16	cooking	cook	VBG
6912	5367	17	for	for	IN
6912	5367	18	1	1	CD
6912	5367	19	hour	hour	NN
6912	5367	20	or	or	CC
6912	5367	21	until	until	IN
6912	5367	22	the	the	DT
6912	5367	23	meat	meat	NN
6912	5367	24	and	and	CC
6912	5367	25	vegetables	vegetable	NNS
6912	5367	26	are	be	VBP
6912	5367	27	tender	tender	JJ
6912	5367	28	.	.	.
6912	5368	1	Mix	mix	VB
6912	5368	2	the	the	DT
6912	5368	3	flour	flour	NN
6912	5368	4	with	with	IN
6912	5368	5	enough	enough	JJ
6912	5368	6	cold	cold	JJ
6912	5368	7	water	water	NN
6912	5368	8	(	(	-LRB-
6912	5368	9	about	about	RB
6912	5368	10	2	2	CD
6912	5368	11	tablespoonfuls	tablespoonful	NNS
6912	5368	12	)	)	-RRB-
6912	5368	13	to	to	TO
6912	5368	14	make	make	VB
6912	5368	15	a	a	DT
6912	5368	16	thin	thin	JJ
6912	5368	17	batter	batter	NN
6912	5368	18	.	.	.
6912	5369	1	Add	add	VB
6912	5369	2	it	-PRON-	PRP
6912	5369	3	to	to	IN
6912	5369	4	the	the	DT
6912	5369	5	meat	meat	NN
6912	5369	6	and	and	CC
6912	5369	7	turnips	turnip	NNS
6912	5369	8	.	.	.
6912	5370	1	Stir	stir	VB
6912	5370	2	and	and	CC
6912	5370	3	cook	cook	VB
6912	5370	4	for	for	IN
6912	5370	5	at	at	RB
6912	5370	6	least	least	RBS
6912	5370	7	10	10	CD
6912	5370	8	minutes	minute	NNS
6912	5370	9	.	.	.
6912	5371	1	Add	add	VB
6912	5371	2	a	a	DT
6912	5371	3	dash	dash	NN
6912	5371	4	of	of	IN
6912	5371	5	pepper	pepper	NN
6912	5371	6	.	.	.
6912	5372	1	Serve	serve	VB
6912	5372	2	hot	hot	JJ
6912	5372	3	.	.	.
6912	5373	1	BROILED	BROILED	NNP
6912	5373	2	HAM	HAM	NNP
6912	5373	3	Parboil	Parboil	NNP
6912	5373	4	in	in	IN
6912	5373	5	boiling	boil	VBG
6912	5373	6	water	water	NN
6912	5373	7	for	for	IN
6912	5373	8	10	10	CD
6912	5373	9	minutes	minute	NNS
6912	5373	10	a	a	DT
6912	5373	11	slice	slice	NN
6912	5373	12	of	of	IN
6912	5373	13	ham	ham	NN
6912	5373	14	about	about	RB
6912	5373	15	1/2	1/2	CD
6912	5373	16	inch	inch	NN
6912	5373	17	thick	thick	JJ
6912	5373	18	.	.	.
6912	5374	1	Place	place	NN
6912	5374	2	in	in	IN
6912	5374	3	a	a	DT
6912	5374	4	broiler	broiler	NN
6912	5374	5	and	and	CC
6912	5374	6	broil	broil	NN
6912	5374	7	,	,	,
6912	5374	8	or	or	CC
6912	5374	9	place	place	NN
6912	5374	10	in	in	IN
6912	5374	11	a	a	DT
6912	5374	12	"	"	``
6912	5374	13	frying	frying	JJ
6912	5374	14	"	"	''
6912	5374	15	pan	pan	NN
6912	5374	16	and	and	CC
6912	5374	17	pan-	pan-	NN
6912	5374	18	broil	broil	NN
6912	5374	19	,	,	,
6912	5374	20	turning	turn	VBG
6912	5374	21	often	often	RB
6912	5374	22	.	.	.
6912	5375	1	Garnish	garnish	VB
6912	5375	2	with	with	IN
6912	5375	3	parsley	parsley	NN
6912	5375	4	and	and	CC
6912	5375	5	serve	serve	VB
6912	5375	6	at	at	IN
6912	5375	7	once	once	RB
6912	5375	8	.	.	.
6912	5376	1	BACON	BACON	NNP
6912	5376	2	Place	place	VBP
6912	5376	3	thin	thin	JJ
6912	5376	4	slices	slice	NNS
6912	5376	5	of	of	IN
6912	5376	6	bacon	bacon	NN
6912	5376	7	(	(	-LRB-
6912	5376	8	from	from	IN
6912	5376	9	which	which	WDT
6912	5376	10	the	the	DT
6912	5376	11	rind	rind	NN
6912	5376	12	has	have	VBZ
6912	5376	13	been	be	VBN
6912	5376	14	removed	remove	VBN
6912	5376	15	)	)	-RRB-
6912	5376	16	in	in	IN
6912	5376	17	a	a	DT
6912	5376	18	hot	hot	JJ
6912	5376	19	frying	frying	JJ
6912	5376	20	-	-	HYPH
6912	5376	21	pan	pan	NN
6912	5376	22	.	.	.
6912	5377	1	As	as	IN
6912	5377	2	the	the	DT
6912	5377	3	fat	fat	NN
6912	5377	4	tries	try	VBZ
6912	5377	5	out	out	RP
6912	5377	6	,	,	,
6912	5377	7	drain	drain	VB
6912	5377	8	it	-PRON-	PRP
6912	5377	9	from	from	IN
6912	5377	10	the	the	DT
6912	5377	11	bacon	bacon	NN
6912	5377	12	.	.	.
6912	5378	1	Scorching	scorching	NN
6912	5378	2	of	of	IN
6912	5378	3	the	the	DT
6912	5378	4	fat	fat	NN
6912	5378	5	is	be	VBZ
6912	5378	6	thus	thus	RB
6912	5378	7	prevented	prevent	VBN
6912	5378	8	.	.	.
6912	5379	1	Cook	cook	VB
6912	5379	2	the	the	DT
6912	5379	3	bacon	bacon	NN
6912	5379	4	until	until	IN
6912	5379	5	it	-PRON-	PRP
6912	5379	6	is	be	VBZ
6912	5379	7	brown	brown	JJ
6912	5379	8	and	and	CC
6912	5379	9	crisp	crisp	JJ
6912	5379	10	,	,	,
6912	5379	11	turning	turn	VBG
6912	5379	12	once	once	RB
6912	5379	13	.	.	.
6912	5380	1	_	_	NNP
6912	5380	2	Bacon	Bacon	NNP
6912	5380	3	fat	fat	NN
6912	5380	4	_	_	NNP
6912	5380	5	should	should	MD
6912	5380	6	be	be	VB
6912	5380	7	saved	save	VBN
6912	5380	8	.	.	.
6912	5381	1	It	-PRON-	PRP
6912	5381	2	can	can	MD
6912	5381	3	be	be	VB
6912	5381	4	used	use	VBN
6912	5381	5	in	in	IN
6912	5381	6	cooking	cooking	NN
6912	5381	7	.	.	.
6912	5382	1	SCALLOPED	SCALLOPED	NNP
6912	5382	2	POTATOES	potato	NNS
6912	5382	3	WITH	with	IN
6912	5382	4	BACON	bacon	NN
6912	5382	5	4	4	CD
6912	5382	6	medium	medium	JJ
6912	5382	7	potatoes	potato	NNS
6912	5382	8	1/4	1/4	CD
6912	5382	9	pound	pound	NN
6912	5382	10	sliced	slice	VBD
6912	5382	11	bacon	bacon	NN
6912	5382	12	Flour	Flour	NNP
6912	5382	13	Salt	Salt	NNP
6912	5382	14	,	,	,
6912	5382	15	used	use	VBD
6912	5382	16	sparingly	sparingly	RB
6912	5382	17	Pepper	Pepper	NNP
6912	5382	18	Milk	Milk	NNP
6912	5382	19	Pare	Pare	NNP
6912	5382	20	the	the	DT
6912	5382	21	potatoes	potato	NNS
6912	5382	22	and	and	CC
6912	5382	23	cut	cut	VBD
6912	5382	24	them	-PRON-	PRP
6912	5382	25	into	into	IN
6912	5382	26	thin	thin	JJ
6912	5382	27	slices	slice	NNS
6912	5382	28	.	.	.
6912	5383	1	Cook	cook	VB
6912	5383	2	the	the	DT
6912	5383	3	bacon	bacon	NN
6912	5383	4	until	until	IN
6912	5383	5	brown	brown	NNP
6912	5383	6	;	;	:
6912	5383	7	cut	cut	VB
6912	5383	8	each	each	DT
6912	5383	9	slice	slice	NN
6912	5383	10	of	of	IN
6912	5383	11	bacon	bacon	NN
6912	5383	12	into	into	IN
6912	5383	13	several	several	JJ
6912	5383	14	pieces	piece	NNS
6912	5383	15	.	.	.
6912	5384	1	Oil	oil	NN
6912	5384	2	a	a	DT
6912	5384	3	baking	baking	NN
6912	5384	4	-	-	HYPH
6912	5384	5	dish	dish	NN
6912	5384	6	and	and	CC
6912	5384	7	place	place	VB
6912	5384	8	a	a	DT
6912	5384	9	layer	layer	NN
6912	5384	10	of	of	IN
6912	5384	11	potatoes	potato	NNS
6912	5384	12	in	in	IN
6912	5384	13	it	-PRON-	PRP
6912	5384	14	,	,	,
6912	5384	15	then	then	RB
6912	5384	16	a	a	DT
6912	5384	17	layer	layer	NN
6912	5384	18	of	of	IN
6912	5384	19	bacon	bacon	NN
6912	5384	20	and	and	CC
6912	5384	21	some	some	DT
6912	5384	22	of	of	IN
6912	5384	23	the	the	DT
6912	5384	24	tried	try	VBN
6912	5384	25	-	-	HYPH
6912	5384	26	out	out	RP
6912	5384	27	bacon	bacon	NN
6912	5384	28	fat	fat	NN
6912	5384	29	.	.	.
6912	5385	1	Sprinkle	sprinkle	VB
6912	5385	2	with	with	IN
6912	5385	3	flour	flour	NN
6912	5385	4	,	,	,
6912	5385	5	salt	salt	NN
6912	5385	6	,	,	,
6912	5385	7	and	and	CC
6912	5385	8	pepper	pepper	NN
6912	5385	9	.	.	.
6912	5386	1	Repeat	repeat	NN
6912	5386	2	,	,	,
6912	5386	3	until	until	IN
6912	5386	4	all	all	PDT
6912	5386	5	the	the	DT
6912	5386	6	ingredients	ingredient	NNS
6912	5386	7	are	be	VBP
6912	5386	8	used	use	VBN
6912	5386	9	;	;	:
6912	5386	10	the	the	DT
6912	5386	11	top	top	JJ
6912	5386	12	layer	layer	NN
6912	5386	13	should	should	MD
6912	5386	14	be	be	VB
6912	5386	15	of	of	IN
6912	5386	16	bacon	bacon	NN
6912	5386	17	.	.	.
6912	5387	1	Add	add	VB
6912	5387	2	milk	milk	NN
6912	5387	3	until	until	IN
6912	5387	4	it	-PRON-	PRP
6912	5387	5	reaches	reach	VBZ
6912	5387	6	the	the	DT
6912	5387	7	top	top	JJ
6912	5387	8	layer	layer	NN
6912	5387	9	.	.	.
6912	5388	1	Bake	bake	VB
6912	5388	2	in	in	IN
6912	5388	3	a	a	DT
6912	5388	4	moderate	moderate	JJ
6912	5388	5	oven	oven	NN
6912	5388	6	for	for	IN
6912	5388	7	one	one	CD
6912	5388	8	hour	hour	NN
6912	5388	9	,	,	,
6912	5388	10	or	or	CC
6912	5388	11	until	until	IN
6912	5388	12	much	much	JJ
6912	5388	13	of	of	IN
6912	5388	14	the	the	DT
6912	5388	15	milk	milk	NN
6912	5388	16	has	have	VBZ
6912	5388	17	evaporated	evaporate	VBN
6912	5388	18	and	and	CC
6912	5388	19	the	the	DT
6912	5388	20	potatoes	potato	NNS
6912	5388	21	are	be	VBP
6912	5388	22	tender	tender	JJ
6912	5388	23	.	.	.
6912	5389	1	Serve	serve	VB
6912	5389	2	hot	hot	JJ
6912	5389	3	.	.	.
6912	5390	1	1/4	1/4	CD
6912	5390	2	cupful	cupful	NN
6912	5390	3	of	of	IN
6912	5390	4	bacon	bacon	NN
6912	5390	5	drippings	dripping	NNS
6912	5390	6	may	may	MD
6912	5390	7	be	be	VB
6912	5390	8	used	use	VBN
6912	5390	9	instead	instead	RB
6912	5390	10	of	of	IN
6912	5390	11	sliced	sliced	JJ
6912	5390	12	bacon	bacon	NN
6912	5390	13	.	.	.
6912	5391	1	QUESTIONS	QUESTIONS	NNP
6912	5391	2	Why	why	WRB
6912	5391	3	should	should	MD
6912	5391	4	fresh	fresh	JJ
6912	5391	5	pork	pork	NN
6912	5391	6	be	be	VB
6912	5391	7	used	use	VBN
6912	5391	8	in	in	IN
6912	5391	9	winter	winter	NN
6912	5391	10	rather	rather	RB
6912	5391	11	than	than	IN
6912	5391	12	in	in	IN
6912	5391	13	summer	summer	NN
6912	5391	14	?	?	.
6912	5392	1	Why	why	WRB
6912	5392	2	is	be	VBZ
6912	5392	3	pork	pork	NN
6912	5392	4	slow	slow	RB
6912	5392	5	in	in	IN
6912	5392	6	digesting	digest	VBG
6912	5392	7	?	?	.
6912	5393	1	Explain	explain	VB
6912	5393	2	why	why	WRB
6912	5393	3	vegetables	vegetable	NNS
6912	5393	4	and	and	CC
6912	5393	5	Apple	Apple	NNP
6912	5393	6	Sauce	Sauce	NNP
6912	5393	7	are	be	VBP
6912	5393	8	desirable	desirable	JJ
6912	5393	9	foods	food	NNS
6912	5393	10	to	to	TO
6912	5393	11	serve	serve	VB
6912	5393	12	with	with	IN
6912	5393	13	pork	pork	NN
6912	5393	14	(	(	-LRB-
6912	5393	15	see	see	VB
6912	5393	16	Figure	Figure	NNP
6912	5393	17	62	62	CD
6912	5393	18	,	,	,
6912	5393	19	Figure	Figure	NNP
6912	5393	20	68	68	CD
6912	5393	21	,	,	,
6912	5393	22	and	and	CC
6912	5393	23	Figure	Figure	NNP
6912	5393	24	70	70	CD
6912	5393	25	)	)	-RRB-
6912	5393	26	.	.	.
6912	5394	1	For	for	IN
6912	5394	2	what	what	WDT
6912	5394	3	reason	reason	NN
6912	5394	4	should	should	MD
6912	5394	5	pork	pork	VB
6912	5394	6	be	be	VB
6912	5394	7	cooked	cook	VBN
6912	5394	8	thoroughly	thoroughly	RB
6912	5394	9	?	?	.
6912	5395	1	What	what	WP
6912	5395	2	is	be	VBZ
6912	5395	3	the	the	DT
6912	5395	4	purpose	purpose	NN
6912	5395	5	of	of	IN
6912	5395	6	parboiling	parboil	VBG
6912	5395	7	ham	ham	NN
6912	5395	8	before	before	IN
6912	5395	9	broiling	broil	VBG
6912	5395	10	it	-PRON-	PRP
6912	5395	11	?	?	.
6912	5396	1	What	what	WDT
6912	5396	2	ingredient	ingredient	NN
6912	5396	3	,	,	,
6912	5396	4	invariably	invariably	RB
6912	5396	5	used	use	VBN
6912	5396	6	in	in	IN
6912	5396	7	Scalloped	Scalloped	NNP
6912	5396	8	Potatoes	Potatoes	NNP
6912	5396	9	,	,	,
6912	5396	10	is	be	VBZ
6912	5396	11	omitted	omit	VBN
6912	5396	12	in	in	IN
6912	5396	13	Scalloped	Scalloped	NNP
6912	5396	14	Potatoes	Potatoes	NNP
6912	5396	15	with	with	IN
6912	5396	16	Bacon	Bacon	NNP
6912	5396	17	?	?	.
6912	5397	1	What	what	WP
6912	5397	2	is	be	VBZ
6912	5397	3	substituted	substitute	VBN
6912	5397	4	for	for	IN
6912	5397	5	this	this	DT
6912	5397	6	material	material	NN
6912	5397	7	?	?	.
6912	5398	1	Why	why	WRB
6912	5398	2	should	should	MD
6912	5398	3	salt	salt	NN
6912	5398	4	be	be	VB
6912	5398	5	added	add	VBN
6912	5398	6	sparingly	sparingly	RB
6912	5398	7	to	to	IN
6912	5398	8	potatoes	potato	NNS
6912	5398	9	cooked	cook	VBN
6912	5398	10	with	with	IN
6912	5398	11	bacon	bacon	NN
6912	5398	12	?	?	.
6912	5399	1	How	how	WRB
6912	5399	2	many	many	JJ
6912	5399	3	persons	person	NNS
6912	5399	4	does	do	VBZ
6912	5399	5	the	the	DT
6912	5399	6	given	give	VBN
6912	5399	7	quantity	quantity	NN
6912	5399	8	of	of	IN
6912	5399	9	Scalloped	Scalloped	NNP
6912	5399	10	Potatoes	Potatoes	NNP
6912	5399	11	with	with	IN
6912	5399	12	Bacon	Bacon	NNP
6912	5399	13	and	and	CC
6912	5399	14	of	of	IN
6912	5399	15	Turnips	turnip	NNS
6912	5399	16	with	with	IN
6912	5399	17	Fresh	Fresh	NNP
6912	5399	18	Pork	Pork	NNP
6912	5399	19	serve	serve	VB
6912	5399	20	?	?	.
6912	5400	1	To	to	IN
6912	5400	2	what	what	WDT
6912	5400	3	cut	cut	NN
6912	5400	4	of	of	IN
6912	5400	5	beef	beef	NN
6912	5400	6	does	do	VBZ
6912	5400	7	ham	ham	NNP
6912	5400	8	correspond	correspond	VB
6912	5400	9	?	?	.
6912	5401	1	From	from	IN
6912	5401	2	_	_	NNP
6912	5401	3	U.S.	U.S.	NNP
6912	5402	1	Department	Department	NNP
6912	5402	2	of	of	IN
6912	5402	3	Agriculture	Agriculture	NNP
6912	5402	4	Bulletin	Bulletin	NNP
6912	5402	5	No	no	UH
6912	5402	6	.	.	.
6912	5403	1	28	28	CD
6912	5403	2	_	_	NNP
6912	5403	3	,	,	,
6912	5403	4	tabulate	tabulate	VB
6912	5403	5	the	the	DT
6912	5403	6	percentage	percentage	NN
6912	5403	7	composition	composition	NN
6912	5403	8	of	of	IN
6912	5403	9	fresh	fresh	JJ
6912	5403	10	and	and	CC
6912	5403	11	salted	salted	JJ
6912	5403	12	ham	ham	NN
6912	5403	13	.	.	.
6912	5404	1	Compare	compare	VB
6912	5404	2	it	-PRON-	PRP
6912	5404	3	with	with	IN
6912	5404	4	the	the	DT
6912	5404	5	composition	composition	NN
6912	5404	6	of	of	IN
6912	5404	7	beef	beef	NN
6912	5404	8	steak	steak	NNP
6912	5404	9	(	(	-LRB-
6912	5404	10	see	see	VB
6912	5404	11	Figure	Figure	NNP
6912	5404	12	68	68	CD
6912	5404	13	)	)	-RRB-
6912	5404	14	.	.	.
6912	5405	1	Obtain	obtain	VB
6912	5405	2	the	the	DT
6912	5405	3	price	price	NN
6912	5405	4	per	per	IN
6912	5405	5	pound	pound	NN
6912	5405	6	of	of	IN
6912	5405	7	each	each	DT
6912	5405	8	cut	cut	NN
6912	5405	9	of	of	IN
6912	5405	10	pork	pork	NN
6912	5405	11	.	.	.
6912	5406	1	Arrange	arrange	NN
6912	5406	2	in	in	IN
6912	5406	3	tabulated	tabulate	VBN
6912	5406	4	form	form	NN
6912	5406	5	and	and	CC
6912	5406	6	record	record	NN
6912	5406	7	date	date	NN
6912	5406	8	.	.	.
6912	5407	1	LESSON	LESSON	NNP
6912	5407	2	C	C	NNP
6912	5407	3	CHICKEN	CHICKEN	NNS
6912	5407	4	AND	and	CC
6912	5407	5	RICE	rice	NN
6912	5407	6	POULTRY.--Poultry	POULTRY.--Poultry	NNP
6912	5407	7	includes	include	VBZ
6912	5407	8	chicken	chicken	NN
6912	5407	9	(	(	-LRB-
6912	5407	10	or	or	CC
6912	5407	11	common	common	JJ
6912	5407	12	fowl	fowl	NN
6912	5407	13	)	)	-RRB-
6912	5407	14	,	,	,
6912	5407	15	turkey	turkey	NNP
6912	5407	16	,	,	,
6912	5407	17	duck	duck	NN
6912	5407	18	,	,	,
6912	5407	19	and	and	CC
6912	5407	20	goose	goose	NN
6912	5407	21	--	--	:
6912	5407	22	domestic	domestic	JJ
6912	5407	23	birds	bird	NNS
6912	5407	24	suitable	suitable	JJ
6912	5407	25	for	for	IN
6912	5407	26	food	food	NN
6912	5407	27	.	.	.
6912	5408	1	Pigeon	Pigeon	NNP
6912	5408	2	and	and	CC
6912	5408	3	squab	squab	NN
6912	5408	4	are	be	VBP
6912	5408	5	not	not	RB
6912	5408	6	considered	consider	VBN
6912	5408	7	poultry	poultry	NN
6912	5408	8	.	.	.
6912	5409	1	Chickens	chicken	NNS
6912	5409	2	that	that	WDT
6912	5409	3	are	be	VBP
6912	5409	4	three	three	CD
6912	5409	5	or	or	CC
6912	5409	6	four	four	CD
6912	5409	7	months	month	NNS
6912	5409	8	old	old	JJ
6912	5409	9	are	be	VBP
6912	5409	10	called	call	VBN
6912	5409	11	_	_	NNP
6912	5409	12	spring	spring	NN
6912	5409	13	chickens	chicken	NNS
6912	5409	14	_	_	NNP
6912	5409	15	or	or	CC
6912	5409	16	broilers	broiler	NNS
6912	5409	17	.	.	.
6912	5410	1	Birds	bird	NNS
6912	5410	2	older	old	JJR
6912	5410	3	than	than	IN
6912	5410	4	one	one	CD
6912	5410	5	year	year	NN
6912	5410	6	are	be	VBP
6912	5410	7	sometimes	sometimes	RB
6912	5410	8	called	call	VBN
6912	5410	9	_	_	NNP
6912	5410	10	fowls	fowls	NNP
6912	5410	11	_	_	NNP
6912	5410	12	.	.	.
6912	5411	1	[	[	-LRB-
6912	5411	2	Illustration	illustration	NN
6912	5411	3	:	:	:
6912	5411	4	FIGURE	figure	VB
6912	5411	5	71.--REMOVING	71.--removing	JJ
6912	5411	6	TENDONS	tendon	NNS
6912	5411	7	FROM	from	IN
6912	5411	8	THE	the	DT
6912	5411	9	LEG	leg	NN
6912	5411	10	OF	of	IN
6912	5411	11	A	a	DT
6912	5411	12	FOWL	FOWL	NNP
6912	5411	13	.	.	.
6912	5411	14	]	]	-RRB-
6912	5412	1	SELECTION	selection	NN
6912	5412	2	OF	of	IN
6912	5412	3	CHICKEN	CHICKEN	NNS
6912	5412	4	AND	and	CC
6912	5412	5	FOWL.--Chickens	fowl.--chicken	NNS
6912	5412	6	and	and	CC
6912	5412	7	fowls	fowl	NNS
6912	5412	8	have	have	VBP
6912	5412	9	certain	certain	JJ
6912	5412	10	characteristics	characteristic	NNS
6912	5412	11	which	which	WDT
6912	5412	12	make	make	VBP
6912	5412	13	them	-PRON-	PRP
6912	5412	14	readily	readily	RB
6912	5412	15	distinguishable	distinguishable	JJ
6912	5412	16	.	.	.
6912	5413	1	Chickens	chicken	NNS
6912	5413	2	have	have	VBP
6912	5413	3	soft	soft	JJ
6912	5413	4	feet	foot	NNS
6912	5413	5	,	,	,
6912	5413	6	a	a	DT
6912	5413	7	soft	soft	JJ
6912	5413	8	and	and	CC
6912	5413	9	flexible	flexible	JJ
6912	5413	10	breast	breast	NN
6912	5413	11	bone	bone	NN
6912	5413	12	,	,	,
6912	5413	13	many	many	JJ
6912	5413	14	pin	pin	NN
6912	5413	15	feathers	feather	NNS
6912	5413	16	,	,	,
6912	5413	17	and	and	CC
6912	5413	18	little	little	JJ
6912	5413	19	fat	fat	JJ
6912	5413	20	.	.	.
6912	5414	1	Fowls	fowl	NNS
6912	5414	2	have	have	VBP
6912	5414	3	hard	hard	JJ
6912	5414	4	and	and	CC
6912	5414	5	scaly	scaly	JJ
6912	5414	6	feet	foot	NNS
6912	5414	7	,	,	,
6912	5414	8	rigid	rigid	JJ
6912	5414	9	breast	breast	NN
6912	5414	10	bone	bone	NN
6912	5414	11	,	,	,
6912	5414	12	long	long	JJ
6912	5414	13	hairs	hair	NNS
6912	5414	14	,	,	,
6912	5414	15	and	and	CC
6912	5414	16	much	much	JJ
6912	5414	17	fat	fat	NN
6912	5414	18	surrounding	surround	VBG
6912	5414	19	the	the	DT
6912	5414	20	intestines	intestine	NNS
6912	5414	21	.	.	.
6912	5415	1	DIGESTION	digestion	NN
6912	5415	2	OF	of	IN
6912	5415	3	POULTRY.--The	poultry.--the	JJ
6912	5415	4	muscle	muscle	NN
6912	5415	5	of	of	IN
6912	5415	6	chicken	chicken	NNP
6912	5415	7	,	,	,
6912	5415	8	fowl	fowl	NN
6912	5415	9	,	,	,
6912	5415	10	and	and	CC
6912	5415	11	turkey	turkey	NNP
6912	5415	12	contains	contain	VBZ
6912	5415	13	little	little	JJ
6912	5415	14	fat	fat	JJ
6912	5415	15	;	;	:
6912	5415	16	the	the	DT
6912	5415	17	fat	fat	NN
6912	5415	18	that	that	WDT
6912	5415	19	exists	exist	VBZ
6912	5415	20	is	be	VBZ
6912	5415	21	in	in	IN
6912	5415	22	layers	layer	NNS
6912	5415	23	directly	directly	RB
6912	5415	24	under	under	IN
6912	5415	25	the	the	DT
6912	5415	26	skin	skin	NN
6912	5415	27	and	and	CC
6912	5415	28	around	around	IN
6912	5415	29	the	the	DT
6912	5415	30	intestines	intestine	NNS
6912	5415	31	.	.	.
6912	5416	1	The	the	DT
6912	5416	2	fibers	fiber	NNS
6912	5416	3	of	of	IN
6912	5416	4	the	the	DT
6912	5416	5	muscle	muscle	NN
6912	5416	6	are	be	VBP
6912	5416	7	short	short	JJ
6912	5416	8	.	.	.
6912	5417	1	For	for	IN
6912	5417	2	this	this	DT
6912	5417	3	reason	reason	NN
6912	5417	4	,	,	,
6912	5417	5	and	and	CC
6912	5417	6	also	also	RB
6912	5417	7	because	because	IN
6912	5417	8	they	-PRON-	PRP
6912	5417	9	have	have	VBP
6912	5417	10	so	so	RB
6912	5417	11	little	little	JJ
6912	5417	12	fat	fat	JJ
6912	5417	13	,	,	,
6912	5417	14	these	these	DT
6912	5417	15	meats	meat	NNS
6912	5417	16	are	be	VBP
6912	5417	17	readily	readily	RB
6912	5417	18	digested	digest	VBN
6912	5417	19	.	.	.
6912	5418	1	The	the	DT
6912	5418	2	white	white	JJ
6912	5418	3	meat	meat	NN
6912	5418	4	contains	contain	VBZ
6912	5418	5	less	less	JJR
6912	5418	6	fat	fat	JJ
6912	5418	7	than	than	IN
6912	5418	8	the	the	DT
6912	5418	9	dark	dark	NN
6912	5418	10	.	.	.
6912	5419	1	[	[	-LRB-
6912	5419	2	Illustration	illustration	NN
6912	5419	3	with	with	IN
6912	5419	4	caption	caption	NN
6912	5419	5	:	:	:
6912	5419	6	FIGURE	FIGURE	NNP
6912	5419	7	72	72	CD
6912	5419	8	-	-	HYPH
6912	5419	9	-FOWL	-fowl	NN
6912	5419	10	TRUSSED	trussed	NN
6912	5419	11	FOR	for	IN
6912	5419	12	ROASTING	roasting	NN
6912	5419	13	.	.	.
6912	5420	1	BREAST	breast	NN
6912	5420	2	VIEW	VIEW	NNP
6912	5420	3	]	]	-RRB-
6912	5420	4	DRESSING	dressing	NN
6912	5420	5	AND	and	CC
6912	5420	6	CLEANING	cleaning	NN
6912	5420	7	POULTRY.--Singe	poultry.--singe	NN
6912	5420	8	,	,	,
6912	5420	9	by	by	IN
6912	5420	10	holding	hold	VBG
6912	5420	11	the	the	DT
6912	5420	12	bird	bird	NN
6912	5420	13	over	over	IN
6912	5420	14	a	a	DT
6912	5420	15	flame	flame	NN
6912	5420	16	of	of	IN
6912	5420	17	gas	gas	NN
6912	5420	18	,	,	,
6912	5420	19	alcohol	alcohol	NN
6912	5420	20	,	,	,
6912	5420	21	or	or	CC
6912	5420	22	burning	burn	VBG
6912	5420	23	paper	paper	NN
6912	5420	24	.	.	.
6912	5421	1	Cut	cut	VB
6912	5421	2	off	off	RP
6912	5421	3	the	the	DT
6912	5421	4	head	head	NN
6912	5421	5	,	,	,
6912	5421	6	push	push	VB
6912	5421	7	back	back	RB
6912	5421	8	the	the	DT
6912	5421	9	skin	skin	NN
6912	5421	10	,	,	,
6912	5421	11	and	and	CC
6912	5421	12	cut	cut	VBD
6912	5421	13	off	off	RP
6912	5421	14	the	the	DT
6912	5421	15	neck	neck	NN
6912	5421	16	close	close	JJ
6912	5421	17	to	to	IN
6912	5421	18	the	the	DT
6912	5421	19	body	body	NN
6912	5421	20	.	.	.
6912	5422	1	Cut	cut	VB
6912	5422	2	through	through	IN
6912	5422	3	the	the	DT
6912	5422	4	skin	skin	NN
6912	5422	5	around	around	IN
6912	5422	6	the	the	DT
6912	5422	7	leg	leg	NN
6912	5422	8	one	one	CD
6912	5422	9	inch	inch	NN
6912	5422	10	below	below	IN
6912	5422	11	the	the	DT
6912	5422	12	leg	leg	NN
6912	5422	13	joint	joint	NN
6912	5422	14	.	.	.
6912	5423	1	If	if	IN
6912	5423	2	it	-PRON-	PRP
6912	5423	3	is	be	VBZ
6912	5423	4	a	a	DT
6912	5423	5	fowl	fowl	NN
6912	5423	6	,	,	,
6912	5423	7	take	take	VB
6912	5423	8	out	out	RP
6912	5423	9	the	the	DT
6912	5423	10	tendons	tendon	NNS
6912	5423	11	;	;	:
6912	5423	12	remove	remove	VB
6912	5423	13	them	-PRON-	PRP
6912	5423	14	separately	separately	RB
6912	5423	15	,	,	,
6912	5423	16	using	use	VBG
6912	5423	17	a	a	DT
6912	5423	18	skewer	skewer	NN
6912	5423	19	(	(	-LRB-
6912	5423	20	see	see	VB
6912	5423	21	Figure	Figure	NNP
6912	5423	22	71	71	CD
6912	5423	23	)	)	-RRB-
6912	5423	24	.	.	.
6912	5424	1	Remove	remove	VB
6912	5424	2	the	the	DT
6912	5424	3	pin	pin	NN
6912	5424	4	feathers	feather	NNS
6912	5424	5	with	with	IN
6912	5424	6	the	the	DT
6912	5424	7	point	point	NN
6912	5424	8	of	of	IN
6912	5424	9	a	a	DT
6912	5424	10	knife	knife	NN
6912	5424	11	or	or	CC
6912	5424	12	with	with	IN
6912	5424	13	a	a	DT
6912	5424	14	strawberry	strawberry	JJ
6912	5424	15	huller	huller	NN
6912	5424	16	.	.	.
6912	5425	1	Cut	cut	VB
6912	5425	2	the	the	DT
6912	5425	3	oil	oil	NN
6912	5425	4	bag	bag	NN
6912	5425	5	from	from	IN
6912	5425	6	the	the	DT
6912	5425	7	tail	tail	NN
6912	5425	8	.	.	.
6912	5426	1	[	[	-LRB-
6912	5426	2	Illustration	illustration	NN
6912	5426	3	:	:	:
6912	5426	4	FIGURE	FIGURE	NNP
6912	5426	5	73	73	CD
6912	5426	6	-	-	HYPH
6912	5426	7	-FOWL	-fowl	NN
6912	5426	8	TRUSSED	trussed	NN
6912	5426	9	FOR	for	IN
6912	5426	10	ROASTING,--BACK	ROASTING,--BACK	NNP
6912	5426	11	VIEW	VIEW	NNP
6912	5426	12	.	.	.
6912	5426	13	]	]	-RRB-
6912	5427	1	The	the	DT
6912	5427	2	internal	internal	JJ
6912	5427	3	organs	organ	NNS
6912	5427	4	are	be	VBP
6912	5427	5	not	not	RB
6912	5427	6	always	always	RB
6912	5427	7	removed	remove	VBN
6912	5427	8	before	before	IN
6912	5427	9	the	the	DT
6912	5427	10	chicken	chicken	NN
6912	5427	11	is	be	VBZ
6912	5427	12	sold	sell	VBN
6912	5427	13	.	.	.
6912	5428	1	If	if	IN
6912	5428	2	they	-PRON-	PRP
6912	5428	3	have	have	VBP
6912	5428	4	not	not	RB
6912	5428	5	been	be	VBN
6912	5428	6	removed	remove	VBN
6912	5428	7	,	,	,
6912	5428	8	make	make	VB
6912	5428	9	an	an	DT
6912	5428	10	opening	opening	NN
6912	5428	11	under	under	IN
6912	5428	12	one	one	CD
6912	5428	13	of	of	IN
6912	5428	14	the	the	DT
6912	5428	15	legs	leg	NNS
6912	5428	16	or	or	CC
6912	5428	17	at	at	IN
6912	5428	18	the	the	DT
6912	5428	19	vent	vent	NN
6912	5428	20	,	,	,
6912	5428	21	leaving	leave	VBG
6912	5428	22	a	a	DT
6912	5428	23	strip	strip	NN
6912	5428	24	of	of	IN
6912	5428	25	skin	skin	NN
6912	5428	26	above	above	IN
6912	5428	27	the	the	DT
6912	5428	28	vent	vent	NN
6912	5428	29	.	.	.
6912	5429	1	Remove	remove	VB
6912	5429	2	the	the	DT
6912	5429	3	organs	organ	NNS
6912	5429	4	carefully,--the	carefully,--the	NNP
6912	5429	5	intestines	intestine	NNS
6912	5429	6	,	,	,
6912	5429	7	gizzard	gizzard	NNP
6912	5429	8	,	,	,
6912	5429	9	heart	heart	NN
6912	5429	10	,	,	,
6912	5429	11	and	and	CC
6912	5429	12	liver	liver	NN
6912	5429	13	should	should	MD
6912	5429	14	all	all	DT
6912	5429	15	be	be	VB
6912	5429	16	removed	remove	VBN
6912	5429	17	together	together	RB
6912	5429	18	.	.	.
6912	5430	1	Care	care	NN
6912	5430	2	must	must	MD
6912	5430	3	be	be	VB
6912	5430	4	taken	take	VBN
6912	5430	5	that	that	IN
6912	5430	6	the	the	DT
6912	5430	7	gall	gall	NN
6912	5430	8	bladder	bladder	NN
6912	5430	9	,	,	,
6912	5430	10	which	which	WDT
6912	5430	11	lies	lie	VBZ
6912	5430	12	under	under	IN
6912	5430	13	the	the	DT
6912	5430	14	liver	liver	NN
6912	5430	15	,	,	,
6912	5430	16	is	be	VBZ
6912	5430	17	not	not	RB
6912	5430	18	broken	broken	JJ
6912	5430	19	;	;	:
6912	5430	20	it	-PRON-	PRP
6912	5430	21	must	must	MD
6912	5430	22	be	be	VB
6912	5430	23	cut	cut	VBN
6912	5430	24	away	away	RP
6912	5430	25	carefully	carefully	RB
6912	5430	26	from	from	IN
6912	5430	27	the	the	DT
6912	5430	28	liver	liver	NN
6912	5430	29	.	.	.
6912	5431	1	The	the	DT
6912	5431	2	lungs	lung	NNS
6912	5431	3	and	and	CC
6912	5431	4	kidneys	kidney	NNS
6912	5431	5	,	,	,
6912	5431	6	lying	lie	VBG
6912	5431	7	in	in	IN
6912	5431	8	the	the	DT
6912	5431	9	hollow	hollow	NN
6912	5431	10	of	of	IN
6912	5431	11	the	the	DT
6912	5431	12	backbone	backbone	NN
6912	5431	13	,	,	,
6912	5431	14	must	must	MD
6912	5431	15	be	be	VB
6912	5431	16	carefully	carefully	RB
6912	5431	17	removed	remove	VBN
6912	5431	18	.	.	.
6912	5432	1	Press	press	VB
6912	5432	2	the	the	DT
6912	5432	3	heart	heart	NN
6912	5432	4	to	to	TO
6912	5432	5	extract	extract	VB
6912	5432	6	the	the	DT
6912	5432	7	blood	blood	NN
6912	5432	8	.	.	.
6912	5433	1	Cut	cut	VB
6912	5433	2	off	off	RP
6912	5433	3	the	the	DT
6912	5433	4	outer	outer	JJ
6912	5433	5	coat	coat	NN
6912	5433	6	of	of	IN
6912	5433	7	the	the	DT
6912	5433	8	gizzard	gizzard	NN
6912	5433	9	.	.	.
6912	5434	1	The	the	DT
6912	5434	2	gizzard	gizzard	NN
6912	5434	3	,	,	,
6912	5434	4	heart	heart	NN
6912	5434	5	,	,	,
6912	5434	6	and	and	CC
6912	5434	7	liver	liver	NN
6912	5434	8	constitute	constitute	VBP
6912	5434	9	the	the	DT
6912	5434	10	giblets	giblet	NNS
6912	5434	11	to	to	TO
6912	5434	12	be	be	VB
6912	5434	13	used	use	VBN
6912	5434	14	in	in	IN
6912	5434	15	making	make	VBG
6912	5434	16	gravy	gravy	NN
6912	5434	17	.	.	.
6912	5435	1	Wash	wash	VB
6912	5435	2	the	the	DT
6912	5435	3	giblets	giblet	NNS
6912	5435	4	.	.	.
6912	5436	1	Place	place	VB
6912	5436	2	them	-PRON-	PRP
6912	5436	3	all	all	DT
6912	5436	4	,	,	,
6912	5436	5	with	with	IN
6912	5436	6	the	the	DT
6912	5436	7	exception	exception	NN
6912	5436	8	of	of	IN
6912	5436	9	the	the	DT
6912	5436	10	liver	liver	NN
6912	5436	11	,	,	,
6912	5436	12	in	in	IN
6912	5436	13	cold	cold	JJ
6912	5436	14	water	water	NN
6912	5436	15	;	;	:
6912	5436	16	heat	heat	NN
6912	5436	17	quickly	quickly	RB
6912	5436	18	and	and	CC
6912	5436	19	cook	cook	VB
6912	5436	20	(	(	-LRB-
6912	5436	21	at	at	IN
6912	5436	22	simmering	simmer	VBG
6912	5436	23	temperature	temperature	NN
6912	5436	24	)	)	-RRB-
6912	5436	25	until	until	IN
6912	5436	26	tender	tender	NN
6912	5436	27	.	.	.
6912	5437	1	Add	add	VB
6912	5437	2	the	the	DT
6912	5437	3	liver	liver	NN
6912	5437	4	a	a	DT
6912	5437	5	short	short	JJ
6912	5437	6	time	time	NN
6912	5437	7	before	before	IN
6912	5437	8	removing	remove	VBG
6912	5437	9	the	the	DT
6912	5437	10	other	other	JJ
6912	5437	11	giblets	giblet	NNS
6912	5437	12	from	from	IN
6912	5437	13	the	the	DT
6912	5437	14	stove	stove	NN
6912	5437	15	,	,	,
6912	5437	16	as	as	IN
6912	5437	17	it	-PRON-	PRP
6912	5437	18	does	do	VBZ
6912	5437	19	not	not	RB
6912	5437	20	require	require	VB
6912	5437	21	long	long	JJ
6912	5437	22	cooking	cooking	NN
6912	5437	23	.	.	.
6912	5438	1	Clean	clean	VB
6912	5438	2	the	the	DT
6912	5438	3	bird	bird	NN
6912	5438	4	by	by	IN
6912	5438	5	wiping	wipe	VBG
6912	5438	6	it	-PRON-	PRP
6912	5438	7	thoroughly	thoroughly	RB
6912	5438	8	inside	inside	RB
6912	5438	9	and	and	CC
6912	5438	10	out	out	RB
6912	5438	11	with	with	IN
6912	5438	12	a	a	DT
6912	5438	13	damp	damp	JJ
6912	5438	14	cloth	cloth	NN
6912	5438	15	,	,	,
6912	5438	16	stuff	stuff	NN
6912	5438	17	and	and	CC
6912	5438	18	truss	truss	NN
6912	5438	19	for	for	IN
6912	5438	20	roasting	roast	VBG
6912	5438	21	,	,	,
6912	5438	22	or	or	CC
6912	5438	23	cut	cut	VBN
6912	5438	24	into	into	IN
6912	5438	25	pieces	piece	NNS
6912	5438	26	for	for	IN
6912	5438	27	fricassee	fricassee	NNP
6912	5438	28	or	or	CC
6912	5438	29	stew	stew	NNP
6912	5438	30	.	.	.
6912	5439	1	If	if	IN
6912	5439	2	the	the	DT
6912	5439	3	bird	bird	NN
6912	5439	4	is	be	VBZ
6912	5439	5	stuffed	stuff	VBN
6912	5439	6	,	,	,
6912	5439	7	the	the	DT
6912	5439	8	incision	incision	NN
6912	5439	9	in	in	IN
6912	5439	10	the	the	DT
6912	5439	11	skin	skin	NN
6912	5439	12	may	may	MD
6912	5439	13	be	be	VB
6912	5439	14	fastened	fasten	VBN
6912	5439	15	together	together	RB
6912	5439	16	as	as	IN
6912	5439	17	directed	direct	VBN
6912	5439	18	for	for	IN
6912	5439	19	Baked	Baked	NNP
6912	5439	20	Fish	Fish	NNP
6912	5439	21	.	.	.
6912	5440	1	TRUSSING	TRUSSING	NNP
6912	5440	2	FOWL.--Insert	FOWL.--Insert	NNP
6912	5440	3	a	a	DT
6912	5440	4	skewer	skewer	NN
6912	5440	5	through	through	IN
6912	5440	6	the	the	DT
6912	5440	7	fowl	fowl	NN
6912	5440	8	just	just	RB
6912	5440	9	underneath	underneath	IN
6912	5440	10	the	the	DT
6912	5440	11	legs	leg	NNS
6912	5440	12	,	,	,
6912	5440	13	then	then	RB
6912	5440	14	thrust	thrust	VBD
6912	5440	15	another	another	DT
6912	5440	16	skewer	skewer	NN
6912	5440	17	through	through	IN
6912	5440	18	the	the	DT
6912	5440	19	wings	wing	NNS
6912	5440	20	and	and	CC
6912	5440	21	breast	breast	NN
6912	5440	22	.	.	.
6912	5441	1	With	with	IN
6912	5441	2	a	a	DT
6912	5441	3	piece	piece	NN
6912	5441	4	of	of	IN
6912	5441	5	string	string	NN
6912	5441	6	,	,	,
6912	5441	7	tie	tie	VB
6912	5441	8	the	the	DT
6912	5441	9	ends	end	NNS
6912	5441	10	of	of	IN
6912	5441	11	the	the	DT
6912	5441	12	legs	leg	NNS
6912	5441	13	together	together	RB
6912	5441	14	and	and	CC
6912	5441	15	fasten	fasten	VB
6912	5441	16	them	-PRON-	PRP
6912	5441	17	to	to	IN
6912	5441	18	the	the	DT
6912	5441	19	tail	tail	NN
6912	5441	20	.	.	.
6912	5442	1	Then	then	RB
6912	5442	2	wind	wind	VB
6912	5442	3	the	the	DT
6912	5442	4	ends	end	NNS
6912	5442	5	of	of	IN
6912	5442	6	the	the	DT
6912	5442	7	string	string	NN
6912	5442	8	fastened	fasten	VBD
6912	5442	9	to	to	IN
6912	5442	10	the	the	DT
6912	5442	11	tail	tail	NN
6912	5442	12	,	,	,
6912	5442	13	around	around	IN
6912	5442	14	the	the	DT
6912	5442	15	ends	end	NNS
6912	5442	16	of	of	IN
6912	5442	17	the	the	DT
6912	5442	18	skewer	skewer	NN
6912	5442	19	beneath	beneath	IN
6912	5442	20	the	the	DT
6912	5442	21	legs	leg	NNS
6912	5442	22	.	.	.
6912	5443	1	Cross	cross	VB
6912	5443	2	the	the	DT
6912	5443	3	strings	string	NNS
6912	5443	4	over	over	IN
6912	5443	5	the	the	DT
6912	5443	6	back	back	NN
6912	5443	7	,	,	,
6912	5443	8	and	and	CC
6912	5443	9	wind	wind	VB
6912	5443	10	them	-PRON-	PRP
6912	5443	11	around	around	IN
6912	5443	12	the	the	DT
6912	5443	13	ends	end	NNS
6912	5443	14	of	of	IN
6912	5443	15	the	the	DT
6912	5443	16	skewer	skewer	NN
6912	5443	17	through	through	IN
6912	5443	18	the	the	DT
6912	5443	19	wings	wing	NNS
6912	5443	20	;	;	:
6912	5443	21	tie	tie	VB
6912	5443	22	the	the	DT
6912	5443	23	strings	string	NNS
6912	5443	24	together	together	RB
6912	5443	25	at	at	IN
6912	5443	26	the	the	DT
6912	5443	27	back	back	NN
6912	5443	28	.	.	.
6912	5444	1	If	if	IN
6912	5444	2	trussed	truss	VBN
6912	5444	3	in	in	IN
6912	5444	4	this	this	DT
6912	5444	5	manner	manner	NN
6912	5444	6	,	,	,
6912	5444	7	there	there	EX
6912	5444	8	is	be	VBZ
6912	5444	9	no	no	DT
6912	5444	10	string	string	NN
6912	5444	11	across	across	IN
6912	5444	12	the	the	DT
6912	5444	13	breast	breast	NN
6912	5444	14	of	of	IN
6912	5444	15	the	the	DT
6912	5444	16	fowl	fowl	NN
6912	5444	17	.	.	.
6912	5445	1	A	a	DT
6912	5445	2	fowl	fowl	NN
6912	5445	3	should	should	MD
6912	5445	4	be	be	VB
6912	5445	5	served	serve	VBN
6912	5445	6	breast	breast	NN
6912	5445	7	side	side	NN
6912	5445	8	up	up	RP
6912	5445	9	(	(	-LRB-
6912	5445	10	see	see	VB
6912	5445	11	Figures	Figures	NNP
6912	5445	12	72	72	CD
6912	5445	13	and	and	CC
6912	5445	14	73	73	CD
6912	5445	15	)	)	-RRB-
6912	5445	16	.	.	.
6912	5446	1	CUTTING	cut	VBG
6912	5446	2	A	a	DT
6912	5446	3	FOWL.--Cut	fowl.--cut	NN
6912	5446	4	off	off	IN
6912	5446	5	the	the	DT
6912	5446	6	leg	leg	NN
6912	5446	7	,	,	,
6912	5446	8	and	and	CC
6912	5446	9	separate	separate	VB
6912	5446	10	it	-PRON-	PRP
6912	5446	11	at	at	IN
6912	5446	12	the	the	DT
6912	5446	13	joint	joint	NN
6912	5446	14	into	into	IN
6912	5446	15	"	"	``
6912	5446	16	drumstick	drumstick	NN
6912	5446	17	"	"	''
6912	5446	18	and	and	CC
6912	5446	19	second	second	JJ
6912	5446	20	joint	joint	NN
6912	5446	21	.	.	.
6912	5447	1	Cut	cut	VB
6912	5447	2	off	off	RP
6912	5447	3	the	the	DT
6912	5447	4	wing	wing	NN
6912	5447	5	and	and	CC
6912	5447	6	remove	remove	VB
6912	5447	7	the	the	DT
6912	5447	8	tip	tip	NN
6912	5447	9	;	;	:
6912	5447	10	make	make	VB
6912	5447	11	an	an	DT
6912	5447	12	incision	incision	NN
6912	5447	13	at	at	IN
6912	5447	14	the	the	DT
6912	5447	15	middle	middle	JJ
6912	5447	16	joint	joint	NN
6912	5447	17	.	.	.
6912	5448	1	Remove	remove	VB
6912	5448	2	the	the	DT
6912	5448	3	leg	leg	NN
6912	5448	4	and	and	CC
6912	5448	5	wing	wing	NN
6912	5448	6	from	from	IN
6912	5448	7	the	the	DT
6912	5448	8	other	other	JJ
6912	5448	9	side	side	NN
6912	5448	10	;	;	:
6912	5448	11	separate	separate	VB
6912	5448	12	the	the	DT
6912	5448	13	wishbone	wishbone	NN
6912	5448	14	with	with	IN
6912	5448	15	the	the	DT
6912	5448	16	meat	meat	NN
6912	5448	17	on	on	IN
6912	5448	18	it	-PRON-	PRP
6912	5448	19	,	,	,
6912	5448	20	from	from	IN
6912	5448	21	the	the	DT
6912	5448	22	breast	breast	NN
6912	5448	23	,	,	,
6912	5448	24	cut	cut	VBD
6912	5448	25	through	through	IN
6912	5448	26	the	the	DT
6912	5448	27	ribs	rib	NNS
6912	5448	28	on	on	IN
6912	5448	29	each	each	DT
6912	5448	30	side	side	NN
6912	5448	31	,	,	,
6912	5448	32	and	and	CC
6912	5448	33	separate	separate	VB
6912	5448	34	the	the	DT
6912	5448	35	breast	breast	NN
6912	5448	36	from	from	IN
6912	5448	37	the	the	DT
6912	5448	38	back	back	NN
6912	5448	39	.	.	.
6912	5449	1	Cut	cut	VB
6912	5449	2	the	the	DT
6912	5449	3	breast	breast	NN
6912	5449	4	in	in	IN
6912	5449	5	half	half	NN
6912	5449	6	lengthwise	lengthwise	RB
6912	5449	7	and	and	CC
6912	5449	8	the	the	DT
6912	5449	9	back	back	NN
6912	5449	10	through	through	IN
6912	5449	11	the	the	DT
6912	5449	12	middle	middle	JJ
6912	5449	13	crosswise	crosswise	NN
6912	5449	14	.	.	.
6912	5450	1	There	there	EX
6912	5450	2	should	should	MD
6912	5450	3	be	be	VB
6912	5450	4	twelve	twelve	CD
6912	5450	5	pieces	piece	NNS
6912	5450	6	.	.	.
6912	5451	1	The	the	DT
6912	5451	2	neck	neck	NN
6912	5451	3	and	and	CC
6912	5451	4	the	the	DT
6912	5451	5	tips	tip	NNS
6912	5451	6	of	of	IN
6912	5451	7	the	the	DT
6912	5451	8	wings	wing	NNS
6912	5451	9	may	may	MD
6912	5451	10	be	be	VB
6912	5451	11	cooked	cook	VBN
6912	5451	12	with	with	IN
6912	5451	13	the	the	DT
6912	5451	14	giblets	giblet	NNS
6912	5451	15	for	for	IN
6912	5451	16	making	make	VBG
6912	5451	17	gravy	gravy	NN
6912	5451	18	.	.	.
6912	5452	1	STEWED	STEWED	NNS
6912	5452	2	CHICKEN	CHICKEN	NNS
6912	5452	3	[	[	-LRB-
6912	5452	4	Footnote	Footnote	NNP
6912	5452	5	69	69	CD
6912	5452	6	:	:	:
6912	5452	7	Stewed	stew	VBN
6912	5452	8	Chicken	Chicken	NNP
6912	5452	9	may	may	MD
6912	5452	10	be	be	VB
6912	5452	11	utilized	utilize	VBN
6912	5452	12	for	for	IN
6912	5452	13	_	_	NNP
6912	5452	14	Chicken	Chicken	NNP
6912	5452	15	Croquettes	Croquettes	NNP
6912	5452	16	_	_	NNP
6912	5452	17	)	)	-RRB-
6912	5452	18	or	or	CC
6912	5452	19	_	_	NNP
6912	5452	20	Creole	Creole	NNP
6912	5452	21	Stew	Stew	NNP
6912	5452	22	_	_	NNP
6912	5452	23	.	.	.
6912	5452	24	]	]	-RRB-
6912	5453	1	Cover	cover	VB
6912	5453	2	the	the	DT
6912	5453	3	pieces	piece	NNS
6912	5453	4	of	of	IN
6912	5453	5	chicken	chicken	NN
6912	5453	6	with	with	IN
6912	5453	7	boiling	boiling	NN
6912	5453	8	water	water	NN
6912	5453	9	,	,	,
6912	5453	10	and	and	CC
6912	5453	11	cook	cook	VB
6912	5453	12	at	at	IN
6912	5453	13	boiling	boil	VBG
6912	5453	14	temperature	temperature	NN
6912	5453	15	for	for	IN
6912	5453	16	15	15	CD
6912	5453	17	minutes	minute	NNS
6912	5453	18	;	;	:
6912	5453	19	then	then	RB
6912	5453	20	add	add	VB
6912	5453	21	one	one	CD
6912	5453	22	tablespoonful	tablespoonful	NN
6912	5453	23	of	of	IN
6912	5453	24	salt	salt	NN
6912	5453	25	and	and	CC
6912	5453	26	cook	cook	NN
6912	5453	27	at	at	IN
6912	5453	28	simmering	simmer	VBG
6912	5453	29	temperature	temperature	NN
6912	5453	30	until	until	IN
6912	5453	31	tender	tender	NN
6912	5453	32	.	.	.
6912	5454	1	Arrange	arrange	VB
6912	5454	2	the	the	DT
6912	5454	3	pieces	piece	NNS
6912	5454	4	on	on	IN
6912	5454	5	a	a	DT
6912	5454	6	platter	platter	NN
6912	5454	7	,	,	,
6912	5454	8	placing	place	VBG
6912	5454	9	the	the	DT
6912	5454	10	neck	neck	NN
6912	5454	11	at	at	IN
6912	5454	12	one	one	CD
6912	5454	13	end	end	NN
6912	5454	14	of	of	IN
6912	5454	15	the	the	DT
6912	5454	16	platter	platter	NN
6912	5454	17	and	and	CC
6912	5454	18	the	the	DT
6912	5454	19	"	"	``
6912	5454	20	drumsticks	drumstick	NNS
6912	5454	21	"	"	''
6912	5454	22	at	at	IN
6912	5454	23	the	the	DT
6912	5454	24	other	other	JJ
6912	5454	25	,	,	,
6912	5454	26	and	and	CC
6912	5454	27	the	the	DT
6912	5454	28	remaining	remain	VBG
6912	5454	29	pieces	piece	NNS
6912	5454	30	in	in	IN
6912	5454	31	order	order	NN
6912	5454	32	between	between	IN
6912	5454	33	.	.	.
6912	5455	1	Cover	cover	VB
6912	5455	2	with	with	IN
6912	5455	3	a	a	DT
6912	5455	4	sauce	sauce	NN
6912	5455	5	.	.	.
6912	5456	1	The	the	DT
6912	5456	2	chicken	chicken	NN
6912	5456	3	may	may	MD
6912	5456	4	be	be	VB
6912	5456	5	placed	place	VBN
6912	5456	6	on	on	IN
6912	5456	7	pieces	piece	NNS
6912	5456	8	of	of	IN
6912	5456	9	_	_	NNP
6912	5456	10	toast	toast	NN
6912	5456	11	_	_	NNP
6912	5456	12	or	or	CC
6912	5456	13	served	serve	VBD
6912	5456	14	in	in	IN
6912	5456	15	a	a	DT
6912	5456	16	border	border	NN
6912	5456	17	of	of	IN
6912	5456	18	cooked	cooked	JJ
6912	5456	19	_	_	NNP
6912	5456	20	rice	rice	NN
6912	5456	21	_	_	NNP
6912	5456	22	.	.	.
6912	5457	1	SAUCE	SAUCE	VBN
6912	5457	2	FOR	for	IN
6912	5457	3	CHICKEN	CHICKEN	NNS
6912	5457	4	3	3	CD
6912	5457	5	tablespoonfuls	tablespoonful	NNS
6912	5457	6	tried	try	VBN
6912	5457	7	-	-	HYPH
6912	5457	8	out	out	RP
6912	5457	9	chicken	chicken	NN
6912	5457	10	fat	fat	NN
6912	5457	11	or	or	CC
6912	5457	12	butter	butter	NN
6912	5457	13	or	or	CC
6912	5457	14	substitute	substitute	NN
6912	5457	15	1/4	1/4	CD
6912	5457	16	cupful	cupful	NN
6912	5457	17	of	of	IN
6912	5457	18	flour	flour	NN
6912	5457	19	1	1	CD
6912	5457	20	teaspoonful	teaspoonful	JJ
6912	5457	21	salt	salt	NN
6912	5457	22	2	2	CD
6912	5457	23	tablespoonfuls	tablespoonful	NNS
6912	5457	24	chopped	chop	VBD
6912	5457	25	parsley	parsley	NNP
6912	5457	26	1	1	CD
6912	5457	27	pint	pint	NN
6912	5457	28	stock	stock	NN
6912	5457	29	2	2	CD
6912	5457	30	egg	egg	NN
6912	5457	31	yolks	yolk	NNS
6912	5457	32	or	or	CC
6912	5457	33	1	1	CD
6912	5457	34	egg	egg	NN
6912	5457	35	1/8	1/8	CD
6912	5457	36	teaspoonful	teaspoonful	JJ
6912	5457	37	pepper	pepper	NN
6912	5457	38	Prepare	prepare	VB
6912	5457	39	the	the	DT
6912	5457	40	sauce	sauce	NN
6912	5457	41	(	(	-LRB-
6912	5457	42	see	see	VB
6912	5457	43	_	_	NNP
6912	5457	44	Cream	Cream	NNP
6912	5457	45	Toast	Toast	NNP
6912	5457	46	_	_	NNP
6912	5457	47	)	)	-RRB-
6912	5457	48	,	,	,
6912	5457	49	and	and	CC
6912	5457	50	pour	pour	VB
6912	5457	51	it	-PRON-	PRP
6912	5457	52	over	over	IN
6912	5457	53	the	the	DT
6912	5457	54	well-	well-	$
6912	5457	55	beaten	beat	VBN
6912	5457	56	eggs	egg	NNS
6912	5457	57	,	,	,
6912	5457	58	stirring	stir	VBG
6912	5457	59	until	until	IN
6912	5457	60	thoroughly	thoroughly	RB
6912	5457	61	mixed	mix	VBN
6912	5457	62	.	.	.
6912	5458	1	Cook	cook	VB
6912	5458	2	until	until	IN
6912	5458	3	the	the	DT
6912	5458	4	eggs	egg	NNS
6912	5458	5	are	be	VBP
6912	5458	6	coagulated	coagulate	VBN
6912	5458	7	.	.	.
6912	5459	1	Serve	serve	VB
6912	5459	2	at	at	IN
6912	5459	3	once	once	RB
6912	5459	4	over	over	IN
6912	5459	5	chicken	chicken	NN
6912	5459	6	.	.	.
6912	5460	1	QUESTIONS	QUESTIONS	NNP
6912	5460	2	Why	why	WRB
6912	5460	3	is	be	VBZ
6912	5460	4	chicken	chicken	VBN
6912	5460	5	more	more	RBR
6912	5460	6	readily	readily	RB
6912	5460	7	digested	digested	JJ
6912	5460	8	than	than	IN
6912	5460	9	other	other	JJ
6912	5460	10	meat	meat	NN
6912	5460	11	?	?	.
6912	5461	1	What	what	WP
6912	5461	2	is	be	VBZ
6912	5461	3	the	the	DT
6912	5461	4	reason	reason	NN
6912	5461	5	for	for	IN
6912	5461	6	cooking	cooking	NN
6912	5461	7	stewed	stewed	NNP
6912	5461	8	chicken	chicken	NN
6912	5461	9	15	15	CD
6912	5461	10	minutes	minute	NNS
6912	5461	11	in	in	IN
6912	5461	12	_	_	NNP
6912	5461	13	boiling	boil	VBG
6912	5461	14	_	_	NNP
6912	5461	15	water	water	NN
6912	5461	16	?	?	.
6912	5462	1	Why	why	WRB
6912	5462	2	is	be	VBZ
6912	5462	3	the	the	DT
6912	5462	4	salt	salt	NN
6912	5462	5	not	not	RB
6912	5462	6	added	add	VBN
6912	5462	7	at	at	IN
6912	5462	8	first	first	RB
6912	5462	9	?	?	.
6912	5463	1	Why	why	WRB
6912	5463	2	should	should	MD
6912	5463	3	the	the	DT
6912	5463	4	chicken	chicken	NN
6912	5463	5	finally	finally	RB
6912	5463	6	be	be	VB
6912	5463	7	cooked	cook	VBN
6912	5463	8	at	at	IN
6912	5463	9	simmering	simmer	VBG
6912	5463	10	temperature	temperature	NN
6912	5463	11	rather	rather	RB
6912	5463	12	than	than	IN
6912	5463	13	at	at	IN
6912	5463	14	boiling	boil	VBG
6912	5463	15	?	?	.
6912	5464	1	What	what	WDT
6912	5464	2	use	use	NN
6912	5464	3	can	can	MD
6912	5464	4	be	be	VB
6912	5464	5	made	make	VBN
6912	5464	6	of	of	IN
6912	5464	7	the	the	DT
6912	5464	8	fat	fat	NN
6912	5464	9	of	of	IN
6912	5464	10	a	a	DT
6912	5464	11	fowl	fowl	NN
6912	5464	12	?	?	.
6912	5465	1	What	what	WP
6912	5465	2	is	be	VBZ
6912	5465	3	the	the	DT
6912	5465	4	purpose	purpose	NN
6912	5465	5	of	of	IN
6912	5465	6	the	the	DT
6912	5465	7	eggs	egg	NNS
6912	5465	8	in	in	IN
6912	5465	9	Sauce	sauce	NN
6912	5465	10	for	for	IN
6912	5465	11	Chicken	Chicken	NNP
6912	5465	12	?	?	.
6912	5466	1	Explain	explain	VB
6912	5466	2	fully	fully	RB
6912	5466	3	why	why	WRB
6912	5466	4	rice	rice	NN
6912	5466	5	or	or	CC
6912	5466	6	toast	toast	NN
6912	5466	7	makes	make	VBZ
6912	5466	8	a	a	DT
6912	5466	9	desirable	desirable	JJ
6912	5466	10	addition	addition	NN
6912	5466	11	to	to	IN
6912	5466	12	Stewed	Stewed	NNP
6912	5466	13	Chicken	Chicken	NNP
6912	5466	14	.	.	.
6912	5467	1	LESSON	LESSON	NNP
6912	5467	2	CI	CI	NNP
6912	5467	3	CHICKEN	CHICKEN	NNS
6912	5467	4	AND	and	CC
6912	5467	5	PEAS	pea	VBN
6912	5467	6	CHICKEN	CHICKEN	NNS
6912	5467	7	CROQUETTES	croquette	NNS
6912	5467	8	2	2	CD
6912	5467	9	1/2	1/2	CD
6912	5467	10	cupfuls	cupful	NNS
6912	5467	11	chopped	chop	VBD
6912	5467	12	chicken	chicken	NN
6912	5467	13	or	or	CC
6912	5467	14	fowl	fowl	NN
6912	5467	15	Onion	onion	NN
6912	5467	16	juice	juice	NN
6912	5467	17	2	2	CD
6912	5467	18	tablespoonfuls	tablespoonful	VBZ
6912	5467	19	lemon	lemon	NNP
6912	5467	20	juice	juice	NN
6912	5467	21	1	1	CD
6912	5467	22	tablespoonful	tablespoonful	JJ
6912	5467	23	parsley	parsley	NN
6912	5467	24	SAUCE	SAUCE	VBN
6912	5467	25	1	1	CD
6912	5467	26	pint	pint	NN
6912	5467	27	cream	cream	NN
6912	5467	28	or	or	CC
6912	5467	29	milk	milk	NN
6912	5467	30	1/3	1/3	CD
6912	5467	31	cupful	cupful	JJ
6912	5467	32	fat	fat	NN
6912	5467	33	1/2	1/2	CD
6912	5467	34	cupful	cupful	JJ
6912	5467	35	flour	flour	NN
6912	5467	36	1	1	CD
6912	5467	37	1/2	1/2	CD
6912	5467	38	teaspoonfuls	teaspoonful	NNS
6912	5467	39	salt	salt	NN
6912	5467	40	1/8	1/8	CD
6912	5467	41	teaspoonful	teaspoonful	JJ
6912	5467	42	pepper	pepper	NN
6912	5467	43	1	1	CD
6912	5467	44	teaspoonful	teaspoonful	JJ
6912	5467	45	celery	celery	NN
6912	5467	46	salt	salt	NN
6912	5467	47	Chop	Chop	NNP
6912	5467	48	the	the	DT
6912	5467	49	chicken	chicken	NN
6912	5467	50	very	very	RB
6912	5467	51	fine	fine	RB
6912	5467	52	;	;	:
6912	5467	53	add	add	VB
6912	5467	54	the	the	DT
6912	5467	55	seasonings	seasoning	NNS
6912	5467	56	.	.	.
6912	5468	1	Make	make	VB
6912	5468	2	the	the	DT
6912	5468	3	sauce	sauce	NN
6912	5468	4	(	(	-LRB-
6912	5468	5	see	see	VB
6912	5468	6	_	_	NNP
6912	5468	7	Cream	Cream	NNP
6912	5468	8	Toast	Toast	NNP
6912	5468	9	_	_	NNP
6912	5468	10	)	)	-RRB-
6912	5468	11	.	.	.
6912	5469	1	Add	add	VB
6912	5469	2	the	the	DT
6912	5469	3	chicken	chicken	NN
6912	5469	4	to	to	IN
6912	5469	5	the	the	DT
6912	5469	6	sauce	sauce	NN
6912	5469	7	.	.	.
6912	5470	1	Cool	cool	VB
6912	5470	2	the	the	DT
6912	5470	3	mixture	mixture	NN
6912	5470	4	.	.	.
6912	5471	1	Shape	shape	VB
6912	5471	2	into	into	IN
6912	5471	3	cones	cone	NNS
6912	5471	4	.	.	.
6912	5472	1	Cover	cover	NN
6912	5472	2	with	with	IN
6912	5472	3	dried	dry	VBN
6912	5472	4	bread	bread	NN
6912	5472	5	crumbs	crumb	NNS
6912	5472	6	and	and	CC
6912	5472	7	egg	egg	NN
6912	5472	8	,	,	,
6912	5472	9	and	and	CC
6912	5472	10	cook	cook	NN
6912	5472	11	in	in	IN
6912	5472	12	deep	deep	JJ
6912	5472	13	fat	fat	NN
6912	5472	14	(	(	-LRB-
6912	5472	15	see	see	VB
6912	5472	16	_	_	NNP
6912	5472	17	Fried	Fried	NNP
6912	5472	18	Oysters	Oysters	NNPS
6912	5472	19	_	_	NNP
6912	5472	20	)	)	-RRB-
6912	5472	21	.	.	.
6912	5473	1	Drain	drain	VB
6912	5473	2	on	on	IN
6912	5473	3	paper	paper	NN
6912	5473	4	.	.	.
6912	5474	1	Serve	serve	VB
6912	5474	2	at	at	IN
6912	5474	3	once	once	RB
6912	5474	4	with	with	IN
6912	5474	5	green	green	JJ
6912	5474	6	peas	pea	NNS
6912	5474	7	.	.	.
6912	5475	1	An	an	DT
6912	5475	2	egg	egg	NN
6912	5475	3	may	may	MD
6912	5475	4	be	be	VB
6912	5475	5	beaten	beat	VBN
6912	5475	6	and	and	CC
6912	5475	7	added	add	VBN
6912	5475	8	to	to	IN
6912	5475	9	the	the	DT
6912	5475	10	sauce	sauce	NN
6912	5475	11	,	,	,
6912	5475	12	before	before	IN
6912	5475	13	mixing	mix	VBG
6912	5475	14	it	-PRON-	PRP
6912	5475	15	with	with	IN
6912	5475	16	the	the	DT
6912	5475	17	meat	meat	NN
6912	5475	18	.	.	.
6912	5476	1	QUESTIONS	questions	VB
6912	5476	2	What	what	WP
6912	5476	3	is	be	VBZ
6912	5476	4	the	the	DT
6912	5476	5	purpose	purpose	NN
6912	5476	6	of	of	IN
6912	5476	7	cooling	cool	VBG
6912	5476	8	the	the	DT
6912	5476	9	chicken	chicken	NN
6912	5476	10	mixture	mixture	NN
6912	5476	11	before	before	IN
6912	5476	12	shaping	shape	VBG
6912	5476	13	it	-PRON-	PRP
6912	5476	14	into	into	IN
6912	5476	15	croquettes	croquette	NNS
6912	5476	16	(	(	-LRB-
6912	5476	17	see	see	VB
6912	5476	18	Experiment	Experiment	NNP
6912	5476	19	17	17	CD
6912	5476	20	)	)	-RRB-
6912	5476	21	?	?	.
6912	5477	1	How	how	WRB
6912	5477	2	many	many	JJ
6912	5477	3	croquettes	croquette	NNS
6912	5477	4	does	do	VBZ
6912	5477	5	this	this	DT
6912	5477	6	recipe	recipe	NN
6912	5477	7	make	make	VB
6912	5477	8	?	?	.
6912	5478	1	How	how	WRB
6912	5478	2	many	many	JJ
6912	5478	3	cupfuls	cupful	NNS
6912	5478	4	of	of	IN
6912	5478	5	chopped	chop	VBN
6912	5478	6	meat	meat	NN
6912	5478	7	can	can	MD
6912	5478	8	be	be	VB
6912	5478	9	obtained	obtain	VBN
6912	5478	10	from	from	IN
6912	5478	11	fowl	fowl	NN
6912	5478	12	of	of	IN
6912	5478	13	average	average	JJ
6912	5478	14	weight	weight	NN
6912	5478	15	?	?	.
6912	5479	1	What	what	WP
6912	5479	2	is	be	VBZ
6912	5479	3	the	the	DT
6912	5479	4	average	average	JJ
6912	5479	5	weight	weight	NN
6912	5479	6	of	of	IN
6912	5479	7	a	a	DT
6912	5479	8	chicken	chicken	NN
6912	5479	9	one	one	CD
6912	5479	10	year	year	NN
6912	5479	11	old	old	JJ
6912	5479	12	?	?	.
6912	5480	1	How	how	WRB
6912	5480	2	long	long	RB
6912	5480	3	does	do	VBZ
6912	5480	4	it	-PRON-	PRP
6912	5480	5	take	take	VB
6912	5480	6	to	to	TO
6912	5480	7	cook	cook	VB
6912	5480	8	it	-PRON-	PRP
6912	5480	9	?	?	.
6912	5481	1	What	what	WP
6912	5481	2	is	be	VBZ
6912	5481	3	the	the	DT
6912	5481	4	average	average	JJ
6912	5481	5	weight	weight	NN
6912	5481	6	of	of	IN
6912	5481	7	a	a	DT
6912	5481	8	spring	spring	NN
6912	5481	9	chicken	chicken	NN
6912	5481	10	?	?	.
6912	5482	1	What	what	WP
6912	5482	2	is	be	VBZ
6912	5482	3	the	the	DT
6912	5482	4	present	present	JJ
6912	5482	5	market	market	NN
6912	5482	6	price	price	NN
6912	5482	7	of	of	IN
6912	5482	8	spring	spring	NN
6912	5482	9	chicken	chicken	NN
6912	5482	10	?	?	.
6912	5483	1	Of	of	IN
6912	5483	2	fowl	fowl	NN
6912	5483	3	?	?	.
6912	5484	1	Compare	compare	VB
6912	5484	2	the	the	DT
6912	5484	3	composition	composition	NN
6912	5484	4	of	of	IN
6912	5484	5	fowl	fowl	NN
6912	5484	6	with	with	IN
6912	5484	7	that	that	DT
6912	5484	8	of	of	IN
6912	5484	9	round	round	JJ
6912	5484	10	steak	steak	NN
6912	5484	11	,	,	,
6912	5484	12	using	use	VBG
6912	5484	13	_	_	NNP
6912	5484	14	U.	U.	NNP
6912	5485	1	S.	S.	NNP
6912	5485	2	Department	Department	NNP
6912	5485	3	of	of	IN
6912	5485	4	Agriculture	Agriculture	NNP
6912	5485	5	Bulletin	Bulletin	NNP
6912	5485	6	No	no	UH
6912	5485	7	.	.	.
6912	5486	1	28	28	CD
6912	5486	2	_	_	NNP
6912	5486	3	.	.	.
6912	5487	1	Also	also	RB
6912	5487	2	record	record	VB
6912	5487	3	the	the	DT
6912	5487	4	percentage	percentage	NN
6912	5487	5	of	of	IN
6912	5487	6	refuse	refuse	NN
6912	5487	7	in	in	IN
6912	5487	8	a	a	DT
6912	5487	9	fowl	fowl	NN
6912	5487	10	when	when	WRB
6912	5487	11	it	-PRON-	PRP
6912	5487	12	is	be	VBZ
6912	5487	13	purchased	purchase	VBN
6912	5487	14	.	.	.
6912	5488	1	Considering	consider	VBG
6912	5488	2	the	the	DT
6912	5488	3	refuse	refuse	NN
6912	5488	4	in	in	IN
6912	5488	5	fowl	fowl	NN
6912	5488	6	,	,	,
6912	5488	7	what	what	WP
6912	5488	8	is	be	VBZ
6912	5488	9	the	the	DT
6912	5488	10	price	price	NN
6912	5488	11	per	per	IN
6912	5488	12	pound	pound	NN
6912	5488	13	?	?	.
6912	5489	1	Tabulate	tabulate	VB
6912	5489	2	the	the	DT
6912	5489	3	percentage	percentage	NN
6912	5489	4	composition	composition	NN
6912	5489	5	of	of	IN
6912	5489	6	fresh	fresh	JJ
6912	5489	7	and	and	CC
6912	5489	8	dried	dry	VBN
6912	5489	9	peas	pea	NNS
6912	5489	10	and	and	CC
6912	5489	11	beans	bean	NNS
6912	5489	12	,	,	,
6912	5489	13	and	and	CC
6912	5489	14	of	of	IN
6912	5489	15	dried	dry	VBN
6912	5489	16	lentils	lentil	NNS
6912	5489	17	.	.	.
6912	5490	1	Which	which	WDT
6912	5490	2	are	be	VBP
6912	5490	3	richer	rich	JJR
6912	5490	4	in	in	IN
6912	5490	5	protein	protein	NN
6912	5490	6	,	,	,
6912	5490	7	the	the	DT
6912	5490	8	fresh	fresh	JJ
6912	5490	9	or	or	CC
6912	5490	10	the	the	DT
6912	5490	11	dried	dry	VBN
6912	5490	12	vegetables	vegetable	NNS
6912	5490	13	(	(	-LRB-
6912	5490	14	see	see	VB
6912	5490	15	Figure	Figure	NNP
6912	5490	16	76	76	CD
6912	5490	17	)	)	-RRB-
6912	5490	18	?	?	.
6912	5491	1	LESSON	LESSON	NNP
6912	5491	2	CII	CII	NNP
6912	5491	3	OYSTER	OYSTER	NNP
6912	5491	4	DISHES	DISHES	NNP
6912	5491	5	EXPERIMENT	EXPERIMENT	NNP
6912	5491	6	63	63	CD
6912	5491	7	.	.	.
6912	5492	1	PROTEIN	PROTEIN	NNP
6912	5492	2	IN	in	IN
6912	5492	3	OYSTER	OYSTER	NNP
6912	5492	4	LIQUOR.--Pour	LIQUOR.--Pour	VBZ
6912	5492	5	a	a	DT
6912	5492	6	small	small	JJ
6912	5492	7	quantity	quantity	NN
6912	5492	8	of	of	IN
6912	5492	9	oyster	oyster	JJ
6912	5492	10	liquor	liquor	NN
6912	5492	11	into	into	IN
6912	5492	12	a	a	DT
6912	5492	13	test	test	NN
6912	5492	14	tube	tube	NN
6912	5492	15	and	and	CC
6912	5492	16	boil	boil	VB
6912	5492	17	it	-PRON-	PRP
6912	5492	18	.	.	.
6912	5493	1	What	what	WDT
6912	5493	2	change	change	NN
6912	5493	3	takes	take	VBZ
6912	5493	4	place	place	NN
6912	5493	5	?	?	.
6912	5494	1	From	from	IN
6912	5494	2	your	-PRON-	PRP$
6912	5494	3	previous	previous	JJ
6912	5494	4	experience	experience	NN
6912	5494	5	with	with	IN
6912	5494	6	eggs	egg	NNS
6912	5494	7	,	,	,
6912	5494	8	what	what	WP
6912	5494	9	foodstuff	foodstuff	NN
6912	5494	10	would	would	MD
6912	5494	11	you	-PRON-	PRP
6912	5494	12	infer	infer	VB
6912	5494	13	that	that	IN
6912	5494	14	oysters	oyster	NNS
6912	5494	15	contain	contain	VBP
6912	5494	16	?	?	.
6912	5495	1	What	what	WDT
6912	5495	2	inference	inference	NN
6912	5495	3	can	can	MD
6912	5495	4	you	-PRON-	PRP
6912	5495	5	draw	draw	VB
6912	5495	6	from	from	IN
6912	5495	7	this	this	DT
6912	5495	8	as	as	IN
6912	5495	9	to	to	IN
6912	5495	10	the	the	DT
6912	5495	11	temperature	temperature	NN
6912	5495	12	at	at	IN
6912	5495	13	which	which	WDT
6912	5495	14	oysters	oyster	NNS
6912	5495	15	should	should	MD
6912	5495	16	be	be	VB
6912	5495	17	cooked	cook	VBN
6912	5495	18	?	?	.
6912	5496	1	OYSTERS.--An	OYSTERS.--An	NNP
6912	5496	2	oyster	oyster	NN
6912	5496	3	is	be	VBZ
6912	5496	4	an	an	DT
6912	5496	5	animal	animal	NN
6912	5496	6	covered	cover	VBN
6912	5496	7	with	with	IN
6912	5496	8	shell	shell	NN
6912	5496	9	.	.	.
6912	5497	1	The	the	DT
6912	5497	2	shell	shell	NN
6912	5497	3	,	,	,
6912	5497	4	which	which	WDT
6912	5497	5	consists	consist	VBZ
6912	5497	6	of	of	IN
6912	5497	7	mineral	mineral	NN
6912	5497	8	matter	matter	NN
6912	5497	9	,	,	,
6912	5497	10	protects	protect	VBZ
6912	5497	11	the	the	DT
6912	5497	12	animal	animal	NN
6912	5497	13	.	.	.
6912	5498	1	[	[	-LRB-
6912	5498	2	Illustration	illustration	NN
6912	5498	3	:	:	:
6912	5498	4	FIGURE	FIGURE	NNP
6912	5498	5	74	74	CD
6912	5498	6	-	-	HYPH
6912	5498	7	-COMPOSITION	-composition	NN
6912	5498	8	OF	of	IN
6912	5498	9	FISH	FISH	NNS
6912	5498	10	,	,	,
6912	5498	11	FISH	fish	NN
6912	5498	12	PRODUCTS	product	NNS
6912	5498	13	AND	and	CC
6912	5498	14	OYSTERS	oyster	NNS
6912	5498	15	(	(	-LRB-
6912	5498	16	Revised	revise	VBN
6912	5498	17	edition	edition	NN
6912	5498	18	)	)	-RRB-
6912	5498	19	]	]	-RRB-
6912	5498	20	The	the	DT
6912	5498	21	oyster	oyster	NN
6912	5498	22	has	have	VBZ
6912	5498	23	no	no	DT
6912	5498	24	head	head	NN
6912	5498	25	,	,	,
6912	5498	26	arms	arm	NNS
6912	5498	27	,	,	,
6912	5498	28	or	or	CC
6912	5498	29	legs	leg	NNS
6912	5498	30	,	,	,
6912	5498	31	but	but	CC
6912	5498	32	it	-PRON-	PRP
6912	5498	33	has	have	VBZ
6912	5498	34	a	a	DT
6912	5498	35	mouth	mouth	NN
6912	5498	36	,	,	,
6912	5498	37	liver	liver	NN
6912	5498	38	,	,	,
6912	5498	39	gills	gill	NNS
6912	5498	40	,	,	,
6912	5498	41	and	and	CC
6912	5498	42	one	one	CD
6912	5498	43	strong	strong	JJ
6912	5498	44	muscle	muscle	NN
6912	5498	45	.	.	.
6912	5499	1	The	the	DT
6912	5499	2	mouth	mouth	NN
6912	5499	3	is	be	VBZ
6912	5499	4	near	near	IN
6912	5499	5	the	the	DT
6912	5499	6	hinge	hinge	NN
6912	5499	7	-	-	HYPH
6912	5499	8	end	end	NN
6912	5499	9	of	of	IN
6912	5499	10	the	the	DT
6912	5499	11	shell	shell	NN
6912	5499	12	;	;	:
6912	5499	13	by	by	IN
6912	5499	14	means	mean	NNS
6912	5499	15	of	of	IN
6912	5499	16	the	the	DT
6912	5499	17	hinge	hinge	NN
6912	5499	18	,	,	,
6912	5499	19	the	the	DT
6912	5499	20	shell	shell	NN
6912	5499	21	is	be	VBZ
6912	5499	22	opened	open	VBN
6912	5499	23	and	and	CC
6912	5499	24	water	water	NN
6912	5499	25	and	and	CC
6912	5499	26	food	food	NN
6912	5499	27	taken	take	VBN
6912	5499	28	in	in	RP
6912	5499	29	;	;	:
6912	5499	30	by	by	IN
6912	5499	31	means	mean	NNS
6912	5499	32	of	of	IN
6912	5499	33	the	the	DT
6912	5499	34	muscle	muscle	NN
6912	5499	35	,	,	,
6912	5499	36	the	the	DT
6912	5499	37	shell	shell	NN
6912	5499	38	is	be	VBZ
6912	5499	39	closed	closed	JJ
6912	5499	40	.	.	.
6912	5500	1	(	(	-LRB-
6912	5500	2	Find	find	VB
6912	5500	3	the	the	DT
6912	5500	4	muscle	muscle	NN
6912	5500	5	in	in	IN
6912	5500	6	an	an	DT
6912	5500	7	oyster	oyster	NN
6912	5500	8	;	;	:
6912	5500	9	then	then	RB
6912	5500	10	the	the	DT
6912	5500	11	dark	dark	JJ
6912	5500	12	spot,--this	spot,--this	.
6912	5500	13	is	be	VBZ
6912	5500	14	the	the	DT
6912	5500	15	liver	liver	NN
6912	5500	16	;	;	:
6912	5500	17	also	also	RB
6912	5500	18	find	find	VB
6912	5500	19	the	the	DT
6912	5500	20	fluted	fluted	JJ
6912	5500	21	portions	portion	NNS
6912	5500	22	that	that	WDT
6912	5500	23	partly	partly	RB
6912	5500	24	surround	surround	VBP
6912	5500	25	the	the	DT
6912	5500	26	liver,--these	liver,--these	NNPS
6912	5500	27	are	be	VBP
6912	5500	28	the	the	DT
6912	5500	29	gills	gill	NNS
6912	5500	30	.	.	.
6912	5500	31	)	)	-RRB-
6912	5501	1	Oysters	oyster	NNS
6912	5501	2	are	be	VBP
6912	5501	3	in	in	IN
6912	5501	4	season	season	NN
6912	5501	5	from	from	IN
6912	5501	6	September	September	NNP
6912	5501	7	until	until	IN
6912	5501	8	May.	May	NNP
6912	5502	1	They	-PRON-	PRP
6912	5502	2	are	be	VBP
6912	5502	3	sometimes	sometimes	RB
6912	5502	4	eaten	eat	VBN
6912	5502	5	during	during	IN
6912	5502	6	the	the	DT
6912	5502	7	summer	summer	NN
6912	5502	8	months	month	NNS
6912	5502	9	,	,	,
6912	5502	10	but	but	CC
6912	5502	11	are	be	VBP
6912	5502	12	not	not	RB
6912	5502	13	so	so	RB
6912	5502	14	palatable	palatable	JJ
6912	5502	15	and	and	CC
6912	5502	16	are	be	VBP
6912	5502	17	more	more	RBR
6912	5502	18	apt	apt	JJ
6912	5502	19	to	to	TO
6912	5502	20	be	be	VB
6912	5502	21	contaminated	contaminate	VBN
6912	5502	22	by	by	IN
6912	5502	23	the	the	DT
6912	5502	24	bacteria	bacteria	NNS
6912	5502	25	of	of	IN
6912	5502	26	warm	warm	JJ
6912	5502	27	water	water	NN
6912	5502	28	.	.	.
6912	5503	1	The	the	DT
6912	5503	2	bluish	bluish	JJ
6912	5503	3	green	green	JJ
6912	5503	4	color	color	NN
6912	5503	5	of	of	IN
6912	5503	6	some	some	DT
6912	5503	7	oysters	oyster	NNS
6912	5503	8	is	be	VBZ
6912	5503	9	due	due	JJ
6912	5503	10	to	to	IN
6912	5503	11	the	the	DT
6912	5503	12	oyster	oyster	NN
6912	5503	13	's	's	POS
6912	5503	14	feeding	feeding	NN
6912	5503	15	upon	upon	IN
6912	5503	16	vegetable	vegetable	NN
6912	5503	17	materials	material	NNS
6912	5503	18	.	.	.
6912	5504	1	This	this	DT
6912	5504	2	does	do	VBZ
6912	5504	3	not	not	RB
6912	5504	4	harm	harm	VB
6912	5504	5	the	the	DT
6912	5504	6	flavor	flavor	NN
6912	5504	7	of	of	IN
6912	5504	8	the	the	DT
6912	5504	9	oyster	oyster	NN
6912	5504	10	.	.	.
6912	5505	1	Oysters	oyster	NNS
6912	5505	2	are	be	VBP
6912	5505	3	sometimes	sometimes	RB
6912	5505	4	placed	place	VBN
6912	5505	5	in	in	IN
6912	5505	6	fresh	fresh	JJ
6912	5505	7	water	water	NN
6912	5505	8	streams	stream	NNS
6912	5505	9	or	or	CC
6912	5505	10	in	in	IN
6912	5505	11	water	water	NN
6912	5505	12	which	which	WDT
6912	5505	13	is	be	VBZ
6912	5505	14	less	less	JJR
6912	5505	15	salt	salt	NN
6912	5505	16	than	than	IN
6912	5505	17	that	that	DT
6912	5505	18	in	in	IN
6912	5505	19	which	which	WDT
6912	5505	20	they	-PRON-	PRP
6912	5505	21	have	have	VBP
6912	5505	22	grown	grow	VBN
6912	5505	23	to	to	TO
6912	5505	24	"	"	``
6912	5505	25	fatten	fatten	VB
6912	5505	26	them	-PRON-	PRP
6912	5505	27	.	.	.
6912	5505	28	"	"	''
6912	5506	1	The	the	DT
6912	5506	2	animals	animal	NNS
6912	5506	3	take	take	VBP
6912	5506	4	in	in	RP
6912	5506	5	the	the	DT
6912	5506	6	fresh	fresh	JJ
6912	5506	7	water	water	NN
6912	5506	8	,	,	,
6912	5506	9	become	become	VBN
6912	5506	10	plump	plump	JJ
6912	5506	11	,	,	,
6912	5506	12	and	and	CC
6912	5506	13	increase	increase	VB
6912	5506	14	in	in	IN
6912	5506	15	weight	weight	NN
6912	5506	16	.	.	.
6912	5507	1	If	if	IN
6912	5507	2	the	the	DT
6912	5507	3	water	water	NN
6912	5507	4	is	be	VBZ
6912	5507	5	sewage	sewage	NN
6912	5507	6	-	-	HYPH
6912	5507	7	polluted	polluted	JJ
6912	5507	8	,	,	,
6912	5507	9	the	the	DT
6912	5507	10	oysters	oyster	NNS
6912	5507	11	become	become	VBP
6912	5507	12	contaminated	contaminate	VBN
6912	5507	13	with	with	IN
6912	5507	14	dangerous	dangerous	JJ
6912	5507	15	bacteria	bacteria	NNS
6912	5507	16	.	.	.
6912	5508	1	Methods	method	NNS
6912	5508	2	of	of	IN
6912	5508	3	cooking	cooking	NN
6912	5508	4	usually	usually	RB
6912	5508	5	applied	apply	VBD
6912	5508	6	to	to	IN
6912	5508	7	oysters	oyster	NNS
6912	5508	8	,	,	,
6912	5508	9	such	such	JJ
6912	5508	10	as	as	IN
6912	5508	11	stewing	stew	VBG
6912	5508	12	and	and	CC
6912	5508	13	boiling	boil	VBG
6912	5508	14	,	,	,
6912	5508	15	may	may	MD
6912	5508	16	not	not	RB
6912	5508	17	destroy	destroy	VB
6912	5508	18	all	all	DT
6912	5508	19	bacteria	bacteria	NNS
6912	5508	20	.	.	.
6912	5509	1	Hence	hence	RB
6912	5509	2	,	,	,
6912	5509	3	the	the	DT
6912	5509	4	danger	danger	NN
6912	5509	5	in	in	IN
6912	5509	6	eating	eat	VBG
6912	5509	7	oysters	oyster	NNS
6912	5509	8	taken	take	VBN
6912	5509	9	from	from	IN
6912	5509	10	polluted	polluted	JJ
6912	5509	11	water	water	NN
6912	5509	12	.	.	.
6912	5510	1	When	when	WRB
6912	5510	2	oysters	oyster	NNS
6912	5510	3	are	be	VBP
6912	5510	4	prepared	prepare	VBN
6912	5510	5	for	for	IN
6912	5510	6	market	market	NN
6912	5510	7	,	,	,
6912	5510	8	they	-PRON-	PRP
6912	5510	9	are	be	VBP
6912	5510	10	sorted	sort	VBN
6912	5510	11	according	accord	VBG
6912	5510	12	to	to	IN
6912	5510	13	size	size	NN
6912	5510	14	.	.	.
6912	5511	1	Blue	blue	JJ
6912	5511	2	points	point	NNS
6912	5511	3	,	,	,
6912	5511	4	or	or	CC
6912	5511	5	small	small	JJ
6912	5511	6	oysters	oyster	NNS
6912	5511	7	originally	originally	RB
6912	5511	8	grown	grow	VBN
6912	5511	9	in	in	IN
6912	5511	10	Blue	Blue	NNP
6912	5511	11	Point	Point	NNP
6912	5511	12	,	,	,
6912	5511	13	are	be	VBP
6912	5511	14	prized	prize	VBN
6912	5511	15	for	for	IN
6912	5511	16	serving	serve	VBG
6912	5511	17	raw	raw	NN
6912	5511	18	in	in	IN
6912	5511	19	the	the	DT
6912	5511	20	half	half	NN
6912	5511	21	shell	shell	NN
6912	5511	22	.	.	.
6912	5512	1	This	this	DT
6912	5512	2	name	name	NN
6912	5512	3	,	,	,
6912	5512	4	however	however	RB
6912	5512	5	,	,	,
6912	5512	6	no	no	RB
6912	5512	7	longer	long	RBR
6912	5512	8	indicates	indicate	VBZ
6912	5512	9	the	the	DT
6912	5512	10	place	place	NN
6912	5512	11	from	from	IN
6912	5512	12	which	which	WDT
6912	5512	13	the	the	DT
6912	5512	14	oysters	oyster	NNS
6912	5512	15	come	come	VBP
6912	5512	16	,	,	,
6912	5512	17	but	but	CC
6912	5512	18	is	be	VBZ
6912	5512	19	applied	apply	VBN
6912	5512	20	to	to	IN
6912	5512	21	small	small	JJ
6912	5512	22	oysters	oyster	NNS
6912	5512	23	in	in	IN
6912	5512	24	the	the	DT
6912	5512	25	shell	shell	NN
6912	5512	26	.	.	.
6912	5513	1	Large	large	JJ
6912	5513	2	oysters	oyster	NNS
6912	5513	3	selected	select	VBN
6912	5513	4	for	for	IN
6912	5513	5	frying	frying	NN
6912	5513	6	may	may	MD
6912	5513	7	be	be	VB
6912	5513	8	purchased	purchase	VBN
6912	5513	9	.	.	.
6912	5514	1	Oysters	oyster	NNS
6912	5514	2	are	be	VBP
6912	5514	3	found	find	VBN
6912	5514	4	at	at	IN
6912	5514	5	markets	market	NNS
6912	5514	6	either	either	CC
6912	5514	7	in	in	IN
6912	5514	8	the	the	DT
6912	5514	9	shell	shell	NN
6912	5514	10	or	or	CC
6912	5514	11	with	with	IN
6912	5514	12	the	the	DT
6912	5514	13	shell	shell	NN
6912	5514	14	removed	remove	VBN
6912	5514	15	.	.	.
6912	5515	1	Since	since	IN
6912	5515	2	oysters	oyster	NNS
6912	5515	3	spoil	spoil	VBP
6912	5515	4	readily	readily	RB
6912	5515	5	,	,	,
6912	5515	6	they	-PRON-	PRP
6912	5515	7	must	must	MD
6912	5515	8	be	be	VB
6912	5515	9	kept	keep	VBN
6912	5515	10	cold	cold	JJ
6912	5515	11	during	during	IN
6912	5515	12	transportation	transportation	NN
6912	5515	13	.	.	.
6912	5516	1	They	-PRON-	PRP
6912	5516	2	are	be	VBP
6912	5516	3	now	now	RB
6912	5516	4	shipped	ship	VBN
6912	5516	5	in	in	IN
6912	5516	6	containers	container	NNS
6912	5516	7	surrounded	surround	VBN
6912	5516	8	by	by	IN
6912	5516	9	ice	ice	NN
6912	5516	10	.	.	.
6912	5517	1	Formerly	formerly	RB
6912	5517	2	ice	ice	NN
6912	5517	3	was	be	VBD
6912	5517	4	placed	place	VBN
6912	5517	5	in	in	IN
6912	5517	6	contact	contact	NN
6912	5517	7	with	with	IN
6912	5517	8	the	the	DT
6912	5517	9	oysters	oyster	NNS
6912	5517	10	.	.	.
6912	5518	1	Note	note	VB
6912	5518	2	the	the	DT
6912	5518	3	percentage	percentage	NN
6912	5518	4	composition	composition	NN
6912	5518	5	of	of	IN
6912	5518	6	oysters	oyster	NNS
6912	5518	7	(	(	-LRB-
6912	5518	8	see	see	VB
6912	5518	9	Figure	Figure	NNP
6912	5518	10	74	74	CD
6912	5518	11	)	)	-RRB-
6912	5518	12	.	.	.
6912	5519	1	With	with	IN
6912	5519	2	such	such	PDT
6912	5519	3	a	a	DT
6912	5519	4	large	large	JJ
6912	5519	5	quantity	quantity	NN
6912	5519	6	of	of	IN
6912	5519	7	water	water	NN
6912	5519	8	,	,	,
6912	5519	9	the	the	DT
6912	5519	10	oyster	oyster	NN
6912	5519	11	has	have	VBZ
6912	5519	12	little	little	JJ
6912	5519	13	food	food	NN
6912	5519	14	value	value	NN
6912	5519	15	.	.	.
6912	5520	1	Oysters	oyster	NNS
6912	5520	2	are	be	VBP
6912	5520	3	prized	prize	VBN
6912	5520	4	for	for	IN
6912	5520	5	their	-PRON-	PRP$
6912	5520	6	flavor	flavor	NN
6912	5520	7	,	,	,
6912	5520	8	but	but	CC
6912	5520	9	make	make	VB
6912	5520	10	an	an	DT
6912	5520	11	expensive	expensive	JJ
6912	5520	12	food	food	NN
6912	5520	13	.	.	.
6912	5521	1	Cooking	cooking	NN
6912	5521	2	makes	make	VBZ
6912	5521	3	oysters	oyster	NNS
6912	5521	4	somewhat	somewhat	RB
6912	5521	5	tough	tough	JJ
6912	5521	6	,	,	,
6912	5521	7	but	but	CC
6912	5521	8	it	-PRON-	PRP
6912	5521	9	sterilizes	sterilize	VBZ
6912	5521	10	them	-PRON-	PRP
6912	5521	11	and	and	CC
6912	5521	12	makes	make	VBZ
6912	5521	13	them	-PRON-	PRP
6912	5521	14	safer	safe	JJR
6912	5521	15	to	to	TO
6912	5521	16	use	use	VB
6912	5521	17	.	.	.
6912	5522	1	It	-PRON-	PRP
6912	5522	2	is	be	VBZ
6912	5522	3	considered	consider	VBN
6912	5522	4	that	that	IN
6912	5522	5	oysters	oyster	NNS
6912	5522	6	properly	properly	RB
6912	5522	7	cooked	cook	VBN
6912	5522	8	are	be	VBP
6912	5522	9	easily	easily	RB
6912	5522	10	digested	digest	VBN
6912	5522	11	.	.	.
6912	5523	1	They	-PRON-	PRP
6912	5523	2	should	should	MD
6912	5523	3	be	be	VB
6912	5523	4	eaten	eat	VBN
6912	5523	5	when	when	WRB
6912	5523	6	very	very	RB
6912	5523	7	fresh	fresh	JJ
6912	5523	8	.	.	.
6912	5524	1	They	-PRON-	PRP
6912	5524	2	spoil	spoil	VBP
6912	5524	3	quickly	quickly	RB
6912	5524	4	and	and	CC
6912	5524	5	develop	develop	VB
6912	5524	6	poisonous	poisonous	JJ
6912	5524	7	products	product	NNS
6912	5524	8	.	.	.
6912	5525	1	CLEANING	clean	VBG
6912	5525	2	OYSTERS.--Drain	OYSTERS.--Drain	NNP
6912	5525	3	off	off	IN
6912	5525	4	the	the	DT
6912	5525	5	liquor	liquor	NN
6912	5525	6	.	.	.
6912	5526	1	If	if	IN
6912	5526	2	the	the	DT
6912	5526	3	liquor	liquor	NN
6912	5526	4	is	be	VBZ
6912	5526	5	to	to	TO
6912	5526	6	be	be	VB
6912	5526	7	used	use	VBN
6912	5526	8	,	,	,
6912	5526	9	strain	strain	VB
6912	5526	10	it	-PRON-	PRP
6912	5526	11	through	through	IN
6912	5526	12	a	a	DT
6912	5526	13	fine	fine	JJ
6912	5526	14	strainer	strainer	NN
6912	5526	15	.	.	.
6912	5527	1	Place	place	VB
6912	5527	2	the	the	DT
6912	5527	3	oysters	oyster	NNS
6912	5527	4	in	in	IN
6912	5527	5	a	a	DT
6912	5527	6	strainer	strainer	NN
6912	5527	7	or	or	CC
6912	5527	8	colander	colander	NN
6912	5527	9	,	,	,
6912	5527	10	and	and	CC
6912	5527	11	wash	wash	VB
6912	5527	12	them	-PRON-	PRP
6912	5527	13	.	.	.
6912	5528	1	Do	do	VB
6912	5528	2	not	not	RB
6912	5528	3	allow	allow	VB
6912	5528	4	oysters	oyster	NNS
6912	5528	5	to	to	TO
6912	5528	6	stand	stand	VB
6912	5528	7	in	in	IN
6912	5528	8	water	water	NN
6912	5528	9	after	after	IN
6912	5528	10	washing	wash	VBG
6912	5528	11	.	.	.
6912	5529	1	Run	run	VB
6912	5529	2	each	each	DT
6912	5529	3	oyster	oyster	NN
6912	5529	4	through	through	IN
6912	5529	5	the	the	DT
6912	5529	6	fingers	finger	NNS
6912	5529	7	to	to	TO
6912	5529	8	remove	remove	VB
6912	5529	9	pieces	piece	NNS
6912	5529	10	of	of	IN
6912	5529	11	shell	shell	NN
6912	5529	12	that	that	WDT
6912	5529	13	may	may	MD
6912	5529	14	be	be	VB
6912	5529	15	clinging	cling	VBG
6912	5529	16	to	to	IN
6912	5529	17	it	-PRON-	PRP
6912	5529	18	.	.	.
6912	5530	1	OYSTER	OYSTER	NNP
6912	5530	2	STEW	STEW	NNS
6912	5530	3	1	1	CD
6912	5530	4	cupful	cupful	JJ
6912	5530	5	milk	milk	NN
6912	5530	6	1	1	CD
6912	5530	7	pint	pint	NN
6912	5530	8	oysters	oyster	NNS
6912	5530	9	1	1	CD
6912	5530	10	tablespoonful	tablespoonful	JJ
6912	5530	11	butter	butter	NN
6912	5530	12	Salt	Salt	NNP
6912	5530	13	and	and	CC
6912	5530	14	pepper	pepper	NN
6912	5530	15	Heat	heat	VBP
6912	5530	16	the	the	DT
6912	5530	17	milk	milk	NN
6912	5530	18	in	in	IN
6912	5530	19	a	a	DT
6912	5530	20	double	double	JJ
6912	5530	21	boiler	boiler	NN
6912	5530	22	;	;	:
6912	5530	23	add	add	VB
6912	5530	24	the	the	DT
6912	5530	25	seasonings	seasoning	NNS
6912	5530	26	and	and	CC
6912	5530	27	butter	butter	NN
6912	5530	28	.	.	.
6912	5531	1	Clean	clean	VB
6912	5531	2	the	the	DT
6912	5531	3	oysters	oyster	NNS
6912	5531	4	;	;	:
6912	5531	5	cook	cook	VB
6912	5531	6	them	-PRON-	PRP
6912	5531	7	in	in	IN
6912	5531	8	a	a	DT
6912	5531	9	saucepan	saucepan	NN
6912	5531	10	until	until	IN
6912	5531	11	they	-PRON-	PRP
6912	5531	12	become	become	VBP
6912	5531	13	plump	plump	JJ
6912	5531	14	and	and	CC
6912	5531	15	the	the	DT
6912	5531	16	edges	edge	NNS
6912	5531	17	curl	curl	NN
6912	5531	18	.	.	.
6912	5532	1	Add	add	VB
6912	5532	2	the	the	DT
6912	5532	3	hot	hot	JJ
6912	5532	4	milk	milk	NN
6912	5532	5	and	and	CC
6912	5532	6	serve	serve	VB
6912	5532	7	at	at	IN
6912	5532	8	once	once	RB
6912	5532	9	.	.	.
6912	5533	1	The	the	DT
6912	5533	2	milk	milk	NN
6912	5533	3	may	may	MD
6912	5533	4	be	be	VB
6912	5533	5	thickened	thicken	VBN
6912	5533	6	with	with	IN
6912	5533	7	1	1	CD
6912	5533	8	tablespoonful	tablespoonful	NN
6912	5533	9	of	of	IN
6912	5533	10	flour	flour	NN
6912	5533	11	(	(	-LRB-
6912	5533	12	see	see	VB
6912	5533	13	recipe	recipe	NN
6912	5533	14	for	for	IN
6912	5533	15	_	_	NNP
6912	5533	16	Thin	Thin	NNP
6912	5533	17	White	White	NNP
6912	5533	18	Sauce	Sauce	NNP
6912	5533	19	_	_	NNP
6912	5533	20	)	)	-RRB-
6912	5533	21	.	.	.
6912	5534	1	Serve	serve	VB
6912	5534	2	crackers	cracker	NNS
6912	5534	3	or	or	CC
6912	5534	4	bread	bread	NN
6912	5534	5	with	with	IN
6912	5534	6	Oyster	Oyster	NNP
6912	5534	7	Stew	Stew	NNP
6912	5534	8	.	.	.
6912	5535	1	SCALLOPED	SCALLOPED	NNP
6912	5535	2	OYSTERS	OYSTERS	NNP
6912	5535	3	1	1	CD
6912	5535	4	pint	pint	NN
6912	5535	5	oysters	oyster	NNS
6912	5535	6	1/2	1/2	CD
6912	5535	7	teaspoonful	teaspoonful	JJ
6912	5535	8	salt	salt	NN
6912	5535	9	3	3	CD
6912	5535	10	cupfuls	cupful	VBZ
6912	5535	11	soft	soft	JJ
6912	5535	12	bread	bread	NN
6912	5535	13	crumbs	crumb	VBZ
6912	5535	14	3	3	CD
6912	5535	15	tablespoonfuls	tablespoonful	NNS
6912	5535	16	butter	butter	NN
6912	5535	17	or	or	CC
6912	5535	18	substitute	substitute	NN
6912	5535	19	1/4	1/4	CD
6912	5535	20	cupful	cupful	JJ
6912	5535	21	oyster	oyster	JJ
6912	5535	22	juice	juice	NN
6912	5535	23	or	or	CC
6912	5535	24	milk	milk	NN
6912	5535	25	Cayenne	Cayenne	NNP
6912	5535	26	Wash	Wash	NNP
6912	5535	27	the	the	DT
6912	5535	28	oysters	oyster	NNS
6912	5535	29	,	,	,
6912	5535	30	strain	strain	VB
6912	5535	31	the	the	DT
6912	5535	32	juice	juice	NN
6912	5535	33	,	,	,
6912	5535	34	and	and	CC
6912	5535	35	butter	butter	VB
6912	5535	36	the	the	DT
6912	5535	37	crumbs	crumb	NNS
6912	5535	38	.	.	.
6912	5536	1	Add	add	VB
6912	5536	2	the	the	DT
6912	5536	3	seasoning	seasoning	NN
6912	5536	4	to	to	IN
6912	5536	5	the	the	DT
6912	5536	6	oysters	oyster	NNS
6912	5536	7	.	.	.
6912	5537	1	Place	place	VB
6912	5537	2	one	one	CD
6912	5537	3	fourth	fourth	NN
6912	5537	4	of	of	IN
6912	5537	5	the	the	DT
6912	5537	6	buttered	buttered	NN
6912	5537	7	crumbs	crumb	NNS
6912	5537	8	in	in	IN
6912	5537	9	the	the	DT
6912	5537	10	bottom	bottom	NN
6912	5537	11	of	of	IN
6912	5537	12	a	a	DT
6912	5537	13	buttered	butter	VBN
6912	5537	14	baking	baking	NN
6912	5537	15	-	-	HYPH
6912	5537	16	dish	dish	NN
6912	5537	17	.	.	.
6912	5538	1	Add	add	VB
6912	5538	2	one	one	CD
6912	5538	3	half	half	NN
6912	5538	4	of	of	IN
6912	5538	5	the	the	DT
6912	5538	6	oysters	oyster	NNS
6912	5538	7	,	,	,
6912	5538	8	another	another	DT
6912	5538	9	fourth	fourth	JJ
6912	5538	10	of	of	IN
6912	5538	11	the	the	DT
6912	5538	12	crumbs	crumb	NNS
6912	5538	13	,	,	,
6912	5538	14	then	then	RB
6912	5538	15	the	the	DT
6912	5538	16	remainder	remainder	NN
6912	5538	17	of	of	IN
6912	5538	18	the	the	DT
6912	5538	19	oysters	oyster	NNS
6912	5538	20	,	,	,
6912	5538	21	the	the	DT
6912	5538	22	liquid	liquid	NN
6912	5538	23	,	,	,
6912	5538	24	and	and	CC
6912	5538	25	finally	finally	RB
6912	5538	26	the	the	DT
6912	5538	27	remaining	remain	VBG
6912	5538	28	half	half	NN
6912	5538	29	of	of	IN
6912	5538	30	the	the	DT
6912	5538	31	buttered	buttered	NN
6912	5538	32	crumbs	crumb	NNS
6912	5538	33	.	.	.
6912	5539	1	Bake	bake	VB
6912	5539	2	in	in	IN
6912	5539	3	a	a	DT
6912	5539	4	moderate	moderate	JJ
6912	5539	5	oven	oven	NN
6912	5539	6	from	from	IN
6912	5539	7	30	30	CD
6912	5539	8	to	to	TO
6912	5539	9	40	40	CD
6912	5539	10	minutes	minute	NNS
6912	5539	11	.	.	.
6912	5540	1	If	if	IN
6912	5540	2	baked	bake	VBN
6912	5540	3	in	in	IN
6912	5540	4	individual	individual	JJ
6912	5540	5	baking	baking	NN
6912	5540	6	-	-	HYPH
6912	5540	7	dishes	dish	NNS
6912	5540	8	,	,	,
6912	5540	9	only	only	RB
6912	5540	10	15	15	CD
6912	5540	11	minutes	minute	NNS
6912	5540	12	will	will	MD
6912	5540	13	be	be	VB
6912	5540	14	required	require	VBN
6912	5540	15	for	for	IN
6912	5540	16	baking	baking	NN
6912	5540	17	.	.	.
6912	5541	1	QUESTIONS	QUESTIONS	NNP
6912	5541	2	Count	Count	NNP
6912	5541	3	and	and	CC
6912	5541	4	record	record	VB
6912	5541	5	the	the	DT
6912	5541	6	number	number	NN
6912	5541	7	of	of	IN
6912	5541	8	oysters	oyster	NNS
6912	5541	9	in	in	IN
6912	5541	10	one	one	CD
6912	5541	11	pint	pint	NN
6912	5541	12	.	.	.
6912	5542	1	From	from	IN
6912	5542	2	Figures	Figures	NNP
6912	5542	3	64	64	CD
6912	5542	4	and	and	CC
6912	5542	5	74	74	CD
6912	5542	6	,	,	,
6912	5542	7	tabulate	tabulate	VBP
6912	5542	8	the	the	DT
6912	5542	9	percentage	percentage	NN
6912	5542	10	composition	composition	NN
6912	5542	11	of	of	IN
6912	5542	12	oysters	oyster	NNS
6912	5542	13	and	and	CC
6912	5542	14	milk	milk	NN
6912	5542	15	.	.	.
6912	5543	1	Find	find	VB
6912	5543	2	the	the	DT
6912	5543	3	weight	weight	NN
6912	5543	4	of	of	IN
6912	5543	5	one	one	CD
6912	5543	6	cupful	cupful	NN
6912	5543	7	of	of	IN
6912	5543	8	oysters	oyster	NNS
6912	5543	9	and	and	CC
6912	5543	10	of	of	IN
6912	5543	11	one	one	CD
6912	5543	12	cupful	cupful	NN
6912	5543	13	of	of	IN
6912	5543	14	milk	milk	NN
6912	5543	15	.	.	.
6912	5544	1	How	how	WRB
6912	5544	2	do	do	VBP
6912	5544	3	they	-PRON-	PRP
6912	5544	4	compare	compare	VB
6912	5544	5	as	as	IN
6912	5544	6	to	to	IN
6912	5544	7	the	the	DT
6912	5544	8	amount	amount	NN
6912	5544	9	of	of	IN
6912	5544	10	water	water	NN
6912	5544	11	,	,	,
6912	5544	12	protein	protein	NN
6912	5544	13	,	,	,
6912	5544	14	and	and	CC
6912	5544	15	fat	fat	NN
6912	5544	16	contained	contain	VBN
6912	5544	17	in	in	IN
6912	5544	18	one	one	CD
6912	5544	19	pint	pint	NN
6912	5544	20	of	of	IN
6912	5544	21	each	each	DT
6912	5544	22	?	?	.
6912	5545	1	What	what	WP
6912	5545	2	is	be	VBZ
6912	5545	3	the	the	DT
6912	5545	4	difference	difference	NN
6912	5545	5	in	in	IN
6912	5545	6	cost	cost	NN
6912	5545	7	of	of	IN
6912	5545	8	one	one	CD
6912	5545	9	pint	pint	NN
6912	5545	10	of	of	IN
6912	5545	11	each	each	DT
6912	5545	12	?	?	.
6912	5546	1	What	what	WP
6912	5546	2	is	be	VBZ
6912	5546	3	the	the	DT
6912	5546	4	purpose	purpose	NN
6912	5546	5	of	of	IN
6912	5546	6	straining	strain	VBG
6912	5546	7	the	the	DT
6912	5546	8	oyster	oyster	JJ
6912	5546	9	liquor	liquor	NN
6912	5546	10	?	?	.
6912	5547	1	Why	why	WRB
6912	5547	2	should	should	MD
6912	5547	3	not	not	RB
6912	5547	4	oysters	oyster	NNS
6912	5547	5	stand	stand	VB
6912	5547	6	in	in	IN
6912	5547	7	water	water	NN
6912	5547	8	after	after	IN
6912	5547	9	washing	wash	VBG
6912	5547	10	(	(	-LRB-
6912	5547	11	see	see	VB
6912	5547	12	Experiment	Experiment	NNP
6912	5547	13	38	38	CD
6912	5547	14	)	)	-RRB-
6912	5547	15	?	?	.
6912	5548	1	Explain	explain	VB
6912	5548	2	why	why	WRB
6912	5548	3	oysters	oyster	NNS
6912	5548	4	should	should	MD
6912	5548	5	be	be	VB
6912	5548	6	cooked	cook	VBN
6912	5548	7	only	only	RB
6912	5548	8	a	a	DT
6912	5548	9	short	short	JJ
6912	5548	10	time	time	NN
6912	5548	11	.	.	.
6912	5549	1	What	what	WP
6912	5549	2	is	be	VBZ
6912	5549	3	the	the	DT
6912	5549	4	effect	effect	NN
6912	5549	5	of	of	IN
6912	5549	6	long	long	JJ
6912	5549	7	cooking	cooking	NN
6912	5549	8	upon	upon	IN
6912	5549	9	oysters	oyster	NNS
6912	5549	10	?	?	.
6912	5550	1	In	in	IN
6912	5550	2	Scalloped	Scalloped	NNP
6912	5550	3	Oysters	Oysters	NNP
6912	5550	4	,	,	,
6912	5550	5	why	why	WRB
6912	5550	6	is	be	VBZ
6912	5550	7	the	the	DT
6912	5550	8	liquid	liquid	NN
6912	5550	9	added	add	VBN
6912	5550	10	before	before	IN
6912	5550	11	the	the	DT
6912	5550	12	last	last	JJ
6912	5550	13	layer	layer	NN
6912	5550	14	of	of	IN
6912	5550	15	crumbs	crumb	NNS
6912	5550	16	?	?	.
6912	5551	1	How	how	WRB
6912	5551	2	many	many	JJ
6912	5551	3	persons	person	NNS
6912	5551	4	do	do	VBP
6912	5551	5	each	each	DT
6912	5551	6	of	of	IN
6912	5551	7	these	these	DT
6912	5551	8	oyster	oyster	JJ
6912	5551	9	recipes	recipe	NNS
6912	5551	10	serve	serve	VBP
6912	5551	11	?	?	.
6912	5552	1	What	what	WDT
6912	5552	2	dietetic	dietetic	JJ
6912	5552	3	reason	reason	NN
6912	5552	4	can	can	MD
6912	5552	5	be	be	VB
6912	5552	6	given	give	VBN
6912	5552	7	for	for	IN
6912	5552	8	combining	combine	VBG
6912	5552	9	oysters	oyster	NNS
6912	5552	10	and	and	CC
6912	5552	11	bread	bread	NN
6912	5552	12	?	?	.
6912	5553	1	From	from	IN
6912	5553	2	_	_	NNP
6912	5553	3	U.S.	U.S.	NNP
6912	5554	1	Department	Department	NNP
6912	5554	2	of	of	IN
6912	5554	3	Agriculture	Agriculture	NNP
6912	5554	4	Bulletin	Bulletin	NNP
6912	5554	5	No	no	UH
6912	5554	6	.	.	.
6912	5555	1	28	28	CD
6912	5555	2	_	_	NNP
6912	5555	3	,	,	,
6912	5555	4	tabulate	tabulate	VB
6912	5555	5	the	the	DT
6912	5555	6	percentage	percentage	NN
6912	5555	7	composition	composition	NN
6912	5555	8	of	of	IN
6912	5555	9	the	the	DT
6912	5555	10	following	follow	VBG
6912	5555	11	fish	fish	NN
6912	5555	12	:	:	:
6912	5555	13	Fresh	fresh	JJ
6912	5555	14	and	and	CC
6912	5555	15	salt	salt	NN
6912	5555	16	cod	cod	NN
6912	5555	17	,	,	,
6912	5555	18	fresh	fresh	JJ
6912	5555	19	and	and	CC
6912	5555	20	smoked	smoke	VBD
6912	5555	21	herring	herre	VBG
6912	5555	22	,	,	,
6912	5555	23	fresh	fresh	JJ
6912	5555	24	and	and	CC
6912	5555	25	salt	salt	NN
6912	5555	26	mackerel	mackerel	NN
6912	5555	27	,	,	,
6912	5555	28	fresh	fresh	JJ
6912	5555	29	and	and	CC
6912	5555	30	canned	canned	JJ
6912	5555	31	salmon	salmon	NN
6912	5555	32	,	,	,
6912	5555	33	fresh	fresh	JJ
6912	5555	34	perch	perch	NN
6912	5555	35	,	,	,
6912	5555	36	and	and	CC
6912	5555	37	fresh	fresh	JJ
6912	5555	38	white	white	JJ
6912	5555	39	fish	fish	NN
6912	5555	40	.	.	.
6912	5556	1	Which	which	WDT
6912	5556	2	contains	contain	VBZ
6912	5556	3	the	the	DT
6912	5556	4	most	most	JJS
6912	5556	5	fat	fat	JJ
6912	5556	6	?	?	.
6912	5557	1	How	how	WRB
6912	5557	2	can	can	MD
6912	5557	3	fish	fish	VB
6912	5557	4	be	be	VB
6912	5557	5	classified	classify	VBN
6912	5557	6	with	with	IN
6912	5557	7	regard	regard	NN
6912	5557	8	to	to	IN
6912	5557	9	fat	fat	JJ
6912	5557	10	content	content	NN
6912	5557	11	(	(	-LRB-
6912	5557	12	see	see	VB
6912	5557	13	_	_	NNP
6912	5557	14	Classes	Classes	NNPS
6912	5557	15	of	of	IN
6912	5557	16	Fish	fish	NN
6912	5557	17	_	_	NNP
6912	5557	18	)	)	-RRB-
6912	5557	19	?	?	.
6912	5558	1	Which	which	WDT
6912	5558	2	fish	fish	NN
6912	5558	3	contains	contain	VBZ
6912	5558	4	the	the	DT
6912	5558	5	most	most	JJS
6912	5558	6	protein	protein	NN
6912	5558	7	?	?	.
6912	5559	1	How	how	WRB
6912	5559	2	do	do	VBP
6912	5559	3	fish	fish	NN
6912	5559	4	,	,	,
6912	5559	5	shellfish	shellfish	VB
6912	5559	6	,	,	,
6912	5559	7	and	and	CC
6912	5559	8	beef	beef	NN
6912	5559	9	compare	compare	VBP
6912	5559	10	in	in	IN
6912	5559	11	protein	protein	NN
6912	5559	12	content	content	NN
6912	5559	13	?	?	.
6912	5560	1	Which	which	WDT
6912	5560	2	is	be	VBZ
6912	5560	3	the	the	DT
6912	5560	4	cheapest	cheap	JJS
6912	5560	5	source	source	NN
6912	5560	6	of	of	IN
6912	5560	7	protein	protein	NN
6912	5560	8	(	(	-LRB-
6912	5560	9	see	see	VB
6912	5560	10	Figures	Figures	NNP
6912	5560	11	68	68	CD
6912	5560	12	and	and	CC
6912	5560	13	74	74	CD
6912	5560	14	)	)	-RRB-
6912	5560	15	?	?	.
6912	5561	1	LESSON	LESSON	NNP
6912	5561	2	CIII	CIII	NNP
6912	5561	3	MEAT	meat	NN
6912	5561	4	-	-	HYPH
6912	5561	5	SUBSTITUTE	SUBSTITUTE	NNP
6912	5561	6	DISHES	DISHES	NNP
6912	5561	7	MEAT	MEAT	NNP
6912	5561	8	-	-	HYPH
6912	5561	9	SUBSTITUTE	SUBSTITUTE	NNP
6912	5561	10	MATERIALS.--Cottage	materials.--cottage	NN
6912	5561	11	cheese	cheese	NN
6912	5561	12	,	,	,
6912	5561	13	eggs	egg	NNS
6912	5561	14	,	,	,
6912	5561	15	peanuts	peanut	NNS
6912	5561	16	,	,	,
6912	5561	17	and	and	CC
6912	5561	18	other	other	JJ
6912	5561	19	legumes	legume	NNS
6912	5561	20	are	be	VBP
6912	5561	21	valuable	valuable	JJ
6912	5561	22	substitutes	substitute	NNS
6912	5561	23	for	for	IN
6912	5561	24	meat	meat	NN
6912	5561	25	.	.	.
6912	5562	1	The	the	DT
6912	5562	2	legumes	legume	NNS
6912	5562	3	with	with	IN
6912	5562	4	the	the	DT
6912	5562	5	exception	exception	NN
6912	5562	6	of	of	IN
6912	5562	7	soy	soy	NN
6912	5562	8	-	-	HYPH
6912	5562	9	beans	bean	NNS
6912	5562	10	and	and	CC
6912	5562	11	peanuts	peanut	NNS
6912	5562	12	,	,	,
6912	5562	13	however	however	RB
6912	5562	14	,	,	,
6912	5562	15	do	do	VBP
6912	5562	16	not	not	RB
6912	5562	17	contain	contain	VB
6912	5562	18	complete	complete	JJ
6912	5562	19	protein	protein	NN
6912	5562	20	.	.	.
6912	5563	1	Hence	hence	RB
6912	5563	2	,	,	,
6912	5563	3	their	-PRON-	PRP$
6912	5563	4	use	use	NN
6912	5563	5	with	with	IN
6912	5563	6	eggs	egg	NNS
6912	5563	7	or	or	CC
6912	5563	8	milk	milk	NN
6912	5563	9	is	be	VBZ
6912	5563	10	desirable	desirable	JJ
6912	5563	11	.	.	.
6912	5564	1	[	[	-LRB-
6912	5564	2	Illustration	illustration	NN
6912	5564	3	:	:	:
6912	5564	4	FIGURE	FIGURE	NNP
6912	5564	5	75.--The	75.--the	CD
6912	5564	6	composition	composition	NN
6912	5564	7	of	of	IN
6912	5564	8	eggs	egg	NNS
6912	5564	9	and	and	CC
6912	5564	10	cheese	cheese	NN
6912	5564	11	.	.	.
6912	5565	1	(	(	-LRB-
6912	5565	2	Revised	revise	VBN
6912	5565	3	edition	edition	NN
6912	5565	4	.	.	.
6912	5565	5	)	)	-RRB-
6912	5565	6	]	]	-RRB-
6912	5566	1	Nuts	nut	NNS
6912	5566	2	are	be	VBP
6912	5566	3	a	a	DT
6912	5566	4	form	form	NN
6912	5566	5	of	of	IN
6912	5566	6	fruit	fruit	NN
6912	5566	7	.	.	.
6912	5567	1	They	-PRON-	PRP
6912	5567	2	are	be	VBP
6912	5567	3	rich	rich	JJ
6912	5567	4	in	in	IN
6912	5567	5	nutritive	nutritive	JJ
6912	5567	6	materials	material	NNS
6912	5567	7	.	.	.
6912	5568	1	If	if	IN
6912	5568	2	they	-PRON-	PRP
6912	5568	3	can	can	MD
6912	5568	4	be	be	VB
6912	5568	5	digested	digest	VBN
6912	5568	6	readily	readily	RB
6912	5568	7	,	,	,
6912	5568	8	they	-PRON-	PRP
6912	5568	9	make	make	VBP
6912	5568	10	a	a	DT
6912	5568	11	valuable	valuable	JJ
6912	5568	12	food	food	NN
6912	5568	13	.	.	.
6912	5569	1	They	-PRON-	PRP
6912	5569	2	need	need	VBP
6912	5569	3	to	to	TO
6912	5569	4	be	be	VB
6912	5569	5	ground	grind	VBN
6912	5569	6	fine	fine	JJ
6912	5569	7	or	or	CC
6912	5569	8	chewed	chew	VBD
6912	5569	9	thoroughly	thoroughly	RB
6912	5569	10	,	,	,
6912	5569	11	however	however	RB
6912	5569	12	,	,	,
6912	5569	13	to	to	TO
6912	5569	14	make	make	VB
6912	5569	15	them	-PRON-	PRP
6912	5569	16	digestible	digestible	JJ
6912	5569	17	.	.	.
6912	5570	1	Nuts	nut	NNS
6912	5570	2	contain	contain	VBP
6912	5570	3	much	much	JJ
6912	5570	4	fat	fat	NN
6912	5570	5	,	,	,
6912	5570	6	protein	protein	NN
6912	5570	7	,	,	,
6912	5570	8	and	and	CC
6912	5570	9	little	little	JJ
6912	5570	10	carbohydrates	carbohydrate	NNS
6912	5570	11	.	.	.
6912	5571	1	Chestnuts	chestnut	NNS
6912	5571	2	,	,	,
6912	5571	3	however	however	RB
6912	5571	4	,	,	,
6912	5571	5	contain	contain	VBP
6912	5571	6	much	much	JJ
6912	5571	7	of	of	IN
6912	5571	8	the	the	DT
6912	5571	9	latter	latter	JJ
6912	5571	10	foodstuff	foodstuff	NN
6912	5571	11	.	.	.
6912	5572	1	Because	because	IN
6912	5572	2	they	-PRON-	PRP
6912	5572	3	contain	contain	VBP
6912	5572	4	protein	protein	NN
6912	5572	5	,	,	,
6912	5572	6	nuts	nut	NNS
6912	5572	7	may	may	MD
6912	5572	8	be	be	VB
6912	5572	9	used	use	VBN
6912	5572	10	as	as	IN
6912	5572	11	substitutes	substitute	NNS
6912	5572	12	for	for	IN
6912	5572	13	meat	meat	NN
6912	5572	14	.	.	.
6912	5573	1	But	but	CC
6912	5573	2	most	most	JJS
6912	5573	3	nuts	nut	NNS
6912	5573	4	are	be	VBP
6912	5573	5	expensive	expensive	JJ
6912	5573	6	.	.	.
6912	5574	1	For	for	IN
6912	5574	2	this	this	DT
6912	5574	3	reason	reason	NN
6912	5574	4	in	in	IN
6912	5574	5	many	many	JJ
6912	5574	6	households	household	NNS
6912	5574	7	they	-PRON-	PRP
6912	5574	8	are	be	VBP
6912	5574	9	impractical	impractical	JJ
6912	5574	10	as	as	IN
6912	5574	11	everyday	everyday	JJ
6912	5574	12	foods	food	NNS
6912	5574	13	.	.	.
6912	5575	1	COTTAGE	cottage	NN
6912	5575	2	CHEESE	CHEESE	NNS
6912	5575	3	AND	and	CC
6912	5575	4	NUT	NUT	NNP
6912	5575	5	LOAF	LOAF	NNP
6912	5575	6	1	1	CD
6912	5575	7	cupful	cupful	JJ
6912	5575	8	cottage	cottage	NN
6912	5575	9	cheese	cheese	NN
6912	5575	10	1	1	CD
6912	5575	11	cupful	cupful	JJ
6912	5575	12	chopped	chop	VBN
6912	5575	13	nuts	nut	NNS
6912	5575	14	1	1	CD
6912	5575	15	cupful	cupful	JJ
6912	5575	16	soft	soft	JJ
6912	5575	17	bread	bread	NN
6912	5575	18	crumbs	crumb	VBZ
6912	5575	19	1	1	CD
6912	5575	20	teaspoonful	teaspoonful	JJ
6912	5575	21	salt	salt	NN
6912	5575	22	1/8	1/8	CD
6912	5575	23	teaspoonful	teaspoonful	JJ
6912	5575	24	pepper	pepper	NN
6912	5575	25	2	2	CD
6912	5575	26	teaspoonfuls	teaspoonfuls	NNP
6912	5575	27	lemon	lemon	NNP
6912	5575	28	juice	juice	NN
6912	5575	29	2	2	CD
6912	5575	30	tablespoonfuls	tablespoonful	NNS
6912	5575	31	scraped	scrape	VBN
6912	5575	32	onion	onion	NN
6912	5575	33	1	1	CD
6912	5575	34	tablespoonful	tablespoonful	JJ
6912	5575	35	fat	fat	NN
6912	5575	36	Mix	mix	VB
6912	5575	37	the	the	DT
6912	5575	38	cheese	cheese	NN
6912	5575	39	,	,	,
6912	5575	40	nuts	nut	NNS
6912	5575	41	,	,	,
6912	5575	42	bread	bread	NN
6912	5575	43	crumbs	crumb	NNS
6912	5575	44	,	,	,
6912	5575	45	lemon	lemon	NN
6912	5575	46	juice	juice	NN
6912	5575	47	,	,	,
6912	5575	48	salt	salt	NN
6912	5575	49	,	,	,
6912	5575	50	and	and	CC
6912	5575	51	pepper	pepper	NN
6912	5575	52	.	.	.
6912	5576	1	Cook	cook	VB
6912	5576	2	the	the	DT
6912	5576	3	onion	onion	NN
6912	5576	4	and	and	CC
6912	5576	5	fat	fat	NN
6912	5576	6	together	together	RB
6912	5576	7	until	until	IN
6912	5576	8	they	-PRON-	PRP
6912	5576	9	are	be	VBP
6912	5576	10	brown	brown	JJ
6912	5576	11	.	.	.
6912	5577	1	Add	add	VB
6912	5577	2	a	a	DT
6912	5577	3	small	small	JJ
6912	5577	4	quantity	quantity	NN
6912	5577	5	of	of	IN
6912	5577	6	water	water	NN
6912	5577	7	and	and	CC
6912	5577	8	then	then	RB
6912	5577	9	add	add	VB
6912	5577	10	the	the	DT
6912	5577	11	onion	onion	NN
6912	5577	12	mixture	mixture	NN
6912	5577	13	to	to	IN
6912	5577	14	the	the	DT
6912	5577	15	other	other	JJ
6912	5577	16	ingredients	ingredient	NNS
6912	5577	17	.	.	.
6912	5578	1	If	if	IN
6912	5578	2	necessary	necessary	JJ
6912	5578	3	,	,	,
6912	5578	4	add	add	VB
6912	5578	5	more	more	JJR
6912	5578	6	water	water	NN
6912	5578	7	to	to	TO
6912	5578	8	moisten	moisten	VB
6912	5578	9	the	the	DT
6912	5578	10	mixture	mixture	NN
6912	5578	11	.	.	.
6912	5579	1	Pour	pour	VB
6912	5579	2	into	into	IN
6912	5579	3	a	a	DT
6912	5579	4	baking	baking	NN
6912	5579	5	-	-	HYPH
6912	5579	6	dish	dish	NN
6912	5579	7	and	and	CC
6912	5579	8	bake	bake	NN
6912	5579	9	until	until	IN
6912	5579	10	brown	brown	NNP
6912	5579	11	.	.	.
6912	5580	1	(	(	-LRB-
6912	5580	2	From	from	IN
6912	5580	3	_	_	NNP
6912	5580	4	United	United	NNP
6912	5580	5	States	States	NNP
6912	5580	6	Food	Food	NNP
6912	5580	7	Administration	Administration	NNP
6912	5580	8	Leaflet	Leaflet	NNP
6912	5580	9	_	_	NNP
6912	5580	10	.	.	.
6912	5580	11	)	)	-RRB-
6912	5581	1	SCALLOPED	SCALLOPED	NNP
6912	5581	2	EGGS	EGGS	NNP
6912	5581	3	WITH	with	IN
6912	5581	4	CHEESE	CHEESE	NNP
6912	5581	5	6	6	CD
6912	5581	6	hard	hard	RB
6912	5581	7	-	-	HYPH
6912	5581	8	cooked	cook	VBN
6912	5581	9	eggs	egg	NNS
6912	5581	10	2	2	CD
6912	5581	11	cupfuls	cupful	NNS
6912	5581	12	medium	medium	JJ
6912	5581	13	White	White	NNP
6912	5581	14	Sauce	Sauce	NNP
6912	5581	15	2	2	CD
6912	5581	16	cupfuls	cupful	NNS
6912	5581	17	buttered	butter	VBD
6912	5581	18	soft	soft	JJ
6912	5581	19	bread	bread	NN
6912	5581	20	crumbs	crumb	VBZ
6912	5581	21	3/4	3/4	CD
6912	5581	22	cupful	cupful	JJ
6912	5581	23	cheese	cheese	NN
6912	5581	24	Grate	Grate	NNP
6912	5581	25	the	the	DT
6912	5581	26	cheese	cheese	NN
6912	5581	27	,	,	,
6912	5581	28	or	or	CC
6912	5581	29	cut	cut	VBD
6912	5581	30	it	-PRON-	PRP
6912	5581	31	into	into	IN
6912	5581	32	pieces	piece	NNS
6912	5581	33	,	,	,
6912	5581	34	and	and	CC
6912	5581	35	add	add	VB
6912	5581	36	it	-PRON-	PRP
6912	5581	37	to	to	IN
6912	5581	38	the	the	DT
6912	5581	39	White	White	NNP
6912	5581	40	Sauce	Sauce	NNP
6912	5581	41	.	.	.
6912	5582	1	Cut	cut	VB
6912	5582	2	the	the	DT
6912	5582	3	eggs	egg	NNS
6912	5582	4	in	in	IN
6912	5582	5	slices	slice	NNS
6912	5582	6	.	.	.
6912	5583	1	Oil	oil	NN
6912	5583	2	a	a	DT
6912	5583	3	baking	baking	NN
6912	5583	4	-	-	HYPH
6912	5583	5	dish	dish	NN
6912	5583	6	,	,	,
6912	5583	7	and	and	CC
6912	5583	8	place	place	VB
6912	5583	9	the	the	DT
6912	5583	10	materials	material	NNS
6912	5583	11	in	in	IN
6912	5583	12	the	the	DT
6912	5583	13	dish	dish	NN
6912	5583	14	in	in	IN
6912	5583	15	layers	layer	NNS
6912	5583	16	,	,	,
6912	5583	17	having	have	VBG
6912	5583	18	the	the	DT
6912	5583	19	lower	low	JJR
6912	5583	20	and	and	CC
6912	5583	21	top	top	JJ
6912	5583	22	layers	layer	NNS
6912	5583	23	of	of	IN
6912	5583	24	bread	bread	NN
6912	5583	25	crumbs	crumb	NNS
6912	5583	26	.	.	.
6912	5584	1	Bake	bake	VB
6912	5584	2	in	in	IN
6912	5584	3	a	a	DT
6912	5584	4	moderate	moderate	JJ
6912	5584	5	oven	oven	NN
6912	5584	6	until	until	IN
6912	5584	7	the	the	DT
6912	5584	8	mixture	mixture	NN
6912	5584	9	is	be	VBZ
6912	5584	10	heated	heat	VBN
6912	5584	11	through	through	IN
6912	5584	12	and	and	CC
6912	5584	13	the	the	DT
6912	5584	14	crumbs	crumb	NNS
6912	5584	15	are	be	VBP
6912	5584	16	browned	brown	VBN
6912	5584	17	.	.	.
6912	5585	1	Serve	serve	VB
6912	5585	2	hot	hot	JJ
6912	5585	3	in	in	IN
6912	5585	4	place	place	NN
6912	5585	5	of	of	IN
6912	5585	6	meat	meat	NN
6912	5585	7	.	.	.
6912	5586	1	PEANUT	PEANUT	NNP
6912	5586	2	ROAST	roast	NN
6912	5586	3	1	1	CD
6912	5586	4	1/2	1/2	CD
6912	5586	5	cupfuls	cupful	NNS
6912	5586	6	dried	dry	VBN
6912	5586	7	bread	bread	NN
6912	5586	8	crumbs	crumb	VBZ
6912	5586	9	Milk	milk	NN
6912	5586	10	1	1	CD
6912	5586	11	1/2	1/2	CD
6912	5586	12	cupfuls	cupful	NNS
6912	5586	13	shelled	shell	VBD
6912	5586	14	peanuts	peanut	NNS
6912	5586	15	4	4	CD
6912	5586	16	teaspoonfuls	teaspoonful	NNS
6912	5586	17	baking	baking	NN
6912	5586	18	powder	powder	NN
6912	5586	19	1	1	CD
6912	5586	20	egg	egg	NN
6912	5586	21	Salt	Salt	NNP
6912	5586	22	and	and	CC
6912	5586	23	pepper	pepper	NN
6912	5586	24	[	[	-LRB-
6912	5586	25	FIGURE	FIGURE	NNP
6912	5586	26	76	76	CD
6912	5586	27	-	-	HYPH
6912	5586	28	-THE	-THE	-LRB-
6912	5586	29	COMPOSITION	composition	NN
6912	5586	30	OF	of	IN
6912	5586	31	LEGUMES	legumes	NN
6912	5586	32	AND	and	CC
6912	5586	33	CORN	CORN	NNS
6912	5586	34	(	(	-LRB-
6912	5586	35	Revised	revise	VBN
6912	5586	36	edition	edition	NN
6912	5586	37	.	.	.
6912	5586	38	)	)	-RRB-
6912	5586	39	]	]	-RRB-
6912	5587	1	Cover	cover	VB
6912	5587	2	the	the	DT
6912	5587	3	bread	bread	NN
6912	5587	4	crumbs	crumb	VBZ
6912	5587	5	with	with	IN
6912	5587	6	milk	milk	NN
6912	5587	7	,	,	,
6912	5587	8	and	and	CC
6912	5587	9	soak	soak	VB
6912	5587	10	them	-PRON-	PRP
6912	5587	11	until	until	IN
6912	5587	12	soft	soft	JJ
6912	5587	13	.	.	.
6912	5588	1	Chop	chop	VB
6912	5588	2	the	the	DT
6912	5588	3	peanuts	peanut	NNS
6912	5588	4	very	very	RB
6912	5588	5	fine	fine	JJ
6912	5588	6	,	,	,
6912	5588	7	and	and	CC
6912	5588	8	mix	mix	VB
6912	5588	9	with	with	IN
6912	5588	10	the	the	DT
6912	5588	11	baking	baking	NN
6912	5588	12	powder	powder	NN
6912	5588	13	;	;	:
6912	5588	14	beat	beat	VBD
6912	5588	15	the	the	DT
6912	5588	16	egg	egg	NN
6912	5588	17	.	.	.
6912	5589	1	Mix	mix	VB
6912	5589	2	thoroughly	thoroughly	RB
6912	5589	3	all	all	PDT
6912	5589	4	the	the	DT
6912	5589	5	ingredients	ingredient	NNS
6912	5589	6	,	,	,
6912	5589	7	and	and	CC
6912	5589	8	turn	turn	VB
6912	5589	9	into	into	IN
6912	5589	10	an	an	DT
6912	5589	11	oiled	oiled	JJ
6912	5589	12	bread	bread	NN
6912	5589	13	pan	pan	NN
6912	5589	14	.	.	.
6912	5590	1	Bake	bake	VB
6912	5590	2	about	about	RB
6912	5590	3	45	45	CD
6912	5590	4	minutes	minute	NNS
6912	5590	5	in	in	IN
6912	5590	6	a	a	DT
6912	5590	7	moderate	moderate	JJ
6912	5590	8	oven	oven	NN
6912	5590	9	.	.	.
6912	5591	1	Serve	serve	VB
6912	5591	2	hot	hot	JJ
6912	5591	3	with	with	IN
6912	5591	4	Tomato	Tomato	NNP
6912	5591	5	Sauce	Sauce	NNP
6912	5591	6	.	.	.
6912	5592	1	[	[	-LRB-
6912	5592	2	Illustration	illustration	NN
6912	5592	3	:	:	:
6912	5592	4	FIGURE	FIGURE	NNP
6912	5592	5	77.--THE	77.--the	CD
6912	5592	6	COMPOSITION	composition	NN
6912	5592	7	OF	of	IN
6912	5592	8	BREAD	BREAD	NNP
6912	5592	9	AND	and	CC
6912	5592	10	OTHER	OTHER	NNP
6912	5592	11	CEREAL	CEREAL	NNP
6912	5592	12	FOODS	FOODS	NNP
6912	5592	13	.	.	.
6912	5593	1	(	(	-LRB-
6912	5593	2	Revised	revise	VBN
6912	5593	3	edition	edition	NN
6912	5593	4	.	.	.
6912	5593	5	)	)	-RRB-
6912	5593	6	]	]	-RRB-
6912	5594	1	Commercial	commercial	JJ
6912	5594	2	salted	salt	VBN
6912	5594	3	peanuts	peanut	NNS
6912	5594	4	may	may	MD
6912	5594	5	be	be	VB
6912	5594	6	used	use	VBN
6912	5594	7	for	for	IN
6912	5594	8	Peanut	Peanut	NNP
6912	5594	9	Roast	Roast	NNP
6912	5594	10	.	.	.
6912	5595	1	QUESTIONS	questions	VB
6912	5595	2	From	from	IN
6912	5595	3	_	_	NNP
6912	5595	4	U.S.	U.S.	NNP
6912	5596	1	Department	Department	NNP
6912	5596	2	of	of	IN
6912	5596	3	Agriculture	Agriculture	NNP
6912	5596	4	Bulletin	Bulletin	NNP
6912	5596	5	No	no	UH
6912	5596	6	.	.	.
6912	5597	1	28	28	CD
6912	5597	2	_	_	NNP
6912	5597	3	,	,	,
6912	5597	4	find	find	VB
6912	5597	5	the	the	DT
6912	5597	6	percentage	percentage	NN
6912	5597	7	of	of	IN
6912	5597	8	protein	protein	NN
6912	5597	9	in	in	IN
6912	5597	10	Cream	Cream	NNP
6912	5597	11	and	and	CC
6912	5597	12	Cottage	Cottage	NNP
6912	5597	13	Cheese	Cheese	NNP
6912	5597	14	,	,	,
6912	5597	15	eggs	egg	NNS
6912	5597	16	(	(	-LRB-
6912	5597	17	see	see	VB
6912	5597	18	Figure	Figure	NNP
6912	5597	19	75	75	CD
6912	5597	20	)	)	-RRB-
6912	5597	21	,	,	,
6912	5597	22	walnuts	walnut	NNS
6912	5597	23	,	,	,
6912	5597	24	peanuts	peanut	NNS
6912	5597	25	,	,	,
6912	5597	26	dried	dry	VBN
6912	5597	27	peas	pea	NNS
6912	5597	28	,	,	,
6912	5597	29	and	and	CC
6912	5597	30	beans	bean	NNS
6912	5597	31	(	(	-LRB-
6912	5597	32	see	see	VB
6912	5597	33	Figure	Figure	NNP
6912	5597	34	76	76	CD
6912	5597	35	)	)	-RRB-
6912	5597	36	,	,	,
6912	5597	37	and	and	CC
6912	5597	38	beef	beef	NN
6912	5597	39	.	.	.
6912	5598	1	How	how	WRB
6912	5598	2	many	many	JJ
6912	5598	3	ounces	ounce	NNS
6912	5598	4	of	of	IN
6912	5598	5	protein	protein	NN
6912	5598	6	does	do	VBZ
6912	5598	7	a	a	DT
6912	5598	8	pound	pound	NN
6912	5598	9	of	of	IN
6912	5598	10	each	each	DT
6912	5598	11	of	of	IN
6912	5598	12	these	these	DT
6912	5598	13	foods	food	NNS
6912	5598	14	contain	contain	VBP
6912	5598	15	?	?	.
6912	5599	1	What	what	WP
6912	5599	2	is	be	VBZ
6912	5599	3	the	the	DT
6912	5599	4	price	price	NN
6912	5599	5	per	per	IN
6912	5599	6	pound	pound	NN
6912	5599	7	of	of	IN
6912	5599	8	each	each	DT
6912	5599	9	of	of	IN
6912	5599	10	these	these	DT
6912	5599	11	foods	food	NNS
6912	5599	12	?	?	.
6912	5600	1	Which	which	WDT
6912	5600	2	food	food	NN
6912	5600	3	is	be	VBZ
6912	5600	4	the	the	DT
6912	5600	5	cheapest	cheap	JJS
6912	5600	6	source	source	NN
6912	5600	7	of	of	IN
6912	5600	8	protein	protein	NN
6912	5600	9	?	?	.
6912	5601	1	Why	why	WRB
6912	5601	2	are	be	VBP
6912	5601	3	bread	bread	NN
6912	5601	4	crumbs	crumb	VBZ
6912	5601	5	a	a	DT
6912	5601	6	valuable	valuable	JJ
6912	5601	7	addition	addition	NN
6912	5601	8	to	to	IN
6912	5601	9	Scalloped	Scalloped	NNP
6912	5601	10	Eggs	egg	NNS
6912	5601	11	with	with	IN
6912	5601	12	Cheese	Cheese	NNP
6912	5601	13	(	(	-LRB-
6912	5601	14	see	see	VB
6912	5601	15	Figure	Figure	NNP
6912	5601	16	77	77	CD
6912	5601	17	)	)	-RRB-
6912	5601	18	?	?	.
6912	5602	1	Name	name	VB
6912	5602	2	other	other	JJ
6912	5602	3	meat	meat	NN
6912	5602	4	-	-	HYPH
6912	5602	5	substitute	substitute	NN
6912	5602	6	foods	food	NNS
6912	5602	7	and	and	CC
6912	5602	8	dishes	dish	NNS
6912	5602	9	.	.	.
6912	5603	1	LESSON	LESSON	NNP
6912	5603	2	CIV	CIV	NNP
6912	5603	3	MEAT	meat	NN
6912	5603	4	EXTENDERS	extender	NNS
6912	5603	5	AND	and	CC
6912	5603	6	ONE	one	CD
6912	5603	7	-	-	HYPH
6912	5603	8	DISH	dish	NN
6912	5603	9	MEALS	meal	NNS
6912	5603	10	MEAT	meat	NN
6912	5603	11	EXTENDERS.--The	EXTENDERS.--The	.
6912	5603	12	flavor	flavor	NN
6912	5603	13	of	of	IN
6912	5603	14	meat	meat	NN
6912	5603	15	is	be	VBZ
6912	5603	16	generally	generally	RB
6912	5603	17	liked	like	VBN
6912	5603	18	.	.	.
6912	5604	1	Doubtless	doubtless	RB
6912	5604	2	the	the	DT
6912	5604	3	flavor	flavor	NN
6912	5604	4	accounts	account	VBZ
6912	5604	5	more	more	JJR
6912	5604	6	than	than	IN
6912	5604	7	any	any	DT
6912	5604	8	other	other	JJ
6912	5604	9	characteristic	characteristic	NN
6912	5604	10	for	for	IN
6912	5604	11	the	the	DT
6912	5604	12	popularity	popularity	NN
6912	5604	13	of	of	IN
6912	5604	14	meat	meat	NN
6912	5604	15	.	.	.
6912	5605	1	By	by	IN
6912	5605	2	using	use	VBG
6912	5605	3	a	a	DT
6912	5605	4	small	small	JJ
6912	5605	5	quantity	quantity	NN
6912	5605	6	of	of	IN
6912	5605	7	meat	meat	NN
6912	5605	8	and	and	CC
6912	5605	9	combining	combine	VBG
6912	5605	10	it	-PRON-	PRP
6912	5605	11	with	with	IN
6912	5605	12	various	various	JJ
6912	5605	13	cereals	cereal	NNS
6912	5605	14	and	and	CC
6912	5605	15	vegetables	vegetable	NNS
6912	5605	16	,	,	,
6912	5605	17	the	the	DT
6912	5605	18	flavor	flavor	NN
6912	5605	19	of	of	IN
6912	5605	20	meat	meat	NN
6912	5605	21	permeates	permeate	VBZ
6912	5605	22	the	the	DT
6912	5605	23	mixture	mixture	NN
6912	5605	24	although	although	IN
6912	5605	25	its	-PRON-	PRP$
6912	5605	26	quantity	quantity	NN
6912	5605	27	is	be	VBZ
6912	5605	28	reduced	reduce	VBN
6912	5605	29	and	and	CC
6912	5605	30	price	price	NN
6912	5605	31	consequently	consequently	RB
6912	5605	32	lowered	lower	VBN
6912	5605	33	.	.	.
6912	5606	1	Foods	food	NNS
6912	5606	2	containing	contain	VBG
6912	5606	3	such	such	PDT
6912	5606	4	a	a	DT
6912	5606	5	combination	combination	NN
6912	5606	6	of	of	IN
6912	5606	7	food	food	NN
6912	5606	8	materials	material	NNS
6912	5606	9	are	be	VBP
6912	5606	10	termed	term	VBN
6912	5606	11	_	_	NNP
6912	5606	12	meat	meat	NN
6912	5606	13	extenders	extender	NNS
6912	5606	14	_	_	NNP
6912	5606	15	.	.	.
6912	5607	1	Those	those	DT
6912	5607	2	desiring	desire	VBG
6912	5607	3	to	to	TO
6912	5607	4	reduce	reduce	VB
6912	5607	5	the	the	DT
6912	5607	6	quantity	quantity	NN
6912	5607	7	of	of	IN
6912	5607	8	meat	meat	NN
6912	5607	9	consumed	consume	VBN
6912	5607	10	either	either	CC
6912	5607	11	for	for	IN
6912	5607	12	the	the	DT
6912	5607	13	sake	sake	NN
6912	5607	14	of	of	IN
6912	5607	15	health	health	NN
6912	5607	16	or	or	CC
6912	5607	17	economy	economy	NN
6912	5607	18	will	will	MD
6912	5607	19	find	find	VB
6912	5607	20	meat	meat	NN
6912	5607	21	-	-	HYPH
6912	5607	22	extending	extend	VBG
6912	5607	23	dishes	dish	NNS
6912	5607	24	desirable	desirable	JJ
6912	5607	25	.	.	.
6912	5608	1	ONE	one	CD
6912	5608	2	-	-	HYPH
6912	5608	3	DISH	dish	NN
6912	5608	4	MEALS.--When	MEALS.--When	NNP
6912	5608	5	many	many	JJ
6912	5608	6	demands	demand	NNS
6912	5608	7	other	other	JJ
6912	5608	8	than	than	IN
6912	5608	9	those	those	DT
6912	5608	10	of	of	IN
6912	5608	11	housekeeping	housekeep	VBG
6912	5608	12	are	be	VBP
6912	5608	13	made	make	VBN
6912	5608	14	upon	upon	IN
6912	5608	15	homekeepers	homekeeper	NNS
6912	5608	16	it	-PRON-	PRP
6912	5608	17	is	be	VBZ
6912	5608	18	often	often	RB
6912	5608	19	wise	wise	JJ
6912	5608	20	to	to	TO
6912	5608	21	lessen	lessen	VB
6912	5608	22	housekeeping	housekeeping	NN
6912	5608	23	duties	duty	NNS
6912	5608	24	.	.	.
6912	5609	1	It	-PRON-	PRP
6912	5609	2	is	be	VBZ
6912	5609	3	both	both	CC
6912	5609	4	possible	possible	JJ
6912	5609	5	and	and	CC
6912	5609	6	satisfactory	satisfactory	JJ
6912	5609	7	to	to	TO
6912	5609	8	cook	cook	VB
6912	5609	9	an	an	DT
6912	5609	10	entire	entire	JJ
6912	5609	11	meal	meal	NN
6912	5609	12	in	in	IN
6912	5609	13	one	one	CD
6912	5609	14	dish	dish	NN
6912	5609	15	.	.	.
6912	5610	1	A	a	DT
6912	5610	2	meal	meal	NN
6912	5610	3	consisting	consist	VBG
6912	5610	4	of	of	IN
6912	5610	5	one	one	CD
6912	5610	6	dish	dish	NN
6912	5610	7	with	with	IN
6912	5610	8	a	a	DT
6912	5610	9	few	few	JJ
6912	5610	10	accessories	accessory	NNS
6912	5610	11	is	be	VBZ
6912	5610	12	termed	term	VBN
6912	5610	13	a	a	DT
6912	5610	14	one	one	CD
6912	5610	15	-	-	HYPH
6912	5610	16	dish	dish	NN
6912	5610	17	meal	meal	NN
6912	5610	18	.	.	.
6912	5611	1	It	-PRON-	PRP
6912	5611	2	is	be	VBZ
6912	5611	3	obvious	obvious	JJ
6912	5611	4	that	that	IN
6912	5611	5	the	the	DT
6912	5611	6	one	one	CD
6912	5611	7	-	-	HYPH
6912	5611	8	dish	dish	NN
6912	5611	9	meal	meal	NN
6912	5611	10	is	be	VBZ
6912	5611	11	both	both	CC
6912	5611	12	simple	simple	JJ
6912	5611	13	and	and	CC
6912	5611	14	economical	economical	JJ
6912	5611	15	;	;	:
6912	5611	16	it	-PRON-	PRP
6912	5611	17	saves	save	VBZ
6912	5611	18	time	time	NN
6912	5611	19	,	,	,
6912	5611	20	fuel	fuel	NN
6912	5611	21	,	,	,
6912	5611	22	and	and	CC
6912	5611	23	food	food	NN
6912	5611	24	;	;	:
6912	5611	25	it	-PRON-	PRP
6912	5611	26	is	be	VBZ
6912	5611	27	a	a	DT
6912	5611	28	wise	wise	JJ
6912	5611	29	conservation	conservation	NN
6912	5611	30	measure	measure	NN
6912	5611	31	.	.	.
6912	5612	1	In	in	IN
6912	5612	2	preparing	prepare	VBG
6912	5612	3	the	the	DT
6912	5612	4	one	one	CD
6912	5612	5	-	-	HYPH
6912	5612	6	dish	dish	NN
6912	5612	7	meal	meal	NN
6912	5612	8	use	use	VBP
6912	5612	9	a	a	DT
6912	5612	10	combination	combination	NN
6912	5612	11	of	of	IN
6912	5612	12	two	two	CD
6912	5612	13	or	or	CC
6912	5612	14	more	more	JJR
6912	5612	15	of	of	IN
6912	5612	16	the	the	DT
6912	5612	17	following	follow	VBG
6912	5612	18	groups	group	NNS
6912	5612	19	of	of	IN
6912	5612	20	food	food	NN
6912	5612	21	:	:	:
6912	5612	22	(	(	-LRB-
6912	5612	23	1	1	LS
6912	5612	24	)	)	-RRB-
6912	5612	25	Vegetables	vegetable	NNS
6912	5612	26	,	,	,
6912	5612	27	(	(	-LRB-
6912	5612	28	2	2	LS
6912	5612	29	)	)	-RRB-
6912	5612	30	Milk	milk	NN
6912	5612	31	,	,	,
6912	5612	32	or	or	CC
6912	5612	33	cheese	cheese	NN
6912	5612	34	,	,	,
6912	5612	35	or	or	CC
6912	5612	36	eggs	egg	NNS
6912	5612	37	,	,	,
6912	5612	38	or	or	CC
6912	5612	39	fish	fish	NN
6912	5612	40	,	,	,
6912	5612	41	or	or	CC
6912	5612	42	meat	meat	NN
6912	5612	43	,	,	,
6912	5612	44	or	or	CC
6912	5612	45	beans	bean	NNS
6912	5612	46	,	,	,
6912	5612	47	or	or	CC
6912	5612	48	nuts	nut	NNS
6912	5612	49	,	,	,
6912	5612	50	(	(	-LRB-
6912	5612	51	3	3	LS
6912	5612	52	)	)	-RRB-
6912	5612	53	Cereal	cereal	NN
6912	5612	54	,	,	,
6912	5612	55	such	such	JJ
6912	5612	56	as	as	IN
6912	5612	57	corn	corn	NN
6912	5612	58	,	,	,
6912	5612	59	barley	barley	NN
6912	5612	60	,	,	,
6912	5612	61	rice	rice	NN
6912	5612	62	,	,	,
6912	5612	63	oats	oat	NNS
6912	5612	64	,	,	,
6912	5612	65	or	or	CC
6912	5612	66	buckwheat	buckwheat	NN
6912	5612	67	.	.	.
6912	5613	1	To	to	IN
6912	5613	2	two	two	CD
6912	5613	3	or	or	CC
6912	5613	4	more	more	JJR
6912	5613	5	of	of	IN
6912	5613	6	these	these	DT
6912	5613	7	groups	group	NNS
6912	5613	8	of	of	IN
6912	5613	9	food	food	NN
6912	5613	10	a	a	DT
6912	5613	11	small	small	JJ
6912	5613	12	amount	amount	NN
6912	5613	13	of	of	IN
6912	5613	14	fat	fat	NN
6912	5613	15	or	or	CC
6912	5613	16	oil	oil	NN
6912	5613	17	is	be	VBZ
6912	5613	18	generally	generally	RB
6912	5613	19	added	add	VBN
6912	5613	20	.	.	.
6912	5614	1	The	the	DT
6912	5614	2	use	use	NN
6912	5614	3	of	of	IN
6912	5614	4	such	such	JJ
6912	5614	5	foods	food	NNS
6912	5614	6	with	with	IN
6912	5614	7	a	a	DT
6912	5614	8	dessert	dessert	NN
6912	5614	9	or	or	CC
6912	5614	10	fruit	fruit	NN
6912	5614	11	or	or	CC
6912	5614	12	a	a	DT
6912	5614	13	plain	plain	JJ
6912	5614	14	salad	salad	NN
6912	5614	15	makes	make	VBZ
6912	5614	16	a	a	DT
6912	5614	17	meal	meal	NN
6912	5614	18	that	that	WDT
6912	5614	19	satisfies	satisfy	VBZ
6912	5614	20	the	the	DT
6912	5614	21	most	most	RBS
6912	5614	22	exacting	exacting	JJ
6912	5614	23	.	.	.
6912	5615	1	It	-PRON-	PRP
6912	5615	2	is	be	VBZ
6912	5615	3	most	most	RBS
6912	5615	4	interesting	interesting	JJ
6912	5615	5	to	to	TO
6912	5615	6	select	select	VB
6912	5615	7	foods	food	NNS
6912	5615	8	from	from	IN
6912	5615	9	the	the	DT
6912	5615	10	groups	group	NNS
6912	5615	11	above	above	IN
6912	5615	12	that	that	DT
6912	5615	13	would	would	MD
6912	5615	14	"	"	``
6912	5615	15	eat	eat	VB
6912	5615	16	well	well	RB
6912	5615	17	"	"	''
6912	5615	18	together	together	RB
6912	5615	19	.	.	.
6912	5616	1	The	the	DT
6912	5616	2	one	one	CD
6912	5616	3	-	-	HYPH
6912	5616	4	dish	dish	NN
6912	5616	5	meal	meal	NN
6912	5616	6	gives	give	VBZ
6912	5616	7	one	one	PRP
6912	5616	8	the	the	DT
6912	5616	9	opportunity	opportunity	NN
6912	5616	10	for	for	IN
6912	5616	11	a	a	DT
6912	5616	12	fascinating	fascinating	JJ
6912	5616	13	study	study	NN
6912	5616	14	of	of	IN
6912	5616	15	food	food	NN
6912	5616	16	combinations	combination	NNS
6912	5616	17	.	.	.
6912	5617	1	If	if	IN
6912	5617	2	the	the	DT
6912	5617	3	casserole	casserole	NN
6912	5617	4	or	or	CC
6912	5617	5	fireless	fireless	NN
6912	5617	6	cooker	cooker	NN
6912	5617	7	is	be	VBZ
6912	5617	8	used	use	VBN
6912	5617	9	in	in	IN
6912	5617	10	their	-PRON-	PRP$
6912	5617	11	preparation	preparation	NN
6912	5617	12	,	,	,
6912	5617	13	the	the	DT
6912	5617	14	possibilities	possibility	NNS
6912	5617	15	are	be	VBP
6912	5617	16	limitless	limitless	JJ
6912	5617	17	.	.	.
6912	5618	1	An	an	DT
6912	5618	2	examination	examination	NN
6912	5618	3	of	of	IN
6912	5618	4	the	the	DT
6912	5618	5	meat	meat	NN
6912	5618	6	-	-	HYPH
6912	5618	7	substitute	substitute	NN
6912	5618	8	dishes	dish	NNS
6912	5618	9	and	and	CC
6912	5618	10	meat	meat	NN
6912	5618	11	extenders	extender	NNS
6912	5618	12	will	will	MD
6912	5618	13	show	show	VB
6912	5618	14	that	that	IN
6912	5618	15	most	most	JJS
6912	5618	16	of	of	IN
6912	5618	17	these	these	DT
6912	5618	18	foods	food	NNS
6912	5618	19	make	make	VBP
6912	5618	20	one	one	CD
6912	5618	21	-	-	HYPH
6912	5618	22	dish	dish	NN
6912	5618	23	meals	meal	NNS
6912	5618	24	.	.	.
6912	5619	1	MUTTON	mutton	NN
6912	5619	2	WITH	with	IN
6912	5619	3	BARLEY	barley	NN
6912	5619	4	1	1	CD
6912	5619	5	pound	pound	NN
6912	5619	6	mutton	mutton	NN
6912	5619	7	1	1	CD
6912	5619	8	onion	onion	NN
6912	5619	9	1/2	1/2	CD
6912	5619	10	cupful	cupful	NNP
6912	5619	11	pearled	pearl	VBN
6912	5619	12	barley	barley	NN
6912	5619	13	2	2	CD
6912	5619	14	quarts	quart	NNS
6912	5619	15	water	water	NN
6912	5619	16	,	,	,
6912	5619	17	boiling	boil	VBG
6912	5619	18	4	4	CD
6912	5619	19	potatoes	potato	NNS
6912	5619	20	Celery	Celery	NNP
6912	5619	21	leaves	leave	NNS
6912	5619	22	(	(	-LRB-
6912	5619	23	fresh	fresh	JJ
6912	5619	24	or	or	CC
6912	5619	25	dried	dry	VBN
6912	5619	26	)	)	-RRB-
6912	5619	27	1	1	CD
6912	5619	28	1/2	1/2	CD
6912	5619	29	teaspoonfuls	teaspoonful	NNS
6912	5619	30	salt	salt	NN
6912	5619	31	Cut	Cut	NNP
6912	5619	32	the	the	DT
6912	5619	33	fat	fat	NN
6912	5619	34	from	from	IN
6912	5619	35	the	the	DT
6912	5619	36	meat	meat	NN
6912	5619	37	,	,	,
6912	5619	38	cut	cut	VB
6912	5619	39	the	the	DT
6912	5619	40	meat	meat	NN
6912	5619	41	into	into	IN
6912	5619	42	pieces	piece	NNS
6912	5619	43	.	.	.
6912	5620	1	Put	put	VB
6912	5620	2	the	the	DT
6912	5620	3	fat	fat	NN
6912	5620	4	and	and	CC
6912	5620	5	sliced	sliced	JJ
6912	5620	6	onion	onion	NN
6912	5620	7	in	in	IN
6912	5620	8	a	a	DT
6912	5620	9	frying	frying	JJ
6912	5620	10	pan	pan	NN
6912	5620	11	.	.	.
6912	5621	1	Brown	brown	VB
6912	5621	2	the	the	DT
6912	5621	3	meat	meat	NN
6912	5621	4	in	in	IN
6912	5621	5	the	the	DT
6912	5621	6	fat	fat	NN
6912	5621	7	.	.	.
6912	5622	1	Add	add	VB
6912	5622	2	the	the	DT
6912	5622	3	barley	barley	NN
6912	5622	4	and	and	CC
6912	5622	5	water	water	NN
6912	5622	6	and	and	CC
6912	5622	7	let	let	VB
6912	5622	8	the	the	DT
6912	5622	9	mixture	mixture	NN
6912	5622	10	cook	cook	NN
6912	5622	11	at	at	IN
6912	5622	12	simmering	simmer	VBG
6912	5622	13	temperature	temperature	NN
6912	5622	14	for	for	IN
6912	5622	15	at	at	RB
6912	5622	16	least	least	JJS
6912	5622	17	1	1	CD
6912	5622	18	1/2	1/2	CD
6912	5622	19	hours	hour	NNS
6912	5622	20	.	.	.
6912	5623	1	Pare	pare	VB
6912	5623	2	the	the	DT
6912	5623	3	potatoes	potato	NNS
6912	5623	4	,	,	,
6912	5623	5	cut	cut	VBD
6912	5623	6	them	-PRON-	PRP
6912	5623	7	into	into	IN
6912	5623	8	quarters	quarter	NNS
6912	5623	9	.	.	.
6912	5624	1	Add	add	VB
6912	5624	2	the	the	DT
6912	5624	3	potatoes	potato	NNS
6912	5624	4	and	and	CC
6912	5624	5	celery	celery	NN
6912	5624	6	leaves	leave	NNS
6912	5624	7	and	and	CC
6912	5624	8	cook	cook	VB
6912	5624	9	the	the	DT
6912	5624	10	mixture	mixture	NN
6912	5624	11	at	at	IN
6912	5624	12	boiling	boil	VBG
6912	5624	13	temperature	temperature	NN
6912	5624	14	until	until	IN
6912	5624	15	the	the	DT
6912	5624	16	potatoes	potato	NNS
6912	5624	17	are	be	VBP
6912	5624	18	tender	tender	JJ
6912	5624	19	.	.	.
6912	5625	1	Serve	serve	VB
6912	5625	2	hot	hot	JJ
6912	5625	3	.	.	.
6912	5626	1	(	(	-LRB-
6912	5626	2	Adapted	adapt	VBN
6912	5626	3	from	from	IN
6912	5626	4	_	_	NNP
6912	5626	5	Department	Department	NNP
6912	5626	6	of	of	IN
6912	5626	7	Agriculture	Agriculture	NNP
6912	5626	8	Leaflet	Leaflet	NNP
6912	5626	9	_	_	NNP
6912	5626	10	.	.	.
6912	5626	11	)	)	-RRB-
6912	5627	1	TAMALE	TAMALE	NNP
6912	5627	2	PIE	PIE	NNP
6912	5627	3	3/4	3/4	CD
6912	5627	4	cupful	cupful	JJ
6912	5627	5	corn	corn	NN
6912	5627	6	-	-	HYPH
6912	5627	7	meal	meal	NN
6912	5627	8	1	1	CD
6912	5627	9	1/2	1/2	CD
6912	5627	10	teaspoonfuls	teaspoonful	NNS
6912	5627	11	salt	salt	NN
6912	5627	12	3	3	CD
6912	5627	13	cupfuls	cupful	NNS
6912	5627	14	boiling	boil	VBG
6912	5627	15	water	water	NN
6912	5627	16	1	1	CD
6912	5627	17	onion	onion	NN
6912	5627	18	1	1	CD
6912	5627	19	tablespoonful	tablespoonful	JJ
6912	5627	20	fat	fat	JJ
6912	5627	21	1	1	CD
6912	5627	22	pound	pound	NN
6912	5627	23	chopped	chop	VBN
6912	5627	24	meat	meat	NN
6912	5627	25	2	2	CD
6912	5627	26	cupfuls	cupful	NNS
6912	5627	27	tomatoes	tomatoe	VBZ
6912	5627	28	Dash	Dash	NNP
6912	5627	29	Cayenne	Cayenne	NNP
6912	5627	30	pepper	pepper	NN
6912	5627	31	,	,	,
6912	5627	32	_	_	NNP
6912	5627	33	or	or	CC
6912	5627	34	_	_	NNP
6912	5627	35	1	1	CD
6912	5627	36	small	small	JJ
6912	5627	37	chopped	chop	VBN
6912	5627	38	sweet	sweet	JJ
6912	5627	39	pepper	pepper	NN
6912	5627	40	1	1	CD
6912	5627	41	1/4	1/4	CD
6912	5627	42	teaspoonfuls	teaspoonful	NNS
6912	5627	43	salt	salt	NN
6912	5627	44	Make	make	VB
6912	5627	45	a	a	DT
6912	5627	46	mush	mush	NN
6912	5627	47	by	by	IN
6912	5627	48	stirring	stir	VBG
6912	5627	49	the	the	DT
6912	5627	50	corn	corn	NN
6912	5627	51	-	-	HYPH
6912	5627	52	meal	meal	NN
6912	5627	53	and	and	CC
6912	5627	54	1	1	CD
6912	5627	55	1/2	1/2	CD
6912	5627	56	teaspoons	teaspoon	NNS
6912	5627	57	salt	salt	NN
6912	5627	58	into	into	IN
6912	5627	59	boiling	boiling	NN
6912	5627	60	water	water	NN
6912	5627	61	.	.	.
6912	5628	1	Cook	cook	VB
6912	5628	2	in	in	IN
6912	5628	3	a	a	DT
6912	5628	4	double	double	JJ
6912	5628	5	boiler	boiler	NN
6912	5628	6	or	or	CC
6912	5628	7	over	over	IN
6912	5628	8	water	water	NN
6912	5628	9	for	for	IN
6912	5628	10	45	45	CD
6912	5628	11	minutes	minute	NNS
6912	5628	12	.	.	.
6912	5629	1	Brown	brown	VB
6912	5629	2	the	the	DT
6912	5629	3	onion	onion	NN
6912	5629	4	in	in	IN
6912	5629	5	the	the	DT
6912	5629	6	fat	fat	NN
6912	5629	7	,	,	,
6912	5629	8	add	add	VB
6912	5629	9	the	the	DT
6912	5629	10	chopped	chop	VBN
6912	5629	11	meat	meat	NN
6912	5629	12	,	,	,
6912	5629	13	and	and	CC
6912	5629	14	stir	stir	VB
6912	5629	15	until	until	IN
6912	5629	16	the	the	DT
6912	5629	17	red	red	JJ
6912	5629	18	color	color	NN
6912	5629	19	disappears	disappear	VBZ
6912	5629	20	.	.	.
6912	5630	1	Add	add	VB
6912	5630	2	the	the	DT
6912	5630	3	tomato	tomato	NN
6912	5630	4	,	,	,
6912	5630	5	pepper	pepper	NN
6912	5630	6	,	,	,
6912	5630	7	and	and	CC
6912	5630	8	salt	salt	NN
6912	5630	9	.	.	.
6912	5631	1	Grease	grease	VB
6912	5631	2	a	a	DT
6912	5631	3	baking	baking	NN
6912	5631	4	-	-	HYPH
6912	5631	5	dish	dish	NN
6912	5631	6	,	,	,
6912	5631	7	put	put	VBN
6912	5631	8	in	in	RP
6912	5631	9	a	a	DT
6912	5631	10	layer	layer	NN
6912	5631	11	of	of	IN
6912	5631	12	corn	corn	NN
6912	5631	13	-	-	HYPH
6912	5631	14	meal	meal	NN
6912	5631	15	mush	mush	NN
6912	5631	16	,	,	,
6912	5631	17	add	add	VB
6912	5631	18	the	the	DT
6912	5631	19	seasoned	season	VBN
6912	5631	20	meat	meat	NN
6912	5631	21	,	,	,
6912	5631	22	and	and	CC
6912	5631	23	cover	cover	VB
6912	5631	24	with	with	IN
6912	5631	25	mush	mush	NN
6912	5631	26	.	.	.
6912	5632	1	Bake	bake	VB
6912	5632	2	30	30	CD
6912	5632	3	minutes	minute	NNS
6912	5632	4	.	.	.
6912	5633	1	(	(	-LRB-
6912	5633	2	Adapted	adapt	VBN
6912	5633	3	from	from	IN
6912	5633	4	_	_	NNP
6912	5633	5	United	United	NNP
6912	5633	6	States	States	NNP
6912	5633	7	Department	Department	NNP
6912	5633	8	of	of	IN
6912	5633	9	Agriculture	Agriculture	NNP
6912	5633	10	Leaflet	Leaflet	NNP
6912	5633	11	_	_	NNP
6912	5633	12	.	.	.
6912	5633	13	)	)	-RRB-
6912	5634	1	CREOLE	creole	NN
6912	5634	2	STEW	STEW	NNS
6912	5634	3	1	1	CD
6912	5634	4	pound	pound	NN
6912	5634	5	lean	lean	JJ
6912	5634	6	beef	beef	NN
6912	5634	7	or	or	CC
6912	5634	8	1	1	CD
6912	5634	9	medium	medium	NN
6912	5634	10	fowl	fowl	NN
6912	5634	11	1	1	CD
6912	5634	12	tablespoonful	tablespoonful	JJ
6912	5634	13	fat	fat	NN
6912	5634	14	1/4	1/4	CD
6912	5634	15	cupful	cupful	JJ
6912	5634	16	chopped	chop	VBN
6912	5634	17	onion	onion	NN
6912	5634	18	1/2	1/2	CD
6912	5634	19	cupful	cupful	JJ
6912	5634	20	chopped	chop	VBD
6912	5634	21	sweet	sweet	JJ
6912	5634	22	peppers	pepper	NNS
6912	5634	23	1	1	CD
6912	5634	24	cupful	cupful	JJ
6912	5634	25	boiling	boiling	NN
6912	5634	26	water	water	NN
6912	5634	27	1/2	1/2	CD
6912	5634	28	cupful	cupful	JJ
6912	5634	29	rice	rice	NN
6912	5634	30	1	1	CD
6912	5634	31	cupful	cupful	JJ
6912	5634	32	carrots	carrot	NNS
6912	5634	33	or	or	CC
6912	5634	34	okra	okra	NN
6912	5634	35	(	(	-LRB-
6912	5634	36	cut	cut	VBN
6912	5634	37	into	into	IN
6912	5634	38	small	small	JJ
6912	5634	39	pieces	piece	NNS
6912	5634	40	)	)	-RRB-
6912	5634	41	2	2	CD
6912	5634	42	cupfuls	cupful	NNS
6912	5634	43	tomatoes	tomato	NNS
6912	5634	44	2	2	CD
6912	5634	45	1/2	1/2	CD
6912	5634	46	teaspoonfuls	teaspoonful	NNS
6912	5634	47	salt	salt	NN
6912	5634	48	Cut	Cut	NNP
6912	5634	49	the	the	DT
6912	5634	50	meat	meat	NN
6912	5634	51	into	into	IN
6912	5634	52	small	small	JJ
6912	5634	53	pieces	piece	NNS
6912	5634	54	or	or	CC
6912	5634	55	cut	cut	VB
6912	5634	56	the	the	DT
6912	5634	57	fowl	fowl	NN
6912	5634	58	into	into	IN
6912	5634	59	joints	joint	NNS
6912	5634	60	.	.	.
6912	5635	1	In	in	IN
6912	5635	2	a	a	DT
6912	5635	3	frying	fry	VBG
6912	5635	4	pan	pan	NN
6912	5635	5	melt	melt	VB
6912	5635	6	the	the	DT
6912	5635	7	fat	fat	NN
6912	5635	8	,	,	,
6912	5635	9	add	add	VB
6912	5635	10	the	the	DT
6912	5635	11	onions	onion	NNS
6912	5635	12	,	,	,
6912	5635	13	peppers	pepper	NNS
6912	5635	14	,	,	,
6912	5635	15	meat	meat	NN
6912	5635	16	,	,	,
6912	5635	17	or	or	CC
6912	5635	18	chicken	chicken	NN
6912	5635	19	.	.	.
6912	5636	1	Brown	Brown	NNP
6912	5636	2	for	for	IN
6912	5636	3	a	a	DT
6912	5636	4	few	few	JJ
6912	5636	5	minutes	minute	NNS
6912	5636	6	.	.	.
6912	5637	1	Pour	pour	VB
6912	5637	2	these	these	DT
6912	5637	3	materials	material	NNS
6912	5637	4	into	into	IN
6912	5637	5	a	a	DT
6912	5637	6	casserole	casserole	NN
6912	5637	7	or	or	CC
6912	5637	8	kettle	kettle	NN
6912	5637	9	of	of	IN
6912	5637	10	the	the	DT
6912	5637	11	fireless	fireless	NN
6912	5637	12	cooker	cooker	NN
6912	5637	13	and	and	CC
6912	5637	14	add	add	VB
6912	5637	15	the	the	DT
6912	5637	16	other	other	JJ
6912	5637	17	ingredients	ingredient	NNS
6912	5637	18	.	.	.
6912	5638	1	If	if	IN
6912	5638	2	the	the	DT
6912	5638	3	casserole	casserole	NN
6912	5638	4	is	be	VBZ
6912	5638	5	used	use	VBN
6912	5638	6	,	,	,
6912	5638	7	cook	cook	VB
6912	5638	8	at	at	IN
6912	5638	9	simmering	simmer	VBG
6912	5638	10	temperature	temperature	NN
6912	5638	11	for	for	IN
6912	5638	12	2	2	CD
6912	5638	13	hours	hour	NNS
6912	5638	14	.	.	.
6912	5639	1	If	if	IN
6912	5639	2	the	the	DT
6912	5639	3	stew	stew	NN
6912	5639	4	is	be	VBZ
6912	5639	5	to	to	TO
6912	5639	6	be	be	VB
6912	5639	7	cooked	cook	VBN
6912	5639	8	in	in	IN
6912	5639	9	the	the	DT
6912	5639	10	fireless	fireless	NN
6912	5639	11	cooker	cooker	NN
6912	5639	12	,	,	,
6912	5639	13	cook	cook	VB
6912	5639	14	it	-PRON-	PRP
6912	5639	15	directly	directly	RB
6912	5639	16	over	over	IN
6912	5639	17	the	the	DT
6912	5639	18	flame	flame	NN
6912	5639	19	for	for	IN
6912	5639	20	1/2	1/2	CD
6912	5639	21	hour	hour	NN
6912	5639	22	and	and	CC
6912	5639	23	then	then	RB
6912	5639	24	place	place	VB
6912	5639	25	it	-PRON-	PRP
6912	5639	26	in	in	IN
6912	5639	27	the	the	DT
6912	5639	28	fireless	fireless	NN
6912	5639	29	cooker	cooker	NN
6912	5639	30	from	from	IN
6912	5639	31	2	2	CD
6912	5639	32	to	to	IN
6912	5639	33	3	3	CD
6912	5639	34	hours	hour	NNS
6912	5639	35	.	.	.
6912	5640	1	Serve	serve	VB
6912	5640	2	hot	hot	JJ
6912	5640	3	.	.	.
6912	5641	1	With	with	IN
6912	5641	2	chicken	chicken	NN
6912	5641	3	and	and	CC
6912	5641	4	okra	okra	NN
6912	5641	5	this	this	DT
6912	5641	6	is	be	VBZ
6912	5641	7	the	the	DT
6912	5641	8	famous	famous	JJ
6912	5641	9	Creole	Creole	NNP
6912	5641	10	Chicken	Chicken	NNP
6912	5641	11	of	of	IN
6912	5641	12	the	the	DT
6912	5641	13	South	South	NNP
6912	5641	14	.	.	.
6912	5642	1	(	(	-LRB-
6912	5642	2	Adapted	adapt	VBN
6912	5642	3	from	from	IN
6912	5642	4	_	_	NNP
6912	5642	5	United	United	NNP
6912	5642	6	States	States	NNP
6912	5642	7	Department	Department	NNP
6912	5642	8	of	of	IN
6912	5642	9	Agriculture	Agriculture	NNP
6912	5642	10	Leaflet	Leaflet	NNP
6912	5642	11	_	_	NNP
6912	5642	12	.	.	.
6912	5642	13	)	)	-RRB-
6912	5643	1	QUESTIONS	questions	VB
6912	5643	2	Make	make	VB
6912	5643	3	a	a	DT
6912	5643	4	list	list	NN
6912	5643	5	of	of	IN
6912	5643	6	meat	meat	NN
6912	5643	7	-	-	HYPH
6912	5643	8	extending	extend	VBG
6912	5643	9	dishes	dish	NNS
6912	5643	10	.	.	.
6912	5644	1	Make	make	VB
6912	5644	2	a	a	DT
6912	5644	3	list	list	NN
6912	5644	4	of	of	IN
6912	5644	5	foods	food	NNS
6912	5644	6	suitable	suitable	JJ
6912	5644	7	for	for	IN
6912	5644	8	the	the	DT
6912	5644	9	main	main	JJ
6912	5644	10	food	food	NN
6912	5644	11	of	of	IN
6912	5644	12	one	one	CD
6912	5644	13	-	-	HYPH
6912	5644	14	dish	dish	NN
6912	5644	15	meals	meal	NNS
6912	5644	16	.	.	.
6912	5645	1	How	how	WRB
6912	5645	2	many	many	JJ
6912	5645	3	persons	person	NNS
6912	5645	4	will	will	MD
6912	5645	5	one	one	CD
6912	5645	6	pound	pound	NN
6912	5645	7	of	of	IN
6912	5645	8	meat	meat	NN
6912	5645	9	serve	serve	VB
6912	5645	10	?	?	.
6912	5646	1	How	how	WRB
6912	5646	2	many	many	JJ
6912	5646	3	persons	person	NNS
6912	5646	4	will	will	MD
6912	5646	5	the	the	DT
6912	5646	6	dishes	dish	NNS
6912	5646	7	of	of	IN
6912	5646	8	this	this	DT
6912	5646	9	lesson	lesson	NN
6912	5646	10	(	(	-LRB-
6912	5646	11	each	each	DT
6912	5646	12	containing	contain	VBG
6912	5646	13	one	one	CD
6912	5646	14	pound	pound	NN
6912	5646	15	of	of	IN
6912	5646	16	meat	meat	NN
6912	5646	17	)	)	-RRB-
6912	5646	18	serve	serve	VB
6912	5646	19	?	?	.
6912	5647	1	Tell	tell	VB
6912	5647	2	why	why	WRB
6912	5647	3	the	the	DT
6912	5647	4	foods	food	NNS
6912	5647	5	comprising	comprise	VBG
6912	5647	6	these	these	DT
6912	5647	7	dishes	dish	NNS
6912	5647	8	are	be	VBP
6912	5647	9	desirable	desirable	JJ
6912	5647	10	food	food	NN
6912	5647	11	combinations	combination	NNS
6912	5647	12	.	.	.
6912	5648	1	RELATED	related	JJ
6912	5648	2	WORK	work	NN
6912	5648	3	LESSON	LESSON	NNP
6912	5648	4	CV	CV	NNP
6912	5648	5	MENU	menu	NN
6912	5648	6	-	-	HYPH
6912	5648	7	MAKING	make	VBG
6912	5648	8	REPRESENTATION	representation	NN
6912	5648	9	OF	of	IN
6912	5648	10	ALL	all	DT
6912	5648	11	ESSENTIALS	essential	NNS
6912	5648	12	OF	of	IN
6912	5648	13	DIET.--All	DIET.--All	.
6912	5648	14	the	the	DT
6912	5648	15	foodstuffs	foodstuff	NNS
6912	5648	16	or	or	CC
6912	5648	17	nutrients	nutrient	NNS
6912	5648	18	should	should	MD
6912	5648	19	be	be	VB
6912	5648	20	represented	represent	VBN
6912	5648	21	in	in	IN
6912	5648	22	the	the	DT
6912	5648	23	foods	food	NNS
6912	5648	24	of	of	IN
6912	5648	25	a	a	DT
6912	5648	26	meal	meal	NN
6912	5648	27	,	,	,
6912	5648	28	or	or	CC
6912	5648	29	at	at	IN
6912	5648	30	least	least	JJS
6912	5648	31	in	in	IN
6912	5648	32	the	the	DT
6912	5648	33	foods	food	NNS
6912	5648	34	composing	compose	VBG
6912	5648	35	a	a	DT
6912	5648	36	day	day	NN
6912	5648	37	's	's	POS
6912	5648	38	diet	diet	NN
6912	5648	39	.	.	.
6912	5649	1	The	the	DT
6912	5649	2	meal	meal	NN
6912	5649	3	,	,	,
6912	5649	4	or	or	CC
6912	5649	5	the	the	DT
6912	5649	6	day	day	NN
6912	5649	7	's	's	POS
6912	5649	8	ration	ration	NN
6912	5649	9	,	,	,
6912	5649	10	should	should	MD
6912	5649	11	consist	consist	VB
6912	5649	12	of	of	IN
6912	5649	13	:	:	:
6912	5649	14	Food	food	NN
6912	5649	15	rich	rich	JJ
6912	5649	16	in	in	IN
6912	5649	17	carbohydrates	carbohydrate	NNS
6912	5649	18	and	and	CC
6912	5649	19	fat	fat	NN
6912	5649	20	,	,	,
6912	5649	21	to	to	TO
6912	5649	22	supply	supply	VB
6912	5649	23	energy	energy	NN
6912	5649	24	to	to	IN
6912	5649	25	the	the	DT
6912	5649	26	body	body	NN
6912	5649	27	.	.	.
6912	5650	1	Food	food	NN
6912	5650	2	rich	rich	JJ
6912	5650	3	in	in	IN
6912	5650	4	protein	protein	NN
6912	5650	5	[	[	-LRB-
6912	5650	6	Footnote	Footnote	NNP
6912	5650	7	70	70	CD
6912	5650	8	:	:	:
6912	5650	9	Protein	protein	NN
6912	5650	10	is	be	VBZ
6912	5650	11	not	not	RB
6912	5650	12	only	only	RB
6912	5650	13	a	a	DT
6912	5650	14	body	body	NN
6912	5650	15	-	-	HYPH
6912	5650	16	builder	builder	NN
6912	5650	17	,	,	,
6912	5650	18	but	but	CC
6912	5650	19	also	also	RB
6912	5650	20	a	a	DT
6912	5650	21	fuel	fuel	NN
6912	5650	22	.	.	.
6912	5651	1	But	but	CC
6912	5651	2	since	since	IN
6912	5651	3	it	-PRON-	PRP
6912	5651	4	should	should	MD
6912	5651	5	be	be	VB
6912	5651	6	used	use	VBN
6912	5651	7	chiefly	chiefly	RB
6912	5651	8	for	for	IN
6912	5651	9	body	body	NN
6912	5651	10	-	-	HYPH
6912	5651	11	building	building	NN
6912	5651	12	(	(	-LRB-
6912	5651	13	see	see	VB
6912	5651	14	_	_	NNP
6912	5651	15	Daily	Daily	NNP
6912	5651	16	Carbohydrate	Carbohydrate	NNP
6912	5651	17	and	and	CC
6912	5651	18	Fat	Fat	NNP
6912	5651	19	Requirement	Requirement	NNP
6912	5651	20	_	_	NNP
6912	5651	21	)	)	-RRB-
6912	5651	22	its	-PRON-	PRP$
6912	5651	23	energy	energy	NN
6912	5651	24	-	-	HYPH
6912	5651	25	giving	give	VBG
6912	5651	26	power	power	NN
6912	5651	27	is	be	VBZ
6912	5651	28	not	not	RB
6912	5651	29	considered	consider	VBN
6912	5651	30	in	in	IN
6912	5651	31	meal	meal	NN
6912	5651	32	planning	planning	NN
6912	5651	33	.	.	.
6912	5651	34	]	]	-RRB-
6912	5652	1	and	and	CC
6912	5652	2	ash	ash	NNP
6912	5652	3	,	,	,
6912	5652	4	to	to	TO
6912	5652	5	build	build	VB
6912	5652	6	the	the	DT
6912	5652	7	body	body	NN
6912	5652	8	.	.	.
6912	5653	1	Food	food	NN
6912	5653	2	in	in	IN
6912	5653	3	the	the	DT
6912	5653	4	form	form	NN
6912	5653	5	of	of	IN
6912	5653	6	ash	ash	NN
6912	5653	7	and	and	CC
6912	5653	8	water	water	NN
6912	5653	9	,	,	,
6912	5653	10	to	to	TO
6912	5653	11	regulate	regulate	VB
6912	5653	12	the	the	DT
6912	5653	13	processes	process	NNS
6912	5653	14	of	of	IN
6912	5653	15	the	the	DT
6912	5653	16	body	body	NN
6912	5653	17	.	.	.
6912	5654	1	Food	food	NN
6912	5654	2	containing	contain	VBG
6912	5654	3	vitamines	vitamine	NNS
6912	5654	4	,	,	,
6912	5654	5	to	to	TO
6912	5654	6	promote	promote	VB
6912	5654	7	the	the	DT
6912	5654	8	health	health	NN
6912	5654	9	and	and	CC
6912	5654	10	growth	growth	NN
6912	5654	11	of	of	IN
6912	5654	12	the	the	DT
6912	5654	13	body	body	NN
6912	5654	14	.	.	.
6912	5655	1	Food	food	NN
6912	5655	2	containing	contain	VBG
6912	5655	3	cellulose	cellulose	NN
6912	5655	4	,	,	,
6912	5655	5	to	to	TO
6912	5655	6	give	give	VB
6912	5655	7	bulk	bulk	NN
6912	5655	8	to	to	TO
6912	5655	9	diet	diet	VB
6912	5655	10	.	.	.
6912	5656	1	Water	water	NN
6912	5656	2	is	be	VBZ
6912	5656	3	supplied	supply	VBN
6912	5656	4	to	to	IN
6912	5656	5	some	some	DT
6912	5656	6	extent	extent	NN
6912	5656	7	with	with	IN
6912	5656	8	almost	almost	RB
6912	5656	9	all	all	PDT
6912	5656	10	the	the	DT
6912	5656	11	foods	food	NNS
6912	5656	12	of	of	IN
6912	5656	13	a	a	DT
6912	5656	14	meal	meal	NN
6912	5656	15	,	,	,
6912	5656	16	but	but	CC
6912	5656	17	as	as	IN
6912	5656	18	mentioned	mention	VBN
6912	5656	19	previously	previously	RB
6912	5656	20	,	,	,
6912	5656	21	a	a	DT
6912	5656	22	generous	generous	JJ
6912	5656	23	quantity	quantity	NN
6912	5656	24	should	should	MD
6912	5656	25	be	be	VB
6912	5656	26	used	use	VBN
6912	5656	27	as	as	IN
6912	5656	28	a	a	DT
6912	5656	29	beverage	beverage	NN
6912	5656	30	.	.	.
6912	5657	1	A	a	DT
6912	5657	2	consideration	consideration	NN
6912	5657	3	of	of	IN
6912	5657	4	the	the	DT
6912	5657	5	kinds	kind	NNS
6912	5657	6	of	of	IN
6912	5657	7	food	food	NN
6912	5657	8	to	to	TO
6912	5657	9	meet	meet	VB
6912	5657	10	the	the	DT
6912	5657	11	different	different	JJ
6912	5657	12	needs	need	NNS
6912	5657	13	of	of	IN
6912	5657	14	the	the	DT
6912	5657	15	body	body	NN
6912	5657	16	follows	follow	VBZ
6912	5657	17	:	:	:
6912	5657	18	A.	a.	NN
6912	5658	1	_	_	NNP
6912	5658	2	Food	Food	NNP
6912	5658	3	for	for	IN
6912	5658	4	Energy_.--Although	Energy_.--Although	NNP
6912	5658	5	both	both	DT
6912	5658	6	_	_	NNP
6912	5658	7	starch	starch	NN
6912	5658	8	_	_	NNP
6912	5658	9	and	and	CC
6912	5658	10	_	_	NNP
6912	5658	11	sugar	sugar	NN
6912	5658	12	_	_	NNP
6912	5658	13	are	be	VBP
6912	5658	14	carbohydrates	carbohydrate	NNS
6912	5658	15	which	which	WDT
6912	5658	16	furnish	furnish	VBP
6912	5658	17	energy	energy	NN
6912	5658	18	to	to	IN
6912	5658	19	the	the	DT
6912	5658	20	body	body	NN
6912	5658	21	,	,	,
6912	5658	22	this	this	DT
6912	5658	23	need	need	NN
6912	5658	24	of	of	IN
6912	5658	25	the	the	DT
6912	5658	26	body	body	NN
6912	5658	27	should	should	MD
6912	5658	28	be	be	VB
6912	5658	29	supplied	supply	VBN
6912	5658	30	for	for	IN
6912	5658	31	the	the	DT
6912	5658	32	most	most	JJS
6912	5658	33	part	part	NN
6912	5658	34	by	by	IN
6912	5658	35	starch	starch	NN
6912	5658	36	.	.	.
6912	5659	1	The	the	DT
6912	5659	2	harmful	harmful	JJ
6912	5659	3	effects	effect	NNS
6912	5659	4	of	of	IN
6912	5659	5	excessive	excessive	JJ
6912	5659	6	sugar	sugar	NN
6912	5659	7	eating	eat	VBG
6912	5659	8	were	be	VBD
6912	5659	9	mentioned	mention	VBN
6912	5659	10	previously	previously	RB
6912	5659	11	.	.	.
6912	5660	1	A	a	DT
6912	5660	2	certain	certain	JJ
6912	5660	3	amount	amount	NN
6912	5660	4	of	of	IN
6912	5660	5	_	_	NNP
6912	5660	6	fat	fat	NN
6912	5660	7	_	_	NNP
6912	5660	8	is	be	VBZ
6912	5660	9	needed	need	VBN
6912	5660	10	for	for	IN
6912	5660	11	energy	energy	NN
6912	5660	12	-	-	HYPH
6912	5660	13	giving	giving	NN
6912	5660	14	.	.	.
6912	5661	1	A	a	DT
6912	5661	2	meal	meal	NN
6912	5661	3	containing	contain	VBG
6912	5661	4	fat	fat	NN
6912	5661	5	"	"	''
6912	5661	6	stays	stay	VBZ
6912	5661	7	by	by	IN
6912	5661	8	"	"	``
6912	5661	9	a	a	DT
6912	5661	10	person	person	NN
6912	5661	11	for	for	IN
6912	5661	12	a	a	DT
6912	5661	13	longer	long	JJR
6912	5661	14	time	time	NN
6912	5661	15	than	than	IN
6912	5661	16	one	one	CD
6912	5661	17	devoid	devoid	NN
6912	5661	18	of	of	IN
6912	5661	19	foods	food	NNS
6912	5661	20	rich	rich	JJ
6912	5661	21	in	in	IN
6912	5661	22	fat	fat	NN
6912	5661	23	.	.	.
6912	5662	1	This	this	DT
6912	5662	2	is	be	VBZ
6912	5662	3	because	because	IN
6912	5662	4	fat	fat	NN
6912	5662	5	is	be	VBZ
6912	5662	6	more	more	RBR
6912	5662	7	slowly	slowly	RB
6912	5662	8	digested	digested	JJ
6912	5662	9	than	than	IN
6912	5662	10	other	other	JJ
6912	5662	11	foodstuffs	foodstuff	NNS
6912	5662	12	.	.	.
6912	5663	1	Hence	hence	RB
6912	5663	2	a	a	DT
6912	5663	3	vigorous	vigorous	JJ
6912	5663	4	person	person	NN
6912	5663	5	leading	lead	VBG
6912	5663	6	an	an	DT
6912	5663	7	active	active	JJ
6912	5663	8	outdoor	outdoor	JJ
6912	5663	9	life	life	NN
6912	5663	10	may	may	MD
6912	5663	11	feel	feel	VB
6912	5663	12	much	much	RB
6912	5663	13	more	more	RBR
6912	5663	14	comfortable	comfortable	JJ
6912	5663	15	when	when	WRB
6912	5663	16	fat	fat	NN
6912	5663	17	is	be	VBZ
6912	5663	18	included	include	VBN
6912	5663	19	in	in	IN
6912	5663	20	his	-PRON-	PRP$
6912	5663	21	diet	diet	NN
6912	5663	22	.	.	.
6912	5664	1	On	on	IN
6912	5664	2	the	the	DT
6912	5664	3	other	other	JJ
6912	5664	4	hand	hand	NN
6912	5664	5	,	,	,
6912	5664	6	those	those	DT
6912	5664	7	exercising	exercise	VBG
6912	5664	8	little	little	JJ
6912	5664	9	find	find	VBP
6912	5664	10	that	that	IN
6912	5664	11	fat	fat	JJ
6912	5664	12	-	-	HYPH
6912	5664	13	rich	rich	JJ
6912	5664	14	foods	food	NNS
6912	5664	15	distress	distress	VBP
6912	5664	16	them	-PRON-	PRP
6912	5664	17	greatly	greatly	RB
6912	5664	18	,	,	,
6912	5664	19	since	since	IN
6912	5664	20	they	-PRON-	PRP
6912	5664	21	are	be	VBP
6912	5664	22	too	too	RB
6912	5664	23	slowly	slowly	RB
6912	5664	24	digested	digest	VBN
6912	5664	25	.	.	.
6912	5665	1	For	for	IN
6912	5665	2	many	many	JJ
6912	5665	3	persons	person	NNS
6912	5665	4	,	,	,
6912	5665	5	the	the	DT
6912	5665	6	use	use	NN
6912	5665	7	of	of	IN
6912	5665	8	much	much	JJ
6912	5665	9	fat	fat	NN
6912	5665	10	is	be	VBZ
6912	5665	11	harmful	harmful	JJ
6912	5665	12	.	.	.
6912	5666	1	Since	since	IN
6912	5666	2	butter	butter	NN
6912	5666	3	contains	contain	VBZ
6912	5666	4	the	the	DT
6912	5666	5	fat	fat	JJ
6912	5666	6	-	-	HYPH
6912	5666	7	soluble	soluble	JJ
6912	5666	8	vitamine	vitamine	NN
6912	5666	9	,	,	,
6912	5666	10	it	-PRON-	PRP
6912	5666	11	is	be	VBZ
6912	5666	12	valuable	valuable	JJ
6912	5666	13	not	not	RB
6912	5666	14	only	only	RB
6912	5666	15	for	for	IN
6912	5666	16	energy	energy	NN
6912	5666	17	-	-	HYPH
6912	5666	18	giving	giving	NN
6912	5666	19	,	,	,
6912	5666	20	but	but	CC
6912	5666	21	for	for	IN
6912	5666	22	growth	growth	NN
6912	5666	23	-	-	HYPH
6912	5666	24	promoting	promoting	NN
6912	5666	25	.	.	.
6912	5667	1	B.	B.	NNP
6912	5668	1	_	_	NNP
6912	5668	2	Food	Food	NNP
6912	5668	3	for	for	IN
6912	5668	4	Body	body	NN
6912	5668	5	-	-	HYPH
6912	5668	6	building	building	NN
6912	5668	7	and	and	CC
6912	5668	8	Repairing_.--Both	Repairing_.--Both	NNP
6912	5668	9	_	_	NNP
6912	5668	10	protein	protein	NN
6912	5668	11	_	_	NNP
6912	5668	12	and	and	CC
6912	5668	13	_	_	NNP
6912	5668	14	ash	ash	NN
6912	5668	15	_	_	NNP
6912	5668	16	are	be	VBP
6912	5668	17	needed	need	VBN
6912	5668	18	for	for	IN
6912	5668	19	body	body	NN
6912	5668	20	-	-	HYPH
6912	5668	21	building	building	NN
6912	5668	22	.	.	.
6912	5669	1	The	the	DT
6912	5669	2	former	former	JJ
6912	5669	3	foodstuff	foodstuff	NN
6912	5669	4	contains	contain	VBZ
6912	5669	5	the	the	DT
6912	5669	6	element	element	NN
6912	5669	7	nitrogen,--one	nitrogen,--one	CD
6912	5669	8	of	of	IN
6912	5669	9	the	the	DT
6912	5669	10	necessary	necessary	JJ
6912	5669	11	elements	element	NNS
6912	5669	12	for	for	IN
6912	5669	13	the	the	DT
6912	5669	14	growth	growth	NN
6912	5669	15	and	and	CC
6912	5669	16	maintenance	maintenance	NN
6912	5669	17	of	of	IN
6912	5669	18	the	the	DT
6912	5669	19	body	body	NN
6912	5669	20	.	.	.
6912	5670	1	Since	since	IN
6912	5670	2	there	there	EX
6912	5670	3	are	be	VBP
6912	5670	4	several	several	JJ
6912	5670	5	kinds	kind	NNS
6912	5670	6	of	of	IN
6912	5670	7	food	food	NN
6912	5670	8	containing	contain	VBG
6912	5670	9	protein	protein	NN
6912	5670	10	,	,	,
6912	5670	11	the	the	DT
6912	5670	12	question	question	NN
6912	5670	13	arises	arise	VBZ
6912	5670	14	whether	whether	IN
6912	5670	15	protein	protein	NN
6912	5670	16	is	be	VBZ
6912	5670	17	best	well	RBS
6912	5670	18	supplied	supply	VBN
6912	5670	19	by	by	IN
6912	5670	20	meat	meat	NN
6912	5670	21	,	,	,
6912	5670	22	eggs	egg	NNS
6912	5670	23	,	,	,
6912	5670	24	milk	milk	NN
6912	5670	25	,	,	,
6912	5670	26	cheese	cheese	NN
6912	5670	27	,	,	,
6912	5670	28	or	or	CC
6912	5670	29	vegetable	vegetable	NN
6912	5670	30	protein	protein	NN
6912	5670	31	foods	food	NNS
6912	5670	32	.	.	.
6912	5671	1	There	there	EX
6912	5671	2	are	be	VBP
6912	5671	3	some	some	DT
6912	5671	4	who	who	WP
6912	5671	5	contend	contend	VBP
6912	5671	6	that	that	IN
6912	5671	7	meat	meat	NN
6912	5671	8	is	be	VBZ
6912	5671	9	the	the	DT
6912	5671	10	least	least	JJS
6912	5671	11	desirable	desirable	JJ
6912	5671	12	source	source	NN
6912	5671	13	of	of	IN
6912	5671	14	protein	protein	NN
6912	5671	15	food	food	NN
6912	5671	16	.	.	.
6912	5672	1	The	the	DT
6912	5672	2	use	use	NN
6912	5672	3	of	of	IN
6912	5672	4	much	much	JJ
6912	5672	5	meat	meat	NN
6912	5672	6	may	may	MD
6912	5672	7	lead	lead	VB
6912	5672	8	to	to	IN
6912	5672	9	the	the	DT
6912	5672	10	formation	formation	NN
6912	5672	11	of	of	IN
6912	5672	12	an	an	DT
6912	5672	13	excess	excess	NN
6912	5672	14	of	of	IN
6912	5672	15	uric	uric	JJ
6912	5672	16	acid	acid	NN
6912	5672	17	which	which	WDT
6912	5672	18	is	be	VBZ
6912	5672	19	eliminated	eliminate	VBN
6912	5672	20	by	by	IN
6912	5672	21	some	some	DT
6912	5672	22	persons	person	NNS
6912	5672	23	with	with	IN
6912	5672	24	difficulty	difficulty	NN
6912	5672	25	.	.	.
6912	5673	1	It	-PRON-	PRP
6912	5673	2	may	may	MD
6912	5673	3	also	also	RB
6912	5673	4	cause	cause	VB
6912	5673	5	intestinal	intestinal	JJ
6912	5673	6	putrefaction	putrefaction	NN
6912	5673	7	.	.	.
6912	5674	1	Many	many	JJ
6912	5674	2	find	find	VBP
6912	5674	3	that	that	IN
6912	5674	4	by	by	IN
6912	5674	5	using	use	VBG
6912	5674	6	meat	meat	NN
6912	5674	7	once	once	RB
6912	5674	8	a	a	DT
6912	5674	9	day	day	NN
6912	5674	10	their	-PRON-	PRP$
6912	5674	11	health	health	NN
6912	5674	12	is	be	VBZ
6912	5674	13	normal	normal	JJ
6912	5674	14	.	.	.
6912	5675	1	Others	other	NNS
6912	5675	2	find	find	VBP
6912	5675	3	that	that	IN
6912	5675	4	by	by	IN
6912	5675	5	using	use	VBG
6912	5675	6	meat	meat	NN
6912	5675	7	but	but	CC
6912	5675	8	several	several	JJ
6912	5675	9	times	time	NNS
6912	5675	10	a	a	DT
6912	5675	11	week	week	NN
6912	5675	12	a	a	DT
6912	5675	13	more	more	RBR
6912	5675	14	desirable	desirable	JJ
6912	5675	15	condition	condition	NN
6912	5675	16	is	be	VBZ
6912	5675	17	maintained	maintain	VBN
6912	5675	18	.	.	.
6912	5676	1	Doubtless	doubtless	RB
6912	5676	2	many	many	JJ
6912	5676	3	people	people	NNS
6912	5676	4	would	would	MD
6912	5676	5	find	find	VB
6912	5676	6	themselves	-PRON-	PRP
6912	5676	7	much	much	RB
6912	5676	8	benefited	benefit	VBN
6912	5676	9	by	by	IN
6912	5676	10	using	use	VBG
6912	5676	11	less	less	JJR
6912	5676	12	meat	meat	NN
6912	5676	13	.	.	.
6912	5677	1	If	if	IN
6912	5677	2	the	the	DT
6912	5677	3	quantity	quantity	NN
6912	5677	4	of	of	IN
6912	5677	5	meat	meat	NN
6912	5677	6	eaten	eat	VBN
6912	5677	7	is	be	VBZ
6912	5677	8	greatly	greatly	RB
6912	5677	9	lessened	lessen	VBN
6912	5677	10	,	,	,
6912	5677	11	care	care	NN
6912	5677	12	should	should	MD
6912	5677	13	be	be	VB
6912	5677	14	taken	take	VBN
6912	5677	15	that	that	DT
6912	5677	16	protein	protein	NN
6912	5677	17	is	be	VBZ
6912	5677	18	supplied	supply	VBN
6912	5677	19	by	by	IN
6912	5677	20	other	other	JJ
6912	5677	21	foods	food	NNS
6912	5677	22	,	,	,
6912	5677	23	such	such	JJ
6912	5677	24	as	as	IN
6912	5677	25	eggs	egg	NNS
6912	5677	26	,	,	,
6912	5677	27	legumes	legume	NNS
6912	5677	28	,	,	,
6912	5677	29	cheese	cheese	NN
6912	5677	30	,	,	,
6912	5677	31	and	and	CC
6912	5677	32	the	the	DT
6912	5677	33	various	various	JJ
6912	5677	34	meat	meat	NN
6912	5677	35	-	-	HYPH
6912	5677	36	substitute	substitute	NN
6912	5677	37	dishes	dish	NNS
6912	5677	38	.	.	.
6912	5678	1	Care	care	NN
6912	5678	2	should	should	MD
6912	5678	3	also	also	RB
6912	5678	4	be	be	VB
6912	5678	5	taken	take	VBN
6912	5678	6	to	to	TO
6912	5678	7	see	see	VB
6912	5678	8	that	that	IN
6912	5678	9	complete	complete	JJ
6912	5678	10	proteins	protein	NNS
6912	5678	11	are	be	VBP
6912	5678	12	included	include	VBN
6912	5678	13	in	in	IN
6912	5678	14	diet	diet	NNP
6912	5678	15	.	.	.
6912	5679	1	If	if	IN
6912	5679	2	foods	food	NNS
6912	5679	3	containing	contain	VBG
6912	5679	4	incomplete	incomplete	JJ
6912	5679	5	protein	protein	NN
6912	5679	6	such	such	JJ
6912	5679	7	as	as	IN
6912	5679	8	some	some	DT
6912	5679	9	of	of	IN
6912	5679	10	the	the	DT
6912	5679	11	legumes	legume	NNS
6912	5679	12	and	and	CC
6912	5679	13	cereals	cereal	NNS
6912	5679	14	are	be	VBP
6912	5679	15	used	use	VBN
6912	5679	16	for	for	IN
6912	5679	17	body	body	NN
6912	5679	18	-	-	HYPH
6912	5679	19	building	building	NN
6912	5679	20	,	,	,
6912	5679	21	they	-PRON-	PRP
6912	5679	22	should	should	MD
6912	5679	23	be	be	VB
6912	5679	24	supplemented	supplement	VBN
6912	5679	25	by	by	IN
6912	5679	26	foods	food	NNS
6912	5679	27	rich	rich	JJ
6912	5679	28	in	in	IN
6912	5679	29	complete	complete	JJ
6912	5679	30	protein	protein	NN
6912	5679	31	such	such	JJ
6912	5679	32	as	as	IN
6912	5679	33	milk	milk	NN
6912	5679	34	and	and	CC
6912	5679	35	eggs	egg	NNS
6912	5679	36	.	.	.
6912	5680	1	If	if	IN
6912	5680	2	much	much	JJ
6912	5680	3	meat	meat	NN
6912	5680	4	is	be	VBZ
6912	5680	5	eaten	eat	VBN
6912	5680	6	,	,	,
6912	5680	7	a	a	DT
6912	5680	8	generous	generous	JJ
6912	5680	9	quantity	quantity	NN
6912	5680	10	of	of	IN
6912	5680	11	water	water	NN
6912	5680	12	and	and	CC
6912	5680	13	of	of	IN
6912	5680	14	fresh	fresh	JJ
6912	5680	15	vegetables	vegetable	NNS
6912	5680	16	and	and	CC
6912	5680	17	fruits	fruit	NNS
6912	5680	18	should	should	MD
6912	5680	19	be	be	VB
6912	5680	20	used	use	VBN
6912	5680	21	.	.	.
6912	5681	1	While	while	IN
6912	5681	2	all	all	PDT
6912	5681	3	the	the	DT
6912	5681	4	_	_	NNP
6912	5681	5	mineral	mineral	NN
6912	5681	6	materials	material	NNS
6912	5681	7	_	_	NNP
6912	5681	8	found	find	VBD
6912	5681	9	in	in	IN
6912	5681	10	the	the	DT
6912	5681	11	body	body	NN
6912	5681	12	[	[	-LRB-
6912	5681	13	Footnote	Footnote	NNP
6912	5681	14	71	71	CD
6912	5681	15	:	:	:
6912	5681	16	The	the	DT
6912	5681	17	ash	ash	NN
6912	5681	18	constituents	constituent	NNS
6912	5681	19	existing	exist	VBG
6912	5681	20	in	in	IN
6912	5681	21	the	the	DT
6912	5681	22	body	body	NN
6912	5681	23	in	in	IN
6912	5681	24	largest	large	JJS
6912	5681	25	quantity	quantity	NN
6912	5681	26	are	be	VBP
6912	5681	27	:	:	:
6912	5681	28	Sulphur	Sulphur	NNP
6912	5681	29	Chlorine	Chlorine	NNP
6912	5681	30	Calcium	Calcium	NNP
6912	5681	31	Iron	Iron	NNP
6912	5681	32	Sodium	Sodium	NNP
6912	5681	33	Magnesium	Magnesium	NNP
6912	5681	34	Potassium	Potassium	NNP
6912	5681	35	Phosphorus	Phosphorus	NNP
6912	5681	36	]	]	-RRB-
6912	5681	37	are	be	VBP
6912	5681	38	necessary	necessary	JJ
6912	5681	39	for	for	IN
6912	5681	40	its	-PRON-	PRP$
6912	5681	41	growth	growth	NN
6912	5681	42	and	and	CC
6912	5681	43	maintenance	maintenance	NN
6912	5681	44	,	,	,
6912	5681	45	calcium	calcium	NN
6912	5681	46	,	,	,
6912	5681	47	phosphorus	phosphorus	NN
6912	5681	48	,	,	,
6912	5681	49	and	and	CC
6912	5681	50	iron	iron	NN
6912	5681	51	are	be	VBP
6912	5681	52	the	the	DT
6912	5681	53	elements	element	NNS
6912	5681	54	most	most	RBS
6912	5681	55	likely	likely	JJ
6912	5681	56	to	to	TO
6912	5681	57	be	be	VB
6912	5681	58	used	use	VBN
6912	5681	59	in	in	IN
6912	5681	60	insufficient	insufficient	JJ
6912	5681	61	quantities	quantity	NNS
6912	5681	62	(	(	-LRB-
6912	5681	63	see	see	VB
6912	5681	64	Figures	Figures	NNP
6912	5681	65	78	78	CD
6912	5681	66	,	,	,
6912	5681	67	79	79	CD
6912	5681	68	,	,	,
6912	5681	69	and	and	CC
6912	5681	70	80	80	CD
6912	5681	71	)	)	-RRB-
6912	5681	72	.	.	.
6912	5682	1	[	[	-LRB-
6912	5682	2	Illustration	illustration	NN
6912	5682	3	:	:	:
6912	5682	4	FIGURE	FIGURE	NNP
6912	5682	5	78.--FOODS	78.--foods	NN
6912	5682	6	CONTAINING	contain	VBG
6912	5682	7	CALCIUM	CALCIUM	NNP
6912	5682	8	.	.	.
6912	5683	1	a	a	LS
6912	5683	2	,	,	,
6912	5683	3	Dried	dry	VBN
6912	5683	4	beans	bean	NNS
6912	5683	5	,	,	,
6912	5683	6	b	b	NN
6912	5683	7	,	,	,
6912	5683	8	dried	dry	VBN
6912	5683	9	figs	fig	NNS
6912	5683	10	;	;	:
6912	5683	11	c	c	NN
6912	5683	12	,	,	,
6912	5683	13	rutabaga	rutabaga	NNS
6912	5683	14	,	,	,
6912	5683	15	d	d	NN
6912	5683	16	,	,	,
6912	5683	17	celery	celery	NN
6912	5683	18	;	;	:
6912	5683	19	e	e	NN
6912	5683	20	,	,	,
6912	5683	21	milk	milk	NN
6912	5683	22	;	;	:
6912	5683	23	f	f	NN
6912	5683	24	,	,	,
6912	5683	25	cauliflower	cauliflower	NN
6912	5683	26	,	,	,
6912	5683	27	g	g	NNP
6912	5683	28	,	,	,
6912	5683	29	almonds	almond	VBZ
6912	5683	30	;	;	:
6912	5683	31	h	h	NN
6912	5683	32	,	,	,
6912	5683	33	egg	egg	NNP
6912	5683	34	yolk	yolk	NNP
6912	5683	35	;	;	:
6912	5683	36	i	i	PRP
6912	5683	37	,	,	,
6912	5683	38	cheese	cheese	NN
6912	5683	39	]	]	-RRB-
6912	5683	40	Calcium	Calcium	NNP
6912	5683	41	is	be	VBZ
6912	5683	42	needed	need	VBN
6912	5683	43	for	for	IN
6912	5683	44	building	build	VBG
6912	5683	45	the	the	DT
6912	5683	46	hard	hard	JJ
6912	5683	47	tissues	tissue	NNS
6912	5683	48	such	such	JJ
6912	5683	49	as	as	IN
6912	5683	50	the	the	DT
6912	5683	51	teeth	tooth	NNS
6912	5683	52	and	and	CC
6912	5683	53	bones	bone	NNS
6912	5683	54	.	.	.
6912	5684	1	A	a	DT
6912	5684	2	diet	diet	NN
6912	5684	3	deficient	deficient	JJ
6912	5684	4	in	in	IN
6912	5684	5	calcium	calcium	NN
6912	5684	6	is	be	VBZ
6912	5684	7	sometimes	sometimes	RB
6912	5684	8	the	the	DT
6912	5684	9	cause	cause	NN
6912	5684	10	of	of	IN
6912	5684	11	poor	poor	JJ
6912	5684	12	teeth	tooth	NNS
6912	5684	13	.	.	.
6912	5685	1	Calcium	calcium	NN
6912	5685	2	is	be	VBZ
6912	5685	3	equally	equally	RB
6912	5685	4	important	important	JJ
6912	5685	5	for	for	IN
6912	5685	6	body	body	NN
6912	5685	7	-	-	HYPH
6912	5685	8	regulating	regulating	NN
6912	5685	9	functions	function	NNS
6912	5685	10	.	.	.
6912	5686	1	It	-PRON-	PRP
6912	5686	2	is	be	VBZ
6912	5686	3	especially	especially	RB
6912	5686	4	necessary	necessary	JJ
6912	5686	5	that	that	IN
6912	5686	6	calcium	calcium	NN
6912	5686	7	-	-	HYPH
6912	5686	8	rich	rich	JJ
6912	5686	9	food	food	NN
6912	5686	10	be	be	VB
6912	5686	11	given	give	VBN
6912	5686	12	to	to	IN
6912	5686	13	children	child	NNS
6912	5686	14	.	.	.
6912	5687	1	_	_	NNP
6912	5687	2	The	the	DT
6912	5687	3	most	most	RBS
6912	5687	4	practical	practical	JJ
6912	5687	5	and	and	CC
6912	5687	6	effective	effective	JJ
6912	5687	7	way	way	NN
6912	5687	8	of	of	IN
6912	5687	9	obtaining	obtain	VBG
6912	5687	10	calcium	calcium	NN
6912	5687	11	is	be	VBZ
6912	5687	12	to	to	TO
6912	5687	13	use	use	VB
6912	5687	14	a	a	DT
6912	5687	15	generous	generous	JJ
6912	5687	16	supply	supply	NN
6912	5687	17	of	of	IN
6912	5687	18	milk	milk	NN
6912	5687	19	.	.	.
6912	5687	20	_	_	NNP
6912	5687	21	Cheese	Cheese	NNP
6912	5687	22	,	,	,
6912	5687	23	eggs	egg	NNS
6912	5687	24	,	,	,
6912	5687	25	and	and	CC
6912	5687	26	the	the	DT
6912	5687	27	leaves	leave	NNS
6912	5687	28	and	and	CC
6912	5687	29	stems	stem	NNS
6912	5687	30	of	of	IN
6912	5687	31	plant	plant	NN
6912	5687	32	-	-	HYPH
6912	5687	33	foods	food	NNS
6912	5687	34	are	be	VBP
6912	5687	35	also	also	RB
6912	5687	36	valuable	valuable	JJ
6912	5687	37	sources	source	NNS
6912	5687	38	of	of	IN
6912	5687	39	calcium	calcium	NN
6912	5687	40	.	.	.
6912	5688	1	_	_	NNP
6912	5688	2	Milk	Milk	NNP
6912	5688	3	,	,	,
6912	5688	4	egg	egg	NN
6912	5688	5	yolk	yolk	NN
6912	5688	6	,	,	,
6912	5688	7	cheese	cheese	NN
6912	5688	8	,	,	,
6912	5688	9	whole	whole	JJ
6912	5688	10	grains	grain	NNS
6912	5688	11	,	,	,
6912	5688	12	and	and	CC
6912	5688	13	vegetables	vegetable	NNS
6912	5688	14	are	be	VBP
6912	5688	15	the	the	DT
6912	5688	16	most	most	RBS
6912	5688	17	satisfactory	satisfactory	JJ
6912	5688	18	sources	source	NNS
6912	5688	19	of	of	IN
6912	5688	20	phosphorus	phosphorus	NN
6912	5688	21	.	.	.
6912	5688	22	_	_	NNP
6912	5688	23	A	a	DT
6912	5688	24	free	free	JJ
6912	5688	25	use	use	NN
6912	5688	26	of	of	IN
6912	5688	27	these	these	DT
6912	5688	28	foods	food	NNS
6912	5688	29	is	be	VBZ
6912	5688	30	especially	especially	RB
6912	5688	31	desirable	desirable	JJ
6912	5688	32	since	since	IN
6912	5688	33	it	-PRON-	PRP
6912	5688	34	has	have	VBZ
6912	5688	35	been	be	VBN
6912	5688	36	found	find	VBN
6912	5688	37	that	that	IN
6912	5688	38	phosphorus	phosphorus	NN
6912	5688	39	is	be	VBZ
6912	5688	40	quite	quite	RB
6912	5688	41	as	as	RB
6912	5688	42	necessary	necessary	JJ
6912	5688	43	as	as	IN
6912	5688	44	nitrogen	nitrogen	NN
6912	5688	45	.	.	.
6912	5689	1	The	the	DT
6912	5689	2	whole	whole	JJ
6912	5689	3	grains	grain	NNS
6912	5689	4	are	be	VBP
6912	5689	5	a	a	DT
6912	5689	6	very	very	RB
6912	5689	7	valuable	valuable	JJ
6912	5689	8	source	source	NN
6912	5689	9	of	of	IN
6912	5689	10	ash	ash	NN
6912	5689	11	.	.	.
6912	5690	1	Many	many	JJ
6912	5690	2	of	of	IN
6912	5690	3	the	the	DT
6912	5690	4	ash	ash	NN
6912	5690	5	constituents	constituent	NNS
6912	5690	6	in	in	IN
6912	5690	7	cereals	cereal	NNS
6912	5690	8	are	be	VBP
6912	5690	9	found	find	VBN
6912	5690	10	next	next	RB
6912	5690	11	to	to	IN
6912	5690	12	the	the	DT
6912	5690	13	outer	outer	JJ
6912	5690	14	coat	coat	NN
6912	5690	15	of	of	IN
6912	5690	16	bran	bran	NN
6912	5690	17	,	,	,
6912	5690	18	hence	hence	RB
6912	5690	19	fine	fine	JJ
6912	5690	20	white	white	JJ
6912	5690	21	flour	flour	NN
6912	5690	22	is	be	VBZ
6912	5690	23	not	not	RB
6912	5690	24	so	so	RB
6912	5690	25	rich	rich	JJ
6912	5690	26	in	in	IN
6912	5690	27	ash	ash	NN
6912	5690	28	as	as	IN
6912	5690	29	whole	whole	JJ
6912	5690	30	wheat	wheat	NN
6912	5690	31	flour	flour	NN
6912	5690	32	.	.	.
6912	5691	1	[	[	-LRB-
6912	5691	2	Illustration	illustration	NN
6912	5691	3	:	:	:
6912	5691	4	Foods	Foods	NNPS
6912	5691	5	Containing	Containing	NNP
6912	5691	6	Phosphorus	Phosphorus	NNP
6912	5691	7	:	:	:
6912	5691	8	_	_	NNP
6912	5691	9	a	a	DT
6912	5691	10	_	_	NNP
6912	5691	11	Dried	Dried	NNP
6912	5691	12	peas	pea	NNS
6912	5691	13	;	;	:
6912	5691	14	_	_	NNP
6912	5691	15	b	b	NNP
6912	5691	16	_	_	NNP
6912	5691	17	,	,	,
6912	5691	18	chocolate	chocolate	NN
6912	5691	19	;	;	:
6912	5691	20	_	_	NNP
6912	5691	21	c	c	NNP
6912	5691	22	_	_	NNP
6912	5691	23	,	,	,
6912	5691	24	dried	dry	VBN
6912	5691	25	beans	bean	NNS
6912	5691	26	;	;	:
6912	5691	27	_	_	NNP
6912	5691	28	d	d	NNP
6912	5691	29	_	_	NNP
6912	5691	30	,	,	,
6912	5691	31	whole	whole	JJ
6912	5691	32	wheat	wheat	NN
6912	5691	33	;	;	:
6912	5691	34	_	_	NNP
6912	5691	35	e	e	NNP
6912	5691	36	_	_	NNP
6912	5691	37	,	,	,
6912	5691	38	peanuts	peanut	NNS
6912	5691	39	;	;	:
6912	5691	40	_	_	NNP
6912	5691	41	f	f	NNP
6912	5691	42	_	_	NNP
6912	5691	43	,	,	,
6912	5691	44	cheese	cheese	NN
6912	5691	45	;	;	:
6912	5691	46	_	_	NNP
6912	5691	47	g	g	NNP
6912	5691	48	_	_	NNP
6912	5691	49	,	,	,
6912	5691	50	cocoa	cocoa	NN
6912	5691	51	;	;	:
6912	5691	52	_	_	NNP
6912	5691	53	h	h	NNP
6912	5691	54	_	_	NNP
6912	5691	55	,	,	,
6912	5691	56	egg	egg	NNP
6912	5691	57	yolk	yolk	NNP
6912	5691	58	.	.	.
6912	5691	59	]	]	-RRB-
6912	5692	1	In	in	IN
6912	5692	2	the	the	DT
6912	5692	3	formation	formation	NN
6912	5692	4	of	of	IN
6912	5692	5	blood	blood	NN
6912	5692	6	and	and	CC
6912	5692	7	for	for	IN
6912	5692	8	the	the	DT
6912	5692	9	welfare	welfare	NN
6912	5692	10	of	of	IN
6912	5692	11	the	the	DT
6912	5692	12	body	body	NN
6912	5692	13	as	as	IN
6912	5692	14	a	a	DT
6912	5692	15	whole	whole	NN
6912	5692	16	,	,	,
6912	5692	17	iron	iron	NN
6912	5692	18	is	be	VBZ
6912	5692	19	needed	need	VBN
6912	5692	20	.	.	.
6912	5693	1	For	for	IN
6912	5693	2	this	this	DT
6912	5693	3	reason	reason	NN
6912	5693	4	,	,	,
6912	5693	5	it	-PRON-	PRP
6912	5693	6	is	be	VBZ
6912	5693	7	often	often	RB
6912	5693	8	a	a	DT
6912	5693	9	constituent	constituent	NN
6912	5693	10	of	of	IN
6912	5693	11	"	"	``
6912	5693	12	tonics	tonic	NNS
6912	5693	13	.	.	.
6912	5693	14	"	"	''
6912	5694	1	If	if	IN
6912	5694	2	foods	food	NNS
6912	5694	3	rich	rich	JJ
6912	5694	4	in	in	IN
6912	5694	5	iron	iron	NN
6912	5694	6	were	be	VBD
6912	5694	7	more	more	RBR
6912	5694	8	generally	generally	RB
6912	5694	9	used	use	VBN
6912	5694	10	,	,	,
6912	5694	11	the	the	DT
6912	5694	12	body	body	NN
6912	5694	13	would	would	MD
6912	5694	14	not	not	RB
6912	5694	15	be	be	VB
6912	5694	16	so	so	RB
6912	5694	17	likely	likely	JJ
6912	5694	18	to	to	TO
6912	5694	19	get	get	VB
6912	5694	20	into	into	IN
6912	5694	21	a	a	DT
6912	5694	22	condition	condition	NN
6912	5694	23	requiring	require	VBG
6912	5694	24	such	such	JJ
6912	5694	25	tonics	tonic	NNS
6912	5694	26	.	.	.
6912	5695	1	The	the	DT
6912	5695	2	iron	iron	NN
6912	5695	3	found	find	VBD
6912	5695	4	in	in	IN
6912	5695	5	eggs	egg	NNS
6912	5695	6	,	,	,
6912	5695	7	milk	milk	NN
6912	5695	8	,	,	,
6912	5695	9	and	and	CC
6912	5695	10	vegetable	vegetable	NN
6912	5695	11	foods	food	NNS
6912	5695	12	is	be	VBZ
6912	5695	13	thought	think	VBN
6912	5695	14	to	to	TO
6912	5695	15	be	be	VB
6912	5695	16	more	more	RBR
6912	5695	17	completely	completely	RB
6912	5695	18	assimilated	assimilate	VBN
6912	5695	19	than	than	IN
6912	5695	20	that	that	DT
6912	5695	21	found	find	VBN
6912	5695	22	in	in	IN
6912	5695	23	meat	meat	NN
6912	5695	24	.	.	.
6912	5696	1	Spinach	spinach	NN
6912	5696	2	and	and	CC
6912	5696	3	prunes	prune	NNS
6912	5696	4	are	be	VBP
6912	5696	5	valuable	valuable	JJ
6912	5696	6	sources	source	NNS
6912	5696	7	of	of	IN
6912	5696	8	iron	iron	NN
6912	5696	9	.	.	.
6912	5697	1	This	this	DT
6912	5697	2	is	be	VBZ
6912	5697	3	one	one	CD
6912	5697	4	of	of	IN
6912	5697	5	the	the	DT
6912	5697	6	reasons	reason	NNS
6912	5697	7	why	why	WRB
6912	5697	8	they	-PRON-	PRP
6912	5697	9	are	be	VBP
6912	5697	10	most	most	RBS
6912	5697	11	desirable	desirable	JJ
6912	5697	12	foods	food	NNS
6912	5697	13	for	for	IN
6912	5697	14	children	child	NNS
6912	5697	15	.	.	.
6912	5698	1	_	_	NNP
6912	5698	2	The	the	DT
6912	5698	3	need	need	NN
6912	5698	4	of	of	IN
6912	5698	5	eggs	egg	NNS
6912	5698	6	,	,	,
6912	5698	7	dried	dry	VBN
6912	5698	8	fruits	fruit	NNS
6912	5698	9	,	,	,
6912	5698	10	fresh	fresh	JJ
6912	5698	11	vegetables	vegetable	NNS
6912	5698	12	,	,	,
6912	5698	13	and	and	CC
6912	5698	14	whole	whole	JJ
6912	5698	15	grain	grain	NN
6912	5698	16	in	in	IN
6912	5698	17	diet	diet	NN
6912	5698	18	to	to	TO
6912	5698	19	furnish	furnish	JJ
6912	5698	20	iron	iron	NN
6912	5698	21	should	should	MD
6912	5698	22	be	be	VB
6912	5698	23	emphasized	emphasize	VBN
6912	5698	24	_	_	NNP
6912	5698	25	.	.	.
6912	5699	1	_	_	NNP
6912	5699	2	Sulphur	Sulphur	NNP
6912	5699	3	_	_	NNP
6912	5699	4	is	be	VBZ
6912	5699	5	one	one	CD
6912	5699	6	of	of	IN
6912	5699	7	the	the	DT
6912	5699	8	necessary	necessary	JJ
6912	5699	9	elements	element	NNS
6912	5699	10	of	of	IN
6912	5699	11	the	the	DT
6912	5699	12	body	body	NN
6912	5699	13	.	.	.
6912	5700	1	It	-PRON-	PRP
6912	5700	2	is	be	VBZ
6912	5700	3	usually	usually	RB
6912	5700	4	found	find	VBN
6912	5700	5	,	,	,
6912	5700	6	however	however	RB
6912	5700	7	,	,	,
6912	5700	8	as	as	IN
6912	5700	9	a	a	DT
6912	5700	10	component	component	NN
6912	5700	11	of	of	IN
6912	5700	12	protein	protein	NN
6912	5700	13	;	;	:
6912	5700	14	hence	hence	RB
6912	5700	15	if	if	IN
6912	5700	16	enough	enough	JJ
6912	5700	17	protein	protein	NN
6912	5700	18	is	be	VBZ
6912	5700	19	supplied	supply	VBN
6912	5700	20	to	to	IN
6912	5700	21	the	the	DT
6912	5700	22	diet	diet	NN
6912	5700	23	,	,	,
6912	5700	24	sulphur	sulphur	NNP
6912	5700	25	will	will	MD
6912	5700	26	be	be	VB
6912	5700	27	present	present	JJ
6912	5700	28	in	in	IN
6912	5700	29	sufficient	sufficient	JJ
6912	5700	30	quantity	quantity	NN
6912	5700	31	.	.	.
6912	5701	1	As	as	IN
6912	5701	2	mentioned	mention	VBN
6912	5701	3	,	,	,
6912	5701	4	leafy	leafy	NNP
6912	5701	5	vegetables	vegetable	NNS
6912	5701	6	not	not	RB
6912	5701	7	only	only	RB
6912	5701	8	supply	supply	NN
6912	5701	9	calcium	calcium	NN
6912	5701	10	but	but	CC
6912	5701	11	_	_	NNP
6912	5701	12	sodium	sodium	NN
6912	5701	13	_	_	NNP
6912	5701	14	and	and	CC
6912	5701	15	_	_	NNP
6912	5701	16	chlorine_,--two	chlorine_,--two	NN
6912	5701	17	of	of	IN
6912	5701	18	the	the	DT
6912	5701	19	needed	need	VBN
6912	5701	20	minerals	mineral	NNS
6912	5701	21	of	of	IN
6912	5701	22	the	the	DT
6912	5701	23	body	body	NN
6912	5701	24	.	.	.
6912	5702	1	If	if	IN
6912	5702	2	fresh	fresh	JJ
6912	5702	3	vegetables	vegetable	NNS
6912	5702	4	and	and	CC
6912	5702	5	fruits	fruit	NNS
6912	5702	6	along	along	IN
6912	5702	7	with	with	IN
6912	5702	8	foods	food	NNS
6912	5702	9	rich	rich	JJ
6912	5702	10	in	in	IN
6912	5702	11	calcium	calcium	NN
6912	5702	12	,	,	,
6912	5702	13	iron	iron	NN
6912	5702	14	,	,	,
6912	5702	15	and	and	CC
6912	5702	16	phosphorus	phosphorus	NN
6912	5702	17	are	be	VBP
6912	5702	18	used	use	VBN
6912	5702	19	,	,	,
6912	5702	20	and	and	CC
6912	5702	21	these	these	DT
6912	5702	22	foods	food	NNS
6912	5702	23	are	be	VBP
6912	5702	24	cooked	cook	VBN
6912	5702	25	and	and	CC
6912	5702	26	served	serve	VBN
6912	5702	27	so	so	RB
6912	5702	28	as	as	IN
6912	5702	29	to	to	TO
6912	5702	30	retain	retain	VB
6912	5702	31	all	all	PDT
6912	5702	32	their	-PRON-	PRP$
6912	5702	33	nutriment	nutriment	NN
6912	5702	34	,	,	,
6912	5702	35	one	one	PRP
6912	5702	36	can	can	MD
6912	5702	37	be	be	VB
6912	5702	38	assured	assure	VBN
6912	5702	39	that	that	IN
6912	5702	40	the	the	DT
6912	5702	41	diet	diet	NN
6912	5702	42	contains	contain	VBZ
6912	5702	43	_	_	NNP
6912	5702	44	all	all	DT
6912	5702	45	_	_	NNP
6912	5702	46	the	the	DT
6912	5702	47	necessary	necessary	JJ
6912	5702	48	ash	ash	NN
6912	5702	49	constituents	constituent	NNS
6912	5702	50	.	.	.
6912	5703	1	[	[	-LRB-
6912	5703	2	Illustration	illustration	NN
6912	5703	3	:	:	:
6912	5703	4	FIGURE	FIGURE	NNP
6912	5703	5	80.--FOODS	80.--foods	CD
6912	5703	6	CONTAINING	containing	NN
6912	5703	7	IRON	iron	NN
6912	5703	8	.	.	.
6912	5704	1	a.	a.	NN
6912	5705	1	Dried	dry	VBN
6912	5705	2	peas	pea	NNS
6912	5705	3	;	;	:
6912	5705	4	b.	b.	NNP
6912	5705	5	dried	dry	VBD
6912	5705	6	figs	fig	NNS
6912	5705	7	;	;	:
6912	5705	8	c.	c.	NNP
6912	5705	9	whole	whole	JJ
6912	5705	10	wheat	wheat	NN
6912	5705	11	;	;	:
6912	5705	12	d.	d.	NNP
6912	5705	13	lentils	lentils	NNP
6912	5705	14	;	;	:
6912	5705	15	e.	e.	NNP
6912	5705	16	spinach	spinach	NNP
6912	5705	17	;	;	:
6912	5705	18	f.	f.	NNP
6912	5705	19	dried	dry	VBN
6912	5705	20	dates	date	NNS
6912	5705	21	;	;	:
6912	5705	22	g.	g.	NNP
6912	5705	23	eggs	eggs	NNP
6912	5705	24	;	;	:
6912	5705	25	h.	h.	NNP
6912	5705	26	rye	rye	NNP
6912	5705	27	;	;	:
6912	5705	28	i.	i.	NNP
6912	5705	29	lean	lean	JJ
6912	5705	30	beef	beef	NN
6912	5705	31	;	;	:
6912	5705	32	j.	j.	NNP
6912	5705	33	dried	dry	VBD
6912	5705	34	beans	bean	NNS
6912	5705	35	;	;	:
6912	5705	36	k.	k.	NNP
6912	5705	37	raisins	raisins	NNP
6912	5705	38	;	;	:
6912	5705	39	l.	l.	NNP
6912	5705	40	dried	dry	VBD
6912	5705	41	lima	lima	NNP
6912	5705	42	beans	bean	NNS
6912	5705	43	.	.	.
6912	5705	44	]	]	-RRB-
6912	5706	1	C.	C.	NNP
6912	5706	2	_	_	NNP
6912	5706	3	Food	Food	NNP
6912	5706	4	for	for	IN
6912	5706	5	Regulating_.--Although	regulating_.--although	NN
6912	5706	6	ash	ash	NN
6912	5706	7	is	be	VBZ
6912	5706	8	needed	need	VBN
6912	5706	9	for	for	IN
6912	5706	10	body	body	NN
6912	5706	11	-	-	HYPH
6912	5706	12	building	building	NN
6912	5706	13	,	,	,
6912	5706	14	it	-PRON-	PRP
6912	5706	15	also	also	RB
6912	5706	16	serves	serve	VBZ
6912	5706	17	to	to	TO
6912	5706	18	regulate	regulate	VB
6912	5706	19	certain	certain	JJ
6912	5706	20	body	body	NN
6912	5706	21	processes	process	NNS
6912	5706	22	as	as	IN
6912	5706	23	explained	explain	VBN
6912	5706	24	previously	previously	RB
6912	5706	25	.	.	.
6912	5707	1	Hence	hence	RB
6912	5707	2	if	if	IN
6912	5707	3	the	the	DT
6912	5707	4	mineral	mineral	NN
6912	5707	5	matter	matter	NN
6912	5707	6	valuable	valuable	JJ
6912	5707	7	for	for	IN
6912	5707	8	building	building	NN
6912	5707	9	is	be	VBZ
6912	5707	10	used	use	VBN
6912	5707	11	,	,	,
6912	5707	12	the	the	DT
6912	5707	13	body	body	NN
6912	5707	14	is	be	VBZ
6912	5707	15	also	also	RB
6912	5707	16	supplied	supply	VBN
6912	5707	17	with	with	IN
6912	5707	18	regulating	regulating	NN
6912	5707	19	materials	material	NNS
6912	5707	20	.	.	.
6912	5708	1	D.	D.	NNP
6912	5708	2	_	_	NNP
6912	5708	3	Food	Food	NNP
6912	5708	4	for	for	IN
6912	5708	5	Promoting	promote	VBG
6912	5708	6	Growth_.--A	growth_.--a	IN
6912	5708	7	discussion	discussion	NN
6912	5708	8	of	of	IN
6912	5708	9	vitamines,--the	vitamines,--the	PRP$
6912	5708	10	materials	material	NNS
6912	5708	11	essential	essential	JJ
6912	5708	12	for	for	IN
6912	5708	13	growth	growth	NN
6912	5708	14	of	of	IN
6912	5708	15	the	the	DT
6912	5708	16	body	body	NN
6912	5708	17	and	and	CC
6912	5708	18	the	the	DT
6912	5708	19	maintenance	maintenance	NN
6912	5708	20	of	of	IN
6912	5708	21	health,--was	health,--was	$
6912	5708	22	given	give	VBN
6912	5708	23	in	in	IN
6912	5708	24	a	a	DT
6912	5708	25	previous	previous	JJ
6912	5708	26	lesson	lesson	NN
6912	5708	27	.	.	.
6912	5709	1	It	-PRON-	PRP
6912	5709	2	is	be	VBZ
6912	5709	3	most	most	RBS
6912	5709	4	necessary	necessary	JJ
6912	5709	5	that	that	IN
6912	5709	6	foods	food	VBZ
6912	5709	7	rich	rich	JJ
6912	5709	8	in	in	IN
6912	5709	9	vitamines	vitamine	NNS
6912	5709	10	be	be	VB
6912	5709	11	included	include	VBN
6912	5709	12	in	in	IN
6912	5709	13	diet	diet	NNP
6912	5709	14	.	.	.
6912	5710	1	E.	E.	NNP
6912	5710	2	_	_	NNP
6912	5710	3	Food	Food	NNP
6912	5710	4	for	for	IN
6912	5710	5	Bulk_.--The	bulk_.--the	NN
6912	5710	6	use	use	NN
6912	5710	7	of	of	IN
6912	5710	8	foods	food	NNS
6912	5710	9	containing	contain	VBG
6912	5710	10	cellulose	cellulose	NN
6912	5710	11	,	,	,
6912	5710	12	which	which	WDT
6912	5710	13	adds	add	VBZ
6912	5710	14	bulk	bulk	NN
6912	5710	15	to	to	TO
6912	5710	16	diet	diet	VB
6912	5710	17	,	,	,
6912	5710	18	is	be	VBZ
6912	5710	19	needed	need	VBN
6912	5710	20	by	by	IN
6912	5710	21	most	most	JJS
6912	5710	22	persons	person	NNS
6912	5710	23	.	.	.
6912	5711	1	Many	many	JJ
6912	5711	2	foods	food	NNS
6912	5711	3	rich	rich	JJ
6912	5711	4	in	in	IN
6912	5711	5	mineral	mineral	NN
6912	5711	6	matter	matter	NN
6912	5711	7	also	also	RB
6912	5711	8	contain	contain	VBP
6912	5711	9	much	much	JJ
6912	5711	10	cellulose	cellulose	NN
6912	5711	11	.	.	.
6912	5712	1	Vegetables	vegetable	NNS
6912	5712	2	,	,	,
6912	5712	3	fruits	fruit	NNS
6912	5712	4	,	,	,
6912	5712	5	and	and	CC
6912	5712	6	whole	whole	JJ
6912	5712	7	grains	grain	NNS
6912	5712	8	furnish	furnish	VBP
6912	5712	9	both	both	DT
6912	5712	10	of	of	IN
6912	5712	11	these	these	DT
6912	5712	12	materials	material	NNS
6912	5712	13	.	.	.
6912	5713	1	OTHER	other	JJ
6912	5713	2	FACTORS	FACTORS	NNP
6912	5713	3	TO	to	TO
6912	5713	4	BE	be	VB
6912	5713	5	CONSIDERED	consider	VBN
6912	5713	6	IN	in	IN
6912	5713	7	MENU	menu	NN
6912	5713	8	-	-	HYPH
6912	5713	9	MAKING.--For	making.--for	JJ
6912	5713	10	successful	successful	JJ
6912	5713	11	menu-	menu-	NNP
6912	5713	12	making	making	NNP
6912	5713	13	,	,	,
6912	5713	14	a	a	DT
6912	5713	15	number	number	NN
6912	5713	16	of	of	IN
6912	5713	17	factors	factor	NNS
6912	5713	18	other	other	JJ
6912	5713	19	than	than	IN
6912	5713	20	the	the	DT
6912	5713	21	selection	selection	NN
6912	5713	22	of	of	IN
6912	5713	23	foods	food	NNS
6912	5713	24	to	to	TO
6912	5713	25	meet	meet	VB
6912	5713	26	the	the	DT
6912	5713	27	needs	need	NNS
6912	5713	28	of	of	IN
6912	5713	29	the	the	DT
6912	5713	30	body	body	NN
6912	5713	31	should	should	MD
6912	5713	32	be	be	VB
6912	5713	33	considered	consider	VBN
6912	5713	34	.	.	.
6912	5714	1	A	a	DT
6912	5714	2	discussion	discussion	NN
6912	5714	3	of	of	IN
6912	5714	4	these	these	DT
6912	5714	5	follows	follow	VBZ
6912	5714	6	:	:	:
6912	5714	7	A.	a.	NN
6912	5715	1	_	_	NNP
6912	5715	2	Appetizing	Appetizing	NNP
6912	5715	3	Foods_.--If	Foods_.--If	NNP
6912	5715	4	the	the	DT
6912	5715	5	appetite	appetite	NN
6912	5715	6	needs	need	VBZ
6912	5715	7	stimulation	stimulation	NN
6912	5715	8	,	,	,
6912	5715	9	foods	food	NNS
6912	5715	10	which	which	WDT
6912	5715	11	have	have	VBP
6912	5715	12	an	an	DT
6912	5715	13	appetizing	appetize	VBG
6912	5715	14	effect	effect	NN
6912	5715	15	may	may	MD
6912	5715	16	be	be	VB
6912	5715	17	used	use	VBN
6912	5715	18	for	for	IN
6912	5715	19	the	the	DT
6912	5715	20	first	first	JJ
6912	5715	21	course	course	NN
6912	5715	22	of	of	IN
6912	5715	23	meals	meal	NNS
6912	5715	24	.	.	.
6912	5716	1	Fruit	fruit	NN
6912	5716	2	is	be	VBZ
6912	5716	3	very	very	RB
6912	5716	4	often	often	RB
6912	5716	5	served	serve	VBN
6912	5716	6	for	for	IN
6912	5716	7	the	the	DT
6912	5716	8	first	first	JJ
6912	5716	9	course	course	NN
6912	5716	10	of	of	IN
6912	5716	11	a	a	DT
6912	5716	12	breakfast	breakfast	NN
6912	5716	13	and	and	CC
6912	5716	14	sometimes	sometimes	RB
6912	5716	15	for	for	IN
6912	5716	16	the	the	DT
6912	5716	17	first	first	JJ
6912	5716	18	course	course	NN
6912	5716	19	of	of	IN
6912	5716	20	a	a	DT
6912	5716	21	luncheon	luncheon	NN
6912	5716	22	.	.	.
6912	5717	1	Soup	soup	NN
6912	5717	2	may	may	MD
6912	5717	3	serve	serve	VB
6912	5717	4	as	as	IN
6912	5717	5	the	the	DT
6912	5717	6	appetizer	appetizer	NN
6912	5717	7	of	of	IN
6912	5717	8	either	either	CC
6912	5717	9	a	a	DT
6912	5717	10	luncheon	luncheon	NN
6912	5717	11	or	or	CC
6912	5717	12	dinner	dinner	NN
6912	5717	13	.	.	.
6912	5718	1	Cream	cream	NN
6912	5718	2	soup	soup	NN
6912	5718	3	being	be	VBG
6912	5718	4	especially	especially	RB
6912	5718	5	nourishing	nourish	VBG
6912	5718	6	because	because	IN
6912	5718	7	of	of	IN
6912	5718	8	its	-PRON-	PRP$
6912	5718	9	milk	milk	NN
6912	5718	10	content	content	NN
6912	5718	11	not	not	RB
6912	5718	12	only	only	RB
6912	5718	13	serves	serve	VBZ
6912	5718	14	as	as	IN
6912	5718	15	an	an	DT
6912	5718	16	appetizing	appetize	VBG
6912	5718	17	food	food	NN
6912	5718	18	,	,	,
6912	5718	19	but	but	CC
6912	5718	20	as	as	IN
6912	5718	21	one	one	CD
6912	5718	22	of	of	IN
6912	5718	23	the	the	DT
6912	5718	24	nutritious	nutritious	JJ
6912	5718	25	foods	food	NNS
6912	5718	26	of	of	IN
6912	5718	27	a	a	DT
6912	5718	28	meal	meal	NN
6912	5718	29	.	.	.
6912	5719	1	B.	B.	NNP
6912	5720	1	_	_	NNP
6912	5720	2	Foods	Foods	NNPS
6912	5720	3	of	of	IN
6912	5720	4	Contrasting	contrast	VBG
6912	5720	5	Flavor_.--If	Flavor_.--If	NNP
6912	5720	6	beef	beef	NN
6912	5720	7	or	or	CC
6912	5720	8	some	some	DT
6912	5720	9	other	other	JJ
6912	5720	10	protein	protein	NN
6912	5720	11	-	-	HYPH
6912	5720	12	rich	rich	JJ
6912	5720	13	food	food	NN
6912	5720	14	is	be	VBZ
6912	5720	15	chosen	choose	VBN
6912	5720	16	for	for	IN
6912	5720	17	the	the	DT
6912	5720	18	main	main	JJ
6912	5720	19	dish	dish	NN
6912	5720	20	of	of	IN
6912	5720	21	a	a	DT
6912	5720	22	meal	meal	NN
6912	5720	23	(	(	-LRB-
6912	5720	24	such	such	JJ
6912	5720	25	as	as	IN
6912	5720	26	dinner	dinner	NN
6912	5720	27	)	)	-RRB-
6912	5720	28	,	,	,
6912	5720	29	root	root	NN
6912	5720	30	vegetables	vegetable	NNS
6912	5720	31	or	or	CC
6912	5720	32	grains	grain	VBZ
6912	5720	33	rich	rich	JJ
6912	5720	34	in	in	IN
6912	5720	35	starch	starch	NN
6912	5720	36	,	,	,
6912	5720	37	but	but	CC
6912	5720	38	bland	bland	NN
6912	5720	39	in	in	IN
6912	5720	40	flavor	flavor	NN
6912	5720	41	,	,	,
6912	5720	42	are	be	VBP
6912	5720	43	good	good	JJ
6912	5720	44	additions	addition	NNS
6912	5720	45	.	.	.
6912	5721	1	By	by	IN
6912	5721	2	combining	combine	VBG
6912	5721	3	foods	food	NNS
6912	5721	4	of	of	IN
6912	5721	5	decided	decided	JJ
6912	5721	6	flavor	flavor	NN
6912	5721	7	with	with	IN
6912	5721	8	those	those	DT
6912	5721	9	of	of	IN
6912	5721	10	less	less	RBR
6912	5721	11	pronounced	pronounced	JJ
6912	5721	12	taste	taste	NN
6912	5721	13	and	and	CC
6912	5721	14	those	those	DT
6912	5721	15	rich	rich	JJ
6912	5721	16	in	in	IN
6912	5721	17	one	one	CD
6912	5721	18	foodstuff	foodstuff	NN
6912	5721	19	with	with	IN
6912	5721	20	those	those	DT
6912	5721	21	abounding	abound	VBG
6912	5721	22	in	in	IN
6912	5721	23	another	another	DT
6912	5721	24	nutrient	nutrient	NN
6912	5721	25	,	,	,
6912	5721	26	combinations	combination	NNS
6912	5721	27	that	that	WDT
6912	5721	28	are	be	VBP
6912	5721	29	both	both	DT
6912	5721	30	pleasing	pleasing	JJ
6912	5721	31	and	and	CC
6912	5721	32	varied	varied	JJ
6912	5721	33	in	in	IN
6912	5721	34	flavor	flavor	NN
6912	5721	35	may	may	MD
6912	5721	36	be	be	VB
6912	5721	37	secured	secure	VBN
6912	5721	38	.	.	.
6912	5722	1	A	a	DT
6912	5722	2	housekeeper	housekeeper	NN
6912	5722	3	needs	need	VBZ
6912	5722	4	to	to	TO
6912	5722	5	use	use	VB
6912	5722	6	"	"	``
6912	5722	7	imagination	imagination	NN
6912	5722	8	"	"	''
6912	5722	9	in	in	IN
6912	5722	10	selecting	select	VBG
6912	5722	11	foods	food	NNS
6912	5722	12	that	that	WDT
6912	5722	13	will	will	MD
6912	5722	14	taste	taste	VB
6912	5722	15	well	well	RB
6912	5722	16	together	together	RB
6912	5722	17	.	.	.
6912	5723	1	C.	C.	NNP
6912	5723	2	_	_	NNP
6912	5723	3	Variation	Variation	NNP
6912	5723	4	of	of	IN
6912	5723	5	Foods_.--The	foods_.--the	JJ
6912	5723	6	same	same	JJ
6912	5723	7	food	food	NN
6912	5723	8	should	should	MD
6912	5723	9	not	not	RB
6912	5723	10	be	be	VB
6912	5723	11	used	use	VBN
6912	5723	12	twice	twice	RB
6912	5723	13	in	in	IN
6912	5723	14	the	the	DT
6912	5723	15	same	same	JJ
6912	5723	16	meal	meal	NN
6912	5723	17	,	,	,
6912	5723	18	even	even	RB
6912	5723	19	though	though	IN
6912	5723	20	it	-PRON-	PRP
6912	5723	21	is	be	VBZ
6912	5723	22	prepared	prepare	VBN
6912	5723	23	in	in	IN
6912	5723	24	a	a	DT
6912	5723	25	different	different	JJ
6912	5723	26	form	form	NN
6912	5723	27	.	.	.
6912	5724	1	It	-PRON-	PRP
6912	5724	2	would	would	MD
6912	5724	3	be	be	VB
6912	5724	4	monotonous	monotonous	JJ
6912	5724	5	to	to	TO
6912	5724	6	serve	serve	VB
6912	5724	7	tomato	tomato	NNP
6912	5724	8	soup	soup	NNP
6912	5724	9	and	and	CC
6912	5724	10	tomato	tomato	NNP
6912	5724	11	salad	salad	NN
6912	5724	12	,	,	,
6912	5724	13	or	or	CC
6912	5724	14	bean	bean	NN
6912	5724	15	soup	soup	NN
6912	5724	16	and	and	CC
6912	5724	17	baked	bake	VBD
6912	5724	18	beans	bean	NNS
6912	5724	19	at	at	IN
6912	5724	20	the	the	DT
6912	5724	21	same	same	JJ
6912	5724	22	meal	meal	NN
6912	5724	23	.	.	.
6912	5725	1	Neither	neither	DT
6912	5725	2	would	would	MD
6912	5725	3	one	one	CD
6912	5725	4	care	care	VB
6912	5725	5	to	to	TO
6912	5725	6	have	have	VB
6912	5725	7	hash	hash	NN
6912	5725	8	served	serve	VBN
6912	5725	9	for	for	IN
6912	5725	10	both	both	DT
6912	5725	11	breakfast	breakfast	NN
6912	5725	12	and	and	CC
6912	5725	13	luncheon	luncheon	NN
6912	5725	14	on	on	IN
6912	5725	15	the	the	DT
6912	5725	16	same	same	JJ
6912	5725	17	day	day	NN
6912	5725	18	.	.	.
6912	5726	1	Of	of	RB
6912	5726	2	course	course	RB
6912	5726	3	such	such	JJ
6912	5726	4	foods	food	NNS
6912	5726	5	as	as	IN
6912	5726	6	bread	bread	NN
6912	5726	7	and	and	CC
6912	5726	8	butter	butter	NN
6912	5726	9	may	may	MD
6912	5726	10	be	be	VB
6912	5726	11	used	use	VBN
6912	5726	12	with	with	IN
6912	5726	13	every	every	DT
6912	5726	14	meal	meal	NN
6912	5726	15	.	.	.
6912	5727	1	D.	D.	NNP
6912	5727	2	_	_	NNP
6912	5727	3	Moist	Moist	NNP
6912	5727	4	and	and	CC
6912	5727	5	Dry	Dry	NNP
6912	5727	6	Foods_.--A	Foods_.--A	NNP
6912	5727	7	combination	combination	NN
6912	5727	8	of	of	IN
6912	5727	9	"	"	``
6912	5727	10	moist	moist	JJ
6912	5727	11	"	"	''
6912	5727	12	and	and	CC
6912	5727	13	"	"	``
6912	5727	14	dry	dry	JJ
6912	5727	15	"	"	''
6912	5727	16	foods	food	NNS
6912	5727	17	is	be	VBZ
6912	5727	18	more	more	RBR
6912	5727	19	pleasing	pleasing	JJ
6912	5727	20	than	than	IN
6912	5727	21	a	a	DT
6912	5727	22	combination	combination	NN
6912	5727	23	of	of	IN
6912	5727	24	foods	food	NNS
6912	5727	25	of	of	IN
6912	5727	26	equal	equal	JJ
6912	5727	27	dryness	dryness	NN
6912	5727	28	or	or	CC
6912	5727	29	moisture	moisture	NN
6912	5727	30	.	.	.
6912	5728	1	This	this	DT
6912	5728	2	does	do	VBZ
6912	5728	3	not	not	RB
6912	5728	4	mean	mean	VB
6912	5728	5	that	that	IN
6912	5728	6	dry	dry	JJ
6912	5728	7	foods	food	NNS
6912	5728	8	should	should	MD
6912	5728	9	be	be	VB
6912	5728	10	"	"	``
6912	5728	11	rinsed	rinse	VBN
6912	5728	12	down	down	RP
6912	5728	13	"	"	''
6912	5728	14	with	with	IN
6912	5728	15	liquids	liquid	NNS
6912	5728	16	;	;	:
6912	5728	17	that	that	DT
6912	5728	18	is	be	VBZ
6912	5728	19	unwise	unwise	JJ
6912	5728	20	from	from	IN
6912	5728	21	a	a	DT
6912	5728	22	physiological	physiological	JJ
6912	5728	23	standpoint	standpoint	NN
6912	5728	24	.	.	.
6912	5729	1	To	to	IN
6912	5729	2	the	the	DT
6912	5729	3	majority	majority	NN
6912	5729	4	of	of	IN
6912	5729	5	persons	person	NNS
6912	5729	6	,	,	,
6912	5729	7	creamed	creamed	JJ
6912	5729	8	potatoes	potato	NNS
6912	5729	9	are	be	VBP
6912	5729	10	more	more	RBR
6912	5729	11	desirable	desirable	JJ
6912	5729	12	with	with	IN
6912	5729	13	broiled	broil	VBN
6912	5729	14	steak	steak	NN
6912	5729	15	than	than	IN
6912	5729	16	plain	plain	JJ
6912	5729	17	boiled	boil	VBN
6912	5729	18	potatoes	potato	NNS
6912	5729	19	.	.	.
6912	5730	1	The	the	DT
6912	5730	2	latter	latter	JJ
6912	5730	3	would	would	MD
6912	5730	4	be	be	VB
6912	5730	5	more	more	RBR
6912	5730	6	pleasing	pleasing	JJ
6912	5730	7	with	with	IN
6912	5730	8	meat	meat	NN
6912	5730	9	served	serve	VBN
6912	5730	10	with	with	IN
6912	5730	11	a	a	DT
6912	5730	12	sauce	sauce	NN
6912	5730	13	or	or	CC
6912	5730	14	gravy	gravy	NN
6912	5730	15	.	.	.
6912	5731	1	E.	E.	NNP
6912	5731	2	_	_	NNP
6912	5731	3	Sweet	Sweet	NNP
6912	5731	4	Foods_.--A	Foods_.--A	NNP
6912	5731	5	sweet	sweet	JJ
6912	5731	6	food	food	NN
6912	5731	7	should	should	MD
6912	5731	8	not	not	RB
6912	5731	9	be	be	VB
6912	5731	10	eaten	eat	VBN
6912	5731	11	at	at	IN
6912	5731	12	the	the	DT
6912	5731	13	beginning	beginning	NN
6912	5731	14	of	of	IN
6912	5731	15	a	a	DT
6912	5731	16	meal	meal	NN
6912	5731	17	.	.	.
6912	5732	1	Such	such	JJ
6912	5732	2	sugar	sugar	NN
6912	5732	3	-	-	HYPH
6912	5732	4	rich	rich	JJ
6912	5732	5	foods	food	NNS
6912	5732	6	as	as	IN
6912	5732	7	preserves	preserve	NNS
6912	5732	8	and	and	CC
6912	5732	9	jellies	jelly	NNS
6912	5732	10	may	may	MD
6912	5732	11	be	be	VB
6912	5732	12	served	serve	VBN
6912	5732	13	with	with	IN
6912	5732	14	the	the	DT
6912	5732	15	main	main	JJ
6912	5732	16	course	course	NN
6912	5732	17	of	of	IN
6912	5732	18	a	a	DT
6912	5732	19	meal	meal	NN
6912	5732	20	or	or	CC
6912	5732	21	at	at	IN
6912	5732	22	its	-PRON-	PRP$
6912	5732	23	close	close	NN
6912	5732	24	.	.	.
6912	5733	1	As	as	IN
6912	5733	2	explained	explain	VBN
6912	5733	3	previously	previously	RB
6912	5733	4	,	,	,
6912	5733	5	the	the	DT
6912	5733	6	sugar	sugar	NN
6912	5733	7	is	be	VBZ
6912	5733	8	then	then	RB
6912	5733	9	diluted	dilute	VBN
6912	5733	10	with	with	IN
6912	5733	11	other	other	JJ
6912	5733	12	food	food	NN
6912	5733	13	materials	material	NNS
6912	5733	14	and	and	CC
6912	5733	15	proves	prove	VBZ
6912	5733	16	less	less	RBR
6912	5733	17	irritating	irritating	JJ
6912	5733	18	.	.	.
6912	5734	1	If	if	IN
6912	5734	2	desserts	dessert	NNS
6912	5734	3	are	be	VBP
6912	5734	4	included	include	VBN
6912	5734	5	in	in	IN
6912	5734	6	a	a	DT
6912	5734	7	menu	menu	NN
6912	5734	8	,	,	,
6912	5734	9	the	the	DT
6912	5734	10	practice	practice	NN
6912	5734	11	of	of	IN
6912	5734	12	serving	serve	VBG
6912	5734	13	them	-PRON-	PRP
6912	5734	14	at	at	IN
6912	5734	15	the	the	DT
6912	5734	16	close	close	NN
6912	5734	17	of	of	IN
6912	5734	18	a	a	DT
6912	5734	19	meal	meal	NN
6912	5734	20	is	be	VBZ
6912	5734	21	desirable	desirable	JJ
6912	5734	22	from	from	IN
6912	5734	23	a	a	DT
6912	5734	24	dietetic	dietetic	JJ
6912	5734	25	viewpoint	viewpoint	NN
6912	5734	26	.	.	.
6912	5735	1	When	when	WRB
6912	5735	2	the	the	DT
6912	5735	3	appetite	appetite	NN
6912	5735	4	is	be	VBZ
6912	5735	5	partially	partially	RB
6912	5735	6	appeased	appease	VBN
6912	5735	7	,	,	,
6912	5735	8	there	there	EX
6912	5735	9	is	be	VBZ
6912	5735	10	less	less	JJR
6912	5735	11	tendency	tendency	NN
6912	5735	12	to	to	TO
6912	5735	13	eat	eat	VB
6912	5735	14	large	large	JJ
6912	5735	15	quantities	quantity	NNS
6912	5735	16	of	of	IN
6912	5735	17	sweet	sweet	JJ
6912	5735	18	foods	food	NNS
6912	5735	19	.	.	.
6912	5736	1	A	a	DT
6912	5736	2	dessert	dessert	NN
6912	5736	3	that	that	WDT
6912	5736	4	is	be	VBZ
6912	5736	5	rich	rich	JJ
6912	5736	6	in	in	IN
6912	5736	7	both	both	CC
6912	5736	8	fat	fat	NN
6912	5736	9	and	and	CC
6912	5736	10	sugar	sugar	NN
6912	5736	11	such	such	JJ
6912	5736	12	as	as	IN
6912	5736	13	pastry	pastry	NN
6912	5736	14	should	should	MD
6912	5736	15	be	be	VB
6912	5736	16	served	serve	VBN
6912	5736	17	only	only	RB
6912	5736	18	with	with	IN
6912	5736	19	a	a	DT
6912	5736	20	light	light	JJ
6912	5736	21	meal	meal	NN
6912	5736	22	,	,	,
6912	5736	23	while	while	IN
6912	5736	24	a	a	DT
6912	5736	25	light	light	JJ
6912	5736	26	dessert	dessert	NN
6912	5736	27	such	such	JJ
6912	5736	28	as	as	IN
6912	5736	29	fruit	fruit	NN
6912	5736	30	or	or	CC
6912	5736	31	gelatine	gelatine	NN
6912	5736	32	may	may	MD
6912	5736	33	be	be	VB
6912	5736	34	used	use	VBN
6912	5736	35	at	at	IN
6912	5736	36	the	the	DT
6912	5736	37	close	close	NN
6912	5736	38	of	of	IN
6912	5736	39	a	a	DT
6912	5736	40	heavy	heavy	JJ
6912	5736	41	meal	meal	NN
6912	5736	42	.	.	.
6912	5737	1	Very	very	RB
6912	5737	2	often	often	RB
6912	5737	3	dried	dry	VBN
6912	5737	4	fruits	fruit	NNS
6912	5737	5	and	and	CC
6912	5737	6	nuts	nut	NNS
6912	5737	7	are	be	VBP
6912	5737	8	used	use	VBN
6912	5737	9	as	as	IN
6912	5737	10	accessories	accessory	NNS
6912	5737	11	after	after	IN
6912	5737	12	a	a	DT
6912	5737	13	meal	meal	NN
6912	5737	14	.	.	.
6912	5738	1	They	-PRON-	PRP
6912	5738	2	are	be	VBP
6912	5738	3	then	then	RB
6912	5738	4	often	often	RB
6912	5738	5	digested	digest	VBN
6912	5738	6	with	with	IN
6912	5738	7	difficulty	difficulty	NN
6912	5738	8	,	,	,
6912	5738	9	because	because	IN
6912	5738	10	the	the	DT
6912	5738	11	meal	meal	NN
6912	5738	12	itself	-PRON-	PRP
6912	5738	13	has	have	VBZ
6912	5738	14	taxed	tax	VBN
6912	5738	15	the	the	DT
6912	5738	16	digestive	digestive	JJ
6912	5738	17	organs	organ	NNS
6912	5738	18	.	.	.
6912	5739	1	These	these	DT
6912	5739	2	foods	food	NNS
6912	5739	3	should	should	MD
6912	5739	4	be	be	VB
6912	5739	5	considered	consider	VBN
6912	5739	6	as	as	IN
6912	5739	7	a	a	DT
6912	5739	8	part	part	NN
6912	5739	9	of	of	IN
6912	5739	10	the	the	DT
6912	5739	11	meal	meal	NN
6912	5739	12	and	and	CC
6912	5739	13	should	should	MD
6912	5739	14	not	not	RB
6912	5739	15	be	be	VB
6912	5739	16	added	add	VBN
6912	5739	17	after	after	IN
6912	5739	18	enough	enough	JJ
6912	5739	19	other	other	JJ
6912	5739	20	nutrients	nutrient	NNS
6912	5739	21	have	have	VBP
6912	5739	22	been	be	VBN
6912	5739	23	eaten	eat	VBN
6912	5739	24	.	.	.
6912	5740	1	There	there	EX
6912	5740	2	is	be	VBZ
6912	5740	3	no	no	DT
6912	5740	4	reason	reason	NN
6912	5740	5	why	why	WRB
6912	5740	6	a	a	DT
6912	5740	7	wholesome	wholesome	JJ
6912	5740	8	dessert	dessert	NN
6912	5740	9	should	should	MD
6912	5740	10	not	not	RB
6912	5740	11	be	be	VB
6912	5740	12	considered	consider	VBN
6912	5740	13	one	one	CD
6912	5740	14	of	of	IN
6912	5740	15	the	the	DT
6912	5740	16	nutritious	nutritious	JJ
6912	5740	17	foods	food	NNS
6912	5740	18	of	of	IN
6912	5740	19	a	a	DT
6912	5740	20	meal	meal	NN
6912	5740	21	.	.	.
6912	5741	1	F.	F.	NNP
6912	5741	2	_	_	NNP
6912	5741	3	Milk	Milk	NNP
6912	5741	4	and	and	CC
6912	5741	5	Beverages_.--Since	beverages_.--since	NN
6912	5741	6	milk	milk	NN
6912	5741	7	is	be	VBZ
6912	5741	8	necessary	necessary	JJ
6912	5741	9	for	for	IN
6912	5741	10	perfect	perfect	JJ
6912	5741	11	nourishment	nourishment	NN
6912	5741	12	it	-PRON-	PRP
6912	5741	13	is	be	VBZ
6912	5741	14	well	well	JJ
6912	5741	15	for	for	IN
6912	5741	16	adults	adult	NNS
6912	5741	17	to	to	TO
6912	5741	18	use	use	VB
6912	5741	19	it	-PRON-	PRP
6912	5741	20	as	as	IN
6912	5741	21	a	a	DT
6912	5741	22	beverage	beverage	NN
6912	5741	23	for	for	IN
6912	5741	24	at	at	RB
6912	5741	25	least	least	RBS
6912	5741	26	one	one	CD
6912	5741	27	meal	meal	NN
6912	5741	28	each	each	DT
6912	5741	29	day	day	NN
6912	5741	30	.	.	.
6912	5742	1	Children	child	NNS
6912	5742	2	should	should	MD
6912	5742	3	use	use	VB
6912	5742	4	it	-PRON-	PRP
6912	5742	5	at	at	IN
6912	5742	6	all	all	DT
6912	5742	7	meals	meal	NNS
6912	5742	8	.	.	.
6912	5743	1	If	if	IN
6912	5743	2	milk	milk	NN
6912	5743	3	is	be	VBZ
6912	5743	4	distasteful	distasteful	JJ
6912	5743	5	to	to	IN
6912	5743	6	any	any	DT
6912	5743	7	or	or	CC
6912	5743	8	all	all	DT
6912	5743	9	members	member	NNS
6912	5743	10	of	of	IN
6912	5743	11	a	a	DT
6912	5743	12	family	family	NN
6912	5743	13	,	,	,
6912	5743	14	cocoa	cocoa	NN
6912	5743	15	made	make	VBN
6912	5743	16	with	with	IN
6912	5743	17	much	much	JJ
6912	5743	18	milk	milk	NN
6912	5743	19	may	may	MD
6912	5743	20	be	be	VB
6912	5743	21	served	serve	VBN
6912	5743	22	in	in	IN
6912	5743	23	its	-PRON-	PRP$
6912	5743	24	stead	stead	NN
6912	5743	25	.	.	.
6912	5744	1	In	in	IN
6912	5744	2	meal	meal	NN
6912	5744	3	planning	planning	NN
6912	5744	4	,	,	,
6912	5744	5	a	a	DT
6912	5744	6	housekeeper	housekeeper	NN
6912	5744	7	should	should	MD
6912	5744	8	see	see	VB
6912	5744	9	to	to	IN
6912	5744	10	it	-PRON-	PRP
6912	5744	11	that	that	IN
6912	5744	12	the	the	DT
6912	5744	13	proper	proper	JJ
6912	5744	14	quantity	quantity	NN
6912	5744	15	of	of	IN
6912	5744	16	milk	milk	NN
6912	5744	17	either	either	CC
6912	5744	18	as	as	IN
6912	5744	19	a	a	DT
6912	5744	20	beverage	beverage	NN
6912	5744	21	or	or	CC
6912	5744	22	constituent	constituent	NN
6912	5744	23	of	of	IN
6912	5744	24	such	such	JJ
6912	5744	25	dishes	dish	NNS
6912	5744	26	as	as	IN
6912	5744	27	cream	cream	NN
6912	5744	28	soup	soup	NN
6912	5744	29	,	,	,
6912	5744	30	vegetables	vegetable	NNS
6912	5744	31	,	,	,
6912	5744	32	and	and	CC
6912	5744	33	custards	custards	NNP
6912	5744	34	is	be	VBZ
6912	5744	35	used	use	VBN
6912	5744	36	by	by	IN
6912	5744	37	each	each	DT
6912	5744	38	member	member	NN
6912	5744	39	of	of	IN
6912	5744	40	the	the	DT
6912	5744	41	family	family	NN
6912	5744	42	.	.	.
6912	5745	1	When	when	WRB
6912	5745	2	tea	tea	NN
6912	5745	3	and	and	CC
6912	5745	4	coffee	coffee	NN
6912	5745	5	are	be	VBP
6912	5745	6	included	include	VBN
6912	5745	7	in	in	IN
6912	5745	8	meal	meal	NN
6912	5745	9	plans	plan	NNS
6912	5745	10	,	,	,
6912	5745	11	the	the	DT
6912	5745	12	fact	fact	NN
6912	5745	13	that	that	IN
6912	5745	14	these	these	DT
6912	5745	15	beverages	beverage	NNS
6912	5745	16	have	have	VBP
6912	5745	17	no	no	DT
6912	5745	18	food	food	NN
6912	5745	19	value	value	NN
6912	5745	20	except	except	IN
6912	5745	21	the	the	DT
6912	5745	22	milk	milk	NN
6912	5745	23	and	and	CC
6912	5745	24	sugar	sugar	NN
6912	5745	25	added	add	VBN
6912	5745	26	to	to	IN
6912	5745	27	them	-PRON-	PRP
6912	5745	28	,	,	,
6912	5745	29	should	should	MD
6912	5745	30	be	be	VB
6912	5745	31	taken	take	VBN
6912	5745	32	into	into	IN
6912	5745	33	consideration	consideration	NN
6912	5745	34	.	.	.
6912	5746	1	G.	G.	NNP
6912	5746	2	_	_	NNP
6912	5746	3	Foods	Foods	NNPS
6912	5746	4	on	on	IN
6912	5746	5	Hand_.--When	Hand_.--When	NNP
6912	5746	6	menus	menu	NNS
6912	5746	7	are	be	VBP
6912	5746	8	made	make	VBN
6912	5746	9	the	the	DT
6912	5746	10	thrifty	thrifty	JJ
6912	5746	11	housekeeper	housekeeper	NN
6912	5746	12	considers	consider	VBZ
6912	5746	13	those	those	DT
6912	5746	14	materials	material	NNS
6912	5746	15	she	-PRON-	PRP
6912	5746	16	has	have	VBZ
6912	5746	17	on	on	IN
6912	5746	18	hand	hand	NN
6912	5746	19	and	and	CC
6912	5746	20	especially	especially	RB
6912	5746	21	those	those	DT
6912	5746	22	which	which	WDT
6912	5746	23	would	would	MD
6912	5746	24	spoil	spoil	VB
6912	5746	25	if	if	IN
6912	5746	26	not	not	RB
6912	5746	27	used	use	VBN
6912	5746	28	at	at	IN
6912	5746	29	once	once	RB
6912	5746	30	.	.	.
6912	5747	1	Very	very	RB
6912	5747	2	often	often	RB
6912	5747	3	left	leave	VBN
6912	5747	4	-	-	HYPH
6912	5747	5	over	over	RP
6912	5747	6	material	material	NN
6912	5747	7	serves	serve	VBZ
6912	5747	8	as	as	IN
6912	5747	9	a	a	DT
6912	5747	10	basis	basis	NN
6912	5747	11	on	on	IN
6912	5747	12	which	which	WDT
6912	5747	13	to	to	TO
6912	5747	14	plan	plan	VB
6912	5747	15	one	one	CD
6912	5747	16	or	or	CC
6912	5747	17	more	more	JJR
6912	5747	18	meals	meal	NNS
6912	5747	19	.	.	.
6912	5748	1	A	a	DT
6912	5748	2	housekeeper	housekeeper	NN
6912	5748	3	may	may	MD
6912	5748	4	drain	drain	VB
6912	5748	5	from	from	IN
6912	5748	6	a	a	DT
6912	5748	7	vegetable	vegetable	NN
6912	5748	8	the	the	DT
6912	5748	9	water	water	NN
6912	5748	10	in	in	IN
6912	5748	11	which	which	WDT
6912	5748	12	it	-PRON-	PRP
6912	5748	13	was	be	VBD
6912	5748	14	cooked	cook	VBN
6912	5748	15	.	.	.
6912	5749	1	But	but	CC
6912	5749	2	she	-PRON-	PRP
6912	5749	3	sees	see	VBZ
6912	5749	4	in	in	IN
6912	5749	5	it	-PRON-	PRP
6912	5749	6	for	for	IN
6912	5749	7	the	the	DT
6912	5749	8	next	next	JJ
6912	5749	9	meal	meal	NN
6912	5749	10	or	or	CC
6912	5749	11	for	for	IN
6912	5749	12	the	the	DT
6912	5749	13	next	next	JJ
6912	5749	14	day	day	NN
6912	5749	15	several	several	JJ
6912	5749	16	possible	possible	JJ
6912	5749	17	uses	use	NNS
6912	5749	18	.	.	.
6912	5750	1	The	the	DT
6912	5750	2	vegetable	vegetable	NN
6912	5750	3	stock	stock	NN
6912	5750	4	may	may	MD
6912	5750	5	be	be	VB
6912	5750	6	used	use	VBN
6912	5750	7	in	in	IN
6912	5750	8	soup	soup	NN
6912	5750	9	or	or	CC
6912	5750	10	it	-PRON-	PRP
6912	5750	11	may	may	MD
6912	5750	12	be	be	VB
6912	5750	13	combined	combine	VBN
6912	5750	14	with	with	IN
6912	5750	15	milk	milk	NN
6912	5750	16	or	or	CC
6912	5750	17	cheese	cheese	NN
6912	5750	18	and	and	CC
6912	5750	19	serve	serve	VB
6912	5750	20	as	as	IN
6912	5750	21	a	a	DT
6912	5750	22	sauce	sauce	NN
6912	5750	23	for	for	IN
6912	5750	24	some	some	DT
6912	5750	25	left	leave	VBN
6912	5750	26	-	-	HYPH
6912	5750	27	over	over	RP
6912	5750	28	vegetable	vegetable	NN
6912	5750	29	.	.	.
6912	5751	1	Bread	bread	NN
6912	5751	2	crumbs	crumb	NNS
6912	5751	3	combined	combine	VBN
6912	5751	4	with	with	IN
6912	5751	5	milk	milk	NN
6912	5751	6	,	,	,
6912	5751	7	peanuts	peanut	NNS
6912	5751	8	,	,	,
6912	5751	9	or	or	CC
6912	5751	10	egg	egg	NN
6912	5751	11	make	make	VBP
6912	5751	12	a	a	DT
6912	5751	13	tasty	tasty	JJ
6912	5751	14	meat	meat	NN
6912	5751	15	substitute	substitute	NN
6912	5751	16	one	one	CD
6912	5751	17	week	week	NN
6912	5751	18	;	;	:
6912	5751	19	or	or	CC
6912	5751	20	they	-PRON-	PRP
6912	5751	21	may	may	MD
6912	5751	22	be	be	VB
6912	5751	23	utilized	utilize	VBN
6912	5751	24	in	in	IN
6912	5751	25	making	make	VBG
6912	5751	26	bread	bread	NN
6912	5751	27	pudding	pudde	VBG
6912	5751	28	the	the	DT
6912	5751	29	second	second	JJ
6912	5751	30	week	week	NN
6912	5751	31	;	;	:
6912	5751	32	a	a	DT
6912	5751	33	scalloped	scalloped	JJ
6912	5751	34	dish	dish	NN
6912	5751	35	the	the	DT
6912	5751	36	third	third	JJ
6912	5751	37	week	week	NN
6912	5751	38	;	;	:
6912	5751	39	and	and	CC
6912	5751	40	a	a	DT
6912	5751	41	meat	meat	NN
6912	5751	42	loaf	loaf	VBZ
6912	5751	43	the	the	DT
6912	5751	44	fourth	fourth	JJ
6912	5751	45	.	.	.
6912	5752	1	If	if	IN
6912	5752	2	several	several	JJ
6912	5752	3	pieces	piece	NNS
6912	5752	4	of	of	IN
6912	5752	5	dry	dry	JJ
6912	5752	6	cake	cake	NN
6912	5752	7	are	be	VBP
6912	5752	8	on	on	IN
6912	5752	9	hand	hand	NN
6912	5752	10	,	,	,
6912	5752	11	a	a	DT
6912	5752	12	tasty	tasty	JJ
6912	5752	13	dessert	dessert	NN
6912	5752	14	may	may	MD
6912	5752	15	be	be	VB
6912	5752	16	made	make	VBN
6912	5752	17	by	by	IN
6912	5752	18	pouring	pour	VBG
6912	5752	19	over	over	IN
6912	5752	20	them	-PRON-	PRP
6912	5752	21	some	some	DT
6912	5752	22	hot	hot	JJ
6912	5752	23	sauce	sauce	NN
6912	5752	24	such	such	JJ
6912	5752	25	as	as	IN
6912	5752	26	apple	apple	NN
6912	5752	27	or	or	CC
6912	5752	28	chocolate	chocolate	NN
6912	5752	29	.	.	.
6912	5753	1	Dry	Dry	NNP
6912	5753	2	cake	cake	NN
6912	5753	3	may	may	MD
6912	5753	4	also	also	RB
6912	5753	5	be	be	VB
6912	5753	6	crumbed	crumb	VBN
6912	5753	7	and	and	CC
6912	5753	8	used	use	VBN
6912	5753	9	in	in	IN
6912	5753	10	place	place	NN
6912	5753	11	of	of	IN
6912	5753	12	flour	flour	NN
6912	5753	13	and	and	CC
6912	5753	14	sugar	sugar	NN
6912	5753	15	in	in	IN
6912	5753	16	a	a	DT
6912	5753	17	steamed	steamed	JJ
6912	5753	18	pudding	pudding	NN
6912	5753	19	.	.	.
6912	5754	1	It	-PRON-	PRP
6912	5754	2	is	be	VBZ
6912	5754	3	possible	possible	JJ
6912	5754	4	,	,	,
6912	5754	5	of	of	IN
6912	5754	6	course	course	NN
6912	5754	7	,	,	,
6912	5754	8	for	for	IN
6912	5754	9	a	a	DT
6912	5754	10	housekeeper	housekeeper	NN
6912	5754	11	to	to	TO
6912	5754	12	spend	spend	VB
6912	5754	13	an	an	DT
6912	5754	14	undue	undue	JJ
6912	5754	15	amount	amount	NN
6912	5754	16	of	of	IN
6912	5754	17	time	time	NN
6912	5754	18	in	in	IN
6912	5754	19	utilizing	utilize	VBG
6912	5754	20	left	left	JJ
6912	5754	21	-	-	HYPH
6912	5754	22	overs	over	NNS
6912	5754	23	or	or	CC
6912	5754	24	to	to	TO
6912	5754	25	defeat	defeat	VB
6912	5754	26	her	-PRON-	PRP$
6912	5754	27	efforts	effort	NNS
6912	5754	28	in	in	IN
6912	5754	29	thrift	thrift	NN
6912	5754	30	and	and	CC
6912	5754	31	buy	buy	VB
6912	5754	32	expensive	expensive	JJ
6912	5754	33	supplementary	supplementary	JJ
6912	5754	34	foods	food	NNS
6912	5754	35	in	in	IN
6912	5754	36	order	order	NN
6912	5754	37	to	to	TO
6912	5754	38	use	use	VB
6912	5754	39	food	food	NN
6912	5754	40	on	on	IN
6912	5754	41	hand	hand	NN
6912	5754	42	.	.	.
6912	5755	1	Often	often	RB
6912	5755	2	it	-PRON-	PRP
6912	5755	3	is	be	VBZ
6912	5755	4	wise	wise	JJ
6912	5755	5	to	to	TO
6912	5755	6	cook	cook	VB
6912	5755	7	just	just	RB
6912	5755	8	enough	enough	RB
6912	5755	9	so	so	IN
6912	5755	10	that	that	IN
6912	5755	11	there	there	EX
6912	5755	12	are	be	VBP
6912	5755	13	no	no	DT
6912	5755	14	left	left	JJ
6912	5755	15	-	-	HYPH
6912	5755	16	overs	over	NNS
6912	5755	17	.	.	.
6912	5756	1	On	on	IN
6912	5756	2	the	the	DT
6912	5756	3	other	other	JJ
6912	5756	4	hand	hand	NN
6912	5756	5	,	,	,
6912	5756	6	it	-PRON-	PRP
6912	5756	7	is	be	VBZ
6912	5756	8	sometimes	sometimes	RB
6912	5756	9	economical	economical	JJ
6912	5756	10	as	as	RB
6912	5756	11	far	far	RB
6912	5756	12	as	as	IN
6912	5756	13	fuel	fuel	NN
6912	5756	14	and	and	CC
6912	5756	15	time	time	NN
6912	5756	16	are	be	VBP
6912	5756	17	concerned	concerned	JJ
6912	5756	18	to	to	TO
6912	5756	19	plan	plan	VB
6912	5756	20	to	to	TO
6912	5756	21	cook	cook	VB
6912	5756	22	enough	enough	JJ
6912	5756	23	food	food	NN
6912	5756	24	at	at	IN
6912	5756	25	one	one	CD
6912	5756	26	time	time	NN
6912	5756	27	for	for	IN
6912	5756	28	more	more	JJR
6912	5756	29	than	than	IN
6912	5756	30	one	one	CD
6912	5756	31	meal	meal	NN
6912	5756	32	.	.	.
6912	5757	1	This	this	DT
6912	5757	2	is	be	VBZ
6912	5757	3	especially	especially	RB
6912	5757	4	true	true	JJ
6912	5757	5	of	of	IN
6912	5757	6	foods	food	NNS
6912	5757	7	requiring	require	VBG
6912	5757	8	long	long	JJ
6912	5757	9	cooking	cooking	NN
6912	5757	10	such	such	JJ
6912	5757	11	as	as	IN
6912	5757	12	baked	baked	JJ
6912	5757	13	beans	bean	NNS
6912	5757	14	and	and	CC
6912	5757	15	other	other	JJ
6912	5757	16	dried	dry	VBN
6912	5757	17	foods	food	NNS
6912	5757	18	.	.	.
6912	5758	1	MENU	menu	NN
6912	5758	2	PLANS.--Serving	plans.--serve	VBG
6912	5758	3	meals	meal	NNS
6912	5758	4	in	in	IN
6912	5758	5	a	a	DT
6912	5758	6	number	number	NN
6912	5758	7	of	of	IN
6912	5758	8	courses	course	NNS
6912	5758	9	should	should	MD
6912	5758	10	be	be	VB
6912	5758	11	attempted	attempt	VBN
6912	5758	12	only	only	RB
6912	5758	13	where	where	WRB
6912	5758	14	the	the	DT
6912	5758	15	housekeeper	housekeeper	NN
6912	5758	16	is	be	VBZ
6912	5758	17	assisted	assist	VBN
6912	5758	18	in	in	IN
6912	5758	19	her	-PRON-	PRP$
6912	5758	20	work	work	NN
6912	5758	21	.	.	.
6912	5759	1	For	for	IN
6912	5759	2	everyday	everyday	RB
6912	5759	3	living	live	VBG
6912	5759	4	the	the	DT
6912	5759	5	meals	meal	NNS
6912	5759	6	of	of	IN
6912	5759	7	most	most	JJS
6912	5759	8	families	family	NNS
6912	5759	9	are	be	VBP
6912	5759	10	served	serve	VBN
6912	5759	11	only	only	RB
6912	5759	12	in	in	IN
6912	5759	13	one	one	CD
6912	5759	14	or	or	CC
6912	5759	15	two	two	CD
6912	5759	16	courses	course	NNS
6912	5759	17	.	.	.
6912	5760	1	Although	although	IN
6912	5760	2	there	there	EX
6912	5760	3	are	be	VBP
6912	5760	4	a	a	DT
6912	5760	5	great	great	JJ
6912	5760	6	many	many	JJ
6912	5760	7	things	thing	NNS
6912	5760	8	to	to	TO
6912	5760	9	be	be	VB
6912	5760	10	considered	consider	VBN
6912	5760	11	in	in	IN
6912	5760	12	menu	menu	NN
6912	5760	13	-	-	HYPH
6912	5760	14	making	making	NN
6912	5760	15	,	,	,
6912	5760	16	it	-PRON-	PRP
6912	5760	17	is	be	VBZ
6912	5760	18	not	not	RB
6912	5760	19	necessary	necessary	JJ
6912	5760	20	to	to	TO
6912	5760	21	use	use	VB
6912	5760	22	a	a	DT
6912	5760	23	great	great	JJ
6912	5760	24	variety	variety	NN
6912	5760	25	of	of	IN
6912	5760	26	foods	food	NNS
6912	5760	27	to	to	TO
6912	5760	28	meet	meet	VB
6912	5760	29	the	the	DT
6912	5760	30	requirements	requirement	NNS
6912	5760	31	of	of	IN
6912	5760	32	successful	successful	JJ
6912	5760	33	meal	meal	NN
6912	5760	34	planning	planning	NN
6912	5760	35	.	.	.
6912	5761	1	A	a	DT
6912	5761	2	breakfast	breakfast	NN
6912	5761	3	consisting	consist	VBG
6912	5761	4	of	of	IN
6912	5761	5	fruit	fruit	NN
6912	5761	6	,	,	,
6912	5761	7	rolled	roll	VBD
6912	5761	8	oats	oats	NNP
6912	5761	9	,	,	,
6912	5761	10	and	and	CC
6912	5761	11	top	top	JJ
6912	5761	12	milk	milk	NN
6912	5761	13	,	,	,
6912	5761	14	for	for	IN
6912	5761	15	example	example	NN
6912	5761	16	,	,	,
6912	5761	17	is	be	VBZ
6912	5761	18	simple	simple	JJ
6912	5761	19	,	,	,
6912	5761	20	but	but	CC
6912	5761	21	it	-PRON-	PRP
6912	5761	22	embraces	embrace	VBZ
6912	5761	23	all	all	PDT
6912	5761	24	the	the	DT
6912	5761	25	factors	factor	NNS
6912	5761	26	involved	involve	VBN
6912	5761	27	in	in	IN
6912	5761	28	the	the	DT
6912	5761	29	planning	planning	NN
6912	5761	30	of	of	IN
6912	5761	31	a	a	DT
6912	5761	32	desirable	desirable	JJ
6912	5761	33	meal	meal	NN
6912	5761	34	.	.	.
6912	5762	1	As	as	IN
6912	5762	2	previously	previously	RB
6912	5762	3	mentioned	mention	VBN
6912	5762	4	,	,	,
6912	5762	5	the	the	DT
6912	5762	6	groups	group	NNS
6912	5762	7	of	of	IN
6912	5762	8	foods	food	NNS
6912	5762	9	may	may	MD
6912	5762	10	serve	serve	VB
6912	5762	11	as	as	IN
6912	5762	12	a	a	DT
6912	5762	13	basis	basis	NN
6912	5762	14	for	for	IN
6912	5762	15	menu	menu	NN
6912	5762	16	planning	plan	VBG
6912	5762	17	.	.	.
6912	5763	1	After	after	IN
6912	5763	2	selecting	select	VBG
6912	5763	3	foods	food	NNS
6912	5763	4	from	from	IN
6912	5763	5	each	each	DT
6912	5763	6	group	group	NN
6912	5763	7	that	that	WDT
6912	5763	8	are	be	VBP
6912	5763	9	seasonable	seasonable	JJ
6912	5763	10	,	,	,
6912	5763	11	economic	economic	JJ
6912	5763	12	,	,	,
6912	5763	13	and	and	CC
6912	5763	14	that	that	DT
6912	5763	15	will	will	MD
6912	5763	16	"	"	``
6912	5763	17	taste	taste	VB
6912	5763	18	well	well	RB
6912	5763	19	"	"	''
6912	5763	20	together	together	RB
6912	5763	21	it	-PRON-	PRP
6912	5763	22	is	be	VBZ
6912	5763	23	wise	wise	JJ
6912	5763	24	to	to	TO
6912	5763	25	analyze	analyze	VB
6912	5763	26	the	the	DT
6912	5763	27	menu	menu	NN
6912	5763	28	.	.	.
6912	5764	1	See	see	VB
6912	5764	2	if	if	IN
6912	5764	3	it	-PRON-	PRP
6912	5764	4	contains	contain	VBZ
6912	5764	5	all	all	PDT
6912	5764	6	the	the	DT
6912	5764	7	essentials	essential	NNS
6912	5764	8	of	of	IN
6912	5764	9	diet	diet	NNP
6912	5764	10	to	to	TO
6912	5764	11	meet	meet	VB
6912	5764	12	the	the	DT
6912	5764	13	needs	need	NNS
6912	5764	14	of	of	IN
6912	5764	15	the	the	DT
6912	5764	16	body	body	NN
6912	5764	17	as	as	IN
6912	5764	18	explained	explain	VBD
6912	5764	19	previously	previously	RB
6912	5764	20	.	.	.
6912	5765	1	Some	some	DT
6912	5765	2	housekeepers	housekeeper	NNS
6912	5765	3	find	find	VBP
6912	5765	4	it	-PRON-	PRP
6912	5765	5	helpful	helpful	JJ
6912	5765	6	to	to	TO
6912	5765	7	have	have	VB
6912	5765	8	lists	list	NNS
6912	5765	9	of	of	IN
6912	5765	10	dishes	dish	NNS
6912	5765	11	found	find	VBN
6912	5765	12	to	to	TO
6912	5765	13	be	be	VB
6912	5765	14	satisfactory	satisfactory	JJ
6912	5765	15	for	for	IN
6912	5765	16	serving	serve	VBG
6912	5765	17	,	,	,
6912	5765	18	such	such	JJ
6912	5765	19	as	as	IN
6912	5765	20	lists	list	NNS
6912	5765	21	of	of	IN
6912	5765	22	meat	meat	NN
6912	5765	23	dishes	dish	NNS
6912	5765	24	,	,	,
6912	5765	25	vegetables	vegetable	NNS
6912	5765	26	,	,	,
6912	5765	27	salads	salad	NNS
6912	5765	28	,	,	,
6912	5765	29	desserts	dessert	NNS
6912	5765	30	,	,	,
6912	5765	31	etc	etc	FW
6912	5765	32	.	.	FW
6912	5765	33	,	,	,
6912	5765	34	and	and	CC
6912	5765	35	glance	glance	NN
6912	5765	36	over	over	IN
6912	5765	37	these	these	DT
6912	5765	38	when	when	WRB
6912	5765	39	planning	planning	NN
6912	5765	40	meals	meal	NNS
6912	5765	41	.	.	.
6912	5766	1	The	the	DT
6912	5766	2	menu	menu	NN
6912	5766	3	plans	plan	VBZ
6912	5766	4	which	which	WDT
6912	5766	5	follow	follow	VBP
6912	5766	6	are	be	VBP
6912	5766	7	merely	merely	RB
6912	5766	8	suggestive	suggestive	JJ
6912	5766	9	.	.	.
6912	5767	1	Both	both	DT
6912	5767	2	simple	simple	JJ
6912	5767	3	and	and	CC
6912	5767	4	more	more	RBR
6912	5767	5	elaborate	elaborate	JJ
6912	5767	6	menus	menu	NNS
6912	5767	7	are	be	VBP
6912	5767	8	given	give	VBN
6912	5767	9	for	for	IN
6912	5767	10	each	each	DT
6912	5767	11	of	of	IN
6912	5767	12	the	the	DT
6912	5767	13	three	three	CD
6912	5767	14	meals	meal	NNS
6912	5767	15	.	.	.
6912	5768	1	A	a	DT
6912	5768	2	breakfast	breakfast	NN
6912	5768	3	may	may	MD
6912	5768	4	consist	consist	VB
6912	5768	5	of	of	IN
6912	5768	6	:	:	:
6912	5768	7	Fruit	Fruit	NNP
6912	5768	8	Cereal	Cereal	NNP
6912	5768	9	or	or	CC
6912	5768	10	Eggs	Eggs	NNP
6912	5768	11	and	and	CC
6912	5768	12	Toast	Toast	NNP
6912	5768	13	Beverage	Beverage	NNP
6912	5768	14	_	_	NNP
6912	5768	15	or	or	CC
6912	5768	16	_	_	NNP
6912	5768	17	Fruit	Fruit	NNP
6912	5768	18	or	or	CC
6912	5768	19	Cereal	Cereal	NNP
6912	5768	20	(	(	-LRB-
6912	5768	21	or	or	CC
6912	5768	22	both	both	DT
6912	5768	23	)	)	-RRB-
6912	5768	24	Meat	Meat	NNP
6912	5768	25	,	,	,
6912	5768	26	Egg	Egg	NNP
6912	5768	27	,	,	,
6912	5768	28	or	or	CC
6912	5768	29	Vegetable	Vegetable	NNP
6912	5768	30	Bread	Bread	NNP
6912	5768	31	and	and	CC
6912	5768	32	Butter	Butter	NNP
6912	5768	33	Beverage	Beverage	NNP
6912	5768	34	A	a	DT
6912	5768	35	luncheon	luncheon	NN
6912	5768	36	or	or	CC
6912	5768	37	supper	supper	NN
6912	5768	38	may	may	MD
6912	5768	39	consist	consist	VB
6912	5768	40	of	of	IN
6912	5768	41	:	:	:
6912	5768	42	Cream	Cream	NNP
6912	5768	43	Soup	Soup	NNP
6912	5768	44	Bread	Bread	NNP
6912	5768	45	and	and	CC
6912	5768	46	Butter	Butter	NNP
6912	5768	47	Salad	Salad	NNP
6912	5768	48	or	or	CC
6912	5768	49	fruit	fruit	NN
6912	5768	50	Beverage	Beverage	NNP
6912	5768	51	_	_	NNP
6912	5768	52	or	or	CC
6912	5768	53	_	_	NNP
6912	5768	54	Fruit	Fruit	NNP
6912	5768	55	or	or	CC
6912	5768	56	Cream	Cream	NNP
6912	5768	57	Soup	Soup	NNP
6912	5768	58	{	{	-LRB-
6912	5768	59	Fish	Fish	NNP
6912	5768	60	or	or	CC
6912	5768	61	Meat	Meat	NNP
6912	5768	62	Substitutes	Substitutes	NNPS
6912	5768	63	{	{	-LRB-
6912	5768	64	Vegetables	vegetable	NNS
6912	5768	65	{	{	-LRB-
6912	5768	66	Bread	bread	NN
6912	5768	67	and	and	CC
6912	5768	68	Butter	Butter	NNP
6912	5768	69	Salad	Salad	NNP
6912	5768	70	Dessert	Dessert	NNP
6912	5768	71	Beverage	Beverage	NNP
6912	5768	72	A	a	DT
6912	5768	73	dinner	dinner	NN
6912	5768	74	may	may	MD
6912	5768	75	consist	consist	VB
6912	5768	76	of	of	IN
6912	5768	77	:	:	:
6912	5768	78	{	{	-LRB-
6912	5768	79	Meat	meat	NN
6912	5768	80	{	{	-LRB-
6912	5768	81	Vegetables	Vegetables	NNP
6912	5768	82	{	{	-LRB-
6912	5768	83	Bread	bread	NN
6912	5768	84	and	and	CC
6912	5768	85	Butter	Butter	NNP
6912	5768	86	Salad	Salad	NNP
6912	5768	87	or	or	CC
6912	5768	88	Dessert	Dessert	NNP
6912	5768	89	Beverage	Beverage	NNP
6912	5768	90	_	_	NNP
6912	5768	91	or	or	CC
6912	5768	92	_	_	NNP
6912	5768	93	Clear	Clear	NNP
6912	5768	94	Soup	Soup	NNP
6912	5768	95	Fish	Fish	NNP
6912	5768	96	{	{	-LRB-
6912	5768	97	Meat	meat	NN
6912	5768	98	{	{	-LRB-
6912	5768	99	Vegetables	Vegetables	NNP
6912	5768	100	{	{	-LRB-
6912	5768	101	Bread	bread	NN
6912	5768	102	With	with	IN
6912	5768	103	or	or	CC
6912	5768	104	Without	without	IN
6912	5768	105	Butter	Butter	NNP
6912	5768	106	Salad	Salad	NNP
6912	5768	107	Dessert	Dessert	NNP
6912	5768	108	Beverage	Beverage	NNP
6912	5768	109	QUESTIONS	QUESTIONS	NNP
6912	5768	110	Mention	mention	VB
6912	5768	111	several	several	JJ
6912	5768	112	combinations	combination	NNS
6912	5768	113	of	of	IN
6912	5768	114	two	two	CD
6912	5768	115	or	or	CC
6912	5768	116	more	more	JJR
6912	5768	117	foods	food	NNS
6912	5768	118	that	that	WDT
6912	5768	119	are	be	VBP
6912	5768	120	varied	varied	JJ
6912	5768	121	in	in	IN
6912	5768	122	moisture	moisture	NN
6912	5768	123	,	,	,
6912	5768	124	dryness	dryness	NN
6912	5768	125	,	,	,
6912	5768	126	and	and	CC
6912	5768	127	composition	composition	NN
6912	5768	128	,	,	,
6912	5768	129	and	and	CC
6912	5768	130	that	that	DT
6912	5768	131	are	be	VBP
6912	5768	132	of	of	IN
6912	5768	133	contrasting	contrast	VBG
6912	5768	134	flavor	flavor	NN
6912	5768	135	.	.	.
6912	5769	1	Give	give	VB
6912	5769	2	reasons	reason	NNS
6912	5769	3	for	for	IN
6912	5769	4	making	make	VBG
6912	5769	5	the	the	DT
6912	5769	6	combinations	combination	NNS
6912	5769	7	.	.	.
6912	5770	1	Make	make	VB
6912	5770	2	out	out	RP
6912	5770	3	suitable	suitable	JJ
6912	5770	4	menus	menu	NNS
6912	5770	5	in	in	IN
6912	5770	6	your	-PRON-	PRP$
6912	5770	7	home	home	NN
6912	5770	8	for	for	IN
6912	5770	9	a	a	DT
6912	5770	10	week	week	NN
6912	5770	11	.	.	.
6912	5771	1	Compute	compute	VB
6912	5771	2	the	the	DT
6912	5771	3	cost	cost	NN
6912	5771	4	of	of	IN
6912	5771	5	the	the	DT
6912	5771	6	week	week	NN
6912	5771	7	's	's	POS
6912	5771	8	menus	menu	NNS
6912	5771	9	.	.	.
6912	5772	1	If	if	IN
6912	5772	2	the	the	DT
6912	5772	3	cost	cost	NN
6912	5772	4	does	do	VBZ
6912	5772	5	not	not	RB
6912	5772	6	come	come	VB
6912	5772	7	within	within	IN
6912	5772	8	the	the	DT
6912	5772	9	limit	limit	NN
6912	5772	10	that	that	WDT
6912	5772	11	can	can	MD
6912	5772	12	be	be	VB
6912	5772	13	spent	spend	VBN
6912	5772	14	for	for	IN
6912	5772	15	food	food	NN
6912	5772	16	in	in	IN
6912	5772	17	your	-PRON-	PRP$
6912	5772	18	home	home	NN
6912	5772	19	,	,	,
6912	5772	20	change	change	VB
6912	5772	21	the	the	DT
6912	5772	22	menus	menu	NNS
6912	5772	23	so	so	IN
6912	5772	24	that	that	IN
6912	5772	25	the	the	DT
6912	5772	26	cost	cost	NN
6912	5772	27	does	do	VBZ
6912	5772	28	not	not	RB
6912	5772	29	exceed	exceed	VB
6912	5772	30	the	the	DT
6912	5772	31	food	food	NN
6912	5772	32	allowance	allowance	NN
6912	5772	33	.	.	.
6912	5773	1	LESSON	LESSON	NNP
6912	5773	2	CVI	CVI	NNP
6912	5773	3	PLANNING	planning	NN
6912	5773	4	,	,	,
6912	5773	5	COOKING	cooking	NN
6912	5773	6	,	,	,
6912	5773	7	AND	and	CC
6912	5773	8	SERVING	serve	VBG
6912	5773	9	A	a	DT
6912	5773	10	LUNCHEON	luncheon	JJ
6912	5773	11	OR	or	CC
6912	5773	12	SUPPER	supper	NN
6912	5773	13	Plan	plan	NN
6912	5773	14	a	a	DT
6912	5773	15	luncheon	luncheon	NN
6912	5773	16	or	or	CC
6912	5773	17	supper	supper	NN
6912	5773	18	,	,	,
6912	5773	19	[	[	-LRB-
6912	5773	20	Footnote	footnote	NN
6912	5773	21	72	72	CD
6912	5773	22	:	:	:
6912	5773	23	If	if	IN
6912	5773	24	the	the	DT
6912	5773	25	laboratory	laboratory	NN
6912	5773	26	period	period	NN
6912	5773	27	is	be	VBZ
6912	5773	28	limited	limit	VBN
6912	5773	29	to	to	IN
6912	5773	30	90	90	CD
6912	5773	31	minutes	minute	NNS
6912	5773	32	,	,	,
6912	5773	33	all	all	PDT
6912	5773	34	this	this	DT
6912	5773	35	time	time	NN
6912	5773	36	will	will	MD
6912	5773	37	be	be	VB
6912	5773	38	required	require	VBN
6912	5773	39	to	to	TO
6912	5773	40	cook	cook	VB
6912	5773	41	and	and	CC
6912	5773	42	serve	serve	VB
6912	5773	43	the	the	DT
6912	5773	44	meal	meal	NN
6912	5773	45	and	and	CC
6912	5773	46	wash	wash	VB
6912	5773	47	the	the	DT
6912	5773	48	dishes	dish	NNS
6912	5773	49	.	.	.
6912	5774	1	Hence	hence	RB
6912	5774	2	,	,	,
6912	5774	3	it	-PRON-	PRP
6912	5774	4	will	will	MD
6912	5774	5	be	be	VB
6912	5774	6	necessary	necessary	JJ
6912	5774	7	to	to	TO
6912	5774	8	do	do	VB
6912	5774	9	the	the	DT
6912	5774	10	meal	meal	NN
6912	5774	11	planning	planning	NN
6912	5774	12	in	in	IN
6912	5774	13	a	a	DT
6912	5774	14	previous	previous	JJ
6912	5774	15	lesson	lesson	NN
6912	5774	16	.	.	.
6912	5774	17	]	]	-RRB-
6912	5775	1	making	make	VBG
6912	5775	2	it	-PRON-	PRP
6912	5775	3	a	a	DT
6912	5775	4	one	one	CD
6912	5775	5	-	-	HYPH
6912	5775	6	dish	dish	NN
6912	5775	7	meal	meal	NN
6912	5775	8	or	or	CC
6912	5775	9	using	use	VBG
6912	5775	10	a	a	DT
6912	5775	11	meat	meat	NN
6912	5775	12	substitute	substitute	NN
6912	5775	13	instead	instead	RB
6912	5775	14	of	of	IN
6912	5775	15	meat	meat	NN
6912	5775	16	.	.	.
6912	5776	1	Also	also	RB
6912	5776	2	use	use	VB
6912	5776	3	seasonable	seasonable	JJ
6912	5776	4	food	food	NN
6912	5776	5	-	-	HYPH
6912	5776	6	materials	material	NNS
6912	5776	7	and	and	CC
6912	5776	8	follow	follow	VB
6912	5776	9	the	the	DT
6912	5776	10	suggestions	suggestion	NNS
6912	5776	11	given	give	VBN
6912	5776	12	in	in	IN
6912	5776	13	Lesson	Lesson	NNP
6912	5776	14	CV	CV	NNP
6912	5776	15	.	.	.
6912	5777	1	Compute	compute	VB
6912	5777	2	the	the	DT
6912	5777	3	cost	cost	NN
6912	5777	4	of	of	IN
6912	5777	5	the	the	DT
6912	5777	6	menu	menu	NN
6912	5777	7	.	.	.
6912	5778	1	If	if	IN
6912	5778	2	it	-PRON-	PRP
6912	5778	3	exceeds	exceed	VBZ
6912	5778	4	20	20	CD
6912	5778	5	cents	cent	NNS
6912	5778	6	per	per	IN
6912	5778	7	person	person	NN
6912	5778	8	,	,	,
6912	5778	9	change	change	VB
6912	5778	10	the	the	DT
6912	5778	11	menu	menu	NN
6912	5778	12	so	so	IN
6912	5778	13	that	that	IN
6912	5778	14	its	-PRON-	PRP$
6912	5778	15	cost	cost	NN
6912	5778	16	comes	come	VBZ
6912	5778	17	within	within	IN
6912	5778	18	this	this	DT
6912	5778	19	amount	amount	NN
6912	5778	20	.	.	.
6912	5779	1	Analyze	analyze	VB
6912	5779	2	the	the	DT
6912	5779	3	menu	menu	NN
6912	5779	4	.	.	.
6912	5780	1	Is	be	VBZ
6912	5780	2	food	food	NN
6912	5780	3	from	from	IN
6912	5780	4	each	each	DT
6912	5780	5	of	of	IN
6912	5780	6	the	the	DT
6912	5780	7	groups	group	NNS
6912	5780	8	contained	contain	VBN
6912	5780	9	in	in	IN
6912	5780	10	it	-PRON-	PRP
6912	5780	11	?	?	.
6912	5781	1	Cook	cook	VB
6912	5781	2	and	and	CC
6912	5781	3	serve	serve	VB
6912	5781	4	the	the	DT
6912	5781	5	luncheon	luncheon	NN
6912	5781	6	or	or	CC
6912	5781	7	supper	supper	NN
6912	5781	8	.	.	.
6912	5782	1	Follow	follow	VB
6912	5782	2	the	the	DT
6912	5782	3	English	English	NNP
6912	5782	4	or	or	CC
6912	5782	5	family	family	NN
6912	5782	6	style	style	NN
6912	5782	7	of	of	IN
6912	5782	8	serving	serve	VBG
6912	5782	9	.	.	.
6912	5783	1	Serve	serve	VB
6912	5783	2	the	the	DT
6912	5783	3	meal	meal	NN
6912	5783	4	without	without	IN
6912	5783	5	a	a	DT
6912	5783	6	maid	maid	NN
6912	5783	7	.	.	.
6912	5784	1	LESSON	LESSON	NNP
6912	5784	2	CVII	CVII	NNP
6912	5784	3	REVIEW	review	NN
6912	5784	4	:	:	:
6912	5784	5	MEAL	MEAL	NNP
6912	5784	6	COOKING	COOKING	NNP
6912	5784	7	MENU	menu	NN
6912	5784	8	Seasonable	seasonable	JJ
6912	5784	9	Vegetable	vegetable	NN
6912	5784	10	Salad	salad	NN
6912	5784	11	Salad	salad	NN
6912	5784	12	Dressing	Dressing	NNP
6912	5784	13	Salad	Salad	NNP
6912	5784	14	Rolls	roll	NNS
6912	5784	15	See	See	NNP
6912	5784	16	Lesson	Lesson	NNP
6912	5784	17	XIV	XIV	NNP
6912	5784	18	for	for	IN
6912	5784	19	suggestions	suggestion	NNS
6912	5784	20	regarding	regard	VBG
6912	5784	21	the	the	DT
6912	5784	22	preparation	preparation	NN
6912	5784	23	of	of	IN
6912	5784	24	the	the	DT
6912	5784	25	lesson	lesson	NN
6912	5784	26	.	.	.
6912	5785	1	LESSON	LESSON	NNP
6912	5785	2	CVIII	CVIII	NNP
6912	5785	3	HOME	home	NN
6912	5785	4	PROJECTS	PROJECTS	NNP
6912	5785	5	[	[	-LRB-
6912	5785	6	Footnote	Footnote	NNP
6912	5785	7	73	73	CD
6912	5785	8	:	:	:
6912	5785	9	See	see	VB
6912	5785	10	Lesson	Lesson	NNP
6912	5785	11	IX	IX	NNP
6912	5785	12	]	]	-RRB-
6912	5785	13	SUGGESTIONS	SUGGESTIONS	NNP
6912	5785	14	FOR	for	IN
6912	5785	15	HOME	home	NN
6912	5785	16	WORK.--Plan	work.--plan	NN
6912	5785	17	and	and	CC
6912	5785	18	prepare	prepare	VB
6912	5785	19	one	one	CD
6912	5785	20	-	-	HYPH
6912	5785	21	dish	dish	NN
6912	5785	22	meals	meal	NNS
6912	5785	23	or	or	CC
6912	5785	24	meals	meal	NNS
6912	5785	25	containing	contain	VBG
6912	5785	26	meat	meat	NN
6912	5785	27	-	-	HYPH
6912	5785	28	substitute,--at	substitute,--at	NN
6912	5785	29	least	least	JJS
6912	5785	30	one	one	CD
6912	5785	31	a	a	DT
6912	5785	32	week	week	NN
6912	5785	33	.	.	.
6912	5786	1	Plan	plan	NN
6912	5786	2	and	and	CC
6912	5786	3	prepare	prepare	VB
6912	5786	4	meals	meal	NNS
6912	5786	5	containing	contain	VBG
6912	5786	6	meat,--at	meat,--at	NNS
6912	5786	7	least	least	RBS
6912	5786	8	one	one	CD
6912	5786	9	a	a	DT
6912	5786	10	week	week	NN
6912	5786	11	.	.	.
6912	5787	1	Compute	compute	VB
6912	5787	2	the	the	DT
6912	5787	3	cost	cost	NN
6912	5787	4	of	of	IN
6912	5787	5	these	these	DT
6912	5787	6	meals	meal	NNS
6912	5787	7	.	.	.
6912	5788	1	Also	also	RB
6912	5788	2	note	note	VB
6912	5788	3	the	the	DT
6912	5788	4	time	time	NN
6912	5788	5	required	require	VBN
6912	5788	6	to	to	TO
6912	5788	7	prepare	prepare	VB
6912	5788	8	them	-PRON-	PRP
6912	5788	9	.	.	.
6912	5789	1	SUGGESTED	suggest	VBN
6912	5789	2	AIMS	aim	NNS
6912	5789	3	:	:	:
6912	5789	4	(	(	-LRB-
6912	5789	5	1	1	LS
6912	5789	6	)	)	-RRB-
6912	5789	7	To	to	TO
6912	5789	8	determine	determine	VB
6912	5789	9	the	the	DT
6912	5789	10	difference	difference	NN
6912	5789	11	in	in	IN
6912	5789	12	time	time	NN
6912	5789	13	required	require	VBN
6912	5789	14	to	to	TO
6912	5789	15	cook	cook	VB
6912	5789	16	a	a	DT
6912	5789	17	one	one	CD
6912	5789	18	-	-	HYPH
6912	5789	19	dish	dish	NN
6912	5789	20	meal	meal	NN
6912	5789	21	and	and	CC
6912	5789	22	a	a	DT
6912	5789	23	meal	meal	NN
6912	5789	24	containing	contain	VBG
6912	5789	25	several	several	JJ
6912	5789	26	different	different	JJ
6912	5789	27	dishes	dish	NNS
6912	5789	28	.	.	.
6912	5790	1	(	(	-LRB-
6912	5790	2	2	2	LS
6912	5790	3	)	)	-RRB-
6912	5790	4	To	to	TO
6912	5790	5	determine	determine	VB
6912	5790	6	the	the	DT
6912	5790	7	difference	difference	NN
6912	5790	8	in	in	IN
6912	5790	9	cost	cost	NN
6912	5790	10	of	of	IN
6912	5790	11	a	a	DT
6912	5790	12	meal	meal	NN
6912	5790	13	without	without	IN
6912	5790	14	meat	meat	NN
6912	5790	15	and	and	CC
6912	5790	16	one	one	CD
6912	5790	17	containing	contain	VBG
6912	5790	18	a	a	DT
6912	5790	19	meat	meat	NN
6912	5790	20	-	-	HYPH
6912	5790	21	substitute	substitute	NN
6912	5790	22	.	.	.
6912	5791	1	DIVISION	DIVISION	NNP
6912	5791	2	TEN	TEN	NNP
6912	5791	3	QUICK	quick	JJ
6912	5791	4	BREADS	bread	NNS
6912	5791	5	:	:	:
6912	5791	6	POUR	pour	NN
6912	5791	7	BATTERS	batter	NNS
6912	5791	8	LESSON	lesson	VBP
6912	5791	9	CIX	cix	NN
6912	5791	10	LEAVENING	leavening	NN
6912	5791	11	WITH	with	IN
6912	5791	12	STEAM	STEAM	NNP
6912	5791	13	AND	and	CC
6912	5791	14	AIR	AIR	NNP
6912	5791	15	.	.	.
6912	5792	1	POPOVERS	popover	NNS
6912	5792	2	When	when	WRB
6912	5792	3	flour	flour	NN
6912	5792	4	is	be	VBZ
6912	5792	5	to	to	TO
6912	5792	6	be	be	VB
6912	5792	7	moistened	moisten	VBN
6912	5792	8	and	and	CC
6912	5792	9	baked	bake	VBN
6912	5792	10	to	to	TO
6912	5792	11	make	make	VB
6912	5792	12	bread	bread	NN
6912	5792	13	or	or	CC
6912	5792	14	cake	cake	NN
6912	5792	15	,	,	,
6912	5792	16	other	other	JJ
6912	5792	17	ingredients	ingredient	NNS
6912	5792	18	are	be	VBP
6912	5792	19	usually	usually	RB
6912	5792	20	added	add	VBN
6912	5792	21	to	to	TO
6912	5792	22	improve	improve	VB
6912	5792	23	the	the	DT
6912	5792	24	grain	grain	NN
6912	5792	25	,	,	,
6912	5792	26	texture	texture	NN
6912	5792	27	,	,	,
6912	5792	28	and	and	CC
6912	5792	29	flavor	flavor	NN
6912	5792	30	.	.	.
6912	5793	1	To	to	TO
6912	5793	2	understand	understand	VB
6912	5793	3	some	some	DT
6912	5793	4	of	of	IN
6912	5793	5	the	the	DT
6912	5793	6	principles	principle	NNS
6912	5793	7	of	of	IN
6912	5793	8	mixing	mix	VBG
6912	5793	9	and	and	CC
6912	5793	10	lightening	lighten	VBG
6912	5793	11	baked	baked	JJ
6912	5793	12	flour	flour	NN
6912	5793	13	mixtures	mixture	NNS
6912	5793	14	,	,	,
6912	5793	15	try	try	VB
6912	5793	16	the	the	DT
6912	5793	17	following	follow	VBG
6912	5793	18	:	:	:
6912	5793	19	EXPERIMENT	EXPERIMENT	NNP
6912	5793	20	64	64	CD
6912	5793	21	:	:	:
6912	5793	22	LEAVENING	leaven	VBG
6912	5793	23	WITH	with	IN
6912	5793	24	STEAM	STEAM	NNP
6912	5793	25	AND	and	CC
6912	5793	26	AIR	AIR	NNP
6912	5793	27	.	.	.
6912	5794	1	[	[	-LRB-
6912	5794	2	Footnote	Footnote	NNP
6912	5794	3	74	74	CD
6912	5794	4	:	:	:
6912	5794	5	NOTE	NOTE	VBG
6912	5794	6	TO	to	IN
6912	5794	7	THE	THE	NNP
6912	5794	8	TEACHER.--Experiments	teacher.--experiment	NNS
6912	5794	9	64	64	CD
6912	5794	10	and	and	CC
6912	5794	11	65	65	CD
6912	5794	12	can	can	MD
6912	5794	13	be	be	VB
6912	5794	14	performed	perform	VBN
6912	5794	15	most	most	RBS
6912	5794	16	expeditiously	expeditiously	RB
6912	5794	17	by	by	IN
6912	5794	18	dividing	divide	VBG
6912	5794	19	the	the	DT
6912	5794	20	class	class	NN
6912	5794	21	into	into	IN
6912	5794	22	groups	group	NNS
6912	5794	23	of	of	IN
6912	5794	24	two	two	CD
6912	5794	25	and	and	CC
6912	5794	26	having	have	VBG
6912	5794	27	each	each	DT
6912	5794	28	group	group	NN
6912	5794	29	do	do	VB
6912	5794	30	the	the	DT
6912	5794	31	two	two	CD
6912	5794	32	experiments	experiment	NNS
6912	5794	33	.	.	.
6912	5794	34	]	]	-RRB-
6912	5795	1	--Mix	--Mix	:
6912	5795	2	1/8	1/8	CD
6912	5795	3	cupful	cupful	NN
6912	5795	4	of	of	IN
6912	5795	5	flour	flour	NN
6912	5795	6	and	and	CC
6912	5795	7	1/8	1/8	CD
6912	5795	8	cupful	cupful	NN
6912	5795	9	of	of	IN
6912	5795	10	cold	cold	JJ
6912	5795	11	water	water	NN
6912	5795	12	.	.	.
6912	5796	1	Beat	beat	VB
6912	5796	2	thoroughly	thoroughly	RB
6912	5796	3	with	with	IN
6912	5796	4	a	a	DT
6912	5796	5	Dover	Dover	NNP
6912	5796	6	egg	egg	NN
6912	5796	7	beater	beater	NN
6912	5796	8	.	.	.
6912	5797	1	Note	note	VB
6912	5797	2	the	the	DT
6912	5797	3	consistency	consistency	NN
6912	5797	4	of	of	IN
6912	5797	5	the	the	DT
6912	5797	6	batter	batter	NN
6912	5797	7	.	.	.
6912	5798	1	Pour	pour	VB
6912	5798	2	at	at	IN
6912	5798	3	once	once	RB
6912	5798	4	into	into	IN
6912	5798	5	an	an	DT
6912	5798	6	oiled	oiled	JJ
6912	5798	7	muffin	muffin	NNP
6912	5798	8	pan	pan	NN
6912	5798	9	.	.	.
6912	5799	1	Bake	bake	VB
6912	5799	2	in	in	IN
6912	5799	3	a	a	DT
6912	5799	4	hot	hot	JJ
6912	5799	5	oven	oven	NN
6912	5799	6	for	for	IN
6912	5799	7	at	at	RB
6912	5799	8	least	least	RBS
6912	5799	9	20	20	CD
6912	5799	10	minutes	minute	NNS
6912	5799	11	.	.	.
6912	5800	1	Remove	remove	VB
6912	5800	2	from	from	IN
6912	5800	3	the	the	DT
6912	5800	4	pan	pan	NN
6912	5800	5	,	,	,
6912	5800	6	break	break	VB
6912	5800	7	it	-PRON-	PRP
6912	5800	8	open	open	JJ
6912	5800	9	,	,	,
6912	5800	10	and	and	CC
6912	5800	11	answer	answer	VB
6912	5800	12	the	the	DT
6912	5800	13	following	follow	VBG
6912	5800	14	questions	question	NNS
6912	5800	15	:	:	:
6912	5800	16	What	what	WP
6912	5800	17	happened	happen	VBD
6912	5800	18	during	during	IN
6912	5800	19	baking	baking	NN
6912	5800	20	to	to	IN
6912	5800	21	the	the	DT
6912	5800	22	cold	cold	JJ
6912	5800	23	air	air	NN
6912	5800	24	inclosed	inclose	VBN
6912	5800	25	in	in	IN
6912	5800	26	the	the	DT
6912	5800	27	mixture	mixture	NN
6912	5800	28	?	?	.
6912	5801	1	With	with	IN
6912	5801	2	what	what	WDT
6912	5801	3	material	material	NN
6912	5801	4	did	do	VBD
6912	5801	5	the	the	DT
6912	5801	6	flour	flour	NN
6912	5801	7	combine	combine	NN
6912	5801	8	during	during	IN
6912	5801	9	baking	baking	NN
6912	5801	10	?	?	.
6912	5802	1	Into	into	IN
6912	5802	2	what	what	WDT
6912	5802	3	form	form	NN
6912	5802	4	was	be	VBD
6912	5802	5	a	a	DT
6912	5802	6	part	part	NN
6912	5802	7	of	of	IN
6912	5802	8	the	the	DT
6912	5802	9	water	water	NN
6912	5802	10	changed	change	VBN
6912	5802	11	during	during	IN
6912	5802	12	baking	baking	NN
6912	5802	13	?	?	.
6912	5803	1	Explain	explain	VB
6912	5803	2	fully	fully	RB
6912	5803	3	how	how	WRB
6912	5803	4	the	the	DT
6912	5803	5	mixture	mixture	NN
6912	5803	6	was	be	VBD
6912	5803	7	made	make	VBN
6912	5803	8	porous	porous	JJ
6912	5803	9	.	.	.
6912	5804	1	EXPERIMENT	EXPERIMENT	NNP
6912	5804	2	65	65	CD
6912	5804	3	:	:	:
6912	5804	4	COMPARISON	comparison	NN
6912	5804	5	OF	of	IN
6912	5804	6	THICK	THICK	NNS
6912	5804	7	AND	and	CC
6912	5804	8	THIN	thin	JJ
6912	5804	9	QUICK	quick	JJ
6912	5804	10	BREADS	bread	NNS
6912	5804	11	--	--	:
6912	5804	12	Repeat	Repeat	NNP
6912	5804	13	Experiment	Experiment	NNP
6912	5804	14	64	64	CD
6912	5804	15	,	,	,
6912	5804	16	using	use	VBG
6912	5804	17	1/2	1/2	CD
6912	5804	18	tablespoonful	tablespoonful	JJ
6912	5804	19	of	of	IN
6912	5804	20	cold	cold	JJ
6912	5804	21	water	water	NN
6912	5804	22	instead	instead	RB
6912	5804	23	of	of	IN
6912	5804	24	1/8	1/8	CD
6912	5804	25	cupful	cupful	JJ
6912	5804	26	.	.	.
6912	5805	1	After	after	IN
6912	5805	2	baking	baking	NN
6912	5805	3	,	,	,
6912	5805	4	examine	examine	VB
6912	5805	5	and	and	CC
6912	5805	6	compare	compare	VB
6912	5805	7	with	with	IN
6912	5805	8	the	the	DT
6912	5805	9	bread	bread	NN
6912	5805	10	of	of	IN
6912	5805	11	Experiment	Experiment	NNP
6912	5805	12	64	64	CD
6912	5805	13	.	.	.
6912	5806	1	Which	which	WDT
6912	5806	2	is	be	VBZ
6912	5806	3	the	the	DT
6912	5806	4	more	more	RBR
6912	5806	5	porous	porous	JJ
6912	5806	6	?	?	.
6912	5807	1	Explain	explain	VB
6912	5807	2	how	how	WRB
6912	5807	3	the	the	DT
6912	5807	4	difference	difference	NN
6912	5807	5	in	in	IN
6912	5807	6	quantity	quantity	NN
6912	5807	7	of	of	IN
6912	5807	8	moisture	moisture	NN
6912	5807	9	accounts	account	VBZ
6912	5807	10	for	for	IN
6912	5807	11	the	the	DT
6912	5807	12	difference	difference	NN
6912	5807	13	in	in	IN
6912	5807	14	grain	grain	NN
6912	5807	15	.	.	.
6912	5808	1	If	if	IN
6912	5808	2	a	a	DT
6912	5808	3	mixture	mixture	NN
6912	5808	4	is	be	VBZ
6912	5808	5	to	to	TO
6912	5808	6	be	be	VB
6912	5808	7	leavened	leaven	VBN
6912	5808	8	with	with	IN
6912	5808	9	steam	steam	NN
6912	5808	10	and	and	CC
6912	5808	11	air	air	NN
6912	5808	12	,	,	,
6912	5808	13	what	what	WP
6912	5808	14	should	should	MD
6912	5808	15	be	be	VB
6912	5808	16	the	the	DT
6912	5808	17	consistency	consistency	NN
6912	5808	18	of	of	IN
6912	5808	19	the	the	DT
6912	5808	20	mixture	mixture	NN
6912	5808	21	?	?	.
6912	5809	1	Some	some	DT
6912	5809	2	simple	simple	JJ
6912	5809	3	flour	flour	NN
6912	5809	4	mixtures	mixture	NNS
6912	5809	5	are	be	VBP
6912	5809	6	lightened	lighten	VBN
6912	5809	7	by	by	IN
6912	5809	8	the	the	DT
6912	5809	9	method	method	NN
6912	5809	10	indicated	indicate	VBN
6912	5809	11	above	above	RB
6912	5809	12	.	.	.
6912	5810	1	In	in	IN
6912	5810	2	most	most	JJS
6912	5810	3	cases	case	NNS
6912	5810	4	,	,	,
6912	5810	5	however	however	RB
6912	5810	6	,	,	,
6912	5810	7	more	more	JJR
6912	5810	8	air	air	NN
6912	5810	9	is	be	VBZ
6912	5810	10	introduced	introduce	VBN
6912	5810	11	into	into	IN
6912	5810	12	the	the	DT
6912	5810	13	mixture	mixture	NN
6912	5810	14	by	by	IN
6912	5810	15	using	use	VBG
6912	5810	16	lightly	lightly	RB
6912	5810	17	beaten	beat	VBN
6912	5810	18	eggs	egg	NNS
6912	5810	19	,	,	,
6912	5810	20	or	or	CC
6912	5810	21	by	by	IN
6912	5810	22	using	use	VBG
6912	5810	23	ingredients	ingredient	NNS
6912	5810	24	that	that	WDT
6912	5810	25	produce	produce	VBP
6912	5810	26	gas	gas	NN
6912	5810	27	,	,	,
6912	5810	28	on	on	IN
6912	5810	29	being	be	VBG
6912	5810	30	moistened	moisten	VBN
6912	5810	31	and	and	CC
6912	5810	32	heated	heat	VBN
6912	5810	33	.	.	.
6912	5811	1	EXPERIMENT	EXPERIMENT	NNP
6912	5811	2	66	66	CD
6912	5811	3	:	:	:
6912	5811	4	PREPARATION	preparation	NN
6912	5811	5	OF	of	IN
6912	5811	6	FLOUR	flour	NN
6912	5811	7	FOR	for	IN
6912	5811	8	QUICK	QUICK	NNP
6912	5811	9	BREADS.--Measure	breads.--measure	NN
6912	5811	10	1/4	1/4	CD
6912	5811	11	cupful	cupful	NN
6912	5811	12	of	of	IN
6912	5811	13	pastry	pastry	NN
6912	5811	14	flour	flour	NN
6912	5811	15	just	just	RB
6912	5811	16	as	as	IN
6912	5811	17	it	-PRON-	PRP
6912	5811	18	comes	come	VBZ
6912	5811	19	from	from	IN
6912	5811	20	the	the	DT
6912	5811	21	can	can	NN
6912	5811	22	.	.	.
6912	5812	1	Sift	sift	VB
6912	5812	2	it	-PRON-	PRP
6912	5812	3	,	,	,
6912	5812	4	and	and	CC
6912	5812	5	return	return	VB
6912	5812	6	it	-PRON-	PRP
6912	5812	7	carefully	carefully	RB
6912	5812	8	to	to	IN
6912	5812	9	the	the	DT
6912	5812	10	measuring	measure	VBG
6912	5812	11	cup	cup	NN
6912	5812	12	,	,	,
6912	5812	13	using	use	VBG
6912	5812	14	a	a	DT
6912	5812	15	teaspoon	teaspoon	NN
6912	5812	16	.	.	.
6912	5813	1	How	how	WRB
6912	5813	2	much	much	JJ
6912	5813	3	does	do	VBZ
6912	5813	4	the	the	DT
6912	5813	5	flour	flour	NN
6912	5813	6	measure	measure	NN
6912	5813	7	now	now	RB
6912	5813	8	?	?	.
6912	5814	1	What	what	WP
6912	5814	2	does	do	VBZ
6912	5814	3	this	this	DT
6912	5814	4	experiment	experiment	NN
6912	5814	5	teach	teach	VB
6912	5814	6	with	with	IN
6912	5814	7	regard	regard	NN
6912	5814	8	to	to	IN
6912	5814	9	sifting	sift	VBG
6912	5814	10	flour	flour	NN
6912	5814	11	before	before	IN
6912	5814	12	measuring	measure	VBG
6912	5814	13	?	?	.
6912	5815	1	Of	of	IN
6912	5815	2	what	what	WDT
6912	5815	3	advantage	advantage	NN
6912	5815	4	is	be	VBZ
6912	5815	5	it	-PRON-	PRP
6912	5815	6	to	to	TO
6912	5815	7	sift	sift	VB
6912	5815	8	flour	flour	NN
6912	5815	9	not	not	RB
6912	5815	10	only	only	RB
6912	5815	11	before	before	IN
6912	5815	12	measuring	measure	VBG
6912	5815	13	,	,	,
6912	5815	14	but	but	CC
6912	5815	15	when	when	WRB
6912	5815	16	adding	add	VBG
6912	5815	17	it	-PRON-	PRP
6912	5815	18	to	to	IN
6912	5815	19	the	the	DT
6912	5815	20	other	other	JJ
6912	5815	21	ingredients	ingredient	NNS
6912	5815	22	of	of	IN
6912	5815	23	a	a	DT
6912	5815	24	quick	quick	JJ
6912	5815	25	bread	bread	NN
6912	5815	26	?	?	.
6912	5816	1	[	[	-LRB-
6912	5816	2	NOTE.--Use	NOTE.--Use	``
6912	5816	3	this	this	DT
6912	5816	4	sifted	sift	VBN
6912	5816	5	flour	flour	NN
6912	5816	6	for	for	IN
6912	5816	7	making	make	VBG
6912	5816	8	Popovers	Popovers	NNPS
6912	5816	9	.	.	.
6912	5816	10	]	]	-RRB-
6912	5817	1	In	in	IN
6912	5817	2	preparing	prepare	VBG
6912	5817	3	all	all	DT
6912	5817	4	quick	quick	JJ
6912	5817	5	bread	bread	NN
6912	5817	6	mixtures	mixture	NNS
6912	5817	7	,	,	,
6912	5817	8	_	_	NNP
6912	5817	9	pastry	pastry	NN
6912	5817	10	flour	flour	NN
6912	5817	11	_	_	NNP
6912	5817	12	(	(	-LRB-
6912	5817	13	see	see	VB
6912	5817	14	_	_	NNP
6912	5817	15	Wheat	Wheat	NNP
6912	5817	16	Flour	Flour	NNP
6912	5817	17	_	_	NNP
6912	5817	18	)	)	-RRB-
6912	5817	19	should	should	MD
6912	5817	20	be	be	VB
6912	5817	21	used	use	VBN
6912	5817	22	.	.	.
6912	5818	1	It	-PRON-	PRP
6912	5818	2	should	should	MD
6912	5818	3	be	be	VB
6912	5818	4	sifted	sift	VBN
6912	5818	5	before	before	IN
6912	5818	6	measuring	measure	VBG
6912	5818	7	.	.	.
6912	5819	1	Usually	usually	RB
6912	5819	2	any	any	DT
6912	5819	3	other	other	JJ
6912	5819	4	powdered	powder	VBN
6912	5819	5	ingredient	ingredient	NN
6912	5819	6	,	,	,
6912	5819	7	such	such	JJ
6912	5819	8	as	as	IN
6912	5819	9	baking	baking	NN
6912	5819	10	powder	powder	NN
6912	5819	11	,	,	,
6912	5819	12	soda	soda	NN
6912	5819	13	,	,	,
6912	5819	14	or	or	CC
6912	5819	15	spices	spice	NNS
6912	5819	16	,	,	,
6912	5819	17	is	be	VBZ
6912	5819	18	added	add	VBN
6912	5819	19	to	to	IN
6912	5819	20	the	the	DT
6912	5819	21	flour	flour	NN
6912	5819	22	and	and	CC
6912	5819	23	mixed	mix	VBN
6912	5819	24	thoroughly	thoroughly	RB
6912	5819	25	(	(	-LRB-
6912	5819	26	by	by	IN
6912	5819	27	sifting	sift	VBG
6912	5819	28	)	)	-RRB-
6912	5819	29	into	into	IN
6912	5819	30	the	the	DT
6912	5819	31	other	other	JJ
6912	5819	32	materials	material	NNS
6912	5819	33	.	.	.
6912	5820	1	Baking	baking	NN
6912	5820	2	powder	powder	NN
6912	5820	3	and	and	CC
6912	5820	4	soda	soda	NN
6912	5820	5	need	nee	MD
6912	5820	6	not	not	RB
6912	5820	7	be	be	VB
6912	5820	8	sifted	sift	VBN
6912	5820	9	before	before	IN
6912	5820	10	measuring	measure	VBG
6912	5820	11	,	,	,
6912	5820	12	but	but	CC
6912	5820	13	should	should	MD
6912	5820	14	be	be	VB
6912	5820	15	stirred	stir	VBN
6912	5820	16	.	.	.
6912	5821	1	OVEN	oven	JJ
6912	5821	2	THERMOMETERS	thermometer	NNS
6912	5821	3	AND	and	CC
6912	5821	4	TEMPERATURES.--The	temperatures.--the	NN
6912	5821	5	ovens	oven	NNS
6912	5821	6	of	of	IN
6912	5821	7	a	a	DT
6912	5821	8	number	number	NN
6912	5821	9	of	of	IN
6912	5821	10	ranges	range	NNS
6912	5821	11	are	be	VBP
6912	5821	12	equipped	equip	VBN
6912	5821	13	with	with	IN
6912	5821	14	thermometers	thermometer	NNS
6912	5821	15	.	.	.
6912	5822	1	Although	although	IN
6912	5822	2	it	-PRON-	PRP
6912	5822	3	is	be	VBZ
6912	5822	4	possible	possible	JJ
6912	5822	5	to	to	TO
6912	5822	6	secure	secure	VB
6912	5822	7	more	more	RBR
6912	5822	8	satisfactory	satisfactory	JJ
6912	5822	9	results	result	NNS
6912	5822	10	with	with	IN
6912	5822	11	a	a	DT
6912	5822	12	thermometer	thermometer	NN
6912	5822	13	than	than	IN
6912	5822	14	without	without	IN
6912	5822	15	,	,	,
6912	5822	16	oven	oven	JJ
6912	5822	17	thermometers	thermometer	NNS
6912	5822	18	do	do	VBP
6912	5822	19	not	not	RB
6912	5822	20	always	always	RB
6912	5822	21	indicate	indicate	VB
6912	5822	22	the	the	DT
6912	5822	23	temperature	temperature	NN
6912	5822	24	of	of	IN
6912	5822	25	an	an	DT
6912	5822	26	oven	oven	NN
6912	5822	27	accurately	accurately	RB
6912	5822	28	.	.	.
6912	5823	1	If	if	IN
6912	5823	2	a	a	DT
6912	5823	3	thermometer	thermometer	NN
6912	5823	4	is	be	VBZ
6912	5823	5	fastened	fasten	VBN
6912	5823	6	on	on	IN
6912	5823	7	an	an	DT
6912	5823	8	oven	oven	JJ
6912	5823	9	door	door	NN
6912	5823	10	,	,	,
6912	5823	11	for	for	IN
6912	5823	12	example	example	NN
6912	5823	13	,	,	,
6912	5823	14	and	and	CC
6912	5823	15	the	the	DT
6912	5823	16	door	door	NN
6912	5823	17	does	do	VBZ
6912	5823	18	not	not	RB
6912	5823	19	heat	heat	VB
6912	5823	20	as	as	RB
6912	5823	21	quickly	quickly	RB
6912	5823	22	or	or	CC
6912	5823	23	to	to	IN
6912	5823	24	as	as	RB
6912	5823	25	high	high	JJ
6912	5823	26	a	a	DT
6912	5823	27	degree	degree	NN
6912	5823	28	as	as	IN
6912	5823	29	the	the	DT
6912	5823	30	interior	interior	NN
6912	5823	31	of	of	IN
6912	5823	32	the	the	DT
6912	5823	33	oven	oven	NN
6912	5823	34	,	,	,
6912	5823	35	the	the	DT
6912	5823	36	true	true	JJ
6912	5823	37	temperature	temperature	NN
6912	5823	38	of	of	IN
6912	5823	39	the	the	DT
6912	5823	40	oven	oven	NN
6912	5823	41	can	can	MD
6912	5823	42	not	not	RB
6912	5823	43	be	be	VB
6912	5823	44	ascertained	ascertain	VBN
6912	5823	45	by	by	IN
6912	5823	46	this	this	DT
6912	5823	47	device	device	NN
6912	5823	48	.	.	.
6912	5824	1	By	by	IN
6912	5824	2	making	make	VBG
6912	5824	3	allowance	allowance	NN
6912	5824	4	for	for	IN
6912	5824	5	the	the	DT
6912	5824	6	difference	difference	NN
6912	5824	7	,	,	,
6912	5824	8	however	however	RB
6912	5824	9	,	,	,
6912	5824	10	such	such	PDT
6912	5824	11	a	a	DT
6912	5824	12	thermometer	thermometer	NN
6912	5824	13	may	may	MD
6912	5824	14	prove	prove	VB
6912	5824	15	very	very	RB
6912	5824	16	useful	useful	JJ
6912	5824	17	.	.	.
6912	5825	1	It	-PRON-	PRP
6912	5825	2	is	be	VBZ
6912	5825	3	much	much	RB
6912	5825	4	more	more	RBR
6912	5825	5	accurately	accurately	RB
6912	5825	6	and	and	CC
6912	5825	7	conveniently	conveniently	RB
6912	5825	8	read	read	VBN
6912	5825	9	than	than	IN
6912	5825	10	a	a	DT
6912	5825	11	thermometer	thermometer	NN
6912	5825	12	which	which	WDT
6912	5825	13	is	be	VBZ
6912	5825	14	hung	hang	VBN
6912	5825	15	or	or	CC
6912	5825	16	rests	rest	NNS
6912	5825	17	inside	inside	IN
6912	5825	18	the	the	DT
6912	5825	19	oven	oven	NN
6912	5825	20	unless	unless	IN
6912	5825	21	the	the	DT
6912	5825	22	oven	oven	NN
6912	5825	23	is	be	VBZ
6912	5825	24	provided	provide	VBN
6912	5825	25	with	with	IN
6912	5825	26	a	a	DT
6912	5825	27	glass	glass	NN
6912	5825	28	door	door	NN
6912	5825	29	.	.	.
6912	5826	1	[	[	-LRB-
6912	5826	2	Illustration	illustration	NN
6912	5826	3	:	:	:
6912	5826	4	Courtesy	courtesy	NN
6912	5826	5	of	of	IN
6912	5826	6	the	the	DT
6912	5826	7	_	_	NNP
6912	5826	8	National	National	NNP
6912	5826	9	Stove	Stove	NNP
6912	5826	10	Co	Co	NNP
6912	5826	11	_	_	NNP
6912	5826	12	FIGURE	FIGURE	NNP
6912	5826	13	81	81	CD
6912	5826	14	-	-	HYPH
6912	5826	15	-OVEN	-OVEN	.
6912	5826	16	HEAT	HEAT	NNP
6912	5826	17	REGULATOR	REGULATOR	NNP
6912	5826	18	]	]	-RRB-
6912	5826	19	A	a	DT
6912	5826	20	device	device	NN
6912	5826	21	known	know	VBN
6912	5826	22	as	as	IN
6912	5826	23	an	an	DT
6912	5826	24	"	"	``
6912	5826	25	Oven	Oven	NNP
6912	5826	26	Heat	Heat	NNP
6912	5826	27	Regulator	Regulator	NNP
6912	5826	28	"	"	''
6912	5826	29	(	(	-LRB-
6912	5826	30	see	see	VB
6912	5826	31	Figure	Figure	NNP
6912	5826	32	81	81	CD
6912	5826	33	)	)	-RRB-
6912	5826	34	may	may	MD
6912	5826	35	be	be	VB
6912	5826	36	attached	attach	VBN
6912	5826	37	to	to	IN
6912	5826	38	gas	gas	NN
6912	5826	39	ranges	range	NNS
6912	5826	40	.	.	.
6912	5827	1	These	these	DT
6912	5827	2	devices	device	NNS
6912	5827	3	do	do	VBP
6912	5827	4	not	not	RB
6912	5827	5	merely	merely	RB
6912	5827	6	measure	measure	VB
6912	5827	7	the	the	DT
6912	5827	8	heat	heat	NN
6912	5827	9	of	of	IN
6912	5827	10	an	an	DT
6912	5827	11	oven	oven	NN
6912	5827	12	,	,	,
6912	5827	13	but	but	CC
6912	5827	14	control	control	VB
6912	5827	15	it	-PRON-	PRP
6912	5827	16	and	and	CC
6912	5827	17	keep	keep	VB
6912	5827	18	the	the	DT
6912	5827	19	oven	oven	JJ
6912	5827	20	temperature	temperature	NN
6912	5827	21	constant	constant	JJ
6912	5827	22	.	.	.
6912	5828	1	A	a	DT
6912	5828	2	"	"	``
6912	5828	3	temperature	temperature	NN
6912	5828	4	wheel	wheel	NN
6912	5828	5	"	"	''
6912	5828	6	(	(	-LRB-
6912	5828	7	shown	show	VBN
6912	5828	8	at	at	IN
6912	5828	9	B	b	NN
6912	5828	10	)	)	-RRB-
6912	5828	11	is	be	VBZ
6912	5828	12	set	set	VBN
6912	5828	13	for	for	IN
6912	5828	14	a	a	DT
6912	5828	15	desired	desire	VBN
6912	5828	16	temperature	temperature	NN
6912	5828	17	and	and	CC
6912	5828	18	the	the	DT
6912	5828	19	oven	oven	JJ
6912	5828	20	burner	burner	NN
6912	5828	21	lighted	light	VBD
6912	5828	22	.	.	.
6912	5829	1	By	by	IN
6912	5829	2	the	the	DT
6912	5829	3	expansion	expansion	NN
6912	5829	4	or	or	CC
6912	5829	5	contraction	contraction	NN
6912	5829	6	of	of	IN
6912	5829	7	a	a	DT
6912	5829	8	sensitive	sensitive	JJ
6912	5829	9	copper	copper	NN
6912	5829	10	tube	tube	NN
6912	5829	11	placed	place	VBN
6912	5829	12	in	in	IN
6912	5829	13	the	the	DT
6912	5829	14	top	top	NN
6912	5829	15	of	of	IN
6912	5829	16	the	the	DT
6912	5829	17	oven	oven	NN
6912	5829	18	(	(	-LRB-
6912	5829	19	shown	show	VBN
6912	5829	20	at	at	IN
6912	5829	21	A	a	NN
6912	5829	22	)	)	-RRB-
6912	5829	23	the	the	DT
6912	5829	24	gas	gas	NN
6912	5829	25	valve	valve	NN
6912	5829	26	(	(	-LRB-
6912	5829	27	shown	show	VBN
6912	5829	28	at	at	IN
6912	5829	29	C	C	NNP
6912	5829	30	)	)	-RRB-
6912	5829	31	is	be	VBZ
6912	5829	32	opened	open	VBN
6912	5829	33	or	or	CC
6912	5829	34	closed	close	VBN
6912	5829	35	.	.	.
6912	5830	1	When	when	WRB
6912	5830	2	the	the	DT
6912	5830	3	valve	valve	NN
6912	5830	4	is	be	VBZ
6912	5830	5	opened	open	VBN
6912	5830	6	the	the	DT
6912	5830	7	amount	amount	NN
6912	5830	8	of	of	IN
6912	5830	9	gas	gas	NN
6912	5830	10	burning	burning	NN
6912	5830	11	is	be	VBZ
6912	5830	12	increased	increase	VBN
6912	5830	13	or	or	CC
6912	5830	14	decreased	decrease	VBN
6912	5830	15	so	so	IN
6912	5830	16	that	that	IN
6912	5830	17	the	the	DT
6912	5830	18	temperature	temperature	NN
6912	5830	19	of	of	IN
6912	5830	20	the	the	DT
6912	5830	21	oven	oven	NN
6912	5830	22	is	be	VBZ
6912	5830	23	kept	keep	VBN
6912	5830	24	constant	constant	JJ
6912	5830	25	,	,	,
6912	5830	26	_	_	NNP
6912	5830	27	i.e.	i.e.	FW
6912	5830	28	_	_	NNP
6912	5830	29	at	at	IN
6912	5830	30	the	the	DT
6912	5830	31	temperature	temperature	NN
6912	5830	32	at	at	IN
6912	5830	33	which	which	WDT
6912	5830	34	the	the	DT
6912	5830	35	wheel	wheel	NN
6912	5830	36	is	be	VBZ
6912	5830	37	set	set	VBN
6912	5830	38	.	.	.
6912	5831	1	Insulated	insulated	JJ
6912	5831	2	ovens	oven	NNS
6912	5831	3	,	,	,
6912	5831	4	_	_	NNP
6912	5831	5	i.e.	i.e.	FW
6912	5831	6	_	_	NNP
6912	5831	7	ovens	oven	NNS
6912	5831	8	which	which	WDT
6912	5831	9	are	be	VBP
6912	5831	10	constructed	construct	VBN
6912	5831	11	so	so	IN
6912	5831	12	as	as	IN
6912	5831	13	to	to	TO
6912	5831	14	retain	retain	VB
6912	5831	15	heat	heat	NN
6912	5831	16	and	and	CC
6912	5831	17	allow	allow	VB
6912	5831	18	little	little	JJ
6912	5831	19	to	to	TO
6912	5831	20	escape	escape	VB
6912	5831	21	,	,	,
6912	5831	22	are	be	VBP
6912	5831	23	found	find	VBN
6912	5831	24	on	on	IN
6912	5831	25	some	some	DT
6912	5831	26	of	of	IN
6912	5831	27	the	the	DT
6912	5831	28	modern	modern	JJ
6912	5831	29	gas	gas	NN
6912	5831	30	,	,	,
6912	5831	31	electric	electric	JJ
6912	5831	32	,	,	,
6912	5831	33	and	and	CC
6912	5831	34	kerosene	kerosene	NNP
6912	5831	35	stoves	stove	NNS
6912	5831	36	.	.	.
6912	5832	1	Some	some	DT
6912	5832	2	of	of	IN
6912	5832	3	the	the	DT
6912	5832	4	insulated	insulate	VBN
6912	5832	5	electric	electric	JJ
6912	5832	6	ovens	oven	NNS
6912	5832	7	are	be	VBP
6912	5832	8	provided	provide	VBN
6912	5832	9	with	with	IN
6912	5832	10	clocks	clock	NNS
6912	5832	11	or	or	CC
6912	5832	12	dials	dial	NNS
6912	5832	13	which	which	WDT
6912	5832	14	may	may	MD
6912	5832	15	be	be	VB
6912	5832	16	adjusted	adjust	VBN
6912	5832	17	so	so	IN
6912	5832	18	that	that	IN
6912	5832	19	the	the	DT
6912	5832	20	current	current	NN
6912	5832	21	is	be	VBZ
6912	5832	22	cut	cut	VBN
6912	5832	23	off	off	RP
6912	5832	24	automatically	automatically	RB
6912	5832	25	at	at	IN
6912	5832	26	the	the	DT
6912	5832	27	expiration	expiration	NN
6912	5832	28	of	of	IN
6912	5832	29	a	a	DT
6912	5832	30	certain	certain	JJ
6912	5832	31	length	length	NN
6912	5832	32	of	of	IN
6912	5832	33	time	time	NN
6912	5832	34	,	,	,
6912	5832	35	or	or	CC
6912	5832	36	when	when	WRB
6912	5832	37	a	a	DT
6912	5832	38	certain	certain	JJ
6912	5832	39	temperature	temperature	NN
6912	5832	40	is	be	VBZ
6912	5832	41	reached	reach	VBN
6912	5832	42	(	(	-LRB-
6912	5832	43	see	see	VB
6912	5832	44	Figure	Figure	NNP
6912	5832	45	14	14	CD
6912	5832	46	)	)	-RRB-
6912	5832	47	.	.	.
6912	5833	1	Because	because	IN
6912	5833	2	of	of	IN
6912	5833	3	the	the	DT
6912	5833	4	insulated	insulated	JJ
6912	5833	5	walls	wall	NNS
6912	5833	6	on	on	IN
6912	5833	7	such	such	JJ
6912	5833	8	ovens	oven	NNS
6912	5833	9	,	,	,
6912	5833	10	the	the	DT
6912	5833	11	food	food	NN
6912	5833	12	continues	continue	VBZ
6912	5833	13	to	to	TO
6912	5833	14	cook	cook	VB
6912	5833	15	on	on	IN
6912	5833	16	"	"	``
6912	5833	17	stored	stored	JJ
6912	5833	18	heat	heat	NN
6912	5833	19	.	.	.
6912	5833	20	"	"	''
6912	5834	1	A	a	DT
6912	5834	2	chemical	chemical	NN
6912	5834	3	thermometer	thermometer	NN
6912	5834	4	inserted	insert	VBN
6912	5834	5	in	in	IN
6912	5834	6	an	an	DT
6912	5834	7	oven	oven	NN
6912	5834	8	is	be	VBZ
6912	5834	9	a	a	DT
6912	5834	10	fairly	fairly	RB
6912	5834	11	satisfactory	satisfactory	JJ
6912	5834	12	means	mean	NNS
6912	5834	13	of	of	IN
6912	5834	14	obtaining	obtain	VBG
6912	5834	15	oven	oven	JJ
6912	5834	16	temperatures	temperature	NNS
6912	5834	17	.	.	.
6912	5835	1	If	if	IN
6912	5835	2	one	one	PRP
6912	5835	3	has	have	VBZ
6912	5835	4	the	the	DT
6912	5835	5	use	use	NN
6912	5835	6	of	of	IN
6912	5835	7	an	an	DT
6912	5835	8	oven	oven	NN
6912	5835	9	provided	provide	VBN
6912	5835	10	with	with	IN
6912	5835	11	a	a	DT
6912	5835	12	chemical	chemical	NN
6912	5835	13	thermometer	thermometer	NN
6912	5835	14	in	in	IN
6912	5835	15	the	the	DT
6912	5835	16	school	school	NN
6912	5835	17	kitchen	kitchen	NN
6912	5835	18	,	,	,
6912	5835	19	tests	test	NNS
6912	5835	20	may	may	MD
6912	5835	21	be	be	VB
6912	5835	22	obtained	obtain	VBN
6912	5835	23	so	so	IN
6912	5835	24	that	that	IN
6912	5835	25	the	the	DT
6912	5835	26	temperature	temperature	NN
6912	5835	27	of	of	IN
6912	5835	28	the	the	DT
6912	5835	29	oven	oven	NN
6912	5835	30	in	in	IN
6912	5835	31	the	the	DT
6912	5835	32	home	home	NN
6912	5835	33	kitchen	kitchen	NN
6912	5835	34	may	may	MD
6912	5835	35	be	be	VB
6912	5835	36	estimated	estimate	VBN
6912	5835	37	.	.	.
6912	5836	1	The	the	DT
6912	5836	2	tests	test	NNS
6912	5836	3	are	be	VBP
6912	5836	4	as	as	IN
6912	5836	5	follows	follow	VBZ
6912	5836	6	:	:	:
6912	5836	7	Heat	heat	VB
6912	5836	8	the	the	DT
6912	5836	9	oven	oven	NN
6912	5836	10	;	;	:
6912	5836	11	when	when	WRB
6912	5836	12	it	-PRON-	PRP
6912	5836	13	reaches	reach	VBZ
6912	5836	14	a	a	DT
6912	5836	15	temperature	temperature	NN
6912	5836	16	of	of	IN
6912	5836	17	250	250	CD
6912	5836	18	degrees	degree	NNS
6912	5836	19	F.	F.	NNP
6912	5836	20	,	,	,
6912	5836	21	[	[	-LRB-
6912	5836	22	Footnote	Footnote	NNP
6912	5836	23	75	75	CD
6912	5836	24	:	:	:
6912	5836	25	See	see	VB
6912	5836	26	footnote	footnote	NN
6912	5836	27	86	86	CD
6912	5836	28	,	,	,
6912	5836	29	regarding	regard	VBG
6912	5836	30	the	the	DT
6912	5836	31	use	use	NN
6912	5836	32	of	of	IN
6912	5836	33	the	the	DT
6912	5836	34	Fahrenheit	Fahrenheit	NNP
6912	5836	35	scale	scale	NN
6912	5836	36	.	.	.
6912	5836	37	]	]	-RRB-
6912	5837	1	place	place	VB
6912	5837	2	a	a	DT
6912	5837	3	piece	piece	NN
6912	5837	4	of	of	IN
6912	5837	5	white	white	JJ
6912	5837	6	paper	paper	NN
6912	5837	7	in	in	IN
6912	5837	8	the	the	DT
6912	5837	9	oven	oven	NN
6912	5837	10	.	.	.
6912	5838	1	After	after	IN
6912	5838	2	5	5	CD
6912	5838	3	minutes	minute	NNS
6912	5838	4	,	,	,
6912	5838	5	remove	remove	VB
6912	5838	6	the	the	DT
6912	5838	7	paper	paper	NN
6912	5838	8	,	,	,
6912	5838	9	note	note	VB
6912	5838	10	the	the	DT
6912	5838	11	color	color	NN
6912	5838	12	.	.	.
6912	5839	1	Continue	continue	VB
6912	5839	2	to	to	TO
6912	5839	3	heat	heat	VB
6912	5839	4	the	the	DT
6912	5839	5	oven	oven	NN
6912	5839	6	;	;	:
6912	5839	7	place	place	NN
6912	5839	8	paper	paper	NN
6912	5839	9	in	in	IN
6912	5839	10	the	the	DT
6912	5839	11	oven	oven	NN
6912	5839	12	at	at	IN
6912	5839	13	350	350	CD
6912	5839	14	degrees	degree	NNS
6912	5839	15	F.	F.	NNP
6912	5839	16	,	,	,
6912	5839	17	400	400	CD
6912	5839	18	degrees	degree	NNS
6912	5839	19	F.	F.	NNP
6912	5839	20	,	,	,
6912	5839	21	425	425	CD
6912	5839	22	degrees	degree	NNS
6912	5839	23	F.	F.	NNP
6912	5839	24	,	,	,
6912	5839	25	450	450	CD
6912	5839	26	degrees	degree	NNS
6912	5839	27	F.	F.	NNP
6912	5839	28	,	,	,
6912	5839	29	475	475	CD
6912	5839	30	degrees	degree	NNS
6912	5839	31	F.	F.	NNP
6912	5839	32	,	,	,
6912	5839	33	500	500	CD
6912	5839	34	degrees	degree	NNS
6912	5839	35	F.	F.	NNP
6912	5839	36	,	,	,
6912	5839	37	525	525	CD
6912	5839	38	degrees	degree	NNS
6912	5839	39	F.	F.	NNP
6912	5839	40	,	,	,
6912	5839	41	and	and	CC
6912	5839	42	550	550	CD
6912	5839	43	degrees	degree	NNS
6912	5839	44	F.	F.	NNP
6912	5839	45	Note	note	VBP
6912	5839	46	the	the	DT
6912	5839	47	color	color	NN
6912	5839	48	of	of	IN
6912	5839	49	each	each	DT
6912	5839	50	piece	piece	NN
6912	5839	51	of	of	IN
6912	5839	52	paper	paper	NN
6912	5839	53	.	.	.
6912	5840	1	Baking	baking	NN
6912	5840	2	temperatures	temperature	NNS
6912	5840	3	have	have	VBP
6912	5840	4	been	be	VBN
6912	5840	5	classified	classify	VBN
6912	5840	6	as	as	IN
6912	5840	7	follows	follow	VBZ
6912	5840	8	:	:	:
6912	5840	9	[	[	-LRB-
6912	5840	10	Footnote	Footnote	NNP
6912	5840	11	76	76	CD
6912	5840	12	:	:	:
6912	5840	13	From	from	IN
6912	5840	14	Technical	Technical	NNP
6912	5840	15	Education	Education	NNP
6912	5840	16	Bulletin	Bulletin	NNP
6912	5840	17	,	,	,
6912	5840	18	No	no	UH
6912	5840	19	.	.	.
6912	5841	1	22	22	CD
6912	5841	2	,	,	,
6912	5841	3	"	"	``
6912	5841	4	Some	some	DT
6912	5841	5	Attempts	attempt	NNS
6912	5841	6	to	to	TO
6912	5841	7	Standardize	standardize	VB
6912	5841	8	Oven	Oven	NNP
6912	5841	9	Temperatures	temperature	NNS
6912	5841	10	for	for	IN
6912	5841	11	Cookery	Cookery	NNP
6912	5841	12	Processes	Processes	NNPS
6912	5841	13	,	,	,
6912	5841	14	"	"	''
6912	5841	15	by	by	IN
6912	5841	16	May	May	NNP
6912	5841	17	B.	B.	NNP
6912	5842	1	Van	Van	NNP
6912	5842	2	Arsdale	Arsdale	NNP
6912	5842	3	,	,	,
6912	5842	4	Teachers	Teachers	NNPS
6912	5842	5	College	College	NNP
6912	5842	6	,	,	,
6912	5842	7	Columbia	Columbia	NNP
6912	5842	8	University	University	NNP
6912	5842	9	.	.	.
6912	5842	10	]	]	-RRB-
6912	5843	1	1	1	LS
6912	5843	2	.	.	.
6912	5844	1	Slow	slow	JJ
6912	5844	2	oven	oven	NN
6912	5844	3	(	(	-LRB-
6912	5844	4	250	250	CD
6912	5844	5	degrees	degree	NNS
6912	5844	6	to	to	IN
6912	5844	7	350	350	CD
6912	5844	8	degrees	degree	NNS
6912	5844	9	F.	F.	NNP
6912	5844	10	)	)	-RRB-
6912	5844	11	for	for	IN
6912	5844	12	custards	custard	NNS
6912	5844	13	and	and	CC
6912	5844	14	meringues	meringue	NNS
6912	5844	15	.	.	.
6912	5845	1	2	2	LS
6912	5845	2	.	.	.
6912	5846	1	Moderate	moderate	JJ
6912	5846	2	oven	oven	NN
6912	5846	3	(	(	-LRB-
6912	5846	4	350	350	CD
6912	5846	5	degrees	degree	NNS
6912	5846	6	to	to	IN
6912	5846	7	400	400	CD
6912	5846	8	degrees	degree	NNS
6912	5846	9	F.	F.	NNP
6912	5846	10	)	)	-RRB-
6912	5846	11	for	for	IN
6912	5846	12	bread	bread	NN
6912	5846	13	,	,	,
6912	5846	14	gingerbread	gingerbread	NN
6912	5846	15	,	,	,
6912	5846	16	plain	plain	JJ
6912	5846	17	cake	cake	NN
6912	5846	18	,	,	,
6912	5846	19	[	[	-LRB-
6912	5846	20	Footnote	Footnote	NNP
6912	5846	21	77	77	CD
6912	5846	22	:	:	:
6912	5846	23	The	the	DT
6912	5846	24	lower	low	JJR
6912	5846	25	temperature	temperature	NN
6912	5846	26	should	should	MD
6912	5846	27	be	be	VB
6912	5846	28	used	use	VBN
6912	5846	29	for	for	IN
6912	5846	30	loaf	loaf	NN
6912	5846	31	cakes	cake	NNS
6912	5846	32	and	and	CC
6912	5846	33	the	the	DT
6912	5846	34	higher	high	JJR
6912	5846	35	temperature	temperature	NN
6912	5846	36	for	for	IN
6912	5846	37	layer	layer	NN
6912	5846	38	cakes	cake	NNS
6912	5846	39	.	.	.
6912	5846	40	]	]	-RRB-
6912	5847	1	all	all	DT
6912	5847	2	molasses	molasse	NNS
6912	5847	3	mixtures	mixture	NNS
6912	5847	4	.	.	.
6912	5848	1	3	3	LS
6912	5848	2	.	.	.
6912	5849	1	Hot	hot	JJ
6912	5849	2	oven	oven	NN
6912	5849	3	(	(	-LRB-
6912	5849	4	400	400	CD
6912	5849	5	degrees	degree	NNS
6912	5849	6	to	to	IN
6912	5849	7	450	450	CD
6912	5849	8	degrees	degree	NNS
6912	5849	9	F.	F.	NNP
6912	5849	10	)	)	-RRB-
6912	5849	11	for	for	IN
6912	5849	12	Parkerhouse	Parkerhouse	NNP
6912	5849	13	rolls	roll	NNS
6912	5849	14	,	,	,
6912	5849	15	and	and	CC
6912	5849	16	Popovers	Popovers	NNPS
6912	5849	17	.	.	.
6912	5850	1	In	in	IN
6912	5850	2	baking	bake	VBG
6912	5850	3	Popovers	Popovers	NNPS
6912	5850	4	,	,	,
6912	5850	5	the	the	DT
6912	5850	6	oven	oven	NN
6912	5850	7	should	should	MD
6912	5850	8	be	be	VB
6912	5850	9	cooled	cool	VBN
6912	5850	10	to	to	IN
6912	5850	11	moderate	moderate	JJ
6912	5850	12	heat	heat	NN
6912	5850	13	after	after	IN
6912	5850	14	the	the	DT
6912	5850	15	first	first	JJ
6912	5850	16	ten	ten	CD
6912	5850	17	minutes	minute	NNS
6912	5850	18	.	.	.
6912	5851	1	4	4	LS
6912	5851	2	.	.	.
6912	5852	1	Very	very	RB
6912	5852	2	hot	hot	JJ
6912	5852	3	oven	oven	NN
6912	5852	4	(	(	-LRB-
6912	5852	5	450	450	CD
6912	5852	6	degrees	degree	NNS
6912	5852	7	to	to	IN
6912	5852	8	550	550	CD
6912	5852	9	degrees	degree	NNS
6912	5852	10	F.	F.	NNP
6912	5852	11	)	)	-RRB-
6912	5852	12	for	for	IN
6912	5852	13	pastry	pastry	NN
6912	5852	14	.	.	.
6912	5853	1	After	after	IN
6912	5853	2	the	the	DT
6912	5853	3	first	first	JJ
6912	5853	4	6	6	CD
6912	5853	5	minutes	minute	NNS
6912	5853	6	,	,	,
6912	5853	7	the	the	DT
6912	5853	8	temperature	temperature	NN
6912	5853	9	should	should	MD
6912	5853	10	be	be	VB
6912	5853	11	lowered	lower	VBN
6912	5853	12	to	to	IN
6912	5853	13	"	"	``
6912	5853	14	hot	hot	JJ
6912	5853	15	.	.	.
6912	5853	16	"	"	''
6912	5854	1	Oven	oven	NN
6912	5854	2	temperatures	temperature	NNS
6912	5854	3	may	may	MD
6912	5854	4	be	be	VB
6912	5854	5	estimated	estimate	VBN
6912	5854	6	also	also	RB
6912	5854	7	as	as	IN
6912	5854	8	follows	follow	VBZ
6912	5854	9	:	:	:
6912	5854	10	(	(	-LRB-
6912	5854	11	_	_	NNP
6912	5854	12	a	a	DT
6912	5854	13	_	_	NNP
6912	5854	14	)	)	-RRB-
6912	5854	15	note	note	VB
6912	5854	16	the	the	DT
6912	5854	17	number	number	NN
6912	5854	18	of	of	IN
6912	5854	19	minutes	minute	NNS
6912	5854	20	required	require	VBN
6912	5854	21	to	to	TO
6912	5854	22	change	change	VB
6912	5854	23	white	white	JJ
6912	5854	24	paper	paper	NN
6912	5854	25	,	,	,
6912	5854	26	flour	flour	NN
6912	5854	27	,	,	,
6912	5854	28	or	or	CC
6912	5854	29	bread	bread	NN
6912	5854	30	to	to	IN
6912	5854	31	a	a	DT
6912	5854	32	light	light	JJ
6912	5854	33	brown	brown	NN
6912	5854	34	or	or	CC
6912	5854	35	to	to	IN
6912	5854	36	a	a	DT
6912	5854	37	golden	golden	JJ
6912	5854	38	brown	brown	NN
6912	5854	39	;	;	:
6912	5854	40	(	(	-LRB-
6912	5854	41	_	_	NNP
6912	5854	42	b	b	NNP
6912	5854	43	_	_	NNP
6912	5854	44	)	)	-RRB-
6912	5854	45	note	note	VB
6912	5854	46	the	the	DT
6912	5854	47	number	number	NN
6912	5854	48	of	of	IN
6912	5854	49	"	"	``
6912	5854	50	counts	count	NNS
6912	5854	51	"	"	''
6912	5854	52	(	(	-LRB-
6912	5854	53	one	one	CD
6912	5854	54	count	count	NN
6912	5854	55	per	per	IN
6912	5854	56	second	second	NN
6912	5854	57	)	)	-RRB-
6912	5854	58	that	that	IN
6912	5854	59	the	the	DT
6912	5854	60	hand	hand	NN
6912	5854	61	may	may	MD
6912	5854	62	be	be	VB
6912	5854	63	held	hold	VBN
6912	5854	64	in	in	IN
6912	5854	65	the	the	DT
6912	5854	66	oven	oven	NN
6912	5854	67	.	.	.
6912	5855	1	POUR	POUR	NNP
6912	5855	2	BATTER.--All	batter.--all	NN
6912	5855	3	breads	bread	NNS
6912	5855	4	may	may	MD
6912	5855	5	be	be	VB
6912	5855	6	divided	divide	VBN
6912	5855	7	into	into	IN
6912	5855	8	two	two	CD
6912	5855	9	classes	class	NNS
6912	5855	10	:	:	:
6912	5855	11	(	(	-LRB-
6912	5855	12	_	_	NNP
6912	5855	13	a	a	DT
6912	5855	14	_	_	NNP
6912	5855	15	)	)	-RRB-
6912	5855	16	Quick	Quick	NNP
6912	5855	17	Breads	Breads	NNP
6912	5855	18	and	and	CC
6912	5855	19	(	(	-LRB-
6912	5855	20	_	_	NNP
6912	5855	21	b	b	NNP
6912	5855	22	_	_	NNP
6912	5855	23	)	)	-RRB-
6912	5855	24	Yeast	Yeast	NNP
6912	5855	25	Breads	Breads	NNP
6912	5855	26	.	.	.
6912	5856	1	The	the	DT
6912	5856	2	former	former	JJ
6912	5856	3	are	be	VBP
6912	5856	4	so	so	RB
6912	5856	5	named	name	VBN
6912	5856	6	because	because	IN
6912	5856	7	a	a	DT
6912	5856	8	much	much	RB
6912	5856	9	shorter	short	JJR
6912	5856	10	time	time	NN
6912	5856	11	is	be	VBZ
6912	5856	12	required	require	VBN
6912	5856	13	in	in	IN
6912	5856	14	their	-PRON-	PRP$
6912	5856	15	preparation	preparation	NN
6912	5856	16	.	.	.
6912	5857	1	Quick	quick	JJ
6912	5857	2	breads	bread	NNS
6912	5857	3	are	be	VBP
6912	5857	4	divided	divide	VBN
6912	5857	5	into	into	IN
6912	5857	6	several	several	JJ
6912	5857	7	classes	class	NNS
6912	5857	8	,	,	,
6912	5857	9	depending	depend	VBG
6912	5857	10	upon	upon	IN
6912	5857	11	the	the	DT
6912	5857	12	proportion	proportion	NN
6912	5857	13	of	of	IN
6912	5857	14	flour	flour	NN
6912	5857	15	and	and	CC
6912	5857	16	moisture	moisture	NN
6912	5857	17	in	in	IN
6912	5857	18	the	the	DT
6912	5857	19	batter	batter	NN
6912	5857	20	.	.	.
6912	5858	1	A	a	DT
6912	5858	2	_	_	NNP
6912	5858	3	pour	pour	NN
6912	5858	4	batter	batter	NN
6912	5858	5	_	_	NNP
6912	5858	6	is	be	VBZ
6912	5858	7	the	the	DT
6912	5858	8	thinnest	thin	JJS
6912	5858	9	quick	quick	JJ
6912	5858	10	bread	bread	NN
6912	5858	11	mixture	mixture	NN
6912	5858	12	.	.	.
6912	5859	1	It	-PRON-	PRP
6912	5859	2	usually	usually	RB
6912	5859	3	contains	contain	VBZ
6912	5859	4	about	about	IN
6912	5859	5	equal	equal	JJ
6912	5859	6	parts	part	NNS
6912	5859	7	of	of	IN
6912	5859	8	flour	flour	NN
6912	5859	9	and	and	CC
6912	5859	10	moisture	moisture	NN
6912	5859	11	.	.	.
6912	5860	1	A	a	DT
6912	5860	2	definite	definite	JJ
6912	5860	3	proportion	proportion	NN
6912	5860	4	can	can	MD
6912	5860	5	not	not	RB
6912	5860	6	be	be	VB
6912	5860	7	stated	state	VBN
6912	5860	8	,	,	,
6912	5860	9	since	since	IN
6912	5860	10	the	the	DT
6912	5860	11	thickening	thickening	JJ
6912	5860	12	quality	quality	NN
6912	5860	13	of	of	IN
6912	5860	14	different	different	JJ
6912	5860	15	flours	flour	NNS
6912	5860	16	varies	varie	NNS
6912	5860	17	,	,	,
6912	5860	18	and	and	CC
6912	5860	19	the	the	DT
6912	5860	20	wetting	wetting	JJ
6912	5860	21	quality	quality	NN
6912	5860	22	of	of	IN
6912	5860	23	different	different	JJ
6912	5860	24	moist	moist	JJ
6912	5860	25	materials	material	NNS
6912	5860	26	varies	vary	VBZ
6912	5860	27	.	.	.
6912	5861	1	Many	many	JJ
6912	5861	2	pour	pour	NN
6912	5861	3	batters	batter	NNS
6912	5861	4	contain	contain	VBP
6912	5861	5	a	a	DT
6912	5861	6	little	little	RB
6912	5861	7	more	more	JJR
6912	5861	8	flour	flour	NN
6912	5861	9	than	than	IN
6912	5861	10	moisture	moisture	NN
6912	5861	11	.	.	.
6912	5862	1	Popover	popover	NN
6912	5862	2	mixture	mixture	NN
6912	5862	3	is	be	VBZ
6912	5862	4	.	.	.
6912	5863	1	a	a	DT
6912	5863	2	typical	typical	JJ
6912	5863	3	pour	pour	NN
6912	5863	4	batter	batter	NN
6912	5863	5	.	.	.
6912	5864	1	POPOVERS	popover	NNS
6912	5864	2	1	1	CD
6912	5864	3	egg	egg	NN
6912	5864	4	1/2	1/2	CD
6912	5864	5	teaspoonful	teaspoonful	JJ
6912	5864	6	salt	salt	NN
6912	5864	7	1	1	CD
6912	5864	8	cupful	cupful	JJ
6912	5864	9	milk	milk	NN
6912	5864	10	1	1	CD
6912	5864	11	cupful	cupful	JJ
6912	5864	12	flour	flour	NN
6912	5864	13	1/3	1/3	CD
6912	5864	14	teaspoonful	teaspoonful	JJ
6912	5864	15	fat	fat	NN
6912	5864	16	(	(	-LRB-
6912	5864	17	melted	melted	JJ
6912	5864	18	)	)	-RRB-
6912	5864	19	Oil	oil	NN
6912	5864	20	iron	iron	NN
6912	5864	21	gem	gem	NN
6912	5864	22	pans	pan	NNS
6912	5864	23	;	;	:
6912	5864	24	place	place	VB
6912	5864	25	them	-PRON-	PRP
6912	5864	26	in	in	IN
6912	5864	27	the	the	DT
6912	5864	28	oven	oven	NN
6912	5864	29	,	,	,
6912	5864	30	heat	heat	NN
6912	5864	31	until	until	IN
6912	5864	32	very	very	RB
6912	5864	33	hot	hot	JJ
6912	5864	34	.	.	.
6912	5865	1	Put	put	VB
6912	5865	2	all	all	PDT
6912	5865	3	the	the	DT
6912	5865	4	Popover	Popover	NNP
6912	5865	5	ingredients	ingredient	NNS
6912	5865	6	in	in	IN
6912	5865	7	a	a	DT
6912	5865	8	mixing	mix	VBG
6912	5865	9	bowl	bowl	NN
6912	5865	10	,	,	,
6912	5865	11	and	and	CC
6912	5865	12	beat	beat	VBD
6912	5865	13	the	the	DT
6912	5865	14	mixture	mixture	NN
6912	5865	15	with	with	IN
6912	5865	16	a	a	DT
6912	5865	17	Dover	Dover	NNP
6912	5865	18	egg	egg	NN
6912	5865	19	beater	beater	NN
6912	5865	20	.	.	.
6912	5866	1	Pour	pour	VB
6912	5866	2	it	-PRON-	PRP
6912	5866	3	into	into	IN
6912	5866	4	the	the	DT
6912	5866	5	hot	hot	JJ
6912	5866	6	pans	pan	NNS
6912	5866	7	and	and	CC
6912	5866	8	bake	bake	VB
6912	5866	9	35	35	CD
6912	5866	10	to	to	TO
6912	5866	11	45	45	CD
6912	5866	12	minutes	minute	NNS
6912	5866	13	in	in	IN
6912	5866	14	a	a	DT
6912	5866	15	hot	hot	JJ
6912	5866	16	oven	oven	NN
6912	5866	17	,	,	,
6912	5866	18	at	at	IN
6912	5866	19	425	425	CD
6912	5866	20	degrees	degree	NNS
6912	5866	21	F.	F.	NNP
6912	5866	22	Earthen	Earthen	NNP
6912	5866	23	cups	cup	NNS
6912	5866	24	placed	place	VBN
6912	5866	25	in	in	IN
6912	5866	26	a	a	DT
6912	5866	27	dripping	drip	VBG
6912	5866	28	pan	pan	NN
6912	5866	29	may	may	MD
6912	5866	30	be	be	VB
6912	5866	31	used	use	VBN
6912	5866	32	instead	instead	RB
6912	5866	33	of	of	IN
6912	5866	34	iron	iron	NN
6912	5866	35	pans	pan	NNS
6912	5866	36	.	.	.
6912	5867	1	Popovers	popover	NNS
6912	5867	2	may	may	MD
6912	5867	3	be	be	VB
6912	5867	4	served	serve	VBN
6912	5867	5	hot	hot	JJ
6912	5867	6	as	as	IN
6912	5867	7	a	a	DT
6912	5867	8	bread	bread	NN
6912	5867	9	,	,	,
6912	5867	10	for	for	IN
6912	5867	11	breakfast	breakfast	NN
6912	5867	12	or	or	CC
6912	5867	13	luncheon	luncheon	NN
6912	5867	14	;	;	,
6912	5867	15	or	or	CC
6912	5867	16	may	may	MD
6912	5867	17	be	be	VB
6912	5867	18	used	use	VBN
6912	5867	19	as	as	IN
6912	5867	20	a	a	DT
6912	5867	21	dessert	dessert	NN
6912	5867	22	with	with	IN
6912	5867	23	custard	custard	NN
6912	5867	24	or	or	CC
6912	5867	25	lemon	lemon	NN
6912	5867	26	filling	filling	NN
6912	5867	27	or	or	CC
6912	5867	28	sauce	sauce	NN
6912	5867	29	.	.	.
6912	5868	1	Fruit	fruit	NN
6912	5868	2	makes	make	VBZ
6912	5868	3	a	a	DT
6912	5868	4	pleasing	pleasing	JJ
6912	5868	5	addition	addition	NN
6912	5868	6	to	to	IN
6912	5868	7	Popovers	Popovers	NNP
6912	5868	8	.	.	.
6912	5869	1	Before	before	IN
6912	5869	2	baking	baking	NN
6912	5869	3	,	,	,
6912	5869	4	drop	drop	VB
6912	5869	5	a	a	DT
6912	5869	6	piece	piece	NN
6912	5869	7	of	of	IN
6912	5869	8	apple	apple	NN
6912	5869	9	,	,	,
6912	5869	10	peach	peach	NN
6912	5869	11	,	,	,
6912	5869	12	or	or	CC
6912	5869	13	other	other	JJ
6912	5869	14	fruit	fruit	NN
6912	5869	15	,	,	,
6912	5869	16	into	into	IN
6912	5869	17	the	the	DT
6912	5869	18	batter	batter	NN
6912	5869	19	in	in	IN
6912	5869	20	each	each	DT
6912	5869	21	cup	cup	NN
6912	5869	22	.	.	.
6912	5870	1	QUESTIONS	questions	VB
6912	5870	2	What	what	WDT
6912	5870	3	change	change	NN
6912	5870	4	,	,	,
6912	5870	5	other	other	JJ
6912	5870	6	than	than	IN
6912	5870	7	moistening	moisten	VBG
6912	5870	8	the	the	DT
6912	5870	9	flour	flour	NN
6912	5870	10	,	,	,
6912	5870	11	takes	take	VBZ
6912	5870	12	place	place	NN
6912	5870	13	in	in	IN
6912	5870	14	the	the	DT
6912	5870	15	milk	milk	NN
6912	5870	16	that	that	WDT
6912	5870	17	helps	help	VBZ
6912	5870	18	to	to	TO
6912	5870	19	lighten	lighten	VB
6912	5870	20	the	the	DT
6912	5870	21	Popovers	Popovers	NNPS
6912	5870	22	?	?	.
6912	5871	1	What	what	WDT
6912	5871	2	changes	change	NNS
6912	5871	3	take	take	VBP
6912	5871	4	place	place	NN
6912	5871	5	in	in	IN
6912	5871	6	the	the	DT
6912	5871	7	eggs	egg	NNS
6912	5871	8	and	and	CC
6912	5871	9	in	in	IN
6912	5871	10	the	the	DT
6912	5871	11	air	air	NN
6912	5871	12	inclosed	inclose	VBN
6912	5871	13	in	in	IN
6912	5871	14	them	-PRON-	PRP
6912	5871	15	when	when	WRB
6912	5871	16	they	-PRON-	PRP
6912	5871	17	are	be	VBP
6912	5871	18	heated	heat	VBN
6912	5871	19	quickly	quickly	RB
6912	5871	20	?	?	.
6912	5872	1	What	what	WP
6912	5872	2	is	be	VBZ
6912	5872	3	the	the	DT
6912	5872	4	purpose	purpose	NN
6912	5872	5	of	of	IN
6912	5872	6	beating	beat	VBG
6912	5872	7	the	the	DT
6912	5872	8	Popover	Popover	NNP
6912	5872	9	mixture	mixture	NN
6912	5872	10	thoroughly	thoroughly	RB
6912	5872	11	?	?	.
6912	5873	1	How	how	WRB
6912	5873	2	many	many	JJ
6912	5873	3	Popovers	Popovers	NNPS
6912	5873	4	will	will	MD
6912	5873	5	the	the	DT
6912	5873	6	given	give	VBN
6912	5873	7	recipe	recipe	NN
6912	5873	8	make	make	NN
6912	5873	9	?	?	.
6912	5874	1	LESSON	lesson	JJ
6912	5874	2	CX	cx	NN
6912	5874	3	LEAVENING	leavening	NN
6912	5874	4	WITH	with	IN
6912	5874	5	BAKING	baking	NN
6912	5874	6	SODA	soda	NN
6912	5874	7	AND	and	CC
6912	5874	8	SOUR	sour	JJ
6912	5874	9	MILK	MILK	NNS
6912	5874	10	:	:	:
6912	5874	11	SPIDER	SPIDER	NNP
6912	5874	12	CORN	CORN	NNS
6912	5874	13	BREAD	BREAD	NNS
6912	5874	14	Besides	besides	IN
6912	5874	15	the	the	DT
6912	5874	16	air	air	NN
6912	5874	17	that	that	WDT
6912	5874	18	is	be	VBZ
6912	5874	19	beaten	beat	VBN
6912	5874	20	into	into	IN
6912	5874	21	the	the	DT
6912	5874	22	eggs	egg	NNS
6912	5874	23	and	and	CC
6912	5874	24	into	into	IN
6912	5874	25	the	the	DT
6912	5874	26	combined	combine	VBN
6912	5874	27	ingredients	ingredient	NNS
6912	5874	28	of	of	IN
6912	5874	29	quick	quick	JJ
6912	5874	30	bread	bread	NN
6912	5874	31	mixtures	mixture	NNS
6912	5874	32	,	,	,
6912	5874	33	a	a	DT
6912	5874	34	gas	gas	NN
6912	5874	35	--	--	:
6912	5874	36	carbon	carbon	NN
6912	5874	37	dioxide	dioxide	NN
6912	5874	38	--	--	:
6912	5874	39	is	be	VBZ
6912	5874	40	often	often	RB
6912	5874	41	introduced	introduce	VBN
6912	5874	42	into	into	IN
6912	5874	43	such	such	JJ
6912	5874	44	mixtures	mixture	NNS
6912	5874	45	.	.	.
6912	5875	1	To	to	TO
6912	5875	2	find	find	VB
6912	5875	3	how	how	WRB
6912	5875	4	this	this	DT
6912	5875	5	gas	gas	NN
6912	5875	6	may	may	MD
6912	5875	7	be	be	VB
6912	5875	8	formed	form	VBN
6912	5875	9	,	,	,
6912	5875	10	try	try	VB
6912	5875	11	the	the	DT
6912	5875	12	following	follow	VBG
6912	5875	13	:	:	:
6912	5875	14	EXPERIMENT	EXPERIMENT	NNP
6912	5875	15	67	67	CD
6912	5875	16	:	:	:
6912	5875	17	ACTION	action	NN
6912	5875	18	OF	of	IN
6912	5875	19	BAKING	baking	NN
6912	5875	20	SODA	SODA	NNP
6912	5875	21	ON	ON	NNP
6912	5875	22	SOUR	SOUR	NNP
6912	5875	23	MILK.--Place	milk.--place	NN
6912	5875	24	a	a	DT
6912	5875	25	teaspoonful	teaspoonful	NN
6912	5875	26	of	of	IN
6912	5875	27	sour	sour	JJ
6912	5875	28	milk	milk	NN
6912	5875	29	in	in	IN
6912	5875	30	a	a	DT
6912	5875	31	test	test	NN
6912	5875	32	tube	tube	NN
6912	5875	33	and	and	CC
6912	5875	34	add	add	VB
6912	5875	35	a	a	DT
6912	5875	36	pinch	pinch	NN
6912	5875	37	of	of	IN
6912	5875	38	baking	baking	NN
6912	5875	39	soda	soda	NN
6912	5875	40	.	.	.
6912	5876	1	Do	do	VBP
6912	5876	2	you	-PRON-	PRP
6912	5876	3	notice	notice	VB
6912	5876	4	any	any	DT
6912	5876	5	change	change	NN
6912	5876	6	in	in	IN
6912	5876	7	the	the	DT
6912	5876	8	ingredients	ingredient	NNS
6912	5876	9	?	?	.
6912	5877	1	Apply	apply	VB
6912	5877	2	heat	heat	NN
6912	5877	3	to	to	IN
6912	5877	4	the	the	DT
6912	5877	5	contents	content	NNS
6912	5877	6	of	of	IN
6912	5877	7	the	the	DT
6912	5877	8	tube	tube	NN
6912	5877	9	.	.	.
6912	5878	1	What	what	WDT
6912	5878	2	kind	kind	NN
6912	5878	3	of	of	IN
6912	5878	4	material	material	NN
6912	5878	5	(	(	-LRB-
6912	5878	6	solid	solid	JJ
6912	5878	7	,	,	,
6912	5878	8	liquid	liquid	JJ
6912	5878	9	,	,	,
6912	5878	10	or	or	CC
6912	5878	11	gas	gas	NN
6912	5878	12	)	)	-RRB-
6912	5878	13	is	be	VBZ
6912	5878	14	indicated	indicate	VBN
6912	5878	15	by	by	IN
6912	5878	16	the	the	DT
6912	5878	17	bubbling	bubbling	NN
6912	5878	18	(	(	-LRB-
6912	5878	19	see	see	VB
6912	5878	20	Experiment	Experiment	NNP
6912	5878	21	7	7	CD
6912	5878	22	)	)	-RRB-
6912	5878	23	?	?	.
6912	5879	1	What	what	WP
6912	5879	2	does	do	VBZ
6912	5879	3	this	this	DT
6912	5879	4	experiment	experiment	NN
6912	5879	5	teach	teach	VB
6912	5879	6	with	with	IN
6912	5879	7	regard	regard	NN
6912	5879	8	to	to	IN
6912	5879	9	the	the	DT
6912	5879	10	use	use	NN
6912	5879	11	of	of	IN
6912	5879	12	baking	bake	VBG
6912	5879	13	soda	soda	NN
6912	5879	14	and	and	CC
6912	5879	15	sour	sour	JJ
6912	5879	16	milk	milk	NN
6912	5879	17	,	,	,
6912	5879	18	for	for	IN
6912	5879	19	lightening	lighten	VBG
6912	5879	20	a	a	DT
6912	5879	21	mixture	mixture	NN
6912	5879	22	?	?	.
6912	5880	1	EXPERIMENT	EXPERIMENT	NNP
6912	5880	2	68	68	CD
6912	5880	3	:	:	:
6912	5880	4	CHEMICAL	chemical	NN
6912	5880	5	CHANGE.--Measure	change.--measure	NN
6912	5880	6	1/4	1/4	CD
6912	5880	7	cupful	cupful	NN
6912	5880	8	of	of	IN
6912	5880	9	thick	thick	JJ
6912	5880	10	sour	sour	JJ
6912	5880	11	milk	milk	NN
6912	5880	12	.	.	.
6912	5881	1	[	[	-LRB-
6912	5881	2	Footnote	Footnote	NNP
6912	5881	3	78	78	CD
6912	5881	4	:	:	:
6912	5881	5	The	the	DT
6912	5881	6	amount	amount	NN
6912	5881	7	of	of	IN
6912	5881	8	acid	acid	NN
6912	5881	9	in	in	IN
6912	5881	10	sour	sour	JJ
6912	5881	11	milk	milk	NN
6912	5881	12	varies	vary	VBZ
6912	5881	13	slightly	slightly	RB
6912	5881	14	.	.	.
6912	5881	15	]	]	-RRB-
6912	5882	1	Dip	dip	VB
6912	5882	2	the	the	DT
6912	5882	3	end	end	NN
6912	5882	4	of	of	IN
6912	5882	5	a	a	DT
6912	5882	6	piece	piece	NN
6912	5882	7	of	of	IN
6912	5882	8	blue	blue	JJ
6912	5882	9	litmus	litmus	NNP
6912	5882	10	paper	paper	NN
6912	5882	11	in	in	IN
6912	5882	12	it	-PRON-	PRP
6912	5882	13	.	.	.
6912	5883	1	What	what	WDT
6912	5883	2	change	change	NN
6912	5883	3	in	in	IN
6912	5883	4	color	color	NN
6912	5883	5	takes	take	VBZ
6912	5883	6	place	place	NN
6912	5883	7	in	in	IN
6912	5883	8	the	the	DT
6912	5883	9	paper	paper	NN
6912	5883	10	?	?	.
6912	5884	1	When	when	WRB
6912	5884	2	blue	blue	JJ
6912	5884	3	litmus	litmus	NN
6912	5884	4	changes	change	NNS
6912	5884	5	to	to	IN
6912	5884	6	pink	pink	NN
6912	5884	7	,	,	,
6912	5884	8	an	an	DT
6912	5884	9	_	_	NNP
6912	5884	10	acid	acid	NN
6912	5884	11	_	_	NNP
6912	5884	12	is	be	VBZ
6912	5884	13	present	present	JJ
6912	5884	14	.	.	.
6912	5885	1	The	the	DT
6912	5885	2	sour	sour	JJ
6912	5885	3	milk	milk	NN
6912	5885	4	therefore	therefore	RB
6912	5885	5	contains	contain	VBZ
6912	5885	6	acid	acid	NN
6912	5885	7	.	.	.
6912	5886	1	Measure	measure	NN
6912	5886	2	1/8	1/8	CD
6912	5886	3	teaspoonful	teaspoonful	JJ
6912	5886	4	of	of	IN
6912	5886	5	baking	bake	VBG
6912	5886	6	soda	soda	NN
6912	5886	7	.	.	.
6912	5887	1	Mix	mix	VB
6912	5887	2	this	this	DT
6912	5887	3	with	with	IN
6912	5887	4	a	a	DT
6912	5887	5	little	little	JJ
6912	5887	6	water	water	NN
6912	5887	7	.	.	.
6912	5888	1	Test	test	VB
6912	5888	2	with	with	IN
6912	5888	3	pink	pink	JJ
6912	5888	4	litmus	litmus	NN
6912	5888	5	paper	paper	NN
6912	5888	6	.	.	.
6912	5889	1	When	when	WRB
6912	5889	2	pink	pink	JJ
6912	5889	3	litmus	litmus	NN
6912	5889	4	paper	paper	NN
6912	5889	5	changes	change	NNS
6912	5889	6	to	to	IN
6912	5889	7	blue	blue	NNP
6912	5889	8	,	,	,
6912	5889	9	an	an	DT
6912	5889	10	_	_	NNP
6912	5889	11	alkaline	alkaline	NN
6912	5889	12	_	_	NNP
6912	5889	13	substance	substance	NN
6912	5889	14	is	be	VBZ
6912	5889	15	present	present	JJ
6912	5889	16	.	.	.
6912	5890	1	Baking	Baking	NNP
6912	5890	2	soda	soda	NN
6912	5890	3	is	be	VBZ
6912	5890	4	therefore	therefore	RB
6912	5890	5	alkaline	alkaline	NN
6912	5890	6	in	in	IN
6912	5890	7	reaction	reaction	NN
6912	5890	8	.	.	.
6912	5891	1	Pour	pour	VB
6912	5891	2	the	the	DT
6912	5891	3	milk	milk	NN
6912	5891	4	into	into	IN
6912	5891	5	a	a	DT
6912	5891	6	saucepan	saucepan	NN
6912	5891	7	,	,	,
6912	5891	8	add	add	VB
6912	5891	9	about	about	RB
6912	5891	10	3/4	3/4	CD
6912	5891	11	of	of	IN
6912	5891	12	the	the	DT
6912	5891	13	soda	soda	NN
6912	5891	14	mixture	mixture	NN
6912	5891	15	,	,	,
6912	5891	16	stir	stir	VB
6912	5891	17	and	and	CC
6912	5891	18	heat	heat	VBP
6912	5891	19	until	until	IN
6912	5891	20	effervescence	effervescence	NN
6912	5891	21	(	(	-LRB-
6912	5891	22	bubbling	bubbling	NN
6912	5891	23	)	)	-RRB-
6912	5891	24	has	have	VBZ
6912	5891	25	ceased	cease	VBN
6912	5891	26	.	.	.
6912	5892	1	Test	test	VB
6912	5892	2	the	the	DT
6912	5892	3	mixture	mixture	NN
6912	5892	4	in	in	IN
6912	5892	5	the	the	DT
6912	5892	6	saucepan	saucepan	NN
6912	5892	7	with	with	IN
6912	5892	8	blue	blue	NNP
6912	5892	9	litmus	litmus	NNP
6912	5892	10	paper	paper	NN
6912	5892	11	.	.	.
6912	5893	1	If	if	IN
6912	5893	2	the	the	DT
6912	5893	3	blue	blue	JJ
6912	5893	4	litmus	litmus	NN
6912	5893	5	paper	paper	NN
6912	5893	6	changes	change	NNS
6912	5893	7	color	color	NN
6912	5893	8	,	,	,
6912	5893	9	carefully	carefully	RB
6912	5893	10	add	add	VB
6912	5893	11	a	a	DT
6912	5893	12	little	little	JJ
6912	5893	13	more	more	JJR
6912	5893	14	of	of	IN
6912	5893	15	the	the	DT
6912	5893	16	soda	soda	NN
6912	5893	17	solution	solution	NN
6912	5893	18	.	.	.
6912	5894	1	Test	test	VB
6912	5894	2	with	with	IN
6912	5894	3	litmus	litmus	NN
6912	5894	4	again	again	RB
6912	5894	5	.	.	.
6912	5895	1	If	if	IN
6912	5895	2	there	there	EX
6912	5895	3	is	be	VBZ
6912	5895	4	still	still	RB
6912	5895	5	a	a	DT
6912	5895	6	change	change	NN
6912	5895	7	in	in	IN
6912	5895	8	color	color	NN
6912	5895	9	,	,	,
6912	5895	10	add	add	VB
6912	5895	11	soda	soda	NN
6912	5895	12	solution	solution	NN
6912	5895	13	until	until	IN
6912	5895	14	the	the	DT
6912	5895	15	litmus	litmus	NN
6912	5895	16	does	do	VBZ
6912	5895	17	not	not	RB
6912	5895	18	change	change	VB
6912	5895	19	.	.	.
6912	5896	1	Then	then	RB
6912	5896	2	test	test	VB
6912	5896	3	with	with	IN
6912	5896	4	pink	pink	JJ
6912	5896	5	litmus	litmus	NN
6912	5896	6	.	.	.
6912	5897	1	When	when	WRB
6912	5897	2	neither	neither	CC
6912	5897	3	pink	pink	JJ
6912	5897	4	nor	nor	CC
6912	5897	5	blue	blue	JJ
6912	5897	6	litmus	litmus	NN
6912	5897	7	paper	paper	NN
6912	5897	8	changes	change	NNS
6912	5897	9	color	color	VBP
6912	5897	10	a	a	DT
6912	5897	11	_	_	NNP
6912	5897	12	neutral	neutral	JJ
6912	5897	13	_	_	NNP
6912	5897	14	substance	substance	NN
6912	5897	15	is	be	VBZ
6912	5897	16	present	present	JJ
6912	5897	17	,	,	,
6912	5897	18	i.e.	i.e.	FW
6912	5898	1	a	a	DT
6912	5898	2	substance	substance	NN
6912	5898	3	neither	neither	CC
6912	5898	4	acid	acid	NN
6912	5898	5	nor	nor	CC
6912	5898	6	alkaline	alkaline	NN
6912	5898	7	.	.	.
6912	5899	1	When	when	WRB
6912	5899	2	this	this	DT
6912	5899	3	occurs	occur	VBZ
6912	5899	4	,	,	,
6912	5899	5	the	the	DT
6912	5899	6	mixture	mixture	NN
6912	5899	7	in	in	IN
6912	5899	8	the	the	DT
6912	5899	9	pan	pan	NN
6912	5899	10	is	be	VBZ
6912	5899	11	no	no	DT
6912	5899	12	longer	long	RBR
6912	5899	13	acid	acid	NN
6912	5899	14	in	in	IN
6912	5899	15	reaction	reaction	NN
6912	5899	16	.	.	.
6912	5900	1	Neither	neither	DT
6912	5900	2	sour	sour	JJ
6912	5900	3	milk	milk	NN
6912	5900	4	nor	nor	CC
6912	5900	5	baking	baking	NN
6912	5900	6	soda	soda	NN
6912	5900	7	exists	exist	VBZ
6912	5900	8	in	in	IN
6912	5900	9	the	the	DT
6912	5900	10	pan	pan	NN
6912	5900	11	.	.	.
6912	5901	1	A	a	DT
6912	5901	2	_	_	NNP
6912	5901	3	chemical	chemical	NN
6912	5901	4	change	change	NN
6912	5901	5	_	_	NNP
6912	5901	6	has	have	VBZ
6912	5901	7	taken	take	VBN
6912	5901	8	place	place	NN
6912	5901	9	.	.	.
6912	5902	1	From	from	IN
6912	5902	2	the	the	DT
6912	5902	3	union	union	NN
6912	5902	4	of	of	IN
6912	5902	5	sour	sour	JJ
6912	5902	6	milk	milk	NN
6912	5902	7	and	and	CC
6912	5902	8	soda	soda	NN
6912	5902	9	,	,	,
6912	5902	10	entirely	entirely	RB
6912	5902	11	different	different	JJ
6912	5902	12	materials	material	NNS
6912	5902	13	are	be	VBP
6912	5902	14	formed	form	VBN
6912	5902	15	;	;	:
6912	5902	16	one	one	CD
6912	5902	17	is	be	VBZ
6912	5902	18	the	the	DT
6912	5902	19	neutral	neutral	JJ
6912	5902	20	substance	substance	NN
6912	5902	21	in	in	IN
6912	5902	22	the	the	DT
6912	5902	23	pan	pan	NN
6912	5902	24	;	;	:
6912	5902	25	another	another	DT
6912	5902	26	is	be	VBZ
6912	5902	27	the	the	DT
6912	5902	28	carbon	carbon	NN
6912	5902	29	dioxide	dioxide	NN
6912	5902	30	gas	gas	NN
6912	5902	31	which	which	WDT
6912	5902	32	has	have	VBZ
6912	5902	33	escaped	escape	VBN
6912	5902	34	,	,	,
6912	5902	35	and	and	CC
6912	5902	36	the	the	DT
6912	5902	37	third	third	JJ
6912	5902	38	is	be	VBZ
6912	5902	39	water	water	NN
6912	5902	40	.	.	.
6912	5903	1	When	when	WRB
6912	5903	2	an	an	DT
6912	5903	3	acid	acid	NN
6912	5903	4	and	and	CC
6912	5903	5	an	an	DT
6912	5903	6	alkaline	alkaline	NN
6912	5903	7	material	material	NN
6912	5903	8	are	be	VBP
6912	5903	9	mixed	mixed	JJ
6912	5903	10	,	,	,
6912	5903	11	a	a	DT
6912	5903	12	chemical	chemical	NN
6912	5903	13	change	change	NN
6912	5903	14	always	always	RB
6912	5903	15	occurs	occur	VBZ
6912	5903	16	.	.	.
6912	5904	1	Chemical	chemical	NN
6912	5904	2	changes	change	NNS
6912	5904	3	are	be	VBP
6912	5904	4	constantly	constantly	RB
6912	5904	5	taking	take	VBG
6912	5904	6	place	place	NN
6912	5904	7	when	when	WRB
6912	5904	8	certain	certain	JJ
6912	5904	9	food	food	NN
6912	5904	10	mixtures	mixture	NNS
6912	5904	11	are	be	VBP
6912	5904	12	cooked	cook	VBN
6912	5904	13	and	and	CC
6912	5904	14	digested	digested	JJ
6912	5904	15	.	.	.
6912	5905	1	EXPERIMENT	EXPERIMENT	NNP
6912	5905	2	69	69	CD
6912	5905	3	:	:	:
6912	5905	4	QUANTITY	quantity	NN
6912	5905	5	OF	of	IN
6912	5905	6	BAKING	baking	NN
6912	5905	7	SODA	soda	NN
6912	5905	8	TO	to	TO
6912	5905	9	USE	use	VB
6912	5905	10	WITH	with	IN
6912	5905	11	SOUR	sour	NN
6912	5905	12	MILK.--To	MILK.--To	NNS
6912	5905	13	the	the	DT
6912	5905	14	contents	content	NNS
6912	5905	15	of	of	IN
6912	5905	16	the	the	DT
6912	5905	17	saucepan	saucepan	NN
6912	5905	18	of	of	IN
6912	5905	19	Experiment	Experiment	NNP
6912	5905	20	68	68	CD
6912	5905	21	,	,	,
6912	5905	22	add	add	VB
6912	5905	23	1/8	1/8	CD
6912	5905	24	teaspoonful	teaspoonful	JJ
6912	5905	25	more	more	JJR
6912	5905	26	of	of	IN
6912	5905	27	baking	bake	VBG
6912	5905	28	soda	soda	NN
6912	5905	29	.	.	.
6912	5906	1	Stir	stir	VB
6912	5906	2	,	,	,
6912	5906	3	heat	heat	NN
6912	5906	4	,	,	,
6912	5906	5	and	and	CC
6912	5906	6	test	test	VB
6912	5906	7	with	with	IN
6912	5906	8	pink	pink	JJ
6912	5906	9	litmus	litmus	NN
6912	5906	10	.	.	.
6912	5907	1	What	what	WP
6912	5907	2	is	be	VBZ
6912	5907	3	the	the	DT
6912	5907	4	reaction--	reaction--	JJ
6912	5907	5	acid	acid	NN
6912	5907	6	or	or	CC
6912	5907	7	alkaline	alkaline	NN
6912	5907	8	?	?	.
6912	5908	1	Has	have	VBZ
6912	5908	2	the	the	DT
6912	5908	3	last	last	JJ
6912	5908	4	quantity	quantity	NN
6912	5908	5	of	of	IN
6912	5908	6	soda	soda	NN
6912	5908	7	been	be	VBN
6912	5908	8	neutralized	neutralize	VBN
6912	5908	9	as	as	IN
6912	5908	10	was	be	VBD
6912	5908	11	the	the	DT
6912	5908	12	first	first	JJ
6912	5908	13	quantity	quantity	NN
6912	5908	14	?	?	.
6912	5909	1	Explain	explain	VB
6912	5909	2	.	.	.
6912	5910	1	If	if	IN
6912	5910	2	more	more	JJR
6912	5910	3	baking	baking	NN
6912	5910	4	soda	soda	NN
6912	5910	5	than	than	IN
6912	5910	6	is	be	VBZ
6912	5910	7	necessary	necessary	JJ
6912	5910	8	to	to	TO
6912	5910	9	neutralize	neutralize	VB
6912	5910	10	the	the	DT
6912	5910	11	acid	acid	NN
6912	5910	12	of	of	IN
6912	5910	13	the	the	DT
6912	5910	14	sour	sour	JJ
6912	5910	15	milk	milk	NN
6912	5910	16	is	be	VBZ
6912	5910	17	used	use	VBN
6912	5910	18	,	,	,
6912	5910	19	some	some	DT
6912	5910	20	_	_	NNP
6912	5910	21	unneutralized	unneutralize	VBD
6912	5910	22	_	_	NNP
6912	5910	23	soda	soda	NN
6912	5910	24	will	will	MD
6912	5910	25	remain	remain	VB
6912	5910	26	in	in	IN
6912	5910	27	the	the	DT
6912	5910	28	mixture	mixture	NN
6912	5910	29	.	.	.
6912	5911	1	This	this	DT
6912	5911	2	is	be	VBZ
6912	5911	3	undesirable	undesirable	JJ
6912	5911	4	,	,	,
6912	5911	5	since	since	IN
6912	5911	6	soda	soda	NN
6912	5911	7	has	have	VBZ
6912	5911	8	a	a	DT
6912	5911	9	"	"	``
6912	5911	10	bitter	bitter	JJ
6912	5911	11	taste	taste	NN
6912	5911	12	.	.	.
6912	5911	13	"	"	''
6912	5912	1	An	an	DT
6912	5912	2	excessive	excessive	JJ
6912	5912	3	quantity	quantity	NN
6912	5912	4	of	of	IN
6912	5912	5	unneutralized	unneutralized	JJ
6912	5912	6	soda	soda	NN
6912	5912	7	also	also	RB
6912	5912	8	discolors	discolor	VBZ
6912	5912	9	the	the	DT
6912	5912	10	mixture	mixture	NN
6912	5912	11	.	.	.
6912	5913	1	Experiments	experiment	NNS
6912	5913	2	68	68	CD
6912	5913	3	and	and	CC
6912	5913	4	69	69	CD
6912	5913	5	indicate	indicate	VBP
6912	5913	6	that	that	IN
6912	5913	7	the	the	DT
6912	5913	8	_	_	NNP
6912	5913	9	approximate	approximate	JJ
6912	5913	10	_	_	NNP
6912	5913	11	proportion	proportion	NN
6912	5913	12	of	of	IN
6912	5913	13	baking	bake	VBG
6912	5913	14	soda	soda	NN
6912	5913	15	to	to	IN
6912	5913	16	sour	sour	JJ
6912	5913	17	milk	milk	NN
6912	5913	18	is	be	VBZ
6912	5913	19	:	:	:
6912	5913	20	_	_	NNP
6912	5913	21	1/2	1/2	CD
6912	5913	22	teaspoonful	teaspoonful	JJ
6912	5913	23	of	of	IN
6912	5913	24	baking	bake	VBG
6912	5913	25	soda	soda	NN
6912	5913	26	to	to	IN
6912	5913	27	1	1	CD
6912	5913	28	cupful	cupful	NN
6912	5913	29	of	of	IN
6912	5913	30	thick	thick	JJ
6912	5913	31	sour	sour	JJ
6912	5913	32	milk	milk	NN
6912	5913	33	.	.	.
6912	5913	34	_	_	NNP
6912	5913	35	The	the	DT
6912	5913	36	following	follow	VBG
6912	5913	37	"	"	``
6912	5913	38	equations	equation	NNS
6912	5913	39	"	"	''
6912	5913	40	indicate	indicate	VBP
6912	5913	41	the	the	DT
6912	5913	42	importance	importance	NN
6912	5913	43	of	of	IN
6912	5913	44	using	use	VBG
6912	5913	45	the	the	DT
6912	5913	46	proper	proper	JJ
6912	5913	47	amount	amount	NN
6912	5913	48	of	of	IN
6912	5913	49	baking	bake	VBG
6912	5913	50	soda	soda	NN
6912	5913	51	to	to	TO
6912	5913	52	neutralize	neutralize	VB
6912	5913	53	the	the	DT
6912	5913	54	acid	acid	JJ
6912	5913	55	materials	material	NNS
6912	5913	56	:	:	:
6912	5913	57	1	1	CD
6912	5913	58	cupful	cupful	NN
6912	5913	59	of	of	IN
6912	5913	60	sour	sour	JJ
6912	5913	61	milk	milk	NN
6912	5913	62	+	+	CC
6912	5913	63	1/2	1/2	CD
6912	5913	64	teaspoonful	teaspoonful	JJ
6912	5913	65	of	of	IN
6912	5913	66	baking	bake	VBG
6912	5913	67	soda	soda	NN
6912	5913	68	--	--	:
6912	5913	69	>	>	XX
6912	5913	70	[	[	-LRB-
6912	5913	71	Footnote	Footnote	NNP
6912	5913	72	79	79	CD
6912	5913	73	:	:	:
6912	5913	74	The	the	DT
6912	5913	75	plus	plus	JJ
6912	5913	76	sign	sign	NN
6912	5913	77	is	be	VBZ
6912	5913	78	read	read	VBN
6912	5913	79	"	"	''
6912	5913	80	with	with	IN
6912	5913	81	"	"	''
6912	5913	82	;	;	:
6912	5913	83	the	the	DT
6912	5913	84	arrow	arrow	NN
6912	5913	85	is	be	VBZ
6912	5913	86	read	read	VBN
6912	5913	87	"	"	``
6912	5913	88	yields	yield	NNS
6912	5913	89	.	.	.
6912	5913	90	"	"	''
6912	5913	91	]	]	-RRB-
6912	5914	1	water	water	NN
6912	5914	2	+	+	SYM
6912	5914	3	carbon	carbon	NN
6912	5914	4	dioxide	dioxide	NN
6912	5914	5	gas	gas	NN
6912	5914	6	+	+	CC
6912	5914	7	neutral	neutral	JJ
6912	5914	8	material	material	NN
6912	5914	9	.	.	.
6912	5915	1	1	1	LS
6912	5915	2	cupful	cupful	NN
6912	5915	3	of	of	IN
6912	5915	4	sour	sour	JJ
6912	5915	5	milk	milk	NN
6912	5915	6	+	+	CC
6912	5915	7	1	1	CD
6912	5915	8	teaspoonful	teaspoonful	NN
6912	5915	9	of	of	IN
6912	5915	10	baking	bake	VBG
6912	5915	11	soda	soda	NN
6912	5915	12	--	--	:
6912	5915	13	>	>	XX
6912	5915	14	water	water	NN
6912	5915	15	+	+	CC
6912	5915	16	carbon	carbon	NN
6912	5915	17	dioxide	dioxide	NN
6912	5915	18	gas	gas	NN
6912	5915	19	+	+	CC
6912	5915	20	neutral	neutral	JJ
6912	5915	21	material	material	NN
6912	5915	22	+	+	CC
6912	5915	23	unneutralized	unneutralized	JJ
6912	5915	24	"	"	''
6912	5915	25	soda	soda	NN
6912	5915	26	.	.	.
6912	5915	27	"	"	''
6912	5916	1	SPIDER	SPIDER	NNP
6912	5916	2	CORN	CORN	NNS
6912	5916	3	BREAD	BREAD	NNS
6912	5916	4	3/4	3/4	CD
6912	5916	5	cupful	cupful	JJ
6912	5916	6	corn	corn	NN
6912	5916	7	-	-	HYPH
6912	5916	8	meal	meal	NN
6912	5916	9	1/2	1/2	CD
6912	5916	10	teaspoonful	teaspoonful	JJ
6912	5916	11	baking	baking	NN
6912	5916	12	soda	soda	NN
6912	5916	13	1/4	1/4	CD
6912	5916	14	cupful	cupful	JJ
6912	5916	15	flour	flour	NN
6912	5916	16	1	1	CD
6912	5916	17	egg	egg	NN
6912	5916	18	1	1	CD
6912	5916	19	tablespoonful	tablespoonful	JJ
6912	5916	20	sugar	sugar	NN
6912	5916	21	1	1	CD
6912	5916	22	cupful	cupful	JJ
6912	5916	23	sour	sour	JJ
6912	5916	24	milk	milk	NN
6912	5916	25	1/2	1/2	CD
6912	5916	26	teaspoonful	teaspoonful	JJ
6912	5916	27	salt	salt	NN
6912	5916	28	1	1	CD
6912	5916	29	tablespoonful	tablespoonful	JJ
6912	5916	30	butter	butter	NN
6912	5916	31	or	or	CC
6912	5916	32	substitute	substitute	NN
6912	5916	33	Mix	mix	VB
6912	5916	34	the	the	DT
6912	5916	35	dry	dry	JJ
6912	5916	36	ingredients	ingredient	NNS
6912	5916	37	.	.	.
6912	5917	1	In	in	IN
6912	5917	2	a	a	DT
6912	5917	3	mixing	mix	VBG
6912	5917	4	bowl	bowl	NN
6912	5917	5	,	,	,
6912	5917	6	beat	beat	VBD
6912	5917	7	an	an	DT
6912	5917	8	egg	egg	NN
6912	5917	9	,	,	,
6912	5917	10	add	add	VB
6912	5917	11	the	the	DT
6912	5917	12	sour	sour	JJ
6912	5917	13	milk	milk	NN
6912	5917	14	,	,	,
6912	5917	15	then	then	RB
6912	5917	16	the	the	DT
6912	5917	17	dry	dry	JJ
6912	5917	18	ingredients	ingredient	NNS
6912	5917	19	.	.	.
6912	5918	1	Beat	beat	VB
6912	5918	2	the	the	DT
6912	5918	3	mixtures	mixture	NNS
6912	5918	4	until	until	IN
6912	5918	5	the	the	DT
6912	5918	6	ingredients	ingredient	NNS
6912	5918	7	are	be	VBP
6912	5918	8	well	well	RB
6912	5918	9	blended	blended	JJ
6912	5918	10	.	.	.
6912	5919	1	Melt	melt	VB
6912	5919	2	the	the	DT
6912	5919	3	butter	butter	NN
6912	5919	4	or	or	CC
6912	5919	5	substitute	substitute	NN
6912	5919	6	in	in	IN
6912	5919	7	a	a	DT
6912	5919	8	hot	hot	JJ
6912	5919	9	"	"	``
6912	5919	10	spider	spider	NN
6912	5919	11	"	"	''
6912	5919	12	or	or	CC
6912	5919	13	frying	fry	VBG
6912	5919	14	pan	pan	NN
6912	5919	15	.	.	.
6912	5920	1	Pour	pour	VB
6912	5920	2	the	the	DT
6912	5920	3	corn	corn	NN
6912	5920	4	-	-	HYPH
6912	5920	5	meal	meal	NN
6912	5920	6	mixture	mixture	NN
6912	5920	7	into	into	IN
6912	5920	8	it	-PRON-	PRP
6912	5920	9	.	.	.
6912	5921	1	Bake	bake	VB
6912	5921	2	in	in	IN
6912	5921	3	a	a	DT
6912	5921	4	hot	hot	JJ
6912	5921	5	oven	oven	NN
6912	5921	6	until	until	IN
6912	5921	7	sufficiently	sufficiently	RB
6912	5921	8	baked	bake	VBD
6912	5921	9	,	,	,
6912	5921	10	usually	usually	RB
6912	5921	11	about	about	IN
6912	5921	12	20	20	CD
6912	5921	13	minutes	minute	NNS
6912	5921	14	(	(	-LRB-
6912	5921	15	see	see	VB
6912	5921	16	tests	test	NNS
6912	5921	17	below	below	RB
6912	5921	18	)	)	-RRB-
6912	5921	19	.	.	.
6912	5922	1	Serve	serve	VB
6912	5922	2	hot	hot	JJ
6912	5922	3	.	.	.
6912	5923	1	TESTS	test	NNS
6912	5923	2	FOR	for	IN
6912	5923	3	SUFFICIENT	sufficient	JJ
6912	5923	4	BAKING	baking	NN
6912	5923	5	OF	of	IN
6912	5923	6	QUICK	QUICK	NNP
6912	5923	7	BREAD.--Quick	BREAD.--Quick	NNP
6912	5923	8	Bread	Bread	NNP
6912	5923	9	is	be	VBZ
6912	5923	10	usually	usually	RB
6912	5923	11	sufficiently	sufficiently	RB
6912	5923	12	baked	baked	JJ
6912	5923	13	:	:	:
6912	5923	14	(	(	-LRB-
6912	5923	15	_	_	NNP
6912	5923	16	a	a	DT
6912	5923	17	_	_	NNP
6912	5923	18	)	)	-RRB-
6912	5923	19	when	when	WRB
6912	5923	20	it	-PRON-	PRP
6912	5923	21	is	be	VBZ
6912	5923	22	a	a	DT
6912	5923	23	golden	golden	JJ
6912	5923	24	brown	brown	NN
6912	5923	25	in	in	IN
6912	5923	26	color	color	NN
6912	5923	27	;	;	:
6912	5923	28	(	(	-LRB-
6912	5923	29	_	_	NNP
6912	5923	30	b	b	NNP
6912	5923	31	_	_	NNP
6912	5923	32	)	)	-RRB-
6912	5923	33	when	when	WRB
6912	5923	34	the	the	DT
6912	5923	35	mixture	mixture	NN
6912	5923	36	shrinks	shrink	VBZ
6912	5923	37	from	from	IN
6912	5923	38	the	the	DT
6912	5923	39	pan	pan	NN
6912	5923	40	;	;	,
6912	5923	41	(	(	-LRB-
6912	5923	42	_	_	NNP
6912	5923	43	c	c	NNP
6912	5923	44	_	_	NNP
6912	5923	45	)	)	-RRB-
6912	5923	46	when	when	WRB
6912	5923	47	the	the	DT
6912	5923	48	crust	crust	NN
6912	5923	49	springs	spring	NNS
6912	5923	50	back	back	RP
6912	5923	51	into	into	IN
6912	5923	52	place	place	NN
6912	5923	53	,	,	,
6912	5923	54	if	if	IN
6912	5923	55	pressed	press	VBN
6912	5923	56	gently	gently	RB
6912	5923	57	with	with	IN
6912	5923	58	the	the	DT
6912	5923	59	fingers	finger	NNS
6912	5923	60	;	;	:
6912	5923	61	or	or	CC
6912	5923	62	(	(	-LRB-
6912	5923	63	_	_	NNP
6912	5923	64	d	d	NNP
6912	5923	65	_	_	NNP
6912	5923	66	)	)	-RRB-
6912	5923	67	when	when	WRB
6912	5923	68	no	no	DT
6912	5923	69	batter	batter	NN
6912	5923	70	or	or	CC
6912	5923	71	dough	dough	NN
6912	5923	72	clings	cling	NNS
6912	5923	73	to	to	IN
6912	5923	74	a	a	DT
6912	5923	75	wire	wire	NN
6912	5923	76	skewer	skewer	NN
6912	5923	77	or	or	CC
6912	5923	78	knitting	knit	VBG
6912	5923	79	needle	needle	NN
6912	5923	80	(	(	-LRB-
6912	5923	81	see	see	VB
6912	5923	82	Figure	Figure	NNP
6912	5923	83	1	1	CD
6912	5923	84	)	)	-RRB-
6912	5923	85	that	that	WDT
6912	5923	86	has	have	VBZ
6912	5923	87	been	be	VBN
6912	5923	88	inserted	insert	VBN
6912	5923	89	.	.	.
6912	5924	1	Usually	usually	RB
6912	5924	2	it	-PRON-	PRP
6912	5924	3	is	be	VBZ
6912	5924	4	not	not	RB
6912	5924	5	necessary	necessary	JJ
6912	5924	6	to	to	TO
6912	5924	7	apply	apply	VB
6912	5924	8	this	this	DT
6912	5924	9	last	last	JJ
6912	5924	10	test	test	NN
6912	5924	11	,	,	,
6912	5924	12	unless	unless	IN
6912	5924	13	the	the	DT
6912	5924	14	quick	quick	JJ
6912	5924	15	bread	bread	NN
6912	5924	16	is	be	VBZ
6912	5924	17	baked	bake	VBN
6912	5924	18	in	in	IN
6912	5924	19	a	a	DT
6912	5924	20	loaf	loaf	NN
6912	5924	21	or	or	CC
6912	5924	22	in	in	IN
6912	5924	23	a	a	DT
6912	5924	24	very	very	RB
6912	5924	25	thick	thick	JJ
6912	5924	26	layer	layer	NN
6912	5924	27	.	.	.
6912	5925	1	QUESTIONS	QUESTIONS	NNP
6912	5925	2	Mention	mention	VB
6912	5925	3	the	the	DT
6912	5925	4	materials	material	NNS
6912	5925	5	used	use	VBN
6912	5925	6	in	in	IN
6912	5925	7	Spider	Spider	NNP
6912	5925	8	Corn	Corn	NNP
6912	5925	9	Bread	Bread	NNP
6912	5925	10	to	to	TO
6912	5925	11	make	make	VB
6912	5925	12	it	-PRON-	PRP
6912	5925	13	light	light	JJ
6912	5925	14	.	.	.
6912	5926	1	Explain	explain	VB
6912	5926	2	their	-PRON-	PRP$
6912	5926	3	action	action	NN
6912	5926	4	.	.	.
6912	5927	1	Explain	explain	VB
6912	5927	2	why	why	WRB
6912	5927	3	satisfactory	satisfactory	JJ
6912	5927	4	results	result	NNS
6912	5927	5	could	could	MD
6912	5927	6	not	not	RB
6912	5927	7	be	be	VB
6912	5927	8	obtained	obtain	VBN
6912	5927	9	by	by	IN
6912	5927	10	using	use	VBG
6912	5927	11	1	1	CD
6912	5927	12	1/2	1/2	CD
6912	5927	13	teaspoonfuls	teaspoonful	NNS
6912	5927	14	of	of	IN
6912	5927	15	baking	bake	VBG
6912	5927	16	soda	soda	NN
6912	5927	17	in	in	IN
6912	5927	18	this	this	DT
6912	5927	19	Spider	Spider	NNP
6912	5927	20	Corn	Corn	NNP
6912	5927	21	Bread	Bread	NNP
6912	5927	22	recipe	recipe	NN
6912	5927	23	.	.	.
6912	5928	1	What	what	WP
6912	5928	2	is	be	VBZ
6912	5928	3	the	the	DT
6912	5928	4	price	price	NN
6912	5928	5	per	per	IN
6912	5928	6	half	half	JJ
6912	5928	7	-	-	HYPH
6912	5928	8	pound	pound	NN
6912	5928	9	of	of	IN
6912	5928	10	baking	baking	NN
6912	5928	11	soda	soda	NN
6912	5928	12	?	?	.
6912	5929	1	How	how	WRB
6912	5929	2	many	many	JJ
6912	5929	3	persons	person	NNS
6912	5929	4	does	do	VBZ
6912	5929	5	this	this	DT
6912	5929	6	Spider	Spider	NNP
6912	5929	7	Corn	Corn	NNP
6912	5929	8	Bread	Bread	NNP
6912	5929	9	recipe	recipe	NN
6912	5929	10	serve	serve	NN
6912	5929	11	?	?	.
6912	5930	1	LESSON	LESSON	NNP
6912	5930	2	CXI	CXI	NNP
6912	5930	3	LEAVENING	leavening	NN
6912	5930	4	WITH	with	IN
6912	5930	5	BAKING	baking	NN
6912	5930	6	SODA	SODA	NNP
6912	5930	7	,	,	,
6912	5930	8	SOUR	sour	NN
6912	5930	9	MILK	MILK	NNS
6912	5930	10	,	,	,
6912	5930	11	AND	and	CC
6912	5930	12	MOLASSES	molasses	NN
6912	5930	13	:	:	:
6912	5930	14	GINGERBREAD	GINGERBREAD	NNP
6912	5930	15	EXPERIMENT	EXPERIMENT	NNP
6912	5930	16	70	70	CD
6912	5930	17	:	:	:
6912	5930	18	ACTION	action	NN
6912	5930	19	OF	of	IN
6912	5930	20	BAKING	baking	NN
6912	5930	21	SODA	SODA	NNP
6912	5930	22	ON	on	IN
6912	5930	23	MOLASSES.--Place	molasses.--place	IN
6912	5930	24	a	a	DT
6912	5930	25	teaspoonful	teaspoonful	NN
6912	5930	26	of	of	IN
6912	5930	27	baking	bake	VBG
6912	5930	28	molasses	molasse	NNS
6912	5930	29	in	in	IN
6912	5930	30	a	a	DT
6912	5930	31	test	test	NN
6912	5930	32	tube	tube	NN
6912	5930	33	and	and	CC
6912	5930	34	dilute	dilute	NN
6912	5930	35	with	with	IN
6912	5930	36	a	a	DT
6912	5930	37	little	little	JJ
6912	5930	38	water	water	NN
6912	5930	39	.	.	.
6912	5931	1	Test	test	VB
6912	5931	2	it	-PRON-	PRP
6912	5931	3	with	with	IN
6912	5931	4	litmus	litmus	JJ
6912	5931	5	paper	paper	NN
6912	5931	6	.	.	.
6912	5932	1	What	what	WP
6912	5932	2	is	be	VBZ
6912	5932	3	its	-PRON-	PRP$
6912	5932	4	reaction	reaction	NN
6912	5932	5	?	?	.
6912	5933	1	Add	add	VB
6912	5933	2	a	a	DT
6912	5933	3	pinch	pinch	NN
6912	5933	4	of	of	IN
6912	5933	5	baking	baking	NN
6912	5933	6	soda	soda	NN
6912	5933	7	.	.	.
6912	5934	1	Heat	heat	NN
6912	5934	2	.	.	.
6912	5935	1	What	what	WP
6912	5935	2	does	do	VBZ
6912	5935	3	effervescence	effervescence	NN
6912	5935	4	indicate	indicate	VB
6912	5935	5	?	?	.
6912	5936	1	What	what	WP
6912	5936	2	do	do	VBP
6912	5936	3	we	-PRON-	PRP
6912	5936	4	call	call	VB
6912	5936	5	the	the	DT
6912	5936	6	gas	gas	NN
6912	5936	7	formed	form	VBN
6912	5936	8	by	by	IN
6912	5936	9	the	the	DT
6912	5936	10	action	action	NN
6912	5936	11	of	of	IN
6912	5936	12	the	the	DT
6912	5936	13	baking	baking	NN
6912	5936	14	soda	soda	NN
6912	5936	15	and	and	CC
6912	5936	16	a	a	DT
6912	5936	17	substance	substance	NN
6912	5936	18	having	have	VBG
6912	5936	19	an	an	DT
6912	5936	20	acid	acid	JJ
6912	5936	21	reaction	reaction	NN
6912	5936	22	?	?	.
6912	5937	1	Explain	explain	VB
6912	5937	2	how	how	WRB
6912	5937	3	baking	baking	NN
6912	5937	4	soda	soda	NN
6912	5937	5	and	and	CC
6912	5937	6	molasses	molasse	NNS
6912	5937	7	could	could	MD
6912	5937	8	be	be	VB
6912	5937	9	used	use	VBN
6912	5937	10	to	to	TO
6912	5937	11	lighten	lighten	VB
6912	5937	12	a	a	DT
6912	5937	13	quick	quick	JJ
6912	5937	14	bread	bread	NN
6912	5937	15	.	.	.
6912	5938	1	EXPERIMENT	EXPERIMENT	NNP
6912	5938	2	71	71	CD
6912	5938	3	:	:	:
6912	5938	4	QUANTITY	quantity	NN
6912	5938	5	OF	of	IN
6912	5938	6	BAKING	baking	NN
6912	5938	7	SODA	soda	NN
6912	5938	8	TO	to	TO
6912	5938	9	USE	USE	NNP
6912	5938	10	WITH	with	IN
6912	5938	11	MOLASSES.--Carefully	molasses.--carefully	RB
6912	5938	12	measure	measure	VBP
6912	5938	13	1/8	1/8	CD
6912	5938	14	cupful	cupful	NN
6912	5938	15	of	of	IN
6912	5938	16	molasses	molasse	NNS
6912	5938	17	.	.	.
6912	5939	1	[	[	-LRB-
6912	5939	2	Footnote	Footnote	NNP
6912	5939	3	80	80	CD
6912	5939	4	:	:	:
6912	5939	5	The	the	DT
6912	5939	6	acidity	acidity	NN
6912	5939	7	of	of	IN
6912	5939	8	molasses	molasse	NNS
6912	5939	9	may	may	MD
6912	5939	10	be	be	VB
6912	5939	11	due	due	IN
6912	5939	12	to	to	IN
6912	5939	13	fermentation	fermentation	NN
6912	5939	14	or	or	CC
6912	5939	15	to	to	IN
6912	5939	16	the	the	DT
6912	5939	17	preservatives	preservative	NNS
6912	5939	18	used	use	VBN
6912	5939	19	in	in	IN
6912	5939	20	many	many	JJ
6912	5939	21	brands	brand	NNS
6912	5939	22	.	.	.
6912	5940	1	Its	-PRON-	PRP$
6912	5940	2	intensity	intensity	NN
6912	5940	3	varies	vary	VBZ
6912	5940	4	.	.	.
6912	5940	5	]	]	-RRB-
6912	5941	1	Dilute	dilute	VB
6912	5941	2	it	-PRON-	PRP
6912	5941	3	with	with	IN
6912	5941	4	much	much	JJ
6912	5941	5	water	water	NN
6912	5941	6	.	.	.
6912	5942	1	Carefully	carefully	RB
6912	5942	2	measure	measure	VB
6912	5942	3	1/16	1/16	CD
6912	5942	4	teaspoonful	teaspoonful	JJ
6912	5942	5	of	of	IN
6912	5942	6	baking	bake	VBG
6912	5942	7	soda	soda	NN
6912	5942	8	and	and	CC
6912	5942	9	mix	mix	VB
6912	5942	10	it	-PRON-	PRP
6912	5942	11	with	with	IN
6912	5942	12	water	water	NN
6912	5942	13	.	.	.
6912	5943	1	Add	add	VB
6912	5943	2	about	about	RB
6912	5943	3	3/4	3/4	CD
6912	5943	4	of	of	IN
6912	5943	5	the	the	DT
6912	5943	6	soda	soda	NN
6912	5943	7	mixture	mixture	NN
6912	5943	8	to	to	IN
6912	5943	9	the	the	DT
6912	5943	10	molasses	molasse	NNS
6912	5943	11	solution	solution	NN
6912	5943	12	.	.	.
6912	5944	1	Stir	stir	NN
6912	5944	2	and	and	CC
6912	5944	3	heat	heat	NN
6912	5944	4	.	.	.
6912	5945	1	Test	test	VB
6912	5945	2	with	with	IN
6912	5945	3	blue	blue	JJ
6912	5945	4	litmus	litmus	NN
6912	5945	5	.	.	.
6912	5946	1	If	if	IN
6912	5946	2	it	-PRON-	PRP
6912	5946	3	changes	change	VBZ
6912	5946	4	color	color	NN
6912	5946	5	,	,	,
6912	5946	6	keep	keep	VBP
6912	5946	7	adding	add	VBG
6912	5946	8	the	the	DT
6912	5946	9	soda	soda	NN
6912	5946	10	mixture	mixture	NN
6912	5946	11	,	,	,
6912	5946	12	until	until	IN
6912	5946	13	the	the	DT
6912	5946	14	litmus	litmus	NNP
6912	5946	15	paper	paper	NN
6912	5946	16	does	do	VBZ
6912	5946	17	not	not	RB
6912	5946	18	change	change	VB
6912	5946	19	,	,	,
6912	5946	20	as	as	IN
6912	5946	21	in	in	IN
6912	5946	22	Experiment	Experiment	NNP
6912	5946	23	68	68	CD
6912	5946	24	.	.	.
6912	5947	1	When	when	WRB
6912	5947	2	neither	neither	DT
6912	5947	3	blue	blue	JJ
6912	5947	4	nor	nor	CC
6912	5947	5	pink	pink	JJ
6912	5947	6	litmus	litmus	NN
6912	5947	7	paper	paper	NN
6912	5947	8	changes	change	NNS
6912	5947	9	color	color	NN
6912	5947	10	,	,	,
6912	5947	11	what	what	WDT
6912	5947	12	kind	kind	NN
6912	5947	13	of	of	IN
6912	5947	14	substance,--acid	substance,--acid	JJ
6912	5947	15	,	,	,
6912	5947	16	alkaline	alkaline	NN
6912	5947	17	,	,	,
6912	5947	18	or	or	CC
6912	5947	19	neutral,--is	neutral,--is	VB
6912	5947	20	present	present	JJ
6912	5947	21	?	?	.
6912	5948	1	What	what	WDT
6912	5948	2	change	change	NN
6912	5948	3	has	have	VBZ
6912	5948	4	taken	take	VBN
6912	5948	5	place	place	NN
6912	5948	6	in	in	IN
6912	5948	7	the	the	DT
6912	5948	8	materials	material	NNS
6912	5948	9	placed	place	VBN
6912	5948	10	in	in	IN
6912	5948	11	the	the	DT
6912	5948	12	saucepan	saucepan	NN
6912	5948	13	?	?	.
6912	5949	1	This	this	DT
6912	5949	2	experiment	experiment	NN
6912	5949	3	shows	show	VBZ
6912	5949	4	that	that	IN
6912	5949	5	the	the	DT
6912	5949	6	_	_	NNP
6912	5949	7	approximate	approximate	JJ
6912	5949	8	_	_	NNP
6912	5949	9	proportion	proportion	NN
6912	5949	10	of	of	IN
6912	5949	11	baking	bake	VBG
6912	5949	12	soda	soda	NN
6912	5949	13	to	to	IN
6912	5949	14	molasses	molasses	NNP
6912	5949	15	is	be	VBZ
6912	5949	16	:	:	:
6912	5949	17	1/2	1/2	CD
6912	5949	18	_	_	NNP
6912	5949	19	teaspoonful	teaspoonful	JJ
6912	5949	20	of	of	IN
6912	5949	21	baking	bake	VBG
6912	5949	22	soda	soda	NN
6912	5949	23	to	to	IN
6912	5949	24	_	_	NNP
6912	5949	25	1	1	CD
6912	5949	26	_	_	NNP
6912	5949	27	cupful	cupful	NN
6912	5949	28	of	of	IN
6912	5949	29	molasses	molasse	NNS
6912	5949	30	_	_	NNP
6912	5949	31	.	.	.
6912	5950	1	This	this	DT
6912	5950	2	"	"	``
6912	5950	3	equation	equation	NN
6912	5950	4	"	"	''
6912	5950	5	expresses	express	VBZ
6912	5950	6	the	the	DT
6912	5950	7	chemical	chemical	NN
6912	5950	8	change	change	NN
6912	5950	9	in	in	IN
6912	5950	10	the	the	DT
6912	5950	11	experiment	experiment	NN
6912	5950	12	:	:	:
6912	5950	13	1	1	CD
6912	5950	14	cupful	cupful	JJ
6912	5950	15	molasses	molasse	NNS
6912	5950	16	+	+	SYM
6912	5950	17	1/2	1/2	CD
6912	5950	18	teaspoonful	teaspoonful	JJ
6912	5950	19	of	of	IN
6912	5950	20	baking	bake	VBG
6912	5950	21	soda	soda	NN
6912	5950	22	--	--	:
6912	5950	23	>	>	XX
6912	5950	24	neutral	neutral	JJ
6912	5950	25	material	material	NN
6912	5950	26	+	+	SYM
6912	5950	27	carbon	carbon	NN
6912	5950	28	dioxide	dioxide	NN
6912	5950	29	gas	gas	NN
6912	5950	30	+	+	CC
6912	5950	31	water	water	NN
6912	5950	32	.	.	.
6912	5951	1	GINGERBREAD	GINGERBREAD	NNP
6912	5951	2	2	2	CD
6912	5951	3	cupfuls	cupful	NNS
6912	5951	4	flour	flour	NN
6912	5951	5	1/2	1/2	CD
6912	5951	6	teaspoonful	teaspoonful	JJ
6912	5951	7	salt	salt	NN
6912	5951	8	3/4	3/4	CD
6912	5951	9	teaspoonful	teaspoonful	JJ
6912	5951	10	baking	baking	NN
6912	5951	11	soda	soda	NN
6912	5951	12	1	1	CD
6912	5951	13	teaspoonful	teaspoonful	JJ
6912	5951	14	cinnamon	cinnamon	NN
6912	5951	15	2	2	CD
6912	5951	16	teaspoonfuls	teaspoonful	NNS
6912	5951	17	ginger	ginger	NN
6912	5951	18	1/8	1/8	CD
6912	5951	19	teaspoonful	teaspoonful	JJ
6912	5951	20	cloves	clove	NNS
6912	5951	21	1	1	CD
6912	5951	22	egg	egg	NN
6912	5951	23	1	1	CD
6912	5951	24	cupful	cupful	JJ
6912	5951	25	thick	thick	JJ
6912	5951	26	sour	sour	JJ
6912	5951	27	milk	milk	NN
6912	5951	28	1/2	1/2	CD
6912	5951	29	cupful	cupful	JJ
6912	5951	30	molasses	molasse	NNS
6912	5951	31	1/2	1/2	CD
6912	5951	32	cupful	cupful	JJ
6912	5951	33	sugar	sugar	NN
6912	5951	34	2	2	CD
6912	5951	35	to	to	TO
6912	5951	36	4	4	CD
6912	5951	37	tablespoonfuls	tablespoonful	NNS
6912	5951	38	fat	fat	JJ
6912	5951	39	Mix	Mix	NNP
6912	5951	40	all	all	PDT
6912	5951	41	the	the	DT
6912	5951	42	dry	dry	JJ
6912	5951	43	ingredients	ingredient	NNS
6912	5951	44	except	except	IN
6912	5951	45	the	the	DT
6912	5951	46	sugar	sugar	NN
6912	5951	47	.	.	.
6912	5952	1	Beat	beat	VB
6912	5952	2	the	the	DT
6912	5952	3	egg	egg	NN
6912	5952	4	in	in	IN
6912	5952	5	a	a	DT
6912	5952	6	mixing	mix	VBG
6912	5952	7	bowl	bowl	NN
6912	5952	8	.	.	.
6912	5953	1	Add	add	VB
6912	5953	2	the	the	DT
6912	5953	3	sour	sour	JJ
6912	5953	4	milk	milk	NN
6912	5953	5	,	,	,
6912	5953	6	molasses	molasse	NNS
6912	5953	7	,	,	,
6912	5953	8	and	and	CC
6912	5953	9	sugar	sugar	NN
6912	5953	10	.	.	.
6912	5954	1	If	if	IN
6912	5954	2	solid	solid	JJ
6912	5954	3	fat	fat	NN
6912	5954	4	is	be	VBZ
6912	5954	5	used	use	VBN
6912	5954	6	,	,	,
6912	5954	7	melt	melt	VB
6912	5954	8	it	-PRON-	PRP
6912	5954	9	.	.	.
6912	5955	1	Add	add	VB
6912	5955	2	the	the	DT
6912	5955	3	fat	fat	NN
6912	5955	4	to	to	IN
6912	5955	5	the	the	DT
6912	5955	6	molasses	molasse	NNS
6912	5955	7	mixture	mixture	NN
6912	5955	8	.	.	.
6912	5956	1	Through	through	IN
6912	5956	2	a	a	DT
6912	5956	3	sifter	sifter	NN
6912	5956	4	,	,	,
6912	5956	5	add	add	VB
6912	5956	6	the	the	DT
6912	5956	7	dry	dry	JJ
6912	5956	8	ingredients	ingredient	NNS
6912	5956	9	to	to	IN
6912	5956	10	other	other	JJ
6912	5956	11	materials	material	NNS
6912	5956	12	.	.	.
6912	5957	1	Beat	beat	VB
6912	5957	2	thoroughly	thoroughly	RB
6912	5957	3	and	and	CC
6912	5957	4	turn	turn	VB
6912	5957	5	at	at	RP
6912	5957	6	once	once	RB
6912	5957	7	into	into	IN
6912	5957	8	a	a	DT
6912	5957	9	shallow	shallow	JJ
6912	5957	10	oiled	oil	VBN
6912	5957	11	pan	pan	NN
6912	5957	12	.	.	.
6912	5958	1	Bake	bake	VB
6912	5958	2	in	in	IN
6912	5958	3	a	a	DT
6912	5958	4	moderate	moderate	JJ
6912	5958	5	oven	oven	NN
6912	5958	6	(	(	-LRB-
6912	5958	7	375	375	CD
6912	5958	8	degrees	degree	NNS
6912	5958	9	F.	F.	NNP
6912	5958	10	to	to	IN
6912	5958	11	400	400	CD
6912	5958	12	degrees	degree	NNS
6912	5958	13	F.	F.	NNP
6912	5958	14	)	)	-RRB-
6912	5958	15	20	20	CD
6912	5958	16	minutes	minute	NNS
6912	5958	17	or	or	CC
6912	5958	18	longer	long	JJR
6912	5958	19	(	(	-LRB-
6912	5958	20	see	see	VB
6912	5958	21	_	_	NNP
6912	5958	22	Tests	Tests	NNP
6912	5958	23	for	for	IN
6912	5958	24	Sufficient	sufficient	JJ
6912	5958	25	Baking	Baking	NNP
6912	5958	26	of	of	IN
6912	5958	27	Quick	Quick	NNP
6912	5958	28	Bread	Bread	NNP
6912	5958	29	_	_	NNP
6912	5958	30	)	)	-RRB-
6912	5958	31	_	_	NNP
6912	5958	32	Gingerbread	Gingerbread	NNP
6912	5958	33	without	without	IN
6912	5958	34	Eggs	Eggs	NNP
6912	5958	35	_	_	NNP
6912	5958	36	may	may	MD
6912	5958	37	be	be	VB
6912	5958	38	made	make	VBN
6912	5958	39	.	.	.
6912	5959	1	Omit	omit	VB
6912	5959	2	the	the	DT
6912	5959	3	egg	egg	NN
6912	5959	4	from	from	IN
6912	5959	5	the	the	DT
6912	5959	6	recipe	recipe	NN
6912	5959	7	above	above	RB
6912	5959	8	.	.	.
6912	5960	1	To	to	IN
6912	5960	2	the	the	DT
6912	5960	3	dry	dry	JJ
6912	5960	4	ingredients	ingredient	NNS
6912	5960	5	,	,	,
6912	5960	6	add	add	VB
6912	5960	7	1	1	CD
6912	5960	8	teaspoonful	teaspoonful	NN
6912	5960	9	of	of	IN
6912	5960	10	baking	bake	VBG
6912	5960	11	powder	powder	NN
6912	5960	12	.	.	.
6912	5961	1	_	_	NNP
6912	5961	2	Water	Water	NNP
6912	5961	3	Gingerbread	Gingerbread	NNP
6912	5961	4	_	_	NNP
6912	5961	5	may	may	MD
6912	5961	6	be	be	VB
6912	5961	7	made	make	VBN
6912	5961	8	by	by	IN
6912	5961	9	substituting	substitute	VBG
6912	5961	10	7/8	7/8	CD
6912	5961	11	cupful	cupful	JJ
6912	5961	12	cold	cold	JJ
6912	5961	13	water	water	NN
6912	5961	14	for	for	IN
6912	5961	15	the	the	DT
6912	5961	16	sour	sour	JJ
6912	5961	17	milk	milk	NN
6912	5961	18	,	,	,
6912	5961	19	and	and	CC
6912	5961	20	using	use	VBG
6912	5961	21	1/4	1/4	CD
6912	5961	22	teaspoonful	teaspoonful	JJ
6912	5961	23	baking	baking	NN
6912	5961	24	soda	soda	NN
6912	5961	25	(	(	-LRB-
6912	5961	26	instead	instead	RB
6912	5961	27	of	of	IN
6912	5961	28	3/4	3/4	CD
6912	5961	29	teaspoonful	teaspoonful	JJ
6912	5961	30	)	)	-RRB-
6912	5961	31	and	and	CC
6912	5961	32	adding	add	VBG
6912	5961	33	3	3	CD
6912	5961	34	teaspoonfuls	teaspoonful	NNS
6912	5961	35	of	of	IN
6912	5961	36	baking	bake	VBG
6912	5961	37	powder	powder	NN
6912	5961	38	.	.	.
6912	5962	1	QUESTIONS	QUESTIONS	NNP
6912	5962	2	Mention	mention	VB
6912	5962	3	the	the	DT
6912	5962	4	leavening	leavening	NN
6912	5962	5	materials	material	NNS
6912	5962	6	used	use	VBN
6912	5962	7	in	in	IN
6912	5962	8	this	this	DT
6912	5962	9	Gingerbread	Gingerbread	NNP
6912	5962	10	,	,	,
6912	5962	11	and	and	CC
6912	5962	12	explain	explain	VB
6912	5962	13	their	-PRON-	PRP$
6912	5962	14	action	action	NN
6912	5962	15	.	.	.
6912	5963	1	What	what	WP
6912	5963	2	is	be	VBZ
6912	5963	3	the	the	DT
6912	5963	4	price	price	NN
6912	5963	5	per	per	IN
6912	5963	6	quart	quart	NN
6912	5963	7	of	of	IN
6912	5963	8	molasses	molasse	NNS
6912	5963	9	?	?	.
6912	5964	1	How	how	WRB
6912	5964	2	many	many	JJ
6912	5964	3	persons	person	NNS
6912	5964	4	does	do	VBZ
6912	5964	5	this	this	DT
6912	5964	6	recipe	recipe	NN
6912	5964	7	serve	serve	VB
6912	5964	8	?	?	.
6912	5965	1	LESSON	LESSON	NNP
6912	5965	2	CXII	CXII	NNS
6912	5965	3	LEAVENING	leaven	VBG
6912	5965	4	WITH	with	IN
6912	5965	5	BAKING	baking	NN
6912	5965	6	POWDER	POWDER	NNS
6912	5965	7	:	:	:
6912	5965	8	GRIDDLE	GRIDDLE	NNP
6912	5965	9	CAKES	CAKES	NNP
6912	5965	10	EXPERIMENT	EXPERIMENT	NNP
6912	5965	11	72	72	CD
6912	5965	12	:	:	:
6912	5965	13	EFFECT	effect	NN
6912	5965	14	OF	of	IN
6912	5965	15	COLD	COLD	NNP
6912	5965	16	WATER	WATER	NNP
6912	5965	17	ON	on	IN
6912	5965	18	A	a	DT
6912	5965	19	MIXTURE	MIXTURE	NNP
6912	5965	20	OF	of	IN
6912	5965	21	CREAM	cream	NN
6912	5965	22	OF	of	IN
6912	5965	23	TARTAR	tartar	NN
6912	5965	24	AND	and	CC
6912	5965	25	BAKING	BAKING	NNP
6912	5965	26	SODA.--Test	SODA.--Test	VBD
6912	5965	27	a	a	DT
6912	5965	28	bit	bit	NN
6912	5965	29	of	of	IN
6912	5965	30	cream	cream	NN
6912	5965	31	of	of	IN
6912	5965	32	tartar	tartar	NN
6912	5965	33	with	with	IN
6912	5965	34	moistened	moistened	JJ
6912	5965	35	litmus	litmus	NNP
6912	5965	36	paper	paper	NN
6912	5965	37	.	.	.
6912	5966	1	Is	be	VBZ
6912	5966	2	it	-PRON-	PRP
6912	5966	3	acid	acid	JJ
6912	5966	4	or	or	CC
6912	5966	5	alkaline	alkaline	VBP
6912	5966	6	in	in	IN
6912	5966	7	reaction	reaction	NN
6912	5966	8	?	?	.
6912	5967	1	Put	put	VB
6912	5967	2	1/8	1/8	CD
6912	5967	3	teaspoonful	teaspoonful	JJ
6912	5967	4	of	of	IN
6912	5967	5	baking	bake	VBG
6912	5967	6	soda	soda	NN
6912	5967	7	and	and	CC
6912	5967	8	twice	twice	PDT
6912	5967	9	the	the	DT
6912	5967	10	quantity	quantity	NN
6912	5967	11	of	of	IN
6912	5967	12	cream	cream	NN
6912	5967	13	of	of	IN
6912	5967	14	tartar	tartar	NN
6912	5967	15	in	in	IN
6912	5967	16	a	a	DT
6912	5967	17	dry	dry	JJ
6912	5967	18	test	test	NN
6912	5967	19	tube	tube	NN
6912	5967	20	.	.	.
6912	5968	1	Does	do	VBZ
6912	5968	2	any	any	DT
6912	5968	3	change	change	NN
6912	5968	4	take	take	VB
6912	5968	5	place	place	NN
6912	5968	6	?	?	.
6912	5969	1	Add	add	VB
6912	5969	2	about	about	RB
6912	5969	3	1	1	CD
6912	5969	4	teaspoonful	teaspoonful	JJ
6912	5969	5	of	of	IN
6912	5969	6	cold	cold	JJ
6912	5969	7	water	water	NN
6912	5969	8	to	to	IN
6912	5969	9	the	the	DT
6912	5969	10	mixture	mixture	NN
6912	5969	11	and	and	CC
6912	5969	12	examine	examine	NN
6912	5969	13	.	.	.
6912	5970	1	What	what	WDT
6912	5970	2	change	change	NN
6912	5970	3	takes	take	VBZ
6912	5970	4	place	place	NN
6912	5970	5	?	?	.
6912	5971	1	What	what	WDT
6912	5971	2	substance	substance	NN
6912	5971	3	is	be	VBZ
6912	5971	4	being	be	VBG
6912	5971	5	formed	form	VBN
6912	5971	6	?	?	.
6912	5972	1	EXPERIMENT	EXPERIMENT	NNP
6912	5972	2	73	73	CD
6912	5972	3	:	:	:
6912	5972	4	EFFECT	effect	NN
6912	5972	5	OF	of	IN
6912	5972	6	HOT	hot	JJ
6912	5972	7	WATER	WATER	NNP
6912	5972	8	ON	on	IN
6912	5972	9	A	a	DT
6912	5972	10	MIXTURE	MIXTURE	NNP
6912	5972	11	OF	of	IN
6912	5972	12	CREAM	cream	NN
6912	5972	13	OF	of	IN
6912	5972	14	TARTAR	tartar	NN
6912	5972	15	AND	and	CC
6912	5972	16	BAKING	BAKING	NNP
6912	5972	17	SODA.--Repeat	SODA.--Repeat	NNP
6912	5972	18	Experiment	Experiment	NNP
6912	5972	19	72	72	CD
6912	5972	20	,	,	,
6912	5972	21	using	use	VBG
6912	5972	22	hot	hot	JJ
6912	5972	23	water	water	NN
6912	5972	24	instead	instead	RB
6912	5972	25	of	of	IN
6912	5972	26	cold	cold	JJ
6912	5972	27	with	with	IN
6912	5972	28	the	the	DT
6912	5972	29	baking	baking	NN
6912	5972	30	soda	soda	NN
6912	5972	31	and	and	CC
6912	5972	32	cream	cream	NN
6912	5972	33	of	of	IN
6912	5972	34	tartar	tartar	NN
6912	5972	35	.	.	.
6912	5973	1	Which	which	WDT
6912	5973	2	causes	cause	VBZ
6912	5973	3	greater	great	JJR
6912	5973	4	effervescence,--	effervescence,--	JJ
6912	5973	5	hot	hot	JJ
6912	5973	6	or	or	CC
6912	5973	7	cold	cold	JJ
6912	5973	8	water	water	NN
6912	5973	9	?	?	.
6912	5974	1	Is	be	VBZ
6912	5974	2	it	-PRON-	PRP
6912	5974	3	desirable	desirable	JJ
6912	5974	4	to	to	TO
6912	5974	5	have	have	VB
6912	5974	6	more	more	JJR
6912	5974	7	of	of	IN
6912	5974	8	the	the	DT
6912	5974	9	gas	gas	NN
6912	5974	10	formed	form	VBN
6912	5974	11	before	before	IN
6912	5974	12	or	or	CC
6912	5974	13	after	after	IN
6912	5974	14	the	the	DT
6912	5974	15	mixture	mixture	NN
6912	5974	16	is	be	VBZ
6912	5974	17	placed	place	VBN
6912	5974	18	in	in	IN
6912	5974	19	the	the	DT
6912	5974	20	oven	oven	NN
6912	5974	21	?	?	.
6912	5975	1	What	what	WP
6912	5975	2	,	,	,
6912	5975	3	then	then	RB
6912	5975	4	,	,	,
6912	5975	5	should	should	MD
6912	5975	6	be	be	VB
6912	5975	7	the	the	DT
6912	5975	8	temperature	temperature	NN
6912	5975	9	(	(	-LRB-
6912	5975	10	hot	hot	JJ
6912	5975	11	or	or	CC
6912	5975	12	cold	cold	JJ
6912	5975	13	)	)	-RRB-
6912	5975	14	of	of	IN
6912	5975	15	liquids	liquid	NNS
6912	5975	16	and	and	CC
6912	5975	17	other	other	JJ
6912	5975	18	materials	material	NNS
6912	5975	19	used	use	VBN
6912	5975	20	in	in	IN
6912	5975	21	the	the	DT
6912	5975	22	quick	quick	JJ
6912	5975	23	bread	bread	NN
6912	5975	24	mixtures	mixture	NNS
6912	5975	25	?	?	.
6912	5976	1	EXPERIMENT	EXPERIMENT	NNP
6912	5976	2	74	74	CD
6912	5976	3	:	:	:
6912	5976	4	EFFECT	effect	NN
6912	5976	5	OF	of	IN
6912	5976	6	HOT	hot	JJ
6912	5976	7	WATER	WATER	NNP
6912	5976	8	ON	on	IN
6912	5976	9	BAKING	BAKING	NNP
6912	5976	10	POWDER.--Add	POWDER.--Add	''
6912	5976	11	about	about	RB
6912	5976	12	1	1	CD
6912	5976	13	teaspoonful	teaspoonful	JJ
6912	5976	14	of	of	IN
6912	5976	15	hot	hot	JJ
6912	5976	16	water	water	NN
6912	5976	17	to	to	IN
6912	5976	18	1/4	1/4	CD
6912	5976	19	teaspoonful	teaspoonful	JJ
6912	5976	20	of	of	IN
6912	5976	21	baking	bake	VBG
6912	5976	22	powder	powder	NN
6912	5976	23	.	.	.
6912	5977	1	Compare	compare	VB
6912	5977	2	the	the	DT
6912	5977	3	effervescence	effervescence	NN
6912	5977	4	with	with	IN
6912	5977	5	that	that	DT
6912	5977	6	of	of	IN
6912	5977	7	Experiment	experiment	NN
6912	5977	8	73	73	CD
6912	5977	9	.	.	.
6912	5978	1	From	from	IN
6912	5978	2	the	the	DT
6912	5978	3	comparison	comparison	NN
6912	5978	4	of	of	IN
6912	5978	5	Experiments	Experiments	NNP
6912	5978	6	72	72	CD
6912	5978	7	and	and	CC
6912	5978	8	73	73	CD
6912	5978	9	,	,	,
6912	5978	10	with	with	IN
6912	5978	11	Experiment	Experiment	NNP
6912	5978	12	74	74	CD
6912	5978	13	,	,	,
6912	5978	14	what	what	WP
6912	5978	15	two	two	CD
6912	5978	16	kinds	kind	NNS
6912	5978	17	of	of	IN
6912	5978	18	substances	substance	NNS
6912	5978	19	do	do	VBP
6912	5978	20	you	-PRON-	PRP
6912	5978	21	infer	infer	VB
6912	5978	22	this	this	DT
6912	5978	23	baking	baking	NN
6912	5978	24	powder	powder	NN
6912	5978	25	contains	contain	VBZ
6912	5978	26	?	?	.
6912	5979	1	(	(	-LRB-
6912	5979	2	Save	save	VB
6912	5979	3	the	the	DT
6912	5979	4	contents	content	NNS
6912	5979	5	of	of	IN
6912	5979	6	the	the	DT
6912	5979	7	tube	tube	NN
6912	5979	8	for	for	IN
6912	5979	9	the	the	DT
6912	5979	10	following	follow	VBG
6912	5979	11	experiment	experiment	NN
6912	5979	12	.	.	.
6912	5979	13	)	)	-RRB-
6912	5980	1	EXPERIMENT	EXPERIMENT	NNP
6912	5980	2	75	75	CD
6912	5980	3	:	:	:
6912	5980	4	STARCH	starch	VB
6912	5980	5	IN	in	IN
6912	5980	6	BAKING	BAKING	NNP
6912	5980	7	POWDER.--Filter	powder.--filter	NN
6912	5980	8	the	the	DT
6912	5980	9	contents	content	NNS
6912	5980	10	of	of	IN
6912	5980	11	the	the	DT
6912	5980	12	tube	tube	NN
6912	5980	13	used	use	VBN
6912	5980	14	in	in	IN
6912	5980	15	Experiment	Experiment	NNP
6912	5980	16	74	74	CD
6912	5980	17	through	through	IN
6912	5980	18	filter	filter	NN
6912	5980	19	paper	paper	NN
6912	5980	20	(	(	-LRB-
6912	5980	21	see	see	VB
6912	5980	22	Figure	Figure	NNP
6912	5980	23	30	30	CD
6912	5980	24	)	)	-RRB-
6912	5980	25	.	.	.
6912	5981	1	Add	add	VB
6912	5981	2	a	a	DT
6912	5981	3	drop	drop	NN
6912	5981	4	of	of	IN
6912	5981	5	tincture	tincture	NN
6912	5981	6	of	of	IN
6912	5981	7	iodine	iodine	NN
6912	5981	8	to	to	IN
6912	5981	9	the	the	DT
6912	5981	10	insoluble	insoluble	JJ
6912	5981	11	material	material	NN
6912	5981	12	left	leave	VBN
6912	5981	13	on	on	IN
6912	5981	14	the	the	DT
6912	5981	15	filter	filter	NN
6912	5981	16	paper	paper	NN
6912	5981	17	.	.	.
6912	5982	1	What	what	WP
6912	5982	2	is	be	VBZ
6912	5982	3	the	the	DT
6912	5982	4	insoluble	insoluble	JJ
6912	5982	5	constituent	constituent	NN
6912	5982	6	of	of	IN
6912	5982	7	this	this	DT
6912	5982	8	baking	baking	NN
6912	5982	9	powder	powder	NN
6912	5982	10	?	?	.
6912	5983	1	COMPOSITION	composition	NN
6912	5983	2	OF	of	IN
6912	5983	3	BAKING	baking	NN
6912	5983	4	POWDER.--Baking	powder.--bake	VBG
6912	5983	5	powder	powder	NN
6912	5983	6	consists	consist	VBZ
6912	5983	7	of	of	IN
6912	5983	8	(	(	-LRB-
6912	5983	9	_	_	NNP
6912	5983	10	a	a	DT
6912	5983	11	_	_	NNP
6912	5983	12	)	)	-RRB-
6912	5983	13	baking	baking	NN
6912	5983	14	soda	soda	NN
6912	5983	15	,	,	,
6912	5983	16	(	(	-LRB-
6912	5983	17	_	_	NNP
6912	5983	18	b	b	NNP
6912	5983	19	_	_	NNP
6912	5983	20	)	)	-RRB-
6912	5983	21	a	a	DT
6912	5983	22	substance	substance	NN
6912	5983	23	having	have	VBG
6912	5983	24	an	an	DT
6912	5983	25	acid	acid	JJ
6912	5983	26	reaction	reaction	NN
6912	5983	27	,	,	,
6912	5983	28	(	(	-LRB-
6912	5983	29	_	_	NNP
6912	5983	30	c	c	NNP
6912	5983	31	_	_	NNP
6912	5983	32	)	)	-RRB-
6912	5983	33	a	a	DT
6912	5983	34	starchy	starchy	JJ
6912	5983	35	material	material	NN
6912	5983	36	.	.	.
6912	5984	1	The	the	DT
6912	5984	2	substance	substance	NN
6912	5984	3	of	of	IN
6912	5984	4	acid	acid	JJ
6912	5984	5	reaction	reaction	NN
6912	5984	6	varies	varie	NNS
6912	5984	7	in	in	IN
6912	5984	8	different	different	JJ
6912	5984	9	baking	baking	NN
6912	5984	10	powders	powder	NNS
6912	5984	11	.	.	.
6912	5985	1	Some	some	DT
6912	5985	2	powders	powder	NNS
6912	5985	3	in	in	IN
6912	5985	4	common	common	JJ
6912	5985	5	use	use	NN
6912	5985	6	contain	contain	NN
6912	5985	7	either	either	DT
6912	5985	8	cream	cream	NN
6912	5985	9	of	of	IN
6912	5985	10	tartar	tartar	NN
6912	5985	11	,	,	,
6912	5985	12	calcium	calcium	NN
6912	5985	13	or	or	CC
6912	5985	14	sodium	sodium	NN
6912	5985	15	acid	acid	NN
6912	5985	16	phosphate	phosphate	NN
6912	5985	17	,	,	,
6912	5985	18	or	or	CC
6912	5985	19	alum	alum	NN
6912	5985	20	[	[	-LRB-
6912	5985	21	Footnote	Footnote	NNP
6912	5985	22	81	81	CD
6912	5985	23	:	:	:
6912	5985	24	Alums	alum	NNS
6912	5985	25	differ	differ	VBP
6912	5985	26	in	in	IN
6912	5985	27	composition	composition	NN
6912	5985	28	.	.	.
6912	5986	1	They	-PRON-	PRP
6912	5986	2	are	be	VBP
6912	5986	3	sulphates	sulphate	NNS
6912	5986	4	of	of	IN
6912	5986	5	various	various	JJ
6912	5986	6	metals	metal	NNS
6912	5986	7	.	.	.
6912	5987	1	The	the	DT
6912	5987	2	alum	alum	NN
6912	5987	3	most	most	RBS
6912	5987	4	commonly	commonly	RB
6912	5987	5	used	use	VBN
6912	5987	6	in	in	IN
6912	5987	7	alum	alum	NNP
6912	5987	8	baking	baking	NNP
6912	5987	9	powder	powder	NNP
6912	5987	10	is	be	VBZ
6912	5987	11	sodium	sodium	NN
6912	5987	12	aluminium	aluminium	NN
6912	5987	13	sulphate	sulphate	NN
6912	5987	14	.	.	.
6912	5987	15	]	]	-RRB-
6912	5988	1	as	as	IN
6912	5988	2	the	the	DT
6912	5988	3	"	"	``
6912	5988	4	acid	acid	JJ
6912	5988	5	"	"	''
6912	5988	6	material	material	NN
6912	5988	7	.	.	.
6912	5989	1	Certain	certain	JJ
6912	5989	2	baking	baking	NN
6912	5989	3	powders	powder	NNS
6912	5989	4	contain	contain	VBP
6912	5989	5	a	a	DT
6912	5989	6	mixture	mixture	NN
6912	5989	7	of	of	IN
6912	5989	8	materials	material	NNS
6912	5989	9	with	with	IN
6912	5989	10	acid	acid	JJ
6912	5989	11	reaction	reaction	NN
6912	5989	12	,	,	,
6912	5989	13	such	such	JJ
6912	5989	14	as	as	IN
6912	5989	15	cream	cream	NN
6912	5989	16	of	of	IN
6912	5989	17	tartar	tartar	NN
6912	5989	18	with	with	IN
6912	5989	19	tartaric	tartaric	JJ
6912	5989	20	acid	acid	NN
6912	5989	21	,	,	,
6912	5989	22	and	and	CC
6912	5989	23	alum	alum	NN
6912	5989	24	with	with	IN
6912	5989	25	calcium	calcium	NN
6912	5989	26	acid	acid	NNP
6912	5989	27	phosphate	phosphate	NN
6912	5989	28	.	.	.
6912	5990	1	The	the	DT
6912	5990	2	starch	starch	NN
6912	5990	3	is	be	VBZ
6912	5990	4	added	add	VBN
6912	5990	5	to	to	TO
6912	5990	6	keep	keep	VB
6912	5990	7	the	the	DT
6912	5990	8	other	other	JJ
6912	5990	9	materials	material	NNS
6912	5990	10	apart	apart	RB
6912	5990	11	,	,	,
6912	5990	12	and	and	CC
6912	5990	13	thus	thus	RB
6912	5990	14	prevent	prevent	VB
6912	5990	15	the	the	DT
6912	5990	16	possible	possible	JJ
6912	5990	17	formation	formation	NN
6912	5990	18	and	and	CC
6912	5990	19	consequent	consequent	JJ
6912	5990	20	loss	loss	NN
6912	5990	21	of	of	IN
6912	5990	22	carbon	carbon	NN
6912	5990	23	dioxide	dioxide	NN
6912	5990	24	.	.	.
6912	5991	1	The	the	DT
6912	5991	2	trade	trade	NN
6912	5991	3	name	name	NN
6912	5991	4	of	of	IN
6912	5991	5	a	a	DT
6912	5991	6	baking	baking	NN
6912	5991	7	powder	powder	NN
6912	5991	8	does	do	VBZ
6912	5991	9	not	not	RB
6912	5991	10	usually	usually	RB
6912	5991	11	suggest	suggest	VB
6912	5991	12	its	-PRON-	PRP$
6912	5991	13	composition	composition	NN
6912	5991	14	.	.	.
6912	5992	1	But	but	CC
6912	5992	2	the	the	DT
6912	5992	3	latter	latter	NN
6912	5992	4	is	be	VBZ
6912	5992	5	always	always	RB
6912	5992	6	stated	state	VBN
6912	5992	7	on	on	IN
6912	5992	8	the	the	DT
6912	5992	9	label	label	NN
6912	5992	10	of	of	IN
6912	5992	11	the	the	DT
6912	5992	12	can	can	NN
6912	5992	13	.	.	.
6912	5993	1	EXPERIMENT	EXPERIMENT	NNP
6912	5993	2	76	76	CD
6912	5993	3	:	:	:
6912	5993	4	COMPARISON	comparison	NN
6912	5993	5	OF	of	IN
6912	5993	6	THE	the	DT
6912	5993	7	TIME	time	NN
6912	5993	8	OF	of	IN
6912	5993	9	ACTION	action	NN
6912	5993	10	OF	of	IN
6912	5993	11	DIFFERENT	different	JJ
6912	5993	12	TYPES	type	NNS
6912	5993	13	OF	of	IN
6912	5993	14	BAKING	baking	NN
6912	5993	15	POWDERS.--Put	powders.--put	NN
6912	5993	16	1/2	1/2	CD
6912	5993	17	cupful	cupful	NN
6912	5993	18	of	of	IN
6912	5993	19	water	water	NN
6912	5993	20	of	of	IN
6912	5993	21	the	the	DT
6912	5993	22	same	same	JJ
6912	5993	23	temperature	temperature	NN
6912	5993	24	into	into	IN
6912	5993	25	each	each	DT
6912	5993	26	of	of	IN
6912	5993	27	3	3	CD
6912	5993	28	tumblers	tumbler	NNS
6912	5993	29	or	or	CC
6912	5993	30	glass	glass	NN
6912	5993	31	measuring	measure	VBG
6912	5993	32	cups	cup	NNS
6912	5993	33	.	.	.
6912	5994	1	To	to	IN
6912	5994	2	one	one	CD
6912	5994	3	tumbler	tumbler	NN
6912	5994	4	add	add	VB
6912	5994	5	1/2	1/2	CD
6912	5994	6	teaspoonful	teaspoonful	JJ
6912	5994	7	of	of	IN
6912	5994	8	tartrate	tartrate	NN
6912	5994	9	baking	baking	NN
6912	5994	10	powder	powder	NN
6912	5994	11	;	;	:
6912	5994	12	to	to	IN
6912	5994	13	the	the	DT
6912	5994	14	second	second	JJ
6912	5994	15	,	,	,
6912	5994	16	the	the	DT
6912	5994	17	same	same	JJ
6912	5994	18	quantity	quantity	NN
6912	5994	19	of	of	IN
6912	5994	20	phosphate	phosphate	NN
6912	5994	21	baking	baking	NN
6912	5994	22	powder	powder	NN
6912	5994	23	;	;	,
6912	5994	24	and	and	CC
6912	5994	25	to	to	IN
6912	5994	26	the	the	DT
6912	5994	27	third	third	RB
6912	5994	28	an	an	DT
6912	5994	29	equal	equal	JJ
6912	5994	30	quantity	quantity	NN
6912	5994	31	of	of	IN
6912	5994	32	alum	alum	NN
6912	5994	33	(	(	-LRB-
6912	5994	34	or	or	CC
6912	5994	35	alum	alum	NN
6912	5994	36	and	and	CC
6912	5994	37	phosphate	phosphate	JJ
6912	5994	38	)	)	-RRB-
6912	5994	39	baking	baking	NN
6912	5994	40	powder	powder	NN
6912	5994	41	.	.	.
6912	5995	1	Stir	stir	VB
6912	5995	2	each	each	DT
6912	5995	3	and	and	CC
6912	5995	4	note	note	VB
6912	5995	5	the	the	DT
6912	5995	6	length	length	NN
6912	5995	7	of	of	IN
6912	5995	8	time	time	NN
6912	5995	9	that	that	IN
6912	5995	10	chemical	chemical	JJ
6912	5995	11	change	change	NN
6912	5995	12	occurs	occur	VBZ
6912	5995	13	in	in	IN
6912	5995	14	each	each	DT
6912	5995	15	tumbler	tumbler	NN
6912	5995	16	.	.	.
6912	5996	1	Which	which	WDT
6912	5996	2	type	type	NN
6912	5996	3	of	of	IN
6912	5996	4	baking	bake	VBG
6912	5996	5	powder	powder	NN
6912	5996	6	reacts	react	VBZ
6912	5996	7	the	the	DT
6912	5996	8	longest	long	JJS
6912	5996	9	time	time	NN
6912	5996	10	?	?	.
6912	5997	1	DIFFERENCE	difference	NN
6912	5997	2	IN	in	IN
6912	5997	3	TYPES	TYPES	NNP
6912	5997	4	OF	of	IN
6912	5997	5	BAKING	BAKING	NNP
6912	5997	6	POWDERS.--Although	powders.--although	NN
6912	5997	7	there	there	EX
6912	5997	8	has	have	VBZ
6912	5997	9	been	be	VBN
6912	5997	10	much	much	JJ
6912	5997	11	discussion	discussion	NN
6912	5997	12	regarding	regard	VBG
6912	5997	13	the	the	DT
6912	5997	14	superiority	superiority	NN
6912	5997	15	of	of	IN
6912	5997	16	one	one	CD
6912	5997	17	type	type	NN
6912	5997	18	of	of	IN
6912	5997	19	baking	baking	NN
6912	5997	20	powder	powder	NN
6912	5997	21	over	over	IN
6912	5997	22	another	another	DT
6912	5997	23	,	,	,
6912	5997	24	it	-PRON-	PRP
6912	5997	25	is	be	VBZ
6912	5997	26	thought	think	VBN
6912	5997	27	that	that	IN
6912	5997	28	one	one	CD
6912	5997	29	standard	standard	JJ
6912	5997	30	baking	baking	NN
6912	5997	31	powder	powder	NN
6912	5997	32	is	be	VBZ
6912	5997	33	as	as	RB
6912	5997	34	little	little	JJ
6912	5997	35	harmful	harmful	JJ
6912	5997	36	as	as	IN
6912	5997	37	another	another	DT
6912	5997	38	.	.	.
6912	5998	1	But	but	CC
6912	5998	2	,	,	,
6912	5998	3	as	as	IN
6912	5998	4	shown	show	VBN
6912	5998	5	by	by	IN
6912	5998	6	Experiment	Experiment	NNP
6912	5998	7	76	76	CD
6912	5998	8	,	,	,
6912	5998	9	the	the	DT
6912	5998	10	action	action	NN
6912	5998	11	of	of	IN
6912	5998	12	certain	certain	JJ
6912	5998	13	types	type	NNS
6912	5998	14	is	be	VBZ
6912	5998	15	slower	slow	JJR
6912	5998	16	than	than	IN
6912	5998	17	that	that	DT
6912	5998	18	of	of	IN
6912	5998	19	others	other	NNS
6912	5998	20	,	,	,
6912	5998	21	_	_	NNP
6912	5998	22	i.e.	i.e.	FW
6912	5998	23	_	_	NNP
6912	5998	24	the	the	DT
6912	5998	25	formation	formation	NN
6912	5998	26	of	of	IN
6912	5998	27	the	the	DT
6912	5998	28	gas	gas	NN
6912	5998	29	continues	continue	VBZ
6912	5998	30	for	for	IN
6912	5998	31	a	a	DT
6912	5998	32	longer	long	JJR
6912	5998	33	time	time	NN
6912	5998	34	.	.	.
6912	5999	1	Certain	certain	JJ
6912	5999	2	types	type	NNS
6912	5999	3	of	of	IN
6912	5999	4	baking	baking	NN
6912	5999	5	powders	powder	NNS
6912	5999	6	which	which	WDT
6912	5999	7	react	react	VBP
6912	5999	8	very	very	RB
6912	5999	9	quickly	quickly	RB
6912	5999	10	when	when	WRB
6912	5999	11	moisture	moisture	NN
6912	5999	12	is	be	VBZ
6912	5999	13	added	add	VBN
6912	5999	14	may	may	MD
6912	5999	15	react	react	VB
6912	5999	16	to	to	IN
6912	5999	17	some	some	DT
6912	5999	18	extent	extent	NN
6912	5999	19	while	while	IN
6912	5999	20	still	still	RB
6912	5999	21	in	in	IN
6912	5999	22	the	the	DT
6912	5999	23	can	can	NN
6912	5999	24	and	and	CC
6912	5999	25	thus	thus	RB
6912	5999	26	lose	lose	VB
6912	5999	27	some	some	DT
6912	5999	28	of	of	IN
6912	5999	29	their	-PRON-	PRP$
6912	5999	30	effectiveness	effectiveness	NN
6912	5999	31	in	in	IN
6912	5999	32	leavening	leavening	NN
6912	5999	33	.	.	.
6912	6000	1	It	-PRON-	PRP
6912	6000	2	is	be	VBZ
6912	6000	3	well	well	JJ
6912	6000	4	to	to	TO
6912	6000	5	buy	buy	VB
6912	6000	6	those	those	DT
6912	6000	7	baking	baking	NN
6912	6000	8	powders	powder	NNS
6912	6000	9	in	in	IN
6912	6000	10	such	such	JJ
6912	6000	11	quantities	quantity	NNS
6912	6000	12	so	so	IN
6912	6000	13	that	that	IN
6912	6000	14	a	a	DT
6912	6000	15	fresh	fresh	NN
6912	6000	16	can	can	MD
6912	6000	17	can	can	MD
6912	6000	18	be	be	VB
6912	6000	19	purchased	purchase	VBN
6912	6000	20	often	often	RB
6912	6000	21	.	.	.
6912	6001	1	The	the	DT
6912	6001	2	price	price	NN
6912	6001	3	of	of	IN
6912	6001	4	certain	certain	JJ
6912	6001	5	types	type	NNS
6912	6001	6	of	of	IN
6912	6001	7	baking	baking	NN
6912	6001	8	powders	powder	NNS
6912	6001	9	is	be	VBZ
6912	6001	10	much	much	RB
6912	6001	11	greater	great	JJR
6912	6001	12	than	than	IN
6912	6001	13	that	that	DT
6912	6001	14	of	of	IN
6912	6001	15	others	other	NNS
6912	6001	16	.	.	.
6912	6002	1	QUANTITY	QUANTITY	NNP
6912	6002	2	OF	of	IN
6912	6002	3	BAKING	BAKING	NNP
6912	6002	4	POWDER	POWDER	NNP
6912	6002	5	IN	in	IN
6912	6002	6	QUICK	QUICK	NNP
6912	6002	7	BREADS.--Since	breads.--since	NN
6912	6002	8	baking	bake	VBG
6912	6002	9	powder	powder	NN
6912	6002	10	contains	contain	VBZ
6912	6002	11	both	both	CC
6912	6002	12	acid	acid	NN
6912	6002	13	and	and	CC
6912	6002	14	alkaline	alkaline	NN
6912	6002	15	materials	material	NNS
6912	6002	16	,	,	,
6912	6002	17	the	the	DT
6912	6002	18	quantity	quantity	NN
6912	6002	19	of	of	IN
6912	6002	20	baking	baking	NN
6912	6002	21	powder	powder	NN
6912	6002	22	used	use	VBN
6912	6002	23	in	in	IN
6912	6002	24	a	a	DT
6912	6002	25	quick	quick	JJ
6912	6002	26	bread	bread	NN
6912	6002	27	is	be	VBZ
6912	6002	28	dependent	dependent	JJ
6912	6002	29	not	not	RB
6912	6002	30	upon	upon	IN
6912	6002	31	another	another	DT
6912	6002	32	leavening	leavening	JJ
6912	6002	33	material	material	NN
6912	6002	34	,	,	,
6912	6002	35	but	but	CC
6912	6002	36	upon	upon	IN
6912	6002	37	the	the	DT
6912	6002	38	quantity	quantity	NN
6912	6002	39	of	of	IN
6912	6002	40	flour	flour	NN
6912	6002	41	and	and	CC
6912	6002	42	eggs	egg	NNS
6912	6002	43	.	.	.
6912	6003	1	_	_	NNP
6912	6003	2	When	when	WRB
6912	6003	3	no	no	DT
6912	6003	4	eggs	egg	NNS
6912	6003	5	are	be	VBP
6912	6003	6	used	use	VBN
6912	6003	7	,	,	,
6912	6003	8	2	2	CD
6912	6003	9	tea	tea	NN
6912	6003	10	-	-	HYPH
6912	6003	11	spoonfuls	spoonful	NNS
6912	6003	12	of	of	IN
6912	6003	13	baking	bake	VBG
6912	6003	14	powder	powder	NN
6912	6003	15	should	should	MD
6912	6003	16	be	be	VB
6912	6003	17	used	use	VBN
6912	6003	18	with	with	IN
6912	6003	19	1	1	CD
6912	6003	20	cupful	cupful	NN
6912	6003	21	of	of	IN
6912	6003	22	flour	flour	NN
6912	6003	23	.	.	.
6912	6003	24	_	_	NNP
6912	6003	25	When	when	WRB
6912	6003	26	eggs	egg	NNS
6912	6003	27	are	be	VBP
6912	6003	28	added	add	VBN
6912	6003	29	to	to	IN
6912	6003	30	a	a	DT
6912	6003	31	quick	quick	JJ
6912	6003	32	bread	bread	NN
6912	6003	33	,	,	,
6912	6003	34	the	the	DT
6912	6003	35	quantity	quantity	NN
6912	6003	36	of	of	IN
6912	6003	37	baking	baking	NN
6912	6003	38	powder	powder	NN
6912	6003	39	should	should	MD
6912	6003	40	be	be	VB
6912	6003	41	lessened	lessen	VBN
6912	6003	42	1/2	1/2	CD
6912	6003	43	teaspoonful	teaspoonful	JJ
6912	6003	44	for	for	IN
6912	6003	45	each	each	DT
6912	6003	46	egg	egg	NN
6912	6003	47	.	.	.
6912	6004	1	_	_	NNP
6912	6004	2	Two	Two	NNP
6912	6004	3	and	and	CC
6912	6004	4	one	one	CD
6912	6004	5	half	half	NN
6912	6004	6	teaspoonfuls	teaspoonful	NNS
6912	6004	7	of	of	IN
6912	6004	8	baking	baking	NN
6912	6004	9	powder	powder	NN
6912	6004	10	should	should	MD
6912	6004	11	be	be	VB
6912	6004	12	used	use	VBN
6912	6004	13	with	with	IN
6912	6004	14	1	1	CD
6912	6004	15	cupful	cupful	NN
6912	6004	16	of	of	IN
6912	6004	17	coarse	coarse	JJ
6912	6004	18	wheat	wheat	NN
6912	6004	19	flour	flour	NN
6912	6004	20	or	or	CC
6912	6004	21	flour	flour	NN
6912	6004	22	or	or	CC
6912	6004	23	meal	meal	NN
6912	6004	24	other	other	JJ
6912	6004	25	than	than	IN
6912	6004	26	wheat	wheat	NN
6912	6004	27	.	.	.
6912	6004	28	_	_	NNP
6912	6004	29	SUGGESTIONS	suggestion	NNS
6912	6004	30	FOR	for	IN
6912	6004	31	PREPARING	PREPARING	NNP
6912	6004	32	GRIDDLE	GRIDDLE	NNP
6912	6004	33	CAKES.--The	CAKES.--The	.
6912	6004	34	general	general	JJ
6912	6004	35	rules	rule	NNS
6912	6004	36	for	for	IN
6912	6004	37	mixing	mix	VBG
6912	6004	38	quick	quick	JJ
6912	6004	39	breads	bread	NNS
6912	6004	40	apply	apply	VBP
6912	6004	41	also	also	RB
6912	6004	42	to	to	TO
6912	6004	43	griddle	griddle	VB
6912	6004	44	cakes	cake	NNS
6912	6004	45	.	.	.
6912	6005	1	When	when	WRB
6912	6005	2	the	the	DT
6912	6005	3	yolk	yolk	NN
6912	6005	4	and	and	CC
6912	6005	5	white	white	NN
6912	6005	6	of	of	IN
6912	6005	7	the	the	DT
6912	6005	8	egg	egg	NN
6912	6005	9	are	be	VBP
6912	6005	10	separated	separate	VBN
6912	6005	11	,	,	,
6912	6005	12	the	the	DT
6912	6005	13	mixture	mixture	NN
6912	6005	14	will	will	MD
6912	6005	15	be	be	VB
6912	6005	16	somewhat	somewhat	RB
6912	6005	17	lighter	light	JJR
6912	6005	18	.	.	.
6912	6006	1	Most	Most	JJS
6912	6006	2	housekeepers	housekeeper	NNS
6912	6006	3	,	,	,
6912	6006	4	however	however	RB
6912	6006	5	,	,	,
6912	6006	6	beat	beat	VBD
6912	6006	7	the	the	DT
6912	6006	8	eggs	egg	NNS
6912	6006	9	together	together	RB
6912	6006	10	quickly	quickly	RB
6912	6006	11	,	,	,
6912	6006	12	and	and	CC
6912	6006	13	find	find	VB
6912	6006	14	the	the	DT
6912	6006	15	result	result	NN
6912	6006	16	satisfactory	satisfactory	NN
6912	6006	17	.	.	.
6912	6007	1	The	the	DT
6912	6007	2	consistency	consistency	NN
6912	6007	3	of	of	IN
6912	6007	4	griddle	griddle	NN
6912	6007	5	cake	cake	NN
6912	6007	6	batter	batter	NN
6912	6007	7	is	be	VBZ
6912	6007	8	most	most	RBS
6912	6007	9	important	important	JJ
6912	6007	10	.	.	.
6912	6008	1	As	as	IN
6912	6008	2	suggested	suggest	VBN
6912	6008	3	in	in	IN
6912	6008	4	the	the	DT
6912	6008	5	recipe	recipe	NN
6912	6008	6	,	,	,
6912	6008	7	the	the	DT
6912	6008	8	moisture	moisture	NN
6912	6008	9	should	should	MD
6912	6008	10	be	be	VB
6912	6008	11	added	add	VBN
6912	6008	12	cautiously	cautiously	RB
6912	6008	13	.	.	.
6912	6009	1	Since	since	IN
6912	6009	2	the	the	DT
6912	6009	3	quantity	quantity	NN
6912	6009	4	of	of	IN
6912	6009	5	baking	baking	NN
6912	6009	6	powder	powder	NN
6912	6009	7	depends	depend	VBZ
6912	6009	8	upon	upon	IN
6912	6009	9	the	the	DT
6912	6009	10	amount	amount	NN
6912	6009	11	of	of	IN
6912	6009	12	flour	flour	NN
6912	6009	13	,	,	,
6912	6009	14	it	-PRON-	PRP
6912	6009	15	is	be	VBZ
6912	6009	16	better	well	JJR
6912	6009	17	to	to	TO
6912	6009	18	change	change	VB
6912	6009	19	from	from	IN
6912	6009	20	a	a	DT
6912	6009	21	thick	thick	JJ
6912	6009	22	to	to	IN
6912	6009	23	a	a	DT
6912	6009	24	thinner	thin	JJR
6912	6009	25	batter	batter	NN
6912	6009	26	by	by	IN
6912	6009	27	increasing	increase	VBG
6912	6009	28	the	the	DT
6912	6009	29	moisture	moisture	NN
6912	6009	30	,	,	,
6912	6009	31	rather	rather	RB
6912	6009	32	than	than	IN
6912	6009	33	to	to	TO
6912	6009	34	change	change	VB
6912	6009	35	from	from	IN
6912	6009	36	a	a	DT
6912	6009	37	thin	thin	NN
6912	6009	38	to	to	IN
6912	6009	39	a	a	DT
6912	6009	40	thicker	thick	JJR
6912	6009	41	batter	batter	NN
6912	6009	42	by	by	IN
6912	6009	43	increasing	increase	VBG
6912	6009	44	the	the	DT
6912	6009	45	flour	flour	NN
6912	6009	46	.	.	.
6912	6010	1	After	after	IN
6912	6010	2	mixing	mix	VBG
6912	6010	3	the	the	DT
6912	6010	4	batter	batter	NN
6912	6010	5	,	,	,
6912	6010	6	drop	drop	VB
6912	6010	7	a	a	DT
6912	6010	8	small	small	JJ
6912	6010	9	cake	cake	NN
6912	6010	10	on	on	IN
6912	6010	11	the	the	DT
6912	6010	12	hot	hot	JJ
6912	6010	13	iron	iron	NN
6912	6010	14	.	.	.
6912	6011	1	The	the	DT
6912	6011	2	thickness	thickness	NN
6912	6011	3	as	as	RB
6912	6011	4	well	well	RB
6912	6011	5	as	as	IN
6912	6011	6	the	the	DT
6912	6011	7	grain	grain	NN
6912	6011	8	of	of	IN
6912	6011	9	the	the	DT
6912	6011	10	browned	brown	VBN
6912	6011	11	cake	cake	NN
6912	6011	12	depends	depend	VBZ
6912	6011	13	largely	largely	RB
6912	6011	14	upon	upon	IN
6912	6011	15	the	the	DT
6912	6011	16	consistency	consistency	NN
6912	6011	17	of	of	IN
6912	6011	18	the	the	DT
6912	6011	19	batter	batter	NN
6912	6011	20	.	.	.
6912	6012	1	If	if	IN
6912	6012	2	too	too	RB
6912	6012	3	much	much	JJ
6912	6012	4	moisture	moisture	NN
6912	6012	5	has	have	VBZ
6912	6012	6	been	be	VBN
6912	6012	7	used	use	VBN
6912	6012	8	,	,	,
6912	6012	9	the	the	DT
6912	6012	10	cake	cake	NN
6912	6012	11	is	be	VBZ
6912	6012	12	thin	thin	JJ
6912	6012	13	,	,	,
6912	6012	14	"	"	''
6912	6012	15	pasty	pasty	NN
6912	6012	16	,	,	,
6912	6012	17	"	"	''
6912	6012	18	and	and	CC
6912	6012	19	coarse	coarse	RB
6912	6012	20	grained	grained	JJ
6912	6012	21	.	.	.
6912	6013	1	A	a	DT
6912	6013	2	griddle	griddle	NN
6912	6013	3	should	should	MD
6912	6013	4	be	be	VB
6912	6013	5	heated	heat	VBN
6912	6013	6	slowly	slowly	RB
6912	6013	7	,	,	,
6912	6013	8	and	and	CC
6912	6013	9	should	should	MD
6912	6013	10	be	be	VB
6912	6013	11	hot	hot	JJ
6912	6013	12	when	when	WRB
6912	6013	13	the	the	DT
6912	6013	14	cakes	cake	NNS
6912	6013	15	are	be	VBP
6912	6013	16	mixed	mixed	JJ
6912	6013	17	.	.	.
6912	6014	1	If	if	IN
6912	6014	2	sufficient	sufficient	JJ
6912	6014	3	fat	fat	NN
6912	6014	4	is	be	VBZ
6912	6014	5	used	use	VBN
6912	6014	6	in	in	IN
6912	6014	7	the	the	DT
6912	6014	8	batter	batter	NN
6912	6014	9	,	,	,
6912	6014	10	it	-PRON-	PRP
6912	6014	11	is	be	VBZ
6912	6014	12	not	not	RB
6912	6014	13	necessary	necessary	JJ
6912	6014	14	to	to	TO
6912	6014	15	oil	oil	VB
6912	6014	16	the	the	DT
6912	6014	17	griddle	griddle	NN
6912	6014	18	.	.	.
6912	6015	1	The	the	DT
6912	6015	2	recipes	recipe	NNS
6912	6015	3	for	for	IN
6912	6015	4	griddle	griddle	NN
6912	6015	5	cakes	cake	NNS
6912	6015	6	given	give	VBN
6912	6015	7	in	in	IN
6912	6015	8	this	this	DT
6912	6015	9	book	book	NN
6912	6015	10	contain	contain	VBP
6912	6015	11	one	one	CD
6912	6015	12	and	and	CC
6912	6015	13	one	one	CD
6912	6015	14	half	half	NN
6912	6015	15	times	time	NNS
6912	6015	16	the	the	DT
6912	6015	17	quantity	quantity	NN
6912	6015	18	of	of	IN
6912	6015	19	fat	fat	NN
6912	6015	20	generally	generally	RB
6912	6015	21	used	use	VBN
6912	6015	22	in	in	IN
6912	6015	23	griddle	griddle	NN
6912	6015	24	cake	cake	NN
6912	6015	25	batters	batter	NNS
6912	6015	26	.	.	.
6912	6016	1	Hence	hence	RB
6912	6016	2	oiling	oil	VBG
6912	6016	3	the	the	DT
6912	6016	4	griddle	griddle	NN
6912	6016	5	is	be	VBZ
6912	6016	6	unnecessary	unnecessary	JJ
6912	6016	7	.	.	.
6912	6017	1	It	-PRON-	PRP
6912	6017	2	is	be	VBZ
6912	6017	3	well	well	RB
6912	6017	4	after	after	IN
6912	6017	5	each	each	DT
6912	6017	6	baking	bake	VBG
6912	6017	7	to	to	TO
6912	6017	8	wipe	wipe	VB
6912	6017	9	off	off	RP
6912	6017	10	the	the	DT
6912	6017	11	griddle	griddle	NN
6912	6017	12	with	with	IN
6912	6017	13	a	a	DT
6912	6017	14	cloth	cloth	NN
6912	6017	15	or	or	CC
6912	6017	16	paper	paper	NN
6912	6017	17	.	.	.
6912	6018	1	Drop	drop	VB
6912	6018	2	the	the	DT
6912	6018	3	batter	batter	NN
6912	6018	4	by	by	IN
6912	6018	5	the	the	DT
6912	6018	6	spoonful	spoonful	JJ
6912	6018	7	(	(	-LRB-
6912	6018	8	from	from	IN
6912	6018	9	the	the	DT
6912	6018	10	end	end	NN
6912	6018	11	of	of	IN
6912	6018	12	the	the	DT
6912	6018	13	spoon	spoon	NN
6912	6018	14	)	)	-RRB-
6912	6018	15	on	on	IN
6912	6018	16	the	the	DT
6912	6018	17	hot	hot	JJ
6912	6018	18	griddle	griddle	NN
6912	6018	19	,	,	,
6912	6018	20	brown	brown	JJ
6912	6018	21	on	on	IN
6912	6018	22	the	the	DT
6912	6018	23	under	under	JJ
6912	6018	24	side	side	NN
6912	6018	25	thoroughly	thoroughly	RB
6912	6018	26	.	.	.
6912	6019	1	When	when	WRB
6912	6019	2	the	the	DT
6912	6019	3	cakes	cake	NNS
6912	6019	4	have	have	VBP
6912	6019	5	risen	rise	VBN
6912	6019	6	,	,	,
6912	6019	7	when	when	WRB
6912	6019	8	the	the	DT
6912	6019	9	tops	top	NNS
6912	6019	10	are	be	VBP
6912	6019	11	full	full	JJ
6912	6019	12	of	of	IN
6912	6019	13	bubbles	bubble	NNS
6912	6019	14	,	,	,
6912	6019	15	and	and	CC
6912	6019	16	when	when	WRB
6912	6019	17	the	the	DT
6912	6019	18	edges	edge	NNS
6912	6019	19	are	be	VBP
6912	6019	20	brown	brown	JJ
6912	6019	21	,	,	,
6912	6019	22	the	the	DT
6912	6019	23	cakes	cake	NNS
6912	6019	24	should	should	MD
6912	6019	25	be	be	VB
6912	6019	26	turned	turn	VBN
6912	6019	27	and	and	CC
6912	6019	28	browned	brown	VBN
6912	6019	29	on	on	IN
6912	6019	30	the	the	DT
6912	6019	31	other	other	JJ
6912	6019	32	side	side	NN
6912	6019	33	.	.	.
6912	6020	1	Serve	serve	VB
6912	6020	2	cakes	cake	NNS
6912	6020	3	at	at	IN
6912	6020	4	once	once	RB
6912	6020	5	after	after	IN
6912	6020	6	baking	baking	NN
6912	6020	7	.	.	.
6912	6021	1	PLAIN	PLAIN	NNP
6912	6021	2	GRIDDLE	GRIDDLE	NNP
6912	6021	3	CAKES	CAKES	NNP
6912	6021	4	2	2	CD
6912	6021	5	cupfuls	cupful	NNS
6912	6021	6	flour	flour	NN
6912	6021	7	1	1	CD
6912	6021	8	egg	egg	NN
6912	6021	9	1/2	1/2	CD
6912	6021	10	teaspoonful	teaspoonful	JJ
6912	6021	11	salt	salt	NN
6912	6021	12	1	1	CD
6912	6021	13	1/2	1/2	CD
6912	6021	14	cupfuls	cupful	NNS
6912	6021	15	milk	milk	NN
6912	6021	16	3	3	CD
6912	6021	17	1/2	1/2	CD
6912	6021	18	teaspoonfuls	teaspoonful	NNS
6912	6021	19	baking	baking	NN
6912	6021	20	powder	powder	NN
6912	6021	21	3	3	CD
6912	6021	22	tablespoonfuls	tablespoonful	NNS
6912	6021	23	fat	fat	NN
6912	6021	24	Prepare	Prepare	NNP
6912	6021	25	according	accord	VBG
6912	6021	26	to	to	IN
6912	6021	27	the	the	DT
6912	6021	28	directions	direction	NNS
6912	6021	29	above	above	RB
6912	6021	30	.	.	.
6912	6022	1	Add	add	VB
6912	6022	2	the	the	DT
6912	6022	3	milk	milk	NN
6912	6022	4	cautiously	cautiously	RB
6912	6022	5	.	.	.
6912	6023	1	More	more	RBR
6912	6023	2	or	or	CC
6912	6023	3	less	less	RBR
6912	6023	4	(	(	-LRB-
6912	6023	5	according	accord	VBG
6912	6023	6	to	to	IN
6912	6023	7	the	the	DT
6912	6023	8	absorbing	absorbing	JJ
6912	6023	9	property	property	NN
6912	6023	10	of	of	IN
6912	6023	11	the	the	DT
6912	6023	12	flour	flour	NN
6912	6023	13	)	)	-RRB-
6912	6023	14	than	than	IN
6912	6023	15	the	the	DT
6912	6023	16	given	give	VBN
6912	6023	17	quantity	quantity	NN
6912	6023	18	may	may	MD
6912	6023	19	be	be	VB
6912	6023	20	required	require	VBN
6912	6023	21	.	.	.
6912	6024	1	1/8	1/8	CD
6912	6024	2	cupful	cupful	JJ
6912	6024	3	of	of	IN
6912	6024	4	sugar	sugar	NN
6912	6024	5	or	or	CC
6912	6024	6	molasses	molasse	NNS
6912	6024	7	may	may	MD
6912	6024	8	be	be	VB
6912	6024	9	added	add	VBN
6912	6024	10	to	to	IN
6912	6024	11	the	the	DT
6912	6024	12	mixture	mixture	NN
6912	6024	13	.	.	.
6912	6025	1	If	if	IN
6912	6025	2	desired	desire	VBN
6912	6025	3	,	,	,
6912	6025	4	one	one	CD
6912	6025	5	more	more	JJR
6912	6025	6	egg	egg	NN
6912	6025	7	may	may	MD
6912	6025	8	be	be	VB
6912	6025	9	used	use	VBN
6912	6025	10	in	in	IN
6912	6025	11	this	this	DT
6912	6025	12	recipe	recipe	NN
6912	6025	13	.	.	.
6912	6026	1	Serve	serve	VB
6912	6026	2	with	with	IN
6912	6026	3	maple	maple	NN
6912	6026	4	or	or	CC
6912	6026	5	other	other	JJ
6912	6026	6	sirup	sirup	NN
6912	6026	7	(	(	-LRB-
6912	6026	8	see	see	VB
6912	6026	9	_	_	NNP
6912	6026	10	Sirup	Sirup	NNP
6912	6026	11	_	_	NNP
6912	6026	12	)	)	-RRB-
6912	6026	13	.	.	.
6912	6027	1	BREAD	BREAD	NNP
6912	6027	2	GRIDDLE	GRIDDLE	NNP
6912	6027	3	CAKES	CAKES	NNP
6912	6027	4	1	1	CD
6912	6027	5	1/2	1/2	CD
6912	6027	6	cupfuls	cupful	NNS
6912	6027	7	bread	bread	NN
6912	6027	8	crumbs	crumb	VBZ
6912	6027	9	1	1	CD
6912	6027	10	1/2	1/2	CD
6912	6027	11	cupfuls	cupful	NNS
6912	6027	12	hot	hot	JJ
6912	6027	13	milk	milk	NN
6912	6027	14	3	3	CD
6912	6027	15	tablespoonfuls	tablespoonful	NNS
6912	6027	16	fat	fat	NN
6912	6027	17	1	1	CD
6912	6027	18	to	to	IN
6912	6027	19	2	2	CD
6912	6027	20	eggs	egg	NNS
6912	6027	21	1/2	1/2	CD
6912	6027	22	cupful	cupful	JJ
6912	6027	23	flour	flour	NN
6912	6027	24	1/2	1/2	CD
6912	6027	25	teaspoonful	teaspoonful	JJ
6912	6027	26	salt	salt	NN
6912	6027	27	3	3	CD
6912	6027	28	teaspoonfuls	teaspoonful	NNS
6912	6027	29	baking	baking	NN
6912	6027	30	powder	powder	NN
6912	6027	31	Soak	soak	VB
6912	6027	32	the	the	DT
6912	6027	33	bread	bread	NN
6912	6027	34	in	in	IN
6912	6027	35	the	the	DT
6912	6027	36	hot	hot	JJ
6912	6027	37	milk	milk	NN
6912	6027	38	until	until	IN
6912	6027	39	soft	soft	JJ
6912	6027	40	.	.	.
6912	6028	1	Add	add	VB
6912	6028	2	the	the	DT
6912	6028	3	other	other	JJ
6912	6028	4	ingredients	ingredient	NNS
6912	6028	5	in	in	IN
6912	6028	6	the	the	DT
6912	6028	7	order	order	NN
6912	6028	8	given	give	VBN
6912	6028	9	.	.	.
6912	6029	1	1	1	LS
6912	6029	2	cupful	cupful	NN
6912	6029	3	of	of	IN
6912	6029	4	cooked	cook	VBN
6912	6029	5	cereal	cereal	NN
6912	6029	6	may	may	MD
6912	6029	7	be	be	VB
6912	6029	8	used	use	VBN
6912	6029	9	instead	instead	RB
6912	6029	10	of	of	IN
6912	6029	11	bread	bread	NN
6912	6029	12	crumbs	crumb	NNS
6912	6029	13	.	.	.
6912	6030	1	_	_	NNP
6912	6030	2	Rice	Rice	NNP
6912	6030	3	Griddle	Griddle	NNP
6912	6030	4	Cakes	Cakes	NNP
6912	6030	5	_	_	NNP
6912	6030	6	are	be	VBP
6912	6030	7	especially	especially	RB
6912	6030	8	pleasing	pleasing	JJ
6912	6030	9	.	.	.
6912	6031	1	QUESTIONS	QUESTIONS	NNP
6912	6031	2	Account	Account	NNP
6912	6031	3	for	for	IN
6912	6031	4	the	the	DT
6912	6031	5	quantity	quantity	NN
6912	6031	6	of	of	IN
6912	6031	7	baking	baking	NN
6912	6031	8	powder	powder	NN
6912	6031	9	used	use	VBN
6912	6031	10	in	in	IN
6912	6031	11	each	each	DT
6912	6031	12	of	of	IN
6912	6031	13	these	these	DT
6912	6031	14	recipes	recipe	NNS
6912	6031	15	.	.	.
6912	6032	1	What	what	WP
6912	6032	2	is	be	VBZ
6912	6032	3	the	the	DT
6912	6032	4	price	price	NN
6912	6032	5	per	per	IN
6912	6032	6	pound	pound	NN
6912	6032	7	of	of	IN
6912	6032	8	cream	cream	NN
6912	6032	9	of	of	IN
6912	6032	10	tartar	tartar	NN
6912	6032	11	?	?	.
6912	6033	1	Of	of	IN
6912	6033	2	tartrate	tartrate	NN
6912	6033	3	baking	baking	NN
6912	6033	4	powder	powder	NN
6912	6033	5	?	?	.
6912	6034	1	Of	of	IN
6912	6034	2	phosphate	phosphate	NN
6912	6034	3	baking	baking	NN
6912	6034	4	powder	powder	NN
6912	6034	5	?	?	.
6912	6035	1	Of	of	IN
6912	6035	2	alum	alum	NNP
6912	6035	3	baking	baking	NNP
6912	6035	4	powder	powder	NNP
6912	6035	5	?	?	.
6912	6036	1	Of	of	IN
6912	6036	2	alum	alum	JJ
6912	6036	3	-	-	HYPH
6912	6036	4	phosphate	phosphate	JJ
6912	6036	5	baking	baking	NN
6912	6036	6	powder	powder	NN
6912	6036	7	?	?	.
6912	6037	1	What	what	WP
6912	6037	2	would	would	MD
6912	6037	3	be	be	VB
6912	6037	4	the	the	DT
6912	6037	5	effect	effect	NN
6912	6037	6	of	of	IN
6912	6037	7	exposing	expose	VBG
6912	6037	8	baking	baking	NN
6912	6037	9	powder	powder	NN
6912	6037	10	to	to	TO
6912	6037	11	moist	moist	VB
6912	6037	12	air	air	NN
6912	6037	13	?	?	.
6912	6038	1	How	how	WRB
6912	6038	2	should	should	MD
6912	6038	3	baking	baking	NN
6912	6038	4	powder	powder	NN
6912	6038	5	be	be	VB
6912	6038	6	stored	store	VBN
6912	6038	7	?	?	.
6912	6039	1	What	what	WDT
6912	6039	2	kind	kind	NN
6912	6039	3	of	of	IN
6912	6039	4	griddle	griddle	NN
6912	6039	5	cakes	cake	NNS
6912	6039	6	result	result	VBP
6912	6039	7	when	when	WRB
6912	6039	8	the	the	DT
6912	6039	9	batter	batter	NN
6912	6039	10	is	be	VBZ
6912	6039	11	too	too	RB
6912	6039	12	thin	thin	JJ
6912	6039	13	?	?	.
6912	6040	1	When	when	WRB
6912	6040	2	too	too	RB
6912	6040	3	thick	thick	JJ
6912	6040	4	?	?	.
6912	6041	1	What	what	WP
6912	6041	2	indicates	indicate	VBZ
6912	6041	3	that	that	IN
6912	6041	4	the	the	DT
6912	6041	5	griddle	griddle	NN
6912	6041	6	is	be	VBZ
6912	6041	7	too	too	RB
6912	6041	8	hot	hot	JJ
6912	6041	9	?	?	.
6912	6042	1	Too	too	RB
6912	6042	2	cool	cool	JJ
6912	6042	3	?	?	.
6912	6043	1	How	how	WRB
6912	6043	2	should	should	MD
6912	6043	3	griddle	griddle	VB
6912	6043	4	cakes	cake	NNS
6912	6043	5	be	be	VB
6912	6043	6	served	serve	VBN
6912	6043	7	?	?	.
6912	6044	1	LESSON	LESSON	NNP
6912	6044	2	CXIII	CXIII	NNS
6912	6044	3	LEAVENING	leavening	NN
6912	6044	4	WITH	with	IN
6912	6044	5	BAKING	baking	NN
6912	6044	6	SODA	SODA	NNP
6912	6044	7	,	,	,
6912	6044	8	SOUR	sour	NN
6912	6044	9	MILK	MILK	NNS
6912	6044	10	,	,	,
6912	6044	11	AND	and	CC
6912	6044	12	BAKING	baking	NN
6912	6044	13	POWDER	POWDER	NNP
6912	6044	14	:	:	:
6912	6044	15	SOUR	SOUR	NNP
6912	6044	16	MILK	milk	NN
6912	6044	17	GRIDDLE	griddle	NN
6912	6044	18	CAKES	CAKES	NNP
6912	6044	19	ADDITIONAL	additional	VBP
6912	6044	20	LEAVENING	leavening	NN
6912	6044	21	FOR	for	IN
6912	6044	22	SOUR	sour	JJ
6912	6044	23	MILK	milk	NN
6912	6044	24	MIXTURES.--Some	mixtures.--some	JJ
6912	6044	25	housekeepers	housekeeper	NNS
6912	6044	26	maintain	maintain	VBP
6912	6044	27	that	that	IN
6912	6044	28	a	a	DT
6912	6044	29	superior	superior	JJ
6912	6044	30	flavor	flavor	NN
6912	6044	31	and	and	CC
6912	6044	32	quality	quality	NN
6912	6044	33	is	be	VBZ
6912	6044	34	given	give	VBN
6912	6044	35	to	to	IN
6912	6044	36	quick	quick	JJ
6912	6044	37	bread	bread	NN
6912	6044	38	by	by	IN
6912	6044	39	the	the	DT
6912	6044	40	use	use	NN
6912	6044	41	of	of	IN
6912	6044	42	sour	sour	JJ
6912	6044	43	milk	milk	NN
6912	6044	44	.	.	.
6912	6045	1	It	-PRON-	PRP
6912	6045	2	has	have	VBZ
6912	6045	3	been	be	VBN
6912	6045	4	found	find	VBN
6912	6045	5	that	that	IN
6912	6045	6	most	most	JJS
6912	6045	7	quick	quick	JJ
6912	6045	8	breads	bread	NNS
6912	6045	9	are	be	VBP
6912	6045	10	sufficiently	sufficiently	RB
6912	6045	11	light	light	JJ
6912	6045	12	and	and	CC
6912	6045	13	porous	porous	JJ
6912	6045	14	when	when	WRB
6912	6045	15	made	make	VBN
6912	6045	16	with	with	IN
6912	6045	17	sour	sour	JJ
6912	6045	18	milk	milk	NN
6912	6045	19	and	and	CC
6912	6045	20	baking	baking	NN
6912	6045	21	soda	soda	NN
6912	6045	22	,	,	,
6912	6045	23	provided	provide	VBD
6912	6045	24	they	-PRON-	PRP
6912	6045	25	contain	contain	VBP
6912	6045	26	as	as	RB
6912	6045	27	much	much	JJ
6912	6045	28	or	or	CC
6912	6045	29	almost	almost	RB
6912	6045	30	as	as	RB
6912	6045	31	much	much	JJ
6912	6045	32	sour	sour	JJ
6912	6045	33	milk	milk	NN
6912	6045	34	as	as	IN
6912	6045	35	flour	flour	NN
6912	6045	36	and	and	CC
6912	6045	37	provided	provide	VBN
6912	6045	38	they	-PRON-	PRP
6912	6045	39	contain	contain	VBP
6912	6045	40	eggs	egg	NNS
6912	6045	41	.	.	.
6912	6046	1	If	if	IN
6912	6046	2	_	_	NNP
6912	6046	3	the	the	DT
6912	6046	4	quantity	quantity	NN
6912	6046	5	of	of	IN
6912	6046	6	sour	sour	JJ
6912	6046	7	milk	milk	NN
6912	6046	8	is	be	VBZ
6912	6046	9	much	much	RB
6912	6046	10	less	less	JJR
6912	6046	11	than	than	IN
6912	6046	12	that	that	DT
6912	6046	13	of	of	IN
6912	6046	14	flour	flour	NN
6912	6046	15	_	_	NNP
6912	6046	16	and	and	CC
6912	6046	17	_	_	NNP
6912	6046	18	no	no	DT
6912	6046	19	eggs	egg	NNS
6912	6046	20	are	be	VBP
6912	6046	21	present	present	JJ
6912	6046	22	_	_	NNP
6912	6046	23	,	,	,
6912	6046	24	it	-PRON-	PRP
6912	6046	25	is	be	VBZ
6912	6046	26	often	often	RB
6912	6046	27	desirable	desirable	JJ
6912	6046	28	to	to	TO
6912	6046	29	add	add	VB
6912	6046	30	leavening	leavening	NN
6912	6046	31	materials	material	NNS
6912	6046	32	other	other	JJ
6912	6046	33	than	than	IN
6912	6046	34	sour	sour	JJ
6912	6046	35	milk	milk	NN
6912	6046	36	and	and	CC
6912	6046	37	baking	baking	NN
6912	6046	38	soda	soda	NN
6912	6046	39	.	.	.
6912	6047	1	From	from	IN
6912	6047	2	the	the	DT
6912	6047	3	results	result	NNS
6912	6047	4	of	of	IN
6912	6047	5	Experiment	experiment	NN
6912	6047	6	69	69	CD
6912	6047	7	we	-PRON-	PRP
6912	6047	8	know	know	VBP
6912	6047	9	that	that	IN
6912	6047	10	an	an	DT
6912	6047	11	increased	increase	VBN
6912	6047	12	quantity	quantity	NN
6912	6047	13	of	of	IN
6912	6047	14	baking	baking	NN
6912	6047	15	soda	soda	NN
6912	6047	16	will	will	MD
6912	6047	17	not	not	RB
6912	6047	18	produce	produce	VB
6912	6047	19	satisfactory	satisfactory	JJ
6912	6047	20	results	result	NNS
6912	6047	21	.	.	.
6912	6048	1	Hence	hence	RB
6912	6048	2	more	more	JJR
6912	6048	3	carbon	carbon	NN
6912	6048	4	dioxide	dioxide	NN
6912	6048	5	gas	gas	NN
6912	6048	6	must	must	MD
6912	6048	7	be	be	VB
6912	6048	8	obtained	obtain	VBN
6912	6048	9	by	by	IN
6912	6048	10	other	other	JJ
6912	6048	11	means	mean	NNS
6912	6048	12	.	.	.
6912	6049	1	Since	since	IN
6912	6049	2	baking	bake	VBG
6912	6049	3	powder	powder	NN
6912	6049	4	consists	consist	VBZ
6912	6049	5	of	of	IN
6912	6049	6	both	both	DT
6912	6049	7	baking	baking	NN
6912	6049	8	soda	soda	NN
6912	6049	9	and	and	CC
6912	6049	10	an	an	DT
6912	6049	11	"	"	``
6912	6049	12	acid	acid	NN
6912	6049	13	"	"	''
6912	6049	14	material	material	NN
6912	6049	15	,	,	,
6912	6049	16	it	-PRON-	PRP
6912	6049	17	makes	make	VBZ
6912	6049	18	a	a	DT
6912	6049	19	desirable	desirable	JJ
6912	6049	20	substance	substance	NN
6912	6049	21	for	for	IN
6912	6049	22	additional	additional	JJ
6912	6049	23	leavening	leavening	NN
6912	6049	24	.	.	.
6912	6050	1	A	a	DT
6912	6050	2	combination	combination	NN
6912	6050	3	of	of	IN
6912	6050	4	baking	baking	NN
6912	6050	5	soda	soda	NN
6912	6050	6	,	,	,
6912	6050	7	sour	sour	JJ
6912	6050	8	milk	milk	NN
6912	6050	9	,	,	,
6912	6050	10	and	and	CC
6912	6050	11	baking	baking	NN
6912	6050	12	powder	powder	NN
6912	6050	13	is	be	VBZ
6912	6050	14	therefore	therefore	RB
6912	6050	15	used	use	VBN
6912	6050	16	for	for	IN
6912	6050	17	leavening	leaven	VBG
6912	6050	18	some	some	DT
6912	6050	19	quick	quick	JJ
6912	6050	20	bread	bread	NN
6912	6050	21	mixtures	mixture	NNS
6912	6050	22	,	,	,
6912	6050	23	especially	especially	RB
6912	6050	24	those	those	DT
6912	6050	25	that	that	WDT
6912	6050	26	contain	contain	VBP
6912	6050	27	only	only	RB
6912	6050	28	a	a	DT
6912	6050	29	small	small	JJ
6912	6050	30	quantity	quantity	NN
6912	6050	31	of	of	IN
6912	6050	32	sour	sour	JJ
6912	6050	33	milk	milk	NN
6912	6050	34	and	and	CC
6912	6050	35	no	no	DT
6912	6050	36	eggs	egg	NNS
6912	6050	37	.	.	.
6912	6051	1	This	this	DT
6912	6051	2	involves	involve	VBZ
6912	6051	3	a	a	DT
6912	6051	4	double	double	JJ
6912	6051	5	reaction	reaction	NN
6912	6051	6	:	:	:
6912	6051	7	(	(	-LRB-
6912	6051	8	_	_	NNP
6912	6051	9	a	a	DT
6912	6051	10	_	_	NNP
6912	6051	11	)	)	-RRB-
6912	6051	12	Baking	Baking	NNP
6912	6051	13	soda	soda	NN
6912	6051	14	+	+	CC
6912	6051	15	sour	sour	JJ
6912	6051	16	milk	milk	NN
6912	6051	17	--	--	:
6912	6051	18	>	>	XX
6912	6051	19	neutral	neutral	JJ
6912	6051	20	material	material	NN
6912	6051	21	+	+	SYM
6912	6051	22	carbon	carbon	NN
6912	6051	23	dioxide	dioxide	NN
6912	6051	24	gas	gas	NN
6912	6051	25	+	+	CC
6912	6051	26	water	water	NN
6912	6051	27	.	.	.
6912	6052	1	(	(	-LRB-
6912	6052	2	_	_	NNP
6912	6052	3	b	b	NNP
6912	6052	4	_	_	NNP
6912	6052	5	)	)	-RRB-
6912	6052	6	Baking	Baking	NNP
6912	6052	7	powder	powder	NN
6912	6052	8	(	(	-LRB-
6912	6052	9	moistened	moisten	VBN
6912	6052	10	and	and	CC
6912	6052	11	heated	heated	JJ
6912	6052	12	)	)	-RRB-
6912	6052	13	--	--	:
6912	6052	14	>	>	XX
6912	6052	15	neutral	neutral	JJ
6912	6052	16	material	material	NN
6912	6052	17	+	+	SYM
6912	6052	18	carbon	carbon	NN
6912	6052	19	dioxide	dioxide	NN
6912	6052	20	gas	gas	NN
6912	6052	21	+	+	CC
6912	6052	22	water	water	NN
6912	6052	23	.	.	.
6912	6053	1	About	about	RB
6912	6053	2	1/4	1/4	CD
6912	6053	3	of	of	IN
6912	6053	4	baking	bake	VBG
6912	6053	5	powder	powder	NN
6912	6053	6	is	be	VBZ
6912	6053	7	baking	bake	VBG
6912	6053	8	soda	soda	NN
6912	6053	9	.	.	.
6912	6054	1	Hence	hence	RB
6912	6054	2	1/4	1/4	CD
6912	6054	3	teaspoonful	teaspoonful	JJ
6912	6054	4	of	of	IN
6912	6054	5	baking	bake	VBG
6912	6054	6	soda	soda	NN
6912	6054	7	(	(	-LRB-
6912	6054	8	with	with	IN
6912	6054	9	the	the	DT
6912	6054	10	necessary	necessary	JJ
6912	6054	11	quantity	quantity	NN
6912	6054	12	of	of	IN
6912	6054	13	"	"	``
6912	6054	14	acid	acid	JJ
6912	6054	15	"	"	''
6912	6054	16	material	material	NN
6912	6054	17	)	)	-RRB-
6912	6054	18	is	be	VBZ
6912	6054	19	equivalent	equivalent	JJ
6912	6054	20	to	to	IN
6912	6054	21	1	1	CD
6912	6054	22	teaspoonful	teaspoonful	NN
6912	6054	23	of	of	IN
6912	6054	24	baking	bake	VBG
6912	6054	25	powder	powder	NN
6912	6054	26	in	in	IN
6912	6054	27	leavening	leavening	NN
6912	6054	28	.	.	.
6912	6055	1	If	if	IN
6912	6055	2	2	2	CD
6912	6055	3	teaspoonfuls	teaspoonful	NNS
6912	6055	4	of	of	IN
6912	6055	5	baking	baking	NN
6912	6055	6	powder	powder	NN
6912	6055	7	are	be	VBP
6912	6055	8	used	use	VBN
6912	6055	9	to	to	TO
6912	6055	10	leaven	leaven	VB
6912	6055	11	1	1	CD
6912	6055	12	cupful	cupful	NN
6912	6055	13	of	of	IN
6912	6055	14	flour	flour	NN
6912	6055	15	,	,	,
6912	6055	16	1/2	1/2	CD
6912	6055	17	_	_	NNP
6912	6055	18	teaspoonful	teaspoonful	JJ
6912	6055	19	of	of	IN
6912	6055	20	baking	bake	VBG
6912	6055	21	soda	soda	NNP
6912	6055	22	_	_	NNP
6912	6055	23	(	(	-LRB-
6912	6055	24	with	with	IN
6912	6055	25	the	the	DT
6912	6055	26	necessary	necessary	JJ
6912	6055	27	quantity	quantity	NN
6912	6055	28	of	of	IN
6912	6055	29	"	"	``
6912	6055	30	acid	acid	JJ
6912	6055	31	"	"	''
6912	6055	32	material	material	NN
6912	6055	33	)	)	-RRB-
6912	6055	34	_	_	NNP
6912	6055	35	should	should	MD
6912	6055	36	be	be	VB
6912	6055	37	used	use	VBN
6912	6055	38	to	to	TO
6912	6055	39	leaven	leaven	VB
6912	6055	40	1	1	CD
6912	6055	41	cupful	cupful	NN
6912	6055	42	of	of	IN
6912	6055	43	flour	flour	NN
6912	6055	44	_	_	NNP
6912	6055	45	.	.	.
6912	6056	1	_	_	NNP
6912	6056	2	Two	two	CD
6912	6056	3	thirds	third	NNS
6912	6056	4	teaspoonful	teaspoonful	JJ
6912	6056	5	of	of	IN
6912	6056	6	baking	bake	VBG
6912	6056	7	soda	soda	NNP
6912	6056	8	_	_	NNP
6912	6056	9	(	(	-LRB-
6912	6056	10	with	with	IN
6912	6056	11	the	the	DT
6912	6056	12	necessary	necessary	JJ
6912	6056	13	quantity	quantity	NN
6912	6056	14	of	of	IN
6912	6056	15	"	"	``
6912	6056	16	acid	acid	JJ
6912	6056	17	"	"	''
6912	6056	18	material	material	NN
6912	6056	19	)	)	-RRB-
6912	6056	20	_	_	NNP
6912	6056	21	should	should	MD
6912	6056	22	be	be	VB
6912	6056	23	used	use	VBN
6912	6056	24	to	to	TO
6912	6056	25	leaven	leaven	VB
6912	6056	26	1	1	CD
6912	6056	27	cupful	cupful	NN
6912	6056	28	of	of	IN
6912	6056	29	coarse	coarse	JJ
6912	6056	30	flour	flour	NN
6912	6056	31	or	or	CC
6912	6056	32	flour	flour	NN
6912	6056	33	or	or	CC
6912	6056	34	meal	meal	NN
6912	6056	35	_	_	NNP
6912	6056	36	other	other	JJ
6912	6056	37	than	than	IN
6912	6056	38	wheat	wheat	NN
6912	6056	39	.	.	.
6912	6057	1	In	in	IN
6912	6057	2	determining	determine	VBG
6912	6057	3	the	the	DT
6912	6057	4	quantity	quantity	NN
6912	6057	5	of	of	IN
6912	6057	6	baking	baking	NN
6912	6057	7	powder	powder	NN
6912	6057	8	to	to	TO
6912	6057	9	use	use	VB
6912	6057	10	in	in	IN
6912	6057	11	materials	material	NNS
6912	6057	12	leavened	leaven	VBN
6912	6057	13	with	with	IN
6912	6057	14	sour	sour	JJ
6912	6057	15	milk	milk	NN
6912	6057	16	and	and	CC
6912	6057	17	baking	baking	NN
6912	6057	18	soda	soda	NN
6912	6057	19	,	,	,
6912	6057	20	note	note	VB
6912	6057	21	the	the	DT
6912	6057	22	quantity	quantity	NN
6912	6057	23	of	of	IN
6912	6057	24	baking	baking	NN
6912	6057	25	soda	soda	NN
6912	6057	26	and	and	CC
6912	6057	27	flour	flour	NN
6912	6057	28	.	.	.
6912	6058	1	Assuming	assume	VBG
6912	6058	2	that	that	IN
6912	6058	3	1/2	1/2	CD
6912	6058	4	teaspoonful	teaspoonful	JJ
6912	6058	5	of	of	IN
6912	6058	6	baking	bake	VBG
6912	6058	7	soda	soda	NN
6912	6058	8	(	(	-LRB-
6912	6058	9	with	with	IN
6912	6058	10	"	"	``
6912	6058	11	acid	acid	NN
6912	6058	12	"	"	''
6912	6058	13	)	)	-RRB-
6912	6058	14	or	or	CC
6912	6058	15	2	2	CD
6912	6058	16	teaspoonfuls	teaspoonful	NNS
6912	6058	17	of	of	IN
6912	6058	18	baking	bake	VBG
6912	6058	19	powder	powder	NN
6912	6058	20	leavens	leaven	NNS
6912	6058	21	1	1	CD
6912	6058	22	cupful	cupful	NN
6912	6058	23	of	of	IN
6912	6058	24	flour	flour	NN
6912	6058	25	,	,	,
6912	6058	26	determine	determine	VB
6912	6058	27	the	the	DT
6912	6058	28	amount	amount	NN
6912	6058	29	of	of	IN
6912	6058	30	flour	flour	NN
6912	6058	31	that	that	WDT
6912	6058	32	the	the	DT
6912	6058	33	given	give	VBN
6912	6058	34	quantity	quantity	NN
6912	6058	35	of	of	IN
6912	6058	36	baking	baking	NN
6912	6058	37	soda	soda	NN
6912	6058	38	(	(	-LRB-
6912	6058	39	with	with	IN
6912	6058	40	"	"	``
6912	6058	41	acid	acid	NN
6912	6058	42	"	"	''
6912	6058	43	)	)	-RRB-
6912	6058	44	will	will	MD
6912	6058	45	leaven	leaven	VB
6912	6058	46	and	and	CC
6912	6058	47	then	then	RB
6912	6058	48	use	use	VB
6912	6058	49	sufficient	sufficient	JJ
6912	6058	50	baking	baking	NN
6912	6058	51	powder	powder	NN
6912	6058	52	to	to	TO
6912	6058	53	leaven	leaven	VB
6912	6058	54	the	the	DT
6912	6058	55	remainder	remainder	NN
6912	6058	56	of	of	IN
6912	6058	57	the	the	DT
6912	6058	58	flour	flour	NN
6912	6058	59	.	.	.
6912	6059	1	For	for	IN
6912	6059	2	example	example	NN
6912	6059	3	,	,	,
6912	6059	4	if	if	IN
6912	6059	5	a	a	DT
6912	6059	6	recipe	recipe	NN
6912	6059	7	states	state	NNS
6912	6059	8	(	(	-LRB-
6912	6059	9	among	among	IN
6912	6059	10	other	other	JJ
6912	6059	11	ingredients	ingredient	NNS
6912	6059	12	)	)	-RRB-
6912	6059	13	1/2	1/2	CD
6912	6059	14	teaspoonful	teaspoonful	JJ
6912	6059	15	of	of	IN
6912	6059	16	baking	bake	VBG
6912	6059	17	soda	soda	NN
6912	6059	18	and	and	CC
6912	6059	19	2	2	CD
6912	6059	20	cupfuls	cupful	NNS
6912	6059	21	of	of	IN
6912	6059	22	flour	flour	NN
6912	6059	23	,	,	,
6912	6059	24	the	the	DT
6912	6059	25	baking	baking	NN
6912	6059	26	soda	soda	NN
6912	6059	27	(	(	-LRB-
6912	6059	28	with	with	IN
6912	6059	29	"	"	``
6912	6059	30	acid	acid	NN
6912	6059	31	"	"	''
6912	6059	32	)	)	-RRB-
6912	6059	33	will	will	MD
6912	6059	34	leaven	leaven	VB
6912	6059	35	1	1	CD
6912	6059	36	cupful	cupful	NN
6912	6059	37	of	of	IN
6912	6059	38	flour	flour	NN
6912	6059	39	.	.	.
6912	6060	1	Hence	hence	RB
6912	6060	2	baking	baking	NN
6912	6060	3	powder	powder	NN
6912	6060	4	sufficient	sufficient	JJ
6912	6060	5	to	to	TO
6912	6060	6	leaven	leaven	VB
6912	6060	7	1	1	CD
6912	6060	8	cupful	cupful	NN
6912	6060	9	of	of	IN
6912	6060	10	flour	flour	NN
6912	6060	11	(	(	-LRB-
6912	6060	12	_	_	NNP
6912	6060	13	i.e.	i.e.	FW
6912	6060	14	_	_	NNP
6912	6060	15	2	2	CD
6912	6060	16	teaspoonfuls	teaspoonful	NNS
6912	6060	17	)	)	-RRB-
6912	6060	18	should	should	MD
6912	6060	19	be	be	VB
6912	6060	20	used	use	VBN
6912	6060	21	.	.	.
6912	6061	1	Again	again	RB
6912	6061	2	,	,	,
6912	6061	3	if	if	IN
6912	6061	4	a	a	DT
6912	6061	5	recipe	recipe	NN
6912	6061	6	states	state	VBZ
6912	6061	7	that	that	IN
6912	6061	8	3/4	3/4	CD
6912	6061	9	teaspoonful	teaspoonful	JJ
6912	6061	10	baking	baking	NN
6912	6061	11	soda	soda	NN
6912	6061	12	and	and	CC
6912	6061	13	2	2	CD
6912	6061	14	cupfuls	cupful	NNS
6912	6061	15	of	of	IN
6912	6061	16	flour	flour	NN
6912	6061	17	,	,	,
6912	6061	18	the	the	DT
6912	6061	19	baking	baking	NN
6912	6061	20	soda	soda	NN
6912	6061	21	(	(	-LRB-
6912	6061	22	with	with	IN
6912	6061	23	"	"	``
6912	6061	24	acid	acid	NN
6912	6061	25	"	"	''
6912	6061	26	)	)	-RRB-
6912	6061	27	will	will	MD
6912	6061	28	leaven	leaven	VBN
6912	6061	29	1	1	CD
6912	6061	30	1/2	1/2	CD
6912	6061	31	cupfuls	cupful	NNS
6912	6061	32	of	of	IN
6912	6061	33	flour	flour	NN
6912	6061	34	.	.	.
6912	6062	1	Hence	hence	RB
6912	6062	2	baking	baking	NN
6912	6062	3	powder	powder	NN
6912	6062	4	sufficient	sufficient	JJ
6912	6062	5	to	to	TO
6912	6062	6	leaven	leaven	VB
6912	6062	7	1/2	1/2	CD
6912	6062	8	cupful	cupful	JJ
6912	6062	9	flour	flour	NN
6912	6062	10	(	(	-LRB-
6912	6062	11	_	_	NNP
6912	6062	12	i.e.	i.e.	FW
6912	6062	13	_	_	NNP
6912	6062	14	1	1	CD
6912	6062	15	teaspoonful	teaspoonful	JJ
6912	6062	16	)	)	-RRB-
6912	6062	17	should	should	MD
6912	6062	18	be	be	VB
6912	6062	19	used	use	VBN
6912	6062	20	.	.	.
6912	6063	1	SOUR	SOUR	NNP
6912	6063	2	MILK	MILK	NNP
6912	6063	3	GRIDDLE	griddle	NN
6912	6063	4	CAKES	CAKES	NNP
6912	6063	5	(	(	-LRB-
6912	6063	6	without	without	IN
6912	6063	7	eggs	egg	NNS
6912	6063	8	)	)	-RRB-
6912	6063	9	2	2	CD
6912	6063	10	cupfuls	cupful	NNS
6912	6063	11	flour	flour	NN
6912	6063	12	1/2	1/2	CD
6912	6063	13	teaspoonful	teaspoonful	JJ
6912	6063	14	salt	salt	NN
6912	6063	15	1/2	1/2	CD
6912	6063	16	teaspoonful	teaspoonful	JJ
6912	6063	17	baking	baking	NN
6912	6063	18	powder	powder	NN
6912	6063	19	7/8	7/8	CD
6912	6063	20	teaspoonful	teaspoonful	JJ
6912	6063	21	baking	baking	NN
6912	6063	22	soda	soda	NN
6912	6063	23	1	1	CD
6912	6063	24	3/4	3/4	CD
6912	6063	25	cupfuls	cupful	NNS
6912	6063	26	sour	sour	JJ
6912	6063	27	milk	milk	NN
6912	6063	28	3	3	CD
6912	6063	29	tablespoonfuls	tablespoonful	NNS
6912	6063	30	fat	fat	NN
6912	6063	31	Turn	turn	VB
6912	6063	32	the	the	DT
6912	6063	33	sour	sour	JJ
6912	6063	34	milk	milk	NN
6912	6063	35	into	into	IN
6912	6063	36	a	a	DT
6912	6063	37	mixing	mix	VBG
6912	6063	38	bowl	bowl	NN
6912	6063	39	.	.	.
6912	6064	1	Melt	melt	VB
6912	6064	2	the	the	DT
6912	6064	3	fat	fat	NN
6912	6064	4	and	and	CC
6912	6064	5	add	add	VB
6912	6064	6	it	-PRON-	PRP
6912	6064	7	to	to	IN
6912	6064	8	the	the	DT
6912	6064	9	sour	sour	JJ
6912	6064	10	milk	milk	NN
6912	6064	11	.	.	.
6912	6065	1	Add	add	VB
6912	6065	2	the	the	DT
6912	6065	3	dry	dry	JJ
6912	6065	4	ingredients	ingredient	NNS
6912	6065	5	(	(	-LRB-
6912	6065	6	through	through	IN
6912	6065	7	a	a	DT
6912	6065	8	sifter	sifter	NN
6912	6065	9	)	)	-RRB-
6912	6065	10	to	to	IN
6912	6065	11	the	the	DT
6912	6065	12	mixture	mixture	NN
6912	6065	13	.	.	.
6912	6066	1	Mix	mix	VB
6912	6066	2	thoroughly	thoroughly	RB
6912	6066	3	.	.	.
6912	6067	1	If	if	IN
6912	6067	2	more	more	JJR
6912	6067	3	moisture	moisture	NN
6912	6067	4	is	be	VBZ
6912	6067	5	needed	need	VBN
6912	6067	6	,	,	,
6912	6067	7	add	add	VB
6912	6067	8	water	water	NN
6912	6067	9	.	.	.
6912	6068	1	CORN	CORN	NNP
6912	6068	2	-	-	HYPH
6912	6068	3	MEAL	meal	NN
6912	6068	4	GRIDDLE	griddle	NN
6912	6068	5	CAKES	CAKES	NNP
6912	6068	6	1	1	CD
6912	6068	7	cupful	cupful	JJ
6912	6068	8	corn	corn	NN
6912	6068	9	-	-	HYPH
6912	6068	10	meal	meal	NN
6912	6068	11	2	2	CD
6912	6068	12	cupfuls	cupful	NNS
6912	6068	13	water	water	NN
6912	6068	14	3	3	CD
6912	6068	15	tablespoonfuls	tablespoonful	VBZ
6912	6068	16	fat	fat	JJ
6912	6068	17	1	1	CD
6912	6068	18	cupful	cupful	JJ
6912	6068	19	sour	sour	JJ
6912	6068	20	milk	milk	NN
6912	6068	21	1	1	CD
6912	6068	22	cupful	cupful	JJ
6912	6068	23	flour	flour	NN
6912	6068	24	1	1	CD
6912	6068	25	teaspoonful	teaspoonful	JJ
6912	6068	26	salt	salt	NN
6912	6068	27	1/2	1/2	CD
6912	6068	28	teaspoonful	teaspoonful	JJ
6912	6068	29	baking	baking	NN
6912	6068	30	soda	soda	NN
6912	6068	31	[	[	-LRB-
6912	6068	32	Footnote	Footnote	NNP
6912	6068	33	82	82	CD
6912	6068	34	:	:	:
6912	6068	35	The	the	DT
6912	6068	36	1/2	1/2	CD
6912	6068	37	teaspoonful	teaspoonful	JJ
6912	6068	38	of	of	IN
6912	6068	39	baking	bake	VBG
6912	6068	40	soda	soda	NN
6912	6068	41	(	(	-LRB-
6912	6068	42	with	with	IN
6912	6068	43	"	"	``
6912	6068	44	acid	acid	NN
6912	6068	45	"	"	''
6912	6068	46	)	)	-RRB-
6912	6068	47	is	be	VBZ
6912	6068	48	sufficient	sufficient	JJ
6912	6068	49	to	to	TO
6912	6068	50	leaven	leaven	VB
6912	6068	51	the	the	DT
6912	6068	52	1	1	CD
6912	6068	53	cupful	cupful	NN
6912	6068	54	of	of	IN
6912	6068	55	flour	flour	NN
6912	6068	56	.	.	.
6912	6069	1	Then	then	RB
6912	6069	2	2	2	CD
6912	6069	3	1/2	1/2	CD
6912	6069	4	teaspoonfuls	teaspoonful	NNS
6912	6069	5	of	of	IN
6912	6069	6	baking	bake	VBG
6912	6069	7	powder	powder	NN
6912	6069	8	should	should	MD
6912	6069	9	be	be	VB
6912	6069	10	added	add	VBN
6912	6069	11	,	,	,
6912	6069	12	since	since	IN
6912	6069	13	1	1	CD
6912	6069	14	cupful	cupful	NN
6912	6069	15	of	of	IN
6912	6069	16	corn-	corn-	NNP
6912	6069	17	meal	meal	NNP
6912	6069	18	is	be	VBZ
6912	6069	19	contained	contain	VBN
6912	6069	20	in	in	IN
6912	6069	21	the	the	DT
6912	6069	22	recipe	recipe	NN
6912	6069	23	(	(	-LRB-
6912	6069	24	see	see	VB
6912	6069	25	_	_	NNP
6912	6069	26	Quantity	Quantity	NNP
6912	6069	27	of	of	IN
6912	6069	28	Baking	Baking	NNP
6912	6069	29	Powder	Powder	NNP
6912	6069	30	in	in	IN
6912	6069	31	Quick	Quick	NNP
6912	6069	32	Breads	Breads	NNP
6912	6069	33	_	_	NNP
6912	6069	34	)	)	-RRB-
6912	6069	35	.	.	.
6912	6069	36	]	]	-RRB-
6912	6070	1	2	2	CD
6912	6070	2	1/2	1/2	CD
6912	6070	3	teaspoonfuls	teaspoonful	NNS
6912	6070	4	baking	baking	NN
6912	6070	5	powder	powder	NN
6912	6070	6	[	[	-LRB-
6912	6070	7	Footnote	Footnote	NNP
6912	6070	8	83	83	CD
6912	6070	9	:	:	:
6912	6070	10	See	see	VB
6912	6070	11	footnote	footnote	NN
6912	6070	12	82	82	CD
6912	6070	13	]	]	-RRB-
6912	6070	14	1	1	CD
6912	6070	15	to	to	IN
6912	6070	16	2	2	CD
6912	6070	17	tablespoonfuls	tablespoonful	NNS
6912	6070	18	sugar	sugar	NN
6912	6070	19	Add	add	VB
6912	6070	20	the	the	DT
6912	6070	21	corn	corn	NN
6912	6070	22	-	-	HYPH
6912	6070	23	meal	meal	NN
6912	6070	24	to	to	IN
6912	6070	25	the	the	DT
6912	6070	26	water	water	NN
6912	6070	27	,	,	,
6912	6070	28	mix	mix	VB
6912	6070	29	thoroughly	thoroughly	RB
6912	6070	30	,	,	,
6912	6070	31	and	and	CC
6912	6070	32	cook	cook	NNP
6912	6070	33	5	5	CD
6912	6070	34	minutes	minute	NNS
6912	6070	35	.	.	.
6912	6071	1	Add	add	VB
6912	6071	2	the	the	DT
6912	6071	3	fat	fat	NN
6912	6071	4	.	.	.
6912	6072	1	Cool	cool	UH
6912	6072	2	.	.	.
6912	6073	1	Then	then	RB
6912	6073	2	add	add	VB
6912	6073	3	the	the	DT
6912	6073	4	milk	milk	NN
6912	6073	5	and	and	CC
6912	6073	6	dry	dry	JJ
6912	6073	7	ingredients	ingredient	NNS
6912	6073	8	.	.	.
6912	6074	1	Mix	mix	VB
6912	6074	2	thoroughly	thoroughly	RB
6912	6074	3	.	.	.
6912	6075	1	Drop	drop	VB
6912	6075	2	at	at	IN
6912	6075	3	once	once	RB
6912	6075	4	on	on	IN
6912	6075	5	a	a	DT
6912	6075	6	hot	hot	JJ
6912	6075	7	griddle	griddle	NN
6912	6075	8	.	.	.
6912	6076	1	FRUIT	FRUIT	NNP
6912	6076	2	SIRUP	SIRUP	NNP
6912	6076	3	Cook	Cook	NNP
6912	6076	4	fresh	fresh	JJ
6912	6076	5	fruit	fruit	NN
6912	6076	6	,	,	,
6912	6076	7	or	or	CC
6912	6076	8	dried	dry	VBN
6912	6076	9	fruit	fruit	NN
6912	6076	10	that	that	WDT
6912	6076	11	has	have	VBZ
6912	6076	12	been	be	VBN
6912	6076	13	soaked	soak	VBN
6912	6076	14	in	in	IN
6912	6076	15	water	water	NN
6912	6076	16	,	,	,
6912	6076	17	in	in	IN
6912	6076	18	a	a	DT
6912	6076	19	generous	generous	JJ
6912	6076	20	quantity	quantity	NN
6912	6076	21	of	of	IN
6912	6076	22	water	water	NN
6912	6076	23	until	until	IN
6912	6076	24	it	-PRON-	PRP
6912	6076	25	is	be	VBZ
6912	6076	26	very	very	RB
6912	6076	27	soft	soft	JJ
6912	6076	28	.	.	.
6912	6077	1	Press	press	NN
6912	6077	2	through	through	IN
6912	6077	3	a	a	DT
6912	6077	4	strainer	strainer	NN
6912	6077	5	.	.	.
6912	6078	1	If	if	IN
6912	6078	2	it	-PRON-	PRP
6912	6078	3	is	be	VBZ
6912	6078	4	not	not	RB
6912	6078	5	of	of	IN
6912	6078	6	the	the	DT
6912	6078	7	consistency	consistency	NN
6912	6078	8	of	of	IN
6912	6078	9	catsup	catsup	NNP
6912	6078	10	,	,	,
6912	6078	11	add	add	VB
6912	6078	12	more	more	JJR
6912	6078	13	hot	hot	JJ
6912	6078	14	water	water	NN
6912	6078	15	.	.	.
6912	6079	1	Add	add	VB
6912	6079	2	from	from	IN
6912	6079	3	one	one	CD
6912	6079	4	eighth	eighth	NN
6912	6079	5	to	to	IN
6912	6079	6	one	one	CD
6912	6079	7	fourth	fourth	JJ
6912	6079	8	cupful	cupful	NN
6912	6079	9	of	of	IN
6912	6079	10	sugar	sugar	NN
6912	6079	11	for	for	IN
6912	6079	12	each	each	DT
6912	6079	13	cupful	cupful	NN
6912	6079	14	of	of	IN
6912	6079	15	sirup	sirup	NN
6912	6079	16	,	,	,
6912	6079	17	or	or	CC
6912	6079	18	"	"	``
6912	6079	19	sweeten	sweeten	VB
6912	6079	20	to	to	IN
6912	6079	21	taste	taste	NN
6912	6079	22	.	.	.
6912	6079	23	"	"	''
6912	6080	1	Serve	serve	VB
6912	6080	2	on	on	IN
6912	6080	3	griddle	griddle	NN
6912	6080	4	cakes	cake	NNS
6912	6080	5	,	,	,
6912	6080	6	or	or	CC
6912	6080	7	use	use	VB
6912	6080	8	as	as	IN
6912	6080	9	a	a	DT
6912	6080	10	sauce	sauce	NN
6912	6080	11	for	for	IN
6912	6080	12	Bread	Bread	NNP
6912	6080	13	Pudding	Pudding	NNP
6912	6080	14	or	or	CC
6912	6080	15	Rice	Rice	NNP
6912	6080	16	Pudding	Pudding	NNP
6912	6080	17	.	.	.
6912	6081	1	Fruit	fruit	NN
6912	6081	2	butters	butter	NNS
6912	6081	3	,	,	,
6912	6081	4	marmalades	marmalade	NNS
6912	6081	5	,	,	,
6912	6081	6	or	or	CC
6912	6081	7	jams	jam	NNS
6912	6081	8	may	may	MD
6912	6081	9	be	be	VB
6912	6081	10	diluted	dilute	VBN
6912	6081	11	with	with	IN
6912	6081	12	water	water	NN
6912	6081	13	,	,	,
6912	6081	14	heated	heat	VBN
6912	6081	15	,	,	,
6912	6081	16	and	and	CC
6912	6081	17	used	use	VBN
6912	6081	18	in	in	IN
6912	6081	19	the	the	DT
6912	6081	20	same	same	JJ
6912	6081	21	way	way	NN
6912	6081	22	.	.	.
6912	6082	1	QUESTIONS	questions	VB
6912	6082	2	If	if	IN
6912	6082	3	an	an	DT
6912	6082	4	egg	egg	NN
6912	6082	5	or	or	CC
6912	6082	6	two	two	CD
6912	6082	7	were	be	VBD
6912	6082	8	added	add	VBN
6912	6082	9	to	to	IN
6912	6082	10	griddle	griddle	VB
6912	6082	11	cakes	cake	NNS
6912	6082	12	made	make	VBN
6912	6082	13	with	with	IN
6912	6082	14	sour	sour	JJ
6912	6082	15	milk	milk	NN
6912	6082	16	,	,	,
6912	6082	17	how	how	WRB
6912	6082	18	should	should	MD
6912	6082	19	the	the	DT
6912	6082	20	recipe	recipe	NN
6912	6082	21	be	be	VB
6912	6082	22	changed	change	VBN
6912	6082	23	?	?	.
6912	6083	1	Give	give	VB
6912	6083	2	reasons	reason	NNS
6912	6083	3	for	for	IN
6912	6083	4	the	the	DT
6912	6083	5	change	change	NN
6912	6083	6	.	.	.
6912	6084	1	Explain	explain	VB
6912	6084	2	the	the	DT
6912	6084	3	action	action	NN
6912	6084	4	of	of	IN
6912	6084	5	the	the	DT
6912	6084	6	leavening	leavening	JJ
6912	6084	7	agents	agent	NNS
6912	6084	8	in	in	IN
6912	6084	9	Sour	sour	JJ
6912	6084	10	Milk	Milk	NNP
6912	6084	11	Griddle	Griddle	NNP
6912	6084	12	Cakes	Cakes	NNP
6912	6084	13	(	(	-LRB-
6912	6084	14	without	without	IN
6912	6084	15	eggs	egg	NNS
6912	6084	16	)	)	-RRB-
6912	6084	17	.	.	.
6912	6085	1	In	in	IN
6912	6085	2	a	a	DT
6912	6085	3	quick	quick	JJ
6912	6085	4	bread	bread	NN
6912	6085	5	leavened	leaven	VBN
6912	6085	6	with	with	IN
6912	6085	7	baking	baking	NN
6912	6085	8	soda	soda	NN
6912	6085	9	,	,	,
6912	6085	10	sour	sour	JJ
6912	6085	11	milk	milk	NN
6912	6085	12	,	,	,
6912	6085	13	and	and	CC
6912	6085	14	baking	baking	NN
6912	6085	15	powder	powder	NN
6912	6085	16	,	,	,
6912	6085	17	upon	upon	IN
6912	6085	18	what	what	WP
6912	6085	19	ingredient	ingredient	NN
6912	6085	20	does	do	VBZ
6912	6085	21	the	the	DT
6912	6085	22	quantity	quantity	NN
6912	6085	23	of	of	IN
6912	6085	24	baking	baking	NN
6912	6085	25	soda	soda	NN
6912	6085	26	depend	depend	VB
6912	6085	27	?	?	.
6912	6086	1	Upon	upon	IN
6912	6086	2	what	what	WP
6912	6086	3	ingredients	ingredient	NNS
6912	6086	4	does	do	VBZ
6912	6086	5	the	the	DT
6912	6086	6	quantity	quantity	NN
6912	6086	7	of	of	IN
6912	6086	8	baking	baking	NN
6912	6086	9	powder	powder	NN
6912	6086	10	depend	depend	VB
6912	6086	11	?	?	.
6912	6087	1	Explain	explain	VB
6912	6087	2	your	-PRON-	PRP$
6912	6087	3	answers	answer	NNS
6912	6087	4	.	.	.
6912	6088	1	What	what	WP
6912	6088	2	is	be	VBZ
6912	6088	3	the	the	DT
6912	6088	4	purpose	purpose	NN
6912	6088	5	of	of	IN
6912	6088	6	cooking	cook	VBG
6912	6088	7	the	the	DT
6912	6088	8	corn	corn	NN
6912	6088	9	-	-	HYPH
6912	6088	10	meal	meal	NN
6912	6088	11	before	before	IN
6912	6088	12	adding	add	VBG
6912	6088	13	the	the	DT
6912	6088	14	other	other	JJ
6912	6088	15	ingredients	ingredient	NNS
6912	6088	16	?	?	.
6912	6089	1	Why	why	WRB
6912	6089	2	should	should	MD
6912	6089	3	the	the	DT
6912	6089	4	cooked	cooked	JJ
6912	6089	5	mixture	mixture	NN
6912	6089	6	be	be	VB
6912	6089	7	cooled	cool	VBN
6912	6089	8	before	before	IN
6912	6089	9	adding	add	VBG
6912	6089	10	the	the	DT
6912	6089	11	other	other	JJ
6912	6089	12	ingredients	ingredient	NNS
6912	6089	13	?	?	.
6912	6090	1	LESSON	LESSON	NNP
6912	6090	2	CXIV	CXIV	NNS
6912	6090	3	LEAVENING	leaven	VBG
6912	6090	4	WITH	with	IN
6912	6090	5	BAKING	baking	NN
6912	6090	6	SODA	SODA	NNP
6912	6090	7	,	,	,
6912	6090	8	SOUR	sour	NN
6912	6090	9	MILK	MILK	NNS
6912	6090	10	,	,	,
6912	6090	11	AND	and	CC
6912	6090	12	CREAM	cream	NN
6912	6090	13	OF	of	IN
6912	6090	14	TARTAR	tartar	NN
6912	6090	15	:	:	:
6912	6090	16	STEAMED	STEAMED	NNP
6912	6090	17	BROWN	BROWN	NNP
6912	6090	18	BREADS	BREADS	NNP
6912	6090	19	ADDITIONAL	ADDITIONAL	NNP
6912	6090	20	LEAVENING	leavening	NN
6912	6090	21	FOR	for	IN
6912	6090	22	SOUR	sour	JJ
6912	6090	23	MILK	milk	NN
6912	6090	24	MIXTURES.--Instead	mixtures.--instead	NN
6912	6090	25	of	of	IN
6912	6090	26	using	use	VBG
6912	6090	27	prepared	prepare	VBN
6912	6090	28	baking	baking	NN
6912	6090	29	powder	powder	NN
6912	6090	30	as	as	IN
6912	6090	31	additional	additional	JJ
6912	6090	32	leavening	leavening	NN
6912	6090	33	for	for	IN
6912	6090	34	sour	sour	JJ
6912	6090	35	milk	milk	NN
6912	6090	36	mixtures	mixture	NNS
6912	6090	37	(	(	-LRB-
6912	6090	38	see	see	VB
6912	6090	39	previous	previous	JJ
6912	6090	40	lesson	lesson	NN
6912	6090	41	)	)	-RRB-
6912	6090	42	cream	cream	NN
6912	6090	43	of	of	IN
6912	6090	44	tartar	tartar	NN
6912	6090	45	with	with	IN
6912	6090	46	sour	sour	JJ
6912	6090	47	milk	milk	NN
6912	6090	48	and	and	CC
6912	6090	49	baking	baking	NN
6912	6090	50	soda	soda	NN
6912	6090	51	may	may	MD
6912	6090	52	be	be	VB
6912	6090	53	used	use	VBN
6912	6090	54	.	.	.
6912	6091	1	Enough	enough	JJ
6912	6091	2	baking	baking	NN
6912	6091	3	soda	soda	NN
6912	6091	4	must	must	MD
6912	6091	5	be	be	VB
6912	6091	6	used	use	VBN
6912	6091	7	,	,	,
6912	6091	8	however	however	RB
6912	6091	9	,	,	,
6912	6091	10	to	to	TO
6912	6091	11	neutralize	neutralize	VB
6912	6091	12	both	both	DT
6912	6091	13	the	the	DT
6912	6091	14	sour	sour	JJ
6912	6091	15	milk	milk	NN
6912	6091	16	and	and	CC
6912	6091	17	the	the	DT
6912	6091	18	cream	cream	NN
6912	6091	19	of	of	IN
6912	6091	20	tartar	tartar	NN
6912	6091	21	.	.	.
6912	6092	1	This	this	DT
6912	6092	2	involves	involve	VBZ
6912	6092	3	a	a	DT
6912	6092	4	double	double	JJ
6912	6092	5	reaction	reaction	NN
6912	6092	6	:	:	:
6912	6092	7	(	(	-LRB-
6912	6092	8	_	_	NNP
6912	6092	9	a	a	DT
6912	6092	10	_	_	NNP
6912	6092	11	)	)	-RRB-
6912	6092	12	Baking	Baking	NNP
6912	6092	13	soda	soda	NN
6912	6092	14	+	+	CC
6912	6092	15	sour	sour	JJ
6912	6092	16	milk	milk	NN
6912	6092	17	--	--	:
6912	6092	18	>	>	XX
6912	6092	19	water	water	NN
6912	6092	20	+	+	CC
6912	6092	21	carbon	carbon	NN
6912	6092	22	dioxide	dioxide	NN
6912	6092	23	gas	gas	NN
6912	6092	24	+	+	CC
6912	6092	25	neutral	neutral	JJ
6912	6092	26	substance	substance	NN
6912	6092	27	.	.	.
6912	6093	1	(	(	-LRB-
6912	6093	2	_	_	NNP
6912	6093	3	b	b	NNP
6912	6093	4	_	_	NNP
6912	6093	5	)	)	-RRB-
6912	6093	6	Baking	Baking	NNP
6912	6093	7	soda	soda	NN
6912	6093	8	+	+	CC
6912	6093	9	cream	cream	NN
6912	6093	10	of	of	IN
6912	6093	11	tartar	tartar	NN
6912	6093	12	--	--	:
6912	6093	13	>	>	XX
6912	6093	14	water	water	NN
6912	6093	15	+	+	CC
6912	6093	16	carbon	carbon	NN
6912	6093	17	dioxide	dioxide	NN
6912	6093	18	gas	gas	NN
6912	6093	19	+	+	CC
6912	6093	20	a	a	DT
6912	6093	21	neutral	neutral	JJ
6912	6093	22	substance	substance	NN
6912	6093	23	.	.	.
6912	6094	1	If	if	IN
6912	6094	2	molasses	molasse	NNS
6912	6094	3	is	be	VBZ
6912	6094	4	used	use	VBN
6912	6094	5	with	with	IN
6912	6094	6	the	the	DT
6912	6094	7	sour	sour	JJ
6912	6094	8	milk	milk	NN
6912	6094	9	and	and	CC
6912	6094	10	baking	baking	NN
6912	6094	11	soda	soda	NNP
6912	6094	12	,	,	,
6912	6094	13	a	a	DT
6912	6094	14	third	third	JJ
6912	6094	15	reaction	reaction	NN
6912	6094	16	occurs	occur	VBZ
6912	6094	17	:	:	:
6912	6094	18	(	(	-LRB-
6912	6094	19	_	_	NNP
6912	6094	20	c	c	NNP
6912	6094	21	_	_	NNP
6912	6094	22	)	)	-RRB-
6912	6094	23	Baking	Baking	NNP
6912	6094	24	soda	soda	NN
6912	6094	25	+	+	SYM
6912	6094	26	molasses	molasse	NNS
6912	6094	27	--	--	:
6912	6094	28	>	>	XX
6912	6094	29	water	water	NN
6912	6094	30	+	+	CC
6912	6094	31	carbon	carbon	NN
6912	6094	32	dioxide	dioxide	NN
6912	6094	33	gas	gas	NN
6912	6094	34	+	+	CC
6912	6094	35	neutral	neutral	JJ
6912	6094	36	substance	substance	NN
6912	6094	37	.	.	.
6912	6095	1	It	-PRON-	PRP
6912	6095	2	has	have	VBZ
6912	6095	3	been	be	VBN
6912	6095	4	found	find	VBN
6912	6095	5	that	that	IN
6912	6095	6	the	the	DT
6912	6095	7	following	follow	VBG
6912	6095	8	proportion	proportion	NN
6912	6095	9	of	of	IN
6912	6095	10	cream	cream	NN
6912	6095	11	of	of	IN
6912	6095	12	tartar	tartar	NN
6912	6095	13	and	and	CC
6912	6095	14	baking	baking	NN
6912	6095	15	soda	soda	NN
6912	6095	16	is	be	VBZ
6912	6095	17	effective	effective	JJ
6912	6095	18	in	in	IN
6912	6095	19	leavening	leavening	NN
6912	6095	20	:	:	:
6912	6095	21	1	1	CD
6912	6095	22	1/4	1/4	CD
6912	6095	23	_	_	NNP
6912	6095	24	teaspoonfuls	teaspoonful	NNS
6912	6095	25	of	of	IN
6912	6095	26	cream	cream	NN
6912	6095	27	of	of	IN
6912	6095	28	tartar	tartar	NN
6912	6095	29	with	with	IN
6912	6095	30	_	_	NNP
6912	6095	31	1/2	1/2	CD
6912	6095	32	_	_	NNP
6912	6095	33	teaspoonful	teaspoonful	JJ
6912	6095	34	of	of	IN
6912	6095	35	baking	bake	VBG
6912	6095	36	soda	soda	NN
6912	6095	37	.	.	.
6912	6095	38	_	_	IN
6912	6095	39	These	these	DT
6912	6095	40	quantities	quantity	NNS
6912	6095	41	of	of	IN
6912	6095	42	materials	material	NNS
6912	6095	43	are	be	VBP
6912	6095	44	sufficient	sufficient	JJ
6912	6095	45	to	to	TO
6912	6095	46	leaven	leaven	VB
6912	6095	47	1	1	CD
6912	6095	48	cupful	cupful	NN
6912	6095	49	of	of	IN
6912	6095	50	flour	flour	NN
6912	6095	51	.	.	.
6912	6096	1	1	1	CD
6912	6096	2	1/2	1/2	CD
6912	6096	3	_	_	NNP
6912	6096	4	teaspoonfuls	teaspoonful	NNS
6912	6096	5	of	of	IN
6912	6096	6	cream	cream	NN
6912	6096	7	of	of	IN
6912	6096	8	tartar	tartar	NN
6912	6096	9	with	with	IN
6912	6096	10	_	_	NNP
6912	6096	11	2/3	2/3	CD
6912	6096	12	_	_	NNP
6912	6096	13	teaspoonful	teaspoonful	JJ
6912	6096	14	of	of	IN
6912	6096	15	baking	baking	NN
6912	6096	16	soda	soda	NN
6912	6096	17	are	be	VBP
6912	6096	18	required	require	VBN
6912	6096	19	to	to	TO
6912	6096	20	leaven	leaven	VB
6912	6096	21	1	1	CD
6912	6096	22	cupful	cupful	JJ
6912	6096	23	coarse	coarse	NN
6912	6096	24	wheat	wheat	NN
6912	6096	25	flour	flour	NN
6912	6096	26	or	or	CC
6912	6096	27	flour	flour	NN
6912	6096	28	or	or	CC
6912	6096	29	meal	meal	NN
6912	6096	30	other	other	JJ
6912	6096	31	than	than	IN
6912	6096	32	wheat	wheat	NN
6912	6096	33	.	.	.
6912	6096	34	_	_	NNP
6912	6096	35	In	in	IN
6912	6096	36	determining	determine	VBG
6912	6096	37	the	the	DT
6912	6096	38	quantity	quantity	NN
6912	6096	39	of	of	IN
6912	6096	40	cream	cream	NN
6912	6096	41	of	of	IN
6912	6096	42	tartar	tartar	NN
6912	6096	43	and	and	CC
6912	6096	44	baking	baking	NN
6912	6096	45	soda	soda	NN
6912	6096	46	to	to	TO
6912	6096	47	use	use	VB
6912	6096	48	with	with	IN
6912	6096	49	mixtures	mixture	NNS
6912	6096	50	containing	contain	VBG
6912	6096	51	sour	sour	JJ
6912	6096	52	milk	milk	NN
6912	6096	53	or	or	CC
6912	6096	54	other	other	JJ
6912	6096	55	acid	acid	JJ
6912	6096	56	food	food	NN
6912	6096	57	,	,	,
6912	6096	58	note	note	VB
6912	6096	59	the	the	DT
6912	6096	60	quantity	quantity	NN
6912	6096	61	of	of	IN
6912	6096	62	flour	flour	NN
6912	6096	63	(	(	-LRB-
6912	6096	64	or	or	CC
6912	6096	65	other	other	JJ
6912	6096	66	cereal	cereal	NN
6912	6096	67	)	)	-RRB-
6912	6096	68	in	in	IN
6912	6096	69	the	the	DT
6912	6096	70	recipe	recipe	NN
6912	6096	71	.	.	.
6912	6097	1	Assuming	assume	VBG
6912	6097	2	that	that	IN
6912	6097	3	1/2	1/2	CD
6912	6097	4	teaspoonful	teaspoonful	JJ
6912	6097	5	of	of	IN
6912	6097	6	baking	bake	VBG
6912	6097	7	soda	soda	NN
6912	6097	8	(	(	-LRB-
6912	6097	9	with	with	IN
6912	6097	10	the	the	DT
6912	6097	11	necessary	necessary	JJ
6912	6097	12	"	"	``
6912	6097	13	acid	acid	NN
6912	6097	14	"	"	''
6912	6097	15	material	material	NN
6912	6097	16	)	)	-RRB-
6912	6097	17	leavens	leaven	VBZ
6912	6097	18	1	1	CD
6912	6097	19	cupful	cupful	NN
6912	6097	20	of	of	IN
6912	6097	21	flour	flour	NN
6912	6097	22	,	,	,
6912	6097	23	determine	determine	VB
6912	6097	24	the	the	DT
6912	6097	25	total	total	JJ
6912	6097	26	quantity	quantity	NN
6912	6097	27	of	of	IN
6912	6097	28	baking	baking	NN
6912	6097	29	soda	soda	NN
6912	6097	30	,	,	,
6912	6097	31	which	which	WDT
6912	6097	32	(	(	-LRB-
6912	6097	33	with	with	IN
6912	6097	34	the	the	DT
6912	6097	35	necessary	necessary	JJ
6912	6097	36	"	"	``
6912	6097	37	acid	acid	NN
6912	6097	38	"	"	''
6912	6097	39	material	material	NN
6912	6097	40	)	)	-RRB-
6912	6097	41	will	will	MD
6912	6097	42	leaven	leaven	VB
6912	6097	43	the	the	DT
6912	6097	44	flour	flour	NN
6912	6097	45	.	.	.
6912	6098	1	Then	then	RB
6912	6098	2	determine	determine	VB
6912	6098	3	how	how	WRB
6912	6098	4	much	much	JJ
6912	6098	5	of	of	IN
6912	6098	6	the	the	DT
6912	6098	7	baking	baking	NN
6912	6098	8	soda	soda	NN
6912	6098	9	will	will	MD
6912	6098	10	be	be	VB
6912	6098	11	neutralized	neutralize	VBN
6912	6098	12	by	by	IN
6912	6098	13	the	the	DT
6912	6098	14	sour	sour	JJ
6912	6098	15	milk	milk	NN
6912	6098	16	or	or	CC
6912	6098	17	other	other	JJ
6912	6098	18	"	"	``
6912	6098	19	acid	acid	JJ
6912	6098	20	"	"	''
6912	6098	21	food	food	NN
6912	6098	22	.	.	.
6912	6099	1	Assuming	assume	VBG
6912	6099	2	that	that	IN
6912	6099	3	l-1/4	l-1/4	VBN
6912	6099	4	teaspoonfuls	teaspoonful	NNS
6912	6099	5	of	of	IN
6912	6099	6	cream	cream	NN
6912	6099	7	of	of	IN
6912	6099	8	tartar	tartar	NN
6912	6099	9	are	be	VBP
6912	6099	10	needed	need	VBN
6912	6099	11	to	to	TO
6912	6099	12	neutralize	neutralize	VB
6912	6099	13	1/2	1/2	CD
6912	6099	14	teaspoonful	teaspoonful	JJ
6912	6099	15	of	of	IN
6912	6099	16	baking	bake	VBG
6912	6099	17	soda	soda	NN
6912	6099	18	,	,	,
6912	6099	19	use	use	VB
6912	6099	20	enough	enough	JJ
6912	6099	21	cream	cream	NN
6912	6099	22	of	of	IN
6912	6099	23	tartar	tartar	NN
6912	6099	24	to	to	TO
6912	6099	25	neutralize	neutralize	VB
6912	6099	26	the	the	DT
6912	6099	27	remainder	remainder	NN
6912	6099	28	of	of	IN
6912	6099	29	the	the	DT
6912	6099	30	baking	baking	NN
6912	6099	31	soda	soda	NN
6912	6099	32	.	.	.
6912	6100	1	For	for	IN
6912	6100	2	example	example	NN
6912	6100	3	,	,	,
6912	6100	4	if	if	IN
6912	6100	5	a	a	DT
6912	6100	6	recipe	recipe	NN
6912	6100	7	calls	call	VBZ
6912	6100	8	for	for	IN
6912	6100	9	(	(	-LRB-
6912	6100	10	among	among	IN
6912	6100	11	other	other	JJ
6912	6100	12	ingredients	ingredient	NNS
6912	6100	13	)	)	-RRB-
6912	6100	14	2	2	CD
6912	6100	15	cupfuls	cupfuls	NN
6912	6100	16	flour	flour	NN
6912	6100	17	and	and	CC
6912	6100	18	1	1	CD
6912	6100	19	cupful	cupful	NN
6912	6100	20	of	of	IN
6912	6100	21	sour	sour	JJ
6912	6100	22	milk	milk	NN
6912	6100	23	,	,	,
6912	6100	24	1	1	CD
6912	6100	25	teaspoonful	teaspoonful	NN
6912	6100	26	of	of	IN
6912	6100	27	baking	bake	VBG
6912	6100	28	soda	soda	NN
6912	6100	29	(	(	-LRB-
6912	6100	30	with	with	IN
6912	6100	31	the	the	DT
6912	6100	32	necessary	necessary	JJ
6912	6100	33	"	"	``
6912	6100	34	acid	acid	NN
6912	6100	35	"	"	''
6912	6100	36	material	material	NN
6912	6100	37	)	)	-RRB-
6912	6100	38	will	will	MD
6912	6100	39	be	be	VB
6912	6100	40	needed	need	VBN
6912	6100	41	to	to	TO
6912	6100	42	leaven	leaven	VB
6912	6100	43	the	the	DT
6912	6100	44	flour	flour	NN
6912	6100	45	.	.	.
6912	6101	1	Since	since	IN
6912	6101	2	1	1	CD
6912	6101	3	cupful	cupful	NN
6912	6101	4	of	of	IN
6912	6101	5	sour	sour	JJ
6912	6101	6	milk	milk	NN
6912	6101	7	will	will	MD
6912	6101	8	neutralize	neutralize	VB
6912	6101	9	only	only	RB
6912	6101	10	1/2	1/2	CD
6912	6101	11	teaspoonful	teaspoonful	JJ
6912	6101	12	of	of	IN
6912	6101	13	baking	bake	VBG
6912	6101	14	soda	soda	NN
6912	6101	15	,	,	,
6912	6101	16	enough	enough	JJ
6912	6101	17	cream	cream	NN
6912	6101	18	of	of	IN
6912	6101	19	tartar	tartar	NN
6912	6101	20	(	(	-LRB-
6912	6101	21	_	_	NNP
6912	6101	22	i.e.	i.e.	FW
6912	6101	23	_	_	NNP
6912	6101	24	1	1	CD
6912	6101	25	1/4	1/4	CD
6912	6101	26	teaspoonfuls	teaspoonful	NNS
6912	6101	27	)	)	-RRB-
6912	6101	28	will	will	MD
6912	6101	29	be	be	VB
6912	6101	30	needed	need	VBN
6912	6101	31	to	to	TO
6912	6101	32	neutralize	neutralize	VB
6912	6101	33	the	the	DT
6912	6101	34	remainder	remainder	NN
6912	6101	35	of	of	IN
6912	6101	36	the	the	DT
6912	6101	37	baking	baking	NN
6912	6101	38	soda	soda	NN
6912	6101	39	.	.	.
6912	6102	1	GENERAL	GENERAL	NNP
6912	6102	2	SUGGESTIONS	suggestion	NNS
6912	6102	3	FOR	for	IN
6912	6102	4	STEAMED	steamed	JJ
6912	6102	5	QUICK	QUICK	NNS
6912	6102	6	BREAD	BREAD	NNS
6912	6102	7	MIXTURES.--A	mixtures.--a	CD
6912	6102	8	quick	quick	JJ
6912	6102	9	bread	bread	NN
6912	6102	10	mixture	mixture	NN
6912	6102	11	that	that	WDT
6912	6102	12	is	be	VBZ
6912	6102	13	to	to	TO
6912	6102	14	be	be	VB
6912	6102	15	steamed	steam	VBN
6912	6102	16	should	should	MD
6912	6102	17	be	be	VB
6912	6102	18	placed	place	VBN
6912	6102	19	in	in	IN
6912	6102	20	a	a	DT
6912	6102	21	covered	cover	VBN
6912	6102	22	utensil	utensil	NN
6912	6102	23	.	.	.
6912	6103	1	If	if	IN
6912	6103	2	the	the	DT
6912	6103	3	mold	mold	NN
6912	6103	4	or	or	CC
6912	6103	5	the	the	DT
6912	6103	6	can	can	MD
6912	6103	7	used	use	VBN
6912	6103	8	for	for	IN
6912	6103	9	steaming	steam	VBG
6912	6103	10	has	have	VBZ
6912	6103	11	no	no	DT
6912	6103	12	cover	cover	NN
6912	6103	13	,	,	,
6912	6103	14	an	an	DT
6912	6103	15	oiled	oiled	JJ
6912	6103	16	paper	paper	NN
6912	6103	17	should	should	MD
6912	6103	18	be	be	VB
6912	6103	19	tied	tie	VBN
6912	6103	20	over	over	IN
6912	6103	21	the	the	DT
6912	6103	22	top	top	NN
6912	6103	23	.	.	.
6912	6104	1	As	as	IN
6912	6104	2	with	with	IN
6912	6104	3	all	all	DT
6912	6104	4	quick	quick	JJ
6912	6104	5	breads	bread	NNS
6912	6104	6	,	,	,
6912	6104	7	the	the	DT
6912	6104	8	molds	mold	NNS
6912	6104	9	for	for	IN
6912	6104	10	steamed	steamed	JJ
6912	6104	11	mixtures	mixture	NNS
6912	6104	12	should	should	MD
6912	6104	13	be	be	VB
6912	6104	14	oiled	oil	VBN
6912	6104	15	.	.	.
6912	6105	1	If	if	IN
6912	6105	2	the	the	DT
6912	6105	3	quick	quick	JJ
6912	6105	4	bread	bread	NN
6912	6105	5	is	be	VBZ
6912	6105	6	a	a	DT
6912	6105	7	pour	pour	NN
6912	6105	8	batter	batter	NN
6912	6105	9	,	,	,
6912	6105	10	the	the	DT
6912	6105	11	mold	mold	NN
6912	6105	12	should	should	MD
6912	6105	13	be	be	VB
6912	6105	14	oiled	oil	VBN
6912	6105	15	and	and	CC
6912	6105	16	then	then	RB
6912	6105	17	sprinkled	sprinkle	VBN
6912	6105	18	with	with	IN
6912	6105	19	flour	flour	NN
6912	6105	20	.	.	.
6912	6106	1	It	-PRON-	PRP
6912	6106	2	should	should	MD
6912	6106	3	never	never	RB
6912	6106	4	be	be	VB
6912	6106	5	filled	fill	VBN
6912	6106	6	more	more	JJR
6912	6106	7	than	than	IN
6912	6106	8	two	two	CD
6912	6106	9	thirds	third	NNS
6912	6106	10	full	full	JJ
6912	6106	11	.	.	.
6912	6107	1	A	a	DT
6912	6107	2	steamer	steamer	NN
6912	6107	3	placed	place	VBN
6912	6107	4	over	over	IN
6912	6107	5	boiling	boil	VBG
6912	6107	6	water	water	NN
6912	6107	7	may	may	MD
6912	6107	8	be	be	VB
6912	6107	9	used	use	VBN
6912	6107	10	for	for	IN
6912	6107	11	the	the	DT
6912	6107	12	steaming	steaming	NN
6912	6107	13	;	;	:
6912	6107	14	or	or	CC
6912	6107	15	a	a	DT
6912	6107	16	kettle	kettle	NN
6912	6107	17	of	of	IN
6912	6107	18	boiling	boil	VBG
6912	6107	19	water	water	NN
6912	6107	20	containing	contain	VBG
6912	6107	21	a	a	DT
6912	6107	22	rack	rack	NN
6912	6107	23	may	may	MD
6912	6107	24	be	be	VB
6912	6107	25	used	use	VBN
6912	6107	26	.	.	.
6912	6108	1	If	if	IN
6912	6108	2	the	the	DT
6912	6108	3	latter	latter	JJ
6912	6108	4	device	device	NN
6912	6108	5	is	be	VBZ
6912	6108	6	employed	employ	VBN
6912	6108	7	,	,	,
6912	6108	8	the	the	DT
6912	6108	9	boiling	boiling	NN
6912	6108	10	water	water	NN
6912	6108	11	in	in	IN
6912	6108	12	the	the	DT
6912	6108	13	kettle	kettle	NN
6912	6108	14	should	should	MD
6912	6108	15	come	come	VB
6912	6108	16	halfway	halfway	RB
6912	6108	17	to	to	IN
6912	6108	18	the	the	DT
6912	6108	19	top	top	NN
6912	6108	20	of	of	IN
6912	6108	21	the	the	DT
6912	6108	22	molds	mold	NNS
6912	6108	23	.	.	.
6912	6109	1	As	as	IN
6912	6109	2	the	the	DT
6912	6109	3	water	water	NN
6912	6109	4	evaporates	evaporate	VBZ
6912	6109	5	,	,	,
6912	6109	6	add	add	VB
6912	6109	7	more	more	JJR
6912	6109	8	_	_	NNP
6912	6109	9	boiling	boil	VBG
6912	6109	10	_	_	NNP
6912	6109	11	water	water	NN
6912	6109	12	.	.	.
6912	6110	1	Less	Less	JJR
6912	6110	2	time	time	NN
6912	6110	3	is	be	VBZ
6912	6110	4	required	require	VBN
6912	6110	5	in	in	IN
6912	6110	6	the	the	DT
6912	6110	7	steaming	steaming	NN
6912	6110	8	,	,	,
6912	6110	9	if	if	IN
6912	6110	10	the	the	DT
6912	6110	11	mold	mold	NN
6912	6110	12	is	be	VBZ
6912	6110	13	placed	place	VBN
6912	6110	14	directly	directly	RB
6912	6110	15	in	in	IN
6912	6110	16	the	the	DT
6912	6110	17	water	water	NN
6912	6110	18	.	.	.
6912	6111	1	At	at	RB
6912	6111	2	least	least	RBS
6912	6111	3	one	one	CD
6912	6111	4	hour	hour	NN
6912	6111	5	is	be	VBZ
6912	6111	6	required	require	VBN
6912	6111	7	for	for	IN
6912	6111	8	steaming	steam	VBG
6912	6111	9	breads	bread	NNS
6912	6111	10	.	.	.
6912	6112	1	The	the	DT
6912	6112	2	longer	long	RBR
6912	6112	3	brown	brown	JJ
6912	6112	4	bread	bread	NN
6912	6112	5	is	be	VBZ
6912	6112	6	steamed	steamed	JJ
6912	6112	7	,	,	,
6912	6112	8	the	the	DT
6912	6112	9	darker	dark	JJR
6912	6112	10	it	-PRON-	PRP
6912	6112	11	becomes	become	VBZ
6912	6112	12	.	.	.
6912	6113	1	A	a	DT
6912	6113	2	mixture	mixture	NN
6912	6113	3	in	in	IN
6912	6113	4	an	an	DT
6912	6113	5	earthen	earthen	JJ
6912	6113	6	mold	mold	NN
6912	6113	7	requires	require	VBZ
6912	6113	8	more	more	JJR
6912	6113	9	time	time	NN
6912	6113	10	than	than	IN
6912	6113	11	does	do	VBZ
6912	6113	12	one	one	CD
6912	6113	13	in	in	IN
6912	6113	14	a	a	DT
6912	6113	15	tin	tin	NN
6912	6113	16	or	or	CC
6912	6113	17	granite	granite	NN
6912	6113	18	mold	mold	NN
6912	6113	19	(	(	-LRB-
6912	6113	20	see	see	VB
6912	6113	21	Experiment	Experiment	NNP
6912	6113	22	46	46	CD
6912	6113	23	)	)	-RRB-
6912	6113	24	.	.	.
6912	6114	1	PLAIN	plain	RB
6912	6114	2	BROWN	BROWN	NNP
6912	6114	3	BREAD	BREAD	NNP
6912	6114	4	2	2	CD
6912	6114	5	cupfuls	cupful	VBZ
6912	6114	6	graham	graham	NNP
6912	6114	7	flour	flour	NN
6912	6114	8	2/3	2/3	CD
6912	6114	9	cupful	cupful	JJ
6912	6114	10	white	white	JJ
6912	6114	11	flour	flour	NNP
6912	6114	12	3/4	3/4	CD
6912	6114	13	cupful	cupful	JJ
6912	6114	14	brown	brown	JJ
6912	6114	15	sugar	sugar	NN
6912	6114	16	2/3	2/3	CD
6912	6114	17	teaspoonful	teaspoonful	JJ
6912	6114	18	salt	salt	NN
6912	6114	19	1	1	CD
6912	6114	20	2/3	2/3	CD
6912	6114	21	teaspoonfuls	teaspoonful	NNS
6912	6114	22	baking	bake	VBG
6912	6114	23	soda	soda	NN
6912	6114	24	1	1	CD
6912	6114	25	1/2	1/2	CD
6912	6114	26	teaspoonfuls	teaspoonful	NNS
6912	6114	27	cream	cream	NN
6912	6114	28	of	of	IN
6912	6114	29	tartar	tartar	NNP
6912	6114	30	2	2	CD
6912	6114	31	cupfuls	cupful	VBZ
6912	6114	32	sour	sour	JJ
6912	6114	33	milk	milk	NN
6912	6114	34	Mix	mix	VB
6912	6114	35	all	all	DT
6912	6114	36	dry	dry	JJ
6912	6114	37	ingredients	ingredient	NNS
6912	6114	38	thoroughly	thoroughly	RB
6912	6114	39	.	.	.
6912	6115	1	Turn	turn	VB
6912	6115	2	the	the	DT
6912	6115	3	sour	sour	JJ
6912	6115	4	milk	milk	NN
6912	6115	5	into	into	IN
6912	6115	6	a	a	DT
6912	6115	7	mixing	mix	VBG
6912	6115	8	bowl	bowl	NN
6912	6115	9	.	.	.
6912	6116	1	Add	add	VB
6912	6116	2	the	the	DT
6912	6116	3	dry	dry	JJ
6912	6116	4	ingredients	ingredient	NNS
6912	6116	5	;	;	:
6912	6116	6	mix	mix	VB
6912	6116	7	well	well	RB
6912	6116	8	.	.	.
6912	6117	1	Turn	turn	VB
6912	6117	2	at	at	RP
6912	6117	3	once	once	RB
6912	6117	4	into	into	IN
6912	6117	5	an	an	DT
6912	6117	6	oiled	oiled	JJ
6912	6117	7	bread	bread	NN
6912	6117	8	pan	pan	NN
6912	6117	9	,	,	,
6912	6117	10	and	and	CC
6912	6117	11	bake	bake	VB
6912	6117	12	in	in	RP
6912	6117	13	the	the	DT
6912	6117	14	oven	oven	NN
6912	6117	15	from	from	IN
6912	6117	16	50	50	CD
6912	6117	17	to	to	TO
6912	6117	18	60	60	CD
6912	6117	19	minutes	minute	NNS
6912	6117	20	;	;	:
6912	6117	21	or	or	CC
6912	6117	22	fill	fill	VB
6912	6117	23	one	one	CD
6912	6117	24	-	-	HYPH
6912	6117	25	pound	pound	NN
6912	6117	26	baking	baking	NN
6912	6117	27	powder	powder	NN
6912	6117	28	cans	can	NNS
6912	6117	29	(	(	-LRB-
6912	6117	30	which	which	WDT
6912	6117	31	have	have	VBP
6912	6117	32	been	be	VBN
6912	6117	33	oiled	oil	VBN
6912	6117	34	)	)	-RRB-
6912	6117	35	two	two	CD
6912	6117	36	thirds	third	NNS
6912	6117	37	full	full	JJ
6912	6117	38	,	,	,
6912	6117	39	and	and	CC
6912	6117	40	steam	steam	NN
6912	6117	41	at	at	IN
6912	6117	42	least	least	JJS
6912	6117	43	4	4	CD
6912	6117	44	hours	hour	NNS
6912	6117	45	.	.	.
6912	6118	1	If	if	IN
6912	6118	2	the	the	DT
6912	6118	3	bread	bread	NN
6912	6118	4	is	be	VBZ
6912	6118	5	steamed	steamed	JJ
6912	6118	6	,	,	,
6912	6118	7	remove	remove	VB
6912	6118	8	it	-PRON-	PRP
6912	6118	9	(	(	-LRB-
6912	6118	10	after	after	IN
6912	6118	11	steaming	steam	VBG
6912	6118	12	)	)	-RRB-
6912	6118	13	from	from	IN
6912	6118	14	the	the	DT
6912	6118	15	molds	mold	NNS
6912	6118	16	and	and	CC
6912	6118	17	dry	dry	JJ
6912	6118	18	in	in	IN
6912	6118	19	the	the	DT
6912	6118	20	oven	oven	NN
6912	6118	21	for	for	IN
6912	6118	22	a	a	DT
6912	6118	23	few	few	JJ
6912	6118	24	minutes	minute	NNS
6912	6118	25	.	.	.
6912	6119	1	BOSTON	BOSTON	NNP
6912	6119	2	BROWN	BROWN	NNP
6912	6119	3	BREAD	BREAD	NNP
6912	6119	4	1/4	1/4	CD
6912	6119	5	cupful	cupful	JJ
6912	6119	6	sugar	sugar	NN
6912	6119	7	1	1	CD
6912	6119	8	cupful	cupful	JJ
6912	6119	9	corn	corn	NN
6912	6119	10	-	-	HYPH
6912	6119	11	meal	meal	NN
6912	6119	12	2	2	CD
6912	6119	13	cupfuls	cupfuls	NNP
6912	6119	14	graham	graham	NNP
6912	6119	15	flour	flour	NN
6912	6119	16	3/4	3/4	CD
6912	6119	17	teaspoonful	teaspoonful	JJ
6912	6119	18	salt	salt	NN
6912	6119	19	2	2	CD
6912	6119	20	teaspoonfuls	teaspoonful	NNS
6912	6119	21	baking	bake	VBG
6912	6119	22	soda	soda	NNP
6912	6119	23	2	2	CD
6912	6119	24	teaspoonfuls	teaspoonful	NNS
6912	6119	25	cream	cream	NN
6912	6119	26	of	of	IN
6912	6119	27	tartar	tartar	NNP
6912	6119	28	2	2	CD
6912	6119	29	cupfuls	cupful	VBZ
6912	6119	30	sour	sour	JJ
6912	6119	31	milk	milk	NN
6912	6119	32	1/2	1/2	CD
6912	6119	33	cupful	cupful	JJ
6912	6119	34	molasses	molasse	NNS
6912	6119	35	Mix	mix	VBP
6912	6119	36	the	the	DT
6912	6119	37	dry	dry	JJ
6912	6119	38	ingredients	ingredient	NNS
6912	6119	39	(	(	-LRB-
6912	6119	40	except	except	IN
6912	6119	41	the	the	DT
6912	6119	42	sugar	sugar	NN
6912	6119	43	)	)	-RRB-
6912	6119	44	thoroughly	thoroughly	RB
6912	6119	45	.	.	.
6912	6120	1	Turn	turn	VB
6912	6120	2	the	the	DT
6912	6120	3	molasses	molasse	NNS
6912	6120	4	,	,	,
6912	6120	5	sugar	sugar	NN
6912	6120	6	,	,	,
6912	6120	7	and	and	CC
6912	6120	8	sour	sour	JJ
6912	6120	9	milk	milk	NN
6912	6120	10	into	into	IN
6912	6120	11	a	a	DT
6912	6120	12	mixing	mix	VBG
6912	6120	13	bowl	bowl	NN
6912	6120	14	.	.	.
6912	6121	1	Add	add	VB
6912	6121	2	the	the	DT
6912	6121	3	dry	dry	JJ
6912	6121	4	ingredients	ingredient	NNS
6912	6121	5	;	;	:
6912	6121	6	mix	mix	VB
6912	6121	7	well	well	RB
6912	6121	8	.	.	.
6912	6122	1	Turn	turn	VB
6912	6122	2	at	at	RP
6912	6122	3	once	once	RB
6912	6122	4	into	into	IN
6912	6122	5	oiled	oil	VBN
6912	6122	6	molds	mold	NNS
6912	6122	7	,	,	,
6912	6122	8	and	and	CC
6912	6122	9	steam	steam	NN
6912	6122	10	at	at	IN
6912	6122	11	least	least	JJS
6912	6122	12	4	4	CD
6912	6122	13	hours	hour	NNS
6912	6122	14	.	.	.
6912	6123	1	Remove	remove	VB
6912	6123	2	from	from	IN
6912	6123	3	the	the	DT
6912	6123	4	molds	mold	NNS
6912	6123	5	,	,	,
6912	6123	6	and	and	CC
6912	6123	7	dry	dry	JJ
6912	6123	8	in	in	IN
6912	6123	9	the	the	DT
6912	6123	10	oven	oven	NN
6912	6123	11	for	for	IN
6912	6123	12	a	a	DT
6912	6123	13	few	few	JJ
6912	6123	14	minutes	minute	NNS
6912	6123	15	.	.	.
6912	6124	1	Rye	rye	VB
6912	6124	2	meal	meal	NN
6912	6124	3	or	or	CC
6912	6124	4	bread	bread	NN
6912	6124	5	crumbs	crumb	NNS
6912	6124	6	may	may	MD
6912	6124	7	be	be	VB
6912	6124	8	substituted	substitute	VBN
6912	6124	9	for	for	IN
6912	6124	10	1	1	CD
6912	6124	11	cupful	cupful	NN
6912	6124	12	of	of	IN
6912	6124	13	graham	graham	NNP
6912	6124	14	flour	flour	NN
6912	6124	15	.	.	.
6912	6125	1	If	if	IN
6912	6125	2	dried	dry	VBN
6912	6125	3	bread	bread	NN
6912	6125	4	crumbs	crumb	NNS
6912	6125	5	are	be	VBP
6912	6125	6	used	use	VBN
6912	6125	7	,	,	,
6912	6125	8	moisten	moisten	VB
6912	6125	9	them	-PRON-	PRP
6912	6125	10	with	with	IN
6912	6125	11	a	a	DT
6912	6125	12	little	little	JJ
6912	6125	13	cold	cold	JJ
6912	6125	14	water	water	NN
6912	6125	15	before	before	IN
6912	6125	16	adding	add	VBG
6912	6125	17	to	to	IN
6912	6125	18	the	the	DT
6912	6125	19	other	other	JJ
6912	6125	20	ingredients	ingredient	NNS
6912	6125	21	.	.	.
6912	6126	1	1	1	LS
6912	6126	2	cupful	cupful	NN
6912	6126	3	of	of	IN
6912	6126	4	raisins	raisin	NNS
6912	6126	5	may	may	MD
6912	6126	6	also	also	RB
6912	6126	7	be	be	VB
6912	6126	8	added	add	VBN
6912	6126	9	to	to	IN
6912	6126	10	the	the	DT
6912	6126	11	ingredients	ingredient	NNS
6912	6126	12	of	of	IN
6912	6126	13	the	the	DT
6912	6126	14	above	above	JJ
6912	6126	15	recipe	recipe	NN
6912	6126	16	.	.	.
6912	6127	1	If	if	IN
6912	6127	2	raisins	raisin	NNS
6912	6127	3	are	be	VBP
6912	6127	4	used	use	VBN
6912	6127	5	,	,	,
6912	6127	6	cut	cut	VB
6912	6127	7	them	-PRON-	PRP
6912	6127	8	in	in	IN
6912	6127	9	two	two	CD
6912	6127	10	and	and	CC
6912	6127	11	sprinkle	sprinkle	VB
6912	6127	12	flour	flour	NN
6912	6127	13	over	over	IN
6912	6127	14	them	-PRON-	PRP
6912	6127	15	.	.	.
6912	6128	1	BUTTER	butter	NN
6912	6128	2	BALLS	BALLS	NNP
6912	6128	3	Cut	Cut	NNP
6912	6128	4	firm	firm	NN
6912	6128	5	butter	butter	NN
6912	6128	6	into	into	IN
6912	6128	7	half	half	JJ
6912	6128	8	-	-	HYPH
6912	6128	9	ounce	ounce	NN
6912	6128	10	pieces	piece	NNS
6912	6128	11	and	and	CC
6912	6128	12	place	place	NN
6912	6128	13	in	in	IN
6912	6128	14	a	a	DT
6912	6128	15	pan	pan	NN
6912	6128	16	of	of	IN
6912	6128	17	ice	ice	NN
6912	6128	18	water	water	NN
6912	6128	19	.	.	.
6912	6129	1	Scrub	scrub	VB
6912	6129	2	the	the	DT
6912	6129	3	butter	butter	NN
6912	6129	4	paddles	paddle	NNS
6912	6129	5	;	;	:
6912	6129	6	place	place	NN
6912	6129	7	in	in	IN
6912	6129	8	boiling	boil	VBG
6912	6129	9	water	water	NN
6912	6129	10	for	for	IN
6912	6129	11	10	10	CD
6912	6129	12	minutes	minute	NNS
6912	6129	13	;	;	:
6912	6129	14	and	and	CC
6912	6129	15	then	then	RB
6912	6129	16	in	in	IN
6912	6129	17	the	the	DT
6912	6129	18	pan	pan	NN
6912	6129	19	of	of	IN
6912	6129	20	ice	ice	NN
6912	6129	21	water	water	NN
6912	6129	22	until	until	IN
6912	6129	23	chilled	chill	VBN
6912	6129	24	.	.	.
6912	6130	1	Place	place	VB
6912	6130	2	a	a	DT
6912	6130	3	piece	piece	NN
6912	6130	4	of	of	IN
6912	6130	5	butter	butter	NN
6912	6130	6	on	on	IN
6912	6130	7	one	one	CD
6912	6130	8	of	of	IN
6912	6130	9	the	the	DT
6912	6130	10	paddles	paddle	NNS
6912	6130	11	and	and	CC
6912	6130	12	hold	hold	VB
6912	6130	13	the	the	DT
6912	6130	14	paddle	paddle	NN
6912	6130	15	stationary	stationary	NN
6912	6130	16	.	.	.
6912	6131	1	Shape	shape	VB
6912	6131	2	the	the	DT
6912	6131	3	butter	butter	NN
6912	6131	4	with	with	IN
6912	6131	5	the	the	DT
6912	6131	6	other	other	JJ
6912	6131	7	butter	butter	NN
6912	6131	8	paddle	paddle	NN
6912	6131	9	,	,	,
6912	6131	10	moving	move	VBG
6912	6131	11	it	-PRON-	PRP
6912	6131	12	in	in	IN
6912	6131	13	a	a	DT
6912	6131	14	circular	circular	JJ
6912	6131	15	direction	direction	NN
6912	6131	16	.	.	.
6912	6132	1	Hold	hold	VB
6912	6132	2	the	the	DT
6912	6132	3	paddle	paddle	NN
6912	6132	4	over	over	IN
6912	6132	5	the	the	DT
6912	6132	6	ice	ice	NN
6912	6132	7	water	water	NN
6912	6132	8	while	while	IN
6912	6132	9	shaping	shape	VBG
6912	6132	10	.	.	.
6912	6133	1	Place	place	VB
6912	6133	2	the	the	DT
6912	6133	3	butter	butter	NN
6912	6133	4	balls	ball	NNS
6912	6133	5	in	in	IN
6912	6133	6	a	a	DT
6912	6133	7	cool	cool	JJ
6912	6133	8	place	place	NN
6912	6133	9	.	.	.
6912	6134	1	QUESTIONS	questions	VB
6912	6134	2	What	what	WDT
6912	6134	3	gas	gas	NN
6912	6134	4	is	be	VBZ
6912	6134	5	formed	form	VBN
6912	6134	6	in	in	IN
6912	6134	7	these	these	DT
6912	6134	8	mixtures	mixture	NNS
6912	6134	9	to	to	TO
6912	6134	10	leaven	leaven	VB
6912	6134	11	them	-PRON-	PRP
6912	6134	12	?	?	.
6912	6135	1	By	by	IN
6912	6135	2	what	what	WDT
6912	6135	3	means	mean	VBZ
6912	6135	4	is	be	VBZ
6912	6135	5	the	the	DT
6912	6135	6	gas	gas	NN
6912	6135	7	formed	form	VBN
6912	6135	8	in	in	IN
6912	6135	9	each	each	DT
6912	6135	10	mixture	mixture	NN
6912	6135	11	?	?	.
6912	6136	1	How	how	WRB
6912	6136	2	much	much	JJ
6912	6136	3	baking	bake	VBG
6912	6136	4	soda	soda	NN
6912	6136	5	and	and	CC
6912	6136	6	cream	cream	NN
6912	6136	7	of	of	IN
6912	6136	8	tartar	tartar	NN
6912	6136	9	should	should	MD
6912	6136	10	be	be	VB
6912	6136	11	used	use	VBN
6912	6136	12	in	in	IN
6912	6136	13	a	a	DT
6912	6136	14	recipe	recipe	NN
6912	6136	15	containing	contain	VBG
6912	6136	16	2	2	CD
6912	6136	17	cupfuls	cupful	NNS
6912	6136	18	of	of	IN
6912	6136	19	flour	flour	NN
6912	6136	20	,	,	,
6912	6136	21	1	1	CD
6912	6136	22	cupful	cupful	NN
6912	6136	23	of	of	IN
6912	6136	24	sour	sour	JJ
6912	6136	25	milk	milk	NN
6912	6136	26	,	,	,
6912	6136	27	and	and	CC
6912	6136	28	1/2	1/2	CD
6912	6136	29	cupful	cupful	JJ
6912	6136	30	molasses	molasse	NNS
6912	6136	31	?	?	.
6912	6137	1	Account	account	NN
6912	6137	2	for	for	IN
6912	6137	3	the	the	DT
6912	6137	4	quantity	quantity	NN
6912	6137	5	of	of	IN
6912	6137	6	baking	baking	NN
6912	6137	7	soda	soda	NN
6912	6137	8	used	use	VBN
6912	6137	9	in	in	IN
6912	6137	10	each	each	DT
6912	6137	11	of	of	IN
6912	6137	12	the	the	DT
6912	6137	13	Brown	Brown	NNP
6912	6137	14	Bread	Bread	NNP
6912	6137	15	recipes	recipe	NNS
6912	6137	16	.	.	.
6912	6138	1	Give	give	VB
6912	6138	2	two	two	CD
6912	6138	3	reasons	reason	NNS
6912	6138	4	why	why	WRB
6912	6138	5	the	the	DT
6912	6138	6	paper	paper	NN
6912	6138	7	used	use	VBD
6912	6138	8	to	to	TO
6912	6138	9	cover	cover	VB
6912	6138	10	a	a	DT
6912	6138	11	steamed	steamed	JJ
6912	6138	12	quick	quick	JJ
6912	6138	13	bread	bread	NN
6912	6138	14	mixture	mixture	NN
6912	6138	15	should	should	MD
6912	6138	16	be	be	VB
6912	6138	17	oiled	oil	VBN
6912	6138	18	.	.	.
6912	6139	1	Why	why	WRB
6912	6139	2	are	be	VBP
6912	6139	3	molds	mold	NNS
6912	6139	4	for	for	IN
6912	6139	5	steamed	steamed	JJ
6912	6139	6	mixtures	mixture	NNS
6912	6139	7	filled	fill	VBN
6912	6139	8	only	only	RB
6912	6139	9	two	two	CD
6912	6139	10	thirds	third	NNS
6912	6139	11	full	full	JJ
6912	6139	12	?	?	.
6912	6140	1	Why	why	WRB
6912	6140	2	should	should	MD
6912	6140	3	_	_	NNP
6912	6140	4	boiling	boil	VBG
6912	6140	5	_	_	NNP
6912	6140	6	water	water	NN
6912	6140	7	be	be	VB
6912	6140	8	used	use	VBN
6912	6140	9	to	to	TO
6912	6140	10	replenish	replenish	VB
6912	6140	11	the	the	DT
6912	6140	12	water	water	NN
6912	6140	13	in	in	IN
6912	6140	14	steaming	steam	VBG
6912	6140	15	kettle	kettle	NN
6912	6140	16	?	?	.
6912	6141	1	Why	why	WRB
6912	6141	2	is	be	VBZ
6912	6141	3	a	a	DT
6912	6141	4	longer	long	JJR
6912	6141	5	time	time	NN
6912	6141	6	required	require	VBN
6912	6141	7	for	for	IN
6912	6141	8	steaming	steam	VBG
6912	6141	9	than	than	IN
6912	6141	10	for	for	IN
6912	6141	11	baking	bake	VBG
6912	6141	12	quick	quick	JJ
6912	6141	13	bread	bread	NN
6912	6141	14	mixtures	mixture	NNS
6912	6141	15	?	?	.
6912	6142	1	Why	why	WRB
6912	6142	2	should	should	MD
6912	6142	3	butter	butter	VB
6912	6142	4	paddles	paddle	NNS
6912	6142	5	be	be	VB
6912	6142	6	cleaned	clean	VBN
6912	6142	7	with	with	IN
6912	6142	8	a	a	DT
6912	6142	9	brush	brush	NN
6912	6142	10	rather	rather	RB
6912	6142	11	than	than	IN
6912	6142	12	with	with	IN
6912	6142	13	a	a	DT
6912	6142	14	cloth	cloth	NN
6912	6142	15	?	?	.
6912	6143	1	What	what	WP
6912	6143	2	is	be	VBZ
6912	6143	3	the	the	DT
6912	6143	4	purpose	purpose	NN
6912	6143	5	of	of	IN
6912	6143	6	placing	place	VBG
6912	6143	7	butter	butter	NN
6912	6143	8	paddles	paddle	NNS
6912	6143	9	in	in	IN
6912	6143	10	boiling	boil	VBG
6912	6143	11	water	water	NN
6912	6143	12	before	before	IN
6912	6143	13	using	use	VBG
6912	6143	14	?	?	.
6912	6144	1	Why	why	WRB
6912	6144	2	hold	hold	VBP
6912	6144	3	the	the	DT
6912	6144	4	paddles	paddle	NNS
6912	6144	5	over	over	IN
6912	6144	6	ice	ice	NN
6912	6144	7	water	water	NN
6912	6144	8	while	while	IN
6912	6144	9	shaping	shape	VBG
6912	6144	10	the	the	DT
6912	6144	11	butter	butter	NN
6912	6144	12	balls	ball	NNS
6912	6144	13	?	?	.
6912	6145	1	LESSON	LESSON	NNP
6912	6145	2	CXV	CXV	NNP
6912	6145	3	FORMULATING	formulating	NN
6912	6145	4	RECIPES	recipe	NNS
6912	6145	5	--	--	:
6912	6145	6	WAFFLES	waffles	NN
6912	6145	7	LEAVENING	leavening	NN
6912	6145	8	FORMULAS.--A	formulas.--a	CD
6912	6145	9	practical	practical	JJ
6912	6145	10	housekeeper	housekeeper	NN
6912	6145	11	needs	need	VBZ
6912	6145	12	to	to	TO
6912	6145	13	be	be	VB
6912	6145	14	able	able	JJ
6912	6145	15	to	to	TO
6912	6145	16	formulate	formulate	VB
6912	6145	17	fundamental	fundamental	JJ
6912	6145	18	recipes	recipe	NNS
6912	6145	19	.	.	.
6912	6146	1	In	in	IN
6912	6146	2	preparing	prepare	VBG
6912	6146	3	quick	quick	JJ
6912	6146	4	bread	bread	NN
6912	6146	5	recipes	recipe	NNS
6912	6146	6	,	,	,
6912	6146	7	she	-PRON-	PRP
6912	6146	8	should	should	MD
6912	6146	9	know	know	VB
6912	6146	10	the	the	DT
6912	6146	11	required	require	VBN
6912	6146	12	consistency	consistency	NN
6912	6146	13	of	of	IN
6912	6146	14	flour	flour	NN
6912	6146	15	mixtures	mixture	NNS
6912	6146	16	,	,	,
6912	6146	17	_	_	NNP
6912	6146	18	i.e.	i.e.	FW
6912	6146	19	_	_	NNP
6912	6146	20	the	the	DT
6912	6146	21	approximate	approximate	JJ
6912	6146	22	proportion	proportion	NN
6912	6146	23	of	of	IN
6912	6146	24	moisture	moisture	NN
6912	6146	25	and	and	CC
6912	6146	26	flour	flour	NN
6912	6146	27	for	for	IN
6912	6146	28	each	each	DT
6912	6146	29	bread	bread	NN
6912	6146	30	;	;	:
6912	6146	31	and	and	CC
6912	6146	32	the	the	DT
6912	6146	33	proportion	proportion	NN
6912	6146	34	of	of	IN
6912	6146	35	leavening	leavening	NN
6912	6146	36	,	,	,
6912	6146	37	seasoning	seasoning	NN
6912	6146	38	,	,	,
6912	6146	39	and	and	CC
6912	6146	40	"	"	``
6912	6146	41	shortening	shorten	VBG
6912	6146	42	"	"	''
6912	6146	43	(	(	-LRB-
6912	6146	44	fat	fat	JJ
6912	6146	45	)	)	-RRB-
6912	6146	46	materials	material	NNS
6912	6146	47	to	to	TO
6912	6146	48	use	use	VB
6912	6146	49	with	with	IN
6912	6146	50	flour	flour	NN
6912	6146	51	.	.	.
6912	6147	1	In	in	IN
6912	6147	2	previous	previous	JJ
6912	6147	3	lessons	lesson	NNS
6912	6147	4	,	,	,
6912	6147	5	general	general	JJ
6912	6147	6	statements	statement	NNS
6912	6147	7	have	have	VBP
6912	6147	8	been	be	VBN
6912	6147	9	made	make	VBN
6912	6147	10	concerning	concern	VBG
6912	6147	11	the	the	DT
6912	6147	12	quantity	quantity	NN
6912	6147	13	of	of	IN
6912	6147	14	leavening	leaven	VBG
6912	6147	15	materials	material	NNS
6912	6147	16	to	to	TO
6912	6147	17	use	use	VB
6912	6147	18	under	under	IN
6912	6147	19	various	various	JJ
6912	6147	20	conditions	condition	NNS
6912	6147	21	.	.	.
6912	6148	1	The	the	DT
6912	6148	2	following	follow	VBG
6912	6148	3	is	be	VBZ
6912	6148	4	the	the	DT
6912	6148	5	approximate	approximate	JJ
6912	6148	6	amount	amount	NN
6912	6148	7	of	of	IN
6912	6148	8	leavening	leavening	NN
6912	6148	9	material	material	NN
6912	6148	10	to	to	TO
6912	6148	11	be	be	VB
6912	6148	12	used	use	VBN
6912	6148	13	for	for	IN
6912	6148	14	quick	quick	JJ
6912	6148	15	breads	bread	NNS
6912	6148	16	that	that	WDT
6912	6148	17	contain	contain	VBP
6912	6148	18	little	little	JJ
6912	6148	19	or	or	CC
6912	6148	20	no	no	DT
6912	6148	21	sugar	sugar	NN
6912	6148	22	:	:	:
6912	6148	23	BAKING	baking	NN
6912	6148	24	SODA	soda	NN
6912	6148	25	AND	and	CC
6912	6148	26	SOUR	sour	NN
6912	6148	27	MILK	milk	NN
6912	6148	28	1/2	1/2	CD
6912	6148	29	teaspoonful	teaspoonful	JJ
6912	6148	30	baking	baking	NN
6912	6148	31	soda	soda	NN
6912	6148	32	to	to	IN
6912	6148	33	1	1	CD
6912	6148	34	cupful	cupful	NN
6912	6148	35	of	of	IN
6912	6148	36	sour	sour	JJ
6912	6148	37	milk	milk	NN
6912	6148	38	BAKING	baking	NN
6912	6148	39	SODA	soda	NN
6912	6148	40	AND	and	CC
6912	6148	41	MOLASSES	MOLASSES	NNP
6912	6148	42	[	[	-LRB-
6912	6148	43	Footnote	Footnote	NNP
6912	6148	44	84	84	CD
6912	6148	45	:	:	:
6912	6148	46	See	see	VB
6912	6148	47	footnote	footnote	NN
6912	6148	48	80	80	CD
6912	6148	49	.	.	.
6912	6148	50	]	]	-RRB-
6912	6149	1	1/2	1/2	CD
6912	6149	2	teaspoonful	teaspoonful	JJ
6912	6149	3	of	of	IN
6912	6149	4	baking	bake	VBG
6912	6149	5	soda	soda	NN
6912	6149	6	to	to	IN
6912	6149	7	1	1	CD
6912	6149	8	cupful	cupful	JJ
6912	6149	9	molasses	molasse	NNS
6912	6149	10	FLOUR	flour	NN
6912	6149	11	AND	and	CC
6912	6149	12	BAKING	BAKING	NNP
6912	6149	13	POWDER	POWDER	NNP
6912	6149	14	2	2	CD
6912	6149	15	teaspoonfuls	teaspoonful	NNS
6912	6149	16	baking	baking	NN
6912	6149	17	powder	powder	NN
6912	6149	18	to	to	IN
6912	6149	19	1	1	CD
6912	6149	20	cupful	cupful	NN
6912	6149	21	of	of	IN
6912	6149	22	flour	flour	NN
6912	6149	23	when	when	WRB
6912	6149	24	no	no	DT
6912	6149	25	eggs	egg	NNS
6912	6149	26	are	be	VBP
6912	6149	27	used	use	VBN
6912	6149	28	.	.	.
6912	6150	1	When	when	WRB
6912	6150	2	eggs	egg	NNS
6912	6150	3	are	be	VBP
6912	6150	4	used	use	VBN
6912	6150	5	,	,	,
6912	6150	6	reduce	reduce	VB
6912	6150	7	the	the	DT
6912	6150	8	entire	entire	JJ
6912	6150	9	quantity	quantity	NN
6912	6150	10	of	of	IN
6912	6150	11	baking	baking	NN
6912	6150	12	powder	powder	NN
6912	6150	13	by	by	IN
6912	6150	14	1/2	1/2	CD
6912	6150	15	teaspoonful	teaspoonful	JJ
6912	6150	16	for	for	IN
6912	6150	17	each	each	DT
6912	6150	18	egg	egg	NN
6912	6150	19	.	.	.
6912	6151	1	COARSE	COARSE	NNP
6912	6151	2	WHEAT	WHEAT	NNP
6912	6151	3	FLOUR	flour	NN
6912	6151	4	,	,	,
6912	6151	5	OR	or	CC
6912	6151	6	FLOUR	flour	NN
6912	6151	7	(	(	-LRB-
6912	6151	8	OR	or	CC
6912	6151	9	MEAL	MEAL	NNP
6912	6151	10	)	)	-RRB-
6912	6151	11	OTHER	other	JJ
6912	6151	12	THAN	than	IN
6912	6151	13	WHEAT	WHEAT	NNP
6912	6151	14	,	,	,
6912	6151	15	AND	and	CC
6912	6151	16	BAKING	BAKING	NNP
6912	6151	17	POWDER	POWDER	NNP
6912	6151	18	2	2	CD
6912	6151	19	1/2	1/2	CD
6912	6151	20	teaspoonfuls	teaspoonful	NNS
6912	6151	21	of	of	IN
6912	6151	22	baking	bake	VBG
6912	6151	23	powder	powder	NN
6912	6151	24	to	to	IN
6912	6151	25	1	1	CD
6912	6151	26	cupful	cupful	NN
6912	6151	27	of	of	IN
6912	6151	28	coarse	coarse	JJ
6912	6151	29	flour	flour	NN
6912	6151	30	or	or	CC
6912	6151	31	meal	meal	NN
6912	6151	32	.	.	.
6912	6152	1	FLOUR	flour	NN
6912	6152	2	,	,	,
6912	6152	3	CREAM	cream	NN
6912	6152	4	OF	of	IN
6912	6152	5	TARTAR	tartar	NN
6912	6152	6	,	,	,
6912	6152	7	AND	and	CC
6912	6152	8	BAKING	BAKING	NNP
6912	6152	9	SODA	SODA	NNP
6912	6152	10	1	1	CD
6912	6152	11	1/4	1/4	CD
6912	6152	12	teaspoonfuls	teaspoonful	NNS
6912	6152	13	of	of	IN
6912	6152	14	cream	cream	NN
6912	6152	15	of	of	IN
6912	6152	16	tartar	tartar	NN
6912	6152	17	and	and	CC
6912	6152	18	1/2	1/2	CD
6912	6152	19	teaspoonful	teaspoonful	JJ
6912	6152	20	of	of	IN
6912	6152	21	baking	bake	VBG
6912	6152	22	soda	soda	NN
6912	6152	23	to	to	IN
6912	6152	24	1	1	CD
6912	6152	25	cupful	cupful	NN
6912	6152	26	of	of	IN
6912	6152	27	flour	flour	NN
6912	6152	28	.	.	.
6912	6153	1	COARSE	COARSE	NNP
6912	6153	2	WHEAT	WHEAT	NNP
6912	6153	3	FLOUR	flour	NN
6912	6153	4	,	,	,
6912	6153	5	OR	or	CC
6912	6153	6	FLOUR	flour	NN
6912	6153	7	(	(	-LRB-
6912	6153	8	OR	or	CC
6912	6153	9	MEAL	MEAL	NNP
6912	6153	10	)	)	-RRB-
6912	6153	11	OTHER	other	JJ
6912	6153	12	THAN	than	IN
6912	6153	13	WHEAT	WHEAT	NNP
6912	6153	14	,	,	,
6912	6153	15	CREAM	cream	NN
6912	6153	16	OF	of	IN
6912	6153	17	TARTAR	tartar	NN
6912	6153	18	AND	and	CC
6912	6153	19	BAKING	BAKING	NNP
6912	6153	20	SODA	SODA	NNP
6912	6153	21	1	1	CD
6912	6153	22	1/2	1/2	CD
6912	6153	23	teaspoonfuls	teaspoonful	NNS
6912	6153	24	of	of	IN
6912	6153	25	cream	cream	NN
6912	6153	26	of	of	IN
6912	6153	27	tartar	tartar	NN
6912	6153	28	and	and	CC
6912	6153	29	2/3	2/3	CD
6912	6153	30	teaspoonful	teaspoonful	JJ
6912	6153	31	of	of	IN
6912	6153	32	baking	bake	VBG
6912	6153	33	soda	soda	NN
6912	6153	34	to	to	IN
6912	6153	35	1	1	CD
6912	6153	36	cupful	cupful	NN
6912	6153	37	of	of	IN
6912	6153	38	flour	flour	NN
6912	6153	39	.	.	.
6912	6154	1	Examine	examine	VB
6912	6154	2	a	a	DT
6912	6154	3	number	number	NN
6912	6154	4	of	of	IN
6912	6154	5	recipes	recipe	NNS
6912	6154	6	previously	previously	RB
6912	6154	7	given	give	VBN
6912	6154	8	,	,	,
6912	6154	9	and	and	CC
6912	6154	10	note	note	VB
6912	6154	11	the	the	DT
6912	6154	12	quantity	quantity	NN
6912	6154	13	of	of	IN
6912	6154	14	salt	salt	NN
6912	6154	15	and	and	CC
6912	6154	16	fat	fat	NN
6912	6154	17	used	use	VBN
6912	6154	18	with	with	IN
6912	6154	19	1	1	CD
6912	6154	20	cupful	cupful	NN
6912	6154	21	of	of	IN
6912	6154	22	flour	flour	NN
6912	6154	23	.	.	.
6912	6155	1	In	in	IN
6912	6155	2	general	general	JJ
6912	6155	3	,	,	,
6912	6155	4	the	the	DT
6912	6155	5	following	follow	VBG
6912	6155	6	quantities	quantity	NNS
6912	6155	7	of	of	IN
6912	6155	8	salt	salt	NN
6912	6155	9	and	and	CC
6912	6155	10	fat	fat	NN
6912	6155	11	are	be	VBP
6912	6155	12	used	use	VBN
6912	6155	13	for	for	IN
6912	6155	14	quick	quick	JJ
6912	6155	15	breads	bread	NNS
6912	6155	16	that	that	WDT
6912	6155	17	contain	contain	VBP
6912	6155	18	little	little	JJ
6912	6155	19	or	or	CC
6912	6155	20	no	no	DT
6912	6155	21	sugar	sugar	NN
6912	6155	22	:	:	:
6912	6155	23	FLOUR	flour	NN
6912	6155	24	AND	and	CC
6912	6155	25	SALT	SALT	NNS
6912	6155	26	1/4	1/4	CD
6912	6155	27	teaspoonful	teaspoonful	JJ
6912	6155	28	of	of	IN
6912	6155	29	salt	salt	NN
6912	6155	30	to	to	IN
6912	6155	31	1	1	CD
6912	6155	32	cupful	cupful	NN
6912	6155	33	of	of	IN
6912	6155	34	flour	flour	NN
6912	6155	35	FLOUR	flour	NN
6912	6155	36	AND	and	CC
6912	6155	37	FAT	fat	NN
6912	6155	38	1	1	CD
6912	6155	39	tablespoonful	tablespoonful	JJ
6912	6155	40	of	of	IN
6912	6155	41	fat	fat	NN
6912	6155	42	to	to	IN
6912	6155	43	1	1	CD
6912	6155	44	cupful	cupful	NN
6912	6155	45	of	of	IN
6912	6155	46	flour	flour	NN
6912	6155	47	While	while	IN
6912	6155	48	these	these	DT
6912	6155	49	data	datum	NNS
6912	6155	50	are	be	VBP
6912	6155	51	helpful	helpful	JJ
6912	6155	52	in	in	IN
6912	6155	53	formulating	formulate	VBG
6912	6155	54	recipes	recipe	NNS
6912	6155	55	,	,	,
6912	6155	56	the	the	DT
6912	6155	57	pupil	pupil	NN
6912	6155	58	should	should	MD
6912	6155	59	remember	remember	VB
6912	6155	60	that	that	IN
6912	6155	61	they	-PRON-	PRP
6912	6155	62	are	be	VBP
6912	6155	63	all	all	RB
6912	6155	64	approximate	approximate	JJ
6912	6155	65	and	and	CC
6912	6155	66	for	for	IN
6912	6155	67	plain	plain	JJ
6912	6155	68	breads	bread	NNS
6912	6155	69	only	only	RB
6912	6155	70	.	.	.
6912	6156	1	When	when	WRB
6912	6156	2	recipes	recipe	NNS
6912	6156	3	are	be	VBP
6912	6156	4	modified	modify	VBN
6912	6156	5	by	by	IN
6912	6156	6	the	the	DT
6912	6156	7	addition	addition	NN
6912	6156	8	of	of	IN
6912	6156	9	a	a	DT
6912	6156	10	cereal	cereal	NN
6912	6156	11	,	,	,
6912	6156	12	a	a	DT
6912	6156	13	fruit	fruit	NN
6912	6156	14	,	,	,
6912	6156	15	or	or	CC
6912	6156	16	a	a	DT
6912	6156	17	flavoring	flavoring	NN
6912	6156	18	material	material	NN
6912	6156	19	,	,	,
6912	6156	20	some	some	DT
6912	6156	21	of	of	IN
6912	6156	22	the	the	DT
6912	6156	23	quantities	quantity	NNS
6912	6156	24	will	will	MD
6912	6156	25	need	need	VB
6912	6156	26	to	to	TO
6912	6156	27	be	be	VB
6912	6156	28	changed	change	VBN
6912	6156	29	.	.	.
6912	6157	1	WAFFLES	waffles	NN
6912	6157	2	2	2	CD
6912	6157	3	cupfuls	cupful	NNS
6912	6157	4	flour	flour	NN
6912	6157	5	3	3	CD
6912	6157	6	to	to	IN
6912	6157	7	3	3	CD
6912	6157	8	1/2	1/2	CD
6912	6157	9	teaspoonfuls	teaspoonful	NNS
6912	6157	10	baking	bake	VBG
6912	6157	11	powder	powder	NN
6912	6157	12	1/2	1/2	CD
6912	6157	13	teaspoonful	teaspoonful	JJ
6912	6157	14	salt	salt	NN
6912	6157	15	1	1	CD
6912	6157	16	to	to	IN
6912	6157	17	2	2	CD
6912	6157	18	eggs	egg	NNS
6912	6157	19	1	1	CD
6912	6157	20	1/2	1/2	CD
6912	6157	21	cupfuls	cupful	NNS
6912	6157	22	milk	milk	NN
6912	6157	23	2	2	CD
6912	6157	24	tablespoonfuls	tablespoonful	NNS
6912	6157	25	fat	fat	JJ
6912	6157	26	Mix	Mix	NNP
6912	6157	27	according	accord	VBG
6912	6157	28	to	to	IN
6912	6157	29	the	the	DT
6912	6157	30	directions	direction	NNS
6912	6157	31	for	for	IN
6912	6157	32	Plain	Plain	NNP
6912	6157	33	Griddle	Griddle	NNP
6912	6157	34	Cakes	Cakes	NNP
6912	6157	35	.	.	.
6912	6158	1	The	the	DT
6912	6158	2	quantity	quantity	NN
6912	6158	3	of	of	IN
6912	6158	4	baking	baking	NN
6912	6158	5	powder	powder	NN
6912	6158	6	depends	depend	VBZ
6912	6158	7	upon	upon	IN
6912	6158	8	the	the	DT
6912	6158	9	number	number	NN
6912	6158	10	of	of	IN
6912	6158	11	eggs	egg	NNS
6912	6158	12	.	.	.
6912	6159	1	The	the	DT
6912	6159	2	greater	great	JJR
6912	6159	3	quantity	quantity	NN
6912	6159	4	should	should	MD
6912	6159	5	be	be	VB
6912	6159	6	used	use	VBN
6912	6159	7	with	with	IN
6912	6159	8	one	one	CD
6912	6159	9	egg	egg	NN
6912	6159	10	.	.	.
6912	6160	1	Before	before	IN
6912	6160	2	using	use	VBG
6912	6160	3	the	the	DT
6912	6160	4	waffle	waffle	NN
6912	6160	5	irons	iron	NNS
6912	6160	6	,	,	,
6912	6160	7	they	-PRON-	PRP
6912	6160	8	should	should	MD
6912	6160	9	be	be	VB
6912	6160	10	heated	heat	VBN
6912	6160	11	slowly	slowly	RB
6912	6160	12	on	on	IN
6912	6160	13	both	both	DT
6912	6160	14	sides	side	NNS
6912	6160	15	and	and	CC
6912	6160	16	oiled	oil	VBD
6912	6160	17	thoroughly	thoroughly	RB
6912	6160	18	.	.	.
6912	6161	1	Oleomargarine	Oleomargarine	NNP
6912	6161	2	,	,	,
6912	6161	3	oil	oil	NN
6912	6161	4	,	,	,
6912	6161	5	or	or	CC
6912	6161	6	lard	lard	NN
6912	6161	7	may	may	MD
6912	6161	8	be	be	VB
6912	6161	9	used	use	VBN
6912	6161	10	for	for	IN
6912	6161	11	this	this	DT
6912	6161	12	purpose	purpose	NN
6912	6161	13	.	.	.
6912	6162	1	Pour	pour	VB
6912	6162	2	the	the	DT
6912	6162	3	batter	batter	NN
6912	6162	4	quickly	quickly	RB
6912	6162	5	into	into	IN
6912	6162	6	the	the	DT
6912	6162	7	hot	hot	JJ
6912	6162	8	irons	iron	NNS
6912	6162	9	,	,	,
6912	6162	10	close	close	VB
6912	6162	11	the	the	DT
6912	6162	12	irons	iron	NNS
6912	6162	13	at	at	IN
6912	6162	14	once	once	RB
6912	6162	15	,	,	,
6912	6162	16	and	and	CC
6912	6162	17	brown	brown	VB
6912	6162	18	the	the	DT
6912	6162	19	waffles	waffle	NNS
6912	6162	20	on	on	IN
6912	6162	21	both	both	DT
6912	6162	22	sides	side	NNS
6912	6162	23	.	.	.
6912	6163	1	Serve	serve	VB
6912	6163	2	with	with	IN
6912	6163	3	sirup	sirup	NN
6912	6163	4	or	or	CC
6912	6163	5	gravy	gravy	NN
6912	6163	6	.	.	.
6912	6164	1	QUESTIONS	questions	VB
6912	6164	2	Write	write	VB
6912	6164	3	a	a	DT
6912	6164	4	recipe	recipe	NN
6912	6164	5	for	for	IN
6912	6164	6	waffles	waffle	NNS
6912	6164	7	,	,	,
6912	6164	8	using	use	VBG
6912	6164	9	sweet	sweet	JJ
6912	6164	10	milk	milk	NN
6912	6164	11	and	and	CC
6912	6164	12	baking	baking	NN
6912	6164	13	powder	powder	NN
6912	6164	14	and	and	CC
6912	6164	15	3	3	CD
6912	6164	16	eggs	egg	NNS
6912	6164	17	.	.	.
6912	6165	1	Write	write	VB
6912	6165	2	two	two	CD
6912	6165	3	recipes	recipe	NNS
6912	6165	4	for	for	IN
6912	6165	5	waffles	waffle	NNS
6912	6165	6	,	,	,
6912	6165	7	using	use	VBG
6912	6165	8	sour	sour	JJ
6912	6165	9	milk	milk	NN
6912	6165	10	and	and	CC
6912	6165	11	soda	soda	NN
6912	6165	12	(	(	-LRB-
6912	6165	13	with	with	IN
6912	6165	14	additional	additional	JJ
6912	6165	15	leavening	leavening	NN
6912	6165	16	,	,	,
6912	6165	17	if	if	IN
6912	6165	18	necessary	necessary	JJ
6912	6165	19	)	)	-RRB-
6912	6165	20	and	and	CC
6912	6165	21	1	1	CD
6912	6165	22	egg	egg	NN
6912	6165	23	in	in	IN
6912	6165	24	the	the	DT
6912	6165	25	one	one	NN
6912	6165	26	,	,	,
6912	6165	27	and	and	CC
6912	6165	28	2	2	CD
6912	6165	29	eggs	egg	NNS
6912	6165	30	in	in	IN
6912	6165	31	the	the	DT
6912	6165	32	other	other	JJ
6912	6165	33	.	.	.
6912	6166	1	How	how	WRB
6912	6166	2	many	many	JJ
6912	6166	3	waffles	waffle	NNS
6912	6166	4	does	do	VBZ
6912	6166	5	the	the	DT
6912	6166	6	given	give	VBN
6912	6166	7	recipe	recipe	NN
6912	6166	8	make	make	NN
6912	6166	9	?	?	.
6912	6167	1	RELATED	related	JJ
6912	6167	2	WORK	work	NN
6912	6167	3	LESSON	lesson	NN
6912	6167	4	CXVI	CXVI	NNS
6912	6167	5	MEASUREMENT	MEASUREMENT	NNP
6912	6167	6	OF	of	IN
6912	6167	7	THE	the	DT
6912	6167	8	FUEL	FUEL	NNP
6912	6167	9	VALUE	value	NN
6912	6167	10	OF	of	IN
6912	6167	11	FOODS	foods	JJ
6912	6167	12	HOW	how	NN
6912	6167	13	FOOD	food	NN
6912	6167	14	IS	be	VBZ
6912	6167	15	ASSIMILATED.--The	assimilated.--the	JJ
6912	6167	16	uses	use	NNS
6912	6167	17	of	of	IN
6912	6167	18	the	the	DT
6912	6167	19	foodstuffs,--carbohydrates	foodstuffs,--carbohydrates	NNPS
6912	6167	20	,	,	,
6912	6167	21	fats	fat	NNS
6912	6167	22	,	,	,
6912	6167	23	protein	protein	NN
6912	6167	24	,	,	,
6912	6167	25	ash	ash	NN
6912	6167	26	,	,	,
6912	6167	27	water	water	NN
6912	6167	28	,	,	,
6912	6167	29	and	and	CC
6912	6167	30	vitamines,--were	vitamines,--were	ADD
6912	6167	31	given	give	VBN
6912	6167	32	.	.	.
6912	6168	1	It	-PRON-	PRP
6912	6168	2	was	be	VBD
6912	6168	3	stated	state	VBN
6912	6168	4	that	that	IN
6912	6168	5	these	these	DT
6912	6168	6	foodstuffs	foodstuff	NNS
6912	6168	7	either	either	CC
6912	6168	8	(	(	-LRB-
6912	6168	9	_	_	NNP
6912	6168	10	a	a	DT
6912	6168	11	_	_	NNP
6912	6168	12	)	)	-RRB-
6912	6168	13	"	"	``
6912	6168	14	burned	burn	VBN
6912	6168	15	"	"	''
6912	6168	16	(	(	-LRB-
6912	6168	17	_	_	NNP
6912	6168	18	i.e.	i.e.	FW
6912	6168	19	_	_	NNP
6912	6168	20	united	unite	VBN
6912	6168	21	with	with	IN
6912	6168	22	oxygen	oxygen	NN
6912	6168	23	)	)	-RRB-
6912	6168	24	and	and	CC
6912	6168	25	produced	produce	VBD
6912	6168	26	energy	energy	NN
6912	6168	27	,	,	,
6912	6168	28	(	(	-LRB-
6912	6168	29	_	_	NNP
6912	6168	30	b	b	NNP
6912	6168	31	_	_	NNP
6912	6168	32	)	)	-RRB-
6912	6168	33	built	build	VBD
6912	6168	34	the	the	DT
6912	6168	35	body	body	NN
6912	6168	36	,	,	,
6912	6168	37	or	or	CC
6912	6168	38	(	(	-LRB-
6912	6168	39	_	_	NNP
6912	6168	40	c	c	NNP
6912	6168	41	_	_	NNP
6912	6168	42	)	)	-RRB-
6912	6168	43	aided	aid	VBN
6912	6168	44	in	in	IN
6912	6168	45	regulating	regulate	VBG
6912	6168	46	body	body	NN
6912	6168	47	processes	process	NNS
6912	6168	48	.	.	.
6912	6169	1	All	all	DT
6912	6169	2	parts	part	NNS
6912	6169	3	of	of	IN
6912	6169	4	the	the	DT
6912	6169	5	body	body	NN
6912	6169	6	are	be	VBP
6912	6169	7	composed	compose	VBN
6912	6169	8	of	of	IN
6912	6169	9	microscopic	microscopic	JJ
6912	6169	10	cells	cell	NNS
6912	6169	11	.	.	.
6912	6170	1	By	by	IN
6912	6170	2	the	the	DT
6912	6170	3	process	process	NN
6912	6170	4	of	of	IN
6912	6170	5	digestion	digestion	NN
6912	6170	6	the	the	DT
6912	6170	7	foodstuffs	foodstuff	NNS
6912	6170	8	are	be	VBP
6912	6170	9	made	make	VBN
6912	6170	10	entirely	entirely	RB
6912	6170	11	soluble	soluble	JJ
6912	6170	12	(	(	-LRB-
6912	6170	13	see	see	VB
6912	6170	14	_	_	NNP
6912	6170	15	Solution	Solution	NNP
6912	6170	16	and	and	CC
6912	6170	17	Digestion	Digestion	NNP
6912	6170	18	_	_	NNP
6912	6170	19	)	)	-RRB-
6912	6170	20	;	;	:
6912	6170	21	they	-PRON-	PRP
6912	6170	22	are	be	VBP
6912	6170	23	then	then	RB
6912	6170	24	further	further	RB
6912	6170	25	altered	alter	VBN
6912	6170	26	,	,	,
6912	6170	27	_	_	NNP
6912	6170	28	i.e.	i.e.	FW
6912	6170	29	_	_	NNP
6912	6170	30	split	split	VBD
6912	6170	31	to	to	IN
6912	6170	32	their	-PRON-	PRP$
6912	6170	33	end	end	NN
6912	6170	34	products	product	NNS
6912	6170	35	and	and	CC
6912	6170	36	absorbed	absorb	VBD
6912	6170	37	through	through	IN
6912	6170	38	the	the	DT
6912	6170	39	walls	wall	NNS
6912	6170	40	of	of	IN
6912	6170	41	the	the	DT
6912	6170	42	alimentary	alimentary	JJ
6912	6170	43	canal	canal	NN
6912	6170	44	.	.	.
6912	6171	1	The	the	DT
6912	6171	2	blood	blood	NN
6912	6171	3	carries	carry	VBZ
6912	6171	4	the	the	DT
6912	6171	5	digestion	digestion	NN
6912	6171	6	products	product	NNS
6912	6171	7	to	to	IN
6912	6171	8	all	all	DT
6912	6171	9	parts	part	NNS
6912	6171	10	of	of	IN
6912	6171	11	the	the	DT
6912	6171	12	body	body	NN
6912	6171	13	.	.	.
6912	6172	1	The	the	DT
6912	6172	2	blood	blood	NN
6912	6172	3	also	also	RB
6912	6172	4	carries	carry	VBZ
6912	6172	5	oxygen,--which	oxygen,--which	NNP
6912	6172	6	has	have	VBZ
6912	6172	7	been	be	VBN
6912	6172	8	breathed	breathe	VBN
6912	6172	9	into	into	IN
6912	6172	10	the	the	DT
6912	6172	11	body	body	NN
6912	6172	12	from	from	IN
6912	6172	13	the	the	DT
6912	6172	14	air,--to	air,--to	NNP
6912	6172	15	all	all	DT
6912	6172	16	parts	part	NNS
6912	6172	17	of	of	IN
6912	6172	18	the	the	DT
6912	6172	19	body	body	NN
6912	6172	20	.	.	.
6912	6173	1	The	the	DT
6912	6173	2	body	body	NN
6912	6173	3	cells	cell	NNS
6912	6173	4	then	then	RB
6912	6173	5	select	select	VBP
6912	6173	6	the	the	DT
6912	6173	7	foodstuffs	foodstuff	NNS
6912	6173	8	that	that	WDT
6912	6173	9	they	-PRON-	PRP
6912	6173	10	need	need	VBP
6912	6173	11	to	to	TO
6912	6173	12	carry	carry	VB
6912	6173	13	on	on	RP
6912	6173	14	their	-PRON-	PRP$
6912	6173	15	work	work	NN
6912	6173	16	.	.	.
6912	6174	1	Some	some	DT
6912	6174	2	cells	cell	NNS
6912	6174	3	pick	pick	VBP
6912	6174	4	out	out	RP
6912	6174	5	the	the	DT
6912	6174	6	fuel	fuel	NN
6912	6174	7	materials	material	NNS
6912	6174	8	--	--	:
6912	6174	9	carbohydrates	carbohydrate	NNS
6912	6174	10	,	,	,
6912	6174	11	fat	fat	NN
6912	6174	12	,	,	,
6912	6174	13	or	or	CC
6912	6174	14	protein	protein	NN
6912	6174	15	--	--	:
6912	6174	16	and	and	CC
6912	6174	17	oxygen	oxygen	NN
6912	6174	18	.	.	.
6912	6175	1	Fuel	fuel	NN
6912	6175	2	foods	food	NNS
6912	6175	3	when	when	WRB
6912	6175	4	oxidized	oxidize	VBN
6912	6175	5	,	,	,
6912	6175	6	produce	produce	VB
6912	6175	7	energy	energy	NN
6912	6175	8	.	.	.
6912	6176	1	Other	other	JJ
6912	6176	2	body	body	NN
6912	6176	3	cells	cell	NNS
6912	6176	4	select	select	VBP
6912	6176	5	some	some	DT
6912	6176	6	of	of	IN
6912	6176	7	the	the	DT
6912	6176	8	body	body	NN
6912	6176	9	builders	builder	NNS
6912	6176	10	--	--	:
6912	6176	11	protein	protein	NN
6912	6176	12	or	or	CC
6912	6176	13	ash	ash	NN
6912	6176	14	--	--	:
6912	6176	15	and	and	CC
6912	6176	16	use	use	VBP
6912	6176	17	these	these	DT
6912	6176	18	for	for	IN
6912	6176	19	building	build	VBG
6912	6176	20	or	or	CC
6912	6176	21	repairing	repair	VBG
6912	6176	22	tissue	tissue	NN
6912	6176	23	.	.	.
6912	6177	1	The	the	DT
6912	6177	2	cells	cell	NNS
6912	6177	3	which	which	WDT
6912	6177	4	build	build	VBP
6912	6177	5	bone	bone	NN
6912	6177	6	choose	choose	VB
6912	6177	7	ash	ash	NN
6912	6177	8	and	and	CC
6912	6177	9	the	the	DT
6912	6177	10	other	other	JJ
6912	6177	11	materials	material	NNS
6912	6177	12	needed	need	VBN
6912	6177	13	for	for	IN
6912	6177	14	building	build	VBG
6912	6177	15	bones	bone	NNS
6912	6177	16	;	;	:
6912	6177	17	the	the	DT
6912	6177	18	cells	cell	NNS
6912	6177	19	which	which	WDT
6912	6177	20	build	build	VBP
6912	6177	21	muscle	muscle	NN
6912	6177	22	choose	choose	VB
6912	6177	23	protein	protein	NN
6912	6177	24	and	and	CC
6912	6177	25	the	the	DT
6912	6177	26	other	other	JJ
6912	6177	27	materials	material	NNS
6912	6177	28	needed	need	VBN
6912	6177	29	for	for	IN
6912	6177	30	building	build	VBG
6912	6177	31	muscle	muscle	NN
6912	6177	32	.	.	.
6912	6178	1	Little	little	JJ
6912	6178	2	is	be	VBZ
6912	6178	3	known	know	VBN
6912	6178	4	regarding	regard	VBG
6912	6178	5	the	the	DT
6912	6178	6	use	use	NN
6912	6178	7	of	of	IN
6912	6178	8	vitamines	vitamine	NNS
6912	6178	9	by	by	IN
6912	6178	10	the	the	DT
6912	6178	11	body	body	NN
6912	6178	12	cells	cell	NNS
6912	6178	13	,	,	,
6912	6178	14	other	other	JJ
6912	6178	15	than	than	IN
6912	6178	16	that	that	IN
6912	6178	17	they	-PRON-	PRP
6912	6178	18	are	be	VBP
6912	6178	19	indispensable	indispensable	JJ
6912	6178	20	for	for	IN
6912	6178	21	the	the	DT
6912	6178	22	growth	growth	NN
6912	6178	23	and	and	CC
6912	6178	24	maintenance	maintenance	NN
6912	6178	25	of	of	IN
6912	6178	26	the	the	DT
6912	6178	27	body	body	NN
6912	6178	28	.	.	.
6912	6179	1	HOW	how	WRB
6912	6179	2	ENERGY	ENERGY	NNP
6912	6179	3	OR	OR	NNP
6912	6179	4	FUEL	FUEL	NNP
6912	6179	5	VALUE	value	NN
6912	6179	6	IS	IS	NNP
6912	6179	7	MEASURED.--It	MEASURED.--It	NNP
6912	6179	8	was	be	VBD
6912	6179	9	stated	state	VBN
6912	6179	10	that	that	IN
6912	6179	11	the	the	DT
6912	6179	12	human	human	JJ
6912	6179	13	body	body	NN
6912	6179	14	could	could	MD
6912	6179	15	be	be	VB
6912	6179	16	compared	compare	VBN
6912	6179	17	to	to	IN
6912	6179	18	an	an	DT
6912	6179	19	automobile	automobile	NN
6912	6179	20	,	,	,
6912	6179	21	_	_	NNP
6912	6179	22	i.e.	i.e.	FW
6912	6179	23	_	_	NNP
6912	6179	24	the	the	DT
6912	6179	25	"	"	``
6912	6179	26	burning	burning	NN
6912	6179	27	"	"	''
6912	6179	28	of	of	IN
6912	6179	29	the	the	DT
6912	6179	30	fuel	fuel	NN
6912	6179	31	foods	food	NNS
6912	6179	32	in	in	IN
6912	6179	33	the	the	DT
6912	6179	34	body	body	NN
6912	6179	35	produced	produce	VBD
6912	6179	36	the	the	DT
6912	6179	37	ability	ability	NN
6912	6179	38	to	to	TO
6912	6179	39	do	do	VB
6912	6179	40	work	work	NN
6912	6179	41	.	.	.
6912	6180	1	The	the	DT
6912	6180	2	quantity	quantity	NN
6912	6180	3	of	of	IN
6912	6180	4	energy	energy	NN
6912	6180	5	that	that	DT
6912	6180	6	fuel	fuel	NN
6912	6180	7	food	food	NN
6912	6180	8	is	be	VBZ
6912	6180	9	capable	capable	JJ
6912	6180	10	of	of	IN
6912	6180	11	giving	give	VBG
6912	6180	12	off	off	RP
6912	6180	13	is	be	VBZ
6912	6180	14	termed	term	VBN
6912	6180	15	the	the	DT
6912	6180	16	_	_	NNP
6912	6180	17	fuel	fuel	NN
6912	6180	18	value	value	NN
6912	6180	19	_	_	NNP
6912	6180	20	of	of	IN
6912	6180	21	that	that	DT
6912	6180	22	food	food	NN
6912	6180	23	.	.	.
6912	6181	1	Energy	energy	NN
6912	6181	2	has	have	VBZ
6912	6181	3	been	be	VBN
6912	6181	4	defined	define	VBN
6912	6181	5	as	as	IN
6912	6181	6	the	the	DT
6912	6181	7	ability	ability	NN
6912	6181	8	to	to	TO
6912	6181	9	do	do	VB
6912	6181	10	work	work	NN
6912	6181	11	.	.	.
6912	6182	1	Since	since	IN
6912	6182	2	heat	heat	NN
6912	6182	3	is	be	VBZ
6912	6182	4	energy	energy	NN
6912	6182	5	,	,	,
6912	6182	6	the	the	DT
6912	6182	7	fuel	fuel	NN
6912	6182	8	value	value	NN
6912	6182	9	of	of	IN
6912	6182	10	foods	food	NNS
6912	6182	11	shows	show	NNS
6912	6182	12	,	,	,
6912	6182	13	in	in	IN
6912	6182	14	part	part	NN
6912	6182	15	,	,	,
6912	6182	16	[	[	-LRB-
6912	6182	17	Footnote	Footnote	NNP
6912	6182	18	85	85	CD
6912	6182	19	:	:	:
6912	6182	20	Although	although	IN
6912	6182	21	ash	ash	NN
6912	6182	22	,	,	,
6912	6182	23	water	water	NN
6912	6182	24	,	,	,
6912	6182	25	and	and	CC
6912	6182	26	vitamines	vitamine	VBZ
6912	6182	27	nourish	nourish	VBP
6912	6182	28	the	the	DT
6912	6182	29	body	body	NN
6912	6182	30	,	,	,
6912	6182	31	it	-PRON-	PRP
6912	6182	32	is	be	VBZ
6912	6182	33	impossible	impossible	JJ
6912	6182	34	to	to	TO
6912	6182	35	measure	measure	VB
6912	6182	36	their	-PRON-	PRP$
6912	6182	37	nutritive	nutritive	JJ
6912	6182	38	value	value	NN
6912	6182	39	in	in	IN
6912	6182	40	terms	term	NNS
6912	6182	41	of	of	IN
6912	6182	42	fuel	fuel	NN
6912	6182	43	value	value	NN
6912	6182	44	.	.	.
6912	6183	1	Fuel	fuel	NN
6912	6183	2	value	value	NN
6912	6183	3	expresses	express	VBZ
6912	6183	4	the	the	DT
6912	6183	5	nutritive	nutritive	JJ
6912	6183	6	value	value	NN
6912	6183	7	only	only	RB
6912	6183	8	of	of	IN
6912	6183	9	the	the	DT
6912	6183	10	combustible	combustible	JJ
6912	6183	11	foodstuffs,--carbohydrates	foodstuffs,--carbohydrates	NNPS
6912	6183	12	,	,	,
6912	6183	13	fats	fat	NNS
6912	6183	14	,	,	,
6912	6183	15	and	and	CC
6912	6183	16	protein	protein	NN
6912	6183	17	.	.	.
6912	6184	1	However	however	RB
6912	6184	2	,	,	,
6912	6184	3	according	accord	VBG
6912	6184	4	to	to	IN
6912	6184	5	Sherman	Sherman	NNP
6912	6184	6	,	,	,
6912	6184	7	"	"	''
6912	6184	8	the	the	DT
6912	6184	9	most	most	RBS
6912	6184	10	conspicuous	conspicuous	JJ
6912	6184	11	nutritive	nutritive	JJ
6912	6184	12	requirement	requirement	NN
6912	6184	13	is	be	VBZ
6912	6184	14	that	that	DT
6912	6184	15	of	of	IN
6912	6184	16	energy	energy	NN
6912	6184	17	for	for	IN
6912	6184	18	the	the	DT
6912	6184	19	work	work	NN
6912	6184	20	of	of	IN
6912	6184	21	the	the	DT
6912	6184	22	body	body	NN
6912	6184	23	.	.	.
6912	6184	24	"	"	''
6912	6185	1	Hence	hence	RB
6912	6185	2	,	,	,
6912	6185	3	the	the	DT
6912	6185	4	fuel	fuel	NN
6912	6185	5	value	value	NN
6912	6185	6	of	of	IN
6912	6185	7	a	a	DT
6912	6185	8	food	food	NN
6912	6185	9	is	be	VBZ
6912	6185	10	often	often	RB
6912	6185	11	spoken	speak	VBN
6912	6185	12	of	of	IN
6912	6185	13	as	as	IN
6912	6185	14	its	-PRON-	PRP$
6912	6185	15	nutritive	nutritive	JJ
6912	6185	16	value	value	NN
6912	6185	17	(	(	-LRB-
6912	6185	18	see	see	VB
6912	6185	19	"	"	``
6912	6185	20	Chemistry	Chemistry	NNP
6912	6185	21	of	of	IN
6912	6185	22	Food	Food	NNP
6912	6185	23	and	and	CC
6912	6185	24	Nutrition	Nutrition	NNP
6912	6185	25	,	,	,
6912	6185	26	"	"	''
6912	6185	27	Second	Second	NNP
6912	6185	28	Edition	Edition	NNP
6912	6185	29	,	,	,
6912	6185	30	by	by	IN
6912	6185	31	Henry	Henry	NNP
6912	6185	32	C.	C.	NNP
6912	6185	33	Sherman	Sherman	NNP
6912	6185	34	,	,	,
6912	6185	35	Ph.D.	ph.d.	NN
6912	6185	36	,	,	,
6912	6185	37	p.	p.	NN
6912	6186	1	138	138	CD
6912	6186	2	)	)	-RRB-
6912	6186	3	.	.	.
6912	6186	4	]	]	-RRB-
6912	6187	1	their	-PRON-	PRP$
6912	6187	2	nutritive	nutritive	JJ
6912	6187	3	value	value	NN
6912	6187	4	.	.	.
6912	6188	1	_	_	XX
6912	6188	2	If	if	IN
6912	6188	3	the	the	DT
6912	6188	4	quantity	quantity	NN
6912	6188	5	of	of	IN
6912	6188	6	heat	heat	NN
6912	6188	7	that	that	WDT
6912	6188	8	is	be	VBZ
6912	6188	9	produced	produce	VBN
6912	6188	10	by	by	IN
6912	6188	11	burning	burn	VBG
6912	6188	12	a	a	DT
6912	6188	13	food	food	NN
6912	6188	14	is	be	VBZ
6912	6188	15	measured	measure	VBN
6912	6188	16	,	,	,
6912	6188	17	the	the	DT
6912	6188	18	measurement	measurement	NN
6912	6188	19	indicates	indicate	VBZ
6912	6188	20	the	the	DT
6912	6188	21	quantity	quantity	NN
6912	6188	22	of	of	IN
6912	6188	23	energy	energy	NN
6912	6188	24	that	that	WDT
6912	6188	25	the	the	DT
6912	6188	26	food	food	NN
6912	6188	27	is	be	VBZ
6912	6188	28	capable	capable	JJ
6912	6188	29	of	of	IN
6912	6188	30	giving	give	VBG
6912	6188	31	to	to	IN
6912	6188	32	the	the	DT
6912	6188	33	body	body	NN
6912	6188	34	.	.	.
6912	6188	35	_	_	NNP
6912	6188	36	Heat	Heat	NNP
6912	6188	37	can	can	MD
6912	6188	38	not	not	RB
6912	6188	39	be	be	VB
6912	6188	40	measured	measure	VBN
6912	6188	41	by	by	IN
6912	6188	42	weight	weight	NN
6912	6188	43	or	or	CC
6912	6188	44	length	length	NN
6912	6188	45	,	,	,
6912	6188	46	but	but	CC
6912	6188	47	by	by	IN
6912	6188	48	the	the	DT
6912	6188	49	change	change	NN
6912	6188	50	in	in	IN
6912	6188	51	temperature	temperature	NN
6912	6188	52	which	which	WDT
6912	6188	53	it	-PRON-	PRP
6912	6188	54	produces	produce	VBZ
6912	6188	55	in	in	IN
6912	6188	56	a	a	DT
6912	6188	57	given	give	VBN
6912	6188	58	weight	weight	NN
6912	6188	59	of	of	IN
6912	6188	60	a	a	DT
6912	6188	61	certain	certain	JJ
6912	6188	62	material	material	NN
6912	6188	63	.	.	.
6912	6189	1	The	the	DT
6912	6189	2	heat	heat	NN
6912	6189	3	unit	unit	NN
6912	6189	4	is	be	VBZ
6912	6189	5	not	not	RB
6912	6189	6	a	a	DT
6912	6189	7	pound	pound	NN
6912	6189	8	or	or	CC
6912	6189	9	yard	yard	NN
6912	6189	10	,	,	,
6912	6189	11	but	but	CC
6912	6189	12	a	a	DT
6912	6189	13	_	_	NNP
6912	6189	14	Calorie	Calorie	NNP
6912	6189	15	_	_	NNP
6912	6189	16	,	,	,
6912	6189	17	or	or	CC
6912	6189	18	a	a	DT
6912	6189	19	definite	definite	JJ
6912	6189	20	quantity	quantity	NN
6912	6189	21	of	of	IN
6912	6189	22	heat	heat	NN
6912	6189	23	,	,	,
6912	6189	24	which	which	WDT
6912	6189	25	,	,	,
6912	6189	26	when	when	WRB
6912	6189	27	applied	apply	VBN
6912	6189	28	to	to	IN
6912	6189	29	materials	material	NNS
6912	6189	30	,	,	,
6912	6189	31	will	will	MD
6912	6189	32	produce	produce	VB
6912	6189	33	change	change	NN
6912	6189	34	of	of	IN
6912	6189	35	temperature	temperature	NN
6912	6189	36	in	in	IN
6912	6189	37	those	those	DT
6912	6189	38	materials	material	NNS
6912	6189	39	.	.	.
6912	6190	1	If	if	IN
6912	6190	2	the	the	DT
6912	6190	3	temperature	temperature	NN
6912	6190	4	of	of	IN
6912	6190	5	one	one	CD
6912	6190	6	pound	pound	NN
6912	6190	7	[	[	-LRB-
6912	6190	8	Footnote	Footnote	NNP
6912	6190	9	86	86	CD
6912	6190	10	:	:	:
6912	6190	11	NOTE	NOTE	VBG
6912	6190	12	TO	to	IN
6912	6190	13	THE	the	DT
6912	6190	14	TEACHER	teacher	NN
6912	6190	15	--	--	:
6912	6190	16	The	the	DT
6912	6190	17	avoirdupois	avoirdupois	NNP
6912	6190	18	system	system	NN
6912	6190	19	of	of	IN
6912	6190	20	measurement	measurement	NN
6912	6190	21	and	and	CC
6912	6190	22	the	the	DT
6912	6190	23	Fahrenheit	Fahrenheit	NNP
6912	6190	24	scale	scale	NN
6912	6190	25	of	of	IN
6912	6190	26	temperature	temperature	NN
6912	6190	27	are	be	VBP
6912	6190	28	used	use	VBN
6912	6190	29	in	in	IN
6912	6190	30	this	this	DT
6912	6190	31	text	text	NN
6912	6190	32	.	.	.
6912	6191	1	It	-PRON-	PRP
6912	6191	2	is	be	VBZ
6912	6191	3	believed	believe	VBN
6912	6191	4	by	by	IN
6912	6191	5	the	the	DT
6912	6191	6	author	author	NN
6912	6191	7	that	that	WDT
6912	6191	8	less	less	JJR
6912	6191	9	than	than	IN
6912	6191	10	ten	ten	CD
6912	6191	11	per	per	IN
6912	6191	12	cent	cent	NN
6912	6191	13	of	of	IN
6912	6191	14	all	all	DT
6912	6191	15	pupils	pupil	NNS
6912	6191	16	taking	take	VBG
6912	6191	17	this	this	DT
6912	6191	18	course	course	NN
6912	6191	19	will	will	MD
6912	6191	20	enter	enter	VB
6912	6191	21	college	college	NN
6912	6191	22	.	.	.
6912	6192	1	Hence	hence	RB
6912	6192	2	,	,	,
6912	6192	3	the	the	DT
6912	6192	4	use	use	NN
6912	6192	5	of	of	IN
6912	6192	6	the	the	DT
6912	6192	7	measurements	measurement	NNS
6912	6192	8	that	that	WDT
6912	6192	9	are	be	VBP
6912	6192	10	more	more	RBR
6912	6192	11	in	in	IN
6912	6192	12	keeping	keep	VBG
6912	6192	13	with	with	IN
6912	6192	14	the	the	DT
6912	6192	15	pupils	pupil	NNS
6912	6192	16	'	'	POS
6912	6192	17	practical	practical	JJ
6912	6192	18	needs	need	NNS
6912	6192	19	.	.	.
6912	6193	1	For	for	IN
6912	6193	2	the	the	DT
6912	6193	3	small	small	JJ
6912	6193	4	minority	minority	NN
6912	6193	5	who	who	WP
6912	6193	6	will	will	MD
6912	6193	7	enter	enter	VB
6912	6193	8	college	college	NN
6912	6193	9	,	,	,
6912	6193	10	a	a	DT
6912	6193	11	thorough	thorough	JJ
6912	6193	12	drill	drill	NN
6912	6193	13	in	in	IN
6912	6193	14	the	the	DT
6912	6193	15	metric	metric	JJ
6912	6193	16	system	system	NN
6912	6193	17	is	be	VBZ
6912	6193	18	urged	urge	VBN
6912	6193	19	.	.	.
6912	6194	1	The	the	DT
6912	6194	2	following	follow	VBG
6912	6194	3	formula	formula	NN
6912	6194	4	gives	give	VBZ
6912	6194	5	the	the	DT
6912	6194	6	necessary	necessary	JJ
6912	6194	7	information	information	NN
6912	6194	8	for	for	IN
6912	6194	9	changing	change	VBG
6912	6194	10	from	from	IN
6912	6194	11	the	the	DT
6912	6194	12	Fahreheit	Fahreheit	NNP
6912	6194	13	to	to	IN
6912	6194	14	the	the	DT
6912	6194	15	Centigrade	Centigrade	NNP
6912	6194	16	scale	scale	NN
6912	6194	17	:	:	:
6912	6194	18	Subtract	subtract	NN
6912	6194	19	32	32	CD
6912	6194	20	and	and	CC
6912	6194	21	multiply	multiply	VB
6912	6194	22	by	by	IN
6912	6194	23	5/9	5/9	CD
6912	6194	24	.	.	.
6912	6194	25	]	]	-RRB-
6912	6195	1	of	of	IN
6912	6195	2	water	water	NN
6912	6195	3	is	be	VBZ
6912	6195	4	70	70	CD
6912	6195	5	degrees	degree	NNS
6912	6195	6	Fahrenheit	fahrenheit	JJ
6912	6195	7	,	,	,
6912	6195	8	and	and	CC
6912	6195	9	it	-PRON-	PRP
6912	6195	10	is	be	VBZ
6912	6195	11	desired	desire	VBN
6912	6195	12	to	to	TO
6912	6195	13	increase	increase	VB
6912	6195	14	the	the	DT
6912	6195	15	temperature	temperature	NN
6912	6195	16	of	of	IN
6912	6195	17	that	that	DT
6912	6195	18	water	water	NN
6912	6195	19	to	to	IN
6912	6195	20	74	74	CD
6912	6195	21	degrees	degree	NNS
6912	6195	22	Fahrenheit	Fahrenheit	NNP
6912	6195	23	,	,	,
6912	6195	24	a	a	DT
6912	6195	25	certain	certain	JJ
6912	6195	26	quantity	quantity	NN
6912	6195	27	of	of	IN
6912	6195	28	heat	heat	NN
6912	6195	29	will	will	MD
6912	6195	30	have	have	VB
6912	6195	31	to	to	TO
6912	6195	32	be	be	VB
6912	6195	33	applied	apply	VBN
6912	6195	34	.	.	.
6912	6196	1	It	-PRON-	PRP
6912	6196	2	has	have	VBZ
6912	6196	3	been	be	VBN
6912	6196	4	found	find	VBN
6912	6196	5	that	that	IN
6912	6196	6	the	the	DT
6912	6196	7	quantity	quantity	NN
6912	6196	8	of	of	IN
6912	6196	9	heat	heat	NN
6912	6196	10	required	require	VBN
6912	6196	11	to	to	TO
6912	6196	12	raise	raise	VB
6912	6196	13	the	the	DT
6912	6196	14	temperature	temperature	NN
6912	6196	15	of	of	IN
6912	6196	16	one	one	CD
6912	6196	17	pound	pound	NN
6912	6196	18	of	of	IN
6912	6196	19	water	water	NN
6912	6196	20	through	through	IN
6912	6196	21	any	any	DT
6912	6196	22	four	four	CD
6912	6196	23	degrees	degree	NNS
6912	6196	24	of	of	IN
6912	6196	25	the	the	DT
6912	6196	26	Fahrenheit	Fahrenheit	NNP
6912	6196	27	scale	scale	NN
6912	6196	28	is	be	VBZ
6912	6196	29	practically	practically	RB
6912	6196	30	the	the	DT
6912	6196	31	same	same	JJ
6912	6196	32	,	,	,
6912	6196	33	_	_	NNP
6912	6196	34	i.e.	i.e.	FW
6912	6196	35	_	_	NNP
6912	6196	36	the	the	DT
6912	6196	37	quantity	quantity	NN
6912	6196	38	of	of	IN
6912	6196	39	heat	heat	NN
6912	6196	40	required	require	VBN
6912	6196	41	to	to	TO
6912	6196	42	raise	raise	VB
6912	6196	43	the	the	DT
6912	6196	44	temperature	temperature	NN
6912	6196	45	of	of	IN
6912	6196	46	one	one	CD
6912	6196	47	pound	pound	NN
6912	6196	48	of	of	IN
6912	6196	49	water	water	NN
6912	6196	50	from	from	IN
6912	6196	51	32	32	CD
6912	6196	52	degrees	degree	NNS
6912	6196	53	to	to	IN
6912	6196	54	36	36	CD
6912	6196	55	degrees	degree	NNS
6912	6196	56	F.	F.	NNP
6912	6196	57	is	be	VBZ
6912	6196	58	about	about	RB
6912	6196	59	the	the	DT
6912	6196	60	same	same	JJ
6912	6196	61	as	as	IN
6912	6196	62	the	the	DT
6912	6196	63	quantity	quantity	NN
6912	6196	64	of	of	IN
6912	6196	65	heat	heat	NN
6912	6196	66	that	that	WDT
6912	6196	67	must	must	MD
6912	6196	68	be	be	VB
6912	6196	69	applied	apply	VBN
6912	6196	70	to	to	TO
6912	6196	71	raise	raise	VB
6912	6196	72	the	the	DT
6912	6196	73	temperature	temperature	NN
6912	6196	74	of	of	IN
6912	6196	75	one	one	CD
6912	6196	76	pound	pound	NN
6912	6196	77	of	of	IN
6912	6196	78	water	water	NN
6912	6196	79	from	from	IN
6912	6196	80	60	60	CD
6912	6196	81	degrees	degree	NNS
6912	6196	82	to	to	IN
6912	6196	83	64	64	CD
6912	6196	84	degrees	degree	NNS
6912	6196	85	F.	F.	NNP
6912	6196	86	The	the	DT
6912	6196	87	unit	unit	NN
6912	6196	88	of	of	IN
6912	6196	89	measurement	measurement	NNP
6912	6196	90	of	of	IN
6912	6196	91	heat	heat	NNP
6912	6196	92	is	be	VBZ
6912	6196	93	taken	take	VBN
6912	6196	94	as	as	IN
6912	6196	95	the	the	DT
6912	6196	96	quantity	quantity	NN
6912	6196	97	of	of	IN
6912	6196	98	heat	heat	NN
6912	6196	99	required	require	VBN
6912	6196	100	to	to	TO
6912	6196	101	raise	raise	VB
6912	6196	102	the	the	DT
6912	6196	103	temperature	temperature	NN
6912	6196	104	of	of	IN
6912	6196	105	one	one	CD
6912	6196	106	pound	pound	NN
6912	6196	107	of	of	IN
6912	6196	108	water	water	NN
6912	6196	109	through	through	IN
6912	6196	110	about	about	RB
6912	6196	111	4	4	CD
6912	6196	112	degrees	degree	NNS
6912	6196	113	F.	F.	NNP
6912	6196	114	The	the	DT
6912	6196	115	Calorie	Calorie	NNP
6912	6196	116	,	,	,
6912	6196	117	[	[	-LRB-
6912	6196	118	Footnote	Footnote	NNP
6912	6196	119	87	87	CD
6912	6196	120	:	:	:
6912	6196	121	_	_	NNP
6912	6196	122	I.e.	I.e.	NNP
6912	6196	123	_	_	NNP
6912	6196	124	greater	great	JJR
6912	6196	125	Calorie	Calorie	NNP
6912	6196	126	,	,	,
6912	6196	127	distinguished	distinguish	VBN
6912	6196	128	from	from	IN
6912	6196	129	the	the	DT
6912	6196	130	lesser	less	JJR
6912	6196	131	calorie	calorie	NN
6912	6196	132	by	by	IN
6912	6196	133	the	the	DT
6912	6196	134	capital	capital	NN
6912	6196	135	C.	C.	NNP
6912	6196	136	]	]	-RRB-
6912	6196	137	used	use	VBN
6912	6196	138	for	for	IN
6912	6196	139	food	food	NN
6912	6196	140	calculation	calculation	NN
6912	6196	141	,	,	,
6912	6196	142	_	_	NNP
6912	6196	143	is	be	VBZ
6912	6196	144	approximately	approximately	RB
6912	6196	145	the	the	DT
6912	6196	146	quantity	quantity	NN
6912	6196	147	of	of	IN
6912	6196	148	heat	heat	NN
6912	6196	149	required	require	VBN
6912	6196	150	to	to	TO
6912	6196	151	raise	raise	VB
6912	6196	152	the	the	DT
6912	6196	153	temperature	temperature	NN
6912	6196	154	of	of	IN
6912	6196	155	one	one	CD
6912	6196	156	pound	pound	NN
6912	6196	157	(	(	-LRB-
6912	6196	158	pint	pint	NN
6912	6196	159	)	)	-RRB-
6912	6196	160	of	of	IN
6912	6196	161	water	water	NN
6912	6196	162	through	through	IN
6912	6196	163	_	_	NNP
6912	6196	164	4	4	CD
6912	6196	165	degrees	degree	NNS
6912	6196	166	F.	F.	NNP
6912	6196	167	If	if	IN
6912	6196	168	one	one	CD
6912	6196	169	pint	pint	NN
6912	6196	170	of	of	IN
6912	6196	171	water	water	NN
6912	6196	172	were	be	VBD
6912	6196	173	placed	place	VBN
6912	6196	174	over	over	IN
6912	6196	175	a	a	DT
6912	6196	176	lighted	lighted	JJ
6912	6196	177	burner	burner	NN
6912	6196	178	and	and	CC
6912	6196	179	heated	heat	VBD
6912	6196	180	until	until	IN
6912	6196	181	it	-PRON-	PRP
6912	6196	182	increased	increase	VBD
6912	6196	183	four	four	CD
6912	6196	184	degrees	degree	NNS
6912	6196	185	in	in	IN
6912	6196	186	temperature	temperature	NN
6912	6196	187	,	,	,
6912	6196	188	approximately	approximately	RB
6912	6196	189	one	one	CD
6912	6196	190	Calorie	Calorie	NNP
6912	6196	191	of	of	IN
6912	6196	192	heat	heat	NN
6912	6196	193	would	would	MD
6912	6196	194	have	have	VB
6912	6196	195	been	be	VBN
6912	6196	196	applied	apply	VBN
6912	6196	197	to	to	IN
6912	6196	198	the	the	DT
6912	6196	199	water	water	NN
6912	6196	200	(	(	-LRB-
6912	6196	201	see	see	VB
6912	6196	202	Figure	Figure	NNP
6912	6196	203	82	82	CD
6912	6196	204	)	)	-RRB-
6912	6196	205	.	.	.
6912	6197	1	HOW	how	WRB
6912	6197	2	THE	the	DT
6912	6197	3	FUEL	FUEL	NNP
6912	6197	4	VALUE	value	NN
6912	6197	5	OF	of	IN
6912	6197	6	A	a	DT
6912	6197	7	FOOD	FOOD	NNP
6912	6197	8	MATERIAL	material	NN
6912	6197	9	IS	be	VBZ
6912	6197	10	MEASURED.--Scientists	measured.--scientist	NNS
6912	6197	11	have	have	VBP
6912	6197	12	worked	work	VBN
6912	6197	13	with	with	IN
6912	6197	14	care	care	NN
6912	6197	15	to	to	TO
6912	6197	16	obtain	obtain	VB
6912	6197	17	accurate	accurate	JJ
6912	6197	18	data	datum	NNS
6912	6197	19	for	for	IN
6912	6197	20	the	the	DT
6912	6197	21	measurement	measurement	NN
6912	6197	22	of	of	IN
6912	6197	23	the	the	DT
6912	6197	24	heat	heat	NN
6912	6197	25	produced	produce	VBN
6912	6197	26	by	by	IN
6912	6197	27	foods	food	NNS
6912	6197	28	burning	burn	VBG
6912	6197	29	in	in	IN
6912	6197	30	the	the	DT
6912	6197	31	body	body	NN
6912	6197	32	.	.	.
6912	6198	1	The	the	DT
6912	6198	2	data	datum	NNS
6912	6198	3	accepted	accept	VBN
6912	6198	4	to	to	IN
6912	6198	5	-	-	HYPH
6912	6198	6	day	day	NN
6912	6198	7	differ	differ	VB
6912	6198	8	from	from	IN
6912	6198	9	those	those	DT
6912	6198	10	given	give	VBN
6912	6198	11	by	by	IN
6912	6198	12	Rubner	Rubner	NNP
6912	6198	13	some	some	DT
6912	6198	14	years	year	NNS
6912	6198	15	ago	ago	RB
6912	6198	16	.	.	.
6912	6199	1	[	[	-LRB-
6912	6199	2	Footnote	Footnote	NNP
6912	6199	3	88	88	CD
6912	6199	4	:	:	:
6912	6199	5	See	see	VB
6912	6199	6	"	"	``
6912	6199	7	Chemistry	Chemistry	NNP
6912	6199	8	of	of	IN
6912	6199	9	Foods	Foods	NNPS
6912	6199	10	and	and	CC
6912	6199	11	Nutrition	Nutrition	NNP
6912	6199	12	,	,	,
6912	6199	13	"	"	''
6912	6199	14	Second	Second	NNP
6912	6199	15	Edition	Edition	NNP
6912	6199	16	,	,	,
6912	6199	17	by	by	IN
6912	6199	18	Henry	Henry	NNP
6912	6199	19	C.	C.	NNP
6912	6199	20	Sherman	Sherman	NNP
6912	6199	21	,	,	,
6912	6199	22	Ph.D.	ph.d.	NN
6912	6199	23	,	,	,
6912	6199	24	p.	p.	NN
6912	6199	25	143	143	CD
6912	6199	26	,	,	,
6912	6199	27	"	"	``
6912	6199	28	Physiological	physiological	JJ
6912	6199	29	Fuel	fuel	NN
6912	6199	30	Values	value	NNS
6912	6199	31	.	.	.
6912	6199	32	"	"	''
6912	6199	33	]	]	-RRB-
6912	6200	1	1	1	CD
6912	6200	2	gram	gram	NN
6912	6200	3	protein	protein	NN
6912	6200	4	yields	yield	NNS
6912	6200	5	4	4	CD
6912	6200	6	Calories	calorie	NNS
6912	6200	7	1	1	CD
6912	6200	8	gram	gram	NN
6912	6200	9	fat	fat	JJ
6912	6200	10	yields	yield	NNS
6912	6200	11	9	9	CD
6912	6200	12	Calories	calorie	NNS
6912	6200	13	1	1	CD
6912	6200	14	gram	gram	NN
6912	6200	15	carbohydrate	carbohydrate	NN
6912	6200	16	yields	yield	NNS
6912	6200	17	4	4	CD
6912	6200	18	Calories	calorie	NNS
6912	6200	19	Expressing	express	VBG
6912	6200	20	grams	gram	NNS
6912	6200	21	approximately	approximately	RB
6912	6200	22	in	in	IN
6912	6200	23	ounces	ounce	NNS
6912	6200	24	,	,	,
6912	6200	25	these	these	DT
6912	6200	26	data	datum	NNS
6912	6200	27	become	become	VBP
6912	6200	28	:	:	:
6912	6200	29	1	1	CD
6912	6200	30	ounce	ounce	NN
6912	6200	31	of	of	IN
6912	6200	32	protein	protein	NN
6912	6200	33	yields	yield	NNS
6912	6200	34	113	113	CD
6912	6200	35	Calories	calorie	NNS
6912	6200	36	1	1	CD
6912	6200	37	ounce	ounce	NN
6912	6200	38	of	of	IN
6912	6200	39	fat	fat	JJ
6912	6200	40	yields	yield	NNS
6912	6200	41	255	255	CD
6912	6200	42	Calories	calorie	NNS
6912	6200	43	1	1	CD
6912	6200	44	ounce	ounce	NN
6912	6200	45	of	of	IN
6912	6200	46	carbohydrate	carbohydrate	NN
6912	6200	47	yields	yield	NNS
6912	6200	48	113	113	CD
6912	6200	49	Calories	calorie	NNS
6912	6200	50	[	[	-LRB-
6912	6200	51	Illustration	illustration	NN
6912	6200	52	:	:	:
6912	6200	53	FIGURE	FIGURE	NNP
6912	6200	54	82.--ILLUSTRATING	82.--illustrating	CD
6912	6200	55	THE	the	DT
6912	6200	56	AMOUNT	amount	NN
6912	6200	57	OF	of	IN
6912	6200	58	HEAT	HEAT	NNP
6912	6200	59	REPRESENTED	represent	VBD
6912	6200	60	BY	by	IN
6912	6200	61	ONE	one	CD
6912	6200	62	CALORIE	calorie	NN
6912	6200	63	.	.	.
6912	6200	64	]	]	-RRB-
6912	6201	1	In	in	IN
6912	6201	2	order	order	NN
6912	6201	3	to	to	TO
6912	6201	4	find	find	VB
6912	6201	5	the	the	DT
6912	6201	6	fuel	fuel	NN
6912	6201	7	value	value	NN
6912	6201	8	of	of	IN
6912	6201	9	foods	food	NNS
6912	6201	10	,	,	,
6912	6201	11	it	-PRON-	PRP
6912	6201	12	is	be	VBZ
6912	6201	13	necessary	necessary	JJ
6912	6201	14	to	to	TO
6912	6201	15	know	know	VB
6912	6201	16	their	-PRON-	PRP$
6912	6201	17	composition	composition	NN
6912	6201	18	.	.	.
6912	6202	1	For	for	IN
6912	6202	2	such	such	JJ
6912	6202	3	data	datum	NNS
6912	6202	4	_	_	NNP
6912	6202	5	United	United	NNP
6912	6202	6	States	States	NNP
6912	6202	7	Department	Department	NNP
6912	6202	8	of	of	IN
6912	6202	9	Agriculture	Agriculture	NNP
6912	6202	10	_	_	NNP
6912	6202	11	Bulletin	Bulletin	NNP
6912	6202	12	No	No	NNP
6912	6202	13	.	.	.
6912	6203	1	28	28	CD
6912	6203	2	is	be	VBZ
6912	6203	3	a	a	DT
6912	6203	4	valuable	valuable	JJ
6912	6203	5	source	source	NN
6912	6203	6	.	.	.
6912	6204	1	_	_	NNP
6912	6204	2	Flour_.--The	flour_.--the	CD
6912	6204	3	fuel	fuel	NN
6912	6204	4	content	content	NN
6912	6204	5	of	of	IN
6912	6204	6	flour	flour	NN
6912	6204	7	is	be	VBZ
6912	6204	8	(	(	-LRB-
6912	6204	9	see	see	VB
6912	6204	10	_	_	NNP
6912	6204	11	United	United	NNP
6912	6204	12	States	States	NNP
6912	6204	13	Department	Department	NNP
6912	6204	14	of	of	IN
6912	6204	15	Agriculture	Agriculture	NNP
6912	6204	16	_	_	NNP
6912	6204	17	,	,	,
6912	6204	18	Bulletin	Bulletin	NNP
6912	6204	19	No	no	UH
6912	6204	20	.	.	.
6912	6205	1	28	28	CD
6912	6205	2	,	,	,
6912	6205	3	p.	p.	NN
6912	6205	4	58	58	CD
6912	6205	5	,	,	,
6912	6205	6	All	all	DT
6912	6205	7	Analyses	Analyses	NNP
6912	6205	8	Average	average	JJ
6912	6205	9	)	)	-RRB-
6912	6205	10	:	:	:
6912	6205	11	10.6	10.6	CD
6912	6205	12	per	per	IN
6912	6205	13	cent	cent	NN
6912	6205	14	protein	protein	NN
6912	6205	15	;	;	:
6912	6205	16	1.1	1.1	CD
6912	6205	17	per	per	NN
6912	6205	18	cent	cent	NN
6912	6205	19	fat	fat	NN
6912	6205	20	;	;	:
6912	6205	21	76.3	76.3	CD
6912	6205	22	per	per	IN
6912	6205	23	cent	cent	NN
6912	6205	24	carbohydrates	carbohydrate	NNS
6912	6205	25	.	.	.
6912	6206	1	Then	then	RB
6912	6206	2	,	,	,
6912	6206	3	1	1	CD
6912	6206	4	ounce	ounce	NN
6912	6206	5	of	of	IN
6912	6206	6	flour	flour	NN
6912	6206	7	contains	contain	NNS
6912	6206	8	,	,	,
6912	6206	9	0.106	0.106	CD
6912	6206	10	ounce	ounce	NN
6912	6206	11	of	of	IN
6912	6206	12	protein	protein	NN
6912	6206	13	;	;	:
6912	6206	14	0.011	0.011	CD
6912	6206	15	ounce	ounce	NN
6912	6206	16	of	of	IN
6912	6206	17	fat	fat	NN
6912	6206	18	;	;	:
6912	6206	19	0.763	0.763	CD
6912	6206	20	ounce	ounce	NN
6912	6206	21	carbohydrates	carbohydrate	NNS
6912	6206	22	.	.	.
6912	6207	1	The	the	DT
6912	6207	2	protein	protein	NN
6912	6207	3	in	in	IN
6912	6207	4	one	one	CD
6912	6207	5	ounce	ounce	NN
6912	6207	6	of	of	IN
6912	6207	7	flour	flour	NN
6912	6207	8	yields	yield	NNS
6912	6207	9	(	(	-LRB-
6912	6207	10	113	113	CD
6912	6207	11	x	x	SYM
6912	6207	12	0106	0106	CD
6912	6207	13	=)	=)	NN
6912	6207	14	11.97	11.97	CD
6912	6207	15	Calories	calorie	NNS
6912	6207	16	.	.	.
6912	6208	1	[	[	-LRB-
6912	6208	2	Illustration	illustration	NN
6912	6208	3	:	:	:
6912	6208	4	FIGURE	FIGURE	NNP
6912	6208	5	83.--COMPARATIVE	83.--comparative	CD
6912	6208	6	WEIGHTS	weights	NN
6912	6208	7	OF	of	IN
6912	6208	8	100-CALORIE	100-calorie	CD
6912	6208	9	PORTIONS	portions	NN
6912	6208	10	OF	of	IN
6912	6208	11	FOODS	FOODS	NNP
6912	6208	12	.	.	.
6912	6208	13	]	]	-RRB-
6912	6209	1	The	the	DT
6912	6209	2	fat	fat	NN
6912	6209	3	in	in	IN
6912	6209	4	one	one	CD
6912	6209	5	ounce	ounce	NN
6912	6209	6	of	of	IN
6912	6209	7	flour	flour	NN
6912	6209	8	yields	yield	NNS
6912	6209	9	(	(	-LRB-
6912	6209	10	255	255	CD
6912	6209	11	x	x	SYM
6912	6209	12	0.011	0.011	CD
6912	6209	13	=)	=)	NN
6912	6209	14	2.80	2.80	CD
6912	6209	15	Calories	calorie	NNS
6912	6209	16	.	.	.
6912	6210	1	The	the	DT
6912	6210	2	carbohydrates	carbohydrate	NNS
6912	6210	3	in	in	IN
6912	6210	4	one	one	CD
6912	6210	5	ounce	ounce	NN
6912	6210	6	of	of	IN
6912	6210	7	flour	flour	NN
6912	6210	8	yield	yield	NN
6912	6210	9	(	(	-LRB-
6912	6210	10	113	113	CD
6912	6210	11	x	x	SYM
6912	6210	12	0.763	0.763	CD
6912	6210	13	=)	=)	NN
6912	6210	14	86.21	86.21	CD
6912	6210	15	Calories	Calories	NNPS
6912	6210	16	.	.	.
6912	6211	1	Total	total	JJ
6912	6211	2	Calories	Calories	NNPS
6912	6211	3	furnished	furnish	VBN
6912	6211	4	by	by	IN
6912	6211	5	1	1	CD
6912	6211	6	ounce	ounce	NN
6912	6211	7	of	of	IN
6912	6211	8	flour	flour	NN
6912	6211	9	are	be	VBP
6912	6211	10	(	(	-LRB-
6912	6211	11	11.97	11.97	CD
6912	6211	12	+	+	SYM
6912	6211	13	2.80	2.80	CD
6912	6211	14	+	+	SYM
6912	6211	15	86.21	86.21	CD
6912	6211	16	=)	=)	NN
6912	6211	17	100.98	100.98	CD
6912	6211	18	.	.	.
6912	6212	1	_	_	NNP
6912	6212	2	Butter_.--The	Butter_.--The	NNP
6912	6212	3	fuel	fuel	NN
6912	6212	4	content	content	NN
6912	6212	5	of	of	IN
6912	6212	6	butter	butter	NN
6912	6212	7	is	be	VBZ
6912	6212	8	(	(	-LRB-
6912	6212	9	see	see	VB
6912	6212	10	_	_	NNP
6912	6212	11	United	United	NNP
6912	6212	12	States	States	NNP
6912	6212	13	Department	Department	NNP
6912	6212	14	of	of	IN
6912	6212	15	Agriculture	Agriculture	NNP
6912	6212	16	_	_	NNP
6912	6212	17	,	,	,
6912	6212	18	Bulletin	Bulletin	NNP
6912	6212	19	No	no	UH
6912	6212	20	.	.	.
6912	6213	1	28	28	CD
6912	6213	2	,	,	,
6912	6213	3	p.	p.	NN
6912	6213	4	54	54	CD
6912	6213	5	)	)	-RRB-
6912	6213	6	:	:	:
6912	6213	7	1	1	CD
6912	6213	8	per	per	NN
6912	6213	9	cent	cent	NN
6912	6213	10	protein	protein	NN
6912	6213	11	;	;	:
6912	6213	12	85	85	CD
6912	6213	13	per	per	NN
6912	6213	14	cent	cent	NN
6912	6213	15	fat	fat	NN
6912	6213	16	;	;	:
6912	6213	17	no	no	DT
6912	6213	18	carbohydrates	carbohydrate	NNS
6912	6213	19	.	.	.
6912	6214	1	1	1	CD
6912	6214	2	ounce	ounce	NN
6912	6214	3	of	of	IN
6912	6214	4	butter	butter	NN
6912	6214	5	contains	contain	VBZ
6912	6214	6	0.01	0.01	CD
6912	6214	7	ounce	ounce	NN
6912	6214	8	of	of	IN
6912	6214	9	protein	protein	NN
6912	6214	10	,	,	,
6912	6214	11	0.85	0.85	CD
6912	6214	12	ounce	ounce	NN
6912	6214	13	of	of	IN
6912	6214	14	fat	fat	NN
6912	6214	15	,	,	,
6912	6214	16	and	and	CC
6912	6214	17	no	no	DT
6912	6214	18	carbohydrates	carbohydrate	NNS
6912	6214	19	.	.	.
6912	6215	1	The	the	DT
6912	6215	2	protein	protein	NN
6912	6215	3	in	in	IN
6912	6215	4	one	one	CD
6912	6215	5	ounce	ounce	NN
6912	6215	6	of	of	IN
6912	6215	7	butter	butter	NN
6912	6215	8	yields	yield	NNS
6912	6215	9	(	(	-LRB-
6912	6215	10	0.01	0.01	CD
6912	6215	11	x	x	SYM
6912	6215	12	113	113	CD
6912	6215	13	=)	=)	NN
6912	6215	14	1.13	1.13	CD
6912	6215	15	Calories	Calories	NNP
6912	6215	16	.	.	.
6912	6216	1	The	the	DT
6912	6216	2	fat	fat	NN
6912	6216	3	in	in	IN
6912	6216	4	one	one	CD
6912	6216	5	ounce	ounce	NN
6912	6216	6	of	of	IN
6912	6216	7	butter	butter	NN
6912	6216	8	yields	yield	NNS
6912	6216	9	(	(	-LRB-
6912	6216	10	0.85	0.85	CD
6912	6216	11	x	x	SYM
6912	6216	12	255	255	CD
6912	6216	13	=)	=)	NN
6912	6216	14	216.75	216.75	CD
6912	6216	15	Calories	Calories	NNPS
6912	6216	16	.	.	.
6912	6217	1	Number	number	NN
6912	6217	2	of	of	IN
6912	6217	3	total	total	JJ
6912	6217	4	Calories	calorie	NNS
6912	6217	5	furnished	furnish	VBN
6912	6217	6	by	by	IN
6912	6217	7	one	one	CD
6912	6217	8	ounce	ounce	NN
6912	6217	9	of	of	IN
6912	6217	10	butter	butter	NN
6912	6217	11	is	be	VBZ
6912	6217	12	(	(	-LRB-
6912	6217	13	1.13	1.13	CD
6912	6217	14	+	+	SYM
6912	6217	15	216.75=	216.75=	CD
6912	6217	16	)	)	-RRB-
6912	6217	17	217.88	217.88	CD
6912	6217	18	.	.	.
6912	6218	1	_	_	NNP
6912	6218	2	Sugar_.--The	sugar_.--the	JJ
6912	6218	3	fuel	fuel	NN
6912	6218	4	content	content	NN
6912	6218	5	of	of	IN
6912	6218	6	sugar	sugar	NN
6912	6218	7	is	be	VBZ
6912	6218	8	(	(	-LRB-
6912	6218	9	see	see	VB
6912	6218	10	_	_	NNP
6912	6218	11	United	United	NNP
6912	6218	12	States	States	NNP
6912	6218	13	Department	Department	NNP
6912	6218	14	of	of	IN
6912	6218	15	Agriculture	Agriculture	NNP
6912	6218	16	_	_	NNP
6912	6218	17	,	,	,
6912	6218	18	Bulletin	Bulletin	NNP
6912	6218	19	No	no	UH
6912	6218	20	.	.	.
6912	6219	1	28	28	CD
6912	6219	2	,	,	,
6912	6219	3	p.	p.	NN
6912	6219	4	65	65	CD
6912	6219	5	)	)	-RRB-
6912	6219	6	no	no	DT
6912	6219	7	per	per	IN
6912	6219	8	cent	cent	NN
6912	6219	9	protein	protein	NN
6912	6219	10	;	;	:
6912	6219	11	no	no	DT
6912	6219	12	per	per	IN
6912	6219	13	cent	cent	NN
6912	6219	14	fat	fat	NN
6912	6219	15	;	;	:
6912	6219	16	100	100	CD
6912	6219	17	per	per	NN
6912	6219	18	cent	cent	NN
6912	6219	19	carbohydrates	carbohydrate	NNS
6912	6219	20	.	.	.
6912	6220	1	1	1	CD
6912	6220	2	ounce	ounce	NN
6912	6220	3	of	of	IN
6912	6220	4	sugar	sugar	NN
6912	6220	5	contains	contain	VBZ
6912	6220	6	no	no	DT
6912	6220	7	protein	protein	NN
6912	6220	8	,	,	,
6912	6220	9	no	no	DT
6912	6220	10	fat	fat	NN
6912	6220	11	,	,	,
6912	6220	12	and	and	CC
6912	6220	13	1	1	CD
6912	6220	14	ounce	ounce	NN
6912	6220	15	carbohydrates	carbohydrate	NNS
6912	6220	16	.	.	.
6912	6221	1	1	1	CD
6912	6221	2	ounce	ounce	NN
6912	6221	3	sugar	sugar	NN
6912	6221	4	yields	yield	NNS
6912	6221	5	(	(	-LRB-
6912	6221	6	113	113	CD
6912	6221	7	x	x	SYM
6912	6221	8	1	1	CD
6912	6221	9	=)	=)	NN
6912	6221	10	113	113	CD
6912	6221	11	Calories	calorie	NNS
6912	6221	12	.	.	.
6912	6222	1	HOW	how	WRB
6912	6222	2	THE	the	DT
6912	6222	3	WEIGHT	WEIGHT	NNS
6912	6222	4	OF	of	IN
6912	6222	5	FOOD	food	NN
6912	6222	6	MATERIALS	material	NNS
6912	6222	7	PRODUCING	produce	VBG
6912	6222	8	100	100	CD
6912	6222	9	CALORIES	calorie	NNS
6912	6222	10	IS	be	VBZ
6912	6222	11	MEASURED.--For	measured.--for	JJ
6912	6222	12	practical	practical	JJ
6912	6222	13	work	work	NN
6912	6222	14	in	in	IN
6912	6222	15	computing	compute	VBG
6912	6222	16	the	the	DT
6912	6222	17	fuel	fuel	NN
6912	6222	18	value	value	NN
6912	6222	19	of	of	IN
6912	6222	20	foods	food	NNS
6912	6222	21	,	,	,
6912	6222	22	it	-PRON-	PRP
6912	6222	23	has	have	VBZ
6912	6222	24	been	be	VBN
6912	6222	25	found	find	VBN
6912	6222	26	more	more	RBR
6912	6222	27	convenient	convenient	JJ
6912	6222	28	to	to	TO
6912	6222	29	reduce	reduce	VB
6912	6222	30	all	all	DT
6912	6222	31	data	datum	NNS
6912	6222	32	to	to	IN
6912	6222	33	terms	term	NNS
6912	6222	34	which	which	WDT
6912	6222	35	express	express	VBP
6912	6222	36	equal	equal	JJ
6912	6222	37	fuel	fuel	NN
6912	6222	38	value	value	NN
6912	6222	39	instead	instead	RB
6912	6222	40	of	of	IN
6912	6222	41	equal	equal	JJ
6912	6222	42	weight	weight	NN
6912	6222	43	as	as	IN
6912	6222	44	in	in	IN
6912	6222	45	the	the	DT
6912	6222	46	foregoing	foregoing	NN
6912	6222	47	paragraph	paragraph	NN
6912	6222	48	.	.	.
6912	6223	1	One	one	CD
6912	6223	2	hundred	hundred	CD
6912	6223	3	Calories	Calories	NNPS
6912	6223	4	is	be	VBZ
6912	6223	5	the	the	DT
6912	6223	6	unit	unit	NN
6912	6223	7	chosen	choose	VBN
6912	6223	8	.	.	.
6912	6224	1	The	the	DT
6912	6224	2	weight	weight	NN
6912	6224	3	of	of	IN
6912	6224	4	a	a	DT
6912	6224	5	food	food	NN
6912	6224	6	which	which	WDT
6912	6224	7	,	,	,
6912	6224	8	when	when	WRB
6912	6224	9	"	"	``
6912	6224	10	burned	burn	VBD
6912	6224	11	"	"	''
6912	6224	12	in	in	IN
6912	6224	13	the	the	DT
6912	6224	14	body	body	NN
6912	6224	15	,	,	,
6912	6224	16	will	will	MD
6912	6224	17	produce	produce	VB
6912	6224	18	one	one	CD
6912	6224	19	hundred	hundred	CD
6912	6224	20	Calories	Calories	NNPS
6912	6224	21	is	be	VBZ
6912	6224	22	the	the	DT
6912	6224	23	desired	desire	VBN
6912	6224	24	data	datum	NNS
6912	6224	25	.	.	.
6912	6225	1	This	this	DT
6912	6225	2	weight	weight	NN
6912	6225	3	is	be	VBZ
6912	6225	4	termed	term	VBN
6912	6225	5	a	a	DT
6912	6225	6	_	_	NNP
6912	6225	7	standard	standard	JJ
6912	6225	8	portion	portion	NN
6912	6225	9	_	_	NNP
6912	6225	10	or	or	CC
6912	6225	11	a	a	DT
6912	6225	12	_	_	NNP
6912	6225	13	100-Calorie	100-Calorie	NNP
6912	6225	14	portion	portion	NN
6912	6225	15	_	_	NNP
6912	6225	16	(	(	-LRB-
6912	6225	17	see	see	VB
6912	6225	18	Figures	Figures	NNP
6912	6225	19	83	83	CD
6912	6225	20	and	and	CC
6912	6225	21	84	84	CD
6912	6225	22	)	)	-RRB-
6912	6225	23	.	.	.
6912	6226	1	From	from	IN
6912	6226	2	the	the	DT
6912	6226	3	previous	previous	JJ
6912	6226	4	work	work	NN
6912	6226	5	,	,	,
6912	6226	6	it	-PRON-	PRP
6912	6226	7	is	be	VBZ
6912	6226	8	a	a	DT
6912	6226	9	simple	simple	JJ
6912	6226	10	matter	matter	NN
6912	6226	11	to	to	TO
6912	6226	12	compute	compute	VB
6912	6226	13	in	in	IN
6912	6226	14	ounces	ounce	NNS
6912	6226	15	the	the	DT
6912	6226	16	quantity	quantity	NN
6912	6226	17	of	of	IN
6912	6226	18	food	food	NN
6912	6226	19	materials	material	NNS
6912	6226	20	which	which	WDT
6912	6226	21	will	will	MD
6912	6226	22	yield	yield	VB
6912	6226	23	100	100	CD
6912	6226	24	Calories	calorie	NNS
6912	6226	25	.	.	.
6912	6227	1	If	if	IN
6912	6227	2	1	1	CD
6912	6227	3	ounce	ounce	NN
6912	6227	4	of	of	IN
6912	6227	5	flour	flour	NN
6912	6227	6	yields	yield	NNS
6912	6227	7	100.98	100.98	CD
6912	6227	8	Calories	Calories	NNP
6912	6227	9	and	and	CC
6912	6227	10	_	_	NNP
6912	6227	11	x	x	NNP
6912	6227	12	_	_	NNP
6912	6227	13	represents	represent	VBZ
6912	6227	14	the	the	DT
6912	6227	15	number	number	NN
6912	6227	16	of	of	IN
6912	6227	17	ounces	ounce	NNS
6912	6227	18	of	of	IN
6912	6227	19	flour	flour	NN
6912	6227	20	which	which	WDT
6912	6227	21	will	will	MD
6912	6227	22	yield	yield	VB
6912	6227	23	100	100	CD
6912	6227	24	Calories	calorie	NNS
6912	6227	25	,	,	,
6912	6227	26	then	then	RB
6912	6227	27	_	_	NNP
6912	6227	28	x_/1=100/100.98	x_/1=100/100.98	NNP
6912	6227	29	or	or	CC
6912	6227	30	_	_	NNP
6912	6227	31	x_=0.99	x_=0.99	NNP
6912	6227	32	,	,	,
6912	6227	33	the	the	DT
6912	6227	34	number	number	NN
6912	6227	35	of	of	IN
6912	6227	36	ounces	ounce	NNS
6912	6227	37	of	of	IN
6912	6227	38	flour	flour	NN
6912	6227	39	which	which	WDT
6912	6227	40	yield	yield	VBP
6912	6227	41	100	100	CD
6912	6227	42	Calories	Calories	NNPS
6912	6227	43	,	,	,
6912	6227	44	_	_	NNP
6912	6227	45	i.e.	i.e.	FW
6912	6227	46	_	_	NNP
6912	6227	47	a	a	DT
6912	6227	48	100-Calorie	100-Calorie	NNP
6912	6227	49	portion	portion	NN
6912	6227	50	of	of	IN
6912	6227	51	flour	flour	NN
6912	6227	52	.	.	.
6912	6228	1	If	if	IN
6912	6228	2	1	1	CD
6912	6228	3	ounce	ounce	NN
6912	6228	4	of	of	IN
6912	6228	5	butter	butter	NN
6912	6228	6	yields	yield	NNS
6912	6228	7	217.88	217.88	CD
6912	6228	8	Calories	Calories	NNPS
6912	6228	9	and	and	CC
6912	6228	10	_	_	NNP
6912	6228	11	x	x	NNP
6912	6228	12	_	_	NNP
6912	6228	13	represents	represent	VBZ
6912	6228	14	the	the	DT
6912	6228	15	number	number	NN
6912	6228	16	of	of	IN
6912	6228	17	ounces	ounce	NNS
6912	6228	18	of	of	IN
6912	6228	19	butter	butter	NN
6912	6228	20	which	which	WDT
6912	6228	21	will	will	MD
6912	6228	22	yield	yield	VB
6912	6228	23	100	100	CD
6912	6228	24	Calories	calorie	NNS
6912	6228	25	,	,	,
6912	6228	26	then	then	RB
6912	6228	27	_	_	NNP
6912	6228	28	x_/1=100/217.88	x_/1=100/217.88	NNP
6912	6228	29	or	or	CC
6912	6228	30	_	_	NNP
6912	6228	31	x_=0.45	x_=0.45	NNP
6912	6228	32	,	,	,
6912	6228	33	the	the	DT
6912	6228	34	number	number	NN
6912	6228	35	of	of	IN
6912	6228	36	ounces	ounce	NNS
6912	6228	37	of	of	IN
6912	6228	38	butter	butter	NN
6912	6228	39	which	which	WDT
6912	6228	40	yield	yield	VBP
6912	6228	41	100	100	CD
6912	6228	42	Calories	Calories	NNPS
6912	6228	43	,	,	,
6912	6228	44	_	_	NNP
6912	6228	45	i.e.	i.e.	FW
6912	6228	46	_	_	NNP
6912	6228	47	a	a	DT
6912	6228	48	100-Calorie	100-Calorie	NNP
6912	6228	49	portion	portion	NN
6912	6228	50	of	of	IN
6912	6228	51	butter	butter	NN
6912	6228	52	.	.	.
6912	6229	1	[	[	-LRB-
6912	6229	2	Illustration	illustration	NN
6912	6229	3	:	:	:
6912	6229	4	FIGURE	FIGURE	NNP
6912	6229	5	84	84	CD
6912	6229	6	-	-	HYPH
6912	6229	7	-100-CALORIE	-100-calorie	NN
6912	6229	8	PORTIONS	portions	NN
6912	6229	9	OF	of	IN
6912	6229	10	FOODS	foods	NN
6912	6229	11	.	.	.
6912	6230	1	a	a	DT
6912	6230	2	,	,	,
6912	6230	3	banana	banana	NN
6912	6230	4	,	,	,
6912	6230	5	b	b	NN
6912	6230	6	,	,	,
6912	6230	7	butter	butter	NN
6912	6230	8	,	,	,
6912	6230	9	c	c	NN
6912	6230	10	,	,	,
6912	6230	11	eggs	egg	NNS
6912	6230	12	d	d	NN
6912	6230	13	,	,	,
6912	6230	14	meat	meat	NN
6912	6230	15	;	;	:
6912	6230	16	e	e	NN
6912	6230	17	,	,	,
6912	6230	18	bread	bread	NN
6912	6230	19	.	.	.
6912	6230	20	]	]	-RRB-
6912	6231	1	If	if	IN
6912	6231	2	1	1	CD
6912	6231	3	ounce	ounce	NN
6912	6231	4	of	of	IN
6912	6231	5	sugar	sugar	NN
6912	6231	6	yields	yield	VBZ
6912	6231	7	113	113	CD
6912	6231	8	Calories	calorie	NNS
6912	6231	9	and	and	CC
6912	6231	10	x	x	NNP
6912	6231	11	represents	represent	VBZ
6912	6231	12	the	the	DT
6912	6231	13	number	number	NN
6912	6231	14	of	of	IN
6912	6231	15	ounces	ounce	NNS
6912	6231	16	of	of	IN
6912	6231	17	sugar	sugar	NN
6912	6231	18	which	which	WDT
6912	6231	19	will	will	MD
6912	6231	20	yield	yield	VB
6912	6231	21	100	100	CD
6912	6231	22	Calories	calorie	NNS
6912	6231	23	,	,	,
6912	6231	24	then	then	RB
6912	6231	25	_	_	NNP
6912	6231	26	x_/1=100/113	x_/1=100/113	NNP
6912	6231	27	or	or	CC
6912	6231	28	_	_	NNP
6912	6231	29	x_=0.88	x_=0.88	NNP
6912	6231	30	,	,	,
6912	6231	31	the	the	DT
6912	6231	32	number	number	NN
6912	6231	33	of	of	IN
6912	6231	34	ounces	ounce	NNS
6912	6231	35	of	of	IN
6912	6231	36	sugar	sugar	NN
6912	6231	37	which	which	WDT
6912	6231	38	will	will	MD
6912	6231	39	yield	yield	VB
6912	6231	40	100	100	CD
6912	6231	41	Calories	Calories	NNPS
6912	6231	42	,	,	,
6912	6231	43	_	_	NNP
6912	6231	44	i.e.	i.e.	FW
6912	6231	45	_	_	NNP
6912	6231	46	a	a	DT
6912	6231	47	100-Calorie	100-Calorie	NNP
6912	6231	48	portion	portion	NN
6912	6231	49	of	of	IN
6912	6231	50	sugar	sugar	NN
6912	6231	51	.	.	.
6912	6232	1	HOW	how	WRB
6912	6232	2	THE	the	DT
6912	6232	3	FUEL	FUEL	NNP
6912	6232	4	VALUE	value	NN
6912	6232	5	OF	of	IN
6912	6232	6	A	a	DT
6912	6232	7	COMBINATION	combination	NN
6912	6232	8	OF	of	IN
6912	6232	9	FOOD	FOOD	NNP
6912	6232	10	MATERIAL	MATERIAL	NNP
6912	6232	11	IS	IS	NNP
6912	6232	12	MEASURED.--It	MEASURED.--It	NNP
6912	6232	13	is	be	VBZ
6912	6232	14	possible	possible	JJ
6912	6232	15	to	to	TO
6912	6232	16	compute	compute	VB
6912	6232	17	the	the	DT
6912	6232	18	fuel	fuel	NN
6912	6232	19	value	value	NN
6912	6232	20	of	of	IN
6912	6232	21	a	a	DT
6912	6232	22	food	food	NN
6912	6232	23	that	that	WDT
6912	6232	24	is	be	VBZ
6912	6232	25	made	make	VBN
6912	6232	26	up	up	RP
6912	6232	27	of	of	IN
6912	6232	28	several	several	JJ
6912	6232	29	food	food	NN
6912	6232	30	materials	material	NNS
6912	6232	31	.	.	.
6912	6233	1	To	to	TO
6912	6233	2	do	do	VB
6912	6233	3	this	this	DT
6912	6233	4	one	one	PRP
6912	6233	5	must	must	MD
6912	6233	6	know	know	VB
6912	6233	7	or	or	CC
6912	6233	8	find	find	VB
6912	6233	9	:	:	:
6912	6233	10	(	(	-LRB-
6912	6233	11	_	_	NNP
6912	6233	12	a	a	DT
6912	6233	13	_	_	NNP
6912	6233	14	)	)	-RRB-
6912	6233	15	Recipe	Recipe	NNP
6912	6233	16	for	for	IN
6912	6233	17	food	food	NN
6912	6233	18	.	.	.
6912	6234	1	(	(	-LRB-
6912	6234	2	_	_	NNP
6912	6234	3	b	b	NNP
6912	6234	4	_	_	NNP
6912	6234	5	)	)	-RRB-
6912	6234	6	Weight	Weight	NNP
6912	6234	7	and	and	CC
6912	6234	8	measure	measure	NN
6912	6234	9	of	of	IN
6912	6234	10	combustible	combustible	JJ
6912	6234	11	food	food	NN
6912	6234	12	materials	material	NNS
6912	6234	13	.	.	.
6912	6235	1	(	(	-LRB-
6912	6235	2	_	_	NNP
6912	6235	3	c	c	NNP
6912	6235	4	_	_	NNP
6912	6235	5	)	)	-RRB-
6912	6235	6	Number	Number	NNP
6912	6235	7	of	of	IN
6912	6235	8	Calories	calorie	NNS
6912	6235	9	yielded	yield	VBN
6912	6235	10	by	by	IN
6912	6235	11	one	one	CD
6912	6235	12	ounce	ounce	NN
6912	6235	13	of	of	IN
6912	6235	14	each	each	DT
6912	6235	15	of	of	IN
6912	6235	16	the	the	DT
6912	6235	17	combustible	combustible	JJ
6912	6235	18	foodstuffs	foodstuff	NNS
6912	6235	19	.	.	.
6912	6236	1	The	the	DT
6912	6236	2	recipe	recipe	NN
6912	6236	3	for	for	IN
6912	6236	4	one	one	CD
6912	6236	5	loaf	loaf	NN
6912	6236	6	of	of	IN
6912	6236	7	bread	bread	NN
6912	6236	8	is	be	VBZ
6912	6236	9	:	:	:
6912	6236	10	1	1	CD
6912	6236	11	cupful	cupful	JJ
6912	6236	12	water	water	NN
6912	6236	13	1	1	CD
6912	6236	14	teaspoonful	teaspoonful	JJ
6912	6236	15	salt	salt	NN
6912	6236	16	1	1	CD
6912	6236	17	teaspoonful	teaspoonful	JJ
6912	6236	18	sugar	sugar	NN
6912	6236	19	3	3	CD
6912	6236	20	1/2	1/2	CD
6912	6236	21	cupfuls	cupful	NNS
6912	6236	22	flour	flour	NN
6912	6236	23	1/2	1/2	CD
6912	6236	24	tablespoonful	tablespoonful	JJ
6912	6236	25	butter	butter	NN
6912	6236	26	1/4	1/4	CD
6912	6236	27	cake	cake	NN
6912	6236	28	compressed	compress	VBN
6912	6236	29	yeast	yeast	NN
6912	6236	30	1/4	1/4	CD
6912	6236	31	cupful	cupful	JJ
6912	6236	32	water	water	NN
6912	6236	33	By	by	IN
6912	6236	34	weighing	weigh	VBG
6912	6236	35	and	and	CC
6912	6236	36	measuring	measure	VBG
6912	6236	37	one	one	CD
6912	6236	38	finds	find	VBZ
6912	6236	39	:	:	:
6912	6236	40	1	1	CD
6912	6236	41	pound	pound	NN
6912	6236	42	sugar	sugar	NN
6912	6236	43	measures	measure	NNS
6912	6236	44	2	2	CD
6912	6236	45	cupfuls	cupful	NNS
6912	6236	46	1	1	CD
6912	6236	47	pound	pound	NN
6912	6236	48	butter	butter	NN
6912	6236	49	measures	measure	NNS
6912	6236	50	2	2	CD
6912	6236	51	cupfuls	cupful	NNS
6912	6236	52	1	1	CD
6912	6236	53	pound	pound	NN
6912	6236	54	flour	flour	NN
6912	6236	55	measures	measure	NNS
6912	6236	56	4	4	CD
6912	6236	57	cupfuls	cupful	NNS
6912	6236	58	Then	then	RB
6912	6236	59	,	,	,
6912	6236	60	1	1	CD
6912	6236	61	teaspoonful	teaspoonful	JJ
6912	6236	62	sugar	sugar	NN
6912	6236	63	weighs	weigh	VBZ
6912	6236	64	0.16	0.16	CD
6912	6236	65	ounce	ounce	NN
6912	6236	66	1/3	1/3	DT
6912	6236	67	tablespoonful	tablespoonful	JJ
6912	6236	68	butter	butter	NN
6912	6236	69	weighs	weigh	VBZ
6912	6236	70	0.25	0.25	CD
6912	6236	71	ounce	ounce	NN
6912	6236	72	3	3	CD
6912	6236	73	1/2	1/2	CD
6912	6236	74	cupfuls	cupful	NNS
6912	6236	75	flour	flour	NN
6912	6236	76	weigh	weigh	NN
6912	6236	77	14.0	14.0	CD
6912	6236	78	ounces	ounce	NNS
6912	6236	79	(	(	-LRB-
6912	6236	80	From	from	IN
6912	6236	81	data	datum	NNS
6912	6236	82	of	of	IN
6912	6236	83	_	_	NNP
6912	6236	84	How	how	WRB
6912	6236	85	the	the	DT
6912	6236	86	Fuel	Fuel	NNP
6912	6236	87	Value	value	NN
6912	6236	88	of	of	IN
6912	6236	89	a	a	DT
6912	6236	90	Food	Food	NNP
6912	6236	91	Material	Material	NNP
6912	6236	92	is	be	VBZ
6912	6236	93	Measured	Measured	NNP
6912	6236	94	_	_	NNP
6912	6236	95	.	.	.
6912	6236	96	)	)	-RRB-
6912	6237	1	1	1	CD
6912	6237	2	teaspoonful	teaspoonful	JJ
6912	6237	3	sugar	sugar	NN
6912	6237	4	yields	yield	NNS
6912	6237	5	(	(	-LRB-
6912	6237	6	113	113	CD
6912	6237	7	x	x	SYM
6912	6237	8	0.16	0.16	CD
6912	6237	9	=)	=)	NN
6912	6237	10	18.08	18.08	CD
6912	6237	11	Calories	calorie	NNS
6912	6237	12	1/2	1/2	CD
6912	6237	13	tablespoonful	tablespoonful	JJ
6912	6237	14	butter	butter	NN
6912	6237	15	yields	yield	NNS
6912	6237	16	(	(	-LRB-
6912	6237	17	217.88	217.88	CD
6912	6237	18	x	x	SYM
6912	6237	19	0.25	0.25	CD
6912	6237	20	=)	=)	NN
6912	6237	21	54.47	54.47	CD
6912	6237	22	Calories	calorie	NNS
6912	6237	23	3	3	CD
6912	6237	24	1/2	1/2	CD
6912	6237	25	cupfuls	cupful	NNS
6912	6237	26	flour	flour	NN
6912	6237	27	yield	yield	NN
6912	6237	28	(	(	-LRB-
6912	6237	29	100.98	100.98	CD
6912	6237	30	x	x	SYM
6912	6237	31	14	14	CD
6912	6237	32	=)	=)	NN
6912	6237	33	1413.72	1413.72	CD
6912	6237	34	Calories	calorie	NNS
6912	6237	35	1	1	CD
6912	6237	36	loaf	loaf	NN
6912	6237	37	of	of	IN
6912	6237	38	bread	bread	NN
6912	6237	39	yields	yield	NNS
6912	6237	40	(	(	-LRB-
6912	6237	41	18.08	18.08	CD
6912	6237	42	+	+	SYM
6912	6237	43	54.47	54.47	CD
6912	6237	44	+	+	SYM
6912	6237	45	1413.72	1413.72	CD
6912	6237	46	=)	=)	NN
6912	6237	47	1486.27	1486.27	CD
6912	6237	48	Calories	calorie	NNS
6912	6237	49	For	for	IN
6912	6237	50	the	the	DT
6912	6237	51	practical	practical	JJ
6912	6237	52	method	method	NN
6912	6237	53	of	of	IN
6912	6237	54	calculating	calculate	VBG
6912	6237	55	diet	diet	NN
6912	6237	56	(	(	-LRB-
6912	6237	57	which	which	WDT
6912	6237	58	is	be	VBZ
6912	6237	59	more	more	RBR
6912	6237	60	fully	fully	RB
6912	6237	61	treated	treat	VBN
6912	6237	62	in	in	IN
6912	6237	63	Lesson	Lesson	NNP
6912	6237	64	CXXXI	CXXXI	NNP
6912	6237	65	)	)	-RRB-
6912	6237	66	,	,	,
6912	6237	67	it	-PRON-	PRP
6912	6237	68	is	be	VBZ
6912	6237	69	convenient	convenient	JJ
6912	6237	70	to	to	TO
6912	6237	71	have	have	VB
6912	6237	72	the	the	DT
6912	6237	73	100-Calorie	100-Calorie	NNP
6912	6237	74	portion	portion	NN
6912	6237	75	of	of	IN
6912	6237	76	a	a	DT
6912	6237	77	recipe	recipe	NN
6912	6237	78	,	,	,
6912	6237	79	or	or	CC
6912	6237	80	a	a	DT
6912	6237	81	"	"	``
6912	6237	82	made	make	VBN
6912	6237	83	"	"	''
6912	6237	84	food	food	NN
6912	6237	85	.	.	.
6912	6238	1	The	the	DT
6912	6238	2	100-Calorie	100-Calorie	NNP
6912	6238	3	portion	portion	NN
6912	6238	4	of	of	IN
6912	6238	5	bread	bread	NN
6912	6238	6	is	be	VBZ
6912	6238	7	estimated	estimate	VBN
6912	6238	8	from	from	IN
6912	6238	9	the	the	DT
6912	6238	10	result	result	NN
6912	6238	11	above	above	IN
6912	6238	12	in	in	IN
6912	6238	13	the	the	DT
6912	6238	14	following	following	JJ
6912	6238	15	manner	manner	NN
6912	6238	16	:	:	:
6912	6238	17	Since	since	IN
6912	6238	18	1486.27	1486.27	CD
6912	6238	19	Calories	calorie	NNS
6912	6238	20	are	be	VBP
6912	6238	21	yielded	yield	VBN
6912	6238	22	by	by	IN
6912	6238	23	one	one	CD
6912	6238	24	loaf	loaf	NN
6912	6238	25	of	of	IN
6912	6238	26	homemade	homemade	JJ
6912	6238	27	bread	bread	NN
6912	6238	28	,	,	,
6912	6238	29	then	then	RB
6912	6238	30	100	100	CD
6912	6238	31	Calories	calorie	NNS
6912	6238	32	are	be	VBP
6912	6238	33	yielded	yield	VBN
6912	6238	34	by	by	IN
6912	6238	35	(	(	-LRB-
6912	6238	36	100/1486.27	100/1486.27	CD
6912	6238	37	=)	=)	NN
6912	6238	38	.06	.06	CD
6912	6238	39	or	or	CC
6912	6238	40	6	6	CD
6912	6238	41	per	per	NN
6912	6238	42	cent	cent	NN
6912	6238	43	of	of	IN
6912	6238	44	a	a	DT
6912	6238	45	loaf	loaf	NN
6912	6238	46	of	of	IN
6912	6238	47	homemade	homemade	JJ
6912	6238	48	bread	bread	NN
6912	6238	49	;	;	:
6912	6238	50	hence	hence	RB
6912	6238	51	,	,	,
6912	6238	52	1/16	1/16	CD
6912	6238	53	(	(	-LRB-
6912	6238	54	6	6	CD
6912	6238	55	)	)	-RRB-
6912	6238	56	or	or	CC
6912	6238	57	1	1	CD
6912	6238	58	slice	slice	NN
6912	6238	59	of	of	IN
6912	6238	60	homemade	homemade	JJ
6912	6238	61	bread	bread	NN
6912	6238	62	yields	yield	NNS
6912	6238	63	100	100	CD
6912	6238	64	Calories	calorie	NNS
6912	6238	65	.	.	.
6912	6239	1	QUESTIONS	questions	VB
6912	6239	2	Find	find	VB
6912	6239	3	the	the	DT
6912	6239	4	number	number	NN
6912	6239	5	of	of	IN
6912	6239	6	Calories	calorie	NNS
6912	6239	7	produced	produce	VBN
6912	6239	8	by	by	IN
6912	6239	9	one	one	CD
6912	6239	10	ounce	ounce	NN
6912	6239	11	of	of	IN
6912	6239	12	milk	milk	NN
6912	6239	13	.	.	.
6912	6240	1	Find	find	VB
6912	6240	2	the	the	DT
6912	6240	3	number	number	NN
6912	6240	4	of	of	IN
6912	6240	5	Calories	calorie	NNS
6912	6240	6	produced	produce	VBN
6912	6240	7	by	by	IN
6912	6240	8	one	one	CD
6912	6240	9	ounce	ounce	NN
6912	6240	10	of	of	IN
6912	6240	11	egg	egg	NN
6912	6240	12	.	.	.
6912	6241	1	Weigh	weigh	VB
6912	6241	2	out	out	RP
6912	6241	3	100-Calorie	100-calorie	JJ
6912	6241	4	portions	portion	NNS
6912	6241	5	of	of	IN
6912	6241	6	flour	flour	NN
6912	6241	7	,	,	,
6912	6241	8	butter	butter	NN
6912	6241	9	,	,	,
6912	6241	10	and	and	CC
6912	6241	11	sugar	sugar	NN
6912	6241	12	.	.	.
6912	6242	1	Measure	measure	VB
6912	6242	2	these	these	DT
6912	6242	3	quantities	quantity	NNS
6912	6242	4	,	,	,
6912	6242	5	using	use	VBG
6912	6242	6	a	a	DT
6912	6242	7	cup	cup	NN
6912	6242	8	for	for	IN
6912	6242	9	the	the	DT
6912	6242	10	flour	flour	NN
6912	6242	11	,	,	,
6912	6242	12	a	a	DT
6912	6242	13	tablespoon	tablespoon	NN
6912	6242	14	for	for	IN
6912	6242	15	the	the	DT
6912	6242	16	butter	butter	NN
6912	6242	17	,	,	,
6912	6242	18	and	and	CC
6912	6242	19	a	a	DT
6912	6242	20	teaspoon	teaspoon	NN
6912	6242	21	for	for	IN
6912	6242	22	the	the	DT
6912	6242	23	sugar	sugar	NN
6912	6242	24	.	.	.
6912	6243	1	Compute	compute	JJ
6912	6243	2	100-Calorie	100-calorie	JJ
6912	6243	3	portions	portion	NNS
6912	6243	4	of	of	IN
6912	6243	5	milk	milk	NN
6912	6243	6	and	and	CC
6912	6243	7	the	the	DT
6912	6243	8	edible	edible	JJ
6912	6243	9	portion	portion	NN
6912	6243	10	of	of	IN
6912	6243	11	eggs	egg	NNS
6912	6243	12	,	,	,
6912	6243	13	then	then	RB
6912	6243	14	weigh	weigh	VB
6912	6243	15	these	these	DT
6912	6243	16	portions	portion	NNS
6912	6243	17	.	.	.
6912	6244	1	Measure	measure	VB
6912	6244	2	this	this	DT
6912	6244	3	portion	portion	NN
6912	6244	4	of	of	IN
6912	6244	5	milk	milk	NN
6912	6244	6	in	in	IN
6912	6244	7	a	a	DT
6912	6244	8	cup	cup	NN
6912	6244	9	.	.	.
6912	6245	1	How	how	WRB
6912	6245	2	many	many	JJ
6912	6245	3	eggs	egg	NNS
6912	6245	4	make	make	VBP
6912	6245	5	a	a	DT
6912	6245	6	standard	standard	JJ
6912	6245	7	portion	portion	NN
6912	6245	8	?	?	.
6912	6246	1	Why	why	WRB
6912	6246	2	are	be	VBP
6912	6246	3	water	water	NN
6912	6246	4	,	,	,
6912	6246	5	salt	salt	NN
6912	6246	6	,	,	,
6912	6246	7	and	and	CC
6912	6246	8	yeast	yeast	NN
6912	6246	9	not	not	RB
6912	6246	10	considered	consider	VBN
6912	6246	11	when	when	WRB
6912	6246	12	the	the	DT
6912	6246	13	fuel	fuel	NN
6912	6246	14	value	value	NN
6912	6246	15	is	be	VBZ
6912	6246	16	computed	compute	VBN
6912	6246	17	?	?	.
6912	6247	1	Compute	compute	VB
6912	6247	2	the	the	DT
6912	6247	3	fuel	fuel	NN
6912	6247	4	value	value	NN
6912	6247	5	of	of	IN
6912	6247	6	1	1	CD
6912	6247	7	pint	pint	NN
6912	6247	8	of	of	IN
6912	6247	9	Soft	Soft	NNP
6912	6247	10	Custard	Custard	NNP
6912	6247	11	.	.	.
6912	6248	1	Find	find	VB
6912	6248	2	the	the	DT
6912	6248	3	100-Calorie	100-Calorie	NNP
6912	6248	4	portion	portion	NN
6912	6248	5	of	of	IN
6912	6248	6	Soft	Soft	NNP
6912	6248	7	Custard	Custard	NNP
6912	6248	8	.	.	.
6912	6249	1	NOTE.--Forms	NOTE.--Forms	NNP
6912	6249	2	A	a	NN
6912	6249	3	and	and	CC
6912	6249	4	B	b	NN
6912	6249	5	given	give	VBN
6912	6249	6	on	on	IN
6912	6249	7	the	the	DT
6912	6249	8	following	follow	VBG
6912	6249	9	pages	page	NNS
6912	6249	10	will	will	MD
6912	6249	11	be	be	VB
6912	6249	12	found	find	VBN
6912	6249	13	convenient	convenient	JJ
6912	6249	14	in	in	IN
6912	6249	15	recording	record	VBG
6912	6249	16	the	the	DT
6912	6249	17	results	result	NNS
6912	6249	18	of	of	IN
6912	6249	19	these	these	DT
6912	6249	20	calculations	calculation	NNS
6912	6249	21	.	.	.
6912	6250	1	LESSON	LESSON	NNP
6912	6250	2	CXVII	CXVII	NNP
6912	6250	3	PLANNING	planning	NN
6912	6250	4	,	,	,
6912	6250	5	COOKING	cooking	NN
6912	6250	6	,	,	,
6912	6250	7	AND	and	CC
6912	6250	8	SERVING	serve	VBG
6912	6250	9	A	a	DT
6912	6250	10	DINNER	dinner	NN
6912	6250	11	Plan	plan	NN
6912	6250	12	a	a	DT
6912	6250	13	plain	plain	JJ
6912	6250	14	dinner	dinner	NN
6912	6250	15	.	.	.
6912	6251	1	[	[	-LRB-
6912	6251	2	Footnote	footnote	NN
6912	6251	3	89	89	CD
6912	6251	4	:	:	:
6912	6251	5	See	see	VB
6912	6251	6	footnote	footnote	NN
6912	6251	7	72	72	CD
6912	6251	8	.	.	.
6912	6251	9	]	]	-RRB-
6912	6252	1	Use	use	VB
6912	6252	2	seasonable	seasonable	JJ
6912	6252	3	foods	food	NNS
6912	6252	4	.	.	.
6912	6253	1	Follow	follow	VB
6912	6253	2	the	the	DT
6912	6253	3	suggestions	suggestion	NNS
6912	6253	4	given	give	VBN
6912	6253	5	in	in	IN
6912	6253	6	Lesson	Lesson	NNP
6912	6253	7	CV	CV	NNP
6912	6253	8	.	.	.
6912	6254	1	Plan	plan	VB
6912	6254	2	the	the	DT
6912	6254	3	menu	menu	NN
6912	6254	4	so	so	IN
6912	6254	5	that	that	IN
6912	6254	6	the	the	DT
6912	6254	7	cost	cost	NN
6912	6254	8	of	of	IN
6912	6254	9	the	the	DT
6912	6254	10	materials	material	NNS
6912	6254	11	used	use	VBN
6912	6254	12	does	do	VBZ
6912	6254	13	not	not	RB
6912	6254	14	exceed	exceed	VB
6912	6254	15	25	25	CD
6912	6254	16	cents	cent	NNS
6912	6254	17	per	per	IN
6912	6254	18	person	person	NN
6912	6254	19	.	.	.
6912	6255	1	Analyze	analyze	VB
6912	6255	2	the	the	DT
6912	6255	3	menu	menu	NN
6912	6255	4	and	and	CC
6912	6255	5	see	see	VB
6912	6255	6	that	that	IN
6912	6255	7	it	-PRON-	PRP
6912	6255	8	meets	meet	VBZ
6912	6255	9	the	the	DT
6912	6255	10	requirements	requirement	NNS
6912	6255	11	stated	state	VBN
6912	6255	12	in	in	IN
6912	6255	13	Lesson	Lesson	NNP
6912	6255	14	CV	CV	NNP
6912	6255	15	.	.	.
6912	6256	1	Cook	cook	VB
6912	6256	2	and	and	CC
6912	6256	3	serve	serve	VB
6912	6256	4	the	the	DT
6912	6256	5	dinner	dinner	NN
6912	6256	6	.	.	.
6912	6257	1	Follow	follow	VB
6912	6257	2	the	the	DT
6912	6257	3	English	English	NNP
6912	6257	4	or	or	CC
6912	6257	5	family	family	NN
6912	6257	6	style	style	NN
6912	6257	7	of	of	IN
6912	6257	8	serving	serve	VBG
6912	6257	9	.	.	.
6912	6258	1	Serve	serve	VB
6912	6258	2	the	the	DT
6912	6258	3	meal	meal	NN
6912	6258	4	without	without	IN
6912	6258	5	a	a	DT
6912	6258	6	maid	maid	NN
6912	6258	7	.	.	.
6912	6259	1	[	[	-LRB-
6912	6259	2	Illustration	illustration	NN
6912	6259	3	:	:	:
6912	6259	4	FORM	FORM	NNP
6912	6259	5	A	a	NN
6912	6259	6	:	:	:
6912	6259	7	CALCULATION	calculation	NN
6912	6259	8	OF	of	IN
6912	6259	9	100-CALORIE	100-calorie	CD
6912	6259	10	PORTIONS	portions	NN
6912	6259	11	OF	of	IN
6912	6259	12	FOODS	foods	NN
6912	6259	13	]	]	-RRB-
6912	6259	14	[	[	-LRB-
6912	6259	15	Illustration	illustration	NN
6912	6259	16	:	:	:
6912	6259	17	FORM	FORM	NNP
6912	6259	18	B	b	NN
6912	6259	19	:	:	:
6912	6259	20	CALCULATION	calculation	NN
6912	6259	21	OF	of	IN
6912	6259	22	FUEL	fuel	NN
6912	6259	23	VALUE	value	NN
6912	6259	24	OF	of	IN
6912	6259	25	RECIPES	recipe	NNS
6912	6259	26	]	]	-RRB-
6912	6259	27	LESSON	LESSON	NNP
6912	6259	28	CXVIII	CXVIII	NNP
6912	6259	29	REVIEW	review	NN
6912	6259	30	:	:	:
6912	6259	31	MEAL	MEAL	NNP
6912	6259	32	COOKING	COOKING	NNP
6912	6259	33	MENU	menu	NN
6912	6259	34	Cereal	Cereal	NNP
6912	6259	35	Griddle	Griddle	NNP
6912	6259	36	Cakes	Cakes	NNP
6912	6259	37	Fruit	Fruit	NNP
6912	6259	38	Sirup	Sirup	NNP
6912	6259	39	Coffee	Coffee	NNP
6912	6259	40	_	_	NNP
6912	6259	41	or	or	CC
6912	6259	42	_	_	NNP
6912	6259	43	Butterscotch	Butterscotch	NNP
6912	6259	44	Apples	Apples	NNP
6912	6259	45	Gingerbread	Gingerbread	NNP
6912	6259	46	Tea	Tea	NNP
6912	6259	47	See	See	NNP
6912	6259	48	Lesson	Lesson	NNP
6912	6259	49	XIV	XIV	NNP
6912	6259	50	regarding	regard	VBG
6912	6259	51	suggestions	suggestion	NNS
6912	6259	52	for	for	IN
6912	6259	53	the	the	DT
6912	6259	54	preparation	preparation	NN
6912	6259	55	of	of	IN
6912	6259	56	the	the	DT
6912	6259	57	lesson	lesson	NN
6912	6259	58	.	.	.
6912	6260	1	LESSON	LESSON	NNP
6912	6260	2	CXIX	CXIX	NNP
6912	6260	3	HOME	home	NN
6912	6260	4	PROJECTS	PROJECTS	NNP
6912	6260	5	[	[	-LRB-
6912	6260	6	Footnote	Footnote	NNP
6912	6260	7	90	90	CD
6912	6260	8	:	:	:
6912	6260	9	See	see	VB
6912	6260	10	Lesson	Lesson	NNP
6912	6260	11	IX	IX	NNP
6912	6260	12	.	.	.
6912	6260	13	]	]	-RRB-
6912	6261	1	SUGGESTIONS	suggestion	NNS
6912	6261	2	FOR	for	IN
6912	6261	3	HOME	HOME	NNP
6912	6261	4	WORK.--Prepare	work.--prepare	NN
6912	6261	5	a	a	DT
6912	6261	6	quick	quick	JJ
6912	6261	7	bread	bread	NN
6912	6261	8	such	such	JJ
6912	6261	9	as	as	IN
6912	6261	10	Popovers	Popovers	NNPS
6912	6261	11	or	or	CC
6912	6261	12	Gingerbread	Gingerbread	NNP
6912	6261	13	in	in	IN
6912	6261	14	your	-PRON-	PRP$
6912	6261	15	home	home	NN
6912	6261	16	at	at	IN
6912	6261	17	least	least	JJS
6912	6261	18	once	once	RB
6912	6261	19	a	a	DT
6912	6261	20	week	week	NN
6912	6261	21	.	.	.
6912	6262	1	If	if	IN
6912	6262	2	griddle	griddle	NN
6912	6262	3	cakes	cake	NNS
6912	6262	4	are	be	VBP
6912	6262	5	served	serve	VBN
6912	6262	6	in	in	IN
6912	6262	7	your	-PRON-	PRP$
6912	6262	8	home	home	NN
6912	6262	9	,	,	,
6912	6262	10	prepare	prepare	VB
6912	6262	11	cakes	cake	NNS
6912	6262	12	at	at	IN
6912	6262	13	least	least	JJS
6912	6262	14	once	once	RB
6912	6262	15	a	a	DT
6912	6262	16	week	week	NN
6912	6262	17	.	.	.
6912	6263	1	Calculate	calculate	VB
6912	6263	2	the	the	DT
6912	6263	3	cost	cost	NN
6912	6263	4	of	of	IN
6912	6263	5	these	these	DT
6912	6263	6	breads	bread	NNS
6912	6263	7	.	.	.
6912	6264	1	Suggested	suggest	VBN
6912	6264	2	Aims	aim	NNS
6912	6264	3	:	:	:
6912	6264	4	(	(	-LRB-
6912	6264	5	1	1	LS
6912	6264	6	)	)	-RRB-
6912	6264	7	To	to	TO
6912	6264	8	use	use	VB
6912	6264	9	various	various	JJ
6912	6264	10	leavens	leaven	NNS
6912	6264	11	in	in	IN
6912	6264	12	quick	quick	JJ
6912	6264	13	breads	bread	NNS
6912	6264	14	.	.	.
6912	6265	1	To	to	TO
6912	6265	2	compare	compare	VB
6912	6265	3	results	result	NNS
6912	6265	4	secured	secure	VBN
6912	6265	5	by	by	IN
6912	6265	6	using	use	VBG
6912	6265	7	sweet	sweet	JJ
6912	6265	8	milk	milk	NN
6912	6265	9	or	or	CC
6912	6265	10	water	water	NN
6912	6265	11	with	with	IN
6912	6265	12	baking	baking	NN
6912	6265	13	powder	powder	NN
6912	6265	14	,	,	,
6912	6265	15	and	and	CC
6912	6265	16	sour	sour	JJ
6912	6265	17	milk	milk	NN
6912	6265	18	with	with	IN
6912	6265	19	baking	baking	NN
6912	6265	20	soda	soda	NN
6912	6265	21	,	,	,
6912	6265	22	or	or	CC
6912	6265	23	sour	sour	JJ
6912	6265	24	milk	milk	NN
6912	6265	25	with	with	IN
6912	6265	26	baking	baking	NN
6912	6265	27	soda	soda	NN
6912	6265	28	and	and	CC
6912	6265	29	baking	baking	NN
6912	6265	30	powder	powder	NN
6912	6265	31	.	.	.
6912	6266	1	(	(	-LRB-
6912	6266	2	2	2	LS
6912	6266	3	)	)	-RRB-
6912	6266	4	To	to	TO
6912	6266	5	use	use	VB
6912	6266	6	different	different	JJ
6912	6266	7	liquids	liquid	NNS
6912	6266	8	in	in	IN
6912	6266	9	Gingerbread	Gingerbread	NNP
6912	6266	10	,	,	,
6912	6266	11	viz	viz	NNP
6912	6266	12	.	.	NNP
6912	6266	13	,	,	,
6912	6266	14	sour	sour	JJ
6912	6266	15	milk	milk	NN
6912	6266	16	,	,	,
6912	6266	17	water	water	NN
6912	6266	18	,	,	,
6912	6266	19	sweet	sweet	JJ
6912	6266	20	milk	milk	NN
6912	6266	21	.	.	.
6912	6267	1	To	to	TO
6912	6267	2	compare	compare	VB
6912	6267	3	results	result	NNS
6912	6267	4	obtained	obtain	VBN
6912	6267	5	by	by	IN
6912	6267	6	the	the	DT
6912	6267	7	use	use	NN
6912	6267	8	of	of	IN
6912	6267	9	each	each	DT
6912	6267	10	.	.	.
6912	6268	1	DIVISION	DIVISION	NNP
6912	6268	2	ELEVEN	eleven	NN
6912	6268	3	QUICK	quick	JJ
6912	6268	4	BREADS	bread	NNS
6912	6268	5	:	:	:
6912	6268	6	DROP	drop	NN
6912	6268	7	BATTERS	batter	NNS
6912	6268	8	LESSON	LESSON	NNP
6912	6268	9	CXX	CXX	NNP
6912	6268	10	FINE	FINE	NNP
6912	6268	11	AND	and	CC
6912	6268	12	COARSE	COARSE	NNP
6912	6268	13	FLOURS	flour	NNS
6912	6268	14	--	--	:
6912	6268	15	MUFFINS	MUFFINS	NNP
6912	6268	16	DIFFERENCES	DIFFERENCES	NNP
6912	6268	17	IN	in	IN
6912	6268	18	WHEAT	WHEAT	NNP
6912	6268	19	FLOURS.--Examine	flours.--examine	VBP
6912	6268	20	white	white	JJ
6912	6268	21	flour	flour	NN
6912	6268	22	,	,	,
6912	6268	23	whole	whole	JJ
6912	6268	24	wheat	wheat	NN
6912	6268	25	flour	flour	NN
6912	6268	26	,	,	,
6912	6268	27	and	and	CC
6912	6268	28	graham	graham	JJ
6912	6268	29	flour	flour	NN
6912	6268	30	.	.	.
6912	6269	1	Notice	notice	VB
6912	6269	2	the	the	DT
6912	6269	3	difference	difference	NN
6912	6269	4	in	in	IN
6912	6269	5	color	color	NN
6912	6269	6	,	,	,
6912	6269	7	grittiness	grittiness	NN
6912	6269	8	,	,	,
6912	6269	9	and	and	CC
6912	6269	10	quantity	quantity	NN
6912	6269	11	of	of	IN
6912	6269	12	bran	bran	NN
6912	6269	13	(	(	-LRB-
6912	6269	14	cellulose	cellulose	NNP
6912	6269	15	)	)	-RRB-
6912	6269	16	.	.	.
6912	6270	1	As	as	IN
6912	6270	2	has	have	VBZ
6912	6270	3	been	be	VBN
6912	6270	4	mentioned	mention	VBN
6912	6270	5	before	before	RB
6912	6270	6	,	,	,
6912	6270	7	all	all	DT
6912	6270	8	cereals	cereal	NNS
6912	6270	9	or	or	CC
6912	6270	10	grains	grain	NNS
6912	6270	11	have	have	VBP
6912	6270	12	an	an	DT
6912	6270	13	outer	outer	JJ
6912	6270	14	hard	hard	JJ
6912	6270	15	covering	covering	NN
6912	6270	16	of	of	IN
6912	6270	17	cellulose	cellulose	NNP
6912	6270	18	(	(	-LRB-
6912	6270	19	see	see	VB
6912	6270	20	_	_	NNP
6912	6270	21	Cellulose	Cellulose	NNP
6912	6270	22	_	_	NNP
6912	6270	23	)	)	-RRB-
6912	6270	24	.	.	.
6912	6271	1	Cereals	cereal	NNS
6912	6271	2	also	also	RB
6912	6271	3	contain	contain	VBP
6912	6271	4	a	a	DT
6912	6271	5	germ	germ	NN
6912	6271	6	from	from	IN
6912	6271	7	which	which	WDT
6912	6271	8	the	the	DT
6912	6271	9	young	young	JJ
6912	6271	10	plant	plant	NN
6912	6271	11	springs	spring	NNS
6912	6271	12	.	.	.
6912	6272	1	In	in	IN
6912	6272	2	the	the	DT
6912	6272	3	preparation	preparation	NN
6912	6272	4	of	of	IN
6912	6272	5	fine	fine	JJ
6912	6272	6	flours	flour	NNS
6912	6272	7	,	,	,
6912	6272	8	the	the	DT
6912	6272	9	germ	germ	NN
6912	6272	10	and	and	CC
6912	6272	11	most	most	JJS
6912	6272	12	of	of	IN
6912	6272	13	the	the	DT
6912	6272	14	cellulose	cellulose	NN
6912	6272	15	covering	covering	NN
6912	6272	16	are	be	VBP
6912	6272	17	removed	remove	VBN
6912	6272	18	.	.	.
6912	6273	1	Whole	whole	JJ
6912	6273	2	wheat	wheat	NN
6912	6273	3	(	(	-LRB-
6912	6273	4	erroneously	erroneously	RB
6912	6273	5	named	name	VBN
6912	6273	6	)	)	-RRB-
6912	6273	7	has	have	VBZ
6912	6273	8	part	part	NN
6912	6273	9	of	of	IN
6912	6273	10	the	the	DT
6912	6273	11	outer	outer	JJ
6912	6273	12	covering	covering	NN
6912	6273	13	removed	remove	VBN
6912	6273	14	.	.	.
6912	6274	1	Graham	Graham	NNP
6912	6274	2	[	[	-LRB-
6912	6274	3	Footnote	Footnote	NNP
6912	6274	4	91	91	CD
6912	6274	5	:	:	:
6912	6274	6	Graham	Graham	NNP
6912	6274	7	flour	flour	NN
6912	6274	8	is	be	VBZ
6912	6274	9	so	so	RB
6912	6274	10	called	call	VBN
6912	6274	11	because	because	IN
6912	6274	12	Dr.	Dr.	NNP
6912	6274	13	Sylvester	Sylvester	NNP
6912	6274	14	Graham	Graham	NNP
6912	6274	15	advocated	advocate	VBD
6912	6274	16	the	the	DT
6912	6274	17	use	use	NN
6912	6274	18	of	of	IN
6912	6274	19	the	the	DT
6912	6274	20	entire	entire	JJ
6912	6274	21	grain	grain	NN
6912	6274	22	and	and	CC
6912	6274	23	devised	devise	VBD
6912	6274	24	a	a	DT
6912	6274	25	method	method	NN
6912	6274	26	of	of	IN
6912	6274	27	preparing	prepare	VBG
6912	6274	28	it	-PRON-	PRP
6912	6274	29	.	.	.
6912	6274	30	]	]	-RRB-
6912	6275	1	flour	flour	NN
6912	6275	2	,	,	,
6912	6275	3	properly	properly	RB
6912	6275	4	made	make	VBN
6912	6275	5	,	,	,
6912	6275	6	contains	contain	VBZ
6912	6275	7	all	all	PDT
6912	6275	8	the	the	DT
6912	6275	9	materials	material	NNS
6912	6275	10	of	of	IN
6912	6275	11	the	the	DT
6912	6275	12	wheat	wheat	NN
6912	6275	13	grain	grain	NN
6912	6275	14	.	.	.
6912	6276	1	The	the	DT
6912	6276	2	germ	germ	NN
6912	6276	3	is	be	VBZ
6912	6276	4	rich	rich	JJ
6912	6276	5	in	in	IN
6912	6276	6	fat	fat	NN
6912	6276	7	,	,	,
6912	6276	8	protein	protein	NN
6912	6276	9	,	,	,
6912	6276	10	and	and	CC
6912	6276	11	ash	ash	NN
6912	6276	12	.	.	.
6912	6277	1	The	the	DT
6912	6277	2	outer	outer	JJ
6912	6277	3	part	part	NN
6912	6277	4	,	,	,
6912	6277	5	called	call	VBD
6912	6277	6	_	_	NNP
6912	6277	7	bran	bran	NN
6912	6277	8	_	_	NNP
6912	6277	9	,	,	,
6912	6277	10	contains	contain	VBZ
6912	6277	11	more	more	JJR
6912	6277	12	ash	ash	NN
6912	6277	13	,	,	,
6912	6277	14	fat	fat	JJ
6912	6277	15	,	,	,
6912	6277	16	and	and	CC
6912	6277	17	protein	protein	NN
6912	6277	18	than	than	IN
6912	6277	19	does	do	VBZ
6912	6277	20	the	the	DT
6912	6277	21	center	center	NN
6912	6277	22	of	of	IN
6912	6277	23	the	the	DT
6912	6277	24	grain	grain	NN
6912	6277	25	.	.	.
6912	6278	1	Hence	hence	RB
6912	6278	2	with	with	IN
6912	6278	3	the	the	DT
6912	6278	4	removal	removal	NN
6912	6278	5	of	of	IN
6912	6278	6	the	the	DT
6912	6278	7	germ	germ	NNP
6912	6278	8	and	and	CC
6912	6278	9	bran	bran	NN
6912	6278	10	,	,	,
6912	6278	11	much	much	JJ
6912	6278	12	of	of	IN
6912	6278	13	the	the	DT
6912	6278	14	protein	protein	NN
6912	6278	15	and	and	CC
6912	6278	16	ash	ash	NN
6912	6278	17	is	be	VBZ
6912	6278	18	lost	lose	VBN
6912	6278	19	(	(	-LRB-
6912	6278	20	see	see	VB
6912	6278	21	Figure	Figure	NNP
6912	6278	22	85	85	CD
6912	6278	23	)	)	-RRB-
6912	6278	24	.	.	.
6912	6279	1	However	however	RB
6912	6279	2	,	,	,
6912	6279	3	much	much	JJ
6912	6279	4	graham	graham	JJ
6912	6279	5	flour	flour	NN
6912	6279	6	is	be	VBZ
6912	6279	7	a	a	DT
6912	6279	8	mixture	mixture	NN
6912	6279	9	of	of	IN
6912	6279	10	inferior	inferior	JJ
6912	6279	11	flour	flour	NN
6912	6279	12	and	and	CC
6912	6279	13	bran	bran	NN
6912	6279	14	.	.	.
6912	6280	1	THE	the	DT
6912	6280	2	MILLING	milling	NN
6912	6280	3	OF	of	IN
6912	6280	4	FLOUR.--In	FLOUR.--In	NNP
6912	6280	5	the	the	DT
6912	6280	6	milling	milling	NN
6912	6280	7	of	of	IN
6912	6280	8	fine	fine	JJ
6912	6280	9	flour	flour	NN
6912	6280	10	,	,	,
6912	6280	11	the	the	DT
6912	6280	12	wheat	wheat	NN
6912	6280	13	kernels	kernel	NNS
6912	6280	14	are	be	VBP
6912	6280	15	passed	pass	VBN
6912	6280	16	through	through	IN
6912	6280	17	a	a	DT
6912	6280	18	series	series	NN
6912	6280	19	of	of	IN
6912	6280	20	rollers	roller	NNS
6912	6280	21	and	and	CC
6912	6280	22	sifters	sifter	NNS
6912	6280	23	that	that	WDT
6912	6280	24	crush	crush	VBP
6912	6280	25	the	the	DT
6912	6280	26	wheat	wheat	NN
6912	6280	27	and	and	CC
6912	6280	28	separate	separate	VB
6912	6280	29	the	the	DT
6912	6280	30	bran	bran	NN
6912	6280	31	from	from	IN
6912	6280	32	the	the	DT
6912	6280	33	other	other	JJ
6912	6280	34	materials	material	NNS
6912	6280	35	.	.	.
6912	6281	1	The	the	DT
6912	6281	2	greater	great	JJR
6912	6281	3	the	the	DT
6912	6281	4	number	number	NN
6912	6281	5	of	of	IN
6912	6281	6	times	time	NNS
6912	6281	7	the	the	DT
6912	6281	8	flour	flour	NN
6912	6281	9	is	be	VBZ
6912	6281	10	subjected	subject	VBN
6912	6281	11	to	to	IN
6912	6281	12	the	the	DT
6912	6281	13	rolling	roll	VBG
6912	6281	14	and	and	CC
6912	6281	15	sifting	sift	VBG
6912	6281	16	process	process	NN
6912	6281	17	,	,	,
6912	6281	18	the	the	DT
6912	6281	19	more	more	RBR
6912	6281	20	thoroughly	thoroughly	RB
6912	6281	21	are	be	VBP
6912	6281	22	the	the	DT
6912	6281	23	parts	part	NNS
6912	6281	24	of	of	IN
6912	6281	25	the	the	DT
6912	6281	26	grain	grain	NN
6912	6281	27	separated	separate	VBN
6912	6281	28	and	and	CC
6912	6281	29	the	the	DT
6912	6281	30	more	more	RBR
6912	6281	31	finely	finely	RB
6912	6281	32	are	be	VBP
6912	6281	33	they	-PRON-	PRP
6912	6281	34	crushed	crush	VBN
6912	6281	35	.	.	.
6912	6282	1	When	when	WRB
6912	6282	2	the	the	DT
6912	6282	3	separation	separation	NN
6912	6282	4	is	be	VBZ
6912	6282	5	complete	complete	JJ
6912	6282	6	,	,	,
6912	6282	7	the	the	DT
6912	6282	8	resulting	result	VBG
6912	6282	9	fine	fine	JJ
6912	6282	10	flour	flour	NN
6912	6282	11	consists	consist	VBZ
6912	6282	12	almost	almost	RB
6912	6282	13	entirely	entirely	RB
6912	6282	14	of	of	IN
6912	6282	15	the	the	DT
6912	6282	16	center	center	NN
6912	6282	17	of	of	IN
6912	6282	18	the	the	DT
6912	6282	19	crushed	crush	VBN
6912	6282	20	grains	grain	NNS
6912	6282	21	(	(	-LRB-
6912	6282	22	called	call	VBN
6912	6282	23	_	_	NNP
6912	6282	24	middlings	middling	NNS
6912	6282	25	_	_	NNP
6912	6282	26	)	)	-RRB-
6912	6282	27	.	.	.
6912	6283	1	Flour	flour	NN
6912	6283	2	made	make	VBN
6912	6283	3	with	with	IN
6912	6283	4	fewer	few	JJR
6912	6283	5	rollings	rolling	NNS
6912	6283	6	and	and	CC
6912	6283	7	siftings	sifting	NNS
6912	6283	8	contains	contain	VBZ
6912	6283	9	more	more	JJR
6912	6283	10	of	of	IN
6912	6283	11	the	the	DT
6912	6283	12	outer	outer	JJ
6912	6283	13	coats	coat	NNS
6912	6283	14	.	.	.
6912	6284	1	In	in	IN
6912	6284	2	general	general	JJ
6912	6284	3	,	,	,
6912	6284	4	the	the	DT
6912	6284	5	term	term	NN
6912	6284	6	_	_	NNP
6912	6284	7	patent	patent	NN
6912	6284	8	_	_	NNP
6912	6284	9	is	be	VBZ
6912	6284	10	applied	apply	VBN
6912	6284	11	to	to	IN
6912	6284	12	flour	flour	NN
6912	6284	13	made	make	VBN
6912	6284	14	from	from	IN
6912	6284	15	the	the	DT
6912	6284	16	middlings	middling	NNS
6912	6284	17	.	.	.
6912	6285	1	The	the	DT
6912	6285	2	flour	flour	NN
6912	6285	3	containing	contain	VBG
6912	6285	4	more	more	JJR
6912	6285	5	of	of	IN
6912	6285	6	the	the	DT
6912	6285	7	outer	outer	JJ
6912	6285	8	coats	coat	NNS
6912	6285	9	is	be	VBZ
6912	6285	10	called	call	VBN
6912	6285	11	_	_	NNP
6912	6285	12	baker	baker	NNP
6912	6285	13	's	's	POS
6912	6285	14	_	_	NNP
6912	6285	15	or	or	CC
6912	6285	16	family	family	NN
6912	6285	17	flour	flour	NN
6912	6285	18	.	.	.
6912	6286	1	Patent	patent	NN
6912	6286	2	flour	flour	NN
6912	6286	3	contains	contain	VBZ
6912	6286	4	more	more	JJR
6912	6286	5	starch	starch	NN
6912	6286	6	than	than	IN
6912	6286	7	does	do	VBZ
6912	6286	8	baker	baker	NNP
6912	6286	9	's	's	POS
6912	6286	10	flour	flour	NN
6912	6286	11	while	while	IN
6912	6286	12	baker	baker	NNP
6912	6286	13	's	's	POS
6912	6286	14	flour	flour	NN
6912	6286	15	contains	contain	VBZ
6912	6286	16	more	more	JJR
6912	6286	17	protein	protein	NN
6912	6286	18	than	than	IN
6912	6286	19	does	do	VBZ
6912	6286	20	patent	patent	NN
6912	6286	21	flour	flour	NN
6912	6286	22	.	.	.
6912	6287	1	The	the	DT
6912	6287	2	terms	term	NNS
6912	6287	3	_	_	NNP
6912	6287	4	patent	patent	NN
6912	6287	5	_	_	NNP
6912	6287	6	and	and	CC
6912	6287	7	_	_	NNP
6912	6287	8	baker	baker	NNP
6912	6287	9	's	's	POS
6912	6287	10	_	_	NNP
6912	6287	11	vary	vary	VBP
6912	6287	12	in	in	IN
6912	6287	13	meaning	meaning	NN
6912	6287	14	,	,	,
6912	6287	15	however	however	RB
6912	6287	16	,	,	,
6912	6287	17	in	in	IN
6912	6287	18	different	different	JJ
6912	6287	19	localities	locality	NNS
6912	6287	20	.	.	.
6912	6288	1	[	[	-LRB-
6912	6288	2	Illustration	illustration	NN
6912	6288	3	:	:	:
6912	6288	4	_	_	NNP
6912	6288	5	From	from	IN
6912	6288	6	Maine	Maine	NNP
6912	6288	7	Agricultural	Agricultural	NNP
6912	6288	8	Experiment	Experiment	NNP
6912	6288	9	Station	Station	NNP
6912	6288	10	Bulletin	Bulletin	NNP
6912	6288	11	No	no	UH
6912	6288	12	.	.	.
6912	6289	1	103	103	CD
6912	6289	2	.	.	.
6912	6289	3	_	_	NNP
6912	6289	4	FIGURE	FIGURE	NNP
6912	6289	5	85.--LONGITUDINAL	85.--longitudinal	CD
6912	6289	6	SECTION	section	NN
6912	6289	7	OF	of	IN
6912	6289	8	WHEAT	WHEAT	NNP
6912	6289	9	GRAIN	GRAIN	NNP
6912	6289	10	SHOWING	show	VBG
6912	6289	11	BRAN	bran	JJ
6912	6289	12	(	(	-LRB-
6912	6289	13	outer	outer	JJ
6912	6289	14	coatings	coating	NNS
6912	6289	15	)	)	-RRB-
6912	6289	16	,	,	,
6912	6289	17	FLOURY	FLOURY	NNP
6912	6289	18	PART	PART	NNP
6912	6289	19	(	(	-LRB-
6912	6289	20	interior	interior	NN
6912	6289	21	of	of	IN
6912	6289	22	grain	grain	NN
6912	6289	23	)	)	-RRB-
6912	6289	24	,	,	,
6912	6289	25	AND	and	CC
6912	6289	26	GERM	GERM	NNP
6912	6289	27	(	(	-LRB-
6912	6289	28	base	base	NN
6912	6289	29	of	of	IN
6912	6289	30	grain	grain	NN
6912	6289	31	)	)	-RRB-
6912	6289	32	.	.	.
6912	6289	33	]	]	-RRB-
6912	6290	1	VALUE	VALUE	NNP
6912	6290	2	OF	of	IN
6912	6290	3	COARSE	COARSE	NNP
6912	6290	4	FLOUR.--Analyses	flour.--analyse	NNS
6912	6290	5	show	show	VBP
6912	6290	6	that	that	IN
6912	6290	7	graham	graham	NNP
6912	6290	8	and	and	CC
6912	6290	9	whole	whole	JJ
6912	6290	10	wheat	wheat	NN
6912	6290	11	flours	flour	NNS
6912	6290	12	contain	contain	VBP
6912	6290	13	more	more	JJR
6912	6290	14	protein	protein	NN
6912	6290	15	and	and	CC
6912	6290	16	ash	ash	NN
6912	6290	17	than	than	IN
6912	6290	18	fine	fine	JJ
6912	6290	19	white	white	JJ
6912	6290	20	flour	flour	NN
6912	6290	21	.	.	.
6912	6291	1	So	so	RB
6912	6291	2	it	-PRON-	PRP
6912	6291	3	would	would	MD
6912	6291	4	seem	seem	VB
6912	6291	5	that	that	IN
6912	6291	6	breads	breads	NNP
6912	6291	7	made	make	VBN
6912	6291	8	from	from	IN
6912	6291	9	these	these	DT
6912	6291	10	coarser	coarser	NN
6912	6291	11	flours	flour	NNS
6912	6291	12	furnish	furnish	VBP
6912	6291	13	more	more	JJR
6912	6291	14	body	body	NN
6912	6291	15	-	-	HYPH
6912	6291	16	building	building	NN
6912	6291	17	material	material	NN
6912	6291	18	.	.	.
6912	6292	1	But	but	CC
6912	6292	2	investigations	investigation	NNS
6912	6292	3	have	have	VBP
6912	6292	4	shown	show	VBN
6912	6292	5	that	that	IN
6912	6292	6	the	the	DT
6912	6292	7	protein	protein	NN
6912	6292	8	contained	contain	VBD
6912	6292	9	in	in	IN
6912	6292	10	the	the	DT
6912	6292	11	coarse	coarse	JJ
6912	6292	12	flours	flour	NNS
6912	6292	13	is	be	VBZ
6912	6292	14	not	not	RB
6912	6292	15	entirely	entirely	RB
6912	6292	16	assimilated	assimilate	VBN
6912	6292	17	and	and	CC
6912	6292	18	that	that	IN
6912	6292	19	about	about	IN
6912	6292	20	the	the	DT
6912	6292	21	same	same	JJ
6912	6292	22	quantity	quantity	NN
6912	6292	23	of	of	IN
6912	6292	24	protein	protein	NN
6912	6292	25	is	be	VBZ
6912	6292	26	digested	digest	VBN
6912	6292	27	and	and	CC
6912	6292	28	absorbed	absorb	VBN
6912	6292	29	from	from	IN
6912	6292	30	fine	fine	JJ
6912	6292	31	as	as	IN
6912	6292	32	from	from	IN
6912	6292	33	coarse	coarse	JJ
6912	6292	34	flours	flour	NNS
6912	6292	35	.	.	.
6912	6293	1	The	the	DT
6912	6293	2	coarser	coarser	NN
6912	6293	3	grain	grain	NN
6912	6293	4	products	product	NNS
6912	6293	5	,	,	,
6912	6293	6	however	however	RB
6912	6293	7	,	,	,
6912	6293	8	have	have	VBP
6912	6293	9	more	more	RBR
6912	6293	10	available	available	JJ
6912	6293	11	ash	ash	NN
6912	6293	12	than	than	IN
6912	6293	13	the	the	DT
6912	6293	14	fine	fine	JJ
6912	6293	15	flours	flour	NNS
6912	6293	16	.	.	.
6912	6294	1	Indeed	indeed	RB
6912	6294	2	,	,	,
6912	6294	3	experiments	experiment	NNS
6912	6294	4	show	show	VBP
6912	6294	5	that	that	IN
6912	6294	6	the	the	DT
6912	6294	7	bran	bran	NN
6912	6294	8	of	of	IN
6912	6294	9	coarse	coarse	JJ
6912	6294	10	cereals	cereal	NNS
6912	6294	11	is	be	VBZ
6912	6294	12	a	a	DT
6912	6294	13	valuable	valuable	JJ
6912	6294	14	source	source	NN
6912	6294	15	of	of	IN
6912	6294	16	ash	ash	NN
6912	6294	17	[	[	-LRB-
6912	6294	18	Footnote	Footnote	NNP
6912	6294	19	92	92	CD
6912	6294	20	:	:	:
6912	6294	21	See	see	VB
6912	6294	22	"	"	``
6912	6294	23	Chemistry	Chemistry	NNP
6912	6294	24	of	of	IN
6912	6294	25	Food	Food	NNP
6912	6294	26	and	and	CC
6912	6294	27	Nutrition	Nutrition	NNP
6912	6294	28	,	,	,
6912	6294	29	"	"	''
6912	6294	30	Second	Second	NNP
6912	6294	31	Edition	Edition	NNP
6912	6294	32	,	,	,
6912	6294	33	H.	H.	NNP
6912	6294	34	C.	C.	NNP
6912	6294	35	Sherman	Sherman	NNP
6912	6294	36	,	,	,
6912	6294	37	p.	p.	NN
6912	6294	38	306	306	CD
6912	6294	39	,	,	,
6912	6294	40	"	"	``
6912	6294	41	Grain	Grain	NNP
6912	6294	42	Products	Products	NNPS
6912	6294	43	,	,	,
6912	6294	44	"	"	''
6912	6294	45	and	and	CC
6912	6294	46	p.	p.	NN
6912	6295	1	308	308	LS
6912	6295	2	.	.	.
6912	6295	3	]	]	-RRB-
6912	6296	1	and	and	CC
6912	6296	2	that	that	DT
6912	6296	3	whole	whole	JJ
6912	6296	4	wheat	wheat	NN
6912	6296	5	flour	flour	NN
6912	6296	6	is	be	VBZ
6912	6296	7	a	a	DT
6912	6296	8	more	more	RBR
6912	6296	9	complete	complete	JJ
6912	6296	10	food	food	NN
6912	6296	11	than	than	IN
6912	6296	12	fine	fine	JJ
6912	6296	13	or	or	CC
6912	6296	14	bolted	bolted	JJ
6912	6296	15	wheat	wheat	NN
6912	6296	16	flour	flour	NN
6912	6296	17	.	.	.
6912	6297	1	[	[	-LRB-
6912	6297	2	Footnote	footnote	NN
6912	6297	3	93	93	CD
6912	6297	4	:	:	:
6912	6297	5	See	see	VB
6912	6297	6	"	"	``
6912	6297	7	The	the	DT
6912	6297	8	Newer	new	JJR
6912	6297	9	Knowledge	Knowledge	NNP
6912	6297	10	of	of	IN
6912	6297	11	Nutrition	nutrition	NN
6912	6297	12	,	,	,
6912	6297	13	"	"	''
6912	6297	14	E.V.	E.V.	NNP
6912	6298	1	McCollum	McCollum	NNP
6912	6298	2	,	,	,
6912	6298	3	p.140	p.140	NNP
6912	6298	4	.	.	.
6912	6298	5	]	]	-RRB-
6912	6299	1	Doubtless	doubtless	RB
6912	6299	2	,	,	,
6912	6299	3	for	for	IN
6912	6299	4	many	many	JJ
6912	6299	5	persons	person	NNS
6912	6299	6	,	,	,
6912	6299	7	whole	whole	JJ
6912	6299	8	wheat	wheat	NN
6912	6299	9	foods	food	NNS
6912	6299	10	are	be	VBP
6912	6299	11	more	more	RBR
6912	6299	12	beneficial	beneficial	JJ
6912	6299	13	than	than	IN
6912	6299	14	fine	fine	JJ
6912	6299	15	flour	flour	NN
6912	6299	16	products	product	NNS
6912	6299	17	.	.	.
6912	6300	1	PER	per	IN
6912	6300	2	CENT	CENT	NNP
6912	6300	3	OF	of	IN
6912	6300	4	NUTRIENTS	nutrient	NNS
6912	6300	5	;	;	:
6912	6300	6	NUTRITIVE	NUTRITIVE	NNP
6912	6300	7	VALUES.--The	values.--the	NN
6912	6300	8	per	per	IN
6912	6300	9	cent	cent	NN
6912	6300	10	of	of	IN
6912	6300	11	nutrients	nutrient	NNS
6912	6300	12	in	in	IN
6912	6300	13	a	a	DT
6912	6300	14	food	food	NN
6912	6300	15	does	do	VBZ
6912	6300	16	not	not	RB
6912	6300	17	always	always	RB
6912	6300	18	indicate	indicate	VB
6912	6300	19	the	the	DT
6912	6300	20	quantity	quantity	NN
6912	6300	21	of	of	IN
6912	6300	22	nourishment	nourishment	NN
6912	6300	23	it	-PRON-	PRP
6912	6300	24	will	will	MD
6912	6300	25	yield	yield	VB
6912	6300	26	.	.	.
6912	6301	1	The	the	DT
6912	6301	2	nutrient	nutrient	NN
6912	6301	3	must	must	MD
6912	6301	4	be	be	VB
6912	6301	5	in	in	IN
6912	6301	6	a	a	DT
6912	6301	7	condition	condition	NN
6912	6301	8	to	to	TO
6912	6301	9	be	be	VB
6912	6301	10	absorbed	absorb	VBN
6912	6301	11	.	.	.
6912	6302	1	Wheat	wheat	NN
6912	6302	2	grains	grain	NNS
6912	6302	3	contain	contain	VBP
6912	6302	4	as	as	IN
6912	6302	5	much	much	JJ
6912	6302	6	protein	protein	NN
6912	6302	7	when	when	WRB
6912	6302	8	whole	whole	JJ
6912	6302	9	as	as	IN
6912	6302	10	when	when	WRB
6912	6302	11	ground	ground	NN
6912	6302	12	into	into	IN
6912	6302	13	meal	meal	NN
6912	6302	14	,	,	,
6912	6302	15	yet	yet	CC
6912	6302	16	uncooked	uncooked	JJ
6912	6302	17	whole	whole	JJ
6912	6302	18	wheat	wheat	NN
6912	6302	19	grains	grain	NNS
6912	6302	20	yield	yield	VBP
6912	6302	21	little	little	JJ
6912	6302	22	nourishment	nourishment	NN
6912	6302	23	to	to	IN
6912	6302	24	the	the	DT
6912	6302	25	body	body	NN
6912	6302	26	.	.	.
6912	6303	1	They	-PRON-	PRP
6912	6303	2	pass	pass	VBP
6912	6303	3	through	through	IN
6912	6303	4	the	the	DT
6912	6303	5	system	system	NN
6912	6303	6	with	with	IN
6912	6303	7	much	much	JJ
6912	6303	8	nutriment	nutriment	NN
6912	6303	9	unextracted	unextracted	JJ
6912	6303	10	.	.	.
6912	6304	1	Even	even	RB
6912	6304	2	if	if	IN
6912	6304	3	the	the	DT
6912	6304	4	unbroken	unbroken	JJ
6912	6304	5	grains	grain	NNS
6912	6304	6	are	be	VBP
6912	6304	7	thoroughly	thoroughly	RB
6912	6304	8	cooked	cook	VBN
6912	6304	9	,	,	,
6912	6304	10	they	-PRON-	PRP
6912	6304	11	will	will	MD
6912	6304	12	not	not	RB
6912	6304	13	furnish	furnish	VB
6912	6304	14	as	as	IN
6912	6304	15	much	much	JJ
6912	6304	16	nourishment	nourishment	NN
6912	6304	17	to	to	IN
6912	6304	18	the	the	DT
6912	6304	19	body	body	NN
6912	6304	20	as	as	IN
6912	6304	21	they	-PRON-	PRP
6912	6304	22	will	will	MD
6912	6304	23	when	when	WRB
6912	6304	24	in	in	IN
6912	6304	25	the	the	DT
6912	6304	26	form	form	NN
6912	6304	27	of	of	IN
6912	6304	28	meal	meal	NN
6912	6304	29	.	.	.
6912	6305	1	In	in	IN
6912	6305	2	the	the	DT
6912	6305	3	consideration	consideration	NN
6912	6305	4	of	of	IN
6912	6305	5	nutritive	nutritive	JJ
6912	6305	6	value	value	NN
6912	6305	7	,	,	,
6912	6305	8	the	the	DT
6912	6305	9	personal	personal	JJ
6912	6305	10	factor	factor	NN
6912	6305	11	enters	enter	VBZ
6912	6305	12	,	,	,
6912	6305	13	for	for	IN
6912	6305	14	some	some	DT
6912	6305	15	persons	person	NNS
6912	6305	16	assimilate	assimilate	VBP
6912	6305	17	food	food	NN
6912	6305	18	much	much	RB
6912	6305	19	more	more	RBR
6912	6305	20	easily	easily	RB
6912	6305	21	or	or	CC
6912	6305	22	completely	completely	RB
6912	6305	23	than	than	IN
6912	6305	24	others	other	NNS
6912	6305	25	.	.	.
6912	6306	1	In	in	IN
6912	6306	2	summing	sum	VBG
6912	6306	3	up	up	RP
6912	6306	4	what	what	WP
6912	6306	5	has	have	VBZ
6912	6306	6	been	be	VBN
6912	6306	7	said	say	VBN
6912	6306	8	,	,	,
6912	6306	9	it	-PRON-	PRP
6912	6306	10	will	will	MD
6912	6306	11	be	be	VB
6912	6306	12	seen	see	VBN
6912	6306	13	that	that	IN
6912	6306	14	three	three	CD
6912	6306	15	factors	factor	NNS
6912	6306	16	determine	determine	VBP
6912	6306	17	the	the	DT
6912	6306	18	nutritive	nutritive	JJ
6912	6306	19	value	value	NN
6912	6306	20	of	of	IN
6912	6306	21	a	a	DT
6912	6306	22	food	food	NN
6912	6306	23	:	:	:
6912	6306	24	(	(	-LRB-
6912	6306	25	_	_	NNP
6912	6306	26	a	a	DT
6912	6306	27	_	_	NNP
6912	6306	28	)	)	-RRB-
6912	6306	29	per	per	IN
6912	6306	30	cent	cent	NN
6912	6306	31	of	of	IN
6912	6306	32	nutrients	nutrient	NNS
6912	6306	33	,	,	,
6912	6306	34	(	(	-LRB-
6912	6306	35	_	_	NNP
6912	6306	36	b	b	NNP
6912	6306	37	_	_	NNP
6912	6306	38	)	)	-RRB-
6912	6306	39	form	form	NN
6912	6306	40	of	of	IN
6912	6306	41	nutrients	nutrient	NNS
6912	6306	42	,	,	,
6912	6306	43	and	and	CC
6912	6306	44	(	(	-LRB-
6912	6306	45	_	_	NNP
6912	6306	46	c	c	NNP
6912	6306	47	_	_	NNP
6912	6306	48	)	)	-RRB-
6912	6306	49	personal	personal	JJ
6912	6306	50	digestive	digestive	JJ
6912	6306	51	characteristics	characteristic	NNS
6912	6306	52	.	.	.
6912	6307	1	DROP	drop	VB
6912	6307	2	BATTERS.--All	batters.--all	JJ
6912	6307	3	batters	batter	NNS
6912	6307	4	can	can	MD
6912	6307	5	be	be	VB
6912	6307	6	stirred	stir	VBN
6912	6307	7	with	with	IN
6912	6307	8	a	a	DT
6912	6307	9	spoon	spoon	NN
6912	6307	10	.	.	.
6912	6308	1	Drop	drop	NN
6912	6308	2	batters	batter	NNS
6912	6308	3	are	be	VBP
6912	6308	4	somewhat	somewhat	RB
6912	6308	5	stiffer	stiff	JJR
6912	6308	6	than	than	IN
6912	6308	7	pour	pour	JJ
6912	6308	8	batters	batter	NNS
6912	6308	9	.	.	.
6912	6309	1	They	-PRON-	PRP
6912	6309	2	contain	contain	VBP
6912	6309	3	,	,	,
6912	6309	4	approximately	approximately	RB
6912	6309	5	,	,	,
6912	6309	6	_	_	NNP
6912	6309	7	two	two	CD
6912	6309	8	parts	part	NNS
6912	6309	9	of	of	IN
6912	6309	10	flour	flour	NN
6912	6309	11	to	to	IN
6912	6309	12	one	one	CD
6912	6309	13	part	part	NN
6912	6309	14	of	of	IN
6912	6309	15	moisture	moisture	NN
6912	6309	16	_	_	NNP
6912	6309	17	.	.	.
6912	6310	1	Compare	compare	VB
6912	6310	2	the	the	DT
6912	6310	3	Plain	Plain	NNP
6912	6310	4	Muffin	Muffin	NNP
6912	6310	5	recipe	recipe	VB
6912	6310	6	below	below	RB
6912	6310	7	with	with	IN
6912	6310	8	that	that	DT
6912	6310	9	for	for	IN
6912	6310	10	Popovers	Popovers	NNPS
6912	6310	11	.	.	.
6912	6311	1	Note	note	VB
6912	6311	2	how	how	WRB
6912	6311	3	the	the	DT
6912	6311	4	recipes	recipe	NNS
6912	6311	5	differ	differ	VBP
6912	6311	6	in	in	IN
6912	6311	7	the	the	DT
6912	6311	8	quantity	quantity	NN
6912	6311	9	of	of	IN
6912	6311	10	flour	flour	NN
6912	6311	11	used	use	VBN
6912	6311	12	.	.	.
6912	6312	1	Why	why	WRB
6912	6312	2	do	do	VBP
6912	6312	3	muffins	muffin	NNS
6912	6312	4	contain	contain	VB
6912	6312	5	baking	baking	NN
6912	6312	6	powder	powder	NN
6912	6312	7	,	,	,
6912	6312	8	while	while	IN
6912	6312	9	popovers	popover	NNS
6912	6312	10	do	do	VBP
6912	6312	11	not	not	RB
6912	6312	12	?	?	.
6912	6313	1	Muffin	Muffin	NNP
6912	6313	2	mixture	mixture	NN
6912	6313	3	is	be	VBZ
6912	6313	4	a	a	DT
6912	6313	5	typical	typical	JJ
6912	6313	6	drop	drop	NN
6912	6313	7	batter	batter	NN
6912	6313	8	.	.	.
6912	6314	1	PLAIN	plain	JJ
6912	6314	2	MUFFINS	muffin	NNS
6912	6314	3	2	2	CD
6912	6314	4	cupfuls	cupful	NNS
6912	6314	5	flour	flour	NN
6912	6314	6	3	3	CD
6912	6314	7	1/2	1/2	CD
6912	6314	8	teaspoonfuls	teaspoonful	NNS
6912	6314	9	baking	bake	VBG
6912	6314	10	powder	powder	NN
6912	6314	11	1/2	1/2	CD
6912	6314	12	teaspoonful	teaspoonful	JJ
6912	6314	13	salt	salt	NN
6912	6314	14	2	2	CD
6912	6314	15	tablespoonfuls	tablespoonful	NNS
6912	6314	16	fat	fat	NN
6912	6314	17	1	1	CD
6912	6314	18	to	to	IN
6912	6314	19	2	2	CD
6912	6314	20	tablespoonfuls	tablespoonful	NNS
6912	6314	21	sugar	sugar	NN
6912	6314	22	1	1	CD
6912	6314	23	egg	egg	NN
6912	6314	24	1	1	CD
6912	6314	25	cupful	cupful	JJ
6912	6314	26	milk	milk	NN
6912	6314	27	Break	break	VBP
6912	6314	28	the	the	DT
6912	6314	29	egg	egg	NN
6912	6314	30	into	into	IN
6912	6314	31	a	a	DT
6912	6314	32	mixing	mix	VBG
6912	6314	33	bowl	bowl	NN
6912	6314	34	,	,	,
6912	6314	35	beat	beat	VBD
6912	6314	36	it	-PRON-	PRP
6912	6314	37	.	.	.
6912	6315	1	Add	add	VB
6912	6315	2	the	the	DT
6912	6315	3	milk	milk	NN
6912	6315	4	to	to	IN
6912	6315	5	it	-PRON-	PRP
6912	6315	6	.	.	.
6912	6316	1	Melt	melt	VB
6912	6316	2	the	the	DT
6912	6316	3	fat	fat	NN
6912	6316	4	,	,	,
6912	6316	5	add	add	VB
6912	6316	6	it	-PRON-	PRP
6912	6316	7	to	to	IN
6912	6316	8	the	the	DT
6912	6316	9	egg	egg	NN
6912	6316	10	mixture	mixture	NN
6912	6316	11	.	.	.
6912	6317	1	Measure	measure	VB
6912	6317	2	the	the	DT
6912	6317	3	dry	dry	JJ
6912	6317	4	ingredients	ingredient	NNS
6912	6317	5	thoroughly	thoroughly	RB
6912	6317	6	.	.	.
6912	6318	1	Add	add	VB
6912	6318	2	them	-PRON-	PRP
6912	6318	3	(	(	-LRB-
6912	6318	4	through	through	IN
6912	6318	5	a	a	DT
6912	6318	6	sifter	sifter	NN
6912	6318	7	)	)	-RRB-
6912	6318	8	to	to	IN
6912	6318	9	the	the	DT
6912	6318	10	other	other	JJ
6912	6318	11	ingredients	ingredient	NNS
6912	6318	12	.	.	.
6912	6319	1	Mix	mix	VB
6912	6319	2	quickly	quickly	RB
6912	6319	3	and	and	CC
6912	6319	4	thoroughly	thoroughly	RB
6912	6319	5	,	,	,
6912	6319	6	and	and	CC
6912	6319	7	drop	drop	VB
6912	6319	8	into	into	IN
6912	6319	9	buttered	butter	VBN
6912	6319	10	muffin	muffin	NN
6912	6319	11	pans	pan	NNS
6912	6319	12	.	.	.
6912	6320	1	Bake	bake	VB
6912	6320	2	in	in	IN
6912	6320	3	a	a	DT
6912	6320	4	hot	hot	JJ
6912	6320	5	oven	oven	NN
6912	6320	6	(	(	-LRB-
6912	6320	7	400	400	CD
6912	6320	8	degrees	degree	NNS
6912	6320	9	F.	F.	NNP
6912	6320	10	)	)	-RRB-
6912	6320	11	from	from	IN
6912	6320	12	25	25	CD
6912	6320	13	to	to	TO
6912	6320	14	30	30	CD
6912	6320	15	minutes	minute	NNS
6912	6320	16	.	.	.
6912	6321	1	_	_	NNP
6912	6321	2	Whole	whole	JJ
6912	6321	3	wheat	wheat	NN
6912	6321	4	_	_	NNP
6912	6321	5	flour	flour	NN
6912	6321	6	may	may	MD
6912	6321	7	be	be	VB
6912	6321	8	substituted	substitute	VBN
6912	6321	9	for	for	IN
6912	6321	10	fine	fine	JJ
6912	6321	11	white	white	JJ
6912	6321	12	flour	flour	NN
6912	6321	13	.	.	.
6912	6322	1	For	for	IN
6912	6322	2	_	_	NNP
6912	6322	3	graham	graham	NNP
6912	6322	4	_	_	NNP
6912	6322	5	muffins	muffin	NNS
6912	6322	6	,	,	,
6912	6322	7	use	use	VB
6912	6322	8	1	1	CD
6912	6322	9	cupful	cupful	NN
6912	6322	10	of	of	IN
6912	6322	11	fine	fine	JJ
6912	6322	12	white	white	JJ
6912	6322	13	flour	flour	NN
6912	6322	14	and	and	CC
6912	6322	15	1	1	CD
6912	6322	16	cupful	cupful	NN
6912	6322	17	of	of	IN
6912	6322	18	graham	graham	NNP
6912	6322	19	flour	flour	NN
6912	6322	20	.	.	.
6912	6323	1	1	1	CD
6912	6323	2	1/8	1/8	CD
6912	6323	3	cupfuls	cupful	NNS
6912	6323	4	of	of	IN
6912	6323	5	_	_	NNP
6912	6323	6	sour	sour	JJ
6912	6323	7	milk	milk	NN
6912	6323	8	_	_	NNP
6912	6323	9	may	may	MD
6912	6323	10	be	be	VB
6912	6323	11	used	use	VBN
6912	6323	12	instead	instead	RB
6912	6323	13	of	of	IN
6912	6323	14	1	1	CD
6912	6323	15	cupful	cupful	NN
6912	6323	16	of	of	IN
6912	6323	17	sweet	sweet	JJ
6912	6323	18	milk	milk	NN
6912	6323	19	.	.	.
6912	6324	1	If	if	IN
6912	6324	2	this	this	DT
6912	6324	3	substitution	substitution	NN
6912	6324	4	is	be	VBZ
6912	6324	5	made	make	VBN
6912	6324	6	,	,	,
6912	6324	7	use	use	VB
6912	6324	8	1/2	1/2	CD
6912	6324	9	teaspoonful	teaspoonful	JJ
6912	6324	10	baking	baking	NN
6912	6324	11	soda	soda	NN
6912	6324	12	and	and	CC
6912	6324	13	decrease	decrease	VB
6912	6324	14	the	the	DT
6912	6324	15	baking	baking	NN
6912	6324	16	powder	powder	NN
6912	6324	17	to	to	IN
6912	6324	18	2	2	CD
6912	6324	19	teaspoonfuls	teaspoonful	NNS
6912	6324	20	.	.	.
6912	6325	1	_	_	NNP
6912	6325	2	Molasses	Molasses	NNP
6912	6325	3	_	_	NNP
6912	6325	4	may	may	MD
6912	6325	5	be	be	VB
6912	6325	6	substituted	substitute	VBN
6912	6325	7	for	for	IN
6912	6325	8	sugar	sugar	NN
6912	6325	9	.	.	.
6912	6326	1	QUESTIONS	QUESTIONS	NNP
6912	6326	2	Account	Account	NNP
6912	6326	3	for	for	IN
6912	6326	4	the	the	DT
6912	6326	5	quantity	quantity	NN
6912	6326	6	of	of	IN
6912	6326	7	baking	baking	NN
6912	6326	8	powder	powder	NN
6912	6326	9	in	in	IN
6912	6326	10	the	the	DT
6912	6326	11	muffin	muffin	NNP
6912	6326	12	recipes	recipe	NNS
6912	6326	13	.	.	.
6912	6327	1	What	what	WP
6912	6327	2	determines	determine	VBZ
6912	6327	3	the	the	DT
6912	6327	4	quantity	quantity	NN
6912	6327	5	of	of	IN
6912	6327	6	baking	baking	NN
6912	6327	7	powder	powder	NN
6912	6327	8	?	?	.
6912	6328	1	Write	write	VB
6912	6328	2	a	a	DT
6912	6328	3	recipe	recipe	NN
6912	6328	4	for	for	IN
6912	6328	5	muffins	muffin	NNS
6912	6328	6	,	,	,
6912	6328	7	using	use	VBG
6912	6328	8	sour	sour	JJ
6912	6328	9	cream	cream	NN
6912	6328	10	instead	instead	RB
6912	6328	11	of	of	IN
6912	6328	12	milk	milk	NN
6912	6328	13	.	.	.
6912	6329	1	What	what	WDT
6912	6329	2	ingredients	ingredient	NNS
6912	6329	3	may	may	MD
6912	6329	4	be	be	VB
6912	6329	5	decreased	decrease	VBN
6912	6329	6	in	in	IN
6912	6329	7	quantity	quantity	NN
6912	6329	8	if	if	IN
6912	6329	9	sour	sour	JJ
6912	6329	10	cream	cream	NN
6912	6329	11	is	be	VBZ
6912	6329	12	used	use	VBN
6912	6329	13	?	?	.
6912	6330	1	If	if	IN
6912	6330	2	all	all	PDT
6912	6330	3	the	the	DT
6912	6330	4	cups	cup	NNS
6912	6330	5	in	in	IN
6912	6330	6	the	the	DT
6912	6330	7	muffin	muffin	NNP
6912	6330	8	pan	pan	NNP
6912	6330	9	are	be	VBP
6912	6330	10	not	not	RB
6912	6330	11	filled	fill	VBN
6912	6330	12	with	with	IN
6912	6330	13	batter	batter	NN
6912	6330	14	,	,	,
6912	6330	15	how	how	WRB
6912	6330	16	should	should	MD
6912	6330	17	the	the	DT
6912	6330	18	empty	empty	JJ
6912	6330	19	cups	cup	NNS
6912	6330	20	be	be	VB
6912	6330	21	protected	protect	VBN
6912	6330	22	while	while	IN
6912	6330	23	in	in	IN
6912	6330	24	the	the	DT
6912	6330	25	oven	oven	NN
6912	6330	26	?	?	.
6912	6331	1	How	how	WRB
6912	6331	2	many	many	JJ
6912	6331	3	muffins	muffin	NNS
6912	6331	4	will	will	MD
6912	6331	5	the	the	DT
6912	6331	6	recipes	recipe	NNS
6912	6331	7	above	above	RB
6912	6331	8	make	make	VB
6912	6331	9	?	?	.
6912	6332	1	From	from	IN
6912	6332	2	_	_	NNP
6912	6332	3	U.	U.	NNP
6912	6333	1	S.	S.	NNP
6912	6333	2	Department	Department	NNP
6912	6333	3	of	of	IN
6912	6333	4	Agriculture	Agriculture	NNP
6912	6333	5	_	_	NNP
6912	6333	6	,	,	,
6912	6333	7	Bulletin	Bulletin	NNP
6912	6333	8	No	no	UH
6912	6333	9	.	.	.
6912	6334	1	28	28	CD
6912	6334	2	,	,	,
6912	6334	3	tabulate	tabulate	VBP
6912	6334	4	the	the	DT
6912	6334	5	percentage	percentage	NN
6912	6334	6	composition	composition	NN
6912	6334	7	of	of	IN
6912	6334	8	patent	patent	NN
6912	6334	9	wheat	wheat	NN
6912	6334	10	flour	flour	NN
6912	6334	11	,	,	,
6912	6334	12	of	of	IN
6912	6334	13	graham	graham	NNP
6912	6334	14	flour	flour	NN
6912	6334	15	,	,	,
6912	6334	16	and	and	CC
6912	6334	17	of	of	IN
6912	6334	18	"	"	``
6912	6334	19	entire	entire	JJ
6912	6334	20	"	"	''
6912	6334	21	wheat	wheat	NN
6912	6334	22	flour	flour	NN
6912	6334	23	.	.	.
6912	6335	1	Which	which	WDT
6912	6335	2	contains	contain	VBZ
6912	6335	3	the	the	DT
6912	6335	4	most	most	JJS
6912	6335	5	protein	protein	NN
6912	6335	6	and	and	CC
6912	6335	7	ash	ash	NN
6912	6335	8	?	?	.
6912	6336	1	Which	which	WDT
6912	6336	2	probably	probably	RB
6912	6336	3	yields	yield	VBZ
6912	6336	4	the	the	DT
6912	6336	5	most	most	JJS
6912	6336	6	protein	protein	NN
6912	6336	7	to	to	IN
6912	6336	8	the	the	DT
6912	6336	9	body	body	NN
6912	6336	10	?	?	.
6912	6337	1	Account	account	NN
6912	6337	2	for	for	IN
6912	6337	3	the	the	DT
6912	6337	4	discrepancy	discrepancy	NN
6912	6337	5	(	(	-LRB-
6912	6337	6	see	see	VB
6912	6337	7	_	_	NNP
6912	6337	8	Value	Value	NNP
6912	6337	9	of	of	IN
6912	6337	10	Coarse	Coarse	NNP
6912	6337	11	Flour	Flour	NNP
6912	6337	12	_	_	NNP
6912	6337	13	)	)	-RRB-
6912	6337	14	.	.	.
6912	6338	1	Tabulate	tabulate	VB
6912	6338	2	the	the	DT
6912	6338	3	percentage	percentage	NN
6912	6338	4	composition	composition	NN
6912	6338	5	of	of	IN
6912	6338	6	baker	baker	NNP
6912	6338	7	's	's	POS
6912	6338	8	flour	flour	NN
6912	6338	9	and	and	CC
6912	6338	10	of	of	IN
6912	6338	11	a	a	DT
6912	6338	12	high	high	JJ
6912	6338	13	grade	grade	NN
6912	6338	14	of	of	IN
6912	6338	15	wheat	wheat	NN
6912	6338	16	flour	flour	NN
6912	6338	17	(	(	-LRB-
6912	6338	18	patent	patent	NN
6912	6338	19	roller	roller	NN
6912	6338	20	process	process	NN
6912	6338	21	)	)	-RRB-
6912	6338	22	.	.	.
6912	6339	1	Which	which	WDT
6912	6339	2	contains	contain	VBZ
6912	6339	3	the	the	DT
6912	6339	4	more	more	JJR
6912	6339	5	protein	protein	NN
6912	6339	6	?	?	.
6912	6340	1	Which	which	WDT
6912	6340	2	,	,	,
6912	6340	3	the	the	DT
6912	6340	4	more	more	JJR
6912	6340	5	carbohydrates	carbohydrate	NNS
6912	6340	6	?	?	.
6912	6341	1	What	what	WP
6912	6341	2	is	be	VBZ
6912	6341	3	the	the	DT
6912	6341	4	weight	weight	NN
6912	6341	5	of	of	IN
6912	6341	6	a	a	DT
6912	6341	7	barrel	barrel	NN
6912	6341	8	of	of	IN
6912	6341	9	flour	flour	NN
6912	6341	10	?	?	.
6912	6342	1	Of	of	IN
6912	6342	2	an	an	DT
6912	6342	3	ordinary	ordinary	JJ
6912	6342	4	sack	sack	NN
6912	6342	5	of	of	IN
6912	6342	6	flour	flour	NN
6912	6342	7	?	?	.
6912	6343	1	What	what	WP
6912	6343	2	is	be	VBZ
6912	6343	3	the	the	DT
6912	6343	4	present	present	JJ
6912	6343	5	price	price	NN
6912	6343	6	per	per	IN
6912	6343	7	sack	sack	NN
6912	6343	8	of	of	IN
6912	6343	9	baker	baker	NNP
6912	6343	10	's	's	POS
6912	6343	11	and	and	CC
6912	6343	12	of	of	IN
6912	6343	13	high	high	JJ
6912	6343	14	-	-	HYPH
6912	6343	15	grade	grade	NN
6912	6343	16	patent	patent	NN
6912	6343	17	flour	flour	NN
6912	6343	18	?	?	.
6912	6344	1	How	how	WRB
6912	6344	2	many	many	JJ
6912	6344	3	cupfuls	cupful	NNS
6912	6344	4	in	in	IN
6912	6344	5	a	a	DT
6912	6344	6	pound	pound	NN
6912	6344	7	of	of	IN
6912	6344	8	flour	flour	NN
6912	6344	9	?	?	.
6912	6345	1	In	in	IN
6912	6345	2	what	what	WDT
6912	6345	3	quantity	quantity	NN
6912	6345	4	are	be	VBP
6912	6345	5	whole	whole	JJ
6912	6345	6	wheat	wheat	NN
6912	6345	7	flour	flour	NN
6912	6345	8	and	and	CC
6912	6345	9	graham	graham	NNP
6912	6345	10	flour	flour	NN
6912	6345	11	usually	usually	RB
6912	6345	12	purchased	purchase	VBN
6912	6345	13	for	for	IN
6912	6345	14	home	home	NN
6912	6345	15	use	use	NN
6912	6345	16	?	?	.
6912	6346	1	What	what	WP
6912	6346	2	is	be	VBZ
6912	6346	3	the	the	DT
6912	6346	4	price	price	NN
6912	6346	5	per	per	IN
6912	6346	6	pound	pound	NN
6912	6346	7	of	of	IN
6912	6346	8	each	each	DT
6912	6346	9	?	?	.
6912	6347	1	LESSON	LESSON	NNP
6912	6347	2	CXXI	CXXI	NNP
6912	6347	3	COMPARISON	comparison	NN
6912	6347	4	OF	of	IN
6912	6347	5	WHEAT	WHEAT	NNP
6912	6347	6	AND	and	CC
6912	6347	7	OTHER	other	JJ
6912	6347	8	GRAINS	grain	NNS
6912	6347	9	--	--	:
6912	6347	10	MUFFINS	muffin	NNS
6912	6347	11	SUBSTITUTING	substituting	VBP
6912	6347	12	OTHER	other	JJ
6912	6347	13	CEREALS	cereal	NNS
6912	6347	14	FOR	for	IN
6912	6347	15	WHEAT	WHEAT	NNP
6912	6347	16	FLOUR.--A	flour.--a	CD
6912	6347	17	resourceful	resourceful	JJ
6912	6347	18	worker	worker	NN
6912	6347	19	in	in	IN
6912	6347	20	foods	food	NNS
6912	6347	21	is	be	VBZ
6912	6347	22	able	able	JJ
6912	6347	23	to	to	TO
6912	6347	24	follow	follow	VB
6912	6347	25	a	a	DT
6912	6347	26	standard	standard	JJ
6912	6347	27	recipe	recipe	NN
6912	6347	28	and	and	CC
6912	6347	29	make	make	VB
6912	6347	30	such	such	JJ
6912	6347	31	substitutions	substitution	NNS
6912	6347	32	as	as	IN
6912	6347	33	her	-PRON-	PRP$
6912	6347	34	available	available	JJ
6912	6347	35	materials	material	NNS
6912	6347	36	permit	permit	NN
6912	6347	37	.	.	.
6912	6348	1	Such	such	JJ
6912	6348	2	ability	ability	NN
6912	6348	3	is	be	VBZ
6912	6348	4	most	most	RBS
6912	6348	5	desirable	desirable	JJ
6912	6348	6	.	.	.
6912	6349	1	It	-PRON-	PRP
6912	6349	2	enables	enable	VBZ
6912	6349	3	one	one	PRP
6912	6349	4	to	to	TO
6912	6349	5	work	work	VB
6912	6349	6	more	more	RBR
6912	6349	7	independently	independently	RB
6912	6349	8	,	,	,
6912	6349	9	to	to	TO
6912	6349	10	produce	produce	VB
6912	6349	11	more	more	RBR
6912	6349	12	varied	varied	JJ
6912	6349	13	foods	food	NNS
6912	6349	14	,	,	,
6912	6349	15	and	and	CC
6912	6349	16	to	to	TO
6912	6349	17	utilize	utilize	VB
6912	6349	18	all	all	DT
6912	6349	19	materials	material	NNS
6912	6349	20	,	,	,
6912	6349	21	allowing	allow	VBG
6912	6349	22	none	none	NN
6912	6349	23	to	to	TO
6912	6349	24	waste	waste	VB
6912	6349	25	.	.	.
6912	6350	1	During	during	IN
6912	6350	2	the	the	DT
6912	6350	3	wheat	wheat	NN
6912	6350	4	shortage	shortage	NN
6912	6350	5	of	of	IN
6912	6350	6	the	the	DT
6912	6350	7	World	World	NNP
6912	6350	8	War	War	NNP
6912	6350	9	,	,	,
6912	6350	10	many	many	JJ
6912	6350	11	valuable	valuable	JJ
6912	6350	12	investigations	investigation	NNS
6912	6350	13	were	be	VBD
6912	6350	14	made	make	VBN
6912	6350	15	regarding	regard	VBG
6912	6350	16	the	the	DT
6912	6350	17	substitution	substitution	NN
6912	6350	18	of	of	IN
6912	6350	19	other	other	JJ
6912	6350	20	grains	grain	NNS
6912	6350	21	for	for	IN
6912	6350	22	wheat	wheat	NN
6912	6350	23	flour	flour	NN
6912	6350	24	.	.	.
6912	6351	1	It	-PRON-	PRP
6912	6351	2	was	be	VBD
6912	6351	3	found	find	VBN
6912	6351	4	that	that	IN
6912	6351	5	_	_	NNP
6912	6351	6	the	the	DT
6912	6351	7	substitution	substitution	NN
6912	6351	8	should	should	MD
6912	6351	9	be	be	VB
6912	6351	10	based	base	VBN
6912	6351	11	upon	upon	IN
6912	6351	12	the	the	DT
6912	6351	13	relative	relative	JJ
6912	6351	14	weights	weight	NNS
6912	6351	15	of	of	IN
6912	6351	16	wheat	wheat	NN
6912	6351	17	flour	flour	NN
6912	6351	18	and	and	CC
6912	6351	19	other	other	JJ
6912	6351	20	flours	flour	NNS
6912	6351	21	or	or	CC
6912	6351	22	meals	meal	NNS
6912	6351	23	_	_	NNP
6912	6351	24	rather	rather	RB
6912	6351	25	than	than	IN
6912	6351	26	upon	upon	IN
6912	6351	27	their	-PRON-	PRP$
6912	6351	28	relative	relative	JJ
6912	6351	29	measures	measure	NNS
6912	6351	30	.	.	.
6912	6352	1	By	by	IN
6912	6352	2	comparing	compare	VBG
6912	6352	3	the	the	DT
6912	6352	4	weight	weight	NN
6912	6352	5	of	of	IN
6912	6352	6	1	1	CD
6912	6352	7	cupful	cupful	NN
6912	6352	8	of	of	IN
6912	6352	9	wheat	wheat	NN
6912	6352	10	pastry	pastry	NN
6912	6352	11	flour	flour	NN
6912	6352	12	with	with	IN
6912	6352	13	the	the	DT
6912	6352	14	same	same	JJ
6912	6352	15	quantity	quantity	NN
6912	6352	16	of	of	IN
6912	6352	17	its	-PRON-	PRP$
6912	6352	18	substitutes	substitute	NNS
6912	6352	19	,	,	,
6912	6352	20	the	the	DT
6912	6352	21	following	follow	VBG
6912	6352	22	data	datum	NNS
6912	6352	23	have	have	VBP
6912	6352	24	been	be	VBN
6912	6352	25	obtained	obtain	VBN
6912	6352	26	.	.	.
6912	6353	1	For	for	IN
6912	6353	2	1	1	CD
6912	6353	3	cupful	cupful	NN
6912	6353	4	of	of	IN
6912	6353	5	wheat	wheat	NN
6912	6353	6	flour	flour	NN
6912	6353	7	substitute	substitute	NN
6912	6353	8	:	:	:
6912	6353	9	l	l	NN
6912	6353	10	1/8	1/8	CD
6912	6353	11	cupfuls	cupfuls	NNP
6912	6353	12	barley	barley	NN
6912	6353	13	flour	flour	NN
6912	6353	14	5/6	5/6	CD
6912	6353	15	cupful	cupful	JJ
6912	6353	16	buckwheat	buckwheat	NN
6912	6353	17	flour	flour	NN
6912	6353	18	1	1	CD
6912	6353	19	1/6	1/6	CD
6912	6353	20	cupfuls	cupful	NNS
6912	6353	21	fine	fine	JJ
6912	6353	22	corn	corn	NN
6912	6353	23	-	-	HYPH
6912	6353	24	meal	meal	NN
6912	6353	25	1	1	CD
6912	6353	26	scant	scant	JJ
6912	6353	27	cupful	cupful	JJ
6912	6353	28	peanut	peanut	NN
6912	6353	29	flour	flour	NN
6912	6353	30	7/8	7/8	CD
6912	6353	31	cupful	cupful	JJ
6912	6353	32	rice	rice	NN
6912	6353	33	flour	flour	NN
6912	6353	34	1	1	CD
6912	6353	35	1/2	1/2	CD
6912	6353	36	cupfuls	cupful	NNS
6912	6353	37	rolled	roll	VBD
6912	6353	38	oats	oats	NNP
6912	6353	39	1	1	CD
6912	6353	40	1/8	1/8	CD
6912	6353	41	cupfuls	cupful	NNS
6912	6353	42	rolled	roll	VBD
6912	6353	43	oats	oats	NNP
6912	6353	44	,	,	,
6912	6353	45	ground	grind	VBN
6912	6353	46	in	in	IN
6912	6353	47	food	food	NN
6912	6353	48	chopper	chopper	NN
6912	6353	49	1/3	1/3	CD
6912	6353	50	cupful	cupful	JJ
6912	6353	51	tapioca	tapioca	NN
6912	6353	52	flour	flour	NN
6912	6353	53	7/8	7/8	CD
6912	6353	54	cupful	cupful	JJ
6912	6353	55	soy	soy	NN
6912	6353	56	-	-	HYPH
6912	6353	57	bean	bean	NN
6912	6353	58	flour	flour	NN
6912	6353	59	3/4	3/4	CD
6912	6353	60	cupful	cupful	JJ
6912	6353	61	potato	potato	NN
6912	6353	62	flour	flour	NN
6912	6353	63	1	1	CD
6912	6353	64	cupful	cupful	JJ
6912	6353	65	rye	rye	NN
6912	6353	66	flour	flour	NN
6912	6353	67	Although	although	IN
6912	6353	68	_	_	NNP
6912	6353	69	yeast	yeast	NN
6912	6353	70	breads	breads	NNP
6912	6353	71	_	_	NNP
6912	6353	72	are	be	VBP
6912	6353	73	not	not	RB
6912	6353	74	so	so	RB
6912	6353	75	satisfactory	satisfactory	JJ
6912	6353	76	if	if	IN
6912	6353	77	made	make	VBN
6912	6353	78	_	_	NNP
6912	6353	79	entirely	entirely	RB
6912	6353	80	_	_	NNP
6912	6353	81	of	of	IN
6912	6353	82	a	a	DT
6912	6353	83	grain	grain	NN
6912	6353	84	other	other	JJ
6912	6353	85	than	than	IN
6912	6353	86	wheat	wheat	NN
6912	6353	87	,	,	,
6912	6353	88	_	_	NNP
6912	6353	89	quick	quick	JJ
6912	6353	90	breads	bread	NNS
6912	6353	91	of	of	IN
6912	6353	92	desirable	desirable	JJ
6912	6353	93	grain	grain	NN
6912	6353	94	and	and	CC
6912	6353	95	texture	texture	NN
6912	6353	96	may	may	MD
6912	6353	97	be	be	VB
6912	6353	98	made	make	VBN
6912	6353	99	without	without	IN
6912	6353	100	wheat	wheat	NN
6912	6353	101	_	_	NNP
6912	6353	102	.	.	.
6912	6354	1	It	-PRON-	PRP
6912	6354	2	has	have	VBZ
6912	6354	3	been	be	VBN
6912	6354	4	found	find	VBN
6912	6354	5	,	,	,
6912	6354	6	however	however	RB
6912	6354	7	,	,	,
6912	6354	8	that	that	IN
6912	6354	9	a	a	DT
6912	6354	10	combination	combination	NN
6912	6354	11	of	of	IN
6912	6354	12	two	two	CD
6912	6354	13	or	or	CC
6912	6354	14	more	more	JJR
6912	6354	15	wheat	wheat	NN
6912	6354	16	substitutes	substitute	NNS
6912	6354	17	gives	give	VBZ
6912	6354	18	more	more	RBR
6912	6354	19	satisfactory	satisfactory	JJ
6912	6354	20	results	result	NNS
6912	6354	21	than	than	IN
6912	6354	22	a	a	DT
6912	6354	23	single	single	JJ
6912	6354	24	substitute	substitute	NN
6912	6354	25	.	.	.
6912	6355	1	When	when	WRB
6912	6355	2	no	no	DT
6912	6355	3	wheat	wheat	NN
6912	6355	4	is	be	VBZ
6912	6355	5	used	use	VBN
6912	6355	6	in	in	IN
6912	6355	7	quick	quick	JJ
6912	6355	8	breads	breads	NNP
6912	6355	9	,	,	,
6912	6355	10	the	the	DT
6912	6355	11	following	follow	VBG
6912	6355	12	combinations	combination	NNS
6912	6355	13	of	of	IN
6912	6355	14	substitutes	substitute	NNS
6912	6355	15	are	be	VBP
6912	6355	16	suggested	suggest	VBN
6912	6355	17	by	by	IN
6912	6355	18	the	the	DT
6912	6355	19	_	_	NNP
6912	6355	20	United	United	NNP
6912	6355	21	States	States	NNP
6912	6355	22	Department	Department	NNP
6912	6355	23	of	of	IN
6912	6355	24	Agriculture	Agriculture	NNP
6912	6355	25	,	,	,
6912	6355	26	States	States	NNP
6912	6355	27	Relation	Relation	NNP
6912	6355	28	Service	Service	NNP
6912	6355	29	_	_	NNP
6912	6355	30	.	.	.
6912	6356	1	Rolled	roll	VBN
6912	6356	2	oats	oats	NNP
6912	6356	3	(	(	-LRB-
6912	6356	4	ground	ground	NN
6912	6356	5	)	)	-RRB-
6912	6356	6	_	_	NNP
6912	6356	7	or	or	CC
6912	6356	8	_	_	NNP
6912	6356	9	Barley	Barley	NNP
6912	6356	10	flour	flour	NN
6912	6356	11	_	_	NNP
6912	6356	12	or	or	CC
6912	6356	13	_	_	NNP
6912	6356	14	Buckwheat	Buckwheat	NNP
6912	6356	15	flour	flour	NN
6912	6356	16	_	_	NNP
6912	6356	17	or	or	CC
6912	6356	18	_	_	NNP
6912	6356	19	Peanut	Peanut	NNP
6912	6356	20	flour	flour	NN
6912	6356	21	_	_	NNP
6912	6356	22	or	or	CC
6912	6356	23	_	_	NNP
6912	6356	24	Soy	Soy	NNP
6912	6356	25	-	-	HYPH
6912	6356	26	bean	bean	NN
6912	6356	27	flour	flour	NN
6912	6356	28	and	and	CC
6912	6356	29	Corn	Corn	NNP
6912	6356	30	flour	flour	NN
6912	6356	31	_	_	NNP
6912	6356	32	or	or	CC
6912	6356	33	_	_	NNP
6912	6356	34	Corn	Corn	NNP
6912	6356	35	-	-	HYPH
6912	6356	36	meal	meal	NN
6912	6356	37	_	_	NNP
6912	6356	38	or	or	CC
6912	6356	39	_	_	NNP
6912	6356	40	Rice	Rice	NNP
6912	6356	41	flour	flour	NN
6912	6356	42	_	_	NNP
6912	6356	43	or	or	CC
6912	6356	44	_	_	NNP
6912	6356	45	Potato	Potato	NNP
6912	6356	46	flour	flour	NN
6912	6356	47	_	_	NNP
6912	6356	48	or	or	CC
6912	6356	49	_	_	NNP
6912	6356	50	Sweet	Sweet	NNP
6912	6356	51	potato	potato	NN
6912	6356	52	flour	flour	NN
6912	6356	53	Since	since	IN
6912	6356	54	the	the	DT
6912	6356	55	wheat	wheat	NN
6912	6356	56	substitutes	substitute	NNS
6912	6356	57	contain	contain	VBP
6912	6356	58	little	little	JJ
6912	6356	59	or	or	CC
6912	6356	60	none	none	NN
6912	6356	61	of	of	IN
6912	6356	62	the	the	DT
6912	6356	63	kind	kind	NN
6912	6356	64	of	of	IN
6912	6356	65	protein	protein	NN
6912	6356	66	which	which	WDT
6912	6356	67	when	when	WRB
6912	6356	68	moistened	moisten	VBD
6912	6356	69	forms	form	NNS
6912	6356	70	a	a	DT
6912	6356	71	sticky	sticky	JJ
6912	6356	72	and	and	CC
6912	6356	73	elastic	elastic	JJ
6912	6356	74	substance	substance	NN
6912	6356	75	,	,	,
6912	6356	76	an	an	DT
6912	6356	77	increase	increase	NN
6912	6356	78	in	in	IN
6912	6356	79	the	the	DT
6912	6356	80	number	number	NN
6912	6356	81	of	of	IN
6912	6356	82	eggs	egg	NNS
6912	6356	83	in	in	IN
6912	6356	84	quick	quick	JJ
6912	6356	85	breads	bread	NNS
6912	6356	86	containing	contain	VBG
6912	6356	87	no	no	DT
6912	6356	88	wheat	wheat	NN
6912	6356	89	produces	produce	VBZ
6912	6356	90	a	a	DT
6912	6356	91	satisfactory	satisfactory	JJ
6912	6356	92	texture	texture	NN
6912	6356	93	.	.	.
6912	6357	1	The	the	DT
6912	6357	2	albumin	albumin	NN
6912	6357	3	of	of	IN
6912	6357	4	eggs	egg	NNS
6912	6357	5	aids	aids	NNP
6912	6357	6	in	in	IN
6912	6357	7	holding	hold	VBG
6912	6357	8	the	the	DT
6912	6357	9	materials	material	NNS
6912	6357	10	together	together	RB
6912	6357	11	.	.	.
6912	6358	1	By	by	IN
6912	6358	2	scalding	scald	VBG
6912	6358	3	certain	certain	JJ
6912	6358	4	of	of	IN
6912	6358	5	the	the	DT
6912	6358	6	wheat	wheat	NN
6912	6358	7	substitutes	substitute	NNS
6912	6358	8	before	before	IN
6912	6358	9	adding	add	VBG
6912	6358	10	them	-PRON-	PRP
6912	6358	11	to	to	IN
6912	6358	12	other	other	JJ
6912	6358	13	ingredients	ingredient	NNS
6912	6358	14	,	,	,
6912	6358	15	a	a	DT
6912	6358	16	sticky	sticky	JJ
6912	6358	17	starch	starch	NN
6912	6358	18	paste	paste	NN
6912	6358	19	is	be	VBZ
6912	6358	20	formed	form	VBN
6912	6358	21	.	.	.
6912	6359	1	This	this	DT
6912	6359	2	also	also	RB
6912	6359	3	aids	aid	VBZ
6912	6359	4	in	in	IN
6912	6359	5	binding	bind	VBG
6912	6359	6	materials	material	NNS
6912	6359	7	together	together	RB
6912	6359	8	.	.	.
6912	6360	1	When	when	WRB
6912	6360	2	using	use	VBG
6912	6360	3	a	a	DT
6912	6360	4	wheat	wheat	NN
6912	6360	5	substitute	substitute	NN
6912	6360	6	instead	instead	RB
6912	6360	7	of	of	IN
6912	6360	8	wheat	wheat	NN
6912	6360	9	(	(	-LRB-
6912	6360	10	as	as	IN
6912	6360	11	suggested	suggest	VBN
6912	6360	12	in	in	IN
6912	6360	13	_	_	NNP
6912	6360	14	Quantity	Quantity	NNP
6912	6360	15	of	of	IN
6912	6360	16	Baking	Baking	NNP
6912	6360	17	Powder	Powder	NNP
6912	6360	18	in	in	IN
6912	6360	19	Quick	Quick	NNP
6912	6360	20	Breads	Breads	NNP
6912	6360	21	_	_	NNP
6912	6360	22	)	)	-RRB-
6912	6360	23	it	-PRON-	PRP
6912	6360	24	is	be	VBZ
6912	6360	25	advisable	advisable	JJ
6912	6360	26	to	to	TO
6912	6360	27	increase	increase	VB
6912	6360	28	the	the	DT
6912	6360	29	quantity	quantity	NN
6912	6360	30	of	of	IN
6912	6360	31	_	_	NNP
6912	6360	32	baking	bake	VBG
6912	6360	33	powder_,--1/2	powder_,--1/2	NNP
6912	6360	34	_	_	NNP
6912	6360	35	teaspoonful	teaspoonful	JJ
6912	6360	36	for	for	IN
6912	6360	37	each	each	DT
6912	6360	38	cupful	cupful	NN
6912	6360	39	of	of	IN
6912	6360	40	the	the	DT
6912	6360	41	substitute	substitute	NN
6912	6360	42	_	_	NNP
6912	6360	43	used	use	VBD
6912	6360	44	.	.	.
6912	6361	1	Thus	thus	RB
6912	6361	2	,	,	,
6912	6361	3	if	if	IN
6912	6361	4	a	a	DT
6912	6361	5	muffin	muffin	NN
6912	6361	6	recipe	recipe	NN
6912	6361	7	calls	call	NNS
6912	6361	8	for	for	IN
6912	6361	9	3	3	CD
6912	6361	10	1/2	1/2	CD
6912	6361	11	teaspoonfuls	teaspoonful	NNS
6912	6361	12	of	of	IN
6912	6361	13	baking	bake	VBG
6912	6361	14	powder	powder	NN
6912	6361	15	and	and	CC
6912	6361	16	2	2	CD
6912	6361	17	cupfuls	cupful	NNS
6912	6361	18	of	of	IN
6912	6361	19	corn	corn	NN
6912	6361	20	flour	flour	NN
6912	6361	21	are	be	VBP
6912	6361	22	substituted	substitute	VBN
6912	6361	23	for	for	IN
6912	6361	24	wheat	wheat	NN
6912	6361	25	,	,	,
6912	6361	26	the	the	DT
6912	6361	27	quantity	quantity	NN
6912	6361	28	of	of	IN
6912	6361	29	baking	baking	NN
6912	6361	30	powder	powder	NN
6912	6361	31	should	should	MD
6912	6361	32	be	be	VB
6912	6361	33	increased	increase	VBN
6912	6361	34	to	to	IN
6912	6361	35	4	4	CD
6912	6361	36	1/2	1/2	CD
6912	6361	37	teaspoonfuls	teaspoonful	NNS
6912	6361	38	.	.	.
6912	6362	1	WHY	why	WRB
6912	6362	2	WHEAT	WHEAT	NNP
6912	6362	3	IS	be	VBZ
6912	6362	4	POPULAR.--In	POPULAR.--In	NNP
6912	6362	5	this	this	DT
6912	6362	6	country	country	NN
6912	6362	7	,	,	,
6912	6362	8	wheat	wheat	NN
6912	6362	9	is	be	VBZ
6912	6362	10	doubtless	doubtless	RB
6912	6362	11	the	the	DT
6912	6362	12	most	most	RBS
6912	6362	13	used	use	VBN
6912	6362	14	of	of	IN
6912	6362	15	all	all	DT
6912	6362	16	grains	grain	NNS
6912	6362	17	.	.	.
6912	6363	1	Its	-PRON-	PRP$
6912	6363	2	white	white	JJ
6912	6363	3	or	or	CC
6912	6363	4	creamy	creamy	JJ
6912	6363	5	color	color	NN
6912	6363	6	and	and	CC
6912	6363	7	mild	mild	JJ
6912	6363	8	flavor	flavor	NN
6912	6363	9	which	which	WDT
6912	6363	10	blends	blend	VBZ
6912	6363	11	well	well	RB
6912	6363	12	with	with	IN
6912	6363	13	that	that	DT
6912	6363	14	of	of	IN
6912	6363	15	many	many	JJ
6912	6363	16	foods	food	NNS
6912	6363	17	account	account	VBP
6912	6363	18	in	in	IN
6912	6363	19	part	part	NN
6912	6363	20	for	for	IN
6912	6363	21	its	-PRON-	PRP$
6912	6363	22	popularity	popularity	NN
6912	6363	23	.	.	.
6912	6364	1	From	from	IN
6912	6364	2	a	a	DT
6912	6364	3	culinary	culinary	JJ
6912	6364	4	standpoint	standpoint	NN
6912	6364	5	,	,	,
6912	6364	6	wheat	wheat	NN
6912	6364	7	flour	flour	NN
6912	6364	8	is	be	VBZ
6912	6364	9	more	more	RBR
6912	6364	10	satisfactory	satisfactory	JJ
6912	6364	11	to	to	TO
6912	6364	12	use	use	VB
6912	6364	13	than	than	IN
6912	6364	14	any	any	DT
6912	6364	15	other	other	JJ
6912	6364	16	kind	kind	NN
6912	6364	17	.	.	.
6912	6365	1	It	-PRON-	PRP
6912	6365	2	produces	produce	VBZ
6912	6365	3	breads	bread	NNS
6912	6365	4	of	of	IN
6912	6365	5	pleasing	please	VBG
6912	6365	6	texture,--tender	texture,--tender	NNP
6912	6365	7	but	but	CC
6912	6365	8	firm	firm	VB
6912	6365	9	enough	enough	RB
6912	6365	10	to	to	TO
6912	6365	11	hold	hold	VB
6912	6365	12	their	-PRON-	PRP$
6912	6365	13	shape	shape	NN
6912	6365	14	.	.	.
6912	6366	1	Yeast	yeast	NN
6912	6366	2	breads	bread	NNS
6912	6366	3	made	make	VBN
6912	6366	4	of	of	IN
6912	6366	5	wheat	wheat	NN
6912	6366	6	flour	flour	NN
6912	6366	7	are	be	VBP
6912	6366	8	larger	large	JJR
6912	6366	9	than	than	IN
6912	6366	10	those	those	DT
6912	6366	11	made	make	VBN
6912	6366	12	with	with	IN
6912	6366	13	other	other	JJ
6912	6366	14	cereals	cereal	NNS
6912	6366	15	.	.	.
6912	6367	1	Although	although	IN
6912	6367	2	wheat	wheat	NN
6912	6367	3	is	be	VBZ
6912	6367	4	generally	generally	RB
6912	6367	5	used	use	VBN
6912	6367	6	,	,	,
6912	6367	7	its	-PRON-	PRP$
6912	6367	8	food	food	NN
6912	6367	9	value	value	NN
6912	6367	10	is	be	VBZ
6912	6367	11	not	not	RB
6912	6367	12	superior	superior	JJ
6912	6367	13	to	to	IN
6912	6367	14	that	that	DT
6912	6367	15	of	of	IN
6912	6367	16	other	other	JJ
6912	6367	17	grains	grain	NNS
6912	6367	18	.	.	.
6912	6368	1	It	-PRON-	PRP
6912	6368	2	is	be	VBZ
6912	6368	3	doubtless	doubtless	JJ
6912	6368	4	because	because	IN
6912	6368	5	we	-PRON-	PRP
6912	6368	6	are	be	VBP
6912	6368	7	"	"	``
6912	6368	8	used	used	JJ
6912	6368	9	to	to	TO
6912	6368	10	"	"	``
6912	6368	11	wheat	wheat	VB
6912	6368	12	that	that	WDT
6912	6368	13	we	-PRON-	PRP
6912	6368	14	have	have	VBP
6912	6368	15	favored	favor	VBN
6912	6368	16	it	-PRON-	PRP
6912	6368	17	more	more	RBR
6912	6368	18	than	than	IN
6912	6368	19	other	other	JJ
6912	6368	20	cereals	cereal	NNS
6912	6368	21	.	.	.
6912	6369	1	COMPARING	compare	VBG
6912	6369	2	WHEAT	WHEAT	NNP
6912	6369	3	WITH	with	IN
6912	6369	4	OTHER	OTHER	NNP
6912	6369	5	GRAINS.--Make	GRAINS.--Make	NNP
6912	6369	6	a	a	DT
6912	6369	7	comparative	comparative	JJ
6912	6369	8	study	study	NN
6912	6369	9	of	of	IN
6912	6369	10	the	the	DT
6912	6369	11	composition	composition	NN
6912	6369	12	of	of	IN
6912	6369	13	the	the	DT
6912	6369	14	following	follow	VBG
6912	6369	15	:	:	:
6912	6369	16	_	_	NNP
6912	6369	17	Wheat	Wheat	NNP
6912	6369	18	Flour	Flour	NNP
6912	6369	19	and	and	CC
6912	6369	20	Corn	Corn	NNP
6912	6369	21	-	-	HYPH
6912	6369	22	meal_.--From	meal_.--From	NNP
6912	6369	23	_	_	NNP
6912	6369	24	U.S.	U.S.	NNP
6912	6370	1	Department	Department	NNP
6912	6370	2	of	of	IN
6912	6370	3	Agriculture	Agriculture	NNP
6912	6370	4	_	_	NNP
6912	6370	5	,	,	,
6912	6370	6	Bulletin	Bulletin	NNP
6912	6370	7	No	no	UH
6912	6370	8	.	.	.
6912	6371	1	28	28	CD
6912	6371	2	,	,	,
6912	6371	3	tabulate	tabulate	VBP
6912	6371	4	the	the	DT
6912	6371	5	percentage	percentage	NN
6912	6371	6	composition	composition	NN
6912	6371	7	of	of	IN
6912	6371	8	wheat	wheat	NN
6912	6371	9	flour	flour	NN
6912	6371	10	and	and	CC
6912	6371	11	of	of	IN
6912	6371	12	corn	corn	NN
6912	6371	13	-	-	HYPH
6912	6371	14	meal	meal	NN
6912	6371	15	.	.	.
6912	6372	1	Which	which	WDT
6912	6372	2	contains	contain	VBZ
6912	6372	3	the	the	DT
6912	6372	4	more	more	JJR
6912	6372	5	fat	fat	NN
6912	6372	6	?	?	.
6912	6373	1	Which	which	WDT
6912	6373	2	contains	contain	VBZ
6912	6373	3	the	the	DT
6912	6373	4	more	more	JJR
6912	6373	5	ash	ash	NN
6912	6373	6	?	?	.
6912	6374	1	Corn	corn	NN
6912	6374	2	-	-	HYPH
6912	6374	3	meal	meal	NN
6912	6374	4	does	do	VBZ
6912	6374	5	not	not	RB
6912	6374	6	contain	contain	VB
6912	6374	7	as	as	RB
6912	6374	8	much	much	JJ
6912	6374	9	protein	protein	NN
6912	6374	10	as	as	IN
6912	6374	11	does	do	VBZ
6912	6374	12	wheat	wheat	NN
6912	6374	13	.	.	.
6912	6375	1	The	the	DT
6912	6375	2	protein	protein	NN
6912	6375	3	in	in	IN
6912	6375	4	corn	corn	NN
6912	6375	5	-	-	HYPH
6912	6375	6	meal	meal	NN
6912	6375	7	differs	differ	NNS
6912	6375	8	from	from	IN
6912	6375	9	that	that	DT
6912	6375	10	in	in	IN
6912	6375	11	wheat	wheat	NN
6912	6375	12	;	;	:
6912	6375	13	it	-PRON-	PRP
6912	6375	14	does	do	VBZ
6912	6375	15	not	not	RB
6912	6375	16	have	have	VB
6912	6375	17	the	the	DT
6912	6375	18	elastic	elastic	JJ
6912	6375	19	property	property	NN
6912	6375	20	of	of	IN
6912	6375	21	the	the	DT
6912	6375	22	protein	protein	NN
6912	6375	23	of	of	IN
6912	6375	24	wheat	wheat	NN
6912	6375	25	.	.	.
6912	6376	1	It	-PRON-	PRP
6912	6376	2	is	be	VBZ
6912	6376	3	this	this	DT
6912	6376	4	property	property	NN
6912	6376	5	which	which	WDT
6912	6376	6	makes	make	VBZ
6912	6376	7	the	the	DT
6912	6376	8	latter	latter	JJ
6912	6376	9	so	so	RB
6912	6376	10	satisfactory	satisfactory	JJ
6912	6376	11	in	in	IN
6912	6376	12	bread	bread	NN
6912	6376	13	making	making	NN
6912	6376	14	.	.	.
6912	6377	1	For	for	IN
6912	6377	2	this	this	DT
6912	6377	3	reason	reason	NN
6912	6377	4	,	,	,
6912	6377	5	it	-PRON-	PRP
6912	6377	6	is	be	VBZ
6912	6377	7	always	always	RB
6912	6377	8	best	good	JJS
6912	6377	9	to	to	TO
6912	6377	10	combine	combine	VB
6912	6377	11	corn	corn	NN
6912	6377	12	-	-	HYPH
6912	6377	13	meal	meal	NN
6912	6377	14	with	with	IN
6912	6377	15	wheat	wheat	NN
6912	6377	16	flour	flour	NN
6912	6377	17	or	or	CC
6912	6377	18	some	some	DT
6912	6377	19	other	other	JJ
6912	6377	20	cereal	cereal	NN
6912	6377	21	in	in	IN
6912	6377	22	preparing	prepare	VBG
6912	6377	23	corn	corn	NN
6912	6377	24	breads	bread	NNS
6912	6377	25	.	.	.
6912	6378	1	It	-PRON-	PRP
6912	6378	2	should	should	MD
6912	6378	3	be	be	VB
6912	6378	4	noted	note	VBN
6912	6378	5	that	that	IN
6912	6378	6	corn	corn	NN
6912	6378	7	-	-	HYPH
6912	6378	8	meal	meal	NN
6912	6378	9	contains	contain	VBZ
6912	6378	10	more	more	JJR
6912	6378	11	fat	fat	JJ
6912	6378	12	than	than	IN
6912	6378	13	wheat	wheat	NN
6912	6378	14	flour	flour	NN
6912	6378	15	,	,	,
6912	6378	16	and	and	CC
6912	6378	17	it	-PRON-	PRP
6912	6378	18	compares	compare	VBZ
6912	6378	19	favorably	favorably	RB
6912	6378	20	in	in	IN
6912	6378	21	digestibility	digestibility	NN
6912	6378	22	with	with	IN
6912	6378	23	wheat	wheat	NN
6912	6378	24	flour	flour	NN
6912	6378	25	.	.	.
6912	6379	1	There	there	EX
6912	6379	2	is	be	VBZ
6912	6379	3	a	a	DT
6912	6379	4	difference	difference	NN
6912	6379	5	in	in	IN
6912	6379	6	flavor	flavor	NN
6912	6379	7	,	,	,
6912	6379	8	but	but	CC
6912	6379	9	no	no	DT
6912	6379	10	difference	difference	NN
6912	6379	11	in	in	IN
6912	6379	12	the	the	DT
6912	6379	13	nutritive	nutritive	JJ
6912	6379	14	value	value	NN
6912	6379	15	of	of	IN
6912	6379	16	yellow	yellow	NN
6912	6379	17	and	and	CC
6912	6379	18	of	of	IN
6912	6379	19	white	white	JJ
6912	6379	20	corn	corn	NN
6912	6379	21	-	-	HYPH
6912	6379	22	meal	meal	NN
6912	6379	23	.	.	.
6912	6380	1	_	_	NNP
6912	6380	2	Wheat	Wheat	NNP
6912	6380	3	Flour	Flour	NNP
6912	6380	4	and	and	CC
6912	6380	5	Oatmeal_.--From	Oatmeal_.--From	NNP
6912	6380	6	_	_	NNP
6912	6380	7	U.S.	U.S.	NNP
6912	6381	1	Department	Department	NNP
6912	6381	2	of	of	IN
6912	6381	3	Agriculture	Agriculture	NNP
6912	6381	4	_	_	NNP
6912	6381	5	,	,	,
6912	6381	6	Bulletin	Bulletin	NNP
6912	6381	7	No	no	UH
6912	6381	8	.	.	.
6912	6382	1	28	28	CD
6912	6382	2	,	,	,
6912	6382	3	tabulate	tabulate	VBP
6912	6382	4	the	the	DT
6912	6382	5	percentage	percentage	NN
6912	6382	6	composition	composition	NN
6912	6382	7	of	of	IN
6912	6382	8	wheat	wheat	NN
6912	6382	9	flour	flour	NN
6912	6382	10	and	and	CC
6912	6382	11	of	of	IN
6912	6382	12	oatmeal	oatmeal	NN
6912	6382	13	.	.	.
6912	6383	1	Which	which	WDT
6912	6383	2	contains	contain	VBZ
6912	6383	3	the	the	DT
6912	6383	4	more	more	JJR
6912	6383	5	protein	protein	NN
6912	6383	6	,	,	,
6912	6383	7	fat	fat	NN
6912	6383	8	,	,	,
6912	6383	9	and	and	CC
6912	6383	10	ash	ash	NN
6912	6383	11	?	?	.
6912	6384	1	Which	which	WDT
6912	6384	2	contains	contain	VBZ
6912	6384	3	the	the	DT
6912	6384	4	more	more	JJR
6912	6384	5	carbohydrates	carbohydrate	NNS
6912	6384	6	?	?	.
6912	6385	1	Oatmeal	oatmeal	NN
6912	6385	2	contains	contain	VBZ
6912	6385	3	more	more	JJR
6912	6385	4	protein	protein	NN
6912	6385	5	,	,	,
6912	6385	6	fat	fat	NN
6912	6385	7	,	,	,
6912	6385	8	and	and	CC
6912	6385	9	ash	ash	NN
6912	6385	10	than	than	IN
6912	6385	11	any	any	DT
6912	6385	12	of	of	IN
6912	6385	13	the	the	DT
6912	6385	14	cereals	cereal	NNS
6912	6385	15	commonly	commonly	RB
6912	6385	16	used	use	VBN
6912	6385	17	.	.	.
6912	6386	1	It	-PRON-	PRP
6912	6386	2	is	be	VBZ
6912	6386	3	a	a	DT
6912	6386	4	very	very	RB
6912	6386	5	tough	tough	JJ
6912	6386	6	cereal	cereal	NN
6912	6386	7	and	and	CC
6912	6386	8	requires	require	VBZ
6912	6386	9	long	long	JJ
6912	6386	10	cooking	cooking	NN
6912	6386	11	in	in	IN
6912	6386	12	order	order	NN
6912	6386	13	to	to	TO
6912	6386	14	make	make	VB
6912	6386	15	it	-PRON-	PRP
6912	6386	16	palatable	palatable	JJ
6912	6386	17	.	.	.
6912	6387	1	_	_	NNP
6912	6387	2	Wheat	Wheat	NNP
6912	6387	3	Flour	Flour	NNP
6912	6387	4	and	and	CC
6912	6387	5	Rice_.--From	Rice_.--From	NNP
6912	6387	6	_	_	NNP
6912	6387	7	U.S.	U.S.	NNP
6912	6388	1	Department	Department	NNP
6912	6388	2	of	of	IN
6912	6388	3	Agriculture	Agriculture	NNP
6912	6388	4	_	_	NNP
6912	6388	5	,	,	,
6912	6388	6	Bulletin	Bulletin	NNP
6912	6388	7	No	no	UH
6912	6388	8	.	.	.
6912	6389	1	28	28	CD
6912	6389	2	,	,	,
6912	6389	3	tabulate	tabulate	VBP
6912	6389	4	the	the	DT
6912	6389	5	percentage	percentage	NN
6912	6389	6	composition	composition	NN
6912	6389	7	of	of	IN
6912	6389	8	wheat	wheat	NN
6912	6389	9	flour	flour	NN
6912	6389	10	(	(	-LRB-
6912	6389	11	all	all	DT
6912	6389	12	analyses	analysis	NNS
6912	6389	13	,	,	,
6912	6389	14	average	average	JJ
6912	6389	15	)	)	-RRB-
6912	6389	16	.	.	.
6912	6390	1	Now	now	RB
6912	6390	2	tabulate	tabulate	VB
6912	6390	3	the	the	DT
6912	6390	4	percentage	percentage	NN
6912	6390	5	composition	composition	NN
6912	6390	6	of	of	IN
6912	6390	7	rice	rice	NN
6912	6390	8	(	(	-LRB-
6912	6390	9	average	average	JJ
6912	6390	10	)	)	-RRB-
6912	6390	11	.	.	.
6912	6391	1	Which	which	WDT
6912	6391	2	contains	contain	VBZ
6912	6391	3	the	the	DT
6912	6391	4	more	more	JJR
6912	6391	5	carbohydrates	carbohydrate	NNS
6912	6391	6	?	?	.
6912	6392	1	Which	which	WDT
6912	6392	2	,	,	,
6912	6392	3	the	the	DT
6912	6392	4	more	more	JJR
6912	6392	5	protein	protein	NN
6912	6392	6	and	and	CC
6912	6392	7	ash	ash	NN
6912	6392	8	?	?	.
6912	6393	1	Polished	polished	JJ
6912	6393	2	rice	rice	NN
6912	6393	3	contains	contain	VBZ
6912	6393	4	the	the	DT
6912	6393	5	least	least	JJS
6912	6393	6	ash	ash	NN
6912	6393	7	and	and	CC
6912	6393	8	protein	protein	NN
6912	6393	9	of	of	IN
6912	6393	10	all	all	PDT
6912	6393	11	the	the	DT
6912	6393	12	common	common	JJ
6912	6393	13	cereals	cereal	NNS
6912	6393	14	.	.	.
6912	6394	1	It	-PRON-	PRP
6912	6394	2	is	be	VBZ
6912	6394	3	also	also	RB
6912	6394	4	deficient	deficient	JJ
6912	6394	5	in	in	IN
6912	6394	6	fat	fat	NN
6912	6394	7	in	in	IN
6912	6394	8	comparison	comparison	NN
6912	6394	9	with	with	IN
6912	6394	10	the	the	DT
6912	6394	11	other	other	JJ
6912	6394	12	cereals	cereal	NNS
6912	6394	13	.	.	.
6912	6395	1	Unpolished	unpolished	JJ
6912	6395	2	rice	rice	NN
6912	6395	3	,	,	,
6912	6395	4	however	however	RB
6912	6395	5	,	,	,
6912	6395	6	contains	contain	VBZ
6912	6395	7	more	more	RBR
6912	6395	8	than	than	IN
6912	6395	9	twice	twice	PDT
6912	6395	10	as	as	RB
6912	6395	11	much	much	JJ
6912	6395	12	ash	ash	NN
6912	6395	13	as	as	IN
6912	6395	14	the	the	DT
6912	6395	15	polished	polished	JJ
6912	6395	16	cereal	cereal	NN
6912	6395	17	.	.	.
6912	6396	1	It	-PRON-	PRP
6912	6396	2	also	also	RB
6912	6396	3	contains	contain	VBZ
6912	6396	4	more	more	JJR
6912	6396	5	fat	fat	NN
6912	6396	6	and	and	CC
6912	6396	7	protein	protein	NN
6912	6396	8	.	.	.
6912	6397	1	[	[	-LRB-
6912	6397	2	Footnote	Footnote	NNP
6912	6397	3	94	94	CD
6912	6397	4	:	:	:
6912	6397	5	Composition	composition	NN
6912	6397	6	of	of	IN
6912	6397	7	unpolished	unpolished	JJ
6912	6397	8	rice	rice	NN
6912	6397	9	:	:	:
6912	6397	10	protein	protein	NN
6912	6397	11	,	,	,
6912	6397	12	8.02	8.02	CD
6912	6397	13	;	;	:
6912	6397	14	fat	fat	NN
6912	6397	15	,	,	,
6912	6397	16	1.96	1.96	CD
6912	6397	17	;	;	:
6912	6397	18	carbohydrates	carbohydrate	NNS
6912	6397	19	,	,	,
6912	6397	20	76.98	76.98	CD
6912	6397	21	;	;	:
6912	6397	22	ash	ash	NN
6912	6397	23	,	,	,
6912	6397	24	1.15	1.15	CD
6912	6397	25	.	.	.
6912	6397	26	]	]	-RRB-
6912	6398	1	Hence	hence	RB
6912	6398	2	it	-PRON-	PRP
6912	6398	3	compares	compare	VBZ
6912	6398	4	favorably	favorably	RB
6912	6398	5	with	with	IN
6912	6398	6	the	the	DT
6912	6398	7	composition	composition	NN
6912	6398	8	of	of	IN
6912	6398	9	other	other	JJ
6912	6398	10	grains	grain	NNS
6912	6398	11	.	.	.
6912	6399	1	_	_	NNP
6912	6399	2	Wheat	Wheat	NNP
6912	6399	3	Flour	Flour	NNP
6912	6399	4	,	,	,
6912	6399	5	Barley	Barley	NNP
6912	6399	6	,	,	,
6912	6399	7	Buckwheat	Buckwheat	NNP
6912	6399	8	,	,	,
6912	6399	9	and	and	CC
6912	6399	10	Rye._--From	Rye._--From	NNP
6912	6399	11	_	_	NNP
6912	6399	12	U.	U.	NNP
6912	6400	1	S.	S.	NNP
6912	6400	2	Department	Department	NNP
6912	6400	3	of	of	IN
6912	6400	4	Agriculture	Agriculture	NNP
6912	6400	5	,	,	,
6912	6400	6	_	_	NNP
6912	6400	7	Bulletin	Bulletin	NNP
6912	6400	8	No	No	NNP
6912	6400	9	.	.	.
6912	6401	1	28	28	CD
6912	6401	2	,	,	,
6912	6401	3	tabulate	tabulate	VBP
6912	6401	4	the	the	DT
6912	6401	5	percentage	percentage	NN
6912	6401	6	composition	composition	NN
6912	6401	7	of	of	IN
6912	6401	8	wheat	wheat	NN
6912	6401	9	flour	flour	NN
6912	6401	10	,	,	,
6912	6401	11	of	of	IN
6912	6401	12	barley	barley	NN
6912	6401	13	,	,	,
6912	6401	14	of	of	IN
6912	6401	15	buckwheat	buckwheat	NN
6912	6401	16	,	,	,
6912	6401	17	and	and	CC
6912	6401	18	of	of	IN
6912	6401	19	rye	rye	NN
6912	6401	20	.	.	.
6912	6402	1	Note	note	VB
6912	6402	2	the	the	DT
6912	6402	3	quantity	quantity	NN
6912	6402	4	of	of	IN
6912	6402	5	fat	fat	NN
6912	6402	6	in	in	IN
6912	6402	7	barley	barley	NN
6912	6402	8	and	and	CC
6912	6402	9	in	in	IN
6912	6402	10	buckwheat	buckwheat	NN
6912	6402	11	,	,	,
6912	6402	12	and	and	CC
6912	6402	13	the	the	DT
6912	6402	14	small	small	JJ
6912	6402	15	amount	amount	NN
6912	6402	16	of	of	IN
6912	6402	17	protein	protein	NN
6912	6402	18	in	in	IN
6912	6402	19	buckwheat	buckwheat	NN
6912	6402	20	and	and	CC
6912	6402	21	in	in	IN
6912	6402	22	rye	rye	NN
6912	6402	23	.	.	.
6912	6403	1	CORN	corn	NN
6912	6403	2	MUFFINS	muffin	NNS
6912	6403	3	1	1	CD
6912	6403	4	1/3	1/3	CD
6912	6403	5	cupfuls	cupful	NNS
6912	6403	6	flour	flour	NN
6912	6403	7	2/3	2/3	CD
6912	6403	8	cupful	cupful	JJ
6912	6403	9	corn	corn	NN
6912	6403	10	-	-	HYPH
6912	6403	11	meal	meal	NN
6912	6403	12	4	4	CD
6912	6403	13	teaspoonfuls	teaspoonful	NNS
6912	6403	14	baking	baking	NNP
6912	6403	15	powder	powder	NN
6912	6403	16	1	1	CD
6912	6403	17	to	to	IN
6912	6403	18	2	2	CD
6912	6403	19	tablespoonfuls	tablespoonful	NNS
6912	6403	20	sugar	sugar	NN
6912	6403	21	1/3	1/3	DT
6912	6403	22	teaspoonful	teaspoonful	JJ
6912	6403	23	salt	salt	NN
6912	6403	24	1	1	CD
6912	6403	25	egg	egg	NN
6912	6403	26	1	1	CD
6912	6403	27	1/4	1/4	CD
6912	6403	28	cupfuls	cupful	NNS
6912	6403	29	milk	milk	NN
6912	6403	30	2	2	CD
6912	6403	31	tablespoonfuls	tablespoonful	NNS
6912	6403	32	fat	fat	JJ
6912	6403	33	Mix	Mix	NNP
6912	6403	34	as	as	IN
6912	6403	35	plain	plain	JJ
6912	6403	36	muffins	muffin	NNS
6912	6403	37	,	,	,
6912	6403	38	and	and	CC
6912	6403	39	bake	bake	VB
6912	6403	40	in	in	RP
6912	6403	41	oiled	oil	VBN
6912	6403	42	muffin	muffin	NNP
6912	6403	43	tins	tins	NNP
6912	6403	44	25	25	CD
6912	6403	45	to	to	TO
6912	6403	46	30	30	CD
6912	6403	47	minutes	minute	NNS
6912	6403	48	at	at	IN
6912	6403	49	400	400	CD
6912	6403	50	F.	F.	NNP
6912	6403	51	_	_	NNP
6912	6403	52	Rye	Rye	NNP
6912	6403	53	meal	meal	NN
6912	6403	54	_	_	NNP
6912	6403	55	may	may	MD
6912	6403	56	be	be	VB
6912	6403	57	substituted	substitute	VBN
6912	6403	58	for	for	IN
6912	6403	59	corn	corn	NN
6912	6403	60	-	-	HYPH
6912	6403	61	meal	meal	NN
6912	6403	62	in	in	IN
6912	6403	63	this	this	DT
6912	6403	64	recipe	recipe	NN
6912	6403	65	.	.	.
6912	6404	1	RICE	rice	NN
6912	6404	2	MUFFINS	MUFFINS	NNP
6912	6404	3	1	1	CD
6912	6404	4	1/3	1/3	CD
6912	6404	5	cupfuls	cupful	NNS
6912	6404	6	flour	flour	NN
6912	6404	7	3	3	CD
6912	6404	8	3/4	3/4	CD
6912	6404	9	teaspoonfuls	teaspoonful	NNS
6912	6404	10	baking	bake	VBG
6912	6404	11	powder	powder	NN
6912	6404	12	2	2	CD
6912	6404	13	tablespoonfuls	tablespoonful	NNS
6912	6404	14	sugar	sugar	NN
6912	6404	15	1/2	1/2	CD
6912	6404	16	teaspoonful	teaspoonful	JJ
6912	6404	17	salt	salt	NN
6912	6404	18	1	1	CD
6912	6404	19	egg	egg	NN
6912	6404	20	2/3	2/3	CD
6912	6404	21	cupful	cupful	JJ
6912	6404	22	milk	milk	NN
6912	6404	23	1/2	1/2	CD
6912	6404	24	cupful	cupful	JJ
6912	6404	25	cooked	cooked	JJ
6912	6404	26	rice	rice	NN
6912	6404	27	2	2	CD
6912	6404	28	tablespoonfuls	tablespoonful	NNS
6912	6404	29	fat	fat	NN
6912	6404	30	Beat	Beat	NNP
6912	6404	31	the	the	DT
6912	6404	32	egg	egg	NN
6912	6404	33	;	;	:
6912	6404	34	add	add	VB
6912	6404	35	the	the	DT
6912	6404	36	milk	milk	NN
6912	6404	37	and	and	CC
6912	6404	38	the	the	DT
6912	6404	39	cooked	cooked	JJ
6912	6404	40	rice	rice	NN
6912	6404	41	.	.	.
6912	6405	1	Add	add	VB
6912	6405	2	the	the	DT
6912	6405	3	dry	dry	JJ
6912	6405	4	ingredients	ingredient	NNS
6912	6405	5	(	(	-LRB-
6912	6405	6	through	through	IN
6912	6405	7	a	a	DT
6912	6405	8	sifter	sifter	NN
6912	6405	9	)	)	-RRB-
6912	6405	10	to	to	IN
6912	6405	11	the	the	DT
6912	6405	12	egg	egg	NN
6912	6405	13	mixture	mixture	NN
6912	6405	14	;	;	:
6912	6405	15	melt	melt	VB
6912	6405	16	the	the	DT
6912	6405	17	fat	fat	NN
6912	6405	18	;	;	:
6912	6405	19	add	add	VB
6912	6405	20	it	-PRON-	PRP
6912	6405	21	to	to	IN
6912	6405	22	the	the	DT
6912	6405	23	flour	flour	NN
6912	6405	24	mixture	mixture	NN
6912	6405	25	.	.	.
6912	6406	1	Mix	mix	VB
6912	6406	2	quickly	quickly	RB
6912	6406	3	and	and	CC
6912	6406	4	thoroughly	thoroughly	RB
6912	6406	5	,	,	,
6912	6406	6	and	and	CC
6912	6406	7	bake	bake	VB
6912	6406	8	in	in	RP
6912	6406	9	buttered	butter	VBN
6912	6406	10	muffin	muffin	NNP
6912	6406	11	tins	tin	NNS
6912	6406	12	in	in	IN
6912	6406	13	a	a	DT
6912	6406	14	hot	hot	JJ
6912	6406	15	oven	oven	NN
6912	6406	16	(	(	-LRB-
6912	6406	17	400	400	CD
6912	6406	18	F.	F.	NNP
6912	6406	19	)	)	-RRB-
6912	6406	20	for	for	IN
6912	6406	21	25	25	CD
6912	6406	22	to	to	TO
6912	6406	23	30	30	CD
6912	6406	24	minutes	minute	NNS
6912	6406	25	.	.	.
6912	6407	1	OATMEAL	OATMEAL	NNS
6912	6407	2	MUFFINS	muffin	NNS
6912	6407	3	Use	use	VBP
6912	6407	4	the	the	DT
6912	6407	5	recipe	recipe	NN
6912	6407	6	for	for	IN
6912	6407	7	Plain	Plain	NNP
6912	6407	8	Muffins	Muffins	NNP
6912	6407	9	as	as	IN
6912	6407	10	a	a	DT
6912	6407	11	basic	basic	JJ
6912	6407	12	rule	rule	NN
6912	6407	13	.	.	.
6912	6408	1	Substitute	substitute	NN
6912	6408	2	1	1	CD
6912	6408	3	cupful	cupful	JJ
6912	6408	4	rolled	roll	VBN
6912	6408	5	oats	oat	NNS
6912	6408	6	for	for	IN
6912	6408	7	1	1	CD
6912	6408	8	cupful	cupful	NN
6912	6408	9	of	of	IN
6912	6408	10	wheat	wheat	NN
6912	6408	11	flour	flour	NN
6912	6408	12	.	.	.
6912	6409	1	Scald	Scald	NNP
6912	6409	2	the	the	DT
6912	6409	3	milk	milk	NN
6912	6409	4	,	,	,
6912	6409	5	pour	pour	VB
6912	6409	6	it	-PRON-	PRP
6912	6409	7	over	over	IN
6912	6409	8	the	the	DT
6912	6409	9	rolled	roll	VBN
6912	6409	10	oats	oats	NN
6912	6409	11	.	.	.
6912	6410	1	Let	let	VB
6912	6410	2	the	the	DT
6912	6410	3	mixture	mixture	NN
6912	6410	4	stand	stand	VB
6912	6410	5	for	for	IN
6912	6410	6	about	about	RB
6912	6410	7	1/2	1/2	CD
6912	6410	8	hour	hour	NN
6912	6410	9	or	or	CC
6912	6410	10	until	until	IN
6912	6410	11	it	-PRON-	PRP
6912	6410	12	is	be	VBZ
6912	6410	13	cool	cool	JJ
6912	6410	14	.	.	.
6912	6411	1	Then	then	RB
6912	6411	2	add	add	VB
6912	6411	3	the	the	DT
6912	6411	4	other	other	JJ
6912	6411	5	ingredients	ingredient	NNS
6912	6411	6	and	and	CC
6912	6411	7	mix	mix	VB
6912	6411	8	as	as	IN
6912	6411	9	plain	plain	JJ
6912	6411	10	muffins	muffin	NNS
6912	6411	11	.	.	.
6912	6412	1	Use	use	VB
6912	6412	2	4	4	CD
6912	6412	3	teaspoonfuls	teaspoonful	NNS
6912	6412	4	of	of	IN
6912	6412	5	baking	bake	VBG
6912	6412	6	powder	powder	NN
6912	6412	7	instead	instead	RB
6912	6412	8	of	of	IN
6912	6412	9	3	3	CD
6912	6412	10	1/2	1/2	CD
6912	6412	11	teaspoonfuls	teaspoonful	NNS
6912	6412	12	.	.	.
6912	6413	1	QUESTIONS	QUESTIONS	NNP
6912	6413	2	Explain	explain	VB
6912	6413	3	why	why	WRB
6912	6413	4	corn	corn	NN
6912	6413	5	-	-	HYPH
6912	6413	6	meal	meal	NN
6912	6413	7	is	be	VBZ
6912	6413	8	not	not	RB
6912	6413	9	used	use	VBN
6912	6413	10	alone	alone	RB
6912	6413	11	for	for	IN
6912	6413	12	corn	corn	NN
6912	6413	13	-	-	HYPH
6912	6413	14	meal	meal	NN
6912	6413	15	muffins	muffin	NNS
6912	6413	16	(	(	-LRB-
6912	6413	17	see	see	VB
6912	6413	18	_	_	NNP
6912	6413	19	Wheat	Wheat	NNP
6912	6413	20	Flour	Flour	NNP
6912	6413	21	and	and	CC
6912	6413	22	Corn	Corn	NNP
6912	6413	23	-	-	HYPH
6912	6413	24	meal	meal	NN
6912	6413	25	_	_	NNP
6912	6413	26	)	)	-RRB-
6912	6413	27	.	.	.
6912	6414	1	Compare	compare	VB
6912	6414	2	the	the	DT
6912	6414	3	quantity	quantity	NN
6912	6414	4	of	of	IN
6912	6414	5	milk	milk	NN
6912	6414	6	used	use	VBN
6912	6414	7	in	in	IN
6912	6414	8	Rice	Rice	NNP
6912	6414	9	Muffins	Muffins	NNP
6912	6414	10	with	with	IN
6912	6414	11	that	that	DT
6912	6414	12	used	use	VBN
6912	6414	13	in	in	IN
6912	6414	14	Plain	Plain	NNP
6912	6414	15	Muffins	Muffins	NNPS
6912	6414	16	.	.	.
6912	6415	1	Account	account	NN
6912	6415	2	for	for	IN
6912	6415	3	the	the	DT
6912	6415	4	difference	difference	NN
6912	6415	5	.	.	.
6912	6416	1	From	from	IN
6912	6416	2	_	_	NNP
6912	6416	3	U.	U.	NNP
6912	6417	1	S.	S.	NNP
6912	6417	2	Department	Department	NNP
6912	6417	3	of	of	IN
6912	6417	4	Agriculture	Agriculture	NNP
6912	6417	5	_	_	NNP
6912	6417	6	,	,	,
6912	6417	7	Bulletin	Bulletin	NNP
6912	6417	8	No	no	UH
6912	6417	9	.	.	.
6912	6418	1	28	28	CD
6912	6418	2	,	,	,
6912	6418	3	tabulate	tabulate	VBP
6912	6418	4	the	the	DT
6912	6418	5	percentage	percentage	NN
6912	6418	6	composition	composition	NN
6912	6418	7	of	of	IN
6912	6418	8	boiled	boil	VBN
6912	6418	9	rice	rice	NN
6912	6418	10	.	.	.
6912	6419	1	Compare	compare	VB
6912	6419	2	with	with	IN
6912	6419	3	the	the	DT
6912	6419	4	composition	composition	NN
6912	6419	5	of	of	IN
6912	6419	6	the	the	DT
6912	6419	7	uncooked	uncooked	JJ
6912	6419	8	food	food	NN
6912	6419	9	.	.	.
6912	6420	1	How	how	WRB
6912	6420	2	much	much	JJ
6912	6420	3	nourishment	nourishment	NN
6912	6420	4	is	be	VBZ
6912	6420	5	lost	lose	VBN
6912	6420	6	by	by	IN
6912	6420	7	boiling	boil	VBG
6912	6420	8	?	?	.
6912	6421	1	By	by	IN
6912	6421	2	what	what	WDT
6912	6421	3	method	method	NN
6912	6421	4	can	can	MD
6912	6421	5	rice	rice	VB
6912	6421	6	be	be	VB
6912	6421	7	cooked	cook	VBN
6912	6421	8	to	to	TO
6912	6421	9	retain	retain	VB
6912	6421	10	the	the	DT
6912	6421	11	most	most	JJS
6912	6421	12	nourishment	nourishment	NN
6912	6421	13	?	?	.
6912	6422	1	Explain	explain	VB
6912	6422	2	why	why	WRB
6912	6422	3	the	the	DT
6912	6422	4	per	per	IN
6912	6422	5	cent	cent	NN
6912	6422	6	of	of	IN
6912	6422	7	nutrients	nutrient	NNS
6912	6422	8	in	in	IN
6912	6422	9	a	a	DT
6912	6422	10	food	food	NN
6912	6422	11	does	do	VBZ
6912	6422	12	not	not	RB
6912	6422	13	always	always	RB
6912	6422	14	indicate	indicate	VB
6912	6422	15	the	the	DT
6912	6422	16	quantity	quantity	NN
6912	6422	17	of	of	IN
6912	6422	18	nourishment	nourishment	NN
6912	6422	19	that	that	IN
6912	6422	20	the	the	DT
6912	6422	21	nutrients	nutrient	NNS
6912	6422	22	yield	yield	VBP
6912	6422	23	to	to	IN
6912	6422	24	the	the	DT
6912	6422	25	body	body	NN
6912	6422	26	(	(	-LRB-
6912	6422	27	see	see	VB
6912	6422	28	_	_	NNP
6912	6422	29	Per	per	IN
6912	6422	30	Cent	Cent	NNP
6912	6422	31	of	of	IN
6912	6422	32	Nutrients	nutrient	NNS
6912	6422	33	;	;	:
6912	6422	34	Nutritive	Nutritive	NNP
6912	6422	35	Values	Values	NNPS
6912	6422	36	_	_	NNP
6912	6422	37	)	)	-RRB-
6912	6422	38	.	.	.
6912	6423	1	LESSON	LESSON	NNP
6912	6423	2	CXXII	CXXII	VBZ
6912	6423	3	BAKING	baking	NN
6912	6423	4	POWDER	POWDER	NNP
6912	6423	5	LOAF	LOAF	NNP
6912	6423	6	BREADS	BREADS	NNP
6912	6423	7	QUICK	QUICK	NNP
6912	6423	8	LOAF	LOAF	NNP
6912	6423	9	BREADS.--The	BREADS.--The	''
6912	6423	10	making	making	NN
6912	6423	11	of	of	IN
6912	6423	12	yeast	yeast	NN
6912	6423	13	bread	bread	NN
6912	6423	14	requires	require	VBZ
6912	6423	15	kneading	knead	VBG
6912	6423	16	and	and	CC
6912	6423	17	covers	cover	VBZ
6912	6423	18	a	a	DT
6912	6423	19	considerable	considerable	JJ
6912	6423	20	period	period	NN
6912	6423	21	of	of	IN
6912	6423	22	time	time	NN
6912	6423	23	.	.	.
6912	6424	1	A	a	DT
6912	6424	2	loaf	loaf	NN
6912	6424	3	of	of	IN
6912	6424	4	bread	bread	NN
6912	6424	5	leavened	leaven	VBN
6912	6424	6	with	with	IN
6912	6424	7	baking	baking	NN
6912	6424	8	powder	powder	NN
6912	6424	9	or	or	CC
6912	6424	10	other	other	JJ
6912	6424	11	leavens	leaven	NNS
6912	6424	12	suitable	suitable	JJ
6912	6424	13	for	for	IN
6912	6424	14	quick	quick	JJ
6912	6424	15	breads	bread	NNS
6912	6424	16	may	may	MD
6912	6424	17	be	be	VB
6912	6424	18	made	make	VBN
6912	6424	19	in	in	IN
6912	6424	20	a	a	DT
6912	6424	21	short	short	JJ
6912	6424	22	time	time	NN
6912	6424	23	.	.	.
6912	6425	1	The	the	DT
6912	6425	2	ingredients	ingredient	NNS
6912	6425	3	used	use	VBN
6912	6425	4	for	for	IN
6912	6425	5	such	such	PDT
6912	6425	6	a	a	DT
6912	6425	7	loaf	loaf	NN
6912	6425	8	,	,	,
6912	6425	9	and	and	CC
6912	6425	10	the	the	DT
6912	6425	11	method	method	NN
6912	6425	12	of	of	IN
6912	6425	13	mixing	mix	VBG
6912	6425	14	it	-PRON-	PRP
6912	6425	15	are	be	VBP
6912	6425	16	about	about	IN
6912	6425	17	the	the	DT
6912	6425	18	same	same	JJ
6912	6425	19	as	as	IN
6912	6425	20	for	for	IN
6912	6425	21	muffins	muffin	NNS
6912	6425	22	.	.	.
6912	6426	1	Baking	bake	VBG
6912	6426	2	the	the	DT
6912	6426	3	mixture	mixture	NN
6912	6426	4	in	in	IN
6912	6426	5	a	a	DT
6912	6426	6	bread	bread	NN
6912	6426	7	pan	pan	NN
6912	6426	8	rather	rather	RB
6912	6426	9	than	than	IN
6912	6426	10	in	in	IN
6912	6426	11	muffin	muffin	NNP
6912	6426	12	pans	pans	NNPS
6912	6426	13	saves	save	VBZ
6912	6426	14	some	some	DT
6912	6426	15	effort	effort	NN
6912	6426	16	in	in	IN
6912	6426	17	pouring	pour	VBG
6912	6426	18	the	the	DT
6912	6426	19	batter	batter	NN
6912	6426	20	in	in	IN
6912	6426	21	the	the	DT
6912	6426	22	pan	pan	NN
6912	6426	23	and	and	CC
6912	6426	24	in	in	IN
6912	6426	25	washing	wash	VBG
6912	6426	26	them	-PRON-	PRP
6912	6426	27	.	.	.
6912	6427	1	For	for	IN
6912	6427	2	those	those	DT
6912	6427	3	whose	whose	WP$
6912	6427	4	time	time	NN
6912	6427	5	is	be	VBZ
6912	6427	6	limited	limited	JJ
6912	6427	7	for	for	IN
6912	6427	8	food	food	NN
6912	6427	9	preparation	preparation	NN
6912	6427	10	,	,	,
6912	6427	11	the	the	DT
6912	6427	12	making	making	NN
6912	6427	13	of	of	IN
6912	6427	14	baking	bake	VBG
6912	6427	15	powder	powder	NN
6912	6427	16	loaf	loaf	NNP
6912	6427	17	breads	breads	NNP
6912	6427	18	is	be	VBZ
6912	6427	19	recommended	recommend	VBN
6912	6427	20	.	.	.
6912	6428	1	If	if	IN
6912	6428	2	it	-PRON-	PRP
6912	6428	3	is	be	VBZ
6912	6428	4	necessary	necessary	JJ
6912	6428	5	or	or	CC
6912	6428	6	desirable	desirable	JJ
6912	6428	7	to	to	TO
6912	6428	8	use	use	VB
6912	6428	9	meals	meal	NNS
6912	6428	10	or	or	CC
6912	6428	11	flours	flour	NNS
6912	6428	12	other	other	JJ
6912	6428	13	than	than	IN
6912	6428	14	wheat	wheat	NN
6912	6428	15	,	,	,
6912	6428	16	baking	bake	VBG
6912	6428	17	powder	powder	NN
6912	6428	18	loaf	loaf	NNP
6912	6428	19	breads	bread	NNS
6912	6428	20	are	be	VBP
6912	6428	21	advisable	advisable	JJ
6912	6428	22	.	.	.
6912	6429	1	Such	such	JJ
6912	6429	2	grains	grain	NNS
6912	6429	3	can	can	MD
6912	6429	4	be	be	VB
6912	6429	5	used	use	VBN
6912	6429	6	successfully	successfully	RB
6912	6429	7	in	in	IN
6912	6429	8	greater	great	JJR
6912	6429	9	quantity	quantity	NN
6912	6429	10	(	(	-LRB-
6912	6429	11	i.e.	i.e.	FW
6912	6430	1	with	with	IN
6912	6430	2	the	the	DT
6912	6430	3	addition	addition	NN
6912	6430	4	of	of	IN
6912	6430	5	little	little	JJ
6912	6430	6	or	or	CC
6912	6430	7	no	no	DT
6912	6430	8	wheat	wheat	NN
6912	6430	9	flour	flour	NN
6912	6430	10	)	)	-RRB-
6912	6430	11	in	in	IN
6912	6430	12	quick	quick	JJ
6912	6430	13	breads	bread	NNS
6912	6430	14	than	than	IN
6912	6430	15	in	in	IN
6912	6430	16	yeast	yeast	NN
6912	6430	17	breads	breads	NNP
6912	6430	18	.	.	.
6912	6431	1	A	a	DT
6912	6431	2	quick	quick	JJ
6912	6431	3	bread	bread	NN
6912	6431	4	baked	bake	VBN
6912	6431	5	in	in	IN
6912	6431	6	a	a	DT
6912	6431	7	loaf	loaf	NN
6912	6431	8	should	should	MD
6912	6431	9	be	be	VB
6912	6431	10	placed	place	VBN
6912	6431	11	in	in	IN
6912	6431	12	a	a	DT
6912	6431	13	moderate	moderate	JJ
6912	6431	14	oven,--about	oven,--about	NNP
6912	6431	15	300	300	CD
6912	6431	16	degrees	degree	NNS
6912	6431	17	F.	F.	NNP
6912	6431	18	Moderate	Moderate	NNP
6912	6431	19	heat	heat	NN
6912	6431	20	is	be	VBZ
6912	6431	21	applied	apply	VBN
6912	6431	22	so	so	IN
6912	6431	23	that	that	IN
6912	6431	24	the	the	DT
6912	6431	25	loaf	loaf	NNS
6912	6431	26	will	will	MD
6912	6431	27	rise	rise	VB
6912	6431	28	sufficiently	sufficiently	RB
6912	6431	29	before	before	IN
6912	6431	30	a	a	DT
6912	6431	31	crust	crust	NN
6912	6431	32	is	be	VBZ
6912	6431	33	formed	form	VBN
6912	6431	34	.	.	.
6912	6432	1	After	after	IN
6912	6432	2	10	10	CD
6912	6432	3	or	or	CC
6912	6432	4	15	15	CD
6912	6432	5	minutes	minute	NNS
6912	6432	6	,	,	,
6912	6432	7	the	the	DT
6912	6432	8	temperature	temperature	NN
6912	6432	9	of	of	IN
6912	6432	10	the	the	DT
6912	6432	11	oven	oven	NN
6912	6432	12	should	should	MD
6912	6432	13	be	be	VB
6912	6432	14	increased	increase	VBN
6912	6432	15	.	.	.
6912	6433	1	Some	some	DT
6912	6433	2	secure	secure	JJ
6912	6433	3	desirable	desirable	JJ
6912	6433	4	results	result	NNS
6912	6433	5	by	by	IN
6912	6433	6	allowing	allow	VBG
6912	6433	7	a	a	DT
6912	6433	8	loaf	loaf	NN
6912	6433	9	of	of	IN
6912	6433	10	quick	quick	JJ
6912	6433	11	bread	bread	NN
6912	6433	12	to	to	TO
6912	6433	13	stand	stand	VB
6912	6433	14	20	20	CD
6912	6433	15	minutes	minute	NNS
6912	6433	16	before	before	IN
6912	6433	17	placing	place	VBG
6912	6433	18	it	-PRON-	PRP
6912	6433	19	in	in	IN
6912	6433	20	the	the	DT
6912	6433	21	oven	oven	NN
6912	6433	22	.	.	.
6912	6434	1	Such	such	PDT
6912	6434	2	a	a	DT
6912	6434	3	procedure	procedure	NN
6912	6434	4	is	be	VBZ
6912	6434	5	unnecessary	unnecessary	JJ
6912	6434	6	if	if	IN
6912	6434	7	the	the	DT
6912	6434	8	loaf	loaf	NN
6912	6434	9	is	be	VBZ
6912	6434	10	placed	place	VBN
6912	6434	11	in	in	IN
6912	6434	12	an	an	DT
6912	6434	13	oven	oven	NN
6912	6434	14	of	of	IN
6912	6434	15	proper	proper	JJ
6912	6434	16	temperature	temperature	NN
6912	6434	17	.	.	.
6912	6435	1	WHOLE	WHOLE	NNP
6912	6435	2	WHEAT	WHEAT	NNP
6912	6435	3	BAKING	BAKING	NNP
6912	6435	4	POWDER	POWDER	NNP
6912	6435	5	BREAD	BREAD	NNP
6912	6435	6	3	3	CD
6912	6435	7	cupfuls	cupfuls	NN
6912	6435	8	whole	whole	JJ
6912	6435	9	wheat	wheat	NN
6912	6435	10	flour	flour	NN
6912	6435	11	3	3	CD
6912	6435	12	tablespoonfuls	tablespoonfuls	NN
6912	6435	13	sugar	sugar	NN
6912	6435	14	2	2	CD
6912	6435	15	3/4	3/4	CD
6912	6435	16	teaspoonfuls	teaspoonful	NNS
6912	6435	17	baking	baking	NN
6912	6435	18	powder	powder	NN
6912	6435	19	7/8	7/8	CD
6912	6435	20	teaspoonful	teaspoonful	JJ
6912	6435	21	baking	baking	NN
6912	6435	22	soda	soda	NN
6912	6435	23	1	1	CD
6912	6435	24	1/2	1/2	CD
6912	6435	25	teaspoonfuls	teaspoonful	NNS
6912	6435	26	salt	salt	NN
6912	6435	27	1	1	CD
6912	6435	28	egg	egg	NN
6912	6435	29	1	1	CD
6912	6435	30	3/4	3/4	CD
6912	6435	31	cupfuls	cupful	NNS
6912	6435	32	sour	sour	JJ
6912	6435	33	milk	milk	NN
6912	6435	34	3	3	CD
6912	6435	35	tablespoonfuls	tablespoonful	NNS
6912	6435	36	fat	fat	NN
6912	6435	37	Mix	mix	VB
6912	6435	38	these	these	DT
6912	6435	39	ingredients	ingredient	NNS
6912	6435	40	in	in	IN
6912	6435	41	the	the	DT
6912	6435	42	same	same	JJ
6912	6435	43	way	way	NN
6912	6435	44	as	as	IN
6912	6435	45	Plain	Plain	NNP
6912	6435	46	Muffins	Muffins	NNPS
6912	6435	47	.	.	.
6912	6436	1	Pour	pour	VB
6912	6436	2	into	into	IN
6912	6436	3	an	an	DT
6912	6436	4	oiled	oiled	JJ
6912	6436	5	bread	bread	NN
6912	6436	6	pan	pan	NN
6912	6436	7	.	.	.
6912	6437	1	Bake	bake	VB
6912	6437	2	in	in	IN
6912	6437	3	a	a	DT
6912	6437	4	moderate	moderate	JJ
6912	6437	5	oven	oven	NN
6912	6437	6	(	(	-LRB-
6912	6437	7	325	325	CD
6912	6437	8	degrees	degree	NNS
6912	6437	9	F.	F.	NNP
6912	6437	10	)	)	-RRB-
6912	6437	11	45	45	CD
6912	6437	12	to	to	TO
6912	6437	13	60	60	CD
6912	6437	14	minutes	minute	NNS
6912	6437	15	.	.	.
6912	6438	1	The	the	DT
6912	6438	2	egg	egg	NN
6912	6438	3	may	may	MD
6912	6438	4	be	be	VB
6912	6438	5	omitted	omit	VBN
6912	6438	6	.	.	.
6912	6439	1	If	if	IN
6912	6439	2	this	this	DT
6912	6439	3	is	be	VBZ
6912	6439	4	done	do	VBN
6912	6439	5	,	,	,
6912	6439	6	increase	increase	VB
6912	6439	7	the	the	DT
6912	6439	8	baking	baking	NN
6912	6439	9	powder	powder	NN
6912	6439	10	to	to	IN
6912	6439	11	3	3	CD
6912	6439	12	1/4	1/4	CD
6912	6439	13	teaspoonfuls	teaspoonful	NNS
6912	6439	14	.	.	.
6912	6440	1	_	_	NNP
6912	6440	2	Peanut	Peanut	NNP
6912	6440	3	Bread	Bread	NNP
6912	6440	4	_	_	NNP
6912	6440	5	may	may	MD
6912	6440	6	be	be	VB
6912	6440	7	made	make	VBN
6912	6440	8	by	by	IN
6912	6440	9	adding	add	VBG
6912	6440	10	1	1	CD
6912	6440	11	cupful	cupful	JJ
6912	6440	12	chopped	chop	VBN
6912	6440	13	peanuts	peanut	NNS
6912	6440	14	.	.	.
6912	6441	1	If	if	IN
6912	6441	2	commercial	commercial	JJ
6912	6441	3	salted	salt	VBN
6912	6441	4	peanuts	peanut	NNS
6912	6441	5	are	be	VBP
6912	6441	6	used	use	VBN
6912	6441	7	,	,	,
6912	6441	8	decrease	decrease	VB
6912	6441	9	the	the	DT
6912	6441	10	salt	salt	NN
6912	6441	11	to	to	IN
6912	6441	12	1/2	1/2	CD
6912	6441	13	teaspoonful	teaspoonful	JJ
6912	6441	14	.	.	.
6912	6442	1	PRUNE	PRUNE	NNP
6912	6442	2	BAKING	BAKING	NNP
6912	6442	3	POWDER	POWDER	NNP
6912	6442	4	BREAD	BREAD	NNP
6912	6442	5	1	1	CD
6912	6442	6	1/2	1/2	CD
6912	6442	7	cupfuls	cupful	NNS
6912	6442	8	whole	whole	JJ
6912	6442	9	wheat	wheat	NN
6912	6442	10	flour	flour	NN
6912	6442	11	1	1	CD
6912	6442	12	cupful	cupful	JJ
6912	6442	13	pastry	pastry	NN
6912	6442	14	flour	flour	NN
6912	6442	15	3/8	3/8	CD
6912	6442	16	cupful	cupful	JJ
6912	6442	17	sugar	sugar	NN
6912	6442	18	5	5	CD
6912	6442	19	3/4	3/4	CD
6912	6442	20	teaspoonfuls	teaspoonful	NNS
6912	6442	21	baking	baking	NNP
6912	6442	22	powder	powder	NN
6912	6442	23	1	1	CD
6912	6442	24	teaspoonful	teaspoonful	JJ
6912	6442	25	salt	salt	NN
6912	6442	26	1	1	CD
6912	6442	27	egg	egg	NN
6912	6442	28	1	1	CD
6912	6442	29	cupful	cupful	JJ
6912	6442	30	prunes	prune	NNS
6912	6442	31	(	(	-LRB-
6912	6442	32	measured	measure	VBN
6912	6442	33	before	before	IN
6912	6442	34	soaking	soaking	NN
6912	6442	35	and	and	CC
6912	6442	36	cooking	cooking	NN
6912	6442	37	)	)	-RRB-
6912	6442	38	1	1	CD
6912	6442	39	cupful	cupful	JJ
6912	6442	40	liquid	liquid	NN
6912	6442	41	(	(	-LRB-
6912	6442	42	prune	prune	NNP
6912	6442	43	water	water	NN
6912	6442	44	and	and	CC
6912	6442	45	milk	milk	NN
6912	6442	46	)	)	-RRB-
6912	6442	47	2	2	CD
6912	6442	48	tablespoonfuls	tablespoonful	NNS
6912	6442	49	fat	fat	NN
6912	6442	50	Wash	Wash	NNP
6912	6442	51	the	the	DT
6912	6442	52	prunes	prune	NNS
6912	6442	53	,	,	,
6912	6442	54	soak	soak	NN
6912	6442	55	,	,	,
6912	6442	56	and	and	CC
6912	6442	57	cook	cook	VB
6912	6442	58	them	-PRON-	PRP
6912	6442	59	as	as	IN
6912	6442	60	directed	direct	VBN
6912	6442	61	previously	previously	RB
6912	6442	62	.	.	.
6912	6443	1	Drain	drain	NN
6912	6443	2	,	,	,
6912	6443	3	stone	stone	NN
6912	6443	4	,	,	,
6912	6443	5	and	and	CC
6912	6443	6	cut	cut	VBD
6912	6443	7	in	in	IN
6912	6443	8	pieces	piece	NNS
6912	6443	9	or	or	CC
6912	6443	10	chop	chop	VB
6912	6443	11	them	-PRON-	PRP
6912	6443	12	.	.	.
6912	6444	1	Break	break	VB
6912	6444	2	an	an	DT
6912	6444	3	egg	egg	NN
6912	6444	4	in	in	IN
6912	6444	5	the	the	DT
6912	6444	6	mixing	mix	VBG
6912	6444	7	bowl	bowl	NN
6912	6444	8	.	.	.
6912	6445	1	Beat	beat	VB
6912	6445	2	it	-PRON-	PRP
6912	6445	3	and	and	CC
6912	6445	4	add	add	VB
6912	6445	5	the	the	DT
6912	6445	6	chopped	chop	VBN
6912	6445	7	prunes	prune	NNS
6912	6445	8	.	.	.
6912	6446	1	Put	put	VB
6912	6446	2	the	the	DT
6912	6446	3	water	water	NN
6912	6446	4	drained	drain	VBN
6912	6446	5	from	from	IN
6912	6446	6	the	the	DT
6912	6446	7	prunes	prune	NNS
6912	6446	8	in	in	IN
6912	6446	9	a	a	DT
6912	6446	10	measuring	measure	VBG
6912	6446	11	cup	cup	NN
6912	6446	12	and	and	CC
6912	6446	13	fill	fill	VB
6912	6446	14	up	up	RP
6912	6446	15	the	the	DT
6912	6446	16	latter	latter	JJ
6912	6446	17	with	with	IN
6912	6446	18	milk	milk	NN
6912	6446	19	.	.	.
6912	6447	1	Add	add	VB
6912	6447	2	this	this	DT
6912	6447	3	liquid	liquid	NN
6912	6447	4	to	to	IN
6912	6447	5	the	the	DT
6912	6447	6	egg	egg	NN
6912	6447	7	and	and	CC
6912	6447	8	prune	prune	NNP
6912	6447	9	mixture	mixture	NN
6912	6447	10	.	.	.
6912	6448	1	Then	then	RB
6912	6448	2	proceed	proceed	VB
6912	6448	3	as	as	IN
6912	6448	4	in	in	IN
6912	6448	5	making	make	VBG
6912	6448	6	Plain	Plain	NNP
6912	6448	7	Muffins	muffin	NNS
6912	6448	8	.	.	.
6912	6449	1	Turn	turn	VB
6912	6449	2	into	into	IN
6912	6449	3	an	an	DT
6912	6449	4	oiled	oiled	JJ
6912	6449	5	bread	bread	NN
6912	6449	6	pan	pan	NN
6912	6449	7	.	.	.
6912	6450	1	Bake	bake	VB
6912	6450	2	in	in	IN
6912	6450	3	a	a	DT
6912	6450	4	moderate	moderate	JJ
6912	6450	5	oven	oven	NN
6912	6450	6	(	(	-LRB-
6912	6450	7	325	325	CD
6912	6450	8	degrees	degree	NNS
6912	6450	9	F.	F.	NNP
6912	6450	10	)	)	-RRB-
6912	6450	11	45	45	CD
6912	6450	12	to	to	TO
6912	6450	13	60	60	CD
6912	6450	14	minutes	minute	NNS
6912	6450	15	.	.	.
6912	6451	1	_	_	NNP
6912	6451	2	Raisins	Raisins	NNP
6912	6451	3	_	_	NNP
6912	6451	4	or	or	CC
6912	6451	5	_	_	NNP
6912	6451	6	dates	date	VBZ
6912	6451	7	_	_	NNP
6912	6451	8	may	may	MD
6912	6451	9	be	be	VB
6912	6451	10	used	use	VBN
6912	6451	11	instead	instead	RB
6912	6451	12	of	of	IN
6912	6451	13	prunes	prune	NNS
6912	6451	14	.	.	.
6912	6452	1	These	these	DT
6912	6452	2	fruits	fruit	NNS
6912	6452	3	may	may	MD
6912	6452	4	be	be	VB
6912	6452	5	cooked	cook	VBN
6912	6452	6	before	before	IN
6912	6452	7	adding	add	VBG
6912	6452	8	to	to	IN
6912	6452	9	the	the	DT
6912	6452	10	other	other	JJ
6912	6452	11	ingredients	ingredient	NNS
6912	6452	12	or	or	CC
6912	6452	13	they	-PRON-	PRP
6912	6452	14	may	may	MD
6912	6452	15	be	be	VB
6912	6452	16	used	use	VBN
6912	6452	17	uncooked	uncooked	JJ
6912	6452	18	.	.	.
6912	6453	1	If	if	IN
6912	6453	2	the	the	DT
6912	6453	3	latter	latter	JJ
6912	6453	4	plan	plan	NN
6912	6453	5	is	be	VBZ
6912	6453	6	followed	follow	VBN
6912	6453	7	,	,	,
6912	6453	8	use	use	VB
6912	6453	9	1	1	CD
6912	6453	10	1/4	1/4	CD
6912	6453	11	cupfuls	cupful	NNS
6912	6453	12	milk	milk	NN
6912	6453	13	instead	instead	RB
6912	6453	14	of	of	IN
6912	6453	15	1	1	CD
6912	6453	16	cupful	cupful	JJ
6912	6453	17	liquid	liquid	NN
6912	6453	18	.	.	.
6912	6454	1	QUESTIONS	questions	VB
6912	6454	2	Write	write	VB
6912	6454	3	a	a	DT
6912	6454	4	recipe	recipe	NN
6912	6454	5	for	for	IN
6912	6454	6	Prune	Prune	NNP
6912	6454	7	Baking	Baking	NNP
6912	6454	8	Powder	Powder	NNP
6912	6454	9	Bread	Bread	NNP
6912	6454	10	in	in	IN
6912	6454	11	which	which	WDT
6912	6454	12	no	no	DT
6912	6454	13	eggs	egg	NNS
6912	6454	14	are	be	VBP
6912	6454	15	used	use	VBN
6912	6454	16	.	.	.
6912	6455	1	Write	write	VB
6912	6455	2	a	a	DT
6912	6455	3	recipe	recipe	NN
6912	6455	4	for	for	IN
6912	6455	5	Raisin	Raisin	NNP
6912	6455	6	Baking	Baking	NNP
6912	6455	7	Powder	Powder	NNP
6912	6455	8	Bread	Bread	NNP
6912	6455	9	in	in	IN
6912	6455	10	which	which	WDT
6912	6455	11	uncooked	uncooked	JJ
6912	6455	12	raisins	raisin	NNS
6912	6455	13	are	be	VBP
6912	6455	14	used	use	VBN
6912	6455	15	,	,	,
6912	6455	16	and	and	CC
6912	6455	17	sour	sour	JJ
6912	6455	18	milk	milk	NN
6912	6455	19	is	be	VBZ
6912	6455	20	substituted	substitute	VBN
6912	6455	21	for	for	IN
6912	6455	22	sweet	sweet	JJ
6912	6455	23	milk	milk	NN
6912	6455	24	.	.	.
6912	6456	1	Use	use	VB
6912	6456	2	the	the	DT
6912	6456	3	recipe	recipe	NN
6912	6456	4	for	for	IN
6912	6456	5	Whole	Whole	NNP
6912	6456	6	Wheat	Wheat	NNP
6912	6456	7	Baking	Baking	NNP
6912	6456	8	Powder	Powder	NNP
6912	6456	9	Bread	Bread	NNP
6912	6456	10	as	as	IN
6912	6456	11	a	a	DT
6912	6456	12	basis	basis	NN
6912	6456	13	,	,	,
6912	6456	14	and	and	CC
6912	6456	15	write	write	VB
6912	6456	16	a	a	DT
6912	6456	17	recipe	recipe	NN
6912	6456	18	for	for	IN
6912	6456	19	a	a	DT
6912	6456	20	loaf	loaf	NN
6912	6456	21	of	of	IN
6912	6456	22	quick	quick	JJ
6912	6456	23	bread	bread	NN
6912	6456	24	in	in	IN
6912	6456	25	which	which	WDT
6912	6456	26	fine	fine	JJ
6912	6456	27	white	white	JJ
6912	6456	28	flour	flour	NN
6912	6456	29	is	be	VBZ
6912	6456	30	used	use	VBN
6912	6456	31	.	.	.
6912	6457	1	Decrease	decrease	VB
6912	6457	2	the	the	DT
6912	6457	3	sour	sour	JJ
6912	6457	4	milk	milk	NN
6912	6457	5	to	to	IN
6912	6457	6	1	1	CD
6912	6457	7	1/2	1/2	CD
6912	6457	8	cupfuls	cupful	NNS
6912	6457	9	.	.	.
6912	6458	1	If	if	IN
6912	6458	2	the	the	DT
6912	6458	3	latter	latter	JJ
6912	6458	4	change	change	NN
6912	6458	5	is	be	VBZ
6912	6458	6	made	make	VBN
6912	6458	7	,	,	,
6912	6458	8	what	what	WP
6912	6458	9	ingredients	ingredient	NNS
6912	6458	10	will	will	MD
6912	6458	11	also	also	RB
6912	6458	12	require	require	VB
6912	6458	13	changing	change	VBG
6912	6458	14	in	in	IN
6912	6458	15	quantity	quantity	NN
6912	6458	16	?	?	.
6912	6459	1	LESSON	LESSON	NNP
6912	6459	2	CXXIII	CXXIII	NNS
6912	6459	3	EGGS	eggs	NN
6912	6459	4	FOR	for	IN
6912	6459	5	QUICK	QUICK	NNP
6912	6459	6	BREADS	bread	NNS
6912	6459	7	--	--	:
6912	6459	8	CREAM	cream	NN
6912	6459	9	PUFFS	puffs	NN
6912	6459	10	DRIED	DRIED	NNP
6912	6459	11	EGGS.--Eggs	eggs.--eggs	NN
6912	6459	12	are	be	VBP
6912	6459	13	a	a	DT
6912	6459	14	most	most	RBS
6912	6459	15	valuable	valuable	JJ
6912	6459	16	food	food	NN
6912	6459	17	,	,	,
6912	6459	18	but	but	CC
6912	6459	19	they	-PRON-	PRP
6912	6459	20	are	be	VBP
6912	6459	21	extremely	extremely	RB
6912	6459	22	high	high	JJ
6912	6459	23	in	in	IN
6912	6459	24	price	price	NN
6912	6459	25	.	.	.
6912	6460	1	In	in	IN
6912	6460	2	the	the	DT
6912	6460	3	packing	packing	NN
6912	6460	4	and	and	CC
6912	6460	5	transportation	transportation	NN
6912	6460	6	of	of	IN
6912	6460	7	eggs	egg	NNS
6912	6460	8	,	,	,
6912	6460	9	many	many	JJ
6912	6460	10	are	be	VBP
6912	6460	11	broken	break	VBN
6912	6460	12	.	.	.
6912	6461	1	To	to	TO
6912	6461	2	save	save	VB
6912	6461	3	these	these	DT
6912	6461	4	cracked	crack	VBN
6912	6461	5	eggs	egg	NNS
6912	6461	6	,	,	,
6912	6461	7	methods	method	NNS
6912	6461	8	of	of	IN
6912	6461	9	drying	dry	VBG
6912	6461	10	them	-PRON-	PRP
6912	6461	11	have	have	VBP
6912	6461	12	been	be	VBN
6912	6461	13	devised	devise	VBN
6912	6461	14	.	.	.
6912	6462	1	If	if	IN
6912	6462	2	dried	dry	VBN
6912	6462	3	or	or	CC
6912	6462	4	desiccated	desiccate	VBN
6912	6462	5	eggs	egg	NNS
6912	6462	6	are	be	VBP
6912	6462	7	cooked	cook	VBN
6912	6462	8	or	or	CC
6912	6462	9	used	use	VBN
6912	6462	10	in	in	IN
6912	6462	11	cooked	cook	VBN
6912	6462	12	foods	food	NNS
6912	6462	13	,	,	,
6912	6462	14	they	-PRON-	PRP
6912	6462	15	are	be	VBP
6912	6462	16	not	not	RB
6912	6462	17	injurious	injurious	JJ
6912	6462	18	.	.	.
6912	6463	1	Their	-PRON-	PRP$
6912	6463	2	food	food	NN
6912	6463	3	value	value	NN
6912	6463	4	is	be	VBZ
6912	6463	5	high	high	JJ
6912	6463	6	.	.	.
6912	6464	1	It	-PRON-	PRP
6912	6464	2	has	have	VBZ
6912	6464	3	been	be	VBN
6912	6464	4	found	find	VBN
6912	6464	5	[	[	-LRB-
6912	6464	6	Footnote	Footnote	NNP
6912	6464	7	95	95	CD
6912	6464	8	:	:	:
6912	6464	9	See	see	VB
6912	6464	10	Journal	Journal	NNP
6912	6464	11	of	of	IN
6912	6464	12	Home	Home	NNP
6912	6464	13	Economics	Economics	NNP
6912	6464	14	,	,	,
6912	6464	15	Vol	Vol	NNP
6912	6464	16	.	.	.
6912	6465	1	XI	XI	NNP
6912	6465	2	,	,	,
6912	6465	3	p.	p.	NN
6912	6465	4	108	108	CD
6912	6465	5	(	(	-LRB-
6912	6465	6	March	March	NNP
6912	6465	7	,	,	,
6912	6465	8	1919	1919	CD
6912	6465	9	)	)	-RRB-
6912	6465	10	,	,	,
6912	6465	11	"	"	``
6912	6465	12	The	the	DT
6912	6465	13	Use	Use	NNP
6912	6465	14	of	of	IN
6912	6465	15	Desiccated	Desiccated	NNP
6912	6465	16	Eggs	Eggs	NNP
6912	6465	17	,	,	,
6912	6465	18	"	"	''
6912	6465	19	by	by	IN
6912	6465	20	Lois	Lois	NNP
6912	6465	21	Lhamon	Lhamon	NNP
6912	6465	22	]	]	-RRB-
6912	6465	23	that	that	IN
6912	6465	24	desiccated	desiccate	VBD
6912	6465	25	eggs	egg	NNS
6912	6465	26	can	can	MD
6912	6465	27	be	be	VB
6912	6465	28	used	use	VBN
6912	6465	29	successfully	successfully	RB
6912	6465	30	in	in	IN
6912	6465	31	custards	custard	NNS
6912	6465	32	,	,	,
6912	6465	33	quick	quick	JJ
6912	6465	34	breads	breads	NNP
6912	6465	35	,	,	,
6912	6465	36	cakes	cake	NNS
6912	6465	37	,	,	,
6912	6465	38	and	and	CC
6912	6465	39	salad	salad	NN
6912	6465	40	dressings	dressing	NNS
6912	6465	41	.	.	.
6912	6466	1	_	_	NNP
6912	6466	2	Use	Use	NNP
6912	6466	3	1	1	CD
6912	6466	4	slightly	slightly	RB
6912	6466	5	rounded	round	VBN
6912	6466	6	tablespoonful	tablespoonful	NN
6912	6466	7	of	of	IN
6912	6466	8	dried	dry	VBN
6912	6466	9	egg	egg	NN
6912	6466	10	for	for	IN
6912	6466	11	each	each	DT
6912	6466	12	egg	egg	NN
6912	6466	13	desired	desire	VBN
6912	6466	14	_	_	NNP
6912	6466	15	.	.	.
6912	6467	1	To	to	IN
6912	6467	2	this	this	DT
6912	6467	3	amount	amount	NN
6912	6467	4	of	of	IN
6912	6467	5	powder	powder	NN
6912	6467	6	,	,	,
6912	6467	7	_	_	NNP
6912	6467	8	add	add	VB
6912	6467	9	3	3	CD
6912	6467	10	tablespoonfuls	tablespoonful	NNS
6912	6467	11	of	of	IN
6912	6467	12	water	water	NN
6912	6467	13	_	_	NNP
6912	6467	14	.	.	.
6912	6468	1	Cover	cover	VB
6912	6468	2	the	the	DT
6912	6468	3	mixture	mixture	NN
6912	6468	4	and	and	CC
6912	6468	5	allow	allow	VB
6912	6468	6	to	to	TO
6912	6468	7	stand	stand	VB
6912	6468	8	from	from	IN
6912	6468	9	30	30	CD
6912	6468	10	to	to	TO
6912	6468	11	45	45	CD
6912	6468	12	minutes	minute	NNS
6912	6468	13	,	,	,
6912	6468	14	stirring	stir	VBG
6912	6468	15	occasionally	occasionally	RB
6912	6468	16	.	.	.
6912	6469	1	A	a	DT
6912	6469	2	solution	solution	NN
6912	6469	3	is	be	VBZ
6912	6469	4	thus	thus	RB
6912	6469	5	obtained	obtain	VBN
6912	6469	6	,	,	,
6912	6469	7	which	which	WDT
6912	6469	8	resembles	resemble	VBZ
6912	6469	9	eggs	egg	NNS
6912	6469	10	in	in	IN
6912	6469	11	which	which	WDT
6912	6469	12	the	the	DT
6912	6469	13	whites	white	NNS
6912	6469	14	and	and	CC
6912	6469	15	yolks	yolk	NNS
6912	6469	16	have	have	VBP
6912	6469	17	been	be	VBN
6912	6469	18	beaten	beat	VBN
6912	6469	19	together	together	RB
6912	6469	20	.	.	.
6912	6470	1	Desiccated	Desiccated	NNP
6912	6470	2	eggs	egg	NNS
6912	6470	3	should	should	MD
6912	6470	4	not	not	RB
6912	6470	5	be	be	VB
6912	6470	6	confused	confuse	VBN
6912	6470	7	with	with	IN
6912	6470	8	the	the	DT
6912	6470	9	so	so	RB
6912	6470	10	-	-	HYPH
6912	6470	11	called	call	VBN
6912	6470	12	egg	egg	NN
6912	6470	13	-	-	HYPH
6912	6470	14	substitute	substitute	NN
6912	6470	15	powders	powder	NNS
6912	6470	16	.	.	.
6912	6471	1	The	the	DT
6912	6471	2	latter	latter	JJ
6912	6471	3	contain	contain	NN
6912	6471	4	little	little	JJ
6912	6471	5	and	and	CC
6912	6471	6	sometimes	sometimes	RB
6912	6471	7	no	no	DT
6912	6471	8	dried	dried	JJ
6912	6471	9	egg	egg	NN
6912	6471	10	.	.	.
6912	6472	1	These	these	DT
6912	6472	2	usually	usually	RB
6912	6472	3	are	be	VBP
6912	6472	4	composed	compose	VBN
6912	6472	5	of	of	IN
6912	6472	6	starch	starch	NN
6912	6472	7	,	,	,
6912	6472	8	coloring	color	VBG
6912	6472	9	material	material	NN
6912	6472	10	,	,	,
6912	6472	11	with	with	IN
6912	6472	12	a	a	DT
6912	6472	13	little	little	JJ
6912	6472	14	nitrogenous	nitrogenous	JJ
6912	6472	15	material	material	NN
6912	6472	16	in	in	IN
6912	6472	17	the	the	DT
6912	6472	18	form	form	NN
6912	6472	19	of	of	IN
6912	6472	20	gelatine	gelatine	NN
6912	6472	21	,	,	,
6912	6472	22	casein	casein	NNP
6912	6472	23	,	,	,
6912	6472	24	or	or	CC
6912	6472	25	albumin	albumin	NNP
6912	6472	26	.	.	.
6912	6473	1	Their	-PRON-	PRP$
6912	6473	2	food	food	NN
6912	6473	3	value	value	NN
6912	6473	4	can	can	MD
6912	6473	5	not	not	RB
6912	6473	6	be	be	VB
6912	6473	7	compared	compare	VBN
6912	6473	8	with	with	IN
6912	6473	9	that	that	DT
6912	6473	10	of	of	IN
6912	6473	11	eggs	egg	NNS
6912	6473	12	.	.	.
6912	6474	1	For	for	IN
6912	6474	2	the	the	DT
6912	6474	3	amount	amount	NN
6912	6474	4	of	of	IN
6912	6474	5	nutriment	nutriment	NN
6912	6474	6	contained	contain	VBN
6912	6474	7	in	in	IN
6912	6474	8	egg	egg	NN
6912	6474	9	-	-	HYPH
6912	6474	10	substitute	substitute	NN
6912	6474	11	powders	powder	NNS
6912	6474	12	,	,	,
6912	6474	13	their	-PRON-	PRP$
6912	6474	14	price	price	NN
6912	6474	15	is	be	VBZ
6912	6474	16	high	high	JJ
6912	6474	17	.	.	.
6912	6475	1	THE	the	DT
6912	6475	2	PREPARATION	PREPARATION	NNP
6912	6475	3	OF	of	IN
6912	6475	4	EGGS	EGGS	NNP
6912	6475	5	FOR	for	IN
6912	6475	6	DELICATE	DELICATE	NNP
6912	6475	7	QUICK	QUICK	NNP
6912	6475	8	BREADS.--In	breads.--in	UH
6912	6475	9	all	all	PDT
6912	6475	10	the	the	DT
6912	6475	11	quick	quick	JJ
6912	6475	12	bread	bread	NN
6912	6475	13	mixtures	mixture	NNS
6912	6475	14	given	give	VBN
6912	6475	15	thus	thus	RB
6912	6475	16	far	far	RB
6912	6475	17	,	,	,
6912	6475	18	the	the	DT
6912	6475	19	whites	white	NNS
6912	6475	20	and	and	CC
6912	6475	21	yolks	yolk	NNS
6912	6475	22	of	of	IN
6912	6475	23	eggs	egg	NNS
6912	6475	24	were	be	VBD
6912	6475	25	beaten	beat	VBN
6912	6475	26	together	together	RB
6912	6475	27	.	.	.
6912	6476	1	It	-PRON-	PRP
6912	6476	2	was	be	VBD
6912	6476	3	shown	show	VBN
6912	6476	4	in	in	IN
6912	6476	5	Experiments	experiment	NNS
6912	6476	6	41	41	CD
6912	6476	7	and	and	CC
6912	6476	8	43	43	CD
6912	6476	9	that	that	IN
6912	6476	10	more	more	JJR
6912	6476	11	air	air	NN
6912	6476	12	could	could	MD
6912	6476	13	be	be	VB
6912	6476	14	inclosed	inclose	VBN
6912	6476	15	in	in	IN
6912	6476	16	an	an	DT
6912	6476	17	egg	egg	NN
6912	6476	18	mixture	mixture	NN
6912	6476	19	when	when	WRB
6912	6476	20	the	the	DT
6912	6476	21	white	white	NNP
6912	6476	22	and	and	CC
6912	6476	23	yolk	yolk	NNP
6912	6476	24	were	be	VBD
6912	6476	25	beaten	beat	VBN
6912	6476	26	separately	separately	RB
6912	6476	27	.	.	.
6912	6477	1	It	-PRON-	PRP
6912	6477	2	is	be	VBZ
6912	6477	3	well	well	RB
6912	6477	4	,	,	,
6912	6477	5	therefore	therefore	RB
6912	6477	6	,	,	,
6912	6477	7	to	to	TO
6912	6477	8	beat	beat	VB
6912	6477	9	each	each	DT
6912	6477	10	part	part	NN
6912	6477	11	of	of	IN
6912	6477	12	an	an	DT
6912	6477	13	egg	egg	NN
6912	6477	14	separately	separately	RB
6912	6477	15	when	when	WRB
6912	6477	16	a	a	DT
6912	6477	17	delicate	delicate	JJ
6912	6477	18	bread	bread	NN
6912	6477	19	is	be	VBZ
6912	6477	20	desired	desire	VBN
6912	6477	21	.	.	.
6912	6478	1	The	the	DT
6912	6478	2	reason	reason	NN
6912	6478	3	that	that	WDT
6912	6478	4	meringues	meringue	VBZ
6912	6478	5	,	,	,
6912	6478	6	unless	unless	IN
6912	6478	7	cooked	cook	VBN
6912	6478	8	,	,	,
6912	6478	9	fall	fall	VB
6912	6478	10	after	after	IN
6912	6478	11	a	a	DT
6912	6478	12	time	time	NN
6912	6478	13	,	,	,
6912	6478	14	is	be	VBZ
6912	6478	15	because	because	IN
6912	6478	16	some	some	DT
6912	6478	17	of	of	IN
6912	6478	18	the	the	DT
6912	6478	19	inclosed	inclose	VBN
6912	6478	20	air	air	NN
6912	6478	21	has	have	VBZ
6912	6478	22	escaped	escape	VBN
6912	6478	23	.	.	.
6912	6479	1	From	from	IN
6912	6479	2	this	this	DT
6912	6479	3	it	-PRON-	PRP
6912	6479	4	is	be	VBZ
6912	6479	5	apparent	apparent	JJ
6912	6479	6	why	why	WRB
6912	6479	7	eggs	egg	NNS
6912	6479	8	used	use	VBN
6912	6479	9	in	in	IN
6912	6479	10	quick	quick	JJ
6912	6479	11	breads	bread	NNS
6912	6479	12	should	should	MD
6912	6479	13	not	not	RB
6912	6479	14	be	be	VB
6912	6479	15	beaten	beat	VBN
6912	6479	16	until	until	IN
6912	6479	17	ready	ready	JJ
6912	6479	18	for	for	IN
6912	6479	19	use	use	NN
6912	6479	20	.	.	.
6912	6480	1	It	-PRON-	PRP
6912	6480	2	is	be	VBZ
6912	6480	3	possible	possible	JJ
6912	6480	4	,	,	,
6912	6480	5	also	also	RB
6912	6480	6	,	,	,
6912	6480	7	by	by	IN
6912	6480	8	much	much	JJ
6912	6480	9	stirring	stirring	JJ
6912	6480	10	and	and	CC
6912	6480	11	careless	careless	JJ
6912	6480	12	mixing	mixing	NN
6912	6480	13	,	,	,
6912	6480	14	to	to	TO
6912	6480	15	lose	lose	VB
6912	6480	16	some	some	DT
6912	6480	17	of	of	IN
6912	6480	18	the	the	DT
6912	6480	19	air	air	NN
6912	6480	20	inclosed	inclose	VBN
6912	6480	21	in	in	IN
6912	6480	22	a	a	DT
6912	6480	23	beaten	beat	VBN
6912	6480	24	egg	egg	NN
6912	6480	25	white	white	JJ
6912	6480	26	.	.	.
6912	6481	1	When	when	WRB
6912	6481	2	the	the	DT
6912	6481	3	egg	egg	NN
6912	6481	4	is	be	VBZ
6912	6481	5	to	to	TO
6912	6481	6	be	be	VB
6912	6481	7	separated	separate	VBN
6912	6481	8	,	,	,
6912	6481	9	the	the	DT
6912	6481	10	method	method	NN
6912	6481	11	of	of	IN
6912	6481	12	cutting	cut	VBG
6912	6481	13	and	and	CC
6912	6481	14	folding	folding	NN
6912	6481	15	,	,	,
6912	6481	16	as	as	IN
6912	6481	17	used	use	VBN
6912	6481	18	in	in	IN
6912	6481	19	Foamy	Foamy	NNP
6912	6481	20	Omelet	Omelet	NNP
6912	6481	21	,	,	,
6912	6481	22	should	should	MD
6912	6481	23	be	be	VB
6912	6481	24	used	use	VBN
6912	6481	25	for	for	IN
6912	6481	26	mixing	mix	VBG
6912	6481	27	the	the	DT
6912	6481	28	egg	egg	NN
6912	6481	29	whites	white	NNS
6912	6481	30	with	with	IN
6912	6481	31	the	the	DT
6912	6481	32	other	other	JJ
6912	6481	33	ingredients	ingredient	NNS
6912	6481	34	of	of	IN
6912	6481	35	a	a	DT
6912	6481	36	quick	quick	JJ
6912	6481	37	bread	bread	NN
6912	6481	38	.	.	.
6912	6482	1	CREAM	cream	NN
6912	6482	2	PUFF	PUFF	VBN
6912	6482	3	BATTER.--The	batter.--the	JJ
6912	6482	4	flour	flour	NN
6912	6482	5	of	of	IN
6912	6482	6	cream	cream	NN
6912	6482	7	puff	puff	NN
6912	6482	8	mixture	mixture	NN
6912	6482	9	is	be	VBZ
6912	6482	10	usually	usually	RB
6912	6482	11	cooked	cook	VBN
6912	6482	12	before	before	IN
6912	6482	13	baking	baking	NN
6912	6482	14	so	so	IN
6912	6482	15	that	that	IN
6912	6482	16	a	a	DT
6912	6482	17	paste	paste	NN
6912	6482	18	is	be	VBZ
6912	6482	19	formed	form	VBN
6912	6482	20	.	.	.
6912	6483	1	When	when	WRB
6912	6483	2	the	the	DT
6912	6483	3	mixture	mixture	NN
6912	6483	4	containing	contain	VBG
6912	6483	5	the	the	DT
6912	6483	6	flour	flour	NN
6912	6483	7	paste	paste	NN
6912	6483	8	is	be	VBZ
6912	6483	9	dropped	drop	VBN
6912	6483	10	on	on	IN
6912	6483	11	a	a	DT
6912	6483	12	flat	flat	JJ
6912	6483	13	surface	surface	NN
6912	6483	14	,	,	,
6912	6483	15	it	-PRON-	PRP
6912	6483	16	does	do	VBZ
6912	6483	17	not	not	RB
6912	6483	18	spread	spread	VB
6912	6483	19	to	to	IN
6912	6483	20	a	a	DT
6912	6483	21	great	great	JJ
6912	6483	22	extent	extent	NN
6912	6483	23	and	and	CC
6912	6483	24	holds	hold	VBZ
6912	6483	25	its	-PRON-	PRP$
6912	6483	26	shape	shape	NN
6912	6483	27	.	.	.
6912	6484	1	It	-PRON-	PRP
6912	6484	2	is	be	VBZ
6912	6484	3	possible	possible	JJ
6912	6484	4	to	to	TO
6912	6484	5	mix	mix	VB
6912	6484	6	Cream	Cream	NNP
6912	6484	7	Puffs	Puffs	NNPS
6912	6484	8	in	in	IN
6912	6484	9	the	the	DT
6912	6484	10	same	same	JJ
6912	6484	11	manner	manner	NN
6912	6484	12	as	as	IN
6912	6484	13	Popovers	Popovers	NNPS
6912	6484	14	.	.	.
6912	6485	1	If	if	IN
6912	6485	2	this	this	DT
6912	6485	3	method	method	NN
6912	6485	4	is	be	VBZ
6912	6485	5	followed	follow	VBN
6912	6485	6	and	and	CC
6912	6485	7	uncooked	uncooked	JJ
6912	6485	8	flour	flour	NN
6912	6485	9	is	be	VBZ
6912	6485	10	added	add	VBN
6912	6485	11	to	to	IN
6912	6485	12	the	the	DT
6912	6485	13	batter	batter	NN
6912	6485	14	,	,	,
6912	6485	15	it	-PRON-	PRP
6912	6485	16	is	be	VBZ
6912	6485	17	necessary	necessary	JJ
6912	6485	18	to	to	TO
6912	6485	19	bake	bake	VB
6912	6485	20	the	the	DT
6912	6485	21	cream	cream	NN
6912	6485	22	puff	puff	NN
6912	6485	23	mixture	mixture	NN
6912	6485	24	in	in	IN
6912	6485	25	muffin	muffin	NNP
6912	6485	26	tins	tin	NNS
6912	6485	27	or	or	CC
6912	6485	28	gem	gem	NN
6912	6485	29	pans	pan	NNS
6912	6485	30	.	.	.
6912	6486	1	The	the	DT
6912	6486	2	method	method	NN
6912	6486	3	of	of	IN
6912	6486	4	leavening	leaven	VBG
6912	6486	5	Cream	Cream	NNP
6912	6486	6	Puffs	Puffs	NNPS
6912	6486	7	is	be	VBZ
6912	6486	8	similar	similar	JJ
6912	6486	9	to	to	IN
6912	6486	10	that	that	DT
6912	6486	11	used	use	VBN
6912	6486	12	in	in	IN
6912	6486	13	leavening	leaven	VBG
6912	6486	14	Popovers	Popovers	NNPS
6912	6486	15	,	,	,
6912	6486	16	_	_	NNP
6912	6486	17	i.e.	i.e.	FW
6912	6486	18	_	_	NNP
6912	6486	19	by	by	IN
6912	6486	20	means	mean	NNS
6912	6486	21	of	of	IN
6912	6486	22	steam	steam	NN
6912	6486	23	and	and	CC
6912	6486	24	air	air	NN
6912	6486	25	inclosed	inclose	VBN
6912	6486	26	in	in	IN
6912	6486	27	beaten	beat	VBN
6912	6486	28	eggs	egg	NNS
6912	6486	29	.	.	.
6912	6487	1	CREAM	cream	NN
6912	6487	2	PUFFS	puffs	NN
6912	6487	3	1/2	1/2	CD
6912	6487	4	cupful	cupful	JJ
6912	6487	5	water	water	NN
6912	6487	6	3	3	CD
6912	6487	7	tablespoonfuls	tablespoonful	VBZ
6912	6487	8	vegetable	vegetable	NN
6912	6487	9	oil	oil	NN
6912	6487	10	1	1	CD
6912	6487	11	tablespoonful	tablespoonful	JJ
6912	6487	12	butter	butter	NN
6912	6487	13	5/8	5/8	CD
6912	6487	14	cupful	cupful	JJ
6912	6487	15	flour	flour	NN
6912	6487	16	1/4	1/4	CD
6912	6487	17	teaspoonful	teaspoonful	JJ
6912	6487	18	salt	salt	NN
6912	6487	19	2	2	CD
6912	6487	20	eggs	egg	NNS
6912	6487	21	Mix	mix	VB
6912	6487	22	the	the	DT
6912	6487	23	water	water	NN
6912	6487	24	and	and	CC
6912	6487	25	fat	fat	NN
6912	6487	26	and	and	CC
6912	6487	27	heat	heat	VBP
6912	6487	28	the	the	DT
6912	6487	29	mixture	mixture	NN
6912	6487	30	until	until	IN
6912	6487	31	the	the	DT
6912	6487	32	water	water	NN
6912	6487	33	boils	boil	VBZ
6912	6487	34	.	.	.
6912	6488	1	Add	add	VB
6912	6488	2	all	all	DT
6912	6488	3	of	of	IN
6912	6488	4	the	the	DT
6912	6488	5	flour	flour	NN
6912	6488	6	and	and	CC
6912	6488	7	salt	salt	NN
6912	6488	8	and	and	CC
6912	6488	9	mix	mix	VB
6912	6488	10	thoroughly	thoroughly	RB
6912	6488	11	.	.	.
6912	6489	1	Stir	stir	VB
6912	6489	2	and	and	CC
6912	6489	3	cook	cook	VB
6912	6489	4	until	until	IN
6912	6489	5	the	the	DT
6912	6489	6	ingredients	ingredient	NNS
6912	6489	7	are	be	VBP
6912	6489	8	well	well	RB
6912	6489	9	blended	blended	JJ
6912	6489	10	and	and	CC
6912	6489	11	the	the	DT
6912	6489	12	paste	paste	NN
6912	6489	13	does	do	VBZ
6912	6489	14	not	not	RB
6912	6489	15	stick	stick	VB
6912	6489	16	to	to	IN
6912	6489	17	the	the	DT
6912	6489	18	sides	side	NNS
6912	6489	19	of	of	IN
6912	6489	20	the	the	DT
6912	6489	21	pan	pan	NN
6912	6489	22	.	.	.
6912	6490	1	(	(	-LRB-
6912	6490	2	Care	care	NN
6912	6490	3	should	should	MD
6912	6490	4	be	be	VB
6912	6490	5	taken	take	VBN
6912	6490	6	not	not	RB
6912	6490	7	to	to	TO
6912	6490	8	cook	cook	VB
6912	6490	9	the	the	DT
6912	6490	10	mixture	mixture	NN
6912	6490	11	too	too	RB
6912	6490	12	long	long	RB
6912	6490	13	.	.	.
6912	6491	1	If	if	IN
6912	6491	2	the	the	DT
6912	6491	3	fat	fat	JJ
6912	6491	4	separates	separate	NNS
6912	6491	5	from	from	IN
6912	6491	6	the	the	DT
6912	6491	7	other	other	JJ
6912	6491	8	ingredients	ingredient	NNS
6912	6491	9	,	,	,
6912	6491	10	the	the	DT
6912	6491	11	puffs	puff	NNS
6912	6491	12	will	will	MD
6912	6491	13	not	not	RB
6912	6491	14	be	be	VB
6912	6491	15	successful	successful	JJ
6912	6491	16	.	.	.
6912	6491	17	)	)	-RRB-
6912	6492	1	While	while	IN
6912	6492	2	the	the	DT
6912	6492	3	mixture	mixture	NN
6912	6492	4	is	be	VBZ
6912	6492	5	hot	hot	JJ
6912	6492	6	,	,	,
6912	6492	7	add	add	VB
6912	6492	8	the	the	DT
6912	6492	9	eggs	egg	NNS
6912	6492	10	,	,	,
6912	6492	11	unbeaten	unbeaten	RB
6912	6492	12	,	,	,
6912	6492	13	one	one	CD
6912	6492	14	at	at	IN
6912	6492	15	a	a	DT
6912	6492	16	time	time	NN
6912	6492	17	.	.	.
6912	6493	1	Beat	beat	VB
6912	6493	2	until	until	IN
6912	6493	3	thoroughly	thoroughly	RB
6912	6493	4	mixed	mix	VBN
6912	6493	5	.	.	.
6912	6494	1	Drop	drop	VB
6912	6494	2	by	by	IN
6912	6494	3	tablespoonfuls	tablespoonful	NNS
6912	6494	4	on	on	IN
6912	6494	5	an	an	DT
6912	6494	6	oiled	oil	VBN
6912	6494	7	baking	baking	NN
6912	6494	8	-	-	HYPH
6912	6494	9	sheet	sheet	NN
6912	6494	10	,	,	,
6912	6494	11	and	and	CC
6912	6494	12	bake	bake	VB
6912	6494	13	at	at	IN
6912	6494	14	450	450	CD
6912	6494	15	degrees	degree	NNS
6912	6494	16	F.	F.	NNP
6912	6494	17	,	,	,
6912	6494	18	for	for	IN
6912	6494	19	20	20	CD
6912	6494	20	minutes	minute	NNS
6912	6494	21	,	,	,
6912	6494	22	then	then	RB
6912	6494	23	at	at	IN
6912	6494	24	325	325	CD
6912	6494	25	degrees	degree	NNS
6912	6494	26	F.	F.	NNP
6912	6494	27	,	,	,
6912	6494	28	for	for	IN
6912	6494	29	25	25	CD
6912	6494	30	minutes	minute	NNS
6912	6494	31	.	.	.
6912	6495	1	When	when	WRB
6912	6495	2	cool	cool	JJ
6912	6495	3	slit	slit	VB
6912	6495	4	one	one	CD
6912	6495	5	side	side	NN
6912	6495	6	open	open	JJ
6912	6495	7	and	and	CC
6912	6495	8	fill	fill	VB
6912	6495	9	with	with	IN
6912	6495	10	Cream	Cream	NNP
6912	6495	11	or	or	CC
6912	6495	12	Chocolate	Chocolate	NNP
6912	6495	13	Filling	Filling	NNP
6912	6495	14	or	or	CC
6912	6495	15	Whipped	Whipped	NNP
6912	6495	16	Cream	Cream	NNP
6912	6495	17	.	.	.
6912	6496	1	Cream	Cream	NNP
6912	6496	2	Puffs	Puffs	NNPS
6912	6496	3	may	may	MD
6912	6496	4	also	also	RB
6912	6496	5	be	be	VB
6912	6496	6	filled	fill	VBN
6912	6496	7	with	with	IN
6912	6496	8	creamed	creamed	JJ
6912	6496	9	chicken	chicken	NN
6912	6496	10	or	or	CC
6912	6496	11	veal	veal	NN
6912	6496	12	,	,	,
6912	6496	13	or	or	CC
6912	6496	14	a	a	DT
6912	6496	15	salad	salad	NN
6912	6496	16	mixture	mixture	NN
6912	6496	17	.	.	.
6912	6497	1	CREAM	cream	NN
6912	6497	2	FILLING	fill	VBG
6912	6497	3	1	1	CD
6912	6497	4	cupful	cupful	JJ
6912	6497	5	flour	flour	NN
6912	6497	6	3/4	3/4	CD
6912	6497	7	cupful	cupful	JJ
6912	6497	8	sugar	sugar	NN
6912	6497	9	2	2	CD
6912	6497	10	cupfuls	cupful	NNS
6912	6497	11	scalded	scald	VBN
6912	6497	12	milk	milk	NN
6912	6497	13	1/2	1/2	CD
6912	6497	14	tablespoonful	tablespoonful	JJ
6912	6497	15	butter	butter	NN
6912	6497	16	1	1	CD
6912	6497	17	egg	egg	NN
6912	6497	18	1/4	1/4	CD
6912	6497	19	teaspoonful	teaspoonful	JJ
6912	6497	20	salt	salt	NN
6912	6497	21	1	1	CD
6912	6497	22	teaspoonful	teaspoonful	JJ
6912	6497	23	vanilla	vanilla	NN
6912	6497	24	Mix	mix	VB
6912	6497	25	the	the	DT
6912	6497	26	flour	flour	NN
6912	6497	27	and	and	CC
6912	6497	28	sugar	sugar	NN
6912	6497	29	together	together	RB
6912	6497	30	.	.	.
6912	6498	1	Slowly	slowly	RB
6912	6498	2	add	add	VBP
6912	6498	3	the	the	DT
6912	6498	4	hot	hot	JJ
6912	6498	5	milk	milk	NN
6912	6498	6	.	.	.
6912	6499	1	Pour	pour	VB
6912	6499	2	the	the	DT
6912	6499	3	mixture	mixture	NN
6912	6499	4	into	into	IN
6912	6499	5	a	a	DT
6912	6499	6	double	double	JJ
6912	6499	7	boiler	boiler	NN
6912	6499	8	and	and	CC
6912	6499	9	cook	cook	NN
6912	6499	10	for	for	IN
6912	6499	11	20	20	CD
6912	6499	12	minutes	minute	NNS
6912	6499	13	.	.	.
6912	6500	1	Remove	remove	VB
6912	6500	2	from	from	IN
6912	6500	3	heat	heat	NN
6912	6500	4	.	.	.
6912	6501	1	Beat	beat	VB
6912	6501	2	the	the	DT
6912	6501	3	egg	egg	NN
6912	6501	4	,	,	,
6912	6501	5	add	add	VB
6912	6501	6	the	the	DT
6912	6501	7	egg	egg	NN
6912	6501	8	and	and	CC
6912	6501	9	butter	butter	NN
6912	6501	10	to	to	IN
6912	6501	11	the	the	DT
6912	6501	12	flour	flour	NN
6912	6501	13	and	and	CC
6912	6501	14	milk	milk	NN
6912	6501	15	mixture	mixture	NN
6912	6501	16	.	.	.
6912	6502	1	Return	return	VB
6912	6502	2	to	to	IN
6912	6502	3	the	the	DT
6912	6502	4	fire	fire	NN
6912	6502	5	and	and	CC
6912	6502	6	cook	cook	VB
6912	6502	7	over	over	IN
6912	6502	8	water	water	NN
6912	6502	9	until	until	IN
6912	6502	10	the	the	DT
6912	6502	11	egg	egg	NN
6912	6502	12	is	be	VBZ
6912	6502	13	coagulated	coagulate	VBN
6912	6502	14	;	;	:
6912	6502	15	then	then	RB
6912	6502	16	add	add	VB
6912	6502	17	the	the	DT
6912	6502	18	salt	salt	NN
6912	6502	19	.	.	.
6912	6503	1	Cool	cool	UH
6912	6503	2	,	,	,
6912	6503	3	and	and	CC
6912	6503	4	add	add	VB
6912	6503	5	flavoring	flavoring	NN
6912	6503	6	.	.	.
6912	6504	1	For	for	IN
6912	6504	2	economy	economy	NN
6912	6504	3	the	the	DT
6912	6504	4	butter	butter	NN
6912	6504	5	may	may	MD
6912	6504	6	be	be	VB
6912	6504	7	omitted	omit	VBN
6912	6504	8	.	.	.
6912	6505	1	_	_	NNP
6912	6505	2	Chocolate	Chocolate	NNP
6912	6505	3	Filling	Filling	NNP
6912	6505	4	_	_	NNP
6912	6505	5	may	may	MD
6912	6505	6	be	be	VB
6912	6505	7	made	make	VBN
6912	6505	8	by	by	IN
6912	6505	9	following	follow	VBG
6912	6505	10	the	the	DT
6912	6505	11	recipe	recipe	NN
6912	6505	12	for	for	IN
6912	6505	13	Cream	Cream	NNP
6912	6505	14	Filling	Filling	NNP
6912	6505	15	,	,	,
6912	6505	16	increasing	increase	VBG
6912	6505	17	the	the	DT
6912	6505	18	sugar	sugar	NN
6912	6505	19	to	to	IN
6912	6505	20	1	1	CD
6912	6505	21	cupful	cupful	JJ
6912	6505	22	and	and	CC
6912	6505	23	adding	add	VBG
6912	6505	24	a	a	DT
6912	6505	25	paste	paste	NN
6912	6505	26	made	make	VBN
6912	6505	27	by	by	IN
6912	6505	28	cooking	cook	VBG
6912	6505	29	1	1	CD
6912	6505	30	square	square	NN
6912	6505	31	(	(	-LRB-
6912	6505	32	or	or	CC
6912	6505	33	ounce	ounce	NN
6912	6505	34	)	)	-RRB-
6912	6505	35	of	of	IN
6912	6505	36	chocolate	chocolate	NN
6912	6505	37	with	with	IN
6912	6505	38	1/4	1/4	CD
6912	6505	39	cupful	cupful	NN
6912	6505	40	of	of	IN
6912	6505	41	water	water	NN
6912	6505	42	as	as	IN
6912	6505	43	directed	direct	VBN
6912	6505	44	in	in	IN
6912	6505	45	Chocolate	Chocolate	NNP
6912	6505	46	Corn	Corn	NNP
6912	6505	47	-	-	HYPH
6912	6505	48	starch	starch	NN
6912	6505	49	Pudding	pudding	NN
6912	6505	50	.	.	.
6912	6506	1	QUESTIONS	QUESTIONS	NNP
6912	6506	2	Note	note	VB
6912	6506	3	the	the	DT
6912	6506	4	quantity	quantity	NN
6912	6506	5	of	of	IN
6912	6506	6	flour	flour	NN
6912	6506	7	and	and	CC
6912	6506	8	water	water	NN
6912	6506	9	used	use	VBN
6912	6506	10	in	in	IN
6912	6506	11	cream	cream	NN
6912	6506	12	puff	puff	NN
6912	6506	13	mixture	mixture	NN
6912	6506	14	.	.	.
6912	6507	1	What	what	WDT
6912	6507	2	kind	kind	NN
6912	6507	3	of	of	IN
6912	6507	4	batter	batter	NN
6912	6507	5	do	do	VBP
6912	6507	6	these	these	DT
6912	6507	7	quantities	quantity	NNS
6912	6507	8	of	of	IN
6912	6507	9	flour	flour	NN
6912	6507	10	and	and	CC
6912	6507	11	moisture	moisture	NN
6912	6507	12	usually	usually	RB
6912	6507	13	make	make	VBP
6912	6507	14	?	?	.
6912	6508	1	How	how	WRB
6912	6508	2	do	do	VBP
6912	6508	3	you	-PRON-	PRP
6912	6508	4	account	account	VB
6912	6508	5	for	for	IN
6912	6508	6	the	the	DT
6912	6508	7	consistency	consistency	NN
6912	6508	8	of	of	IN
6912	6508	9	the	the	DT
6912	6508	10	cream	cream	NN
6912	6508	11	puff	puff	NN
6912	6508	12	batter	batter	NN
6912	6508	13	when	when	WRB
6912	6508	14	it	-PRON-	PRP
6912	6508	15	is	be	VBZ
6912	6508	16	ready	ready	JJ
6912	6508	17	to	to	TO
6912	6508	18	bake	bake	VB
6912	6508	19	?	?	.
6912	6509	1	From	from	IN
6912	6509	2	the	the	DT
6912	6509	3	difference	difference	NN
6912	6509	4	in	in	IN
6912	6509	5	the	the	DT
6912	6509	6	methods	method	NNS
6912	6509	7	of	of	IN
6912	6509	8	preparing	prepare	VBG
6912	6509	9	Cream	Cream	NNP
6912	6509	10	Puffs	Puffs	NNPS
6912	6509	11	and	and	CC
6912	6509	12	Popovers	Popovers	NNPS
6912	6509	13	before	before	IN
6912	6509	14	baking	baking	NN
6912	6509	15	,	,	,
6912	6509	16	explain	explain	VB
6912	6509	17	the	the	DT
6912	6509	18	difference	difference	NN
6912	6509	19	in	in	IN
6912	6509	20	the	the	DT
6912	6509	21	stiffness	stiffness	NN
6912	6509	22	of	of	IN
6912	6509	23	the	the	DT
6912	6509	24	mixtures	mixture	NNS
6912	6509	25	.	.	.
6912	6510	1	By	by	IN
6912	6510	2	what	what	WDT
6912	6510	3	gas	gas	NN
6912	6510	4	is	be	VBZ
6912	6510	5	the	the	DT
6912	6510	6	mixture	mixture	NN
6912	6510	7	lightened	lighten	VBN
6912	6510	8	?	?	.
6912	6511	1	By	by	IN
6912	6511	2	what	what	WDT
6912	6511	3	means	mean	VBZ
6912	6511	4	is	be	VBZ
6912	6511	5	this	this	DT
6912	6511	6	gas	gas	NN
6912	6511	7	introduced	introduce	VBN
6912	6511	8	into	into	IN
6912	6511	9	the	the	DT
6912	6511	10	mixture	mixture	NN
6912	6511	11	?	?	.
6912	6512	1	Why	why	WRB
6912	6512	2	is	be	VBZ
6912	6512	3	it	-PRON-	PRP
6912	6512	4	necessary	necessary	JJ
6912	6512	5	to	to	TO
6912	6512	6	bake	bake	VB
6912	6512	7	the	the	DT
6912	6512	8	mixture	mixture	NN
6912	6512	9	for	for	IN
6912	6512	10	so	so	RB
6912	6512	11	long	long	RB
6912	6512	12	a	a	DT
6912	6512	13	time	time	NN
6912	6512	14	?	?	.
6912	6513	1	What	what	WP
6912	6513	2	is	be	VBZ
6912	6513	3	the	the	DT
6912	6513	4	result	result	NN
6912	6513	5	of	of	IN
6912	6513	6	baking	bake	VBG
6912	6513	7	this	this	DT
6912	6513	8	mixture	mixture	NN
6912	6513	9	for	for	IN
6912	6513	10	too	too	RB
6912	6513	11	short	short	JJ
6912	6513	12	a	a	DT
6912	6513	13	time	time	NN
6912	6513	14	?	?	.
6912	6514	1	In	in	IN
6912	6514	2	Cream	Cream	NNP
6912	6514	3	Filling	Filling	NNP
6912	6514	4	,	,	,
6912	6514	5	what	what	WP
6912	6514	6	is	be	VBZ
6912	6514	7	the	the	DT
6912	6514	8	purpose	purpose	NN
6912	6514	9	of	of	IN
6912	6514	10	mixing	mix	VBG
6912	6514	11	the	the	DT
6912	6514	12	flour	flour	NN
6912	6514	13	and	and	CC
6912	6514	14	sugar	sugar	NN
6912	6514	15	before	before	IN
6912	6514	16	cooking	cooking	NN
6912	6514	17	(	(	-LRB-
6912	6514	18	see	see	VB
6912	6514	19	Experiment	Experiment	NNP
6912	6514	20	24	24	CD
6912	6514	21	)	)	-RRB-
6912	6514	22	?	?	.
6912	6515	1	Give	give	VB
6912	6515	2	two	two	CD
6912	6515	3	reasons	reason	NNS
6912	6515	4	for	for	IN
6912	6515	5	cooking	cook	VBG
6912	6515	6	this	this	DT
6912	6515	7	mixture	mixture	NN
6912	6515	8	in	in	IN
6912	6515	9	the	the	DT
6912	6515	10	double	double	JJ
6912	6515	11	boiler	boiler	NN
6912	6515	12	,	,	,
6912	6515	13	rather	rather	RB
6912	6515	14	than	than	IN
6912	6515	15	directly	directly	RB
6912	6515	16	over	over	IN
6912	6515	17	the	the	DT
6912	6515	18	flame	flame	NN
6912	6515	19	.	.	.
6912	6516	1	How	how	WRB
6912	6516	2	long	long	RB
6912	6516	3	a	a	DT
6912	6516	4	time	time	NN
6912	6516	5	does	do	VBZ
6912	6516	6	it	-PRON-	PRP
6912	6516	7	take	take	VB
6912	6516	8	to	to	TO
6912	6516	9	thicken	thicken	VB
6912	6516	10	the	the	DT
6912	6516	11	flour	flour	NN
6912	6516	12	mixture	mixture	NN
6912	6516	13	?	?	.
6912	6517	1	Why	why	WRB
6912	6517	2	is	be	VBZ
6912	6517	3	it	-PRON-	PRP
6912	6517	4	necessary	necessary	JJ
6912	6517	5	to	to	TO
6912	6517	6	cook	cook	VB
6912	6517	7	it	-PRON-	PRP
6912	6517	8	for	for	IN
6912	6517	9	20	20	CD
6912	6517	10	minutes	minute	NNS
6912	6517	11	?	?	.
6912	6518	1	What	what	WP
6912	6518	2	is	be	VBZ
6912	6518	3	the	the	DT
6912	6518	4	use	use	NN
6912	6518	5	of	of	IN
6912	6518	6	eggs	egg	NNS
6912	6518	7	in	in	IN
6912	6518	8	the	the	DT
6912	6518	9	filling	filling	NN
6912	6518	10	?	?	.
6912	6519	1	Why	why	WRB
6912	6519	2	are	be	VBP
6912	6519	3	they	-PRON-	PRP
6912	6519	4	not	not	RB
6912	6519	5	cooked	cook	VBN
6912	6519	6	as	as	RB
6912	6519	7	long	long	RB
6912	6519	8	as	as	IN
6912	6519	9	the	the	DT
6912	6519	10	flour	flour	NN
6912	6519	11	mixture	mixture	NN
6912	6519	12	?	?	.
6912	6520	1	Determine	determine	VB
6912	6520	2	the	the	DT
6912	6520	3	number	number	NN
6912	6520	4	of	of	IN
6912	6520	5	Cream	Cream	NNP
6912	6520	6	Puffs	Puffs	NNPS
6912	6520	7	this	this	DT
6912	6520	8	recipe	recipe	NN
6912	6520	9	will	will	MD
6912	6520	10	make	make	VB
6912	6520	11	.	.	.
6912	6521	1	From	from	IN
6912	6521	2	_	_	NNP
6912	6521	3	U.S.	U.S.	NNP
6912	6522	1	Department	Department	NNP
6912	6522	2	of	of	IN
6912	6522	3	Agriculture	Agriculture	NNP
6912	6522	4	_	_	NNP
6912	6522	5	,	,	,
6912	6522	6	Bulletin	Bulletin	NNP
6912	6522	7	No	no	UH
6912	6522	8	.	.	.
6912	6523	1	28	28	CD
6912	6523	2	,	,	,
6912	6523	3	tabulate	tabulate	VBP
6912	6523	4	the	the	DT
6912	6523	5	percentage	percentage	NN
6912	6523	6	composition	composition	NN
6912	6523	7	of	of	IN
6912	6523	8	the	the	DT
6912	6523	9	edible	edible	JJ
6912	6523	10	portions	portion	NNS
6912	6523	11	of	of	IN
6912	6523	12	whole	whole	JJ
6912	6523	13	eggs	egg	NNS
6912	6523	14	(	(	-LRB-
6912	6523	15	see	see	VB
6912	6523	16	Figure	Figure	NNP
6912	6523	17	75	75	CD
6912	6523	18	)	)	-RRB-
6912	6523	19	,	,	,
6912	6523	20	of	of	IN
6912	6523	21	egg	egg	NNP
6912	6523	22	yolk	yolk	NNP
6912	6523	23	,	,	,
6912	6523	24	and	and	CC
6912	6523	25	of	of	IN
6912	6523	26	egg	egg	NN
6912	6523	27	white	white	JJ
6912	6523	28	.	.	.
6912	6524	1	Compare	compare	VB
6912	6524	2	the	the	DT
6912	6524	3	last	last	JJ
6912	6524	4	two	two	CD
6912	6524	5	.	.	.
6912	6525	1	Which	which	WDT
6912	6525	2	contains	contain	VBZ
6912	6525	3	the	the	DT
6912	6525	4	more	more	JJR
6912	6525	5	fat	fat	NN
6912	6525	6	?	?	.
6912	6526	1	Which	which	WDT
6912	6526	2	contains	contain	VBZ
6912	6526	3	the	the	DT
6912	6526	4	more	more	JJR
6912	6526	5	protein	protein	NN
6912	6526	6	?	?	.
6912	6527	1	Which	which	WDT
6912	6527	2	contains	contain	VBZ
6912	6527	3	the	the	DT
6912	6527	4	more	more	JJR
6912	6527	5	water	water	NN
6912	6527	6	?	?	.
6912	6528	1	Which	which	WDT
6912	6528	2	contains	contain	VBZ
6912	6528	3	the	the	DT
6912	6528	4	more	more	JJR
6912	6528	5	nutriment	nutriment	NN
6912	6528	6	?	?	.
6912	6529	1	Tabulate	tabulate	VB
6912	6529	2	the	the	DT
6912	6529	3	percentage	percentage	NN
6912	6529	4	composition	composition	NN
6912	6529	5	of	of	IN
6912	6529	6	milk	milk	NN
6912	6529	7	(	(	-LRB-
6912	6529	8	see	see	VB
6912	6529	9	Figure	Figure	NNP
6912	6529	10	64	64	CD
6912	6529	11	)	)	-RRB-
6912	6529	12	.	.	.
6912	6530	1	RELATED	related	JJ
6912	6530	2	WORK	work	NN
6912	6530	3	LESSON	lesson	JJ
6912	6530	4	CXXIV	CXXIV	NNS
6912	6530	5	FOOD	food	NN
6912	6530	6	REQUIREMENT	requirement	NN
6912	6530	7	DAILY	DAILY	NNP
6912	6530	8	ENERGY	ENERGY	NNP
6912	6530	9	REQUIREMENT.--One	requirement.--one	NN
6912	6530	10	hears	hear	VBZ
6912	6530	11	much	much	RB
6912	6530	12	concerning	concern	VBG
6912	6530	13	working	work	VBG
6912	6530	14	efficiency	efficiency	NN
6912	6530	15	,	,	,
6912	6530	16	_	_	NNP
6912	6530	17	i.e.	i.e.	FW
6912	6530	18	_	_	NNP
6912	6530	19	the	the	DT
6912	6530	20	ability	ability	NN
6912	6530	21	to	to	TO
6912	6530	22	do	do	VB
6912	6530	23	the	the	DT
6912	6530	24	maximum	maximum	JJ
6912	6530	25	amount	amount	NN
6912	6530	26	of	of	IN
6912	6530	27	work	work	NN
6912	6530	28	of	of	IN
6912	6530	29	the	the	DT
6912	6530	30	highest	high	JJS
6912	6530	31	type	type	NN
6912	6530	32	with	with	IN
6912	6530	33	a	a	DT
6912	6530	34	minimum	minimum	JJ
6912	6530	35	waste	waste	NN
6912	6530	36	of	of	IN
6912	6530	37	effort	effort	NN
6912	6530	38	.	.	.
6912	6531	1	There	there	EX
6912	6531	2	is	be	VBZ
6912	6531	3	no	no	DT
6912	6531	4	doubt	doubt	NN
6912	6531	5	that	that	IN
6912	6531	6	the	the	DT
6912	6531	7	kind	kind	NN
6912	6531	8	and	and	CC
6912	6531	9	quantity	quantity	NN
6912	6531	10	of	of	IN
6912	6531	11	food	food	NN
6912	6531	12	that	that	WDT
6912	6531	13	an	an	DT
6912	6531	14	individual	individual	JJ
6912	6531	15	consumes	consume	NNS
6912	6531	16	has	have	VBZ
6912	6531	17	much	much	JJ
6912	6531	18	to	to	TO
6912	6531	19	do	do	VB
6912	6531	20	with	with	IN
6912	6531	21	his	-PRON-	PRP$
6912	6531	22	working	work	VBG
6912	6531	23	efficiency	efficiency	NN
6912	6531	24	,	,	,
6912	6531	25	and	and	CC
6912	6531	26	that	that	IN
6912	6531	27	it	-PRON-	PRP
6912	6531	28	is	be	VBZ
6912	6531	29	consequently	consequently	RB
6912	6531	30	a	a	DT
6912	6531	31	matter	matter	NN
6912	6531	32	worthy	worthy	JJ
6912	6531	33	of	of	IN
6912	6531	34	serious	serious	JJ
6912	6531	35	consideration	consideration	NN
6912	6531	36	.	.	.
6912	6532	1	Enough	enough	JJ
6912	6532	2	gasoline	gasoline	NN
6912	6532	3	is	be	VBZ
6912	6532	4	used	use	VBN
6912	6532	5	in	in	IN
6912	6532	6	an	an	DT
6912	6532	7	automobile	automobile	NN
6912	6532	8	so	so	IN
6912	6532	9	that	that	IN
6912	6532	10	there	there	EX
6912	6532	11	is	be	VBZ
6912	6532	12	produced	produce	VBN
6912	6532	13	sufficient	sufficient	JJ
6912	6532	14	power	power	NN
6912	6532	15	to	to	TO
6912	6532	16	move	move	VB
6912	6532	17	the	the	DT
6912	6532	18	car	car	NN
6912	6532	19	at	at	IN
6912	6532	20	the	the	DT
6912	6532	21	desired	desire	VBN
6912	6532	22	speed	speed	NN
6912	6532	23	.	.	.
6912	6533	1	So	so	RB
6912	6533	2	sufficient	sufficient	JJ
6912	6533	3	food	food	NN
6912	6533	4	should	should	MD
6912	6533	5	be	be	VB
6912	6533	6	used	use	VBN
6912	6533	7	by	by	IN
6912	6533	8	the	the	DT
6912	6533	9	individual	individual	NN
6912	6533	10	that	that	IN
6912	6533	11	enough	enough	JJ
6912	6533	12	energy	energy	NN
6912	6533	13	be	be	VB
6912	6533	14	supplied	supply	VBN
6912	6533	15	to	to	IN
6912	6533	16	his	-PRON-	PRP$
6912	6533	17	body	body	NN
6912	6533	18	for	for	IN
6912	6533	19	its	-PRON-	PRP$
6912	6533	20	greatest	great	JJS
6912	6533	21	usefulness	usefulness	NN
6912	6533	22	.	.	.
6912	6534	1	Since	since	IN
6912	6534	2	foods	food	NNS
6912	6534	3	furnish	furnish	VBP
6912	6534	4	the	the	DT
6912	6534	5	body	body	NN
6912	6534	6	with	with	IN
6912	6534	7	energy	energy	NN
6912	6534	8	,	,	,
6912	6534	9	_	_	NNP
6912	6534	10	the	the	DT
6912	6534	11	energy	energy	NN
6912	6534	12	which	which	WDT
6912	6534	13	the	the	DT
6912	6534	14	body	body	NN
6912	6534	15	spends	spend	VBZ
6912	6534	16	in	in	IN
6912	6534	17	doing	do	VBG
6912	6534	18	its	-PRON-	PRP$
6912	6534	19	work	work	NN
6912	6534	20	is	be	VBZ
6912	6534	21	a	a	DT
6912	6534	22	measure	measure	NN
6912	6534	23	of	of	IN
6912	6534	24	the	the	DT
6912	6534	25	fuel	fuel	NN
6912	6534	26	food	food	NN
6912	6534	27	needed	need	VBD
6912	6534	28	_	_	NNP
6912	6534	29	.	.	.
6912	6535	1	If	if	IN
6912	6535	2	the	the	DT
6912	6535	3	body	body	NN
6912	6535	4	requires	require	VBZ
6912	6535	5	a	a	DT
6912	6535	6	certain	certain	JJ
6912	6535	7	amount	amount	NN
6912	6535	8	of	of	IN
6912	6535	9	energy	energy	NN
6912	6535	10	for	for	IN
6912	6535	11	its	-PRON-	PRP$
6912	6535	12	needs	need	NNS
6912	6535	13	,	,	,
6912	6535	14	this	this	DT
6912	6535	15	energy	energy	NN
6912	6535	16	,	,	,
6912	6535	17	measured	measure	VBN
6912	6535	18	in	in	IN
6912	6535	19	Calories	calorie	NNS
6912	6535	20	,	,	,
6912	6535	21	can	can	MD
6912	6535	22	be	be	VB
6912	6535	23	supplied	supply	VBN
6912	6535	24	by	by	IN
6912	6535	25	a	a	DT
6912	6535	26	definite	definite	JJ
6912	6535	27	quantity	quantity	NN
6912	6535	28	of	of	IN
6912	6535	29	combustible	combustible	JJ
6912	6535	30	food	food	NN
6912	6535	31	.	.	.
6912	6536	1	Hence	hence	RB
6912	6536	2	,	,	,
6912	6536	3	daily	daily	JJ
6912	6536	4	energy	energy	NN
6912	6536	5	requirements	requirement	NNS
6912	6536	6	can	can	MD
6912	6536	7	be	be	VB
6912	6536	8	measured	measure	VBN
6912	6536	9	in	in	IN
6912	6536	10	Calories	Calories	NNP
6912	6536	11	.	.	.
6912	6537	1	Scientists	scientist	NNS
6912	6537	2	have	have	VBP
6912	6537	3	done	do	VBN
6912	6537	4	much	much	JJ
6912	6537	5	experimenting	experiment	VBG
6912	6537	6	and	and	CC
6912	6537	7	investigating	investigate	VBG
6912	6537	8	concerning	concern	VBG
6912	6537	9	the	the	DT
6912	6537	10	quantity	quantity	NN
6912	6537	11	of	of	IN
6912	6537	12	food	food	NN
6912	6537	13	that	that	WDT
6912	6537	14	individuals	individual	NNS
6912	6537	15	require	require	VBP
6912	6537	16	.	.	.
6912	6538	1	They	-PRON-	PRP
6912	6538	2	have	have	VBP
6912	6538	3	concluded	conclude	VBN
6912	6538	4	that	that	IN
6912	6538	5	many	many	JJ
6912	6538	6	factors	factor	NNS
6912	6538	7	may	may	MD
6912	6538	8	be	be	VB
6912	6538	9	taken	take	VBN
6912	6538	10	into	into	IN
6912	6538	11	consideration	consideration	NN
6912	6538	12	in	in	IN
6912	6538	13	determining	determine	VBG
6912	6538	14	daily	daily	JJ
6912	6538	15	food	food	NN
6912	6538	16	requirements	requirement	NNS
6912	6538	17	or	or	CC
6912	6538	18	_	_	NNP
6912	6538	19	dietary	dietary	JJ
6912	6538	20	standards	standard	NNS
6912	6538	21	_	_	NNP
6912	6538	22	.	.	.
6912	6539	1	Some	some	DT
6912	6539	2	of	of	IN
6912	6539	3	these	these	DT
6912	6539	4	factors	factor	NNS
6912	6539	5	are	be	VBP
6912	6539	6	:	:	:
6912	6539	7	(	(	-LRB-
6912	6539	8	1	1	LS
6912	6539	9	)	)	-RRB-
6912	6539	10	weight	weight	NN
6912	6539	11	;	;	,
6912	6539	12	(	(	-LRB-
6912	6539	13	2	2	LS
6912	6539	14	)	)	-RRB-
6912	6539	15	occupation	occupation	NN
6912	6539	16	;	;	:
6912	6539	17	(	(	-LRB-
6912	6539	18	3	3	LS
6912	6539	19	)	)	-RRB-
6912	6539	20	age	age	NN
6912	6539	21	.	.	.
6912	6540	1	(	(	-LRB-
6912	6540	2	1	1	LS
6912	6540	3	)	)	-RRB-
6912	6540	4	_	_	NNP
6912	6540	5	Relation	Relation	NNP
6912	6540	6	of	of	IN
6912	6540	7	Weight	Weight	NNP
6912	6540	8	,	,	,
6912	6540	9	Size	Size	NNP
6912	6540	10	,	,	,
6912	6540	11	and	and	CC
6912	6540	12	Shape	Shape	NNP
6912	6540	13	to	to	IN
6912	6540	14	Daily	Daily	NNP
6912	6540	15	Energy	Energy	NNP
6912	6540	16	Requirement_.--In	Requirement_.--In	NNP
6912	6540	17	general	general	NN
6912	6540	18	the	the	DT
6912	6540	19	quantity	quantity	NN
6912	6540	20	of	of	IN
6912	6540	21	food	food	NN
6912	6540	22	required	require	VBN
6912	6540	23	increases	increase	NNS
6912	6540	24	with	with	IN
6912	6540	25	the	the	DT
6912	6540	26	size	size	NN
6912	6540	27	of	of	IN
6912	6540	28	an	an	DT
6912	6540	29	individual	individual	NN
6912	6540	30	but	but	CC
6912	6540	31	not	not	RB
6912	6540	32	at	at	IN
6912	6540	33	the	the	DT
6912	6540	34	same	same	JJ
6912	6540	35	rate	rate	NN
6912	6540	36	as	as	IN
6912	6540	37	the	the	DT
6912	6540	38	body	body	NN
6912	6540	39	weight	weight	NN
6912	6540	40	increases	increase	NNS
6912	6540	41	.	.	.
6912	6541	1	Two	two	CD
6912	6541	2	persons	person	NNS
6912	6541	3	may	may	MD
6912	6541	4	be	be	VB
6912	6541	5	equal	equal	JJ
6912	6541	6	in	in	IN
6912	6541	7	weight	weight	NN
6912	6541	8	,	,	,
6912	6541	9	yet	yet	CC
6912	6541	10	very	very	RB
6912	6541	11	different	different	JJ
6912	6541	12	in	in	IN
6912	6541	13	height	height	NN
6912	6541	14	and	and	CC
6912	6541	15	shape	shape	VB
6912	6541	16	.	.	.
6912	6542	1	A	a	DT
6912	6542	2	tall	tall	JJ
6912	6542	3	,	,	,
6912	6542	4	slender	slender	NN
6912	6542	5	person	person	NN
6912	6542	6	requires	require	VBZ
6912	6542	7	more	more	JJR
6912	6542	8	food	food	NN
6912	6542	9	than	than	IN
6912	6542	10	a	a	DT
6912	6542	11	short	short	JJ
6912	6542	12	,	,	,
6912	6542	13	fleshy	fleshy	JJ
6912	6542	14	person	person	NN
6912	6542	15	of	of	IN
6912	6542	16	the	the	DT
6912	6542	17	same	same	JJ
6912	6542	18	weight	weight	NN
6912	6542	19	.	.	.
6912	6543	1	For	for	IN
6912	6543	2	this	this	DT
6912	6543	3	reason	reason	NN
6912	6543	4	,	,	,
6912	6543	5	size	size	NN
6912	6543	6	and	and	CC
6912	6543	7	shape	shape	NN
6912	6543	8	rather	rather	RB
6912	6543	9	than	than	IN
6912	6543	10	weight	weight	NN
6912	6543	11	are	be	VBP
6912	6543	12	found	find	VBN
6912	6543	13	more	more	RBR
6912	6543	14	accurate	accurate	JJ
6912	6543	15	in	in	IN
6912	6543	16	computing	compute	VBG
6912	6543	17	the	the	DT
6912	6543	18	daily	daily	JJ
6912	6543	19	food	food	NN
6912	6543	20	requirement	requirement	NN
6912	6543	21	.	.	.
6912	6544	1	However	however	RB
6912	6544	2	,	,	,
6912	6544	3	for	for	IN
6912	6544	4	practical	practical	JJ
6912	6544	5	purposes	purpose	NNS
6912	6544	6	,	,	,
6912	6544	7	energy	energy	NN
6912	6544	8	requirement	requirement	NN
6912	6544	9	is	be	VBZ
6912	6544	10	generally	generally	RB
6912	6544	11	based	base	VBN
6912	6544	12	upon	upon	IN
6912	6544	13	body	body	NN
6912	6544	14	weight	weight	NN
6912	6544	15	.	.	.
6912	6545	1	(	(	-LRB-
6912	6545	2	2	2	LS
6912	6545	3	)	)	-RRB-
6912	6545	4	_	_	NNP
6912	6545	5	Relation	Relation	NNP
6912	6545	6	of	of	IN
6912	6545	7	Occupation	Occupation	NNP
6912	6545	8	to	to	IN
6912	6545	9	Daily	Daily	NNP
6912	6545	10	Energy	Energy	NNP
6912	6545	11	Requirement_.--From	Requirement_.--From	NNP
6912	6545	12	the	the	DT
6912	6545	13	previous	previous	JJ
6912	6545	14	consideration	consideration	NN
6912	6545	15	of	of	IN
6912	6545	16	energy	energy	NN
6912	6545	17	,	,	,
6912	6545	18	it	-PRON-	PRP
6912	6545	19	is	be	VBZ
6912	6545	20	obvious	obvious	JJ
6912	6545	21	that	that	IN
6912	6545	22	muscular	muscular	JJ
6912	6545	23	exercise	exercise	NN
6912	6545	24	,	,	,
6912	6545	25	even	even	RB
6912	6545	26	though	though	IN
6912	6545	27	very	very	RB
6912	6545	28	slight	slight	JJ
6912	6545	29	,	,	,
6912	6545	30	requires	require	VBZ
6912	6545	31	some	some	DT
6912	6545	32	expenditure	expenditure	NN
6912	6545	33	of	of	IN
6912	6545	34	energy	energy	NN
6912	6545	35	.	.	.
6912	6546	1	It	-PRON-	PRP
6912	6546	2	has	have	VBZ
6912	6546	3	been	be	VBN
6912	6546	4	found	find	VBN
6912	6546	5	that	that	IN
6912	6546	6	,	,	,
6912	6546	7	even	even	RB
6912	6546	8	during	during	IN
6912	6546	9	sleep	sleep	NN
6912	6546	10	and	and	CC
6912	6546	11	rest	rest	NN
6912	6546	12	,	,	,
6912	6546	13	energy	energy	NN
6912	6546	14	is	be	VBZ
6912	6546	15	required	require	VBN
6912	6546	16	to	to	TO
6912	6546	17	carry	carry	VB
6912	6546	18	on	on	RP
6912	6546	19	the	the	DT
6912	6546	20	functions	function	NNS
6912	6546	21	of	of	IN
6912	6546	22	the	the	DT
6912	6546	23	body	body	NN
6912	6546	24	(	(	-LRB-
6912	6546	25	such	such	JJ
6912	6546	26	as	as	IN
6912	6546	27	the	the	DT
6912	6546	28	beating	beating	NN
6912	6546	29	of	of	IN
6912	6546	30	the	the	DT
6912	6546	31	heart	heart	NN
6912	6546	32	,	,	,
6912	6546	33	etc	etc	FW
6912	6546	34	.	.	.
6912	6546	35	)	)	-RRB-
6912	6546	36	.	.	.
6912	6547	1	Since	since	IN
6912	6547	2	the	the	DT
6912	6547	3	energy	energy	NN
6912	6547	4	for	for	IN
6912	6547	5	both	both	CC
6912	6547	6	the	the	DT
6912	6547	7	voluntary	voluntary	JJ
6912	6547	8	and	and	CC
6912	6547	9	involuntary	involuntary	JJ
6912	6547	10	activities	activity	NNS
6912	6547	11	of	of	IN
6912	6547	12	the	the	DT
6912	6547	13	body	body	NN
6912	6547	14	is	be	VBZ
6912	6547	15	furnished	furnish	VBN
6912	6547	16	by	by	IN
6912	6547	17	the	the	DT
6912	6547	18	fuel	fuel	NN
6912	6547	19	foods	food	NNS
6912	6547	20	,	,	,
6912	6547	21	it	-PRON-	PRP
6912	6547	22	is	be	VBZ
6912	6547	23	clear	clear	JJ
6912	6547	24	that	that	IN
6912	6547	25	one	one	PRP
6912	6547	26	's	's	POS
6912	6547	27	occupation	occupation	NN
6912	6547	28	is	be	VBZ
6912	6547	29	an	an	DT
6912	6547	30	important	important	JJ
6912	6547	31	factor	factor	NN
6912	6547	32	in	in	IN
6912	6547	33	determining	determine	VBG
6912	6547	34	the	the	DT
6912	6547	35	kind	kind	NN
6912	6547	36	and	and	CC
6912	6547	37	quantity	quantity	NN
6912	6547	38	of	of	IN
6912	6547	39	food	food	NN
6912	6547	40	an	an	DT
6912	6547	41	individual	individual	NN
6912	6547	42	should	should	MD
6912	6547	43	use	use	VB
6912	6547	44	.	.	.
6912	6548	1	The	the	DT
6912	6548	2	man	man	NN
6912	6548	3	who	who	WP
6912	6548	4	is	be	VBZ
6912	6548	5	doing	do	VBG
6912	6548	6	hard	hard	JJ
6912	6548	7	physical	physical	JJ
6912	6548	8	work	work	NN
6912	6548	9	needs	need	VBZ
6912	6548	10	more	more	JJR
6912	6548	11	food	food	NN
6912	6548	12	than	than	IN
6912	6548	13	the	the	DT
6912	6548	14	man	man	NN
6912	6548	15	who	who	WP
6912	6548	16	sits	sit	VBZ
6912	6548	17	quietly	quietly	RB
6912	6548	18	at	at	IN
6912	6548	19	his	-PRON-	PRP$
6912	6548	20	employment	employment	NN
6912	6548	21	.	.	.
6912	6549	1	The	the	DT
6912	6549	2	following	follow	VBG
6912	6549	3	table	table	NN
6912	6549	4	,	,	,
6912	6549	5	showing	show	VBG
6912	6549	6	the	the	DT
6912	6549	7	energy	energy	NN
6912	6549	8	required	require	VBN
6912	6549	9	for	for	IN
6912	6549	10	different	different	JJ
6912	6549	11	conditions	condition	NNS
6912	6549	12	of	of	IN
6912	6549	13	activity	activity	NN
6912	6549	14	,	,	,
6912	6549	15	has	have	VBZ
6912	6549	16	been	be	VBN
6912	6549	17	formulated	formulate	VBN
6912	6549	18	by	by	IN
6912	6549	19	scientists	scientist	NNS
6912	6549	20	:	:	:
6912	6549	21	[	[	-LRB-
6912	6549	22	Footnote	footnote	NN
6912	6549	23	96	96	CD
6912	6549	24	:	:	:
6912	6549	25	Atwater	Atwater	NNP
6912	6549	26	and	and	CC
6912	6549	27	Benedict	Benedict	NNP
6912	6549	28	,	,	,
6912	6549	29	United	United	NNP
6912	6549	30	States	States	NNP
6912	6549	31	Department	Department	NNP
6912	6549	32	of	of	IN
6912	6549	33	Agriculture	Agriculture	NNP
6912	6549	34	,	,	,
6912	6549	35	Yearbook	Yearbook	NNP
6912	6549	36	1904	1904	CD
6912	6549	37	,	,	,
6912	6549	38	p.	p.	NN
6912	6550	1	215	215	CD
6912	6550	2	.	.	.
6912	6550	3	]	]	-RRB-
6912	6551	1	Man	man	NN
6912	6551	2	sleeping	sleeping	NN
6912	6551	3	requires	require	VBZ
6912	6551	4	65	65	CD
6912	6551	5	Calories	calorie	NNS
6912	6551	6	per	per	IN
6912	6551	7	hour	hour	NN
6912	6551	8	Man	man	NN
6912	6551	9	sitting	sit	VBG
6912	6551	10	at	at	IN
6912	6551	11	rest	rest	NN
6912	6551	12	requires	require	VBZ
6912	6551	13	100	100	CD
6912	6551	14	Calories	calorie	NNS
6912	6551	15	per	per	IN
6912	6551	16	hour	hour	NN
6912	6551	17	Man	man	NN
6912	6551	18	at	at	IN
6912	6551	19	light	light	JJ
6912	6551	20	muscular	muscular	JJ
6912	6551	21	exercise	exercise	NN
6912	6551	22	requires	require	VBZ
6912	6551	23	170	170	CD
6912	6551	24	Calories	calorie	NNS
6912	6551	25	per	per	IN
6912	6551	26	hour	hour	NN
6912	6551	27	Man	man	NN
6912	6551	28	at	at	IN
6912	6551	29	active	active	JJ
6912	6551	30	muscular	muscular	JJ
6912	6551	31	exercise	exercise	NN
6912	6551	32	requires	require	VBZ
6912	6551	33	290	290	CD
6912	6551	34	Calories	calorie	NNS
6912	6551	35	per	per	IN
6912	6551	36	hour	hour	NN
6912	6551	37	Man	man	NN
6912	6551	38	at	at	IN
6912	6551	39	severe	severe	JJ
6912	6551	40	muscular	muscular	JJ
6912	6551	41	exercise	exercise	NN
6912	6551	42	requires	require	VBZ
6912	6551	43	450	450	CD
6912	6551	44	Calories	calorie	NNS
6912	6551	45	per	per	IN
6912	6551	46	hour	hour	NN
6912	6551	47	Man	man	NN
6912	6551	48	at	at	IN
6912	6551	49	very	very	RB
6912	6551	50	severe	severe	JJ
6912	6551	51	muscular	muscular	JJ
6912	6551	52	exercise	exercise	NN
6912	6551	53	requires	require	VBZ
6912	6551	54	600	600	CD
6912	6551	55	Calories	calorie	NNS
6912	6551	56	per	per	IN
6912	6551	57	hour	hour	NN
6912	6551	58	From	from	IN
6912	6551	59	these	these	DT
6912	6551	60	data	datum	NNS
6912	6551	61	,	,	,
6912	6551	62	it	-PRON-	PRP
6912	6551	63	is	be	VBZ
6912	6551	64	possible	possible	JJ
6912	6551	65	to	to	TO
6912	6551	66	compute	compute	VB
6912	6551	67	the	the	DT
6912	6551	68	dietaries	dietary	NNS
6912	6551	69	of	of	IN
6912	6551	70	people	people	NNS
6912	6551	71	of	of	IN
6912	6551	72	different	different	JJ
6912	6551	73	occupations	occupation	NNS
6912	6551	74	.	.	.
6912	6552	1	For	for	IN
6912	6552	2	example	example	NN
6912	6552	3	,	,	,
6912	6552	4	the	the	DT
6912	6552	5	energy	energy	NN
6912	6552	6	requirement	requirement	NN
6912	6552	7	for	for	IN
6912	6552	8	a	a	DT
6912	6552	9	bookkeeper	bookkeeper	NN
6912	6552	10	(	(	-LRB-
6912	6552	11	male	male	NN
6912	6552	12	)	)	-RRB-
6912	6552	13	leading	lead	VBG
6912	6552	14	an	an	DT
6912	6552	15	inactive	inactive	JJ
6912	6552	16	muscular	muscular	JJ
6912	6552	17	life	life	NN
6912	6552	18	is	be	VBZ
6912	6552	19	:	:	:
6912	6552	20	8	8	CD
6912	6552	21	hours	hour	NNS
6912	6552	22	sleep	sleep	NN
6912	6552	23	(	(	-LRB-
6912	6552	24	65	65	CD
6912	6552	25	Calories	calorie	NNS
6912	6552	26	per	per	IN
6912	6552	27	hour	hour	NN
6912	6552	28	)	)	-RRB-
6912	6552	29	520	520	CD
6912	6552	30	Calories	calorie	NNS
6912	6552	31	9	9	CD
6912	6552	32	hours	hour	NNS
6912	6552	33	work	work	NN
6912	6552	34	at	at	IN
6912	6552	35	desk	desk	NN
6912	6552	36	(	(	-LRB-
6912	6552	37	100	100	CD
6912	6552	38	Calories	calorie	NNS
6912	6552	39	per	per	IN
6912	6552	40	hour	hour	NN
6912	6552	41	)	)	-RRB-
6912	6552	42	900	900	CD
6912	6552	43	Calories	calorie	NNS
6912	6552	44	4	4	CD
6912	6552	45	hours	hour	NNS
6912	6552	46	sitting	sit	VBG
6912	6552	47	at	at	IN
6912	6552	48	rest	rest	NN
6912	6552	49	and	and	CC
6912	6552	50	reading	reading	NN
6912	6552	51	(	(	-LRB-
6912	6552	52	100	100	CD
6912	6552	53	Calories	calorie	NNS
6912	6552	54	per	per	IN
6912	6552	55	hour	hour	NN
6912	6552	56	)	)	-RRB-
6912	6552	57	400	400	CD
6912	6552	58	Calories	calorie	NNS
6912	6552	59	3	3	CD
6912	6552	60	hours	hour	NNS
6912	6552	61	walking	walk	VBG
6912	6552	62	(	(	-LRB-
6912	6552	63	170	170	CD
6912	6552	64	Calories	calorie	NNS
6912	6552	65	per	per	IN
6912	6552	66	hour	hour	NN
6912	6552	67	)	)	-RRB-
6912	6552	68	510	510	CD
6912	6552	69	Calories	calorie	NNS
6912	6552	70	-------------	-------------	NFP
6912	6552	71	2330	2330	CD
6912	6552	72	Calories	calorie	NNS
6912	6552	73	The	the	DT
6912	6552	74	energy	energy	NN
6912	6552	75	requirement	requirement	NN
6912	6552	76	for	for	IN
6912	6552	77	a	a	DT
6912	6552	78	man	man	NN
6912	6552	79	of	of	IN
6912	6552	80	severe	severe	JJ
6912	6552	81	muscular	muscular	JJ
6912	6552	82	activity	activity	NN
6912	6552	83	,	,	,
6912	6552	84	such	such	JJ
6912	6552	85	as	as	IN
6912	6552	86	excavating	excavating	NN
6912	6552	87	,	,	,
6912	6552	88	is	be	VBZ
6912	6552	89	:	:	:
6912	6552	90	8	8	CD
6912	6552	91	hours	hour	NNS
6912	6552	92	sleep	sleep	NN
6912	6552	93	(	(	-LRB-
6912	6552	94	65	65	CD
6912	6552	95	Calories	calorie	NNS
6912	6552	96	per	per	IN
6912	6552	97	hour	hour	NN
6912	6552	98	)	)	-RRB-
6912	6552	99	520	520	CD
6912	6552	100	Calories	calorie	NNS
6912	6552	101	8	8	CD
6912	6552	102	hours	hour	NNS
6912	6552	103	excavating	excavating	NN
6912	6552	104	(	(	-LRB-
6912	6552	105	450	450	CD
6912	6552	106	Calories	calorie	NNS
6912	6552	107	per	per	IN
6912	6552	108	hour	hour	NN
6912	6552	109	)	)	-RRB-
6912	6552	110	3600	3600	CD
6912	6552	111	Calories	calories	NN
6912	6552	112	1	1	CD
6912	6552	113	hour	hour	NN
6912	6552	114	walking	walking	NN
6912	6552	115	(	(	-LRB-
6912	6552	116	170	170	CD
6912	6552	117	Calories	calorie	NNS
6912	6552	118	per	per	IN
6912	6552	119	hour	hour	NN
6912	6552	120	)	)	-RRB-
6912	6552	121	170	170	CD
6912	6552	122	Calories	calorie	NNS
6912	6552	123	7	7	CD
6912	6552	124	hours	hour	NNS
6912	6552	125	sitting	sit	VBG
6912	6552	126	at	at	IN
6912	6552	127	rest	rest	NN
6912	6552	128	(	(	-LRB-
6912	6552	129	100	100	CD
6912	6552	130	Calories	calorie	NNS
6912	6552	131	per	per	IN
6912	6552	132	hour	hour	NN
6912	6552	133	)	)	-RRB-
6912	6552	134	700	700	CD
6912	6552	135	Calories	calorie	NNS
6912	6552	136	-------------	-------------	NFP
6912	6552	137	4990	4990	CD
6912	6552	138	Calories	calorie	VBZ
6912	6552	139	Another	another	DT
6912	6552	140	authority	authority	NN
6912	6552	141	[	[	-LRB-
6912	6552	142	Footnote	footnote	NN
6912	6552	143	97	97	CD
6912	6552	144	:	:	:
6912	6552	145	"	"	``
6912	6552	146	Textbook	Textbook	NNP
6912	6552	147	of	of	IN
6912	6552	148	Physiology	Physiology	NNP
6912	6552	149	,	,	,
6912	6552	150	"	"	''
6912	6552	151	p.	p.	NN
6912	6552	152	141	141	CD
6912	6552	153	,	,	,
6912	6552	154	Tigerstedt	Tigerstedt	NNP
6912	6552	155	.	.	.
6912	6552	156	]	]	-RRB-
6912	6553	1	gives	give	VBZ
6912	6553	2	these	these	DT
6912	6553	3	data	datum	NNS
6912	6553	4	pertaining	pertain	VBG
6912	6553	5	to	to	IN
6912	6553	6	men	man	NNS
6912	6553	7	engaged	engage	VBN
6912	6553	8	in	in	IN
6912	6553	9	muscular	muscular	JJ
6912	6553	10	work	work	NN
6912	6553	11	:	:	:
6912	6553	12	Shoemaker	shoemaker	NN
6912	6553	13	requires	require	VBZ
6912	6553	14	2001	2001	CD
6912	6553	15	-	-	SYM
6912	6553	16	2400	2400	CD
6912	6553	17	Calories	Calories	NNPS
6912	6553	18	per	per	IN
6912	6553	19	day	day	NN
6912	6553	20	Weaver	Weaver	NNP
6912	6553	21	requires	require	VBZ
6912	6553	22	2401	2401	CD
6912	6553	23	-	-	SYM
6912	6553	24	2700	2700	CD
6912	6553	25	Calories	calorie	NNS
6912	6553	26	per	per	IN
6912	6553	27	day	day	NN
6912	6553	28	Carpenter	Carpenter	NNP
6912	6553	29	or	or	CC
6912	6553	30	mason	mason	NNP
6912	6553	31	requires	require	VBZ
6912	6553	32	2701	2701	CD
6912	6553	33	-	-	SYM
6912	6553	34	3200	3200	CD
6912	6553	35	Calories	calorie	NNS
6912	6553	36	per	per	IN
6912	6553	37	day	day	NN
6912	6553	38	Farm	Farm	NNP
6912	6553	39	laborer	laborer	NN
6912	6553	40	requires	require	VBZ
6912	6553	41	3201	3201	CD
6912	6553	42	-	-	SYM
6912	6553	43	4100	4100	CD
6912	6553	44	Calories	calorie	NNS
6912	6553	45	per	per	IN
6912	6553	46	day	day	NN
6912	6553	47	Excavator	excavator	NN
6912	6553	48	requires	require	VBZ
6912	6553	49	4101	4101	CD
6912	6553	50	-	-	SYM
6912	6553	51	5000	5000	CD
6912	6553	52	Calories	calorie	NNS
6912	6553	53	per	per	IN
6912	6553	54	day	day	NN
6912	6553	55	Lumberman	Lumberman	NNP
6912	6553	56	requires	require	VBZ
6912	6553	57	5000	5000	CD
6912	6553	58	or	or	CC
6912	6553	59	more	more	JJR
6912	6553	60	Calories	calorie	NNS
6912	6553	61	per	per	IN
6912	6553	62	day	day	NN
6912	6553	63	The	the	DT
6912	6553	64	following	follow	VBG
6912	6553	65	data	datum	NNS
6912	6553	66	regarding	regard	VBG
6912	6553	67	the	the	DT
6912	6553	68	energy	energy	NN
6912	6553	69	requirements	requirement	NNS
6912	6553	70	of	of	IN
6912	6553	71	the	the	DT
6912	6553	72	average	average	JJ
6912	6553	73	woman	woman	NN
6912	6553	74	in	in	IN
6912	6553	75	some	some	DT
6912	6553	76	of	of	IN
6912	6553	77	her	-PRON-	PRP$
6912	6553	78	common	common	JJ
6912	6553	79	occupations	occupation	NNS
6912	6553	80	have	have	VBP
6912	6553	81	been	be	VBN
6912	6553	82	formulated	formulate	VBN
6912	6553	83	[	[	-LRB-
6912	6553	84	Footnote	Footnote	NNP
6912	6553	85	98	98	CD
6912	6553	86	:	:	:
6912	6553	87	See	see	VB
6912	6553	88	"	"	``
6912	6553	89	Feeding	feed	VBG
6912	6553	90	the	the	DT
6912	6553	91	Family	family	NN
6912	6553	92	,	,	,
6912	6553	93	"	"	''
6912	6553	94	p.	p.	NN
6912	6553	95	76	76	CD
6912	6553	96	,	,	,
6912	6553	97	by	by	IN
6912	6553	98	Mary	Mary	NNP
6912	6553	99	Swartz	Swartz	NNP
6912	6553	100	Rose	Rose	NNP
6912	6553	101	,	,	,
6912	6553	102	Ph.D.	ph.d.	NN
6912	6553	103	]	]	-RRB-
6912	6553	104	:	:	:
6912	6553	105	At	at	IN
6912	6553	106	rest	rest	NN
6912	6553	107	1600	1600	CD
6912	6553	108	-	-	SYM
6912	6553	109	1800	1800	CD
6912	6553	110	Calories	calorie	NNS
6912	6553	111	per	per	IN
6912	6553	112	day	day	NN
6912	6553	113	Sedentary	sedentary	JJ
6912	6553	114	occupations	occupation	NNS
6912	6553	115	2000	2000	CD
6912	6553	116	-	-	SYM
6912	6553	117	2200	2200	CD
6912	6553	118	Calories	calorie	NNS
6912	6553	119	per	per	IN
6912	6553	120	day	day	NN
6912	6553	121	Milliners	Milliners	NNPS
6912	6553	122	Teachers	Teachers	NNPS
6912	6553	123	Bookkeepers	Bookkeepers	NNP
6912	6553	124	Seamstresses	seamstresse	VBZ
6912	6553	125	Stenographers	Stenographers	NNPS
6912	6553	126	Machine	Machine	NNP
6912	6553	127	operatives	operative	VBZ
6912	6553	128	Occupations	occupation	NNS
6912	6553	129	involving	involve	VBG
6912	6553	130	standing	standing	NN
6912	6553	131	,	,	,
6912	6553	132	walking	walk	VBG
6912	6553	133	,	,	,
6912	6553	134	or	or	CC
6912	6553	135	manual	manual	JJ
6912	6553	136	labor	labor	NN
6912	6553	137	2200	2200	CD
6912	6553	138	-	-	HYPH
6912	6553	139	2500	2500	CD
6912	6553	140	Calories	calorie	NNS
6912	6553	141	per	per	IN
6912	6553	142	day	day	NN
6912	6553	143	Cooks	cook	NNS
6912	6553	144	in	in	IN
6912	6553	145	family	family	NN
6912	6553	146	groups	group	NNS
6912	6553	147	Chamber	Chamber	NNP
6912	6553	148	maids	maid	NNS
6912	6553	149	General	General	NNP
6912	6553	150	housekeepers	housekeeper	VBZ
6912	6553	151	Waitresses	Waitresses	NNPS
6912	6553	152	Occupations	Occupations	NNPS
6912	6553	153	developing	develop	VBG
6912	6553	154	muscular	muscular	JJ
6912	6553	155	strength	strength	NN
6912	6553	156	2500	2500	CD
6912	6553	157	-	-	SYM
6912	6553	158	3000	3000	CD
6912	6553	159	Calories	calorie	NNS
6912	6553	160	per	per	IN
6912	6553	161	day	day	NN
6912	6553	162	Laundresses	laundress	NNS
6912	6553	163	Cooks	cook	NNS
6912	6553	164	for	for	IN
6912	6553	165	large	large	JJ
6912	6553	166	groups	group	NNS
6912	6553	167	(	(	-LRB-
6912	6553	168	3	3	LS
6912	6553	169	)	)	-RRB-
6912	6553	170	_	_	NNP
6912	6553	171	Relation	Relation	NNP
6912	6553	172	of	of	IN
6912	6553	173	Age	Age	NNP
6912	6553	174	to	to	IN
6912	6553	175	Daily	Daily	NNP
6912	6553	176	Energy	Energy	NNP
6912	6553	177	Requirement._--Young	Requirement._--Young	NNP
6912	6553	178	children	child	NNS
6912	6553	179	,	,	,
6912	6553	180	_	_	NNP
6912	6553	181	i.e.	i.e.	FW
6912	6553	182	_	_	NNP
6912	6553	183	those	those	DT
6912	6553	184	under	under	IN
6912	6553	185	eight	eight	CD
6912	6553	186	or	or	CC
6912	6553	187	nine	nine	CD
6912	6553	188	years	year	NNS
6912	6553	189	of	of	IN
6912	6553	190	age	age	NN
6912	6553	191	,	,	,
6912	6553	192	do	do	VBP
6912	6553	193	not	not	RB
6912	6553	194	require	require	VB
6912	6553	195	as	as	RB
6912	6553	196	much	much	JJ
6912	6553	197	food	food	NN
6912	6553	198	as	as	IN
6912	6553	199	adults	adult	NNS
6912	6553	200	.	.	.
6912	6554	1	The	the	DT
6912	6554	2	food	food	NN
6912	6554	3	requirement	requirement	NN
6912	6554	4	of	of	IN
6912	6554	5	a	a	DT
6912	6554	6	child	child	NN
6912	6554	7	and	and	CC
6912	6554	8	of	of	IN
6912	6554	9	an	an	DT
6912	6554	10	adult	adult	NN
6912	6554	11	is	be	VBZ
6912	6554	12	not	not	RB
6912	6554	13	proportional	proportional	JJ
6912	6554	14	to	to	IN
6912	6554	15	weight	weight	NN
6912	6554	16	,	,	,
6912	6554	17	however	however	RB
6912	6554	18	.	.	.
6912	6555	1	In	in	IN
6912	6555	2	proportion	proportion	NN
6912	6555	3	to	to	IN
6912	6555	4	his	-PRON-	PRP$
6912	6555	5	weight	weight	NN
6912	6555	6	a	a	DT
6912	6555	7	child	child	NN
6912	6555	8	requires	require	VBZ
6912	6555	9	more	more	JJR
6912	6555	10	food	food	NN
6912	6555	11	than	than	IN
6912	6555	12	an	an	DT
6912	6555	13	adult	adult	NN
6912	6555	14	.	.	.
6912	6556	1	The	the	DT
6912	6556	2	growing	grow	VBG
6912	6556	3	child	child	NN
6912	6556	4	needs	need	VBZ
6912	6556	5	food	food	NN
6912	6556	6	,	,	,
6912	6556	7	not	not	RB
6912	6556	8	only	only	RB
6912	6556	9	to	to	TO
6912	6556	10	give	give	VB
6912	6556	11	energy	energy	NN
6912	6556	12	to	to	IN
6912	6556	13	the	the	DT
6912	6556	14	body	body	NN
6912	6556	15	and	and	CC
6912	6556	16	rebuild	rebuild	VB
6912	6556	17	tissue	tissue	NN
6912	6556	18	,	,	,
6912	6556	19	but	but	CC
6912	6556	20	to	to	TO
6912	6556	21	build	build	VB
6912	6556	22	new	new	JJ
6912	6556	23	tissue	tissue	NN
6912	6556	24	.	.	.
6912	6557	1	An	an	DT
6912	6557	2	aged	aged	JJ
6912	6557	3	person	person	NN
6912	6557	4	needs	need	VBZ
6912	6557	5	less	less	JJR
6912	6557	6	food	food	NN
6912	6557	7	to	to	TO
6912	6557	8	build	build	VB
6912	6557	9	new	new	JJ
6912	6557	10	tissue	tissue	NN
6912	6557	11	.	.	.
6912	6558	1	Furthermore	furthermore	RB
6912	6558	2	,	,	,
6912	6558	3	since	since	IN
6912	6558	4	an	an	DT
6912	6558	5	old	old	JJ
6912	6558	6	person	person	NN
6912	6558	7	's	's	POS
6912	6558	8	strength	strength	NN
6912	6558	9	is	be	VBZ
6912	6558	10	somewhat	somewhat	RB
6912	6558	11	lessened	lessen	VBN
6912	6558	12	,	,	,
6912	6558	13	he	-PRON-	PRP
6912	6558	14	needs	need	VBZ
6912	6558	15	less	less	JJR
6912	6558	16	food	food	NN
6912	6558	17	to	to	TO
6912	6558	18	carry	carry	VB
6912	6558	19	on	on	RP
6912	6558	20	the	the	DT
6912	6558	21	activities	activity	NNS
6912	6558	22	of	of	IN
6912	6558	23	the	the	DT
6912	6558	24	body	body	NN
6912	6558	25	.	.	.
6912	6559	1	Hence	hence	RB
6912	6559	2	,	,	,
6912	6559	3	the	the	DT
6912	6559	4	aged	aged	JJ
6912	6559	5	person	person	NN
6912	6559	6	requires	require	VBZ
6912	6559	7	less	less	JJR
6912	6559	8	food	food	NN
6912	6559	9	than	than	IN
6912	6559	10	the	the	DT
6912	6559	11	adult	adult	NN
6912	6559	12	of	of	IN
6912	6559	13	middle	middle	JJ
6912	6559	14	life	life	NN
6912	6559	15	.	.	.
6912	6560	1	The	the	DT
6912	6560	2	following	follow	VBG
6912	6560	3	table	table	NN
6912	6560	4	[	[	-LRB-
6912	6560	5	Footnote	Footnote	NNP
6912	6560	6	99	99	CD
6912	6560	7	:	:	:
6912	6560	8	From	from	IN
6912	6560	9	"	"	``
6912	6560	10	Chemistry	Chemistry	NNP
6912	6560	11	of	of	IN
6912	6560	12	Food	Food	NNP
6912	6560	13	and	and	CC
6912	6560	14	Nutrition	Nutrition	NNP
6912	6560	15	,	,	,
6912	6560	16	"	"	''
6912	6560	17	Second	Second	NNP
6912	6560	18	Edition	Edition	NNP
6912	6560	19	,	,	,
6912	6560	20	by	by	IN
6912	6560	21	Henry	Henry	NNP
6912	6560	22	C.	C.	NNP
6912	6560	23	Sherman	Sherman	NNP
6912	6560	24	,	,	,
6912	6560	25	Ph.D.	ph.d.	NN
6912	6560	26	,	,	,
6912	6560	27	p.	p.	NN
6912	6561	1	197	197	CD
6912	6561	2	.	.	.
6912	6561	3	]	]	-RRB-
6912	6562	1	gives	give	VBZ
6912	6562	2	the	the	DT
6912	6562	3	differences	difference	NNS
6912	6562	4	in	in	IN
6912	6562	5	energy	energy	NN
6912	6562	6	requirement	requirement	NN
6912	6562	7	of	of	IN
6912	6562	8	children	child	NNS
6912	6562	9	from	from	IN
6912	6562	10	one	one	CD
6912	6562	11	to	to	TO
6912	6562	12	seventeen	seventeen	CD
6912	6562	13	years	year	NNS
6912	6562	14	inclusive	inclusive	JJ
6912	6562	15	.	.	.
6912	6563	1	It	-PRON-	PRP
6912	6563	2	is	be	VBZ
6912	6563	3	thought	think	VBN
6912	6563	4	that	that	IN
6912	6563	5	after	after	IN
6912	6563	6	the	the	DT
6912	6563	7	age	age	NN
6912	6563	8	of	of	IN
6912	6563	9	seventeen	seventeen	CD
6912	6563	10	,	,	,
6912	6563	11	food	food	NN
6912	6563	12	requirement	requirement	NN
6912	6563	13	will	will	MD
6912	6563	14	depend	depend	VB
6912	6563	15	quite	quite	RB
6912	6563	16	as	as	RB
6912	6563	17	much	much	JJ
6912	6563	18	upon	upon	IN
6912	6563	19	occupation	occupation	NN
6912	6563	20	as	as	IN
6912	6563	21	upon	upon	IN
6912	6563	22	age	age	NN
6912	6563	23	.	.	.
6912	6564	1	Hence	hence	RB
6912	6564	2	,	,	,
6912	6564	3	the	the	DT
6912	6564	4	foregoing	foregoing	NN
6912	6564	5	tables	table	NNS
6912	6564	6	can	can	MD
6912	6564	7	be	be	VB
6912	6564	8	used	use	VBN
6912	6564	9	to	to	TO
6912	6564	10	estimate	estimate	VB
6912	6564	11	energy	energy	NN
6912	6564	12	requirement	requirement	NN
6912	6564	13	for	for	IN
6912	6564	14	all	all	DT
6912	6564	15	ages	age	NNS
6912	6564	16	above	above	IN
6912	6564	17	seventeen	seventeen	CD
6912	6564	18	:	:	:
6912	6564	19	Children	child	NNS
6912	6564	20	of	of	IN
6912	6564	21	1	1	CD
6912	6564	22	-	-	SYM
6912	6564	23	2	2	CD
6912	6564	24	years	year	NNS
6912	6564	25	inclusive	inclusive	JJ
6912	6564	26	1000	1000	CD
6912	6564	27	-	-	SYM
6912	6564	28	1200	1200	CD
6912	6564	29	Calories	calorie	NNS
6912	6564	30	per	per	IN
6912	6564	31	day	day	NN
6912	6564	32	Children	child	NNS
6912	6564	33	of	of	IN
6912	6564	34	2	2	CD
6912	6564	35	-	-	SYM
6912	6564	36	5	5	CD
6912	6564	37	years	year	NNS
6912	6564	38	inclusive	inclusive	JJ
6912	6564	39	1200	1200	CD
6912	6564	40	-	-	SYM
6912	6564	41	1500	1500	CD
6912	6564	42	Calories	calorie	NNS
6912	6564	43	per	per	IN
6912	6564	44	day	day	NN
6912	6564	45	Children	Children	NNPS
6912	6564	46	of	of	IN
6912	6564	47	6	6	CD
6912	6564	48	-	-	SYM
6912	6564	49	9	9	CD
6912	6564	50	years	year	NNS
6912	6564	51	inclusive	inclusive	JJ
6912	6564	52	1400	1400	CD
6912	6564	53	-	-	SYM
6912	6564	54	2000	2000	CD
6912	6564	55	Calories	calorie	NNS
6912	6564	56	per	per	IN
6912	6564	57	day	day	NN
6912	6564	58	Girls	girl	NNS
6912	6564	59	of	of	IN
6912	6564	60	10	10	CD
6912	6564	61	-	-	SYM
6912	6564	62	13	13	CD
6912	6564	63	years	year	NNS
6912	6564	64	inclusive	inclusive	JJ
6912	6564	65	1800	1800	CD
6912	6564	66	-	-	SYM
6912	6564	67	2400	2400	CD
6912	6564	68	Calories	calorie	NNS
6912	6564	69	per	per	IN
6912	6564	70	day	day	NN
6912	6564	71	Boys	Boys	NNPS
6912	6564	72	of	of	IN
6912	6564	73	10	10	CD
6912	6564	74	-	-	SYM
6912	6564	75	13	13	CD
6912	6564	76	years	year	NNS
6912	6564	77	inclusive	inclusive	JJ
6912	6564	78	2300	2300	CD
6912	6564	79	-	-	SYM
6912	6564	80	3000	3000	CD
6912	6564	81	Calories	calorie	NNS
6912	6564	82	per	per	IN
6912	6564	83	day	day	NN
6912	6564	84	Girls	girl	NNS
6912	6564	85	of	of	IN
6912	6564	86	14	14	CD
6912	6564	87	-	-	SYM
6912	6564	88	17	17	CD
6912	6564	89	years	year	NNS
6912	6564	90	inclusive	inclusive	JJ
6912	6564	91	2200	2200	CD
6912	6564	92	-	-	SYM
6912	6564	93	2600	2600	CD
6912	6564	94	Calories	calorie	NNS
6912	6564	95	per	per	IN
6912	6564	96	day	day	NN
6912	6564	97	Boys	Boys	NNPS
6912	6564	98	of	of	IN
6912	6564	99	14	14	CD
6912	6564	100	-	-	SYM
6912	6564	101	17	17	CD
6912	6564	102	years	year	NNS
6912	6564	103	inclusive	inclusive	JJ
6912	6564	104	2800	2800	CD
6912	6564	105	-	-	SYM
6912	6564	106	4000	4000	CD
6912	6564	107	Calories	calorie	NNS
6912	6564	108	per	per	IN
6912	6564	109	day	day	NN
6912	6564	110	The	the	DT
6912	6564	111	fact	fact	NN
6912	6564	112	that	that	IN
6912	6564	113	the	the	DT
6912	6564	114	energy	energy	NN
6912	6564	115	requirement	requirement	NN
6912	6564	116	of	of	IN
6912	6564	117	the	the	DT
6912	6564	118	boy	boy	NN
6912	6564	119	from	from	IN
6912	6564	120	10	10	CD
6912	6564	121	to	to	TO
6912	6564	122	17	17	CD
6912	6564	123	years	year	NNS
6912	6564	124	is	be	VBZ
6912	6564	125	greater	great	JJR
6912	6564	126	than	than	IN
6912	6564	127	that	that	DT
6912	6564	128	of	of	IN
6912	6564	129	the	the	DT
6912	6564	130	girl	girl	NN
6912	6564	131	of	of	IN
6912	6564	132	equal	equal	JJ
6912	6564	133	age	age	NN
6912	6564	134	is	be	VBZ
6912	6564	135	due	due	JJ
6912	6564	136	probably	probably	RB
6912	6564	137	to	to	IN
6912	6564	138	the	the	DT
6912	6564	139	greater	great	JJR
6912	6564	140	restlessness	restlessness	JJ
6912	6564	141	or	or	CC
6912	6564	142	muscular	muscular	JJ
6912	6564	143	activity	activity	NN
6912	6564	144	of	of	IN
6912	6564	145	the	the	DT
6912	6564	146	boy	boy	NN
6912	6564	147	.	.	.
6912	6565	1	DAILY	DAILY	NNP
6912	6565	2	PROTEIN	PROTEIN	NNP
6912	6565	3	REQUIREMENT.--If	REQUIREMENT.--If	NNP
6912	6565	4	a	a	DT
6912	6565	5	person	person	NN
6912	6565	6	's	's	POS
6912	6565	7	energy	energy	NN
6912	6565	8	requirement	requirement	NN
6912	6565	9	were	be	VBD
6912	6565	10	2500	2500	CD
6912	6565	11	Calories	calorie	NNS
6912	6565	12	,	,	,
6912	6565	13	sufficient	sufficient	JJ
6912	6565	14	energy	energy	NN
6912	6565	15	might	may	MD
6912	6565	16	be	be	VB
6912	6565	17	supplied	supply	VBN
6912	6565	18	by	by	IN
6912	6565	19	using	use	VBG
6912	6565	20	butter	butter	NN
6912	6565	21	or	or	CC
6912	6565	22	beef	beef	NN
6912	6565	23	steak	steak	NN
6912	6565	24	for	for	IN
6912	6565	25	a	a	DT
6912	6565	26	day	day	NN
6912	6565	27	's	's	POS
6912	6565	28	ration	ration	NN
6912	6565	29	.	.	.
6912	6566	1	Yet	yet	CC
6912	6566	2	this	this	DT
6912	6566	3	would	would	MD
6912	6566	4	be	be	VB
6912	6566	5	extremely	extremely	RB
6912	6566	6	unpalatable	unpalatable	JJ
6912	6566	7	and	and	CC
6912	6566	8	would	would	MD
6912	6566	9	not	not	RB
6912	6566	10	meet	meet	VB
6912	6566	11	the	the	DT
6912	6566	12	needs	need	NNS
6912	6566	13	of	of	IN
6912	6566	14	the	the	DT
6912	6566	15	body	body	NN
6912	6566	16	.	.	.
6912	6567	1	The	the	DT
6912	6567	2	body	body	NN
6912	6567	3	should	should	MD
6912	6567	4	be	be	VB
6912	6567	5	nourished	nourish	VBN
6912	6567	6	by	by	IN
6912	6567	7	all	all	PDT
6912	6567	8	the	the	DT
6912	6567	9	combustible	combustible	JJ
6912	6567	10	foodstuffs,--carbohydrates	foodstuffs,--carbohydrates	NNPS
6912	6567	11	,	,	,
6912	6567	12	fat	fat	NN
6912	6567	13	,	,	,
6912	6567	14	and	and	CC
6912	6567	15	protein	protein	NN
6912	6567	16	.	.	.
6912	6568	1	Now	now	RB
6912	6568	2	the	the	DT
6912	6568	3	question	question	NN
6912	6568	4	arises	arise	VBZ
6912	6568	5	:	:	:
6912	6568	6	How	how	WRB
6912	6568	7	many	many	JJ
6912	6568	8	of	of	IN
6912	6568	9	the	the	DT
6912	6568	10	required	require	VBN
6912	6568	11	Calories	calorie	NNS
6912	6568	12	shall	shall	MD
6912	6568	13	be	be	VB
6912	6568	14	supplied	supply	VBN
6912	6568	15	by	by	IN
6912	6568	16	each	each	DT
6912	6568	17	of	of	IN
6912	6568	18	these	these	DT
6912	6568	19	foodstuffs	foodstuff	NNS
6912	6568	20	?	?	.
6912	6569	1	Too	too	RB
6912	6569	2	much	much	JJ
6912	6569	3	or	or	CC
6912	6569	4	too	too	RB
6912	6569	5	little	little	JJ
6912	6569	6	protein	protein	NN
6912	6569	7	is	be	VBZ
6912	6569	8	often	often	RB
6912	6569	9	harmful	harmful	JJ
6912	6569	10	and	and	CC
6912	6569	11	produces	produce	VBZ
6912	6569	12	serious	serious	JJ
6912	6569	13	results	result	NNS
6912	6569	14	.	.	.
6912	6570	1	As	as	IN
6912	6570	2	mentioned	mention	VBN
6912	6570	3	previously	previously	RB
6912	6570	4	,	,	,
6912	6570	5	too	too	RB
6912	6570	6	much	much	JJ
6912	6570	7	protein	protein	NN
6912	6570	8	may	may	MD
6912	6570	9	cause	cause	VB
6912	6570	10	intestinal	intestinal	JJ
6912	6570	11	disturbances	disturbance	NNS
6912	6570	12	,	,	,
6912	6570	13	and	and	CC
6912	6570	14	an	an	DT
6912	6570	15	overtaxing	overtaxing	NN
6912	6570	16	of	of	IN
6912	6570	17	the	the	DT
6912	6570	18	excretory	excretory	JJ
6912	6570	19	organs	organ	NNS
6912	6570	20	.	.	.
6912	6571	1	On	on	IN
6912	6571	2	the	the	DT
6912	6571	3	other	other	JJ
6912	6571	4	hand	hand	NN
6912	6571	5	,	,	,
6912	6571	6	the	the	DT
6912	6571	7	use	use	NN
6912	6571	8	of	of	IN
6912	6571	9	too	too	RB
6912	6571	10	little	little	JJ
6912	6571	11	protein	protein	NN
6912	6571	12	may	may	MD
6912	6571	13	produce	produce	VB
6912	6571	14	imperfect	imperfect	JJ
6912	6571	15	nourishment	nourishment	NN
6912	6571	16	.	.	.
6912	6572	1	Concerning	concern	VBG
6912	6572	2	the	the	DT
6912	6572	3	quantity	quantity	NN
6912	6572	4	of	of	IN
6912	6572	5	protein	protein	NN
6912	6572	6	used	use	VBN
6912	6572	7	in	in	IN
6912	6572	8	diet	diet	NNP
6912	6572	9	,	,	,
6912	6572	10	there	there	EX
6912	6572	11	has	have	VBZ
6912	6572	12	been	be	VBN
6912	6572	13	much	much	JJ
6912	6572	14	difference	difference	NN
6912	6572	15	of	of	IN
6912	6572	16	opinion	opinion	NN
6912	6572	17	.	.	.
6912	6573	1	Atwater	Atwater	NNP
6912	6573	2	,	,	,
6912	6573	3	an	an	DT
6912	6573	4	American	american	JJ
6912	6573	5	authority	authority	NN
6912	6573	6	,	,	,
6912	6573	7	thought	think	VBD
6912	6573	8	that	that	IN
6912	6573	9	there	there	EX
6912	6573	10	should	should	MD
6912	6573	11	be	be	VB
6912	6573	12	a	a	DT
6912	6573	13	generous	generous	JJ
6912	6573	14	supply	supply	NN
6912	6573	15	,	,	,
6912	6573	16	i.e.	i.e.	FW
6912	6574	1	a	a	DT
6912	6574	2	surplus	surplus	NN
6912	6574	3	of	of	IN
6912	6574	4	protein	protein	NN
6912	6574	5	,	,	,
6912	6574	6	to	to	TO
6912	6574	7	supply	supply	VB
6912	6574	8	the	the	DT
6912	6574	9	demands	demand	NNS
6912	6574	10	of	of	IN
6912	6574	11	body	body	NN
6912	6574	12	-	-	HYPH
6912	6574	13	building	building	NN
6912	6574	14	.	.	.
6912	6575	1	Chittenden	Chittenden	NNP
6912	6575	2	,	,	,
6912	6575	3	another	another	DT
6912	6575	4	American	american	JJ
6912	6575	5	authority	authority	NN
6912	6575	6	,	,	,
6912	6575	7	believes	believe	VBZ
6912	6575	8	in	in	IN
6912	6575	9	just	just	RB
6912	6575	10	enough	enough	JJ
6912	6575	11	protein	protein	NN
6912	6575	12	to	to	TO
6912	6575	13	meet	meet	VB
6912	6575	14	the	the	DT
6912	6575	15	demands	demand	NNS
6912	6575	16	of	of	IN
6912	6575	17	the	the	DT
6912	6575	18	body	body	NN
6912	6575	19	.	.	.
6912	6576	1	However	however	RB
6912	6576	2	,	,	,
6912	6576	3	the	the	DT
6912	6576	4	use	use	NN
6912	6576	5	of	of	IN
6912	6576	6	sufficient	sufficient	JJ
6912	6576	7	protein	protein	NN
6912	6576	8	food	food	NN
6912	6576	9	to	to	TO
6912	6576	10	produce	produce	VB
6912	6576	11	from	from	IN
6912	6576	12	ten	ten	CD
6912	6576	13	to	to	IN
6912	6576	14	fifteen	fifteen	CD
6912	6576	15	per	per	IN
6912	6576	16	cent	cent	NN
6912	6576	17	of	of	IN
6912	6576	18	the	the	DT
6912	6576	19	total	total	JJ
6912	6576	20	Calories	Calories	NNPS
6912	6576	21	has	have	VBZ
6912	6576	22	been	be	VBN
6912	6576	23	found	find	VBN
6912	6576	24	both	both	DT
6912	6576	25	practical	practical	JJ
6912	6576	26	and	and	CC
6912	6576	27	satisfactory	satisfactory	JJ
6912	6576	28	.	.	.
6912	6577	1	Daily	Daily	NNP
6912	6577	2	Carbohydrate	Carbohydrate	NNP
6912	6577	3	and	and	CC
6912	6577	4	Fat	fat	VB
6912	6577	5	Requirement.--Although	requirement.--although	CD
6912	6577	6	protein	protein	NN
6912	6577	7	may	may	MD
6912	6577	8	furnish	furnish	VB
6912	6577	9	the	the	DT
6912	6577	10	body	body	NN
6912	6577	11	with	with	IN
6912	6577	12	energy	energy	NN
6912	6577	13	,	,	,
6912	6577	14	it	-PRON-	PRP
6912	6577	15	should	should	MD
6912	6577	16	not	not	RB
6912	6577	17	serve	serve	VB
6912	6577	18	as	as	IN
6912	6577	19	the	the	DT
6912	6577	20	principal	principal	JJ
6912	6577	21	source	source	NN
6912	6577	22	of	of	IN
6912	6577	23	fuel	fuel	NN
6912	6577	24	.	.	.
6912	6578	1	Its	-PRON-	PRP$
6912	6578	2	more	more	RBR
6912	6578	3	essential	essential	JJ
6912	6578	4	function	function	NN
6912	6578	5	is	be	VBZ
6912	6578	6	to	to	TO
6912	6578	7	help	help	VB
6912	6578	8	build	build	VB
6912	6578	9	the	the	DT
6912	6578	10	body	body	NN
6912	6578	11	.	.	.
6912	6579	1	If	if	IN
6912	6579	2	carbohydrates	carbohydrate	NNS
6912	6579	3	and	and	CC
6912	6579	4	fat	fat	NN
6912	6579	5	are	be	VBP
6912	6579	6	present	present	JJ
6912	6579	7	with	with	IN
6912	6579	8	protein	protein	NN
6912	6579	9	,	,	,
6912	6579	10	the	the	DT
6912	6579	11	former	former	JJ
6912	6579	12	supply	supply	NN
6912	6579	13	energy	energy	NN
6912	6579	14	and	and	CC
6912	6579	15	allow	allow	VB
6912	6579	16	the	the	DT
6912	6579	17	protein	protein	NN
6912	6579	18	to	to	TO
6912	6579	19	perform	perform	VB
6912	6579	20	its	-PRON-	PRP$
6912	6579	21	more	more	RBR
6912	6579	22	important	important	JJ
6912	6579	23	function	function	NN
6912	6579	24	of	of	IN
6912	6579	25	body	body	NN
6912	6579	26	-	-	HYPH
6912	6579	27	building	building	NN
6912	6579	28	.	.	.
6912	6580	1	There	there	EX
6912	6580	2	should	should	MD
6912	6580	3	always	always	RB
6912	6580	4	be	be	VB
6912	6580	5	enough	enough	JJ
6912	6580	6	carbohydrates	carbohydrate	NNS
6912	6580	7	and	and	CC
6912	6580	8	fat	fat	NN
6912	6580	9	to	to	TO
6912	6580	10	furnish	furnish	VB
6912	6580	11	energy	energy	NN
6912	6580	12	to	to	IN
6912	6580	13	the	the	DT
6912	6580	14	body	body	NN
6912	6580	15	,	,	,
6912	6580	16	so	so	IN
6912	6580	17	that	that	IN
6912	6580	18	the	the	DT
6912	6580	19	protein	protein	NN
6912	6580	20	can	can	MD
6912	6580	21	be	be	VB
6912	6580	22	used	use	VBN
6912	6580	23	chiefly	chiefly	RB
6912	6580	24	for	for	IN
6912	6580	25	body	body	NN
6912	6580	26	-	-	HYPH
6912	6580	27	building	building	NN
6912	6580	28	.	.	.
6912	6581	1	In	in	IN
6912	6581	2	the	the	DT
6912	6581	3	growing	grow	VBG
6912	6581	4	period	period	NN
6912	6581	5	of	of	IN
6912	6581	6	youth	youth	NN
6912	6581	7	or	or	CC
6912	6581	8	after	after	IN
6912	6581	9	a	a	DT
6912	6581	10	wasting	waste	VBG
6912	6581	11	disease	disease	NN
6912	6581	12	,	,	,
6912	6581	13	it	-PRON-	PRP
6912	6581	14	might	may	MD
6912	6581	15	seem	seem	VB
6912	6581	16	that	that	IN
6912	6581	17	"	"	``
6912	6581	18	flesh	flesh	NN
6912	6581	19	"	"	''
6912	6581	20	could	could	MD
6912	6581	21	be	be	VB
6912	6581	22	"	"	``
6912	6581	23	put	put	VBN
6912	6581	24	on	on	RP
6912	6581	25	"	"	''
6912	6581	26	by	by	IN
6912	6581	27	increasing	increase	VBG
6912	6581	28	the	the	DT
6912	6581	29	quantity	quantity	NN
6912	6581	30	of	of	IN
6912	6581	31	bodybuilding	bodybuilde	VBG
6912	6581	32	food	food	NN
6912	6581	33	.	.	.
6912	6582	1	But	but	CC
6912	6582	2	such	such	JJ
6912	6582	3	is	be	VBZ
6912	6582	4	not	not	RB
6912	6582	5	the	the	DT
6912	6582	6	case	case	NN
6912	6582	7	.	.	.
6912	6583	1	The	the	DT
6912	6583	2	most	most	RBS
6912	6583	3	effective	effective	JJ
6912	6583	4	work	work	NN
6912	6583	5	in	in	IN
6912	6583	6	building	build	VBG
6912	6583	7	the	the	DT
6912	6583	8	body	body	NN
6912	6583	9	can	can	MD
6912	6583	10	be	be	VB
6912	6583	11	accomplished	accomplish	VBN
6912	6583	12	by	by	IN
6912	6583	13	using	use	VBG
6912	6583	14	a	a	DT
6912	6583	15	normal	normal	JJ
6912	6583	16	amount	amount	NN
6912	6583	17	of	of	IN
6912	6583	18	food	food	NN
6912	6583	19	rich	rich	JJ
6912	6583	20	in	in	IN
6912	6583	21	protein	protein	NN
6912	6583	22	and	and	CC
6912	6583	23	a	a	DT
6912	6583	24	generous	generous	JJ
6912	6583	25	supply	supply	NN
6912	6583	26	of	of	IN
6912	6583	27	foods	food	NNS
6912	6583	28	rich	rich	JJ
6912	6583	29	in	in	IN
6912	6583	30	ash	ash	NN
6912	6583	31	,	,	,
6912	6583	32	carbohydrates	carbohydrate	NNS
6912	6583	33	,	,	,
6912	6583	34	fat	fat	NN
6912	6583	35	,	,	,
6912	6583	36	and	and	CC
6912	6583	37	vitamines	vitamine	NNS
6912	6583	38	.	.	.
6912	6584	1	With	with	IN
6912	6584	2	such	such	PDT
6912	6584	3	a	a	DT
6912	6584	4	combination	combination	NN
6912	6584	5	,	,	,
6912	6584	6	the	the	DT
6912	6584	7	protein	protein	NN
6912	6584	8	can	can	MD
6912	6584	9	be	be	VB
6912	6584	10	used	use	VBN
6912	6584	11	to	to	TO
6912	6584	12	best	good	JJS
6912	6584	13	advantage	advantage	NN
6912	6584	14	for	for	IN
6912	6584	15	body	body	NN
6912	6584	16	-	-	HYPH
6912	6584	17	building	building	NN
6912	6584	18	.	.	.
6912	6585	1	For	for	IN
6912	6585	2	practical	practical	JJ
6912	6585	3	purposes	purpose	NNS
6912	6585	4	,	,	,
6912	6585	5	the	the	DT
6912	6585	6	following	follow	VBG
6912	6585	7	general	general	JJ
6912	6585	8	statement	statement	NN
6912	6585	9	concerning	concern	VBG
6912	6585	10	the	the	DT
6912	6585	11	carbohydrates	carbohydrate	NNS
6912	6585	12	and	and	CC
6912	6585	13	fat	fat	JJ
6912	6585	14	requirement	requirement	NN
6912	6585	15	is	be	VBZ
6912	6585	16	believed	believe	VBN
6912	6585	17	to	to	TO
6912	6585	18	be	be	VB
6912	6585	19	adequate	adequate	JJ
6912	6585	20	:	:	:
6912	6585	21	If	if	IN
6912	6585	22	the	the	DT
6912	6585	23	total	total	JJ
6912	6585	24	Calories	calorie	NNS
6912	6585	25	and	and	CC
6912	6585	26	the	the	DT
6912	6585	27	number	number	NN
6912	6585	28	of	of	IN
6912	6585	29	Calories	calorie	NNS
6912	6585	30	yielded	yield	VBN
6912	6585	31	by	by	IN
6912	6585	32	protein	protein	NN
6912	6585	33	meet	meet	VB
6912	6585	34	the	the	DT
6912	6585	35	requirement	requirement	NN
6912	6585	36	of	of	IN
6912	6585	37	a	a	DT
6912	6585	38	dietary	dietary	JJ
6912	6585	39	standard	standard	NN
6912	6585	40	and	and	CC
6912	6585	41	the	the	DT
6912	6585	42	food	food	NN
6912	6585	43	composing	compose	VBG
6912	6585	44	the	the	DT
6912	6585	45	diet	diet	NN
6912	6585	46	is	be	VBZ
6912	6585	47	varied	varied	JJ
6912	6585	48	in	in	IN
6912	6585	49	composition	composition	NN
6912	6585	50	,	,	,
6912	6585	51	the	the	DT
6912	6585	52	carbohydrates	carbohydrate	NNS
6912	6585	53	and	and	CC
6912	6585	54	fat	fat	NN
6912	6585	55	will	will	MD
6912	6585	56	exist	exist	VB
6912	6585	57	in	in	IN
6912	6585	58	satisfactory	satisfactory	JJ
6912	6585	59	proportion	proportion	NN
6912	6585	60	.	.	.
6912	6586	1	DAILY	DAILY	NNP
6912	6586	2	ASH	ash	NN
6912	6586	3	REQUIREMENT.--Since	requirement.--since	NN
6912	6586	4	ash	ash	NN
6912	6586	5	is	be	VBZ
6912	6586	6	not	not	RB
6912	6586	7	a	a	DT
6912	6586	8	combustible	combustible	JJ
6912	6586	9	foodstuff	foodstuff	NN
6912	6586	10	,	,	,
6912	6586	11	it	-PRON-	PRP
6912	6586	12	can	can	MD
6912	6586	13	not	not	RB
6912	6586	14	be	be	VB
6912	6586	15	included	include	VBN
6912	6586	16	in	in	IN
6912	6586	17	the	the	DT
6912	6586	18	foodstuffs	foodstuff	NNS
6912	6586	19	whose	whose	WP$
6912	6586	20	energy	energy	NN
6912	6586	21	requirement	requirement	NN
6912	6586	22	can	can	MD
6912	6586	23	be	be	VB
6912	6586	24	measured	measure	VBN
6912	6586	25	.	.	.
6912	6587	1	Although	although	IN
6912	6587	2	ash	ash	NN
6912	6587	3	exists	exist	NNS
6912	6587	4	in	in	IN
6912	6587	5	small	small	JJ
6912	6587	6	quantity	quantity	NN
6912	6587	7	in	in	IN
6912	6587	8	food	food	NN
6912	6587	9	,	,	,
6912	6587	10	the	the	DT
6912	6587	11	use	use	NN
6912	6587	12	of	of	IN
6912	6587	13	certain	certain	JJ
6912	6587	14	ash	ash	NN
6912	6587	15	constituents	constituent	NNS
6912	6587	16	is	be	VBZ
6912	6587	17	considered	consider	VBN
6912	6587	18	as	as	RB
6912	6587	19	necessary	necessary	JJ
6912	6587	20	as	as	IN
6912	6587	21	the	the	DT
6912	6587	22	use	use	NN
6912	6587	23	of	of	IN
6912	6587	24	protein	protein	NN
6912	6587	25	.	.	.
6912	6588	1	A	a	DT
6912	6588	2	diet	diet	NN
6912	6588	3	may	may	MD
6912	6588	4	meet	meet	VB
6912	6588	5	the	the	DT
6912	6588	6	total	total	JJ
6912	6588	7	energy	energy	NN
6912	6588	8	,	,	,
6912	6588	9	the	the	DT
6912	6588	10	protein	protein	NN
6912	6588	11	,	,	,
6912	6588	12	the	the	DT
6912	6588	13	carbohydrate	carbohydrate	NN
6912	6588	14	,	,	,
6912	6588	15	and	and	CC
6912	6588	16	the	the	DT
6912	6588	17	fat	fat	JJ
6912	6588	18	requirements	requirement	NNS
6912	6588	19	,	,	,
6912	6588	20	yet	yet	RB
6912	6588	21	may	may	MD
6912	6588	22	be	be	VB
6912	6588	23	lacking	lack	VBG
6912	6588	24	in	in	IN
6912	6588	25	certain	certain	JJ
6912	6588	26	essential	essential	JJ
6912	6588	27	mineral	mineral	NN
6912	6588	28	materials	material	NNS
6912	6588	29	.	.	.
6912	6589	1	It	-PRON-	PRP
6912	6589	2	is	be	VBZ
6912	6589	3	especially	especially	RB
6912	6589	4	necessary	necessary	JJ
6912	6589	5	to	to	TO
6912	6589	6	include	include	VB
6912	6589	7	food	food	NN
6912	6589	8	containing	contain	VBG
6912	6589	9	phosphorus	phosphorus	NN
6912	6589	10	,	,	,
6912	6589	11	iron	iron	NN
6912	6589	12	,	,	,
6912	6589	13	and	and	CC
6912	6589	14	calcium	calcium	NN
6912	6589	15	in	in	IN
6912	6589	16	one	one	NN
6912	6589	17	's	's	POS
6912	6589	18	diet	diet	NN
6912	6589	19	.	.	.
6912	6590	1	THE	the	DT
6912	6590	2	APPETITE	APPETITE	NNP
6912	6590	3	AND	and	CC
6912	6590	4	FOOD	FOOD	NNP
6912	6590	5	REQUIREMENT.--The	requirement.--the	JJ
6912	6590	6	appetite	appetite	NN
6912	6590	7	is	be	VBZ
6912	6590	8	the	the	DT
6912	6590	9	most	most	RBS
6912	6590	10	common	common	JJ
6912	6590	11	measure	measure	NN
6912	6590	12	of	of	IN
6912	6590	13	daily	daily	JJ
6912	6590	14	food	food	NN
6912	6590	15	requirement	requirement	NN
6912	6590	16	.	.	.
6912	6591	1	If	if	IN
6912	6591	2	one	one	PRP
6912	6591	3	relies	rely	VBZ
6912	6591	4	upon	upon	IN
6912	6591	5	his	-PRON-	PRP$
6912	6591	6	appetite	appetite	NN
6912	6591	7	as	as	IN
6912	6591	8	an	an	DT
6912	6591	9	index	index	NN
6912	6591	10	of	of	IN
6912	6591	11	the	the	DT
6912	6591	12	quantity	quantity	NN
6912	6591	13	of	of	IN
6912	6591	14	food	food	NN
6912	6591	15	he	-PRON-	PRP
6912	6591	16	should	should	MD
6912	6591	17	consume	consume	VB
6912	6591	18	,	,	,
6912	6591	19	and	and	CC
6912	6591	20	if	if	IN
6912	6591	21	his	-PRON-	PRP$
6912	6591	22	health	health	NN
6912	6591	23	and	and	CC
6912	6591	24	weight	weight	NN
6912	6591	25	remain	remain	VBP
6912	6591	26	normal	normal	JJ
6912	6591	27	,	,	,
6912	6591	28	the	the	DT
6912	6591	29	appetite	appetite	NN
6912	6591	30	may	may	MD
6912	6591	31	serve	serve	VB
6912	6591	32	as	as	IN
6912	6591	33	a	a	DT
6912	6591	34	guide	guide	NN
6912	6591	35	for	for	IN
6912	6591	36	daily	daily	JJ
6912	6591	37	food	food	NN
6912	6591	38	requirement	requirement	NN
6912	6591	39	.	.	.
6912	6592	1	But	but	CC
6912	6592	2	one	one	PRP
6912	6592	3	may	may	MD
6912	6592	4	be	be	VB
6912	6592	5	a	a	DT
6912	6592	6	little	little	JJ
6912	6592	7	over	over	IN
6912	6592	8	weight	weight	NN
6912	6592	9	or	or	CC
6912	6592	10	under	under	IN
6912	6592	11	weight	weight	NN
6912	6592	12	,	,	,
6912	6592	13	and	and	CC
6912	6592	14	yet	yet	RB
6912	6592	15	have	have	VBP
6912	6592	16	normal	normal	JJ
6912	6592	17	body	body	NN
6912	6592	18	functions	function	NNS
6912	6592	19	.	.	.
6912	6593	1	There	there	EX
6912	6593	2	can	can	MD
6912	6593	3	be	be	VB
6912	6593	4	no	no	RB
6912	6593	5	doubt	doubt	NN
6912	6593	6	,	,	,
6912	6593	7	however	however	RB
6912	6593	8	,	,	,
6912	6593	9	that	that	IN
6912	6593	10	the	the	DT
6912	6593	11	whims	whim	NNS
6912	6593	12	of	of	IN
6912	6593	13	the	the	DT
6912	6593	14	appetite	appetite	NN
6912	6593	15	often	often	RB
6912	6593	16	lead	lead	VBP
6912	6593	17	to	to	IN
6912	6593	18	unwise	unwise	JJ
6912	6593	19	selection	selection	NN
6912	6593	20	of	of	IN
6912	6593	21	food	food	NN
6912	6593	22	.	.	.
6912	6594	1	A	a	DT
6912	6594	2	study	study	NN
6912	6594	3	of	of	IN
6912	6594	4	food	food	NN
6912	6594	5	composition	composition	NN
6912	6594	6	is	be	VBZ
6912	6594	7	absolutely	absolutely	RB
6912	6594	8	essential	essential	JJ
6912	6594	9	in	in	IN
6912	6594	10	overcoming	overcome	VBG
6912	6594	11	this	this	DT
6912	6594	12	fault	fault	NN
6912	6594	13	.	.	.
6912	6595	1	Lack	lack	NN
6912	6595	2	of	of	IN
6912	6595	3	energy	energy	NN
6912	6595	4	or	or	CC
6912	6595	5	loss	loss	NN
6912	6595	6	of	of	IN
6912	6595	7	flesh	flesh	NN
6912	6595	8	may	may	MD
6912	6595	9	be	be	VB
6912	6595	10	due	due	IN
6912	6595	11	to	to	IN
6912	6595	12	improper	improper	JJ
6912	6595	13	feeding	feeding	NN
6912	6595	14	.	.	.
6912	6596	1	If	if	IN
6912	6596	2	the	the	DT
6912	6596	3	needs	need	NNS
6912	6596	4	of	of	IN
6912	6596	5	the	the	DT
6912	6596	6	body	body	NN
6912	6596	7	and	and	CC
6912	6596	8	the	the	DT
6912	6596	9	kind	kind	NN
6912	6596	10	and	and	CC
6912	6596	11	quantity	quantity	NN
6912	6596	12	of	of	IN
6912	6596	13	food	food	NN
6912	6596	14	that	that	WDT
6912	6596	15	will	will	MD
6912	6596	16	supply	supply	VB
6912	6596	17	these	these	DT
6912	6596	18	needs	need	NNS
6912	6596	19	are	be	VBP
6912	6596	20	understood	understand	VBN
6912	6596	21	by	by	IN
6912	6596	22	the	the	DT
6912	6596	23	home-	home-	NNP
6912	6596	24	keeper	keeper	NN
6912	6596	25	,	,	,
6912	6596	26	she	-PRON-	PRP
6912	6596	27	may	may	MD
6912	6596	28	do	do	VB
6912	6596	29	much	much	RB
6912	6596	30	in	in	IN
6912	6596	31	maintaining	maintain	VBG
6912	6596	32	the	the	DT
6912	6596	33	health	health	NN
6912	6596	34	,	,	,
6912	6596	35	happiness	happiness	NN
6912	6596	36	,	,	,
6912	6596	37	and	and	CC
6912	6596	38	usefulness	usefulness	NN
6912	6596	39	of	of	IN
6912	6596	40	the	the	DT
6912	6596	41	members	member	NNS
6912	6596	42	of	of	IN
6912	6596	43	the	the	DT
6912	6596	44	family	family	NN
6912	6596	45	.	.	.
6912	6597	1	WEIGHT	WEIGHT	NNP
6912	6597	2	AS	as	IN
6912	6597	3	AN	an	DT
6912	6597	4	INDEX	index	NN
6912	6597	5	TO	to	IN
6912	6597	6	PROPER	PROPER	NNP
6912	6597	7	NOURISHMENT.--It	NOURISHMENT.--It	NNP
6912	6597	8	has	have	VBZ
6912	6597	9	been	be	VBN
6912	6597	10	found	find	VBN
6912	6597	11	that	that	IN
6912	6597	12	the	the	DT
6912	6597	13	diet	diet	NN
6912	6597	14	of	of	IN
6912	6597	15	an	an	DT
6912	6597	16	individual	individual	NN
6912	6597	17	has	have	VBZ
6912	6597	18	a	a	DT
6912	6597	19	most	most	RBS
6912	6597	20	decided	decide	VBN
6912	6597	21	effect	effect	NN
6912	6597	22	upon	upon	IN
6912	6597	23	his	-PRON-	PRP$
6912	6597	24	weight	weight	NN
6912	6597	25	.	.	.
6912	6598	1	Dr.	Dr.	NNP
6912	6598	2	Thomas	Thomas	NNP
6912	6598	3	D.	D.	NNP
6912	6598	4	Wood	Wood	NNP
6912	6598	5	has	have	VBZ
6912	6598	6	prepared	prepare	VBN
6912	6598	7	tables	table	NNS
6912	6598	8	showing	show	VBG
6912	6598	9	the	the	DT
6912	6598	10	normal	normal	JJ
6912	6598	11	height	height	NN
6912	6598	12	and	and	CC
6912	6598	13	weight	weight	NN
6912	6598	14	of	of	IN
6912	6598	15	girls	girl	NNS
6912	6598	16	and	and	CC
6912	6598	17	boys	boy	NNS
6912	6598	18	of	of	IN
6912	6598	19	various	various	JJ
6912	6598	20	ages	age	NNS
6912	6598	21	.	.	.
6912	6599	1	These	these	DT
6912	6599	2	tables	table	NNS
6912	6599	3	are	be	VBP
6912	6599	4	most	most	RBS
6912	6599	5	valuable	valuable	JJ
6912	6599	6	in	in	IN
6912	6599	7	determining	determine	VBG
6912	6599	8	whether	whether	IN
6912	6599	9	or	or	CC
6912	6599	10	not	not	RB
6912	6599	11	a	a	DT
6912	6599	12	girl	girl	NN
6912	6599	13	or	or	CC
6912	6599	14	boy	boy	NN
6912	6599	15	is	be	VBZ
6912	6599	16	of	of	IN
6912	6599	17	the	the	DT
6912	6599	18	proper	proper	JJ
6912	6599	19	weight	weight	NN
6912	6599	20	for	for	IN
6912	6599	21	his	-PRON-	PRP$
6912	6599	22	height	height	NN
6912	6599	23	.	.	.
6912	6600	1	If	if	IN
6912	6600	2	the	the	DT
6912	6600	3	weight	weight	NN
6912	6600	4	of	of	IN
6912	6600	5	a	a	DT
6912	6600	6	girl	girl	NN
6912	6600	7	or	or	CC
6912	6600	8	boy	boy	NN
6912	6600	9	is	be	VBZ
6912	6600	10	less	less	JJR
6912	6600	11	than	than	IN
6912	6600	12	it	-PRON-	PRP
6912	6600	13	should	should	MD
6912	6600	14	be	be	VB
6912	6600	15	,	,	,
6912	6600	16	he	-PRON-	PRP
6912	6600	17	is	be	VBZ
6912	6600	18	likely	likely	JJ
6912	6600	19	to	to	TO
6912	6600	20	be	be	VB
6912	6600	21	malnourished	malnourish	VBN
6912	6600	22	.	.	.
6912	6601	1	HEIGHT	HEIGHT	NNP
6912	6601	2	AND	and	CC
6912	6601	3	WEIGHT	WEIGHT	NNP
6912	6601	4	TABLE	TABLE	NNS
6912	6601	5	FOR	for	IN
6912	6601	6	GIRLS	GIRLS	NNP
6912	6601	7	HEIGHT	HEIGHT	NNP
6912	6601	8	5	5	CD
6912	6601	9	6	6	CD
6912	6601	10	7	7	CD
6912	6601	11	8	8	CD
6912	6601	12	9	9	CD
6912	6601	13	10	10	CD
6912	6601	14	11	11	CD
6912	6601	15	12	12	CD
6912	6601	16	13	13	CD
6912	6601	17	14	14	CD
6912	6601	18	15	15	CD
6912	6601	19	16	16	CD
6912	6601	20	17	17	CD
6912	6601	21	18	18	CD
6912	6601	22	INCHES	inch	NNS
6912	6601	23	YRS	YRS	NNP
6912	6601	24	YRS	YRS	NNP
6912	6601	25	YRS	YRS	NNP
6912	6601	26	YRS	YRS	NNP
6912	6601	27	YRS	YRS	NNP
6912	6601	28	YRS	YRS	NNP
6912	6601	29	YRS	YRS	NNP
6912	6601	30	YRS	YRS	NNP
6912	6601	31	YRS	YRS	NNP
6912	6601	32	YRS	YRS	NNP
6912	6601	33	YRS	YRS	NNP
6912	6601	34	YRS	YRS	NNP
6912	6601	35	YRS	YRS	NNP
6912	6601	36	YRS	YRS	NNP
6912	6601	37	39	39	CD
6912	6601	38	34	34	CD
6912	6601	39	35	35	CD
6912	6601	40	36	36	CD
6912	6601	41	40	40	CD
6912	6601	42	36	36	CD
6912	6601	43	37	37	CD
6912	6601	44	38	38	CD
6912	6601	45	41	41	CD
6912	6601	46	38	38	CD
6912	6601	47	39	39	CD
6912	6601	48	40	40	CD
6912	6601	49	42	42	CD
6912	6601	50	40	40	CD
6912	6601	51	41	41	CD
6912	6601	52	42	42	CD
6912	6601	53	43	43	CD
6912	6601	54	43	43	CD
6912	6601	55	42	42	CD
6912	6601	56	42	42	CD
6912	6601	57	43	43	CD
6912	6601	58	44	44	CD
6912	6601	59	44	44	CD
6912	6601	60	44	44	CD
6912	6601	61	45	45	CD
6912	6601	62	45	45	CD
6912	6601	63	46	46	CD
6912	6601	64	45	45	CD
6912	6601	65	46	46	CD
6912	6601	66	47	47	CD
6912	6601	67	47	47	CD
6912	6601	68	48	48	CD
6912	6601	69	49	49	CD
6912	6601	70	46	46	CD
6912	6601	71	48	48	CD
6912	6601	72	48	48	CD
6912	6601	73	49	49	CD
6912	6601	74	50	50	CD
6912	6601	75	51	51	CD
6912	6601	76	47	47	CD
6912	6601	77	49	49	CD
6912	6601	78	50	50	CD
6912	6601	79	51	51	CD
6912	6601	80	52	52	CD
6912	6601	81	53	53	CD
6912	6601	82	48	48	CD
6912	6601	83	51	51	CD
6912	6601	84	52	52	CD
6912	6601	85	53	53	CD
6912	6601	86	54	54	CD
6912	6601	87	55	55	CD
6912	6601	88	56	56	CD
6912	6601	89	49	49	CD
6912	6601	90	53	53	CD
6912	6601	91	54	54	CD
6912	6601	92	55	55	CD
6912	6601	93	56	56	CD
6912	6601	94	57	57	CD
6912	6601	95	58	58	CD
6912	6601	96	50	50	CD
6912	6601	97	56	56	CD
6912	6601	98	57	57	CD
6912	6601	99	58	58	CD
6912	6601	100	59	59	CD
6912	6601	101	60	60	CD
6912	6601	102	61	61	CD
6912	6601	103	51	51	CD
6912	6601	104	59	59	CD
6912	6601	105	60	60	CD
6912	6601	106	61	61	CD
6912	6601	107	62	62	CD
6912	6601	108	63	63	CD
6912	6601	109	64	64	CD
6912	6601	110	52	52	CD
6912	6601	111	62	62	CD
6912	6601	112	63	63	CD
6912	6601	113	64	64	CD
6912	6601	114	65	65	CD
6912	6601	115	66	66	CD
6912	6601	116	67	67	CD
6912	6601	117	53	53	CD
6912	6601	118	66	66	CD
6912	6601	119	67	67	CD
6912	6601	120	68	68	CD
6912	6601	121	68	68	CD
6912	6601	122	69	69	CD
6912	6601	123	70	70	CD
6912	6601	124	54	54	CD
6912	6601	125	68	68	CD
6912	6601	126	69	69	CD
6912	6601	127	70	70	CD
6912	6601	128	71	71	CD
6912	6601	129	72	72	CD
6912	6601	130	73	73	CD
6912	6601	131	55	55	CD
6912	6601	132	72	72	CD
6912	6601	133	73	73	CD
6912	6601	134	74	74	CD
6912	6601	135	75	75	CD
6912	6601	136	76	76	CD
6912	6601	137	77	77	CD
6912	6601	138	56	56	CD
6912	6601	139	76	76	CD
6912	6601	140	77	77	CD
6912	6601	141	78	78	CD
6912	6601	142	79	79	CD
6912	6601	143	80	80	CD
6912	6601	144	81	81	CD
6912	6601	145	57	57	CD
6912	6601	146	81	81	CD
6912	6601	147	82	82	CD
6912	6601	148	83	83	CD
6912	6601	149	84	84	CD
6912	6601	150	85	85	CD
6912	6601	151	86	86	CD
6912	6601	152	58	58	CD
6912	6601	153	85	85	CD
6912	6601	154	86	86	CD
6912	6601	155	87	87	CD
6912	6601	156	88	88	CD
6912	6601	157	89	89	CD
6912	6601	158	90	90	CD
6912	6601	159	91	91	CD
6912	6601	160	59	59	CD
6912	6601	161	89	89	CD
6912	6601	162	90	90	CD
6912	6601	163	91	91	CD
6912	6601	164	93	93	CD
6912	6601	165	94	94	CD
6912	6601	166	95	95	CD
6912	6601	167	96	96	CD
6912	6601	168	98	98	CD
6912	6601	169	60	60	CD
6912	6601	170	94	94	CD
6912	6601	171	95	95	CD
6912	6601	172	97	97	CD
6912	6601	173	99	99	CD
6912	6601	174	100	100	CD
6912	6601	175	102	102	CD
6912	6601	176	104	104	CD
6912	6601	177	106	106	CD
6912	6601	178	61	61	CD
6912	6601	179	99	99	CD
6912	6601	180	101	101	CD
6912	6601	181	102	102	CD
6912	6601	182	104	104	CD
6912	6601	183	106	106	CD
6912	6601	184	108	108	CD
6912	6601	185	109	109	CD
6912	6601	186	111	111	CD
6912	6601	187	62	62	CD
6912	6601	188	104	104	CD
6912	6601	189	106	106	CD
6912	6601	190	107	107	CD
6912	6601	191	109	109	CD
6912	6601	192	111	111	CD
6912	6601	193	113	113	CD
6912	6601	194	114	114	CD
6912	6601	195	115	115	CD
6912	6601	196	63	63	CD
6912	6601	197	109	109	CD
6912	6601	198	111	111	CD
6912	6601	199	112	112	CD
6912	6601	200	113	113	CD
6912	6601	201	115	115	CD
6912	6601	202	117	117	CD
6912	6601	203	118	118	CD
6912	6601	204	119	119	CD
6912	6601	205	64	64	CD
6912	6601	206	115	115	CD
6912	6601	207	117	117	CD
6912	6601	208	118	118	CD
6912	6601	209	119	119	CD
6912	6601	210	120	120	CD
6912	6601	211	121	121	CD
6912	6601	212	122	122	CD
6912	6601	213	65	65	CD
6912	6601	214	117	117	CD
6912	6601	215	119	119	CD
6912	6601	216	120	120	CD
6912	6601	217	122	122	CD
6912	6601	218	123	123	CD
6912	6601	219	124	124	CD
6912	6601	220	125	125	CD
6912	6601	221	66	66	CD
6912	6601	222	119	119	CD
6912	6601	223	121	121	CD
6912	6601	224	122	122	CD
6912	6601	225	124	124	CD
6912	6601	226	126	126	CD
6912	6601	227	127	127	CD
6912	6601	228	128	128	CD
6912	6601	229	67	67	CD
6912	6601	230	124	124	CD
6912	6601	231	126	126	CD
6912	6601	232	127	127	CD
6912	6601	233	128	128	CD
6912	6601	234	129	129	CD
6912	6601	235	130	130	CD
6912	6601	236	68	68	CD
6912	6601	237	126	126	CD
6912	6601	238	128	128	CD
6912	6601	239	130	130	CD
6912	6601	240	132	132	CD
6912	6601	241	133	133	CD
6912	6601	242	134	134	CD
6912	6601	243	69	69	CD
6912	6601	244	129	129	CD
6912	6601	245	131	131	CD
6912	6601	246	133	133	CD
6912	6601	247	135	135	CD
6912	6601	248	136	136	CD
6912	6601	249	137	137	CD
6912	6601	250	70	70	CD
6912	6601	251	134	134	CD
6912	6601	252	136	136	CD
6912	6601	253	138	138	CD
6912	6601	254	139	139	CD
6912	6601	255	140	140	CD
6912	6601	256	71	71	CD
6912	6601	257	138	138	CD
6912	6601	258	140	140	CD
6912	6601	259	142	142	CD
6912	6601	260	143	143	CD
6912	6601	261	144	144	CD
6912	6601	262	72	72	CD
6912	6601	263	145	145	CD
6912	6601	264	147	147	CD
6912	6601	265	148	148	CD
6912	6601	266	149	149	CD
6912	6601	267	ABOUT	about	IN
6912	6601	268	WHAT	what	WP
6912	6601	269	A	a	DT
6912	6601	270	GIRL	girl	NN
6912	6601	271	SHOULD	SHOULD	MD
6912	6601	272	GAIN	GAIN	NNP
6912	6601	273	EACH	EACH	NNP
6912	6601	274	MONTH	MONTH	NNP
6912	6601	275	Age	Age	NNP
6912	6601	276	Age	Age	NNP
6912	6601	277	5	5	CD
6912	6601	278	to	to	TO
6912	6601	279	8	8	CD
6912	6601	280	6	6	CD
6912	6601	281	oz	oz	IN
6912	6601	282	.	.	.
6912	6602	1	14	14	CD
6912	6602	2	to	to	TO
6912	6602	3	16	16	CD
6912	6602	4	8	8	CD
6912	6602	5	oz	oz	IN
6912	6602	6	8	8	CD
6912	6602	7	to	to	TO
6912	6602	8	11	11	CD
6912	6602	9	8	8	CD
6912	6602	10	oz	oz	CD
6912	6602	11	.	.	.
6912	6603	1	16	16	CD
6912	6603	2	to	to	TO
6912	6603	3	18	18	CD
6912	6603	4	4	4	CD
6912	6603	5	oz	oz	CD
6912	6603	6	11	11	CD
6912	6603	7	to	to	TO
6912	6603	8	14	14	CD
6912	6603	9	12	12	CD
6912	6603	10	oz	oz	IN
6912	6603	11	.	.	.
6912	6604	1	Weights	weight	NNS
6912	6604	2	and	and	CC
6912	6604	3	measures	measure	NNS
6912	6604	4	should	should	MD
6912	6604	5	be	be	VB
6912	6604	6	taken	take	VBN
6912	6604	7	without	without	IN
6912	6604	8	shoes	shoe	NNS
6912	6604	9	and	and	CC
6912	6604	10	in	in	IN
6912	6604	11	only	only	RB
6912	6604	12	the	the	DT
6912	6604	13	usual	usual	JJ
6912	6604	14	indoor	indoor	JJ
6912	6604	15	clothes	clothe	NNS
6912	6604	16	CHILD	child	JJ
6912	6604	17	HEALTH	health	NN
6912	6604	18	ORGANIZATION	ORGANIZATION	NNP
6912	6604	19	156	156	CD
6912	6604	20	Fifth	Fifth	NNP
6912	6604	21	Avenue	Avenue	NNP
6912	6604	22	,	,	,
6912	6604	23	New	New	NNP
6912	6604	24	York	York	NNP
6912	6604	25	Courtesy	Courtesy	NNP
6912	6604	26	of	of	IN
6912	6604	27	_	_	NNP
6912	6604	28	Child	Child	NNP
6912	6604	29	Health	Health	NNP
6912	6604	30	Organization	Organization	NNP
6912	6604	31	_	_	NNP
6912	6604	32	.	.	.
6912	6605	1	Prepared	prepare	VBN
6912	6605	2	by	by	IN
6912	6605	3	_	_	NNP
6912	6605	4	Dr.	Dr.	NNP
6912	6606	1	Thomas	Thomas	NNP
6912	6606	2	D.	D.	NNP
6912	6606	3	Wood	Wood	NNP
6912	6606	4	_	_	NNP
6912	6606	5	.	.	.
6912	6607	1	HEIGHT	HEIGHT	NNP
6912	6607	2	AND	and	CC
6912	6607	3	WEIGHT	WEIGHT	NNP
6912	6607	4	TABLE	TABLE	NNS
6912	6607	5	FOR	for	IN
6912	6607	6	BOYS	boy	NNS
6912	6607	7	HEIGHT	height	NN
6912	6607	8	5	5	CD
6912	6607	9	6	6	CD
6912	6607	10	7	7	CD
6912	6607	11	8	8	CD
6912	6607	12	9	9	CD
6912	6607	13	10	10	CD
6912	6607	14	11	11	CD
6912	6607	15	12	12	CD
6912	6607	16	13	13	CD
6912	6607	17	14	14	CD
6912	6607	18	15	15	CD
6912	6607	19	16	16	CD
6912	6607	20	17	17	CD
6912	6607	21	18	18	CD
6912	6607	22	INCHES	inches	NN
6912	6607	23	Yrs	Yrs	NNP
6912	6607	24	Yrs	Yrs	NNP
6912	6607	25	Yrs	Yrs	NNP
6912	6607	26	Yrs	Yrs	NNP
6912	6607	27	Yrs	Yrs	NNP
6912	6607	28	Yrs	Yrs	NNP
6912	6607	29	Yrs	Yrs	NNP
6912	6607	30	Yrs	Yrs	NNP
6912	6607	31	Yrs	Yrs	NNP
6912	6607	32	Yrs	Yrs	NNP
6912	6607	33	Yrs	Yrs	NNP
6912	6607	34	Yrs	Yrs	NNP
6912	6607	35	Yrs	Yrs	NNP
6912	6607	36	Yrs	Yrs	NNP
6912	6607	37	39	39	CD
6912	6607	38	35	35	CD
6912	6607	39	36	36	CD
6912	6607	40	37	37	CD
6912	6607	41	40	40	CD
6912	6607	42	37	37	CD
6912	6607	43	38	38	CD
6912	6607	44	39	39	CD
6912	6607	45	41	41	CD
6912	6607	46	39	39	CD
6912	6607	47	40	40	CD
6912	6607	48	41	41	CD
6912	6607	49	42	42	CD
6912	6607	50	41	41	CD
6912	6607	51	42	42	CD
6912	6607	52	43	43	CD
6912	6607	53	44	44	CD
6912	6607	54	43	43	CD
6912	6607	55	43	43	CD
6912	6607	56	44	44	CD
6912	6607	57	45	45	CD
6912	6607	58	46	46	CD
6912	6607	59	44	44	CD
6912	6607	60	45	45	CD
6912	6607	61	46	46	CD
6912	6607	62	46	46	CD
6912	6607	63	47	47	CD
6912	6607	64	45	45	CD
6912	6607	65	47	47	CD
6912	6607	66	47	47	CD
6912	6607	67	48	48	CD
6912	6607	68	48	48	CD
6912	6607	69	49	49	CD
6912	6607	70	46	46	CD
6912	6607	71	48	48	CD
6912	6607	72	49	49	CD
6912	6607	73	50	50	CD
6912	6607	74	50	50	CD
6912	6607	75	51	51	CD
6912	6607	76	47	47	CD
6912	6607	77	51	51	CD
6912	6607	78	52	52	CD
6912	6607	79	52	52	CD
6912	6607	80	53	53	CD
6912	6607	81	54	54	CD
6912	6607	82	48	48	CD
6912	6607	83	53	53	CD
6912	6607	84	54	54	CD
6912	6607	85	55	55	CD
6912	6607	86	55	55	CD
6912	6607	87	56	56	CD
6912	6607	88	57	57	CD
6912	6607	89	49	49	CD
6912	6607	90	55	55	CD
6912	6607	91	56	56	CD
6912	6607	92	57	57	CD
6912	6607	93	58	58	CD
6912	6607	94	58	58	CD
6912	6607	95	59	59	CD
6912	6607	96	50	50	CD
6912	6607	97	58	58	CD
6912	6607	98	59	59	CD
6912	6607	99	60	60	CD
6912	6607	100	60	60	CD
6912	6607	101	61	61	CD
6912	6607	102	62	62	CD
6912	6607	103	51	51	CD
6912	6607	104	60	60	CD
6912	6607	105	61	61	CD
6912	6607	106	62	62	CD
6912	6607	107	63	63	CD
6912	6607	108	64	64	CD
6912	6607	109	65	65	CD
6912	6607	110	52	52	CD
6912	6607	111	62	62	CD
6912	6607	112	63	63	CD
6912	6607	113	64	64	CD
6912	6607	114	65	65	CD
6912	6607	115	67	67	CD
6912	6607	116	68	68	CD
6912	6607	117	53	53	CD
6912	6607	118	66	66	CD
6912	6607	119	67	67	CD
6912	6607	120	68	68	CD
6912	6607	121	69	69	CD
6912	6607	122	70	70	CD
6912	6607	123	71	71	CD
6912	6607	124	54	54	CD
6912	6607	125	69	69	CD
6912	6607	126	70	70	CD
6912	6607	127	71	71	CD
6912	6607	128	72	72	CD
6912	6607	129	73	73	CD
6912	6607	130	74	74	CD
6912	6607	131	55	55	CD
6912	6607	132	73	73	CD
6912	6607	133	74	74	CD
6912	6607	134	75	75	CD
6912	6607	135	76	76	CD
6912	6607	136	77	77	CD
6912	6607	137	78	78	CD
6912	6607	138	56	56	CD
6912	6607	139	77	77	CD
6912	6607	140	78	78	CD
6912	6607	141	79	79	CD
6912	6607	142	80	80	CD
6912	6607	143	81	81	CD
6912	6607	144	82	82	CD
6912	6607	145	57	57	CD
6912	6607	146	81	81	CD
6912	6607	147	82	82	CD
6912	6607	148	83	83	CD
6912	6607	149	84	84	CD
6912	6607	150	85	85	CD
6912	6607	151	86	86	CD
6912	6607	152	58	58	CD
6912	6607	153	84	84	CD
6912	6607	154	85	85	CD
6912	6607	155	86	86	CD
6912	6607	156	87	87	CD
6912	6607	157	88	88	CD
6912	6607	158	90	90	CD
6912	6607	159	91	91	CD
6912	6607	160	59	59	CD
6912	6607	161	87	87	CD
6912	6607	162	88	88	CD
6912	6607	163	89	89	CD
6912	6607	164	90	90	CD
6912	6607	165	92	92	CD
6912	6607	166	94	94	CD
6912	6607	167	96	96	CD
6912	6607	168	97	97	CD
6912	6607	169	60	60	CD
6912	6607	170	91	91	CD
6912	6607	171	92	92	CD
6912	6607	172	93	93	CD
6912	6607	173	94	94	CD
6912	6607	174	97	97	CD
6912	6607	175	99	99	CD
6912	6607	176	101	101	CD
6912	6607	177	102	102	CD
6912	6607	178	61	61	CD
6912	6607	179	95	95	CD
6912	6607	180	97	97	CD
6912	6607	181	99	99	CD
6912	6607	182	102	102	CD
6912	6607	183	104	104	CD
6912	6607	184	106	106	CD
6912	6607	185	108	108	CD
6912	6607	186	110	110	CD
6912	6607	187	62	62	CD
6912	6607	188	100	100	CD
6912	6607	189	102	102	CD
6912	6607	190	104	104	CD
6912	6607	191	106	106	CD
6912	6607	192	109	109	CD
6912	6607	193	111	111	CD
6912	6607	194	113	113	CD
6912	6607	195	116	116	CD
6912	6607	196	63	63	CD
6912	6607	197	103	103	CD
6912	6607	198	107	107	CD
6912	6607	199	109	109	CD
6912	6607	200	111	111	CD
6912	6607	201	114	114	CD
6912	6607	202	115	115	CD
6912	6607	203	117	117	CD
6912	6607	204	119	119	CD
6912	6607	205	64	64	CD
6912	6607	206	113	113	CD
6912	6607	207	115	115	CD
6912	6607	208	117	117	CD
6912	6607	209	118	118	CD
6912	6607	210	119	119	CD
6912	6607	211	120	120	CD
6912	6607	212	122	122	CD
6912	6607	213	65	65	CD
6912	6607	214	120	120	CD
6912	6607	215	122	122	CD
6912	6607	216	123	123	CD
6912	6607	217	124	124	CD
6912	6607	218	125	125	CD
6912	6607	219	126	126	CD
6912	6607	220	66	66	CD
6912	6607	221	125	125	CD
6912	6607	222	126	126	CD
6912	6607	223	127	127	CD
6912	6607	224	128	128	CD
6912	6607	225	129	129	CD
6912	6607	226	130	130	CD
6912	6607	227	67	67	CD
6912	6607	228	130	130	CD
6912	6607	229	131	131	CD
6912	6607	230	132	132	CD
6912	6607	231	133	133	CD
6912	6607	232	134	134	CD
6912	6607	233	135	135	CD
6912	6607	234	68	68	CD
6912	6607	235	134	134	CD
6912	6607	236	135	135	CD
6912	6607	237	136	136	CD
6912	6607	238	137	137	CD
6912	6607	239	138	138	CD
6912	6607	240	139	139	CD
6912	6607	241	69	69	CD
6912	6607	242	138	138	CD
6912	6607	243	139	139	CD
6912	6607	244	140	140	CD
6912	6607	245	141	141	CD
6912	6607	246	142	142	CD
6912	6607	247	143	143	CD
6912	6607	248	70	70	CD
6912	6607	249	142	142	CD
6912	6607	250	144	144	CD
6912	6607	251	145	145	CD
6912	6607	252	146	146	CD
6912	6607	253	147	147	CD
6912	6607	254	71	71	CD
6912	6607	255	147	147	CD
6912	6607	256	149	149	CD
6912	6607	257	150	150	CD
6912	6607	258	151	151	CD
6912	6607	259	153	153	CD
6912	6607	260	72	72	CD
6912	6607	261	152	152	CD
6912	6607	262	154	154	CD
6912	6607	263	155	155	CD
6912	6607	264	156	156	CD
6912	6607	265	157	157	CD
6912	6607	266	73	73	CD
6912	6607	267	157	157	CD
6912	6607	268	159	159	CD
6912	6607	269	160	160	CD
6912	6607	270	161	161	CD
6912	6607	271	162	162	CD
6912	6607	272	74	74	CD
6912	6607	273	162	162	CD
6912	6607	274	164	164	CD
6912	6607	275	165	165	CD
6912	6607	276	166	166	CD
6912	6607	277	167	167	CD
6912	6607	278	75	75	CD
6912	6607	279	169	169	CD
6912	6607	280	170	170	CD
6912	6607	281	171	171	CD
6912	6607	282	172	172	CD
6912	6607	283	76	76	CD
6912	6607	284	174	174	CD
6912	6607	285	175	175	CD
6912	6607	286	176	176	CD
6912	6607	287	177	177	CD
6912	6607	288	ABOUT	about	IN
6912	6607	289	WHAT	what	NN
6912	6607	290	A	a	DT
6912	6607	291	BOY	boy	NN
6912	6607	292	SHOULD	SHOULD	MD
6912	6607	293	GAIN	gain	VB
6912	6607	294	EACH	EACH	NNP
6912	6607	295	MONTH	MONTH	NNP
6912	6607	296	AGE	AGE	NNP
6912	6607	297	AGE	AGE	NNP
6912	6607	298	5	5	CD
6912	6607	299	to	to	TO
6912	6607	300	8	8	CD
6912	6607	301	6	6	CD
6912	6607	302	oz	oz	CC
6912	6607	303	12	12	CD
6912	6607	304	to	to	TO
6912	6607	305	16	16	CD
6912	6607	306	16	16	CD
6912	6607	307	oz	oz	IN
6912	6607	308	8	8	CD
6912	6607	309	to	to	TO
6912	6607	310	12	12	CD
6912	6607	311	8	8	CD
6912	6607	312	oz	oz	IN
6912	6607	313	16	16	CD
6912	6607	314	to	to	TO
6912	6607	315	18	18	CD
6912	6607	316	8	8	CD
6912	6607	317	oz	oz	IN
6912	6607	318	Courtesy	Courtesy	NNP
6912	6607	319	of	of	IN
6912	6607	320	_	_	NNP
6912	6607	321	Child	Child	NNP
6912	6607	322	Health	Health	NNP
6912	6607	323	Organization	Organization	NNP
6912	6607	324	_	_	NNP
6912	6607	325	Prepared	prepare	VBN
6912	6607	326	by	by	IN
6912	6607	327	_	_	NNP
6912	6607	328	Dr	Dr	NNP
6912	6607	329	Thomas	Thomas	NNP
6912	6607	330	D	D	NNP
6912	6607	331	Wood	Wood	NNP
6912	6607	332	_	_	NNP
6912	6607	333	Dr.	Dr.	NNP
6912	6607	334	Wood	Wood	NNP
6912	6607	335	's	's	POS
6912	6607	336	tables	table	NNS
6912	6607	337	also	also	RB
6912	6607	338	indicate	indicate	VBP
6912	6607	339	the	the	DT
6912	6607	340	proper	proper	JJ
6912	6607	341	rate	rate	NN
6912	6607	342	of	of	IN
6912	6607	343	increase	increase	NN
6912	6607	344	in	in	IN
6912	6607	345	weight	weight	NN
6912	6607	346	.	.	.
6912	6608	1	The	the	DT
6912	6608	2	rate	rate	NN
6912	6608	3	of	of	IN
6912	6608	4	increase	increase	NN
6912	6608	5	in	in	IN
6912	6608	6	weight	weight	NN
6912	6608	7	is	be	VBZ
6912	6608	8	thought	think	VBN
6912	6608	9	to	to	TO
6912	6608	10	be	be	VB
6912	6608	11	quite	quite	RB
6912	6608	12	as	as	RB
6912	6608	13	important	important	JJ
6912	6608	14	as	as	IN
6912	6608	15	is	be	VBZ
6912	6608	16	the	the	DT
6912	6608	17	correct	correct	JJ
6912	6608	18	proportion	proportion	NN
6912	6608	19	between	between	IN
6912	6608	20	weight	weight	NN
6912	6608	21	and	and	CC
6912	6608	22	height	height	NN
6912	6608	23	.	.	.
6912	6609	1	The	the	DT
6912	6609	2	use	use	NN
6912	6609	3	of	of	IN
6912	6609	4	scales	scale	NNS
6912	6609	5	in	in	IN
6912	6609	6	the	the	DT
6912	6609	7	home	home	NN
6912	6609	8	and	and	CC
6912	6609	9	school	school	NN
6912	6609	10	is	be	VBZ
6912	6609	11	to	to	TO
6912	6609	12	be	be	VB
6912	6609	13	recommended	recommend	VBN
6912	6609	14	.	.	.
6912	6610	1	They	-PRON-	PRP
6912	6610	2	furnish	furnish	VBP
6912	6610	3	a	a	DT
6912	6610	4	means	means	NN
6912	6610	5	of	of	IN
6912	6610	6	determining	determine	VBG
6912	6610	7	whether	whether	IN
6912	6610	8	the	the	DT
6912	6610	9	proper	proper	JJ
6912	6610	10	amount	amount	NN
6912	6610	11	is	be	VBZ
6912	6610	12	being	be	VBG
6912	6610	13	eaten	eat	VBN
6912	6610	14	.	.	.
6912	6611	1	QUESTIONS	QUESTIONS	NNP
6912	6611	2	Compute	compute	VB
6912	6611	3	the	the	DT
6912	6611	4	energy	energy	NN
6912	6611	5	requirement	requirement	NN
6912	6611	6	of	of	IN
6912	6611	7	at	at	RB
6912	6611	8	least	least	RBS
6912	6611	9	two	two	CD
6912	6611	10	members	member	NNS
6912	6611	11	of	of	IN
6912	6611	12	your	-PRON-	PRP$
6912	6611	13	family	family	NN
6912	6611	14	.	.	.
6912	6612	1	Compute	compute	VB
6912	6612	2	your	-PRON-	PRP$
6912	6612	3	own	own	JJ
6912	6612	4	energy	energy	NN
6912	6612	5	requirement	requirement	NN
6912	6612	6	from	from	IN
6912	6612	7	this	this	DT
6912	6612	8	table	table	NN
6912	6612	9	.	.	.
6912	6613	1	Determine	determine	VB
6912	6613	2	your	-PRON-	PRP$
6912	6613	3	height	height	NN
6912	6613	4	and	and	CC
6912	6613	5	weight	weight	VB
6912	6613	6	.	.	.
6912	6614	1	How	how	WRB
6912	6614	2	does	do	VBZ
6912	6614	3	your	-PRON-	PRP$
6912	6614	4	weight	weight	NN
6912	6614	5	compare	compare	VB
6912	6614	6	with	with	IN
6912	6614	7	the	the	DT
6912	6614	8	normal	normal	JJ
6912	6614	9	weight	weight	NN
6912	6614	10	given	give	VBN
6912	6614	11	in	in	IN
6912	6614	12	the	the	DT
6912	6614	13	table	table	NN
6912	6614	14	for	for	IN
6912	6614	15	one	one	CD
6912	6614	16	of	of	IN
6912	6614	17	your	-PRON-	PRP$
6912	6614	18	height	height	NN
6912	6614	19	?	?	.
6912	6615	1	If	if	IN
6912	6615	2	you	-PRON-	PRP
6912	6615	3	are	be	VBP
6912	6615	4	under	under	IN
6912	6615	5	weight	weight	NN
6912	6615	6	,	,	,
6912	6615	7	discuss	discuss	VBP
6912	6615	8	with	with	IN
6912	6615	9	your	-PRON-	PRP$
6912	6615	10	teacher	teacher	NN
6912	6615	11	the	the	DT
6912	6615	12	kind	kind	NN
6912	6615	13	and	and	CC
6912	6615	14	quantity	quantity	NN
6912	6615	15	of	of	IN
6912	6615	16	food	food	NN
6912	6615	17	needed	need	VBN
6912	6615	18	to	to	TO
6912	6615	19	increase	increase	VB
6912	6615	20	your	-PRON-	PRP$
6912	6615	21	weight	weight	NN
6912	6615	22	.	.	.
6912	6616	1	At	at	IN
6912	6616	2	the	the	DT
6912	6616	3	end	end	NN
6912	6616	4	of	of	IN
6912	6616	5	a	a	DT
6912	6616	6	month	month	NN
6912	6616	7	,	,	,
6912	6616	8	again	again	RB
6912	6616	9	determine	determine	VB
6912	6616	10	your	-PRON-	PRP$
6912	6616	11	weight	weight	NN
6912	6616	12	.	.	.
6912	6617	1	How	how	WRB
6912	6617	2	does	do	VBZ
6912	6617	3	the	the	DT
6912	6617	4	gain	gain	NN
6912	6617	5	compare	compare	VB
6912	6617	6	with	with	IN
6912	6617	7	that	that	DT
6912	6617	8	given	give	VBN
6912	6617	9	in	in	IN
6912	6617	10	the	the	DT
6912	6617	11	table	table	NN
6912	6617	12	for	for	IN
6912	6617	13	one	one	CD
6912	6617	14	of	of	IN
6912	6617	15	your	-PRON-	PRP$
6912	6617	16	age	age	NN
6912	6617	17	?	?	.
6912	6618	1	LESSON	LESSON	NNP
6912	6618	2	CXXV	CXXV	NNP
6912	6618	3	PLANNING	planning	NN
6912	6618	4	,	,	,
6912	6618	5	COOKING	cooking	NN
6912	6618	6	,	,	,
6912	6618	7	AND	and	CC
6912	6618	8	SERVING	serve	VBG
6912	6618	9	A	a	DT
6912	6618	10	DINNER	dinner	NN
6912	6618	11	Plan	Plan	NNP
6912	6618	12	a	a	DT
6912	6618	13	dinner	dinner	NN
6912	6618	14	.	.	.
6912	6619	1	[	[	-LRB-
6912	6619	2	Footnote	Footnote	NNP
6912	6619	3	100	100	CD
6912	6619	4	:	:	:
6912	6619	5	See	see	VB
6912	6619	6	footnote	footnote	NN
6912	6619	7	72	72	CD
6912	6619	8	.	.	.
6912	6619	9	]	]	-RRB-
6912	6620	1	Use	use	VB
6912	6620	2	seasonable	seasonable	JJ
6912	6620	3	foods	food	NNS
6912	6620	4	and	and	CC
6912	6620	5	a	a	DT
6912	6620	6	meat	meat	NN
6912	6620	7	-	-	HYPH
6912	6620	8	substitute	substitute	NN
6912	6620	9	.	.	.
6912	6621	1	Follow	follow	VB
6912	6621	2	the	the	DT
6912	6621	3	suggestions	suggestion	NNS
6912	6621	4	given	give	VBN
6912	6621	5	in	in	IN
6912	6621	6	Lesson	Lesson	NNP
6912	6621	7	CV	CV	NNP
6912	6621	8	.	.	.
6912	6622	1	Plan	plan	VB
6912	6622	2	the	the	DT
6912	6622	3	menu	menu	NN
6912	6622	4	so	so	IN
6912	6622	5	that	that	IN
6912	6622	6	the	the	DT
6912	6622	7	cost	cost	NN
6912	6622	8	of	of	IN
6912	6622	9	the	the	DT
6912	6622	10	materials	material	NNS
6912	6622	11	used	use	VBN
6912	6622	12	does	do	VBZ
6912	6622	13	not	not	RB
6912	6622	14	exceed	exceed	VB
6912	6622	15	25	25	CD
6912	6622	16	cents	cent	NNS
6912	6622	17	per	per	IN
6912	6622	18	person	person	NN
6912	6622	19	.	.	.
6912	6623	1	Analyze	analyze	VB
6912	6623	2	the	the	DT
6912	6623	3	menu	menu	NN
6912	6623	4	and	and	CC
6912	6623	5	see	see	VB
6912	6623	6	that	that	IN
6912	6623	7	it	-PRON-	PRP
6912	6623	8	meets	meet	VBZ
6912	6623	9	the	the	DT
6912	6623	10	requirements	requirement	NNS
6912	6623	11	stated	state	VBN
6912	6623	12	in	in	IN
6912	6623	13	Lesson	Lesson	NNP
6912	6623	14	CV	CV	NNP
6912	6623	15	.	.	.
6912	6624	1	Cook	cook	VB
6912	6624	2	and	and	CC
6912	6624	3	serve	serve	VB
6912	6624	4	the	the	DT
6912	6624	5	dinner	dinner	NN
6912	6624	6	.	.	.
6912	6625	1	Follow	follow	VB
6912	6625	2	the	the	DT
6912	6625	3	Russian	russian	JJ
6912	6625	4	or	or	CC
6912	6625	5	Compromise	Compromise	NNP
6912	6625	6	style	style	NN
6912	6625	7	of	of	IN
6912	6625	8	serving	serve	VBG
6912	6625	9	.	.	.
6912	6626	1	Serve	serve	VB
6912	6626	2	the	the	DT
6912	6626	3	dinner	dinner	NN
6912	6626	4	with	with	IN
6912	6626	5	a	a	DT
6912	6626	6	maid	maid	NN
6912	6626	7	,	,	,
6912	6626	8	provided	provide	VBD
6912	6626	9	the	the	DT
6912	6626	10	pupils	pupil	NNS
6912	6626	11	find	find	VBP
6912	6626	12	it	-PRON-	PRP
6912	6626	13	useful	useful	JJ
6912	6626	14	to	to	TO
6912	6626	15	know	know	VB
6912	6626	16	how	how	WRB
6912	6626	17	to	to	TO
6912	6626	18	serve	serve	VB
6912	6626	19	with	with	IN
6912	6626	20	a	a	DT
6912	6626	21	maid	maid	NN
6912	6626	22	either	either	CC
6912	6626	23	in	in	IN
6912	6626	24	their	-PRON-	PRP$
6912	6626	25	own	own	JJ
6912	6626	26	homes	home	NNS
6912	6626	27	or	or	CC
6912	6626	28	in	in	IN
6912	6626	29	the	the	DT
6912	6626	30	homes	home	NNS
6912	6626	31	of	of	IN
6912	6626	32	others	other	NNS
6912	6626	33	.	.	.
6912	6627	1	[	[	-LRB-
6912	6627	2	Footnote	Footnote	NNP
6912	6627	3	101	101	CD
6912	6627	4	:	:	:
6912	6627	5	See	see	VB
6912	6627	6	Suggestions	Suggestions	NNPS
6912	6627	7	for	for	IN
6912	6627	8	Teaching	Teaching	NNP
6912	6627	9	,	,	,
6912	6627	10	Appendix	Appendix	NNP
6912	6627	11	)	)	-RRB-
6912	6627	12	,	,	,
6912	6627	13	regarding	regard	VBG
6912	6627	14	service	service	NN
6912	6627	15	with	with	IN
6912	6627	16	and	and	CC
6912	6627	17	without	without	IN
6912	6627	18	a	a	DT
6912	6627	19	maid	maid	NN
6912	6627	20	.	.	.
6912	6627	21	]	]	-RRB-
6912	6628	1	LESSON	LESSON	NNP
6912	6628	2	CXXVI	CXXVI	NNP
6912	6628	3	REVIEW	REVIEW	NNP
6912	6628	4	--	--	:
6912	6628	5	MEAL	MEAL	NNP
6912	6628	6	COOKING	COOKING	NNP
6912	6628	7	MENU	MENU	NNP
6912	6628	8	Potato	Potato	NNP
6912	6628	9	Soup	Soup	NNP
6912	6628	10	Lettuce	Lettuce	NNP
6912	6628	11	Salad	Salad	NNP
6912	6628	12	with	with	IN
6912	6628	13	French	french	JJ
6912	6628	14	Dressing	dressing	NN
6912	6628	15	Muffins	muffin	NNS
6912	6628	16	See	see	VBP
6912	6628	17	Lesson	Lesson	NNP
6912	6628	18	XIV	XIV	NNP
6912	6628	19	regarding	regard	VBG
6912	6628	20	suggestions	suggestion	NNS
6912	6628	21	for	for	IN
6912	6628	22	the	the	DT
6912	6628	23	preparation	preparation	NN
6912	6628	24	of	of	IN
6912	6628	25	the	the	DT
6912	6628	26	lesson	lesson	NN
6912	6628	27	.	.	.
6912	6629	1	LESSON	LESSON	NNP
6912	6629	2	CXXVII	CXXVII	NNP
6912	6629	3	HOME	home	NN
6912	6629	4	PROJECTS	PROJECTS	NNP
6912	6629	5	[	[	-LRB-
6912	6629	6	Footnote	Footnote	NNP
6912	6629	7	102	102	CD
6912	6629	8	:	:	:
6912	6629	9	See	see	VB
6912	6629	10	Lesson	Lesson	NNP
6912	6629	11	IX	IX	NNP
6912	6629	12	.	.	.
6912	6629	13	]	]	-RRB-
6912	6630	1	SUGGESTIONS	suggestion	NNS
6912	6630	2	FOR	for	IN
6912	6630	3	HOME	HOME	NNP
6912	6630	4	WORK.--Prepare	work.--prepare	NN
6912	6630	5	muffins	muffin	NNS
6912	6630	6	,	,	,
6912	6630	7	baking	bake	VBG
6912	6630	8	powder	powder	NN
6912	6630	9	biscuits	biscuit	NNS
6912	6630	10	,	,	,
6912	6630	11	or	or	CC
6912	6630	12	baking	baking	NN
6912	6630	13	powder	powder	NN
6912	6630	14	loaf	loaf	NNP
6912	6630	15	breads	breads	NNP
6912	6630	16	at	at	IN
6912	6630	17	least	least	JJS
6912	6630	18	twice	twice	RB
6912	6630	19	a	a	DT
6912	6630	20	week	week	NN
6912	6630	21	.	.	.
6912	6631	1	SUGGESTED	suggest	VBN
6912	6631	2	AIMS	aim	NNS
6912	6631	3	:	:	:
6912	6631	4	(	(	-LRB-
6912	6631	5	1	1	LS
6912	6631	6	)	)	-RRB-
6912	6631	7	To	to	TO
6912	6631	8	learn	learn	VB
6912	6631	9	to	to	TO
6912	6631	10	work	work	VB
6912	6631	11	quickly	quickly	RB
6912	6631	12	.	.	.
6912	6632	1	Note	note	VB
6912	6632	2	the	the	DT
6912	6632	3	time	time	NN
6912	6632	4	required	require	VBN
6912	6632	5	to	to	TO
6912	6632	6	mix	mix	VB
6912	6632	7	these	these	DT
6912	6632	8	quick	quick	JJ
6912	6632	9	breads	bread	NNS
6912	6632	10	.	.	.
6912	6633	1	Strive	strive	VB
6912	6633	2	to	to	TO
6912	6633	3	lessen	lessen	VB
6912	6633	4	the	the	DT
6912	6633	5	number	number	NN
6912	6633	6	of	of	IN
6912	6633	7	minutes	minute	NNS
6912	6633	8	each	each	DT
6912	6633	9	time	time	NN
6912	6633	10	you	-PRON-	PRP
6912	6633	11	prepare	prepare	VBP
6912	6633	12	them	-PRON-	PRP
6912	6633	13	.	.	.
6912	6634	1	(	(	-LRB-
6912	6634	2	2	2	LS
6912	6634	3	)	)	-RRB-
6912	6634	4	To	to	TO
6912	6634	5	use	use	VB
6912	6634	6	available	available	JJ
6912	6634	7	materials	material	NNS
6912	6634	8	.	.	.
6912	6635	1	Use	use	VB
6912	6635	2	the	the	DT
6912	6635	3	food	food	NN
6912	6635	4	-	-	HYPH
6912	6635	5	materials	material	NNS
6912	6635	6	you	-PRON-	PRP
6912	6635	7	have	have	VBP
6912	6635	8	on	on	IN
6912	6635	9	hand,--	hand,--	PRP
6912	6635	10	such	such	JJ
6912	6635	11	as	as	IN
6912	6635	12	sour	sour	JJ
6912	6635	13	or	or	CC
6912	6635	14	sweet	sweet	JJ
6912	6635	15	milk	milk	NN
6912	6635	16	,	,	,
6912	6635	17	left	leave	VBN
6912	6635	18	-	-	HYPH
6912	6635	19	over	over	RP
6912	6635	20	cooked	cook	VBN
6912	6635	21	cereals	cereal	NNS
6912	6635	22	,	,	,
6912	6635	23	and	and	CC
6912	6635	24	different	different	JJ
6912	6635	25	kinds	kind	NNS
6912	6635	26	of	of	IN
6912	6635	27	flours	flour	NNS
6912	6635	28	or	or	CC
6912	6635	29	meals	meal	NNS
6912	6635	30	.	.	.
6912	6636	1	DIVISION	DIVISION	NNP
6912	6636	2	TWELVE	twelve	CD
6912	6636	3	QUICK	quick	JJ
6912	6636	4	BREADS	bread	NNS
6912	6636	5	:	:	:
6912	6636	6	SOFT	SOFT	NNP
6912	6636	7	DOUGHS	DOUGHS	NNP
6912	6636	8	LESSON	LESSON	NNP
6912	6636	9	CXXVIII	CXXVIII	NNS
6912	6636	10	METHOD	method	NN
6912	6636	11	OF	of	IN
6912	6636	12	MIXING	MIXING	NNP
6912	6636	13	FAT	FAT	NNP
6912	6636	14	IN	in	IN
6912	6636	15	QUICK	QUICK	NNP
6912	6636	16	BREADS	bread	NNS
6912	6636	17	--	--	:
6912	6636	18	DROP	drop	VB
6912	6636	19	BISCUIT	BISCUIT	NNP
6912	6636	20	MIXING	MIXING	NNP
6912	6636	21	FAT.--What	fat.--what	DT
6912	6636	22	method	method	NN
6912	6636	23	is	be	VBZ
6912	6636	24	used	use	VBN
6912	6636	25	in	in	IN
6912	6636	26	mixing	mix	VBG
6912	6636	27	the	the	DT
6912	6636	28	fat	fat	NN
6912	6636	29	in	in	IN
6912	6636	30	all	all	DT
6912	6636	31	batter	batter	NN
6912	6636	32	quick	quick	JJ
6912	6636	33	breads	bread	NNS
6912	6636	34	(	(	-LRB-
6912	6636	35	see	see	VB
6912	6636	36	previous	previous	JJ
6912	6636	37	lessons	lesson	NNS
6912	6636	38	on	on	IN
6912	6636	39	_	_	NNP
6912	6636	40	Batters	Batters	NNPS
6912	6636	41	_	_	NNP
6912	6636	42	)	)	-RRB-
6912	6636	43	?	?	.
6912	6637	1	In	in	IN
6912	6637	2	making	make	VBG
6912	6637	3	quick	quick	JJ
6912	6637	4	breads	bread	NNS
6912	6637	5	,	,	,
6912	6637	6	it	-PRON-	PRP
6912	6637	7	is	be	VBZ
6912	6637	8	desirable	desirable	JJ
6912	6637	9	to	to	TO
6912	6637	10	mix	mix	VB
6912	6637	11	all	all	DT
6912	6637	12	ingredients	ingredient	NNS
6912	6637	13	thoroughly	thoroughly	RB
6912	6637	14	.	.	.
6912	6638	1	Fat	fat	NN
6912	6638	2	is	be	VBZ
6912	6638	3	mixed	mixed	JJ
6912	6638	4	in	in	IN
6912	6638	5	a	a	DT
6912	6638	6	quick	quick	JJ
6912	6638	7	bread	bread	NN
6912	6638	8	most	most	RBS
6912	6638	9	easily	easily	RB
6912	6638	10	and	and	CC
6912	6638	11	thoroughly	thoroughly	RB
6912	6638	12	by	by	IN
6912	6638	13	melting	melt	VBG
6912	6638	14	it	-PRON-	PRP
6912	6638	15	and	and	CC
6912	6638	16	stirring	stir	VBG
6912	6638	17	it	-PRON-	PRP
6912	6638	18	into	into	IN
6912	6638	19	the	the	DT
6912	6638	20	other	other	JJ
6912	6638	21	ingredients	ingredient	NNS
6912	6638	22	,	,	,
6912	6638	23	provided	provide	VBN
6912	6638	24	only	only	RB
6912	6638	25	that	that	IN
6912	6638	26	the	the	DT
6912	6638	27	quick	quick	JJ
6912	6638	28	bread	bread	NN
6912	6638	29	mixture	mixture	NN
6912	6638	30	is	be	VBZ
6912	6638	31	thin	thin	JJ
6912	6638	32	,	,	,
6912	6638	33	_	_	NNP
6912	6638	34	i.e.	i.e.	FW
6912	6638	35	_	_	NNP
6912	6638	36	a	a	DT
6912	6638	37	batter	batter	NN
6912	6638	38	.	.	.
6912	6639	1	When	when	WRB
6912	6639	2	the	the	DT
6912	6639	3	quick	quick	JJ
6912	6639	4	bread	bread	NN
6912	6639	5	is	be	VBZ
6912	6639	6	a	a	DT
6912	6639	7	stiff	stiff	JJ
6912	6639	8	mixture	mixture	NN
6912	6639	9	,	,	,
6912	6639	10	_	_	NNP
6912	6639	11	i.e.	i.e.	FW
6912	6639	12	_	_	NNP
6912	6639	13	a	a	DT
6912	6639	14	dough	dough	NN
6912	6639	15	,	,	,
6912	6639	16	this	this	DT
6912	6639	17	method	method	NN
6912	6639	18	of	of	IN
6912	6639	19	mixing	mix	VBG
6912	6639	20	the	the	DT
6912	6639	21	fat	fat	NN
6912	6639	22	is	be	VBZ
6912	6639	23	not	not	RB
6912	6639	24	considered	consider	VBN
6912	6639	25	satisfactory	satisfactory	JJ
6912	6639	26	,	,	,
6912	6639	27	although	although	IN
6912	6639	28	it	-PRON-	PRP
6912	6639	29	has	have	VBZ
6912	6639	30	been	be	VBN
6912	6639	31	found	find	VBN
6912	6639	32	that	that	IN
6912	6639	33	biscuits	biscuit	NNS
6912	6639	34	of	of	IN
6912	6639	35	good	good	JJ
6912	6639	36	quality	quality	NN
6912	6639	37	can	can	MD
6912	6639	38	be	be	VB
6912	6639	39	made	make	VBN
6912	6639	40	by	by	IN
6912	6639	41	adding	add	VBG
6912	6639	42	melted	melt	VBN
6912	6639	43	fat	fat	NN
6912	6639	44	,	,	,
6912	6639	45	provided	provide	VBN
6912	6639	46	the	the	DT
6912	6639	47	dough	dough	NN
6912	6639	48	is	be	VBZ
6912	6639	49	beaten	beat	VBN
6912	6639	50	thoroughly	thoroughly	RB
6912	6639	51	.	.	.
6912	6640	1	Fat	fat	NN
6912	6640	2	is	be	VBZ
6912	6640	3	usually	usually	RB
6912	6640	4	added	add	VBN
6912	6640	5	to	to	IN
6912	6640	6	doughs	dough	NNS
6912	6640	7	by	by	IN
6912	6640	8	working	work	VBG
6912	6640	9	it	-PRON-	PRP
6912	6640	10	,	,	,
6912	6640	11	in	in	IN
6912	6640	12	solid	solid	JJ
6912	6640	13	form	form	NN
6912	6640	14	,	,	,
6912	6640	15	into	into	IN
6912	6640	16	the	the	DT
6912	6640	17	dry	dry	JJ
6912	6640	18	ingredients	ingredient	NNS
6912	6640	19	,	,	,
6912	6640	20	either	either	CC
6912	6640	21	with	with	IN
6912	6640	22	a	a	DT
6912	6640	23	knife	knife	NN
6912	6640	24	or	or	CC
6912	6640	25	with	with	IN
6912	6640	26	the	the	DT
6912	6640	27	fingers	finger	NNS
6912	6640	28	.	.	.
6912	6641	1	(	(	-LRB-
6912	6641	2	In	in	IN
6912	6641	3	which	which	WDT
6912	6641	4	method	method	NN
6912	6641	5	of	of	IN
6912	6641	6	mixing	mix	VBG
6912	6641	7	--	--	:
6912	6641	8	with	with	IN
6912	6641	9	the	the	DT
6912	6641	10	knife	knife	NN
6912	6641	11	or	or	CC
6912	6641	12	with	with	IN
6912	6641	13	the	the	DT
6912	6641	14	fingers	finger	NNS
6912	6641	15	--	--	:
6912	6641	16	can	can	MD
6912	6641	17	the	the	DT
6912	6641	18	mixture	mixture	NN
6912	6641	19	be	be	VB
6912	6641	20	kept	keep	VBN
6912	6641	21	cooler	cool	JJR
6912	6641	22	?	?	.
6912	6642	1	Which	which	WDT
6912	6642	2	is	be	VBZ
6912	6642	3	the	the	DT
6912	6642	4	cleaner	clean	JJR
6912	6642	5	method	method	NN
6912	6642	6	?	?	.
6912	6642	7	)	)	-RRB-
6912	6643	1	If	if	IN
6912	6643	2	the	the	DT
6912	6643	3	fingers	finger	NNS
6912	6643	4	are	be	VBP
6912	6643	5	used	use	VBN
6912	6643	6	for	for	IN
6912	6643	7	mixing	mix	VBG
6912	6643	8	the	the	DT
6912	6643	9	fat	fat	NN
6912	6643	10	,	,	,
6912	6643	11	it	-PRON-	PRP
6912	6643	12	is	be	VBZ
6912	6643	13	well	well	JJ
6912	6643	14	to	to	TO
6912	6643	15	work	work	VB
6912	6643	16	it	-PRON-	PRP
6912	6643	17	into	into	IN
6912	6643	18	the	the	DT
6912	6643	19	flour	flour	NN
6912	6643	20	with	with	IN
6912	6643	21	the	the	DT
6912	6643	22	tips	tip	NNS
6912	6643	23	of	of	IN
6912	6643	24	the	the	DT
6912	6643	25	fingers	finger	NNS
6912	6643	26	rather	rather	RB
6912	6643	27	than	than	IN
6912	6643	28	to	to	TO
6912	6643	29	rub	rub	VB
6912	6643	30	the	the	DT
6912	6643	31	ingredients	ingredient	NNS
6912	6643	32	between	between	IN
6912	6643	33	the	the	DT
6912	6643	34	palms	palm	NNS
6912	6643	35	of	of	IN
6912	6643	36	the	the	DT
6912	6643	37	hands	hand	NNS
6912	6643	38	.	.	.
6912	6644	1	SOFT	soft	JJ
6912	6644	2	DOUGHS.--Doughs	DOUGHS.--Doughs	NNP
6912	6644	3	are	be	VBP
6912	6644	4	most	most	RBS
6912	6644	5	easily	easily	RB
6912	6644	6	mixed	mix	VBN
6912	6644	7	by	by	IN
6912	6644	8	using	use	VBG
6912	6644	9	a	a	DT
6912	6644	10	knife	knife	NN
6912	6644	11	instead	instead	RB
6912	6644	12	of	of	IN
6912	6644	13	a	a	DT
6912	6644	14	spoon	spoon	NN
6912	6644	15	.	.	.
6912	6645	1	A	a	DT
6912	6645	2	soft	soft	JJ
6912	6645	3	dough	dough	NN
6912	6645	4	contains	contain	VBZ
6912	6645	5	approximately	approximately	RB
6912	6645	6	_	_	IN
6912	6645	7	three	three	CD
6912	6645	8	parts	part	NNS
6912	6645	9	of	of	IN
6912	6645	10	flour	flour	NN
6912	6645	11	to	to	IN
6912	6645	12	one	one	CD
6912	6645	13	part	part	NN
6912	6645	14	of	of	IN
6912	6645	15	moisture	moisture	NN
6912	6645	16	_	_	NNP
6912	6645	17	.	.	.
6912	6646	1	Baking	Baking	NNP
6912	6646	2	Powder	Powder	NNP
6912	6646	3	Biscuit	Biscuit	NNP
6912	6646	4	is	be	VBZ
6912	6646	5	a	a	DT
6912	6646	6	typical	typical	JJ
6912	6646	7	soft	soft	JJ
6912	6646	8	dough	dough	NN
6912	6646	9	mixture	mixture	NN
6912	6646	10	.	.	.
6912	6647	1	DROP	DROP	VBG
6912	6647	2	BISCUITS	BISCUITS	NNP
6912	6647	3	2	2	CD
6912	6647	4	cupfuls	cupful	NNS
6912	6647	5	flour	flour	NN
6912	6647	6	4	4	CD
6912	6647	7	teaspoonfuls	teaspoonful	NNS
6912	6647	8	baking	baking	NN
6912	6647	9	powder	powder	NN
6912	6647	10	1/2	1/2	CD
6912	6647	11	teaspoonful	teaspoonful	JJ
6912	6647	12	salt	salt	NN
6912	6647	13	2	2	CD
6912	6647	14	tablespoonfuls	tablespoonful	NNS
6912	6647	15	fat	fat	NN
6912	6647	16	Milk	milk	NN
6912	6647	17	or	or	CC
6912	6647	18	water	water	NN
6912	6647	19	,	,	,
6912	6647	20	about	about	RB
6912	6647	21	3/4	3/4	CD
6912	6647	22	cupful	cupful	JJ
6912	6647	23	Mix	mix	VB
6912	6647	24	the	the	DT
6912	6647	25	dry	dry	JJ
6912	6647	26	ingredients	ingredient	NNS
6912	6647	27	;	;	:
6912	6647	28	then	then	RB
6912	6647	29	work	work	VB
6912	6647	30	the	the	DT
6912	6647	31	fat	fat	NN
6912	6647	32	into	into	IN
6912	6647	33	the	the	DT
6912	6647	34	mixture	mixture	NN
6912	6647	35	with	with	IN
6912	6647	36	the	the	DT
6912	6647	37	tips	tip	NNS
6912	6647	38	of	of	IN
6912	6647	39	the	the	DT
6912	6647	40	fingers	finger	NNS
6912	6647	41	,	,	,
6912	6647	42	or	or	CC
6912	6647	43	cut	cut	VBD
6912	6647	44	it	-PRON-	PRP
6912	6647	45	in	in	RP
6912	6647	46	thoroughly	thoroughly	RB
6912	6647	47	with	with	IN
6912	6647	48	a	a	DT
6912	6647	49	knife	knife	NN
6912	6647	50	.	.	.
6912	6648	1	With	with	IN
6912	6648	2	a	a	DT
6912	6648	3	knife	knife	NN
6912	6648	4	mix	mix	NN
6912	6648	5	the	the	DT
6912	6648	6	liquid	liquid	NN
6912	6648	7	with	with	IN
6912	6648	8	the	the	DT
6912	6648	9	dry	dry	JJ
6912	6648	10	ingredients	ingredient	NNS
6912	6648	11	.	.	.
6912	6649	1	The	the	DT
6912	6649	2	mixture	mixture	NN
6912	6649	3	is	be	VBZ
6912	6649	4	of	of	IN
6912	6649	5	proper	proper	JJ
6912	6649	6	consistency	consistency	NN
6912	6649	7	when	when	WRB
6912	6649	8	it	-PRON-	PRP
6912	6649	9	may	may	MD
6912	6649	10	be	be	VB
6912	6649	11	dropped	drop	VBN
6912	6649	12	from	from	IN
6912	6649	13	the	the	DT
6912	6649	14	spoon	spoon	NN
6912	6649	15	without	without	IN
6912	6649	16	spreading	spread	VBG
6912	6649	17	.	.	.
6912	6650	1	Drop	drop	VB
6912	6650	2	by	by	IN
6912	6650	3	spoonfuls	spoonful	NNS
6912	6650	4	on	on	IN
6912	6650	5	an	an	DT
6912	6650	6	oiled	oiled	JJ
6912	6650	7	pan	pan	NN
6912	6650	8	,	,	,
6912	6650	9	or	or	CC
6912	6650	10	into	into	IN
6912	6650	11	oiled	oil	VBN
6912	6650	12	muffin	muffin	NNP
6912	6650	13	tins	tin	NNS
6912	6650	14	.	.	.
6912	6651	1	Bake	bake	VB
6912	6651	2	in	in	IN
6912	6651	3	a	a	DT
6912	6651	4	hot	hot	JJ
6912	6651	5	oven	oven	NN
6912	6651	6	(	(	-LRB-
6912	6651	7	475	475	CD
6912	6651	8	degrees	degree	NNS
6912	6651	9	F.	F.	NNP
6912	6651	10	)	)	-RRB-
6912	6651	11	from	from	IN
6912	6651	12	12	12	CD
6912	6651	13	to	to	TO
6912	6651	14	15	15	CD
6912	6651	15	minutes	minute	NNS
6912	6651	16	.	.	.
6912	6652	1	FRUIT	FRUIT	NNP
6912	6652	2	PUDDING	PUDDING	NNP
6912	6652	3	Place	Place	NNP
6912	6652	4	sliced	slice	VBD
6912	6652	5	fruit	fruit	NN
6912	6652	6	--	--	:
6912	6652	7	fresh	fresh	JJ
6912	6652	8	,	,	,
6912	6652	9	canned	canned	JJ
6912	6652	10	,	,	,
6912	6652	11	or	or	CC
6912	6652	12	dried	dry	VBN
6912	6652	13	--	--	:
6912	6652	14	in	in	IN
6912	6652	15	an	an	DT
6912	6652	16	oiled	oil	VBN
6912	6652	17	baking	baking	NN
6912	6652	18	-	-	HYPH
6912	6652	19	dish	dish	NN
6912	6652	20	.	.	.
6912	6653	1	Cover	cover	VB
6912	6653	2	the	the	DT
6912	6653	3	fruit	fruit	NN
6912	6653	4	with	with	IN
6912	6653	5	a	a	DT
6912	6653	6	biscuit	biscuit	NN
6912	6653	7	mixture	mixture	NN
6912	6653	8	,	,	,
6912	6653	9	made	make	VBN
6912	6653	10	by	by	IN
6912	6653	11	using	use	VBG
6912	6653	12	the	the	DT
6912	6653	13	ingredients	ingredient	NNS
6912	6653	14	in	in	IN
6912	6653	15	the	the	DT
6912	6653	16	same	same	JJ
6912	6653	17	proportion	proportion	NN
6912	6653	18	as	as	IN
6912	6653	19	for	for	IN
6912	6653	20	Drop	Drop	NNP
6912	6653	21	Biscuits	Biscuits	NNP
6912	6653	22	.	.	.
6912	6654	1	Two	two	CD
6912	6654	2	or	or	CC
6912	6654	3	three	three	CD
6912	6654	4	times	time	NNS
6912	6654	5	as	as	RB
6912	6654	6	much	much	JJ
6912	6654	7	fat	fat	NN
6912	6654	8	as	as	IN
6912	6654	9	the	the	DT
6912	6654	10	given	give	VBN
6912	6654	11	quantity	quantity	NN
6912	6654	12	may	may	MD
6912	6654	13	be	be	VB
6912	6654	14	used	use	VBN
6912	6654	15	.	.	.
6912	6655	1	Bake	bake	VB
6912	6655	2	until	until	IN
6912	6655	3	the	the	DT
6912	6655	4	fruit	fruit	NN
6912	6655	5	is	be	VBZ
6912	6655	6	tender	tender	JJ
6912	6655	7	and	and	CC
6912	6655	8	the	the	DT
6912	6655	9	batter	batter	NN
6912	6655	10	is	be	VBZ
6912	6655	11	firm	firm	JJ
6912	6655	12	and	and	CC
6912	6655	13	brown	brown	JJ
6912	6655	14	,	,	,
6912	6655	15	usually	usually	RB
6912	6655	16	from	from	IN
6912	6655	17	15	15	CD
6912	6655	18	to	to	TO
6912	6655	19	30	30	CD
6912	6655	20	minutes	minute	NNS
6912	6655	21	.	.	.
6912	6656	1	Serve	serve	VB
6912	6656	2	with	with	IN
6912	6656	3	cream	cream	NN
6912	6656	4	or	or	CC
6912	6656	5	fruit	fruit	NN
6912	6656	6	sauce	sauce	NN
6912	6656	7	.	.	.
6912	6657	1	Plain	plain	JJ
6912	6657	2	cream	cream	NN
6912	6657	3	may	may	MD
6912	6657	4	be	be	VB
6912	6657	5	used	use	VBN
6912	6657	6	,	,	,
6912	6657	7	or	or	CC
6912	6657	8	the	the	DT
6912	6657	9	cream	cream	NN
6912	6657	10	may	may	MD
6912	6657	11	be	be	VB
6912	6657	12	whipped	whip	VBN
6912	6657	13	,	,	,
6912	6657	14	or	or	CC
6912	6657	15	sweetened	sweeten	VBD
6912	6657	16	and	and	CC
6912	6657	17	flavored	flavor	VBN
6912	6657	18	with	with	IN
6912	6657	19	a	a	DT
6912	6657	20	little	little	JJ
6912	6657	21	nutmeg	nutmeg	NN
6912	6657	22	or	or	CC
6912	6657	23	vanilla	vanilla	NN
6912	6657	24	.	.	.
6912	6658	1	WHIPPED	WHIPPED	NNP
6912	6658	2	CREAM	CREAM	NNP
6912	6658	3	SAUCE	SAUCE	VBD
6912	6658	4	1	1	CD
6912	6658	5	cupful	cupful	JJ
6912	6658	6	whipped	whip	VBN
6912	6658	7	cream	cream	NN
6912	6658	8	1	1	CD
6912	6658	9	egg	egg	NN
6912	6658	10	white	white	JJ
6912	6658	11	1/3	1/3	DT
6912	6658	12	cupful	cupful	JJ
6912	6658	13	powdered	powdered	JJ
6912	6658	14	sugar	sugar	NN
6912	6658	15	1/2	1/2	CD
6912	6658	16	teaspoonful	teaspoonful	JJ
6912	6658	17	vanilla	vanilla	NN
6912	6658	18	Chill	Chill	NNP
6912	6658	19	the	the	DT
6912	6658	20	cream	cream	NN
6912	6658	21	;	;	:
6912	6658	22	add	add	VB
6912	6658	23	the	the	DT
6912	6658	24	unbeaten	unbeaten	JJ
6912	6658	25	egg	egg	NN
6912	6658	26	;	;	:
6912	6658	27	then	then	RB
6912	6658	28	beat	beat	VB
6912	6658	29	with	with	IN
6912	6658	30	an	an	DT
6912	6658	31	egg	egg	NN
6912	6658	32	beater	beater	NN
6912	6658	33	(	(	-LRB-
6912	6658	34	for	for	IN
6912	6658	35	method	method	NN
6912	6658	36	of	of	IN
6912	6658	37	whipping	whip	VBG
6912	6658	38	cream	cream	NN
6912	6658	39	see	see	VB
6912	6658	40	Lesson	Lesson	NNP
6912	6658	41	XLVIII	XLVIII	NNP
6912	6658	42	)	)	-RRB-
6912	6658	43	.	.	.
6912	6659	1	Add	add	VB
6912	6659	2	the	the	DT
6912	6659	3	sugar	sugar	NN
6912	6659	4	and	and	CC
6912	6659	5	vanilla	vanilla	NN
6912	6659	6	.	.	.
6912	6660	1	QUESTIONS	QUESTIONS	NNP
6912	6660	2	Explain	explain	VB
6912	6660	3	why	why	WRB
6912	6660	4	the	the	DT
6912	6660	5	fat	fat	NN
6912	6660	6	in	in	IN
6912	6660	7	Drop	Drop	NNP
6912	6660	8	Biscuit	Biscuit	NNP
6912	6660	9	is	be	VBZ
6912	6660	10	not	not	RB
6912	6660	11	added	add	VBN
6912	6660	12	in	in	IN
6912	6660	13	the	the	DT
6912	6660	14	same	same	JJ
6912	6660	15	manner	manner	NN
6912	6660	16	as	as	IN
6912	6660	17	in	in	IN
6912	6660	18	pour	pour	NN
6912	6660	19	batters	batter	NNS
6912	6660	20	.	.	.
6912	6661	1	If	if	IN
6912	6661	2	the	the	DT
6912	6661	3	fat	fat	NN
6912	6661	4	is	be	VBZ
6912	6661	5	to	to	TO
6912	6661	6	be	be	VB
6912	6661	7	mixed	mix	VBN
6912	6661	8	with	with	IN
6912	6661	9	the	the	DT
6912	6661	10	dry	dry	JJ
6912	6661	11	ingredients	ingredient	NNS
6912	6661	12	,	,	,
6912	6661	13	why	why	WRB
6912	6661	14	rub	rub	VB
6912	6661	15	the	the	DT
6912	6661	16	ingredients	ingredient	NNS
6912	6661	17	together	together	RB
6912	6661	18	between	between	IN
6912	6661	19	the	the	DT
6912	6661	20	fingers	finger	NNS
6912	6661	21	rather	rather	RB
6912	6661	22	than	than	IN
6912	6661	23	between	between	IN
6912	6661	24	the	the	DT
6912	6661	25	palms	palm	NNS
6912	6661	26	of	of	IN
6912	6661	27	the	the	DT
6912	6661	28	hands	hand	NNS
6912	6661	29	?	?	.
6912	6662	1	Compare	compare	VB
6912	6662	2	as	as	IN
6912	6662	3	to	to	TO
6912	6662	4	taste	taste	VB
6912	6662	5	and	and	CC
6912	6662	6	appearance	appearance	VB
6912	6662	7	the	the	DT
6912	6662	8	biscuits	biscuit	NNS
6912	6662	9	made	make	VBN
6912	6662	10	with	with	IN
6912	6662	11	lard	lard	NN
6912	6662	12	or	or	CC
6912	6662	13	vegetable	vegetable	NN
6912	6662	14	fat	fat	NN
6912	6662	15	with	with	IN
6912	6662	16	those	those	DT
6912	6662	17	made	make	VBN
6912	6662	18	with	with	IN
6912	6662	19	butter	butter	NN
6912	6662	20	.	.	.
6912	6663	1	Why	why	WRB
6912	6663	2	should	should	MD
6912	6663	3	not	not	RB
6912	6663	4	a	a	DT
6912	6663	5	tin	tin	NN
6912	6663	6	pan	pan	NN
6912	6663	7	be	be	VB
6912	6663	8	used	use	VBN
6912	6663	9	for	for	IN
6912	6663	10	the	the	DT
6912	6663	11	fruit	fruit	NN
6912	6663	12	pudding	pudding	NN
6912	6663	13	?	?	.
6912	6664	1	Mention	mention	VB
6912	6664	2	at	at	RB
6912	6664	3	least	least	JJS
6912	6664	4	four	four	CD
6912	6664	5	kinds	kind	NNS
6912	6664	6	of	of	IN
6912	6664	7	fruit	fruit	NN
6912	6664	8	that	that	WDT
6912	6664	9	could	could	MD
6912	6664	10	be	be	VB
6912	6664	11	used	use	VBN
6912	6664	12	for	for	IN
6912	6664	13	the	the	DT
6912	6664	14	pudding	pudding	NN
6912	6664	15	and	and	CC
6912	6664	16	tell	tell	VB
6912	6664	17	how	how	WRB
6912	6664	18	the	the	DT
6912	6664	19	use	use	NN
6912	6664	20	of	of	IN
6912	6664	21	some	some	DT
6912	6664	22	kinds	kind	NNS
6912	6664	23	of	of	IN
6912	6664	24	fruit	fruit	NN
6912	6664	25	would	would	MD
6912	6664	26	modify	modify	VB
6912	6664	27	the	the	DT
6912	6664	28	time	time	NN
6912	6664	29	of	of	IN
6912	6664	30	baking	baking	NN
6912	6664	31	.	.	.
6912	6665	1	Why	why	WRB
6912	6665	2	does	do	VBZ
6912	6665	3	the	the	DT
6912	6665	4	quantity	quantity	NN
6912	6665	5	of	of	IN
6912	6665	6	liquid	liquid	NN
6912	6665	7	given	give	VBN
6912	6665	8	in	in	IN
6912	6665	9	Drop	Drop	NNP
6912	6665	10	Biscuits	Biscuits	NNP
6912	6665	11	vary	vary	VBP
6912	6665	12	(	(	-LRB-
6912	6665	13	see	see	VB
6912	6665	14	_	_	NNP
6912	6665	15	Pour	Pour	NNP
6912	6665	16	Batter	Batter	NNP
6912	6665	17	_	_	NNP
6912	6665	18	and	and	CC
6912	6665	19	_	_	NNP
6912	6665	20	Gluten	Gluten	NNP
6912	6665	21	_	_	NNP
6912	6665	22	)	)	-RRB-
6912	6665	23	?	?	.
6912	6666	1	Why	why	WRB
6912	6666	2	is	be	VBZ
6912	6666	3	it	-PRON-	PRP
6912	6666	4	necessary	necessary	JJ
6912	6666	5	to	to	TO
6912	6666	6	surround	surround	VB
6912	6666	7	the	the	DT
6912	6666	8	cream	cream	NN
6912	6666	9	with	with	IN
6912	6666	10	ice	ice	NN
6912	6666	11	water	water	NN
6912	6666	12	while	while	IN
6912	6666	13	whipping	whip	VBG
6912	6666	14	it	-PRON-	PRP
6912	6666	15	(	(	-LRB-
6912	6666	16	see	see	VB
6912	6666	17	_	_	NNP
6912	6666	18	Whipping	Whipping	NNP
6912	6666	19	Cream	Cream	NNP
6912	6666	20	_	_	NNP
6912	6666	21	)	)	-RRB-
6912	6666	22	?	?	.
6912	6667	1	LESSON	LESSON	NNP
6912	6667	2	CXXIX	CXXIX	NNP
6912	6667	3	QUANTITY	quantity	NN
6912	6667	4	OF	of	IN
6912	6667	5	FAT	fat	NN
6912	6667	6	IN	in	IN
6912	6667	7	QUICK	QUICK	NNP
6912	6667	8	BREADS	bread	NNS
6912	6667	9	--	--	:
6912	6667	10	SHORT	short	JJ
6912	6667	11	CAKE	CAKE	NNS
6912	6667	12	"	"	``
6912	6667	13	Shortening	Shortening	NNP
6912	6667	14	.	.	.
6912	6667	15	"	"	''
6912	6668	1	--The	--The	:
6912	6668	2	tenderness	tenderness	NN
6912	6668	3	of	of	IN
6912	6668	4	a	a	DT
6912	6668	5	quick	quick	JJ
6912	6668	6	bread	bread	NN
6912	6668	7	is	be	VBZ
6912	6668	8	an	an	DT
6912	6668	9	important	important	JJ
6912	6668	10	consideration	consideration	NN
6912	6668	11	.	.	.
6912	6669	1	It	-PRON-	PRP
6912	6669	2	is	be	VBZ
6912	6669	3	dependent	dependent	JJ
6912	6669	4	upon	upon	IN
6912	6669	5	the	the	DT
6912	6669	6	quantity	quantity	NN
6912	6669	7	of	of	IN
6912	6669	8	fat	fat	NN
6912	6669	9	in	in	IN
6912	6669	10	the	the	DT
6912	6669	11	bread	bread	NN
6912	6669	12	.	.	.
6912	6670	1	Oil	oil	NN
6912	6670	2	and	and	CC
6912	6670	3	water	water	NN
6912	6670	4	do	do	VBP
6912	6670	5	not	not	RB
6912	6670	6	mix	mix	VB
6912	6670	7	(	(	-LRB-
6912	6670	8	see	see	VB
6912	6670	9	Experiment	Experiment	NNP
6912	6670	10	35	35	CD
6912	6670	11	)	)	-RRB-
6912	6670	12	.	.	.
6912	6671	1	Hence	hence	RB
6912	6671	2	when	when	WRB
6912	6671	3	much	much	JJ
6912	6671	4	fat	fat	NN
6912	6671	5	is	be	VBZ
6912	6671	6	used	use	VBN
6912	6671	7	in	in	IN
6912	6671	8	a	a	DT
6912	6671	9	quick	quick	JJ
6912	6671	10	bread	bread	NN
6912	6671	11	,	,	,
6912	6671	12	particles	particle	NNS
6912	6671	13	of	of	IN
6912	6671	14	dough	dough	NN
6912	6671	15	or	or	CC
6912	6671	16	batter	batter	NN
6912	6671	17	,	,	,
6912	6671	18	which	which	WDT
6912	6671	19	contain	contain	VBP
6912	6671	20	both	both	DT
6912	6671	21	fat	fat	NN
6912	6671	22	and	and	CC
6912	6671	23	moisture	moisture	NN
6912	6671	24	,	,	,
6912	6671	25	do	do	VB
6912	6671	26	not	not	RB
6912	6671	27	adhere	adhere	VB
6912	6671	28	firmly	firmly	RB
6912	6671	29	.	.	.
6912	6672	1	Quick	quick	JJ
6912	6672	2	bread	bread	NN
6912	6672	3	containing	contain	VBG
6912	6672	4	much	much	JJ
6912	6672	5	fat	fat	NN
6912	6672	6	becomes	become	VBZ
6912	6672	7	tender	tender	NN
6912	6672	8	,	,	,
6912	6672	9	that	that	RB
6912	6672	10	is	is	RB
6912	6672	11	,	,	,
6912	6672	12	it	-PRON-	PRP
6912	6672	13	crumbles	crumble	VBZ
6912	6672	14	readily	readily	RB
6912	6672	15	.	.	.
6912	6673	1	In	in	IN
6912	6673	2	preparing	prepare	VBG
6912	6673	3	modified	modify	VBN
6912	6673	4	biscuit	biscuit	NN
6912	6673	5	mixtures,--short	mixtures,--short	NNP
6912	6673	6	cakes	cakes	NNP
6912	6673	7	,	,	,
6912	6673	8	fruit	fruit	NN
6912	6673	9	dumplings	dumpling	NNS
6912	6673	10	,	,	,
6912	6673	11	etc	etc	FW
6912	6673	12	.	.	.
6912	6673	13	,--in	,--in	,
6912	6673	14	which	which	WDT
6912	6673	15	the	the	DT
6912	6673	16	quantity	quantity	NN
6912	6673	17	of	of	IN
6912	6673	18	fat	fat	NN
6912	6673	19	is	be	VBZ
6912	6673	20	increased	increase	VBN
6912	6673	21	,	,	,
6912	6673	22	make	make	VB
6912	6673	23	very	very	RB
6912	6673	24	careful	careful	JJ
6912	6673	25	comparisons	comparison	NNS
6912	6673	26	between	between	IN
6912	6673	27	the	the	DT
6912	6673	28	"	"	``
6912	6673	29	rich	rich	JJ
6912	6673	30	"	"	''
6912	6673	31	or	or	CC
6912	6673	32	"	"	``
6912	6673	33	short	short	JJ
6912	6673	34	"	"	''
6912	6673	35	breads	bread	NNS
6912	6673	36	and	and	CC
6912	6673	37	those	those	DT
6912	6673	38	containing	contain	VBG
6912	6673	39	the	the	DT
6912	6673	40	standard	standard	JJ
6912	6673	41	quantity	quantity	NN
6912	6673	42	of	of	IN
6912	6673	43	fat	fat	NN
6912	6673	44	.	.	.
6912	6674	1	In	in	IN
6912	6674	2	making	make	VBG
6912	6674	3	observations	observation	NNS
6912	6674	4	,	,	,
6912	6674	5	note	note	VB
6912	6674	6	the	the	DT
6912	6674	7	following	following	NN
6912	6674	8	:	:	:
6912	6674	9	(	(	-LRB-
6912	6674	10	_	_	NNP
6912	6674	11	a	a	DT
6912	6674	12	_	_	NNP
6912	6674	13	)	)	-RRB-
6912	6674	14	ease	ease	NN
6912	6674	15	or	or	CC
6912	6674	16	difficulty	difficulty	NN
6912	6674	17	in	in	IN
6912	6674	18	removing	remove	VBG
6912	6674	19	from	from	IN
6912	6674	20	the	the	DT
6912	6674	21	pan	pan	NN
6912	6674	22	without	without	IN
6912	6674	23	breaking	break	VBG
6912	6674	24	,	,	,
6912	6674	25	(	(	-LRB-
6912	6674	26	_	_	NNP
6912	6674	27	b	b	NNP
6912	6674	28	_	_	NNP
6912	6674	29	)	)	-RRB-
6912	6674	30	tenderness	tenderness	NN
6912	6674	31	or	or	CC
6912	6674	32	toughness	toughness	NN
6912	6674	33	,	,	,
6912	6674	34	(	(	-LRB-
6912	6674	35	_	_	NNP
6912	6674	36	c	c	NNP
6912	6674	37	_	_	NNP
6912	6674	38	)	)	-RRB-
6912	6674	39	difference	difference	NN
6912	6674	40	in	in	IN
6912	6674	41	flavor	flavor	NN
6912	6674	42	.	.	.
6912	6675	1	FRUIT	FRUIT	NNP
6912	6675	2	SHORT	short	JJ
6912	6675	3	CAKE	CAKE	NNS
6912	6675	4	Make	make	VBP
6912	6675	5	a	a	DT
6912	6675	6	biscuit	biscuit	NN
6912	6675	7	mixture	mixture	NN
6912	6675	8	,	,	,
6912	6675	9	containing	contain	VBG
6912	6675	10	two	two	CD
6912	6675	11	or	or	CC
6912	6675	12	three	three	CD
6912	6675	13	times	time	NNS
6912	6675	14	the	the	DT
6912	6675	15	quantity	quantity	NN
6912	6675	16	of	of	IN
6912	6675	17	fat	fat	NN
6912	6675	18	used	use	VBN
6912	6675	19	in	in	IN
6912	6675	20	biscuit	biscuit	NN
6912	6675	21	mixture	mixture	NN
6912	6675	22	.	.	.
6912	6676	1	Place	place	VB
6912	6676	2	one	one	CD
6912	6676	3	half	half	NN
6912	6676	4	of	of	IN
6912	6676	5	the	the	DT
6912	6676	6	mixture	mixture	NN
6912	6676	7	in	in	IN
6912	6676	8	an	an	DT
6912	6676	9	oiled	oiled	JJ
6912	6676	10	cake	cake	NN
6912	6676	11	pan	pan	NN
6912	6676	12	,	,	,
6912	6676	13	then	then	RB
6912	6676	14	spread	spread	VB
6912	6676	15	it	-PRON-	PRP
6912	6676	16	with	with	IN
6912	6676	17	a	a	DT
6912	6676	18	scant	scant	JJ
6912	6676	19	quantity	quantity	NN
6912	6676	20	of	of	IN
6912	6676	21	melted	melted	JJ
6912	6676	22	butter	butter	NN
6912	6676	23	or	or	CC
6912	6676	24	substitute	substitute	NN
6912	6676	25	.	.	.
6912	6677	1	Add	add	VB
6912	6677	2	the	the	DT
6912	6677	3	remainder	remainder	NN
6912	6677	4	of	of	IN
6912	6677	5	the	the	DT
6912	6677	6	mixture	mixture	NN
6912	6677	7	and	and	CC
6912	6677	8	bake	bake	VB
6912	6677	9	at	at	IN
6912	6677	10	450	450	CD
6912	6677	11	degrees	degree	NNS
6912	6677	12	F.	F.	NNP
6912	6677	13	,	,	,
6912	6677	14	for	for	IN
6912	6677	15	20	20	CD
6912	6677	16	minutes	minute	NNS
6912	6677	17	.	.	.
6912	6678	1	Remove	remove	VB
6912	6678	2	from	from	IN
6912	6678	3	the	the	DT
6912	6678	4	pan	pan	NN
6912	6678	5	,	,	,
6912	6678	6	and	and	CC
6912	6678	7	place	place	VB
6912	6678	8	on	on	IN
6912	6678	9	a	a	DT
6912	6678	10	cake	cake	NN
6912	6678	11	cooler	cooler	NN
6912	6678	12	for	for	IN
6912	6678	13	a	a	DT
6912	6678	14	few	few	JJ
6912	6678	15	minutes	minute	NNS
6912	6678	16	.	.	.
6912	6679	1	Split	split	VB
6912	6679	2	the	the	DT
6912	6679	3	cake	cake	NN
6912	6679	4	open	open	NN
6912	6679	5	and	and	CC
6912	6679	6	fill	fill	VBP
6912	6679	7	with	with	IN
6912	6679	8	crushed	crushed	JJ
6912	6679	9	and	and	CC
6912	6679	10	sweetened	sweetened	JJ
6912	6679	11	fruits	fruit	NNS
6912	6679	12	.	.	.
6912	6680	1	Place	place	VB
6912	6680	2	uncrushed	uncrushed	JJ
6912	6680	3	fruits	fruit	NNS
6912	6680	4	on	on	IN
6912	6680	5	the	the	DT
6912	6680	6	top	top	NN
6912	6680	7	,	,	,
6912	6680	8	and	and	CC
6912	6680	9	serve	serve	VB
6912	6680	10	with	with	IN
6912	6680	11	plain	plain	JJ
6912	6680	12	cream	cream	NN
6912	6680	13	or	or	CC
6912	6680	14	Whipped	Whipped	NNP
6912	6680	15	Cream	Cream	NNP
6912	6680	16	or	or	CC
6912	6680	17	Fruit	Fruit	NNP
6912	6680	18	Sauce	Sauce	NNP
6912	6680	19	;	;	:
6912	6680	20	or	or	CC
6912	6680	21	cover	cover	VB
6912	6680	22	the	the	DT
6912	6680	23	cake	cake	NN
6912	6680	24	with	with	IN
6912	6680	25	a	a	DT
6912	6680	26	meringue	meringue	NN
6912	6680	27	,	,	,
6912	6680	28	garnish	garnish	VB
6912	6680	29	with	with	IN
6912	6680	30	whole	whole	JJ
6912	6680	31	fruit	fruit	NN
6912	6680	32	,	,	,
6912	6680	33	and	and	CC
6912	6680	34	serve	serve	VB
6912	6680	35	with	with	IN
6912	6680	36	a	a	DT
6912	6680	37	Soft	Soft	NNP
6912	6680	38	Custard	Custard	NNP
6912	6680	39	Sauce	Sauce	NNP
6912	6680	40	.	.	.
6912	6681	1	1/4	1/4	CD
6912	6681	2	cupful	cupful	NN
6912	6681	3	of	of	IN
6912	6681	4	sugar	sugar	NN
6912	6681	5	may	may	MD
6912	6681	6	be	be	VB
6912	6681	7	added	add	VBN
6912	6681	8	to	to	IN
6912	6681	9	the	the	DT
6912	6681	10	dry	dry	JJ
6912	6681	11	ingredients	ingredient	NNS
6912	6681	12	of	of	IN
6912	6681	13	Short	Short	NNP
6912	6681	14	Cake	Cake	NNP
6912	6681	15	.	.	.
6912	6682	1	QUESTIONS	questions	VB
6912	6682	2	What	what	WDT
6912	6682	3	general	general	JJ
6912	6682	4	statement	statement	NN
6912	6682	5	can	can	MD
6912	6682	6	you	-PRON-	PRP
6912	6682	7	make	make	VB
6912	6682	8	with	with	IN
6912	6682	9	regard	regard	NN
6912	6682	10	to	to	IN
6912	6682	11	the	the	DT
6912	6682	12	effect	effect	NN
6912	6682	13	of	of	IN
6912	6682	14	increasing	increase	VBG
6912	6682	15	the	the	DT
6912	6682	16	fat	fat	NN
6912	6682	17	in	in	IN
6912	6682	18	quick	quick	JJ
6912	6682	19	breads	bread	NNS
6912	6682	20	?	?	.
6912	6683	1	Knowing	know	VBG
6912	6683	2	the	the	DT
6912	6683	3	change	change	NN
6912	6683	4	that	that	WDT
6912	6683	5	takes	take	VBZ
6912	6683	6	place	place	NN
6912	6683	7	in	in	IN
6912	6683	8	a	a	DT
6912	6683	9	quick	quick	JJ
6912	6683	10	bread	bread	NN
6912	6683	11	,	,	,
6912	6683	12	when	when	WRB
6912	6683	13	the	the	DT
6912	6683	14	quantity	quantity	NN
6912	6683	15	of	of	IN
6912	6683	16	fat	fat	NN
6912	6683	17	is	be	VBZ
6912	6683	18	increased	increase	VBN
6912	6683	19	,	,	,
6912	6683	20	state	state	VB
6912	6683	21	the	the	DT
6912	6683	22	effect	effect	NN
6912	6683	23	of	of	IN
6912	6683	24	adding	add	VBG
6912	6683	25	too	too	RB
6912	6683	26	much	much	JJ
6912	6683	27	fat	fat	NN
6912	6683	28	.	.	.
6912	6684	1	What	what	WP
6912	6684	2	is	be	VBZ
6912	6684	3	the	the	DT
6912	6684	4	purpose	purpose	NN
6912	6684	5	of	of	IN
6912	6684	6	using	use	VBG
6912	6684	7	_	_	NNP
6912	6684	8	melted	melt	VBN
6912	6684	9	_	_	NNP
6912	6684	10	butter	butter	NN
6912	6684	11	or	or	CC
6912	6684	12	substitute	substitute	NN
6912	6684	13	in	in	IN
6912	6684	14	the	the	DT
6912	6684	15	Short	Short	NNP
6912	6684	16	Cake	Cake	NNP
6912	6684	17	mixture	mixture	NN
6912	6684	18	?	?	.
6912	6685	1	Mention	mention	VB
6912	6685	2	some	some	DT
6912	6685	3	fruits	fruit	NNS
6912	6685	4	,	,	,
6912	6685	5	or	or	CC
6912	6685	6	fruit	fruit	NN
6912	6685	7	combinations	combination	NNS
6912	6685	8	,	,	,
6912	6685	9	that	that	WDT
6912	6685	10	would	would	MD
6912	6685	11	be	be	VB
6912	6685	12	palatable	palatable	JJ
6912	6685	13	in	in	IN
6912	6685	14	a	a	DT
6912	6685	15	Short	Short	NNP
6912	6685	16	Cake	Cake	NNP
6912	6685	17	.	.	.
6912	6686	1	How	how	WRB
6912	6686	2	many	many	JJ
6912	6686	3	persons	person	NNS
6912	6686	4	can	can	MD
6912	6686	5	be	be	VB
6912	6686	6	served	serve	VBN
6912	6686	7	with	with	IN
6912	6686	8	a	a	DT
6912	6686	9	Short	Short	NNP
6912	6686	10	Cake	Cake	NNP
6912	6686	11	made	make	VBN
6912	6686	12	with	with	IN
6912	6686	13	2	2	CD
6912	6686	14	cupfuls	cupful	NNS
6912	6686	15	of	of	IN
6912	6686	16	flour	flour	NN
6912	6686	17	?	?	.
6912	6687	1	LESSON	LESSON	NNP
6912	6687	2	CXXX	CXXX	NNP
6912	6687	3	"	"	``
6912	6687	4	CUT	CUT	NNP
6912	6687	5	"	"	''
6912	6687	6	BISCUIT	BISCUIT	NNP
6912	6687	7	USE	USE	NNP
6912	6687	8	OF	of	IN
6912	6687	9	THE	the	DT
6912	6687	10	ROLLING	ROLLING	NNP
6912	6687	11	PIN.--When	PIN.--When	NNP
6912	6687	12	dough	dough	NN
6912	6687	13	is	be	VBZ
6912	6687	14	to	to	TO
6912	6687	15	be	be	VB
6912	6687	16	rolled	roll	VBN
6912	6687	17	and	and	CC
6912	6687	18	cut	cut	VBN
6912	6687	19	into	into	IN
6912	6687	20	biscuits	biscuit	NNS
6912	6687	21	,	,	,
6912	6687	22	it	-PRON-	PRP
6912	6687	23	needs	need	VBZ
6912	6687	24	to	to	TO
6912	6687	25	be	be	VB
6912	6687	26	a	a	DT
6912	6687	27	little	little	JJ
6912	6687	28	stiffer	stiff	JJR
6912	6687	29	than	than	IN
6912	6687	30	for	for	IN
6912	6687	31	Drop	Drop	NNP
6912	6687	32	Biscuits	Biscuits	NNP
6912	6687	33	.	.	.
6912	6688	1	It	-PRON-	PRP
6912	6688	2	should	should	MD
6912	6688	3	,	,	,
6912	6688	4	however	however	RB
6912	6688	5	,	,	,
6912	6688	6	be	be	VB
6912	6688	7	a	a	DT
6912	6688	8	soft	soft	JJ
6912	6688	9	dough	dough	NN
6912	6688	10	.	.	.
6912	6689	1	Biscuit	biscuit	NN
6912	6689	2	dough	dough	NN
6912	6689	3	should	should	MD
6912	6689	4	not	not	RB
6912	6689	5	be	be	VB
6912	6689	6	pressed	press	VBN
6912	6689	7	down	down	RP
6912	6689	8	with	with	IN
6912	6689	9	a	a	DT
6912	6689	10	rolling	rolling	JJ
6912	6689	11	motion	motion	NN
6912	6689	12	,	,	,
6912	6689	13	but	but	CC
6912	6689	14	should	should	MD
6912	6689	15	be	be	VB
6912	6689	16	deftly	deftly	RB
6912	6689	17	and	and	CC
6912	6689	18	gently	gently	RB
6912	6689	19	"	"	``
6912	6689	20	patted	pat	VBN
6912	6689	21	"	"	''
6912	6689	22	out	out	RB
6912	6689	23	with	with	IN
6912	6689	24	several	several	JJ
6912	6689	25	successive	successive	JJ
6912	6689	26	"	"	``
6912	6689	27	touches	touch	NNS
6912	6689	28	"	"	''
6912	6689	29	with	with	IN
6912	6689	30	the	the	DT
6912	6689	31	rolling	roll	VBG
6912	6689	32	pin	pin	NN
6912	6689	33	.	.	.
6912	6690	1	In	in	IN
6912	6690	2	using	use	VBG
6912	6690	3	the	the	DT
6912	6690	4	rolling	rolling	NN
6912	6690	5	pin	pin	NN
6912	6690	6	for	for	IN
6912	6690	7	stiff	stiff	JJ
6912	6690	8	doughs	dough	NNS
6912	6690	9	,	,	,
6912	6690	10	when	when	WRB
6912	6690	11	more	more	JJR
6912	6690	12	pressure	pressure	NN
6912	6690	13	should	should	MD
6912	6690	14	be	be	VB
6912	6690	15	exerted	exert	VBN
6912	6690	16	,	,	,
6912	6690	17	the	the	DT
6912	6690	18	pin	pin	NN
6912	6690	19	should	should	MD
6912	6690	20	be	be	VB
6912	6690	21	lifted	lift	VBN
6912	6690	22	up	up	RP
6912	6690	23	at	at	IN
6912	6690	24	the	the	DT
6912	6690	25	end	end	NN
6912	6690	26	of	of	IN
6912	6690	27	each	each	DT
6912	6690	28	stroke	stroke	NN
6912	6690	29	.	.	.
6912	6691	1	BAKING	BAKING	NNP
6912	6691	2	POWDER	POWDER	NNP
6912	6691	3	BISCUITS	BISCUITS	NNP
6912	6691	4	2	2	CD
6912	6691	5	cupfuls	cupfuls	NN
6912	6691	6	flour	flour	NN
6912	6691	7	1/2	1/2	CD
6912	6691	8	teaspoonful	teaspoonful	JJ
6912	6691	9	salt	salt	NN
6912	6691	10	4	4	CD
6912	6691	11	teaspoonfuls	teaspoonful	NNS
6912	6691	12	baking	bake	VBG
6912	6691	13	powder	powder	NN
6912	6691	14	2	2	CD
6912	6691	15	tablespoonfuls	tablespoonful	NNS
6912	6691	16	fat	fat	NN
6912	6691	17	Milk	milk	NN
6912	6691	18	or	or	CC
6912	6691	19	water	water	NN
6912	6691	20	,	,	,
6912	6691	21	about	about	RB
6912	6691	22	2/3	2/3	CD
6912	6691	23	cupful	cupful	JJ
6912	6691	24	Mix	Mix	NNP
6912	6691	25	as	as	IN
6912	6691	26	in	in	IN
6912	6691	27	drop	drop	NN
6912	6691	28	biscuits	biscuit	NNS
6912	6691	29	,	,	,
6912	6691	30	using	use	VBG
6912	6691	31	less	less	JJR
6912	6691	32	milk	milk	NN
6912	6691	33	,	,	,
6912	6691	34	so	so	IN
6912	6691	35	that	that	IN
6912	6691	36	the	the	DT
6912	6691	37	dough	dough	NN
6912	6691	38	is	be	VBZ
6912	6691	39	just	just	RB
6912	6691	40	stiff	stiff	JJ
6912	6691	41	enough	enough	RB
6912	6691	42	to	to	TO
6912	6691	43	roll	roll	VB
6912	6691	44	out	out	RP
6912	6691	45	.	.	.
6912	6692	1	Roll	roll	VB
6912	6692	2	gently	gently	RB
6912	6692	3	to	to	IN
6912	6692	4	1/2	1/2	CD
6912	6692	5	inch	inch	NN
6912	6692	6	thickness	thickness	NN
6912	6692	7	on	on	IN
6912	6692	8	a	a	DT
6912	6692	9	slightly	slightly	RB
6912	6692	10	floured	flour	VBN
6912	6692	11	board	board	NN
6912	6692	12	,	,	,
6912	6692	13	and	and	CC
6912	6692	14	cut	cut	VBD
6912	6692	15	into	into	IN
6912	6692	16	small	small	JJ
6912	6692	17	biscuits	biscuit	NNS
6912	6692	18	.	.	.
6912	6693	1	If	if	IN
6912	6693	2	any	any	DT
6912	6693	3	dry	dry	JJ
6912	6693	4	flour	flour	NN
6912	6693	5	clings	cling	NNS
6912	6693	6	to	to	IN
6912	6693	7	the	the	DT
6912	6693	8	top	top	NN
6912	6693	9	of	of	IN
6912	6693	10	the	the	DT
6912	6693	11	biscuits	biscuit	NNS
6912	6693	12	,	,	,
6912	6693	13	moisten	moisten	VB
6912	6693	14	it	-PRON-	PRP
6912	6693	15	with	with	IN
6912	6693	16	a	a	DT
6912	6693	17	little	little	JJ
6912	6693	18	milk	milk	NN
6912	6693	19	or	or	CC
6912	6693	20	water	water	NN
6912	6693	21	.	.	.
6912	6694	1	Place	place	NN
6912	6694	2	on	on	IN
6912	6694	3	a	a	DT
6912	6694	4	slightly	slightly	RB
6912	6694	5	oiled	oil	VBN
6912	6694	6	pan	pan	NN
6912	6694	7	,	,	,
6912	6694	8	and	and	CC
6912	6694	9	bake	bake	VB
6912	6694	10	in	in	RP
6912	6694	11	a	a	DT
6912	6694	12	hot	hot	JJ
6912	6694	13	oven	oven	NN
6912	6694	14	(	(	-LRB-
6912	6694	15	475	475	CD
6912	6694	16	degrees	degree	NNS
6912	6694	17	F.	F.	NNP
6912	6694	18	)	)	-RRB-
6912	6694	19	from	from	IN
6912	6694	20	12	12	CD
6912	6694	21	to	to	TO
6912	6694	22	15	15	CD
6912	6694	23	minutes	minute	NNS
6912	6694	24	.	.	.
6912	6695	1	Serve	serve	VB
6912	6695	2	hot	hot	JJ
6912	6695	3	.	.	.
6912	6696	1	They	-PRON-	PRP
6912	6696	2	may	may	MD
6912	6696	3	be	be	VB
6912	6696	4	placed	place	VBN
6912	6696	5	on	on	IN
6912	6696	6	a	a	DT
6912	6696	7	folded	fold	VBN
6912	6696	8	napkin	napkin	NNP
6912	6696	9	or	or	CC
6912	6696	10	doily	doily	JJ
6912	6696	11	.	.	.
6912	6697	1	APPLE	APPLE	NNP
6912	6697	2	DUMPLINGS	dumplings	NN
6912	6697	3	Make	make	VBP
6912	6697	4	Baking	Baking	NNP
6912	6697	5	Powder	Powder	NNP
6912	6697	6	Biscuit	Biscuit	NNP
6912	6697	7	dough	dough	NN
6912	6697	8	.	.	.
6912	6698	1	Roll	roll	VB
6912	6698	2	until	until	IN
6912	6698	3	1/4	1/4	CD
6912	6698	4	inch	inch	NN
6912	6698	5	thick	thick	JJ
6912	6698	6	and	and	CC
6912	6698	7	cut	cut	VBN
6912	6698	8	into	into	IN
6912	6698	9	pieces	piece	NNS
6912	6698	10	.	.	.
6912	6699	1	Place	place	VB
6912	6699	2	an	an	DT
6912	6699	3	apple	apple	NN
6912	6699	4	(	(	-LRB-
6912	6699	5	cored	core	VBN
6912	6699	6	and	and	CC
6912	6699	7	pared	pare	VBN
6912	6699	8	)	)	-RRB-
6912	6699	9	in	in	IN
6912	6699	10	the	the	DT
6912	6699	11	center	center	NN
6912	6699	12	of	of	IN
6912	6699	13	each	each	DT
6912	6699	14	piece	piece	NN
6912	6699	15	.	.	.
6912	6700	1	Fold	fold	VB
6912	6700	2	the	the	DT
6912	6700	3	dough	dough	NN
6912	6700	4	over	over	IN
6912	6700	5	the	the	DT
6912	6700	6	fruit	fruit	NN
6912	6700	7	and	and	CC
6912	6700	8	bake	bake	NN
6912	6700	9	(	(	-LRB-
6912	6700	10	375	375	CD
6912	6700	11	degrees	degree	NNS
6912	6700	12	F.	F.	NNP
6912	6700	13	)	)	-RRB-
6912	6700	14	or	or	CC
6912	6700	15	steam	steam	VB
6912	6700	16	for	for	IN
6912	6700	17	1/2	1/2	CD
6912	6700	18	hour	hour	NN
6912	6700	19	,	,	,
6912	6700	20	or	or	CC
6912	6700	21	until	until	IN
6912	6700	22	the	the	DT
6912	6700	23	apples	apple	NNS
6912	6700	24	are	be	VBP
6912	6700	25	soft	soft	JJ
6912	6700	26	.	.	.
6912	6701	1	The	the	DT
6912	6701	2	dumplings	dumpling	NNS
6912	6701	3	may	may	MD
6912	6701	4	be	be	VB
6912	6701	5	browned	brown	VBN
6912	6701	6	in	in	IN
6912	6701	7	the	the	DT
6912	6701	8	oven	oven	NN
6912	6701	9	after	after	IN
6912	6701	10	steaming	steam	VBG
6912	6701	11	.	.	.
6912	6702	1	Rich	rich	JJ
6912	6702	2	biscuit	biscuit	NN
6912	6702	3	dough	dough	NN
6912	6702	4	or	or	CC
6912	6702	5	pastry	pastry	NN
6912	6702	6	may	may	MD
6912	6702	7	be	be	VB
6912	6702	8	used	use	VBN
6912	6702	9	for	for	IN
6912	6702	10	Apple	Apple	NNP
6912	6702	11	Dumplings	Dumplings	NNPS
6912	6702	12	.	.	.
6912	6703	1	Other	other	JJ
6912	6703	2	fruits	fruit	NNS
6912	6703	3	may	may	MD
6912	6703	4	be	be	VB
6912	6703	5	used	use	VBN
6912	6703	6	instead	instead	RB
6912	6703	7	of	of	IN
6912	6703	8	apples	apple	NNS
6912	6703	9	.	.	.
6912	6704	1	FRUIT	FRUIT	NNP
6912	6704	2	ROLLS	ROLLS	NNP
6912	6704	3	Make	make	VBP
6912	6704	4	a	a	DT
6912	6704	5	biscuit	biscuit	NN
6912	6704	6	mixture	mixture	NN
6912	6704	7	,	,	,
6912	6704	8	using	use	VBG
6912	6704	9	4	4	CD
6912	6704	10	tablespoonfuls	tablespoonful	NNS
6912	6704	11	of	of	IN
6912	6704	12	fat	fat	NN
6912	6704	13	instead	instead	RB
6912	6704	14	of	of	IN
6912	6704	15	2	2	CD
6912	6704	16	tablespoonfuls	tablespoonful	NNS
6912	6704	17	,	,	,
6912	6704	18	as	as	IN
6912	6704	19	given	give	VBN
6912	6704	20	in	in	IN
6912	6704	21	the	the	DT
6912	6704	22	recipe	recipe	NN
6912	6704	23	for	for	IN
6912	6704	24	Baking	Baking	NNP
6912	6704	25	Powder	Powder	NNP
6912	6704	26	Biscuits	Biscuits	NNPS
6912	6704	27	.	.	.
6912	6705	1	Gently	gently	RB
6912	6705	2	roll	roll	VB
6912	6705	3	to	to	IN
6912	6705	4	1/4	1/4	CD
6912	6705	5	inch	inch	NN
6912	6705	6	thickness	thickness	NN
6912	6705	7	,	,	,
6912	6705	8	and	and	CC
6912	6705	9	spread	spread	VBD
6912	6705	10	the	the	DT
6912	6705	11	following	follow	VBG
6912	6705	12	ingredients	ingredient	NNS
6912	6705	13	over	over	IN
6912	6705	14	it	-PRON-	PRP
6912	6705	15	:	:	:
6912	6705	16	1	1	CD
6912	6705	17	tablespoonful	tablespoonful	JJ
6912	6705	18	butter	butter	NN
6912	6705	19	or	or	CC
6912	6705	20	substitute	substitute	NN
6912	6705	21	2	2	CD
6912	6705	22	tablespoonfuls	tablespoonful	NNS
6912	6705	23	sugar	sugar	NN
6912	6705	24	1/2	1/2	CD
6912	6705	25	teaspoonful	teaspoonful	JJ
6912	6705	26	cinnamon	cinnamon	NN
6912	6705	27	Fruit	Fruit	NNP
6912	6705	28	For	for	IN
6912	6705	29	the	the	DT
6912	6705	30	fruit	fruit	NN
6912	6705	31	use	use	NN
6912	6705	32	:	:	:
6912	6705	33	1/2	1/2	CD
6912	6705	34	cupful	cupful	JJ
6912	6705	35	dried	dry	VBN
6912	6705	36	currants	currant	NNS
6912	6705	37	,	,	,
6912	6705	38	or	or	CC
6912	6705	39	1/3	1/3	CD
6912	6705	40	cupful	cupful	JJ
6912	6705	41	raisins	raisin	NNS
6912	6705	42	and	and	CC
6912	6705	43	2	2	CD
6912	6705	44	tablespoonfuls	tablespoonful	NNS
6912	6705	45	citron	citron	NN
6912	6705	46	,	,	,
6912	6705	47	or	or	CC
6912	6705	48	2	2	CD
6912	6705	49	cupfuls	cupful	NNS
6912	6705	50	chopped	chop	VBN
6912	6705	51	apples	apple	NNS
6912	6705	52	Roll	Roll	NNP
6912	6705	53	as	as	IN
6912	6705	54	jelly	jelly	NNP
6912	6705	55	roll	roll	NN
6912	6705	56	,	,	,
6912	6705	57	then	then	RB
6912	6705	58	cut	cut	VBD
6912	6705	59	into	into	IN
6912	6705	60	pieces	piece	NNS
6912	6705	61	3/4	3/4	CD
6912	6705	62	inch	inch	NN
6912	6705	63	thick	thick	JJ
6912	6705	64	and	and	CC
6912	6705	65	place	place	NN
6912	6705	66	(	(	-LRB-
6912	6705	67	cut	cut	VB
6912	6705	68	side	side	NN
6912	6705	69	down	down	RP
6912	6705	70	)	)	-RRB-
6912	6705	71	on	on	IN
6912	6705	72	buttered	butter	VBN
6912	6705	73	tins	tin	NNS
6912	6705	74	.	.	.
6912	6706	1	Bake	bake	VB
6912	6706	2	in	in	IN
6912	6706	3	a	a	DT
6912	6706	4	hot	hot	JJ
6912	6706	5	oven	oven	NN
6912	6706	6	(	(	-LRB-
6912	6706	7	450	450	CD
6912	6706	8	degrees	degree	NNS
6912	6706	9	F.	F.	NNP
6912	6706	10	)	)	-RRB-
6912	6706	11	15	15	CD
6912	6706	12	to	to	TO
6912	6706	13	30	30	CD
6912	6706	14	minutes	minute	NNS
6912	6706	15	.	.	.
6912	6707	1	If	if	IN
6912	6707	2	apples	apple	NNS
6912	6707	3	are	be	VBP
6912	6707	4	used	use	VBN
6912	6707	5	,	,	,
6912	6707	6	serve	serve	VB
6912	6707	7	the	the	DT
6912	6707	8	roll	roll	NN
6912	6707	9	with	with	IN
6912	6707	10	cream	cream	NN
6912	6707	11	and	and	CC
6912	6707	12	sugar	sugar	NN
6912	6707	13	as	as	IN
6912	6707	14	a	a	DT
6912	6707	15	dessert	dessert	NN
6912	6707	16	.	.	.
6912	6708	1	If	if	IN
6912	6708	2	the	the	DT
6912	6708	3	dried	dry	VBN
6912	6708	4	fruits	fruit	NNS
6912	6708	5	are	be	VBP
6912	6708	6	used	use	VBN
6912	6708	7	,	,	,
6912	6708	8	serve	serve	VB
6912	6708	9	the	the	DT
6912	6708	10	roll	roll	NN
6912	6708	11	in	in	IN
6912	6708	12	place	place	NN
6912	6708	13	of	of	IN
6912	6708	14	a	a	DT
6912	6708	15	hot	hot	JJ
6912	6708	16	bread	bread	NN
6912	6708	17	or	or	CC
6912	6708	18	cake	cake	NN
6912	6708	19	.	.	.
6912	6709	1	QUESTIONS	QUESTIONS	NNP
6912	6709	2	Compare	compare	VB
6912	6709	3	recipes	recipe	NNS
6912	6709	4	for	for	IN
6912	6709	5	"	"	``
6912	6709	6	drop	drop	NN
6912	6709	7	"	"	''
6912	6709	8	and	and	CC
6912	6709	9	"	"	``
6912	6709	10	cut	cut	VBN
6912	6709	11	"	"	''
6912	6709	12	biscuits	biscuit	NNS
6912	6709	13	.	.	.
6912	6710	1	How	how	WRB
6912	6710	2	do	do	VBP
6912	6710	3	they	-PRON-	PRP
6912	6710	4	differ	differ	VB
6912	6710	5	?	?	.
6912	6711	1	Why	why	WRB
6912	6711	2	should	should	MD
6912	6711	3	biscuits	biscuit	NNS
6912	6711	4	be	be	VB
6912	6711	5	"	"	``
6912	6711	6	patted	pat	VBN
6912	6711	7	"	"	''
6912	6711	8	out	out	RB
6912	6711	9	rather	rather	RB
6912	6711	10	than	than	IN
6912	6711	11	rolled	roll	VBN
6912	6711	12	out	out	RP
6912	6711	13	with	with	IN
6912	6711	14	the	the	DT
6912	6711	15	rolling	rolling	NN
6912	6711	16	pin	pin	NN
6912	6711	17	?	?	.
6912	6712	1	If	if	IN
6912	6712	2	dry	dry	JJ
6912	6712	3	flour	flour	NN
6912	6712	4	clings	cling	NNS
6912	6712	5	to	to	IN
6912	6712	6	the	the	DT
6912	6712	7	top	top	NN
6912	6712	8	of	of	IN
6912	6712	9	the	the	DT
6912	6712	10	biscuits	biscuit	NNS
6912	6712	11	after	after	IN
6912	6712	12	cutting	cut	VBG
6912	6712	13	,	,	,
6912	6712	14	what	what	WP
6912	6712	15	is	be	VBZ
6912	6712	16	the	the	DT
6912	6712	17	result	result	NN
6912	6712	18	after	after	IN
6912	6712	19	baking	bake	VBG
6912	6712	20	?	?	.
6912	6713	1	How	how	WRB
6912	6713	2	can	can	MD
6912	6713	3	this	this	DT
6912	6713	4	be	be	VB
6912	6713	5	remedied	remedie	VBN
6912	6713	6	?	?	.
6912	6714	1	How	how	WRB
6912	6714	2	can	can	MD
6912	6714	3	the	the	DT
6912	6714	4	biscuit	biscuit	NN
6912	6714	5	cutter	cutter	NN
6912	6714	6	and	and	CC
6912	6714	7	rolling	roll	VBG
6912	6714	8	pin	pin	NN
6912	6714	9	be	be	VB
6912	6714	10	prevented	prevent	VBN
6912	6714	11	from	from	IN
6912	6714	12	sticking	stick	VBG
6912	6714	13	to	to	IN
6912	6714	14	the	the	DT
6912	6714	15	dough	dough	NN
6912	6714	16	?	?	.
6912	6715	1	Why	why	WRB
6912	6715	2	are	be	VBP
6912	6715	3	biscuits	biscuit	NNS
6912	6715	4	sometimes	sometimes	RB
6912	6715	5	served	serve	VBD
6912	6715	6	on	on	IN
6912	6715	7	a	a	DT
6912	6715	8	napkin	napkin	NN
6912	6715	9	or	or	CC
6912	6715	10	doily	doily	JJ
6912	6715	11	?	?	.
6912	6716	1	Write	write	VB
6912	6716	2	a	a	DT
6912	6716	3	recipe	recipe	NN
6912	6716	4	for	for	IN
6912	6716	5	Baking	Baking	NNP
6912	6716	6	Powder	Powder	NNP
6912	6716	7	Biscuits	Biscuits	NNP
6912	6716	8	,	,	,
6912	6716	9	using	use	VBG
6912	6716	10	3	3	CD
6912	6716	11	cupfuls	cupful	NNS
6912	6716	12	of	of	IN
6912	6716	13	flour	flour	NN
6912	6716	14	as	as	IN
6912	6716	15	the	the	DT
6912	6716	16	basis	basis	NN
6912	6716	17	.	.	.
6912	6717	1	How	how	WRB
6912	6717	2	many	many	JJ
6912	6717	3	apples	apple	NNS
6912	6717	4	of	of	IN
6912	6717	5	medium	medium	NN
6912	6717	6	size	size	NN
6912	6717	7	are	be	VBP
6912	6717	8	required	require	VBN
6912	6717	9	for	for	IN
6912	6717	10	Apple	Apple	NNP
6912	6717	11	Dumplings	Dumplings	NNPS
6912	6717	12	,	,	,
6912	6717	13	when	when	WRB
6912	6717	14	2	2	CD
6912	6717	15	cupfuls	cupful	NNS
6912	6717	16	of	of	IN
6912	6717	17	flour	flour	NN
6912	6717	18	are	be	VBP
6912	6717	19	used	use	VBN
6912	6717	20	?	?	.
6912	6718	1	Why	why	WRB
6912	6718	2	do	do	VBP
6912	6718	3	Apple	Apple	NNP
6912	6718	4	Dumplings	Dumplings	NNPS
6912	6718	5	require	require	VBP
6912	6718	6	a	a	DT
6912	6718	7	longer	long	JJR
6912	6718	8	time	time	NN
6912	6718	9	for	for	IN
6912	6718	10	baking	baking	NN
6912	6718	11	than	than	IN
6912	6718	12	Baking	Baking	NNP
6912	6718	13	Powder	Powder	NNP
6912	6718	14	Biscuits	Biscuits	NNPS
6912	6718	15	?	?	.
6912	6719	1	How	how	WRB
6912	6719	2	should	should	MD
6912	6719	3	citron	citron	RB
6912	6719	4	be	be	VB
6912	6719	5	cut	cut	VBN
6912	6719	6	for	for	IN
6912	6719	7	use	use	NN
6912	6719	8	in	in	IN
6912	6719	9	cooking	cooking	NN
6912	6719	10	?	?	.
6912	6720	1	If	if	IN
6912	6720	2	apples	apple	NNS
6912	6720	3	are	be	VBP
6912	6720	4	to	to	TO
6912	6720	5	be	be	VB
6912	6720	6	used	use	VBN
6912	6720	7	for	for	IN
6912	6720	8	the	the	DT
6912	6720	9	fruit	fruit	NN
6912	6720	10	of	of	IN
6912	6720	11	Fruit	Fruit	NNP
6912	6720	12	Rolls	Rolls	NNP
6912	6720	13	,	,	,
6912	6720	14	give	give	VBP
6912	6720	15	in	in	IN
6912	6720	16	order	order	NN
6912	6720	17	the	the	DT
6912	6720	18	measuring	measuring	NN
6912	6720	19	,	,	,
6912	6720	20	the	the	DT
6912	6720	21	preparation	preparation	NN
6912	6720	22	,	,	,
6912	6720	23	and	and	CC
6912	6720	24	the	the	DT
6912	6720	25	mixing	mixing	NN
6912	6720	26	of	of	IN
6912	6720	27	the	the	DT
6912	6720	28	materials	material	NNS
6912	6720	29	.	.	.
6912	6721	1	RELATED	related	JJ
6912	6721	2	WORK	work	NN
6912	6721	3	LESSON	lesson	RB
6912	6721	4	CXXXI	cxxxi	NN
6912	6721	5	MEASUREMENT	MEASUREMENT	NNP
6912	6721	6	OF	of	IN
6912	6721	7	THE	the	DT
6912	6721	8	FUEL	FUEL	NNP
6912	6721	9	VALUE	value	NN
6912	6721	10	OF	of	IN
6912	6721	11	FOOD	food	NN
6912	6721	12	APPLIED	applied	NN
6912	6721	13	TO	to	IN
6912	6721	14	DAILY	DAILY	NNP
6912	6721	15	FOOD	food	NN
6912	6721	16	REQUIREMENT	requirement	NN
6912	6721	17	Practical	practical	JJ
6912	6721	18	Method	Method	NNP
6912	6721	19	of	of	IN
6912	6721	20	Diet	Diet	NNP
6912	6721	21	Calculation.--The	Calculation.--The	NNP
6912	6721	22	100-Calorie	100-Calorie	NNP
6912	6721	23	portions	portion	NNS
6912	6721	24	can	can	MD
6912	6721	25	be	be	VB
6912	6721	26	used	use	VBN
6912	6721	27	in	in	IN
6912	6721	28	a	a	DT
6912	6721	29	very	very	RB
6912	6721	30	practical	practical	JJ
6912	6721	31	way	way	NN
6912	6721	32	for	for	IN
6912	6721	33	computing	compute	VBG
6912	6721	34	the	the	DT
6912	6721	35	fuel	fuel	NN
6912	6721	36	value	value	NN
6912	6721	37	of	of	IN
6912	6721	38	one	one	PRP
6912	6721	39	's	's	POS
6912	6721	40	daily	daily	JJ
6912	6721	41	diet	diet	NN
6912	6721	42	.	.	.
6912	6722	1	In	in	IN
6912	6722	2	Lesson	Lesson	NNP
6912	6722	3	CXVI	CXVI	NNP
6912	6722	4	the	the	DT
6912	6722	5	weights	weight	NNS
6912	6722	6	of	of	IN
6912	6722	7	100-Calorie	100-calorie	JJ
6912	6722	8	portions	portion	NNS
6912	6722	9	of	of	IN
6912	6722	10	flour	flour	NN
6912	6722	11	,	,	,
6912	6722	12	butter	butter	NN
6912	6722	13	,	,	,
6912	6722	14	sugar	sugar	NN
6912	6722	15	,	,	,
6912	6722	16	etc	etc	FW
6912	6722	17	.	.	.
6912	6722	18	,	,	,
6912	6722	19	were	be	VBD
6912	6722	20	determined	determine	VBN
6912	6722	21	,	,	,
6912	6722	22	then	then	RB
6912	6722	23	these	these	DT
6912	6722	24	portions	portion	NNS
6912	6722	25	were	be	VBD
6912	6722	26	weighed	weigh	VBN
6912	6722	27	and	and	CC
6912	6722	28	measured	measure	VBN
6912	6722	29	.	.	.
6912	6723	1	In	in	IN
6912	6723	2	much	much	RB
6912	6723	3	the	the	DT
6912	6723	4	same	same	JJ
6912	6723	5	way	way	NN
6912	6723	6	,	,	,
6912	6723	7	tables	table	NNS
6912	6723	8	have	have	VBP
6912	6723	9	been	be	VBN
6912	6723	10	prepared	prepare	VBN
6912	6723	11	containing	contain	VBG
6912	6723	12	the	the	DT
6912	6723	13	weight	weight	NN
6912	6723	14	and	and	CC
6912	6723	15	measure	measure	NN
6912	6723	16	of	of	IN
6912	6723	17	100-Calorie	100-calorie	JJ
6912	6723	18	portions	portion	NNS
6912	6723	19	.	.	.
6912	6724	1	If	if	IN
6912	6724	2	such	such	PDT
6912	6724	3	a	a	DT
6912	6724	4	table	table	NN
6912	6724	5	is	be	VBZ
6912	6724	6	read	read	VBN
6912	6724	7	and	and	CC
6912	6724	8	the	the	DT
6912	6724	9	quantity	quantity	NN
6912	6724	10	of	of	IN
6912	6724	11	the	the	DT
6912	6724	12	various	various	JJ
6912	6724	13	ordinary	ordinary	JJ
6912	6724	14	foods	food	NNS
6912	6724	15	that	that	WDT
6912	6724	16	will	will	MD
6912	6724	17	produce	produce	VB
6912	6724	18	100	100	CD
6912	6724	19	Calories	calorie	NNS
6912	6724	20	of	of	IN
6912	6724	21	heat	heat	NN
6912	6724	22	is	be	VBZ
6912	6724	23	kept	keep	VBN
6912	6724	24	in	in	IN
6912	6724	25	mind	mind	NN
6912	6724	26	,	,	,
6912	6724	27	the	the	DT
6912	6724	28	computation	computation	NN
6912	6724	29	of	of	IN
6912	6724	30	the	the	DT
6912	6724	31	meal	meal	NN
6912	6724	32	becomes	become	VBZ
6912	6724	33	very	very	RB
6912	6724	34	simple	simple	JJ
6912	6724	35	.	.	.
6912	6725	1	If	if	IN
6912	6725	2	a	a	DT
6912	6725	3	person	person	NN
6912	6725	4	knows	know	VBZ
6912	6725	5	his	-PRON-	PRP$
6912	6725	6	energy	energy	NN
6912	6725	7	requirement	requirement	NN
6912	6725	8	,	,	,
6912	6725	9	he	-PRON-	PRP
6912	6725	10	can	can	MD
6912	6725	11	select	select	VB
6912	6725	12	such	such	JJ
6912	6725	13	quantities	quantity	NNS
6912	6725	14	of	of	IN
6912	6725	15	food	food	NN
6912	6725	16	for	for	IN
6912	6725	17	the	the	DT
6912	6725	18	day	day	NN
6912	6725	19	as	as	IN
6912	6725	20	will	will	MD
6912	6725	21	conform	conform	VB
6912	6725	22	with	with	IN
6912	6725	23	the	the	DT
6912	6725	24	ideal	ideal	JJ
6912	6725	25	standard	standard	NN
6912	6725	26	.	.	.
6912	6726	1	The	the	DT
6912	6726	2	quantity	quantity	NN
6912	6726	3	of	of	IN
6912	6726	4	food	food	NN
6912	6726	5	to	to	TO
6912	6726	6	be	be	VB
6912	6726	7	used	use	VBN
6912	6726	8	at	at	IN
6912	6726	9	each	each	DT
6912	6726	10	meal	meal	NN
6912	6726	11	is	be	VBZ
6912	6726	12	a	a	DT
6912	6726	13	matter	matter	NN
6912	6726	14	of	of	IN
6912	6726	15	personal	personal	JJ
6912	6726	16	choice	choice	NN
6912	6726	17	.	.	.
6912	6727	1	The	the	DT
6912	6727	2	important	important	JJ
6912	6727	3	point	point	NN
6912	6727	4	is	be	VBZ
6912	6727	5	to	to	TO
6912	6727	6	have	have	VB
6912	6727	7	the	the	DT
6912	6727	8	food	food	NN
6912	6727	9	of	of	IN
6912	6727	10	the	the	DT
6912	6727	11	entire	entire	JJ
6912	6727	12	day	day	NN
6912	6727	13	conform	conform	NN
6912	6727	14	to	to	IN
6912	6727	15	the	the	DT
6912	6727	16	standard	standard	NN
6912	6727	17	.	.	.
6912	6728	1	However	however	RB
6912	6728	2	,	,	,
6912	6728	3	in	in	IN
6912	6728	4	computing	compute	VBG
6912	6728	5	the	the	DT
6912	6728	6	energy	energy	NN
6912	6728	7	value	value	NN
6912	6728	8	of	of	IN
6912	6728	9	the	the	DT
6912	6728	10	foods	food	NNS
6912	6728	11	of	of	IN
6912	6728	12	each	each	DT
6912	6728	13	meal	meal	NN
6912	6728	14	,	,	,
6912	6728	15	some	some	DT
6912	6728	16	find	find	VBP
6912	6728	17	it	-PRON-	PRP
6912	6728	18	convenient	convenient	JJ
6912	6728	19	to	to	TO
6912	6728	20	divide	divide	VB
6912	6728	21	the	the	DT
6912	6728	22	day	day	NN
6912	6728	23	's	's	POS
6912	6728	24	ration	ration	NN
6912	6728	25	.	.	.
6912	6729	1	The	the	DT
6912	6729	2	following	follow	VBG
6912	6729	3	is	be	VBZ
6912	6729	4	a	a	DT
6912	6729	5	convenient	convenient	JJ
6912	6729	6	division	division	NN
6912	6729	7	:	:	:
6912	6729	8	One	one	CD
6912	6729	9	third	third	NN
6912	6729	10	for	for	IN
6912	6729	11	breakfast	breakfast	NN
6912	6729	12	,	,	,
6912	6729	13	one	one	CD
6912	6729	14	fourth	fourth	JJ
6912	6729	15	for	for	IN
6912	6729	16	luncheon	luncheon	NN
6912	6729	17	,	,	,
6912	6729	18	and	and	CC
6912	6729	19	five	five	CD
6912	6729	20	twelfths	twelfth	NNS
6912	6729	21	for	for	IN
6912	6729	22	dinner	dinner	NN
6912	6729	23	.	.	.
6912	6730	1	But	but	CC
6912	6730	2	the	the	DT
6912	6730	3	division	division	NN
6912	6730	4	may	may	MD
6912	6730	5	vary	vary	VB
6912	6730	6	with	with	IN
6912	6730	7	individual	individual	JJ
6912	6730	8	needs	need	NNS
6912	6730	9	.	.	.
6912	6731	1	Ascertaining	ascertain	VBG
6912	6731	2	one	one	PRP
6912	6731	3	's	's	POS
6912	6731	4	energy	energy	NN
6912	6731	5	requirement	requirement	NN
6912	6731	6	and	and	CC
6912	6731	7	deciding	decide	VBG
6912	6731	8	upon	upon	IN
6912	6731	9	a	a	DT
6912	6731	10	certain	certain	JJ
6912	6731	11	division	division	NN
6912	6731	12	for	for	IN
6912	6731	13	the	the	DT
6912	6731	14	three	three	CD
6912	6731	15	meals	meal	NNS
6912	6731	16	,	,	,
6912	6731	17	one	one	PRP
6912	6731	18	can	can	MD
6912	6731	19	very	very	RB
6912	6731	20	easily	easily	RB
6912	6731	21	select	select	VB
6912	6731	22	such	such	JJ
6912	6731	23	quantities	quantity	NNS
6912	6731	24	of	of	IN
6912	6731	25	foods	food	NNS
6912	6731	26	for	for	IN
6912	6731	27	each	each	DT
6912	6731	28	meal	meal	NN
6912	6731	29	as	as	IN
6912	6731	30	will	will	MD
6912	6731	31	conform	conform	VB
6912	6731	32	with	with	IN
6912	6731	33	the	the	DT
6912	6731	34	ideal	ideal	JJ
6912	6731	35	standard	standard	NN
6912	6731	36	.	.	.
6912	6732	1	If	if	IN
6912	6732	2	the	the	DT
6912	6732	3	energy	energy	NN
6912	6732	4	requirement	requirement	NN
6912	6732	5	of	of	IN
6912	6732	6	a	a	DT
6912	6732	7	girl	girl	NN
6912	6732	8	of	of	IN
6912	6732	9	fourteen	fourteen	CD
6912	6732	10	years	year	NNS
6912	6732	11	is	be	VBZ
6912	6732	12	2200	2200	CD
6912	6732	13	Calories	Calories	NNPS
6912	6732	14	,	,	,
6912	6732	15	her	-PRON-	PRP$
6912	6732	16	breakfast	breakfast	NN
6912	6732	17	may	may	MD
6912	6732	18	yield	yield	VB
6912	6732	19	approximately	approximately	RB
6912	6732	20	750	750	CD
6912	6732	21	Calories	calorie	NNS
6912	6732	22	,	,	,
6912	6732	23	her	-PRON-	PRP$
6912	6732	24	luncheon	luncheon	NN
6912	6732	25	550	550	CD
6912	6732	26	Calories	Calories	NNPS
6912	6732	27	,	,	,
6912	6732	28	and	and	CC
6912	6732	29	her	-PRON-	PRP$
6912	6732	30	dinner	dinner	NN
6912	6732	31	900	900	CD
6912	6732	32	Calories	calorie	NNS
6912	6732	33	.	.	.
6912	6733	1	A	a	DT
6912	6733	2	luncheon	luncheon	NN
6912	6733	3	consisting	consist	VBG
6912	6733	4	of	of	IN
6912	6733	5	an	an	DT
6912	6733	6	omelet	omelet	NN
6912	6733	7	made	make	VBN
6912	6733	8	with	with	IN
6912	6733	9	one	one	CD
6912	6733	10	egg	egg	NN
6912	6733	11	(	(	-LRB-
6912	6733	12	50	50	CD
6912	6733	13	)	)	-RRB-
6912	6733	14	,	,	,
6912	6733	15	one	one	CD
6912	6733	16	medium	medium	JJ
6912	6733	17	slice	slice	NN
6912	6733	18	of	of	IN
6912	6733	19	homemade	homemade	JJ
6912	6733	20	bread	bread	NN
6912	6733	21	(	(	-LRB-
6912	6733	22	100	100	CD
6912	6733	23	)	)	-RRB-
6912	6733	24	,	,	,
6912	6733	25	orange	orange	NNP
6912	6733	26	marmalade	marmalade	NNP
6912	6733	27	(	(	-LRB-
6912	6733	28	100	100	CD
6912	6733	29	)	)	-RRB-
6912	6733	30	,	,	,
6912	6733	31	butter	butter	NN
6912	6733	32	for	for	IN
6912	6733	33	bread	bread	NN
6912	6733	34	(	(	-LRB-
6912	6733	35	100	100	CD
6912	6733	36	)	)	-RRB-
6912	6733	37	,	,	,
6912	6733	38	large	large	JJ
6912	6733	39	banana	banana	NN
6912	6733	40	(	(	-LRB-
6912	6733	41	100	100	CD
6912	6733	42	)	)	-RRB-
6912	6733	43	,	,	,
6912	6733	44	and	and	CC
6912	6733	45	a	a	DT
6912	6733	46	small	small	JJ
6912	6733	47	glass	glass	NN
6912	6733	48	of	of	IN
6912	6733	49	milk	milk	NN
6912	6733	50	(	(	-LRB-
6912	6733	51	100	100	CD
6912	6733	52	)	)	-RRB-
6912	6733	53	would	would	MD
6912	6733	54	yield	yield	VB
6912	6733	55	sufficient	sufficient	JJ
6912	6733	56	nourishment	nourishment	NN
6912	6733	57	according	accord	VBG
6912	6733	58	to	to	IN
6912	6733	59	the	the	DT
6912	6733	60	requirement	requirement	NN
6912	6733	61	above	above	RB
6912	6733	62	.	.	.
6912	6734	1	If	if	IN
6912	6734	2	it	-PRON-	PRP
6912	6734	3	is	be	VBZ
6912	6734	4	desired	desire	VBN
6912	6734	5	to	to	TO
6912	6734	6	compute	compute	VB
6912	6734	7	the	the	DT
6912	6734	8	Calories	Calories	NNPS
6912	6734	9	produced	produce	VBN
6912	6734	10	by	by	IN
6912	6734	11	the	the	DT
6912	6734	12	protein	protein	NN
6912	6734	13	of	of	IN
6912	6734	14	a	a	DT
6912	6734	15	meal	meal	NN
6912	6734	16	,	,	,
6912	6734	17	data	datum	NNS
6912	6734	18	can	can	MD
6912	6734	19	be	be	VB
6912	6734	20	obtained	obtain	VBN
6912	6734	21	from	from	IN
6912	6734	22	the	the	DT
6912	6734	23	table	table	NN
6912	6734	24	also	also	RB
6912	6734	25	(	(	-LRB-
6912	6734	26	see	see	VB
6912	6734	27	_	_	NNP
6912	6734	28	Calories	Calories	NNP
6912	6734	29	Derived	derive	VBN
6912	6734	30	from	from	IN
6912	6734	31	Protein	Protein	NNP
6912	6734	32	_	_	NNP
6912	6734	33	)	)	-RRB-
6912	6734	34	.	.	.
6912	6735	1	The	the	DT
6912	6735	2	calculation	calculation	NN
6912	6735	3	of	of	IN
6912	6735	4	the	the	DT
6912	6735	5	protein	protein	NN
6912	6735	6	content	content	NN
6912	6735	7	of	of	IN
6912	6735	8	the	the	DT
6912	6735	9	luncheon	luncheon	NN
6912	6735	10	above	above	RB
6912	6735	11	is	be	VBZ
6912	6735	12	:	:	:
6912	6735	13	Number	number	NN
6912	6735	14	of	of	IN
6912	6735	15	Calories	calorie	NNS
6912	6735	16	derived	derive	VBN
6912	6735	17	from	from	IN
6912	6735	18	protein	protein	NN
6912	6735	19	of	of	IN
6912	6735	20	egg	egg	NN
6912	6735	21	18.2	18.2	CD
6912	6735	22	Number	Number	NNP
6912	6735	23	of	of	IN
6912	6735	24	Calories	Calories	NNPS
6912	6735	25	derived	derive	VBN
6912	6735	26	from	from	IN
6912	6735	27	protein	protein	NN
6912	6735	28	of	of	IN
6912	6735	29	bread	bread	NN
6912	6735	30	13.8	13.8	CD
6912	6735	31	Number	Number	NNP
6912	6735	32	of	of	IN
6912	6735	33	Calories	Calories	NNPS
6912	6735	34	derived	derive	VBN
6912	6735	35	from	from	IN
6912	6735	36	protein	protein	NN
6912	6735	37	of	of	IN
6912	6735	38	marmalade	marmalade	NN
6912	6735	39	0.7	0.7	CD
6912	6735	40	Number	Number	NNP
6912	6735	41	of	of	IN
6912	6735	42	Calories	Calories	NNPS
6912	6735	43	derived	derive	VBN
6912	6735	44	from	from	IN
6912	6735	45	protein	protein	NN
6912	6735	46	of	of	IN
6912	6735	47	butter	butter	NN
6912	6735	48	0.5	0.5	CD
6912	6735	49	Number	Number	NNP
6912	6735	50	of	of	IN
6912	6735	51	Calories	calorie	NNS
6912	6735	52	derived	derive	VBN
6912	6735	53	from	from	IN
6912	6735	54	protein	protein	NN
6912	6735	55	of	of	IN
6912	6735	56	banana	banana	NN
6912	6735	57	5.3	5.3	CD
6912	6735	58	Number	Number	NNP
6912	6735	59	of	of	IN
6912	6735	60	Calories	calorie	NNS
6912	6735	61	derived	derive	VBN
6912	6735	62	from	from	IN
6912	6735	63	protein	protein	NN
6912	6735	64	of	of	IN
6912	6735	65	milk	milk	NN
6912	6735	66	19.1	19.1	CD
6912	6735	67	----	----	NFP
6912	6735	68	Number	Number	NNP
6912	6735	69	of	of	IN
6912	6735	70	Calories	calorie	NNS
6912	6735	71	derived	derive	VBN
6912	6735	72	from	from	IN
6912	6735	73	protein	protein	NN
6912	6735	74	of	of	IN
6912	6735	75	entire	entire	JJ
6912	6735	76	meal	meal	NN
6912	6735	77	57.6	57.6	CD
6912	6735	78	If	if	IN
6912	6735	79	one	one	CD
6912	6735	80	tenth	tenth	NN
6912	6735	81	of	of	IN
6912	6735	82	the	the	DT
6912	6735	83	total	total	JJ
6912	6735	84	energy	energy	NN
6912	6735	85	requirement	requirement	NN
6912	6735	86	is	be	VBZ
6912	6735	87	taken	take	VBN
6912	6735	88	as	as	IN
6912	6735	89	the	the	DT
6912	6735	90	desired	desire	VBN
6912	6735	91	protein	protein	NN
6912	6735	92	requirement	requirement	NN
6912	6735	93	,	,	,
6912	6735	94	the	the	DT
6912	6735	95	above	above	JJ
6912	6735	96	luncheon	luncheon	NN
6912	6735	97	approaches	approach	VBZ
6912	6735	98	the	the	DT
6912	6735	99	ideal	ideal	NN
6912	6735	100	.	.	.
6912	6736	1	The	the	DT
6912	6736	2	Form	form	NN
6912	6736	3	C	c	NN
6912	6736	4	given	give	VBN
6912	6736	5	below	below	RB
6912	6736	6	will	will	MD
6912	6736	7	be	be	VB
6912	6736	8	found	find	VBN
6912	6736	9	convenient	convenient	JJ
6912	6736	10	to	to	TO
6912	6736	11	use	use	VB
6912	6736	12	in	in	IN
6912	6736	13	calculating	calculate	VBG
6912	6736	14	the	the	DT
6912	6736	15	fuel	fuel	NN
6912	6736	16	value	value	NN
6912	6736	17	of	of	IN
6912	6736	18	menus	menu	NNS
6912	6736	19	from	from	IN
6912	6736	20	100-Calorie	100-Calorie	NNP
6912	6736	21	portions	portion	NNS
6912	6736	22	.	.	.
6912	6737	1	QUESTIONS	questions	VB
6912	6737	2	Calculate	calculate	VB
6912	6737	3	your	-PRON-	PRP$
6912	6737	4	own	own	JJ
6912	6737	5	breakfast	breakfast	NN
6912	6737	6	,	,	,
6912	6737	7	luncheon	luncheon	NN
6912	6737	8	,	,	,
6912	6737	9	and	and	CC
6912	6737	10	dinner	dinner	NN
6912	6737	11	energy	energy	NN
6912	6737	12	requirement	requirement	NN
6912	6737	13	,	,	,
6912	6737	14	and	and	CC
6912	6737	15	those	those	DT
6912	6737	16	of	of	IN
6912	6737	17	at	at	RB
6912	6737	18	least	least	RBS
6912	6737	19	two	two	CD
6912	6737	20	members	member	NNS
6912	6737	21	of	of	IN
6912	6737	22	your	-PRON-	PRP$
6912	6737	23	family	family	NN
6912	6737	24	.	.	.
6912	6738	1	From	from	IN
6912	6738	2	the	the	DT
6912	6738	3	table	table	NN
6912	6738	4	of	of	IN
6912	6738	5	100-Calorie	100-Calorie	NNP
6912	6738	6	portions	portion	NNS
6912	6738	7	estimate	estimate	VBP
6912	6738	8	the	the	DT
6912	6738	9	fuel	fuel	NN
6912	6738	10	value	value	NN
6912	6738	11	of	of	IN
6912	6738	12	all	all	DT
6912	6738	13	your	-PRON-	PRP$
6912	6738	14	meals	meal	NNS
6912	6738	15	served	serve	VBD
6912	6738	16	either	either	CC
6912	6738	17	at	at	IN
6912	6738	18	your	-PRON-	PRP$
6912	6738	19	home	home	NN
6912	6738	20	or	or	CC
6912	6738	21	at	at	IN
6912	6738	22	school	school	NN
6912	6738	23	for	for	IN
6912	6738	24	several	several	JJ
6912	6738	25	days	day	NNS
6912	6738	26	.	.	.
6912	6739	1	Compare	compare	VB
6912	6739	2	the	the	DT
6912	6739	3	result	result	NN
6912	6739	4	with	with	IN
6912	6739	5	the	the	DT
6912	6739	6	ideal	ideal	JJ
6912	6739	7	energy	energy	NN
6912	6739	8	requirement	requirement	NN
6912	6739	9	obtained	obtain	VBN
6912	6739	10	above	above	RB
6912	6739	11	.	.	.
6912	6740	1	If	if	IN
6912	6740	2	the	the	DT
6912	6740	3	results	result	NNS
6912	6740	4	vary	vary	VBP
6912	6740	5	greatly	greatly	RB
6912	6740	6	,	,	,
6912	6740	7	strive	strive	VBP
6912	6740	8	to	to	TO
6912	6740	9	select	select	VB
6912	6740	10	the	the	DT
6912	6740	11	proper	proper	JJ
6912	6740	12	kind	kind	NN
6912	6740	13	and	and	CC
6912	6740	14	quantity	quantity	NN
6912	6740	15	of	of	IN
6912	6740	16	foods	food	NNS
6912	6740	17	so	so	IN
6912	6740	18	that	that	IN
6912	6740	19	the	the	DT
6912	6740	20	total	total	JJ
6912	6740	21	Calories	calorie	NNS
6912	6740	22	and	and	CC
6912	6740	23	Calories	Calories	NNPS
6912	6740	24	derived	derive	VBN
6912	6740	25	from	from	IN
6912	6740	26	protein	protein	NN
6912	6740	27	approach	approach	NN
6912	6740	28	the	the	DT
6912	6740	29	ideal	ideal	NN
6912	6740	30	.	.	.
6912	6741	1	FORM	FORM	NNP
6912	6741	2	C	C	NNP
6912	6741	3	:	:	:
6912	6741	4	CALCULATION	calculation	NN
6912	6741	5	OF	of	IN
6912	6741	6	100-CALORIE	100-calorie	CD
6912	6741	7	PORTIONS	PORTIONS	NNP
6912	6741	8	Meal	Meal	NNP
6912	6741	9	:	:	:
6912	6741	10	Number	Number	NNP
6912	6741	11	Served	Served	NNP
6912	6741	12	:	:	:
6912	6741	13	Food	food	NN
6912	6741	14	Quantity	Quantity	NNP
6912	6741	15	Number	Number	NNP
6912	6741	16	Total	Total	NNP
6912	6741	17	Calories	Calories	NNPS
6912	6741	18	Total	Total	NNP
6912	6741	19	Cost	cost	NN
6912	6741	20	Total	total	NN
6912	6741	21	of	of	IN
6912	6741	22	100-	100-	CD
6912	6741	23	Calories	calorie	NNS
6912	6741	24	Produced	produce	VBN
6912	6741	25	Calories	Calories	NNPS
6912	6741	26	of	of	IN
6912	6741	27	100-	100-	CD
6912	6741	28	Cost	cost	NN
6912	6741	29	Calorie	Calorie	NNP
6912	6741	30	by	by	IN
6912	6741	31	Protein	Protein	NNP
6912	6741	32	Produced	produce	VBD
6912	6741	33	Calorie	Calorie	NNP
6912	6741	34	Portions	Portions	NNPS
6912	6741	35	in	in	IN
6912	6741	36	100-	100-	CD
6912	6741	37	by	by	IN
6912	6741	38	Protein	Protein	NNP
6912	6741	39	Portion	Portion	NNP
6912	6741	40	Calorie	Calorie	NNP
6912	6741	41	Portion	Portion	NNP
6912	6741	42	Total	Total	NNP
6912	6741	43	Total	Total	NNP
6912	6741	44	for	for	IN
6912	6741	45	One	one	CD
6912	6741	46	Person	Person	NNP
6912	6741	47	Percent	Percent	NNP
6912	6741	48	of	of	IN
6912	6741	49	Total	Total	NNP
6912	6741	50	Calories	Calories	NNPS
6912	6741	51	produced	produce	VBN
6912	6741	52	by	by	IN
6912	6741	53	calories	calorie	NNS
6912	6741	54	derived	derive	VBN
6912	6741	55	from	from	IN
6912	6741	56	Protein	protein	NN
6912	6741	57	:	:	:
6912	6741	58	Signature	signature	NN
6912	6741	59	:	:	:
6912	6741	60	Date	date	NN
6912	6741	61	:	:	:
6912	6741	62	TABLE	TABLE	NNS
6912	6741	63	OF	of	IN
6912	6741	64	100-Calorie	100-calorie	NN
6912	6741	65	PORTIONS	PORTIONS	NNP
6912	6741	66	[	[	-LRB-
6912	6741	67	Footnote	Footnote	NNP
6912	6741	68	103	103	CD
6912	6741	69	:	:	:
6912	6741	70	The	the	DT
6912	6741	71	approximate	approximate	JJ
6912	6741	72	measure	measure	NN
6912	6741	73	of	of	IN
6912	6741	74	100-Calorie	100-calorie	JJ
6912	6741	75	portions	portion	NNS
6912	6741	76	is	be	VBZ
6912	6741	77	based	base	VBN
6912	6741	78	in	in	IN
6912	6741	79	part	part	NN
6912	6741	80	upon	upon	IN
6912	6741	81	"	"	``
6912	6741	82	Table	table	NN
6912	6741	83	of	of	IN
6912	6741	84	100	100	CD
6912	6741	85	Food	Food	NNP
6912	6741	86	Units	Units	NNPS
6912	6741	87	,	,	,
6912	6741	88	"	"	''
6912	6741	89	compiled	compile	VBN
6912	6741	90	by	by	IN
6912	6741	91	Dr.	Dr.	NNP
6912	6741	92	Irving	Irving	NNP
6912	6741	93	Fisher	Fisher	NNP
6912	6741	94	.	.	.
6912	6742	1	The	the	DT
6912	6742	2	weight	weight	NN
6912	6742	3	in	in	IN
6912	6742	4	ounces	ounce	NNS
6912	6742	5	of	of	IN
6912	6742	6	100-Calorie	100-Calorie	NNP
6912	6742	7	portions	portion	NNS
6912	6742	8	and	and	CC
6912	6742	9	Calories	calorie	NNS
6912	6742	10	derived	derive	VBN
6912	6742	11	from	from	IN
6912	6742	12	protein	protein	NN
6912	6742	13	are	be	VBP
6912	6742	14	based	base	VBN
6912	6742	15	upon	upon	IN
6912	6742	16	data	datum	NNS
6912	6742	17	found	find	VBN
6912	6742	18	on	on	IN
6912	6742	19	p.	p.	NN
6912	6742	20	410	410	CD
6912	6742	21	of	of	IN
6912	6742	22	"	"	``
6912	6742	23	Chemistry	Chemistry	NNP
6912	6742	24	of	of	IN
6912	6742	25	Food	Food	NNP
6912	6742	26	and	and	CC
6912	6742	27	Nutrition	Nutrition	NNP
6912	6742	28	,	,	,
6912	6742	29	"	"	''
6912	6742	30	by	by	IN
6912	6742	31	Henry	Henry	NNP
6912	6742	32	C.	C.	NNP
6912	6742	33	Sherman	Sherman	NNP
6912	6742	34	,	,	,
6912	6742	35	Ph	Ph	NNP
6912	6742	36	.	.	.
6912	6743	1	D.	D.	NNP
6912	6743	2	Items	Items	NNP
6912	6743	3	marked	mark	VBD
6912	6743	4	"	"	``
6912	6743	5	*	*	NN
6912	6743	6	"	"	''
6912	6743	7	are	be	VBP
6912	6743	8	from	from	IN
6912	6743	9	"	"	``
6912	6743	10	Feeding	feed	VBG
6912	6743	11	the	the	DT
6912	6743	12	Family	family	NN
6912	6743	13	,	,	,
6912	6743	14	"	"	''
6912	6743	15	by	by	IN
6912	6743	16	Mary	Mary	NNP
6912	6743	17	Swartz	Swartz	NNP
6912	6743	18	Rose	Rose	NNP
6912	6743	19	,	,	,
6912	6743	20	Table	Table	NNP
6912	6743	21	III	III	NNP
6912	6743	22	,	,	,
6912	6743	23	p.	p.	NN
6912	6744	1	355	355	LS
6912	6744	2	.	.	.
6912	6744	3	]	]	-RRB-
6912	6745	1	EDIBLE	EDIBLE	NNP
6912	6745	2	PORTIONS	PORTIONS	NNP
6912	6745	3	APPROXIMATE	APPROXIMATE	NNP
6912	6745	4	MEASURE	measure	NN
6912	6745	5	WEIGHT	WEIGHT	NNP
6912	6745	6	CALORIES	calorie	NNS
6912	6745	7	OF	of	IN
6912	6745	8	100-CALORIE	100-calorie	CD
6912	6745	9	IN	in	IN
6912	6745	10	OUNCES	ounces	NN
6912	6745	11	DERIVED	derive	VBD
6912	6745	12	PORTION	portion	NN
6912	6745	13	OF	of	IN
6912	6745	14	100-	100-	CD
6912	6745	15	FROM	from	IN
6912	6745	16	CALORIE	CALORIE	NNP
6912	6745	17	PROTEIN	PROTEIN	NNP
6912	6745	18	PORTION	PORTION	NNP
6912	6745	19	Almonds	almond	VBZ
6912	6745	20	15	15	CD
6912	6745	21	average	average	JJ
6912	6745	22	0.5	0.5	CD
6912	6745	23	12.6	12.6	CD
6912	6745	24	Apples	apple	NNS
6912	6745	25	2	2	CD
6912	6745	26	medium	medium	NN
6912	6745	27	5.6	5.6	CD
6912	6745	28	2.5	2.5	CD
6912	6745	29	Apricots	apricot	NNS
6912	6745	30	,	,	,
6912	6745	31	fresh	fresh	JJ
6912	6745	32	2	2	CD
6912	6745	33	large	large	JJ
6912	6745	34	6.1	6.1	CD
6912	6745	35	7.7	7.7	CD
6912	6745	36	Asparagus	Asparagus	NNP
6912	6745	37	,	,	,
6912	6745	38	cooked	cook	VBD
6912	6745	39	2	2	CD
6912	6745	40	servings	serving	NNS
6912	6745	41	7.5	7.5	CD
6912	6745	42	17.9	17.9	CD
6912	6745	43	Bacon	Bacon	NNP
6912	6745	44	,	,	,
6912	6745	45	smoked	smoke	VBN
6912	6745	46	(	(	-LRB-
6912	6745	47	uncooked	uncooked	NNP
6912	6745	48	)	)	-RRB-
6912	6745	49	1	1	CD
6912	6745	50	thin	thin	JJ
6912	6745	51	slice	slice	NN
6912	6745	52	,	,	,
6912	6745	53	small	small	JJ
6912	6745	54	0.6	0.6	CD
6912	6745	55	6.7	6.7	CD
6912	6745	56	Bananas	Bananas	NNP
6912	6745	57	1	1	CD
6912	6745	58	large	large	JJ
6912	6745	59	3.6	3.6	CD
6912	6745	60	5.3	5.3	CD
6912	6745	61	Beans	Beans	NNPS
6912	6745	62	,	,	,
6912	6745	63	baked	bake	VBD
6912	6745	64	,	,	,
6912	6745	65	canned	can	VBD
6912	6745	66	1	1	CD
6912	6745	67	small	small	JJ
6912	6745	68	serving	serving	NN
6912	6745	69	(	(	-LRB-
6912	6745	70	1/2	1/2	CD
6912	6745	71	cupful	cupful	JJ
6912	6745	72	)	)	-RRB-
6912	6745	73	2.8	2.8	CD
6912	6745	74	21.5	21.5	CD
6912	6745	75	string	string	NN
6912	6745	76	,	,	,
6912	6745	77	canned	can	VBD
6912	6745	78	5	5	CD
6912	6745	79	servings	serving	NNS
6912	6745	80	17.2	17.2	CD
6912	6745	81	21.5	21.5	CD
6912	6745	82	lima	lima	NNS
6912	6745	83	,	,	,
6912	6745	84	canned	can	VBD
6912	6745	85	1	1	CD
6912	6745	86	large	large	JJ
6912	6745	87	saucedish	saucedish	JJ
6912	6745	88	4.6	4.6	CD
6912	6745	89	20.8	20.8	CD
6912	6745	90	Beef	Beef	NNP
6912	6745	91	,	,	,
6912	6745	92	corned	corn	VBD
6912	6745	93	1.2	1.2	CD
6912	6745	94	21.2	21.2	CD
6912	6745	95	dried	dry	VBN
6912	6745	96	,	,	,
6912	6745	97	salted	salt	VBN
6912	6745	98	,	,	,
6912	6745	99	and	and	CC
6912	6745	100	smoked	smoke	VBD
6912	6745	101	4	4	CD
6912	6745	102	large	large	JJ
6912	6745	103	slices	slice	NNS
6912	6745	104	2.0	2.0	CD
6912	6745	105	67.2	67.2	CD
6912	6745	106	*	*	NFP
6912	6745	107	loaf	loaf	VBZ
6912	6745	108	Slice	Slice	NNP
6912	6745	109	4in.x6in.x1/8	4in.x6in.x1/8	CD
6912	6745	110	in	in	RB
6912	6745	111	.	.	.
6912	6746	1	1.4	1.4	CD
6912	6746	2	40.0	40.0	CD
6912	6746	3	porterhouse	porterhouse	NN
6912	6746	4	steak	steak	NNP
6912	6746	5	1	1	CD
6912	6746	6	serving	serve	VBG
6912	6746	7	1.3	1.3	CD
6912	6746	8	32.4	32.4	CD
6912	6746	9	ribs	rib	NNS
6912	6746	10	,	,	,
6912	6746	11	lean	lean	JJ
6912	6746	12	1	1	CD
6912	6746	13	average	average	JJ
6912	6746	14	serving	serve	VBG
6912	6746	15	1.9	1.9	CD
6912	6746	16	42.3	42.3	CD
6912	6746	17	ribs	rib	NNS
6912	6746	18	,	,	,
6912	6746	19	fat	fat	JJ
6912	6746	20	0.9	0.9	CD
6912	6746	21	15.6	15.6	CD
6912	6746	22	round	round	NN
6912	6746	23	,	,	,
6912	6746	24	free	free	JJ
6912	6746	25	from	from	IN
6912	6746	26	visible	visible	JJ
6912	6746	27	fat	fat	JJ
6912	6746	28	1	1	CD
6912	6746	29	generous	generous	JJ
6912	6746	30	serving	serve	VBG
6912	6746	31	3.1	3.1	CD
6912	6746	32	80.7	80.7	CD
6912	6746	33	rump	rump	VB
6912	6746	34	,	,	,
6912	6746	35	lean	lean	JJ
6912	6746	36	1.7	1.7	CD
6912	6746	37	41.0	41.0	CD
6912	6746	38	rump	rump	NN
6912	6746	39	,	,	,
6912	6746	40	fat	fat	JJ
6912	6746	41	0.9	0.9	CD
6912	6746	42	17.5	17.5	CD
6912	6746	43	*	*	NFP
6912	6746	44	stew	stew	NN
6912	6746	45	with	with	IN
6912	6746	46	vegetables	vegetable	NNS
6912	6746	47	2/5	2/5	CD
6912	6746	48	cupful	cupful	JJ
6912	6746	49	3.0	3.0	CD
6912	6746	50	16.0	16.0	CD
6912	6746	51	sirloin	sirloin	NN
6912	6746	52	steak	steak	NNP
6912	6746	53	1	1	CD
6912	6746	54	average	average	JJ
6912	6746	55	serving	serve	VBG
6912	6746	56	1.4	1.4	CD
6912	6746	57	31.0	31.0	CD
6912	6746	58	Beets	Beets	NNPS
6912	6746	59	,	,	,
6912	6746	60	cooked	cook	VBD
6912	6746	61	3	3	CD
6912	6746	62	servings	serving	NNS
6912	6746	63	8.9	8.9	CD
6912	6746	64	23.2	23.2	CD
6912	6746	65	*	*	NFP
6912	6746	66	Biscuits	biscuit	NNS
6912	6746	67	,	,	,
6912	6746	68	baking	bake	VBG
6912	6746	69	powder	powder	NN
6912	6746	70	2	2	CD
6912	6746	71	small	small	JJ
6912	6746	72	1.3	1.3	CD
6912	6746	73	11.0	11.0	CD
6912	6746	74	*	*	NFP
6912	6746	75	Blanc	Blanc	NNP
6912	6746	76	Mange	Mange	NNP
6912	6746	77	1/4	1/4	CD
6912	6746	78	cupful	cupful	JJ
6912	6746	79	1.9	1.9	CD
6912	6746	80	8.0	8.0	CD
6912	6746	81	Brazil	Brazil	NNP
6912	6746	82	nuts	nuts	JJ
6912	6746	83	3	3	CD
6912	6746	84	average	average	JJ
6912	6746	85	size	size	NN
6912	6746	86	0.5	0.5	CD
6912	6746	87	10.2	10.2	CD
6912	6746	88	Bread	Bread	NNP
6912	6746	89	,	,	,
6912	6746	90	graham	graham	NNP
6912	6746	91	1	1	CD
6912	6746	92	thick	thick	JJ
6912	6746	93	slice	slice	NNP
6912	6746	94	1.3	1.3	CD
6912	6746	95	13.5	13.5	CD
6912	6746	96	toasted	toast	VBN
6912	6746	97	2	2	CD
6912	6746	98	medium	medium	NN
6912	6746	99	slices	slice	NNS
6912	6746	100	(	(	-LRB-
6912	6746	101	baker	baker	NNP
6912	6746	102	's	's	POS
6912	6746	103	)	)	-RRB-
6912	6746	104	1.2	1.2	CD
6912	6746	105	15.2	15.2	CD
6912	6746	106	white	white	JJ
6912	6746	107	homemade	homemade	NN
6912	6746	108	1	1	CD
6912	6746	109	medium	medium	NN
6912	6746	110	slice	slice	NNP
6912	6746	111	1.3	1.3	CD
6912	6746	112	13.8	13.8	CD
6912	6746	113	average	average	JJ
6912	6746	114	1	1	CD
6912	6746	115	thick	thick	JJ
6912	6746	116	slice	slice	NN
6912	6746	117	1.3	1.3	CD
6912	6746	118	14.0	14.0	CD
6912	6746	119	whole	whole	JJ
6912	6746	120	wheat	wheat	NN
6912	6746	121	1	1	CD
6912	6746	122	thick	thick	JJ
6912	6746	123	slice	slice	NN
6912	6746	124	1.4	1.4	CD
6912	6746	125	15.9	15.9	CD
6912	6746	126	Buckwheat	buckwheat	NN
6912	6746	127	flour	flour	NN
6912	6746	128	1/4	1/4	CD
6912	6746	129	cupful	cupful	JJ
6912	6746	130	1.0	1.0	CD
6912	6746	131	7.4	7.4	CD
6912	6746	132	Butter	Butter	NNP
6912	6746	133	1	1	CD
6912	6746	134	tablespoonful(ordinary	tablespoonful(ordinary	JJ
6912	6746	135	pat	pat	NN
6912	6746	136	)	)	-RRB-
6912	6746	137	0.5	0.5	CD
6912	6746	138	0.5	0.5	CD
6912	6746	139	Buttermilk	buttermilk	NN
6912	6746	140	1	1	CD
6912	6746	141	1/4	1/4	CD
6912	6746	142	cupfuls	cupful	NNS
6912	6746	143	(	(	-LRB-
6912	6746	144	1	1	CD
6912	6746	145	1/2	1/2	CD
6912	6746	146	9.9	9.9	CD
6912	6746	147	33.6	33.6	CD
6912	6746	148	glasses	glass	NNS
6912	6746	149	)	)	-RRB-
6912	6746	150	Cabbage	cabbage	NN
6912	6746	151	2	2	CD
6912	6746	152	servings	serving	NNS
6912	6746	153	11.2	11.2	CD
6912	6746	154	20.3	20.3	CD
6912	6746	155	*	*	NFP
6912	6746	156	Cake	Cake	NNP
6912	6746	157	,	,	,
6912	6746	158	chocolate	chocolate	NN
6912	6746	159	Piece	Piece	NNP
6912	6746	160	2	2	CD
6912	6746	161	1/2	1/2	CD
6912	6746	162	"	"	NNS
6912	6746	163	x	x	SYM
6912	6746	164	2	2	CD
6912	6746	165	1/2	1/2	CD
6912	6746	166	"	"	``
6912	6746	167	0.9	0.9	CD
6912	6746	168	8.0	8.0	CD
6912	6746	169	x	x	SYM
6912	6746	170	7/8	7/8	CD
6912	6746	171	"	"	``
6912	6746	172	*	*	NFP
6912	6746	173	Cake	Cake	NNP
6912	6746	174	,	,	,
6912	6746	175	one	one	CD
6912	6746	176	egg	egg	NN
6912	6746	177	Piece	Piece	NNP
6912	6746	178	1	1	CD
6912	6746	179	3/4	3/4	CD
6912	6746	180	"	"	''
6912	6746	181	x	x	SYM
6912	6746	182	1	1	CD
6912	6746	183	3/4	3/4	CD
6912	6746	184	"	"	''
6912	6746	185	1.0	1.0	CD
6912	6746	186	8.0	8.0	CD
6912	6746	187	x	x	SYM
6912	6746	188	1	1	CD
6912	6746	189	3/4	3/4	CD
6912	6746	190	"	"	''
6912	6746	191	Calf's	Calf's	NNP
6912	6746	192	-	-	HYPH
6912	6746	193	foot	foot	NN
6912	6746	194	jelly	jelly	NN
6912	6746	195	4.1	4.1	CD
6912	6746	196	19.8	19.8	CD
6912	6746	197	Carrots	carrot	NNS
6912	6746	198	,	,	,
6912	6746	199	fresh	fresh	JJ
6912	6746	200	2	2	CD
6912	6746	201	medium	medium	NN
6912	6746	202	7.8	7.8	CD
6912	6746	203	9.7	9.7	CD
6912	6746	204	Cauliflower	Cauliflower	NNP
6912	6746	205	(	(	-LRB-
6912	6746	206	as	as	IN
6912	6746	207	purchased	purchase	VBN
6912	6746	208	)	)	-RRB-
6912	6746	209	11.6	11.6	CD
6912	6746	210	23.6	23.6	CD
6912	6746	211	Celery	Celery	NNP
6912	6746	212	19.1	19.1	CD
6912	6746	213	23.8	23.8	CD
6912	6746	214	Celery	Celery	NNP
6912	6746	215	soup	soup	NN
6912	6746	216	,	,	,
6912	6746	217	canned	can	VBD
6912	6746	218	2	2	CD
6912	6746	219	servings	serving	NNS
6912	6746	220	6.6	6.6	CD
6912	6746	221	15.7	15.7	CD
6912	6746	222	Cheese	cheese	JJ
6912	6746	223	,	,	,
6912	6746	224	American	american	JJ
6912	6746	225	pale	pale	NN
6912	6746	226	(	(	-LRB-
6912	6746	227	as	as	IN
6912	6746	228	purchased	purchase	VBN
6912	6746	229	)	)	-RRB-
6912	6746	230	1	1	CD
6912	6746	231	1/2	1/2	CD
6912	6746	232	cubic	cubic	JJ
6912	6746	233	inches	inch	NNS
6912	6746	234	0.8	0.8	CD
6912	6746	235	26.5	26.5	CD
6912	6746	236	American	american	JJ
6912	6746	237	red	red	NN
6912	6746	238	(	(	-LRB-
6912	6746	239	as	as	IN
6912	6746	240	purchased	purchase	VBN
6912	6746	241	)	)	-RRB-
6912	6746	242	1	1	CD
6912	6746	243	1/2	1/2	CD
6912	6746	244	cubic	cubic	JJ
6912	6746	245	inches	inch	NNS
6912	6746	246	0.8	0.8	CD
6912	6746	247	20.0	20.0	CD
6912	6746	248	Cheddar	Cheddar	NNP
6912	6746	249	(	(	-LRB-
6912	6746	250	as	as	IN
6912	6746	251	purchased	purchase	VBN
6912	6746	252	)	)	-RRB-
6912	6746	253	1	1	CD
6912	6746	254	1/2	1/2	CD
6912	6746	255	cubic	cubic	JJ
6912	6746	256	inches	inch	NNS
6912	6746	257	0.8	0.8	CD
6912	6746	258	24.4	24.4	CD
6912	6746	259	Cottage	cottage	NN
6912	6746	260	4	4	CD
6912	6746	261	cubic	cubic	JJ
6912	6746	262	inches	inch	NNS
6912	6746	263	(	(	-LRB-
6912	6746	264	1/2	1/2	CD
6912	6746	265	cupful	cupful	JJ
6912	6746	266	)	)	-RRB-
6912	6746	267	3.2	3.2	CD
6912	6746	268	76.1	76.1	CD
6912	6746	269	Neufchatel	Neufchatel	NNP
6912	6746	270	1	1	CD
6912	6746	271	1/2	1/2	CD
6912	6746	272	cubic	cubic	JJ
6912	6746	273	inches	inch	NNS
6912	6746	274	1.1	1.1	CD
6912	6746	275	23.2	23.2	CD
6912	6746	276	(	(	-LRB-
6912	6746	277	1/4	1/4	CD
6912	6746	278	cupful	cupful	NN
6912	6746	279	)	)	-RRB-
6912	6746	280	(	(	-LRB-
6912	6746	281	1/2	1/2	CD
6912	6746	282	small	small	JJ
6912	6746	283	package	package	NN
6912	6746	284	)	)	-RRB-
6912	6746	285	Roquefort	Roquefort	NNP
6912	6746	286	(	(	-LRB-
6912	6746	287	as	as	IN
6912	6746	288	purchased	purchase	VBN
6912	6746	289	)	)	-RRB-
6912	6746	290	1.0	1.0	CD
6912	6746	291	25.3	25.3	CD
6912	6746	292	Swiss	Swiss	NNP
6912	6746	293	(	(	-LRB-
6912	6746	294	as	as	IN
6912	6746	295	purchased	purchase	VBN
6912	6746	296	)	)	-RRB-
6912	6746	297	1	1	CD
6912	6746	298	1/3	1/3	CD
6912	6746	299	cubic	cubic	JJ
6912	6746	300	inches	inch	NNS
6912	6746	301	0.8	0.8	CD
6912	6746	302	25.4	25.4	CD
6912	6746	303	Chicken	Chicken	NNP
6912	6746	304	,	,	,
6912	6746	305	broilers	broiler	VBZ
6912	6746	306	1	1	CD
6912	6746	307	large	large	JJ
6912	6746	308	serving	serve	VBG
6912	6746	309	3.3	3.3	CD
6912	6746	310	79.1	79.1	CD
6912	6746	311	Chocolate	Chocolate	NNP
6912	6746	312	"	"	``
6912	6746	313	generous	generous	JJ
6912	6746	314	half	half	NN
6912	6746	315	"	"	''
6912	6746	316	square	square	JJ
6912	6746	317	0.6	0.6	CD
6912	6746	318	8.3	8.3	CD
6912	6746	319	*	*	NFP
6912	6746	320	Chocolate	Chocolate	NNP
6912	6746	321	(	(	-LRB-
6912	6746	322	beverage	beverage	NN
6912	6746	323	half	half	NN
6912	6746	324	milk	milk	NN
6912	6746	325	and	and	CC
6912	6746	326	half	half	NN
6912	6746	327	water	water	NN
6912	6746	328	)	)	-RRB-
6912	6746	329	1/2	1/2	CD
6912	6746	330	cupful	cupful	JJ
6912	6746	331	(	(	-LRB-
6912	6746	332	scant	scant	JJ
6912	6746	333	)	)	-RRB-
6912	6746	334	4.1	4.1	CD
6912	6746	335	10.0	10.0	CD
6912	6746	336	Cocoa	Cocoa	NNP
6912	6746	337	2	2	CD
6912	6746	338	1/2	1/2	CD
6912	6746	339	tablespoonfuls	tablespoonful	NNS
6912	6746	340	0.7	0.7	CD
6912	6746	341	17.3	17.3	CD
6912	6746	342	*	*	NFP
6912	6746	343	Cocoa	Cocoa	NNP
6912	6746	344	(	(	-LRB-
6912	6746	345	beverage	beverage	NN
6912	6746	346	,	,	,
6912	6746	347	half	half	JJ
6912	6746	348	milk	milk	NN
6912	6746	349	and	and	CC
6912	6746	350	half	half	NN
6912	6746	351	water	water	NN
6912	6746	352	)	)	-RRB-
6912	6746	353	3/4	3/4	CD
6912	6746	354	cupful	cupful	JJ
6912	6746	355	5.5	5.5	CD
6912	6746	356	14.0	14.0	CD
6912	6746	357	Cod	cod	NN
6912	6746	358	,	,	,
6912	6746	359	salt	salt	NN
6912	6746	360	2	2	CD
6912	6746	361	1/2	1/2	CD
6912	6746	362	tablespoonfuls	tablespoonful	NNS
6912	6746	363	3.4	3.4	CD
6912	6746	364	97.5	97.5	CD
6912	6746	365	*	*	NFP
6912	6746	366	Cookies	cookie	NNS
6912	6746	367	2	2	CD
6912	6746	368	,	,	,
6912	6746	369	2	2	CD
6912	6746	370	1/4	1/4	CD
6912	6746	371	in	in	IN
6912	6746	372	.	.	.
6912	6747	1	diameter	diameter	NN
6912	6747	2	0.9	0.9	CD
6912	6747	3	6.0	6.0	CD
6912	6747	4	Corn	Corn	NNP
6912	6747	5	,	,	,
6912	6747	6	green	green	NN
6912	6747	7	(	(	-LRB-
6912	6747	8	as	as	IN
6912	6747	9	purchased	purchase	VBN
6912	6747	10	)	)	-RRB-
6912	6747	11	1	1	CD
6912	6747	12	side	side	NN
6912	6747	13	dish	dish	NN
6912	6747	14	3.6	3.6	CD
6912	6747	15	11.4	11.4	CD
6912	6747	16	Corn	Corn	NNP
6912	6747	17	-	-	HYPH
6912	6747	18	meal	meal	NN
6912	6747	19	2	2	CD
6912	6747	20	tablespoonfuls	tablespoonful	VBZ
6912	6747	21	1.0	1.0	CD
6912	6747	22	10.3	10.3	CD
6912	6747	23	Crackers	Crackers	NNPS
6912	6747	24	,	,	,
6912	6747	25	graham	graham	NNP
6912	6747	26	..	..	NFP
6912	6747	27	3	3	CD
6912	6747	28	crackers	cracker	NNS
6912	6747	29	0.9	0.9	CD
6912	6747	30	9.6	9.6	CD
6912	6747	31	soda	soda	NN
6912	6747	32	3	3	CD
6912	6747	33	crackers	cracker	NNS
6912	6747	34	0.9	0.9	CD
6912	6747	35	9.4	9.4	CD
6912	6747	36	water	water	NN
6912	6747	37	3	3	CD
6912	6747	38	crackers	cracker	NNS
6912	6747	39	0.9	0.9	CD
6912	6747	40	10.3	10.3	CD
6912	6747	41	Cranberries(as	cranberries(as	NN
6912	6747	42	purchased	purchase	VBN
6912	6747	43	)	)	-RRB-
6912	6747	44	1	1	CD
6912	6747	45	cupful	cupful	JJ
6912	6747	46	(	(	-LRB-
6912	6747	47	cooked	cook	VBN
6912	6747	48	)	)	-RRB-
6912	6747	49	7.5	7.5	CD
6912	6747	50	3.4	3.4	CD
6912	6747	51	Cream	Cream	NNP
6912	6747	52	1/4	1/4	CD
6912	6747	53	cupful	cupful	JJ
6912	6747	54	1.8	1.8	CD
6912	6747	55	5.0	5.0	CD
6912	6747	56	Cucumbers	cucumber	NNS
6912	6747	57	2	2	CD
6912	6747	58	large	large	JJ
6912	6747	59	20.3	20.3	CD
6912	6747	60	18.4	18.4	CD
6912	6747	61	*	*	NFP
6912	6747	62	Custard	Custard	NNP
6912	6747	63	,	,	,
6912	6747	64	cup	cup	VB
6912	6747	65	1/3	1/3	CD
6912	6747	66	cupful	cupful	JJ
6912	6747	67	3.3	3.3	CD
6912	6747	68	17.0	17.0	CD
6912	6747	69	Dates	Dates	NNPS
6912	6747	70	,	,	,
6912	6747	71	dried	dry	VBD
6912	6747	72	4	4	CD
6912	6747	73	medium	medium	JJ
6912	6747	74	1.0	1.0	CD
6912	6747	75	2.4	2.4	CD
6912	6747	76	Doughnuts	doughnut	NNS
6912	6747	77	1/2	1/2	CD
6912	6747	78	doughnut	doughnut	NN
6912	6747	79	0.8	0.8	CD
6912	6747	80	6.2	6.2	CD
6912	6747	81	Eggs	egg	NNS
6912	6747	82	,	,	,
6912	6747	83	uncooked	uncooke	VBD
6912	6747	84	1	1	CD
6912	6747	85	1/2	1/2	CD
6912	6747	86	medium	medium	NN
6912	6747	87	or	or	CC
6912	6747	88	2	2	CD
6912	6747	89	small	small	JJ
6912	6747	90	2.4	2.4	CD
6912	6747	91	36.4	36.4	CD
6912	6747	92	Farina	Farina	NNP
6912	6747	93	1.0	1.0	CD
6912	6747	94	12.3	12.3	CD
6912	6747	95	Figs	Figs	NNPS
6912	6747	96	,	,	,
6912	6747	97	dried	dry	VBD
6912	6747	98	1	1	CD
6912	6747	99	large	large	JJ
6912	6747	100	1.1	1.1	CD
6912	6747	101	5.5	5.5	CD
6912	6747	102	Flour	flour	NN
6912	6747	103	,	,	,
6912	6747	104	rye	rye	NN
6912	6747	105	1/4	1/4	CD
6912	6747	106	cupful	cupful	JJ
6912	6747	107	1.0	1.0	CD
6912	6747	108	7.9	7.9	CD
6912	6747	109	wheat	wheat	NN
6912	6747	110	,	,	,
6912	6747	111	entire	entire	JJ
6912	6747	112	1/4	1/4	CD
6912	6747	113	cupful	cupful	JJ
6912	6747	114	1.0	1.0	CD
6912	6747	115	15.5	15.5	CD
6912	6747	116	wheat	wheat	NN
6912	6747	117	,	,	,
6912	6747	118	graham	graham	NNP
6912	6747	119	1/4	1/4	CD
6912	6747	120	cupful	cupful	JJ
6912	6747	121	1.0	1.0	CD
6912	6747	122	14.9	14.9	CD
6912	6747	123	wheat	wheat	NN
6912	6747	124	,	,	,
6912	6747	125	average	average	JJ
6912	6747	126	high	high	JJ
6912	6747	127	and	and	CC
6912	6747	128	medium	medium	JJ
6912	6747	129	1/4	1/4	CD
6912	6747	130	cupful	cupful	JJ
6912	6747	131	1.0	1.0	CD
6912	6747	132	12.8	12.8	CD
6912	6747	133	Gelatine	Gelatine	NNP
6912	6747	134	4	4	CD
6912	6747	135	tablespoonfuls	tablespoonful	VBZ
6912	6747	136	1.0	1.0	CD
6912	6747	137	98.7	98.7	CD
6912	6747	138	*	*	NFP
6912	6747	139	Gingerbread	Gingerbread	NNP
6912	6747	140	Piece	Piece	NNP
6912	6747	141	1	1	CD
6912	6747	142	in	in	IN
6912	6747	143	.	.	.
6912	6748	1	x	x	SYM
6912	6748	2	2	2	CD
6912	6748	3	in	in	IN
6912	6748	4	.	.	.
6912	6749	1	x	x	SYM
6912	6749	2	2	2	CD
6912	6749	3	in	in	IN
6912	6749	4	.	.	.
6912	6750	1	1.2	1.2	CD
6912	6750	2	8.0	8.0	CD
6912	6750	3	Grapes	grape	NNS
6912	6750	4	1	1	CD
6912	6750	5	large	large	JJ
6912	6750	6	bunch	bunch	NN
6912	6750	7	3.7	3.7	CD
6912	6750	8	5.4	5.4	CD
6912	6750	9	Haddock	Haddock	NNP
6912	6750	10	4.9	4.9	CD
6912	6750	11	96.3	96.3	CD
6912	6750	12	Halibut	Halibut	NNP
6912	6750	13	steaks	steak	VBZ
6912	6750	14	1	1	CD
6912	6750	15	average	average	JJ
6912	6750	16	serving	serve	VBG
6912	6750	17	2.9	2.9	CD
6912	6750	18	61.8	61.8	CD
6912	6750	19	Ham	Ham	NNP
6912	6750	20	,	,	,
6912	6750	21	fresh	fresh	JJ
6912	6750	22	,	,	,
6912	6750	23	lean	lean	JJ
6912	6750	24	1.5	1.5	CD
6912	6750	25	44.0	44.0	CD
6912	6750	26	fresh	fresh	JJ
6912	6750	27	,	,	,
6912	6750	28	medium	medium	JJ
6912	6750	29	1	1	CD
6912	6750	30	average	average	JJ
6912	6750	31	serving	serve	VBG
6912	6750	32	1.1	1.1	CD
6912	6750	33	19.0	19.0	CD
6912	6750	34	smoked	smoke	VBN
6912	6750	35	,	,	,
6912	6750	36	lean	lean	JJ
6912	6750	37	1.3	1.3	CD
6912	6750	38	30.1	30.1	CD
6912	6750	39	Herring	Herring	NNP
6912	6750	40	,	,	,
6912	6750	41	whole	whole	JJ
6912	6750	42	2.5	2.5	CD
6912	6750	43	54.6	54.6	CD
6912	6750	44	Hominy	Hominy	NNP
6912	6750	45	,	,	,
6912	6750	46	uncooked	uncooke	VBD
6912	6750	47	1/4	1/4	CD
6912	6750	48	cupful	cupful	JJ
6912	6750	49	1.0	1.0	CD
6912	6750	50	9.3	9.3	CD
6912	6750	51	*	*	NFP
6912	6750	52	Ice	ice	NN
6912	6750	53	cream	cream	NN
6912	6750	54	,	,	,
6912	6750	55	vanilla	vanilla	NN
6912	6750	56	1/4	1/4	CD
6912	6750	57	cupful	cupful	JJ
6912	6750	58	2.0	2.0	CD
6912	6750	59	6.0	6.0	CD
6912	6750	60	Lamb	Lamb	NNP
6912	6750	61	,	,	,
6912	6750	62	chops	chop	NNS
6912	6750	63	,	,	,
6912	6750	64	broiled	broil	VBD
6912	6750	65	1	1	CD
6912	6750	66	small	small	JJ
6912	6750	67	chop	chop	NN
6912	6750	68	1.0	1.0	CD
6912	6750	69	24.3	24.3	CD
6912	6750	70	leg	leg	NN
6912	6750	71	,	,	,
6912	6750	72	roast	roast	VB
6912	6750	73	1	1	CD
6912	6750	74	average	average	JJ
6912	6750	75	serving	serve	VBG
6912	6750	76	1.8	1.8	CD
6912	6750	77	41.0	41.0	CD
6912	6750	78	Lard	Lard	NNP
6912	6750	79	,	,	,
6912	6750	80	refined	refine	VBD
6912	6750	81	1	1	CD
6912	6750	82	tablespoonful	tablespoonful	JJ
6912	6750	83	(	(	-LRB-
6912	6750	84	scant	scant	JJ
6912	6750	85	)	)	-RRB-
6912	6750	86	0.4	0.4	CD
6912	6750	87	(	(	-LRB-
6912	6750	88	--	--	:
6912	6750	89	)	)	-RRB-
6912	6750	90	Lemons	lemon	NNS
6912	6750	91	3	3	CD
6912	6750	92	medium	medium	NN
6912	6750	93	8.0	8.0	CD
6912	6750	94	9.0	9.0	CD
6912	6750	95	Lettuce	lettuce	NN
6912	6750	96	50	50	CD
6912	6750	97	large	large	JJ
6912	6750	98	leaves	leave	NNS
6912	6750	99	20.4	20.4	CD
6912	6750	100	25.2	25.2	CD
6912	6750	101	Liver	Liver	NNP
6912	6750	102	,	,	,
6912	6750	103	veal	veal	NN
6912	6750	104	,	,	,
6912	6750	105	uncooked	uncooke	VBD
6912	6750	106	2	2	CD
6912	6750	107	small	small	JJ
6912	6750	108	servings	serving	NNS
6912	6750	109	2.9	2.9	CD
6912	6750	110	61.6	61.6	CD
6912	6750	111	*	*	NFP
6912	6750	112	Macaroni	Macaroni	NNP
6912	6750	113	and	and	CC
6912	6750	114	cheese	cheese	NN
6912	6750	115	1/3	1/3	CD
6912	6750	116	cupful	cupful	JJ
6912	6750	117	2.1	2.1	CD
6912	6750	118	17.0	17.0	CD
6912	6750	119	Macaroni	Macaroni	NNP
6912	6750	120	,	,	,
6912	6750	121	uncooked	uncooked	JJ
6912	6750	122	.	.	.
6912	6751	1	1/4	1/4	CD
6912	6751	2	cupful(4	cupful(4	NN
6912	6751	3	sticks	stick	NNS
6912	6751	4	)	)	-RRB-
6912	6751	5	1.0	1.0	CD
6912	6751	6	15.0	15.0	CD
6912	6751	7	Macaroons	macaroon	NNS
6912	6751	8	2	2	CD
6912	6751	9	0.8	0.8	CD
6912	6751	10	6.2	6.2	CD
6912	6751	11	Mackerel	Mackerel	NNP
6912	6751	12	,	,	,
6912	6751	13	uncooked	uncooke	VBD
6912	6751	14	1	1	CD
6912	6751	15	large	large	JJ
6912	6751	16	serving	serve	VBG
6912	6751	17	2.5	2.5	CD
6912	6751	18	53.9	53.9	CD
6912	6751	19	salt	salt	NN
6912	6751	20	1.2	1.2	CD
6912	6751	21	29.5	29.5	CD
6912	6751	22	Marmalade	Marmalade	NNP
6912	6751	23	,	,	,
6912	6751	24	orange	orange	NNP
6912	6751	25	1	1	CD
6912	6751	26	tablespoonful	tablespoonful	JJ
6912	6751	27	1.0	1.0	CD
6912	6751	28	0.7	0.7	CD
6912	6751	29	Milk	milk	NN
6912	6751	30	,	,	,
6912	6751	31	condensed	condense	VBN
6912	6751	32	,	,	,
6912	6751	33	sweetened	sweeten	VBD
6912	6751	34	1	1	CD
6912	6751	35	1/16	1/16	CD
6912	6751	36	cupfuls	cupful	NNS
6912	6751	37	1.1	1.1	CD
6912	6751	38	10.9	10.9	CD
6912	6751	39	skimmed	skim	VBD
6912	6751	40	1	1	CD
6912	6751	41	1/4	1/4	CD
6912	6751	42	cupfuls	cupful	NNS
6912	6751	43	(	(	-LRB-
6912	6751	44	scant	scant	JJ
6912	6751	45	)	)	-RRB-
6912	6751	46	9.6	9.6	CD
6912	6751	47	37.1	37.1	CD
6912	6751	48	whole	whole	JJ
6912	6751	49	5/8	5/8	CD
6912	6751	50	cupful	cupful	JJ
6912	6751	51	(	(	-LRB-
6912	6751	52	generous	generous	JJ
6912	6751	53	half	half	JJ
6912	6751	54	glass	glass	NN
6912	6751	55	)	)	-RRB-
6912	6751	56	5.1	5.1	CD
6912	6751	57	19.1	19.1	CD
6912	6751	58	Molasses	molasse	NNS
6912	6751	59	,	,	,
6912	6751	60	cane	cane	NN
6912	6751	61	1/8	1/8	CD
6912	6751	62	cupful	cupful	JJ
6912	6751	63	1.2	1.2	CD
6912	6751	64	3.4	3.4	CD
6912	6751	65	*	*	NFP
6912	6751	66	Muffins	muffin	NNS
6912	6751	67	,	,	,
6912	6751	68	corn	corn	NN
6912	6751	69	-	-	HYPH
6912	6751	70	meal	meal	NN
6912	6751	71	3/4	3/4	CD
6912	6751	72	muffin	muffin	NN
6912	6751	73	1.2	1.2	CD
6912	6751	74	13.0	13.0	CD
6912	6751	75	*	*	NFP
6912	6751	76	Muffins	muffin	NNS
6912	6751	77	,	,	,
6912	6751	78	wheat	wheat	NN
6912	6751	79	4/5	4/5	CD
6912	6751	80	muffin	muffin	NN
6912	6751	81	1.2	1.2	CD
6912	6751	82	12.0	12.0	CD
6912	6751	83	Muskmelons	muskmelon	NNS
6912	6751	84	1/2	1/2	CD
6912	6751	85	average	average	JJ
6912	6751	86	serving	serve	VBG
6912	6751	87	8.9	8.9	CD
6912	6751	88	6.0	6.0	CD
6912	6751	89	Mutton	Mutton	NNP
6912	6751	90	,	,	,
6912	6751	91	leg	leg	NN
6912	6751	92	1	1	CD
6912	6751	93	average	average	JJ
6912	6751	94	serving	serve	VBG
6912	6751	95	1.8	1.8	CD
6912	6751	96	41.2	41.2	CD
6912	6751	97	Oatmeal	Oatmeal	NNP
6912	6751	98	,	,	,
6912	6751	99	uncooked	uncooke	VBD
6912	6751	100	1/8	1/8	CD
6912	6751	101	cupful	cupful	JJ
6912	6751	102	0.9	0.9	CD
6912	6751	103	16.1	16.1	CD
6912	6751	104	Olives	Olives	NNPS
6912	6751	105	,	,	,
6912	6751	106	green	green	JJ
6912	6751	107	7	7	CD
6912	6751	108	to	to	TO
6912	6751	109	10	10	CD
6912	6751	110	1.2	1.2	CD
6912	6751	111	1.5	1.5	CD
6912	6751	112	Onions	Onions	NNPS
6912	6751	113	,	,	,
6912	6751	114	fresh	fresh	JJ
6912	6751	115	2	2	CD
6912	6751	116	medium	medium	JJ
6912	6751	117	7.3	7.3	CD
6912	6751	118	13.2	13.2	CD
6912	6751	119	Oranges	orange	NNS
6912	6751	120	1	1	CD
6912	6751	121	very	very	RB
6912	6751	122	large	large	JJ
6912	6751	123	6.9	6.9	CD
6912	6751	124	6.2	6.2	CD
6912	6751	125	Oysters	oyster	NNS
6912	6751	126	,	,	,
6912	6751	127	canned	can	VBD
6912	6751	128	5	5	CD
6912	6751	129	oysters	oyster	NNS
6912	6751	130	4.9	4.9	CD
6912	6751	131	48.6	48.6	CD
6912	6751	132	Parsnips	parsnip	NNS
6912	6751	133	1	1	CD
6912	6751	134	large	large	JJ
6912	6751	135	5.4	5.4	CD
6912	6751	136	9.9	9.9	CD
6912	6751	137	Peaches	Peaches	NNPS
6912	6751	138	,	,	,
6912	6751	139	canned	can	VBD
6912	6751	140	1	1	CD
6912	6751	141	large	large	JJ
6912	6751	142	serving	serve	VBG
6912	6751	143	7.5	7.5	CD
6912	6751	144	6.0	6.0	CD
6912	6751	145	fresh	fresh	JJ
6912	6751	146	4	4	CD
6912	6751	147	medium	medium	NN
6912	6751	148	8.5	8.5	CD
6912	6751	149	6.8	6.8	CD
6912	6751	150	Peanuts	Peanuts	NNPS
6912	6751	151	10	10	CD
6912	6751	152	to	to	TO
6912	6751	153	12	12	CD
6912	6751	154	(	(	-LRB-
6912	6751	155	double	double	JJ
6912	6751	156	kernels	kernel	NNS
6912	6751	157	)	)	-RRB-
6912	6751	158	0.6	0.6	CD
6912	6751	159	18.6	18.6	CD
6912	6751	160	Peas	Peas	NNPS
6912	6751	161	,	,	,
6912	6751	162	canned	can	VBD
6912	6751	163	2	2	CD
6912	6751	164	servings	serving	NNS
6912	6751	165	6.3	6.3	CD
6912	6751	166	25.9	25.9	CD
6912	6751	167	Peas	Peas	NNP
6912	6751	168	,	,	,
6912	6751	169	dried	dry	VBN
6912	6751	170	,	,	,
6912	6751	171	uncooked	uncooked	JJ
6912	6751	172	2	2	CD
6912	6751	173	tablespoonfuls	tablespoonful	NNS
6912	6751	174	1.0	1.0	CD
6912	6751	175	27.6	27.6	CD
6912	6751	176	green	green	JJ
6912	6751	177	1	1	CD
6912	6751	178	generous	generous	JJ
6912	6751	179	serving	serve	VBG
6912	6751	180	3.5	3.5	CD
6912	6751	181	28.0	28.0	CD
6912	6751	182	Pies	Pies	NNPS
6912	6751	183	,	,	,
6912	6751	184	apple	apple	NN
6912	6751	185	1/3	1/3	CD
6912	6751	186	piece	piece	NN
6912	6751	187	1.3	1.3	CD
6912	6751	188	4.6	4.6	CD
6912	6751	189	custard	custard	JJ
6912	6751	190	1/3	1/3	CD
6912	6751	191	piece	piece	NN
6912	6751	192	2.0	2.0	CD
6912	6751	193	9.4	9.4	CD
6912	6751	194	lemon	lemon	NN
6912	6751	195	1/3	1/3	CD
6912	6751	196	piece	piece	NN
6912	6751	197	1.4	1.4	CD
6912	6751	198	5.6	5.6	CD
6912	6751	199	mince	mince	NN
6912	6751	200	1/4	1/4	CD
6912	6751	201	piece	piece	NN
6912	6751	202	1.2	1.2	CD
6912	6751	203	8.1	8.1	CD
6912	6751	204	squash	squash	VBP
6912	6751	205	1/3	1/3	CD
6912	6751	206	piece	piece	NN
6912	6751	207	2.0	2.0	CD
6912	6751	208	9.9	9.9	CD
6912	6751	209	Pineapples	Pineapples	NNPS
6912	6751	210	,	,	,
6912	6751	211	fresh	fresh	JJ
6912	6751	212	5	5	CD
6912	6751	213	slices	slice	NNS
6912	6751	214	8.2	8.2	CD
6912	6751	215	3.7	3.7	CD
6912	6751	216	canned	can	VBD
6912	6751	217	1	1	CD
6912	6751	218	small	small	JJ
6912	6751	219	serving	serve	VBG
6912	6751	220	2.3	2.3	CD
6912	6751	221	1.0	1.0	CD
6912	6751	222	Pork	pork	NN
6912	6751	223	,	,	,
6912	6751	224	chops	chop	NNS
6912	6751	225	,	,	,
6912	6751	226	medium	medium	NN
6912	6751	227	1	1	CD
6912	6751	228	very	very	RB
6912	6751	229	small	small	JJ
6912	6751	230	serving	serve	VBG
6912	6751	231	1.1	1.1	CD
6912	6751	232	19.9	19.9	CD
6912	6751	233	fat	fat	NN
6912	6751	234	,	,	,
6912	6751	235	salt	salt	NN
6912	6751	236	[	[	-LRB-
6912	6751	237	Footnote	Footnote	NNP
6912	6751	238	104	104	CD
6912	6751	239	:	:	:
6912	6751	240	As	as	IN
6912	6751	241	purchased	purchase	VBN
6912	6751	242	.	.	.
6912	6751	243	]	]	-RRB-
6912	6752	1	0.5	0.5	CD
6912	6752	2	1.0	1.0	CD
6912	6752	3	*	*	NFP
6912	6752	4	Potatoes	Potatoes	NNP
6912	6752	5	,	,	,
6912	6752	6	creamed	cream	VBD
6912	6752	7	2/5	2/5	CD
6912	6752	8	cupful	cupful	JJ
6912	6752	9	2.7	2.7	CD
6912	6752	10	9.0	9.0	CD
6912	6752	11	Potatoes	Potatoes	NNPS
6912	6752	12	,	,	,
6912	6752	13	white	white	JJ
6912	6752	14	,	,	,
6912	6752	15	uncooked	uncooke	VBD
6912	6752	16	1	1	CD
6912	6752	17	medium	medium	JJ
6912	6752	18	4.2	4.2	CD
6912	6752	19	10.6	10.6	CD
6912	6752	20	Potatoes	Potatoes	NNPS
6912	6752	21	,	,	,
6912	6752	22	sweet	sweet	JJ
6912	6752	23	,	,	,
6912	6752	24	uncooked	uncooked	JJ
6912	6752	25	1/2	1/2	CD
6912	6752	26	medium	medium	JJ
6912	6752	27	2.9	2.9	CD
6912	6752	28	5.8	5.8	CD
6912	6752	29	Prunes	Prunes	NNPS
6912	6752	30	,	,	,
6912	6752	31	dried	dry	VBD
6912	6752	32	3	3	CD
6912	6752	33	large	large	JJ
6912	6752	34	1.2	1.2	CD
6912	6752	35	2.8	2.8	CD
6912	6752	36	Raisins	raisin	NNS
6912	6752	37	1/8	1/8	CD
6912	6752	38	cupful	cupful	JJ
6912	6752	39	1.0	1.0	CD
6912	6752	40	3.0	3.0	CD
6912	6752	41	(	(	-LRB-
6912	6752	42	packed	pack	VBN
6912	6752	43	solid	solid	JJ
6912	6752	44	)	)	-RRB-
6912	6752	45	Rhubarb	Rhubarb	NNP
6912	6752	46	,	,	,
6912	6752	47	uncooked	uncooke	VBD
6912	6752	48	3	3	CD
6912	6752	49	1/2	1/2	CD
6912	6752	50	cupfuls	cupful	NNS
6912	6752	51	(	(	-LRB-
6912	6752	52	scant	scant	JJ
6912	6752	53	)	)	-RRB-
6912	6752	54	15.3	15.3	CD
6912	6752	55	10.4	10.4	CD
6912	6752	56	*	*	NFP
6912	6752	57	Rice	Rice	NNP
6912	6752	58	Pudding	Pudding	NNP
6912	6752	59	1/4	1/4	CD
6912	6752	60	cupful	cupful	JJ
6912	6752	61	2.2	2.2	CD
6912	6752	62	12.0	12.0	CD
6912	6752	63	Rice	Rice	NNP
6912	6752	64	,	,	,
6912	6752	65	uncooked	uncooke	VBD
6912	6752	66	2	2	CD
6912	6752	67	tablespoonfuls	tablespoonful	NNS
6912	6752	68	1.0	1.0	CD
6912	6752	69	9.3	9.3	CD
6912	6752	70	Salmon	Salmon	NNP
6912	6752	71	,	,	,
6912	6752	72	whole	whole	JJ
6912	6752	73	1	1	CD
6912	6752	74	small	small	JJ
6912	6752	75	serving	serve	VBG
6912	6752	76	1.7	1.7	CD
6912	6752	77	43.1	43.1	CD
6912	6752	78	Sauce	sauce	NN
6912	6752	79	,	,	,
6912	6752	80	white	white	JJ
6912	6752	81	1/4	1/4	CD
6912	6752	82	cupful	cupful	JJ
6912	6752	83	2.4	2.4	CD
6912	6752	84	8.0	8.0	CD
6912	6752	85	*	*	NFP
6912	6752	86	Salmon	salmon	NN
6912	6752	87	,	,	,
6912	6752	88	loaf	loaf	VBZ
6912	6752	89	1/4	1/4	CD
6912	6752	90	cupful	cupful	JJ
6912	6752	91	2.1	2.1	CD
6912	6752	92	37.0	37.0	CD
6912	6752	93	Shad	Shad	NNP
6912	6752	94	,	,	,
6912	6752	95	whole	whole	JJ
6912	6752	96	1	1	CD
6912	6752	97	average	average	JJ
6912	6752	98	serving	serve	VBG
6912	6752	99	2.2	2.2	CD
6912	6752	100	45.9	45.9	CD
6912	6752	101	Shredded	shred	VBN
6912	6752	102	wheat	wheat	NN
6912	6752	103	1	1	CD
6912	6752	104	biscuit	biscuit	NN
6912	6752	105	1.0	1.0	CD
6912	6752	106	11.3	11.3	CD
6912	6752	107	*	*	NFP
6912	6752	108	Soup	soup	NN
6912	6752	109	,	,	,
6912	6752	110	corn	corn	NN
6912	6752	111	1/2	1/2	CD
6912	6752	112	cupful	cupful	JJ
6912	6752	113	3.9	3.9	CD
6912	6752	114	12.0	12.0	CD
6912	6752	115	potato	potato	NN
6912	6752	116	1/2	1/2	CD
6912	6752	117	cupful	cupful	JJ
6912	6752	118	(	(	-LRB-
6912	6752	119	scant	scant	JJ
6912	6752	120	)	)	-RRB-
6912	6752	121	4.2	4.2	CD
6912	6752	122	15.0	15.0	CD
6912	6752	123	cream	cream	NN
6912	6752	124	of	of	IN
6912	6752	125	tomato	tomato	NNP
6912	6752	126	3/8	3/8	CD
6912	6752	127	cupful	cupful	JJ
6912	6752	128	3.2	3.2	CD
6912	6752	129	11.0	11.0	CD
6912	6752	130	Spinach	Spinach	NNP
6912	6752	131	,	,	,
6912	6752	132	fresh	fresh	JJ
6912	6752	133	3	3	CD
6912	6752	134	ordinary	ordinary	JJ
6912	6752	135	servings	serving	NNS
6912	6752	136	14.7	14.7	CD
6912	6752	137	35.0	35.0	CD
6912	6752	138	[	[	-LRB-
6912	6752	139	Footnote	Footnote	NNP
6912	6752	140	105	105	CD
6912	6752	141	:	:	:
6912	6752	142	as	as	IN
6912	6752	143	(	(	-LRB-
6912	6752	144	after	after	IN
6912	6752	145	cooking	cooking	NN
6912	6752	146	)	)	-RRB-
6912	6752	147	purchased	purchase	VBN
6912	6752	148	]	]	-RRB-
6912	6752	149	Succotash	Succotash	NNP
6912	6752	150	,	,	,
6912	6752	151	canned	can	VBD
6912	6752	152	1	1	CD
6912	6752	153	average	average	JJ
6912	6752	154	serving	serve	VBG
6912	6752	155	3.6	3.6	CD
6912	6752	156	14.7	14.7	CD
6912	6752	157	Sugar	Sugar	NNP
6912	6752	158	3	3	CD
6912	6752	159	lumps	lump	NNS
6912	6752	160	,	,	,
6912	6752	161	5	5	CD
6912	6752	162	teaspoonfuls	teaspoonful	NNS
6912	6752	163	granulated	granulate	VBD
6912	6752	164	0.9	0.9	CD
6912	6752	165	(	(	-LRB-
6912	6752	166	--	--	:
6912	6752	167	)	)	-RRB-
6912	6752	168	6	6	CD
6912	6752	169	1/2	1/2	CD
6912	6752	170	teaspoonfuls	teaspoonful	NNS
6912	6752	171	powdered	powder	VBN
6912	6752	172	sugar	sugar	NN
6912	6752	173	Tapioca	Tapioca	NNP
6912	6752	174	,	,	,
6912	6752	175	apple	apple	NN
6912	6752	176	1/4	1/4	CD
6912	6752	177	cupful	cupful	JJ
6912	6752	178	3.6	3.6	CD
6912	6752	179	0.7	0.7	CD
6912	6752	180	Tomatoes	Tomatoes	NNPS
6912	6752	181	,	,	,
6912	6752	182	fresh	fresh	JJ
6912	6752	183	4	4	CD
6912	6752	184	average	average	JJ
6912	6752	185	servings	serving	NNS
6912	6752	186	15.5	15.5	CD
6912	6752	187	15.8	15.8	CD
6912	6752	188	canned	can	VBD
6912	6752	189	1	1	CD
6912	6752	190	3/4	3/4	CD
6912	6752	191	cupfuls	cupful	NNS
6912	6752	192	15.6	15.6	CD
6912	6752	193	21.3	21.3	CD
6912	6752	194	Turkey	Turkey	NNP
6912	6752	195	1	1	CD
6912	6752	196	serving	serve	VBG
6912	6752	197	1.2	1.2	CD
6912	6752	198	28.7	28.7	CD
6912	6752	199	Turnips	turnip	NNS
6912	6752	200	2	2	CD
6912	6752	201	large	large	JJ
6912	6752	202	servings	serving	NNS
6912	6752	203	9.0	9.0	CD
6912	6752	204	13.3	13.3	CD
6912	6752	205	(	(	-LRB-
6912	6752	206	2	2	CD
6912	6752	207	turnips	turnip	NNS
6912	6752	208	)	)	-RRB-
6912	6752	209	Veal	veal	NN
6912	6752	210	,	,	,
6912	6752	211	cutlet	cutlet	NN
6912	6752	212	2.3	2.3	CD
6912	6752	213	53.6	53.6	CD
6912	6752	214	fore	fore	JJ
6912	6752	215	quarter	quarter	NN
6912	6752	216	2.3	2.3	CD
6912	6752	217	52.8	52.8	CD
6912	6752	218	hind	hind	NN
6912	6752	219	quarter	quarter	NN
6912	6752	220	2.3	2.3	CD
6912	6752	221	53.0	53.0	CD
6912	6752	222	Walnuts	Walnuts	NNPS
6912	6752	223	,	,	,
6912	6752	224	California	California	NNP
6912	6752	225	4	4	CD
6912	6752	226	whole	whole	JJ
6912	6752	227	nuts	nuts	JJ
6912	6752	228	0.5	0.5	CD
6912	6752	229	10.3	10.3	CD
6912	6752	230	Wheat	Wheat	NNP
6912	6752	231	,	,	,
6912	6752	232	cracked	crack	VBD
6912	6752	233	1.0	1.0	CD
6912	6752	234	12.4	12.4	CD
6912	6752	235	White	white	JJ
6912	6752	236	fish	fish	NN
6912	6752	237	2.4	2.4	CD
6912	6752	238	61.4	61.4	CD
6912	6752	239	Zwieback	zwieback	NN
6912	6752	240	1	1	CD
6912	6752	241	thick	thick	JJ
6912	6752	242	slice	slice	NN
6912	6752	243	0.8	0.8	CD
6912	6752	244	9.4	9.4	CD
6912	6752	245	LESSON	LESSON	NNP
6912	6752	246	CXXXII	cxxxii	NN
6912	6752	247	PLANNING	planning	NN
6912	6752	248	,	,	,
6912	6752	249	COOKING	cooking	NN
6912	6752	250	,	,	,
6912	6752	251	AND	and	CC
6912	6752	252	SERVING	serve	VBG
6912	6752	253	A	a	DT
6912	6752	254	DINNER	dinner	NN
6912	6752	255	Plan	Plan	NNP
6912	6752	256	a	a	DT
6912	6752	257	dinner	dinner	NN
6912	6752	258	.	.	.
6912	6753	1	[	[	-LRB-
6912	6753	2	Footnote	Footnote	NNP
6912	6753	3	106	106	CD
6912	6753	4	:	:	:
6912	6753	5	See	See	NNP
6912	6753	6	Footnote	Footnote	NNP
6912	6753	7	72	72	CD
6912	6753	8	.	.	.
6912	6753	9	]	]	-RRB-
6912	6754	1	Use	use	VB
6912	6754	2	seasonable	seasonable	JJ
6912	6754	3	foods	food	NNS
6912	6754	4	.	.	.
6912	6755	1	Follow	follow	VB
6912	6755	2	the	the	DT
6912	6755	3	suggestions	suggestion	NNS
6912	6755	4	given	give	VBN
6912	6755	5	in	in	IN
6912	6755	6	Lesson	Lesson	NNP
6912	6755	7	CV	CV	NNP
6912	6755	8	.	.	.
6912	6756	1	Plan	plan	VB
6912	6756	2	the	the	DT
6912	6756	3	menu	menu	NN
6912	6756	4	so	so	IN
6912	6756	5	that	that	IN
6912	6756	6	the	the	DT
6912	6756	7	cost	cost	NN
6912	6756	8	of	of	IN
6912	6756	9	the	the	DT
6912	6756	10	materials	material	NNS
6912	6756	11	does	do	VBZ
6912	6756	12	not	not	RB
6912	6756	13	exceed	exceed	VB
6912	6756	14	30	30	CD
6912	6756	15	cents	cent	NNS
6912	6756	16	per	per	IN
6912	6756	17	person	person	NN
6912	6756	18	.	.	.
6912	6757	1	From	from	IN
6912	6757	2	the	the	DT
6912	6757	3	Table	table	NN
6912	6757	4	of	of	IN
6912	6757	5	100-Calorie	100-Calorie	NNP
6912	6757	6	Portions	Portions	NNPS
6912	6757	7	estimate	estimate	VBP
6912	6757	8	the	the	DT
6912	6757	9	total	total	JJ
6912	6757	10	Calories	calorie	NNS
6912	6757	11	and	and	CC
6912	6757	12	the	the	DT
6912	6757	13	Calories	Calories	NNPS
6912	6757	14	derived	derive	VBN
6912	6757	15	from	from	IN
6912	6757	16	protein	protein	NN
6912	6757	17	produced	produce	VBN
6912	6757	18	by	by	IN
6912	6757	19	the	the	DT
6912	6757	20	foods	food	NNS
6912	6757	21	of	of	IN
6912	6757	22	your	-PRON-	PRP$
6912	6757	23	menu	menu	NN
6912	6757	24	.	.	.
6912	6758	1	How	how	WRB
6912	6758	2	do	do	VBP
6912	6758	3	the	the	DT
6912	6758	4	total	total	JJ
6912	6758	5	Calories	calorie	NNS
6912	6758	6	compare	compare	VB
6912	6758	7	with	with	IN
6912	6758	8	the	the	DT
6912	6758	9	dinner	dinner	NN
6912	6758	10	energy	energy	NN
6912	6758	11	requirement	requirement	NN
6912	6758	12	of	of	IN
6912	6758	13	an	an	DT
6912	6758	14	average	average	JJ
6912	6758	15	man	man	NN
6912	6758	16	or	or	CC
6912	6758	17	woman	woman	NN
6912	6758	18	?	?	.
6912	6759	1	Are	be	VBP
6912	6759	2	the	the	DT
6912	6759	3	Calories	Calories	NNPS
6912	6759	4	derived	derive	VBN
6912	6759	5	from	from	IN
6912	6759	6	protein	protein	NN
6912	6759	7	from	from	IN
6912	6759	8	10	10	CD
6912	6759	9	to	to	TO
6912	6759	10	15	15	CD
6912	6759	11	per	per	NN
6912	6759	12	cent	cent	NN
6912	6759	13	of	of	IN
6912	6759	14	the	the	DT
6912	6759	15	total	total	JJ
6912	6759	16	Calories	calorie	NNS
6912	6759	17	?	?	.
6912	6760	1	If	if	IN
6912	6760	2	necessary	necessary	JJ
6912	6760	3	,	,	,
6912	6760	4	change	change	VB
6912	6760	5	your	-PRON-	PRP$
6912	6760	6	menu	menu	NN
6912	6760	7	so	so	IN
6912	6760	8	that	that	IN
6912	6760	9	its	-PRON-	PRP$
6912	6760	10	total	total	JJ
6912	6760	11	Calories	calorie	NNS
6912	6760	12	meet	meet	VBP
6912	6760	13	the	the	DT
6912	6760	14	dinner	dinner	NN
6912	6760	15	energy	energy	NN
6912	6760	16	requirements	requirement	NNS
6912	6760	17	of	of	IN
6912	6760	18	an	an	DT
6912	6760	19	average	average	JJ
6912	6760	20	man	man	NN
6912	6760	21	or	or	CC
6912	6760	22	woman	woman	NN
6912	6760	23	and	and	CC
6912	6760	24	its	-PRON-	PRP$
6912	6760	25	Calories	calorie	NNS
6912	6760	26	derived	derive	VBN
6912	6760	27	from	from	IN
6912	6760	28	protein	protein	NN
6912	6760	29	are	be	VBP
6912	6760	30	from	from	IN
6912	6760	31	10	10	CD
6912	6760	32	to	to	TO
6912	6760	33	15	15	CD
6912	6760	34	per	per	NN
6912	6760	35	cent	cent	NN
6912	6760	36	of	of	IN
6912	6760	37	the	the	DT
6912	6760	38	total	total	JJ
6912	6760	39	Calories	calorie	NNS
6912	6760	40	.	.	.
6912	6761	1	The	the	DT
6912	6761	2	pupil	pupil	NN
6912	6761	3	should	should	MD
6912	6761	4	note	note	VB
6912	6761	5	that	that	IN
6912	6761	6	the	the	DT
6912	6761	7	Calorific	Calorific	NNP
6912	6761	8	value	value	NN
6912	6761	9	of	of	IN
6912	6761	10	meals	meal	NNS
6912	6761	11	is	be	VBZ
6912	6761	12	usually	usually	RB
6912	6761	13	correct	correct	JJ
6912	6761	14	if	if	IN
6912	6761	15	the	the	DT
6912	6761	16	suggestions	suggestion	NNS
6912	6761	17	for	for	IN
6912	6761	18	menu	menu	NN
6912	6761	19	-	-	HYPH
6912	6761	20	making	making	NN
6912	6761	21	given	give	VBN
6912	6761	22	in	in	IN
6912	6761	23	Lesson	Lesson	NNP
6912	6761	24	CV	CV	NNP
6912	6761	25	are	be	VBP
6912	6761	26	followed	follow	VBN
6912	6761	27	.	.	.
6912	6762	1	Cook	cook	VB
6912	6762	2	and	and	CC
6912	6762	3	serve	serve	VB
6912	6762	4	the	the	DT
6912	6762	5	dinner	dinner	NN
6912	6762	6	.	.	.
6912	6763	1	Follow	follow	VB
6912	6763	2	the	the	DT
6912	6763	3	Russian	russian	JJ
6912	6763	4	or	or	CC
6912	6763	5	Compromise	Compromise	NNP
6912	6763	6	Style	Style	NNP
6912	6763	7	of	of	IN
6912	6763	8	serving	serve	VBG
6912	6763	9	.	.	.
6912	6764	1	Serve	serve	VB
6912	6764	2	the	the	DT
6912	6764	3	dinner	dinner	NN
6912	6764	4	with	with	IN
6912	6764	5	a	a	DT
6912	6764	6	maid	maid	NN
6912	6764	7	.	.	.
6912	6765	1	[	[	-LRB-
6912	6765	2	Footnote	Footnote	NNP
6912	6765	3	107	107	CD
6912	6765	4	:	:	:
6912	6765	5	See	see	VB
6912	6765	6	Footnote	Footnote	NNP
6912	6765	7	101	101	CD
6912	6765	8	.	.	.
6912	6765	9	]	]	-RRB-
6912	6766	1	LESSON	LESSON	NNP
6912	6766	2	CXXXIII	CXXXIII	NNP
6912	6766	3	REVIEW	REVIEW	NNP
6912	6766	4	--	--	:
6912	6766	5	MEAL	MEAL	NNP
6912	6766	6	COOKING	COOKING	NNP
6912	6766	7	MENU	menu	NN
6912	6766	8	Rolled	roll	VBD
6912	6766	9	Beef	Beef	NNP
6912	6766	10	Steak	Steak	NNP
6912	6766	11	Stuffed	Stuffed	NNP
6912	6766	12	Baked	Baked	NNP
6912	6766	13	Potato	potato	NN
6912	6766	14	Drop	drop	NN
6912	6766	15	Biscuits	biscuit	NNS
6912	6766	16	See	see	VBP
6912	6766	17	Lesson	Lesson	NNP
6912	6766	18	XIV	XIV	NNP
6912	6766	19	for	for	IN
6912	6766	20	suggestions	suggestion	NNS
6912	6766	21	regarding	regard	VBG
6912	6766	22	the	the	DT
6912	6766	23	preparation	preparation	NN
6912	6766	24	of	of	IN
6912	6766	25	the	the	DT
6912	6766	26	lesson	lesson	NN
6912	6766	27	.	.	.
6912	6767	1	LESSON	LESSON	NNP
6912	6767	2	CXXXIV	CXXXIV	NNP
6912	6767	3	HOME	home	NN
6912	6767	4	PROJECTS	PROJECTS	NNP
6912	6767	5	[	[	-LRB-
6912	6767	6	Footnote	Footnote	NNP
6912	6767	7	108	108	CD
6912	6767	8	:	:	:
6912	6767	9	See	see	VB
6912	6767	10	Lesson	Lesson	NNP
6912	6767	11	IX	IX	NNP
6912	6767	12	.	.	.
6912	6767	13	]	]	-RRB-
6912	6768	1	SUGGESTIONS	SUGGESTIONS	NNP
6912	6768	2	FOR	for	IN
6912	6768	3	HOME	home	NN
6912	6768	4	WORK.--Plan	work.--plan	NN
6912	6768	5	and	and	CC
6912	6768	6	cook	cook	NNP
6912	6768	7	meals	meal	NNS
6912	6768	8	.	.	.
6912	6769	1	From	from	IN
6912	6769	2	the	the	DT
6912	6769	3	Table	table	NN
6912	6769	4	of	of	IN
6912	6769	5	100-Calorie	100-Calorie	NNP
6912	6769	6	Portions	Portions	NNPS
6912	6769	7	estimate	estimate	VBP
6912	6769	8	the	the	DT
6912	6769	9	fuel	fuel	NN
6912	6769	10	value	value	NN
6912	6769	11	of	of	IN
6912	6769	12	the	the	DT
6912	6769	13	meals	meal	NNS
6912	6769	14	you	-PRON-	PRP
6912	6769	15	prepare	prepare	VBP
6912	6769	16	.	.	.
6912	6770	1	SUGGESTED	suggest	VBN
6912	6770	2	AIMS	aim	NNS
6912	6770	3	:	:	:
6912	6770	4	To	to	TO
6912	6770	5	compare	compare	VB
6912	6770	6	the	the	DT
6912	6770	7	fuel	fuel	NN
6912	6770	8	value	value	NN
6912	6770	9	of	of	IN
6912	6770	10	the	the	DT
6912	6770	11	meals	meal	NNS
6912	6770	12	with	with	IN
6912	6770	13	the	the	DT
6912	6770	14	energy	energy	NN
6912	6770	15	requirements	requirement	NNS
6912	6770	16	secured	secure	VBN
6912	6770	17	in	in	IN
6912	6770	18	answering	answer	VBG
6912	6770	19	the	the	DT
6912	6770	20	_	_	NNP
6912	6770	21	Questions	Questions	NNPS
6912	6770	22	_	_	NNP
6912	6770	23	in	in	IN
6912	6770	24	Lesson	Lesson	NNP
6912	6770	25	CXXXI	CXXXI	NNP
6912	6770	26	.	.	.
6912	6771	1	To	to	TO
6912	6771	2	use	use	VB
6912	6771	3	these	these	DT
6912	6771	4	comparisons	comparison	NNS
6912	6771	5	as	as	IN
6912	6771	6	a	a	DT
6912	6771	7	basis	basis	NN
6912	6771	8	on	on	IN
6912	6771	9	which	which	WDT
6912	6771	10	to	to	TO
6912	6771	11	plan	plan	VB
6912	6771	12	meals	meal	NNS
6912	6771	13	more	more	RBR
6912	6771	14	nearly	nearly	RB
6912	6771	15	approaching	approach	VBG
6912	6771	16	the	the	DT
6912	6771	17	desired	desire	VBN
6912	6771	18	energy	energy	NN
6912	6771	19	requirements	requirement	NNS
6912	6771	20	.	.	.
6912	6772	1	DIVISION	DIVISION	NNP
6912	6772	2	THIRTEEN	THIRTEEN	VBD
6912	6772	3	YEAST	yeast	NN
6912	6772	4	BREADS	bread	NNS
6912	6772	5	:	:	:
6912	6772	6	STIFF	STIFF	NNP
6912	6772	7	DOUGHS	DOUGHS	NNP
6912	6772	8	LESSON	LESSON	NNP
6912	6772	9	CXXXV	CXXXV	NNP
6912	6772	10	YEAST	yeast	NN
6912	6772	11	--	--	:
6912	6772	12	LOAF	LOAF	NNP
6912	6772	13	BREAD	BREAD	NNP
6912	6772	14	EXPERIMENT	EXPERIMENT	NNP
6912	6772	15	77	77	CD
6912	6772	16	:	:	:
6912	6772	17	CONDITIONS	conditions	NN
6912	6772	18	FOR	for	IN
6912	6772	19	GROWTH	GROWTH	NNS
6912	6772	20	OF	of	IN
6912	6772	21	THE	the	DT
6912	6772	22	YEAST	yeast	NN
6912	6772	23	PLANT.--(_a	plant.--(_a	CD
6912	6772	24	_	_	NNP
6912	6772	25	)	)	-RRB-
6912	6772	26	Mix	Mix	NNP
6912	6772	27	1	1	CD
6912	6772	28	tablespoonful	tablespoonful	NN
6912	6772	29	of	of	IN
6912	6772	30	flour	flour	NN
6912	6772	31	,	,	,
6912	6772	32	1	1	CD
6912	6772	33	tablespoonful	tablespoonful	JJ
6912	6772	34	of	of	IN
6912	6772	35	sugar	sugar	NN
6912	6772	36	,	,	,
6912	6772	37	3/4	3/4	CD
6912	6772	38	cake	cake	NN
6912	6772	39	compressed	compress	VBN
6912	6772	40	yeast	yeast	NN
6912	6772	41	,	,	,
6912	6772	42	and	and	CC
6912	6772	43	5	5	CD
6912	6772	44	tablespoonfuls	tablespoonful	NNS
6912	6772	45	of	of	IN
6912	6772	46	cold	cold	JJ
6912	6772	47	water	water	NN
6912	6772	48	.	.	.
6912	6773	1	Put	put	VB
6912	6773	2	1	1	CD
6912	6773	3	tablespoonful	tablespoonful	NN
6912	6773	4	of	of	IN
6912	6773	5	the	the	DT
6912	6773	6	mixture	mixture	NN
6912	6773	7	in	in	IN
6912	6773	8	a	a	DT
6912	6773	9	test	test	NN
6912	6773	10	tube	tube	NN
6912	6773	11	and	and	CC
6912	6773	12	mark	mark	VB
6912	6773	13	the	the	DT
6912	6773	14	tube	tube	NN
6912	6773	15	"	"	``
6912	6773	16	_	_	NNP
6912	6773	17	a	a	DT
6912	6773	18	_	_	NNP
6912	6773	19	.	.	.
6912	6773	20	"	"	''
6912	6774	1	Fill	fill	VB
6912	6774	2	the	the	DT
6912	6774	3	tube	tube	NN
6912	6774	4	nearly	nearly	RB
6912	6774	5	full	full	JJ
6912	6774	6	of	of	IN
6912	6774	7	lukewarm	lukewarm	JJ
6912	6774	8	water	water	NN
6912	6774	9	and	and	CC
6912	6774	10	stand	stand	VB
6912	6774	11	in	in	IN
6912	6774	12	a	a	DT
6912	6774	13	warm	warm	JJ
6912	6774	14	place	place	NN
6912	6774	15	for	for	IN
6912	6774	16	15	15	CD
6912	6774	17	minutes	minute	NNS
6912	6774	18	.	.	.
6912	6775	1	Examine	examine	VB
6912	6775	2	,	,	,
6912	6775	3	noting	note	VBG
6912	6775	4	especially	especially	RB
6912	6775	5	the	the	DT
6912	6775	6	appearance	appearance	NN
6912	6775	7	at	at	IN
6912	6775	8	the	the	DT
6912	6775	9	top	top	NN
6912	6775	10	of	of	IN
6912	6775	11	the	the	DT
6912	6775	12	test	test	NN
6912	6775	13	tube	tube	NN
6912	6775	14	.	.	.
6912	6776	1	What	what	WDT
6912	6776	2	kind	kind	NN
6912	6776	3	of	of	IN
6912	6776	4	substance	substance	NN
6912	6776	5	(	(	-LRB-
6912	6776	6	gas	gas	NN
6912	6776	7	,	,	,
6912	6776	8	liquid	liquid	NN
6912	6776	9	,	,	,
6912	6776	10	or	or	CC
6912	6776	11	solid	solid	JJ
6912	6776	12	)	)	-RRB-
6912	6776	13	has	have	VBZ
6912	6776	14	been	be	VBN
6912	6776	15	formed	form	VBN
6912	6776	16	by	by	IN
6912	6776	17	the	the	DT
6912	6776	18	growth	growth	NN
6912	6776	19	of	of	IN
6912	6776	20	the	the	DT
6912	6776	21	yeast	yeast	NN
6912	6776	22	plants	plant	NNS
6912	6776	23	?	?	.
6912	6777	1	(	(	-LRB-
6912	6777	2	_	_	NNP
6912	6777	3	b	b	NNP
6912	6777	4	_	_	NNP
6912	6777	5	)	)	-RRB-
6912	6777	6	Put	put	VB
6912	6777	7	1	1	CD
6912	6777	8	teaspoonful	teaspoonful	NN
6912	6777	9	of	of	IN
6912	6777	10	the	the	DT
6912	6777	11	yeast	yeast	NN
6912	6777	12	mixture	mixture	NN
6912	6777	13	in	in	IN
6912	6777	14	a	a	DT
6912	6777	15	test	test	NN
6912	6777	16	tube	tube	NN
6912	6777	17	,	,	,
6912	6777	18	and	and	CC
6912	6777	19	fill	fill	VBP
6912	6777	20	nearly	nearly	RB
6912	6777	21	full	full	JJ
6912	6777	22	of	of	IN
6912	6777	23	boiling	boil	VBG
6912	6777	24	water	water	NN
6912	6777	25	.	.	.
6912	6778	1	Label	Label	NNP
6912	6778	2	it	-PRON-	PRP
6912	6778	3	"	"	``
6912	6778	4	_	_	NNP
6912	6778	5	b	b	NNP
6912	6778	6	_	_	NNP
6912	6778	7	"	"	''
6912	6778	8	and	and	CC
6912	6778	9	after	after	IN
6912	6778	10	15	15	CD
6912	6778	11	minutes	minute	NNS
6912	6778	12	examine	examine	VBP
6912	6778	13	.	.	.
6912	6779	1	Is	be	VBZ
6912	6779	2	there	there	EX
6912	6779	3	any	any	DT
6912	6779	4	change	change	NN
6912	6779	5	in	in	IN
6912	6779	6	the	the	DT
6912	6779	7	contents	content	NNS
6912	6779	8	of	of	IN
6912	6779	9	the	the	DT
6912	6779	10	tube	tube	NN
6912	6779	11	?	?	.
6912	6780	1	What	what	WP
6912	6780	2	has	have	VBZ
6912	6780	3	happened	happen	VBN
6912	6780	4	to	to	IN
6912	6780	5	the	the	DT
6912	6780	6	yeast	yeast	NN
6912	6780	7	plants	plant	NNS
6912	6780	8	?	?	.
6912	6781	1	(	(	-LRB-
6912	6781	2	_	_	NNP
6912	6781	3	c	c	NNP
6912	6781	4	_	_	NNP
6912	6781	5	)	)	-RRB-
6912	6781	6	Put	put	VB
6912	6781	7	1	1	CD
6912	6781	8	teaspoonful	teaspoonful	NN
6912	6781	9	of	of	IN
6912	6781	10	the	the	DT
6912	6781	11	yeast	yeast	NN
6912	6781	12	mixture	mixture	NN
6912	6781	13	in	in	IN
6912	6781	14	a	a	DT
6912	6781	15	test	test	NN
6912	6781	16	tube	tube	NN
6912	6781	17	,	,	,
6912	6781	18	fill	fill	VBP
6912	6781	19	nearly	nearly	RB
6912	6781	20	full	full	JJ
6912	6781	21	of	of	IN
6912	6781	22	cold	cold	JJ
6912	6781	23	water	water	NN
6912	6781	24	,	,	,
6912	6781	25	and	and	CC
6912	6781	26	label	label	VB
6912	6781	27	it	-PRON-	PRP
6912	6781	28	"	"	``
6912	6781	29	_	_	NNP
6912	6781	30	c	c	NNP
6912	6781	31	_	_	NNP
6912	6781	32	.	.	.
6912	6781	33	"	"	''
6912	6782	1	Surround	surround	VB
6912	6782	2	it	-PRON-	PRP
6912	6782	3	with	with	IN
6912	6782	4	cracked	crack	VBN
6912	6782	5	ice	ice	NN
6912	6782	6	or	or	CC
6912	6782	7	,	,	,
6912	6782	8	if	if	IN
6912	6782	9	the	the	DT
6912	6782	10	weather	weather	NN
6912	6782	11	is	be	VBZ
6912	6782	12	cold	cold	JJ
6912	6782	13	,	,	,
6912	6782	14	place	place	VB
6912	6782	15	it	-PRON-	PRP
6912	6782	16	out	out	IN
6912	6782	17	of	of	IN
6912	6782	18	doors	door	NNS
6912	6782	19	.	.	.
6912	6783	1	After	after	IN
6912	6783	2	15	15	CD
6912	6783	3	minutes	minute	NNS
6912	6783	4	examine	examine	VBP
6912	6783	5	.	.	.
6912	6784	1	Is	be	VBZ
6912	6784	2	there	there	EX
6912	6784	3	any	any	DT
6912	6784	4	change	change	NN
6912	6784	5	in	in	IN
6912	6784	6	the	the	DT
6912	6784	7	contents	content	NNS
6912	6784	8	of	of	IN
6912	6784	9	the	the	DT
6912	6784	10	tube	tube	NN
6912	6784	11	?	?	.
6912	6785	1	Why	why	WRB
6912	6785	2	do	do	VBP
6912	6785	3	not	not	RB
6912	6785	4	the	the	DT
6912	6785	5	yeast	yeast	NN
6912	6785	6	plants	plant	NNS
6912	6785	7	grow	grow	VB
6912	6785	8	?	?	.
6912	6786	1	(	(	-LRB-
6912	6786	2	_	_	NNP
6912	6786	3	d	d	NNP
6912	6786	4	_	_	NNP
6912	6786	5	)	)	-RRB-
6912	6786	6	Surround	surround	VB
6912	6786	7	the	the	DT
6912	6786	8	tube	tube	NN
6912	6786	9	marked	mark	VBN
6912	6786	10	"	"	``
6912	6786	11	_	_	NNP
6912	6786	12	c	c	NNP
6912	6786	13	_	_	NNP
6912	6786	14	"	"	''
6912	6786	15	with	with	IN
6912	6786	16	lukewarm	lukewarm	JJ
6912	6786	17	water	water	NN
6912	6786	18	and	and	CC
6912	6786	19	stand	stand	VB
6912	6786	20	in	in	IN
6912	6786	21	a	a	DT
6912	6786	22	warm	warm	JJ
6912	6786	23	place	place	NN
6912	6786	24	.	.	.
6912	6787	1	After	after	IN
6912	6787	2	15	15	CD
6912	6787	3	minutes	minute	NNS
6912	6787	4	examine	examine	VBP
6912	6787	5	.	.	.
6912	6788	1	Are	be	VBP
6912	6788	2	the	the	DT
6912	6788	3	yeast	yeast	NN
6912	6788	4	plants	plant	NNS
6912	6788	5	growing	grow	VBG
6912	6788	6	?	?	.
6912	6789	1	Does	do	VBZ
6912	6789	2	freezing	freeze	VBG
6912	6789	3	kill	kill	VB
6912	6789	4	yeast	yeast	NN
6912	6789	5	plants	plant	NNS
6912	6789	6	?	?	.
6912	6790	1	(	(	-LRB-
6912	6790	2	_	_	NNP
6912	6790	3	e	e	NNP
6912	6790	4	_	_	NNP
6912	6790	5	)	)	-RRB-
6912	6790	6	Mix	mix	VB
6912	6790	7	1/8	1/8	CD
6912	6790	8	cake	cake	NN
6912	6790	9	yeast	yeast	NN
6912	6790	10	with	with	IN
6912	6790	11	a	a	DT
6912	6790	12	little	little	JJ
6912	6790	13	lukewarm	lukewarm	JJ
6912	6790	14	water	water	NN
6912	6790	15	.	.	.
6912	6791	1	Stand	stand	VB
6912	6791	2	in	in	IN
6912	6791	3	a	a	DT
6912	6791	4	warm	warm	JJ
6912	6791	5	place	place	NN
6912	6791	6	and	and	CC
6912	6791	7	after	after	IN
6912	6791	8	15	15	CD
6912	6791	9	minutes	minute	NNS
6912	6791	10	examine	examine	VBP
6912	6791	11	.	.	.
6912	6792	1	Will	Will	MD
6912	6792	2	yeast	yeast	NN
6912	6792	3	grow	grow	VB
6912	6792	4	in	in	IN
6912	6792	5	water	water	NN
6912	6792	6	alone	alone	RB
6912	6792	7	?	?	.
6912	6793	1	(	(	-LRB-
6912	6793	2	_	_	NNP
6912	6793	3	f	f	NNP
6912	6793	4	_	_	NNP
6912	6793	5	)	)	-RRB-
6912	6793	6	Mix	mix	VB
6912	6793	7	1/8	1/8	CD
6912	6793	8	cake	cake	NN
6912	6793	9	yeast	yeast	NN
6912	6793	10	,	,	,
6912	6793	11	1	1	CD
6912	6793	12	tablespoonful	tablespoonful	JJ
6912	6793	13	of	of	IN
6912	6793	14	sugar	sugar	NN
6912	6793	15	,	,	,
6912	6793	16	and	and	CC
6912	6793	17	a	a	DT
6912	6793	18	little	little	JJ
6912	6793	19	lukewarm	lukewarm	JJ
6912	6793	20	water	water	NN
6912	6793	21	.	.	.
6912	6794	1	Set	Set	VBN
6912	6794	2	aside	aside	RB
6912	6794	3	in	in	IN
6912	6794	4	a	a	DT
6912	6794	5	warm	warm	JJ
6912	6794	6	place	place	NN
6912	6794	7	so	so	IN
6912	6794	8	that	that	IN
6912	6794	9	the	the	DT
6912	6794	10	yeast	yeast	NN
6912	6794	11	plants	plant	NNS
6912	6794	12	may	may	MD
6912	6794	13	grow	grow	VB
6912	6794	14	.	.	.
6912	6795	1	Then	then	RB
6912	6795	2	examine	examine	VB
6912	6795	3	under	under	IN
6912	6795	4	the	the	DT
6912	6795	5	microscope	microscope	NN
6912	6795	6	.	.	.
6912	6796	1	Are	be	VBP
6912	6796	2	there	there	EX
6912	6796	3	any	any	DT
6912	6796	4	budding	budding	JJ
6912	6796	5	yeast	yeast	NN
6912	6796	6	cells	cell	NNS
6912	6796	7	?	?	.
6912	6797	1	Make	make	VB
6912	6797	2	a	a	DT
6912	6797	3	drawing	drawing	NN
6912	6797	4	of	of	IN
6912	6797	5	the	the	DT
6912	6797	6	plants	plant	NNS
6912	6797	7	as	as	IN
6912	6797	8	they	-PRON-	PRP
6912	6797	9	appear	appear	VBP
6912	6797	10	under	under	IN
6912	6797	11	the	the	DT
6912	6797	12	microscope	microscope	NN
6912	6797	13	.	.	.
6912	6798	1	Draw	draw	VB
6912	6798	2	at	at	RB
6912	6798	3	least	least	RBS
6912	6798	4	two	two	CD
6912	6798	5	practical	practical	JJ
6912	6798	6	conclusions	conclusion	NNS
6912	6798	7	from	from	IN
6912	6798	8	these	these	DT
6912	6798	9	experiments	experiment	NNS
6912	6798	10	as	as	IN
6912	6798	11	to	to	IN
6912	6798	12	the	the	DT
6912	6798	13	use	use	NN
6912	6798	14	and	and	CC
6912	6798	15	care	care	NN
6912	6798	16	of	of	IN
6912	6798	17	yeast	yeast	NN
6912	6798	18	for	for	IN
6912	6798	19	bread	bread	NN
6912	6798	20	making	make	VBG
6912	6798	21	[	[	-LRB-
6912	6798	22	Illustration	illustration	NN
6912	6798	23	:	:	:
6912	6798	24	From	from	IN
6912	6798	25	_	_	NNP
6912	6798	26	Farmers	Farmers	NNP
6912	6798	27	'	'	POS
6912	6798	28	Bulletin	Bulletin	NNP
6912	6798	29	398	398	CD
6912	6798	30	_	_	NNP
6912	6798	31	FIGURE	FIGURE	NNP
6912	6798	32	86	86	CD
6912	6798	33	-	-	HYPH
6912	6798	34	-GROWING	-growing	NN
6912	6798	35	YEAST	yeast	NN
6912	6798	36	PLANTS	plant	NNS
6912	6798	37	]	]	-RRB-
6912	6798	38	PROPERTIES	PROPERTIES	NNP
6912	6798	39	OF	of	IN
6912	6798	40	YEAST.--Yeast	yeast.--yeast	NN
6912	6798	41	consists	consist	VBZ
6912	6798	42	of	of	IN
6912	6798	43	a	a	DT
6912	6798	44	mass	mass	NN
6912	6798	45	of	of	IN
6912	6798	46	microscopic	microscopic	JJ
6912	6798	47	plants	plant	NNS
6912	6798	48	(	(	-LRB-
6912	6798	49	see	see	VB
6912	6798	50	Figure	Figure	NNP
6912	6798	51	86	86	CD
6912	6798	52	)	)	-RRB-
6912	6798	53	.	.	.
6912	6799	1	When	when	WRB
6912	6799	2	placed	place	VBN
6912	6799	3	under	under	IN
6912	6799	4	proper	proper	JJ
6912	6799	5	conditions	condition	NNS
6912	6799	6	these	these	DT
6912	6799	7	plants	plant	NNS
6912	6799	8	grow	grow	VBP
6912	6799	9	rapidly	rapidly	RB
6912	6799	10	,	,	,
6912	6799	11	and	and	CC
6912	6799	12	in	in	IN
6912	6799	13	so	so	RB
6912	6799	14	doing	do	VBG
6912	6799	15	they	-PRON-	PRP
6912	6799	16	separate	separate	VBP
6912	6799	17	the	the	DT
6912	6799	18	sugar	sugar	NN
6912	6799	19	that	that	WDT
6912	6799	20	exists	exist	VBZ
6912	6799	21	in	in	IN
6912	6799	22	flour	flour	NN
6912	6799	23	into	into	IN
6912	6799	24	carbon	carbon	NN
6912	6799	25	dioxide	dioxide	NN
6912	6799	26	and	and	CC
6912	6799	27	alcohol	alcohol	NN
6912	6799	28	.	.	.
6912	6800	1	The	the	DT
6912	6800	2	carbon	carbon	NN
6912	6800	3	dioxide	dioxide	NN
6912	6800	4	lightens	lighten	VBZ
6912	6800	5	dough	dough	NN
6912	6800	6	.	.	.
6912	6801	1	The	the	DT
6912	6801	2	alcohol	alcohol	NN
6912	6801	3	passes	pass	VBZ
6912	6801	4	off	off	RP
6912	6801	5	as	as	IN
6912	6801	6	vapor	vapor	NN
6912	6801	7	in	in	IN
6912	6801	8	baking	baking	NN
6912	6801	9	.	.	.
6912	6802	1	Plants	plant	NNS
6912	6802	2	need	need	VBP
6912	6802	3	moisture	moisture	NN
6912	6802	4	,	,	,
6912	6802	5	warmth	warmth	NN
6912	6802	6	,	,	,
6912	6802	7	light	light	NN
6912	6802	8	,	,	,
6912	6802	9	and	and	CC
6912	6802	10	the	the	DT
6912	6802	11	food	food	NN
6912	6802	12	that	that	WDT
6912	6802	13	is	be	VBZ
6912	6802	14	furnished	furnish	VBN
6912	6802	15	by	by	IN
6912	6802	16	the	the	DT
6912	6802	17	air	air	NN
6912	6802	18	and	and	CC
6912	6802	19	soil	soil	NN
6912	6802	20	for	for	IN
6912	6802	21	their	-PRON-	PRP$
6912	6802	22	growth	growth	NN
6912	6802	23	.	.	.
6912	6803	1	Yeast	yeast	NN
6912	6803	2	plants	plant	NNS
6912	6803	3	require	require	VBP
6912	6803	4	all	all	DT
6912	6803	5	of	of	IN
6912	6803	6	these	these	DT
6912	6803	7	except	except	IN
6912	6803	8	light	light	NN
6912	6803	9	.	.	.
6912	6804	1	They	-PRON-	PRP
6912	6804	2	are	be	VBP
6912	6804	3	not	not	RB
6912	6804	4	green	green	JJ
6912	6804	5	plants	plant	NNS
6912	6804	6	,	,	,
6912	6804	7	hence	hence	RB
6912	6804	8	they	-PRON-	PRP
6912	6804	9	need	need	VBP
6912	6804	10	no	no	DT
6912	6804	11	light	light	NN
6912	6804	12	.	.	.
6912	6805	1	Moisture	moisture	NN
6912	6805	2	is	be	VBZ
6912	6805	3	obtained	obtain	VBN
6912	6805	4	from	from	IN
6912	6805	5	the	the	DT
6912	6805	6	water	water	NN
6912	6805	7	,	,	,
6912	6805	8	milk	milk	NN
6912	6805	9	,	,	,
6912	6805	10	or	or	CC
6912	6805	11	other	other	JJ
6912	6805	12	liquids	liquid	NNS
6912	6805	13	used	use	VBN
6912	6805	14	in	in	IN
6912	6805	15	bread	bread	NN
6912	6805	16	dough	dough	NN
6912	6805	17	.	.	.
6912	6806	1	Yeast	yeast	NN
6912	6806	2	thrives	thrive	VBZ
6912	6806	3	at	at	IN
6912	6806	4	a	a	DT
6912	6806	5	temperature	temperature	NN
6912	6806	6	of	of	IN
6912	6806	7	90	90	CD
6912	6806	8	degrees	degree	NNS
6912	6806	9	F.	F.	NNP
6912	6806	10	It	-PRON-	PRP
6912	6806	11	is	be	VBZ
6912	6806	12	killed	kill	VBN
6912	6806	13	by	by	IN
6912	6806	14	a	a	DT
6912	6806	15	temperature	temperature	NN
6912	6806	16	above	above	IN
6912	6806	17	130	130	CD
6912	6806	18	degrees	degree	NNS
6912	6806	19	F.	F.	NNP
6912	6806	20	Hence	hence	RB
6912	6806	21	the	the	DT
6912	6806	22	yeast	yeast	NN
6912	6806	23	is	be	VBZ
6912	6806	24	mixed	mix	VBN
6912	6806	25	with	with	IN
6912	6806	26	lukewarm	lukewarm	JJ
6912	6806	27	water	water	NN
6912	6806	28	.	.	.
6912	6807	1	The	the	DT
6912	6807	2	other	other	JJ
6912	6807	3	liquids	liquid	NNS
6912	6807	4	that	that	WDT
6912	6807	5	are	be	VBP
6912	6807	6	added	add	VBN
6912	6807	7	to	to	IN
6912	6807	8	it	-PRON-	PRP
6912	6807	9	are	be	VBP
6912	6807	10	of	of	IN
6912	6807	11	the	the	DT
6912	6807	12	same	same	JJ
6912	6807	13	temperature	temperature	NN
6912	6807	14	.	.	.
6912	6808	1	Also	also	RB
6912	6808	2	,	,	,
6912	6808	3	the	the	DT
6912	6808	4	dough	dough	NN
6912	6808	5	is	be	VBZ
6912	6808	6	placed	place	VBN
6912	6808	7	in	in	IN
6912	6808	8	a	a	DT
6912	6808	9	warm	warm	JJ
6912	6808	10	place	place	NN
6912	6808	11	while	while	IN
6912	6808	12	it	-PRON-	PRP
6912	6808	13	is	be	VBZ
6912	6808	14	rising	rise	VBG
6912	6808	15	,	,	,
6912	6808	16	or	or	CC
6912	6808	17	while	while	IN
6912	6808	18	the	the	DT
6912	6808	19	yeast	yeast	NN
6912	6808	20	plants	plant	NNS
6912	6808	21	are	be	VBP
6912	6808	22	growing	grow	VBG
6912	6808	23	.	.	.
6912	6809	1	The	the	DT
6912	6809	2	food	food	NN
6912	6809	3	required	require	VBN
6912	6809	4	for	for	IN
6912	6809	5	the	the	DT
6912	6809	6	rapid	rapid	JJ
6912	6809	7	growth	growth	NN
6912	6809	8	of	of	IN
6912	6809	9	the	the	DT
6912	6809	10	yeast	yeast	NN
6912	6809	11	is	be	VBZ
6912	6809	12	obtained	obtain	VBN
6912	6809	13	from	from	IN
6912	6809	14	the	the	DT
6912	6809	15	protein	protein	NN
6912	6809	16	and	and	CC
6912	6809	17	carbohydrates	carbohydrate	NNS
6912	6809	18	in	in	IN
6912	6809	19	the	the	DT
6912	6809	20	flour	flour	NN
6912	6809	21	.	.	.
6912	6810	1	_	_	NNP
6912	6810	2	Compressed	Compressed	NNP
6912	6810	3	yeast	yeast	NN
6912	6810	4	cakes	cake	NNS
6912	6810	5	_	_	NNP
6912	6810	6	which	which	WDT
6912	6810	7	are	be	VBP
6912	6810	8	wrapped	wrap	VBN
6912	6810	9	in	in	IN
6912	6810	10	tinfoil	tinfoil	NN
6912	6810	11	and	and	CC
6912	6810	12	received	receive	VBD
6912	6810	13	fresh	fresh	JJ
6912	6810	14	at	at	IN
6912	6810	15	the	the	DT
6912	6810	16	market	market	NN
6912	6810	17	every	every	DT
6912	6810	18	day	day	NN
6912	6810	19	or	or	CC
6912	6810	20	two	two	CD
6912	6810	21	are	be	VBP
6912	6810	22	the	the	DT
6912	6810	23	most	most	RBS
6912	6810	24	satisfactory	satisfactory	JJ
6912	6810	25	to	to	TO
6912	6810	26	use	use	VB
6912	6810	27	.	.	.
6912	6811	1	This	this	DT
6912	6811	2	yeast	yeast	NN
6912	6811	3	must	must	MD
6912	6811	4	be	be	VB
6912	6811	5	fresh	fresh	JJ
6912	6811	6	for	for	IN
6912	6811	7	successful	successful	JJ
6912	6811	8	bread	bread	NN
6912	6811	9	making	making	NN
6912	6811	10	.	.	.
6912	6812	1	It	-PRON-	PRP
6912	6812	2	is	be	VBZ
6912	6812	3	fresh	fresh	JJ
6912	6812	4	when	when	WRB
6912	6812	5	it	-PRON-	PRP
6912	6812	6	is	be	VBZ
6912	6812	7	of	of	IN
6912	6812	8	a	a	DT
6912	6812	9	light	light	JJ
6912	6812	10	color	color	NN
6912	6812	11	,	,	,
6912	6812	12	is	be	VBZ
6912	6812	13	free	free	JJ
6912	6812	14	from	from	IN
6912	6812	15	dark	dark	JJ
6912	6812	16	streaks	streak	NNS
6912	6812	17	,	,	,
6912	6812	18	and	and	CC
6912	6812	19	is	be	VBZ
6912	6812	20	crumbly	crumbly	RB
6912	6812	21	in	in	IN
6912	6812	22	texture	texture	NN
6912	6812	23	.	.	.
6912	6813	1	Stiff	Stiff	NNP
6912	6813	2	Dough.--_Approximately	dough.--_approximately	JJ
6912	6813	3	four	four	CD
6912	6813	4	parts	part	NNS
6912	6813	5	of	of	IN
6912	6813	6	flour	flour	NN
6912	6813	7	to	to	IN
6912	6813	8	one	one	CD
6912	6813	9	of	of	IN
6912	6813	10	moisture	moisture	NN
6912	6813	11	are	be	VBP
6912	6813	12	used	use	VBN
6912	6813	13	for	for	IN
6912	6813	14	stiff	stiff	JJ
6912	6813	15	doughs	dough	NNS
6912	6813	16	.	.	.
6912	6813	17	_	_	NNP
6912	6813	18	When	when	WRB
6912	6813	19	sufficient	sufficient	JJ
6912	6813	20	flour	flour	NN
6912	6813	21	has	have	VBZ
6912	6813	22	been	be	VBN
6912	6813	23	added	add	VBN
6912	6813	24	to	to	IN
6912	6813	25	stiff	stiff	JJ
6912	6813	26	dough	dough	NN
6912	6813	27	,	,	,
6912	6813	28	it	-PRON-	PRP
6912	6813	29	should	should	MD
6912	6813	30	not	not	RB
6912	6813	31	cling	cling	VB
6912	6813	32	to	to	IN
6912	6813	33	the	the	DT
6912	6813	34	sides	side	NNS
6912	6813	35	of	of	IN
6912	6813	36	the	the	DT
6912	6813	37	mixing	mix	VBG
6912	6813	38	bowl	bowl	NN
6912	6813	39	.	.	.
6912	6814	1	This	this	DT
6912	6814	2	is	be	VBZ
6912	6814	3	an	an	DT
6912	6814	4	indication	indication	NN
6912	6814	5	to	to	IN
6912	6814	6	the	the	DT
6912	6814	7	pupil	pupil	NN
6912	6814	8	of	of	IN
6912	6814	9	the	the	DT
6912	6814	10	proper	proper	JJ
6912	6814	11	stiffness	stiffness	NN
6912	6814	12	of	of	IN
6912	6814	13	the	the	DT
6912	6814	14	dough	dough	NN
6912	6814	15	.	.	.
6912	6815	1	The	the	DT
6912	6815	2	test	test	NN
6912	6815	3	applies	apply	VBZ
6912	6815	4	,	,	,
6912	6815	5	however	however	RB
6912	6815	6	,	,	,
6912	6815	7	only	only	RB
6912	6815	8	when	when	WRB
6912	6815	9	there	there	EX
6912	6815	10	is	be	VBZ
6912	6815	11	no	no	DT
6912	6815	12	coating	coating	NN
6912	6815	13	of	of	IN
6912	6815	14	flour	flour	NN
6912	6815	15	over	over	IN
6912	6815	16	the	the	DT
6912	6815	17	dough	dough	NN
6912	6815	18	.	.	.
6912	6816	1	One	one	PRP
6912	6816	2	should	should	MD
6912	6816	3	remember	remember	VB
6912	6816	4	that	that	IN
6912	6816	5	the	the	DT
6912	6816	6	softest	soft	JJS
6912	6816	7	dough	dough	NN
6912	6816	8	will	will	MD
6912	6816	9	not	not	RB
6912	6816	10	"	"	``
6912	6816	11	stick	stick	VB
6912	6816	12	,	,	,
6912	6816	13	"	"	''
6912	6816	14	if	if	IN
6912	6816	15	covered	cover	VBN
6912	6816	16	generously	generously	RB
6912	6816	17	with	with	IN
6912	6816	18	flour	flour	NN
6912	6816	19	.	.	.
6912	6817	1	General	General	NNP
6912	6817	2	Suggestions	Suggestions	NNPS
6912	6817	3	for	for	IN
6912	6817	4	Bread	Bread	NNP
6912	6817	5	Making.--Use	Making.--Use	NNP
6912	6817	6	wheat	wheat	NN
6912	6817	7	bread	bread	NN
6912	6817	8	flour	flour	NN
6912	6817	9	,	,	,
6912	6817	10	or	or	CC
6912	6817	11	a	a	DT
6912	6817	12	combination	combination	NN
6912	6817	13	of	of	IN
6912	6817	14	wheat	wheat	NN
6912	6817	15	bread	bread	NN
6912	6817	16	flour	flour	NN
6912	6817	17	with	with	IN
6912	6817	18	whole	whole	JJ
6912	6817	19	wheat	wheat	NN
6912	6817	20	,	,	,
6912	6817	21	or	or	CC
6912	6817	22	graham	graham	JJ
6912	6817	23	flour	flour	NN
6912	6817	24	,	,	,
6912	6817	25	or	or	CC
6912	6817	26	with	with	IN
6912	6817	27	flour	flour	NN
6912	6817	28	or	or	CC
6912	6817	29	meal	meal	NN
6912	6817	30	made	make	VBN
6912	6817	31	from	from	IN
6912	6817	32	other	other	JJ
6912	6817	33	grains	grain	NNS
6912	6817	34	,	,	,
6912	6817	35	in	in	IN
6912	6817	36	making	make	VBG
6912	6817	37	bread	bread	NN
6912	6817	38	.	.	.
6912	6818	1	Flour	flour	NN
6912	6818	2	should	should	MD
6912	6818	3	be	be	VB
6912	6818	4	kept	keep	VBN
6912	6818	5	in	in	IN
6912	6818	6	a	a	DT
6912	6818	7	dry	dry	JJ
6912	6818	8	place	place	NN
6912	6818	9	.	.	.
6912	6819	1	It	-PRON-	PRP
6912	6819	2	is	be	VBZ
6912	6819	3	well	well	JJ
6912	6819	4	to	to	TO
6912	6819	5	warm	warm	JJ
6912	6819	6	flour	flour	NN
6912	6819	7	for	for	IN
6912	6819	8	bread	bread	NN
6912	6819	9	before	before	IN
6912	6819	10	using	use	VBG
6912	6819	11	.	.	.
6912	6820	1	If	if	IN
6912	6820	2	milk	milk	NN
6912	6820	3	is	be	VBZ
6912	6820	4	used	use	VBN
6912	6820	5	,	,	,
6912	6820	6	scald	scald	NNS
6912	6820	7	or	or	CC
6912	6820	8	boil	boil	VB
6912	6820	9	it	-PRON-	PRP
6912	6820	10	to	to	TO
6912	6820	11	prevent	prevent	VB
6912	6820	12	it	-PRON-	PRP
6912	6820	13	from	from	IN
6912	6820	14	souring	souring	NN
6912	6820	15	.	.	.
6912	6821	1	Water	water	NN
6912	6821	2	should	should	MD
6912	6821	3	be	be	VB
6912	6821	4	boiled	boil	VBN
6912	6821	5	and	and	CC
6912	6821	6	then	then	RB
6912	6821	7	cooled	cool	VBN
6912	6821	8	(	(	-LRB-
6912	6821	9	see	see	VB
6912	6821	10	_	_	NNP
6912	6821	11	Why	why	WRB
6912	6821	12	Foods	Foods	NNPS
6912	6821	13	Spoil	Spoil	NNP
6912	6821	14	_	_	NNP
6912	6821	15	)	)	-RRB-
6912	6821	16	.	.	.
6912	6822	1	With	with	IN
6912	6822	2	1	1	CD
6912	6822	3	pint	pint	NN
6912	6822	4	of	of	IN
6912	6822	5	liquid	liquid	NN
6912	6822	6	1/2	1/2	CD
6912	6822	7	to	to	IN
6912	6822	8	1	1	CD
6912	6822	9	cake	cake	NN
6912	6822	10	of	of	IN
6912	6822	11	yeast	yeast	NN
6912	6822	12	should	should	MD
6912	6822	13	be	be	VB
6912	6822	14	used	use	VBN
6912	6822	15	.	.	.
6912	6823	1	When	when	WRB
6912	6823	2	it	-PRON-	PRP
6912	6823	3	is	be	VBZ
6912	6823	4	desired	desire	VBN
6912	6823	5	to	to	TO
6912	6823	6	mix	mix	VB
6912	6823	7	and	and	CC
6912	6823	8	bake	bake	VB
6912	6823	9	bread	bread	NN
6912	6823	10	in	in	IN
6912	6823	11	a	a	DT
6912	6823	12	few	few	JJ
6912	6823	13	hours	hour	NNS
6912	6823	14	,	,	,
6912	6823	15	a	a	DT
6912	6823	16	greater	great	JJR
6912	6823	17	quantity	quantity	NN
6912	6823	18	of	of	IN
6912	6823	19	yeast	yeast	NN
6912	6823	20	may	may	MD
6912	6823	21	be	be	VB
6912	6823	22	used	use	VBN
6912	6823	23	.	.	.
6912	6824	1	If	if	IN
6912	6824	2	the	the	DT
6912	6824	3	yeast	yeast	NN
6912	6824	4	is	be	VBZ
6912	6824	5	fresh	fresh	JJ
6912	6824	6	,	,	,
6912	6824	7	most	most	JJS
6912	6824	8	satisfactory	satisfactory	JJ
6912	6824	9	results	result	NNS
6912	6824	10	are	be	VBP
6912	6824	11	secured	secure	VBN
6912	6824	12	when	when	WRB
6912	6824	13	this	this	DT
6912	6824	14	is	be	VBZ
6912	6824	15	done	do	VBN
6912	6824	16	.	.	.
6912	6825	1	The	the	DT
6912	6825	2	use	use	NN
6912	6825	3	of	of	IN
6912	6825	4	much	much	JJ
6912	6825	5	yeast	yeast	NN
6912	6825	6	,	,	,
6912	6825	7	however	however	RB
6912	6825	8	,	,	,
6912	6825	9	adds	add	VBZ
6912	6825	10	to	to	IN
6912	6825	11	the	the	DT
6912	6825	12	cost	cost	NN
6912	6825	13	of	of	IN
6912	6825	14	bread	bread	NN
6912	6825	15	.	.	.
6912	6826	1	The	the	DT
6912	6826	2	less	less	JJR
6912	6826	3	quantity	quantity	NN
6912	6826	4	of	of	IN
6912	6826	5	yeast	yeast	NN
6912	6826	6	(	(	-LRB-
6912	6826	7	1/2	1/2	CD
6912	6826	8	cake	cake	NN
6912	6826	9	)	)	-RRB-
6912	6826	10	is	be	VBZ
6912	6826	11	used	use	VBN
6912	6826	12	when	when	WRB
6912	6826	13	the	the	DT
6912	6826	14	dough	dough	NN
6912	6826	15	is	be	VBZ
6912	6826	16	allowed	allow	VBN
6912	6826	17	to	to	TO
6912	6826	18	rise	rise	VB
6912	6826	19	overnight	overnight	RB
6912	6826	20	.	.	.
6912	6827	1	Mix	mix	VB
6912	6827	2	1	1	CD
6912	6827	3	yeast	yeast	NN
6912	6827	4	cake	cake	NN
6912	6827	5	in	in	IN
6912	6827	6	1	1	CD
6912	6827	7	cupful	cupful	NN
6912	6827	8	of	of	IN
6912	6827	9	lukewarm	lukewarm	JJ
6912	6827	10	water	water	NN
6912	6827	11	before	before	IN
6912	6827	12	adding	add	VBG
6912	6827	13	the	the	DT
6912	6827	14	rest	rest	NN
6912	6827	15	of	of	IN
6912	6827	16	the	the	DT
6912	6827	17	liquid	liquid	NN
6912	6827	18	.	.	.
6912	6828	1	It	-PRON-	PRP
6912	6828	2	is	be	VBZ
6912	6828	3	desirable	desirable	JJ
6912	6828	4	to	to	TO
6912	6828	5	use	use	VB
6912	6828	6	sufficient	sufficient	JJ
6912	6828	7	yeast	yeast	NN
6912	6828	8	and	and	CC
6912	6828	9	to	to	TO
6912	6828	10	subject	subject	VB
6912	6828	11	it	-PRON-	PRP
6912	6828	12	to	to	TO
6912	6828	13	desirable	desirable	VB
6912	6828	14	conditions	condition	NNS
6912	6828	15	so	so	IN
6912	6828	16	that	that	IN
6912	6828	17	the	the	DT
6912	6828	18	dough	dough	NN
6912	6828	19	will	will	MD
6912	6828	20	rise	rise	VB
6912	6828	21	quickly	quickly	RB
6912	6828	22	.	.	.
6912	6829	1	If	if	IN
6912	6829	2	the	the	DT
6912	6829	3	rising	rise	VBG
6912	6829	4	process	process	NN
6912	6829	5	occupies	occupy	VBZ
6912	6829	6	much	much	JJ
6912	6829	7	time	time	NN
6912	6829	8	,	,	,
6912	6829	9	certain	certain	JJ
6912	6829	10	kinds	kind	NNS
6912	6829	11	of	of	IN
6912	6829	12	bacteria	bacteria	NNS
6912	6829	13	which	which	WDT
6912	6829	14	may	may	MD
6912	6829	15	be	be	VB
6912	6829	16	present	present	JJ
6912	6829	17	in	in	IN
6912	6829	18	the	the	DT
6912	6829	19	yeast	yeast	NN
6912	6829	20	or	or	CC
6912	6829	21	other	other	JJ
6912	6829	22	materials	material	NNS
6912	6829	23	may	may	MD
6912	6829	24	act	act	VB
6912	6829	25	upon	upon	IN
6912	6829	26	the	the	DT
6912	6829	27	alcohol	alcohol	NN
6912	6829	28	present	present	JJ
6912	6829	29	in	in	IN
6912	6829	30	the	the	DT
6912	6829	31	risen	rise	VBN
6912	6829	32	dough	dough	NN
6912	6829	33	and	and	CC
6912	6829	34	convert	convert	VB
6912	6829	35	it	-PRON-	PRP
6912	6829	36	into	into	IN
6912	6829	37	acid	acid	NN
6912	6829	38	.	.	.
6912	6830	1	This	this	DT
6912	6830	2	produces	produce	VBZ
6912	6830	3	sour	sour	JJ
6912	6830	4	dough	dough	NN
6912	6830	5	and	and	CC
6912	6830	6	consequently	consequently	RB
6912	6830	7	bread	bread	NN
6912	6830	8	of	of	IN
6912	6830	9	sour	sour	JJ
6912	6830	10	taste	taste	NN
6912	6830	11	and	and	CC
6912	6830	12	odor	odor	NN
6912	6830	13	.	.	.
6912	6831	1	Although	although	IN
6912	6831	2	it	-PRON-	PRP
6912	6831	3	is	be	VBZ
6912	6831	4	customary	customary	JJ
6912	6831	5	to	to	TO
6912	6831	6	allow	allow	VB
6912	6831	7	bread	bread	NN
6912	6831	8	to	to	TO
6912	6831	9	rise	rise	VB
6912	6831	10	twice	twice	RB
6912	6831	11	,	,	,
6912	6831	12	tasty	tasty	JJ
6912	6831	13	bread	bread	NN
6912	6831	14	may	may	MD
6912	6831	15	be	be	VB
6912	6831	16	secured	secure	VBN
6912	6831	17	by	by	IN
6912	6831	18	one	one	CD
6912	6831	19	rising	rise	VBG
6912	6831	20	.	.	.
6912	6832	1	Bread	bread	NN
6912	6832	2	raised	raise	VBD
6912	6832	3	only	only	RB
6912	6832	4	once	once	RB
6912	6832	5	,	,	,
6912	6832	6	however	however	RB
6912	6832	7	,	,	,
6912	6832	8	is	be	VBZ
6912	6832	9	usually	usually	RB
6912	6832	10	of	of	IN
6912	6832	11	uneven	uneven	JJ
6912	6832	12	grain	grain	NN
6912	6832	13	,	,	,
6912	6832	14	because	because	IN
6912	6832	15	the	the	DT
6912	6832	16	carbon	carbon	NN
6912	6832	17	dioxide	dioxide	NN
6912	6832	18	bubbles	bubble	NNS
6912	6832	19	formed	form	VBN
6912	6832	20	during	during	IN
6912	6832	21	rising	rise	VBG
6912	6832	22	are	be	VBP
6912	6832	23	uneven	uneven	JJ
6912	6832	24	in	in	IN
6912	6832	25	size	size	NN
6912	6832	26	or	or	CC
6912	6832	27	are	be	VBP
6912	6832	28	unevenly	unevenly	RB
6912	6832	29	distributed	distribute	VBN
6912	6832	30	.	.	.
6912	6833	1	By	by	IN
6912	6833	2	kneading	knead	VBG
6912	6833	3	bread	bread	NN
6912	6833	4	,	,	,
6912	6833	5	the	the	DT
6912	6833	6	larger	large	JJR
6912	6833	7	bubbles	bubble	NNS
6912	6833	8	are	be	VBP
6912	6833	9	broken	break	VBN
6912	6833	10	or	or	CC
6912	6833	11	distributed	distribute	VBN
6912	6833	12	more	more	RBR
6912	6833	13	evenly	evenly	RB
6912	6833	14	through	through	IN
6912	6833	15	the	the	DT
6912	6833	16	dough	dough	NN
6912	6833	17	.	.	.
6912	6834	1	Since	since	IN
6912	6834	2	considerable	considerable	JJ
6912	6834	3	gas	gas	NN
6912	6834	4	is	be	VBZ
6912	6834	5	pressed	press	VBN
6912	6834	6	out	out	RP
6912	6834	7	by	by	IN
6912	6834	8	kneading	knead	VBG
6912	6834	9	,	,	,
6912	6834	10	it	-PRON-	PRP
6912	6834	11	is	be	VBZ
6912	6834	12	necessary	necessary	JJ
6912	6834	13	to	to	TO
6912	6834	14	allow	allow	VB
6912	6834	15	the	the	DT
6912	6834	16	dough	dough	NN
6912	6834	17	to	to	TO
6912	6834	18	rise	rise	VB
6912	6834	19	a	a	DT
6912	6834	20	second	second	JJ
6912	6834	21	time	time	NN
6912	6834	22	.	.	.
6912	6835	1	It	-PRON-	PRP
6912	6835	2	is	be	VBZ
6912	6835	3	well	well	JJ
6912	6835	4	to	to	TO
6912	6835	5	make	make	VB
6912	6835	6	the	the	DT
6912	6835	7	dough	dough	NN
6912	6835	8	into	into	IN
6912	6835	9	small	small	JJ
6912	6835	10	loaves	loaf	NNS
6912	6835	11	,	,	,
6912	6835	12	and	and	CC
6912	6835	13	place	place	VB
6912	6835	14	them	-PRON-	PRP
6912	6835	15	in	in	IN
6912	6835	16	small	small	JJ
6912	6835	17	pans	pan	NNS
6912	6835	18	,	,	,
6912	6835	19	so	so	IN
6912	6835	20	that	that	IN
6912	6835	21	the	the	DT
6912	6835	22	bread	bread	NN
6912	6835	23	will	will	MD
6912	6835	24	be	be	VB
6912	6835	25	baked	bake	VBN
6912	6835	26	through	through	IN
6912	6835	27	.	.	.
6912	6836	1	Loaves	loaf	NNS
6912	6836	2	of	of	IN
6912	6836	3	bread	bread	NN
6912	6836	4	should	should	MD
6912	6836	5	bake	bake	VB
6912	6836	6	at	at	RB
6912	6836	7	least	least	JJS
6912	6836	8	1	1	CD
6912	6836	9	hour	hour	NN
6912	6836	10	at	at	IN
6912	6836	11	a	a	DT
6912	6836	12	temperature	temperature	NN
6912	6836	13	varying	vary	VBG
6912	6836	14	from	from	IN
6912	6836	15	375	375	CD
6912	6836	16	degrees	degree	NNS
6912	6836	17	F.	F.	NNP
6912	6836	18	to	to	IN
6912	6836	19	400	400	CD
6912	6836	20	degrees	degree	NNS
6912	6836	21	F.	F.	NNP
6912	6836	22	During	during	IN
6912	6836	23	the	the	DT
6912	6836	24	first	first	JJ
6912	6836	25	20	20	CD
6912	6836	26	minutes	minute	NNS
6912	6836	27	they	-PRON-	PRP
6912	6836	28	should	should	MD
6912	6836	29	rise	rise	VB
6912	6836	30	but	but	CC
6912	6836	31	slightly	slightly	RB
6912	6836	32	and	and	CC
6912	6836	33	just	just	RB
6912	6836	34	begin	begin	VB
6912	6836	35	to	to	TO
6912	6836	36	brown	brown	VB
6912	6836	37	;	;	:
6912	6836	38	during	during	IN
6912	6836	39	the	the	DT
6912	6836	40	second	second	JJ
6912	6836	41	20	20	CD
6912	6836	42	minutes	minute	NNS
6912	6836	43	they	-PRON-	PRP
6912	6836	44	should	should	MD
6912	6836	45	continue	continue	VB
6912	6836	46	to	to	TO
6912	6836	47	brown	brown	VB
6912	6836	48	;	;	:
6912	6836	49	during	during	IN
6912	6836	50	the	the	DT
6912	6836	51	last	last	JJ
6912	6836	52	20	20	CD
6912	6836	53	minutes	minute	NNS
6912	6836	54	they	-PRON-	PRP
6912	6836	55	should	should	MD
6912	6836	56	shrink	shrink	VB
6912	6836	57	from	from	IN
6912	6836	58	the	the	DT
6912	6836	59	sides	side	NNS
6912	6836	60	of	of	IN
6912	6836	61	the	the	DT
6912	6836	62	pan	pan	NN
6912	6836	63	,	,	,
6912	6836	64	while	while	IN
6912	6836	65	still	still	RB
6912	6836	66	continuing	continue	VBG
6912	6836	67	to	to	IN
6912	6836	68	brown	brown	VB
6912	6836	69	.	.	.
6912	6837	1	_	_	NNP
6912	6837	2	To	to	TO
6912	6837	3	soften	soften	VB
6912	6837	4	the	the	DT
6912	6837	5	crust	crust	NN
6912	6837	6	_	_	NNP
6912	6837	7	,	,	,
6912	6837	8	rub	rub	VB
6912	6837	9	it	-PRON-	PRP
6912	6837	10	with	with	IN
6912	6837	11	a	a	DT
6912	6837	12	bit	bit	NN
6912	6837	13	of	of	IN
6912	6837	14	butter	butter	NN
6912	6837	15	or	or	CC
6912	6837	16	substitute	substitute	VB
6912	6837	17	a	a	DT
6912	6837	18	few	few	JJ
6912	6837	19	minutes	minute	NNS
6912	6837	20	before	before	IN
6912	6837	21	taking	take	VBG
6912	6837	22	from	from	IN
6912	6837	23	the	the	DT
6912	6837	24	oven	oven	NN
6912	6837	25	and	and	CC
6912	6837	26	again	again	RB
6912	6837	27	after	after	IN
6912	6837	28	removing	remove	VBG
6912	6837	29	from	from	IN
6912	6837	30	the	the	DT
6912	6837	31	oven	oven	NN
6912	6837	32	.	.	.
6912	6838	1	After	after	IN
6912	6838	2	baking	baking	NN
6912	6838	3	,	,	,
6912	6838	4	place	place	VB
6912	6838	5	the	the	DT
6912	6838	6	loaves	loaf	NNS
6912	6838	7	of	of	IN
6912	6838	8	bread	bread	NN
6912	6838	9	on	on	IN
6912	6838	10	a	a	DT
6912	6838	11	bread	bread	NN
6912	6838	12	cooler	cooler	NN
6912	6838	13	,	,	,
6912	6838	14	or	or	CC
6912	6838	15	arrange	arrange	VB
6912	6838	16	them	-PRON-	PRP
6912	6838	17	in	in	IN
6912	6838	18	such	such	PDT
6912	6838	19	a	a	DT
6912	6838	20	way	way	NN
6912	6838	21	that	that	WDT
6912	6838	22	the	the	DT
6912	6838	23	air	air	NN
6912	6838	24	may	may	MD
6912	6838	25	reach	reach	VB
6912	6838	26	them	-PRON-	PRP
6912	6838	27	on	on	IN
6912	6838	28	all	all	DT
6912	6838	29	sides	side	NNS
6912	6838	30	.	.	.
6912	6839	1	When	when	WRB
6912	6839	2	cool	cool	JJ
6912	6839	3	,	,	,
6912	6839	4	place	place	NN
6912	6839	5	in	in	IN
6912	6839	6	a	a	DT
6912	6839	7	covered	cover	VBN
6912	6839	8	tin	tin	NN
6912	6839	9	box	box	NN
6912	6839	10	.	.	.
6912	6840	1	BREAD	bread	NN
6912	6840	2	(	(	-LRB-
6912	6840	3	2	2	CD
6912	6840	4	loaves	loaf	NNS
6912	6840	5	)	)	-RRB-
6912	6840	6	2	2	CD
6912	6840	7	cupfuls	cupful	NNS
6912	6840	8	hot	hot	JJ
6912	6840	9	water	water	NN
6912	6840	10	_	_	NNP
6912	6840	11	or	or	CC
6912	6840	12	_	_	NNP
6912	6840	13	milk	milk	NN
6912	6840	14	and	and	CC
6912	6840	15	water	water	NN
6912	6840	16	2	2	CD
6912	6840	17	teaspoonfuls	teaspoonful	NNS
6912	6840	18	salt	salt	NN
6912	6840	19	2	2	CD
6912	6840	20	teaspoonfuls	teaspoonful	NNS
6912	6840	21	sugar	sugar	NN
6912	6840	22	1/2	1/2	CD
6912	6840	23	tablespoonful	tablespoonful	JJ
6912	6840	24	fat	fat	NN
6912	6840	25	1/2	1/2	CD
6912	6840	26	to	to	IN
6912	6840	27	1	1	CD
6912	6840	28	cake	cake	NN
6912	6840	29	compressed	compress	VBN
6912	6840	30	yeast	yeast	NN
6912	6840	31	1/2	1/2	CD
6912	6840	32	cupful	cupful	JJ
6912	6840	33	lukewarm	lukewarm	JJ
6912	6840	34	water	water	NN
6912	6840	35	Bread	Bread	NNP
6912	6840	36	flour	flour	NN
6912	6840	37	(	(	-LRB-
6912	6840	38	7	7	CD
6912	6840	39	to	to	TO
6912	6840	40	8	8	CD
6912	6840	41	cupfuls	cupful	NNS
6912	6840	42	)	)	-RRB-
6912	6840	43	Boil	Boil	NNP
6912	6840	44	the	the	DT
6912	6840	45	water	water	NN
6912	6840	46	or	or	CC
6912	6840	47	milk	milk	NN
6912	6840	48	and	and	CC
6912	6840	49	water	water	NN
6912	6840	50	.	.	.
6912	6841	1	Pour	pour	VB
6912	6841	2	it	-PRON-	PRP
6912	6841	3	into	into	IN
6912	6841	4	a	a	DT
6912	6841	5	bowl	bowl	NN
6912	6841	6	and	and	CC
6912	6841	7	add	add	VB
6912	6841	8	the	the	DT
6912	6841	9	salt	salt	NN
6912	6841	10	,	,	,
6912	6841	11	sugar	sugar	NN
6912	6841	12	,	,	,
6912	6841	13	and	and	CC
6912	6841	14	fat	fat	NN
6912	6841	15	.	.	.
6912	6842	1	Stir	stir	VB
6912	6842	2	until	until	IN
6912	6842	3	the	the	DT
6912	6842	4	salt	salt	NN
6912	6842	5	and	and	CC
6912	6842	6	sugar	sugar	NN
6912	6842	7	are	be	VBP
6912	6842	8	dissolved	dissolve	VBN
6912	6842	9	,	,	,
6912	6842	10	and	and	CC
6912	6842	11	the	the	DT
6912	6842	12	fat	fat	NN
6912	6842	13	is	be	VBZ
6912	6842	14	melted	melt	VBN
6912	6842	15	.	.	.
6912	6843	1	Mix	mix	VB
6912	6843	2	the	the	DT
6912	6843	3	yeast	yeast	NN
6912	6843	4	with	with	IN
6912	6843	5	lukewarm	lukewarm	JJ
6912	6843	6	water	water	NN
6912	6843	7	.	.	.
6912	6844	1	When	when	WRB
6912	6844	2	the	the	DT
6912	6844	3	first	first	JJ
6912	6844	4	mixture	mixture	NN
6912	6844	5	is	be	VBZ
6912	6844	6	cooled	cool	VBN
6912	6844	7	to	to	IN
6912	6844	8	lukewarm	lukewarm	JJ
6912	6844	9	temperature	temperature	NN
6912	6844	10	,	,	,
6912	6844	11	add	add	VB
6912	6844	12	the	the	DT
6912	6844	13	yeast	yeast	NN
6912	6844	14	mixture	mixture	NN
6912	6844	15	to	to	IN
6912	6844	16	it	-PRON-	PRP
6912	6844	17	.	.	.
6912	6845	1	Then	then	RB
6912	6845	2	add	add	VB
6912	6845	3	flour	flour	NN
6912	6845	4	enough	enough	RB
6912	6845	5	to	to	TO
6912	6845	6	make	make	VB
6912	6845	7	it	-PRON-	PRP
6912	6845	8	of	of	IN
6912	6845	9	the	the	DT
6912	6845	10	proper	proper	JJ
6912	6845	11	consistency	consistency	NN
6912	6845	12	(	(	-LRB-
6912	6845	13	see	see	VB
6912	6845	14	_	_	NNP
6912	6845	15	Stiff	Stiff	NNP
6912	6845	16	Dough	Dough	NNP
6912	6845	17	_	_	NNP
6912	6845	18	)	)	-RRB-
6912	6845	19	,	,	,
6912	6845	20	using	use	VBG
6912	6845	21	a	a	DT
6912	6845	22	knife	knife	NN
6912	6845	23	for	for	IN
6912	6845	24	mixing	mix	VBG
6912	6845	25	.	.	.
6912	6846	1	Turn	turn	VB
6912	6846	2	out	out	RP
6912	6846	3	on	on	IN
6912	6846	4	a	a	DT
6912	6846	5	floured	floured	JJ
6912	6846	6	board	board	NN
6912	6846	7	,	,	,
6912	6846	8	and	and	CC
6912	6846	9	knead	knead	NN
6912	6846	10	until	until	IN
6912	6846	11	soft	soft	JJ
6912	6846	12	and	and	CC
6912	6846	13	elastic	elastic	JJ
6912	6846	14	.	.	.
6912	6847	1	Return	return	VB
6912	6847	2	the	the	DT
6912	6847	3	dough	dough	NN
6912	6847	4	to	to	IN
6912	6847	5	the	the	DT
6912	6847	6	bowl	bowl	NN
6912	6847	7	,	,	,
6912	6847	8	moisten	moisten	RB
6912	6847	9	,	,	,
6912	6847	10	cover	cover	VBP
6912	6847	11	,	,	,
6912	6847	12	and	and	CC
6912	6847	13	let	let	VB
6912	6847	14	rise	rise	NN
6912	6847	15	until	until	IN
6912	6847	16	doubled	double	VBN
6912	6847	17	in	in	IN
6912	6847	18	bulk	bulk	NN
6912	6847	19	.	.	.
6912	6848	1	Then	then	RB
6912	6848	2	divide	divide	VB
6912	6848	3	it	-PRON-	PRP
6912	6848	4	into	into	IN
6912	6848	5	loaves	loaf	NNS
6912	6848	6	,	,	,
6912	6848	7	or	or	CC
6912	6848	8	shape	shape	NN
6912	6848	9	into	into	IN
6912	6848	10	biscuits	biscuit	NNS
6912	6848	11	.	.	.
6912	6849	1	Cover	cover	VB
6912	6849	2	and	and	CC
6912	6849	3	allow	allow	VB
6912	6849	4	the	the	DT
6912	6849	5	loaves	loaf	NNS
6912	6849	6	or	or	CC
6912	6849	7	biscuit	biscuit	NN
6912	6849	8	to	to	TO
6912	6849	9	rise	rise	VB
6912	6849	10	in	in	IN
6912	6849	11	the	the	DT
6912	6849	12	pan	pan	NN
6912	6849	13	in	in	IN
6912	6849	14	which	which	WDT
6912	6849	15	they	-PRON-	PRP
6912	6849	16	are	be	VBP
6912	6849	17	to	to	TO
6912	6849	18	be	be	VB
6912	6849	19	baked	bake	VBN
6912	6849	20	until	until	IN
6912	6849	21	they	-PRON-	PRP
6912	6849	22	are	be	VBP
6912	6849	23	doubled	double	VBN
6912	6849	24	in	in	IN
6912	6849	25	bulk	bulk	NN
6912	6849	26	.	.	.
6912	6850	1	Bake	bake	VB
6912	6850	2	the	the	DT
6912	6850	3	biscuits	biscuit	NNS
6912	6850	4	30	30	CD
6912	6850	5	minutes	minute	NNS
6912	6850	6	in	in	IN
6912	6850	7	a	a	DT
6912	6850	8	hot	hot	JJ
6912	6850	9	oven	oven	NN
6912	6850	10	and	and	CC
6912	6850	11	the	the	DT
6912	6850	12	bread	bread	NN
6912	6850	13	about	about	RB
6912	6850	14	60	60	CD
6912	6850	15	minutes	minute	NNS
6912	6850	16	in	in	IN
6912	6850	17	a	a	DT
6912	6850	18	moderate	moderate	JJ
6912	6850	19	oven	oven	NN
6912	6850	20	(	(	-LRB-
6912	6850	21	see	see	VB
6912	6850	22	_	_	NNP
6912	6850	23	Oven	Oven	NNP
6912	6850	24	Thermometers	Thermometers	NNPS
6912	6850	25	and	and	CC
6912	6850	26	Temperatures	Temperatures	NNPS
6912	6850	27	_	_	NNP
6912	6850	28	)	)	-RRB-
6912	6850	29	.	.	.
6912	6851	1	QUESTIONS	QUESTIONS	NNP
6912	6851	2	Why	why	WRB
6912	6851	3	should	should	MD
6912	6851	4	the	the	DT
6912	6851	5	flour	flour	NN
6912	6851	6	for	for	IN
6912	6851	7	bread	bread	NN
6912	6851	8	be	be	VB
6912	6851	9	warmed	warm	VBN
6912	6851	10	before	before	IN
6912	6851	11	using	use	VBG
6912	6851	12	?	?	.
6912	6852	1	What	what	WP
6912	6852	2	should	should	MD
6912	6852	3	be	be	VB
6912	6852	4	the	the	DT
6912	6852	5	temperature	temperature	NN
6912	6852	6	of	of	IN
6912	6852	7	all	all	DT
6912	6852	8	materials	material	NNS
6912	6852	9	mixed	mix	VBN
6912	6852	10	with	with	IN
6912	6852	11	yeast	yeast	NN
6912	6852	12	?	?	.
6912	6853	1	Why	why	WRB
6912	6853	2	?	?	.
6912	6854	1	What	what	WP
6912	6854	2	should	should	MD
6912	6854	3	be	be	VB
6912	6854	4	the	the	DT
6912	6854	5	difference	difference	NN
6912	6854	6	in	in	IN
6912	6854	7	the	the	DT
6912	6854	8	temperature	temperature	NN
6912	6854	9	of	of	IN
6912	6854	10	the	the	DT
6912	6854	11	oven	oven	NN
6912	6854	12	for	for	IN
6912	6854	13	loaf	loaf	NN
6912	6854	14	bread	bread	NN
6912	6854	15	and	and	CC
6912	6854	16	for	for	IN
6912	6854	17	biscuits	biscuit	NNS
6912	6854	18	?	?	.
6912	6855	1	Explain	explain	VB
6912	6855	2	.	.	.
6912	6856	1	Why	why	WRB
6912	6856	2	should	should	MD
6912	6856	3	bread	bread	NN
6912	6856	4	be	be	VB
6912	6856	5	stored	store	VBN
6912	6856	6	in	in	IN
6912	6856	7	a	a	DT
6912	6856	8	covered	cover	VBN
6912	6856	9	tin	tin	NN
6912	6856	10	box	box	NN
6912	6856	11	?	?	.
6912	6857	1	At	at	IN
6912	6857	2	what	what	WDT
6912	6857	3	temperatures	temperature	NNS
6912	6857	4	should	should	MD
6912	6857	5	biscuits	biscuit	NNS
6912	6857	6	and	and	CC
6912	6857	7	loaf	loaf	VBZ
6912	6857	8	bread	bread	NN
6912	6857	9	bake	bake	NN
6912	6857	10	?	?	.
6912	6858	1	Why	why	WRB
6912	6858	2	are	be	VBP
6912	6858	3	these	these	DT
6912	6858	4	foods	food	NNS
6912	6858	5	baked	bake	VBD
6912	6858	6	at	at	IN
6912	6858	7	different	different	JJ
6912	6858	8	temperatures	temperature	NNS
6912	6858	9	?	?	.
6912	6859	1	For	for	IN
6912	6859	2	how	how	WRB
6912	6859	3	long	long	RB
6912	6859	4	a	a	DT
6912	6859	5	time	time	NN
6912	6859	6	should	should	MD
6912	6859	7	biscuits	biscuit	NNS
6912	6859	8	and	and	CC
6912	6859	9	bread	bread	NN
6912	6859	10	bake	bake	NN
6912	6859	11	?	?	.
6912	6860	1	Explain	explain	VB
6912	6860	2	the	the	DT
6912	6860	3	difference	difference	NN
6912	6860	4	in	in	IN
6912	6860	5	the	the	DT
6912	6860	6	length	length	NN
6912	6860	7	of	of	IN
6912	6860	8	time	time	NN
6912	6860	9	of	of	IN
6912	6860	10	baking	bake	VBG
6912	6860	11	each	each	DT
6912	6860	12	.	.	.
6912	6861	1	LESSON	LESSON	NNP
6912	6861	2	CXXXVI	CXXXVI	NNP
6912	6861	3	WHEAT	wheat	NN
6912	6861	4	FLOUR	flour	NN
6912	6861	5	--	--	:
6912	6861	6	BREAD	BREAD	NNP
6912	6861	7	SPONGE	SPONGE	NNP
6912	6861	8	EXPERIMENT	EXPERIMENT	NNP
6912	6861	9	78	78	CD
6912	6861	10	:	:	:
6912	6861	11	PROTEIN	PROTEIN	NNP
6912	6861	12	IN	in	IN
6912	6861	13	FLOUR.--Make	FLOUR.--Make	VBG
6912	6861	14	a	a	DT
6912	6861	15	stiff	stiff	JJ
6912	6861	16	dough	dough	NN
6912	6861	17	,	,	,
6912	6861	18	using	use	VBG
6912	6861	19	2	2	CD
6912	6861	20	tablespoonfuls	tablespoonful	NNS
6912	6861	21	of	of	IN
6912	6861	22	bread	bread	NN
6912	6861	23	flour	flour	NN
6912	6861	24	and	and	CC
6912	6861	25	about	about	RB
6912	6861	26	1/2	1/2	CD
6912	6861	27	tablespoonful	tablespoonful	JJ
6912	6861	28	of	of	IN
6912	6861	29	water	water	NN
6912	6861	30	.	.	.
6912	6862	1	Knead	knead	NN
6912	6862	2	well	well	RB
6912	6862	3	,	,	,
6912	6862	4	and	and	CC
6912	6862	5	allow	allow	VB
6912	6862	6	to	to	TO
6912	6862	7	stand	stand	VB
6912	6862	8	for	for	IN
6912	6862	9	20	20	CD
6912	6862	10	minutes	minute	NNS
6912	6862	11	.	.	.
6912	6863	1	Then	then	RB
6912	6863	2	tie	tie	VB
6912	6863	3	the	the	DT
6912	6863	4	dough	dough	NN
6912	6863	5	in	in	IN
6912	6863	6	cheese-	cheese-	NNP
6912	6863	7	cloth	cloth	NNP
6912	6863	8	,	,	,
6912	6863	9	place	place	VB
6912	6863	10	it	-PRON-	PRP
6912	6863	11	in	in	IN
6912	6863	12	a	a	DT
6912	6863	13	bowl	bowl	NN
6912	6863	14	of	of	IN
6912	6863	15	water	water	NN
6912	6863	16	,	,	,
6912	6863	17	and	and	CC
6912	6863	18	knead	knead	NN
6912	6863	19	for	for	IN
6912	6863	20	a	a	DT
6912	6863	21	few	few	JJ
6912	6863	22	minutes	minute	NNS
6912	6863	23	.	.	.
6912	6864	1	Pour	pour	VB
6912	6864	2	a	a	DT
6912	6864	3	little	little	JJ
6912	6864	4	of	of	IN
6912	6864	5	the	the	DT
6912	6864	6	water	water	NN
6912	6864	7	in	in	IN
6912	6864	8	a	a	DT
6912	6864	9	test	test	NN
6912	6864	10	tube	tube	NN
6912	6864	11	;	;	:
6912	6864	12	drain	drain	VB
6912	6864	13	the	the	DT
6912	6864	14	remainder	remainder	NN
6912	6864	15	of	of	IN
6912	6864	16	the	the	DT
6912	6864	17	water	water	NN
6912	6864	18	from	from	IN
6912	6864	19	the	the	DT
6912	6864	20	dough	dough	NN
6912	6864	21	.	.	.
6912	6865	1	Add	add	VB
6912	6865	2	more	more	JJR
6912	6865	3	water	water	NN
6912	6865	4	to	to	IN
6912	6865	5	the	the	DT
6912	6865	6	bowl	bowl	NN
6912	6865	7	.	.	.
6912	6866	1	Again	again	RB
6912	6866	2	knead	knead	VB
6912	6866	3	the	the	DT
6912	6866	4	dough	dough	NN
6912	6866	5	under	under	IN
6912	6866	6	the	the	DT
6912	6866	7	clean	clean	JJ
6912	6866	8	water	water	NN
6912	6866	9	.	.	.
6912	6867	1	Examine	examine	VB
6912	6867	2	the	the	DT
6912	6867	3	material	material	NN
6912	6867	4	in	in	IN
6912	6867	5	the	the	DT
6912	6867	6	cloth	cloth	NN
6912	6867	7	.	.	.
6912	6868	1	What	what	WP
6912	6868	2	is	be	VBZ
6912	6868	3	its	-PRON-	PRP$
6912	6868	4	color	color	NN
6912	6868	5	?	?	.
6912	6869	1	Feel	feel	VB
6912	6869	2	and	and	CC
6912	6869	3	pull	pull	VB
6912	6869	4	it	-PRON-	PRP
6912	6869	5	.	.	.
6912	6870	1	Put	put	VB
6912	6870	2	a	a	DT
6912	6870	3	little	little	JJ
6912	6870	4	on	on	IN
6912	6870	5	a	a	DT
6912	6870	6	plate	plate	NN
6912	6870	7	to	to	TO
6912	6870	8	dry	dry	VB
6912	6870	9	,	,	,
6912	6870	10	and	and	CC
6912	6870	11	bake	bake	VB
6912	6870	12	some	some	DT
6912	6870	13	in	in	IN
6912	6870	14	the	the	DT
6912	6870	15	oven	oven	NN
6912	6870	16	.	.	.
6912	6871	1	Examine	examine	NN
6912	6871	2	after	after	IN
6912	6871	3	drying	dry	VBG
6912	6871	4	and	and	CC
6912	6871	5	baking	baking	NN
6912	6871	6	.	.	.
6912	6872	1	How	how	WRB
6912	6872	2	has	have	VBZ
6912	6872	3	it	-PRON-	PRP
6912	6872	4	changed	change	VBN
6912	6872	5	in	in	IN
6912	6872	6	size	size	NN
6912	6872	7	by	by	IN
6912	6872	8	heating	heating	NN
6912	6872	9	?	?	.
6912	6873	1	Test	test	VB
6912	6873	2	the	the	DT
6912	6873	3	water	water	NN
6912	6873	4	in	in	IN
6912	6873	5	the	the	DT
6912	6873	6	test	test	NN
6912	6873	7	tube	tube	NN
6912	6873	8	for	for	IN
6912	6873	9	starch	starch	NN
6912	6873	10	.	.	.
6912	6874	1	GLUTEN.--The	gluten.--the	DT
6912	6874	2	material	material	NN
6912	6874	3	left	leave	VBN
6912	6874	4	in	in	IN
6912	6874	5	the	the	DT
6912	6874	6	cloth	cloth	NN
6912	6874	7	consists	consist	VBZ
6912	6874	8	largely	largely	RB
6912	6874	9	of	of	IN
6912	6874	10	protein	protein	NN
6912	6874	11	.	.	.
6912	6875	1	If	if	IN
6912	6875	2	flour	flour	NN
6912	6875	3	is	be	VBZ
6912	6875	4	mixed	mix	VBN
6912	6875	5	with	with	IN
6912	6875	6	water	water	NN
6912	6875	7	,	,	,
6912	6875	8	_	_	NNP
6912	6875	9	gluten	gluten	NN
6912	6875	10	_	_	NNP
6912	6875	11	is	be	VBZ
6912	6875	12	formed	form	VBN
6912	6875	13	from	from	IN
6912	6875	14	the	the	DT
6912	6875	15	two	two	CD
6912	6875	16	kinds	kind	NNS
6912	6875	17	of	of	IN
6912	6875	18	protein	protein	NN
6912	6875	19	that	that	WDT
6912	6875	20	are	be	VBP
6912	6875	21	to	to	TO
6912	6875	22	be	be	VB
6912	6875	23	found	find	VBN
6912	6875	24	in	in	IN
6912	6875	25	all	all	DT
6912	6875	26	wheat	wheat	NN
6912	6875	27	flours	flour	NNS
6912	6875	28	.	.	.
6912	6876	1	Gluten	Gluten	NNP
6912	6876	2	is	be	VBZ
6912	6876	3	yellowish	yellowish	JJ
6912	6876	4	gray	gray	JJ
6912	6876	5	in	in	IN
6912	6876	6	color	color	NN
6912	6876	7	,	,	,
6912	6876	8	is	be	VBZ
6912	6876	9	extremely	extremely	RB
6912	6876	10	elastic	elastic	JJ
6912	6876	11	and	and	CC
6912	6876	12	sticky	sticky	JJ
6912	6876	13	,	,	,
6912	6876	14	and	and	CC
6912	6876	15	,	,	,
6912	6876	16	if	if	IN
6912	6876	17	moistened	moisten	VBN
6912	6876	18	and	and	CC
6912	6876	19	heated	heat	VBD
6912	6876	20	,	,	,
6912	6876	21	expands	expand	VBZ
6912	6876	22	to	to	IN
6912	6876	23	many	many	JJ
6912	6876	24	times	time	NNS
6912	6876	25	its	-PRON-	PRP$
6912	6876	26	original	original	JJ
6912	6876	27	bulk	bulk	NN
6912	6876	28	.	.	.
6912	6877	1	These	these	DT
6912	6877	2	qualities	quality	NNS
6912	6877	3	of	of	IN
6912	6877	4	gluten	gluten	NN
6912	6877	5	are	be	VBP
6912	6877	6	most	most	RBS
6912	6877	7	desirable	desirable	JJ
6912	6877	8	for	for	IN
6912	6877	9	good	good	JJ
6912	6877	10	yeast	yeast	NN
6912	6877	11	bread	bread	NN
6912	6877	12	;	;	:
6912	6877	13	hence	hence	RB
6912	6877	14	,	,	,
6912	6877	15	the	the	DT
6912	6877	16	more	more	JJR
6912	6877	17	protein	protein	NN
6912	6877	18	that	that	IN
6912	6877	19	flour	flour	NN
6912	6877	20	contains	contain	VBZ
6912	6877	21	,	,	,
6912	6877	22	the	the	DT
6912	6877	23	better	well	JJR
6912	6877	24	it	-PRON-	PRP
6912	6877	25	is	be	VBZ
6912	6877	26	for	for	IN
6912	6877	27	bread	bread	NN
6912	6877	28	making	making	NN
6912	6877	29	.	.	.
6912	6878	1	As	as	IN
6912	6878	2	has	have	VBZ
6912	6878	3	been	be	VBN
6912	6878	4	stated	state	VBN
6912	6878	5	,	,	,
6912	6878	6	some	some	DT
6912	6878	7	flours	flour	NNS
6912	6878	8	contain	contain	VBP
6912	6878	9	more	more	JJR
6912	6878	10	protein	protein	NN
6912	6878	11	than	than	IN
6912	6878	12	others	other	NNS
6912	6878	13	.	.	.
6912	6879	1	The	the	DT
6912	6879	2	protein	protein	NN
6912	6879	3	of	of	IN
6912	6879	4	wheat	wheat	NN
6912	6879	5	as	as	RB
6912	6879	6	well	well	RB
6912	6879	7	as	as	IN
6912	6879	8	of	of	IN
6912	6879	9	other	other	JJ
6912	6879	10	grains	grain	NNS
6912	6879	11	is	be	VBZ
6912	6879	12	incomplete	incomplete	JJ
6912	6879	13	,	,	,
6912	6879	14	hence	hence	RB
6912	6879	15	grains	grain	NNS
6912	6879	16	need	need	VBP
6912	6879	17	to	to	TO
6912	6879	18	be	be	VB
6912	6879	19	supplemented	supplement	VBN
6912	6879	20	with	with	IN
6912	6879	21	other	other	JJ
6912	6879	22	kinds	kind	NNS
6912	6879	23	of	of	IN
6912	6879	24	protein	protein	NN
6912	6879	25	food	food	NN
6912	6879	26	.	.	.
6912	6880	1	WHEAT	WHEAT	NNP
6912	6880	2	FLOUR.--The	flour.--the	IN
6912	6880	3	quantity	quantity	NN
6912	6880	4	of	of	IN
6912	6880	5	protein	protein	NN
6912	6880	6	in	in	IN
6912	6880	7	flour	flour	NN
6912	6880	8	is	be	VBZ
6912	6880	9	not	not	RB
6912	6880	10	only	only	RB
6912	6880	11	dependent	dependent	JJ
6912	6880	12	upon	upon	IN
6912	6880	13	the	the	DT
6912	6880	14	portion	portion	NN
6912	6880	15	of	of	IN
6912	6880	16	the	the	DT
6912	6880	17	wheat	wheat	NN
6912	6880	18	kernel	kernel	NN
6912	6880	19	used	use	VBN
6912	6880	20	in	in	IN
6912	6880	21	making	make	VBG
6912	6880	22	the	the	DT
6912	6880	23	flour	flour	NN
6912	6880	24	(	(	-LRB-
6912	6880	25	see	see	VB
6912	6880	26	_	_	NNP
6912	6880	27	Difference	Difference	NNP
6912	6880	28	in	in	IN
6912	6880	29	Wheat	Wheat	NNP
6912	6880	30	Flours	Flours	NNPS
6912	6880	31	_	_	NNP
6912	6880	32	)	)	-RRB-
6912	6880	33	,	,	,
6912	6880	34	but	but	CC
6912	6880	35	also	also	RB
6912	6880	36	upon	upon	IN
6912	6880	37	the	the	DT
6912	6880	38	kind	kind	NN
6912	6880	39	of	of	IN
6912	6880	40	wheat	wheat	NN
6912	6880	41	from	from	IN
6912	6880	42	which	which	WDT
6912	6880	43	the	the	DT
6912	6880	44	flour	flour	NN
6912	6880	45	is	be	VBZ
6912	6880	46	made	make	VBN
6912	6880	47	.	.	.
6912	6881	1	Spring	spring	NN
6912	6881	2	wheat	wheat	NN
6912	6881	3	,	,	,
6912	6881	4	the	the	DT
6912	6881	5	seeds	seed	NNS
6912	6881	6	of	of	IN
6912	6881	7	which	which	WDT
6912	6881	8	are	be	VBP
6912	6881	9	sown	sow	VBN
6912	6881	10	in	in	IN
6912	6881	11	the	the	DT
6912	6881	12	springtime	springtime	NN
6912	6881	13	,	,	,
6912	6881	14	usually	usually	RB
6912	6881	15	contains	contain	VBZ
6912	6881	16	more	more	JJR
6912	6881	17	protein	protein	NN
6912	6881	18	than	than	IN
6912	6881	19	winter	winter	NN
6912	6881	20	wheat	wheat	NN
6912	6881	21	,	,	,
6912	6881	22	the	the	DT
6912	6881	23	seeds	seed	NNS
6912	6881	24	of	of	IN
6912	6881	25	which	which	WDT
6912	6881	26	are	be	VBP
6912	6881	27	sown	sow	VBN
6912	6881	28	in	in	IN
6912	6881	29	the	the	DT
6912	6881	30	fall	fall	NN
6912	6881	31	.	.	.
6912	6882	1	The	the	DT
6912	6882	2	flour	flour	NN
6912	6882	3	made	make	VBN
6912	6882	4	from	from	IN
6912	6882	5	spring	spring	NN
6912	6882	6	wheat	wheat	NN
6912	6882	7	is	be	VBZ
6912	6882	8	called	call	VBN
6912	6882	9	_	_	NNP
6912	6882	10	hard	hard	JJ
6912	6882	11	wheat	wheat	NN
6912	6882	12	flour	flour	NN
6912	6882	13	_	_	NNP
6912	6882	14	or	or	CC
6912	6882	15	_	_	NNP
6912	6882	16	bread	bread	NN
6912	6882	17	flour	flour	NN
6912	6882	18	_	_	NNP
6912	6882	19	.	.	.
6912	6883	1	This	this	DT
6912	6883	2	flour	flour	NN
6912	6883	3	is	be	VBZ
6912	6883	4	creamy	creamy	JJ
6912	6883	5	in	in	IN
6912	6883	6	color	color	NN
6912	6883	7	,	,	,
6912	6883	8	rather	rather	RB
6912	6883	9	gritty	gritty	JJ
6912	6883	10	in	in	IN
6912	6883	11	feeling	feeling	NN
6912	6883	12	,	,	,
6912	6883	13	and	and	CC
6912	6883	14	when	when	WRB
6912	6883	15	pressed	press	VBN
6912	6883	16	in	in	IN
6912	6883	17	the	the	DT
6912	6883	18	hand	hand	NN
6912	6883	19	does	do	VBZ
6912	6883	20	not	not	RB
6912	6883	21	retain	retain	VB
6912	6883	22	the	the	DT
6912	6883	23	impression	impression	NN
6912	6883	24	of	of	IN
6912	6883	25	the	the	DT
6912	6883	26	fingers	finger	NNS
6912	6883	27	.	.	.
6912	6884	1	Flour	flour	NN
6912	6884	2	made	make	VBN
6912	6884	3	from	from	IN
6912	6884	4	winter	winter	NN
6912	6884	5	wheat	wheat	NN
6912	6884	6	is	be	VBZ
6912	6884	7	called	call	VBN
6912	6884	8	_	_	NNP
6912	6884	9	soft	soft	JJ
6912	6884	10	wheat	wheat	NN
6912	6884	11	flour	flour	NN
6912	6884	12	_	_	NNP
6912	6884	13	or	or	CC
6912	6884	14	_	_	NNP
6912	6884	15	pastry	pastry	NN
6912	6884	16	flour	flour	NN
6912	6884	17	_	_	NNP
6912	6884	18	.	.	.
6912	6885	1	This	this	DT
6912	6885	2	is	be	VBZ
6912	6885	3	white	white	JJ
6912	6885	4	,	,	,
6912	6885	5	very	very	RB
6912	6885	6	fine	fine	JJ
6912	6885	7	and	and	CC
6912	6885	8	velvety	velvety	NN
6912	6885	9	in	in	IN
6912	6885	10	feeling	feeling	NN
6912	6885	11	,	,	,
6912	6885	12	and	and	CC
6912	6885	13	easily	easily	RB
6912	6885	14	retains	retain	VBZ
6912	6885	15	the	the	DT
6912	6885	16	impression	impression	NN
6912	6885	17	of	of	IN
6912	6885	18	the	the	DT
6912	6885	19	fingers	finger	NNS
6912	6885	20	.	.	.
6912	6886	1	On	on	IN
6912	6886	2	account	account	NN
6912	6886	3	of	of	IN
6912	6886	4	the	the	DT
6912	6886	5	greater	great	JJR
6912	6886	6	quantity	quantity	NN
6912	6886	7	of	of	IN
6912	6886	8	protein	protein	NN
6912	6886	9	in	in	IN
6912	6886	10	bread	bread	NN
6912	6886	11	flour	flour	NN
6912	6886	12	,	,	,
6912	6886	13	this	this	DT
6912	6886	14	flour	flour	NN
6912	6886	15	absorbs	absorb	VBZ
6912	6886	16	more	more	JJR
6912	6886	17	moisture	moisture	NN
6912	6886	18	than	than	IN
6912	6886	19	pastry	pastry	NN
6912	6886	20	flour	flour	NN
6912	6886	21	.	.	.
6912	6887	1	Less	Less	JJR
6912	6887	2	bread	bread	NN
6912	6887	3	flour	flour	NN
6912	6887	4	than	than	IN
6912	6887	5	pastry	pastry	NN
6912	6887	6	flour	flour	NN
6912	6887	7	,	,	,
6912	6887	8	therefore	therefore	RB
6912	6887	9	,	,	,
6912	6887	10	is	be	VBZ
6912	6887	11	required	require	VBN
6912	6887	12	for	for	IN
6912	6887	13	the	the	DT
6912	6887	14	bread	bread	NN
6912	6887	15	mixture	mixture	NN
6912	6887	16	.	.	.
6912	6888	1	If	if	IN
6912	6888	2	bread	bread	NN
6912	6888	3	flour	flour	NN
6912	6888	4	is	be	VBZ
6912	6888	5	substituted	substitute	VBN
6912	6888	6	for	for	IN
6912	6888	7	pastry	pastry	NN
6912	6888	8	flour	flour	NN
6912	6888	9	,	,	,
6912	6888	10	its	-PRON-	PRP$
6912	6888	11	quantity	quantity	NN
6912	6888	12	should	should	MD
6912	6888	13	be	be	VB
6912	6888	14	decreased,--2	decreased,--2	CD
6912	6888	15	tablespoonfuls	tablespoonful	NNS
6912	6888	16	for	for	IN
6912	6888	17	each	each	DT
6912	6888	18	cupful	cupful	JJ
6912	6888	19	.	.	.
6912	6889	1	DRY	DRY	NNP
6912	6889	2	YEAST	YEAST	NNP
6912	6889	3	SPONGE.--It	SPONGE.--It	NNP
6912	6889	4	is	be	VBZ
6912	6889	5	generally	generally	RB
6912	6889	6	agreed	agree	VBN
6912	6889	7	that	that	IN
6912	6889	8	compressed	compress	VBN
6912	6889	9	yeast	yeast	NN
6912	6889	10	is	be	VBZ
6912	6889	11	more	more	RBR
6912	6889	12	satisfactory	satisfactory	JJ
6912	6889	13	for	for	IN
6912	6889	14	bread	bread	NN
6912	6889	15	making	making	NN
6912	6889	16	than	than	IN
6912	6889	17	dry	dry	JJ
6912	6889	18	yeast	yeast	NN
6912	6889	19	.	.	.
6912	6890	1	By	by	IN
6912	6890	2	the	the	DT
6912	6890	3	use	use	NN
6912	6890	4	of	of	IN
6912	6890	5	the	the	DT
6912	6890	6	former	former	JJ
6912	6890	7	,	,	,
6912	6890	8	the	the	DT
6912	6890	9	method	method	NN
6912	6890	10	is	be	VBZ
6912	6890	11	shorter	short	JJR
6912	6890	12	,	,	,
6912	6890	13	and	and	CC
6912	6890	14	the	the	DT
6912	6890	15	"	"	``
6912	6890	16	rising	rise	VBG
6912	6890	17	"	"	''
6912	6890	18	can	can	MD
6912	6890	19	take	take	VB
6912	6890	20	place	place	NN
6912	6890	21	during	during	IN
6912	6890	22	the	the	DT
6912	6890	23	daytime	daytime	NN
6912	6890	24	and	and	CC
6912	6890	25	be	be	VB
6912	6890	26	checked	check	VBN
6912	6890	27	at	at	IN
6912	6890	28	the	the	DT
6912	6890	29	proper	proper	JJ
6912	6890	30	time	time	NN
6912	6890	31	.	.	.
6912	6891	1	The	the	DT
6912	6891	2	use	use	NN
6912	6891	3	of	of	IN
6912	6891	4	dry	dry	JJ
6912	6891	5	yeast	yeast	NN
6912	6891	6	,	,	,
6912	6891	7	however	however	RB
6912	6891	8	,	,	,
6912	6891	9	is	be	VBZ
6912	6891	10	necessary	necessary	JJ
6912	6891	11	under	under	IN
6912	6891	12	some	some	DT
6912	6891	13	conditions	condition	NNS
6912	6891	14	.	.	.
6912	6892	1	For	for	IN
6912	6892	2	this	this	DT
6912	6892	3	kind	kind	NN
6912	6892	4	of	of	IN
6912	6892	5	yeast	yeast	NN
6912	6892	6	cake	cake	NN
6912	6892	7	,	,	,
6912	6892	8	the	the	DT
6912	6892	9	yeast	yeast	NN
6912	6892	10	is	be	VBZ
6912	6892	11	made	make	VBN
6912	6892	12	into	into	IN
6912	6892	13	a	a	DT
6912	6892	14	stiff	stiff	JJ
6912	6892	15	dough	dough	NN
6912	6892	16	by	by	IN
6912	6892	17	mixing	mix	VBG
6912	6892	18	it	-PRON-	PRP
6912	6892	19	with	with	IN
6912	6892	20	starch	starch	NN
6912	6892	21	or	or	CC
6912	6892	22	meal	meal	NN
6912	6892	23	,	,	,
6912	6892	24	and	and	CC
6912	6892	25	is	be	VBZ
6912	6892	26	then	then	RB
6912	6892	27	dried	dry	VBN
6912	6892	28	.	.	.
6912	6893	1	In	in	IN
6912	6893	2	the	the	DT
6912	6893	3	dry	dry	JJ
6912	6893	4	state	state	NN
6912	6893	5	,	,	,
6912	6893	6	yeast	yeast	NN
6912	6893	7	plants	plant	NNS
6912	6893	8	do	do	VBP
6912	6893	9	not	not	RB
6912	6893	10	grow	grow	VB
6912	6893	11	,	,	,
6912	6893	12	but	but	CC
6912	6893	13	remain	remain	VB
6912	6893	14	inactive	inactive	JJ
6912	6893	15	until	until	IN
6912	6893	16	they	-PRON-	PRP
6912	6893	17	are	be	VBP
6912	6893	18	subjected	subject	VBN
6912	6893	19	to	to	IN
6912	6893	20	conditions	condition	NNS
6912	6893	21	favorable	favorable	JJ
6912	6893	22	for	for	IN
6912	6893	23	growth	growth	NN
6912	6893	24	.	.	.
6912	6894	1	In	in	IN
6912	6894	2	order	order	NN
6912	6894	3	that	that	IN
6912	6894	4	dry	dry	JJ
6912	6894	5	yeast	yeast	NN
6912	6894	6	may	may	MD
6912	6894	7	begin	begin	VB
6912	6894	8	to	to	TO
6912	6894	9	grow	grow	VB
6912	6894	10	,	,	,
6912	6894	11	it	-PRON-	PRP
6912	6894	12	is	be	VBZ
6912	6894	13	necessary	necessary	JJ
6912	6894	14	to	to	TO
6912	6894	15	make	make	VB
6912	6894	16	a	a	DT
6912	6894	17	_	_	NNP
6912	6894	18	sponge	sponge	NN
6912	6894	19	_	_	NNP
6912	6894	20	of	of	IN
6912	6894	21	the	the	DT
6912	6894	22	materials	material	NNS
6912	6894	23	used	use	VBN
6912	6894	24	in	in	IN
6912	6894	25	bread	bread	NN
6912	6894	26	making	make	VBG
6912	6894	27	.	.	.
6912	6895	1	A	a	DT
6912	6895	2	sponge	sponge	NN
6912	6895	3	is	be	VBZ
6912	6895	4	a	a	DT
6912	6895	5	batter	batter	NN
6912	6895	6	containing	contain	VBG
6912	6895	7	half	half	NN
6912	6895	8	as	as	RB
6912	6895	9	much	much	JJ
6912	6895	10	flour	flour	NN
6912	6895	11	as	as	IN
6912	6895	12	is	be	VBZ
6912	6895	13	required	require	VBN
6912	6895	14	for	for	IN
6912	6895	15	the	the	DT
6912	6895	16	stiff	stiff	JJ
6912	6895	17	dough	dough	NN
6912	6895	18	.	.	.
6912	6896	1	A	a	DT
6912	6896	2	thin	thin	JJ
6912	6896	3	mixture	mixture	NN
6912	6896	4	rises	rise	VBZ
6912	6896	5	more	more	RBR
6912	6896	6	quickly	quickly	RB
6912	6896	7	than	than	IN
6912	6896	8	does	do	VBZ
6912	6896	9	a	a	DT
6912	6896	10	stiff	stiff	JJ
6912	6896	11	dough	dough	NN
6912	6896	12	;	;	:
6912	6896	13	hence	hence	RB
6912	6896	14	the	the	DT
6912	6896	15	advantage	advantage	NN
6912	6896	16	of	of	IN
6912	6896	17	"	"	``
6912	6896	18	starting	start	VBG
6912	6896	19	"	"	''
6912	6896	20	dry	dry	JJ
6912	6896	21	yeast	yeast	NN
6912	6896	22	in	in	IN
6912	6896	23	a	a	DT
6912	6896	24	sponge	sponge	NN
6912	6896	25	.	.	.
6912	6897	1	The	the	DT
6912	6897	2	growth	growth	NN
6912	6897	3	of	of	IN
6912	6897	4	yeast	yeast	NN
6912	6897	5	is	be	VBZ
6912	6897	6	somewhat	somewhat	RB
6912	6897	7	retarded	retarded	JJ
6912	6897	8	by	by	IN
6912	6897	9	salt	salt	NN
6912	6897	10	and	and	CC
6912	6897	11	spices	spice	NNS
6912	6897	12	.	.	.
6912	6898	1	Sugar	sugar	NN
6912	6898	2	in	in	IN
6912	6898	3	small	small	JJ
6912	6898	4	quantity	quantity	NN
6912	6898	5	aids	aids	NNP
6912	6898	6	rapid	rapid	JJ
6912	6898	7	growth	growth	NN
6912	6898	8	;	;	:
6912	6898	9	much	much	JJ
6912	6898	10	sugar	sugar	NN
6912	6898	11	delays	delay	VBZ
6912	6898	12	the	the	DT
6912	6898	13	rising	rise	VBG
6912	6898	14	of	of	IN
6912	6898	15	bread	bread	NN
6912	6898	16	.	.	.
6912	6899	1	Much	much	JJ
6912	6899	2	fat	fat	NN
6912	6899	3	and	and	CC
6912	6899	4	many	many	JJ
6912	6899	5	eggs	egg	NNS
6912	6899	6	also	also	RB
6912	6899	7	make	make	VBP
6912	6899	8	the	the	DT
6912	6899	9	process	process	NN
6912	6899	10	slower	slow	JJR
6912	6899	11	.	.	.
6912	6900	1	In	in	IN
6912	6900	2	the	the	DT
6912	6900	3	preparation	preparation	NN
6912	6900	4	of	of	IN
6912	6900	5	buns	bun	NNS
6912	6900	6	,	,	,
6912	6900	7	when	when	WRB
6912	6900	8	much	much	JJ
6912	6900	9	fat	fat	NN
6912	6900	10	and	and	CC
6912	6900	11	sugar	sugar	NN
6912	6900	12	and	and	CC
6912	6900	13	many	many	JJ
6912	6900	14	eggs	egg	NNS
6912	6900	15	are	be	VBP
6912	6900	16	to	to	TO
6912	6900	17	be	be	VB
6912	6900	18	used	use	VBN
6912	6900	19	,	,	,
6912	6900	20	it	-PRON-	PRP
6912	6900	21	is	be	VBZ
6912	6900	22	advisable	advisable	JJ
6912	6900	23	to	to	TO
6912	6900	24	make	make	VB
6912	6900	25	a	a	DT
6912	6900	26	sponge	sponge	NN
6912	6900	27	.	.	.
6912	6901	1	These	these	DT
6912	6901	2	materials	material	NNS
6912	6901	3	are	be	VBP
6912	6901	4	not	not	RB
6912	6901	5	to	to	TO
6912	6901	6	be	be	VB
6912	6901	7	added	add	VBN
6912	6901	8	,	,	,
6912	6901	9	however	however	RB
6912	6901	10	,	,	,
6912	6901	11	until	until	IN
6912	6901	12	the	the	DT
6912	6901	13	sponge	sponge	NN
6912	6901	14	is	be	VBZ
6912	6901	15	stiffened	stiffen	VBN
6912	6901	16	.	.	.
6912	6902	1	The	the	DT
6912	6902	2	yeast	yeast	NN
6912	6902	3	thus	thus	RB
6912	6902	4	gets	get	VBZ
6912	6902	5	a	a	DT
6912	6902	6	good	good	JJ
6912	6902	7	"	"	``
6912	6902	8	start	start	NN
6912	6902	9	"	"	''
6912	6902	10	before	before	IN
6912	6902	11	the	the	DT
6912	6902	12	eggs	egg	NNS
6912	6902	13	,	,	,
6912	6902	14	etc	etc	FW
6912	6902	15	.	.	.
6912	6902	16	,	,	,
6912	6902	17	are	be	VBP
6912	6902	18	added	add	VBN
6912	6902	19	.	.	.
6912	6903	1	BREAD	BREAD	NNP
6912	6903	2	(	(	-LRB-
6912	6903	3	made	make	VBN
6912	6903	4	with	with	IN
6912	6903	5	dry	dry	JJ
6912	6903	6	yeast	yeast	NN
6912	6903	7	)	)	-RRB-
6912	6903	8	(	(	-LRB-
6912	6903	9	2	2	CD
6912	6903	10	loaves	loaf	NNS
6912	6903	11	)	)	-RRB-
6912	6903	12	2	2	CD
6912	6903	13	cupfuls	cupfuls	NN
6912	6903	14	water	water	NN
6912	6903	15	1/2	1/2	CD
6912	6903	16	cake	cake	NN
6912	6903	17	dry	dry	JJ
6912	6903	18	yeast	yeast	NN
6912	6903	19	2	2	CD
6912	6903	20	teaspoonfuls	teaspoonful	NNS
6912	6903	21	salt	salt	NN
6912	6903	22	2	2	CD
6912	6903	23	teaspoonfuls	teaspoonfuls	NNP
6912	6903	24	sugar	sugar	NN
6912	6903	25	1	1	CD
6912	6903	26	tablespoonful	tablespoonful	JJ
6912	6903	27	fat	fat	NN
6912	6903	28	6	6	CD
6912	6903	29	cupfuls	cupful	NNS
6912	6903	30	(	(	-LRB-
6912	6903	31	or	or	CC
6912	6903	32	more	more	RBR
6912	6903	33	)	)	-RRB-
6912	6903	34	bread	bread	NN
6912	6903	35	flour	flour	NN
6912	6903	36	Soak	Soak	NNP
6912	6903	37	the	the	DT
6912	6903	38	yeast	yeast	NN
6912	6903	39	in	in	IN
6912	6903	40	the	the	DT
6912	6903	41	water	water	NN
6912	6903	42	(	(	-LRB-
6912	6903	43	lukewarm	lukewarm	NNP
6912	6903	44	)	)	-RRB-
6912	6903	45	until	until	IN
6912	6903	46	softened	soften	VBN
6912	6903	47	.	.	.
6912	6904	1	Then	then	RB
6912	6904	2	add	add	VB
6912	6904	3	the	the	DT
6912	6904	4	salt	salt	NN
6912	6904	5	,	,	,
6912	6904	6	sugar	sugar	NN
6912	6904	7	,	,	,
6912	6904	8	and	and	CC
6912	6904	9	fat	fat	NN
6912	6904	10	.	.	.
6912	6905	1	Stir	stir	VB
6912	6905	2	until	until	IN
6912	6905	3	the	the	DT
6912	6905	4	salt	salt	NN
6912	6905	5	and	and	CC
6912	6905	6	sugar	sugar	NN
6912	6905	7	are	be	VBP
6912	6905	8	dissolved	dissolve	VBN
6912	6905	9	,	,	,
6912	6905	10	and	and	CC
6912	6905	11	the	the	DT
6912	6905	12	fat	fat	NN
6912	6905	13	is	be	VBZ
6912	6905	14	melted	melt	VBN
6912	6905	15	.	.	.
6912	6906	1	Add	add	VB
6912	6906	2	one	one	CD
6912	6906	3	half	half	NN
6912	6906	4	the	the	DT
6912	6906	5	given	give	VBN
6912	6906	6	quantity	quantity	NN
6912	6906	7	of	of	IN
6912	6906	8	flour	flour	NN
6912	6906	9	.	.	.
6912	6907	1	Beat	beat	VB
6912	6907	2	until	until	IN
6912	6907	3	the	the	DT
6912	6907	4	mixture	mixture	NN
6912	6907	5	is	be	VBZ
6912	6907	6	smooth	smooth	JJ
6912	6907	7	;	;	:
6912	6907	8	cover	cover	VB
6912	6907	9	.	.	.
6912	6908	1	Let	let	VB
6912	6908	2	rise	rise	VB
6912	6908	3	until	until	IN
6912	6908	4	very	very	RB
6912	6908	5	porous	porous	JJ
6912	6908	6	and	and	CC
6912	6908	7	foamy	foamy	JJ
6912	6908	8	.	.	.
6912	6909	1	Add	add	VB
6912	6909	2	enough	enough	JJ
6912	6909	3	flour	flour	NN
6912	6909	4	to	to	TO
6912	6909	5	make	make	VB
6912	6909	6	a	a	DT
6912	6909	7	stiff	stiff	JJ
6912	6909	8	dough	dough	NN
6912	6909	9	;	;	:
6912	6909	10	knead	knead	NN
6912	6909	11	;	;	,
6912	6909	12	and	and	CC
6912	6909	13	allow	allow	VB
6912	6909	14	to	to	TO
6912	6909	15	rise	rise	VB
6912	6909	16	until	until	IN
6912	6909	17	doubled	double	VBN
6912	6909	18	in	in	IN
6912	6909	19	bulk	bulk	NN
6912	6909	20	.	.	.
6912	6910	1	Proceed	proceed	VB
6912	6910	2	as	as	IN
6912	6910	3	for	for	IN
6912	6910	4	bread	bread	NN
6912	6910	5	made	make	VBN
6912	6910	6	with	with	IN
6912	6910	7	compressed	compressed	JJ
6912	6910	8	yeast	yeast	NN
6912	6910	9	.	.	.
6912	6911	1	SCORE	score	NN
6912	6911	2	CARD	card	NN
6912	6911	3	FOR	for	IN
6912	6911	4	BREAD	BREAD	NNP
6912	6911	5	[	[	-LRB-
6912	6911	6	Footnote	footnote	NN
6912	6911	7	109	109	CD
6912	6911	8	:	:	:
6912	6911	9	"	"	``
6912	6911	10	Selection	Selection	NNP
6912	6911	11	and	and	CC
6912	6911	12	Preparation	Preparation	NNP
6912	6911	13	of	of	IN
6912	6911	14	Food	Food	NNP
6912	6911	15	,	,	,
6912	6911	16	"	"	''
6912	6911	17	by	by	IN
6912	6911	18	Bevier	Bevier	NNP
6912	6911	19	and	and	CC
6912	6911	20	Van	Van	NNP
6912	6911	21	Meter	Meter	NNP
6912	6911	22	,	,	,
6912	6911	23	p.	p.	NN
6912	6912	1	82	82	CD
6912	6912	2	.	.	.
6912	6912	3	]	]	-RRB-
6912	6913	1	--DETERMINING	--DETERMINING	:
6912	6913	2	ITS	its	PRP$
6912	6913	3	QUALITY	QUALITY	NNP
6912	6913	4	Flavor	Flavor	NNP
6912	6913	5	35	35	CD
6912	6913	6	Lightness	Lightness	NNP
6912	6913	7	15	15	CD
6912	6913	8	Grain	grain	NN
6912	6913	9	and	and	CC
6912	6913	10	texture	texture	VB
6912	6913	11	20	20	CD
6912	6913	12	Crust	crust	NN
6912	6913	13	(	(	-LRB-
6912	6913	14	color	color	NN
6912	6913	15	,	,	,
6912	6913	16	depth	depth	NN
6912	6913	17	,	,	,
6912	6913	18	texture	texture	NN
6912	6913	19	)	)	-RRB-
6912	6913	20	10	10	CD
6912	6913	21	Crumb	Crumb	NNP
6912	6913	22	(	(	-LRB-
6912	6913	23	color	color	NN
6912	6913	24	,	,	,
6912	6913	25	moisture	moisture	NN
6912	6913	26	)	)	-RRB-
6912	6913	27	10	10	CD
6912	6913	28	Shape	shape	NN
6912	6913	29	and	and	CC
6912	6913	30	size	size	NN
6912	6913	31	10	10	CD
6912	6913	32	---	---	:
6912	6913	33	Total	total	NN
6912	6913	34	100	100	CD
6912	6913	35	QUESTIONS	question	NNS
6912	6913	36	Under	under	IN
6912	6913	37	what	what	WDT
6912	6913	38	conditions	condition	NNS
6912	6913	39	would	would	MD
6912	6913	40	dry	dry	VB
6912	6913	41	yeast	yeast	NN
6912	6913	42	be	be	VB
6912	6913	43	used	use	VBN
6912	6913	44	in	in	IN
6912	6913	45	bread	bread	NN
6912	6913	46	making	make	VBG
6912	6913	47	?	?	.
6912	6914	1	For	for	IN
6912	6914	2	what	what	WDT
6912	6914	3	reason	reason	NN
6912	6914	4	is	be	VBZ
6912	6914	5	bread	bread	NN
6912	6914	6	dough	dough	NN
6912	6914	7	kneaded	knead	VBN
6912	6914	8	?	?	.
6912	6915	1	What	what	WP
6912	6915	2	is	be	VBZ
6912	6915	3	the	the	DT
6912	6915	4	test	test	NN
6912	6915	5	for	for	IN
6912	6915	6	sufficient	sufficient	JJ
6912	6915	7	kneading	kneading	NN
6912	6915	8	of	of	IN
6912	6915	9	bread	bread	NN
6912	6915	10	dough	dough	NN
6912	6915	11	?	?	.
6912	6916	1	In	in	IN
6912	6916	2	what	what	WDT
6912	6916	3	part	part	NN
6912	6916	4	of	of	IN
6912	6916	5	the	the	DT
6912	6916	6	country	country	NN
6912	6916	7	is	be	VBZ
6912	6916	8	spring	spring	NN
6912	6916	9	wheat	wheat	NN
6912	6916	10	grown	grow	VBN
6912	6916	11	?	?	.
6912	6917	1	Winter	winter	NN
6912	6917	2	wheat	wheat	NN
6912	6917	3	?	?	.
6912	6918	1	How	how	WRB
6912	6918	2	are	be	VBP
6912	6918	3	the	the	DT
6912	6918	4	flours	flour	NNS
6912	6918	5	distinguished	distinguish	VBD
6912	6918	6	that	that	WDT
6912	6918	7	are	be	VBP
6912	6918	8	made	make	VBN
6912	6918	9	from	from	IN
6912	6918	10	these	these	DT
6912	6918	11	different	different	JJ
6912	6918	12	kinds	kind	NNS
6912	6918	13	of	of	IN
6912	6918	14	wheat	wheat	NN
6912	6918	15	?	?	.
6912	6919	1	From	from	IN
6912	6919	2	_	_	NNP
6912	6919	3	U.	U.	NNP
6912	6920	1	S.	S.	NNP
6912	6920	2	Department	Department	NNP
6912	6920	3	of	of	IN
6912	6920	4	Agriculture	Agriculture	NNP
6912	6920	5	_	_	NNP
6912	6920	6	,	,	,
6912	6920	7	Bulletin	Bulletin	NNP
6912	6920	8	No	no	UH
6912	6920	9	.	.	.
6912	6921	1	28	28	CD
6912	6921	2	,	,	,
6912	6921	3	tabulate	tabulate	VBP
6912	6921	4	the	the	DT
6912	6921	5	percentage	percentage	NN
6912	6921	6	composition	composition	NN
6912	6921	7	of	of	IN
6912	6921	8	winter	winter	NN
6912	6921	9	and	and	CC
6912	6921	10	of	of	IN
6912	6921	11	spring	spring	NN
6912	6921	12	wheat	wheat	NN
6912	6921	13	flour	flour	NN
6912	6921	14	.	.	.
6912	6922	1	Which	which	WDT
6912	6922	2	contains	contain	VBZ
6912	6922	3	the	the	DT
6912	6922	4	more	more	JJR
6912	6922	5	protein	protein	NN
6912	6922	6	;	;	:
6912	6922	7	which	which	WDT
6912	6922	8	,	,	,
6912	6922	9	the	the	DT
6912	6922	10	more	more	JJR
6912	6922	11	carbohydrates	carbohydrate	NNS
6912	6922	12	?	?	.
6912	6923	1	Compare	compare	VB
6912	6923	2	the	the	DT
6912	6923	3	quantity	quantity	NN
6912	6923	4	of	of	IN
6912	6923	5	ash	ash	NN
6912	6923	6	in	in	IN
6912	6923	7	each	each	DT
6912	6923	8	.	.	.
6912	6924	1	Knowing	know	VBG
6912	6924	2	the	the	DT
6912	6924	3	method	method	NN
6912	6924	4	of	of	IN
6912	6924	5	leavening	leavening	NN
6912	6924	6	,	,	,
6912	6924	7	the	the	DT
6912	6924	8	time	time	NN
6912	6924	9	required	require	VBN
6912	6924	10	for	for	IN
6912	6924	11	raising	raise	VBG
6912	6924	12	,	,	,
6912	6924	13	and	and	CC
6912	6924	14	the	the	DT
6912	6924	15	properties	property	NNS
6912	6924	16	of	of	IN
6912	6924	17	gluten	gluten	NN
6912	6924	18	,	,	,
6912	6924	19	explain	explain	VBP
6912	6924	20	why	why	WRB
6912	6924	21	spring	spring	VB
6912	6924	22	wheat	wheat	NN
6912	6924	23	flour	flour	NN
6912	6924	24	is	be	VBZ
6912	6924	25	better	well	RBR
6912	6924	26	adapted	adapt	VBN
6912	6924	27	to	to	IN
6912	6924	28	yeast	yeast	NN
6912	6924	29	breads	bread	NNS
6912	6924	30	than	than	IN
6912	6924	31	to	to	IN
6912	6924	32	quick	quick	JJ
6912	6924	33	breads	bread	NNS
6912	6924	34	.	.	.
6912	6925	1	What	what	WP
6912	6925	2	is	be	VBZ
6912	6925	3	the	the	DT
6912	6925	4	price	price	NN
6912	6925	5	per	per	IN
6912	6925	6	sack	sack	NN
6912	6925	7	of	of	IN
6912	6925	8	pastry	pastry	NN
6912	6925	9	and	and	CC
6912	6925	10	of	of	IN
6912	6925	11	bread	bread	NN
6912	6925	12	flour	flour	NN
6912	6925	13	?	?	.
6912	6926	1	What	what	WP
6912	6926	2	is	be	VBZ
6912	6926	3	the	the	DT
6912	6926	4	price	price	NN
6912	6926	5	per	per	IN
6912	6926	6	cake	cake	NN
6912	6926	7	of	of	IN
6912	6926	8	compressed	compress	VBN
6912	6926	9	yeast	yeast	NN
6912	6926	10	?	?	.
6912	6927	1	What	what	WP
6912	6927	2	is	be	VBZ
6912	6927	3	the	the	DT
6912	6927	4	price	price	NN
6912	6927	5	per	per	IN
6912	6927	6	package	package	NN
6912	6927	7	of	of	IN
6912	6927	8	dry	dry	JJ
6912	6927	9	yeast	yeast	NN
6912	6927	10	?	?	.
6912	6928	1	How	how	WRB
6912	6928	2	many	many	JJ
6912	6928	3	cakes	cake	NNS
6912	6928	4	in	in	IN
6912	6928	5	a	a	DT
6912	6928	6	package	package	NN
6912	6928	7	?	?	.
6912	6929	1	LESSON	LESSON	NNP
6912	6929	2	CXXXVII	cxxxvii	NN
6912	6929	3	MODIFICATIONS	modification	NNS
6912	6929	4	OF	of	IN
6912	6929	5	PLAIN	plain	JJ
6912	6929	6	WHITE	WHITE	NNP
6912	6929	7	BREAD	BREAD	NNP
6912	6929	8	BREADS	BREADS	NNP
6912	6929	9	OTHER	OTHER	NNP
6912	6929	10	THAN	THAN	NNP
6912	6929	11	WHEAT.--As	WHEAT.--As	NNP
6912	6929	12	mentioned	mention	VBN
6912	6929	13	previously	previously	RB
6912	6929	14	,	,	,
6912	6929	15	wheat	wheat	NN
6912	6929	16	is	be	VBZ
6912	6929	17	the	the	DT
6912	6929	18	most	most	RBS
6912	6929	19	popular	popular	JJ
6912	6929	20	grain	grain	NN
6912	6929	21	in	in	IN
6912	6929	22	this	this	DT
6912	6929	23	country	country	NN
6912	6929	24	,	,	,
6912	6929	25	largely	largely	RB
6912	6929	26	because	because	IN
6912	6929	27	we	-PRON-	PRP
6912	6929	28	are	be	VBP
6912	6929	29	most	most	RBS
6912	6929	30	used	used	JJ
6912	6929	31	to	to	IN
6912	6929	32	it	-PRON-	PRP
6912	6929	33	,	,	,
6912	6929	34	not	not	RB
6912	6929	35	because	because	IN
6912	6929	36	it	-PRON-	PRP
6912	6929	37	is	be	VBZ
6912	6929	38	a	a	DT
6912	6929	39	better	well	JJR
6912	6929	40	food	food	NN
6912	6929	41	than	than	IN
6912	6929	42	other	other	JJ
6912	6929	43	cereals	cereal	NNS
6912	6929	44	.	.	.
6912	6930	1	The	the	DT
6912	6930	2	use	use	NN
6912	6930	3	of	of	IN
6912	6930	4	different	different	JJ
6912	6930	5	starchy	starchy	JJ
6912	6930	6	materials	material	NNS
6912	6930	7	and	and	CC
6912	6930	8	grains	grain	NNS
6912	6930	9	,	,	,
6912	6930	10	especially	especially	RB
6912	6930	11	the	the	DT
6912	6930	12	whole	whole	JJ
6912	6930	13	cereals	cereal	NNS
6912	6930	14	,	,	,
6912	6930	15	is	be	VBZ
6912	6930	16	advised	advise	VBN
6912	6930	17	to	to	TO
6912	6930	18	give	give	VB
6912	6930	19	variation	variation	NN
6912	6930	20	not	not	RB
6912	6930	21	only	only	RB
6912	6930	22	in	in	IN
6912	6930	23	flavor	flavor	NN
6912	6930	24	,	,	,
6912	6930	25	but	but	CC
6912	6930	26	in	in	IN
6912	6930	27	nutritive	nutritive	JJ
6912	6930	28	content	content	NN
6912	6930	29	.	.	.
6912	6931	1	Yeast	yeast	NN
6912	6931	2	breads	bread	NNS
6912	6931	3	containing	contain	VBG
6912	6931	4	cereals	cereal	NNS
6912	6931	5	other	other	JJ
6912	6931	6	than	than	IN
6912	6931	7	wheat	wheat	NN
6912	6931	8	are	be	VBP
6912	6931	9	more	more	RBR
6912	6931	10	satisfactory	satisfactory	JJ
6912	6931	11	in	in	IN
6912	6931	12	texture	texture	NN
6912	6931	13	and	and	CC
6912	6931	14	in	in	IN
6912	6931	15	size	size	NN
6912	6931	16	of	of	IN
6912	6931	17	loaf	loaf	NN
6912	6931	18	when	when	WRB
6912	6931	19	they	-PRON-	PRP
6912	6931	20	are	be	VBP
6912	6931	21	made	make	VBN
6912	6931	22	by	by	IN
6912	6931	23	combining	combine	VBG
6912	6931	24	some	some	DT
6912	6931	25	wheat	wheat	NN
6912	6931	26	with	with	IN
6912	6931	27	the	the	DT
6912	6931	28	other	other	JJ
6912	6931	29	grains	grain	NNS
6912	6931	30	.	.	.
6912	6932	1	The	the	DT
6912	6932	2	housekeeper	housekeeper	NN
6912	6932	3	of	of	IN
6912	6932	4	olden	olden	JJ
6912	6932	5	days	day	NNS
6912	6932	6	considered	consider	VBD
6912	6932	7	the	the	DT
6912	6932	8	potato	potato	NN
6912	6932	9	most	most	RBS
6912	6932	10	essential	essential	JJ
6912	6932	11	for	for	IN
6912	6932	12	bread	bread	NN
6912	6932	13	making	making	NN
6912	6932	14	.	.	.
6912	6933	1	It	-PRON-	PRP
6912	6933	2	is	be	VBZ
6912	6933	3	possible	possible	JJ
6912	6933	4	to	to	TO
6912	6933	5	make	make	VB
6912	6933	6	good	good	JJ
6912	6933	7	bread	bread	NN
6912	6933	8	by	by	IN
6912	6933	9	using	use	VBG
6912	6933	10	1/3	1/3	CD
6912	6933	11	as	as	RB
6912	6933	12	much	much	JJ
6912	6933	13	mashed	mash	VBN
6912	6933	14	potato	potato	NN
6912	6933	15	as	as	IN
6912	6933	16	wheat	wheat	NN
6912	6933	17	flour	flour	NN
6912	6933	18	.	.	.
6912	6934	1	Potato	potato	NN
6912	6934	2	bread	bread	NN
6912	6934	3	is	be	VBZ
6912	6934	4	moist	moist	JJ
6912	6934	5	;	;	:
6912	6934	6	it	-PRON-	PRP
6912	6934	7	keeps	keep	VBZ
6912	6934	8	better	well	JJR
6912	6934	9	than	than	IN
6912	6934	10	bread	bread	NN
6912	6934	11	made	make	VBN
6912	6934	12	entirely	entirely	RB
6912	6934	13	with	with	IN
6912	6934	14	wheat	wheat	NN
6912	6934	15	.	.	.
6912	6935	1	It	-PRON-	PRP
6912	6935	2	has	have	VBZ
6912	6935	3	been	be	VBN
6912	6935	4	observed	observe	VBN
6912	6935	5	that	that	DT
6912	6935	6	bread	bread	NN
6912	6935	7	containing	contain	VBG
6912	6935	8	potatoes	potato	NNS
6912	6935	9	or	or	CC
6912	6935	10	potato	potato	NN
6912	6935	11	water	water	NN
6912	6935	12	rises	rise	VBZ
6912	6935	13	quickly	quickly	RB
6912	6935	14	.	.	.
6912	6936	1	It	-PRON-	PRP
6912	6936	2	is	be	VBZ
6912	6936	3	possible	possible	JJ
6912	6936	4	that	that	IN
6912	6936	5	the	the	DT
6912	6936	6	growth	growth	NN
6912	6936	7	of	of	IN
6912	6936	8	the	the	DT
6912	6936	9	yeast	yeast	NN
6912	6936	10	is	be	VBZ
6912	6936	11	stimulated	stimulate	VBN
6912	6936	12	by	by	IN
6912	6936	13	potato	potato	NN
6912	6936	14	.	.	.
6912	6937	1	Although	although	IN
6912	6937	2	bread	bread	NN
6912	6937	3	containing	contain	VBG
6912	6937	4	potatoes	potato	NNS
6912	6937	5	is	be	VBZ
6912	6937	6	light	light	JJ
6912	6937	7	,	,	,
6912	6937	8	it	-PRON-	PRP
6912	6937	9	is	be	VBZ
6912	6937	10	not	not	RB
6912	6937	11	as	as	RB
6912	6937	12	delicate	delicate	JJ
6912	6937	13	or	or	CC
6912	6937	14	"	"	``
6912	6937	15	fluffy	fluffy	JJ
6912	6937	16	"	"	''
6912	6937	17	as	as	IN
6912	6937	18	plain	plain	JJ
6912	6937	19	wheat	wheat	NN
6912	6937	20	bread	bread	NN
6912	6937	21	.	.	.
6912	6938	1	Since	since	IN
6912	6938	2	potatoes	potato	NNS
6912	6938	3	contain	contain	VBP
6912	6938	4	much	much	JJ
6912	6938	5	moisture	moisture	NN
6912	6938	6	,	,	,
6912	6938	7	the	the	DT
6912	6938	8	quantity	quantity	NN
6912	6938	9	of	of	IN
6912	6938	10	liquid	liquid	NN
6912	6938	11	used	use	VBN
6912	6938	12	in	in	IN
6912	6938	13	making	make	VBG
6912	6938	14	potato	potato	NN
6912	6938	15	bread	bread	NN
6912	6938	16	should	should	MD
6912	6938	17	be	be	VB
6912	6938	18	lessened	lessen	VBN
6912	6938	19	.	.	.
6912	6939	1	Because	because	IN
6912	6939	2	bread	bread	NN
6912	6939	3	dough	dough	NN
6912	6939	4	containing	contain	VBG
6912	6939	5	potatoes	potato	NNS
6912	6939	6	softens	soften	VBZ
6912	6939	7	as	as	IN
6912	6939	8	it	-PRON-	PRP
6912	6939	9	rises	rise	VBZ
6912	6939	10	,	,	,
6912	6939	11	sufficient	sufficient	JJ
6912	6939	12	flour	flour	NN
6912	6939	13	should	should	MD
6912	6939	14	be	be	VB
6912	6939	15	added	add	VBN
6912	6939	16	to	to	TO
6912	6939	17	make	make	VB
6912	6939	18	it	-PRON-	PRP
6912	6939	19	very	very	RB
6912	6939	20	stiff	stiff	JJ
6912	6939	21	or	or	CC
6912	6939	22	more	more	JJR
6912	6939	23	flour	flour	NN
6912	6939	24	added	add	VBN
6912	6939	25	while	while	IN
6912	6939	26	kneading	knead	VBG
6912	6939	27	.	.	.
6912	6940	1	Much	much	JJ
6912	6940	2	experimenting	experiment	VBG
6912	6940	3	with	with	IN
6912	6940	4	bread	bread	NN
6912	6940	5	during	during	IN
6912	6940	6	the	the	DT
6912	6940	7	World	World	NNP
6912	6940	8	War	War	NNP
6912	6940	9	showed	show	VBD
6912	6940	10	that	that	IN
6912	6940	11	bread	bread	NN
6912	6940	12	containing	contain	VBG
6912	6940	13	cereals	cereal	NNS
6912	6940	14	other	other	JJ
6912	6940	15	than	than	IN
6912	6940	16	wheat	wheat	NN
6912	6940	17	is	be	VBZ
6912	6940	18	more	more	RBR
6912	6940	19	satisfactory	satisfactory	JJ
6912	6940	20	when	when	WRB
6912	6940	21	potatoes	potato	NNS
6912	6940	22	are	be	VBP
6912	6940	23	used	use	VBN
6912	6940	24	in	in	IN
6912	6940	25	making	make	VBG
6912	6940	26	it	-PRON-	PRP
6912	6940	27	.	.	.
6912	6941	1	It	-PRON-	PRP
6912	6941	2	was	be	VBD
6912	6941	3	found	find	VBN
6912	6941	4	that	that	IN
6912	6941	5	less	less	JJR
6912	6941	6	of	of	IN
6912	6941	7	wheat	wheat	NN
6912	6941	8	and	and	CC
6912	6941	9	more	more	JJR
6912	6941	10	of	of	IN
6912	6941	11	the	the	DT
6912	6941	12	other	other	JJ
6912	6941	13	grains	grain	NNS
6912	6941	14	could	could	MD
6912	6941	15	be	be	VB
6912	6941	16	used	use	VBN
6912	6941	17	when	when	WRB
6912	6941	18	potatoes	potato	NNS
6912	6941	19	were	be	VBD
6912	6941	20	added	add	VBN
6912	6941	21	to	to	IN
6912	6941	22	the	the	DT
6912	6941	23	dough	dough	NN
6912	6941	24	.	.	.
6912	6942	1	Bread	bread	NN
6912	6942	2	made	make	VBN
6912	6942	3	of	of	IN
6912	6942	4	grains	grain	NNS
6912	6942	5	other	other	JJ
6912	6942	6	than	than	IN
6912	6942	7	wheat	wheat	NN
6912	6942	8	requires	require	VBZ
6912	6942	9	a	a	DT
6912	6942	10	greater	great	JJR
6912	6942	11	quantity	quantity	NN
6912	6942	12	of	of	IN
6912	6942	13	yeast	yeast	NN
6912	6942	14	than	than	IN
6912	6942	15	wheat	wheat	NN
6912	6942	16	bread	bread	NN
6912	6942	17	.	.	.
6912	6943	1	The	the	DT
6912	6943	2	following	follow	VBG
6912	6943	3	explanation	explanation	NN
6912	6943	4	may	may	MD
6912	6943	5	account	account	VB
6912	6943	6	for	for	IN
6912	6943	7	this	this	DT
6912	6943	8	fact	fact	NN
6912	6943	9	:	:	:
6912	6943	10	Some	some	DT
6912	6943	11	recent	recent	JJ
6912	6943	12	scientific	scientific	JJ
6912	6943	13	investigations	investigation	NNS
6912	6943	14	point	point	VBP
6912	6943	15	out	out	RP
6912	6943	16	the	the	DT
6912	6943	17	fact	fact	NN
6912	6943	18	that	that	IN
6912	6943	19	the	the	DT
6912	6943	20	activity	activity	NN
6912	6943	21	of	of	IN
6912	6943	22	yeast	yeast	NN
6912	6943	23	is	be	VBZ
6912	6943	24	increased	increase	VBN
6912	6943	25	when	when	WRB
6912	6943	26	vinegar	vinegar	NN
6912	6943	27	or	or	CC
6912	6943	28	other	other	JJ
6912	6943	29	weak	weak	JJ
6912	6943	30	acid	acid	NN
6912	6943	31	material	material	NN
6912	6943	32	is	be	VBZ
6912	6943	33	added	add	VBN
6912	6943	34	to	to	IN
6912	6943	35	bread	bread	NN
6912	6943	36	dough	dough	NN
6912	6943	37	.	.	.
6912	6944	1	Since	since	IN
6912	6944	2	the	the	DT
6912	6944	3	proteins	protein	NNS
6912	6944	4	of	of	IN
6912	6944	5	cereals	cereal	NNS
6912	6944	6	other	other	JJ
6912	6944	7	than	than	IN
6912	6944	8	wheat	wheat	NN
6912	6944	9	absorb	absorb	VB
6912	6944	10	more	more	JJR
6912	6944	11	of	of	IN
6912	6944	12	the	the	DT
6912	6944	13	free	free	JJ
6912	6944	14	acid	acid	NN
6912	6944	15	of	of	IN
6912	6944	16	the	the	DT
6912	6944	17	dough	dough	NN
6912	6944	18	than	than	IN
6912	6944	19	do	do	VB
6912	6944	20	the	the	DT
6912	6944	21	proteins	protein	NNS
6912	6944	22	of	of	IN
6912	6944	23	wheat	wheat	NN
6912	6944	24	,	,	,
6912	6944	25	the	the	DT
6912	6944	26	acidity	acidity	NN
6912	6944	27	of	of	IN
6912	6944	28	the	the	DT
6912	6944	29	dough	dough	NN
6912	6944	30	is	be	VBZ
6912	6944	31	lessened	lessen	VBN
6912	6944	32	.	.	.
6912	6945	1	Hence	hence	RB
6912	6945	2	more	more	JJR
6912	6945	3	yeast	yeast	NN
6912	6945	4	is	be	VBZ
6912	6945	5	required	require	VBN
6912	6945	6	to	to	TO
6912	6945	7	leaven	leaven	VB
6912	6945	8	dough	dough	NN
6912	6945	9	containing	contain	VBG
6912	6945	10	grains	grain	NNS
6912	6945	11	other	other	JJ
6912	6945	12	than	than	IN
6912	6945	13	wheat	wheat	NN
6912	6945	14	.	.	.
6912	6946	1	GRAHAM	GRAHAM	NNP
6912	6946	2	BREAD	BREAD	NNP
6912	6946	3	Use	use	VB
6912	6946	4	one	one	CD
6912	6946	5	half	half	JJ
6912	6946	6	white	white	JJ
6912	6946	7	bread	bread	NN
6912	6946	8	flour	flour	NN
6912	6946	9	and	and	CC
6912	6946	10	one	one	CD
6912	6946	11	half	half	NN
6912	6946	12	graham	graham	JJ
6912	6946	13	flour	flour	NN
6912	6946	14	in	in	IN
6912	6946	15	the	the	DT
6912	6946	16	recipe	recipe	NN
6912	6946	17	given	give	VBN
6912	6946	18	for	for	IN
6912	6946	19	Bread	bread	NN
6912	6946	20	in	in	IN
6912	6946	21	order	order	NN
6912	6946	22	to	to	TO
6912	6946	23	make	make	VB
6912	6946	24	Graham	Graham	NNP
6912	6946	25	Bread	Bread	NNP
6912	6946	26	.	.	.
6912	6947	1	One	one	CD
6912	6947	2	fourth	fourth	JJ
6912	6947	3	cupful	cupful	NN
6912	6947	4	of	of	IN
6912	6947	5	molasses	molasse	NNS
6912	6947	6	may	may	MD
6912	6947	7	be	be	VB
6912	6947	8	substituted	substitute	VBN
6912	6947	9	for	for	IN
6912	6947	10	the	the	DT
6912	6947	11	sugar	sugar	NN
6912	6947	12	.	.	.
6912	6948	1	Mix	mix	VB
6912	6948	2	and	and	CC
6912	6948	3	bake	bake	VB
6912	6948	4	as	as	IN
6912	6948	5	white	white	JJ
6912	6948	6	bread	bread	NN
6912	6948	7	.	.	.
6912	6949	1	Some	some	DT
6912	6949	2	consider	consider	VBP
6912	6949	3	that	that	IN
6912	6949	4	it	-PRON-	PRP
6912	6949	5	is	be	VBZ
6912	6949	6	much	much	RB
6912	6949	7	more	more	RBR
6912	6949	8	satisfactory	satisfactory	JJ
6912	6949	9	to	to	TO
6912	6949	10	make	make	VB
6912	6949	11	a	a	DT
6912	6949	12	sponge	sponge	NN
6912	6949	13	when	when	WRB
6912	6949	14	using	use	VBG
6912	6949	15	graham	graham	NNP
6912	6949	16	flour	flour	NN
6912	6949	17	.	.	.
6912	6950	1	If	if	IN
6912	6950	2	this	this	DT
6912	6950	3	is	be	VBZ
6912	6950	4	done	do	VBN
6912	6950	5	,	,	,
6912	6950	6	first	first	RB
6912	6950	7	make	make	VB
6912	6950	8	a	a	DT
6912	6950	9	sponge	sponge	NN
6912	6950	10	using	use	VBG
6912	6950	11	only	only	RB
6912	6950	12	one	one	CD
6912	6950	13	half	half	NN
6912	6950	14	the	the	DT
6912	6950	15	given	give	VBN
6912	6950	16	quantity	quantity	NN
6912	6950	17	of	of	IN
6912	6950	18	flour	flour	NN
6912	6950	19	.	.	.
6912	6951	1	Let	let	VB
6912	6951	2	the	the	DT
6912	6951	3	mixture	mixture	NN
6912	6951	4	rise	rise	VB
6912	6951	5	,	,	,
6912	6951	6	then	then	RB
6912	6951	7	add	add	VB
6912	6951	8	the	the	DT
6912	6951	9	remainder	remainder	NN
6912	6951	10	of	of	IN
6912	6951	11	the	the	DT
6912	6951	12	flour	flour	NN
6912	6951	13	,	,	,
6912	6951	14	and	and	CC
6912	6951	15	proceed	proceed	VB
6912	6951	16	as	as	IN
6912	6951	17	in	in	IN
6912	6951	18	making	make	VBG
6912	6951	19	white	white	JJ
6912	6951	20	wheat	wheat	NN
6912	6951	21	bread	bread	NN
6912	6951	22	.	.	.
6912	6952	1	WHOLE	WHOLE	NNP
6912	6952	2	WHEAT	WHEAT	NNP
6912	6952	3	BREAD	BREAD	NNP
6912	6952	4	Follow	follow	VB
6912	6952	5	the	the	DT
6912	6952	6	recipe	recipe	NN
6912	6952	7	for	for	IN
6912	6952	8	Bread	Bread	NNP
6912	6952	9	,	,	,
6912	6952	10	substituting	substitute	VBG
6912	6952	11	whole	whole	JJ
6912	6952	12	wheat	wheat	NN
6912	6952	13	for	for	IN
6912	6952	14	the	the	DT
6912	6952	15	fine	fine	JJ
6912	6952	16	wheat	wheat	NN
6912	6952	17	bread	bread	NN
6912	6952	18	flour	flour	NN
6912	6952	19	,	,	,
6912	6952	20	but	but	CC
6912	6952	21	make	make	VB
6912	6952	22	a	a	DT
6912	6952	23	soft	soft	JJ
6912	6952	24	,	,	,
6912	6952	25	not	not	RB
6912	6952	26	stiff	stiff	JJ
6912	6952	27	dough	dough	NN
6912	6952	28	.	.	.
6912	6953	1	_	_	NNP
6912	6953	2	Raisin	Raisin	NNP
6912	6953	3	Bread	Bread	NNP
6912	6953	4	_	_	NNP
6912	6953	5	may	may	MD
6912	6953	6	be	be	VB
6912	6953	7	made	make	VBN
6912	6953	8	by	by	IN
6912	6953	9	adding	add	VBG
6912	6953	10	2	2	CD
6912	6953	11	cupfuls	cupful	NNS
6912	6953	12	of	of	IN
6912	6953	13	seeded	seeded	JJ
6912	6953	14	raisins	raisin	NNS
6912	6953	15	to	to	IN
6912	6953	16	whole	whole	JJ
6912	6953	17	wheat	wheat	NN
6912	6953	18	bread	bread	NN
6912	6953	19	mixture	mixture	NN
6912	6953	20	and	and	CC
6912	6953	21	increasing	increase	VBG
6912	6953	22	the	the	DT
6912	6953	23	sugar	sugar	NN
6912	6953	24	to	to	IN
6912	6953	25	1/4	1/4	CD
6912	6953	26	cupful	cupful	JJ
6912	6953	27	or	or	CC
6912	6953	28	substituting	substitute	VBG
6912	6953	29	1/3	1/3	CD
6912	6953	30	cupful	cupful	JJ
6912	6953	31	molasses	molasse	NNS
6912	6953	32	for	for	IN
6912	6953	33	the	the	DT
6912	6953	34	sugar	sugar	NN
6912	6953	35	.	.	.
6912	6954	1	Use	use	VB
6912	6954	2	the	the	DT
6912	6954	3	greater	great	JJR
6912	6954	4	quantity	quantity	NN
6912	6954	5	of	of	IN
6912	6954	6	yeast	yeast	NN
6912	6954	7	.	.	.
6912	6955	1	Add	add	VB
6912	6955	2	the	the	DT
6912	6955	3	raisins	raisin	NNS
6912	6955	4	to	to	IN
6912	6955	5	the	the	DT
6912	6955	6	mixture	mixture	NN
6912	6955	7	before	before	IN
6912	6955	8	adding	add	VBG
6912	6955	9	the	the	DT
6912	6955	10	flour	flour	NN
6912	6955	11	.	.	.
6912	6956	1	POTATO	POTATO	NNP
6912	6956	2	BREAD	BREAD	NNP
6912	6956	3	(	(	-LRB-
6912	6956	4	2	2	CD
6912	6956	5	loaves	loaf	NNS
6912	6956	6	)	)	-RRB-
6912	6956	7	2	2	CD
6912	6956	8	cupfuls	cupful	NNS
6912	6956	9	dry	dry	JJ
6912	6956	10	mashed	mashed	JJ
6912	6956	11	potatoes	potato	NNS
6912	6956	12	1	1	CD
6912	6956	13	cupful	cupful	JJ
6912	6956	14	water	water	NN
6912	6956	15	in	in	IN
6912	6956	16	which	which	WDT
6912	6956	17	potatoes	potato	NNS
6912	6956	18	were	be	VBD
6912	6956	19	cooked	cook	VBN
6912	6956	20	1	1	CD
6912	6956	21	tablespoonful	tablespoonful	JJ
6912	6956	22	salt	salt	NN
6912	6956	23	1/2	1/2	CD
6912	6956	24	cupful	cupful	JJ
6912	6956	25	lukewarm	lukewarm	JJ
6912	6956	26	water	water	NN
6912	6956	27	2	2	CD
6912	6956	28	tablespoonfuls	tablespoonful	NNS
6912	6956	29	sugar	sugar	NN
6912	6956	30	1	1	CD
6912	6956	31	tablespoonful	tablespoonful	JJ
6912	6956	32	fat	fat	NN
6912	6956	33	1/2	1/2	CD
6912	6956	34	to	to	IN
6912	6956	35	1	1	CD
6912	6956	36	cake	cake	NN
6912	6956	37	compressed	compress	VBN
6912	6956	38	yeast	yeast	NN
6912	6956	39	5	5	CD
6912	6956	40	1/2	1/2	CD
6912	6956	41	to	to	IN
6912	6956	42	6	6	CD
6912	6956	43	cupfuls	cupfuls	NN
6912	6956	44	wheat	wheat	NN
6912	6956	45	bread	bread	NN
6912	6956	46	flour	flour	NN
6912	6956	47	Pare	Pare	NNP
6912	6956	48	6	6	CD
6912	6956	49	medium	medium	JJ
6912	6956	50	-	-	HYPH
6912	6956	51	sized	sized	JJ
6912	6956	52	potatoes	potato	NNS
6912	6956	53	.	.	.
6912	6957	1	Cut	cut	VB
6912	6957	2	into	into	IN
6912	6957	3	pieces	piece	NNS
6912	6957	4	and	and	CC
6912	6957	5	cook	cook	NN
6912	6957	6	in	in	IN
6912	6957	7	boiling	boil	VBG
6912	6957	8	water	water	NN
6912	6957	9	until	until	IN
6912	6957	10	tender	tender	NN
6912	6957	11	.	.	.
6912	6958	1	Drain	drain	VB
6912	6958	2	the	the	DT
6912	6958	3	water	water	NN
6912	6958	4	from	from	IN
6912	6958	5	the	the	DT
6912	6958	6	potatoes	potato	NNS
6912	6958	7	,	,	,
6912	6958	8	but	but	CC
6912	6958	9	save	save	VB
6912	6958	10	the	the	DT
6912	6958	11	potato	potato	NN
6912	6958	12	water	water	NN
6912	6958	13	to	to	TO
6912	6958	14	use	use	VB
6912	6958	15	as	as	IN
6912	6958	16	moisture	moisture	NN
6912	6958	17	for	for	IN
6912	6958	18	the	the	DT
6912	6958	19	dough	dough	NN
6912	6958	20	,	,	,
6912	6958	21	and	and	CC
6912	6958	22	for	for	IN
6912	6958	23	mixing	mix	VBG
6912	6958	24	with	with	IN
6912	6958	25	the	the	DT
6912	6958	26	yeast	yeast	NN
6912	6958	27	.	.	.
6912	6959	1	Mash	mash	VB
6912	6959	2	the	the	DT
6912	6959	3	potatoes	potato	NNS
6912	6959	4	;	;	:
6912	6959	5	add	add	VB
6912	6959	6	the	the	DT
6912	6959	7	potato	potato	NN
6912	6959	8	water	water	NN
6912	6959	9	,	,	,
6912	6959	10	salt	salt	NN
6912	6959	11	,	,	,
6912	6959	12	sugar	sugar	NN
6912	6959	13	,	,	,
6912	6959	14	and	and	CC
6912	6959	15	fat	fat	NN
6912	6959	16	.	.	.
6912	6960	1	Then	then	RB
6912	6960	2	proceed	proceed	VB
6912	6960	3	as	as	IN
6912	6960	4	directed	direct	VBN
6912	6960	5	for	for	IN
6912	6960	6	Bread	Bread	NNP
6912	6960	7	.	.	.
6912	6961	1	OATMEAL	OATMEAL	NNP
6912	6961	2	-	-	HYPH
6912	6961	3	POTATO	potato	NN
6912	6961	4	BREAD	BREAD	NNS
6912	6961	5	(	(	-LRB-
6912	6961	6	2	2	CD
6912	6961	7	loaves	loaf	NNS
6912	6961	8	)	)	-RRB-
6912	6961	9	1	1	CD
6912	6961	10	1/2	1/2	CD
6912	6961	11	cupfuls	cupfuls	NN
6912	6961	12	potato	potato	NN
6912	6961	13	water	water	NN
6912	6961	14	2	2	CD
6912	6961	15	cupfuls	cupful	NNS
6912	6961	16	rolled	roll	VBD
6912	6961	17	oats	oats	NNP
6912	6961	18	1	1	CD
6912	6961	19	tablespoonful	tablespoonful	JJ
6912	6961	20	salt	salt	NN
6912	6961	21	2	2	CD
6912	6961	22	teaspoonfuls	teaspoonful	NNS
6912	6961	23	sugar	sugar	NN
6912	6961	24	Wheat	wheat	NN
6912	6961	25	bread	bread	NN
6912	6961	26	flour	flour	NN
6912	6961	27	,	,	,
6912	6961	28	about	about	RB
6912	6961	29	6	6	CD
6912	6961	30	cupfuls	cupful	NNS
6912	6961	31	1	1	CD
6912	6961	32	tablespoonful	tablespoonful	JJ
6912	6961	33	fat	fat	NN
6912	6961	34	2	2	CD
6912	6961	35	cupfuls	cupful	NNS
6912	6961	36	dry	dry	JJ
6912	6961	37	mashed	mashed	JJ
6912	6961	38	potatoes	potato	NNS
6912	6961	39	1	1	CD
6912	6961	40	cake	cake	NN
6912	6961	41	compressed	compress	VBN
6912	6961	42	yeast	yeast	NN
6912	6961	43	1	1	CD
6912	6961	44	tablespoonful	tablespoonful	JJ
6912	6961	45	lukewarm	lukewarm	JJ
6912	6961	46	water	water	NN
6912	6961	47	Heat	Heat	NNP
6912	6961	48	the	the	DT
6912	6961	49	liquid	liquid	NN
6912	6961	50	to	to	IN
6912	6961	51	boiling	boiling	NN
6912	6961	52	point	point	NN
6912	6961	53	.	.	.
6912	6962	1	Pour	pour	VB
6912	6962	2	it	-PRON-	PRP
6912	6962	3	over	over	IN
6912	6962	4	the	the	DT
6912	6962	5	rolled	roll	VBN
6912	6962	6	oats	oats	NN
6912	6962	7	.	.	.
6912	6963	1	Add	add	VB
6912	6963	2	the	the	DT
6912	6963	3	salt	salt	NN
6912	6963	4	,	,	,
6912	6963	5	sugar	sugar	NN
6912	6963	6	,	,	,
6912	6963	7	and	and	CC
6912	6963	8	fat	fat	NN
6912	6963	9	.	.	.
6912	6964	1	Stir	stir	VB
6912	6964	2	and	and	CC
6912	6964	3	let	let	VB
6912	6964	4	stand	stand	VB
6912	6964	5	until	until	IN
6912	6964	6	the	the	DT
6912	6964	7	mixture	mixture	NN
6912	6964	8	is	be	VBZ
6912	6964	9	lukewarm	lukewarm	JJ
6912	6964	10	.	.	.
6912	6965	1	Add	add	VB
6912	6965	2	the	the	DT
6912	6965	3	potatoes	potato	NNS
6912	6965	4	,	,	,
6912	6965	5	then	then	RB
6912	6965	6	proceed	proceed	VB
6912	6965	7	as	as	IN
6912	6965	8	for	for	IN
6912	6965	9	plain	plain	JJ
6912	6965	10	bread	bread	NN
6912	6965	11	.	.	.
6912	6966	1	Let	let	VB
6912	6966	2	the	the	DT
6912	6966	3	dough	dough	NN
6912	6966	4	rise	rise	VB
6912	6966	5	in	in	IN
6912	6966	6	the	the	DT
6912	6966	7	pans	pan	NNS
6912	6966	8	until	until	IN
6912	6966	9	it	-PRON-	PRP
6912	6966	10	is	be	VBZ
6912	6966	11	from	from	IN
6912	6966	12	2	2	CD
6912	6966	13	1/4	1/4	CD
6912	6966	14	to	to	IN
6912	6966	15	2	2	CD
6912	6966	16	1/2	1/2	CD
6912	6966	17	times	time	NNS
6912	6966	18	its	-PRON-	PRP$
6912	6966	19	original	original	JJ
6912	6966	20	bulk	bulk	NN
6912	6966	21	.	.	.
6912	6967	1	QUESTIONS	questions	VB
6912	6967	2	From	from	IN
6912	6967	3	_	_	NNP
6912	6967	4	U.S.	U.S.	NNP
6912	6968	1	Department	Department	NNP
6912	6968	2	of	of	IN
6912	6968	3	Agriculture	Agriculture	NNP
6912	6968	4	_	_	NNP
6912	6968	5	,	,	,
6912	6968	6	Bulletin	Bulletin	NNP
6912	6968	7	No	no	UH
6912	6968	8	.	.	.
6912	6969	1	28	28	CD
6912	6969	2	,	,	,
6912	6969	3	tabulate	tabulate	VBP
6912	6969	4	the	the	DT
6912	6969	5	percentage	percentage	NN
6912	6969	6	composition	composition	NN
6912	6969	7	of	of	IN
6912	6969	8	white	white	JJ
6912	6969	9	,	,	,
6912	6969	10	of	of	IN
6912	6969	11	graham	graham	NNP
6912	6969	12	,	,	,
6912	6969	13	and	and	CC
6912	6969	14	of	of	IN
6912	6969	15	whole	whole	JJ
6912	6969	16	wheat	wheat	NN
6912	6969	17	bread	bread	NN
6912	6969	18	.	.	.
6912	6970	1	Under	under	IN
6912	6970	2	what	what	WDT
6912	6970	3	conditions	condition	NNS
6912	6970	4	should	should	MD
6912	6970	5	a	a	DT
6912	6970	6	sponge	sponge	NN
6912	6970	7	be	be	VB
6912	6970	8	made	make	VBN
6912	6970	9	when	when	WRB
6912	6970	10	compressed	compress	VBN
6912	6970	11	yeast	yeast	NN
6912	6970	12	is	be	VBZ
6912	6970	13	used	use	VBN
6912	6970	14	?	?	.
6912	6971	1	What	what	WDT
6912	6971	2	kind	kind	NN
6912	6971	3	of	of	IN
6912	6971	4	bread	bread	NN
6912	6971	5	is	be	VBZ
6912	6971	6	most	most	RBS
6912	6971	7	satisfactory	satisfactory	JJ
6912	6971	8	in	in	IN
6912	6971	9	high	high	JJ
6912	6971	10	altitudes	altitude	NNS
6912	6971	11	,	,	,
6912	6971	12	_	_	NNP
6912	6971	13	i.e.	i.e.	FW
6912	6971	14	_	_	NNP
6912	6971	15	where	where	WRB
6912	6971	16	the	the	DT
6912	6971	17	climate	climate	NN
6912	6971	18	is	be	VBZ
6912	6971	19	dry	dry	JJ
6912	6971	20	?	?	.
6912	6972	1	Explain	explain	VB
6912	6972	2	.	.	.
6912	6973	1	Why	why	WRB
6912	6973	2	is	be	VBZ
6912	6973	3	potato	potato	NN
6912	6973	4	water	water	NN
6912	6973	5	a	a	DT
6912	6973	6	more	more	RBR
6912	6973	7	valuable	valuable	JJ
6912	6973	8	liquid	liquid	NN
6912	6973	9	for	for	IN
6912	6973	10	bread	bread	NN
6912	6973	11	making	making	NN
6912	6973	12	than	than	IN
6912	6973	13	water	water	NN
6912	6973	14	?	?	.
6912	6974	1	What	what	WP
6912	6974	2	is	be	VBZ
6912	6974	3	the	the	DT
6912	6974	4	purpose	purpose	NN
6912	6974	5	of	of	IN
6912	6974	6	adding	add	VBG
6912	6974	7	boiling	boil	VBG
6912	6974	8	water	water	NN
6912	6974	9	to	to	IN
6912	6974	10	rolled	roll	VBN
6912	6974	11	oats	oat	NNS
6912	6974	12	in	in	IN
6912	6974	13	making	make	VBG
6912	6974	14	Oatmeal	Oatmeal	NNP
6912	6974	15	-	-	HYPH
6912	6974	16	Potato	Potato	NNP
6912	6974	17	Bread	Bread	NNP
6912	6974	18	(	(	-LRB-
6912	6974	19	see	see	VB
6912	6974	20	_	_	NNP
6912	6974	21	Substituting	substitute	VBG
6912	6974	22	Other	other	JJ
6912	6974	23	Cereals	Cereals	NNPS
6912	6974	24	for	for	IN
6912	6974	25	Wheat	Wheat	NNP
6912	6974	26	Flour	Flour	NNP
6912	6974	27	_	_	NNP
6912	6974	28	)	)	-RRB-
6912	6974	29	?	?	.
6912	6975	1	Compare	compare	VB
6912	6975	2	the	the	DT
6912	6975	3	quantity	quantity	NN
6912	6975	4	of	of	IN
6912	6975	5	yeast	yeast	NN
6912	6975	6	used	use	VBN
6912	6975	7	in	in	IN
6912	6975	8	Oatmeal	Oatmeal	NNP
6912	6975	9	-	-	HYPH
6912	6975	10	Potato	Potato	NNP
6912	6975	11	Bread	Bread	NNP
6912	6975	12	with	with	IN
6912	6975	13	that	that	DT
6912	6975	14	used	use	VBN
6912	6975	15	in	in	IN
6912	6975	16	plain	plain	JJ
6912	6975	17	wheat	wheat	NN
6912	6975	18	bread	bread	NN
6912	6975	19	.	.	.
6912	6976	1	Account	account	NN
6912	6976	2	for	for	IN
6912	6976	3	the	the	DT
6912	6976	4	difference	difference	NN
6912	6976	5	.	.	.
6912	6977	1	LESSON	LESSON	NNP
6912	6977	2	CXXXVIII	CXXXVIII	NNPS
6912	6977	3	ROLLS	roll	NNS
6912	6977	4	AND	and	CC
6912	6977	5	BUNS	BUNS	NNP
6912	6977	6	PLAIN	plain	RB
6912	6977	7	ROLLS	roll	NNS
6912	6977	8	OR	or	CC
6912	6977	9	BISCUITS	biscuits	NN
6912	6977	10	For	for	IN
6912	6977	11	rolls	roll	NNS
6912	6977	12	or	or	CC
6912	6977	13	biscuits	biscuit	NNS
6912	6977	14	use	use	VBP
6912	6977	15	the	the	DT
6912	6977	16	recipe	recipe	NN
6912	6977	17	for	for	IN
6912	6977	18	Bread	Bread	NNP
6912	6977	19	,	,	,
6912	6977	20	adding	add	VBG
6912	6977	21	twice	twice	PDT
6912	6977	22	the	the	DT
6912	6977	23	quantity	quantity	NN
6912	6977	24	of	of	IN
6912	6977	25	fat	fat	NN
6912	6977	26	,	,	,
6912	6977	27	and	and	CC
6912	6977	28	using	use	VBG
6912	6977	29	milk	milk	NN
6912	6977	30	for	for	IN
6912	6977	31	part	part	NN
6912	6977	32	of	of	IN
6912	6977	33	the	the	DT
6912	6977	34	liquid	liquid	NN
6912	6977	35	.	.	.
6912	6978	1	Or	or	CC
6912	6978	2	they	-PRON-	PRP
6912	6978	3	may	may	MD
6912	6978	4	be	be	VB
6912	6978	5	made	make	VBN
6912	6978	6	by	by	IN
6912	6978	7	kneading	knead	VBG
6912	6978	8	more	more	JJR
6912	6978	9	fat	fat	NN
6912	6978	10	into	into	IN
6912	6978	11	any	any	DT
6912	6978	12	bread	bread	NN
6912	6978	13	dough	dough	NN
6912	6978	14	.	.	.
6912	6979	1	Knead	knead	NN
6912	6979	2	well	well	RB
6912	6979	3	after	after	IN
6912	6979	4	the	the	DT
6912	6979	5	first	first	JJ
6912	6979	6	rising	rising	NN
6912	6979	7	;	;	:
6912	6979	8	then	then	RB
6912	6979	9	cut	cut	VB
6912	6979	10	into	into	IN
6912	6979	11	pieces	piece	NNS
6912	6979	12	half	half	PDT
6912	6979	13	the	the	DT
6912	6979	14	size	size	NN
6912	6979	15	of	of	IN
6912	6979	16	an	an	DT
6912	6979	17	egg	egg	NN
6912	6979	18	,	,	,
6912	6979	19	and	and	CC
6912	6979	20	shape	shape	VB
6912	6979	21	into	into	IN
6912	6979	22	balls	ball	NNS
6912	6979	23	.	.	.
6912	6980	1	Place	place	VB
6912	6980	2	the	the	DT
6912	6980	3	balls	ball	NNS
6912	6980	4	some	some	DT
6912	6980	5	distance	distance	NN
6912	6980	6	apart	apart	RB
6912	6980	7	in	in	IN
6912	6980	8	a	a	DT
6912	6980	9	pan	pan	NN
6912	6980	10	or	or	CC
6912	6980	11	place	place	VB
6912	6980	12	the	the	DT
6912	6980	13	balls	ball	NNS
6912	6980	14	so	so	IN
6912	6980	15	that	that	IN
6912	6980	16	one	one	NN
6912	6980	17	touches	touch	VBZ
6912	6980	18	another	another	DT
6912	6980	19	.	.	.
6912	6981	1	The	the	DT
6912	6981	2	latter	latter	JJ
6912	6981	3	plan	plan	NN
6912	6981	4	of	of	IN
6912	6981	5	placing	place	VBG
6912	6981	6	in	in	IN
6912	6981	7	the	the	DT
6912	6981	8	pan	pan	NN
6912	6981	9	produces	produce	VBZ
6912	6981	10	biscuits	biscuit	NNS
6912	6981	11	having	have	VBG
6912	6981	12	a	a	DT
6912	6981	13	small	small	JJ
6912	6981	14	amount	amount	NN
6912	6981	15	of	of	IN
6912	6981	16	crust	crust	NN
6912	6981	17	.	.	.
6912	6982	1	Allow	allow	VB
6912	6982	2	the	the	DT
6912	6982	3	biscuits	biscuit	NNS
6912	6982	4	to	to	TO
6912	6982	5	rise	rise	VB
6912	6982	6	to	to	TO
6912	6982	7	double	double	VB
6912	6982	8	their	-PRON-	PRP$
6912	6982	9	bulk	bulk	NN
6912	6982	10	;	;	:
6912	6982	11	then	then	RB
6912	6982	12	bake	bake	VB
6912	6982	13	in	in	RP
6912	6982	14	a	a	DT
6912	6982	15	hot	hot	JJ
6912	6982	16	oven	oven	NN
6912	6982	17	.	.	.
6912	6983	1	PARKER	PARKER	NNP
6912	6983	2	HOUSE	HOUSE	NNP
6912	6983	3	ROLLS	ROLLS	NNP
6912	6983	4	2	2	CD
6912	6983	5	cupfuls	cupful	NNS
6912	6983	6	hot	hot	JJ
6912	6983	7	milk	milk	NN
6912	6983	8	and	and	CC
6912	6983	9	water	water	NN
6912	6983	10	3	3	CD
6912	6983	11	tablespoonfuls	tablespoonful	VBZ
6912	6983	12	fat	fat	JJ
6912	6983	13	2	2	CD
6912	6983	14	tablespoonfuls	tablespoonful	NNS
6912	6983	15	sugar	sugar	NN
6912	6983	16	1	1	CD
6912	6983	17	teaspoonful	teaspoonful	JJ
6912	6983	18	salt	salt	NN
6912	6983	19	1	1	CD
6912	6983	20	yeast	yeast	NN
6912	6983	21	cake	cake	NN
6912	6983	22	1/4	1/4	CD
6912	6983	23	cupful	cupful	JJ
6912	6983	24	lukewarm	lukewarm	JJ
6912	6983	25	water	water	NN
6912	6983	26	Bread	Bread	NNP
6912	6983	27	flour	flour	NN
6912	6983	28	Make	make	VBP
6912	6983	29	a	a	DT
6912	6983	30	sponge	sponge	NN
6912	6983	31	of	of	IN
6912	6983	32	the	the	DT
6912	6983	33	ingredients	ingredient	NNS
6912	6983	34	,	,	,
6912	6983	35	using	use	VBG
6912	6983	36	3	3	CD
6912	6983	37	cupfuls	cupful	NNS
6912	6983	38	of	of	IN
6912	6983	39	flour	flour	NN
6912	6983	40	.	.	.
6912	6984	1	Beat	beat	VB
6912	6984	2	thoroughly	thoroughly	RB
6912	6984	3	,	,	,
6912	6984	4	cover	cover	VB
6912	6984	5	,	,	,
6912	6984	6	and	and	CC
6912	6984	7	let	let	VB
6912	6984	8	rise	rise	NN
6912	6984	9	until	until	IN
6912	6984	10	light	light	NN
6912	6984	11	.	.	.
6912	6985	1	Then	then	RB
6912	6985	2	add	add	VB
6912	6985	3	enough	enough	JJ
6912	6985	4	flour	flour	NN
6912	6985	5	to	to	TO
6912	6985	6	knead	knead	VB
6912	6985	7	.	.	.
6912	6986	1	Knead	knead	NN
6912	6986	2	,	,	,
6912	6986	3	cover	cover	NN
6912	6986	4	,	,	,
6912	6986	5	and	and	CC
6912	6986	6	allow	allow	VB
6912	6986	7	to	to	TO
6912	6986	8	rise	rise	VB
6912	6986	9	until	until	IN
6912	6986	10	doubled	double	VBN
6912	6986	11	in	in	IN
6912	6986	12	bulk	bulk	NN
6912	6986	13	.	.	.
6912	6987	1	Knead	knead	NN
6912	6987	2	again	again	RB
6912	6987	3	slightly	slightly	RB
6912	6987	4	,	,	,
6912	6987	5	and	and	CC
6912	6987	6	roll	roll	VB
6912	6987	7	out	out	RP
6912	6987	8	on	on	IN
6912	6987	9	a	a	DT
6912	6987	10	floured	floured	JJ
6912	6987	11	board	board	NN
6912	6987	12	until	until	IN
6912	6987	13	1/3	1/3	CD
6912	6987	14	of	of	IN
6912	6987	15	an	an	DT
6912	6987	16	inch	inch	NN
6912	6987	17	in	in	IN
6912	6987	18	thickness	thickness	NN
6912	6987	19	.	.	.
6912	6988	1	Cut	cut	VB
6912	6988	2	into	into	IN
6912	6988	3	rounds	round	NNS
6912	6988	4	with	with	IN
6912	6988	5	a	a	DT
6912	6988	6	biscuit	biscuit	NN
6912	6988	7	cutter	cutter	NN
6912	6988	8	;	;	:
6912	6988	9	put	put	VB
6912	6988	10	a	a	DT
6912	6988	11	bit	bit	NN
6912	6988	12	of	of	IN
6912	6988	13	butter	butter	NN
6912	6988	14	or	or	CC
6912	6988	15	substitute	substitute	NN
6912	6988	16	near	near	IN
6912	6988	17	the	the	DT
6912	6988	18	edge	edge	NN
6912	6988	19	of	of	IN
6912	6988	20	the	the	DT
6912	6988	21	biscuit	biscuit	NN
6912	6988	22	;	;	:
6912	6988	23	fold	fold	VB
6912	6988	24	;	;	:
6912	6988	25	and	and	CC
6912	6988	26	press	press	VB
6912	6988	27	the	the	DT
6912	6988	28	edges	edge	NNS
6912	6988	29	together	together	RB
6912	6988	30	.	.	.
6912	6989	1	Place	place	NN
6912	6989	2	in	in	IN
6912	6989	3	an	an	DT
6912	6989	4	oiled	oiled	JJ
6912	6989	5	pan	pan	NN
6912	6989	6	;	;	:
6912	6989	7	cover	cover	NN
6912	6989	8	.	.	.
6912	6990	1	Let	let	VB
6912	6990	2	rise	rise	VB
6912	6990	3	until	until	IN
6912	6990	4	double	double	JJ
6912	6990	5	in	in	IN
6912	6990	6	bulk	bulk	NN
6912	6990	7	,	,	,
6912	6990	8	and	and	CC
6912	6990	9	bake	bake	VB
6912	6990	10	at	at	IN
6912	6990	11	425	425	CD
6912	6990	12	degrees	degree	NNS
6912	6990	13	F.	F.	NNP
6912	6990	14	from	from	IN
6912	6990	15	20	20	CD
6912	6990	16	to	to	TO
6912	6990	17	30	30	CD
6912	6990	18	minutes	minute	NNS
6912	6990	19	.	.	.
6912	6991	1	The	the	DT
6912	6991	2	crust	crust	NN
6912	6991	3	may	may	MD
6912	6991	4	be	be	VB
6912	6991	5	_	_	NNP
6912	6991	6	glazed	glaze	VBN
6912	6991	7	_	_	NNP
6912	6991	8	with	with	IN
6912	6991	9	a	a	DT
6912	6991	10	mixture	mixture	NN
6912	6991	11	of	of	IN
6912	6991	12	milk	milk	NN
6912	6991	13	and	and	CC
6912	6991	14	sugar	sugar	VB
6912	6991	15	a	a	DT
6912	6991	16	few	few	JJ
6912	6991	17	minutes	minute	NNS
6912	6991	18	before	before	IN
6912	6991	19	removing	remove	VBG
6912	6991	20	the	the	DT
6912	6991	21	biscuits	biscuit	NNS
6912	6991	22	from	from	IN
6912	6991	23	the	the	DT
6912	6991	24	oven	oven	NN
6912	6991	25	.	.	.
6912	6992	1	Use	use	VB
6912	6992	2	1	1	CD
6912	6992	3	part	part	NN
6912	6992	4	sugar	sugar	NN
6912	6992	5	to	to	IN
6912	6992	6	2	2	CD
6912	6992	7	parts	part	NNS
6912	6992	8	milk	milk	NN
6912	6992	9	.	.	.
6912	6993	1	Diluted	diluted	JJ
6912	6993	2	egg	egg	NN
6912	6993	3	white	white	NNP
6912	6993	4	also	also	RB
6912	6993	5	may	may	MD
6912	6993	6	be	be	VB
6912	6993	7	used	use	VBN
6912	6993	8	for	for	IN
6912	6993	9	glazing	glaze	VBG
6912	6993	10	.	.	.
6912	6994	1	A	a	DT
6912	6994	2	corn	corn	NN
6912	6994	3	-	-	HYPH
6912	6994	4	starch	starch	NN
6912	6994	5	paste	paste	NN
6912	6994	6	is	be	VBZ
6912	6994	7	sometimes	sometimes	RB
6912	6994	8	used	use	VBN
6912	6994	9	for	for	IN
6912	6994	10	_	_	NNP
6912	6994	11	glazing	glaze	VBG
6912	6994	12	_	_	NNP
6912	6994	13	.	.	.
6912	6995	1	It	-PRON-	PRP
6912	6995	2	is	be	VBZ
6912	6995	3	made	make	VBN
6912	6995	4	as	as	IN
6912	6995	5	follows	follow	VBZ
6912	6995	6	:	:	:
6912	6995	7	Mix	mix	VB
6912	6995	8	2	2	CD
6912	6995	9	teaspoonfuls	teaspoonful	NNS
6912	6995	10	of	of	IN
6912	6995	11	corn	corn	NN
6912	6995	12	-	-	HYPH
6912	6995	13	starch	starch	NN
6912	6995	14	with	with	IN
6912	6995	15	the	the	DT
6912	6995	16	same	same	JJ
6912	6995	17	quantity	quantity	NN
6912	6995	18	of	of	IN
6912	6995	19	cold	cold	JJ
6912	6995	20	water	water	NN
6912	6995	21	.	.	.
6912	6996	1	Add	add	VB
6912	6996	2	3/4	3/4	CD
6912	6996	3	cupful	cupful	NN
6912	6996	4	of	of	IN
6912	6996	5	boiling	boiling	NN
6912	6996	6	water	water	NN
6912	6996	7	;	;	:
6912	6996	8	stir	stir	VB
6912	6996	9	and	and	CC
6912	6996	10	cook	cook	NN
6912	6996	11	for	for	IN
6912	6996	12	5	5	CD
6912	6996	13	minutes	minute	NNS
6912	6996	14	.	.	.
6912	6997	1	Brush	brush	VB
6912	6997	2	this	this	DT
6912	6997	3	over	over	IN
6912	6997	4	the	the	DT
6912	6997	5	top	top	NN
6912	6997	6	of	of	IN
6912	6997	7	the	the	DT
6912	6997	8	rolls	roll	NNS
6912	6997	9	,	,	,
6912	6997	10	sprinkle	sprinkle	VBP
6912	6997	11	with	with	IN
6912	6997	12	sugar	sugar	NN
6912	6997	13	.	.	.
6912	6998	1	Return	return	VB
6912	6998	2	the	the	DT
6912	6998	3	rolls	roll	NNS
6912	6998	4	to	to	IN
6912	6998	5	the	the	DT
6912	6998	6	oven	oven	NN
6912	6998	7	and	and	CC
6912	6998	8	continue	continue	VB
6912	6998	9	baking	bake	VBG
6912	6998	10	until	until	IN
6912	6998	11	the	the	DT
6912	6998	12	crust	crust	NN
6912	6998	13	is	be	VBZ
6912	6998	14	browned	brown	VBN
6912	6998	15	.	.	.
6912	6999	1	POTATO	POTATO	NNP
6912	6999	2	YEAST	yeast	NN
6912	6999	3	ROLLS	roll	NNS
6912	6999	4	Use	use	VB
6912	6999	5	the	the	DT
6912	6999	6	recipe	recipe	NN
6912	6999	7	for	for	IN
6912	6999	8	Parker	Parker	NNP
6912	6999	9	House	House	NNP
6912	6999	10	Rolls	Rolls	NNP
6912	6999	11	as	as	IN
6912	6999	12	a	a	DT
6912	6999	13	basic	basic	JJ
6912	6999	14	rule	rule	NN
6912	6999	15	.	.	.
6912	7000	1	In	in	IN
6912	7000	2	preparing	prepare	VBG
6912	7000	3	the	the	DT
6912	7000	4	sponge	sponge	NN
6912	7000	5	,	,	,
6912	7000	6	use	use	VBP
6912	7000	7	2	2	CD
6912	7000	8	cupfuls	cupful	NNS
6912	7000	9	of	of	IN
6912	7000	10	dry	dry	JJ
6912	7000	11	mashed	mashed	JJ
6912	7000	12	potatoes	potato	NNS
6912	7000	13	instead	instead	RB
6912	7000	14	of	of	IN
6912	7000	15	flour	flour	NN
6912	7000	16	.	.	.
6912	7001	1	Decrease	decrease	VB
6912	7001	2	the	the	DT
6912	7001	3	liquid	liquid	NN
6912	7001	4	to	to	IN
6912	7001	5	1	1	CD
6912	7001	6	cupful	cupful	JJ
6912	7001	7	.	.	.
6912	7002	1	Increase	increase	VB
6912	7002	2	the	the	DT
6912	7002	3	quantity	quantity	NN
6912	7002	4	of	of	IN
6912	7002	5	salt	salt	NN
6912	7002	6	to	to	IN
6912	7002	7	1	1	CD
6912	7002	8	tablespoonful	tablespoonful	JJ
6912	7002	9	.	.	.
6912	7003	1	When	when	WRB
6912	7003	2	the	the	DT
6912	7003	3	sponge	sponge	NN
6912	7003	4	is	be	VBZ
6912	7003	5	light	light	JJ
6912	7003	6	,	,	,
6912	7003	7	add	add	VB
6912	7003	8	sufficient	sufficient	JJ
6912	7003	9	wheat	wheat	NN
6912	7003	10	flour	flour	NN
6912	7003	11	to	to	TO
6912	7003	12	make	make	VB
6912	7003	13	the	the	DT
6912	7003	14	dough	dough	NN
6912	7003	15	of	of	IN
6912	7003	16	the	the	DT
6912	7003	17	proper	proper	JJ
6912	7003	18	consistency	consistency	NN
6912	7003	19	.	.	.
6912	7004	1	Proceed	proceed	VB
6912	7004	2	as	as	IN
6912	7004	3	for	for	IN
6912	7004	4	plain	plain	JJ
6912	7004	5	wheat	wheat	NN
6912	7004	6	rolls	roll	NNS
6912	7004	7	.	.	.
6912	7005	1	_	_	NNP
6912	7005	2	Rye	Rye	NNP
6912	7005	3	flour	flour	NN
6912	7005	4	_	_	NNP
6912	7005	5	may	may	MD
6912	7005	6	be	be	VB
6912	7005	7	used	use	VBN
6912	7005	8	instead	instead	RB
6912	7005	9	of	of	IN
6912	7005	10	wheat	wheat	NN
6912	7005	11	in	in	IN
6912	7005	12	preparing	prepare	VBG
6912	7005	13	these	these	DT
6912	7005	14	rolls	roll	NNS
6912	7005	15	.	.	.
6912	7006	1	CINNAMON	CINNAMON	NNP
6912	7006	2	BUNS	buns	RB
6912	7006	3	Use	use	VBP
6912	7006	4	one	one	CD
6912	7006	5	half	half	NN
6912	7006	6	of	of	IN
6912	7006	7	the	the	DT
6912	7006	8	recipe	recipe	NN
6912	7006	9	for	for	IN
6912	7006	10	Parker	Parker	NNP
6912	7006	11	House	House	NNP
6912	7006	12	Rolls	Rolls	NNP
6912	7006	13	.	.	.
6912	7007	1	After	after	IN
6912	7007	2	the	the	DT
6912	7007	3	dough	dough	NN
6912	7007	4	has	have	VBZ
6912	7007	5	risen	rise	VBN
6912	7007	6	,	,	,
6912	7007	7	roll	roll	VB
6912	7007	8	until	until	IN
6912	7007	9	1/4	1/4	CD
6912	7007	10	inch	inch	NN
6912	7007	11	thick	thick	JJ
6912	7007	12	,	,	,
6912	7007	13	and	and	CC
6912	7007	14	spread	spread	VBD
6912	7007	15	with	with	IN
6912	7007	16	the	the	DT
6912	7007	17	following	follow	VBG
6912	7007	18	:	:	:
6912	7007	19	1/2	1/2	CD
6912	7007	20	cupful	cupful	JJ
6912	7007	21	butter	butter	NN
6912	7007	22	or	or	CC
6912	7007	23	butter	butter	NN
6912	7007	24	and	and	CC
6912	7007	25	other	other	JJ
6912	7007	26	fat	fat	NN
6912	7007	27	softened	soften	VBD
6912	7007	28	2	2	CD
6912	7007	29	tablespoonfuls	tablespoonful	NNS
6912	7007	30	cinnamon	cinnamon	NN
6912	7007	31	1	1	CD
6912	7007	32	cupful	cupful	JJ
6912	7007	33	currants	currant	NNS
6912	7007	34	or	or	CC
6912	7007	35	raisins	raisin	VBZ
6912	7007	36	1	1	CD
6912	7007	37	cupful	cupful	JJ
6912	7007	38	brown	brown	JJ
6912	7007	39	sugar	sugar	NN
6912	7007	40	Roll	Roll	NNP
6912	7007	41	the	the	DT
6912	7007	42	dough	dough	NN
6912	7007	43	as	as	IN
6912	7007	44	for	for	IN
6912	7007	45	Jelly	Jelly	NNP
6912	7007	46	Roll	Roll	NNP
6912	7007	47	or	or	CC
6912	7007	48	for	for	IN
6912	7007	49	Fruit	Fruit	NNP
6912	7007	50	Rolls	Rolls	NNPS
6912	7007	51	and	and	CC
6912	7007	52	cut	cut	VBD
6912	7007	53	into	into	IN
6912	7007	54	slices	slice	NNS
6912	7007	55	1	1	CD
6912	7007	56	inch	inch	NN
6912	7007	57	thick	thick	JJ
6912	7007	58	.	.	.
6912	7008	1	Place	place	NN
6912	7008	2	in	in	IN
6912	7008	3	well	well	RB
6912	7008	4	-	-	HYPH
6912	7008	5	oiled	oil	VBN
6912	7008	6	pans	pan	NNS
6912	7008	7	or	or	CC
6912	7008	8	muffin	muffin	NN
6912	7008	9	tins	tin	NNS
6912	7008	10	,	,	,
6912	7008	11	with	with	IN
6912	7008	12	a	a	DT
6912	7008	13	cut	cut	VBN
6912	7008	14	surface	surface	NN
6912	7008	15	resting	rest	VBG
6912	7008	16	on	on	IN
6912	7008	17	the	the	DT
6912	7008	18	pan	pan	NN
6912	7008	19	.	.	.
6912	7009	1	When	when	WRB
6912	7009	2	very	very	RB
6912	7009	3	light	light	JJ
6912	7009	4	,	,	,
6912	7009	5	bake	bake	VBP
6912	7009	6	in	in	IN
6912	7009	7	a	a	DT
6912	7009	8	moderate	moderate	JJ
6912	7009	9	oven	oven	NN
6912	7009	10	about	about	RB
6912	7009	11	30	30	CD
6912	7009	12	minutes	minute	NNS
6912	7009	13	.	.	.
6912	7010	1	The	the	DT
6912	7010	2	buns	bun	NNS
6912	7010	3	may	may	MD
6912	7010	4	be	be	VB
6912	7010	5	basted	baste	VBN
6912	7010	6	with	with	IN
6912	7010	7	molasses	molasse	NNS
6912	7010	8	or	or	CC
6912	7010	9	sugar	sugar	NN
6912	7010	10	,	,	,
6912	7010	11	or	or	CC
6912	7010	12	with	with	IN
6912	7010	13	a	a	DT
6912	7010	14	milk	milk	NN
6912	7010	15	and	and	CC
6912	7010	16	sugar	sugar	NN
6912	7010	17	mixture	mixture	NN
6912	7010	18	(	(	-LRB-
6912	7010	19	see	see	VB
6912	7010	20	_	_	NNP
6912	7010	21	Parker	Parker	NNP
6912	7010	22	House	House	NNP
6912	7010	23	Rolls	Rolls	NNP
6912	7010	24	_	_	NNP
6912	7010	25	)	)	-RRB-
6912	7010	26	.	.	.
6912	7011	1	Add	add	VB
6912	7011	2	1	1	CD
6912	7011	3	teaspoonful	teaspoonful	NN
6912	7011	4	of	of	IN
6912	7011	5	the	the	DT
6912	7011	6	basting	basting	NN
6912	7011	7	material	material	NN
6912	7011	8	to	to	IN
6912	7011	9	each	each	DT
6912	7011	10	bun	bun	NNP
6912	7011	11	15	15	CD
6912	7011	12	minutes	minute	NNS
6912	7011	13	before	before	IN
6912	7011	14	removing	remove	VBG
6912	7011	15	from	from	IN
6912	7011	16	the	the	DT
6912	7011	17	oven	oven	NN
6912	7011	18	.	.	.
6912	7012	1	BISCUITS	BISCUITS	NNP
6912	7012	2	WITH	with	IN
6912	7012	3	PRUNE	PRUNE	NNP
6912	7012	4	OR	or	CC
6912	7012	5	RAISIN	RAISIN	NNP
6912	7012	6	FILLING	FILLING	NNP
6912	7012	7	1	1	CD
6912	7012	8	cupful	cupful	JJ
6912	7012	9	milk	milk	NN
6912	7012	10	1	1	CD
6912	7012	11	cupful	cupful	JJ
6912	7012	12	water	water	NN
6912	7012	13	2	2	CD
6912	7012	14	tablespoonfuls	tablespoonful	NNS
6912	7012	15	sugar	sugar	NN
6912	7012	16	1	1	CD
6912	7012	17	teaspoonful	teaspoonful	JJ
6912	7012	18	salt	salt	NN
6912	7012	19	3	3	CD
6912	7012	20	tablespoonfuls	tablespoonful	NNS
6912	7012	21	fat	fat	NN
6912	7012	22	1	1	CD
6912	7012	23	to	to	IN
6912	7012	24	3	3	CD
6912	7012	25	eggs	egg	NNS
6912	7012	26	2	2	CD
6912	7012	27	cakes	cake	NNS
6912	7012	28	compressed	compress	VBN
6912	7012	29	yeast	yeast	NN
6912	7012	30	1/4	1/4	CD
6912	7012	31	cupful	cupful	JJ
6912	7012	32	lukewarm	lukewarm	JJ
6912	7012	33	water	water	NN
6912	7012	34	Bread	Bread	NNP
6912	7012	35	flour	flour	NN
6912	7012	36	(	(	-LRB-
6912	7012	37	about	about	RB
6912	7012	38	7	7	CD
6912	7012	39	cupfuls	cupful	NNS
6912	7012	40	)	)	-RRB-
6912	7012	41	Heat	heat	VB
6912	7012	42	the	the	DT
6912	7012	43	milk	milk	NN
6912	7012	44	and	and	CC
6912	7012	45	water	water	NN
6912	7012	46	.	.	.
6912	7013	1	Turn	turn	VB
6912	7013	2	into	into	IN
6912	7013	3	a	a	DT
6912	7013	4	bowl	bowl	NN
6912	7013	5	and	and	CC
6912	7013	6	add	add	VB
6912	7013	7	the	the	DT
6912	7013	8	sugar	sugar	NN
6912	7013	9	,	,	,
6912	7013	10	salt	salt	NN
6912	7013	11	,	,	,
6912	7013	12	and	and	CC
6912	7013	13	fat	fat	NN
6912	7013	14	.	.	.
6912	7014	1	Let	let	VB
6912	7014	2	the	the	DT
6912	7014	3	mixture	mixture	NN
6912	7014	4	stand	stand	VB
6912	7014	5	until	until	IN
6912	7014	6	it	-PRON-	PRP
6912	7014	7	is	be	VBZ
6912	7014	8	lukewarm	lukewarm	JJ
6912	7014	9	in	in	IN
6912	7014	10	temperature	temperature	NN
6912	7014	11	.	.	.
6912	7015	1	Mix	mix	VB
6912	7015	2	the	the	DT
6912	7015	3	yeast	yeast	NN
6912	7015	4	with	with	IN
6912	7015	5	the	the	DT
6912	7015	6	lukewarm	lukewarm	JJ
6912	7015	7	water	water	NN
6912	7015	8	and	and	CC
6912	7015	9	add	add	VB
6912	7015	10	it	-PRON-	PRP
6912	7015	11	to	to	IN
6912	7015	12	the	the	DT
6912	7015	13	lukewarm	lukewarm	JJ
6912	7015	14	milk	milk	NN
6912	7015	15	mixture	mixture	NN
6912	7015	16	.	.	.
6912	7016	1	Break	break	VB
6912	7016	2	the	the	DT
6912	7016	3	egg	egg	NN
6912	7016	4	;	;	:
6912	7016	5	beat	beat	VB
6912	7016	6	the	the	DT
6912	7016	7	white	white	NNP
6912	7016	8	and	and	CC
6912	7016	9	yolk	yolk	NNP
6912	7016	10	separately	separately	RB
6912	7016	11	.	.	.
6912	7017	1	Add	add	VB
6912	7017	2	the	the	DT
6912	7017	3	egg	egg	NN
6912	7017	4	to	to	IN
6912	7017	5	the	the	DT
6912	7017	6	other	other	JJ
6912	7017	7	ingredients	ingredient	NNS
6912	7017	8	.	.	.
6912	7018	1	Through	through	IN
6912	7018	2	a	a	DT
6912	7018	3	sifter	sifter	NN
6912	7018	4	,	,	,
6912	7018	5	add	add	VB
6912	7018	6	enough	enough	JJ
6912	7018	7	flour	flour	NN
6912	7018	8	to	to	TO
6912	7018	9	knead	knead	VB
6912	7018	10	.	.	.
6912	7019	1	Knead	knead	NN
6912	7019	2	and	and	CC
6912	7019	3	roll	roll	VB
6912	7019	4	out	out	RP
6912	7019	5	on	on	IN
6912	7019	6	a	a	DT
6912	7019	7	floured	floured	JJ
6912	7019	8	board	board	NN
6912	7019	9	until	until	IN
6912	7019	10	about	about	IN
6912	7019	11	1	1	CD
6912	7019	12	inch	inch	NN
6912	7019	13	in	in	IN
6912	7019	14	thickness	thickness	NN
6912	7019	15	.	.	.
6912	7020	1	Cut	cut	VB
6912	7020	2	into	into	IN
6912	7020	3	rounds	round	NNS
6912	7020	4	with	with	IN
6912	7020	5	a	a	DT
6912	7020	6	biscuit	biscuit	NN
6912	7020	7	cutter	cutter	NN
6912	7020	8	.	.	.
6912	7021	1	Make	make	VB
6912	7021	2	a	a	DT
6912	7021	3	depression	depression	NN
6912	7021	4	in	in	IN
6912	7021	5	the	the	DT
6912	7021	6	center	center	NN
6912	7021	7	of	of	IN
6912	7021	8	each	each	DT
6912	7021	9	biscuit	biscuit	NN
6912	7021	10	,	,	,
6912	7021	11	fill	fill	VBP
6912	7021	12	with	with	IN
6912	7021	13	prunes	prune	NNS
6912	7021	14	or	or	CC
6912	7021	15	raisins	raisin	NNS
6912	7021	16	prepared	prepare	VBN
6912	7021	17	as	as	IN
6912	7021	18	directed	direct	VBN
6912	7021	19	below	below	RB
6912	7021	20	.	.	.
6912	7022	1	Place	place	VB
6912	7022	2	the	the	DT
6912	7022	3	biscuits	biscuit	NNS
6912	7022	4	on	on	IN
6912	7022	5	greased	greased	JJ
6912	7022	6	pans	pan	NNS
6912	7022	7	,	,	,
6912	7022	8	let	let	VB
6912	7022	9	them	-PRON-	PRP
6912	7022	10	rise	rise	VB
6912	7022	11	(	(	-LRB-
6912	7022	12	in	in	IN
6912	7022	13	a	a	DT
6912	7022	14	warm	warm	JJ
6912	7022	15	place	place	NN
6912	7022	16	)	)	-RRB-
6912	7022	17	until	until	IN
6912	7022	18	doubled	double	VBN
6912	7022	19	in	in	IN
6912	7022	20	bulk	bulk	NN
6912	7022	21	;	;	:
6912	7022	22	bake	bake	VB
6912	7022	23	in	in	IN
6912	7022	24	a	a	DT
6912	7022	25	hot	hot	JJ
6912	7022	26	oven	oven	NN
6912	7022	27	.	.	.
6912	7023	1	PRUNE	PRUNE	NNP
6912	7023	2	OR	or	CC
6912	7023	3	RAISIN	RAISIN	NNP
6912	7023	4	FILLING	FILLING	NNP
6912	7023	5	1	1	CD
6912	7023	6	pound	pound	NN
6912	7023	7	dried	dry	VBN
6912	7023	8	prunes	prune	NNS
6912	7023	9	_	_	NNP
6912	7023	10	or	or	CC
6912	7023	11	_	_	NNP
6912	7023	12	1	1	CD
6912	7023	13	1/2	1/2	CD
6912	7023	14	cupfuls	cupful	NNS
6912	7023	15	seeded	seed	VBD
6912	7023	16	raisins	raisin	NNS
6912	7023	17	1	1	CD
6912	7023	18	teaspoonful	teaspoonful	JJ
6912	7023	19	cinnamon	cinnamon	NN
6912	7023	20	1/8	1/8	CD
6912	7023	21	teaspoonful	teaspoonful	JJ
6912	7023	22	cloves	clove	NNS
6912	7023	23	2	2	CD
6912	7023	24	tablespoonfuls	tablespoonful	NNS
6912	7023	25	lemon	lemon	NN
6912	7023	26	juice	juice	NN
6912	7023	27	1/4	1/4	CD
6912	7023	28	teaspoonful	teaspoonful	JJ
6912	7023	29	salt	salt	NN
6912	7023	30	Sugar	Sugar	NNP
6912	7023	31	Soak	Soak	NNP
6912	7023	32	the	the	DT
6912	7023	33	fruit	fruit	NN
6912	7023	34	in	in	IN
6912	7023	35	enough	enough	JJ
6912	7023	36	water	water	NN
6912	7023	37	to	to	TO
6912	7023	38	cover	cover	VB
6912	7023	39	overnight	overnight	RB
6912	7023	40	or	or	CC
6912	7023	41	for	for	IN
6912	7023	42	several	several	JJ
6912	7023	43	hours	hour	NNS
6912	7023	44	.	.	.
6912	7024	1	Cook	cook	VB
6912	7024	2	as	as	IN
6912	7024	3	directed	direct	VBN
6912	7024	4	on	on	IN
6912	7024	5	until	until	IN
6912	7024	6	the	the	DT
6912	7024	7	fruit	fruit	NN
6912	7024	8	is	be	VBZ
6912	7024	9	tender	tender	JJ
6912	7024	10	and	and	CC
6912	7024	11	the	the	DT
6912	7024	12	water	water	NN
6912	7024	13	is	be	VBZ
6912	7024	14	almost	almost	RB
6912	7024	15	evaporated	evaporate	VBN
6912	7024	16	.	.	.
6912	7025	1	If	if	IN
6912	7025	2	prunes	prune	NNS
6912	7025	3	are	be	VBP
6912	7025	4	used	use	VBN
6912	7025	5	,	,	,
6912	7025	6	remove	remove	VB
6912	7025	7	the	the	DT
6912	7025	8	stones	stone	NNS
6912	7025	9	.	.	.
6912	7026	1	Add	add	VB
6912	7026	2	the	the	DT
6912	7026	3	spices	spice	NNS
6912	7026	4	,	,	,
6912	7026	5	lemon	lemon	NN
6912	7026	6	juice	juice	NN
6912	7026	7	,	,	,
6912	7026	8	and	and	CC
6912	7026	9	salt	salt	NN
6912	7026	10	.	.	.
6912	7027	1	Also	also	RB
6912	7027	2	add	add	VB
6912	7027	3	sugar	sugar	NN
6912	7027	4	"	"	''
6912	7027	5	to	to	TO
6912	7027	6	taste	taste	VB
6912	7027	7	.	.	.
6912	7027	8	"	"	''
6912	7028	1	QUESTIONS	QUESTIONS	NNP
6912	7028	2	Why	why	WRB
6912	7028	3	should	should	MD
6912	7028	4	a	a	DT
6912	7028	5	sponge	sponge	NN
6912	7028	6	be	be	VB
6912	7028	7	made	make	VBN
6912	7028	8	when	when	WRB
6912	7028	9	eggs	egg	NNS
6912	7028	10	are	be	VBP
6912	7028	11	to	to	TO
6912	7028	12	be	be	VB
6912	7028	13	added	add	VBN
6912	7028	14	to	to	IN
6912	7028	15	the	the	DT
6912	7028	16	yeast	yeast	NN
6912	7028	17	mixture	mixture	NN
6912	7028	18	?	?	.
6912	7029	1	What	what	WP
6912	7029	2	would	would	MD
6912	7029	3	be	be	VB
6912	7029	4	the	the	DT
6912	7029	5	disadvantage	disadvantage	NN
6912	7029	6	in	in	IN
6912	7029	7	adding	add	VBG
6912	7029	8	them	-PRON-	PRP
6912	7029	9	to	to	IN
6912	7029	10	a	a	DT
6912	7029	11	dough	dough	NN
6912	7029	12	,	,	,
6912	7029	13	after	after	IN
6912	7029	14	the	the	DT
6912	7029	15	dough	dough	NN
6912	7029	16	had	have	VBD
6912	7029	17	stiffened	stiffen	VBN
6912	7029	18	?	?	.
6912	7030	1	What	what	WP
6912	7030	2	must	must	MD
6912	7030	3	be	be	VB
6912	7030	4	done	do	VBN
6912	7030	5	to	to	TO
6912	7030	6	produce	produce	VB
6912	7030	7	biscuits	biscuit	NNS
6912	7030	8	having	have	VBG
6912	7030	9	much	much	JJ
6912	7030	10	crust	crust	NN
6912	7030	11	rather	rather	RB
6912	7030	12	than	than	IN
6912	7030	13	little	little	JJ
6912	7030	14	crust	crust	NN
6912	7030	15	?	?	.
6912	7031	1	What	what	WDT
6912	7031	2	care	care	NN
6912	7031	3	should	should	MD
6912	7031	4	be	be	VB
6912	7031	5	taken	take	VBN
6912	7031	6	in	in	IN
6912	7031	7	regulating	regulate	VBG
6912	7031	8	the	the	DT
6912	7031	9	temperature	temperature	NN
6912	7031	10	of	of	IN
6912	7031	11	the	the	DT
6912	7031	12	oven	oven	NN
6912	7031	13	when	when	WRB
6912	7031	14	baking	bake	VBG
6912	7031	15	Cinnamon	Cinnamon	NNP
6912	7031	16	Buns	Buns	NNPS
6912	7031	17	,	,	,
6912	7031	18	especially	especially	RB
6912	7031	19	if	if	IN
6912	7031	20	they	-PRON-	PRP
6912	7031	21	are	be	VBP
6912	7031	22	to	to	TO
6912	7031	23	be	be	VB
6912	7031	24	basted	baste	VBN
6912	7031	25	during	during	IN
6912	7031	26	baking	baking	NN
6912	7031	27	?	?	.
6912	7032	1	How	how	WRB
6912	7032	2	many	many	JJ
6912	7032	3	times	time	NNS
6912	7032	4	are	be	VBP
6912	7032	5	Biscuits	biscuit	NNS
6912	7032	6	with	with	IN
6912	7032	7	Prune	Prune	NNP
6912	7032	8	or	or	CC
6912	7032	9	Raisin	Raisin	NNP
6912	7032	10	Filling	Filling	NNP
6912	7032	11	allowed	allow	VBD
6912	7032	12	to	to	TO
6912	7032	13	rise	rise	VB
6912	7032	14	?	?	.
6912	7033	1	How	how	WRB
6912	7033	2	does	do	VBZ
6912	7033	3	yeast	yeast	NN
6912	7033	4	bread	bread	NN
6912	7033	5	made	make	VBN
6912	7033	6	with	with	IN
6912	7033	7	one	one	CD
6912	7033	8	rising	rise	VBG
6912	7033	9	differ	differ	NN
6912	7033	10	from	from	IN
6912	7033	11	that	that	DT
6912	7033	12	made	make	VBN
6912	7033	13	with	with	IN
6912	7033	14	several	several	JJ
6912	7033	15	risings	rising	NNS
6912	7033	16	?	?	.
6912	7034	1	Why	why	WRB
6912	7034	2	is	be	VBZ
6912	7034	3	it	-PRON-	PRP
6912	7034	4	necessary	necessary	JJ
6912	7034	5	to	to	TO
6912	7034	6	cook	cook	VB
6912	7034	7	the	the	DT
6912	7034	8	fruit	fruit	NN
6912	7034	9	used	use	VBN
6912	7034	10	for	for	IN
6912	7034	11	filling	fill	VBG
6912	7034	12	for	for	IN
6912	7034	13	biscuits	biscuit	NNS
6912	7034	14	until	until	IN
6912	7034	15	the	the	DT
6912	7034	16	water	water	NN
6912	7034	17	is	be	VBZ
6912	7034	18	almost	almost	RB
6912	7034	19	evaporated	evaporate	VBN
6912	7034	20	?	?	.
6912	7035	1	What	what	WP
6912	7035	2	would	would	MD
6912	7035	3	be	be	VB
6912	7035	4	the	the	DT
6912	7035	5	effect	effect	NN
6912	7035	6	on	on	IN
6912	7035	7	the	the	DT
6912	7035	8	biscuits	biscuit	NNS
6912	7035	9	of	of	IN
6912	7035	10	much	much	JJ
6912	7035	11	moisture	moisture	NN
6912	7035	12	in	in	IN
6912	7035	13	the	the	DT
6912	7035	14	filling	filling	NN
6912	7035	15	?	?	.
6912	7036	1	RELATED	related	JJ
6912	7036	2	WORK	work	NN
6912	7036	3	LESSON	lesson	JJ
6912	7036	4	CXXXIX	cxxxix	NN
6912	7036	5	FOOD	food	NN
6912	7036	6	FOR	for	IN
6912	7036	7	GIRLS	girl	NNS
6912	7036	8	AND	and	CC
6912	7036	9	BOYS	boy	NNS
6912	7036	10	THE	the	DT
6912	7036	11	YOUNG	YOUNG	NNP
6912	7036	12	GIRL.--Adolescence	girl.--adolescence	NN
6912	7036	13	is	be	VBZ
6912	7036	14	a	a	DT
6912	7036	15	period	period	NN
6912	7036	16	of	of	IN
6912	7036	17	great	great	JJ
6912	7036	18	activity	activity	NN
6912	7036	19	and	and	CC
6912	7036	20	growth	growth	NN
6912	7036	21	.	.	.
6912	7037	1	Much	much	JJ
6912	7037	2	physical	physical	JJ
6912	7037	3	development	development	NN
6912	7037	4	characterizes	characterize	VBZ
6912	7037	5	the	the	DT
6912	7037	6	years	year	NNS
6912	7037	7	of	of	IN
6912	7037	8	youth	youth	NN
6912	7037	9	.	.	.
6912	7038	1	During	during	IN
6912	7038	2	the	the	DT
6912	7038	3	time	time	NN
6912	7038	4	of	of	IN
6912	7038	5	rapid	rapid	JJ
6912	7038	6	growth	growth	NN
6912	7038	7	,	,	,
6912	7038	8	it	-PRON-	PRP
6912	7038	9	is	be	VBZ
6912	7038	10	very	very	RB
6912	7038	11	easy	easy	JJ
6912	7038	12	to	to	TO
6912	7038	13	acquire	acquire	VB
6912	7038	14	craving	crave	VBG
6912	7038	15	not	not	RB
6912	7038	16	only	only	RB
6912	7038	17	for	for	IN
6912	7038	18	sweets	sweet	NNS
6912	7038	19	,	,	,
6912	7038	20	but	but	CC
6912	7038	21	for	for	IN
6912	7038	22	condiments	condiment	NNS
6912	7038	23	and	and	CC
6912	7038	24	highly	highly	RB
6912	7038	25	seasoned	seasoned	JJ
6912	7038	26	and	and	CC
6912	7038	27	spiced	spice	VBN
6912	7038	28	foods	food	NNS
6912	7038	29	and	and	CC
6912	7038	30	for	for	IN
6912	7038	31	foods	food	NNS
6912	7038	32	of	of	IN
6912	7038	33	decided	decide	VBN
6912	7038	34	and	and	CC
6912	7038	35	contrasting	contrast	VBG
6912	7038	36	flavor	flavor	NN
6912	7038	37	.	.	.
6912	7039	1	As	as	IN
6912	7039	2	previously	previously	RB
6912	7039	3	explained	explain	VBN
6912	7039	4	,	,	,
6912	7039	5	such	such	JJ
6912	7039	6	foods	food	NNS
6912	7039	7	used	use	VBN
6912	7039	8	excessively	excessively	RB
6912	7039	9	are	be	VBP
6912	7039	10	harmful	harmful	JJ
6912	7039	11	.	.	.
6912	7040	1	It	-PRON-	PRP
6912	7040	2	is	be	VBZ
6912	7040	3	especially	especially	RB
6912	7040	4	necessary	necessary	JJ
6912	7040	5	that	that	IN
6912	7040	6	a	a	DT
6912	7040	7	girl	girl	NN
6912	7040	8	growing	grow	VBG
6912	7040	9	into	into	IN
6912	7040	10	womanhood	womanhood	NN
6912	7040	11	use	use	NN
6912	7040	12	foods	food	NNS
6912	7040	13	which	which	WDT
6912	7040	14	furnish	furnish	VBP
6912	7040	15	building	building	NN
6912	7040	16	and	and	CC
6912	7040	17	energy-	energy-	NN
6912	7040	18	giving	give	VBG
6912	7040	19	nutrients	nutrient	NNS
6912	7040	20	in	in	IN
6912	7040	21	sufficient	sufficient	JJ
6912	7040	22	quantity	quantity	NN
6912	7040	23	as	as	RB
6912	7040	24	well	well	RB
6912	7040	25	as	as	IN
6912	7040	26	materials	material	NNS
6912	7040	27	to	to	TO
6912	7040	28	promote	promote	VB
6912	7040	29	growth	growth	NN
6912	7040	30	.	.	.
6912	7041	1	Going	go	VBG
6912	7041	2	without	without	IN
6912	7041	3	breakfast	breakfast	NN
6912	7041	4	may	may	MD
6912	7041	5	be	be	VB
6912	7041	6	the	the	DT
6912	7041	7	cause	cause	NN
6912	7041	8	of	of	IN
6912	7041	9	headaches	headache	NNS
6912	7041	10	,	,	,
6912	7041	11	poorly	poorly	RB
6912	7041	12	prepared	prepare	VBN
6912	7041	13	lessons	lesson	NNS
6912	7041	14	,	,	,
6912	7041	15	and	and	CC
6912	7041	16	in	in	IN
6912	7041	17	some	some	DT
6912	7041	18	cases	case	NNS
6912	7041	19	irritability	irritability	NN
6912	7041	20	or	or	CC
6912	7041	21	bad	bad	JJ
6912	7041	22	dispositions	disposition	NNS
6912	7041	23	.	.	.
6912	7042	1	When	when	WRB
6912	7042	2	the	the	DT
6912	7042	3	morning	morning	NN
6912	7042	4	meal	meal	NN
6912	7042	5	is	be	VBZ
6912	7042	6	omitted	omit	VBN
6912	7042	7	,	,	,
6912	7042	8	an	an	DT
6912	7042	9	undue	undue	JJ
6912	7042	10	quantity	quantity	NN
6912	7042	11	of	of	IN
6912	7042	12	food	food	NN
6912	7042	13	is	be	VBZ
6912	7042	14	apt	apt	JJ
6912	7042	15	to	to	TO
6912	7042	16	be	be	VB
6912	7042	17	eaten	eat	VBN
6912	7042	18	at	at	IN
6912	7042	19	noon	noon	NN
6912	7042	20	.	.	.
6912	7043	1	In	in	IN
6912	7043	2	many	many	JJ
6912	7043	3	schools	school	NNS
6912	7043	4	,	,	,
6912	7043	5	work	work	NN
6912	7043	6	is	be	VBZ
6912	7043	7	resumed	resume	VBN
6912	7043	8	immediately	immediately	RB
6912	7043	9	or	or	CC
6912	7043	10	shortly	shortly	RB
6912	7043	11	after	after	IN
6912	7043	12	luncheon	luncheon	NN
6912	7043	13	.	.	.
6912	7044	1	The	the	DT
6912	7044	2	digestion	digestion	NN
6912	7044	3	of	of	IN
6912	7044	4	a	a	DT
6912	7044	5	large	large	JJ
6912	7044	6	quantity	quantity	NN
6912	7044	7	of	of	IN
6912	7044	8	hearty	hearty	JJ
6912	7044	9	food	food	NN
6912	7044	10	interferes	interfere	VBZ
6912	7044	11	with	with	IN
6912	7044	12	mental	mental	JJ
6912	7044	13	effort	effort	NN
6912	7044	14	.	.	.
6912	7045	1	THE	the	DT
6912	7045	2	HUNGRY	HUNGRY	NNP
6912	7045	3	BOY	BOY	NNP
6912	7045	4	belongs	belong	VBZ
6912	7045	5	to	to	IN
6912	7045	6	the	the	DT
6912	7045	7	period	period	NN
6912	7045	8	of	of	IN
6912	7045	9	adolescence	adolescence	NN
6912	7045	10	.	.	.
6912	7046	1	It	-PRON-	PRP
6912	7046	2	is	be	VBZ
6912	7046	3	perfectly	perfectly	RB
6912	7046	4	natural	natural	JJ
6912	7046	5	for	for	IN
6912	7046	6	the	the	DT
6912	7046	7	growing	grow	VBG
6912	7046	8	boy	boy	NN
6912	7046	9	to	to	TO
6912	7046	10	be	be	VB
6912	7046	11	hungry	hungry	JJ
6912	7046	12	.	.	.
6912	7047	1	Indeed	indeed	RB
6912	7047	2	during	during	IN
6912	7047	3	the	the	DT
6912	7047	4	time	time	NN
6912	7047	5	from	from	IN
6912	7047	6	twelve	twelve	CD
6912	7047	7	to	to	IN
6912	7047	8	seventeen	seventeen	CD
6912	7047	9	years	year	NNS
6912	7047	10	,	,	,
6912	7047	11	more	more	JJR
6912	7047	12	food	food	NN
6912	7047	13	is	be	VBZ
6912	7047	14	consumed	consume	VBN
6912	7047	15	by	by	IN
6912	7047	16	the	the	DT
6912	7047	17	average	average	JJ
6912	7047	18	youth	youth	NN
6912	7047	19	than	than	IN
6912	7047	20	by	by	IN
6912	7047	21	an	an	DT
6912	7047	22	adult	adult	NN
6912	7047	23	.	.	.
6912	7048	1	If	if	IN
6912	7048	2	three	three	CD
6912	7048	3	meals	meal	NNS
6912	7048	4	a	a	DT
6912	7048	5	day	day	NN
6912	7048	6	are	be	VBP
6912	7048	7	to	to	TO
6912	7048	8	satisfy	satisfy	VB
6912	7048	9	the	the	DT
6912	7048	10	hungry	hungry	JJ
6912	7048	11	boy	boy	NN
6912	7048	12	,	,	,
6912	7048	13	a	a	DT
6912	7048	14	nourishing	nourish	VBG
6912	7048	15	diet	diet	NN
6912	7048	16	must	must	MD
6912	7048	17	be	be	VB
6912	7048	18	eaten	eat	VBN
6912	7048	19	.	.	.
6912	7049	1	Concentrated	Concentrated	NNP
6912	7049	2	,	,	,
6912	7049	3	but	but	CC
6912	7049	4	easily	easily	RB
6912	7049	5	digested	digest	VBN
6912	7049	6	foods	food	NNS
6912	7049	7	,	,	,
6912	7049	8	such	such	JJ
6912	7049	9	as	as	IN
6912	7049	10	eggs	egg	NNS
6912	7049	11	,	,	,
6912	7049	12	cereals	cereal	NNS
6912	7049	13	,	,	,
6912	7049	14	meat	meat	NN
6912	7049	15	,	,	,
6912	7049	16	starchy	starchy	JJ
6912	7049	17	and	and	CC
6912	7049	18	nitrogenous	nitrogenous	JJ
6912	7049	19	vegetables	vegetable	NNS
6912	7049	20	for	for	IN
6912	7049	21	building	building	NN
6912	7049	22	and	and	CC
6912	7049	23	energy	energy	NN
6912	7049	24	as	as	RB
6912	7049	25	well	well	RB
6912	7049	26	as	as	IN
6912	7049	27	foods	food	NNS
6912	7049	28	which	which	WDT
6912	7049	29	supply	supply	VBP
6912	7049	30	mineral	mineral	NN
6912	7049	31	matter	matter	NN
6912	7049	32	such	such	JJ
6912	7049	33	as	as	IN
6912	7049	34	fruits	fruit	NNS
6912	7049	35	and	and	CC
6912	7049	36	succulent	succulent	JJ
6912	7049	37	vegetables	vegetable	NNS
6912	7049	38	,	,	,
6912	7049	39	are	be	VBP
6912	7049	40	needed	need	VBN
6912	7049	41	.	.	.
6912	7050	1	The	the	DT
6912	7050	2	use	use	NN
6912	7050	3	of	of	IN
6912	7050	4	milk	milk	NN
6912	7050	5	and	and	CC
6912	7050	6	cocoa	cocoa	NN
6912	7050	7	rather	rather	RB
6912	7050	8	than	than	IN
6912	7050	9	tea	tea	NN
6912	7050	10	and	and	CC
6912	7050	11	coffee	coffee	NN
6912	7050	12	should	should	MD
6912	7050	13	be	be	VB
6912	7050	14	encouraged	encourage	VBN
6912	7050	15	.	.	.
6912	7051	1	It	-PRON-	PRP
6912	7051	2	is	be	VBZ
6912	7051	3	especially	especially	RB
6912	7051	4	necessary	necessary	JJ
6912	7051	5	that	that	IN
6912	7051	6	milk	milk	NN
6912	7051	7	with	with	IN
6912	7051	8	its	-PRON-	PRP$
6912	7051	9	growth	growth	NN
6912	7051	10	-	-	HYPH
6912	7051	11	promoting	promote	VBG
6912	7051	12	materials	material	NNS
6912	7051	13	and	and	CC
6912	7051	14	valuable	valuable	JJ
6912	7051	15	proteins	protein	NNS
6912	7051	16	be	be	VB
6912	7051	17	included	include	VBN
6912	7051	18	in	in	IN
6912	7051	19	the	the	DT
6912	7051	20	diet	diet	NN
6912	7051	21	of	of	IN
6912	7051	22	a	a	DT
6912	7051	23	growing	grow	VBG
6912	7051	24	youth	youth	NN
6912	7051	25	.	.	.
6912	7052	1	If	if	IN
6912	7052	2	coffee	coffee	NN
6912	7052	3	must	must	MD
6912	7052	4	be	be	VB
6912	7052	5	used	use	VBN
6912	7052	6	,	,	,
6912	7052	7	let	let	VB
6912	7052	8	it	-PRON-	PRP
6912	7052	9	be	be	VB
6912	7052	10	cereal	cereal	NN
6912	7052	11	coffee	coffee	NN
6912	7052	12	.	.	.
6912	7053	1	For	for	IN
6912	7053	2	the	the	DT
6912	7053	3	boy	boy	NN
6912	7053	4	who	who	WP
6912	7053	5	would	would	MD
6912	7053	6	"	"	``
6912	7053	7	make	make	VB
6912	7053	8	the	the	DT
6912	7053	9	team	team	NN
6912	7053	10	"	"	''
6912	7053	11	and	and	CC
6912	7053	12	excel	excel	VBP
6912	7053	13	in	in	IN
6912	7053	14	athletics	athletic	NNS
6912	7053	15	the	the	DT
6912	7053	16	matter	matter	NN
6912	7053	17	of	of	IN
6912	7053	18	a	a	DT
6912	7053	19	proper	proper	JJ
6912	7053	20	food	food	NN
6912	7053	21	selection	selection	NN
6912	7053	22	is	be	VBZ
6912	7053	23	most	most	RBS
6912	7053	24	important	important	JJ
6912	7053	25	.	.	.
6912	7054	1	The	the	DT
6912	7054	2	athlete	athlete	NN
6912	7054	3	must	must	MD
6912	7054	4	give	give	VB
6912	7054	5	serious	serious	JJ
6912	7054	6	consideration	consideration	NN
6912	7054	7	to	to	IN
6912	7054	8	his	-PRON-	PRP$
6912	7054	9	diet	diet	NN
6912	7054	10	.	.	.
6912	7055	1	FOOD	food	NN
6912	7055	2	PLANS	plan	VBZ
6912	7055	3	FOR	for	IN
6912	7055	4	GIRLS	girl	NNS
6912	7055	5	AND	and	CC
6912	7055	6	BOYS.--According	boys.--according	NN
6912	7055	7	to	to	IN
6912	7055	8	the	the	DT
6912	7055	9	table	table	NN
6912	7055	10	given	give	VBN
6912	7055	11	on	on	RP
6912	7055	12	previously	previously	RB
6912	7055	13	,	,	,
6912	7055	14	the	the	DT
6912	7055	15	diet	diet	NN
6912	7055	16	of	of	IN
6912	7055	17	a	a	DT
6912	7055	18	girl	girl	NN
6912	7055	19	from	from	IN
6912	7055	20	fourteen	fourteen	CD
6912	7055	21	to	to	TO
6912	7055	22	seventeen	seventeen	CD
6912	7055	23	should	should	MD
6912	7055	24	supply	supply	VB
6912	7055	25	Calories	Calories	NNP
6912	7055	26	averaging	averaging	NN
6912	7055	27	2400	2400	CD
6912	7055	28	,	,	,
6912	7055	29	while	while	IN
6912	7055	30	that	that	DT
6912	7055	31	of	of	IN
6912	7055	32	a	a	DT
6912	7055	33	boy	boy	NN
6912	7055	34	of	of	IN
6912	7055	35	the	the	DT
6912	7055	36	same	same	JJ
6912	7055	37	age	age	NN
6912	7055	38	should	should	MD
6912	7055	39	supply	supply	VB
6912	7055	40	Calories	Calories	NNP
6912	7055	41	averaging	averaging	NN
6912	7055	42	3400	3400	CD
6912	7055	43	.	.	.
6912	7056	1	[	[	-LRB-
6912	7056	2	Footnote	Footnote	NNP
6912	7056	3	110	110	CD
6912	7056	4	:	:	:
6912	7056	5	The	the	DT
6912	7056	6	reason	reason	NN
6912	7056	7	why	why	WRB
6912	7056	8	the	the	DT
6912	7056	9	energy	energy	NN
6912	7056	10	requirements	requirement	NNS
6912	7056	11	of	of	IN
6912	7056	12	a	a	DT
6912	7056	13	boy	boy	NN
6912	7056	14	exceeds	exceed	VBZ
6912	7056	15	that	that	DT
6912	7056	16	of	of	IN
6912	7056	17	a	a	DT
6912	7056	18	girl	girl	NN
6912	7056	19	of	of	IN
6912	7056	20	the	the	DT
6912	7056	21	adolescent	adolescent	JJ
6912	7056	22	period	period	NN
6912	7056	23	is	be	VBZ
6912	7056	24	stated	state	VBN
6912	7056	25	on	on	IN
6912	7056	26	previously	previously	RB
6912	7056	27	.	.	.
6912	7056	28	]	]	-RRB-
6912	7057	1	The	the	DT
6912	7057	2	following	follow	VBG
6912	7057	3	plans	plan	NNS
6912	7057	4	for	for	IN
6912	7057	5	a	a	DT
6912	7057	6	day	day	NN
6912	7057	7	's	's	POS
6912	7057	8	diet	diet	NN
6912	7057	9	for	for	IN
6912	7057	10	the	the	DT
6912	7057	11	girl	girl	NN
6912	7057	12	and	and	CC
6912	7057	13	boy	boy	NN
6912	7057	14	of	of	IN
6912	7057	15	fourteen	fourteen	CD
6912	7057	16	to	to	TO
6912	7057	17	seventeen	seventeen	CD
6912	7057	18	years	year	NNS
6912	7057	19	are	be	VBP
6912	7057	20	offered	offer	VBN
6912	7057	21	as	as	IN
6912	7057	22	suggestions	suggestion	NNS
6912	7057	23	for	for	IN
6912	7057	24	wholesome	wholesome	JJ
6912	7057	25	food	food	NN
6912	7057	26	combinations	combination	NNS
6912	7057	27	:	:	:
6912	7057	28	FOODS	foods	JJ
6912	7057	29	APPROXIMATE	APPROXIMATE	NNP
6912	7057	30	CALORIES	CALORIES	NNP
6912	7057	31	Breakfast	Breakfast	NNP
6912	7057	32	.	.	.
6912	7058	1	Fruits	fruit	NNS
6912	7058	2	,	,	,
6912	7058	3	fresh	fresh	JJ
6912	7058	4	or	or	CC
6912	7058	5	cooked	cook	VBD
6912	7058	6	75	75	CD
6912	7058	7	-	-	SYM
6912	7058	8	100	100	CD
6912	7058	9	Cereal	cereal	NN
6912	7058	10	with	with	IN
6912	7058	11	Whole	Whole	NNP
6912	7058	12	Milk	Milk	NNP
6912	7058	13	and	and	CC
6912	7058	14	Sugar	Sugar	NNP
6912	7058	15	200	200	CD
6912	7058	16	-	-	HYPH
6912	7058	17	250	250	CD
6912	7058	18	Toast	Toast	NNP
6912	7058	19	and	and	CC
6912	7058	20	Butter	Butter	NNP
6912	7058	21	(	(	-LRB-
6912	7058	22	2	2	CD
6912	7058	23	to	to	TO
6912	7058	24	3	3	CD
6912	7058	25	slices	slice	NNS
6912	7058	26	)	)	-RRB-
6912	7058	27	300	300	CD
6912	7058	28	-	-	SYM
6912	7058	29	450	450	CD
6912	7058	30	Cocoa	cocoa	NN
6912	7058	31	or	or	CC
6912	7058	32	Whole	whole	JJ
6912	7058	33	Milk	milk	NN
6912	7058	34	120	120	CD
6912	7058	35	-	-	SYM
6912	7058	36	150	150	CD
6912	7058	37	Luncheon	luncheon	NN
6912	7058	38	.	.	.
6912	7059	1	Cream	Cream	NNP
6912	7059	2	Soup	Soup	NNP
6912	7059	3	150	150	CD
6912	7059	4	-	-	HYPH
6912	7059	5	175	175	CD
6912	7059	6	Meat	Meat	NNP
6912	7059	7	Substitute	Substitute	NNP
6912	7059	8	200	200	CD
6912	7059	9	-	-	SYM
6912	7059	10	300	300	CD
6912	7059	11	Bread	Bread	NNP
6912	7059	12	and	and	CC
6912	7059	13	Butter	Butter	NNP
6912	7059	14	(	(	-LRB-
6912	7059	15	1	1	CD
6912	7059	16	to	to	IN
6912	7059	17	2	2	CD
6912	7059	18	slices	slice	NNS
6912	7059	19	)	)	-RRB-
6912	7059	20	150	150	CD
6912	7059	21	-	-	HYPH
6912	7059	22	300	300	CD
6912	7059	23	Rice	Rice	NNP
6912	7059	24	or	or	CC
6912	7059	25	Tapioca	Tapioca	NNP
6912	7059	26	Pudding	Pudding	NNP
6912	7059	27	or	or	CC
6912	7059	28	Blanc	Blanc	NNP
6912	7059	29	Mange	Mange	NNP
6912	7059	30	150	150	CD
6912	7059	31	-	-	HYPH
6912	7059	32	200	200	CD
6912	7059	33	Cocoa	Cocoa	NNP
6912	7059	34	or	or	CC
6912	7059	35	Whole	Whole	NNP
6912	7059	36	Milk	milk	NN
6912	7059	37	120	120	CD
6912	7059	38	-	-	SYM
6912	7059	39	150	150	CD
6912	7059	40	Dinner	dinner	NN
6912	7059	41	.	.	.
6912	7060	1	Egg	egg	NN
6912	7060	2	-	-	HYPH
6912	7060	3	dish	dish	NN
6912	7060	4	or	or	CC
6912	7060	5	Meat	Meat	NNP
6912	7060	6	200	200	CD
6912	7060	7	-	-	SYM
6912	7060	8	300	300	CD
6912	7060	9	Starchy	starchy	JJ
6912	7060	10	Vegetable	vegetable	NN
6912	7060	11	or	or	CC
6912	7060	12	Cereal	Cereal	NNP
6912	7060	13	100	100	CD
6912	7060	14	-	-	SYM
6912	7060	15	125	125	CD
6912	7060	16	Succulent	Succulent	NNP
6912	7060	17	Vegetable	Vegetable	NNP
6912	7060	18	or	or	CC
6912	7060	19	Salad	Salad	NNP
6912	7060	20	50	50	CD
6912	7060	21	-	-	HYPH
6912	7060	22	150	150	CD
6912	7060	23	Bread	Bread	NNP
6912	7060	24	and	and	CC
6912	7060	25	Butter	Butter	NNP
6912	7060	26	(	(	-LRB-
6912	7060	27	1	1	CD
6912	7060	28	to	to	IN
6912	7060	29	2	2	CD
6912	7060	30	slices	slice	NNS
6912	7060	31	)	)	-RRB-
6912	7060	32	150	150	CD
6912	7060	33	-	-	HYPH
6912	7060	34	300	300	CD
6912	7060	35	Baked	Baked	NNP
6912	7060	36	Custard	Custard	NNP
6912	7060	37	or	or	CC
6912	7060	38	Ice	Ice	NNP
6912	7060	39	Cream	Cream	NNP
6912	7060	40	with	with	IN
6912	7060	41	Chocolate	Chocolate	NNP
6912	7060	42	Sauce	Sauce	NNP
6912	7060	43	250	250	CD
6912	7060	44	-	-	SYM
6912	7060	45	300	300	CD
6912	7060	46	Cereal	Cereal	NNP
6912	7060	47	Coffee	coffee	NN
6912	7060	48	(	(	-LRB-
6912	7060	49	with	with	IN
6912	7060	50	Sugar	Sugar	NNP
6912	7060	51	,	,	,
6912	7060	52	and	and	CC
6912	7060	53	Top	Top	NNP
6912	7060	54	Milk	Milk	NNP
6912	7060	55	)	)	-RRB-
6912	7060	56	or	or	CC
6912	7060	57	Whole	whole	JJ
6912	7060	58	Milk	milk	NN
6912	7060	59	125	125	CD
6912	7060	60	-	-	SYM
6912	7060	61	150	150	CD
6912	7060	62	---------	---------	CD
6912	7060	63	2340	2340	CD
6912	7060	64	-	-	SYM
6912	7060	65	3400	3400	CD
6912	7060	66	THE	THE	NNP
6912	7060	67	SCHOOL	SCHOOL	NNP
6912	7060	68	LUNCHEON.--Girls	luncheon.--girl	NNS
6912	7060	69	and	and	CC
6912	7060	70	boys	boy	NNS
6912	7060	71	of	of	IN
6912	7060	72	high	high	JJ
6912	7060	73	school	school	NN
6912	7060	74	age	age	NN
6912	7060	75	invariably	invariably	RB
6912	7060	76	lunch	lunch	VBP
6912	7060	77	at	at	IN
6912	7060	78	school	school	NN
6912	7060	79	,	,	,
6912	7060	80	or	or	CC
6912	7060	81	a	a	DT
6912	7060	82	luncheon	luncheon	NN
6912	7060	83	is	be	VBZ
6912	7060	84	brought	bring	VBN
6912	7060	85	from	from	IN
6912	7060	86	home	home	RB
6912	7060	87	and	and	CC
6912	7060	88	eaten	eat	VBN
6912	7060	89	at	at	IN
6912	7060	90	school	school	NN
6912	7060	91	.	.	.
6912	7061	1	If	if	IN
6912	7061	2	a	a	DT
6912	7061	3	pupil	pupil	NN
6912	7061	4	buys	buy	VBZ
6912	7061	5	his	-PRON-	PRP$
6912	7061	6	luncheon	luncheon	NN
6912	7061	7	at	at	IN
6912	7061	8	school	school	NN
6912	7061	9	,	,	,
6912	7061	10	hot	hot	JJ
6912	7061	11	,	,	,
6912	7061	12	wholesome	wholesome	JJ
6912	7061	13	,	,	,
6912	7061	14	nourishing	nourish	VBG
6912	7061	15	foods	food	NNS
6912	7061	16	such	such	JJ
6912	7061	17	as	as	IN
6912	7061	18	cream	cream	NN
6912	7061	19	-	-	HYPH
6912	7061	20	soup	soup	NN
6912	7061	21	vegetables	vegetable	NNS
6912	7061	22	,	,	,
6912	7061	23	eggs	egg	NNS
6912	7061	24	,	,	,
6912	7061	25	cereal	cereal	NN
6912	7061	26	puddings	pudding	NNS
6912	7061	27	,	,	,
6912	7061	28	cocoa	cocoa	NN
6912	7061	29	,	,	,
6912	7061	30	and	and	CC
6912	7061	31	milk	milk	NN
6912	7061	32	should	should	MD
6912	7061	33	be	be	VB
6912	7061	34	purchased	purchase	VBN
6912	7061	35	.	.	.
6912	7062	1	It	-PRON-	PRP
6912	7062	2	is	be	VBZ
6912	7062	3	unfortunate	unfortunate	JJ
6912	7062	4	if	if	IN
6912	7062	5	pastry	pastry	NN
6912	7062	6	and	and	CC
6912	7062	7	sweets	sweet	NNS
6912	7062	8	are	be	VBP
6912	7062	9	chosen	choose	VBN
6912	7062	10	to	to	IN
6912	7062	11	the	the	DT
6912	7062	12	exclusion	exclusion	NN
6912	7062	13	of	of	IN
6912	7062	14	the	the	DT
6912	7062	15	foods	food	NNS
6912	7062	16	just	just	RB
6912	7062	17	mentioned	mention	VBD
6912	7062	18	.	.	.
6912	7063	1	In	in	IN
6912	7063	2	case	case	NN
6912	7063	3	the	the	DT
6912	7063	4	plainer	plainer	NN
6912	7063	5	foods	food	NNS
6912	7063	6	are	be	VBP
6912	7063	7	selected	select	VBN
6912	7063	8	,	,	,
6912	7063	9	it	-PRON-	PRP
6912	7063	10	is	be	VBZ
6912	7063	11	a	a	DT
6912	7063	12	mistake	mistake	NN
6912	7063	13	for	for	IN
6912	7063	14	the	the	DT
6912	7063	15	pupil	pupil	NN
6912	7063	16	to	to	TO
6912	7063	17	narrow	narrow	VB
6912	7063	18	his	-PRON-	PRP$
6912	7063	19	purchase	purchase	NN
6912	7063	20	to	to	IN
6912	7063	21	a	a	DT
6912	7063	22	very	very	RB
6912	7063	23	few	few	JJ
6912	7063	24	foods	food	NNS
6912	7063	25	such	such	JJ
6912	7063	26	as	as	IN
6912	7063	27	meat	meat	NN
6912	7063	28	,	,	,
6912	7063	29	potatoes	potato	NNS
6912	7063	30	,	,	,
6912	7063	31	and	and	CC
6912	7063	32	pastry	pastry	NN
6912	7063	33	.	.	.
6912	7064	1	Too	too	RB
6912	7064	2	often	often	RB
6912	7064	3	pupils	pupil	NNS
6912	7064	4	get	get	VBP
6912	7064	5	in	in	IN
6912	7064	6	the	the	DT
6912	7064	7	habit	habit	NN
6912	7064	8	of	of	IN
6912	7064	9	choosing	choose	VBG
6912	7064	10	foods	food	NNS
6912	7064	11	which	which	WDT
6912	7064	12	furnish	furnish	VBP
6912	7064	13	too	too	RB
6912	7064	14	little	little	JJ
6912	7064	15	variety	variety	NN
6912	7064	16	in	in	IN
6912	7064	17	composition	composition	NN
6912	7064	18	.	.	.
6912	7065	1	Learning	learn	VBG
6912	7065	2	to	to	IN
6912	7065	3	like	like	UH
6912	7065	4	many	many	JJ
6912	7065	5	different	different	JJ
6912	7065	6	foods	food	NNS
6912	7065	7	is	be	VBZ
6912	7065	8	a	a	DT
6912	7065	9	characteristic	characteristic	JJ
6912	7065	10	one	one	NN
6912	7065	11	should	should	MD
6912	7065	12	strive	strive	VB
6912	7065	13	to	to	TO
6912	7065	14	develop	develop	VB
6912	7065	15	.	.	.
6912	7066	1	When	when	WRB
6912	7066	2	one	one	CD
6912	7066	3	abolishes	abolish	VBZ
6912	7066	4	food	food	NN
6912	7066	5	prejudices	prejudice	NNS
6912	7066	6	and	and	CC
6912	7066	7	"	"	``
6912	7066	8	eats	eat	VBZ
6912	7066	9	everything	everything	NN
6912	7066	10	"	"	''
6912	7066	11	that	that	WDT
6912	7066	12	is	be	VBZ
6912	7066	13	wholesome	wholesome	JJ
6912	7066	14	,	,	,
6912	7066	15	the	the	DT
6912	7066	16	possibility	possibility	NN
6912	7066	17	of	of	IN
6912	7066	18	securing	secure	VBG
6912	7066	19	a	a	DT
6912	7066	20	well	well	RB
6912	7066	21	-	-	HYPH
6912	7066	22	balanced	balance	VBN
6912	7066	23	meal	meal	NN
6912	7066	24	to	to	TO
6912	7066	25	meet	meet	VB
6912	7066	26	the	the	DT
6912	7066	27	needs	need	NNS
6912	7066	28	of	of	IN
6912	7066	29	the	the	DT
6912	7066	30	body	body	NN
6912	7066	31	is	be	VBZ
6912	7066	32	increased	increase	VBN
6912	7066	33	.	.	.
6912	7067	1	LUNCHEON	LUNCHEON	NNP
6912	7067	2	MENUS.--The	menus.--the	POS
6912	7067	3	quantity	quantity	NN
6912	7067	4	and	and	CC
6912	7067	5	kind	kind	NN
6912	7067	6	of	of	IN
6912	7067	7	food	food	NN
6912	7067	8	that	that	WDT
6912	7067	9	should	should	MD
6912	7067	10	be	be	VB
6912	7067	11	eaten	eat	VBN
6912	7067	12	at	at	IN
6912	7067	13	luncheon	luncheon	NN
6912	7067	14	depends	depend	VBZ
6912	7067	15	largely	largely	RB
6912	7067	16	upon	upon	IN
6912	7067	17	the	the	DT
6912	7067	18	kind	kind	NN
6912	7067	19	and	and	CC
6912	7067	20	quantity	quantity	NN
6912	7067	21	of	of	IN
6912	7067	22	foods	food	NNS
6912	7067	23	eaten	eat	VBN
6912	7067	24	at	at	IN
6912	7067	25	breakfast	breakfast	NN
6912	7067	26	and	and	CC
6912	7067	27	dinner	dinner	NN
6912	7067	28	or	or	CC
6912	7067	29	supper	supper	NN
6912	7067	30	.	.	.
6912	7068	1	Some	some	DT
6912	7068	2	eat	eat	VBP
6912	7068	3	more	more	JJR
6912	7068	4	breakfast	breakfast	NN
6912	7068	5	than	than	IN
6912	7068	6	luncheon	luncheon	NN
6912	7068	7	while	while	IN
6912	7068	8	others	other	NNS
6912	7068	9	follow	follow	VBP
6912	7068	10	the	the	DT
6912	7068	11	reverse	reverse	JJ
6912	7068	12	plan	plan	NN
6912	7068	13	.	.	.
6912	7069	1	It	-PRON-	PRP
6912	7069	2	has	have	VBZ
6912	7069	3	been	be	VBN
6912	7069	4	found	find	VBN
6912	7069	5	,	,	,
6912	7069	6	however	however	RB
6912	7069	7	,	,	,
6912	7069	8	that	that	IN
6912	7069	9	a	a	DT
6912	7069	10	luncheon	luncheon	NN
6912	7069	11	yielding	yield	VBG
6912	7069	12	from	from	IN
6912	7069	13	750	750	CD
6912	7069	14	to	to	IN
6912	7069	15	1000	1000	CD
6912	7069	16	Calories	calorie	NNS
6912	7069	17	furnishes	furnishe	NNS
6912	7069	18	adequate	adequate	JJ
6912	7069	19	nutriment	nutriment	NN
6912	7069	20	for	for	IN
6912	7069	21	the	the	DT
6912	7069	22	average	average	JJ
6912	7069	23	youth	youth	NN
6912	7069	24	,	,	,
6912	7069	25	provided	provide	VBN
6912	7069	26	of	of	IN
6912	7069	27	course	course	NN
6912	7069	28	the	the	DT
6912	7069	29	foods	food	NNS
6912	7069	30	are	be	VBP
6912	7069	31	well	well	RB
6912	7069	32	balanced	balanced	JJ
6912	7069	33	in	in	IN
6912	7069	34	composition	composition	NN
6912	7069	35	.	.	.
6912	7070	1	Suggestive	suggestive	JJ
6912	7070	2	luncheon	luncheon	NN
6912	7070	3	menus	menu	NNS
6912	7070	4	for	for	IN
6912	7070	5	school	school	NN
6912	7070	6	girls	girl	NNS
6912	7070	7	and	and	CC
6912	7070	8	boys	boy	NNS
6912	7070	9	follow	follow	VBP
6912	7070	10	.	.	.
6912	7071	1	(	(	-LRB-
6912	7071	2	The	the	DT
6912	7071	3	luncheon	luncheon	NN
6912	7071	4	which	which	WDT
6912	7071	5	is	be	VBZ
6912	7071	6	carried	carry	VBN
6912	7071	7	from	from	IN
6912	7071	8	home	home	NN
6912	7071	9	is	be	VBZ
6912	7071	10	discussed	discuss	VBN
6912	7071	11	in	in	IN
6912	7071	12	Lesson	Lesson	NNP
6912	7071	13	CXLIX	CXLIX	NNP
6912	7071	14	.	.	.
6912	7071	15	)	)	-RRB-
6912	7072	1	FOOD	food	NN
6912	7072	2	CALORIES	calorie	NNS
6912	7072	3	DERIVED	derive	VBN
6912	7072	4	TOTAL	total	NN
6912	7072	5	FROM	from	IN
6912	7072	6	PROTEIN	PROTEIN	NNP
6912	7072	7	CALORIES	calorie	NNS
6912	7072	8	1	1	CD
6912	7072	9	serving	serve	VBG
6912	7072	10	macaroni	macaroni	JJ
6912	7072	11	and	and	CC
6912	7072	12	cheese	cheese	NN
6912	7072	13	(	(	-LRB-
6912	7072	14	1	1	CD
6912	7072	15	cupful	cupful	JJ
6912	7072	16	)	)	-RRB-
6912	7072	17	34.0	34.0	CD
6912	7072	18	200.00	200.00	CD
6912	7072	19	1	1	CD
6912	7072	20	slice	slice	NN
6912	7072	21	bread	bread	NN
6912	7072	22	and	and	CC
6912	7072	23	butter	butter	NN
6912	7072	24	14.2	14.2	CD
6912	7072	25	150.00	150.00	CD
6912	7072	26	1	1	CD
6912	7072	27	portion	portion	NN
6912	7072	28	gingerbread	gingerbread	NN
6912	7072	29	(	(	-LRB-
6912	7072	30	2	2	CD
6912	7072	31	ounces	ounce	NNS
6912	7072	32	)	)	-RRB-
6912	7072	33	14.0	14.0	CD
6912	7072	34	200.00	200.00	CD
6912	7072	35	1	1	CD
6912	7072	36	medium	medium	NN
6912	7072	37	baked	baked	JJ
6912	7072	38	apple	apple	NN
6912	7072	39	with	with	IN
6912	7072	40	whole	whole	JJ
6912	7072	41	milk	milk	NN
6912	7072	42	6.8	6.8	CD
6912	7072	43	128.00	128.00	CD
6912	7072	44	1	1	CD
6912	7072	45	serving	serve	VBG
6912	7072	46	cocoa	cocoa	NN
6912	7072	47	(	(	-LRB-
6912	7072	48	3/4	3/4	CD
6912	7072	49	cupful	cupful	NNP
6912	7072	50	)	)	-RRB-
6912	7072	51	16.1	16.1	CD
6912	7072	52	118.40	118.40	CD
6912	7072	53	----	----	NFP
6912	7072	54	------	------	NFP
6912	7072	55	85.1	85.1	CD
6912	7072	56	796.40	796.40	CD
6912	7072	57	1	1	CD
6912	7072	58	serving	serve	VBG
6912	7072	59	vegetable	vegetable	NN
6912	7072	60	soup	soup	NN
6912	7072	61	(	(	-LRB-
6912	7072	62	1	1	CD
6912	7072	63	cupful	cupful	JJ
6912	7072	64	)	)	-RRB-
6912	7072	65	21.28	21.28	CD
6912	7072	66	148.22	148.22	CD
6912	7072	67	1	1	CD
6912	7072	68	cheese	cheese	NN
6912	7072	69	and	and	CC
6912	7072	70	peanut	peanut	NN
6912	7072	71	sandwich	sandwich	NNP
6912	7072	72	43.47	43.47	CD
6912	7072	73	270.00	270.00	CD
6912	7072	74	1	1	CD
6912	7072	75	large	large	JJ
6912	7072	76	orange	orange	NN
6912	7072	77	6.20	6.20	CD
6912	7072	78	100.00	100.00	CD
6912	7072	79	1	1	CD
6912	7072	80	portion	portion	NN
6912	7072	81	cake	cake	NN
6912	7072	82	(	(	-LRB-
6912	7072	83	2	2	CD
6912	7072	84	ounces	ounce	NNS
6912	7072	85	)	)	-RRB-
6912	7072	86	14.00	14.00	CD
6912	7072	87	200.00	200.00	CD
6912	7072	88	1	1	CD
6912	7072	89	glass	glass	NN
6912	7072	90	milk	milk	NN
6912	7072	91	(	(	-LRB-
6912	7072	92	7/8	7/8	CD
6912	7072	93	cupful	cupful	JJ
6912	7072	94	)	)	-RRB-
6912	7072	95	26.60	26.60	CD
6912	7072	96	140.00	140.00	CD
6912	7072	97	------	------	NFP
6912	7072	98	------	------	NFP
6912	7072	99	111.55	111.55	CD
6912	7072	100	858.22	858.22	CD
6912	7072	101	1	1	CD
6912	7072	102	serving	serve	VBG
6912	7072	103	cream	cream	NN
6912	7072	104	of	of	IN
6912	7072	105	tomato	tomato	NNP
6912	7072	106	soup	soup	NNP
6912	7072	107	(	(	-LRB-
6912	7072	108	1	1	CD
6912	7072	109	cupful	cupful	NNP
6912	7072	110	)	)	-RRB-
6912	7072	111	25.07	25.07	CD
6912	7072	112	178.4	178.4	CD
6912	7072	113	3	3	CD
6912	7072	114	soda	soda	NN
6912	7072	115	crackers	cracker	VBZ
6912	7072	116	9.4	9.4	CD
6912	7072	117	100.0	100.0	CD
6912	7072	118	1	1	CD
6912	7072	119	ham	ham	NN
6912	7072	120	sandwich	sandwich	CD
6912	7072	121	51.1	51.1	CD
6912	7072	122	316.4	316.4	CD
6912	7072	123	1	1	CD
6912	7072	124	portion	portion	NN
6912	7072	125	ice	ice	NN
6912	7072	126	cream	cream	NN
6912	7072	127	(	(	-LRB-
6912	7072	128	1/8	1/8	CD
6912	7072	129	quart	quart	NN
6912	7072	130	)	)	-RRB-
6912	7072	131	7.66	7.66	CD
6912	7072	132	199.2	199.2	CD
6912	7072	133	1	1	CD
6912	7072	134	large	large	JJ
6912	7072	135	banana	banana	NN
6912	7072	136	5.3	5.3	CD
6912	7072	137	100.0	100.0	CD
6912	7072	138	1	1	CD
6912	7072	139	glass	glass	NN
6912	7072	140	milk	milk	NN
6912	7072	141	(	(	-LRB-
6912	7072	142	7/8	7/8	CD
6912	7072	143	cupful	cupful	NNP
6912	7072	144	)	)	-RRB-
6912	7072	145	26.6	26.6	CD
6912	7072	146	140.0	140.0	CD
6912	7072	147	------	------	CD
6912	7072	148	------	------	NFP
6912	7072	149	125.13	125.13	CD
6912	7072	150	1034.0	1034.0	CD
6912	7072	151	QUESTIONS	questions	NN
6912	7072	152	Plan	Plan	NNP
6912	7072	153	a	a	DT
6912	7072	154	week	week	NN
6912	7072	155	's	's	POS
6912	7072	156	series	series	NN
6912	7072	157	of	of	IN
6912	7072	158	school	school	NN
6912	7072	159	luncheons	luncheon	NNS
6912	7072	160	containing	contain	VBG
6912	7072	161	foods	food	NNS
6912	7072	162	which	which	WDT
6912	7072	163	may	may	MD
6912	7072	164	be	be	VB
6912	7072	165	obtained	obtain	VBN
6912	7072	166	at	at	IN
6912	7072	167	home	home	NN
6912	7072	168	or	or	CC
6912	7072	169	at	at	IN
6912	7072	170	school	school	NN
6912	7072	171	or	or	CC
6912	7072	172	at	at	IN
6912	7072	173	any	any	DT
6912	7072	174	other	other	JJ
6912	7072	175	place	place	NN
6912	7072	176	where	where	WRB
6912	7072	177	you	-PRON-	PRP
6912	7072	178	eat	eat	VBP
6912	7072	179	your	-PRON-	PRP$
6912	7072	180	luncheon	luncheon	NN
6912	7072	181	.	.	.
6912	7073	1	Calculate	calculate	VB
6912	7073	2	the	the	DT
6912	7073	3	total	total	JJ
6912	7073	4	Calorific	Calorific	NNP
6912	7073	5	value	value	NN
6912	7073	6	of	of	IN
6912	7073	7	the	the	DT
6912	7073	8	menus	menu	NNS
6912	7073	9	.	.	.
6912	7074	1	Also	also	RB
6912	7074	2	determine	determine	VB
6912	7074	3	the	the	DT
6912	7074	4	per	per	IN
6912	7074	5	cent	cent	NN
6912	7074	6	of	of	IN
6912	7074	7	Calories	calorie	NNS
6912	7074	8	derived	derive	VBN
6912	7074	9	from	from	IN
6912	7074	10	protein	protein	NN
6912	7074	11	.	.	.
6912	7075	1	LESSON	LESSON	NNP
6912	7075	2	CXL	cxl	NN
6912	7075	3	PLANNING	plan	VBG
6912	7075	4	A	a	DT
6912	7075	5	DAY	DAY	NNP
6912	7075	6	'S	's	POS
6912	7075	7	DIET	diet	NN
6912	7075	8	--	--	:
6912	7075	9	COOKING	cooking	NN
6912	7075	10	AND	and	CC
6912	7075	11	SERVING	serve	VBG
6912	7075	12	A	a	DT
6912	7075	13	MEAL	meal	NN
6912	7075	14	Plan	plan	NN
6912	7075	15	[	[	-LRB-
6912	7075	16	Footnote	Footnote	NNP
6912	7075	17	111	111	CD
6912	7075	18	:	:	:
6912	7075	19	See	see	VB
6912	7075	20	Footnote	Footnote	NNP
6912	7075	21	72	72	CD
6912	7075	22	]	]	-RRB-
6912	7075	23	a	a	DT
6912	7075	24	day	day	NN
6912	7075	25	's	's	POS
6912	7075	26	diet	diet	NN
6912	7075	27	containing	contain	VBG
6912	7075	28	the	the	DT
6912	7075	29	kinds	kind	NNS
6912	7075	30	of	of	IN
6912	7075	31	foods	food	NNS
6912	7075	32	suitable	suitable	JJ
6912	7075	33	for	for	IN
6912	7075	34	you	-PRON-	PRP
6912	7075	35	and	and	CC
6912	7075	36	other	other	JJ
6912	7075	37	members	member	NNS
6912	7075	38	of	of	IN
6912	7075	39	your	-PRON-	PRP$
6912	7075	40	class	class	NN
6912	7075	41	and	and	CC
6912	7075	42	furnishing	furnish	VBG
6912	7075	43	sufficient	sufficient	JJ
6912	7075	44	Calories	calorie	NNS
6912	7075	45	to	to	TO
6912	7075	46	meet	meet	VB
6912	7075	47	the	the	DT
6912	7075	48	energy	energy	NN
6912	7075	49	-	-	HYPH
6912	7075	50	requirement	requirement	NN
6912	7075	51	of	of	IN
6912	7075	52	girls	girl	NNS
6912	7075	53	of	of	IN
6912	7075	54	your	-PRON-	PRP$
6912	7075	55	age	age	NN
6912	7075	56	.	.	.
6912	7076	1	(	(	-LRB-
6912	7076	2	Follow	follow	VB
6912	7076	3	the	the	DT
6912	7076	4	suggestions	suggestion	NNS
6912	7076	5	given	give	VBN
6912	7076	6	in	in	IN
6912	7076	7	Lesson	Lesson	NNP
6912	7076	8	CV	CV	NNP
6912	7076	9	and	and	CC
6912	7076	10	CXXXIX	CXXXIX	NNP
6912	7076	11	.	.	.
6912	7076	12	)	)	-RRB-
6912	7077	1	Determine	determine	VB
6912	7077	2	the	the	DT
6912	7077	3	per	per	IN
6912	7077	4	cent	cent	NN
6912	7077	5	of	of	IN
6912	7077	6	the	the	DT
6912	7077	7	total	total	JJ
6912	7077	8	Calories	calorie	NNS
6912	7077	9	produced	produce	VBN
6912	7077	10	by	by	IN
6912	7077	11	Calories	calorie	NNS
6912	7077	12	derived	derive	VBN
6912	7077	13	from	from	IN
6912	7077	14	protein	protein	NN
6912	7077	15	.	.	.
6912	7078	1	Compute	compute	VB
6912	7078	2	the	the	DT
6912	7078	3	cost	cost	NN
6912	7078	4	of	of	IN
6912	7078	5	the	the	DT
6912	7078	6	meal	meal	NN
6912	7078	7	.	.	.
6912	7079	1	Cook	cook	VB
6912	7079	2	and	and	CC
6912	7079	3	serve	serve	VB
6912	7079	4	one	one	CD
6912	7079	5	of	of	IN
6912	7079	6	the	the	DT
6912	7079	7	meals	meal	NNS
6912	7079	8	of	of	IN
6912	7079	9	the	the	DT
6912	7079	10	day	day	NN
6912	7079	11	's	's	POS
6912	7079	12	diet	diet	NN
6912	7079	13	.	.	.
6912	7080	1	Follow	follow	VB
6912	7080	2	the	the	DT
6912	7080	3	English	English	NNP
6912	7080	4	or	or	CC
6912	7080	5	family	family	NN
6912	7080	6	style	style	NN
6912	7080	7	of	of	IN
6912	7080	8	serving,--either	serving,--either	NNP
6912	7080	9	with	with	IN
6912	7080	10	or	or	CC
6912	7080	11	without	without	IN
6912	7080	12	a	a	DT
6912	7080	13	maid	maid	NN
6912	7080	14	.	.	.
6912	7081	1	LESSON	LESSON	NNP
6912	7081	2	CXLI	CXLI	NNP
6912	7081	3	REVIEW	review	NN
6912	7081	4	:	:	:
6912	7081	5	MEAL	MEAL	NNP
6912	7081	6	COOKING	COOKING	NNP
6912	7081	7	MENU	MENU	NNP
6912	7081	8	Bread	Bread	NNP
6912	7081	9	(	(	-LRB-
6912	7081	10	or	or	CC
6912	7081	11	Raised	raise	VBD
6912	7081	12	Biscuits	Biscuits	NNPS
6912	7081	13	)	)	-RRB-
6912	7081	14	Cranberry	Cranberry	NNP
6912	7081	15	Jelly	Jelly	NNP
6912	7081	16	(	(	-LRB-
6912	7081	17	or	or	CC
6912	7081	18	Fruit	Fruit	NNP
6912	7081	19	Sauce	Sauce	NNP
6912	7081	20	)	)	-RRB-
6912	7081	21	See	see	VB
6912	7081	22	Lesson	Lesson	NNP
6912	7081	23	XIV	XIV	NNP
6912	7081	24	for	for	IN
6912	7081	25	suggestions	suggestion	NNS
6912	7081	26	regarding	regard	VBG
6912	7081	27	the	the	DT
6912	7081	28	preparation	preparation	NN
6912	7081	29	of	of	IN
6912	7081	30	the	the	DT
6912	7081	31	lesson	lesson	NN
6912	7081	32	.	.	.
6912	7082	1	LESSON	LESSON	NNP
6912	7082	2	CXLII	CXLII	NNP
6912	7082	3	HOME	home	NN
6912	7082	4	PROJECTS	project	NNS
6912	7082	5	[	[	-LRB-
6912	7082	6	Footnote	Footnote	NNP
6912	7082	7	112	112	CD
6912	7082	8	:	:	:
6912	7082	9	See	see	VB
6912	7082	10	Lesson	Lesson	NNP
6912	7082	11	IX	IX	NNP
6912	7082	12	.	.	.
6912	7082	13	]	]	-RRB-
6912	7083	1	SUGGESTIONS	suggestion	NNS
6912	7083	2	FOR	for	IN
6912	7083	3	HOME	home	NN
6912	7083	4	WORK.--Bake	work.--bake	NN
6912	7083	5	yeast	yeast	NN
6912	7083	6	bread	bread	NN
6912	7083	7	or	or	CC
6912	7083	8	raised	raise	VBD
6912	7083	9	biscuits	biscuit	NNS
6912	7083	10	at	at	IN
6912	7083	11	your	-PRON-	PRP$
6912	7083	12	home	home	NN
6912	7083	13	at	at	IN
6912	7083	14	least	least	JJS
6912	7083	15	once	once	RB
6912	7083	16	a	a	DT
6912	7083	17	week	week	NN
6912	7083	18	.	.	.
6912	7084	1	SUGGESTED	suggest	VBN
6912	7084	2	AIMS	aim	NNS
6912	7084	3	:	:	:
6912	7084	4	(	(	-LRB-
6912	7084	5	1	1	LS
6912	7084	6	)	)	-RRB-
6912	7084	7	To	to	TO
6912	7084	8	improve	improve	VB
6912	7084	9	the	the	DT
6912	7084	10	quality	quality	NN
6912	7084	11	of	of	IN
6912	7084	12	the	the	DT
6912	7084	13	bread	bread	NN
6912	7084	14	.	.	.
6912	7085	1	Score	score	VB
6912	7085	2	your	-PRON-	PRP$
6912	7085	3	products	product	NNS
6912	7085	4	each	each	DT
6912	7085	5	time	time	NN
6912	7085	6	you	-PRON-	PRP
6912	7085	7	prepare	prepare	VBP
6912	7085	8	them	-PRON-	PRP
6912	7085	9	.	.	.
6912	7086	1	By	by	IN
6912	7086	2	careful	careful	JJ
6912	7086	3	observation	observation	NN
6912	7086	4	and	and	CC
6912	7086	5	by	by	IN
6912	7086	6	consultation	consultation	NN
6912	7086	7	with	with	IN
6912	7086	8	your	-PRON-	PRP$
6912	7086	9	teacher	teacher	NN
6912	7086	10	,	,	,
6912	7086	11	determine	determine	VB
6912	7086	12	the	the	DT
6912	7086	13	cause	cause	NN
6912	7086	14	of	of	IN
6912	7086	15	any	any	DT
6912	7086	16	undesirable	undesirable	JJ
6912	7086	17	quality	quality	NN
6912	7086	18	your	-PRON-	PRP$
6912	7086	19	breads	bread	NNS
6912	7086	20	may	may	MD
6912	7086	21	have	have	VB
6912	7086	22	and	and	CC
6912	7086	23	then	then	RB
6912	7086	24	strive	strive	VB
6912	7086	25	at	at	IN
6912	7086	26	the	the	DT
6912	7086	27	next	next	JJ
6912	7086	28	baking	baking	NN
6912	7086	29	to	to	TO
6912	7086	30	correct	correct	VB
6912	7086	31	your	-PRON-	PRP$
6912	7086	32	mistakes	mistake	NNS
6912	7086	33	.	.	.
6912	7087	1	(	(	-LRB-
6912	7087	2	2	2	LS
6912	7087	3	)	)	-RRB-
6912	7087	4	To	to	TO
6912	7087	5	compare	compare	VB
6912	7087	6	homemade	homemade	NNP
6912	7087	7	and	and	CC
6912	7087	8	baker	baker	NNP
6912	7087	9	's	's	POS
6912	7087	10	bread	bread	NN
6912	7087	11	.	.	.
6912	7088	1	Determine	determine	VB
6912	7088	2	the	the	DT
6912	7088	3	weight	weight	NN
6912	7088	4	and	and	CC
6912	7088	5	cost	cost	NN
6912	7088	6	of	of	IN
6912	7088	7	a	a	DT
6912	7088	8	loaf	loaf	NN
6912	7088	9	of	of	IN
6912	7088	10	homemade	homemade	NNP
6912	7088	11	and	and	CC
6912	7088	12	baker	baker	NNP
6912	7088	13	's	's	POS
6912	7088	14	bread	bread	NN
6912	7088	15	.	.	.
6912	7089	1	Compute	compute	VB
6912	7089	2	the	the	DT
6912	7089	3	cost	cost	NN
6912	7089	4	per	per	IN
6912	7089	5	pound	pound	NN
6912	7089	6	of	of	IN
6912	7089	7	each	each	DT
6912	7089	8	.	.	.
6912	7090	1	Compare	compare	VB
6912	7090	2	the	the	DT
6912	7090	3	flavor	flavor	NN
6912	7090	4	and	and	CC
6912	7090	5	satisfying	satisfy	VBG
6912	7090	6	qualities	quality	NNS
6912	7090	7	of	of	IN
6912	7090	8	each	each	DT
6912	7090	9	.	.	.
6912	7091	1	Consult	consult	VB
6912	7091	2	other	other	JJ
6912	7091	3	members	member	NNS
6912	7091	4	of	of	IN
6912	7091	5	your	-PRON-	PRP$
6912	7091	6	family	family	NN
6912	7091	7	regarding	regard	VBG
6912	7091	8	these	these	DT
6912	7091	9	two	two	CD
6912	7091	10	qualities	quality	NNS
6912	7091	11	.	.	.
6912	7092	1	Name	name	VB
6912	7092	2	the	the	DT
6912	7092	3	advantages	advantage	NNS
6912	7092	4	and	and	CC
6912	7092	5	disadvantages	disadvantage	NNS
6912	7092	6	of	of	IN
6912	7092	7	baking	bake	VBG
6912	7092	8	bread	bread	NN
6912	7092	9	at	at	IN
6912	7092	10	home	home	NN
6912	7092	11	.	.	.
6912	7093	1	DIVISION	division	DT
6912	7093	2	FOURTEEN	fourteen	JJ
6912	7093	3	CAKE	CAKE	NNS
6912	7093	4	LESSON	lesson	NN
6912	7093	5	CXLIII	CXLIII	NNP
6912	7093	6	CAKE	CAKE	NNS
6912	7093	7	WITHOUT	without	IN
6912	7093	8	FAT	fat	NN
6912	7093	9	--	--	:
6912	7093	10	SPONGE	SPONGE	VBZ
6912	7093	11	CAKE	cake	NN
6912	7093	12	COMPARISON	comparison	NN
6912	7093	13	OF	of	IN
6912	7093	14	SPONGE	SPONGE	VBZ
6912	7093	15	CAKE	CAKE	NNS
6912	7093	16	AND	and	CC
6912	7093	17	POPOVERS.--See	POPOVERS.--See	``
6912	7093	18	the	the	DT
6912	7093	19	recipe	recipe	NN
6912	7093	20	for	for	IN
6912	7093	21	Popovers	Popovers	NNPS
6912	7093	22	.	.	.
6912	7094	1	Compare	compare	VB
6912	7094	2	it	-PRON-	PRP
6912	7094	3	with	with	IN
6912	7094	4	the	the	DT
6912	7094	5	recipe	recipe	NN
6912	7094	6	for	for	IN
6912	7094	7	Sponge	Sponge	NNP
6912	7094	8	Cake	Cake	NNP
6912	7094	9	I.	I.	NNP
6912	7094	10	SPONGE	SPONGE	VBZ
6912	7094	11	CAKE	CAKE	NNS
6912	7094	12	NO	no	UH
6912	7094	13	.	.	.
6912	7095	1	I	-PRON-	PRP
6912	7095	2	4	4	CD
6912	7095	3	egg	egg	NN
6912	7095	4	yolks	yolk	NNS
6912	7095	5	1	1	CD
6912	7095	6	cupful	cupful	JJ
6912	7095	7	sugar	sugar	NN
6912	7095	8	1	1	CD
6912	7095	9	teaspoonful	teaspoonful	JJ
6912	7095	10	lemon	lemon	NN
6912	7095	11	juice	juice	NN
6912	7095	12	Grated	grate	VBN
6912	7095	13	rind	rind	NN
6912	7095	14	of	of	IN
6912	7095	15	1/2	1/2	CD
6912	7095	16	lemon	lemon	NN
6912	7095	17	4	4	CD
6912	7095	18	egg	egg	NN
6912	7095	19	whites	white	NNS
6912	7095	20	1/2	1/2	CD
6912	7095	21	teaspoonful	teaspoonful	JJ
6912	7095	22	salt	salt	NN
6912	7095	23	1	1	CD
6912	7095	24	cupful	cupful	JJ
6912	7095	25	flour	flour	NN
6912	7095	26	What	what	WP
6912	7095	27	two	two	CD
6912	7095	28	ingredients	ingredient	NNS
6912	7095	29	are	be	VBP
6912	7095	30	similar	similar	JJ
6912	7095	31	in	in	IN
6912	7095	32	these	these	DT
6912	7095	33	recipes	recipe	NNS
6912	7095	34	?	?	.
6912	7096	1	What	what	WDT
6912	7096	2	ingredients	ingredient	NNS
6912	7096	3	does	do	VBZ
6912	7096	4	Sponge	Sponge	NNP
6912	7096	5	Cake	Cake	NNP
6912	7096	6	contain	contain	NN
6912	7096	7	which	which	WDT
6912	7096	8	do	do	VBP
6912	7096	9	not	not	RB
6912	7096	10	exist	exist	VB
6912	7096	11	in	in	IN
6912	7096	12	Popovers	Popovers	NNPS
6912	7096	13	?	?	.
6912	7097	1	What	what	WDT
6912	7097	2	ingredients	ingredient	NNS
6912	7097	3	in	in	IN
6912	7097	4	Popovers	popover	NNS
6912	7097	5	are	be	VBP
6912	7097	6	omitted	omit	VBN
6912	7097	7	in	in	IN
6912	7097	8	Sponge	Sponge	NNP
6912	7097	9	Cake	Cake	NNP
6912	7097	10	?	?	.
6912	7098	1	Note	note	VB
6912	7098	2	the	the	DT
6912	7098	3	number	number	NN
6912	7098	4	of	of	IN
6912	7098	5	eggs	egg	NNS
6912	7098	6	in	in	IN
6912	7098	7	each	each	DT
6912	7098	8	.	.	.
6912	7099	1	What	what	WP
6912	7099	2	is	be	VBZ
6912	7099	3	the	the	DT
6912	7099	4	wetting	wetting	JJ
6912	7099	5	material	material	NN
6912	7099	6	in	in	IN
6912	7099	7	Popovers	Popovers	NNP
6912	7099	8	?	?	.
6912	7100	1	In	in	IN
6912	7100	2	Sponge	Sponge	NNP
6912	7100	3	Cake	Cake	NNP
6912	7100	4	?	?	.
6912	7101	1	By	by	IN
6912	7101	2	what	what	WDT
6912	7101	3	means	mean	NNS
6912	7101	4	are	be	VBP
6912	7101	5	Popovers	Popovers	NNPS
6912	7101	6	lightened	lighten	VBN
6912	7101	7	?	?	.
6912	7102	1	Sponge	Sponge	NNP
6912	7102	2	Cake	Cake	NNP
6912	7102	3	?	?	.
6912	7103	1	How	how	WRB
6912	7103	2	do	do	VBP
6912	7103	3	you	-PRON-	PRP
6912	7103	4	account	account	VB
6912	7103	5	for	for	IN
6912	7103	6	the	the	DT
6912	7103	7	difference	difference	NN
6912	7103	8	in	in	IN
6912	7103	9	the	the	DT
6912	7103	10	number	number	NN
6912	7103	11	of	of	IN
6912	7103	12	eggs	egg	NNS
6912	7103	13	?	?	.
6912	7104	1	NOTE.--A	note.--a	LS
6912	7104	2	typical	typical	JJ
6912	7104	3	Sponge	Sponge	NNP
6912	7104	4	Cake	Cake	NNP
6912	7104	5	contains	contain	VBZ
6912	7104	6	no	no	DT
6912	7104	7	baking	baking	NN
6912	7104	8	powder	powder	NN
6912	7104	9	or	or	CC
6912	7104	10	moisture	moisture	NN
6912	7104	11	except	except	IN
6912	7104	12	that	that	DT
6912	7104	13	contained	contain	VBD
6912	7104	14	in	in	IN
6912	7104	15	the	the	DT
6912	7104	16	eggs	egg	NNS
6912	7104	17	and	and	CC
6912	7104	18	flavoring	flavoring	NN
6912	7104	19	material	material	NN
6912	7104	20	.	.	.
6912	7105	1	To	to	TO
6912	7105	2	make	make	VB
6912	7105	3	a	a	DT
6912	7105	4	cheaper	cheap	JJR
6912	7105	5	cake	cake	NN
6912	7105	6	,	,	,
6912	7105	7	the	the	DT
6912	7105	8	following	follow	VBG
6912	7105	9	modification	modification	NN
6912	7105	10	may	may	MD
6912	7105	11	be	be	VB
6912	7105	12	made	make	VBN
6912	7105	13	:	:	:
6912	7105	14	Instead	instead	RB
6912	7105	15	of	of	IN
6912	7105	16	4	4	CD
6912	7105	17	eggs	egg	NNS
6912	7105	18	,	,	,
6912	7105	19	2	2	CD
6912	7105	20	eggs	egg	NNS
6912	7105	21	with	with	IN
6912	7105	22	1/4	1/4	CD
6912	7105	23	cupful	cupful	NN
6912	7105	24	of	of	IN
6912	7105	25	water	water	NN
6912	7105	26	and	and	CC
6912	7105	27	1	1	CD
6912	7105	28	teaspoonful	teaspoonful	JJ
6912	7105	29	of	of	IN
6912	7105	30	baking	bake	VBG
6912	7105	31	powder	powder	NN
6912	7105	32	may	may	MD
6912	7105	33	be	be	VB
6912	7105	34	used	use	VBN
6912	7105	35	.	.	.
6912	7106	1	METHOD	METHOD	NNP
6912	7106	2	OF	of	IN
6912	7106	3	MIXING	MIXING	NNP
6912	7106	4	SPONGE	SPONGE	NNP
6912	7106	5	CAKE	CAKE	NNS
6912	7106	6	.	.	.
6912	7107	1	Beat	beat	VB
6912	7107	2	the	the	DT
6912	7107	3	yolks	yolk	NNS
6912	7107	4	of	of	IN
6912	7107	5	the	the	DT
6912	7107	6	eggs	egg	NNS
6912	7107	7	until	until	IN
6912	7107	8	thick	thick	JJ
6912	7107	9	and	and	CC
6912	7107	10	lemon	lemon	NN
6912	7107	11	-	-	HYPH
6912	7107	12	colored	color	VBN
6912	7107	13	.	.	.
6912	7108	1	Add	add	VB
6912	7108	2	the	the	DT
6912	7108	3	sugar	sugar	NN
6912	7108	4	and	and	CC
6912	7108	5	continue	continue	VB
6912	7108	6	beating	beat	VBG
6912	7108	7	;	;	:
6912	7108	8	then	then	RB
6912	7108	9	add	add	VB
6912	7108	10	the	the	DT
6912	7108	11	flavoring	flavoring	NN
6912	7108	12	and	and	CC
6912	7108	13	any	any	DT
6912	7108	14	other	other	JJ
6912	7108	15	liquid	liquid	NN
6912	7108	16	that	that	IN
6912	7108	17	the	the	DT
6912	7108	18	recipe	recipe	NN
6912	7108	19	may	may	MD
6912	7108	20	call	call	VB
6912	7108	21	for	for	IN
6912	7108	22	.	.	.
6912	7109	1	Beat	beat	VB
6912	7109	2	the	the	DT
6912	7109	3	mixture	mixture	NN
6912	7109	4	well	well	RB
6912	7109	5	.	.	.
6912	7110	1	Add	add	VB
6912	7110	2	the	the	DT
6912	7110	3	salt	salt	NN
6912	7110	4	to	to	IN
6912	7110	5	the	the	DT
6912	7110	6	egg	egg	NN
6912	7110	7	whites	white	NNS
6912	7110	8	and	and	CC
6912	7110	9	beat	beat	VBD
6912	7110	10	until	until	IN
6912	7110	11	the	the	DT
6912	7110	12	whites	white	NNS
6912	7110	13	are	be	VBP
6912	7110	14	stiff	stiff	JJ
6912	7110	15	.	.	.
6912	7111	1	Sift	sift	VB
6912	7111	2	the	the	DT
6912	7111	3	flour	flour	NN
6912	7111	4	(	(	-LRB-
6912	7111	5	and	and	CC
6912	7111	6	baking	baking	NN
6912	7111	7	powder	powder	NN
6912	7111	8	if	if	IN
6912	7111	9	used	use	VBN
6912	7111	10	)	)	-RRB-
6912	7111	11	several	several	JJ
6912	7111	12	times	time	NNS
6912	7111	13	.	.	.
6912	7112	1	Add	add	VB
6912	7112	2	part	part	NN
6912	7112	3	of	of	IN
6912	7112	4	the	the	DT
6912	7112	5	dry	dry	JJ
6912	7112	6	ingredients	ingredient	NNS
6912	7112	7	through	through	IN
6912	7112	8	the	the	DT
6912	7112	9	sifter	sifter	NN
6912	7112	10	to	to	IN
6912	7112	11	the	the	DT
6912	7112	12	yolk	yolk	NN
6912	7112	13	mixture	mixture	NN
6912	7112	14	,	,	,
6912	7112	15	then	then	RB
6912	7112	16	add	add	VB
6912	7112	17	some	some	DT
6912	7112	18	of	of	IN
6912	7112	19	the	the	DT
6912	7112	20	egg	egg	NN
6912	7112	21	whites	white	NNS
6912	7112	22	.	.	.
6912	7113	1	Repeat	repeat	NN
6912	7113	2	until	until	IN
6912	7113	3	all	all	PDT
6912	7113	4	the	the	DT
6912	7113	5	dry	dry	JJ
6912	7113	6	ingredients	ingredient	NNS
6912	7113	7	and	and	CC
6912	7113	8	the	the	DT
6912	7113	9	egg	egg	NN
6912	7113	10	whites	white	NNS
6912	7113	11	have	have	VBP
6912	7113	12	been	be	VBN
6912	7113	13	added	add	VBN
6912	7113	14	.	.	.
6912	7114	1	Mix	mix	VB
6912	7114	2	by	by	IN
6912	7114	3	cutting	cut	VBG
6912	7114	4	and	and	CC
6912	7114	5	folding	fold	VBG
6912	7114	6	the	the	DT
6912	7114	7	ingredients	ingredient	NNS
6912	7114	8	.	.	.
6912	7115	1	Turn	turn	VB
6912	7115	2	at	at	RP
6912	7115	3	once	once	RB
6912	7115	4	into	into	IN
6912	7115	5	an	an	DT
6912	7115	6	unoiled	unoiled	JJ
6912	7115	7	pan	pan	NN
6912	7115	8	.	.	.
6912	7116	1	Bake	bake	VB
6912	7116	2	in	in	IN
6912	7116	3	a	a	DT
6912	7116	4	moderate	moderate	JJ
6912	7116	5	oven	oven	NN
6912	7116	6	(	(	-LRB-
6912	7116	7	325	325	CD
6912	7116	8	degrees	degree	NNS
6912	7116	9	F.	F.	NNP
6912	7116	10	)	)	-RRB-
6912	7116	11	for	for	IN
6912	7116	12	50	50	CD
6912	7116	13	or	or	CC
6912	7116	14	60	60	CD
6912	7116	15	minutes	minute	NNS
6912	7116	16	.	.	.
6912	7117	1	BAKING	BAKING	NNP
6912	7117	2	SPONGE	SPONGE	VBZ
6912	7117	3	CAKES.--_The	cakes.--_the	XX
6912	7117	4	baking	baking	NN
6912	7117	5	of	of	IN
6912	7117	6	a	a	DT
6912	7117	7	cake	cake	NN
6912	7117	8	,	,	,
6912	7117	9	as	as	RB
6912	7117	10	well	well	RB
6912	7117	11	as	as	IN
6912	7117	12	the	the	DT
6912	7117	13	manner	manner	NN
6912	7117	14	of	of	IN
6912	7117	15	mixing	mix	VBG
6912	7117	16	the	the	DT
6912	7117	17	ingredients	ingredient	NNS
6912	7117	18	_	_	NNP
6912	7117	19	and	and	CC
6912	7117	20	the	the	DT
6912	7117	21	quality	quality	NN
6912	7117	22	of	of	IN
6912	7117	23	the	the	DT
6912	7117	24	ingredients	ingredient	NNS
6912	7117	25	themselves	-PRON-	PRP
6912	7117	26	,	,	,
6912	7117	27	determines	determine	VBZ
6912	7117	28	the	the	DT
6912	7117	29	success	success	NN
6912	7117	30	of	of	IN
6912	7117	31	the	the	DT
6912	7117	32	cake	cake	NN
6912	7117	33	.	.	.
6912	7118	1	A	a	DT
6912	7118	2	practical	practical	JJ
6912	7118	3	test	test	NN
6912	7118	4	for	for	IN
6912	7118	5	the	the	DT
6912	7118	6	temperature	temperature	NN
6912	7118	7	of	of	IN
6912	7118	8	the	the	DT
6912	7118	9	oven	oven	NN
6912	7118	10	is	be	VBZ
6912	7118	11	the	the	DT
6912	7118	12	placing	placing	NN
6912	7118	13	of	of	IN
6912	7118	14	a	a	DT
6912	7118	15	bit	bit	NN
6912	7118	16	of	of	IN
6912	7118	17	flour	flour	NN
6912	7118	18	or	or	CC
6912	7118	19	white	white	JJ
6912	7118	20	paper	paper	NN
6912	7118	21	in	in	IN
6912	7118	22	the	the	DT
6912	7118	23	oven	oven	NN
6912	7118	24	.	.	.
6912	7119	1	If	if	IN
6912	7119	2	at	at	IN
6912	7119	3	the	the	DT
6912	7119	4	end	end	NN
6912	7119	5	of	of	IN
6912	7119	6	5	5	CD
6912	7119	7	minutes	minute	NNS
6912	7119	8	the	the	DT
6912	7119	9	paper	paper	NN
6912	7119	10	or	or	CC
6912	7119	11	flour	flour	NN
6912	7119	12	is	be	VBZ
6912	7119	13	slightly	slightly	RB
6912	7119	14	browned	brown	VBN
6912	7119	15	,	,	,
6912	7119	16	the	the	DT
6912	7119	17	oven	oven	NN
6912	7119	18	is	be	VBZ
6912	7119	19	of	of	IN
6912	7119	20	proper	proper	JJ
6912	7119	21	temperature	temperature	NN
6912	7119	22	for	for	IN
6912	7119	23	sponge	sponge	JJ
6912	7119	24	cakes	cake	NNS
6912	7119	25	or	or	CC
6912	7119	26	cakes	cake	NNS
6912	7119	27	without	without	IN
6912	7119	28	fat	fat	NN
6912	7119	29	.	.	.
6912	7120	1	The	the	DT
6912	7120	2	time	time	NN
6912	7120	3	required	require	VBN
6912	7120	4	to	to	TO
6912	7120	5	bake	bake	VB
6912	7120	6	a	a	DT
6912	7120	7	cake	cake	NN
6912	7120	8	should	should	MD
6912	7120	9	be	be	VB
6912	7120	10	divided	divide	VBN
6912	7120	11	into	into	IN
6912	7120	12	quarters	quarter	NNS
6912	7120	13	.	.	.
6912	7121	1	During	during	IN
6912	7121	2	the	the	DT
6912	7121	3	first	first	JJ
6912	7121	4	quarter	quarter	NN
6912	7121	5	the	the	DT
6912	7121	6	cake	cake	NN
6912	7121	7	should	should	MD
6912	7121	8	begin	begin	VB
6912	7121	9	to	to	TO
6912	7121	10	rise	rise	VB
6912	7121	11	;	;	:
6912	7121	12	during	during	IN
6912	7121	13	the	the	DT
6912	7121	14	second	second	JJ
6912	7121	15	quarter	quarter	NN
6912	7121	16	it	-PRON-	PRP
6912	7121	17	should	should	MD
6912	7121	18	continue	continue	VB
6912	7121	19	to	to	TO
6912	7121	20	rise	rise	VB
6912	7121	21	and	and	CC
6912	7121	22	begin	begin	VB
6912	7121	23	to	to	TO
6912	7121	24	brown	brown	VB
6912	7121	25	;	;	:
6912	7121	26	during	during	IN
6912	7121	27	the	the	DT
6912	7121	28	third	third	JJ
6912	7121	29	quarter	quarter	NN
6912	7121	30	it	-PRON-	PRP
6912	7121	31	should	should	MD
6912	7121	32	continue	continue	VB
6912	7121	33	to	to	TO
6912	7121	34	brown	brown	VB
6912	7121	35	,	,	,
6912	7121	36	and	and	CC
6912	7121	37	the	the	DT
6912	7121	38	fourth	fourth	JJ
6912	7121	39	quarter	quarter	NN
6912	7121	40	it	-PRON-	PRP
6912	7121	41	should	should	MD
6912	7121	42	finish	finish	VB
6912	7121	43	baking	baking	NN
6912	7121	44	.	.	.
6912	7122	1	If	if	IN
6912	7122	2	the	the	DT
6912	7122	3	mixing	mixing	NN
6912	7122	4	and	and	CC
6912	7122	5	the	the	DT
6912	7122	6	baking	baking	NN
6912	7122	7	have	have	VBP
6912	7122	8	been	be	VBN
6912	7122	9	successful	successful	JJ
6912	7122	10	,	,	,
6912	7122	11	failure	failure	NN
6912	7122	12	may	may	MD
6912	7122	13	result	result	VB
6912	7122	14	after	after	IN
6912	7122	15	removing	remove	VBG
6912	7122	16	the	the	DT
6912	7122	17	cake	cake	NN
6912	7122	18	from	from	IN
6912	7122	19	the	the	DT
6912	7122	20	oven	oven	NN
6912	7122	21	.	.	.
6912	7123	1	It	-PRON-	PRP
6912	7123	2	should	should	MD
6912	7123	3	not	not	RB
6912	7123	4	be	be	VB
6912	7123	5	placed	place	VBN
6912	7123	6	in	in	IN
6912	7123	7	a	a	DT
6912	7123	8	cold	cold	JJ
6912	7123	9	place	place	NN
6912	7123	10	or	or	CC
6912	7123	11	in	in	IN
6912	7123	12	a	a	DT
6912	7123	13	draft	draft	NN
6912	7123	14	.	.	.
6912	7124	1	Invert	invert	VB
6912	7124	2	the	the	DT
6912	7124	3	cake	cake	NN
6912	7124	4	pan	pan	NN
6912	7124	5	on	on	IN
6912	7124	6	a	a	DT
6912	7124	7	wire	wire	NN
6912	7124	8	rack	rack	NN
6912	7124	9	and	and	CC
6912	7124	10	allow	allow	VB
6912	7124	11	the	the	DT
6912	7124	12	cake	cake	NN
6912	7124	13	to	to	TO
6912	7124	14	remain	remain	VB
6912	7124	15	until	until	IN
6912	7124	16	cool	cool	JJ
6912	7124	17	.	.	.
6912	7125	1	Remove	remove	VB
6912	7125	2	the	the	DT
6912	7125	3	cake	cake	NN
6912	7125	4	from	from	IN
6912	7125	5	the	the	DT
6912	7125	6	pan	pan	NN
6912	7125	7	,	,	,
6912	7125	8	and	and	CC
6912	7125	9	store	store	VB
6912	7125	10	in	in	IN
6912	7125	11	a	a	DT
6912	7125	12	covered	cover	VBN
6912	7125	13	tin	tin	NN
6912	7125	14	box	box	NN
6912	7125	15	.	.	.
6912	7126	1	SPONGE	SPONGE	VBZ
6912	7126	2	CAKE	CAKE	NNS
6912	7126	3	NO	no	UH
6912	7126	4	.	.	.
6912	7127	1	II	II	NNP
6912	7127	2	2	2	CD
6912	7127	3	or	or	CC
6912	7127	4	3	3	CD
6912	7127	5	egg	egg	NN
6912	7127	6	yolks	yolk	NNS
6912	7127	7	l	l	NNP
6912	7127	8	1/2	1/2	CD
6912	7127	9	cupfuls	cupfuls	NNP
6912	7127	10	sugar	sugar	NN
6912	7127	11	1	1	CD
6912	7127	12	tablespoonful	tablespoonful	JJ
6912	7127	13	lemon	lemon	NN
6912	7127	14	juice	juice	NN
6912	7127	15	3/4	3/4	CD
6912	7127	16	cupful	cupful	JJ
6912	7127	17	water	water	NN
6912	7127	18	2	2	CD
6912	7127	19	cupfuls	cupful	NNS
6912	7127	20	flour	flour	NN
6912	7127	21	1/2	1/2	CD
6912	7127	22	teaspoonful	teaspoonful	JJ
6912	7127	23	salt	salt	NN
6912	7127	24	2	2	CD
6912	7127	25	teaspoonfuls	teaspoonful	NNS
6912	7127	26	baking	bake	VBG
6912	7127	27	powder	powder	NN
6912	7127	28	2	2	CD
6912	7127	29	or	or	CC
6912	7127	30	3	3	CD
6912	7127	31	egg	egg	NN
6912	7127	32	whites	white	NNS
6912	7127	33	Mix	mix	VB
6912	7127	34	and	and	CC
6912	7127	35	bake	bake	VB
6912	7127	36	according	accord	VBG
6912	7127	37	to	to	IN
6912	7127	38	the	the	DT
6912	7127	39	directions	direction	NNS
6912	7127	40	given	give	VBN
6912	7127	41	above	above	RB
6912	7127	42	.	.	.
6912	7128	1	It	-PRON-	PRP
6912	7128	2	is	be	VBZ
6912	7128	3	advisable	advisable	JJ
6912	7128	4	to	to	TO
6912	7128	5	oil	oil	VB
6912	7128	6	the	the	DT
6912	7128	7	pan	pan	NN
6912	7128	8	for	for	IN
6912	7128	9	this	this	DT
6912	7128	10	cake	cake	NN
6912	7128	11	.	.	.
6912	7129	1	WASHINGTON	WASHINGTON	NNP
6912	7129	2	PIE	PIE	NNP
6912	7129	3	Sponge	Sponge	NNP
6912	7129	4	Cake	Cake	NNP
6912	7129	5	with	with	IN
6912	7129	6	Cream	Cream	NNP
6912	7129	7	Filling	Filling	NNP
6912	7129	8	is	be	VBZ
6912	7129	9	termed	term	VBN
6912	7129	10	Washington	Washington	NNP
6912	7129	11	Pie	Pie	NNP
6912	7129	12	.	.	.
6912	7130	1	Follow	follow	VB
6912	7130	2	the	the	DT
6912	7130	3	recipe	recipe	NN
6912	7130	4	for	for	IN
6912	7130	5	Cream	Cream	NNP
6912	7130	6	Filling	Filling	NNP
6912	7130	7	and	and	CC
6912	7130	8	put	put	VBD
6912	7130	9	it	-PRON-	PRP
6912	7130	10	between	between	IN
6912	7130	11	the	the	DT
6912	7130	12	layers	layer	NNS
6912	7130	13	of	of	IN
6912	7130	14	Sponge	Sponge	NNP
6912	7130	15	Cake	Cake	NNP
6912	7130	16	,	,	,
6912	7130	17	or	or	CC
6912	7130	18	as	as	IN
6912	7130	19	a	a	DT
6912	7130	20	filling	filling	NN
6912	7130	21	between	between	IN
6912	7130	22	split	split	NN
6912	7130	23	sheets	sheet	NNS
6912	7130	24	of	of	IN
6912	7130	25	a	a	DT
6912	7130	26	loaf	loaf	NN
6912	7130	27	or	or	CC
6912	7130	28	thick	thick	JJ
6912	7130	29	sheet	sheet	NN
6912	7130	30	of	of	IN
6912	7130	31	Sponge	Sponge	NNP
6912	7130	32	Cake	Cake	NNP
6912	7130	33	.	.	.
6912	7131	1	QUESTIONS	questions	VB
6912	7131	2	What	what	WP
6912	7131	3	is	be	VBZ
6912	7131	4	the	the	DT
6912	7131	5	purpose	purpose	NN
6912	7131	6	of	of	IN
6912	7131	7	cutting	cut	VBG
6912	7131	8	and	and	CC
6912	7131	9	folding	fold	VBG
6912	7131	10	the	the	DT
6912	7131	11	egg	egg	NN
6912	7131	12	whites	white	NNS
6912	7131	13	and	and	CC
6912	7131	14	the	the	DT
6912	7131	15	dry	dry	JJ
6912	7131	16	ingredients	ingredient	NNS
6912	7131	17	into	into	IN
6912	7131	18	a	a	DT
6912	7131	19	sponge	sponge	JJ
6912	7131	20	cake	cake	NN
6912	7131	21	mixture	mixture	NN
6912	7131	22	?	?	.
6912	7132	1	Why	why	WRB
6912	7132	2	is	be	VBZ
6912	7132	3	it	-PRON-	PRP
6912	7132	4	necessary	necessary	JJ
6912	7132	5	to	to	TO
6912	7132	6	add	add	VB
6912	7132	7	moisture	moisture	NN
6912	7132	8	and	and	CC
6912	7132	9	baking	baking	NN
6912	7132	10	powder	powder	NN
6912	7132	11	to	to	IN
6912	7132	12	Sponge	Sponge	NNP
6912	7132	13	Cake	Cake	NNP
6912	7132	14	No	no	UH
6912	7132	15	.	.	.
6912	7133	1	II	II	NNP
6912	7133	2	?	?	.
6912	7134	1	What	what	WP
6912	7134	2	is	be	VBZ
6912	7134	3	the	the	DT
6912	7134	4	effect	effect	NN
6912	7134	5	of	of	IN
6912	7134	6	too	too	RB
6912	7134	7	cool	cool	JJ
6912	7134	8	an	an	DT
6912	7134	9	oven	oven	NN
6912	7134	10	on	on	IN
6912	7134	11	Sponge	Sponge	NNP
6912	7134	12	Cake	Cake	NNP
6912	7134	13	?	?	.
6912	7135	1	LESSON	LESSON	NNP
6912	7135	2	CXLIV	CXLIV	NNP
6912	7135	3	CAKE	CAKE	NNS
6912	7135	4	CONTAINING	contain	VBG
6912	7135	5	FAT	fat	NN
6912	7135	6	--	--	:
6912	7135	7	ONE	one	CD
6912	7135	8	-	-	HYPH
6912	7135	9	EGG	egg	NN
6912	7135	10	CAKE	CAKE	NNS
6912	7135	11	CLASSES	class	NNS
6912	7135	12	OF	of	IN
6912	7135	13	CAKES.--Cakes	cakes.--cake	NNS
6912	7135	14	are	be	VBP
6912	7135	15	commonly	commonly	RB
6912	7135	16	divided	divide	VBN
6912	7135	17	into	into	IN
6912	7135	18	two	two	CD
6912	7135	19	classes	class	NNS
6912	7135	20	:	:	:
6912	7135	21	(	(	-LRB-
6912	7135	22	_	_	NNP
6912	7135	23	a	a	DT
6912	7135	24	_	_	NNP
6912	7135	25	)	)	-RRB-
6912	7135	26	Cakes	cake	NNS
6912	7135	27	without	without	IN
6912	7135	28	fat	fat	NN
6912	7135	29	and	and	CC
6912	7135	30	(	(	-LRB-
6912	7135	31	_	_	NNP
6912	7135	32	b	b	NNP
6912	7135	33	_	_	NNP
6912	7135	34	)	)	-RRB-
6912	7135	35	Cakes	Cakes	NNP
6912	7135	36	containing	contain	VBG
6912	7135	37	fat	fat	NN
6912	7135	38	.	.	.
6912	7136	1	Sponge	Sponge	NNP
6912	7136	2	Cake	Cake	NNP
6912	7136	3	is	be	VBZ
6912	7136	4	an	an	DT
6912	7136	5	example	example	NN
6912	7136	6	of	of	IN
6912	7136	7	the	the	DT
6912	7136	8	first	first	JJ
6912	7136	9	class	class	NN
6912	7136	10	and	and	CC
6912	7136	11	the	the	DT
6912	7136	12	One	one	CD
6912	7136	13	-	-	HYPH
6912	7136	14	egg	egg	NN
6912	7136	15	Cake	cake	NN
6912	7136	16	given	give	VBN
6912	7136	17	below	below	RB
6912	7136	18	is	be	VBZ
6912	7136	19	an	an	DT
6912	7136	20	example	example	NN
6912	7136	21	of	of	IN
6912	7136	22	the	the	DT
6912	7136	23	second	second	JJ
6912	7136	24	class	class	NN
6912	7136	25	.	.	.
6912	7137	1	The	the	DT
6912	7137	2	method	method	NN
6912	7137	3	of	of	IN
6912	7137	4	mixing	mix	VBG
6912	7137	5	cakes	cake	NNS
6912	7137	6	containing	contain	VBG
6912	7137	7	fat	fat	JJ
6912	7137	8	differs	differ	NNS
6912	7137	9	from	from	IN
6912	7137	10	the	the	DT
6912	7137	11	method	method	NN
6912	7137	12	of	of	IN
6912	7137	13	mixing	mix	VBG
6912	7137	14	cakes	cake	NNS
6912	7137	15	without	without	IN
6912	7137	16	fat	fat	NN
6912	7137	17	.	.	.
6912	7138	1	The	the	DT
6912	7138	2	temperature	temperature	NN
6912	7138	3	of	of	IN
6912	7138	4	the	the	DT
6912	7138	5	oven	oven	NN
6912	7138	6	and	and	CC
6912	7138	7	the	the	DT
6912	7138	8	length	length	NN
6912	7138	9	of	of	IN
6912	7138	10	time	time	NN
6912	7138	11	required	require	VBN
6912	7138	12	for	for	IN
6912	7138	13	baking	baking	NN
6912	7138	14	also	also	RB
6912	7138	15	differ	differ	VB
6912	7138	16	for	for	IN
6912	7138	17	the	the	DT
6912	7138	18	two	two	CD
6912	7138	19	classes	class	NNS
6912	7138	20	of	of	IN
6912	7138	21	cakes	cake	NNS
6912	7138	22	.	.	.
6912	7139	1	COMPARISON	comparison	NN
6912	7139	2	OF	of	IN
6912	7139	3	ONE	one	CD
6912	7139	4	-	-	HYPH
6912	7139	5	EGG	EGG	NNP
6912	7139	6	CAKE	CAKE	NNS
6912	7139	7	AND	and	CC
6912	7139	8	MUFFINS.--See	MUFFINS.--See	``
6912	7139	9	the	the	DT
6912	7139	10	recipe	recipe	NN
6912	7139	11	for	for	IN
6912	7139	12	Plain	Plain	NNP
6912	7139	13	Muffins	Muffins	NNPS
6912	7139	14	.	.	.
6912	7140	1	Compare	compare	VB
6912	7140	2	it	-PRON-	PRP
6912	7140	3	with	with	IN
6912	7140	4	the	the	DT
6912	7140	5	following	following	JJ
6912	7140	6	recipe	recipe	NN
6912	7140	7	.	.	.
6912	7141	1	ONE	one	CD
6912	7141	2	-	-	HYPH
6912	7141	3	EGG	egg	NN
6912	7141	4	CAKE	CAKE	NNS
6912	7141	5	[	[	-LRB-
6912	7141	6	Footnote	Footnote	NNP
6912	7141	7	113	113	CD
6912	7141	8	:	:	:
6912	7141	9	NOTE	NOTE	VBG
6912	7141	10	TO	to	IN
6912	7141	11	THE	the	DT
6912	7141	12	TEACHER.--If	TEACHER.--If	NNP
6912	7141	13	a	a	DT
6912	7141	14	richer	rich	JJR
6912	7141	15	cake	cake	NN
6912	7141	16	is	be	VBZ
6912	7141	17	desired	desire	VBN
6912	7141	18	,	,	,
6912	7141	19	follow	follow	VB
6912	7141	20	the	the	DT
6912	7141	21	Plain	Plain	NNP
6912	7141	22	Cake	Cake	NNP
6912	7141	23	recipe	recipe	NN
6912	7141	24	given	give	VBN
6912	7141	25	in	in	IN
6912	7141	26	Lesson	Lesson	NNP
6912	7141	27	CXLV	CXLV	NNP
6912	7141	28	.	.	.
6912	7141	29	]	]	-RRB-
6912	7142	1	2	2	CD
6912	7142	2	cupfuls	cupfuls	NNP
6912	7142	3	flour	flour	NN
6912	7142	4	3	3	CD
6912	7142	5	1/2	1/2	CD
6912	7142	6	teaspoonfuls	teaspoonful	NNS
6912	7142	7	baking	bake	VBG
6912	7142	8	powder	powder	NN
6912	7142	9	1/2	1/2	CD
6912	7142	10	teaspoonful	teaspoonful	JJ
6912	7142	11	salt	salt	NN
6912	7142	12	3/4	3/4	CD
6912	7142	13	to	to	IN
6912	7142	14	1	1	CD
6912	7142	15	cupful	cupful	JJ
6912	7142	16	sugar	sugar	NN
6912	7142	17	1	1	CD
6912	7142	18	egg	egg	NN
6912	7142	19	1	1	CD
6912	7142	20	cupful	cupful	JJ
6912	7142	21	milk	milk	NN
6912	7142	22	or	or	CC
6912	7142	23	water	water	NN
6912	7142	24	1	1	CD
6912	7142	25	teaspoonful	teaspoonful	JJ
6912	7142	26	flavoring	flavoring	NN
6912	7142	27	2	2	CD
6912	7142	28	to	to	TO
6912	7142	29	4	4	CD
6912	7142	30	tablespoonfuls	tablespoonful	NNS
6912	7142	31	fat	fat	NN
6912	7142	32	What	what	WDT
6912	7142	33	ingredient	ingredient	NN
6912	7142	34	does	do	VBZ
6912	7142	35	cake	cake	NN
6912	7142	36	contain	contain	NN
6912	7142	37	that	that	WDT
6912	7142	38	is	be	VBZ
6912	7142	39	not	not	RB
6912	7142	40	present	present	JJ
6912	7142	41	in	in	IN
6912	7142	42	muffins	muffin	NNS
6912	7142	43	?	?	.
6912	7143	1	What	what	WP
6912	7143	2	two	two	CD
6912	7143	3	ingredients	ingredient	NNS
6912	7143	4	exist	exist	VBP
6912	7143	5	in	in	IN
6912	7143	6	greater	great	JJR
6912	7143	7	quantity	quantity	NN
6912	7143	8	in	in	IN
6912	7143	9	cake	cake	NN
6912	7143	10	than	than	IN
6912	7143	11	in	in	IN
6912	7143	12	muffins	muffin	NNS
6912	7143	13	?	?	.
6912	7144	1	THE	the	DT
6912	7144	2	INGREDIENTS	ingredient	NNS
6912	7144	3	OF	of	IN
6912	7144	4	A	a	DT
6912	7144	5	CAKE	cake	NN
6912	7144	6	CONTAINING	contain	VBG
6912	7144	7	FAT.--Materials	fat.--material	NNS
6912	7144	8	of	of	IN
6912	7144	9	the	the	DT
6912	7144	10	best	good	JJS
6912	7144	11	quality	quality	NN
6912	7144	12	should	should	MD
6912	7144	13	be	be	VB
6912	7144	14	used	use	VBN
6912	7144	15	for	for	IN
6912	7144	16	cakes	cake	NNS
6912	7144	17	.	.	.
6912	7145	1	Pastry	pastry	NN
6912	7145	2	flour	flour	NN
6912	7145	3	and	and	CC
6912	7145	4	the	the	DT
6912	7145	5	finest	fine	JJS
6912	7145	6	granulated	granulated	JJ
6912	7145	7	sugar	sugar	NN
6912	7145	8	are	be	VBP
6912	7145	9	necessary	necessary	JJ
6912	7145	10	ingredients	ingredient	NNS
6912	7145	11	.	.	.
6912	7146	1	In	in	IN
6912	7146	2	determining	determine	VBG
6912	7146	3	the	the	DT
6912	7146	4	kind	kind	NN
6912	7146	5	of	of	IN
6912	7146	6	fat	fat	NN
6912	7146	7	to	to	TO
6912	7146	8	use	use	VB
6912	7146	9	in	in	IN
6912	7146	10	a	a	DT
6912	7146	11	cake	cake	NN
6912	7146	12	,	,	,
6912	7146	13	one	one	PRP
6912	7146	14	should	should	MD
6912	7146	15	consider	consider	VB
6912	7146	16	all	all	DT
6912	7146	17	of	of	IN
6912	7146	18	the	the	DT
6912	7146	19	ingredients	ingredient	NNS
6912	7146	20	in	in	IN
6912	7146	21	a	a	DT
6912	7146	22	recipe	recipe	NN
6912	7146	23	,	,	,
6912	7146	24	and	and	CC
6912	7146	25	then	then	RB
6912	7146	26	decide	decide	VB
6912	7146	27	which	which	WDT
6912	7146	28	one	one	PRP
6912	7146	29	will	will	MD
6912	7146	30	give	give	VB
6912	7146	31	the	the	DT
6912	7146	32	most	most	RBS
6912	7146	33	pronounced	pronounced	JJ
6912	7146	34	flavor	flavor	NN
6912	7146	35	to	to	IN
6912	7146	36	the	the	DT
6912	7146	37	combined	combine	VBN
6912	7146	38	materials	material	NNS
6912	7146	39	.	.	.
6912	7147	1	If	if	IN
6912	7147	2	a	a	DT
6912	7147	3	cake	cake	NN
6912	7147	4	contains	contain	VBZ
6912	7147	5	so	so	RB
6912	7147	6	much	much	JJ
6912	7147	7	fat	fat	NN
6912	7147	8	that	that	IN
6912	7147	9	the	the	DT
6912	7147	10	fat	fat	NN
6912	7147	11	will	will	MD
6912	7147	12	be	be	VB
6912	7147	13	one	one	CD
6912	7147	14	of	of	IN
6912	7147	15	the	the	DT
6912	7147	16	predominating	predominate	VBG
6912	7147	17	flavoring	flavor	VBG
6912	7147	18	ingredients	ingredient	NNS
6912	7147	19	,	,	,
6912	7147	20	table	table	NN
6912	7147	21	butter	butter	NN
6912	7147	22	should	should	MD
6912	7147	23	be	be	VB
6912	7147	24	used	use	VBN
6912	7147	25	alone	alone	RB
6912	7147	26	or	or	CC
6912	7147	27	combined	combine	VBN
6912	7147	28	with	with	IN
6912	7147	29	some	some	DT
6912	7147	30	bland	bland	JJ
6912	7147	31	fat	fat	NN
6912	7147	32	.	.	.
6912	7148	1	When	when	WRB
6912	7148	2	but	but	CC
6912	7148	3	little	little	JJ
6912	7148	4	fat	fat	NN
6912	7148	5	is	be	VBZ
6912	7148	6	used	use	VBN
6912	7148	7	in	in	IN
6912	7148	8	Plain	Plain	NNP
6912	7148	9	Cake	Cake	NNP
6912	7148	10	,	,	,
6912	7148	11	there	there	EX
6912	7148	12	is	be	VBZ
6912	7148	13	little	little	JJ
6912	7148	14	difference	difference	NN
6912	7148	15	in	in	IN
6912	7148	16	the	the	DT
6912	7148	17	flavor	flavor	NN
6912	7148	18	of	of	IN
6912	7148	19	cake	cake	NN
6912	7148	20	made	make	VBN
6912	7148	21	with	with	IN
6912	7148	22	butter	butter	NN
6912	7148	23	or	or	CC
6912	7148	24	substitutes	substitute	NNS
6912	7148	25	.	.	.
6912	7149	1	Oleomargarine	Oleomargarine	NNP
6912	7149	2	,	,	,
6912	7149	3	tried	try	VBN
6912	7149	4	-	-	HYPH
6912	7149	5	out	out	RP
6912	7149	6	chicken	chicken	NN
6912	7149	7	fat	fat	NN
6912	7149	8	,	,	,
6912	7149	9	suet	suet	NN
6912	7149	10	,	,	,
6912	7149	11	lard	lard	NN
6912	7149	12	,	,	,
6912	7149	13	or	or	CC
6912	7149	14	vegetable	vegetable	NN
6912	7149	15	fat	fat	NN
6912	7149	16	may	may	MD
6912	7149	17	be	be	VB
6912	7149	18	used	use	VBN
6912	7149	19	for	for	IN
6912	7149	20	spice	spice	NN
6912	7149	21	cakes	cake	NNS
6912	7149	22	or	or	CC
6912	7149	23	other	other	JJ
6912	7149	24	highly	highly	RB
6912	7149	25	flavored	flavor	VBN
6912	7149	26	cakes	cake	NNS
6912	7149	27	.	.	.
6912	7150	1	Cake	cake	NN
6912	7150	2	is	be	VBZ
6912	7150	3	one	one	CD
6912	7150	4	of	of	IN
6912	7150	5	the	the	DT
6912	7150	6	foods	food	NNS
6912	7150	7	whose	whose	WP$
6912	7150	8	ingredients	ingredient	NNS
6912	7150	9	require	require	VBP
6912	7150	10	the	the	DT
6912	7150	11	greatest	great	JJS
6912	7150	12	accuracy	accuracy	NN
6912	7150	13	and	and	CC
6912	7150	14	care	care	NN
6912	7150	15	in	in	IN
6912	7150	16	measuring	measuring	NN
6912	7150	17	.	.	.
6912	7151	1	When	when	WRB
6912	7151	2	a	a	DT
6912	7151	3	cake	cake	NN
6912	7151	4	contains	contain	VBZ
6912	7151	5	much	much	JJ
6912	7151	6	fat	fat	NN
6912	7151	7	,	,	,
6912	7151	8	the	the	DT
6912	7151	9	latter	latter	JJ
6912	7151	10	can	can	MD
6912	7151	11	usually	usually	RB
6912	7151	12	be	be	VB
6912	7151	13	more	more	RBR
6912	7151	14	easily	easily	RB
6912	7151	15	and	and	CC
6912	7151	16	accurately	accurately	RB
6912	7151	17	weighed	weigh	VBN
6912	7151	18	than	than	IN
6912	7151	19	measured	measure	VBN
6912	7151	20	.	.	.
6912	7152	1	METHOD	METHOD	NNP
6912	7152	2	OF	of	IN
6912	7152	3	MIXING	MIXING	NNP
6912	7152	4	CAKE	CAKE	NNP
6912	7152	5	CONTAINING	contain	VBG
6912	7152	6	FAT.--Since	fat.--since	NN
6912	7152	7	cakes	cake	NNS
6912	7152	8	contain	contain	VBP
6912	7152	9	much	much	RB
6912	7152	10	more	more	JJR
6912	7152	11	fat	fat	NN
6912	7152	12	and	and	CC
6912	7152	13	sugar	sugar	NN
6912	7152	14	than	than	IN
6912	7152	15	muffins	muffin	NNS
6912	7152	16	,	,	,
6912	7152	17	a	a	DT
6912	7152	18	different	different	JJ
6912	7152	19	method	method	NN
6912	7152	20	of	of	IN
6912	7152	21	mixing	mix	VBG
6912	7152	22	the	the	DT
6912	7152	23	fat	fat	NN
6912	7152	24	with	with	IN
6912	7152	25	the	the	DT
6912	7152	26	other	other	JJ
6912	7152	27	ingredients	ingredient	NNS
6912	7152	28	of	of	IN
6912	7152	29	the	the	DT
6912	7152	30	cake	cake	NN
6912	7152	31	has	have	VBZ
6912	7152	32	been	be	VBN
6912	7152	33	used	use	VBN
6912	7152	34	quite	quite	RB
6912	7152	35	generally	generally	RB
6912	7152	36	.	.	.
6912	7153	1	The	the	DT
6912	7153	2	fat	fat	NN
6912	7153	3	and	and	CC
6912	7153	4	sugar	sugar	NN
6912	7153	5	have	have	VBP
6912	7153	6	usually	usually	RB
6912	7153	7	been	be	VBN
6912	7153	8	blended	blend	VBN
6912	7153	9	by	by	IN
6912	7153	10	creaming	cream	VBG
6912	7153	11	them	-PRON-	PRP
6912	7153	12	.	.	.
6912	7154	1	However	however	RB
6912	7154	2	,	,	,
6912	7154	3	many	many	JJ
6912	7154	4	experiments	experiment	NNS
6912	7154	5	in	in	IN
6912	7154	6	the	the	DT
6912	7154	7	mixing	mixing	NN
6912	7154	8	and	and	CC
6912	7154	9	baking	baking	NN
6912	7154	10	of	of	IN
6912	7154	11	cakes	cake	NNS
6912	7154	12	have	have	VBP
6912	7154	13	been	be	VBN
6912	7154	14	made	make	VBN
6912	7154	15	.	.	.
6912	7155	1	These	these	DT
6912	7155	2	show	show	VBP
6912	7155	3	that	that	IN
6912	7155	4	a	a	DT
6912	7155	5	cake	cake	NN
6912	7155	6	of	of	IN
6912	7155	7	good	good	JJ
6912	7155	8	quality	quality	NN
6912	7155	9	may	may	MD
6912	7155	10	be	be	VB
6912	7155	11	made	make	VBN
6912	7155	12	by	by	IN
6912	7155	13	following	follow	VBG
6912	7155	14	the	the	DT
6912	7155	15	method	method	NN
6912	7155	16	of	of	IN
6912	7155	17	mixing	mix	VBG
6912	7155	18	fat	fat	NN
6912	7155	19	in	in	IN
6912	7155	20	a	a	DT
6912	7155	21	muffin	muffin	NN
6912	7155	22	mixture	mixture	NN
6912	7155	23	,	,	,
6912	7155	24	_	_	NNP
6912	7155	25	i.e.	i.e.	FW
6912	7155	26	_	_	NNP
6912	7155	27	melting	melt	VBG
6912	7155	28	the	the	DT
6912	7155	29	fat	fat	NN
6912	7155	30	and	and	CC
6912	7155	31	adding	add	VBG
6912	7155	32	it	-PRON-	PRP
6912	7155	33	to	to	IN
6912	7155	34	other	other	JJ
6912	7155	35	ingredients	ingredient	NNS
6912	7155	36	.	.	.
6912	7156	1	The	the	DT
6912	7156	2	following	follow	VBG
6912	7156	3	is	be	VBZ
6912	7156	4	the	the	DT
6912	7156	5	method	method	NN
6912	7156	6	of	of	IN
6912	7156	7	mixing	mix	VBG
6912	7156	8	cake	cake	NN
6912	7156	9	when	when	WRB
6912	7156	10	melted	melt	VBN
6912	7156	11	fat	fat	NN
6912	7156	12	is	be	VBZ
6912	7156	13	used	use	VBN
6912	7156	14	:	:	:
6912	7156	15	Beat	beat	VB
6912	7156	16	the	the	DT
6912	7156	17	eggs	egg	NNS
6912	7156	18	,	,	,
6912	7156	19	add	add	VB
6912	7156	20	the	the	DT
6912	7156	21	sugar	sugar	NN
6912	7156	22	,	,	,
6912	7156	23	liquid	liquid	NN
6912	7156	24	,	,	,
6912	7156	25	and	and	CC
6912	7156	26	flavoring	flavor	VBG
6912	7156	27	.	.	.
6912	7157	1	Melt	melt	VB
6912	7157	2	the	the	DT
6912	7157	3	fat	fat	NN
6912	7157	4	and	and	CC
6912	7157	5	add	add	VB
6912	7157	6	it	-PRON-	PRP
6912	7157	7	to	to	IN
6912	7157	8	the	the	DT
6912	7157	9	other	other	JJ
6912	7157	10	ingredients	ingredient	NNS
6912	7157	11	.	.	.
6912	7158	1	Mix	mix	VB
6912	7158	2	the	the	DT
6912	7158	3	dry	dry	JJ
6912	7158	4	ingredients	ingredient	NNS
6912	7158	5	,	,	,
6912	7158	6	_	_	NNP
6912	7158	7	i.e.	i.e.	FW
6912	7158	8	_	_	NNP
6912	7158	9	the	the	DT
6912	7158	10	flour	flour	NN
6912	7158	11	,	,	,
6912	7158	12	baking	baking	NN
6912	7158	13	powder	powder	NN
6912	7158	14	,	,	,
6912	7158	15	and	and	CC
6912	7158	16	salt	salt	NN
6912	7158	17	.	.	.
6912	7159	1	Add	add	VB
6912	7159	2	these	these	DT
6912	7159	3	through	through	IN
6912	7159	4	a	a	DT
6912	7159	5	sifter	sifter	NN
6912	7159	6	to	to	IN
6912	7159	7	the	the	DT
6912	7159	8	egg	egg	NN
6912	7159	9	and	and	CC
6912	7159	10	sugar	sugar	NN
6912	7159	11	mixture	mixture	NN
6912	7159	12	.	.	.
6912	7160	1	Beat	Beat	VBN
6912	7160	2	from	from	IN
6912	7160	3	1	1	CD
6912	7160	4	to	to	IN
6912	7160	5	2	2	CD
6912	7160	6	minutes	minute	NNS
6912	7160	7	.	.	.
6912	7161	1	In	in	IN
6912	7161	2	cake	cake	NN
6912	7161	3	mixing	mix	VBG
6912	7161	4	,	,	,
6912	7161	5	the	the	DT
6912	7161	6	yolks	yolk	NNS
6912	7161	7	and	and	CC
6912	7161	8	the	the	DT
6912	7161	9	whites	white	NNS
6912	7161	10	of	of	IN
6912	7161	11	the	the	DT
6912	7161	12	eggs	egg	NNS
6912	7161	13	are	be	VBP
6912	7161	14	often	often	RB
6912	7161	15	separated	separate	VBN
6912	7161	16	.	.	.
6912	7162	1	When	when	WRB
6912	7162	2	this	this	DT
6912	7162	3	is	be	VBZ
6912	7162	4	done	do	VBN
6912	7162	5	,	,	,
6912	7162	6	the	the	DT
6912	7162	7	yolks	yolk	NNS
6912	7162	8	and	and	CC
6912	7162	9	sugar	sugar	NN
6912	7162	10	are	be	VBP
6912	7162	11	blended	blend	VBN
6912	7162	12	,	,	,
6912	7162	13	the	the	DT
6912	7162	14	moisture	moisture	NN
6912	7162	15	,	,	,
6912	7162	16	flavoring	flavoring	NN
6912	7162	17	,	,	,
6912	7162	18	melted	melted	JJ
6912	7162	19	fat	fat	NN
6912	7162	20	,	,	,
6912	7162	21	and	and	CC
6912	7162	22	dry	dry	JJ
6912	7162	23	ingredients	ingredient	NNS
6912	7162	24	are	be	VBP
6912	7162	25	added	add	VBN
6912	7162	26	,	,	,
6912	7162	27	the	the	DT
6912	7162	28	mixture	mixture	NN
6912	7162	29	beaten	beat	VBN
6912	7162	30	,	,	,
6912	7162	31	and	and	CC
6912	7162	32	finally	finally	RB
6912	7162	33	the	the	DT
6912	7162	34	beaten	beat	VBN
6912	7162	35	whites	white	NNS
6912	7162	36	are	be	VBP
6912	7162	37	folded	fold	VBN
6912	7162	38	in	in	IN
6912	7162	39	.	.	.
6912	7163	1	In	in	IN
6912	7163	2	combining	combine	VBG
6912	7163	3	cake	cake	NN
6912	7163	4	ingredients	ingredient	NNS
6912	7163	5	,	,	,
6912	7163	6	great	great	JJ
6912	7163	7	care	care	NN
6912	7163	8	must	must	MD
6912	7163	9	be	be	VB
6912	7163	10	taken	take	VBN
6912	7163	11	to	to	TO
6912	7163	12	mix	mix	VB
6912	7163	13	all	all	DT
6912	7163	14	ingredients	ingredient	NNS
6912	7163	15	_	_	NNP
6912	7163	16	thoroughly	thoroughly	RB
6912	7163	17	_	_	NNP
6912	7163	18	.	.	.
6912	7164	1	Cakes	cake	NNS
6912	7164	2	,	,	,
6912	7164	3	except	except	IN
6912	7164	4	those	those	DT
6912	7164	5	containing	contain	VBG
6912	7164	6	very	very	RB
6912	7164	7	little	little	JJ
6912	7164	8	moisture	moisture	NN
6912	7164	9	and	and	CC
6912	7164	10	much	much	JJ
6912	7164	11	fat	fat	NN
6912	7164	12	,	,	,
6912	7164	13	such	such	JJ
6912	7164	14	as	as	IN
6912	7164	15	Jumbles	Jumbles	NNP
6912	7164	16	or	or	CC
6912	7164	17	Pound	Pound	NNP
6912	7164	18	Cake	Cake	NNP
6912	7164	19	,	,	,
6912	7164	20	can	can	MD
6912	7164	21	be	be	VB
6912	7164	22	made	make	VBN
6912	7164	23	satisfactorily	satisfactorily	RB
6912	7164	24	by	by	IN
6912	7164	25	adding	add	VBG
6912	7164	26	melted	melt	VBN
6912	7164	27	fat	fat	NN
6912	7164	28	.	.	.
6912	7165	1	It	-PRON-	PRP
6912	7165	2	has	have	VBZ
6912	7165	3	been	be	VBN
6912	7165	4	estimated	estimate	VBN
6912	7165	5	that	that	IN
6912	7165	6	half	half	NN
6912	7165	7	as	as	RB
6912	7165	8	much	much	JJ
6912	7165	9	time	time	NN
6912	7165	10	is	be	VBZ
6912	7165	11	required	require	VBN
6912	7165	12	for	for	IN
6912	7165	13	mixing	mix	VBG
6912	7165	14	a	a	DT
6912	7165	15	cake	cake	NN
6912	7165	16	in	in	IN
6912	7165	17	which	which	WDT
6912	7165	18	melted	melted	JJ
6912	7165	19	fat	fat	NN
6912	7165	20	is	be	VBZ
6912	7165	21	used	use	VBN
6912	7165	22	as	as	IN
6912	7165	23	one	one	CD
6912	7165	24	in	in	IN
6912	7165	25	which	which	WDT
6912	7165	26	the	the	DT
6912	7165	27	fat	fat	NN
6912	7165	28	is	be	VBZ
6912	7165	29	creamed	creamed	JJ
6912	7165	30	.	.	.
6912	7166	1	It	-PRON-	PRP
6912	7166	2	has	have	VBZ
6912	7166	3	been	be	VBN
6912	7166	4	found	find	VBN
6912	7166	5	[	[	-LRB-
6912	7166	6	Footnote	Footnote	NNP
6912	7166	7	114	114	CD
6912	7166	8	:	:	:
6912	7166	9	See	see	VB
6912	7166	10	Journal	Journal	NNP
6912	7166	11	Home	Home	NNP
6912	7166	12	Economics	Economics	NNP
6912	7166	13	,	,	,
6912	7166	14	Vol	Vol	NNP
6912	7166	15	.	.	.
6912	7167	1	X	X	NNP
6912	7167	2	,	,	,
6912	7167	3	pp	pp	NNP
6912	7167	4	.	.	.
6912	7168	1	542	542	CD
6912	7168	2	-	-	SYM
6912	7168	3	7	7	CD
6912	7168	4	,	,	,
6912	7168	5	December	December	NNP
6912	7168	6	,	,	,
6912	7168	7	1918	1918	CD
6912	7168	8	.	.	.
6912	7168	9	]	]	-RRB-
6912	7169	1	that	that	IN
6912	7169	2	the	the	DT
6912	7169	3	amount	amount	NN
6912	7169	4	of	of	IN
6912	7169	5	mixing	mix	VBG
6912	7169	6	and	and	CC
6912	7169	7	the	the	DT
6912	7169	8	preparation	preparation	NN
6912	7169	9	of	of	IN
6912	7169	10	ingredients	ingredient	NNS
6912	7169	11	in	in	IN
6912	7169	12	a	a	DT
6912	7169	13	cake	cake	NN
6912	7169	14	are	be	VBP
6912	7169	15	much	much	RB
6912	7169	16	more	more	RBR
6912	7169	17	important	important	JJ
6912	7169	18	factors	factor	NNS
6912	7169	19	than	than	IN
6912	7169	20	the	the	DT
6912	7169	21	manner	manner	NN
6912	7169	22	of	of	IN
6912	7169	23	combining	combine	VBG
6912	7169	24	the	the	DT
6912	7169	25	ingredients	ingredient	NNS
6912	7169	26	.	.	.
6912	7170	1	Too	too	RB
6912	7170	2	little	little	JJ
6912	7170	3	beating	beating	NN
6912	7170	4	makes	make	VBZ
6912	7170	5	a	a	DT
6912	7170	6	cake	cake	NN
6912	7170	7	of	of	IN
6912	7170	8	coarse	coarse	JJ
6912	7170	9	,	,	,
6912	7170	10	crumbly	crumbly	RB
6912	7170	11	mixture	mixture	NN
6912	7170	12	.	.	.
6912	7171	1	Too	too	RB
6912	7171	2	much	much	JJ
6912	7171	3	beating	beating	NN
6912	7171	4	makes	make	VBZ
6912	7171	5	it	-PRON-	PRP
6912	7171	6	compact	compact	JJ
6912	7171	7	in	in	IN
6912	7171	8	texture	texture	NN
6912	7171	9	with	with	IN
6912	7171	10	"	"	``
6912	7171	11	tunnels	tunnel	NNS
6912	7171	12	"	"	''
6912	7171	13	through	through	IN
6912	7171	14	it	-PRON-	PRP
6912	7171	15	.	.	.
6912	7172	1	PREPARING	prepare	VBG
6912	7172	2	THE	the	DT
6912	7172	3	PANS	pans	NN
6912	7172	4	FOR	for	IN
6912	7172	5	CAKES	CAKES	NNP
6912	7172	6	CONTAINING	contain	VBG
6912	7172	7	FAT.--The	fat.--the	NN
6912	7172	8	pans	pan	NNS
6912	7172	9	for	for	IN
6912	7172	10	cakes	cake	NNS
6912	7172	11	that	that	WDT
6912	7172	12	contain	contain	VBP
6912	7172	13	fat	fat	NN
6912	7172	14	should	should	MD
6912	7172	15	be	be	VB
6912	7172	16	well	well	RB
6912	7172	17	oiled	oil	VBN
6912	7172	18	.	.	.
6912	7173	1	It	-PRON-	PRP
6912	7173	2	is	be	VBZ
6912	7173	3	well	well	JJ
6912	7173	4	to	to	TO
6912	7173	5	line	line	VB
6912	7173	6	the	the	DT
6912	7173	7	pans	pan	NNS
6912	7173	8	with	with	IN
6912	7173	9	paper	paper	NN
6912	7173	10	and	and	CC
6912	7173	11	to	to	TO
6912	7173	12	oil	oil	VB
6912	7173	13	the	the	DT
6912	7173	14	paper	paper	NN
6912	7173	15	thoroughly	thoroughly	RB
6912	7173	16	,	,	,
6912	7173	17	or	or	CC
6912	7173	18	to	to	TO
6912	7173	19	oil	oil	VB
6912	7173	20	the	the	DT
6912	7173	21	pans	pan	NNS
6912	7173	22	well	well	RB
6912	7173	23	and	and	CC
6912	7173	24	to	to	TO
6912	7173	25	sprinkle	sprinkle	VB
6912	7173	26	a	a	DT
6912	7173	27	little	little	JJ
6912	7173	28	flour	flour	NN
6912	7173	29	over	over	IN
6912	7173	30	them	-PRON-	PRP
6912	7173	31	before	before	IN
6912	7173	32	adding	add	VBG
6912	7173	33	the	the	DT
6912	7173	34	cake	cake	NN
6912	7173	35	batter	batter	NN
6912	7173	36	.	.	.
6912	7174	1	BAKING	BAKING	NNP
6912	7174	2	LAYER	LAYER	NNP
6912	7174	3	AND	and	CC
6912	7174	4	LOAF	LOAF	NNP
6912	7174	5	CAKES.--If	CAKES.--If	NNP
6912	7174	6	a	a	DT
6912	7174	7	bit	bit	NN
6912	7174	8	of	of	IN
6912	7174	9	flour	flour	NN
6912	7174	10	or	or	CC
6912	7174	11	white	white	JJ
6912	7174	12	paper	paper	NN
6912	7174	13	is	be	VBZ
6912	7174	14	delicately	delicately	RB
6912	7174	15	browned	brown	VBN
6912	7174	16	after	after	IN
6912	7174	17	being	be	VBG
6912	7174	18	placed	place	VBN
6912	7174	19	for	for	IN
6912	7174	20	2	2	CD
6912	7174	21	minutes	minute	NNS
6912	7174	22	in	in	IN
6912	7174	23	the	the	DT
6912	7174	24	oven	oven	NN
6912	7174	25	,	,	,
6912	7174	26	the	the	DT
6912	7174	27	oven	oven	NN
6912	7174	28	is	be	VBZ
6912	7174	29	of	of	IN
6912	7174	30	proper	proper	JJ
6912	7174	31	temperature	temperature	NN
6912	7174	32	for	for	IN
6912	7174	33	layer	layer	NN
6912	7174	34	cakes	cake	NNS
6912	7174	35	containing	contain	VBG
6912	7174	36	fat	fat	NN
6912	7174	37	.	.	.
6912	7175	1	For	for	IN
6912	7175	2	a	a	DT
6912	7175	3	loaf	loaf	NN
6912	7175	4	cake	cake	NN
6912	7175	5	the	the	DT
6912	7175	6	oven	oven	NN
6912	7175	7	should	should	MD
6912	7175	8	be	be	VB
6912	7175	9	cooler	cool	JJR
6912	7175	10	,	,	,
6912	7175	11	since	since	IN
6912	7175	12	a	a	DT
6912	7175	13	longer	long	JJR
6912	7175	14	time	time	NN
6912	7175	15	for	for	IN
6912	7175	16	baking	baking	NN
6912	7175	17	is	be	VBZ
6912	7175	18	required	require	VBN
6912	7175	19	.	.	.
6912	7176	1	It	-PRON-	PRP
6912	7176	2	is	be	VBZ
6912	7176	3	especially	especially	RB
6912	7176	4	important	important	JJ
6912	7176	5	that	that	IN
6912	7176	6	a	a	DT
6912	7176	7	crust	crust	NN
6912	7176	8	does	do	VBZ
6912	7176	9	not	not	RB
6912	7176	10	form	form	VB
6912	7176	11	over	over	IN
6912	7176	12	the	the	DT
6912	7176	13	top	top	NN
6912	7176	14	of	of	IN
6912	7176	15	a	a	DT
6912	7176	16	cake	cake	NN
6912	7176	17	before	before	IN
6912	7176	18	the	the	DT
6912	7176	19	cake	cake	NN
6912	7176	20	has	have	VBZ
6912	7176	21	risen	rise	VBN
6912	7176	22	,	,	,
6912	7176	23	or	or	CC
6912	7176	24	before	before	IN
6912	7176	25	it	-PRON-	PRP
6912	7176	26	has	have	VBZ
6912	7176	27	been	be	VBN
6912	7176	28	in	in	IN
6912	7176	29	the	the	DT
6912	7176	30	oven	oven	JJ
6912	7176	31	one	one	CD
6912	7176	32	fourth	fourth	NN
6912	7176	33	of	of	IN
6912	7176	34	the	the	DT
6912	7176	35	time	time	NN
6912	7176	36	required	require	VBN
6912	7176	37	(	(	-LRB-
6912	7176	38	see	see	VB
6912	7176	39	_	_	NNP
6912	7176	40	Baking	Baking	NNP
6912	7176	41	Sponge	Sponge	NNP
6912	7176	42	Cakes	Cakes	NNPS
6912	7176	43	_	_	NNP
6912	7176	44	)	)	-RRB-
6912	7176	45	.	.	.
6912	7177	1	To	to	TO
6912	7177	2	avoid	avoid	VB
6912	7177	3	this	this	DT
6912	7177	4	,	,	,
6912	7177	5	the	the	DT
6912	7177	6	temperature	temperature	NN
6912	7177	7	of	of	IN
6912	7177	8	the	the	DT
6912	7177	9	oven	oven	NN
6912	7177	10	should	should	MD
6912	7177	11	be	be	VB
6912	7177	12	quite	quite	RB
6912	7177	13	low	low	JJ
6912	7177	14	when	when	WRB
6912	7177	15	a	a	DT
6912	7177	16	thick	thick	JJ
6912	7177	17	loaf	loaf	NN
6912	7177	18	cake	cake	NN
6912	7177	19	is	be	VBZ
6912	7177	20	first	first	RB
6912	7177	21	placed	place	VBN
6912	7177	22	in	in	IN
6912	7177	23	it	-PRON-	PRP
6912	7177	24	.	.	.
6912	7178	1	Some	some	DT
6912	7178	2	housekeepers	housekeeper	NNS
6912	7178	3	find	find	VBP
6912	7178	4	it	-PRON-	PRP
6912	7178	5	most	most	RBS
6912	7178	6	satisfactory	satisfactory	JJ
6912	7178	7	to	to	TO
6912	7178	8	cover	cover	VB
6912	7178	9	the	the	DT
6912	7178	10	top	top	NN
6912	7178	11	of	of	IN
6912	7178	12	a	a	DT
6912	7178	13	pan	pan	NN
6912	7178	14	containing	contain	VBG
6912	7178	15	loaf	loaf	NN
6912	7178	16	cake	cake	NN
6912	7178	17	with	with	IN
6912	7178	18	paper	paper	NN
6912	7178	19	until	until	IN
6912	7178	20	the	the	DT
6912	7178	21	cake	cake	NN
6912	7178	22	has	have	VBZ
6912	7178	23	risen	rise	VBN
6912	7178	24	.	.	.
6912	7179	1	In	in	IN
6912	7179	2	general	general	JJ
6912	7179	3	,	,	,
6912	7179	4	layer	layer	NN
6912	7179	5	cakes	cake	NNS
6912	7179	6	require	require	VBP
6912	7179	7	20	20	CD
6912	7179	8	to	to	TO
6912	7179	9	35	35	CD
6912	7179	10	minutes	minute	NNS
6912	7179	11	for	for	IN
6912	7179	12	baking	baking	NN
6912	7179	13	and	and	CC
6912	7179	14	loaf	loaf	NN
6912	7179	15	cakes	cake	NNS
6912	7179	16	from	from	IN
6912	7179	17	40	40	CD
6912	7179	18	minutes	minute	NNS
6912	7179	19	to	to	IN
6912	7179	20	1	1	CD
6912	7179	21	1/2	1/2	CD
6912	7179	22	hours	hour	NNS
6912	7179	23	.	.	.
6912	7180	1	Shortly	shortly	RB
6912	7180	2	after	after	IN
6912	7180	3	taking	take	VBG
6912	7180	4	from	from	IN
6912	7180	5	the	the	DT
6912	7180	6	oven	oven	JJ
6912	7180	7	,	,	,
6912	7180	8	cake	cake	NN
6912	7180	9	containing	contain	VBG
6912	7180	10	fat	fat	NN
6912	7180	11	may	may	MD
6912	7180	12	be	be	VB
6912	7180	13	removed	remove	VBN
6912	7180	14	from	from	IN
6912	7180	15	the	the	DT
6912	7180	16	pan	pan	NN
6912	7180	17	,	,	,
6912	7180	18	and	and	CC
6912	7180	19	placed	place	VBN
6912	7180	20	on	on	IN
6912	7180	21	a	a	DT
6912	7180	22	wire	wire	NN
6912	7180	23	cake	cake	NN
6912	7180	24	cooler	cooler	NN
6912	7180	25	or	or	CC
6912	7180	26	towel	towel	VB
6912	7180	27	until	until	IN
6912	7180	28	cold	cold	JJ
6912	7180	29	.	.	.
6912	7181	1	In	in	IN
6912	7181	2	a	a	DT
6912	7181	3	heat	heat	NN
6912	7181	4	-	-	HYPH
6912	7181	5	regulated	regulate	VBN
6912	7181	6	oven	oven	NN
6912	7181	7	,	,	,
6912	7181	8	bake	bake	NN
6912	7181	9	layer	layer	NN
6912	7181	10	cakes	cake	NNS
6912	7181	11	at	at	IN
6912	7181	12	375	375	CD
6912	7181	13	degrees	degree	NNS
6912	7181	14	F.	F.	NNP
6912	7181	15	,	,	,
6912	7181	16	and	and	CC
6912	7181	17	loaf	loaf	NN
6912	7181	18	cakes	cake	NNS
6912	7181	19	at	at	IN
6912	7181	20	350	350	CD
6912	7181	21	degrees	degree	NNS
6912	7181	22	F.	F.	NNP
6912	7181	23	THE	the	DT
6912	7181	24	QUALITY	QUALITY	NNP
6912	7181	25	OF	of	IN
6912	7181	26	CAKE.--Desirable	cake.--desirable	NN
6912	7181	27	cake	cake	NN
6912	7181	28	is	be	VBZ
6912	7181	29	tender	tender	NN
6912	7181	30	and	and	CC
6912	7181	31	light	light	JJ
6912	7181	32	,	,	,
6912	7181	33	but	but	CC
6912	7181	34	of	of	IN
6912	7181	35	fine	fine	JJ
6912	7181	36	grain	grain	NN
6912	7181	37	.	.	.
6912	7182	1	The	the	DT
6912	7182	2	quantity	quantity	NN
6912	7182	3	of	of	IN
6912	7182	4	eggs	egg	NNS
6912	7182	5	,	,	,
6912	7182	6	sugar	sugar	NN
6912	7182	7	,	,	,
6912	7182	8	fat	fat	NN
6912	7182	9	,	,	,
6912	7182	10	and	and	CC
6912	7182	11	moisture	moisture	NN
6912	7182	12	affects	affect	VBZ
6912	7182	13	these	these	DT
6912	7182	14	qualities	quality	NNS
6912	7182	15	.	.	.
6912	7183	1	Too	too	RB
6912	7183	2	much	much	JJ
6912	7183	3	sugar	sugar	NN
6912	7183	4	makes	make	VBZ
6912	7183	5	a	a	DT
6912	7183	6	cake	cake	NN
6912	7183	7	of	of	IN
6912	7183	8	coarse	coarse	JJ
6912	7183	9	grain	grain	NN
6912	7183	10	and	and	CC
6912	7183	11	of	of	IN
6912	7183	12	waxy	waxy	NN
6912	7183	13	or	or	CC
6912	7183	14	tough	tough	JJ
6912	7183	15	texture	texture	NN
6912	7183	16	.	.	.
6912	7184	1	On	on	IN
6912	7184	2	the	the	DT
6912	7184	3	other	other	JJ
6912	7184	4	hand	hand	NN
6912	7184	5	,	,	,
6912	7184	6	a	a	DT
6912	7184	7	cake	cake	NN
6912	7184	8	containing	contain	VBG
6912	7184	9	too	too	RB
6912	7184	10	little	little	JJ
6912	7184	11	sugar	sugar	NN
6912	7184	12	is	be	VBZ
6912	7184	13	not	not	RB
6912	7184	14	as	as	RB
6912	7184	15	fine	fine	JJ
6912	7184	16	grained	grain	VBN
6912	7184	17	as	as	IN
6912	7184	18	one	one	CD
6912	7184	19	having	have	VBG
6912	7184	20	"	"	``
6912	7184	21	just	just	RB
6912	7184	22	enough	enough	RB
6912	7184	23	.	.	.
6912	7184	24	"	"	''
6912	7185	1	A	a	DT
6912	7185	2	cake	cake	NN
6912	7185	3	in	in	IN
6912	7185	4	which	which	WDT
6912	7185	5	there	there	EX
6912	7185	6	is	be	VBZ
6912	7185	7	too	too	RB
6912	7185	8	much	much	JJ
6912	7185	9	fat	fat	NN
6912	7185	10	is	be	VBZ
6912	7185	11	crisp	crisp	JJ
6912	7185	12	or	or	CC
6912	7185	13	crumbly,--i.e	crumbly,--i.e	NNP
6912	7185	14	.	.	.
6912	7186	1	it	-PRON-	PRP
6912	7186	2	will	will	MD
6912	7186	3	not	not	RB
6912	7186	4	hold	hold	VB
6912	7186	5	its	-PRON-	PRP$
6912	7186	6	shape	shape	NN
6912	7186	7	.	.	.
6912	7187	1	Too	too	RB
6912	7187	2	little	little	JJ
6912	7187	3	fat	fat	NN
6912	7187	4	may	may	MD
6912	7187	5	make	make	VB
6912	7187	6	it	-PRON-	PRP
6912	7187	7	tough	tough	JJ
6912	7187	8	in	in	IN
6912	7187	9	texture	texture	NN
6912	7187	10	.	.	.
6912	7188	1	Generally	generally	RB
6912	7188	2	the	the	DT
6912	7188	3	more	more	RBR
6912	7188	4	fat	fat	JJ
6912	7188	5	a	a	DT
6912	7188	6	cake	cake	NN
6912	7188	7	contains	contain	VBZ
6912	7188	8	the	the	DT
6912	7188	9	smaller	small	JJR
6912	7188	10	the	the	DT
6912	7188	11	quantity	quantity	NN
6912	7188	12	of	of	IN
6912	7188	13	moisture	moisture	NN
6912	7188	14	needed	need	VBN
6912	7188	15	.	.	.
6912	7189	1	Note	note	VB
6912	7189	2	that	that	IN
6912	7189	3	the	the	DT
6912	7189	4	One	one	CD
6912	7189	5	-	-	HYPH
6912	7189	6	egg	egg	NN
6912	7189	7	Cake	Cake	NNP
6912	7189	8	recipe	recipe	NN
6912	7189	9	contains	contain	VBZ
6912	7189	10	1	1	CD
6912	7189	11	cupful	cupful	NN
6912	7189	12	of	of	IN
6912	7189	13	liquid	liquid	NN
6912	7189	14	,	,	,
6912	7189	15	but	but	CC
6912	7189	16	when	when	WRB
6912	7189	17	the	the	DT
6912	7189	18	fat	fat	NN
6912	7189	19	is	be	VBZ
6912	7189	20	increased	increase	VBN
6912	7189	21	to	to	IN
6912	7189	22	1/2	1/2	CD
6912	7189	23	cupful	cupful	JJ
6912	7189	24	,	,	,
6912	7189	25	the	the	DT
6912	7189	26	moisture	moisture	NN
6912	7189	27	is	be	VBZ
6912	7189	28	decreased	decrease	VBN
6912	7189	29	to	to	IN
6912	7189	30	2/3	2/3	CD
6912	7189	31	cupful	cupful	JJ
6912	7189	32	(	(	-LRB-
6912	7189	33	see	see	VB
6912	7189	34	Plain	Plain	NNP
6912	7189	35	Cake	Cake	NNP
6912	7189	36	recipe	recipe	NN
6912	7189	37	)	)	-RRB-
6912	7189	38	.	.	.
6912	7190	1	Many	many	JJ
6912	7190	2	eggs	egg	NNS
6912	7190	3	without	without	IN
6912	7190	4	a	a	DT
6912	7190	5	proportionate	proportionate	JJ
6912	7190	6	quantity	quantity	NN
6912	7190	7	of	of	IN
6912	7190	8	fat	fat	NN
6912	7190	9	and	and	CC
6912	7190	10	sugar	sugar	NN
6912	7190	11	produce	produce	VBP
6912	7190	12	a	a	DT
6912	7190	13	tough	tough	JJ
6912	7190	14	cake	cake	NN
6912	7190	15	.	.	.
6912	7191	1	The	the	DT
6912	7191	2	toughness	toughness	NN
6912	7191	3	occasioned	occasion	VBN
6912	7191	4	by	by	IN
6912	7191	5	eggs	egg	NNS
6912	7191	6	,	,	,
6912	7191	7	may	may	MD
6912	7191	8	be	be	VB
6912	7191	9	offset	offset	VBN
6912	7191	10	,	,	,
6912	7191	11	of	of	IN
6912	7191	12	course	course	NN
6912	7191	13	,	,	,
6912	7191	14	by	by	IN
6912	7191	15	the	the	DT
6912	7191	16	tenderness	tenderness	NN
6912	7191	17	produced	produce	VBN
6912	7191	18	by	by	IN
6912	7191	19	fat	fat	NN
6912	7191	20	.	.	.
6912	7192	1	It	-PRON-	PRP
6912	7192	2	is	be	VBZ
6912	7192	3	a	a	DT
6912	7192	4	most	most	RBS
6912	7192	5	interesting	interesting	JJ
6912	7192	6	study	study	NN
6912	7192	7	to	to	TO
6912	7192	8	compare	compare	VB
6912	7192	9	cake	cake	NN
6912	7192	10	recipes	recipe	NNS
6912	7192	11	.	.	.
6912	7193	1	Some	some	DT
6912	7193	2	are	be	VBP
6912	7193	3	well	well	RB
6912	7193	4	proportioned	proportioned	JJ
6912	7193	5	,	,	,
6912	7193	6	others	other	NNS
6912	7193	7	could	could	MD
6912	7193	8	be	be	VB
6912	7193	9	greatly	greatly	RB
6912	7193	10	improved	improve	VBN
6912	7193	11	by	by	IN
6912	7193	12	variations	variation	NNS
6912	7193	13	in	in	IN
6912	7193	14	the	the	DT
6912	7193	15	quantity	quantity	NN
6912	7193	16	of	of	IN
6912	7193	17	ingredients	ingredient	NNS
6912	7193	18	.	.	.
6912	7194	1	The	the	DT
6912	7194	2	flavor	flavor	NN
6912	7194	3	of	of	IN
6912	7194	4	a	a	DT
6912	7194	5	cake	cake	NN
6912	7194	6	is	be	VBZ
6912	7194	7	largely	largely	RB
6912	7194	8	affected	affect	VBN
6912	7194	9	by	by	IN
6912	7194	10	the	the	DT
6912	7194	11	proportion	proportion	NN
6912	7194	12	of	of	IN
6912	7194	13	ingredients	ingredient	NNS
6912	7194	14	in	in	IN
6912	7194	15	a	a	DT
6912	7194	16	cake	cake	NN
6912	7194	17	.	.	.
6912	7195	1	For	for	IN
6912	7195	2	the	the	DT
6912	7195	3	sake	sake	NN
6912	7195	4	of	of	IN
6912	7195	5	economy	economy	NN
6912	7195	6	,	,	,
6912	7195	7	however	however	RB
6912	7195	8	,	,	,
6912	7195	9	certain	certain	JJ
6912	7195	10	ingredients	ingredient	NNS
6912	7195	11	,	,	,
6912	7195	12	especially	especially	RB
6912	7195	13	fat	fat	JJ
6912	7195	14	and	and	CC
6912	7195	15	eggs	egg	NNS
6912	7195	16	,	,	,
6912	7195	17	must	must	MD
6912	7195	18	be	be	VB
6912	7195	19	decreased	decrease	VBN
6912	7195	20	even	even	RB
6912	7195	21	though	though	IN
6912	7195	22	texture	texture	NN
6912	7195	23	,	,	,
6912	7195	24	grain	grain	NN
6912	7195	25	,	,	,
6912	7195	26	and	and	CC
6912	7195	27	flavor	flavor	NN
6912	7195	28	are	be	VBP
6912	7195	29	sacrificed	sacrifice	VBN
6912	7195	30	.	.	.
6912	7196	1	The	the	DT
6912	7196	2	matter	matter	NN
6912	7196	3	of	of	IN
6912	7196	4	wholesomeness	wholesomeness	NN
6912	7196	5	must	must	MD
6912	7196	6	also	also	RB
6912	7196	7	be	be	VB
6912	7196	8	taken	take	VBN
6912	7196	9	into	into	IN
6912	7196	10	consideration	consideration	NN
6912	7196	11	.	.	.
6912	7197	1	Many	many	JJ
6912	7197	2	persons	person	NNS
6912	7197	3	can	can	MD
6912	7197	4	eat	eat	VB
6912	7197	5	with	with	IN
6912	7197	6	comfort	comfort	NN
6912	7197	7	plain	plain	JJ
6912	7197	8	cakes	cake	NNS
6912	7197	9	,	,	,
6912	7197	10	i.e.	i.e.	FW
6912	7198	1	those	those	DT
6912	7198	2	containing	contain	VBG
6912	7198	3	little	little	JJ
6912	7198	4	fat	fat	NN
6912	7198	5	and	and	CC
6912	7198	6	a	a	DT
6912	7198	7	moderate	moderate	JJ
6912	7198	8	quantity	quantity	NN
6912	7198	9	of	of	IN
6912	7198	10	sugar	sugar	NN
6912	7198	11	,	,	,
6912	7198	12	while	while	IN
6912	7198	13	rich	rich	JJ
6912	7198	14	cakes	cake	NNS
6912	7198	15	distress	distress	VBP
6912	7198	16	them	-PRON-	PRP
6912	7198	17	.	.	.
6912	7199	1	SCORE	SCORE	NNP
6912	7199	2	CARD	CARD	NNP
6912	7199	3	FOR	for	IN
6912	7199	4	CAKE,--DETERMINING	cake,--determine	VBG
6912	7199	5	ITS	its	PRP$
6912	7199	6	QUALITY	QUALITY	NNP
6912	7199	7	Flavor	flavor	NN
6912	7199	8	40	40	CD
6912	7199	9	Lightness	Lightness	NNP
6912	7199	10	20	20	CD
6912	7199	11	Grain	grain	NN
6912	7199	12	and	and	CC
6912	7199	13	texture	texture	VB
6912	7199	14	15	15	CD
6912	7199	15	Baking	Baking	NNP
6912	7199	16	(	(	-LRB-
6912	7199	17	crust	crust	NN
6912	7199	18	and	and	CC
6912	7199	19	color	color	NN
6912	7199	20	)	)	-RRB-
6912	7199	21	15	15	CD
6912	7199	22	Appearance	Appearance	NNP
6912	7199	23	(	(	-LRB-
6912	7199	24	shape	shape	NN
6912	7199	25	and	and	CC
6912	7199	26	icing	ice	VBG
6912	7199	27	)	)	-RRB-
6912	7199	28	10	10	CD
6912	7199	29	---	---	:
6912	7199	30	Total	total	NN
6912	7199	31	100	100	CD
6912	7199	32	QUESTIONS	questions	NN
6912	7199	33	How	how	WRB
6912	7199	34	should	should	MD
6912	7199	35	cake	cake	VB
6912	7199	36	batter	batter	NN
6912	7199	37	be	be	VB
6912	7199	38	spread	spread	VBN
6912	7199	39	in	in	IN
6912	7199	40	the	the	DT
6912	7199	41	pan	pan	NN
6912	7199	42	to	to	TO
6912	7199	43	prevent	prevent	VB
6912	7199	44	it	-PRON-	PRP
6912	7199	45	from	from	IN
6912	7199	46	rising	rise	VBG
6912	7199	47	higher	higher	RBR
6912	7199	48	in	in	IN
6912	7199	49	the	the	DT
6912	7199	50	center	center	NN
6912	7199	51	than	than	IN
6912	7199	52	at	at	IN
6912	7199	53	the	the	DT
6912	7199	54	edges	edge	NNS
6912	7199	55	?	?	.
6912	7200	1	What	what	WP
6912	7200	2	is	be	VBZ
6912	7200	3	the	the	DT
6912	7200	4	purpose	purpose	NN
6912	7200	5	of	of	IN
6912	7200	6	placing	place	VBG
6912	7200	7	the	the	DT
6912	7200	8	warm	warm	JJ
6912	7200	9	cake	cake	NN
6912	7200	10	on	on	IN
6912	7200	11	a	a	DT
6912	7200	12	cake	cake	NN
6912	7200	13	cooler	cooler	NN
6912	7200	14	or	or	CC
6912	7200	15	on	on	IN
6912	7200	16	a	a	DT
6912	7200	17	cloth	cloth	NN
6912	7200	18	?	?	.
6912	7201	1	Mention	mention	VB
6912	7201	2	some	some	DT
6912	7201	3	substitute	substitute	NN
6912	7201	4	other	other	JJ
6912	7201	5	than	than	IN
6912	7201	6	a	a	DT
6912	7201	7	cloth	cloth	NN
6912	7201	8	for	for	IN
6912	7201	9	a	a	DT
6912	7201	10	wire	wire	NN
6912	7201	11	cake	cake	NN
6912	7201	12	cooler	cooler	NN
6912	7201	13	.	.	.
6912	7202	1	Why	why	WRB
6912	7202	2	not	not	RB
6912	7202	3	place	place	VB
6912	7202	4	the	the	DT
6912	7202	5	warm	warm	JJ
6912	7202	6	cake	cake	NN
6912	7202	7	_	_	NNP
6912	7202	8	inverted	invert	VBD
6912	7202	9	_	_	NNP
6912	7202	10	on	on	IN
6912	7202	11	the	the	DT
6912	7202	12	cake	cake	NN
6912	7202	13	cooler	cooler	NN
6912	7202	14	?	?	.
6912	7203	1	Explain	explain	VB
6912	7203	2	why	why	WRB
6912	7203	3	a	a	DT
6912	7203	4	hot	hot	JJ
6912	7203	5	cake	cake	NN
6912	7203	6	should	should	MD
6912	7203	7	not	not	RB
6912	7203	8	be	be	VB
6912	7203	9	placed	place	VBN
6912	7203	10	in	in	IN
6912	7203	11	a	a	DT
6912	7203	12	cool	cool	JJ
6912	7203	13	place	place	NN
6912	7203	14	or	or	CC
6912	7203	15	in	in	IN
6912	7203	16	a	a	DT
6912	7203	17	draft	draft	NN
6912	7203	18	.	.	.
6912	7204	1	Why	why	WRB
6912	7204	2	store	store	VBP
6912	7204	3	a	a	DT
6912	7204	4	cake	cake	NN
6912	7204	5	in	in	IN
6912	7204	6	a	a	DT
6912	7204	7	tightly	tightly	RB
6912	7204	8	covered	cover	VBN
6912	7204	9	tin	tin	NN
6912	7204	10	box	box	NN
6912	7204	11	?	?	.
6912	7205	1	Give	give	VB
6912	7205	2	two	two	CD
6912	7205	3	reasons	reason	NNS
6912	7205	4	for	for	IN
6912	7205	5	the	the	DT
6912	7205	6	cracking	cracking	NN
6912	7205	7	of	of	IN
6912	7205	8	the	the	DT
6912	7205	9	crust	crust	NN
6912	7205	10	of	of	IN
6912	7205	11	a	a	DT
6912	7205	12	cake	cake	NN
6912	7205	13	.	.	.
6912	7206	1	What	what	WP
6912	7206	2	is	be	VBZ
6912	7206	3	the	the	DT
6912	7206	4	effect	effect	NN
6912	7206	5	of	of	IN
6912	7206	6	using	use	VBG
6912	7206	7	too	too	RB
6912	7206	8	much	much	JJ
6912	7206	9	fat	fat	NN
6912	7206	10	in	in	IN
6912	7206	11	a	a	DT
6912	7206	12	cake	cake	NN
6912	7206	13	?	?	.
6912	7207	1	Too	too	RB
6912	7207	2	much	much	JJ
6912	7207	3	sugar	sugar	NN
6912	7207	4	?	?	.
6912	7208	1	Too	too	RB
6912	7208	2	much	much	JJ
6912	7208	3	moisture	moisture	NN
6912	7208	4	?	?	.
6912	7209	1	If	if	IN
6912	7209	2	the	the	DT
6912	7209	3	quantity	quantity	NN
6912	7209	4	of	of	IN
6912	7209	5	fat	fat	NN
6912	7209	6	is	be	VBZ
6912	7209	7	increased	increase	VBN
6912	7209	8	,	,	,
6912	7209	9	what	what	WP
6912	7209	10	ingredient	ingredient	NN
6912	7209	11	in	in	IN
6912	7209	12	a	a	DT
6912	7209	13	cake	cake	NN
6912	7209	14	recipe	recipe	NN
6912	7209	15	should	should	MD
6912	7209	16	be	be	VB
6912	7209	17	decreased	decrease	VBN
6912	7209	18	?	?	.
6912	7210	1	If	if	IN
6912	7210	2	the	the	DT
6912	7210	3	number	number	NN
6912	7210	4	of	of	IN
6912	7210	5	eggs	egg	NNS
6912	7210	6	in	in	IN
6912	7210	7	a	a	DT
6912	7210	8	cake	cake	NN
6912	7210	9	is	be	VBZ
6912	7210	10	reduced	reduce	VBN
6912	7210	11	,	,	,
6912	7210	12	what	what	WDT
6912	7210	13	ingredient	ingredient	NN
6912	7210	14	should	should	MD
6912	7210	15	be	be	VB
6912	7210	16	increased	increase	VBN
6912	7210	17	?	?	.
6912	7211	1	LESSON	LESSON	NNP
6912	7211	2	CXLV	CXLV	NNP
6912	7211	3	CAKE	CAKE	NNS
6912	7211	4	CONTAINING	contain	VBG
6912	7211	5	FAT	FAT	NNP
6912	7211	6	--	--	:
6912	7211	7	PLAIN	plain	NN
6912	7211	8	CAKE	CAKE	NNS
6912	7211	9	AND	and	CC
6912	7211	10	ITS	its	PRP$
6912	7211	11	MODIFICATIONS	modification	NNS
6912	7211	12	(	(	-LRB-
6912	7211	13	A	a	NN
6912	7211	14	)	)	-RRB-
6912	7211	15	The	the	DT
6912	7211	16	"	"	``
6912	7211	17	Conventional	Conventional	NNP
6912	7211	18	"	"	''
6912	7211	19	method	method	NN
6912	7211	20	of	of	IN
6912	7211	21	mixing	mix	VBG
6912	7211	22	cake	cake	NN
6912	7211	23	is	be	VBZ
6912	7211	24	as	as	IN
6912	7211	25	follows	follow	VBZ
6912	7211	26	:	:	:
6912	7211	27	Cream	cream	VB
6912	7211	28	the	the	DT
6912	7211	29	fat	fat	NN
6912	7211	30	;	;	:
6912	7211	31	then	then	RB
6912	7211	32	gradually	gradually	RB
6912	7211	33	add	add	VB
6912	7211	34	the	the	DT
6912	7211	35	sugar	sugar	NN
6912	7211	36	.	.	.
6912	7212	1	Cream	cream	VB
6912	7212	2	the	the	DT
6912	7212	3	mixture	mixture	NN
6912	7212	4	.	.	.
6912	7213	1	Add	add	VB
6912	7213	2	egg	egg	NN
6912	7213	3	yolks	yolk	NNS
6912	7213	4	that	that	WDT
6912	7213	5	have	have	VBP
6912	7213	6	been	be	VBN
6912	7213	7	beaten	beat	VBN
6912	7213	8	until	until	IN
6912	7213	9	light	light	NN
6912	7213	10	.	.	.
6912	7214	1	Add	add	VB
6912	7214	2	the	the	DT
6912	7214	3	flavoring	flavoring	NN
6912	7214	4	.	.	.
6912	7215	1	Then	then	RB
6912	7215	2	add	add	VB
6912	7215	3	some	some	DT
6912	7215	4	of	of	IN
6912	7215	5	the	the	DT
6912	7215	6	milk	milk	NN
6912	7215	7	and	and	CC
6912	7215	8	part	part	NN
6912	7215	9	of	of	IN
6912	7215	10	the	the	DT
6912	7215	11	dry	dry	JJ
6912	7215	12	ingredients	ingredient	NNS
6912	7215	13	.	.	.
6912	7216	1	Repeat	repeat	NN
6912	7216	2	until	until	IN
6912	7216	3	all	all	PDT
6912	7216	4	the	the	DT
6912	7216	5	milk	milk	NN
6912	7216	6	and	and	CC
6912	7216	7	dry	dry	JJ
6912	7216	8	ingredients	ingredient	NNS
6912	7216	9	have	have	VBP
6912	7216	10	been	be	VBN
6912	7216	11	added	add	VBN
6912	7216	12	.	.	.
6912	7217	1	Beat	beat	VB
6912	7217	2	the	the	DT
6912	7217	3	mixture	mixture	NN
6912	7217	4	thoroughly	thoroughly	RB
6912	7217	5	.	.	.
6912	7218	1	Cut	cut	VB
6912	7218	2	and	and	CC
6912	7218	3	fold	fold	VB
6912	7218	4	in	in	IN
6912	7218	5	the	the	DT
6912	7218	6	whites	white	NNS
6912	7218	7	of	of	IN
6912	7218	8	the	the	DT
6912	7218	9	eggs	egg	NNS
6912	7218	10	quickly	quickly	RB
6912	7218	11	;	;	:
6912	7218	12	then	then	RB
6912	7218	13	turn	turn	VB
6912	7218	14	into	into	IN
6912	7218	15	oiled	oiled	JJ
6912	7218	16	pans	pan	NNS
6912	7218	17	.	.	.
6912	7219	1	Bake	bake	VB
6912	7219	2	layer	layer	NN
6912	7219	3	cakes	cake	NNS
6912	7219	4	at	at	IN
6912	7219	5	375	375	CD
6912	7219	6	degrees	degree	NNS
6912	7219	7	F.	F.	NNP
6912	7219	8	,	,	,
6912	7219	9	and	and	CC
6912	7219	10	loaf	loaf	NN
6912	7219	11	cakes	cake	NNS
6912	7219	12	at	at	IN
6912	7219	13	350	350	CD
6912	7219	14	degrees	degree	NNS
6912	7219	15	F.	F.	NNP
6912	7219	16	PLAIN	PLAIN	NNP
6912	7219	17	CAKE	CAKE	NNP
6912	7219	18	2	2	CD
6912	7219	19	cupfuls	cupfuls	NN
6912	7219	20	flour	flour	NN
6912	7219	21	2	2	CD
6912	7219	22	teaspoonfuls	teaspoonful	NNS
6912	7219	23	baking	baking	NN
6912	7219	24	powder	powder	NN
6912	7219	25	1/2	1/2	CD
6912	7219	26	teaspoonful	teaspoonful	JJ
6912	7219	27	salt	salt	NN
6912	7219	28	2	2	CD
6912	7219	29	eggs	egg	NNS
6912	7219	30	1	1	CD
6912	7219	31	cupful	cupful	JJ
6912	7219	32	sugar	sugar	NN
6912	7219	33	2/3	2/3	CD
6912	7219	34	cupful	cupful	JJ
6912	7219	35	liquid	liquid	NN
6912	7219	36	1	1	CD
6912	7219	37	teaspoonful	teaspoonful	JJ
6912	7219	38	flavoring	flavoring	NN
6912	7219	39	1/4	1/4	CD
6912	7219	40	to	to	TO
6912	7219	41	1/2	1/2	CD
6912	7219	42	cupful	cupful	JJ
6912	7219	43	fat	fat	NN
6912	7219	44	Mix	Mix	NNP
6912	7219	45	according	accord	VBG
6912	7219	46	to	to	IN
6912	7219	47	the	the	DT
6912	7219	48	directions	direction	NNS
6912	7219	49	above	above	IN
6912	7219	50	or	or	CC
6912	7219	51	according	accord	VBG
6912	7219	52	to	to	IN
6912	7219	53	_	_	NNP
6912	7219	54	Method	Method	NNP
6912	7219	55	of	of	IN
6912	7219	56	Mixing	Mixing	NNP
6912	7219	57	Cake	Cake	NNP
6912	7219	58	Containing	Containing	NNP
6912	7219	59	Fat	Fat	NNP
6912	7219	60	_	_	NNP
6912	7219	61	.	.	.
6912	7220	1	_	_	NNP
6912	7220	2	Compare	Compare	NNP
6912	7220	3	_	_	NNP
6912	7220	4	this	this	DT
6912	7220	5	recipe	recipe	NN
6912	7220	6	with	with	IN
6912	7220	7	that	that	DT
6912	7220	8	for	for	IN
6912	7220	9	One	one	CD
6912	7220	10	-	-	HYPH
6912	7220	11	egg	egg	NN
6912	7220	12	Cake	Cake	NNP
6912	7220	13	.	.	.
6912	7221	1	Note	note	VB
6912	7221	2	that	that	IN
6912	7221	3	the	the	DT
6912	7221	4	eggs	egg	NNS
6912	7221	5	and	and	CC
6912	7221	6	fat	fat	NN
6912	7221	7	are	be	VBP
6912	7221	8	increased	increase	VBN
6912	7221	9	,	,	,
6912	7221	10	while	while	IN
6912	7221	11	the	the	DT
6912	7221	12	baking	baking	NN
6912	7221	13	powder	powder	NN
6912	7221	14	and	and	CC
6912	7221	15	moisture	moisture	NN
6912	7221	16	are	be	VBP
6912	7221	17	decreased	decrease	VBN
6912	7221	18	.	.	.
6912	7222	1	Can	Can	MD
6912	7222	2	you	-PRON-	PRP
6912	7222	3	account	account	VB
6912	7222	4	for	for	IN
6912	7222	5	these	these	DT
6912	7222	6	variations	variation	NNS
6912	7222	7	?	?	.
6912	7223	1	WHITE	white	JJ
6912	7223	2	CAKE	CAKE	NNS
6912	7223	3	Follow	follow	VBP
6912	7223	4	the	the	DT
6912	7223	5	Plain	Plain	NNP
6912	7223	6	Cake	Cake	NNP
6912	7223	7	recipe	recipe	NN
6912	7223	8	,	,	,
6912	7223	9	using	use	VBG
6912	7223	10	4	4	CD
6912	7223	11	egg	egg	NN
6912	7223	12	whites	white	NNS
6912	7223	13	instead	instead	RB
6912	7223	14	of	of	IN
6912	7223	15	2	2	CD
6912	7223	16	eggs	egg	NNS
6912	7223	17	and	and	CC
6912	7223	18	the	the	DT
6912	7223	19	greater	great	JJR
6912	7223	20	quantity	quantity	NN
6912	7223	21	of	of	IN
6912	7223	22	fat	fat	NN
6912	7223	23	.	.	.
6912	7224	1	Vanilla	vanilla	NN
6912	7224	2	or	or	CC
6912	7224	3	almond	almond	NN
6912	7224	4	flavoring	flavoring	NN
6912	7224	5	are	be	VBP
6912	7224	6	pleasing	pleasing	JJ
6912	7224	7	in	in	IN
6912	7224	8	White	White	NNP
6912	7224	9	Cake	Cake	NNP
6912	7224	10	.	.	.
6912	7225	1	If	if	IN
6912	7225	2	almond	almond	NN
6912	7225	3	extract	extract	NN
6912	7225	4	is	be	VBZ
6912	7225	5	used	use	VBN
6912	7225	6	,	,	,
6912	7225	7	add	add	VB
6912	7225	8	only	only	RB
6912	7225	9	1/2	1/2	CD
6912	7225	10	teaspoonful	teaspoonful	JJ
6912	7225	11	.	.	.
6912	7226	1	White	White	NNP
6912	7226	2	Cake	Cake	NNP
6912	7226	3	is	be	VBZ
6912	7226	4	mixed	mixed	JJ
6912	7226	5	according	accord	VBG
6912	7226	6	to	to	IN
6912	7226	7	the	the	DT
6912	7226	8	general	general	JJ
6912	7226	9	directions	direction	NNS
6912	7226	10	,	,	,
6912	7226	11	except	except	IN
6912	7226	12	,	,	,
6912	7226	13	of	of	IN
6912	7226	14	course	course	NN
6912	7226	15	,	,	,
6912	7226	16	that	that	IN
6912	7226	17	the	the	DT
6912	7226	18	egg	egg	NN
6912	7226	19	yolks	yolk	NNS
6912	7226	20	are	be	VBP
6912	7226	21	omitted	omit	VBN
6912	7226	22	;	;	:
6912	7226	23	the	the	DT
6912	7226	24	egg	egg	NN
6912	7226	25	whites	white	NNS
6912	7226	26	are	be	VBP
6912	7226	27	beaten	beat	VBN
6912	7226	28	until	until	IN
6912	7226	29	stiff	stiff	JJ
6912	7226	30	and	and	CC
6912	7226	31	folded	fold	VBN
6912	7226	32	into	into	IN
6912	7226	33	the	the	DT
6912	7226	34	other	other	JJ
6912	7226	35	ingredients	ingredient	NNS
6912	7226	36	.	.	.
6912	7227	1	A	a	DT
6912	7227	2	cheaper	cheap	JJR
6912	7227	3	but	but	CC
6912	7227	4	tasty	tasty	JJ
6912	7227	5	white	white	JJ
6912	7227	6	cake	cake	NN
6912	7227	7	may	may	MD
6912	7227	8	be	be	VB
6912	7227	9	made	make	VBN
6912	7227	10	by	by	IN
6912	7227	11	following	follow	VBG
6912	7227	12	the	the	DT
6912	7227	13	recipe	recipe	NN
6912	7227	14	for	for	IN
6912	7227	15	One	one	CD
6912	7227	16	-	-	HYPH
6912	7227	17	egg	egg	NN
6912	7227	18	Cake	Cake	NNP
6912	7227	19	and	and	CC
6912	7227	20	using	use	VBG
6912	7227	21	2	2	CD
6912	7227	22	egg	egg	NN
6912	7227	23	whites	white	NNS
6912	7227	24	instead	instead	RB
6912	7227	25	of	of	IN
6912	7227	26	1	1	CD
6912	7227	27	whole	whole	JJ
6912	7227	28	egg	egg	NN
6912	7227	29	.	.	.
6912	7228	1	FRESH	FRESH	NNP
6912	7228	2	COCONUT	COCONUT	NNP
6912	7228	3	CAKE	CAKE	NNS
6912	7228	4	Break	break	VBP
6912	7228	5	open	open	VBP
6912	7228	6	a	a	DT
6912	7228	7	fresh	fresh	JJ
6912	7228	8	coconut	coconut	NN
6912	7228	9	,	,	,
6912	7228	10	save	save	VB
6912	7228	11	all	all	PDT
6912	7228	12	the	the	DT
6912	7228	13	milk	milk	NN
6912	7228	14	and	and	CC
6912	7228	15	use	use	VB
6912	7228	16	it	-PRON-	PRP
6912	7228	17	as	as	IN
6912	7228	18	part	part	NN
6912	7228	19	of	of	IN
6912	7228	20	the	the	DT
6912	7228	21	liquid	liquid	NN
6912	7228	22	for	for	IN
6912	7228	23	a	a	DT
6912	7228	24	White	White	NNP
6912	7228	25	Cake	Cake	NNP
6912	7228	26	.	.	.
6912	7229	1	Add	add	VB
6912	7229	2	milk	milk	NN
6912	7229	3	to	to	IN
6912	7229	4	the	the	DT
6912	7229	5	milk	milk	NN
6912	7229	6	of	of	IN
6912	7229	7	coconut	coconut	NN
6912	7229	8	to	to	TO
6912	7229	9	make	make	VB
6912	7229	10	the	the	DT
6912	7229	11	2/3	2/3	CD
6912	7229	12	cupful	cupful	NN
6912	7229	13	of	of	IN
6912	7229	14	liquid	liquid	NN
6912	7229	15	in	in	IN
6912	7229	16	the	the	DT
6912	7229	17	plain	plain	JJ
6912	7229	18	cake	cake	NN
6912	7229	19	recipe	recipe	NN
6912	7229	20	.	.	.
6912	7230	1	Prepare	prepare	VB
6912	7230	2	a	a	DT
6912	7230	3	White	White	NNP
6912	7230	4	Cake	Cake	NNP
6912	7230	5	in	in	IN
6912	7230	6	two	two	CD
6912	7230	7	layers	layer	NNS
6912	7230	8	.	.	.
6912	7231	1	CAKE	CAKE	NNS
6912	7231	2	Break	break	VBP
6912	7231	3	the	the	DT
6912	7231	4	coconut	coconut	NN
6912	7231	5	into	into	IN
6912	7231	6	pieces	piece	NNS
6912	7231	7	,	,	,
6912	7231	8	pare	pare	VBP
6912	7231	9	these	these	DT
6912	7231	10	and	and	CC
6912	7231	11	put	put	VBD
6912	7231	12	them	-PRON-	PRP
6912	7231	13	through	through	IN
6912	7231	14	a	a	DT
6912	7231	15	food	food	NN
6912	7231	16	chopper	chopper	NN
6912	7231	17	or	or	CC
6912	7231	18	grate	grate	VB
6912	7231	19	them	-PRON-	PRP
6912	7231	20	.	.	.
6912	7232	1	Prepare	prepare	VB
6912	7232	2	Boiled	Boiled	NNP
6912	7232	3	Frosting	Frosting	NNP
6912	7232	4	.	.	.
6912	7233	1	When	when	WRB
6912	7233	2	the	the	DT
6912	7233	3	frosting	frosting	NN
6912	7233	4	is	be	VBZ
6912	7233	5	ready	ready	JJ
6912	7233	6	to	to	TO
6912	7233	7	spread	spread	VB
6912	7233	8	on	on	IN
6912	7233	9	the	the	DT
6912	7233	10	cake	cake	NN
6912	7233	11	,	,	,
6912	7233	12	add	add	VB
6912	7233	13	about	about	RB
6912	7233	14	3/4	3/4	CD
6912	7233	15	of	of	IN
6912	7233	16	the	the	DT
6912	7233	17	chopped	chopped	JJ
6912	7233	18	coconut	coconut	NN
6912	7233	19	.	.	.
6912	7234	1	Spread	spread	VB
6912	7234	2	the	the	DT
6912	7234	3	mixture	mixture	NN
6912	7234	4	on	on	IN
6912	7234	5	the	the	DT
6912	7234	6	cake	cake	NN
6912	7234	7	layers	layer	NNS
6912	7234	8	and	and	CC
6912	7234	9	sprinkle	sprinkle	VBP
6912	7234	10	the	the	DT
6912	7234	11	remainder	remainder	NN
6912	7234	12	of	of	IN
6912	7234	13	the	the	DT
6912	7234	14	coconut	coconut	NN
6912	7234	15	over	over	IN
6912	7234	16	the	the	DT
6912	7234	17	frosting	frosting	NN
6912	7234	18	on	on	IN
6912	7234	19	the	the	DT
6912	7234	20	top	top	JJ
6912	7234	21	layer	layer	NN
6912	7234	22	of	of	IN
6912	7234	23	the	the	DT
6912	7234	24	cake	cake	NN
6912	7234	25	.	.	.
6912	7235	1	A	a	DT
6912	7235	2	fresh	fresh	JJ
6912	7235	3	coconut	coconut	NN
6912	7235	4	cake	cake	NN
6912	7235	5	will	will	MD
6912	7235	6	keep	keep	VB
6912	7235	7	moist	moist	JJ
6912	7235	8	for	for	IN
6912	7235	9	a	a	DT
6912	7235	10	week	week	NN
6912	7235	11	.	.	.
6912	7236	1	WATER	water	NN
6912	7236	2	FROSTING	frosting	NN
6912	7236	3	1	1	CD
6912	7236	4	cupful	cupful	JJ
6912	7236	5	confectioner	confectioner	NN
6912	7236	6	's	's	POS
6912	7236	7	sugar	sugar	NN
6912	7236	8	1	1	CD
6912	7236	9	tablespoonful	tablespoonful	JJ
6912	7236	10	hot	hot	JJ
6912	7236	11	water	water	NN
6912	7236	12	,	,	,
6912	7236	13	milk	milk	NN
6912	7236	14	,	,	,
6912	7236	15	or	or	CC
6912	7236	16	cream	cream	NN
6912	7236	17	Salt	Salt	NNP
6912	7236	18	1	1	CD
6912	7236	19	tablespoonful	tablespoonful	JJ
6912	7236	20	lemon	lemon	NN
6912	7236	21	juice	juice	NN
6912	7236	22	Stir	Stir	NNP
6912	7236	23	the	the	DT
6912	7236	24	hot	hot	JJ
6912	7236	25	water	water	NN
6912	7236	26	into	into	IN
6912	7236	27	the	the	DT
6912	7236	28	sugar	sugar	NN
6912	7236	29	and	and	CC
6912	7236	30	add	add	VB
6912	7236	31	the	the	DT
6912	7236	32	salt	salt	NN
6912	7236	33	and	and	CC
6912	7236	34	lemon	lemon	NN
6912	7236	35	juice	juice	NN
6912	7236	36	.	.	.
6912	7237	1	If	if	IN
6912	7237	2	too	too	RB
6912	7237	3	stiff	stiff	JJ
6912	7237	4	,	,	,
6912	7237	5	add	add	VB
6912	7237	6	a	a	DT
6912	7237	7	little	little	RB
6912	7237	8	more	more	JJR
6912	7237	9	boiling	boiling	NN
6912	7237	10	water	water	NN
6912	7237	11	.	.	.
6912	7238	1	3	3	CD
6912	7238	2	tablespoonfuls	tablespoonful	NNS
6912	7238	3	of	of	IN
6912	7238	4	_	_	NNP
6912	7238	5	cocoa	cocoa	NN
6912	7238	6	_	_	NNP
6912	7238	7	or	or	CC
6912	7238	8	1	1	CD
6912	7238	9	ounce	ounce	NN
6912	7238	10	of	of	IN
6912	7238	11	_	_	NNP
6912	7238	12	chocolate	chocolate	NN
6912	7238	13	_	_	NNP
6912	7238	14	may	may	MD
6912	7238	15	be	be	VB
6912	7238	16	mixed	mix	VBN
6912	7238	17	with	with	IN
6912	7238	18	3	3	CD
6912	7238	19	tablespoonfuls	tablespoonful	NNS
6912	7238	20	of	of	IN
6912	7238	21	water	water	NN
6912	7238	22	,	,	,
6912	7238	23	cooked	cook	VBN
6912	7238	24	for	for	IN
6912	7238	25	a	a	DT
6912	7238	26	few	few	JJ
6912	7238	27	minutes	minute	NNS
6912	7238	28	,	,	,
6912	7238	29	and	and	CC
6912	7238	30	used	use	VBN
6912	7238	31	in	in	IN
6912	7238	32	place	place	NN
6912	7238	33	of	of	IN
6912	7238	34	the	the	DT
6912	7238	35	moisture	moisture	NN
6912	7238	36	and	and	CC
6912	7238	37	lemon	lemon	NN
6912	7238	38	juice	juice	NN
6912	7238	39	.	.	.
6912	7239	1	1/2	1/2	CD
6912	7239	2	teaspoonful	teaspoonful	JJ
6912	7239	3	of	of	IN
6912	7239	4	vanilla	vanilla	NN
6912	7239	5	should	should	MD
6912	7239	6	be	be	VB
6912	7239	7	added	add	VBN
6912	7239	8	when	when	WRB
6912	7239	9	these	these	DT
6912	7239	10	materials	material	NNS
6912	7239	11	are	be	VBP
6912	7239	12	used	use	VBN
6912	7239	13	.	.	.
6912	7240	1	When	when	WRB
6912	7240	2	cocoa	cocoa	NN
6912	7240	3	is	be	VBZ
6912	7240	4	used	use	VBN
6912	7240	5	the	the	DT
6912	7240	6	addition	addition	NN
6912	7240	7	of	of	IN
6912	7240	8	1	1	CD
6912	7240	9	tablespoonful	tablespoonful	JJ
6912	7240	10	of	of	IN
6912	7240	11	butter	butter	NN
6912	7240	12	improves	improve	VBZ
6912	7240	13	the	the	DT
6912	7240	14	flavor	flavor	NN
6912	7240	15	.	.	.
6912	7241	1	_	_	NNP
6912	7241	2	Mocha	Mocha	NNP
6912	7241	3	frosting	frost	VBG
6912	7241	4	_	_	NNP
6912	7241	5	may	may	MD
6912	7241	6	be	be	VB
6912	7241	7	made	make	VBN
6912	7241	8	by	by	IN
6912	7241	9	mixing	mix	VBG
6912	7241	10	the	the	DT
6912	7241	11	cocoa	cocoa	NN
6912	7241	12	or	or	CC
6912	7241	13	chocolate	chocolate	NN
6912	7241	14	with	with	IN
6912	7241	15	strong	strong	JJ
6912	7241	16	coffee	coffee	NN
6912	7241	17	instead	instead	RB
6912	7241	18	of	of	IN
6912	7241	19	water	water	NN
6912	7241	20	.	.	.
6912	7242	1	EGG	EGG	NNP
6912	7242	2	FROSTING	FROSTING	NNP
6912	7242	3	1	1	CD
6912	7242	4	egg	egg	NN
6912	7242	5	white	white	JJ
6912	7242	6	1	1	CD
6912	7242	7	tablespoonful	tablespoonful	JJ
6912	7242	8	lemon	lemon	NN
6912	7242	9	juice	juice	NN
6912	7242	10	1	1	CD
6912	7242	11	cupful	cupful	NNP
6912	7242	12	confectioner	confectioner	NN
6912	7242	13	's	's	POS
6912	7242	14	sugar	sugar	NN
6912	7242	15	Salt	Salt	NNP
6912	7242	16	Put	Put	NNP
6912	7242	17	the	the	DT
6912	7242	18	unbeaten	unbeaten	JJ
6912	7242	19	egg	egg	NN
6912	7242	20	white	white	JJ
6912	7242	21	into	into	IN
6912	7242	22	a	a	DT
6912	7242	23	bowl	bowl	NN
6912	7242	24	;	;	:
6912	7242	25	add	add	VB
6912	7242	26	the	the	DT
6912	7242	27	lemon	lemon	NN
6912	7242	28	juice	juice	NN
6912	7242	29	,	,	,
6912	7242	30	then	then	RB
6912	7242	31	the	the	DT
6912	7242	32	salt	salt	NN
6912	7242	33	and	and	CC
6912	7242	34	sugar	sugar	NN
6912	7242	35	.	.	.
6912	7243	1	Mix	mix	VB
6912	7243	2	thoroughly	thoroughly	RB
6912	7243	3	.	.	.
6912	7244	1	Spread	spread	VB
6912	7244	2	on	on	IN
6912	7244	3	warm	warm	JJ
6912	7244	4	cake	cake	NN
6912	7244	5	.	.	.
6912	7245	1	The	the	DT
6912	7245	2	lemon	lemon	NN
6912	7245	3	juice	juice	NN
6912	7245	4	may	may	MD
6912	7245	5	be	be	VB
6912	7245	6	omitted	omit	VBN
6912	7245	7	,	,	,
6912	7245	8	and	and	CC
6912	7245	9	_	_	NNP
6912	7245	10	chocolate	chocolate	NN
6912	7245	11	_	_	NNP
6912	7245	12	(	(	-LRB-
6912	7245	13	or	or	CC
6912	7245	14	cocoa	cocoa	NN
6912	7245	15	)	)	-RRB-
6912	7245	16	and	and	CC
6912	7245	17	vanilla	vanilla	NN
6912	7245	18	added	add	VBD
6912	7245	19	,	,	,
6912	7245	20	as	as	IN
6912	7245	21	in	in	IN
6912	7245	22	Water	Water	NNP
6912	7245	23	Frosting	Frosting	NNP
6912	7245	24	.	.	.
6912	7246	1	GOLD	GOLD	NNP
6912	7246	2	FROSTING	FROSTING	NNP
6912	7246	3	2	2	CD
6912	7246	4	egg	egg	NN
6912	7246	5	yolks	yolk	NNS
6912	7246	6	Confectioner	Confectioner	NNP
6912	7246	7	's	's	POS
6912	7246	8	sugar	sugar	NN
6912	7246	9	1	1	CD
6912	7246	10	tablespoonful	tablespoonful	JJ
6912	7246	11	lemon	lemon	NN
6912	7246	12	juice	juice	NN
6912	7246	13	or	or	CC
6912	7246	14	vanilla	vanilla	NN
6912	7246	15	Salt	Salt	NNP
6912	7246	16	Add	Add	NNP
6912	7246	17	the	the	DT
6912	7246	18	flavoring	flavoring	NN
6912	7246	19	and	and	CC
6912	7246	20	salt	salt	NN
6912	7246	21	to	to	IN
6912	7246	22	the	the	DT
6912	7246	23	unbeaten	unbeaten	JJ
6912	7246	24	yolks	yolk	NNS
6912	7246	25	.	.	.
6912	7247	1	Add	add	VB
6912	7247	2	enough	enough	JJ
6912	7247	3	confectioner	confectioner	NN
6912	7247	4	's	's	POS
6912	7247	5	sugar	sugar	NN
6912	7247	6	to	to	IN
6912	7247	7	the	the	DT
6912	7247	8	mixture	mixture	NN
6912	7247	9	to	to	TO
6912	7247	10	make	make	VB
6912	7247	11	it	-PRON-	PRP
6912	7247	12	thick	thick	JJ
6912	7247	13	enough	enough	RB
6912	7247	14	to	to	TO
6912	7247	15	spread	spread	VB
6912	7247	16	.	.	.
6912	7248	1	Use	use	VB
6912	7248	2	on	on	IN
6912	7248	3	White	White	NNP
6912	7248	4	Cake	Cake	NNP
6912	7248	5	when	when	WRB
6912	7248	6	it	-PRON-	PRP
6912	7248	7	is	be	VBZ
6912	7248	8	warm	warm	JJ
6912	7248	9	.	.	.
6912	7249	1	BOILED	BOILED	NNP
6912	7249	2	FROSTING	FROSTING	NNP
6912	7249	3	3/4	3/4	CD
6912	7249	4	to	to	IN
6912	7249	5	1	1	CD
6912	7249	6	cupful	cupful	JJ
6912	7249	7	sugar	sugar	NN
6912	7249	8	1	1	CD
6912	7249	9	teaspoonful	teaspoonful	JJ
6912	7249	10	vinegar	vinegar	NN
6912	7249	11	1	1	CD
6912	7249	12	teaspoonful	teaspoonful	JJ
6912	7249	13	flavoring	flavor	VBG
6912	7249	14	1/3	1/3	CD
6912	7249	15	cupful	cupful	JJ
6912	7249	16	water	water	NN
6912	7249	17	1	1	CD
6912	7249	18	egg	egg	NN
6912	7249	19	white	white	JJ
6912	7249	20	Salt	Salt	NNP
6912	7249	21	Mix	Mix	NNP
6912	7249	22	the	the	DT
6912	7249	23	sugar	sugar	NN
6912	7249	24	,	,	,
6912	7249	25	water	water	NN
6912	7249	26	,	,	,
6912	7249	27	and	and	CC
6912	7249	28	vinegar	vinegar	VB
6912	7249	29	in	in	IN
6912	7249	30	a	a	DT
6912	7249	31	saucepan	saucepan	NN
6912	7249	32	.	.	.
6912	7250	1	Cook	Cook	NNP
6912	7250	2	_	_	NNP
6912	7250	3	gently	gently	RB
6912	7250	4	_	_	NNP
6912	7250	5	until	until	IN
6912	7250	6	the	the	DT
6912	7250	7	sirup	sirup	NN
6912	7250	8	(	(	-LRB-
6912	7250	9	when	when	WRB
6912	7250	10	dropped	drop	VBD
6912	7250	11	from	from	IN
6912	7250	12	a	a	DT
6912	7250	13	spoon	spoon	NN
6912	7250	14	)	)	-RRB-
6912	7250	15	"	"	''
6912	7250	16	spins	spin	VBZ
6912	7250	17	a	a	DT
6912	7250	18	thread	thread	NN
6912	7250	19	"	"	``
6912	7250	20	3	3	CD
6912	7250	21	inches	inch	NNS
6912	7250	22	long	long	JJ
6912	7250	23	.	.	.
6912	7251	1	Remove	remove	VB
6912	7251	2	from	from	IN
6912	7251	3	the	the	DT
6912	7251	4	fire	fire	NN
6912	7251	5	,	,	,
6912	7251	6	and	and	CC
6912	7251	7	gradually	gradually	RB
6912	7251	8	pour	pour	VB
6912	7251	9	the	the	DT
6912	7251	10	sirup	sirup	NN
6912	7251	11	over	over	IN
6912	7251	12	the	the	DT
6912	7251	13	egg	egg	NNP
6912	7251	14	white	white	JJ
6912	7251	15	to	to	TO
6912	7251	16	which	which	WDT
6912	7251	17	a	a	DT
6912	7251	18	pinch	pinch	NN
6912	7251	19	of	of	IN
6912	7251	20	salt	salt	NN
6912	7251	21	has	have	VBZ
6912	7251	22	been	be	VBN
6912	7251	23	added	add	VBN
6912	7251	24	and	and	CC
6912	7251	25	which	which	WDT
6912	7251	26	has	have	VBZ
6912	7251	27	been	be	VBN
6912	7251	28	beaten	beat	VBN
6912	7251	29	stiff	stiff	JJ
6912	7251	30	.	.	.
6912	7252	1	Continue	continue	VB
6912	7252	2	to	to	TO
6912	7252	3	beat	beat	VB
6912	7252	4	the	the	DT
6912	7252	5	mixture	mixture	NN
6912	7252	6	;	;	:
6912	7252	7	when	when	WRB
6912	7252	8	it	-PRON-	PRP
6912	7252	9	begins	begin	VBZ
6912	7252	10	to	to	TO
6912	7252	11	stiffen	stiffen	NNP
6912	7252	12	,	,	,
6912	7252	13	add	add	VB
6912	7252	14	the	the	DT
6912	7252	15	flavoring	flavoring	NN
6912	7252	16	,	,	,
6912	7252	17	and	and	CC
6912	7252	18	spread	spread	VBD
6912	7252	19	over	over	IN
6912	7252	20	cooled	cooled	JJ
6912	7252	21	cake	cake	NN
6912	7252	22	.	.	.
6912	7253	1	The	the	DT
6912	7253	2	less	less	JJR
6912	7253	3	quantity	quantity	NN
6912	7253	4	of	of	IN
6912	7253	5	sugar	sugar	NN
6912	7253	6	produces	produce	VBZ
6912	7253	7	a	a	DT
6912	7253	8	more	more	RBR
6912	7253	9	delicate	delicate	JJ
6912	7253	10	and	and	CC
6912	7253	11	less	less	RBR
6912	7253	12	dense	dense	JJ
6912	7253	13	frosting	frosting	NN
6912	7253	14	than	than	IN
6912	7253	15	the	the	DT
6912	7253	16	greater	great	JJR
6912	7253	17	quantity	quantity	NN
6912	7253	18	.	.	.
6912	7254	1	CHOCOLATE	CHOCOLATE	NNP
6912	7254	2	-	-	HYPH
6912	7254	3	MARSHMALLOW	MARSHMALLOW	NNP
6912	7254	4	FROSTING	frosting	NN
6912	7254	5	1	1	CD
6912	7254	6	cupful	cupful	JJ
6912	7254	7	sugar	sugar	NN
6912	7254	8	1/4	1/4	CD
6912	7254	9	cupful	cupful	JJ
6912	7254	10	boiling	boiling	NN
6912	7254	11	water	water	NN
6912	7254	12	1/8	1/8	CD
6912	7254	13	teaspoonful	teaspoonful	JJ
6912	7254	14	salt	salt	NN
6912	7254	15	12	12	CD
6912	7254	16	marshmallows	marshmallow	NNS
6912	7254	17	2	2	CD
6912	7254	18	ounces	ounce	NNS
6912	7254	19	chocolate	chocolate	VBP
6912	7254	20	3	3	CD
6912	7254	21	tablespoonfuls	tablespoonful	NNS
6912	7254	22	water	water	NN
6912	7254	23	1/2	1/2	CD
6912	7254	24	teaspoonful	teaspoonful	JJ
6912	7254	25	vanilla	vanilla	NN
6912	7254	26	In	in	IN
6912	7254	27	a	a	DT
6912	7254	28	saucepan	saucepan	NN
6912	7254	29	stir	stir	NN
6912	7254	30	the	the	DT
6912	7254	31	sugar	sugar	NN
6912	7254	32	,	,	,
6912	7254	33	boiling	boil	VBG
6912	7254	34	water	water	NN
6912	7254	35	,	,	,
6912	7254	36	and	and	CC
6912	7254	37	salt	salt	NN
6912	7254	38	.	.	.
6912	7255	1	Then	then	RB
6912	7255	2	place	place	VB
6912	7255	3	over	over	IN
6912	7255	4	a	a	DT
6912	7255	5	low	low	JJ
6912	7255	6	flame	flame	NN
6912	7255	7	and	and	CC
6912	7255	8	heat	heat	NN
6912	7255	9	until	until	IN
6912	7255	10	the	the	DT
6912	7255	11	sugar	sugar	NN
6912	7255	12	is	be	VBZ
6912	7255	13	dissolved	dissolve	VBN
6912	7255	14	.	.	.
6912	7256	1	Cut	cut	VB
6912	7256	2	the	the	DT
6912	7256	3	marshmallows	marshmallow	NNS
6912	7256	4	in	in	IN
6912	7256	5	halves	half	NNS
6912	7256	6	,	,	,
6912	7256	7	add	add	VB
6912	7256	8	to	to	IN
6912	7256	9	the	the	DT
6912	7256	10	sugar	sugar	NN
6912	7256	11	mixture	mixture	NN
6912	7256	12	,	,	,
6912	7256	13	and	and	CC
6912	7256	14	beat	beat	VBD
6912	7256	15	until	until	IN
6912	7256	16	the	the	DT
6912	7256	17	marshmallows	marshmallow	NNS
6912	7256	18	have	have	VBP
6912	7256	19	melted	melt	VBN
6912	7256	20	.	.	.
6912	7257	1	Cut	cut	VB
6912	7257	2	the	the	DT
6912	7257	3	chocolate	chocolate	NN
6912	7257	4	in	in	IN
6912	7257	5	pieces	piece	NNS
6912	7257	6	and	and	CC
6912	7257	7	mix	mix	VB
6912	7257	8	with	with	IN
6912	7257	9	3	3	CD
6912	7257	10	tablespoonfuls	tablespoonful	NNS
6912	7257	11	water	water	NN
6912	7257	12	.	.	.
6912	7258	1	Stir	stir	VB
6912	7258	2	and	and	CC
6912	7258	3	cook	cook	VB
6912	7258	4	over	over	RP
6912	7258	5	a	a	DT
6912	7258	6	low	low	JJ
6912	7258	7	flame	flame	NN
6912	7258	8	until	until	IN
6912	7258	9	a	a	DT
6912	7258	10	thick	thick	JJ
6912	7258	11	,	,	,
6912	7258	12	smooth	smooth	JJ
6912	7258	13	paste	paste	NN
6912	7258	14	is	be	VBZ
6912	7258	15	formed	form	VBN
6912	7258	16	.	.	.
6912	7259	1	Add	add	VB
6912	7259	2	to	to	IN
6912	7259	3	the	the	DT
6912	7259	4	sugar	sugar	NN
6912	7259	5	mixture	mixture	NN
6912	7259	6	.	.	.
6912	7260	1	Beat	beat	VB
6912	7260	2	until	until	IN
6912	7260	3	the	the	DT
6912	7260	4	frosting	frosting	NN
6912	7260	5	is	be	VBZ
6912	7260	6	of	of	IN
6912	7260	7	proper	proper	JJ
6912	7260	8	consistency	consistency	NN
6912	7260	9	to	to	TO
6912	7260	10	spread	spread	VB
6912	7260	11	,	,	,
6912	7260	12	then	then	RB
6912	7260	13	stir	stir	VB
6912	7260	14	in	in	IN
6912	7260	15	the	the	DT
6912	7260	16	vanilla	vanilla	NN
6912	7260	17	.	.	.
6912	7261	1	QUESTIONS	question	NNS
6912	7261	2	Give	give	VB
6912	7261	3	the	the	DT
6912	7261	4	reason	reason	NN
6912	7261	5	for	for	IN
6912	7261	6	the	the	DT
6912	7261	7	greater	great	JJR
6912	7261	8	quantity	quantity	NN
6912	7261	9	of	of	IN
6912	7261	10	fat	fat	NN
6912	7261	11	in	in	IN
6912	7261	12	cake	cake	NN
6912	7261	13	when	when	WRB
6912	7261	14	egg	egg	NN
6912	7261	15	yolks	yolk	NNS
6912	7261	16	are	be	VBP
6912	7261	17	omitted	omit	VBN
6912	7261	18	.	.	.
6912	7262	1	If	if	IN
6912	7262	2	the	the	DT
6912	7262	3	conventional	conventional	JJ
6912	7262	4	method	method	NN
6912	7262	5	of	of	IN
6912	7262	6	mixing	mix	VBG
6912	7262	7	cake	cake	NN
6912	7262	8	is	be	VBZ
6912	7262	9	followed	follow	VBN
6912	7262	10	,	,	,
6912	7262	11	what	what	WP
6912	7262	12	can	can	MD
6912	7262	13	be	be	VB
6912	7262	14	done	do	VBN
6912	7262	15	in	in	IN
6912	7262	16	cold	cold	JJ
6912	7262	17	weather	weather	NN
6912	7262	18	to	to	TO
6912	7262	19	hasten	hasten	VB
6912	7262	20	the	the	DT
6912	7262	21	creaming	creaming	NN
6912	7262	22	of	of	IN
6912	7262	23	fat	fat	NN
6912	7262	24	?	?	.
6912	7263	1	What	what	WP
6912	7263	2	is	be	VBZ
6912	7263	3	the	the	DT
6912	7263	4	result	result	NN
6912	7263	5	of	of	IN
6912	7263	6	insufficient	insufficient	JJ
6912	7263	7	creaming	creaming	NN
6912	7263	8	?	?	.
6912	7264	1	Why	why	WRB
6912	7264	2	is	be	VBZ
6912	7264	3	the	the	DT
6912	7264	4	cake	cake	NN
6912	7264	5	mixture	mixture	NN
6912	7264	6	beaten	beat	VBN
6912	7264	7	thoroughly	thoroughly	RB
6912	7264	8	before	before	IN
6912	7264	9	the	the	DT
6912	7264	10	whites	white	NNS
6912	7264	11	of	of	IN
6912	7264	12	eggs	egg	NNS
6912	7264	13	are	be	VBP
6912	7264	14	added	add	VBN
6912	7264	15	?	?	.
6912	7265	1	What	what	WP
6912	7265	2	is	be	VBZ
6912	7265	3	the	the	DT
6912	7265	4	purpose	purpose	NN
6912	7265	5	of	of	IN
6912	7265	6	cutting	cut	VBG
6912	7265	7	and	and	CC
6912	7265	8	folding	fold	VBG
6912	7265	9	in	in	IN
6912	7265	10	the	the	DT
6912	7265	11	whites	white	NNS
6912	7265	12	of	of	IN
6912	7265	13	eggs	egg	NNS
6912	7265	14	in	in	IN
6912	7265	15	the	the	DT
6912	7265	16	cake	cake	NN
6912	7265	17	mixture	mixture	NN
6912	7265	18	?	?	.
6912	7266	1	What	what	WDT
6912	7266	2	kind	kind	NN
6912	7266	3	of	of	IN
6912	7266	4	fat	fat	NN
6912	7266	5	should	should	MD
6912	7266	6	be	be	VB
6912	7266	7	used	use	VBN
6912	7266	8	for	for	IN
6912	7266	9	white	white	JJ
6912	7266	10	cake	cake	NN
6912	7266	11	?	?	.
6912	7267	1	Why	why	WRB
6912	7267	2	?	?	.
6912	7268	1	Why	why	WRB
6912	7268	2	use	use	VBP
6912	7268	3	hot	hot	JJ
6912	7268	4	water	water	NN
6912	7268	5	rather	rather	RB
6912	7268	6	than	than	IN
6912	7268	7	cold	cold	JJ
6912	7268	8	water	water	NN
6912	7268	9	for	for	IN
6912	7268	10	Water	Water	NNP
6912	7268	11	Frosting	Frosting	NNP
6912	7268	12	(	(	-LRB-
6912	7268	13	see	see	VB
6912	7268	14	Experiment	experiment	NN
6912	7268	15	11	11	CD
6912	7268	16	)	)	-RRB-
6912	7268	17	?	?	.
6912	7269	1	When	when	WRB
6912	7269	2	egg	egg	NN
6912	7269	3	whites	white	NNS
6912	7269	4	alone	alone	RB
6912	7269	5	are	be	VBP
6912	7269	6	used	use	VBN
6912	7269	7	in	in	IN
6912	7269	8	cake	cake	NN
6912	7269	9	,	,	,
6912	7269	10	give	give	VBP
6912	7269	11	at	at	RB
6912	7269	12	least	least	RBS
6912	7269	13	three	three	CD
6912	7269	14	uses	use	NNS
6912	7269	15	for	for	IN
6912	7269	16	the	the	DT
6912	7269	17	yolks	yolk	NNS
6912	7269	18	of	of	IN
6912	7269	19	the	the	DT
6912	7269	20	eggs	egg	NNS
6912	7269	21	.	.	.
6912	7270	1	Why	why	WRB
6912	7270	2	is	be	VBZ
6912	7270	3	Egg	Egg	NNP
6912	7270	4	Frosting	Frosting	NNP
6912	7270	5	used	use	VBN
6912	7270	6	on	on	IN
6912	7270	7	warm	warm	JJ
6912	7270	8	cake	cake	NN
6912	7270	9	,	,	,
6912	7270	10	rather	rather	RB
6912	7270	11	than	than	IN
6912	7270	12	on	on	IN
6912	7270	13	cold	cold	NN
6912	7270	14	?	?	.
6912	7271	1	What	what	WP
6912	7271	2	is	be	VBZ
6912	7271	3	the	the	DT
6912	7271	4	use	use	NN
6912	7271	5	of	of	IN
6912	7271	6	vinegar	vinegar	NN
6912	7271	7	in	in	IN
6912	7271	8	Boiled	Boiled	NNP
6912	7271	9	Frosting	Frosting	NNP
6912	7271	10	(	(	-LRB-
6912	7271	11	see	see	VB
6912	7271	12	Christmas	Christmas	NNP
6912	7271	13	Candy	Candy	NNP
6912	7271	14	)	)	-RRB-
6912	7271	15	?	?	.
6912	7272	1	Why	why	WRB
6912	7272	2	should	should	MD
6912	7272	3	the	the	DT
6912	7272	4	white	white	NN
6912	7272	5	of	of	IN
6912	7272	6	egg	egg	NN
6912	7272	7	be	be	VB
6912	7272	8	beaten	beat	VBN
6912	7272	9	while	while	IN
6912	7272	10	the	the	DT
6912	7272	11	hot	hot	JJ
6912	7272	12	sirup	sirup	NN
6912	7272	13	is	be	VBZ
6912	7272	14	being	be	VBG
6912	7272	15	poured	pour	VBN
6912	7272	16	over	over	IN
6912	7272	17	it	-PRON-	PRP
6912	7272	18	?	?	.
6912	7273	1	LESSON	LESSON	NNP
6912	7273	2	CXLVI	CXLVI	NNP
6912	7273	3	CAKE	cake	NN
6912	7273	4	CONTAINING	contain	VBG
6912	7273	5	FAT	FAT	NNP
6912	7273	6	--	--	:
6912	7273	7	PLAIN	plain	NN
6912	7273	8	CAKE	CAKE	NNS
6912	7273	9	AND	and	CC
6912	7273	10	ITS	its	PRP$
6912	7273	11	MODIFICATIONS	modification	NNS
6912	7273	12	(	(	-LRB-
6912	7273	13	B	b	NN
6912	7273	14	)	)	-RRB-
6912	7273	15	CHOCOLATE	CHOCOLATE	NNP
6912	7273	16	CAKE	CAKE	NNS
6912	7273	17	2	2	CD
6912	7273	18	cupfuls	cupful	NNS
6912	7273	19	flour	flour	NN
6912	7273	20	3	3	CD
6912	7273	21	teaspoonfuls	teaspoonfuls	NNP
6912	7273	22	baking	baking	NN
6912	7273	23	powder	powder	NN
6912	7273	24	1/2	1/2	CD
6912	7273	25	to	to	IN
6912	7273	26	1	1	CD
6912	7273	27	teaspoonful	teaspoonful	JJ
6912	7273	28	salt	salt	NN
6912	7273	29	2	2	CD
6912	7273	30	ounces	ounce	NNS
6912	7273	31	chocolate	chocolate	NN
6912	7273	32	_	_	NNP
6912	7273	33	or	or	CC
6912	7273	34	_	_	NNP
6912	7273	35	1/3	1/3	CD
6912	7273	36	cupful	cupful	JJ
6912	7273	37	cocoa	cocoa	NN
6912	7273	38	1/2	1/2	CD
6912	7273	39	cupful	cupful	JJ
6912	7273	40	water	water	NN
6912	7273	41	1/4	1/4	CD
6912	7273	42	teaspoonful	teaspoonful	JJ
6912	7273	43	baking	baking	NN
6912	7273	44	soda	soda	NN
6912	7273	45	2	2	CD
6912	7273	46	eggs	egg	NNS
6912	7273	47	1	1	CD
6912	7273	48	1/2	1/2	CD
6912	7273	49	cupfuls	cupful	NNS
6912	7273	50	sugar	sugar	NN
6912	7273	51	1/2	1/2	CD
6912	7273	52	cupful	cupful	JJ
6912	7273	53	milk	milk	NN
6912	7273	54	1	1	CD
6912	7273	55	teaspoonful	teaspoonful	JJ
6912	7273	56	vanilla	vanilla	NN
6912	7273	57	1/3	1/3	CD
6912	7273	58	cupful	cupful	JJ
6912	7273	59	fat	fat	NN
6912	7273	60	Cook	Cook	NNP
6912	7273	61	the	the	DT
6912	7273	62	chocolate	chocolate	NN
6912	7273	63	or	or	CC
6912	7273	64	cocoa	cocoa	NN
6912	7273	65	in	in	IN
6912	7273	66	the	the	DT
6912	7273	67	water	water	NN
6912	7273	68	until	until	IN
6912	7273	69	a	a	DT
6912	7273	70	smooth	smooth	JJ
6912	7273	71	paste	paste	NN
6912	7273	72	is	be	VBZ
6912	7273	73	formed	form	VBN
6912	7273	74	,	,	,
6912	7273	75	stirring	stir	VBG
6912	7273	76	constantly	constantly	RB
6912	7273	77	while	while	IN
6912	7273	78	cooking	cooking	NN
6912	7273	79	.	.	.
6912	7274	1	Cool	cool	UH
6912	7274	2	,	,	,
6912	7274	3	and	and	CC
6912	7274	4	add	add	VB
6912	7274	5	the	the	DT
6912	7274	6	baking	baking	NN
6912	7274	7	soda	soda	NN
6912	7274	8	.	.	.
6912	7275	1	Beat	beat	VB
6912	7275	2	the	the	DT
6912	7275	3	egg	egg	NN
6912	7275	4	yolks	yolk	NNS
6912	7275	5	and	and	CC
6912	7275	6	whites	white	NNS
6912	7275	7	separately	separately	RB
6912	7275	8	.	.	.
6912	7276	1	Mix	mix	VB
6912	7276	2	as	as	IN
6912	7276	3	plain	plain	JJ
6912	7276	4	cake	cake	NN
6912	7276	5	,	,	,
6912	7276	6	adding	add	VBG
6912	7276	7	the	the	DT
6912	7276	8	chocolate	chocolate	NN
6912	7276	9	mixture	mixture	NN
6912	7276	10	after	after	IN
6912	7276	11	the	the	DT
6912	7276	12	egg	egg	NN
6912	7276	13	yolks	yolk	NNS
6912	7276	14	have	have	VBP
6912	7276	15	been	be	VBN
6912	7276	16	mixed	mix	VBN
6912	7276	17	with	with	IN
6912	7276	18	the	the	DT
6912	7276	19	sugar	sugar	NN
6912	7276	20	.	.	.
6912	7277	1	Use	use	VB
6912	7277	2	the	the	DT
6912	7277	3	less	less	JJR
6912	7277	4	quantity	quantity	NN
6912	7277	5	of	of	IN
6912	7277	6	salt	salt	NN
6912	7277	7	if	if	IN
6912	7277	8	butter	butter	NN
6912	7277	9	is	be	VBZ
6912	7277	10	used	use	VBN
6912	7277	11	for	for	IN
6912	7277	12	the	the	DT
6912	7277	13	fat	fat	NN
6912	7277	14	.	.	.
6912	7278	1	Bake	bake	VB
6912	7278	2	in	in	IN
6912	7278	3	layers	layer	NNS
6912	7278	4	at	at	IN
6912	7278	5	375	375	CD
6912	7278	6	degrees	degree	NNS
6912	7278	7	F.	F.	NNP
6912	7278	8	,	,	,
6912	7278	9	placing	place	VBG
6912	7278	10	Chocolate	Chocolate	NNP
6912	7278	11	Filling	Filling	NNP
6912	7278	12	between	between	IN
6912	7278	13	the	the	DT
6912	7278	14	layers	layer	NNS
6912	7278	15	and	and	CC
6912	7278	16	Boiled	Boiled	NNP
6912	7278	17	Frosting	Frosting	NNP
6912	7278	18	on	on	IN
6912	7278	19	the	the	DT
6912	7278	20	top	top	JJ
6912	7278	21	layer	layer	NN
6912	7278	22	.	.	.
6912	7279	1	Sour	sour	JJ
6912	7279	2	milk	milk	NN
6912	7279	3	may	may	MD
6912	7279	4	be	be	VB
6912	7279	5	substituted	substitute	VBN
6912	7279	6	for	for	IN
6912	7279	7	the	the	DT
6912	7279	8	sweet	sweet	JJ
6912	7279	9	milk	milk	NN
6912	7279	10	.	.	.
6912	7280	1	When	when	WRB
6912	7280	2	this	this	DT
6912	7280	3	is	be	VBZ
6912	7280	4	done	do	VBN
6912	7280	5	,	,	,
6912	7280	6	increase	increase	VB
6912	7280	7	the	the	DT
6912	7280	8	baking	baking	NN
6912	7280	9	soda	soda	NN
6912	7280	10	to	to	IN
6912	7280	11	1/2	1/2	CD
6912	7280	12	teaspoonful	teaspoonful	JJ
6912	7280	13	and	and	CC
6912	7280	14	decrease	decrease	VB
6912	7280	15	the	the	DT
6912	7280	16	baking	baking	NN
6912	7280	17	powder	powder	NN
6912	7280	18	to	to	IN
6912	7280	19	2	2	CD
6912	7280	20	teaspoonfuls	teaspoonful	NNS
6912	7280	21	.	.	.
6912	7281	1	Baking	Baking	NNP
6912	7281	2	soda	soda	NN
6912	7281	3	is	be	VBZ
6912	7281	4	used	use	VBN
6912	7281	5	with	with	IN
6912	7281	6	chocolate	chocolate	NN
6912	7281	7	to	to	TO
6912	7281	8	neutralize	neutralize	VB
6912	7281	9	a	a	DT
6912	7281	10	small	small	JJ
6912	7281	11	quantity	quantity	NN
6912	7281	12	of	of	IN
6912	7281	13	acid	acid	NN
6912	7281	14	(	(	-LRB-
6912	7281	15	tartaric	tartaric	NN
6912	7281	16	)	)	-RRB-
6912	7281	17	contained	contain	VBD
6912	7281	18	in	in	IN
6912	7281	19	it	-PRON-	PRP
6912	7281	20	.	.	.
6912	7282	1	Its	-PRON-	PRP$
6912	7282	2	use	use	NN
6912	7282	3	with	with	IN
6912	7282	4	chocolate	chocolate	NN
6912	7282	5	will	will	MD
6912	7282	6	also	also	RB
6912	7282	7	darken	darken	VB
6912	7282	8	the	the	DT
6912	7282	9	cake	cake	NN
6912	7282	10	.	.	.
6912	7283	1	CHOCOLATE	CHOCOLATE	NNP
6912	7283	2	FILLING	FILLING	NNP
6912	7283	3	1/2	1/2	CD
6912	7283	4	cupful	cupful	JJ
6912	7283	5	sugar	sugar	NN
6912	7283	6	1/3	1/3	CD
6912	7283	7	cupful	cupful	JJ
6912	7283	8	flour	flour	NN
6912	7283	9	1	1	CD
6912	7283	10	cupful	cupful	JJ
6912	7283	11	milk	milk	NN
6912	7283	12	1	1	CD
6912	7283	13	ounce	ounce	NN
6912	7283	14	chocolate	chocolate	NN
6912	7283	15	3	3	CD
6912	7283	16	tablespoonfuls	tablespoonful	NNS
6912	7283	17	water	water	NN
6912	7283	18	1/4	1/4	CD
6912	7283	19	teaspoonful	teaspoonful	JJ
6912	7283	20	salt	salt	NN
6912	7283	21	1	1	CD
6912	7283	22	egg	egg	NNP
6912	7283	23	yolk	yolk	NNP
6912	7283	24	1	1	CD
6912	7283	25	teaspoonful	teaspoonful	JJ
6912	7283	26	vanilla	vanilla	NN
6912	7283	27	Mix	mix	VB
6912	7283	28	all	all	DT
6912	7283	29	ingredients	ingredient	NNS
6912	7283	30	except	except	IN
6912	7283	31	the	the	DT
6912	7283	32	egg	egg	NN
6912	7283	33	yolk	yolk	NNP
6912	7283	34	and	and	CC
6912	7283	35	flavoring	flavor	VBG
6912	7283	36	in	in	IN
6912	7283	37	the	the	DT
6912	7283	38	same	same	JJ
6912	7283	39	manner	manner	NN
6912	7283	40	as	as	IN
6912	7283	41	Chocolate	Chocolate	NNP
6912	7283	42	Corn	Corn	NNP
6912	7283	43	-	-	HYPH
6912	7283	44	starch	starch	NN
6912	7283	45	Pudding	pudding	NN
6912	7283	46	.	.	.
6912	7284	1	When	when	WRB
6912	7284	2	sufficiently	sufficiently	RB
6912	7284	3	cooked	cook	VBN
6912	7284	4	,	,	,
6912	7284	5	add	add	VB
6912	7284	6	the	the	DT
6912	7284	7	egg	egg	NN
6912	7284	8	yolk	yolk	NNP
6912	7284	9	as	as	IN
6912	7284	10	directed	direct	VBN
6912	7284	11	for	for	IN
6912	7284	12	Butterscotch	Butterscotch	NNP
6912	7284	13	Tapioca	Tapioca	NNP
6912	7284	14	.	.	.
6912	7285	1	Continue	continue	VB
6912	7285	2	cooking	cook	VBG
6912	7285	3	until	until	IN
6912	7285	4	the	the	DT
6912	7285	5	egg	egg	NN
6912	7285	6	is	be	VBZ
6912	7285	7	coagulated	coagulate	VBN
6912	7285	8	.	.	.
6912	7286	1	Remove	remove	VB
6912	7286	2	from	from	IN
6912	7286	3	the	the	DT
6912	7286	4	fire	fire	NN
6912	7286	5	,	,	,
6912	7286	6	cool	cool	UH
6912	7286	7	,	,	,
6912	7286	8	add	add	VB
6912	7286	9	vanilla	vanilla	NN
6912	7286	10	.	.	.
6912	7287	1	3	3	CD
6912	7287	2	tablespoonfuls	tablespoonful	NNS
6912	7287	3	of	of	IN
6912	7287	4	cocoa	cocoa	NN
6912	7287	5	may	may	MD
6912	7287	6	be	be	VB
6912	7287	7	substituted	substitute	VBN
6912	7287	8	for	for	IN
6912	7287	9	the	the	DT
6912	7287	10	chocolate	chocolate	NN
6912	7287	11	.	.	.
6912	7288	1	When	when	WRB
6912	7288	2	this	this	DT
6912	7288	3	substitution	substitution	NN
6912	7288	4	is	be	VBZ
6912	7288	5	made	make	VBN
6912	7288	6	,	,	,
6912	7288	7	mix	mix	VB
6912	7288	8	the	the	DT
6912	7288	9	cocoa	cocoa	NN
6912	7288	10	with	with	IN
6912	7288	11	the	the	DT
6912	7288	12	flour	flour	NN
6912	7288	13	and	and	CC
6912	7288	14	sugar	sugar	NN
6912	7288	15	and	and	CC
6912	7288	16	omit	omit	VB
6912	7288	17	the	the	DT
6912	7288	18	water	water	NN
6912	7288	19	.	.	.
6912	7289	1	The	the	DT
6912	7289	2	egg	egg	NN
6912	7289	3	yolk	yolk	NNP
6912	7289	4	may	may	MD
6912	7289	5	be	be	VB
6912	7289	6	omitted	omit	VBN
6912	7289	7	.	.	.
6912	7290	1	When	when	WRB
6912	7290	2	this	this	DT
6912	7290	3	is	be	VBZ
6912	7290	4	done	do	VBN
6912	7290	5	add	add	VB
6912	7290	6	1/2	1/2	CD
6912	7290	7	tablespoonful	tablespoonful	NN
6912	7290	8	of	of	IN
6912	7290	9	corn	corn	NN
6912	7290	10	-	-	HYPH
6912	7290	11	starch	starch	NN
6912	7290	12	to	to	IN
6912	7290	13	the	the	DT
6912	7290	14	flour	flour	NN
6912	7290	15	and	and	CC
6912	7290	16	sugar	sugar	NN
6912	7290	17	mixture	mixture	NN
6912	7290	18	.	.	.
6912	7291	1	Compare	compare	VB
6912	7291	2	the	the	DT
6912	7291	3	recipes	recipe	NNS
6912	7291	4	for	for	IN
6912	7291	5	chocolate	chocolate	NN
6912	7291	6	and	and	CC
6912	7291	7	plain	plain	JJ
6912	7291	8	cake	cake	NN
6912	7291	9	.	.	.
6912	7292	1	How	how	WRB
6912	7292	2	do	do	VBP
6912	7292	3	you	-PRON-	PRP
6912	7292	4	account	account	VB
6912	7292	5	for	for	IN
6912	7292	6	the	the	DT
6912	7292	7	difference	difference	NN
6912	7292	8	in	in	IN
6912	7292	9	the	the	DT
6912	7292	10	quantities	quantity	NNS
6912	7292	11	of	of	IN
6912	7292	12	sugar	sugar	NN
6912	7292	13	(	(	-LRB-
6912	7292	14	see	see	VB
6912	7292	15	_	_	NNP
6912	7292	16	Chocolate	Chocolate	NNP
6912	7292	17	Corn	Corn	NNP
6912	7292	18	-	-	HYPH
6912	7292	19	starch	starch	NN
6912	7292	20	Pudding	Pudding	NNP
6912	7292	21	_	_	NNP
6912	7292	22	)	)	-RRB-
6912	7292	23	?	?	.
6912	7293	1	Does	do	VBZ
6912	7293	2	the	the	DT
6912	7293	3	water	water	NN
6912	7293	4	used	use	VBN
6912	7293	5	for	for	IN
6912	7293	6	making	make	VBG
6912	7293	7	the	the	DT
6912	7293	8	chocolate	chocolate	NN
6912	7293	9	paste	paste	NN
6912	7293	10	change	change	NN
6912	7293	11	in	in	IN
6912	7293	12	quantity	quantity	NN
6912	7293	13	during	during	IN
6912	7293	14	the	the	DT
6912	7293	15	cooking	cooking	NN
6912	7293	16	?	?	.
6912	7294	1	Explain	explain	VB
6912	7294	2	.	.	.
6912	7295	1	What	what	WDT
6912	7295	2	ingredient	ingredient	NN
6912	7295	3	do	do	VBP
6912	7295	4	both	both	CC
6912	7295	5	chocolate	chocolate	NN
6912	7295	6	and	and	CC
6912	7295	7	cocoa	cocoa	NN
6912	7295	8	contain	contain	NN
6912	7295	9	which	which	WDT
6912	7295	10	aids	aid	VBZ
6912	7295	11	in	in	IN
6912	7295	12	thickening	thicken	VBG
6912	7295	13	the	the	DT
6912	7295	14	cake	cake	NN
6912	7295	15	?	?	.
6912	7296	1	From	from	IN
6912	7296	2	this	this	DT
6912	7296	3	can	can	MD
6912	7296	4	you	-PRON-	PRP
6912	7296	5	account	account	VB
6912	7296	6	for	for	IN
6912	7296	7	the	the	DT
6912	7296	8	greater	great	JJR
6912	7296	9	quantity	quantity	NN
6912	7296	10	of	of	IN
6912	7296	11	moisture	moisture	NN
6912	7296	12	used	use	VBN
6912	7296	13	in	in	IN
6912	7296	14	Chocolate	Chocolate	NNP
6912	7296	15	Cake	Cake	NNP
6912	7296	16	?	?	.
6912	7297	1	Would	Would	MD
6912	7297	2	it	-PRON-	PRP
6912	7297	3	be	be	VB
6912	7297	4	advisable	advisable	JJ
6912	7297	5	to	to	TO
6912	7297	6	use	use	VB
6912	7297	7	a	a	DT
6912	7297	8	greater	great	JJR
6912	7297	9	quantity	quantity	NN
6912	7297	10	of	of	IN
6912	7297	11	fat	fat	NN
6912	7297	12	(	(	-LRB-
6912	7297	13	1/2	1/2	CD
6912	7297	14	cupful	cupful	NN
6912	7297	15	)	)	-RRB-
6912	7297	16	for	for	IN
6912	7297	17	Chocolate	Chocolate	NNP
6912	7297	18	Cake	Cake	NNP
6912	7297	19	?	?	.
6912	7298	1	Why	why	WRB
6912	7298	2	?	?	.
6912	7299	1	NUT	NUT	NNP
6912	7299	2	CAKE	CAKE	NNS
6912	7299	3	Follow	follow	VBP
6912	7299	4	the	the	DT
6912	7299	5	recipe	recipe	NN
6912	7299	6	for	for	IN
6912	7299	7	Plain	Plain	NNP
6912	7299	8	Cake	Cake	NNP
6912	7299	9	,	,	,
6912	7299	10	use	use	VB
6912	7299	11	the	the	DT
6912	7299	12	smaller	small	JJR
6912	7299	13	quantity	quantity	NN
6912	7299	14	of	of	IN
6912	7299	15	fat	fat	NN
6912	7299	16	,	,	,
6912	7299	17	and	and	CC
6912	7299	18	add	add	VB
6912	7299	19	1	1	CD
6912	7299	20	cupful	cupful	NN
6912	7299	21	of	of	IN
6912	7299	22	chopped	chop	VBN
6912	7299	23	nuts	nut	NNS
6912	7299	24	.	.	.
6912	7300	1	A	a	DT
6912	7300	2	convenient	convenient	JJ
6912	7300	3	way	way	NN
6912	7300	4	of	of	IN
6912	7300	5	chopping	chop	VBG
6912	7300	6	nuts	nut	NNS
6912	7300	7	is	be	VBZ
6912	7300	8	to	to	TO
6912	7300	9	put	put	VB
6912	7300	10	them	-PRON-	PRP
6912	7300	11	through	through	IN
6912	7300	12	the	the	DT
6912	7300	13	food	food	NN
6912	7300	14	chopper	chopper	NN
6912	7300	15	,	,	,
6912	7300	16	using	use	VBG
6912	7300	17	the	the	DT
6912	7300	18	coarse	coarse	JJ
6912	7300	19	knife	knife	NN
6912	7300	20	.	.	.
6912	7301	1	CAKE	CAKE	NNS
6912	7301	2	CONTAINING	contain	VBG
6912	7301	3	FRUIT	FRUIT	NNP
6912	7301	4	Follow	follow	VB
6912	7301	5	the	the	DT
6912	7301	6	recipe	recipe	NN
6912	7301	7	for	for	IN
6912	7301	8	Plain	Plain	NNP
6912	7301	9	Cake	Cake	NNP
6912	7301	10	,	,	,
6912	7301	11	but	but	CC
6912	7301	12	add	add	VB
6912	7301	13	1	1	CD
6912	7301	14	cupful	cupful	NN
6912	7301	15	of	of	IN
6912	7301	16	raisins	raisin	NNS
6912	7301	17	or	or	CC
6912	7301	18	currants	currant	NNS
6912	7301	19	.	.	.
6912	7302	1	Clean	clean	VB
6912	7302	2	the	the	DT
6912	7302	3	fruit	fruit	NN
6912	7302	4	,	,	,
6912	7302	5	then	then	RB
6912	7302	6	dry	dry	JJ
6912	7302	7	,	,	,
6912	7302	8	and	and	CC
6912	7302	9	sprinkle	sprinkle	VB
6912	7302	10	it	-PRON-	PRP
6912	7302	11	with	with	IN
6912	7302	12	flour	flour	NN
6912	7302	13	.	.	.
6912	7303	1	Raisins	raisin	NNS
6912	7303	2	may	may	MD
6912	7303	3	be	be	VB
6912	7303	4	chopped	chop	VBN
6912	7303	5	,	,	,
6912	7303	6	or	or	CC
6912	7303	7	cut	cut	VBN
6912	7303	8	in	in	RP
6912	7303	9	two	two	CD
6912	7303	10	pieces	piece	NNS
6912	7303	11	(	(	-LRB-
6912	7303	12	see	see	VB
6912	7303	13	_	_	NNP
6912	7303	14	To	to	TO
6912	7303	15	Prepare	prepare	VB
6912	7303	16	Raisins	raisin	NNS
6912	7303	17	for	for	IN
6912	7303	18	Cooking	Cooking	NNP
6912	7303	19	_	_	NNP
6912	7303	20	)	)	-RRB-
6912	7303	21	.	.	.
6912	7304	1	Citron	Citron	NNP
6912	7304	2	may	may	MD
6912	7304	3	also	also	RB
6912	7304	4	be	be	VB
6912	7304	5	added	add	VBN
6912	7304	6	.	.	.
6912	7305	1	It	-PRON-	PRP
6912	7305	2	should	should	MD
6912	7305	3	be	be	VB
6912	7305	4	cut	cut	VBN
6912	7305	5	in	in	IN
6912	7305	6	thin	thin	JJ
6912	7305	7	slices	slice	NNS
6912	7305	8	or	or	CC
6912	7305	9	put	put	VBD
6912	7305	10	through	through	IN
6912	7305	11	the	the	DT
6912	7305	12	food	food	NN
6912	7305	13	chopper	chopper	NN
6912	7305	14	.	.	.
6912	7306	1	When	when	WRB
6912	7306	2	light	light	JJ
6912	7306	3	brown	brown	JJ
6912	7306	4	sugar	sugar	NN
6912	7306	5	is	be	VBZ
6912	7306	6	used	use	VBN
6912	7306	7	instead	instead	RB
6912	7306	8	of	of	IN
6912	7306	9	white	white	JJ
6912	7306	10	sugar	sugar	NN
6912	7306	11	,	,	,
6912	7306	12	dates	date	VBZ
6912	7306	13	make	make	VBP
6912	7306	14	a	a	DT
6912	7306	15	pleasing	pleasing	JJ
6912	7306	16	addition	addition	NN
6912	7306	17	.	.	.
6912	7307	1	These	these	DT
6912	7307	2	should	should	MD
6912	7307	3	be	be	VB
6912	7307	4	cleaned	clean	VBN
6912	7307	5	,	,	,
6912	7307	6	stoned	stone	VBN
6912	7307	7	,	,	,
6912	7307	8	cut	cut	VBN
6912	7307	9	into	into	IN
6912	7307	10	pieces	piece	NNS
6912	7307	11	,	,	,
6912	7307	12	and	and	CC
6912	7307	13	added	add	VBD
6912	7307	14	as	as	IN
6912	7307	15	are	be	VBP
6912	7307	16	the	the	DT
6912	7307	17	raisins	raisin	NNS
6912	7307	18	or	or	CC
6912	7307	19	currants	currant	NNS
6912	7307	20	.	.	.
6912	7308	1	Spices	spice	NNS
6912	7308	2	give	give	VBP
6912	7308	3	pleasing	pleasing	JJ
6912	7308	4	flavor	flavor	NN
6912	7308	5	when	when	WRB
6912	7308	6	dried	dry	VBN
6912	7308	7	fruits	fruit	NNS
6912	7308	8	are	be	VBP
6912	7308	9	used	use	VBN
6912	7308	10	.	.	.
6912	7309	1	1	1	LS
6912	7309	2	teaspoonful	teaspoonful	JJ
6912	7309	3	each	each	DT
6912	7309	4	of	of	IN
6912	7309	5	cinnamon	cinnamon	NN
6912	7309	6	and	and	CC
6912	7309	7	nutmeg	nutmeg	NN
6912	7309	8	and	and	CC
6912	7309	9	1/8	1/8	CD
6912	7309	10	teaspoonful	teaspoonful	JJ
6912	7309	11	of	of	IN
6912	7309	12	cloves	clove	NNS
6912	7309	13	make	make	VBP
6912	7309	14	desirable	desirable	JJ
6912	7309	15	flavoring	flavoring	NN
6912	7309	16	.	.	.
6912	7310	1	QUESTIONS	question	NNS
6912	7310	2	Mention	mention	VB
6912	7310	3	the	the	DT
6912	7310	4	kinds	kind	NNS
6912	7310	5	of	of	IN
6912	7310	6	fat	fat	NN
6912	7310	7	that	that	WDT
6912	7310	8	could	could	MD
6912	7310	9	be	be	VB
6912	7310	10	used	use	VBN
6912	7310	11	for	for	IN
6912	7310	12	spice	spice	NN
6912	7310	13	cakes	cake	NNS
6912	7310	14	and	and	CC
6912	7310	15	for	for	IN
6912	7310	16	Chocolate	Chocolate	NNP
6912	7310	17	Cake	Cake	NNP
6912	7310	18	.	.	.
6912	7311	1	Give	give	VB
6912	7311	2	the	the	DT
6912	7311	3	reason	reason	NN
6912	7311	4	for	for	IN
6912	7311	5	the	the	DT
6912	7311	6	selection	selection	NN
6912	7311	7	made	make	VBN
6912	7311	8	.	.	.
6912	7312	1	From	from	IN
6912	7312	2	_	_	NNP
6912	7312	3	U.	U.	NNP
6912	7313	1	S.	S.	NNP
6912	7313	2	Department	Department	NNP
6912	7313	3	of	of	IN
6912	7313	4	Agriculture	Agriculture	NNP
6912	7313	5	_	_	NNP
6912	7313	6	,	,	,
6912	7313	7	Bulletin	Bulletin	NNP
6912	7313	8	28	28	CD
6912	7313	9	,	,	,
6912	7313	10	tabulate	tabulate	VBP
6912	7313	11	the	the	DT
6912	7313	12	percentage	percentage	NN
6912	7313	13	composition	composition	NN
6912	7313	14	of	of	IN
6912	7313	15	some	some	DT
6912	7313	16	common	common	JJ
6912	7313	17	nuts	nut	NNS
6912	7313	18	.	.	.
6912	7314	1	Of	of	IN
6912	7314	2	chocolate	chocolate	NN
6912	7314	3	and	and	CC
6912	7314	4	cocoa	cocoa	NN
6912	7314	5	.	.	.
6912	7315	1	Explain	explain	VB
6912	7315	2	why	why	WRB
6912	7315	3	the	the	DT
6912	7315	4	minimum	minimum	JJ
6912	7315	5	quantity	quantity	NN
6912	7315	6	of	of	IN
6912	7315	7	fat	fat	NN
6912	7315	8	should	should	MD
6912	7315	9	be	be	VB
6912	7315	10	used	use	VBN
6912	7315	11	for	for	IN
6912	7315	12	Nut	Nut	NNP
6912	7315	13	Cake	Cake	NNP
6912	7315	14	.	.	.
6912	7316	1	Why	why	WRB
6912	7316	2	are	be	VBP
6912	7316	3	the	the	DT
6912	7316	4	dried	dry	VBN
6912	7316	5	fruits	fruit	NNS
6912	7316	6	floured	flour	VBN
6912	7316	7	?	?	.
6912	7317	1	Why	why	WRB
6912	7317	2	are	be	VBP
6912	7317	3	nuts	nuts	JJ
6912	7317	4	not	not	RB
6912	7317	5	floured	flour	VBN
6912	7317	6	?	?	.
6912	7318	1	Compare	compare	NN
6912	7318	2	cakes	cake	NNS
6912	7318	3	made	make	VBN
6912	7318	4	with	with	IN
6912	7318	5	the	the	DT
6912	7318	6	least	least	JJS
6912	7318	7	and	and	CC
6912	7318	8	the	the	DT
6912	7318	9	greatest	great	JJS
6912	7318	10	quantity	quantity	NN
6912	7318	11	of	of	IN
6912	7318	12	fat	fat	NN
6912	7318	13	.	.	.
6912	7319	1	Which	which	WDT
6912	7319	2	is	be	VBZ
6912	7319	3	the	the	DT
6912	7319	4	more	more	RBR
6912	7319	5	tender	tender	NN
6912	7319	6	?	?	.
6912	7320	1	Which	which	WDT
6912	7320	2	has	have	VBZ
6912	7320	3	the	the	DT
6912	7320	4	better	well	JJR
6912	7320	5	taste	taste	NN
6912	7320	6	?	?	.
6912	7321	1	Calculate	calculate	VB
6912	7321	2	the	the	DT
6912	7321	3	cost	cost	NN
6912	7321	4	per	per	IN
6912	7321	5	pound	pound	NN
6912	7321	6	of	of	IN
6912	7321	7	Sponge	Sponge	NNP
6912	7321	8	Cake	Cake	NNP
6912	7321	9	.	.	.
6912	7322	1	Calculate	calculate	VB
6912	7322	2	the	the	DT
6912	7322	3	cost	cost	NN
6912	7322	4	per	per	IN
6912	7322	5	pound	pound	NN
6912	7322	6	of	of	IN
6912	7322	7	cake	cake	NN
6912	7322	8	containing	contain	VBG
6912	7322	9	fat	fat	NN
6912	7322	10	(	(	-LRB-
6912	7322	11	see	see	VB
6912	7322	12	_	_	NNP
6912	7322	13	Plain	Plain	NNP
6912	7322	14	Cake	Cake	NNP
6912	7322	15	_	_	NNP
6912	7322	16	)	)	-RRB-
6912	7322	17	.	.	.
6912	7323	1	LESSON	LESSON	NNP
6912	7323	2	CXLVII	CXLVII	NNP
6912	7323	3	CAKE	CAKE	NNS
6912	7323	4	CONTAINING	contain	VBG
6912	7323	5	FAT	fat	NN
6912	7323	6	--	--	:
6912	7323	7	COOKIES	cookie	VBN
6912	7323	8	CLASSES	class	NNS
6912	7323	9	OF	of	IN
6912	7323	10	COOKIES.--Cooky	cookies.--cooky	NN
6912	7323	11	mixture	mixture	NN
6912	7323	12	may	may	MD
6912	7323	13	be	be	VB
6912	7323	14	thin	thin	JJ
6912	7323	15	like	like	IN
6912	7323	16	a	a	DT
6912	7323	17	drop	drop	NN
6912	7323	18	batter	batter	NN
6912	7323	19	and	and	CC
6912	7323	20	dropped	drop	VBN
6912	7323	21	by	by	IN
6912	7323	22	spoonfuls	spoonful	NNS
6912	7323	23	on	on	IN
6912	7323	24	to	to	IN
6912	7323	25	a	a	DT
6912	7323	26	pan	pan	NN
6912	7323	27	or	or	CC
6912	7323	28	it	-PRON-	PRP
6912	7323	29	may	may	MD
6912	7323	30	be	be	VB
6912	7323	31	about	about	RB
6912	7323	32	as	as	RB
6912	7323	33	stiff	stiff	JJ
6912	7323	34	as	as	IN
6912	7323	35	a	a	DT
6912	7323	36	soft	soft	JJ
6912	7323	37	dough	dough	NN
6912	7323	38	and	and	CC
6912	7323	39	rolled	roll	VBD
6912	7323	40	and	and	CC
6912	7323	41	then	then	RB
6912	7323	42	cut	cut	VBD
6912	7323	43	into	into	IN
6912	7323	44	rounds	round	NNS
6912	7323	45	or	or	CC
6912	7323	46	other	other	JJ
6912	7323	47	shapes	shape	NNS
6912	7323	48	.	.	.
6912	7324	1	Hence	hence	RB
6912	7324	2	cookies	cookie	NNS
6912	7324	3	may	may	MD
6912	7324	4	be	be	VB
6912	7324	5	classified	classify	VBN
6912	7324	6	as	as	IN
6912	7324	7	:	:	:
6912	7324	8	(	(	-LRB-
6912	7324	9	1	1	LS
6912	7324	10	)	)	-RRB-
6912	7324	11	Drop	drop	VB
6912	7324	12	Cookies	Cookies	NNP
6912	7324	13	.	.	.
6912	7325	1	(	(	-LRB-
6912	7325	2	2	2	LS
6912	7325	3	)	)	-RRB-
6912	7325	4	Cut	Cut	NNP
6912	7325	5	or	or	CC
6912	7325	6	Rolled	Rolled	NNP
6912	7325	7	Cookies	Cookies	NNPS
6912	7325	8	.	.	.
6912	7326	1	TEXTURE	texture	NN
6912	7326	2	OF	of	IN
6912	7326	3	COOKIES.--Drop	COOKIES.--Drop	NNP
6912	7326	4	cookies	cookie	NNS
6912	7326	5	may	may	MD
6912	7326	6	or	or	CC
6912	7326	7	may	may	MD
6912	7326	8	not	not	RB
6912	7326	9	contain	contain	VB
6912	7326	10	fat	fat	NN
6912	7326	11	.	.	.
6912	7327	1	Cut	Cut	NNP
6912	7327	2	or	or	CC
6912	7327	3	rolled	roll	VBN
6912	7327	4	cookies	cookie	NNS
6912	7327	5	usually	usually	RB
6912	7327	6	contain	contain	VBP
6912	7327	7	fat	fat	NN
6912	7327	8	.	.	.
6912	7328	1	Since	since	IN
6912	7328	2	a	a	DT
6912	7328	3	dough	dough	NN
6912	7328	4	is	be	VBZ
6912	7328	5	prepared	prepare	VBN
6912	7328	6	in	in	IN
6912	7328	7	making	make	VBG
6912	7328	8	the	the	DT
6912	7328	9	latter	latter	JJ
6912	7328	10	kind	kind	NN
6912	7328	11	of	of	IN
6912	7328	12	cookies	cookie	NNS
6912	7328	13	,	,	,
6912	7328	14	fat	fat	NN
6912	7328	15	is	be	VBZ
6912	7328	16	needed	need	VBN
6912	7328	17	to	to	TO
6912	7328	18	make	make	VB
6912	7328	19	the	the	DT
6912	7328	20	mixture	mixture	NN
6912	7328	21	sufficiently	sufficiently	RB
6912	7328	22	tender	tender	JJ
6912	7328	23	.	.	.
6912	7329	1	A	a	DT
6912	7329	2	dough	dough	NN
6912	7329	3	containing	contain	VBG
6912	7329	4	little	little	JJ
6912	7329	5	or	or	CC
6912	7329	6	no	no	DT
6912	7329	7	fat	fat	NN
6912	7329	8	usually	usually	RB
6912	7329	9	produces	produce	VBZ
6912	7329	10	a	a	DT
6912	7329	11	tough	tough	JJ
6912	7329	12	cut	cut	NN
6912	7329	13	cooky	cooky	NN
6912	7329	14	.	.	.
6912	7330	1	A	a	DT
6912	7330	2	skilled	skilled	JJ
6912	7330	3	cooky	cooky	NN
6912	7330	4	maker	maker	NN
6912	7330	5	,	,	,
6912	7330	6	however	however	RB
6912	7330	7	,	,	,
6912	7330	8	can	can	MD
6912	7330	9	secure	secure	VB
6912	7330	10	a	a	DT
6912	7330	11	soft	soft	JJ
6912	7330	12	cut	cut	NN
6912	7330	13	cooky	cooky	NN
6912	7330	14	containing	contain	VBG
6912	7330	15	little	little	JJ
6912	7330	16	fat	fat	NN
6912	7330	17	by	by	IN
6912	7330	18	making	make	VBG
6912	7330	19	a	a	DT
6912	7330	20	very	very	RB
6912	7330	21	soft	soft	JJ
6912	7330	22	dough	dough	NN
6912	7330	23	.	.	.
6912	7331	1	If	if	IN
6912	7331	2	crisp	crisp	RB
6912	7331	3	,	,	,
6912	7331	4	cut	cut	VBN
6912	7331	5	cookies	cookie	NNS
6912	7331	6	are	be	VBP
6912	7331	7	desired	desire	VBN
6912	7331	8	,	,	,
6912	7331	9	the	the	DT
6912	7331	10	dough	dough	NN
6912	7331	11	should	should	MD
6912	7331	12	be	be	VB
6912	7331	13	rolled	roll	VBN
6912	7331	14	thin	thin	RB
6912	7331	15	.	.	.
6912	7332	1	To	to	TO
6912	7332	2	secure	secure	VB
6912	7332	3	soft	soft	JJ
6912	7332	4	cookies	cookie	NNS
6912	7332	5	roll	roll	VBP
6912	7332	6	the	the	DT
6912	7332	7	dough	dough	NN
6912	7332	8	to	to	IN
6912	7332	9	at	at	RB
6912	7332	10	least	least	JJS
6912	7332	11	1/4	1/4	CD
6912	7332	12	inch	inch	NN
6912	7332	13	thickness	thickness	NN
6912	7332	14	.	.	.
6912	7333	1	If	if	IN
6912	7333	2	cookies	cookie	NNS
6912	7333	3	containing	contain	VBG
6912	7333	4	fat	fat	NN
6912	7333	5	are	be	VBP
6912	7333	6	stored	store	VBN
6912	7333	7	in	in	IN
6912	7333	8	a	a	DT
6912	7333	9	tightly	tightly	RB
6912	7333	10	covered	cover	VBN
6912	7333	11	box	box	NN
6912	7333	12	,	,	,
6912	7333	13	they	-PRON-	PRP
6912	7333	14	become	become	VBP
6912	7333	15	softer	soft	JJR
6912	7333	16	after	after	IN
6912	7333	17	several	several	JJ
6912	7333	18	days	day	NNS
6912	7333	19	.	.	.
6912	7334	1	COMPARE	compare	VB
6912	7334	2	the	the	DT
6912	7334	3	recipe	recipe	NN
6912	7334	4	for	for	IN
6912	7334	5	Sugar	Sugar	NNP
6912	7334	6	Cookies	Cookies	NNPS
6912	7334	7	with	with	IN
6912	7334	8	that	that	DT
6912	7334	9	for	for	IN
6912	7334	10	Plain	Plain	NNP
6912	7334	11	Cake	Cake	NNP
6912	7334	12	.	.	.
6912	7335	1	Account	account	NN
6912	7335	2	for	for	IN
6912	7335	3	the	the	DT
6912	7335	4	difference	difference	NN
6912	7335	5	in	in	IN
6912	7335	6	the	the	DT
6912	7335	7	quantity	quantity	NN
6912	7335	8	of	of	IN
6912	7335	9	milk	milk	NN
6912	7335	10	.	.	.
6912	7336	1	Explain	explain	VB
6912	7336	2	why	why	WRB
6912	7336	3	the	the	DT
6912	7336	4	quantity	quantity	NN
6912	7336	5	of	of	IN
6912	7336	6	milk	milk	NN
6912	7336	7	is	be	VBZ
6912	7336	8	decreased	decrease	VBN
6912	7336	9	rather	rather	RB
6912	7336	10	than	than	IN
6912	7336	11	the	the	DT
6912	7336	12	quantity	quantity	NN
6912	7336	13	of	of	IN
6912	7336	14	flour	flour	NN
6912	7336	15	increased	increase	VBD
6912	7336	16	.	.	.
6912	7337	1	SUGAR	SUGAR	NNP
6912	7337	2	COOKIES	cookie	NNS
6912	7337	3	2	2	CD
6912	7337	4	cupfuls	cupful	NNS
6912	7337	5	flour	flour	NN
6912	7337	6	2	2	CD
6912	7337	7	teaspoonfuls	teaspoonful	NNS
6912	7337	8	baking	baking	NN
6912	7337	9	powder	powder	NN
6912	7337	10	1/2	1/2	CD
6912	7337	11	teaspoonful	teaspoonful	JJ
6912	7337	12	salt	salt	NN
6912	7337	13	1	1	CD
6912	7337	14	egg	egg	NN
6912	7337	15	1	1	CD
6912	7337	16	cupful	cupful	JJ
6912	7337	17	sugar	sugar	NN
6912	7337	18	1/2	1/2	CD
6912	7337	19	cupful	cupful	JJ
6912	7337	20	fat	fat	NN
6912	7337	21	Milk	milk	NN
6912	7337	22	or	or	CC
6912	7337	23	water	water	NN
6912	7337	24	(	(	-LRB-
6912	7337	25	about	about	RB
6912	7337	26	3/8	3/8	CD
6912	7337	27	cupful	cupful	JJ
6912	7337	28	)	)	-RRB-
6912	7337	29	1	1	CD
6912	7337	30	teaspoonful	teaspoonful	JJ
6912	7337	31	flavoring	flavoring	NN
6912	7337	32	or	or	CC
6912	7337	33	spice	spice	NN
6912	7337	34	Mix	mix	VB
6912	7337	35	as	as	IN
6912	7337	36	for	for	IN
6912	7337	37	Plain	Plain	NNP
6912	7337	38	Cake	Cake	NNP
6912	7337	39	(	(	-LRB-
6912	7337	40	do	do	VB
6912	7337	41	not	not	RB
6912	7337	42	separate	separate	VB
6912	7337	43	the	the	DT
6912	7337	44	eggs	egg	NNS
6912	7337	45	)	)	-RRB-
6912	7337	46	,	,	,
6912	7337	47	adding	add	VBG
6912	7337	48	just	just	RB
6912	7337	49	sufficient	sufficient	JJ
6912	7337	50	milk	milk	NN
6912	7337	51	to	to	TO
6912	7337	52	make	make	VB
6912	7337	53	the	the	DT
6912	7337	54	dough	dough	NN
6912	7337	55	stiff	stiff	VB
6912	7337	56	enough	enough	RB
6912	7337	57	to	to	TO
6912	7337	58	be	be	VB
6912	7337	59	rolled	roll	VBN
6912	7337	60	out	out	RP
6912	7337	61	.	.	.
6912	7338	1	Put	put	VB
6912	7338	2	the	the	DT
6912	7338	3	dough	dough	NN
6912	7338	4	in	in	IN
6912	7338	5	a	a	DT
6912	7338	6	cool	cool	JJ
6912	7338	7	place	place	NN
6912	7338	8	to	to	TO
6912	7338	9	chill	chill	VB
6912	7338	10	.	.	.
6912	7339	1	Roll	roll	VB
6912	7339	2	out	out	RP
6912	7339	3	in	in	IN
6912	7339	4	small	small	JJ
6912	7339	5	portions	portion	NNS
6912	7339	6	;	;	:
6912	7339	7	then	then	RB
6912	7339	8	sprinkle	sprinkle	VB
6912	7339	9	with	with	IN
6912	7339	10	sugar	sugar	NN
6912	7339	11	.	.	.
6912	7340	1	Cut	cut	NN
6912	7340	2	and	and	CC
6912	7340	3	bake	bake	VB
6912	7340	4	at	at	IN
6912	7340	5	375	375	CD
6912	7340	6	degrees	degree	NNS
6912	7340	7	F.	F.	NNP
6912	7340	8	10	10	CD
6912	7340	9	minutes	minute	NNS
6912	7340	10	or	or	CC
6912	7340	11	until	until	IN
6912	7340	12	browned	brown	VBN
6912	7340	13	.	.	.
6912	7341	1	SOUR	sour	JJ
6912	7341	2	MILK	milk	NN
6912	7341	3	OR	or	CC
6912	7341	4	CREAM	cream	NN
6912	7341	5	COOKIES	cookie	NNS
6912	7341	6	Follow	follow	VB
6912	7341	7	the	the	DT
6912	7341	8	recipe	recipe	NN
6912	7341	9	for	for	IN
6912	7341	10	Sugar	Sugar	NNP
6912	7341	11	Cookies	Cookies	NNPS
6912	7341	12	,	,	,
6912	7341	13	using	use	VBG
6912	7341	14	1/2	1/2	CD
6912	7341	15	cupful	cupful	JJ
6912	7341	16	of	of	IN
6912	7341	17	thick	thick	JJ
6912	7341	18	sour	sour	JJ
6912	7341	19	milk	milk	NN
6912	7341	20	or	or	CC
6912	7341	21	cream	cream	NN
6912	7341	22	in	in	IN
6912	7341	23	the	the	DT
6912	7341	24	place	place	NN
6912	7341	25	of	of	IN
6912	7341	26	sweet	sweet	JJ
6912	7341	27	milk	milk	NN
6912	7341	28	and	and	CC
6912	7341	29	adding	add	VBG
6912	7341	30	1/4	1/4	CD
6912	7341	31	teaspoonful	teaspoonful	JJ
6912	7341	32	of	of	IN
6912	7341	33	baking	bake	VBG
6912	7341	34	soda	soda	NN
6912	7341	35	.	.	.
6912	7342	1	If	if	IN
6912	7342	2	sour	sour	JJ
6912	7342	3	cream	cream	NN
6912	7342	4	is	be	VBZ
6912	7342	5	used	use	VBN
6912	7342	6	,	,	,
6912	7342	7	only	only	RB
6912	7342	8	1/3	1/3	CD
6912	7342	9	cupful	cupful	NN
6912	7342	10	(	(	-LRB-
6912	7342	11	instead	instead	RB
6912	7342	12	of	of	IN
6912	7342	13	1/2	1/2	CD
6912	7342	14	cupful	cupful	JJ
6912	7342	15	)	)	-RRB-
6912	7342	16	of	of	IN
6912	7342	17	fat	fat	NN
6912	7342	18	is	be	VBZ
6912	7342	19	needed	need	VBN
6912	7342	20	.	.	.
6912	7343	1	Nutmeg--1/2	nutmeg--1/2	RBR
6912	7343	2	teaspoonful	teaspoonful	JJ
6912	7343	3	--	--	:
6912	7343	4	is	be	VBZ
6912	7343	5	a	a	DT
6912	7343	6	pleasing	pleasing	JJ
6912	7343	7	flavoring	flavoring	NN
6912	7343	8	material	material	NN
6912	7343	9	for	for	IN
6912	7343	10	these	these	DT
6912	7343	11	cookies	cookie	NNS
6912	7343	12	.	.	.
6912	7344	1	For	for	IN
6912	7344	2	_	_	NNP
6912	7344	3	Ginger	Ginger	NNP
6912	7344	4	Cookies	Cookies	NNPS
6912	7344	5	_	_	NNP
6912	7344	6	,	,	,
6912	7344	7	vary	vary	VBP
6912	7344	8	the	the	DT
6912	7344	9	recipe	recipe	NN
6912	7344	10	for	for	IN
6912	7344	11	Sour	Sour	NNP
6912	7344	12	Cream	Cream	NNP
6912	7344	13	Cookies	Cookies	NNPS
6912	7344	14	as	as	IN
6912	7344	15	follows	follow	VBZ
6912	7344	16	:	:	:
6912	7344	17	Use	use	VB
6912	7344	18	1/2	1/2	CD
6912	7344	19	cupful	cupful	JJ
6912	7344	20	sugar	sugar	NN
6912	7344	21	and	and	CC
6912	7344	22	1/2	1/2	CD
6912	7344	23	cupful	cupful	JJ
6912	7344	24	molasses	molasse	NNS
6912	7344	25	instead	instead	RB
6912	7344	26	of	of	IN
6912	7344	27	1	1	CD
6912	7344	28	cupful	cupful	JJ
6912	7344	29	of	of	IN
6912	7344	30	sugar	sugar	NN
6912	7344	31	.	.	.
6912	7345	1	Increase	increase	VB
6912	7345	2	the	the	DT
6912	7345	3	baking	baking	NN
6912	7345	4	soda	soda	NN
6912	7345	5	to	to	IN
6912	7345	6	1/2	1/2	CD
6912	7345	7	teaspoonful	teaspoonful	JJ
6912	7345	8	.	.	.
6912	7346	1	For	for	IN
6912	7346	2	flavoring	flavor	VBG
6912	7346	3	use	use	NN
6912	7346	4	1	1	CD
6912	7346	5	teaspoonful	teaspoonful	JJ
6912	7346	6	ginger	ginger	NN
6912	7346	7	and	and	CC
6912	7346	8	1	1	CD
6912	7346	9	teaspoonful	teaspoonful	JJ
6912	7346	10	allspice	allspice	NN
6912	7346	11	.	.	.
6912	7347	1	Since	since	IN
6912	7347	2	the	the	DT
6912	7347	3	molasses	molasse	NNS
6912	7347	4	furnishes	furnish	VBZ
6912	7347	5	some	some	DT
6912	7347	6	moisture	moisture	NN
6912	7347	7	,	,	,
6912	7347	8	it	-PRON-	PRP
6912	7347	9	is	be	VBZ
6912	7347	10	usually	usually	RB
6912	7347	11	necessary	necessary	JJ
6912	7347	12	to	to	TO
6912	7347	13	add	add	VB
6912	7347	14	more	more	JJR
6912	7347	15	flour	flour	NN
6912	7347	16	or	or	CC
6912	7347	17	decrease	decrease	VB
6912	7347	18	the	the	DT
6912	7347	19	sour	sour	JJ
6912	7347	20	milk	milk	NN
6912	7347	21	or	or	CC
6912	7347	22	cream	cream	NN
6912	7347	23	.	.	.
6912	7348	1	COOKIES	cookie	NNS
6912	7348	2	WITH	with	IN
6912	7348	3	RAISIN	RAISIN	NNP
6912	7348	4	FILLING	FILLING	NNP
6912	7348	5	Prepare	Prepare	NNP
6912	7348	6	Sour	Sour	NNP
6912	7348	7	Cream	Cream	NNP
6912	7348	8	Cooky	Cooky	NNP
6912	7348	9	dough	dough	NN
6912	7348	10	.	.	.
6912	7349	1	Roll	roll	VB
6912	7349	2	the	the	DT
6912	7349	3	dough	dough	NN
6912	7349	4	into	into	IN
6912	7349	5	a	a	DT
6912	7349	6	thin	thin	JJ
6912	7349	7	sheet	sheet	NN
6912	7349	8	and	and	CC
6912	7349	9	cut	cut	VBD
6912	7349	10	it	-PRON-	PRP
6912	7349	11	into	into	IN
6912	7349	12	rounds	round	NNS
6912	7349	13	.	.	.
6912	7350	1	Spread	spread	VB
6912	7350	2	half	half	NN
6912	7350	3	of	of	IN
6912	7350	4	the	the	DT
6912	7350	5	rounds	round	NNS
6912	7350	6	with	with	IN
6912	7350	7	a	a	DT
6912	7350	8	thin	thin	JJ
6912	7350	9	layer	layer	NN
6912	7350	10	of	of	IN
6912	7350	11	Raisin	Raisin	NNP
6912	7350	12	Filling	Filling	NNP
6912	7350	13	(	(	-LRB-
6912	7350	14	see	see	VB
6912	7350	15	below	below	RB
6912	7350	16	)	)	-RRB-
6912	7350	17	.	.	.
6912	7351	1	Then	then	RB
6912	7351	2	cover	cover	VB
6912	7351	3	each	each	DT
6912	7351	4	round	round	NN
6912	7351	5	with	with	IN
6912	7351	6	another	another	DT
6912	7351	7	piece	piece	NN
6912	7351	8	of	of	IN
6912	7351	9	dough	dough	NN
6912	7351	10	.	.	.
6912	7352	1	Press	press	VB
6912	7352	2	the	the	DT
6912	7352	3	edges	edge	NNS
6912	7352	4	together	together	RB
6912	7352	5	.	.	.
6912	7353	1	Place	place	NN
6912	7353	2	on	on	IN
6912	7353	3	an	an	DT
6912	7353	4	oiled	oil	VBN
6912	7353	5	baking	baking	NN
6912	7353	6	sheet	sheet	NN
6912	7353	7	and	and	CC
6912	7353	8	bake	bake	NN
6912	7353	9	in	in	RP
6912	7353	10	a	a	DT
6912	7353	11	moderate	moderate	JJ
6912	7353	12	oven	oven	NN
6912	7353	13	.	.	.
6912	7354	1	RAISIN	RAISIN	NNP
6912	7354	2	FILLING	FILLING	NNP
6912	7354	3	1/2	1/2	CD
6912	7354	4	cupful	cupful	JJ
6912	7354	5	corn	corn	NN
6912	7354	6	sirup	sirup	NN
6912	7354	7	1	1	CD
6912	7354	8	cupful	cupful	JJ
6912	7354	9	seeded	seeded	JJ
6912	7354	10	raisins	raisin	NNS
6912	7354	11	1/4	1/4	CD
6912	7354	12	teaspoonful	teaspoonful	JJ
6912	7354	13	salt	salt	NN
6912	7354	14	Cook	Cook	NNP
6912	7354	15	these	these	DT
6912	7354	16	ingredients	ingredient	NNS
6912	7354	17	until	until	IN
6912	7354	18	the	the	DT
6912	7354	19	mixture	mixture	NN
6912	7354	20	is	be	VBZ
6912	7354	21	thick	thick	JJ
6912	7354	22	enough	enough	RB
6912	7354	23	to	to	TO
6912	7354	24	use	use	VB
6912	7354	25	as	as	IN
6912	7354	26	cake	cake	NN
6912	7354	27	filling	filling	NN
6912	7354	28	.	.	.
6912	7355	1	One	one	CD
6912	7355	2	fourth	fourth	JJ
6912	7355	3	cupful	cupful	NN
6912	7355	4	of	of	IN
6912	7355	5	chopped	chop	VBN
6912	7355	6	nuts	nut	NNS
6912	7355	7	may	may	MD
6912	7355	8	be	be	VB
6912	7355	9	added	add	VBN
6912	7355	10	.	.	.
6912	7356	1	One	one	CD
6912	7356	2	egg	egg	NN
6912	7356	3	may	may	MD
6912	7356	4	also	also	RB
6912	7356	5	be	be	VB
6912	7356	6	added	add	VBN
6912	7356	7	to	to	IN
6912	7356	8	the	the	DT
6912	7356	9	mixture	mixture	NN
6912	7356	10	just	just	RB
6912	7356	11	before	before	IN
6912	7356	12	removing	remove	VBG
6912	7356	13	from	from	IN
6912	7356	14	the	the	DT
6912	7356	15	fire	fire	NN
6912	7356	16	.	.	.
6912	7357	1	PEANUT	PEANUT	NNP
6912	7357	2	BUTTER	butter	NN
6912	7357	3	COOKIES	cookie	NNS
6912	7357	4	2	2	CD
6912	7357	5	1/2	1/2	CD
6912	7357	6	cupfuls	cupful	NNS
6912	7357	7	flour	flour	NN
6912	7357	8	3	3	CD
6912	7357	9	teaspoonfuls	teaspoonfuls	NNP
6912	7357	10	baking	baking	NN
6912	7357	11	powder	powder	NN
6912	7357	12	1/2	1/2	CD
6912	7357	13	teaspoonful	teaspoonful	JJ
6912	7357	14	baking	baking	NN
6912	7357	15	soda	soda	NN
6912	7357	16	1/2	1/2	CD
6912	7357	17	teaspoonful	teaspoonful	JJ
6912	7357	18	salt	salt	NN
6912	7357	19	1	1	CD
6912	7357	20	egg	egg	NN
6912	7357	21	1	1	CD
6912	7357	22	cupful	cupful	JJ
6912	7357	23	sugar	sugar	NN
6912	7357	24	3/4	3/4	CD
6912	7357	25	cupful	cupful	JJ
6912	7357	26	peanut	peanut	NN
6912	7357	27	butter	butter	NN
6912	7357	28	1	1	CD
6912	7357	29	cupful	cupful	JJ
6912	7357	30	sour	sour	JJ
6912	7357	31	milk	milk	NN
6912	7357	32	Mix	mix	NN
6912	7357	33	and	and	CC
6912	7357	34	bake	bake	VB
6912	7357	35	as	as	IN
6912	7357	36	Sugar	Sugar	NNP
6912	7357	37	Cookies	Cookies	NNPS
6912	7357	38	.	.	.
6912	7358	1	It	-PRON-	PRP
6912	7358	2	is	be	VBZ
6912	7358	3	especially	especially	RB
6912	7358	4	necessary	necessary	JJ
6912	7358	5	to	to	TO
6912	7358	6	make	make	VB
6912	7358	7	the	the	DT
6912	7358	8	dough	dough	NN
6912	7358	9	for	for	IN
6912	7358	10	these	these	DT
6912	7358	11	cookies	cookie	NNS
6912	7358	12	very	very	RB
6912	7358	13	soft	soft	JJ
6912	7358	14	.	.	.
6912	7359	1	It	-PRON-	PRP
6912	7359	2	requires	require	VBZ
6912	7359	3	skilful	skilful	JJ
6912	7359	4	handling	handling	NN
6912	7359	5	.	.	.
6912	7360	1	CORN	CORN	NNP
6912	7360	2	-	-	HYPH
6912	7360	3	MEAL	meal	NN
6912	7360	4	COOKIES	cookie	NNS
6912	7360	5	1/2	1/2	CD
6912	7360	6	cupful	cupful	JJ
6912	7360	7	melted	melt	VBN
6912	7360	8	fat	fat	JJ
6912	7360	9	1/2	1/2	CD
6912	7360	10	cupful	cupful	JJ
6912	7360	11	molasses	molasse	NNS
6912	7360	12	1/2	1/2	CD
6912	7360	13	cupful	cupful	JJ
6912	7360	14	corn	corn	NN
6912	7360	15	sirup	sirup	NN
6912	7360	16	1	1	CD
6912	7360	17	egg	egg	NN
6912	7360	18	6	6	CD
6912	7360	19	tablespoonfuls	tablespoonful	NNS
6912	7360	20	sour	sour	JJ
6912	7360	21	milk	milk	NN
6912	7360	22	1/2	1/2	CD
6912	7360	23	teaspoonful	teaspoonful	JJ
6912	7360	24	baking	baking	NN
6912	7360	25	soda	soda	NN
6912	7360	26	2	2	CD
6912	7360	27	teaspoonfuls	teaspoonful	NNS
6912	7360	28	baking	baking	NNP
6912	7360	29	powder	powder	NN
6912	7360	30	2	2	CD
6912	7360	31	cupfuls	cupful	NNS
6912	7360	32	corn	corn	NN
6912	7360	33	-	-	HYPH
6912	7360	34	meal	meal	NN
6912	7360	35	1	1	CD
6912	7360	36	cupful	cupful	JJ
6912	7360	37	wheat	wheat	NN
6912	7360	38	flour	flour	NN
6912	7360	39	1/2	1/2	CD
6912	7360	40	teaspoonful	teaspoonful	JJ
6912	7360	41	salt	salt	NN
6912	7360	42	Combine	combine	VB
6912	7360	43	the	the	DT
6912	7360	44	melted	melt	VBN
6912	7360	45	fat	fat	NN
6912	7360	46	,	,	,
6912	7360	47	molasses	molasse	NNS
6912	7360	48	,	,	,
6912	7360	49	sirup	sirup	NN
6912	7360	50	,	,	,
6912	7360	51	beaten	beat	VBN
6912	7360	52	egg	egg	NN
6912	7360	53	,	,	,
6912	7360	54	and	and	CC
6912	7360	55	milk	milk	NN
6912	7360	56	.	.	.
6912	7361	1	Sift	sift	VB
6912	7361	2	the	the	DT
6912	7361	3	dry	dry	JJ
6912	7361	4	ingredients	ingredient	NNS
6912	7361	5	and	and	CC
6912	7361	6	combine	combine	VB
6912	7361	7	with	with	IN
6912	7361	8	the	the	DT
6912	7361	9	liquid	liquid	NN
6912	7361	10	.	.	.
6912	7362	1	Drop	drop	VB
6912	7362	2	from	from	IN
6912	7362	3	a	a	DT
6912	7362	4	teaspoon	teaspoon	NN
6912	7362	5	on	on	IN
6912	7362	6	to	to	IN
6912	7362	7	a	a	DT
6912	7362	8	greased	greased	JJ
6912	7362	9	pan	pan	NN
6912	7362	10	and	and	CC
6912	7362	11	bake	bake	NN
6912	7362	12	in	in	IN
6912	7362	13	a	a	DT
6912	7362	14	moderate	moderate	JJ
6912	7362	15	oven	oven	NN
6912	7362	16	(	(	-LRB-
6912	7362	17	375	375	CD
6912	7362	18	degrees	degree	NNS
6912	7362	19	F.	F.	NNP
6912	7362	20	)	)	-RRB-
6912	7362	21	for	for	IN
6912	7362	22	15	15	CD
6912	7362	23	minutes	minute	NNS
6912	7362	24	.	.	.
6912	7363	1	This	this	DT
6912	7363	2	makes	make	VBZ
6912	7363	3	55	55	CD
6912	7363	4	to	to	TO
6912	7363	5	60	60	CD
6912	7363	6	cookies	cookie	NNS
6912	7363	7	about	about	IN
6912	7363	8	2	2	CD
6912	7363	9	inches	inch	NNS
6912	7363	10	in	in	IN
6912	7363	11	diameter	diameter	NN
6912	7363	12	.	.	.
6912	7364	1	(	(	-LRB-
6912	7364	2	Adapted	adapt	VBN
6912	7364	3	from	from	IN
6912	7364	4	_	_	NNP
6912	7364	5	United	United	NNP
6912	7364	6	States	States	NNP
6912	7364	7	Food	Food	NNP
6912	7364	8	Administration	Administration	NNP
6912	7364	9	Bulletin	Bulletin	NNP
6912	7364	10	_	_	NNP
6912	7364	11	.	.	.
6912	7364	12	)	)	-RRB-
6912	7365	1	QUESTIONS	QUESTIONS	NNP
6912	7365	2	How	how	WRB
6912	7365	3	does	do	VBZ
6912	7365	4	the	the	DT
6912	7365	5	method	method	NN
6912	7365	6	of	of	IN
6912	7365	7	preparing	prepare	VBG
6912	7365	8	cooky	cooky	JJ
6912	7365	9	mixture	mixture	NN
6912	7365	10	differ	differ	VBP
6912	7365	11	from	from	IN
6912	7365	12	that	that	DT
6912	7365	13	of	of	IN
6912	7365	14	preparing	prepare	VBG
6912	7365	15	cake	cake	NN
6912	7365	16	mixture	mixture	NN
6912	7365	17	?	?	.
6912	7366	1	Why	why	WRB
6912	7366	2	should	should	MD
6912	7366	3	cooky	cooky	VB
6912	7366	4	dough	dough	NN
6912	7366	5	be	be	VB
6912	7366	6	chilled	chill	VBN
6912	7366	7	before	before	IN
6912	7366	8	rolling	roll	VBG
6912	7366	9	out	out	RP
6912	7366	10	?	?	.
6912	7367	1	What	what	WP
6912	7367	2	can	can	MD
6912	7367	3	be	be	VB
6912	7367	4	done	do	VBN
6912	7367	5	to	to	IN
6912	7367	6	the	the	DT
6912	7367	7	cooky	cooky	JJ
6912	7367	8	cutter	cutter	NN
6912	7367	9	to	to	TO
6912	7367	10	prevent	prevent	VB
6912	7367	11	it	-PRON-	PRP
6912	7367	12	from	from	IN
6912	7367	13	sticking	stick	VBG
6912	7367	14	?	?	.
6912	7368	1	Why	why	WRB
6912	7368	2	is	be	VBZ
6912	7368	3	less	less	RBR
6912	7368	4	fat	fat	JJ
6912	7368	5	required	require	VBN
6912	7368	6	for	for	IN
6912	7368	7	Sour	Sour	NNP
6912	7368	8	Cream	Cream	NNP
6912	7368	9	than	than	IN
6912	7368	10	for	for	IN
6912	7368	11	Sour	Sour	NNP
6912	7368	12	Milk	Milk	NNP
6912	7368	13	Cookies	cookie	NNS
6912	7368	14	(	(	-LRB-
6912	7368	15	see	see	VB
6912	7368	16	Figure	Figure	NNP
6912	7368	17	64	64	CD
6912	7368	18	)	)	-RRB-
6912	7368	19	?	?	.
6912	7369	1	From	from	IN
6912	7369	2	the	the	DT
6912	7369	3	_	_	NNP
6912	7369	4	United	United	NNP
6912	7369	5	States	States	NNP
6912	7369	6	Department	Department	NNP
6912	7369	7	of	of	IN
6912	7369	8	Agriculture	Agriculture	NNP
6912	7369	9	_	_	NNP
6912	7369	10	,	,	,
6912	7369	11	Bulletin	Bulletin	NNP
6912	7369	12	No	no	UH
6912	7369	13	.	.	.
6912	7370	1	28	28	CD
6912	7370	2	,	,	,
6912	7370	3	find	find	VB
6912	7370	4	the	the	DT
6912	7370	5	per	per	IN
6912	7370	6	cent	cent	NN
6912	7370	7	of	of	IN
6912	7370	8	fat	fat	NN
6912	7370	9	in	in	IN
6912	7370	10	peanut	peanut	NN
6912	7370	11	butter	butter	NN
6912	7370	12	.	.	.
6912	7371	1	What	what	WP
6912	7371	2	is	be	VBZ
6912	7371	3	the	the	DT
6912	7371	4	per	per	IN
6912	7371	5	cent	cent	NN
6912	7371	6	of	of	IN
6912	7371	7	fat	fat	NN
6912	7371	8	in	in	IN
6912	7371	9	butter	butter	NN
6912	7371	10	(	(	-LRB-
6912	7371	11	see	see	VB
6912	7371	12	Figure	Figure	NNP
6912	7371	13	63	63	CD
6912	7371	14	)	)	-RRB-
6912	7371	15	?	?	.
6912	7372	1	If	if	IN
6912	7372	2	butter	butter	NN
6912	7372	3	were	be	VBD
6912	7372	4	substituted	substitute	VBN
6912	7372	5	for	for	IN
6912	7372	6	peanut	peanut	NN
6912	7372	7	butter	butter	NN
6912	7372	8	in	in	IN
6912	7372	9	Peanut	Peanut	NNP
6912	7372	10	Butter	Butter	NNP
6912	7372	11	Cookies	Cookies	NNPS
6912	7372	12	,	,	,
6912	7372	13	how	how	WRB
6912	7372	14	much	much	JJ
6912	7372	15	would	would	MD
6912	7372	16	be	be	VB
6912	7372	17	needed	need	VBN
6912	7372	18	to	to	TO
6912	7372	19	furnish	furnish	VB
6912	7372	20	the	the	DT
6912	7372	21	same	same	JJ
6912	7372	22	quantity	quantity	NN
6912	7372	23	of	of	IN
6912	7372	24	fat	fat	NN
6912	7372	25	?	?	.
6912	7373	1	LESSON	LESSON	NNP
6912	7373	2	CXLVIII	cxlviii	NN
6912	7373	3	CAKES	cake	NNS
6912	7373	4	WITHOUT	without	IN
6912	7373	5	EGGS	EGGS	NNP
6912	7373	6	OMITTING	omitting	NN
6912	7373	7	EGGS	EGGS	NNP
6912	7373	8	IN	in	IN
6912	7373	9	CAKE.--It	CAKE.--It	NNP
6912	7373	10	was	be	VBD
6912	7373	11	previously	previously	RB
6912	7373	12	stated	state	VBN
6912	7373	13	that	that	IN
6912	7373	14	2	2	CD
6912	7373	15	teaspoonfuls	teaspoonful	NNS
6912	7373	16	of	of	IN
6912	7373	17	baking	baking	NN
6912	7373	18	powder	powder	NN
6912	7373	19	are	be	VBP
6912	7373	20	required	require	VBN
6912	7373	21	to	to	TO
6912	7373	22	leaven	leaven	VB
6912	7373	23	1	1	CD
6912	7373	24	cupful	cupful	NN
6912	7373	25	of	of	IN
6912	7373	26	flour	flour	NN
6912	7373	27	when	when	WRB
6912	7373	28	no	no	DT
6912	7373	29	eggs	egg	NNS
6912	7373	30	are	be	VBP
6912	7373	31	used	use	VBN
6912	7373	32	.	.	.
6912	7374	1	The	the	DT
6912	7374	2	statement	statement	NN
6912	7374	3	was	be	VBD
6912	7374	4	also	also	RB
6912	7374	5	made	make	VBN
6912	7374	6	that	that	IN
6912	7374	7	the	the	DT
6912	7374	8	quantity	quantity	NN
6912	7374	9	of	of	IN
6912	7374	10	baking	baking	NN
6912	7374	11	powder	powder	NN
6912	7374	12	is	be	VBZ
6912	7374	13	reduced	reduce	VBN
6912	7374	14	when	when	WRB
6912	7374	15	eggs	egg	NNS
6912	7374	16	are	be	VBP
6912	7374	17	used	use	VBN
6912	7374	18	.	.	.
6912	7375	1	Hence	hence	RB
6912	7375	2	cakes	cake	NNS
6912	7375	3	made	make	VBN
6912	7375	4	with	with	IN
6912	7375	5	eggs	egg	NNS
6912	7375	6	require	require	VBP
6912	7375	7	less	less	JJR
6912	7375	8	than	than	IN
6912	7375	9	the	the	DT
6912	7375	10	proportionate	proportionate	NN
6912	7375	11	quantity	quantity	NN
6912	7375	12	of	of	IN
6912	7375	13	leavening	leavening	NN
6912	7375	14	given	give	VBN
6912	7375	15	above	above	RB
6912	7375	16	.	.	.
6912	7376	1	When	when	WRB
6912	7376	2	eggs	egg	NNS
6912	7376	3	are	be	VBP
6912	7376	4	omitted	omit	VBN
6912	7376	5	in	in	IN
6912	7376	6	a	a	DT
6912	7376	7	cake	cake	NN
6912	7376	8	,	,	,
6912	7376	9	it	-PRON-	PRP
6912	7376	10	is	be	VBZ
6912	7376	11	necessary	necessary	JJ
6912	7376	12	to	to	TO
6912	7376	13	use	use	VB
6912	7376	14	2	2	CD
6912	7376	15	teaspoonfuls	teaspoonful	NNS
6912	7376	16	of	of	IN
6912	7376	17	baking	bake	VBG
6912	7376	18	powder	powder	NN
6912	7376	19	(	(	-LRB-
6912	7376	20	or	or	CC
6912	7376	21	its	-PRON-	PRP$
6912	7376	22	equivalent	equivalent	NN
6912	7376	23	)	)	-RRB-
6912	7376	24	for	for	IN
6912	7376	25	each	each	DT
6912	7376	26	cupful	cupful	NN
6912	7376	27	of	of	IN
6912	7376	28	flour	flour	NN
6912	7376	29	.	.	.
6912	7377	1	The	the	DT
6912	7377	2	flavor	flavor	NN
6912	7377	3	of	of	IN
6912	7377	4	cakes	cake	NNS
6912	7377	5	is	be	VBZ
6912	7377	6	usually	usually	RB
6912	7377	7	improved	improve	VBN
6912	7377	8	when	when	WRB
6912	7377	9	eggs	egg	NNS
6912	7377	10	are	be	VBP
6912	7377	11	used	use	VBN
6912	7377	12	.	.	.
6912	7378	1	In	in	IN
6912	7378	2	eggless	eggless	JJ
6912	7378	3	cakes	cake	NNS
6912	7378	4	,	,	,
6912	7378	5	it	-PRON-	PRP
6912	7378	6	is	be	VBZ
6912	7378	7	advisable	advisable	JJ
6912	7378	8	to	to	TO
6912	7378	9	use	use	VB
6912	7378	10	spices	spice	NNS
6912	7378	11	or	or	CC
6912	7378	12	other	other	JJ
6912	7378	13	materials	material	NNS
6912	7378	14	of	of	IN
6912	7378	15	pronounced	pronounced	JJ
6912	7378	16	flavor	flavor	NN
6912	7378	17	.	.	.
6912	7379	1	Since	since	IN
6912	7379	2	eggs	egg	NNS
6912	7379	3	are	be	VBP
6912	7379	4	highly	highly	RB
6912	7379	5	nutritious	nutritious	JJ
6912	7379	6	,	,	,
6912	7379	7	their	-PRON-	PRP$
6912	7379	8	omission	omission	NN
6912	7379	9	in	in	IN
6912	7379	10	cake	cake	NN
6912	7379	11	decreases	decrease	VBZ
6912	7379	12	considerably	considerably	RB
6912	7379	13	the	the	DT
6912	7379	14	food	food	NN
6912	7379	15	value	value	NN
6912	7379	16	of	of	IN
6912	7379	17	the	the	DT
6912	7379	18	cake	cake	NN
6912	7379	19	.	.	.
6912	7380	1	Leavens	leaven	NNS
6912	7380	2	and	and	CC
6912	7380	3	flavoring	flavor	VBG
6912	7380	4	materials	material	NNS
6912	7380	5	(	(	-LRB-
6912	7380	6	except	except	IN
6912	7380	7	chocolate	chocolate	NN
6912	7380	8	)	)	-RRB-
6912	7380	9	used	use	VBN
6912	7380	10	in	in	IN
6912	7380	11	eggless	eggless	JJ
6912	7380	12	cakes	cake	NNS
6912	7380	13	have	have	VBP
6912	7380	14	practically	practically	RB
6912	7380	15	no	no	DT
6912	7380	16	food	food	NN
6912	7380	17	value	value	NN
6912	7380	18	.	.	.
6912	7381	1	APPLE	APPLE	NNP
6912	7381	2	SAUCE	SAUCE	VBN
6912	7381	3	CAKE	CAKE	NNS
6912	7381	4	2	2	CD
6912	7381	5	cupfuls	cupful	NNS
6912	7381	6	flour	flour	NN
6912	7381	7	1/8	1/8	CD
6912	7381	8	teaspoonful	teaspoonful	JJ
6912	7381	9	cloves	clove	NNS
6912	7381	10	1	1	CD
6912	7381	11	1/2	1/2	CD
6912	7381	12	teaspoonfuls	teaspoonfuls	NNP
6912	7381	13	cinnamon	cinnamon	NNP
6912	7381	14	1	1	CD
6912	7381	15	teaspoonful	teaspoonful	JJ
6912	7381	16	nutmeg	nutmeg	NNP
6912	7381	17	1	1	CD
6912	7381	18	teaspoonful	teaspoonful	JJ
6912	7381	19	baking	baking	NN
6912	7381	20	soda	soda	NN
6912	7381	21	1/4	1/4	CD
6912	7381	22	teaspoonful	teaspoonful	JJ
6912	7381	23	salt	salt	NN
6912	7381	24	1	1	CD
6912	7381	25	cupful	cupful	JJ
6912	7381	26	sugar	sugar	NN
6912	7381	27	1	1	CD
6912	7381	28	cupful	cupful	JJ
6912	7381	29	apple	apple	NN
6912	7381	30	sauce	sauce	NN
6912	7381	31	(	(	-LRB-
6912	7381	32	unsweetened	unsweetened	JJ
6912	7381	33	)	)	-RRB-
6912	7381	34	1/3	1/3	CD
6912	7381	35	cupful	cupful	JJ
6912	7381	36	fat	fat	NN
6912	7381	37	1	1	CD
6912	7381	38	cupful	cupful	JJ
6912	7381	39	raisins	raisin	NNS
6912	7381	40	,	,	,
6912	7381	41	cut	cut	VBN
6912	7381	42	in	in	IN
6912	7381	43	halves	half	NNS
6912	7381	44	Mix	mix	VB
6912	7381	45	the	the	DT
6912	7381	46	sugar	sugar	NN
6912	7381	47	and	and	CC
6912	7381	48	apple	apple	NN
6912	7381	49	sauce	sauce	NN
6912	7381	50	;	;	:
6912	7381	51	add	add	VB
6912	7381	52	the	the	DT
6912	7381	53	fat	fat	NN
6912	7381	54	.	.	.
6912	7382	1	Mix	mix	VB
6912	7382	2	the	the	DT
6912	7382	3	dry	dry	JJ
6912	7382	4	ingredients	ingredient	NNS
6912	7382	5	.	.	.
6912	7383	1	Through	through	IN
6912	7383	2	a	a	DT
6912	7383	3	sifter	sifter	NN
6912	7383	4	,	,	,
6912	7383	5	add	add	VB
6912	7383	6	them	-PRON-	PRP
6912	7383	7	to	to	IN
6912	7383	8	the	the	DT
6912	7383	9	apple	apple	NN
6912	7383	10	sauce	sauce	NN
6912	7383	11	mixture	mixture	NN
6912	7383	12	.	.	.
6912	7384	1	Flour	flour	VB
6912	7384	2	the	the	DT
6912	7384	3	raisins	raisin	NNS
6912	7384	4	and	and	CC
6912	7384	5	stir	stir	VB
6912	7384	6	them	-PRON-	PRP
6912	7384	7	into	into	IN
6912	7384	8	the	the	DT
6912	7384	9	batter	batter	NN
6912	7384	10	.	.	.
6912	7385	1	Turn	turn	VB
6912	7385	2	into	into	IN
6912	7385	3	a	a	DT
6912	7385	4	greased	grease	VBN
6912	7385	5	loaf	loaf	NN
6912	7385	6	-	-	HYPH
6912	7385	7	cake	cake	NN
6912	7385	8	pan	pan	NN
6912	7385	9	or	or	CC
6912	7385	10	into	into	IN
6912	7385	11	two	two	CD
6912	7385	12	layer	layer	NN
6912	7385	13	-	-	HYPH
6912	7385	14	cake	cake	NN
6912	7385	15	pans	pan	NNS
6912	7385	16	.	.	.
6912	7386	1	Bake	bake	VB
6912	7386	2	in	in	IN
6912	7386	3	a	a	DT
6912	7386	4	moderate	moderate	JJ
6912	7386	5	oven	oven	NN
6912	7386	6	(	(	-LRB-
6912	7386	7	375	375	CD
6912	7386	8	degrees	degree	NNS
6912	7386	9	F.	F.	NNP
6912	7386	10	)	)	-RRB-
6912	7386	11	.	.	.
6912	7387	1	If	if	IN
6912	7387	2	the	the	DT
6912	7387	3	cake	cake	NN
6912	7387	4	is	be	VBZ
6912	7387	5	baked	bake	VBN
6912	7387	6	in	in	IN
6912	7387	7	layers	layer	NNS
6912	7387	8	,	,	,
6912	7387	9	put	put	VBD
6912	7387	10	Raisin	Raisin	NNP
6912	7387	11	Filling	Filling	NNP
6912	7387	12	between	between	IN
6912	7387	13	them	-PRON-	PRP
6912	7387	14	,	,	,
6912	7387	15	but	but	CC
6912	7387	16	omit	omit	VB
6912	7387	17	the	the	DT
6912	7387	18	raisins	raisin	NNS
6912	7387	19	in	in	IN
6912	7387	20	the	the	DT
6912	7387	21	cake	cake	NN
6912	7387	22	batter	batter	NN
6912	7387	23	.	.	.
6912	7388	1	CHOCOLATE	CHOCOLATE	NNP
6912	7388	2	CAKE	CAKE	NNS
6912	7388	3	2	2	CD
6912	7388	4	cupfuls	cupfuls	NN
6912	7388	5	flour	flour	NN
6912	7388	6	2	2	CD
6912	7388	7	teaspoonfuls	teaspoonful	NNS
6912	7388	8	baking	baking	NN
6912	7388	9	powder	powder	NN
6912	7388	10	1	1	CD
6912	7388	11	teaspoonful	teaspoonful	JJ
6912	7388	12	salt	salt	NN
6912	7388	13	1/3	1/3	CD
6912	7388	14	cupful	cupful	JJ
6912	7388	15	cocoa	cocoa	NN
6912	7388	16	1/3	1/3	CD
6912	7388	17	cupful	cupful	JJ
6912	7388	18	water	water	NN
6912	7388	19	1/4	1/4	CD
6912	7388	20	cupful	cupful	JJ
6912	7388	21	fat	fat	NN
6912	7388	22	1/2	1/2	CD
6912	7388	23	teaspoonful	teaspoonful	JJ
6912	7388	24	baking	baking	NN
6912	7388	25	soda	soda	NN
6912	7388	26	1	1	CD
6912	7388	27	cupful	cupful	JJ
6912	7388	28	sugar	sugar	NNP
6912	7388	29	3/4	3/4	CD
6912	7388	30	cupful	cupful	JJ
6912	7388	31	sour	sour	JJ
6912	7388	32	milk	milk	NN
6912	7388	33	1	1	CD
6912	7388	34	teaspoonful	teaspoonful	JJ
6912	7388	35	vanilla	vanilla	NN
6912	7388	36	Mix	mix	VB
6912	7388	37	the	the	DT
6912	7388	38	cocoa	cocoa	NN
6912	7388	39	and	and	CC
6912	7388	40	water	water	NN
6912	7388	41	.	.	.
6912	7389	1	Stir	stir	VB
6912	7389	2	and	and	CC
6912	7389	3	cook	cook	VB
6912	7389	4	until	until	IN
6912	7389	5	a	a	DT
6912	7389	6	thick	thick	JJ
6912	7389	7	smooth	smooth	JJ
6912	7389	8	paste	paste	NN
6912	7389	9	is	be	VBZ
6912	7389	10	formed	form	VBN
6912	7389	11	.	.	.
6912	7390	1	Add	add	VB
6912	7390	2	the	the	DT
6912	7390	3	fat	fat	NN
6912	7390	4	.	.	.
6912	7391	1	If	if	IN
6912	7391	2	solid	solid	JJ
6912	7391	3	fat	fat	NN
6912	7391	4	is	be	VBZ
6912	7391	5	used	use	VBN
6912	7391	6	stir	stir	NN
6912	7391	7	until	until	IN
6912	7391	8	it	-PRON-	PRP
6912	7391	9	is	be	VBZ
6912	7391	10	melted	melt	VBN
6912	7391	11	.	.	.
6912	7392	1	Set	Set	VBN
6912	7392	2	aside	aside	RB
6912	7392	3	to	to	IN
6912	7392	4	cool	cool	JJ
6912	7392	5	.	.	.
6912	7393	1	Add	add	VB
6912	7393	2	the	the	DT
6912	7393	3	baking	baking	NN
6912	7393	4	soda	soda	NN
6912	7393	5	and	and	CC
6912	7393	6	mix	mix	VB
6912	7393	7	well	well	RB
6912	7393	8	.	.	.
6912	7394	1	Then	then	RB
6912	7394	2	add	add	VB
6912	7394	3	the	the	DT
6912	7394	4	sugar	sugar	NN
6912	7394	5	and	and	CC
6912	7394	6	sour	sour	JJ
6912	7394	7	milk	milk	NN
6912	7394	8	.	.	.
6912	7395	1	Through	through	IN
6912	7395	2	a	a	DT
6912	7395	3	sifter	sifter	NN
6912	7395	4	,	,	,
6912	7395	5	add	add	VB
6912	7395	6	the	the	DT
6912	7395	7	dry	dry	JJ
6912	7395	8	ingredients	ingredient	NNS
6912	7395	9	.	.	.
6912	7396	1	Then	then	RB
6912	7396	2	add	add	VB
6912	7396	3	the	the	DT
6912	7396	4	vanilla	vanilla	NN
6912	7396	5	.	.	.
6912	7397	1	Beat	beat	VB
6912	7397	2	well	well	RB
6912	7397	3	.	.	.
6912	7398	1	Bake	bake	VB
6912	7398	2	in	in	RP
6912	7398	3	two	two	CD
6912	7398	4	layers	layer	NNS
6912	7398	5	(	(	-LRB-
6912	7398	6	375	375	CD
6912	7398	7	degrees	degree	NNS
6912	7398	8	F.	F.	NNP
6912	7398	9	)	)	-RRB-
6912	7398	10	or	or	CC
6912	7398	11	in	in	IN
6912	7398	12	one	one	CD
6912	7398	13	sheet	sheet	NN
6912	7398	14	(	(	-LRB-
6912	7398	15	350	350	CD
6912	7398	16	degrees	degree	NNS
6912	7398	17	F.	F.	NNP
6912	7398	18	)	)	-RRB-
6912	7398	19	.	.	.
6912	7399	1	Use	use	VB
6912	7399	2	frosting	frosting	NN
6912	7399	3	or	or	CC
6912	7399	4	Chocolate	Chocolate	NNP
6912	7399	5	Filling	Filling	NNP
6912	7399	6	made	make	VBD
6912	7399	7	without	without	IN
6912	7399	8	eggs	egg	NNS
6912	7399	9	between	between	IN
6912	7399	10	the	the	DT
6912	7399	11	layers	layer	NNS
6912	7399	12	and	and	CC
6912	7399	13	frosting	frost	VBG
6912	7399	14	on	on	IN
6912	7399	15	the	the	DT
6912	7399	16	top	top	JJ
6912	7399	17	layer	layer	NN
6912	7399	18	.	.	.
6912	7400	1	If	if	IN
6912	7400	2	it	-PRON-	PRP
6912	7400	3	is	be	VBZ
6912	7400	4	desired	desire	VBN
6912	7400	5	to	to	TO
6912	7400	6	save	save	VB
6912	7400	7	sugar	sugar	NN
6912	7400	8	,	,	,
6912	7400	9	a	a	DT
6912	7400	10	thin	thin	JJ
6912	7400	11	layer	layer	NN
6912	7400	12	of	of	IN
6912	7400	13	Chocolate	Chocolate	NNP
6912	7400	14	Filling	Filling	NNP
6912	7400	15	may	may	MD
6912	7400	16	be	be	VB
6912	7400	17	used	use	VBN
6912	7400	18	between	between	IN
6912	7400	19	the	the	DT
6912	7400	20	layers	layer	NNS
6912	7400	21	and	and	CC
6912	7400	22	on	on	IN
6912	7400	23	the	the	DT
6912	7400	24	top	top	JJ
6912	7400	25	layer	layer	NN
6912	7400	26	.	.	.
6912	7401	1	SPICE	SPICE	VBN
6912	7401	2	CAKE	CAKE	NNP
6912	7401	3	1	1	CD
6912	7401	4	cupful	cupful	JJ
6912	7401	5	brown	brown	JJ
6912	7401	6	sugar	sugar	NN
6912	7401	7	1/4	1/4	CD
6912	7401	8	cupful	cupful	JJ
6912	7401	9	molasses	molasse	NNS
6912	7401	10	1	1	CD
6912	7401	11	cupful	cupful	JJ
6912	7401	12	seeded	seeded	JJ
6912	7401	13	raisins	raisin	NNS
6912	7401	14	3/4	3/4	CD
6912	7401	15	cupful	cupful	JJ
6912	7401	16	water	water	NN
6912	7401	17	1/2	1/2	CD
6912	7401	18	cupful	cupful	JJ
6912	7401	19	fat	fat	NN
6912	7401	20	1/2	1/2	CD
6912	7401	21	teaspoonful	teaspoonful	JJ
6912	7401	22	salt	salt	NN
6912	7401	23	1	1	CD
6912	7401	24	teaspoonful	teaspoonful	JJ
6912	7401	25	nutmeg	nutmeg	NNP
6912	7401	26	2	2	CD
6912	7401	27	teaspoonfuls	teaspoonfuls	NNP
6912	7401	28	cinnamon	cinnamon	NNP
6912	7401	29	1/8	1/8	CD
6912	7401	30	teaspoonful	teaspoonful	JJ
6912	7401	31	cloves	clove	NNS
6912	7401	32	2	2	CD
6912	7401	33	1/2	1/2	CD
6912	7401	34	cupfuls	cupful	NNS
6912	7401	35	flour	flour	NN
6912	7401	36	1/4	1/4	CD
6912	7401	37	teaspoonful	teaspoonful	JJ
6912	7401	38	baking	baking	NN
6912	7401	39	soda	soda	NN
6912	7401	40	3	3	CD
6912	7401	41	1/2	1/2	CD
6912	7401	42	teaspoonfuls	teaspoonful	NNS
6912	7401	43	baking	bake	VBG
6912	7401	44	powder	powder	NN
6912	7401	45	In	in	IN
6912	7401	46	a	a	DT
6912	7401	47	saucepan	saucepan	NN
6912	7401	48	mix	mix	NN
6912	7401	49	all	all	PDT
6912	7401	50	the	the	DT
6912	7401	51	ingredients	ingredient	NNS
6912	7401	52	except	except	IN
6912	7401	53	flour	flour	NN
6912	7401	54	and	and	CC
6912	7401	55	leavening	leavening	NN
6912	7401	56	materials	material	NNS
6912	7401	57	.	.	.
6912	7402	1	Stir	stir	VB
6912	7402	2	and	and	CC
6912	7402	3	cook	cook	VB
6912	7402	4	the	the	DT
6912	7402	5	mixture	mixture	NN
6912	7402	6	at	at	IN
6912	7402	7	boiling	boil	VBG
6912	7402	8	temperature	temperature	NN
6912	7402	9	for	for	IN
6912	7402	10	3	3	CD
6912	7402	11	minutes	minute	NNS
6912	7402	12	.	.	.
6912	7403	1	Set	Set	VBN
6912	7403	2	aside	aside	RB
6912	7403	3	to	to	IN
6912	7403	4	cool	cool	JJ
6912	7403	5	.	.	.
6912	7404	1	Through	through	IN
6912	7404	2	a	a	DT
6912	7404	3	sifter	sifter	NN
6912	7404	4	,	,	,
6912	7404	5	add	add	VB
6912	7404	6	the	the	DT
6912	7404	7	leavening	leavening	NN
6912	7404	8	materials	material	NNS
6912	7404	9	and	and	CC
6912	7404	10	flour	flour	NN
6912	7404	11	.	.	.
6912	7405	1	Beat	beat	VB
6912	7405	2	well	well	RB
6912	7405	3	.	.	.
6912	7406	1	Turn	turn	VB
6912	7406	2	into	into	IN
6912	7406	3	an	an	DT
6912	7406	4	oiled	oil	VBN
6912	7406	5	loaf	loaf	NN
6912	7406	6	-	-	HYPH
6912	7406	7	cake	cake	NN
6912	7406	8	pan	pan	NN
6912	7406	9	and	and	CC
6912	7406	10	bake	bake	VB
6912	7406	11	in	in	IN
6912	7406	12	a	a	DT
6912	7406	13	moderate	moderate	JJ
6912	7406	14	oven	oven	NN
6912	7406	15	(	(	-LRB-
6912	7406	16	350	350	CD
6912	7406	17	degrees	degree	NNS
6912	7406	18	F.	F.	NNP
6912	7406	19	)	)	-RRB-
6912	7406	20	from	from	IN
6912	7406	21	45	45	CD
6912	7406	22	to	to	TO
6912	7406	23	60	60	CD
6912	7406	24	minutes	minute	NNS
6912	7406	25	.	.	.
6912	7407	1	Chopped	Chopped	NNP
6912	7407	2	nuts--1/2	nuts--1/2	NNP
6912	7407	3	cupful	cupful	NN
6912	7407	4	--	--	:
6912	7407	5	may	may	MD
6912	7407	6	be	be	VB
6912	7407	7	added	add	VBN
6912	7407	8	to	to	IN
6912	7407	9	this	this	DT
6912	7407	10	cake	cake	NN
6912	7407	11	.	.	.
6912	7408	1	This	this	DT
6912	7408	2	addition	addition	NN
6912	7408	3	,	,	,
6912	7408	4	however	however	RB
6912	7408	5	,	,	,
6912	7408	6	increases	increase	VBZ
6912	7408	7	the	the	DT
6912	7408	8	cost	cost	NN
6912	7408	9	.	.	.
6912	7409	1	For	for	IN
6912	7409	2	economy	economy	NN
6912	7409	3	the	the	DT
6912	7409	4	raisins	raisin	NNS
6912	7409	5	may	may	MD
6912	7409	6	be	be	VB
6912	7409	7	omitted	omit	VBN
6912	7409	8	.	.	.
6912	7410	1	NOTE.--Various	note.--various	JJ
6912	7410	2	changes	change	NNS
6912	7410	3	occur	occur	VBP
6912	7410	4	when	when	WRB
6912	7410	5	certain	certain	JJ
6912	7410	6	of	of	IN
6912	7410	7	the	the	DT
6912	7410	8	ingredients	ingredient	NNS
6912	7410	9	of	of	IN
6912	7410	10	this	this	DT
6912	7410	11	cake	cake	NN
6912	7410	12	are	be	VBP
6912	7410	13	cooked	cook	VBN
6912	7410	14	,	,	,
6912	7410	15	viz	viz	NNP
6912	7410	16	.	.	NNP
6912	7410	17	,	,	,
6912	7410	18	(	(	-LRB-
6912	7410	19	_	_	NNP
6912	7410	20	a	a	DT
6912	7410	21	_	_	NNP
6912	7410	22	)	)	-RRB-
6912	7410	23	The	the	DT
6912	7410	24	sugar	sugar	NN
6912	7410	25	is	be	VBZ
6912	7410	26	dissolved	dissolve	VBN
6912	7410	27	(	(	-LRB-
6912	7410	28	_	_	NNP
6912	7410	29	b	b	NNP
6912	7410	30	_	_	NNP
6912	7410	31	)	)	-RRB-
6912	7410	32	The	the	DT
6912	7410	33	raisins	raisin	NNS
6912	7410	34	are	be	VBP
6912	7410	35	softened	soften	VBN
6912	7410	36	(	(	-LRB-
6912	7410	37	_	_	NNP
6912	7410	38	c	c	NNP
6912	7410	39	_	_	NNP
6912	7410	40	)	)	-RRB-
6912	7410	41	The	the	DT
6912	7410	42	fat	fat	NN
6912	7410	43	is	be	VBZ
6912	7410	44	melted	melt	VBN
6912	7410	45	(	(	-LRB-
6912	7410	46	_	_	NNP
6912	7410	47	d	d	NNP
6912	7410	48	_	_	NNP
6912	7410	49	)	)	-RRB-
6912	7410	50	The	the	DT
6912	7410	51	spices	spice	NNS
6912	7410	52	are	be	VBP
6912	7410	53	improved	improve	VBN
6912	7410	54	in	in	IN
6912	7410	55	flavor	flavor	NN
6912	7410	56	.	.	.
6912	7411	1	QUESTIONS	questions	VB
6912	7411	2	What	what	WP
6912	7411	3	materials	material	NNS
6912	7411	4	in	in	IN
6912	7411	5	Apple	Apple	NNP
6912	7411	6	Sauce	Sauce	NNP
6912	7411	7	Cake	Cake	NNP
6912	7411	8	leaven	leaven	VBD
6912	7411	9	it	-PRON-	PRP
6912	7411	10	?	?	.
6912	7412	1	What	what	WDT
6912	7412	2	ingredient	ingredient	NN
6912	7412	3	usually	usually	RB
6912	7412	4	present	present	JJ
6912	7412	5	in	in	IN
6912	7412	6	cake	cake	NN
6912	7412	7	recipes	recipe	NNS
6912	7412	8	is	be	VBZ
6912	7412	9	omitted	omit	VBN
6912	7412	10	in	in	IN
6912	7412	11	this	this	DT
6912	7412	12	cake	cake	NN
6912	7412	13	?	?	.
6912	7413	1	What	what	WP
6912	7413	2	takes	take	VBZ
6912	7413	3	the	the	DT
6912	7413	4	place	place	NN
6912	7413	5	of	of	IN
6912	7413	6	this	this	DT
6912	7413	7	ingredient	ingredient	NN
6912	7413	8	?	?	.
6912	7414	1	In	in	IN
6912	7414	2	Chocolate	Chocolate	NNP
6912	7414	3	Cake	Cake	NNP
6912	7414	4	,	,	,
6912	7414	5	how	how	WRB
6912	7414	6	much	much	JJ
6912	7414	7	baking	baking	NN
6912	7414	8	soda	soda	NN
6912	7414	9	is	be	VBZ
6912	7414	10	required	require	VBN
6912	7414	11	to	to	TO
6912	7414	12	neutralize	neutralize	VB
6912	7414	13	the	the	DT
6912	7414	14	acid	acid	NN
6912	7414	15	of	of	IN
6912	7414	16	the	the	DT
6912	7414	17	sour	sour	JJ
6912	7414	18	milk	milk	NN
6912	7414	19	?	?	.
6912	7415	1	For	for	IN
6912	7415	2	what	what	WDT
6912	7415	3	purpose	purpose	NN
6912	7415	4	is	be	VBZ
6912	7415	5	the	the	DT
6912	7415	6	additional	additional	JJ
6912	7415	7	quantity	quantity	NN
6912	7415	8	used	use	VBN
6912	7415	9	?	?	.
6912	7416	1	What	what	WP
6912	7416	2	is	be	VBZ
6912	7416	3	the	the	DT
6912	7416	4	purpose	purpose	NN
6912	7416	5	of	of	IN
6912	7416	6	cooking	cook	VBG
6912	7416	7	the	the	DT
6912	7416	8	cocoa	cocoa	NN
6912	7416	9	and	and	CC
6912	7416	10	water	water	NN
6912	7416	11	(	(	-LRB-
6912	7416	12	see	see	VB
6912	7416	13	_	_	NNP
6912	7416	14	Cocoa	Cocoa	NNP
6912	7416	15	and	and	CC
6912	7416	16	Chocolate	Chocolate	NNP
6912	7416	17	_	_	NNP
6912	7416	18	)	)	-RRB-
6912	7416	19	?	?	.
6912	7417	1	Determine	determine	VB
6912	7417	2	the	the	DT
6912	7417	3	difference	difference	NN
6912	7417	4	in	in	IN
6912	7417	5	the	the	DT
6912	7417	6	cost	cost	NN
6912	7417	7	of	of	IN
6912	7417	8	Chocolate	Chocolate	NNP
6912	7417	9	Cake	Cake	NNP
6912	7417	10	with	with	IN
6912	7417	11	and	and	CC
6912	7417	12	without	without	IN
6912	7417	13	eggs	egg	NNS
6912	7417	14	.	.	.
6912	7418	1	What	what	WDT
6912	7418	2	ingredient	ingredient	NN
6912	7418	3	in	in	IN
6912	7418	4	Spice	Spice	NNP
6912	7418	5	Cake	Cake	NNP
6912	7418	6	contains	contain	VBZ
6912	7418	7	a	a	DT
6912	7418	8	small	small	JJ
6912	7418	9	quantity	quantity	NN
6912	7418	10	of	of	IN
6912	7418	11	acid	acid	NN
6912	7418	12	?	?	.
6912	7419	1	Explain	explain	VB
6912	7419	2	why	why	WRB
6912	7419	3	baking	baking	NN
6912	7419	4	soda	soda	NN
6912	7419	5	is	be	VBZ
6912	7419	6	an	an	DT
6912	7419	7	ingredient	ingredient	NN
6912	7419	8	of	of	IN
6912	7419	9	this	this	DT
6912	7419	10	ingredient	ingredient	NN
6912	7419	11	.	.	.
6912	7420	1	Why	why	WRB
6912	7420	2	should	should	MD
6912	7420	3	the	the	DT
6912	7420	4	cooked	cooked	JJ
6912	7420	5	mixture	mixture	NN
6912	7420	6	of	of	IN
6912	7420	7	Spice	Spice	NNP
6912	7420	8	Cake	Cake	NNP
6912	7420	9	be	be	VB
6912	7420	10	cool	cool	JJ
6912	7420	11	before	before	IN
6912	7420	12	the	the	DT
6912	7420	13	remaining	remain	VBG
6912	7420	14	ingredients	ingredient	NNS
6912	7420	15	are	be	VBP
6912	7420	16	added	add	VBN
6912	7420	17	?	?	.
6912	7421	1	RELATED	related	JJ
6912	7421	2	WORK	work	NN
6912	7421	3	LESSON	lesson	RB
6912	7421	4	CXLIX	CXLIX	NNS
6912	7421	5	THE	the	DT
6912	7421	6	LUNCHEON	luncheon	JJ
6912	7421	7	BOX	BOX	NNP
6912	7421	8	The	the	DT
6912	7421	9	luncheon	luncheon	NN
6912	7421	10	box	box	NN
6912	7421	11	most	most	RBS
6912	7421	12	commonly	commonly	RB
6912	7421	13	used	use	VBN
6912	7421	14	is	be	VBZ
6912	7421	15	of	of	IN
6912	7421	16	pasteboard	pasteboard	NN
6912	7421	17	or	or	CC
6912	7421	18	tin	tin	NN
6912	7421	19	.	.	.
6912	7422	1	Both	both	CC
6912	7422	2	these	these	DT
6912	7422	3	materials	material	NNS
6912	7422	4	have	have	VBP
6912	7422	5	advantages	advantage	NNS
6912	7422	6	and	and	CC
6912	7422	7	disadvantages	disadvantage	NNS
6912	7422	8	.	.	.
6912	7423	1	Bread	bread	NN
6912	7423	2	and	and	CC
6912	7423	3	cake	cake	NN
6912	7423	4	are	be	VBP
6912	7423	5	prevented	prevent	VBN
6912	7423	6	from	from	IN
6912	7423	7	drying	dry	VBG
6912	7423	8	out	out	RP
6912	7423	9	when	when	WRB
6912	7423	10	placed	place	VBN
6912	7423	11	in	in	IN
6912	7423	12	a	a	DT
6912	7423	13	tightly	tightly	RB
6912	7423	14	covered	cover	VBN
6912	7423	15	tin	tin	NN
6912	7423	16	box	box	NN
6912	7423	17	.	.	.
6912	7424	1	On	on	IN
6912	7424	2	the	the	DT
6912	7424	3	other	other	JJ
6912	7424	4	hand	hand	NN
6912	7424	5	,	,	,
6912	7424	6	food	food	NN
6912	7424	7	odors	odor	NNS
6912	7424	8	are	be	VBP
6912	7424	9	retained	retain	VBN
6912	7424	10	and	and	CC
6912	7424	11	one	one	CD
6912	7424	12	pronounced	pronounce	VBN
6912	7424	13	odor	odor	NN
6912	7424	14	may	may	MD
6912	7424	15	permeate	permeate	VB
6912	7424	16	all	all	DT
6912	7424	17	of	of	IN
6912	7424	18	the	the	DT
6912	7424	19	foods	food	NNS
6912	7424	20	.	.	.
6912	7425	1	But	but	CC
6912	7425	2	since	since	IN
6912	7425	3	dry	dry	JJ
6912	7425	4	bread	bread	NN
6912	7425	5	is	be	VBZ
6912	7425	6	unpalatable	unpalatable	JJ
6912	7425	7	,	,	,
6912	7425	8	the	the	DT
6912	7425	9	tin	tin	NN
6912	7425	10	box	box	NN
6912	7425	11	is	be	VBZ
6912	7425	12	considered	consider	VBN
6912	7425	13	more	more	RBR
6912	7425	14	satisfactory	satisfactory	JJ
6912	7425	15	.	.	.
6912	7426	1	It	-PRON-	PRP
6912	7426	2	should	should	MD
6912	7426	3	be	be	VB
6912	7426	4	kept	keep	VBN
6912	7426	5	clean	clean	JJ
6912	7426	6	and	and	CC
6912	7426	7	free	free	JJ
6912	7426	8	from	from	IN
6912	7426	9	odors	odor	NNS
6912	7426	10	,	,	,
6912	7426	11	should	should	MD
6912	7426	12	be	be	VB
6912	7426	13	emptied	empty	VBN
6912	7426	14	of	of	IN
6912	7426	15	its	-PRON-	PRP$
6912	7426	16	contents	content	NNS
6912	7426	17	every	every	DT
6912	7426	18	day	day	NN
6912	7426	19	,	,	,
6912	7426	20	washed	wash	VBD
6912	7426	21	(	(	-LRB-
6912	7426	22	scalded	scald	VBN
6912	7426	23	often	often	RB
6912	7426	24	)	)	-RRB-
6912	7426	25	,	,	,
6912	7426	26	and	and	CC
6912	7426	27	allowed	allow	VBN
6912	7426	28	to	to	TO
6912	7426	29	remain	remain	VB
6912	7426	30	open	open	JJ
6912	7426	31	all	all	DT
6912	7426	32	night	night	NN
6912	7426	33	.	.	.
6912	7427	1	The	the	DT
6912	7427	2	collapsible	collapsible	JJ
6912	7427	3	box	box	NN
6912	7427	4	is	be	VBZ
6912	7427	5	the	the	DT
6912	7427	6	most	most	RBS
6912	7427	7	convenient	convenient	JJ
6912	7427	8	.	.	.
6912	7428	1	For	for	IN
6912	7428	2	most	most	JJS
6912	7428	3	lunches	lunch	NNS
6912	7428	4	,	,	,
6912	7428	5	a	a	DT
6912	7428	6	teaspoon	teaspoon	NN
6912	7428	7	,	,	,
6912	7428	8	jelly	jelly	NNP
6912	7428	9	glass	glass	NN
6912	7428	10	,	,	,
6912	7428	11	and	and	CC
6912	7428	12	in	in	IN
6912	7428	13	some	some	DT
6912	7428	14	cases	case	NNS
6912	7428	15	a	a	DT
6912	7428	16	drinking	drinking	NN
6912	7428	17	cup	cup	NN
6912	7428	18	are	be	VBP
6912	7428	19	all	all	PDT
6912	7428	20	the	the	DT
6912	7428	21	"	"	``
6912	7428	22	dishes	dish	NNS
6912	7428	23	"	"	''
6912	7428	24	needed	need	VBN
6912	7428	25	.	.	.
6912	7429	1	The	the	DT
6912	7429	2	jelly	jelly	JJ
6912	7429	3	glass	glass	NN
6912	7429	4	may	may	MD
6912	7429	5	serve	serve	VB
6912	7429	6	for	for	IN
6912	7429	7	many	many	JJ
6912	7429	8	purposes	purpose	NNS
6912	7429	9	.	.	.
6912	7430	1	Cup	Cup	NNP
6912	7430	2	custard	custard	NN
6912	7430	3	may	may	MD
6912	7430	4	be	be	VB
6912	7430	5	steamed	steam	VBN
6912	7430	6	or	or	CC
6912	7430	7	baked	bake	VBN
6912	7430	8	in	in	IN
6912	7430	9	it	-PRON-	PRP
6912	7430	10	,	,	,
6912	7430	11	or	or	CC
6912	7430	12	it	-PRON-	PRP
6912	7430	13	makes	make	VBZ
6912	7430	14	an	an	DT
6912	7430	15	admirable	admirable	JJ
6912	7430	16	mold	mold	NN
6912	7430	17	for	for	IN
6912	7430	18	an	an	DT
6912	7430	19	individual	individual	JJ
6912	7430	20	steam	steam	NN
6912	7430	21	pudding	pudding	NN
6912	7430	22	.	.	.
6912	7431	1	Small	small	JJ
6912	7431	2	fruits	fruit	NNS
6912	7431	3	and	and	CC
6912	7431	4	fruit	fruit	NN
6912	7431	5	sauces	sauce	NNS
6912	7431	6	may	may	MD
6912	7431	7	also	also	RB
6912	7431	8	be	be	VB
6912	7431	9	carried	carry	VBN
6912	7431	10	in	in	IN
6912	7431	11	jelly	jelly	JJ
6912	7431	12	glasses	glass	NNS
6912	7431	13	.	.	.
6912	7432	1	MENU	menu	NN
6912	7432	2	MAKING	make	VBG
6912	7432	3	FOR	for	IN
6912	7432	4	THE	the	DT
6912	7432	5	LUNCHEON	LUNCHEON	NNP
6912	7432	6	BOX.--A	box.--a	XX
6912	7432	7	luncheon	luncheon	NN
6912	7432	8	box	box	NNP
6912	7432	9	may	may	MD
6912	7432	10	be	be	VB
6912	7432	11	made	make	VBN
6912	7432	12	a	a	DT
6912	7432	13	source	source	NN
6912	7432	14	of	of	IN
6912	7432	15	pleasure	pleasure	NN
6912	7432	16	to	to	IN
6912	7432	17	the	the	DT
6912	7432	18	school	school	NN
6912	7432	19	child	child	NN
6912	7432	20	or	or	CC
6912	7432	21	everyday	everyday	JJ
6912	7432	22	worker	worker	NN
6912	7432	23	.	.	.
6912	7433	1	To	to	TO
6912	7433	2	bring	bring	VB
6912	7433	3	this	this	DT
6912	7433	4	about	about	IN
6912	7433	5	,	,	,
6912	7433	6	the	the	DT
6912	7433	7	foods	food	NNS
6912	7433	8	must	must	MD
6912	7433	9	be	be	VB
6912	7433	10	varied	vary	VBN
6912	7433	11	on	on	IN
6912	7433	12	successive	successive	JJ
6912	7433	13	days	day	NNS
6912	7433	14	.	.	.
6912	7434	1	It	-PRON-	PRP
6912	7434	2	is	be	VBZ
6912	7434	3	not	not	RB
6912	7434	4	necessary	necessary	JJ
6912	7434	5	that	that	IN
6912	7434	6	each	each	DT
6912	7434	7	luncheon	luncheon	NN
6912	7434	8	consist	consist	VBP
6912	7434	9	of	of	IN
6912	7434	10	various	various	JJ
6912	7434	11	foods	food	NNS
6912	7434	12	.	.	.
6912	7435	1	Indeed	indeed	RB
6912	7435	2	,	,	,
6912	7435	3	many	many	JJ
6912	7435	4	kinds	kind	NNS
6912	7435	5	of	of	IN
6912	7435	6	food	food	NN
6912	7435	7	or	or	CC
6912	7435	8	foods	food	NNS
6912	7435	9	in	in	IN
6912	7435	10	great	great	JJ
6912	7435	11	quantity	quantity	NN
6912	7435	12	are	be	VBP
6912	7435	13	not	not	RB
6912	7435	14	desirable	desirable	JJ
6912	7435	15	for	for	IN
6912	7435	16	a	a	DT
6912	7435	17	child	child	NN
6912	7435	18	who	who	WP
6912	7435	19	sits	sit	VBZ
6912	7435	20	quietly	quietly	RB
6912	7435	21	at	at	IN
6912	7435	22	study	study	NN
6912	7435	23	much	much	JJ
6912	7435	24	of	of	IN
6912	7435	25	the	the	DT
6912	7435	26	day	day	NN
6912	7435	27	or	or	CC
6912	7435	28	for	for	IN
6912	7435	29	a	a	DT
6912	7435	30	person	person	NN
6912	7435	31	of	of	IN
6912	7435	32	sedentary	sedentary	JJ
6912	7435	33	occupation	occupation	NN
6912	7435	34	.	.	.
6912	7436	1	It	-PRON-	PRP
6912	7436	2	is	be	VBZ
6912	7436	3	both	both	CC
6912	7436	4	possible	possible	JJ
6912	7436	5	and	and	CC
6912	7436	6	necessary	necessary	JJ
6912	7436	7	,	,	,
6912	7436	8	however,--if	however,--if	VB
6912	7436	9	the	the	DT
6912	7436	10	luncheon	luncheon	NN
6912	7436	11	box	box	NNP
6912	7436	12	is	be	VBZ
6912	7436	13	not	not	RB
6912	7436	14	to	to	TO
6912	7436	15	become	become	VB
6912	7436	16	monotonous,--to	monotonous,--to	NNP
6912	7436	17	have	have	VBP
6912	7436	18	different	different	JJ
6912	7436	19	foods	food	NNS
6912	7436	20	for	for	IN
6912	7436	21	each	each	DT
6912	7436	22	day	day	NN
6912	7436	23	of	of	IN
6912	7436	24	the	the	DT
6912	7436	25	week	week	NN
6912	7436	26	.	.	.
6912	7437	1	As	as	IN
6912	7437	2	in	in	IN
6912	7437	3	any	any	DT
6912	7437	4	meal	meal	NN
6912	7437	5	,	,	,
6912	7437	6	all	all	DT
6912	7437	7	of	of	IN
6912	7437	8	the	the	DT
6912	7437	9	foodstuffs	foodstuff	NNS
6912	7437	10	should	should	MD
6912	7437	11	be	be	VB
6912	7437	12	represented	represent	VBN
6912	7437	13	in	in	IN
6912	7437	14	the	the	DT
6912	7437	15	food	food	NN
6912	7437	16	of	of	IN
6912	7437	17	a	a	DT
6912	7437	18	luncheon	luncheon	NN
6912	7437	19	box	box	NN
6912	7437	20	.	.	.
6912	7438	1	FOODS	foods	JJ
6912	7438	2	FOR	for	IN
6912	7438	3	THE	the	DT
6912	7438	4	LUNCHEON	LUNCHEON	NNP
6912	7438	5	BOX.--(1	box.--(1	NN
6912	7438	6	)	)	-RRB-
6912	7438	7	_	_	NNP
6912	7438	8	Sandwiches_.--Bread	sandwiches_.--bread	NN
6912	7438	9	is	be	VBZ
6912	7438	10	the	the	DT
6912	7438	11	basis	basis	NN
6912	7438	12	of	of	IN
6912	7438	13	almost	almost	RB
6912	7438	14	all	all	DT
6912	7438	15	box	box	NN
6912	7438	16	luncheons	luncheon	NNS
6912	7438	17	.	.	.
6912	7439	1	Since	since	IN
6912	7439	2	sandwiches	sandwich	NNS
6912	7439	3	furnish	furnish	VBP
6912	7439	4	the	the	DT
6912	7439	5	most	most	RBS
6912	7439	6	convenient	convenient	JJ
6912	7439	7	way	way	NN
6912	7439	8	of	of	IN
6912	7439	9	carrying	carry	VBG
6912	7439	10	foods	food	NNS
6912	7439	11	that	that	WDT
6912	7439	12	are	be	VBP
6912	7439	13	to	to	TO
6912	7439	14	be	be	VB
6912	7439	15	eaten	eat	VBN
6912	7439	16	with	with	IN
6912	7439	17	bread	bread	NN
6912	7439	18	,	,	,
6912	7439	19	they	-PRON-	PRP
6912	7439	20	invariably	invariably	RB
6912	7439	21	form	form	VBP
6912	7439	22	a	a	DT
6912	7439	23	part	part	NN
6912	7439	24	of	of	IN
6912	7439	25	every	every	DT
6912	7439	26	luncheon	luncheon	NN
6912	7439	27	.	.	.
6912	7440	1	Because	because	IN
6912	7440	2	they	-PRON-	PRP
6912	7440	3	are	be	VBP
6912	7440	4	used	use	VBN
6912	7440	5	so	so	RB
6912	7440	6	frequently	frequently	RB
6912	7440	7	they	-PRON-	PRP
6912	7440	8	should	should	MD
6912	7440	9	be	be	VB
6912	7440	10	varied	varied	JJ
6912	7440	11	.	.	.
6912	7441	1	Different	different	JJ
6912	7441	2	kinds	kind	NNS
6912	7441	3	of	of	IN
6912	7441	4	bread	bread	NN
6912	7441	5	,	,	,
6912	7441	6	such	such	JJ
6912	7441	7	as	as	IN
6912	7441	8	graham	graham	NNP
6912	7441	9	,	,	,
6912	7441	10	Boston	Boston	NNP
6912	7441	11	brown	brown	NNP
6912	7441	12	,	,	,
6912	7441	13	and	and	CC
6912	7441	14	nut	nut	NNP
6912	7441	15	bread	bread	NN
6912	7441	16	,	,	,
6912	7441	17	may	may	MD
6912	7441	18	be	be	VB
6912	7441	19	used	use	VBN
6912	7441	20	.	.	.
6912	7442	1	Variety	variety	NN
6912	7442	2	may	may	MD
6912	7442	3	be	be	VB
6912	7442	4	had	have	VBN
6912	7442	5	by	by	IN
6912	7442	6	serving	serve	VBG
6912	7442	7	bread	bread	NN
6912	7442	8	sometimes	sometimes	RB
6912	7442	9	in	in	IN
6912	7442	10	the	the	DT
6912	7442	11	form	form	NN
6912	7442	12	of	of	IN
6912	7442	13	muffins	muffin	NNS
6912	7442	14	or	or	CC
6912	7442	15	rolls	roll	NNS
6912	7442	16	.	.	.
6912	7443	1	The	the	DT
6912	7443	2	slices	slice	NNS
6912	7443	3	of	of	IN
6912	7443	4	bread	bread	NN
6912	7443	5	may	may	MD
6912	7443	6	be	be	VB
6912	7443	7	cut	cut	VBN
6912	7443	8	thin	thin	JJ
6912	7443	9	or	or	CC
6912	7443	10	thick	thick	JJ
6912	7443	11	to	to	TO
6912	7443	12	suit	suit	VB
6912	7443	13	the	the	DT
6912	7443	14	appetite	appetite	NN
6912	7443	15	of	of	IN
6912	7443	16	the	the	DT
6912	7443	17	eater	eater	NN
6912	7443	18	.	.	.
6912	7444	1	It	-PRON-	PRP
6912	7444	2	is	be	VBZ
6912	7444	3	often	often	RB
6912	7444	4	desirable	desirable	JJ
6912	7444	5	to	to	TO
6912	7444	6	leave	leave	VB
6912	7444	7	the	the	DT
6912	7444	8	crusts	crust	NNS
6912	7444	9	on	on	IN
6912	7444	10	the	the	DT
6912	7444	11	bread	bread	NN
6912	7444	12	.	.	.
6912	7445	1	Butter	butter	NN
6912	7445	2	should	should	MD
6912	7445	3	be	be	VB
6912	7445	4	creamed	cream	VBN
6912	7445	5	before	before	IN
6912	7445	6	spreading	spread	VBG
6912	7445	7	it	-PRON-	PRP
6912	7445	8	on	on	IN
6912	7445	9	the	the	DT
6912	7445	10	bread	bread	NN
6912	7445	11	.	.	.
6912	7446	1	If	if	IN
6912	7446	2	the	the	DT
6912	7446	3	sandwiches	sandwich	NNS
6912	7446	4	are	be	VBP
6912	7446	5	to	to	TO
6912	7446	6	be	be	VB
6912	7446	7	cut	cut	VBN
6912	7446	8	extremely	extremely	RB
6912	7446	9	thin	thin	JJ
6912	7446	10	,	,	,
6912	7446	11	spread	spread	VB
6912	7446	12	the	the	DT
6912	7446	13	bread	bread	NN
6912	7446	14	before	before	IN
6912	7446	15	cutting	cut	VBG
6912	7446	16	it	-PRON-	PRP
6912	7446	17	into	into	IN
6912	7446	18	slices	slice	NNS
6912	7446	19	.	.	.
6912	7447	1	If	if	IN
6912	7447	2	sandwiches	sandwich	NNS
6912	7447	3	are	be	VBP
6912	7447	4	prepared	prepare	VBN
6912	7447	5	some	some	DT
6912	7447	6	time	time	NN
6912	7447	7	before	before	IN
6912	7447	8	they	-PRON-	PRP
6912	7447	9	are	be	VBP
6912	7447	10	served	serve	VBN
6912	7447	11	,	,	,
6912	7447	12	they	-PRON-	PRP
6912	7447	13	can	can	MD
6912	7447	14	be	be	VB
6912	7447	15	kept	keep	VBN
6912	7447	16	moist	moist	JJ
6912	7447	17	by	by	IN
6912	7447	18	wrapping	wrap	VBG
6912	7447	19	in	in	IN
6912	7447	20	a	a	DT
6912	7447	21	dry	dry	JJ
6912	7447	22	towel	towel	NN
6912	7447	23	,	,	,
6912	7447	24	covered	cover	VBN
6912	7447	25	with	with	IN
6912	7447	26	a	a	DT
6912	7447	27	towel	towel	NN
6912	7447	28	wrung	wring	VBD
6912	7447	29	out	out	IN
6912	7447	30	of	of	IN
6912	7447	31	hot	hot	JJ
6912	7447	32	water	water	NN
6912	7447	33	.	.	.
6912	7448	1	The	the	DT
6912	7448	2	fillings	filling	NNS
6912	7448	3	for	for	IN
6912	7448	4	sandwiches	sandwich	NNS
6912	7448	5	offer	offer	VBP
6912	7448	6	many	many	JJ
6912	7448	7	variations	variation	NNS
6912	7448	8	.	.	.
6912	7449	1	They	-PRON-	PRP
6912	7449	2	may	may	MD
6912	7449	3	be	be	VB
6912	7449	4	divided	divide	VBN
6912	7449	5	into	into	IN
6912	7449	6	two	two	CD
6912	7449	7	classes	class	NNS
6912	7449	8	,	,	,
6912	7449	9	seasoned	seasoned	JJ
6912	7449	10	and	and	CC
6912	7449	11	sweet	sweet	JJ
6912	7449	12	.	.	.
6912	7450	1	_	_	NNP
6912	7450	2	Seasoned	seasoned	JJ
6912	7450	3	fillings	filling	NNS
6912	7450	4	_	_	NNP
6912	7450	5	may	may	MD
6912	7450	6	include	include	VB
6912	7450	7	meat	meat	NN
6912	7450	8	,	,	,
6912	7450	9	eggs	egg	NNS
6912	7450	10	,	,	,
6912	7450	11	cheese	cheese	NN
6912	7450	12	,	,	,
6912	7450	13	vegetables	vegetable	NNS
6912	7450	14	.	.	.
6912	7451	1	If	if	IN
6912	7451	2	meat	meat	NN
6912	7451	3	is	be	VBZ
6912	7451	4	used	use	VBN
6912	7451	5	,	,	,
6912	7451	6	it	-PRON-	PRP
6912	7451	7	may	may	MD
6912	7451	8	be	be	VB
6912	7451	9	cut	cut	VBN
6912	7451	10	in	in	IN
6912	7451	11	slices	slice	NNS
6912	7451	12	,	,	,
6912	7451	13	or	or	CC
6912	7451	14	chopped	chop	VBN
6912	7451	15	and	and	CC
6912	7451	16	mixed	mix	VBN
6912	7451	17	with	with	IN
6912	7451	18	a	a	DT
6912	7451	19	sauce	sauce	NN
6912	7451	20	.	.	.
6912	7452	1	If	if	IN
6912	7452	2	sliced	sliced	JJ
6912	7452	3	meat	meat	NN
6912	7452	4	is	be	VBZ
6912	7452	5	used	use	VBN
6912	7452	6	,	,	,
6912	7452	7	it	-PRON-	PRP
6912	7452	8	is	be	VBZ
6912	7452	9	well	well	JJ
6912	7452	10	to	to	TO
6912	7452	11	tear	tear	VB
6912	7452	12	it	-PRON-	PRP
6912	7452	13	into	into	IN
6912	7452	14	pieces	piece	NNS
6912	7452	15	.	.	.
6912	7453	1	(	(	-LRB-
6912	7453	2	This	this	DT
6912	7453	3	applies	apply	VBZ
6912	7453	4	also	also	RB
6912	7453	5	to	to	TO
6912	7453	6	lettuce	lettuce	VB
6912	7453	7	.	.	.
6912	7453	8	)	)	-RRB-
6912	7454	1	If	if	IN
6912	7454	2	it	-PRON-	PRP
6912	7454	3	is	be	VBZ
6912	7454	4	desired	desire	VBN
6912	7454	5	to	to	TO
6912	7454	6	lessen	lessen	VB
6912	7454	7	the	the	DT
6912	7454	8	quantity	quantity	NN
6912	7454	9	of	of	IN
6912	7454	10	meat	meat	NN
6912	7454	11	in	in	IN
6912	7454	12	a	a	DT
6912	7454	13	diet	diet	NN
6912	7454	14	,	,	,
6912	7454	15	the	the	DT
6912	7454	16	meat	meat	NN
6912	7454	17	should	should	MD
6912	7454	18	be	be	VB
6912	7454	19	chopped	chop	VBN
6912	7454	20	,	,	,
6912	7454	21	for	for	IN
6912	7454	22	it	-PRON-	PRP
6912	7454	23	has	have	VBZ
6912	7454	24	been	be	VBN
6912	7454	25	found	find	VBN
6912	7454	26	that	that	IN
6912	7454	27	only	only	RB
6912	7454	28	half	half	PDT
6912	7454	29	as	as	RB
6912	7454	30	much	much	JJ
6912	7454	31	meat	meat	NN
6912	7454	32	is	be	VBZ
6912	7454	33	required	require	VBN
6912	7454	34	when	when	WRB
6912	7454	35	it	-PRON-	PRP
6912	7454	36	is	be	VBZ
6912	7454	37	chopped	chop	VBN
6912	7454	38	and	and	CC
6912	7454	39	mixed	mix	VBN
6912	7454	40	with	with	IN
6912	7454	41	a	a	DT
6912	7454	42	dressing	dressing	NN
6912	7454	43	.	.	.
6912	7455	1	Either	either	CC
6912	7455	2	Salad	Salad	NNP
6912	7455	3	Dressing	Dressing	NNP
6912	7455	4	or	or	CC
6912	7455	5	White	White	NNP
6912	7455	6	Sauce	Sauce	NNP
6912	7455	7	may	may	MD
6912	7455	8	be	be	VB
6912	7455	9	combined	combine	VBN
6912	7455	10	with	with	IN
6912	7455	11	meat	meat	NN
6912	7455	12	.	.	.
6912	7456	1	A	a	DT
6912	7456	2	French	French	NNP
6912	7456	3	Dressing	Dressing	NNP
6912	7456	4	made	make	VBN
6912	7456	5	of	of	IN
6912	7456	6	vegetable	vegetable	JJ
6912	7456	7	oil	oil	NN
6912	7456	8	,	,	,
6912	7456	9	lemon	lemon	NN
6912	7456	10	juice	juice	NN
6912	7456	11	,	,	,
6912	7456	12	and	and	CC
6912	7456	13	seasonings	seasoning	NNS
6912	7456	14	is	be	VBZ
6912	7456	15	better	well	JJR
6912	7456	16	,	,	,
6912	7456	17	so	so	RB
6912	7456	18	far	far	RB
6912	7456	19	as	as	IN
6912	7456	20	ease	ease	NN
6912	7456	21	of	of	IN
6912	7456	22	digestion	digestion	NN
6912	7456	23	is	be	VBZ
6912	7456	24	concerned	concern	VBN
6912	7456	25	,	,	,
6912	7456	26	than	than	IN
6912	7456	27	Cream	cream	NN
6912	7456	28	or	or	CC
6912	7456	29	"	"	``
6912	7456	30	Boiled	boiled	JJ
6912	7456	31	"	"	''
6912	7456	32	Salad	Salad	NNP
6912	7456	33	Dressing	Dressing	NNP
6912	7456	34	.	.	.
6912	7457	1	If	if	IN
6912	7457	2	oil	oil	NN
6912	7457	3	is	be	VBZ
6912	7457	4	not	not	RB
6912	7457	5	palatable	palatable	JJ
6912	7457	6	,	,	,
6912	7457	7	learn	learn	VB
6912	7457	8	to	to	TO
6912	7457	9	like	like	VB
6912	7457	10	it	-PRON-	PRP
6912	7457	11	.	.	.
6912	7458	1	Any	any	DT
6912	7458	2	of	of	IN
6912	7458	3	the	the	DT
6912	7458	4	seasoned	season	VBN
6912	7458	5	fillings	filling	NNS
6912	7458	6	may	may	MD
6912	7458	7	be	be	VB
6912	7458	8	mixed	mix	VBN
6912	7458	9	with	with	IN
6912	7458	10	Salad	Salad	NNP
6912	7458	11	Dressing	Dressing	NNP
6912	7458	12	.	.	.
6912	7459	1	Sliced	sliced	JJ
6912	7459	2	tomatoes	tomato	NNS
6912	7459	3	spread	spread	VBD
6912	7459	4	with	with	IN
6912	7459	5	Mayonnaise	Mayonnaise	NNP
6912	7459	6	or	or	CC
6912	7459	7	Cream	Cream	NNP
6912	7459	8	Salad	Salad	NNP
6912	7459	9	Dressing	Dressing	NNP
6912	7459	10	,	,	,
6912	7459	11	chopped	chop	VBD
6912	7459	12	peanuts	peanut	NNS
6912	7459	13	mixed	mix	VBN
6912	7459	14	with	with	IN
6912	7459	15	salad	salad	NN
6912	7459	16	dressing	dressing	NN
6912	7459	17	,	,	,
6912	7459	18	sardines	sardine	NNS
6912	7459	19	or	or	CC
6912	7459	20	cold	cold	JJ
6912	7459	21	chicken	chicken	NN
6912	7459	22	with	with	IN
6912	7459	23	lemon	lemon	NN
6912	7459	24	juice	juice	NN
6912	7459	25	and	and	CC
6912	7459	26	paprika	paprika	NNP
6912	7459	27	make	make	VBP
6912	7459	28	tasty	tasty	NNP
6912	7459	29	sandwich	sandwich	NN
6912	7459	30	fillings	filling	NNS
6912	7459	31	.	.	.
6912	7460	1	_	_	NNP
6912	7460	2	Sweet	Sweet	NNP
6912	7460	3	fillings	filling	NNS
6912	7460	4	_	_	NN
6912	7460	5	for	for	IN
6912	7460	6	sandwiches	sandwich	NNS
6912	7460	7	include	include	VBP
6912	7460	8	:	:	:
6912	7460	9	preserved	preserve	VBN
6912	7460	10	or	or	CC
6912	7460	11	dried	dry	VBN
6912	7460	12	fruits	fruit	NNS
6912	7460	13	,	,	,
6912	7460	14	bananas	banana	NNS
6912	7460	15	,	,	,
6912	7460	16	nuts	nut	NNS
6912	7460	17	.	.	.
6912	7461	1	Sandwiches	sandwich	NNS
6912	7461	2	made	make	VBN
6912	7461	3	with	with	IN
6912	7461	4	a	a	DT
6912	7461	5	sweet	sweet	JJ
6912	7461	6	filling	filling	NN
6912	7461	7	are	be	VBP
6912	7461	8	most	most	RBS
6912	7461	9	popular	popular	JJ
6912	7461	10	among	among	IN
6912	7461	11	children	child	NNS
6912	7461	12	.	.	.
6912	7462	1	Some	some	DT
6912	7462	2	of	of	IN
6912	7462	3	them	-PRON-	PRP
6912	7462	4	make	make	VBP
6912	7462	5	good	good	JJ
6912	7462	6	substitutes	substitute	NNS
6912	7462	7	for	for	IN
6912	7462	8	cake	cake	NN
6912	7462	9	,	,	,
6912	7462	10	and	and	CC
6912	7462	11	are	be	VBP
6912	7462	12	much	much	RB
6912	7462	13	more	more	RBR
6912	7462	14	easily	easily	RB
6912	7462	15	digested	digested	JJ
6912	7462	16	.	.	.
6912	7463	1	The	the	DT
6912	7463	2	dried	dry	VBN
6912	7463	3	fruits	fruit	NNS
6912	7463	4	such	such	JJ
6912	7463	5	as	as	IN
6912	7463	6	dates	date	NNS
6912	7463	7	,	,	,
6912	7463	8	figs	fig	NNS
6912	7463	9	,	,	,
6912	7463	10	and	and	CC
6912	7463	11	prunes	prune	NNS
6912	7463	12	,	,	,
6912	7463	13	cooked	cooked	JJ
6912	7463	14	and	and	CC
6912	7463	15	combined	combine	VBN
6912	7463	16	with	with	IN
6912	7463	17	bread	bread	NN
6912	7463	18	and	and	CC
6912	7463	19	butter	butter	NN
6912	7463	20	,	,	,
6912	7463	21	make	make	VBP
6912	7463	22	excellent	excellent	JJ
6912	7463	23	foods	food	NNS
6912	7463	24	.	.	.
6912	7464	1	The	the	DT
6912	7464	2	growing	grow	VBG
6912	7464	3	child	child	NN
6912	7464	4	is	be	VBZ
6912	7464	5	apt	apt	JJ
6912	7464	6	to	to	TO
6912	7464	7	become	become	VB
6912	7464	8	anemic	anemic	JJ
6912	7464	9	.	.	.
6912	7465	1	Since	since	IN
6912	7465	2	prunes	prune	NNS
6912	7465	3	contain	contain	VBP
6912	7465	4	iron	iron	NN
6912	7465	5	,	,	,
6912	7465	6	they	-PRON-	PRP
6912	7465	7	should	should	MD
6912	7465	8	be	be	VB
6912	7465	9	frequently	frequently	RB
6912	7465	10	used	use	VBN
6912	7465	11	in	in	IN
6912	7465	12	children	child	NNS
6912	7465	13	's	's	POS
6912	7465	14	diet	diet	NN
6912	7465	15	.	.	.
6912	7466	1	Cooked	cooked	JJ
6912	7466	2	prunes	prune	NNS
6912	7466	3	--	--	:
6912	7466	4	seeded	seeded	JJ
6912	7466	5	and	and	CC
6912	7466	6	flavored	flavor	VBN
6912	7466	7	with	with	IN
6912	7466	8	lemon	lemon	NN
6912	7466	9	juice	juice	NN
6912	7466	10	--	--	:
6912	7466	11	make	make	VB
6912	7466	12	palatable	palatable	JJ
6912	7466	13	sandwiches	sandwich	NNS
6912	7466	14	,	,	,
6912	7466	15	especially	especially	RB
6912	7466	16	when	when	WRB
6912	7466	17	brown	brown	JJ
6912	7466	18	bread	bread	NN
6912	7466	19	is	be	VBZ
6912	7466	20	used	use	VBN
6912	7466	21	or	or	CC
6912	7466	22	a	a	DT
6912	7466	23	few	few	JJ
6912	7466	24	chopped	chop	VBN
6912	7466	25	nuts	nut	NNS
6912	7466	26	are	be	VBP
6912	7466	27	added	add	VBN
6912	7466	28	.	.	.
6912	7467	1	Breads	Breads	NNP
6912	7467	2	containing	contain	VBG
6912	7467	3	sugar	sugar	NN
6912	7467	4	or	or	CC
6912	7467	5	molasses	molasse	NNS
6912	7467	6	are	be	VBP
6912	7467	7	most	most	RBS
6912	7467	8	pleasing	pleasing	JJ
6912	7467	9	when	when	WRB
6912	7467	10	used	use	VBN
6912	7467	11	with	with	IN
6912	7467	12	a	a	DT
6912	7467	13	sweet	sweet	JJ
6912	7467	14	filling	filling	NN
6912	7467	15	.	.	.
6912	7468	1	Banana	Banana	NNP
6912	7468	2	sandwiches	sandwich	NNS
6912	7468	3	are	be	VBP
6912	7468	4	much	much	RB
6912	7468	5	improved	improve	VBN
6912	7468	6	by	by	IN
6912	7468	7	the	the	DT
6912	7468	8	addition	addition	NN
6912	7468	9	of	of	IN
6912	7468	10	lemon	lemon	NN
6912	7468	11	juice	juice	NN
6912	7468	12	or	or	CC
6912	7468	13	Salad	Salad	NNP
6912	7468	14	Dressing	Dressing	NNP
6912	7468	15	.	.	.
6912	7469	1	Nuts	nut	NNS
6912	7469	2	are	be	VBP
6912	7469	3	often	often	RB
6912	7469	4	combined	combine	VBN
6912	7469	5	with	with	IN
6912	7469	6	both	both	CC
6912	7469	7	sweet	sweet	JJ
6912	7469	8	and	and	CC
6912	7469	9	seasoned	seasoned	JJ
6912	7469	10	materials	material	NNS
6912	7469	11	;	;	:
6912	7469	12	their	-PRON-	PRP$
6912	7469	13	use	use	NN
6912	7469	14	gives	give	VBZ
6912	7469	15	opportunity	opportunity	NN
6912	7469	16	for	for	IN
6912	7469	17	variety	variety	NN
6912	7469	18	.	.	.
6912	7470	1	Chopped	chop	VBN
6912	7470	2	raisins	raisin	NNS
6912	7470	3	and	and	CC
6912	7470	4	nuts	nut	NNS
6912	7470	5	may	may	MD
6912	7470	6	be	be	VB
6912	7470	7	moistened	moisten	VBN
6912	7470	8	with	with	IN
6912	7470	9	grape	grape	NN
6912	7470	10	juice	juice	NN
6912	7470	11	and	and	CC
6912	7470	12	used	use	VBD
6912	7470	13	as	as	IN
6912	7470	14	sandwich	sandwich	NN
6912	7470	15	filling	fill	VBG
6912	7470	16	.	.	.
6912	7471	1	Chopped	chop	VBN
6912	7471	2	dates	date	NNS
6912	7471	3	,	,	,
6912	7471	4	apples	apple	NNS
6912	7471	5	,	,	,
6912	7471	6	and	and	CC
6912	7471	7	nuts	nut	NNS
6912	7471	8	mixed	mixed	JJ
6912	7471	9	with	with	IN
6912	7471	10	salad	salad	NN
6912	7471	11	dressing	dressing	NN
6912	7471	12	make	make	VB
6912	7471	13	a	a	DT
6912	7471	14	pleasing	pleasing	JJ
6912	7471	15	filling	filling	NN
6912	7471	16	.	.	.
6912	7472	1	Crushed	crush	VBN
6912	7472	2	maple	maple	NN
6912	7472	3	or	or	CC
6912	7472	4	brown	brown	JJ
6912	7472	5	sugar	sugar	NN
6912	7472	6	mixed	mix	VBN
6912	7472	7	with	with	IN
6912	7472	8	cream	cream	NN
6912	7472	9	or	or	CC
6912	7472	10	butter	butter	NN
6912	7472	11	and	and	CC
6912	7472	12	used	use	VBN
6912	7472	13	with	with	IN
6912	7472	14	whole	whole	JJ
6912	7472	15	wheat	wheat	NN
6912	7472	16	bread	bread	NN
6912	7472	17	is	be	VBZ
6912	7472	18	a	a	DT
6912	7472	19	favorite	favorite	JJ
6912	7472	20	sandwich	sandwich	NN
6912	7472	21	among	among	IN
6912	7472	22	children	child	NNS
6912	7472	23	.	.	.
6912	7473	1	(	(	-LRB-
6912	7473	2	2	2	LS
6912	7473	3	)	)	-RRB-
6912	7473	4	_	_	NNP
6912	7473	5	Relishes_.--Celery	relishes_.--celery	NN
6912	7473	6	,	,	,
6912	7473	7	olives	olive	NNS
6912	7473	8	,	,	,
6912	7473	9	and	and	CC
6912	7473	10	radishes	radish	NNS
6912	7473	11	serve	serve	VBP
6912	7473	12	as	as	IN
6912	7473	13	relishes	relish	NNS
6912	7473	14	for	for	IN
6912	7473	15	the	the	DT
6912	7473	16	luncheon	luncheon	NN
6912	7473	17	box	box	NNP
6912	7473	18	.	.	.
6912	7474	1	Celery	celery	NN
6912	7474	2	and	and	CC
6912	7474	3	olives	olive	NNS
6912	7474	4	(	(	-LRB-
6912	7474	5	especially	especially	RB
6912	7474	6	those	those	DT
6912	7474	7	stuffed	stuff	VBN
6912	7474	8	with	with	IN
6912	7474	9	pimentos	pimento	NNS
6912	7474	10	or	or	CC
6912	7474	11	nuts	nut	NNS
6912	7474	12	)	)	-RRB-
6912	7474	13	are	be	VBP
6912	7474	14	pleasing	pleasing	JJ
6912	7474	15	as	as	IN
6912	7474	16	a	a	DT
6912	7474	17	sandwich	sandwich	NN
6912	7474	18	filling	fill	VBG
6912	7474	19	.	.	.
6912	7475	1	Most	Most	JJS
6912	7475	2	relishes	relish	NNS
6912	7475	3	,	,	,
6912	7475	4	however	however	RB
6912	7475	5	,	,	,
6912	7475	6	are	be	VBP
6912	7475	7	more	more	RBR
6912	7475	8	suitable	suitable	JJ
6912	7475	9	for	for	IN
6912	7475	10	the	the	DT
6912	7475	11	luncheon	luncheon	NN
6912	7475	12	box	box	NN
6912	7475	13	of	of	IN
6912	7475	14	a	a	DT
6912	7475	15	mature	mature	JJ
6912	7475	16	person	person	NN
6912	7475	17	than	than	IN
6912	7475	18	for	for	IN
6912	7475	19	that	that	DT
6912	7475	20	of	of	IN
6912	7475	21	a	a	DT
6912	7475	22	child	child	NN
6912	7475	23	.	.	.
6912	7476	1	(	(	-LRB-
6912	7476	2	3	3	LS
6912	7476	3	)	)	-RRB-
6912	7476	4	_	_	NNP
6912	7476	5	Desserts_.--Cake	Desserts_.--Cake	NNP
6912	7476	6	is	be	VBZ
6912	7476	7	a	a	DT
6912	7476	8	common	common	JJ
6912	7476	9	constituent	constituent	NN
6912	7476	10	of	of	IN
6912	7476	11	the	the	DT
6912	7476	12	luncheon	luncheon	NN
6912	7476	13	box	box	NNP
6912	7476	14	.	.	.
6912	7477	1	Not	not	RB
6912	7477	2	all	all	DT
6912	7477	3	cakes	cake	NNS
6912	7477	4	,	,	,
6912	7477	5	however	however	RB
6912	7477	6	,	,	,
6912	7477	7	are	be	VBP
6912	7477	8	suitable	suitable	JJ
6912	7477	9	for	for	IN
6912	7477	10	luncheons	luncheon	NNS
6912	7477	11	.	.	.
6912	7478	1	For	for	IN
6912	7478	2	children	child	NNS
6912	7478	3	,	,	,
6912	7478	4	only	only	RB
6912	7478	5	the	the	DT
6912	7478	6	plainer	plainer	NN
6912	7478	7	cakes	cake	NNS
6912	7478	8	,	,	,
6912	7478	9	_	_	NNP
6912	7478	10	i.e.	i.e.	FW
6912	7478	11	_	_	NNP
6912	7478	12	those	those	DT
6912	7478	13	containing	contain	VBG
6912	7478	14	little	little	JJ
6912	7478	15	fat	fat	NN
6912	7478	16	,	,	,
6912	7478	17	should	should	MD
6912	7478	18	be	be	VB
6912	7478	19	used	use	VBN
6912	7478	20	.	.	.
6912	7479	1	Plain	plain	JJ
6912	7479	2	cake	cake	NN
6912	7479	3	and	and	CC
6912	7479	4	cookies	cookie	NNS
6912	7479	5	,	,	,
6912	7479	6	sponge	sponge	JJ
6912	7479	7	cake	cake	NN
6912	7479	8	,	,	,
6912	7479	9	lady	lady	NN
6912	7479	10	fingers	finger	NNS
6912	7479	11	,	,	,
6912	7479	12	and	and	CC
6912	7479	13	gingerbread	gingerbread	NN
6912	7479	14	(	(	-LRB-
6912	7479	15	if	if	IN
6912	7479	16	not	not	RB
6912	7479	17	too	too	RB
6912	7479	18	highly	highly	RB
6912	7479	19	spiced	spiced	JJ
6912	7479	20	)	)	-RRB-
6912	7479	21	are	be	VBP
6912	7479	22	also	also	RB
6912	7479	23	desirable	desirable	JJ
6912	7479	24	for	for	IN
6912	7479	25	the	the	DT
6912	7479	26	school	school	NN
6912	7479	27	luncheon	luncheon	NN
6912	7479	28	.	.	.
6912	7480	1	Cookies	cookie	NNS
6912	7480	2	or	or	CC
6912	7480	3	cakes	cake	NNS
6912	7480	4	baked	bake	VBD
6912	7480	5	in	in	IN
6912	7480	6	muffin	muffin	NNP
6912	7480	7	pans	pans	NNPS
6912	7480	8	are	be	VBP
6912	7480	9	more	more	RBR
6912	7480	10	suitable	suitable	JJ
6912	7480	11	for	for	IN
6912	7480	12	packing	pack	VBG
6912	7480	13	than	than	IN
6912	7480	14	cut	cut	JJ
6912	7480	15	pieces	piece	NNS
6912	7480	16	of	of	IN
6912	7480	17	cake	cake	NN
6912	7480	18	.	.	.
6912	7481	1	Most	Most	JJS
6912	7481	2	fresh	fresh	JJ
6912	7481	3	fruits	fruit	NNS
6912	7481	4	can	can	MD
6912	7481	5	be	be	VB
6912	7481	6	easily	easily	RB
6912	7481	7	packed	pack	VBN
6912	7481	8	in	in	IN
6912	7481	9	the	the	DT
6912	7481	10	luncheon	luncheon	NN
6912	7481	11	box	box	NN
6912	7481	12	.	.	.
6912	7482	1	As	as	IN
6912	7482	2	has	have	VBZ
6912	7482	3	been	be	VBN
6912	7482	4	mentioned	mention	VBN
6912	7482	5	,	,	,
6912	7482	6	grapes	grape	NNS
6912	7482	7	,	,	,
6912	7482	8	the	the	DT
6912	7482	9	small	small	JJ
6912	7482	10	fruits	fruit	NNS
6912	7482	11	such	such	JJ
6912	7482	12	as	as	IN
6912	7482	13	strawberries	strawberry	NNS
6912	7482	14	and	and	CC
6912	7482	15	raspberries	raspberry	NNS
6912	7482	16	,	,	,
6912	7482	17	sliced	slice	VBD
6912	7482	18	pineapple	pineapple	NN
6912	7482	19	,	,	,
6912	7482	20	or	or	CC
6912	7482	21	fruit	fruit	NN
6912	7482	22	sauces	sauce	NNS
6912	7482	23	may	may	MD
6912	7482	24	be	be	VB
6912	7482	25	carried	carry	VBN
6912	7482	26	in	in	IN
6912	7482	27	jelly	jelly	JJ
6912	7482	28	glasses	glass	NNS
6912	7482	29	.	.	.
6912	7483	1	Cup	Cup	NNP
6912	7483	2	custards	custard	NNS
6912	7483	3	and	and	CC
6912	7483	4	simple	simple	JJ
6912	7483	5	puddings	pudding	NNS
6912	7483	6	may	may	MD
6912	7483	7	be	be	VB
6912	7483	8	used	use	VBN
6912	7483	9	as	as	IN
6912	7483	10	desserts	dessert	NNS
6912	7483	11	.	.	.
6912	7484	1	If	if	IN
6912	7484	2	a	a	DT
6912	7484	3	child	child	NN
6912	7484	4	is	be	VBZ
6912	7484	5	permitted	permit	VBN
6912	7484	6	to	to	TO
6912	7484	7	have	have	VB
6912	7484	8	sweets	sweet	NNS
6912	7484	9	,	,	,
6912	7484	10	a	a	DT
6912	7484	11	little	little	JJ
6912	7484	12	candy	candy	NN
6912	7484	13	may	may	MD
6912	7484	14	be	be	VB
6912	7484	15	placed	place	VBN
6912	7484	16	in	in	IN
6912	7484	17	the	the	DT
6912	7484	18	luncheon	luncheon	NN
6912	7484	19	box	box	NN
6912	7484	20	;	;	:
6912	7484	21	it	-PRON-	PRP
6912	7484	22	is	be	VBZ
6912	7484	23	better	well	JJR
6912	7484	24	for	for	IN
6912	7484	25	a	a	DT
6912	7484	26	child	child	NN
6912	7484	27	to	to	TO
6912	7484	28	have	have	VB
6912	7484	29	candy	candy	NN
6912	7484	30	at	at	IN
6912	7484	31	the	the	DT
6912	7484	32	end	end	NN
6912	7484	33	of	of	IN
6912	7484	34	a	a	DT
6912	7484	35	luncheon	luncheon	NN
6912	7484	36	than	than	IN
6912	7484	37	after	after	IN
6912	7484	38	school	school	NN
6912	7484	39	(	(	-LRB-
6912	7484	40	see	see	VB
6912	7484	41	_	_	NNP
6912	7484	42	Use	Use	NNP
6912	7484	43	of	of	IN
6912	7484	44	Candy	Candy	NNP
6912	7484	45	in	in	IN
6912	7484	46	Diet	Diet	NNP
6912	7484	47	_	_	NNP
6912	7484	48	)	)	-RRB-
6912	7484	49	.	.	.
6912	7485	1	PACKING	pack	VBG
6912	7485	2	THE	the	DT
6912	7485	3	LUNCHEON.--Neatness	LUNCHEON.--Neatness	NNP
6912	7485	4	is	be	VBZ
6912	7485	5	an	an	DT
6912	7485	6	essential	essential	JJ
6912	7485	7	in	in	IN
6912	7485	8	an	an	DT
6912	7485	9	inviting	invite	VBG
6912	7485	10	luncheon	luncheon	NN
6912	7485	11	box	box	NN
6912	7485	12	.	.	.
6912	7486	1	All	all	DT
6912	7486	2	foods	food	NNS
6912	7486	3	should	should	MD
6912	7486	4	be	be	VB
6912	7486	5	wrapped	wrap	VBN
6912	7486	6	separately	separately	RB
6912	7486	7	in	in	IN
6912	7486	8	paraffin	paraffin	NNP
6912	7486	9	paper	paper	NN
6912	7486	10	,	,	,
6912	7486	11	and	and	CC
6912	7486	12	placed	place	VBD
6912	7486	13	neatly	neatly	RB
6912	7486	14	in	in	IN
6912	7486	15	the	the	DT
6912	7486	16	box	box	NN
6912	7486	17	.	.	.
6912	7487	1	Since	since	IN
6912	7487	2	some	some	DT
6912	7487	3	foods	food	NNS
6912	7487	4	crush	crush	VBP
6912	7487	5	readily	readily	RB
6912	7487	6	,	,	,
6912	7487	7	it	-PRON-	PRP
6912	7487	8	is	be	VBZ
6912	7487	9	not	not	RB
6912	7487	10	always	always	RB
6912	7487	11	possible	possible	JJ
6912	7487	12	to	to	TO
6912	7487	13	place	place	VB
6912	7487	14	the	the	DT
6912	7487	15	foods	food	NNS
6912	7487	16	to	to	TO
6912	7487	17	be	be	VB
6912	7487	18	eaten	eat	VBN
6912	7487	19	first	first	RB
6912	7487	20	on	on	IN
6912	7487	21	top	top	NN
6912	7487	22	,	,	,
6912	7487	23	but	but	CC
6912	7487	24	it	-PRON-	PRP
6912	7487	25	is	be	VBZ
6912	7487	26	desirable	desirable	JJ
6912	7487	27	to	to	TO
6912	7487	28	arrange	arrange	VB
6912	7487	29	the	the	DT
6912	7487	30	foods	food	NNS
6912	7487	31	so	so	IN
6912	7487	32	that	that	IN
6912	7487	33	not	not	RB
6912	7487	34	all	all	DT
6912	7487	35	of	of	IN
6912	7487	36	them	-PRON-	PRP
6912	7487	37	will	will	MD
6912	7487	38	have	have	VB
6912	7487	39	to	to	TO
6912	7487	40	be	be	VB
6912	7487	41	removed	remove	VBN
6912	7487	42	before	before	IN
6912	7487	43	beginning	begin	VBG
6912	7487	44	to	to	TO
6912	7487	45	eat	eat	VB
6912	7487	46	the	the	DT
6912	7487	47	luncheon	luncheon	NN
6912	7487	48	.	.	.
6912	7488	1	The	the	DT
6912	7488	2	paper	paper	NN
6912	7488	3	napkin	napkin	NN
6912	7488	4	should	should	MD
6912	7488	5	always	always	RB
6912	7488	6	be	be	VB
6912	7488	7	placed	place	VBN
6912	7488	8	on	on	IN
6912	7488	9	top	top	NN
6912	7488	10	.	.	.
6912	7489	1	It	-PRON-	PRP
6912	7489	2	is	be	VBZ
6912	7489	3	perhaps	perhaps	RB
6912	7489	4	unnecessary	unnecessary	JJ
6912	7489	5	to	to	TO
6912	7489	6	say	say	VB
6912	7489	7	that	that	IN
6912	7489	8	foods	food	NNS
6912	7489	9	should	should	MD
6912	7489	10	not	not	RB
6912	7489	11	come	come	VB
6912	7489	12	in	in	IN
6912	7489	13	direct	direct	JJ
6912	7489	14	contact	contact	NN
6912	7489	15	with	with	IN
6912	7489	16	newspapers	newspaper	NNS
6912	7489	17	or	or	CC
6912	7489	18	any	any	DT
6912	7489	19	printed	print	VBN
6912	7489	20	matter	matter	NN
6912	7489	21	.	.	.
6912	7490	1	QUESTION	question	NN
6912	7490	2	Plan	plan	NN
6912	7490	3	menus	menu	NNS
6912	7490	4	for	for	IN
6912	7490	5	five	five	CD
6912	7490	6	school	school	NN
6912	7490	7	luncheons	luncheon	NNS
6912	7490	8	,	,	,
6912	7490	9	making	make	VBG
6912	7490	10	them	-PRON-	PRP
6912	7490	11	as	as	RB
6912	7490	12	varied	varied	JJ
6912	7490	13	as	as	IN
6912	7490	14	possible	possible	JJ
6912	7490	15	.	.	.
6912	7491	1	If	if	IN
6912	7491	2	you	-PRON-	PRP
6912	7491	3	carry	carry	VBP
6912	7491	4	your	-PRON-	PRP$
6912	7491	5	luncheon	luncheon	NN
6912	7491	6	to	to	IN
6912	7491	7	school	school	NN
6912	7491	8	,	,	,
6912	7491	9	follow	follow	VB
6912	7491	10	these	these	DT
6912	7491	11	menus	menu	NNS
6912	7491	12	in	in	IN
6912	7491	13	preparing	prepare	VBG
6912	7491	14	your	-PRON-	PRP$
6912	7491	15	luncheon	luncheon	NN
6912	7491	16	box	box	NN
6912	7491	17	.	.	.
6912	7492	1	LESSON	LESSON	NNP
6912	7492	2	CL	CL	NNP
6912	7492	3	PLANNING	planning	NN
6912	7492	4	AND	and	CC
6912	7492	5	PREPARING	PREPARING	NNP
6912	7492	6	BOX	box	NN
6912	7492	7	LUNCHEONS	luncheons	NN
6912	7492	8	Plan	plan	NN
6912	7492	9	[	[	-LRB-
6912	7492	10	Footnote	Footnote	NNP
6912	7492	11	115	115	CD
6912	7492	12	:	:	:
6912	7492	13	See	See	NNP
6912	7492	14	Footnote	Footnote	NNP
6912	7492	15	72	72	CD
6912	7492	16	.	.	.
6912	7492	17	]	]	-RRB-
6912	7493	1	box	box	NN
6912	7493	2	luncheons	luncheon	NNS
6912	7493	3	.	.	.
6912	7494	1	Make	make	VB
6912	7494	2	sandwiches	sandwich	NNS
6912	7494	3	and	and	CC
6912	7494	4	other	other	JJ
6912	7494	5	foods	food	NNS
6912	7494	6	for	for	IN
6912	7494	7	the	the	DT
6912	7494	8	luncheon	luncheon	NN
6912	7494	9	box	box	NNP
6912	7494	10	.	.	.
6912	7495	1	Fill	fill	VB
6912	7495	2	one	one	CD
6912	7495	3	or	or	CC
6912	7495	4	more	more	JJR
6912	7495	5	luncheon	luncheon	NN
6912	7495	6	boxes	box	NNS
6912	7495	7	according	accord	VBG
6912	7495	8	to	to	IN
6912	7495	9	plans	plan	NNS
6912	7495	10	.	.	.
6912	7496	1	LESSON	LESSON	NNP
6912	7496	2	CLI	CLI	NNP
6912	7496	3	REVIEW	REVIEW	NNP
6912	7496	4	--	--	:
6912	7496	5	MEAL	MEAL	NNP
6912	7496	6	COOKING	COOKING	NNP
6912	7496	7	MENU	MENU	NNP
6912	7496	8	Cake	Cake	NNP
6912	7496	9	(	(	-LRB-
6912	7496	10	for	for	IN
6912	7496	11	Cottage	Cottage	NNP
6912	7496	12	Pudding	Pudding	NNP
6912	7496	13	)	)	-RRB-
6912	7496	14	Vanilla	Vanilla	NNP
6912	7496	15	Sauce	Sauce	NNP
6912	7496	16	Cocoa	Cocoa	NNP
6912	7496	17	See	See	NNP
6912	7496	18	Lesson	Lesson	NNP
6912	7496	19	XIV	XIV	NNP
6912	7496	20	for	for	IN
6912	7496	21	suggestions	suggestion	NNS
6912	7496	22	regarding	regard	VBG
6912	7496	23	the	the	DT
6912	7496	24	preparation	preparation	NN
6912	7496	25	of	of	IN
6912	7496	26	the	the	DT
6912	7496	27	lesson	lesson	NN
6912	7496	28	.	.	.
6912	7497	1	LESSON	LESSON	NNP
6912	7497	2	CLII	CLII	NNP
6912	7497	3	HOME	home	NN
6912	7497	4	PROJECTS	project	NNS
6912	7497	5	[	[	-LRB-
6912	7497	6	Footnote	Footnote	NNP
6912	7497	7	116	116	CD
6912	7497	8	:	:	:
6912	7497	9	See	see	VB
6912	7497	10	Lesson	Lesson	NNP
6912	7497	11	IX	IX	NNP
6912	7497	12	]	]	-RRB-
6912	7497	13	SUGGESTIONS	SUGGESTIONS	NNP
6912	7497	14	FOR	for	IN
6912	7497	15	HOME	home	NN
6912	7497	16	WORK.--Bake	work.--bake	NN
6912	7497	17	cake	cake	NN
6912	7497	18	or	or	CC
6912	7497	19	cookies	cookie	NNS
6912	7497	20	at	at	IN
6912	7497	21	least	least	JJS
6912	7497	22	once	once	RB
6912	7497	23	a	a	DT
6912	7497	24	week	week	NN
6912	7497	25	.	.	.
6912	7498	1	If	if	IN
6912	7498	2	eggs	egg	NNS
6912	7498	3	are	be	VBP
6912	7498	4	high	high	JJ
6912	7498	5	in	in	IN
6912	7498	6	price	price	NN
6912	7498	7	,	,	,
6912	7498	8	bake	bake	VBP
6912	7498	9	cake	cake	NN
6912	7498	10	without	without	IN
6912	7498	11	eggs	egg	NNS
6912	7498	12	or	or	CC
6912	7498	13	bake	bake	VB
6912	7498	14	One	one	CD
6912	7498	15	-	-	HYPH
6912	7498	16	egg	egg	NN
6912	7498	17	Cake	Cake	NNP
6912	7498	18	.	.	.
6912	7499	1	SUGGESTED	suggest	VBN
6912	7499	2	AIMS	aim	NNS
6912	7499	3	:	:	:
6912	7499	4	(	(	-LRB-
6912	7499	5	1	1	LS
6912	7499	6	)	)	-RRB-
6912	7499	7	To	to	TO
6912	7499	8	improve	improve	VB
6912	7499	9	the	the	DT
6912	7499	10	quality	quality	NN
6912	7499	11	of	of	IN
6912	7499	12	cake	cake	NN
6912	7499	13	.	.	.
6912	7500	1	As	as	IN
6912	7500	2	suggested	suggest	VBN
6912	7500	3	in	in	IN
6912	7500	4	a	a	DT
6912	7500	5	previous	previous	JJ
6912	7500	6	Home	Home	NNP
6912	7500	7	Project	Project	NNP
6912	7500	8	,	,	,
6912	7500	9	score	score	VB
6912	7500	10	your	-PRON-	PRP$
6912	7500	11	product	product	NN
6912	7500	12	,	,	,
6912	7500	13	determine	determine	VB
6912	7500	14	the	the	DT
6912	7500	15	cause	cause	NN
6912	7500	16	of	of	IN
6912	7500	17	any	any	DT
6912	7500	18	undesirable	undesirable	JJ
6912	7500	19	quality	quality	NN
6912	7500	20	,	,	,
6912	7500	21	and	and	CC
6912	7500	22	then	then	RB
6912	7500	23	avoid	avoid	VB
6912	7500	24	your	-PRON-	PRP$
6912	7500	25	error	error	NN
6912	7500	26	at	at	IN
6912	7500	27	the	the	DT
6912	7500	28	next	next	JJ
6912	7500	29	baking	baking	NN
6912	7500	30	.	.	.
6912	7501	1	(	(	-LRB-
6912	7501	2	2	2	LS
6912	7501	3	)	)	-RRB-
6912	7501	4	To	to	TO
6912	7501	5	compare	compare	VB
6912	7501	6	homemade	homemade	NNP
6912	7501	7	and	and	CC
6912	7501	8	baker	baker	NNP
6912	7501	9	's	's	POS
6912	7501	10	cake	cake	NN
6912	7501	11	.	.	.
6912	7502	1	Determine	determine	VB
6912	7502	2	the	the	DT
6912	7502	3	weight	weight	NN
6912	7502	4	and	and	CC
6912	7502	5	cost	cost	NN
6912	7502	6	of	of	IN
6912	7502	7	homemade	homemade	NNP
6912	7502	8	and	and	CC
6912	7502	9	baker	baker	NNP
6912	7502	10	's	's	POS
6912	7502	11	cake	cake	NN
6912	7502	12	.	.	.
6912	7503	1	Compare	compare	VB
6912	7503	2	like	like	IN
6912	7503	3	kinds	kind	NNS
6912	7503	4	of	of	IN
6912	7503	5	cake	cake	NN
6912	7503	6	,	,	,
6912	7503	7	_	_	NNP
6912	7503	8	i.e.	i.e.	FW
6912	7503	9	_	_	NNP
6912	7503	10	plain	plain	JJ
6912	7503	11	,	,	,
6912	7503	12	chocolate	chocolate	NN
6912	7503	13	,	,	,
6912	7503	14	etc	etc	FW
6912	7503	15	.	.	.
6912	7504	1	Compute	compute	VB
6912	7504	2	the	the	DT
6912	7504	3	cost	cost	NN
6912	7504	4	per	per	IN
6912	7504	5	pound	pound	NN
6912	7504	6	of	of	IN
6912	7504	7	each	each	DT
6912	7504	8	.	.	.
6912	7505	1	If	if	IN
6912	7505	2	possible	possible	JJ
6912	7505	3	compare	compare	VBP
6912	7505	4	the	the	DT
6912	7505	5	flavor	flavor	NN
6912	7505	6	,	,	,
6912	7505	7	grain	grain	NN
6912	7505	8	,	,	,
6912	7505	9	and	and	CC
6912	7505	10	texture	texture	NN
6912	7505	11	of	of	IN
6912	7505	12	each	each	DT
6912	7505	13	.	.	.
6912	7506	1	What	what	WP
6912	7506	2	are	be	VBP
6912	7506	3	the	the	DT
6912	7506	4	advantages	advantage	NNS
6912	7506	5	of	of	IN
6912	7506	6	homemade	homemade	NNP
6912	7506	7	over	over	IN
6912	7506	8	baker	baker	NNP
6912	7506	9	's	's	POS
6912	7506	10	cake	cake	NN
6912	7506	11	?	?	.
6912	7507	1	DIVISION	DIVISION	VBN
6912	7507	2	FIFTEEN	FIFTEEN	VBZ
6912	7507	3	PASTRY	PASTRY	NNS
6912	7507	4	LESSON	lesson	NN
6912	7507	5	CLIII	cliii	NN
6912	7507	6	PIE	PIE	NNP
6912	7507	7	WITH	with	IN
6912	7507	8	UNDER	under	IN
6912	7507	9	CRUST	CRUST	NNP
6912	7507	10	PASTRY.--Good	pastry.--good	NN
6912	7507	11	pastry	pastry	NN
6912	7507	12	is	be	VBZ
6912	7507	13	:	:	:
6912	7507	14	(	(	-LRB-
6912	7507	15	_	_	NNP
6912	7507	16	a	a	DT
6912	7507	17	_	_	NNP
6912	7507	18	)	)	-RRB-
6912	7507	19	light	light	NN
6912	7507	20	,	,	,
6912	7507	21	(	(	-LRB-
6912	7507	22	_	_	NNP
6912	7507	23	b	b	NNP
6912	7507	24	_	_	NNP
6912	7507	25	)	)	-RRB-
6912	7507	26	flaky	flaky	JJ
6912	7507	27	or	or	CC
6912	7507	28	friable	friable	JJ
6912	7507	29	,	,	,
6912	7507	30	and	and	CC
6912	7507	31	(	(	-LRB-
6912	7507	32	_	_	NNP
6912	7507	33	c	c	NNP
6912	7507	34	_	_	NNP
6912	7507	35	)	)	-RRB-
6912	7507	36	tender	tender	NN
6912	7507	37	.	.	.
6912	7508	1	The	the	DT
6912	7508	2	_	_	NNP
6912	7508	3	lightness	lightness	NN
6912	7508	4	_	_	NNP
6912	7508	5	of	of	IN
6912	7508	6	pastry	pastry	NN
6912	7508	7	is	be	VBZ
6912	7508	8	largely	largely	RB
6912	7508	9	dependent	dependent	JJ
6912	7508	10	upon	upon	IN
6912	7508	11	the	the	DT
6912	7508	12	temperature	temperature	NN
6912	7508	13	of	of	IN
6912	7508	14	the	the	DT
6912	7508	15	ingredients	ingredient	NNS
6912	7508	16	.	.	.
6912	7509	1	All	all	PDT
6912	7509	2	the	the	DT
6912	7509	3	materials	material	NNS
6912	7509	4	should	should	MD
6912	7509	5	be	be	VB
6912	7509	6	cold	cold	JJ
6912	7509	7	,	,	,
6912	7509	8	so	so	IN
6912	7509	9	that	that	IN
6912	7509	10	the	the	DT
6912	7509	11	expansion	expansion	NN
6912	7509	12	in	in	IN
6912	7509	13	baking	baking	NNP
6912	7509	14	may	may	MD
6912	7509	15	be	be	VB
6912	7509	16	as	as	RB
6912	7509	17	great	great	JJ
6912	7509	18	as	as	IN
6912	7509	19	possible	possible	JJ
6912	7509	20	.	.	.
6912	7510	1	In	in	IN
6912	7510	2	order	order	NN
6912	7510	3	to	to	TO
6912	7510	4	keep	keep	VB
6912	7510	5	the	the	DT
6912	7510	6	ingredients	ingredient	NNS
6912	7510	7	cold	cold	JJ
6912	7510	8	and	and	CC
6912	7510	9	the	the	DT
6912	7510	10	fats	fat	NNS
6912	7510	11	solid	solid	JJ
6912	7510	12	,	,	,
6912	7510	13	a	a	DT
6912	7510	14	knife	knife	NN
6912	7510	15	(	(	-LRB-
6912	7510	16	instead	instead	RB
6912	7510	17	of	of	IN
6912	7510	18	the	the	DT
6912	7510	19	fingers	finger	NNS
6912	7510	20	)	)	-RRB-
6912	7510	21	should	should	MD
6912	7510	22	be	be	VB
6912	7510	23	used	use	VBN
6912	7510	24	in	in	IN
6912	7510	25	mixing	mix	VBG
6912	7510	26	.	.	.
6912	7511	1	It	-PRON-	PRP
6912	7511	2	is	be	VBZ
6912	7511	3	well	well	JJ
6912	7511	4	to	to	TO
6912	7511	5	chill	chill	VB
6912	7511	6	pastry	pastry	NN
6912	7511	7	by	by	IN
6912	7511	8	placing	place	VBG
6912	7511	9	it	-PRON-	PRP
6912	7511	10	on	on	IN
6912	7511	11	the	the	DT
6912	7511	12	ice	ice	NN
6912	7511	13	before	before	IN
6912	7511	14	rolling	roll	VBG
6912	7511	15	out	out	RP
6912	7511	16	.	.	.
6912	7512	1	The	the	DT
6912	7512	2	lightness	lightness	NN
6912	7512	3	of	of	IN
6912	7512	4	pastry	pastry	NN
6912	7512	5	is	be	VBZ
6912	7512	6	dependent	dependent	JJ
6912	7512	7	somewhat	somewhat	RB
6912	7512	8	upon	upon	IN
6912	7512	9	quick	quick	JJ
6912	7512	10	and	and	CC
6912	7512	11	deft	deft	JJ
6912	7512	12	manipulations	manipulation	NNS
6912	7512	13	.	.	.
6912	7513	1	A	a	DT
6912	7513	2	little	little	JJ
6912	7513	3	baking	baking	NN
6912	7513	4	powder	powder	NN
6912	7513	5	also	also	RB
6912	7513	6	increases	increase	VBZ
6912	7513	7	the	the	DT
6912	7513	8	lightness	lightness	NN
6912	7513	9	of	of	IN
6912	7513	10	pastry	pastry	NN
6912	7513	11	.	.	.
6912	7514	1	_	_	NNP
6912	7514	2	Flaky	Flaky	NNP
6912	7514	3	_	_	NNP
6912	7514	4	pastry	pastry	NN
6912	7514	5	results	result	VBZ
6912	7514	6	when	when	WRB
6912	7514	7	the	the	DT
6912	7514	8	ingredients	ingredient	NNS
6912	7514	9	are	be	VBP
6912	7514	10	mixed	mixed	JJ
6912	7514	11	so	so	IN
6912	7514	12	as	as	IN
6912	7514	13	to	to	TO
6912	7514	14	form	form	VB
6912	7514	15	layers	layer	NNS
6912	7514	16	.	.	.
6912	7515	1	To	to	TO
6912	7515	2	accomplish	accomplish	VB
6912	7515	3	this	this	DT
6912	7515	4	,	,	,
6912	7515	5	solid	solid	JJ
6912	7515	6	fat	fat	NN
6912	7515	7	is	be	VBZ
6912	7515	8	used	use	VBN
6912	7515	9	and	and	CC
6912	7515	10	it	-PRON-	PRP
6912	7515	11	is	be	VBZ
6912	7515	12	not	not	RB
6912	7515	13	cut	cut	VBN
6912	7515	14	fine	fine	RB
6912	7515	15	into	into	IN
6912	7515	16	the	the	DT
6912	7515	17	dry	dry	JJ
6912	7515	18	ingredients	ingredient	NNS
6912	7515	19	,	,	,
6912	7515	20	but	but	CC
6912	7515	21	is	be	VBZ
6912	7515	22	left	leave	VBN
6912	7515	23	in	in	IN
6912	7515	24	pieces	piece	NNS
6912	7515	25	.	.	.
6912	7516	1	Thus	thus	RB
6912	7516	2	,	,	,
6912	7516	3	when	when	WRB
6912	7516	4	rolled	roll	VBN
6912	7516	5	,	,	,
6912	7516	6	there	there	EX
6912	7516	7	are	be	VBP
6912	7516	8	layers	layer	NNS
6912	7516	9	of	of	IN
6912	7516	10	flour	flour	NN
6912	7516	11	and	and	CC
6912	7516	12	fat	fat	NN
6912	7516	13	.	.	.
6912	7517	1	Pastry	pastry	NN
6912	7517	2	is	be	VBZ
6912	7517	3	sometimes	sometimes	RB
6912	7517	4	made	make	VBN
6912	7517	5	by	by	IN
6912	7517	6	cutting	cut	VBG
6912	7517	7	part	part	NN
6912	7517	8	of	of	IN
6912	7517	9	the	the	DT
6912	7517	10	fat	fat	NN
6912	7517	11	into	into	IN
6912	7517	12	the	the	DT
6912	7517	13	flour	flour	NN
6912	7517	14	mixture	mixture	NN
6912	7517	15	,	,	,
6912	7517	16	then	then	RB
6912	7517	17	moistening	moisten	VBG
6912	7517	18	and	and	CC
6912	7517	19	rolling	roll	VBG
6912	7517	20	it	-PRON-	PRP
6912	7517	21	out	out	RP
6912	7517	22	;	;	:
6912	7517	23	adding	add	VBG
6912	7517	24	the	the	DT
6912	7517	25	remainder	remainder	NN
6912	7517	26	of	of	IN
6912	7517	27	the	the	DT
6912	7517	28	fat	fat	NN
6912	7517	29	in	in	IN
6912	7517	30	small	small	JJ
6912	7517	31	bits	bit	NNS
6912	7517	32	,	,	,
6912	7517	33	folding	fold	VBG
6912	7517	34	and	and	CC
6912	7517	35	rolling	roll	VBG
6912	7517	36	out	out	RP
6912	7517	37	again	again	RB
6912	7517	38	.	.	.
6912	7518	1	_	_	NNP
6912	7518	2	Friable	Friable	NNP
6912	7518	3	_	_	NNP
6912	7518	4	pastry	pastry	NN
6912	7518	5	usually	usually	RB
6912	7518	6	results	result	VBZ
6912	7518	7	when	when	WRB
6912	7518	8	oil	oil	NN
6912	7518	9	is	be	VBZ
6912	7518	10	used	use	VBN
6912	7518	11	instead	instead	RB
6912	7518	12	of	of	IN
6912	7518	13	solid	solid	JJ
6912	7518	14	fat	fat	NN
6912	7518	15	.	.	.
6912	7519	1	The	the	DT
6912	7519	2	following	follow	VBG
6912	7519	3	fats	fat	NNS
6912	7519	4	may	may	MD
6912	7519	5	be	be	VB
6912	7519	6	used	use	VBN
6912	7519	7	alone	alone	RB
6912	7519	8	or	or	CC
6912	7519	9	in	in	IN
6912	7519	10	combination	combination	NN
6912	7519	11	:	:	:
6912	7519	12	butter	butter	NN
6912	7519	13	,	,	,
6912	7519	14	oleomargarine	oleomargarine	NN
6912	7519	15	,	,	,
6912	7519	16	lard	lard	NN
6912	7519	17	,	,	,
6912	7519	18	vegetable	vegetable	NN
6912	7519	19	oil	oil	NN
6912	7519	20	or	or	CC
6912	7519	21	fat	fat	NN
6912	7519	22	,	,	,
6912	7519	23	lard	lard	NN
6912	7519	24	substitutes	substitute	NNS
6912	7519	25	.	.	.
6912	7520	1	To	to	TO
6912	7520	2	make	make	VB
6912	7520	3	pastry	pastry	NN
6912	7520	4	_	_	NNP
6912	7520	5	tender	tender	NN
6912	7520	6	_	_	NNP
6912	7520	7	and	and	CC
6912	7520	8	not	not	RB
6912	7520	9	tough	tough	JJ
6912	7520	10	,	,	,
6912	7520	11	the	the	DT
6912	7520	12	least	least	JJS
6912	7520	13	possible	possible	JJ
6912	7520	14	moisture	moisture	NN
6912	7520	15	should	should	MD
6912	7520	16	be	be	VB
6912	7520	17	used	use	VBN
6912	7520	18	.	.	.
6912	7521	1	The	the	DT
6912	7521	2	quantity	quantity	NN
6912	7521	3	of	of	IN
6912	7521	4	fat	fat	NN
6912	7521	5	used	use	VBN
6912	7521	6	also	also	RB
6912	7521	7	determines	determine	VBZ
6912	7521	8	its	-PRON-	PRP$
6912	7521	9	tenderness	tenderness	NN
6912	7521	10	.	.	.
6912	7522	1	The	the	DT
6912	7522	2	more	more	RBR
6912	7522	3	fat	fat	NN
6912	7522	4	used	use	VBN
6912	7522	5	,	,	,
6912	7522	6	the	the	DT
6912	7522	7	less	less	RBR
6912	7522	8	the	the	DT
6912	7522	9	amount	amount	NN
6912	7522	10	of	of	IN
6912	7522	11	water	water	NN
6912	7522	12	required	require	VBN
6912	7522	13	.	.	.
6912	7523	1	Less	Less	JJR
6912	7523	2	moisture	moisture	NN
6912	7523	3	is	be	VBZ
6912	7523	4	required	require	VBN
6912	7523	5	when	when	WRB
6912	7523	6	oil	oil	NN
6912	7523	7	rather	rather	RB
6912	7523	8	than	than	IN
6912	7523	9	solid	solid	JJ
6912	7523	10	fat	fat	NN
6912	7523	11	is	be	VBZ
6912	7523	12	used	use	VBN
6912	7523	13	.	.	.
6912	7524	1	For	for	IN
6912	7524	2	this	this	DT
6912	7524	3	reason	reason	NN
6912	7524	4	,	,	,
6912	7524	5	many	many	JJ
6912	7524	6	persons	person	NNS
6912	7524	7	can	can	MD
6912	7524	8	produce	produce	VB
6912	7524	9	more	more	JJR
6912	7524	10	tender	tender	NN
6912	7524	11	pastry	pastry	NN
6912	7524	12	by	by	IN
6912	7524	13	using	use	VBG
6912	7524	14	a	a	DT
6912	7524	15	cooking	cooking	NN
6912	7524	16	oil	oil	NN
6912	7524	17	.	.	.
6912	7525	1	The	the	DT
6912	7525	2	fact	fact	NN
6912	7525	3	that	that	IN
6912	7525	4	the	the	DT
6912	7525	5	moisture	moisture	NN
6912	7525	6	is	be	VBZ
6912	7525	7	decreased	decrease	VBN
6912	7525	8	when	when	WRB
6912	7525	9	oil	oil	NN
6912	7525	10	is	be	VBZ
6912	7525	11	used	use	VBN
6912	7525	12	may	may	MD
6912	7525	13	also	also	RB
6912	7525	14	account	account	VB
6912	7525	15	for	for	IN
6912	7525	16	the	the	DT
6912	7525	17	decreased	decrease	VBN
6912	7525	18	quantity	quantity	NN
6912	7525	19	of	of	IN
6912	7525	20	oil	oil	NN
6912	7525	21	given	give	VBN
6912	7525	22	in	in	IN
6912	7525	23	the	the	DT
6912	7525	24	recipe	recipe	NN
6912	7525	25	for	for	IN
6912	7525	26	pastry	pastry	NN
6912	7525	27	.	.	.
6912	7526	1	Less	Less	JJR
6912	7526	2	oil	oil	NN
6912	7526	3	than	than	IN
6912	7526	4	solid	solid	JJ
6912	7526	5	fat	fat	NN
6912	7526	6	will	will	MD
6912	7526	7	produce	produce	VB
6912	7526	8	the	the	DT
6912	7526	9	same	same	JJ
6912	7526	10	degree	degree	NN
6912	7526	11	of	of	IN
6912	7526	12	tenderness	tenderness	NN
6912	7526	13	,	,	,
6912	7526	14	provided	provide	VBD
6912	7526	15	less	less	JJR
6912	7526	16	water	water	NN
6912	7526	17	is	be	VBZ
6912	7526	18	used	use	VBN
6912	7526	19	.	.	.
6912	7527	1	PIE	PIE	NNP
6912	7527	2	WITH	with	IN
6912	7527	3	THE	the	DT
6912	7527	4	UNDER	UNDER	NNP
6912	7527	5	CRUST.--Pastry	crust.--pastry	NN
6912	7527	6	is	be	VBZ
6912	7527	7	somewhat	somewhat	RB
6912	7527	8	difficult	difficult	JJ
6912	7527	9	of	of	IN
6912	7527	10	digestion	digestion	NN
6912	7527	11	;	;	:
6912	7527	12	but	but	CC
6912	7527	13	a	a	DT
6912	7527	14	crust	crust	NN
6912	7527	15	that	that	WDT
6912	7527	16	is	be	VBZ
6912	7527	17	brittle	brittle	JJ
6912	7527	18	and	and	CC
6912	7527	19	easily	easily	RB
6912	7527	20	crumbled	crumble	VBN
6912	7527	21	is	be	VBZ
6912	7527	22	more	more	RBR
6912	7527	23	readily	readily	RB
6912	7527	24	digested	digested	JJ
6912	7527	25	than	than	IN
6912	7527	26	one	one	NN
6912	7527	27	that	that	WDT
6912	7527	28	is	be	VBZ
6912	7527	29	moist	moist	JJ
6912	7527	30	and	and	CC
6912	7527	31	pasty	pasty	NN
6912	7527	32	.	.	.
6912	7528	1	Pie	pie	NN
6912	7528	2	crust	crust	NN
6912	7528	3	should	should	MD
6912	7528	4	crumble	crumble	VB
6912	7528	5	as	as	RB
6912	7528	6	finely	finely	RB
6912	7528	7	as	as	IN
6912	7528	8	a	a	DT
6912	7528	9	cracker	cracker	NN
6912	7528	10	.	.	.
6912	7529	1	To	to	TO
6912	7529	2	prevent	prevent	VB
6912	7529	3	moist	moist	NN
6912	7529	4	and	and	CC
6912	7529	5	pasty	pasty	NN
6912	7529	6	pie	pie	NN
6912	7529	7	crust	crust	NN
6912	7529	8	,	,	,
6912	7529	9	it	-PRON-	PRP
6912	7529	10	is	be	VBZ
6912	7529	11	advisable	advisable	JJ
6912	7529	12	to	to	TO
6912	7529	13	bake	bake	VB
6912	7529	14	"	"	``
6912	7529	15	one	one	CD
6912	7529	16	crust	crust	NN
6912	7529	17	"	"	''
6912	7529	18	pie	pie	NN
6912	7529	19	.	.	.
6912	7530	1	If	if	IN
6912	7530	2	an	an	DT
6912	7530	3	under	under	JJ
6912	7530	4	crust	crust	NN
6912	7530	5	only	only	RB
6912	7530	6	is	be	VBZ
6912	7530	7	used	use	VBN
6912	7530	8	,	,	,
6912	7530	9	it	-PRON-	PRP
6912	7530	10	should	should	MD
6912	7530	11	be	be	VB
6912	7530	12	baked	bake	VBN
6912	7530	13	before	before	IN
6912	7530	14	adding	add	VBG
6912	7530	15	the	the	DT
6912	7530	16	filling	filling	NN
6912	7530	17	.	.	.
6912	7531	1	The	the	DT
6912	7531	2	filling	filling	NN
6912	7531	3	should	should	MD
6912	7531	4	be	be	VB
6912	7531	5	cooked	cook	VBN
6912	7531	6	and	and	CC
6912	7531	7	sweetened	sweeten	VBN
6912	7531	8	before	before	IN
6912	7531	9	adding	add	VBG
6912	7531	10	it	-PRON-	PRP
6912	7531	11	to	to	IN
6912	7531	12	the	the	DT
6912	7531	13	crust	crust	NN
6912	7531	14	.	.	.
6912	7532	1	PLAIN	plain	JJ
6912	7532	2	PASTRY	PASTRY	NNS
6912	7532	3	(	(	-LRB-
6912	7532	4	2	2	CD
6912	7532	5	crusts	crust	NNS
6912	7532	6	)	)	-RRB-
6912	7532	7	1	1	CD
6912	7532	8	1/2	1/2	CD
6912	7532	9	cupfuls	cupful	NNS
6912	7532	10	flour	flour	NN
6912	7532	11	1	1	CD
6912	7532	12	teaspoonful	teaspoonful	JJ
6912	7532	13	baking	baking	NN
6912	7532	14	powder	powder	NN
6912	7532	15	1/2	1/2	CD
6912	7532	16	teaspoonful	teaspoonful	JJ
6912	7532	17	salt	salt	NN
6912	7532	18	1/4	1/4	CD
6912	7532	19	to	to	TO
6912	7532	20	1/2	1/2	CD
6912	7532	21	cupful	cupful	JJ
6912	7532	22	fat	fat	NN
6912	7532	23	_	_	NNP
6912	7532	24	or	or	CC
6912	7532	25	_	_	NNP
6912	7532	26	1/6	1/6	CD
6912	7532	27	to	to	IN
6912	7532	28	1/3	1/3	CD
6912	7532	29	cupful	cupful	JJ
6912	7532	30	oil	oil	NN
6912	7532	31	Ice	Ice	NNP
6912	7532	32	water	water	NN
6912	7532	33	Mix	mix	VB
6912	7532	34	the	the	DT
6912	7532	35	dry	dry	JJ
6912	7532	36	ingredients	ingredient	NNS
6912	7532	37	,	,	,
6912	7532	38	cut	cut	VBN
6912	7532	39	in	in	IN
6912	7532	40	the	the	DT
6912	7532	41	fat	fat	NN
6912	7532	42	slightly	slightly	RB
6912	7532	43	;	;	:
6912	7532	44	then	then	RB
6912	7532	45	add	add	VB
6912	7532	46	just	just	RB
6912	7532	47	enough	enough	JJ
6912	7532	48	water	water	NN
6912	7532	49	to	to	TO
6912	7532	50	hold	hold	VB
6912	7532	51	the	the	DT
6912	7532	52	ingredients	ingredient	NNS
6912	7532	53	together	together	RB
6912	7532	54	.	.	.
6912	7533	1	Chill	chill	VB
6912	7533	2	;	;	:
6912	7533	3	then	then	RB
6912	7533	4	roll	roll	VB
6912	7533	5	out	out	RP
6912	7533	6	(	(	-LRB-
6912	7533	7	one	one	CD
6912	7533	8	crust	crust	NN
6912	7533	9	at	at	IN
6912	7533	10	a	a	DT
6912	7533	11	time	time	NN
6912	7533	12	)	)	-RRB-
6912	7533	13	.	.	.
6912	7534	1	Pastry	pastry	NN
6912	7534	2	should	should	MD
6912	7534	3	be	be	VB
6912	7534	4	baked	bake	VBN
6912	7534	5	in	in	IN
6912	7534	6	a	a	DT
6912	7534	7	hot	hot	JJ
6912	7534	8	oven	oven	NN
6912	7534	9	.	.	.
6912	7535	1	A	a	DT
6912	7535	2	pastry	pastry	NN
6912	7535	3	shell	shell	NN
6912	7535	4	containing	contain	VBG
6912	7535	5	no	no	DT
6912	7535	6	filling	filling	NN
6912	7535	7	should	should	MD
6912	7535	8	be	be	VB
6912	7535	9	baked	bake	VBN
6912	7535	10	at	at	IN
6912	7535	11	400	400	CD
6912	7535	12	degrees	degree	NNS
6912	7535	13	F.	F.	NNP
6912	7535	14	,	,	,
6912	7535	15	for	for	IN
6912	7535	16	15	15	CD
6912	7535	17	to	to	TO
6912	7535	18	20	20	CD
6912	7535	19	minutes	minute	NNS
6912	7535	20	.	.	.
6912	7536	1	Bake	bake	VB
6912	7536	2	a	a	DT
6912	7536	3	one	one	CD
6912	7536	4	crust	crust	NN
6912	7536	5	pie	pie	NN
6912	7536	6	on	on	IN
6912	7536	7	the	the	DT
6912	7536	8	outside	outside	NN
6912	7536	9	of	of	IN
6912	7536	10	a	a	DT
6912	7536	11	pie	pie	NN
6912	7536	12	pan	pan	NN
6912	7536	13	;	;	:
6912	7536	14	it	-PRON-	PRP
6912	7536	15	should	should	MD
6912	7536	16	be	be	VB
6912	7536	17	pricked	prick	VBN
6912	7536	18	with	with	IN
6912	7536	19	a	a	DT
6912	7536	20	fork	fork	NN
6912	7536	21	before	before	IN
6912	7536	22	baking	baking	NN
6912	7536	23	.	.	.
6912	7537	1	The	the	DT
6912	7537	2	pastry	pastry	NN
6912	7537	3	trimmings	trimming	NNS
6912	7537	4	should	should	MD
6912	7537	5	be	be	VB
6912	7537	6	utilized	utilize	VBN
6912	7537	7	.	.	.
6912	7538	1	They	-PRON-	PRP
6912	7538	2	may	may	MD
6912	7538	3	be	be	VB
6912	7538	4	made	make	VBN
6912	7538	5	into	into	IN
6912	7538	6	tarts	tart	NNS
6912	7538	7	or	or	CC
6912	7538	8	cheese	cheese	NN
6912	7538	9	straws	straws	NN
6912	7538	10	.	.	.
6912	7539	1	LEMON	LEMON	NNP
6912	7539	2	PIE	PIE	NNP
6912	7539	3	3	3	CD
6912	7539	4	tablespoonfuls	tablespoonful	NNS
6912	7539	5	flour	flour	NN
6912	7539	6	3	3	CD
6912	7539	7	tablespoonfuls	tablespoonful	NNS
6912	7539	8	corn	corn	NN
6912	7539	9	-	-	HYPH
6912	7539	10	starch	starch	NN
6912	7539	11	1	1	CD
6912	7539	12	cupful	cupful	NNP
6912	7539	13	sugar	sugar	NNP
6912	7539	14	2	2	CD
6912	7539	15	cupfuls	cupful	NNS
6912	7539	16	boiling	boiling	NN
6912	7539	17	water	water	NN
6912	7539	18	2	2	CD
6912	7539	19	egg	egg	NN
6912	7539	20	yolks	yolk	NNS
6912	7539	21	Juice	Juice	NNP
6912	7539	22	and	and	CC
6912	7539	23	grated	grate	VBD
6912	7539	24	rind	rind	NN
6912	7539	25	of	of	IN
6912	7539	26	1	1	CD
6912	7539	27	lemon	lemon	NN
6912	7539	28	1	1	CD
6912	7539	29	tablespoonful	tablespoonful	JJ
6912	7539	30	butter	butter	NN
6912	7539	31	1/4	1/4	CD
6912	7539	32	teaspoonful	teaspoonful	JJ
6912	7539	33	salt	salt	NN
6912	7539	34	MERINGUE	MERINGUE	NNS
6912	7539	35	2	2	CD
6912	7539	36	egg	egg	NN
6912	7539	37	whites	white	NNS
6912	7539	38	2	2	CD
6912	7539	39	tablespoonfuls	tablespoonful	NNS
6912	7539	40	powdered	powder	VBN
6912	7539	41	sugar	sugar	NN
6912	7539	42	Mix	mix	VB
6912	7539	43	the	the	DT
6912	7539	44	sugar	sugar	NN
6912	7539	45	,	,	,
6912	7539	46	flour	flour	NN
6912	7539	47	,	,	,
6912	7539	48	and	and	CC
6912	7539	49	corn	corn	NN
6912	7539	50	-	-	HYPH
6912	7539	51	starch	starch	NN
6912	7539	52	,	,	,
6912	7539	53	add	add	VB
6912	7539	54	the	the	DT
6912	7539	55	boiling	boiling	NN
6912	7539	56	water	water	NN
6912	7539	57	.	.	.
6912	7540	1	Stir	stir	VB
6912	7540	2	and	and	CC
6912	7540	3	cook	cook	VB
6912	7540	4	on	on	IN
6912	7540	5	the	the	DT
6912	7540	6	back	back	NN
6912	7540	7	of	of	IN
6912	7540	8	the	the	DT
6912	7540	9	range	range	NN
6912	7540	10	,	,	,
6912	7540	11	or	or	CC
6912	7540	12	over	over	IN
6912	7540	13	an	an	DT
6912	7540	14	asbestos	asbestos	NN
6912	7540	15	mat	mat	NN
6912	7540	16	,	,	,
6912	7540	17	for	for	IN
6912	7540	18	15	15	CD
6912	7540	19	minutes	minute	NNS
6912	7540	20	.	.	.
6912	7541	1	Add	add	VB
6912	7541	2	the	the	DT
6912	7541	3	egg	egg	NN
6912	7541	4	yolks	yolk	NNS
6912	7541	5	and	and	CC
6912	7541	6	cook	cook	NN
6912	7541	7	at	at	IN
6912	7541	8	simmering	simmer	VBG
6912	7541	9	temperature	temperature	NN
6912	7541	10	,	,	,
6912	7541	11	until	until	IN
6912	7541	12	the	the	DT
6912	7541	13	eggs	egg	NNS
6912	7541	14	thicken	thicken	NNP
6912	7541	15	.	.	.
6912	7542	1	Add	add	VB
6912	7542	2	the	the	DT
6912	7542	3	remaining	remain	VBG
6912	7542	4	ingredients	ingredient	NNS
6912	7542	5	.	.	.
6912	7543	1	Cool	cool	UH
6912	7543	2	and	and	CC
6912	7543	3	place	place	VB
6912	7543	4	in	in	IN
6912	7543	5	a	a	DT
6912	7543	6	baked	bake	VBN
6912	7543	7	crust	crust	NN
6912	7543	8	.	.	.
6912	7544	1	Cover	cover	VB
6912	7544	2	with	with	IN
6912	7544	3	a	a	DT
6912	7544	4	meringue	meringue	NN
6912	7544	5	.	.	.
6912	7545	1	Bake	bake	VB
6912	7545	2	until	until	IN
6912	7545	3	the	the	DT
6912	7545	4	meringue	meringue	NN
6912	7545	5	is	be	VBZ
6912	7545	6	a	a	DT
6912	7545	7	light	light	JJ
6912	7545	8	brown	brown	NN
6912	7545	9	,	,	,
6912	7545	10	_	_	NNP
6912	7545	11	i.e.	i.e.	FW
6912	7545	12	_	_	NNP
6912	7545	13	at	at	IN
6912	7545	14	300	300	CD
6912	7545	15	degrees	degree	NNS
6912	7545	16	F.	F.	NNP
6912	7545	17	,	,	,
6912	7545	18	10	10	CD
6912	7545	19	to	to	TO
6912	7545	20	15	15	CD
6912	7545	21	minutes	minute	NNS
6912	7545	22	.	.	.
6912	7546	1	Note	note	VB
6912	7546	2	that	that	IN
6912	7546	3	the	the	DT
6912	7546	4	lemon	lemon	NN
6912	7546	5	is	be	VBZ
6912	7546	6	added	add	VBN
6912	7546	7	to	to	IN
6912	7546	8	the	the	DT
6912	7546	9	mixture	mixture	NN
6912	7546	10	after	after	IN
6912	7546	11	cooking	cooking	NN
6912	7546	12	.	.	.
6912	7547	1	Cooking	cook	VBG
6912	7547	2	a	a	DT
6912	7547	3	starchy	starchy	JJ
6912	7547	4	material	material	NN
6912	7547	5	with	with	IN
6912	7547	6	a	a	DT
6912	7547	7	small	small	JJ
6912	7547	8	amount	amount	NN
6912	7547	9	of	of	IN
6912	7547	10	acid	acid	NN
6912	7547	11	,	,	,
6912	7547	12	dextrinizes	dextrinize	VBZ
6912	7547	13	the	the	DT
6912	7547	14	starch	starch	NN
6912	7547	15	.	.	.
6912	7548	1	Since	since	IN
6912	7548	2	dextrin	dextrin	NNP
6912	7548	3	has	have	VBZ
6912	7548	4	less	less	JJR
6912	7548	5	thickening	thickening	NN
6912	7548	6	power	power	NN
6912	7548	7	than	than	IN
6912	7548	8	starch	starch	NN
6912	7548	9	,	,	,
6912	7548	10	the	the	DT
6912	7548	11	starch	starch	NN
6912	7548	12	mixture	mixture	NN
6912	7548	13	would	would	MD
6912	7548	14	become	become	VB
6912	7548	15	thinner	thin	JJR
6912	7548	16	if	if	IN
6912	7548	17	cooked	cook	VBN
6912	7548	18	for	for	IN
6912	7548	19	some	some	DT
6912	7548	20	time	time	NN
6912	7548	21	with	with	IN
6912	7548	22	lemon	lemon	NN
6912	7548	23	.	.	.
6912	7549	1	SCORE	SCORE	NNP
6912	7549	2	CARD	CARD	NNP
6912	7549	3	FOR	for	IN
6912	7549	4	PIE,--DETERMINING	pie,--determine	VBG
6912	7549	5	ITS	its	PRP$
6912	7549	6	QUALITY	QUALITY	NNP
6912	7549	7	Flavor	Flavor	NNP
6912	7549	8	30	30	CD
6912	7549	9	Tenderness	Tenderness	NNP
6912	7549	10	20	20	CD
6912	7549	11	Lightness	lightness	NN
6912	7549	12	10	10	CD
6912	7549	13	Flakiness	Flakiness	NNP
6912	7549	14	10	10	CD
6912	7549	15	Appearance	Appearance	NNP
6912	7549	16	(	(	-LRB-
6912	7549	17	color	color	NN
6912	7549	18	and	and	CC
6912	7549	19	thickness	thickness	NN
6912	7549	20	)	)	-RRB-
6912	7549	21	10	10	CD
6912	7549	22	Filling	filling	NN
6912	7549	23	(	(	-LRB-
6912	7549	24	flavor	flavor	NN
6912	7549	25	and	and	CC
6912	7549	26	consistency	consistency	NN
6912	7549	27	)	)	-RRB-
6912	7549	28	20	20	CD
6912	7549	29	---	---	:
6912	7549	30	Total	total	NN
6912	7549	31	100	100	CD
6912	7549	32	QUESTIONS	questions	NN
6912	7549	33	Why	why	WRB
6912	7549	34	should	should	MD
6912	7549	35	not	not	RB
6912	7549	36	the	the	DT
6912	7549	37	fingers	finger	NNS
6912	7549	38	be	be	VB
6912	7549	39	used	use	VBN
6912	7549	40	to	to	TO
6912	7549	41	mix	mix	VB
6912	7549	42	the	the	DT
6912	7549	43	fat	fat	NN
6912	7549	44	with	with	IN
6912	7549	45	the	the	DT
6912	7549	46	dry	dry	JJ
6912	7549	47	ingredients	ingredient	NNS
6912	7549	48	in	in	IN
6912	7549	49	pastry	pastry	NN
6912	7549	50	making	make	VBG
6912	7549	51	?	?	.
6912	7550	1	Why	why	WRB
6912	7550	2	is	be	VBZ
6912	7550	3	it	-PRON-	PRP
6912	7550	4	easier	easy	JJR
6912	7550	5	to	to	TO
6912	7550	6	roll	roll	VB
6912	7550	7	out	out	RP
6912	7550	8	pastry	pastry	NN
6912	7550	9	,	,	,
6912	7550	10	if	if	IN
6912	7550	11	it	-PRON-	PRP
6912	7550	12	has	have	VBZ
6912	7550	13	been	be	VBN
6912	7550	14	chilled	chill	VBN
6912	7550	15	after	after	IN
6912	7550	16	mixing	mix	VBG
6912	7550	17	?	?	.
6912	7551	1	Why	why	WRB
6912	7551	2	should	should	MD
6912	7551	3	a	a	DT
6912	7551	4	lower	low	JJR
6912	7551	5	crust	crust	NN
6912	7551	6	,	,	,
6912	7551	7	when	when	WRB
6912	7551	8	used	use	VBN
6912	7551	9	alone	alone	RB
6912	7551	10	,	,	,
6912	7551	11	be	be	VB
6912	7551	12	baked	bake	VBN
6912	7551	13	before	before	IN
6912	7551	14	adding	add	VBG
6912	7551	15	the	the	DT
6912	7551	16	filling	filling	NN
6912	7551	17	?	?	.
6912	7552	1	What	what	WP
6912	7552	2	is	be	VBZ
6912	7552	3	the	the	DT
6912	7552	4	purpose	purpose	NN
6912	7552	5	of	of	IN
6912	7552	6	pricking	prick	VBG
6912	7552	7	the	the	DT
6912	7552	8	lower	low	JJR
6912	7552	9	crust	crust	NN
6912	7552	10	with	with	IN
6912	7552	11	a	a	DT
6912	7552	12	fork	fork	NN
6912	7552	13	before	before	IN
6912	7552	14	baking	baking	NN
6912	7552	15	?	?	.
6912	7553	1	Compare	compare	VB
6912	7553	2	the	the	DT
6912	7553	3	filling	filling	NN
6912	7553	4	for	for	IN
6912	7553	5	Lemon	Lemon	NNP
6912	7553	6	Pie	Pie	NNP
6912	7553	7	with	with	IN
6912	7553	8	that	that	DT
6912	7553	9	for	for	IN
6912	7553	10	Cream	Cream	NNP
6912	7553	11	Puffs	Puffs	NNPS
6912	7553	12	.	.	.
6912	7554	1	How	how	WRB
6912	7554	2	do	do	VBP
6912	7554	3	they	-PRON-	PRP
6912	7554	4	differ	differ	VB
6912	7554	5	in	in	IN
6912	7554	6	moisture	moisture	NN
6912	7554	7	,	,	,
6912	7554	8	method	method	NN
6912	7554	9	of	of	IN
6912	7554	10	preparation	preparation	NN
6912	7554	11	,	,	,
6912	7554	12	and	and	CC
6912	7554	13	length	length	NN
6912	7554	14	of	of	IN
6912	7554	15	time	time	NN
6912	7554	16	in	in	IN
6912	7554	17	cooking	cooking	NN
6912	7554	18	?	?	.
6912	7555	1	Give	give	VB
6912	7555	2	the	the	DT
6912	7555	3	reason	reason	NN
6912	7555	4	for	for	IN
6912	7555	5	these	these	DT
6912	7555	6	differences	difference	NNS
6912	7555	7	.	.	.
6912	7556	1	From	from	IN
6912	7556	2	_	_	NNP
6912	7556	3	U.	U.	NNP
6912	7557	1	S.	S.	NNP
6912	7557	2	Department	Department	NNP
6912	7557	3	of	of	IN
6912	7557	4	Agriculture	Agriculture	NNP
6912	7557	5	_	_	NNP
6912	7557	6	,	,	,
6912	7557	7	Bulletin	Bulletin	NNP
6912	7557	8	No	no	UH
6912	7557	9	.	.	.
6912	7558	1	28	28	CD
6912	7558	2	,	,	,
6912	7558	3	tabulate	tabulate	VBP
6912	7558	4	the	the	DT
6912	7558	5	percentage	percentage	NN
6912	7558	6	composition	composition	NN
6912	7558	7	of	of	IN
6912	7558	8	butter	butter	NN
6912	7558	9	(	(	-LRB-
6912	7558	10	see	see	VB
6912	7558	11	Figure	Figure	NNP
6912	7558	12	63	63	CD
6912	7558	13	)	)	-RRB-
6912	7558	14	,	,	,
6912	7558	15	oleomargarine	oleomargarine	NN
6912	7558	16	,	,	,
6912	7558	17	lard	lard	NN
6912	7558	18	,	,	,
6912	7558	19	lard	lard	NN
6912	7558	20	substitute	substitute	NN
6912	7558	21	,	,	,
6912	7558	22	and	and	CC
6912	7558	23	vegetable	vegetable	JJ
6912	7558	24	oil	oil	NN
6912	7558	25	.	.	.
6912	7559	1	What	what	WP
6912	7559	2	is	be	VBZ
6912	7559	3	the	the	DT
6912	7559	4	price	price	NN
6912	7559	5	per	per	IN
6912	7559	6	pound	pound	NN
6912	7559	7	of	of	IN
6912	7559	8	each	each	DT
6912	7559	9	?	?	.
6912	7560	1	Which	which	WDT
6912	7560	2	furnishes	furnish	VBZ
6912	7560	3	more	more	JJR
6912	7560	4	fat,--a	fat,--a	NNP
6912	7560	5	pound	pound	NN
6912	7560	6	of	of	IN
6912	7560	7	butter	butter	NN
6912	7560	8	or	or	CC
6912	7560	9	a	a	DT
6912	7560	10	pound	pound	NN
6912	7560	11	of	of	IN
6912	7560	12	lard	lard	NN
6912	7560	13	?	?	.
6912	7561	1	If	if	IN
6912	7561	2	lard	lard	NN
6912	7561	3	,	,	,
6912	7561	4	lard	lard	NN
6912	7561	5	substitute	substitute	NN
6912	7561	6	,	,	,
6912	7561	7	or	or	CC
6912	7561	8	vegetable	vegetable	NN
6912	7561	9	oil	oil	NN
6912	7561	10	were	be	VBD
6912	7561	11	substituted	substitute	VBN
6912	7561	12	for	for	IN
6912	7561	13	butter	butter	NN
6912	7561	14	in	in	IN
6912	7561	15	a	a	DT
6912	7561	16	cake	cake	NN
6912	7561	17	or	or	CC
6912	7561	18	other	other	JJ
6912	7561	19	quick	quick	JJ
6912	7561	20	bread	bread	NN
6912	7561	21	,	,	,
6912	7561	22	should	should	MD
6912	7561	23	the	the	DT
6912	7561	24	same	same	JJ
6912	7561	25	quantity	quantity	NN
6912	7561	26	be	be	VB
6912	7561	27	used	use	VBN
6912	7561	28	?	?	.
6912	7562	1	Explain	explain	VB
6912	7562	2	.	.	.
6912	7563	1	LESSON	LESSON	NNP
6912	7563	2	CLIV	CLIV	NNP
6912	7563	3	PIES	pie	VBZ
6912	7563	4	WITH	with	IN
6912	7563	5	UPPER	upper	JJ
6912	7563	6	CRUST	crust	NN
6912	7563	7	DIGESTION	DIGESTION	NNS
6912	7563	8	OF	of	IN
6912	7563	9	PASTRY.--As	PASTRY.--As	NNP
6912	7563	10	previously	previously	RB
6912	7563	11	mentioned	mention	VBN
6912	7563	12	(	(	-LRB-
6912	7563	13	see	see	VB
6912	7563	14	_	_	NNP
6912	7563	15	Frying	Frying	NNP
6912	7563	16	and	and	CC
6912	7563	17	Digestion	Digestion	NNP
6912	7563	18	_	_	NNP
6912	7563	19	)	)	-RRB-
6912	7563	20	,	,	,
6912	7563	21	when	when	WRB
6912	7563	22	fats	fat	NNS
6912	7563	23	are	be	VBP
6912	7563	24	heated	heat	VBN
6912	7563	25	to	to	IN
6912	7563	26	a	a	DT
6912	7563	27	high	high	JJ
6912	7563	28	temperature	temperature	NN
6912	7563	29	,	,	,
6912	7563	30	they	-PRON-	PRP
6912	7563	31	decompose	decompose	VBP
6912	7563	32	.	.	.
6912	7564	1	The	the	DT
6912	7564	2	products	product	NNS
6912	7564	3	of	of	IN
6912	7564	4	this	this	DT
6912	7564	5	decomposition	decomposition	NN
6912	7564	6	are	be	VBP
6912	7564	7	less	less	RBR
6912	7564	8	readily	readily	RB
6912	7564	9	digested	digested	JJ
6912	7564	10	than	than	IN
6912	7564	11	is	be	VBZ
6912	7564	12	fat	fat	JJ
6912	7564	13	before	before	IN
6912	7564	14	it	-PRON-	PRP
6912	7564	15	is	be	VBZ
6912	7564	16	decomposed	decompose	VBN
6912	7564	17	.	.	.
6912	7565	1	Hence	hence	RB
6912	7565	2	in	in	IN
6912	7565	3	fried	fried	JJ
6912	7565	4	foods	food	NNS
6912	7565	5	,	,	,
6912	7565	6	the	the	DT
6912	7565	7	fat	fat	NN
6912	7565	8	is	be	VBZ
6912	7565	9	made	make	VBN
6912	7565	10	somewhat	somewhat	RB
6912	7565	11	indigestible	indigestible	JJ
6912	7565	12	.	.	.
6912	7566	1	Thus	thus	RB
6912	7566	2	it	-PRON-	PRP
6912	7566	3	is	be	VBZ
6912	7566	4	much	much	RB
6912	7566	5	better	well	JJR
6912	7566	6	to	to	TO
6912	7566	7	spread	spread	VB
6912	7566	8	uncooked	uncooked	JJ
6912	7566	9	fat	fat	NN
6912	7566	10	over	over	IN
6912	7566	11	hot	hot	JJ
6912	7566	12	potatoes	potato	NNS
6912	7566	13	than	than	IN
6912	7566	14	to	to	TO
6912	7566	15	combine	combine	VB
6912	7566	16	the	the	DT
6912	7566	17	two	two	CD
6912	7566	18	foods	food	NNS
6912	7566	19	by	by	IN
6912	7566	20	frying	fry	VBG
6912	7566	21	the	the	DT
6912	7566	22	potatoes	potato	NNS
6912	7566	23	.	.	.
6912	7567	1	Fat	fat	JJ
6912	7567	2	is	be	VBZ
6912	7567	3	the	the	DT
6912	7567	4	most	most	RBS
6912	7567	5	slowly	slowly	RB
6912	7567	6	digested	digest	VBN
6912	7567	7	of	of	IN
6912	7567	8	all	all	DT
6912	7567	9	foodstuffs	foodstuff	NNS
6912	7567	10	.	.	.
6912	7568	1	Hence	hence	RB
6912	7568	2	a	a	DT
6912	7568	3	combination	combination	NN
6912	7568	4	of	of	IN
6912	7568	5	fat	fat	NN
6912	7568	6	and	and	CC
6912	7568	7	carbohydrates	carbohydrate	NNS
6912	7568	8	is	be	VBZ
6912	7568	9	more	more	RBR
6912	7568	10	slowly	slowly	RB
6912	7568	11	digested	digested	JJ
6912	7568	12	than	than	IN
6912	7568	13	carbohydrate	carbohydrate	NN
6912	7568	14	.	.	.
6912	7569	1	For	for	IN
6912	7569	2	this	this	DT
6912	7569	3	reason	reason	NN
6912	7569	4	,	,	,
6912	7569	5	foods	food	NNS
6912	7569	6	consisting	consist	VBG
6912	7569	7	of	of	IN
6912	7569	8	fat	fat	NN
6912	7569	9	and	and	CC
6912	7569	10	flour	flour	NN
6912	7569	11	such	such	JJ
6912	7569	12	as	as	IN
6912	7569	13	pastry	pastry	NN
6912	7569	14	may	may	MD
6912	7569	15	remain	remain	VB
6912	7569	16	in	in	IN
6912	7569	17	the	the	DT
6912	7569	18	digestive	digestive	JJ
6912	7569	19	tract	tract	NN
6912	7569	20	for	for	IN
6912	7569	21	a	a	DT
6912	7569	22	long	long	JJ
6912	7569	23	time	time	NN
6912	7569	24	and	and	CC
6912	7569	25	cause	cause	VB
6912	7569	26	disturbances	disturbance	NNS
6912	7569	27	.	.	.
6912	7570	1	Distressing	distress	VBG
6912	7570	2	effects	effect	NNS
6912	7570	3	are	be	VBP
6912	7570	4	less	less	RBR
6912	7570	5	likely	likely	JJ
6912	7570	6	to	to	TO
6912	7570	7	result	result	VB
6912	7570	8	,	,	,
6912	7570	9	however	however	RB
6912	7570	10	,	,	,
6912	7570	11	when	when	WRB
6912	7570	12	a	a	DT
6912	7570	13	person	person	NN
6912	7570	14	's	's	POS
6912	7570	15	work	work	NN
6912	7570	16	is	be	VBZ
6912	7570	17	out	out	IN
6912	7570	18	of	of	IN
6912	7570	19	doors	door	NNS
6912	7570	20	.	.	.
6912	7571	1	Since	since	IN
6912	7571	2	fatty	fatty	NN
6912	7571	3	foods	food	NNS
6912	7571	4	remain	remain	VBP
6912	7571	5	in	in	IN
6912	7571	6	the	the	DT
6912	7571	7	stomach	stomach	NN
6912	7571	8	longer	long	RBR
6912	7571	9	than	than	IN
6912	7571	10	others	other	NNS
6912	7571	11	,	,	,
6912	7571	12	they	-PRON-	PRP
6912	7571	13	may	may	MD
6912	7571	14	serve	serve	VB
6912	7571	15	to	to	TO
6912	7571	16	allay	allay	VB
6912	7571	17	the	the	DT
6912	7571	18	feeling	feeling	NN
6912	7571	19	of	of	IN
6912	7571	20	hunger	hunger	NN
6912	7571	21	which	which	WDT
6912	7571	22	is	be	VBZ
6912	7571	23	caused	cause	VBN
6912	7571	24	by	by	IN
6912	7571	25	the	the	DT
6912	7571	26	contracting	contracting	NN
6912	7571	27	of	of	IN
6912	7571	28	an	an	DT
6912	7571	29	empty	empty	JJ
6912	7571	30	stomach	stomach	NN
6912	7571	31	.	.	.
6912	7572	1	PIE	PIE	NNP
6912	7572	2	WITH	with	IN
6912	7572	3	THE	the	DT
6912	7572	4	UPPER	upper	NN
6912	7572	5	CRUST.--In	crust.--in	NN
6912	7572	6	the	the	DT
6912	7572	7	previous	previous	JJ
6912	7572	8	lesson	lesson	NN
6912	7572	9	(	(	-LRB-
6912	7572	10	see	see	VB
6912	7572	11	_	_	NNP
6912	7572	12	Pie	Pie	NNP
6912	7572	13	with	with	IN
6912	7572	14	Under	under	IN
6912	7572	15	Crust	Crust	NNP
6912	7572	16	_	_	NNP
6912	7572	17	)	)	-RRB-
6912	7572	18	,	,	,
6912	7572	19	it	-PRON-	PRP
6912	7572	20	was	be	VBD
6912	7572	21	mentioned	mention	VBN
6912	7572	22	that	that	IN
6912	7572	23	"	"	``
6912	7572	24	pasty	pasty	NN
6912	7572	25	"	"	''
6912	7572	26	pie	pie	NN
6912	7572	27	crust	crust	NN
6912	7572	28	was	be	VBD
6912	7572	29	not	not	RB
6912	7572	30	readily	readily	RB
6912	7572	31	digested	digest	VBN
6912	7572	32	.	.	.
6912	7573	1	For	for	IN
6912	7573	2	this	this	DT
6912	7573	3	reason	reason	NN
6912	7573	4	,	,	,
6912	7573	5	fresh	fresh	JJ
6912	7573	6	fruit	fruit	NN
6912	7573	7	pie	pie	NN
6912	7573	8	may	may	MD
6912	7573	9	be	be	VB
6912	7573	10	made	make	VBN
6912	7573	11	with	with	IN
6912	7573	12	an	an	DT
6912	7573	13	upper	upper	JJ
6912	7573	14	crust	crust	NN
6912	7573	15	only	only	RB
6912	7573	16	.	.	.
6912	7574	1	Such	such	JJ
6912	7574	2	pie	pie	NN
6912	7574	3	should	should	MD
6912	7574	4	be	be	VB
6912	7574	5	baked	bake	VBN
6912	7574	6	in	in	IN
6912	7574	7	a	a	DT
6912	7574	8	pan	pan	NN
6912	7574	9	of	of	IN
6912	7574	10	granite	granite	NN
6912	7574	11	,	,	,
6912	7574	12	glass	glass	NN
6912	7574	13	,	,	,
6912	7574	14	or	or	CC
6912	7574	15	similar	similar	JJ
6912	7574	16	material	material	NN
6912	7574	17	.	.	.
6912	7575	1	The	the	DT
6912	7575	2	fruit	fruit	NN
6912	7575	3	is	be	VBZ
6912	7575	4	placed	place	VBN
6912	7575	5	in	in	IN
6912	7575	6	the	the	DT
6912	7575	7	pie	pie	NN
6912	7575	8	pan	pan	NN
6912	7575	9	,	,	,
6912	7575	10	then	then	RB
6912	7575	11	a	a	DT
6912	7575	12	half	half	JJ
6912	7575	13	-	-	HYPH
6912	7575	14	inch	inch	NN
6912	7575	15	strip	strip	NN
6912	7575	16	of	of	IN
6912	7575	17	pastry	pastry	NN
6912	7575	18	is	be	VBZ
6912	7575	19	placed	place	VBN
6912	7575	20	over	over	IN
6912	7575	21	the	the	DT
6912	7575	22	rim	rim	NN
6912	7575	23	of	of	IN
6912	7575	24	the	the	DT
6912	7575	25	pie	pie	NN
6912	7575	26	pan	pan	NN
6912	7575	27	;	;	:
6912	7575	28	the	the	DT
6912	7575	29	strip	strip	NN
6912	7575	30	is	be	VBZ
6912	7575	31	moistened	moisten	VBN
6912	7575	32	and	and	CC
6912	7575	33	the	the	DT
6912	7575	34	crust	crust	NN
6912	7575	35	placed	place	VBN
6912	7575	36	over	over	IN
6912	7575	37	the	the	DT
6912	7575	38	top	top	NN
6912	7575	39	.	.	.
6912	7576	1	The	the	DT
6912	7576	2	strip	strip	NN
6912	7576	3	of	of	IN
6912	7576	4	pastry	pastry	NN
6912	7576	5	and	and	CC
6912	7576	6	the	the	DT
6912	7576	7	upper	upper	JJ
6912	7576	8	crust	crust	NN
6912	7576	9	are	be	VBP
6912	7576	10	pressed	press	VBN
6912	7576	11	together	together	RB
6912	7576	12	,	,	,
6912	7576	13	then	then	RB
6912	7576	14	the	the	DT
6912	7576	15	edges	edge	NNS
6912	7576	16	of	of	IN
6912	7576	17	the	the	DT
6912	7576	18	latter	latter	JJ
6912	7576	19	are	be	VBP
6912	7576	20	trimmed	trim	VBN
6912	7576	21	.	.	.
6912	7577	1	The	the	DT
6912	7577	2	upper	upper	JJ
6912	7577	3	crust	crust	NN
6912	7577	4	should	should	MD
6912	7577	5	be	be	VB
6912	7577	6	cut	cut	VBN
6912	7577	7	in	in	IN
6912	7577	8	several	several	JJ
6912	7577	9	places	place	NNS
6912	7577	10	for	for	IN
6912	7577	11	the	the	DT
6912	7577	12	escape	escape	NN
6912	7577	13	of	of	IN
6912	7577	14	steam	steam	NN
6912	7577	15	.	.	.
6912	7578	1	RHUBARB	RHUBARB	NNP
6912	7578	2	PIE	PIE	NNP
6912	7578	3	2	2	CD
6912	7578	4	cupfuls	cupful	NNS
6912	7578	5	rhubarb	rhubarb	NN
6912	7578	6	,	,	,
6912	7578	7	cut	cut	VBN
6912	7578	8	in	in	IN
6912	7578	9	small	small	JJ
6912	7578	10	pieces	piece	NNS
6912	7578	11	1	1	CD
6912	7578	12	egg	egg	NN
6912	7578	13	4	4	CD
6912	7578	14	tablespoonfuls	tablespoonful	NNS
6912	7578	15	flour	flour	NN
6912	7578	16	1	1	CD
6912	7578	17	cupful	cupful	JJ
6912	7578	18	sugar	sugar	NN
6912	7578	19	Salt	Salt	NNP
6912	7578	20	Lemon	Lemon	NNP
6912	7578	21	rind	rind	NN
6912	7578	22	Mix	mix	VB
6912	7578	23	the	the	DT
6912	7578	24	sugar	sugar	NN
6912	7578	25	,	,	,
6912	7578	26	salt	salt	NN
6912	7578	27	,	,	,
6912	7578	28	lemon	lemon	NN
6912	7578	29	rind	rind	NN
6912	7578	30	,	,	,
6912	7578	31	and	and	CC
6912	7578	32	flour	flour	NN
6912	7578	33	;	;	:
6912	7578	34	beat	beat	VBD
6912	7578	35	the	the	DT
6912	7578	36	egg	egg	NN
6912	7578	37	.	.	.
6912	7579	1	Add	add	VB
6912	7579	2	the	the	DT
6912	7579	3	rhubarb	rhubarb	NN
6912	7579	4	and	and	CC
6912	7579	5	flour	flour	NN
6912	7579	6	mixture	mixture	NN
6912	7579	7	to	to	IN
6912	7579	8	the	the	DT
6912	7579	9	egg	egg	NN
6912	7579	10	.	.	.
6912	7580	1	Turn	turn	VB
6912	7580	2	into	into	IN
6912	7580	3	an	an	DT
6912	7580	4	earthenware	earthenware	NN
6912	7580	5	dish	dish	NN
6912	7580	6	or	or	CC
6912	7580	7	a	a	DT
6912	7580	8	granite	granite	NN
6912	7580	9	pan	pan	NN
6912	7580	10	,	,	,
6912	7580	11	and	and	CC
6912	7580	12	cover	cover	VB
6912	7580	13	with	with	IN
6912	7580	14	pastry	pastry	NN
6912	7580	15	as	as	IN
6912	7580	16	directed	direct	VBN
6912	7580	17	above	above	RB
6912	7580	18	.	.	.
6912	7581	1	Bake	bake	VB
6912	7581	2	until	until	IN
6912	7581	3	the	the	DT
6912	7581	4	rhubarb	rhubarb	NN
6912	7581	5	is	be	VBZ
6912	7581	6	tender	tender	JJ
6912	7581	7	and	and	CC
6912	7581	8	the	the	DT
6912	7581	9	crust	crust	NN
6912	7581	10	is	be	VBZ
6912	7581	11	brown	brown	JJ
6912	7581	12	,	,	,
6912	7581	13	i.e.	i.e.	FW
6912	7582	1	at	at	IN
6912	7582	2	425	425	CD
6912	7582	3	degrees	degree	NNS
6912	7582	4	F.	F.	NNP
6912	7582	5	,	,	,
6912	7582	6	35	35	CD
6912	7582	7	to	to	TO
6912	7582	8	45	45	CD
6912	7582	9	minutes	minute	NNS
6912	7582	10	.	.	.
6912	7583	1	Rhubarb	rhubarb	NN
6912	7583	2	contains	contain	VBZ
6912	7583	3	such	such	PDT
6912	7583	4	a	a	DT
6912	7583	5	large	large	JJ
6912	7583	6	percentage	percentage	NN
6912	7583	7	of	of	IN
6912	7583	8	moisture	moisture	NN
6912	7583	9	that	that	IN
6912	7583	10	it	-PRON-	PRP
6912	7583	11	is	be	VBZ
6912	7583	12	well	well	JJ
6912	7583	13	to	to	TO
6912	7583	14	use	use	VB
6912	7583	15	but	but	CC
6912	7583	16	one	one	CD
6912	7583	17	crust	crust	NN
6912	7583	18	.	.	.
6912	7584	1	QUESTIONS	QUESTIONS	NNP
6912	7584	2	Explain	explain	VB
6912	7584	3	why	why	WRB
6912	7584	4	it	-PRON-	PRP
6912	7584	5	is	be	VBZ
6912	7584	6	that	that	IN
6912	7584	7	baked	bake	VBN
6912	7584	8	potatoes	potato	NNS
6912	7584	9	and	and	CC
6912	7584	10	butter	butter	NN
6912	7584	11	are	be	VBP
6912	7584	12	more	more	RBR
6912	7584	13	readily	readily	RB
6912	7584	14	digested	digested	JJ
6912	7584	15	than	than	IN
6912	7584	16	fried	fried	JJ
6912	7584	17	potatoes	potato	NNS
6912	7584	18	.	.	.
6912	7585	1	What	what	WP
6912	7585	2	is	be	VBZ
6912	7585	3	the	the	DT
6912	7585	4	advantage	advantage	NN
6912	7585	5	of	of	IN
6912	7585	6	using	use	VBG
6912	7585	7	only	only	RB
6912	7585	8	a	a	DT
6912	7585	9	top	top	JJ
6912	7585	10	crust	crust	NN
6912	7585	11	for	for	IN
6912	7585	12	fresh	fresh	JJ
6912	7585	13	fruit	fruit	NN
6912	7585	14	pie	pie	NN
6912	7585	15	?	?	.
6912	7586	1	What	what	WP
6912	7586	2	is	be	VBZ
6912	7586	3	the	the	DT
6912	7586	4	purpose	purpose	NN
6912	7586	5	of	of	IN
6912	7586	6	egg	egg	NN
6912	7586	7	and	and	CC
6912	7586	8	flour	flour	NN
6912	7586	9	in	in	IN
6912	7586	10	Rhubarb	Rhubarb	NNP
6912	7586	11	Pie	Pie	NNP
6912	7586	12	?	?	.
6912	7587	1	Why	why	WRB
6912	7587	2	is	be	VBZ
6912	7587	3	it	-PRON-	PRP
6912	7587	4	desirable	desirable	JJ
6912	7587	5	to	to	TO
6912	7587	6	use	use	VB
6912	7587	7	these	these	DT
6912	7587	8	ingredients	ingredient	NNS
6912	7587	9	with	with	IN
6912	7587	10	rhubarb	rhubarb	NN
6912	7587	11	?	?	.
6912	7588	1	Why	why	WRB
6912	7588	2	should	should	MD
6912	7588	3	the	the	DT
6912	7588	4	flour	flour	NN
6912	7588	5	in	in	IN
6912	7588	6	Rhubarb	Rhubarb	NNP
6912	7588	7	Pie	Pie	NNP
6912	7588	8	be	be	VB
6912	7588	9	mixed	mix	VBN
6912	7588	10	with	with	IN
6912	7588	11	sugar	sugar	NN
6912	7588	12	?	?	.
6912	7589	1	How	how	WRB
6912	7589	2	much	much	JJ
6912	7589	3	water	water	NN
6912	7589	4	is	be	VBZ
6912	7589	5	there	there	RB
6912	7589	6	in	in	IN
6912	7589	7	apples	apple	NNS
6912	7589	8	and	and	CC
6912	7589	9	rhubarb	rhubarb	NNP
6912	7589	10	(	(	-LRB-
6912	7589	11	see	see	VB
6912	7589	12	_	_	NNP
6912	7589	13	U.	U.	NNP
6912	7590	1	S.	S.	NNP
6912	7590	2	Department	Department	NNP
6912	7590	3	of	of	IN
6912	7590	4	Agriculture	Agriculture	NNP
6912	7590	5	_	_	NNP
6912	7590	6	,	,	,
6912	7590	7	Bulletin	Bulletin	NNP
6912	7590	8	No	no	UH
6912	7590	9	.	.	.
6912	7591	1	28	28	CD
6912	7591	2	and	and	CC
6912	7591	3	Figure	Figure	NNP
6912	7591	4	70	70	CD
6912	7591	5	)	)	-RRB-
6912	7591	6	?	?	.
6912	7592	1	LESSON	LESSON	NNP
6912	7592	2	CLV	CLV	NNP
6912	7592	3	TWO	TWO	NNP
6912	7592	4	-	-	HYPH
6912	7592	5	CRUST	crust	NN
6912	7592	6	PIES	PIES	NNP
6912	7592	7	TWO	two	CD
6912	7592	8	CRUSTS.--If	CRUSTS.--If	NNP
6912	7592	9	both	both	CC
6912	7592	10	upper	upper	JJ
6912	7592	11	and	and	CC
6912	7592	12	lower	low	JJR
6912	7592	13	crusts	crust	NNS
6912	7592	14	are	be	VBP
6912	7592	15	used	use	VBN
6912	7592	16	in	in	IN
6912	7592	17	making	make	VBG
6912	7592	18	a	a	DT
6912	7592	19	pie	pie	NN
6912	7592	20	,	,	,
6912	7592	21	the	the	DT
6912	7592	22	lower	low	JJR
6912	7592	23	crust	crust	NN
6912	7592	24	should	should	MD
6912	7592	25	be	be	VB
6912	7592	26	placed	place	VBN
6912	7592	27	inside	inside	IN
6912	7592	28	the	the	DT
6912	7592	29	pan	pan	NN
6912	7592	30	.	.	.
6912	7593	1	The	the	DT
6912	7593	2	filling	filling	NN
6912	7593	3	should	should	MD
6912	7593	4	be	be	VB
6912	7593	5	added	add	VBN
6912	7593	6	,	,	,
6912	7593	7	the	the	DT
6912	7593	8	edge	edge	NN
6912	7593	9	of	of	IN
6912	7593	10	the	the	DT
6912	7593	11	crust	crust	NN
6912	7593	12	moistened	moisten	VBN
6912	7593	13	,	,	,
6912	7593	14	and	and	CC
6912	7593	15	the	the	DT
6912	7593	16	upper	upper	JJ
6912	7593	17	crust	crust	NN
6912	7593	18	placed	place	VBN
6912	7593	19	over	over	IN
6912	7593	20	the	the	DT
6912	7593	21	pie	pie	NN
6912	7593	22	and	and	CC
6912	7593	23	pressed	press	VBD
6912	7593	24	around	around	IN
6912	7593	25	the	the	DT
6912	7593	26	edges	edge	NNS
6912	7593	27	.	.	.
6912	7594	1	Then	then	RB
6912	7594	2	the	the	DT
6912	7594	3	edges	edge	NNS
6912	7594	4	should	should	MD
6912	7594	5	be	be	VB
6912	7594	6	trimmed	trim	VBN
6912	7594	7	.	.	.
6912	7595	1	As	as	IN
6912	7595	2	was	be	VBD
6912	7595	3	mentioned	mention	VBN
6912	7595	4	before	before	RB
6912	7595	5	,	,	,
6912	7595	6	upper	upper	JJ
6912	7595	7	crusts	crust	NNS
6912	7595	8	should	should	MD
6912	7595	9	always	always	RB
6912	7595	10	be	be	VB
6912	7595	11	cut	cut	VBN
6912	7595	12	in	in	IN
6912	7595	13	several	several	JJ
6912	7595	14	places	place	NNS
6912	7595	15	for	for	IN
6912	7595	16	the	the	DT
6912	7595	17	escape	escape	NN
6912	7595	18	of	of	IN
6912	7595	19	steam	steam	NN
6912	7595	20	.	.	.
6912	7596	1	Sometimes	sometimes	RB
6912	7596	2	a	a	DT
6912	7596	3	half	half	JJ
6912	7596	4	-	-	HYPH
6912	7596	5	inch	inch	NN
6912	7596	6	strip	strip	NN
6912	7596	7	of	of	IN
6912	7596	8	pastry	pastry	NN
6912	7596	9	is	be	VBZ
6912	7596	10	placed	place	VBN
6912	7596	11	around	around	IN
6912	7596	12	the	the	DT
6912	7596	13	edge	edge	NN
6912	7596	14	of	of	IN
6912	7596	15	the	the	DT
6912	7596	16	under	under	JJ
6912	7596	17	crust	crust	NN
6912	7596	18	before	before	IN
6912	7596	19	placing	place	VBG
6912	7596	20	the	the	DT
6912	7596	21	upper	upper	JJ
6912	7596	22	crust	crust	NN
6912	7596	23	.	.	.
6912	7597	1	This	this	DT
6912	7597	2	is	be	VBZ
6912	7597	3	thought	think	VBN
6912	7597	4	to	to	TO
6912	7597	5	aid	aid	VB
6912	7597	6	in	in	IN
6912	7597	7	preventing	prevent	VBG
6912	7597	8	the	the	DT
6912	7597	9	escape	escape	NN
6912	7597	10	of	of	IN
6912	7597	11	the	the	DT
6912	7597	12	moisture	moisture	NN
6912	7597	13	of	of	IN
6912	7597	14	the	the	DT
6912	7597	15	filling	filling	NN
6912	7597	16	.	.	.
6912	7598	1	APPLE	APPLE	NNP
6912	7598	2	PIE	PIE	NNP
6912	7598	3	Cut	Cut	NNP
6912	7598	4	4	4	CD
6912	7598	5	or	or	CC
6912	7598	6	5	5	CD
6912	7598	7	apples	apple	NNS
6912	7598	8	into	into	IN
6912	7598	9	slices	slice	NNS
6912	7598	10	,	,	,
6912	7598	11	and	and	CC
6912	7598	12	for	for	IN
6912	7598	13	each	each	DT
6912	7598	14	apple	apple	NN
6912	7598	15	use	use	NN
6912	7598	16	2	2	CD
6912	7598	17	tablespoonfuls	tablespoonful	NNS
6912	7598	18	(	(	-LRB-
6912	7598	19	or	or	CC
6912	7598	20	more	more	JJR
6912	7598	21	)	)	-RRB-
6912	7598	22	of	of	IN
6912	7598	23	sugar	sugar	NN
6912	7598	24	.	.	.
6912	7599	1	If	if	IN
6912	7599	2	the	the	DT
6912	7599	3	apples	apple	NNS
6912	7599	4	are	be	VBP
6912	7599	5	not	not	RB
6912	7599	6	juicy	juicy	JJ
6912	7599	7	,	,	,
6912	7599	8	add	add	VB
6912	7599	9	from	from	IN
6912	7599	10	1/2	1/2	CD
6912	7599	11	to	to	IN
6912	7599	12	1	1	CD
6912	7599	13	tablespoonful	tablespoonful	NN
6912	7599	14	of	of	IN
6912	7599	15	water	water	NN
6912	7599	16	for	for	IN
6912	7599	17	each	each	DT
6912	7599	18	apple	apple	NN
6912	7599	19	.	.	.
6912	7600	1	Flavor	flavor	NN
6912	7600	2	with	with	IN
6912	7600	3	1	1	CD
6912	7600	4	teaspoonful	teaspoonful	JJ
6912	7600	5	each	each	DT
6912	7600	6	of	of	IN
6912	7600	7	lemon	lemon	NN
6912	7600	8	juice	juice	NN
6912	7600	9	and	and	CC
6912	7600	10	rind	rind	NN
6912	7600	11	,	,	,
6912	7600	12	1/4	1/4	CD
6912	7600	13	teaspoonful	teaspoonful	JJ
6912	7600	14	cinnamon	cinnamon	NN
6912	7600	15	or	or	CC
6912	7600	16	nutmeg	nutmeg	NN
6912	7600	17	,	,	,
6912	7600	18	and	and	CC
6912	7600	19	1/8	1/8	CD
6912	7600	20	teaspoonful	teaspoonful	JJ
6912	7600	21	salt	salt	NN
6912	7600	22	.	.	.
6912	7601	1	Line	line	VB
6912	7601	2	the	the	DT
6912	7601	3	inside	inside	NN
6912	7601	4	of	of	IN
6912	7601	5	a	a	DT
6912	7601	6	pie	pie	NN
6912	7601	7	pan	pan	NN
6912	7601	8	with	with	IN
6912	7601	9	pastry	pastry	NN
6912	7601	10	,	,	,
6912	7601	11	pour	pour	VBP
6912	7601	12	in	in	IN
6912	7601	13	the	the	DT
6912	7601	14	apple	apple	NN
6912	7601	15	mixture	mixture	NN
6912	7601	16	.	.	.
6912	7602	1	Add	add	VB
6912	7602	2	bits	bit	NNS
6912	7602	3	of	of	IN
6912	7602	4	butter	butter	NN
6912	7602	5	,	,	,
6912	7602	6	and	and	CC
6912	7602	7	cover	cover	VB
6912	7602	8	with	with	IN
6912	7602	9	pastry	pastry	NN
6912	7602	10	as	as	IN
6912	7602	11	directed	direct	VBN
6912	7602	12	above	above	RB
6912	7602	13	.	.	.
6912	7603	1	Bake	bake	VB
6912	7603	2	until	until	IN
6912	7603	3	the	the	DT
6912	7603	4	apples	apple	NNS
6912	7603	5	are	be	VBP
6912	7603	6	soft	soft	JJ
6912	7603	7	and	and	CC
6912	7603	8	the	the	DT
6912	7603	9	crust	crust	NN
6912	7603	10	is	be	VBZ
6912	7603	11	brown	brown	JJ
6912	7603	12	,	,	,
6912	7603	13	i.e.	i.e.	FW
6912	7604	1	at	at	IN
6912	7604	2	425	425	CD
6912	7604	3	degrees	degree	NNS
6912	7604	4	F.	F.	NNP
6912	7604	5	,	,	,
6912	7604	6	35	35	CD
6912	7604	7	to	to	TO
6912	7604	8	45	45	CD
6912	7604	9	minutes	minute	NNS
6912	7604	10	.	.	.
6912	7605	1	Apple	apple	NN
6912	7605	2	sauce	sauce	NN
6912	7605	3	may	may	MD
6912	7605	4	be	be	VB
6912	7605	5	used	use	VBN
6912	7605	6	as	as	IN
6912	7605	7	a	a	DT
6912	7605	8	filling	filling	NN
6912	7605	9	for	for	IN
6912	7605	10	a	a	DT
6912	7605	11	baked	baked	JJ
6912	7605	12	crust	crust	NN
6912	7605	13	.	.	.
6912	7606	1	Such	such	PDT
6912	7606	2	a	a	DT
6912	7606	3	pie	pie	NN
6912	7606	4	is	be	VBZ
6912	7606	5	sometimes	sometimes	RB
6912	7606	6	covered	cover	VBN
6912	7606	7	with	with	IN
6912	7606	8	meringue	meringue	NN
6912	7606	9	or	or	CC
6912	7606	10	strips	strip	NNS
6912	7606	11	of	of	IN
6912	7606	12	pastry	pastry	NN
6912	7606	13	.	.	.
6912	7607	1	FRUIT	FRUIT	NNP
6912	7607	2	PIE	PIE	NNP
6912	7607	3	WITH	with	IN
6912	7607	4	TWO	two	CD
6912	7607	5	CRUSTS	CRUSTS	NNP
6912	7607	6	2	2	CD
6912	7607	7	cupfuls	cupful	NNS
6912	7607	8	fruit	fruit	NN
6912	7607	9	1/2	1/2	CD
6912	7607	10	to	to	IN
6912	7607	11	1	1	CD
6912	7607	12	cupful	cupful	JJ
6912	7607	13	sugar	sugar	NN
6912	7607	14	3	3	CD
6912	7607	15	tablespoonfuls	tablespoonful	NNS
6912	7607	16	flour	flour	NN
6912	7607	17	If	if	IN
6912	7607	18	the	the	DT
6912	7607	19	fruit	fruit	NN
6912	7607	20	is	be	VBZ
6912	7607	21	fresh	fresh	JJ
6912	7607	22	,	,	,
6912	7607	23	wash	wash	VBP
6912	7607	24	and	and	CC
6912	7607	25	drain	drain	VB
6912	7607	26	it	-PRON-	PRP
6912	7607	27	well	well	RB
6912	7607	28	.	.	.
6912	7608	1	Mix	mix	VB
6912	7608	2	the	the	DT
6912	7608	3	sugar	sugar	NN
6912	7608	4	and	and	CC
6912	7608	5	flour	flour	NN
6912	7608	6	.	.	.
6912	7609	1	Line	line	VB
6912	7609	2	the	the	DT
6912	7609	3	inside	inside	NN
6912	7609	4	of	of	IN
6912	7609	5	a	a	DT
6912	7609	6	pie	pie	NN
6912	7609	7	pan	pan	NN
6912	7609	8	with	with	IN
6912	7609	9	pastry	pastry	NN
6912	7609	10	,	,	,
6912	7609	11	add	add	VB
6912	7609	12	half	half	NN
6912	7609	13	of	of	IN
6912	7609	14	the	the	DT
6912	7609	15	sugar	sugar	NN
6912	7609	16	and	and	CC
6912	7609	17	flour	flour	NN
6912	7609	18	mixture	mixture	NN
6912	7609	19	.	.	.
6912	7610	1	Add	add	VB
6912	7610	2	the	the	DT
6912	7610	3	fruit	fruit	NN
6912	7610	4	,	,	,
6912	7610	5	and	and	CC
6912	7610	6	then	then	RB
6912	7610	7	the	the	DT
6912	7610	8	remainder	remainder	NN
6912	7610	9	of	of	IN
6912	7610	10	the	the	DT
6912	7610	11	sugar	sugar	NN
6912	7610	12	and	and	CC
6912	7610	13	flour	flour	NN
6912	7610	14	.	.	.
6912	7611	1	Cover	cover	VB
6912	7611	2	with	with	IN
6912	7611	3	a	a	DT
6912	7611	4	top	top	JJ
6912	7611	5	crust	crust	NN
6912	7611	6	according	accord	VBG
6912	7611	7	to	to	IN
6912	7611	8	the	the	DT
6912	7611	9	directions	direction	NNS
6912	7611	10	above	above	RB
6912	7611	11	.	.	.
6912	7612	1	QUESTIONS	QUESTIONS	NNP
6912	7612	2	Explain	explain	VB
6912	7612	3	why	why	WRB
6912	7612	4	pie	pie	NN
6912	7612	5	with	with	IN
6912	7612	6	only	only	RB
6912	7612	7	one	one	CD
6912	7612	8	crust	crust	NN
6912	7612	9	,	,	,
6912	7612	10	if	if	IN
6912	7612	11	properly	properly	RB
6912	7612	12	made	make	VBN
6912	7612	13	,	,	,
6912	7612	14	is	be	VBZ
6912	7612	15	more	more	RBR
6912	7612	16	desirable	desirable	JJ
6912	7612	17	than	than	IN
6912	7612	18	that	that	DT
6912	7612	19	with	with	IN
6912	7612	20	two	two	CD
6912	7612	21	crusts	crust	NNS
6912	7612	22	(	(	-LRB-
6912	7612	23	see	see	VB
6912	7612	24	_	_	NNP
6912	7612	25	Pie	Pie	NNP
6912	7612	26	with	with	IN
6912	7612	27	Under	under	IN
6912	7612	28	Crust	Crust	NNP
6912	7612	29	_	_	NNP
6912	7612	30	)	)	-RRB-
6912	7612	31	.	.	.
6912	7613	1	Why	why	WRB
6912	7613	2	should	should	MD
6912	7613	3	fresh	fresh	JJ
6912	7613	4	fruit	fruit	NN
6912	7613	5	,	,	,
6912	7613	6	for	for	IN
6912	7613	7	fruit	fruit	NN
6912	7613	8	pie	pie	NN
6912	7613	9	with	with	IN
6912	7613	10	two	two	CD
6912	7613	11	crusts	crust	NNS
6912	7613	12	,	,	,
6912	7613	13	be	be	VB
6912	7613	14	well	well	RB
6912	7613	15	drained	drain	VBN
6912	7613	16	after	after	IN
6912	7613	17	washing	wash	VBG
6912	7613	18	?	?	.
6912	7614	1	Give	give	VB
6912	7614	2	three	three	CD
6912	7614	3	ways	way	NNS
6912	7614	4	of	of	IN
6912	7614	5	preventing	prevent	VBG
6912	7614	6	the	the	DT
6912	7614	7	juice	juice	NN
6912	7614	8	from	from	IN
6912	7614	9	boiling	boil	VBG
6912	7614	10	over	over	RP
6912	7614	11	,	,	,
6912	7614	12	in	in	IN
6912	7614	13	a	a	DT
6912	7614	14	pie	pie	NN
6912	7614	15	with	with	IN
6912	7614	16	two	two	CD
6912	7614	17	crusts	crust	NNS
6912	7614	18	.	.	.
6912	7615	1	Compare	compare	VB
6912	7615	2	pastry	pastry	NN
6912	7615	3	that	that	WDT
6912	7615	4	is	be	VBZ
6912	7615	5	made	make	VBN
6912	7615	6	with	with	IN
6912	7615	7	lard	lard	NN
6912	7615	8	,	,	,
6912	7615	9	lard	lard	NN
6912	7615	10	substitutes	substitute	NNS
6912	7615	11	,	,	,
6912	7615	12	vegetable	vegetable	NN
6912	7615	13	oils	oil	NNS
6912	7615	14	and	and	CC
6912	7615	15	butter	butter	NN
6912	7615	16	,	,	,
6912	7615	17	as	as	IN
6912	7615	18	to	to	TO
6912	7615	19	taste	taste	NN
6912	7615	20	,	,	,
6912	7615	21	appearance	appearance	NN
6912	7615	22	,	,	,
6912	7615	23	flakiness	flakiness	NN
6912	7615	24	or	or	CC
6912	7615	25	friability	friability	NN
6912	7615	26	,	,	,
6912	7615	27	and	and	CC
6912	7615	28	tenderness	tenderness	NN
6912	7615	29	.	.	.
6912	7616	1	RELATED	related	JJ
6912	7616	2	WORK	work	NN
6912	7616	3	LESSON	LESSON	NNP
6912	7616	4	CLVI	CLVI	VBD
6912	7616	5	INFANT	INFANT	NNP
6912	7616	6	FEEDING	FEEDING	NNP
6912	7616	7	PERFECT	PERFECT	VBD
6912	7616	8	FOOD	food	NN
6912	7616	9	FOR	for	IN
6912	7616	10	INFANTS.--Nature	infants.--nature	NN
6912	7616	11	in	in	IN
6912	7616	12	her	-PRON-	PRP$
6912	7616	13	wisdom	wisdom	NN
6912	7616	14	provides	provide	VBZ
6912	7616	15	ideal	ideal	JJ
6912	7616	16	food	food	NN
6912	7616	17	for	for	IN
6912	7616	18	the	the	DT
6912	7616	19	infant,--mother	infant,--mother	NNP
6912	7616	20	's	's	POS
6912	7616	21	milk	milk	NN
6912	7616	22	.	.	.
6912	7617	1	No	no	DT
6912	7617	2	perfect	perfect	JJ
6912	7617	3	substitute	substitute	NN
6912	7617	4	has	have	VBZ
6912	7617	5	been	be	VBN
6912	7617	6	found	find	VBN
6912	7617	7	for	for	IN
6912	7617	8	it	-PRON-	PRP
6912	7617	9	.	.	.
6912	7618	1	It	-PRON-	PRP
6912	7618	2	is	be	VBZ
6912	7618	3	most	most	RBS
6912	7618	4	unfortunate	unfortunate	JJ
6912	7618	5	when	when	WRB
6912	7618	6	a	a	DT
6912	7618	7	child	child	NN
6912	7618	8	is	be	VBZ
6912	7618	9	denied	deny	VBN
6912	7618	10	this	this	DT
6912	7618	11	food	food	NN
6912	7618	12	.	.	.
6912	7619	1	It	-PRON-	PRP
6912	7619	2	has	have	VBZ
6912	7619	3	been	be	VBN
6912	7619	4	found	find	VBN
6912	7619	5	[	[	-LRB-
6912	7619	6	Footnote	Footnote	NNP
6912	7619	7	117	117	CD
6912	7619	8	:	:	:
6912	7619	9	See	see	VB
6912	7619	10	"	"	``
6912	7619	11	Feeding	feed	VBG
6912	7619	12	the	the	DT
6912	7619	13	Family	family	NN
6912	7619	14	,	,	,
6912	7619	15	"	"	''
6912	7619	16	by	by	IN
6912	7619	17	Mary	Mary	NNP
6912	7619	18	Swartz	Swartz	NNP
6912	7619	19	Rose	Rose	NNP
6912	7619	20	,	,	,
6912	7619	21	Ph.D.	ph.d.	NN
6912	7619	22	,	,	,
6912	7619	23	p.	p.	NN
6912	7620	1	98	98	CD
6912	7620	2	.	.	.
6912	7620	3	]	]	-RRB-
6912	7621	1	that	that	IN
6912	7621	2	babies	baby	NNS
6912	7621	3	fed	feed	VBN
6912	7621	4	with	with	IN
6912	7621	5	mother	mother	NN
6912	7621	6	's	's	POS
6912	7621	7	milk	milk	NN
6912	7621	8	are	be	VBP
6912	7621	9	much	much	RB
6912	7621	10	less	less	RBR
6912	7621	11	likely	likely	JJ
6912	7621	12	to	to	TO
6912	7621	13	contract	contract	VB
6912	7621	14	disease	disease	NN
6912	7621	15	and	and	CC
6912	7621	16	much	much	RB
6912	7621	17	more	more	JJR
6912	7621	18	apt	apt	NN
6912	7621	19	to	to	TO
6912	7621	20	grow	grow	VB
6912	7621	21	to	to	IN
6912	7621	22	maturity	maturity	NN
6912	7621	23	.	.	.
6912	7622	1	A	a	DT
6912	7622	2	mother	mother	NN
6912	7622	3	's	's	POS
6912	7622	4	milk	milk	NN
6912	7622	5	is	be	VBZ
6912	7622	6	adapted	adapt	VBN
6912	7622	7	to	to	IN
6912	7622	8	the	the	DT
6912	7622	9	needs	need	NNS
6912	7622	10	of	of	IN
6912	7622	11	her	-PRON-	PRP$
6912	7622	12	child	child	NN
6912	7622	13	.	.	.
6912	7623	1	It	-PRON-	PRP
6912	7623	2	agrees	agree	VBZ
6912	7623	3	with	with	IN
6912	7623	4	the	the	DT
6912	7623	5	infant	infant	NN
6912	7623	6	and	and	CC
6912	7623	7	nourishes	nourish	VBZ
6912	7623	8	it	-PRON-	PRP
6912	7623	9	well	well	RB
6912	7623	10	.	.	.
6912	7624	1	A	a	DT
6912	7624	2	practical	practical	JJ
6912	7624	3	advantage	advantage	NN
6912	7624	4	of	of	IN
6912	7624	5	a	a	DT
6912	7624	6	healthy	healthy	JJ
6912	7624	7	mother	mother	NN
6912	7624	8	's	's	POS
6912	7624	9	milk	milk	NN
6912	7624	10	is	be	VBZ
6912	7624	11	that	that	IN
6912	7624	12	it	-PRON-	PRP
6912	7624	13	is	be	VBZ
6912	7624	14	sterile	sterile	JJ
6912	7624	15	and	and	CC
6912	7624	16	of	of	IN
6912	7624	17	the	the	DT
6912	7624	18	proper	proper	JJ
6912	7624	19	temperature	temperature	NN
6912	7624	20	.	.	.
6912	7625	1	MODIFIED	MODIFIED	NNP
6912	7625	2	MILK.--In	MILK.--In	NNP
6912	7625	3	case	case	NN
6912	7625	4	it	-PRON-	PRP
6912	7625	5	is	be	VBZ
6912	7625	6	necessary	necessary	JJ
6912	7625	7	to	to	TO
6912	7625	8	give	give	VB
6912	7625	9	the	the	DT
6912	7625	10	infant	infant	NN
6912	7625	11	artificial	artificial	JJ
6912	7625	12	diet	diet	NN
6912	7625	13	,	,	,
6912	7625	14	the	the	DT
6912	7625	15	greatest	great	JJS
6912	7625	16	care	care	NN
6912	7625	17	should	should	MD
6912	7625	18	be	be	VB
6912	7625	19	taken	take	VBN
6912	7625	20	to	to	TO
6912	7625	21	provide	provide	VB
6912	7625	22	clean	clean	JJ
6912	7625	23	,	,	,
6912	7625	24	easily	easily	RB
6912	7625	25	digested	digest	VBN
6912	7625	26	food	food	NN
6912	7625	27	.	.	.
6912	7626	1	Cow	Cow	NNP
6912	7626	2	's	's	POS
6912	7626	3	milk	milk	NN
6912	7626	4	is	be	VBZ
6912	7626	5	the	the	DT
6912	7626	6	basis	basis	NN
6912	7626	7	of	of	IN
6912	7626	8	the	the	DT
6912	7626	9	food	food	NN
6912	7626	10	generally	generally	RB
6912	7626	11	chosen	choose	VBN
6912	7626	12	.	.	.
6912	7627	1	The	the	DT
6912	7627	2	way	way	NN
6912	7627	3	babies	baby	NNS
6912	7627	4	digest	dig	JJS
6912	7627	5	cow	cow	NN
6912	7627	6	's	's	POS
6912	7627	7	milk	milk	NN
6912	7627	8	shows	show	VBZ
6912	7627	9	the	the	DT
6912	7627	10	necessity	necessity	NN
6912	7627	11	of	of	IN
6912	7627	12	changing	changing	NN
6912	7627	13	or	or	CC
6912	7627	14	_	_	NNP
6912	7627	15	modifying	modify	VBG
6912	7627	16	_	_	IN
6912	7627	17	it	-PRON-	PRP
6912	7627	18	to	to	TO
6912	7627	19	meet	meet	VB
6912	7627	20	the	the	DT
6912	7627	21	needs	need	NNS
6912	7627	22	of	of	IN
6912	7627	23	an	an	DT
6912	7627	24	infant	infant	NN
6912	7627	25	.	.	.
6912	7628	1	Cow	Cow	NNP
6912	7628	2	's	's	POS
6912	7628	3	milk	milk	NN
6912	7628	4	is	be	VBZ
6912	7628	5	modified	modify	VBN
6912	7628	6	sometimes	sometimes	RB
6912	7628	7	by	by	IN
6912	7628	8	diluting	dilute	VBG
6912	7628	9	it	-PRON-	PRP
6912	7628	10	to	to	TO
6912	7628	11	make	make	VB
6912	7628	12	it	-PRON-	PRP
6912	7628	13	digest	digest	VB
6912	7628	14	easier	easy	JJR
6912	7628	15	and	and	CC
6912	7628	16	adding	add	VBG
6912	7628	17	other	other	JJ
6912	7628	18	ingredients	ingredient	NNS
6912	7628	19	to	to	IN
6912	7628	20	it	-PRON-	PRP
6912	7628	21	.	.	.
6912	7629	1	In	in	IN
6912	7629	2	order	order	NN
6912	7629	3	to	to	TO
6912	7629	4	increase	increase	VB
6912	7629	5	the	the	DT
6912	7629	6	fuel	fuel	NN
6912	7629	7	value	value	NN
6912	7629	8	of	of	IN
6912	7629	9	diluted	diluted	JJ
6912	7629	10	milk	milk	NN
6912	7629	11	,	,	,
6912	7629	12	carbohydrate	carbohydrate	VB
6912	7629	13	food	food	NN
6912	7629	14	of	of	IN
6912	7629	15	some	some	DT
6912	7629	16	soluble	soluble	JJ
6912	7629	17	,	,	,
6912	7629	18	easily	easily	RB
6912	7629	19	digested	digest	VBN
6912	7629	20	kind	kind	NN
6912	7629	21	is	be	VBZ
6912	7629	22	added	add	VBN
6912	7629	23	.	.	.
6912	7630	1	Sometimes	sometimes	RB
6912	7630	2	gruel	gruel	NN
6912	7630	3	or	or	CC
6912	7630	4	cereal	cereal	NN
6912	7630	5	water	water	NN
6912	7630	6	is	be	VBZ
6912	7630	7	used	use	VBN
6912	7630	8	as	as	IN
6912	7630	9	one	one	CD
6912	7630	10	of	of	IN
6912	7630	11	the	the	DT
6912	7630	12	constituents	constituent	NNS
6912	7630	13	of	of	IN
6912	7630	14	modified	modify	VBN
6912	7630	15	milk	milk	NN
6912	7630	16	.	.	.
6912	7631	1	Formulas	formula	NNS
6912	7631	2	for	for	IN
6912	7631	3	modified	modify	VBN
6912	7631	4	milk	milk	NN
6912	7631	5	vary	vary	VBP
6912	7631	6	with	with	IN
6912	7631	7	the	the	DT
6912	7631	8	individual	individual	JJ
6912	7631	9	infant	infant	NN
6912	7631	10	.	.	.
6912	7632	1	A	a	DT
6912	7632	2	physician	physician	NN
6912	7632	3	should	should	MD
6912	7632	4	be	be	VB
6912	7632	5	consulted	consult	VBN
6912	7632	6	regarding	regard	VBG
6912	7632	7	the	the	DT
6912	7632	8	formula	formula	NN
6912	7632	9	for	for	IN
6912	7632	10	food	food	NN
6912	7632	11	for	for	IN
6912	7632	12	a	a	DT
6912	7632	13	baby	baby	NN
6912	7632	14	.	.	.
6912	7633	1	(	(	-LRB-
6912	7633	2	_	_	NNP
6912	7633	3	a	a	DT
6912	7633	4	_	_	NNP
6912	7633	5	)	)	-RRB-
6912	7633	6	_	_	NNP
6912	7633	7	Utensils	Utensils	NNP
6912	7633	8	_	_	NNP
6912	7633	9	for	for	IN
6912	7633	10	measuring	measure	VBG
6912	7633	11	and	and	CC
6912	7633	12	preparing	prepare	VBG
6912	7633	13	the	the	DT
6912	7633	14	ingredients	ingredient	NNS
6912	7633	15	of	of	IN
6912	7633	16	modified	modify	VBN
6912	7633	17	milk	milk	NN
6912	7633	18	should	should	MD
6912	7633	19	be	be	VB
6912	7633	20	kept	keep	VBN
6912	7633	21	very	very	RB
6912	7633	22	clean	clean	JJ
6912	7633	23	.	.	.
6912	7634	1	Before	before	IN
6912	7634	2	using	use	VBG
6912	7634	3	,	,	,
6912	7634	4	all	all	DT
6912	7634	5	glass	glass	NN
6912	7634	6	and	and	CC
6912	7634	7	metal	metal	NN
6912	7634	8	utensils	utensil	NNS
6912	7634	9	used	use	VBN
6912	7634	10	for	for	IN
6912	7634	11	measuring	measure	VBG
6912	7634	12	and	and	CC
6912	7634	13	holding	hold	VBG
6912	7634	14	the	the	DT
6912	7634	15	milk	milk	NN
6912	7634	16	should	should	MD
6912	7634	17	be	be	VB
6912	7634	18	covered	cover	VBN
6912	7634	19	with	with	IN
6912	7634	20	cold	cold	JJ
6912	7634	21	water	water	NN
6912	7634	22	,	,	,
6912	7634	23	then	then	RB
6912	7634	24	the	the	DT
6912	7634	25	water	water	NN
6912	7634	26	should	should	MD
6912	7634	27	be	be	VB
6912	7634	28	heated	heat	VBN
6912	7634	29	and	and	CC
6912	7634	30	allowed	allow	VBN
6912	7634	31	to	to	TO
6912	7634	32	boil	boil	VB
6912	7634	33	for	for	IN
6912	7634	34	twenty	twenty	CD
6912	7634	35	minutes	minute	NNS
6912	7634	36	.	.	.
6912	7635	1	Just	just	RB
6912	7635	2	before	before	IN
6912	7635	3	using	use	VBG
6912	7635	4	rubber	rubber	NN
6912	7635	5	nipples	nipple	NNS
6912	7635	6	,	,	,
6912	7635	7	place	place	VB
6912	7635	8	them	-PRON-	PRP
6912	7635	9	in	in	IN
6912	7635	10	boiling	boil	VBG
6912	7635	11	water	water	NN
6912	7635	12	for	for	IN
6912	7635	13	a	a	DT
6912	7635	14	few	few	JJ
6912	7635	15	minutes	minute	NNS
6912	7635	16	.	.	.
6912	7636	1	After	after	IN
6912	7636	2	using	use	VBG
6912	7636	3	,	,	,
6912	7636	4	they	-PRON-	PRP
6912	7636	5	should	should	MD
6912	7636	6	be	be	VB
6912	7636	7	rinsed	rinse	VBN
6912	7636	8	in	in	IN
6912	7636	9	cold	cold	JJ
6912	7636	10	water	water	NN
6912	7636	11	and	and	CC
6912	7636	12	then	then	RB
6912	7636	13	carefully	carefully	RB
6912	7636	14	washed	wash	VBN
6912	7636	15	inside	inside	RB
6912	7636	16	and	and	CC
6912	7636	17	out	out	RB
6912	7636	18	with	with	IN
6912	7636	19	soap	soap	NN
6912	7636	20	and	and	CC
6912	7636	21	water	water	NN
6912	7636	22	.	.	.
6912	7637	1	When	when	WRB
6912	7637	2	not	not	RB
6912	7637	3	in	in	IN
6912	7637	4	use	use	NN
6912	7637	5	,	,	,
6912	7637	6	nipples	nipple	NNS
6912	7637	7	should	should	MD
6912	7637	8	be	be	VB
6912	7637	9	kept	keep	VBN
6912	7637	10	in	in	IN
6912	7637	11	a	a	DT
6912	7637	12	clean	clean	JJ
6912	7637	13	covered	cover	VBN
6912	7637	14	jar	jar	NN
6912	7637	15	or	or	CC
6912	7637	16	jelly	jelly	NNP
6912	7637	17	glass	glass	NN
6912	7637	18	.	.	.
6912	7638	1	(	(	-LRB-
6912	7638	2	The	the	DT
6912	7638	3	jar	jar	NN
6912	7638	4	and	and	CC
6912	7638	5	cover	cover	NN
6912	7638	6	should	should	MD
6912	7638	7	be	be	VB
6912	7638	8	sterilized	sterilize	VBN
6912	7638	9	daily	daily	RB
6912	7638	10	.	.	.
6912	7638	11	)	)	-RRB-
6912	7639	1	After	after	IN
6912	7639	2	using	use	VBG
6912	7639	3	the	the	DT
6912	7639	4	milk	milk	NN
6912	7639	5	bottles	bottle	NNS
6912	7639	6	(	(	-LRB-
6912	7639	7	have	have	VBP
6912	7639	8	as	as	RB
6912	7639	9	many	many	JJ
6912	7639	10	bottles	bottle	NNS
6912	7639	11	as	as	IN
6912	7639	12	there	there	EX
6912	7639	13	are	be	VBP
6912	7639	14	feedings	feeding	NNS
6912	7639	15	a	a	DT
6912	7639	16	day	day	NN
6912	7639	17	)	)	-RRB-
6912	7639	18	,	,	,
6912	7639	19	rinse	rinse	VB
6912	7639	20	them	-PRON-	PRP
6912	7639	21	in	in	IN
6912	7639	22	cold	cold	JJ
6912	7639	23	water	water	NN
6912	7639	24	,	,	,
6912	7639	25	and	and	CC
6912	7639	26	then	then	RB
6912	7639	27	fill	fill	VB
6912	7639	28	them	-PRON-	PRP
6912	7639	29	with	with	IN
6912	7639	30	water	water	NN
6912	7639	31	and	and	CC
6912	7639	32	add	add	VB
6912	7639	33	a	a	DT
6912	7639	34	pinch	pinch	NN
6912	7639	35	of	of	IN
6912	7639	36	baking	baking	NN
6912	7639	37	soda	soda	NN
6912	7639	38	.	.	.
6912	7640	1	Before	before	IN
6912	7640	2	filling	fill	VBG
6912	7640	3	the	the	DT
6912	7640	4	bottle	bottle	NN
6912	7640	5	with	with	IN
6912	7640	6	milk	milk	NN
6912	7640	7	,	,	,
6912	7640	8	wash	wash	VB
6912	7640	9	with	with	IN
6912	7640	10	soap	soap	NN
6912	7640	11	and	and	CC
6912	7640	12	water	water	NN
6912	7640	13	--	--	:
6912	7640	14	using	use	VBG
6912	7640	15	a	a	DT
6912	7640	16	bottle	bottle	NN
6912	7640	17	brush	brush	NN
6912	7640	18	--	--	:
6912	7640	19	and	and	CC
6912	7640	20	then	then	RB
6912	7640	21	sterilize	sterilize	VB
6912	7640	22	in	in	IN
6912	7640	23	boiling	boil	VBG
6912	7640	24	water	water	NN
6912	7640	25	for	for	IN
6912	7640	26	twenty	twenty	CD
6912	7640	27	minutes	minute	NNS
6912	7640	28	(	(	-LRB-
6912	7640	29	as	as	IN
6912	7640	30	directed	direct	VBN
6912	7640	31	above	above	RB
6912	7640	32	)	)	-RRB-
6912	7640	33	.	.	.
6912	7641	1	Bacteria	Bacteria	NNS
6912	7641	2	can	can	MD
6912	7641	3	not	not	RB
6912	7641	4	pass	pass	VB
6912	7641	5	through	through	IN
6912	7641	6	cotton	cotton	NN
6912	7641	7	,	,	,
6912	7641	8	hence	hence	RB
6912	7641	9	it	-PRON-	PRP
6912	7641	10	is	be	VBZ
6912	7641	11	used	use	VBN
6912	7641	12	for	for	IN
6912	7641	13	stoppering	stopper	VBG
6912	7641	14	the	the	DT
6912	7641	15	filled	filled	JJ
6912	7641	16	milk	milk	NN
6912	7641	17	bottles	bottle	NNS
6912	7641	18	.	.	.
6912	7642	1	It	-PRON-	PRP
6912	7642	2	should	should	MD
6912	7642	3	be	be	VB
6912	7642	4	clean	clean	JJ
6912	7642	5	,	,	,
6912	7642	6	however	however	RB
6912	7642	7	.	.	.
6912	7643	1	Paper	paper	NN
6912	7643	2	caps	cap	NNS
6912	7643	3	are	be	VBP
6912	7643	4	also	also	RB
6912	7643	5	used	use	VBN
6912	7643	6	.	.	.
6912	7644	1	(	(	-LRB-
6912	7644	2	_	_	NNP
6912	7644	3	b	b	NNP
6912	7644	4	_	_	NNP
6912	7644	5	)	)	-RRB-
6912	7644	6	_	_	NNP
6912	7644	7	Ingredients_.--(1	Ingredients_.--(1	NNP
6912	7644	8	)	)	-RRB-
6912	7644	9	_	_	NNP
6912	7644	10	Milk_.--The	Milk_.--The	NNP
6912	7644	11	selection	selection	NN
6912	7644	12	of	of	IN
6912	7644	13	milk	milk	NN
6912	7644	14	for	for	IN
6912	7644	15	an	an	DT
6912	7644	16	infant	infant	NN
6912	7644	17	is	be	VBZ
6912	7644	18	an	an	DT
6912	7644	19	important	important	JJ
6912	7644	20	consideration	consideration	NN
6912	7644	21	.	.	.
6912	7645	1	_	_	IN
6912	7645	2	Clean	clean	JJ
6912	7645	3	milk	milk	NN
6912	7645	4	_	_	NNP
6912	7645	5	is	be	VBZ
6912	7645	6	most	most	RBS
6912	7645	7	essential	essential	JJ
6912	7645	8	.	.	.
6912	7646	1	Milk	milk	NN
6912	7646	2	is	be	VBZ
6912	7646	3	considered	consider	VBN
6912	7646	4	clean	clean	JJ
6912	7646	5	when	when	WRB
6912	7646	6	it	-PRON-	PRP
6912	7646	7	comes	come	VBZ
6912	7646	8	from	from	IN
6912	7646	9	dairy	dairy	NN
6912	7646	10	farms	farm	NNS
6912	7646	11	where	where	WRB
6912	7646	12	clean	clean	JJ
6912	7646	13	milkers	milker	NNS
6912	7646	14	work	work	VBP
6912	7646	15	under	under	IN
6912	7646	16	sanitary	sanitary	JJ
6912	7646	17	conditions	condition	NNS
6912	7646	18	,	,	,
6912	7646	19	approved	approve	VBN
6912	7646	20	by	by	IN
6912	7646	21	a	a	DT
6912	7646	22	medical	medical	JJ
6912	7646	23	milk	milk	NN
6912	7646	24	commission	commission	NN
6912	7646	25	(	(	-LRB-
6912	7646	26	see	see	VB
6912	7646	27	_	_	NNP
6912	7646	28	Care	Care	NNP
6912	7646	29	of	of	IN
6912	7646	30	Milk	Milk	NNP
6912	7646	31	_	_	NNP
6912	7646	32	)	)	-RRB-
6912	7646	33	.	.	.
6912	7647	1	Such	such	JJ
6912	7647	2	milk	milk	NN
6912	7647	3	contains	contain	VBZ
6912	7647	4	few	few	JJ
6912	7647	5	bacteria	bacteria	NNS
6912	7647	6	and	and	CC
6912	7647	7	is	be	VBZ
6912	7647	8	called	call	VBN
6912	7647	9	_	_	NNP
6912	7647	10	certified	certify	VBN
6912	7647	11	milk	milk	NN
6912	7647	12	_	_	NNP
6912	7647	13	.	.	.
6912	7648	1	This	this	DT
6912	7648	2	is	be	VBZ
6912	7648	3	by	by	IN
6912	7648	4	far	far	RB
6912	7648	5	the	the	DT
6912	7648	6	safest	safe	JJS
6912	7648	7	milk	milk	NN
6912	7648	8	for	for	IN
6912	7648	9	infant	infant	NN
6912	7648	10	diet	diet	NN
6912	7648	11	,	,	,
6912	7648	12	but	but	CC
6912	7648	13	it	-PRON-	PRP
6912	7648	14	is	be	VBZ
6912	7648	15	expensive	expensive	JJ
6912	7648	16	.	.	.
6912	7649	1	It	-PRON-	PRP
6912	7649	2	usually	usually	RB
6912	7649	3	costs	cost	VBZ
6912	7649	4	almost	almost	RB
6912	7649	5	twice	twice	PDT
6912	7649	6	as	as	RB
6912	7649	7	much	much	JJ
6912	7649	8	as	as	IN
6912	7649	9	ordinary	ordinary	JJ
6912	7649	10	milk	milk	NN
6912	7649	11	.	.	.
6912	7650	1	Milk	milk	NN
6912	7650	2	is	be	VBZ
6912	7650	3	_	_	NNP
6912	7650	4	pasteurized	pasteurize	VBN
6912	7650	5	_	_	NNP
6912	7650	6	commercially	commercially	RB
6912	7650	7	by	by	IN
6912	7650	8	heating	heat	VBG
6912	7650	9	it	-PRON-	PRP
6912	7650	10	to	to	IN
6912	7650	11	150	150	CD
6912	7650	12	degrees	degree	NNS
6912	7650	13	F.	F.	NNP
6912	7650	14	,	,	,
6912	7650	15	keeping	keep	VBG
6912	7650	16	it	-PRON-	PRP
6912	7650	17	at	at	IN
6912	7650	18	that	that	DT
6912	7650	19	temperature	temperature	NN
6912	7650	20	for	for	IN
6912	7650	21	about	about	RB
6912	7650	22	thirty	thirty	CD
6912	7650	23	minutes	minute	NNS
6912	7650	24	,	,	,
6912	7650	25	and	and	CC
6912	7650	26	then	then	RB
6912	7650	27	quickly	quickly	RB
6912	7650	28	cooling	cool	VBG
6912	7650	29	it	-PRON-	PRP
6912	7650	30	.	.	.
6912	7651	1	While	while	IN
6912	7651	2	pasteurizing	pasteurize	VBG
6912	7651	3	kills	kill	NNS
6912	7651	4	most	most	JJS
6912	7651	5	of	of	IN
6912	7651	6	the	the	DT
6912	7651	7	disease	disease	NN
6912	7651	8	-	-	HYPH
6912	7651	9	producing	produce	VBG
6912	7651	10	germs	germ	NNS
6912	7651	11	,	,	,
6912	7651	12	it	-PRON-	PRP
6912	7651	13	does	do	VBZ
6912	7651	14	not	not	RB
6912	7651	15	destroy	destroy	VB
6912	7651	16	all	all	PDT
6912	7651	17	the	the	DT
6912	7651	18	spores	spore	NNS
6912	7651	19	(	(	-LRB-
6912	7651	20	see	see	VB
6912	7651	21	_	_	NNP
6912	7651	22	Microorganisms	Microorganisms	NNP
6912	7651	23	in	in	IN
6912	7651	24	theSpore	thespore	NN
6912	7651	25	Form	Form	NNP
6912	7651	26	_	_	NNP
6912	7651	27	)	)	-RRB-
6912	7651	28	.	.	.
6912	7652	1	The	the	DT
6912	7652	2	taste	taste	NN
6912	7652	3	of	of	IN
6912	7652	4	milk	milk	NN
6912	7652	5	is	be	VBZ
6912	7652	6	not	not	RB
6912	7652	7	affected	affect	VBN
6912	7652	8	by	by	IN
6912	7652	9	pasteurizing	pasteurize	VBG
6912	7652	10	.	.	.
6912	7653	1	Milk	milk	NN
6912	7653	2	is	be	VBZ
6912	7653	3	_	_	NNP
6912	7653	4	sterilized_--all	sterilized_--all	NNP
6912	7653	5	germ	germ	NN
6912	7653	6	life	life	NN
6912	7653	7	destroyed	destroy	VBN
6912	7653	8	--	--	:
6912	7653	9	by	by	IN
6912	7653	10	heating	heating	NN
6912	7653	11	at	at	IN
6912	7653	12	212	212	CD
6912	7653	13	degrees	degree	NNS
6912	7653	14	F.	F.	NNP
6912	7653	15	from	from	IN
6912	7653	16	one	one	CD
6912	7653	17	to	to	IN
6912	7653	18	one	one	CD
6912	7653	19	and	and	CC
6912	7653	20	one	one	CD
6912	7653	21	half	half	NN
6912	7653	22	hours	hour	NNS
6912	7653	23	.	.	.
6912	7654	1	Since	since	IN
6912	7654	2	the	the	DT
6912	7654	3	value	value	NN
6912	7654	4	of	of	IN
6912	7654	5	milk	milk	NN
6912	7654	6	as	as	IN
6912	7654	7	an	an	DT
6912	7654	8	infant	infant	NN
6912	7654	9	food	food	NN
6912	7654	10	depends	depend	VBZ
6912	7654	11	upon	upon	IN
6912	7654	12	its	-PRON-	PRP$
6912	7654	13	cleanliness	cleanliness	NN
6912	7654	14	,	,	,
6912	7654	15	it	-PRON-	PRP
6912	7654	16	is	be	VBZ
6912	7654	17	difficult	difficult	JJ
6912	7654	18	to	to	TO
6912	7654	19	state	state	VB
6912	7654	20	just	just	RB
6912	7654	21	how	how	WRB
6912	7654	22	old	old	JJ
6912	7654	23	milk	milk	NN
6912	7654	24	may	may	MD
6912	7654	25	be	be	VB
6912	7654	26	before	before	IN
6912	7654	27	it	-PRON-	PRP
6912	7654	28	is	be	VBZ
6912	7654	29	unsafe	unsafe	JJ
6912	7654	30	for	for	IN
6912	7654	31	infant	infant	NN
6912	7654	32	feeding	feeding	NN
6912	7654	33	.	.	.
6912	7655	1	It	-PRON-	PRP
6912	7655	2	is	be	VBZ
6912	7655	3	safest	safe	JJS
6912	7655	4	to	to	TO
6912	7655	5	use	use	VB
6912	7655	6	only	only	RB
6912	7655	7	_	_	NNP
6912	7655	8	fresh	fresh	JJ
6912	7655	9	_	_	NNP
6912	7655	10	milk	milk	NN
6912	7655	11	.	.	.
6912	7656	1	Bacteria	Bacteria	NNS
6912	7656	2	in	in	IN
6912	7656	3	milk	milk	NN
6912	7656	4	may	may	MD
6912	7656	5	develop	develop	VB
6912	7656	6	so	so	RB
6912	7656	7	rapidly	rapidly	RB
6912	7656	8	that	that	IN
6912	7656	9	it	-PRON-	PRP
6912	7656	10	is	be	VBZ
6912	7656	11	unfit	unfit	JJ
6912	7656	12	to	to	TO
6912	7656	13	use	use	VB
6912	7656	14	a	a	DT
6912	7656	15	few	few	JJ
6912	7656	16	hours	hour	NNS
6912	7656	17	after	after	IN
6912	7656	18	it	-PRON-	PRP
6912	7656	19	has	have	VBZ
6912	7656	20	been	be	VBN
6912	7656	21	drawn	draw	VBN
6912	7656	22	from	from	IN
6912	7656	23	the	the	DT
6912	7656	24	cow	cow	NN
6912	7656	25	.	.	.
6912	7657	1	Unless	unless	IN
6912	7657	2	milk	milk	NN
6912	7657	3	is	be	VBZ
6912	7657	4	certified	certify	VBN
6912	7657	5	,	,	,
6912	7657	6	it	-PRON-	PRP
6912	7657	7	should	should	MD
6912	7657	8	not	not	RB
6912	7657	9	be	be	VB
6912	7657	10	used	use	VBN
6912	7657	11	in	in	IN
6912	7657	12	summer	summer	NN
6912	7657	13	after	after	IN
6912	7657	14	it	-PRON-	PRP
6912	7657	15	is	be	VBZ
6912	7657	16	twenty	twenty	CD
6912	7657	17	-	-	HYPH
6912	7657	18	four	four	CD
6912	7657	19	hours	hour	NNS
6912	7657	20	old	old	JJ
6912	7657	21	,	,	,
6912	7657	22	and	and	CC
6912	7657	23	in	in	IN
6912	7657	24	winter	winter	NN
6912	7657	25	,	,	,
6912	7657	26	after	after	IN
6912	7657	27	it	-PRON-	PRP
6912	7657	28	is	be	VBZ
6912	7657	29	forty	forty	CD
6912	7657	30	-	-	HYPH
6912	7657	31	eight	eight	CD
6912	7657	32	hours	hour	NNS
6912	7657	33	old	old	JJ
6912	7657	34	.	.	.
6912	7658	1	_	_	NNP
6912	7658	2	Bottled	Bottled	NNP
6912	7658	3	_	_	NNP
6912	7658	4	milk	milk	NN
6912	7658	5	should	should	MD
6912	7658	6	be	be	VB
6912	7658	7	used	use	VBN
6912	7658	8	for	for	IN
6912	7658	9	infants	infant	NNS
6912	7658	10	.	.	.
6912	7659	1	According	accord	VBG
6912	7659	2	to	to	IN
6912	7659	3	most	most	JJS
6912	7659	4	plans	plan	NNS
6912	7659	5	for	for	IN
6912	7659	6	modifying	modify	VBG
6912	7659	7	milk	milk	NN
6912	7659	8	,	,	,
6912	7659	9	_	_	NNP
6912	7659	10	whole	whole	JJ
6912	7659	11	milk	milk	NN
6912	7659	12	_	_	NNP
6912	7659	13	is	be	VBZ
6912	7659	14	used	use	VBN
6912	7659	15	.	.	.
6912	7660	1	(	(	-LRB-
6912	7660	2	2	2	LS
6912	7660	3	)	)	-RRB-
6912	7660	4	_	_	NNP
6912	7660	5	Sugar._--Several	sugar._--several	JJ
6912	7660	6	kinds	kind	NNS
6912	7660	7	of	of	IN
6912	7660	8	sugar	sugar	NN
6912	7660	9	are	be	VBP
6912	7660	10	used	use	VBN
6912	7660	11	in	in	IN
6912	7660	12	modified	modify	VBN
6912	7660	13	milk	milk	NN
6912	7660	14	.	.	.
6912	7661	1	These	these	DT
6912	7661	2	are	be	VBP
6912	7661	3	:	:	:
6912	7661	4	Milk	milk	NN
6912	7661	5	sugar	sugar	NN
6912	7661	6	or	or	CC
6912	7661	7	lactose	lactose	NN
6912	7661	8	.	.	.
6912	7662	1	Malt	malt	VB
6912	7662	2	sugar	sugar	NN
6912	7662	3	combined	combine	VBN
6912	7662	4	with	with	IN
6912	7662	5	dextrin	dextrin	NNP
6912	7662	6	or	or	CC
6912	7662	7	dextrimaltose	dextrimaltose	NN
6912	7662	8	.	.	.
6912	7663	1	Granulated	granulate	VBN
6912	7663	2	sugar	sugar	NN
6912	7663	3	or	or	CC
6912	7663	4	cane	cane	NN
6912	7663	5	sugar	sugar	NN
6912	7663	6	.	.	.
6912	7664	1	The	the	DT
6912	7664	2	advice	advice	NN
6912	7664	3	of	of	IN
6912	7664	4	a	a	DT
6912	7664	5	physician	physician	NN
6912	7664	6	should	should	MD
6912	7664	7	be	be	VB
6912	7664	8	consulted	consult	VBN
6912	7664	9	regarding	regard	VBG
6912	7664	10	the	the	DT
6912	7664	11	kind	kind	NN
6912	7664	12	of	of	IN
6912	7664	13	sugar	sugar	NN
6912	7664	14	best	best	RB
6912	7664	15	suited	suit	VBN
6912	7664	16	to	to	IN
6912	7664	17	the	the	DT
6912	7664	18	needs	need	NNS
6912	7664	19	of	of	IN
6912	7664	20	the	the	DT
6912	7664	21	particular	particular	JJ
6912	7664	22	infant	infant	NN
6912	7664	23	.	.	.
6912	7665	1	The	the	DT
6912	7665	2	first	first	JJ
6912	7665	3	two	two	CD
6912	7665	4	kinds	kind	NNS
6912	7665	5	of	of	IN
6912	7665	6	sugar	sugar	NN
6912	7665	7	can	can	MD
6912	7665	8	be	be	VB
6912	7665	9	obtained	obtain	VBN
6912	7665	10	at	at	IN
6912	7665	11	a	a	DT
6912	7665	12	drug	drug	NN
6912	7665	13	store	store	NN
6912	7665	14	.	.	.
6912	7666	1	Granulated	granulate	VBN
6912	7666	2	sugar	sugar	NN
6912	7666	3	is	be	VBZ
6912	7666	4	too	too	RB
6912	7666	5	sweet	sweet	JJ
6912	7666	6	for	for	IN
6912	7666	7	general	general	JJ
6912	7666	8	use	use	NN
6912	7666	9	.	.	.
6912	7667	1	(	(	-LRB-
6912	7667	2	3	3	LS
6912	7667	3	)	)	-RRB-
6912	7667	4	_	_	NNP
6912	7667	5	Water	Water	NNP
6912	7667	6	or	or	CC
6912	7667	7	Cereal	Cereal	NNP
6912	7667	8	Water._--If	water._--if	NN
6912	7667	9	plain	plain	JJ
6912	7667	10	water	water	NN
6912	7667	11	is	be	VBZ
6912	7667	12	to	to	TO
6912	7667	13	be	be	VB
6912	7667	14	used	use	VBN
6912	7667	15	with	with	IN
6912	7667	16	milk	milk	NN
6912	7667	17	,	,	,
6912	7667	18	it	-PRON-	PRP
6912	7667	19	should	should	MD
6912	7667	20	be	be	VB
6912	7667	21	boiled	boil	VBN
6912	7667	22	before	before	IN
6912	7667	23	adding	add	VBG
6912	7667	24	to	to	IN
6912	7667	25	the	the	DT
6912	7667	26	other	other	JJ
6912	7667	27	ingredients	ingredient	NNS
6912	7667	28	.	.	.
6912	7668	1	In	in	IN
6912	7668	2	some	some	DT
6912	7668	3	cases	case	NNS
6912	7668	4	,	,	,
6912	7668	5	gruel	gruel	NN
6912	7668	6	or	or	CC
6912	7668	7	cereal	cereal	NN
6912	7668	8	water	water	NN
6912	7668	9	is	be	VBZ
6912	7668	10	added	add	VBN
6912	7668	11	.	.	.
6912	7669	1	Usually	usually	RB
6912	7669	2	rolled	roll	VBN
6912	7669	3	oats	oats	NN
6912	7669	4	or	or	CC
6912	7669	5	barley	barley	NN
6912	7669	6	flour	flour	NN
6912	7669	7	is	be	VBZ
6912	7669	8	the	the	DT
6912	7669	9	grain	grain	NN
6912	7669	10	used	use	VBN
6912	7669	11	.	.	.
6912	7670	1	To	to	TO
6912	7670	2	prepare	prepare	VB
6912	7670	3	either	either	DT
6912	7670	4	of	of	IN
6912	7670	5	these	these	DT
6912	7670	6	use	use	NN
6912	7670	7	:	:	:
6912	7670	8	4	4	CD
6912	7670	9	tablespoonfuls	tablespoonful	NNS
6912	7670	10	rolled	roll	VBD
6912	7670	11	oats	oats	NNP
6912	7670	12	_	_	NNP
6912	7670	13	or	or	CC
6912	7670	14	_	_	NNP
6912	7670	15	3	3	CD
6912	7670	16	tablespoonfuls	tablespoonful	VBZ
6912	7670	17	barley	barley	NN
6912	7670	18	flour	flour	NN
6912	7670	19	1	1	CD
6912	7670	20	quart	quart	NN
6912	7670	21	cold	cold	JJ
6912	7670	22	water	water	NN
6912	7670	23	Mix	mix	NN
6912	7670	24	and	and	CC
6912	7670	25	boil	boil	VB
6912	7670	26	gently	gently	RB
6912	7670	27	until	until	IN
6912	7670	28	the	the	DT
6912	7670	29	mixture	mixture	NN
6912	7670	30	is	be	VBZ
6912	7670	31	reduced	reduce	VBN
6912	7670	32	to	to	IN
6912	7670	33	a	a	DT
6912	7670	34	pint	pint	NN
6912	7670	35	.	.	.
6912	7671	1	Then	then	RB
6912	7671	2	strain	strain	VB
6912	7671	3	through	through	IN
6912	7671	4	a	a	DT
6912	7671	5	fine	fine	JJ
6912	7671	6	wire	wire	NN
6912	7671	7	strainer	strainer	NN
6912	7671	8	or	or	CC
6912	7671	9	muslin	muslin	NN
6912	7671	10	.	.	.
6912	7672	1	[	[	-LRB-
6912	7672	2	Illustration	illustration	NN
6912	7672	3	:	:	:
6912	7672	4	Figure	figure	NN
6912	7672	5	87.--Graduated	87.--graduated	CD
6912	7672	6	Measure	measure	NN
6912	7672	7	and	and	CC
6912	7672	8	Dipper	Dipper	NNP
6912	7672	9	for	for	IN
6912	7672	10	Measuring	measure	VBG
6912	7672	11	the	the	DT
6912	7672	12	Ingredients	ingredient	NNS
6912	7672	13	of	of	IN
6912	7672	14	Modified	Modified	NNP
6912	7672	15	Milk	Milk	NNP
6912	7672	16	.	.	.
6912	7672	17	]	]	-RRB-
6912	7673	1	(	(	-LRB-
6912	7673	2	_	_	NNP
6912	7673	3	c	c	NNP
6912	7673	4	_	_	NNP
6912	7673	5	)	)	-RRB-
6912	7673	6	_	_	NNP
6912	7673	7	Method	Method	NNP
6912	7673	8	of	of	IN
6912	7673	9	Mixing_.--Measure	mixing_.--measure	NN
6912	7673	10	the	the	DT
6912	7673	11	sugar	sugar	NN
6912	7673	12	.	.	.
6912	7674	1	This	this	DT
6912	7674	2	ingredient	ingredient	NN
6912	7674	3	is	be	VBZ
6912	7674	4	usually	usually	RB
6912	7674	5	measured	measure	VBN
6912	7674	6	in	in	IN
6912	7674	7	ounces	ounce	NNS
6912	7674	8	,	,	,
6912	7674	9	tablespoonfuls	tablespoonful	NNS
6912	7674	10	,	,	,
6912	7674	11	or	or	CC
6912	7674	12	teaspoonfuls	teaspoonful	NNS
6912	7674	13	.	.	.
6912	7675	1	(	(	-LRB-
6912	7675	2	1	1	CD
6912	7675	3	1/2	1/2	CD
6912	7675	4	dipperfuls	dipperful	NNS
6912	7675	5	(	(	-LRB-
6912	7675	6	Figure	Figure	NNP
6912	7675	7	87	87	CD
6912	7675	8	)	)	-RRB-
6912	7675	9	of	of	IN
6912	7675	10	milk	milk	NN
6912	7675	11	sugar	sugar	NNP
6912	7675	12	weigh	weigh	VB
6912	7675	13	1	1	CD
6912	7675	14	ounce	ounce	NN
6912	7675	15	.	.	.
6912	7675	16	)	)	-RRB-
6912	7676	1	In	in	IN
6912	7676	2	the	the	DT
6912	7676	3	graduated	graduate	VBN
6912	7676	4	measure	measure	NN
6912	7676	5	(	(	-LRB-
6912	7676	6	Figure	Figure	NNP
6912	7676	7	87	87	CD
6912	7676	8	)	)	-RRB-
6912	7676	9	,	,	,
6912	7676	10	measure	measure	VB
6912	7676	11	the	the	DT
6912	7676	12	water	water	NN
6912	7676	13	or	or	CC
6912	7676	14	cereal	cereal	NN
6912	7676	15	water	water	NN
6912	7676	16	for	for	IN
6912	7676	17	diluting	dilute	VBG
6912	7676	18	the	the	DT
6912	7676	19	milk	milk	NN
6912	7676	20	and	and	CC
6912	7676	21	dissolve	dissolve	VB
6912	7676	22	the	the	DT
6912	7676	23	sugar	sugar	NN
6912	7676	24	in	in	IN
6912	7676	25	it	-PRON-	PRP
6912	7676	26	.	.	.
6912	7677	1	Stir	stir	VB
6912	7677	2	the	the	DT
6912	7677	3	mixture	mixture	NN
6912	7677	4	until	until	IN
6912	7677	5	the	the	DT
6912	7677	6	sugar	sugar	NN
6912	7677	7	is	be	VBZ
6912	7677	8	completely	completely	RB
6912	7677	9	dissolved	dissolve	VBN
6912	7677	10	.	.	.
6912	7678	1	Then	then	RB
6912	7678	2	pour	pour	VB
6912	7678	3	it	-PRON-	PRP
6912	7678	4	into	into	IN
6912	7678	5	the	the	DT
6912	7678	6	mixing	mix	VBG
6912	7678	7	pitcher	pitcher	NN
6912	7678	8	.	.	.
6912	7679	1	Measure	measure	VB
6912	7679	2	the	the	DT
6912	7679	3	milk	milk	NN
6912	7679	4	(	(	-LRB-
6912	7679	5	and	and	CC
6912	7679	6	other	other	JJ
6912	7679	7	ingredients	ingredient	NNS
6912	7679	8	if	if	IN
6912	7679	9	required	require	VBN
6912	7679	10	)	)	-RRB-
6912	7679	11	and	and	CC
6912	7679	12	pour	pour	VB
6912	7679	13	into	into	IN
6912	7679	14	pitcher	pitcher	NN
6912	7679	15	.	.	.
6912	7680	1	Mix	mix	VB
6912	7680	2	thoroughly	thoroughly	RB
6912	7680	3	.	.	.
6912	7681	1	While	while	IN
6912	7681	2	stirring	stir	VBG
6912	7681	3	,	,	,
6912	7681	4	turn	turn	VB
6912	7681	5	the	the	DT
6912	7681	6	proper	proper	JJ
6912	7681	7	quantity	quantity	NN
6912	7681	8	of	of	IN
6912	7681	9	food	food	NN
6912	7681	10	into	into	IN
6912	7681	11	as	as	RB
6912	7681	12	many	many	JJ
6912	7681	13	sterilized	sterilize	VBN
6912	7681	14	bottles	bottle	NNS
6912	7681	15	as	as	IN
6912	7681	16	are	be	VBP
6912	7681	17	required	require	VBN
6912	7681	18	for	for	IN
6912	7681	19	a	a	DT
6912	7681	20	day	day	NN
6912	7681	21	's	's	POS
6912	7681	22	feeding	feeding	NN
6912	7681	23	.	.	.
6912	7682	1	Stopper	stopper	NN
6912	7682	2	with	with	IN
6912	7682	3	cotton	cotton	NN
6912	7682	4	or	or	CC
6912	7682	5	cap	cap	NN
6912	7682	6	.	.	.
6912	7683	1	If	if	IN
6912	7683	2	the	the	DT
6912	7683	3	milk	milk	NN
6912	7683	4	used	use	VBN
6912	7683	5	is	be	VBZ
6912	7683	6	certified	certify	VBN
6912	7683	7	,	,	,
6912	7683	8	place	place	NN
6912	7683	9	in	in	IN
6912	7683	10	a	a	DT
6912	7683	11	clean	clean	JJ
6912	7683	12	refrigerator	refrigerator	NN
6912	7683	13	until	until	IN
6912	7683	14	used	use	VBN
6912	7683	15	for	for	IN
6912	7683	16	feeding	feed	VBG
6912	7683	17	.	.	.
6912	7684	1	If	if	IN
6912	7684	2	the	the	DT
6912	7684	3	milk	milk	NN
6912	7684	4	is	be	VBZ
6912	7684	5	not	not	RB
6912	7684	6	certified	certify	VBN
6912	7684	7	,	,	,
6912	7684	8	it	-PRON-	PRP
6912	7684	9	may	may	MD
6912	7684	10	be	be	VB
6912	7684	11	pasteurized	pasteurize	VBN
6912	7684	12	.	.	.
6912	7685	1	PASTEURIZING	pasteurize	VBG
6912	7685	2	MILK	milk	NN
6912	7685	3	AT	at	IN
6912	7685	4	HOME.--Place	home.--place	NN
6912	7685	5	the	the	DT
6912	7685	6	bottles	bottle	NNS
6912	7685	7	of	of	IN
6912	7685	8	milk	milk	NN
6912	7685	9	in	in	IN
6912	7685	10	a	a	DT
6912	7685	11	wire	wire	NN
6912	7685	12	basket	basket	NN
6912	7685	13	.	.	.
6912	7686	1	Then	then	RB
6912	7686	2	place	place	VB
6912	7686	3	the	the	DT
6912	7686	4	basket	basket	NN
6912	7686	5	in	in	IN
6912	7686	6	a	a	DT
6912	7686	7	kettle	kettle	NN
6912	7686	8	.	.	.
6912	7687	1	Pour	pour	VB
6912	7687	2	water	water	NN
6912	7687	3	in	in	IN
6912	7687	4	the	the	DT
6912	7687	5	kettle	kettle	NN
6912	7687	6	so	so	IN
6912	7687	7	that	that	IN
6912	7687	8	the	the	DT
6912	7687	9	water	water	NN
6912	7687	10	is	be	VBZ
6912	7687	11	a	a	DT
6912	7687	12	little	little	RB
6912	7687	13	higher	high	JJR
6912	7687	14	outside	outside	RB
6912	7687	15	of	of	IN
6912	7687	16	the	the	DT
6912	7687	17	bottles	bottle	NNS
6912	7687	18	than	than	IN
6912	7687	19	the	the	DT
6912	7687	20	surface	surface	NN
6912	7687	21	of	of	IN
6912	7687	22	the	the	DT
6912	7687	23	milk	milk	NN
6912	7687	24	inside	inside	RB
6912	7687	25	.	.	.
6912	7688	1	Heat	heat	VB
6912	7688	2	the	the	DT
6912	7688	3	water	water	NN
6912	7688	4	and	and	CC
6912	7688	5	let	let	VB
6912	7688	6	it	-PRON-	PRP
6912	7688	7	boil	boil	VB
6912	7688	8	for	for	IN
6912	7688	9	5	5	CD
6912	7688	10	minutes	minute	NNS
6912	7688	11	.	.	.
6912	7689	1	(	(	-LRB-
6912	7689	2	Do	do	VB
6912	7689	3	not	not	RB
6912	7689	4	begin	begin	VB
6912	7689	5	to	to	TO
6912	7689	6	count	count	VB
6912	7689	7	the	the	DT
6912	7689	8	time	time	NN
6912	7689	9	until	until	IN
6912	7689	10	the	the	DT
6912	7689	11	water	water	NN
6912	7689	12	reaches	reach	VBZ
6912	7689	13	the	the	DT
6912	7689	14	boiling	boiling	NN
6912	7689	15	point	point	NN
6912	7689	16	.	.	.
6912	7689	17	)	)	-RRB-
6912	7690	1	At	at	IN
6912	7690	2	once	once	RB
6912	7690	3	cool	cool	VBP
6912	7690	4	the	the	DT
6912	7690	5	milk	milk	NN
6912	7690	6	by	by	IN
6912	7690	7	allowing	allow	VBG
6912	7690	8	a	a	DT
6912	7690	9	stream	stream	NN
6912	7690	10	of	of	IN
6912	7690	11	cold	cold	JJ
6912	7690	12	water	water	NN
6912	7690	13	to	to	TO
6912	7690	14	displace	displace	VB
6912	7690	15	the	the	DT
6912	7690	16	hot	hot	JJ
6912	7690	17	water	water	NN
6912	7690	18	.	.	.
6912	7691	1	Do	do	VB
6912	7691	2	not	not	RB
6912	7691	3	allow	allow	VB
6912	7691	4	the	the	DT
6912	7691	5	cold	cold	JJ
6912	7691	6	water	water	NN
6912	7691	7	to	to	TO
6912	7691	8	run	run	VB
6912	7691	9	directly	directly	RB
6912	7691	10	on	on	IN
6912	7691	11	the	the	DT
6912	7691	12	hot	hot	JJ
6912	7691	13	bottles	bottle	NNS
6912	7691	14	.	.	.
6912	7692	1	When	when	WRB
6912	7692	2	the	the	DT
6912	7692	3	milk	milk	NN
6912	7692	4	is	be	VBZ
6912	7692	5	cooled	cool	VBN
6912	7692	6	,	,	,
6912	7692	7	place	place	VB
6912	7692	8	the	the	DT
6912	7692	9	bottles	bottle	NNS
6912	7692	10	immediately	immediately	RB
6912	7692	11	in	in	IN
6912	7692	12	a	a	DT
6912	7692	13	clean	clean	JJ
6912	7692	14	refrigerator	refrigerator	NN
6912	7692	15	.	.	.
6912	7693	1	PREPARATION	preparation	NN
6912	7693	2	OF	of	IN
6912	7693	3	MILK	milk	NN
6912	7693	4	BEFORE	before	IN
6912	7693	5	FEEDING.--At	FEEDING.--At	NNP
6912	7693	6	feeding	feeding	NN
6912	7693	7	time	time	NN
6912	7693	8	,	,	,
6912	7693	9	milk	milk	NN
6912	7693	10	should	should	MD
6912	7693	11	be	be	VB
6912	7693	12	heated	heat	VBN
6912	7693	13	to	to	IN
6912	7693	14	about	about	RB
6912	7693	15	98	98	CD
6912	7693	16	degrees	degree	NNS
6912	7693	17	F.	F.	NNP
6912	7693	18	Place	Place	NNP
6912	7693	19	the	the	DT
6912	7693	20	bottle	bottle	NN
6912	7693	21	in	in	IN
6912	7693	22	a	a	DT
6912	7693	23	pan	pan	NN
6912	7693	24	of	of	IN
6912	7693	25	warm	warm	JJ
6912	7693	26	water	water	NN
6912	7693	27	.	.	.
6912	7694	1	Test	test	VB
6912	7694	2	the	the	DT
6912	7694	3	milk	milk	NN
6912	7694	4	for	for	IN
6912	7694	5	proper	proper	JJ
6912	7694	6	temperature	temperature	NN
6912	7694	7	.	.	.
6912	7695	1	Use	use	VB
6912	7695	2	the	the	DT
6912	7695	3	method	method	NN
6912	7695	4	described	describe	VBN
6912	7695	5	in	in	IN
6912	7695	6	Junket	Junket	NNP
6912	7695	7	"	"	``
6912	7695	8	Custard	Custard	NNP
6912	7695	9	"	"	''
6912	7695	10	,	,	,
6912	7695	11	for	for	IN
6912	7695	12	testing	test	VBG
6912	7695	13	the	the	DT
6912	7695	14	temperature	temperature	NN
6912	7695	15	of	of	IN
6912	7695	16	the	the	DT
6912	7695	17	milk	milk	NN
6912	7695	18	.	.	.
6912	7696	1	Shake	shake	VB
6912	7696	2	the	the	DT
6912	7696	3	bottle	bottle	NN
6912	7696	4	before	before	IN
6912	7696	5	feeding	feed	VBG
6912	7696	6	.	.	.
6912	7697	1	OTHER	other	JJ
6912	7697	2	FOODS	food	NNS
6912	7697	3	GIVEN	given	VBP
6912	7697	4	TO	to	IN
6912	7697	5	INFANTS.--In	INFANTS.--In	NNP
6912	7697	6	addition	addition	NN
6912	7697	7	to	to	IN
6912	7697	8	modified	modify	VBN
6912	7697	9	milk	milk	NN
6912	7697	10	,	,	,
6912	7697	11	boiled	boil	VBN
6912	7697	12	water	water	NN
6912	7697	13	should	should	MD
6912	7697	14	be	be	VB
6912	7697	15	given	give	VBN
6912	7697	16	to	to	IN
6912	7697	17	infants	infant	NNS
6912	7697	18	.	.	.
6912	7698	1	A	a	DT
6912	7698	2	few	few	JJ
6912	7698	3	other	other	JJ
6912	7698	4	foods	food	NNS
6912	7698	5	--	--	:
6912	7698	6	egg	egg	NN
6912	7698	7	yolk	yolk	NNP
6912	7698	8	or	or	CC
6912	7698	9	vegetable	vegetable	NN
6912	7698	10	juices	juice	NNS
6912	7698	11	and	and	CC
6912	7698	12	orange	orange	NN
6912	7698	13	juice	juice	NN
6912	7698	14	--	--	:
6912	7698	15	may	may	MD
6912	7698	16	often	often	RB
6912	7698	17	be	be	VB
6912	7698	18	given	give	VBN
6912	7698	19	during	during	IN
6912	7698	20	the	the	DT
6912	7698	21	first	first	JJ
6912	7698	22	year	year	NN
6912	7698	23	.	.	.
6912	7699	1	The	the	DT
6912	7699	2	egg	egg	NN
6912	7699	3	yolk	yolk	NNP
6912	7699	4	should	should	MD
6912	7699	5	be	be	VB
6912	7699	6	soft	soft	RB
6912	7699	7	-	-	HYPH
6912	7699	8	cooked	cook	VBN
6912	7699	9	.	.	.
6912	7700	1	This	this	DT
6912	7700	2	food	food	NN
6912	7700	3	supplies	supply	VBZ
6912	7700	4	iron	iron	NN
6912	7700	5	and	and	CC
6912	7700	6	increases	increase	VBZ
6912	7700	7	the	the	DT
6912	7700	8	Calorific	Calorific	NNP
6912	7700	9	value	value	NN
6912	7700	10	of	of	IN
6912	7700	11	the	the	DT
6912	7700	12	diet	diet	NN
6912	7700	13	.	.	.
6912	7701	1	Orange	Orange	NNP
6912	7701	2	juice	juice	NN
6912	7701	3	(	(	-LRB-
6912	7701	4	strained	strain	VBN
6912	7701	5	through	through	IN
6912	7701	6	muslin	muslin	NNP
6912	7701	7	)	)	-RRB-
6912	7701	8	may	may	MD
6912	7701	9	be	be	VB
6912	7701	10	usually	usually	RB
6912	7701	11	given	give	VBN
6912	7701	12	at	at	IN
6912	7701	13	five	five	CD
6912	7701	14	or	or	CC
6912	7701	15	six	six	CD
6912	7701	16	months	month	NNS
6912	7701	17	of	of	IN
6912	7701	18	age	age	NN
6912	7701	19	.	.	.
6912	7702	1	It	-PRON-	PRP
6912	7702	2	is	be	VBZ
6912	7702	3	especially	especially	RB
6912	7702	4	necessary	necessary	JJ
6912	7702	5	to	to	TO
6912	7702	6	give	give	VB
6912	7702	7	orange	orange	JJ
6912	7702	8	juice	juice	NN
6912	7702	9	to	to	IN
6912	7702	10	infants	infant	NNS
6912	7702	11	whose	whose	WP$
6912	7702	12	milk	milk	NN
6912	7702	13	is	be	VBZ
6912	7702	14	pasteurized	pasteurize	VBN
6912	7702	15	or	or	CC
6912	7702	16	sterilized	sterilize	VBN
6912	7702	17	.	.	.
6912	7703	1	Its	-PRON-	PRP$
6912	7703	2	use	use	NN
6912	7703	3	prevents	prevent	VBZ
6912	7703	4	constipation	constipation	NN
6912	7703	5	and	and	CC
6912	7703	6	scurvy	scurvy	NN
6912	7703	7	.	.	.
6912	7704	1	ENERGY	ENERGY	NNP
6912	7704	2	REQUIREMENT	REQUIREMENT	NNP
6912	7704	3	OF	of	IN
6912	7704	4	AN	an	DT
6912	7704	5	INFANT.--The	infant.--the	JJ
6912	7704	6	energy	energy	NN
6912	7704	7	requirement	requirement	NN
6912	7704	8	of	of	IN
6912	7704	9	an	an	DT
6912	7704	10	infant	infant	NN
6912	7704	11	is	be	VBZ
6912	7704	12	greater	great	JJR
6912	7704	13	than	than	IN
6912	7704	14	one	one	PRP
6912	7704	15	would	would	MD
6912	7704	16	suppose	suppose	VB
6912	7704	17	.	.	.
6912	7705	1	Growth	growth	NN
6912	7705	2	and	and	CC
6912	7705	3	development	development	NN
6912	7705	4	are	be	VBP
6912	7705	5	going	go	VBG
6912	7705	6	on	on	RP
6912	7705	7	at	at	IN
6912	7705	8	a	a	DT
6912	7705	9	rapid	rapid	JJ
6912	7705	10	rate	rate	NN
6912	7705	11	.	.	.
6912	7706	1	Like	like	IN
6912	7706	2	the	the	DT
6912	7706	3	adult	adult	NN
6912	7706	4	,	,	,
6912	7706	5	a	a	DT
6912	7706	6	baby	baby	NN
6912	7706	7	asleep	asleep	JJ
6912	7706	8	needs	need	VBZ
6912	7706	9	energy	energy	NN
6912	7706	10	to	to	TO
6912	7706	11	carry	carry	VB
6912	7706	12	on	on	RP
6912	7706	13	the	the	DT
6912	7706	14	involuntary	involuntary	JJ
6912	7706	15	activities	activity	NNS
6912	7706	16	of	of	IN
6912	7706	17	its	-PRON-	PRP$
6912	7706	18	body	body	NN
6912	7706	19	.	.	.
6912	7707	1	When	when	WRB
6912	7707	2	awake	awake	JJ
6912	7707	3	such	such	JJ
6912	7707	4	muscular	muscular	JJ
6912	7707	5	activities	activity	NNS
6912	7707	6	as	as	IN
6912	7707	7	crying	cry	VBG
6912	7707	8	,	,	,
6912	7707	9	kicking	kick	VBG
6912	7707	10	,	,	,
6912	7707	11	and	and	CC
6912	7707	12	throwing	throw	VBG
6912	7707	13	of	of	IN
6912	7707	14	arms	arm	NNS
6912	7707	15	require	require	VBP
6912	7707	16	energy	energy	NN
6912	7707	17	.	.	.
6912	7708	1	An	an	DT
6912	7708	2	infant	infant	NN
6912	7708	3	's	's	POS
6912	7708	4	energy	energy	NN
6912	7708	5	requirement	requirement	NN
6912	7708	6	is	be	VBZ
6912	7708	7	usually	usually	RB
6912	7708	8	based	base	VBN
6912	7708	9	upon	upon	IN
6912	7708	10	its	-PRON-	PRP$
6912	7708	11	body	body	NN
6912	7708	12	weight	weight	NN
6912	7708	13	.	.	.
6912	7709	1	According	accord	VBG
6912	7709	2	to	to	IN
6912	7709	3	generally	generally	RB
6912	7709	4	accepted	accept	VBN
6912	7709	5	standards	standard	NNS
6912	7709	6	[	[	-LRB-
6912	7709	7	Footnote	footnote	NN
6912	7709	8	118	118	CD
6912	7709	9	:	:	:
6912	7709	10	See	see	VB
6912	7709	11	"	"	``
6912	7709	12	Feeding	feed	VBG
6912	7709	13	the	the	DT
6912	7709	14	Family	family	NN
6912	7709	15	,	,	,
6912	7709	16	"	"	''
6912	7709	17	by	by	IN
6912	7709	18	Mary	Mary	NNP
6912	7709	19	Swartz	Swartz	NNP
6912	7709	20	Rose	Rose	NNP
6912	7709	21	,	,	,
6912	7709	22	Ph.D.	ph.d.	NN
6912	7709	23	,	,	,
6912	7709	24	p.	p.	NN
6912	7710	1	103	103	CD
6912	7710	2	.	.	.
6912	7710	3	]	]	-RRB-
6912	7711	1	an	an	DT
6912	7711	2	infant	infant	NN
6912	7711	3	's	's	POS
6912	7711	4	average	average	JJ
6912	7711	5	energy	energy	NN
6912	7711	6	requirement	requirement	NN
6912	7711	7	is	be	VBZ
6912	7711	8	:	:	:
6912	7711	9	1st	1st	JJ
6912	7711	10	to	to	IN
6912	7711	11	3d	3d	CD
6912	7711	12	months	month	NNS
6912	7711	13	50	50	CD
6912	7711	14	Calories	calorie	NNS
6912	7711	15	per	per	IN
6912	7711	16	pound	pound	NN
6912	7711	17	per	per	IN
6912	7711	18	day	day	NN
6912	7711	19	4th	4th	NN
6912	7711	20	to	to	IN
6912	7711	21	6th	6th	JJ
6912	7711	22	months	month	NNS
6912	7711	23	45	45	CD
6912	7711	24	Calories	calorie	NNS
6912	7711	25	per	per	IN
6912	7711	26	pound	pound	NN
6912	7711	27	per	per	IN
6912	7711	28	day	day	NN
6912	7711	29	7th	7th	NN
6912	7711	30	to	to	IN
6912	7711	31	9th	9th	JJ
6912	7711	32	months	month	NNS
6912	7711	33	40	40	CD
6912	7711	34	Calories	calorie	NNS
6912	7711	35	per	per	IN
6912	7711	36	pound	pound	NN
6912	7711	37	per	per	IN
6912	7711	38	day	day	NN
6912	7711	39	10th	10th	NN
6912	7711	40	to	to	IN
6912	7711	41	12th	12th	JJ
6912	7711	42	months	month	NNS
6912	7711	43	35	35	CD
6912	7711	44	Calories	calorie	NNS
6912	7711	45	per	per	IN
6912	7711	46	pound	pound	NN
6912	7711	47	per	per	IN
6912	7711	48	day	day	NN
6912	7711	49	QUANTITY	QUANTITY	NNP
6912	7711	50	OF	of	IN
6912	7711	51	FOOD.--When	food.--when	NN
6912	7711	52	a	a	DT
6912	7711	53	baby	baby	NN
6912	7711	54	must	must	MD
6912	7711	55	be	be	VB
6912	7711	56	given	give	VBN
6912	7711	57	artificial	artificial	JJ
6912	7711	58	food	food	NN
6912	7711	59	entirely	entirely	RB
6912	7711	60	or	or	CC
6912	7711	61	as	as	IN
6912	7711	62	a	a	DT
6912	7711	63	supplement	supplement	NN
6912	7711	64	to	to	IN
6912	7711	65	natural	natural	JJ
6912	7711	66	food	food	NN
6912	7711	67	,	,	,
6912	7711	68	it	-PRON-	PRP
6912	7711	69	is	be	VBZ
6912	7711	70	safest	safe	JJS
6912	7711	71	and	and	CC
6912	7711	72	most	most	RBS
6912	7711	73	satisfactory	satisfactory	JJ
6912	7711	74	to	to	TO
6912	7711	75	follow	follow	VB
6912	7711	76	the	the	DT
6912	7711	77	advice	advice	NN
6912	7711	78	of	of	IN
6912	7711	79	a	a	DT
6912	7711	80	physician	physician	NN
6912	7711	81	.	.	.
6912	7712	1	It	-PRON-	PRP
6912	7712	2	is	be	VBZ
6912	7712	3	said	say	VBN
6912	7712	4	,	,	,
6912	7712	5	however	however	RB
6912	7712	6	,	,	,
6912	7712	7	that	that	IN
6912	7712	8	an	an	DT
6912	7712	9	infant	infant	NN
6912	7712	10	requires	require	VBZ
6912	7712	11	an	an	DT
6912	7712	12	average	average	NN
6912	7712	13	of	of	IN
6912	7712	14	1	1	CD
6912	7712	15	1/2	1/2	CD
6912	7712	16	ounces	ounce	NNS
6912	7712	17	of	of	IN
6912	7712	18	milk	milk	NN
6912	7712	19	per	per	IN
6912	7712	20	day	day	NN
6912	7712	21	for	for	IN
6912	7712	22	every	every	DT
6912	7712	23	pound	pound	NN
6912	7712	24	of	of	IN
6912	7712	25	body	body	NN
6912	7712	26	weight	weight	NN
6912	7712	27	.	.	.
6912	7713	1	After	after	IN
6912	7713	2	the	the	DT
6912	7713	3	eighth	eighth	JJ
6912	7713	4	month	month	NN
6912	7713	5	,	,	,
6912	7713	6	this	this	DT
6912	7713	7	quantity	quantity	NN
6912	7713	8	of	of	IN
6912	7713	9	milk	milk	NN
6912	7713	10	is	be	VBZ
6912	7713	11	usually	usually	RB
6912	7713	12	decreased	decrease	VBN
6912	7713	13	first	first	RB
6912	7713	14	to	to	IN
6912	7713	15	1	1	CD
6912	7713	16	1/3	1/3	CD
6912	7713	17	and	and	CC
6912	7713	18	then	then	RB
6912	7713	19	to	to	IN
6912	7713	20	1	1	CD
6912	7713	21	1/4	1/4	CD
6912	7713	22	ounces	ounce	NNS
6912	7713	23	for	for	IN
6912	7713	24	every	every	DT
6912	7713	25	pound	pound	NN
6912	7713	26	of	of	IN
6912	7713	27	body	body	NN
6912	7713	28	weight	weight	NN
6912	7713	29	per	per	IN
6912	7713	30	day	day	NN
6912	7713	31	.	.	.
6912	7714	1	The	the	DT
6912	7714	2	amount	amount	NN
6912	7714	3	of	of	IN
6912	7714	4	artificial	artificial	JJ
6912	7714	5	food	food	NN
6912	7714	6	found	find	VBD
6912	7714	7	satisfactory	satisfactory	JJ
6912	7714	8	for	for	IN
6912	7714	9	the	the	DT
6912	7714	10	infant	infant	NN
6912	7714	11	during	during	IN
6912	7714	12	the	the	DT
6912	7714	13	first	first	JJ
6912	7714	14	few	few	JJ
6912	7714	15	months	month	NNS
6912	7714	16	of	of	IN
6912	7714	17	its	-PRON-	PRP$
6912	7714	18	life	life	NN
6912	7714	19	is	be	VBZ
6912	7714	20	usually	usually	RB
6912	7714	21	not	not	RB
6912	7714	22	sufficient	sufficient	JJ
6912	7714	23	to	to	TO
6912	7714	24	yield	yield	VB
6912	7714	25	as	as	RB
6912	7714	26	many	many	JJ
6912	7714	27	Calories	calorie	NNS
6912	7714	28	as	as	IN
6912	7714	29	given	give	VBN
6912	7714	30	in	in	IN
6912	7714	31	the	the	DT
6912	7714	32	table	table	NN
6912	7714	33	above	above	RB
6912	7714	34	.	.	.
6912	7715	1	But	but	CC
6912	7715	2	while	while	IN
6912	7715	3	the	the	DT
6912	7715	4	baby	baby	NN
6912	7715	5	is	be	VBZ
6912	7715	6	adjusting	adjust	VBG
6912	7715	7	itself	-PRON-	PRP
6912	7715	8	to	to	IN
6912	7715	9	artificial	artificial	JJ
6912	7715	10	feeding	feeding	NN
6912	7715	11	,	,	,
6912	7715	12	it	-PRON-	PRP
6912	7715	13	is	be	VBZ
6912	7715	14	especially	especially	RB
6912	7715	15	necessary	necessary	JJ
6912	7715	16	that	that	IN
6912	7715	17	the	the	DT
6912	7715	18	stomach	stomach	NN
6912	7715	19	be	be	VBP
6912	7715	20	not	not	RB
6912	7715	21	overtaxed	overtax	VBN
6912	7715	22	.	.	.
6912	7716	1	As	as	IN
6912	7716	2	the	the	DT
6912	7716	3	infant	infant	NN
6912	7716	4	develops	develop	VBZ
6912	7716	5	,	,	,
6912	7716	6	the	the	DT
6912	7716	7	quantity	quantity	NN
6912	7716	8	of	of	IN
6912	7716	9	food	food	NN
6912	7716	10	can	can	MD
6912	7716	11	be	be	VB
6912	7716	12	increased	increase	VBN
6912	7716	13	and	and	CC
6912	7716	14	the	the	DT
6912	7716	15	deficiency	deficiency	NN
6912	7716	16	made	make	VBD
6912	7716	17	up	up	RP
6912	7716	18	later	later	RB
6912	7716	19	.	.	.
6912	7717	1	QUESTIONS	QUESTIONS	NNP
6912	7717	2	Define	Define	NNP
6912	7717	3	certified	certify	VBN
6912	7717	4	,	,	,
6912	7717	5	pasteurized	pasteurize	VBN
6912	7717	6	,	,	,
6912	7717	7	sterilized	sterilize	VBN
6912	7717	8	,	,	,
6912	7717	9	modified	modify	VBN
6912	7717	10	,	,	,
6912	7717	11	and	and	CC
6912	7717	12	top	top	JJ
6912	7717	13	milk	milk	NN
6912	7717	14	.	.	.
6912	7718	1	Give	give	VB
6912	7718	2	reasons	reason	NNS
6912	7718	3	for	for	IN
6912	7718	4	sterilizing	sterilize	VBG
6912	7718	5	utensils	utensil	NNS
6912	7718	6	used	use	VBN
6912	7718	7	for	for	IN
6912	7718	8	measuring	measure	VBG
6912	7718	9	and	and	CC
6912	7718	10	holding	hold	VBG
6912	7718	11	milk	milk	NN
6912	7718	12	.	.	.
6912	7719	1	In	in	IN
6912	7719	2	preparing	prepare	VBG
6912	7719	3	modified	modify	VBN
6912	7719	4	milk	milk	NN
6912	7719	5	why	why	WRB
6912	7719	6	is	be	VBZ
6912	7719	7	milk	milk	NN
6912	7719	8	diluted	dilute	VBN
6912	7719	9	?	?	.
6912	7720	1	Why	why	WRB
6912	7720	2	is	be	VBZ
6912	7720	3	sugar	sugar	NN
6912	7720	4	added	add	VBN
6912	7720	5	?	?	.
6912	7721	1	What	what	WP
6912	7721	2	is	be	VBZ
6912	7721	3	the	the	DT
6912	7721	4	price	price	NN
6912	7721	5	per	per	IN
6912	7721	6	quart	quart	NN
6912	7721	7	of	of	IN
6912	7721	8	certified	certify	VBN
6912	7721	9	milk	milk	NN
6912	7721	10	?	?	.
6912	7722	1	LESSON	LESSON	NNP
6912	7722	2	CLVII	CLVII	NNP
6912	7722	3	MODIFYING	MODIFYING	NNP
6912	7722	4	MILK	MILK	NNP
6912	7722	5	Modify	Modify	NNP
6912	7722	6	cow	cow	NN
6912	7722	7	's	's	POS
6912	7722	8	milk	milk	NN
6912	7722	9	according	accord	VBG
6912	7722	10	to	to	IN
6912	7722	11	a	a	DT
6912	7722	12	formula	formula	NN
6912	7722	13	secured	secure	VBN
6912	7722	14	from	from	IN
6912	7722	15	a	a	DT
6912	7722	16	physician	physician	NN
6912	7722	17	or	or	CC
6912	7722	18	baby	baby	NN
6912	7722	19	's	's	POS
6912	7722	20	dispensary	dispensary	NN
6912	7722	21	.	.	.
6912	7723	1	Pasteurize	pasteurize	VB
6912	7723	2	milk	milk	NN
6912	7723	3	.	.	.
6912	7724	1	LESSON	LESSON	NNP
6912	7724	2	CLVIII	CLVIII	NNP
6912	7724	3	REVIEW	REVIEW	NNP
6912	7724	4	--	--	:
6912	7724	5	MEAL	MEAL	NNP
6912	7724	6	COOKING	COOKING	NNP
6912	7724	7	MENU	menu	NN
6912	7724	8	Baked	bake	VBD
6912	7724	9	Sweet	Sweet	NNP
6912	7724	10	Potatoes	Potatoes	NNPS
6912	7724	11	or	or	CC
6912	7724	12	Scalloped	Scalloped	NNP
6912	7724	13	Potatoes	Potatoes	NNP
6912	7724	14	Apple	Apple	NNP
6912	7724	15	Dumpling	Dumpling	NNP
6912	7724	16	(	(	-LRB-
6912	7724	17	made	make	VBN
6912	7724	18	with	with	IN
6912	7724	19	pastry	pastry	NN
6912	7724	20	or	or	CC
6912	7724	21	biscuit	biscuit	NN
6912	7724	22	dough	dough	NN
6912	7724	23	)	)	-RRB-
6912	7724	24	See	see	VB
6912	7724	25	Lesson	Lesson	NNP
6912	7724	26	XIV	XIV	NNP
6912	7724	27	,	,	,
6912	7724	28	for	for	IN
6912	7724	29	suggestions	suggestion	NNS
6912	7724	30	regarding	regard	VBG
6912	7724	31	the	the	DT
6912	7724	32	preparation	preparation	NN
6912	7724	33	of	of	IN
6912	7724	34	the	the	DT
6912	7724	35	lesson	lesson	NN
6912	7724	36	.	.	.
6912	7725	1	LESSON	LESSON	NNP
6912	7725	2	CLIX	CLIX	NNP
6912	7725	3	HOME	home	NN
6912	7725	4	PROJECTS	project	NNS
6912	7725	5	[	[	-LRB-
6912	7725	6	Footnote	Footnote	NNP
6912	7725	7	119	119	CD
6912	7725	8	:	:	:
6912	7725	9	See	see	VB
6912	7725	10	Lesson	Lesson	NNP
6912	7725	11	IX	IX	NNP
6912	7725	12	.	.	.
6912	7725	13	]	]	-RRB-
6912	7726	1	SUGGESTIONS	SUGGESTIONS	NNP
6912	7726	2	FOR	for	IN
6912	7726	3	HOME	HOME	NNP
6912	7726	4	WORK.--If	WORK.--If	NNP
6912	7726	5	pies	pie	NNS
6912	7726	6	are	be	VBP
6912	7726	7	served	serve	VBN
6912	7726	8	in	in	IN
6912	7726	9	your	-PRON-	PRP$
6912	7726	10	home	home	NN
6912	7726	11	,	,	,
6912	7726	12	bake	bake	VBP
6912	7726	13	at	at	RB
6912	7726	14	least	least	RBS
6912	7726	15	one	one	CD
6912	7726	16	pie	pie	NN
6912	7726	17	a	a	DT
6912	7726	18	week	week	NN
6912	7726	19	.	.	.
6912	7727	1	In	in	IN
6912	7727	2	case	case	NN
6912	7727	3	pies	pie	NNS
6912	7727	4	are	be	VBP
6912	7727	5	not	not	RB
6912	7727	6	used	use	VBN
6912	7727	7	,	,	,
6912	7727	8	bake	bake	VBP
6912	7727	9	cake	cake	NN
6912	7727	10	in	in	IN
6912	7727	11	which	which	WDT
6912	7727	12	different	different	JJ
6912	7727	13	quantities	quantity	NNS
6912	7727	14	of	of	IN
6912	7727	15	fat	fat	NN
6912	7727	16	are	be	VBP
6912	7727	17	used	use	VBN
6912	7727	18	.	.	.
6912	7728	1	SUGGESTED	suggest	VBN
6912	7728	2	AIMS	aim	NNS
6912	7728	3	:	:	:
6912	7728	4	(	(	-LRB-
6912	7728	5	1	1	LS
6912	7728	6	)	)	-RRB-
6912	7728	7	To	to	TO
6912	7728	8	compare	compare	VB
6912	7728	9	One-	One-	NNP
6912	7728	10	and	and	CC
6912	7728	11	Two	two	CD
6912	7728	12	-	-	HYPH
6912	7728	13	crust	crust	NN
6912	7728	14	Pies	pie	NNS
6912	7728	15	.	.	.
6912	7729	1	Prepare	prepare	VB
6912	7729	2	each	each	DT
6912	7729	3	kind	kind	NN
6912	7729	4	.	.	.
6912	7730	1	Determine	determine	VB
6912	7730	2	the	the	DT
6912	7730	3	difference	difference	NN
6912	7730	4	in	in	IN
6912	7730	5	cost	cost	NN
6912	7730	6	,	,	,
6912	7730	7	time	time	NN
6912	7730	8	of	of	IN
6912	7730	9	preparation	preparation	NN
6912	7730	10	,	,	,
6912	7730	11	and	and	CC
6912	7730	12	quality	quality	NN
6912	7730	13	of	of	IN
6912	7730	14	the	the	DT
6912	7730	15	crust	crust	NN
6912	7730	16	of	of	IN
6912	7730	17	each	each	DT
6912	7730	18	.	.	.
6912	7731	1	Which	which	WDT
6912	7731	2	kinds	kind	NNS
6912	7731	3	of	of	IN
6912	7731	4	pies	pie	NNS
6912	7731	5	do	do	VBP
6912	7731	6	you	-PRON-	PRP
6912	7731	7	consider	consider	VB
6912	7731	8	more	more	RBR
6912	7731	9	successful	successful	JJ
6912	7731	10	in	in	IN
6912	7731	11	regard	regard	NN
6912	7731	12	to	to	IN
6912	7731	13	quality	quality	NN
6912	7731	14	?	?	.
6912	7732	1	Which	which	WDT
6912	7732	2	is	be	VBZ
6912	7732	3	cheaper	cheap	JJR
6912	7732	4	?	?	.
6912	7733	1	Which	which	WDT
6912	7733	2	kind	kind	RB
6912	7733	3	meets	meet	VBZ
6912	7733	4	the	the	DT
6912	7733	5	approval	approval	NN
6912	7733	6	of	of	IN
6912	7733	7	other	other	JJ
6912	7733	8	members	member	NNS
6912	7733	9	of	of	IN
6912	7733	10	your	-PRON-	PRP$
6912	7733	11	home	home	NN
6912	7733	12	?	?	.
6912	7734	1	(	(	-LRB-
6912	7734	2	2	2	LS
6912	7734	3	)	)	-RRB-
6912	7734	4	To	to	TO
6912	7734	5	compare	compare	VB
6912	7734	6	Cake	Cake	NNP
6912	7734	7	Containing	contain	VBG
6912	7734	8	Little	little	JJ
6912	7734	9	and	and	CC
6912	7734	10	Much	much	JJ
6912	7734	11	Fat	fat	JJ
6912	7734	12	.	.	.
6912	7735	1	Follow	follow	VB
6912	7735	2	the	the	DT
6912	7735	3	recipe	recipe	NN
6912	7735	4	for	for	IN
6912	7735	5	One	one	CD
6912	7735	6	-	-	HYPH
6912	7735	7	egg	egg	NN
6912	7735	8	or	or	CC
6912	7735	9	Plain	Plain	NNP
6912	7735	10	Cake	Cake	NNP
6912	7735	11	.	.	.
6912	7736	1	Vary	vary	VB
6912	7736	2	the	the	DT
6912	7736	3	quantity	quantity	NN
6912	7736	4	of	of	IN
6912	7736	5	fat	fat	NN
6912	7736	6	from	from	IN
6912	7736	7	1/8	1/8	CD
6912	7736	8	to	to	TO
6912	7736	9	1/2	1/2	CD
6912	7736	10	cupful	cupful	JJ
6912	7736	11	.	.	.
6912	7737	1	Make	make	VB
6912	7737	2	comparisons	comparison	NNS
6912	7737	3	regarding	regard	VBG
6912	7737	4	cost	cost	NN
6912	7737	5	,	,	,
6912	7737	6	texture	texture	NN
6912	7737	7	,	,	,
6912	7737	8	grain	grain	NN
6912	7737	9	,	,	,
6912	7737	10	and	and	CC
6912	7737	11	flavor	flavor	NN
6912	7737	12	.	.	.
6912	7738	1	Which	which	WDT
6912	7738	2	amount	amount	NN
6912	7738	3	do	do	VBP
6912	7738	4	you	-PRON-	PRP
6912	7738	5	consider	consider	VB
6912	7738	6	most	most	RBS
6912	7738	7	successful	successful	JJ
6912	7738	8	from	from	IN
6912	7738	9	the	the	DT
6912	7738	10	standpoint	standpoint	NN
6912	7738	11	of	of	IN
6912	7738	12	texture	texture	NN
6912	7738	13	,	,	,
6912	7738	14	grain	grain	NN
6912	7738	15	,	,	,
6912	7738	16	and	and	CC
6912	7738	17	flavor	flavor	NN
6912	7738	18	?	?	.
6912	7739	1	DIVISION	DIVISION	NNP
6912	7739	2	SIXTEEN	SIXTEEN	NNP
6912	7739	3	FROZEN	FROZEN	NNP
6912	7739	4	DESSERTS	DESSERTS	NNP
6912	7739	5	LESSON	LESSON	NNP
6912	7739	6	CLX	CLX	NNP
6912	7739	7	METHOD	METHOD	NNP
6912	7739	8	OF	of	IN
6912	7739	9	FREEZING	FREEZING	NNP
6912	7739	10	--	--	:
6912	7739	11	WATER	WATER	NNP
6912	7739	12	ICE	ICE	NNP
6912	7739	13	EXPERIMENT	EXPERIMENT	NNP
6912	7739	14	79	79	CD
6912	7739	15	:	:	:
6912	7739	16	MIXTURES	mixture	VBN
6912	7739	17	FOR	for	IN
6912	7739	18	FREEZING.--Prepare	freezing.--prepare	NN
6912	7739	19	2	2	CD
6912	7739	20	cupfuls	cupful	NNS
6912	7739	21	of	of	IN
6912	7739	22	cracked	cracked	JJ
6912	7739	23	ice	ice	NN
6912	7739	24	.	.	.
6912	7740	1	Place	place	NN
6912	7740	2	1	1	CD
6912	7740	3	cupful	cupful	NN
6912	7740	4	of	of	IN
6912	7740	5	the	the	DT
6912	7740	6	cracked	crack	VBN
6912	7740	7	ice	ice	NN
6912	7740	8	in	in	IN
6912	7740	9	each	each	DT
6912	7740	10	of	of	IN
6912	7740	11	two	two	CD
6912	7740	12	bowls	bowl	NNS
6912	7740	13	.	.	.
6912	7741	1	To	to	IN
6912	7741	2	one	one	CD
6912	7741	3	bowl	bowl	NN
6912	7741	4	of	of	IN
6912	7741	5	ice	ice	NN
6912	7741	6	add	add	VB
6912	7741	7	1/3	1/3	CD
6912	7741	8	cupful	cupful	NN
6912	7741	9	of	of	IN
6912	7741	10	rock	rock	NN
6912	7741	11	salt	salt	NN
6912	7741	12	,	,	,
6912	7741	13	and	and	CC
6912	7741	14	mix	mix	VB
6912	7741	15	thoroughly	thoroughly	RB
6912	7741	16	.	.	.
6912	7742	1	Insert	Insert	NNP
6912	7742	2	thermometers	thermometer	NNS
6912	7742	3	into	into	IN
6912	7742	4	both	both	DT
6912	7742	5	bowls	bowl	NNS
6912	7742	6	and	and	CC
6912	7742	7	note	note	VB
6912	7742	8	temperature	temperature	NN
6912	7742	9	.	.	.
6912	7743	1	What	what	WDT
6912	7743	2	effect	effect	NN
6912	7743	3	does	do	VBZ
6912	7743	4	the	the	DT
6912	7743	5	salt	salt	NN
6912	7743	6	have	have	VB
6912	7743	7	upon	upon	IN
6912	7743	8	the	the	DT
6912	7743	9	temperature	temperature	NN
6912	7743	10	of	of	IN
6912	7743	11	the	the	DT
6912	7743	12	ice	ice	NN
6912	7743	13	?	?	.
6912	7744	1	Allow	allow	VB
6912	7744	2	the	the	DT
6912	7744	3	ice	ice	NN
6912	7744	4	mixture	mixture	NN
6912	7744	5	to	to	TO
6912	7744	6	stand	stand	VB
6912	7744	7	a	a	DT
6912	7744	8	few	few	JJ
6912	7744	9	minutes	minute	NNS
6912	7744	10	,	,	,
6912	7744	11	then	then	RB
6912	7744	12	observe	observe	VB
6912	7744	13	the	the	DT
6912	7744	14	difference	difference	NN
6912	7744	15	in	in	IN
6912	7744	16	the	the	DT
6912	7744	17	condition	condition	NN
6912	7744	18	of	of	IN
6912	7744	19	the	the	DT
6912	7744	20	ice	ice	NN
6912	7744	21	in	in	IN
6912	7744	22	the	the	DT
6912	7744	23	two	two	CD
6912	7744	24	bowls	bowl	NNS
6912	7744	25	.	.	.
6912	7745	1	Besides	besides	IN
6912	7745	2	lowering	lower	VBG
6912	7745	3	the	the	DT
6912	7745	4	temperature	temperature	NN
6912	7745	5	,	,	,
6912	7745	6	what	what	WP
6912	7745	7	does	do	VBZ
6912	7745	8	the	the	DT
6912	7745	9	salt	salt	NN
6912	7745	10	do	do	VB
6912	7745	11	to	to	IN
6912	7745	12	the	the	DT
6912	7745	13	ice	ice	NN
6912	7745	14	?	?	.
6912	7746	1	FREEZING	freeze	VBG
6912	7746	2	WITH	with	IN
6912	7746	3	ICE	ICE	NNP
6912	7746	4	AND	and	CC
6912	7746	5	SALT.--When	SALT.--When	VBZ
6912	7746	6	a	a	DT
6912	7746	7	solid	solid	JJ
6912	7746	8	substance	substance	NN
6912	7746	9	is	be	VBZ
6912	7746	10	changed	change	VBN
6912	7746	11	to	to	IN
6912	7746	12	a	a	DT
6912	7746	13	liquid	liquid	NN
6912	7746	14	,	,	,
6912	7746	15	heat	heat	NN
6912	7746	16	is	be	VBZ
6912	7746	17	absorbed	absorb	VBN
6912	7746	18	from	from	IN
6912	7746	19	surrounding	surround	VBG
6912	7746	20	materials	material	NNS
6912	7746	21	.	.	.
6912	7747	1	When	when	WRB
6912	7747	2	solid	solid	JJ
6912	7747	3	ice	ice	NN
6912	7747	4	liquefies	liquefie	NNS
6912	7747	5	,	,	,
6912	7747	6	heat	heat	NN
6912	7747	7	is	be	VBZ
6912	7747	8	absorbed	absorb	VBN
6912	7747	9	from	from	IN
6912	7747	10	surrounding	surround	VBG
6912	7747	11	materials	material	NNS
6912	7747	12	.	.	.
6912	7748	1	Salt	salt	NN
6912	7748	2	makes	make	VBZ
6912	7748	3	ice	ice	NN
6912	7748	4	liquefy	liquefy	VB
6912	7748	5	at	at	IN
6912	7748	6	a	a	DT
6912	7748	7	lower	low	JJR
6912	7748	8	temperature	temperature	NN
6912	7748	9	,	,	,
6912	7748	10	thus	thus	RB
6912	7748	11	absorbing	absorb	VBG
6912	7748	12	more	more	JJR
6912	7748	13	heat	heat	NN
6912	7748	14	from	from	IN
6912	7748	15	its	-PRON-	PRP$
6912	7748	16	surroundings	surrounding	NNS
6912	7748	17	.	.	.
6912	7749	1	Since	since	IN
6912	7749	2	foods	food	NNS
6912	7749	3	must	must	MD
6912	7749	4	be	be	VB
6912	7749	5	cooled	cool	VBN
6912	7749	6	,	,	,
6912	7749	7	i.e.	i.e.	FW
6912	7750	1	heat	heat	NN
6912	7750	2	drawn	draw	VBN
6912	7750	3	from	from	IN
6912	7750	4	them	-PRON-	PRP
6912	7750	5	,	,	,
6912	7750	6	in	in	IN
6912	7750	7	order	order	NN
6912	7750	8	to	to	TO
6912	7750	9	freeze	freeze	VB
6912	7750	10	them	-PRON-	PRP
6912	7750	11	,	,	,
6912	7750	12	a	a	DT
6912	7750	13	mixture	mixture	NN
6912	7750	14	of	of	IN
6912	7750	15	ice	ice	NN
6912	7750	16	and	and	CC
6912	7750	17	salt	salt	NN
6912	7750	18	rather	rather	RB
6912	7750	19	than	than	IN
6912	7750	20	ice	ice	NN
6912	7750	21	is	be	VBZ
6912	7750	22	used	use	VBN
6912	7750	23	in	in	IN
6912	7750	24	freezing	freezing	NN
6912	7750	25	.	.	.
6912	7751	1	If	if	IN
6912	7751	2	ice	ice	NN
6912	7751	3	and	and	CC
6912	7751	4	salt	salt	NN
6912	7751	5	surround	surround	VBP
6912	7751	6	a	a	DT
6912	7751	7	tin	tin	NN
6912	7751	8	can	can	MD
6912	7751	9	containing	contain	VBG
6912	7751	10	substances	substance	NNS
6912	7751	11	to	to	TO
6912	7751	12	be	be	VB
6912	7751	13	frozen	freeze	VBN
6912	7751	14	,	,	,
6912	7751	15	from	from	IN
6912	7751	16	what	what	WP
6912	7751	17	is	be	VBZ
6912	7751	18	the	the	DT
6912	7751	19	heat	heat	NN
6912	7751	20	absorbed	absorb	VBN
6912	7751	21	when	when	WRB
6912	7751	22	the	the	DT
6912	7751	23	ice	ice	NN
6912	7751	24	is	be	VBZ
6912	7751	25	changed	change	VBN
6912	7751	26	to	to	IN
6912	7751	27	liquid	liquid	JJ
6912	7751	28	form	form	NN
6912	7751	29	?	?	.
6912	7752	1	Explain	explain	VB
6912	7752	2	why	why	WRB
6912	7752	3	it	-PRON-	PRP
6912	7752	4	is	be	VBZ
6912	7752	5	that	that	IN
6912	7752	6	a	a	DT
6912	7752	7	mixture	mixture	NN
6912	7752	8	of	of	IN
6912	7752	9	ice	ice	NN
6912	7752	10	and	and	CC
6912	7752	11	salt	salt	NN
6912	7752	12	,	,	,
6912	7752	13	rather	rather	RB
6912	7752	14	than	than	IN
6912	7752	15	ice	ice	NN
6912	7752	16	alone	alone	RB
6912	7752	17	,	,	,
6912	7752	18	is	be	VBZ
6912	7752	19	used	use	VBN
6912	7752	20	to	to	TO
6912	7752	21	freeze	freeze	VB
6912	7752	22	a	a	DT
6912	7752	23	dessert	dessert	NN
6912	7752	24	.	.	.
6912	7753	1	CONDUCTORS	conductor	NNS
6912	7753	2	OF	of	IN
6912	7753	3	HEAT.--In	HEAT.--In	NNP
6912	7753	4	Experiment	Experiment	NNP
6912	7753	5	2	2	CD
6912	7753	6	and	and	CC
6912	7753	7	in	in	RB
6912	7753	8	,	,	,
6912	7753	9	_	_	NNP
6912	7753	10	The	the	DT
6912	7753	11	Principle	Principle	NNP
6912	7753	12	of	of	IN
6912	7753	13	Fireless	Fireless	NNP
6912	7753	14	Cookery	Cookery	NNP
6912	7753	15	_	_	NNP
6912	7753	16	,	,	,
6912	7753	17	it	-PRON-	PRP
6912	7753	18	is	be	VBZ
6912	7753	19	shown	show	VBN
6912	7753	20	that	that	IN
6912	7753	21	some	some	DT
6912	7753	22	materials	material	NNS
6912	7753	23	are	be	VBP
6912	7753	24	better	well	JJR
6912	7753	25	conductors	conductor	NNS
6912	7753	26	of	of	IN
6912	7753	27	heat	heat	NN
6912	7753	28	than	than	IN
6912	7753	29	others	other	NNS
6912	7753	30	.	.	.
6912	7754	1	Which	which	WDT
6912	7754	2	is	be	VBZ
6912	7754	3	a	a	DT
6912	7754	4	better	well	JJR
6912	7754	5	conductor	conductor	NN
6912	7754	6	of	of	IN
6912	7754	7	heat	heat	NN
6912	7754	8	,	,	,
6912	7754	9	wood	wood	NN
6912	7754	10	or	or	CC
6912	7754	11	metal	metal	NN
6912	7754	12	?	?	.
6912	7755	1	Explain	explain	VB
6912	7755	2	why	why	WRB
6912	7755	3	it	-PRON-	PRP
6912	7755	4	is	be	VBZ
6912	7755	5	that	that	IN
6912	7755	6	most	most	JJS
6912	7755	7	freezers	freezer	NNS
6912	7755	8	consist	consist	VBP
6912	7755	9	of	of	IN
6912	7755	10	an	an	DT
6912	7755	11	inner	inner	JJ
6912	7755	12	can	can	NN
6912	7755	13	of	of	IN
6912	7755	14	metal	metal	NN
6912	7755	15	and	and	CC
6912	7755	16	an	an	DT
6912	7755	17	outer	outer	JJ
6912	7755	18	bucket	bucket	NN
6912	7755	19	of	of	IN
6912	7755	20	wood	wood	NN
6912	7755	21	.	.	.
6912	7756	1	A	a	DT
6912	7756	2	few	few	JJ
6912	7756	3	freezers	freezer	NNS
6912	7756	4	have	have	VBP
6912	7756	5	an	an	DT
6912	7756	6	outside	outside	JJ
6912	7756	7	metal	metal	NN
6912	7756	8	bucket	bucket	NN
6912	7756	9	.	.	.
6912	7757	1	Such	such	JJ
6912	7757	2	freezing	freezing	NN
6912	7757	3	devices	device	NNS
6912	7757	4	have	have	VBP
6912	7757	5	been	be	VBN
6912	7757	6	found	find	VBN
6912	7757	7	more	more	RBR
6912	7757	8	satisfactory	satisfactory	JJ
6912	7757	9	when	when	WRB
6912	7757	10	heavy	heavy	JJ
6912	7757	11	paper	paper	NN
6912	7757	12	is	be	VBZ
6912	7757	13	tied	tie	VBN
6912	7757	14	around	around	IN
6912	7757	15	the	the	DT
6912	7757	16	outer	outer	JJ
6912	7757	17	metal	metal	NN
6912	7757	18	bucket	bucket	NN
6912	7757	19	.	.	.
6912	7758	1	COOLING	cool	VBG
6912	7758	2	BY	by	IN
6912	7758	3	EVAPORATION.--If	EVAPORATION.--If	NNP
6912	7758	4	a	a	DT
6912	7758	5	few	few	JJ
6912	7758	6	drops	drop	NNS
6912	7758	7	of	of	IN
6912	7758	8	alcohol	alcohol	NN
6912	7758	9	,	,	,
6912	7758	10	ether	ether	NN
6912	7758	11	,	,	,
6912	7758	12	or	or	CC
6912	7758	13	gasoline	gasoline	NN
6912	7758	14	are	be	VBP
6912	7758	15	poured	pour	VBN
6912	7758	16	in	in	IN
6912	7758	17	the	the	DT
6912	7758	18	palm	palm	NN
6912	7758	19	of	of	IN
6912	7758	20	the	the	DT
6912	7758	21	hand	hand	NN
6912	7758	22	and	and	CC
6912	7758	23	allowed	allow	VBN
6912	7758	24	to	to	TO
6912	7758	25	evaporate	evaporate	VB
6912	7758	26	,	,	,
6912	7758	27	the	the	DT
6912	7758	28	hand	hand	NN
6912	7758	29	feels	feel	VBZ
6912	7758	30	cold	cold	JJ
6912	7758	31	.	.	.
6912	7759	1	During	during	IN
6912	7759	2	evaporation	evaporation	NN
6912	7759	3	,	,	,
6912	7759	4	the	the	DT
6912	7759	5	liquid	liquid	NN
6912	7759	6	takes	take	VBZ
6912	7759	7	heat	heat	NN
6912	7759	8	from	from	IN
6912	7759	9	the	the	DT
6912	7759	10	hand	hand	NN
6912	7759	11	.	.	.
6912	7760	1	When	when	WRB
6912	7760	2	any	any	DT
6912	7760	3	liquid	liquid	NN
6912	7760	4	evaporates	evaporate	NNS
6912	7760	5	,	,	,
6912	7760	6	heat	heat	NN
6912	7760	7	is	be	VBZ
6912	7760	8	absorbed	absorb	VBN
6912	7760	9	from	from	IN
6912	7760	10	surrounding	surround	VBG
6912	7760	11	materials	material	NNS
6912	7760	12	.	.	.
6912	7761	1	Water	water	NN
6912	7761	2	may	may	MD
6912	7761	3	be	be	VB
6912	7761	4	cooled	cool	VBN
6912	7761	5	by	by	IN
6912	7761	6	placing	place	VBG
6912	7761	7	it	-PRON-	PRP
6912	7761	8	in	in	IN
6912	7761	9	a	a	DT
6912	7761	10	porous	porous	JJ
6912	7761	11	jar	jar	NN
6912	7761	12	and	and	CC
6912	7761	13	hanging	hang	VBG
6912	7761	14	it	-PRON-	PRP
6912	7761	15	in	in	IN
6912	7761	16	a	a	DT
6912	7761	17	breeze	breeze	NN
6912	7761	18	.	.	.
6912	7762	1	When	when	WRB
6912	7762	2	there	there	EX
6912	7762	3	is	be	VBZ
6912	7762	4	no	no	DT
6912	7762	5	ice	ice	NN
6912	7762	6	,	,	,
6912	7762	7	this	this	DT
6912	7762	8	principle	principle	NN
6912	7762	9	of	of	IN
6912	7762	10	cooling	cooling	NN
6912	7762	11	by	by	IN
6912	7762	12	the	the	DT
6912	7762	13	rapid	rapid	JJ
6912	7762	14	evaporation	evaporation	NN
6912	7762	15	of	of	IN
6912	7762	16	a	a	DT
6912	7762	17	liquid	liquid	NN
6912	7762	18	may	may	MD
6912	7762	19	be	be	VB
6912	7762	20	applied	apply	VBN
6912	7762	21	to	to	IN
6912	7762	22	the	the	DT
6912	7762	23	cooling	cooling	NN
6912	7762	24	of	of	IN
6912	7762	25	butter	butter	NN
6912	7762	26	and	and	CC
6912	7762	27	other	other	JJ
6912	7762	28	foods	food	NNS
6912	7762	29	.	.	.
6912	7763	1	Wrap	wrap	NN
6912	7763	2	butter	butter	NN
6912	7763	3	in	in	IN
6912	7763	4	an	an	DT
6912	7763	5	oiled	oiled	JJ
6912	7763	6	paper	paper	NN
6912	7763	7	and	and	CC
6912	7763	8	place	place	VB
6912	7763	9	it	-PRON-	PRP
6912	7763	10	in	in	IN
6912	7763	11	a	a	DT
6912	7763	12	flower	flower	NN
6912	7763	13	crock	crock	NN
6912	7763	14	or	or	CC
6912	7763	15	any	any	DT
6912	7763	16	porous	porous	JJ
6912	7763	17	jar	jar	NN
6912	7763	18	.	.	.
6912	7764	1	Place	place	VB
6912	7764	2	the	the	DT
6912	7764	3	crock	crock	NN
6912	7764	4	in	in	IN
6912	7764	5	a	a	DT
6912	7764	6	draft	draft	NN
6912	7764	7	;	;	:
6912	7764	8	put	put	VB
6912	7764	9	a	a	DT
6912	7764	10	bowl	bowl	NN
6912	7764	11	of	of	IN
6912	7764	12	water	water	NN
6912	7764	13	beside	beside	IN
6912	7764	14	it	-PRON-	PRP
6912	7764	15	.	.	.
6912	7765	1	Wrap	wrap	VB
6912	7765	2	a	a	DT
6912	7765	3	wet	wet	JJ
6912	7765	4	cloth	cloth	NN
6912	7765	5	about	about	IN
6912	7765	6	the	the	DT
6912	7765	7	crock	crock	NN
6912	7765	8	and	and	CC
6912	7765	9	place	place	VB
6912	7765	10	one	one	CD
6912	7765	11	end	end	NN
6912	7765	12	of	of	IN
6912	7765	13	it	-PRON-	PRP
6912	7765	14	in	in	IN
6912	7765	15	the	the	DT
6912	7765	16	bowl	bowl	NN
6912	7765	17	of	of	IN
6912	7765	18	water	water	NN
6912	7765	19	.	.	.
6912	7766	1	The	the	DT
6912	7766	2	continuous	continuous	JJ
6912	7766	3	evaporation	evaporation	NN
6912	7766	4	of	of	IN
6912	7766	5	the	the	DT
6912	7766	6	moisture	moisture	NN
6912	7766	7	keeps	keep	VBZ
6912	7766	8	the	the	DT
6912	7766	9	food	food	NN
6912	7766	10	cool	cool	JJ
6912	7766	11	.	.	.
6912	7767	1	PREPARING	preparing	NN
6912	7767	2	AND	and	CC
6912	7767	3	PACKING	pack	VBG
6912	7767	4	THE	the	DT
6912	7767	5	FREEZER.--Scald	freezer.--scald	NN
6912	7767	6	the	the	DT
6912	7767	7	can	can	MD
6912	7767	8	,	,	,
6912	7767	9	the	the	DT
6912	7767	10	cover	cover	NN
6912	7767	11	,	,	,
6912	7767	12	and	and	CC
6912	7767	13	the	the	DT
6912	7767	14	dasher	dasher	NN
6912	7767	15	of	of	IN
6912	7767	16	the	the	DT
6912	7767	17	freezer	freezer	NN
6912	7767	18	;	;	:
6912	7767	19	cool	cool	VBP
6912	7767	20	it	-PRON-	PRP
6912	7767	21	before	before	IN
6912	7767	22	the	the	DT
6912	7767	23	mixture	mixture	NN
6912	7767	24	that	that	WDT
6912	7767	25	is	be	VBZ
6912	7767	26	to	to	TO
6912	7767	27	be	be	VB
6912	7767	28	frozen	freeze	VBN
6912	7767	29	is	be	VBZ
6912	7767	30	placed	place	VBN
6912	7767	31	in	in	IN
6912	7767	32	it	-PRON-	PRP
6912	7767	33	.	.	.
6912	7768	1	Adjust	adjust	VB
6912	7768	2	the	the	DT
6912	7768	3	can	can	MD
6912	7768	4	carefully	carefully	RB
6912	7768	5	in	in	IN
6912	7768	6	the	the	DT
6912	7768	7	bucket	bucket	NN
6912	7768	8	;	;	:
6912	7768	9	put	put	VBN
6912	7768	10	in	in	IN
6912	7768	11	the	the	DT
6912	7768	12	dasher	dasher	NN
6912	7768	13	;	;	:
6912	7768	14	pour	pour	VB
6912	7768	15	in	in	IN
6912	7768	16	the	the	DT
6912	7768	17	mixture	mixture	NN
6912	7768	18	,	,	,
6912	7768	19	cover	cover	VBP
6912	7768	20	;	;	:
6912	7768	21	adjust	adjust	VB
6912	7768	22	the	the	DT
6912	7768	23	crank	crank	NN
6912	7768	24	.	.	.
6912	7769	1	Crush	crush	VB
6912	7769	2	the	the	DT
6912	7769	3	ice	ice	NN
6912	7769	4	for	for	IN
6912	7769	5	freezing	freezing	NN
6912	7769	6	by	by	IN
6912	7769	7	placing	place	VBG
6912	7769	8	it	-PRON-	PRP
6912	7769	9	in	in	IN
6912	7769	10	a	a	DT
6912	7769	11	strong	strong	JJ
6912	7769	12	bag	bag	NN
6912	7769	13	and	and	CC
6912	7769	14	pounding	pound	VBG
6912	7769	15	it	-PRON-	PRP
6912	7769	16	with	with	IN
6912	7769	17	a	a	DT
6912	7769	18	wooden	wooden	JJ
6912	7769	19	mallet	mallet	NN
6912	7769	20	.	.	.
6912	7770	1	Mix	mix	VB
6912	7770	2	the	the	DT
6912	7770	3	ice	ice	NN
6912	7770	4	with	with	IN
6912	7770	5	rock	rock	NN
6912	7770	6	salt	salt	NN
6912	7770	7	in	in	IN
6912	7770	8	the	the	DT
6912	7770	9	proportion	proportion	NN
6912	7770	10	given	give	VBN
6912	7770	11	below	below	RP
6912	7770	12	.	.	.
6912	7771	1	Then	then	RB
6912	7771	2	pour	pour	VB
6912	7771	3	the	the	DT
6912	7771	4	ice	ice	NN
6912	7771	5	and	and	CC
6912	7771	6	salt	salt	NN
6912	7771	7	mixture	mixture	NN
6912	7771	8	around	around	IN
6912	7771	9	the	the	DT
6912	7771	10	can	can	NN
6912	7771	11	of	of	IN
6912	7771	12	the	the	DT
6912	7771	13	freezer	freezer	NN
6912	7771	14	.	.	.
6912	7772	1	The	the	DT
6912	7772	2	ice	ice	NN
6912	7772	3	and	and	CC
6912	7772	4	salt	salt	NN
6912	7772	5	mixture	mixture	NN
6912	7772	6	should	should	MD
6912	7772	7	be	be	VB
6912	7772	8	higher	high	JJR
6912	7772	9	around	around	IN
6912	7772	10	the	the	DT
6912	7772	11	can	can	NN
6912	7772	12	than	than	IN
6912	7772	13	the	the	DT
6912	7772	14	level	level	NN
6912	7772	15	of	of	IN
6912	7772	16	the	the	DT
6912	7772	17	mixture	mixture	NN
6912	7772	18	inside	inside	RB
6912	7772	19	.	.	.
6912	7773	1	For	for	IN
6912	7773	2	_	_	NNP
6912	7773	3	freezing	freeze	VBG
6912	7773	4	_	_	NNP
6912	7773	5	ice	ice	NN
6912	7773	6	creams	cream	NNS
6912	7773	7	and	and	CC
6912	7773	8	most	most	JJS
6912	7773	9	ices	ice	NNS
6912	7773	10	use	use	VBP
6912	7773	11	_	_	NNP
6912	7773	12	three	three	CD
6912	7773	13	_	_	NNP
6912	7773	14	parts	part	NNS
6912	7773	15	of	of	IN
6912	7773	16	cracked	crack	VBN
6912	7773	17	ice	ice	NN
6912	7773	18	to	to	IN
6912	7773	19	_	_	NNP
6912	7773	20	one	one	CD
6912	7773	21	_	_	NNP
6912	7773	22	of	of	IN
6912	7773	23	rock	rock	NN
6912	7773	24	salt	salt	NN
6912	7773	25	.	.	.
6912	7774	1	If	if	IN
6912	7774	2	ice	ice	NN
6912	7774	3	of	of	IN
6912	7774	4	coarse	coarse	JJ
6912	7774	5	grain	grain	NN
6912	7774	6	is	be	VBZ
6912	7774	7	desired	desire	VBN
6912	7774	8	,	,	,
6912	7774	9	use	use	VB
6912	7774	10	a	a	DT
6912	7774	11	greater	great	JJR
6912	7774	12	quantity	quantity	NN
6912	7774	13	of	of	IN
6912	7774	14	salt	salt	NN
6912	7774	15	.	.	.
6912	7775	1	The	the	DT
6912	7775	2	less	less	JJR
6912	7775	3	salt	salt	NN
6912	7775	4	in	in	IN
6912	7775	5	proportion	proportion	NN
6912	7775	6	to	to	IN
6912	7775	7	ice	ice	NN
6912	7775	8	used	use	VBN
6912	7775	9	,	,	,
6912	7775	10	the	the	DT
6912	7775	11	finer	fine	JJR
6912	7775	12	the	the	DT
6912	7775	13	grain	grain	NN
6912	7775	14	;	;	:
6912	7775	15	the	the	DT
6912	7775	16	process	process	NN
6912	7775	17	of	of	IN
6912	7775	18	freezing	freezing	NN
6912	7775	19	,	,	,
6912	7775	20	however	however	RB
6912	7775	21	,	,	,
6912	7775	22	takes	take	VBZ
6912	7775	23	place	place	NN
6912	7775	24	very	very	RB
6912	7775	25	slowly	slowly	RB
6912	7775	26	when	when	WRB
6912	7775	27	little	little	JJ
6912	7775	28	salt	salt	NN
6912	7775	29	is	be	VBZ
6912	7775	30	used	use	VBN
6912	7775	31	.	.	.
6912	7776	1	For	for	IN
6912	7776	2	mixtures	mixture	NNS
6912	7776	3	which	which	WDT
6912	7776	4	are	be	VBP
6912	7776	5	frozen	freeze	VBN
6912	7776	6	by	by	IN
6912	7776	7	merely	merely	RB
6912	7776	8	packing	pack	VBG
6912	7776	9	in	in	IN
6912	7776	10	ice	ice	NN
6912	7776	11	and	and	CC
6912	7776	12	salt	salt	NN
6912	7776	13	but	but	CC
6912	7776	14	are	be	VBP
6912	7776	15	not	not	RB
6912	7776	16	stirred	stir	VBN
6912	7776	17	,	,	,
6912	7776	18	such	such	JJ
6912	7776	19	as	as	IN
6912	7776	20	mousse	mousse	NNP
6912	7776	21	or	or	CC
6912	7776	22	parfait	parfait	NNP
6912	7776	23	,	,	,
6912	7776	24	use	use	VB
6912	7776	25	_	_	NNP
6912	7776	26	two	two	CD
6912	7776	27	_	_	NNP
6912	7776	28	parts	part	NNS
6912	7776	29	of	of	IN
6912	7776	30	cracked	crack	VBN
6912	7776	31	ice	ice	NN
6912	7776	32	to	to	IN
6912	7776	33	_	_	NNP
6912	7776	34	one	one	CD
6912	7776	35	_	_	NNP
6912	7776	36	of	of	IN
6912	7776	37	rock	rock	NN
6912	7776	38	salt	salt	NN
6912	7776	39	.	.	.
6912	7777	1	For	for	IN
6912	7777	2	packing	pack	VBG
6912	7777	3	frozen	frozen	JJ
6912	7777	4	mixtures	mixture	NNS
6912	7777	5	after	after	IN
6912	7777	6	freezing	freezing	NN
6912	7777	7	,	,	,
6912	7777	8	use	use	VB
6912	7777	9	_	_	NNP
6912	7777	10	four	four	CD
6912	7777	11	_	_	NNP
6912	7777	12	parts	part	NNS
6912	7777	13	of	of	IN
6912	7777	14	cracked	crack	VBN
6912	7777	15	ice	ice	NN
6912	7777	16	to	to	IN
6912	7777	17	_	_	NNP
6912	7777	18	one	one	CD
6912	7777	19	_	_	NNP
6912	7777	20	of	of	IN
6912	7777	21	rock	rock	NN
6912	7777	22	salt	salt	NN
6912	7777	23	.	.	.
6912	7778	1	FREEZING.--If	FREEZING.--If	NNP
6912	7778	2	a	a	DT
6912	7778	3	dessert	dessert	NN
6912	7778	4	of	of	IN
6912	7778	5	fine	fine	JJ
6912	7778	6	texture	texture	NN
6912	7778	7	is	be	VBZ
6912	7778	8	desired	desire	VBN
6912	7778	9	,	,	,
6912	7778	10	turn	turn	VB
6912	7778	11	the	the	DT
6912	7778	12	crank	crank	NN
6912	7778	13	slowly	slowly	RB
6912	7778	14	and	and	CC
6912	7778	15	steadily	steadily	RB
6912	7778	16	until	until	IN
6912	7778	17	the	the	DT
6912	7778	18	mixture	mixture	NN
6912	7778	19	is	be	VBZ
6912	7778	20	rather	rather	RB
6912	7778	21	stiff	stiff	JJ
6912	7778	22	,	,	,
6912	7778	23	then	then	RB
6912	7778	24	turn	turn	VB
6912	7778	25	more	more	RBR
6912	7778	26	rapidly	rapidly	RB
6912	7778	27	.	.	.
6912	7779	1	In	in	IN
6912	7779	2	making	make	VBG
6912	7779	3	water	water	NN
6912	7779	4	ices	ice	NNS
6912	7779	5	,	,	,
6912	7779	6	it	-PRON-	PRP
6912	7779	7	is	be	VBZ
6912	7779	8	considered	consider	VBN
6912	7779	9	advisable	advisable	JJ
6912	7779	10	by	by	IN
6912	7779	11	some	some	DT
6912	7779	12	to	to	TO
6912	7779	13	turn	turn	VB
6912	7779	14	the	the	DT
6912	7779	15	crank	crank	NN
6912	7779	16	steadily	steadily	RB
6912	7779	17	for	for	IN
6912	7779	18	5	5	CD
6912	7779	19	minutes	minute	NNS
6912	7779	20	,	,	,
6912	7779	21	then	then	RB
6912	7779	22	allow	allow	VB
6912	7779	23	to	to	TO
6912	7779	24	stand	stand	VB
6912	7779	25	5	5	CD
6912	7779	26	minutes	minute	NNS
6912	7779	27	,	,	,
6912	7779	28	turn	turn	VBP
6912	7779	29	again	again	RB
6912	7779	30	5	5	CD
6912	7779	31	minutes	minute	NNS
6912	7779	32	,	,	,
6912	7779	33	and	and	CC
6912	7779	34	continue	continue	VB
6912	7779	35	until	until	IN
6912	7779	36	freezing	freezing	NN
6912	7779	37	is	be	VBZ
6912	7779	38	completed	complete	VBN
6912	7779	39	.	.	.
6912	7780	1	Do	do	VB
6912	7780	2	not	not	RB
6912	7780	3	draw	draw	VB
6912	7780	4	off	off	RP
6912	7780	5	the	the	DT
6912	7780	6	salt	salt	NN
6912	7780	7	water	water	NN
6912	7780	8	while	while	IN
6912	7780	9	freezing	freeze	VBG
6912	7780	10	the	the	DT
6912	7780	11	mixture	mixture	NN
6912	7780	12	,	,	,
6912	7780	13	unless	unless	IN
6912	7780	14	the	the	DT
6912	7780	15	salt	salt	NN
6912	7780	16	water	water	NN
6912	7780	17	stands	stand	VBZ
6912	7780	18	so	so	RB
6912	7780	19	high	high	JJ
6912	7780	20	that	that	IN
6912	7780	21	there	there	EX
6912	7780	22	is	be	VBZ
6912	7780	23	danger	danger	NN
6912	7780	24	of	of	IN
6912	7780	25	its	-PRON-	PRP$
6912	7780	26	getting	get	VBG
6912	7780	27	into	into	IN
6912	7780	28	the	the	DT
6912	7780	29	can	can	NN
6912	7780	30	.	.	.
6912	7781	1	When	when	WRB
6912	7781	2	the	the	DT
6912	7781	3	mixture	mixture	NN
6912	7781	4	is	be	VBZ
6912	7781	5	frozen	freeze	VBN
6912	7781	6	,	,	,
6912	7781	7	remove	remove	VB
6912	7781	8	the	the	DT
6912	7781	9	ice	ice	NN
6912	7781	10	and	and	CC
6912	7781	11	salt	salt	NN
6912	7781	12	around	around	IN
6912	7781	13	the	the	DT
6912	7781	14	top	top	NN
6912	7781	15	of	of	IN
6912	7781	16	the	the	DT
6912	7781	17	can	can	MD
6912	7781	18	;	;	:
6912	7781	19	wipe	wipe	VB
6912	7781	20	the	the	DT
6912	7781	21	cover	cover	NN
6912	7781	22	and	and	CC
6912	7781	23	top	top	NN
6912	7781	24	;	;	:
6912	7781	25	uncover	uncover	NN
6912	7781	26	;	;	:
6912	7781	27	and	and	CC
6912	7781	28	remove	remove	VB
6912	7781	29	the	the	DT
6912	7781	30	dasher	dasher	NN
6912	7781	31	.	.	.
6912	7782	1	Then	then	RB
6912	7782	2	stir	stir	VB
6912	7782	3	the	the	DT
6912	7782	4	frozen	frozen	JJ
6912	7782	5	mixture	mixture	NN
6912	7782	6	thoroughly	thoroughly	RB
6912	7782	7	;	;	:
6912	7782	8	place	place	VB
6912	7782	9	thin	thin	JJ
6912	7782	10	paper	paper	NN
6912	7782	11	or	or	CC
6912	7782	12	paraffin	paraffin	NN
6912	7782	13	paper	paper	NN
6912	7782	14	over	over	IN
6912	7782	15	the	the	DT
6912	7782	16	can	can	MD
6912	7782	17	;	;	:
6912	7782	18	cover	cover	VB
6912	7782	19	;	;	:
6912	7782	20	place	place	VB
6912	7782	21	a	a	DT
6912	7782	22	cork	cork	NN
6912	7782	23	in	in	IN
6912	7782	24	the	the	DT
6912	7782	25	hole	hole	NN
6912	7782	26	of	of	IN
6912	7782	27	the	the	DT
6912	7782	28	cover	cover	NN
6912	7782	29	.	.	.
6912	7783	1	Drain	drain	VB
6912	7783	2	off	off	RP
6912	7783	3	all	all	PDT
6912	7783	4	the	the	DT
6912	7783	5	water	water	NN
6912	7783	6	which	which	WDT
6912	7783	7	has	have	VBZ
6912	7783	8	collected	collect	VBN
6912	7783	9	in	in	IN
6912	7783	10	freezing	freezing	NN
6912	7783	11	;	;	:
6912	7783	12	repack	repack	VB
6912	7783	13	the	the	DT
6912	7783	14	freezer	freezer	NN
6912	7783	15	with	with	IN
6912	7783	16	ice	ice	NN
6912	7783	17	and	and	CC
6912	7783	18	salt	salt	NN
6912	7783	19	mixture	mixture	NN
6912	7783	20	in	in	IN
6912	7783	21	the	the	DT
6912	7783	22	proportion	proportion	NN
6912	7783	23	given	give	VBN
6912	7783	24	above	above	RB
6912	7783	25	;	;	:
6912	7783	26	cover	cover	VB
6912	7783	27	with	with	IN
6912	7783	28	carpet	carpet	NN
6912	7783	29	,	,	,
6912	7783	30	blanket	blanket	NN
6912	7783	31	,	,	,
6912	7783	32	or	or	CC
6912	7783	33	newspapers	newspaper	NNS
6912	7783	34	;	;	:
6912	7783	35	and	and	CC
6912	7783	36	allow	allow	VB
6912	7783	37	to	to	TO
6912	7783	38	stand	stand	VB
6912	7783	39	in	in	IN
6912	7783	40	a	a	DT
6912	7783	41	cold	cold	JJ
6912	7783	42	place	place	NN
6912	7783	43	several	several	JJ
6912	7783	44	hours	hour	NNS
6912	7783	45	.	.	.
6912	7784	1	FRUIT	FRUIT	NNP
6912	7784	2	ICE	ice	NN
6912	7784	3	4	4	CD
6912	7784	4	cupfuls	cupfuls	NN
6912	7784	5	water	water	NN
6912	7784	6	2	2	CD
6912	7784	7	3/4	3/4	CD
6912	7784	8	cupfuls	cupful	NNS
6912	7784	9	sugar	sugar	NN
6912	7784	10	3	3	CD
6912	7784	11	oranges	orange	VBZ
6912	7784	12	3	3	CD
6912	7784	13	lemons	lemon	NNS
6912	7784	14	3	3	CD
6912	7784	15	bananas	banana	NNS
6912	7784	16	1/4	1/4	CD
6912	7784	17	teaspoonful	teaspoonful	JJ
6912	7784	18	salt	salt	NN
6912	7784	19	Make	make	VBP
6912	7784	20	a	a	DT
6912	7784	21	sirup	sirup	NN
6912	7784	22	of	of	IN
6912	7784	23	the	the	DT
6912	7784	24	sugar	sugar	NN
6912	7784	25	and	and	CC
6912	7784	26	water	water	NN
6912	7784	27	,	,	,
6912	7784	28	and	and	CC
6912	7784	29	then	then	RB
6912	7784	30	cool	cool	VB
6912	7784	31	it	-PRON-	PRP
6912	7784	32	.	.	.
6912	7785	1	Extract	extract	VB
6912	7785	2	the	the	DT
6912	7785	3	juice	juice	NN
6912	7785	4	from	from	IN
6912	7785	5	the	the	DT
6912	7785	6	lemons	lemon	NNS
6912	7785	7	and	and	CC
6912	7785	8	oranges	orange	NNS
6912	7785	9	;	;	:
6912	7785	10	crush	crush	VB
6912	7785	11	the	the	DT
6912	7785	12	peeled	peel	VBN
6912	7785	13	and	and	CC
6912	7785	14	scraped	scrape	VBN
6912	7785	15	bananas	banana	NNS
6912	7785	16	with	with	IN
6912	7785	17	a	a	DT
6912	7785	18	wooden	wooden	JJ
6912	7785	19	potato	potato	NN
6912	7785	20	masher	masher	NN
6912	7785	21	.	.	.
6912	7786	1	Mix	mix	VB
6912	7786	2	the	the	DT
6912	7786	3	fruits	fruit	NNS
6912	7786	4	and	and	CC
6912	7786	5	salt	salt	NN
6912	7786	6	immediately	immediately	RB
6912	7786	7	with	with	IN
6912	7786	8	the	the	DT
6912	7786	9	sirup	sirup	NN
6912	7786	10	.	.	.
6912	7787	1	Freeze	freeze	VB
6912	7787	2	_	_	NNP
6912	7787	3	at	at	IN
6912	7787	4	once	once	RB
6912	7787	5	_	_	NNP
6912	7787	6	.	.	.
6912	7788	1	When	when	WRB
6912	7788	2	frozen	freeze	VBN
6912	7788	3	,	,	,
6912	7788	4	remove	remove	VB
6912	7788	5	the	the	DT
6912	7788	6	dasher	dasher	NN
6912	7788	7	and	and	CC
6912	7788	8	repack	repack	VB
6912	7788	9	as	as	IN
6912	7788	10	directed	direct	VBN
6912	7788	11	above	above	RB
6912	7788	12	.	.	.
6912	7789	1	A	a	DT
6912	7789	2	less	less	RBR
6912	7789	3	expensive	expensive	JJ
6912	7789	4	but	but	CC
6912	7789	5	more	more	RBR
6912	7789	6	mildly	mildly	RB
6912	7789	7	flavored	flavor	VBN
6912	7789	8	ice	ice	NN
6912	7789	9	may	may	MD
6912	7789	10	be	be	VB
6912	7789	11	prepared	prepare	VBN
6912	7789	12	by	by	IN
6912	7789	13	using	use	VBG
6912	7789	14	3	3	CD
6912	7789	15	pints	pint	NNS
6912	7789	16	of	of	IN
6912	7789	17	water	water	NN
6912	7789	18	(	(	-LRB-
6912	7789	19	instead	instead	RB
6912	7789	20	of	of	IN
6912	7789	21	4	4	CD
6912	7789	22	cupfuls	cupful	NNS
6912	7789	23	)	)	-RRB-
6912	7789	24	.	.	.
6912	7790	1	When	when	WRB
6912	7790	2	the	the	DT
6912	7790	3	greater	great	JJR
6912	7790	4	quantity	quantity	NN
6912	7790	5	of	of	IN
6912	7790	6	water	water	NN
6912	7790	7	is	be	VBZ
6912	7790	8	used	use	VBN
6912	7790	9	,	,	,
6912	7790	10	3	3	CD
6912	7790	11	1/4	1/4	CD
6912	7790	12	cupfuls	cupful	NNS
6912	7790	13	(	(	-LRB-
6912	7790	14	instead	instead	RB
6912	7790	15	of	of	IN
6912	7790	16	2	2	CD
6912	7790	17	3/4	3/4	CD
6912	7790	18	cupfuls	cupful	NNS
6912	7790	19	)	)	-RRB-
6912	7790	20	of	of	IN
6912	7790	21	sugar	sugar	NN
6912	7790	22	should	should	MD
6912	7790	23	be	be	VB
6912	7790	24	used	use	VBN
6912	7790	25	.	.	.
6912	7791	1	These	these	DT
6912	7791	2	recipes	recipe	NNS
6912	7791	3	for	for	IN
6912	7791	4	Fruit	Fruit	NNP
6912	7791	5	Ice	Ice	NNP
6912	7791	6	are	be	VBP
6912	7791	7	modifications	modification	NNS
6912	7791	8	of	of	IN
6912	7791	9	the	the	DT
6912	7791	10	popular	popular	JJ
6912	7791	11	recipe	recipe	NN
6912	7791	12	termed	term	VBN
6912	7791	13	"	"	``
6912	7791	14	Five	five	CD
6912	7791	15	Threes	three	NNS
6912	7791	16	.	.	.
6912	7791	17	"	"	''
6912	7792	1	QUESTIONS	QUESTIONS	NNP
6912	7792	2	Explain	explain	VB
6912	7792	3	why	why	WRB
6912	7792	4	it	-PRON-	PRP
6912	7792	5	is	be	VBZ
6912	7792	6	necessary	necessary	JJ
6912	7792	7	to	to	TO
6912	7792	8	scald	scald	VB
6912	7792	9	the	the	DT
6912	7792	10	can	can	MD
6912	7792	11	,	,	,
6912	7792	12	cover	cover	VB
6912	7792	13	,	,	,
6912	7792	14	and	and	CC
6912	7792	15	dasher	dasher	NN
6912	7792	16	of	of	IN
6912	7792	17	an	an	DT
6912	7792	18	ice	ice	NN
6912	7792	19	cream	cream	NN
6912	7792	20	freezer	freezer	NN
6912	7792	21	(	(	-LRB-
6912	7792	22	see	see	VB
6912	7792	23	_	_	NNP
6912	7792	24	Care	Care	NNP
6912	7792	25	of	of	IN
6912	7792	26	Milk	Milk	NNP
6912	7792	27	_	_	NNP
6912	7792	28	)	)	-RRB-
6912	7792	29	.	.	.
6912	7793	1	What	what	WDT
6912	7793	2	harm	harm	NN
6912	7793	3	sometimes	sometimes	RB
6912	7793	4	results	result	VBZ
6912	7793	5	when	when	WRB
6912	7793	6	an	an	DT
6912	7793	7	ice	ice	NN
6912	7793	8	cream	cream	NN
6912	7793	9	freezer	freezer	NN
6912	7793	10	has	have	VBZ
6912	7793	11	been	be	VBN
6912	7793	12	carelessly	carelessly	RB
6912	7793	13	prepared	prepare	VBN
6912	7793	14	?	?	.
6912	7794	1	Why	why	WRB
6912	7794	2	should	should	MD
6912	7794	3	not	not	RB
6912	7794	4	the	the	DT
6912	7794	5	salt	salt	NN
6912	7794	6	water	water	NN
6912	7794	7	be	be	VB
6912	7794	8	drawn	draw	VBN
6912	7794	9	from	from	IN
6912	7794	10	the	the	DT
6912	7794	11	freezer	freezer	NN
6912	7794	12	during	during	IN
6912	7794	13	freezing	freezing	NN
6912	7794	14	(	(	-LRB-
6912	7794	15	see	see	VB
6912	7794	16	Experiment	Experiment	NNP
6912	7794	17	79	79	CD
6912	7794	18	)	)	-RRB-
6912	7794	19	?	?	.
6912	7795	1	What	what	WP
6912	7795	2	is	be	VBZ
6912	7795	3	the	the	DT
6912	7795	4	purpose	purpose	NN
6912	7795	5	of	of	IN
6912	7795	6	placing	place	VBG
6912	7795	7	paper	paper	NN
6912	7795	8	over	over	IN
6912	7795	9	the	the	DT
6912	7795	10	can	can	NN
6912	7795	11	when	when	WRB
6912	7795	12	packing	pack	VBG
6912	7795	13	the	the	DT
6912	7795	14	frozen	frozen	JJ
6912	7795	15	mixture	mixture	NN
6912	7795	16	?	?	.
6912	7796	1	What	what	WP
6912	7796	2	is	be	VBZ
6912	7796	3	the	the	DT
6912	7796	4	purpose	purpose	NN
6912	7796	5	of	of	IN
6912	7796	6	covering	cover	VBG
6912	7796	7	the	the	DT
6912	7796	8	packed	packed	JJ
6912	7796	9	freezer	freezer	NN
6912	7796	10	with	with	IN
6912	7796	11	carpet	carpet	NN
6912	7796	12	,	,	,
6912	7796	13	blanket	blanket	NN
6912	7796	14	,	,	,
6912	7796	15	or	or	CC
6912	7796	16	newspapers	newspaper	NNS
6912	7796	17	(	(	-LRB-
6912	7796	18	see	see	VB
6912	7796	19	_	_	NNP
6912	7796	20	The	the	DT
6912	7796	21	Principle	Principle	NNP
6912	7796	22	of	of	IN
6912	7796	23	Fireless	Fireless	NNP
6912	7796	24	Cookery	Cookery	NNP
6912	7796	25	_	_	NNP
6912	7796	26	)	)	-RRB-
6912	7796	27	?	?	.
6912	7797	1	Why	why	WRB
6912	7797	2	is	be	VBZ
6912	7797	3	it	-PRON-	PRP
6912	7797	4	well	well	JJ
6912	7797	5	to	to	TO
6912	7797	6	tie	tie	VB
6912	7797	7	heavy	heavy	JJ
6912	7797	8	paper	paper	NN
6912	7797	9	around	around	IN
6912	7797	10	an	an	DT
6912	7797	11	_	_	NNP
6912	7797	12	outside	outside	JJ
6912	7797	13	metal	metal	NN
6912	7797	14	_	_	NNP
6912	7797	15	bucket	bucket	NN
6912	7797	16	of	of	IN
6912	7797	17	a	a	DT
6912	7797	18	freezer	freezer	NN
6912	7797	19	?	?	.
6912	7798	1	Why	why	WRB
6912	7798	2	should	should	MD
6912	7798	3	"	"	``
6912	7798	4	Fruit	Fruit	NNP
6912	7798	5	Ice	Ice	NNP
6912	7798	6	"	"	''
6912	7798	7	mixture	mixture	NN
6912	7798	8	be	be	VB
6912	7798	9	frozen	freeze	VBN
6912	7798	10	_	_	NNP
6912	7798	11	at	at	IN
6912	7798	12	once	once	RB
6912	7798	13	_	_	NNP
6912	7798	14	after	after	IN
6912	7798	15	preparing	prepare	VBG
6912	7798	16	the	the	DT
6912	7798	17	fruit	fruit	NN
6912	7798	18	?	?	.
6912	7799	1	Heat	heat	NN
6912	7799	2	aids	aids	NNP
6912	7799	3	chemical	chemical	NN
6912	7799	4	action	action	NN
6912	7799	5	.	.	.
6912	7800	1	Can	Can	MD
6912	7800	2	you	-PRON-	PRP
6912	7800	3	explain	explain	VB
6912	7800	4	why	why	WRB
6912	7800	5	acid	acid	JJ
6912	7800	6	mixtures	mixture	NNS
6912	7800	7	are	be	VBP
6912	7800	8	not	not	RB
6912	7800	9	acted	act	VBN
6912	7800	10	upon	upon	IN
6912	7800	11	by	by	IN
6912	7800	12	the	the	DT
6912	7800	13	metal	metal	NN
6912	7800	14	and	and	CC
6912	7800	15	consequently	consequently	RB
6912	7800	16	discolored	discolor	VBN
6912	7800	17	when	when	WRB
6912	7800	18	_	_	NNP
6912	7800	19	frozen	freeze	VBD
6912	7800	20	_	_	NNP
6912	7800	21	in	in	IN
6912	7800	22	a	a	DT
6912	7800	23	tin	tin	NN
6912	7800	24	or	or	CC
6912	7800	25	iron	iron	NN
6912	7800	26	can	can	MD
6912	7800	27	?	?	.
6912	7801	1	LESSON	LESSON	NNP
6912	7801	2	CLXI	CLXI	NNP
6912	7801	3	FROZEN	freeze	VBD
6912	7801	4	CREAMS	CREAMS	NNP
6912	7801	5	Frozen	frozen	JJ
6912	7801	6	desserts	dessert	NNS
6912	7801	7	consist	consist	VBP
6912	7801	8	of	of	IN
6912	7801	9	:	:	:
6912	7801	10	1	1	CD
6912	7801	11	.	.	.
6912	7802	1	CREAM	cream	NN
6912	7802	2	MIXTURES	mixture	VBN
6912	7802	3	:	:	:
6912	7802	4	(	(	-LRB-
6912	7802	5	_	_	NNP
6912	7802	6	a	a	DT
6912	7802	7	_	_	NNP
6912	7802	8	)	)	-RRB-
6912	7802	9	_	_	NNP
6912	7802	10	Plain	Plain	NNP
6912	7802	11	Ice	Ice	NNP
6912	7802	12	Cream_.--Cream	cream_.--cream	NN
6912	7802	13	,	,	,
6912	7802	14	sugar	sugar	NN
6912	7802	15	,	,	,
6912	7802	16	and	and	CC
6912	7802	17	flavoring	flavor	VBG
6912	7802	18	.	.	.
6912	7803	1	This	this	DT
6912	7803	2	is	be	VBZ
6912	7803	3	sometimes	sometimes	RB
6912	7803	4	called	call	VBN
6912	7803	5	Philadelphia	Philadelphia	NNP
6912	7803	6	Ice	Ice	NNP
6912	7803	7	Cream	Cream	NNP
6912	7803	8	.	.	.
6912	7804	1	(	(	-LRB-
6912	7804	2	_	_	NNP
6912	7804	3	b	b	NNP
6912	7804	4	_	_	NNP
6912	7804	5	)	)	-RRB-
6912	7804	6	_	_	NNP
6912	7804	7	French	French	NNP
6912	7804	8	Ice	Ice	NNP
6912	7804	9	Cream_.--Custard	cream_.--custard	NN
6912	7804	10	,	,	,
6912	7804	11	cream	cream	NN
6912	7804	12	,	,	,
6912	7804	13	and	and	CC
6912	7804	14	flavoring	flavor	VBG
6912	7804	15	.	.	.
6912	7805	1	On	on	IN
6912	7805	2	the	the	DT
6912	7805	3	continent	continent	NN
6912	7805	4	,	,	,
6912	7805	5	this	this	DT
6912	7805	6	frozen	frozen	JJ
6912	7805	7	mixture	mixture	NN
6912	7805	8	is	be	VBZ
6912	7805	9	called	call	VBN
6912	7805	10	Neapolitan	Neapolitan	NNP
6912	7805	11	Ice	Ice	NNP
6912	7805	12	Cream	Cream	NNP
6912	7805	13	.	.	.
6912	7806	1	In	in	IN
6912	7806	2	this	this	DT
6912	7806	3	country	country	NN
6912	7806	4	,	,	,
6912	7806	5	three	three	CD
6912	7806	6	kinds	kind	NNS
6912	7806	7	of	of	IN
6912	7806	8	frozen	frozen	JJ
6912	7806	9	mixtures	mixture	NNS
6912	7806	10	served	serve	VBN
6912	7806	11	together	together	RB
6912	7806	12	make	make	VBP
6912	7806	13	up	up	RP
6912	7806	14	what	what	WP
6912	7806	15	is	be	VBZ
6912	7806	16	termed	term	VBN
6912	7806	17	Neapolitan	Neapolitan	NNP
6912	7806	18	Ice	Ice	NNP
6912	7806	19	Cream	Cream	NNP
6912	7806	20	.	.	.
6912	7807	1	(	(	-LRB-
6912	7807	2	_	_	NNP
6912	7807	3	c	c	NNP
6912	7807	4	_	_	NNP
6912	7807	5	)	)	-RRB-
6912	7807	6	_	_	NNP
6912	7807	7	Mousse_.--Whipped	mousse_.--whippe	VBD
6912	7807	8	cream	cream	NN
6912	7807	9	,	,	,
6912	7807	10	folded	fold	VBN
6912	7807	11	into	into	IN
6912	7807	12	various	various	JJ
6912	7807	13	sweetened	sweeten	VBN
6912	7807	14	and	and	CC
6912	7807	15	flavored	flavor	VBN
6912	7807	16	mixtures	mixture	NNS
6912	7807	17	,	,	,
6912	7807	18	placed	place	VBN
6912	7807	19	in	in	IN
6912	7807	20	a	a	DT
6912	7807	21	mold	mold	NN
6912	7807	22	,	,	,
6912	7807	23	and	and	CC
6912	7807	24	packed	pack	VBN
6912	7807	25	in	in	IN
6912	7807	26	ice	ice	NN
6912	7807	27	and	and	CC
6912	7807	28	salt	salt	NN
6912	7807	29	,	,	,
6912	7807	30	but	but	CC
6912	7807	31	not	not	RB
6912	7807	32	beaten	beat	VBN
6912	7807	33	.	.	.
6912	7808	1	2	2	LS
6912	7808	2	.	.	.
6912	7809	1	WATER	water	NN
6912	7809	2	MIXTURES	mixture	VBN
6912	7809	3	:	:	:
6912	7809	4	(	(	-LRB-
6912	7809	5	_	_	NNP
6912	7809	6	a	a	DT
6912	7809	7	_	_	NNP
6912	7809	8	)	)	-RRB-
6912	7809	9	_	_	NNP
6912	7809	10	Water	Water	NNP
6912	7809	11	Ice._--Fruit	Ice._--Fruit	NNP
6912	7809	12	juice	juice	NN
6912	7809	13	,	,	,
6912	7809	14	water	water	NN
6912	7809	15	,	,	,
6912	7809	16	and	and	CC
6912	7809	17	sugar	sugar	NN
6912	7809	18	.	.	.
6912	7810	1	(	(	-LRB-
6912	7810	2	_	_	NNP
6912	7810	3	b	b	NNP
6912	7810	4	_	_	NNP
6912	7810	5	)	)	-RRB-
6912	7810	6	_	_	NNP
6912	7810	7	Sherbet._--Water	Sherbet._--Water	NNP
6912	7810	8	ice	ice	NN
6912	7810	9	with	with	IN
6912	7810	10	the	the	DT
6912	7810	11	addition	addition	NN
6912	7810	12	of	of	IN
6912	7810	13	dissolved	dissolve	VBN
6912	7810	14	gelatine	gelatine	NN
6912	7810	15	or	or	CC
6912	7810	16	beaten	beat	VBN
6912	7810	17	whites	white	NNS
6912	7810	18	of	of	IN
6912	7810	19	eggs	egg	NNS
6912	7810	20	.	.	.
6912	7811	1	(	(	-LRB-
6912	7811	2	_	_	NNP
6912	7811	3	c	c	NNP
6912	7811	4	_	_	NNP
6912	7811	5	)	)	-RRB-
6912	7811	6	_	_	NNP
6912	7811	7	Frappe._--Water	Frappe._--Water	NNP
6912	7811	8	ice	ice	NN
6912	7811	9	of	of	IN
6912	7811	10	coarse	coarse	JJ
6912	7811	11	texture	texture	NN
6912	7811	12	.	.	.
6912	7812	1	(	(	-LRB-
6912	7812	2	_	_	NNP
6912	7812	3	d	d	NNP
6912	7812	4	_	_	NNP
6912	7812	5	)	)	-RRB-
6912	7812	6	_	_	NNP
6912	7812	7	Granite._--Water	Granite._--Water	NNP
6912	7812	8	ice	ice	NN
6912	7812	9	to	to	TO
6912	7812	10	which	which	WDT
6912	7812	11	fruit	fruit	NN
6912	7812	12	is	be	VBZ
6912	7812	13	added	add	VBN
6912	7812	14	after	after	IN
6912	7812	15	freezing	freeze	VBG
6912	7812	16	.	.	.
6912	7813	1	3	3	LS
6912	7813	2	.	.	.
6912	7814	1	FROZEN	FROZEN	NNP
6912	7814	2	PUDDINGS	PUDDINGS	NNP
6912	7814	3	:	:	:
6912	7814	4	Various	various	JJ
6912	7814	5	sweet	sweet	JJ
6912	7814	6	mixtures	mixture	NNS
6912	7814	7	.	.	.
6912	7815	1	METHOD	METHOD	NNP
6912	7815	2	OF	of	IN
6912	7815	3	MIXING	MIXING	NNP
6912	7815	4	FROZEN	FROZEN	NNP
6912	7815	5	FOODS.--The	FOODS.--The	''
6912	7815	6	sugar	sugar	NN
6912	7815	7	of	of	IN
6912	7815	8	a	a	DT
6912	7815	9	frozen	frozen	JJ
6912	7815	10	dessert	dessert	NN
6912	7815	11	should	should	MD
6912	7815	12	always	always	RB
6912	7815	13	be	be	VB
6912	7815	14	dissolved	dissolve	VBN
6912	7815	15	.	.	.
6912	7816	1	To	to	TO
6912	7816	2	accomplish	accomplish	VB
6912	7816	3	this	this	DT
6912	7816	4	a	a	DT
6912	7816	5	sirup	sirup	NN
6912	7816	6	should	should	MD
6912	7816	7	be	be	VB
6912	7816	8	made	make	VBN
6912	7816	9	of	of	IN
6912	7816	10	the	the	DT
6912	7816	11	sugar	sugar	NN
6912	7816	12	and	and	CC
6912	7816	13	water	water	NN
6912	7816	14	(	(	-LRB-
6912	7816	15	see	see	VB
6912	7816	16	Experiment	Experiment	NNP
6912	7816	17	11	11	CD
6912	7816	18	)	)	-RRB-
6912	7816	19	.	.	.
6912	7817	1	For	for	IN
6912	7817	2	mixtures	mixture	NNS
6912	7817	3	that	that	WDT
6912	7817	4	contain	contain	VBP
6912	7817	5	no	no	DT
6912	7817	6	eggs	egg	NNS
6912	7817	7	,	,	,
6912	7817	8	but	but	CC
6912	7817	9	in	in	IN
6912	7817	10	which	which	WDT
6912	7817	11	cream	cream	NN
6912	7817	12	or	or	CC
6912	7817	13	milk	milk	NN
6912	7817	14	is	be	VBZ
6912	7817	15	used	use	VBN
6912	7817	16	,	,	,
6912	7817	17	the	the	DT
6912	7817	18	cream	cream	NN
6912	7817	19	or	or	CC
6912	7817	20	milk	milk	NN
6912	7817	21	may	may	MD
6912	7817	22	be	be	VB
6912	7817	23	scalded	scald	VBN
6912	7817	24	,	,	,
6912	7817	25	and	and	CC
6912	7817	26	the	the	DT
6912	7817	27	sugar	sugar	NN
6912	7817	28	dissolved	dissolve	VBN
6912	7817	29	in	in	IN
6912	7817	30	the	the	DT
6912	7817	31	hot	hot	JJ
6912	7817	32	liquid	liquid	NN
6912	7817	33	.	.	.
6912	7818	1	If	if	IN
6912	7818	2	eggs	egg	NNS
6912	7818	3	are	be	VBP
6912	7818	4	used	use	VBN
6912	7818	5	to	to	TO
6912	7818	6	thicken	thicken	VB
6912	7818	7	ice	ice	NN
6912	7818	8	cream	cream	NN
6912	7818	9	,	,	,
6912	7818	10	they	-PRON-	PRP
6912	7818	11	should	should	MD
6912	7818	12	be	be	VB
6912	7818	13	combined	combine	VBN
6912	7818	14	with	with	IN
6912	7818	15	the	the	DT
6912	7818	16	sugar	sugar	NN
6912	7818	17	and	and	CC
6912	7818	18	cream	cream	NN
6912	7818	19	and	and	CC
6912	7818	20	cooked	cook	VBD
6912	7818	21	as	as	IN
6912	7818	22	for	for	IN
6912	7818	23	a	a	DT
6912	7818	24	soft	soft	JJ
6912	7818	25	custard	custard	NN
6912	7818	26	.	.	.
6912	7819	1	In	in	IN
6912	7819	2	sherbets	sherbet	NNS
6912	7819	3	,	,	,
6912	7819	4	whites	white	NNS
6912	7819	5	of	of	IN
6912	7819	6	eggs	egg	NNS
6912	7819	7	are	be	VBP
6912	7819	8	often	often	RB
6912	7819	9	used	use	VBN
6912	7819	10	.	.	.
6912	7820	1	They	-PRON-	PRP
6912	7820	2	are	be	VBP
6912	7820	3	usually	usually	RB
6912	7820	4	beaten	beat	VBN
6912	7820	5	stiff	stiff	JJ
6912	7820	6	,	,	,
6912	7820	7	and	and	CC
6912	7820	8	added	add	VBD
6912	7820	9	uncooked	uncooked	JJ
6912	7820	10	to	to	IN
6912	7820	11	the	the	DT
6912	7820	12	mixture	mixture	NN
6912	7820	13	.	.	.
6912	7821	1	If	if	IN
6912	7821	2	fruit	fruit	NN
6912	7821	3	juice	juice	NN
6912	7821	4	is	be	VBZ
6912	7821	5	to	to	TO
6912	7821	6	be	be	VB
6912	7821	7	used	use	VBN
6912	7821	8	with	with	IN
6912	7821	9	milk	milk	NN
6912	7821	10	or	or	CC
6912	7821	11	cream	cream	NN
6912	7821	12	,	,	,
6912	7821	13	the	the	DT
6912	7821	14	latter	latter	JJ
6912	7821	15	should	should	MD
6912	7821	16	be	be	VB
6912	7821	17	chilled	chill	VBN
6912	7821	18	before	before	IN
6912	7821	19	adding	add	VBG
6912	7821	20	the	the	DT
6912	7821	21	fruit	fruit	NN
6912	7821	22	.	.	.
6912	7822	1	Fruits	fruit	NNS
6912	7822	2	that	that	WDT
6912	7822	3	are	be	VBP
6912	7822	4	to	to	TO
6912	7822	5	be	be	VB
6912	7822	6	frozen	freeze	VBN
6912	7822	7	with	with	IN
6912	7822	8	the	the	DT
6912	7822	9	other	other	JJ
6912	7822	10	ingredients	ingredient	NNS
6912	7822	11	should	should	MD
6912	7822	12	be	be	VB
6912	7822	13	crushed	crush	VBN
6912	7822	14	thoroughly	thoroughly	RB
6912	7822	15	.	.	.
6912	7823	1	Small	small	JJ
6912	7823	2	fruits	fruit	NNS
6912	7823	3	,	,	,
6912	7823	4	or	or	CC
6912	7823	5	large	large	JJ
6912	7823	6	fruits	fruit	NNS
6912	7823	7	cut	cut	VBN
6912	7823	8	in	in	IN
6912	7823	9	pieces	piece	NNS
6912	7823	10	,	,	,
6912	7823	11	are	be	VBP
6912	7823	12	sometimes	sometimes	RB
6912	7823	13	added	add	VBN
6912	7823	14	to	to	IN
6912	7823	15	a	a	DT
6912	7823	16	dessert	dessert	NN
6912	7823	17	after	after	IN
6912	7823	18	it	-PRON-	PRP
6912	7823	19	is	be	VBZ
6912	7823	20	frozen	frozen	JJ
6912	7823	21	,	,	,
6912	7823	22	thereby	thereby	RB
6912	7823	23	preventing	prevent	VBG
6912	7823	24	the	the	DT
6912	7823	25	fruit	fruit	NN
6912	7823	26	from	from	IN
6912	7823	27	freezing	freeze	VBG
6912	7823	28	and	and	CC
6912	7823	29	becoming	become	VBG
6912	7823	30	hard	hard	RB
6912	7823	31	.	.	.
6912	7824	1	All	all	DT
6912	7824	2	frozen	frozen	JJ
6912	7824	3	mixtures	mixture	NNS
6912	7824	4	should	should	MD
6912	7824	5	stand	stand	VB
6912	7824	6	several	several	JJ
6912	7824	7	hours	hour	NNS
6912	7824	8	before	before	IN
6912	7824	9	serving	serve	VBG
6912	7824	10	,	,	,
6912	7824	11	in	in	IN
6912	7824	12	order	order	NN
6912	7824	13	to	to	TO
6912	7824	14	ripen	ripen	VB
6912	7824	15	.	.	.
6912	7825	1	PLAIN	PLAIN	NNP
6912	7825	2	ICE	ICE	NNP
6912	7825	3	CREAM	cream	NN
6912	7825	4	1	1	CD
6912	7825	5	quart	quart	NN
6912	7825	6	cream	cream	NN
6912	7825	7	3/4	3/4	CD
6912	7825	8	cupful	cupful	JJ
6912	7825	9	sugar	sugar	NN
6912	7825	10	1	1	CD
6912	7825	11	tablespoonful	tablespoonful	JJ
6912	7825	12	vanilla	vanilla	NN
6912	7825	13	Prepare	Prepare	NNP
6912	7825	14	as	as	IN
6912	7825	15	directed	direct	VBN
6912	7825	16	in	in	IN
6912	7825	17	_	_	NNP
6912	7825	18	Method	Method	NNP
6912	7825	19	of	of	IN
6912	7825	20	Mixing	Mixing	NNP
6912	7825	21	Frozen	Frozen	NNP
6912	7825	22	Foods	Foods	NNPS
6912	7825	23	.	.	.
6912	7825	24	_	_	NNP
6912	7825	25	CHOCOLATE	CHOCOLATE	NNP
6912	7825	26	ICE	ICE	NNP
6912	7825	27	CREAM	CREAM	NNP
6912	7825	28	1	1	CD
6912	7825	29	quart	quart	NN
6912	7825	30	cream	cream	NN
6912	7825	31	1	1	CD
6912	7825	32	cupful	cupful	JJ
6912	7825	33	sugar	sugar	NN
6912	7825	34	2	2	CD
6912	7825	35	ounces	ounce	NNS
6912	7825	36	chocolate	chocolate	VBP
6912	7825	37	1/3	1/3	CD
6912	7825	38	cupful	cupful	JJ
6912	7825	39	boiling	boiling	NN
6912	7825	40	water	water	NN
6912	7825	41	Salt	Salt	NNP
6912	7825	42	1	1	CD
6912	7825	43	teaspoonful	teaspoonful	JJ
6912	7825	44	vanilla	vanilla	NN
6912	7825	45	Scald	Scald	NNP
6912	7825	46	the	the	DT
6912	7825	47	cream	cream	NN
6912	7825	48	;	;	:
6912	7825	49	add	add	VB
6912	7825	50	the	the	DT
6912	7825	51	sugar	sugar	NN
6912	7825	52	to	to	IN
6912	7825	53	it	-PRON-	PRP
6912	7825	54	.	.	.
6912	7826	1	Prepare	prepare	VB
6912	7826	2	the	the	DT
6912	7826	3	chocolate	chocolate	NN
6912	7826	4	in	in	IN
6912	7826	5	the	the	DT
6912	7826	6	usual	usual	JJ
6912	7826	7	way	way	NN
6912	7826	8	,	,	,
6912	7826	9	by	by	IN
6912	7826	10	cooking	cook	VBG
6912	7826	11	it	-PRON-	PRP
6912	7826	12	in	in	IN
6912	7826	13	the	the	DT
6912	7826	14	boiling	boiling	NN
6912	7826	15	water	water	NN
6912	7826	16	until	until	IN
6912	7826	17	a	a	DT
6912	7826	18	smooth	smooth	JJ
6912	7826	19	paste	paste	NN
6912	7826	20	is	be	VBZ
6912	7826	21	formed	form	VBN
6912	7826	22	(	(	-LRB-
6912	7826	23	see	see	VB
6912	7826	24	_	_	NNP
6912	7826	25	Chocolate	Chocolate	NNP
6912	7826	26	_	_	NNP
6912	7826	27	)	)	-RRB-
6912	7826	28	.	.	.
6912	7827	1	Add	add	VB
6912	7827	2	the	the	DT
6912	7827	3	chocolate	chocolate	NN
6912	7827	4	mixture	mixture	NN
6912	7827	5	to	to	IN
6912	7827	6	the	the	DT
6912	7827	7	hot	hot	JJ
6912	7827	8	cream	cream	NN
6912	7827	9	.	.	.
6912	7828	1	Cool	cool	UH
6912	7828	2	,	,	,
6912	7828	3	add	add	VB
6912	7828	4	salt	salt	NN
6912	7828	5	and	and	CC
6912	7828	6	vanilla	vanilla	NN
6912	7828	7	,	,	,
6912	7828	8	and	and	CC
6912	7828	9	freeze	freeze	VB
6912	7828	10	.	.	.
6912	7829	1	FRENCH	FRENCH	NNP
6912	7829	2	ICE	ICE	NNP
6912	7829	3	CREAM	cream	NN
6912	7829	4	1	1	CD
6912	7829	5	quart	quart	NN
6912	7829	6	cream	cream	NN
6912	7829	7	1	1	CD
6912	7829	8	pint	pint	NN
6912	7829	9	milk	milk	NN
6912	7829	10	3	3	CD
6912	7829	11	egg	egg	NN
6912	7829	12	yolks	yolk	NNS
6912	7829	13	Salt	salt	NN
6912	7829	14	1	1	CD
6912	7829	15	cupful	cupful	JJ
6912	7829	16	sugar	sugar	NN
6912	7829	17	1	1	CD
6912	7829	18	tablespoonful	tablespoonful	JJ
6912	7829	19	vanilla	vanilla	NN
6912	7829	20	Prepare	Prepare	NNP
6912	7829	21	as	as	IN
6912	7829	22	directed	direct	VBN
6912	7829	23	in	in	IN
6912	7829	24	_	_	NNP
6912	7829	25	Method	Method	NNP
6912	7829	26	of	of	IN
6912	7829	27	Mixing	Mixing	NNP
6912	7829	28	Frozen	Frozen	NNP
6912	7829	29	Foods	Foods	NNPS
6912	7829	30	_	_	NNP
6912	7829	31	.	.	.
6912	7830	1	FRUIT	FRUIT	NNP
6912	7830	2	ICE	ICE	NNP
6912	7830	3	CREAM	CREAM	NNP
6912	7830	4	2	2	CD
6912	7830	5	cupfuls	cupfuls	NN
6912	7830	6	fruit	fruit	NN
6912	7830	7	juice	juice	NN
6912	7830	8	,	,	,
6912	7830	9	_	_	NNP
6912	7830	10	or	or	CC
6912	7830	11	_	_	NNP
6912	7830	12	3	3	CD
6912	7830	13	cupfuls	cupful	NNS
6912	7830	14	crushed	crush	VBD
6912	7830	15	fruit	fruit	NN
6912	7830	16	1	1	CD
6912	7830	17	quart	quart	NNP
6912	7830	18	cream	cream	NN
6912	7830	19	2	2	CD
6912	7830	20	cupfuls	cupfuls	NN
6912	7830	21	sugar	sugar	NN
6912	7830	22	Prepare	Prepare	NNP
6912	7830	23	and	and	CC
6912	7830	24	freeze	freeze	VB
6912	7830	25	according	accord	VBG
6912	7830	26	to	to	IN
6912	7830	27	the	the	DT
6912	7830	28	_	_	NNP
6912	7830	29	Method	Method	NNP
6912	7830	30	of	of	IN
6912	7830	31	Mixing	Mixing	NNP
6912	7830	32	Frozen	Frozen	NNP
6912	7830	33	Foods	Foods	NNPS
6912	7830	34	_	_	NNP
6912	7830	35	.	.	.
6912	7831	1	For	for	IN
6912	7831	2	Frozen	Frozen	NNP
6912	7831	3	Fruit	Fruit	NNP
6912	7831	4	or	or	CC
6912	7831	5	Water	Water	NNP
6912	7831	6	Ice	Ice	NNP
6912	7831	7	,	,	,
6912	7831	8	use	use	VB
6912	7831	9	water	water	NN
6912	7831	10	instead	instead	RB
6912	7831	11	of	of	IN
6912	7831	12	cream	cream	NN
6912	7831	13	.	.	.
6912	7832	1	The	the	DT
6912	7832	2	flavor	flavor	NN
6912	7832	3	of	of	IN
6912	7832	4	most	most	JJS
6912	7832	5	fruits	fruit	NNS
6912	7832	6	is	be	VBZ
6912	7832	7	improved	improve	VBN
6912	7832	8	by	by	IN
6912	7832	9	adding	add	VBG
6912	7832	10	2	2	CD
6912	7832	11	tablespoonfuls	tablespoonful	NNS
6912	7832	12	of	of	IN
6912	7832	13	lemon	lemon	NN
6912	7832	14	juice	juice	NN
6912	7832	15	to	to	IN
6912	7832	16	the	the	DT
6912	7832	17	water	water	NN
6912	7832	18	mixture	mixture	NN
6912	7832	19	.	.	.
6912	7833	1	QUESTIONS	QUESTIONS	NNP
6912	7833	2	For	for	IN
6912	7833	3	Fruit	Fruit	NNP
6912	7833	4	Ice	Ice	NNP
6912	7833	5	Cream	Cream	NNP
6912	7833	6	,	,	,
6912	7833	7	why	why	WRB
6912	7833	8	is	be	VBZ
6912	7833	9	it	-PRON-	PRP
6912	7833	10	necessary	necessary	JJ
6912	7833	11	to	to	TO
6912	7833	12	chill	chill	VB
6912	7833	13	the	the	DT
6912	7833	14	cream	cream	NN
6912	7833	15	before	before	IN
6912	7833	16	adding	add	VBG
6912	7833	17	the	the	DT
6912	7833	18	fruit	fruit	NN
6912	7833	19	juice	juice	NN
6912	7833	20	or	or	CC
6912	7833	21	crushed	crush	VBN
6912	7833	22	fruit	fruit	NN
6912	7833	23	(	(	-LRB-
6912	7833	24	see	see	VB
6912	7833	25	Experiment	Experiment	NNP
6912	7833	26	61	61	CD
6912	7833	27	)	)	-RRB-
6912	7833	28	?	?	.
6912	7834	1	Why	why	WRB
6912	7834	2	is	be	VBZ
6912	7834	3	it	-PRON-	PRP
6912	7834	4	necessary	necessary	JJ
6912	7834	5	to	to	TO
6912	7834	6	crush	crush	VB
6912	7834	7	the	the	DT
6912	7834	8	fruit	fruit	NN
6912	7834	9	for	for	IN
6912	7834	10	frozen	frozen	JJ
6912	7834	11	fruit	fruit	NN
6912	7834	12	mixture	mixture	NN
6912	7834	13	?	?	.
6912	7835	1	How	how	WRB
6912	7835	2	much	much	JJ
6912	7835	3	sugar	sugar	NN
6912	7835	4	would	would	MD
6912	7835	5	be	be	VB
6912	7835	6	required	require	VBN
6912	7835	7	to	to	TO
6912	7835	8	sweeten	sweeten	VB
6912	7835	9	one	one	CD
6912	7835	10	and	and	CC
6912	7835	11	one	one	CD
6912	7835	12	half	half	NN
6912	7835	13	quarts	quart	NNS
6912	7835	14	of	of	IN
6912	7835	15	custard	custard	NN
6912	7835	16	,	,	,
6912	7835	17	according	accord	VBG
6912	7835	18	to	to	IN
6912	7835	19	the	the	DT
6912	7835	20	recipe	recipe	NN
6912	7835	21	for	for	IN
6912	7835	22	Soft	Soft	NNP
6912	7835	23	Custard	Custard	NNP
6912	7835	24	?	?	.
6912	7836	1	Compare	compare	VB
6912	7836	2	this	this	DT
6912	7836	3	with	with	IN
6912	7836	4	the	the	DT
6912	7836	5	quantity	quantity	NN
6912	7836	6	of	of	IN
6912	7836	7	sugar	sugar	NN
6912	7836	8	used	use	VBN
6912	7836	9	for	for	IN
6912	7836	10	French	French	NNP
6912	7836	11	Ice	Ice	NNP
6912	7836	12	Cream	Cream	NNP
6912	7836	13	.	.	.
6912	7837	1	How	how	WRB
6912	7837	2	do	do	VBP
6912	7837	3	extremely	extremely	RB
6912	7837	4	cold	cold	JJ
6912	7837	5	beverages	beverage	NNS
6912	7837	6	affect	affect	VB
6912	7837	7	the	the	DT
6912	7837	8	sense	sense	NN
6912	7837	9	of	of	IN
6912	7837	10	taste	taste	NN
6912	7837	11	?	?	.
6912	7838	1	From	from	IN
6912	7838	2	this	this	DT
6912	7838	3	,	,	,
6912	7838	4	account	account	VBP
6912	7838	5	for	for	IN
6912	7838	6	the	the	DT
6912	7838	7	difference	difference	NN
6912	7838	8	in	in	IN
6912	7838	9	the	the	DT
6912	7838	10	quantity	quantity	NN
6912	7838	11	of	of	IN
6912	7838	12	sugar	sugar	NN
6912	7838	13	used	use	VBN
6912	7838	14	in	in	IN
6912	7838	15	frozen	frozen	JJ
6912	7838	16	and	and	CC
6912	7838	17	in	in	IN
6912	7838	18	cold	cold	JJ
6912	7838	19	desserts	dessert	NNS
6912	7838	20	.	.	.
6912	7839	1	Also	also	RB
6912	7839	2	compare	compare	VB
6912	7839	3	the	the	DT
6912	7839	4	quantity	quantity	NN
6912	7839	5	of	of	IN
6912	7839	6	sugar	sugar	NN
6912	7839	7	and	and	CC
6912	7839	8	vanilla	vanilla	NN
6912	7839	9	used	use	VBN
6912	7839	10	in	in	IN
6912	7839	11	Chocolate	Chocolate	NNP
6912	7839	12	Ice	Ice	NNP
6912	7839	13	Cream	Cream	NNP
6912	7839	14	and	and	CC
6912	7839	15	Chocolate	Chocolate	NNP
6912	7839	16	Beverage	Beverage	NNP
6912	7839	17	.	.	.
6912	7840	1	Account	account	NN
6912	7840	2	for	for	IN
6912	7840	3	the	the	DT
6912	7840	4	difference	difference	NN
6912	7840	5	.	.	.
6912	7841	1	Approximately	approximately	RB
6912	7841	2	how	how	WRB
6912	7841	3	much	much	JJ
6912	7841	4	ice	ice	NN
6912	7841	5	is	be	VBZ
6912	7841	6	required	require	VBN
6912	7841	7	to	to	TO
6912	7841	8	freeze	freeze	VB
6912	7841	9	and	and	CC
6912	7841	10	pack	pack	VB
6912	7841	11	one	one	CD
6912	7841	12	quart	quart	NN
6912	7841	13	of	of	IN
6912	7841	14	Ice	Ice	NNP
6912	7841	15	Cream	Cream	NNP
6912	7841	16	?	?	.
6912	7842	1	What	what	WP
6912	7842	2	is	be	VBZ
6912	7842	3	the	the	DT
6912	7842	4	cost	cost	NN
6912	7842	5	of	of	IN
6912	7842	6	ice	ice	NN
6912	7842	7	per	per	IN
6912	7842	8	hundred	hundred	CD
6912	7842	9	pounds	pound	NNS
6912	7842	10	?	?	.
6912	7843	1	How	how	WRB
6912	7843	2	many	many	JJ
6912	7843	3	persons	person	NNS
6912	7843	4	does	do	VBZ
6912	7843	5	one	one	CD
6912	7843	6	quart	quart	NN
6912	7843	7	of	of	IN
6912	7843	8	ice	ice	NN
6912	7843	9	cream	cream	NN
6912	7843	10	serve	serve	VB
6912	7843	11	?	?	.
6912	7844	1	RELATED	related	JJ
6912	7844	2	WORK	work	NN
6912	7844	3	LESSON	lesson	RB
6912	7844	4	CLXII	CLXII	VBZ
6912	7844	5	DIET	diet	NN
6912	7844	6	FOR	for	IN
6912	7844	7	YOUNG	young	JJ
6912	7844	8	CHILDREN	child	NNS
6912	7844	9	SELECTION	selection	VBP
6912	7844	10	OF	of	IN
6912	7844	11	FOOD	food	NN
6912	7844	12	FOR	for	IN
6912	7844	13	CHILDREN	child	NNS
6912	7844	14	(	(	-LRB-
6912	7844	15	2	2	CD
6912	7844	16	to	to	TO
6912	7844	17	12	12	CD
6912	7844	18	years).--Although	years).--although	CD
6912	7844	19	solid	solid	JJ
6912	7844	20	food	food	NN
6912	7844	21	is	be	VBZ
6912	7844	22	included	include	VBN
6912	7844	23	in	in	IN
6912	7844	24	the	the	DT
6912	7844	25	diet	diet	NN
6912	7844	26	of	of	IN
6912	7844	27	a	a	DT
6912	7844	28	child	child	NN
6912	7844	29	after	after	IN
6912	7844	30	the	the	DT
6912	7844	31	first	first	JJ
6912	7844	32	year	year	NN
6912	7844	33	,	,	,
6912	7844	34	the	the	DT
6912	7844	35	baby	baby	NN
6912	7844	36	is	be	VBZ
6912	7844	37	by	by	IN
6912	7844	38	no	no	DT
6912	7844	39	means	means	NN
6912	7844	40	ready	ready	JJ
6912	7844	41	for	for	IN
6912	7844	42	the	the	DT
6912	7844	43	food	food	NN
6912	7844	44	of	of	IN
6912	7844	45	adults	adult	NNS
6912	7844	46	.	.	.
6912	7845	1	Childhood	childhood	NN
6912	7845	2	differs	differ	VBZ
6912	7845	3	essentially	essentially	RB
6912	7845	4	from	from	IN
6912	7845	5	maturity	maturity	NN
6912	7845	6	in	in	IN
6912	7845	7	that	that	IN
6912	7845	8	it	-PRON-	PRP
6912	7845	9	is	be	VBZ
6912	7845	10	a	a	DT
6912	7845	11	period	period	NN
6912	7845	12	of	of	IN
6912	7845	13	growth	growth	NN
6912	7845	14	.	.	.
6912	7846	1	In	in	IN
6912	7846	2	proportion	proportion	NN
6912	7846	3	to	to	TO
6912	7846	4	weight	weight	VB
6912	7846	5	a	a	DT
6912	7846	6	child	child	NN
6912	7846	7	is	be	VBZ
6912	7846	8	much	much	RB
6912	7846	9	more	more	RBR
6912	7846	10	active	active	JJ
6912	7846	11	than	than	IN
6912	7846	12	an	an	DT
6912	7846	13	adult	adult	NN
6912	7846	14	.	.	.
6912	7847	1	A	a	DT
6912	7847	2	child	child	NN
6912	7847	3	has	have	VBZ
6912	7847	4	not	not	RB
6912	7847	5	the	the	DT
6912	7847	6	reserve	reserve	NN
6912	7847	7	power	power	NN
6912	7847	8	of	of	IN
6912	7847	9	a	a	DT
6912	7847	10	grown	grow	VBN
6912	7847	11	-	-	HYPH
6912	7847	12	up	up	RP
6912	7847	13	person	person	NN
6912	7847	14	.	.	.
6912	7848	1	His	-PRON-	PRP$
6912	7848	2	organs	organ	NNS
6912	7848	3	of	of	IN
6912	7848	4	digestion	digestion	NN
6912	7848	5	and	and	CC
6912	7848	6	assimilation	assimilation	NN
6912	7848	7	are	be	VBP
6912	7848	8	delicate	delicate	JJ
6912	7848	9	.	.	.
6912	7849	1	Because	because	IN
6912	7849	2	the	the	DT
6912	7849	3	activities	activity	NNS
6912	7849	4	and	and	CC
6912	7849	5	needs	need	NNS
6912	7849	6	of	of	IN
6912	7849	7	the	the	DT
6912	7849	8	child	child	NN
6912	7849	9	differ	differ	VBP
6912	7849	10	greatly	greatly	RB
6912	7849	11	from	from	IN
6912	7849	12	those	those	DT
6912	7849	13	of	of	IN
6912	7849	14	the	the	DT
6912	7849	15	adult	adult	NN
6912	7849	16	,	,	,
6912	7849	17	diet	diet	NN
6912	7849	18	suitable	suitable	JJ
6912	7849	19	for	for	IN
6912	7849	20	the	the	DT
6912	7849	21	adult	adult	NN
6912	7849	22	is	be	VBZ
6912	7849	23	not	not	RB
6912	7849	24	adapted	adapt	VBN
6912	7849	25	to	to	IN
6912	7849	26	the	the	DT
6912	7849	27	child	child	NN
6912	7849	28	.	.	.
6912	7850	1	A	a	DT
6912	7850	2	consideration	consideration	NN
6912	7850	3	of	of	IN
6912	7850	4	foods	food	NNS
6912	7850	5	for	for	IN
6912	7850	6	young	young	JJ
6912	7850	7	children	child	NNS
6912	7850	8	follows	follow	VBZ
6912	7850	9	:	:	:
6912	7850	10	(	(	-LRB-
6912	7850	11	1	1	LS
6912	7850	12	)	)	-RRB-
6912	7850	13	_	_	NNP
6912	7850	14	Milk_.--Since	Milk_.--Since	NNP
6912	7850	15	milk	milk	NN
6912	7850	16	is	be	VBZ
6912	7850	17	the	the	DT
6912	7850	18	food	food	NN
6912	7850	19	provided	provide	VBN
6912	7850	20	for	for	IN
6912	7850	21	young	young	JJ
6912	7850	22	animals	animal	NNS
6912	7850	23	,	,	,
6912	7850	24	it	-PRON-	PRP
6912	7850	25	should	should	MD
6912	7850	26	be	be	VB
6912	7850	27	used	use	VBN
6912	7850	28	generously	generously	RB
6912	7850	29	all	all	DT
6912	7850	30	through	through	IN
6912	7850	31	childhood	childhood	NN
6912	7850	32	.	.	.
6912	7851	1	The	the	DT
6912	7851	2	nutritive	nutritive	JJ
6912	7851	3	value	value	NN
6912	7851	4	of	of	IN
6912	7851	5	milk	milk	NN
6912	7851	6	is	be	VBZ
6912	7851	7	high	high	JJ
6912	7851	8	in	in	IN
6912	7851	9	proportion	proportion	NN
6912	7851	10	to	to	IN
6912	7851	11	the	the	DT
6912	7851	12	effort	effort	NN
6912	7851	13	required	require	VBN
6912	7851	14	to	to	TO
6912	7851	15	digest	digest	VB
6912	7851	16	and	and	CC
6912	7851	17	assimilate	assimilate	VB
6912	7851	18	it	-PRON-	PRP
6912	7851	19	.	.	.
6912	7852	1	The	the	DT
6912	7852	2	average	average	JJ
6912	7852	3	child	child	NN
6912	7852	4	with	with	IN
6912	7852	5	good	good	JJ
6912	7852	6	digestion	digestion	NN
6912	7852	7	should	should	MD
6912	7852	8	take	take	VB
6912	7852	9	from	from	IN
6912	7852	10	one	one	CD
6912	7852	11	and	and	CC
6912	7852	12	one	one	CD
6912	7852	13	half	half	NN
6912	7852	14	pints	pint	VBZ
6912	7852	15	to	to	IN
6912	7852	16	one	one	CD
6912	7852	17	quart	quart	NN
6912	7852	18	daily	daily	RB
6912	7852	19	until	until	IN
6912	7852	20	the	the	DT
6912	7852	21	tenth	tenth	JJ
6912	7852	22	year	year	NN
6912	7852	23	.	.	.
6912	7853	1	In	in	IN
6912	7853	2	this	this	DT
6912	7853	3	amount	amount	NN
6912	7853	4	is	be	VBZ
6912	7853	5	included	include	VBN
6912	7853	6	not	not	RB
6912	7853	7	only	only	RB
6912	7853	8	the	the	DT
6912	7853	9	milk	milk	NN
6912	7853	10	that	that	WDT
6912	7853	11	is	be	VBZ
6912	7853	12	used	use	VBN
6912	7853	13	as	as	IN
6912	7853	14	a	a	DT
6912	7853	15	beverage	beverage	NN
6912	7853	16	,	,	,
6912	7853	17	but	but	CC
6912	7853	18	the	the	DT
6912	7853	19	milk	milk	NN
6912	7853	20	served	serve	VBD
6912	7853	21	with	with	IN
6912	7853	22	cereals	cereal	NNS
6912	7853	23	and	and	CC
6912	7853	24	vegetables	vegetable	NNS
6912	7853	25	and	and	CC
6912	7853	26	that	that	WDT
6912	7853	27	used	use	VBN
6912	7853	28	in	in	IN
6912	7853	29	soups	soup	NNS
6912	7853	30	,	,	,
6912	7853	31	custards	custards	NNPS
6912	7853	32	,	,	,
6912	7853	33	blanc	blanc	NNP
6912	7853	34	mange	mange	NN
6912	7853	35	,	,	,
6912	7853	36	rice	rice	NN
6912	7853	37	and	and	CC
6912	7853	38	bread	bread	NN
6912	7853	39	puddings	pudding	NNS
6912	7853	40	,	,	,
6912	7853	41	and	and	CC
6912	7853	42	other	other	JJ
6912	7853	43	easily	easily	RB
6912	7853	44	digested	digested	JJ
6912	7853	45	desserts	dessert	NNS
6912	7853	46	.	.	.
6912	7854	1	(	(	-LRB-
6912	7854	2	2	2	LS
6912	7854	3	)	)	-RRB-
6912	7854	4	_	_	NNP
6912	7854	5	Cereals	Cereals	NNPS
6912	7854	6	and	and	CC
6912	7854	7	Breads_.--Well	Breads_.--Well	NNP
6912	7854	8	-	-	HYPH
6912	7854	9	cooked	cook	VBN
6912	7854	10	cereals	cereal	NNS
6912	7854	11	are	be	VBP
6912	7854	12	among	among	IN
6912	7854	13	the	the	DT
6912	7854	14	essential	essential	JJ
6912	7854	15	foods	food	NNS
6912	7854	16	of	of	IN
6912	7854	17	childhood	childhood	NN
6912	7854	18	.	.	.
6912	7855	1	"	"	``
6912	7855	2	Ready	ready	JJ
6912	7855	3	-	-	HYPH
6912	7855	4	to	to	TO
6912	7855	5	-	-	HYPH
6912	7855	6	serve	serve	VB
6912	7855	7	"	"	``
6912	7855	8	breakfast	breakfast	NN
6912	7855	9	cereals	cereal	NNS
6912	7855	10	are	be	VBP
6912	7855	11	undesirable	undesirable	JJ
6912	7855	12	as	as	IN
6912	7855	13	staples	staple	NNS
6912	7855	14	for	for	IN
6912	7855	15	young	young	JJ
6912	7855	16	children	child	NNS
6912	7855	17	.	.	.
6912	7856	1	Cereals	cereal	NNS
6912	7856	2	should	should	MD
6912	7856	3	be	be	VB
6912	7856	4	_	_	NNP
6912	7856	5	cooked	cook	VBN
6912	7856	6	_	_	NNP
6912	7856	7	from	from	IN
6912	7856	8	_	_	NNP
6912	7856	9	one	one	CD
6912	7856	10	_	_	NNP
6912	7856	11	to	to	IN
6912	7856	12	_	_	NNP
6912	7856	13	three	three	CD
6912	7856	14	hours	hour	NNS
6912	7856	15	_	_	NNP
6912	7856	16	.	.	.
6912	7857	1	For	for	IN
6912	7857	2	very	very	RB
6912	7857	3	young	young	JJ
6912	7857	4	children	child	NNS
6912	7857	5	(	(	-LRB-
6912	7857	6	under	under	IN
6912	7857	7	eighteen	eighteen	CD
6912	7857	8	months	month	NNS
6912	7857	9	)	)	-RRB-
6912	7857	10	all	all	DT
6912	7857	11	cereals	cereal	NNS
6912	7857	12	must	must	MD
6912	7857	13	be	be	VB
6912	7857	14	strained	strain	VBN
6912	7857	15	.	.	.
6912	7858	1	For	for	IN
6912	7858	2	older	old	JJR
6912	7858	3	children	child	NNS
6912	7858	4	,	,	,
6912	7858	5	unstrained	unstrained	JJ
6912	7858	6	cereals	cereal	NNS
6912	7858	7	may	may	MD
6912	7858	8	be	be	VB
6912	7858	9	used	use	VBN
6912	7858	10	,	,	,
6912	7858	11	provided	provide	VBN
6912	7858	12	they	-PRON-	PRP
6912	7858	13	are	be	VBP
6912	7858	14	thoroughly	thoroughly	RB
6912	7858	15	cooked	cook	VBN
6912	7858	16	.	.	.
6912	7859	1	Frequent	frequent	JJ
6912	7859	2	use	use	NN
6912	7859	3	of	of	IN
6912	7859	4	the	the	DT
6912	7859	5	whole	whole	JJ
6912	7859	6	grains	grain	NNS
6912	7859	7	,	,	,
6912	7859	8	as	as	IN
6912	7859	9	rolled	roll	VBN
6912	7859	10	oats	oats	NN
6912	7859	11	and	and	CC
6912	7859	12	wheat	wheat	NN
6912	7859	13	,	,	,
6912	7859	14	is	be	VBZ
6912	7859	15	recommended	recommend	VBN
6912	7859	16	.	.	.
6912	7860	1	These	these	DT
6912	7860	2	cereals	cereal	NNS
6912	7860	3	contain	contain	VBP
6912	7860	4	more	more	JJR
6912	7860	5	protein	protein	NN
6912	7860	6	and	and	CC
6912	7860	7	ash	ash	NN
6912	7860	8	than	than	IN
6912	7860	9	the	the	DT
6912	7860	10	finer	fine	JJR
6912	7860	11	cereals	cereal	NNS
6912	7860	12	and	and	CC
6912	7860	13	hence	hence	RB
6912	7860	14	may	may	MD
6912	7860	15	be	be	VB
6912	7860	16	better	well	JJR
6912	7860	17	body	body	NN
6912	7860	18	-	-	HYPH
6912	7860	19	builders	builder	NNS
6912	7860	20	,	,	,
6912	7860	21	but	but	CC
6912	7860	22	they	-PRON-	PRP
6912	7860	23	also	also	RB
6912	7860	24	contain	contain	VBP
6912	7860	25	much	much	JJ
6912	7860	26	bran	bran	NN
6912	7860	27	.	.	.
6912	7861	1	Usually	usually	RB
6912	7861	2	the	the	DT
6912	7861	3	latter	latter	NN
6912	7861	4	does	do	VBZ
6912	7861	5	not	not	RB
6912	7861	6	prove	prove	VB
6912	7861	7	irritating	irritate	VBG
6912	7861	8	if	if	IN
6912	7861	9	thoroughly	thoroughly	RB
6912	7861	10	cooked	cook	VBN
6912	7861	11	.	.	.
6912	7862	1	But	but	CC
6912	7862	2	if	if	IN
6912	7862	3	these	these	DT
6912	7862	4	coarse	coarse	JJ
6912	7862	5	cereals	cereal	NNS
6912	7862	6	do	do	VBP
6912	7862	7	cause	cause	VB
6912	7862	8	irritation	irritation	NN
6912	7862	9	they	-PRON-	PRP
6912	7862	10	should	should	MD
6912	7862	11	either	either	RB
6912	7862	12	be	be	VB
6912	7862	13	strained	strain	VBN
6912	7862	14	or	or	CC
6912	7862	15	the	the	DT
6912	7862	16	cereals	cereal	NNS
6912	7862	17	containing	contain	VBG
6912	7862	18	less	less	JJR
6912	7862	19	bran	bran	NN
6912	7862	20	,	,	,
6912	7862	21	as	as	IN
6912	7862	22	cream	cream	NN
6912	7862	23	of	of	IN
6912	7862	24	wheat	wheat	NN
6912	7862	25	,	,	,
6912	7862	26	farina	farina	NNP
6912	7862	27	,	,	,
6912	7862	28	and	and	CC
6912	7862	29	arrowroot	arrowroot	NNP
6912	7862	30	,	,	,
6912	7862	31	should	should	MD
6912	7862	32	be	be	VB
6912	7862	33	used	use	VBN
6912	7862	34	.	.	.
6912	7863	1	Cereals	cereal	NNS
6912	7863	2	should	should	MD
6912	7863	3	be	be	VB
6912	7863	4	served	serve	VBN
6912	7863	5	with	with	IN
6912	7863	6	milk	milk	NN
6912	7863	7	or	or	CC
6912	7863	8	cream	cream	NN
6912	7863	9	,	,	,
6912	7863	10	but	but	CC
6912	7863	11	with	with	IN
6912	7863	12	no	no	DT
6912	7863	13	sugar	sugar	NN
6912	7863	14	or	or	CC
6912	7863	15	sirup	sirup	NN
6912	7863	16	or	or	CC
6912	7863	17	not	not	RB
6912	7863	18	more	more	JJR
6912	7863	19	than	than	IN
6912	7863	20	one	one	CD
6912	7863	21	teaspoonful	teaspoonful	JJ
6912	7863	22	to	to	IN
6912	7863	23	a	a	DT
6912	7863	24	serving	serving	NN
6912	7863	25	.	.	.
6912	7864	1	Carefully	carefully	RB
6912	7864	2	made	make	VBN
6912	7864	3	toast	toast	NN
6912	7864	4	,	,	,
6912	7864	5	"	"	``
6912	7864	6	zwieback	zwieback	NNP
6912	7864	7	,	,	,
6912	7864	8	"	"	''
6912	7864	9	and	and	CC
6912	7864	10	stale	stale	JJ
6912	7864	11	bread	bread	NN
6912	7864	12	may	may	MD
6912	7864	13	be	be	VB
6912	7864	14	given	give	VBN
6912	7864	15	to	to	IN
6912	7864	16	young	young	JJ
6912	7864	17	children	child	NNS
6912	7864	18	.	.	.
6912	7865	1	On	on	IN
6912	7865	2	account	account	NN
6912	7865	3	of	of	IN
6912	7865	4	the	the	DT
6912	7865	5	difficulty	difficulty	NN
6912	7865	6	in	in	IN
6912	7865	7	digesting	digest	VBG
6912	7865	8	fresh	fresh	JJ
6912	7865	9	breads	bread	NNS
6912	7865	10	,	,	,
6912	7865	11	they	-PRON-	PRP
6912	7865	12	are	be	VBP
6912	7865	13	excluded	exclude	VBN
6912	7865	14	from	from	IN
6912	7865	15	children	child	NNS
6912	7865	16	's	's	POS
6912	7865	17	diet	diet	NN
6912	7865	18	.	.	.
6912	7866	1	(	(	-LRB-
6912	7866	2	3	3	LS
6912	7866	3	)	)	-RRB-
6912	7866	4	_	_	NNP
6912	7866	5	Eggs	Eggs	NNP
6912	7866	6	_	_	NNP
6912	7866	7	are	be	VBP
6912	7866	8	especially	especially	RB
6912	7866	9	good	good	JJ
6912	7866	10	foods	food	NNS
6912	7866	11	for	for	IN
6912	7866	12	children	child	NNS
6912	7866	13	,	,	,
6912	7866	14	provided	provide	VBN
6912	7866	15	they	-PRON-	PRP
6912	7866	16	are	be	VBP
6912	7866	17	fresh	fresh	JJ
6912	7866	18	and	and	CC
6912	7866	19	properly	properly	RB
6912	7866	20	cooked	cook	VBN
6912	7866	21	.	.	.
6912	7867	1	They	-PRON-	PRP
6912	7867	2	should	should	MD
6912	7867	3	be	be	VB
6912	7867	4	cooked	cook	VBN
6912	7867	5	in	in	IN
6912	7867	6	some	some	DT
6912	7867	7	way	way	NN
6912	7867	8	which	which	WDT
6912	7867	9	leaves	leave	VBZ
6912	7867	10	them	-PRON-	PRP
6912	7867	11	soft	soft	RB
6912	7867	12	such	such	JJ
6912	7867	13	as	as	IN
6912	7867	14	soft	soft	JJ
6912	7867	15	-	-	HYPH
6912	7867	16	cooking	cooking	NN
6912	7867	17	or	or	CC
6912	7867	18	poaching	poaching	NN
6912	7867	19	.	.	.
6912	7868	1	Only	only	RB
6912	7868	2	soft	soft	RB
6912	7868	3	-	-	HYPH
6912	7868	4	cooked	cook	VBN
6912	7868	5	egg	egg	NN
6912	7868	6	yolks	yolk	NNS
6912	7868	7	should	should	MD
6912	7868	8	be	be	VB
6912	7868	9	given	give	VBN
6912	7868	10	to	to	IN
6912	7868	11	children	child	NNS
6912	7868	12	under	under	IN
6912	7868	13	three	three	CD
6912	7868	14	years	year	NNS
6912	7868	15	.	.	.
6912	7869	1	One	one	CD
6912	7869	2	whole	whole	JJ
6912	7869	3	egg	egg	NN
6912	7869	4	per	per	IN
6912	7869	5	day	day	NN
6912	7869	6	may	may	MD
6912	7869	7	be	be	VB
6912	7869	8	included	include	VBN
6912	7869	9	in	in	IN
6912	7869	10	the	the	DT
6912	7869	11	diet	diet	NN
6912	7869	12	of	of	IN
6912	7869	13	older	old	JJR
6912	7869	14	children	child	NNS
6912	7869	15	.	.	.
6912	7870	1	(	(	-LRB-
6912	7870	2	4	4	LS
6912	7870	3	)	)	-RRB-
6912	7870	4	_	_	NNP
6912	7870	5	Broth	Broth	NNP
6912	7870	6	and	and	CC
6912	7870	7	Meat_.--There	Meat_.--There	NNP
6912	7870	8	is	be	VBZ
6912	7870	9	some	some	DT
6912	7870	10	difference	difference	NN
6912	7870	11	of	of	IN
6912	7870	12	opinion	opinion	NN
6912	7870	13	regarding	regard	VBG
6912	7870	14	the	the	DT
6912	7870	15	use	use	NN
6912	7870	16	of	of	IN
6912	7870	17	meat	meat	NN
6912	7870	18	in	in	IN
6912	7870	19	children	child	NNS
6912	7870	20	's	's	POS
6912	7870	21	diet	diet	NN
6912	7870	22	.	.	.
6912	7871	1	Some	some	DT
6912	7871	2	authorities	authority	NNS
6912	7871	3	advise	advise	VBP
6912	7871	4	beef	beef	NN
6912	7871	5	broth	broth	NNP
6912	7871	6	and	and	CC
6912	7871	7	the	the	DT
6912	7871	8	more	more	RBR
6912	7871	9	easily	easily	RB
6912	7871	10	digested	digest	VBN
6912	7871	11	meats	meat	NNS
6912	7871	12	for	for	IN
6912	7871	13	young	young	JJ
6912	7871	14	children	child	NNS
6912	7871	15	.	.	.
6912	7872	1	Others	other	NNS
6912	7872	2	say	say	VBP
6912	7872	3	that	that	IN
6912	7872	4	if	if	IN
6912	7872	5	a	a	DT
6912	7872	6	generous	generous	JJ
6912	7872	7	amount	amount	NN
6912	7872	8	of	of	IN
6912	7872	9	eggs	egg	NNS
6912	7872	10	and	and	CC
6912	7872	11	milk	milk	NN
6912	7872	12	is	be	VBZ
6912	7872	13	included	include	VBN
6912	7872	14	in	in	IN
6912	7872	15	children	child	NNS
6912	7872	16	's	's	POS
6912	7872	17	diet	diet	NN
6912	7872	18	,	,	,
6912	7872	19	it	-PRON-	PRP
6912	7872	20	is	be	VBZ
6912	7872	21	well	well	RB
6912	7872	22	not	not	RB
6912	7872	23	to	to	TO
6912	7872	24	give	give	VB
6912	7872	25	them	-PRON-	PRP
6912	7872	26	meat	meat	NN
6912	7872	27	before	before	IN
6912	7872	28	eight	eight	CD
6912	7872	29	years	year	NNS
6912	7872	30	.	.	.
6912	7873	1	In	in	IN
6912	7873	2	the	the	DT
6912	7873	3	diets	diet	NNS
6912	7873	4	for	for	IN
6912	7873	5	children	child	NNS
6912	7873	6	from	from	IN
6912	7873	7	two	two	CD
6912	7873	8	to	to	TO
6912	7873	9	eight	eight	CD
6912	7873	10	years	year	NNS
6912	7873	11	,	,	,
6912	7873	12	neither	neither	CC
6912	7873	13	broth	broth	NN
6912	7873	14	nor	nor	CC
6912	7873	15	meat	meat	NN
6912	7873	16	is	be	VBZ
6912	7873	17	included	include	VBN
6912	7873	18	.	.	.
6912	7874	1	It	-PRON-	PRP
6912	7874	2	is	be	VBZ
6912	7874	3	possible	possible	JJ
6912	7874	4	to	to	TO
6912	7874	5	obtain	obtain	VB
6912	7874	6	sufficient	sufficient	JJ
6912	7874	7	protein	protein	NN
6912	7874	8	from	from	IN
6912	7874	9	milk	milk	NN
6912	7874	10	and	and	CC
6912	7874	11	eggs	egg	NNS
6912	7874	12	.	.	.
6912	7875	1	Doubtless	doubtless	RB
6912	7875	2	,	,	,
6912	7875	3	as	as	IN
6912	7875	4	with	with	IN
6912	7875	5	adults	adult	NNS
6912	7875	6	,	,	,
6912	7875	7	most	most	JJS
6912	7875	8	young	young	JJ
6912	7875	9	children	child	NNS
6912	7875	10	would	would	MD
6912	7875	11	be	be	VB
6912	7875	12	benefited	benefit	VBN
6912	7875	13	by	by	IN
6912	7875	14	much	much	RB
6912	7875	15	less	less	JJR
6912	7875	16	meat	meat	NN
6912	7875	17	than	than	IN
6912	7875	18	is	be	VBZ
6912	7875	19	generally	generally	RB
6912	7875	20	given	give	VBN
6912	7875	21	them	-PRON-	PRP
6912	7875	22	or	or	CC
6912	7875	23	by	by	IN
6912	7875	24	none	none	NN
6912	7875	25	at	at	RB
6912	7875	26	all	all	RB
6912	7875	27	.	.	.
6912	7876	1	If	if	IN
6912	7876	2	meat	meat	NN
6912	7876	3	is	be	VBZ
6912	7876	4	given	give	VBN
6912	7876	5	to	to	IN
6912	7876	6	young	young	JJ
6912	7876	7	children	child	NNS
6912	7876	8	,	,	,
6912	7876	9	it	-PRON-	PRP
6912	7876	10	should	should	MD
6912	7876	11	be	be	VB
6912	7876	12	scraped	scrape	VBN
6912	7876	13	(	(	-LRB-
6912	7876	14	see	see	VB
6912	7876	15	Experiment	Experiment	NNP
6912	7876	16	50	50	CD
6912	7876	17	)	)	-RRB-
6912	7876	18	and	and	CC
6912	7876	19	pan	pan	NN
6912	7876	20	-	-	HYPH
6912	7876	21	broiled	broil	VBN
6912	7876	22	(	(	-LRB-
6912	7876	23	see	see	VB
6912	7876	24	_	_	NNP
6912	7876	25	Pan	Pan	NNP
6912	7876	26	-	-	HYPH
6912	7876	27	Broiling	Broiling	NNP
6912	7876	28	_	_	NNP
6912	7876	29	)	)	-RRB-
6912	7876	30	,	,	,
6912	7876	31	as	as	IN
6912	7876	32	it	-PRON-	PRP
6912	7876	33	is	be	VBZ
6912	7876	34	somewhat	somewhat	RB
6912	7876	35	difficult	difficult	JJ
6912	7876	36	to	to	TO
6912	7876	37	masticate	masticate	VB
6912	7876	38	.	.	.
6912	7877	1	(	(	-LRB-
6912	7877	2	5	5	LS
6912	7877	3	)	)	-RRB-
6912	7877	4	_	_	NNP
6912	7877	5	Fresh	Fresh	NNP
6912	7877	6	Vegetables	Vegetables	NNPS
6912	7877	7	_	_	NNP
6912	7877	8	should	should	MD
6912	7877	9	be	be	VB
6912	7877	10	included	include	VBN
6912	7877	11	in	in	IN
6912	7877	12	children	child	NNS
6912	7877	13	's	's	POS
6912	7877	14	diet	diet	NN
6912	7877	15	.	.	.
6912	7878	1	For	for	IN
6912	7878	2	very	very	RB
6912	7878	3	young	young	JJ
6912	7878	4	children	child	NNS
6912	7878	5	select	select	VB
6912	7878	6	mild	mild	JJ
6912	7878	7	vegetables	vegetable	NNS
6912	7878	8	such	such	JJ
6912	7878	9	as	as	IN
6912	7878	10	spinach	spinach	NN
6912	7878	11	,	,	,
6912	7878	12	asparagus	asparagus	NN
6912	7878	13	tips	tip	NNS
6912	7878	14	,	,	,
6912	7878	15	string	string	NN
6912	7878	16	beans	bean	NNS
6912	7878	17	,	,	,
6912	7878	18	and	and	CC
6912	7878	19	peas	pea	NNS
6912	7878	20	.	.	.
6912	7879	1	Cook	cook	VB
6912	7879	2	until	until	IN
6912	7879	3	very	very	RB
6912	7879	4	soft	soft	JJ
6912	7879	5	and	and	CC
6912	7879	6	press	press	VBP
6912	7879	7	through	through	IN
6912	7879	8	a	a	DT
6912	7879	9	sieve	sieve	NN
6912	7879	10	or	or	CC
6912	7879	11	mash	mash	NN
6912	7879	12	.	.	.
6912	7880	1	Later	later	RB
6912	7880	2	,	,	,
6912	7880	3	such	such	JJ
6912	7880	4	cooked	cooked	JJ
6912	7880	5	vegetables	vegetable	NNS
6912	7880	6	as	as	IN
6912	7880	7	potatoes	potato	NNS
6912	7880	8	(	(	-LRB-
6912	7880	9	baked	bake	VBN
6912	7880	10	or	or	CC
6912	7880	11	mashed	mash	VBN
6912	7880	12	)	)	-RRB-
6912	7880	13	,	,	,
6912	7880	14	beets	beet	NNS
6912	7880	15	,	,	,
6912	7880	16	carrots	carrot	NNS
6912	7880	17	,	,	,
6912	7880	18	cauliflower	cauliflower	NN
6912	7880	19	,	,	,
6912	7880	20	and	and	CC
6912	7880	21	squash	squash	NNP
6912	7880	22	may	may	MD
6912	7880	23	be	be	VB
6912	7880	24	added	add	VBN
6912	7880	25	.	.	.
6912	7881	1	No	no	DT
6912	7881	2	uncooked	uncooked	JJ
6912	7881	3	vegetables	vegetable	NNS
6912	7881	4	should	should	MD
6912	7881	5	be	be	VB
6912	7881	6	given	give	VBN
6912	7881	7	to	to	IN
6912	7881	8	young	young	JJ
6912	7881	9	children	child	NNS
6912	7881	10	.	.	.
6912	7882	1	(	(	-LRB-
6912	7882	2	6	6	CD
6912	7882	3	)	)	-RRB-
6912	7882	4	_	_	NNP
6912	7882	5	Fruits	fruit	NNS
6912	7882	6	and	and	CC
6912	7882	7	Sugar_.--Fruits	sugar_.--fruit	NNS
6912	7882	8	are	be	VBP
6912	7882	9	especially	especially	RB
6912	7882	10	valuable	valuable	JJ
6912	7882	11	for	for	IN
6912	7882	12	children	child	NNS
6912	7882	13	.	.	.
6912	7883	1	Care	care	NN
6912	7883	2	should	should	MD
6912	7883	3	be	be	VB
6912	7883	4	taken	take	VBN
6912	7883	5	,	,	,
6912	7883	6	however	however	RB
6912	7883	7	,	,	,
6912	7883	8	in	in	IN
6912	7883	9	selecting	select	VBG
6912	7883	10	fruits	fruit	NNS
6912	7883	11	.	.	.
6912	7884	1	It	-PRON-	PRP
6912	7884	2	is	be	VBZ
6912	7884	3	said	say	VBN
6912	7884	4	that	that	IN
6912	7884	5	until	until	IN
6912	7884	6	a	a	DT
6912	7884	7	child	child	NN
6912	7884	8	is	be	VBZ
6912	7884	9	five	five	CD
6912	7884	10	years	year	NNS
6912	7884	11	old	old	JJ
6912	7884	12	only	only	RB
6912	7884	13	cooked	cooked	JJ
6912	7884	14	fruits	fruit	NNS
6912	7884	15	and	and	CC
6912	7884	16	the	the	DT
6912	7884	17	juice	juice	NN
6912	7884	18	of	of	IN
6912	7884	19	fresh	fresh	JJ
6912	7884	20	fruits	fruit	NNS
6912	7884	21	should	should	MD
6912	7884	22	be	be	VB
6912	7884	23	given	give	VBN
6912	7884	24	.	.	.
6912	7885	1	For	for	IN
6912	7885	2	very	very	RB
6912	7885	3	young	young	JJ
6912	7885	4	children	child	NNS
6912	7885	5	the	the	DT
6912	7885	6	juice	juice	NN
6912	7885	7	of	of	IN
6912	7885	8	orange	orange	NNP
6912	7885	9	or	or	CC
6912	7885	10	the	the	DT
6912	7885	11	pulp	pulp	NN
6912	7885	12	of	of	IN
6912	7885	13	cooked	cooked	JJ
6912	7885	14	prunes	prune	NNS
6912	7885	15	should	should	MD
6912	7885	16	be	be	VB
6912	7885	17	given	give	VBN
6912	7885	18	daily	daily	RB
6912	7885	19	,	,	,
6912	7885	20	because	because	IN
6912	7885	21	they	-PRON-	PRP
6912	7885	22	contain	contain	VBP
6912	7885	23	valuable	valuable	JJ
6912	7885	24	nutrients	nutrient	NNS
6912	7885	25	and	and	CC
6912	7885	26	possess	possess	VB
6912	7885	27	laxative	laxative	JJ
6912	7885	28	properties	property	NNS
6912	7885	29	.	.	.
6912	7886	1	For	for	IN
6912	7886	2	older	old	JJR
6912	7886	3	children	child	NNS
6912	7886	4	the	the	DT
6912	7886	5	cooked	cooked	JJ
6912	7886	6	food	food	NN
6912	7886	7	fruits	fruit	NNS
6912	7886	8	(	(	-LRB-
6912	7886	9	see	see	VB
6912	7886	10	_	_	NNP
6912	7886	11	Kinds	Kinds	NNPS
6912	7886	12	of	of	IN
6912	7886	13	Fruits	Fruits	NNPS
6912	7886	14	_	_	NNP
6912	7886	15	)	)	-RRB-
6912	7886	16	such	such	JJ
6912	7886	17	as	as	IN
6912	7886	18	dates	date	NNS
6912	7886	19	,	,	,
6912	7886	20	figs	fig	NNS
6912	7886	21	,	,	,
6912	7886	22	and	and	CC
6912	7886	23	raisins	raisin	NNS
6912	7886	24	(	(	-LRB-
6912	7886	25	without	without	IN
6912	7886	26	seeds	seed	NNS
6912	7886	27	)	)	-RRB-
6912	7886	28	,	,	,
6912	7886	29	and	and	CC
6912	7886	30	bananas	banana	NNS
6912	7886	31	(	(	-LRB-
6912	7886	32	baked	baked	NNP
6912	7886	33	)	)	-RRB-
6912	7886	34	are	be	VBP
6912	7886	35	desirable	desirable	JJ
6912	7886	36	.	.	.
6912	7887	1	Apples	apple	NNS
6912	7887	2	,	,	,
6912	7887	3	peaches	peach	NNS
6912	7887	4	,	,	,
6912	7887	5	and	and	CC
6912	7887	6	apricots	apricot	NNS
6912	7887	7	,	,	,
6912	7887	8	baked	bake	VBD
6912	7887	9	or	or	CC
6912	7887	10	made	make	VBN
6912	7887	11	into	into	IN
6912	7887	12	sauces	sauce	NNS
6912	7887	13	,	,	,
6912	7887	14	are	be	VBP
6912	7887	15	also	also	RB
6912	7887	16	suggested	suggest	VBN
6912	7887	17	.	.	.
6912	7888	1	Fruits	fruit	NNS
6912	7888	2	should	should	MD
6912	7888	3	be	be	VB
6912	7888	4	cooked	cook	VBN
6912	7888	5	with	with	IN
6912	7888	6	little	little	JJ
6912	7888	7	or	or	CC
6912	7888	8	no	no	DT
6912	7888	9	sugar	sugar	NN
6912	7888	10	.	.	.
6912	7889	1	Sweets	sweet	NNS
6912	7889	2	in	in	IN
6912	7889	3	the	the	DT
6912	7889	4	form	form	NN
6912	7889	5	of	of	IN
6912	7889	6	sweet	sweet	JJ
6912	7889	7	fruits	fruit	NNS
6912	7889	8	rather	rather	RB
6912	7889	9	than	than	IN
6912	7889	10	sugar	sugar	NN
6912	7889	11	and	and	CC
6912	7889	12	candy	candy	NN
6912	7889	13	should	should	MD
6912	7889	14	be	be	VB
6912	7889	15	given	give	VBN
6912	7889	16	to	to	IN
6912	7889	17	children	child	NNS
6912	7889	18	under	under	IN
6912	7889	19	six	six	CD
6912	7889	20	years	year	NNS
6912	7889	21	.	.	.
6912	7890	1	After	after	IN
6912	7890	2	six	six	CD
6912	7890	3	years	year	NNS
6912	7890	4	,	,	,
6912	7890	5	very	very	RB
6912	7890	6	little	little	JJ
6912	7890	7	candy	candy	JJ
6912	7890	8	or	or	CC
6912	7890	9	sweet	sweet	JJ
6912	7890	10	chocolate	chocolate	NN
6912	7890	11	may	may	MD
6912	7890	12	be	be	VB
6912	7890	13	given	give	VBN
6912	7890	14	at	at	IN
6912	7890	15	the	the	DT
6912	7890	16	end	end	NN
6912	7890	17	of	of	IN
6912	7890	18	a	a	DT
6912	7890	19	meal	meal	NN
6912	7890	20	,	,	,
6912	7890	21	not	not	RB
6912	7890	22	between	between	IN
6912	7890	23	meals	meal	NNS
6912	7890	24	.	.	.
6912	7891	1	It	-PRON-	PRP
6912	7891	2	is	be	VBZ
6912	7891	3	a	a	DT
6912	7891	4	mistake	mistake	NN
6912	7891	5	to	to	TO
6912	7891	6	give	give	VB
6912	7891	7	children	child	NNS
6912	7891	8	candy	candy	NN
6912	7891	9	just	just	RB
6912	7891	10	because	because	IN
6912	7891	11	they	-PRON-	PRP
6912	7891	12	want	want	VBP
6912	7891	13	it	-PRON-	PRP
6912	7891	14	(	(	-LRB-
6912	7891	15	see	see	VB
6912	7891	16	_	_	NNP
6912	7891	17	The	the	DT
6912	7891	18	Use	Use	NNP
6912	7891	19	of	of	IN
6912	7891	20	Candy	Candy	NNP
6912	7891	21	in	in	IN
6912	7891	22	Diet	Diet	NNP
6912	7891	23	_	_	NNP
6912	7891	24	.	.	.
6912	7891	25	)	)	-RRB-
6912	7892	1	(	(	-LRB-
6912	7892	2	7	7	LS
6912	7892	3	)	)	-RRB-
6912	7892	4	_	_	NNP
6912	7892	5	Desserts_.--Fruits	desserts_.--fruit	NNS
6912	7892	6	selected	select	VBN
6912	7892	7	and	and	CC
6912	7892	8	prepared	prepare	VBD
6912	7892	9	as	as	IN
6912	7892	10	given	give	VBN
6912	7892	11	in	in	IN
6912	7892	12	the	the	DT
6912	7892	13	previous	previous	JJ
6912	7892	14	section	section	NN
6912	7892	15	,	,	,
6912	7892	16	very	very	RB
6912	7892	17	plain	plain	JJ
6912	7892	18	cakes	cake	NNS
6912	7892	19	--	--	:
6912	7892	20	sponge	sponge	VBP
6912	7892	21	cake	cake	NN
6912	7892	22	and	and	CC
6912	7892	23	those	those	DT
6912	7892	24	containing	contain	VBG
6912	7892	25	little	little	JJ
6912	7892	26	fat	fat	NN
6912	7892	27	--	--	:
6912	7892	28	and	and	CC
6912	7892	29	easily	easily	RB
6912	7892	30	digested	digest	VBN
6912	7892	31	desserts	dessert	NNS
6912	7892	32	made	make	VBN
6912	7892	33	of	of	IN
6912	7892	34	eggs	egg	NNS
6912	7892	35	,	,	,
6912	7892	36	milk	milk	NN
6912	7892	37	,	,	,
6912	7892	38	cereals	cereal	NNS
6912	7892	39	,	,	,
6912	7892	40	etc	etc	FW
6912	7892	41	.	.	.
6912	7892	42	,	,	,
6912	7892	43	are	be	VBP
6912	7892	44	the	the	DT
6912	7892	45	only	only	JJ
6912	7892	46	desserts	dessert	NNS
6912	7892	47	suitable	suitable	JJ
6912	7892	48	for	for	IN
6912	7892	49	young	young	JJ
6912	7892	50	children	child	NNS
6912	7892	51	.	.	.
6912	7893	1	(	(	-LRB-
6912	7893	2	8)	8)	CD
6912	7893	3	_	_	NNP
6912	7893	4	Water	Water	NNP
6912	7893	5	and	and	CC
6912	7893	6	Other	Other	NNP
6912	7893	7	Beverages_.--"Pure	beverages_.--"pure	NN
6912	7893	8	"	"	''
6912	7893	9	water	water	NN
6912	7893	10	in	in	IN
6912	7893	11	generous	generous	JJ
6912	7893	12	quantities	quantity	NNS
6912	7893	13	is	be	VBZ
6912	7893	14	needed	need	VBN
6912	7893	15	for	for	IN
6912	7893	16	children	child	NNS
6912	7893	17	.	.	.
6912	7894	1	Water	water	NN
6912	7894	2	and	and	CC
6912	7894	3	milk	milk	NN
6912	7894	4	are	be	VBP
6912	7894	5	the	the	DT
6912	7894	6	only	only	JJ
6912	7894	7	beverages	beverage	NNS
6912	7894	8	(	(	-LRB-
6912	7894	9	if	if	IN
6912	7894	10	milk	milk	NN
6912	7894	11	can	can	MD
6912	7894	12	be	be	VB
6912	7894	13	considered	consider	VBN
6912	7894	14	a	a	DT
6912	7894	15	beverage	beverage	NN
6912	7894	16	)	)	-RRB-
6912	7894	17	that	that	WDT
6912	7894	18	should	should	MD
6912	7894	19	be	be	VB
6912	7894	20	given	give	VBN
6912	7894	21	to	to	IN
6912	7894	22	children	child	NNS
6912	7894	23	under	under	IN
6912	7894	24	six	six	CD
6912	7894	25	years	year	NNS
6912	7894	26	.	.	.
6912	7895	1	After	after	IN
6912	7895	2	that	that	DT
6912	7895	3	age	age	NN
6912	7895	4	,	,	,
6912	7895	5	cocoa	cocoa	NN
6912	7895	6	made	make	VBN
6912	7895	7	with	with	IN
6912	7895	8	much	much	JJ
6912	7895	9	milk	milk	NN
6912	7895	10	may	may	MD
6912	7895	11	be	be	VB
6912	7895	12	given	give	VBN
6912	7895	13	,	,	,
6912	7895	14	but	but	CC
6912	7895	15	not	not	RB
6912	7895	16	tea	tea	NN
6912	7895	17	,	,	,
6912	7895	18	coffee	coffee	NN
6912	7895	19	,	,	,
6912	7895	20	or	or	CC
6912	7895	21	any	any	DT
6912	7895	22	carbonated	carbonate	VBN
6912	7895	23	drinks	drink	NNS
6912	7895	24	.	.	.
6912	7896	1	THE	the	DT
6912	7896	2	IMPORTANCE	importance	NN
6912	7896	3	OF	of	IN
6912	7896	4	PROPER	proper	NN
6912	7896	5	DIET	diet	NN
6912	7896	6	FOR	for	IN
6912	7896	7	CHILDREN	child	NNS
6912	7896	8	can	can	MD
6912	7896	9	not	not	RB
6912	7896	10	be	be	VB
6912	7896	11	over	over	RB
6912	7896	12	-	-	HYPH
6912	7896	13	emphasized	emphasized	JJ
6912	7896	14	.	.	.
6912	7897	1	It	-PRON-	PRP
6912	7897	2	is	be	VBZ
6912	7897	3	a	a	DT
6912	7897	4	child	child	NN
6912	7897	5	's	's	POS
6912	7897	6	right	right	NN
6912	7897	7	to	to	TO
6912	7897	8	be	be	VB
6912	7897	9	"	"	``
6912	7897	10	hardy	hardy	JJ
6912	7897	11	.	.	.
6912	7897	12	"	"	''
6912	7898	1	Good	good	JJ
6912	7898	2	food	food	NN
6912	7898	3	in	in	IN
6912	7898	4	proper	proper	JJ
6912	7898	5	quantity	quantity	NN
6912	7898	6	given	give	VBN
6912	7898	7	at	at	IN
6912	7898	8	the	the	DT
6912	7898	9	right	right	JJ
6912	7898	10	time	time	NN
6912	7898	11	is	be	VBZ
6912	7898	12	essential	essential	JJ
6912	7898	13	for	for	IN
6912	7898	14	the	the	DT
6912	7898	15	sure	sure	JJ
6912	7898	16	and	and	CC
6912	7898	17	steady	steady	JJ
6912	7898	18	growth	growth	NN
6912	7898	19	of	of	IN
6912	7898	20	the	the	DT
6912	7898	21	body	body	NN
6912	7898	22	.	.	.
6912	7899	1	The	the	DT
6912	7899	2	child	child	NN
6912	7899	3	's	's	POS
6912	7899	4	future	future	JJ
6912	7899	5	health	health	NN
6912	7899	6	,	,	,
6912	7899	7	usefulness	usefulness	NN
6912	7899	8	,	,	,
6912	7899	9	and	and	CC
6912	7899	10	happiness	happiness	NN
6912	7899	11	depend	depend	VB
6912	7899	12	much	much	JJ
6912	7899	13	upon	upon	IN
6912	7899	14	the	the	DT
6912	7899	15	nourishment	nourishment	NN
6912	7899	16	he	-PRON-	PRP
6912	7899	17	receives	receive	VBZ
6912	7899	18	.	.	.
6912	7900	1	If	if	IN
6912	7900	2	insufficient	insufficient	JJ
6912	7900	3	food	food	NN
6912	7900	4	,	,	,
6912	7900	5	or	or	CC
6912	7900	6	food	food	NN
6912	7900	7	lacking	lack	VBG
6912	7900	8	in	in	IN
6912	7900	9	foodstuffs	foodstuff	NNS
6912	7900	10	for	for	IN
6912	7900	11	growth	growth	NN
6912	7900	12	,	,	,
6912	7900	13	is	be	VBZ
6912	7900	14	given	give	VBN
6912	7900	15	to	to	IN
6912	7900	16	children	child	NNS
6912	7900	17	,	,	,
6912	7900	18	a	a	DT
6912	7900	19	wasting	waste	VBG
6912	7900	20	away	away	RP
6912	7900	21	of	of	IN
6912	7900	22	brain	brain	NN
6912	7900	23	cells	cell	NNS
6912	7900	24	and	and	CC
6912	7900	25	muscle	muscle	NN
6912	7900	26	may	may	MD
6912	7900	27	take	take	VB
6912	7900	28	place	place	NN
6912	7900	29	and	and	CC
6912	7900	30	stunted	stunted	JJ
6912	7900	31	growth	growth	NN
6912	7900	32	will	will	MD
6912	7900	33	result	result	VB
6912	7900	34	.	.	.
6912	7901	1	The	the	DT
6912	7901	2	additional	additional	JJ
6912	7901	3	care	care	NN
6912	7901	4	in	in	IN
6912	7901	5	preparing	prepare	VBG
6912	7901	6	special	special	JJ
6912	7901	7	menus	menu	NNS
6912	7901	8	for	for	IN
6912	7901	9	children	child	NNS
6912	7901	10	is	be	VBZ
6912	7901	11	an	an	DT
6912	7901	12	effort	effort	NN
6912	7901	13	well	well	RB
6912	7901	14	worth	worth	JJ
6912	7901	15	making	make	VBG
6912	7901	16	;	;	:
6912	7901	17	its	-PRON-	PRP$
6912	7901	18	compensation	compensation	NN
6912	7901	19	is	be	VBZ
6912	7901	20	inestimable	inestimable	JJ
6912	7901	21	.	.	.
6912	7902	1	If	if	IN
6912	7902	2	from	from	IN
6912	7902	3	babyhood	babyhood	NN
6912	7902	4	a	a	DT
6912	7902	5	child	child	NN
6912	7902	6	is	be	VBZ
6912	7902	7	given	give	VBN
6912	7902	8	his	-PRON-	PRP$
6912	7902	9	own	own	JJ
6912	7902	10	special	special	JJ
6912	7902	11	diet	diet	NN
6912	7902	12	,	,	,
6912	7902	13	it	-PRON-	PRP
6912	7902	14	is	be	VBZ
6912	7902	15	possible	possible	JJ
6912	7902	16	to	to	TO
6912	7902	17	satisfy	satisfy	VB
6912	7902	18	him	-PRON-	PRP
6912	7902	19	at	at	IN
6912	7902	20	the	the	DT
6912	7902	21	table	table	NN
6912	7902	22	with	with	IN
6912	7902	23	food	food	NN
6912	7902	24	that	that	WDT
6912	7902	25	differs	differ	VBZ
6912	7902	26	from	from	IN
6912	7902	27	that	that	DT
6912	7902	28	of	of	IN
6912	7902	29	the	the	DT
6912	7902	30	rest	rest	NN
6912	7902	31	of	of	IN
6912	7902	32	the	the	DT
6912	7902	33	family	family	NN
6912	7902	34	.	.	.
6912	7903	1	Habits	habit	NNS
6912	7903	2	of	of	IN
6912	7903	3	eating	eat	VBG
6912	7903	4	plain	plain	JJ
6912	7903	5	food	food	NN
6912	7903	6	should	should	MD
6912	7903	7	be	be	VB
6912	7903	8	established	establish	VBN
6912	7903	9	in	in	IN
6912	7903	10	childhood	childhood	NN
6912	7903	11	.	.	.
6912	7904	1	Mrs.	Mrs.	NNP
6912	7904	2	Richards	Richards	NNP
6912	7904	3	says	say	VBZ
6912	7904	4	:	:	:
6912	7904	5	"	"	``
6912	7904	6	Habit	habit	NN
6912	7904	7	rather	rather	RB
6912	7904	8	than	than	IN
6912	7904	9	instinct	instinct	NN
6912	7904	10	guides	guide	NNS
6912	7904	11	civilized	civilized	JJ
6912	7904	12	man	man	NN
6912	7904	13	in	in	IN
6912	7904	14	the	the	DT
6912	7904	15	choice	choice	NN
6912	7904	16	of	of	IN
6912	7904	17	food	food	NN
6912	7904	18	.	.	.
6912	7904	19	"	"	''
6912	7905	1	Likes	like	NNS
6912	7905	2	or	or	CC
6912	7905	3	dislikes	dislikes	NN
6912	7905	4	for	for	IN
6912	7905	5	food	food	NN
6912	7905	6	should	should	MD
6912	7905	7	not	not	RB
6912	7905	8	be	be	VB
6912	7905	9	discussed	discuss	VBN
6912	7905	10	in	in	IN
6912	7905	11	the	the	DT
6912	7905	12	presence	presence	NN
6912	7905	13	of	of	IN
6912	7905	14	children	child	NNS
6912	7905	15	.	.	.
6912	7906	1	Such	such	JJ
6912	7906	2	discussions	discussion	NNS
6912	7906	3	may	may	MD
6912	7906	4	establish	establish	VB
6912	7906	5	distaste	distaste	NNP
6912	7906	6	for	for	IN
6912	7906	7	a	a	DT
6912	7906	8	food	food	NN
6912	7906	9	of	of	IN
6912	7906	10	decided	decide	VBN
6912	7906	11	nutritive	nutritive	JJ
6912	7906	12	value	value	NN
6912	7906	13	.	.	.
6912	7907	1	_	_	NNP
6912	7907	2	Regularity	Regularity	NNP
6912	7907	3	in	in	IN
6912	7907	4	feeding	feed	VBG
6912	7907	5	_	_	NNP
6912	7907	6	children	child	NNS
6912	7907	7	is	be	VBZ
6912	7907	8	most	most	RBS
6912	7907	9	important	important	JJ
6912	7907	10	.	.	.
6912	7908	1	There	there	EX
6912	7908	2	should	should	MD
6912	7908	3	be	be	VB
6912	7908	4	no	no	DT
6912	7908	5	lunches	lunch	NNS
6912	7908	6	between	between	IN
6912	7908	7	meals	meal	NNS
6912	7908	8	.	.	.
6912	7909	1	It	-PRON-	PRP
6912	7909	2	is	be	VBZ
6912	7909	3	important	important	JJ
6912	7909	4	also	also	RB
6912	7909	5	that	that	IN
6912	7909	6	a	a	DT
6912	7909	7	child	child	NN
6912	7909	8	be	be	VB
6912	7909	9	taught	teach	VBN
6912	7909	10	to	to	IN
6912	7909	11	_	_	NNP
6912	7909	12	masticate	masticate	JJ
6912	7909	13	_	_	NNP
6912	7909	14	food	food	NN
6912	7909	15	thoroughly	thoroughly	RB
6912	7909	16	.	.	.
6912	7910	1	ENERGY	energy	NN
6912	7910	2	REQUIREMENTS	requirement	NNS
6912	7910	3	OF	of	IN
6912	7910	4	CHILDREN	child	NNS
6912	7910	5	OF	of	IN
6912	7910	6	DIFFERENT	DIFFERENT	NNP
6912	7910	7	AGES.--It	AGES.--It	NNP
6912	7910	8	is	be	VBZ
6912	7910	9	difficult	difficult	JJ
6912	7910	10	to	to	TO
6912	7910	11	write	write	VB
6912	7910	12	definitely	definitely	RB
6912	7910	13	regarding	regard	VBG
6912	7910	14	the	the	DT
6912	7910	15	quantity	quantity	NN
6912	7910	16	of	of	IN
6912	7910	17	food	food	NN
6912	7910	18	that	that	WDT
6912	7910	19	should	should	MD
6912	7910	20	be	be	VB
6912	7910	21	given	give	VBN
6912	7910	22	to	to	IN
6912	7910	23	children	child	NNS
6912	7910	24	.	.	.
6912	7911	1	As	as	IN
6912	7911	2	with	with	IN
6912	7911	3	adults	adult	NNS
6912	7911	4	,	,	,
6912	7911	5	some	some	DT
6912	7911	6	children	child	NNS
6912	7911	7	require	require	VBP
6912	7911	8	more	more	JJR
6912	7911	9	than	than	IN
6912	7911	10	others	other	NNS
6912	7911	11	.	.	.
6912	7912	1	The	the	DT
6912	7912	2	personal	personal	JJ
6912	7912	3	factor	factor	NN
6912	7912	4	enters	enter	VBZ
6912	7912	5	largely	largely	RB
6912	7912	6	into	into	IN
6912	7912	7	this	this	DT
6912	7912	8	question	question	NN
6912	7912	9	.	.	.
6912	7913	1	In	in	IN
6912	7913	2	Lesson	Lesson	NNP
6912	7913	3	CXXIV	CXXIV	VBZ
6912	7913	4	the	the	DT
6912	7913	5	energy	energy	NN
6912	7913	6	requirements	requirement	NNS
6912	7913	7	of	of	IN
6912	7913	8	children	child	NNS
6912	7913	9	of	of	IN
6912	7913	10	different	different	JJ
6912	7913	11	ages	age	NNS
6912	7913	12	are	be	VBP
6912	7913	13	given	give	VBN
6912	7913	14	(	(	-LRB-
6912	7913	15	see	see	VB
6912	7913	16	_	_	NNP
6912	7913	17	Relation	Relation	NNP
6912	7913	18	of	of	IN
6912	7913	19	Age	Age	NNP
6912	7913	20	to	to	IN
6912	7913	21	Daily	Daily	NNP
6912	7913	22	Energy	Energy	NNP
6912	7913	23	Requirement	Requirement	NNP
6912	7913	24	_	_	NNP
6912	7913	25	)	)	-RRB-
6912	7913	26	.	.	.
6912	7914	1	As	as	IN
6912	7914	2	stated	state	VBN
6912	7914	3	there	there	RB
6912	7914	4	,	,	,
6912	7914	5	these	these	DT
6912	7914	6	tables	table	NNS
6912	7914	7	indicate	indicate	VBP
6912	7914	8	the	the	DT
6912	7914	9	energy	energy	NN
6912	7914	10	requirement	requirement	NN
6912	7914	11	of	of	IN
6912	7914	12	children	child	NNS
6912	7914	13	of	of	IN
6912	7914	14	normal	normal	JJ
6912	7914	15	size	size	NN
6912	7914	16	,	,	,
6912	7914	17	development	development	NN
6912	7914	18	,	,	,
6912	7914	19	and	and	CC
6912	7914	20	activity	activity	NN
6912	7914	21	.	.	.
6912	7915	1	Note	note	VB
6912	7915	2	that	that	IN
6912	7915	3	in	in	IN
6912	7915	4	the	the	DT
6912	7915	5	menus	menu	NNS
6912	7915	6	given	give	VBN
6912	7915	7	below	below	IN
6912	7915	8	the	the	DT
6912	7915	9	Calories	Calories	NNPS
6912	7915	10	derived	derive	VBN
6912	7915	11	from	from	IN
6912	7915	12	protein	protein	NN
6912	7915	13	are	be	VBP
6912	7915	14	approximately	approximately	RB
6912	7915	15	one	one	CD
6912	7915	16	seventh	seventh	JJ
6912	7915	17	of	of	IN
6912	7915	18	the	the	DT
6912	7915	19	total	total	JJ
6912	7915	20	Calories	calorie	NNS
6912	7915	21	(	(	-LRB-
6912	7915	22	see	see	VB
6912	7915	23	_	_	NNP
6912	7915	24	Daily	Daily	NNP
6912	7915	25	Protein	Protein	NNP
6912	7915	26	Requirement	Requirement	NNP
6912	7915	27	_	_	NNP
6912	7915	28	)	)	-RRB-
6912	7915	29	.	.	.
6912	7916	1	The	the	DT
6912	7916	2	following	follow	VBG
6912	7916	3	menus	menu	NNS
6912	7916	4	[	[	-LRB-
6912	7916	5	Footnote	Footnote	NNP
6912	7916	6	120	120	CD
6912	7916	7	:	:	:
6912	7916	8	Prepared	prepare	VBN
6912	7916	9	by	by	IN
6912	7916	10	Mary	Mary	NNP
6912	7916	11	Swartz	Swartz	NNP
6912	7916	12	Rose	Rose	NNP
6912	7916	13	,	,	,
6912	7916	14	Ph.D.	ph.d.	NN
6912	7916	15	,	,	,
6912	7916	16	Assistant	Assistant	NNP
6912	7916	17	Professor	Professor	NNP
6912	7916	18	of	of	IN
6912	7916	19	Nutrition	Nutrition	NNP
6912	7916	20	,	,	,
6912	7916	21	School	School	NNP
6912	7916	22	of	of	IN
6912	7916	23	Household	Household	NNP
6912	7916	24	Arts	Arts	NNPS
6912	7916	25	,	,	,
6912	7916	26	Teachers	Teachers	NNPS
6912	7916	27	College	College	NNP
6912	7916	28	,	,	,
6912	7916	29	Columbia	Columbia	NNP
6912	7916	30	University	University	NNP
6912	7916	31	(	(	-LRB-
6912	7916	32	see	see	VBP
6912	7916	33	Teachers	Teachers	NNPS
6912	7916	34	College	College	NNP
6912	7916	35	Bulletin	Bulletin	NNP
6912	7916	36	,	,	,
6912	7916	37	"	"	``
6912	7916	38	The	the	DT
6912	7916	39	Feeding	feeding	NN
6912	7916	40	of	of	IN
6912	7916	41	Young	Young	NNP
6912	7916	42	Children	Children	NNPS
6912	7916	43	,	,	,
6912	7916	44	"	"	''
6912	7916	45	pp	pp	NNP
6912	7916	46	.	.	.
6912	7917	1	6	6	CD
6912	7917	2	-	-	SYM
6912	7917	3	9	9	CD
6912	7917	4	)	)	-RRB-
6912	7917	5	.	.	.
6912	7917	6	]	]	-RRB-
6912	7918	1	for	for	IN
6912	7918	2	children	child	NNS
6912	7918	3	from	from	IN
6912	7918	4	two	two	CD
6912	7918	5	to	to	TO
6912	7918	6	twelve	twelve	CD
6912	7918	7	years	year	NNS
6912	7918	8	were	be	VBD
6912	7918	9	prepared	prepare	VBN
6912	7918	10	for	for	IN
6912	7918	11	average	average	JJ
6912	7918	12	children	child	NNS
6912	7918	13	of	of	IN
6912	7918	14	moderate	moderate	JJ
6912	7918	15	activity	activity	NN
6912	7918	16	in	in	IN
6912	7918	17	a	a	DT
6912	7918	18	family	family	NN
6912	7918	19	of	of	IN
6912	7918	20	limited	limited	JJ
6912	7918	21	income	income	NN
6912	7918	22	.	.	.
6912	7919	1	MEALS	MEALS	NNP
6912	7919	2	FOR	for	IN
6912	7919	3	ONE	one	CD
6912	7919	4	DAY	DAY	NNP
6912	7919	5	_	_	NNP
6912	7919	6	Child	Child	NNP
6912	7919	7	2	2	CD
6912	7919	8	-	-	SYM
6912	7919	9	4	4	CD
6912	7919	10	Years	Years	NNP
6912	7919	11	Old	Old	NNP
6912	7919	12	_	_	NNP
6912	7919	13	Breakfast	Breakfast	NNP
6912	7919	14	:	:	:
6912	7919	15	7:30	7:30	CD
6912	7919	16	A.M.	A.M.	NNP
6912	7919	17	Oatmeal	Oatmeal	NNP
6912	7919	18	Mush	Mush	NNP
6912	7919	19	0.8	0.8	CD
6912	7919	20	ounce	ounce	NN
6912	7919	21	dry	dry	JJ
6912	7919	22	cereal	cereal	NN
6912	7919	23	Milk	milk	NN
6912	7919	24	1	1	CD
6912	7919	25	1/2	1/2	CD
6912	7919	26	cupfuls	cupful	NNS
6912	7919	27	Stale	Stale	NNP
6912	7919	28	Bread	Bread	NNP
6912	7919	29	1	1	CD
6912	7919	30	slice	slice	NN
6912	7919	31	Orange	Orange	NNP
6912	7919	32	Juice	Juice	NNP
6912	7919	33	4	4	CD
6912	7919	34	tablespoonfuls	tablespoonful	NNS
6912	7919	35	Lunch	lunch	NN
6912	7919	36	:	:	:
6912	7919	37	11	11	CD
6912	7919	38	A.M.	A.M.	NNP
6912	7920	1	Milk	milk	NN
6912	7920	2	1	1	CD
6912	7920	3	cupful	cupful	JJ
6912	7920	4	Stale	Stale	NNP
6912	7920	5	Bread	Bread	NNP
6912	7920	6	1	1	CD
6912	7920	7	slice	slice	NN
6912	7920	8	Butter	Butter	NNP
6912	7920	9	1	1	CD
6912	7920	10	teaspoonful	teaspoonful	JJ
6912	7920	11	Dinner	dinner	NN
6912	7920	12	:	:	:
6912	7920	13	1	1	CD
6912	7920	14	P.M.	P.M.	NNP
6912	7921	1	Baked	Baked	NNP
6912	7921	2	Potato	Potato	NNP
6912	7921	3	1	1	CD
6912	7921	4	Boiled	boiled	JJ
6912	7921	5	Onion	Onion	NNP
6912	7921	6	(	(	-LRB-
6912	7921	7	Mashed	Mashed	NNP
6912	7921	8	)	)	-RRB-
6912	7921	9	1	1	CD
6912	7921	10	Bread	bread	NN
6912	7921	11	and	and	CC
6912	7921	12	Butter	Butter	NNP
6912	7921	13	1	1	CD
6912	7921	14	slice	slice	NN
6912	7921	15	Milk	milk	NN
6912	7921	16	to	to	TO
6912	7921	17	Drink	drink	VB
6912	7921	18	1	1	CD
6912	7921	19	cupful	cupful	JJ
6912	7921	20	Baked	Baked	NNP
6912	7921	21	Apple	Apple	NNP
6912	7921	22	1	1	CD
6912	7921	23	Supper	supper	NN
6912	7921	24	:	:	:
6912	7921	25	5:30	5:30	CD
6912	7921	26	P.M.	P.M.	NNP
6912	7921	27	Boiled	Boiled	NNP
6912	7921	28	Rice	Rice	NNP
6912	7921	29	1	1	CD
6912	7921	30	cupful	cupful	JJ
6912	7921	31	Milk	milk	NN
6912	7921	32	3/4	3/4	CD
6912	7921	33	cupful	cupful	JJ
6912	7921	34	Bread	bread	NN
6912	7921	35	and	and	CC
6912	7921	36	Butter	butter	NN
6912	7921	37	1	1	CD
6912	7921	38	slice	slice	NN
6912	7921	39	Fuel	fuel	NN
6912	7921	40	Value	value	NN
6912	7921	41	,	,	,
6912	7921	42	1313	1313	CD
6912	7921	43	Calories	calorie	NNS
6912	7921	44	;	;	:
6912	7921	45	Calories	calorie	NNS
6912	7921	46	derived	derive	VBN
6912	7921	47	from	from	IN
6912	7921	48	protein	protein	NN
6912	7921	49	,	,	,
6912	7921	50	191.2	191.2	CD
6912	7921	51	.	.	.
6912	7922	1	Substitutes	substitute	NNS
6912	7922	2	or	or	CC
6912	7922	3	Additions	addition	NNS
6912	7922	4	:	:	:
6912	7922	5	For	for	IN
6912	7922	6	Rolled	Rolled	NNP
6912	7922	7	Oats	Oats	NNP
6912	7922	8	or	or	CC
6912	7922	9	Rice	Rice	NNP
6912	7922	10	:	:	:
6912	7922	11	Other	other	JJ
6912	7922	12	cereals	cereal	NNS
6912	7922	13	,	,	,
6912	7922	14	such	such	JJ
6912	7922	15	as	as	IN
6912	7922	16	rolled	roll	VBN
6912	7922	17	wheat	wheat	NN
6912	7922	18	,	,	,
6912	7922	19	wheaten	wheaten	JJ
6912	7922	20	grits	grits	NNPS
6912	7922	21	,	,	,
6912	7922	22	farina	farina	NNP
6912	7922	23	,	,	,
6912	7922	24	hominy	hominy	NNP
6912	7922	25	,	,	,
6912	7922	26	and	and	CC
6912	7922	27	corn	corn	NN
6912	7922	28	-	-	HYPH
6912	7922	29	meal	meal	NN
6912	7922	30	.	.	.
6912	7923	1	For	for	IN
6912	7923	2	Orange	Orange	NNP
6912	7923	3	Juice	Juice	NNP
6912	7923	4	and	and	CC
6912	7923	5	Baked	Baked	NNP
6912	7923	6	Apple	Apple	NNP
6912	7923	7	:	:	:
6912	7923	8	Prune	Prune	NNP
6912	7923	9	pulp	pulp	NN
6912	7923	10	or	or	CC
6912	7923	11	apple	apple	NN
6912	7923	12	sauce	sauce	NN
6912	7923	13	.	.	.
6912	7924	1	For	for	IN
6912	7924	2	Onions	onion	NNS
6912	7924	3	:	:	:
6912	7924	4	Spinach	spinach	NN
6912	7924	5	,	,	,
6912	7924	6	strained	strained	JJ
6912	7924	7	peas	pea	NNS
6912	7924	8	,	,	,
6912	7924	9	stewed	stew	VBD
6912	7924	10	celery	celery	NN
6912	7924	11	,	,	,
6912	7924	12	carrots	carrot	NNS
6912	7924	13	,	,	,
6912	7924	14	or	or	CC
6912	7924	15	cauliflower	cauliflower	NN
6912	7924	16	tips	tip	NNS
6912	7924	17	.	.	.
6912	7925	1	An	an	DT
6912	7925	2	egg	egg	NN
6912	7925	3	may	may	MD
6912	7925	4	be	be	VB
6912	7925	5	added	add	VBN
6912	7925	6	every	every	DT
6912	7925	7	day	day	NN
6912	7925	8	,	,	,
6912	7925	9	and	and	CC
6912	7925	10	should	should	MD
6912	7925	11	be	be	VB
6912	7925	12	included	include	VBN
6912	7925	13	at	at	IN
6912	7925	14	least	least	RBS
6912	7925	15	two	two	CD
6912	7925	16	or	or	CC
6912	7925	17	three	three	CD
6912	7925	18	times	time	NNS
6912	7925	19	a	a	DT
6912	7925	20	week	week	NN
6912	7925	21	.	.	.
6912	7926	1	These	these	DT
6912	7926	2	changes	change	NNS
6912	7926	3	will	will	MD
6912	7926	4	alter	alter	VB
6912	7926	5	the	the	DT
6912	7926	6	cost	cost	NN
6912	7926	7	somewhat	somewhat	RB
6912	7926	8	.	.	.
6912	7927	1	_	_	NNP
6912	7927	2	Child	Child	NNP
6912	7927	3	4	4	CD
6912	7927	4	-	-	SYM
6912	7927	5	8	8	CD
6912	7927	6	Years	Years	NNP
6912	7927	7	Old	Old	NNP
6912	7927	8	_	_	NNP
6912	7927	9	Breakfast	Breakfast	NNP
6912	7927	10	:	:	:
6912	7927	11	Oatmeal	oatmeal	VB
6912	7927	12	1	1	CD
6912	7927	13	1/2	1/2	CD
6912	7927	14	ounces	ounce	NNS
6912	7927	15	dry	dry	VBP
6912	7927	16	cereal	cereal	NN
6912	7927	17	Top	Top	NNP
6912	7927	18	Milk	milk	NN
6912	7927	19	4	4	CD
6912	7927	20	ounces	ounce	NNS
6912	7927	21	Stewed	stew	VBD
6912	7927	22	Prunes	Prunes	NNP
6912	7927	23	4	4	CD
6912	7927	24	or	or	CC
6912	7927	25	5	5	CD
6912	7927	26	Toast	toast	NN
6912	7927	27	1	1	CD
6912	7927	28	slice	slice	NN
6912	7927	29	Milk	milk	NN
6912	7927	30	to	to	TO
6912	7927	31	Drink	drink	VB
6912	7927	32	6	6	CD
6912	7927	33	ounces	ounce	NNS
6912	7927	34	Dinner	dinner	NN
6912	7927	35	:	:	:
6912	7927	36	Pea	Pea	NNP
6912	7927	37	Soup	Soup	NNP
6912	7927	38	1	1	CD
6912	7927	39	cupful	cupful	JJ
6912	7927	40	Croutons	crouton	NNS
6912	7927	41	1	1	CD
6912	7927	42	slice	slice	NN
6912	7927	43	bread	bread	NN
6912	7927	44	Boiled	Boiled	NNP
6912	7927	45	Onions	Onions	NNP
6912	7927	46	2	2	CD
6912	7927	47	small	small	JJ
6912	7927	48	Baked	Baked	NNP
6912	7927	49	Potato	Potato	NNP
6912	7927	50	1	1	CD
6912	7927	51	large	large	JJ
6912	7927	52	Molasses	Molasses	NNP
6912	7927	53	Cookies	Cookies	NNPS
6912	7927	54	2	2	CD
6912	7927	55	Supper	supper	NN
6912	7927	56	:	:	:
6912	7927	57	Cream	Cream	NNP
6912	7927	58	Toast	Toast	NNP
6912	7927	59	2	2	CD
6912	7927	60	slices	slice	NNS
6912	7927	61	bread	bread	NN
6912	7927	62	Rice	Rice	NNP
6912	7927	63	Pudding	Pudding	NNP
6912	7927	64	with	with	IN
6912	7927	65	Milk	Milk	NNP
6912	7927	66	and	and	CC
6912	7927	67	Sugar	Sugar	NNP
6912	7927	68	1	1	CD
6912	7927	69	cupful	cupful	JJ
6912	7927	70	Milk	milk	NN
6912	7927	71	to	to	IN
6912	7927	72	Drink	drink	NN
6912	7927	73	5	5	CD
6912	7927	74	ounces	ounce	NNS
6912	7927	75	Fuel	fuel	NN
6912	7927	76	Value	value	NN
6912	7927	77	,	,	,
6912	7927	78	1892	1892	CD
6912	7927	79	Calories	calorie	NNS
6912	7927	80	;	;	:
6912	7927	81	Calories	calorie	NNS
6912	7927	82	derived	derive	VBN
6912	7927	83	from	from	IN
6912	7927	84	protein	protein	NN
6912	7927	85	,	,	,
6912	7927	86	261.6	261.6	CD
6912	7927	87	.	.	.
6912	7928	1	Substitutes	substitute	NNS
6912	7928	2	or	or	CC
6912	7928	3	Additions	addition	NNS
6912	7928	4	:	:	:
6912	7928	5	For	for	IN
6912	7928	6	Rolled	Rolled	NNP
6912	7928	7	Oats	Oats	NNP
6912	7928	8	:	:	:
6912	7928	9	Other	other	JJ
6912	7928	10	cereals	cereal	NNS
6912	7928	11	,	,	,
6912	7928	12	as	as	IN
6912	7928	13	suggested	suggest	VBN
6912	7928	14	on	on	IN
6912	7928	15	previous	previous	JJ
6912	7928	16	page	page	NN
6912	7928	17	.	.	.
6912	7929	1	For	for	IN
6912	7929	2	Onions	Onions	NNPS
6912	7929	3	and	and	CC
6912	7929	4	Peas	Peas	NNPS
6912	7929	5	:	:	:
6912	7929	6	Strained	strain	VBN
6912	7929	7	dried	dry	VBN
6912	7929	8	beans	bean	NNS
6912	7929	9	;	;	:
6912	7929	10	other	other	JJ
6912	7929	11	vegetables	vegetable	NNS
6912	7929	12	carefully	carefully	RB
6912	7929	13	cooked	cook	VBN
6912	7929	14	;	;	:
6912	7929	15	fresh	fresh	JJ
6912	7929	16	lettuce	lettuce	NN
6912	7929	17	.	.	.
6912	7930	1	For	for	IN
6912	7930	2	Prunes	prune	NNS
6912	7930	3	:	:	:
6912	7930	4	Fresh	fresh	JJ
6912	7930	5	ripe	ripe	JJ
6912	7930	6	apples	apple	NNS
6912	7930	7	,	,	,
6912	7930	8	baked	baked	JJ
6912	7930	9	bananas	banana	NNS
6912	7930	10	,	,	,
6912	7930	11	other	other	JJ
6912	7930	12	mild	mild	JJ
6912	7930	13	fruits	fruit	NNS
6912	7930	14	well	well	RB
6912	7930	15	cooked	cook	VBN
6912	7930	16	.	.	.
6912	7931	1	For	for	IN
6912	7931	2	Rice	Rice	NNP
6912	7931	3	Pudding	Pudding	NNP
6912	7931	4	:	:	:
6912	7931	5	Junkets	Junkets	NNP
6912	7931	6	,	,	,
6912	7931	7	custards	custards	NNPS
6912	7931	8	,	,	,
6912	7931	9	blanc	blanc	NN
6912	7931	10	manges	mange	NNS
6912	7931	11	,	,	,
6912	7931	12	bread	bread	NN
6912	7931	13	puddings	pudding	NNS
6912	7931	14	,	,	,
6912	7931	15	and	and	CC
6912	7931	16	other	other	JJ
6912	7931	17	very	very	RB
6912	7931	18	simple	simple	JJ
6912	7931	19	desserts	dessert	NNS
6912	7931	20	.	.	.
6912	7932	1	For	for	IN
6912	7932	2	Cookies	cookie	NNS
6912	7932	3	:	:	:
6912	7932	4	Gingerbread	Gingerbread	NNP
6912	7932	5	,	,	,
6912	7932	6	sponge	sponge	JJ
6912	7932	7	cake	cake	NN
6912	7932	8	,	,	,
6912	7932	9	or	or	CC
6912	7932	10	very	very	RB
6912	7932	11	plain	plain	JJ
6912	7932	12	cookies	cookie	NNS
6912	7932	13	.	.	.
6912	7933	1	_	_	NNP
6912	7933	2	Child	Child	NNP
6912	7933	3	8	8	CD
6912	7933	4	-	-	SYM
6912	7933	5	12	12	CD
6912	7933	6	Years	year	NNS
6912	7933	7	Old	Old	NNP
6912	7933	8	_	_	NNP
6912	7933	9	Breakfast	Breakfast	NNP
6912	7933	10	:	:	:
6912	7933	11	Oatmeal	Oatmeal	NNP
6912	7933	12	Mush	Mush	NNP
6912	7933	13	1	1	CD
6912	7933	14	1/2	1/2	CD
6912	7933	15	ounces	ounce	NNS
6912	7933	16	dry	dry	JJ
6912	7933	17	cereal	cereal	NN
6912	7933	18	Top	Top	NNP
6912	7933	19	Milk	Milk	NNP
6912	7933	20	6	6	CD
6912	7933	21	ounces	ounce	NNS
6912	7933	22	Stewed	stew	VBD
6912	7933	23	Prunes	Prunes	NNP
6912	7933	24	6	6	CD
6912	7933	25	or	or	CC
6912	7933	26	7	7	CD
6912	7933	27	Toast	Toast	NNP
6912	7933	28	2	2	CD
6912	7933	29	slices	slice	VBZ
6912	7933	30	Milk	milk	NN
6912	7933	31	to	to	TO
6912	7933	32	Drink	drink	VB
6912	7933	33	6	6	CD
6912	7933	34	ounces	ounce	NNS
6912	7933	35	Luncheon	Luncheon	NNP
6912	7933	36	:	:	:
6912	7933	37	Pea	Pea	NNP
6912	7933	38	Soup	Soup	NNP
6912	7933	39	1	1	CD
6912	7933	40	cupful	cupful	JJ
6912	7933	41	Boiled	Boiled	NNP
6912	7933	42	Onions	Onions	NNP
6912	7933	43	2	2	CD
6912	7933	44	small	small	JJ
6912	7933	45	Baked	Baked	NNP
6912	7933	46	Potato	Potato	NNP
6912	7933	47	1	1	CD
6912	7933	48	large	large	JJ
6912	7933	49	Bread	bread	NN
6912	7933	50	and	and	CC
6912	7933	51	Butter	butter	NN
6912	7933	52	2	2	CD
6912	7933	53	slices	slice	NNS
6912	7933	54	bread	bread	NN
6912	7933	55	Molasses	Molasses	NNP
6912	7933	56	Cookies	Cookies	NNPS
6912	7933	57	3	3	CD
6912	7933	58	cookies	cookie	NNS
6912	7933	59	Dinner	dinner	NN
6912	7933	60	:	:	:
6912	7933	61	Baked	Baked	NNP
6912	7933	62	Haddock	Haddock	NNP
6912	7933	63	small	small	JJ
6912	7933	64	serving	serve	VBG
6912	7933	65	(	(	-LRB-
6912	7933	66	2	2	CD
6912	7933	67	ounces	ounce	NNS
6912	7933	68	)	)	-RRB-
6912	7933	69	Creamed	Creamed	NNP
6912	7933	70	Hashed	Hashed	NNP
6912	7933	71	Potato	Potato	NNP
6912	7933	72	3/4	3/4	CD
6912	7933	73	cupful	cupful	JJ
6912	7933	74	Spinach	spinach	NN
6912	7933	75	1/2	1/2	CD
6912	7933	76	cupful	cupful	JJ
6912	7933	77	Bread	bread	NN
6912	7933	78	and	and	CC
6912	7933	79	Butter	Butter	NNP
6912	7933	80	2	2	CD
6912	7933	81	slices	slice	VBZ
6912	7933	82	Rice	Rice	NNP
6912	7933	83	Pudding	Pudding	NNP
6912	7933	84	--	--	:
6912	7933	85	Milk	Milk	NNP
6912	7933	86	and	and	CC
6912	7933	87	Sugar	Sugar	NNP
6912	7933	88	1	1	CD
6912	7933	89	cupful	cupful	JJ
6912	7933	90	Fuel	fuel	NN
6912	7933	91	Value	value	NN
6912	7933	92	,	,	,
6912	7933	93	2420	2420	CD
6912	7933	94	Calories	calorie	NNS
6912	7933	95	;	;	:
6912	7933	96	Calories	calorie	NNS
6912	7933	97	derived	derive	VBN
6912	7933	98	from	from	IN
6912	7933	99	protein	protein	NN
6912	7933	100	,	,	,
6912	7933	101	345.6	345.6	CD
6912	7933	102	.	.	.
6912	7934	1	Substitutes	substitute	NNS
6912	7934	2	or	or	CC
6912	7934	3	Additions	addition	NNS
6912	7934	4	:	:	:
6912	7934	5	For	for	IN
6912	7934	6	Rolled	Rolled	NNP
6912	7934	7	Oats	Oats	NNP
6912	7934	8	:	:	:
6912	7934	9	Other	other	JJ
6912	7934	10	cereals	cereal	NNS
6912	7934	11	thoroughly	thoroughly	RB
6912	7934	12	cooked	cook	VBN
6912	7934	13	.	.	.
6912	7935	1	For	for	IN
6912	7935	2	Haddock	Haddock	NNP
6912	7935	3	:	:	:
6912	7935	4	Rare	rare	JJ
6912	7935	5	beefsteak	beefsteak	NN
6912	7935	6	,	,	,
6912	7935	7	roast	roast	NN
6912	7935	8	beef	beef	NN
6912	7935	9	,	,	,
6912	7935	10	or	or	CC
6912	7935	11	mutton	mutton	NN
6912	7935	12	chops	chop	NNS
6912	7935	13	;	;	:
6912	7935	14	other	other	JJ
6912	7935	15	fish	fish	NN
6912	7935	16	,	,	,
6912	7935	17	especially	especially	RB
6912	7935	18	white	white	JJ
6912	7935	19	varieties	variety	NNS
6912	7935	20	.	.	.
6912	7936	1	For	for	IN
6912	7936	2	Prunes	prune	NNS
6912	7936	3	:	:	:
6912	7936	4	Any	any	DT
6912	7936	5	mild	mild	JJ
6912	7936	6	ripe	ripe	JJ
6912	7936	7	fruit	fruit	NN
6912	7936	8	uncooked	uncooked	JJ
6912	7936	9	or	or	CC
6912	7936	10	cooked	cook	VBN
6912	7936	11	.	.	.
6912	7937	1	For	for	IN
6912	7937	2	Onions	onion	NNS
6912	7937	3	:	:	:
6912	7937	4	String	string	NN
6912	7937	5	beans	bean	NNS
6912	7937	6	,	,	,
6912	7937	7	stewed	stew	VBN
6912	7937	8	celery	celery	NN
6912	7937	9	,	,	,
6912	7937	10	beets	beet	NNS
6912	7937	11	,	,	,
6912	7937	12	squash	squash	NN
6912	7937	13	.	.	.
6912	7938	1	Peas	pea	NNS
6912	7938	2	or	or	CC
6912	7938	3	Spinach	spinach	NN
6912	7938	4	:	:	:
6912	7938	5	Turnips	turnip	NNS
6912	7938	6	or	or	CC
6912	7938	7	cauliflower	cauliflower	NN
6912	7938	8	.	.	.
6912	7939	1	_	_	NNP
6912	7939	2	Suggestive	Suggestive	NNP
6912	7939	3	Dietary	Dietary	NNP
6912	7939	4	for	for	IN
6912	7939	5	Child	child	NN
6912	7939	6	who	who	WP
6912	7939	7	will	will	MD
6912	7939	8	not	not	RB
6912	7939	9	Drink	drink	VB
6912	7939	10	Milk	milk	NN
6912	7939	11	,	,	,
6912	7939	12	Age	age	NN
6912	7939	13	5	5	CD
6912	7939	14	Years	Years	NNPS
6912	7939	15	_	_	NNP
6912	7939	16	(	(	-LRB-
6912	7939	17	1	1	CD
6912	7939	18	quart	quart	NN
6912	7939	19	milk	milk	NN
6912	7939	20	concealed	conceal	VBN
6912	7939	21	in	in	IN
6912	7939	22	the	the	DT
6912	7939	23	menu	menu	NN
6912	7939	24	.	.	.
6912	7939	25	)	)	-RRB-
6912	7940	1	Breakfast	breakfast	NN
6912	7940	2	:	:	:
6912	7940	3	7	7	CD
6912	7940	4	A.M.	A.M.	NNP
6912	7940	5	Oatmeal	Oatmeal	NNP
6912	7940	6	1/4	1/4	CD
6912	7940	7	cup	cup	NN
6912	7940	8	cereal	cereal	NN
6912	7940	9	cooked	cook	VBN
6912	7940	10	in	in	IN
6912	7940	11	1	1	CD
6912	7940	12	cupful	cupful	JJ
6912	7940	13	milk	milk	NN
6912	7940	14	Creamy	Creamy	NNP
6912	7940	15	Egg	Egg	NNP
6912	7940	16	on	on	IN
6912	7940	17	Toast	Toast	NNP
6912	7940	18	1	1	CD
6912	7940	19	egg	egg	NN
6912	7940	20	yolk	yolk	NN
6912	7940	21	with	with	IN
6912	7940	22	1/2	1/2	CD
6912	7940	23	slice	slice	NN
6912	7940	24	bread	bread	NN
6912	7940	25	and	and	CC
6912	7940	26	1/4	1/4	CD
6912	7940	27	cupful	cupful	JJ
6912	7940	28	milk	milk	NN
6912	7940	29	Cocoa	Cocoa	NNP
6912	7940	30	1	1	CD
6912	7940	31	teaspoonful	teaspoonful	JJ
6912	7940	32	cocoa	cocoa	NN
6912	7940	33	and	and	CC
6912	7940	34	1/4	1/4	CD
6912	7940	35	cupful	cupful	JJ
6912	7940	36	milk	milk	NN
6912	7940	37	10	10	CD
6912	7940	38	A.M.	A.M.	NNP
6912	7940	39	"	"	``
6912	7940	40	Zwieback	Zwieback	NNP
6912	7940	41	"	"	''
6912	7940	42	and	and	CC
6912	7940	43	Cream	cream	NN
6912	7940	44	1	1	CD
6912	7940	45	piece	piece	NN
6912	7940	46	"	"	``
6912	7940	47	zwieback	zwieback	NN
6912	7940	48	"	"	''
6912	7940	49	and	and	CC
6912	7940	50	1	1	CD
6912	7940	51	tablespoonful	tablespoonful	JJ
6912	7940	52	cream	cream	NN
6912	7940	53	1:30	1:30	CD
6912	7940	54	P.M.	P.M.	NNP
6912	7941	1	Spinach	Spinach	NNP
6912	7941	2	Soup	Soup	NNP
6912	7941	3	4	4	CD
6912	7941	4	ounces	ounce	NNS
6912	7941	5	Baked	Baked	NNP
6912	7941	6	Potato	Potato	NNP
6912	7941	7	with	with	IN
6912	7941	8	1	1	CD
6912	7941	9	potato	potato	NN
6912	7941	10	and	and	CC
6912	7941	11	2	2	CD
6912	7941	12	tablespoonfuls	tablespoonful	NNS
6912	7941	13	Cream	Cream	NNP
6912	7941	14	cream	cream	NN
6912	7941	15	Bread	Bread	NNP
6912	7941	16	and	and	CC
6912	7941	17	Butter	butter	NN
6912	7941	18	1	1	CD
6912	7941	19	slice	slice	NN
6912	7941	20	Caramel	Caramel	NNP
6912	7941	21	Junket	Junket	NNP
6912	7941	22	1	1	CD
6912	7941	23	1/2	1/2	CD
6912	7941	24	cupfuls	cupful	NNS
6912	7941	25	5:30	5:30	CD
6912	7941	26	P.M.	P.M.	NNP
6912	7941	27	Rice	Rice	NNP
6912	7941	28	and	and	CC
6912	7941	29	Prunes	Prunes	NNP
6912	7941	30	2	2	CD
6912	7941	31	tablespoonfuls	tablespoonful	NNS
6912	7941	32	rice	rice	NN
6912	7941	33	cooked	cook	VBN
6912	7941	34	in	in	IN
6912	7941	35	1/2	1/2	CD
6912	7941	36	cupful	cupful	JJ
6912	7941	37	milk	milk	NN
6912	7941	38	,	,	,
6912	7941	39	and	and	CC
6912	7941	40	5	5	CD
6912	7941	41	prunes	prune	NNS
6912	7941	42	"	"	``
6912	7941	43	Zwieback	Zwieback	NNP
6912	7941	44	"	"	''
6912	7941	45	1	1	CD
6912	7941	46	slice	slice	NN
6912	7941	47	Total	Total	NNP
6912	7941	48	Calories	Calories	NNPS
6912	7941	49	,	,	,
6912	7941	50	1431	1431	CD
6912	7941	51	;	;	:
6912	7941	52	Calories	calorie	NNS
6912	7941	53	from	from	IN
6912	7941	54	protein	protein	NN
6912	7941	55	,	,	,
6912	7941	56	207.6	207.6	CD
6912	7941	57	.	.	.
6912	7942	1	QUESTIONS	questions	NN
6912	7942	2	Give	give	VB
6912	7942	3	at	at	RB
6912	7942	4	least	least	RBS
6912	7942	5	three	three	CD
6912	7942	6	reasons	reason	NNS
6912	7942	7	why	why	WRB
6912	7942	8	young	young	JJ
6912	7942	9	children	child	NNS
6912	7942	10	should	should	MD
6912	7942	11	have	have	VB
6912	7942	12	different	different	JJ
6912	7942	13	food	food	NN
6912	7942	14	from	from	IN
6912	7942	15	adults	adult	NNS
6912	7942	16	.	.	.
6912	7943	1	Why	why	WRB
6912	7943	2	are	be	VBP
6912	7943	3	not	not	RB
6912	7943	4	ready	ready	JJ
6912	7943	5	-	-	HYPH
6912	7943	6	to	to	TO
6912	7943	7	-	-	HYPH
6912	7943	8	serve	serve	VB
6912	7943	9	cereals	cereal	NNS
6912	7943	10	suitable	suitable	JJ
6912	7943	11	staple	staple	JJ
6912	7943	12	foods	food	NNS
6912	7943	13	for	for	IN
6912	7943	14	young	young	JJ
6912	7943	15	children	child	NNS
6912	7943	16	?	?	.
6912	7944	1	What	what	WP
6912	7944	2	are	be	VBP
6912	7944	3	the	the	DT
6912	7944	4	advantages	advantage	NNS
6912	7944	5	of	of	IN
6912	7944	6	using	use	VBG
6912	7944	7	whole	whole	JJ
6912	7944	8	grains	grain	NNS
6912	7944	9	for	for	IN
6912	7944	10	children	child	NNS
6912	7944	11	's	's	POS
6912	7944	12	food	food	NN
6912	7944	13	?	?	.
6912	7945	1	Why	why	WRB
6912	7945	2	not	not	RB
6912	7945	3	serve	serve	VB
6912	7945	4	sugar	sugar	NN
6912	7945	5	with	with	IN
6912	7945	6	breakfast	breakfast	NN
6912	7945	7	cereals	cereal	NNS
6912	7945	8	for	for	IN
6912	7945	9	children	child	NNS
6912	7945	10	?	?	.
6912	7946	1	Why	why	WRB
6912	7946	2	is	be	VBZ
6912	7946	3	not	not	RB
6912	7946	4	meat	meat	VB
6912	7946	5	a	a	DT
6912	7946	6	desirable	desirable	JJ
6912	7946	7	food	food	NN
6912	7946	8	for	for	IN
6912	7946	9	most	most	JJS
6912	7946	10	young	young	JJ
6912	7946	11	children	child	NNS
6912	7946	12	?	?	.
6912	7947	1	Why	why	WRB
6912	7947	2	are	be	VBP
6912	7947	3	fresh	fresh	JJ
6912	7947	4	vegetables	vegetable	NNS
6912	7947	5	and	and	CC
6912	7947	6	fruits	fruit	NNS
6912	7947	7	such	such	JJ
6912	7947	8	necessary	necessary	JJ
6912	7947	9	foods	food	NNS
6912	7947	10	for	for	IN
6912	7947	11	children	child	NNS
6912	7947	12	?	?	.
6912	7948	1	LESSON	LESSON	NNP
6912	7948	2	CLXIII	CLXIII	NNP
6912	7948	3	PLANNING	planning	NN
6912	7948	4	AND	and	CC
6912	7948	5	PREPARING	preparing	NN
6912	7948	6	MENUS	menu	NNS
6912	7948	7	FOR	for	IN
6912	7948	8	CHILDREN	child	NNS
6912	7948	9	Plan	plan	NN
6912	7948	10	[	[	-LRB-
6912	7948	11	Footnote	footnote	NN
6912	7948	12	121	121	CD
6912	7948	13	:	:	:
6912	7948	14	See	See	NNP
6912	7948	15	Footnote	Footnote	NNP
6912	7948	16	72	72	CD
6912	7948	17	.	.	.
6912	7948	18	]	]	-RRB-
6912	7949	1	a	a	DT
6912	7949	2	day	day	NN
6912	7949	3	's	's	POS
6912	7949	4	feeding	feeding	NN
6912	7949	5	for	for	IN
6912	7949	6	a	a	DT
6912	7949	7	child	child	NN
6912	7949	8	of	of	IN
6912	7949	9	five	five	CD
6912	7949	10	years	year	NNS
6912	7949	11	,	,	,
6912	7949	12	meeting	meet	VBG
6912	7949	13	the	the	DT
6912	7949	14	total	total	JJ
6912	7949	15	energy	energy	NN
6912	7949	16	and	and	CC
6912	7949	17	the	the	DT
6912	7949	18	protein	protein	NN
6912	7949	19	requirements	requirement	NNS
6912	7949	20	.	.	.
6912	7950	1	Prepare	prepare	VB
6912	7950	2	these	these	DT
6912	7950	3	foods	food	NNS
6912	7950	4	.	.	.
6912	7951	1	LESSON	LESSON	NNP
6912	7951	2	CLXIV	CLXIV	NNP
6912	7951	3	REVIEW	REVIEW	NNP
6912	7951	4	--	--	:
6912	7951	5	MEAL	MEAL	NNP
6912	7951	6	COOKING	COOKING	NNP
6912	7951	7	MENU	MENU	NNP
6912	7951	8	Creamed	cream	VBD
6912	7951	9	Vegetable	Vegetable	NNP
6912	7951	10	Apricot	Apricot	NNP
6912	7951	11	Dainty	Dainty	NNP
6912	7951	12	Coffee	Coffee	NNP
6912	7951	13	See	See	NNP
6912	7951	14	Lesson	Lesson	NNP
6912	7951	15	XIV	XIV	NNP
6912	7951	16	for	for	IN
6912	7951	17	suggestions	suggestion	NNS
6912	7951	18	regarding	regard	VBG
6912	7951	19	the	the	DT
6912	7951	20	preparation	preparation	NN
6912	7951	21	of	of	IN
6912	7951	22	the	the	DT
6912	7951	23	lesson	lesson	NN
6912	7951	24	.	.	.
6912	7952	1	LESSON	LESSON	NNP
6912	7952	2	CLXV	CLXV	NNP
6912	7952	3	HOME	home	NN
6912	7952	4	PROJECTS	project	NNS
6912	7952	5	[	[	-LRB-
6912	7952	6	Footnote	Footnote	NNP
6912	7952	7	122	122	CD
6912	7952	8	:	:	:
6912	7952	9	See	see	VB
6912	7952	10	Lesson	Lesson	NNP
6912	7952	11	IX	IX	NNP
6912	7952	12	.	.	.
6912	7952	13	]	]	-RRB-
6912	7953	1	SUGGESTIONS	SUGGESTIONS	NNP
6912	7953	2	FOR	for	IN
6912	7953	3	HOME	home	NN
6912	7953	4	WORK.--Plan	work.--plan	NN
6912	7953	5	a	a	DT
6912	7953	6	week	week	NN
6912	7953	7	's	's	POS
6912	7953	8	diet	diet	NN
6912	7953	9	for	for	IN
6912	7953	10	a	a	DT
6912	7953	11	small	small	JJ
6912	7953	12	sister	sister	NN
6912	7953	13	,	,	,
6912	7953	14	brother	brother	NN
6912	7953	15	,	,	,
6912	7953	16	or	or	CC
6912	7953	17	other	other	JJ
6912	7953	18	child	child	NN
6912	7953	19	in	in	IN
6912	7953	20	whom	whom	WP
6912	7953	21	you	-PRON-	PRP
6912	7953	22	are	be	VBP
6912	7953	23	interested	interested	JJ
6912	7953	24	.	.	.
6912	7954	1	(	(	-LRB-
6912	7954	2	Follow	Follow	NNP
6912	7954	3	suggestions	suggestion	NNS
6912	7954	4	given	give	VBN
6912	7954	5	in	in	IN
6912	7954	6	Lesson	Lesson	NNP
6912	7954	7	CLXII	CLXII	NNP
6912	7954	8	.	.	.
6912	7954	9	)	)	-RRB-
6912	7955	1	Calculate	calculate	VB
6912	7955	2	the	the	DT
6912	7955	3	total	total	JJ
6912	7955	4	Calorific	Calorific	NNP
6912	7955	5	value	value	NN
6912	7955	6	and	and	CC
6912	7955	7	Calories	calorie	NNS
6912	7955	8	derived	derive	VBN
6912	7955	9	from	from	IN
6912	7955	10	protein	protein	NN
6912	7955	11	.	.	.
6912	7956	1	Does	do	VBZ
6912	7956	2	your	-PRON-	PRP$
6912	7956	3	menu	menu	NN
6912	7956	4	consist	consist	VB
6912	7956	5	of	of	IN
6912	7956	6	foods	food	NNS
6912	7956	7	which	which	WDT
6912	7956	8	furnish	furnish	VBP
6912	7956	9	the	the	DT
6912	7956	10	proper	proper	JJ
6912	7956	11	Calorific	Calorific	NNP
6912	7956	12	value	value	NN
6912	7956	13	and	and	CC
6912	7956	14	Calories	calorie	NNS
6912	7956	15	derived	derive	VBN
6912	7956	16	from	from	IN
6912	7956	17	protein	protein	NN
6912	7956	18	?	?	.
6912	7957	1	SUPPOSED	SUPPOSED	NNP
6912	7957	2	AIMS	aim	NNS
6912	7957	3	:	:	:
6912	7957	4	(	(	-LRB-
6912	7957	5	1	1	LS
6912	7957	6	)	)	-RRB-
6912	7957	7	If	if	IN
6912	7957	8	your	-PRON-	PRP$
6912	7957	9	menus	menu	NNS
6912	7957	10	do	do	VBP
6912	7957	11	not	not	RB
6912	7957	12	conform	conform	VB
6912	7957	13	to	to	IN
6912	7957	14	the	the	DT
6912	7957	15	requirements	requirement	NNS
6912	7957	16	,	,	,
6912	7957	17	to	to	TO
6912	7957	18	change	change	VB
6912	7957	19	them	-PRON-	PRP
6912	7957	20	so	so	IN
6912	7957	21	as	as	IN
6912	7957	22	to	to	TO
6912	7957	23	meet	meet	VB
6912	7957	24	the	the	DT
6912	7957	25	requirements	requirement	NNS
6912	7957	26	of	of	IN
6912	7957	27	the	the	DT
6912	7957	28	young	young	JJ
6912	7957	29	child	child	NN
6912	7957	30	.	.	.
6912	7958	1	(	(	-LRB-
6912	7958	2	2	2	LS
6912	7958	3	)	)	-RRB-
6912	7958	4	If	if	IN
6912	7958	5	possible	possible	JJ
6912	7958	6	,	,	,
6912	7958	7	to	to	TO
6912	7958	8	arrange	arrange	VB
6912	7958	9	to	to	TO
6912	7958	10	have	have	VB
6912	7958	11	your	-PRON-	PRP$
6912	7958	12	menus	menu	NNS
6912	7958	13	prepared	prepared	JJ
6912	7958	14	and	and	CC
6912	7958	15	fed	feed	VBN
6912	7958	16	to	to	IN
6912	7958	17	the	the	DT
6912	7958	18	child	child	NN
6912	7958	19	,	,	,
6912	7958	20	assisting	assist	VBG
6912	7958	21	as	as	RB
6912	7958	22	much	much	RB
6912	7958	23	as	as	IN
6912	7958	24	possible	possible	JJ
6912	7958	25	in	in	IN
6912	7958	26	the	the	DT
6912	7958	27	preparation	preparation	NN
6912	7958	28	of	of	IN
6912	7958	29	the	the	DT
6912	7958	30	food	food	NN
6912	7958	31	and	and	CC
6912	7958	32	in	in	IN
6912	7958	33	the	the	DT
6912	7958	34	feeding	feeding	NN
6912	7958	35	of	of	IN
6912	7958	36	the	the	DT
6912	7958	37	child	child	NN
6912	7958	38	.	.	.
6912	7959	1	DIVISION	DIVISION	NNP
6912	7959	2	SEVENTEEN	SEVENTEEN	VBZ
6912	7959	3	FOOD	food	NN
6912	7959	4	PRESERVATION	PRESERVATION	VBN
6912	7959	5	LESSON	lesson	NN
6912	7959	6	CLXVI	clxvi	VB
6912	7959	7	THE	the	DT
6912	7959	8	PRINCIPLES	principle	NNS
6912	7959	9	OF	of	IN
6912	7959	10	PRESERVING	preserve	VBG
6912	7959	11	FOOD	food	NN
6912	7959	12	WHY	why	WRB
6912	7959	13	FOODS	FOODS	NNP
6912	7959	14	SPOIL.--Most	spoil.--most	NN
6912	7959	15	foods	food	NNS
6912	7959	16	spoil	spoil	VBP
6912	7959	17	or	or	CC
6912	7959	18	change	change	VBP
6912	7959	19	readily,--fruits	readily,--fruits	,
6912	7959	20	decay	decay	NN
6912	7959	21	,	,	,
6912	7959	22	milk	milk	NN
6912	7959	23	sours	sour	NNS
6912	7959	24	,	,	,
6912	7959	25	butter	butter	NN
6912	7959	26	becomes	become	VBZ
6912	7959	27	rancid	rancid	NN
6912	7959	28	,	,	,
6912	7959	29	and	and	CC
6912	7959	30	meat	meat	NN
6912	7959	31	putrefies	putrefie	NNS
6912	7959	32	.	.	.
6912	7960	1	Knowledge	knowledge	NN
6912	7960	2	concerning	concern	VBG
6912	7960	3	the	the	DT
6912	7960	4	spoiling	spoiling	NN
6912	7960	5	of	of	IN
6912	7960	6	foods	food	NNS
6912	7960	7	makes	make	VBZ
6912	7960	8	it	-PRON-	PRP
6912	7960	9	possible	possible	JJ
6912	7960	10	for	for	IN
6912	7960	11	the	the	DT
6912	7960	12	housekeeper	housekeeper	NN
6912	7960	13	to	to	TO
6912	7960	14	preserve	preserve	VB
6912	7960	15	foods	food	NNS
6912	7960	16	from	from	IN
6912	7960	17	one	one	CD
6912	7960	18	season	season	NN
6912	7960	19	to	to	IN
6912	7960	20	another	another	DT
6912	7960	21	;	;	:
6912	7960	22	it	-PRON-	PRP
6912	7960	23	gives	give	VBZ
6912	7960	24	her	-PRON-	PRP
6912	7960	25	the	the	DT
6912	7960	26	assurance	assurance	NN
6912	7960	27	that	that	WDT
6912	7960	28	her	-PRON-	PRP$
6912	7960	29	preserved	preserve	VBN
6912	7960	30	fruit	fruit	NN
6912	7960	31	will	will	MD
6912	7960	32	"	"	``
6912	7960	33	keep	keep	VB
6912	7960	34	.	.	.
6912	7960	35	"	"	''
6912	7961	1	The	the	DT
6912	7961	2	decay	decay	NN
6912	7961	3	of	of	IN
6912	7961	4	foods	food	NNS
6912	7961	5	is	be	VBZ
6912	7961	6	due	due	JJ
6912	7961	7	largely	largely	RB
6912	7961	8	to	to	IN
6912	7961	9	the	the	DT
6912	7961	10	existence	existence	NN
6912	7961	11	of	of	IN
6912	7961	12	minute	minute	JJ
6912	7961	13	vegetable	vegetable	NN
6912	7961	14	organisms	organism	NNS
6912	7961	15	or	or	CC
6912	7961	16	microorganisms	microorganism	NNS
6912	7961	17	.	.	.
6912	7962	1	These	these	DT
6912	7962	2	microorganisms	microorganism	NNS
6912	7962	3	are	be	VBP
6912	7962	4	molds	mold	NNS
6912	7962	5	,	,	,
6912	7962	6	yeasts	yeast	NNS
6912	7962	7	,	,	,
6912	7962	8	and	and	CC
6912	7962	9	bacteria	bacteria	NNS
6912	7962	10	.	.	.
6912	7963	1	The	the	DT
6912	7963	2	molds	mold	NNS
6912	7963	3	(	(	-LRB-
6912	7963	4	see	see	VB
6912	7963	5	Figure	Figure	NNP
6912	7963	6	88	88	CD
6912	7963	7	)	)	-RRB-
6912	7963	8	are	be	VBP
6912	7963	9	visible	visible	JJ
6912	7963	10	to	to	IN
6912	7963	11	the	the	DT
6912	7963	12	naked	naked	JJ
6912	7963	13	eye	eye	NN
6912	7963	14	,	,	,
6912	7963	15	the	the	DT
6912	7963	16	yeasts	yeast	NNS
6912	7963	17	(	(	-LRB-
6912	7963	18	see	see	VB
6912	7963	19	Figure	Figure	NNP
6912	7963	20	86	86	CD
6912	7963	21	)	)	-RRB-
6912	7963	22	and	and	CC
6912	7963	23	bacteria	bacteria	NNS
6912	7963	24	(	(	-LRB-
6912	7963	25	see	see	VB
6912	7963	26	Figure	Figure	NNP
6912	7963	27	89	89	CD
6912	7963	28	)	)	-RRB-
6912	7963	29	are	be	VBP
6912	7963	30	microscopic	microscopic	JJ
6912	7963	31	in	in	IN
6912	7963	32	size	size	NN
6912	7963	33	.	.	.
6912	7964	1	These	these	DT
6912	7964	2	plants	plant	NNS
6912	7964	3	exist	exist	VBP
6912	7964	4	everywhere	everywhere	RB
6912	7964	5	,	,	,
6912	7964	6	and	and	CC
6912	7964	7	in	in	IN
6912	7964	8	everything	everything	NN
6912	7964	9	(	(	-LRB-
6912	7964	10	except	except	IN
6912	7964	11	those	those	DT
6912	7964	12	things	thing	NNS
6912	7964	13	in	in	IN
6912	7964	14	which	which	WDT
6912	7964	15	the	the	DT
6912	7964	16	organisms	organism	NNS
6912	7964	17	have	have	VBP
6912	7964	18	been	be	VBN
6912	7964	19	destroyed	destroy	VBN
6912	7964	20	and	and	CC
6912	7964	21	prevented	prevent	VBN
6912	7964	22	from	from	IN
6912	7964	23	reentering),--in	reentering),--in	NNP
6912	7964	24	the	the	DT
6912	7964	25	air	air	NN
6912	7964	26	,	,	,
6912	7964	27	in	in	RB
6912	7964	28	and	and	CC
6912	7964	29	on	on	IN
6912	7964	30	foods	food	NNS
6912	7964	31	,	,	,
6912	7964	32	and	and	CC
6912	7964	33	all	all	RB
6912	7964	34	over	over	IN
6912	7964	35	our	-PRON-	PRP$
6912	7964	36	bodies	body	NNS
6912	7964	37	.	.	.
6912	7965	1	Like	like	IN
6912	7965	2	all	all	DT
6912	7965	3	plants	plant	NNS
6912	7965	4	,	,	,
6912	7965	5	these	these	DT
6912	7965	6	organisms	organism	NNS
6912	7965	7	require	require	VBP
6912	7965	8	warmth	warmth	NN
6912	7965	9	,	,	,
6912	7965	10	moisture	moisture	NN
6912	7965	11	,	,	,
6912	7965	12	and	and	CC
6912	7965	13	food	food	NN
6912	7965	14	for	for	IN
6912	7965	15	their	-PRON-	PRP$
6912	7965	16	most	most	RBS
6912	7965	17	rapid	rapid	JJ
6912	7965	18	growth	growth	NN
6912	7965	19	.	.	.
6912	7966	1	Oxygen	oxygen	NN
6912	7966	2	is	be	VBZ
6912	7966	3	necessary	necessary	JJ
6912	7966	4	for	for	IN
6912	7966	5	the	the	DT
6912	7966	6	growth	growth	NN
6912	7966	7	of	of	IN
6912	7966	8	some	some	DT
6912	7966	9	of	of	IN
6912	7966	10	these	these	DT
6912	7966	11	plants	plant	NNS
6912	7966	12	.	.	.
6912	7967	1	Many	many	JJ
6912	7967	2	foods	food	NNS
6912	7967	3	constitute	constitute	VBP
6912	7967	4	nourishment	nourishment	NN
6912	7967	5	for	for	IN
6912	7967	6	these	these	DT
6912	7967	7	organisms	organism	NNS
6912	7967	8	.	.	.
6912	7968	1	It	-PRON-	PRP
6912	7968	2	is	be	VBZ
6912	7968	3	because	because	IN
6912	7968	4	these	these	DT
6912	7968	5	plants	plant	NNS
6912	7968	6	exist	exist	VBP
6912	7968	7	in	in	IN
6912	7968	8	foods	food	NNS
6912	7968	9	and	and	CC
6912	7968	10	live	live	VB
6912	7968	11	upon	upon	IN
6912	7968	12	them	-PRON-	PRP
6912	7968	13	that	that	WDT
6912	7968	14	changes	change	VBZ
6912	7968	15	in	in	IN
6912	7968	16	foods	food	NNS
6912	7968	17	result	result	VBP
6912	7968	18	.	.	.
6912	7969	1	The	the	DT
6912	7969	2	mold	mold	NN
6912	7969	3	on	on	IN
6912	7969	4	bread	bread	NN
6912	7969	5	and	and	CC
6912	7969	6	fruit	fruit	NN
6912	7969	7	,	,	,
6912	7969	8	the	the	DT
6912	7969	9	odor	odor	NN
6912	7969	10	from	from	IN
6912	7969	11	decaying	decay	VBG
6912	7969	12	meat	meat	NN
6912	7969	13	and	and	CC
6912	7969	14	eggs	egg	NNS
6912	7969	15	,	,	,
6912	7969	16	the	the	DT
6912	7969	17	liquefaction	liquefaction	NN
6912	7969	18	of	of	IN
6912	7969	19	decayed	decay	VBN
6912	7969	20	eggs	egg	NNS
6912	7969	21	,	,	,
6912	7969	22	and	and	CC
6912	7969	23	the	the	DT
6912	7969	24	gas	gas	NN
6912	7969	25	from	from	IN
6912	7969	26	fermenting	ferment	VBG
6912	7969	27	canned	can	VBN
6912	7969	28	fruit	fruit	NN
6912	7969	29	are	be	VBP
6912	7969	30	caused	cause	VBN
6912	7969	31	by	by	IN
6912	7969	32	microorganisms	microorganism	NNS
6912	7969	33	existing	exist	VBG
6912	7969	34	and	and	CC
6912	7969	35	growing	grow	VBG
6912	7969	36	in	in	IN
6912	7969	37	these	these	DT
6912	7969	38	foods	food	NNS
6912	7969	39	.	.	.
6912	7970	1	The	the	DT
6912	7970	2	following	follow	VBG
6912	7970	3	experiments	experiment	NNS
6912	7970	4	show	show	VBP
6912	7970	5	the	the	DT
6912	7970	6	growth	growth	NN
6912	7970	7	of	of	IN
6912	7970	8	molds	mold	NNS
6912	7970	9	on	on	IN
6912	7970	10	food	food	NN
6912	7970	11	and	and	CC
6912	7970	12	other	other	JJ
6912	7970	13	materials	material	NNS
6912	7970	14	:	:	:
6912	7970	15	EXPERIMENT	EXPERIMENT	NNP
6912	7970	16	80	80	CD
6912	7970	17	:	:	:
6912	7970	18	EFFECT	EFFECT	NNP
6912	7970	19	OF	of	IN
6912	7970	20	AIR	AIR	NNP
6912	7970	21	,	,	,
6912	7970	22	LIGHT	LIGHT	NNP
6912	7970	23	,	,	,
6912	7970	24	AND	and	CC
6912	7970	25	DRYING	dry	VBG
6912	7970	26	UPON	upon	RP
6912	7970	27	THE	the	DT
6912	7970	28	GROWTH	GROWTH	NNS
6912	7970	29	OF	of	IN
6912	7970	30	MOLDS	MOLDS	NNP
6912	7970	31	.	.	.
6912	7971	1	--Place	--Place	:
6912	7971	2	a	a	DT
6912	7971	3	piece	piece	NN
6912	7971	4	of	of	IN
6912	7971	5	bread	bread	NN
6912	7971	6	on	on	IN
6912	7971	7	a	a	DT
6912	7971	8	saucer	saucer	NN
6912	7971	9	.	.	.
6912	7972	1	Allow	allow	VB
6912	7972	2	it	-PRON-	PRP
6912	7972	3	to	to	TO
6912	7972	4	remain	remain	VB
6912	7972	5	uncovered	uncovered	JJ
6912	7972	6	,	,	,
6912	7972	7	in	in	IN
6912	7972	8	a	a	DT
6912	7972	9	light	light	JJ
6912	7972	10	place	place	NN
6912	7972	11	,	,	,
6912	7972	12	at	at	IN
6912	7972	13	room	room	NN
6912	7972	14	temperature	temperature	NN
6912	7972	15	,	,	,
6912	7972	16	for	for	IN
6912	7972	17	several	several	JJ
6912	7972	18	days	day	NNS
6912	7972	19	.	.	.
6912	7973	1	Examine	Examine	NNP
6912	7973	2	.	.	.
6912	7974	1	What	what	WP
6912	7974	2	is	be	VBZ
6912	7974	3	the	the	DT
6912	7974	4	condition	condition	NN
6912	7974	5	(	(	-LRB-
6912	7974	6	moist	moist	JJ
6912	7974	7	or	or	CC
6912	7974	8	dry	dry	JJ
6912	7974	9	)	)	-RRB-
6912	7974	10	of	of	IN
6912	7974	11	the	the	DT
6912	7974	12	bread	bread	NN
6912	7974	13	?	?	.
6912	7975	1	Have	have	VBP
6912	7975	2	molds	mold	NNS
6912	7975	3	grown	grow	VBN
6912	7975	4	upon	upon	IN
6912	7975	5	the	the	DT
6912	7975	6	bread	bread	NN
6912	7975	7	?	?	.
6912	7976	1	[	[	-LRB-
6912	7976	2	Illustration	illustration	NN
6912	7976	3	:	:	:
6912	7976	4	From	from	IN
6912	7976	5	Household	Household	NNP
6912	7976	6	Bacteriology	Bacteriology	NNP
6912	7976	7	,	,	,
6912	7976	8	by	by	IN
6912	7976	9	Buchanan	Buchanan	NNP
6912	7976	10	.	.	.
6912	7977	1	FIGURE	FIGURE	NNP
6912	7977	2	88.--SOME	88.--some	NN
6912	7977	3	SPECIES	specie	NNS
6912	7977	4	OF	of	IN
6912	7977	5	MOLDS	MOLDS	NNP
6912	7977	6	.	.	.
6912	7977	7	]	]	-RRB-
6912	7978	1	EXPERIMENT	EXPERIMENT	NNP
6912	7978	2	81	81	CD
6912	7978	3	:	:	:
6912	7978	4	EFFECT	effect	NN
6912	7978	5	OF	of	IN
6912	7978	6	MOISTURE	MOISTURE	NNP
6912	7978	7	AND	and	CC
6912	7978	8	LIGHT	light	NN
6912	7978	9	UPON	upon	IN
6912	7978	10	THE	the	DT
6912	7978	11	GROWTH	GROWTH	NNP
6912	7978	12	OF	of	IN
6912	7978	13	MOLDS.--	MOLDS.--	NNP
6912	7978	14	Sprinkle	sprinkle	VB
6912	7978	15	a	a	DT
6912	7978	16	thick	thick	JJ
6912	7978	17	piece	piece	NN
6912	7978	18	of	of	IN
6912	7978	19	bread	bread	NN
6912	7978	20	with	with	IN
6912	7978	21	water	water	NN
6912	7978	22	,	,	,
6912	7978	23	place	place	VB
6912	7978	24	it	-PRON-	PRP
6912	7978	25	on	on	IN
6912	7978	26	a	a	DT
6912	7978	27	saucer	saucer	NN
6912	7978	28	,	,	,
6912	7978	29	and	and	CC
6912	7978	30	cover	cover	VB
6912	7978	31	with	with	IN
6912	7978	32	a	a	DT
6912	7978	33	jelly	jelly	JJ
6912	7978	34	glass	glass	NN
6912	7978	35	or	or	CC
6912	7978	36	any	any	DT
6912	7978	37	glass	glass	NN
6912	7978	38	dish	dish	NN
6912	7978	39	.	.	.
6912	7979	1	Leave	leave	VB
6912	7979	2	in	in	IN
6912	7979	3	a	a	DT
6912	7979	4	light	light	JJ
6912	7979	5	place	place	NN
6912	7979	6	at	at	IN
6912	7979	7	room	room	NN
6912	7979	8	temperature	temperature	NN
6912	7979	9	for	for	IN
6912	7979	10	several	several	JJ
6912	7979	11	days	day	NNS
6912	7979	12	.	.	.
6912	7980	1	Examine	Examine	NNP
6912	7980	2	.	.	.
6912	7981	1	Is	be	VBZ
6912	7981	2	the	the	DT
6912	7981	3	bread	bread	NN
6912	7981	4	moist	moist	NN
6912	7981	5	or	or	CC
6912	7981	6	dry	dry	JJ
6912	7981	7	?	?	.
6912	7982	1	Have	have	VBP
6912	7982	2	molds	mold	NNS
6912	7982	3	grown	grow	VBN
6912	7982	4	upon	upon	IN
6912	7982	5	the	the	DT
6912	7982	6	bread	bread	NN
6912	7982	7	?	?	.
6912	7983	1	From	from	IN
6912	7983	2	the	the	DT
6912	7983	3	results	result	NNS
6912	7983	4	of	of	IN
6912	7983	5	Experiments	Experiments	NNPS
6912	7983	6	80	80	CD
6912	7983	7	and	and	CC
6912	7983	8	81	81	CD
6912	7983	9	what	what	WP
6912	7983	10	would	would	MD
6912	7983	11	you	-PRON-	PRP
6912	7983	12	say	say	VB
6912	7983	13	has	have	VBZ
6912	7983	14	caused	cause	VBN
6912	7983	15	the	the	DT
6912	7983	16	molds	mold	NNS
6912	7983	17	to	to	TO
6912	7983	18	grow	grow	VB
6912	7983	19	?	?	.
6912	7984	1	What	what	WDT
6912	7984	2	conclusion	conclusion	NN
6912	7984	3	can	can	MD
6912	7984	4	you	-PRON-	PRP
6912	7984	5	draw	draw	VB
6912	7984	6	from	from	IN
6912	7984	7	this	this	DT
6912	7984	8	concerning	concern	VBG
6912	7984	9	the	the	DT
6912	7984	10	growth	growth	NN
6912	7984	11	of	of	IN
6912	7984	12	molds	mold	NNS
6912	7984	13	upon	upon	IN
6912	7984	14	foods	food	NNS
6912	7984	15	in	in	IN
6912	7984	16	damp	damp	JJ
6912	7984	17	and	and	CC
6912	7984	18	dry	dry	JJ
6912	7984	19	places	place	NNS
6912	7984	20	and	and	CC
6912	7984	21	in	in	IN
6912	7984	22	damp	damp	NN
6912	7984	23	and	and	CC
6912	7984	24	dry	dry	JJ
6912	7984	25	weather	weather	NN
6912	7984	26	?	?	.
6912	7985	1	How	how	WRB
6912	7985	2	should	should	MD
6912	7985	3	bread	bread	NN
6912	7985	4	be	be	VB
6912	7985	5	stored	store	VBN
6912	7985	6	in	in	IN
6912	7985	7	dry	dry	JJ
6912	7985	8	weather	weather	NN
6912	7985	9	?	?	.
6912	7986	1	In	in	IN
6912	7986	2	damp	damp	JJ
6912	7986	3	weather	weather	NN
6912	7986	4	?	?	.
6912	7987	1	Give	give	VB
6912	7987	2	the	the	DT
6912	7987	3	reason	reason	NN
6912	7987	4	for	for	IN
6912	7987	5	storing	store	VBG
6912	7987	6	Dried	Dried	NNP
6912	7987	7	Bread	Bread	NNP
6912	7987	8	Crumbs	Crumbs	NNP
6912	7987	9	as	as	IN
6912	7987	10	directed	direct	VBN
6912	7987	11	in	in	IN
6912	7987	12	Lesson	Lesson	NNP
6912	7987	13	L.	L.	NNP
6912	7987	14	EXPERIMENT	EXPERIMENT	NNP
6912	7987	15	82	82	CD
6912	7987	16	:	:	:
6912	7987	17	EFFECT	effect	NN
6912	7987	18	OF	of	IN
6912	7987	19	MOISTURE	MOISTURE	NNP
6912	7987	20	AND	and	CC
6912	7987	21	DARKNESS	DARKNESS	NNP
6912	7987	22	UPON	upon	IN
6912	7987	23	THE	the	DT
6912	7987	24	GROWTH	GROWTH	NNP
6912	7987	25	OF	of	IN
6912	7987	26	MOLDS.--	MOLDS.--	NNP
6912	7987	27	Repeat	Repeat	NNP
6912	7987	28	Experiment	Experiment	NNP
6912	7987	29	81	81	CD
6912	7987	30	,	,	,
6912	7987	31	except	except	IN
6912	7987	32	the	the	DT
6912	7987	33	method	method	NN
6912	7987	34	of	of	IN
6912	7987	35	covering	cover	VBG
6912	7987	36	.	.	.
6912	7988	1	Cover	cover	VB
6912	7988	2	with	with	IN
6912	7988	3	an	an	DT
6912	7988	4	earthen	earthen	JJ
6912	7988	5	dish	dish	NN
6912	7988	6	so	so	IN
6912	7988	7	that	that	IN
6912	7988	8	the	the	DT
6912	7988	9	light	light	NN
6912	7988	10	is	be	VBZ
6912	7988	11	excluded	exclude	VBN
6912	7988	12	.	.	.
6912	7989	1	Let	let	VB
6912	7989	2	it	-PRON-	PRP
6912	7989	3	remain	remain	VB
6912	7989	4	at	at	IN
6912	7989	5	room	room	NN
6912	7989	6	temperature	temperature	NN
6912	7989	7	for	for	IN
6912	7989	8	the	the	DT
6912	7989	9	same	same	JJ
6912	7989	10	length	length	NN
6912	7989	11	of	of	IN
6912	7989	12	time	time	NN
6912	7989	13	as	as	IN
6912	7989	14	given	give	VBN
6912	7989	15	in	in	IN
6912	7989	16	Experiment	Experiment	NNP
6912	7989	17	81	81	CD
6912	7989	18	.	.	.
6912	7990	1	Have	have	VBP
6912	7990	2	molds	mold	NNS
6912	7990	3	grown	grow	VBN
6912	7990	4	?	?	.
6912	7991	1	How	how	WRB
6912	7991	2	does	do	VBZ
6912	7991	3	the	the	DT
6912	7991	4	growth	growth	NN
6912	7991	5	compare	compare	VB
6912	7991	6	in	in	IN
6912	7991	7	quantity	quantity	NN
6912	7991	8	with	with	IN
6912	7991	9	that	that	DT
6912	7991	10	of	of	IN
6912	7991	11	Experiment	experiment	NN
6912	7991	12	81	81	CD
6912	7991	13	?	?	.
6912	7992	1	EXPERIMENT	EXPERIMENT	NNP
6912	7992	2	83	83	CD
6912	7992	3	:	:	:
6912	7992	4	EFFECT	effect	NN
6912	7992	5	OF	of	IN
6912	7992	6	MOISTURE	MOISTURE	NNP
6912	7992	7	AND	and	CC
6912	7992	8	LOW	LOW	NNP
6912	7992	9	TEMPERATURES	TEMPERATURES	NNP
6912	7992	10	UPON	upon	IN
6912	7992	11	THE	the	DT
6912	7992	12	GROWTH	GROWTH	NNP
6912	7992	13	OF	of	IN
6912	7992	14	MOLDS.--Repeat	MOLDS.--Repeat	NNP
6912	7992	15	Experiment	Experiment	NNP
6912	7992	16	81	81	CD
6912	7992	17	,	,	,
6912	7992	18	but	but	CC
6912	7992	19	place	place	VB
6912	7992	20	the	the	DT
6912	7992	21	bread	bread	NN
6912	7992	22	on	on	IN
6912	7992	23	the	the	DT
6912	7992	24	lower	low	JJR
6912	7992	25	shelf	shelf	NN
6912	7992	26	of	of	IN
6912	7992	27	the	the	DT
6912	7992	28	refrigerator	refrigerator	NN
6912	7992	29	.	.	.
6912	7993	1	After	after	IN
6912	7993	2	several	several	JJ
6912	7993	3	days	day	NNS
6912	7993	4	,	,	,
6912	7993	5	examine	examine	VBP
6912	7993	6	.	.	.
6912	7994	1	Have	have	VBP
6912	7994	2	molds	mold	NNS
6912	7994	3	grown	grow	VBN
6912	7994	4	?	?	.
6912	7995	1	How	how	WRB
6912	7995	2	do	do	VBP
6912	7995	3	they	-PRON-	PRP
6912	7995	4	compare	compare	VB
6912	7995	5	in	in	IN
6912	7995	6	quantity	quantity	NN
6912	7995	7	with	with	IN
6912	7995	8	that	that	DT
6912	7995	9	of	of	IN
6912	7995	10	Experiment	experiment	NN
6912	7995	11	81	81	CD
6912	7995	12	?	?	.
6912	7996	1	What	what	WDT
6912	7996	2	conclusion	conclusion	NN
6912	7996	3	can	can	MD
6912	7996	4	you	-PRON-	PRP
6912	7996	5	draw	draw	VB
6912	7996	6	from	from	IN
6912	7996	7	this	this	DT
6912	7996	8	concerning	concern	VBG
6912	7996	9	the	the	DT
6912	7996	10	temperature	temperature	NN
6912	7996	11	at	at	IN
6912	7996	12	which	which	WDT
6912	7996	13	food	food	NN
6912	7996	14	liable	liable	JJ
6912	7996	15	to	to	IN
6912	7996	16	mold	mold	NN
6912	7996	17	should	should	MD
6912	7996	18	be	be	VB
6912	7996	19	kept	keep	VBN
6912	7996	20	?	?	.
6912	7997	1	EXPERIMENT	EXPERIMENT	NNP
6912	7997	2	84	84	CD
6912	7997	3	:	:	:
6912	7997	4	GROWTH	growth	NN
6912	7997	5	OF	of	IN
6912	7997	6	MOLDS	molds	NN
6912	7997	7	UPON	upon	IN
6912	7997	8	CUT	CUT	NNP
6912	7997	9	FRUIT.--Place	fruit.--place	NN
6912	7997	10	pieces	piece	NNS
6912	7997	11	of	of	IN
6912	7997	12	apple	apple	NN
6912	7997	13	,	,	,
6912	7997	14	banana	banana	NN
6912	7997	15	,	,	,
6912	7997	16	lemon	lemon	NN
6912	7997	17	,	,	,
6912	7997	18	or	or	CC
6912	7997	19	other	other	JJ
6912	7997	20	fruits	fruit	NNS
6912	7997	21	on	on	IN
6912	7997	22	separate	separate	JJ
6912	7997	23	saucers	saucer	NNS
6912	7997	24	and	and	CC
6912	7997	25	cover	cover	VB
6912	7997	26	each	each	DT
6912	7997	27	with	with	IN
6912	7997	28	a	a	DT
6912	7997	29	glass	glass	NN
6912	7997	30	dish	dish	NN
6912	7997	31	.	.	.
6912	7998	1	Place	place	VB
6912	7998	2	some	some	DT
6912	7998	3	lemon	lemon	NN
6912	7998	4	or	or	CC
6912	7998	5	other	other	JJ
6912	7998	6	fruit	fruit	NN
6912	7998	7	juice	juice	NN
6912	7998	8	in	in	IN
6912	7998	9	a	a	DT
6912	7998	10	test	test	NN
6912	7998	11	tube	tube	NN
6912	7998	12	and	and	CC
6912	7998	13	allow	allow	VB
6912	7998	14	it	-PRON-	PRP
6912	7998	15	to	to	TO
6912	7998	16	stand	stand	VB
6912	7998	17	.	.	.
6912	7999	1	After	after	IN
6912	7999	2	two	two	CD
6912	7999	3	days	day	NNS
6912	7999	4	examine	examine	VBP
6912	7999	5	.	.	.
6912	8000	1	Have	have	VBP
6912	8000	2	molds	mold	NNS
6912	8000	3	grown	grow	VBN
6912	8000	4	on	on	IN
6912	8000	5	all	all	PDT
6912	8000	6	the	the	DT
6912	8000	7	fruits	fruit	NNS
6912	8000	8	?	?	.
6912	8001	1	Do	do	VBP
6912	8001	2	you	-PRON-	PRP
6912	8001	3	notice	notice	VB
6912	8001	4	any	any	DT
6912	8001	5	difference	difference	NN
6912	8001	6	in	in	IN
6912	8001	7	the	the	DT
6912	8001	8	quantity	quantity	NN
6912	8001	9	of	of	IN
6912	8001	10	the	the	DT
6912	8001	11	molds	mold	NNS
6912	8001	12	on	on	IN
6912	8001	13	the	the	DT
6912	8001	14	different	different	JJ
6912	8001	15	fruits	fruit	NNS
6912	8001	16	?	?	.
6912	8002	1	Have	have	VBP
6912	8002	2	molds	mold	NNS
6912	8002	3	grown	grow	VBN
6912	8002	4	on	on	IN
6912	8002	5	the	the	DT
6912	8002	6	fruit	fruit	NN
6912	8002	7	juice	juice	NN
6912	8002	8	?	?	.
6912	8003	1	EXPERIMENT	EXPERIMENT	NNP
6912	8003	2	85	85	CD
6912	8003	3	:	:	:
6912	8003	4	GROWTH	growth	NN
6912	8003	5	OF	of	IN
6912	8003	6	MOLDS	molds	NN
6912	8003	7	UPON	upon	IN
6912	8003	8	WHOLE	WHOLE	NNP
6912	8003	9	FRUITS.--Place	fruits.--place	NN
6912	8003	10	whole	whole	JJ
6912	8003	11	fruits	fruit	NNS
6912	8003	12	,	,	,
6912	8003	13	such	such	JJ
6912	8003	14	as	as	IN
6912	8003	15	apples	apple	NNS
6912	8003	16	and	and	CC
6912	8003	17	lemons	lemon	NNS
6912	8003	18	,	,	,
6912	8003	19	on	on	IN
6912	8003	20	saucers	saucer	NNS
6912	8003	21	and	and	CC
6912	8003	22	cover	cover	VB
6912	8003	23	with	with	IN
6912	8003	24	glass	glass	NN
6912	8003	25	.	.	.
6912	8004	1	After	after	IN
6912	8004	2	two	two	CD
6912	8004	3	days	day	NNS
6912	8004	4	examine	examine	VBP
6912	8004	5	.	.	.
6912	8005	1	Have	have	VBP
6912	8005	2	molds	mold	NNS
6912	8005	3	grown	grow	VBN
6912	8005	4	upon	upon	IN
6912	8005	5	the	the	DT
6912	8005	6	whole	whole	JJ
6912	8005	7	fruits	fruit	NNS
6912	8005	8	?	?	.
6912	8006	1	If	if	IN
6912	8006	2	so	so	RB
6912	8006	3	,	,	,
6912	8006	4	how	how	WRB
6912	8006	5	do	do	VBP
6912	8006	6	the	the	DT
6912	8006	7	molds	mold	NNS
6912	8006	8	compare	compare	VB
6912	8006	9	in	in	IN
6912	8006	10	quantity	quantity	NN
6912	8006	11	to	to	IN
6912	8006	12	those	those	DT
6912	8006	13	growing	grow	VBG
6912	8006	14	on	on	IN
6912	8006	15	cut	cut	NN
6912	8006	16	fruit	fruit	NN
6912	8006	17	?	?	.
6912	8007	1	Account	account	NN
6912	8007	2	for	for	IN
6912	8007	3	this	this	DT
6912	8007	4	difference	difference	NN
6912	8007	5	.	.	.
6912	8008	1	Apply	apply	VB
6912	8008	2	the	the	DT
6912	8008	3	results	result	NNS
6912	8008	4	of	of	IN
6912	8008	5	Experiments	experiment	NNS
6912	8008	6	84	84	CD
6912	8008	7	and	and	CC
6912	8008	8	85	85	CD
6912	8008	9	to	to	IN
6912	8008	10	the	the	DT
6912	8008	11	"	"	``
6912	8008	12	keeping	keeping	NN
6912	8008	13	"	"	''
6912	8008	14	of	of	IN
6912	8008	15	fresh	fresh	JJ
6912	8008	16	fruits	fruit	NNS
6912	8008	17	.	.	.
6912	8009	1	EXPERIMENT	EXPERIMENT	NNP
6912	8009	2	86	86	CD
6912	8009	3	:	:	:
6912	8009	4	GROWTH	growth	NN
6912	8009	5	OF	of	IN
6912	8009	6	MOLDS	MOLDS	NNP
6912	8009	7	ON	on	IN
6912	8009	8	OTHER	OTHER	NNP
6912	8009	9	FOODS.--Place	FOODS.--Place	NNP
6912	8009	10	a	a	DT
6912	8009	11	piece	piece	NN
6912	8009	12	of	of	IN
6912	8009	13	cheese	cheese	NN
6912	8009	14	and	and	CC
6912	8009	15	a	a	DT
6912	8009	16	piece	piece	NN
6912	8009	17	of	of	IN
6912	8009	18	meat	meat	NN
6912	8009	19	on	on	IN
6912	8009	20	separate	separate	JJ
6912	8009	21	saucers	saucer	NNS
6912	8009	22	and	and	CC
6912	8009	23	cover	cover	VB
6912	8009	24	each	each	DT
6912	8009	25	with	with	IN
6912	8009	26	a	a	DT
6912	8009	27	glass	glass	NN
6912	8009	28	dish	dish	NN
6912	8009	29	.	.	.
6912	8010	1	After	after	IN
6912	8010	2	two	two	CD
6912	8010	3	days	day	NNS
6912	8010	4	examine	examine	VBP
6912	8010	5	.	.	.
6912	8011	1	Have	have	VBP
6912	8011	2	molds	mold	NNS
6912	8011	3	grown	grow	VBN
6912	8011	4	upon	upon	IN
6912	8011	5	these	these	DT
6912	8011	6	foods	food	NNS
6912	8011	7	?	?	.
6912	8012	1	Account	account	NN
6912	8012	2	for	for	IN
6912	8012	3	the	the	DT
6912	8012	4	growth	growth	NN
6912	8012	5	of	of	IN
6912	8012	6	molds	mold	NNS
6912	8012	7	upon	upon	IN
6912	8012	8	these	these	DT
6912	8012	9	foods	food	NNS
6912	8012	10	when	when	WRB
6912	8012	11	no	no	DT
6912	8012	12	moisture	moisture	NN
6912	8012	13	was	be	VBD
6912	8012	14	added	add	VBN
6912	8012	15	to	to	IN
6912	8012	16	them	-PRON-	PRP
6912	8012	17	.	.	.
6912	8013	1	Devise	devise	VB
6912	8013	2	a	a	DT
6912	8013	3	method	method	NN
6912	8013	4	for	for	IN
6912	8013	5	keeping	keep	VBG
6912	8013	6	cheese	cheese	NN
6912	8013	7	free	free	JJ
6912	8013	8	from	from	IN
6912	8013	9	mold	mold	NN
6912	8013	10	.	.	.
6912	8014	1	Give	give	VB
6912	8014	2	the	the	DT
6912	8014	3	reasons	reason	NNS
6912	8014	4	for	for	IN
6912	8014	5	your	-PRON-	PRP$
6912	8014	6	method	method	NN
6912	8014	7	.	.	.
6912	8015	1	EXPERIMENT	EXPERIMENT	NNP
6912	8015	2	87	87	CD
6912	8015	3	:	:	:
6912	8015	4	GROWTH	growth	NN
6912	8015	5	OF	of	IN
6912	8015	6	MOLD	mold	NN
6912	8015	7	UPON	upon	IN
6912	8015	8	WOOD.--Soak	WOOD.--Soak	NNP
6912	8015	9	a	a	DT
6912	8015	10	bit	bit	NN
6912	8015	11	of	of	IN
6912	8015	12	wood	wood	NN
6912	8015	13	in	in	IN
6912	8015	14	water	water	NN
6912	8015	15	for	for	IN
6912	8015	16	at	at	RB
6912	8015	17	least	least	RBS
6912	8015	18	15	15	CD
6912	8015	19	minutes	minute	NNS
6912	8015	20	.	.	.
6912	8016	1	Cover	cover	VB
6912	8016	2	it	-PRON-	PRP
6912	8016	3	with	with	IN
6912	8016	4	an	an	DT
6912	8016	5	earthen	earthen	JJ
6912	8016	6	dish	dish	NN
6912	8016	7	and	and	CC
6912	8016	8	let	let	VB
6912	8016	9	it	-PRON-	PRP
6912	8016	10	stand	stand	VB
6912	8016	11	at	at	IN
6912	8016	12	room	room	NN
6912	8016	13	temperature	temperature	NN
6912	8016	14	for	for	IN
6912	8016	15	several	several	JJ
6912	8016	16	days	day	NNS
6912	8016	17	.	.	.
6912	8017	1	Examine	Examine	NNP
6912	8017	2	.	.	.
6912	8018	1	Have	have	VBP
6912	8018	2	molds	mold	NNS
6912	8018	3	grown	grow	VBN
6912	8018	4	upon	upon	IN
6912	8018	5	the	the	DT
6912	8018	6	wood	wood	NN
6912	8018	7	?	?	.
6912	8019	1	What	what	WP
6912	8019	2	has	have	VBZ
6912	8019	3	caused	cause	VBN
6912	8019	4	the	the	DT
6912	8019	5	molds	mold	NNS
6912	8019	6	to	to	TO
6912	8019	7	grow	grow	VB
6912	8019	8	upon	upon	IN
6912	8019	9	the	the	DT
6912	8019	10	wood	wood	NN
6912	8019	11	?	?	.
6912	8020	1	From	from	IN
6912	8020	2	this	this	DT
6912	8020	3	give	give	JJ
6912	8020	4	directions	direction	NNS
6912	8020	5	for	for	IN
6912	8020	6	the	the	DT
6912	8020	7	care	care	NN
6912	8020	8	of	of	IN
6912	8020	9	the	the	DT
6912	8020	10	wooden	wooden	JJ
6912	8020	11	part	part	NN
6912	8020	12	of	of	IN
6912	8020	13	the	the	DT
6912	8020	14	dasher	dasher	NN
6912	8020	15	of	of	IN
6912	8020	16	an	an	DT
6912	8020	17	ice	ice	NN
6912	8020	18	cream	cream	NN
6912	8020	19	freezer	freezer	NN
6912	8020	20	.	.	.
6912	8021	1	Draw	draw	NN
6912	8021	2	conclusions	conclusion	NNS
6912	8021	3	concerning	concern	VBG
6912	8021	4	the	the	DT
6912	8021	5	care	care	NN
6912	8021	6	of	of	IN
6912	8021	7	pastry	pastry	NN
6912	8021	8	and	and	CC
6912	8021	9	bread	bread	NN
6912	8021	10	boards	board	NNS
6912	8021	11	and	and	CC
6912	8021	12	butter	butter	NN
6912	8021	13	paddles	paddle	NNS
6912	8021	14	after	after	IN
6912	8021	15	scrubbing	scrub	VBG
6912	8021	16	.	.	.
6912	8022	1	Draw	draw	NN
6912	8022	2	conclusions	conclusion	NNS
6912	8022	3	concerning	concern	VBG
6912	8022	4	the	the	DT
6912	8022	5	scrubbing	scrub	VBG
6912	8022	6	,	,	,
6912	8022	7	drying	drying	NN
6912	8022	8	,	,	,
6912	8022	9	and	and	CC
6912	8022	10	airing	airing	NN
6912	8022	11	of	of	IN
6912	8022	12	wooden	wooden	JJ
6912	8022	13	floors	floor	NNS
6912	8022	14	.	.	.
6912	8023	1	EXPERIMENT	EXPERIMENT	NNP
6912	8023	2	88	88	CD
6912	8023	3	:	:	:
6912	8023	4	GROWTH	GROWTH	NNS
6912	8023	5	OF	of	IN
6912	8023	6	MOLDS	molds	NN
6912	8023	7	UPON	upon	IN
6912	8023	8	CLOTH.--Sprinkle	CLOTH.--Sprinkle	NNP
6912	8023	9	a	a	DT
6912	8023	10	bit	bit	NN
6912	8023	11	of	of	IN
6912	8023	12	cloth	cloth	NN
6912	8023	13	with	with	IN
6912	8023	14	water	water	NN
6912	8023	15	.	.	.
6912	8024	1	Cover	cover	VB
6912	8024	2	with	with	IN
6912	8024	3	an	an	DT
6912	8024	4	earthen	earthen	JJ
6912	8024	5	dish	dish	NN
6912	8024	6	.	.	.
6912	8025	1	Let	let	VB
6912	8025	2	stand	stand	VB
6912	8025	3	a	a	DT
6912	8025	4	few	few	JJ
6912	8025	5	days	day	NNS
6912	8025	6	at	at	IN
6912	8025	7	room	room	NN
6912	8025	8	temperature	temperature	NN
6912	8025	9	.	.	.
6912	8026	1	Examine	Examine	NNP
6912	8026	2	.	.	.
6912	8027	1	Have	have	VBP
6912	8027	2	molds	mold	NNS
6912	8027	3	(	(	-LRB-
6912	8027	4	mildew	mildew	NN
6912	8027	5	)	)	-RRB-
6912	8027	6	grown	grow	VBN
6912	8027	7	upon	upon	IN
6912	8027	8	the	the	DT
6912	8027	9	cloth	cloth	NN
6912	8027	10	?	?	.
6912	8028	1	What	what	WP
6912	8028	2	caused	cause	VBD
6912	8028	3	the	the	DT
6912	8028	4	molds	mold	NNS
6912	8028	5	to	to	TO
6912	8028	6	grow	grow	VB
6912	8028	7	?	?	.
6912	8029	1	From	from	IN
6912	8029	2	this	this	DT
6912	8029	3	draw	draw	VB
6912	8029	4	a	a	DT
6912	8029	5	conclusion	conclusion	NN
6912	8029	6	concerning	concern	VBG
6912	8029	7	the	the	DT
6912	8029	8	care	care	NN
6912	8029	9	of	of	IN
6912	8029	10	washed	wash	VBN
6912	8029	11	clothes	clothe	NNS
6912	8029	12	,	,	,
6912	8029	13	wet	wet	JJ
6912	8029	14	dish	dish	NN
6912	8029	15	-	-	HYPH
6912	8029	16	cloths	cloth	NNS
6912	8029	17	,	,	,
6912	8029	18	towels	towel	NNS
6912	8029	19	,	,	,
6912	8029	20	and	and	CC
6912	8029	21	wash	wash	NN
6912	8029	22	-	-	HYPH
6912	8029	23	cloths	cloth	NNS
6912	8029	24	.	.	.
6912	8030	1	EXPERIMENT	EXPERIMENT	NNP
6912	8030	2	89	89	CD
6912	8030	3	:	:	:
6912	8030	4	CONTAMINATION	contamination	NN
6912	8030	5	OF	of	IN
6912	8030	6	FRESH	fresh	JJ
6912	8030	7	FOOD	FOOD	NNP
6912	8030	8	BY	by	IN
6912	8030	9	MEANS	mean	NNS
6912	8030	10	OF	of	IN
6912	8030	11	MOLDY	MOLDY	NNP
6912	8030	12	FOOD.--Dip	FOOD.--Dip	``
6912	8030	13	a	a	DT
6912	8030	14	piece	piece	NN
6912	8030	15	of	of	IN
6912	8030	16	bread	bread	NN
6912	8030	17	in	in	IN
6912	8030	18	water	water	NN
6912	8030	19	and	and	CC
6912	8030	20	place	place	VB
6912	8030	21	it	-PRON-	PRP
6912	8030	22	on	on	IN
6912	8030	23	a	a	DT
6912	8030	24	saucer	saucer	NN
6912	8030	25	.	.	.
6912	8031	1	With	with	IN
6912	8031	2	a	a	DT
6912	8031	3	knitting	knitting	NN
6912	8031	4	needle	needle	NN
6912	8031	5	,	,	,
6912	8031	6	place	place	NN
6912	8031	7	bits	bit	NNS
6912	8031	8	of	of	IN
6912	8031	9	mold	mold	NN
6912	8031	10	at	at	IN
6912	8031	11	several	several	JJ
6912	8031	12	points	point	NNS
6912	8031	13	on	on	IN
6912	8031	14	the	the	DT
6912	8031	15	surface	surface	NN
6912	8031	16	of	of	IN
6912	8031	17	the	the	DT
6912	8031	18	bread	bread	NN
6912	8031	19	.	.	.
6912	8032	1	Cover	cover	VB
6912	8032	2	with	with	IN
6912	8032	3	a	a	DT
6912	8032	4	glass	glass	NN
6912	8032	5	dish	dish	NN
6912	8032	6	.	.	.
6912	8033	1	After	after	IN
6912	8033	2	several	several	JJ
6912	8033	3	days	day	NNS
6912	8033	4	examine	examine	VBP
6912	8033	5	.	.	.
6912	8034	1	At	at	IN
6912	8034	2	what	what	WDT
6912	8034	3	points	point	NNS
6912	8034	4	on	on	IN
6912	8034	5	the	the	DT
6912	8034	6	bread	bread	NN
6912	8034	7	have	have	VBP
6912	8034	8	the	the	DT
6912	8034	9	molds	mold	NNS
6912	8034	10	started	start	VBD
6912	8034	11	to	to	TO
6912	8034	12	grow	grow	VB
6912	8034	13	?	?	.
6912	8035	1	What	what	WDT
6912	8035	2	conclusion	conclusion	NN
6912	8035	3	can	can	MD
6912	8035	4	you	-PRON-	PRP
6912	8035	5	draw	draw	VB
6912	8035	6	from	from	IN
6912	8035	7	this	this	DT
6912	8035	8	concerning	concern	VBG
6912	8035	9	the	the	DT
6912	8035	10	placing	placing	NN
6912	8035	11	of	of	IN
6912	8035	12	moldy	moldy	JJ
6912	8035	13	food	food	NN
6912	8035	14	with	with	IN
6912	8035	15	fresh	fresh	JJ
6912	8035	16	food	food	NN
6912	8035	17	?	?	.
6912	8036	1	When	when	WRB
6912	8036	2	fruit	fruit	NN
6912	8036	3	is	be	VBZ
6912	8036	4	falling	fall	VBG
6912	8036	5	to	to	IN
6912	8036	6	the	the	DT
6912	8036	7	ground	ground	NN
6912	8036	8	,	,	,
6912	8036	9	tell	tell	VB
6912	8036	10	how	how	WRB
6912	8036	11	an	an	DT
6912	8036	12	orchard	orchard	NN
6912	8036	13	should	should	MD
6912	8036	14	be	be	VB
6912	8036	15	cared	care	VBN
6912	8036	16	for	for	IN
6912	8036	17	.	.	.
6912	8037	1	Explain	explain	VB
6912	8037	2	.	.	.
6912	8038	1	The	the	DT
6912	8038	2	following	follow	VBG
6912	8038	3	experiments	experiment	NNS
6912	8038	4	show	show	VBP
6912	8038	5	the	the	DT
6912	8038	6	growth	growth	NN
6912	8038	7	of	of	IN
6912	8038	8	bacteria	bacteria	NNS
6912	8038	9	on	on	IN
6912	8038	10	food	food	NN
6912	8038	11	:	:	:
6912	8038	12	EXPERIMENT	EXPERIMENT	NNP
6912	8038	13	90	90	CD
6912	8038	14	:	:	:
6912	8038	15	GROWTH	GROWTH	NNS
6912	8038	16	OF	of	IN
6912	8038	17	BACTERIA.--Into	BACTERIA.--Into	NNP
6912	8038	18	test	test	NN
6912	8038	19	tubes	tube	NNS
6912	8038	20	put	put	VBD
6912	8038	21	one	one	CD
6912	8038	22	of	of	IN
6912	8038	23	the	the	DT
6912	8038	24	following	follow	VBG
6912	8038	25	foods	food	NNS
6912	8038	26	:	:	:
6912	8038	27	(	(	-LRB-
6912	8038	28	1	1	LS
6912	8038	29	)	)	-RRB-
6912	8038	30	bit	bit	NN
6912	8038	31	of	of	IN
6912	8038	32	uncooked	uncooked	JJ
6912	8038	33	meat	meat	NN
6912	8038	34	;	;	,
6912	8038	35	(	(	-LRB-
6912	8038	36	2	2	LS
6912	8038	37	)	)	-RRB-
6912	8038	38	small	small	JJ
6912	8038	39	quantity	quantity	NN
6912	8038	40	of	of	IN
6912	8038	41	egg	egg	NN
6912	8038	42	;	;	:
6912	8038	43	(	(	-LRB-
6912	8038	44	3	3	LS
6912	8038	45	)	)	-RRB-
6912	8038	46	piece	piece	NN
6912	8038	47	of	of	IN
6912	8038	48	bread	bread	NN
6912	8038	49	;	;	:
6912	8038	50	(	(	-LRB-
6912	8038	51	4	4	LS
6912	8038	52	)	)	-RRB-
6912	8038	53	crushed	crush	VBN
6912	8038	54	peas	pea	NNS
6912	8038	55	or	or	CC
6912	8038	56	beans	bean	NNS
6912	8038	57	;	;	:
6912	8038	58	(	(	-LRB-
6912	8038	59	5	5	LS
6912	8038	60	)	)	-RRB-
6912	8038	61	sugar	sugar	NN
6912	8038	62	or	or	CC
6912	8038	63	syrup	syrup	NN
6912	8038	64	.	.	.
6912	8039	1	Add	add	VB
6912	8039	2	a	a	DT
6912	8039	3	little	little	JJ
6912	8039	4	water	water	NN
6912	8039	5	to	to	IN
6912	8039	6	each	each	DT
6912	8039	7	tube	tube	NN
6912	8039	8	.	.	.
6912	8040	1	Set	Set	VBN
6912	8040	2	aside	aside	RB
6912	8040	3	in	in	IN
6912	8040	4	a	a	DT
6912	8040	5	warm	warm	JJ
6912	8040	6	place	place	NN
6912	8040	7	.	.	.
6912	8041	1	After	after	IN
6912	8041	2	several	several	JJ
6912	8041	3	days	day	NNS
6912	8041	4	,	,	,
6912	8041	5	examine	examine	VBP
6912	8041	6	.	.	.
6912	8042	1	What	what	WDT
6912	8042	2	change	change	NN
6912	8042	3	in	in	IN
6912	8042	4	appearance	appearance	NN
6912	8042	5	do	do	VBP
6912	8042	6	you	-PRON-	PRP
6912	8042	7	note	note	VB
6912	8042	8	?	?	.
6912	8043	1	What	what	WP
6912	8043	2	has	have	VBZ
6912	8043	3	caused	cause	VBN
6912	8043	4	the	the	DT
6912	8043	5	foods	food	NNS
6912	8043	6	to	to	TO
6912	8043	7	spoil	spoil	VB
6912	8043	8	?	?	.
6912	8044	1	EXPERIMENT	EXPERIMENT	NNP
6912	8044	2	91	91	CD
6912	8044	3	:	:	:
6912	8044	4	EFFECT	effect	NN
6912	8044	5	OF	of	IN
6912	8044	6	BOILING	boiling	NN
6912	8044	7	ON	on	IN
6912	8044	8	THE	the	DT
6912	8044	9	GROWTH	GROWTH	NNS
6912	8044	10	OF	of	IN
6912	8044	11	BACTERIA.--Place	bacteria.--place	NN
6912	8044	12	a	a	DT
6912	8044	13	little	little	JJ
6912	8044	14	chopped	chopped	JJ
6912	8044	15	meat	meat	NN
6912	8044	16	in	in	IN
6912	8044	17	two	two	CD
6912	8044	18	test	test	NN
6912	8044	19	tubes	tube	NNS
6912	8044	20	.	.	.
6912	8045	1	Add	add	VB
6912	8045	2	lukewarm	lukewarm	JJ
6912	8045	3	water	water	NN
6912	8045	4	to	to	IN
6912	8045	5	each	each	DT
6912	8045	6	.	.	.
6912	8046	1	Boil	Boil	NNP
6912	8046	2	the	the	DT
6912	8046	3	contents	content	NNS
6912	8046	4	of	of	IN
6912	8046	5	one	one	CD
6912	8046	6	of	of	IN
6912	8046	7	the	the	DT
6912	8046	8	tubes	tube	NNS
6912	8046	9	for	for	IN
6912	8046	10	several	several	JJ
6912	8046	11	minutes	minute	NNS
6912	8046	12	.	.	.
6912	8047	1	Set	Set	VBN
6912	8047	2	both	both	CC
6912	8047	3	aside	aside	RB
6912	8047	4	.	.	.
6912	8048	1	After	after	IN
6912	8048	2	24	24	CD
6912	8048	3	hours	hour	NNS
6912	8048	4	,	,	,
6912	8048	5	examine	examine	VBP
6912	8048	6	.	.	.
6912	8049	1	What	what	WDT
6912	8049	2	difference	difference	NN
6912	8049	3	is	be	VBZ
6912	8049	4	there	there	RB
6912	8049	5	in	in	IN
6912	8049	6	the	the	DT
6912	8049	7	condition	condition	NN
6912	8049	8	of	of	IN
6912	8049	9	the	the	DT
6912	8049	10	meat	meat	NN
6912	8049	11	in	in	IN
6912	8049	12	each	each	DT
6912	8049	13	tube	tube	NN
6912	8049	14	?	?	.
6912	8050	1	Explain	explain	VB
6912	8050	2	this	this	DT
6912	8050	3	difference	difference	NN
6912	8050	4	.	.	.
6912	8051	1	From	from	IN
6912	8051	2	the	the	DT
6912	8051	3	result	result	NN
6912	8051	4	of	of	IN
6912	8051	5	this	this	DT
6912	8051	6	Experiment	Experiment	NNP
6912	8051	7	draw	draw	VB
6912	8051	8	conclusions	conclusion	NNS
6912	8051	9	regarding	regard	VBG
6912	8051	10	the	the	DT
6912	8051	11	boiling	boiling	NN
6912	8051	12	of	of	IN
6912	8051	13	food	food	NN
6912	8051	14	to	to	TO
6912	8051	15	prevent	prevent	VB
6912	8051	16	spoiling	spoiling	NN
6912	8051	17	.	.	.
6912	8052	1	EXPERIMENT	EXPERIMENT	NNP
6912	8052	2	92	92	CD
6912	8052	3	:	:	:
6912	8052	4	EFFECT	effect	NN
6912	8052	5	OF	of	IN
6912	8052	6	PRESERVATIVES	PRESERVATIVES	NNP
6912	8052	7	ON	on	IN
6912	8052	8	THE	the	DT
6912	8052	9	GROWTH	GROWTH	NNS
6912	8052	10	OF	of	IN
6912	8052	11	BACTERIA.--Beat	bacteria.--beat	NN
6912	8052	12	slightly	slightly	RB
6912	8052	13	an	an	DT
6912	8052	14	egg	egg	NN
6912	8052	15	white	white	JJ
6912	8052	16	.	.	.
6912	8053	1	Add	add	VB
6912	8053	2	to	to	IN
6912	8053	3	it	-PRON-	PRP
6912	8053	4	1/2	1/2	CD
6912	8053	5	cupful	cupful	JJ
6912	8053	6	of	of	IN
6912	8053	7	water	water	NN
6912	8053	8	.	.	.
6912	8054	1	Pour	pour	VB
6912	8054	2	a	a	DT
6912	8054	3	little	little	JJ
6912	8054	4	of	of	IN
6912	8054	5	the	the	DT
6912	8054	6	diluted	diluted	JJ
6912	8054	7	egg	egg	NN
6912	8054	8	white	white	NNP
6912	8054	9	into	into	IN
6912	8054	10	four	four	CD
6912	8054	11	test	test	NN
6912	8054	12	tubes	tube	NNS
6912	8054	13	.	.	.
6912	8055	1	To	to	IN
6912	8055	2	three	three	CD
6912	8055	3	of	of	IN
6912	8055	4	the	the	DT
6912	8055	5	test	test	NN
6912	8055	6	tubes	tube	NNS
6912	8055	7	add	add	VBP
6912	8055	8	one	one	CD
6912	8055	9	of	of	IN
6912	8055	10	the	the	DT
6912	8055	11	following	following	NN
6912	8055	12	:	:	:
6912	8055	13	(	(	-LRB-
6912	8055	14	1	1	LS
6912	8055	15	)	)	-RRB-
6912	8055	16	salt	salt	NN
6912	8055	17	;	;	,
6912	8055	18	(	(	-LRB-
6912	8055	19	2	2	LS
6912	8055	20	)	)	-RRB-
6912	8055	21	sugar	sugar	NN
6912	8055	22	;	;	:
6912	8055	23	(	(	-LRB-
6912	8055	24	3	3	LS
6912	8055	25	)	)	-RRB-
6912	8055	26	vinegar	vinegar	NN
6912	8055	27	.	.	.
6912	8056	1	Put	put	VB
6912	8056	2	all	all	DT
6912	8056	3	of	of	IN
6912	8056	4	the	the	DT
6912	8056	5	tubes	tube	NNS
6912	8056	6	in	in	IN
6912	8056	7	a	a	DT
6912	8056	8	warm	warm	JJ
6912	8056	9	place	place	NN
6912	8056	10	.	.	.
6912	8057	1	After	after	IN
6912	8057	2	several	several	JJ
6912	8057	3	days	day	NNS
6912	8057	4	,	,	,
6912	8057	5	examine	examine	VBP
6912	8057	6	.	.	.
6912	8058	1	What	what	WP
6912	8058	2	is	be	VBZ
6912	8058	3	the	the	DT
6912	8058	4	condition	condition	NN
6912	8058	5	of	of	IN
6912	8058	6	the	the	DT
6912	8058	7	egg	egg	NNP
6912	8058	8	white	white	JJ
6912	8058	9	in	in	IN
6912	8058	10	each	each	DT
6912	8058	11	tube	tube	NN
6912	8058	12	?	?	.
6912	8059	1	Explain	explain	VB
6912	8059	2	.	.	.
6912	8060	1	Draw	draw	VB
6912	8060	2	inferences	inference	NNS
6912	8060	3	regarding	regard	VBG
6912	8060	4	the	the	DT
6912	8060	5	use	use	NN
6912	8060	6	of	of	IN
6912	8060	7	"	"	``
6912	8060	8	safe	safe	JJ
6912	8060	9	"	"	''
6912	8060	10	preservatives	preservative	NNS
6912	8060	11	to	to	TO
6912	8060	12	prevent	prevent	VB
6912	8060	13	foods	food	NNS
6912	8060	14	from	from	IN
6912	8060	15	spoiling	spoil	VBG
6912	8060	16	.	.	.
6912	8061	1	THE	the	DT
6912	8061	2	PRINCIPLES	principle	NNS
6912	8061	3	OF	of	IN
6912	8061	4	PRESERVING	preserve	VBG
6912	8061	5	FOOD.--Food	FOOD.--Food	NNS
6912	8061	6	may	may	MD
6912	8061	7	be	be	VB
6912	8061	8	preserved	preserve	VBN
6912	8061	9	by	by	IN
6912	8061	10	opposing	oppose	VBG
6912	8061	11	the	the	DT
6912	8061	12	growth	growth	NN
6912	8061	13	of	of	IN
6912	8061	14	microorganisms	microorganism	NNS
6912	8061	15	or	or	CC
6912	8061	16	by	by	IN
6912	8061	17	destroying	destroy	VBG
6912	8061	18	them	-PRON-	PRP
6912	8061	19	.	.	.
6912	8062	1	Low	low	JJ
6912	8062	2	temperatures	temperature	NNS
6912	8062	3	,	,	,
6912	8062	4	certain	certain	JJ
6912	8062	5	preservatives	preservative	NNS
6912	8062	6	,	,	,
6912	8062	7	and	and	CC
6912	8062	8	drying	dry	VBG
6912	8062	9	destroy	destroy	VB
6912	8062	10	microorganisms	microorganism	NNS
6912	8062	11	or	or	CC
6912	8062	12	retard	retard	VB
6912	8062	13	their	-PRON-	PRP$
6912	8062	14	growth	growth	NN
6912	8062	15	.	.	.
6912	8063	1	[	[	-LRB-
6912	8063	2	Illustration	illustration	NN
6912	8063	3	:	:	:
6912	8063	4	From	from	IN
6912	8063	5	Household	Household	NNP
6912	8063	6	Bacteriology	Bacteriology	NNP
6912	8063	7	,	,	,
6912	8063	8	by	by	IN
6912	8063	9	Buchanan	Buchanan	NNP
6912	8063	10	FIGURE	FIGURE	NNP
6912	8063	11	89.-THE	89.-THE	NNP
6912	8063	12	FOUR	four	CD
6912	8063	13	TYPES	types	NN
6912	8063	14	OF	of	IN
6912	8063	15	BACTERIA	BACTERIA	NNS
6912	8063	16	.	.	.
6912	8064	1	A	a	DT
6912	8064	2	,	,	,
6912	8064	3	cocci	cocci	NN
6912	8064	4	;	;	:
6912	8064	5	B	b	NN
6912	8064	6	,	,	,
6912	8064	7	bacilli	bacilli	NN
6912	8064	8	;	;	:
6912	8064	9	C	C	NNP
6912	8064	10	,	,	,
6912	8064	11	spirilla	spirilla	NN
6912	8064	12	;	;	,
6912	8064	13	D	d	NN
6912	8064	14	,	,	,
6912	8064	15	branched	branch	VBN
6912	8064	16	filamentous	filamentous	JJ
6912	8064	17	organism	organism	NN
6912	8064	18	.	.	.
6912	8064	19	]	]	-RRB-
6912	8065	1	Drying	drying	NN
6912	8065	2	is	be	VBZ
6912	8065	3	effective	effective	JJ
6912	8065	4	in	in	IN
6912	8065	5	preserving	preserve	VBG
6912	8065	6	such	such	JJ
6912	8065	7	foods	food	NNS
6912	8065	8	as	as	IN
6912	8065	9	fruits	fruit	NNS
6912	8065	10	,	,	,
6912	8065	11	certain	certain	JJ
6912	8065	12	vegetables	vegetable	NNS
6912	8065	13	,	,	,
6912	8065	14	fish	fish	NNS
6912	8065	15	,	,	,
6912	8065	16	and	and	CC
6912	8065	17	meats	meat	NNS
6912	8065	18	.	.	.
6912	8066	1	The	the	DT
6912	8066	2	drying	drying	NN
6912	8066	3	of	of	IN
6912	8066	4	fruit	fruit	NN
6912	8066	5	and	and	CC
6912	8066	6	vegetables	vegetable	NNS
6912	8066	7	may	may	MD
6912	8066	8	be	be	VB
6912	8066	9	done	do	VBN
6912	8066	10	in	in	IN
6912	8066	11	the	the	DT
6912	8066	12	home	home	NN
6912	8066	13	.	.	.
6912	8067	1	This	this	DT
6912	8067	2	process	process	NN
6912	8067	3	of	of	IN
6912	8067	4	food	food	NN
6912	8067	5	preservation	preservation	NN
6912	8067	6	is	be	VBZ
6912	8067	7	often	often	RB
6912	8067	8	advisable	advisable	JJ
6912	8067	9	when	when	WRB
6912	8067	10	there	there	EX
6912	8067	11	is	be	VBZ
6912	8067	12	an	an	DT
6912	8067	13	excessive	excessive	JJ
6912	8067	14	supply	supply	NN
6912	8067	15	of	of	IN
6912	8067	16	fruit	fruit	NN
6912	8067	17	or	or	CC
6912	8067	18	vegetables	vegetable	NNS
6912	8067	19	in	in	IN
6912	8067	20	the	the	DT
6912	8067	21	orchard	orchard	NN
6912	8067	22	or	or	CC
6912	8067	23	garden	garden	NN
6912	8067	24	.	.	.
6912	8068	1	Substances	substance	NNS
6912	8068	2	known	know	VBN
6912	8068	3	as	as	IN
6912	8068	4	_	_	NNP
6912	8068	5	preservatives	preservative	NNS
6912	8068	6	_	_	NNP
6912	8068	7	are	be	VBP
6912	8068	8	used	use	VBN
6912	8068	9	in	in	IN
6912	8068	10	food	food	NN
6912	8068	11	preservation	preservation	NN
6912	8068	12	.	.	.
6912	8069	1	Some	some	DT
6912	8069	2	of	of	IN
6912	8069	3	these	these	DT
6912	8069	4	are	be	VBP
6912	8069	5	harmless	harmless	JJ
6912	8069	6	,	,	,
6912	8069	7	as	as	IN
6912	8069	8	sugar	sugar	NN
6912	8069	9	,	,	,
6912	8069	10	salt	salt	NN
6912	8069	11	,	,	,
6912	8069	12	vinegar	vinegar	NN
6912	8069	13	,	,	,
6912	8069	14	and	and	CC
6912	8069	15	spices	spice	NNS
6912	8069	16	.	.	.
6912	8070	1	Others	other	NNS
6912	8070	2	are	be	VBP
6912	8070	3	harmful	harmful	JJ
6912	8070	4	,	,	,
6912	8070	5	as	as	IN
6912	8070	6	formaldehyde	formaldehyde	NN
6912	8070	7	,	,	,
6912	8070	8	boric	boric	NN
6912	8070	9	,	,	,
6912	8070	10	salicylic	salicylic	JJ
6912	8070	11	,	,	,
6912	8070	12	benzoic	benzoic	JJ
6912	8070	13	,	,	,
6912	8070	14	and	and	CC
6912	8070	15	sulphurous	sulphurous	JJ
6912	8070	16	acids	acid	NNS
6912	8070	17	,	,	,
6912	8070	18	with	with	IN
6912	8070	19	their	-PRON-	PRP$
6912	8070	20	related	relate	VBN
6912	8070	21	compounds	compound	NNS
6912	8070	22	.	.	.
6912	8071	1	Saltpeter	saltpeter	NN
6912	8071	2	and	and	CC
6912	8071	3	smoke	smoke	NN
6912	8071	4	are	be	VBP
6912	8071	5	also	also	RB
6912	8071	6	preservatives	preservative	NNS
6912	8071	7	.	.	.
6912	8072	1	There	there	EX
6912	8072	2	is	be	VBZ
6912	8072	3	some	some	DT
6912	8072	4	doubt	doubt	NN
6912	8072	5	concerning	concern	VBG
6912	8072	6	the	the	DT
6912	8072	7	harmlessness	harmlessness	NN
6912	8072	8	of	of	IN
6912	8072	9	these	these	DT
6912	8072	10	latter	latter	JJ
6912	8072	11	preserving	preserve	VBG
6912	8072	12	agents	agent	NNS
6912	8072	13	.	.	.
6912	8073	1	Foods	food	NNS
6912	8073	2	preserved	preserve	VBN
6912	8073	3	with	with	IN
6912	8073	4	harmful	harmful	JJ
6912	8073	5	materials	material	NNS
6912	8073	6	should	should	MD
6912	8073	7	never	never	RB
6912	8073	8	be	be	VB
6912	8073	9	used	use	VBN
6912	8073	10	.	.	.
6912	8074	1	Good	good	JJ
6912	8074	2	food	food	NN
6912	8074	3	materials	material	NNS
6912	8074	4	can	can	MD
6912	8074	5	be	be	VB
6912	8074	6	preserved	preserve	VBN
6912	8074	7	without	without	IN
6912	8074	8	the	the	DT
6912	8074	9	use	use	NN
6912	8074	10	of	of	IN
6912	8074	11	harmful	harmful	JJ
6912	8074	12	preservatives	preservative	NNS
6912	8074	13	.	.	.
6912	8075	1	The	the	DT
6912	8075	2	destruction	destruction	NN
6912	8075	3	of	of	IN
6912	8075	4	microorganisms	microorganism	NNS
6912	8075	5	by	by	IN
6912	8075	6	_	_	NNP
6912	8075	7	heat	heat	NN
6912	8075	8	_	_	NNP
6912	8075	9	is	be	VBZ
6912	8075	10	the	the	DT
6912	8075	11	basic	basic	JJ
6912	8075	12	principle	principle	NN
6912	8075	13	of	of	IN
6912	8075	14	preserving	preserve	VBG
6912	8075	15	much	much	JJ
6912	8075	16	food	food	NN
6912	8075	17	,	,	,
6912	8075	18	especially	especially	RB
6912	8075	19	fruit	fruit	NN
6912	8075	20	and	and	CC
6912	8075	21	vegetables	vegetable	NNS
6912	8075	22	.	.	.
6912	8076	1	In	in	IN
6912	8076	2	order	order	NN
6912	8076	3	to	to	TO
6912	8076	4	preserve	preserve	VB
6912	8076	5	fruits	fruit	NNS
6912	8076	6	it	-PRON-	PRP
6912	8076	7	is	be	VBZ
6912	8076	8	necessary	necessary	JJ
6912	8076	9	to	to	IN
6912	8076	10	_	_	NNP
6912	8076	11	process	process	NN
6912	8076	12	_	_	IN
6912	8076	13	them	-PRON-	PRP
6912	8076	14	,	,	,
6912	8076	15	_	_	NNP
6912	8076	16	i.e.	i.e.	FW
6912	8076	17	_	_	NNP
6912	8076	18	to	to	TO
6912	8076	19	apply	apply	VB
6912	8076	20	heat	heat	NN
6912	8076	21	in	in	IN
6912	8076	22	such	such	PDT
6912	8076	23	a	a	DT
6912	8076	24	way	way	NN
6912	8076	25	as	as	IN
6912	8076	26	to	to	TO
6912	8076	27	insure	insure	VB
6912	8076	28	preservation	preservation	NN
6912	8076	29	and	and	CC
6912	8076	30	secure	secure	VB
6912	8076	31	the	the	DT
6912	8076	32	maximum	maximum	NN
6912	8076	33	of	of	IN
6912	8076	34	good	good	JJ
6912	8076	35	quality	quality	NN
6912	8076	36	.	.	.
6912	8077	1	To	to	TO
6912	8077	2	do	do	VB
6912	8077	3	this	this	DT
6912	8077	4	,	,	,
6912	8077	5	the	the	DT
6912	8077	6	fruit	fruit	NN
6912	8077	7	must	must	MD
6912	8077	8	be	be	VB
6912	8077	9	cooked	cook	VBN
6912	8077	10	well	well	RB
6912	8077	11	,	,	,
6912	8077	12	packed	pack	VBN
6912	8077	13	in	in	IN
6912	8077	14	cans	can	NNS
6912	8077	15	which	which	WDT
6912	8077	16	have	have	VBP
6912	8077	17	been	be	VBN
6912	8077	18	boiled	boil	VBN
6912	8077	19	,	,	,
6912	8077	20	and	and	CC
6912	8077	21	sealed	seal	VBN
6912	8077	22	to	to	TO
6912	8077	23	exclude	exclude	VB
6912	8077	24	the	the	DT
6912	8077	25	air	air	NN
6912	8077	26	from	from	IN
6912	8077	27	them	-PRON-	PRP
6912	8077	28	.	.	.
6912	8078	1	It	-PRON-	PRP
6912	8078	2	is	be	VBZ
6912	8078	3	necessary	necessary	JJ
6912	8078	4	,	,	,
6912	8078	5	also	also	RB
6912	8078	6	,	,	,
6912	8078	7	to	to	TO
6912	8078	8	sterilize	sterilize	VB
6912	8078	9	all	all	DT
6912	8078	10	utensils	utensil	NNS
6912	8078	11	which	which	WDT
6912	8078	12	come	come	VBP
6912	8078	13	in	in	IN
6912	8078	14	contact	contact	NN
6912	8078	15	with	with	IN
6912	8078	16	the	the	DT
6912	8078	17	foods	food	NNS
6912	8078	18	in	in	IN
6912	8078	19	the	the	DT
6912	8078	20	processes	process	NNS
6912	8078	21	of	of	IN
6912	8078	22	cooking	cooking	NN
6912	8078	23	and	and	CC
6912	8078	24	sealing	sealing	NN
6912	8078	25	.	.	.
6912	8079	1	If	if	IN
6912	8079	2	canned	canned	JJ
6912	8079	3	fruits	fruit	NNS
6912	8079	4	do	do	VBP
6912	8079	5	not	not	RB
6912	8079	6	"	"	``
6912	8079	7	keep	keep	VB
6912	8079	8	,	,	,
6912	8079	9	"	"	''
6912	8079	10	some	some	DT
6912	8079	11	microorganisms	microorganism	NNS
6912	8079	12	either	either	CC
6912	8079	13	in	in	IN
6912	8079	14	the	the	DT
6912	8079	15	fruit	fruit	NN
6912	8079	16	,	,	,
6912	8079	17	on	on	IN
6912	8079	18	the	the	DT
6912	8079	19	can	can	NN
6912	8079	20	,	,	,
6912	8079	21	or	or	CC
6912	8079	22	on	on	IN
6912	8079	23	the	the	DT
6912	8079	24	utensils	utensil	NNS
6912	8079	25	used	use	VBN
6912	8079	26	in	in	IN
6912	8079	27	canning	canning	NN
6912	8079	28	,	,	,
6912	8079	29	have	have	VBP
6912	8079	30	not	not	RB
6912	8079	31	been	be	VBN
6912	8079	32	destroyed	destroy	VBN
6912	8079	33	,	,	,
6912	8079	34	or	or	CC
6912	8079	35	the	the	DT
6912	8079	36	can	can	MD
6912	8079	37	has	have	VBZ
6912	8079	38	not	not	RB
6912	8079	39	been	be	VBN
6912	8079	40	securely	securely	RB
6912	8079	41	sealed	seal	VBN
6912	8079	42	.	.	.
6912	8080	1	Slight	slight	JJ
6912	8080	2	flaws	flaw	NNS
6912	8080	3	in	in	IN
6912	8080	4	the	the	DT
6912	8080	5	can	can	NN
6912	8080	6	or	or	CC
6912	8080	7	rubbers	rubber	NNS
6912	8080	8	which	which	WDT
6912	8080	9	were	be	VBD
6912	8080	10	not	not	RB
6912	8080	11	detected	detect	VBN
6912	8080	12	at	at	IN
6912	8080	13	the	the	DT
6912	8080	14	time	time	NN
6912	8080	15	of	of	IN
6912	8080	16	sealing	sealing	NN
6912	8080	17	may	may	MD
6912	8080	18	cause	cause	VB
6912	8080	19	the	the	DT
6912	8080	20	spoiling	spoiling	NN
6912	8080	21	of	of	IN
6912	8080	22	carefully	carefully	RB
6912	8080	23	canned	can	VBN
6912	8080	24	fruit	fruit	NN
6912	8080	25	.	.	.
6912	8081	1	In	in	IN
6912	8081	2	the	the	DT
6912	8081	3	preservation	preservation	NN
6912	8081	4	of	of	IN
6912	8081	5	fruit	fruit	NN
6912	8081	6	,	,	,
6912	8081	7	every	every	DT
6912	8081	8	effort	effort	NN
6912	8081	9	should	should	MD
6912	8081	10	be	be	VB
6912	8081	11	made	make	VBN
6912	8081	12	to	to	TO
6912	8081	13	secure	secure	VB
6912	8081	14	sound	sound	JJ
6912	8081	15	fruit	fruit	NN
6912	8081	16	,	,	,
6912	8081	17	perfect	perfect	JJ
6912	8081	18	jars	jar	NNS
6912	8081	19	,	,	,
6912	8081	20	and	and	CC
6912	8081	21	good	good	JJ
6912	8081	22	rubbers	rubber	NNS
6912	8081	23	,	,	,
6912	8081	24	and	and	CC
6912	8081	25	to	to	TO
6912	8081	26	have	have	VB
6912	8081	27	the	the	DT
6912	8081	28	fruit	fruit	NN
6912	8081	29	and	and	CC
6912	8081	30	utensils	utensil	NNS
6912	8081	31	perfectly	perfectly	RB
6912	8081	32	processed	process	VBD
6912	8081	33	,	,	,
6912	8081	34	and	and	CC
6912	8081	35	the	the	DT
6912	8081	36	jars	jar	NNS
6912	8081	37	securely	securely	RB
6912	8081	38	sealed	seal	VBD
6912	8081	39	.	.	.
6912	8082	1	Failure	failure	NN
6912	8082	2	to	to	TO
6912	8082	3	accomplish	accomplish	VB
6912	8082	4	these	these	DT
6912	8082	5	ends	end	NNS
6912	8082	6	may	may	MD
6912	8082	7	result	result	VB
6912	8082	8	in	in	IN
6912	8082	9	much	much	JJ
6912	8082	10	loss	loss	NN
6912	8082	11	of	of	IN
6912	8082	12	materials	material	NNS
6912	8082	13	and	and	CC
6912	8082	14	time	time	NN
6912	8082	15	.	.	.
6912	8083	1	KINDS	kind	NNS
6912	8083	2	OF	of	IN
6912	8083	3	SPOILAGE.--As	SPOILAGE.--As	NNP
6912	8083	4	mentioned	mention	VBD
6912	8083	5	previously	previously	RB
6912	8083	6	,	,	,
6912	8083	7	canned	can	VBN
6912	8083	8	foods	food	NNS
6912	8083	9	spoil	spoil	VBP
6912	8083	10	either	either	CC
6912	8083	11	from	from	IN
6912	8083	12	imperfect	imperfect	JJ
6912	8083	13	processing	processing	NN
6912	8083	14	or	or	CC
6912	8083	15	sealing	sealing	NN
6912	8083	16	.	.	.
6912	8084	1	Different	different	JJ
6912	8084	2	organisms	organism	NNS
6912	8084	3	growing	grow	VBG
6912	8084	4	in	in	IN
6912	8084	5	preserved	preserve	VBN
6912	8084	6	foods	food	NNS
6912	8084	7	cause	cause	VBP
6912	8084	8	different	different	JJ
6912	8084	9	kinds	kind	NNS
6912	8084	10	of	of	IN
6912	8084	11	spoilage	spoilage	NN
6912	8084	12	.	.	.
6912	8085	1	A	a	DT
6912	8085	2	discussion	discussion	NN
6912	8085	3	[	[	-LRB-
6912	8085	4	Footnote	Footnote	NNP
6912	8085	5	123	123	CD
6912	8085	6	:	:	:
6912	8085	7	Adapted	adapt	VBN
6912	8085	8	from	from	IN
6912	8085	9	Journal	Journal	NNP
6912	8085	10	of	of	IN
6912	8085	11	Home	Home	NNP
6912	8085	12	Economics	Economics	NNP
6912	8085	13	,	,	,
6912	8085	14	Vol	Vol	NNP
6912	8085	15	.	.	.
6912	8086	1	X	X	NNP
6912	8086	2	(	(	-LRB-
6912	8086	3	July	July	NNP
6912	8086	4	,	,	,
6912	8086	5	1918	1918	CD
6912	8086	6	)	)	-RRB-
6912	8086	7	,	,	,
6912	8086	8	pp	pp	NNP
6912	8086	9	.	.	.
6912	8087	1	329-	329-	CD
6912	8087	2	331	331	CD
6912	8087	3	,	,	,
6912	8087	4	"	"	``
6912	8087	5	A	a	DT
6912	8087	6	Consideration	consideration	NN
6912	8087	7	of	of	IN
6912	8087	8	the	the	DT
6912	8087	9	Canning	Canning	NNP
6912	8087	10	Problem	Problem	NNP
6912	8087	11	,	,	,
6912	8087	12	"	"	''
6912	8087	13	by	by	IN
6912	8087	14	Elizabeth	Elizabeth	NNP
6912	8087	15	F.	F.	NNP
6912	8088	1	Genung	Genung	NNP
6912	8088	2	.	.	.
6912	8088	3	]	]	-RRB-
6912	8089	1	of	of	IN
6912	8089	2	the	the	DT
6912	8089	3	various	various	JJ
6912	8089	4	kinds	kind	NNS
6912	8089	5	of	of	IN
6912	8089	6	spoilage	spoilage	NN
6912	8089	7	follows	follow	VBZ
6912	8089	8	:	:	:
6912	8089	9	(	(	-LRB-
6912	8089	10	_	_	NNP
6912	8089	11	a	a	DT
6912	8089	12	_	_	NNP
6912	8089	13	)	)	-RRB-
6912	8089	14	FERMENTATION	FERMENTATION	NNP
6912	8089	15	OR	or	CC
6912	8089	16	"	"	''
6912	8089	17	SWELL	SWELL	NNP
6912	8089	18	.	.	.
6912	8089	19	"	"	''
6912	8090	1	--When	--When	NNP
6912	8090	2	canned	can	VBN
6912	8090	3	foods	food	NNS
6912	8090	4	spoil	spoil	VBP
6912	8090	5	with	with	IN
6912	8090	6	a	a	DT
6912	8090	7	production	production	NN
6912	8090	8	of	of	IN
6912	8090	9	gas	gas	NN
6912	8090	10	,	,	,
6912	8090	11	fermentation	fermentation	NN
6912	8090	12	of	of	IN
6912	8090	13	the	the	DT
6912	8090	14	food	food	NN
6912	8090	15	is	be	VBZ
6912	8090	16	taking	take	VBG
6912	8090	17	place	place	NN
6912	8090	18	.	.	.
6912	8091	1	The	the	DT
6912	8091	2	visible	visible	JJ
6912	8091	3	indications	indication	NNS
6912	8091	4	of	of	IN
6912	8091	5	such	such	JJ
6912	8091	6	spoilage	spoilage	NN
6912	8091	7	are	be	VBP
6912	8091	8	gas	gas	NN
6912	8091	9	bubbles	bubble	NNS
6912	8091	10	in	in	IN
6912	8091	11	the	the	DT
6912	8091	12	jar	jar	NN
6912	8091	13	and	and	CC
6912	8091	14	a	a	DT
6912	8091	15	bulging	bulging	NN
6912	8091	16	of	of	IN
6912	8091	17	the	the	DT
6912	8091	18	lid	lid	NN
6912	8091	19	of	of	IN
6912	8091	20	a	a	DT
6912	8091	21	jar	jar	NN
6912	8091	22	or	or	CC
6912	8091	23	a	a	DT
6912	8091	24	distending	distending	NN
6912	8091	25	of	of	IN
6912	8091	26	the	the	DT
6912	8091	27	top	top	JJ
6912	8091	28	and	and	CC
6912	8091	29	bottom	bottom	NN
6912	8091	30	of	of	IN
6912	8091	31	a	a	DT
6912	8091	32	can	can	NN
6912	8091	33	.	.	.
6912	8092	1	Because	because	IN
6912	8092	2	of	of	IN
6912	8092	3	the	the	DT
6912	8092	4	latter	latter	JJ
6912	8092	5	condition	condition	NN
6912	8092	6	,	,	,
6912	8092	7	the	the	DT
6912	8092	8	term	term	NN
6912	8092	9	"	"	``
6912	8092	10	swell	swell	NN
6912	8092	11	"	"	''
6912	8092	12	is	be	VBZ
6912	8092	13	used	use	VBN
6912	8092	14	in	in	IN
6912	8092	15	the	the	DT
6912	8092	16	commercial	commercial	JJ
6912	8092	17	canning	canning	NN
6912	8092	18	industry	industry	NN
6912	8092	19	to	to	TO
6912	8092	20	designate	designate	VB
6912	8092	21	this	this	DT
6912	8092	22	kind	kind	NN
6912	8092	23	of	of	IN
6912	8092	24	spoilage	spoilage	NN
6912	8092	25	.	.	.
6912	8093	1	When	when	WRB
6912	8093	2	fermentation	fermentation	NN
6912	8093	3	takes	take	VBZ
6912	8093	4	place	place	NN
6912	8093	5	,	,	,
6912	8093	6	the	the	DT
6912	8093	7	lid	lid	NN
6912	8093	8	of	of	IN
6912	8093	9	a	a	DT
6912	8093	10	jar	jar	NN
6912	8093	11	may	may	MD
6912	8093	12	become	become	VB
6912	8093	13	loosened	loosen	VBN
6912	8093	14	instead	instead	RB
6912	8093	15	of	of	IN
6912	8093	16	bulged	bulge	VBN
6912	8093	17	.	.	.
6912	8094	1	This	this	DT
6912	8094	2	type	type	NN
6912	8094	3	of	of	IN
6912	8094	4	spoilage	spoilage	NN
6912	8094	5	is	be	VBZ
6912	8094	6	caused	cause	VBN
6912	8094	7	by	by	IN
6912	8094	8	the	the	DT
6912	8094	9	action	action	NN
6912	8094	10	either	either	CC
6912	8094	11	of	of	IN
6912	8094	12	yeast	yeast	NN
6912	8094	13	or	or	CC
6912	8094	14	of	of	IN
6912	8094	15	a	a	DT
6912	8094	16	certain	certain	JJ
6912	8094	17	kind	kind	NN
6912	8094	18	of	of	IN
6912	8094	19	bacterium	bacterium	NN
6912	8094	20	which	which	WDT
6912	8094	21	thrives	thrive	VBZ
6912	8094	22	best	good	JJS
6912	8094	23	without	without	IN
6912	8094	24	air	air	NN
6912	8094	25	.	.	.
6912	8095	1	It	-PRON-	PRP
6912	8095	2	is	be	VBZ
6912	8095	3	usually	usually	RB
6912	8095	4	due	due	JJ
6912	8095	5	to	to	IN
6912	8095	6	imperfect	imperfect	JJ
6912	8095	7	sterilization	sterilization	NN
6912	8095	8	.	.	.
6912	8096	1	Fermentation	fermentation	NN
6912	8096	2	can	can	MD
6912	8096	3	usually	usually	RB
6912	8096	4	be	be	VB
6912	8096	5	detected	detect	VBN
6912	8096	6	by	by	IN
6912	8096	7	the	the	DT
6912	8096	8	presence	presence	NN
6912	8096	9	of	of	IN
6912	8096	10	bubbles	bubble	NNS
6912	8096	11	of	of	IN
6912	8096	12	gas	gas	NN
6912	8096	13	in	in	IN
6912	8096	14	the	the	DT
6912	8096	15	jar	jar	NN
6912	8096	16	and	and	CC
6912	8096	17	a	a	DT
6912	8096	18	loosening	loosening	NN
6912	8096	19	of	of	IN
6912	8096	20	the	the	DT
6912	8096	21	sealed	seal	VBN
6912	8096	22	cover	cover	NN
6912	8096	23	.	.	.
6912	8097	1	(	(	-LRB-
6912	8097	2	_	_	NNP
6912	8097	3	b	b	NNP
6912	8097	4	_	_	NNP
6912	8097	5	)	)	-RRB-
6912	8097	6	Flat	Flat	NNP
6912	8097	7	Sour	Sour	NNP
6912	8097	8	is	be	VBZ
6912	8097	9	a	a	DT
6912	8097	10	kind	kind	NN
6912	8097	11	of	of	IN
6912	8097	12	spoilage	spoilage	NN
6912	8097	13	in	in	IN
6912	8097	14	which	which	WDT
6912	8097	15	no	no	DT
6912	8097	16	gas	gas	NN
6912	8097	17	is	be	VBZ
6912	8097	18	formed	form	VBN
6912	8097	19	,	,	,
6912	8097	20	but	but	CC
6912	8097	21	acid	acid	NN
6912	8097	22	is	be	VBZ
6912	8097	23	produced	produce	VBN
6912	8097	24	,	,	,
6912	8097	25	giving	give	VBG
6912	8097	26	the	the	DT
6912	8097	27	food	food	NN
6912	8097	28	a	a	DT
6912	8097	29	sour	sour	JJ
6912	8097	30	taste	taste	NN
6912	8097	31	.	.	.
6912	8098	1	In	in	IN
6912	8098	2	some	some	DT
6912	8098	3	cases	case	NNS
6912	8098	4	of	of	IN
6912	8098	5	flat	flat	JJ
6912	8098	6	sour	sour	NN
6912	8098	7	,	,	,
6912	8098	8	a	a	DT
6912	8098	9	milky	milky	NN
6912	8098	10	deposit	deposit	NN
6912	8098	11	appears	appear	VBZ
6912	8098	12	in	in	IN
6912	8098	13	the	the	DT
6912	8098	14	bottom	bottom	NN
6912	8098	15	of	of	IN
6912	8098	16	the	the	DT
6912	8098	17	jar	jar	NN
6912	8098	18	which	which	WDT
6912	8098	19	can	can	MD
6912	8098	20	be	be	VB
6912	8098	21	detected	detect	VBN
6912	8098	22	if	if	IN
6912	8098	23	the	the	DT
6912	8098	24	container	container	NN
6912	8098	25	is	be	VBZ
6912	8098	26	glass	glass	NN
6912	8098	27	.	.	.
6912	8099	1	In	in	IN
6912	8099	2	other	other	JJ
6912	8099	3	cases	case	NNS
6912	8099	4	,	,	,
6912	8099	5	no	no	DT
6912	8099	6	change	change	NN
6912	8099	7	in	in	IN
6912	8099	8	the	the	DT
6912	8099	9	appearance	appearance	NN
6912	8099	10	of	of	IN
6912	8099	11	the	the	DT
6912	8099	12	jar	jar	NN
6912	8099	13	and	and	CC
6912	8099	14	its	-PRON-	PRP$
6912	8099	15	contents	content	NNS
6912	8099	16	takes	take	VBZ
6912	8099	17	place	place	NN
6912	8099	18	.	.	.
6912	8100	1	Little	little	JJ
6912	8100	2	is	be	VBZ
6912	8100	3	known	know	VBN
6912	8100	4	of	of	IN
6912	8100	5	the	the	DT
6912	8100	6	kind	kind	NN
6912	8100	7	of	of	IN
6912	8100	8	organism	organism	NN
6912	8100	9	producing	produce	VBG
6912	8100	10	flat	flat	JJ
6912	8100	11	sour	sour	NN
6912	8100	12	.	.	.
6912	8101	1	Whether	whether	IN
6912	8101	2	or	or	CC
6912	8101	3	not	not	RB
6912	8101	4	food	food	NN
6912	8101	5	thus	thus	RB
6912	8101	6	spoiled	spoil	VBN
6912	8101	7	is	be	VBZ
6912	8101	8	injurious	injurious	JJ
6912	8101	9	also	also	RB
6912	8101	10	has	have	VBZ
6912	8101	11	not	not	RB
6912	8101	12	been	be	VBN
6912	8101	13	determined	determine	VBN
6912	8101	14	.	.	.
6912	8102	1	Flat	flat	JJ
6912	8102	2	sour	sour	NN
6912	8102	3	is	be	VBZ
6912	8102	4	probably	probably	RB
6912	8102	5	due	due	JJ
6912	8102	6	to	to	IN
6912	8102	7	imperfect	imperfect	JJ
6912	8102	8	sterilization	sterilization	NN
6912	8102	9	.	.	.
6912	8103	1	(	(	-LRB-
6912	8103	2	_	_	NNP
6912	8103	3	c	c	NNP
6912	8103	4	_	_	NNP
6912	8103	5	)	)	-RRB-
6912	8103	6	PUTREFACTION.--When	PUTREFACTION.--When	NNP
6912	8103	7	putrefaction	putrefaction	NN
6912	8103	8	takes	take	VBZ
6912	8103	9	place	place	NN
6912	8103	10	,	,	,
6912	8103	11	food	food	NN
6912	8103	12	decays	decay	NNS
6912	8103	13	and	and	CC
6912	8103	14	disintegrates	disintegrate	VBZ
6912	8103	15	,	,	,
6912	8103	16	or	or	CC
6912	8103	17	decay	decay	NN
6912	8103	18	takes	take	VBZ
6912	8103	19	place	place	NN
6912	8103	20	with	with	IN
6912	8103	21	the	the	DT
6912	8103	22	production	production	NN
6912	8103	23	of	of	IN
6912	8103	24	a	a	DT
6912	8103	25	gas	gas	NN
6912	8103	26	of	of	IN
6912	8103	27	a	a	DT
6912	8103	28	disagreeable	disagreeable	JJ
6912	8103	29	odor	odor	NN
6912	8103	30	.	.	.
6912	8104	1	This	this	DT
6912	8104	2	type	type	NN
6912	8104	3	of	of	IN
6912	8104	4	spoilage	spoilage	NN
6912	8104	5	is	be	VBZ
6912	8104	6	readily	readily	RB
6912	8104	7	detected	detect	VBN
6912	8104	8	.	.	.
6912	8105	1	Food	food	NN
6912	8105	2	thus	thus	RB
6912	8105	3	affected	affect	VBN
6912	8105	4	is	be	VBZ
6912	8105	5	unfit	unfit	JJ
6912	8105	6	for	for	IN
6912	8105	7	use	use	NN
6912	8105	8	.	.	.
6912	8106	1	Putrefaction	putrefaction	NN
6912	8106	2	is	be	VBZ
6912	8106	3	usually	usually	RB
6912	8106	4	caused	cause	VBN
6912	8106	5	by	by	IN
6912	8106	6	imperfect	imperfect	JJ
6912	8106	7	sealing	sealing	NN
6912	8106	8	.	.	.
6912	8107	1	It	-PRON-	PRP
6912	8107	2	may	may	MD
6912	8107	3	result	result	VB
6912	8107	4	,	,	,
6912	8107	5	however	however	RB
6912	8107	6	,	,	,
6912	8107	7	from	from	IN
6912	8107	8	imperfect	imperfect	JJ
6912	8107	9	sterilization	sterilization	NN
6912	8107	10	.	.	.
6912	8108	1	(	(	-LRB-
6912	8108	2	_	_	NNP
6912	8108	3	d	d	NNP
6912	8108	4	_	_	NNP
6912	8108	5	)	)	-RRB-
6912	8108	6	BOTULISM.--A	BOTULISM.--A	.
6912	8108	7	bacillus	bacillus	NN
6912	8108	8	termed	term	VBN
6912	8108	9	_	_	NNP
6912	8108	10	botulinus	botulinus	NN
6912	8108	11	_	_	NNP
6912	8108	12	sometimes	sometimes	RB
6912	8108	13	grows	grow	VBZ
6912	8108	14	on	on	IN
6912	8108	15	canned	canned	JJ
6912	8108	16	foods	food	NNS
6912	8108	17	,	,	,
6912	8108	18	especially	especially	RB
6912	8108	19	those	those	DT
6912	8108	20	rich	rich	JJ
6912	8108	21	in	in	IN
6912	8108	22	protein	protein	NN
6912	8108	23	or	or	CC
6912	8108	24	lacking	lack	VBG
6912	8108	25	in	in	IN
6912	8108	26	acid	acid	NN
6912	8108	27	.	.	.
6912	8109	1	This	this	DT
6912	8109	2	organism	organism	NN
6912	8109	3	produces	produce	VBZ
6912	8109	4	a	a	DT
6912	8109	5	violent	violent	JJ
6912	8109	6	poison	poison	NN
6912	8109	7	in	in	IN
6912	8109	8	the	the	DT
6912	8109	9	food	food	NN
6912	8109	10	.	.	.
6912	8110	1	But	but	CC
6912	8110	2	fortunately	fortunately	RB
6912	8110	3	,	,	,
6912	8110	4	the	the	DT
6912	8110	5	poison	poison	NN
6912	8110	6	may	may	MD
6912	8110	7	be	be	VB
6912	8110	8	destroyed	destroy	VBN
6912	8110	9	by	by	IN
6912	8110	10	boiling	boil	VBG
6912	8110	11	the	the	DT
6912	8110	12	food	food	NN
6912	8110	13	for	for	IN
6912	8110	14	ten	ten	CD
6912	8110	15	minutes	minute	NNS
6912	8110	16	.	.	.
6912	8111	1	Hence	hence	RB
6912	8111	2	,	,	,
6912	8111	3	it	-PRON-	PRP
6912	8111	4	is	be	VBZ
6912	8111	5	advisable	advisable	JJ
6912	8111	6	to	to	IN
6912	8111	7	_	_	NNP
6912	8111	8	boil	boil	NNP
6912	8111	9	_	_	NNP
6912	8111	10	canned	can	VBD
6912	8111	11	food	food	NN
6912	8111	12	at	at	RB
6912	8111	13	least	least	RBS
6912	8111	14	30	30	CD
6912	8111	15	minutes	minute	NNS
6912	8111	16	before	before	IN
6912	8111	17	using	use	VBG
6912	8111	18	.	.	.
6912	8112	1	This	this	DT
6912	8112	2	should	should	MD
6912	8112	3	be	be	VB
6912	8112	4	done	do	VBN
6912	8112	5	even	even	RB
6912	8112	6	though	though	IN
6912	8112	7	the	the	DT
6912	8112	8	food	food	NN
6912	8112	9	is	be	VBZ
6912	8112	10	to	to	TO
6912	8112	11	be	be	VB
6912	8112	12	served	serve	VBN
6912	8112	13	cold	cold	JJ
6912	8112	14	.	.	.
6912	8113	1	It	-PRON-	PRP
6912	8113	2	may	may	MD
6912	8113	3	easily	easily	RB
6912	8113	4	be	be	VB
6912	8113	5	cooled	cool	VBN
6912	8113	6	after	after	IN
6912	8113	7	boiling	boil	VBG
6912	8113	8	.	.	.
6912	8114	1	When	when	WRB
6912	8114	2	there	there	EX
6912	8114	3	is	be	VBZ
6912	8114	4	the	the	DT
6912	8114	5	least	least	JJS
6912	8114	6	suspicion	suspicion	NN
6912	8114	7	that	that	IN
6912	8114	8	food	food	NN
6912	8114	9	is	be	VBZ
6912	8114	10	spoiled	spoil	VBN
6912	8114	11	,	,	,
6912	8114	12	it	-PRON-	PRP
6912	8114	13	should	should	MD
6912	8114	14	be	be	VB
6912	8114	15	discarded	discard	VBN
6912	8114	16	.	.	.
6912	8115	1	QUESTIONS	QUESTIONS	NNP
6912	8115	2	Explain	explain	VB
6912	8115	3	why	why	WRB
6912	8115	4	boiled	boil	VBN
6912	8115	5	milk	milk	NN
6912	8115	6	keeps	keep	VBZ
6912	8115	7	sweet	sweet	JJ
6912	8115	8	for	for	IN
6912	8115	9	a	a	DT
6912	8115	10	longer	long	JJR
6912	8115	11	time	time	NN
6912	8115	12	than	than	IN
6912	8115	13	uncooked	uncooked	JJ
6912	8115	14	milk	milk	NN
6912	8115	15	.	.	.
6912	8116	1	Why	why	WRB
6912	8116	2	do	do	VBP
6912	8116	3	foods	food	NNS
6912	8116	4	need	need	VB
6912	8116	5	to	to	TO
6912	8116	6	be	be	VB
6912	8116	7	sealed	seal	VBN
6912	8116	8	to	to	TO
6912	8116	9	preserve	preserve	VB
6912	8116	10	them	-PRON-	PRP
6912	8116	11	?	?	.
6912	8117	1	Why	why	WRB
6912	8117	2	does	do	VBZ
6912	8117	3	cooked	cook	VBN
6912	8117	4	meat	meat	NN
6912	8117	5	"	"	``
6912	8117	6	keep	keep	VB
6912	8117	7	"	"	''
6912	8117	8	longer	long	JJR
6912	8117	9	than	than	IN
6912	8117	10	uncooked	uncooked	JJ
6912	8117	11	meat	meat	NN
6912	8117	12	?	?	.
6912	8118	1	LESSON	lesson	JJ
6912	8118	2	CLXVII	clxvii	NN
6912	8118	3	PROCESSING	processing	NN
6912	8118	4	WITH	with	IN
6912	8118	5	LITTLE	little	JJ
6912	8118	6	OR	or	CC
6912	8118	7	NO	no	DT
6912	8118	8	SUGAR	sugar	NN
6912	8118	9	--	--	:
6912	8118	10	CANNED	canned	NN
6912	8118	11	FRUIT	FRUIT	NNP
6912	8118	12	JARS	jar	NNS
6912	8118	13	FOR	for	IN
6912	8118	14	CANNED	CANNED	NNP
6912	8118	15	FRUIT.--There	FRUIT.--There	NNP
6912	8118	16	are	be	VBP
6912	8118	17	many	many	JJ
6912	8118	18	types	type	NNS
6912	8118	19	of	of	IN
6912	8118	20	fruit	fruit	NN
6912	8118	21	jars	jar	NNS
6912	8118	22	.	.	.
6912	8119	1	Glass	Glass	NNP
6912	8119	2	jars	jar	NNS
6912	8119	3	rather	rather	RB
6912	8119	4	than	than	IN
6912	8119	5	metal	metal	NN
6912	8119	6	cans	can	NNS
6912	8119	7	should	should	MD
6912	8119	8	be	be	VB
6912	8119	9	used	use	VBN
6912	8119	10	for	for	IN
6912	8119	11	home	home	NN
6912	8119	12	canning	canning	NN
6912	8119	13	.	.	.
6912	8120	1	Jars	jar	NNS
6912	8120	2	should	should	MD
6912	8120	3	be	be	VB
6912	8120	4	constructed	construct	VBN
6912	8120	5	so	so	IN
6912	8120	6	that	that	IN
6912	8120	7	there	there	EX
6912	8120	8	is	be	VBZ
6912	8120	9	no	no	DT
6912	8120	10	contact	contact	NN
6912	8120	11	of	of	IN
6912	8120	12	the	the	DT
6912	8120	13	fruit	fruit	NN
6912	8120	14	with	with	IN
6912	8120	15	metal	metal	NN
6912	8120	16	,	,	,
6912	8120	17	hence	hence	RB
6912	8120	18	a	a	DT
6912	8120	19	jar	jar	NN
6912	8120	20	having	have	VBG
6912	8120	21	a	a	DT
6912	8120	22	glass	glass	NN
6912	8120	23	cover	cover	NN
6912	8120	24	is	be	VBZ
6912	8120	25	desirable	desirable	JJ
6912	8120	26	.	.	.
6912	8121	1	A	a	DT
6912	8121	2	large	large	JJ
6912	8121	3	opening	opening	NN
6912	8121	4	,	,	,
6912	8121	5	simple	simple	JJ
6912	8121	6	construction	construction	NN
6912	8121	7	,	,	,
6912	8121	8	ease	ease	NN
6912	8121	9	in	in	IN
6912	8121	10	cleaning	cleaning	NN
6912	8121	11	,	,	,
6912	8121	12	and	and	CC
6912	8121	13	perfect	perfect	VB
6912	8121	14	sealing	sealing	NN
6912	8121	15	are	be	VBP
6912	8121	16	characteristics	characteristic	NNS
6912	8121	17	of	of	IN
6912	8121	18	good	good	JJ
6912	8121	19	fruit	fruit	NN
6912	8121	20	jars	jar	NNS
6912	8121	21	.	.	.
6912	8122	1	Glass	Glass	NNP
6912	8122	2	jars	jar	NNS
6912	8122	3	should	should	MD
6912	8122	4	be	be	VB
6912	8122	5	_	_	NNP
6912	8122	6	tested	test	VBN
6912	8122	7	_	_	NNP
6912	8122	8	before	before	IN
6912	8122	9	using	use	VBG
6912	8122	10	:	:	:
6912	8122	11	Partly	partly	RB
6912	8122	12	fill	fill	VB
6912	8122	13	the	the	DT
6912	8122	14	jar	jar	NN
6912	8122	15	with	with	IN
6912	8122	16	water	water	NN
6912	8122	17	,	,	,
6912	8122	18	adjust	adjust	VB
6912	8122	19	the	the	DT
6912	8122	20	rubber	rubber	NN
6912	8122	21	and	and	CC
6912	8122	22	cover	cover	NN
6912	8122	23	,	,	,
6912	8122	24	seal	seal	NNP
6912	8122	25	,	,	,
6912	8122	26	invert	invert	VB
6912	8122	27	the	the	DT
6912	8122	28	jar	jar	NN
6912	8122	29	.	.	.
6912	8123	1	Examine	examine	VB
6912	8123	2	carefully	carefully	RB
6912	8123	3	for	for	IN
6912	8123	4	leakage	leakage	NN
6912	8123	5	.	.	.
6912	8124	1	RUBBER	rubber	NN
6912	8124	2	RINGS.--Soft	RINGS.--Soft	NNS
6912	8124	3	,	,	,
6912	8124	4	elastic	elastic	JJ
6912	8124	5	rubbers	rubber	NNS
6912	8124	6	should	should	MD
6912	8124	7	be	be	VB
6912	8124	8	chosen	choose	VBN
6912	8124	9	.	.	.
6912	8125	1	It	-PRON-	PRP
6912	8125	2	is	be	VBZ
6912	8125	3	poor	poor	JJ
6912	8125	4	economy	economy	NN
6912	8125	5	to	to	TO
6912	8125	6	use	use	VB
6912	8125	7	old	old	JJ
6912	8125	8	rubbers	rubber	NNS
6912	8125	9	.	.	.
6912	8126	1	Rubber	rubber	NN
6912	8126	2	after	after	IN
6912	8126	3	usage	usage	NN
6912	8126	4	becomes	become	VBZ
6912	8126	5	hard	hard	JJ
6912	8126	6	and	and	CC
6912	8126	7	inelastic	inelastic	JJ
6912	8126	8	;	;	:
6912	8126	9	it	-PRON-	PRP
6912	8126	10	may	may	MD
6912	8126	11	cause	cause	VB
6912	8126	12	imperfect	imperfect	JJ
6912	8126	13	sealing	sealing	NN
6912	8126	14	and	and	CC
6912	8126	15	hence	hence	RB
6912	8126	16	decay	decay	JJ
6912	8126	17	of	of	IN
6912	8126	18	the	the	DT
6912	8126	19	fruit	fruit	NN
6912	8126	20	.	.	.
6912	8127	1	In	in	IN
6912	8127	2	certain	certain	JJ
6912	8127	3	processes	process	NNS
6912	8127	4	of	of	IN
6912	8127	5	canning	canning	NN
6912	8127	6	,	,	,
6912	8127	7	it	-PRON-	PRP
6912	8127	8	is	be	VBZ
6912	8127	9	necessary	necessary	JJ
6912	8127	10	to	to	TO
6912	8127	11	subject	subject	VB
6912	8127	12	the	the	DT
6912	8127	13	jars	jar	NNS
6912	8127	14	provided	provide	VBN
6912	8127	15	with	with	IN
6912	8127	16	rubber	rubber	NN
6912	8127	17	rings	ring	NNS
6912	8127	18	and	and	CC
6912	8127	19	covers	cover	VBZ
6912	8127	20	to	to	IN
6912	8127	21	long	long	JJ
6912	8127	22	periods	period	NNS
6912	8127	23	of	of	IN
6912	8127	24	boiling	boiling	NN
6912	8127	25	or	or	CC
6912	8127	26	to	to	IN
6912	8127	27	the	the	DT
6912	8127	28	intense	intense	JJ
6912	8127	29	heat	heat	NN
6912	8127	30	of	of	IN
6912	8127	31	a	a	DT
6912	8127	32	pressure	pressure	NN
6912	8127	33	or	or	CC
6912	8127	34	steam	steam	NN
6912	8127	35	cooker	cooker	NN
6912	8127	36	.	.	.
6912	8128	1	When	when	WRB
6912	8128	2	such	such	PDT
6912	8128	3	a	a	DT
6912	8128	4	method	method	NN
6912	8128	5	is	be	VBZ
6912	8128	6	followed	follow	VBN
6912	8128	7	it	-PRON-	PRP
6912	8128	8	is	be	VBZ
6912	8128	9	especially	especially	RB
6912	8128	10	necessary	necessary	JJ
6912	8128	11	that	that	IN
6912	8128	12	rubber	rubber	NN
6912	8128	13	rings	ring	NNS
6912	8128	14	of	of	IN
6912	8128	15	good	good	JJ
6912	8128	16	quality	quality	NN
6912	8128	17	be	be	VB
6912	8128	18	used	use	VBN
6912	8128	19	.	.	.
6912	8129	1	To	to	TO
6912	8129	2	meet	meet	VB
6912	8129	3	this	this	DT
6912	8129	4	requirement	requirement	NN
6912	8129	5	,	,	,
6912	8129	6	the	the	DT
6912	8129	7	United	United	NNP
6912	8129	8	States	States	NNP
6912	8129	9	Department	Department	NNP
6912	8129	10	of	of	IN
6912	8129	11	Agriculture	Agriculture	NNP
6912	8129	12	advises	advise	VBZ
6912	8129	13	that	that	IN
6912	8129	14	rubber	rubber	NN
6912	8129	15	rings	ring	NNS
6912	8129	16	conform	conform	VBP
6912	8129	17	to	to	IN
6912	8129	18	the	the	DT
6912	8129	19	following	follow	VBG
6912	8129	20	:	:	:
6912	8129	21	1	1	CD
6912	8129	22	.	.	.
6912	8130	1	Inside	inside	IN
6912	8130	2	diameter	diameter	NN
6912	8130	3	of	of	IN
6912	8130	4	2	2	CD
6912	8130	5	1/4	1/4	CD
6912	8130	6	inches	inch	NNS
6912	8130	7	(	(	-LRB-
6912	8130	8	for	for	IN
6912	8130	9	the	the	DT
6912	8130	10	jar	jar	NN
6912	8130	11	of	of	IN
6912	8130	12	standard	standard	JJ
6912	8130	13	size	size	NN
6912	8130	14	)	)	-RRB-
6912	8130	15	.	.	.
6912	8131	1	2	2	LS
6912	8131	2	.	.	.
6912	8132	1	Width	width	NN
6912	8132	2	of	of	IN
6912	8132	3	ring	ring	NN
6912	8132	4	or	or	CC
6912	8132	5	flange	flange	NN
6912	8132	6	from	from	IN
6912	8132	7	1/4	1/4	CD
6912	8132	8	to	to	IN
6912	8132	9	12/32	12/32	CD
6912	8132	10	of	of	IN
6912	8132	11	an	an	DT
6912	8132	12	inch	inch	NN
6912	8132	13	.	.	.
6912	8133	1	3	3	LS
6912	8133	2	.	.	.
6912	8134	1	Thickness	Thickness	NNP
6912	8134	2	of	of	IN
6912	8134	3	1/12	1/12	CD
6912	8134	4	of	of	IN
6912	8134	5	an	an	DT
6912	8134	6	inch	inch	NN
6912	8134	7	.	.	.
6912	8135	1	4	4	LS
6912	8135	2	.	.	.
6912	8136	1	Tensile	tensile	JJ
6912	8136	2	strength	strength	NN
6912	8136	3	sufficient	sufficient	JJ
6912	8136	4	to	to	TO
6912	8136	5	"	"	``
6912	8136	6	stretch	stretch	VB
6912	8136	7	considerably	considerably	RB
6912	8136	8	and	and	CC
6912	8136	9	return	return	VBP
6912	8136	10	promptly	promptly	RB
6912	8136	11	to	to	IN
6912	8136	12	place	place	VB
6912	8136	13	without	without	IN
6912	8136	14	changing	change	VBG
6912	8136	15	the	the	DT
6912	8136	16	inside	inside	JJ
6912	8136	17	diameter	diameter	NN
6912	8136	18	.	.	.
6912	8136	19	"	"	''
6912	8137	1	5	5	CD
6912	8137	2	.	.	.
6912	8138	1	Firm	firm	VB
6912	8138	2	enough	enough	RB
6912	8138	3	so	so	IN
6912	8138	4	that	that	IN
6912	8138	5	no	no	DT
6912	8138	6	crease	crease	NN
6912	8138	7	or	or	CC
6912	8138	8	break	break	VB
6912	8138	9	shows	show	NNS
6912	8138	10	after	after	IN
6912	8138	11	it	-PRON-	PRP
6912	8138	12	has	have	VBZ
6912	8138	13	been	be	VBN
6912	8138	14	tightly	tightly	RB
6912	8138	15	folded	fold	VBN
6912	8138	16	.	.	.
6912	8139	1	SELECTION	selection	NN
6912	8139	2	AND	and	CC
6912	8139	3	PREPARATION	preparation	NN
6912	8139	4	OF	of	IN
6912	8139	5	FRUIT	FRUIT	NNP
6912	8139	6	FOR	for	IN
6912	8139	7	CANNING.--Select	canning.--select	NN
6912	8139	8	solid	solid	JJ
6912	8139	9	,	,	,
6912	8139	10	and	and	CC
6912	8139	11	not	not	RB
6912	8139	12	over	over	RB
6912	8139	13	-	-	HYPH
6912	8139	14	ripe	ripe	JJ
6912	8139	15	,	,	,
6912	8139	16	fruit	fruit	NN
6912	8139	17	.	.	.
6912	8140	1	It	-PRON-	PRP
6912	8140	2	is	be	VBZ
6912	8140	3	better	well	JJR
6912	8140	4	to	to	TO
6912	8140	5	have	have	VB
6912	8140	6	underripe	underripe	NN
6912	8140	7	than	than	IN
6912	8140	8	over	over	IN
6912	8140	9	-	-	HYPH
6912	8140	10	ripe	ripe	NN
6912	8140	11	fruit	fruit	NN
6912	8140	12	.	.	.
6912	8141	1	Fresh	fresh	JJ
6912	8141	2	fruits	fruit	NNS
6912	8141	3	--	--	:
6912	8141	4	if	if	IN
6912	8141	5	possible	possible	JJ
6912	8141	6	picked	pick	VBD
6912	8141	7	on	on	IN
6912	8141	8	the	the	DT
6912	8141	9	same	same	JJ
6912	8141	10	day	day	NN
6912	8141	11	they	-PRON-	PRP
6912	8141	12	are	be	VBP
6912	8141	13	to	to	TO
6912	8141	14	be	be	VB
6912	8141	15	used	use	VBN
6912	8141	16	--	--	:
6912	8141	17	are	be	VBP
6912	8141	18	desirable	desirable	JJ
6912	8141	19	for	for	IN
6912	8141	20	canning	canning	NN
6912	8141	21	.	.	.
6912	8142	1	Most	Most	JJS
6912	8142	2	fruits	fruit	NNS
6912	8142	3	should	should	MD
6912	8142	4	be	be	VB
6912	8142	5	washed	wash	VBN
6912	8142	6	before	before	IN
6912	8142	7	using	use	VBG
6912	8142	8	.	.	.
6912	8143	1	Quinces	quince	NNS
6912	8143	2	should	should	MD
6912	8143	3	be	be	VB
6912	8143	4	rubbed	rub	VBN
6912	8143	5	with	with	IN
6912	8143	6	a	a	DT
6912	8143	7	coarse	coarse	JJ
6912	8143	8	towel	towel	NN
6912	8143	9	before	before	IN
6912	8143	10	they	-PRON-	PRP
6912	8143	11	are	be	VBP
6912	8143	12	washed	wash	VBN
6912	8143	13	.	.	.
6912	8144	1	Berries	berry	NNS
6912	8144	2	and	and	CC
6912	8144	3	small	small	JJ
6912	8144	4	fruits	fruit	NNS
6912	8144	5	should	should	MD
6912	8144	6	be	be	VB
6912	8144	7	washed	wash	VBN
6912	8144	8	before	before	IN
6912	8144	9	they	-PRON-	PRP
6912	8144	10	are	be	VBP
6912	8144	11	hulled	hull	VBN
6912	8144	12	or	or	CC
6912	8144	13	stemmed	stem	VBN
6912	8144	14	.	.	.
6912	8145	1	Most	Most	JJS
6912	8145	2	small	small	JJ
6912	8145	3	fruits	fruit	NNS
6912	8145	4	contain	contain	VBP
6912	8145	5	so	so	RB
6912	8145	6	much	much	JJ
6912	8145	7	water	water	NN
6912	8145	8	that	that	IN
6912	8145	9	it	-PRON-	PRP
6912	8145	10	is	be	VBZ
6912	8145	11	not	not	RB
6912	8145	12	necessary	necessary	JJ
6912	8145	13	to	to	TO
6912	8145	14	add	add	VB
6912	8145	15	water	water	NN
6912	8145	16	for	for	IN
6912	8145	17	cooking	cooking	NN
6912	8145	18	.	.	.
6912	8146	1	Hence	hence	RB
6912	8146	2	such	such	JJ
6912	8146	3	fruits	fruit	NNS
6912	8146	4	should	should	MD
6912	8146	5	be	be	VB
6912	8146	6	drained	drain	VBN
6912	8146	7	thoroughly	thoroughly	RB
6912	8146	8	after	after	IN
6912	8146	9	washing	washing	NN
6912	8146	10	.	.	.
6912	8147	1	If	if	IN
6912	8147	2	there	there	EX
6912	8147	3	are	be	VBP
6912	8147	4	any	any	DT
6912	8147	5	decayed	decay	VBN
6912	8147	6	or	or	CC
6912	8147	7	bruised	bruise	VBN
6912	8147	8	spots	spot	NNS
6912	8147	9	on	on	IN
6912	8147	10	fruit	fruit	NN
6912	8147	11	,	,	,
6912	8147	12	the	the	DT
6912	8147	13	damaged	damage	VBN
6912	8147	14	portion	portion	NN
6912	8147	15	should	should	MD
6912	8147	16	be	be	VB
6912	8147	17	removed	remove	VBN
6912	8147	18	completely	completely	RB
6912	8147	19	.	.	.
6912	8148	1	Peaches	peach	NNS
6912	8148	2	and	and	CC
6912	8148	3	tomatoes	tomato	NNS
6912	8148	4	may	may	MD
6912	8148	5	be	be	VB
6912	8148	6	peeled	peel	VBN
6912	8148	7	instead	instead	RB
6912	8148	8	of	of	IN
6912	8148	9	pared	pare	VBN
6912	8148	10	.	.	.
6912	8149	1	This	this	DT
6912	8149	2	is	be	VBZ
6912	8149	3	done	do	VBN
6912	8149	4	by	by	IN
6912	8149	5	placing	place	VBG
6912	8149	6	the	the	DT
6912	8149	7	fruit	fruit	NN
6912	8149	8	in	in	IN
6912	8149	9	a	a	DT
6912	8149	10	wire	wire	NN
6912	8149	11	basket	basket	NN
6912	8149	12	and	and	CC
6912	8149	13	then	then	RB
6912	8149	14	immersing	immerse	VBG
6912	8149	15	the	the	DT
6912	8149	16	basket	basket	NN
6912	8149	17	in	in	IN
6912	8149	18	a	a	DT
6912	8149	19	kettle	kettle	NN
6912	8149	20	of	of	IN
6912	8149	21	boiling	boil	VBG
6912	8149	22	water	water	NN
6912	8149	23	for	for	IN
6912	8149	24	3	3	CD
6912	8149	25	minutes	minute	NNS
6912	8149	26	.	.	.
6912	8150	1	Remove	remove	VB
6912	8150	2	the	the	DT
6912	8150	3	basket	basket	NN
6912	8150	4	of	of	IN
6912	8150	5	fruit	fruit	NN
6912	8150	6	from	from	IN
6912	8150	7	the	the	DT
6912	8150	8	hot	hot	JJ
6912	8150	9	water	water	NN
6912	8150	10	and	and	CC
6912	8150	11	plunge	plunge	VB
6912	8150	12	it	-PRON-	PRP
6912	8150	13	for	for	IN
6912	8150	14	a	a	DT
6912	8150	15	moment	moment	NN
6912	8150	16	in	in	IN
6912	8150	17	cold	cold	JJ
6912	8150	18	water	water	NN
6912	8150	19	.	.	.
6912	8151	1	Drain	drain	NN
6912	8151	2	,	,	,
6912	8151	3	then	then	RB
6912	8151	4	peel	peel	VB
6912	8151	5	the	the	DT
6912	8151	6	fruit	fruit	NN
6912	8151	7	.	.	.
6912	8152	1	If	if	IN
6912	8152	2	desired	desire	VBN
6912	8152	3	,	,	,
6912	8152	4	cut	cut	VBN
6912	8152	5	into	into	IN
6912	8152	6	halves	half	NNS
6912	8152	7	,	,	,
6912	8152	8	quarters	quarter	NNS
6912	8152	9	,	,	,
6912	8152	10	or	or	CC
6912	8152	11	slices	slice	NNS
6912	8152	12	.	.	.
6912	8153	1	After	after	IN
6912	8153	2	fruit	fruit	NN
6912	8153	3	is	be	VBZ
6912	8153	4	peeled	peel	VBN
6912	8153	5	or	or	CC
6912	8153	6	pared	pare	VBN
6912	8153	7	,	,	,
6912	8153	8	it	-PRON-	PRP
6912	8153	9	can	can	MD
6912	8153	10	be	be	VB
6912	8153	11	kept	keep	VBN
6912	8153	12	from	from	IN
6912	8153	13	discoloring	discoloring	NN
6912	8153	14	by	by	IN
6912	8153	15	covering	cover	VBG
6912	8153	16	with	with	IN
6912	8153	17	cold	cold	JJ
6912	8153	18	water	water	NN
6912	8153	19	.	.	.
6912	8154	1	METHODS	methods	JJ
6912	8154	2	OF	of	IN
6912	8154	3	CANNING	canning	NN
6912	8154	4	FRUIT	FRUIT	NNP
6912	8154	5	Several	several	JJ
6912	8154	6	methods	method	NNS
6912	8154	7	may	may	MD
6912	8154	8	be	be	VB
6912	8154	9	used	use	VBN
6912	8154	10	for	for	IN
6912	8154	11	canning	can	VBG
6912	8154	12	fruit	fruit	NN
6912	8154	13	:	:	:
6912	8154	14	(	(	-LRB-
6912	8154	15	_	_	NNP
6912	8154	16	a	a	DT
6912	8154	17	_	_	NNP
6912	8154	18	)	)	-RRB-
6912	8154	19	OPEN	open	JJ
6912	8154	20	KETTLE.--This	KETTLE.--This	NNP
6912	8154	21	method	method	NN
6912	8154	22	consists	consist	VBZ
6912	8154	23	of	of	IN
6912	8154	24	cooking	cook	VBG
6912	8154	25	the	the	DT
6912	8154	26	fruit	fruit	NN
6912	8154	27	in	in	IN
6912	8154	28	water	water	NN
6912	8154	29	or	or	CC
6912	8154	30	sirup	sirup	NN
6912	8154	31	and	and	CC
6912	8154	32	pouring	pour	VBG
6912	8154	33	it	-PRON-	PRP
6912	8154	34	into	into	IN
6912	8154	35	jars	jar	NNS
6912	8154	36	and	and	CC
6912	8154	37	sealing	sealing	NN
6912	8154	38	.	.	.
6912	8155	1	The	the	DT
6912	8155	2	entire	entire	JJ
6912	8155	3	process	process	NN
6912	8155	4	of	of	IN
6912	8155	5	sterilization	sterilization	NN
6912	8155	6	takes	take	VBZ
6912	8155	7	place	place	NN
6912	8155	8	in	in	IN
6912	8155	9	the	the	DT
6912	8155	10	kettle	kettle	NN
6912	8155	11	before	before	IN
6912	8155	12	the	the	DT
6912	8155	13	food	food	NN
6912	8155	14	is	be	VBZ
6912	8155	15	poured	pour	VBN
6912	8155	16	into	into	IN
6912	8155	17	the	the	DT
6912	8155	18	jars	jar	NNS
6912	8155	19	.	.	.
6912	8156	1	Hence	hence	RB
6912	8156	2	the	the	DT
6912	8156	3	name	name	NN
6912	8156	4	of	of	IN
6912	8156	5	the	the	DT
6912	8156	6	process,--_Open	process,--_Open	NNP
6912	8156	7	Kettle	Kettle	NNP
6912	8156	8	_	_	NNP
6912	8156	9	.	.	.
6912	8157	1	For	for	IN
6912	8157	2	this	this	DT
6912	8157	3	method	method	NN
6912	8157	4	it	-PRON-	PRP
6912	8157	5	is	be	VBZ
6912	8157	6	necessary	necessary	JJ
6912	8157	7	to	to	IN
6912	8157	8	_	_	NNP
6912	8157	9	boil	boil	VB
6912	8157	10	the	the	DT
6912	8157	11	jars	jar	NNS
6912	8157	12	and	and	CC
6912	8157	13	rubbers	rubber	NNS
6912	8157	14	_	_	NNP
6912	8157	15	before	before	IN
6912	8157	16	placing	place	VBG
6912	8157	17	the	the	DT
6912	8157	18	food	food	NN
6912	8157	19	in	in	IN
6912	8157	20	them	-PRON-	PRP
6912	8157	21	.	.	.
6912	8158	1	This	this	DT
6912	8158	2	is	be	VBZ
6912	8158	3	done	do	VBN
6912	8158	4	as	as	IN
6912	8158	5	follows	follow	VBZ
6912	8158	6	:	:	:
6912	8158	7	Fill	fill	VB
6912	8158	8	and	and	CC
6912	8158	9	surround	surround	VB
6912	8158	10	jars	jar	NNS
6912	8158	11	with	with	IN
6912	8158	12	cold	cold	JJ
6912	8158	13	water	water	NN
6912	8158	14	.	.	.
6912	8159	1	Cover	cover	NN
6912	8159	2	lids	lid	NNS
6912	8159	3	and	and	CC
6912	8159	4	rubbers	rubber	NNS
6912	8159	5	with	with	IN
6912	8159	6	cold	cold	JJ
6912	8159	7	water	water	NN
6912	8159	8	.	.	.
6912	8160	1	Gradually	gradually	RB
6912	8160	2	heat	heat	VB
6912	8160	3	the	the	DT
6912	8160	4	water	water	NN
6912	8160	5	and	and	CC
6912	8160	6	allow	allow	VB
6912	8160	7	it	-PRON-	PRP
6912	8160	8	to	to	TO
6912	8160	9	boil	boil	VB
6912	8160	10	for	for	IN
6912	8160	11	at	at	RB
6912	8160	12	least	least	RBS
6912	8160	13	15	15	CD
6912	8160	14	minutes	minute	NNS
6912	8160	15	.	.	.
6912	8161	1	Allow	allow	VB
6912	8161	2	the	the	DT
6912	8161	3	jars	jar	NNS
6912	8161	4	,	,	,
6912	8161	5	covers	cover	NNS
6912	8161	6	,	,	,
6912	8161	7	and	and	CC
6912	8161	8	rubbers	rubber	NNS
6912	8161	9	to	to	TO
6912	8161	10	remain	remain	VB
6912	8161	11	in	in	IN
6912	8161	12	the	the	DT
6912	8161	13	boiling	boiling	NN
6912	8161	14	water	water	NN
6912	8161	15	until	until	IN
6912	8161	16	just	just	RB
6912	8161	17	ready	ready	JJ
6912	8161	18	to	to	TO
6912	8161	19	use	use	VB
6912	8161	20	them	-PRON-	PRP
6912	8161	21	.	.	.
6912	8162	1	Do	do	VB
6912	8162	2	not	not	RB
6912	8162	3	touch	touch	VB
6912	8162	4	the	the	DT
6912	8162	5	inside	inside	NN
6912	8162	6	of	of	IN
6912	8162	7	the	the	DT
6912	8162	8	jars	jar	NNS
6912	8162	9	and	and	CC
6912	8162	10	covers	cover	VBZ
6912	8162	11	with	with	IN
6912	8162	12	your	-PRON-	PRP$
6912	8162	13	fingers	finger	NNS
6912	8162	14	.	.	.
6912	8163	1	Immerse	immerse	JJ
6912	8163	2	spoons	spoon	NNS
6912	8163	3	,	,	,
6912	8163	4	cups	cup	NNS
6912	8163	5	,	,	,
6912	8163	6	knives	knife	NNS
6912	8163	7	,	,	,
6912	8163	8	skewers	skewer	NNS
6912	8163	9	,	,	,
6912	8163	10	or	or	CC
6912	8163	11	knitting	knit	VBG
6912	8163	12	needles	needle	NNS
6912	8163	13	used	use	VBN
6912	8163	14	for	for	IN
6912	8163	15	testing	testing	NN
6912	8163	16	fruits	fruit	NNS
6912	8163	17	,	,	,
6912	8163	18	in	in	IN
6912	8163	19	boiling	boil	VBG
6912	8163	20	water	water	NN
6912	8163	21	before	before	IN
6912	8163	22	using	use	VBG
6912	8163	23	them	-PRON-	PRP
6912	8163	24	in	in	IN
6912	8163	25	contact	contact	NN
6912	8163	26	with	with	IN
6912	8163	27	the	the	DT
6912	8163	28	foods	food	NNS
6912	8163	29	.	.	.
6912	8164	1	If	if	IN
6912	8164	2	corks	cork	NNS
6912	8164	3	are	be	VBP
6912	8164	4	used	use	VBN
6912	8164	5	for	for	IN
6912	8164	6	sealing	seal	VBG
6912	8164	7	bottles	bottle	NNS
6912	8164	8	,	,	,
6912	8164	9	scald	scald	VB
6912	8164	10	them	-PRON-	PRP
6912	8164	11	also	also	RB
6912	8164	12	.	.	.
6912	8165	1	[	[	-LRB-
6912	8165	2	Illustration	illustration	NN
6912	8165	3	:	:	:
6912	8165	4	Courtesy	courtesy	NN
6912	8165	5	of	of	IN
6912	8165	6	_	_	NNP
6912	8165	7	Merrill	Merrill	NNP
6912	8165	8	School	School	NNP
6912	8165	9	_	_	NNP
6912	8165	10	FIGURE	FIGURE	NNP
6912	8165	11	90	90	CD
6912	8165	12	-	-	HYPH
6912	8165	13	-CANNING	-canning	NN
6912	8165	14	FOODS	FOODS	NNP
6912	8165	15	.	.	.
6912	8165	16	]	]	-RRB-
6912	8166	1	If	if	IN
6912	8166	2	small	small	JJ
6912	8166	3	juicy	juicy	JJ
6912	8166	4	fruits	fruit	NNS
6912	8166	5	are	be	VBP
6912	8166	6	preserved	preserve	VBN
6912	8166	7	by	by	IN
6912	8166	8	the	the	DT
6912	8166	9	open	open	JJ
6912	8166	10	kettle	kettle	NN
6912	8166	11	method	method	NN
6912	8166	12	,	,	,
6912	8166	13	no	no	DT
6912	8166	14	water	water	NN
6912	8166	15	should	should	MD
6912	8166	16	be	be	VB
6912	8166	17	added	add	VBN
6912	8166	18	.	.	.
6912	8167	1	Add	add	VB
6912	8167	2	the	the	DT
6912	8167	3	sugar	sugar	NN
6912	8167	4	to	to	IN
6912	8167	5	them	-PRON-	PRP
6912	8167	6	and	and	CC
6912	8167	7	allow	allow	VB
6912	8167	8	them	-PRON-	PRP
6912	8167	9	to	to	TO
6912	8167	10	stand	stand	VB
6912	8167	11	until	until	IN
6912	8167	12	some	some	DT
6912	8167	13	of	of	IN
6912	8167	14	the	the	DT
6912	8167	15	juice	juice	NN
6912	8167	16	is	be	VBZ
6912	8167	17	drawn	draw	VBN
6912	8167	18	from	from	IN
6912	8167	19	them	-PRON-	PRP
6912	8167	20	,	,	,
6912	8167	21	then	then	RB
6912	8167	22	cook	cook	VB
6912	8167	23	.	.	.
6912	8168	1	If	if	IN
6912	8168	2	tough	tough	JJ
6912	8168	3	fruits	fruit	NNS
6912	8168	4	are	be	VBP
6912	8168	5	canned	can	VBN
6912	8168	6	by	by	IN
6912	8168	7	this	this	DT
6912	8168	8	method	method	NN
6912	8168	9	,	,	,
6912	8168	10	first	first	JJ
6912	8168	11	steam	steam	NN
6912	8168	12	,	,	,
6912	8168	13	then	then	RB
6912	8168	14	cook	cook	VB
6912	8168	15	in	in	IN
6912	8168	16	sirup	sirup	NN
6912	8168	17	,	,	,
6912	8168	18	or	or	CC
6912	8168	19	first	first	RB
6912	8168	20	cook	cook	VB
6912	8168	21	them	-PRON-	PRP
6912	8168	22	in	in	IN
6912	8168	23	clear	clear	JJ
6912	8168	24	water	water	NN
6912	8168	25	,	,	,
6912	8168	26	add	add	VB
6912	8168	27	the	the	DT
6912	8168	28	sugar	sugar	NN
6912	8168	29	,	,	,
6912	8168	30	and	and	CC
6912	8168	31	finish	finish	NN
6912	8168	32	cooking	cooking	NN
6912	8168	33	.	.	.
6912	8169	1	Fruit	fruit	NN
6912	8169	2	may	may	MD
6912	8169	3	be	be	VB
6912	8169	4	canned	can	VBN
6912	8169	5	with	with	IN
6912	8169	6	or	or	CC
6912	8169	7	without	without	IN
6912	8169	8	sugar	sugar	NN
6912	8169	9	.	.	.
6912	8170	1	Usually	usually	RB
6912	8170	2	some	some	DT
6912	8170	3	sugar	sugar	NN
6912	8170	4	is	be	VBZ
6912	8170	5	used	use	VBN
6912	8170	6	.	.	.
6912	8171	1	However	however	RB
6912	8171	2	,	,	,
6912	8171	3	some	some	DT
6912	8171	4	housekeepers	housekeeper	NNS
6912	8171	5	contend	contend	VBP
6912	8171	6	that	that	IN
6912	8171	7	the	the	DT
6912	8171	8	fresh	fresh	JJ
6912	8171	9	-	-	HYPH
6912	8171	10	fruit	fruit	NN
6912	8171	11	flavor	flavor	NN
6912	8171	12	is	be	VBZ
6912	8171	13	retained	retain	VBN
6912	8171	14	better	well	RBR
6912	8171	15	by	by	IN
6912	8171	16	reheating	reheat	VBG
6912	8171	17	the	the	DT
6912	8171	18	fruit	fruit	NN
6912	8171	19	and	and	CC
6912	8171	20	adding	add	VBG
6912	8171	21	the	the	DT
6912	8171	22	sugar	sugar	NN
6912	8171	23	just	just	RB
6912	8171	24	before	before	IN
6912	8171	25	it	-PRON-	PRP
6912	8171	26	is	be	VBZ
6912	8171	27	served	serve	VBN
6912	8171	28	.	.	.
6912	8172	1	Different	different	JJ
6912	8172	2	quantities	quantity	NNS
6912	8172	3	of	of	IN
6912	8172	4	sugar	sugar	NN
6912	8172	5	may	may	MD
6912	8172	6	be	be	VB
6912	8172	7	used	use	VBN
6912	8172	8	.	.	.
6912	8173	1	If	if	IN
6912	8173	2	the	the	DT
6912	8173	3	fruit	fruit	NN
6912	8173	4	breaks	break	VBZ
6912	8173	5	into	into	IN
6912	8173	6	pieces	piece	NNS
6912	8173	7	readily	readily	RB
6912	8173	8	,	,	,
6912	8173	9	cook	cook	VBP
6912	8173	10	in	in	IN
6912	8173	11	a	a	DT
6912	8173	12	thick	thick	JJ
6912	8173	13	sirup	sirup	NN
6912	8173	14	.	.	.
6912	8174	1	The	the	DT
6912	8174	2	quantity	quantity	NN
6912	8174	3	of	of	IN
6912	8174	4	water	water	NN
6912	8174	5	used	use	VBN
6912	8174	6	with	with	IN
6912	8174	7	the	the	DT
6912	8174	8	sugar	sugar	NN
6912	8174	9	varies	vary	VBZ
6912	8174	10	with	with	IN
6912	8174	11	the	the	DT
6912	8174	12	juiciness	juiciness	NN
6912	8174	13	of	of	IN
6912	8174	14	the	the	DT
6912	8174	15	fruit	fruit	NN
6912	8174	16	.	.	.
6912	8175	1	_	_	NNP
6912	8175	2	For	for	IN
6912	8175	3	each	each	DT
6912	8175	4	pound	pound	NN
6912	8175	5	of	of	IN
6912	8175	6	fruit	fruit	NN
6912	8175	7	use	use	NN
6912	8175	8	from	from	IN
6912	8175	9	1/2	1/2	CD
6912	8175	10	to	to	IN
6912	8175	11	1	1	CD
6912	8175	12	cupful	cupful	NN
6912	8175	13	of	of	IN
6912	8175	14	sugar	sugar	NN
6912	8175	15	with	with	IN
6912	8175	16	from	from	IN
6912	8175	17	1/8	1/8	CD
6912	8175	18	to	to	IN
6912	8175	19	1	1	CD
6912	8175	20	cupful	cupful	NN
6912	8175	21	of	of	IN
6912	8175	22	water	water	NN
6912	8175	23	_	_	NNP
6912	8175	24	.	.	.
6912	8176	1	After	after	IN
6912	8176	2	cooking	cook	VBG
6912	8176	3	the	the	DT
6912	8176	4	fruit	fruit	NN
6912	8176	5	,	,	,
6912	8176	6	adjust	adjust	VB
6912	8176	7	the	the	DT
6912	8176	8	rubber	rubber	NN
6912	8176	9	on	on	IN
6912	8176	10	the	the	DT
6912	8176	11	sterilized	sterilize	VBN
6912	8176	12	jar	jar	NN
6912	8176	13	,	,	,
6912	8176	14	fill	fill	VB
6912	8176	15	the	the	DT
6912	8176	16	jar	jar	NN
6912	8176	17	(	(	-LRB-
6912	8176	18	to	to	IN
6912	8176	19	overflowing	overflow	VBG
6912	8176	20	)	)	-RRB-
6912	8176	21	with	with	IN
6912	8176	22	the	the	DT
6912	8176	23	hot	hot	JJ
6912	8176	24	fruit	fruit	NN
6912	8176	25	and	and	CC
6912	8176	26	sirup	sirup	NN
6912	8176	27	,	,	,
6912	8176	28	cover	cover	VBP
6912	8176	29	at	at	IN
6912	8176	30	once	once	RB
6912	8176	31	,	,	,
6912	8176	32	and	and	CC
6912	8176	33	seal	seal	VB
6912	8176	34	.	.	.
6912	8177	1	Invert	Invert	NNP
6912	8177	2	the	the	DT
6912	8177	3	can	can	MD
6912	8177	4	and	and	CC
6912	8177	5	let	let	VB
6912	8177	6	it	-PRON-	PRP
6912	8177	7	stand	stand	VB
6912	8177	8	until	until	IN
6912	8177	9	cool	cool	JJ
6912	8177	10	.	.	.
6912	8178	1	(	(	-LRB-
6912	8178	2	_	_	NNP
6912	8178	3	b	b	NNP
6912	8178	4	_	_	NNP
6912	8178	5	)	)	-RRB-
6912	8178	6	COLD	COLD	NNP
6912	8178	7	PACK.--This	pack.--this	NN
6912	8178	8	method	method	NN
6912	8178	9	is	be	VBZ
6912	8178	10	followed	follow	VBN
6912	8178	11	by	by	IN
6912	8178	12	placing	place	VBG
6912	8178	13	the	the	DT
6912	8178	14	prepared	prepare	VBN
6912	8178	15	food	food	NN
6912	8178	16	in	in	IN
6912	8178	17	a	a	DT
6912	8178	18	clean	clean	JJ
6912	8178	19	,	,	,
6912	8178	20	tested	tested	JJ
6912	8178	21	,	,	,
6912	8178	22	hot	hot	JJ
6912	8178	23	jar	jar	NN
6912	8178	24	,	,	,
6912	8178	25	covering	cover	VBG
6912	8178	26	the	the	DT
6912	8178	27	food	food	NN
6912	8178	28	with	with	IN
6912	8178	29	water	water	NN
6912	8178	30	or	or	CC
6912	8178	31	sirup	sirup	NN
6912	8178	32	,	,	,
6912	8178	33	adjusting	adjust	VBG
6912	8178	34	the	the	DT
6912	8178	35	rubber	rubber	NN
6912	8178	36	ring	ring	NN
6912	8178	37	and	and	CC
6912	8178	38	cover	cover	VB
6912	8178	39	to	to	IN
6912	8178	40	the	the	DT
6912	8178	41	jar	jar	NN
6912	8178	42	,	,	,
6912	8178	43	and	and	CC
6912	8178	44	processing	process	VBG
6912	8178	45	both	both	CC
6912	8178	46	the	the	DT
6912	8178	47	jar	jar	NN
6912	8178	48	and	and	CC
6912	8178	49	its	-PRON-	PRP$
6912	8178	50	contents	content	NNS
6912	8178	51	in	in	IN
6912	8178	52	boiling	boil	VBG
6912	8178	53	water	water	NN
6912	8178	54	or	or	CC
6912	8178	55	steam	steam	NN
6912	8178	56	.	.	.
6912	8179	1	Before	before	IN
6912	8179	2	placing	place	VBG
6912	8179	3	the	the	DT
6912	8179	4	food	food	NN
6912	8179	5	in	in	IN
6912	8179	6	the	the	DT
6912	8179	7	jar	jar	NN
6912	8179	8	,	,	,
6912	8179	9	it	-PRON-	PRP
6912	8179	10	may	may	MD
6912	8179	11	be	be	VB
6912	8179	12	_	_	NNP
6912	8179	13	blanched	blanch	VBN
6912	8179	14	_	_	NNP
6912	8179	15	,	,	,
6912	8179	16	_	_	NNP
6912	8179	17	i.e.	i.e.	FW
6912	8179	18	_	_	NNP
6912	8179	19	subjected	subject	VBN
6912	8179	20	to	to	IN
6912	8179	21	boiling	boil	VBG
6912	8179	22	water	water	NN
6912	8179	23	or	or	CC
6912	8179	24	steam	steam	NN
6912	8179	25	.	.	.
6912	8180	1	After	after	IN
6912	8180	2	blanching	blanch	VBG
6912	8180	3	,	,	,
6912	8180	4	the	the	DT
6912	8180	5	food	food	NN
6912	8180	6	is	be	VBZ
6912	8180	7	_	_	NNP
6912	8180	8	cold-	cold-	NN
6912	8180	9	dipped	dip	VBN
6912	8180	10	_	_	NNP
6912	8180	11	,	,	,
6912	8180	12	_	_	NNP
6912	8180	13	i.e.	i.e.	FW
6912	8180	14	_	_	NNP
6912	8180	15	plunged	plunge	VBD
6912	8180	16	into	into	IN
6912	8180	17	cold	cold	JJ
6912	8180	18	water	water	NN
6912	8180	19	.	.	.
6912	8181	1	After	after	IN
6912	8181	2	the	the	DT
6912	8181	3	preliminary	preliminary	JJ
6912	8181	4	steps	step	NNS
6912	8181	5	,	,	,
6912	8181	6	such	such	JJ
6912	8181	7	as	as	IN
6912	8181	8	washing	washing	NN
6912	8181	9	,	,	,
6912	8181	10	paring	paring	NN
6912	8181	11	,	,	,
6912	8181	12	and	and	CC
6912	8181	13	cutting	cut	VBG
6912	8181	14	into	into	IN
6912	8181	15	pieces	piece	NNS
6912	8181	16	,	,	,
6912	8181	17	foods	food	NNS
6912	8181	18	may	may	MD
6912	8181	19	be	be	VB
6912	8181	20	_	_	NNP
6912	8181	21	blanched	blanch	VBN
6912	8181	22	_	_	NNP
6912	8181	23	and	and	CC
6912	8181	24	_	_	NNP
6912	8181	25	cold	cold	RB
6912	8181	26	-	-	HYPH
6912	8181	27	dipped	dip	VBN
6912	8181	28	_	_	NNP
6912	8181	29	as	as	IN
6912	8181	30	follows	follow	VBZ
6912	8181	31	:	:	:
6912	8181	32	Place	place	VB
6912	8181	33	the	the	DT
6912	8181	34	food	food	NN
6912	8181	35	in	in	IN
6912	8181	36	a	a	DT
6912	8181	37	cheese	cheese	NN
6912	8181	38	-	-	HYPH
6912	8181	39	cloth	cloth	NN
6912	8181	40	bag	bag	NN
6912	8181	41	or	or	CC
6912	8181	42	in	in	IN
6912	8181	43	a	a	DT
6912	8181	44	wire	wire	NN
6912	8181	45	basket	basket	NN
6912	8181	46	and	and	CC
6912	8181	47	immerse	immerse	VB
6912	8181	48	it	-PRON-	PRP
6912	8181	49	in	in	IN
6912	8181	50	boiling	boil	VBG
6912	8181	51	water	water	NN
6912	8181	52	.	.	.
6912	8182	1	Certain	certain	JJ
6912	8182	2	fruits	fruit	NNS
6912	8182	3	are	be	VBP
6912	8182	4	allowed	allow	VBN
6912	8182	5	to	to	TO
6912	8182	6	remain	remain	VB
6912	8182	7	in	in	IN
6912	8182	8	the	the	DT
6912	8182	9	water	water	NN
6912	8182	10	from	from	IN
6912	8182	11	1	1	CD
6912	8182	12	to	to	IN
6912	8182	13	5	5	CD
6912	8182	14	minutes	minute	NNS
6912	8182	15	(	(	-LRB-
6912	8182	16	see	see	VB
6912	8182	17	Table	table	NN
6912	8182	18	)	)	-RRB-
6912	8182	19	.	.	.
6912	8183	1	(	(	-LRB-
6912	8183	2	The	the	DT
6912	8183	3	time	time	NN
6912	8183	4	is	be	VBZ
6912	8183	5	dependent	dependent	JJ
6912	8183	6	upon	upon	IN
6912	8183	7	the	the	DT
6912	8183	8	kind	kind	NN
6912	8183	9	of	of	IN
6912	8183	10	fruit	fruit	NN
6912	8183	11	.	.	.
6912	8183	12	)	)	-RRB-
6912	8184	1	Then	then	RB
6912	8184	2	remove	remove	VB
6912	8184	3	the	the	DT
6912	8184	4	product	product	NN
6912	8184	5	from	from	IN
6912	8184	6	the	the	DT
6912	8184	7	boiling	boiling	NN
6912	8184	8	water	water	NN
6912	8184	9	,	,	,
6912	8184	10	dip	dip	VB
6912	8184	11	it	-PRON-	PRP
6912	8184	12	immediately	immediately	RB
6912	8184	13	in	in	IN
6912	8184	14	cold	cold	JJ
6912	8184	15	water	water	NN
6912	8184	16	,	,	,
6912	8184	17	remove	remove	VB
6912	8184	18	at	at	IN
6912	8184	19	once	once	RB
6912	8184	20	,	,	,
6912	8184	21	and	and	CC
6912	8184	22	drain	drain	VB
6912	8184	23	for	for	IN
6912	8184	24	a	a	DT
6912	8184	25	few	few	JJ
6912	8184	26	minutes	minute	NNS
6912	8184	27	.	.	.
6912	8185	1	These	these	DT
6912	8185	2	two	two	CD
6912	8185	3	processes	process	NNS
6912	8185	4	are	be	VBP
6912	8185	5	used	use	VBN
6912	8185	6	for	for	IN
6912	8185	7	large	large	JJ
6912	8185	8	firm	firm	JJ
6912	8185	9	fruits	fruit	NNS
6912	8185	10	.	.	.
6912	8186	1	Berries	berry	NNS
6912	8186	2	and	and	CC
6912	8186	3	all	all	DT
6912	8186	4	soft	soft	JJ
6912	8186	5	fruits	fruit	NNS
6912	8186	6	are	be	VBP
6912	8186	7	canned	can	VBN
6912	8186	8	without	without	IN
6912	8186	9	blanching	blanch	VBG
6912	8186	10	and	and	CC
6912	8186	11	cold	cold	NN
6912	8186	12	-	-	HYPH
6912	8186	13	dipping	dipping	NN
6912	8186	14	.	.	.
6912	8187	1	Whether	whether	IN
6912	8187	2	the	the	DT
6912	8187	3	fruit	fruit	NN
6912	8187	4	is	be	VBZ
6912	8187	5	blanched	blanch	VBN
6912	8187	6	and	and	CC
6912	8187	7	cold	cold	RB
6912	8187	8	-	-	HYPH
6912	8187	9	dipped	dip	VBN
6912	8187	10	or	or	CC
6912	8187	11	not	not	RB
6912	8187	12	,	,	,
6912	8187	13	place	place	VB
6912	8187	14	it	-PRON-	PRP
6912	8187	15	in	in	IN
6912	8187	16	hot	hot	JJ
6912	8187	17	jars	jar	NNS
6912	8187	18	to	to	IN
6912	8187	19	1/2	1/2	CD
6912	8187	20	inch	inch	NN
6912	8187	21	of	of	IN
6912	8187	22	the	the	DT
6912	8187	23	top	top	NN
6912	8187	24	.	.	.
6912	8188	1	If	if	IN
6912	8188	2	a	a	DT
6912	8188	3	sirup	sirup	NN
6912	8188	4	is	be	VBZ
6912	8188	5	desired	desire	VBN
6912	8188	6	,	,	,
6912	8188	7	it	-PRON-	PRP
6912	8188	8	may	may	MD
6912	8188	9	be	be	VB
6912	8188	10	made	make	VBN
6912	8188	11	by	by	IN
6912	8188	12	using	use	VBG
6912	8188	13	1/4	1/4	CD
6912	8188	14	_	_	NNP
6912	8188	15	to	to	IN
6912	8188	16	_	_	NNP
6912	8188	17	1	1	CD
6912	8188	18	_	_	NNP
6912	8188	19	cupful	cupful	NN
6912	8188	20	of	of	IN
6912	8188	21	sugar	sugar	NN
6912	8188	22	for	for	IN
6912	8188	23	each	each	DT
6912	8188	24	quart	quart	NN
6912	8188	25	jar	jar	NN
6912	8188	26	with	with	IN
6912	8188	27	from	from	IN
6912	8188	28	2	2	CD
6912	8188	29	to	to	IN
6912	8188	30	3	3	CD
6912	8188	31	cupfuls	cupful	NNS
6912	8188	32	of	of	IN
6912	8188	33	water	water	NN
6912	8188	34	.	.	.
6912	8188	35	_	_	NNP
6912	8188	36	Adjust	Adjust	NNP
6912	8188	37	a	a	DT
6912	8188	38	new	new	JJ
6912	8188	39	,	,	,
6912	8188	40	wet	wet	JJ
6912	8188	41	rubber	rubber	NN
6912	8188	42	on	on	IN
6912	8188	43	the	the	DT
6912	8188	44	jar	jar	NN
6912	8188	45	;	;	:
6912	8188	46	fill	fill	VB
6912	8188	47	the	the	DT
6912	8188	48	jar	jar	NN
6912	8188	49	to	to	IN
6912	8188	50	1/4	1/4	CD
6912	8188	51	inch	inch	NN
6912	8188	52	of	of	IN
6912	8188	53	the	the	DT
6912	8188	54	top	top	NN
6912	8188	55	with	with	IN
6912	8188	56	sirup	sirup	NN
6912	8188	57	or	or	CC
6912	8188	58	with	with	IN
6912	8188	59	boiling	boiling	NN
6912	8188	60	water	water	NN
6912	8188	61	.	.	.
6912	8189	1	Place	place	VB
6912	8189	2	the	the	DT
6912	8189	3	cover	cover	NN
6912	8189	4	on	on	IN
6912	8189	5	the	the	DT
6912	8189	6	jar	jar	NN
6912	8189	7	,	,	,
6912	8189	8	but	but	CC
6912	8189	9	do	do	VBP
6912	8189	10	not	not	RB
6912	8189	11	seal	seal	VB
6912	8189	12	it	-PRON-	PRP
6912	8189	13	tightly	tightly	RB
6912	8189	14	.	.	.
6912	8190	1	If	if	IN
6912	8190	2	a	a	DT
6912	8190	3	screw	screw	JJ
6912	8190	4	top	top	JJ
6912	8190	5	jar	jar	NN
6912	8190	6	is	be	VBZ
6912	8190	7	used	use	VBN
6912	8190	8	,	,	,
6912	8190	9	screw	screw	VBN
6912	8190	10	on	on	IN
6912	8190	11	the	the	DT
6912	8190	12	lid	lid	NN
6912	8190	13	by	by	IN
6912	8190	14	grasping	grasp	VBG
6912	8190	15	it	-PRON-	PRP
6912	8190	16	with	with	IN
6912	8190	17	the	the	DT
6912	8190	18	thumb	thumb	NN
6912	8190	19	and	and	CC
6912	8190	20	little	little	JJ
6912	8190	21	finger	finger	NN
6912	8190	22	.	.	.
6912	8191	1	If	if	IN
6912	8191	2	the	the	DT
6912	8191	3	jar	jar	NN
6912	8191	4	has	have	VBZ
6912	8191	5	a	a	DT
6912	8191	6	bail	bail	NN
6912	8191	7	top	top	NN
6912	8191	8	,	,	,
6912	8191	9	adjust	adjust	VB
6912	8191	10	the	the	DT
6912	8191	11	top	top	JJ
6912	8191	12	bail	bail	NN
6912	8191	13	only,--not	only,--not	PDT
6912	8191	14	the	the	DT
6912	8191	15	lower	low	JJR
6912	8191	16	bail	bail	NN
6912	8191	17	.	.	.
6912	8192	1	Then	then	RB
6912	8192	2	process	process	VB
6912	8192	3	the	the	DT
6912	8192	4	jars	jar	NNS
6912	8192	5	and	and	CC
6912	8192	6	their	-PRON-	PRP$
6912	8192	7	contents	content	NNS
6912	8192	8	by	by	IN
6912	8192	9	placing	place	VBG
6912	8192	10	in	in	IN
6912	8192	11	:	:	:
6912	8192	12	[	[	-LRB-
6912	8192	13	Illustration	illustration	NN
6912	8192	14	:	:	:
6912	8192	15	FIGURE	FIGURE	NNP
6912	8192	16	91.--RACK	91.--rack	CD
6912	8192	17	FOR	for	IN
6912	8192	18	HOLDING	HOLDING	NNP
6912	8192	19	JARS	jar	NNS
6912	8192	20	.	.	.
6912	8193	1	Note	note	VB
6912	8193	2	that	that	IN
6912	8193	3	the	the	DT
6912	8193	4	rack	rack	NN
6912	8193	5	is	be	VBZ
6912	8193	6	shaped	shape	VBN
6912	8193	7	to	to	TO
6912	8193	8	fit	fit	VB
6912	8193	9	a	a	DT
6912	8193	10	wash	wash	NN
6912	8193	11	boiler	boiler	NN
6912	8193	12	.	.	.
6912	8193	13	]	]	-RRB-
6912	8194	1	(	(	-LRB-
6912	8194	2	1	1	LS
6912	8194	3	)	)	-RRB-
6912	8194	4	Kettle	Kettle	NNP
6912	8194	5	or	or	CC
6912	8194	6	clothes	clothe	NNS
6912	8194	7	boiler	boiler	NN
6912	8194	8	provided	provide	VBN
6912	8194	9	with	with	IN
6912	8194	10	a	a	DT
6912	8194	11	rack	rack	NN
6912	8194	12	(	(	-LRB-
6912	8194	13	see	see	VB
6912	8194	14	Figure	Figure	NNP
6912	8194	15	91	91	CD
6912	8194	16	)	)	-RRB-
6912	8194	17	or	or	CC
6912	8194	18	some	some	DT
6912	8194	19	sort	sort	NN
6912	8194	20	of	of	IN
6912	8194	21	false	false	JJ
6912	8194	22	bottom	bottom	NN
6912	8194	23	such	such	JJ
6912	8194	24	as	as	IN
6912	8194	25	strips	strip	NNS
6912	8194	26	of	of	IN
6912	8194	27	wood	wood	NN
6912	8194	28	,	,	,
6912	8194	29	straw	straw	NN
6912	8194	30	,	,	,
6912	8194	31	paper	paper	NN
6912	8194	32	,	,	,
6912	8194	33	or	or	CC
6912	8194	34	wire	wire	NN
6912	8194	35	-	-	HYPH
6912	8194	36	netting	netting	JJ
6912	8194	37	of	of	IN
6912	8194	38	one	one	CD
6912	8194	39	half	half	JJ
6912	8194	40	inch	inch	NN
6912	8194	41	mesh	mesh	VB
6912	8194	42	.	.	.
6912	8195	1	(	(	-LRB-
6912	8195	2	2	2	LS
6912	8195	3	)	)	-RRB-
6912	8195	4	Steam	steam	NN
6912	8195	5	cooker	cooker	NN
6912	8195	6	(	(	-LRB-
6912	8195	7	see	see	VB
6912	8195	8	Figure	Figure	NNP
6912	8195	9	18	18	CD
6912	8195	10	)	)	-RRB-
6912	8195	11	.	.	.
6912	8196	1	(	(	-LRB-
6912	8196	2	3	3	LS
6912	8196	3	)	)	-RRB-
6912	8196	4	Pressure	pressure	NN
6912	8196	5	cooker	cooker	NN
6912	8196	6	(	(	-LRB-
6912	8196	7	see	see	VB
6912	8196	8	Figure	Figure	NNP
6912	8196	9	17	17	CD
6912	8196	10	)	)	-RRB-
6912	8196	11	.	.	.
6912	8197	1	If	if	IN
6912	8197	2	the	the	DT
6912	8197	3	kettle	kettle	NN
6912	8197	4	or	or	CC
6912	8197	5	wash	wash	NNP
6912	8197	6	boiler	boiler	NN
6912	8197	7	is	be	VBZ
6912	8197	8	used	use	VBN
6912	8197	9	,	,	,
6912	8197	10	rest	rest	VB
6912	8197	11	the	the	DT
6912	8197	12	jars	jar	NNS
6912	8197	13	on	on	IN
6912	8197	14	the	the	DT
6912	8197	15	rack	rack	NN
6912	8197	16	in	in	IN
6912	8197	17	the	the	DT
6912	8197	18	container	container	NN
6912	8197	19	,	,	,
6912	8197	20	fill	fill	VB
6912	8197	21	the	the	DT
6912	8197	22	latter	latter	JJ
6912	8197	23	with	with	IN
6912	8197	24	enough	enough	JJ
6912	8197	25	hot	hot	JJ
6912	8197	26	water	water	NN
6912	8197	27	so	so	IN
6912	8197	28	that	that	IN
6912	8197	29	it	-PRON-	PRP
6912	8197	30	extends	extend	VBZ
6912	8197	31	to	to	IN
6912	8197	32	a	a	DT
6912	8197	33	depth	depth	NN
6912	8197	34	of	of	IN
6912	8197	35	one	one	CD
6912	8197	36	inch	inch	NN
6912	8197	37	above	above	IN
6912	8197	38	the	the	DT
6912	8197	39	covers	cover	NNS
6912	8197	40	of	of	IN
6912	8197	41	the	the	DT
6912	8197	42	jars	jar	NNS
6912	8197	43	.	.	.
6912	8198	1	Then	then	RB
6912	8198	2	boil	boil	VB
6912	8198	3	the	the	DT
6912	8198	4	water	water	NN
6912	8198	5	.	.	.
6912	8199	1	Count	count	VB
6912	8199	2	the	the	DT
6912	8199	3	time	time	NN
6912	8199	4	of	of	IN
6912	8199	5	processing	processing	NN
6912	8199	6	when	when	WRB
6912	8199	7	the	the	DT
6912	8199	8	water	water	NN
6912	8199	9	begins	begin	VBZ
6912	8199	10	to	to	TO
6912	8199	11	boil	boil	VB
6912	8199	12	.	.	.
6912	8200	1	Keep	keep	VB
6912	8200	2	the	the	DT
6912	8200	3	water	water	NN
6912	8200	4	at	at	IN
6912	8200	5	boiling	boil	VBG
6912	8200	6	temperature	temperature	NN
6912	8200	7	for	for	IN
6912	8200	8	the	the	DT
6912	8200	9	length	length	NN
6912	8200	10	of	of	IN
6912	8200	11	time	time	NN
6912	8200	12	given	give	VBN
6912	8200	13	in	in	IN
6912	8200	14	the	the	DT
6912	8200	15	Table	table	NN
6912	8200	16	below	below	RB
6912	8200	17	.	.	.
6912	8201	1	If	if	IN
6912	8201	2	the	the	DT
6912	8201	3	steam	steam	NN
6912	8201	4	cooker	cooker	NN
6912	8201	5	is	be	VBZ
6912	8201	6	used	use	VBN
6912	8201	7	,	,	,
6912	8201	8	place	place	VB
6912	8201	9	the	the	DT
6912	8201	10	filled	filled	JJ
6912	8201	11	jars	jar	NNS
6912	8201	12	in	in	IN
6912	8201	13	the	the	DT
6912	8201	14	cooker	cooker	NN
6912	8201	15	and	and	CC
6912	8201	16	steam	steam	NN
6912	8201	17	for	for	IN
6912	8201	18	a	a	DT
6912	8201	19	few	few	JJ
6912	8201	20	minutes	minute	NNS
6912	8201	21	longer	long	RBR
6912	8201	22	than	than	IN
6912	8201	23	when	when	WRB
6912	8201	24	the	the	DT
6912	8201	25	jar	jar	NN
6912	8201	26	is	be	VBZ
6912	8201	27	immersed	immerse	VBN
6912	8201	28	in	in	IN
6912	8201	29	boiling	boil	VBG
6912	8201	30	water	water	NN
6912	8201	31	(	(	-LRB-
6912	8201	32	see	see	VB
6912	8201	33	Table	table	NN
6912	8201	34	below	below	RB
6912	8201	35	)	)	-RRB-
6912	8201	36	.	.	.
6912	8202	1	If	if	IN
6912	8202	2	the	the	DT
6912	8202	3	pressure	pressure	NN
6912	8202	4	cooker	cooker	NN
6912	8202	5	is	be	VBZ
6912	8202	6	used	use	VBN
6912	8202	7	,	,	,
6912	8202	8	process	process	NN
6912	8202	9	according	accord	VBG
6912	8202	10	to	to	IN
6912	8202	11	the	the	DT
6912	8202	12	length	length	NN
6912	8202	13	of	of	IN
6912	8202	14	time	time	NN
6912	8202	15	stated	state	VBN
6912	8202	16	in	in	IN
6912	8202	17	the	the	DT
6912	8202	18	Table	table	NN
6912	8202	19	given	give	VBN
6912	8202	20	below	below	RB
6912	8202	21	.	.	.
6912	8203	1	After	after	IN
6912	8203	2	sterilizing	sterilize	VBG
6912	8203	3	fruit	fruit	NN
6912	8203	4	by	by	IN
6912	8203	5	any	any	DT
6912	8203	6	of	of	IN
6912	8203	7	these	these	DT
6912	8203	8	methods	method	NNS
6912	8203	9	,	,	,
6912	8203	10	remove	remove	VB
6912	8203	11	the	the	DT
6912	8203	12	jars	jar	NNS
6912	8203	13	from	from	IN
6912	8203	14	the	the	DT
6912	8203	15	container	container	NN
6912	8203	16	,	,	,
6912	8203	17	seal	seal	NN
6912	8203	18	,	,	,
6912	8203	19	invert	invert	NNP
6912	8203	20	,	,	,
6912	8203	21	and	and	CC
6912	8203	22	set	set	VBD
6912	8203	23	them	-PRON-	PRP
6912	8203	24	aside	aside	RB
6912	8203	25	to	to	TO
6912	8203	26	cool	cool	VB
6912	8203	27	in	in	IN
6912	8203	28	a	a	DT
6912	8203	29	place	place	NN
6912	8203	30	free	free	JJ
6912	8203	31	from	from	IN
6912	8203	32	draft	draft	NN
6912	8203	33	.	.	.
6912	8204	1	When	when	WRB
6912	8204	2	cool	cool	JJ
6912	8204	3	,	,	,
6912	8204	4	wash	wash	VB
6912	8204	5	the	the	DT
6912	8204	6	outside	outside	NN
6912	8204	7	of	of	IN
6912	8204	8	the	the	DT
6912	8204	9	jars	jar	NNS
6912	8204	10	,	,	,
6912	8204	11	and	and	CC
6912	8204	12	label	label	NNP
6912	8204	13	.	.	.
6912	8205	1	Store	store	NN
6912	8205	2	in	in	IN
6912	8205	3	a	a	DT
6912	8205	4	cool	cool	JJ
6912	8205	5	,	,	,
6912	8205	6	dark	dark	JJ
6912	8205	7	cupboard	cupboard	NN
6912	8205	8	.	.	.
6912	8206	1	Wrapping	wrap	VBG
6912	8206	2	each	each	DT
6912	8206	3	jar	jar	NN
6912	8206	4	in	in	IN
6912	8206	5	paper	paper	NN
6912	8206	6	before	before	IN
6912	8206	7	storing	storing	NN
6912	8206	8	is	be	VBZ
6912	8206	9	advised	advise	VBN
6912	8206	10	.	.	.
6912	8207	1	Bail	bail	VB
6912	8207	2	top	top	JJ
6912	8207	3	jars	jar	NNS
6912	8207	4	may	may	MD
6912	8207	5	be	be	VB
6912	8207	6	tested	test	VBN
6912	8207	7	for	for	IN
6912	8207	8	perfect	perfect	JJ
6912	8207	9	sealing	sealing	NN
6912	8207	10	by	by	IN
6912	8207	11	loosening	loosen	VBG
6912	8207	12	the	the	DT
6912	8207	13	top	top	JJ
6912	8207	14	bail	bail	NN
6912	8207	15	,	,	,
6912	8207	16	and	and	CC
6912	8207	17	lifting	lift	VBG
6912	8207	18	the	the	DT
6912	8207	19	jar	jar	NN
6912	8207	20	by	by	IN
6912	8207	21	grasping	grasp	VBG
6912	8207	22	its	-PRON-	PRP$
6912	8207	23	lid	lid	NN
6912	8207	24	with	with	IN
6912	8207	25	the	the	DT
6912	8207	26	fingers	finger	NNS
6912	8207	27	.	.	.
6912	8208	1	If	if	IN
6912	8208	2	the	the	DT
6912	8208	3	jar	jar	NN
6912	8208	4	is	be	VBZ
6912	8208	5	securely	securely	RB
6912	8208	6	sealed	seal	VBN
6912	8208	7	,	,	,
6912	8208	8	the	the	DT
6912	8208	9	lid	lid	NN
6912	8208	10	will	will	MD
6912	8208	11	not	not	RB
6912	8208	12	come	come	VB
6912	8208	13	off	off	RP
6912	8208	14	,	,	,
6912	8208	15	because	because	IN
6912	8208	16	of	of	IN
6912	8208	17	internal	internal	JJ
6912	8208	18	suction	suction	NN
6912	8208	19	.	.	.
6912	8209	1	In	in	IN
6912	8209	2	case	case	NN
6912	8209	3	the	the	DT
6912	8209	4	lid	lid	NN
6912	8209	5	comes	come	VBZ
6912	8209	6	off	off	RP
6912	8209	7	,	,	,
6912	8209	8	remove	remove	VB
6912	8209	9	the	the	DT
6912	8209	10	rubber	rubber	NN
6912	8209	11	,	,	,
6912	8209	12	replace	replace	VB
6912	8209	13	it	-PRON-	PRP
6912	8209	14	with	with	IN
6912	8209	15	a	a	DT
6912	8209	16	new	new	JJ
6912	8209	17	,	,	,
6912	8209	18	wet	wet	JJ
6912	8209	19	one	one	NN
6912	8209	20	,	,	,
6912	8209	21	adjust	adjust	VB
6912	8209	22	the	the	DT
6912	8209	23	cover	cover	NN
6912	8209	24	and	and	CC
6912	8209	25	again	again	RB
6912	8209	26	process	process	NN
6912	8209	27	for	for	IN
6912	8209	28	at	at	RB
6912	8209	29	least	least	JJS
6912	8209	30	1/3	1/3	CD
6912	8209	31	of	of	IN
6912	8209	32	the	the	DT
6912	8209	33	original	original	JJ
6912	8209	34	processing	processing	NN
6912	8209	35	period	period	NN
6912	8209	36	or	or	CC
6912	8209	37	not	not	RB
6912	8209	38	less	less	JJR
6912	8209	39	than	than	IN
6912	8209	40	10	10	CD
6912	8209	41	minutes	minute	NNS
6912	8209	42	.	.	.
6912	8210	1	A	a	DT
6912	8210	2	DISCUSSION	discussion	NN
6912	8210	3	OF	of	IN
6912	8210	4	METHODS	methods	NN
6912	8210	5	OF	of	IN
6912	8210	6	CANNING.--(_a	CANNING.--(_a	NNP
6912	8210	7	_	_	NNP
6912	8210	8	)	)	-RRB-
6912	8210	9	While	while	IN
6912	8210	10	the	the	DT
6912	8210	11	open	open	JJ
6912	8210	12	kettle	kettle	NN
6912	8210	13	is	be	VBZ
6912	8210	14	not	not	RB
6912	8210	15	as	as	RB
6912	8210	16	safe	safe	JJ
6912	8210	17	a	a	DT
6912	8210	18	method	method	NN
6912	8210	19	of	of	IN
6912	8210	20	canning	canning	NN
6912	8210	21	as	as	IN
6912	8210	22	the	the	DT
6912	8210	23	cold	cold	JJ
6912	8210	24	pack	pack	NN
6912	8210	25	from	from	IN
6912	8210	26	the	the	DT
6912	8210	27	standpoint	standpoint	NN
6912	8210	28	of	of	IN
6912	8210	29	perfect	perfect	JJ
6912	8210	30	processing	processing	NN
6912	8210	31	,	,	,
6912	8210	32	it	-PRON-	PRP
6912	8210	33	is	be	VBZ
6912	8210	34	desirable	desirable	JJ
6912	8210	35	for	for	IN
6912	8210	36	small	small	JJ
6912	8210	37	watery	watery	JJ
6912	8210	38	fruits	fruit	NNS
6912	8210	39	,	,	,
6912	8210	40	especially	especially	RB
6912	8210	41	strawberries	strawberry	NNS
6912	8210	42	,	,	,
6912	8210	43	since	since	IN
6912	8210	44	evaporation	evaporation	NN
6912	8210	45	of	of	IN
6912	8210	46	some	some	DT
6912	8210	47	of	of	IN
6912	8210	48	the	the	DT
6912	8210	49	water	water	NN
6912	8210	50	takes	take	VBZ
6912	8210	51	place	place	NN
6912	8210	52	.	.	.
6912	8211	1	It	-PRON-	PRP
6912	8211	2	is	be	VBZ
6912	8211	3	also	also	RB
6912	8211	4	generally	generally	RB
6912	8211	5	used	use	VBN
6912	8211	6	for	for	IN
6912	8211	7	fruits	fruit	NNS
6912	8211	8	preserved	preserve	VBN
6912	8211	9	with	with	IN
6912	8211	10	much	much	JJ
6912	8211	11	sugar	sugar	NN
6912	8211	12	,	,	,
6912	8211	13	such	such	JJ
6912	8211	14	as	as	IN
6912	8211	15	preserves	preserve	NNS
6912	8211	16	,	,	,
6912	8211	17	jams	jam	NNS
6912	8211	18	,	,	,
6912	8211	19	conserves	conserve	NNS
6912	8211	20	,	,	,
6912	8211	21	etc	etc	FW
6912	8211	22	.	.	.
6912	8212	1	Many	many	JJ
6912	8212	2	housekeepers	housekeeper	NNS
6912	8212	3	find	find	VBP
6912	8212	4	this	this	DT
6912	8212	5	method	method	NN
6912	8212	6	desirable	desirable	JJ
6912	8212	7	for	for	IN
6912	8212	8	canning	can	VBG
6912	8212	9	tomatoes	tomato	NNS
6912	8212	10	and	and	CC
6912	8212	11	beets	beet	NNS
6912	8212	12	.	.	.
6912	8213	1	The	the	DT
6912	8213	2	skins	skin	NNS
6912	8213	3	may	may	MD
6912	8213	4	be	be	VB
6912	8213	5	removed	remove	VBN
6912	8213	6	from	from	IN
6912	8213	7	the	the	DT
6912	8213	8	latter	latter	JJ
6912	8213	9	after	after	IN
6912	8213	10	cooking	cooking	NN
6912	8213	11	,	,	,
6912	8213	12	thereby	thereby	RB
6912	8213	13	losing	lose	VBG
6912	8213	14	less	less	RBR
6912	8213	15	coloring	coloring	NN
6912	8213	16	of	of	IN
6912	8213	17	the	the	DT
6912	8213	18	vegetable	vegetable	NN
6912	8213	19	.	.	.
6912	8214	1	(	(	-LRB-
6912	8214	2	_	_	NNP
6912	8214	3	b	b	NNP
6912	8214	4	_	_	NNP
6912	8214	5	)	)	-RRB-
6912	8214	6	The	the	DT
6912	8214	7	cold	cold	JJ
6912	8214	8	pack	pack	NN
6912	8214	9	method	method	NN
6912	8214	10	of	of	IN
6912	8214	11	canning	canning	NN
6912	8214	12	is	be	VBZ
6912	8214	13	very	very	RB
6912	8214	14	satisfactory	satisfactory	JJ
6912	8214	15	for	for	IN
6912	8214	16	most	most	JJS
6912	8214	17	fruits	fruit	NNS
6912	8214	18	and	and	CC
6912	8214	19	all	all	DT
6912	8214	20	vegetables	vegetable	NNS
6912	8214	21	.	.	.
6912	8215	1	It	-PRON-	PRP
6912	8215	2	is	be	VBZ
6912	8215	3	especially	especially	RB
6912	8215	4	desirable	desirable	JJ
6912	8215	5	for	for	IN
6912	8215	6	whole	whole	JJ
6912	8215	7	fruits	fruit	NNS
6912	8215	8	or	or	CC
6912	8215	9	for	for	IN
6912	8215	10	fruits	fruit	NNS
6912	8215	11	in	in	IN
6912	8215	12	large	large	JJ
6912	8215	13	pieces	piece	NNS
6912	8215	14	.	.	.
6912	8216	1	The	the	DT
6912	8216	2	shape	shape	NN
6912	8216	3	of	of	IN
6912	8216	4	the	the	DT
6912	8216	5	fruit	fruit	NN
6912	8216	6	may	may	MD
6912	8216	7	be	be	VB
6912	8216	8	preserved	preserve	VBN
6912	8216	9	better	well	RBR
6912	8216	10	by	by	IN
6912	8216	11	this	this	DT
6912	8216	12	method	method	NN
6912	8216	13	than	than	IN
6912	8216	14	by	by	IN
6912	8216	15	the	the	DT
6912	8216	16	open	open	JJ
6912	8216	17	kettle	kettle	NN
6912	8216	18	process	process	NN
6912	8216	19	.	.	.
6912	8217	1	It	-PRON-	PRP
6912	8217	2	is	be	VBZ
6912	8217	3	also	also	RB
6912	8217	4	a	a	DT
6912	8217	5	safer	safe	JJR
6912	8217	6	method	method	NN
6912	8217	7	as	as	RB
6912	8217	8	far	far	RB
6912	8217	9	as	as	IN
6912	8217	10	satisfactory	satisfactory	JJ
6912	8217	11	processing	processing	NN
6912	8217	12	is	be	VBZ
6912	8217	13	concerned	concern	VBN
6912	8217	14	.	.	.
6912	8218	1	Many	many	JJ
6912	8218	2	housekeepers	housekeeper	NNS
6912	8218	3	find	find	VBP
6912	8218	4	it	-PRON-	PRP
6912	8218	5	easier	easy	JJR
6912	8218	6	than	than	IN
6912	8218	7	the	the	DT
6912	8218	8	open	open	JJ
6912	8218	9	kettle	kettle	NN
6912	8218	10	method	method	NN
6912	8218	11	.	.	.
6912	8219	1	The	the	DT
6912	8219	2	blanching	blanching	JJ
6912	8219	3	and	and	CC
6912	8219	4	cold	cold	NN
6912	8219	5	-	-	HYPH
6912	8219	6	dipping	dipping	NN
6912	8219	7	of	of	IN
6912	8219	8	vegetables	vegetable	NNS
6912	8219	9	and	and	CC
6912	8219	10	fruits	fruit	NNS
6912	8219	11	which	which	WDT
6912	8219	12	may	may	MD
6912	8219	13	be	be	VB
6912	8219	14	one	one	CD
6912	8219	15	of	of	IN
6912	8219	16	the	the	DT
6912	8219	17	steps	step	NNS
6912	8219	18	in	in	IN
6912	8219	19	the	the	DT
6912	8219	20	cold	cold	JJ
6912	8219	21	pack	pack	NN
6912	8219	22	method	method	NN
6912	8219	23	is	be	VBZ
6912	8219	24	thought	think	VBN
6912	8219	25	to	to	TO
6912	8219	26	accomplish	accomplish	VB
6912	8219	27	several	several	JJ
6912	8219	28	things	thing	NNS
6912	8219	29	:	:	:
6912	8219	30	1	1	CD
6912	8219	31	.	.	.
6912	8220	1	To	to	TO
6912	8220	2	remove	remove	VB
6912	8220	3	objectionable	objectionable	JJ
6912	8220	4	acids	acid	NNS
6912	8220	5	and	and	CC
6912	8220	6	flavors	flavor	NNS
6912	8220	7	.	.	.
6912	8221	1	2	2	LS
6912	8221	2	.	.	.
6912	8222	1	To	to	TO
6912	8222	2	make	make	VB
6912	8222	3	the	the	DT
6912	8222	4	foods	food	NNS
6912	8222	5	more	more	RBR
6912	8222	6	pliable	pliable	JJ
6912	8222	7	for	for	IN
6912	8222	8	packing	pack	VBG
6912	8222	9	in	in	IN
6912	8222	10	the	the	DT
6912	8222	11	jars	jar	NNS
6912	8222	12	.	.	.
6912	8223	1	It	-PRON-	PRP
6912	8223	2	was	be	VBD
6912	8223	3	formerly	formerly	RB
6912	8223	4	thought	think	VBN
6912	8223	5	that	that	IN
6912	8223	6	blanching	blanch	VBG
6912	8223	7	and	and	CC
6912	8223	8	cold	cold	JJ
6912	8223	9	-	-	HYPH
6912	8223	10	dipping	dipping	NN
6912	8223	11	of	of	IN
6912	8223	12	vegetables	vegetable	NNS
6912	8223	13	destroyed	destroy	VBD
6912	8223	14	some	some	DT
6912	8223	15	of	of	IN
6912	8223	16	the	the	DT
6912	8223	17	bacteria	bacteria	NNS
6912	8223	18	and	and	CC
6912	8223	19	aided	aid	VBN
6912	8223	20	in	in	IN
6912	8223	21	processing	process	VBG
6912	8223	22	the	the	DT
6912	8223	23	food	food	NN
6912	8223	24	.	.	.
6912	8224	1	Recent	recent	JJ
6912	8224	2	experimentation	experimentation	NN
6912	8224	3	shows	show	VBZ
6912	8224	4	that	that	IN
6912	8224	5	these	these	DT
6912	8224	6	processes	process	NNS
6912	8224	7	do	do	VBP
6912	8224	8	not	not	RB
6912	8224	9	affect	affect	VB
6912	8224	10	the	the	DT
6912	8224	11	bacteria	bacteria	NNS
6912	8224	12	and	and	CC
6912	8224	13	have	have	VBP
6912	8224	14	no	no	DT
6912	8224	15	value	value	NN
6912	8224	16	as	as	RB
6912	8224	17	far	far	RB
6912	8224	18	as	as	IN
6912	8224	19	the	the	DT
6912	8224	20	preservation	preservation	NN
6912	8224	21	of	of	IN
6912	8224	22	the	the	DT
6912	8224	23	food	food	NN
6912	8224	24	is	be	VBZ
6912	8224	25	concerned	concern	VBN
6912	8224	26	.	.	.
6912	8225	1	TABLE	TABLE	NNS
6912	8225	2	FOR	for	IN
6912	8225	3	CANNING	canning	NN
6912	8225	4	FRUITS	fruits	NN
6912	8225	5	BY	by	IN
6912	8225	6	ONE	one	CD
6912	8225	7	PERIOD	period	NN
6912	8225	8	OF	of	IN
6912	8225	9	PROCESSING	processing	NN
6912	8225	10	[	[	-LRB-
6912	8225	11	Footnote	Footnote	NNP
6912	8225	12	124	124	CD
6912	8225	13	:	:	:
6912	8225	14	Adapted	adapt	VBN
6912	8225	15	from	from	IN
6912	8225	16	Farmers	Farmers	NNP
6912	8225	17	'	'	POS
6912	8225	18	Bulletin	Bulletin	NNP
6912	8225	19	1211	1211	CD
6912	8225	20	,	,	,
6912	8225	21	"	"	``
6912	8225	22	Home	Home	NNP
6912	8225	23	Canning	Canning	NNP
6912	8225	24	of	of	IN
6912	8225	25	Fruits	Fruits	NNPS
6912	8225	26	and	and	CC
6912	8225	27	Vegetables	Vegetables	NNPS
6912	8225	28	,	,	,
6912	8225	29	"	"	''
6912	8225	30	Revised	Revised	NNP
6912	8225	31	August	August	NNP
6912	8225	32	,	,	,
6912	8225	33	1922	1922	CD
6912	8225	34	.	.	.
6912	8225	35	]	]	-RRB-
6912	8226	1	TIME	TIME	NNP
6912	8226	2	OF	of	IN
6912	8226	3	PROCESSING	processing	NN
6912	8226	4	IN	in	IN
6912	8226	5	PINT	PINT	NNP
6912	8226	6	OR	or	CC
6912	8226	7	FOOD	food	NN
6912	8226	8	TIME	time	NN
6912	8226	9	OF	of	IN
6912	8226	10	QUART	QUART	NNP
6912	8226	11	JARS	jar	NNS
6912	8226	12	IN	in	IN
6912	8226	13	:	:	:
6912	8226	14	BLANCHING	BLANCHING	NNP
6912	8226	15	(	(	-LRB-
6912	8226	16	_	_	NNP
6912	8226	17	a	a	DT
6912	8226	18	_	_	NNP
6912	8226	19	)	)	-RRB-
6912	8226	20	(	(	-LRB-
6912	8226	21	_	_	NNP
6912	8226	22	b	b	NNP
6912	8226	23	_	_	NNP
6912	8226	24	)	)	-RRB-
6912	8226	25	Water	Water	NNP
6912	8226	26	Bath	Bath	NNP
6912	8226	27	at	at	IN
6912	8226	28	Pressure	pressure	NN
6912	8226	29	12	12	CD
6912	8226	30	degrees	degree	NNS
6912	8226	31	F.	F.	NNP
6912	8226	32	or	or	CC
6912	8226	33	Steam	Steam	NNP
6912	8226	34	Cooker	Cooker	NNP
6912	8226	35	5	5	CD
6912	8226	36	Pounds	Pounds	NNPS
6912	8226	37	Cooker	Cooker	NNP
6912	8226	38	Minutes	Minutes	NNPS
6912	8226	39	Minutes	Minutes	NNPS
6912	8226	40	Minutes	Minutes	NNP
6912	8226	41	Apples	Apples	NNPS
6912	8226	42	,	,	,
6912	8226	43	cut	cut	VBN
6912	8226	44	in	in	IN
6912	8226	45	pieces	piece	NNS
6912	8226	46	1	1	CD
6912	8226	47	1/2	1/2	CD
6912	8226	48	20	20	CD
6912	8226	49	to	to	TO
6912	8226	50	30	30	CD
6912	8226	51	Apricots	apricot	NNS
6912	8226	52	1	1	CD
6912	8226	53	to	to	IN
6912	8226	54	2	2	CD
6912	8226	55	30	30	CD
6912	8226	56	10	10	CD
6912	8226	57	Blackberries	blackberry	NNS
6912	8226	58	,	,	,
6912	8226	59	Blueberries	blueberrie	VBZ
6912	8226	60	None	none	NN
6912	8226	61	10	10	CD
6912	8226	62	to	to	TO
6912	8226	63	20	20	CD
6912	8226	64	10	10	CD
6912	8226	65	Cherries	cherry	NNS
6912	8226	66	1/4	1/4	CD
6912	8226	67	25	25	CD
6912	8226	68	10	10	CD
6912	8226	69	Currants	currant	NNS
6912	8226	70	,	,	,
6912	8226	71	Dewberries	Dewberries	NNPS
6912	8226	72	,	,	,
6912	8226	73	Gooseberries	gooseberrie	VBZ
6912	8226	74	None	None	NNP
6912	8226	75	10	10	CD
6912	8226	76	to	to	TO
6912	8226	77	20	20	CD
6912	8226	78	10	10	CD
6912	8226	79	Pears	pear	NNS
6912	8226	80	4	4	CD
6912	8226	81	-	-	SYM
6912	8226	82	8	8	CD
6912	8226	83	in	in	IN
6912	8226	84	boiling	boil	VBG
6912	8226	85	sirup	sirup	NN
6912	8226	86	20	20	CD
6912	8226	87	to	to	TO
6912	8226	88	30	30	CD
6912	8226	89	10	10	CD
6912	8226	90	[	[	-LRB-
6912	8226	91	Footnote	Footnote	NNP
6912	8226	92	125	125	CD
6912	8226	93	:	:	:
6912	8226	94	Do	do	VBP
6912	8226	95	not	not	RB
6912	8226	96	cold	cold	VB
6912	8226	97	dip	dip	NN
6912	8226	98	after	after	IN
6912	8226	99	blanching	blanch	VBG
6912	8226	100	in	in	IN
6912	8226	101	boiling	boiling	NN
6912	8226	102	sirup	sirup	NN
6912	8226	103	.	.	.
6912	8227	1	Use	use	VB
6912	8227	2	the	the	DT
6912	8227	3	longer	long	JJR
6912	8227	4	time	time	NN
6912	8227	5	of	of	IN
6912	8227	6	processing	processing	NN
6912	8227	7	in	in	IN
6912	8227	8	the	the	DT
6912	8227	9	water	water	NN
6912	8227	10	bath	bath	NN
6912	8227	11	for	for	IN
6912	8227	12	large	large	JJ
6912	8227	13	pears	pear	NNS
6912	8227	14	.	.	.
6912	8227	15	]	]	-RRB-
6912	8228	1	Peaches	peach	NNS
6912	8228	2	1	1	CD
6912	8228	3	or	or	CC
6912	8228	4	until	until	IN
6912	8228	5	skin	skin	NN
6912	8228	6	is	be	VBZ
6912	8228	7	loosened	loosen	VBN
6912	8228	8	20	20	CD
6912	8228	9	to	to	TO
6912	8228	10	30	30	CD
6912	8228	11	10	10	CD
6912	8228	12	Plums	plum	NNS
6912	8228	13	None	none	NN
6912	8228	14	20	20	CD
6912	8228	15	to	to	TO
6912	8228	16	30	30	CD
6912	8228	17	12	12	CD
6912	8228	18	Pineapples	pineapple	NNS
6912	8228	19	None	None	NNP
6912	8228	20	30	30	CD
6912	8228	21	10	10	CD
6912	8228	22	Raspberries	raspberry	NNS
6912	8228	23	None	none	NN
6912	8228	24	10	10	CD
6912	8228	25	to	to	TO
6912	8228	26	20	20	CD
6912	8228	27	10	10	CD
6912	8228	28	Rhubarb	Rhubarb	NNP
6912	8228	29	None	None	NNP
6912	8228	30	20	20	CD
6912	8228	31	to	to	TO
6912	8228	32	30	30	CD
6912	8228	33	10	10	CD
6912	8228	34	to	to	TO
6912	8228	35	15	15	CD
6912	8228	36	Strawberries	strawberry	NNS
6912	8228	37	None	None	NNP
6912	8228	38	10	10	CD
6912	8228	39	to	to	TO
6912	8228	40	20	20	CD
6912	8228	41	10	10	CD
6912	8228	42	NOTE.--Use	note.--use	CD
6912	8228	43	only	only	RB
6912	8228	44	fresh	fresh	JJ
6912	8228	45	,	,	,
6912	8228	46	sound	sound	JJ
6912	8228	47	fruits	fruit	NNS
6912	8228	48	for	for	IN
6912	8228	49	canning	canning	NN
6912	8228	50	.	.	.
6912	8229	1	Do	do	VB
6912	8229	2	not	not	RB
6912	8229	3	begin	begin	VB
6912	8229	4	to	to	TO
6912	8229	5	count	count	VB
6912	8229	6	the	the	DT
6912	8229	7	time	time	NN
6912	8229	8	of	of	IN
6912	8229	9	processing	processing	NN
6912	8229	10	in	in	IN
6912	8229	11	a	a	DT
6912	8229	12	water	water	NN
6912	8229	13	bath	bath	NN
6912	8229	14	until	until	IN
6912	8229	15	the	the	DT
6912	8229	16	water	water	NN
6912	8229	17	reaches	reach	VBZ
6912	8229	18	the	the	DT
6912	8229	19	boiling	boiling	NN
6912	8229	20	point	point	NN
6912	8229	21	.	.	.
6912	8230	1	When	when	WRB
6912	8230	2	different	different	JJ
6912	8230	3	times	time	NNS
6912	8230	4	of	of	IN
6912	8230	5	processing	processing	NN
6912	8230	6	are	be	VBP
6912	8230	7	given	give	VBN
6912	8230	8	,	,	,
6912	8230	9	as	as	IN
6912	8230	10	20	20	CD
6912	8230	11	to	to	TO
6912	8230	12	30	30	CD
6912	8230	13	minutes	minute	NNS
6912	8230	14	,	,	,
6912	8230	15	use	use	VB
6912	8230	16	the	the	DT
6912	8230	17	longer	long	JJR
6912	8230	18	time	time	NN
6912	8230	19	for	for	IN
6912	8230	20	quart	quart	NNP
6912	8230	21	glass	glass	NNP
6912	8230	22	jars	jar	NNS
6912	8230	23	and	and	CC
6912	8230	24	the	the	DT
6912	8230	25	shorter	short	JJR
6912	8230	26	for	for	IN
6912	8230	27	tin	tin	JJ
6912	8230	28	cans	can	NNS
6912	8230	29	.	.	.
6912	8231	1	For	for	IN
6912	8231	2	altitudes	altitude	NNS
6912	8231	3	higher	high	JJR
6912	8231	4	than	than	IN
6912	8231	5	1000	1000	CD
6912	8231	6	feet	foot	NNS
6912	8231	7	,	,	,
6912	8231	8	increase	increase	VB
6912	8231	9	the	the	DT
6912	8231	10	time	time	NN
6912	8231	11	of	of	IN
6912	8231	12	processing	process	VBG
6912	8231	13	10	10	CD
6912	8231	14	per	per	NN
6912	8231	15	cent	cent	NN
6912	8231	16	for	for	IN
6912	8231	17	each	each	DT
6912	8231	18	additional	additional	JJ
6912	8231	19	1000	1000	CD
6912	8231	20	feet	foot	NNS
6912	8231	21	.	.	.
6912	8232	1	For	for	IN
6912	8232	2	very	very	RB
6912	8232	3	high	high	JJ
6912	8232	4	altitudes	altitude	NNS
6912	8232	5	it	-PRON-	PRP
6912	8232	6	may	may	MD
6912	8232	7	be	be	VB
6912	8232	8	best	good	JJS
6912	8232	9	to	to	TO
6912	8232	10	use	use	VB
6912	8232	11	a	a	DT
6912	8232	12	pressure	pressure	NN
6912	8232	13	cooker	cooker	NN
6912	8232	14	for	for	IN
6912	8232	15	certain	certain	JJ
6912	8232	16	fruits	fruit	NNS
6912	8232	17	.	.	.
6912	8233	1	If	if	IN
6912	8233	2	fruits	fruit	NNS
6912	8233	3	are	be	VBP
6912	8233	4	packed	pack	VBN
6912	8233	5	tightly	tightly	RB
6912	8233	6	,	,	,
6912	8233	7	time	time	NN
6912	8233	8	of	of	IN
6912	8233	9	processing	processing	NN
6912	8233	10	should	should	MD
6912	8233	11	be	be	VB
6912	8233	12	increased	increase	VBN
6912	8233	13	.	.	.
6912	8234	1	DISCUSSION	DISCUSSION	NNP
6912	8234	2	OF	of	IN
6912	8234	3	THE	the	DT
6912	8234	4	DIFFERENT	DIFFERENT	NNP
6912	8234	5	DEVICES	DEVICES	NNP
6912	8234	6	USED	use	VBN
6912	8234	7	IN	in	IN
6912	8234	8	THE	the	DT
6912	8234	9	COLD	COLD	NNS
6912	8234	10	PACK	PACK	VBD
6912	8234	11	PROCESS.--(1	process.--(1	NN
6912	8234	12	)	)	-RRB-
6912	8234	13	The	the	DT
6912	8234	14	kettle	kettle	NN
6912	8234	15	or	or	CC
6912	8234	16	wash	wash	NN
6912	8234	17	boiler	boiler	NN
6912	8234	18	provided	provide	VBN
6912	8234	19	with	with	IN
6912	8234	20	a	a	DT
6912	8234	21	rack	rack	NN
6912	8234	22	is	be	VBZ
6912	8234	23	an	an	DT
6912	8234	24	inexpensive	inexpensive	JJ
6912	8234	25	device	device	NN
6912	8234	26	.	.	.
6912	8235	1	It	-PRON-	PRP
6912	8235	2	is	be	VBZ
6912	8235	3	satisfactory	satisfactory	JJ
6912	8235	4	for	for	IN
6912	8235	5	processing	process	VBG
6912	8235	6	fruits	fruit	NNS
6912	8235	7	and	and	CC
6912	8235	8	acid	acid	JJ
6912	8235	9	vegetables	vegetable	NNS
6912	8235	10	;	;	:
6912	8235	11	there	there	EX
6912	8235	12	is	be	VBZ
6912	8235	13	a	a	DT
6912	8235	14	question	question	NN
6912	8235	15	whether	whether	IN
6912	8235	16	non	non	JJ
6912	8235	17	-	-	JJ
6912	8235	18	acid	acid	JJ
6912	8235	19	vegetables	vegetable	NNS
6912	8235	20	may	may	MD
6912	8235	21	be	be	VB
6912	8235	22	processed	process	VBN
6912	8235	23	in	in	IN
6912	8235	24	the	the	DT
6912	8235	25	hot	hot	JJ
6912	8235	26	water	water	NN
6912	8235	27	bath	bath	NN
6912	8235	28	even	even	RB
6912	8235	29	though	though	IN
6912	8235	30	they	-PRON-	PRP
6912	8235	31	are	be	VBP
6912	8235	32	processed	process	VBN
6912	8235	33	on	on	IN
6912	8235	34	three	three	CD
6912	8235	35	successive	successive	JJ
6912	8235	36	days	day	NNS
6912	8235	37	.	.	.
6912	8236	1	It	-PRON-	PRP
6912	8236	2	is	be	VBZ
6912	8236	3	thought	think	VBN
6912	8236	4	by	by	IN
6912	8236	5	some	some	DT
6912	8236	6	that	that	WDT
6912	8236	7	the	the	DT
6912	8236	8	flavor	flavor	NN
6912	8236	9	of	of	IN
6912	8236	10	foods	food	NNS
6912	8236	11	canned	can	VBN
6912	8236	12	at	at	IN
6912	8236	13	low	low	JJ
6912	8236	14	temperature	temperature	NN
6912	8236	15	,	,	,
6912	8236	16	_	_	NNP
6912	8236	17	i.e.	i.e.	FW
6912	8236	18	_	_	NNP
6912	8236	19	not	not	RB
6912	8236	20	above	above	IN
6912	8236	21	212	212	CD
6912	8236	22	degrees	degree	NNS
6912	8236	23	F.	F.	NNP
6912	8236	24	,	,	,
6912	8236	25	is	be	VBZ
6912	8236	26	superior	superior	JJ
6912	8236	27	to	to	IN
6912	8236	28	that	that	DT
6912	8236	29	canned	can	VBN
6912	8236	30	at	at	IN
6912	8236	31	a	a	DT
6912	8236	32	higher	high	JJR
6912	8236	33	temperature	temperature	NN
6912	8236	34	.	.	.
6912	8237	1	(	(	-LRB-
6912	8237	2	2	2	LS
6912	8237	3	)	)	-RRB-
6912	8237	4	The	the	DT
6912	8237	5	steam	steam	NN
6912	8237	6	cooker	cooker	NN
6912	8237	7	is	be	VBZ
6912	8237	8	a	a	DT
6912	8237	9	convenient	convenient	JJ
6912	8237	10	and	and	CC
6912	8237	11	satisfactory	satisfactory	JJ
6912	8237	12	equipment	equipment	NN
6912	8237	13	to	to	TO
6912	8237	14	use	use	NN
6912	8237	15	for	for	IN
6912	8237	16	canning	canning	NN
6912	8237	17	fruits	fruit	NNS
6912	8237	18	and	and	CC
6912	8237	19	some	some	DT
6912	8237	20	vegetables	vegetable	NNS
6912	8237	21	.	.	.
6912	8238	1	It	-PRON-	PRP
6912	8238	2	is	be	VBZ
6912	8238	3	more	more	RBR
6912	8238	4	expensive	expensive	JJ
6912	8238	5	,	,	,
6912	8238	6	however	however	RB
6912	8238	7	,	,	,
6912	8238	8	than	than	IN
6912	8238	9	the	the	DT
6912	8238	10	kettle	kettle	NN
6912	8238	11	having	have	VBG
6912	8238	12	a	a	DT
6912	8238	13	rack	rack	NN
6912	8238	14	,	,	,
6912	8238	15	but	but	CC
6912	8238	16	less	less	JJR
6912	8238	17	fuel	fuel	NN
6912	8238	18	is	be	VBZ
6912	8238	19	required	require	VBN
6912	8238	20	when	when	WRB
6912	8238	21	using	use	VBG
6912	8238	22	it	-PRON-	PRP
6912	8238	23	.	.	.
6912	8239	1	(	(	-LRB-
6912	8239	2	3	3	LS
6912	8239	3	)	)	-RRB-
6912	8239	4	The	the	DT
6912	8239	5	pressure	pressure	NN
6912	8239	6	cooker	cooker	NN
6912	8239	7	is	be	VBZ
6912	8239	8	the	the	DT
6912	8239	9	most	most	RBS
6912	8239	10	satisfactory	satisfactory	JJ
6912	8239	11	from	from	IN
6912	8239	12	the	the	DT
6912	8239	13	standpoint	standpoint	NN
6912	8239	14	of	of	IN
6912	8239	15	processing	processing	NN
6912	8239	16	.	.	.
6912	8240	1	It	-PRON-	PRP
6912	8240	2	is	be	VBZ
6912	8240	3	especially	especially	RB
6912	8240	4	satisfactory	satisfactory	JJ
6912	8240	5	for	for	IN
6912	8240	6	vegetables	vegetable	NNS
6912	8240	7	and	and	CC
6912	8240	8	meat	meat	NN
6912	8240	9	,	,	,
6912	8240	10	since	since	IN
6912	8240	11	a	a	DT
6912	8240	12	much	much	RB
6912	8240	13	higher	high	JJR
6912	8240	14	temperature	temperature	NN
6912	8240	15	than	than	IN
6912	8240	16	that	that	DT
6912	8240	17	of	of	IN
6912	8240	18	boiling	boil	VBG
6912	8240	19	water	water	NN
6912	8240	20	is	be	VBZ
6912	8240	21	maintained	maintain	VBN
6912	8240	22	during	during	IN
6912	8240	23	the	the	DT
6912	8240	24	processing	processing	NN
6912	8240	25	period	period	NN
6912	8240	26	.	.	.
6912	8241	1	The	the	DT
6912	8241	2	higher	high	JJR
6912	8241	3	temperature	temperature	NN
6912	8241	4	also	also	RB
6912	8241	5	makes	make	VBZ
6912	8241	6	it	-PRON-	PRP
6912	8241	7	possible	possible	JJ
6912	8241	8	to	to	TO
6912	8241	9	process	process	VB
6912	8241	10	foods	food	NNS
6912	8241	11	in	in	IN
6912	8241	12	a	a	DT
6912	8241	13	shorter	short	JJR
6912	8241	14	time	time	NN
6912	8241	15	.	.	.
6912	8242	1	However	however	RB
6912	8242	2	,	,	,
6912	8242	3	it	-PRON-	PRP
6912	8242	4	is	be	VBZ
6912	8242	5	thought	think	VBN
6912	8242	6	by	by	IN
6912	8242	7	some	some	DT
6912	8242	8	that	that	WDT
6912	8242	9	the	the	DT
6912	8242	10	flavor	flavor	NN
6912	8242	11	of	of	IN
6912	8242	12	foods	food	NNS
6912	8242	13	canned	can	VBN
6912	8242	14	above	above	IN
6912	8242	15	212	212	CD
6912	8242	16	degrees	degree	NNS
6912	8242	17	F.	F.	NNP
6912	8242	18	is	be	VBZ
6912	8242	19	inferior	inferior	JJ
6912	8242	20	to	to	IN
6912	8242	21	that	that	DT
6912	8242	22	canned	can	VBN
6912	8242	23	at	at	IN
6912	8242	24	a	a	DT
6912	8242	25	lower	low	JJR
6912	8242	26	temperature	temperature	NN
6912	8242	27	.	.	.
6912	8243	1	Moreover	moreover	RB
6912	8243	2	,	,	,
6912	8243	3	the	the	DT
6912	8243	4	pressure	pressure	NN
6912	8243	5	cooker	cooker	NN
6912	8243	6	is	be	VBZ
6912	8243	7	a	a	DT
6912	8243	8	more	more	RBR
6912	8243	9	expensive	expensive	JJ
6912	8243	10	device	device	NN
6912	8243	11	than	than	IN
6912	8243	12	either	either	DT
6912	8243	13	of	of	IN
6912	8243	14	the	the	DT
6912	8243	15	other	other	JJ
6912	8243	16	two	two	CD
6912	8243	17	.	.	.
6912	8244	1	QUESTIONS	QUESTIONS	NNP
6912	8244	2	Why	why	WRB
6912	8244	3	should	should	MD
6912	8244	4	processed	process	VBN
6912	8244	5	jars	jar	NNS
6912	8244	6	,	,	,
6912	8244	7	covers	cover	NNS
6912	8244	8	,	,	,
6912	8244	9	and	and	CC
6912	8244	10	rubbers	rubber	NNS
6912	8244	11	remain	remain	VBP
6912	8244	12	in	in	IN
6912	8244	13	boiling	boil	VBG
6912	8244	14	water	water	NN
6912	8244	15	until	until	IN
6912	8244	16	just	just	RB
6912	8244	17	ready	ready	JJ
6912	8244	18	for	for	IN
6912	8244	19	use	use	NN
6912	8244	20	?	?	.
6912	8245	1	Why	why	WRB
6912	8245	2	not	not	RB
6912	8245	3	touch	touch	VB
6912	8245	4	the	the	DT
6912	8245	5	inside	inside	NN
6912	8245	6	of	of	IN
6912	8245	7	jars	jar	NNS
6912	8245	8	and	and	CC
6912	8245	9	covers	cover	VBZ
6912	8245	10	with	with	IN
6912	8245	11	the	the	DT
6912	8245	12	fingers	finger	NNS
6912	8245	13	?	?	.
6912	8246	1	Why	why	WRB
6912	8246	2	should	should	MD
6912	8246	3	berries	berry	NNS
6912	8246	4	and	and	CC
6912	8246	5	small	small	JJ
6912	8246	6	fruits	fruit	NNS
6912	8246	7	be	be	VB
6912	8246	8	washed	wash	VBN
6912	8246	9	before	before	IN
6912	8246	10	hulling	hull	VBG
6912	8246	11	or	or	CC
6912	8246	12	stemming	stem	VBG
6912	8246	13	?	?	.
6912	8247	1	Why	why	WRB
6912	8247	2	should	should	MD
6912	8247	3	decayed	decayed	VB
6912	8247	4	or	or	CC
6912	8247	5	bruised	bruise	VBN
6912	8247	6	spots	spot	NNS
6912	8247	7	on	on	IN
6912	8247	8	fruits	fruit	NNS
6912	8247	9	be	be	VB
6912	8247	10	removed	remove	VBN
6912	8247	11	completely	completely	RB
6912	8247	12	before	before	IN
6912	8247	13	canning	can	VBG
6912	8247	14	the	the	DT
6912	8247	15	fruit	fruit	NN
6912	8247	16	?	?	.
6912	8248	1	Why	why	WRB
6912	8248	2	is	be	VBZ
6912	8248	3	it	-PRON-	PRP
6912	8248	4	that	that	WDT
6912	8248	5	the	the	DT
6912	8248	6	cold	cold	JJ
6912	8248	7	pack	pack	NN
6912	8248	8	method	method	NN
6912	8248	9	of	of	IN
6912	8248	10	canning	canning	NN
6912	8248	11	is	be	VBZ
6912	8248	12	safer	safe	JJR
6912	8248	13	from	from	IN
6912	8248	14	the	the	DT
6912	8248	15	standpoint	standpoint	NN
6912	8248	16	of	of	IN
6912	8248	17	processing	processing	NN
6912	8248	18	than	than	IN
6912	8248	19	the	the	DT
6912	8248	20	open	open	JJ
6912	8248	21	kettle	kettle	NN
6912	8248	22	method	method	NN
6912	8248	23	?	?	.
6912	8249	1	Why	why	WRB
6912	8249	2	should	should	MD
6912	8249	3	the	the	DT
6912	8249	4	jar	jar	NN
6912	8249	5	containing	contain	VBG
6912	8249	6	fruit	fruit	NN
6912	8249	7	that	that	WDT
6912	8249	8	is	be	VBZ
6912	8249	9	to	to	TO
6912	8249	10	be	be	VB
6912	8249	11	processed	process	VBN
6912	8249	12	by	by	IN
6912	8249	13	the	the	DT
6912	8249	14	cold	cold	JJ
6912	8249	15	pack	pack	NN
6912	8249	16	method	method	NN
6912	8249	17	be	be	VB
6912	8249	18	filled	fill	VBN
6912	8249	19	to	to	IN
6912	8249	20	1/4	1/4	CD
6912	8249	21	inch	inch	NN
6912	8249	22	of	of	IN
6912	8249	23	the	the	DT
6912	8249	24	top	top	NN
6912	8249	25	with	with	IN
6912	8249	26	sirup	sirup	NN
6912	8249	27	rather	rather	RB
6912	8249	28	than	than	IN
6912	8249	29	to	to	IN
6912	8249	30	overflowing	overflow	VBG
6912	8249	31	?	?	.
6912	8250	1	Why	why	WRB
6912	8250	2	should	should	MD
6912	8250	3	the	the	DT
6912	8250	4	covers	cover	NNS
6912	8250	5	of	of	IN
6912	8250	6	jars	jar	NNS
6912	8250	7	not	not	RB
6912	8250	8	be	be	VB
6912	8250	9	sealed	seal	VBN
6912	8250	10	tightly	tightly	RB
6912	8250	11	before	before	IN
6912	8250	12	placing	place	VBG
6912	8250	13	in	in	IN
6912	8250	14	the	the	DT
6912	8250	15	kettle	kettle	NN
6912	8250	16	or	or	CC
6912	8250	17	steamer	steamer	NN
6912	8250	18	used	use	VBN
6912	8250	19	for	for	IN
6912	8250	20	processing	processing	NN
6912	8250	21	?	?	.
6912	8251	1	Why	why	WRB
6912	8251	2	is	be	VBZ
6912	8251	3	it	-PRON-	PRP
6912	8251	4	unnecessary	unnecessary	JJ
6912	8251	5	and	and	CC
6912	8251	6	undesirable	undesirable	JJ
6912	8251	7	to	to	TO
6912	8251	8	dislodge	dislodge	VB
6912	8251	9	air	air	NN
6912	8251	10	bubbles	bubble	NNS
6912	8251	11	in	in	IN
6912	8251	12	jars	jar	NNS
6912	8251	13	containing	contain	VBG
6912	8251	14	food	food	NN
6912	8251	15	processed	process	VBN
6912	8251	16	by	by	IN
6912	8251	17	the	the	DT
6912	8251	18	cold	cold	JJ
6912	8251	19	pack	pack	NN
6912	8251	20	process	process	NN
6912	8251	21	?	?	.
6912	8252	1	When	when	WRB
6912	8252	2	food	food	NN
6912	8252	3	is	be	VBZ
6912	8252	4	processed	process	VBN
6912	8252	5	by	by	IN
6912	8252	6	immersing	immerse	VBG
6912	8252	7	the	the	DT
6912	8252	8	jars	jar	NNS
6912	8252	9	in	in	IN
6912	8252	10	boiling	boiling	NN
6912	8252	11	water	water	NN
6912	8252	12	,	,	,
6912	8252	13	why	why	WRB
6912	8252	14	should	should	MD
6912	8252	15	the	the	DT
6912	8252	16	water	water	NN
6912	8252	17	extend	extend	VB
6912	8252	18	above	above	IN
6912	8252	19	the	the	DT
6912	8252	20	covers	cover	NNS
6912	8252	21	of	of	IN
6912	8252	22	the	the	DT
6912	8252	23	jars	jar	NNS
6912	8252	24	to	to	IN
6912	8252	25	a	a	DT
6912	8252	26	depth	depth	NN
6912	8252	27	of	of	IN
6912	8252	28	one	one	CD
6912	8252	29	inch	inch	NN
6912	8252	30	?	?	.
6912	8253	1	LESSON	LESSON	NNP
6912	8253	2	CLXVIII	CLXVIII	NNP
6912	8253	3	PROCESSING	process	VBG
6912	8253	4	WITH	with	IN
6912	8253	5	MUCH	much	JJ
6912	8253	6	SUGAR	sugar	NN
6912	8253	7	--	--	:
6912	8253	8	PRESERVES	PRESERVES	NNP
6912	8253	9	,	,	,
6912	8253	10	JAMS	JAMS	NNP
6912	8253	11	,	,	,
6912	8253	12	AND	and	CC
6912	8253	13	CONSERVES	CONSERVES	NNP
6912	8253	14	EXPERIMENT	EXPERIMENT	NNP
6912	8253	15	93	93	CD
6912	8253	16	:	:	:
6912	8253	17	THE	the	DT
6912	8253	18	USE	USE	NNP
6912	8253	19	OF	of	IN
6912	8253	20	SUGAR	SUGAR	NNP
6912	8253	21	AS	as	IN
6912	8253	22	A	a	DT
6912	8253	23	PRESERVATIVE.--Place	preservative.--place	NN
6912	8253	24	2	2	CD
6912	8253	25	thin	thin	JJ
6912	8253	26	slices	slice	NNS
6912	8253	27	of	of	IN
6912	8253	28	fresh	fresh	JJ
6912	8253	29	fruit	fruit	NN
6912	8253	30	in	in	IN
6912	8253	31	a	a	DT
6912	8253	32	sauce	sauce	NN
6912	8253	33	dish	dish	NN
6912	8253	34	.	.	.
6912	8254	1	Sprinkle	sprinkle	VB
6912	8254	2	one	one	CD
6912	8254	3	of	of	IN
6912	8254	4	the	the	DT
6912	8254	5	slices	slice	NNS
6912	8254	6	generously	generously	RB
6912	8254	7	with	with	IN
6912	8254	8	sugar	sugar	NN
6912	8254	9	.	.	.
6912	8255	1	Set	set	VB
6912	8255	2	the	the	DT
6912	8255	3	sauce	sauce	NN
6912	8255	4	dish	dish	NN
6912	8255	5	aside	aside	RB
6912	8255	6	for	for	IN
6912	8255	7	at	at	RB
6912	8255	8	least	least	RBS
6912	8255	9	24	24	CD
6912	8255	10	hours	hour	NNS
6912	8255	11	.	.	.
6912	8256	1	Examine	Examine	NNP
6912	8256	2	.	.	.
6912	8257	1	What	what	WDT
6912	8257	2	change	change	NN
6912	8257	3	has	have	VBZ
6912	8257	4	taken	take	VBN
6912	8257	5	place	place	NN
6912	8257	6	in	in	IN
6912	8257	7	the	the	DT
6912	8257	8	fruit	fruit	NN
6912	8257	9	without	without	IN
6912	8257	10	sugar	sugar	NN
6912	8257	11	?	?	.
6912	8258	1	What	what	WP
6912	8258	2	has	have	VBZ
6912	8258	3	caused	cause	VBN
6912	8258	4	the	the	DT
6912	8258	5	change	change	NN
6912	8258	6	?	?	.
6912	8259	1	Compare	compare	VB
6912	8259	2	the	the	DT
6912	8259	3	sugared	sugar	VBN
6912	8259	4	fruit	fruit	NN
6912	8259	5	with	with	IN
6912	8259	6	that	that	DT
6912	8259	7	without	without	IN
6912	8259	8	sugar	sugar	NN
6912	8259	9	.	.	.
6912	8260	1	What	what	WDT
6912	8260	2	conclusion	conclusion	NN
6912	8260	3	can	can	MD
6912	8260	4	be	be	VB
6912	8260	5	drawn	draw	VBN
6912	8260	6	concerning	concern	VBG
6912	8260	7	the	the	DT
6912	8260	8	use	use	NN
6912	8260	9	of	of	IN
6912	8260	10	sugar	sugar	NN
6912	8260	11	in	in	IN
6912	8260	12	preserving	preserve	VBG
6912	8260	13	fruit	fruit	NN
6912	8260	14	?	?	.
6912	8261	1	PRESERVES	PRESERVES	NNP
6912	8261	2	Sugar	Sugar	NNP
6912	8261	3	was	be	VBD
6912	8261	4	mentioned	mention	VBN
6912	8261	5	as	as	IN
6912	8261	6	one	one	CD
6912	8261	7	of	of	IN
6912	8261	8	the	the	DT
6912	8261	9	preservatives	preservative	NNS
6912	8261	10	used	use	VBN
6912	8261	11	in	in	IN
6912	8261	12	the	the	DT
6912	8261	13	preservation	preservation	NN
6912	8261	14	of	of	IN
6912	8261	15	food	food	NN
6912	8261	16	(	(	-LRB-
6912	8261	17	see	see	VB
6912	8261	18	_	_	NNP
6912	8261	19	The	the	DT
6912	8261	20	Principles	Principles	NNPS
6912	8261	21	of	of	IN
6912	8261	22	Preserving	Preserving	NNP
6912	8261	23	Food	Food	NNP
6912	8261	24	_	_	NNP
6912	8261	25	)	)	-RRB-
6912	8261	26	.	.	.
6912	8262	1	Sugar	sugar	NN
6912	8262	2	in	in	IN
6912	8262	3	large	large	JJ
6912	8262	4	quantity	quantity	NN
6912	8262	5	is	be	VBZ
6912	8262	6	unfavorable	unfavorable	JJ
6912	8262	7	to	to	IN
6912	8262	8	germ	germ	NNP
6912	8262	9	life	life	NN
6912	8262	10	and	and	CC
6912	8262	11	hence	hence	RB
6912	8262	12	is	be	VBZ
6912	8262	13	a	a	DT
6912	8262	14	most	most	RBS
6912	8262	15	effective	effective	JJ
6912	8262	16	preservative	preservative	NN
6912	8262	17	.	.	.
6912	8263	1	_	_	NNP
6912	8263	2	Preserves	Preserves	NNPS
6912	8263	3	_	_	NNP
6912	8263	4	are	be	VBP
6912	8263	5	made	make	VBN
6912	8263	6	by	by	IN
6912	8263	7	cooking	cook	VBG
6912	8263	8	fruit	fruit	NN
6912	8263	9	in	in	IN
6912	8263	10	a	a	DT
6912	8263	11	thick	thick	JJ
6912	8263	12	sirup	sirup	NN
6912	8263	13	as	as	IN
6912	8263	14	in	in	IN
6912	8263	15	the	the	DT
6912	8263	16	_	_	NNP
6912	8263	17	Method	Method	NNP
6912	8263	18	of	of	IN
6912	8263	19	Canning	Canning	NNP
6912	8263	20	_	_	NNP
6912	8263	21	(	(	-LRB-
6912	8263	22	_	_	NNP
6912	8263	23	a	a	DT
6912	8263	24	_	_	NNP
6912	8263	25	)	)	-RRB-
6912	8263	26	Open	Open	NNP
6912	8263	27	Kettle	Kettle	NNP
6912	8263	28	.	.	.
6912	8264	1	A	a	DT
6912	8264	2	large	large	JJ
6912	8264	3	quantity	quantity	NN
6912	8264	4	of	of	IN
6912	8264	5	sugar	sugar	NN
6912	8264	6	is	be	VBZ
6912	8264	7	desirable	desirable	JJ
6912	8264	8	as	as	RB
6912	8264	9	far	far	RB
6912	8264	10	as	as	IN
6912	8264	11	preservation	preservation	NN
6912	8264	12	is	be	VBZ
6912	8264	13	concerned	concern	VBN
6912	8264	14	;	;	:
6912	8264	15	but	but	CC
6912	8264	16	for	for	IN
6912	8264	17	flavor	flavor	NN
6912	8264	18	less	less	JJR
6912	8264	19	sugar	sugar	NN
6912	8264	20	is	be	VBZ
6912	8264	21	usually	usually	RB
6912	8264	22	to	to	TO
6912	8264	23	be	be	VB
6912	8264	24	preferred	prefer	VBN
6912	8264	25	.	.	.
6912	8265	1	Only	only	RB
6912	8265	2	a	a	DT
6912	8265	3	few	few	JJ
6912	8265	4	fruits	fruit	NNS
6912	8265	5	are	be	VBP
6912	8265	6	better	well	JJR
6912	8265	7	when	when	WRB
6912	8265	8	preserved	preserve	VBN
6912	8265	9	with	with	IN
6912	8265	10	considerable	considerable	JJ
6912	8265	11	sugar	sugar	NN
6912	8265	12	.	.	.
6912	8266	1	Fruits	fruit	NNS
6912	8266	2	best	well	RBS
6912	8266	3	adapted	adapt	VBN
6912	8266	4	for	for	IN
6912	8266	5	preserving	preserve	VBG
6912	8266	6	are	be	VBP
6912	8266	7	strawberries	strawberry	NNS
6912	8266	8	,	,	,
6912	8266	9	sour	sour	JJ
6912	8266	10	cherries	cherry	NNS
6912	8266	11	,	,	,
6912	8266	12	sour	sour	JJ
6912	8266	13	plums	plum	NNS
6912	8266	14	,	,	,
6912	8266	15	quinces	quince	NNS
6912	8266	16	,	,	,
6912	8266	17	currants	currant	NNS
6912	8266	18	,	,	,
6912	8266	19	and	and	CC
6912	8266	20	raspberries	raspberry	NNS
6912	8266	21	.	.	.
6912	8267	1	For	for	IN
6912	8267	2	preserves	preserve	NNS
6912	8267	3	,	,	,
6912	8267	4	use	use	VBP
6912	8267	5	3/4	3/4	CD
6912	8267	6	to	to	IN
6912	8267	7	1	1	CD
6912	8267	8	pound	pound	NN
6912	8267	9	of	of	IN
6912	8267	10	sugar	sugar	NN
6912	8267	11	for	for	IN
6912	8267	12	1	1	CD
6912	8267	13	pound	pound	NN
6912	8267	14	of	of	IN
6912	8267	15	fruit	fruit	NN
6912	8267	16	.	.	.
6912	8268	1	The	the	DT
6912	8268	2	less	less	JJR
6912	8268	3	quantity	quantity	NN
6912	8268	4	of	of	IN
6912	8268	5	sugar	sugar	NN
6912	8268	6	should	should	MD
6912	8268	7	be	be	VB
6912	8268	8	used	use	VBN
6912	8268	9	for	for	IN
6912	8268	10	peaches	peach	NNS
6912	8268	11	,	,	,
6912	8268	12	plums	plum	NNS
6912	8268	13	,	,	,
6912	8268	14	quinces	quince	NNS
6912	8268	15	,	,	,
6912	8268	16	currants	currant	NNS
6912	8268	17	,	,	,
6912	8268	18	and	and	CC
6912	8268	19	raspberries	raspberry	NNS
6912	8268	20	;	;	:
6912	8268	21	the	the	DT
6912	8268	22	greater	great	JJR
6912	8268	23	quantity	quantity	NN
6912	8268	24	,	,	,
6912	8268	25	for	for	IN
6912	8268	26	strawberries	strawberry	NNS
6912	8268	27	and	and	CC
6912	8268	28	cherries	cherry	NNS
6912	8268	29	.	.	.
6912	8269	1	Use	use	VB
6912	8269	2	the	the	DT
6912	8269	3	quantity	quantity	NN
6912	8269	4	of	of	IN
6912	8269	5	water	water	NN
6912	8269	6	given	give	VBN
6912	8269	7	in	in	IN
6912	8269	8	_	_	NNP
6912	8269	9	Method	Method	NNP
6912	8269	10	of	of	IN
6912	8269	11	Canning	Canning	NNP
6912	8269	12	_	_	NNP
6912	8269	13	(	(	-LRB-
6912	8269	14	_	_	NNP
6912	8269	15	a	a	DT
6912	8269	16	_	_	NNP
6912	8269	17	)	)	-RRB-
6912	8269	18	Open	Open	NNP
6912	8269	19	Kettle	Kettle	NNP
6912	8269	20	.	.	.
6912	8270	1	Cook	cook	NN
6912	8270	2	and	and	CC
6912	8270	3	seal	seal	VB
6912	8270	4	as	as	IN
6912	8270	5	canned	can	VBN
6912	8270	6	fruit	fruit	NN
6912	8270	7	.	.	.
6912	8271	1	JAMS	JAMS	NNP
6912	8271	2	Jam	Jam	NNP
6912	8271	3	is	be	VBZ
6912	8271	4	made	make	VBN
6912	8271	5	as	as	IN
6912	8271	6	follows	follow	VBZ
6912	8271	7	:	:	:
6912	8271	8	Clean	clean	VB
6912	8271	9	the	the	DT
6912	8271	10	fruit	fruit	NN
6912	8271	11	.	.	.
6912	8272	1	If	if	IN
6912	8272	2	large	large	JJ
6912	8272	3	fruits	fruit	NNS
6912	8272	4	are	be	VBP
6912	8272	5	used	use	VBN
6912	8272	6	,	,	,
6912	8272	7	pare	pare	VBP
6912	8272	8	or	or	CC
6912	8272	9	peel	peel	VB
6912	8272	10	them	-PRON-	PRP
6912	8272	11	and	and	CC
6912	8272	12	cut	cut	VBD
6912	8272	13	into	into	IN
6912	8272	14	small	small	JJ
6912	8272	15	pieces	piece	NNS
6912	8272	16	.	.	.
6912	8273	1	If	if	IN
6912	8273	2	small	small	JJ
6912	8273	3	fruits,--berries	fruits,--berrie	NNS
6912	8273	4	or	or	CC
6912	8273	5	grapes	grape	NNS
6912	8273	6	,	,	,
6912	8273	7	--are	--are	-LRB-
6912	8273	8	used	use	VBN
6912	8273	9	,	,	,
6912	8273	10	mash	mash	VB
6912	8273	11	them	-PRON-	PRP
6912	8273	12	.	.	.
6912	8274	1	Cook	cook	VB
6912	8274	2	the	the	DT
6912	8274	3	fruit	fruit	NN
6912	8274	4	in	in	IN
6912	8274	5	as	as	RB
6912	8274	6	little	little	JJ
6912	8274	7	water	water	NN
6912	8274	8	as	as	IN
6912	8274	9	possible	possible	JJ
6912	8274	10	.	.	.
6912	8275	1	When	when	WRB
6912	8275	2	the	the	DT
6912	8275	3	fruit	fruit	NN
6912	8275	4	is	be	VBZ
6912	8275	5	soft	soft	JJ
6912	8275	6	,	,	,
6912	8275	7	measure	measure	VB
6912	8275	8	it	-PRON-	PRP
6912	8275	9	and	and	CC
6912	8275	10	add	add	VB
6912	8275	11	the	the	DT
6912	8275	12	sugar,--use	sugar,--use	NNP
6912	8275	13	3/4	3/4	CD
6912	8275	14	to	to	IN
6912	8275	15	1	1	CD
6912	8275	16	part	part	NN
6912	8275	17	of	of	IN
6912	8275	18	sugar	sugar	NN
6912	8275	19	to	to	IN
6912	8275	20	1	1	CD
6912	8275	21	part	part	NN
6912	8275	22	of	of	IN
6912	8275	23	cooked	cooked	JJ
6912	8275	24	fruit	fruit	NN
6912	8275	25	.	.	.
6912	8276	1	Cook	cook	VB
6912	8276	2	until	until	IN
6912	8276	3	thick	thick	JJ
6912	8276	4	,	,	,
6912	8276	5	stirring	stir	VBG
6912	8276	6	to	to	TO
6912	8276	7	prevent	prevent	VB
6912	8276	8	burning	burning	NN
6912	8276	9	.	.	.
6912	8277	1	Test	test	VB
6912	8277	2	the	the	DT
6912	8277	3	thickness	thickness	NN
6912	8277	4	by	by	IN
6912	8277	5	dropping	drop	VBG
6912	8277	6	from	from	IN
6912	8277	7	a	a	DT
6912	8277	8	spoon	spoon	NN
6912	8277	9	.	.	.
6912	8278	1	If	if	IN
6912	8278	2	it	-PRON-	PRP
6912	8278	3	falls	fall	VBZ
6912	8278	4	in	in	IN
6912	8278	5	heavy	heavy	JJ
6912	8278	6	drops	drop	NNS
6912	8278	7	,	,	,
6912	8278	8	the	the	DT
6912	8278	9	jam	jam	NN
6912	8278	10	is	be	VBZ
6912	8278	11	sufficiently	sufficiently	RB
6912	8278	12	cooked	cook	VBN
6912	8278	13	.	.	.
6912	8279	1	Pour	pour	VB
6912	8279	2	into	into	IN
6912	8279	3	sterilized	sterilize	VBN
6912	8279	4	jelly	jelly	JJ
6912	8279	5	glasses	glass	NNS
6912	8279	6	.	.	.
6912	8280	1	Cover	cover	VB
6912	8280	2	the	the	DT
6912	8280	3	glasses	glass	NNS
6912	8280	4	with	with	IN
6912	8280	5	clean	clean	JJ
6912	8280	6	cloth	cloth	NN
6912	8280	7	or	or	CC
6912	8280	8	paper	paper	NN
6912	8280	9	and	and	CC
6912	8280	10	set	set	VBD
6912	8280	11	aside	aside	RB
6912	8280	12	to	to	IN
6912	8280	13	cool	cool	JJ
6912	8280	14	and	and	CC
6912	8280	15	stiffen	stiffen	NNP
6912	8280	16	.	.	.
6912	8281	1	Melt	Melt	NNP
6912	8281	2	paraffin	paraffin	NN
6912	8281	3	.	.	.
6912	8282	1	Pour	pour	VB
6912	8282	2	it	-PRON-	PRP
6912	8282	3	(	(	-LRB-
6912	8282	4	hot	hot	JJ
6912	8282	5	)	)	-RRB-
6912	8282	6	over	over	IN
6912	8282	7	the	the	DT
6912	8282	8	cold	cold	JJ
6912	8282	9	jam	jam	NN
6912	8282	10	.	.	.
6912	8283	1	Allow	allow	VB
6912	8283	2	the	the	DT
6912	8283	3	paraffin	paraffin	NN
6912	8283	4	to	to	TO
6912	8283	5	harden	harden	VB
6912	8283	6	and	and	CC
6912	8283	7	then	then	RB
6912	8283	8	cover	cover	VB
6912	8283	9	the	the	DT
6912	8283	10	glasses	glass	NNS
6912	8283	11	with	with	IN
6912	8283	12	the	the	DT
6912	8283	13	lids	lid	NNS
6912	8283	14	.	.	.
6912	8284	1	Wipe	wipe	VB
6912	8284	2	the	the	DT
6912	8284	3	outside	outside	NN
6912	8284	4	of	of	IN
6912	8284	5	the	the	DT
6912	8284	6	glasses	glass	NNS
6912	8284	7	,	,	,
6912	8284	8	label	label	NNP
6912	8284	9	,	,	,
6912	8284	10	and	and	CC
6912	8284	11	store	store	NN
6912	8284	12	.	.	.
6912	8285	1	Fruit	fruit	NN
6912	8285	2	that	that	WDT
6912	8285	3	is	be	VBZ
6912	8285	4	too	too	RB
6912	8285	5	soft	soft	JJ
6912	8285	6	or	or	CC
6912	8285	7	too	too	RB
6912	8285	8	ripe	ripe	JJ
6912	8285	9	for	for	IN
6912	8285	10	canning	canning	NN
6912	8285	11	or	or	CC
6912	8285	12	preserving	preserving	NN
6912	8285	13	may	may	MD
6912	8285	14	be	be	VB
6912	8285	15	used	use	VBN
6912	8285	16	for	for	IN
6912	8285	17	making	make	VBG
6912	8285	18	jam	jam	NN
6912	8285	19	.	.	.
6912	8286	1	MARMALADES	MARMALADES	NNP
6912	8286	2	Marmalades	marmalade	NNS
6912	8286	3	are	be	VBP
6912	8286	4	made	make	VBN
6912	8286	5	much	much	JJ
6912	8286	6	as	as	IN
6912	8286	7	jams	jam	NNS
6912	8286	8	.	.	.
6912	8287	1	However	however	RB
6912	8287	2	,	,	,
6912	8287	3	usually	usually	RB
6912	8287	4	only	only	RB
6912	8287	5	the	the	DT
6912	8287	6	pulp	pulp	NN
6912	8287	7	and	and	CC
6912	8287	8	juices	juice	NNS
6912	8287	9	of	of	IN
6912	8287	10	fruits	fruit	NNS
6912	8287	11	are	be	VBP
6912	8287	12	used	use	VBN
6912	8287	13	.	.	.
6912	8288	1	The	the	DT
6912	8288	2	fruit	fruit	NN
6912	8288	3	is	be	VBZ
6912	8288	4	first	first	RB
6912	8288	5	cooked	cook	VBN
6912	8288	6	,	,	,
6912	8288	7	and	and	CC
6912	8288	8	the	the	DT
6912	8288	9	skins	skin	NNS
6912	8288	10	and	and	CC
6912	8288	11	seeds	seed	NNS
6912	8288	12	removed	remove	VBN
6912	8288	13	before	before	IN
6912	8288	14	adding	add	VBG
6912	8288	15	the	the	DT
6912	8288	16	sugar	sugar	NN
6912	8288	17	.	.	.
6912	8289	1	In	in	IN
6912	8289	2	Orange	Orange	NNP
6912	8289	3	Marmalade	Marmalade	NNP
6912	8289	4	,	,	,
6912	8289	5	the	the	DT
6912	8289	6	rind	rind	NN
6912	8289	7	is	be	VBZ
6912	8289	8	used	use	VBN
6912	8289	9	.	.	.
6912	8290	1	CONSERVES	CONSERVES	NNP
6912	8290	2	Conserves	conserve	NNS
6912	8290	3	consist	consist	VBP
6912	8290	4	of	of	IN
6912	8290	5	a	a	DT
6912	8290	6	combination	combination	NN
6912	8290	7	of	of	IN
6912	8290	8	two	two	CD
6912	8290	9	or	or	CC
6912	8290	10	more	more	JJR
6912	8290	11	fruits	fruit	NNS
6912	8290	12	.	.	.
6912	8291	1	Nuts	nuts	JJ
6912	8291	2	and	and	CC
6912	8291	3	other	other	JJ
6912	8291	4	materials	material	NNS
6912	8291	5	are	be	VBP
6912	8291	6	sometimes	sometimes	RB
6912	8291	7	added	add	VBN
6912	8291	8	.	.	.
6912	8292	1	Conserves	conserve	NNS
6912	8292	2	may	may	MD
6912	8292	3	be	be	VB
6912	8292	4	prepared	prepare	VBN
6912	8292	5	as	as	IN
6912	8292	6	preserves	preserve	NNS
6912	8292	7	,	,	,
6912	8292	8	_	_	NNP
6912	8292	9	i.e.	i.e.	FW
6912	8292	10	_	_	NNP
6912	8292	11	cooking	cook	VBG
6912	8292	12	the	the	DT
6912	8292	13	ingredients	ingredient	NNS
6912	8292	14	with	with	IN
6912	8292	15	sugar	sugar	NN
6912	8292	16	,	,	,
6912	8292	17	until	until	IN
6912	8292	18	thick	thick	JJ
6912	8292	19	;	;	:
6912	8292	20	or	or	CC
6912	8292	21	as	as	IN
6912	8292	22	jam	jam	NNP
6912	8292	23	,	,	,
6912	8292	24	_	_	NNP
6912	8292	25	i.e.	i.e.	FW
6912	8292	26	_	_	NNP
6912	8292	27	cooking	cook	VBG
6912	8292	28	the	the	DT
6912	8292	29	ingredients	ingredient	NNS
6912	8292	30	until	until	IN
6912	8292	31	tender	tender	NN
6912	8292	32	,	,	,
6912	8292	33	then	then	RB
6912	8292	34	adding	add	VBG
6912	8292	35	the	the	DT
6912	8292	36	sugar	sugar	NN
6912	8292	37	and	and	CC
6912	8292	38	cooking	cooking	NN
6912	8292	39	until	until	IN
6912	8292	40	thick	thick	JJ
6912	8292	41	.	.	.
6912	8293	1	It	-PRON-	PRP
6912	8293	2	is	be	VBZ
6912	8293	3	thought	think	VBN
6912	8293	4	by	by	IN
6912	8293	5	some	some	DT
6912	8293	6	that	that	WDT
6912	8293	7	the	the	DT
6912	8293	8	latter	latter	JJ
6912	8293	9	method	method	NN
6912	8293	10	produces	produce	VBZ
6912	8293	11	a	a	DT
6912	8293	12	finer	fine	JJR
6912	8293	13	flavor	flavor	NN
6912	8293	14	;	;	:
6912	8293	15	it	-PRON-	PRP
6912	8293	16	makes	make	VBZ
6912	8293	17	a	a	DT
6912	8293	18	product	product	NN
6912	8293	19	less	less	RBR
6912	8293	20	tough	tough	JJ
6912	8293	21	and	and	CC
6912	8293	22	less	less	RBR
6912	8293	23	sticky	sticky	JJ
6912	8293	24	.	.	.
6912	8294	1	In	in	IN
6912	8294	2	the	the	DT
6912	8294	3	special	special	JJ
6912	8294	4	recipes	recipe	NNS
6912	8294	5	for	for	IN
6912	8294	6	conserves	conserve	NNS
6912	8294	7	given	give	VBN
6912	8294	8	in	in	IN
6912	8294	9	this	this	DT
6912	8294	10	text	text	NN
6912	8294	11	,	,	,
6912	8294	12	the	the	DT
6912	8294	13	latter	latter	JJ
6912	8294	14	method	method	NN
6912	8294	15	is	be	VBZ
6912	8294	16	followed	follow	VBN
6912	8294	17	.	.	.
6912	8295	1	ORANGE	ORANGE	NNP
6912	8295	2	MARMALADE	MARMALADE	NNP
6912	8295	3	(	(	-LRB-
6912	8295	4	I	i	NN
6912	8295	5	)	)	-RRB-
6912	8295	6	1	1	CD
6912	8295	7	dozen	dozen	NN
6912	8295	8	oranges	orange	NNS
6912	8295	9	1	1	CD
6912	8295	10	grapefruit	grapefruit	VBD
6912	8295	11	6	6	CD
6912	8295	12	lemons	lemon	NNS
6912	8295	13	Sugar	Sugar	NNP
6912	8295	14	Weigh	Weigh	NNP
6912	8295	15	the	the	DT
6912	8295	16	fruit	fruit	NN
6912	8295	17	,	,	,
6912	8295	18	slice	slice	VB
6912	8295	19	it	-PRON-	PRP
6912	8295	20	.	.	.
6912	8296	1	To	to	IN
6912	8296	2	each	each	DT
6912	8296	3	pound	pound	NN
6912	8296	4	of	of	IN
6912	8296	5	fruit	fruit	NN
6912	8296	6	add	add	VBP
6912	8296	7	1	1	CD
6912	8296	8	quart	quart	NN
6912	8296	9	of	of	IN
6912	8296	10	cold	cold	JJ
6912	8296	11	water	water	NN
6912	8296	12	.	.	.
6912	8297	1	Let	let	VB
6912	8297	2	the	the	DT
6912	8297	3	mixture	mixture	NN
6912	8297	4	stand	stand	VB
6912	8297	5	for	for	IN
6912	8297	6	24	24	CD
6912	8297	7	hours	hour	NNS
6912	8297	8	.	.	.
6912	8298	1	Then	then	RB
6912	8298	2	cook	cook	VB
6912	8298	3	slowly	slowly	RB
6912	8298	4	for	for	IN
6912	8298	5	2	2	CD
6912	8298	6	hours	hour	NNS
6912	8298	7	.	.	.
6912	8299	1	Weigh	weigh	VB
6912	8299	2	the	the	DT
6912	8299	3	cooked	cooked	JJ
6912	8299	4	fruit	fruit	NN
6912	8299	5	.	.	.
6912	8300	1	Add	add	VB
6912	8300	2	an	an	DT
6912	8300	3	equal	equal	JJ
6912	8300	4	weight	weight	NN
6912	8300	5	of	of	IN
6912	8300	6	sugar	sugar	NN
6912	8300	7	.	.	.
6912	8301	1	Cook	cook	NN
6912	8301	2	for	for	IN
6912	8301	3	1	1	CD
6912	8301	4	hour	hour	NN
6912	8301	5	or	or	CC
6912	8301	6	until	until	IN
6912	8301	7	it	-PRON-	PRP
6912	8301	8	stiffens	stiffen	VBZ
6912	8301	9	.	.	.
6912	8302	1	Pour	pour	VB
6912	8302	2	into	into	IN
6912	8302	3	sterilized	sterilize	VBN
6912	8302	4	jelly	jelly	JJ
6912	8302	5	glasses	glass	NNS
6912	8302	6	,	,	,
6912	8302	7	seal	seal	NN
6912	8302	8	,	,	,
6912	8302	9	and	and	CC
6912	8302	10	cover	cover	VB
6912	8302	11	as	as	IN
6912	8302	12	directed	direct	VBN
6912	8302	13	for	for	IN
6912	8302	14	Jams	Jams	NNPS
6912	8302	15	.	.	.
6912	8303	1	ORANGE	ORANGE	NNP
6912	8303	2	MARMALADE	MARMALADE	NNP
6912	8303	3	(	(	-LRB-
6912	8303	4	II	II	NNP
6912	8303	5	)	)	-RRB-
6912	8303	6	1	1	CD
6912	8303	7	dozen	dozen	NN
6912	8303	8	oranges	orange	VBZ
6912	8303	9	3	3	CD
6912	8303	10	pounds	pound	NNS
6912	8303	11	sugar	sugar	NN
6912	8303	12	2	2	CD
6912	8303	13	quarts	quart	NNS
6912	8303	14	rhubarb	rhubarb	NNP
6912	8303	15	Rind	Rind	NNP
6912	8303	16	of	of	IN
6912	8303	17	6	6	CD
6912	8303	18	oranges	orange	NNS
6912	8303	19	Wash	wash	VB
6912	8303	20	the	the	DT
6912	8303	21	fruit	fruit	NN
6912	8303	22	.	.	.
6912	8304	1	Slice	slice	VB
6912	8304	2	the	the	DT
6912	8304	3	oranges	orange	NNS
6912	8304	4	and	and	CC
6912	8304	5	cut	cut	VBD
6912	8304	6	the	the	DT
6912	8304	7	rhubarb	rhubarb	NN
6912	8304	8	into	into	IN
6912	8304	9	pieces	piece	NNS
6912	8304	10	.	.	.
6912	8305	1	(	(	-LRB-
6912	8305	2	Do	do	VBP
6912	8305	3	not	not	RB
6912	8305	4	peel	peel	VB
6912	8305	5	the	the	DT
6912	8305	6	rhubarb	rhubarb	NN
6912	8305	7	.	.	.
6912	8305	8	)	)	-RRB-
6912	8306	1	Cook	cook	VB
6912	8306	2	the	the	DT
6912	8306	3	oranges	orange	NNS
6912	8306	4	and	and	CC
6912	8306	5	rhubarb	rhubarb	VB
6912	8306	6	for	for	IN
6912	8306	7	30	30	CD
6912	8306	8	minutes	minute	NNS
6912	8306	9	.	.	.
6912	8307	1	Add	add	VB
6912	8307	2	the	the	DT
6912	8307	3	sugar	sugar	NN
6912	8307	4	and	and	CC
6912	8307	5	cook	cook	VB
6912	8307	6	slowly	slowly	RB
6912	8307	7	for	for	IN
6912	8307	8	2	2	CD
6912	8307	9	hours	hour	NNS
6912	8307	10	or	or	CC
6912	8307	11	until	until	IN
6912	8307	12	thick	thick	JJ
6912	8307	13	.	.	.
6912	8308	1	Pour	pour	VB
6912	8308	2	into	into	IN
6912	8308	3	sterilized	sterilize	VBN
6912	8308	4	glasses	glass	NNS
6912	8308	5	.	.	.
6912	8309	1	When	when	WRB
6912	8309	2	cool	cool	JJ
6912	8309	3	,	,	,
6912	8309	4	seal	seal	VBP
6912	8309	5	and	and	CC
6912	8309	6	cover	cover	VB
6912	8309	7	as	as	IN
6912	8309	8	directed	direct	VBN
6912	8309	9	for	for	IN
6912	8309	10	Jams	Jams	NNPS
6912	8309	11	.	.	.
6912	8310	1	CARROT	CARROT	NNP
6912	8310	2	MARMALADE	MARMALADE	NNP
6912	8310	3	1	1	CD
6912	8310	4	pound	pound	NN
6912	8310	5	carrots	carrot	VBZ
6912	8310	6	3	3	CD
6912	8310	7	cupfuls	cupfuls	NN
6912	8310	8	sugar	sugar	NN
6912	8310	9	2	2	CD
6912	8310	10	lemons	lemon	NNS
6912	8310	11	1/2	1/2	CD
6912	8310	12	teaspoonful	teaspoonful	JJ
6912	8310	13	salt	salt	NN
6912	8310	14	Wash	Wash	NNP
6912	8310	15	,	,	,
6912	8310	16	scrape	scrape	NN
6912	8310	17	,	,	,
6912	8310	18	and	and	CC
6912	8310	19	chop	chop	VB
6912	8310	20	the	the	DT
6912	8310	21	carrots	carrot	NNS
6912	8310	22	.	.	.
6912	8311	1	Extract	extract	VB
6912	8311	2	the	the	DT
6912	8311	3	juice	juice	NN
6912	8311	4	from	from	IN
6912	8311	5	the	the	DT
6912	8311	6	lemons	lemon	NNS
6912	8311	7	.	.	.
6912	8312	1	Put	put	VB
6912	8312	2	the	the	DT
6912	8312	3	carrots	carrot	NNS
6912	8312	4	and	and	CC
6912	8312	5	lemon	lemon	NN
6912	8312	6	rinds	rind	NNS
6912	8312	7	through	through	IN
6912	8312	8	a	a	DT
6912	8312	9	food	food	NN
6912	8312	10	chopper	chopper	NN
6912	8312	11	,	,	,
6912	8312	12	cover	cover	VB
6912	8312	13	them	-PRON-	PRP
6912	8312	14	with	with	IN
6912	8312	15	water	water	NN
6912	8312	16	,	,	,
6912	8312	17	and	and	CC
6912	8312	18	cook	cook	VB
6912	8312	19	until	until	IN
6912	8312	20	tender	tender	NN
6912	8312	21	.	.	.
6912	8313	1	Add	add	VB
6912	8313	2	the	the	DT
6912	8313	3	lemon	lemon	NN
6912	8313	4	juice	juice	NN
6912	8313	5	,	,	,
6912	8313	6	salt	salt	NN
6912	8313	7	,	,	,
6912	8313	8	and	and	CC
6912	8313	9	sugar	sugar	NN
6912	8313	10	to	to	IN
6912	8313	11	the	the	DT
6912	8313	12	cooked	cooked	JJ
6912	8313	13	mixture	mixture	NN
6912	8313	14	.	.	.
6912	8314	1	Cook	cook	VB
6912	8314	2	until	until	IN
6912	8314	3	it	-PRON-	PRP
6912	8314	4	is	be	VBZ
6912	8314	5	thickened	thicken	VBN
6912	8314	6	.	.	.
6912	8315	1	Turn	turn	VB
6912	8315	2	into	into	IN
6912	8315	3	sterilized	sterilize	VBN
6912	8315	4	jelly	jelly	JJ
6912	8315	5	glasses	glass	NNS
6912	8315	6	.	.	.
6912	8316	1	Let	let	VB
6912	8316	2	stand	stand	VB
6912	8316	3	until	until	IN
6912	8316	4	cool	cool	JJ
6912	8316	5	.	.	.
6912	8317	1	Then	then	RB
6912	8317	2	cover	cover	VB
6912	8317	3	with	with	IN
6912	8317	4	melted	melted	JJ
6912	8317	5	paraffin	paraffin	NN
6912	8317	6	.	.	.
6912	8318	1	STRAWBERRY	STRAWBERRY	NNP
6912	8318	2	AND	and	CC
6912	8318	3	PINEAPPLE	PINEAPPLE	NNP
6912	8318	4	CONSERVE	CONSERVE	NNP
6912	8318	5	Use	use	VBP
6912	8318	6	equal	equal	JJ
6912	8318	7	quantities	quantity	NNS
6912	8318	8	of	of	IN
6912	8318	9	strawberries	strawberry	NNS
6912	8318	10	and	and	CC
6912	8318	11	shredded	shred	VBN
6912	8318	12	pineapple	pineapple	NN
6912	8318	13	.	.	.
6912	8319	1	Cook	cook	VB
6912	8319	2	the	the	DT
6912	8319	3	shredded	shredded	JJ
6912	8319	4	pineapple	pineapple	NN
6912	8319	5	in	in	IN
6912	8319	6	the	the	DT
6912	8319	7	least	least	JJS
6912	8319	8	possible	possible	JJ
6912	8319	9	quantity	quantity	NN
6912	8319	10	of	of	IN
6912	8319	11	water	water	NN
6912	8319	12	.	.	.
6912	8320	1	When	when	WRB
6912	8320	2	tender	tender	NN
6912	8320	3	,	,	,
6912	8320	4	add	add	VB
6912	8320	5	the	the	DT
6912	8320	6	strawberries	strawberry	NNS
6912	8320	7	and	and	CC
6912	8320	8	cook	cook	NN
6912	8320	9	until	until	IN
6912	8320	10	they	-PRON-	PRP
6912	8320	11	are	be	VBP
6912	8320	12	soft	soft	JJ
6912	8320	13	.	.	.
6912	8321	1	Measure	measure	VB
6912	8321	2	the	the	DT
6912	8321	3	fruit	fruit	NN
6912	8321	4	and	and	CC
6912	8321	5	add	add	VB
6912	8321	6	three	three	CD
6912	8321	7	fourths	fourth	NNS
6912	8321	8	as	as	IN
6912	8321	9	much	much	JJ
6912	8321	10	sugar	sugar	NN
6912	8321	11	as	as	IN
6912	8321	12	fruit	fruit	NN
6912	8321	13	and	and	CC
6912	8321	14	a	a	DT
6912	8321	15	small	small	JJ
6912	8321	16	quantity	quantity	NN
6912	8321	17	of	of	IN
6912	8321	18	salt	salt	NN
6912	8321	19	.	.	.
6912	8322	1	Cook	cook	VB
6912	8322	2	until	until	IN
6912	8322	3	thick	thick	JJ
6912	8322	4	(	(	-LRB-
6912	8322	5	see	see	VB
6912	8322	6	_	_	NNP
6912	8322	7	Jams	Jams	NNP
6912	8322	8	_	_	NNP
6912	8322	9	)	)	-RRB-
6912	8322	10	.	.	.
6912	8323	1	Pour	pour	VB
6912	8323	2	into	into	IN
6912	8323	3	sterilized	sterilize	VBN
6912	8323	4	glasses	glass	NNS
6912	8323	5	.	.	.
6912	8324	1	Seal	seal	VB
6912	8324	2	and	and	CC
6912	8324	3	cover	cover	VB
6912	8324	4	as	as	IN
6912	8324	5	directed	direct	VBN
6912	8324	6	for	for	IN
6912	8324	7	Jams	Jams	NNPS
6912	8324	8	.	.	.
6912	8325	1	CRANBERRY	CRANBERRY	NNP
6912	8325	2	CONSERVE	CONSERVE	NNP
6912	8325	3	1	1	CD
6912	8325	4	quart	quart	JJ
6912	8325	5	cranberries	cranberry	NNS
6912	8325	6	1	1	CD
6912	8325	7	1/2	1/2	CD
6912	8325	8	cupfuls	cupful	NNS
6912	8325	9	water	water	NN
6912	8325	10	1/4	1/4	CD
6912	8325	11	pound	pound	NN
6912	8325	12	raisins	raisin	VBZ
6912	8325	13	1/2	1/2	CD
6912	8325	14	pound	pound	NN
6912	8325	15	California	California	NNP
6912	8325	16	walnuts	walnut	NNS
6912	8325	17	,	,	,
6912	8325	18	chopped	chop	VBD
6912	8325	19	1	1	CD
6912	8325	20	orange,--juice	orange,--juice	NNPS
6912	8325	21	and	and	CC
6912	8325	22	grated	grate	VBD
6912	8325	23	rind	rind	NN
6912	8325	24	1	1	CD
6912	8325	25	1/2	1/2	CD
6912	8325	26	pounds	pound	NNS
6912	8325	27	sugar	sugar	NN
6912	8325	28	1/2	1/2	CD
6912	8325	29	teaspoonful	teaspoonful	JJ
6912	8325	30	salt	salt	NN
6912	8325	31	Wash	Wash	NNP
6912	8325	32	the	the	DT
6912	8325	33	fruit	fruit	NN
6912	8325	34	.	.	.
6912	8326	1	Cook	cook	VB
6912	8326	2	the	the	DT
6912	8326	3	cranberries	cranberry	NNS
6912	8326	4	in	in	IN
6912	8326	5	the	the	DT
6912	8326	6	water	water	NN
6912	8326	7	until	until	IN
6912	8326	8	the	the	DT
6912	8326	9	berries	berry	NNS
6912	8326	10	burst	burst	VBP
6912	8326	11	.	.	.
6912	8327	1	Strain	strain	VB
6912	8327	2	.	.	.
6912	8328	1	Add	add	VB
6912	8328	2	the	the	DT
6912	8328	3	remaining	remain	VBG
6912	8328	4	ingredients	ingredient	NNS
6912	8328	5	and	and	CC
6912	8328	6	cook	cook	VB
6912	8328	7	25	25	CD
6912	8328	8	minutes	minute	NNS
6912	8328	9	or	or	CC
6912	8328	10	until	until	IN
6912	8328	11	the	the	DT
6912	8328	12	mixture	mixture	NN
6912	8328	13	is	be	VBZ
6912	8328	14	thick	thick	JJ
6912	8328	15	(	(	-LRB-
6912	8328	16	see	see	VB
6912	8328	17	_	_	NNP
6912	8328	18	Jams	Jams	NNP
6912	8328	19	_	_	NNP
6912	8328	20	)	)	-RRB-
6912	8328	21	.	.	.
6912	8329	1	Pour	pour	VB
6912	8329	2	into	into	IN
6912	8329	3	sterilized	sterilize	VBN
6912	8329	4	glasses	glass	NNS
6912	8329	5	.	.	.
6912	8330	1	When	when	WRB
6912	8330	2	cool	cool	JJ
6912	8330	3	,	,	,
6912	8330	4	seal	seal	VBP
6912	8330	5	and	and	CC
6912	8330	6	cover	cover	VB
6912	8330	7	as	as	IN
6912	8330	8	directed	direct	VBN
6912	8330	9	for	for	IN
6912	8330	10	Jams	Jams	NNPS
6912	8330	11	.	.	.
6912	8331	1	GRAPE	GRAPE	NNP
6912	8331	2	CONSERVE	CONSERVE	NNP
6912	8331	3	1/2	1/2	CD
6912	8331	4	peck	peck	NN
6912	8331	5	grapes	grape	VBZ
6912	8331	6	2	2	CD
6912	8331	7	oranges,--juice	oranges,--juice	JJ
6912	8331	8	and	and	CC
6912	8331	9	rind	rind	NN
6912	8331	10	2	2	CD
6912	8331	11	lemons,--juice	lemons,--juice	NNP
6912	8331	12	and	and	CC
6912	8331	13	rind	rind	NN
6912	8331	14	1	1	CD
6912	8331	15	cupful	cupful	JJ
6912	8331	16	chopped	chop	VBN
6912	8331	17	nuts	nuts	JJ
6912	8331	18	Sugar	Sugar	NNP
6912	8331	19	1/2	1/2	CD
6912	8331	20	teaspoonful	teaspoonful	JJ
6912	8331	21	salt	salt	NN
6912	8331	22	Wash	Wash	NNP
6912	8331	23	the	the	DT
6912	8331	24	fruit	fruit	NN
6912	8331	25	.	.	.
6912	8332	1	Remove	remove	VB
6912	8332	2	the	the	DT
6912	8332	3	grapes	grape	NNS
6912	8332	4	from	from	IN
6912	8332	5	the	the	DT
6912	8332	6	stems	stem	NNS
6912	8332	7	;	;	:
6912	8332	8	remove	remove	VB
6912	8332	9	the	the	DT
6912	8332	10	skins	skin	NNS
6912	8332	11	from	from	IN
6912	8332	12	the	the	DT
6912	8332	13	pulp	pulp	NN
6912	8332	14	.	.	.
6912	8333	1	Cook	cook	VB
6912	8333	2	the	the	DT
6912	8333	3	pulp	pulp	NN
6912	8333	4	until	until	IN
6912	8333	5	soft	soft	JJ
6912	8333	6	;	;	:
6912	8333	7	strain	strain	VB
6912	8333	8	,	,	,
6912	8333	9	to	to	TO
6912	8333	10	remove	remove	VB
6912	8333	11	the	the	DT
6912	8333	12	seeds	seed	NNS
6912	8333	13	.	.	.
6912	8334	1	Place	place	VB
6912	8334	2	the	the	DT
6912	8334	3	strained	strained	JJ
6912	8334	4	pulp	pulp	NN
6912	8334	5	and	and	CC
6912	8334	6	skins	skin	NNS
6912	8334	7	in	in	IN
6912	8334	8	a	a	DT
6912	8334	9	preserving	preserving	JJ
6912	8334	10	kettle	kettle	NN
6912	8334	11	.	.	.
6912	8335	1	Extract	extract	VB
6912	8335	2	the	the	DT
6912	8335	3	juice	juice	NN
6912	8335	4	from	from	IN
6912	8335	5	the	the	DT
6912	8335	6	oranges	orange	NNS
6912	8335	7	and	and	CC
6912	8335	8	lemons	lemon	NNS
6912	8335	9	,	,	,
6912	8335	10	then	then	RB
6912	8335	11	put	put	VB
6912	8335	12	the	the	DT
6912	8335	13	rinds	rind	NNS
6912	8335	14	through	through	IN
6912	8335	15	a	a	DT
6912	8335	16	food	food	NN
6912	8335	17	-	-	HYPH
6912	8335	18	chopper	chopper	NN
6912	8335	19	.	.	.
6912	8336	1	Add	add	VB
6912	8336	2	the	the	DT
6912	8336	3	lemon	lemon	NN
6912	8336	4	and	and	CC
6912	8336	5	orange	orange	NN
6912	8336	6	juice	juice	NN
6912	8336	7	and	and	CC
6912	8336	8	rind	rind	NN
6912	8336	9	to	to	IN
6912	8336	10	the	the	DT
6912	8336	11	grape	grape	NN
6912	8336	12	mixture	mixture	NN
6912	8336	13	and	and	CC
6912	8336	14	cook	cook	NN
6912	8336	15	for	for	IN
6912	8336	16	1	1	CD
6912	8336	17	hour	hour	NN
6912	8336	18	.	.	.
6912	8337	1	Measure	measure	VB
6912	8337	2	the	the	DT
6912	8337	3	mixture	mixture	NN
6912	8337	4	.	.	.
6912	8338	1	Then	then	RB
6912	8338	2	add	add	VB
6912	8338	3	an	an	DT
6912	8338	4	equal	equal	JJ
6912	8338	5	quantity	quantity	NN
6912	8338	6	of	of	IN
6912	8338	7	sugar	sugar	NN
6912	8338	8	and	and	CC
6912	8338	9	the	the	DT
6912	8338	10	nuts	nut	NNS
6912	8338	11	and	and	CC
6912	8338	12	salt	salt	NN
6912	8338	13	.	.	.
6912	8339	1	Continue	continue	VB
6912	8339	2	cooking	cook	VBG
6912	8339	3	until	until	IN
6912	8339	4	thick	thick	NNP
6912	8339	5	(	(	-LRB-
6912	8339	6	_	_	NNP
6912	8339	7	see	see	VB
6912	8339	8	Jams	Jams	NNP
6912	8339	9	_	_	NNP
6912	8339	10	)	)	-RRB-
6912	8339	11	.	.	.
6912	8340	1	Pour	pour	VB
6912	8340	2	into	into	IN
6912	8340	3	sterilized	sterilize	VBN
6912	8340	4	glasses	glass	NNS
6912	8340	5	.	.	.
6912	8341	1	When	when	WRB
6912	8341	2	cool	cool	JJ
6912	8341	3	,	,	,
6912	8341	4	seal	seal	VBP
6912	8341	5	and	and	CC
6912	8341	6	cover	cover	VB
6912	8341	7	as	as	IN
6912	8341	8	directed	direct	VBN
6912	8341	9	for	for	IN
6912	8341	10	Jams	Jams	NNPS
6912	8341	11	.	.	.
6912	8342	1	APRICOT	APRICOT	NNP
6912	8342	2	CONSERVE	CONSERVE	NNP
6912	8342	3	1	1	CD
6912	8342	4	pound	pound	NN
6912	8342	5	dried	dry	VBN
6912	8342	6	apricots	apricot	NNS
6912	8342	7	1	1	CD
6912	8342	8	1/2	1/2	CD
6912	8342	9	quarts	quart	NNS
6912	8342	10	water	water	NN
6912	8342	11	Sugar	Sugar	NNP
6912	8342	12	2	2	CD
6912	8342	13	pineapples	pineapple	NNS
6912	8342	14	_	_	NNP
6912	8342	15	or	or	CC
6912	8342	16	_	_	NNP
6912	8342	17	1	1	CD
6912	8342	18	large	large	JJ
6912	8342	19	can	can	JJ
6912	8342	20	shredded	shred	VBN
6912	8342	21	pineapple	pineapple	NN
6912	8342	22	1/2	1/2	CD
6912	8342	23	teaspoonful	teaspoonful	JJ
6912	8342	24	salt	salt	NN
6912	8342	25	Wash	Wash	NNP
6912	8342	26	the	the	DT
6912	8342	27	dried	dry	VBN
6912	8342	28	apricots	apricot	NNS
6912	8342	29	and	and	CC
6912	8342	30	soak	soak	VB
6912	8342	31	them	-PRON-	PRP
6912	8342	32	in	in	IN
6912	8342	33	the	the	DT
6912	8342	34	water	water	NN
6912	8342	35	.	.	.
6912	8343	1	In	in	IN
6912	8343	2	the	the	DT
6912	8343	3	water	water	NN
6912	8343	4	in	in	IN
6912	8343	5	which	which	WDT
6912	8343	6	they	-PRON-	PRP
6912	8343	7	were	be	VBD
6912	8343	8	soaked	soak	VBN
6912	8343	9	,	,	,
6912	8343	10	cook	cook	VB
6912	8343	11	the	the	DT
6912	8343	12	apricots	apricot	NNS
6912	8343	13	until	until	IN
6912	8343	14	tender	tender	NN
6912	8343	15	.	.	.
6912	8344	1	Press	press	NN
6912	8344	2	through	through	IN
6912	8344	3	a	a	DT
6912	8344	4	colander	colander	NN
6912	8344	5	.	.	.
6912	8345	1	If	if	IN
6912	8345	2	fresh	fresh	JJ
6912	8345	3	pineapples	pineapple	NNS
6912	8345	4	are	be	VBP
6912	8345	5	used	use	VBN
6912	8345	6	,	,	,
6912	8345	7	shred	shre	VBD
6912	8345	8	them	-PRON-	PRP
6912	8345	9	and	and	CC
6912	8345	10	cook	cook	VBP
6912	8345	11	,	,	,
6912	8345	12	in	in	IN
6912	8345	13	as	as	RB
6912	8345	14	little	little	JJ
6912	8345	15	water	water	NN
6912	8345	16	as	as	IN
6912	8345	17	possible	possible	JJ
6912	8345	18	,	,	,
6912	8345	19	until	until	IN
6912	8345	20	tender	tender	NN
6912	8345	21	.	.	.
6912	8346	1	Combine	combine	VB
6912	8346	2	the	the	DT
6912	8346	3	cooked	cooked	JJ
6912	8346	4	fruits	fruit	NNS
6912	8346	5	and	and	CC
6912	8346	6	measure	measure	NN
6912	8346	7	.	.	.
6912	8347	1	Add	add	VB
6912	8347	2	1/2	1/2	CD
6912	8347	3	as	as	RB
6912	8347	4	much	much	JJ
6912	8347	5	sugar	sugar	NN
6912	8347	6	and	and	CC
6912	8347	7	the	the	DT
6912	8347	8	salt	salt	NN
6912	8347	9	.	.	.
6912	8348	1	Cook	cook	VB
6912	8348	2	until	until	IN
6912	8348	3	thick	thick	JJ
6912	8348	4	(	(	-LRB-
6912	8348	5	see	see	VB
6912	8348	6	_	_	NNP
6912	8348	7	Jams	Jams	NNP
6912	8348	8	_	_	NNP
6912	8348	9	)	)	-RRB-
6912	8348	10	.	.	.
6912	8349	1	Pour	pour	VB
6912	8349	2	into	into	IN
6912	8349	3	sterilized	sterilize	VBN
6912	8349	4	glasses	glass	NNS
6912	8349	5	.	.	.
6912	8350	1	When	when	WRB
6912	8350	2	cool	cool	JJ
6912	8350	3	,	,	,
6912	8350	4	seal	seal	VBP
6912	8350	5	and	and	CC
6912	8350	6	cover	cover	VB
6912	8350	7	as	as	IN
6912	8350	8	directed	direct	VBN
6912	8350	9	for	for	IN
6912	8350	10	Jams	Jams	NNPS
6912	8350	11	.	.	.
6912	8351	1	PLUM	PLUM	NNP
6912	8351	2	CONSERVE	CONSERVE	NNP
6912	8351	3	1	1	CD
6912	8351	4	pound	pound	NN
6912	8351	5	(	(	-LRB-
6912	8351	6	1	1	CD
6912	8351	7	1/2	1/2	CD
6912	8351	8	dozen	dozen	NN
6912	8351	9	)	)	-RRB-
6912	8351	10	plums	plum	VBZ
6912	8351	11	1/4	1/4	CD
6912	8351	12	cupful	cupful	JJ
6912	8351	13	chopped	chop	VBN
6912	8351	14	nuts	nut	NNS
6912	8351	15	1	1	CD
6912	8351	16	cupful	cupful	JJ
6912	8351	17	seeded	seeded	JJ
6912	8351	18	raisins	raisin	NNS
6912	8351	19	2	2	CD
6912	8351	20	oranges	orange	NNS
6912	8351	21	1	1	CD
6912	8351	22	cupful	cupful	JJ
6912	8351	23	water	water	NN
6912	8351	24	1	1	CD
6912	8351	25	1/4	1/4	CD
6912	8351	26	cupfuls	cupful	NNS
6912	8351	27	sugar	sugar	NN
6912	8351	28	1/2	1/2	CD
6912	8351	29	teaspoonful	teaspoonful	JJ
6912	8351	30	salt	salt	NN
6912	8351	31	Wash	wash	VB
6912	8351	32	the	the	DT
6912	8351	33	plums	plum	NNS
6912	8351	34	,	,	,
6912	8351	35	stone	stone	NN
6912	8351	36	,	,	,
6912	8351	37	and	and	CC
6912	8351	38	cut	cut	VBN
6912	8351	39	into	into	IN
6912	8351	40	pieces	piece	NNS
6912	8351	41	.	.	.
6912	8352	1	Extract	extract	VB
6912	8352	2	the	the	DT
6912	8352	3	juice	juice	NN
6912	8352	4	from	from	IN
6912	8352	5	the	the	DT
6912	8352	6	oranges	orange	NNS
6912	8352	7	.	.	.
6912	8353	1	Put	put	VB
6912	8353	2	the	the	DT
6912	8353	3	rind	rind	NN
6912	8353	4	through	through	IN
6912	8353	5	a	a	DT
6912	8353	6	food	food	NN
6912	8353	7	chopper	chopper	NN
6912	8353	8	.	.	.
6912	8354	1	Mix	mix	VB
6912	8354	2	the	the	DT
6912	8354	3	plums	plum	NNS
6912	8354	4	,	,	,
6912	8354	5	raisins	raisin	NNS
6912	8354	6	,	,	,
6912	8354	7	orange	orange	JJ
6912	8354	8	rind	rind	NN
6912	8354	9	,	,	,
6912	8354	10	and	and	CC
6912	8354	11	water	water	NN
6912	8354	12	.	.	.
6912	8355	1	Simmer	simmer	NN
6912	8355	2	until	until	IN
6912	8355	3	the	the	DT
6912	8355	4	fruits	fruit	NNS
6912	8355	5	and	and	CC
6912	8355	6	peel	peel	NN
6912	8355	7	are	be	VBP
6912	8355	8	tender	tender	JJ
6912	8355	9	.	.	.
6912	8356	1	Add	add	VB
6912	8356	2	the	the	DT
6912	8356	3	orange	orange	JJ
6912	8356	4	juice	juice	NN
6912	8356	5	,	,	,
6912	8356	6	sugar	sugar	NN
6912	8356	7	,	,	,
6912	8356	8	nuts	nut	NNS
6912	8356	9	,	,	,
6912	8356	10	and	and	CC
6912	8356	11	salt	salt	NN
6912	8356	12	,	,	,
6912	8356	13	and	and	CC
6912	8356	14	continue	continue	VB
6912	8356	15	cooking	cook	VBG
6912	8356	16	until	until	IN
6912	8356	17	the	the	DT
6912	8356	18	mixture	mixture	NN
6912	8356	19	has	have	VBZ
6912	8356	20	the	the	DT
6912	8356	21	consistency	consistency	NN
6912	8356	22	of	of	IN
6912	8356	23	marmalade	marmalade	NN
6912	8356	24	.	.	.
6912	8357	1	Pour	pour	VB
6912	8357	2	into	into	IN
6912	8357	3	sterilized	sterilize	VBN
6912	8357	4	glasses	glass	NNS
6912	8357	5	.	.	.
6912	8358	1	When	when	WRB
6912	8358	2	cool	cool	JJ
6912	8358	3	,	,	,
6912	8358	4	seal	seal	VBP
6912	8358	5	and	and	CC
6912	8358	6	cover	cover	VB
6912	8358	7	as	as	IN
6912	8358	8	directed	direct	VBN
6912	8358	9	for	for	IN
6912	8358	10	Jams	Jams	NNPS
6912	8358	11	.	.	.
6912	8359	1	QUESTIONS	questions	VB
6912	8359	2	How	how	WRB
6912	8359	3	do	do	VB
6912	8359	4	Preserves	preserve	NNS
6912	8359	5	differ	differ	VB
6912	8359	6	from	from	IN
6912	8359	7	Canned	Canned	NNP
6912	8359	8	Fruit	Fruit	NNP
6912	8359	9	?	?	.
6912	8360	1	How	how	WRB
6912	8360	2	does	do	VBZ
6912	8360	3	Jam	Jam	NNP
6912	8360	4	differ	differ	VB
6912	8360	5	from	from	IN
6912	8360	6	Preserves	preserve	NNS
6912	8360	7	?	?	.
6912	8361	1	How	how	WRB
6912	8361	2	does	do	VBZ
6912	8361	3	Jam	Jam	NNP
6912	8361	4	differ	differ	VB
6912	8361	5	from	from	IN
6912	8361	6	Fruit	Fruit	NNP
6912	8361	7	Sauce	Sauce	NNP
6912	8361	8	?	?	.
6912	8362	1	Why	why	WRB
6912	8362	2	does	do	VBZ
6912	8362	3	Jam	Jam	NNP
6912	8362	4	"	"	``
6912	8362	5	keep	keep	VB
6912	8362	6	"	"	''
6912	8362	7	better	well	JJR
6912	8362	8	than	than	IN
6912	8362	9	Fruit	Fruit	NNP
6912	8362	10	Sauce	Sauce	NNP
6912	8362	11	?	?	.
6912	8363	1	Give	give	VB
6912	8363	2	method	method	NN
6912	8363	3	of	of	IN
6912	8363	4	sealing	seal	VBG
6912	8363	5	Canned	Canned	NNP
6912	8363	6	Fruit	Fruit	NNP
6912	8363	7	and	and	CC
6912	8363	8	method	method	NN
6912	8363	9	of	of	IN
6912	8363	10	sealing	seal	VBG
6912	8363	11	Jam	Jam	NNP
6912	8363	12	.	.	.
6912	8364	1	Explain	explain	VB
6912	8364	2	why	why	WRB
6912	8364	3	different	different	JJ
6912	8364	4	methods	method	NNS
6912	8364	5	are	be	VBP
6912	8364	6	used	use	VBN
6912	8364	7	.	.	.
6912	8365	1	LESSON	LESSON	NNP
6912	8365	2	CLXIX	clxix	NN
6912	8365	3	PROCESSING	processing	NN
6912	8365	4	WITH	with	IN
6912	8365	5	MUCH	much	JJ
6912	8365	6	SUGAR	sugar	NN
6912	8365	7	--	--	:
6912	8365	8	JELLIES	jelly	NNS
6912	8365	9	EXPERIMENT	EXPERIMENT	NNP
6912	8365	10	94	94	CD
6912	8365	11	:	:	:
6912	8365	12	PECTIN	PECTIN	NNP
6912	8365	13	IN	in	IN
6912	8365	14	FRUIT	FRUIT	NNP
6912	8365	15	JUICE.--Put	juice.--put	NN
6912	8365	16	a	a	DT
6912	8365	17	few	few	JJ
6912	8365	18	grapes	grape	NNS
6912	8365	19	,	,	,
6912	8365	20	slices	slice	NNS
6912	8365	21	of	of	IN
6912	8365	22	apple	apple	NN
6912	8365	23	,	,	,
6912	8365	24	or	or	CC
6912	8365	25	cranberries	cranberry	NNS
6912	8365	26	in	in	IN
6912	8365	27	a	a	DT
6912	8365	28	small	small	JJ
6912	8365	29	saucepan	saucepan	NN
6912	8365	30	,	,	,
6912	8365	31	and	and	CC
6912	8365	32	add	add	VB
6912	8365	33	enough	enough	JJ
6912	8365	34	water	water	NN
6912	8365	35	to	to	TO
6912	8365	36	cover	cover	VB
6912	8365	37	and	and	CC
6912	8365	38	cook	cook	VB
6912	8365	39	until	until	IN
6912	8365	40	the	the	DT
6912	8365	41	fruit	fruit	NN
6912	8365	42	is	be	VBZ
6912	8365	43	tender	tender	JJ
6912	8365	44	and	and	CC
6912	8365	45	soft	soft	JJ
6912	8365	46	enough	enough	RB
6912	8365	47	to	to	TO
6912	8365	48	mash	mash	NN
6912	8365	49	.	.	.
6912	8366	1	Strain	strain	VB
6912	8366	2	the	the	DT
6912	8366	3	cooked	cooked	JJ
6912	8366	4	fruit	fruit	NN
6912	8366	5	through	through	IN
6912	8366	6	cheese	cheese	NN
6912	8366	7	-	-	HYPH
6912	8366	8	cloth	cloth	NN
6912	8366	9	.	.	.
6912	8367	1	Put	put	VB
6912	8367	2	1	1	CD
6912	8367	3	teaspoonful	teaspoonful	NN
6912	8367	4	of	of	IN
6912	8367	5	the	the	DT
6912	8367	6	extracted	extracted	JJ
6912	8367	7	fruit	fruit	NN
6912	8367	8	juice	juice	NN
6912	8367	9	in	in	IN
6912	8367	10	a	a	DT
6912	8367	11	saucer	saucer	NN
6912	8367	12	,	,	,
6912	8367	13	add	add	VB
6912	8367	14	an	an	DT
6912	8367	15	equal	equal	JJ
6912	8367	16	quantity	quantity	NN
6912	8367	17	of	of	IN
6912	8367	18	alcohol	alcohol	NN
6912	8367	19	.	.	.
6912	8368	1	[	[	-LRB-
6912	8368	2	Footnote	Footnote	NNP
6912	8368	3	126	126	CD
6912	8368	4	:	:	:
6912	8368	5	Either	either	CC
6912	8368	6	grain	grain	NN
6912	8368	7	(	(	-LRB-
6912	8368	8	ethyl	ethyl	NN
6912	8368	9	)	)	-RRB-
6912	8368	10	,	,	,
6912	8368	11	wood	wood	NN
6912	8368	12	(	(	-LRB-
6912	8368	13	methyl	methyl	NN
6912	8368	14	)	)	-RRB-
6912	8368	15	,	,	,
6912	8368	16	or	or	CC
6912	8368	17	denatured	denature	VBN
6912	8368	18	alcohol	alcohol	NN
6912	8368	19	may	may	MD
6912	8368	20	be	be	VB
6912	8368	21	used	use	VBN
6912	8368	22	.	.	.
6912	8369	1	_	_	IN
6912	8369	2	Both	both	DT
6912	8369	3	wood	wood	NN
6912	8369	4	and	and	CC
6912	8369	5	denatured	denature	VBN
6912	8369	6	alcohol	alcohol	NN
6912	8369	7	are	be	VBP
6912	8369	8	poisonous	poisonous	JJ
6912	8369	9	_	_	NNP
6912	8369	10	.	.	.
6912	8370	1	If	if	IN
6912	8370	2	they	-PRON-	PRP
6912	8370	3	are	be	VBP
6912	8370	4	used	use	VBN
6912	8370	5	for	for	IN
6912	8370	6	testing	testing	NN
6912	8370	7	,	,	,
6912	8370	8	they	-PRON-	PRP
6912	8370	9	should	should	MD
6912	8370	10	be	be	VB
6912	8370	11	handled	handle	VBN
6912	8370	12	and	and	CC
6912	8370	13	stored	store	VBN
6912	8370	14	away	away	RB
6912	8370	15	with	with	IN
6912	8370	16	caution	caution	NN
6912	8370	17	.	.	.
6912	8370	18	]	]	-RRB-
6912	8371	1	Mix	mix	VB
6912	8371	2	by	by	IN
6912	8371	3	gently	gently	RB
6912	8371	4	rotating	rotate	VBG
6912	8371	5	the	the	DT
6912	8371	6	saucer	saucer	NN
6912	8371	7	.	.	.
6912	8372	1	Let	let	VB
6912	8372	2	the	the	DT
6912	8372	3	mixture	mixture	NN
6912	8372	4	stand	stand	VB
6912	8372	5	for	for	IN
6912	8372	6	5	5	CD
6912	8372	7	minutes	minute	NNS
6912	8372	8	.	.	.
6912	8373	1	Then	then	RB
6912	8373	2	examine	examine	VB
6912	8373	3	.	.	.
6912	8374	1	What	what	WDT
6912	8374	2	change	change	NN
6912	8374	3	has	have	VBZ
6912	8374	4	taken	take	VBN
6912	8374	5	place	place	NN
6912	8374	6	in	in	IN
6912	8374	7	the	the	DT
6912	8374	8	fruit	fruit	NN
6912	8374	9	juice	juice	NN
6912	8374	10	?	?	.
6912	8375	1	The	the	DT
6912	8375	2	formation	formation	NN
6912	8375	3	of	of	IN
6912	8375	4	a	a	DT
6912	8375	5	solid	solid	JJ
6912	8375	6	mass	mass	NN
6912	8375	7	in	in	IN
6912	8375	8	the	the	DT
6912	8375	9	mixture	mixture	NN
6912	8375	10	of	of	IN
6912	8375	11	fruit	fruit	NN
6912	8375	12	juice	juice	NN
6912	8375	13	and	and	CC
6912	8375	14	alcohol	alcohol	NN
6912	8375	15	which	which	WDT
6912	8375	16	has	have	VBZ
6912	8375	17	stood	stand	VBN
6912	8375	18	for	for	IN
6912	8375	19	5	5	CD
6912	8375	20	minutes	minute	NNS
6912	8375	21	indicates	indicate	VBZ
6912	8375	22	that	that	IN
6912	8375	23	the	the	DT
6912	8375	24	fruit	fruit	NN
6912	8375	25	juice	juice	NN
6912	8375	26	contains	contain	VBZ
6912	8375	27	pectin,--a	pectin,--a	NNP
6912	8375	28	vegetable	vegetable	NN
6912	8375	29	gelatine	gelatine	NN
6912	8375	30	.	.	.
6912	8376	1	EXPERIMENT	EXPERIMENT	NNP
6912	8376	2	95	95	CD
6912	8376	3	:	:	:
6912	8376	4	PECTIN	pectin	NN
6912	8376	5	IN	in	IN
6912	8376	6	THE	the	DT
6912	8376	7	INNER	inner	JJ
6912	8376	8	PORTION	portion	NN
6912	8376	9	OF	of	IN
6912	8376	10	ORANGE	orange	NN
6912	8376	11	OR	or	CC
6912	8376	12	LEMON	LEMON	NNP
6912	8376	13	PEEL.--Cut	peel.--cut	VB
6912	8376	14	away	away	RB
6912	8376	15	the	the	DT
6912	8376	16	yellow	yellow	JJ
6912	8376	17	portion	portion	NN
6912	8376	18	from	from	IN
6912	8376	19	orange	orange	NN
6912	8376	20	or	or	CC
6912	8376	21	lemon	lemon	NN
6912	8376	22	rind	rind	NN
6912	8376	23	.	.	.
6912	8377	1	Cut	cut	NN
6912	8377	2	or	or	CC
6912	8377	3	chop	chop	VB
6912	8377	4	the	the	DT
6912	8377	5	white	white	JJ
6912	8377	6	portion	portion	NN
6912	8377	7	of	of	IN
6912	8377	8	the	the	DT
6912	8377	9	rind	rind	NN
6912	8377	10	in	in	IN
6912	8377	11	small	small	JJ
6912	8377	12	pieces	piece	NNS
6912	8377	13	.	.	.
6912	8378	1	Cover	cover	VB
6912	8378	2	with	with	IN
6912	8378	3	water	water	NN
6912	8378	4	and	and	CC
6912	8378	5	soak	soak	VB
6912	8378	6	several	several	JJ
6912	8378	7	hours	hour	NNS
6912	8378	8	or	or	CC
6912	8378	9	overnight	overnight	RB
6912	8378	10	.	.	.
6912	8379	1	Then	then	RB
6912	8379	2	cook	cook	VB
6912	8379	3	slowly	slowly	RB
6912	8379	4	for	for	IN
6912	8379	5	1/2	1/2	CD
6912	8379	6	hour	hour	NN
6912	8379	7	.	.	.
6912	8380	1	Strain	strain	VB
6912	8380	2	and	and	CC
6912	8380	3	set	set	VBD
6912	8380	4	aside	aside	RB
6912	8380	5	to	to	IN
6912	8380	6	cool	cool	JJ
6912	8380	7	.	.	.
6912	8381	1	To	to	IN
6912	8381	2	1	1	CD
6912	8381	3	teaspoonful	teaspoonful	JJ
6912	8381	4	of	of	IN
6912	8381	5	this	this	DT
6912	8381	6	liquid	liquid	NN
6912	8381	7	add	add	VBP
6912	8381	8	an	an	DT
6912	8381	9	equal	equal	JJ
6912	8381	10	quantity	quantity	NN
6912	8381	11	of	of	IN
6912	8381	12	alcohol	alcohol	NN
6912	8381	13	,	,	,
6912	8381	14	and	and	CC
6912	8381	15	proceed	proceed	VB
6912	8381	16	as	as	IN
6912	8381	17	in	in	IN
6912	8381	18	Experiment	Experiment	NNP
6912	8381	19	94	94	CD
6912	8381	20	.	.	.
6912	8382	1	Does	do	VBZ
6912	8382	2	the	the	DT
6912	8382	3	lemon	lemon	NN
6912	8382	4	or	or	CC
6912	8382	5	orange	orange	NN
6912	8382	6	rind	rind	NN
6912	8382	7	contain	contain	NN
6912	8382	8	pectin	pectin	NNS
6912	8382	9	?	?	.
6912	8383	1	THE	the	DT
6912	8383	2	PRINCIPLE	PRINCIPLE	NNP
6912	8383	3	OF	of	IN
6912	8383	4	JELLY	JELLY	NNP
6912	8383	5	MAKING.--When	MAKING.--When	VBZ
6912	8383	6	the	the	DT
6912	8383	7	juices	juice	NNS
6912	8383	8	of	of	IN
6912	8383	9	certain	certain	JJ
6912	8383	10	fruits	fruit	NNS
6912	8383	11	are	be	VBP
6912	8383	12	extracted	extract	VBN
6912	8383	13	and	and	CC
6912	8383	14	cooked	cook	VBN
6912	8383	15	with	with	IN
6912	8383	16	sugar	sugar	NN
6912	8383	17	,	,	,
6912	8383	18	the	the	DT
6912	8383	19	mixture	mixture	NN
6912	8383	20	stiffens	stiffen	VBZ
6912	8383	21	when	when	WRB
6912	8383	22	cool	cool	JJ
6912	8383	23	.	.	.
6912	8384	1	This	this	DT
6912	8384	2	property	property	NN
6912	8384	3	of	of	IN
6912	8384	4	stiffening	stiffening	NN
6912	8384	5	is	be	VBZ
6912	8384	6	due	due	JJ
6912	8384	7	to	to	IN
6912	8384	8	the	the	DT
6912	8384	9	presence	presence	NN
6912	8384	10	in	in	IN
6912	8384	11	fruit	fruit	NN
6912	8384	12	of	of	IN
6912	8384	13	two	two	CD
6912	8384	14	materials,--	materials,--	NNS
6912	8384	15	a	a	DT
6912	8384	16	certain	certain	JJ
6912	8384	17	carbohydrate	carbohydrate	NN
6912	8384	18	,	,	,
6912	8384	19	called	call	VBN
6912	8384	20	_	_	NNP
6912	8384	21	pectin	pectin	NN
6912	8384	22	_	_	NNP
6912	8384	23	,	,	,
6912	8384	24	and	and	CC
6912	8384	25	an	an	DT
6912	8384	26	acid	acid	NN
6912	8384	27	.	.	.
6912	8385	1	Pectin	Pectin	NNP
6912	8385	2	is	be	VBZ
6912	8385	3	like	like	IN
6912	8385	4	starch	starch	NN
6912	8385	5	in	in	IN
6912	8385	6	that	that	IN
6912	8385	7	it	-PRON-	PRP
6912	8385	8	stiffens	stiffen	VBZ
6912	8385	9	when	when	WRB
6912	8385	10	cold	cold	JJ
6912	8385	11	;	;	:
6912	8385	12	but	but	CC
6912	8385	13	like	like	IN
6912	8385	14	sugar	sugar	NN
6912	8385	15	,	,	,
6912	8385	16	in	in	IN
6912	8385	17	that	that	IN
6912	8385	18	it	-PRON-	PRP
6912	8385	19	is	be	VBZ
6912	8385	20	soluble	soluble	JJ
6912	8385	21	.	.	.
6912	8386	1	Not	not	RB
6912	8386	2	all	all	DT
6912	8386	3	fruits	fruit	NNS
6912	8386	4	contain	contain	VBP
6912	8386	5	pectin	pectin	NNS
6912	8386	6	.	.	.
6912	8387	1	Jelly	Jelly	NNP
6912	8387	2	is	be	VBZ
6912	8387	3	most	most	RBS
6912	8387	4	easily	easily	RB
6912	8387	5	prepared	prepare	VBN
6912	8387	6	from	from	IN
6912	8387	7	fruits	fruit	NNS
6912	8387	8	which	which	WDT
6912	8387	9	are	be	VBP
6912	8387	10	rich	rich	JJ
6912	8387	11	in	in	IN
6912	8387	12	pectin	pectin	NN
6912	8387	13	and	and	CC
6912	8387	14	contain	contain	VB
6912	8387	15	some	some	DT
6912	8387	16	acid	acid	NN
6912	8387	17	.	.	.
6912	8388	1	Unless	unless	IN
6912	8388	2	pectin	pectin	NN
6912	8388	3	is	be	VBZ
6912	8388	4	contained	contain	VBN
6912	8388	5	in	in	IN
6912	8388	6	the	the	DT
6912	8388	7	fruit	fruit	NN
6912	8388	8	,	,	,
6912	8388	9	the	the	DT
6912	8388	10	addition	addition	NN
6912	8388	11	of	of	IN
6912	8388	12	sugar	sugar	NN
6912	8388	13	to	to	IN
6912	8388	14	fruit	fruit	NN
6912	8388	15	juice	juice	NN
6912	8388	16	will	will	MD
6912	8388	17	not	not	RB
6912	8388	18	cause	cause	VB
6912	8388	19	the	the	DT
6912	8388	20	juice	juice	NN
6912	8388	21	to	to	IN
6912	8388	22	jelly	jelly	NNP
6912	8388	23	.	.	.
6912	8389	1	But	but	CC
6912	8389	2	jelly	jelly	NNP
6912	8389	3	may	may	MD
6912	8389	4	be	be	VB
6912	8389	5	made	make	VBN
6912	8389	6	from	from	IN
6912	8389	7	a	a	DT
6912	8389	8	fruit	fruit	NN
6912	8389	9	lacking	lack	VBG
6912	8389	10	in	in	IN
6912	8389	11	pectin	pectin	NN
6912	8389	12	,	,	,
6912	8389	13	if	if	IN
6912	8389	14	it	-PRON-	PRP
6912	8389	15	is	be	VBZ
6912	8389	16	combined	combine	VBN
6912	8389	17	with	with	IN
6912	8389	18	a	a	DT
6912	8389	19	fruit	fruit	NN
6912	8389	20	rich	rich	JJ
6912	8389	21	in	in	IN
6912	8389	22	pectin	pectin	NN
6912	8389	23	.	.	.
6912	8390	1	Certain	certain	JJ
6912	8390	2	fruits	fruit	NNS
6912	8390	3	contain	contain	VBP
6912	8390	4	pectin	pectin	VBZ
6912	8390	5	,	,	,
6912	8390	6	but	but	CC
6912	8390	7	are	be	VBP
6912	8390	8	lacking	lack	VBG
6912	8390	9	in	in	IN
6912	8390	10	acid	acid	NN
6912	8390	11	,	,	,
6912	8390	12	hence	hence	RB
6912	8390	13	are	be	VBP
6912	8390	14	not	not	RB
6912	8390	15	good	good	JJ
6912	8390	16	for	for	IN
6912	8390	17	jelly	jelly	NNP
6912	8390	18	making	make	VBG
6912	8390	19	.	.	.
6912	8391	1	These	these	DT
6912	8391	2	fruits	fruit	NNS
6912	8391	3	can	can	MD
6912	8391	4	be	be	VB
6912	8391	5	used	use	VBN
6912	8391	6	for	for	IN
6912	8391	7	jelly	jelly	NNP
6912	8391	8	,	,	,
6912	8391	9	however	however	RB
6912	8391	10	,	,	,
6912	8391	11	if	if	IN
6912	8391	12	acid	acid	NN
6912	8391	13	is	be	VBZ
6912	8391	14	added	add	VBN
6912	8391	15	.	.	.
6912	8392	1	SELECTION	selection	NN
6912	8392	2	OF	of	IN
6912	8392	3	FRUITS	fruits	NN
6912	8392	4	FOR	for	IN
6912	8392	5	JELLY	JELLY	NNP
6912	8392	6	MAKING.--For	MAKING.--For	.
6912	8392	7	jelly	jelly	NNP
6912	8392	8	making	make	VBG
6912	8392	9	,	,	,
6912	8392	10	choose	choose	VB
6912	8392	11	fruits	fruit	NNS
6912	8392	12	which	which	WDT
6912	8392	13	contain	contain	VBP
6912	8392	14	considerable	considerable	JJ
6912	8392	15	pectin	pectin	NN
6912	8392	16	and	and	CC
6912	8392	17	some	some	DT
6912	8392	18	acid	acid	NN
6912	8392	19	.	.	.
6912	8393	1	The	the	DT
6912	8393	2	fruits	fruit	NNS
6912	8393	3	should	should	MD
6912	8393	4	be	be	VB
6912	8393	5	fresh	fresh	JJ
6912	8393	6	and	and	CC
6912	8393	7	not	not	RB
6912	8393	8	over	over	RB
6912	8393	9	-	-	HYPH
6912	8393	10	ripe	ripe	JJ
6912	8393	11	.	.	.
6912	8394	1	Some	some	DT
6912	8394	2	"	"	``
6912	8394	3	green	green	JJ
6912	8394	4	"	"	''
6912	8394	5	fruits	fruit	NNS
6912	8394	6	make	make	VBP
6912	8394	7	fine	fine	JJ
6912	8394	8	jelly	jelly	RB
6912	8394	9	.	.	.
6912	8395	1	Currant	currant	NN
6912	8395	2	,	,	,
6912	8395	3	crabapple	crabapple	NN
6912	8395	4	,	,	,
6912	8395	5	grape	grape	NN
6912	8395	6	,	,	,
6912	8395	7	apple	apple	NN
6912	8395	8	,	,	,
6912	8395	9	and	and	CC
6912	8395	10	plum	plum	NN
6912	8395	11	are	be	VBP
6912	8395	12	good	good	JJ
6912	8395	13	jelly	jelly	RB
6912	8395	14	-	-	HYPH
6912	8395	15	making	make	VBG
6912	8395	16	fruits	fruit	NNS
6912	8395	17	.	.	.
6912	8396	1	If	if	IN
6912	8396	2	it	-PRON-	PRP
6912	8396	3	is	be	VBZ
6912	8396	4	desirable	desirable	JJ
6912	8396	5	to	to	TO
6912	8396	6	use	use	VB
6912	8396	7	a	a	DT
6912	8396	8	fruit	fruit	NN
6912	8396	9	containing	contain	VBG
6912	8396	10	little	little	JJ
6912	8396	11	pectin	pectin	NNS
6912	8396	12	,	,	,
6912	8396	13	as	as	IN
6912	8396	14	strawberries	strawberry	NNS
6912	8396	15	,	,	,
6912	8396	16	add	add	VB
6912	8396	17	a	a	DT
6912	8396	18	fruit	fruit	NN
6912	8396	19	rich	rich	JJ
6912	8396	20	in	in	IN
6912	8396	21	pectin	pectin	NNS
6912	8396	22	,	,	,
6912	8396	23	as	as	IN
6912	8396	24	currants	currant	NNS
6912	8396	25	.	.	.
6912	8397	1	If	if	IN
6912	8397	2	about	about	IN
6912	8397	3	10	10	CD
6912	8397	4	per	per	NN
6912	8397	5	cent	cent	NN
6912	8397	6	of	of	IN
6912	8397	7	the	the	DT
6912	8397	8	fruit	fruit	NN
6912	8397	9	which	which	WDT
6912	8397	10	contain	contain	VBP
6912	8397	11	much	much	JJ
6912	8397	12	pectin	pectin	NN
6912	8397	13	is	be	VBZ
6912	8397	14	added	add	VBN
6912	8397	15	to	to	IN
6912	8397	16	the	the	DT
6912	8397	17	other	other	JJ
6912	8397	18	fruit	fruit	NN
6912	8397	19	,	,	,
6912	8397	20	the	the	DT
6912	8397	21	flavor	flavor	NN
6912	8397	22	of	of	IN
6912	8397	23	the	the	DT
6912	8397	24	foundation	foundation	NN
6912	8397	25	fruit	fruit	NN
6912	8397	26	is	be	VBZ
6912	8397	27	not	not	RB
6912	8397	28	much	much	RB
6912	8397	29	altered	alter	VBN
6912	8397	30	.	.	.
6912	8398	1	If	if	IN
6912	8398	2	it	-PRON-	PRP
6912	8398	3	is	be	VBZ
6912	8398	4	desired	desire	VBN
6912	8398	5	to	to	TO
6912	8398	6	use	use	VB
6912	8398	7	a	a	DT
6912	8398	8	fruit	fruit	NN
6912	8398	9	containing	contain	VBG
6912	8398	10	pectin	pectin	NN
6912	8398	11	but	but	CC
6912	8398	12	deficient	deficient	JJ
6912	8398	13	in	in	IN
6912	8398	14	acid	acid	NN
6912	8398	15	,	,	,
6912	8398	16	as	as	IN
6912	8398	17	sweet	sweet	JJ
6912	8398	18	apple	apple	NN
6912	8398	19	and	and	CC
6912	8398	20	quince	quince	NN
6912	8398	21	,	,	,
6912	8398	22	add	add	VB
6912	8398	23	tartaric	tartaric	NN
6912	8398	24	or	or	CC
6912	8398	25	citric	citric	NN
6912	8398	26	acid	acid	NN
6912	8398	27	.	.	.
6912	8399	1	Since	since	IN
6912	8399	2	the	the	DT
6912	8399	3	acidity	acidity	NN
6912	8399	4	of	of	IN
6912	8399	5	fruits	fruit	NNS
6912	8399	6	varies	vary	VBZ
6912	8399	7	,	,	,
6912	8399	8	no	no	DT
6912	8399	9	definite	definite	JJ
6912	8399	10	quantity	quantity	NN
6912	8399	11	of	of	IN
6912	8399	12	acid	acid	NN
6912	8399	13	can	can	MD
6912	8399	14	be	be	VB
6912	8399	15	stated	state	VBN
6912	8399	16	.	.	.
6912	8400	1	It	-PRON-	PRP
6912	8400	2	has	have	VBZ
6912	8400	3	been	be	VBN
6912	8400	4	suggested	suggest	VBN
6912	8400	5	[	[	-LRB-
6912	8400	6	Footnote	Footnote	NNP
6912	8400	7	127	127	CD
6912	8400	8	:	:	:
6912	8400	9	See	See	NNP
6912	8400	10	University	University	NNP
6912	8400	11	of	of	IN
6912	8400	12	Illinois	Illinois	NNP
6912	8400	13	Bulletin	Bulletin	NNP
6912	8400	14	,	,	,
6912	8400	15	"	"	``
6912	8400	16	Principles	principle	NNS
6912	8400	17	of	of	IN
6912	8400	18	Jelly	Jelly	NNP
6912	8400	19	Making	Making	NNP
6912	8400	20	,	,	,
6912	8400	21	"	"	''
6912	8400	22	p.	p.	NN
6912	8401	1	249	249	CD
6912	8401	2	.	.	.
6912	8401	3	]	]	-RRB-
6912	8402	1	that	that	DT
6912	8402	2	enough	enough	JJ
6912	8402	3	acid	acid	NN
6912	8402	4	should	should	MD
6912	8402	5	be	be	VB
6912	8402	6	added	add	VBN
6912	8402	7	to	to	TO
6912	8402	8	make	make	VB
6912	8402	9	the	the	DT
6912	8402	10	fruit	fruit	NN
6912	8402	11	juice	juice	NN
6912	8402	12	about	about	IN
6912	8402	13	as	as	IN
6912	8402	14	acid	acid	NN
6912	8402	15	to	to	TO
6912	8402	16	taste	taste	VB
6912	8402	17	as	as	IN
6912	8402	18	good	good	JJ
6912	8402	19	tart	tart	JJ
6912	8402	20	apples	apple	NNS
6912	8402	21	.	.	.
6912	8403	1	At	at	RB
6912	8403	2	least	least	RBS
6912	8403	3	one	one	CD
6912	8403	4	teaspoonful	teaspoonful	NN
6912	8403	5	of	of	IN
6912	8403	6	acid	acid	NN
6912	8403	7	is	be	VBZ
6912	8403	8	required	require	VBN
6912	8403	9	for	for	IN
6912	8403	10	one	one	CD
6912	8403	11	quart	quart	NN
6912	8403	12	of	of	IN
6912	8403	13	fruit	fruit	NN
6912	8403	14	juice	juice	NN
6912	8403	15	.	.	.
6912	8404	1	Dissolve	dissolve	VB
6912	8404	2	the	the	DT
6912	8404	3	acid	acid	NN
6912	8404	4	in	in	IN
6912	8404	5	the	the	DT
6912	8404	6	fruit	fruit	NN
6912	8404	7	juice	juice	NN
6912	8404	8	,	,	,
6912	8404	9	then	then	RB
6912	8404	10	taste	taste	VB
6912	8404	11	the	the	DT
6912	8404	12	mixture	mixture	NN
6912	8404	13	.	.	.
6912	8405	1	If	if	IN
6912	8405	2	necessary	necessary	JJ
6912	8405	3	,	,	,
6912	8405	4	add	add	VB
6912	8405	5	more	more	JJR
6912	8405	6	acid	acid	NN
6912	8405	7	to	to	TO
6912	8405	8	produce	produce	VB
6912	8405	9	the	the	DT
6912	8405	10	acidity	acidity	NN
6912	8405	11	indicated	indicate	VBN
6912	8405	12	above	above	RB
6912	8405	13	.	.	.
6912	8406	1	Jelly	Jelly	NNP
6912	8406	2	may	may	MD
6912	8406	3	be	be	VB
6912	8406	4	prepared	prepare	VBN
6912	8406	5	from	from	IN
6912	8406	6	strawberries	strawberry	NNS
6912	8406	7	,	,	,
6912	8406	8	peaches	peach	NNS
6912	8406	9	,	,	,
6912	8406	10	and	and	CC
6912	8406	11	pears	pear	NNS
6912	8406	12	by	by	IN
6912	8406	13	the	the	DT
6912	8406	14	addition	addition	NN
6912	8406	15	of	of	IN
6912	8406	16	these	these	DT
6912	8406	17	acids	acid	NNS
6912	8406	18	,	,	,
6912	8406	19	but	but	CC
6912	8406	20	the	the	DT
6912	8406	21	flavor	flavor	NN
6912	8406	22	is	be	VBZ
6912	8406	23	somewhat	somewhat	RB
6912	8406	24	impaired	impaired	JJ
6912	8406	25	.	.	.
6912	8407	1	The	the	DT
6912	8407	2	suggestion	suggestion	NN
6912	8407	3	has	have	VBZ
6912	8407	4	been	be	VBN
6912	8407	5	made	make	VBN
6912	8407	6	also	also	RB
6912	8407	7	[	[	-LRB-
6912	8407	8	Footnote	Footnote	NNP
6912	8407	9	128	128	CD
6912	8407	10	:	:	:
6912	8407	11	_	_	NNP
6912	8407	12	Idem	Idem	NNP
6912	8407	13	_	_	NNP
6912	8407	14	,	,	,
6912	8407	15	p.	p.	NN
6912	8408	1	25	25	CD
6912	8408	2	.	.	.
6912	8408	3	]	]	-RRB-
6912	8409	1	that	that	IN
6912	8409	2	the	the	DT
6912	8409	3	inner	inner	JJ
6912	8409	4	white	white	JJ
6912	8409	5	portion	portion	NN
6912	8409	6	of	of	IN
6912	8409	7	lemon	lemon	NN
6912	8409	8	or	or	CC
6912	8409	9	orange	orange	NN
6912	8409	10	peel	peel	NN
6912	8409	11	be	be	VB
6912	8409	12	used	use	VBN
6912	8409	13	as	as	IN
6912	8409	14	a	a	DT
6912	8409	15	source	source	NN
6912	8409	16	of	of	IN
6912	8409	17	pectin	pectin	NN
6912	8409	18	with	with	IN
6912	8409	19	fruit	fruit	NN
6912	8409	20	deficient	deficient	JJ
6912	8409	21	in	in	IN
6912	8409	22	pectin	pectin	NN
6912	8409	23	.	.	.
6912	8410	1	Remove	remove	VB
6912	8410	2	the	the	DT
6912	8410	3	yellow	yellow	JJ
6912	8410	4	portion	portion	NN
6912	8410	5	of	of	IN
6912	8410	6	the	the	DT
6912	8410	7	rind	rind	NN
6912	8410	8	,	,	,
6912	8410	9	put	put	VBD
6912	8410	10	the	the	DT
6912	8410	11	white	white	JJ
6912	8410	12	portion	portion	NN
6912	8410	13	through	through	IN
6912	8410	14	a	a	DT
6912	8410	15	food	food	NN
6912	8410	16	chopper	chopper	NN
6912	8410	17	,	,	,
6912	8410	18	and	and	CC
6912	8410	19	soak	soak	VB
6912	8410	20	in	in	IN
6912	8410	21	water	water	NN
6912	8410	22	for	for	IN
6912	8410	23	several	several	JJ
6912	8410	24	hours	hour	NNS
6912	8410	25	or	or	CC
6912	8410	26	overnight	overnight	RB
6912	8410	27	.	.	.
6912	8411	1	Then	then	RB
6912	8411	2	cook	cook	VB
6912	8411	3	slowly	slowly	RB
6912	8411	4	for	for	IN
6912	8411	5	several	several	JJ
6912	8411	6	hours	hour	NNS
6912	8411	7	.	.	.
6912	8412	1	Strain	strain	VB
6912	8412	2	out	out	RP
6912	8412	3	the	the	DT
6912	8412	4	solid	solid	JJ
6912	8412	5	portion	portion	NN
6912	8412	6	.	.	.
6912	8413	1	Add	add	VB
6912	8413	2	the	the	DT
6912	8413	3	liquid	liquid	NN
6912	8413	4	to	to	IN
6912	8413	5	the	the	DT
6912	8413	6	fruit	fruit	NN
6912	8413	7	juice	juice	NN
6912	8413	8	deficient	deficient	JJ
6912	8413	9	in	in	IN
6912	8413	10	pectin	pectin	NN
6912	8413	11	and	and	CC
6912	8413	12	use	use	VB
6912	8413	13	for	for	IN
6912	8413	14	jelly	jelly	NNP
6912	8413	15	making	make	VBG
6912	8413	16	.	.	.
6912	8414	1	The	the	DT
6912	8414	2	rind	rind	NN
6912	8414	3	of	of	IN
6912	8414	4	lemons	lemon	NNS
6912	8414	5	and	and	CC
6912	8414	6	oranges	orange	NNS
6912	8414	7	may	may	MD
6912	8414	8	be	be	VB
6912	8414	9	dried	dry	VBN
6912	8414	10	for	for	IN
6912	8414	11	use	use	NN
6912	8414	12	in	in	IN
6912	8414	13	jelly	jelly	NNP
6912	8414	14	making	make	VBG
6912	8414	15	.	.	.
6912	8415	1	When	when	WRB
6912	8415	2	desired	desire	VBN
6912	8415	3	for	for	IN
6912	8415	4	use	use	NN
6912	8415	5	,	,	,
6912	8415	6	soak	soak	VB
6912	8415	7	and	and	CC
6912	8415	8	cook	cook	NN
6912	8415	9	as	as	IN
6912	8415	10	directed	direct	VBN
6912	8415	11	above	above	RB
6912	8415	12	.	.	.
6912	8416	1	GENERAL	GENERAL	NNP
6912	8416	2	METHOD	METHOD	NNP
6912	8416	3	OF	of	IN
6912	8416	4	JELLY	JELLY	NNP
6912	8416	5	MAKING	make	VBG
6912	8416	6	Wash	Wash	NNP
6912	8416	7	and	and	CC
6912	8416	8	pick	pick	VB
6912	8416	9	over	over	IN
6912	8416	10	the	the	DT
6912	8416	11	fruit	fruit	NN
6912	8416	12	;	;	:
6912	8416	13	remove	remove	VB
6912	8416	14	the	the	DT
6912	8416	15	stems	stem	NNS
6912	8416	16	,	,	,
6912	8416	17	but	but	CC
6912	8416	18	use	use	VB
6912	8416	19	the	the	DT
6912	8416	20	skin	skin	NN
6912	8416	21	and	and	CC
6912	8416	22	seeds	seed	NNS
6912	8416	23	and	and	CC
6912	8416	24	thus	thus	RB
6912	8416	25	retain	retain	VB
6912	8416	26	as	as	RB
6912	8416	27	much	much	JJ
6912	8416	28	of	of	IN
6912	8416	29	the	the	DT
6912	8416	30	fruit	fruit	NN
6912	8416	31	as	as	IN
6912	8416	32	possible	possible	JJ
6912	8416	33	.	.	.
6912	8417	1	The	the	DT
6912	8417	2	skin	skin	NN
6912	8417	3	of	of	IN
6912	8417	4	fruit	fruit	NN
6912	8417	5	usually	usually	RB
6912	8417	6	adds	add	VBZ
6912	8417	7	color	color	NN
6912	8417	8	to	to	IN
6912	8417	9	jelly	jelly	NNP
6912	8417	10	.	.	.
6912	8418	1	If	if	IN
6912	8418	2	large	large	JJ
6912	8418	3	fruit	fruit	NN
6912	8418	4	is	be	VBZ
6912	8418	5	used	use	VBN
6912	8418	6	,	,	,
6912	8418	7	cut	cut	VB
6912	8418	8	it	-PRON-	PRP
6912	8418	9	in	in	IN
6912	8418	10	pieces	piece	NNS
6912	8418	11	.	.	.
6912	8419	1	Cook	cook	VB
6912	8419	2	the	the	DT
6912	8419	3	fruit	fruit	NN
6912	8419	4	slowly	slowly	RB
6912	8419	5	in	in	IN
6912	8419	6	water	water	NN
6912	8419	7	.	.	.
6912	8420	1	Use	use	VB
6912	8420	2	very	very	RB
6912	8420	3	little	little	JJ
6912	8420	4	water	water	NN
6912	8420	5	for	for	IN
6912	8420	6	juicy	juicy	JJ
6912	8420	7	fruits	fruit	NNS
6912	8420	8	,	,	,
6912	8420	9	such	such	JJ
6912	8420	10	as	as	IN
6912	8420	11	currants	currant	NNS
6912	8420	12	and	and	CC
6912	8420	13	raspberries,--_1	raspberries,--_1	NNP
6912	8420	14	cupful	cupful	NN
6912	8420	15	of	of	IN
6912	8420	16	water	water	NN
6912	8420	17	to	to	IN
6912	8420	18	4	4	CD
6912	8420	19	or	or	CC
6912	8420	20	5	5	CD
6912	8420	21	quarts	quart	NNS
6912	8420	22	of	of	IN
6912	8420	23	fruit	fruit	NN
6912	8420	24	_	_	NNP
6912	8420	25	.	.	.
6912	8421	1	Crush	crush	VB
6912	8421	2	the	the	DT
6912	8421	3	fruits	fruit	NNS
6912	8421	4	during	during	IN
6912	8421	5	cooking	cooking	NN
6912	8421	6	.	.	.
6912	8422	1	To	to	TO
6912	8422	2	cook	cook	VB
6912	8422	3	large	large	JJ
6912	8422	4	fruits	fruit	NNS
6912	8422	5	requires	require	VBZ
6912	8422	6	water	water	NN
6912	8422	7	.	.	.
6912	8423	1	A	a	DT
6912	8423	2	general	general	JJ
6912	8423	3	proportion	proportion	NN
6912	8423	4	is	be	VBZ
6912	8423	5	_	_	NNP
6912	8423	6	half	half	NN
6912	8423	7	as	as	RB
6912	8423	8	much	much	JJ
6912	8423	9	water	water	NN
6912	8423	10	,	,	,
6912	8423	11	by	by	IN
6912	8423	12	measure	measure	NN
6912	8423	13	,	,	,
6912	8423	14	as	as	IN
6912	8423	15	prepared	prepare	VBN
6912	8423	16	fruit	fruit	NN
6912	8423	17	_	_	NN
6912	8423	18	.	.	.
6912	8424	1	A	a	DT
6912	8424	2	little	little	JJ
6912	8424	3	less	less	JJR
6912	8424	4	water	water	NN
6912	8424	5	may	may	MD
6912	8424	6	be	be	VB
6912	8424	7	used	use	VBN
6912	8424	8	for	for	IN
6912	8424	9	peaches	peach	NNS
6912	8424	10	and	and	CC
6912	8424	11	plums	plum	NNS
6912	8424	12	and	and	CC
6912	8424	13	a	a	DT
6912	8424	14	little	little	JJ
6912	8424	15	more	more	JJR
6912	8424	16	for	for	IN
6912	8424	17	winter	winter	NN
6912	8424	18	apples	apple	NNS
6912	8424	19	.	.	.
6912	8425	1	A	a	DT
6912	8425	2	fair	fair	JJ
6912	8425	3	estimate	estimate	NN
6912	8425	4	is	be	VBZ
6912	8425	5	3	3	CD
6912	8425	6	quarts	quart	NNS
6912	8425	7	of	of	IN
6912	8425	8	strained	strain	VBN
6912	8425	9	juice	juice	NN
6912	8425	10	from	from	IN
6912	8425	11	8	8	CD
6912	8425	12	quarts	quart	NNS
6912	8425	13	of	of	IN
6912	8425	14	fruit	fruit	NN
6912	8425	15	and	and	CC
6912	8425	16	4	4	CD
6912	8425	17	quarts	quart	NNS
6912	8425	18	of	of	IN
6912	8425	19	water	water	NN
6912	8425	20	.	.	.
6912	8426	1	If	if	IN
6912	8426	2	the	the	DT
6912	8426	3	quantity	quantity	NN
6912	8426	4	of	of	IN
6912	8426	5	juice	juice	NN
6912	8426	6	is	be	VBZ
6912	8426	7	greater	great	JJR
6912	8426	8	than	than	IN
6912	8426	9	this	this	DT
6912	8426	10	,	,	,
6912	8426	11	it	-PRON-	PRP
6912	8426	12	should	should	MD
6912	8426	13	be	be	VB
6912	8426	14	boiled	boil	VBN
6912	8426	15	down	down	RP
6912	8426	16	to	to	IN
6912	8426	17	3	3	CD
6912	8426	18	quarts	quart	NNS
6912	8426	19	before	before	IN
6912	8426	20	adding	add	VBG
6912	8426	21	the	the	DT
6912	8426	22	sugar	sugar	NN
6912	8426	23	.	.	.
6912	8427	1	When	when	WRB
6912	8427	2	the	the	DT
6912	8427	3	fruit	fruit	NN
6912	8427	4	is	be	VBZ
6912	8427	5	cooked	cook	VBN
6912	8427	6	until	until	IN
6912	8427	7	it	-PRON-	PRP
6912	8427	8	is	be	VBZ
6912	8427	9	very	very	RB
6912	8427	10	soft	soft	JJ
6912	8427	11	,	,	,
6912	8427	12	it	-PRON-	PRP
6912	8427	13	is	be	VBZ
6912	8427	14	ready	ready	JJ
6912	8427	15	for	for	IN
6912	8427	16	straining	strain	VBG
6912	8427	17	.	.	.
6912	8428	1	For	for	IN
6912	8428	2	straining	strain	VBG
6912	8428	3	,	,	,
6912	8428	4	make	make	VB
6912	8428	5	a	a	DT
6912	8428	6	bag	bag	NN
6912	8428	7	of	of	IN
6912	8428	8	double	double	JJ
6912	8428	9	cheesecloth	cheesecloth	NN
6912	8428	10	or	or	CC
6912	8428	11	flannel	flannel	NN
6912	8428	12	.	.	.
6912	8429	1	Wring	wring	VB
6912	8429	2	the	the	DT
6912	8429	3	jelly	jelly	JJ
6912	8429	4	bag	bag	NN
6912	8429	5	out	out	IN
6912	8429	6	of	of	IN
6912	8429	7	hot	hot	JJ
6912	8429	8	water	water	NN
6912	8429	9	and	and	CC
6912	8429	10	suspend	suspend	VB
6912	8429	11	it	-PRON-	PRP
6912	8429	12	from	from	IN
6912	8429	13	a	a	DT
6912	8429	14	strong	strong	JJ
6912	8429	15	support	support	NN
6912	8429	16	.	.	.
6912	8430	1	Pour	pour	VB
6912	8430	2	the	the	DT
6912	8430	3	cooked	cooked	JJ
6912	8430	4	fruit	fruit	NN
6912	8430	5	into	into	IN
6912	8430	6	the	the	DT
6912	8430	7	bag	bag	NN
6912	8430	8	and	and	CC
6912	8430	9	let	let	VB
6912	8430	10	the	the	DT
6912	8430	11	juice	juice	NN
6912	8430	12	drip	drip	VB
6912	8430	13	into	into	IN
6912	8430	14	a	a	DT
6912	8430	15	bowl	bowl	NN
6912	8430	16	.	.	.
6912	8431	1	If	if	IN
6912	8431	2	transparent	transparent	JJ
6912	8431	3	jelly	jelly	NN
6912	8431	4	is	be	VBZ
6912	8431	5	desired	desire	VBN
6912	8431	6	,	,	,
6912	8431	7	do	do	VBP
6912	8431	8	not	not	RB
6912	8431	9	press	press	VB
6912	8431	10	the	the	DT
6912	8431	11	juice	juice	NN
6912	8431	12	through	through	IN
6912	8431	13	the	the	DT
6912	8431	14	bag	bag	NN
6912	8431	15	;	;	:
6912	8431	16	let	let	VB
6912	8431	17	the	the	DT
6912	8431	18	juice	juice	NN
6912	8431	19	drip	drip	NN
6912	8431	20	for	for	IN
6912	8431	21	several	several	JJ
6912	8431	22	hours	hour	NNS
6912	8431	23	or	or	CC
6912	8431	24	overnight	overnight	RB
6912	8431	25	.	.	.
6912	8432	1	Measure	measure	VB
6912	8432	2	the	the	DT
6912	8432	3	clear	clear	JJ
6912	8432	4	fruit	fruit	NN
6912	8432	5	juice	juice	NN
6912	8432	6	and	and	CC
6912	8432	7	heat	heat	VB
6912	8432	8	it	-PRON-	PRP
6912	8432	9	.	.	.
6912	8433	1	The	the	DT
6912	8433	2	time	time	NN
6912	8433	3	of	of	IN
6912	8433	4	cooking	cooking	NN
6912	8433	5	depends	depend	VBZ
6912	8433	6	upon	upon	IN
6912	8433	7	the	the	DT
6912	8433	8	per	per	NN
6912	8433	9	cent	cent	NN
6912	8433	10	of	of	IN
6912	8433	11	pectin	pectin	NN
6912	8433	12	and	and	CC
6912	8433	13	the	the	DT
6912	8433	14	acidity	acidity	NN
6912	8433	15	of	of	IN
6912	8433	16	the	the	DT
6912	8433	17	juice	juice	NN
6912	8433	18	;	;	:
6912	8433	19	the	the	DT
6912	8433	20	more	more	JJR
6912	8433	21	pectin	pectin	NN
6912	8433	22	and	and	CC
6912	8433	23	acid	acid	NN
6912	8433	24	,	,	,
6912	8433	25	the	the	DT
6912	8433	26	less	less	RBR
6912	8433	27	the	the	DT
6912	8433	28	time	time	NN
6912	8433	29	of	of	IN
6912	8433	30	cooking	cooking	NN
6912	8433	31	.	.	.
6912	8434	1	The	the	DT
6912	8434	2	time	time	NN
6912	8434	3	varies	vary	VBZ
6912	8434	4	from	from	IN
6912	8434	5	8	8	CD
6912	8434	6	to	to	TO
6912	8434	7	30	30	CD
6912	8434	8	minutes	minute	NNS
6912	8434	9	.	.	.
6912	8435	1	Skim	Skim	NNP
6912	8435	2	the	the	DT
6912	8435	3	juice	juice	NN
6912	8435	4	when	when	WRB
6912	8435	5	necessary	necessary	JJ
6912	8435	6	.	.	.
6912	8436	1	While	while	IN
6912	8436	2	the	the	DT
6912	8436	3	juice	juice	NN
6912	8436	4	is	be	VBZ
6912	8436	5	cooking	cook	VBG
6912	8436	6	,	,	,
6912	8436	7	_	_	NNP
6912	8436	8	measure	measure	NN
6912	8436	9	three	three	CD
6912	8436	10	fourths	fourth	NNS
6912	8436	11	as	as	IN
6912	8436	12	much	much	JJ
6912	8436	13	sugar	sugar	NN
6912	8436	14	_	_	NNP
6912	8436	15	[	[	-LRB-
6912	8436	16	Footnote	Footnote	NNP
6912	8436	17	129	129	CD
6912	8436	18	:	:	:
6912	8436	19	The	the	DT
6912	8436	20	quantity	quantity	NN
6912	8436	21	of	of	IN
6912	8436	22	sugar	sugar	NN
6912	8436	23	used	use	VBN
6912	8436	24	in	in	IN
6912	8436	25	jelly	jelly	NNP
6912	8436	26	making	make	VBG
6912	8436	27	depends	depend	VBZ
6912	8436	28	upon	upon	IN
6912	8436	29	the	the	DT
6912	8436	30	quantity	quantity	NN
6912	8436	31	of	of	IN
6912	8436	32	pectin	pectin	NN
6912	8436	33	in	in	IN
6912	8436	34	fruit	fruit	NN
6912	8436	35	juice,--the	juice,--the	NNP
6912	8436	36	more	more	JJR
6912	8436	37	pectin	pectin	NNS
6912	8436	38	,	,	,
6912	8436	39	the	the	DT
6912	8436	40	more	more	JJR
6912	8436	41	sugar	sugar	NN
6912	8436	42	.	.	.
6912	8437	1	A	a	DT
6912	8437	2	most	most	RBS
6912	8437	3	satisfactory	satisfactory	JJ
6912	8437	4	method	method	NN
6912	8437	5	of	of	IN
6912	8437	6	determining	determine	VBG
6912	8437	7	the	the	DT
6912	8437	8	quantity	quantity	NN
6912	8437	9	of	of	IN
6912	8437	10	pectin	pectin	NNS
6912	8437	11	and	and	CC
6912	8437	12	consequently	consequently	RB
6912	8437	13	the	the	DT
6912	8437	14	quantity	quantity	NN
6912	8437	15	of	of	IN
6912	8437	16	sugar	sugar	NN
6912	8437	17	to	to	TO
6912	8437	18	use	use	VB
6912	8437	19	with	with	IN
6912	8437	20	fruit	fruit	NN
6912	8437	21	juice	juice	NN
6912	8437	22	is	be	VBZ
6912	8437	23	suggested	suggest	VBN
6912	8437	24	by	by	IN
6912	8437	25	the	the	DT
6912	8437	26	Bulletin	Bulletin	NNP
6912	8437	27	of	of	IN
6912	8437	28	the	the	DT
6912	8437	29	National	National	NNP
6912	8437	30	War	War	NNP
6912	8437	31	Garden	Garden	NNP
6912	8437	32	Commission	Commission	NNP
6912	8437	33	.	.	.
6912	8438	1	The	the	DT
6912	8438	2	test	test	NN
6912	8438	3	follows	follow	VBZ
6912	8438	4	:	:	:
6912	8438	5	To	to	IN
6912	8438	6	a	a	DT
6912	8438	7	tablespoonful	tablespoonful	NN
6912	8438	8	of	of	IN
6912	8438	9	fruit	fruit	NN
6912	8438	10	juice	juice	NN
6912	8438	11	which	which	WDT
6912	8438	12	has	have	VBZ
6912	8438	13	been	be	VBN
6912	8438	14	boiled	boil	VBN
6912	8438	15	and	and	CC
6912	8438	16	cooled	cool	VBN
6912	8438	17	,	,	,
6912	8438	18	add	add	VB
6912	8438	19	1	1	CD
6912	8438	20	tablespoonful	tablespoonful	NN
6912	8438	21	of	of	IN
6912	8438	22	alcohol	alcohol	NN
6912	8438	23	(	(	-LRB-
6912	8438	24	see	see	VB
6912	8438	25	footnote	footnote	NNP
6912	8438	26	126	126	CD
6912	8438	27	.	.	.
6912	8438	28	)	)	-RRB-
6912	8438	29	.	.	.
6912	8439	1	Mix	mix	VB
6912	8439	2	by	by	IN
6912	8439	3	gently	gently	RB
6912	8439	4	rotating	rotate	VBG
6912	8439	5	and	and	CC
6912	8439	6	then	then	RB
6912	8439	7	let	let	VB
6912	8439	8	stand	stand	VB
6912	8439	9	.	.	.
6912	8440	1	If	if	IN
6912	8440	2	a	a	DT
6912	8440	3	solid	solid	JJ
6912	8440	4	mass	mass	NN
6912	8440	5	forms	form	NNS
6912	8440	6	,	,	,
6912	8440	7	_	_	NNP
6912	8440	8	use	use	VBP
6912	8440	9	equal	equal	JJ
6912	8440	10	parts	part	NNS
6912	8440	11	of	of	IN
6912	8440	12	fruit	fruit	NN
6912	8440	13	juice	juice	NN
6912	8440	14	and	and	CC
6912	8440	15	sugar	sugar	NNP
6912	8440	16	_	_	NNP
6912	8440	17	.	.	.
6912	8441	1	If	if	IN
6912	8441	2	2	2	CD
6912	8441	3	or	or	CC
6912	8441	4	3	3	CD
6912	8441	5	masses	masse	NNS
6912	8441	6	form	form	VBP
6912	8441	7	,	,	,
6912	8441	8	_	_	NNP
6912	8441	9	use	use	VBP
6912	8441	10	2/3	2/3	CD
6912	8441	11	to	to	IN
6912	8441	12	3/4	3/4	CD
6912	8441	13	as	as	RB
6912	8441	14	much	much	JJ
6912	8441	15	sugar	sugar	NN
6912	8441	16	as	as	IN
6912	8441	17	juice	juice	NN
6912	8441	18	.	.	.
6912	8441	19	_	_	NNP
6912	8441	20	If	if	IN
6912	8441	21	several	several	JJ
6912	8441	22	small	small	JJ
6912	8441	23	solid	solid	JJ
6912	8441	24	particles	particle	NNS
6912	8441	25	form	form	VBP
6912	8441	26	,	,	,
6912	8441	27	_	_	NNP
6912	8441	28	use	use	VBP
6912	8441	29	1/2	1/2	CD
6912	8441	30	as	as	RB
6912	8441	31	much	much	JJ
6912	8441	32	sugar	sugar	NN
6912	8441	33	as	as	IN
6912	8441	34	juice	juice	NN
6912	8441	35	_	_	NNP
6912	8441	36	.	.	.
6912	8442	1	If	if	IN
6912	8442	2	no	no	DT
6912	8442	3	solid	solid	JJ
6912	8442	4	particles	particle	NNS
6912	8442	5	form	form	VBP
6912	8442	6	,	,	,
6912	8442	7	the	the	DT
6912	8442	8	fruit	fruit	NN
6912	8442	9	juice	juice	NN
6912	8442	10	should	should	MD
6912	8442	11	be	be	VB
6912	8442	12	enriched	enrich	VBN
6912	8442	13	by	by	IN
6912	8442	14	the	the	DT
6912	8442	15	addition	addition	NN
6912	8442	16	of	of	IN
6912	8442	17	some	some	DT
6912	8442	18	pectin	pectin	JJ
6912	8442	19	-	-	HYPH
6912	8442	20	rich	rich	JJ
6912	8442	21	fruit	fruit	NN
6912	8442	22	juice	juice	NN
6912	8442	23	.	.	.
6912	8442	24	]	]	-RRB-
6912	8443	1	_	_	NNP
6912	8443	2	as	as	IN
6912	8443	3	fruit	fruit	NN
6912	8443	4	juice	juice	NN
6912	8443	5	_	_	NNP
6912	8443	6	and	and	CC
6912	8443	7	heat	heat	VB
6912	8443	8	the	the	DT
6912	8443	9	sugar	sugar	NN
6912	8443	10	.	.	.
6912	8444	1	For	for	IN
6912	8444	2	currants	currant	NNS
6912	8444	3	and	and	CC
6912	8444	4	green	green	JJ
6912	8444	5	or	or	CC
6912	8444	6	under	under	JJ
6912	8444	7	-	-	HYPH
6912	8444	8	ripe	ripe	JJ
6912	8444	9	grapes	grape	NNS
6912	8444	10	,	,	,
6912	8444	11	use	use	VB
6912	8444	12	equal	equal	JJ
6912	8444	13	quantities	quantity	NNS
6912	8444	14	of	of	IN
6912	8444	15	sugar	sugar	NN
6912	8444	16	and	and	CC
6912	8444	17	fruit	fruit	NN
6912	8444	18	juice	juice	NN
6912	8444	19	.	.	.
6912	8445	1	Add	add	VB
6912	8445	2	the	the	DT
6912	8445	3	hot	hot	JJ
6912	8445	4	sugar	sugar	NN
6912	8445	5	to	to	IN
6912	8445	6	the	the	DT
6912	8445	7	boiling	boiling	NN
6912	8445	8	sirup	sirup	NN
6912	8445	9	and	and	CC
6912	8445	10	cook	cook	NN
6912	8445	11	.	.	.
6912	8446	1	The	the	DT
6912	8446	2	following	follow	VBG
6912	8446	3	are	be	VBP
6912	8446	4	_	_	NNP
6912	8446	5	tests	test	NNS
6912	8446	6	for	for	IN
6912	8446	7	sufficient	sufficient	JJ
6912	8446	8	cooking	cooking	NN
6912	8446	9	of	of	IN
6912	8446	10	jelly	jelly	NNP
6912	8446	11	.	.	.
6912	8446	12	_	_	NNP
6912	8446	13	(	(	-LRB-
6912	8446	14	_	_	NNP
6912	8446	15	a	a	DT
6912	8446	16	_	_	NNP
6912	8446	17	)	)	-RRB-
6912	8446	18	Coats	Coats	NNP
6912	8446	19	the	the	DT
6912	8446	20	spoon	spoon	NN
6912	8446	21	.	.	.
6912	8447	1	(	(	-LRB-
6912	8447	2	_	_	NNP
6912	8447	3	b	b	NNP
6912	8447	4	_	_	NNP
6912	8447	5	)	)	-RRB-
6912	8447	6	Falls	Falls	NNP
6912	8447	7	from	from	IN
6912	8447	8	the	the	DT
6912	8447	9	spoon	spoon	NN
6912	8447	10	in	in	IN
6912	8447	11	heavy	heavy	JJ
6912	8447	12	drops	drop	NNS
6912	8447	13	.	.	.
6912	8448	1	[	[	-LRB-
6912	8448	2	Footnote	Footnote	NNP
6912	8448	3	130	130	CD
6912	8448	4	:	:	:
6912	8448	5	Two	two	CD
6912	8448	6	drops	drop	NNS
6912	8448	7	forming	form	VBG
6912	8448	8	side	side	NN
6912	8448	9	by	by	IN
6912	8448	10	side	side	NN
6912	8448	11	along	along	IN
6912	8448	12	the	the	DT
6912	8448	13	edge	edge	NN
6912	8448	14	of	of	IN
6912	8448	15	the	the	DT
6912	8448	16	spoon	spoon	NN
6912	8448	17	has	have	VBZ
6912	8448	18	been	be	VBN
6912	8448	19	found	find	VBN
6912	8448	20	to	to	TO
6912	8448	21	be	be	VB
6912	8448	22	a	a	DT
6912	8448	23	reliable	reliable	JJ
6912	8448	24	test	test	NN
6912	8448	25	.	.	.
6912	8448	26	]	]	-RRB-
6912	8449	1	(	(	-LRB-
6912	8449	2	_	_	NNP
6912	8449	3	c	c	NNP
6912	8449	4	_	_	NNP
6912	8449	5	)	)	-RRB-
6912	8449	6	Stiffens	Stiffens	NNP
6912	8449	7	when	when	WRB
6912	8449	8	dropped	drop	VBD
6912	8449	9	on	on	IN
6912	8449	10	a	a	DT
6912	8449	11	cold	cold	JJ
6912	8449	12	dish	dish	NN
6912	8449	13	and	and	CC
6912	8449	14	allowed	allow	VBN
6912	8449	15	to	to	TO
6912	8449	16	cool	cool	VB
6912	8449	17	.	.	.
6912	8450	1	The	the	DT
6912	8450	2	first	first	JJ
6912	8450	3	two	two	CD
6912	8450	4	tests	test	NNS
6912	8450	5	are	be	VBP
6912	8450	6	more	more	RBR
6912	8450	7	satisfactory	satisfactory	JJ
6912	8450	8	than	than	IN
6912	8450	9	the	the	DT
6912	8450	10	last	last	JJ
6912	8450	11	,	,	,
6912	8450	12	since	since	IN
6912	8450	13	the	the	DT
6912	8450	14	cooking	cooking	NN
6912	8450	15	process	process	NN
6912	8450	16	may	may	MD
6912	8450	17	be	be	VB
6912	8450	18	carried	carry	VBN
6912	8450	19	too	too	RB
6912	8450	20	far	far	RB
6912	8450	21	while	while	IN
6912	8450	22	the	the	DT
6912	8450	23	"	"	``
6912	8450	24	test	test	NN
6912	8450	25	-	-	HYPH
6912	8450	26	jelly	jelly	RB
6912	8450	27	"	"	''
6912	8450	28	is	be	VBZ
6912	8450	29	cooling	cool	VBG
6912	8450	30	.	.	.
6912	8451	1	Seal	seal	VB
6912	8451	2	as	as	IN
6912	8451	3	Jam	Jam	NNP
6912	8451	4	or	or	CC
6912	8451	5	shred	shre	VBN
6912	8451	6	paraffin	paraffin	NN
6912	8451	7	and	and	CC
6912	8451	8	place	place	VB
6912	8451	9	it	-PRON-	PRP
6912	8451	10	in	in	IN
6912	8451	11	the	the	DT
6912	8451	12	bottom	bottom	NN
6912	8451	13	of	of	IN
6912	8451	14	sterilized	sterilize	VBN
6912	8451	15	jelly	jelly	JJ
6912	8451	16	glasses	glass	NNS
6912	8451	17	.	.	.
6912	8452	1	Pour	pour	VB
6912	8452	2	the	the	DT
6912	8452	3	hot	hot	JJ
6912	8452	4	jelly	jelly	NN
6912	8452	5	into	into	IN
6912	8452	6	the	the	DT
6912	8452	7	glasses	glass	NNS
6912	8452	8	and	and	CC
6912	8452	9	set	set	VBN
6912	8452	10	aside	aside	RB
6912	8452	11	to	to	IN
6912	8452	12	stiffen	stiffen	NNP
6912	8452	13	.	.	.
6912	8453	1	Then	then	RB
6912	8453	2	cover	cover	VB
6912	8453	3	and	and	CC
6912	8453	4	store	store	NN
6912	8453	5	.	.	.
6912	8454	1	It	-PRON-	PRP
6912	8454	2	is	be	VBZ
6912	8454	3	well	well	JJ
6912	8454	4	to	to	TO
6912	8454	5	store	store	VB
6912	8454	6	jelly	jelly	RB
6912	8454	7	in	in	IN
6912	8454	8	a	a	DT
6912	8454	9	cool	cool	JJ
6912	8454	10	,	,	,
6912	8454	11	dry	dry	JJ
6912	8454	12	,	,	,
6912	8454	13	and	and	CC
6912	8454	14	dark	dark	JJ
6912	8454	15	place	place	NN
6912	8454	16	.	.	.
6912	8455	1	The	the	DT
6912	8455	2	color	color	NN
6912	8455	3	of	of	IN
6912	8455	4	fruit	fruit	NN
6912	8455	5	sometimes	sometimes	RB
6912	8455	6	fades	fade	NNS
6912	8455	7	when	when	WRB
6912	8455	8	kept	keep	VBN
6912	8455	9	in	in	IN
6912	8455	10	a	a	DT
6912	8455	11	light	light	JJ
6912	8455	12	place	place	NN
6912	8455	13	.	.	.
6912	8456	1	Long	long	JJ
6912	8456	2	cooking	cooking	NN
6912	8456	3	of	of	IN
6912	8456	4	pectin	pectin	NN
6912	8456	5	changes	change	VBZ
6912	8456	6	it	-PRON-	PRP
6912	8456	7	into	into	IN
6912	8456	8	substances	substance	NNS
6912	8456	9	which	which	WDT
6912	8456	10	do	do	VBP
6912	8456	11	not	not	RB
6912	8456	12	have	have	VB
6912	8456	13	the	the	DT
6912	8456	14	property	property	NN
6912	8456	15	of	of	IN
6912	8456	16	jellying	jellying	NN
6912	8456	17	,	,	,
6912	8456	18	hence	hence	RB
6912	8456	19	,	,	,
6912	8456	20	make	make	VB
6912	8456	21	jelly	jelly	RB
6912	8456	22	in	in	RB
6912	8456	23	as	as	RB
6912	8456	24	short	short	JJ
6912	8456	25	a	a	DT
6912	8456	26	time	time	NN
6912	8456	27	as	as	IN
6912	8456	28	possible	possible	JJ
6912	8456	29	.	.	.
6912	8457	1	The	the	DT
6912	8457	2	purpose	purpose	NN
6912	8457	3	of	of	IN
6912	8457	4	heating	heat	VBG
6912	8457	5	the	the	DT
6912	8457	6	sugar	sugar	NN
6912	8457	7	is	be	VBZ
6912	8457	8	to	to	TO
6912	8457	9	hasten	hasten	VB
6912	8457	10	the	the	DT
6912	8457	11	process	process	NN
6912	8457	12	of	of	IN
6912	8457	13	jelly	jelly	NNP
6912	8457	14	making	make	VBG
6912	8457	15	.	.	.
6912	8458	1	The	the	DT
6912	8458	2	addition	addition	NN
6912	8458	3	of	of	IN
6912	8458	4	cold	cold	JJ
6912	8458	5	sugar	sugar	NN
6912	8458	6	would	would	MD
6912	8458	7	cool	cool	VB
6912	8458	8	the	the	DT
6912	8458	9	mixture	mixture	NN
6912	8458	10	and	and	CC
6912	8458	11	thus	thus	RB
6912	8458	12	prolong	prolong	VB
6912	8458	13	the	the	DT
6912	8458	14	process	process	NN
6912	8458	15	.	.	.
6912	8459	1	The	the	DT
6912	8459	2	addition	addition	NN
6912	8459	3	of	of	IN
6912	8459	4	too	too	RB
6912	8459	5	much	much	JJ
6912	8459	6	sugar	sugar	NN
6912	8459	7	is	be	VBZ
6912	8459	8	often	often	RB
6912	8459	9	the	the	DT
6912	8459	10	cause	cause	NN
6912	8459	11	of	of	IN
6912	8459	12	unsuccessful	unsuccessful	JJ
6912	8459	13	jelly	jelly	NN
6912	8459	14	making	make	VBG
6912	8459	15	.	.	.
6912	8460	1	Crystallization	crystallization	NN
6912	8460	2	of	of	IN
6912	8460	3	the	the	DT
6912	8460	4	sugar	sugar	NN
6912	8460	5	from	from	IN
6912	8460	6	the	the	DT
6912	8460	7	jelly	jelly	NNP
6912	8460	8	may	may	MD
6912	8460	9	result	result	VB
6912	8460	10	from	from	IN
6912	8460	11	an	an	DT
6912	8460	12	excess	excess	NN
6912	8460	13	of	of	IN
6912	8460	14	sugar	sugar	NN
6912	8460	15	.	.	.
6912	8461	1	The	the	DT
6912	8461	2	_	_	NNP
6912	8461	3	fruit	fruit	NN
6912	8461	4	pulp	pulp	NN
6912	8461	5	left	leave	VBN
6912	8461	6	in	in	IN
6912	8461	7	the	the	DT
6912	8461	8	jelly	jelly	JJ
6912	8461	9	bag	bag	NN
6912	8461	10	_	_	NNP
6912	8461	11	should	should	MD
6912	8461	12	be	be	VB
6912	8461	13	utilized	utilize	VBN
6912	8461	14	.	.	.
6912	8462	1	Marmalade	Marmalade	NNP
6912	8462	2	may	may	MD
6912	8462	3	be	be	VB
6912	8462	4	made	make	VBN
6912	8462	5	from	from	IN
6912	8462	6	it	-PRON-	PRP
6912	8462	7	,	,	,
6912	8462	8	or	or	CC
6912	8462	9	more	more	JJR
6912	8462	10	jelly	jelly	RB
6912	8462	11	can	can	MD
6912	8462	12	be	be	VB
6912	8462	13	prepared	prepare	VBN
6912	8462	14	from	from	IN
6912	8462	15	it	-PRON-	PRP
6912	8462	16	.	.	.
6912	8463	1	To	to	TO
6912	8463	2	accomplish	accomplish	VB
6912	8463	3	the	the	DT
6912	8463	4	latter	latter	JJ
6912	8463	5	,	,	,
6912	8463	6	add	add	VB
6912	8463	7	water	water	NN
6912	8463	8	to	to	IN
6912	8463	9	the	the	DT
6912	8463	10	fruit	fruit	NN
6912	8463	11	pulp	pulp	NN
6912	8463	12	(	(	-LRB-
6912	8463	13	enough	enough	JJ
6912	8463	14	to	to	TO
6912	8463	15	cover	cover	VB
6912	8463	16	)	)	-RRB-
6912	8463	17	,	,	,
6912	8463	18	mix	mix	VB
6912	8463	19	,	,	,
6912	8463	20	and	and	CC
6912	8463	21	heat	heat	VB
6912	8463	22	slowly	slowly	RB
6912	8463	23	until	until	IN
6912	8463	24	the	the	DT
6912	8463	25	boiling	boiling	NN
6912	8463	26	point	point	NN
6912	8463	27	is	be	VBZ
6912	8463	28	reached	reach	VBN
6912	8463	29	.	.	.
6912	8464	1	Strain	strain	VB
6912	8464	2	and	and	CC
6912	8464	3	prepare	prepare	VB
6912	8464	4	jelly	jelly	RB
6912	8464	5	from	from	IN
6912	8464	6	the	the	DT
6912	8464	7	juice	juice	NN
6912	8464	8	.	.	.
6912	8465	1	However	however	RB
6912	8465	2	,	,	,
6912	8465	3	more	more	JJR
6912	8465	4	cooking	cooking	NN
6912	8465	5	of	of	IN
6912	8465	6	the	the	DT
6912	8465	7	juice	juice	NN
6912	8465	8	before	before	IN
6912	8465	9	the	the	DT
6912	8465	10	sugar	sugar	NN
6912	8465	11	is	be	VBZ
6912	8465	12	added	add	VBN
6912	8465	13	is	be	VBZ
6912	8465	14	required	require	VBN
6912	8465	15	for	for	IN
6912	8465	16	the	the	DT
6912	8465	17	second	second	JJ
6912	8465	18	extraction	extraction	NN
6912	8465	19	,	,	,
6912	8465	20	since	since	IN
6912	8465	21	the	the	DT
6912	8465	22	juice	juice	NN
6912	8465	23	contains	contain	VBZ
6912	8465	24	so	so	RB
6912	8465	25	much	much	JJ
6912	8465	26	water	water	NN
6912	8465	27	.	.	.
6912	8466	1	The	the	DT
6912	8466	2	juice	juice	NN
6912	8466	3	extracted	extract	VBD
6912	8466	4	for	for	IN
6912	8466	5	a	a	DT
6912	8466	6	third	third	JJ
6912	8466	7	time	time	NN
6912	8466	8	from	from	IN
6912	8466	9	most	most	JJS
6912	8466	10	fruits	fruit	NNS
6912	8466	11	will	will	MD
6912	8466	12	contain	contain	VB
6912	8466	13	enough	enough	JJ
6912	8466	14	pectin	pectin	NN
6912	8466	15	for	for	IN
6912	8466	16	jelly	jelly	NNP
6912	8466	17	making	make	VBG
6912	8466	18	.	.	.
6912	8467	1	It	-PRON-	PRP
6912	8467	2	has	have	VBZ
6912	8467	3	been	be	VBN
6912	8467	4	found	find	VBN
6912	8467	5	that	that	IN
6912	8467	6	more	more	RBR
6912	8467	7	desirable	desirable	JJ
6912	8467	8	jelly	jelly	RB
6912	8467	9	can	can	MD
6912	8467	10	be	be	VB
6912	8467	11	obtained	obtain	VBN
6912	8467	12	by	by	IN
6912	8467	13	this	this	DT
6912	8467	14	method	method	NN
6912	8467	15	than	than	IN
6912	8467	16	by	by	IN
6912	8467	17	pressing	press	VBG
6912	8467	18	the	the	DT
6912	8467	19	juice	juice	NN
6912	8467	20	from	from	IN
6912	8467	21	the	the	DT
6912	8467	22	bag	bag	NN
6912	8467	23	and	and	CC
6912	8467	24	thus	thus	RB
6912	8467	25	obtaining	obtain	VBG
6912	8467	26	what	what	WP
6912	8467	27	is	be	VBZ
6912	8467	28	termed	term	VBN
6912	8467	29	"	"	``
6912	8467	30	second	second	JJ
6912	8467	31	quality	quality	NN
6912	8467	32	"	"	''
6912	8467	33	jelly	jelly	RB
6912	8467	34	.	.	.
6912	8468	1	FRUIT	FRUIT	NNP
6912	8468	2	JUICES	juice	NNS
6912	8468	3	WITHOUT	without	IN
6912	8468	4	SUGAR.--Extract	sugar.--extract	NN
6912	8468	5	the	the	DT
6912	8468	6	juice	juice	NN
6912	8468	7	from	from	IN
6912	8468	8	fruit	fruit	NN
6912	8468	9	as	as	IN
6912	8468	10	directed	direct	VBN
6912	8468	11	in	in	IN
6912	8468	12	_	_	NNP
6912	8468	13	General	General	NNP
6912	8468	14	Method	Method	NNP
6912	8468	15	of	of	IN
6912	8468	16	Jelly	Jelly	NNP
6912	8468	17	Making	Making	NNP
6912	8468	18	_	_	NNP
6912	8468	19	.	.	.
6912	8469	1	Do	do	VBP
6912	8469	2	not	not	RB
6912	8469	3	add	add	VB
6912	8469	4	sugar	sugar	NN
6912	8469	5	to	to	IN
6912	8469	6	the	the	DT
6912	8469	7	juice	juice	NN
6912	8469	8	.	.	.
6912	8470	1	Can	Can	MD
6912	8470	2	it	-PRON-	PRP
6912	8470	3	as	as	RB
6912	8470	4	directed	direct	VBN
6912	8470	5	in	in	IN
6912	8470	6	(	(	-LRB-
6912	8470	7	_	_	NNP
6912	8470	8	a	a	DT
6912	8470	9	_	_	NNP
6912	8470	10	)	)	-RRB-
6912	8470	11	or	or	CC
6912	8470	12	(	(	-LRB-
6912	8470	13	_	_	NNP
6912	8470	14	b	b	NNP
6912	8470	15	_	_	NNP
6912	8470	16	)	)	-RRB-
6912	8470	17	.	.	.
6912	8471	1	(	(	-LRB-
6912	8471	2	_	_	NNP
6912	8471	3	a	a	DT
6912	8471	4	_	_	NNP
6912	8471	5	)	)	-RRB-
6912	8471	6	Reheat	reheat	VB
6912	8471	7	until	until	IN
6912	8471	8	the	the	DT
6912	8471	9	boiling	boiling	NN
6912	8471	10	temperature	temperature	NN
6912	8471	11	is	be	VBZ
6912	8471	12	reached	reach	VBN
6912	8471	13	,	,	,
6912	8471	14	then	then	RB
6912	8471	15	pour	pour	VB
6912	8471	16	into	into	IN
6912	8471	17	sterilized	sterilize	VBN
6912	8471	18	jars	jar	NNS
6912	8471	19	.	.	.
6912	8472	1	Fill	fill	VB
6912	8472	2	to	to	IN
6912	8472	3	overflowing	overflowing	NN
6912	8472	4	and	and	CC
6912	8472	5	seal	seal	VB
6912	8472	6	.	.	.
6912	8473	1	(	(	-LRB-
6912	8473	2	_	_	NNP
6912	8473	3	b	b	NNP
6912	8473	4	_	_	NNP
6912	8473	5	)	)	-RRB-
6912	8473	6	Place	place	VB
6912	8473	7	the	the	DT
6912	8473	8	juice	juice	NN
6912	8473	9	in	in	IN
6912	8473	10	sterilized	sterilize	VBN
6912	8473	11	jars	jar	NNS
6912	8473	12	.	.	.
6912	8474	1	Partially	partially	RB
6912	8474	2	seal	seal	NN
6912	8474	3	and	and	CC
6912	8474	4	place	place	NN
6912	8474	5	in	in	IN
6912	8474	6	a	a	DT
6912	8474	7	water	water	NN
6912	8474	8	bath	bath	NN
6912	8474	9	having	have	VBG
6912	8474	10	the	the	DT
6912	8474	11	water	water	NN
6912	8474	12	reach	reach	VB
6912	8474	13	the	the	DT
6912	8474	14	neck	neck	NN
6912	8474	15	of	of	IN
6912	8474	16	the	the	DT
6912	8474	17	jar	jar	NN
6912	8474	18	.	.	.
6912	8475	1	Let	let	VB
6912	8475	2	it	-PRON-	PRP
6912	8475	3	cook	cook	VB
6912	8475	4	at	at	IN
6912	8475	5	a	a	DT
6912	8475	6	simmering	simmer	VBG
6912	8475	7	temperature	temperature	NN
6912	8475	8	from	from	IN
6912	8475	9	20	20	CD
6912	8475	10	to	to	TO
6912	8475	11	30	30	CD
6912	8475	12	minutes	minute	NNS
6912	8475	13	.	.	.
6912	8476	1	Remove	remove	VB
6912	8476	2	from	from	IN
6912	8476	3	the	the	DT
6912	8476	4	water	water	NN
6912	8476	5	bath	bath	NN
6912	8476	6	,	,	,
6912	8476	7	and	and	CC
6912	8476	8	seal	seal	VB
6912	8476	9	securely	securely	RB
6912	8476	10	.	.	.
6912	8477	1	In	in	IN
6912	8477	2	the	the	DT
6912	8477	3	winter	winter	NN
6912	8477	4	time	time	NN
6912	8477	5	or	or	CC
6912	8477	6	when	when	WRB
6912	8477	7	desired	desire	VBN
6912	8477	8	for	for	IN
6912	8477	9	use	use	NN
6912	8477	10	,	,	,
6912	8477	11	this	this	DT
6912	8477	12	fruit	fruit	NN
6912	8477	13	juice	juice	NN
6912	8477	14	may	may	MD
6912	8477	15	be	be	VB
6912	8477	16	made	make	VBN
6912	8477	17	into	into	IN
6912	8477	18	jelly	jelly	NNP
6912	8477	19	as	as	IN
6912	8477	20	directed	direct	VBN
6912	8477	21	in	in	IN
6912	8477	22	_	_	NNP
6912	8477	23	General	General	NNP
6912	8477	24	Method	Method	NNP
6912	8477	25	of	of	IN
6912	8477	26	Jelly	Jelly	NNP
6912	8477	27	Making	Making	NNP
6912	8477	28	_	_	NNP
6912	8477	29	,	,	,
6912	8477	30	or	or	CC
6912	8477	31	it	-PRON-	PRP
6912	8477	32	may	may	MD
6912	8477	33	be	be	VB
6912	8477	34	sweetened	sweeten	VBN
6912	8477	35	,	,	,
6912	8477	36	diluted	dilute	VBN
6912	8477	37	if	if	IN
6912	8477	38	necessary	necessary	JJ
6912	8477	39	,	,	,
6912	8477	40	and	and	CC
6912	8477	41	used	use	VBN
6912	8477	42	as	as	IN
6912	8477	43	a	a	DT
6912	8477	44	beverage	beverage	NN
6912	8477	45	.	.	.
6912	8478	1	This	this	DT
6912	8478	2	method	method	NN
6912	8478	3	of	of	IN
6912	8478	4	preserving	preserve	VBG
6912	8478	5	fruit	fruit	NN
6912	8478	6	juice	juice	NN
6912	8478	7	is	be	VBZ
6912	8478	8	especially	especially	RB
6912	8478	9	desirable	desirable	JJ
6912	8478	10	when	when	WRB
6912	8478	11	there	there	EX
6912	8478	12	is	be	VBZ
6912	8478	13	a	a	DT
6912	8478	14	scarcity	scarcity	NN
6912	8478	15	of	of	IN
6912	8478	16	sugar	sugar	NN
6912	8478	17	.	.	.
6912	8479	1	[	[	-LRB-
6912	8479	2	Illustration	illustration	NN
6912	8479	3	:	:	:
6912	8479	4	FIGURE	FIGURE	NNP
6912	8479	5	92	92	CD
6912	8479	6	-	-	HYPH
6912	8479	7	-THE	-the	NN
6912	8479	8	COMPOSITION	composition	NN
6912	8479	9	OF	of	IN
6912	8479	10	FRUITS	FRUITS	NNP
6912	8479	11	AND	and	CC
6912	8479	12	FRUIT	FRUIT	NNP
6912	8479	13	PRODUCTS	product	NNS
6912	8479	14	.	.	.
6912	8480	1	(	(	-LRB-
6912	8480	2	Revised	revise	VBN
6912	8480	3	edition	edition	NN
6912	8480	4	.	.	.
6912	8480	5	)	)	-RRB-
6912	8480	6	]	]	-RRB-
6912	8481	1	QUESTIONS	QUESTIONS	NNP
6912	8481	2	Note	note	VB
6912	8481	3	the	the	DT
6912	8481	4	difference	difference	NN
6912	8481	5	in	in	IN
6912	8481	6	the	the	DT
6912	8481	7	quantity	quantity	NN
6912	8481	8	of	of	IN
6912	8481	9	carbohydrates	carbohydrate	NNS
6912	8481	10	in	in	IN
6912	8481	11	Canned	Canned	NNP
6912	8481	12	Fruit	Fruit	NNP
6912	8481	13	and	and	CC
6912	8481	14	Fruit	Fruit	NNP
6912	8481	15	Jelly	Jelly	NNP
6912	8481	16	(	(	-LRB-
6912	8481	17	see	see	VB
6912	8481	18	Figure	Figure	NNP
6912	8481	19	92	92	CD
6912	8481	20	)	)	-RRB-
6912	8481	21	.	.	.
6912	8482	1	What	what	WDT
6912	8482	2	kind	kind	NN
6912	8482	3	of	of	IN
6912	8482	4	carbohydrate	carbohydrate	NN
6912	8482	5	is	be	VBZ
6912	8482	6	present	present	JJ
6912	8482	7	in	in	IN
6912	8482	8	greatest	great	JJS
6912	8482	9	quantity	quantity	NN
6912	8482	10	in	in	IN
6912	8482	11	these	these	DT
6912	8482	12	foods	food	NNS
6912	8482	13	?	?	.
6912	8483	1	To	to	IN
6912	8483	2	what	what	WP
6912	8483	3	is	be	VBZ
6912	8483	4	the	the	DT
6912	8483	5	difference	difference	NN
6912	8483	6	in	in	IN
6912	8483	7	flavor	flavor	NN
6912	8483	8	of	of	IN
6912	8483	9	Canned	Canned	NNP
6912	8483	10	Fruit	Fruit	NNP
6912	8483	11	and	and	CC
6912	8483	12	Fruit	Fruit	NNP
6912	8483	13	Jelly	Jelly	NNP
6912	8483	14	largely	largely	RB
6912	8483	15	due	due	JJ
6912	8483	16	?	?	.
6912	8484	1	What	what	WP
6912	8484	2	is	be	VBZ
6912	8484	3	the	the	DT
6912	8484	4	chief	chief	JJ
6912	8484	5	difference	difference	NN
6912	8484	6	in	in	IN
6912	8484	7	the	the	DT
6912	8484	8	processes	process	NNS
6912	8484	9	of	of	IN
6912	8484	10	jam	jam	NNP
6912	8484	11	making	making	NN
6912	8484	12	and	and	CC
6912	8484	13	jelly	jelly	RB
6912	8484	14	making	make	VBG
6912	8484	15	?	?	.
6912	8485	1	What	what	WP
6912	8485	2	is	be	VBZ
6912	8485	3	the	the	DT
6912	8485	4	result	result	NN
6912	8485	5	if	if	IN
6912	8485	6	too	too	RB
6912	8485	7	much	much	JJ
6912	8485	8	sugar	sugar	NN
6912	8485	9	is	be	VBZ
6912	8485	10	used	use	VBN
6912	8485	11	in	in	IN
6912	8485	12	jelly	jelly	RB
6912	8485	13	making	make	VBG
6912	8485	14	?	?	.
6912	8486	1	What	what	WP
6912	8486	2	is	be	VBZ
6912	8486	3	the	the	DT
6912	8486	4	result	result	NN
6912	8486	5	if	if	IN
6912	8486	6	jelly	jelly	NNP
6912	8486	7	is	be	VBZ
6912	8486	8	cooked	cook	VBN
6912	8486	9	too	too	RB
6912	8486	10	long	long	RB
6912	8486	11	?	?	.
6912	8487	1	Note	note	VB
6912	8487	2	the	the	DT
6912	8487	3	difference	difference	NN
6912	8487	4	in	in	IN
6912	8487	5	the	the	DT
6912	8487	6	methods	method	NNS
6912	8487	7	of	of	IN
6912	8487	8	sealing	seal	VBG
6912	8487	9	jams	jam	NNS
6912	8487	10	and	and	CC
6912	8487	11	jellies	jelly	NNS
6912	8487	12	.	.	.
6912	8488	1	Explain	explain	VB
6912	8488	2	.	.	.
6912	8489	1	LESSON	LESSON	NNP
6912	8489	2	CLXX	CLXX	NNS
6912	8489	3	PROCESSING	processing	NN
6912	8489	4	WITH	with	IN
6912	8489	5	VINEGAR	vinegar	NN
6912	8489	6	AND	and	CC
6912	8489	7	SPICES	spices	NN
6912	8489	8	--	--	:
6912	8489	9	RELISHES	RELISHES	NNP
6912	8489	10	SPICES	spice	NNS
6912	8489	11	AND	and	CC
6912	8489	12	VINEGAR	vinegar	RB
6912	8489	13	ARE	are	VBP
6912	8489	14	PRESERVATIVES	preservative	NNS
6912	8489	15	OF	of	IN
6912	8489	16	FOODS	FOODS	NNP
6912	8489	17	.	.	.
6912	8490	1	Not	not	RB
6912	8490	2	all	all	DT
6912	8490	3	spices	spice	NNS
6912	8490	4	,	,	,
6912	8490	5	however	however	RB
6912	8490	6	,	,	,
6912	8490	7	have	have	VBP
6912	8490	8	equal	equal	JJ
6912	8490	9	preservative	preservative	JJ
6912	8490	10	power	power	NN
6912	8490	11	.	.	.
6912	8491	1	It	-PRON-	PRP
6912	8491	2	has	have	VBZ
6912	8491	3	been	be	VBN
6912	8491	4	found	find	VBN
6912	8491	5	that	that	IN
6912	8491	6	cinnamon	cinnamon	NN
6912	8491	7	and	and	CC
6912	8491	8	cloves	clove	NNS
6912	8491	9	aid	aid	NN
6912	8491	10	in	in	IN
6912	8491	11	food	food	NN
6912	8491	12	preservation	preservation	NN
6912	8491	13	,	,	,
6912	8491	14	but	but	CC
6912	8491	15	that	that	IN
6912	8491	16	pepper	pepper	NN
6912	8491	17	and	and	CC
6912	8491	18	ginger	ginger	NN
6912	8491	19	have	have	VBP
6912	8491	20	very	very	RB
6912	8491	21	little	little	JJ
6912	8491	22	,	,	,
6912	8491	23	if	if	IN
6912	8491	24	any	any	DT
6912	8491	25	,	,	,
6912	8491	26	preservative	preservative	JJ
6912	8491	27	power	power	NN
6912	8491	28	.	.	.
6912	8492	1	In	in	IN
6912	8492	2	the	the	DT
6912	8492	3	lesson	lesson	NN
6912	8492	4	on	on	IN
6912	8492	5	_	_	NNP
6912	8492	6	Flavoring	Flavoring	NNP
6912	8492	7	Materials	Materials	NNPS
6912	8492	8	:	:	:
6912	8492	9	Food	Food	NNP
6912	8492	10	Adjuncts	Adjuncts	NNPS
6912	8492	11	_	_	NNP
6912	8492	12	,	,	,
6912	8492	13	it	-PRON-	PRP
6912	8492	14	was	be	VBD
6912	8492	15	mentioned	mention	VBN
6912	8492	16	that	that	IN
6912	8492	17	spices	spice	NNS
6912	8492	18	and	and	CC
6912	8492	19	condiments	condiment	NNS
6912	8492	20	should	should	MD
6912	8492	21	be	be	VB
6912	8492	22	used	use	VBN
6912	8492	23	sparingly	sparingly	RB
6912	8492	24	in	in	IN
6912	8492	25	the	the	DT
6912	8492	26	diet	diet	NN
6912	8492	27	,	,	,
6912	8492	28	hence	hence	RB
6912	8492	29	spiced	spice	VBN
6912	8492	30	fruits	fruit	NNS
6912	8492	31	and	and	CC
6912	8492	32	pickles	pickle	NNS
6912	8492	33	should	should	MD
6912	8492	34	have	have	VB
6912	8492	35	only	only	RB
6912	8492	36	occasional	occasional	JJ
6912	8492	37	use	use	NN
6912	8492	38	.	.	.
6912	8493	1	There	there	EX
6912	8493	2	is	be	VBZ
6912	8493	3	no	no	DT
6912	8493	4	doubt	doubt	NN
6912	8493	5	that	that	IN
6912	8493	6	lemon	lemon	NN
6912	8493	7	juice	juice	NN
6912	8493	8	or	or	CC
6912	8493	9	other	other	JJ
6912	8493	10	tart	tart	JJ
6912	8493	11	fruit	fruit	NN
6912	8493	12	juices	juice	NNS
6912	8493	13	are	be	VBP
6912	8493	14	better	well	JJR
6912	8493	15	sources	source	NNS
6912	8493	16	of	of	IN
6912	8493	17	acid	acid	NN
6912	8493	18	-	-	HYPH
6912	8493	19	satisfying	satisfy	VBG
6912	8493	20	materials	material	NNS
6912	8493	21	than	than	IN
6912	8493	22	vinegar	vinegar	NN
6912	8493	23	.	.	.
6912	8494	1	SPICED	SPICED	NNP
6912	8494	2	PEARS	PEARS	NNP
6912	8494	3	1/2	1/2	CD
6912	8494	4	peck	peck	NN
6912	8494	5	pears	pear	VBZ
6912	8494	6	3	3	CD
6912	8494	7	pounds	pound	NNS
6912	8494	8	sugar	sugar	NN
6912	8494	9	1	1	CD
6912	8494	10	pint	pint	NN
6912	8494	11	vinegar	vinegar	NN
6912	8494	12	1/2	1/2	CD
6912	8494	13	ounce	ounce	NN
6912	8494	14	ginger	ginger	NN
6912	8494	15	root	root	NN
6912	8494	16	Rind	Rind	NNP
6912	8494	17	of	of	IN
6912	8494	18	1/2	1/2	CD
6912	8494	19	lemon	lemon	NN
6912	8494	20	Whole	whole	JJ
6912	8494	21	allspice	allspice	JJ
6912	8494	22	Stick	Stick	NNP
6912	8494	23	cinnamon	cinnamon	NN
6912	8494	24	Whole	whole	JJ
6912	8494	25	cloves	clove	NNS
6912	8494	26	Cut	cut	VB
6912	8494	27	the	the	DT
6912	8494	28	pears	pear	NNS
6912	8494	29	in	in	IN
6912	8494	30	halves	half	NNS
6912	8494	31	,	,	,
6912	8494	32	remove	remove	VB
6912	8494	33	the	the	DT
6912	8494	34	seeds	seed	NNS
6912	8494	35	,	,	,
6912	8494	36	and	and	CC
6912	8494	37	pare	pare	NN
6912	8494	38	.	.	.
6912	8495	1	Into	into	IN
6912	8495	2	each	each	DT
6912	8495	3	piece	piece	NN
6912	8495	4	of	of	IN
6912	8495	5	pear	pear	NN
6912	8495	6	stick	stick	VB
6912	8495	7	two	two	CD
6912	8495	8	or	or	CC
6912	8495	9	three	three	CD
6912	8495	10	cloves	clove	NNS
6912	8495	11	.	.	.
6912	8496	1	Make	make	VB
6912	8496	2	a	a	DT
6912	8496	3	sirup	sirup	NN
6912	8496	4	of	of	IN
6912	8496	5	the	the	DT
6912	8496	6	vinegar	vinegar	NN
6912	8496	7	and	and	CC
6912	8496	8	sugar	sugar	NN
6912	8496	9	.	.	.
6912	8497	1	Divide	divide	VB
6912	8497	2	the	the	DT
6912	8497	3	cinnamon	cinnamon	NN
6912	8497	4	,	,	,
6912	8497	5	allspice	allspice	NN
6912	8497	6	,	,	,
6912	8497	7	and	and	CC
6912	8497	8	ginger	ginger	VB
6912	8497	9	into	into	IN
6912	8497	10	two	two	CD
6912	8497	11	parts	part	NNS
6912	8497	12	,	,	,
6912	8497	13	tie	tie	VB
6912	8497	14	in	in	IN
6912	8497	15	cheese-	cheese-	XX
6912	8497	16	cloth	cloth	NN
6912	8497	17	bags	bag	NNS
6912	8497	18	,	,	,
6912	8497	19	and	and	CC
6912	8497	20	add	add	VB
6912	8497	21	to	to	IN
6912	8497	22	the	the	DT
6912	8497	23	sirup	sirup	NN
6912	8497	24	.	.	.
6912	8498	1	When	when	WRB
6912	8498	2	the	the	DT
6912	8498	3	sirup	sirup	NN
6912	8498	4	begins	begin	VBZ
6912	8498	5	to	to	TO
6912	8498	6	simmer	simmer	VB
6912	8498	7	,	,	,
6912	8498	8	add	add	VB
6912	8498	9	the	the	DT
6912	8498	10	pears	pear	NNS
6912	8498	11	and	and	CC
6912	8498	12	lemon	lemon	NN
6912	8498	13	rind	rind	NN
6912	8498	14	;	;	:
6912	8498	15	bring	bring	VB
6912	8498	16	to	to	IN
6912	8498	17	the	the	DT
6912	8498	18	boiling	boiling	NN
6912	8498	19	point	point	NN
6912	8498	20	,	,	,
6912	8498	21	remove	remove	VBP
6912	8498	22	from	from	IN
6912	8498	23	the	the	DT
6912	8498	24	fire	fire	NN
6912	8498	25	,	,	,
6912	8498	26	and	and	CC
6912	8498	27	turn	turn	VB
6912	8498	28	into	into	IN
6912	8498	29	a	a	DT
6912	8498	30	stone	stone	NN
6912	8498	31	jar	jar	NN
6912	8498	32	.	.	.
6912	8499	1	Cover	cover	VB
6912	8499	2	and	and	CC
6912	8499	3	stand	stand	VB
6912	8499	4	in	in	IN
6912	8499	5	a	a	DT
6912	8499	6	cool	cool	JJ
6912	8499	7	place	place	NN
6912	8499	8	overnight	overnight	RB
6912	8499	9	.	.	.
6912	8500	1	Next	next	JJ
6912	8500	2	day	day	NN
6912	8500	3	bring	bring	VBP
6912	8500	4	the	the	DT
6912	8500	5	mixture	mixture	NN
6912	8500	6	to	to	IN
6912	8500	7	the	the	DT
6912	8500	8	boiling	boiling	NN
6912	8500	9	point	point	NN
6912	8500	10	,	,	,
6912	8500	11	again	again	RB
6912	8500	12	place	place	NN
6912	8500	13	in	in	IN
6912	8500	14	the	the	DT
6912	8500	15	stone	stone	NN
6912	8500	16	jar	jar	NN
6912	8500	17	and	and	CC
6912	8500	18	stand	stand	VB
6912	8500	19	overnight	overnight	RB
6912	8500	20	.	.	.
6912	8501	1	The	the	DT
6912	8501	2	following	follow	VBG
6912	8501	3	day	day	NN
6912	8501	4	heat	heat	NN
6912	8501	5	as	as	IN
6912	8501	6	before	before	RB
6912	8501	7	.	.	.
6912	8502	1	Do	do	VB
6912	8502	2	this	this	DT
6912	8502	3	for	for	IN
6912	8502	4	five	five	CD
6912	8502	5	consecutive	consecutive	JJ
6912	8502	6	days	day	NNS
6912	8502	7	.	.	.
6912	8503	1	The	the	DT
6912	8503	2	last	last	JJ
6912	8503	3	day	day	NN
6912	8503	4	,	,	,
6912	8503	5	remove	remove	VB
6912	8503	6	the	the	DT
6912	8503	7	fruit	fruit	NN
6912	8503	8	from	from	IN
6912	8503	9	the	the	DT
6912	8503	10	sirup	sirup	NN
6912	8503	11	,	,	,
6912	8503	12	heat	heat	VB
6912	8503	13	the	the	DT
6912	8503	14	sirup	sirup	NN
6912	8503	15	and	and	CC
6912	8503	16	evaporate	evaporate	VB
6912	8503	17	it	-PRON-	PRP
6912	8503	18	until	until	IN
6912	8503	19	there	there	EX
6912	8503	20	is	be	VBZ
6912	8503	21	just	just	RB
6912	8503	22	enough	enough	JJ
6912	8503	23	to	to	TO
6912	8503	24	cover	cover	VB
6912	8503	25	the	the	DT
6912	8503	26	fruit	fruit	NN
6912	8503	27	.	.	.
6912	8504	1	Add	add	VB
6912	8504	2	the	the	DT
6912	8504	3	fruit	fruit	NN
6912	8504	4	to	to	IN
6912	8504	5	the	the	DT
6912	8504	6	hot	hot	JJ
6912	8504	7	sirup	sirup	NN
6912	8504	8	,	,	,
6912	8504	9	heat	heat	NN
6912	8504	10	to	to	IN
6912	8504	11	the	the	DT
6912	8504	12	boiling	boiling	NN
6912	8504	13	point	point	NN
6912	8504	14	,	,	,
6912	8504	15	then	then	RB
6912	8504	16	put	put	VBD
6912	8504	17	in	in	RP
6912	8504	18	stone	stone	NN
6912	8504	19	or	or	CC
6912	8504	20	glass	glass	NN
6912	8504	21	jars	jar	NNS
6912	8504	22	or	or	CC
6912	8504	23	tumblers	tumbler	NNS
6912	8504	24	.	.	.
6912	8505	1	The	the	DT
6912	8505	2	pears	pear	NNS
6912	8505	3	may	may	MD
6912	8505	4	be	be	VB
6912	8505	5	finished	finish	VBN
6912	8505	6	in	in	IN
6912	8505	7	one	one	CD
6912	8505	8	day	day	NN
6912	8505	9	as	as	IN
6912	8505	10	follows	follow	VBZ
6912	8505	11	:	:	:
6912	8505	12	Cook	cook	VB
6912	8505	13	the	the	DT
6912	8505	14	fruit	fruit	NN
6912	8505	15	until	until	IN
6912	8505	16	tender	tender	NN
6912	8505	17	,	,	,
6912	8505	18	then	then	RB
6912	8505	19	remove	remove	VB
6912	8505	20	it	-PRON-	PRP
6912	8505	21	,	,	,
6912	8505	22	evaporate	evaporate	VB
6912	8505	23	the	the	DT
6912	8505	24	sirup	sirup	NN
6912	8505	25	,	,	,
6912	8505	26	add	add	VB
6912	8505	27	the	the	DT
6912	8505	28	fruit	fruit	NN
6912	8505	29	,	,	,
6912	8505	30	reheat	reheat	VB
6912	8505	31	again	again	RB
6912	8505	32	,	,	,
6912	8505	33	and	and	CC
6912	8505	34	finish	finish	VB
6912	8505	35	as	as	IN
6912	8505	36	above	above	RB
6912	8505	37	.	.	.
6912	8506	1	Fruit	fruit	NN
6912	8506	2	prepared	prepare	VBN
6912	8506	3	by	by	IN
6912	8506	4	the	the	DT
6912	8506	5	first	first	JJ
6912	8506	6	method	method	NN
6912	8506	7	has	have	VBZ
6912	8506	8	a	a	DT
6912	8506	9	finer	fine	JJR
6912	8506	10	flavor	flavor	NN
6912	8506	11	.	.	.
6912	8507	1	TOMATO	tomato	NN
6912	8507	2	CATSUP	catsup	NN
6912	8507	3	12	12	CD
6912	8507	4	ripe	ripe	NN
6912	8507	5	tomatoes	tomato	NNS
6912	8507	6	2	2	CD
6912	8507	7	large	large	JJ
6912	8507	8	onions	onion	NNS
6912	8507	9	2	2	CD
6912	8507	10	green	green	JJ
6912	8507	11	peppers	pepper	NNS
6912	8507	12	2	2	CD
6912	8507	13	tablespoonfuls	tablespoonful	NNS
6912	8507	14	salt	salt	NN
6912	8507	15	4	4	CD
6912	8507	16	tablespoonfuls	tablespoonful	NNS
6912	8507	17	brown	brown	NNP
6912	8507	18	sugar	sugar	NN
6912	8507	19	2	2	CD
6912	8507	20	tablespoonfuls	tablespoonful	NNS
6912	8507	21	ginger	ginger	NN
6912	8507	22	1	1	CD
6912	8507	23	tablespoonful	tablespoonful	JJ
6912	8507	24	cinnamon	cinnamon	NN
6912	8507	25	1	1	CD
6912	8507	26	tablespoonful	tablespoonful	JJ
6912	8507	27	mustard	mustard	NN
6912	8507	28	1	1	CD
6912	8507	29	nutmeg	nutmeg	NNS
6912	8507	30	grated	grate	VBD
6912	8507	31	1	1	CD
6912	8507	32	pint	pint	NN
6912	8507	33	vinegar	vinegar	NN
6912	8507	34	Peel	Peel	VBG
6912	8507	35	the	the	DT
6912	8507	36	tomatoes	tomato	NNS
6912	8507	37	and	and	CC
6912	8507	38	onions	onion	NNS
6912	8507	39	.	.	.
6912	8508	1	Chop	chop	VB
6912	8508	2	the	the	DT
6912	8508	3	onions	onion	NNS
6912	8508	4	and	and	CC
6912	8508	5	peppers	pepper	NNS
6912	8508	6	fine	fine	JJ
6912	8508	7	.	.	.
6912	8509	1	Cook	cook	VB
6912	8509	2	all	all	PDT
6912	8509	3	the	the	DT
6912	8509	4	ingredients	ingredient	NNS
6912	8509	5	together	together	RB
6912	8509	6	for	for	IN
6912	8509	7	3	3	CD
6912	8509	8	hours	hour	NNS
6912	8509	9	,	,	,
6912	8509	10	or	or	CC
6912	8509	11	until	until	IN
6912	8509	12	soft	soft	JJ
6912	8509	13	and	and	CC
6912	8509	14	broken	broken	JJ
6912	8509	15	.	.	.
6912	8510	1	Stir	stir	VB
6912	8510	2	frequently	frequently	RB
6912	8510	3	.	.	.
6912	8511	1	Bottle	bottle	VB
6912	8511	2	and	and	CC
6912	8511	3	seal	seal	VB
6912	8511	4	while	while	IN
6912	8511	5	hot	hot	JJ
6912	8511	6	.	.	.
6912	8512	1	The	the	DT
6912	8512	2	mixture	mixture	NN
6912	8512	3	may	may	MD
6912	8512	4	be	be	VB
6912	8512	5	strained	strain	VBN
6912	8512	6	before	before	IN
6912	8512	7	bottling	bottle	VBG
6912	8512	8	.	.	.
6912	8513	1	CELERY	celery	VB
6912	8513	2	SAUCE	SAUCE	VBD
6912	8513	3	20	20	CD
6912	8513	4	large	large	JJ
6912	8513	5	ripe	ripe	JJ
6912	8513	6	tomatoes	tomato	NNS
6912	8513	7	6	6	CD
6912	8513	8	large	large	JJ
6912	8513	9	onions	onion	NNS
6912	8513	10	4	4	CD
6912	8513	11	large	large	JJ
6912	8513	12	stalks	stalk	NNS
6912	8513	13	celery	celery	NN
6912	8513	14	3/4	3/4	CD
6912	8513	15	cupful	cupful	JJ
6912	8513	16	sugar	sugar	NN
6912	8513	17	1	1	CD
6912	8513	18	large	large	JJ
6912	8513	19	red	red	JJ
6912	8513	20	pepper	pepper	NN
6912	8513	21	4	4	CD
6912	8513	22	tablespoonfuls	tablespoonful	NNS
6912	8513	23	salt	salt	NN
6912	8513	24	2	2	CD
6912	8513	25	cupfuls	cupful	NNS
6912	8513	26	vinegar	vinegar	NN
6912	8513	27	Chop	Chop	NNP
6912	8513	28	the	the	DT
6912	8513	29	vegetables	vegetable	NNS
6912	8513	30	,	,	,
6912	8513	31	add	add	VB
6912	8513	32	the	the	DT
6912	8513	33	salt	salt	NN
6912	8513	34	and	and	CC
6912	8513	35	vinegar	vinegar	NN
6912	8513	36	,	,	,
6912	8513	37	and	and	CC
6912	8513	38	cook	cook	NN
6912	8513	39	for	for	IN
6912	8513	40	2	2	CD
6912	8513	41	hours	hour	NNS
6912	8513	42	.	.	.
6912	8514	1	Then	then	RB
6912	8514	2	add	add	VB
6912	8514	3	the	the	DT
6912	8514	4	sugar	sugar	NN
6912	8514	5	.	.	.
6912	8515	1	Allow	allow	VB
6912	8515	2	it	-PRON-	PRP
6912	8515	3	to	to	TO
6912	8515	4	reach	reach	VB
6912	8515	5	the	the	DT
6912	8515	6	boiling	boiling	NN
6912	8515	7	point	point	NN
6912	8515	8	again	again	RB
6912	8515	9	.	.	.
6912	8516	1	Turn	turn	VB
6912	8516	2	into	into	IN
6912	8516	3	sterilized	sterilize	VBN
6912	8516	4	bottles	bottle	NNS
6912	8516	5	or	or	CC
6912	8516	6	jars	jar	NNS
6912	8516	7	,	,	,
6912	8516	8	and	and	CC
6912	8516	9	seal	seal	NN
6912	8516	10	.	.	.
6912	8517	1	OIL	OIL	NNP
6912	8517	2	PICKLES	PICKLES	NNP
6912	8517	3	2	2	CD
6912	8517	4	dozen	dozen	NN
6912	8517	5	small	small	JJ
6912	8517	6	cucumbers	cucumber	NNS
6912	8517	7	2	2	CD
6912	8517	8	dozen	dozen	NN
6912	8517	9	small	small	JJ
6912	8517	10	onions	onion	NNS
6912	8517	11	1/2	1/2	CD
6912	8517	12	cupful	cupful	JJ
6912	8517	13	olive	olive	NN
6912	8517	14	oil	oil	NN
6912	8517	15	1/4	1/4	CD
6912	8517	16	cupful	cupful	JJ
6912	8517	17	sugar	sugar	NN
6912	8517	18	1	1	CD
6912	8517	19	pint	pint	NN
6912	8517	20	vinegar	vinegar	NN
6912	8517	21	1/3	1/3	CD
6912	8517	22	cupful	cupful	JJ
6912	8517	23	salt	salt	NN
6912	8517	24	1/4	1/4	CD
6912	8517	25	cupful	cupful	JJ
6912	8517	26	mustard	mustard	NN
6912	8517	27	seed	seed	NN
6912	8517	28	1	1	CD
6912	8517	29	pint	pint	NN
6912	8517	30	vinegar	vinegar	NN
6912	8517	31	1	1	CD
6912	8517	32	teaspoonful	teaspoonful	JJ
6912	8517	33	celery	celery	NN
6912	8517	34	seed	seed	NN
6912	8517	35	Scrub	Scrub	NNP
6912	8517	36	the	the	DT
6912	8517	37	cucumbers	cucumber	NNS
6912	8517	38	.	.	.
6912	8518	1	Cut	cut	VB
6912	8518	2	them	-PRON-	PRP
6912	8518	3	(	(	-LRB-
6912	8518	4	without	without	IN
6912	8518	5	paring	pare	VBG
6912	8518	6	)	)	-RRB-
6912	8518	7	into	into	IN
6912	8518	8	thin	thin	JJ
6912	8518	9	slices	slice	NNS
6912	8518	10	.	.	.
6912	8519	1	Wash	wash	VB
6912	8519	2	and	and	CC
6912	8519	3	cut	cut	VB
6912	8519	4	the	the	DT
6912	8519	5	onions	onion	NNS
6912	8519	6	into	into	IN
6912	8519	7	thin	thin	JJ
6912	8519	8	slices	slice	NNS
6912	8519	9	.	.	.
6912	8520	1	Mix	mix	VB
6912	8520	2	the	the	DT
6912	8520	3	salt	salt	NN
6912	8520	4	with	with	IN
6912	8520	5	these	these	DT
6912	8520	6	vegetables	vegetable	NNS
6912	8520	7	(	(	-LRB-
6912	8520	8	to	to	TO
6912	8520	9	extract	extract	VB
6912	8520	10	moisture	moisture	NN
6912	8520	11	)	)	-RRB-
6912	8520	12	,	,	,
6912	8520	13	and	and	CC
6912	8520	14	let	let	VB
6912	8520	15	the	the	DT
6912	8520	16	mixture	mixture	NN
6912	8520	17	stand	stand	VB
6912	8520	18	over	over	IN
6912	8520	19	night	night	NN
6912	8520	20	.	.	.
6912	8521	1	Then	then	RB
6912	8521	2	drain	drain	VB
6912	8521	3	the	the	DT
6912	8521	4	moisture	moisture	NN
6912	8521	5	from	from	IN
6912	8521	6	the	the	DT
6912	8521	7	vegetables	vegetable	NNS
6912	8521	8	so	so	IN
6912	8521	9	that	that	IN
6912	8521	10	the	the	DT
6912	8521	11	vinegar	vinegar	NN
6912	8521	12	may	may	MD
6912	8521	13	not	not	RB
6912	8521	14	be	be	VB
6912	8521	15	diluted	dilute	VBN
6912	8521	16	.	.	.
6912	8522	1	Mix	mix	VB
6912	8522	2	the	the	DT
6912	8522	3	remaining	remain	VBG
6912	8522	4	ingredients	ingredient	NNS
6912	8522	5	.	.	.
6912	8523	1	Pour	pour	VB
6912	8523	2	the	the	DT
6912	8523	3	mixture	mixture	NN
6912	8523	4	over	over	IN
6912	8523	5	the	the	DT
6912	8523	6	onions	onion	NNS
6912	8523	7	and	and	CC
6912	8523	8	cucumbers	cucumber	NNS
6912	8523	9	.	.	.
6912	8524	1	Mix	mix	VB
6912	8524	2	well	well	RB
6912	8524	3	,	,	,
6912	8524	4	cover	cover	VB
6912	8524	5	,	,	,
6912	8524	6	and	and	CC
6912	8524	7	set	set	VBD
6912	8524	8	aside	aside	RB
6912	8524	9	for	for	IN
6912	8524	10	a	a	DT
6912	8524	11	few	few	JJ
6912	8524	12	hours	hour	NNS
6912	8524	13	.	.	.
6912	8525	1	Then	then	RB
6912	8525	2	pour	pour	VB
6912	8525	3	into	into	IN
6912	8525	4	sterilized	sterilize	VBN
6912	8525	5	jars	jar	NNS
6912	8525	6	.	.	.
6912	8526	1	Fill	fill	VB
6912	8526	2	the	the	DT
6912	8526	3	jar	jar	NN
6912	8526	4	with	with	IN
6912	8526	5	liquid	liquid	NN
6912	8526	6	.	.	.
6912	8527	1	(	(	-LRB-
6912	8527	2	If	if	IN
6912	8527	3	necessary	necessary	JJ
6912	8527	4	,	,	,
6912	8527	5	more	more	JJR
6912	8527	6	vinegar	vinegar	NN
6912	8527	7	may	may	MD
6912	8527	8	be	be	VB
6912	8527	9	used	use	VBN
6912	8527	10	.	.	.
6912	8527	11	)	)	-RRB-
6912	8528	1	To	to	TO
6912	8528	2	drive	drive	VB
6912	8528	3	out	out	RP
6912	8528	4	the	the	DT
6912	8528	5	air	air	NN
6912	8528	6	,	,	,
6912	8528	7	place	place	VB
6912	8528	8	the	the	DT
6912	8528	9	jars	jar	NNS
6912	8528	10	(	(	-LRB-
6912	8528	11	with	with	IN
6912	8528	12	covers	cover	NNS
6912	8528	13	loosely	loosely	RB
6912	8528	14	adjusted	adjust	VBN
6912	8528	15	)	)	-RRB-
6912	8528	16	in	in	IN
6912	8528	17	a	a	DT
6912	8528	18	water	water	NN
6912	8528	19	bath	bath	NN
6912	8528	20	at	at	IN
6912	8528	21	simmering	simmer	VBG
6912	8528	22	temperature	temperature	NN
6912	8528	23	(	(	-LRB-
6912	8528	24	180	180	CD
6912	8528	25	degrees	degree	NNS
6912	8528	26	F.	F.	NNP
6912	8528	27	)	)	-RRB-
6912	8528	28	and	and	CC
6912	8528	29	heat	heat	NN
6912	8528	30	at	at	IN
6912	8528	31	this	this	DT
6912	8528	32	temperature	temperature	NN
6912	8528	33	for	for	IN
6912	8528	34	15	15	CD
6912	8528	35	minutes	minute	NNS
6912	8528	36	.	.	.
6912	8529	1	Remove	remove	VB
6912	8529	2	from	from	IN
6912	8529	3	the	the	DT
6912	8529	4	water	water	NN
6912	8529	5	bath	bath	NN
6912	8529	6	and	and	CC
6912	8529	7	seal	seal	NN
6912	8529	8	.	.	.
6912	8530	1	TO	to	TO
6912	8530	2	SEAL	SEAL	NNP
6912	8530	3	BOTTLES.--Melt	bottles.--melt	JJ
6912	8530	4	together	together	RB
6912	8530	5	,	,	,
6912	8530	6	over	over	IN
6912	8530	7	hot	hot	JJ
6912	8530	8	water	water	NN
6912	8530	9	,	,	,
6912	8530	10	equal	equal	JJ
6912	8530	11	parts	part	NNS
6912	8530	12	of	of	IN
6912	8530	13	shoemaker	shoemaker	NN
6912	8530	14	's	's	POS
6912	8530	15	wax	wax	NN
6912	8530	16	and	and	CC
6912	8530	17	resin	resin	NN
6912	8530	18	.	.	.
6912	8531	1	When	when	WRB
6912	8531	2	liquefied	liquefy	VBN
6912	8531	3	,	,	,
6912	8531	4	dip	dip	VB
6912	8531	5	the	the	DT
6912	8531	6	tops	top	NNS
6912	8531	7	of	of	IN
6912	8531	8	corked	cork	VBN
6912	8531	9	bottles	bottle	NNS
6912	8531	10	into	into	IN
6912	8531	11	it	-PRON-	PRP
6912	8531	12	.	.	.
6912	8532	1	Corks	cork	NNS
6912	8532	2	in	in	IN
6912	8532	3	bottles	bottle	NNS
6912	8532	4	may	may	MD
6912	8532	5	be	be	VB
6912	8532	6	dipped	dip	VBN
6912	8532	7	also	also	RB
6912	8532	8	in	in	IN
6912	8532	9	hot	hot	JJ
6912	8532	10	paraffin	paraffin	NN
6912	8532	11	.	.	.
6912	8533	1	Dip	dip	VB
6912	8533	2	several	several	JJ
6912	8533	3	times	time	NNS
6912	8533	4	.	.	.
6912	8534	1	QUESTIONS	questions	VB
6912	8534	2	What	what	WP
6912	8534	3	is	be	VBZ
6912	8534	4	the	the	DT
6912	8534	5	objection	objection	NN
6912	8534	6	to	to	IN
6912	8534	7	excessive	excessive	JJ
6912	8534	8	use	use	NN
6912	8534	9	of	of	IN
6912	8534	10	spiced	spice	VBN
6912	8534	11	foods	food	NNS
6912	8534	12	?	?	.
6912	8535	1	Name	name	VB
6912	8535	2	some	some	DT
6912	8535	3	substitutes	substitute	NNS
6912	8535	4	for	for	IN
6912	8535	5	pickles	pickle	NNS
6912	8535	6	.	.	.
6912	8536	1	Why	why	WRB
6912	8536	2	is	be	VBZ
6912	8536	3	an	an	DT
6912	8536	4	excessive	excessive	JJ
6912	8536	5	or	or	CC
6912	8536	6	continuous	continuous	JJ
6912	8536	7	use	use	NN
6912	8536	8	of	of	IN
6912	8536	9	pickles	pickle	NNS
6912	8536	10	objectionable	objectionable	JJ
6912	8536	11	in	in	IN
6912	8536	12	diet	diet	NN
6912	8536	13	?	?	.
6912	8537	1	LESSON	LESSON	NNP
6912	8537	2	CLXXI	CLXXI	NNP
6912	8537	3	CANNED	canned	NN
6912	8537	4	VEGETABLES	vegetables	NN
6912	8537	5	MICROORGANISMS	microorganism	VBN
6912	8537	6	IN	in	IN
6912	8537	7	THE	the	DT
6912	8537	8	SPORE	spore	NN
6912	8537	9	FORM.--Many	form.--many	JJ
6912	8537	10	microorganisms	microorganism	NNS
6912	8537	11	are	be	VBP
6912	8537	12	destroyed	destroy	VBN
6912	8537	13	by	by	IN
6912	8537	14	heating	heat	VBG
6912	8537	15	them	-PRON-	PRP
6912	8537	16	for	for	IN
6912	8537	17	a	a	DT
6912	8537	18	few	few	JJ
6912	8537	19	minutes	minute	NNS
6912	8537	20	to	to	IN
6912	8537	21	boiling	boil	VBG
6912	8537	22	temperature	temperature	NN
6912	8537	23	.	.	.
6912	8538	1	However	however	RB
6912	8538	2	,	,	,
6912	8538	3	some	some	DT
6912	8538	4	microorganisms	microorganism	NNS
6912	8538	5	have	have	VBP
6912	8538	6	a	a	DT
6912	8538	7	peculiar	peculiar	JJ
6912	8538	8	power	power	NN
6912	8538	9	of	of	IN
6912	8538	10	retaining	retain	VBG
6912	8538	11	life	life	NN
6912	8538	12	under	under	IN
6912	8538	13	most	most	JJS
6912	8538	14	adverse	adverse	JJ
6912	8538	15	conditions	condition	NNS
6912	8538	16	.	.	.
6912	8539	1	When	when	WRB
6912	8539	2	subjected	subject	VBN
6912	8539	3	to	to	IN
6912	8539	4	extreme	extreme	JJ
6912	8539	5	heat	heat	NN
6912	8539	6	or	or	CC
6912	8539	7	cold	cold	JJ
6912	8539	8	,	,	,
6912	8539	9	intense	intense	JJ
6912	8539	10	drying	drying	NN
6912	8539	11	,	,	,
6912	8539	12	or	or	CC
6912	8539	13	when	when	WRB
6912	8539	14	there	there	EX
6912	8539	15	is	be	VBZ
6912	8539	16	lack	lack	NN
6912	8539	17	of	of	IN
6912	8539	18	food	food	NN
6912	8539	19	,	,	,
6912	8539	20	certain	certain	JJ
6912	8539	21	microorganisms	microorganism	NNS
6912	8539	22	assume	assume	VBP
6912	8539	23	a	a	DT
6912	8539	24	spore	spore	NN
6912	8539	25	form	form	NN
6912	8539	26	,	,	,
6912	8539	27	_	_	NNP
6912	8539	28	i.e.	i.e.	FW
6912	8539	29	_	_	NNP
6912	8539	30	they	-PRON-	PRP
6912	8539	31	cease	cease	VBP
6912	8539	32	growing	grow	VBG
6912	8539	33	and	and	CC
6912	8539	34	reproducing	reproduce	VBG
6912	8539	35	,	,	,
6912	8539	36	and	and	CC
6912	8539	37	are	be	VBP
6912	8539	38	able	able	JJ
6912	8539	39	to	to	TO
6912	8539	40	undergo	undergo	VB
6912	8539	41	conditions	condition	NNS
6912	8539	42	which	which	WDT
6912	8539	43	would	would	MD
6912	8539	44	readily	readily	RB
6912	8539	45	kill	kill	VB
6912	8539	46	microorganisms	microorganism	NNS
6912	8539	47	in	in	IN
6912	8539	48	the	the	DT
6912	8539	49	active	active	JJ
6912	8539	50	form	form	NN
6912	8539	51	.	.	.
6912	8540	1	Some	some	DT
6912	8540	2	microorganisms	microorganism	NNS
6912	8540	3	in	in	IN
6912	8540	4	the	the	DT
6912	8540	5	spore	spore	NN
6912	8540	6	form	form	NN
6912	8540	7	are	be	VBP
6912	8540	8	able	able	JJ
6912	8540	9	to	to	TO
6912	8540	10	resist	resist	VB
6912	8540	11	the	the	DT
6912	8540	12	temperature	temperature	NN
6912	8540	13	of	of	IN
6912	8540	14	boiling	boil	VBG
6912	8540	15	water	water	NN
6912	8540	16	for	for	IN
6912	8540	17	an	an	DT
6912	8540	18	hour	hour	NN
6912	8540	19	or	or	CC
6912	8540	20	longer	long	JJR
6912	8540	21	.	.	.
6912	8541	1	Then	then	RB
6912	8541	2	as	as	RB
6912	8541	3	soon	soon	RB
6912	8541	4	as	as	IN
6912	8541	5	the	the	DT
6912	8541	6	adverse	adverse	JJ
6912	8541	7	conditions	condition	NNS
6912	8541	8	mentioned	mention	VBN
6912	8541	9	above	above	RB
6912	8541	10	are	be	VBP
6912	8541	11	removed	remove	VBN
6912	8541	12	,	,	,
6912	8541	13	the	the	DT
6912	8541	14	microorganisms	microorganism	NNS
6912	8541	15	assume	assume	VBP
6912	8541	16	active	active	JJ
6912	8541	17	form	form	NN
6912	8541	18	and	and	CC
6912	8541	19	begin	begin	VB
6912	8541	20	to	to	TO
6912	8541	21	grow	grow	VB
6912	8541	22	and	and	CC
6912	8541	23	reproduce	reproduce	VB
6912	8541	24	.	.	.
6912	8542	1	In	in	IN
6912	8542	2	the	the	DT
6912	8542	3	growing	grow	VBG
6912	8542	4	state	state	NN
6912	8542	5	,	,	,
6912	8542	6	their	-PRON-	PRP$
6912	8542	7	destruction	destruction	NN
6912	8542	8	is	be	VBZ
6912	8542	9	not	not	RB
6912	8542	10	so	so	RB
6912	8542	11	difficult	difficult	JJ
6912	8542	12	.	.	.
6912	8543	1	Some	some	DT
6912	8543	2	of	of	IN
6912	8543	3	the	the	DT
6912	8543	4	microorganisms	microorganism	NNS
6912	8543	5	in	in	IN
6912	8543	6	certain	certain	JJ
6912	8543	7	foods	food	NNS
6912	8543	8	,	,	,
6912	8543	9	especially	especially	RB
6912	8543	10	vegetables	vegetable	NNS
6912	8543	11	and	and	CC
6912	8543	12	fruits	fruit	NNS
6912	8543	13	grown	grow	VBN
6912	8543	14	in	in	IN
6912	8543	15	a	a	DT
6912	8543	16	dry	dry	JJ
6912	8543	17	season	season	NN
6912	8543	18	,	,	,
6912	8543	19	are	be	VBP
6912	8543	20	capable	capable	JJ
6912	8543	21	of	of	IN
6912	8543	22	spore	spore	NN
6912	8543	23	formation	formation	NN
6912	8543	24	.	.	.
6912	8544	1	When	when	WRB
6912	8544	2	microorganisms	microorganism	NNS
6912	8544	3	in	in	IN
6912	8544	4	spore	spore	NN
6912	8544	5	form	form	NN
6912	8544	6	do	do	VBP
6912	8544	7	exist	exist	VB
6912	8544	8	in	in	IN
6912	8544	9	foods	food	NNS
6912	8544	10	that	that	WDT
6912	8544	11	are	be	VBP
6912	8544	12	to	to	TO
6912	8544	13	be	be	VB
6912	8544	14	canned	can	VBN
6912	8544	15	,	,	,
6912	8544	16	or	or	CC
6912	8544	17	the	the	DT
6912	8544	18	microorganisms	microorganism	NNS
6912	8544	19	change	change	VBP
6912	8544	20	into	into	IN
6912	8544	21	spore	spore	NN
6912	8544	22	form	form	NN
6912	8544	23	during	during	IN
6912	8544	24	the	the	DT
6912	8544	25	canning	canning	NN
6912	8544	26	process	process	NN
6912	8544	27	,	,	,
6912	8544	28	the	the	DT
6912	8544	29	microorganisms	microorganism	NNS
6912	8544	30	may	may	MD
6912	8544	31	not	not	RB
6912	8544	32	be	be	VB
6912	8544	33	destroyed	destroy	VBN
6912	8544	34	by	by	IN
6912	8544	35	the	the	DT
6912	8544	36	time	time	NN
6912	8544	37	the	the	DT
6912	8544	38	ordinary	ordinary	JJ
6912	8544	39	process	process	NN
6912	8544	40	of	of	IN
6912	8544	41	canning	canning	NN
6912	8544	42	is	be	VBZ
6912	8544	43	completed	complete	VBN
6912	8544	44	.	.	.
6912	8545	1	If	if	IN
6912	8545	2	such	such	JJ
6912	8545	3	is	be	VBZ
6912	8545	4	the	the	DT
6912	8545	5	case	case	NN
6912	8545	6	,	,	,
6912	8545	7	when	when	WRB
6912	8545	8	the	the	DT
6912	8545	9	canned	can	VBN
6912	8545	10	foods	food	NNS
6912	8545	11	are	be	VBP
6912	8545	12	cooled	cool	VBN
6912	8545	13	and	and	CC
6912	8545	14	the	the	DT
6912	8545	15	conditions	condition	NNS
6912	8545	16	are	be	VBP
6912	8545	17	favorable	favorable	JJ
6912	8545	18	for	for	IN
6912	8545	19	growth	growth	NN
6912	8545	20	,	,	,
6912	8545	21	the	the	DT
6912	8545	22	microorganisms	microorganism	NNS
6912	8545	23	assume	assume	VBP
6912	8545	24	active	active	JJ
6912	8545	25	form	form	NN
6912	8545	26	,	,	,
6912	8545	27	begin	begin	VB
6912	8545	28	to	to	TO
6912	8545	29	grow	grow	VB
6912	8545	30	,	,	,
6912	8545	31	and	and	CC
6912	8545	32	cause	cause	VB
6912	8545	33	the	the	DT
6912	8545	34	decomposition	decomposition	NN
6912	8545	35	of	of	IN
6912	8545	36	food	food	NN
6912	8545	37	.	.	.
6912	8546	1	Twenty	twenty	CD
6912	8546	2	-	-	HYPH
6912	8546	3	four	four	CD
6912	8546	4	hours	hour	NNS
6912	8546	5	is	be	VBZ
6912	8546	6	sufficient	sufficient	JJ
6912	8546	7	time	time	NN
6912	8546	8	for	for	IN
6912	8546	9	the	the	DT
6912	8546	10	microorganisms	microorganism	NNS
6912	8546	11	to	to	TO
6912	8546	12	change	change	VB
6912	8546	13	from	from	IN
6912	8546	14	the	the	DT
6912	8546	15	spore	spore	NN
6912	8546	16	to	to	IN
6912	8546	17	the	the	DT
6912	8546	18	active	active	JJ
6912	8546	19	form	form	NN
6912	8546	20	.	.	.
6912	8547	1	Hence	hence	RB
6912	8547	2	the	the	DT
6912	8547	3	canned	can	VBN
6912	8547	4	foods	food	NNS
6912	8547	5	must	must	MD
6912	8547	6	be	be	VB
6912	8547	7	heated	heat	VBN
6912	8547	8	again	again	RB
6912	8547	9	,	,	,
6912	8547	10	if	if	IN
6912	8547	11	they	-PRON-	PRP
6912	8547	12	are	be	VBP
6912	8547	13	to	to	TO
6912	8547	14	be	be	VB
6912	8547	15	preserved	preserve	VBN
6912	8547	16	.	.	.
6912	8548	1	For	for	IN
6912	8548	2	foods	food	NNS
6912	8548	3	difficult	difficult	JJ
6912	8548	4	to	to	TO
6912	8548	5	process	process	VB
6912	8548	6	(	(	-LRB-
6912	8548	7	for	for	IN
6912	8548	8	the	the	DT
6912	8548	9	reason	reason	NN
6912	8548	10	given	give	VBN
6912	8548	11	above	above	RB
6912	8548	12	)	)	-RRB-
6912	8548	13	processing	processing	NN
6912	8548	14	should	should	MD
6912	8548	15	be	be	VB
6912	8548	16	carried	carry	VBN
6912	8548	17	on	on	RP
6912	8548	18	for	for	IN
6912	8548	19	three	three	CD
6912	8548	20	successive	successive	JJ
6912	8548	21	days	day	NNS
6912	8548	22	.	.	.
6912	8549	1	This	this	DT
6912	8549	2	is	be	VBZ
6912	8549	3	called	call	VBN
6912	8549	4	_	_	NNP
6912	8549	5	intermittent	intermittent	JJ
6912	8549	6	processing	processing	NN
6912	8549	7	_	_	NNP
6912	8549	8	.	.	.
6912	8550	1	Destruction	destruction	NN
6912	8550	2	of	of	IN
6912	8550	3	microorganisms	microorganism	NNS
6912	8550	4	in	in	IN
6912	8550	5	the	the	DT
6912	8550	6	spore	spore	NN
6912	8550	7	form	form	NN
6912	8550	8	can	can	MD
6912	8550	9	be	be	VB
6912	8550	10	accomplished	accomplish	VBN
6912	8550	11	in	in	IN
6912	8550	12	a	a	DT
6912	8550	13	short	short	JJ
6912	8550	14	time	time	NN
6912	8550	15	by	by	IN
6912	8550	16	subjecting	subject	VBG
6912	8550	17	them	-PRON-	PRP
6912	8550	18	to	to	IN
6912	8550	19	very	very	RB
6912	8550	20	intense	intense	JJ
6912	8550	21	heat	heat	NN
6912	8550	22	.	.	.
6912	8551	1	In	in	IN
6912	8551	2	canning	canning	NN
6912	8551	3	factories	factory	NNS
6912	8551	4	this	this	DT
6912	8551	5	is	be	VBZ
6912	8551	6	done	do	VBN
6912	8551	7	by	by	IN
6912	8551	8	processing	process	VBG
6912	8551	9	at	at	IN
6912	8551	10	a	a	DT
6912	8551	11	temperature	temperature	NN
6912	8551	12	higher	high	JJR
6912	8551	13	than	than	IN
6912	8551	14	that	that	DT
6912	8551	15	of	of	IN
6912	8551	16	boiling	boil	VBG
6912	8551	17	water	water	NN
6912	8551	18	.	.	.
6912	8552	1	In	in	IN
6912	8552	2	the	the	DT
6912	8552	3	home	home	NN
6912	8552	4	this	this	DT
6912	8552	5	may	may	MD
6912	8552	6	be	be	VB
6912	8552	7	accomplished	accomplish	VBN
6912	8552	8	by	by	IN
6912	8552	9	processing	process	VBG
6912	8552	10	in	in	IN
6912	8552	11	the	the	DT
6912	8552	12	pressure	pressure	NN
6912	8552	13	cooker	cooker	NN
6912	8552	14	.	.	.
6912	8553	1	According	accord	VBG
6912	8553	2	to	to	IN
6912	8553	3	one	one	CD
6912	8553	4	authority	authority	NN
6912	8553	5	processing	processing	NN
6912	8553	6	intermittently	intermittently	RB
6912	8553	7	,	,	,
6912	8553	8	_	_	NNP
6912	8553	9	i.e.	i.e.	FW
6912	8553	10	_	_	NNP
6912	8553	11	on	on	IN
6912	8553	12	three	three	CD
6912	8553	13	successive	successive	JJ
6912	8553	14	days	day	NNS
6912	8553	15	,	,	,
6912	8553	16	does	do	VBZ
6912	8553	17	not	not	RB
6912	8553	18	insure	insure	VB
6912	8553	19	satisfactory	satisfactory	JJ
6912	8553	20	processing	processing	NN
6912	8553	21	of	of	IN
6912	8553	22	materials	material	NNS
6912	8553	23	containing	contain	VBG
6912	8553	24	spores	spore	NNS
6912	8553	25	.	.	.
6912	8554	1	SINGLE	single	JJ
6912	8554	2	PERIOD	PERIOD	NNP
6912	8554	3	AND	and	CC
6912	8554	4	INTERMITTENT	intermittent	NN
6912	8554	5	PROCESSING.--The	processing.--the	NN
6912	8554	6	acid	acid	NN
6912	8554	7	of	of	IN
6912	8554	8	tomatoes	tomato	NNS
6912	8554	9	and	and	CC
6912	8554	10	fruits	fruit	NNS
6912	8554	11	aids	aids	NNP
6912	8554	12	in	in	IN
6912	8554	13	the	the	DT
6912	8554	14	destruction	destruction	NN
6912	8554	15	of	of	IN
6912	8554	16	microorganisms	microorganism	NNS
6912	8554	17	.	.	.
6912	8555	1	Hence	hence	RB
6912	8555	2	intermittent	intermittent	JJ
6912	8555	3	processing	processing	NN
6912	8555	4	is	be	VBZ
6912	8555	5	unnecessary	unnecessary	JJ
6912	8555	6	for	for	IN
6912	8555	7	these	these	DT
6912	8555	8	.	.	.
6912	8556	1	Processing	processing	NN
6912	8556	2	tomatoes	tomato	NNS
6912	8556	3	and	and	CC
6912	8556	4	fruits	fruit	NNS
6912	8556	5	in	in	IN
6912	8556	6	a	a	DT
6912	8556	7	hot	hot	JJ
6912	8556	8	water	water	NN
6912	8556	9	bath	bath	NN
6912	8556	10	for	for	IN
6912	8556	11	one	one	CD
6912	8556	12	period	period	NN
6912	8556	13	has	have	VBZ
6912	8556	14	proved	prove	VBN
6912	8556	15	very	very	RB
6912	8556	16	satisfactory	satisfactory	JJ
6912	8556	17	and	and	CC
6912	8556	18	certain	certain	JJ
6912	8556	19	.	.	.
6912	8557	1	There	there	EX
6912	8557	2	is	be	VBZ
6912	8557	3	some	some	DT
6912	8557	4	question	question	NN
6912	8557	5	,	,	,
6912	8557	6	however	however	RB
6912	8557	7	,	,	,
6912	8557	8	regarding	regard	VBG
6912	8557	9	the	the	DT
6912	8557	10	safety	safety	NN
6912	8557	11	of	of	IN
6912	8557	12	canning	can	VBG
6912	8557	13	all	all	DT
6912	8557	14	vegetables	vegetable	NNS
6912	8557	15	by	by	IN
6912	8557	16	one	one	CD
6912	8557	17	period	period	NN
6912	8557	18	of	of	IN
6912	8557	19	processing	processing	NN
6912	8557	20	in	in	IN
6912	8557	21	the	the	DT
6912	8557	22	water	water	NN
6912	8557	23	bath	bath	NN
6912	8557	24	at	at	IN
6912	8557	25	212	212	CD
6912	8557	26	degrees	degree	NNS
6912	8557	27	F.	F.	NNP
6912	8557	28	,	,	,
6912	8557	29	_	_	NNP
6912	8557	30	especially	especially	RB
6912	8557	31	in	in	IN
6912	8557	32	regions	region	NNS
6912	8557	33	where	where	WRB
6912	8557	34	botulism	botulism	NN
6912	8557	35	is	be	VBZ
6912	8557	36	known	know	VBN
6912	8557	37	to	to	TO
6912	8557	38	occur	occur	VB
6912	8557	39	and	and	CC
6912	8557	40	where	where	WRB
6912	8557	41	Foods	food	NNS
6912	8557	42	can	can	MD
6912	8557	43	not	not	RB
6912	8557	44	be	be	VB
6912	8557	45	stored	store	VBN
6912	8557	46	in	in	IN
6912	8557	47	a	a	DT
6912	8557	48	cool	cool	JJ
6912	8557	49	place	place	NN
6912	8557	50	_	_	NNP
6912	8557	51	.	.	.
6912	8558	1	In	in	IN
6912	8558	2	Farmers	Farmers	NNP
6912	8558	3	'	'	POS
6912	8558	4	Bulletin	Bulletin	NNP
6912	8558	5	1211	1211	CD
6912	8558	6	,	,	,
6912	8558	7	"	"	``
6912	8558	8	Home	Home	NNP
6912	8558	9	Canning	Canning	NNP
6912	8558	10	of	of	IN
6912	8558	11	Fruits	Fruits	NNPS
6912	8558	12	and	and	CC
6912	8558	13	Vegetables	Vegetables	NNPS
6912	8558	14	,	,	,
6912	8558	15	"	"	''
6912	8558	16	revised	revise	VBD
6912	8558	17	August	August	NNP
6912	8558	18	,	,	,
6912	8558	19	1922	1922	CD
6912	8558	20	,	,	,
6912	8558	21	one	one	CD
6912	8558	22	period	period	NN
6912	8558	23	of	of	IN
6912	8558	24	processing	processing	NN
6912	8558	25	in	in	IN
6912	8558	26	the	the	DT
6912	8558	27	water	water	NN
6912	8558	28	bath	bath	NN
6912	8558	29	at	at	IN
6912	8558	30	212	212	CD
6912	8558	31	degrees	degree	NNS
6912	8558	32	F.	F.	NNP
6912	8558	33	is	be	VBZ
6912	8558	34	not	not	RB
6912	8558	35	advised	advise	VBN
6912	8558	36	in	in	IN
6912	8558	37	climates	climates	NNP
6912	8558	38	where	where	WRB
6912	8558	39	the	the	DT
6912	8558	40	storage	storage	NN
6912	8558	41	conditions	condition	NNS
6912	8558	42	are	be	VBP
6912	8558	43	trying	try	VBG
6912	8558	44	for	for	IN
6912	8558	45	the	the	DT
6912	8558	46	following	follow	VBG
6912	8558	47	vegetables	vegetable	NNS
6912	8558	48	:	:	:
6912	8558	49	corn	corn	NN
6912	8558	50	,	,	,
6912	8558	51	beans	bean	NNS
6912	8558	52	,	,	,
6912	8558	53	asparagus	asparagus	NN
6912	8558	54	,	,	,
6912	8558	55	okra	okra	NN
6912	8558	56	,	,	,
6912	8558	57	spinach	spinach	NN
6912	8558	58	and	and	CC
6912	8558	59	other	other	JJ
6912	8558	60	greens	green	NNS
6912	8558	61	,	,	,
6912	8558	62	and	and	CC
6912	8558	63	peas	pea	NNS
6912	8558	64	(	(	-LRB-
6912	8558	65	especially	especially	RB
6912	8558	66	if	if	IN
6912	8558	67	at	at	RB
6912	8558	68	all	all	RB
6912	8558	69	mature	mature	JJ
6912	8558	70	)	)	-RRB-
6912	8558	71	.	.	.
6912	8559	1	For	for	IN
6912	8559	2	processing	process	VBG
6912	8559	3	these	these	DT
6912	8559	4	vegetables	vegetable	NNS
6912	8559	5	,	,	,
6912	8559	6	a	a	DT
6912	8559	7	higher	high	JJR
6912	8559	8	temperature	temperature	NN
6912	8559	9	than	than	IN
6912	8559	10	that	that	DT
6912	8559	11	obtained	obtain	VBN
6912	8559	12	in	in	IN
6912	8559	13	the	the	DT
6912	8559	14	boiling	boiling	NN
6912	8559	15	water	water	NN
6912	8559	16	bath	bath	NN
6912	8559	17	is	be	VBZ
6912	8559	18	recommended	recommend	VBN
6912	8559	19	.	.	.
6912	8560	1	Processing	processing	NN
6912	8560	2	at	at	IN
6912	8560	3	a	a	DT
6912	8560	4	high	high	JJ
6912	8560	5	temperature	temperature	NN
6912	8560	6	(	(	-LRB-
6912	8560	7	from	from	IN
6912	8560	8	228	228	CD
6912	8560	9	degrees	degree	NNS
6912	8560	10	F.	F.	NNP
6912	8560	11	to	to	IN
6912	8560	12	250	250	CD
6912	8560	13	degrees	degree	NNS
6912	8560	14	F.	F.	NNP
6912	8560	15	)	)	-RRB-
6912	8560	16	can	can	MD
6912	8560	17	be	be	VB
6912	8560	18	accomplished	accomplish	VBN
6912	8560	19	conveniently	conveniently	RB
6912	8560	20	by	by	IN
6912	8560	21	means	mean	NNS
6912	8560	22	of	of	IN
6912	8560	23	a	a	DT
6912	8560	24	_	_	NNP
6912	8560	25	pressure	pressure	NN
6912	8560	26	cooker	cooker	NN
6912	8560	27	_	_	NNP
6912	8560	28	.	.	.
6912	8561	1	This	this	DT
6912	8561	2	is	be	VBZ
6912	8561	3	especially	especially	RB
6912	8561	4	recommended	recommend	VBN
6912	8561	5	for	for	IN
6912	8561	6	vegetable	vegetable	NN
6912	8561	7	canning	canning	NN
6912	8561	8	in	in	IN
6912	8561	9	high	high	JJ
6912	8561	10	altitudes	altitude	NNS
6912	8561	11	and	and	CC
6912	8561	12	in	in	IN
6912	8561	13	localities	locality	NNS
6912	8561	14	where	where	WRB
6912	8561	15	botulism	botulism	NN
6912	8561	16	has	have	VBZ
6912	8561	17	occurred	occur	VBN
6912	8561	18	.	.	.
6912	8562	1	It	-PRON-	PRP
6912	8562	2	is	be	VBZ
6912	8562	3	thought	think	VBN
6912	8562	4	that	that	IN
6912	8562	5	in	in	IN
6912	8562	6	some	some	DT
6912	8562	7	places	place	NNS
6912	8562	8	the	the	DT
6912	8562	9	above	above	RB
6912	8562	10	mentioned	mention	VBN
6912	8562	11	vegetables	vegetable	NNS
6912	8562	12	may	may	MD
6912	8562	13	be	be	VB
6912	8562	14	_	_	NNP
6912	8562	15	processed	process	VBN
6912	8562	16	intermittently	intermittently	RB
6912	8562	17	_	_	NNP
6912	8562	18	with	with	IN
6912	8562	19	safety	safety	NN
6912	8562	20	.	.	.
6912	8563	1	For	for	IN
6912	8563	2	vegetables	vegetable	NNS
6912	8563	3	difficult	difficult	JJ
6912	8563	4	to	to	TO
6912	8563	5	can	can	VB
6912	8563	6	,	,	,
6912	8563	7	pint	pint	VB
6912	8563	8	jars	jar	NNS
6912	8563	9	only	only	RB
6912	8563	10	are	be	VBP
6912	8563	11	recommended	recommend	VBN
6912	8563	12	for	for	IN
6912	8563	13	both	both	CC
6912	8563	14	intermittent	intermittent	JJ
6912	8563	15	and	and	CC
6912	8563	16	single	single	JJ
6912	8563	17	period	period	NN
6912	8563	18	processing	processing	NN
6912	8563	19	in	in	IN
6912	8563	20	the	the	DT
6912	8563	21	water	water	NN
6912	8563	22	bath	bath	NN
6912	8563	23	.	.	.
6912	8564	1	Heat	heat	NN
6912	8564	2	penetrates	penetrate	VBZ
6912	8564	3	more	more	RBR
6912	8564	4	rapidly	rapidly	RB
6912	8564	5	to	to	IN
6912	8564	6	the	the	DT
6912	8564	7	center	center	NN
6912	8564	8	of	of	IN
6912	8564	9	the	the	DT
6912	8564	10	small	small	JJ
6912	8564	11	jars	jar	NNS
6912	8564	12	than	than	IN
6912	8564	13	to	to	IN
6912	8564	14	the	the	DT
6912	8564	15	center	center	NN
6912	8564	16	of	of	IN
6912	8564	17	the	the	DT
6912	8564	18	large	large	JJ
6912	8564	19	jars	jar	NNS
6912	8564	20	.	.	.
6912	8565	1	SELECTION	selection	NN
6912	8565	2	AND	and	CC
6912	8565	3	PREPARATION	preparation	NN
6912	8565	4	OF	of	IN
6912	8565	5	VEGETABLES	vegetable	NNS
6912	8565	6	AND	and	CC
6912	8565	7	CANNING.--Young	canning.--young	NN
6912	8565	8	vegetables	vegetable	NNS
6912	8565	9	,	,	,
6912	8565	10	especially	especially	RB
6912	8565	11	those	those	DT
6912	8565	12	that	that	WDT
6912	8565	13	have	have	VBP
6912	8565	14	grown	grow	VBN
6912	8565	15	quickly	quickly	RB
6912	8565	16	,	,	,
6912	8565	17	are	be	VBP
6912	8565	18	most	most	RBS
6912	8565	19	desirable	desirable	JJ
6912	8565	20	for	for	IN
6912	8565	21	canning	canning	NN
6912	8565	22	.	.	.
6912	8566	1	If	if	IN
6912	8566	2	possible	possible	JJ
6912	8566	3	,	,	,
6912	8566	4	vegetables	vegetable	NNS
6912	8566	5	,	,	,
6912	8566	6	especially	especially	RB
6912	8566	7	corn	corn	NN
6912	8566	8	,	,	,
6912	8566	9	should	should	MD
6912	8566	10	be	be	VB
6912	8566	11	canned	can	VBN
6912	8566	12	immediately	immediately	RB
6912	8566	13	after	after	IN
6912	8566	14	picking	pick	VBG
6912	8566	15	.	.	.
6912	8567	1	Vegetables	vegetable	NNS
6912	8567	2	for	for	IN
6912	8567	3	canning	canning	NN
6912	8567	4	should	should	MD
6912	8567	5	be	be	VB
6912	8567	6	thoroughly	thoroughly	RB
6912	8567	7	washed	wash	VBN
6912	8567	8	,	,	,
6912	8567	9	pared	pare	VBD
6912	8567	10	,	,	,
6912	8567	11	scraped	scrape	VBN
6912	8567	12	,	,	,
6912	8567	13	or	or	CC
6912	8567	14	cut	cut	VBN
6912	8567	15	into	into	IN
6912	8567	16	pieces	piece	NNS
6912	8567	17	in	in	IN
6912	8567	18	the	the	DT
6912	8567	19	same	same	JJ
6912	8567	20	manner	manner	NN
6912	8567	21	as	as	IN
6912	8567	22	when	when	WRB
6912	8567	23	they	-PRON-	PRP
6912	8567	24	are	be	VBP
6912	8567	25	cooked	cook	VBN
6912	8567	26	and	and	CC
6912	8567	27	served	serve	VBN
6912	8567	28	immediately	immediately	RB
6912	8567	29	.	.	.
6912	8568	1	If	if	IN
6912	8568	2	the	the	DT
6912	8568	3	vegetables	vegetable	NNS
6912	8568	4	vary	vary	VBP
6912	8568	5	in	in	IN
6912	8568	6	size	size	NN
6912	8568	7	,	,	,
6912	8568	8	it	-PRON-	PRP
6912	8568	9	is	be	VBZ
6912	8568	10	well	well	JJ
6912	8568	11	to	to	TO
6912	8568	12	sort	sort	VB
6912	8568	13	them	-PRON-	PRP
6912	8568	14	and	and	CC
6912	8568	15	fill	fill	VB
6912	8568	16	jars	jar	NNS
6912	8568	17	with	with	IN
6912	8568	18	those	those	DT
6912	8568	19	of	of	IN
6912	8568	20	uniform	uniform	JJ
6912	8568	21	size	size	NN
6912	8568	22	.	.	.
6912	8569	1	If	if	IN
6912	8569	2	there	there	EX
6912	8569	3	is	be	VBZ
6912	8569	4	much	much	JJ
6912	8569	5	difference	difference	NN
6912	8569	6	in	in	IN
6912	8569	7	ripeness	ripeness	NN
6912	8569	8	,	,	,
6912	8569	9	sort	sort	VB
6912	8569	10	the	the	DT
6912	8569	11	mature	mature	JJ
6912	8569	12	and	and	CC
6912	8569	13	young	young	JJ
6912	8569	14	vegetables	vegetable	NNS
6912	8569	15	.	.	.
6912	8570	1	METHOD	METHOD	NNP
6912	8570	2	OF	of	IN
6912	8570	3	CANNING	CANNING	NNP
6912	8570	4	VEGETABLES.--The	vegetables.--the	JJ
6912	8570	5	method	method	NN
6912	8570	6	of	of	IN
6912	8570	7	canning	can	VBG
6912	8570	8	vegetables	vegetable	NNS
6912	8570	9	for	for	IN
6912	8570	10	a	a	DT
6912	8570	11	_	_	NNP
6912	8570	12	single	single	JJ
6912	8570	13	period	period	NN
6912	8570	14	_	_	NNP
6912	8570	15	does	do	VBZ
6912	8570	16	not	not	RB
6912	8570	17	differ	differ	VB
6912	8570	18	greatly	greatly	RB
6912	8570	19	from	from	IN
6912	8570	20	the	the	DT
6912	8570	21	method	method	NN
6912	8570	22	of	of	IN
6912	8570	23	canning	canning	NN
6912	8570	24	fruits	fruit	NNS
6912	8570	25	.	.	.
6912	8571	1	The	the	DT
6912	8571	2	chief	chief	JJ
6912	8571	3	difference	difference	NN
6912	8571	4	is	be	VBZ
6912	8571	5	that	that	IN
6912	8571	6	jars	jar	NNS
6912	8571	7	containing	contain	VBG
6912	8571	8	fruit	fruit	NN
6912	8571	9	are	be	VBP
6912	8571	10	filled	fill	VBN
6912	8571	11	with	with	IN
6912	8571	12	sirup	sirup	NN
6912	8571	13	,	,	,
6912	8571	14	while	while	IN
6912	8571	15	those	those	DT
6912	8571	16	holding	hold	VBG
6912	8571	17	vegetables	vegetable	NNS
6912	8571	18	are	be	VBP
6912	8571	19	filled	fill	VBN
6912	8571	20	with	with	IN
6912	8571	21	water	water	NN
6912	8571	22	and	and	CC
6912	8571	23	salt	salt	NN
6912	8571	24	is	be	VBZ
6912	8571	25	added	add	VBN
6912	8571	26	.	.	.
6912	8572	1	Blanch	blanch	NN
6912	8572	2	and	and	CC
6912	8572	3	cold	cold	JJ
6912	8572	4	-	-	HYPH
6912	8572	5	dip	dip	NN
6912	8572	6	vegetables	vegetable	NNS
6912	8572	7	as	as	IN
6912	8572	8	directed	direct	VBN
6912	8572	9	previously	previously	RB
6912	8572	10	,	,	,
6912	8572	11	for	for	IN
6912	8572	12	the	the	DT
6912	8572	13	length	length	NN
6912	8572	14	of	of	IN
6912	8572	15	time	time	NN
6912	8572	16	given	give	VBN
6912	8572	17	.	.	.
6912	8573	1	Greens	Greens	NNP
6912	8573	2	and	and	CC
6912	8573	3	vegetables	vegetable	NNS
6912	8573	4	of	of	IN
6912	8573	5	delicate	delicate	JJ
6912	8573	6	flavor	flavor	NN
6912	8573	7	are	be	VBP
6912	8573	8	blanched	blanch	VBN
6912	8573	9	most	most	RBS
6912	8573	10	successfully	successfully	RB
6912	8573	11	by	by	IN
6912	8573	12	steaming	steam	VBG
6912	8573	13	either	either	CC
6912	8573	14	in	in	IN
6912	8573	15	a	a	DT
6912	8573	16	colander	colander	NN
6912	8573	17	placed	place	VBN
6912	8573	18	over	over	IN
6912	8573	19	boiling	boil	VBG
6912	8573	20	water	water	NN
6912	8573	21	or	or	CC
6912	8573	22	in	in	IN
6912	8573	23	a	a	DT
6912	8573	24	steamer	steamer	NN
6912	8573	25	.	.	.
6912	8574	1	(	(	-LRB-
6912	8574	2	Steaming	steam	VBG
6912	8574	3	greens	green	NNS
6912	8574	4	prevents	prevent	VBZ
6912	8574	5	the	the	DT
6912	8574	6	escape	escape	NN
6912	8574	7	of	of	IN
6912	8574	8	volatile	volatile	JJ
6912	8574	9	oils	oil	NNS
6912	8574	10	and	and	CC
6912	8574	11	other	other	JJ
6912	8574	12	materials	material	NNS
6912	8574	13	.	.	.
6912	8574	14	)	)	-RRB-
6912	8575	1	Pack	pack	VB
6912	8575	2	the	the	DT
6912	8575	3	vegetables	vegetable	NNS
6912	8575	4	in	in	IN
6912	8575	5	jars	jar	NNS
6912	8575	6	to	to	IN
6912	8575	7	within	within	IN
6912	8575	8	1/2	1/2	CD
6912	8575	9	inch	inch	NN
6912	8575	10	of	of	IN
6912	8575	11	the	the	DT
6912	8575	12	top	top	NN
6912	8575	13	.	.	.
6912	8576	1	It	-PRON-	PRP
6912	8576	2	is	be	VBZ
6912	8576	3	well	well	UH
6912	8576	4	not	not	RB
6912	8576	5	to	to	TO
6912	8576	6	pack	pack	VB
6912	8576	7	spinach	spinach	NN
6912	8576	8	and	and	CC
6912	8576	9	other	other	JJ
6912	8576	10	greens	green	NNS
6912	8576	11	too	too	RB
6912	8576	12	solidly	solidly	RB
6912	8576	13	in	in	IN
6912	8576	14	jars	jar	NNS
6912	8576	15	.	.	.
6912	8577	1	Since	since	IN
6912	8577	2	lima	lima	JJ
6912	8577	3	beans	bean	NNS
6912	8577	4	,	,	,
6912	8577	5	corn	corn	NN
6912	8577	6	,	,	,
6912	8577	7	and	and	CC
6912	8577	8	peas	pea	NNS
6912	8577	9	swell	swell	VBP
6912	8577	10	during	during	IN
6912	8577	11	processing	processing	NN
6912	8577	12	,	,	,
6912	8577	13	they	-PRON-	PRP
6912	8577	14	should	should	MD
6912	8577	15	be	be	VB
6912	8577	16	packed	pack	VBN
6912	8577	17	only	only	RB
6912	8577	18	to	to	IN
6912	8577	19	about	about	RB
6912	8577	20	1	1	CD
6912	8577	21	inch	inch	NN
6912	8577	22	of	of	IN
6912	8577	23	the	the	DT
6912	8577	24	top	top	NN
6912	8577	25	of	of	IN
6912	8577	26	the	the	DT
6912	8577	27	jar	jar	NN
6912	8577	28	.	.	.
6912	8578	1	To	to	IN
6912	8578	2	each	each	DT
6912	8578	3	jar	jar	NN
6912	8578	4	add	add	VB
6912	8578	5	salt,--1	salt,--1	CD
6912	8578	6	teaspoonful	teaspoonful	JJ
6912	8578	7	to	to	IN
6912	8578	8	each	each	DT
6912	8578	9	quart	quart	NN
6912	8578	10	jar	jar	NN
6912	8578	11	.	.	.
6912	8579	1	Fill	fill	VB
6912	8579	2	each	each	DT
6912	8579	3	jar	jar	NN
6912	8579	4	to	to	IN
6912	8579	5	1/2	1/2	CD
6912	8579	6	inch	inch	NN
6912	8579	7	of	of	IN
6912	8579	8	the	the	DT
6912	8579	9	top	top	NN
6912	8579	10	with	with	IN
6912	8579	11	boiling	boiling	NN
6912	8579	12	water	water	NN
6912	8579	13	.	.	.
6912	8580	1	Put	put	VB
6912	8580	2	a	a	DT
6912	8580	3	new	new	JJ
6912	8580	4	rubber	rubber	NN
6912	8580	5	on	on	IN
6912	8580	6	the	the	DT
6912	8580	7	jar	jar	NN
6912	8580	8	,	,	,
6912	8580	9	partly	partly	RB
6912	8580	10	seal	seal	VBP
6912	8580	11	the	the	DT
6912	8580	12	cover	cover	NN
6912	8580	13	,	,	,
6912	8580	14	and	and	CC
6912	8580	15	proceed	proceed	VB
6912	8580	16	as	as	IN
6912	8580	17	directed	direct	VBN
6912	8580	18	for	for	IN
6912	8580	19	fruit	fruit	NN
6912	8580	20	(	(	-LRB-
6912	8580	21	see	see	VB
6912	8580	22	Table	table	NN
6912	8580	23	below	below	RB
6912	8580	24	for	for	IN
6912	8580	25	the	the	DT
6912	8580	26	length	length	NN
6912	8580	27	of	of	IN
6912	8580	28	time	time	NN
6912	8580	29	for	for	IN
6912	8580	30	processing	processing	NN
6912	8580	31	)	)	-RRB-
6912	8580	32	.	.	.
6912	8581	1	When	when	WRB
6912	8581	2	vegetables	vegetable	NNS
6912	8581	3	are	be	VBP
6912	8581	4	processed	process	VBN
6912	8581	5	_	_	NNP
6912	8581	6	intermittently	intermittently	RB
6912	8581	7	_	_	NNP
6912	8581	8	,	,	,
6912	8581	9	jars	jar	NNS
6912	8581	10	with	with	IN
6912	8581	11	glass	glass	NN
6912	8581	12	tops	top	NNS
6912	8581	13	and	and	CC
6912	8581	14	spring	spring	NN
6912	8581	15	clamps	clamp	NNS
6912	8581	16	are	be	VBP
6912	8581	17	recommended	recommend	VBN
6912	8581	18	.	.	.
6912	8582	1	In	in	IN
6912	8582	2	processing	process	VBG
6912	8582	3	vegetables	vegetable	NNS
6912	8582	4	for	for	IN
6912	8582	5	three	three	CD
6912	8582	6	successive	successive	JJ
6912	8582	7	periods	period	NNS
6912	8582	8	,	,	,
6912	8582	9	the	the	DT
6912	8582	10	same	same	JJ
6912	8582	11	method	method	NN
6912	8582	12	of	of	IN
6912	8582	13	processing	processing	NN
6912	8582	14	and	and	CC
6912	8582	15	sealing	sealing	NN
6912	8582	16	is	be	VBZ
6912	8582	17	followed	follow	VBN
6912	8582	18	as	as	IN
6912	8582	19	for	for	IN
6912	8582	20	the	the	DT
6912	8582	21	single	single	JJ
6912	8582	22	period	period	NN
6912	8582	23	.	.	.
6912	8583	1	At	at	IN
6912	8583	2	the	the	DT
6912	8583	3	beginning	beginning	NN
6912	8583	4	of	of	IN
6912	8583	5	the	the	DT
6912	8583	6	second	second	JJ
6912	8583	7	and	and	CC
6912	8583	8	third	third	JJ
6912	8583	9	periods	period	NNS
6912	8583	10	,	,	,
6912	8583	11	raise	raise	VB
6912	8583	12	the	the	DT
6912	8583	13	clamps	clamp	NNS
6912	8583	14	of	of	IN
6912	8583	15	the	the	DT
6912	8583	16	jars	jar	NNS
6912	8583	17	to	to	TO
6912	8583	18	allow	allow	VB
6912	8583	19	for	for	IN
6912	8583	20	expansion	expansion	NN
6912	8583	21	,	,	,
6912	8583	22	then	then	RB
6912	8583	23	fasten	fasten	VB
6912	8583	24	the	the	DT
6912	8583	25	clamps	clamp	NNS
6912	8583	26	at	at	IN
6912	8583	27	the	the	DT
6912	8583	28	close	close	NN
6912	8583	29	of	of	IN
6912	8583	30	processing	processing	NN
6912	8583	31	period	period	NN
6912	8583	32	(	(	-LRB-
6912	8583	33	see	see	VB
6912	8583	34	Table	table	NN
6912	8583	35	for	for	IN
6912	8583	36	the	the	DT
6912	8583	37	length	length	NN
6912	8583	38	of	of	IN
6912	8583	39	time	time	NN
6912	8583	40	of	of	IN
6912	8583	41	processing	processing	NN
6912	8583	42	on	on	IN
6912	8583	43	each	each	DT
6912	8583	44	of	of	IN
6912	8583	45	the	the	DT
6912	8583	46	three	three	CD
6912	8583	47	successive	successive	JJ
6912	8583	48	days	day	NNS
6912	8583	49	)	)	-RRB-
6912	8583	50	.	.	.
6912	8584	1	FOOD	food	NN
6912	8584	2	PRESERVATION	PRESERVATION	VBD
6912	8584	3	TABLE	TABLE	NNS
6912	8584	4	FOR	for	IN
6912	8584	5	CANNING	CANNING	NNS
6912	8584	6	FRESH	FRESH	NNP
6912	8584	7	,	,	,
6912	8584	8	SOUND	sound	NN
6912	8584	9	,	,	,
6912	8584	10	AND	and	CC
6912	8584	11	FIRM	firm	NN
6912	8584	12	VEGETABLES	vegetable	NNS
6912	8584	13	BY	by	IN
6912	8584	14	ONE	one	CD
6912	8584	15	PERIOD	period	NN
6912	8584	16	OF	of	IN
6912	8584	17	PROCESSING	processing	NN
6912	8584	18	[	[	-LRB-
6912	8584	19	Footnote	Footnote	NNP
6912	8584	20	131	131	CD
6912	8584	21	:	:	:
6912	8584	22	Adapted	adapt	VBN
6912	8584	23	from	from	IN
6912	8584	24	Farmers	Farmers	NNP
6912	8584	25	'	'	POS
6912	8584	26	Bulletin	Bulletin	NNP
6912	8584	27	1211	1211	CD
6912	8584	28	.	.	.
6912	8585	1	Revised	Revised	NNP
6912	8585	2	August	August	NNP
6912	8585	3	,	,	,
6912	8585	4	1922	1922	CD
6912	8585	5	.	.	.
6912	8585	6	]	]	-RRB-
6912	8586	1	TIME	TIME	NNP
6912	8586	2	OF	of	IN
6912	8586	3	PROCESSING	processing	NN
6912	8586	4	TIME	time	NN
6912	8586	5	OF	of	IN
6912	8586	6	VEGETABLE	vegetable	NN
6912	8586	7	BLANCHING	blanching	NN
6912	8586	8	OR	or	CC
6912	8586	9	(	(	-LRB-
6912	8586	10	_	_	NNP
6912	8586	11	a	a	DT
6912	8586	12	_	_	NNP
6912	8586	13	)	)	-RRB-
6912	8586	14	(	(	-LRB-
6912	8586	15	_	_	NNP
6912	8586	16	b	b	NNP
6912	8586	17	_	_	NNP
6912	8586	18	)	)	-RRB-
6912	8586	19	Steam	Steam	NNP
6912	8586	20	Pressure	Pressure	NNP
6912	8586	21	Water	Water	NNP
6912	8586	22	(	(	-LRB-
6912	8586	23	Pressure	Pressure	NNP
6912	8586	24	Cooker	Cooker	NNP
6912	8586	25	)	)	-RRB-
6912	8586	26	COOKING	COOKING	NNP
6912	8586	27	Bath	Bath	NNP
6912	8586	28	at	at	IN
6912	8586	29	(	(	-LRB-
6912	8586	30	1	1	CD
6912	8586	31	)	)	-RRB-
6912	8586	32	5	5	CD
6912	8586	33	lb	lb	XX
6912	8586	34	(	(	-LRB-
6912	8586	35	2	2	CD
6912	8586	36	)	)	-RRB-
6912	8586	37	10	10	CD
6912	8586	38	lb	lb	NN
6912	8586	39	(	(	-LRB-
6912	8586	40	3	3	CD
6912	8586	41	)	)	-RRB-
6912	8586	42	15	15	CD
6912	8586	43	lb	lb	IN
6912	8586	44	212	212	CD
6912	8586	45	deg	deg	NN
6912	8586	46	.	.	.
6912	8587	1	F.	F.	NNP
6912	8587	2	228	228	CD
6912	8587	3	deg	deg	NN
6912	8587	4	.	.	.
6912	8588	1	F.	F.	NNP
6912	8588	2	240	240	CD
6912	8588	3	deg	deg	NNP
6912	8588	4	.	.	.
6912	8589	1	F.	F.	NNP
6912	8589	2	250	250	CD
6912	8589	3	deg	deg	NNP
6912	8589	4	.	.	.
6912	8590	1	F.	F.	NNP
6912	8590	2	Minutes	Minutes	NNP
6912	8590	3	Hours	Hours	NNPS
6912	8590	4	Minutes	Minutes	NNPS
6912	8590	5	Minutes	Minutes	NNPS
6912	8590	6	Minutes	Minutes	NNP
6912	8590	7	Asparagus	Asparagus	NNP
6912	8590	8	4	4	CD
6912	8590	9	-	-	HYPH
6912	8590	10	-	-	SYM
6912	8590	11	30	30	CD
6912	8590	12	to	to	TO
6912	8590	13	40	40	CD
6912	8590	14	Corn	corn	NN
6912	8590	15	1	1	CD
6912	8590	16	to	to	IN
6912	8590	17	5	5	CD
6912	8590	18	-	-	HYPH
6912	8590	19	-	-	SYM
6912	8590	20	90	90	CD
6912	8590	21	60	60	CD
6912	8590	22	to	to	TO
6912	8590	23	90	90	CD
6912	8590	24	Lima	Lima	NNP
6912	8590	25	beans	bean	NNS
6912	8590	26	3	3	CD
6912	8590	27	to	to	TO
6912	8590	28	5	5	CD
6912	8590	29	-	-	HYPH
6912	8590	30	-	-	SYM
6912	8590	31	45	45	CD
6912	8590	32	to	to	TO
6912	8590	33	60	60	CD
6912	8590	34	Okra	okra	NN
6912	8590	35	6	6	CD
6912	8590	36	to	to	TO
6912	8590	37	8	8	CD
6912	8590	38	-	-	HYPH
6912	8590	39	-	-	SYM
6912	8590	40	30	30	CD
6912	8590	41	Peas	pea	NNS
6912	8590	42	3	3	CD
6912	8590	43	to	to	TO
6912	8590	44	8	8	CD
6912	8590	45	-	-	HYPH
6912	8590	46	-	-	SYM
6912	8590	47	40	40	CD
6912	8590	48	to	to	TO
6912	8590	49	50	50	CD
6912	8590	50	Spinach	spinach	NN
6912	8590	51	4	4	CD
6912	8590	52	in	in	IN
6912	8590	53	water	water	NN
6912	8590	54	or	or	CC
6912	8590	55	15	15	CD
6912	8590	56	in	in	IN
6912	8590	57	steam	steam	NN
6912	8590	58	-	-	HYPH
6912	8590	59	-	-	SYM
6912	8590	60	90	90	CD
6912	8590	61	35	35	CD
6912	8590	62	String	string	NN
6912	8590	63	beans	bean	NNS
6912	8590	64	.	.	.
6912	8591	1	3	3	CD
6912	8591	2	to	to	TO
6912	8591	3	5	5	CD
6912	8591	4	-	-	HYPH
6912	8591	5	-	-	SYM
6912	8591	6	40	40	CD
6912	8591	7	to	to	TO
6912	8591	8	50	50	CD
6912	8591	9	Tomatoes	tomato	NNS
6912	8591	10	1	1	CD
6912	8591	11	to	to	IN
6912	8591	12	1	1	CD
6912	8591	13	1/2	1/2	CD
6912	8591	14	to	to	TO
6912	8591	15	loosen	loosen	VB
6912	8591	16	skins	skin	NNS
6912	8591	17	1/2	1/2	CD
6912	8591	18	15	15	CD
6912	8591	19	10	10	CD
6912	8591	20	[	[	-LRB-
6912	8591	21	Footnote	Footnote	NNP
6912	8591	22	for	for	IN
6912	8591	23	Asparagus	Asparagus	NNP
6912	8591	24	:	:	:
6912	8591	25	Scrape	scrape	VB
6912	8591	26	off	off	IN
6912	8591	27	tough	tough	JJ
6912	8591	28	outer	outer	JJ
6912	8591	29	skin	skin	NN
6912	8591	30	of	of	IN
6912	8591	31	_	_	NNP
6912	8591	32	asparagus	asparagus	NN
6912	8591	33	_	_	NNP
6912	8591	34	.	.	.
6912	8592	1	Tie	tie	VB
6912	8592	2	into	into	IN
6912	8592	3	bundles	bundle	NNS
6912	8592	4	for	for	IN
6912	8592	5	blanching	blanch	VBG
6912	8592	6	.	.	.
6912	8593	1	Blanch	blanch	VB
6912	8593	2	tough	tough	JJ
6912	8593	3	ends	end	VBZ
6912	8593	4	2	2	CD
6912	8593	5	minutes	minute	NNS
6912	8593	6	and	and	CC
6912	8593	7	entire	entire	JJ
6912	8593	8	bundle	bundle	NN
6912	8593	9	2	2	CD
6912	8593	10	minutes	minute	NNS
6912	8593	11	longer	long	RBR
6912	8593	12	.	.	.
6912	8593	13	]	]	-RRB-
6912	8594	1	[	[	-LRB-
6912	8594	2	Footnote	Footnote	NNP
6912	8594	3	for	for	IN
6912	8594	4	Corn	Corn	NNP
6912	8594	5	:	:	:
6912	8594	6	Blanch	Blanch	NNP
6912	8594	7	_	_	NNP
6912	8594	8	corn	corn	NN
6912	8594	9	_	_	NNP
6912	8594	10	on	on	IN
6912	8594	11	the	the	DT
6912	8594	12	cob	cob	NN
6912	8594	13	,	,	,
6912	8594	14	then	then	RB
6912	8594	15	cold	cold	JJ
6912	8594	16	dip	dip	NN
6912	8594	17	and	and	CC
6912	8594	18	cut	cut	VBD
6912	8594	19	from	from	IN
6912	8594	20	the	the	DT
6912	8594	21	cob	cob	NN
6912	8594	22	.	.	.
6912	8595	1	For	for	IN
6912	8595	2	each	each	DT
6912	8595	3	pint	pint	NN
6912	8595	4	jar	jar	NN
6912	8595	5	,	,	,
6912	8595	6	use	use	VB
6912	8595	7	1	1	CD
6912	8595	8	pint	pint	NN
6912	8595	9	of	of	IN
6912	8595	10	cut	cut	NN
6912	8595	11	corn	corn	NN
6912	8595	12	,	,	,
6912	8595	13	1	1	CD
6912	8595	14	cupful	cupful	JJ
6912	8595	15	boiling	boiling	NN
6912	8595	16	water	water	NN
6912	8595	17	,	,	,
6912	8595	18	and	and	CC
6912	8595	19	1/2	1/2	CD
6912	8595	20	tea	tea	NN
6912	8595	21	-	-	HYPH
6912	8595	22	spoonful	spoonful	JJ
6912	8595	23	each	each	DT
6912	8595	24	of	of	IN
6912	8595	25	salt	salt	NN
6912	8595	26	and	and	CC
6912	8595	27	sugar	sugar	NN
6912	8595	28	.	.	.
6912	8596	1	Cook	cook	VB
6912	8596	2	the	the	DT
6912	8596	3	mixture	mixture	NN
6912	8596	4	in	in	IN
6912	8596	5	a	a	DT
6912	8596	6	saucepan	saucepan	NN
6912	8596	7	until	until	IN
6912	8596	8	it	-PRON-	PRP
6912	8596	9	boils	boil	VBZ
6912	8596	10	and	and	CC
6912	8596	11	pour	pour	VB
6912	8596	12	immediately	immediately	RB
6912	8596	13	into	into	IN
6912	8596	14	a	a	DT
6912	8596	15	hot	hot	JJ
6912	8596	16	,	,	,
6912	8596	17	sterilized	sterilize	VBN
6912	8596	18	jar	jar	NN
6912	8596	19	.	.	.
6912	8596	20	]	]	-RRB-
6912	8597	1	[	[	-LRB-
6912	8597	2	Footnote	footnote	NN
6912	8597	3	for	for	IN
6912	8597	4	Okra	Okra	NNP
6912	8597	5	:	:	:
6912	8597	6	Cold	cold	JJ
6912	8597	7	dip	dip	NN
6912	8597	8	_	_	NNP
6912	8597	9	okra	okra	NN
6912	8597	10	_	_	NNP
6912	8597	11	in	in	IN
6912	8597	12	_	_	NNP
6912	8597	13	salt	salt	NN
6912	8597	14	_	_	NNP
6912	8597	15	water	water	NN
6912	8597	16	(	(	-LRB-
6912	8597	17	1	1	CD
6912	8597	18	tablespoonful	tablespoonful	JJ
6912	8597	19	salt	salt	NN
6912	8597	20	to	to	IN
6912	8597	21	1	1	CD
6912	8597	22	quart	quart	NN
6912	8597	23	water	water	NN
6912	8597	24	)	)	-RRB-
6912	8597	25	.	.	.
6912	8597	26	]	]	-RRB-
6912	8598	1	[	[	-LRB-
6912	8598	2	Footnote	Footnote	NNP
6912	8598	3	for	for	IN
6912	8598	4	Spinach	spinach	NN
6912	8598	5	:	:	:
6912	8598	6	To	to	TO
6912	8598	7	loosen	loosen	VB
6912	8598	8	grit	grit	NN
6912	8598	9	,	,	,
6912	8598	10	cover	cover	NN
6912	8598	11	_	_	NNP
6912	8598	12	spinach	spinach	NN
6912	8598	13	_	_	NNP
6912	8598	14	with	with	IN
6912	8598	15	scalding	scalding	NN
6912	8598	16	water	water	NN
6912	8598	17	,	,	,
6912	8598	18	let	let	VBD
6912	8598	19	stand	stand	VB
6912	8598	20	1	1	CD
6912	8598	21	or	or	CC
6912	8598	22	2	2	CD
6912	8598	23	minutes	minute	NNS
6912	8598	24	.	.	.
6912	8599	1	Then	then	RB
6912	8599	2	wash	wash	VB
6912	8599	3	in	in	RP
6912	8599	4	several	several	JJ
6912	8599	5	cold	cold	JJ
6912	8599	6	waters	water	NNS
6912	8599	7	.	.	.
6912	8600	1	Do	do	VBP
6912	8600	2	not	not	RB
6912	8600	3	cold	cold	VB
6912	8600	4	dip	dip	NN
6912	8600	5	after	after	IN
6912	8600	6	blanching	blanch	VBG
6912	8600	7	.	.	.
6912	8600	8	]	]	-RRB-
6912	8601	1	[	[	-LRB-
6912	8601	2	Footnote	footnote	NN
6912	8601	3	for	for	IN
6912	8601	4	Tomatoes	Tomatoes	NNP
6912	8601	5	:	:	:
6912	8601	6	Pack	Pack	NNP
6912	8601	7	_	_	NNP
6912	8601	8	tomatoes	tomato	NNS
6912	8601	9	_	_	NNP
6912	8601	10	whole	whole	NN
6912	8601	11	in	in	IN
6912	8601	12	jars	jar	NNS
6912	8601	13	,	,	,
6912	8601	14	then	then	RB
6912	8601	15	fill	fill	VB
6912	8601	16	the	the	DT
6912	8601	17	jars	jar	NNS
6912	8601	18	with	with	IN
6912	8601	19	cooked	cooked	JJ
6912	8601	20	and	and	CC
6912	8601	21	strained	strain	VBN
6912	8601	22	tomato	tomato	NNP
6912	8601	23	pulp	pulp	NN
6912	8601	24	.	.	.
6912	8602	1	Tomatoes	tomato	NNS
6912	8602	2	cut	cut	VBD
6912	8602	3	into	into	IN
6912	8602	4	pieces	piece	NNS
6912	8602	5	may	may	MD
6912	8602	6	be	be	VB
6912	8602	7	packed	pack	VBN
6912	8602	8	closely	closely	RB
6912	8602	9	in	in	IN
6912	8602	10	jars	jar	NNS
6912	8602	11	.	.	.
6912	8603	1	When	when	WRB
6912	8603	2	this	this	DT
6912	8603	3	is	be	VBZ
6912	8603	4	done	do	VBN
6912	8603	5	,	,	,
6912	8603	6	no	no	DT
6912	8603	7	liquid	liquid	NN
6912	8603	8	need	nee	MD
6912	8603	9	be	be	VB
6912	8603	10	added	add	VBN
6912	8603	11	.	.	.
6912	8603	12	]	]	-RRB-
6912	8604	1	NOTE.--Processing	note.--processe	VBG
6912	8604	2	in	in	IN
6912	8604	3	the	the	DT
6912	8604	4	hot	hot	JJ
6912	8604	5	water	water	NN
6912	8604	6	bath	bath	NN
6912	8604	7	is	be	VBZ
6912	8604	8	not	not	RB
6912	8604	9	advised	advise	VBN
6912	8604	10	for	for	IN
6912	8604	11	non	non	JJ
6912	8604	12	-	-	JJ
6912	8604	13	acid	acid	JJ
6912	8604	14	vegetables	vegetable	NNS
6912	8604	15	such	such	JJ
6912	8604	16	as	as	IN
6912	8604	17	asparagus	asparagus	NN
6912	8604	18	,	,	,
6912	8604	19	corn	corn	NN
6912	8604	20	,	,	,
6912	8604	21	lima	lima	NNP
6912	8604	22	beans	bean	NNS
6912	8604	23	,	,	,
6912	8604	24	okra	okra	NN
6912	8604	25	,	,	,
6912	8604	26	peas	pea	NNS
6912	8604	27	,	,	,
6912	8604	28	spinach	spinach	NN
6912	8604	29	,	,	,
6912	8604	30	and	and	CC
6912	8604	31	string	string	NN
6912	8604	32	beans	bean	NNS
6912	8604	33	.	.	.
6912	8605	1	Count	count	NN
6912	8605	2	time	time	NN
6912	8605	3	of	of	IN
6912	8605	4	processing	processing	NN
6912	8605	5	in	in	IN
6912	8605	6	a	a	DT
6912	8605	7	water	water	NN
6912	8605	8	bath	bath	NN
6912	8605	9	after	after	IN
6912	8605	10	the	the	DT
6912	8605	11	water	water	NN
6912	8605	12	boils	boil	VBZ
6912	8605	13	.	.	.
6912	8606	1	When	when	WRB
6912	8606	2	two	two	CD
6912	8606	3	different	different	JJ
6912	8606	4	times	time	NNS
6912	8606	5	of	of	IN
6912	8606	6	processing	processing	NN
6912	8606	7	are	be	VBP
6912	8606	8	given	give	VBN
6912	8606	9	,	,	,
6912	8606	10	use	use	VB
6912	8606	11	the	the	DT
6912	8606	12	longer	long	JJR
6912	8606	13	time	time	NN
6912	8606	14	for	for	IN
6912	8606	15	quart	quart	NNP
6912	8606	16	glass	glass	NNP
6912	8606	17	jars	jar	NNS
6912	8606	18	,	,	,
6912	8606	19	the	the	DT
6912	8606	20	shorter	short	JJR
6912	8606	21	time	time	NN
6912	8606	22	for	for	IN
6912	8606	23	tin	tin	JJ
6912	8606	24	cans	can	NNS
6912	8606	25	.	.	.
6912	8607	1	If	if	IN
6912	8607	2	the	the	DT
6912	8607	3	jar	jar	NN
6912	8607	4	is	be	VBZ
6912	8607	5	packed	pack	VBN
6912	8607	6	tightly	tightly	RB
6912	8607	7	,	,	,
6912	8607	8	increase	increase	VB
6912	8607	9	the	the	DT
6912	8607	10	time	time	NN
6912	8607	11	of	of	IN
6912	8607	12	processing	processing	NN
6912	8607	13	.	.	.
6912	8608	1	For	for	IN
6912	8608	2	altitudes	altitude	NNS
6912	8608	3	higher	high	JJR
6912	8608	4	than	than	IN
6912	8608	5	1000	1000	CD
6912	8608	6	feet	foot	NNS
6912	8608	7	,	,	,
6912	8608	8	increase	increase	VB
6912	8608	9	the	the	DT
6912	8608	10	time	time	NN
6912	8608	11	of	of	IN
6912	8608	12	processing	process	VBG
6912	8608	13	10	10	CD
6912	8608	14	per	per	NN
6912	8608	15	cent	cent	NN
6912	8608	16	for	for	IN
6912	8608	17	each	each	DT
6912	8608	18	additional	additional	JJ
6912	8608	19	1000	1000	CD
6912	8608	20	feet	foot	NNS
6912	8608	21	.	.	.
6912	8609	1	For	for	IN
6912	8609	2	very	very	RB
6912	8609	3	high	high	JJ
6912	8609	4	altitudes	altitude	NNS
6912	8609	5	,	,	,
6912	8609	6	the	the	DT
6912	8609	7	pressure	pressure	NN
6912	8609	8	cooker	cooker	NN
6912	8609	9	rather	rather	RB
6912	8609	10	than	than	IN
6912	8609	11	the	the	DT
6912	8609	12	hot	hot	JJ
6912	8609	13	water	water	NN
6912	8609	14	bath	bath	NN
6912	8609	15	should	should	MD
6912	8609	16	be	be	VB
6912	8609	17	used	use	VBN
6912	8609	18	.	.	.
6912	8610	1	TIME	TIME	NNP
6912	8610	2	TABLE	TABLE	NNS
6912	8610	3	FOR	for	IN
6912	8610	4	CANNING	canning	NN
6912	8610	5	VEGETABLES	vegetable	NNS
6912	8610	6	BY	by	IN
6912	8610	7	INTERMITTENT	intermittent	NN
6912	8610	8	PROCESSING	processing	NN
6912	8610	9	[	[	-LRB-
6912	8610	10	Footnote	Footnote	NNP
6912	8610	11	132	132	CD
6912	8610	12	:	:	:
6912	8610	13	See	see	VB
6912	8610	14	statements	statement	NNS
6912	8610	15	previously	previously	RB
6912	8610	16	]	]	-RRB-
6912	8610	17	VEGETABLE	VEGETABLE	NNP
6912	8610	18	TIME	time	NN
6912	8610	19	OF	of	IN
6912	8610	20	TIME	time	NN
6912	8610	21	OF	of	IN
6912	8610	22	PROCESSING	processing	NN
6912	8610	23	IN	in	IN
6912	8610	24	WATER	WATER	NNP
6912	8610	25	BATH	BATH	NNP
6912	8610	26	BLANCHING	blanching	NN
6912	8610	27	AT	AT	NNP
6912	8610	28	212	212	CD
6912	8610	29	F.	F.	NNP
6912	8610	30	12	12	CD
6912	8610	31	TO	to	TO
6912	8610	32	18	18	CD
6912	8610	33	HOUR	hour	NN
6912	8610	34	INTERVALS	intervals	NN
6912	8610	35	BETWEEN	between	IN
6912	8610	36	PERIODS	period	NNS
6912	8610	37	(	(	-LRB-
6912	8610	38	_	_	NNP
6912	8610	39	a	a	DT
6912	8610	40	_	_	NNP
6912	8610	41	)	)	-RRB-
6912	8610	42	First	First	NNP
6912	8610	43	Day	Day	NNP
6912	8610	44	(	(	-LRB-
6912	8610	45	_	_	NNP
6912	8610	46	b	b	NNP
6912	8610	47	_	_	NNP
6912	8610	48	)	)	-RRB-
6912	8610	49	Second	Second	NNP
6912	8610	50	and	and	CC
6912	8610	51	Third	Third	NNP
6912	8610	52	Day	Day	NNP
6912	8610	53	Asparagus	Asparagus	NNP
6912	8610	54	10	10	CD
6912	8610	55	to	to	TO
6912	8610	56	15	15	CD
6912	8610	57	60	60	CD
6912	8610	58	60	60	CD
6912	8610	59	Corn	corn	NN
6912	8610	60	5	5	CD
6912	8610	61	to	to	IN
6912	8610	62	10	10	CD
6912	8610	63	90	90	CD
6912	8610	64	90	90	CD
6912	8610	65	Lima	Lima	NNP
6912	8610	66	Beans	Beans	NNPS
6912	8610	67	3	3	CD
6912	8610	68	to	to	IN
6912	8610	69	5	5	CD
6912	8610	70	90	90	CD
6912	8610	71	90	90	CD
6912	8610	72	Peas	pea	NNS
6912	8610	73	5	5	CD
6912	8610	74	90	90	CD
6912	8610	75	90	90	CD
6912	8610	76	String	String	NNS
6912	8610	77	Beans	Beans	NNPS
6912	8610	78	3	3	CD
6912	8610	79	to	to	IN
6912	8610	80	5	5	CD
6912	8610	81	90	90	CD
6912	8610	82	90	90	CD
6912	8610	83	[	[	-LRB-
6912	8610	84	Footnote	Footnote	NNP
6912	8610	85	133	133	CD
6912	8610	86	:	:	:
6912	8610	87	(	(	-LRB-
6912	8610	88	For	for	IN
6912	8610	89	Asparagus	Asparagus	NNP
6912	8610	90	,	,	,
6912	8610	91	Corn	Corn	NNP
6912	8610	92	,	,	,
6912	8610	93	and	and	CC
6912	8610	94	Lima	Lima	NNP
6912	8610	95	Beans	Beans	NNPS
6912	8610	96	)	)	-RRB-
6912	8610	97	Process	process	NN
6912	8610	98	in	in	IN
6912	8610	99	_	_	NNP
6912	8610	100	pint	pint	NN
6912	8610	101	jars	jar	NNS
6912	8610	102	only	only	RB
6912	8610	103	_	_	NNP
6912	8610	104	.	.	.
6912	8611	1	See	see	VB
6912	8611	2	footnotes	footnote	NNS
6912	8611	3	for	for	IN
6912	8611	4	Asparagus	Asparagus	NNP
6912	8611	5	and	and	CC
6912	8611	6	Okra	Okra	NNP
6912	8611	7	,	,	,
6912	8611	8	above	above	RB
6912	8611	9	.	.	.
6912	8611	10	]	]	-RRB-
6912	8612	1	USE	use	NN
6912	8612	2	OF	of	IN
6912	8612	3	CANNED	canned	NN
6912	8612	4	VEGETABLES.--Open	vegetables.--open	VBP
6912	8612	5	the	the	DT
6912	8612	6	can	can	NN
6912	8612	7	and	and	CC
6912	8612	8	if	if	IN
6912	8612	9	it	-PRON-	PRP
6912	8612	10	is	be	VBZ
6912	8612	11	tin	tin	JJ
6912	8612	12	,	,	,
6912	8612	13	empty	empty	JJ
6912	8612	14	its	-PRON-	PRP$
6912	8612	15	contents	content	NNS
6912	8612	16	at	at	IN
6912	8612	17	once	once	RB
6912	8612	18	.	.	.
6912	8613	1	If	if	IN
6912	8613	2	the	the	DT
6912	8613	3	vegetable	vegetable	NN
6912	8613	4	is	be	VBZ
6912	8613	5	surrounded	surround	VBN
6912	8613	6	by	by	IN
6912	8613	7	liquid	liquid	NN
6912	8613	8	,	,	,
6912	8613	9	use	use	VB
6912	8613	10	the	the	DT
6912	8613	11	water	water	NN
6912	8613	12	in	in	IN
6912	8613	13	cooking	cook	VBG
6912	8613	14	the	the	DT
6912	8613	15	vegetable	vegetable	NN
6912	8613	16	,	,	,
6912	8613	17	as	as	IN
6912	8613	18	it	-PRON-	PRP
6912	8613	19	contains	contain	VBZ
6912	8613	20	valuable	valuable	JJ
6912	8613	21	materials	material	NNS
6912	8613	22	.	.	.
6912	8614	1	There	there	EX
6912	8614	2	are	be	VBP
6912	8614	3	some	some	DT
6912	8614	4	who	who	WP
6912	8614	5	contend	contend	VBP
6912	8614	6	,	,	,
6912	8614	7	however	however	RB
6912	8614	8	,	,	,
6912	8614	9	that	that	IN
6912	8614	10	the	the	DT
6912	8614	11	flavor	flavor	NN
6912	8614	12	of	of	IN
6912	8614	13	certain	certain	JJ
6912	8614	14	vegetables	vegetable	NNS
6912	8614	15	such	such	JJ
6912	8614	16	as	as	IN
6912	8614	17	peas	pea	NNS
6912	8614	18	and	and	CC
6912	8614	19	string	string	NN
6912	8614	20	beans	bean	NNS
6912	8614	21	is	be	VBZ
6912	8614	22	improved	improve	VBN
6912	8614	23	if	if	IN
6912	8614	24	the	the	DT
6912	8614	25	vegetable	vegetable	NN
6912	8614	26	water	water	NN
6912	8614	27	is	be	VBZ
6912	8614	28	drained	drain	VBN
6912	8614	29	from	from	IN
6912	8614	30	them	-PRON-	PRP
6912	8614	31	and	and	CC
6912	8614	32	they	-PRON-	PRP
6912	8614	33	are	be	VBP
6912	8614	34	cooked	cook	VBN
6912	8614	35	in	in	IN
6912	8614	36	fresh	fresh	JJ
6912	8614	37	water	water	NN
6912	8614	38	.	.	.
6912	8615	1	If	if	IN
6912	8615	2	this	this	DT
6912	8615	3	is	be	VBZ
6912	8615	4	done	do	VBN
6912	8615	5	,	,	,
6912	8615	6	the	the	DT
6912	8615	7	vegetable	vegetable	NN
6912	8615	8	water	water	NN
6912	8615	9	should	should	MD
6912	8615	10	not	not	RB
6912	8615	11	be	be	VB
6912	8615	12	wasted	waste	VBN
6912	8615	13	.	.	.
6912	8616	1	It	-PRON-	PRP
6912	8616	2	should	should	MD
6912	8616	3	be	be	VB
6912	8616	4	used	use	VBN
6912	8616	5	in	in	IN
6912	8616	6	making	make	VBG
6912	8616	7	soup	soup	NN
6912	8616	8	or	or	CC
6912	8616	9	sauce	sauce	NN
6912	8616	10	.	.	.
6912	8617	1	If	if	IN
6912	8617	2	possible	possible	JJ
6912	8617	3	,	,	,
6912	8617	4	let	let	VB
6912	8617	5	the	the	DT
6912	8617	6	vegetable	vegetable	NN
6912	8617	7	stand	stand	NN
6912	8617	8	exposed	expose	VBN
6912	8617	9	to	to	IN
6912	8617	10	the	the	DT
6912	8617	11	air	air	NN
6912	8617	12	for	for	IN
6912	8617	13	an	an	DT
6912	8617	14	hour	hour	NN
6912	8617	15	or	or	CC
6912	8617	16	longer	long	JJR
6912	8617	17	.	.	.
6912	8618	1	If	if	IN
6912	8618	2	the	the	DT
6912	8618	3	vegetable	vegetable	NN
6912	8618	4	is	be	VBZ
6912	8618	5	to	to	TO
6912	8618	6	be	be	VB
6912	8618	7	served	serve	VBN
6912	8618	8	plain	plain	JJ
6912	8618	9	,	,	,
6912	8618	10	turn	turn	VB
6912	8618	11	into	into	IN
6912	8618	12	a	a	DT
6912	8618	13	saucepan	saucepan	NN
6912	8618	14	.	.	.
6912	8619	1	Cook	cook	VB
6912	8619	2	in	in	IN
6912	8619	3	its	-PRON-	PRP$
6912	8619	4	own	own	JJ
6912	8619	5	liquor	liquor	NN
6912	8619	6	at	at	IN
6912	8619	7	boiling	boil	VBG
6912	8619	8	temperature	temperature	NN
6912	8619	9	,	,	,
6912	8619	10	for	for	IN
6912	8619	11	at	at	RB
6912	8619	12	least	least	RBS
6912	8619	13	30	30	CD
6912	8619	14	minutes	minute	NNS
6912	8619	15	.	.	.
6912	8620	1	(	(	-LRB-
6912	8620	2	Cooking	cook	VBG
6912	8620	3	at	at	IN
6912	8620	4	boiling	boil	VBG
6912	8620	5	temperature	temperature	NN
6912	8620	6	for	for	IN
6912	8620	7	this	this	DT
6912	8620	8	length	length	NN
6912	8620	9	of	of	IN
6912	8620	10	time	time	NN
6912	8620	11	is	be	VBZ
6912	8620	12	advised	advise	VBN
6912	8620	13	to	to	TO
6912	8620	14	remove	remove	VB
6912	8620	15	any	any	DT
6912	8620	16	possible	possible	JJ
6912	8620	17	danger	danger	NN
6912	8620	18	of	of	IN
6912	8620	19	botulism	botulism	NN
6912	8620	20	.	.	.
6912	8620	21	)	)	-RRB-
6912	8621	1	When	when	WRB
6912	8621	2	cooked	cook	VBN
6912	8621	3	,	,	,
6912	8621	4	the	the	DT
6912	8621	5	liquid	liquid	NN
6912	8621	6	should	should	MD
6912	8621	7	be	be	VB
6912	8621	8	almost	almost	RB
6912	8621	9	entirely	entirely	RB
6912	8621	10	evaporated	evaporate	VBN
6912	8621	11	.	.	.
6912	8622	1	Add	add	VB
6912	8622	2	butter	butter	NN
6912	8622	3	,	,	,
6912	8622	4	salt	salt	NN
6912	8622	5	,	,	,
6912	8622	6	and	and	CC
6912	8622	7	,	,	,
6912	8622	8	if	if	IN
6912	8622	9	desired	desire	VBN
6912	8622	10	,	,	,
6912	8622	11	a	a	DT
6912	8622	12	very	very	RB
6912	8622	13	little	little	JJ
6912	8622	14	sugar	sugar	NN
6912	8622	15	,	,	,
6912	8622	16	and	and	CC
6912	8622	17	serve	serve	VB
6912	8622	18	hot	hot	JJ
6912	8622	19	.	.	.
6912	8623	1	A	a	DT
6912	8623	2	White	White	NNP
6912	8623	3	Sauce	Sauce	NNP
6912	8623	4	may	may	MD
6912	8623	5	also	also	RB
6912	8623	6	be	be	VB
6912	8623	7	used	use	VBN
6912	8623	8	with	with	IN
6912	8623	9	a	a	DT
6912	8623	10	vegetable	vegetable	NN
6912	8623	11	that	that	WDT
6912	8623	12	has	have	VBZ
6912	8623	13	been	be	VBN
6912	8623	14	heated	heat	VBN
6912	8623	15	as	as	IN
6912	8623	16	above	above	RB
6912	8623	17	.	.	.
6912	8624	1	QUESTIONS	QUESTIONS	NNP
6912	8624	2	Explain	explain	VB
6912	8624	3	why	why	WRB
6912	8624	4	vegetables	vegetable	NNS
6912	8624	5	(	(	-LRB-
6912	8624	6	except	except	IN
6912	8624	7	tomatoes	tomato	NNS
6912	8624	8	)	)	-RRB-
6912	8624	9	are	be	VBP
6912	8624	10	more	more	RBR
6912	8624	11	difficult	difficult	JJ
6912	8624	12	to	to	TO
6912	8624	13	can	can	MD
6912	8624	14	successfully	successfully	RB
6912	8624	15	than	than	IN
6912	8624	16	fruits	fruit	NNS
6912	8624	17	.	.	.
6912	8625	1	What	what	WDT
6912	8625	2	foodstuffs	foodstuff	NNS
6912	8625	3	does	do	VBZ
6912	8625	4	the	the	DT
6912	8625	5	water	water	NN
6912	8625	6	in	in	IN
6912	8625	7	which	which	WDT
6912	8625	8	vegetables	vegetable	NNS
6912	8625	9	are	be	VBP
6912	8625	10	canned	can	VBN
6912	8625	11	contain	contain	NN
6912	8625	12	?	?	.
6912	8626	1	From	from	IN
6912	8626	2	this	this	DT
6912	8626	3	explain	explain	NN
6912	8626	4	why	why	WRB
6912	8626	5	the	the	DT
6912	8626	6	water	water	NN
6912	8626	7	should	should	MD
6912	8626	8	not	not	RB
6912	8626	9	be	be	VB
6912	8626	10	drained	drain	VBN
6912	8626	11	from	from	IN
6912	8626	12	vegetables	vegetable	NNS
6912	8626	13	when	when	WRB
6912	8626	14	removing	remove	VBG
6912	8626	15	them	-PRON-	PRP
6912	8626	16	from	from	IN
6912	8626	17	the	the	DT
6912	8626	18	cans	can	NNS
6912	8626	19	.	.	.
6912	8627	1	What	what	WP
6912	8627	2	is	be	VBZ
6912	8627	3	the	the	DT
6912	8627	4	purpose	purpose	NN
6912	8627	5	of	of	IN
6912	8627	6	cooking	cooking	NN
6912	8627	7	canned	canned	JJ
6912	8627	8	vegetables	vegetable	NNS
6912	8627	9	at	at	IN
6912	8627	10	boiling	boil	VBG
6912	8627	11	temperature	temperature	NN
6912	8627	12	?	?	.
6912	8628	1	LESSON	LESSON	NNP
6912	8628	2	CLXXII	CLXXII	NNS
6912	8628	3	DRIED	dry	VBN
6912	8628	4	VEGETABLES	vegetables	NN
6912	8628	5	ADVANTAGES	advantage	NNS
6912	8628	6	OF	of	IN
6912	8628	7	DRYING	drying	NN
6912	8628	8	FOODS.--While	foods.--while	NN
6912	8628	9	preserving	preserve	VBG
6912	8628	10	foods	food	NNS
6912	8628	11	by	by	IN
6912	8628	12	drying	drying	NN
6912	8628	13	does	do	VBZ
6912	8628	14	not	not	RB
6912	8628	15	take	take	VB
6912	8628	16	the	the	DT
6912	8628	17	place	place	NN
6912	8628	18	of	of	IN
6912	8628	19	canning	canning	NN
6912	8628	20	foods	food	NNS
6912	8628	21	and	and	CC
6912	8628	22	storing	store	VBG
6912	8628	23	them	-PRON-	PRP
6912	8628	24	in	in	IN
6912	8628	25	jars	jar	NNS
6912	8628	26	or	or	CC
6912	8628	27	cans	can	NNS
6912	8628	28	,	,	,
6912	8628	29	it	-PRON-	PRP
6912	8628	30	has	have	VBZ
6912	8628	31	certain	certain	JJ
6912	8628	32	advantages	advantage	NNS
6912	8628	33	,	,	,
6912	8628	34	viz	viz	NN
6912	8628	35	.	.	.
6912	8629	1	:	:	:
6912	8629	2	1	1	LS
6912	8629	3	.	.	.
6912	8630	1	Little	little	JJ
6912	8630	2	storage	storage	NN
6912	8630	3	space	space	NN
6912	8630	4	is	be	VBZ
6912	8630	5	required	require	VBN
6912	8630	6	for	for	IN
6912	8630	7	dried	dry	VBN
6912	8630	8	foods	food	NNS
6912	8630	9	.	.	.
6912	8631	1	2	2	LS
6912	8631	2	.	.	.
6912	8632	1	Dried	dry	VBN
6912	8632	2	foods	food	NNS
6912	8632	3	can	can	MD
6912	8632	4	be	be	VB
6912	8632	5	stored	store	VBN
6912	8632	6	in	in	IN
6912	8632	7	containers	container	NNS
6912	8632	8	that	that	WDT
6912	8632	9	can	can	MD
6912	8632	10	not	not	RB
6912	8632	11	be	be	VB
6912	8632	12	used	use	VBN
6912	8632	13	for	for	IN
6912	8632	14	canning	canning	NN
6912	8632	15	.	.	.
6912	8633	1	When	when	WRB
6912	8633	2	foods	food	NNS
6912	8633	3	are	be	VBP
6912	8633	4	dried	dry	VBN
6912	8633	5	,	,	,
6912	8633	6	they	-PRON-	PRP
6912	8633	7	may	may	MD
6912	8633	8	be	be	VB
6912	8633	9	reduced	reduce	VBN
6912	8633	10	in	in	IN
6912	8633	11	bulk	bulk	NN
6912	8633	12	as	as	RB
6912	8633	13	much	much	JJ
6912	8633	14	as	as	IN
6912	8633	15	90	90	CD
6912	8633	16	per	per	NN
6912	8633	17	cent	cent	NN
6912	8633	18	;	;	:
6912	8633	19	for	for	IN
6912	8633	20	example	example	NN
6912	8633	21	,	,	,
6912	8633	22	10	10	CD
6912	8633	23	pounds	pound	NNS
6912	8633	24	of	of	IN
6912	8633	25	fresh	fresh	JJ
6912	8633	26	food	food	NN
6912	8633	27	may	may	MD
6912	8633	28	be	be	VB
6912	8633	29	reduced	reduce	VBN
6912	8633	30	to	to	IN
6912	8633	31	1	1	CD
6912	8633	32	pound	pound	NN
6912	8633	33	of	of	IN
6912	8633	34	dried	dry	VBN
6912	8633	35	food	food	NN
6912	8633	36	.	.	.
6912	8634	1	By	by	IN
6912	8634	2	this	this	DT
6912	8634	3	reduction	reduction	NN
6912	8634	4	no	no	DT
6912	8634	5	food	food	NN
6912	8634	6	value	value	NN
6912	8634	7	is	be	VBZ
6912	8634	8	lost	lose	VBN
6912	8634	9	,	,	,
6912	8634	10	and	and	CC
6912	8634	11	the	the	DT
6912	8634	12	flavor	flavor	NN
6912	8634	13	is	be	VBZ
6912	8634	14	not	not	RB
6912	8634	15	greatly	greatly	RB
6912	8634	16	changed	change	VBN
6912	8634	17	.	.	.
6912	8635	1	Dried	dry	VBN
6912	8635	2	foods	food	NNS
6912	8635	3	may	may	MD
6912	8635	4	be	be	VB
6912	8635	5	stored	store	VBN
6912	8635	6	in	in	IN
6912	8635	7	paper	paper	NN
6912	8635	8	bags	bag	NNS
6912	8635	9	and	and	CC
6912	8635	10	boxes	box	NNS
6912	8635	11	which	which	WDT
6912	8635	12	are	be	VBP
6912	8635	13	much	much	RB
6912	8635	14	less	less	RBR
6912	8635	15	expensive	expensive	JJ
6912	8635	16	containers	container	NNS
6912	8635	17	than	than	IN
6912	8635	18	glass	glass	NN
6912	8635	19	jars	jar	NNS
6912	8635	20	or	or	CC
6912	8635	21	tin	tin	NN
6912	8635	22	cans	can	NNS
6912	8635	23	.	.	.
6912	8636	1	Hence	hence	RB
6912	8636	2	if	if	IN
6912	8636	3	space	space	NN
6912	8636	4	is	be	VBZ
6912	8636	5	limited	limited	JJ
6912	8636	6	and	and	CC
6912	8636	7	glass	glass	NN
6912	8636	8	or	or	CC
6912	8636	9	tin	tin	NN
6912	8636	10	containers	container	NNS
6912	8636	11	are	be	VBP
6912	8636	12	difficult	difficult	JJ
6912	8636	13	to	to	TO
6912	8636	14	secure	secure	VB
6912	8636	15	or	or	CC
6912	8636	16	are	be	VBP
6912	8636	17	expensive	expensive	JJ
6912	8636	18	,	,	,
6912	8636	19	drying	drying	NN
6912	8636	20	may	may	MD
6912	8636	21	prove	prove	VB
6912	8636	22	a	a	DT
6912	8636	23	very	very	RB
6912	8636	24	satisfactory	satisfactory	JJ
6912	8636	25	method	method	NN
6912	8636	26	of	of	IN
6912	8636	27	preserving	preserve	VBG
6912	8636	28	food	food	NN
6912	8636	29	.	.	.
6912	8637	1	METHODS	methods	JJ
6912	8637	2	OF	of	IN
6912	8637	3	DRYING	drying	NN
6912	8637	4	AND	and	CC
6912	8637	5	DRIERS.--Food	driers.--food	NN
6912	8637	6	may	may	MD
6912	8637	7	be	be	VB
6912	8637	8	dried	dry	VBN
6912	8637	9	by	by	IN
6912	8637	10	:	:	:
6912	8637	11	1	1	CD
6912	8637	12	.	.	.
6912	8638	1	Sun	Sun	NNP
6912	8638	2	.	.	.
6912	8639	1	2	2	LS
6912	8639	2	.	.	.
6912	8640	1	Steam	steam	NN
6912	8640	2	(	(	-LRB-
6912	8640	3	placing	place	VBG
6912	8640	4	food	food	NN
6912	8640	5	on	on	IN
6912	8640	6	a	a	DT
6912	8640	7	specially	specially	RB
6912	8640	8	constructed	construct	VBN
6912	8640	9	tray	tray	NN
6912	8640	10	(	(	-LRB-
6912	8640	11	see	see	VB
6912	8640	12	Figure	Figure	NNP
6912	8640	13	93	93	CD
6912	8640	14	)	)	-RRB-
6912	8640	15	which	which	WDT
6912	8640	16	is	be	VBZ
6912	8640	17	heated	heat	VBN
6912	8640	18	with	with	IN
6912	8640	19	steam	steam	NN
6912	8640	20	)	)	-RRB-
6912	8640	21	.	.	.
6912	8641	1	3	3	LS
6912	8641	2	.	.	.
6912	8642	1	Stove	stove	VB
6912	8642	2	or	or	CC
6912	8642	3	oven	oven	JJ
6912	8642	4	drying	drying	NN
6912	8642	5	(	(	-LRB-
6912	8642	6	placing	place	VBG
6912	8642	7	food	food	NN
6912	8642	8	above	above	IN
6912	8642	9	a	a	DT
6912	8642	10	stove	stove	NN
6912	8642	11	or	or	CC
6912	8642	12	in	in	IN
6912	8642	13	the	the	DT
6912	8642	14	oven	oven	NN
6912	8642	15	)	)	-RRB-
6912	8642	16	.	.	.
6912	8643	1	4	4	LS
6912	8643	2	.	.	.
6912	8644	1	Fan	fan	NN
6912	8644	2	drying	drying	NN
6912	8644	3	(	(	-LRB-
6912	8644	4	placing	place	VBG
6912	8644	5	an	an	DT
6912	8644	6	electric	electric	JJ
6912	8644	7	fan	fan	NN
6912	8644	8	near	near	IN
6912	8644	9	the	the	DT
6912	8644	10	food	food	NN
6912	8644	11	)	)	-RRB-
6912	8644	12	.	.	.
6912	8645	1	A	a	DT
6912	8645	2	combination	combination	NN
6912	8645	3	of	of	IN
6912	8645	4	these	these	DT
6912	8645	5	methods	method	NNS
6912	8645	6	,	,	,
6912	8645	7	especially	especially	RB
6912	8645	8	the	the	DT
6912	8645	9	two	two	CD
6912	8645	10	latter	latter	JJ
6912	8645	11	,	,	,
6912	8645	12	is	be	VBZ
6912	8645	13	often	often	RB
6912	8645	14	used	use	VBN
6912	8645	15	in	in	IN
6912	8645	16	drying	drying	NN
6912	8645	17	foods	food	NNS
6912	8645	18	.	.	.
6912	8646	1	Plates	plate	NNS
6912	8646	2	or	or	CC
6912	8646	3	dishes	dish	NNS
6912	8646	4	may	may	MD
6912	8646	5	serve	serve	VB
6912	8646	6	as	as	IN
6912	8646	7	driers	drier	NNS
6912	8646	8	when	when	WRB
6912	8646	9	the	the	DT
6912	8646	10	drying	drying	NN
6912	8646	11	is	be	VBZ
6912	8646	12	done	do	VBN
6912	8646	13	in	in	IN
6912	8646	14	the	the	DT
6912	8646	15	oven	oven	NN
6912	8646	16	.	.	.
6912	8647	1	Trays	Trays	NNP
6912	8647	2	for	for	IN
6912	8647	3	drying	drying	NN
6912	8647	4	may	may	MD
6912	8647	5	be	be	VB
6912	8647	6	constructed	construct	VBN
6912	8647	7	at	at	IN
6912	8647	8	home	home	NN
6912	8647	9	or	or	CC
6912	8647	10	they	-PRON-	PRP
6912	8647	11	may	may	MD
6912	8647	12	be	be	VB
6912	8647	13	purchased	purchase	VBN
6912	8647	14	.	.	.
6912	8648	1	Most	Most	JJS
6912	8648	2	of	of	IN
6912	8648	3	them	-PRON-	PRP
6912	8648	4	consist	consist	VBP
6912	8648	5	of	of	IN
6912	8648	6	a	a	DT
6912	8648	7	wood	wood	NN
6912	8648	8	or	or	CC
6912	8648	9	metal	metal	NN
6912	8648	10	frame	frame	NN
6912	8648	11	over	over	IN
6912	8648	12	which	which	WDT
6912	8648	13	wire	wire	NN
6912	8648	14	netting	netting	NN
6912	8648	15	is	be	VBZ
6912	8648	16	tacked	tack	VBN
6912	8648	17	.	.	.
6912	8649	1	Single	single	JJ
6912	8649	2	trays	tray	NNS
6912	8649	3	or	or	CC
6912	8649	4	a	a	DT
6912	8649	5	series	series	NN
6912	8649	6	of	of	IN
6912	8649	7	trays	trays	NNP
6912	8649	8	one	one	CD
6912	8649	9	placed	place	VBD
6912	8649	10	above	above	IN
6912	8649	11	the	the	DT
6912	8649	12	other	other	JJ
6912	8649	13	may	may	MD
6912	8649	14	serve	serve	VB
6912	8649	15	as	as	IN
6912	8649	16	driers	drier	NNS
6912	8649	17	.	.	.
6912	8650	1	When	when	WRB
6912	8650	2	drying	drying	NN
6912	8650	3	is	be	VBZ
6912	8650	4	accomplished	accomplish	VBN
6912	8650	5	by	by	IN
6912	8650	6	heat	heat	NN
6912	8650	7	from	from	IN
6912	8650	8	a	a	DT
6912	8650	9	stove	stove	NN
6912	8650	10	,	,	,
6912	8650	11	the	the	DT
6912	8650	12	drier	drier	NN
6912	8650	13	is	be	VBZ
6912	8650	14	hung	hang	VBN
6912	8650	15	over	over	IN
6912	8650	16	a	a	DT
6912	8650	17	stove	stove	NN
6912	8650	18	or	or	CC
6912	8650	19	it	-PRON-	PRP
6912	8650	20	rests	rest	VBZ
6912	8650	21	on	on	IN
6912	8650	22	the	the	DT
6912	8650	23	top	top	NN
6912	8650	24	of	of	IN
6912	8650	25	the	the	DT
6912	8650	26	stove	stove	NN
6912	8650	27	.	.	.
6912	8651	1	In	in	IN
6912	8651	2	the	the	DT
6912	8651	3	latter	latter	JJ
6912	8651	4	case	case	NN
6912	8651	5	,	,	,
6912	8651	6	it	-PRON-	PRP
6912	8651	7	is	be	VBZ
6912	8651	8	necessary	necessary	JJ
6912	8651	9	that	that	IN
6912	8651	10	the	the	DT
6912	8651	11	frame	frame	NN
6912	8651	12	of	of	IN
6912	8651	13	the	the	DT
6912	8651	14	tray	tray	NN
6912	8651	15	be	be	VB
6912	8651	16	constructed	construct	VBN
6912	8651	17	so	so	IN
6912	8651	18	that	that	IN
6912	8651	19	the	the	DT
6912	8651	20	bottom	bottom	JJ
6912	8651	21	tray	tray	NN
6912	8651	22	does	do	VBZ
6912	8651	23	not	not	RB
6912	8651	24	rest	rest	VB
6912	8651	25	directly	directly	RB
6912	8651	26	on	on	IN
6912	8651	27	the	the	DT
6912	8651	28	stove	stove	NN
6912	8651	29	.	.	.
6912	8652	1	In	in	IN
6912	8652	2	case	case	NN
6912	8652	3	the	the	DT
6912	8652	4	drying	drying	NN
6912	8652	5	is	be	VBZ
6912	8652	6	done	do	VBN
6912	8652	7	over	over	IN
6912	8652	8	a	a	DT
6912	8652	9	kerosene	kerosene	JJ
6912	8652	10	stove	stove	NN
6912	8652	11	,	,	,
6912	8652	12	the	the	DT
6912	8652	13	bottom	bottom	NN
6912	8652	14	of	of	IN
6912	8652	15	the	the	DT
6912	8652	16	tray	tray	NN
6912	8652	17	must	must	MD
6912	8652	18	be	be	VB
6912	8652	19	of	of	IN
6912	8652	20	tin	tin	NN
6912	8652	21	or	or	CC
6912	8652	22	galvanized	galvanized	JJ
6912	8652	23	iron	iron	NN
6912	8652	24	to	to	TO
6912	8652	25	protect	protect	VB
6912	8652	26	the	the	DT
6912	8652	27	food	food	NN
6912	8652	28	from	from	IN
6912	8652	29	kerosene	kerosene	JJ
6912	8652	30	fumes	fume	NNS
6912	8652	31	.	.	.
6912	8653	1	The	the	DT
6912	8653	2	lowest	low	JJS
6912	8653	3	tray	tray	NN
6912	8653	4	must	must	MD
6912	8653	5	be	be	VB
6912	8653	6	placed	place	VBN
6912	8653	7	at	at	IN
6912	8653	8	least	least	JJS
6912	8653	9	4	4	CD
6912	8653	10	inches	inch	NNS
6912	8653	11	above	above	IN
6912	8653	12	the	the	DT
6912	8653	13	metal	metal	NN
6912	8653	14	bottom	bottom	NN
6912	8653	15	.	.	.
6912	8654	1	SELECTION	selection	NN
6912	8654	2	AND	and	CC
6912	8654	3	PREPARATION	preparation	NN
6912	8654	4	OF	of	IN
6912	8654	5	VEGETABLES	vegetables	NN
6912	8654	6	FOR	for	IN
6912	8654	7	DRYING.--To	DRYING.--To	NNS
6912	8654	8	secure	secure	VBP
6912	8654	9	the	the	DT
6912	8654	10	best	good	JJS
6912	8654	11	results	result	NNS
6912	8654	12	,	,	,
6912	8654	13	select	select	VB
6912	8654	14	mature	mature	JJ
6912	8654	15	but	but	CC
6912	8654	16	fresh	fresh	JJ
6912	8654	17	vegetables	vegetable	NNS
6912	8654	18	.	.	.
6912	8655	1	They	-PRON-	PRP
6912	8655	2	should	should	MD
6912	8655	3	be	be	VB
6912	8655	4	in	in	IN
6912	8655	5	good	good	JJ
6912	8655	6	condition	condition	NN
6912	8655	7	,	,	,
6912	8655	8	free	free	JJ
6912	8655	9	from	from	IN
6912	8655	10	blemish	blemish	NNP
6912	8655	11	.	.	.
6912	8656	1	Certain	certain	JJ
6912	8656	2	foods	food	NNS
6912	8656	3	,	,	,
6912	8656	4	such	such	JJ
6912	8656	5	as	as	IN
6912	8656	6	berries	berry	NNS
6912	8656	7	,	,	,
6912	8656	8	cherries	cherry	NNS
6912	8656	9	,	,	,
6912	8656	10	peas	pea	NNS
6912	8656	11	,	,	,
6912	8656	12	lima	lima	NNP
6912	8656	13	and	and	CC
6912	8656	14	shell	shell	NNP
6912	8656	15	beans	beans	NNPS
6912	8656	16	,	,	,
6912	8656	17	are	be	VBP
6912	8656	18	dried	dry	VBN
6912	8656	19	whole	whole	JJ
6912	8656	20	.	.	.
6912	8657	1	Most	Most	JJS
6912	8657	2	vegetables	vegetable	NNS
6912	8657	3	should	should	MD
6912	8657	4	be	be	VB
6912	8657	5	cut	cut	VBN
6912	8657	6	into	into	IN
6912	8657	7	slices	slice	NNS
6912	8657	8	from	from	IN
6912	8657	9	1/8	1/8	CD
6912	8657	10	to	to	TO
6912	8657	11	1/4	1/4	CD
6912	8657	12	inch	inch	NN
6912	8657	13	in	in	IN
6912	8657	14	thickness	thickness	NN
6912	8657	15	.	.	.
6912	8658	1	The	the	DT
6912	8658	2	slicing	slicing	NN
6912	8658	3	may	may	MD
6912	8658	4	be	be	VB
6912	8658	5	done	do	VBN
6912	8658	6	with	with	IN
6912	8658	7	a	a	DT
6912	8658	8	paring	paring	NN
6912	8658	9	or	or	CC
6912	8658	10	kitchen	kitchen	NN
6912	8658	11	knife	knife	NN
6912	8658	12	,	,	,
6912	8658	13	or	or	CC
6912	8658	14	it	-PRON-	PRP
6912	8658	15	may	may	MD
6912	8658	16	be	be	VB
6912	8658	17	done	do	VBN
6912	8658	18	by	by	IN
6912	8658	19	means	mean	NNS
6912	8658	20	of	of	IN
6912	8658	21	a	a	DT
6912	8658	22	slaw	slaw	NN
6912	8658	23	-	-	HYPH
6912	8658	24	cutter	cutter	NN
6912	8658	25	or	or	CC
6912	8658	26	a	a	DT
6912	8658	27	rotary	rotary	JJ
6912	8658	28	chopper	chopper	NN
6912	8658	29	.	.	.
6912	8659	1	Foods	food	NNS
6912	8659	2	are	be	VBP
6912	8659	3	sometimes	sometimes	RB
6912	8659	4	cut	cut	VBN
6912	8659	5	into	into	IN
6912	8659	6	pieces	piece	NNS
6912	8659	7	for	for	IN
6912	8659	8	drying	drying	NN
6912	8659	9	by	by	IN
6912	8659	10	means	mean	NNS
6912	8659	11	of	of	IN
6912	8659	12	the	the	DT
6912	8659	13	food	food	NN
6912	8659	14	chopper	chopper	NN
6912	8659	15	.	.	.
6912	8660	1	It	-PRON-	PRP
6912	8660	2	is	be	VBZ
6912	8660	3	necessary	necessary	JJ
6912	8660	4	that	that	IN
6912	8660	5	all	all	DT
6912	8660	6	knives	knife	NNS
6912	8660	7	and	and	CC
6912	8660	8	cutting	cut	VBG
6912	8660	9	devices	device	NNS
6912	8660	10	be	be	VB
6912	8660	11	clean	clean	JJ
6912	8660	12	.	.	.
6912	8661	1	There	there	EX
6912	8661	2	should	should	MD
6912	8661	3	be	be	VB
6912	8661	4	no	no	DT
6912	8661	5	discoloration	discoloration	NN
6912	8661	6	of	of	IN
6912	8661	7	the	the	DT
6912	8661	8	vegetable	vegetable	NN
6912	8661	9	from	from	IN
6912	8661	10	the	the	DT
6912	8661	11	cutting	cutting	NN
6912	8661	12	utensil	utensil	JJ
6912	8661	13	.	.	.
6912	8662	1	It	-PRON-	PRP
6912	8662	2	has	have	VBZ
6912	8662	3	been	be	VBN
6912	8662	4	found	find	VBN
6912	8662	5	advisable	advisable	JJ
6912	8662	6	to	to	TO
6912	8662	7	blanch	blanch	VB
6912	8662	8	most	most	JJS
6912	8662	9	vegetables	vegetable	NNS
6912	8662	10	before	before	IN
6912	8662	11	drying	dry	VBG
6912	8662	12	.	.	.
6912	8663	1	The	the	DT
6912	8663	2	method	method	NN
6912	8663	3	of	of	IN
6912	8663	4	blanching	blanch	VBG
6912	8663	5	given	give	VBN
6912	8663	6	previously	previously	RB
6912	8663	7	can	can	MD
6912	8663	8	be	be	VB
6912	8663	9	used	use	VBN
6912	8663	10	in	in	IN
6912	8663	11	drying	dry	VBG
6912	8663	12	vegetables	vegetable	NNS
6912	8663	13	as	as	RB
6912	8663	14	well	well	RB
6912	8663	15	as	as	IN
6912	8663	16	canning	can	VBG
6912	8663	17	them	-PRON-	PRP
6912	8663	18	.	.	.
6912	8664	1	Foods	food	NNS
6912	8664	2	are	be	VBP
6912	8664	3	not	not	RB
6912	8664	4	cold	cold	JJ
6912	8664	5	-	-	HYPH
6912	8664	6	dipped	dip	VBN
6912	8664	7	,	,	,
6912	8664	8	however	however	RB
6912	8664	9	,	,	,
6912	8664	10	after	after	IN
6912	8664	11	blanching	blanch	VBG
6912	8664	12	when	when	WRB
6912	8664	13	they	-PRON-	PRP
6912	8664	14	are	be	VBP
6912	8664	15	to	to	TO
6912	8664	16	be	be	VB
6912	8664	17	dried	dry	VBN
6912	8664	18	.	.	.
6912	8665	1	Fruits	fruit	NNS
6912	8665	2	are	be	VBP
6912	8665	3	usually	usually	RB
6912	8665	4	not	not	RB
6912	8665	5	blanched	blanch	VBN
6912	8665	6	before	before	IN
6912	8665	7	drying	dry	VBG
6912	8665	8	.	.	.
6912	8666	1	FOOD	food	NN
6912	8666	2	PRESERVATION	PRESERVATION	VBD
6912	8666	3	METHOD	method	NN
6912	8666	4	OF	of	IN
6912	8666	5	DRYING	DRYING	NNP
6912	8666	6	FOODS.--Place	FOODS.--Place	NNP
6912	8666	7	the	the	DT
6912	8666	8	prepared	prepare	VBN
6912	8666	9	food	food	NN
6912	8666	10	on	on	IN
6912	8666	11	drying	drying	NN
6912	8666	12	trays	tray	NNS
6912	8666	13	.	.	.
6912	8667	1	Unless	unless	IN
6912	8667	2	the	the	DT
6912	8667	3	drying	drying	NN
6912	8667	4	is	be	VBZ
6912	8667	5	done	do	VBN
6912	8667	6	in	in	IN
6912	8667	7	the	the	DT
6912	8667	8	oven	oven	NN
6912	8667	9	,	,	,
6912	8667	10	cover	cover	VB
6912	8667	11	the	the	DT
6912	8667	12	food	food	NN
6912	8667	13	with	with	IN
6912	8667	14	cheese	cheese	NN
6912	8667	15	-	-	HYPH
6912	8667	16	cloth	cloth	NN
6912	8667	17	.	.	.
6912	8668	1	If	if	IN
6912	8668	2	possible	possible	JJ
6912	8668	3	,	,	,
6912	8668	4	tack	tack	VB
6912	8668	5	the	the	DT
6912	8668	6	cloth	cloth	NN
6912	8668	7	to	to	IN
6912	8668	8	the	the	DT
6912	8668	9	frame	frame	NN
6912	8668	10	so	so	IN
6912	8668	11	that	that	IN
6912	8668	12	no	no	DT
6912	8668	13	dust	dust	NN
6912	8668	14	or	or	CC
6912	8668	15	insects	insect	NNS
6912	8668	16	can	can	MD
6912	8668	17	come	come	VB
6912	8668	18	in	in	IN
6912	8668	19	contact	contact	NN
6912	8668	20	with	with	IN
6912	8668	21	the	the	DT
6912	8668	22	food	food	NN
6912	8668	23	.	.	.
6912	8669	1	Stir	stir	VB
6912	8669	2	or	or	CC
6912	8669	3	turn	turn	VB
6912	8669	4	foods	food	NNS
6912	8669	5	once	once	RB
6912	8669	6	or	or	CC
6912	8669	7	twice	twice	PDT
6912	8669	8	a	a	DT
6912	8669	9	day	day	NN
6912	8669	10	while	while	IN
6912	8669	11	they	-PRON-	PRP
6912	8669	12	are	be	VBP
6912	8669	13	drying	dry	VBG
6912	8669	14	.	.	.
6912	8670	1	This	this	DT
6912	8670	2	is	be	VBZ
6912	8670	3	especially	especially	RB
6912	8670	4	necessary	necessary	JJ
6912	8670	5	when	when	WRB
6912	8670	6	foods	food	NNS
6912	8670	7	are	be	VBP
6912	8670	8	dried	dry	VBN
6912	8670	9	in	in	IN
6912	8670	10	the	the	DT
6912	8670	11	sun	sun	NN
6912	8670	12	.	.	.
6912	8671	1	_	_	XX
6912	8671	2	If	if	IN
6912	8671	3	the	the	DT
6912	8671	4	food	food	NN
6912	8671	5	is	be	VBZ
6912	8671	6	to	to	TO
6912	8671	7	be	be	VB
6912	8671	8	dried	dry	VBN
6912	8671	9	in	in	IN
6912	8671	10	the	the	DT
6912	8671	11	sun	sun	NN
6912	8671	12	_	_	NNP
6912	8671	13	,	,	,
6912	8671	14	place	place	VB
6912	8671	15	the	the	DT
6912	8671	16	tray	tray	NN
6912	8671	17	containing	contain	VBG
6912	8671	18	the	the	DT
6912	8671	19	food	food	NN
6912	8671	20	in	in	IN
6912	8671	21	the	the	DT
6912	8671	22	sun	sun	NN
6912	8671	23	,	,	,
6912	8671	24	where	where	WRB
6912	8671	25	there	there	EX
6912	8671	26	is	be	VBZ
6912	8671	27	a	a	DT
6912	8671	28	breeze	breeze	NN
6912	8671	29	.	.	.
6912	8672	1	If	if	IN
6912	8672	2	it	-PRON-	PRP
6912	8672	3	rains	rain	VBZ
6912	8672	4	,	,	,
6912	8672	5	take	take	VB
6912	8672	6	the	the	DT
6912	8672	7	trays	trays	NNP
6912	8672	8	indoors	indoor	NNS
6912	8672	9	.	.	.
6912	8673	1	Also	also	RB
6912	8673	2	bring	bring	VB
6912	8673	3	the	the	DT
6912	8673	4	trays	tray	NNS
6912	8673	5	indoors	indoor	NNS
6912	8673	6	just	just	RB
6912	8673	7	before	before	IN
6912	8673	8	sunset	sunset	NN
6912	8673	9	.	.	.
6912	8674	1	_	_	NNP
6912	8674	2	If	if	IN
6912	8674	3	food	food	NN
6912	8674	4	is	be	VBZ
6912	8674	5	to	to	TO
6912	8674	6	be	be	VB
6912	8674	7	dried	dry	VBN
6912	8674	8	by	by	IN
6912	8674	9	means	mean	NNS
6912	8674	10	of	of	IN
6912	8674	11	steam	steam	NN
6912	8674	12	_	_	NNP
6912	8674	13	,	,	,
6912	8674	14	a	a	DT
6912	8674	15	special	special	JJ
6912	8674	16	device	device	NN
6912	8674	17	is	be	VBZ
6912	8674	18	needed	need	VBN
6912	8674	19	(	(	-LRB-
6912	8674	20	see	see	VB
6912	8674	21	Figure	Figure	NNP
6912	8674	22	93	93	CD
6912	8674	23	)	)	-RRB-
6912	8674	24	.	.	.
6912	8675	1	The	the	DT
6912	8675	2	device	device	NN
6912	8675	3	consists	consist	VBZ
6912	8675	4	of	of	IN
6912	8675	5	a	a	DT
6912	8675	6	large	large	JJ
6912	8675	7	pan	pan	NN
6912	8675	8	for	for	IN
6912	8675	9	holding	hold	VBG
6912	8675	10	water	water	NN
6912	8675	11	and	and	CC
6912	8675	12	a	a	DT
6912	8675	13	hollow	hollow	JJ
6912	8675	14	tray	tray	NN
6912	8675	15	.	.	.
6912	8676	1	The	the	DT
6912	8676	2	under	under	JJ
6912	8676	3	surface	surface	NN
6912	8676	4	of	of	IN
6912	8676	5	the	the	DT
6912	8676	6	tray	tray	NN
6912	8676	7	has	have	VBZ
6912	8676	8	an	an	DT
6912	8676	9	opening	opening	NN
6912	8676	10	about	about	IN
6912	8676	11	the	the	DT
6912	8676	12	size	size	NN
6912	8676	13	of	of	IN
6912	8676	14	the	the	DT
6912	8676	15	diameter	diameter	NN
6912	8676	16	of	of	IN
6912	8676	17	the	the	DT
6912	8676	18	pan	pan	NN
6912	8676	19	.	.	.
6912	8677	1	To	to	IN
6912	8677	2	this	this	DT
6912	8677	3	opening	opening	NN
6912	8677	4	is	be	VBZ
6912	8677	5	fastened	fasten	VBN
6912	8677	6	a	a	DT
6912	8677	7	collar	collar	NN
6912	8677	8	which	which	WDT
6912	8677	9	fits	fit	VBZ
6912	8677	10	snugly	snugly	RB
6912	8677	11	into	into	IN
6912	8677	12	the	the	DT
6912	8677	13	pan	pan	NN
6912	8677	14	.	.	.
6912	8678	1	The	the	DT
6912	8678	2	pan	pan	NN
6912	8678	3	filled	fill	VBN
6912	8678	4	with	with	IN
6912	8678	5	water	water	NN
6912	8678	6	is	be	VBZ
6912	8678	7	placed	place	VBN
6912	8678	8	over	over	IN
6912	8678	9	a	a	DT
6912	8678	10	burner	burner	NN
6912	8678	11	.	.	.
6912	8679	1	When	when	WRB
6912	8679	2	the	the	DT
6912	8679	3	water	water	NN
6912	8679	4	boils	boil	VBZ
6912	8679	5	,	,	,
6912	8679	6	the	the	DT
6912	8679	7	steam	steam	NN
6912	8679	8	rises	rise	VBZ
6912	8679	9	and	and	CC
6912	8679	10	fills	fill	VBZ
6912	8679	11	the	the	DT
6912	8679	12	hollow	hollow	JJ
6912	8679	13	tray	tray	NN
6912	8679	14	and	and	CC
6912	8679	15	escapes	escape	NNS
6912	8679	16	by	by	IN
6912	8679	17	means	mean	NNS
6912	8679	18	of	of	IN
6912	8679	19	the	the	DT
6912	8679	20	small	small	JJ
6912	8679	21	pipe	pipe	NN
6912	8679	22	in	in	IN
6912	8679	23	the	the	DT
6912	8679	24	upper	upper	JJ
6912	8679	25	surface	surface	NN
6912	8679	26	of	of	IN
6912	8679	27	the	the	DT
6912	8679	28	tray	tray	NN
6912	8679	29	.	.	.
6912	8680	1	The	the	DT
6912	8680	2	food	food	NN
6912	8680	3	is	be	VBZ
6912	8680	4	placed	place	VBN
6912	8680	5	on	on	IN
6912	8680	6	the	the	DT
6912	8680	7	upper	upper	JJ
6912	8680	8	surface	surface	NN
6912	8680	9	and	and	CC
6912	8680	10	is	be	VBZ
6912	8680	11	dried	dry	VBN
6912	8680	12	by	by	IN
6912	8680	13	steam	steam	NN
6912	8680	14	heat	heat	NN
6912	8680	15	.	.	.
6912	8681	1	_	_	XX
6912	8681	2	If	if	IN
6912	8681	3	the	the	DT
6912	8681	4	food	food	NN
6912	8681	5	is	be	VBZ
6912	8681	6	to	to	TO
6912	8681	7	be	be	VB
6912	8681	8	dried	dry	VBN
6912	8681	9	in	in	IN
6912	8681	10	the	the	DT
6912	8681	11	oven	oven	JJ
6912	8681	12	_	_	NNP
6912	8681	13	,	,	,
6912	8681	14	place	place	VB
6912	8681	15	the	the	DT
6912	8681	16	food	food	NN
6912	8681	17	on	on	IN
6912	8681	18	suitable	suitable	JJ
6912	8681	19	trays	tray	NNS
6912	8681	20	.	.	.
6912	8682	1	Oven	oven	JJ
6912	8682	2	drying	drying	NN
6912	8682	3	is	be	VBZ
6912	8682	4	much	much	RB
6912	8682	5	more	more	RBR
6912	8682	6	satisfactorily	satisfactorily	RB
6912	8682	7	done	do	VBN
6912	8682	8	if	if	IN
6912	8682	9	the	the	DT
6912	8682	10	oven	oven	NN
6912	8682	11	is	be	VBZ
6912	8682	12	provided	provide	VBN
6912	8682	13	with	with	IN
6912	8682	14	a	a	DT
6912	8682	15	thermometer	thermometer	NN
6912	8682	16	.	.	.
6912	8683	1	The	the	DT
6912	8683	2	temperature	temperature	NN
6912	8683	3	for	for	IN
6912	8683	4	drying	drying	NN
6912	8683	5	foods	food	NNS
6912	8683	6	is	be	VBZ
6912	8683	7	much	much	RB
6912	8683	8	less	less	JJR
6912	8683	9	than	than	IN
6912	8683	10	that	that	DT
6912	8683	11	of	of	IN
6912	8683	12	boiling	boil	VBG
6912	8683	13	water,--it	water,--it	NNP
6912	8683	14	varies	vary	VBZ
6912	8683	15	from	from	IN
6912	8683	16	115	115	CD
6912	8683	17	degrees	degree	NNS
6912	8683	18	to	to	IN
6912	8683	19	175	175	CD
6912	8683	20	degrees	degree	NNS
6912	8683	21	F.	F.	NNP
6912	8683	22	It	-PRON-	PRP
6912	8683	23	is	be	VBZ
6912	8683	24	often	often	RB
6912	8683	25	necessary	necessary	JJ
6912	8683	26	to	to	TO
6912	8683	27	keep	keep	VB
6912	8683	28	the	the	DT
6912	8683	29	oven	oven	JJ
6912	8683	30	door	door	NN
6912	8683	31	open	open	JJ
6912	8683	32	so	so	IN
6912	8683	33	that	that	IN
6912	8683	34	the	the	DT
6912	8683	35	temperature	temperature	NN
6912	8683	36	does	do	VBZ
6912	8683	37	not	not	RB
6912	8683	38	become	become	VB
6912	8683	39	too	too	RB
6912	8683	40	high	high	JJ
6912	8683	41	.	.	.
6912	8684	1	[	[	-LRB-
6912	8684	2	Illustration	illustration	NN
6912	8684	3	:	:	:
6912	8684	4	FIGURE	figure	VB
6912	8684	5	93.---DRIER	93.---drier	CD
6912	8684	6	FOR	for	IN
6912	8684	7	VEGETABLES	vegetables	NN
6912	8684	8	OR	or	CC
6912	8684	9	FRUITS	FRUITS	NNP
6912	8684	10	.	.	.
6912	8684	11	]	]	-RRB-
6912	8685	1	_	_	NNP
6912	8685	2	If	if	IN
6912	8685	3	food	food	NN
6912	8685	4	is	be	VBZ
6912	8685	5	dried	dry	VBN
6912	8685	6	over	over	IN
6912	8685	7	a	a	DT
6912	8685	8	stove	stove	NN
6912	8685	9	in	in	IN
6912	8685	10	a	a	DT
6912	8685	11	series	series	NN
6912	8685	12	of	of	IN
6912	8685	13	trays	trays	NNP
6912	8685	14	_	_	NNP
6912	8685	15	one	one	CD
6912	8685	16	placed	place	VBN
6912	8685	17	above	above	IN
6912	8685	18	the	the	DT
6912	8685	19	other	other	JJ
6912	8685	20	,	,	,
6912	8685	21	the	the	DT
6912	8685	22	position	position	NN
6912	8685	23	of	of	IN
6912	8685	24	the	the	DT
6912	8685	25	trays	tray	NNS
6912	8685	26	should	should	MD
6912	8685	27	be	be	VB
6912	8685	28	changed	change	VBN
6912	8685	29	so	so	IN
6912	8685	30	that	that	IN
6912	8685	31	the	the	DT
6912	8685	32	food	food	NN
6912	8685	33	may	may	MD
6912	8685	34	be	be	VB
6912	8685	35	uniformly	uniformly	RB
6912	8685	36	dried	dry	VBN
6912	8685	37	.	.	.
6912	8686	1	_	_	NNP
6912	8686	2	If	if	IN
6912	8686	3	food	food	NN
6912	8686	4	is	be	VBZ
6912	8686	5	dried	dry	VBN
6912	8686	6	by	by	IN
6912	8686	7	means	mean	NNS
6912	8686	8	of	of	IN
6912	8686	9	an	an	DT
6912	8686	10	electric	electric	JJ
6912	8686	11	fan	fan	NN
6912	8686	12	_	_	NNP
6912	8686	13	,	,	,
6912	8686	14	the	the	DT
6912	8686	15	fan	fan	NN
6912	8686	16	should	should	MD
6912	8686	17	be	be	VB
6912	8686	18	so	so	RB
6912	8686	19	placed	place	VBN
6912	8686	20	that	that	IN
6912	8686	21	the	the	DT
6912	8686	22	current	current	NN
6912	8686	23	of	of	IN
6912	8686	24	air	air	NN
6912	8686	25	is	be	VBZ
6912	8686	26	directed	direct	VBN
6912	8686	27	along	along	IN
6912	8686	28	the	the	DT
6912	8686	29	trays	tray	NNS
6912	8686	30	lengthwise	lengthwise	RB
6912	8686	31	.	.	.
6912	8687	1	The	the	DT
6912	8687	2	drying	drying	NN
6912	8687	3	will	will	MD
6912	8687	4	be	be	VB
6912	8687	5	most	most	RBS
6912	8687	6	rapid	rapid	JJ
6912	8687	7	nearest	near	JJS
6912	8687	8	the	the	DT
6912	8687	9	fan	fan	NN
6912	8687	10	;	;	:
6912	8687	11	hence	hence	RB
6912	8687	12	it	-PRON-	PRP
6912	8687	13	is	be	VBZ
6912	8687	14	necessary	necessary	JJ
6912	8687	15	to	to	TO
6912	8687	16	change	change	VB
6912	8687	17	the	the	DT
6912	8687	18	position	position	NN
6912	8687	19	of	of	IN
6912	8687	20	the	the	DT
6912	8687	21	tray	tray	NN
6912	8687	22	or	or	CC
6912	8687	23	of	of	IN
6912	8687	24	the	the	DT
6912	8687	25	food	food	NN
6912	8687	26	every	every	DT
6912	8687	27	few	few	JJ
6912	8687	28	hours	hour	NNS
6912	8687	29	.	.	.
6912	8688	1	Foods	food	NNS
6912	8688	2	may	may	MD
6912	8688	3	be	be	VB
6912	8688	4	dried	dry	VBN
6912	8688	5	in	in	IN
6912	8688	6	less	less	JJR
6912	8688	7	than	than	IN
6912	8688	8	24	24	CD
6912	8688	9	hours	hour	NNS
6912	8688	10	by	by	IN
6912	8688	11	means	mean	NNS
6912	8688	12	of	of	IN
6912	8688	13	an	an	DT
6912	8688	14	electric	electric	JJ
6912	8688	15	fan	fan	NN
6912	8688	16	.	.	.
6912	8689	1	A	a	DT
6912	8689	2	few	few	JJ
6912	8689	3	foods	food	NNS
6912	8689	4	such	such	JJ
6912	8689	5	as	as	IN
6912	8689	6	sliced	slice	VBN
6912	8689	7	string	string	NN
6912	8689	8	beans	bean	NNS
6912	8689	9	may	may	MD
6912	8689	10	be	be	VB
6912	8689	11	dried	dry	VBN
6912	8689	12	in	in	IN
6912	8689	13	a	a	DT
6912	8689	14	few	few	JJ
6912	8689	15	hours	hour	NNS
6912	8689	16	.	.	.
6912	8690	1	Before	before	IN
6912	8690	2	drying	dry	VBG
6912	8690	3	by	by	IN
6912	8690	4	means	mean	NNS
6912	8690	5	of	of	IN
6912	8690	6	a	a	DT
6912	8690	7	fan	fan	NN
6912	8690	8	,	,	,
6912	8690	9	food	food	NN
6912	8690	10	should	should	MD
6912	8690	11	be	be	VB
6912	8690	12	blanched	blanch	VBN
6912	8690	13	.	.	.
6912	8691	1	It	-PRON-	PRP
6912	8691	2	is	be	VBZ
6912	8691	3	also	also	RB
6912	8691	4	necessary	necessary	JJ
6912	8691	5	to	to	TO
6912	8691	6	heat	heat	VB
6912	8691	7	food	food	NN
6912	8691	8	dried	dry	VBN
6912	8691	9	in	in	IN
6912	8691	10	this	this	DT
6912	8691	11	way	way	NN
6912	8691	12	in	in	IN
6912	8691	13	an	an	DT
6912	8691	14	oven	oven	NN
6912	8691	15	at	at	IN
6912	8691	16	180	180	CD
6912	8691	17	degrees	degree	NNS
6912	8691	18	F.	F.	NNP
6912	8691	19	for	for	IN
6912	8691	20	10	10	CD
6912	8691	21	or	or	CC
6912	8691	22	15	15	CD
6912	8691	23	minutes	minute	NNS
6912	8691	24	before	before	IN
6912	8691	25	storing	store	VBG
6912	8691	26	.	.	.
6912	8692	1	Testing	test	VBG
6912	8692	2	for	for	IN
6912	8692	3	Sufficient	Sufficient	NNP
6912	8692	4	Drying	Drying	NNP
6912	8692	5	and	and	CC
6912	8692	6	Conditioning.--The	Conditioning.--The	NNP
6912	8692	7	time	time	NN
6912	8692	8	for	for	IN
6912	8692	9	drying	drying	NN
6912	8692	10	varies	varie	NNS
6912	8692	11	with	with	IN
6912	8692	12	the	the	DT
6912	8692	13	method	method	NN
6912	8692	14	of	of	IN
6912	8692	15	drying	drying	NN
6912	8692	16	and	and	CC
6912	8692	17	the	the	DT
6912	8692	18	kind	kind	NN
6912	8692	19	of	of	IN
6912	8692	20	food	food	NN
6912	8692	21	.	.	.
6912	8693	1	A	a	DT
6912	8693	2	definite	definite	JJ
6912	8693	3	time	time	NN
6912	8693	4	of	of	IN
6912	8693	5	drying	drying	NN
6912	8693	6	can	can	MD
6912	8693	7	not	not	RB
6912	8693	8	be	be	VB
6912	8693	9	stated	state	VBN
6912	8693	10	.	.	.
6912	8694	1	There	there	EX
6912	8694	2	are	be	VBP
6912	8694	3	some	some	DT
6912	8694	4	tests	test	NNS
6912	8694	5	which	which	WDT
6912	8694	6	may	may	MD
6912	8694	7	be	be	VB
6912	8694	8	applied	apply	VBN
6912	8694	9	in	in	IN
6912	8694	10	determining	determine	VBG
6912	8694	11	when	when	WRB
6912	8694	12	a	a	DT
6912	8694	13	food	food	NN
6912	8694	14	is	be	VBZ
6912	8694	15	sufficiently	sufficiently	RB
6912	8694	16	dried	dry	VBN
6912	8694	17	.	.	.
6912	8695	1	The	the	DT
6912	8695	2	following	follow	VBG
6912	8695	3	is	be	VBZ
6912	8695	4	quoted	quote	VBN
6912	8695	5	from	from	IN
6912	8695	6	the	the	DT
6912	8695	7	Bulletin	Bulletin	NNP
6912	8695	8	of	of	IN
6912	8695	9	the	the	DT
6912	8695	10	_	_	NNP
6912	8695	11	National	National	NNP
6912	8695	12	War	War	NNP
6912	8695	13	Garden	Garden	NNP
6912	8695	14	Commission	Commission	NNP
6912	8695	15	_	_	NNP
6912	8695	16	,	,	,
6912	8695	17	Victory	Victory	NNP
6912	8695	18	Edition	Edition	NNP
6912	8695	19	,	,	,
6912	8695	20	p.	p.	NN
6912	8695	21	22	22	CD
6912	8695	22	:	:	:
6912	8695	23	"	"	``
6912	8695	24	When	when	WRB
6912	8695	25	first	first	RB
6912	8695	26	taken	take	VBN
6912	8695	27	from	from	IN
6912	8695	28	the	the	DT
6912	8695	29	drier	drier	NN
6912	8695	30	,	,	,
6912	8695	31	vegetables	vegetable	NNS
6912	8695	32	should	should	MD
6912	8695	33	be	be	VB
6912	8695	34	rather	rather	RB
6912	8695	35	brittle	brittle	JJ
6912	8695	36	and	and	CC
6912	8695	37	fruits	fruit	NNS
6912	8695	38	rather	rather	RB
6912	8695	39	leathery	leathery	VBP
6912	8695	40	and	and	CC
6912	8695	41	pliable	pliable	JJ
6912	8695	42	.	.	.
6912	8696	1	One	one	CD
6912	8696	2	method	method	NN
6912	8696	3	of	of	IN
6912	8696	4	determining	determine	VBG
6912	8696	5	whether	whether	IN
6912	8696	6	fruit	fruit	NN
6912	8696	7	is	be	VBZ
6912	8696	8	dry	dry	JJ
6912	8696	9	enough	enough	RB
6912	8696	10	is	be	VBZ
6912	8696	11	to	to	TO
6912	8696	12	squeeze	squeeze	VB
6912	8696	13	a	a	DT
6912	8696	14	handful	handful	NN
6912	8696	15	;	;	:
6912	8696	16	if	if	IN
6912	8696	17	the	the	DT
6912	8696	18	fruit	fruit	NN
6912	8696	19	separates	separate	NNS
6912	8696	20	when	when	WRB
6912	8696	21	the	the	DT
6912	8696	22	hand	hand	NN
6912	8696	23	is	be	VBZ
6912	8696	24	opened	open	VBN
6912	8696	25	,	,	,
6912	8696	26	it	-PRON-	PRP
6912	8696	27	is	be	VBZ
6912	8696	28	dry	dry	JJ
6912	8696	29	enough	enough	RB
6912	8696	30	.	.	.
6912	8697	1	Another	another	DT
6912	8697	2	way	way	NN
6912	8697	3	is	be	VBZ
6912	8697	4	to	to	TO
6912	8697	5	press	press	VB
6912	8697	6	a	a	DT
6912	8697	7	single	single	JJ
6912	8697	8	piece	piece	NN
6912	8697	9	;	;	:
6912	8697	10	if	if	IN
6912	8697	11	no	no	DT
6912	8697	12	moisture	moisture	NN
6912	8697	13	comes	come	VBZ
6912	8697	14	to	to	IN
6912	8697	15	the	the	DT
6912	8697	16	surface	surface	NN
6912	8697	17	the	the	DT
6912	8697	18	piece	piece	NN
6912	8697	19	is	be	VBZ
6912	8697	20	sufficiently	sufficiently	RB
6912	8697	21	dry	dry	JJ
6912	8697	22	.	.	.
6912	8698	1	Berries	berry	NNS
6912	8698	2	are	be	VBP
6912	8698	3	dry	dry	JJ
6912	8698	4	enough	enough	RB
6912	8698	5	if	if	IN
6912	8698	6	they	-PRON-	PRP
6912	8698	7	stick	stick	VBP
6912	8698	8	to	to	IN
6912	8698	9	the	the	DT
6912	8698	10	hand	hand	NN
6912	8698	11	but	but	CC
6912	8698	12	do	do	VBP
6912	8698	13	not	not	RB
6912	8698	14	crush	crush	VB
6912	8698	15	when	when	WRB
6912	8698	16	squeezed	squeeze	VBN
6912	8698	17	.	.	.
6912	8698	18	"	"	''
6912	8699	1	When	when	WRB
6912	8699	2	the	the	DT
6912	8699	3	food	food	NN
6912	8699	4	is	be	VBZ
6912	8699	5	judged	judge	VBN
6912	8699	6	to	to	TO
6912	8699	7	be	be	VB
6912	8699	8	sufficiently	sufficiently	RB
6912	8699	9	dried	dry	VBN
6912	8699	10	,	,	,
6912	8699	11	it	-PRON-	PRP
6912	8699	12	should	should	MD
6912	8699	13	be	be	VB
6912	8699	14	placed	place	VBN
6912	8699	15	in	in	IN
6912	8699	16	boxes	box	NNS
6912	8699	17	or	or	CC
6912	8699	18	bowls	bowl	NNS
6912	8699	19	and	and	CC
6912	8699	20	covered	cover	VBN
6912	8699	21	with	with	IN
6912	8699	22	clean	clean	JJ
6912	8699	23	cloths	cloth	NNS
6912	8699	24	.	.	.
6912	8700	1	The	the	DT
6912	8700	2	dried	dry	VBN
6912	8700	3	foods	food	NNS
6912	8700	4	should	should	MD
6912	8700	5	be	be	VB
6912	8700	6	stirred	stir	VBN
6912	8700	7	or	or	CC
6912	8700	8	poured	pour	VBN
6912	8700	9	from	from	IN
6912	8700	10	one	one	CD
6912	8700	11	container	container	NN
6912	8700	12	to	to	IN
6912	8700	13	another	another	DT
6912	8700	14	once	once	RB
6912	8700	15	a	a	DT
6912	8700	16	day	day	NN
6912	8700	17	for	for	IN
6912	8700	18	10	10	CD
6912	8700	19	days	day	NNS
6912	8700	20	or	or	CC
6912	8700	21	two	two	CD
6912	8700	22	weeks	week	NNS
6912	8700	23	.	.	.
6912	8701	1	If	if	IN
6912	8701	2	at	at	IN
6912	8701	3	the	the	DT
6912	8701	4	end	end	NN
6912	8701	5	of	of	IN
6912	8701	6	this	this	DT
6912	8701	7	time	time	NN
6912	8701	8	the	the	DT
6912	8701	9	food	food	NN
6912	8701	10	is	be	VBZ
6912	8701	11	found	find	VBN
6912	8701	12	to	to	TO
6912	8701	13	be	be	VB
6912	8701	14	moist	moist	JJ
6912	8701	15	,	,	,
6912	8701	16	it	-PRON-	PRP
6912	8701	17	must	must	MD
6912	8701	18	be	be	VB
6912	8701	19	subjected	subject	VBN
6912	8701	20	to	to	IN
6912	8701	21	the	the	DT
6912	8701	22	drying	drying	NN
6912	8701	23	process	process	NN
6912	8701	24	for	for	IN
6912	8701	25	a	a	DT
6912	8701	26	short	short	JJ
6912	8701	27	time	time	NN
6912	8701	28	.	.	.
6912	8702	1	After	after	IN
6912	8702	2	the	the	DT
6912	8702	3	second	second	JJ
6912	8702	4	drying	drying	NN
6912	8702	5	,	,	,
6912	8702	6	it	-PRON-	PRP
6912	8702	7	should	should	MD
6912	8702	8	be	be	VB
6912	8702	9	treated	treat	VBN
6912	8702	10	as	as	IN
6912	8702	11	directed	direct	VBN
6912	8702	12	above	above	RB
6912	8702	13	.	.	.
6912	8703	1	If	if	IN
6912	8703	2	the	the	DT
6912	8703	3	food	food	NN
6912	8703	4	is	be	VBZ
6912	8703	5	observed	observe	VBN
6912	8703	6	for	for	IN
6912	8703	7	several	several	JJ
6912	8703	8	days	day	NNS
6912	8703	9	and	and	CC
6912	8703	10	found	find	VBN
6912	8703	11	to	to	TO
6912	8703	12	be	be	VB
6912	8703	13	dry	dry	JJ
6912	8703	14	,	,	,
6912	8703	15	it	-PRON-	PRP
6912	8703	16	may	may	MD
6912	8703	17	be	be	VB
6912	8703	18	stored	store	VBN
6912	8703	19	away	away	RB
6912	8703	20	.	.	.
6912	8704	1	This	this	DT
6912	8704	2	process	process	NN
6912	8704	3	of	of	IN
6912	8704	4	testing	test	VBG
6912	8704	5	and	and	CC
6912	8704	6	making	make	VBG
6912	8704	7	them	-PRON-	PRP
6912	8704	8	sufficiently	sufficiently	RB
6912	8704	9	dry	dry	JJ
6912	8704	10	after	after	IN
6912	8704	11	removing	remove	VBG
6912	8704	12	from	from	IN
6912	8704	13	the	the	DT
6912	8704	14	drier	drier	NN
6912	8704	15	is	be	VBZ
6912	8704	16	termed	term	VBN
6912	8704	17	_	_	NNP
6912	8704	18	conditioning	conditioning	NN
6912	8704	19	_	_	NNP
6912	8704	20	.	.	.
6912	8705	1	DRIED	DRIED	NNP
6912	8705	2	CORN	CORN	NNPS
6912	8705	3	Select	select	VBP
6912	8705	4	such	such	JJ
6912	8705	5	sweet	sweet	JJ
6912	8705	6	corn	corn	NN
6912	8705	7	for	for	IN
6912	8705	8	drying	drying	NN
6912	8705	9	as	as	IN
6912	8705	10	you	-PRON-	PRP
6912	8705	11	would	would	MD
6912	8705	12	for	for	IN
6912	8705	13	immediate	immediate	JJ
6912	8705	14	table	table	NN
6912	8705	15	use	use	NN
6912	8705	16	.	.	.
6912	8706	1	Blanch	blanch	VB
6912	8706	2	the	the	DT
6912	8706	3	corn	corn	NN
6912	8706	4	(	(	-LRB-
6912	8706	5	on	on	IN
6912	8706	6	the	the	DT
6912	8706	7	cob	cob	NN
6912	8706	8	)	)	-RRB-
6912	8706	9	for	for	IN
6912	8706	10	8	8	CD
6912	8706	11	to	to	TO
6912	8706	12	12	12	CD
6912	8706	13	minutes	minute	NNS
6912	8706	14	in	in	IN
6912	8706	15	boiling	boiling	NN
6912	8706	16	water	water	NN
6912	8706	17	.	.	.
6912	8707	1	Drain	drain	VB
6912	8707	2	thoroughly	thoroughly	RB
6912	8707	3	.	.	.
6912	8708	1	Then	then	RB
6912	8708	2	cut	cut	VB
6912	8708	3	the	the	DT
6912	8708	4	corn	corn	NN
6912	8708	5	from	from	IN
6912	8708	6	the	the	DT
6912	8708	7	cob	cob	NN
6912	8708	8	as	as	IN
6912	8708	9	directed	direct	VBN
6912	8708	10	in	in	IN
6912	8708	11	Lesson	Lesson	NNP
6912	8708	12	IV	IV	NNP
6912	8708	13	.	.	.
6912	8709	1	Dry	Dry	VBN
6912	8709	2	by	by	IN
6912	8709	3	subjecting	subject	VBG
6912	8709	4	to	to	IN
6912	8709	5	a	a	DT
6912	8709	6	temperature	temperature	NN
6912	8709	7	of	of	IN
6912	8709	8	130	130	CD
6912	8709	9	degrees	degree	NNS
6912	8709	10	F.	F.	NNP
6912	8709	11	gradually	gradually	RB
6912	8709	12	increased	increase	VBD
6912	8709	13	to	to	IN
6912	8709	14	140	140	CD
6912	8709	15	degrees	degree	NNS
6912	8709	16	F.	F.	NNP
6912	8709	17	Stir	Stir	NNP
6912	8709	18	the	the	DT
6912	8709	19	corn	corn	NN
6912	8709	20	often	often	RB
6912	8709	21	.	.	.
6912	8710	1	It	-PRON-	PRP
6912	8710	2	is	be	VBZ
6912	8710	3	sufficiently	sufficiently	RB
6912	8710	4	dried	dry	VBN
6912	8710	5	when	when	WRB
6912	8710	6	it	-PRON-	PRP
6912	8710	7	is	be	VBZ
6912	8710	8	hard	hard	JJ
6912	8710	9	and	and	CC
6912	8710	10	semi	semi	JJ
6912	8710	11	-	-	JJ
6912	8710	12	transparent	transparent	JJ
6912	8710	13	.	.	.
6912	8711	1	(	(	-LRB-
6912	8711	2	Adapted	adapt	VBN
6912	8711	3	from	from	IN
6912	8711	4	_	_	NNP
6912	8711	5	Bulletin	Bulletin	NNP
6912	8711	6	of	of	IN
6912	8711	7	the	the	DT
6912	8711	8	National	National	NNP
6912	8711	9	War	War	NNP
6912	8711	10	Garden	Garden	NNP
6912	8711	11	Commission	Commission	NNP
6912	8711	12	,	,	,
6912	8711	13	Victory	Victory	NNP
6912	8711	14	Edition	Edition	NNP
6912	8711	15	_	_	NNP
6912	8711	16	.	.	.
6912	8711	17	)	)	-RRB-
6912	8712	1	TABLE	TABLE	NNS
6912	8712	2	FOR	for	IN
6912	8712	3	BLANCHING	blanching	NN
6912	8712	4	AND	and	CC
6912	8712	5	DRYING	drying	NN
6912	8712	6	[	[	-LRB-
6912	8712	7	Footnote	Footnote	NNP
6912	8712	8	134	134	CD
6912	8712	9	:	:	:
6912	8712	10	From	from	IN
6912	8712	11	Bulletin	Bulletin	NNP
6912	8712	12	of	of	IN
6912	8712	13	the	the	DT
6912	8712	14	_	_	NNP
6912	8712	15	National	National	NNP
6912	8712	16	War	War	NNP
6912	8712	17	Garden	Garden	NNP
6912	8712	18	Commission	Commission	NNP
6912	8712	19	_	_	NNP
6912	8712	20	,	,	,
6912	8712	21	Victory	Victory	NNP
6912	8712	22	Edition	Edition	NNP
6912	8712	23	]	]	-RRB-
6912	8712	24	The	the	DT
6912	8712	25	following	follow	VBG
6912	8712	26	table	table	NN
6912	8712	27	shows	show	VBZ
6912	8712	28	blanching	blanch	VBG
6912	8712	29	time	time	NN
6912	8712	30	for	for	IN
6912	8712	31	vegetables	vegetable	NNS
6912	8712	32	and	and	CC
6912	8712	33	the	the	DT
6912	8712	34	temperatures	temperature	NNS
6912	8712	35	to	to	TO
6912	8712	36	be	be	VB
6912	8712	37	used	use	VBN
6912	8712	38	in	in	IN
6912	8712	39	drying	drying	NN
6912	8712	40	by	by	IN
6912	8712	41	artificial	artificial	JJ
6912	8712	42	heat	heat	NN
6912	8712	43	.	.	.
6912	8713	1	VEGETABLES	vegetable	NNS
6912	8713	2	BLANCHING	blanch	VBG
6912	8713	3	TEMPERATURE	temperature	NN
6912	8713	4	TIME	time	NN
6912	8713	5	(	(	-LRB-
6912	8713	6	FAHRENHEIT	FAHRENHEIT	NNP
6912	8713	7	)	)	-RRB-
6912	8713	8	Minutes	Minutes	NNPS
6912	8713	9	Degrees	Degrees	NNPS
6912	8713	10	Beets	beet	NNS
6912	8713	11	2	2	CD
6912	8713	12	120	120	CD
6912	8713	13	to	to	TO
6912	8713	14	145	145	CD
6912	8713	15	Cabbage	cabbage	NN
6912	8713	16	3	3	CD
6912	8713	17	to	to	IN
6912	8713	18	4	4	CD
6912	8713	19	115	115	CD
6912	8713	20	to	to	TO
6912	8713	21	135	135	CD
6912	8713	22	Carrots	carrot	NNS
6912	8713	23	2	2	CD
6912	8713	24	120	120	CD
6912	8713	25	to	to	TO
6912	8713	26	145	145	CD
6912	8713	27	Cauliflower	Cauliflower	NNP
6912	8713	28	4	4	CD
6912	8713	29	to	to	IN
6912	8713	30	6	6	CD
6912	8713	31	120	120	CD
6912	8713	32	to	to	TO
6912	8713	33	130	130	CD
6912	8713	34	Celery	Celery	NNP
6912	8713	35	2	2	CD
6912	8713	36	to	to	IN
6912	8713	37	3	3	CD
6912	8713	38	135	135	CD
6912	8713	39	Figs	fig	NNS
6912	8713	40	120	120	CD
6912	8713	41	to	to	TO
6912	8713	42	140	140	CD
6912	8713	43	Garden	Garden	NNP
6912	8713	44	peas	pea	NNS
6912	8713	45	3	3	CD
6912	8713	46	to	to	IN
6912	8713	47	5	5	CD
6912	8713	48	115	115	CD
6912	8713	49	to	to	TO
6912	8713	50	140	140	CD
6912	8713	51	Green	green	JJ
6912	8713	52	string	string	NN
6912	8713	53	beans	bean	NNS
6912	8713	54	5	5	CD
6912	8713	55	to	to	TO
6912	8713	56	8	8	CD
6912	8713	57	130	130	CD
6912	8713	58	to	to	TO
6912	8713	59	145	145	CD
6912	8713	60	Lima	Lima	NNP
6912	8713	61	beans	bean	NNS
6912	8713	62	3	3	CD
6912	8713	63	150	150	CD
6912	8713	64	Okra	okra	NN
6912	8713	65	3	3	CD
6912	8713	66	115	115	CD
6912	8713	67	to	to	TO
6912	8713	68	135	135	CD
6912	8713	69	Onions	onion	NNS
6912	8713	70	140	140	CD
6912	8713	71	Parsnips	parsnip	NNS
6912	8713	72	2	2	CD
6912	8713	73	120	120	CD
6912	8713	74	to	to	TO
6912	8713	75	145	145	CD
6912	8713	76	Potatoes	potato	NNS
6912	8713	77	2	2	CD
6912	8713	78	to	to	IN
6912	8713	79	3	3	CD
6912	8713	80	125	125	CD
6912	8713	81	to	to	TO
6912	8713	82	150	150	CD
6912	8713	83	Prunes	prune	NNS
6912	8713	84	-	-	,
6912	8713	85	130	130	CD
6912	8713	86	to	to	TO
6912	8713	87	175	175	CD
6912	8713	88	Pumpkin	Pumpkin	NNP
6912	8713	89	and	and	CC
6912	8713	90	winter	winter	NN
6912	8713	91	squash	squash	VBP
6912	8713	92	3	3	CD
6912	8713	93	to	to	IN
6912	8713	94	6	6	CD
6912	8713	95	135	135	CD
6912	8713	96	to	to	TO
6912	8713	97	160	160	CD
6912	8713	98	Spinach	spinach	NN
6912	8713	99	2	2	CD
6912	8713	100	130	130	CD
6912	8713	101	Summer	summer	NN
6912	8713	102	squash	squash	NN
6912	8713	103	3	3	CD
6912	8713	104	to	to	IN
6912	8713	105	6	6	CD
6912	8713	106	135	135	CD
6912	8713	107	to	to	TO
6912	8713	108	160	160	CD
6912	8713	109	Sweet	sweet	JJ
6912	8713	110	corn	corn	NN
6912	8713	111	8	8	CD
6912	8713	112	to	to	TO
6912	8713	113	12	12	CD
6912	8713	114	130	130	CD
6912	8713	115	to	to	TO
6912	8713	116	140	140	CD
6912	8713	117	Sweet	Sweet	NNP
6912	8713	118	potatoes	potato	NNS
6912	8713	119	6	6	CD
6912	8713	120	to	to	TO
6912	8713	121	8	8	CD
6912	8713	122	145	145	CD
6912	8713	123	to	to	TO
6912	8713	124	165	165	CD
6912	8713	125	Tomatoes	tomato	NNS
6912	8713	126	1	1	CD
6912	8713	127	1/2	1/2	CD
6912	8713	128	120	120	CD
6912	8713	129	to	to	TO
6912	8713	130	140	140	CD
6912	8713	131	Turnips	turnip	NNS
6912	8713	132	1	1	CD
6912	8713	133	to	to	IN
6912	8713	134	2	2	CD
6912	8713	135	135	135	CD
6912	8713	136	to	to	IN
6912	8713	137	165	165	CD
6912	8713	138	Wax	Wax	NNP
6912	8713	139	beans	bean	NNS
6912	8713	140	3	3	CD
6912	8713	141	150	150	CD
6912	8713	142	Fruits	fruit	NNS
6912	8713	143	Apples	Apples	NNP
6912	8713	144	130	130	CD
6912	8713	145	to	to	TO
6912	8713	146	175	175	CD
6912	8713	147	Apricots	apricot	NNS
6912	8713	148	130	130	CD
6912	8713	149	to	to	IN
6912	8713	150	165	165	CD
6912	8713	151	Berries	berry	NNS
6912	8713	152	130	130	CD
6912	8713	153	to	to	TO
6912	8713	154	155	155	CD
6912	8713	155	Cherries	cherry	NNS
6912	8713	156	120	120	CD
6912	8713	157	to	to	TO
6912	8713	158	150	150	CD
6912	8713	159	Peaches	peach	NNS
6912	8713	160	130	130	CD
6912	8713	161	to	to	TO
6912	8713	162	165	165	CD
6912	8713	163	Pears	pear	NNS
6912	8713	164	130	130	CD
6912	8713	165	to	to	TO
6912	8713	166	175	175	CD
6912	8713	167	Plums	plum	NNS
6912	8713	168	130	130	CD
6912	8713	169	to	to	TO
6912	8713	170	165	165	CD
6912	8713	171	QUESTIONS	question	NNS
6912	8713	172	Under	under	IN
6912	8713	173	what	what	WDT
6912	8713	174	conditions	condition	NNS
6912	8713	175	do	do	VBP
6912	8713	176	you	-PRON-	PRP
6912	8713	177	think	think	VB
6912	8713	178	it	-PRON-	PRP
6912	8713	179	would	would	MD
6912	8713	180	be	be	VB
6912	8713	181	advisable	advisable	JJ
6912	8713	182	to	to	TO
6912	8713	183	dry	dry	VB
6912	8713	184	foods	food	NNS
6912	8713	185	rather	rather	RB
6912	8713	186	than	than	IN
6912	8713	187	can	can	MD
6912	8713	188	them	-PRON-	PRP
6912	8713	189	?	?	.
6912	8714	1	Name	name	VB
6912	8714	2	the	the	DT
6912	8714	3	advantages	advantage	NNS
6912	8714	4	of	of	IN
6912	8714	5	dried	dry	VBN
6912	8714	6	over	over	IN
6912	8714	7	canned	canned	JJ
6912	8714	8	foods	food	NNS
6912	8714	9	and	and	CC
6912	8714	10	the	the	DT
6912	8714	11	advantages	advantage	NNS
6912	8714	12	of	of	IN
6912	8714	13	canned	can	VBN
6912	8714	14	over	over	IN
6912	8714	15	dried	dry	VBN
6912	8714	16	.	.	.
6912	8715	1	From	from	IN
6912	8715	2	what	what	WP
6912	8715	3	you	-PRON-	PRP
6912	8715	4	have	have	VBP
6912	8715	5	learned	learn	VBN
6912	8715	6	regarding	regard	VBG
6912	8715	7	the	the	DT
6912	8715	8	cooking	cooking	NN
6912	8715	9	of	of	IN
6912	8715	10	dried	dry	VBN
6912	8715	11	fruits	fruit	NNS
6912	8715	12	and	and	CC
6912	8715	13	dried	dry	VBN
6912	8715	14	peas	pea	NNS
6912	8715	15	and	and	CC
6912	8715	16	beans	bean	NNS
6912	8715	17	,	,	,
6912	8715	18	how	how	WRB
6912	8715	19	would	would	MD
6912	8715	20	you	-PRON-	PRP
6912	8715	21	cook	cook	VB
6912	8715	22	home	home	RB
6912	8715	23	-	-	HYPH
6912	8715	24	dried	dry	VBN
6912	8715	25	vegetables	vegetable	NNS
6912	8715	26	?	?	.
6912	8716	1	Give	give	VB
6912	8716	2	a	a	DT
6912	8716	3	reason	reason	NN
6912	8716	4	for	for	IN
6912	8716	5	each	each	DT
6912	8716	6	step	step	NN
6912	8716	7	of	of	IN
6912	8716	8	the	the	DT
6912	8716	9	process	process	NN
6912	8716	10	.	.	.
6912	8717	1	Why	why	WRB
6912	8717	2	is	be	VBZ
6912	8717	3	it	-PRON-	PRP
6912	8717	4	necessary	necessary	JJ
6912	8717	5	to	to	TO
6912	8717	6	stir	stir	VB
6912	8717	7	foods	food	NNS
6912	8717	8	occasionally	occasionally	RB
6912	8717	9	while	while	IN
6912	8717	10	drying	dry	VBG
6912	8717	11	?	?	.
6912	8718	1	Why	why	WRB
6912	8718	2	is	be	VBZ
6912	8718	3	oven	oven	JJ
6912	8718	4	drying	drying	NN
6912	8718	5	of	of	IN
6912	8718	6	foods	food	NNS
6912	8718	7	much	much	RB
6912	8718	8	more	more	RBR
6912	8718	9	satisfactory	satisfactory	JJ
6912	8718	10	when	when	WRB
6912	8718	11	the	the	DT
6912	8718	12	oven	oven	NN
6912	8718	13	is	be	VBZ
6912	8718	14	provided	provide	VBN
6912	8718	15	with	with	IN
6912	8718	16	a	a	DT
6912	8718	17	thermometer	thermometer	NN
6912	8718	18	?	?	.
6912	8719	1	Explain	explain	VB
6912	8719	2	why	why	WRB
6912	8719	3	it	-PRON-	PRP
6912	8719	4	is	be	VBZ
6912	8719	5	necessary	necessary	JJ
6912	8719	6	to	to	TO
6912	8719	7	condition	condition	NN
6912	8719	8	dried	dry	VBN
6912	8719	9	foods	food	NNS
6912	8719	10	before	before	IN
6912	8719	11	storing	store	VBG
6912	8719	12	.	.	.
6912	8720	1	RELATED	related	JJ
6912	8720	2	WORK	work	NN
6912	8720	3	LESSON	lesson	RB
6912	8720	4	CLXXIII	clxxiii	XX
6912	8720	5	THE	the	DT
6912	8720	6	SICK	SICK	NNP
6912	8720	7	-	-	HYPH
6912	8720	8	ROOM	room	NN
6912	8720	9	TRAY	tray	NN
6912	8720	10	SELECTION	selection	NN
6912	8720	11	OF	of	IN
6912	8720	12	FOODS	FOODS	NNP
6912	8720	13	FOR	for	IN
6912	8720	14	THE	the	DT
6912	8720	15	SICK.--Methods	sick.--method	NNS
6912	8720	16	of	of	IN
6912	8720	17	preparation	preparation	NN
6912	8720	18	of	of	IN
6912	8720	19	food	food	NN
6912	8720	20	for	for	IN
6912	8720	21	the	the	DT
6912	8720	22	sick	sick	JJ
6912	8720	23	differ	differ	VBP
6912	8720	24	somewhat	somewhat	RB
6912	8720	25	from	from	IN
6912	8720	26	methods	method	NNS
6912	8720	27	of	of	IN
6912	8720	28	preparation	preparation	NN
6912	8720	29	of	of	IN
6912	8720	30	food	food	NN
6912	8720	31	for	for	IN
6912	8720	32	those	those	DT
6912	8720	33	in	in	IN
6912	8720	34	health	health	NN
6912	8720	35	.	.	.
6912	8721	1	The	the	DT
6912	8721	2	chief	chief	JJ
6912	8721	3	difference	difference	NN
6912	8721	4	is	be	VBZ
6912	8721	5	in	in	IN
6912	8721	6	the	the	DT
6912	8721	7	_	_	NNP
6912	8721	8	selection	selection	NN
6912	8721	9	_	_	NNP
6912	8721	10	of	of	IN
6912	8721	11	the	the	DT
6912	8721	12	foods	food	NNS
6912	8721	13	to	to	TO
6912	8721	14	be	be	VB
6912	8721	15	prepared	prepare	VBN
6912	8721	16	.	.	.
6912	8722	1	In	in	IN
6912	8722	2	severe	severe	JJ
6912	8722	3	illness	illness	NN
6912	8722	4	the	the	DT
6912	8722	5	physician	physician	NN
6912	8722	6	prescribes	prescribe	VBZ
6912	8722	7	definitely	definitely	RB
6912	8722	8	the	the	DT
6912	8722	9	diet	diet	NN
6912	8722	10	of	of	IN
6912	8722	11	the	the	DT
6912	8722	12	patient	patient	NN
6912	8722	13	.	.	.
6912	8723	1	In	in	IN
6912	8723	2	the	the	DT
6912	8723	3	absence	absence	NN
6912	8723	4	of	of	IN
6912	8723	5	a	a	DT
6912	8723	6	trained	train	VBN
6912	8723	7	nurse	nurse	NN
6912	8723	8	,	,	,
6912	8723	9	it	-PRON-	PRP
6912	8723	10	is	be	VBZ
6912	8723	11	the	the	DT
6912	8723	12	home	home	NN
6912	8723	13	-	-	HYPH
6912	8723	14	keeper	keeper	NN
6912	8723	15	's	's	POS
6912	8723	16	work	work	NN
6912	8723	17	to	to	TO
6912	8723	18	follow	follow	VB
6912	8723	19	the	the	DT
6912	8723	20	physician	physician	NN
6912	8723	21	's	's	POS
6912	8723	22	directions	direction	NNS
6912	8723	23	and	and	CC
6912	8723	24	to	to	TO
6912	8723	25	prepare	prepare	VB
6912	8723	26	such	such	JJ
6912	8723	27	foods	food	NNS
6912	8723	28	as	as	IN
6912	8723	29	can	can	MD
6912	8723	30	readily	readily	RB
6912	8723	31	be	be	VB
6912	8723	32	digested	digest	VBN
6912	8723	33	.	.	.
6912	8724	1	Often	often	RB
6912	8724	2	the	the	DT
6912	8724	3	home	home	NN
6912	8724	4	-	-	HYPH
6912	8724	5	keeper	keeper	NN
6912	8724	6	not	not	RB
6912	8724	7	only	only	RB
6912	8724	8	prepares	prepare	NNS
6912	8724	9	,	,	,
6912	8724	10	but	but	CC
6912	8724	11	selects	select	VBZ
6912	8724	12	the	the	DT
6912	8724	13	foods	food	NNS
6912	8724	14	for	for	IN
6912	8724	15	the	the	DT
6912	8724	16	indisposed	indisposed	JJ
6912	8724	17	members	member	NNS
6912	8724	18	of	of	IN
6912	8724	19	the	the	DT
6912	8724	20	household	household	NN
6912	8724	21	.	.	.
6912	8725	1	In	in	IN
6912	8725	2	any	any	DT
6912	8725	3	case	case	NN
6912	8725	4	of	of	IN
6912	8725	5	feeding	feed	VBG
6912	8725	6	the	the	DT
6912	8725	7	sick	sick	JJ
6912	8725	8	,	,	,
6912	8725	9	the	the	DT
6912	8725	10	following	follow	VBG
6912	8725	11	suggestions	suggestion	NNS
6912	8725	12	should	should	MD
6912	8725	13	be	be	VB
6912	8725	14	kept	keep	VBN
6912	8725	15	in	in	IN
6912	8725	16	mind	mind	NN
6912	8725	17	:	:	:
6912	8725	18	(	(	-LRB-
6912	8725	19	_	_	NNP
6912	8725	20	a	a	DT
6912	8725	21	_	_	NN
6912	8725	22	)	)	-RRB-
6912	8725	23	Choose	choose	VB
6912	8725	24	easily	easily	RB
6912	8725	25	digested	digest	VBN
6912	8725	26	foods	food	NNS
6912	8725	27	and	and	CC
6912	8725	28	prepare	prepare	VB
6912	8725	29	them	-PRON-	PRP
6912	8725	30	in	in	IN
6912	8725	31	such	such	PDT
6912	8725	32	a	a	DT
6912	8725	33	way	way	NN
6912	8725	34	that	that	WDT
6912	8725	35	they	-PRON-	PRP
6912	8725	36	will	will	MD
6912	8725	37	be	be	VB
6912	8725	38	easily	easily	RB
6912	8725	39	digested	digest	VBN
6912	8725	40	.	.	.
6912	8726	1	Liquid	liquid	NN
6912	8726	2	or	or	CC
6912	8726	3	easily	easily	RB
6912	8726	4	liquefied	liquefy	VBN
6912	8726	5	foods	food	NNS
6912	8726	6	are	be	VBP
6912	8726	7	digested	digest	VBN
6912	8726	8	with	with	IN
6912	8726	9	the	the	DT
6912	8726	10	least	least	JJS
6912	8726	11	effort	effort	NN
6912	8726	12	,	,	,
6912	8726	13	hence	hence	RB
6912	8726	14	the	the	DT
6912	8726	15	use	use	NN
6912	8726	16	of	of	IN
6912	8726	17	milk	milk	NN
6912	8726	18	,	,	,
6912	8726	19	broths	broth	NNS
6912	8726	20	,	,	,
6912	8726	21	soups	soup	NNS
6912	8726	22	,	,	,
6912	8726	23	and	and	CC
6912	8726	24	gruels	gruel	NNS
6912	8726	25	in	in	IN
6912	8726	26	sick	sick	JJ
6912	8726	27	-	-	HYPH
6912	8726	28	room	room	NN
6912	8726	29	diet	diet	NN
6912	8726	30	.	.	.
6912	8727	1	Such	such	JJ
6912	8727	2	semisolid	semisolid	JJ
6912	8727	3	foods	food	NNS
6912	8727	4	as	as	IN
6912	8727	5	eggs	egg	NNS
6912	8727	6	(	(	-LRB-
6912	8727	7	uncooked	uncooked	JJ
6912	8727	8	or	or	CC
6912	8727	9	soft	soft	JJ
6912	8727	10	cooked	cooked	JJ
6912	8727	11	)	)	-RRB-
6912	8727	12	,	,	,
6912	8727	13	cereals	cereal	NNS
6912	8727	14	,	,	,
6912	8727	15	softened	soften	VBD
6912	8727	16	toast	toast	NN
6912	8727	17	,	,	,
6912	8727	18	etc	etc	FW
6912	8727	19	.	.	.
6912	8727	20	,	,	,
6912	8727	21	are	be	VBP
6912	8727	22	also	also	RB
6912	8727	23	easily	easily	RB
6912	8727	24	digested	digest	VBN
6912	8727	25	.	.	.
6912	8728	1	Avoid	avoid	VB
6912	8728	2	foods	food	NNS
6912	8728	3	that	that	WDT
6912	8728	4	are	be	VBP
6912	8728	5	digested	digest	VBN
6912	8728	6	with	with	IN
6912	8728	7	difficulty	difficulty	NN
6912	8728	8	,	,	,
6912	8728	9	as	as	IN
6912	8728	10	pastry	pastry	NN
6912	8728	11	,	,	,
6912	8728	12	fried	fry	VBN
6912	8728	13	foods	food	NNS
6912	8728	14	,	,	,
6912	8728	15	"	"	``
6912	8728	16	rich	rich	JJ
6912	8728	17	"	"	''
6912	8728	18	sauces	sauce	NNS
6912	8728	19	,	,	,
6912	8728	20	pork	pork	NN
6912	8728	21	,	,	,
6912	8728	22	veal	veal	NN
6912	8728	23	,	,	,
6912	8728	24	lobster	lobster	NN
6912	8728	25	,	,	,
6912	8728	26	and	and	CC
6912	8728	27	baked	bake	VBN
6912	8728	28	beans	bean	NNS
6912	8728	29	.	.	.
6912	8729	1	(	(	-LRB-
6912	8729	2	_	_	NNP
6912	8729	3	b	b	NNP
6912	8729	4	_	_	NNP
6912	8729	5	)	)	-RRB-
6912	8729	6	Give	give	VB
6912	8729	7	special	special	JJ
6912	8729	8	attention	attention	NN
6912	8729	9	to	to	IN
6912	8729	10	the	the	DT
6912	8729	11	selection	selection	NN
6912	8729	12	of	of	IN
6912	8729	13	foods	food	NNS
6912	8729	14	that	that	WDT
6912	8729	15	appeal	appeal	VBP
6912	8729	16	to	to	IN
6912	8729	17	the	the	DT
6912	8729	18	appetite	appetite	NN
6912	8729	19	.	.	.
6912	8730	1	When	when	WRB
6912	8730	2	foods	food	NNS
6912	8730	3	are	be	VBP
6912	8730	4	served	serve	VBN
6912	8730	5	,	,	,
6912	8730	6	even	even	RB
6912	8730	7	though	though	IN
6912	8730	8	they	-PRON-	PRP
6912	8730	9	are	be	VBP
6912	8730	10	selected	select	VBN
6912	8730	11	according	accord	VBG
6912	8730	12	to	to	IN
6912	8730	13	the	the	DT
6912	8730	14	physician	physician	NN
6912	8730	15	's	's	POS
6912	8730	16	directions	direction	NNS
6912	8730	17	,	,	,
6912	8730	18	likes	like	NNS
6912	8730	19	and	and	CC
6912	8730	20	dislikes	dislikes	NN
6912	8730	21	of	of	IN
6912	8730	22	the	the	DT
6912	8730	23	patient	patient	NN
6912	8730	24	should	should	MD
6912	8730	25	be	be	VB
6912	8730	26	observed	observe	VBN
6912	8730	27	.	.	.
6912	8731	1	If	if	IN
6912	8731	2	food	food	NN
6912	8731	3	suitable	suitable	JJ
6912	8731	4	for	for	IN
6912	8731	5	the	the	DT
6912	8731	6	patient	patient	NN
6912	8731	7	is	be	VBZ
6912	8731	8	distasteful	distasteful	JJ
6912	8731	9	to	to	IN
6912	8731	10	him	-PRON-	PRP
6912	8731	11	,	,	,
6912	8731	12	substitutions	substitution	NNS
6912	8731	13	should	should	MD
6912	8731	14	be	be	VB
6912	8731	15	made	make	VBN
6912	8731	16	or	or	CC
6912	8731	17	distasteful	distasteful	JJ
6912	8731	18	foods	food	NNS
6912	8731	19	should	should	MD
6912	8731	20	be	be	VB
6912	8731	21	disguised	disguise	VBN
6912	8731	22	.	.	.
6912	8732	1	Eggs	egg	NNS
6912	8732	2	,	,	,
6912	8732	3	for	for	IN
6912	8732	4	example	example	NN
6912	8732	5	,	,	,
6912	8732	6	are	be	VBP
6912	8732	7	most	most	RBS
6912	8732	8	valuable	valuable	JJ
6912	8732	9	foods	food	NNS
6912	8732	10	for	for	IN
6912	8732	11	the	the	DT
6912	8732	12	sick	sick	JJ
6912	8732	13	.	.	.
6912	8733	1	If	if	IN
6912	8733	2	disliked	dislike	VBN
6912	8733	3	by	by	IN
6912	8733	4	the	the	DT
6912	8733	5	patient	patient	NN
6912	8733	6	they	-PRON-	PRP
6912	8733	7	may	may	MD
6912	8733	8	be	be	VB
6912	8733	9	slipped	slip	VBN
6912	8733	10	into	into	IN
6912	8733	11	such	such	JJ
6912	8733	12	foods	food	NNS
6912	8733	13	as	as	IN
6912	8733	14	cocoa	cocoa	NN
6912	8733	15	or	or	CC
6912	8733	16	gruels	gruel	NNS
6912	8733	17	.	.	.
6912	8734	1	Appeal	appeal	VB
6912	8734	2	to	to	IN
6912	8734	3	the	the	DT
6912	8734	4	appetite	appetite	NN
6912	8734	5	can	can	MD
6912	8734	6	be	be	VB
6912	8734	7	made	make	VBN
6912	8734	8	by	by	IN
6912	8734	9	changing	change	VBG
6912	8734	10	the	the	DT
6912	8734	11	methods	method	NNS
6912	8734	12	of	of	IN
6912	8734	13	preparing	prepare	VBG
6912	8734	14	foods	food	NNS
6912	8734	15	.	.	.
6912	8735	1	The	the	DT
6912	8735	2	selection	selection	NN
6912	8735	3	and	and	CC
6912	8735	4	preparation	preparation	NN
6912	8735	5	of	of	IN
6912	8735	6	food	food	NN
6912	8735	7	for	for	IN
6912	8735	8	the	the	DT
6912	8735	9	sick	sick	JJ
6912	8735	10	call	call	NN
6912	8735	11	for	for	IN
6912	8735	12	ingenuity	ingenuity	NN
6912	8735	13	and	and	CC
6912	8735	14	resourcefulness	resourcefulness	NN
6912	8735	15	on	on	IN
6912	8735	16	the	the	DT
6912	8735	17	part	part	NN
6912	8735	18	of	of	IN
6912	8735	19	the	the	DT
6912	8735	20	homekeeper	homekeeper	NN
6912	8735	21	.	.	.
6912	8736	1	(	(	-LRB-
6912	8736	2	_	_	NNP
6912	8736	3	c	c	NNP
6912	8736	4	_	_	NNP
6912	8736	5	)	)	-RRB-
6912	8736	6	Prepare	prepare	VB
6912	8736	7	less	less	JJR
6912	8736	8	food	food	NN
6912	8736	9	for	for	IN
6912	8736	10	the	the	DT
6912	8736	11	sick	sick	JJ
6912	8736	12	than	than	IN
6912	8736	13	for	for	IN
6912	8736	14	those	those	DT
6912	8736	15	in	in	IN
6912	8736	16	health	health	NN
6912	8736	17	.	.	.
6912	8737	1	Sometimes	sometimes	RB
6912	8737	2	a	a	DT
6912	8737	3	lessened	lessen	VBN
6912	8737	4	quantity	quantity	NN
6912	8737	5	of	of	IN
6912	8737	6	easily	easily	RB
6912	8737	7	digested	digest	VBN
6912	8737	8	food	food	NN
6912	8737	9	is	be	VBZ
6912	8737	10	all	all	DT
6912	8737	11	that	that	WDT
6912	8737	12	is	be	VBZ
6912	8737	13	needed	need	VBN
6912	8737	14	to	to	TO
6912	8737	15	effect	effect	VB
6912	8737	16	recovery	recovery	NN
6912	8737	17	from	from	IN
6912	8737	18	an	an	DT
6912	8737	19	indisposed	indisposed	JJ
6912	8737	20	condition	condition	NN
6912	8737	21	.	.	.
6912	8738	1	Some	some	DT
6912	8738	2	energy	energy	NN
6912	8738	3	is	be	VBZ
6912	8738	4	needed	need	VBN
6912	8738	5	to	to	TO
6912	8738	6	carry	carry	VB
6912	8738	7	on	on	RP
6912	8738	8	the	the	DT
6912	8738	9	involuntary	involuntary	JJ
6912	8738	10	activities	activity	NNS
6912	8738	11	of	of	IN
6912	8738	12	the	the	DT
6912	8738	13	body	body	NN
6912	8738	14	,	,	,
6912	8738	15	such	such	JJ
6912	8738	16	as	as	IN
6912	8738	17	the	the	DT
6912	8738	18	beating	beating	NN
6912	8738	19	of	of	IN
6912	8738	20	the	the	DT
6912	8738	21	heart	heart	NN
6912	8738	22	,	,	,
6912	8738	23	and	and	CC
6912	8738	24	the	the	DT
6912	8738	25	movements	movement	NNS
6912	8738	26	of	of	IN
6912	8738	27	the	the	DT
6912	8738	28	lungs	lung	NNS
6912	8738	29	(	(	-LRB-
6912	8738	30	see	see	VB
6912	8738	31	_	_	NNP
6912	8738	32	Table	Table	NNP
6912	8738	33	of	of	IN
6912	8738	34	Energy	Energy	NNP
6912	8738	35	Requirements	Requirements	NNPS
6912	8738	36	_	_	NNP
6912	8738	37	)	)	-RRB-
6912	8738	38	.	.	.
6912	8739	1	For	for	IN
6912	8739	2	the	the	DT
6912	8739	3	very	very	RB
6912	8739	4	sick	sick	JJ
6912	8739	5	patient	patient	NN
6912	8739	6	,	,	,
6912	8739	7	food	food	NN
6912	8739	8	served	serve	VBD
6912	8739	9	in	in	IN
6912	8739	10	small	small	JJ
6912	8739	11	quantities	quantity	NNS
6912	8739	12	,	,	,
6912	8739	13	but	but	CC
6912	8739	14	served	serve	VBD
6912	8739	15	often	often	RB
6912	8739	16	,	,	,
6912	8739	17	is	be	VBZ
6912	8739	18	necessary	necessary	JJ
6912	8739	19	.	.	.
6912	8740	1	SELECTION	selection	VB
6912	8740	2	OF	of	IN
6912	8740	3	FOODS	foods	NN
6912	8740	4	FOR	for	IN
6912	8740	5	THE	the	DT
6912	8740	6	CONVALESCENT.--In	CONVALESCENT.--In	NNP
6912	8740	7	recovery	recovery	NN
6912	8740	8	from	from	IN
6912	8740	9	severe	severe	JJ
6912	8740	10	illness	illness	NN
6912	8740	11	,	,	,
6912	8740	12	there	there	EX
6912	8740	13	is	be	VBZ
6912	8740	14	often	often	RB
6912	8740	15	the	the	DT
6912	8740	16	problem	problem	NN
6912	8740	17	of	of	IN
6912	8740	18	building	build	VBG
6912	8740	19	up	up	RP
6912	8740	20	an	an	DT
6912	8740	21	emaciated	emaciated	JJ
6912	8740	22	body	body	NN
6912	8740	23	.	.	.
6912	8741	1	Knowledge	knowledge	NN
6912	8741	2	of	of	IN
6912	8741	3	the	the	DT
6912	8741	4	proper	proper	JJ
6912	8741	5	quantity	quantity	NN
6912	8741	6	and	and	CC
6912	8741	7	the	the	DT
6912	8741	8	kind	kind	NN
6912	8741	9	of	of	IN
6912	8741	10	food	food	NN
6912	8741	11	aids	aid	NNS
6912	8741	12	greatly	greatly	RB
6912	8741	13	in	in	IN
6912	8741	14	solving	solve	VBG
6912	8741	15	this	this	DT
6912	8741	16	problem	problem	NN
6912	8741	17	.	.	.
6912	8742	1	The	the	DT
6912	8742	2	basic	basic	JJ
6912	8742	3	principles	principle	NNS
6912	8742	4	of	of	IN
6912	8742	5	the	the	DT
6912	8742	6	selection	selection	NN
6912	8742	7	of	of	IN
6912	8742	8	food	food	NN
6912	8742	9	_	_	NNP
6912	8742	10	to	to	TO
6912	8742	11	increase	increase	VB
6912	8742	12	weight	weight	NN
6912	8742	13	_	_	NNP
6912	8742	14	were	be	VBD
6912	8742	15	discussed	discuss	VBN
6912	8742	16	previously	previously	RB
6912	8742	17	(	(	-LRB-
6912	8742	18	see	see	VB
6912	8742	19	_	_	NNP
6912	8742	20	Daily	Daily	NNP
6912	8742	21	Carbohydrate	Carbohydrate	NNP
6912	8742	22	and	and	CC
6912	8742	23	Fat	Fat	NNP
6912	8742	24	Requirement	Requirement	NNP
6912	8742	25	_	_	NNP
6912	8742	26	)	)	-RRB-
6912	8742	27	.	.	.
6912	8743	1	The	the	DT
6912	8743	2	use	use	NN
6912	8743	3	of	of	IN
6912	8743	4	concentrated	concentrated	JJ
6912	8743	5	foods	food	NNS
6912	8743	6	,	,	,
6912	8743	7	_	_	NNP
6912	8743	8	i.e.	i.e.	FW
6912	8743	9	_	_	NNP
6912	8743	10	those	those	DT
6912	8743	11	whose	whose	WP$
6912	8743	12	fuel	fuel	NN
6912	8743	13	value	value	NN
6912	8743	14	is	be	VBZ
6912	8743	15	high	high	JJ
6912	8743	16	,	,	,
6912	8743	17	such	such	JJ
6912	8743	18	as	as	IN
6912	8743	19	eggs	egg	NNS
6912	8743	20	,	,	,
6912	8743	21	cream	cream	NN
6912	8743	22	or	or	CC
6912	8743	23	top	top	JJ
6912	8743	24	milk	milk	NN
6912	8743	25	,	,	,
6912	8743	26	and	and	CC
6912	8743	27	butter	butter	NN
6912	8743	28	,	,	,
6912	8743	29	is	be	VBZ
6912	8743	30	usually	usually	RB
6912	8743	31	advisable	advisable	JJ
6912	8743	32	.	.	.
6912	8744	1	These	these	DT
6912	8744	2	foods	food	NNS
6912	8744	3	can	can	MD
6912	8744	4	be	be	VB
6912	8744	5	added	add	VBN
6912	8744	6	to	to	IN
6912	8744	7	foods	food	NNS
6912	8744	8	of	of	IN
6912	8744	9	less	less	JJR
6912	8744	10	fuel	fuel	NN
6912	8744	11	value	value	NN
6912	8744	12	such	such	JJ
6912	8744	13	as	as	IN
6912	8744	14	vegetables	vegetable	NNS
6912	8744	15	.	.	.
6912	8745	1	A	a	DT
6912	8745	2	generous	generous	JJ
6912	8745	3	use	use	NN
6912	8745	4	of	of	IN
6912	8745	5	whole	whole	JJ
6912	8745	6	milk	milk	NN
6912	8745	7	is	be	VBZ
6912	8745	8	also	also	RB
6912	8745	9	effective	effective	JJ
6912	8745	10	in	in	IN
6912	8745	11	gaining	gain	VBG
6912	8745	12	weight	weight	NN
6912	8745	13	.	.	.
6912	8746	1	This	this	DT
6912	8746	2	can	can	MD
6912	8746	3	be	be	VB
6912	8746	4	used	use	VBN
6912	8746	5	to	to	TO
6912	8746	6	advantage	advantage	VB
6912	8746	7	not	not	RB
6912	8746	8	only	only	RB
6912	8746	9	at	at	IN
6912	8746	10	meal	meal	NN
6912	8746	11	times	time	NNS
6912	8746	12	but	but	CC
6912	8746	13	between	between	IN
6912	8746	14	meals	meal	NNS
6912	8746	15	and	and	CC
6912	8746	16	at	at	IN
6912	8746	17	bed	bed	NN
6912	8746	18	time	time	NN
6912	8746	19	.	.	.
6912	8747	1	Milk	milk	NN
6912	8747	2	is	be	VBZ
6912	8747	3	one	one	CD
6912	8747	4	of	of	IN
6912	8747	5	the	the	DT
6912	8747	6	few	few	JJ
6912	8747	7	foods	food	NNS
6912	8747	8	which	which	WDT
6912	8747	9	can	can	MD
6912	8747	10	be	be	VB
6912	8747	11	used	use	VBN
6912	8747	12	effectively	effectively	RB
6912	8747	13	between	between	IN
6912	8747	14	meals	meal	NNS
6912	8747	15	.	.	.
6912	8748	1	Because	because	IN
6912	8748	2	it	-PRON-	PRP
6912	8748	3	is	be	VBZ
6912	8748	4	bland	bland	JJ
6912	8748	5	in	in	IN
6912	8748	6	flavor	flavor	NN
6912	8748	7	,	,	,
6912	8748	8	it	-PRON-	PRP
6912	8748	9	does	do	VBZ
6912	8748	10	not	not	RB
6912	8748	11	"	"	``
6912	8748	12	spoil	spoil	VB
6912	8748	13	the	the	DT
6912	8748	14	appetite	appetite	NN
6912	8748	15	"	"	''
6912	8748	16	for	for	IN
6912	8748	17	the	the	DT
6912	8748	18	following	follow	VBG
6912	8748	19	meal	meal	NN
6912	8748	20	.	.	.
6912	8749	1	Bread	bread	NN
6912	8749	2	and	and	CC
6912	8749	3	other	other	JJ
6912	8749	4	grain	grain	NN
6912	8749	5	foods	food	NNS
6912	8749	6	and	and	CC
6912	8749	7	starch	starch	NN
6912	8749	8	-	-	HYPH
6912	8749	9	rich	rich	JJ
6912	8749	10	vegetables	vegetable	NNS
6912	8749	11	are	be	VBP
6912	8749	12	useful	useful	JJ
6912	8749	13	foods	food	NNS
6912	8749	14	for	for	IN
6912	8749	15	gaining	gain	VBG
6912	8749	16	weight	weight	NN
6912	8749	17	.	.	.
6912	8750	1	Many	many	JJ
6912	8750	2	of	of	IN
6912	8750	3	the	the	DT
6912	8750	4	suggestions	suggestion	NNS
6912	8750	5	for	for	IN
6912	8750	6	the	the	DT
6912	8750	7	selection	selection	NN
6912	8750	8	of	of	IN
6912	8750	9	foods	food	NNS
6912	8750	10	for	for	IN
6912	8750	11	the	the	DT
6912	8750	12	sick	sick	JJ
6912	8750	13	apply	apply	NN
6912	8750	14	to	to	IN
6912	8750	15	the	the	DT
6912	8750	16	selection	selection	NN
6912	8750	17	of	of	IN
6912	8750	18	foods	food	NNS
6912	8750	19	for	for	IN
6912	8750	20	the	the	DT
6912	8750	21	convalescent	convalescent	NN
6912	8750	22	.	.	.
6912	8751	1	PREPARATION	preparation	NN
6912	8751	2	OF	of	IN
6912	8751	3	SPECIAL	SPECIAL	NNP
6912	8751	4	FOODS	foods	NN
6912	8751	5	FOR	for	IN
6912	8751	6	THE	the	DT
6912	8751	7	SICK	SICK	NNP
6912	8751	8	AND	and	CC
6912	8751	9	FOR	for	IN
6912	8751	10	THE	the	DT
6912	8751	11	CONVALESCENT.--(1	CONVALESCENT.--(1	NNS
6912	8751	12	)	)	-RRB-
6912	8751	13	_	_	NNP
6912	8751	14	Milk_.--Milk	Milk_.--Milk	NNP
6912	8751	15	is	be	VBZ
6912	8751	16	one	one	CD
6912	8751	17	of	of	IN
6912	8751	18	the	the	DT
6912	8751	19	most	most	RBS
6912	8751	20	important	important	JJ
6912	8751	21	foods	food	NNS
6912	8751	22	for	for	IN
6912	8751	23	an	an	DT
6912	8751	24	invalid	invalid	JJ
6912	8751	25	because	because	IN
6912	8751	26	it	-PRON-	PRP
6912	8751	27	is	be	VBZ
6912	8751	28	a	a	DT
6912	8751	29	liquid	liquid	NN
6912	8751	30	containing	contain	VBG
6912	8751	31	valuable	valuable	JJ
6912	8751	32	nutrients	nutrient	NNS
6912	8751	33	.	.	.
6912	8752	1	It	-PRON-	PRP
6912	8752	2	is	be	VBZ
6912	8752	3	used	use	VBN
6912	8752	4	in	in	IN
6912	8752	5	a	a	DT
6912	8752	6	partially	partially	RB
6912	8752	7	predigested	predigest	VBN
6912	8752	8	condition	condition	NN
6912	8752	9	in	in	IN
6912	8752	10	Junket	Junket	NNP
6912	8752	11	"	"	``
6912	8752	12	Custard	Custard	NNP
6912	8752	13	"	"	''
6912	8752	14	,	,	,
6912	8752	15	peptonized	peptonize	VBN
6912	8752	16	milk	milk	NN
6912	8752	17	,	,	,
6912	8752	18	and	and	CC
6912	8752	19	malted	malted	JJ
6912	8752	20	milk	milk	NN
6912	8752	21	.	.	.
6912	8753	1	Buttermilk	buttermilk	RB
6912	8753	2	,	,	,
6912	8753	3	kumiss	kumiss	NNP
6912	8753	4	,	,	,
6912	8753	5	and	and	CC
6912	8753	6	matzoon	matzoon	NN
6912	8753	7	are	be	VBP
6912	8753	8	often	often	RB
6912	8753	9	agreeable	agreeable	JJ
6912	8753	10	and	and	CC
6912	8753	11	beneficial	beneficial	JJ
6912	8753	12	to	to	IN
6912	8753	13	the	the	DT
6912	8753	14	sick	sick	JJ
6912	8753	15	;	;	:
6912	8753	16	by	by	IN
6912	8753	17	some	some	DT
6912	8753	18	,	,	,
6912	8753	19	they	-PRON-	PRP
6912	8753	20	are	be	VBP
6912	8753	21	more	more	RBR
6912	8753	22	easily	easily	RB
6912	8753	23	digested	digested	JJ
6912	8753	24	than	than	IN
6912	8753	25	whole	whole	JJ
6912	8753	26	milk	milk	NN
6912	8753	27	.	.	.
6912	8754	1	Frozen	frozen	JJ
6912	8754	2	desserts	dessert	NNS
6912	8754	3	made	make	VBN
6912	8754	4	of	of	IN
6912	8754	5	milk	milk	NN
6912	8754	6	or	or	CC
6912	8754	7	cream	cream	NN
6912	8754	8	are	be	VBP
6912	8754	9	popular	popular	JJ
6912	8754	10	foods	food	NNS
6912	8754	11	for	for	IN
6912	8754	12	the	the	DT
6912	8754	13	sick	sick	JJ
6912	8754	14	.	.	.
6912	8755	1	(	(	-LRB-
6912	8755	2	2	2	LS
6912	8755	3	)	)	-RRB-
6912	8755	4	_	_	NNP
6912	8755	5	Eggs_.--Since	eggs_.--since	NN
6912	8755	6	eggs	egg	NNS
6912	8755	7	are	be	VBP
6912	8755	8	both	both	RB
6912	8755	9	high	high	JJ
6912	8755	10	in	in	IN
6912	8755	11	nutrients	nutrient	NNS
6912	8755	12	and	and	CC
6912	8755	13	easily	easily	RB
6912	8755	14	digested	digest	VBN
6912	8755	15	,	,	,
6912	8755	16	they	-PRON-	PRP
6912	8755	17	serve	serve	VBP
6912	8755	18	as	as	IN
6912	8755	19	a	a	DT
6912	8755	20	most	most	RBS
6912	8755	21	important	important	JJ
6912	8755	22	article	article	NN
6912	8755	23	of	of	IN
6912	8755	24	diet	diet	NNP
6912	8755	25	for	for	IN
6912	8755	26	the	the	DT
6912	8755	27	sick	sick	JJ
6912	8755	28	.	.	.
6912	8756	1	The	the	DT
6912	8756	2	variety	variety	NN
6912	8756	3	of	of	IN
6912	8756	4	ways	way	NNS
6912	8756	5	in	in	IN
6912	8756	6	which	which	WDT
6912	8756	7	eggs	egg	NNS
6912	8756	8	can	can	MD
6912	8756	9	be	be	VB
6912	8756	10	cooked	cook	VBN
6912	8756	11	and	and	CC
6912	8756	12	served	serve	VBN
6912	8756	13	also	also	RB
6912	8756	14	adds	add	VBZ
6912	8756	15	to	to	IN
6912	8756	16	their	-PRON-	PRP$
6912	8756	17	value	value	NN
6912	8756	18	as	as	IN
6912	8756	19	a	a	DT
6912	8756	20	sick	sick	JJ
6912	8756	21	-	-	HYPH
6912	8756	22	room	room	NN
6912	8756	23	food	food	NN
6912	8756	24	.	.	.
6912	8757	1	Eggs	egg	NNS
6912	8757	2	combined	combine	VBN
6912	8757	3	with	with	IN
6912	8757	4	milk	milk	NN
6912	8757	5	(	(	-LRB-
6912	8757	6	egg	egg	NN
6912	8757	7	-	-	HYPH
6912	8757	8	nog	nog	NNP
6912	8757	9	,	,	,
6912	8757	10	custards	custards	NNPS
6912	8757	11	)	)	-RRB-
6912	8757	12	,	,	,
6912	8757	13	with	with	IN
6912	8757	14	cereals	cereal	NNS
6912	8757	15	(	(	-LRB-
6912	8757	16	rice	rice	NN
6912	8757	17	pudding	pudding	NN
6912	8757	18	,	,	,
6912	8757	19	gruels	gruel	NNS
6912	8757	20	)	)	-RRB-
6912	8757	21	,	,	,
6912	8757	22	and	and	CC
6912	8757	23	with	with	IN
6912	8757	24	toast	toast	NN
6912	8757	25	make	make	VB
6912	8757	26	suitable	suitable	JJ
6912	8757	27	foods	food	NNS
6912	8757	28	for	for	IN
6912	8757	29	the	the	DT
6912	8757	30	sick	sick	JJ
6912	8757	31	and	and	CC
6912	8757	32	convalescent	convalescent	JJ
6912	8757	33	.	.	.
6912	8758	1	The	the	DT
6912	8758	2	principles	principle	NNS
6912	8758	3	used	use	VBN
6912	8758	4	in	in	IN
6912	8758	5	the	the	DT
6912	8758	6	preparation	preparation	NN
6912	8758	7	of	of	IN
6912	8758	8	custards	custards	NNPS
6912	8758	9	(	(	-LRB-
6912	8758	10	see	see	VB
6912	8758	11	Lesson	Lesson	NNP
6912	8758	12	LI	LI	NNP
6912	8758	13	)	)	-RRB-
6912	8758	14	should	should	MD
6912	8758	15	be	be	VB
6912	8758	16	applied	apply	VBN
6912	8758	17	in	in	IN
6912	8758	18	combining	combine	VBG
6912	8758	19	eggs	egg	NNS
6912	8758	20	with	with	IN
6912	8758	21	hot	hot	JJ
6912	8758	22	liquids	liquid	NNS
6912	8758	23	.	.	.
6912	8759	1	(	(	-LRB-
6912	8759	2	3	3	LS
6912	8759	3	)	)	-RRB-
6912	8759	4	_	_	NNP
6912	8759	5	Gruels_.--The	Gruels_.--The	NNP
6912	8759	6	principle	principle	NN
6912	8759	7	of	of	IN
6912	8759	8	preparing	prepare	VBG
6912	8759	9	breakfast	breakfast	NN
6912	8759	10	cereals	cereal	NNS
6912	8759	11	may	may	MD
6912	8759	12	be	be	VB
6912	8759	13	applied	apply	VBN
6912	8759	14	to	to	IN
6912	8759	15	the	the	DT
6912	8759	16	preparation	preparation	NN
6912	8759	17	of	of	IN
6912	8759	18	gruels	gruel	NNS
6912	8759	19	.	.	.
6912	8760	1	In	in	IN
6912	8760	2	the	the	DT
6912	8760	3	making	making	NN
6912	8760	4	of	of	IN
6912	8760	5	gruels	gruel	NNS
6912	8760	6	less	less	RBR
6912	8760	7	cereal	cereal	NN
6912	8760	8	and	and	CC
6912	8760	9	more	more	RBR
6912	8760	10	liquid	liquid	JJ
6912	8760	11	are	be	VBP
6912	8760	12	used	use	VBN
6912	8760	13	,	,	,
6912	8760	14	_	_	NNP
6912	8760	15	i.e.	i.e.	FW
6912	8760	16	_	_	NNP
6912	8760	17	mix	mix	NN
6912	8760	18	1	1	CD
6912	8760	19	tablespoonful	tablespoonful	NN
6912	8760	20	of	of	IN
6912	8760	21	cereal	cereal	NN
6912	8760	22	with	with	IN
6912	8760	23	1	1	CD
6912	8760	24	cupful	cupful	NN
6912	8760	25	of	of	IN
6912	8760	26	liquid	liquid	NN
6912	8760	27	.	.	.
6912	8761	1	The	the	DT
6912	8761	2	finished	finished	JJ
6912	8761	3	product	product	NN
6912	8761	4	is	be	VBZ
6912	8761	5	strained	strain	VBN
6912	8761	6	.	.	.
6912	8762	1	A	a	DT
6912	8762	2	gruel	gruel	NN
6912	8762	3	may	may	MD
6912	8762	4	be	be	VB
6912	8762	5	prepared	prepare	VBN
6912	8762	6	by	by	IN
6912	8762	7	diluting	dilute	VBG
6912	8762	8	a	a	DT
6912	8762	9	cooked	cook	VBN
6912	8762	10	cereal	cereal	NN
6912	8762	11	and	and	CC
6912	8762	12	straining	straining	NN
6912	8762	13	.	.	.
6912	8763	1	Gruels	gruel	NNS
6912	8763	2	should	should	MD
6912	8763	3	be	be	VB
6912	8763	4	of	of	IN
6912	8763	5	the	the	DT
6912	8763	6	consistency	consistency	NN
6912	8763	7	of	of	IN
6912	8763	8	cream	cream	NN
6912	8763	9	soups	soup	NNS
6912	8763	10	.	.	.
6912	8764	1	Corn	corn	NN
6912	8764	2	-	-	HYPH
6912	8764	3	meal	meal	NN
6912	8764	4	,	,	,
6912	8764	5	oatmeal	oatmeal	NN
6912	8764	6	,	,	,
6912	8764	7	barley	barley	NN
6912	8764	8	,	,	,
6912	8764	9	rice	rice	NN
6912	8764	10	,	,	,
6912	8764	11	flour--	flour--	NNP
6912	8764	12	especially	especially	RB
6912	8764	13	graham	graham	NNP
6912	8764	14	,	,	,
6912	8764	15	whole	whole	JJ
6912	8764	16	wheat	wheat	NN
6912	8764	17	,	,	,
6912	8764	18	and	and	CC
6912	8764	19	gluten	gluten	VBN
6912	8764	20	--	--	:
6912	8764	21	arrowroot	arrowroot	NNP
6912	8764	22	,	,	,
6912	8764	23	and	and	CC
6912	8764	24	crushed	crush	VBN
6912	8764	25	crackers	cracker	NNS
6912	8764	26	--	--	:
6912	8764	27	especially	especially	RB
6912	8764	28	graham	graham	NNP
6912	8764	29	and	and	CC
6912	8764	30	oatmeal	oatmeal	NNP
6912	8764	31	--	--	:
6912	8764	32	are	be	VBP
6912	8764	33	suitable	suitable	JJ
6912	8764	34	cereals	cereal	NNS
6912	8764	35	for	for	IN
6912	8764	36	gruels	gruel	NNS
6912	8764	37	.	.	.
6912	8765	1	Water	water	NN
6912	8765	2	or	or	CC
6912	8765	3	a	a	DT
6912	8765	4	combination	combination	NN
6912	8765	5	of	of	IN
6912	8765	6	water	water	NN
6912	8765	7	and	and	CC
6912	8765	8	milk	milk	NN
6912	8765	9	is	be	VBZ
6912	8765	10	used	use	VBN
6912	8765	11	for	for	IN
6912	8765	12	the	the	DT
6912	8765	13	liquid	liquid	NN
6912	8765	14	.	.	.
6912	8766	1	When	when	WRB
6912	8766	2	both	both	DT
6912	8766	3	water	water	NN
6912	8766	4	and	and	CC
6912	8766	5	milk	milk	NN
6912	8766	6	are	be	VBP
6912	8766	7	used	use	VBN
6912	8766	8	,	,	,
6912	8766	9	the	the	DT
6912	8766	10	method	method	NN
6912	8766	11	of	of	IN
6912	8766	12	cooking	cook	VBG
6912	8766	13	Rice	Rice	NNP
6912	8766	14	Pudding	Pudding	NNP
6912	8766	15	should	should	MD
6912	8766	16	be	be	VB
6912	8766	17	followed	follow	VBN
6912	8766	18	.	.	.
6912	8767	1	The	the	DT
6912	8767	2	seasoning	seasoning	NN
6912	8767	3	and	and	CC
6912	8767	4	flavoring	flavoring	NN
6912	8767	5	of	of	IN
6912	8767	6	gruels	gruel	NNS
6912	8767	7	are	be	VBP
6912	8767	8	most	most	RBS
6912	8767	9	important	important	JJ
6912	8767	10	.	.	.
6912	8768	1	Distaste	Distaste	NNP
6912	8768	2	for	for	IN
6912	8768	3	gruels	gruel	NNS
6912	8768	4	is	be	VBZ
6912	8768	5	often	often	RB
6912	8768	6	due	due	JJ
6912	8768	7	to	to	IN
6912	8768	8	improper	improper	JJ
6912	8768	9	seasoning	seasoning	NN
6912	8768	10	.	.	.
6912	8769	1	"	"	``
6912	8769	2	High	high	JJ
6912	8769	3	"	"	''
6912	8769	4	seasoning	seasoning	NN
6912	8769	5	is	be	VBZ
6912	8769	6	not	not	RB
6912	8769	7	desirable	desirable	JJ
6912	8769	8	for	for	IN
6912	8769	9	the	the	DT
6912	8769	10	sick	sick	JJ
6912	8769	11	or	or	CC
6912	8769	12	convalescent	convalescent	JJ
6912	8769	13	.	.	.
6912	8770	1	Usually	usually	RB
6912	8770	2	a	a	DT
6912	8770	3	patient	patient	NN
6912	8770	4	does	do	VBZ
6912	8770	5	not	not	RB
6912	8770	6	care	care	VB
6912	8770	7	for	for	IN
6912	8770	8	highly	highly	RB
6912	8770	9	seasoned	season	VBN
6912	8770	10	food	food	NN
6912	8770	11	.	.	.
6912	8771	1	But	but	CC
6912	8771	2	some	some	DT
6912	8771	3	seasoning	seasoning	NN
6912	8771	4	is	be	VBZ
6912	8771	5	necessary	necessary	JJ
6912	8771	6	to	to	TO
6912	8771	7	make	make	VB
6912	8771	8	a	a	DT
6912	8771	9	tasty	tasty	JJ
6912	8771	10	gruel	gruel	NN
6912	8771	11	.	.	.
6912	8772	1	Gruels	gruel	NNS
6912	8772	2	may	may	MD
6912	8772	3	be	be	VB
6912	8772	4	flavored	flavor	VBN
6912	8772	5	with	with	IN
6912	8772	6	whole	whole	JJ
6912	8772	7	spices	spice	NNS
6912	8772	8	,	,	,
6912	8772	9	meat	meat	NN
6912	8772	10	extract	extract	NN
6912	8772	11	,	,	,
6912	8772	12	fruits	fruit	NNS
6912	8772	13	,	,	,
6912	8772	14	such	such	JJ
6912	8772	15	as	as	IN
6912	8772	16	raisins	raisin	NNS
6912	8772	17	,	,	,
6912	8772	18	cranberries	cranberry	NNS
6912	8772	19	,	,	,
6912	8772	20	etc	etc	FW
6912	8772	21	.	.	FW
6912	8772	22	,	,	,
6912	8772	23	and	and	CC
6912	8772	24	lemon	lemon	NN
6912	8772	25	peel	peel	NN
6912	8772	26	.	.	.
6912	8773	1	The	the	DT
6912	8773	2	flavor	flavor	NN
6912	8773	3	of	of	IN
6912	8773	4	whole	whole	JJ
6912	8773	5	spices	spice	NNS
6912	8773	6	and	and	CC
6912	8773	7	fruits	fruit	NNS
6912	8773	8	is	be	VBZ
6912	8773	9	extracted	extract	VBN
6912	8773	10	by	by	IN
6912	8773	11	cooking	cook	VBG
6912	8773	12	them	-PRON-	PRP
6912	8773	13	with	with	IN
6912	8773	14	the	the	DT
6912	8773	15	gruel	gruel	NN
6912	8773	16	.	.	.
6912	8774	1	If	if	IN
6912	8774	2	nutmeg	nutmeg	NN
6912	8774	3	is	be	VBZ
6912	8774	4	used	use	VBN
6912	8774	5	,	,	,
6912	8774	6	it	-PRON-	PRP
6912	8774	7	is	be	VBZ
6912	8774	8	grated	grate	VBN
6912	8774	9	over	over	IN
6912	8774	10	the	the	DT
6912	8774	11	surface	surface	NN
6912	8774	12	of	of	IN
6912	8774	13	the	the	DT
6912	8774	14	cooked	cooked	JJ
6912	8774	15	food	food	NN
6912	8774	16	.	.	.
6912	8775	1	The	the	DT
6912	8775	2	identity	identity	NN
6912	8775	3	of	of	IN
6912	8775	4	this	this	DT
6912	8775	5	spice	spice	NN
6912	8775	6	can	can	MD
6912	8775	7	thus	thus	RB
6912	8775	8	be	be	VB
6912	8775	9	recognized	recognize	VBN
6912	8775	10	.	.	.
6912	8776	1	Sugar	Sugar	NNP
6912	8776	2	is	be	VBZ
6912	8776	3	used	use	VBN
6912	8776	4	sparingly	sparingly	RB
6912	8776	5	for	for	IN
6912	8776	6	the	the	DT
6912	8776	7	sick	sick	JJ
6912	8776	8	.	.	.
6912	8777	1	(	(	-LRB-
6912	8777	2	4	4	LS
6912	8777	3	)	)	-RRB-
6912	8777	4	_	_	NNP
6912	8777	5	Broth	Broth	NNP
6912	8777	6	and	and	CC
6912	8777	7	Meat_.--Although	Meat_.--Although	NNP
6912	8777	8	there	there	EX
6912	8777	9	is	be	VBZ
6912	8777	10	little	little	JJ
6912	8777	11	nourishment	nourishment	NN
6912	8777	12	contained	contain	VBN
6912	8777	13	in	in	IN
6912	8777	14	meat	meat	NN
6912	8777	15	broths	broth	NNS
6912	8777	16	(	(	-LRB-
6912	8777	17	see	see	VB
6912	8777	18	_	_	NNP
6912	8777	19	Protein	Protein	NNP
6912	8777	20	in	in	IN
6912	8777	21	Meat	Meat	NNP
6912	8777	22	_	_	NNP
6912	8777	23	)	)	-RRB-
6912	8777	24	,	,	,
6912	8777	25	beef	beef	NN
6912	8777	26	tea	tea	NN
6912	8777	27	is	be	VBZ
6912	8777	28	often	often	RB
6912	8777	29	used	use	VBN
6912	8777	30	as	as	IN
6912	8777	31	food	food	NN
6912	8777	32	for	for	IN
6912	8777	33	the	the	DT
6912	8777	34	sick	sick	JJ
6912	8777	35	,	,	,
6912	8777	36	especially	especially	RB
6912	8777	37	when	when	WRB
6912	8777	38	liquid	liquid	JJ
6912	8777	39	diet	diet	NN
6912	8777	40	is	be	VBZ
6912	8777	41	necessary	necessary	JJ
6912	8777	42	.	.	.
6912	8778	1	It	-PRON-	PRP
6912	8778	2	is	be	VBZ
6912	8778	3	appetizing	appetize	VBG
6912	8778	4	and	and	CC
6912	8778	5	tasty	tasty	JJ
6912	8778	6	.	.	.
6912	8779	1	To	to	TO
6912	8779	2	make	make	VB
6912	8779	3	_	_	NNP
6912	8779	4	beef	beef	NN
6912	8779	5	tea	tea	NN
6912	8779	6	_	_	NNP
6912	8779	7	,	,	,
6912	8779	8	soak	soak	NNP
6912	8779	9	chopped	chop	VBD
6912	8779	10	meat	meat	NN
6912	8779	11	in	in	IN
6912	8779	12	water	water	NN
6912	8779	13	for	for	IN
6912	8779	14	at	at	RB
6912	8779	15	least	least	RBS
6912	8779	16	one	one	CD
6912	8779	17	hour	hour	NN
6912	8779	18	.	.	.
6912	8780	1	(	(	-LRB-
6912	8780	2	Use	use	NN
6912	8780	3	1	1	CD
6912	8780	4	pint	pint	NN
6912	8780	5	of	of	IN
6912	8780	6	water	water	NN
6912	8780	7	to	to	IN
6912	8780	8	1	1	CD
6912	8780	9	pound	pound	NN
6912	8780	10	of	of	IN
6912	8780	11	lean	lean	JJ
6912	8780	12	beef	beef	NN
6912	8780	13	.	.	.
6912	8780	14	)	)	-RRB-
6912	8781	1	Then	then	RB
6912	8781	2	cook	cook	VB
6912	8781	3	the	the	DT
6912	8781	4	mixture	mixture	NN
6912	8781	5	_	_	NNP
6912	8781	6	slightly	slightly	RB
6912	8781	7	_	_	NNP
6912	8781	8	,	,	,
6912	8781	9	over	over	IN
6912	8781	10	hot	hot	JJ
6912	8781	11	water	water	NN
6912	8781	12	(	(	-LRB-
6912	8781	13	until	until	IN
6912	8781	14	it	-PRON-	PRP
6912	8781	15	becomes	become	VBZ
6912	8781	16	reddish	reddish	JJ
6912	8781	17	brown	brown	JJ
6912	8781	18	in	in	IN
6912	8781	19	color	color	NN
6912	8781	20	)	)	-RRB-
6912	8781	21	,	,	,
6912	8781	22	and	and	CC
6912	8781	23	stir	stir	VB
6912	8781	24	constantly	constantly	RB
6912	8781	25	.	.	.
6912	8782	1	Strain	strain	VB
6912	8782	2	through	through	IN
6912	8782	3	a	a	DT
6912	8782	4	_	_	NNP
6912	8782	5	coarse	coarse	NN
6912	8782	6	_	_	NNP
6912	8782	7	strainer	strainer	NN
6912	8782	8	,	,	,
6912	8782	9	season	season	NN
6912	8782	10	,	,	,
6912	8782	11	and	and	CC
6912	8782	12	serve	serve	VB
6912	8782	13	at	at	IN
6912	8782	14	once	once	RB
6912	8782	15	.	.	.
6912	8783	1	Sometimes	sometimes	RB
6912	8783	2	the	the	DT
6912	8783	3	_	_	NNP
6912	8783	4	juice	juice	NN
6912	8783	5	of	of	IN
6912	8783	6	beef	beef	NNP
6912	8783	7	_	_	NNP
6912	8783	8	without	without	IN
6912	8783	9	any	any	DT
6912	8783	10	dilution	dilution	NN
6912	8783	11	with	with	IN
6912	8783	12	water	water	NN
6912	8783	13	is	be	VBZ
6912	8783	14	served	serve	VBN
6912	8783	15	to	to	IN
6912	8783	16	the	the	DT
6912	8783	17	sick	sick	JJ
6912	8783	18	.	.	.
6912	8784	1	The	the	DT
6912	8784	2	meat	meat	NN
6912	8784	3	is	be	VBZ
6912	8784	4	cut	cut	VBN
6912	8784	5	into	into	IN
6912	8784	6	pieces	piece	NNS
6912	8784	7	and	and	CC
6912	8784	8	heated	heat	VBD
6912	8784	9	slightly	slightly	RB
6912	8784	10	;	;	:
6912	8784	11	then	then	RB
6912	8784	12	by	by	IN
6912	8784	13	means	mean	NNS
6912	8784	14	of	of	IN
6912	8784	15	a	a	DT
6912	8784	16	lemon	lemon	NN
6912	8784	17	"	"	``
6912	8784	18	squeezer	squeezer	NN
6912	8784	19	"	"	''
6912	8784	20	or	or	CC
6912	8784	21	a	a	DT
6912	8784	22	meat	meat	NN
6912	8784	23	press	press	NN
6912	8784	24	the	the	DT
6912	8784	25	juice	juice	NN
6912	8784	26	is	be	VBZ
6912	8784	27	extracted	extract	VBN
6912	8784	28	.	.	.
6912	8785	1	Meats	meat	NNS
6912	8785	2	such	such	JJ
6912	8785	3	as	as	IN
6912	8785	4	chicken	chicken	NN
6912	8785	5	(	(	-LRB-
6912	8785	6	white	white	NNP
6912	8785	7	meat	meat	NN
6912	8785	8	preferably	preferably	RB
6912	8785	9	)	)	-RRB-
6912	8785	10	,	,	,
6912	8785	11	lamb	lamb	NNP
6912	8785	12	,	,	,
6912	8785	13	broiled	broil	VBN
6912	8785	14	or	or	CC
6912	8785	15	roasted	roasted	JJ
6912	8785	16	beef	beef	NN
6912	8785	17	,	,	,
6912	8785	18	can	can	MD
6912	8785	19	be	be	VB
6912	8785	20	used	use	VBN
6912	8785	21	for	for	IN
6912	8785	22	convalescents	convalescent	NNS
6912	8785	23	.	.	.
6912	8786	1	Scraped	scrape	VBN
6912	8786	2	meat	meat	NN
6912	8786	3	,	,	,
6912	8786	4	_	_	NNP
6912	8786	5	i.e.	i.e.	FW
6912	8786	6	_	_	NNP
6912	8786	7	meat	meat	NN
6912	8786	8	from	from	IN
6912	8786	9	which	which	WDT
6912	8786	10	the	the	DT
6912	8786	11	tough	tough	JJ
6912	8786	12	tissue	tissue	NN
6912	8786	13	is	be	VBZ
6912	8786	14	removed	remove	VBN
6912	8786	15	(	(	-LRB-
6912	8786	16	see	see	VB
6912	8786	17	Experiment	Experiment	NNP
6912	8786	18	50	50	CD
6912	8786	19	)	)	-RRB-
6912	8786	20	,	,	,
6912	8786	21	can	can	MD
6912	8786	22	often	often	RB
6912	8786	23	be	be	VB
6912	8786	24	given	give	VBN
6912	8786	25	to	to	IN
6912	8786	26	an	an	DT
6912	8786	27	invalid	invalid	JJ
6912	8786	28	when	when	WRB
6912	8786	29	solid	solid	JJ
6912	8786	30	meats	meat	NNS
6912	8786	31	are	be	VBP
6912	8786	32	denied	deny	VBN
6912	8786	33	.	.	.
6912	8787	1	The	the	DT
6912	8787	2	scraped	scrape	VBN
6912	8787	3	meat	meat	NN
6912	8787	4	contains	contain	VBZ
6912	8787	5	more	more	JJR
6912	8787	6	nutriment	nutriment	NN
6912	8787	7	than	than	IN
6912	8787	8	beef	beef	NN
6912	8787	9	juice	juice	NN
6912	8787	10	(	(	-LRB-
6912	8787	11	see	see	VB
6912	8787	12	_	_	NNP
6912	8787	13	Protein	Protein	NNP
6912	8787	14	in	in	IN
6912	8787	15	Meat	Meat	NNP
6912	8787	16	_	_	NNP
6912	8787	17	)	)	-RRB-
6912	8787	18	.	.	.
6912	8788	1	It	-PRON-	PRP
6912	8788	2	should	should	MD
6912	8788	3	be	be	VB
6912	8788	4	made	make	VBN
6912	8788	5	into	into	IN
6912	8788	6	balls	ball	NNS
6912	8788	7	and	and	CC
6912	8788	8	pan	pan	NN
6912	8788	9	-	-	HYPH
6912	8788	10	broiled	broil	VBN
6912	8788	11	(	(	-LRB-
6912	8788	12	see	see	VB
6912	8788	13	_	_	NNP
6912	8788	14	Pan	Pan	NNP
6912	8788	15	-	-	HYPH
6912	8788	16	broiling	broiling	NN
6912	8788	17	_	_	NNP
6912	8788	18	)	)	-RRB-
6912	8788	19	.	.	.
6912	8789	1	PREPARING	prepare	VBG
6912	8789	2	THE	the	DT
6912	8789	3	TRAY.--Attractive	tray.--attractive	JJ
6912	8789	4	serving	serving	NN
6912	8789	5	of	of	IN
6912	8789	6	foods	food	NNS
6912	8789	7	may	may	MD
6912	8789	8	make	make	VB
6912	8789	9	a	a	DT
6912	8789	10	stronger	strong	JJR
6912	8789	11	appeal	appeal	NN
6912	8789	12	to	to	IN
6912	8789	13	the	the	DT
6912	8789	14	appetite	appetite	NN
6912	8789	15	than	than	IN
6912	8789	16	choice	choice	NN
6912	8789	17	selection	selection	NN
6912	8789	18	or	or	CC
6912	8789	19	skilful	skilful	JJ
6912	8789	20	preparation	preparation	NN
6912	8789	21	of	of	IN
6912	8789	22	foods	food	NNS
6912	8789	23	.	.	.
6912	8790	1	It	-PRON-	PRP
6912	8790	2	should	should	MD
6912	8790	3	be	be	VB
6912	8790	4	remembered	remember	VBN
6912	8790	5	that	that	IN
6912	8790	6	the	the	DT
6912	8790	7	foods	food	NNS
6912	8790	8	are	be	VBP
6912	8790	9	to	to	TO
6912	8790	10	be	be	VB
6912	8790	11	carried	carry	VBN
6912	8790	12	from	from	IN
6912	8790	13	the	the	DT
6912	8790	14	kitchen	kitchen	NN
6912	8790	15	to	to	IN
6912	8790	16	the	the	DT
6912	8790	17	sick	sick	JJ
6912	8790	18	room	room	NN
6912	8790	19	.	.	.
6912	8791	1	For	for	IN
6912	8791	2	this	this	DT
6912	8791	3	reason	reason	NN
6912	8791	4	,	,	,
6912	8791	5	it	-PRON-	PRP
6912	8791	6	is	be	VBZ
6912	8791	7	well	well	JJ
6912	8791	8	to	to	TO
6912	8791	9	place	place	VB
6912	8791	10	foods	food	NNS
6912	8791	11	,	,	,
6912	8791	12	especially	especially	RB
6912	8791	13	liquids	liquid	VBZ
6912	8791	14	,	,	,
6912	8791	15	in	in	IN
6912	8791	16	deep	deep	JJ
6912	8791	17	dishes	dish	NNS
6912	8791	18	suitable	suitable	JJ
6912	8791	19	for	for	IN
6912	8791	20	transit	transit	NN
6912	8791	21	.	.	.
6912	8792	1	All	all	DT
6912	8792	2	hot	hot	JJ
6912	8792	3	foods	food	NNS
6912	8792	4	should	should	MD
6912	8792	5	be	be	VB
6912	8792	6	placed	place	VBN
6912	8792	7	in	in	IN
6912	8792	8	covered	covered	JJ
6912	8792	9	dishes	dish	NNS
6912	8792	10	,	,	,
6912	8792	11	that	that	IN
6912	8792	12	they	-PRON-	PRP
6912	8792	13	may	may	MD
6912	8792	14	be	be	VB
6912	8792	15	hot	hot	JJ
6912	8792	16	when	when	WRB
6912	8792	17	the	the	DT
6912	8792	18	bedside	bedside	NN
6912	8792	19	is	be	VBZ
6912	8792	20	reached	reach	VBN
6912	8792	21	.	.	.
6912	8793	1	For	for	IN
6912	8793	2	serving	serve	VBG
6912	8793	3	sick	sick	JJ
6912	8793	4	-	-	HYPH
6912	8793	5	room	room	NN
6912	8793	6	foods	food	NNS
6912	8793	7	,	,	,
6912	8793	8	the	the	DT
6912	8793	9	daintiest	daintiest	NNP
6912	8793	10	china	china	NNP
6912	8793	11	available	available	JJ
6912	8793	12	should	should	MD
6912	8793	13	be	be	VB
6912	8793	14	used	use	VBN
6912	8793	15	.	.	.
6912	8794	1	The	the	DT
6912	8794	2	tray	tray	NN
6912	8794	3	should	should	MD
6912	8794	4	be	be	VB
6912	8794	5	spread	spread	VBN
6912	8794	6	with	with	IN
6912	8794	7	a	a	DT
6912	8794	8	clean	clean	JJ
6912	8794	9	napkin	napkin	NNP
6912	8794	10	or	or	CC
6912	8794	11	doily	doily	NN
6912	8794	12	.	.	.
6912	8795	1	In	in	IN
6912	8795	2	the	the	DT
6912	8795	3	case	case	NN
6912	8795	4	of	of	IN
6912	8795	5	a	a	DT
6912	8795	6	contagious	contagious	JJ
6912	8795	7	disease	disease	NN
6912	8795	8	,	,	,
6912	8795	9	a	a	DT
6912	8795	10	paper	paper	NN
6912	8795	11	napkin	napkin	NN
6912	8795	12	or	or	CC
6912	8795	13	doily	doily	NN
6912	8795	14	may	may	MD
6912	8795	15	be	be	VB
6912	8795	16	used	use	VBN
6912	8795	17	.	.	.
6912	8796	1	It	-PRON-	PRP
6912	8796	2	should	should	MD
6912	8796	3	be	be	VB
6912	8796	4	destroyed	destroy	VBN
6912	8796	5	at	at	IN
6912	8796	6	once	once	RB
6912	8796	7	after	after	IN
6912	8796	8	using	use	VBG
6912	8796	9	.	.	.
6912	8797	1	A	a	DT
6912	8797	2	bedside	bedside	NN
6912	8797	3	stand	stand	NN
6912	8797	4	which	which	WDT
6912	8797	5	supports	support	VBZ
6912	8797	6	the	the	DT
6912	8797	7	tray	tray	NN
6912	8797	8	without	without	IN
6912	8797	9	any	any	DT
6912	8797	10	effort	effort	NN
6912	8797	11	of	of	IN
6912	8797	12	the	the	DT
6912	8797	13	patient	patient	NN
6912	8797	14	is	be	VBZ
6912	8797	15	a	a	DT
6912	8797	16	comfort	comfort	NN
6912	8797	17	.	.	.
6912	8798	1	For	for	IN
6912	8798	2	contagious	contagious	JJ
6912	8798	3	diseases	disease	NNS
6912	8798	4	,	,	,
6912	8798	5	burn	burn	VB
6912	8798	6	any	any	DT
6912	8798	7	remaining	remain	VBG
6912	8798	8	bits	bit	NNS
6912	8798	9	of	of	IN
6912	8798	10	food	food	NN
6912	8798	11	and	and	CC
6912	8798	12	sterilize	sterilize	VB
6912	8798	13	the	the	DT
6912	8798	14	dishes,--cover	dishes,--cover	NNP
6912	8798	15	with	with	IN
6912	8798	16	cold	cold	JJ
6912	8798	17	water	water	NN
6912	8798	18	,	,	,
6912	8798	19	heat	heat	NN
6912	8798	20	,	,	,
6912	8798	21	and	and	CC
6912	8798	22	boil	boil	NNP
6912	8798	23	.	.	.
6912	8799	1	QUESTIONS	QUESTIONS	NNP
6912	8799	2	Keeping	keep	VBG
6912	8799	3	in	in	IN
6912	8799	4	mind	mind	NN
6912	8799	5	that	that	IN
6912	8799	6	the	the	DT
6912	8799	7	requisite	requisite	NN
6912	8799	8	for	for	IN
6912	8799	9	food	food	NN
6912	8799	10	for	for	IN
6912	8799	11	the	the	DT
6912	8799	12	sick	sick	NN
6912	8799	13	is	be	VBZ
6912	8799	14	ease	ease	NN
6912	8799	15	of	of	IN
6912	8799	16	digestion	digestion	NN
6912	8799	17	,	,	,
6912	8799	18	make	make	VB
6912	8799	19	a	a	DT
6912	8799	20	list	list	NN
6912	8799	21	of	of	IN
6912	8799	22	liquid	liquid	NN
6912	8799	23	,	,	,
6912	8799	24	semisolid	semisolid	JJ
6912	8799	25	,	,	,
6912	8799	26	and	and	CC
6912	8799	27	solid	solid	JJ
6912	8799	28	foods	food	NNS
6912	8799	29	suitable	suitable	JJ
6912	8799	30	for	for	IN
6912	8799	31	the	the	DT
6912	8799	32	sick	sick	JJ
6912	8799	33	room	room	NN
6912	8799	34	.	.	.
6912	8800	1	Explain	explain	VB
6912	8800	2	why	why	WRB
6912	8800	3	it	-PRON-	PRP
6912	8800	4	is	be	VBZ
6912	8800	5	that	that	IN
6912	8800	6	liquid	liquid	JJ
6912	8800	7	foods	food	NNS
6912	8800	8	are	be	VBP
6912	8800	9	invariably	invariably	RB
6912	8800	10	prescribed	prescribe	VBN
6912	8800	11	for	for	IN
6912	8800	12	the	the	DT
6912	8800	13	sick	sick	JJ
6912	8800	14	.	.	.
6912	8801	1	Give	give	VB
6912	8801	2	a	a	DT
6912	8801	3	variety	variety	NN
6912	8801	4	of	of	IN
6912	8801	5	ways	way	NNS
6912	8801	6	of	of	IN
6912	8801	7	cooking	cook	VBG
6912	8801	8	and	and	CC
6912	8801	9	serving	serve	VBG
6912	8801	10	eggs	egg	NNS
6912	8801	11	for	for	IN
6912	8801	12	the	the	DT
6912	8801	13	sick	sick	JJ
6912	8801	14	.	.	.
6912	8802	1	Keeping	keep	VBG
6912	8802	2	in	in	IN
6912	8802	3	mind	mind	NN
6912	8802	4	the	the	DT
6912	8802	5	suggestions	suggestion	NNS
6912	8802	6	given	give	VBN
6912	8802	7	in	in	IN
6912	8802	8	the	the	DT
6912	8802	9	chapter	chapter	NN
6912	8802	10	on	on	IN
6912	8802	11	_	_	NNP
6912	8802	12	Menu	Menu	NNP
6912	8802	13	-	-	HYPH
6912	8802	14	making	make	VBG
6912	8802	15	_	_	NNP
6912	8802	16	and	and	CC
6912	8802	17	in	in	IN
6912	8802	18	the	the	DT
6912	8802	19	present	present	JJ
6912	8802	20	chapter	chapter	NN
6912	8802	21	,	,	,
6912	8802	22	write	write	VB
6912	8802	23	several	several	JJ
6912	8802	24	menus	menu	NNS
6912	8802	25	for	for	IN
6912	8802	26	an	an	DT
6912	8802	27	indisposed	indisposed	JJ
6912	8802	28	or	or	CC
6912	8802	29	convalescent	convalescent	NN
6912	8802	30	patient	patient	NN
6912	8802	31	.	.	.
6912	8803	1	LESSON	LESSON	NNP
6912	8803	2	CLXXIV	CLXXIV	NNP
6912	8803	3	PREPARING	preparing	NN
6912	8803	4	TRAYS	tray	NNS
6912	8803	5	FOR	for	IN
6912	8803	6	THE	the	DT
6912	8803	7	SICK	SICK	NNP
6912	8803	8	AND	and	CC
6912	8803	9	CONVALESCENT	CONVALESCENT	NNP
6912	8803	10	Plan	plan	NN
6912	8803	11	[	[	-LRB-
6912	8803	12	Footnote	Footnote	NNP
6912	8803	13	135	135	CD
6912	8803	14	:	:	:
6912	8803	15	See	See	NNP
6912	8803	16	Footnote	Footnote	NNP
6912	8803	17	72	72	CD
6912	8803	18	.	.	.
6912	8803	19	]	]	-RRB-
6912	8804	1	menus	menu	NNS
6912	8804	2	for	for	IN
6912	8804	3	the	the	DT
6912	8804	4	sick	sick	JJ
6912	8804	5	and	and	CC
6912	8804	6	for	for	IN
6912	8804	7	the	the	DT
6912	8804	8	convalescent	convalescent	NN
6912	8804	9	.	.	.
6912	8805	1	Prepare	prepare	VB
6912	8805	2	the	the	DT
6912	8805	3	foods	food	NNS
6912	8805	4	and	and	CC
6912	8805	5	arrange	arrange	VB
6912	8805	6	them	-PRON-	PRP
6912	8805	7	on	on	IN
6912	8805	8	trays	tray	NNS
6912	8805	9	.	.	.
6912	8806	1	LESSON	LESSON	NNP
6912	8806	2	CLXXV	CLXXV	NNP
6912	8806	3	REVIEW	REVIEW	NNP
6912	8806	4	--	--	:
6912	8806	5	MEAL	MEAL	NNP
6912	8806	6	COOKING	COOKING	NNP
6912	8806	7	MENU	MENU	NNP
6912	8806	8	Cream	Cream	NNP
6912	8806	9	of	of	IN
6912	8806	10	Potato	Potato	NNP
6912	8806	11	Soup	Soup	NNP
6912	8806	12	Croutons	Croutons	NNPS
6912	8806	13	Baked	Baked	NNP
6912	8806	14	Custard	Custard	NNP
6912	8806	15	See	See	NNP
6912	8806	16	Lesson	Lesson	NNP
6912	8806	17	XIV	XIV	NNP
6912	8806	18	for	for	IN
6912	8806	19	suggestions	suggestion	NNS
6912	8806	20	regarding	regard	VBG
6912	8806	21	the	the	DT
6912	8806	22	preparation	preparation	NN
6912	8806	23	of	of	IN
6912	8806	24	the	the	DT
6912	8806	25	lesson	lesson	NN
6912	8806	26	.	.	.
6912	8807	1	LESSON	LESSON	NNP
6912	8807	2	CLXXVI	CLXXVI	NNP
6912	8807	3	HOME	home	NN
6912	8807	4	PROJECTS	PROJECTS	NNP
6912	8807	5	[	[	-LRB-
6912	8807	6	Footnote	Footnote	NNP
6912	8807	7	136	136	CD
6912	8807	8	:	:	:
6912	8807	9	See	see	VB
6912	8807	10	Lesson	Lesson	NNP
6912	8807	11	IX	IX	NNP
6912	8807	12	.	.	.
6912	8807	13	]	]	-RRB-
6912	8808	1	SUGGESTIONS	suggestion	NNS
6912	8808	2	FOR	for	IN
6912	8808	3	HOME	home	NN
6912	8808	4	WORK.--Can	WORK.--Can	-LRB-
6912	8808	5	fruit	fruit	NN
6912	8808	6	or	or	CC
6912	8808	7	vegetables	vegetable	NNS
6912	8808	8	,	,	,
6912	8808	9	or	or	CC
6912	8808	10	make	make	VB
6912	8808	11	marmalades	marmalade	NNS
6912	8808	12	,	,	,
6912	8808	13	jellies	jelly	NNS
6912	8808	14	,	,	,
6912	8808	15	etc	etc	FW
6912	8808	16	.	.	.
6912	8809	1	If	if	IN
6912	8809	2	possible	possible	JJ
6912	8809	3	,	,	,
6912	8809	4	select	select	VB
6912	8809	5	the	the	DT
6912	8809	6	fruits	fruit	NNS
6912	8809	7	or	or	CC
6912	8809	8	vegetables	vegetable	NNS
6912	8809	9	at	at	IN
6912	8809	10	market	market	NN
6912	8809	11	.	.	.
6912	8810	1	SUGGESTED	suggest	VBN
6912	8810	2	AIMS	aim	NNS
6912	8810	3	:	:	:
6912	8810	4	(	(	-LRB-
6912	8810	5	1	1	LS
6912	8810	6	)	)	-RRB-
6912	8810	7	To	to	TO
6912	8810	8	compare	compare	VB
6912	8810	9	home	home	NN
6912	8810	10	-	-	HYPH
6912	8810	11	canned	can	VBN
6912	8810	12	and	and	CC
6912	8810	13	factory	factory	NN
6912	8810	14	-	-	HYPH
6912	8810	15	canned	can	VBN
6912	8810	16	products	product	NNS
6912	8810	17	.	.	.
6912	8811	1	Determine	determine	VB
6912	8811	2	the	the	DT
6912	8811	3	difference	difference	NN
6912	8811	4	in	in	IN
6912	8811	5	cost	cost	NN
6912	8811	6	per	per	IN
6912	8811	7	pint	pint	NN
6912	8811	8	or	or	CC
6912	8811	9	quart	quart	NN
6912	8811	10	.	.	.
6912	8812	1	Compare	compare	VB
6912	8812	2	the	the	DT
6912	8812	3	difference	difference	NN
6912	8812	4	in	in	IN
6912	8812	5	flavor	flavor	NN
6912	8812	6	and	and	CC
6912	8812	7	appearance	appearance	NN
6912	8812	8	.	.	.
6912	8813	1	(	(	-LRB-
6912	8813	2	2	2	LS
6912	8813	3	)	)	-RRB-
6912	8813	4	To	to	TO
6912	8813	5	compare	compare	VB
6912	8813	6	the	the	DT
6912	8813	7	yield	yield	NN
6912	8813	8	of	of	IN
6912	8813	9	fruit	fruit	NN
6912	8813	10	made	make	VBN
6912	8813	11	into	into	IN
6912	8813	12	jam	jam	NNP
6912	8813	13	or	or	CC
6912	8813	14	conserve	conserve	VB
6912	8813	15	and	and	CC
6912	8813	16	jelly	jelly	RB
6912	8813	17	.	.	.
6912	8814	1	Note	note	VB
6912	8814	2	the	the	DT
6912	8814	3	weight	weight	NN
6912	8814	4	of	of	IN
6912	8814	5	the	the	DT
6912	8814	6	fruit	fruit	NN
6912	8814	7	,	,	,
6912	8814	8	sugar	sugar	NN
6912	8814	9	,	,	,
6912	8814	10	and	and	CC
6912	8814	11	other	other	JJ
6912	8814	12	ingredients	ingredient	NNS
6912	8814	13	before	before	IN
6912	8814	14	preserving	preserve	VBG
6912	8814	15	.	.	.
6912	8815	1	How	how	WRB
6912	8815	2	many	many	JJ
6912	8815	3	glasses	glass	NNS
6912	8815	4	of	of	IN
6912	8815	5	jam	jam	NN
6912	8815	6	or	or	CC
6912	8815	7	conserve	conserve	VB
6912	8815	8	does	do	VBZ
6912	8815	9	each	each	DT
6912	8815	10	five	five	CD
6912	8815	11	pounds	pound	NNS
6912	8815	12	of	of	IN
6912	8815	13	material	material	JJ
6912	8815	14	yield	yield	NN
6912	8815	15	?	?	.
6912	8816	1	State	state	VB
6912	8816	2	the	the	DT
6912	8816	3	advantages	advantage	NNS
6912	8816	4	of	of	IN
6912	8816	5	preparing	prepare	VBG
6912	8816	6	jelly	jelly	RB
6912	8816	7	from	from	IN
6912	8816	8	fruit	fruit	NN
6912	8816	9	and	and	CC
6912	8816	10	of	of	IN
6912	8816	11	preparing	prepare	VBG
6912	8816	12	jam	jam	NN
6912	8816	13	or	or	CC
6912	8816	14	conserve	conserve	VB
6912	8816	15	.	.	.
6912	8817	1	DIVISION	DIVISION	NNP
6912	8817	2	EIGHTEEN	EIGHTEEN	NNP
6912	8817	3	SUPPLEMENTARY	supplementary	NN
6912	8817	4	LESSON	lesson	NN
6912	8817	5	I	-PRON-	PRP
6912	8817	6	THANKSGIVING	thanksgiving	VBP
6912	8817	7	SAUCE	SAUCE	VBN
6912	8817	8	CRANBERRY	cranberry	NN
6912	8817	9	SAUCE	sauce	NN
6912	8817	10	1	1	CD
6912	8817	11	quart	quart	NN
6912	8817	12	(	(	-LRB-
6912	8817	13	1	1	CD
6912	8817	14	pound	pound	NN
6912	8817	15	)	)	-RRB-
6912	8817	16	cranberries	cranberry	NNS
6912	8817	17	2	2	CD
6912	8817	18	cupfuls	cupful	NNS
6912	8817	19	water	water	NN
6912	8817	20	2	2	CD
6912	8817	21	cupfuls	cupfuls	NN
6912	8817	22	sugar	sugar	NN
6912	8817	23	Salt	Salt	NNP
6912	8817	24	Pick	Pick	NNP
6912	8817	25	over	over	RP
6912	8817	26	and	and	CC
6912	8817	27	wash	wash	VB
6912	8817	28	the	the	DT
6912	8817	29	cranberries	cranberry	NNS
6912	8817	30	.	.	.
6912	8818	1	Cook	cook	VB
6912	8818	2	them	-PRON-	PRP
6912	8818	3	in	in	IN
6912	8818	4	water	water	NN
6912	8818	5	until	until	IN
6912	8818	6	they	-PRON-	PRP
6912	8818	7	are	be	VBP
6912	8818	8	soft	soft	JJ
6912	8818	9	and	and	CC
6912	8818	10	the	the	DT
6912	8818	11	skins	skin	NNS
6912	8818	12	are	be	VBP
6912	8818	13	broken	break	VBN
6912	8818	14	.	.	.
6912	8819	1	Remove	remove	VB
6912	8819	2	from	from	IN
6912	8819	3	the	the	DT
6912	8819	4	fire	fire	NN
6912	8819	5	;	;	:
6912	8819	6	strain	strain	VB
6912	8819	7	if	if	IN
6912	8819	8	desired	desire	VBN
6912	8819	9	,	,	,
6912	8819	10	add	add	VB
6912	8819	11	the	the	DT
6912	8819	12	sugar	sugar	NN
6912	8819	13	and	and	CC
6912	8819	14	salt	salt	NN
6912	8819	15	,	,	,
6912	8819	16	and	and	CC
6912	8819	17	stir	stir	VB
6912	8819	18	until	until	IN
6912	8819	19	dissolved	dissolve	VBN
6912	8819	20	.	.	.
6912	8820	1	Set	Set	VBN
6912	8820	2	aside	aside	RB
6912	8820	3	to	to	IN
6912	8820	4	cool	cool	JJ
6912	8820	5	.	.	.
6912	8821	1	CRANBERRY	cranberry	VB
6912	8821	2	"	"	``
6912	8821	3	JELLY	JELLY	NNP
6912	8821	4	"	"	''
6912	8821	5	1	1	CD
6912	8821	6	quart	quart	NN
6912	8821	7	(	(	-LRB-
6912	8821	8	1	1	CD
6912	8821	9	pound	pound	NN
6912	8821	10	)	)	-RRB-
6912	8821	11	cranberries	cranberry	NNS
6912	8821	12	1	1	CD
6912	8821	13	cupful	cupful	JJ
6912	8821	14	water	water	NN
6912	8821	15	2	2	CD
6912	8821	16	cupfuls	cupfuls	NN
6912	8821	17	sugar	sugar	NN
6912	8821	18	Salt	Salt	NNP
6912	8821	19	Prepare	Prepare	NNP
6912	8821	20	and	and	CC
6912	8821	21	cook	cook	VB
6912	8821	22	the	the	DT
6912	8821	23	cranberries	cranberry	NNS
6912	8821	24	in	in	IN
6912	8821	25	water	water	NN
6912	8821	26	,	,	,
6912	8821	27	as	as	IN
6912	8821	28	for	for	IN
6912	8821	29	Cranberry	Cranberry	NNP
6912	8821	30	Sauce	Sauce	NNP
6912	8821	31	.	.	.
6912	8822	1	Press	press	NN
6912	8822	2	through	through	IN
6912	8822	3	a	a	DT
6912	8822	4	strainer	strainer	NN
6912	8822	5	,	,	,
6912	8822	6	add	add	VB
6912	8822	7	the	the	DT
6912	8822	8	sugar	sugar	NN
6912	8822	9	and	and	CC
6912	8822	10	salt	salt	NN
6912	8822	11	,	,	,
6912	8822	12	and	and	CC
6912	8822	13	mix	mix	VB
6912	8822	14	well	well	RB
6912	8822	15	.	.	.
6912	8823	1	Without	without	IN
6912	8823	2	further	further	JJ
6912	8823	3	cooking	cooking	NN
6912	8823	4	pour	pour	VBP
6912	8823	5	the	the	DT
6912	8823	6	mixture	mixture	NN
6912	8823	7	into	into	IN
6912	8823	8	molds	mold	NNS
6912	8823	9	which	which	WDT
6912	8823	10	have	have	VBP
6912	8823	11	been	be	VBN
6912	8823	12	rinsed	rinse	VBN
6912	8823	13	in	in	IN
6912	8823	14	cold	cold	JJ
6912	8823	15	water	water	NN
6912	8823	16	.	.	.
6912	8824	1	Set	Set	VBN
6912	8824	2	aside	aside	RB
6912	8824	3	to	to	IN
6912	8824	4	cool	cool	JJ
6912	8824	5	and	and	CC
6912	8824	6	stiffen	stiffen	NNP
6912	8824	7	.	.	.
6912	8825	1	QUESTIONS	questions	NN
6912	8825	2	Give	give	VB
6912	8825	3	a	a	DT
6912	8825	4	practical	practical	JJ
6912	8825	5	method	method	NN
6912	8825	6	of	of	IN
6912	8825	7	washing	wash	VBG
6912	8825	8	cranberries	cranberry	NNS
6912	8825	9	.	.	.
6912	8826	1	How	how	WRB
6912	8826	2	does	do	VBZ
6912	8826	3	Cranberry	Cranberry	NNP
6912	8826	4	Sauce	Sauce	NNP
6912	8826	5	differ	differ	VB
6912	8826	6	from	from	IN
6912	8826	7	Cranberry	Cranberry	NNP
6912	8826	8	Jelly	Jelly	NNP
6912	8826	9	?	?	.
6912	8827	1	If	if	IN
6912	8827	2	you	-PRON-	PRP
6912	8827	3	desired	desire	VBD
6912	8827	4	to	to	TO
6912	8827	5	make	make	VB
6912	8827	6	_	_	NNP
6912	8827	7	clear	clear	JJ
6912	8827	8	_	_	NNP
6912	8827	9	Cranberry	Cranberry	NNP
6912	8827	10	Jelly	Jelly	NNP
6912	8827	11	what	what	WDT
6912	8827	12	change	change	NN
6912	8827	13	would	would	MD
6912	8827	14	you	-PRON-	PRP
6912	8827	15	make	make	VB
6912	8827	16	in	in	IN
6912	8827	17	the	the	DT
6912	8827	18	method	method	NN
6912	8827	19	given	give	VBN
6912	8827	20	above	above	RB
6912	8827	21	?	?	.
6912	8828	1	LESSON	LESSON	NNP
6912	8828	2	II	II	NNP
6912	8828	3	THANKSGIVING	THANKSGIVING	NNP
6912	8828	4	DESSERTS	DESSERTS	NNP
6912	8828	5	PLUM	PLUM	NNP
6912	8828	6	PUDDING	pudde	VBG
6912	8828	7	2	2	CD
6912	8828	8	cupfuls	cupful	NNS
6912	8828	9	soft	soft	JJ
6912	8828	10	bread	bread	NN
6912	8828	11	crumbs	crumb	VBZ
6912	8828	12	1/4	1/4	CD
6912	8828	13	teaspoonful	teaspoonful	JJ
6912	8828	14	baking	baking	NN
6912	8828	15	soda	soda	NN
6912	8828	16	2	2	CD
6912	8828	17	teaspoonfuls	teaspoonful	NNS
6912	8828	18	baking	baking	NNP
6912	8828	19	powder	powder	NN
6912	8828	20	1/8	1/8	CD
6912	8828	21	teaspoonful	teaspoonful	JJ
6912	8828	22	cloves	clove	NNS
6912	8828	23	1/2	1/2	CD
6912	8828	24	teaspoonful	teaspoonful	JJ
6912	8828	25	cinnamon	cinnamon	NN
6912	8828	26	1/4	1/4	CD
6912	8828	27	teaspoonful	teaspoonful	JJ
6912	8828	28	salt	salt	NN
6912	8828	29	1/2	1/2	CD
6912	8828	30	cupful	cupful	JJ
6912	8828	31	suet	suet	NN
6912	8828	32	1/2	1/2	CD
6912	8828	33	cupful	cupful	JJ
6912	8828	34	molasses	molasse	NNS
6912	8828	35	1	1	CD
6912	8828	36	egg	egg	NN
6912	8828	37	3/4	3/4	CD
6912	8828	38	cupful	cupful	JJ
6912	8828	39	milk	milk	NN
6912	8828	40	1/2	1/2	CD
6912	8828	41	cupful	cupful	JJ
6912	8828	42	currants	currant	NNS
6912	8828	43	1/2	1/2	CD
6912	8828	44	cupful	cupful	JJ
6912	8828	45	raisins	raisin	NNS
6912	8828	46	To	to	TO
6912	8828	47	prevent	prevent	VB
6912	8828	48	suet	suet	NN
6912	8828	49	from	from	IN
6912	8828	50	sticking	stick	VBG
6912	8828	51	while	while	IN
6912	8828	52	being	be	VBG
6912	8828	53	chopped	chop	VBN
6912	8828	54	,	,	,
6912	8828	55	sprinkle	sprinkle	VB
6912	8828	56	it	-PRON-	PRP
6912	8828	57	with	with	IN
6912	8828	58	a	a	DT
6912	8828	59	little	little	JJ
6912	8828	60	flour	flour	NN
6912	8828	61	.	.	.
6912	8829	1	Use	use	VB
6912	8829	2	a	a	DT
6912	8829	3	meat	meat	NN
6912	8829	4	grinder	grinder	NN
6912	8829	5	,	,	,
6912	8829	6	or	or	CC
6912	8829	7	a	a	DT
6912	8829	8	chopping	chop	VBG
6912	8829	9	bowl	bowl	NN
6912	8829	10	and	and	CC
6912	8829	11	knife	knife	NN
6912	8829	12	,	,	,
6912	8829	13	to	to	TO
6912	8829	14	chop	chop	VB
6912	8829	15	the	the	DT
6912	8829	16	suet	suet	NN
6912	8829	17	.	.	.
6912	8830	1	Beat	beat	VB
6912	8830	2	the	the	DT
6912	8830	3	eggs	egg	NNS
6912	8830	4	lightly	lightly	RB
6912	8830	5	and	and	CC
6912	8830	6	add	add	VB
6912	8830	7	the	the	DT
6912	8830	8	milk	milk	NN
6912	8830	9	to	to	IN
6912	8830	10	them	-PRON-	PRP
6912	8830	11	.	.	.
6912	8831	1	The	the	DT
6912	8831	2	currants	currant	NNS
6912	8831	3	and	and	CC
6912	8831	4	raisins	raisin	NNS
6912	8831	5	should	should	MD
6912	8831	6	be	be	VB
6912	8831	7	cleaned	clean	VBN
6912	8831	8	as	as	IN
6912	8831	9	directed	direct	VBN
6912	8831	10	previously	previously	RB
6912	8831	11	,	,	,
6912	8831	12	and	and	CC
6912	8831	13	sprinkled	sprinkle	VBN
6912	8831	14	with	with	IN
6912	8831	15	flour	flour	NN
6912	8831	16	.	.	.
6912	8832	1	Mix	mix	VB
6912	8832	2	the	the	DT
6912	8832	3	ingredients	ingredient	NNS
6912	8832	4	in	in	IN
6912	8832	5	the	the	DT
6912	8832	6	order	order	NN
6912	8832	7	given	give	VBN
6912	8832	8	.	.	.
6912	8833	1	Steam	steam	NN
6912	8833	2	in	in	IN
6912	8833	3	an	an	DT
6912	8833	4	oiled	oiled	JJ
6912	8833	5	pudding	pudde	VBG
6912	8833	6	mold	mold	NN
6912	8833	7	for	for	IN
6912	8833	8	at	at	RB
6912	8833	9	least	least	JJS
6912	8833	10	2	2	CD
6912	8833	11	hours	hour	NNS
6912	8833	12	.	.	.
6912	8834	1	Serve	serve	VB
6912	8834	2	with	with	IN
6912	8834	3	Hard	Hard	NNP
6912	8834	4	Sauce	Sauce	NNP
6912	8834	5	I	-PRON-	PRP
6912	8834	6	or	or	CC
6912	8834	7	II	ii	CD
6912	8834	8	,	,	,
6912	8834	9	Yellow	Yellow	NNP
6912	8834	10	Sauce	Sauce	NNP
6912	8834	11	,	,	,
6912	8834	12	or	or	CC
6912	8834	13	Vanilla	Vanilla	NNP
6912	8834	14	Sauce	Sauce	NNP
6912	8834	15	.	.	.
6912	8835	1	VEGETABLE	VEGETABLE	NNP
6912	8835	2	PLUM	PLUM	NNP
6912	8835	3	PUDDING	pudding	NN
6912	8835	4	2	2	CD
6912	8835	5	cupfuls	cupful	NNS
6912	8835	6	flour	flour	NN
6912	8835	7	1	1	CD
6912	8835	8	pound	pound	NN
6912	8835	9	seeded	seed	VBN
6912	8835	10	raisins	raisin	NNS
6912	8835	11	1	1	CD
6912	8835	12	cupful	cupful	JJ
6912	8835	13	potatoes	potato	NNS
6912	8835	14	1	1	CD
6912	8835	15	cupful	cupful	JJ
6912	8835	16	carrots	carrot	NNS
6912	8835	17	1	1	CD
6912	8835	18	cupful	cupful	JJ
6912	8835	19	sugar	sugar	NN
6912	8835	20	1	1	CD
6912	8835	21	teaspoonful	teaspoonful	JJ
6912	8835	22	salt	salt	NN
6912	8835	23	1	1	CD
6912	8835	24	teaspoonful	teaspoonful	JJ
6912	8835	25	baking	baking	NN
6912	8835	26	soda	soda	NN
6912	8835	27	1	1	CD
6912	8835	28	tablespoonful	tablespoonful	JJ
6912	8835	29	cold	cold	JJ
6912	8835	30	water	water	NN
6912	8835	31	1	1	CD
6912	8835	32	cupful	cupful	JJ
6912	8835	33	suet	suet	NN
6912	8835	34	2	2	CD
6912	8835	35	oranges	orange	NNS
6912	8835	36	--	--	:
6912	8835	37	juice	juice	NN
6912	8835	38	and	and	CC
6912	8835	39	grated	grate	VBD
6912	8835	40	rind	rind	NN
6912	8835	41	1	1	CD
6912	8835	42	lemon	lemon	NN
6912	8835	43	--	--	:
6912	8835	44	juice	juice	NN
6912	8835	45	and	and	CC
6912	8835	46	grated	grate	VBN
6912	8835	47	rind	rind	NN
6912	8835	48	Mix	mix	VB
6912	8835	49	the	the	DT
6912	8835	50	flour	flour	NN
6912	8835	51	and	and	CC
6912	8835	52	raisins	raisin	NNS
6912	8835	53	.	.	.
6912	8836	1	Put	put	VB
6912	8836	2	the	the	DT
6912	8836	3	potatoes	potato	NNS
6912	8836	4	,	,	,
6912	8836	5	carrots	carrot	NNS
6912	8836	6	,	,	,
6912	8836	7	and	and	CC
6912	8836	8	suet	suet	VBD
6912	8836	9	through	through	IN
6912	8836	10	a	a	DT
6912	8836	11	food	food	NN
6912	8836	12	chopper	chopper	NN
6912	8836	13	.	.	.
6912	8837	1	Mix	mix	VB
6912	8837	2	the	the	DT
6912	8837	3	baking	baking	NN
6912	8837	4	soda	soda	NN
6912	8837	5	and	and	CC
6912	8837	6	water	water	NN
6912	8837	7	.	.	.
6912	8838	1	Combine	combine	VB
6912	8838	2	these	these	DT
6912	8838	3	three	three	CD
6912	8838	4	mixtures	mixture	NNS
6912	8838	5	.	.	.
6912	8839	1	Then	then	RB
6912	8839	2	add	add	VB
6912	8839	3	the	the	DT
6912	8839	4	remaining	remain	VBG
6912	8839	5	ingredients	ingredient	NNS
6912	8839	6	.	.	.
6912	8840	1	Turn	turn	VB
6912	8840	2	into	into	IN
6912	8840	3	a	a	DT
6912	8840	4	greased	greased	JJ
6912	8840	5	mold	mold	NN
6912	8840	6	and	and	CC
6912	8840	7	steam	steam	NN
6912	8840	8	three	three	CD
6912	8840	9	hours	hour	NNS
6912	8840	10	.	.	.
6912	8841	1	Serve	serve	VB
6912	8841	2	hot	hot	JJ
6912	8841	3	with	with	IN
6912	8841	4	Lemon	Lemon	NNP
6912	8841	5	Sauce	Sauce	NNP
6912	8841	6	or	or	CC
6912	8841	7	with	with	IN
6912	8841	8	Hard	Hard	NNP
6912	8841	9	or	or	CC
6912	8841	10	Yellow	Yellow	NNP
6912	8841	11	Sauce	Sauce	NNP
6912	8841	12	.	.	.
6912	8842	1	HARD	HARD	NNP
6912	8842	2	SAUCE	SAUCE	NNP
6912	8842	3	II	II	NNP
6912	8842	4	3/4	3/4	CD
6912	8842	5	cupful	cupful	JJ
6912	8842	6	brown	brown	JJ
6912	8842	7	sugar	sugar	NN
6912	8842	8	1/3	1/3	CD
6912	8842	9	cupful	cupful	JJ
6912	8842	10	butter	butter	NN
6912	8842	11	2	2	CD
6912	8842	12	tablespoonfuls	tablespoonful	NNS
6912	8842	13	cream	cream	NN
6912	8842	14	or	or	CC
6912	8842	15	milk	milk	NN
6912	8842	16	1	1	CD
6912	8842	17	teaspoonful	teaspoonful	JJ
6912	8842	18	vanilla	vanilla	NN
6912	8842	19	_	_	NNP
6912	8842	20	or	or	CC
6912	8842	21	_	_	NNP
6912	8842	22	1	1	CD
6912	8842	23	teaspoonful	teaspoonful	JJ
6912	8842	24	lemon	lemon	NN
6912	8842	25	juice	juice	NN
6912	8842	26	and	and	CC
6912	8842	27	1/2	1/2	CD
6912	8842	28	teaspoonful	teaspoonful	JJ
6912	8842	29	vanilla	vanilla	NN
6912	8842	30	Cream	Cream	NNP
6912	8842	31	the	the	DT
6912	8842	32	butter	butter	NN
6912	8842	33	,	,	,
6912	8842	34	add	add	VB
6912	8842	35	the	the	DT
6912	8842	36	sugar	sugar	NN
6912	8842	37	gradually	gradually	RB
6912	8842	38	,	,	,
6912	8842	39	and	and	CC
6912	8842	40	mix	mix	VB
6912	8842	41	thoroughly	thoroughly	RB
6912	8842	42	.	.	.
6912	8843	1	Add	add	VB
6912	8843	2	the	the	DT
6912	8843	3	cream	cream	NN
6912	8843	4	or	or	CC
6912	8843	5	milk	milk	NN
6912	8843	6	gradually	gradually	RB
6912	8843	7	.	.	.
6912	8844	1	Add	add	VB
6912	8844	2	the	the	DT
6912	8844	3	flavoring	flavoring	NN
6912	8844	4	.	.	.
6912	8845	1	Chill	chill	VB
6912	8845	2	;	;	:
6912	8845	3	serve	serve	VB
6912	8845	4	over	over	IN
6912	8845	5	hot	hot	JJ
6912	8845	6	puddings	pudding	NNS
6912	8845	7	.	.	.
6912	8846	1	YELLOW	YELLOW	NNP
6912	8846	2	SAUCE	sauce	NN
6912	8846	3	2	2	CD
6912	8846	4	eggs	egg	NNS
6912	8846	5	1/2	1/2	CD
6912	8846	6	cupful	cupful	JJ
6912	8846	7	powdered	powder	VBN
6912	8846	8	sugar	sugar	NN
6912	8846	9	1	1	CD
6912	8846	10	tablespoonful	tablespoonful	JJ
6912	8846	11	milk	milk	NN
6912	8846	12	or	or	CC
6912	8846	13	cream	cream	NN
6912	8846	14	1/2	1/2	CD
6912	8846	15	teaspoonful	teaspoonful	JJ
6912	8846	16	vanilla	vanilla	NN
6912	8846	17	Salt	Salt	NNP
6912	8846	18	Separate	Separate	NNP
6912	8846	19	the	the	DT
6912	8846	20	eggs	egg	NNS
6912	8846	21	;	;	,
6912	8846	22	beat	beat	VBD
6912	8846	23	the	the	DT
6912	8846	24	whites	white	NNS
6912	8846	25	until	until	IN
6912	8846	26	they	-PRON-	PRP
6912	8846	27	are	be	VBP
6912	8846	28	stiff	stiff	JJ
6912	8846	29	and	and	CC
6912	8846	30	dry	dry	JJ
6912	8846	31	.	.	.
6912	8847	1	Add	add	VB
6912	8847	2	the	the	DT
6912	8847	3	yolks	yolk	NNS
6912	8847	4	and	and	CC
6912	8847	5	continue	continue	VB
6912	8847	6	beating	beat	VBG
6912	8847	7	until	until	IN
6912	8847	8	the	the	DT
6912	8847	9	mixture	mixture	NN
6912	8847	10	is	be	VBZ
6912	8847	11	very	very	RB
6912	8847	12	light	light	JJ
6912	8847	13	.	.	.
6912	8848	1	Then	then	RB
6912	8848	2	add	add	VB
6912	8848	3	the	the	DT
6912	8848	4	powdered	powdered	JJ
6912	8848	5	sugar	sugar	NN
6912	8848	6	and	and	CC
6912	8848	7	beat	beat	VBD
6912	8848	8	again	again	RB
6912	8848	9	.	.	.
6912	8849	1	Continue	continue	VB
6912	8849	2	beating	beat	VBG
6912	8849	3	and	and	CC
6912	8849	4	add	add	VB
6912	8849	5	the	the	DT
6912	8849	6	milk	milk	NN
6912	8849	7	or	or	CC
6912	8849	8	cream	cream	NN
6912	8849	9	gradually	gradually	RB
6912	8849	10	;	;	:
6912	8849	11	finally	finally	RB
6912	8849	12	add	add	VB
6912	8849	13	the	the	DT
6912	8849	14	vanilla	vanilla	NN
6912	8849	15	and	and	CC
6912	8849	16	salt	salt	NN
6912	8849	17	.	.	.
6912	8850	1	Serve	serve	VB
6912	8850	2	at	at	IN
6912	8850	3	once	once	RB
6912	8850	4	over	over	IN
6912	8850	5	hot	hot	JJ
6912	8850	6	puddings	pudding	NNS
6912	8850	7	.	.	.
6912	8851	1	CRANBERRY	CRANBERRY	NNP
6912	8851	2	FRAPPE	FRAPPE	NNP
6912	8851	3	1	1	CD
6912	8851	4	quart	quart	NN
6912	8851	5	(	(	-LRB-
6912	8851	6	1	1	CD
6912	8851	7	pound	pound	NN
6912	8851	8	)	)	-RRB-
6912	8851	9	cranberries	cranberry	NNS
6912	8851	10	2	2	CD
6912	8851	11	1/2	1/2	CD
6912	8851	12	cupfuls	cupful	NNS
6912	8851	13	sugar	sugar	NN
6912	8851	14	4	4	CD
6912	8851	15	cupfuls	cupful	NNS
6912	8851	16	water	water	NN
6912	8851	17	Juice	Juice	NNP
6912	8851	18	1	1	CD
6912	8851	19	large	large	JJ
6912	8851	20	lemon	lemon	NN
6912	8851	21	Salt	Salt	NNP
6912	8851	22	Cook	Cook	NNP
6912	8851	23	the	the	DT
6912	8851	24	cranberries	cranberry	NNS
6912	8851	25	and	and	CC
6912	8851	26	water	water	NN
6912	8851	27	slowly	slowly	RB
6912	8851	28	,	,	,
6912	8851	29	until	until	IN
6912	8851	30	soft	soft	JJ
6912	8851	31	.	.	.
6912	8852	1	Force	force	NN
6912	8852	2	through	through	IN
6912	8852	3	a	a	DT
6912	8852	4	sieve	sieve	NN
6912	8852	5	,	,	,
6912	8852	6	and	and	CC
6912	8852	7	add	add	VB
6912	8852	8	the	the	DT
6912	8852	9	sugar	sugar	NN
6912	8852	10	,	,	,
6912	8852	11	lemon	lemon	NN
6912	8852	12	juice	juice	NN
6912	8852	13	,	,	,
6912	8852	14	and	and	CC
6912	8852	15	salt	salt	NN
6912	8852	16	.	.	.
6912	8853	1	When	when	WRB
6912	8853	2	cool	cool	JJ
6912	8853	3	,	,	,
6912	8853	4	freeze	freeze	VBP
6912	8853	5	(	(	-LRB-
6912	8853	6	see	see	VB
6912	8853	7	_	_	NNP
6912	8853	8	Preparing	Preparing	NNP
6912	8853	9	and	and	CC
6912	8853	10	Packing	Packing	NNP
6912	8853	11	the	the	DT
6912	8853	12	Freezer	Freezer	NNP
6912	8853	13	_	_	NNP
6912	8853	14	and	and	CC
6912	8853	15	_	_	NNP
6912	8853	16	Freezing	Freezing	NNP
6912	8853	17	_	_	NNP
6912	8853	18	)	)	-RRB-
6912	8853	19	.	.	.
6912	8854	1	Serve	serve	VB
6912	8854	2	with	with	IN
6912	8854	3	roast	roast	NN
6912	8854	4	chicken	chicken	NN
6912	8854	5	or	or	CC
6912	8854	6	turkey	turkey	NN
6912	8854	7	,	,	,
6912	8854	8	or	or	CC
6912	8854	9	as	as	IN
6912	8854	10	a	a	DT
6912	8854	11	dessert	dessert	NN
6912	8854	12	.	.	.
6912	8855	1	QUESTIONS	questions	VB
6912	8855	2	What	what	WP
6912	8855	3	are	be	VBP
6912	8855	4	the	the	DT
6912	8855	5	leavening	leavening	NN
6912	8855	6	materials	material	NNS
6912	8855	7	used	use	VBN
6912	8855	8	in	in	IN
6912	8855	9	Plum	Plum	NNP
6912	8855	10	Pudding	Pudding	NNP
6912	8855	11	?	?	.
6912	8856	1	Explain	explain	VB
6912	8856	2	their	-PRON-	PRP$
6912	8856	3	action	action	NN
6912	8856	4	.	.	.
6912	8857	1	Why	why	WRB
6912	8857	2	are	be	VBP
6912	8857	3	raisins	raisin	NNS
6912	8857	4	and	and	CC
6912	8857	5	currants	currant	NNS
6912	8857	6	sprinkled	sprinkle	VBN
6912	8857	7	with	with	IN
6912	8857	8	flour	flour	NN
6912	8857	9	before	before	IN
6912	8857	10	adding	add	VBG
6912	8857	11	to	to	IN
6912	8857	12	the	the	DT
6912	8857	13	pudding	pudding	NN
6912	8857	14	?	?	.
6912	8858	1	How	how	WRB
6912	8858	2	should	should	MD
6912	8858	3	pudding	pudde	VBG
6912	8858	4	molds	mold	NNS
6912	8858	5	be	be	VB
6912	8858	6	prepared	prepare	VBN
6912	8858	7	for	for	IN
6912	8858	8	pour	pour	NN
6912	8858	9	batters	batter	NNS
6912	8858	10	(	(	-LRB-
6912	8858	11	see	see	VB
6912	8858	12	_	_	NNP
6912	8858	13	General	General	NNP
6912	8858	14	Suggestions	Suggestions	NNP
6912	8858	15	for	for	IN
6912	8858	16	Steamed	Steamed	NNP
6912	8858	17	Quick	Quick	NNP
6912	8858	18	-	-	HYPH
6912	8858	19	bread	bread	NN
6912	8858	20	Mixtures	mixture	NNS
6912	8858	21	_	_	NNP
6912	8858	22	)	)	-RRB-
6912	8858	23	?	?	.
6912	8859	1	If	if	IN
6912	8859	2	it	-PRON-	PRP
6912	8859	3	is	be	VBZ
6912	8859	4	desired	desire	VBN
6912	8859	5	to	to	TO
6912	8859	6	use	use	VB
6912	8859	7	left	leave	VBN
6912	8859	8	-	-	HYPH
6912	8859	9	over	over	RP
6912	8859	10	steamed	steam	VBN
6912	8859	11	pudding	pudding	NN
6912	8859	12	,	,	,
6912	8859	13	how	how	WRB
6912	8859	14	should	should	MD
6912	8859	15	it	-PRON-	PRP
6912	8859	16	be	be	VB
6912	8859	17	reheated	reheat	VBN
6912	8859	18	?	?	.
6912	8860	1	What	what	WP
6912	8860	2	is	be	VBZ
6912	8860	3	the	the	DT
6912	8860	4	price	price	NN
6912	8860	5	per	per	IN
6912	8860	6	pound	pound	NN
6912	8860	7	of	of	IN
6912	8860	8	suet	suet	NN
6912	8860	9	?	?	.
6912	8861	1	How	how	WRB
6912	8861	2	much	much	JJ
6912	8861	3	by	by	IN
6912	8861	4	weight	weight	NN
6912	8861	5	is	be	VBZ
6912	8861	6	required	require	VBN
6912	8861	7	to	to	TO
6912	8861	8	make	make	VB
6912	8861	9	one	one	CD
6912	8861	10	half	half	NN
6912	8861	11	cupful	cupful	JJ
6912	8861	12	?	?	.
6912	8862	1	See	see	VB
6912	8862	2	Figure	Figure	NNP
6912	8862	3	63	63	CD
6912	8862	4	and	and	CC
6912	8862	5	tabulate	tabulate	VBP
6912	8862	6	the	the	DT
6912	8862	7	percentage	percentage	NN
6912	8862	8	composition	composition	NN
6912	8862	9	of	of	IN
6912	8862	10	beef	beef	NN
6912	8862	11	suet	suet	NN
6912	8862	12	and	and	CC
6912	8862	13	butter	butter	NN
6912	8862	14	.	.	.
6912	8863	1	Which	which	WDT
6912	8863	2	contains	contain	VBZ
6912	8863	3	the	the	DT
6912	8863	4	more	more	JJR
6912	8863	5	fat	fat	NN
6912	8863	6	?	?	.
6912	8864	1	How	how	WRB
6912	8864	2	many	many	JJ
6912	8864	3	persons	person	NNS
6912	8864	4	does	do	VBZ
6912	8864	5	the	the	DT
6912	8864	6	Plum	Plum	NNP
6912	8864	7	Pudding	Pudding	NNP
6912	8864	8	recipe	recipe	NN
6912	8864	9	serve	serve	NN
6912	8864	10	?	?	.
6912	8865	1	How	how	WRB
6912	8865	2	many	many	JJ
6912	8865	3	persons	person	NNS
6912	8865	4	does	do	VBZ
6912	8865	5	the	the	DT
6912	8865	6	Cranberry	Cranberry	NNP
6912	8865	7	Frappe	Frappe	NNP
6912	8865	8	recipe	recipe	NN
6912	8865	9	serve	serve	NN
6912	8865	10	?	?	.
6912	8866	1	LESSON	LESSON	NNP
6912	8866	2	III	iii	CD
6912	8866	3	CHRISTMAS	CHRISTMAS	NNP
6912	8866	4	SWEETS	SWEETS	NNP
6912	8866	5	THE	the	DT
6912	8866	6	USE	use	NN
6912	8866	7	OF	of	IN
6912	8866	8	CANDY	candy	NN
6912	8866	9	IN	in	IN
6912	8866	10	DIET.--Candy	DIET.--Candy	NNP
6912	8866	11	is	be	VBZ
6912	8866	12	an	an	DT
6912	8866	13	energy	energy	NN
6912	8866	14	-	-	HYPH
6912	8866	15	giving	give	VBG
6912	8866	16	food	food	NN
6912	8866	17	,	,	,
6912	8866	18	but	but	CC
6912	8866	19	,	,	,
6912	8866	20	unfortunately	unfortunately	RB
6912	8866	21	perhaps	perhaps	RB
6912	8866	22	,	,	,
6912	8866	23	it	-PRON-	PRP
6912	8866	24	is	be	VBZ
6912	8866	25	not	not	RB
6912	8866	26	(	(	-LRB-
6912	8866	27	at	at	IN
6912	8866	28	all	all	DT
6912	8866	29	times	time	NNS
6912	8866	30	)	)	-RRB-
6912	8866	31	a	a	DT
6912	8866	32	most	most	RBS
6912	8866	33	desirable	desirable	JJ
6912	8866	34	energy-	energy-	JJ
6912	8866	35	giving	give	VBG
6912	8866	36	food	food	NN
6912	8866	37	.	.	.
6912	8867	1	Sugar	Sugar	NNP
6912	8867	2	exists	exist	VBZ
6912	8867	3	in	in	IN
6912	8867	4	candy	candy	NN
6912	8867	5	in	in	IN
6912	8867	6	concentrated	concentrated	JJ
6912	8867	7	form	form	NN
6912	8867	8	.	.	.
6912	8868	1	As	as	IN
6912	8868	2	stated	state	VBN
6912	8868	3	previously	previously	RB
6912	8868	4	,	,	,
6912	8868	5	such	such	JJ
6912	8868	6	sugar	sugar	NN
6912	8868	7	is	be	VBZ
6912	8868	8	irritating	irritate	VBG
6912	8868	9	to	to	IN
6912	8868	10	the	the	DT
6912	8868	11	organs	organ	NNS
6912	8868	12	of	of	IN
6912	8868	13	digestion	digestion	NN
6912	8868	14	.	.	.
6912	8869	1	Sugar	Sugar	NNP
6912	8869	2	is	be	VBZ
6912	8869	3	contained	contain	VBN
6912	8869	4	in	in	IN
6912	8869	5	large	large	JJ
6912	8869	6	quantity	quantity	NN
6912	8869	7	in	in	IN
6912	8869	8	some	some	DT
6912	8869	9	fruits	fruit	NNS
6912	8869	10	,	,	,
6912	8869	11	especially	especially	RB
6912	8869	12	in	in	IN
6912	8869	13	dried	dry	VBN
6912	8869	14	fruits	fruit	NNS
6912	8869	15	,	,	,
6912	8869	16	figs	fig	NNS
6912	8869	17	,	,	,
6912	8869	18	dates	date	NNS
6912	8869	19	,	,	,
6912	8869	20	prunes	prune	NNS
6912	8869	21	,	,	,
6912	8869	22	etc	etc	FW
6912	8869	23	.	.	.
6912	8870	1	These	these	DT
6912	8870	2	fruits	fruit	NNS
6912	8870	3	are	be	VBP
6912	8870	4	a	a	DT
6912	8870	5	much	much	RB
6912	8870	6	better	well	JJR
6912	8870	7	source	source	NN
6912	8870	8	of	of	IN
6912	8870	9	sweets	sweet	NNS
6912	8870	10	for	for	IN
6912	8870	11	children	child	NNS
6912	8870	12	than	than	IN
6912	8870	13	is	be	VBZ
6912	8870	14	candy	candy	NN
6912	8870	15	,	,	,
6912	8870	16	because	because	IN
6912	8870	17	they	-PRON-	PRP
6912	8870	18	do	do	VBP
6912	8870	19	not	not	RB
6912	8870	20	contain	contain	VB
6912	8870	21	as	as	RB
6912	8870	22	much	much	JJ
6912	8870	23	sugar	sugar	NN
6912	8870	24	,	,	,
6912	8870	25	and	and	CC
6912	8870	26	have	have	VBP
6912	8870	27	,	,	,
6912	8870	28	in	in	IN
6912	8870	29	addition	addition	NN
6912	8870	30	,	,	,
6912	8870	31	valuable	valuable	JJ
6912	8870	32	food	food	NN
6912	8870	33	materials	material	NNS
6912	8870	34	in	in	IN
6912	8870	35	the	the	DT
6912	8870	36	form	form	NN
6912	8870	37	of	of	IN
6912	8870	38	ash	ash	NN
6912	8870	39	.	.	.
6912	8871	1	(	(	-LRB-
6912	8871	2	See	see	VB
6912	8871	3	Figures	figure	NNS
6912	8871	4	92	92	CD
6912	8871	5	and	and	CC
6912	8871	6	94	94	CD
6912	8871	7	.	.	.
6912	8872	1	Note	note	VB
6912	8872	2	the	the	DT
6912	8872	3	large	large	JJ
6912	8872	4	quantity	quantity	NN
6912	8872	5	of	of	IN
6912	8872	6	carbohydrates	carbohydrate	NNS
6912	8872	7	and	and	CC
6912	8872	8	ash	ash	NN
6912	8872	9	in	in	IN
6912	8872	10	raisins	raisin	NNS
6912	8872	11	.	.	.
6912	8873	1	Also	also	RB
6912	8873	2	note	note	VB
6912	8873	3	the	the	DT
6912	8873	4	large	large	JJ
6912	8873	5	quantity	quantity	NN
6912	8873	6	of	of	IN
6912	8873	7	carbohydrates	carbohydrate	NNS
6912	8873	8	--	--	:
6912	8873	9	which	which	WDT
6912	8873	10	are	be	VBP
6912	8873	11	in	in	IN
6912	8873	12	the	the	DT
6912	8873	13	form	form	NN
6912	8873	14	of	of	IN
6912	8873	15	sugar	sugar	NN
6912	8873	16	--	--	:
6912	8873	17	in	in	IN
6912	8873	18	stick	stick	NN
6912	8873	19	candy	candy	NN
6912	8873	20	.	.	.
6912	8873	21	)	)	-RRB-
6912	8874	1	Candy	candy	NN
6912	8874	2	should	should	MD
6912	8874	3	never	never	RB
6912	8874	4	be	be	VB
6912	8874	5	used	use	VBN
6912	8874	6	to	to	TO
6912	8874	7	excess	excess	VB
6912	8874	8	or	or	CC
6912	8874	9	at	at	IN
6912	8874	10	the	the	DT
6912	8874	11	wrong	wrong	JJ
6912	8874	12	time	time	NN
6912	8874	13	.	.	.
6912	8875	1	A	a	DT
6912	8875	2	little	little	JJ
6912	8875	3	eaten	eat	VBN
6912	8875	4	at	at	IN
6912	8875	5	the	the	DT
6912	8875	6	end	end	NN
6912	8875	7	of	of	IN
6912	8875	8	a	a	DT
6912	8875	9	meal	meal	NN
6912	8875	10	is	be	VBZ
6912	8875	11	not	not	RB
6912	8875	12	harmful	harmful	JJ
6912	8875	13	to	to	IN
6912	8875	14	the	the	DT
6912	8875	15	normal	normal	JJ
6912	8875	16	person	person	NN
6912	8875	17	.	.	.
6912	8876	1	At	at	IN
6912	8876	2	that	that	DT
6912	8876	3	time	time	NN
6912	8876	4	the	the	DT
6912	8876	5	sugar	sugar	NN
6912	8876	6	is	be	VBZ
6912	8876	7	diluted	dilute	VBN
6912	8876	8	because	because	IN
6912	8876	9	it	-PRON-	PRP
6912	8876	10	is	be	VBZ
6912	8876	11	mixed	mixed	JJ
6912	8876	12	with	with	IN
6912	8876	13	other	other	JJ
6912	8876	14	foods	food	NNS
6912	8876	15	.	.	.
6912	8877	1	When	when	WRB
6912	8877	2	diluted	dilute	VBN
6912	8877	3	it	-PRON-	PRP
6912	8877	4	does	do	VBZ
6912	8877	5	not	not	RB
6912	8877	6	irritate	irritate	VB
6912	8877	7	the	the	DT
6912	8877	8	digestive	digestive	JJ
6912	8877	9	tract	tract	NN
6912	8877	10	to	to	IN
6912	8877	11	the	the	DT
6912	8877	12	extent	extent	NN
6912	8877	13	that	that	IN
6912	8877	14	it	-PRON-	PRP
6912	8877	15	would	would	MD
6912	8877	16	if	if	IN
6912	8877	17	eaten	eat	VBN
6912	8877	18	between	between	IN
6912	8877	19	meals	meal	NNS
6912	8877	20	with	with	IN
6912	8877	21	no	no	DT
6912	8877	22	other	other	JJ
6912	8877	23	foods	food	NNS
6912	8877	24	.	.	.
6912	8878	1	It	-PRON-	PRP
6912	8878	2	is	be	VBZ
6912	8878	3	well	well	JJ
6912	8878	4	to	to	TO
6912	8878	5	drink	drink	VB
6912	8878	6	a	a	DT
6912	8878	7	generous	generous	JJ
6912	8878	8	quantity	quantity	NN
6912	8878	9	of	of	IN
6912	8878	10	water	water	NN
6912	8878	11	when	when	WRB
6912	8878	12	eating	eat	VBG
6912	8878	13	candy	candy	NN
6912	8878	14	or	or	CC
6912	8878	15	other	other	JJ
6912	8878	16	sweets	sweet	NNS
6912	8878	17	.	.	.
6912	8879	1	Since	since	IN
6912	8879	2	molasses	molasse	NNS
6912	8879	3	,	,	,
6912	8879	4	honey	honey	NN
6912	8879	5	,	,	,
6912	8879	6	and	and	CC
6912	8879	7	maple	maple	NN
6912	8879	8	sirup	sirup	NN
6912	8879	9	are	be	VBP
6912	8879	10	not	not	RB
6912	8879	11	so	so	RB
6912	8879	12	concentrated	concentrated	JJ
6912	8879	13	as	as	IN
6912	8879	14	is	be	VBZ
6912	8879	15	sugar	sugar	NN
6912	8879	16	(	(	-LRB-
6912	8879	17	see	see	VB
6912	8879	18	Figure	Figure	NNP
6912	8879	19	94	94	CD
6912	8879	20	)	)	-RRB-
6912	8879	21	,	,	,
6912	8879	22	they	-PRON-	PRP
6912	8879	23	are	be	VBP
6912	8879	24	desirable	desirable	JJ
6912	8879	25	sweets	sweet	NNS
6912	8879	26	for	for	IN
6912	8879	27	children,--provided	children,--provided	JJ
6912	8879	28	they	-PRON-	PRP
6912	8879	29	are	be	VBP
6912	8879	30	used	use	VBN
6912	8879	31	moderately	moderately	RB
6912	8879	32	,	,	,
6912	8879	33	at	at	IN
6912	8879	34	the	the	DT
6912	8879	35	right	right	JJ
6912	8879	36	time	time	NN
6912	8879	37	,	,	,
6912	8879	38	and	and	CC
6912	8879	39	are	be	VBP
6912	8879	40	mixed	mix	VBN
6912	8879	41	with	with	IN
6912	8879	42	other	other	JJ
6912	8879	43	foods	food	NNS
6912	8879	44	.	.	.
6912	8880	1	[	[	-LRB-
6912	8880	2	Illustration	illustration	NN
6912	8880	3	:	:	:
6912	8880	4	FIGURE	FIGURE	NNP
6912	8880	5	94	94	CD
6912	8880	6	-	-	HYPH
6912	8880	7	-THE	-THE	-LRB-
6912	8880	8	COMPOSITION	composition	NN
6912	8880	9	OF	of	IN
6912	8880	10	SUGAR	sugar	NN
6912	8880	11	AND	and	CC
6912	8880	12	SIMILAR	SIMILAR	NNP
6912	8880	13	FOODS	FOODS	NNP
6912	8880	14	(	(	-LRB-
6912	8880	15	Revised	revise	VBN
6912	8880	16	edition	edition	NN
6912	8880	17	)	)	-RRB-
6912	8880	18	]	]	-RRB-
6912	8880	19	PARISIAN	PARISIAN	NNP
6912	8880	20	SWEETS	SWEETS	NNP
6912	8880	21	Chop	Chop	NNP
6912	8880	22	equal	equal	JJ
6912	8880	23	parts	part	NNS
6912	8880	24	of	of	IN
6912	8880	25	figs	fig	NNS
6912	8880	26	,	,	,
6912	8880	27	dates	date	NNS
6912	8880	28	,	,	,
6912	8880	29	or	or	CC
6912	8880	30	raisins	raisin	NNS
6912	8880	31	,	,	,
6912	8880	32	and	and	CC
6912	8880	33	nuts	nut	NNS
6912	8880	34	together	together	RB
6912	8880	35	.	.	.
6912	8881	1	Knead	knead	NN
6912	8881	2	on	on	IN
6912	8881	3	a	a	DT
6912	8881	4	board	board	NN
6912	8881	5	dredged	dredge	VBN
6912	8881	6	with	with	IN
6912	8881	7	confectioner	confectioner	NNP
6912	8881	8	's	's	POS
6912	8881	9	sugar	sugar	NN
6912	8881	10	,	,	,
6912	8881	11	until	until	IN
6912	8881	12	well	well	RB
6912	8881	13	blended	blend	VBN
6912	8881	14	.	.	.
6912	8882	1	Roll	roll	VB
6912	8882	2	to	to	IN
6912	8882	3	1/3	1/3	CD
6912	8882	4	inch	inch	NN
6912	8882	5	thickness	thickness	NN
6912	8882	6	,	,	,
6912	8882	7	cut	cut	VBN
6912	8882	8	into	into	IN
6912	8882	9	cubes	cube	NNS
6912	8882	10	or	or	CC
6912	8882	11	rounds	round	NNS
6912	8882	12	,	,	,
6912	8882	13	and	and	CC
6912	8882	14	dip	dip	VB
6912	8882	15	each	each	DT
6912	8882	16	piece	piece	NN
6912	8882	17	in	in	IN
6912	8882	18	confectioner	confectioner	NNP
6912	8882	19	's	's	POS
6912	8882	20	sugar	sugar	NN
6912	8882	21	.	.	.
6912	8883	1	Store	store	NN
6912	8883	2	in	in	IN
6912	8883	3	tin	tin	NN
6912	8883	4	boxes	box	NNS
6912	8883	5	.	.	.
6912	8884	1	STUFFED	stuffed	VB
6912	8884	2	FRUITS	FRUITS	NNP
6912	8884	3	Cover	Cover	NNP
6912	8884	4	_	_	NNP
6912	8884	5	prunes	prune	NNS
6912	8884	6	_	_	NNP
6912	8884	7	with	with	IN
6912	8884	8	cold	cold	JJ
6912	8884	9	water	water	NN
6912	8884	10	,	,	,
6912	8884	11	and	and	CC
6912	8884	12	let	let	VB
6912	8884	13	them	-PRON-	PRP
6912	8884	14	soak	soak	VB
6912	8884	15	for	for	IN
6912	8884	16	30	30	CD
6912	8884	17	minutes	minute	NNS
6912	8884	18	.	.	.
6912	8885	1	Then	then	RB
6912	8885	2	heat	heat	NN
6912	8885	3	and	and	CC
6912	8885	4	cook	cook	VBP
6912	8885	5	at	at	IN
6912	8885	6	boiling	boil	VBG
6912	8885	7	temperature	temperature	NN
6912	8885	8	for	for	IN
6912	8885	9	15	15	CD
6912	8885	10	minutes	minute	NNS
6912	8885	11	.	.	.
6912	8886	1	Now	now	RB
6912	8886	2	drain	drain	VB
6912	8886	3	off	off	IN
6912	8886	4	the	the	DT
6912	8886	5	water	water	NN
6912	8886	6	and	and	CC
6912	8886	7	place	place	NN
6912	8886	8	prunes	prune	NNS
6912	8886	9	in	in	IN
6912	8886	10	the	the	DT
6912	8886	11	top	top	JJ
6912	8886	12	part	part	NN
6912	8886	13	of	of	IN
6912	8886	14	a	a	DT
6912	8886	15	double	double	JJ
6912	8886	16	boiler	boiler	NN
6912	8886	17	and	and	CC
6912	8886	18	cook	cook	VB
6912	8886	19	over	over	IN
6912	8886	20	boiling	boiling	NN
6912	8886	21	water	water	NN
6912	8886	22	for	for	IN
6912	8886	23	45	45	CD
6912	8886	24	minutes	minute	NNS
6912	8886	25	.	.	.
6912	8887	1	Or	or	CC
6912	8887	2	put	put	VB
6912	8887	3	the	the	DT
6912	8887	4	prunes	prune	NNS
6912	8887	5	in	in	IN
6912	8887	6	a	a	DT
6912	8887	7	tightly	tightly	RB
6912	8887	8	covered	cover	VBN
6912	8887	9	pan	pan	NN
6912	8887	10	and	and	CC
6912	8887	11	place	place	NN
6912	8887	12	in	in	IN
6912	8887	13	the	the	DT
6912	8887	14	fireless	fireless	NN
6912	8887	15	cooker	cooker	NN
6912	8887	16	for	for	IN
6912	8887	17	several	several	JJ
6912	8887	18	hours	hour	NNS
6912	8887	19	.	.	.
6912	8888	1	Cool	cool	UH
6912	8888	2	and	and	CC
6912	8888	3	remove	remove	VB
6912	8888	4	the	the	DT
6912	8888	5	stones	stone	NNS
6912	8888	6	and	and	CC
6912	8888	7	fill	fill	VB
6912	8888	8	the	the	DT
6912	8888	9	open	open	JJ
6912	8888	10	space	space	NN
6912	8888	11	with	with	IN
6912	8888	12	a	a	DT
6912	8888	13	nut	nut	NN
6912	8888	14	or	or	CC
6912	8888	15	a	a	DT
6912	8888	16	mixture	mixture	NN
6912	8888	17	of	of	IN
6912	8888	18	chopped	chop	VBN
6912	8888	19	dates	date	NNS
6912	8888	20	or	or	CC
6912	8888	21	raisins	raisin	NNS
6912	8888	22	,	,	,
6912	8888	23	figs	fig	NNS
6912	8888	24	,	,	,
6912	8888	25	and	and	CC
6912	8888	26	nuts	nut	NNS
6912	8888	27	.	.	.
6912	8889	1	Press	press	VB
6912	8889	2	the	the	DT
6912	8889	3	prunes	prune	NNS
6912	8889	4	into	into	IN
6912	8889	5	symmetrical	symmetrical	JJ
6912	8889	6	shape	shape	NN
6912	8889	7	,	,	,
6912	8889	8	then	then	RB
6912	8889	9	roll	roll	VB
6912	8889	10	them	-PRON-	PRP
6912	8889	11	in	in	IN
6912	8889	12	fine	fine	JJ
6912	8889	13	granulated	granulate	VBN
6912	8889	14	sugar	sugar	NN
6912	8889	15	.	.	.
6912	8890	1	(	(	-LRB-
6912	8890	2	The	the	DT
6912	8890	3	Parisian	parisian	JJ
6912	8890	4	Sweet	Sweet	NNP
6912	8890	5	mixture	mixture	NN
6912	8890	6	may	may	MD
6912	8890	7	be	be	VB
6912	8890	8	used	use	VBN
6912	8890	9	for	for	IN
6912	8890	10	stuffing	stuff	VBG
6912	8890	11	prunes	prune	NNS
6912	8890	12	.	.	.
6912	8890	13	)	)	-RRB-
6912	8891	1	Prunes	prune	NNS
6912	8891	2	may	may	MD
6912	8891	3	also	also	RB
6912	8891	4	be	be	VB
6912	8891	5	stuffed	stuff	VBN
6912	8891	6	with	with	IN
6912	8891	7	marshmallows	marshmallow	NNS
6912	8891	8	.	.	.
6912	8892	1	One	one	CD
6912	8892	2	half	half	NN
6912	8892	3	of	of	IN
6912	8892	4	a	a	DT
6912	8892	5	marshmallow	marshmallow	NN
6912	8892	6	should	should	MD
6912	8892	7	be	be	VB
6912	8892	8	inserted	insert	VBN
6912	8892	9	in	in	IN
6912	8892	10	each	each	DT
6912	8892	11	cooked	cook	VBN
6912	8892	12	and	and	CC
6912	8892	13	seeded	seeded	JJ
6912	8892	14	prune	prune	NN
6912	8892	15	.	.	.
6912	8893	1	_	_	NNP
6912	8893	2	Dates	Dates	NNPS
6912	8893	3	_	_	NNP
6912	8893	4	stuffed	stuff	VBD
6912	8893	5	with	with	IN
6912	8893	6	chopped	chop	VBN
6912	8893	7	nuts	nut	NNS
6912	8893	8	,	,	,
6912	8893	9	peanut	peanut	NN
6912	8893	10	butter	butter	NN
6912	8893	11	,	,	,
6912	8893	12	or	or	CC
6912	8893	13	candied	candy	VBN
6912	8893	14	ginger	ginger	NN
6912	8893	15	are	be	VBP
6912	8893	16	tasty	tasty	JJ
6912	8893	17	sweets	sweet	NNS
6912	8893	18	.	.	.
6912	8894	1	They	-PRON-	PRP
6912	8894	2	may	may	MD
6912	8894	3	be	be	VB
6912	8894	4	rolled	roll	VBN
6912	8894	5	in	in	IN
6912	8894	6	granulated	granulate	VBN
6912	8894	7	sugar	sugar	NN
6912	8894	8	after	after	IN
6912	8894	9	stuffing	stuff	VBG
6912	8894	10	.	.	.
6912	8895	1	DATE	DATE	NNP
6912	8895	2	BARS	BARS	NNP
6912	8895	3	1	1	CD
6912	8895	4	egg	egg	NN
6912	8895	5	1	1	CD
6912	8895	6	cupful	cupful	JJ
6912	8895	7	sugar	sugar	NN
6912	8895	8	1	1	CD
6912	8895	9	teaspoonful	teaspoonful	JJ
6912	8895	10	vanilla	vanilla	NN
6912	8895	11	1	1	CD
6912	8895	12	cupful	cupful	JJ
6912	8895	13	flour	flour	NN
6912	8895	14	2	2	CD
6912	8895	15	teaspoonfuls	teaspoonful	NNS
6912	8895	16	baking	baking	NN
6912	8895	17	powder	powder	NN
6912	8895	18	1/4	1/4	CD
6912	8895	19	teaspoonful	teaspoonful	JJ
6912	8895	20	salt	salt	NN
6912	8895	21	3/4	3/4	CD
6912	8895	22	cupful	cupful	JJ
6912	8895	23	dates	date	NNS
6912	8895	24	,	,	,
6912	8895	25	seeded	seed	VBD
6912	8895	26	and	and	CC
6912	8895	27	cut	cut	VBD
6912	8895	28	into	into	IN
6912	8895	29	pieces	piece	NNS
6912	8895	30	1	1	CD
6912	8895	31	cupful	cupful	JJ
6912	8895	32	nuts	nut	NNS
6912	8895	33	,	,	,
6912	8895	34	chopped	chop	VBD
6912	8895	35	1/2	1/2	CD
6912	8895	36	cupful	cupful	JJ
6912	8895	37	milk	milk	NN
6912	8895	38	Mix	Mix	NNP
6912	8895	39	as	as	IN
6912	8895	40	Date	Date	NNP
6912	8895	41	Pudding	Pudding	NNP
6912	8895	42	.	.	.
6912	8896	1	Turn	turn	VB
6912	8896	2	into	into	IN
6912	8896	3	an	an	DT
6912	8896	4	oblong	oblong	JJ
6912	8896	5	or	or	CC
6912	8896	6	square	square	JJ
6912	8896	7	pan	pan	NN
6912	8896	8	about	about	IN
6912	8896	9	9	9	CD
6912	8896	10	by	by	IN
6912	8896	11	9	9	CD
6912	8896	12	inches	inch	NNS
6912	8896	13	.	.	.
6912	8897	1	Bake	bake	VB
6912	8897	2	at	at	IN
6912	8897	3	350	350	CD
6912	8897	4	degrees	degree	NNS
6912	8897	5	F.	F.	NNP
6912	8897	6	,	,	,
6912	8897	7	for	for	IN
6912	8897	8	from	from	IN
6912	8897	9	30	30	CD
6912	8897	10	to	to	TO
6912	8897	11	40	40	CD
6912	8897	12	minutes	minute	NNS
6912	8897	13	.	.	.
6912	8898	1	When	when	WRB
6912	8898	2	sufficiently	sufficiently	RB
6912	8898	3	baked	baked	JJ
6912	8898	4	,	,	,
6912	8898	5	remove	remove	VBP
6912	8898	6	from	from	IN
6912	8898	7	the	the	DT
6912	8898	8	pan	pan	NN
6912	8898	9	and	and	CC
6912	8898	10	place	place	NN
6912	8898	11	on	on	IN
6912	8898	12	a	a	DT
6912	8898	13	cake	cake	NN
6912	8898	14	cooler	cooler	NN
6912	8898	15	for	for	IN
6912	8898	16	a	a	DT
6912	8898	17	few	few	JJ
6912	8898	18	minutes	minute	NNS
6912	8898	19	.	.	.
6912	8899	1	Then	then	RB
6912	8899	2	cut	cut	VB
6912	8899	3	the	the	DT
6912	8899	4	cake	cake	NN
6912	8899	5	into	into	IN
6912	8899	6	halves	half	NNS
6912	8899	7	,	,	,
6912	8899	8	and	and	CC
6912	8899	9	cut	cut	VB
6912	8899	10	each	each	DT
6912	8899	11	half	half	NN
6912	8899	12	into	into	IN
6912	8899	13	narrow	narrow	JJ
6912	8899	14	strips	strip	NNS
6912	8899	15	about	about	IN
6912	8899	16	1	1	CD
6912	8899	17	inch	inch	NN
6912	8899	18	wide	wide	JJ
6912	8899	19	and	and	CC
6912	8899	20	4	4	CD
6912	8899	21	1/2	1/2	CD
6912	8899	22	inches	inch	NNS
6912	8899	23	long	long	JJ
6912	8899	24	.	.	.
6912	8900	1	Roll	roll	VB
6912	8900	2	each	each	DT
6912	8900	3	strip	strip	NN
6912	8900	4	in	in	IN
6912	8900	5	powdered	powdered	JJ
6912	8900	6	sugar	sugar	NN
6912	8900	7	.	.	.
6912	8901	1	Store	store	NN
6912	8901	2	in	in	IN
6912	8901	3	a	a	DT
6912	8901	4	tightly	tightly	RB
6912	8901	5	covered	cover	VBN
6912	8901	6	tin	tin	NN
6912	8901	7	box	box	NN
6912	8901	8	.	.	.
6912	8902	1	These	these	DT
6912	8902	2	cakes	cake	NNS
6912	8902	3	have	have	VBP
6912	8902	4	a	a	DT
6912	8902	5	finer	fine	JJR
6912	8902	6	flavor	flavor	NN
6912	8902	7	after	after	IN
6912	8902	8	they	-PRON-	PRP
6912	8902	9	have	have	VBP
6912	8902	10	been	be	VBN
6912	8902	11	stored	store	VBN
6912	8902	12	for	for	IN
6912	8902	13	a	a	DT
6912	8902	14	few	few	JJ
6912	8902	15	days	day	NNS
6912	8902	16	.	.	.
6912	8903	1	Raisins	raisin	NNS
6912	8903	2	may	may	MD
6912	8903	3	be	be	VB
6912	8903	4	substituted	substitute	VBN
6912	8903	5	for	for	IN
6912	8903	6	dates	date	NNS
6912	8903	7	.	.	.
6912	8904	1	POP	POP	NNP
6912	8904	2	-	-	HYPH
6912	8904	3	CORN	CORN	NNP
6912	8904	4	BALLS	ball	NNS
6912	8904	5	1	1	CD
6912	8904	6	cupful	cupful	JJ
6912	8904	7	molasses	molasse	NNS
6912	8904	8	1/4	1/4	CD
6912	8904	9	teaspoonful	teaspoonful	JJ
6912	8904	10	baking	baking	NN
6912	8904	11	soda	soda	NN
6912	8904	12	1	1	CD
6912	8904	13	cupful	cupful	JJ
6912	8904	14	corn	corn	NN
6912	8904	15	sirup	sirup	NN
6912	8904	16	or	or	CC
6912	8904	17	sugar	sugar	NN
6912	8904	18	1/2	1/2	CD
6912	8904	19	teaspoonful	teaspoonful	JJ
6912	8904	20	salt	salt	NN
6912	8904	21	Mix	mix	VB
6912	8904	22	the	the	DT
6912	8904	23	molasses	molasse	NNS
6912	8904	24	and	and	CC
6912	8904	25	sirup	sirup	NN
6912	8904	26	or	or	CC
6912	8904	27	sugar	sugar	NN
6912	8904	28	and	and	CC
6912	8904	29	cook	cook	VB
6912	8904	30	them	-PRON-	PRP
6912	8904	31	to	to	IN
6912	8904	32	the	the	DT
6912	8904	33	crack	crack	NN
6912	8904	34	stage	stage	NN
6912	8904	35	.	.	.
6912	8905	1	Then	then	RB
6912	8905	2	add	add	VB
6912	8905	3	the	the	DT
6912	8905	4	soda	soda	NN
6912	8905	5	and	and	CC
6912	8905	6	salt	salt	NN
6912	8905	7	and	and	CC
6912	8905	8	pour	pour	VB
6912	8905	9	the	the	DT
6912	8905	10	mixture	mixture	NN
6912	8905	11	over	over	IN
6912	8905	12	popped	pop	VBN
6912	8905	13	corn,--about	corn,--about	NNP
6912	8905	14	six	six	CD
6912	8905	15	quarts	quart	NNS
6912	8905	16	.	.	.
6912	8906	1	Stir	stir	VB
6912	8906	2	the	the	DT
6912	8906	3	corn	corn	NN
6912	8906	4	while	while	IN
6912	8906	5	pouring	pour	VBG
6912	8906	6	the	the	DT
6912	8906	7	sirup	sirup	NN
6912	8906	8	.	.	.
6912	8907	1	Let	let	VB
6912	8907	2	the	the	DT
6912	8907	3	sweetened	sweeten	VBN
6912	8907	4	corn	corn	NN
6912	8907	5	stand	stand	VB
6912	8907	6	a	a	DT
6912	8907	7	few	few	JJ
6912	8907	8	minutes	minute	NNS
6912	8907	9	.	.	.
6912	8908	1	Then	then	RB
6912	8908	2	dip	dip	VB
6912	8908	3	the	the	DT
6912	8908	4	hands	hand	NNS
6912	8908	5	into	into	IN
6912	8908	6	cold	cold	JJ
6912	8908	7	water	water	NN
6912	8908	8	,	,	,
6912	8908	9	shake	shake	VB
6912	8908	10	off	off	RP
6912	8908	11	the	the	DT
6912	8908	12	water	water	NN
6912	8908	13	,	,	,
6912	8908	14	and	and	CC
6912	8908	15	with	with	IN
6912	8908	16	the	the	DT
6912	8908	17	two	two	CD
6912	8908	18	hands	hand	NNS
6912	8908	19	press	press	VBP
6912	8908	20	some	some	DT
6912	8908	21	corn	corn	NN
6912	8908	22	into	into	IN
6912	8908	23	a	a	DT
6912	8908	24	ball	ball	NN
6912	8908	25	.	.	.
6912	8909	1	Repeat	repeat	NN
6912	8909	2	until	until	IN
6912	8909	3	all	all	PDT
6912	8909	4	the	the	DT
6912	8909	5	corn	corn	NN
6912	8909	6	is	be	VBZ
6912	8909	7	shaped	shape	VBN
6912	8909	8	into	into	IN
6912	8909	9	balls	ball	NNS
6912	8909	10	.	.	.
6912	8910	1	QUESTIONS	QUESTIONS	NNP
6912	8910	2	Explain	explain	VB
6912	8910	3	why	why	WRB
6912	8910	4	Parisian	Parisian	NNP
6912	8910	5	Sweets	Sweets	NNPS
6912	8910	6	and	and	CC
6912	8910	7	Stuffed	Stuffed	NNP
6912	8910	8	Fruits	fruit	NNS
6912	8910	9	are	be	VBP
6912	8910	10	a	a	DT
6912	8910	11	more	more	RBR
6912	8910	12	desirable	desirable	JJ
6912	8910	13	sweet	sweet	JJ
6912	8910	14	food	food	NN
6912	8910	15	than	than	IN
6912	8910	16	candy	candy	NN
6912	8910	17	.	.	.
6912	8911	1	When	when	WRB
6912	8911	2	is	be	VBZ
6912	8911	3	the	the	DT
6912	8911	4	best	good	JJS
6912	8911	5	time	time	NN
6912	8911	6	to	to	TO
6912	8911	7	eat	eat	VB
6912	8911	8	candy	candy	NN
6912	8911	9	?	?	.
6912	8912	1	Explain	explain	VB
6912	8912	2	your	-PRON-	PRP$
6912	8912	3	answer	answer	NN
6912	8912	4	.	.	.
6912	8913	1	Why	why	WRB
6912	8913	2	are	be	VBP
6912	8913	3	mints	mint	NNS
6912	8913	4	served	serve	VBN
6912	8913	5	at	at	IN
6912	8913	6	the	the	DT
6912	8913	7	close	close	NN
6912	8913	8	,	,	,
6912	8913	9	rather	rather	RB
6912	8913	10	than	than	IN
6912	8913	11	at	at	IN
6912	8913	12	the	the	DT
6912	8913	13	beginning	beginning	NN
6912	8913	14	of	of	IN
6912	8913	15	a	a	DT
6912	8913	16	meal	meal	NN
6912	8913	17	?	?	.
6912	8914	1	Why	why	WRB
6912	8914	2	is	be	VBZ
6912	8914	3	it	-PRON-	PRP
6912	8914	4	advisable	advisable	JJ
6912	8914	5	to	to	TO
6912	8914	6	drink	drink	VB
6912	8914	7	a	a	DT
6912	8914	8	generous	generous	JJ
6912	8914	9	quantity	quantity	NN
6912	8914	10	of	of	IN
6912	8914	11	water	water	NN
6912	8914	12	when	when	WRB
6912	8914	13	eating	eat	VBG
6912	8914	14	candy	candy	NN
6912	8914	15	or	or	CC
6912	8914	16	sweets	sweet	NNS
6912	8914	17	?	?	.
6912	8915	1	Compare	compare	VB
6912	8915	2	the	the	DT
6912	8915	3	recipes	recipe	NNS
6912	8915	4	for	for	IN
6912	8915	5	Date	Date	NNP
6912	8915	6	Pudding	Pudding	NNP
6912	8915	7	and	and	CC
6912	8915	8	Date	Date	NNP
6912	8915	9	Bars	Bars	NNPS
6912	8915	10	.	.	.
6912	8916	1	Account	account	NN
6912	8916	2	for	for	IN
6912	8916	3	the	the	DT
6912	8916	4	greater	great	JJR
6912	8916	5	quantity	quantity	NN
6912	8916	6	of	of	IN
6912	8916	7	flour	flour	NN
6912	8916	8	,	,	,
6912	8916	9	sugar	sugar	NN
6912	8916	10	,	,	,
6912	8916	11	and	and	CC
6912	8916	12	milk	milk	NN
6912	8916	13	in	in	IN
6912	8916	14	Date	Date	NNP
6912	8916	15	Bars	Bars	NNP
6912	8916	16	.	.	.
6912	8917	1	Why	why	WRB
6912	8917	2	is	be	VBZ
6912	8917	3	it	-PRON-	PRP
6912	8917	4	necessary	necessary	JJ
6912	8917	5	to	to	TO
6912	8917	6	dip	dip	VB
6912	8917	7	the	the	DT
6912	8917	8	hands	hand	NNS
6912	8917	9	in	in	IN
6912	8917	10	cold	cold	JJ
6912	8917	11	water	water	NN
6912	8917	12	before	before	IN
6912	8917	13	shaping	shape	VBG
6912	8917	14	Pop	pop	NN
6912	8917	15	-	-	HYPH
6912	8917	16	corn	corn	NN
6912	8917	17	Balls	ball	NNS
6912	8917	18	?	?	.
6912	8918	1	LESSON	LESSON	NNP
6912	8918	2	IV	IV	NNP
6912	8918	3	CHRISTMAS	CHRISTMAS	NNP
6912	8918	4	CANDY	CANDY	NNP
6912	8918	5	SUGAR	sugar	NN
6912	8918	6	AND	and	CC
6912	8918	7	GLUCOSE.--Granulated	glucose.--granulated	JJ
6912	8918	8	sugar	sugar	NN
6912	8918	9	and	and	CC
6912	8918	10	glucose	glucose	VB
6912	8918	11	differ	differ	VBP
6912	8918	12	in	in	IN
6912	8918	13	taste	taste	NN
6912	8918	14	and	and	CC
6912	8918	15	composition	composition	NN
6912	8918	16	.	.	.
6912	8919	1	Granulated	granulate	VBN
6912	8919	2	sugar	sugar	NN
6912	8919	3	is	be	VBZ
6912	8919	4	crystalline	crystalline	JJ
6912	8919	5	in	in	IN
6912	8919	6	structure	structure	NN
6912	8919	7	,	,	,
6912	8919	8	while	while	IN
6912	8919	9	commercial	commercial	JJ
6912	8919	10	glucose	glucose	NN
6912	8919	11	exists	exist	VBZ
6912	8919	12	in	in	IN
6912	8919	13	the	the	DT
6912	8919	14	form	form	NN
6912	8919	15	of	of	IN
6912	8919	16	a	a	DT
6912	8919	17	heavy	heavy	JJ
6912	8919	18	sirup	sirup	NN
6912	8919	19	,	,	,
6912	8919	20	_	_	NNP
6912	8919	21	i.e.	i.e.	FW
6912	8919	22	_	_	NNP
6912	8919	23	is	be	VBZ
6912	8919	24	non	non	JJ
6912	8919	25	-	-	JJ
6912	8919	26	crystalline	crystalline	JJ
6912	8919	27	in	in	IN
6912	8919	28	form	form	NN
6912	8919	29	.	.	.
6912	8920	1	In	in	IN
6912	8920	2	many	many	JJ
6912	8920	3	candies	candy	NNS
6912	8920	4	,	,	,
6912	8920	5	a	a	DT
6912	8920	6	creamy	creamy	JJ
6912	8920	7	consistency	consistency	NN
6912	8920	8	is	be	VBZ
6912	8920	9	desired	desire	VBN
6912	8920	10	.	.	.
6912	8921	1	This	this	DT
6912	8921	2	is	be	VBZ
6912	8921	3	not	not	RB
6912	8921	4	possible	possible	JJ
6912	8921	5	,	,	,
6912	8921	6	if	if	IN
6912	8921	7	all	all	PDT
6912	8921	8	the	the	DT
6912	8921	9	sugar	sugar	NN
6912	8921	10	of	of	IN
6912	8921	11	the	the	DT
6912	8921	12	candy	candy	NN
6912	8921	13	exists	exist	VBZ
6912	8921	14	in	in	IN
6912	8921	15	coarse	coarse	JJ
6912	8921	16	crystalline	crystalline	NN
6912	8921	17	form	form	NN
6912	8921	18	.	.	.
6912	8922	1	Hence	hence	RB
6912	8922	2	in	in	IN
6912	8922	3	the	the	DT
6912	8922	4	making	making	NN
6912	8922	5	of	of	IN
6912	8922	6	candy	candy	NN
6912	8922	7	from	from	IN
6912	8922	8	granulated	granulate	VBN
6912	8922	9	sugar	sugar	NN
6912	8922	10	,	,	,
6912	8922	11	it	-PRON-	PRP
6912	8922	12	is	be	VBZ
6912	8922	13	desirable	desirable	JJ
6912	8922	14	to	to	TO
6912	8922	15	add	add	VB
6912	8922	16	glucose	glucose	NN
6912	8922	17	or	or	CC
6912	8922	18	sirup	sirup	NN
6912	8922	19	to	to	IN
6912	8922	20	granulated	granulate	VBN
6912	8922	21	sugar	sugar	NN
6912	8922	22	or	or	CC
6912	8922	23	to	to	TO
6912	8922	24	change	change	VB
6912	8922	25	some	some	DT
6912	8922	26	of	of	IN
6912	8922	27	the	the	DT
6912	8922	28	crystallized	crystallized	JJ
6912	8922	29	sugar	sugar	NN
6912	8922	30	to	to	IN
6912	8922	31	a	a	DT
6912	8922	32	sugar	sugar	NN
6912	8922	33	which	which	WDT
6912	8922	34	crystallizes	crystallize	VBZ
6912	8922	35	with	with	IN
6912	8922	36	difficulty	difficulty	NN
6912	8922	37	,	,	,
6912	8922	38	_	_	NNP
6912	8922	39	i.e.	i.e.	FW
6912	8922	40	_	_	NNP
6912	8922	41	_	_	NNP
6912	8922	42	invert	invert	NNP
6912	8922	43	sugar	sugar	NN
6912	8922	44	_	_	NNP
6912	8922	45	.	.	.
6912	8923	1	This	this	DT
6912	8923	2	can	can	MD
6912	8923	3	be	be	VB
6912	8923	4	accomplished	accomplish	VBN
6912	8923	5	by	by	IN
6912	8923	6	boiling	boil	VBG
6912	8923	7	granulated	granulate	VBN
6912	8923	8	sugar	sugar	NN
6912	8923	9	with	with	IN
6912	8923	10	acid	acid	NN
6912	8923	11	.	.	.
6912	8924	1	Recent	recent	JJ
6912	8924	2	experimentation	experimentation	NN
6912	8924	3	[	[	-LRB-
6912	8924	4	Footnote	Footnote	NNP
6912	8924	5	137	137	CD
6912	8924	6	:	:	:
6912	8924	7	See	see	VB
6912	8924	8	Journal	Journal	NNP
6912	8924	9	of	of	IN
6912	8924	10	Home	Home	NNP
6912	8924	11	Economics	Economics	NNP
6912	8924	12	,	,	,
6912	8924	13	February	February	NNP
6912	8924	14	,	,	,
6912	8924	15	1919	1919	CD
6912	8924	16	(	(	-LRB-
6912	8924	17	Vol	Vol	NNP
6912	8924	18	.	.	.
6912	8925	1	XI	XI	NNP
6912	8925	2	)	)	-RRB-
6912	8925	3	,	,	,
6912	8925	4	p.	p.	NN
6912	8925	5	65	65	CD
6912	8925	6	,	,	,
6912	8925	7	"	"	``
6912	8925	8	Factors	factor	NNS
6912	8925	9	Influencing	Influencing	NNP
6912	8925	10	the	the	DT
6912	8925	11	Amount	Amount	NNP
6912	8925	12	of	of	IN
6912	8925	13	Invert	Invert	NNP
6912	8925	14	Sugar	Sugar	NNP
6912	8925	15	in	in	IN
6912	8925	16	Fondant	Fondant	NNP
6912	8925	17	,	,	,
6912	8925	18	"	"	''
6912	8925	19	by	by	IN
6912	8925	20	Daniels	Daniels	NNP
6912	8925	21	and	and	CC
6912	8925	22	Cook	Cook	NNP
6912	8925	23	.	.	.
6912	8925	24	]	]	-RRB-
6912	8926	1	with	with	IN
6912	8926	2	sugars	sugar	NNS
6912	8926	3	,	,	,
6912	8926	4	however	however	RB
6912	8926	5	,	,	,
6912	8926	6	shows	show	VBZ
6912	8926	7	that	that	IN
6912	8926	8	the	the	DT
6912	8926	9	quantity	quantity	NN
6912	8926	10	of	of	IN
6912	8926	11	acid	acid	NN
6912	8926	12	required	require	VBN
6912	8926	13	varies	varie	NNS
6912	8926	14	with	with	IN
6912	8926	15	the	the	DT
6912	8926	16	degree	degree	NN
6912	8926	17	of	of	IN
6912	8926	18	hardness	hardness	NN
6912	8926	19	or	or	CC
6912	8926	20	the	the	DT
6912	8926	21	alkalinity	alkalinity	NN
6912	8926	22	of	of	IN
6912	8926	23	the	the	DT
6912	8926	24	water,--the	water,--the	NNP
6912	8926	25	more	more	JJR
6912	8926	26	alkaline	alkaline	VBP
6912	8926	27	the	the	DT
6912	8926	28	water	water	NN
6912	8926	29	,	,	,
6912	8926	30	the	the	DT
6912	8926	31	greater	great	JJR
6912	8926	32	the	the	DT
6912	8926	33	quantity	quantity	NN
6912	8926	34	of	of	IN
6912	8926	35	acid	acid	NN
6912	8926	36	needed	need	VBN
6912	8926	37	.	.	.
6912	8927	1	This	this	DT
6912	8927	2	experimental	experimental	JJ
6912	8927	3	work	work	NN
6912	8927	4	also	also	RB
6912	8927	5	shows	show	VBZ
6912	8927	6	that	that	IN
6912	8927	7	unless	unless	IN
6912	8927	8	soft	soft	JJ
6912	8927	9	water	water	NN
6912	8927	10	is	be	VBZ
6912	8927	11	used	use	VBN
6912	8927	12	in	in	IN
6912	8927	13	boiling	boil	VBG
6912	8927	14	sugar	sugar	NN
6912	8927	15	to	to	TO
6912	8927	16	which	which	WDT
6912	8927	17	acid	acid	NN
6912	8927	18	is	be	VBZ
6912	8927	19	added	add	VBN
6912	8927	20	,	,	,
6912	8927	21	more	more	RBR
6912	8927	22	constant	constant	JJ
6912	8927	23	and	and	CC
6912	8927	24	satisfactory	satisfactory	JJ
6912	8927	25	results	result	NNS
6912	8927	26	may	may	MD
6912	8927	27	be	be	VB
6912	8927	28	secured	secure	VBN
6912	8927	29	by	by	IN
6912	8927	30	adding	add	VBG
6912	8927	31	glucose	glucose	NN
6912	8927	32	rather	rather	RB
6912	8927	33	than	than	IN
6912	8927	34	acid	acid	VB
6912	8927	35	to	to	TO
6912	8927	36	sugar	sugar	VB
6912	8927	37	.	.	.
6912	8928	1	COOKING	COOKING	NNP
6912	8928	2	SIRUPS.--Sugar	SIRUPS.--Sugar	NNP
6912	8928	3	and	and	CC
6912	8928	4	water	water	NN
6912	8928	5	are	be	VBP
6912	8928	6	boiled	boil	VBN
6912	8928	7	to	to	IN
6912	8928	8	different	different	JJ
6912	8928	9	degrees	degree	NNS
6912	8928	10	of	of	IN
6912	8928	11	temperature	temperature	NN
6912	8928	12	for	for	IN
6912	8928	13	making	make	VBG
6912	8928	14	different	different	JJ
6912	8928	15	kinds	kind	NNS
6912	8928	16	of	of	IN
6912	8928	17	candy	candy	NN
6912	8928	18	.	.	.
6912	8929	1	The	the	DT
6912	8929	2	thicker	thick	JJR
6912	8929	3	the	the	DT
6912	8929	4	sirup	sirup	NN
6912	8929	5	,	,	,
6912	8929	6	the	the	DT
6912	8929	7	higher	high	JJR
6912	8929	8	the	the	DT
6912	8929	9	temperature	temperature	NN
6912	8929	10	.	.	.
6912	8930	1	Tests	test	NNS
6912	8930	2	for	for	IN
6912	8930	3	sirups	sirup	NNS
6912	8930	4	of	of	IN
6912	8930	5	different	different	JJ
6912	8930	6	consistencies	consistency	NNS
6912	8930	7	are	be	VBP
6912	8930	8	:	:	:
6912	8930	9	(	(	-LRB-
6912	8930	10	_	_	NNP
6912	8930	11	a	a	DT
6912	8930	12	_	_	NNP
6912	8930	13	)	)	-RRB-
6912	8930	14	Thread,--when	Thread,--when	NNP
6912	8930	15	dropped	drop	VBD
6912	8930	16	from	from	IN
6912	8930	17	a	a	DT
6912	8930	18	spoon	spoon	NN
6912	8930	19	,	,	,
6912	8930	20	the	the	DT
6912	8930	21	sirup	sirup	NN
6912	8930	22	forms	form	VBZ
6912	8930	23	a	a	DT
6912	8930	24	thread	thread	NN
6912	8930	25	about	about	RB
6912	8930	26	two	two	CD
6912	8930	27	inches	inch	NNS
6912	8930	28	long	long	JJ
6912	8930	29	(	(	-LRB-
6912	8930	30	230	230	CD
6912	8930	31	degrees	degree	NNS
6912	8930	32	F.	F.	NNP
6912	8930	33	)	)	-RRB-
6912	8930	34	.	.	.
6912	8931	1	[	[	-LRB-
6912	8931	2	Footnote	footnote	NN
6912	8931	3	138	138	CD
6912	8931	4	:	:	:
6912	8931	5	These	these	DT
6912	8931	6	temperatures	temperature	NNS
6912	8931	7	apply	apply	VBP
6912	8931	8	to	to	IN
6912	8931	9	sirups	sirup	NNS
6912	8931	10	made	make	VBN
6912	8931	11	from	from	IN
6912	8931	12	cane	cane	NN
6912	8931	13	sugar	sugar	NN
6912	8931	14	.	.	.
6912	8932	1	The	the	DT
6912	8932	2	addition	addition	NN
6912	8932	3	of	of	IN
6912	8932	4	glucose	glucose	NN
6912	8932	5	to	to	IN
6912	8932	6	cane	cane	NN
6912	8932	7	sugar	sugar	NN
6912	8932	8	lowers	lower	VBZ
6912	8932	9	the	the	DT
6912	8932	10	temperatures	temperature	NNS
6912	8932	11	of	of	IN
6912	8932	12	the	the	DT
6912	8932	13	sirups	sirup	NNS
6912	8932	14	at	at	IN
6912	8932	15	the	the	DT
6912	8932	16	various	various	JJ
6912	8932	17	stages	stage	NNS
6912	8932	18	.	.	.
6912	8933	1	See	see	VB
6912	8933	2	Note	note	VB
6912	8933	3	to	to	IN
6912	8933	4	the	the	DT
6912	8933	5	Teacher	teacher	NN
6912	8933	6	,	,	,
6912	8933	7	Lesson	Lesson	NNP
6912	8933	8	CXVI	CXVI	NNP
6912	8933	9	,	,	,
6912	8933	10	regarding	regard	VBG
6912	8933	11	the	the	DT
6912	8933	12	use	use	NN
6912	8933	13	of	of	IN
6912	8933	14	the	the	DT
6912	8933	15	Fahrenheit	Fahrenheit	NNP
6912	8933	16	scale	scale	NN
6912	8933	17	of	of	IN
6912	8933	18	temperature	temperature	NN
6912	8933	19	.	.	.
6912	8933	20	]	]	-RRB-
6912	8934	1	(	(	-LRB-
6912	8934	2	_	_	NNP
6912	8934	3	b	b	NNP
6912	8934	4	_	_	NNP
6912	8934	5	)	)	-RRB-
6912	8934	6	Soft	Soft	NNP
6912	8934	7	ball,--when	ball,--when	NNP
6912	8934	8	dropped	drop	VBD
6912	8934	9	into	into	IN
6912	8934	10	cold	cold	JJ
6912	8934	11	water	water	NN
6912	8934	12	,	,	,
6912	8934	13	the	the	DT
6912	8934	14	sirup	sirup	NN
6912	8934	15	forms	form	VBZ
6912	8934	16	a	a	DT
6912	8934	17	soft	soft	JJ
6912	8934	18	ball	ball	NN
6912	8934	19	if	if	IN
6912	8934	20	rolled	roll	VBN
6912	8934	21	between	between	IN
6912	8934	22	the	the	DT
6912	8934	23	fingers	finger	NNS
6912	8934	24	(	(	-LRB-
6912	8934	25	236	236	CD
6912	8934	26	degrees	degree	NNS
6912	8934	27	F.	F.	NNP
6912	8934	28	)	)	-RRB-
6912	8934	29	.	.	.
6912	8935	1	(	(	-LRB-
6912	8935	2	_	_	NNP
6912	8935	3	c	c	NNP
6912	8935	4	_	_	NNP
6912	8935	5	)	)	-RRB-
6912	8935	6	Hard	Hard	NNP
6912	8935	7	ball,--when	ball,--when	NNP
6912	8935	8	dropped	drop	VBD
6912	8935	9	into	into	IN
6912	8935	10	cold	cold	JJ
6912	8935	11	water	water	NN
6912	8935	12	,	,	,
6912	8935	13	the	the	DT
6912	8935	14	sirup	sirup	NN
6912	8935	15	forms	form	VBZ
6912	8935	16	a	a	DT
6912	8935	17	firm	firm	JJ
6912	8935	18	ball	ball	NN
6912	8935	19	(	(	-LRB-
6912	8935	20	252	252	CD
6912	8935	21	degrees	degree	NNS
6912	8935	22	F.	F.	NNP
6912	8935	23	)	)	-RRB-
6912	8935	24	.	.	.
6912	8936	1	(	(	-LRB-
6912	8936	2	_	_	NNP
6912	8936	3	d	d	NNP
6912	8936	4	_	_	NNP
6912	8936	5	)	)	-RRB-
6912	8936	6	Crack,--when	Crack,--when	NNP
6912	8936	7	dropped	drop	VBD
6912	8936	8	into	into	IN
6912	8936	9	cold	cold	JJ
6912	8936	10	water	water	NN
6912	8936	11	,	,	,
6912	8936	12	the	the	DT
6912	8936	13	sirup	sirup	NN
6912	8936	14	becomes	become	VBZ
6912	8936	15	brittle	brittle	JJ
6912	8936	16	(	(	-LRB-
6912	8936	17	270	270	CD
6912	8936	18	degrees	degree	NNS
6912	8936	19	F.	F.	NNP
6912	8936	20	)	)	-RRB-
6912	8936	21	.	.	.
6912	8937	1	(	(	-LRB-
6912	8937	2	_	_	NNP
6912	8937	3	e	e	NNP
6912	8937	4	_	_	NNP
6912	8937	5	)	)	-RRB-
6912	8937	6	Hard	Hard	NNP
6912	8937	7	crack,--when	crack,--when	NNP
6912	8937	8	dropped	drop	VBD
6912	8937	9	into	into	IN
6912	8937	10	cold	cold	JJ
6912	8937	11	water	water	NN
6912	8937	12	,	,	,
6912	8937	13	the	the	DT
6912	8937	14	sirup	sirup	NN
6912	8937	15	becomes	become	VBZ
6912	8937	16	very	very	RB
6912	8937	17	hard	hard	JJ
6912	8937	18	and	and	CC
6912	8937	19	brittle	brittle	JJ
6912	8937	20	(	(	-LRB-
6912	8937	21	293	293	CD
6912	8937	22	degrees	degree	NNS
6912	8937	23	F.	F.	NNP
6912	8937	24	)	)	-RRB-
6912	8937	25	.	.	.
6912	8938	1	(	(	-LRB-
6912	8938	2	_	_	NNP
6912	8938	3	f	f	NNP
6912	8938	4	_	_	NNP
6912	8938	5	)	)	-RRB-
6912	8938	6	Caramel,--when	Caramel,--when	NNP
6912	8938	7	sugar	sugar	NN
6912	8938	8	(	(	-LRB-
6912	8938	9	without	without	IN
6912	8938	10	addition	addition	NN
6912	8938	11	of	of	IN
6912	8938	12	water	water	NN
6912	8938	13	)	)	-RRB-
6912	8938	14	liquefies	liquefy	VBZ
6912	8938	15	when	when	WRB
6912	8938	16	hot	hot	JJ
6912	8938	17	and	and	CC
6912	8938	18	becomes	become	VBZ
6912	8938	19	very	very	RB
6912	8938	20	hard	hard	JJ
6912	8938	21	and	and	CC
6912	8938	22	brittle	brittle	JJ
6912	8938	23	when	when	WRB
6912	8938	24	cold	cold	JJ
6912	8938	25	(	(	-LRB-
6912	8938	26	310	310	CD
6912	8938	27	degrees	degree	NNS
6912	8938	28	F.	F.	NNP
6912	8938	29	)	)	-RRB-
6912	8938	30	.	.	.
6912	8939	1	FUDGE	FUDGE	NNP
6912	8939	2	2	2	CD
6912	8939	3	cupfuls	cupfuls	NNP
6912	8939	4	sugar	sugar	NN
6912	8939	5	1/2	1/2	CD
6912	8939	6	cupful	cupful	JJ
6912	8939	7	water	water	NN
6912	8939	8	or	or	CC
6912	8939	9	milk	milk	NN
6912	8939	10	1/2	1/2	CD
6912	8939	11	cupful	cupful	JJ
6912	8939	12	corn	corn	NN
6912	8939	13	sirup	sirup	NN
6912	8939	14	2	2	CD
6912	8939	15	ounces	ounce	NNS
6912	8939	16	chocolate	chocolate	NN
6912	8939	17	2	2	CD
6912	8939	18	tablespoonfuls	tablespoonful	NNS
6912	8939	19	butter	butter	NN
6912	8939	20	1	1	CD
6912	8939	21	teaspoonful	teaspoonful	JJ
6912	8939	22	vanilla	vanilla	NN
6912	8939	23	1/4	1/4	CD
6912	8939	24	teaspoonful	teaspoonful	JJ
6912	8939	25	salt	salt	NN
6912	8939	26	Mix	mix	VB
6912	8939	27	the	the	DT
6912	8939	28	sugar	sugar	NN
6912	8939	29	with	with	IN
6912	8939	30	the	the	DT
6912	8939	31	liquid	liquid	NN
6912	8939	32	.	.	.
6912	8940	1	Add	add	VB
6912	8940	2	the	the	DT
6912	8940	3	chocolate	chocolate	NN
6912	8940	4	and	and	CC
6912	8940	5	sirup	sirup	NN
6912	8940	6	.	.	.
6912	8941	1	Boil	Boil	NNP
6912	8941	2	_	_	NNP
6912	8941	3	gently	gently	RB
6912	8941	4	_	_	NNP
6912	8941	5	to	to	IN
6912	8941	6	a	a	DT
6912	8941	7	"	"	``
6912	8941	8	soft	soft	JJ
6912	8941	9	ball	ball	NN
6912	8941	10	"	"	''
6912	8941	11	stage	stage	NN
6912	8941	12	.	.	.
6912	8942	1	Just	just	RB
6912	8942	2	before	before	IN
6912	8942	3	removing	remove	VBG
6912	8942	4	from	from	IN
6912	8942	5	the	the	DT
6912	8942	6	fire	fire	NN
6912	8942	7	,	,	,
6912	8942	8	add	add	VB
6912	8942	9	the	the	DT
6912	8942	10	butter	butter	NN
6912	8942	11	.	.	.
6912	8943	1	Cool	cool	UH
6912	8943	2	,	,	,
6912	8943	3	then	then	RB
6912	8943	4	beat	beat	VB
6912	8943	5	the	the	DT
6912	8943	6	mixture	mixture	NN
6912	8943	7	until	until	IN
6912	8943	8	it	-PRON-	PRP
6912	8943	9	thickens	thicken	VBZ
6912	8943	10	.	.	.
6912	8944	1	Add	add	VB
6912	8944	2	the	the	DT
6912	8944	3	vanilla	vanilla	NN
6912	8944	4	and	and	CC
6912	8944	5	salt	salt	NN
6912	8944	6	and	and	CC
6912	8944	7	pour	pour	VB
6912	8944	8	into	into	IN
6912	8944	9	a	a	DT
6912	8944	10	buttered	butter	VBN
6912	8944	11	pan	pan	NN
6912	8944	12	.	.	.
6912	8945	1	Cut	cut	VB
6912	8945	2	into	into	IN
6912	8945	3	squares	square	NNS
6912	8945	4	;	;	:
6912	8945	5	when	when	WRB
6912	8945	6	cool	cool	JJ
6912	8945	7	the	the	DT
6912	8945	8	fudge	fudge	NN
6912	8945	9	is	be	VBZ
6912	8945	10	ready	ready	JJ
6912	8945	11	for	for	IN
6912	8945	12	serving	serve	VBG
6912	8945	13	.	.	.
6912	8946	1	The	the	DT
6912	8946	2	butter	butter	NN
6912	8946	3	may	may	MD
6912	8946	4	be	be	VB
6912	8946	5	omitted	omit	VBN
6912	8946	6	.	.	.
6912	8947	1	PANOCHA	PANOCHA	NNP
6912	8947	2	2	2	CD
6912	8947	3	cupfuls	cupful	NNS
6912	8947	4	light	light	NNP
6912	8947	5	brown	brown	NNP
6912	8947	6	sugar	sugar	NN
6912	8947	7	1/2	1/2	CD
6912	8947	8	cupful	cupful	JJ
6912	8947	9	milk	milk	NN
6912	8947	10	1/8	1/8	CD
6912	8947	11	teaspoonful	teaspoonful	JJ
6912	8947	12	cream	cream	NN
6912	8947	13	of	of	IN
6912	8947	14	tartar	tartar	NN
6912	8947	15	2	2	CD
6912	8947	16	tablespoonfuls	tablespoonful	NNS
6912	8947	17	butter	butter	NN
6912	8947	18	or	or	CC
6912	8947	19	substitute	substitute	NN
6912	8947	20	1/2	1/2	CD
6912	8947	21	pound	pound	NN
6912	8947	22	nuts	nut	NNS
6912	8947	23	1/8	1/8	CD
6912	8947	24	teaspoonful	teaspoonful	JJ
6912	8947	25	salt	salt	NN
6912	8947	26	Mix	mix	VB
6912	8947	27	the	the	DT
6912	8947	28	sugar	sugar	NN
6912	8947	29	with	with	IN
6912	8947	30	the	the	DT
6912	8947	31	milk	milk	NN
6912	8947	32	.	.	.
6912	8948	1	Add	add	VB
6912	8948	2	the	the	DT
6912	8948	3	cream	cream	NN
6912	8948	4	of	of	IN
6912	8948	5	tartar	tartar	NN
6912	8948	6	,	,	,
6912	8948	7	and	and	CC
6912	8948	8	boil	boil	VB
6912	8948	9	gently	gently	RB
6912	8948	10	to	to	IN
6912	8948	11	a	a	DT
6912	8948	12	"	"	``
6912	8948	13	soft	soft	JJ
6912	8948	14	ball	ball	NN
6912	8948	15	"	"	''
6912	8948	16	stage	stage	NN
6912	8948	17	.	.	.
6912	8949	1	Just	just	RB
6912	8949	2	before	before	IN
6912	8949	3	removing	remove	VBG
6912	8949	4	from	from	IN
6912	8949	5	the	the	DT
6912	8949	6	fire	fire	NN
6912	8949	7	,	,	,
6912	8949	8	add	add	VB
6912	8949	9	the	the	DT
6912	8949	10	butter	butter	NN
6912	8949	11	and	and	CC
6912	8949	12	salt	salt	NN
6912	8949	13	.	.	.
6912	8950	1	Cool	cool	UH
6912	8950	2	and	and	CC
6912	8950	3	beat	beat	VBD
6912	8950	4	until	until	IN
6912	8950	5	the	the	DT
6912	8950	6	mixture	mixture	NN
6912	8950	7	thickens	thicken	VBZ
6912	8950	8	.	.	.
6912	8951	1	Add	add	VB
6912	8951	2	nuts	nut	NNS
6912	8951	3	that	that	WDT
6912	8951	4	have	have	VBP
6912	8951	5	been	be	VBN
6912	8951	6	cut	cut	VBN
6912	8951	7	into	into	IN
6912	8951	8	pieces	piece	NNS
6912	8951	9	;	;	:
6912	8951	10	pour	pour	VB
6912	8951	11	into	into	IN
6912	8951	12	a	a	DT
6912	8951	13	buttered	butter	VBN
6912	8951	14	pan	pan	NN
6912	8951	15	;	;	:
6912	8951	16	cut	cut	VBN
6912	8951	17	into	into	IN
6912	8951	18	squares	square	NNS
6912	8951	19	.	.	.
6912	8952	1	When	when	WRB
6912	8952	2	cool	cool	JJ
6912	8952	3	,	,	,
6912	8952	4	the	the	DT
6912	8952	5	Panocha	Panocha	NNP
6912	8952	6	is	be	VBZ
6912	8952	7	ready	ready	JJ
6912	8952	8	for	for	IN
6912	8952	9	serving	serve	VBG
6912	8952	10	.	.	.
6912	8953	1	Sour	sour	JJ
6912	8953	2	milk	milk	NN
6912	8953	3	or	or	CC
6912	8953	4	cream	cream	NN
6912	8953	5	may	may	MD
6912	8953	6	be	be	VB
6912	8953	7	substituted	substitute	VBN
6912	8953	8	for	for	IN
6912	8953	9	sweet	sweet	JJ
6912	8953	10	milk	milk	NN
6912	8953	11	and	and	CC
6912	8953	12	cream	cream	NN
6912	8953	13	of	of	IN
6912	8953	14	tartar	tartar	NN
6912	8953	15	.	.	.
6912	8954	1	When	when	WRB
6912	8954	2	sour	sour	JJ
6912	8954	3	cream	cream	NN
6912	8954	4	is	be	VBZ
6912	8954	5	used	use	VBN
6912	8954	6	,	,	,
6912	8954	7	omit	omit	VB
6912	8954	8	the	the	DT
6912	8954	9	butter	butter	NN
6912	8954	10	or	or	CC
6912	8954	11	substitute	substitute	NN
6912	8954	12	.	.	.
6912	8955	1	BUTTERSCOTCH	BUTTERSCOTCH	NNP
6912	8955	2	1/2	1/2	CD
6912	8955	3	cupful	cupful	JJ
6912	8955	4	water	water	NN
6912	8955	5	3	3	CD
6912	8955	6	cupfuls	cupful	NNS
6912	8955	7	light	light	NN
6912	8955	8	brown	brown	NNP
6912	8955	9	sugar	sugar	NN
6912	8955	10	Juice	Juice	NNP
6912	8955	11	of	of	IN
6912	8955	12	1	1	CD
6912	8955	13	lemon	lemon	NN
6912	8955	14	_	_	NNP
6912	8955	15	or	or	CC
6912	8955	16	_	_	NNP
6912	8955	17	1/4	1/4	CD
6912	8955	18	cupful	cupful	JJ
6912	8955	19	vinegar	vinegar	NN
6912	8955	20	2	2	CD
6912	8955	21	to	to	TO
6912	8955	22	4	4	CD
6912	8955	23	tablespoonfuls	tablespoonful	NNS
6912	8955	24	butter	butter	NN
6912	8955	25	Mix	mix	VB
6912	8955	26	the	the	DT
6912	8955	27	sugar	sugar	NN
6912	8955	28	and	and	CC
6912	8955	29	liquids	liquid	NNS
6912	8955	30	thoroughly	thoroughly	RB
6912	8955	31	.	.	.
6912	8956	1	Boil	Boil	NNP
6912	8956	2	gently	gently	RB
6912	8956	3	to	to	IN
6912	8956	4	the	the	DT
6912	8956	5	"	"	``
6912	8956	6	crack	crack	NN
6912	8956	7	"	"	''
6912	8956	8	stage	stage	NN
6912	8956	9	.	.	.
6912	8957	1	Add	add	VB
6912	8957	2	the	the	DT
6912	8957	3	butter	butter	NN
6912	8957	4	.	.	.
6912	8958	1	Pour	pour	VB
6912	8958	2	into	into	IN
6912	8958	3	buttered	buttered	JJ
6912	8958	4	pans	pan	NNS
6912	8958	5	.	.	.
6912	8959	1	When	when	WRB
6912	8959	2	almost	almost	RB
6912	8959	3	cool	cool	JJ
6912	8959	4	,	,	,
6912	8959	5	cut	cut	VBN
6912	8959	6	into	into	IN
6912	8959	7	squares	square	NNS
6912	8959	8	with	with	IN
6912	8959	9	a	a	DT
6912	8959	10	chopping	chop	VBG
6912	8959	11	knife	knife	NN
6912	8959	12	.	.	.
6912	8960	1	Break	break	VB
6912	8960	2	into	into	IN
6912	8960	3	pieces	piece	NNS
6912	8960	4	when	when	WRB
6912	8960	5	cold	cold	JJ
6912	8960	6	.	.	.
6912	8961	1	The	the	DT
6912	8961	2	butter	butter	NN
6912	8961	3	may	may	MD
6912	8961	4	be	be	VB
6912	8961	5	omitted	omit	VBN
6912	8961	6	.	.	.
6912	8962	1	If	if	IN
6912	8962	2	this	this	DT
6912	8962	3	is	be	VBZ
6912	8962	4	done	do	VBN
6912	8962	5	,	,	,
6912	8962	6	add	add	VB
6912	8962	7	1/8	1/8	CD
6912	8962	8	teaspoonful	teaspoonful	JJ
6912	8962	9	of	of	IN
6912	8962	10	salt	salt	NN
6912	8962	11	.	.	.
6912	8963	1	CINNAMON	CINNAMON	NNP
6912	8963	2	BALLS	BALLS	NNP
6912	8963	3	1	1	CD
6912	8963	4	cupful	cupful	JJ
6912	8963	5	sirup	sirup	NN
6912	8963	6	2	2	CD
6912	8963	7	cupfuls	cupfuls	NNP
6912	8963	8	sugar	sugar	NN
6912	8963	9	1	1	CD
6912	8963	10	tablespoonful	tablespoonful	JJ
6912	8963	11	butter	butter	NN
6912	8963	12	1/8	1/8	CD
6912	8963	13	teaspoonful	teaspoonful	JJ
6912	8963	14	salt	salt	NN
6912	8963	15	1	1	CD
6912	8963	16	tablespoonful	tablespoonful	JJ
6912	8963	17	water	water	NN
6912	8963	18	1	1	CD
6912	8963	19	tablespoonful	tablespoonful	JJ
6912	8963	20	vinegar	vinegar	NN
6912	8963	21	1	1	CD
6912	8963	22	tablespoonful	tablespoonful	JJ
6912	8963	23	ground	ground	NN
6912	8963	24	cinnamon	cinnamon	NNP
6912	8963	25	_	_	NNP
6912	8963	26	or	or	CC
6912	8963	27	_	_	NNP
6912	8963	28	2	2	CD
6912	8963	29	drops	drop	NNS
6912	8963	30	of	of	IN
6912	8963	31	oil	oil	NN
6912	8963	32	of	of	IN
6912	8963	33	cinnamon	cinnamon	NN
6912	8963	34	Put	put	VB
6912	8963	35	all	all	PDT
6912	8963	36	the	the	DT
6912	8963	37	ingredients	ingredient	NNS
6912	8963	38	except	except	IN
6912	8963	39	oil	oil	NN
6912	8963	40	of	of	IN
6912	8963	41	cinnamon	cinnamon	NN
6912	8963	42	into	into	IN
6912	8963	43	a	a	DT
6912	8963	44	saucepan	saucepan	NN
6912	8963	45	and	and	CC
6912	8963	46	boil	boil	VB
6912	8963	47	to	to	IN
6912	8963	48	the	the	DT
6912	8963	49	crack	crack	NN
6912	8963	50	stage	stage	NN
6912	8963	51	.	.	.
6912	8964	1	If	if	IN
6912	8964	2	oil	oil	NN
6912	8964	3	of	of	IN
6912	8964	4	cinnamon	cinnamon	NN
6912	8964	5	is	be	VBZ
6912	8964	6	used	use	VBN
6912	8964	7	for	for	IN
6912	8964	8	flavoring	flavoring	NN
6912	8964	9	,	,	,
6912	8964	10	add	add	VB
6912	8964	11	it	-PRON-	PRP
6912	8964	12	to	to	IN
6912	8964	13	the	the	DT
6912	8964	14	mixture	mixture	NN
6912	8964	15	after	after	IN
6912	8964	16	cooking	cooking	NN
6912	8964	17	.	.	.
6912	8965	1	Pour	pour	VB
6912	8965	2	into	into	IN
6912	8965	3	a	a	DT
6912	8965	4	greased	greased	JJ
6912	8965	5	pan	pan	NN
6912	8965	6	.	.	.
6912	8966	1	When	when	WRB
6912	8966	2	cool	cool	JJ
6912	8966	3	enough	enough	RB
6912	8966	4	to	to	TO
6912	8966	5	handle	handle	VB
6912	8966	6	,	,	,
6912	8966	7	take	take	VB
6912	8966	8	a	a	DT
6912	8966	9	small	small	JJ
6912	8966	10	portion	portion	NN
6912	8966	11	and	and	CC
6912	8966	12	shape	shape	VB
6912	8966	13	it	-PRON-	PRP
6912	8966	14	into	into	IN
6912	8966	15	a	a	DT
6912	8966	16	ball	ball	NN
6912	8966	17	.	.	.
6912	8967	1	If	if	IN
6912	8967	2	the	the	DT
6912	8967	3	candy	candy	NN
6912	8967	4	becomes	become	VBZ
6912	8967	5	too	too	RB
6912	8967	6	stiff	stiff	JJ
6912	8967	7	to	to	IN
6912	8967	8	shape	shape	NN
6912	8967	9	,	,	,
6912	8967	10	it	-PRON-	PRP
6912	8967	11	may	may	MD
6912	8967	12	be	be	VB
6912	8967	13	placed	place	VBN
6912	8967	14	in	in	IN
6912	8967	15	an	an	DT
6912	8967	16	oven	oven	NN
6912	8967	17	until	until	IN
6912	8967	18	it	-PRON-	PRP
6912	8967	19	is	be	VBZ
6912	8967	20	soft	soft	JJ
6912	8967	21	enough	enough	RB
6912	8967	22	to	to	TO
6912	8967	23	handle	handle	VB
6912	8967	24	.	.	.
6912	8968	1	Oil	oil	NN
6912	8968	2	of	of	IN
6912	8968	3	cinnamon	cinnamon	NN
6912	8968	4	produces	produce	VBZ
6912	8968	5	a	a	DT
6912	8968	6	more	more	RBR
6912	8968	7	pleasing	pleasing	JJ
6912	8968	8	flavor	flavor	NN
6912	8968	9	than	than	IN
6912	8968	10	ground	ground	NN
6912	8968	11	cinnamon	cinnamon	NN
6912	8968	12	.	.	.
6912	8969	1	However	however	RB
6912	8969	2	,	,	,
6912	8969	3	the	the	DT
6912	8969	4	former	former	JJ
6912	8969	5	is	be	VBZ
6912	8969	6	expensive	expensive	JJ
6912	8969	7	.	.	.
6912	8970	1	If	if	IN
6912	8970	2	it	-PRON-	PRP
6912	8970	3	is	be	VBZ
6912	8970	4	added	add	VBN
6912	8970	5	,	,	,
6912	8970	6	the	the	DT
6912	8970	7	use	use	NN
6912	8970	8	of	of	IN
6912	8970	9	a	a	DT
6912	8970	10	medicine	medicine	NN
6912	8970	11	dropper	dropper	NN
6912	8970	12	prevents	prevent	VBZ
6912	8970	13	its	-PRON-	PRP$
6912	8970	14	waste	waste	NN
6912	8970	15	.	.	.
6912	8971	1	QUESTIONS	questions	VB
6912	8971	2	What	what	WDT
6912	8971	3	ingredient	ingredient	NN
6912	8971	4	does	do	VBZ
6912	8971	5	corn	corn	NN
6912	8971	6	sirup	sirup	NN
6912	8971	7	contain	contain	NN
6912	8971	8	that	that	WDT
6912	8971	9	would	would	MD
6912	8971	10	make	make	VB
6912	8971	11	it	-PRON-	PRP
6912	8971	12	effective	effective	JJ
6912	8971	13	in	in	IN
6912	8971	14	preparing	prepare	VBG
6912	8971	15	creamy	creamy	JJ
6912	8971	16	candy	candy	NN
6912	8971	17	?	?	.
6912	8972	1	Explain	explain	VB
6912	8972	2	the	the	DT
6912	8972	3	use	use	NN
6912	8972	4	of	of	IN
6912	8972	5	corn	corn	NN
6912	8972	6	sirup	sirup	NN
6912	8972	7	,	,	,
6912	8972	8	cream	cream	NN
6912	8972	9	of	of	IN
6912	8972	10	tartar	tartar	NN
6912	8972	11	,	,	,
6912	8972	12	sour	sour	JJ
6912	8972	13	milk	milk	NN
6912	8972	14	,	,	,
6912	8972	15	and	and	CC
6912	8972	16	vinegar	vinegar	VB
6912	8972	17	in	in	IN
6912	8972	18	these	these	DT
6912	8972	19	candies	candy	NNS
6912	8972	20	.	.	.
6912	8973	1	In	in	IN
6912	8973	2	Fudge	Fudge	NNP
6912	8973	3	,	,	,
6912	8973	4	why	why	WRB
6912	8973	5	is	be	VBZ
6912	8973	6	the	the	DT
6912	8973	7	butter	butter	NN
6912	8973	8	added	add	VBN
6912	8973	9	just	just	RB
6912	8973	10	before	before	IN
6912	8973	11	removing	remove	VBG
6912	8973	12	the	the	DT
6912	8973	13	candy	candy	NN
6912	8973	14	from	from	IN
6912	8973	15	the	the	DT
6912	8973	16	fire	fire	NN
6912	8973	17	(	(	-LRB-
6912	8973	18	see	see	VB
6912	8973	19	_	_	NNP
6912	8973	20	Frying	Frying	NNP
6912	8973	21	and	and	CC
6912	8973	22	Digestion	Digestion	NNP
6912	8973	23	_	_	NNP
6912	8973	24	)	)	-RRB-
6912	8973	25	?	?	.
6912	8974	1	Why	why	WRB
6912	8974	2	are	be	VBP
6912	8974	3	not	not	RB
6912	8974	4	the	the	DT
6912	8974	5	nuts	nut	NNS
6912	8974	6	cooked	cook	VBN
6912	8974	7	in	in	IN
6912	8974	8	the	the	DT
6912	8974	9	Panocha	Panocha	NNP
6912	8974	10	mixture	mixture	NN
6912	8974	11	?	?	.
6912	8975	1	Why	why	WRB
6912	8975	2	is	be	VBZ
6912	8975	3	butter	butter	NN
6912	8975	4	or	or	CC
6912	8975	5	substitute	substitute	NN
6912	8975	6	omitted	omit	VBN
6912	8975	7	in	in	IN
6912	8975	8	Panocha	Panocha	NNP
6912	8975	9	if	if	IN
6912	8975	10	sour	sour	JJ
6912	8975	11	cream	cream	NN
6912	8975	12	is	be	VBZ
6912	8975	13	substituted	substitute	VBN
6912	8975	14	for	for	IN
6912	8975	15	sweet	sweet	JJ
6912	8975	16	milk	milk	NN
6912	8975	17	?	?	.
6912	8976	1	If	if	IN
6912	8976	2	a	a	DT
6912	8976	3	thermometer	thermometer	NN
6912	8976	4	is	be	VBZ
6912	8976	5	used	use	VBN
6912	8976	6	for	for	IN
6912	8976	7	testing	testing	NN
6912	8976	8	sirups	sirup	NNS
6912	8976	9	,	,	,
6912	8976	10	what	what	WDT
6912	8976	11	precaution	precaution	NN
6912	8976	12	should	should	MD
6912	8976	13	be	be	VB
6912	8976	14	taken	take	VBN
6912	8976	15	against	against	IN
6912	8976	16	breaking	breaking	NN
6912	8976	17	?	?	.
6912	8977	1	From	from	IN
6912	8977	2	_	_	NNP
6912	8977	3	U.	U.	NNP
6912	8978	1	S.	S.	NNP
6912	8978	2	Department	Department	NNP
6912	8978	3	of	of	IN
6912	8978	4	Agriculture	Agriculture	NNP
6912	8978	5	_	_	NNP
6912	8978	6	,	,	,
6912	8978	7	Bulletin	Bulletin	NNP
6912	8978	8	No	no	UH
6912	8978	9	.	.	.
6912	8979	1	28	28	CD
6912	8979	2	,	,	,
6912	8979	3	tabulate	tabulate	VBP
6912	8979	4	the	the	DT
6912	8979	5	percentage	percentage	NN
6912	8979	6	composition	composition	NN
6912	8979	7	of	of	IN
6912	8979	8	granulated	granulate	VBN
6912	8979	9	(	(	-LRB-
6912	8979	10	see	see	VB
6912	8979	11	Figure	Figure	NNP
6912	8979	12	94	94	CD
6912	8979	13	)	)	-RRB-
6912	8979	14	,	,	,
6912	8979	15	powdered	powder	VBN
6912	8979	16	,	,	,
6912	8979	17	brown	brown	NNP
6912	8979	18	,	,	,
6912	8979	19	and	and	CC
6912	8979	20	maple	maple	NNP
6912	8979	21	sugars	sugar	NNS
6912	8979	22	.	.	.
6912	8980	1	What	what	WP
6912	8980	2	is	be	VBZ
6912	8980	3	the	the	DT
6912	8980	4	price	price	NN
6912	8980	5	per	per	IN
6912	8980	6	pound	pound	NN
6912	8980	7	of	of	IN
6912	8980	8	each	each	DT
6912	8980	9	?	?	.
6912	8981	1	How	how	WRB
6912	8981	2	many	many	JJ
6912	8981	3	cupfuls	cupful	NNS
6912	8981	4	in	in	IN
6912	8981	5	a	a	DT
6912	8981	6	pound	pound	NN
6912	8981	7	of	of	IN
6912	8981	8	brown	brown	JJ
6912	8981	9	sugar	sugar	NN
6912	8981	10	?	?	.
6912	8982	1	Considering	consider	VBG
6912	8982	2	the	the	DT
6912	8982	3	percentage	percentage	NN
6912	8982	4	of	of	IN
6912	8982	5	carbohydrates	carbohydrate	NNS
6912	8982	6	,	,	,
6912	8982	7	and	and	CC
6912	8982	8	the	the	DT
6912	8982	9	price	price	NN
6912	8982	10	per	per	IN
6912	8982	11	pound	pound	NN
6912	8982	12	of	of	IN
6912	8982	13	granulated	granulated	JJ
6912	8982	14	and	and	CC
6912	8982	15	brown	brown	JJ
6912	8982	16	sugar	sugar	NN
6912	8982	17	,	,	,
6912	8982	18	which	which	WDT
6912	8982	19	is	be	VBZ
6912	8982	20	the	the	DT
6912	8982	21	cheaper	cheap	JJR
6912	8982	22	?	?	.
6912	8983	1	Tabulate	tabulate	VB
6912	8983	2	the	the	DT
6912	8983	3	percentage	percentage	NN
6912	8983	4	composition	composition	NN
6912	8983	5	of	of	IN
6912	8983	6	honey	honey	NN
6912	8983	7	,	,	,
6912	8983	8	of	of	IN
6912	8983	9	molasses	molasse	NNS
6912	8983	10	,	,	,
6912	8983	11	and	and	CC
6912	8983	12	of	of	IN
6912	8983	13	maple	maple	NN
6912	8983	14	sirup	sirup	NN
6912	8983	15	.	.	.
6912	8984	1	How	how	WRB
6912	8984	2	much	much	JJ
6912	8984	3	fudge	fudge	NN
6912	8984	4	,	,	,
6912	8984	5	by	by	IN
6912	8984	6	weight	weight	NN
6912	8984	7	,	,	,
6912	8984	8	does	do	VBZ
6912	8984	9	1	1	CD
6912	8984	10	pound	pound	NN
6912	8984	11	of	of	IN
6912	8984	12	sugar	sugar	NN
6912	8984	13	make	make	VB
6912	8984	14	?	?	.
6912	8985	1	What	what	WP
6912	8985	2	is	be	VBZ
6912	8985	3	the	the	DT
6912	8985	4	cost	cost	NN
6912	8985	5	per	per	IN
6912	8985	6	pound	pound	NN
6912	8985	7	of	of	IN
6912	8985	8	homemade	homemade	JJ
6912	8985	9	fudge	fudge	NN
6912	8985	10	?	?	.
6912	8986	1	APPENDIX	APPENDIX	NNP
6912	8986	2	SUGGESTIONS	suggestion	NNS
6912	8986	3	FOR	for	IN
6912	8986	4	TEACHING	teaching	NN
6912	8986	5	In	in	IN
6912	8986	6	using	use	VBG
6912	8986	7	this	this	DT
6912	8986	8	text	text	NN
6912	8986	9	,	,	,
6912	8986	10	the	the	DT
6912	8986	11	teacher	teacher	NN
6912	8986	12	may	may	MD
6912	8986	13	follow	follow	VB
6912	8986	14	the	the	DT
6912	8986	15	_	_	NNP
6912	8986	16	order	order	NN
6912	8986	17	_	_	NNP
6912	8986	18	of	of	IN
6912	8986	19	_	_	NNP
6912	8986	20	presenting	present	VBG
6912	8986	21	_	_	NNP
6912	8986	22	a	a	DT
6912	8986	23	lesson	lesson	NN
6912	8986	24	which	which	WDT
6912	8986	25	she	-PRON-	PRP
6912	8986	26	considers	consider	VBZ
6912	8986	27	most	most	RBS
6912	8986	28	satisfactory	satisfactory	JJ
6912	8986	29	.	.	.
6912	8987	1	She	-PRON-	PRP
6912	8987	2	may	may	MD
6912	8987	3	prefer	prefer	VB
6912	8987	4	to	to	TO
6912	8987	5	preface	preface	VB
6912	8987	6	processes	process	NNS
6912	8987	7	of	of	IN
6912	8987	8	cooking	cook	VBG
6912	8987	9	with	with	IN
6912	8987	10	a	a	DT
6912	8987	11	discussion	discussion	NN
6912	8987	12	of	of	IN
6912	8987	13	foods	food	NNS
6912	8987	14	and	and	CC
6912	8987	15	reasons	reason	NNS
6912	8987	16	for	for	IN
6912	8987	17	the	the	DT
6912	8987	18	steps	step	NNS
6912	8987	19	involved	involve	VBN
6912	8987	20	in	in	IN
6912	8987	21	the	the	DT
6912	8987	22	processes	process	NNS
6912	8987	23	,	,	,
6912	8987	24	or	or	CC
6912	8987	25	she	-PRON-	PRP
6912	8987	26	may	may	MD
6912	8987	27	consider	consider	VB
6912	8987	28	it	-PRON-	PRP
6912	8987	29	advisable	advisable	JJ
6912	8987	30	to	to	TO
6912	8987	31	have	have	VB
6912	8987	32	the	the	DT
6912	8987	33	pupils	pupil	NNS
6912	8987	34	do	do	VB
6912	8987	35	the	the	DT
6912	8987	36	cooking	cooking	NN
6912	8987	37	and	and	CC
6912	8987	38	discuss	discuss	VB
6912	8987	39	foods	food	NNS
6912	8987	40	and	and	CC
6912	8987	41	methods	method	NNS
6912	8987	42	later	later	RB
6912	8987	43	.	.	.
6912	8988	1	In	in	IN
6912	8988	2	case	case	NN
6912	8988	3	both	both	CC
6912	8988	4	the	the	DT
6912	8988	5	so	so	RB
6912	8988	6	-	-	HYPH
6912	8988	7	called	call	VBN
6912	8988	8	"	"	``
6912	8988	9	theory	theory	NN
6912	8988	10	"	"	''
6912	8988	11	and	and	CC
6912	8988	12	practical	practical	JJ
6912	8988	13	work	work	NN
6912	8988	14	are	be	VBP
6912	8988	15	undertaken	undertake	VBN
6912	8988	16	in	in	IN
6912	8988	17	the	the	DT
6912	8988	18	same	same	JJ
6912	8988	19	lesson	lesson	NN
6912	8988	20	,	,	,
6912	8988	21	the	the	DT
6912	8988	22	time	time	NN
6912	8988	23	required	require	VBN
6912	8988	24	to	to	TO
6912	8988	25	cook	cook	VB
6912	8988	26	the	the	DT
6912	8988	27	food	food	NN
6912	8988	28	often	often	RB
6912	8988	29	determines	determine	VBZ
6912	8988	30	the	the	DT
6912	8988	31	order	order	NN
6912	8988	32	of	of	IN
6912	8988	33	the	the	DT
6912	8988	34	lesson	lesson	NN
6912	8988	35	.	.	.
6912	8989	1	In	in	IN
6912	8989	2	either	either	DT
6912	8989	3	case	case	NN
6912	8989	4	,	,	,
6912	8989	5	this	this	DT
6912	8989	6	text	text	NN
6912	8989	7	may	may	MD
6912	8989	8	be	be	VB
6912	8989	9	used	use	VBN
6912	8989	10	to	to	TO
6912	8989	11	advantage	advantage	VB
6912	8989	12	.	.	.
6912	8990	1	Although	although	IN
6912	8990	2	recipes	recipe	NNS
6912	8990	3	in	in	IN
6912	8990	4	definitely	definitely	RB
6912	8990	5	stated	state	VBN
6912	8990	6	form	form	NN
6912	8990	7	appear	appear	VBP
6912	8990	8	in	in	IN
6912	8990	9	the	the	DT
6912	8990	10	book	book	NN
6912	8990	11	,	,	,
6912	8990	12	the	the	DT
6912	8990	13	teacher	teacher	NN
6912	8990	14	need	nee	MD
6912	8990	15	not	not	RB
6912	8990	16	refer	refer	VB
6912	8990	17	to	to	IN
6912	8990	18	them	-PRON-	PRP
6912	8990	19	in	in	IN
6912	8990	20	class	class	NN
6912	8990	21	,	,	,
6912	8990	22	or	or	CC
6912	8990	23	place	place	VB
6912	8990	24	them	-PRON-	PRP
6912	8990	25	upon	upon	IN
6912	8990	26	the	the	DT
6912	8990	27	board	board	NN
6912	8990	28	previous	previous	JJ
6912	8990	29	to	to	IN
6912	8990	30	the	the	DT
6912	8990	31	lesson	lesson	NN
6912	8990	32	.	.	.
6912	8991	1	She	-PRON-	PRP
6912	8991	2	may	may	MD
6912	8991	3	prefer	prefer	VB
6912	8991	4	to	to	TO
6912	8991	5	lead	lead	VB
6912	8991	6	the	the	DT
6912	8991	7	pupils	pupil	NNS
6912	8991	8	to	to	TO
6912	8991	9	develop	develop	VB
6912	8991	10	a	a	DT
6912	8991	11	recipe	recipe	NN
6912	8991	12	.	.	.
6912	8992	1	The	the	DT
6912	8992	2	latter	latter	JJ
6912	8992	3	method	method	NN
6912	8992	4	is	be	VBZ
6912	8992	5	valuable	valuable	JJ
6912	8992	6	in	in	IN
6912	8992	7	training	train	VBG
6912	8992	8	pupils	pupil	NNS
6912	8992	9	to	to	TO
6912	8992	10	know	know	VB
6912	8992	11	the	the	DT
6912	8992	12	proper	proper	JJ
6912	8992	13	quantity	quantity	NN
6912	8992	14	of	of	IN
6912	8992	15	food	food	NN
6912	8992	16	materials	material	NNS
6912	8992	17	to	to	TO
6912	8992	18	combine	combine	VB
6912	8992	19	for	for	IN
6912	8992	20	practical	practical	JJ
6912	8992	21	_	_	NNP
6912	8992	22	recipe	recipe	NN
6912	8992	23	making	make	VBG
6912	8992	24	_	_	NNP
6912	8992	25	,	,	,
6912	8992	26	and	and	CC
6912	8992	27	to	to	TO
6912	8992	28	know	know	VB
6912	8992	29	how	how	WRB
6912	8992	30	to	to	IN
6912	8992	31	_	_	NNP
6912	8992	32	substitute	substitute	NN
6912	8992	33	_	_	NNP
6912	8992	34	one	one	CD
6912	8992	35	food	food	NN
6912	8992	36	material	material	NN
6912	8992	37	for	for	IN
6912	8992	38	another	another	DT
6912	8992	39	.	.	.
6912	8993	1	The	the	DT
6912	8993	2	_	_	NNP
6912	8993	3	relation	relation	NN
6912	8993	4	_	_	NNP
6912	8993	5	of	of	IN
6912	8993	6	one	one	CD
6912	8993	7	recipe	recipe	NN
6912	8993	8	to	to	IN
6912	8993	9	another	another	DT
6912	8993	10	is	be	VBZ
6912	8993	11	shown	show	VBN
6912	8993	12	in	in	IN
6912	8993	13	this	this	DT
6912	8993	14	text	text	NN
6912	8993	15	and	and	CC
6912	8993	16	should	should	MD
6912	8993	17	be	be	VB
6912	8993	18	constantly	constantly	RB
6912	8993	19	emphasized	emphasize	VBN
6912	8993	20	.	.	.
6912	8994	1	The	the	DT
6912	8994	2	pupils	pupil	NNS
6912	8994	3	should	should	MD
6912	8994	4	be	be	VB
6912	8994	5	made	make	VBN
6912	8994	6	to	to	TO
6912	8994	7	understand	understand	VB
6912	8994	8	that	that	IN
6912	8994	9	there	there	EX
6912	8994	10	are	be	VBP
6912	8994	11	a	a	DT
6912	8994	12	few	few	JJ
6912	8994	13	basic	basic	JJ
6912	8994	14	recipes	recipe	NNS
6912	8994	15	from	from	IN
6912	8994	16	which	which	WDT
6912	8994	17	many	many	JJ
6912	8994	18	may	may	MD
6912	8994	19	be	be	VB
6912	8994	20	developed	develop	VBN
6912	8994	21	.	.	.
6912	8995	1	Much	much	JJ
6912	8995	2	attention	attention	NN
6912	8995	3	should	should	MD
6912	8995	4	be	be	VB
6912	8995	5	given	give	VBN
6912	8995	6	to	to	IN
6912	8995	7	the	the	DT
6912	8995	8	_	_	NNP
6912	8995	9	cost	cost	NN
6912	8995	10	_	_	NNP
6912	8995	11	of	of	IN
6912	8995	12	foods	food	NNS
6912	8995	13	.	.	.
6912	8996	1	At	at	IN
6912	8996	2	frequent	frequent	JJ
6912	8996	3	intervals	interval	NNS
6912	8996	4	,	,	,
6912	8996	5	pupils	pupil	NNS
6912	8996	6	should	should	MD
6912	8996	7	be	be	VB
6912	8996	8	required	require	VBN
6912	8996	9	to	to	TO
6912	8996	10	compute	compute	VB
6912	8996	11	the	the	DT
6912	8996	12	cost	cost	NN
6912	8996	13	of	of	IN
6912	8996	14	particular	particular	JJ
6912	8996	15	dishes	dish	NNS
6912	8996	16	or	or	CC
6912	8996	17	of	of	IN
6912	8996	18	entire	entire	JJ
6912	8996	19	meals	meal	NNS
6912	8996	20	.	.	.
6912	8997	1	The	the	DT
6912	8997	2	_	_	NNP
6912	8997	3	buying	buying	NN
6912	8997	4	_	_	NNP
6912	8997	5	of	of	IN
6912	8997	6	foods	food	NNS
6912	8997	7	by	by	IN
6912	8997	8	the	the	DT
6912	8997	9	pupils	pupil	NNS
6912	8997	10	is	be	VBZ
6912	8997	11	most	most	RBS
6912	8997	12	valuable	valuable	JJ
6912	8997	13	.	.	.
6912	8998	1	In	in	IN
6912	8998	2	table	table	NN
6912	8998	3	service	service	NN
6912	8998	4	lessons	lesson	NNS
6912	8998	5	,	,	,
6912	8998	6	it	-PRON-	PRP
6912	8998	7	is	be	VBZ
6912	8998	8	advisable	advisable	JJ
6912	8998	9	to	to	TO
6912	8998	10	have	have	VB
6912	8998	11	the	the	DT
6912	8998	12	pupils	pupil	NNS
6912	8998	13	not	not	RB
6912	8998	14	only	only	RB
6912	8998	15	plan	plan	NN
6912	8998	16	and	and	CC
6912	8998	17	cook	cook	VB
6912	8998	18	foods	food	NNS
6912	8998	19	but	but	CC
6912	8998	20	,	,	,
6912	8998	21	when	when	WRB
6912	8998	22	possible	possible	JJ
6912	8998	23	,	,	,
6912	8998	24	buy	buy	VB
6912	8998	25	them	-PRON-	PRP
6912	8998	26	.	.	.
6912	8999	1	In	in	IN
6912	8999	2	teaching	teach	VBG
6912	8999	3	_	_	NNP
6912	8999	4	table	table	NN
6912	8999	5	service	service	NN
6912	8999	6	lessons	lesson	NNS
6912	8999	7	_	_	NNP
6912	8999	8	,	,	,
6912	8999	9	the	the	DT
6912	8999	10	greatest	great	JJS
6912	8999	11	care	care	NN
6912	8999	12	should	should	MD
6912	8999	13	be	be	VB
6912	8999	14	taken	take	VBN
6912	8999	15	to	to	TO
6912	8999	16	adapt	adapt	VB
6912	8999	17	the	the	DT
6912	8999	18	lessons	lesson	NNS
6912	8999	19	to	to	IN
6912	8999	20	the	the	DT
6912	8999	21	standard	standard	NN
6912	8999	22	of	of	IN
6912	8999	23	living	living	NN
6912	8999	24	of	of	IN
6912	8999	25	the	the	DT
6912	8999	26	pupils	pupil	NNS
6912	8999	27	.	.	.
6912	9000	1	In	in	IN
6912	9000	2	communities	community	NNS
6912	9000	3	where	where	WRB
6912	9000	4	the	the	DT
6912	9000	5	equipment	equipment	NN
6912	9000	6	for	for	IN
6912	9000	7	serving	serve	VBG
6912	9000	8	foods	food	NNS
6912	9000	9	is	be	VBZ
6912	9000	10	most	most	RBS
6912	9000	11	meagre	meagre	JJ
6912	9000	12	,	,	,
6912	9000	13	a	a	DT
6912	9000	14	special	special	JJ
6912	9000	15	effort	effort	NN
6912	9000	16	should	should	MD
6912	9000	17	be	be	VB
6912	9000	18	made	make	VBN
6912	9000	19	to	to	TO
6912	9000	20	make	make	VB
6912	9000	21	the	the	DT
6912	9000	22	best	good	JJS
6912	9000	23	use	use	NN
6912	9000	24	of	of	IN
6912	9000	25	such	such	JJ
6912	9000	26	dishes	dish	NNS
6912	9000	27	and	and	CC
6912	9000	28	furnishings	furnishing	NNS
6912	9000	29	as	as	IN
6912	9000	30	are	be	VBP
6912	9000	31	found	find	VBN
6912	9000	32	in	in	IN
6912	9000	33	the	the	DT
6912	9000	34	homes	home	NNS
6912	9000	35	of	of	IN
6912	9000	36	the	the	DT
6912	9000	37	pupils	pupil	NNS
6912	9000	38	.	.	.
6912	9001	1	Serving	serve	VBG
6912	9001	2	meals	meal	NNS
6912	9001	3	in	in	IN
6912	9001	4	a	a	DT
6912	9001	5	more	more	RBR
6912	9001	6	pleasing	pleasing	JJ
6912	9001	7	way	way	NN
6912	9001	8	with	with	IN
6912	9001	9	more	more	RBR
6912	9001	10	adequate	adequate	JJ
6912	9001	11	(	(	-LRB-
6912	9001	12	but	but	CC
6912	9001	13	not	not	RB
6912	9001	14	elaborate	elaborate	JJ
6912	9001	15	)	)	-RRB-
6912	9001	16	equipment	equipment	NN
6912	9001	17	should	should	MD
6912	9001	18	also	also	RB
6912	9001	19	be	be	VB
6912	9001	20	taught	teach	VBN
6912	9001	21	.	.	.
6912	9002	1	Methods	method	NNS
6912	9002	2	of	of	IN
6912	9002	3	serving	serve	VBG
6912	9002	4	without	without	IN
6912	9002	5	a	a	DT
6912	9002	6	maid	maid	NN
6912	9002	7	meet	meet	NN
6912	9002	8	best	good	JJS
6912	9002	9	the	the	DT
6912	9002	10	needs	need	NNS
6912	9002	11	of	of	IN
6912	9002	12	most	most	JJS
6912	9002	13	pupils	pupil	NNS
6912	9002	14	of	of	IN
6912	9002	15	the	the	DT
6912	9002	16	public	public	JJ
6912	9002	17	schools	school	NNS
6912	9002	18	.	.	.
6912	9003	1	The	the	DT
6912	9003	2	cooking	cooking	NN
6912	9003	3	of	of	IN
6912	9003	4	foods	food	NNS
6912	9003	5	by	by	IN
6912	9003	6	each	each	DT
6912	9003	7	pupil	pupil	NN
6912	9003	8	in	in	IN
6912	9003	9	_	_	NNP
6912	9003	10	family	family	NN
6912	9003	11	quantity	quantity	NN
6912	9003	12	_	_	NNP
6912	9003	13	rather	rather	RB
6912	9003	14	than	than	IN
6912	9003	15	in	in	IN
6912	9003	16	individual	individual	JJ
6912	9003	17	amount	amount	NN
6912	9003	18	is	be	VBZ
6912	9003	19	valuable	valuable	JJ
6912	9003	20	.	.	.
6912	9004	1	To	to	TO
6912	9004	2	do	do	VB
6912	9004	3	this	this	DT
6912	9004	4	some	some	DT
6912	9004	5	practical	practical	JJ
6912	9004	6	way	way	NN
6912	9004	7	of	of	IN
6912	9004	8	disposing	dispose	VBG
6912	9004	9	of	of	IN
6912	9004	10	the	the	DT
6912	9004	11	cooked	cooked	JJ
6912	9004	12	products	product	NNS
6912	9004	13	must	must	MD
6912	9004	14	be	be	VB
6912	9004	15	arranged	arrange	VBN
6912	9004	16	.	.	.
6912	9005	1	The	the	DT
6912	9005	2	lunch	lunch	NN
6912	9005	3	rooms	room	NNS
6912	9005	4	of	of	IN
6912	9005	5	the	the	DT
6912	9005	6	school	school	NN
6912	9005	7	may	may	MD
6912	9005	8	serve	serve	VB
6912	9005	9	as	as	IN
6912	9005	10	the	the	DT
6912	9005	11	means	mean	NNS
6912	9005	12	of	of	IN
6912	9005	13	disposal	disposal	NN
6912	9005	14	.	.	.
6912	9006	1	In	in	IN
6912	9006	2	case	case	NN
6912	9006	3	the	the	DT
6912	9006	4	pupils	pupil	NNS
6912	9006	5	of	of	IN
6912	9006	6	a	a	DT
6912	9006	7	school	school	NN
6912	9006	8	cook	cook	NN
6912	9006	9	for	for	IN
6912	9006	10	the	the	DT
6912	9006	11	lunch	lunch	NN
6912	9006	12	room	room	NN
6912	9006	13	,	,	,
6912	9006	14	the	the	DT
6912	9006	15	greatest	great	JJS
6912	9006	16	care	care	NN
6912	9006	17	needs	need	VBZ
6912	9006	18	to	to	TO
6912	9006	19	be	be	VB
6912	9006	20	exercised	exercise	VBN
6912	9006	21	by	by	IN
6912	9006	22	the	the	DT
6912	9006	23	teacher	teacher	NN
6912	9006	24	to	to	TO
6912	9006	25	place	place	VB
6912	9006	26	the	the	DT
6912	9006	27	responsibility	responsibility	NN
6912	9006	28	of	of	IN
6912	9006	29	preparing	prepare	VBG
6912	9006	30	a	a	DT
6912	9006	31	salable	salable	JJ
6912	9006	32	product	product	NN
6912	9006	33	upon	upon	IN
6912	9006	34	the	the	DT
6912	9006	35	pupil	pupil	NN
6912	9006	36	.	.	.
6912	9007	1	Too	too	RB
6912	9007	2	much	much	JJ
6912	9007	3	assistance	assistance	NN
6912	9007	4	on	on	IN
6912	9007	5	the	the	DT
6912	9007	6	part	part	NN
6912	9007	7	of	of	IN
6912	9007	8	the	the	DT
6912	9007	9	teacher	teacher	NN
6912	9007	10	in	in	IN
6912	9007	11	directing	direct	VBG
6912	9007	12	the	the	DT
6912	9007	13	pupils	pupil	NNS
6912	9007	14	'	'	POS
6912	9007	15	work	work	NN
6912	9007	16	and	and	CC
6912	9007	17	in	in	IN
6912	9007	18	deciding	decide	VBG
6912	9007	19	when	when	WRB
6912	9007	20	a	a	DT
6912	9007	21	food	food	NN
6912	9007	22	is	be	VBZ
6912	9007	23	sufficiently	sufficiently	RB
6912	9007	24	cooked	cook	VBN
6912	9007	25	or	or	CC
6912	9007	26	baked	bake	VBN
6912	9007	27	,	,	,
6912	9007	28	may	may	MD
6912	9007	29	interfere	interfere	VB
6912	9007	30	in	in	IN
6912	9007	31	developing	develop	VBG
6912	9007	32	initiative	initiative	NN
6912	9007	33	in	in	IN
6912	9007	34	pupils,--one	pupils,--one	NN
6912	9007	35	of	of	IN
6912	9007	36	the	the	DT
6912	9007	37	aims	aim	NNS
6912	9007	38	to	to	TO
6912	9007	39	be	be	VB
6912	9007	40	accomplished	accomplish	VBN
6912	9007	41	in	in	IN
6912	9007	42	education	education	NN
6912	9007	43	.	.	.
6912	9008	1	The	the	DT
6912	9008	2	plan	plan	NN
6912	9008	3	of	of	IN
6912	9008	4	having	have	VBG
6912	9008	5	each	each	DT
6912	9008	6	pupil	pupil	NN
6912	9008	7	prepare	prepare	VB
6912	9008	8	a	a	DT
6912	9008	9	food	food	NN
6912	9008	10	for	for	IN
6912	9008	11	the	the	DT
6912	9008	12	first	first	JJ
6912	9008	13	time	time	NN
6912	9008	14	in	in	IN
6912	9008	15	individual	individual	JJ
6912	9008	16	quantity	quantity	NN
6912	9008	17	and	and	CC
6912	9008	18	then	then	RB
6912	9008	19	later	later	RB
6912	9008	20	in	in	IN
6912	9008	21	family	family	NN
6912	9008	22	quantity	quantity	NN
6912	9008	23	for	for	IN
6912	9008	24	the	the	DT
6912	9008	25	lunch	lunch	NN
6912	9008	26	room	room	NN
6912	9008	27	has	have	VBZ
6912	9008	28	proved	prove	VBN
6912	9008	29	satisfactory	satisfactory	JJ
6912	9008	30	in	in	IN
6912	9008	31	some	some	DT
6912	9008	32	cases	case	NNS
6912	9008	33	.	.	.
6912	9009	1	This	this	DT
6912	9009	2	text	text	NN
6912	9009	3	furnishes	furnish	VBZ
6912	9009	4	material	material	NN
6912	9009	5	for	for	IN
6912	9009	6	a	a	DT
6912	9009	7	_	_	NNP
6912	9009	8	year	year	NN
6912	9009	9	's	's	POS
6912	9009	10	_	_	NNP
6912	9009	11	work	work	NN
6912	9009	12	,	,	,
6912	9009	13	if	if	IN
6912	9009	14	five	five	CD
6912	9009	15	lessons	lesson	NNS
6912	9009	16	per	per	IN
6912	9009	17	week	week	NN
6912	9009	18	(	(	-LRB-
6912	9009	19	at	at	IN
6912	9009	20	least	least	RBS
6912	9009	21	ninety	ninety	CD
6912	9009	22	minutes	minute	NNS
6912	9009	23	in	in	IN
6912	9009	24	length	length	NN
6912	9009	25	)	)	-RRB-
6912	9009	26	are	be	VBP
6912	9009	27	given	give	VBN
6912	9009	28	;	;	:
6912	9009	29	or	or	CC
6912	9009	30	for	for	IN
6912	9009	31	_	_	NNP
6912	9009	32	two	two	CD
6912	9009	33	years	year	NNS
6912	9009	34	'	'	POS
6912	9009	35	_	_	NNP
6912	9009	36	work	work	NN
6912	9009	37	,	,	,
6912	9009	38	if	if	IN
6912	9009	39	the	the	DT
6912	9009	40	curriculum	curriculum	NN
6912	9009	41	provides	provide	VBZ
6912	9009	42	for	for	IN
6912	9009	43	but	but	CC
6912	9009	44	two	two	CD
6912	9009	45	or	or	CC
6912	9009	46	three	three	CD
6912	9009	47	lessons	lesson	NNS
6912	9009	48	per	per	IN
6912	9009	49	week	week	NN
6912	9009	50	.	.	.
6912	9010	1	If	if	IN
6912	9010	2	it	-PRON-	PRP
6912	9010	3	is	be	VBZ
6912	9010	4	necessary	necessary	JJ
6912	9010	5	to	to	TO
6912	9010	6	arrange	arrange	VB
6912	9010	7	a	a	DT
6912	9010	8	shorter	short	JJR
6912	9010	9	course	course	NN
6912	9010	10	,	,	,
6912	9010	11	certain	certain	JJ
6912	9010	12	lessons	lesson	NNS
6912	9010	13	may	may	MD
6912	9010	14	be	be	VB
6912	9010	15	omitted	omit	VBN
6912	9010	16	or	or	CC
6912	9010	17	assigned	assign	VBN
6912	9010	18	for	for	IN
6912	9010	19	home	home	NN
6912	9010	20	work	work	NN
6912	9010	21	,	,	,
6912	9010	22	or	or	CC
6912	9010	23	lessons	lesson	NNS
6912	9010	24	may	may	MD
6912	9010	25	be	be	VB
6912	9010	26	combined	combine	VBN
6912	9010	27	.	.	.
6912	9011	1	If	if	IN
6912	9011	2	the	the	DT
6912	9011	3	teacher	teacher	NN
6912	9011	4	wishes	wish	VBZ
6912	9011	5	to	to	IN
6912	9011	6	_	_	NNP
6912	9011	7	correlate	correlate	JJ
6912	9011	8	_	_	NNP
6912	9011	9	food	food	NN
6912	9011	10	study	study	NN
6912	9011	11	with	with	IN
6912	9011	12	some	some	DT
6912	9011	13	other	other	JJ
6912	9011	14	subject	subject	NN
6912	9011	15	such	such	JJ
6912	9011	16	as	as	IN
6912	9011	17	general	general	JJ
6912	9011	18	science	science	NN
6912	9011	19	,	,	,
6912	9011	20	or	or	CC
6912	9011	21	physiology	physiology	NN
6912	9011	22	,	,	,
6912	9011	23	chemistry	chemistry	NN
6912	9011	24	,	,	,
6912	9011	25	or	or	CC
6912	9011	26	physics	physics	NN
6912	9011	27	,	,	,
6912	9011	28	the	the	DT
6912	9011	29	time	time	NN
6912	9011	30	may	may	MD
6912	9011	31	be	be	VB
6912	9011	32	extended	extend	VBN
6912	9011	33	,	,	,
6912	9011	34	or	or	CC
6912	9011	35	the	the	DT
6912	9011	36	order	order	NN
6912	9011	37	of	of	IN
6912	9011	38	work	work	NN
6912	9011	39	may	may	MD
6912	9011	40	be	be	VB
6912	9011	41	changed	change	VBN
6912	9011	42	to	to	TO
6912	9011	43	fit	fit	VB
6912	9011	44	the	the	DT
6912	9011	45	particular	particular	JJ
6912	9011	46	requirements	requirement	NNS
6912	9011	47	.	.	.
6912	9012	1	Because	because	IN
6912	9012	2	many	many	JJ
6912	9012	3	of	of	IN
6912	9012	4	the	the	DT
6912	9012	5	lessons	lesson	NNS
6912	9012	6	of	of	IN
6912	9012	7	the	the	DT
6912	9012	8	first	first	JJ
6912	9012	9	eight	eight	CD
6912	9012	10	divisions	division	NNS
6912	9012	11	treat	treat	NN
6912	9012	12	of	of	IN
6912	9012	13	the	the	DT
6912	9012	14	uses	use	NNS
6912	9012	15	of	of	IN
6912	9012	16	the	the	DT
6912	9012	17	foods	food	NNS
6912	9012	18	in	in	IN
6912	9012	19	the	the	DT
6912	9012	20	body	body	NN
6912	9012	21	,	,	,
6912	9012	22	they	-PRON-	PRP
6912	9012	23	are	be	VBP
6912	9012	24	especially	especially	RB
6912	9012	25	good	good	JJ
6912	9012	26	for	for	IN
6912	9012	27	correlation	correlation	NN
6912	9012	28	with	with	IN
6912	9012	29	physiology	physiology	NN
6912	9012	30	.	.	.
6912	9013	1	The	the	DT
6912	9013	2	remaining	remain	VBG
6912	9013	3	lessons	lesson	NNS
6912	9013	4	,	,	,
6912	9013	5	many	many	DT
6912	9013	6	of	of	IN
6912	9013	7	which	which	WDT
6912	9013	8	emphasize	emphasize	VBP
6912	9013	9	food	food	NN
6912	9013	10	composition	composition	NN
6912	9013	11	,	,	,
6912	9013	12	may	may	MD
6912	9013	13	be	be	VB
6912	9013	14	correlated	correlate	VBN
6912	9013	15	to	to	TO
6912	9013	16	advantage	advantage	VB
6912	9013	17	with	with	IN
6912	9013	18	chemistry	chemistry	NN
6912	9013	19	.	.	.
6912	9014	1	If	if	IN
6912	9014	2	for	for	IN
6912	9014	3	any	any	DT
6912	9014	4	reason	reason	NN
6912	9014	5	an	an	DT
6912	9014	6	entire	entire	JJ
6912	9014	7	semester	semester	NN
6912	9014	8	's	's	POS
6912	9014	9	work	work	NN
6912	9014	10	is	be	VBZ
6912	9014	11	to	to	TO
6912	9014	12	be	be	VB
6912	9014	13	devoted	devote	VBN
6912	9014	14	to	to	IN
6912	9014	15	table	table	NN
6912	9014	16	service	service	NN
6912	9014	17	,	,	,
6912	9014	18	including	include	VBG
6912	9014	19	the	the	DT
6912	9014	20	planning	planning	NN
6912	9014	21	,	,	,
6912	9014	22	buying	buying	NN
6912	9014	23	,	,	,
6912	9014	24	cooking	cooking	NN
6912	9014	25	,	,	,
6912	9014	26	and	and	CC
6912	9014	27	serving	serve	VBG
6912	9014	28	of	of	IN
6912	9014	29	foods	food	NNS
6912	9014	30	and	and	CC
6912	9014	31	determining	determine	VBG
6912	9014	32	the	the	DT
6912	9014	33	cost	cost	NN
6912	9014	34	and	and	CC
6912	9014	35	computing	compute	VBG
6912	9014	36	the	the	DT
6912	9014	37	calorific	calorific	JJ
6912	9014	38	value	value	NN
6912	9014	39	of	of	IN
6912	9014	40	the	the	DT
6912	9014	41	foods	food	NNS
6912	9014	42	,	,	,
6912	9014	43	the	the	DT
6912	9014	44	material	material	NN
6912	9014	45	found	find	VBD
6912	9014	46	in	in	IN
6912	9014	47	_	_	NNP
6912	9014	48	Related	Related	NNP
6912	9014	49	Work_--the	work_--the	DT
6912	9014	50	lessons	lesson	NNS
6912	9014	51	placed	place	VBN
6912	9014	52	at	at	IN
6912	9014	53	the	the	DT
6912	9014	54	end	end	NN
6912	9014	55	of	of	IN
6912	9014	56	each	each	DT
6912	9014	57	division	division	NN
6912	9014	58	--	--	:
6912	9014	59	will	will	MD
6912	9014	60	be	be	VB
6912	9014	61	found	find	VBN
6912	9014	62	adequate	adequate	JJ
6912	9014	63	for	for	IN
6912	9014	64	such	such	PDT
6912	9014	65	a	a	DT
6912	9014	66	course	course	NN
6912	9014	67	.	.	.
6912	9015	1	BOOKS	BOOKS	NNP
6912	9015	2	FOR	for	IN
6912	9015	3	REFERENCE	REFERENCE	NNP
6912	9015	4	_	_	NNP
6912	9015	5	Bevier	Bevier	NNP
6912	9015	6	and	and	CC
6912	9015	7	Van	Van	NNP
6912	9015	8	Meter	Meter	NNP
6912	9015	9	_	_	NNP
6912	9015	10	:	:	:
6912	9015	11	Selection	Selection	NNP
6912	9015	12	and	and	CC
6912	9015	13	Preparation	Preparation	NNP
6912	9015	14	of	of	IN
6912	9015	15	Food	Food	NNP
6912	9015	16	.	.	.
6912	9016	1	_	_	NNP
6912	9016	2	Brechner	Brechner	NNP
6912	9016	3	_	_	NNP
6912	9016	4	:	:	:
6912	9016	5	Household	Household	NNP
6912	9016	6	Physics	Physics	NNP
6912	9016	7	.	.	.
6912	9017	1	_	_	NNP
6912	9017	2	Brownlee	Brownlee	NNP
6912	9017	3	and	and	CC
6912	9017	4	Others	Others	NNPS
6912	9017	5	_	_	NNP
6912	9017	6	:	:	:
6912	9017	7	Chemistry	chemistry	NN
6912	9017	8	of	of	IN
6912	9017	9	Common	common	JJ
6912	9017	10	Things	thing	NNS
6912	9017	11	.	.	.
6912	9018	1	_	_	NNP
6912	9018	2	Buchanan	Buchanan	NNP
6912	9018	3	_	_	NNP
6912	9018	4	:	:	:
6912	9018	5	Household	Household	NNP
6912	9018	6	Bacteriology	Bacteriology	NNP
6912	9018	7	.	.	.
6912	9019	1	_	_	NNP
6912	9019	2	Child	Child	NNP
6912	9019	3	Health	Health	NNP
6912	9019	4	Organization	Organization	NNP
6912	9019	5	of	of	IN
6912	9019	6	America	America	NNP
6912	9019	7	_	_	NNP
6912	9019	8	:	:	:
6912	9019	9	Pamphlets	pamphlet	NNS
6912	9019	10	.	.	.
6912	9020	1	_	_	NNP
6912	9020	2	Cooley	Cooley	NNP
6912	9020	3	and	and	CC
6912	9020	4	Others	Others	NNPS
6912	9020	5	_	_	NNP
6912	9020	6	:	:	:
6912	9020	7	Teaching	Teaching	NNP
6912	9020	8	Home	Home	NNP
6912	9020	9	Economics	Economics	NNP
6912	9020	10	.	.	.
6912	9021	1	_	_	NNP
6912	9021	2	Conn	Conn	NNP
6912	9021	3	_	_	NNP
6912	9021	4	:	:	:
6912	9021	5	Bacteria	Bacteria	NNP
6912	9021	6	,	,	,
6912	9021	7	Yeasts	Yeasts	NNPS
6912	9021	8	,	,	,
6912	9021	9	and	and	CC
6912	9021	10	Molds	Molds	NNPS
6912	9021	11	in	in	IN
6912	9021	12	the	the	DT
6912	9021	13	Home	home	NN
6912	9021	14	.	.	.
6912	9022	1	_	_	NNP
6912	9022	2	Department	Department	NNP
6912	9022	3	of	of	IN
6912	9022	4	Household	Household	NNP
6912	9022	5	Science	Science	NNP
6912	9022	6	,	,	,
6912	9022	7	University	University	NNP
6912	9022	8	of	of	IN
6912	9022	9	Illinois	Illinois	NNP
6912	9022	10	_	_	NNP
6912	9022	11	:	:	:
6912	9022	12	Principles	principle	NNS
6912	9022	13	of	of	IN
6912	9022	14	Jelly	Jelly	NNP
6912	9022	15	-	-	HYPH
6912	9022	16	Making	Making	NNP
6912	9022	17	(	(	-LRB-
6912	9022	18	Bulletin	Bulletin	NNP
6912	9022	19	)	)	-RRB-
6912	9022	20	.	.	.
6912	9023	1	_	_	NNP
6912	9023	2	Farmer	Farmer	NNP
6912	9023	3	_	_	NNP
6912	9023	4	:	:	:
6912	9023	5	Food	Food	NNP
6912	9023	6	and	and	CC
6912	9023	7	Cookery	Cookery	NNP
6912	9023	8	for	for	IN
6912	9023	9	the	the	DT
6912	9023	10	Sick	Sick	NNP
6912	9023	11	and	and	CC
6912	9023	12	the	the	DT
6912	9023	13	Convalescent	Convalescent	NNP
6912	9023	14	.	.	.
6912	9024	1	_	_	NNP
6912	9024	2	Farmer	Farmer	NNP
6912	9024	3	_	_	NNP
6912	9024	4	:	:	:
6912	9024	5	The	the	DT
6912	9024	6	Boston	Boston	NNP
6912	9024	7	Cooking	Cooking	NNP
6912	9024	8	School	School	NNP
6912	9024	9	Cook	Cook	NNP
6912	9024	10	Book	Book	NNP
6912	9024	11	.	.	.
6912	9025	1	_	_	NNP
6912	9025	2	Hill	Hill	NNP
6912	9025	3	_	_	NNP
6912	9025	4	:	:	:
6912	9025	5	Cooking	cook	VBG
6912	9025	6	for	for	IN
6912	9025	7	Two	two	CD
6912	9025	8	.	.	.
6912	9026	1	_	_	NNP
6912	9026	2	Hill	Hill	NNP
6912	9026	3	_	_	NNP
6912	9026	4	:	:	:
6912	9026	5	The	the	DT
6912	9026	6	Up	Up	NNP
6912	9026	7	-	-	HYPH
6912	9026	8	To	to	IN
6912	9026	9	-	-	HYPH
6912	9026	10	Date	Date	NNP
6912	9026	11	Waitress	Waitress	NNP
6912	9026	12	.	.	.
6912	9027	1	_	_	NNP
6912	9027	2	Holt	Holt	NNP
6912	9027	3	_	_	NNP
6912	9027	4	:	:	:
6912	9027	5	The	the	DT
6912	9027	6	Care	Care	NNP
6912	9027	7	and	and	CC
6912	9027	8	Feeding	feeding	NN
6912	9027	9	of	of	IN
6912	9027	10	Children	Children	NNP
6912	9027	11	.	.	.
6912	9028	1	_	_	NNP
6912	9028	2	Holt	Holt	NNP
6912	9028	3	and	and	CC
6912	9028	4	Sedgwick	Sedgwick	NNP
6912	9028	5	_	_	NNP
6912	9028	6	:	:	:
6912	9028	7	The	The	NNP
6912	9028	8	Human	Human	NNP
6912	9028	9	Mechanism	Mechanism	NNP
6912	9028	10	.	.	.
6912	9029	1	_	_	NNP
6912	9029	2	Holt	Holt	NNP
6912	9029	3	and	and	CC
6912	9029	4	Shaw	Shaw	NNP
6912	9029	5	_	_	NNP
6912	9029	6	:	:	:
6912	9029	7	Save	save	VB
6912	9029	8	the	the	DT
6912	9029	9	Babies	Babies	NNPS
6912	9029	10	,	,	,
6912	9029	11	Pamphlet	Pamphlet	NNP
6912	9029	12	.	.	.
6912	9030	1	_	_	NNP
6912	9030	2	Kansas	Kansas	NNP
6912	9030	3	Agricultural	Agricultural	NNP
6912	9030	4	College	College	NNP
6912	9030	5	_	_	NNP
6912	9030	6	:	:	:
6912	9030	7	Table	table	NN
6912	9030	8	Etiquette	Etiquette	NNP
6912	9030	9	and	and	CC
6912	9030	10	Table	Table	NNP
6912	9030	11	Service	Service	NNP
6912	9030	12	(	(	-LRB-
6912	9030	13	Bulletin	Bulletin	NNP
6912	9030	14	)	)	-RRB-
6912	9030	15	.	.	.
6912	9031	1	_	_	NNP
6912	9031	2	Lincoln	Lincoln	NNP
6912	9031	3	and	and	CC
6912	9031	4	Barrows	Barrows	NNPS
6912	9031	5	_	_	NNP
6912	9031	6	:	:	:
6912	9031	7	Home	Home	NNP
6912	9031	8	Science	Science	NNP
6912	9031	9	Cook	Cook	NNP
6912	9031	10	Book	Book	NNP
6912	9031	11	.	.	.
6912	9032	1	_	_	NNP
6912	9032	2	Lusk	Lusk	NNP
6912	9032	3	_	_	NNP
6912	9032	4	:	:	:
6912	9032	5	Elements	element	NNS
6912	9032	6	of	of	IN
6912	9032	7	the	the	DT
6912	9032	8	Science	Science	NNP
6912	9032	9	of	of	IN
6912	9032	10	Nutrition	Nutrition	NNP
6912	9032	11	.	.	.
6912	9033	1	_	_	NNP
6912	9033	2	Lusk	Lusk	NNP
6912	9033	3	_	_	NNP
6912	9033	4	:	:	:
6912	9033	5	Fundamental	fundamental	JJ
6912	9033	6	Basis	basis	NN
6912	9033	7	of	of	IN
6912	9033	8	Nutrition	nutrition	NN
6912	9033	9	.	.	.
6912	9034	1	_	_	NNP
6912	9034	2	McCollum	McCollum	NNP
6912	9034	3	_	_	NNP
6912	9034	4	:	:	:
6912	9034	5	The	the	DT
6912	9034	6	American	American	NNP
6912	9034	7	Home	Home	NNP
6912	9034	8	Diet	Diet	NNP
6912	9034	9	.	.	.
6912	9035	1	_	_	NNP
6912	9035	2	Mitchell	Mitchell	NNP
6912	9035	3	_	_	NNP
6912	9035	4	:	:	:
6912	9035	5	Fireless	Fireless	NNP
6912	9035	6	Cook	Cook	NNP
6912	9035	7	Book	Book	NNP
6912	9035	8	.	.	.
6912	9036	1	_	_	NNP
6912	9036	2	Pattee	Pattee	NNP
6912	9036	3	_	_	NNP
6912	9036	4	:	:	:
6912	9036	5	Practical	Practical	NNP
6912	9036	6	Dietetics	Dietetics	NNPS
6912	9036	7	.	.	.
6912	9037	1	_	_	NNP
6912	9037	2	Richards	Richards	NNP
6912	9037	3	,	,	,
6912	9037	4	Ellen	Ellen	NNP
6912	9037	5	H.	H.	NNP
6912	9037	6	_	_	NNP
6912	9037	7	:	:	:
6912	9037	8	The	the	DT
6912	9037	9	Cost	cost	NN
6912	9037	10	of	of	IN
6912	9037	11	Food	food	NN
6912	9037	12	.	.	.
6912	9038	1	_	_	NNP
6912	9038	2	Rose	Rose	NNP
6912	9038	3	_	_	NNP
6912	9038	4	:	:	:
6912	9038	5	Feeding	feed	VBG
6912	9038	6	the	the	DT
6912	9038	7	Family	Family	NNP
6912	9038	8	.	.	.
6912	9039	1	_	_	NNP
6912	9039	2	Rose	Rose	NNP
6912	9039	3	_	_	NNP
6912	9039	4	:	:	:
6912	9039	5	Laboratory	Laboratory	NNP
6912	9039	6	Handbook	Handbook	NNP
6912	9039	7	for	for	IN
6912	9039	8	Dietetics	Dietetics	NNPS
6912	9039	9	.	.	.
6912	9040	1	_	_	NNP
6912	9040	2	Sherman	Sherman	NNP
6912	9040	3	_	_	NNP
6912	9040	4	:	:	:
6912	9040	5	Chemistry	chemistry	NN
6912	9040	6	of	of	IN
6912	9040	7	Food	Food	NNP
6912	9040	8	and	and	CC
6912	9040	9	Nutrition	Nutrition	NNP
6912	9040	10	,	,	,
6912	9040	11	Second	Second	NNP
6912	9040	12	Edition	Edition	NNP
6912	9040	13	.	.	.
6912	9041	1	_	_	NNP
6912	9041	2	Sherman	Sherman	NNP
6912	9041	3	_	_	NNP
6912	9041	4	:	:	:
6912	9041	5	Food	Food	NNP
6912	9041	6	Products	Products	NNPS
6912	9041	7	.	.	.
6912	9042	1	_	_	NNP
6912	9042	2	Styles	Styles	NNPS
6912	9042	3	_	_	NNP
6912	9042	4	:	:	:
6912	9042	5	Human	Human	NNP
6912	9042	6	Physiology	Physiology	NNP
6912	9042	7	.	.	.
6912	9043	1	_	_	NNP
6912	9043	2	Taber	Taber	NNP
6912	9043	3	_	_	NNP
6912	9043	4	:	:	:
6912	9043	5	The	The	NNP
6912	9043	6	Business	Business	NNP
6912	9043	7	of	of	IN
6912	9043	8	the	the	DT
6912	9043	9	Household	Household	NNP
6912	9043	10	.	.	.
6912	9044	1	_	_	NNP
6912	9044	2	U.	U.	NNP
6912	9045	1	S.	S.	NNP
6912	9045	2	Department	Department	NNP
6912	9045	3	of	of	IN
6912	9045	4	Agriculture	Agriculture	NNP
6912	9045	5	_	_	NNP
6912	9045	6	:	:	:
6912	9045	7	Bulletins	Bulletins	NNP
6912	9045	8	.	.	.
6912	9046	1	_	_	NNP
6912	9046	2	Van	Van	NNP
6912	9046	3	Rensselaer	Rensselaer	NNP
6912	9046	4	and	and	CC
6912	9046	5	Others	Others	NNPS
6912	9046	6	_	_	NNP
6912	9046	7	:	:	:
6912	9046	8	A	a	DT
6912	9046	9	Manual	Manual	NNP
6912	9046	10	of	of	IN
6912	9046	11	Home	home	NN
6912	9046	12	-	-	HYPH
6912	9046	13	Making	making	NN
6912	9046	14	.	.	.
6912	9047	1	_	_	NNP
6912	9047	2	Vulte	Vulte	NNP
6912	9047	3	_	_	NNP
6912	9047	4	:	:	:
6912	9047	5	Household	Household	NNP
6912	9047	6	Chemistry	Chemistry	NNP
6912	9047	7	.	.	.
6912	9048	1	_	_	NNP
6912	9048	2	Vulte	Vulte	NNP
6912	9048	3	and	and	CC
6912	9048	4	Vanderbilt	Vanderbilt	NNP
6912	9048	5	_	_	NNP
6912	9048	6	:	:	:
6912	9048	7	Food	Food	NNP
6912	9048	8	Industries	Industries	NNPS
6912	9048	9	.	.	.